April 18, 2025 • 10 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about why “Fresh” isn’t always better, Martha Stewart’s ultimate host gift, and Kraft Mac n Cheese is getting a new flavor.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Let's do it nails on from two to five tomorrow
afternoon with a Fork Report, and he's at Fork Reporter
is his social address. So this is something we talked
about for oh forever, and that is the concept of
fresh is always better, and in many cases it is
not case. In point, shrimp that you buy at the
(00:23):
store is always frozen. You do not get fresh shrimp.
And why is that? Because shrimp goes south in five
minutes and what you have are these shrimp fisher people.
It's processed right there on the boat and that is fresh.
Same thing with meat. So let's talk about fresh not
(00:44):
being better.
Speaker 2 (00:46):
Well, you, fresh obviously has its benefits, and I think
we assume that fresh is one thing and frozen is another.
The technology of frozen has gotten so good that really
you're ceiling in the nutrients and everything in that freshest moment,
and that tech is important not only to be able
(01:06):
to have really peak flavors during off seasons for one,
but two, we're finding that frozen is better for waste.
You have in two levels, so you've got at the
grocery store level or at the selling level there that
(01:28):
a lot of it goes to waste. Six times. More
of the fresh vegetables and the like get thrown away
or tossed or become waste because they go bad so quickly.
Yet you can have frozen corn, peas, carrots, green beans,
whatever it is, and they can last six months a year,
(01:50):
no problem, and we're less likely to waste them. So
it becomes a bank if you will, of storage as
long as you're turning them over that doesn't go to
waste in the store, at the retail level or at
home in the same way.
Speaker 1 (02:06):
Yeah. Case in Point Wowfork we did an event. It's
all frozen, all of it, and the meat is phenomenal
because of the technology and because actually it tastes as good.
I'm gonna be grilling on Sunday, for example, and I'm
going to go to Costco and I am going to
(02:27):
buy their prime beef, which I do, which costs more
money than you can imagine, and you.
Speaker 3 (02:32):
Buy it in bulk, and I will freeze.
Speaker 1 (02:35):
Half of it, yea, And when I defrost a month later,
two months later, it is every.
Speaker 3 (02:41):
Bit as good as it.
Speaker 1 (02:43):
Would better than it's sitting in the refrigerator for three days.
Speaker 2 (02:47):
And even though you have great refrigeration and freezers, they're
not as good as the ones that, like you said,
like a wild Fork uses, they are flash frozen. And
the tech you don't think of freezing as technology, but
the slower you freeze something, the larger the crystallization of
(03:12):
ice become. So if you freeze something slower, it makes
like these daggers of ice that tear the cell structure
of whatever you're freezing. That's what makes it a different
like it'll make it a little mushy, or you get
freezer burned because the air gets in there. So being
able to freeze quickly and cover every nook and cranny
(03:36):
simultaneously of whatever you're freezing will give you a perfect product.
And the thing with wild Fork you were saying, you
can also cook from frozen. And when you can cook
from frozen, then you don't have to thought out and
do all that.
Speaker 1 (03:51):
And the technology of flash freezing, first of all, it's
big technology. I mean, it takes machinery on a huge level.
And flash freezing doesn't the worker go up to the
flash freezer and expose himself, open his uh know, his
trench coat.
Speaker 4 (04:08):
And I don't know.
Speaker 2 (04:10):
If you've done that or not, but I'm pretty sure
that Vienna. Sausages come in water and aren't frozen.
Speaker 3 (04:15):
But uh oh it's fine. Had to go to a
had to go there.
Speaker 1 (04:19):
But the technology is if you ever go to one
of these places, I mean it's a it's the.
Speaker 3 (04:24):
Size of a warehouse.
Speaker 4 (04:26):
Oh no, I have and I've seen. You know.
Speaker 2 (04:28):
What's interesting is they're able if you can get something
frozen a lot of times they freeze, and things like
vodka because vodka won't freeze solid because of anything eighty
proof or higher with alcohol is going to uh it
will get to the frozen point but won't freeze. So
it envelops everything and freezes it all at once instead
(04:51):
of nooks.
