May 16, 2025 • 10 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk Pop-Tarts ice cream sandwiches, Costco's frozen cookie dough bulk order, and pills designed to make your farts smell like chocolate.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Neil puts up these topics that we talk about, and
he has one and we instantly go to anything having
to do with Costco. And yesterday I was at Costco.
Now keep in mind, I am in a boot because
I just had surgery last Thursday and I can barely walk.
Speaker 2 (00:22):
There.
Speaker 1 (00:22):
I was at Costco yesterday and it's on my Instagram
page at Bill Handle Show, and I will show you
or you will see I bought my regular stuff at Costco.
Speaker 3 (00:37):
Saddest thing I've ever seen is that.
Speaker 1 (00:39):
Yes, so go to at Bill Handle show on Instagram.
Now what's going on at Costco? Because I didn't see this.
Speaker 4 (00:50):
You know, this is great because we're coming in to
the warmer season and maybe you're having people over to
the house. We've got Memorial Day weekend and all of
these things. I thought this was a really great deal.
In the freezer section of Costco, you go there, there
is these boxes of dough raw cookie dough cookies ready
(01:15):
to bake, one hundred and twenty chocolate chip cookies, ready
to go in your oven and bake for like twenty
five bucks.
Speaker 3 (01:25):
One hundred and twenty cookies.
Speaker 4 (01:27):
So they come in this box and they're the little
pucks and there you can take them off, put them
onto a cookie sheet and bake them off as you need.
Speaker 3 (01:37):
But think of that, that's you're paying less.
Speaker 4 (01:39):
Well, you're maybe fifty cents of cookies something like that
for these nice size chocolate chip cookies that'll be fresh
baked in in your oven.
Speaker 1 (01:48):
Four guests, and it's only chocolate Swindy and it's only
chocolate chip cookies.
Speaker 2 (01:54):
Correct.
Speaker 4 (01:55):
Well, that's the only ones that I've seen. That is
the only ones that I've seen. And they come on
a little sheet of parchment, but they I just thought
this was a great deal for entertaining, you know, making
that many cookies.
Speaker 1 (02:10):
Why am I thinking that fifty cents of cookie is
not that great a bargain if you are cooking them
at home, even with buying frozen dough seems pretty expensive
to me?
Speaker 3 (02:24):
Are you kidding? For it to be prepared like that?
Speaker 4 (02:27):
Come on, now, one hundred and twenty cookies or what
I call one cookie, I would just ash them together
and make it.
Speaker 2 (02:36):
And how you're just really curious? How big are they?
Speaker 3 (02:40):
You know, they're pretty sizable.
Speaker 4 (02:41):
So I'm looking at the sheet now, these are these
are be sizeable cookies they're.
Speaker 2 (02:47):
All right, Well, you know, I'm not a huge I'm
not a cookies. Yeah, I'm not a big, big fan
of chocolate chip cookies. Anyway, I'm with a few people.
Speaker 3 (02:53):
You're not crazy chocolate.
Speaker 2 (02:55):
I don't.
Speaker 1 (02:56):
Okay, now here is something and I didn't understand it.
Speaker 2 (03:00):
And here it's I'm just gonna read.
Speaker 1 (03:03):
It verbatim that Neil put up till there's a pill
designed to make your fart smell like chocolate. You want
to explain that to me, because I don't know quite
where you're going with that.
Speaker 4 (03:15):
So, well, this is I didn't design it, but there
is this pill apparently that was created and it's designed
to mask the smell of your flatulence.
Speaker 3 (03:31):
And he.
Speaker 4 (03:34):
Built this algorithm or whatever, and he tried to figure
out how you.
Speaker 3 (03:40):
Could make your flatulence smell like chocolate.
Speaker 4 (03:46):
So the folks at food Beast got their hands on
some of these and they tried them, and the conclusion
is they don't work. One person that tried them for
a couple of weeks, they'll lead that build up in
your system said that they started they stopped having gas altogether,
(04:06):
which may not be a bad thing, but I mean
it's natural. But you're supposed to take two to six
capsules per day with food. And another person said, hey,
they just don't work at all.
