October 3, 2025 • 25 mins
(October 03, 2025)
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about the TOP steakhouse chains, Chilis NEW menu, Pillsbury bringing back baking mix, and Butterfingers NEW flavor. The show closes with ‘Ask Handel Anything.’
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about the TOP steakhouse chains, Chilis NEW menu, Pillsbury bringing back baking mix, and Butterfingers NEW flavor. The show closes with ‘Ask Handel Anything.’
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're list Saints K I am six forty the Bill
Handles show on demand on the iHeartRadio f.
Speaker 2 (00:08):
CAF.
Speaker 1 (00:09):
I am I'm forty Bill Handle Here. It is a
Friday morning, October the third. And do I still sound
drunk because that last segment I sounded pretty plaster, didn't I?
And I'm not a drinker at all. Okay, because we're
putting together a segment and I was just thinking through
it and stream of consciousness that sort of thing.
Speaker 2 (00:30):
Now you're starting to sound drunk again. Okay, excellent, well said.
Speaker 1 (00:34):
Now it is time for foody Friday, which we always
do Friday just about this time with Neil and with me,
and let's get right to it now. And Neil comes
up with these topics, by the way, as because he's
looking at them, and I asked questions and we go
back and forth on it. Now one of the topics
is the top steakhouse change.
Speaker 2 (00:56):
Let me ask you a question.
Speaker 1 (00:58):
And I want to point something out, Neil, and that
is I have not gone to a steakhouse in well,
I'm willing to guess since before the pandemic, because I
will not spend those kinds.
Speaker 2 (01:10):
Of prices anymore.
Speaker 1 (01:11):
For steakhouse for steaks at a steakhouse, that's a mortgage.
That's a mortgage payment to take four people out to dinner.
Speaker 3 (01:18):
Well, I will tell you some of the best meals
I've had. And in the past couple of months I've
been at a steakhouse. They were both the same steakhouse
as a matter of fact, which is La Prime at
the Weston Bona venture in downtown LA. I have rediscovered
and connected with this place, and it's stunning.
Speaker 2 (01:40):
Is it pricey?
Speaker 3 (01:41):
Yeah, you're talking about you know, seventy five dollars steaks
or so that's that's just for the meat, right, But
this Yeah, but here's the deal there, and their sides
are very reasonable, very reasonable, twelve thirteen bucks whatever they are.
Speaker 2 (01:55):
But I will tell you they're all prime steaks.
Speaker 3 (01:58):
So I will go to staate houses and or a
steak place, and if it's not prime, it's not higher
end steak. You get a bunch of gristle and it
doesn't matter how well you cook it or out properly.
So when I go to a steakhouse that does it right,
I'm a huge fan. And it seems that more and
more people are going out and trying to find a
(02:21):
balance in finding a good steak at a chain place,
and some of the chains due to a fantastic job.
The two that this article in Food and Wine is
talking about are actually here in Los Angeles or in
the southern California.
Speaker 2 (02:34):
You've got Longhorn and you've got Texas Roadhouse.
Speaker 3 (02:38):
And I've not been to either of them, to be
honest with you, but I've heard nothing but great things
about them as well. And it turns out that they
people crave a good steak. They want to get a
good steak, and it's like you said, it's hard to
find one at a you know, good price because steak
is expensive.
Speaker 2 (02:58):
We've talked about this Costco.
Speaker 1 (03:00):
Of course, Costco has prime steaks, has prime meat, which
is as good as it gets, and it's expensive. It's
like twenty five dollars a pound, so you're talking twenty
bucks per steak or eighteen dollars per steak. I mean
it's not inexpensive. But a pound of prime steak from
Costco or three quarters of a pound depending on how
(03:23):
big you want it, and a good food thermometer and
you throw it on the grill, I'm going to argue
it's every bit as good as a seventy seventy five
dollars steak.
Speaker 2 (03:33):
Where am I wrong on that?
Speaker 3 (03:35):
No, you are if you know understand a couple techniques.
The problem is most people do not have the proper
the proper equipment at home or the knowledge to get
a steak up to temperature properly to get that seer,
or they'll do it traditional style where they do a
(03:57):
seer first and then bring it up to or seared
off the end.
Speaker 2 (04:02):
Rather and when.
Speaker 3 (04:04):
You're doing when you're trying to get that crust, you
have to have a very seven hundred degrees or more
to get that crust. And most people aren't able to
get that on their home equipment unless you're grilling outside
or something.
Speaker 2 (04:20):
But they're even right, certainly set it apart, okay.
Speaker 1 (04:24):
Fair enough, And most people don't have that salamander which
it grows a knob, It grows a knob space.
Speaker 2 (04:29):
It's a broiler. I mean you could use a broiler
that's all a self.
Speaker 1 (04:32):
But not like that. I mean those Okay, I'll buy that.
Where you have the crust, okay, which you can't get
at home. Now, is that worth an extra fifty dollars
for the Steak.
Speaker 2 (04:43):
I will tell you I don't know.
Speaker 3 (04:45):
You know, it's the Walt Disney Fameoless famously said he
didn't he didn't worry about what people thought of the
cost of Disneyland walking in. He worried what they thought
when they walked out. And to me, it's a value.
When I at La Prime there that I was talking about,
I didn't think once about what I paid for the meal.
Speaker 2 (05:08):
It was that good.
Speaker 3 (05:09):
All I knew is that it was good there. It
was good what I brought home an ate later, and
that's all I care about. And that's and I've been
disappointed by Steaks for something that seems simple enough that
when I have a great one. That's why. That's why
I'm telling everybody about them. They're just that good. It's
probably one of the best steakhouses in Los Angeles. Yet
(05:31):
because it's something people pass every day, they don't think
about going in there.
Speaker 2 (05:35):
Okay, So for the record, I just want to let
you know is that I will be going and giving
a review and Neil will take you to dinner. Oh
you bet you will. If you think I'm going to
pay that kind of money for you, tell I'll your mind.
I'll take you to the Weston Bonaventure. Done.
Speaker 3 (05:54):
Next time you're here, I will buy you a steak
dinner there. And you tell me that it's not one
of the best meals you've ever had.
Speaker 2 (06:01):
It doesn't matter. Be free to me. So I don't care.
It's already already the best. Yeah, it's already terrific, you know.
