September 5, 2025 • 24 mins
(Friday 09/05/25)
FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher. The hour closes with ‘Ask Handel Anything.’
FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher. The hour closes with ‘Ask Handel Anything.’
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
You're listening to Bill Handle on demand from KFI AM
six forty.
Speaker 2 (00:07):
I'm in the move for food AM six forty bill
Handle Here. It is a Friday.
Speaker 3 (00:15):
Morning, September fifth, and one of the big stories recovering. Yesterday,
Robert F. Kennedy Junior, in front of the Senate Finance
Committee was nailed by the senators in terms of his policy.
His philosophy is anti vaccine, straight out believes that COVID
(00:37):
vaccine killed more people than COVID. And he just kept
defending it, and he said anybody who disagrees effectively as
a liar.
Speaker 2 (00:45):
I mean, it was just fantastic.
Speaker 3 (00:46):
Now tomorrow at two o'clock, Neil of course broadcasts his
show Fork Report, and he is going to be at
a fork.
Speaker 2 (00:56):
He's going to be at a wild Fork store in
Long Beach.
Speaker 3 (00:58):
I'm going to join him there and Wildfork and I
want to talk about the technology here wild Fork they
provide frozen meat, and you go, wait a minute, I
don't want to buy frozen meat. It's not nearly as
good as fresh fish. I want fresh fish frozen today.
(01:23):
The technology is so much better. Of course, Neil knows
it far better than I do. Neil talk about the
advantages number one of frozen and number two. The Wildfork
technology is incredible.
Speaker 1 (01:37):
As it was described to me, the tech has gotten
to a place. Freezing does a couple of things. One,
it stops the process of bacterial growth. That's the key,
so it will never go bad via bacteria if something
is frozen. However, the process of freezing was was not
(02:03):
quick enough in the process of freezing if it's If
it's not quick enough, it crystallizes, So as it's freezing,
the water crystallizes, and imagine a tiny bunch of tiny
little daggers to start cutting through the sale cells of
whatever is being frozen. In this case, we'll talk about
(02:24):
proteins or the meat, and it starts to cut it
up so it gets mushy, or air gets inside the
packaging and it causes that freezing where you get the fight. Yeah,
a freezer burn is nasty, it tastes weird. So those
are the problems they're dealing with. Blast freezing is what
(02:47):
they do at Wildfork Foods. So what you have is
a process that is ten times faster than your freezer
at home, and in that process, by freezing packaging properly,
keeping it frozen in the entire time. Think about food
that is, you know, that has to travel long distances.
(03:08):
The temperatures in which it's carried, it varies, goes up,
goes down depending as it switches hands. The traveling time
this doesn't so it's basically going from farm to frozen,
and that you get your vitamins, your minerals, all of that.
It reduces because of the speed that crystallization that I
talked about, which actually damages the food. It doesn't mean
(03:30):
that it's bad for you and you'll get sick, but
it means it won't taste good. It won't have the
structure and the sturdiness that you expect when you get
into a stick. Most people don't understand the freezing process
or what fresh means. Anyways, when you go and you
get fresh shrimp, it's not fresh.
Speaker 4 (03:48):
It's been frozen. It has to. It goes bad too easy.
Speaker 1 (03:51):
And even when you're in an area that's close to
the ocean, it's going to go through that process. It's
usually been thought partially frozen and then thought out at
your market or wherever.
Speaker 3 (04:02):
And it's frozen on the ship as soon as they
catch it. So it is as fresh, assuming it's blast
frozen and done correctly, the.
Speaker 4 (04:11):
Tech has gotten there.
Speaker 1 (04:12):
Another thing is originally when you're freezing it, certain areas
of meat might be thicker, or like if you're freezing
a whole bird, for instance, that there's certain parts where
the bird meets the leg and the breast, whatever it is,
that is harder to freeze. At the same time, there's
different technology that gets into all the nooks and crannies
(04:34):
so that you're freezing things at the same temp at
the same time, and therefore they're not changing hands now
the next thing or changing temperature variable temperature. The next
thing that Wild Fork Foods does, I think brilliantly is
not only do they reduce their packaging because they don't.
Speaker 4 (04:53):
Want to have a whole bunch of waste and all.
Speaker 1 (04:55):
That, but their packaging is designed and they're prep is
designed that you can take it from frozen to thowd
and cooking in a small amount of time. So it's
not like, oh, I've got to think about I'm going
to cook this, so I got to take it out.
Speaker 4 (05:16):
The day before and put it in the refrigerator. Thought up.
Speaker 1 (05:19):
They have a process and they're packaging in such a
way that you can take it from frozen to thowd
very quickly and be able to enjoy it same night,
same day. And that's a tech with that we're at
right now when it comes to frozen fruits.
Speaker 3 (05:31):
And I was asking one of the Han shows there
about their freezing process and how it works.
Speaker 2 (05:40):
They have a building.
Speaker 3 (05:43):
That is four or five stories tall, and I mean
a large building that looks like a small department store,
and the meat goes in at the top and then
it circles all the way down and by the time
it comes out it is flash frozen.
Speaker 2 (06:01):
It is done.
Speaker 3 (06:03):
And well, you know what, if you come out tomorrow,
you're gonna get some samples and you'll you'll see the
quality of this meat. I know it's a cheap plug
for the uh, for the wild work that we've been doing,
but uh, it actually is an incredible way of eating.
Speaker 1 (06:20):
It's not it's not just that you also get exotic
meats that have to travel. You also get quick and
easy meals. They have appetizers. It's not just the proteins,
but they're they're garlic, bread, things like that that are frozen.
You'd be very surprised at how delicious and they have.
