October 25, 2024 • 11 mins
KFI food enthusiast and Fork Reporter Neil Saavedra comes on the program to talk about
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Foody Friday with Neil Samadra, who is host of
The Fork Report tomorrow from two to five at Fork
Reporter is his social address, and I'm here eight to
eleven o'clock tomorrow with Handle on the Law, following Dean
Sharp with the house whisper.
Speaker 2 (00:18):
Okay, so I've now.
Speaker 1 (00:19):
Done all the business Neil, the onions, the pulling of
the onions.
Speaker 2 (00:24):
We'll get to the onions just a second. I want
to remind people, and I appreciate the plug that tomorrow
is a big show. It's our Halloween show. It's going
to be a little different. Legendary Disney imagineer, the oldest
living Disney imagineer, Bob Gerr, is going to be on
the show at two o'clock. He was the creator of
just about anything that moves at Disneyland. He designed including
(00:48):
the Doom Buggy that you ride at Disneyland in the
Hunted Mansion. He's coming on. Derek Young from Van Oaks
Props is going to tell you how you can decorate
your house. We've got Darcy stand a fourth with Haunted Tours.
They're in Orange County coming on, so it'll be it'll
be a big fun show. Tomorrow, so to join us there. Okay,
(01:10):
on October twenty fifth, you know, we're looking at the
coli e coli outbreak. We heard about it a couple
days back, and now it has grown. Health officials are
linking this e coli outbreak to onions supplied to McDonald's
for their quarter pounders. If you are a fan of
(01:32):
their quarter pounders like I am, you know that they
have those large slivers of onions on their quarter pounders.
But now you have other fast food chains responding, including
Burger King, Taco Bell, KFC, Pizza Hut. A lot of
these places are removing their onions. The onions in question
(01:54):
came from a company called Taylor Farms in Colorado. So far,
forty nine people in ten skames have gotten sick, with
one death and ten hospitalizations. Yeah, it's very serious and really,
you know, you don't hear a lot of issues with
fast food places for the most part that are deadly
(02:16):
because they you know, they they're cooking everything and there's
a lot of salt and things like that. But these
are raw onions. So these are which are great, which
is great on burgers. I have my oh yeah, I
double in and out, Burger always have a raw onion.
So Amy Amy has been reporting all morning long about
the fact, Well, here's a headline.
Speaker 1 (02:38):
If you eat a quarter pound or at McDonald's, you
will die.
Speaker 2 (02:41):
That's not what I've said. Oh did I misunderstand? No, yes,
you misunderstand. Oh okay, got it?
Speaker 1 (02:50):
So Neil, when you have these other fast food outlets,
Taco Bell, et cetera, and it, do they use the
same onions from the same producer or all of it
is simply in abundance abundance of caution.
Speaker 2 (03:05):
They you're looking at a certain percentage. Burger King spokesperson
stated at the while most of their restaurants don't use
these onions, about five percent do get onions from Taylor Farms,
which is the concern. So even if it's minimal like that,
if you can't separate or track or trace, the abundance
(03:27):
of caution is going to be the note that they're
gonna want to hit. And that seems to be where
everybody's doing. What everybody's doing right now. So they're going
to air on that side. And this is probably not
the last story we're going to hear of people pulling back.
You've got E. Coli infections They cause if you're curious,
(03:49):
stomach cramps, diarrhea, fever, vomiting, and it usually starts three
or four days after exposure. So if you do have
fast food or you have raw onions, make sure you
make note. You know, of those things, you.
Speaker 1 (04:05):
Got to cook them.
Speaker 2 (04:06):
Basically. Yeah, well that's the reality. Yes, it's going to
take care of it. And that's why some of the
healthier places are so called healthful casual, fast casual, whatever
you want to kind of call them places end up
getting hit with things like this because they have more
(04:27):
non cooked, fresh ingredients. You don't see it as much
with this kind of hot fast food, but the raw
onions seem to be the problem.
Speaker 1 (04:36):
And here's the story that's coming on. I want you
to comment if we have time, if not, when we
come back. Is chickens, those rotisserie chickens at Costco, which
is one of the best rotisserie chickens on the planet
five bucks thirty two pounds, thirty two pounds per chicken.
And they're talking about listeria.
Speaker 2 (04:56):
Wow, oh yeah, say it ain't so, I mean we
must go. I will tell you listeria has been and
it can be sort of aggressive and hard to get
rid of that has been popping up. If you look
at the news, just look for search Listeria. That has
been popping up more this year than any year that
I can think in recent history. It's just has been
(05:19):
very aggressive in many different types of food. Of course,
this is the same thing that we were concerned about
when it came to Boar's head. If you remember that
outbreak when in the Virginian location, so horrible, horrible, that's
I know, the boar's head that was literallyst.