Speaker 3 (04:18):
Huh.
Speaker 4 (04:19):
But I think one of the you know, necessity is
the mother of invention.
Speaker 1 (04:25):
So one of the reasons I'm not a lot in
the studio is because, you know, I eat in the morning,
and let's say I've had gastro intestinal issues.
Speaker 2 (04:38):
And when I do that, you.
Speaker 1 (04:40):
Notice everybody else you all have placards that you hold
up with both hands nine point three, nine point eight.
It's very impressive. Occasionally I'll get it. Occasionally i'll get
a ten point zero.
Speaker 4 (04:58):
You and I were flying together and oh god, yeah,
a situation when we landed and the whole plane I
heard people.
Speaker 3 (05:09):
People cussing in like six different languages.
Speaker 2 (05:12):
That's actually true, by the way.
Speaker 1 (05:14):
That is a true story, even to the point where I,
you know, I was actually fairly conscientious about it. I
actually went into the restroom, but when I opened the door,
you could actually see the green the gas coming out.
It was.
Speaker 2 (05:34):
That is more true than.
Speaker 3 (05:37):
Drop. It was rough. I've had more than one occasion
like that with you.
Speaker 1 (05:42):
Yeah, it's great stories, Neil and I. Okay, now, barbecue sauce.
One of the things that I have become a big
fan of is grilling. And because O'Neil, I went out
and got a.
Speaker 2 (05:56):
Big Green egg, which he introduced me to.
Speaker 1 (05:58):
And going to Neil's for a grilling experience is really something.
He's got an outdoor kitchen that's insane. One of the
things that we have done is a barbecue and barbecue sauce.
I do not make my own barbecue sauce. There are
too many excellent barbecue sauces out there, so let's go
(06:18):
through the list.
Speaker 2 (06:19):
What are your favorites? So what to look for in
a barbecue sauce.
Speaker 4 (06:23):
So I love this because you know, everybody's gonna have
their own taste. But these allrecipes dot com is a
great website. And they went around and talked to actual
pitmasters and these grillers who do make their own sauces,
and said, but which where what do you go to
for when you're not making your own sauce, when you're
(06:44):
going to get something over the counter off the shelf.
And there was two that stood out, and there're two
that I have here in the house all the time.
So the two best store bought barbecue sauces is Sweet
Baby Rays award winning barbecue sauce is an excellent barbecue
sauce to have in the house at all times.
Speaker 3 (07:06):
And these are not expensive for anything, and.
Speaker 4 (07:09):
Stubs sticky sweet barbecue sauce the original too great. Now,
we also like you know, Bull's Eye and all that
here at the house as well. But these are two
that pitmasters love and will tell you right off the
bat that they will use. So if I'm just doing
(07:30):
even a simple barbecued chicken, keep in mind that barbecue
sauce does have sugar in it, so you don't want
to add it at the beginning. You want to add
it near the end of the cook and so you
can get caramelized a little bit and all of that,
but doesn't burn.
Speaker 3 (07:45):
You don't want it to burn.
Speaker 2 (07:46):
Hey, I've seen barbecues, so we all have seen.
Speaker 1 (07:49):
Bottles of barbecue sauce range anywhere from three dollars dollars
a bottle to sixteen dollars a bottle. Are the real
expensive ones worth it? And are the little the less
expensive ones that much of a bargain that those are
really worth it?
Speaker 4 (08:08):
Well, some of these are, you know, like two dollars
and fifty cents for an eighteen ounce bottle. That's not
bad at all. That's inexpensive. So you know, it depends
what your your tastes are. You're obviously I say get
what you want, you know, get what you like. It
doesn't matter. I'm just saying that these have complexity. You've
(08:30):
got that brown sugar, you got apple cide, or vinegar,
some Worcestershire sauce. These are things that you want in
there to build flavor and layer flavored. But your tastes
may be different than mine, or maybe you want them
on ribs versus chicken or what have you.