Speaker 3 (06:39):
I mean when you talk about exotic meats, they have squirrel,
they have awesome, they have a lot.
Speaker 1 (06:47):
Of no, yeah, I'm talking bison, duck, ostriche uh, you know,
stuff like that is what I.
Speaker 4 (06:54):
Was talking about.
Speaker 1 (06:55):
They even have no joke ground kangaroo. It is hopping
off the shelves.
Speaker 4 (07:01):
I mean, oh.
Speaker 1 (07:03):
Hello, hello, Okay, they have you know, something that's close
to you, Bill a wild boar.
Speaker 2 (07:12):
That's not bad. That is not bad.
Speaker 3 (07:15):
I have to tell you everybody, all right, Yeah, So
we're going to go to another topic, but a quick
reminder tomorrow two to five o'clock at the Wild Fork
in Long Beach.
Speaker 2 (07:25):
Neil and I will be there.
Speaker 3 (07:27):
I will be his guests, and we're going to be
there the entire show, giveaway samples. Zelman's will be there
with samples. It's going to be a great time had
by all.
Speaker 1 (07:36):
Okay, Neil, Yes, we speak before we get into this
on not this weekend, but the next week. I'm on thirteenth,
I'm going to be out at the Manhattan Beach Food
and Wine Festival. At the end of today's program, we're
going to give away two VIP tickets to opening night,
which is September twelfth, two VIP tickets to a grand
(07:57):
tasting on Saturday, two nights Hot Hell accommodations at the
West Drift, Manhattan Beach, which is an amazing place to stay.
Five hundred bucks spending spree at Manhattan Village. So stick
around to the end of the show and we'll.
Speaker 4 (08:10):
Give those away. So amazing. It's a killer, killer gift.
Speaker 2 (08:15):
Yeah, that's a big giveaway. Usually we give a jar
of mayonnaise. Oh, mayonnaise, Yeah, because that's our budget.
Speaker 3 (08:22):
All right, Let crew say, great cookwar weighs four hundred
pounds every piece. It's it's I think it's cast iron
with a ceramic coating on it. I mean it's amazing.
And it is expensive as hell. I mean three hundred
dollars for a pan. There's something better, or there's something
(08:47):
cheaper and almost as good.
Speaker 4 (08:49):
Well, I'll tell you these are great quality.
Speaker 1 (08:51):
A couple of weeks back, I told you about Aldi
having one of these cast iron Dutch ovens. Well that
has returned. So the Dutch oven has returned Aldi. It
is in that area where everybody loves to go called
the Isle of Shame, which is just now that has
all kinds of crazy stuff in it. So that is
(09:11):
coming back, the cast iron Dutch oven, and it's a
copycat of La Cruse and but it's priced at twenty
nine ninety nine, so it goes very quickly. It's it's
comparable to a three hundred dollars one. So we've told
you about that. That's coming back. But another one that
(09:32):
I found yesterday and it's beautiful, is at Sam's Club
and they now have a La Crousee copycat, also a
fraction of the price. People are calling it a ten
out of ten across the board.
Speaker 4 (09:47):
And this one's super cool.
Speaker 1 (09:49):
It's a a loaf, it's a bread oven, so it's
you know, it's also similar to the oven, but it's
more of a dome like, so think of kind of
like a close a serving a close. Yeah, not the
(10:09):
hat the survey.
Speaker 3 (10:12):
Now, do you keep it in a closet? What becomes
your close closet?
Speaker 1 (10:16):
Oh?
Speaker 4 (10:16):
Boy, close, but no cigar, sir.
Speaker 2 (10:20):
So let me ask you.
Speaker 3 (10:22):
Is it a It is a bread oven without without
the electronics or any of that.
Speaker 2 (10:28):
You put your bread in this way.
Speaker 1 (10:30):
It's a shallow pan with a lid that is domed,
so it's for making those like your your sour dough
or one of those artists in style loafs, and uh,
it keeps consistent with the heat. Uh it closes in
so it will steam and get that crust on top.
(10:51):
But this one, and it's a nine and a half
inch bread oven. It's available in four colors, Black, Cranberry, Latte,
and Matt Navy. It's at Sam's Club and it's fifty
bucks and I think it's beautiful.
Speaker 4 (11:05):
Normally they would go for three hundred.
Speaker 3 (11:07):
So let me ask you, Lick Cruse is obviously the
Cadillac version, or the Beamer version, or the Royals Rolls
Royce version at three hundred dollars, and it's hard.
Speaker 2 (11:19):
To say that anybody else is going to match it.
Speaker 3 (11:22):
But if you're talking thirty bucks versus three hundred dollars,
it's not only it's not ten percent of the quality
of Li Crusee where would you put.
Speaker 2 (11:32):
That eighty percent? Ninety percent of what you get?
Speaker 1 (11:35):
You know, the feedback that I've heard on the Sam's
Club one at least is literally point for point across
the board.
Speaker 4 (11:45):
It's excellent. Wow, that ten out of ten is.
Speaker 1 (11:50):
What I have been hearing, and so much so I
don't even have a SA Sam's Club membership because there's
not really any around me, but it might be worth
it just to get this thing.
Speaker 4 (12:03):
It's that attractive.
Speaker 1 (12:04):
And I like the concept of baking bread at home
is lots of fun. Now I have many places where
you can bake bread on my Green egg, my big
Green Egg, but it just is. It's a really nice pan.
You could probably use it as a roaster as well.
But I just thought people really love these things and
(12:25):
people should know about it because these will go quick.
Speaker 3 (12:28):
All right, coming up and tomorrow two o'clock at the
Wild Fork Store in Long Beach, Neil and I will
be there. Now it is time for Ask Handle Anything.
