June 13, 2025 • 10 mins
T’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about the ingredient Microwave Omelet, Costco's “Scan and Go.”, and Disney Parks new food reservation features
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Foody Friday with Neil.
Speaker 2 (00:01):
Neil tomorrow two to five o'clock with the Fork Report
and Neil. Let's just talk food, okay, I mean sure, yeah,
it's just food. Oh here's one Okay, we have two
different ways to go.
Speaker 1 (00:15):
One Costco that's for me, one Disney that's for you.
So let's do this.
Speaker 2 (00:20):
I'm gonna be magnanimous. Let's talk about Disney and what's
going on.
Speaker 3 (00:28):
I wanted to do.
Speaker 4 (00:29):
A three part series on peanut butter and jelly sandwiches, yes,
or aversion to them, yes, which people freaked out about.
Speaker 1 (00:36):
By the way, what that I hate peanut butter and
jelly sandwiches?
Speaker 3 (00:39):
Yeah, just it's odd.
Speaker 2 (00:42):
No, it's hey, I have a piccadillo, you know I'll
take piccadillo and jelly sandwiches.
Speaker 1 (00:48):
Yeah. All right. So what's going on with Disney?
Speaker 4 (00:51):
So this is something Disney continues to do, is to
make the experience better and better, and in this case
has to do with food at the theme parks. So
there's a new tool in their app and it's on
their website and guests can basically better plan their meals,
find dining reservations during their trip. Now It used to
be that you could kind of see that day what
(01:12):
was going on, and if you wanted to make reservations
at the few locations that have reservations like Blue Bayou
or something like that, that you might see what it
had for just the day.
Speaker 3 (01:24):
But this new thing is you can check dining.
Speaker 4 (01:27):
Availability across multiple days and if there's reservations available for
some of the harder to get into places or the
sit down places, and you can yes.
Speaker 2 (01:39):
Sir Eepa, sorry, talk to me about that for a moment.
Sorry to interrupt you. Actually, I'm not sorry at all.
It used to be when I go to the park
with the Blue Bayou Pirates, the Caribbean right next to
it was the only sit down, reasonably destination kind of
restaurant fine dining.
Speaker 1 (01:58):
It was almost fine dining.
Speaker 2 (02:00):
Today, how many restaurants in the park are fine dining
and what kind of food?
Speaker 4 (02:05):
And we're on the prizes, Well, the finding fine dining
would be part of it. But there are sit down
places like Carnation and.
Speaker 1 (02:12):
Wait, that's not fine dining though.
Speaker 4 (02:13):
Carnation is more comfort but it is sit down really
when you get into that and jump in amy if
you like. But if when you get into that, you're
really looking at California Adventure, where they have many more
options of sit down Cathe Circle definitely a circle rather and.
Speaker 5 (02:33):
The Tratoria is a nice sit down. I wouldn't call
it fine dining, but it's a nice one. And then
also the Lamplight Lounge. It's fabulous food, but it's not
it's not the same level of fine dining as Carthae
Circle exactly.
Speaker 2 (02:50):
I mean Carthae Circle is an expensive restaurant basically, yes.
Speaker 5 (02:54):
Right, absolutely, okay, Yeah, and then there's Napa Rose over
at the Grand Californian.
Speaker 1 (02:59):
Oh you wilean all this stuff, don't you.
Speaker 5 (03:01):
Well, the food's fabulous at Disneyland, now, I mean it's
really and.
Speaker 2 (03:04):
And that's been I've been a lot of years since
I've been to Disneyland, as you know, and I'm I'm
a big fan.
Speaker 5 (03:09):
But we should go there, and we should do with
the dining thing, because like I said, it's not park food.
Speaker 2 (03:16):
You know what, I will be okay, tell you what,
I will be more than happy to do that.
Speaker 1 (03:22):
Amy, I'm gonna let you put this together.
Speaker 2 (03:25):
Of course, it has to be free for promotion, because
we can't actually pay for it.
Speaker 1 (03:31):
Yeah, and I need to pay for food.
Speaker 3 (03:34):
Okay, let me put it this way.
Speaker 2 (03:37):
There's a philosophy I have in life, and you know what,
and this is my radio slash Jewish philosophy. If you
cannot get it for your wholesale, you don't need it.
Speaker 1 (03:47):
It's that simple.
Speaker 3 (03:48):
And that's across the board.
Speaker 2 (03:50):
So how what would we do going there doing an
event for to report on the radio, Amy, and pay
for it?