Speaker 3 (08:48):
But I think.
Speaker 4 (08:50):
You know, stubs I think is around four bucks for
eighteen ounces.
Speaker 3 (08:54):
That's not bad at all either.
Speaker 4 (08:56):
You know, you're not dumping it all at one time
on a piece of chicken.
Speaker 1 (09:02):
Sweet and tangy is my go to sweetness and at
the same time that little punch to it, a little
bit of heatness.
Speaker 4 (09:11):
Just I think I think you would love sweet baby
rays barbecue sauce.
Speaker 3 (09:17):
It's an excellent barbecue sauce.
Speaker 1 (09:19):
Okay, you know what I think I'm going to do
that you don't have a thing about ribs. I'm going
to do that, or I'm going to go to Costco
and pick up their ribs that are pre made like
their chickens, which are fantastic because you have a choice
either use your three thousand dollars grill or go to
Costco and pick up a chicken and some ribs.
Speaker 3 (09:40):
Laziness is an interesting trade of yours.
Speaker 2 (09:42):
Yes, it absolutely, you know to look.
Speaker 3 (09:44):
With the silver skin that way on the ribs.
Speaker 2 (09:46):
Oh, although I had just to let you know the
other a couple was it? Last week?
Speaker 1 (09:50):
I had Lindsay's folks over and I made a BEEFI
a ribbi roast basically, yeah, roast.
Speaker 3 (10:02):
Did you do it on your big green egg?
Speaker 1 (10:04):
H No, I actually did it in the oven because
I can't walk very well, so I wasn't gonna go
back and forth to the backyard.
Speaker 2 (10:11):
But it was spectacular. Basically it was a prime rib and.
Speaker 1 (10:15):
It was oh it literally it was like butter because
actually it was butter and they didn't know.
Speaker 3 (10:22):
That it was butter with bones in it.
Speaker 1 (10:25):
Yeah, pretty much, Okay, We're done. Neil tomorrow two to
five o'clock with the Fork Report
Neil puts up these topics that we talk about, and
he has one and we instantly go to anything having
to do with Costco. And yesterday I was at Costco.
Now keep in mind, I am in a boot because
I just had surgery last Thursday and I can barely walk.
Speaker 2 (00:22):
There.
Speaker 1 (00:22):
I was at Costco yesterday and it's on my Instagram
page at Bill Handle Show, and I will show you
or you will see I bought my regular stuff at Costco.
Speaker 3 (00:37):
Saddest thing I've ever seen is that.
Speaker 1 (00:39):
Yes, so go to at Bill Handle show on Instagram.
Now what's going on at Costco? Because I didn't see this.
Speaker 4 (00:50):
You know, this is great because we're coming in to
the warmer season and maybe you're having people over to
the house. We've got Memorial Day weekend and all of
these things. I thought this was a really great deal.
In the freezer section of Costco, you go there, there
is these boxes of dough raw cookie dough cookies ready
(01:15):
to bake, one hundred and twenty chocolate chip cookies, ready
to go in your oven and bake for like twenty
five bucks.
Speaker 3 (01:25):
One hundred and twenty cookies.
Speaker 4 (01:27):
So they come in this box and they're the little
pucks and there you can take them off, put them
onto a cookie sheet and bake them off as you need.
Speaker 3 (01:37):
But think of that, that's you're paying less.
Speaker 4 (01:39):
Well, you're maybe fifty cents of cookies something like that
for these nice size chocolate chip cookies that'll be fresh
baked in in your oven.
Speaker 1 (01:48):
Four guests, and it's only chocolate Swindy and it's only
chocolate chip cookies.
Speaker 2 (01:54):
Correct.
Speaker 4 (01:55):
Well, that's the only ones that I've seen. That is
the only ones that I've seen. And they come on
a little sheet of parchment, but they I just thought
this was a great deal for entertaining, you know, making
that many cookies.