Speaker 4 (04:51):
And crannies freezing at a slower rate. It's the tech.
Speaker 2 (04:55):
The freezing tech is actually okay, pretty amazing, all right.
Speaker 1 (04:59):
Mar Martha Stewart the ultimate host gift. Now, I'm a
huge fan of Martha Stewart. Is she involved with Snoop
in let's say an intimate way?
Speaker 3 (05:12):
I've heard many things about that.
Speaker 4 (05:15):
Have they done it? Is that? What?
Speaker 3 (05:17):
Yeah?
Speaker 4 (05:18):
I mean they're friends.
Speaker 3 (05:21):
Yeah, I just want to throw that out there and
start a rumor.
Speaker 1 (05:24):
Just I have no idea, but I just wanted to
start the rumor Martha Stewart.
Speaker 4 (05:27):
I love Martha Stewart.
Speaker 3 (05:28):
She went to prison for four years.
Speaker 1 (05:31):
And came out, and you talk about reinventing herself and
getting into prison was the best thing that happened to
her business wise.
Speaker 4 (05:39):
It worked out well for it.
Speaker 2 (05:40):
Well, when you're a smart person, they say, if if
you're a true hustler, it can all be taken away
from you and you could build it back. Because clearly so, Okay,
you know, as she's on her one hundred and fifty
I think one hundred and fifty acre plot of land
in Bedford, New York, so she has an actual farm.
(06:02):
The thing that thrilled me about this article in Food
and Wine was you think of her as the ultimate host, right,
and what would a host bring as a host gift
when she's going to someone else's house. In this case,
Martha Stewart says, hey, skip the bottle of wine and
bring eggs now. In her case, they are eggs from
(06:24):
her farm. Now, I've been gifted eggs from people before.
Brian Suits gifted me eggs before, our own Jean Sharp
has before, and it I think it's a magnificent gift.
Speaker 3 (06:37):
Yeah, that is I was.
Speaker 1 (06:38):
You know, I tell you what, I was gifted eggs
years ago by a bunch of kids on Halloween.
Speaker 4 (06:45):
Oh yeah, that was different. Were they throwing them at you?
Speaker 3 (06:48):
They were throwing them at the house. Yes, yeah.
Speaker 4 (06:50):
They weren't giving you the toilet paper either. I know. Now,
do you think.
Speaker 2 (06:55):
Any parent would let their kid throw toilet paper at
eggs with the expensive both of them?
Speaker 3 (07:00):
Probably not.
Speaker 4 (07:01):
But you know that's Rolex at the house.
Speaker 3 (07:04):
You know, it's kind of weird.
Speaker 1 (07:06):
You know. It reminds me in Japan, for example, when
canalopes were in that were a fortune, people would present
them as gifts in gift boxes.
Speaker 2 (07:18):
Oh sure, Well, you know what back in the day
when it was much more difficult to get certain herbs
and spices and you know, the spice trails and all
of that, where they were, you know, it was money.
I mean that the term salary that we say salary
comes from salt because salt was used as payment. So
(07:38):
I just like the fact that she's thinking differently and
she says, you know, you put little bows on them,
or there's ways that you can.
Speaker 4 (07:48):
You know, jam up or what have you.
Speaker 2 (07:50):
But I think that that's a sweet notion to bring food.
I once heard a man at church many years ago.
They were, you know, after church, they were people were
gathered around outside talking and having fellowship and all that stuff.
And and someone says, hey, lets let's get together for
a drink or something. And the guy goes, no, no, no, no, no,
(08:12):
let's get together for a meal. I don't trust somebody
that wants to give me a drink. I trust somebody
and wants to feed me. And I liked that concept
of wanting to break bread or here's something you nourish
your body. And I thought that was a pretty neat idea.
So I think it's a it's a neat way of
bringing a gift to somebody, a house gift that's not
wine or alcohol.
Speaker 4 (08:33):
It's it's food. It's nutrients.
Speaker 1 (08:38):
Mac and Cheese, Kraft Mac and Cheese is iconic.
Speaker 3 (08:44):
You can't talk.
Speaker 1 (08:44):
About America and American food without mentioning Kraft Mac and Cheese.