Speaker 3 (06:09):
But if you're looking for a more you know, price
friendly option, then you check out Longhorn, check out Texas Roadhouse.
Speaker 2 (06:16):
I hear nothing but good things about that. Okay, and
Mastros is still up there, I think is fantastic. Ruth Chris,
I think has.
Speaker 3 (06:24):
Drawn in a long time with and everything sizzling. What's fantastic.
Speaker 1 (06:32):
Yeah, but we used to have one downstairs, Ruth Chris
in the building where we go to lunch all the time.
I believe that Ruth Chris has decreased in value. It
would decrease in quality.
Speaker 2 (06:44):
Uh, that's you certainly don't care about them the way
you used to. No, not at all.
Speaker 1 (06:48):
I think they were bought by a major restaurant chain,
and when they were it, they were looking at price
as a big factor. Where originally Ruth Chris, when it
was Ruth Chris when it was that corporation cared more
about quality.
Speaker 2 (07:04):
Same with Martin's. Okay, yeah, yeah, be family owned.
Speaker 1 (07:09):
Okay, I'm about to sneeze. Okay, okay, I got it excellent,
all right. Chili's new menu, some new items, and I
love Chili's.
Speaker 2 (07:21):
I did too, So what's going on with Chili's because there,
I don't think they've changed their menu in a lot
of years. I go there a lot.
Speaker 3 (07:28):
No, this is actually one of the things, and this
has taken them two years apparently to perfect and you
can try it for free.
Speaker 2 (07:35):
I'm going to tell you how to do that.
Speaker 3 (07:36):
This is about one of their their caso dips and
I and I pronounce it caso for a reason. It's
not kisso because when it's this, it's caso. So they've
got a new Southwestern caso. And the thing that people
are worried about is that they're pulling two of their
other casos off the menu. And people like, oh no,
(08:00):
I love those so much, don't ruin this. They had
their skillet beef caso, and they had their I think
they had a white one, a white cheddar caso as well,
and people are getting nervous and they're like, hey, listen,
you can try it for free from October seventh through
October twenty First, the my Chil's Rewards membership program, you
(08:24):
can redeem a free order of this new Southwestern caso
and chips, so you can judge for yourself how the
new recipe stands up to their old classics. But you know,
the early chatter about this is that it's fantastic, and they,
you know, brought some new burgers some time ago and
some new desserts, and.
Speaker 2 (08:45):
This is the latest.
Speaker 3 (08:47):
As you know, people are slowly going back to chain
restaurants for value and comfort and solid, consistent food.
Speaker 2 (08:56):
But look at the price you pay.
Speaker 1 (08:58):
Whenever you get any free item, you have to sign
up for their newsletter, right, you have to sign up
on their email list, and depending on the company, you
can get five or ten a day.
Speaker 2 (09:11):
And even when you.
Speaker 1 (09:12):
And we've talked about this, even when you tell me,
well let's do a different email, okay, let's do a
different address, you still have to look through it in
order to get the benefits. I don't do that, so
I will not. I don't care if they give me
a free dinner. I don't care if they give me
a free month.
Speaker 2 (09:27):
I'm not going to do that because pardon you don't
look at your regular email.
Speaker 3 (09:34):
Sometimes I do, but I don't want to betimes somebody
has emailed me and you, and Lindsey replies, even when
she's out of the country.
Speaker 2 (09:42):
Oh yeah, she does all my replying.
Speaker 1 (09:44):
That's true, because I don't want to look at email.
But I am inundated, and she says she goes through
hundreds and I don't give my email out and I
still get hundreds. You look at for example, I just
looked at New York Times and I went on clickbait
and just because of pizza ovens, right, I'm thinking of
putting in some kind of pizza.
Speaker 2 (10:03):
I'm just looking at it, just a fantasy thing.
Speaker 1 (10:06):
And I'm looking at a pizza oven and oh the
four thousand dollars off, I'm going, oh that's great. Forty
six thousand dollars for a pizza oven. Now, oh yeah,
I just looked at it.
Speaker 2 (10:17):
I just want to look at what they cost, etc.
Speaker 1 (10:19):
Now what am I going to get in terms of
a clickbait? And when I go back on my computer
everything related to pizza you could ever imagine?
Speaker 2 (10:32):
That's all I'm just saying. Your big Green Egg will
do pizzas. So I tried it, and you want to
know something. It fell apart. The pizza fell apart. It
did not work. Your error.
Speaker 1 (10:43):
No, you've got to when you come over to the house.
That's what we have to do. Is you have the wedge,
because it was I have the wedge.
Speaker 2 (10:50):
In your pants. I understand.
Speaker 1 (10:54):
I have the wedge, not the one that you give
me in my pants. No, that's a wedge.
Speaker 4 (10:59):
Ee.
Speaker 2 (11:00):
I have the Sorry, Anne.
Speaker 1 (11:03):
I have the wedge and I still didn't work. We
have you know what we're gonna do is we've said
this before. We're gonna do a broadcast at my house
where you were gonna invite some uh we invite some chefs,
and it'll be a grilling afternoon and it'll be sort
of our version of Thanks grilling, but it's going to
be just at my place and the new We're gonna
try the green Egg because I've used it a couple
(11:24):
of times for smoking phenomenal pizza. Not worked out very well,
has not worked out, and so I'm going to well,
here's what we're doing. We're gonna have a contest, oh boy,
and we're going to make sure that everybody who applies
will give you the idea how to enter the contest.
And no one is going to win because none of
you are gonna come into my house.
Speaker 2 (11:46):
That's for sure. That just won't happen. Can I not win, Yes,
you can also not win, that's correct.
Speaker 3 (11:54):
Playing the role of Neil Savager that day will be
Stephen Kono right.
Speaker 1 (11:58):
The first one thousand calls will also not be invited.
Speaker 2 (12:02):
Okay.
Speaker 1 (12:03):
Now, every Friday about this time, we engage in Ask
Handle Anything, and these are recorded questions that are recorded
during the week by folks. Neil then chooses which question
to ask. I hear him for the first time right here,
and my answer is right now, right here, and Neil
chooses the questions. Frankly are the most embarrassing to me,
(12:25):
because this is what Neil lives for, is to humiliate
me as much.
Speaker 2 (12:30):
As he possibly can. That is his job.
Speaker 1 (12:32):
Matter of fact, that's his job description here under his contract.