Speaker 1 (02:10):
Why am I thinking that fifty cents of cookie is
not that great a bargain if you are cooking them
at home, even with buying frozen dough seems pretty expensive
to me?
Speaker 3 (02:24):
Are you kidding? For it to be prepared like that?
Speaker 4 (02:27):
Come on, now, one hundred and twenty cookies or what
I call one cookie, I would just ash them together
and make it.
Speaker 2 (02:36):
And how you're just really curious? How big are they?
Speaker 3 (02:40):
You know, they're pretty sizable.
Speaker 4 (02:41):
So I'm looking at the sheet now, these are these
are be sizeable cookies they're.
Speaker 2 (02:47):
All right, Well, you know, I'm not a huge I'm
not a cookies. Yeah, I'm not a big, big fan
of chocolate chip cookies. Anyway, I'm with a few people.
Speaker 3 (02:53):
You're not crazy chocolate.
Speaker 2 (02:55):
I don't.
Speaker 1 (02:56):
Okay, now here is something and I didn't understand it.
Speaker 2 (03:00):
And here it's I'm just gonna read.
Speaker 1 (03:03):
It verbatim that Neil put up till there's a pill
designed to make your fart smell like chocolate. You want
to explain that to me, because I don't know quite
where you're going with that.
Speaker 4 (03:15):
So, well, this is I didn't design it, but there
is this pill apparently that was created and it's designed
to mask the smell of your flatulence.
Speaker 3 (03:31):
And he.
Speaker 4 (03:34):
Built this algorithm or whatever, and he tried to figure
out how you.
Speaker 3 (03:40):
Could make your flatulence smell like chocolate.
Speaker 4 (03:46):
So the folks at food Beast got their hands on
some of these and they tried them, and the conclusion
is they don't work. One person that tried them for
a couple of weeks, they'll lead that build up in
your system said that they started they stopped having gas altogether,
(04:06):
which may not be a bad thing, but I mean
it's natural. But you're supposed to take two to six
capsules per day with food. And another person said, hey,
they just don't work at all.
Speaker 3 (04:18):
Huh.
Speaker 4 (04:19):
But I think one of the you know, necessity is
the mother of invention.
Speaker 1 (04:25):
So one of the reasons I'm not a lot in
the studio is because, you know, I eat in the morning,
and let's say I've had gastro intestinal issues.
Speaker 2 (04:38):
And when I do that, you.
Speaker 1 (04:40):
Notice everybody else you all have placards that you hold
up with both hands nine point three, nine point eight.
It's very impressive. Occasionally I'll get it. Occasionally i'll get
a ten point zero.
Speaker 4 (04:58):
You and I were flying together and oh god, yeah,
a situation when we landed and the whole plane I
heard people.
Speaker 3 (05:09):
People cussing in like six different languages.
Speaker 2 (05:12):
That's actually true, by the way.
Speaker 1 (05:14):
That is a true story, even to the point where I,
you know, I was actually fairly conscientious about it. I
actually went into the restroom, but when I opened the door,
you could actually see the green the gas coming out.
It was.
Speaker 2 (05:34):
That is more true than.
Speaker 3 (05:37):
Drop. It was rough. I've had more than one occasion
like that with you.
Speaker 1 (05:42):
Yeah, it's great stories, Neil and I. Okay, now, barbecue sauce.
One of the things that I have become a big
fan of is grilling. And because O'Neil, I went out
and got a.
Speaker 2 (05:56):
Big Green egg, which he introduced me to.
Speaker 1 (05:58):
And going to Neil's for a grilling experience is really something.
He's got an outdoor kitchen that's insane. One of the
things that we have done is a barbecue and barbecue sauce.
I do not make my own barbecue sauce. There are
too many excellent barbecue sauces out there, so let's go
(06:18):
through the list.
Speaker 2 (06:19):
What are your favorites? So what to look for in
a barbecue sauce.