Speaker 3 (08:49):
Blue Box, Yeah, it's new flavor.
Speaker 1 (08:52):
I mean, come on, blueberry, Uh, you know everything Bagel,
Mac and Cheese.
Speaker 4 (08:58):
No, but you know, they do have a ring unch.
Speaker 2 (09:00):
I think they have a couple and they have like
a halapen you you can get in the little.
Speaker 4 (09:04):
Packets, individual size.
Speaker 2 (09:06):
But this is one The interesting thing on this one,
Bill is that this is a fan flavor that people
have been concocting for a long time. And this one
is called Craft's Smoky Barbecue Flavored Mac and Cheese. And
this will go through it's it's a you know, limited time.
I've seen it at Target. You probably find it at
(09:27):
Walmart and the Walmart and the like through about mid summer.
And this is something people have been making a long
for a long time where they'll mix in some of
their favorite barbecue sauce into their mac and cheese.
Speaker 3 (09:41):
That actually sounds good, right.
Speaker 2 (09:44):
Well, you know what I used to do with like
Hamburger Helper. They have the four cheese lasagna one which
I'm a fan of. I mean those boxed things I
grew up on. So I used to add I used
to add cottage cheese to it and then it melts
and it adds a creaminess and a cheesiness, extra cheesiness
(10:04):
to it.
Speaker 4 (10:05):
It brightens it up a little bit.
Speaker 2 (10:07):
And I you know, even with the box stuff, you
can add things to kick them up a bit or
to create custom flavors. And I thought, I thought, this
is kind of an interesting idea, so I'll be curious
to try it out.
Speaker 3 (10:20):
That sounds actually, that sounds good.
Speaker 1 (10:22):
Oh real quickly, as a factoid, you were mentioning that
the word salary comes from salt, which actually used to
be money. That's how other Roman legions were paid. Do
you know where the word pepper derived from?
Speaker 4 (10:38):
No pepper.
Speaker 1 (10:41):
Tomorrow, from two to five, it is Neil with the
Fork Report. And since tomorrow, yes tomorrow, yes, National Garlic Day.
Speaker 3 (10:53):
You can bet what Neil's going to talk about tomorrow
Let's do it nails on from two to five tomorrow
afternoon with a Fork Report, and he's at Fork Reporter
is his social address. So this is something we talked
about for oh forever, and that is the concept of
fresh is always better, and in many cases it is
not case. In point, shrimp that you buy at the
(00:23):
store is always frozen. You do not get fresh shrimp.
And why is that? Because shrimp goes south in five
minutes and what you have are these shrimp fisher people.
It's processed right there on the boat and that is fresh.
Same thing with meat. So let's talk about fresh not
(00:44):
being better.
Speaker 2 (00:46):
Well, you, fresh obviously has its benefits, and I think
we assume that fresh is one thing and frozen is another.
The technology of frozen has gotten so good that really
you're ceiling in the nutrients and everything in that freshest moment,
and that tech is important not only to be able
(01:06):
to have really peak flavors during off seasons for one,
but two, we're finding that frozen is better for waste.
You have in two levels, so you've got at the
grocery store level or at the selling level there that
(01:28):
a lot of it goes to waste. Six times. More
of the fresh vegetables and the like get thrown away
or tossed or become waste because they go bad so quickly.
Yet you can have frozen corn, peas, carrots, green beans,
whatever it is, and they can last six months a year,
(01:50):
no problem, and we're less likely to waste them. So
it becomes a bank if you will, of storage as
long as you're turning them over that doesn't go to
waste in the store, at the retail level or at
home in the same way.
Speaker 1 (02:06):
Yeah. Case in Point Wowfork we did an event. It's
all frozen, all of it, and the meat is phenomenal
because of the technology and because actually it tastes as good.
I'm gonna be grilling on Sunday, for example, and I'm
going to go to Costco and I am going to
(02:27):
buy their prime beef, which I do, which costs more
money than you can imagine, and you.
Speaker 3 (02:32):
Buy it in bulk, and I will freeze.
Speaker 1 (02:35):
Half of it, yea, And when I defrost a month later,
two months later, it is every.