Speaker 2 (12:37):
Okay, moving on, let's start with the first one.
Speaker 5 (12:40):
Cono, Bill, I'm very concerned about a comment that you
made earlier this morning. Lindsey, your bride is still in Italy,
and there seemed to be some conversation that you two
were separating or divorcing, and my heart goes out to you.
Is that true or fault? Please give us some details.
Speaker 1 (13:02):
Unfortunately we are not divorcing, which is kind of a
shame at this point. No, she's there, and the plan
is when I retire, which I am not doing and
I'm a ways off, is to have a rent a
place there and spend some time there.
Speaker 2 (13:21):
And so that's what ends up happening.
Speaker 1 (13:24):
So the work she does, and she's a very hard worker,
but she works from home, and she doesn't have a
boy does She works her ass off.
Speaker 2 (13:33):
A lot of excuses going on right here. I know.
Speaker 1 (13:36):
The point is, no, buddy, No, the point she is
up there with Shannon, that's true. But the point is
her hours or her hours where our hours are not.
Speaker 2 (13:47):
Yes or no answers, please, when you're not getting divorced, No,
not getting divorced. Okay, moving on, find another young listener?
Speaker 1 (13:56):
Yeah, well said okay, yeah, when she finished school.
Speaker 2 (14:00):
That's too old, isn't it? Okay? Moving on? Was it my.
Speaker 1 (14:05):
Third wife is not been born yet? Okay, ros moving on.
Speaker 2 (14:12):
Good Morning Bill.
Speaker 6 (14:13):
How would one find out whether.
Speaker 4 (14:14):
Or not they were the lucky winners to attend yours
and Neil's fabulous Italian dinner at the Anaheim White House.
Speaker 2 (14:22):
Would love to know we'd love to go.
Speaker 1 (14:25):
Yeah, I'm sure you would. Well, i'll tell you right
now you've lost.
Speaker 3 (14:30):
Yeah, you would have been told by now. Yeah, they
reached out to everybody. As my understanding, we announced them
last week.
Speaker 2 (14:38):
I think. Yeah, so we do it again. We'll do
it on a regular basis.
Speaker 1 (14:41):
And why because when we do those I get a
free meal, and so I'm really pushing for those every
other week.
Speaker 7 (14:50):
Next question, Hey, handle, So he was mentioned that when
you got back from vacation that your wife Lindsey stayed
in Italy for a while and didn't come home with you.
Is that because divorces or annulments are much cheaper there
sounds logical to me.
Speaker 2 (15:06):
Well, we had a lot of those, haven't we.
Speaker 3 (15:08):
Uh, she's having a separate vacation the friends.
Speaker 1 (15:12):
No, I was there and then she stayed an extra
a week and a half now to separate vacation. Yeah,
she's coming back tomorrow. And where do they get the
idea of this divorce business. I'm not getting divorced. I remember,
you know, the second the second time out? You know?
Is uh you know, if we keep on going with
the same timeline, it'll be thirty years for this one too.
Speaker 8 (15:34):
Next question, Bill, if the free food vendors at Costco
wear body cams we used still continue to get the
food free food samples?
Speaker 2 (15:46):
Are you kidding?
Speaker 1 (15:48):
If they had machine guns at their behest, I would
go get the free food.
Speaker 3 (15:55):
You're going to have to do costumes like kids that
come to the Halloween House three times.
Speaker 1 (15:59):
I went yesterday to of course, I went yesterday to Costco.
And the part that I can't stand. You don't notice
when you go to Costco and you have the free
samples near the checkout counter, all the juices, not even
the juices, you know, the crazy little waters with electrolytes
(16:21):
and different stuff in it.
Speaker 2 (16:24):
That no one gets near, no one gets near.
Speaker 1 (16:27):
And then when you go into the body of the
food place, into that food court now you're talking about
they have the bread and chicken, they have the burritos
and carbs.
Speaker 3 (16:39):
Oh man, those agains are so where they're calling you
over or like vitamins, Yeah, vitamin I know, horrible, horrible.
Speaker 6 (16:50):
Moving on, all right, Bill, this is Terry and Apple Valley.
Hey man, I know you have the pig valve in
your heart. Now, being of the Jewish religion, is that kosher?
Speaker 1 (17:03):
Oh I've never heard that one before. Gee, thank you
for that. Yes, it is kosher. You are not allowed
to eat pork. You are allowed to wear pork, particularly
in your heart, in your heart of hearts. I'll tell
you what it is. Is it not only is it kosher,
(17:24):
doesn't matter. It's the love of pig meat, That's what
it is. One of the things people that love bacon
more so if you do surveys, what group of people
love bacon and ham and lobster more than any other.
Speaker 2 (17:38):
Group statistically fat people, that's one.
Speaker 1 (17:42):
But yeah, how about this one, Jewish fat people love
that ham.
Speaker 2 (17:49):
I'm telling you.
Speaker 3 (17:50):
This week, the pig valve is kosher. But you needing
the pig valve because you ate so much bacon not kosher.
Speaker 2 (17:59):
That's true. So, oh no, there is no issues.
Speaker 1 (18:01):
As a matter of fact, here's a little true, little
factoid is that people who are utterly kosher are allowed
to eat pork. If there is a medical issue, if
your life is at stake, then you are allowed to
break all kinds of kosher laws.
Speaker 2 (18:20):
There's no problem.
Speaker 1 (18:22):
I'm gonna die if I don't eat bacon. Well that's
pretty much yet. Yeah, you need protein, You're allowed.
Speaker 2 (18:27):
To, Darren. Just calm down. We've got you covered. It's kosher.
Yeah yeah, and I h well, all right, let's move on.
Speaker 9 (18:34):
Hey, this is listener Allen from upstate New York. Been
listening to Handle on the Law for a while now,
and I've noticed there's a couple of regular colors you have.
You have crazy Mary, and you have sinkhole lady. I
was wondering if there are any other interesting regular colors
that you've had over the years.
Speaker 1 (18:48):
Okay, so let's start with the Do you hear what
I heard? This is Ellen?
Speaker 2 (18:55):
I heard Alan?
Speaker 1 (18:56):
Oh okay, I thought it was Ellen, and I was
going to ask about how childhood and.
Speaker 2 (19:02):
I'm pretty sure it was Alan.