Speaker 1 (03:58):
Explain that to me?
Speaker 3 (04:01):
Where is the logic there? I. They're kind to us, right, Amy,
They're very kind.
Speaker 4 (04:06):
But Amy and I both have season passes and we
have zero problem paying for you know stuff.
Speaker 1 (04:14):
I'm taking away your food. I'm taking away your radio
Jewish card.
Speaker 3 (04:18):
Here's the thing. When you go back to the days
of Walt he basically it was like anything else at
the time.
Speaker 4 (04:24):
Popcorn, hot dogs, yeah, sodas, and he just said, you know,
to keep them in the park and to have places.
But he also made sure there was the place out
front for you know, uh, picnicking and things like that.
But nowadays, you to put yourself on the map in
any location, you really have to have great food, and
(04:45):
Disneyland continues to do that still from simple things like
the Red Wagon with their corn dog, which is probably no,
I won't even say probably, which is the best corn
dog I've.
Speaker 1 (04:56):
Ever All right here, all right, so here's the bottom line. Okay, done,
all right, Now I'm going to go into level two. Amy.
Speaker 2 (05:04):
I am inviting us to go to Disney eat at
one of those fabulous food places. I just don't want
to pay one hundred and fifty dollars to get into
the parking lot to go eat.
Speaker 1 (05:15):
Oh does that make sense?
Speaker 5 (05:17):
That's too bad because you have to have.
Speaker 1 (05:18):
A ticket to get in, see damn it.
Speaker 5 (05:20):
Or you could eat in Downtown Disney and then you
don't have to go into the park. And they've got
good restaurants too.
Speaker 1 (05:24):
But that's not the same as in the park.
Speaker 5 (05:26):
You are correct, it's more magical in the park.
Speaker 2 (05:30):
No.
Speaker 1 (05:30):
By the way, I don't disagree. I'm a huge Disney fan. Don't.
Don't misunderstand. I make a lot of fun of the
price because it's expensive. But all right, let's just take
a break.
Speaker 4 (05:39):
All right, Uh, you'll wait, you buy Downtown Disney. I
mean they have, didn't typhong?
Speaker 1 (05:46):
They have all yeah?
Speaker 2 (05:47):
No, And I've been the o there's the one that
ting Typhong is also there's one in Century City, which
is I mean, it's a fabulous res.
Speaker 3 (05:55):
You and I've eaten it the one, Yeah.
Speaker 1 (05:56):
I know it's excellent. All right, Tomorrow I'll repeat two
to five. It's foody. Uh.
Speaker 2 (06:01):
The Footy Friday is now Fork Report tomorrow, and that
follows Rich tomorrow, which follows Handle on the late.
Speaker 4 (06:11):
There will be some some changes possibly tomorrow. I know
that Conway is going to be on just before me. Uh,
and then you'll come to me, and then you'll come
to Tiffany, and then you'll come to Michael Monks. Keep
in mind, tomorrow is going to be a very busy
news right, so to be a lot going on, and
as it stands right now, we will have regular programming,
(06:33):
but expect us to be able to pivot should the
powers that be say, hey, listen, we're.
Speaker 1 (06:39):
Going yeah, that makes sense.
Speaker 2 (06:41):
And I'm assuming obviously we're going to have that huge
demonstration that's going on around the country, the anti King March,
referencing to accusing Donald Trump for being the king, and
you're going to now I'm assuming you're also going to
cover the various fruit cards that are going to be
there and the little stan taco stands and the kind
(07:04):
of food you're going to be doing food views of those.
Speaker 1 (07:06):
Right, No, you're not all right, let's go back to
No shake your head.
Speaker 2 (07:13):
This should be TV, It really should all right. Two
ingredient microwave omelets. All right, now, let me guess one
of them is eggs.
Speaker 3 (07:22):
How'd you guess?
Speaker 1 (07:23):
I just had a wild ass guess.
Speaker 3 (07:26):
The second one is technically eggs too.
Speaker 1 (07:28):
Okay, tell me about that.
Speaker 3 (07:30):
Okay, I'll explain. And this is from chef Jose Andres.
Speaker 4 (07:35):
He obviously is no slouch as a human being or
as a chef, but what he does he was asked
recently about his go to dishes that are, you know,
basically stupid proof. So this would be great for you
if you want to omelet their handle. The second ingredient
is mayonnaise. A mayonnaise is an emulsion. It's oil, eggs,
(08:01):
it's and then acid usually lemon juice or vinegar or
something like that. So in this process you get some
added structure in that emulsion of the whipped egg yolk
and the oil and the lemon juice and all that.
