February 7, 2025 • 12 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about favorite frozen chicken nuggets, Waffle House egg surcharges, and Trader Joe’s customer favorites.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's the Fork Report. Who that's heard tomorrow from two
to five and that's Neil. Today it's Foody Friday. So
we're gonna do this very quickly because we've been doing
time on Stonefire.
Speaker 2 (00:12):
Well, here's the deal, this is, this is why I
wanted to do this one. I love Stonefire Growth. Yes
they are a sponsor, but they don't pay us to
say nice things.
Speaker 3 (00:20):
They pay for the airtime and all that.
Speaker 2 (00:22):
I wouldn't say anything nice about him if I if
I didn't love him, yes, but yes he would No,
I wouldn't, so please, Okay, I don't say nice things
about you and I get paid to be here.
Speaker 4 (00:33):
Okay.
Speaker 2 (00:33):
So Anne was asking me and this is what made
me think about it, and was asking me about the
roasted cauliflower. Yeah, great, and that would be on my list.
It's a lemon tahini sauce. So I thought, well, with
there being the big gang this Sunday, do you what
would what are your go tos? The Try Tip, Yeah,
my carrot cake, so the Try Tip barbecue.
Speaker 4 (00:56):
Barbecue okay.
Speaker 1 (00:56):
I like the barbecue and the chicken and the the.
Speaker 2 (01:00):
Pastas okay, so you'd get the pesto pasta yeah.
Speaker 4 (01:03):
And the other one, the Riga. Have you ever had their?
Speaker 3 (01:07):
Do you ever get their pizzas?
Speaker 1 (01:08):
Oh?
Speaker 4 (01:08):
Yeah, great, pizzas are fitted? All right?
Speaker 3 (01:10):
Have you but wait a second, because.
Speaker 1 (01:11):
Because we're gonna spend the entire sea the other day
and it bothered me.
Speaker 2 (01:15):
Have you ever had the favorite, which is their green pizza?
It is a no, it is a pesta sauce pizza.
Speaker 4 (01:22):
Excellent.
Speaker 1 (01:22):
If you're not getting the right stuff, bro Okay, Okay,
we're gonna send him a bill for this one.
Speaker 4 (01:31):
Let me tell you all right now, it's totally legitimate.
Speaker 1 (01:34):
I'm not saying they are coming on the show tomorrow, okay,
and I'm prepping that, okay, And they're bringing on some food,
so I get darn right, So let me do this,
Let me do this. He is inviting anybody and everybody.
Speaker 4 (01:49):
It's thirty four hundred West Olive Avenue.
Speaker 1 (01:53):
Yeah, you have to go to the fifth floor and
they'll bring you down to the fourth floor where Neil
is doing this.
Speaker 4 (01:58):
All the food you want, all right?
Speaker 2 (02:01):
You know, you know the first thing Amy said, she goes, oh,
they're here tomorrow, maybe I'll stop by, all right, all right,
So waffle House we talked about this a little bit
this week. But I thought this was a funny store
because not only do I think waffle House is starting
a surcharge for eggs, we might see this in the
(02:21):
near future in other restaurants as well. So what waffle
House has done is they put a fifty cent surcharge
per egg. And that's what we talked about this week
a little bit on the show, is that they were
doing that. They're known for their twenty four hour breakfast chain, right,
but that's because of the issues of the carst of eggs.
Speaker 4 (02:43):
Of course.
Speaker 2 (02:44):
The funny thing the response to it though, that I thought,
now you start this battle between breakfast places, is that
Cracker Barrel came out.
Speaker 3 (02:54):
Now, we only have a few of these in California.
Speaker 4 (02:58):
Yeah, but they're all over the country. They're everywhere else,
but we don't.
Speaker 3 (03:01):
We only have a few here.
Speaker 2 (03:03):
So they came out and said that the egg surcharge
was there was nothing hospitable about that it started.
Speaker 1 (03:09):
And they're not charging and they are not charging a
do they number one?
Speaker 4 (03:13):
Do they even serve eggs?
Speaker 1 (03:14):
Yes? Okay, next, are they not charging a surcharge?
Speaker 2 (03:20):
Cracker Barrel said, we would not be they will not
be charging X for eggs and response to the news
at waffle.