Speaker 9 (19:04):
Yeah, this is listener Ellen.
Speaker 2 (19:06):
Oh it does sound like Ellen. Hey, there you go.
So I heard maybe Ellen used to be Alan.
Speaker 1 (19:13):
In any case, he talked about a couple of callers
that I have on a regular basis, Crazy Mary being
one of them, but I think she was locked up
and has not gotten out since, and a few other
crazy ones which are always a lot of fun. But no, no,
I don't think we have any regulars that now are
part of the show, which and they were hugely entertaining too.
Speaker 2 (19:33):
Oh.
Speaker 3 (19:33):
We used to have a long list of crazies from
the earliest days, and Michelle could tell you list them
off and tell you exactly who they were. I know
the callers that call up from the talkbacks. There's regulars,
my favorites. Are never listening to the show again, and
then the next day they go, I stumbled across something
and I'm mad about it, but well.
Speaker 2 (19:54):
I love people I get on Instagram.
Speaker 1 (19:57):
I'll never let Facebook, particularly, these people are vicious on Facebook.
Speaker 2 (20:01):
I'll never listen again. That's it.
Speaker 1 (20:02):
I'm done, And of course the next day we get
another comment. As long as you're engaged one of the
basic concepts. And I believe this to the depths of
my soul. If you're driving and you punch the windshield
out because you're listening to my show, you're that angry.
I've done my job. I've done exactly what I'm supposed
(20:24):
to do. Okay, next question.
Speaker 10 (20:27):
Hi, Bill, You're always talking about how much you love food,
but you also bring up your gastric bypass. Has that
changed what you eat, what you're allowed to eat?
Speaker 2 (20:37):
I'm just interested in how it changed your life. Yeah,
that's a good question. I know. I still love my food.
Speaker 1 (20:43):
The only thing that changed is the amount of food
that I can put in my stomach.
Speaker 2 (20:49):
And it's that simple.
Speaker 1 (20:51):
Also, you know, for some reason why I work out
and I walk every day as much as I hate it.
So no, the answer is it's just the amount. My
love for garbage is still there. And anything that is processed, breaded,
deep fried on there, all right, no healthy food for me.
(21:12):
I refuse it onhealthy food, cono.
Speaker 2 (21:19):
All right.
Speaker 6 (21:19):
I was just wondering, Bill, if you think the producer
of the Jesus Christ Show is going to.
Speaker 2 (21:24):
Hell for producing the show? Yes?
Speaker 1 (21:28):
Not only do I think the producer of the Jesus
Christ Show is going to hell.
Speaker 2 (21:33):
He produces it from hell.
Speaker 1 (21:35):
So yes, the producer of the Jesus Christ Show. And
a quick word about the Jesus Christ Show itself and
the host. The depth of knowledge of the host, fun
story of how it started. We haven't shared that in
a whine a while, Neil, if you remember, I don't
want to go into that.
Speaker 2 (21:56):
Maybe we'll do that on Monday, see okay, on Monday Day.
And that what a tea. Is that it's all gonna
be ai? Yes it is. Oh, come on, shut up, guys. Okay,
is that the dogs that you're talking about?
Speaker 3 (22:12):
Okay, yeah, God, I thought it was. I thought it
was finally happening. The voice is in your head.
Speaker 2 (22:18):
Oh my god, I thought it was finally happening.
Speaker 11 (22:21):
Oh show yeah, off and yeah, yes, okay, moving on
next question.
Speaker 4 (22:36):
Hey, Bill, I know your daughters have your credit cards.
Wondering what the largest single ticket item you've ever been
stuck with. All right, congratulations on the six of shack.
You're a walking stereotype. But I'm I'm.
Speaker 2 (22:46):
Happy for you, Bud.
Speaker 4 (22:46):
In fact, I'm very much looking forward to the convertible
and two pay phase of Bill handle all right, I
love Toakona.
Speaker 1 (22:52):
Yeah, and by the way, the next phase is a
convert Yes, convertible and the two pay. But the problem
is a convert a two pay is hard to hold
on to when you're in a convertible, so there has
to be a lot of adhesive, a lot of velcro involved.
I'm trying to think of what the most expensive single item.
I think a couple thousand dollars for the vacation they
(23:13):
took a hotel room, and it was Yeah, we had
a conversation about that, that's for sure.
Speaker 3 (23:20):
Is a jazzy concerned considered a convertible.
Speaker 2 (23:26):
In my life? Yes, I'm just curious. Yes, yes, okay,
I think we have time for one more. We don't.
Speaker 1 (23:33):
Okay, that's it. We are done, everybody. So the week
is gone, and what a week has been. Just huge
amount of news coming up tomorrow, it's handle on the news,
hand handle on the law.
Speaker 2 (23:47):
Guys always conflate the two. Drives me crazy because there's
so many handle shows. Uh yeah, it doesn't bother us
at all.
Speaker 1 (23:54):
No, it doesn't, not even a little bit. And I
don't get paid extra money for them either, so go figure. Okay,
So it's handling the law tomorrow morning at eight o'clock,
eight to eleven. Don't forget Neil with the Fork Report
the Foodie Show, and that's from two to five. Coming
up next is Gary and Shannon and they are in
Huntington Beach at the air Show. If I'm not mistaken,
(24:15):
Do I have that right?
Speaker 2 (24:17):
Yes? Okay, got it? So Gary and Shannon coming right up.
You don't want to miss that. Okay. Done, Monday morning
starts all over again.
Speaker 1 (24:25):
Amy and Neil with a wake up call, except Neil
doesn't do it.
Speaker 2 (24:32):
It's kill me now.
Speaker 1 (24:34):
No, I'm just throwing everything I possibly can out there.
Speaker 2 (24:37):
Does Will Coleschreiber come back? Ohkake, he's gone for another week?
Another week?
Speaker 1 (24:41):
You know?
Speaker 2 (24:42):
Why do I miss Will so much?
Speaker 10 (24:44):
Cause you have somebody to make fun of when Will's here?
Speaker 2 (24:48):
Yeah, but I have all of you too, okay now,
but you would especially enjoy making fun of Will. Uh yeah,
I actually do all right.
Speaker 1 (24:55):
And six o'clock, Neil and I jump aboard, and of
course Kono and are always he to put the show together.