And so the reason why it's white is because it's
taking these two things that don't want to mix together
(08:24):
and then encasing them in these tiny little bubbles. If
you've ever made mayonnaise fresh at home, it's a it's
a thing of beauty to do. But it's all about
the speed and consistency of whipping these things together. And
they make these little bubbles which would of the oil
and the egg and it's it just creates.
Speaker 1 (08:43):
So what does that mean? What does it do? I
mean what does it do? Does it make it puffier, lighter?
Speaker 4 (08:48):
Yes, all of the above, and makes them silkier. So
the oil adds a silkiness to them. The eggs in
their state inside the mayonnaise causes them to puff more
because this is made one minute bill in the microwave
is all it takes. And what you do is you
whisk two eggs with a tea spoon of mayo. You
(09:10):
just whisk them together and then you microwave them for
exactly one minute. And yes, you might get a little
hint of the smell of the mayo there. I've not
tried this, but everyone is saying this is.
Speaker 2 (09:25):
Oh, I'm going to I'm assuming it also works in
a traditional omelet pan where I'd like to mix up
a little bit of protein, you know, maybe a little sausage,
some onions.
Speaker 3 (09:35):
I could.
Speaker 4 (09:36):
But keep in mind that a microwave is doing something special.
It is extracting some It is basically a dehydration system.
Speaker 3 (09:44):
Is what a microwave is.
Speaker 4 (09:45):
It interacts with liquid and in this particular case that
with the extra oil and everything else, creates something special
onto itself and you don't have to worry about Okay,
I'm doing it.
Speaker 1 (09:56):
I'm doing it.
Speaker 2 (09:57):
Matter of fact, seriously, I am going to my kitchen
right after I lock out of this show, and I'm
going to I'm go rooting through my trash because we
had eggs that were recalled. Remember those eggs that you know,
we still have them. I threw them away and I
haven't thrown I actually haven't thrown the bag away yet.
So I'll go through them and I'll do Yeah, I
(10:19):
know I will. I'm actually going to do that. I
am going to do that.
Speaker 3 (10:23):
Why did you wait till you have a spot?
Speaker 4 (10:24):
You have to do and then go make the omelet
and be eating it when the spot is supposed to
be red very strong
It's Foody Friday with Neil.
Speaker 2 (00:01):
Neil tomorrow two to five o'clock with the Fork Report
and Neil. Let's just talk food, okay, I mean sure, yeah,
it's just food. Oh here's one Okay, we have two
different ways to go.
Speaker 1 (00:15):
One Costco that's for me, one Disney that's for you.
So let's do this.
Speaker 2 (00:20):
I'm gonna be magnanimous. Let's talk about Disney and what's
going on.
Speaker 3 (00:28):
I wanted to do.
Speaker 4 (00:29):
A three part series on peanut butter and jelly sandwiches, yes,
or aversion to them, yes, which people freaked out about.
Speaker 1 (00:36):
By the way, what that I hate peanut butter and
jelly sandwiches?
Speaker 3 (00:39):
Yeah, just it's odd.
Speaker 2 (00:42):
No, it's hey, I have a piccadillo, you know I'll
take piccadillo and jelly sandwiches.
Speaker 1 (00:48):
Yeah. All right. So what's going on with Disney?
Speaker 4 (00:51):
So this is something Disney continues to do, is to
make the experience better and better, and in this case
has to do with food at the theme parks. So
there's a new tool in their app and it's on
their website and guests can basically better plan their meals,
find dining reservations during their trip. Now It used to
be that you could kind of see that day what
(01:12):
was going on, and if you wanted to make reservations
at the few locations that have reservations like Blue Bayou
or something like that, that you might see what it
had for just the day.
Speaker 3 (01:24):
But this new thing is you can check dining.
Speaker 4 (01:27):
Availability across multiple days and if there's reservations available for
some of the harder to get into places or the
sit down places, and you can yes.
Speaker 2 (01:39):
Sir Eepa, sorry, talk to me about that for a moment.
Sorry to interrupt you. Actually, I'm not sorry at all.
It used to be when I go to the park
with the Blue Bayou Pirates, the Caribbean right next to
it was the only sit down, reasonably destination kind of
restaurant fine dining.
Speaker 1 (01:58):
It was almost fine dining.
Speaker 2 (02:00):
Today, how many restaurants in the park are fine dining
and what kind of food?
