July 11, 2025 • 14 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about • Sonic and Popeyes trying to steal McDonald's thunder • People love this Italian ingredient at Costco • Dr Pepper and Walmart Just Launched a New Item, and It's Not Soda.
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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. We do it every Friday.
Speaker 2 (00:03):
Neil, who tomorrow has his Fork Report, his show which
is all about food, and he's broadcasting tomorrow from the
Wild Fork in Santa Clarita.
Speaker 1 (00:14):
We have that right there.
Speaker 3 (00:15):
Okay, Magic Mountain Parkway.
Speaker 2 (00:18):
Okay, two to five, and that's when he's doing that.
And by the way, just I want to pitch my
show real quick, eight to eleven.
Speaker 1 (00:24):
I never do that. I always pitch your show, Neil
eight to eleven.
Speaker 2 (00:27):
Here on KFI marginal Legal Advice, where I tell you
you have absolutely no case. Now let's get right into
Foody Friday and some questions Sonic.
Speaker 1 (00:40):
And Popeyes.
Speaker 2 (00:43):
Basically trying to steal the thunder McDonald's. Now, there is
one Sonic where I used to live. We're talking about
Orange County, prior to where I live now. I live
for a year in a rental place until I bought
my house, and there was one Sonic, just one that
I ever have seen.
Speaker 1 (01:05):
And how do I describe Sonic food? Let me see
some of the words.
Speaker 2 (01:10):
Delicious, terrible, almost inaudible, tasteless. I'm not a fan of Sonic.
Now am I a fan of Popeyes? I am a
fan of Popeyes.
Speaker 3 (01:24):
Oh, you and I used to go down the street right.
Speaker 1 (01:26):
Dirty the dirty rice. Yeah. Their idea of dirty rice
is very different than ours.
Speaker 2 (01:32):
Our idea of dirty rice is you spill the rice
onto the floor and then you scoop it up with
a five second rule.
Speaker 1 (01:39):
But it is so good that so pardon.
Speaker 3 (01:43):
Much different than their dirty rice.
Speaker 1 (01:44):
Yes, yeah, much different.
Speaker 2 (01:46):
So let's talk about what's going on at Popeyes and Sonic.
Speaker 4 (01:52):
Well, if you remember some years back, there was Popeyes
came out with a chicken sandwich and everyone went, I
think there was a stabbing, a shooting, beheading, I don't.
Speaker 3 (02:04):
Know what it was.
Speaker 1 (02:05):
But because it was limit, because it.
Speaker 3 (02:06):
Was it was limited, they were hard to get and
all that.
Speaker 4 (02:09):
So the and those were the chicken sandwich wars and
chicken sandwiches we've talked about this are continued continuing to
be outperforming burgers, starting to outperform burgers now. So it's
a funny timing the way all this works. Sometime ago,
McDonald's said that people's most requested menu item that was
(02:33):
taken off the menu was their wraps, their chicken wraps,
and they said, we're going to bring them back, and
they finally did.
Speaker 3 (02:41):
Yesterday.
Speaker 4 (02:42):
They brought back their chicken wraps and people are loving it.
They got two flavors of these chicken raps and McDonald's
has been making a big deal about this because everybody
has asked them forever to bring them back. Right they
went away in twenty nineteen, I think, just before the pandemic,
(03:02):
and you know, at the end of last year, I
think they were saying they'll be back, they'll be back,
They'll be back.
Speaker 3 (03:08):
Now they are.
Speaker 4 (03:09):
The interesting thing is is there is a big war
going on when it comes to fast food. They're trying to,
you know, get every fast food dollar all these different places.
So then all of a sudden, Pop Byes is coming
out with a new menu item, and from yesterday on
(03:29):
through the thirteenth, you can try them free. So they
have their their their new wraps now. So they're adding
these chicken wraps to the menu and they're going, you know,
right after McDonald's. They're typically about three ninety nine, but
you can get them for free with a purchase.
Speaker 2 (03:51):
Free assuming you sign up and go to the website
and get inundated with the five or ten email blasts
a day.
Speaker 4 (03:58):
With any purchase of five dollars or more through Popeyes
app or site.