Speaker 1 (03:26):
So now let's go on to point three of this story,
and that is if you look at the wholesalers, the
distributors of eggs, Cracker Barrel goes to the Salmonella Brothers,
a distribution company.
Speaker 3 (03:42):
They do not. They do not.
Speaker 2 (03:44):
That wouldn't help their cause, they said, they just there's
nothing hospitable about it. They said that they will Cracker Barrel.
Our country is hospitality is important to us and our
hearty breakfast, and that means we will not be charging
ex extra briggs. I just like the fact that they
poke at each other.
Speaker 1 (04:05):
So how about the surchcharge for sausage, for bread, for butter.
Speaker 2 (04:10):
We'll be charging you more for the plates and silverware, yes,
but not for the eggs.
Speaker 4 (04:15):
Fifty today sat expensive and surcharges.
Speaker 1 (04:20):
Where was there was surcharge for delivery, there were surcharges
for gasoline.
Speaker 3 (04:24):
There's all kinds of stuff.
Speaker 2 (04:25):
But imagine this breakfast used to be one of the
biggest money makers breakfast and brunch because of the low
cost of breakfast foods.
Speaker 1 (04:34):
Tonight, I'm going to my daughter Pamela's house. She's a foodie,
foody as you know, like you. She is making breakfast
for dinner tonight, and I'm very excited.
Speaker 3 (04:44):
That's one of my favorites.
Speaker 4 (04:45):
It is, it is. We're yeah, I can't wait for that,
all right.
Speaker 1 (04:49):
Trader Joe's Customer Choice Awards, Neil, what the hell is
that about?
Speaker 4 (04:55):
Well?
Speaker 2 (04:55):
I love these lists where they go through you know,
Trader Joe's has this massive following, right, but some people
are just super duper into their snacks, so they put
together these lists are the best selling snacks, or they
go ahead and do surveys to find out what people like.
And there's a couple of these that are hardcore, that
(05:18):
have hardcore fans. And one of them, the ultimate winner
of the snacks, and they're kind of hard to find
because people buy them up, is the Chilian lime flavored
rolled corn tortilla chip. So imagine this instead of your
regular corn tortilla chip, it's rolled up into a small
tube and then it's covered with this Chilian lime, so
(05:40):
they're red, they're bright and vibrant. People are cracky bit
crackster about these particular ones, and they're hard to find,
but they're on one of the top of the lists.
Right now, and of course with the big game coming
on Sunday, these types of snacks are and high demand,
(06:00):
but people will go through and get them and hoard
them because they're so beloved.
Speaker 1 (06:08):
I was talking to someone who really is in the
know about Trader Joe's on a business level, and he
was telling me that Trader Joe's is pivoting a little
bit that because these snacks, I mean across the board
snacks in general, cookies, chips, Yeah, that is, they're pivoting
(06:30):
towards those and concentrating more than that than the staples
that they sell, because those are the sales that are
just exploding.
Speaker 4 (06:39):
It's the snack part of the industry.
Speaker 2 (06:42):
It makes sense because a lot of their the snacks
are the things that everybody talks about, right They're the
things that come and go and then people get super
duper attached to them other ones, you know, because these
are things people will actually talk about. Yeah, we're not
going to talk about the bread, no, I mean they
do if they really like the bread or this or that,
(07:03):
but usually it's the appetizers, some of the frozen foods,
the snacks, you know.
Speaker 4 (07:09):
Yeah, I'm a fan. I love their Indian food.
Speaker 1 (07:12):
Yes, I love their Indian food which are a single
portion and they're frozen. They're actually made in Canada, I
think some factory in Canada.
Speaker 4 (07:21):
But it's absolutely delicious.
Speaker 2 (07:24):
These rolled corn tortilla chips Tim kats down the hall
at our sports station A five seventy. He brought these
in and he loves these things, and so people get
really crazed about them. There's also the Cashell blue Cheese
Irish potato chips that they have there that are incredibly popular.
Speaker 3 (07:45):
They have spiced cider goat cheese.
Speaker 2 (07:50):
They have this creamy fresh goat cheese that is really popular.
Teeny tiny avocados. Have you seen these? My wife gets these.