Speaker 1 (05:38):
It's the last segment of Foody Friday, and we continue
on and it's butterball time, butterball turkeys. And we've talked
about butterball turkeys before because anybody that uses that little
nipple thing, as you talk about little pop up turkey
has done is nuts.
Speaker 2 (05:57):
Those mechanical pop up nipples that you see on those things,
they pop up mechanically around one hundred and eighty five degrees,
and at one hundred and eighty five degrees, if you
pull that turkey out, it's going to go up at
least another ten degrees. It's going to be dry, and
(06:17):
it's bad. Don't ever use them. You should be pulling
it out just under one hundred and sixty five degrees
and it will raise to the temperature and it'll be
nice and juicy. The thing, the reason why we're talking
about this now, of course, Thanksgiving is not that far off,
and you've got Butterball introducing a turkey you can roast
(06:39):
from frozen. I fill in for Bill Handle every single
Thanksgiving to answer questions cooking questions, and one of the
ones that I get is, oh my gosh, I didn't
thaw the turkey. Can I cook it from frozen? The
answer is yes, it takes about fifty percent longer to
cook from frozen, and your temperatures chained little bit depending
(07:01):
on its size, because you don't want it to cook
too quickly on the outside and not the inside. Only
fifty percent.
Speaker 1 (07:08):
That doesn't seem that seems relatively little to cook a
frozen turkey.
Speaker 2 (07:14):
Okay, well you say that, but then you think about
an eight to twelve pound turkey is four to five hours,
and twenty to twenty four pound turkey might be seven
to eight hours. So that's a that's a long roast
for something that you're not doing technically low and slow.
Another thing is you can't deep fry a frozen turkey
(07:36):
because oil and water don't mix, and the bubbles that
you get when you fry something is it removing the liquid.
Imagine these shards of frozen water popping and exploding all
at the same time. It's very dangerous, and you can't
grill a frozen turkey really safely because of the fact
(07:58):
that it's not as e as an oven would roast,
So there are issues. But you could always do that.
But Butterball now has this brine turkey. It's got a
special formula. It says that it stays juicy and tasty
while at cooks you won't need to baste brine or
season it or any of that. You don't need to
remove the neck or giblets because they've already done that.
(08:19):
So it's basically freezing freezer too oven, which technically is
actually safer because you don't have the thawing process even
in your refrigerator that can allow certain areas to I'm
gonna cut.
Speaker 1 (08:36):
You off because we'll be talking about Thanksgiving later on,
but Halloween is coming up, and you always do something
really clever with Halloween food, And what are you doing
this year? Because I'm always fascinated by that you know,
it's funny this As far as the Halloween food, the
best thing is to make food look creepy, and there's tons.
Speaker 2 (08:59):
Of ways of doing that. The things that I like
to do is using olives both green and black to
make eyeballs. A cute thing that I saw if you're
going to have your traditional hardshell tacos, that I thought
was very funny as you make them months terrific if
you will, by putting a little bit of dollup of
(09:20):
sour cream and then adding the little wheels of the
either green or black olives on there to make eyes
peering up out of the taco, which is really fun
for kids. Kids love things that are creepy and gross
and all of those things. But that's a fun one.
And then one of my all time favorites is making
(09:41):
meat loaf but fashioning it into a hand and using
a little nub of celery or onion on the end
where the bone would be in the wrist, and then
maybe some onion slivers make sure they're cooked. Four fingernails
and the like is always a good tongue.
Speaker 1 (09:59):
So how do you make a food food product look
like chucky to really screw up kids?
Speaker 2 (10:03):
Big times. You know, I don't know how to make
it look like Chucky, but I will tell you something
that I gotta chuckle out of. Is you know the
beloved rice Crispy Tree. Sure, if you add red food coloring,
it looks like raw hamburger meat and serving that I've
(10:25):
seen people actually make that and buy. You go to
you know, Smart and Final or whatever, and you can
find the styrofoam packaging and the cellophane the same that
you would put regular raw meat. You wrap it up
in that, and you can creep kids out by many.
Speaker 1 (10:42):
That is great stuff, all right, Neil and Neil of
course her tomorrow two to five.
Speaker 2 (10:47):
Big Halloween Show tomorrow, great great fun. Bob Ger, legendary
imagineer from Disney, the original that helped build Disneyland. He's
coming on to talk the Hunted Man and other things.
He turns ninety three today is his birthday.