Speaker 3 (04:03):
Yes, it's always going to tie in to that cut.
Speaker 4 (04:05):
Customers will get a cut Popeye's wrap battle and get
it rap with a W instead of it aren't. And
and then on top of that, you've got Sonic launching
their fun on their Fun ninety nine menu one of
their Now they have chicken wraps.
Speaker 3 (04:26):
The thing is they're buck ninety nine each.
Speaker 1 (04:30):
So they have how but how big are they? The
size of your finger?
Speaker 3 (04:35):
Well, it's not always size, isn't that what you say?
Speaker 2 (04:39):
Oh god, yeah, the size of your finger. Let's go
back on that one.
Speaker 3 (04:43):
So uh yeah, but it just goes to show you
what what you know? What?
Speaker 4 (04:48):
How Sometimes it's like there'll be a World War two
movie that comes out and then all of a sudden,
there's like three or four yeah yeah, and it just
cut comes in clusters.
Speaker 2 (04:56):
It's kind of what's you always have someone at the
head of it, and then everybody follows.
Speaker 1 (05:00):
Granted, but let me ask you a questions.
Speaker 2 (05:02):
Since everybody comes in and they're all piling on new items,
I mean everyone to see what sticks uh and uh.
In some cases taking items that were wildly successful and
making them permanent on the MEDU. Why has McDonald's not
done that with their pork rib sandwich, which is still
(05:25):
a cult sandwich, the extruded pork, which I love.
Speaker 1 (05:29):
It comes out of a machine.
Speaker 2 (05:30):
Uh, and then the ribs are somehow created out of
collagen or something and uh it's it's gray, but it's
covered with barbeque.
Speaker 3 (05:39):
Reell me. You can actually go online and see. Now.
Speaker 2 (05:42):
I know, I know we talked about that, but the
question still I think is fairly legitimate. It is a
wildly popular item. I'm not a bait. I'm not a
fan of McDonald's at all. I go to McDonald's when
that pork sandwich is available.
Speaker 1 (05:58):
Why are not they not made that a permanent item.
Speaker 4 (06:01):
Well, they've got to have some reasoning for it, whether
it's the cost in the head that they're or what
it takes to make it. And they put it together
for limited time because that makes people excited about it,
and maybe if it's on there for longer, it dips,
you know, whatever it is. Things like this rap specifically,
(06:23):
I think had to do with the pandemic.
Speaker 2 (06:28):
If you remember, well you get you get a free
virus with every rap home.
Speaker 4 (06:32):
But if you remember they stopped doing like salad stings.
Speaker 1 (06:35):
Yeah, I remember.
Speaker 3 (06:37):
Here's the thing Bill.
Speaker 4 (06:38):
To make things, uh work as a as an item
like this, they have to be able to use some
of the ingredients for different things as well. So in
this case, McDonald's brought back the chicken fingers again and
that ended up making it worthy.
Speaker 1 (06:54):
Costco news.
Speaker 2 (06:58):
Yesterday, strangely, I went to Costco and that is my
twice this week.
Speaker 1 (07:06):
Trip to Costco. I did that I usually do.
Speaker 2 (07:09):
Yeah, no, no, I go by myself because it's therapy
to me. I mean I used to have a therapist
and she fired me, as you know, and so now
therapy is at Costco.
Speaker 4 (07:19):
What's your since it's in honor of ask me anything
Friday with Bill Handle, Uh, what is your average spend
when you go into a Costco?
Speaker 3 (07:30):
Would you say?
Speaker 1 (07:32):
A couple hundred bucks?
Speaker 2 (07:34):
Wow? You know a couple of hundred When I shot
dogs yesterday, I had to get a prescription and I
didn't want to wait, so I just walked in the
door and I just walk around, you know, get samples,
and I'd like to look at people and I'll point
out to something, you know that's not very good, and
I'll do running commentary about you know, I'll go to
the freezer ale and they'll look at, for example, their
(07:57):
chicken melts, which are not very good, and I know
you don't want that.
Speaker 1 (08:01):
And then if they're next to the chicken bakes, I go, oh,
you want that? Those are terrific. So it's commentary, you know,
it's it's play by play.
