September 5, 2025 • 11 mins
FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk not only is the Le Creuset copycat back at Aldi…another popular store just dropped a copycat that shoppers are loving, garlic bread potato chips, and the importance of cleaning your dishwasher.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 3 (00:00):
Now.
Speaker 1 (00:00):
Tomorrow at two o'clock, Neil of course broadcasts his show
Fork Report, and he is going to be at a fork.
He's going to be at a wild Fork store in
Long Beach. I'm going to join him there and Wildfork
and I want to talk about the technology. Here wild
Fork they provide frozen meat, and you go, wait a minute.
(00:24):
I don't want to buy frozen meat. It's not nearly
as good as fresh.
Speaker 3 (00:31):
Fish.
Speaker 1 (00:32):
I want fresh fish frozen today. The technology is so
much better. Of course, Neil knows it far better than
I do. Neil talk about the advantages number one of
frozen and number two. The Wildfork technology is incredible.
Speaker 2 (00:50):
As it was described to me, the tech has gotten
to a place. Freezing does a couple of things. One
stops the process of bacterial growth. That's the key, so
it will never go bad via bacteria if something is frozen.
Speaker 3 (01:09):
However, the process of freezing.
Speaker 2 (01:13):
Uh was was not quick enough. In the process of
freezing if it's If it's not quick enough, it crystallizes.
Speaker 3 (01:26):
So as it's freezing, the water crystallizes.
Speaker 2 (01:28):
And imagine a tiny bunch of tiny little daggers to
start cutting through the cells of whatever is being frozen.
In this case, we'll talk about proteins or the meat
and it starts to cut it up, so it gets mushy,
or air gets inside the packaging and it causes that
freezing where you get the fez. Yeah, a freezer burn
(01:52):
is nasty, It tastes weird. So those are the problems
that they're dealing with. Blast Easy is what they do
at Wildfork Foods. So what you have is a process
that is ten times faster than your freezer at home,
and in that process by freezing, packaging properly keeping it
(02:15):
frozen in the entire time. Think about food that is,
you know that has to travel long distances. The temperatures
in which it's carried it varies, goes up, goes down
depending as it switches hands. The traveling time this doesn't
so it's basically going from farm to frozen and that
you get your vitamins, your minerals, all of that. It
(02:37):
reduces because of the speed that crystallization that I talked about,
which actually damages the food. It doesn't mean that it's
bad for you and you'll get sick, but it means
it won't taste good. It won't have the structure and
the sturdiness that you expect when you get into a stick.
Most people don't understand the freezing process or what fresh means. Anyways,
(02:58):
when you go and you get fresh shrimp, it's not fresh.
It's been frozen. It has to it goes bad too easy,
and even when you're in an area that's close to
the ocean, it's going to go through that process. It's
usually been thought partially frozen and then thought out at
your market or wherever, and.
Speaker 1 (03:15):
It's frozen on the ship as soon as they catch it.
So it is as fresh assuming it's blast frozen and
done correctly.
Speaker 3 (03:24):
The tech has gotten there.
Speaker 2 (03:25):
Another thing is originally when you're freezing it, certain areas
of meat might be thicker, or like if you're freezing
a whole bird, for instance, that there's certain parts where
the bird meets the leg and the breast, whatever it is,
that is harder to freeze. At the same time, there's
different technology that gets into all the nooks and crannies
(03:48):
so that you're freezing things the same temp at the
same time, and therefore they're not changing hands now the
next thing or changing temperature variable temperature thing that while
Fork Foods does, I think brilliantly is Not only do
they reduce their packaging because they don't.
Speaker 3 (04:07):
Want to have a whole bunch of waste and all.
Speaker 2 (04:09):
That, but their packaging is designed and their prep is
designed that you can take it from frozen to thowd
and cooking in a small amount of time. So it's
not like, oh, I've got to think about I'm going
to cook this, so I got to take it out
(04:29):
the day before and put it in the refrigerator.
Speaker 3 (04:31):
Thought up.
Speaker 2 (04:32):
They have a process and they're packaging in such a
way that you can take it from frozen to thowd
very quickly and be able to enjoy it same night,
same day. And that's the tech that we're at right
now when it comes to frozen foods.
Speaker 1 (04:45):
And I was asking one of the Han shows there
about their freezing process and how it works.
Speaker 3 (04:53):
They have a building.
Speaker 1 (04:57):
That is four or five stories tall, I mean a
large building that looks like a small department store, and
the meat goes in at the top and then it
circles all the way down and by the time it
comes out it is flash frozen. It is done.
Speaker 3 (05:16):
And well, you know what.
Speaker 1 (05:18):
If you come out tomorrow, you're gonna get some samples
and you'll see the quality of this meat. I know
it's a cheap plug for the uh for the wildford
that we've been doing, but it actually is an incredible
way of eating.
Speaker 2 (05:33):
It's not it's not just that you also get exotic
meats that have to travel. You also get quick and
easy meals. They have appetizers. It's not just the proteins,
but they're they're garlic, bread, things like that that are frozen.