Speaker 2 (25:01):
And sometimes they do a good job too. It was
the best of times. It was the worst of times.
You've been listening to the Bill Handle Show.
Speaker 1 (25:08):
Catch My Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
You're list Saints K I am six forty the Bill
Handles show on demand on the iHeartRadio f.
Speaker 2 (00:08):
CAF.
Speaker 1 (00:09):
I am I'm forty Bill Handle Here. It is a
Friday morning, October the third. And do I still sound
drunk because that last segment I sounded pretty plaster, didn't I?
And I'm not a drinker at all. Okay, because we're
putting together a segment and I was just thinking through
it and stream of consciousness that sort of thing.
Speaker 2 (00:30):
Now you're starting to sound drunk again. Okay, excellent, well said.
Speaker 1 (00:34):
Now it is time for foody Friday, which we always
do Friday just about this time with Neil and with me,
and let's get right to it now. And Neil comes
up with these topics, by the way, as because he's
looking at them, and I asked questions and we go
back and forth on it. Now one of the topics
is the top steakhouse change.
Speaker 2 (00:56):
Let me ask you a question.
Speaker 1 (00:58):
And I want to point something out, Neil, and that
is I have not gone to a steakhouse in well,
I'm willing to guess since before the pandemic, because I
will not spend those kinds.
Speaker 2 (01:10):
Of prices anymore.
Speaker 1 (01:11):
For steakhouse for steaks at a steakhouse, that's a mortgage.
That's a mortgage payment to take four people out to dinner.
Speaker 3 (01:18):
Well, I will tell you some of the best meals
I've had. And in the past couple of months I've
been at a steakhouse. They were both the same steakhouse
as a matter of fact, which is La Prime at
the Weston Bona venture in downtown LA. I have rediscovered
and connected with this place, and it's stunning.
Speaker 2 (01:40):
Is it pricey?
Speaker 3 (01:41):
Yeah, you're talking about you know, seventy five dollars steaks
or so that's that's just for the meat, right, But
this Yeah, but here's the deal there, and their sides
are very reasonable, very reasonable, twelve thirteen bucks whatever they are.
Speaker 2 (01:55):
But I will tell you they're all prime steaks.
Speaker 3 (01:58):
So I will go to staate houses and or a
steak place, and if it's not prime, it's not higher
end steak. You get a bunch of gristle and it
doesn't matter how well you cook it or out properly.
So when I go to a steakhouse that does it right,
I'm a huge fan. And it seems that more and
more people are going out and trying to find a
(02:21):
balance in finding a good steak at a chain place,
and some of the chains due to a fantastic job.
The two that this article in Food and Wine is
talking about are actually here in Los Angeles or in
the southern California.
Speaker 2 (02:34):
You've got Longhorn and you've got Texas Roadhouse.
Speaker 3 (02:38):
And I've not been to either of them, to be
honest with you, but I've heard nothing but great things
about them as well. And it turns out that they
people crave a good steak. They want to get a
good steak, and it's like you said, it's hard to
find one at a you know, good price because steak
is expensive.
Speaker 2 (02:58):
We've talked about this Costco.
Speaker 1 (03:00):
Of course, Costco has prime steaks, has prime meat, which
is as good as it gets, and it's expensive. It's
like twenty five dollars a pound, so you're talking twenty
bucks per steak or eighteen dollars per steak. I mean
it's not inexpensive. But a pound of prime steak from
Costco or three quarters of a pound depending on how
(03:23):
big you want it, and a good food thermometer and
you throw it on the grill, I'm going to argue
it's every bit as good as a seventy seventy five
dollars steak.
Speaker 2 (03:33):
Where am I wrong on that?
Speaker 3 (03:35):
No, you are if you know understand a couple techniques.
The problem is most people do not have the proper
the proper equipment at home or the knowledge to get
a steak up to temperature properly to get that seer,
or they'll do it traditional style where they do a
(03:57):
seer first and then bring it up to or seared
off the end.
Speaker 2 (04:02):
Rather and when.
Speaker 3 (04:04):
You're doing when you're trying to get that crust, you
have to have a very seven hundred degrees or more
to get that crust. And most people aren't able to
get that on their home equipment unless you're grilling outside
or something.
Speaker 2 (04:20):
But they're even right, certainly set it apart, okay.
Speaker 1 (04:24):
Fair enough, And most people don't have that salamander which
it grows a knob, It grows a knob space.
Speaker 2 (04:29):
It's a broiler. I mean you could use a broiler
that's all a self.
Speaker 1 (04:32):
But not like that. I mean those Okay, I'll buy that.
Where you have the crust, okay, which you can't get
at home. Now, is that worth an extra fifty dollars
for the Steak.
Speaker 2 (04:43):
I will tell you I don't know.
Speaker 3 (04:45):
You know, it's the Walt Disney Fameoless famously said he
didn't he didn't worry about what people thought of the
cost of Disneyland walking in. He worried what they thought
when they walked out. And to me, it's a value.
When I at La Prime there that I was talking about,
I didn't think once about what I paid for the meal.
Speaker 2 (05:08):
It was that good.
Speaker 3 (05:09):
All I knew is that it was good there. It
was good what I brought home an ate later, and
that's all I care about. And that's and I've been
disappointed by Steaks for something that seems simple enough that
when I have a great one. That's why. That's why
I'm telling everybody about them. They're just that good. It's
probably one of the best steakhouses in Los Angeles. Yet
(05:31):
because it's something people pass every day, they don't think
about going in there.
Speaker 2 (05:35):
Okay, So for the record, I just want to let
you know is that I will be going and giving
a review and Neil will take you to dinner. Oh
you bet you will. If you think I'm going to
pay that kind of money for you, tell I'll your mind.
I'll take you to the Weston Bonaventure. Done.
Speaker 3 (05:54):
Next time you're here, I will buy you a steak
dinner there. And you tell me that it's not one
of the best meals you've ever had.
Speaker 2 (06:01):
It doesn't matter. Be free to me. So I don't care.
It's already already the best. Yeah, it's already terrific, you know.
Speaker 3 (06:09):
But if you're looking for a more you know, price
friendly option, then you check out Longhorn, check out Texas Roadhouse.
Speaker 2 (06:16):
I hear nothing but good things about that. Okay, and
Mastros is still up there, I think is fantastic. Ruth Chris,
I think has.