And we do this because I get lots of questions.
You get lots of questions, that is, people in the building,
what's Handled like? And then I get questioned, what's Neil like?
(12:49):
What's Conway like? So that's why we started ask Candle Anything,
and so personal questions I have not heard yet.
Speaker 2 (12:56):
First time I'm hearing him, Neil.
Speaker 3 (12:58):
Chooses the question. They have been recorded throughout the week
and uh and they're basically designed to embarrass me.
Speaker 2 (13:06):
All right, cano first question, Hey.
Speaker 5 (13:08):
Bill, Robert from Covina, big fan. I'm also a big
fan of Neil's and I love the addition of Neil
to the show. I was wondering if you would ever
consider changing the name of the show to the Savedra
and Handle Show.
Speaker 3 (13:23):
Yeah, yeah, it does, and I would, Uh it would
happen right after I became Rex the Wonder Horse. Uh yeah,
I love that one.
Speaker 2 (13:39):
All right?
Speaker 6 (13:40):
Moving on, Hey Bill, you always told your daughters if
they had tattoos when you died, they were out of
the will. Now you tell us that Lindsay is all
tatted up.
Speaker 7 (13:50):
So does this mean she's.
Speaker 4 (13:53):
Out of the will when you kick the.
Speaker 6 (13:54):
Bucket and will shall movie happy?
Speaker 2 (13:57):
Uh? Well?
Speaker 3 (13:58):
Uh, first of all, well, one of Barbara actually has
a tattoo, and she has become tatted up. And I'll
tell you what happened, and it's a somewhat interesting story.
Speaker 2 (14:11):
So I didn't have kids until I was eight years.
Speaker 3 (14:16):
Married in forty four, before the kids were born, and
we did IVF and frozen embryos and all that stuff.
Speaker 2 (14:23):
And what Marjorie did.
Speaker 3 (14:25):
At that point is we went to Israel and they
have the Western Wall, and you've seen pictures of people
putting in little pieces of paper into the wall and
asking God for some favor whatever I put in. Frankly,
what I did is I took a I went, got
(14:46):
a what's the word I'm looking for again? I went
and got a fortune cookie and took the little piece
of paper out and put it in the wall. I figured, God,
you know, he should get some kind of humor out
of it. So anyway, we had girls that were born Marjori.
We asked for at least one girl. We had twins,
and so she went back. We went back with the kids.
We're five months old, because that was the first passport
(15:11):
that Marjorie that to the point wanted. And she went
into the wall against the wall and said, thank you,
thank you with that little piece of paper, and that's
thanking God for having girls.
Speaker 2 (15:25):
So Barbara wanted a tattoo.
Speaker 3 (15:26):
He said, absolutely not, there's no chance for Barbara to
have a tattoo. Well, what Barbara did is, how about this,
Dad and Mom? What if I get a tattoo in
Mom's handwriting that says you're the note, you're my note
in the wall. Started crying and by the way, in
(15:48):
her handwriting, right in Marjorie's handwriting. So we broke down
and now she has the tattoo, and that opened up
the gate and now she is so tattered up.
Speaker 2 (16:02):
She looks like a sailor.
Speaker 1 (16:04):
That I was gonna say, what was the story behind
the keep on truck and one?
Speaker 2 (16:09):
Yeah?
Speaker 3 (16:09):
Yeah, or the swastika on her neck that became a
little problematic too, Yeah, it's that was tough. And the
one that she shaves her head there it is on
her skull. It's it's very problematic. So she has tats
all over the place. So yeah, you guys are suckers. Yeah,
a complete suckers.
Speaker 2 (16:30):
Okay, moving on, Bill.
Speaker 8 (16:33):
We love you, and in this office, we all want
to know, as Jewish girls, how how is it possible
that you got away with having a huge wedding, a
second wedding for yourself with a villa in Italy, and
your daughter got a small wedding at the Ennaheim at
the Anaheim whe It was definitely want to know it
(16:57):
was not.
Speaker 3 (16:57):
A small wedding that Barbara had at the Anaheim White House.
There were one hundred people that were invited to the wedding,
and at my wedding it was forty people that went.
Speaker 2 (17:10):
So it's exactly the reverse.
Speaker 3 (17:12):
And it was a small castle that had that I
booked and here is a little bit.
Speaker 2 (17:19):
Of inside baseball.
Speaker 3 (17:21):
The wedding in Italy was cheaper than it would it
would have been here in the United States.
Speaker 4 (17:26):
You can hear you over the tap dancing.
Speaker 2 (17:27):
What the wedding in Italy was less expensive? Yeah, it
was a small castle in Italy. It was. It was
a very small castle.
Speaker 1 (17:41):
Bruno, who owns the White House in Anaheim and we
all love it, says.
Speaker 4 (17:48):
You're full of crap right now?
Speaker 2 (17:50):
What are you thinking about?
Speaker 8 (17:51):
Oh?
Speaker 4 (17:51):
So where where am I you went to your wedding
in Italy?
Speaker 2 (17:55):
Yeah?
Speaker 4 (17:56):
Would you have gone to it if it was at
the White House? Probably not?
Speaker 2 (18:00):
Oh, because he owns the White House and we had their.
Speaker 4 (18:03):
Food, the bill, I mean the eat them.
Speaker 2 (18:07):
No, but it was it. We were kind of surprised
it was.
Speaker 3 (18:11):
Even with the fireworks, it was less expensive. Oh and
if you want to see it, we have it. Do
we have it on Instagram? Where is the wedding video?
It's on Instagram that don't have Yeah, you have stuff. Yeah,
there's a seventeen minute version which is going to bore
you silly and I but that has.