They're very small avocados because some people, if they're just
going to make something for themselves, you don't want it
to go bad. And there's nothing worse than the perfect
avocado for like ten seconds and then you know you
(08:13):
can't use it.
Speaker 1 (08:14):
How about these sulfured egg flavored potato chips.
Speaker 4 (08:17):
No no, no, no, okay, okay.
Speaker 3 (08:21):
Layer gas data chips no pull gas.
Speaker 1 (08:25):
All right, Let's switch a little bit and talk about
chicken nuggets, which I happen to be nuts about chicken nuggets.
Speaker 4 (08:34):
I don't know very many people who don't like them, and.
Speaker 3 (08:36):
No chicken nuggets are great.
Speaker 1 (08:38):
So top shelves chefs, excuse me, what the top chicken
nuggets are out there?
Speaker 2 (08:45):
Okay, so we can all name like the places we
love to go to get chicken nuggets. But what if
you want them at the ready, like frozen ones, and
you want to be able to go to the frozen
ones at any particular moment. Right, you want golden bread
that proper ratio of breading to chicken, right, crisp nicely
(09:07):
on the outside. They stay crisp, don't immediately like when
you bite into them, pull off the breading from you know,
there's certain things that you want when you want a
good chicken nugget. So they ask some chefs to break
down their favorites, and they have a couple of ones
(09:28):
that they pointed out to Earth's Best chicken nugget is
one of them. The Kirkwood honey battered chicken tenders. This
you can find at Alda is another one. And some
will say if you want to kind of kick them
up a little bit, you sprit them with a little
oil before you add the nuggets to the pan.
Speaker 3 (09:50):
This is something we do at the house too.
Speaker 1 (09:52):
Isn't it more important in terms of preparation of frozen
chicken nuggets, for example, you're certainly not going to microwave
them becau, but either fry them, deep fry them, or
saute them in oil, or if you want to be
reasonably healthy, air fry them, because that is certainly the
best way to get a nice.
Speaker 3 (10:13):
Crisp frozen food snacks. To me, air fryer is your
best friend.
Speaker 2 (10:17):
That is one of the best ways to heat up
frozen food period. The way the microwaves work is they're
dehydrators primarily, and what they're doing is they're zapping the
water in.
Speaker 4 (10:32):
All right, so you don't and maybe I'm making a mistake.
Speaker 1 (10:35):
When I'm making something frozen, I put it in the
microwave right out of the freezer just to get the
chill off, and then I put it into the air fryer.
Speaker 2 (10:48):
So here's a tip. You don't need to in the
air fryer, like when I cook them in. You and
I both have the Brevel. You were over at my
house the other day and that my little toaster, and
it's the Brebble. It's great little machine. So if I'm
going to put frozen food in there, for instance, it
has a the timer that shows you that it's heating
(11:09):
up right like you're going to heat it to three
fifty or whatever, and then it will let you know
when it's heat up. I put it in there during
that time. Well it's heating up, that takes the chill
off and then it will toast it.
Speaker 1 (11:22):
Oh all right, So you put it in right at
the beginning, right at the beginning, because if you're going
to four fifty, which is you want to really crispy,
really hot temperature hitting it. Just putting in at the
beginning while it's warming up, it takes two three minutes.
Speaker 2 (11:37):
Well, as it's preheating, that takes a little bit of
the chill off, and then when it gets the full heat,
you crisp it up. I do that with frozen pizza.
I do that with you know, because we get pizza.
Max likes a certain kind of pizza. I'll throw it
in the freezer. If he doesn't finish it. I do
it that way, and it's much better than the microwave.
Speaker 4 (11:57):
All right, that was good today, and we did good stuff?
Speaker 3 (12:01):
Did we no? Did it suck last week?
Speaker 1 (12:03):
Oh?
Speaker 4 (12:03):
Yeah,
It's the Fork Report. Who that's heard tomorrow from two
to five and that's Neil. Today it's Foody Friday. So
we're gonna do this very quickly because we've been doing
time on Stonefire.
Speaker 2 (00:12):
Well, here's the deal, this is, this is why I
wanted to do this one. I love Stonefire Growth. Yes
they are a sponsor, but they don't pay us to
say nice things.