You'd be very surprised at how delicious.
Speaker 3 (05:52):
And they have.
Speaker 1 (05:52):
I mean, when you talk about the exotic meats, they
have squirrel, they have awesome.
Speaker 2 (05:59):
They have a lot of no, yeah, I'm talking bison,
doc ostridge, uh, you know, stuff like that is what
I was talking about. They even have no joke, ground kangaroo.
It is hopping off the shelves you I mean, hello.
Speaker 3 (06:17):
Hello, Oh okay. They have you know, something that's close
to you, Bill, a wild boar. That's not bad. That
is not bad. I have to tell you everybody, all right.
Speaker 1 (06:31):
Yeah, So we're gonna go to another topic. But a
quick reminder tomorrow two to five o'clock at the Wild
Fork in Long Beach, Neil and I will be there
I will be his guests, and we're going to be
there the entire show, giveaway samples. Zelman's will be there
with samples. It's going to be a great time had
by all. Okay, Bil, yes, speak before.
Speaker 2 (06:54):
We get into this. On not this weekend, but the
next week. I'm on thirteenth, I'm going to be out
at the Manhattan Each Food and Wine Festival. At the
end of today's program, we're gonna give away two VIP
tickets to opening night, which is September twelfth, Two VIP
tickets to a grand tasting on Saturday, two nights Hotel
accommodations at the West Drift Manhattan Beach, which is an
(07:16):
amazing place to stay. Five hundred bucks spending spree at
Manhattan Village. So stick around to the end of the
show and we'll give those away. It's amazing. It's a killer,
killer gift.
Speaker 3 (07:28):
Yeah, that's a big giveaway. Usually we give a jar
of mayonnaise.
Speaker 1 (07:32):
Oh mayonnaise, Yeah, because that's our budget. All right, Let
crew say, great Cookwear weighs four hundred pounds every piece.
It's it's I think it's cast iron with a ceramic
coating on it. I mean it's amazing, and it is
expensive as hell. I mean three hundred dollars for a pan.
(07:58):
There's something better, or there is something cheaper and almost
as good.
Speaker 3 (08:02):
Well, i'll tell you these are are great quality.
Speaker 2 (08:04):
A couple of weeks back, I told you about Aldi
having one of these cast iron Dutch ovens. Well that
has returned. So the Dutch oven has returned to Aldi.
It is in that area where everybody loves to go
called the Isle of Shame, which is just now that
has all kinds of crazy stuff in it. So that
(08:24):
is coming back, the cast iron Dutch oven. And it's
a copycat of La Cruse, and but it's priced at
twenty nine to ninety nine, so it goes very quickly.
It's it's comparable to a three hundred dollars one.
Speaker 3 (08:42):
So we've told you about that. That's coming back.
Speaker 2 (08:44):
But another one that I found yesterday and it's beautiful,
is at Sam's Club, and they now have a La
Crousee copycat, also a fraction of the price. People are
calling it a ten out of ten across the and
this one's super cool. It's a a loaf, it's a
(09:06):
bread oven, so it's you know, it's also similar to
the Dutch oven, but it's more of a dome like
so think of kind of like a close.
Speaker 1 (09:20):
A serving close. Yeah, not the hat, the s now.
Do you keep it in a clauset? What becomes your
close closet?
Speaker 3 (09:29):
Oh? Boy, close, but no cigar, sir.
Speaker 1 (09:34):
So let me ask you, is it a It is
a bread oven, uh, without without.
Speaker 3 (09:40):
The electronics or any of that. You just put your
bread in it. It's a shallow pan with a lid
that is domed. So it's for making those like.
Speaker 2 (09:50):
Your your sour dough or one of those artists in
style loafs.
Speaker 3 (09:55):
And uh, it keeps consistent with the heat.
Speaker 1 (09:59):
Uh.
Speaker 2 (09:59):
It closes in so it will steam and get that
crust on top. But this one, and it's a nine
and a half inch bread oven. It's available in four colors, Black, Cranberry, Latte.
Speaker 3 (10:12):
And Matt Navy.
Speaker 2 (10:13):
It's at Sam's Club and it's fifty bucks and I
think it's beautiful.
Speaker 3 (10:18):
Normally they would go for three hundred. So let me
ask you.
Speaker 1 (10:22):
Lick Cruse is obviously the Cadillac version, or the Beamer version,
or the Royals Rolls Royce version at three hundred dollars,
and it's hard to say that anybody else is going
to match it. But if you're talking thirty bucks versus
three hundred dollars, it's not only it's not ten percent
(10:43):
of the quality of li Crusee where would you put
that eighty percent? Ninety percent of what you get?
Speaker 2 (10:49):
You know, the feedback that I've heard on the Sam's
Club one at least is literally point for point across
the board.
Speaker 3 (10:58):
It's excellent.
Speaker 2 (11:00):
Wow, ten out of ten is what I have been hearing,
and so much so, I don't even have a sav
Sam's Club membership because there's not really any around me,
but it might be worth it just to get this thing.