Speaker 1 (18:28):
The drone, you know the drone footage that was cheaper
in Italy, that went through the the fireworks that are
cheaper in Italy.
Speaker 4 (18:37):
They came through castle, the cheap castle.
Speaker 2 (18:40):
Here's what I Okay, hold on a minute.
Speaker 3 (18:43):
Do you know how much it costs to get a
used Russian drone that didn't explode?
Speaker 4 (18:50):
You would do a military surplus. So oh yeah, this
one didn't blow up. You want to use it? Yeah?
Speaker 2 (18:57):
Pretty much? Okay, And what is the next question?
Speaker 4 (19:00):
Hey Bill David from Arizona, it's my birthday. I take
the day off. We're wrong with that. It's my day.
Speaker 2 (19:08):
I wasn't working on the day I was born.
Speaker 3 (19:11):
Yeah that's true. You weren't working the day you were born. Boy,
that's deep, very good analysis.
Speaker 4 (19:17):
True.
Speaker 3 (19:18):
Yeah, it is true. And here's why I don't take
the day off. I can see taking off the day
off when, for example, you pass your medical boards and
become a doctor, or the day you are sworn into
the bar, or the day you get your PhD, or
the day you get the Nobel Prize.
Speaker 2 (19:35):
Got it? What an accomplishment being born? Good for you.
That's why I don't take the day off. Next question, I.
Speaker 6 (19:45):
Am wondering if you have ever been sued from the
Saturday show, even though your beginning statement is it's marginal
legal advice, period, and whether that has prevented you from
having any serious lawsuits.
Speaker 3 (20:01):
Okay, I've never been sued. I've had I have had
three complaints to the state bar about giving bad legal advice.
But hey, when I tell people it's bad legal advice
or marginal legal legal advice, how do I get sued?
Speaker 2 (20:19):
So the answer is, never been sued.
Speaker 3 (20:22):
Three complaints were instantly were dismissed because all I did
was send them a CD of the show and they
started laughing too.
Speaker 2 (20:31):
So that's a good question, by the way, legal ramifications.
Speaker 3 (20:33):
Okay, next, Bill, are you just as excited as I
am for Costco to go back to serving coke products
in their food courts?
Speaker 2 (20:40):
Yes?
Speaker 3 (20:43):
Yes, matter of fact, I started whimpering in joy when
the when Coca Cola came back.
Speaker 2 (20:51):
Good for you, Good for me?
Speaker 7 (20:52):
Okay, next, Hi Bill, I'm your longtime listener.
Speaker 5 (20:59):
I was cuty.
Speaker 7 (21:00):
You lived all your life in the Valley area in Sino,
in those places, and after you remarried you moved to
South Orange County. What was the main reason. I mean,
that's a huge, big move from us.
Speaker 9 (21:17):
First.
Speaker 3 (21:18):
Okay, got it. Living in Sino, Okay, you got if,
I got it?
Speaker 2 (21:22):
Got it.
Speaker 3 (21:23):
Living in Encino was twenty years where I built the
Persian Palace. Before that, I lived in various places in
the valley. When we came from Brazil, we actually my family,
we actually lived in a garage, a converted garage, and
two families shared a bathroom South Orange County. You know,
(21:46):
I just wanted to get out of LA It's I
wanted to try something new and so, and I like.
Speaker 2 (21:53):
It a lot. So there's the answer. Good question. Another
one place.
Speaker 9 (21:57):
Hey Bill, I'm just curious when you had your short lived,
very incredibly terrible TV show when you first got into TV,
did you think that that was going to be your
pathway to start them and riches and all that, or
did you know it was going to fail right off?
Speaker 2 (22:13):
No, I actually thought it was going to work.
Speaker 3 (22:16):
I actually had this fantasy about the fact that I
was going to have this wildly successful television show, which,
let me see, it was every day it was a
talk show, and I would say by episode three it
became obvious that it was going to be an utter
(22:37):
spectacular failure. So that's a good question. Now, I actually
thought it was going to be a big deal and
it wasn't you know what.
Speaker 1 (22:44):
In your defense, though, they took everything that's great about
you and tried to remove it. That's true, okay, everything
about you in the show, the radio show that people loved,
they tried to tone down for television and they didn't
let you be you.
Speaker 2 (23:00):
All right, and that's fair. Okay, guys, we're done.
Speaker 3 (23:04):
Tomorrow morning, of course, is Handle on the Law Marginal
Legal Advice, and then tomorrow afternoon from two to five
live broadcast of The Fork Report, where I am Neil's
guests for the entire three hours, and we're inviting you
to join us at the Wild Fork Store in Long Beach.
(23:24):
They'll be giveaways, they'll be samples. Zelman's will be there,
and it's going to be a lot of fun. And
I think we're there. We're giving away a barbecue.
Speaker 1 (23:33):
Right yeah, And they'll be all kinds of giveaways, but
a barbecue is one of them. Yes, Yeah, I'm it's
big stuff, chargers, I believe in the dog Dodgers.
Speaker 4 (23:41):
It'll be great.
Speaker 3 (23:42):
Yeah, come on, would love to see you there two
to five o'clock. All right, guys, we're done. This crowd
comes back on Monday, where we do it all over again.
Speaker 2 (23:51):
Amy and Will.
Speaker 3 (23:53):
Come aboard five to six with wake up Call, and
then Neil and I jump aboard, and then Codo and
and always here and I've yet to figure out what
they do.
Speaker 2 (24:02):
This is a lot.
Speaker 3 (24:04):
Okay, that's good. That's a great description of what you do, Neil,
A lot. This is KFI AM six.