Speaker 4 (06:23):
So I love this because you know, everybody's gonna have
their own taste. But these allrecipes dot com is a
great website. And they went around and talked to actual
pitmasters and these grillers who do make their own sauces,
and said, but which where what do you go to
for when you're not making your own sauce, when you're
(06:44):
going to get something over the counter off the shelf.
And there was two that stood out, and there're two
that I have here in the house all the time.
So the two best store bought barbecue sauces is Sweet
Baby Rays award winning barbecue sauce is an excellent barbecue
sauce to have in the house at all times.
Speaker 3 (07:06):
And these are not expensive for anything, and.
Speaker 4 (07:09):
Stubs sticky sweet barbecue sauce the original too great. Now,
we also like you know, Bull's Eye and all that
here at the house as well. But these are two
that pitmasters love and will tell you right off the
bat that they will use. So if I'm just doing
(07:30):
even a simple barbecued chicken, keep in mind that barbecue
sauce does have sugar in it, so you don't want
to add it at the beginning. You want to add
it near the end of the cook and so you
can get caramelized a little bit and all of that,
but doesn't burn.
Speaker 3 (07:45):
You don't want it to burn.
Speaker 2 (07:46):
Hey, I've seen barbecues, so we all have seen.
Speaker 1 (07:49):
Bottles of barbecue sauce range anywhere from three dollars dollars
a bottle to sixteen dollars a bottle. Are the real
expensive ones worth it? And are the little the less
expensive ones that much of a bargain that those are
really worth it?
Speaker 4 (08:08):
Well, some of these are, you know, like two dollars
and fifty cents for an eighteen ounce bottle. That's not
bad at all. That's inexpensive. So you know, it depends
what your your tastes are. You're obviously I say get
what you want, you know, get what you like. It
doesn't matter. I'm just saying that these have complexity. You've
(08:30):
got that brown sugar, you got apple cide, or vinegar,
some Worcestershire sauce. These are things that you want in
there to build flavor and layer flavored. But your tastes
may be different than mine, or maybe you want them
on ribs versus chicken or what have you.
Speaker 3 (08:48):
But I think.
Speaker 4 (08:50):
You know, stubs I think is around four bucks for
eighteen ounces.
Speaker 3 (08:54):
That's not bad at all either.
Speaker 4 (08:56):
You know, you're not dumping it all at one time
on a piece of chicken.
Speaker 1 (09:02):
Sweet and tangy is my go to sweetness and at
the same time that little punch to it, a little
bit of heatness.
Speaker 4 (09:11):
Just I think I think you would love sweet baby
rays barbecue sauce.
Speaker 3 (09:17):
It's an excellent barbecue sauce.
Speaker 1 (09:19):
Okay, you know what I think I'm going to do
that you don't have a thing about ribs. I'm going
to do that, or I'm going to go to Costco
and pick up their ribs that are pre made like
their chickens, which are fantastic because you have a choice
either use your three thousand dollars grill or go to
Costco and pick up a chicken and some ribs.
Speaker 3 (09:40):
Laziness is an interesting trade of yours.
Speaker 2 (09:42):
Yes, it absolutely, you know to look.
Speaker 3 (09:44):
With the silver skin that way on the ribs.
Speaker 2 (09:46):
Oh, although I had just to let you know the
other a couple was it? Last week?
Speaker 1 (09:50):
I had Lindsay's folks over and I made a BEEFI
a ribbi roast basically, yeah, roast.
Speaker 3 (10:02):
Did you do it on your big green egg?
Speaker 1 (10:04):
H No, I actually did it in the oven because
I can't walk very well, so I wasn't gonna go
back and forth to the backyard.
Speaker 2 (10:11):
But it was spectacular. Basically it was a prime rib and.
Speaker 1 (10:15):
It was oh it literally it was like butter because
actually it was butter and they didn't know.
Speaker 3 (10:22):
That it was butter with bones in it.
Speaker 1 (10:25):
Yeah, pretty much, Okay, We're done. Neil tomorrow two to
five o'clock with the Fork Report
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