Speaker 3 (06:24):
Drawn in a long time with and everything sizzling. What's fantastic.
Speaker 1 (06:32):
Yeah, but we used to have one downstairs, Ruth Chris
in the building where we go to lunch all the time.
I believe that Ruth Chris has decreased in value. It
would decrease in quality.
Speaker 2 (06:44):
Uh, that's you certainly don't care about them the way
you used to. No, not at all.
Speaker 1 (06:48):
I think they were bought by a major restaurant chain,
and when they were it, they were looking at price
as a big factor. Where originally Ruth Chris, when it
was Ruth Chris when it was that corporation cared more
about quality.
Speaker 2 (07:04):
Same with Martin's. Okay, yeah, yeah, be family owned.
Speaker 1 (07:09):
Okay, I'm about to sneeze. Okay, okay, I got it excellent,
all right. Chili's new menu, some new items, and I
love Chili's.
Speaker 2 (07:21):
I did too, So what's going on with Chili's because there,
I don't think they've changed their menu in a lot
of years. I go there a lot.
Speaker 3 (07:28):
No, this is actually one of the things, and this
has taken them two years apparently to perfect and you
can try it for free.
Speaker 2 (07:35):
I'm going to tell you how to do that.
Speaker 3 (07:36):
This is about one of their their caso dips and
I and I pronounce it caso for a reason. It's
not kisso because when it's this, it's caso. So they've
got a new Southwestern caso. And the thing that people
are worried about is that they're pulling two of their
other casos off the menu. And people like, oh no,
(08:00):
I love those so much, don't ruin this. They had
their skillet beef caso, and they had their I think
they had a white one, a white cheddar caso as well,
and people are getting nervous and they're like, hey, listen,
you can try it for free from October seventh through
October twenty First, the my Chil's Rewards membership program, you
(08:24):
can redeem a free order of this new Southwestern caso
and chips, so you can judge for yourself how the
new recipe stands up to their old classics. But you know,
the early chatter about this is that it's fantastic, and they,
you know, brought some new burgers some time ago and
some new desserts, and.
Speaker 2 (08:45):
This is the latest.
Speaker 3 (08:47):
As you know, people are slowly going back to chain
restaurants for value and comfort and solid, consistent food.
Speaker 2 (08:56):
But look at the price you pay.
Speaker 1 (08:58):
Whenever you get any free item, you have to sign
up for their newsletter, right, you have to sign up
on their email list, and depending on the company, you
can get five or ten a day.
Speaker 2 (09:11):
And even when you.
Speaker 1 (09:12):
And we've talked about this, even when you tell me,
well let's do a different email, okay, let's do a
different address, you still have to look through it in
order to get the benefits. I don't do that, so
I will not. I don't care if they give me
a free dinner. I don't care if they give me
a free month.
Speaker 2 (09:27):
I'm not going to do that because pardon you don't
look at your regular email.
Speaker 3 (09:34):
Sometimes I do, but I don't want to betimes somebody
has emailed me and you, and Lindsey replies, even when
she's out of the country.
Speaker 2 (09:42):
Oh yeah, she does all my replying.
Speaker 1 (09:44):
That's true, because I don't want to look at email.
But I am inundated, and she says she goes through
hundreds and I don't give my email out and I
still get hundreds. You look at for example, I just
looked at New York Times and I went on clickbait
and just because of pizza ovens, right, I'm thinking of
putting in some kind of pizza.
Speaker 2 (10:03):
I'm just looking at it, just a fantasy thing.
Speaker 1 (10:06):
And I'm looking at a pizza oven and oh the
four thousand dollars off, I'm going, oh that's great. Forty
six thousand dollars for a pizza oven. Now, oh yeah,
I just looked at it.
Speaker 2 (10:17):
I just want to look at what they cost, etc.
Speaker 1 (10:19):
Now what am I going to get in terms of
a clickbait? And when I go back on my computer
everything related to pizza you could ever imagine?
Speaker 2 (10:32):
That's all I'm just saying. Your big Green Egg will
do pizzas. So I tried it, and you want to
know something. It fell apart. The pizza fell apart. It
did not work. Your error.
Speaker 1 (10:43):
No, you've got to when you come over to the house.
That's what we have to do. Is you have the wedge,
because it was I have the wedge.
Speaker 2 (10:50):
In your pants. I understand.
Speaker 1 (10:54):
I have the wedge, not the one that you give
me in my pants. No, that's a wedge.
Speaker 4 (10:59):
Ee.
Speaker 2 (11:00):
I have the Sorry, Anne.
Speaker 1 (11:03):
I have the wedge and I still didn't work. We
have you know what we're gonna do is we've said
this before. We're gonna do a broadcast at my house
where you were gonna invite some uh we invite some chefs,
and it'll be a grilling afternoon and it'll be sort
of our version of Thanks grilling, but it's going to
be just at my place and the new We're gonna
try the green Egg because I've used it a couple
(11:24):
of times for smoking phenomenal pizza. Not worked out very well,
has not worked out, and so I'm going to well,
here's what we're doing. We're gonna have a contest, oh boy,
and we're going to make sure that everybody who applies
will give you the idea how to enter the contest.
And no one is going to win because none of
you are gonna come into my house.
Speaker 2 (11:46):
That's for sure. That just won't happen. Can I not win, Yes,
you can also not win, that's correct.
Speaker 3 (11:54):
Playing the role of Neil Savager that day will be
Stephen Kono right.
Speaker 1 (11:58):
The first one thousand calls will also not be invited.
Speaker 2 (12:02):
Okay.
Speaker 1 (12:03):
Now, every Friday about this time, we engage in Ask
Handle Anything, and these are recorded questions that are recorded
during the week by folks. Neil then chooses which question
to ask. I hear him for the first time right here,
and my answer is right now, right here, and Neil
chooses the questions. Frankly are the most embarrassing to me,
(12:25):
because this is what Neil lives for, is to humiliate
me as much.
Speaker 2 (12:30):
As he possibly can. That is his job.
Speaker 1 (12:32):
Matter of fact, that's his job description here under his contract.
Speaker 2 (12:37):
Okay, moving on, let's start with the first one.
Speaker 5 (12:40):
Cono, Bill, I'm very concerned about a comment that you
made earlier this morning. Lindsey, your bride is still in Italy,
and there seemed to be some conversation that you two
were separating or divorcing, and my heart goes out to you.