Speaker 3 (08:09):
Gotcha Okay, chicken bakes in your freezer right now?
Speaker 1 (08:14):
Wow, a whole box of them.
Speaker 2 (08:17):
Matter of fact, if I went, you know what I
should do is go to my freezer and show you
bring out the box of chicken bakes.
Speaker 1 (08:23):
But I won't do that. Take my word for it.
Speaker 4 (08:25):
Chicken bake, I will, sir. So this is something that
I love that Costco does. You know, really they really
work on being as good or better than their competitor,
and that means whoever's leading the pack, whatever the name
brand is, they want to battle. That's what they want
(08:45):
when they do their Kirkland. So people are freaking out
about this Italian ingredient at Costco.
Speaker 3 (08:52):
They're saying it's fantastic and.
Speaker 4 (08:54):
That some people are saying, I'm not even making it
at home anymore because it's it's better or almost as
good as fresh and that is is Greece. Oh the pesto,
it's there, it's their pesto, and it's it actually is
(09:15):
very very good. It's tasty, it's not bitter. You know
a lot of it's hit or miss if you go
for jarred past.
Speaker 1 (09:24):
Yeah, but it's been there. It's been there for years.
Speaker 2 (09:26):
And the pesto is right next to the artichoke dip,
which is right next to the various other I know
these stores. I mean, I can tell you exactly if
you want to guide a tour of my Costco, that's
not a problem, but that that jar of pesto has
been up there. It's been up there for years.
Speaker 3 (09:45):
Here's the thing and you'll know that.
Speaker 4 (09:47):
Notice this happens from time to time, is things will
come into vogueing again that have been around forever at Costco.
But people are maybe it's the season, you know, the summer.
Maybe people are tossing it, you know, their pasta in it.
Whatever it is it is. There has been a surgeence
again of people getting it and explaining why they love
(10:11):
it so much. And one of the reasons is that
it is authentic. It's a twenty two ounce jar priced
at about almost twelve bucks eleven.
Speaker 1 (10:20):
Yeah, it's a big jar. Matter of fact, I have
one in my pantry. Strange.
Speaker 3 (10:25):
Twenty two ounces is pretty it's a lot.
Speaker 2 (10:27):
The problem is it's a lot of pesto and you're
not going to use pesto every day. And there are
certain things that you buy at Costco that you know,
if you're a small family.
Speaker 1 (10:40):
There's two of us for example, here you know, I
don't know. I'm having my daughter.
Speaker 2 (10:48):
Come over tomorrow for spend the weekend with me, and
I'm getting this is where I spend real money, unfortunately,
and that is their prime beef steak, their prime.
Speaker 1 (11:01):
I have some ribbis that I bought and it is.
Speaker 3 (11:03):
So it's Pamela coming over to cook.
Speaker 1 (11:05):
Yeah yeah, yeah, well I'm cooking.
Speaker 2 (11:07):
I'm the one that does the grilling based on what
the recommendations you made to me in terms of the
thermometer that you told me to get, which I use
and it's magic and the steaks are just incredible.
Speaker 4 (11:22):
Yeah, so you can it really, once you hit your
stride and break the simple codes of making a steak,
you can. You can pull them out consistently.
Speaker 1 (11:33):
You know.
Speaker 4 (11:33):
Actually, pesto would go good with that the basil blend
that they have there.
Speaker 2 (11:38):
Oh, you rub it on top, you rub it on
top of the steak before you before you cook it.
Speaker 4 (11:43):
No, I would do it right at the end there,
or put it on a small bed of it, or
you can put some pasta, make some pasta with it
and put the slice the steak and put it on
top of that pasta. It be fantastic. But you know,
because these ingredients are asked, you know, authentic Italian ingredients.
(12:04):
It makes for a wonderful pesto. Plus. One of the
things that you keep in mind when it comes to
this is that it's not shelf stable. You got to
keep it in the fridge, which reminds you that it
doesn't have a ton of preservatives in it. And it's
the real deal. So if you want something in a pinch,
it works out very nicely. Better better than just the
(12:27):
convenience of having a jarred pop.
Speaker 1 (12:30):
Yeah.