Speaker 3 (00:20):
They pay for the airtime and all that.
Speaker 2 (00:22):
I wouldn't say anything nice about him if I if
I didn't love him, yes, but yes he would No,
I wouldn't, so please, Okay, I don't say nice things
about you and I get paid to be here.
Speaker 4 (00:33):
Okay.
Speaker 2 (00:33):
So Anne was asking me and this is what made
me think about it, and was asking me about the
roasted cauliflower. Yeah, great, and that would be on my list.
It's a lemon tahini sauce. So I thought, well, with
there being the big gang this Sunday, do you what
would what are your go tos? The Try Tip, Yeah,
my carrot cake, so the Try Tip barbecue.
Speaker 4 (00:56):
Barbecue okay.
Speaker 1 (00:56):
I like the barbecue and the chicken and the the.
Speaker 2 (01:00):
Pastas okay, so you'd get the pesto pasta yeah.
Speaker 4 (01:03):
And the other one, the Riga. Have you ever had their?
Speaker 3 (01:07):
Do you ever get their pizzas?
Speaker 1 (01:08):
Oh?
Speaker 4 (01:08):
Yeah, great, pizzas are fitted? All right?
Speaker 3 (01:10):
Have you but wait a second, because.
Speaker 1 (01:11):
Because we're gonna spend the entire sea the other day
and it bothered me.
Speaker 2 (01:15):
Have you ever had the favorite, which is their green pizza?
It is a no, it is a pesta sauce pizza.
Speaker 4 (01:22):
Excellent.
Speaker 1 (01:22):
If you're not getting the right stuff, bro Okay, Okay,
we're gonna send him a bill for this one.
Speaker 4 (01:31):
Let me tell you all right now, it's totally legitimate.
Speaker 1 (01:34):
I'm not saying they are coming on the show tomorrow, okay,
and I'm prepping that, okay, And they're bringing on some food,
so I get darn right, So let me do this,
Let me do this. He is inviting anybody and everybody.
Speaker 4 (01:49):
It's thirty four hundred West Olive Avenue.
Speaker 1 (01:53):
Yeah, you have to go to the fifth floor and
they'll bring you down to the fourth floor where Neil
is doing this.
Speaker 4 (01:58):
All the food you want, all right?
Speaker 2 (02:01):
You know, you know the first thing Amy said, she goes, oh,
they're here tomorrow, maybe I'll stop by, all right, all right,
So waffle House we talked about this a little bit
this week. But I thought this was a funny store
because not only do I think waffle House is starting
a surcharge for eggs, we might see this in the
(02:21):
near future in other restaurants as well. So what waffle
House has done is they put a fifty cent surcharge
per egg. And that's what we talked about this week
a little bit on the show, is that they were
doing that. They're known for their twenty four hour breakfast chain, right,
but that's because of the issues of the carst of eggs.
Speaker 4 (02:43):
Of course.
Speaker 2 (02:44):
The funny thing the response to it though, that I thought,
now you start this battle between breakfast places, is that
Cracker Barrel came out.
Speaker 3 (02:54):
Now, we only have a few of these in California.
Speaker 4 (02:58):
Yeah, but they're all over the country. They're everywhere else,
but we don't.
Speaker 3 (03:01):
We only have a few here.
Speaker 2 (03:03):
So they came out and said that the egg surcharge
was there was nothing hospitable about that it started.
Speaker 1 (03:09):
And they're not charging and they are not charging a
do they number one?
Speaker 4 (03:13):
Do they even serve eggs?
Speaker 1 (03:14):
Yes? Okay, next, are they not charging a surcharge?
Speaker 2 (03:20):
Cracker Barrel said, we would not be they will not
be charging X for eggs and response to the news
at waffle.
Speaker 1 (03:26):
So now let's go on to point three of this story,
and that is if you look at the wholesalers, the
distributors of eggs, Cracker Barrel goes to the Salmonella Brothers,
a distribution company.
Speaker 3 (03:42):
They do not. They do not.
Speaker 2 (03:44):
That wouldn't help their cause, they said, they just there's
nothing hospitable about it. They said that they will Cracker Barrel.