Is that true or fault? Please give us some details.
Speaker 1 (13:02):
Unfortunately we are not divorcing, which is kind of a
shame at this point. No, she's there, and the plan
is when I retire, which I am not doing and
I'm a ways off, is to have a rent a
place there and spend some time there.
Speaker 2 (13:21):
And so that's what ends up happening.
Speaker 1 (13:24):
So the work she does, and she's a very hard worker,
but she works from home, and she doesn't have a
boy does She works her ass off.
Speaker 2 (13:33):
A lot of excuses going on right here. I know.
Speaker 1 (13:36):
The point is, no, buddy, No, the point she is
up there with Shannon, that's true. But the point is
her hours or her hours where our hours are not.
Speaker 2 (13:47):
Yes or no answers, please, when you're not getting divorced, No,
not getting divorced. Okay, moving on, find another young listener?
Speaker 1 (13:56):
Yeah, well said okay, yeah, when she finished school.
Speaker 2 (14:00):
That's too old, isn't it? Okay? Moving on? Was it my.
Speaker 1 (14:05):
Third wife is not been born yet? Okay, ros moving on.
Speaker 2 (14:12):
Good Morning Bill.
Speaker 6 (14:13):
How would one find out whether.
Speaker 4 (14:14):
Or not they were the lucky winners to attend yours
and Neil's fabulous Italian dinner at the Anaheim White House.
Speaker 2 (14:22):
Would love to know we'd love to go.
Speaker 1 (14:25):
Yeah, I'm sure you would. Well, i'll tell you right
now you've lost.
Speaker 3 (14:30):
Yeah, you would have been told by now. Yeah, they
reached out to everybody. As my understanding, we announced them
last week.
Speaker 2 (14:38):
I think. Yeah, so we do it again. We'll do
it on a regular basis.
Speaker 1 (14:41):
And why because when we do those I get a
free meal, and so I'm really pushing for those every
other week.
Speaker 7 (14:50):
Next question, Hey, handle, So he was mentioned that when
you got back from vacation that your wife Lindsey stayed
in Italy for a while and didn't come home with you.
Is that because divorces or annulments are much cheaper there
sounds logical to me.
Speaker 2 (15:06):
Well, we had a lot of those, haven't we.
Speaker 3 (15:08):
Uh, she's having a separate vacation the friends.
Speaker 1 (15:12):
No, I was there and then she stayed an extra
a week and a half now to separate vacation. Yeah,
she's coming back tomorrow. And where do they get the
idea of this divorce business. I'm not getting divorced. I remember,
you know, the second the second time out? You know?
Is uh you know, if we keep on going with
the same timeline, it'll be thirty years for this one too.
Speaker 8 (15:34):
Next question, Bill, if the free food vendors at Costco
wear body cams we used still continue to get the
food free food samples?
Speaker 2 (15:46):
Are you kidding?
Speaker 1 (15:48):
If they had machine guns at their behest, I would
go get the free food.
Speaker 3 (15:55):
You're going to have to do costumes like kids that
come to the Halloween House three times.
Speaker 1 (15:59):
I went yesterday to of course, I went yesterday to Costco.
And the part that I can't stand. You don't notice
when you go to Costco and you have the free
samples near the checkout counter, all the juices, not even
the juices, you know, the crazy little waters with electrolytes
(16:21):
and different stuff in it.
Speaker 2 (16:24):
That no one gets near, no one gets near.
Speaker 1 (16:27):
And then when you go into the body of the
food place, into that food court now you're talking about
they have the bread and chicken, they have the burritos
and carbs.
Speaker 3 (16:39):
Oh man, those agains are so where they're calling you
over or like vitamins, Yeah, vitamin I know, horrible, horrible.
Speaker 6 (16:50):
Moving on, all right, Bill, this is Terry and Apple Valley.
Hey man, I know you have the pig valve in
your heart. Now, being of the Jewish religion, is that kosher?
Speaker 1 (17:03):
Oh I've never heard that one before. Gee, thank you
for that. Yes, it is kosher. You are not allowed
to eat pork. You are allowed to wear pork, particularly
in your heart, in your heart of hearts. I'll tell
you what it is. Is it not only is it kosher,
(17:24):
doesn't matter. It's the love of pig meat, That's what
it is. One of the things people that love bacon
more so if you do surveys, what group of people
love bacon and ham and lobster more than any other.
Speaker 2 (17:38):
Group statistically fat people, that's one.
Speaker 1 (17:42):
But yeah, how about this one, Jewish fat people love
that ham.
Speaker 2 (17:49):
I'm telling you.
Speaker 3 (17:50):
This week, the pig valve is kosher. But you needing
the pig valve because you ate so much bacon not kosher.
Speaker 2 (17:59):
That's true. So, oh no, there is no issues.
Speaker 1 (18:01):
As a matter of fact, here's a little true, little
factoid is that people who are utterly kosher are allowed
to eat pork. If there is a medical issue, if
your life is at stake, then you are allowed to
break all kinds of kosher laws.
Speaker 2 (18:20):
There's no problem.
Speaker 1 (18:22):
I'm gonna die if I don't eat bacon. Well that's
pretty much yet. Yeah, you need protein, You're allowed.
Speaker 2 (18:27):
To, Darren. Just calm down. We've got you covered. It's kosher.
Yeah yeah, and I h well, all right, let's move on.
Speaker 9 (18:34):
Hey, this is listener Allen from upstate New York. Been
listening to Handle on the Law for a while now,
and I've noticed there's a couple of regular colors you have.
You have crazy Mary, and you have sinkhole lady. I
was wondering if there are any other interesting regular colors
that you've had over the years.
Speaker 1 (18:48):
Okay, so let's start with the Do you hear what
I heard? This is Ellen?
Speaker 2 (18:55):
I heard Alan?
Speaker 1 (18:56):
Oh okay, I thought it was Ellen, and I was
going to ask about how childhood and.
Speaker 2 (19:02):
I'm pretty sure it was Alan.
Speaker 9 (19:04):
Yeah, this is listener Ellen.
Speaker 2 (19:06):
Oh it does sound like Ellen. Hey, there you go.
So I heard maybe Ellen used to be Alan.