Speaker 2 (12:30):
The other thing about Costco, and this is one of
the negatives about Costco, is they have a point of
critical mass where if a product doesn't sell enough, they're
out the door.
Speaker 1 (12:45):
Even though the product is.
Speaker 2 (12:46):
Doing great and there's plenty of customers, they simply want
sale items that are.
Speaker 1 (12:53):
Through the roof and a lot of good items. There
was a.
Speaker 2 (12:59):
Pasta sauce in a bag that I absolutely loved and
would buy regularly, and years ago it was gone.
Speaker 3 (13:08):
Yeah, there's areas like that. You know.
Speaker 4 (13:10):
I haven't been San Francisco in a while, but San Francisco,
New York. There's areas with restaurants that you have to
be an exceptional restaurant to even be in that area
or you won't last very long even if you're good,
you know, because they're the competition is so intense. Lastly,
(13:30):
Doctor Pepper and Walmart just launched this new item but
it's not soda, and these look delicious. Actually there if
you liked soda. Walmart put together this new line of
bakery items and they are flavored like soft drinks Doctor Pepper,
Orange Crush, seven up. They even have a Hawaiian punch
one and they're like a little muffins. And I think
(13:56):
the creativity here is kind of fun.
Speaker 1 (13:58):
Have you tried one?
Speaker 3 (14:00):
I have not, but I will give you a quick tip.
Speaker 1 (14:03):
You don't buy it.
Speaker 3 (14:04):
No, you can get.
Speaker 4 (14:05):
A boxed cake, a cake, you know, powdered box cake,
and you can skip the oil and the egg and
just put in a twelve ounce can of soda and
blend it together and cook it like it says on
the box. And you can make a yellow cake with
(14:27):
orange crush that comes out fantastic. You can use beer
with a spice cake, you know, something like guinness and
a spice cake and it comes out right.
Speaker 3 (14:38):
All these and you.
Speaker 4 (14:40):
Skip the oil and you skip the egg, and you
just pour in a twelve ounce can of soda, and
you can make these flavors at home.
Speaker 1 (14:46):
Oh, that actually sounds very good.
Speaker 3 (14:49):
It is really good, and it's super moist
It's Foody Friday. We do it every Friday.
Speaker 2 (00:03):
Neil, who tomorrow has his Fork Report, his show which
is all about food, and he's broadcasting tomorrow from the
Wild Fork in Santa Clarita.
Speaker 1 (00:14):
We have that right there.
Speaker 3 (00:15):
Okay, Magic Mountain Parkway.
Speaker 2 (00:18):
Okay, two to five, and that's when he's doing that.
And by the way, just I want to pitch my
show real quick, eight to eleven.
Speaker 1 (00:24):
I never do that. I always pitch your show, Neil
eight to eleven.
Speaker 2 (00:27):
Here on KFI marginal Legal Advice, where I tell you
you have absolutely no case. Now let's get right into
Foody Friday and some questions Sonic.
Speaker 1 (00:40):
And Popeyes.
Speaker 2 (00:43):
Basically trying to steal the thunder McDonald's. Now, there is
one Sonic where I used to live. We're talking about
Orange County, prior to where I live now. I live
for a year in a rental place until I bought
my house, and there was one Sonic, just one that
I ever have seen.
Speaker 1 (01:05):
And how do I describe Sonic food? Let me see
some of the words.
Speaker 2 (01:10):
Delicious, terrible, almost inaudible, tasteless. I'm not a fan of Sonic.
Now am I a fan of Popeyes? I am a
fan of Popeyes.
Speaker 3 (01:24):
Oh, you and I used to go down the street right.
Speaker 1 (01:26):
Dirty the dirty rice. Yeah. Their idea of dirty rice
is very different than ours.
Speaker 2 (01:32):
Our idea of dirty rice is you spill the rice
onto the floor and then you scoop it up with
a five second rule.
Speaker 1 (01:39):
But it is so good that so pardon.
Speaker 3 (01:43):
Much different than their dirty rice.
Speaker 1 (01:44):
Yes, yeah, much different.
Speaker 2 (01:46):
So let's talk about what's going on at Popeyes and Sonic.