Speaker 2 (24:13):
You've been listening to the Bill Handle Show.
Speaker 3 (24:15):
Catch my Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
You're listening to Bill Handle on demand from KFI AM
six forty.
Speaker 2 (00:07):
I'm in the move for food AM six forty bill
Handle Here. It is a Friday.
Speaker 3 (00:15):
Morning, September fifth, and one of the big stories recovering. Yesterday,
Robert F. Kennedy Junior, in front of the Senate Finance
Committee was nailed by the senators in terms of his policy.
His philosophy is anti vaccine, straight out believes that COVID
(00:37):
vaccine killed more people than COVID. And he just kept
defending it, and he said anybody who disagrees effectively as
a liar.
Speaker 2 (00:45):
I mean, it was just fantastic.
Speaker 3 (00:46):
Now tomorrow at two o'clock, Neil of course broadcasts his
show Fork Report, and he is going to be at
a fork.
Speaker 2 (00:56):
He's going to be at a wild Fork store in
Long Beach.
Speaker 3 (00:58):
I'm going to join him there and Wildfork and I
want to talk about the technology here wild Fork they
provide frozen meat, and you go, wait a minute, I
don't want to buy frozen meat. It's not nearly as
good as fresh fish. I want fresh fish frozen today.
(01:23):
The technology is so much better. Of course, Neil knows
it far better than I do. Neil talk about the
advantages number one of frozen and number two. The Wildfork
technology is incredible.
Speaker 1 (01:37):
As it was described to me, the tech has gotten
to a place. Freezing does a couple of things. One,
it stops the process of bacterial growth. That's the key,
so it will never go bad via bacteria if something
is frozen. However, the process of freezing was was not
(02:03):
quick enough in the process of freezing if it's If
it's not quick enough, it crystallizes, So as it's freezing,
the water crystallizes, and imagine a tiny bunch of tiny
little daggers to start cutting through the sale cells of
whatever is being frozen. In this case, we'll talk about
(02:24):
proteins or the meat, and it starts to cut it
up so it gets mushy, or air gets inside the
packaging and it causes that freezing where you get the fight. Yeah,
a freezer burn is nasty, it tastes weird. So those
are the problems they're dealing with. Blast freezing is what
(02:47):
they do at Wildfork Foods. So what you have is
a process that is ten times faster than your freezer
at home, and in that process, by freezing packaging properly,
keeping it frozen in the entire time. Think about food
that is, you know, that has to travel long distances.
(03:08):
The temperatures in which it's carried, it varies, goes up,
goes down depending as it switches hands. The traveling time
this doesn't so it's basically going from farm to frozen,
and that you get your vitamins, your minerals, all of that.
It reduces because of the speed that crystallization that I
talked about, which actually damages the food. It doesn't mean
(03:30):
that it's bad for you and you'll get sick, but
it means it won't taste good. It won't have the
structure and the sturdiness that you expect when you get
into a stick. Most people don't understand the freezing process
or what fresh means. Anyways, when you go and you
get fresh shrimp, it's not fresh.
Speaker 4 (03:48):
It's been frozen. It has to. It goes bad too easy.
Speaker 1 (03:51):
And even when you're in an area that's close to
the ocean, it's going to go through that process. It's
usually been thought partially frozen and then thought out at
your market or wherever.
Speaker 3 (04:02):
And it's frozen on the ship as soon as they
catch it. So it is as fresh, assuming it's blast
frozen and done correctly, the.
Speaker 4 (04:11):
Tech has gotten there.
Speaker 1 (04:12):
Another thing is originally when you're freezing it, certain areas
of meat might be thicker, or like if you're freezing
a whole bird, for instance, that there's certain parts where
the bird meets the leg and the breast, whatever it is,
that is harder to freeze. At the same time, there's
different technology that gets into all the nooks and crannies
(04:34):
so that you're freezing things at the same temp at
the same time, and therefore they're not changing hands now
the next thing or changing temperature variable temperature. The next
thing that Wild Fork Foods does, I think brilliantly is
not only do they reduce their packaging because they don't.
Speaker 4 (04:53):
Want to have a whole bunch of waste and all.
Speaker 1 (04:55):
That, but their packaging is designed and they're prep is
designed that you can take it from frozen to thowd
and cooking in a small amount of time. So it's
not like, oh, I've got to think about I'm going
to cook this, so I got to take it out.
Speaker 4 (05:16):
The day before and put it in the refrigerator. Thought up.
Speaker 1 (05:19):
They have a process and they're packaging in such a
way that you can take it from frozen to thowd
very quickly and be able to enjoy it same night,
same day. And that's a tech with that we're at
right now when it comes to frozen fruits.
Speaker 3 (05:31):
And I was asking one of the Han shows there
about their freezing process and how it works.
Speaker 2 (05:40):
They have a building.
Speaker 3 (05:43):
That is four or five stories tall, and I mean
a large building that looks like a small department store,
and the meat goes in at the top and then
it circles all the way down and by the time
it comes out it is flash frozen.
Speaker 2 (06:01):
It is done.
Speaker 3 (06:03):
And well, you know what, if you come out tomorrow,
you're gonna get some samples and you'll you'll see the
quality of this meat. I know it's a cheap plug
for the uh, for the wild work that we've been doing,
but uh, it actually is an incredible way of eating.
Speaker 1 (06:20):
It's not it's not just that you also get exotic
meats that have to travel. You also get quick and
easy meals. They have appetizers. It's not just the proteins,
but they're they're garlic, bread, things like that that are frozen.
You'd be very surprised at how delicious and they have.
Speaker 3 (06:39):
I mean when you talk about exotic meats, they have squirrel,
they have awesome, they have a lot.