Speaker 1 (11:04):
Well, good for him, and he's still around kicking and
which is not going to hamper it to me.
It's Foody Friday with Neil Samadra, who is host of
The Fork Report tomorrow from two to five at Fork
Reporter is his social address, and I'm here eight to
eleven o'clock tomorrow with Handle on the Law, following Dean
Sharp with the house whisper.
Speaker 2 (00:18):
Okay, so I've now.
Speaker 1 (00:19):
Done all the business Neil, the onions, the pulling of
the onions.
Speaker 2 (00:24):
We'll get to the onions just a second. I want
to remind people, and I appreciate the plug that tomorrow
is a big show. It's our Halloween show. It's going
to be a little different. Legendary Disney imagineer, the oldest
living Disney imagineer, Bob Gerr, is going to be on
the show at two o'clock. He was the creator of
just about anything that moves at Disneyland. He designed including
(00:48):
the Doom Buggy that you ride at Disneyland in the
Hunted Mansion. He's coming on. Derek Young from Van Oaks
Props is going to tell you how you can decorate
your house. We've got Darcy stand a fourth with Haunted Tours.
They're in Orange County coming on, so it'll be it'll
be a big fun show. Tomorrow, so to join us there. Okay,
(01:10):
on October twenty fifth, you know, we're looking at the
coli e coli outbreak. We heard about it a couple
days back, and now it has grown. Health officials are
linking this e coli outbreak to onions supplied to McDonald's
for their quarter pounders. If you are a fan of
(01:32):
their quarter pounders like I am, you know that they
have those large slivers of onions on their quarter pounders.
But now you have other fast food chains responding, including
Burger King, Taco Bell, KFC, Pizza Hut. A lot of
these places are removing their onions. The onions in question
(01:54):
came from a company called Taylor Farms in Colorado. So far,
forty nine people in ten skames have gotten sick, with
one death and ten hospitalizations. Yeah, it's very serious and really,
you know, you don't hear a lot of issues with
fast food places for the most part that are deadly
(02:16):
because they you know, they they're cooking everything and there's
a lot of salt and things like that. But these
are raw onions. So these are which are great, which
is great on burgers. I have my oh yeah, I
double in and out, Burger always have a raw onion.
So Amy Amy has been reporting all morning long about
the fact, Well, here's a headline.
Speaker 1 (02:38):
If you eat a quarter pound or at McDonald's, you
will die.
Speaker 2 (02:41):
That's not what I've said. Oh did I misunderstand? No, yes,
you misunderstand. Oh okay, got it?
Speaker 1 (02:50):
So Neil, when you have these other fast food outlets,
Taco Bell, et cetera, and it, do they use the
same onions from the same producer or all of it
is simply in abundance abundance of caution.
Speaker 2 (03:05):
They you're looking at a certain percentage. Burger King spokesperson
stated at the while most of their restaurants don't use
these onions, about five percent do get onions from Taylor Farms,
which is the concern. So even if it's minimal like that,
if you can't separate or track or trace, the abundance
(03:27):
of caution is going to be the note that they're
gonna want to hit. And that seems to be where
everybody's doing. What everybody's doing right now. So they're going
to air on that side. And this is probably not
the last story we're going to hear of people pulling back.
You've got E. Coli infections They cause if you're curious,
(03:49):
stomach cramps, diarrhea, fever, vomiting, and it usually starts three
or four days after exposure. So if you do have
fast food or you have raw onions, make sure you
make note. You know, of those things, you.
Speaker 1 (04:05):
Got to cook them.
Speaker 2 (04:06):
Basically. Yeah, well that's the reality. Yes, it's going to
take care of it. And that's why some of the
healthier places are so called healthful casual, fast casual, whatever
you want to kind of call them places end up
getting hit with things like this because they have more
(04:27):
non cooked, fresh ingredients. You don't see it as much
with this kind of hot fast food, but the raw
onions seem to be the problem.
Speaker 1 (04:36):
And here's the story that's coming on. I want you
to comment if we have time, if not, when we
come back. Is chickens, those rotisserie chickens at Costco, which
is one of the best rotisserie chickens on the planet
five bucks thirty two pounds, thirty two pounds per chicken.
And they're talking about listeria.
Speaker 2 (04:56):
Wow, oh yeah, say it ain't so, I mean we
must go. I will tell you listeria has been and
it can be sort of aggressive and hard to get
rid of that has been popping up. If you look
at the news, just look for search Listeria. That has
been popping up more this year than any year that
I can think in recent history. It's just has been
(05:19):
very aggressive in many different types of food. Of course,
this is the same thing that we were concerned about
when it came to Boar's head. If you remember that
outbreak when in the Virginian location, so horrible, horrible, that's
I know, the boar's head that was literallyst.