Speaker 4 (01:52):
Well, if you remember some years back, there was Popeyes
came out with a chicken sandwich and everyone went, I
think there was a stabbing, a shooting, beheading, I don't.
Speaker 3 (02:04):
Know what it was.
Speaker 1 (02:05):
But because it was limit, because it.
Speaker 3 (02:06):
Was it was limited, they were hard to get and
all that.
Speaker 4 (02:09):
So the and those were the chicken sandwich wars and
chicken sandwiches we've talked about this are continued continuing to
be outperforming burgers, starting to outperform burgers now. So it's
a funny timing the way all this works. Sometime ago,
McDonald's said that people's most requested menu item that was
(02:33):
taken off the menu was their wraps, their chicken wraps,
and they said, we're going to bring them back, and
they finally did.
Speaker 3 (02:41):
Yesterday.
Speaker 4 (02:42):
They brought back their chicken wraps and people are loving it.
They got two flavors of these chicken raps and McDonald's
has been making a big deal about this because everybody
has asked them forever to bring them back. Right they
went away in twenty nineteen, I think, just before the pandemic,
(03:02):
and you know, at the end of last year, I
think they were saying they'll be back, they'll be back,
They'll be back.
Speaker 3 (03:08):
Now they are.
Speaker 4 (03:09):
The interesting thing is is there is a big war
going on when it comes to fast food. They're trying to,
you know, get every fast food dollar all these different places.
So then all of a sudden, Pop Byes is coming
out with a new menu item, and from yesterday on
(03:29):
through the thirteenth, you can try them free. So they
have their their their new wraps now. So they're adding
these chicken wraps to the menu and they're going, you know,
right after McDonald's. They're typically about three ninety nine, but
you can get them for free with a purchase.
Speaker 2 (03:51):
Free assuming you sign up and go to the website
and get inundated with the five or ten email blasts
a day.
Speaker 4 (03:58):
With any purchase of five dollars or more through Popeyes
app or site.
Speaker 3 (04:03):
Yes, it's always going to tie in to that cut.
Speaker 4 (04:05):
Customers will get a cut Popeye's wrap battle and get
it rap with a W instead of it aren't. And
and then on top of that, you've got Sonic launching
their fun on their Fun ninety nine menu one of
their Now they have chicken wraps.
Speaker 3 (04:26):
The thing is they're buck ninety nine each.
Speaker 1 (04:30):
So they have how but how big are they? The
size of your finger?
Speaker 3 (04:35):
Well, it's not always size, isn't that what you say?
Speaker 2 (04:39):
Oh god, yeah, the size of your finger. Let's go
back on that one.
Speaker 3 (04:43):
So uh yeah, but it just goes to show you
what what you know? What?
Speaker 4 (04:48):
How Sometimes it's like there'll be a World War two
movie that comes out and then all of a sudden,
there's like three or four yeah yeah, and it just
cut comes in clusters.
Speaker 2 (04:56):
It's kind of what's you always have someone at the
head of it, and then everybody follows.
Speaker 1 (05:00):
Granted, but let me ask you a questions.
Speaker 2 (05:02):
Since everybody comes in and they're all piling on new items,
I mean everyone to see what sticks uh and uh.
In some cases taking items that were wildly successful and
making them permanent on the MEDU. Why has McDonald's not
done that with their pork rib sandwich, which is still
(05:25):
a cult sandwich, the extruded pork, which I love.
Speaker 1 (05:29):
It comes out of a machine.
Speaker 2 (05:30):
Uh, and then the ribs are somehow created out of
collagen or something and uh it's it's gray, but it's
covered with barbeque.
Speaker 3 (05:39):
Reell me. You can actually go online and see. Now.
Speaker 2 (05:42):
I know, I know we talked about that, but the
question still I think is fairly legitimate. It is a
wildly popular item. I'm not a bait. I'm not a
fan of McDonald's at all. I go to McDonald's when
that pork sandwich is available.
Speaker 1 (05:58):
Why are not they not made that a permanent item.