Speaker 1 (06:47):
Of no, yeah, I'm talking bison, duck, ostriche uh, you know,
stuff like that is what I.
Speaker 4 (06:54):
Was talking about.
Speaker 1 (06:55):
They even have no joke ground kangaroo. It is hopping
off the shelves.
Speaker 4 (07:01):
I mean, oh.
Speaker 1 (07:03):
Hello, hello, Okay, they have you know, something that's close
to you, Bill a wild boar.
Speaker 2 (07:12):
That's not bad. That is not bad.
Speaker 3 (07:15):
I have to tell you everybody, all right, Yeah, So
we're going to go to another topic, but a quick
reminder tomorrow two to five o'clock at the Wild Fork
in Long Beach.
Speaker 2 (07:25):
Neil and I will be there.
Speaker 3 (07:27):
I will be his guests, and we're going to be
there the entire show, giveaway samples. Zelman's will be there
with samples. It's going to be a great time had
by all.
Speaker 1 (07:36):
Okay, Neil, Yes, we speak before we get into this
on not this weekend, but the next week. I'm on thirteenth,
I'm going to be out at the Manhattan Beach Food
and Wine Festival. At the end of today's program, we're
going to give away two VIP tickets to opening night,
which is September twelfth, two VIP tickets to a grand
(07:57):
tasting on Saturday, two nights Hot Hell accommodations at the
West Drift, Manhattan Beach, which is an amazing place to stay.
Five hundred bucks spending spree at Manhattan Village. So stick
around to the end of the show and we'll.
Speaker 4 (08:10):
Give those away. So amazing. It's a killer, killer gift.
Speaker 2 (08:15):
Yeah, that's a big giveaway. Usually we give a jar
of mayonnaise. Oh, mayonnaise, Yeah, because that's our budget.
Speaker 3 (08:22):
All right, Let crew say, great cookwar weighs four hundred
pounds every piece. It's it's I think it's cast iron
with a ceramic coating on it. I mean it's amazing.
And it is expensive as hell. I mean three hundred
dollars for a pan. There's something better, or there's something
(08:47):
cheaper and almost as good.
Speaker 4 (08:49):
Well, I'll tell you these are great quality.
Speaker 1 (08:51):
A couple of weeks back, I told you about Aldi
having one of these cast iron Dutch ovens. Well that
has returned. So the Dutch oven has returned Aldi. It
is in that area where everybody loves to go called
the Isle of Shame, which is just now that has
all kinds of crazy stuff in it. So that is
(09:11):
coming back, the cast iron Dutch oven, and it's a
copycat of La Cruse and but it's priced at twenty
nine ninety nine, so it goes very quickly. It's it's
comparable to a three hundred dollars one. So we've told
you about that. That's coming back. But another one that
(09:32):
I found yesterday and it's beautiful, is at Sam's Club
and they now have a La Crousee copycat, also a
fraction of the price. People are calling it a ten
out of ten across the board.
Speaker 4 (09:47):
And this one's super cool.
Speaker 1 (09:49):
It's a a loaf, it's a bread oven, so it's
you know, it's also similar to the oven, but it's
more of a dome like, so think of kind of
like a close a serving a close. Yeah, not the
(10:09):
hat the survey.
Speaker 3 (10:12):
Now, do you keep it in a closet? What becomes
your close closet?
Speaker 1 (10:16):
Oh?
Speaker 4 (10:16):
Boy, close, but no cigar, sir.
Speaker 2 (10:20):
So let me ask you.
Speaker 3 (10:22):
Is it a It is a bread oven without without
the electronics or any of that.
Speaker 2 (10:28):
You put your bread in this way.
Speaker 1 (10:30):
It's a shallow pan with a lid that is domed,
so it's for making those like your your sour dough
or one of those artists in style loafs, and uh,
it keeps consistent with the heat. Uh it closes in
so it will steam and get that crust on top.
(10:51):
But this one, and it's a nine and a half
inch bread oven. It's available in four colors, Black, Cranberry, Latte,
and Matt Navy. It's at Sam's Club and it's fifty
bucks and I think it's beautiful.
Speaker 4 (11:05):
Normally they would go for three hundred.
Speaker 3 (11:07):
So let me ask you, Lick Cruse is obviously the
Cadillac version, or the Beamer version, or the Royals Rolls
Royce version at three hundred dollars, and it's hard.
Speaker 2 (11:19):
To say that anybody else is going to match it.
Speaker 3 (11:22):
But if you're talking thirty bucks versus three hundred dollars,
it's not only it's not ten percent of the quality
of Li Crusee where would you put.
Speaker 2 (11:32):
That eighty percent? Ninety percent of what you get?
Speaker 1 (11:35):
You know, the feedback that I've heard on the Sam's
Club one at least is literally point for point across
the board.
Speaker 4 (11:45):
It's excellent. Wow, that ten out of ten is.
Speaker 1 (11:50):
What I have been hearing, and so much so I
don't even have a SA Sam's Club membership because there's
not really any around me, but it might be worth
it just to get this thing.
Speaker 4 (12:03):
It's that attractive.
Speaker 1 (12:04):
And I like the concept of baking bread at home
is lots of fun. Now I have many places where
you can bake bread on my Green egg, my big
Green Egg, but it just is. It's a really nice pan.
You could probably use it as a roaster as well.
But I just thought people really love these things and
(12:25):
people should know about it because these will go quick.
Speaker 3 (12:28):
All right, coming up and tomorrow two o'clock at the
Wild Fork Store in Long Beach, Neil and I will
be there. Now it is time for Ask Handle Anything.
And we do this because I get lots of questions.