Speaker 3 (02:41):
Bit as good as it.
Speaker 1 (02:43):
Would better than it's sitting in the refrigerator for three days.
Speaker 2 (02:47):
And even though you have great refrigeration and freezers, they're
not as good as the ones that, like you said,
like a wild Fork uses, they are flash frozen. And
the tech you don't think of freezing as technology, but
the slower you freeze something, the larger the crystallization of
(03:12):
ice become. So if you freeze something slower, it makes
like these daggers of ice that tear the cell structure
of whatever you're freezing. That's what makes it a different
like it'll make it a little mushy, or you get
freezer burned because the air gets in there. So being
able to freeze quickly and cover every nook and cranny
(03:36):
simultaneously of whatever you're freezing will give you a perfect product.
And the thing with wild Fork you were saying, you
can also cook from frozen. And when you can cook
from frozen, then you don't have to thought out and
do all that.
Speaker 1 (03:51):
And the technology of flash freezing, first of all, it's
big technology. I mean, it takes machinery on a huge level.
And flash freezing doesn't the worker go up to the
flash freezer and expose himself, open his uh know, his
trench coat.
Speaker 4 (04:08):
And I don't know.
Speaker 2 (04:10):
If you've done that or not, but I'm pretty sure
that Vienna. Sausages come in water and aren't frozen.
Speaker 3 (04:15):
But uh oh it's fine. Had to go to a
had to go there.
Speaker 1 (04:19):
But the technology is if you ever go to one
of these places, I mean it's a it's the.
Speaker 3 (04:24):
Size of a warehouse.
Speaker 4 (04:26):
Oh no, I have and I've seen. You know.
Speaker 2 (04:28):
What's interesting is they're able if you can get something
frozen a lot of times they freeze, and things like
vodka because vodka won't freeze solid because of anything eighty
proof or higher with alcohol is going to uh it
will get to the frozen point but won't freeze. So
it envelops everything and freezes it all at once instead
(04:51):
of nooks.
Speaker 4 (04:51):
And crannies freezing at a slower rate. It's the tech.
Speaker 2 (04:55):
The freezing tech is actually okay, pretty amazing, all right.
Speaker 1 (04:59):
Mar Martha Stewart the ultimate host gift. Now, I'm a
huge fan of Martha Stewart. Is she involved with Snoop
in let's say an intimate way?
Speaker 3 (05:12):
I've heard many things about that.
Speaker 4 (05:15):
Have they done it? Is that? What?
Speaker 3 (05:17):
Yeah?
Speaker 4 (05:18):
I mean they're friends.
Speaker 3 (05:21):
Yeah, I just want to throw that out there and
start a rumor.
Speaker 1 (05:24):
Just I have no idea, but I just wanted to
start the rumor Martha Stewart.
Speaker 4 (05:27):
I love Martha Stewart.
Speaker 3 (05:28):
She went to prison for four years.
Speaker 1 (05:31):
And came out, and you talk about reinventing herself and
getting into prison was the best thing that happened to
her business wise.
Speaker 4 (05:39):
It worked out well for it.
Speaker 2 (05:40):
Well, when you're a smart person, they say, if if
you're a true hustler, it can all be taken away
from you and you could build it back. Because clearly so, Okay,
you know, as she's on her one hundred and fifty
I think one hundred and fifty acre plot of land
in Bedford, New York, so she has an actual farm.
(06:02):
The thing that thrilled me about this article in Food
and Wine was you think of her as the ultimate host, right,
and what would a host bring as a host gift
when she's going to someone else's house. In this case,
Martha Stewart says, hey, skip the bottle of wine and
bring eggs now. In her case, they are eggs from
(06:24):
her farm. Now, I've been gifted eggs from people before.
Brian Suits gifted me eggs before, our own Jean Sharp
has before, and it I think it's a magnificent gift.
Speaker 3 (06:37):
Yeah, that is I was.
Speaker 1 (06:38):
You know, I tell you what, I was gifted eggs
years ago by a bunch of kids on Halloween.
Speaker 4 (06:45):
Oh yeah, that was different. Were they throwing them at you?
Speaker 3 (06:48):
They were throwing them at the house. Yes, yeah.