Speaker 4 (06:01):
Well, they've got to have some reasoning for it, whether
it's the cost in the head that they're or what
it takes to make it. And they put it together
for limited time because that makes people excited about it,
and maybe if it's on there for longer, it dips,
you know, whatever it is. Things like this rap specifically,
(06:23):
I think had to do with the pandemic.
Speaker 2 (06:28):
If you remember, well you get you get a free
virus with every rap home.
Speaker 4 (06:32):
But if you remember they stopped doing like salad stings.
Speaker 1 (06:35):
Yeah, I remember.
Speaker 3 (06:37):
Here's the thing Bill.
Speaker 4 (06:38):
To make things, uh work as a as an item
like this, they have to be able to use some
of the ingredients for different things as well. So in
this case, McDonald's brought back the chicken fingers again and
that ended up making it worthy.
Speaker 1 (06:54):
Costco news.
Speaker 2 (06:58):
Yesterday, strangely, I went to Costco and that is my
twice this week.
Speaker 1 (07:06):
Trip to Costco. I did that I usually do.
Speaker 2 (07:09):
Yeah, no, no, I go by myself because it's therapy
to me. I mean I used to have a therapist
and she fired me, as you know, and so now
therapy is at Costco.
Speaker 4 (07:19):
What's your since it's in honor of ask me anything
Friday with Bill Handle, Uh, what is your average spend
when you go into a Costco?
Speaker 3 (07:30):
Would you say?
Speaker 1 (07:32):
A couple hundred bucks?
Speaker 2 (07:34):
Wow? You know a couple of hundred When I shot
dogs yesterday, I had to get a prescription and I
didn't want to wait, so I just walked in the
door and I just walk around, you know, get samples,
and I'd like to look at people and I'll point
out to something, you know that's not very good, and
I'll do running commentary about you know, I'll go to
the freezer ale and they'll look at, for example, their
(07:57):
chicken melts, which are not very good, and I know
you don't want that.
Speaker 1 (08:01):
And then if they're next to the chicken bakes, I go, oh,
you want that? Those are terrific. So it's commentary, you know,
it's it's play by play.
Speaker 3 (08:09):
Gotcha Okay, chicken bakes in your freezer right now?
Speaker 1 (08:14):
Wow, a whole box of them.
Speaker 2 (08:17):
Matter of fact, if I went, you know what I
should do is go to my freezer and show you
bring out the box of chicken bakes.
Speaker 1 (08:23):
But I won't do that. Take my word for it.
Speaker 4 (08:25):
Chicken bake, I will, sir. So this is something that
I love that Costco does. You know, really they really
work on being as good or better than their competitor,
and that means whoever's leading the pack, whatever the name
brand is, they want to battle. That's what they want
(08:45):
when they do their Kirkland. So people are freaking out
about this Italian ingredient at Costco.
Speaker 3 (08:52):
They're saying it's fantastic and.
Speaker 4 (08:54):
That some people are saying, I'm not even making it
at home anymore because it's it's better or almost as
good as fresh and that is is Greece. Oh the pesto,
it's there, it's their pesto, and it's it actually is
(09:15):
very very good. It's tasty, it's not bitter. You know
a lot of it's hit or miss if you go
for jarred past.
Speaker 1 (09:24):
Yeah, but it's been there. It's been there for years.
Speaker 2 (09:26):
And the pesto is right next to the artichoke dip,
which is right next to the various other I know
these stores. I mean, I can tell you exactly if
you want to guide a tour of my Costco, that's
not a problem, but that that jar of pesto has
been up there. It's been up there for years.
Speaker 3 (09:45):
Here's the thing and you'll know that.
Speaker 4 (09:47):
Notice this happens from time to time, is things will
come into vogueing again that have been around forever at Costco.
But people are maybe it's the season, you know, the summer.
Maybe people are tossing it, you know, their pasta in it.
Whatever it is it is. There has been a surgeence
again of people getting it and explaining why they love
(10:11):
it so much. And one of the reasons is that
it is authentic. It's a twenty two ounce jar priced
at about almost twelve bucks eleven.
Speaker 1 (10:20):
Yeah, it's a big jar. Matter of fact, I have
one in my pantry. Strange.
Speaker 3 (10:25):
Twenty two ounces is pretty it's a lot.