You get lots of questions, that is, people in the building,
what's Handled like? And then I get questioned, what's Neil like?
(12:49):
What's Conway like? So that's why we started ask Candle Anything,
and so personal questions I have not heard yet.
Speaker 2 (12:56):
First time I'm hearing him, Neil.
Speaker 3 (12:58):
Chooses the question. They have been recorded throughout the week
and uh and they're basically designed to embarrass me.
Speaker 2 (13:06):
All right, cano first question, Hey.
Speaker 5 (13:08):
Bill, Robert from Covina, big fan. I'm also a big
fan of Neil's and I love the addition of Neil
to the show. I was wondering if you would ever
consider changing the name of the show to the Savedra
and Handle Show.
Speaker 3 (13:23):
Yeah, yeah, it does, and I would, Uh it would
happen right after I became Rex the Wonder Horse. Uh yeah,
I love that one.
Speaker 2 (13:39):
All right?
Speaker 6 (13:40):
Moving on, Hey Bill, you always told your daughters if
they had tattoos when you died, they were out of
the will. Now you tell us that Lindsay is all
tatted up.
Speaker 7 (13:50):
So does this mean she's.
Speaker 4 (13:53):
Out of the will when you kick the.
Speaker 6 (13:54):
Bucket and will shall movie happy?
Speaker 2 (13:57):
Uh? Well?
Speaker 3 (13:58):
Uh, first of all, well, one of Barbara actually has
a tattoo, and she has become tatted up. And I'll
tell you what happened, and it's a somewhat interesting story.
Speaker 2 (14:11):
So I didn't have kids until I was eight years.
Speaker 3 (14:16):
Married in forty four, before the kids were born, and
we did IVF and frozen embryos and all that stuff.
Speaker 2 (14:23):
And what Marjorie did.
Speaker 3 (14:25):
At that point is we went to Israel and they
have the Western Wall, and you've seen pictures of people
putting in little pieces of paper into the wall and
asking God for some favor whatever I put in. Frankly,
what I did is I took a I went, got
(14:46):
a what's the word I'm looking for again? I went
and got a fortune cookie and took the little piece
of paper out and put it in the wall. I figured, God,
you know, he should get some kind of humor out
of it. So anyway, we had girls that were born Marjori.
We asked for at least one girl. We had twins,
and so she went back. We went back with the kids.
We're five months old, because that was the first passport
(15:11):
that Marjorie that to the point wanted. And she went
into the wall against the wall and said, thank you,
thank you with that little piece of paper, and that's
thanking God for having girls.
Speaker 2 (15:25):
So Barbara wanted a tattoo.
Speaker 3 (15:26):
He said, absolutely not, there's no chance for Barbara to
have a tattoo. Well, what Barbara did is, how about this,
Dad and Mom? What if I get a tattoo in
Mom's handwriting that says you're the note, you're my note
in the wall. Started crying and by the way, in
(15:48):
her handwriting, right in Marjorie's handwriting. So we broke down
and now she has the tattoo, and that opened up
the gate and now she is so tattered up.
Speaker 2 (16:02):
She looks like a sailor.
Speaker 1 (16:04):
That I was gonna say, what was the story behind
the keep on truck and one?
Speaker 2 (16:09):
Yeah?
Speaker 3 (16:09):
Yeah, or the swastika on her neck that became a
little problematic too, Yeah, it's that was tough. And the
one that she shaves her head there it is on
her skull. It's it's very problematic. So she has tats
all over the place. So yeah, you guys are suckers. Yeah,
a complete suckers.
Speaker 2 (16:30):
Okay, moving on, Bill.
Speaker 8 (16:33):
We love you, and in this office, we all want
to know, as Jewish girls, how how is it possible
that you got away with having a huge wedding, a
second wedding for yourself with a villa in Italy, and
your daughter got a small wedding at the Ennaheim at
the Anaheim whe It was definitely want to know it
(16:57):
was not.
Speaker 3 (16:57):
A small wedding that Barbara had at the Anaheim White House.
There were one hundred people that were invited to the wedding,
and at my wedding it was forty people that went.
Speaker 2 (17:10):
So it's exactly the reverse.
Speaker 3 (17:12):
And it was a small castle that had that I
booked and here is a little bit.
Speaker 2 (17:19):
Of inside baseball.
Speaker 3 (17:21):
The wedding in Italy was cheaper than it would it
would have been here in the United States.
Speaker 4 (17:26):
You can hear you over the tap dancing.
Speaker 2 (17:27):
What the wedding in Italy was less expensive? Yeah, it
was a small castle in Italy. It was. It was
a very small castle.
Speaker 1 (17:41):
Bruno, who owns the White House in Anaheim and we
all love it, says.
Speaker 4 (17:48):
You're full of crap right now?
Speaker 2 (17:50):
What are you thinking about?
Speaker 8 (17:51):
Oh?
Speaker 4 (17:51):
So where where am I you went to your wedding
in Italy?
Speaker 2 (17:55):
Yeah?
Speaker 4 (17:56):
Would you have gone to it if it was at
the White House? Probably not?
Speaker 2 (18:00):
Oh, because he owns the White House and we had their.
Speaker 4 (18:03):
Food, the bill, I mean the eat them.
Speaker 2 (18:07):
No, but it was it. We were kind of surprised
it was.
Speaker 3 (18:11):
Even with the fireworks, it was less expensive. Oh and
if you want to see it, we have it. Do
we have it on Instagram? Where is the wedding video?
It's on Instagram that don't have Yeah, you have stuff. Yeah,
there's a seventeen minute version which is going to bore
you silly and I but that has.
Speaker 1 (18:28):
The drone, you know the drone footage that was cheaper
in Italy, that went through the the fireworks that are
cheaper in Italy.