Speaker 4 (02:05):
And we're on the prizes, Well, the finding fine dining
would be part of it. But there are sit down
places like Carnation and.
Speaker 1 (02:12):
Wait, that's not fine dining though.
Speaker 4 (02:13):
Carnation is more comfort but it is sit down really
when you get into that and jump in amy if
you like. But if when you get into that, you're
really looking at California Adventure, where they have many more
options of sit down Cathe Circle definitely a circle rather and.
Speaker 5 (02:33):
The Tratoria is a nice sit down. I wouldn't call
it fine dining, but it's a nice one. And then
also the Lamplight Lounge. It's fabulous food, but it's not
it's not the same level of fine dining as Carthae
Circle exactly.
Speaker 2 (02:50):
I mean Carthae Circle is an expensive restaurant basically, yes.
Speaker 5 (02:54):
Right, absolutely, okay, Yeah, and then there's Napa Rose over
at the Grand Californian.
Speaker 1 (02:59):
Oh you wilean all this stuff, don't you.
Speaker 5 (03:01):
Well, the food's fabulous at Disneyland, now, I mean it's
really and.
Speaker 2 (03:04):
And that's been I've been a lot of years since
I've been to Disneyland, as you know, and I'm I'm
a big fan.
Speaker 5 (03:09):
But we should go there, and we should do with
the dining thing, because like I said, it's not park food.
Speaker 2 (03:16):
You know what, I will be okay, tell you what,
I will be more than happy to do that.
Speaker 1 (03:22):
Amy, I'm gonna let you put this together.
Speaker 2 (03:25):
Of course, it has to be free for promotion, because
we can't actually pay for it.
Speaker 1 (03:31):
Yeah, and I need to pay for food.
Speaker 3 (03:34):
Okay, let me put it this way.
Speaker 2 (03:37):
There's a philosophy I have in life, and you know what,
and this is my radio slash Jewish philosophy. If you
cannot get it for your wholesale, you don't need it.
Speaker 1 (03:47):
It's that simple.
Speaker 3 (03:48):
And that's across the board.
Speaker 2 (03:50):
So how what would we do going there doing an
event for to report on the radio, Amy, and pay
for it?
Speaker 1 (03:58):
Explain that to me?
Speaker 3 (04:01):
Where is the logic there? I. They're kind to us, right, Amy,
They're very kind.
Speaker 4 (04:06):
But Amy and I both have season passes and we
have zero problem paying for you know stuff.
Speaker 1 (04:14):
I'm taking away your food. I'm taking away your radio
Jewish card.
Speaker 3 (04:18):
Here's the thing. When you go back to the days
of Walt he basically it was like anything else at
the time.
Speaker 4 (04:24):
Popcorn, hot dogs, yeah, sodas, and he just said, you know,
to keep them in the park and to have places.
But he also made sure there was the place out
front for you know, uh, picnicking and things like that.
But nowadays, you to put yourself on the map in
any location, you really have to have great food, and
(04:45):
Disneyland continues to do that still from simple things like
the Red Wagon with their corn dog, which is probably no,
I won't even say probably, which is the best corn
dog I've.
Speaker 1 (04:56):
Ever All right here, all right, so here's the bottom line. Okay, done,
all right, Now I'm going to go into level two. Amy.
Speaker 2 (05:04):
I am inviting us to go to Disney eat at
one of those fabulous food places. I just don't want
to pay one hundred and fifty dollars to get into
the parking lot to go eat.
Speaker 1 (05:15):
Oh does that make sense?
Speaker 5 (05:17):
That's too bad because you have to have.
Speaker 1 (05:18):
A ticket to get in, see damn it.
Speaker 5 (05:20):
Or you could eat in Downtown Disney and then you
don't have to go into the park. And they've got
good restaurants too.
Speaker 1 (05:24):
But that's not the same as in the park.
Speaker 5 (05:26):
You are correct, it's more magical in the park.
Speaker 2 (05:30):
No.
Speaker 1 (05:30):
By the way, I don't disagree. I'm a huge Disney fan. Don't.
Don't misunderstand. I make a lot of fun of the
price because it's expensive. But all right, let's just take
a break.
Speaker 4 (05:39):
All right, Uh, you'll wait, you buy Downtown Disney. I
mean they have, didn't typhong?
Speaker 1 (05:46):
They have all yeah?
Speaker 2 (05:47):
No, And I've been the o there's the one that
ting Typhong is also there's one in Century City, which
is I mean, it's a fabulous res.