Speaker 2 (10:27):
The problem is it's a lot of pesto and you're
not going to use pesto every day. And there are
certain things that you buy at Costco that you know,
if you're a small family.
Speaker 1 (10:40):
There's two of us for example, here you know, I
don't know. I'm having my daughter.
Speaker 2 (10:48):
Come over tomorrow for spend the weekend with me, and
I'm getting this is where I spend real money, unfortunately,
and that is their prime beef steak, their prime.
Speaker 1 (11:01):
I have some ribbis that I bought and it is.
Speaker 3 (11:03):
So it's Pamela coming over to cook.
Speaker 1 (11:05):
Yeah yeah, yeah, well I'm cooking.
Speaker 2 (11:07):
I'm the one that does the grilling based on what
the recommendations you made to me in terms of the
thermometer that you told me to get, which I use
and it's magic and the steaks are just incredible.
Speaker 4 (11:22):
Yeah, so you can it really, once you hit your
stride and break the simple codes of making a steak,
you can. You can pull them out consistently.
Speaker 1 (11:33):
You know.
Speaker 4 (11:33):
Actually, pesto would go good with that the basil blend
that they have there.
Speaker 2 (11:38):
Oh, you rub it on top, you rub it on
top of the steak before you before you cook it.
Speaker 4 (11:43):
No, I would do it right at the end there,
or put it on a small bed of it, or
you can put some pasta, make some pasta with it
and put the slice the steak and put it on
top of that pasta. It be fantastic. But you know,
because these ingredients are asked, you know, authentic Italian ingredients.
(12:04):
It makes for a wonderful pesto. Plus. One of the
things that you keep in mind when it comes to
this is that it's not shelf stable. You got to
keep it in the fridge, which reminds you that it
doesn't have a ton of preservatives in it. And it's
the real deal. So if you want something in a pinch,
it works out very nicely. Better better than just the
(12:27):
convenience of having a jarred pop.
Speaker 1 (12:30):
Yeah.
Speaker 2 (12:30):
The other thing about Costco, and this is one of
the negatives about Costco, is they have a point of
critical mass where if a product doesn't sell enough, they're
out the door.
Speaker 1 (12:45):
Even though the product is.
Speaker 2 (12:46):
Doing great and there's plenty of customers, they simply want
sale items that are.
Speaker 1 (12:53):
Through the roof and a lot of good items. There
was a.
Speaker 2 (12:59):
Pasta sauce in a bag that I absolutely loved and
would buy regularly, and years ago it was gone.
Speaker 3 (13:08):
Yeah, there's areas like that. You know.
Speaker 4 (13:10):
I haven't been San Francisco in a while, but San Francisco,
New York. There's areas with restaurants that you have to
be an exceptional restaurant to even be in that area
or you won't last very long even if you're good,
you know, because they're the competition is so intense. Lastly,
(13:30):
Doctor Pepper and Walmart just launched this new item but
it's not soda, and these look delicious. Actually there if
you liked soda. Walmart put together this new line of
bakery items and they are flavored like soft drinks Doctor Pepper,
Orange Crush, seven up. They even have a Hawaiian punch
one and they're like a little muffins. And I think
(13:56):
the creativity here is kind of fun.
Speaker 1 (13:58):
Have you tried one?
Speaker 3 (14:00):
I have not, but I will give you a quick tip.
Speaker 1 (14:03):
You don't buy it.
Speaker 3 (14:04):
No, you can get.
Speaker 4 (14:05):
A boxed cake, a cake, you know, powdered box cake,
and you can skip the oil and the egg and
just put in a twelve ounce can of soda and
blend it together and cook it like it says on
the box. And you can make a yellow cake with
(14:27):
orange crush that comes out fantastic. You can use beer
with a spice cake, you know, something like guinness and
a spice cake and it comes out right.
Speaker 3 (14:38):
All these and you.
Speaker 4 (14:40):
Skip the oil and you skip the egg, and you
just pour in a twelve ounce can of soda, and
you can make these flavors at home.
Speaker 1 (14:46):
Oh, that actually sounds very good.
Speaker 3 (14:49):
It is really good, and it's super moist
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