Speaker 1 (19:13):
In any case, he talked about a couple of callers
that I have on a regular basis, Crazy Mary being
one of them, but I think she was locked up
and has not gotten out since, and a few other
crazy ones which are always a lot of fun. But no, no,
I don't think we have any regulars that now are
part of the show, which and they were hugely entertaining too.
Speaker 2 (19:33):
Oh.
Speaker 3 (19:33):
We used to have a long list of crazies from
the earliest days, and Michelle could tell you list them
off and tell you exactly who they were. I know
the callers that call up from the talkbacks. There's regulars,
my favorites. Are never listening to the show again, and
then the next day they go, I stumbled across something
and I'm mad about it, but well.
Speaker 2 (19:54):
I love people I get on Instagram.
Speaker 1 (19:57):
I'll never let Facebook, particularly, these people are vicious on Facebook.
Speaker 2 (20:01):
I'll never listen again. That's it.
Speaker 1 (20:02):
I'm done, And of course the next day we get
another comment. As long as you're engaged one of the
basic concepts. And I believe this to the depths of
my soul. If you're driving and you punch the windshield
out because you're listening to my show, you're that angry.
I've done my job. I've done exactly what I'm supposed
(20:24):
to do. Okay, next question.
Speaker 10 (20:27):
Hi, Bill, You're always talking about how much you love food,
but you also bring up your gastric bypass. Has that
changed what you eat, what you're allowed to eat?
Speaker 2 (20:37):
I'm just interested in how it changed your life. Yeah,
that's a good question. I know. I still love my food.
Speaker 1 (20:43):
The only thing that changed is the amount of food
that I can put in my stomach.
Speaker 2 (20:49):
And it's that simple.
Speaker 1 (20:51):
Also, you know, for some reason why I work out
and I walk every day as much as I hate it.
So no, the answer is it's just the amount. My
love for garbage is still there. And anything that is processed, breaded,
deep fried on there, all right, no healthy food for me.
(21:12):
I refuse it onhealthy food, cono.
Speaker 2 (21:19):
All right.
Speaker 6 (21:19):
I was just wondering, Bill, if you think the producer
of the Jesus Christ Show is going to.
Speaker 2 (21:24):
Hell for producing the show? Yes?
Speaker 1 (21:28):
Not only do I think the producer of the Jesus
Christ Show is going to hell.
Speaker 2 (21:33):
He produces it from hell.
Speaker 1 (21:35):
So yes, the producer of the Jesus Christ Show. And
a quick word about the Jesus Christ Show itself and
the host. The depth of knowledge of the host, fun
story of how it started. We haven't shared that in
a whine a while, Neil, if you remember, I don't
want to go into that.
Speaker 2 (21:56):
Maybe we'll do that on Monday, see okay, on Monday Day.
And that what a tea. Is that it's all gonna
be ai? Yes it is. Oh, come on, shut up, guys. Okay,
is that the dogs that you're talking about?
Speaker 3 (22:12):
Okay, yeah, God, I thought it was. I thought it
was finally happening. The voice is in your head.
Speaker 2 (22:18):
Oh my god, I thought it was finally happening.
Speaker 11 (22:21):
Oh show yeah, off and yeah, yes, okay, moving on
next question.
Speaker 4 (22:36):
Hey, Bill, I know your daughters have your credit cards.
Wondering what the largest single ticket item you've ever been
stuck with. All right, congratulations on the six of shack.
You're a walking stereotype. But I'm I'm.
Speaker 2 (22:46):
Happy for you, Bud.
Speaker 4 (22:46):
In fact, I'm very much looking forward to the convertible
and two pay phase of Bill handle all right, I
love Toakona.
Speaker 1 (22:52):
Yeah, and by the way, the next phase is a
convert Yes, convertible and the two pay. But the problem
is a convert a two pay is hard to hold
on to when you're in a convertible, so there has
to be a lot of adhesive, a lot of velcro involved.
I'm trying to think of what the most expensive single item.
I think a couple thousand dollars for the vacation they
(23:13):
took a hotel room, and it was Yeah, we had
a conversation about that, that's for sure.
Speaker 3 (23:20):
Is a jazzy concerned considered a convertible.
Speaker 2 (23:26):
In my life? Yes, I'm just curious. Yes, yes, okay,
I think we have time for one more. We don't.
Speaker 1 (23:33):
Okay, that's it. We are done, everybody. So the week
is gone, and what a week has been. Just huge
amount of news coming up tomorrow, it's handle on the news,
hand handle on the law.
Speaker 2 (23:47):
Guys always conflate the two. Drives me crazy because there's
so many handle shows. Uh yeah, it doesn't bother us
at all.
Speaker 1 (23:54):
No, it doesn't, not even a little bit. And I
don't get paid extra money for them either, so go figure. Okay,
So it's handling the law tomorrow morning at eight o'clock,
eight to eleven. Don't forget Neil with the Fork Report
the Foodie Show, and that's from two to five. Coming
up next is Gary and Shannon and they are in
Huntington Beach at the air Show. If I'm not mistaken,
(24:15):
Do I have that right?
Speaker 2 (24:17):
Yes? Okay, got it? So Gary and Shannon coming right up.
You don't want to miss that. Okay. Done, Monday morning
starts all over again.
Speaker 1 (24:25):
Amy and Neil with a wake up call, except Neil
doesn't do it.
Speaker 2 (24:32):
It's kill me now.
Speaker 1 (24:34):
No, I'm just throwing everything I possibly can out there.
Speaker 2 (24:37):
Does Will Coleschreiber come back? Ohkake, he's gone for another week?
Another week?
Speaker 1 (24:41):
You know?
Speaker 2 (24:42):
Why do I miss Will so much?
Speaker 10 (24:44):
Cause you have somebody to make fun of when Will's here?
Speaker 2 (24:48):
Yeah, but I have all of you too, okay now,
but you would especially enjoy making fun of Will. Uh yeah,
I actually do all right.
Speaker 1 (24:55):
And six o'clock, Neil and I jump aboard, and of
course Kono and are always he to put the show together.
Speaker 2 (25:01):
And sometimes they do a good job too. It was
the best of times. It was the worst of times.
You've been listening to the Bill Handle Show.
Speaker 1 (25:08):
Catch My Show Monday through Friday, six am to nine am,
and anytime on demand on the iHeartRadio app.
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