Our country is hospitality is important to us and our
hearty breakfast, and that means we will not be charging
ex extra briggs. I just like the fact that they
poke at each other.
Speaker 1 (04:05):
So how about the surchcharge for sausage, for bread, for butter.
Speaker 2 (04:10):
We'll be charging you more for the plates and silverware, yes,
but not for the eggs.
Speaker 4 (04:15):
Fifty today sat expensive and surcharges.
Speaker 1 (04:20):
Where was there was surcharge for delivery, there were surcharges
for gasoline.
Speaker 3 (04:24):
There's all kinds of stuff.
Speaker 2 (04:25):
But imagine this breakfast used to be one of the
biggest money makers breakfast and brunch because of the low
cost of breakfast foods.
Speaker 1 (04:34):
Tonight, I'm going to my daughter Pamela's house. She's a foodie,
foody as you know, like you. She is making breakfast
for dinner tonight, and I'm very excited.
Speaker 3 (04:44):
That's one of my favorites.
Speaker 4 (04:45):
It is, it is. We're yeah, I can't wait for that,
all right.
Speaker 1 (04:49):
Trader Joe's Customer Choice Awards, Neil, what the hell is
that about?
Speaker 4 (04:55):
Well?
Speaker 2 (04:55):
I love these lists where they go through you know,
Trader Joe's has this massive following, right, but some people
are just super duper into their snacks, so they put
together these lists are the best selling snacks, or they
go ahead and do surveys to find out what people like.
And there's a couple of these that are hardcore, that
(05:18):
have hardcore fans. And one of them, the ultimate winner
of the snacks, and they're kind of hard to find
because people buy them up, is the Chilian lime flavored
rolled corn tortilla chip. So imagine this instead of your
regular corn tortilla chip, it's rolled up into a small
tube and then it's covered with this Chilian lime, so
(05:40):
they're red, they're bright and vibrant. People are cracky bit
crackster about these particular ones, and they're hard to find,
but they're on one of the top of the lists.
Right now, and of course with the big game coming
on Sunday, these types of snacks are and high demand,
(06:00):
but people will go through and get them and hoard
them because they're so beloved.
Speaker 1 (06:08):
I was talking to someone who really is in the
know about Trader Joe's on a business level, and he
was telling me that Trader Joe's is pivoting a little
bit that because these snacks, I mean across the board
snacks in general, cookies, chips, Yeah, that is, they're pivoting
(06:30):
towards those and concentrating more than that than the staples
that they sell, because those are the sales that are
just exploding.
Speaker 4 (06:39):
It's the snack part of the industry.
Speaker 2 (06:42):
It makes sense because a lot of their the snacks
are the things that everybody talks about, right They're the
things that come and go and then people get super
duper attached to them other ones, you know, because these
are things people will actually talk about. Yeah, we're not
going to talk about the bread, no, I mean they
do if they really like the bread or this or that,
(07:03):
but usually it's the appetizers, some of the frozen foods,
the snacks, you know.
Speaker 4 (07:09):
Yeah, I'm a fan. I love their Indian food.
Speaker 1 (07:12):
Yes, I love their Indian food which are a single
portion and they're frozen. They're actually made in Canada, I
think some factory in Canada.
Speaker 4 (07:21):
But it's absolutely delicious.
Speaker 2 (07:24):
These rolled corn tortilla chips Tim kats down the hall
at our sports station A five seventy. He brought these
in and he loves these things, and so people get
really crazed about them. There's also the Cashell blue Cheese
Irish potato chips that they have there that are incredibly popular.
Speaker 3 (07:45):
They have spiced cider goat cheese.
Speaker 2 (07:50):
They have this creamy fresh goat cheese that is really popular.
Teeny tiny avocados. Have you seen these? My wife gets these.
They're very small avocados because some people, if they're just
going to make something for themselves, you don't want it
to go bad. And there's nothing worse than the perfect
avocado for like ten seconds and then you know you
(08:13):
can't use it.
Speaker 1 (08:14):
How about these sulfured egg flavored potato chips.
Speaker 4 (08:17):
No no, no, no, okay, okay.
Speaker 3 (08:21):
Layer gas data chips no pull gas.