Speaker 3 (05:55):
You and I've eaten it the one, Yeah.
Speaker 1 (05:56):
I know it's excellent. All right, Tomorrow I'll repeat two
to five. It's foody. Uh.
Speaker 2 (06:01):
The Footy Friday is now Fork Report tomorrow, and that
follows Rich tomorrow, which follows Handle on the late.
Speaker 4 (06:11):
There will be some some changes possibly tomorrow. I know
that Conway is going to be on just before me. Uh,
and then you'll come to me, and then you'll come
to Tiffany, and then you'll come to Michael Monks. Keep
in mind, tomorrow is going to be a very busy
news right, so to be a lot going on, and
as it stands right now, we will have regular programming,
(06:33):
but expect us to be able to pivot should the
powers that be say, hey, listen, we're.
Speaker 1 (06:39):
Going yeah, that makes sense.
Speaker 2 (06:41):
And I'm assuming obviously we're going to have that huge
demonstration that's going on around the country, the anti King March,
referencing to accusing Donald Trump for being the king, and
you're going to now I'm assuming you're also going to
cover the various fruit cards that are going to be
there and the little stan taco stands and the kind
(07:04):
of food you're going to be doing food views of those.
Speaker 1 (07:06):
Right, No, you're not all right, let's go back to
No shake your head.
Speaker 2 (07:13):
This should be TV, It really should all right. Two
ingredient microwave omelets. All right, now, let me guess one
of them is eggs.
Speaker 3 (07:22):
How'd you guess?
Speaker 1 (07:23):
I just had a wild ass guess.
Speaker 3 (07:26):
The second one is technically eggs too.
Speaker 1 (07:28):
Okay, tell me about that.
Speaker 3 (07:30):
Okay, I'll explain. And this is from chef Jose Andres.
Speaker 4 (07:35):
He obviously is no slouch as a human being or
as a chef, but what he does he was asked
recently about his go to dishes that are, you know,
basically stupid proof. So this would be great for you
if you want to omelet their handle. The second ingredient
is mayonnaise. A mayonnaise is an emulsion. It's oil, eggs,
(08:01):
it's and then acid usually lemon juice or vinegar or
something like that. So in this process you get some
added structure in that emulsion of the whipped egg yolk
and the oil and the lemon juice and all that.
And so the reason why it's white is because it's
taking these two things that don't want to mix together
(08:24):
and then encasing them in these tiny little bubbles. If
you've ever made mayonnaise fresh at home, it's a it's
a thing of beauty to do. But it's all about
the speed and consistency of whipping these things together. And
they make these little bubbles which would of the oil
and the egg and it's it just creates.
Speaker 1 (08:43):
So what does that mean? What does it do? I
mean what does it do? Does it make it puffier, lighter?
Speaker 4 (08:48):
Yes, all of the above, and makes them silkier. So
the oil adds a silkiness to them. The eggs in
their state inside the mayonnaise causes them to puff more
because this is made one minute bill in the microwave
is all it takes. And what you do is you
whisk two eggs with a tea spoon of mayo. You
(09:10):
just whisk them together and then you microwave them for
exactly one minute. And yes, you might get a little
hint of the smell of the mayo there. I've not
tried this, but everyone is saying this is.
Speaker 2 (09:25):
Oh, I'm going to I'm assuming it also works in
a traditional omelet pan where I'd like to mix up
a little bit of protein, you know, maybe a little sausage,
some onions.
Speaker 3 (09:35):
I could.
Speaker 4 (09:36):
But keep in mind that a microwave is doing something special.
It is extracting some It is basically a dehydration system.
Speaker 3 (09:44):
Is what a microwave is.
Speaker 4 (09:45):
It interacts with liquid and in this particular case that
with the extra oil and everything else, creates something special
onto itself and you don't have to worry about Okay,
I'm doing it.
Speaker 1 (09:56):
I'm doing it.
Speaker 2 (09:57):
Matter of fact, seriously, I am going to my kitchen
right after I lock out of this show, and I'm
going to I'm go rooting through my trash because we
had eggs that were recalled. Remember those eggs that you know,
we still have them. I threw them away and I
haven't thrown I actually haven't thrown the bag away yet.
So I'll go through them and I'll do Yeah, I
(10:19):
know I will. I'm actually going to do that. I
am going to do that.
Speaker 3 (10:23):
Why did you wait till you have a spot?
Speaker 4 (10:24):
You have to do and then go make the omelet
and be eating it when the spot is supposed to
be red very strong
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