Speaker 4 (18:37):
They came through castle, the cheap castle.
Speaker 2 (18:40):
Here's what I Okay, hold on a minute.
Speaker 3 (18:43):
Do you know how much it costs to get a
used Russian drone that didn't explode?
Speaker 4 (18:50):
You would do a military surplus. So oh yeah, this
one didn't blow up. You want to use it? Yeah?
Speaker 2 (18:57):
Pretty much? Okay, And what is the next question?
Speaker 4 (19:00):
Hey Bill David from Arizona, it's my birthday. I take
the day off. We're wrong with that. It's my day.
Speaker 2 (19:08):
I wasn't working on the day I was born.
Speaker 3 (19:11):
Yeah that's true. You weren't working the day you were born. Boy,
that's deep, very good analysis.
Speaker 4 (19:17):
True.
Speaker 3 (19:18):
Yeah, it is true. And here's why I don't take
the day off. I can see taking off the day
off when, for example, you pass your medical boards and
become a doctor, or the day you are sworn into
the bar, or the day you get your PhD, or
the day you get the Nobel Prize.
Speaker 2 (19:35):
Got it? What an accomplishment being born? Good for you.
That's why I don't take the day off. Next question, I.
Speaker 6 (19:45):
Am wondering if you have ever been sued from the
Saturday show, even though your beginning statement is it's marginal
legal advice, period, and whether that has prevented you from
having any serious lawsuits.
Speaker 3 (20:01):
Okay, I've never been sued. I've had I have had
three complaints to the state bar about giving bad legal advice.
But hey, when I tell people it's bad legal advice
or marginal legal legal advice, how do I get sued?
Speaker 2 (20:19):
So the answer is, never been sued.
Speaker 3 (20:22):
Three complaints were instantly were dismissed because all I did
was send them a CD of the show and they
started laughing too.
Speaker 2 (20:31):
So that's a good question, by the way, legal ramifications.
Speaker 3 (20:33):
Okay, next, Bill, are you just as excited as I
am for Costco to go back to serving coke products
in their food courts?
Speaker 2 (20:40):
Yes?
Speaker 3 (20:43):
Yes, matter of fact, I started whimpering in joy when
the when Coca Cola came back.
Speaker 2 (20:51):
Good for you, Good for me?
Speaker 7 (20:52):
Okay, next, Hi Bill, I'm your longtime listener.
Speaker 5 (20:59):
I was cuty.
Speaker 7 (21:00):
You lived all your life in the Valley area in Sino,
in those places, and after you remarried you moved to
South Orange County. What was the main reason. I mean,
that's a huge, big move from us.
Speaker 9 (21:17):
First.
Speaker 3 (21:18):
Okay, got it. Living in Sino, Okay, you got if,
I got it?
Speaker 2 (21:22):
Got it.
Speaker 3 (21:23):
Living in Encino was twenty years where I built the
Persian Palace. Before that, I lived in various places in
the valley. When we came from Brazil, we actually my family,
we actually lived in a garage, a converted garage, and
two families shared a bathroom South Orange County. You know,
(21:46):
I just wanted to get out of LA It's I
wanted to try something new and so, and I like.
Speaker 2 (21:53):
It a lot. So there's the answer. Good question. Another
one place.
Speaker 9 (21:57):
Hey Bill, I'm just curious when you had your short lived,
very incredibly terrible TV show when you first got into TV,
did you think that that was going to be your
pathway to start them and riches and all that, or
did you know it was going to fail right off?
Speaker 2 (22:13):
No, I actually thought it was going to work.
Speaker 3 (22:16):
I actually had this fantasy about the fact that I
was going to have this wildly successful television show, which,
let me see, it was every day it was a
talk show, and I would say by episode three it
became obvious that it was going to be an utter
(22:37):
spectacular failure. So that's a good question. Now, I actually
thought it was going to be a big deal and
it wasn't you know what.
Speaker 1 (22:44):
In your defense, though, they took everything that's great about
you and tried to remove it. That's true, okay, everything
about you in the show, the radio show that people loved,
they tried to tone down for television and they didn't
let you be you.
Speaker 2 (23:00):
All right, and that's fair. Okay, guys, we're done.
Speaker 3 (23:04):
Tomorrow morning, of course, is Handle on the Law Marginal
Legal Advice, and then tomorrow afternoon from two to five
live broadcast of The Fork Report, where I am Neil's
guests for the entire three hours, and we're inviting you
to join us at the Wild Fork Store in Long Beach.
(23:24):
They'll be giveaways, they'll be samples. Zelman's will be there,
and it's going to be a lot of fun. And
I think we're there. We're giving away a barbecue.
Speaker 1 (23:33):
Right yeah, And they'll be all kinds of giveaways, but
a barbecue is one of them. Yes, Yeah, I'm it's
big stuff, chargers, I believe in the dog Dodgers.
Speaker 4 (23:41):
It'll be great.
Speaker 3 (23:42):
Yeah, come on, would love to see you there two
to five o'clock. All right, guys, we're done. This crowd
comes back on Monday, where we do it all over again.
Speaker 2 (23:51):
Amy and Will.
Speaker 3 (23:53):
Come aboard five to six with wake up Call, and
then Neil and I jump aboard, and then Codo and
and always here and I've yet to figure out what
they do.
Speaker 2 (24:02):
This is a lot.
Speaker 3 (24:04):
Okay, that's good. That's a great description of what you do, Neil,
A lot. This is KFI AM six.
Speaker 2 (24:13):
You've been listening to the Bill Handle Show.
Speaker 3 (24:15):
Catch my Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
The Bill Handel Show News
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