Speaker 1 (08:25):
All right, Let's switch a little bit and talk about
chicken nuggets, which I happen to be nuts about chicken nuggets.
Speaker 4 (08:34):
I don't know very many people who don't like them, and.
Speaker 3 (08:36):
No chicken nuggets are great.
Speaker 1 (08:38):
So top shelves chefs, excuse me, what the top chicken
nuggets are out there?
Speaker 2 (08:45):
Okay, so we can all name like the places we
love to go to get chicken nuggets. But what if
you want them at the ready, like frozen ones, and
you want to be able to go to the frozen
ones at any particular moment. Right, you want golden bread
that proper ratio of breading to chicken, right, crisp nicely
(09:07):
on the outside. They stay crisp, don't immediately like when
you bite into them, pull off the breading from you know,
there's certain things that you want when you want a
good chicken nugget. So they ask some chefs to break
down their favorites, and they have a couple of ones
(09:28):
that they pointed out to Earth's Best chicken nugget is
one of them. The Kirkwood honey battered chicken tenders. This
you can find at Alda is another one. And some
will say if you want to kind of kick them
up a little bit, you sprit them with a little
oil before you add the nuggets to the pan.
Speaker 3 (09:50):
This is something we do at the house too.
Speaker 1 (09:52):
Isn't it more important in terms of preparation of frozen
chicken nuggets, for example, you're certainly not going to microwave
them becau, but either fry them, deep fry them, or
saute them in oil, or if you want to be
reasonably healthy, air fry them, because that is certainly the
best way to get a nice.
Speaker 3 (10:13):
Crisp frozen food snacks. To me, air fryer is your
best friend.
Speaker 2 (10:17):
That is one of the best ways to heat up
frozen food period. The way the microwaves work is they're
dehydrators primarily, and what they're doing is they're zapping the
water in.
Speaker 4 (10:32):
All right, so you don't and maybe I'm making a mistake.
Speaker 1 (10:35):
When I'm making something frozen, I put it in the
microwave right out of the freezer just to get the
chill off, and then I put it into the air fryer.
Speaker 2 (10:48):
So here's a tip. You don't need to in the
air fryer, like when I cook them in. You and
I both have the Brevel. You were over at my
house the other day and that my little toaster, and
it's the Brebble. It's great little machine. So if I'm
going to put frozen food in there, for instance, it
has a the timer that shows you that it's heating
(11:09):
up right like you're going to heat it to three
fifty or whatever, and then it will let you know
when it's heat up. I put it in there during
that time. Well it's heating up, that takes the chill
off and then it will toast it.
Speaker 1 (11:22):
Oh all right, So you put it in right at
the beginning, right at the beginning, because if you're going
to four fifty, which is you want to really crispy,
really hot temperature hitting it. Just putting in at the
beginning while it's warming up, it takes two three minutes.
Speaker 2 (11:37):
Well, as it's preheating, that takes a little bit of
the chill off, and then when it gets the full heat,
you crisp it up. I do that with frozen pizza.
I do that with you know, because we get pizza.
Max likes a certain kind of pizza. I'll throw it
in the freezer. If he doesn't finish it. I do
it that way, and it's much better than the microwave.
Speaker 4 (11:57):
All right, that was good today, and we did good stuff?
Speaker 3 (12:01):
Did we no? Did it suck last week?
Speaker 1 (12:03):
Oh?
Speaker 4 (12:03):
Yeah,
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Amy Robach & T.J. Holmes present: Aubrey O’Day, Covering the Diddy Trial
Introducing… Aubrey O’Day Diddy’s former protege, television personality, platinum selling music artist, Danity Kane alum Aubrey O’Day joins veteran journalists Amy Robach and TJ Holmes to provide a unique perspective on the trial that has captivated the attention of the nation. Join them throughout the trial as they discuss, debate, and dissect every detail, every aspect of the proceedings. Aubrey will offer her opinions and expertise, as only she is qualified to do given her first-hand knowledge. From her days on Making the Band, as she emerged as the breakout star, the truth of the situation would be the opposite of the glitz and glamour. Listen throughout every minute of the trial, for this exclusive coverage. Amy Robach and TJ Holmes present Aubrey O’Day, Covering the Diddy Trial, an iHeartRadio podcast.
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