Speaker 1 (05:38):
It's the last segment of Foody Friday, and we continue
on and it's butterball time, butterball turkeys. And we've talked
about butterball turkeys before because anybody that uses that little
nipple thing, as you talk about little pop up turkey
has done is nuts.
Speaker 2 (05:57):
Those mechanical pop up nipples that you see on those things,
they pop up mechanically around one hundred and eighty five degrees,
and at one hundred and eighty five degrees, if you
pull that turkey out, it's going to go up at
least another ten degrees. It's going to be dry, and
(06:17):
it's bad. Don't ever use them. You should be pulling
it out just under one hundred and sixty five degrees
and it will raise to the temperature and it'll be
nice and juicy. The thing, the reason why we're talking
about this now, of course, Thanksgiving is not that far off,
and you've got Butterball introducing a turkey you can roast
(06:39):
from frozen. I fill in for Bill Handle every single
Thanksgiving to answer questions cooking questions, and one of the
ones that I get is, oh my gosh, I didn't
thaw the turkey. Can I cook it from frozen? The
answer is yes, it takes about fifty percent longer to
cook from frozen, and your temperatures chained little bit depending
(07:01):
on its size, because you don't want it to cook
too quickly on the outside and not the inside. Only
fifty percent.
Speaker 1 (07:08):
That doesn't seem that seems relatively little to cook a
frozen turkey.
Speaker 2 (07:14):
Okay, well you say that, but then you think about
an eight to twelve pound turkey is four to five hours,
and twenty to twenty four pound turkey might be seven
to eight hours. So that's a that's a long roast
for something that you're not doing technically low and slow.
Another thing is you can't deep fry a frozen turkey
(07:36):
because oil and water don't mix, and the bubbles that
you get when you fry something is it removing the liquid.
Imagine these shards of frozen water popping and exploding all
at the same time. It's very dangerous, and you can't
grill a frozen turkey really safely because of the fact
(07:58):
that it's not as e as an oven would roast,
So there are issues. But you could always do that.
But Butterball now has this brine turkey. It's got a
special formula. It says that it stays juicy and tasty
while at cooks you won't need to baste brine or
season it or any of that. You don't need to
remove the neck or giblets because they've already done that.
(08:19):
So it's basically freezing freezer too oven, which technically is
actually safer because you don't have the thawing process even
in your refrigerator that can allow certain areas to I'm
gonna cut.
Speaker 1 (08:36):
You off because we'll be talking about Thanksgiving later on,
but Halloween is coming up, and you always do something
really clever with Halloween food, And what are you doing
this year? Because I'm always fascinated by that you know,
it's funny this As far as the Halloween food, the
best thing is to make food look creepy, and there's tons.
Speaker 2 (08:59):
Of ways of doing that. The things that I like
to do is using olives both green and black to
make eyeballs. A cute thing that I saw if you're
going to have your traditional hardshell tacos, that I thought
was very funny as you make them months terrific if
you will, by putting a little bit of dollup of
(09:20):
sour cream and then adding the little wheels of the
either green or black olives on there to make eyes
peering up out of the taco, which is really fun
for kids. Kids love things that are creepy and gross
and all of those things. But that's a fun one.
And then one of my all time favorites is making
(09:41):
meat loaf but fashioning it into a hand and using
a little nub of celery or onion on the end
where the bone would be in the wrist, and then
maybe some onion slivers make sure they're cooked. Four fingernails
and the like is always a good tongue.
Speaker 1 (09:59):
So how do you make a food food product look
like chucky to really screw up kids?
Speaker 2 (10:03):
Big times. You know, I don't know how to make
it look like Chucky, but I will tell you something
that I gotta chuckle out of. Is you know the
beloved rice Crispy Tree. Sure, if you add red food coloring,
it looks like raw hamburger meat and serving that I've
(10:25):
seen people actually make that and buy. You go to
you know, Smart and Final or whatever, and you can
find the styrofoam packaging and the cellophane the same that
you would put regular raw meat. You wrap it up
in that, and you can creep kids out by many.
Speaker 1 (10:42):
That is great stuff, all right, Neil and Neil of
course her tomorrow two to five.
Speaker 2 (10:47):
Big Halloween Show tomorrow, great great fun. Bob Ger, legendary
imagineer from Disney, the original that helped build Disneyland. He's
coming on to talk the Hunted Man and other things.
He turns ninety three today is his birthday.
Speaker 1 (11:04):
Well, good for him, and he's still around kicking and
which is not going to hamper it to me.
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