Speaker 4 (06:50):
They weren't giving you the toilet paper either. I know. Now,
do you think.
Speaker 2 (06:55):
Any parent would let their kid throw toilet paper at
eggs with the expensive both of them?
Speaker 3 (07:00):
Probably not.
Speaker 4 (07:01):
But you know that's Rolex at the house.
Speaker 3 (07:04):
You know, it's kind of weird.
Speaker 1 (07:06):
You know. It reminds me in Japan, for example, when
canalopes were in that were a fortune, people would present
them as gifts in gift boxes.
Speaker 2 (07:18):
Oh sure, Well, you know what back in the day
when it was much more difficult to get certain herbs
and spices and you know, the spice trails and all
of that, where they were, you know, it was money.
I mean that the term salary that we say salary
comes from salt because salt was used as payment. So
(07:38):
I just like the fact that she's thinking differently and
she says, you know, you put little bows on them,
or there's ways that you can.
Speaker 4 (07:48):
You know, jam up or what have you.
Speaker 2 (07:50):
But I think that that's a sweet notion to bring food.
I once heard a man at church many years ago.
They were, you know, after church, they were people were
gathered around outside talking and having fellowship and all that stuff.
And and someone says, hey, lets let's get together for
a drink or something. And the guy goes, no, no, no, no, no,
(08:12):
let's get together for a meal. I don't trust somebody
that wants to give me a drink. I trust somebody
and wants to feed me. And I liked that concept
of wanting to break bread or here's something you nourish
your body. And I thought that was a pretty neat idea.
So I think it's a it's a neat way of
bringing a gift to somebody, a house gift that's not
wine or alcohol.
Speaker 4 (08:33):
It's it's food. It's nutrients.
Speaker 1 (08:38):
Mac and Cheese, Kraft Mac and Cheese is iconic.
Speaker 3 (08:44):
You can't talk.
Speaker 1 (08:44):
About America and American food without mentioning Kraft Mac and Cheese.
Speaker 3 (08:49):
Blue Box, Yeah, it's new flavor.
Speaker 1 (08:52):
I mean, come on, blueberry, Uh, you know everything Bagel,
Mac and Cheese.
Speaker 4 (08:58):
No, but you know, they do have a ring unch.
Speaker 2 (09:00):
I think they have a couple and they have like
a halapen you you can get in the little.
Speaker 4 (09:04):
Packets, individual size.
Speaker 2 (09:06):
But this is one The interesting thing on this one,
Bill is that this is a fan flavor that people
have been concocting for a long time. And this one
is called Craft's Smoky Barbecue Flavored Mac and Cheese. And
this will go through it's it's a you know, limited time.
I've seen it at Target. You probably find it at
(09:27):
Walmart and the Walmart and the like through about mid summer.
And this is something people have been making a long
for a long time where they'll mix in some of
their favorite barbecue sauce into their mac and cheese.
Speaker 3 (09:41):
That actually sounds good, right.
Speaker 2 (09:44):
Well, you know what I used to do with like
Hamburger Helper. They have the four cheese lasagna one which
I'm a fan of. I mean those boxed things I
grew up on. So I used to add I used
to add cottage cheese to it and then it melts
and it adds a creaminess and a cheesiness, extra cheesiness
(10:04):
to it.
Speaker 4 (10:05):
It brightens it up a little bit.
Speaker 2 (10:07):
And I you know, even with the box stuff, you
can add things to kick them up a bit or
to create custom flavors. And I thought, I thought, this
is kind of an interesting idea, so I'll be curious
to try it out.
Speaker 3 (10:20):
That sounds actually, that sounds good.
Speaker 1 (10:22):
Oh real quickly, as a factoid, you were mentioning that
the word salary comes from salt, which actually used to
be money. That's how other Roman legions were paid. Do
you know where the word pepper derived from?
Speaker 4 (10:38):
No pepper.
Speaker 1 (10:41):
Tomorrow, from two to five, it is Neil with the
Fork Report. And since tomorrow, yes tomorrow, yes, National Garlic Day.
Speaker 3 (10:53):
You can bet what Neil's going to talk about tomorrow
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