It's that attractive, and I like the concept of baking
(11:20):
bread at home is lots of fun. Now I have
many places where even baked bread on my Green egg,
my big Green Egg. But it just is and it's
a really nice pan. You could probably use it as
a roaster as well. But I just thought people really
love these things and people should know about it because
these will go quick, all right
Speaker 1 (11:43):
Coming up and tomorrow two o'clock at the Wild Fork
Store in Long Beach, Neil and I will be there
now
Now.
Speaker 1 (00:00):
Tomorrow at two o'clock, Neil of course broadcasts his show
Fork Report, and he is going to be at a fork.
He's going to be at a wild Fork store in
Long Beach. I'm going to join him there and Wildfork
and I want to talk about the technology. Here wild
Fork they provide frozen meat, and you go, wait a minute.
(00:24):
I don't want to buy frozen meat. It's not nearly
as good as fresh.
Speaker 3 (00:31):
Fish.
Speaker 1 (00:32):
I want fresh fish frozen today. The technology is so
much better. Of course, Neil knows it far better than
I do. Neil talk about the advantages number one of
frozen and number two. The Wildfork technology is incredible.
Speaker 2 (00:50):
As it was described to me, the tech has gotten
to a place. Freezing does a couple of things. One
stops the process of bacterial growth. That's the key, so
it will never go bad via bacteria if something is frozen.
Speaker 3 (01:09):
However, the process of freezing.
Speaker 2 (01:13):
Uh was was not quick enough. In the process of
freezing if it's If it's not quick enough, it crystallizes.
Speaker 3 (01:26):
So as it's freezing, the water crystallizes.
Speaker 2 (01:28):
And imagine a tiny bunch of tiny little daggers to
start cutting through the cells of whatever is being frozen.
In this case, we'll talk about proteins or the meat
and it starts to cut it up, so it gets mushy,
or air gets inside the packaging and it causes that
freezing where you get the fez. Yeah, a freezer burn
(01:52):
is nasty, It tastes weird. So those are the problems
that they're dealing with. Blast Easy is what they do
at Wildfork Foods. So what you have is a process
that is ten times faster than your freezer at home,
and in that process by freezing, packaging properly keeping it
(02:15):
frozen in the entire time. Think about food that is,
you know that has to travel long distances. The temperatures
in which it's carried it varies, goes up, goes down
depending as it switches hands. The traveling time this doesn't
so it's basically going from farm to frozen and that
you get your vitamins, your minerals, all of that. It
(02:37):
reduces because of the speed that crystallization that I talked about,
which actually damages the food. It doesn't mean that it's
bad for you and you'll get sick, but it means
it won't taste good. It won't have the structure and
the sturdiness that you expect when you get into a stick.
Most people don't understand the freezing process or what fresh means. Anyways,
(02:58):
when you go and you get fresh shrimp, it's not fresh.
It's been frozen. It has to it goes bad too easy,
and even when you're in an area that's close to
the ocean, it's going to go through that process. It's
usually been thought partially frozen and then thought out at
your market or wherever, and.
Speaker 1 (03:15):
It's frozen on the ship as soon as they catch it.
So it is as fresh assuming it's blast frozen and
done correctly.
Speaker 3 (03:24):
The tech has gotten there.
Speaker 2 (03:25):
Another thing is originally when you're freezing it, certain areas
of meat might be thicker, or like if you're freezing
a whole bird, for instance, that there's certain parts where
the bird meets the leg and the breast, whatever it is,
that is harder to freeze. At the same time, there's
different technology that gets into all the nooks and crannies
(03:48):
so that you're freezing things the same temp at the
same time, and therefore they're not changing hands now the
next thing or changing temperature variable temperature thing that while
Fork Foods does, I think brilliantly is Not only do
they reduce their packaging because they don't.
Speaker 3 (04:07):
Want to have a whole bunch of waste and all.
Speaker 2 (04:09):
That, but their packaging is designed and their prep is
designed that you can take it from frozen to thowd
and cooking in a small amount of time. So it's
not like, oh, I've got to think about I'm going
to cook this, so I got to take it out
(04:29):
the day before and put it in the refrigerator.
Speaker 3 (04:31):
Thought up.
Speaker 2 (04:32):
They have a process and they're packaging in such a
way that you can take it from frozen to thowd
very quickly and be able to enjoy it same night,
same day. And that's the tech that we're at right
now when it comes to frozen foods.
Speaker 1 (04:45):
And I was asking one of the Han shows there
about their freezing process and how it works.
Speaker 3 (04:53):
They have a building.
Speaker 1 (04:57):
That is four or five stories tall, I mean a
large building that looks like a small department store, and
the meat goes in at the top and then it
circles all the way down and by the time it
comes out it is flash frozen. It is done.
Speaker 3 (05:16):
And well, you know what.
Speaker 1 (05:18):
If you come out tomorrow, you're gonna get some samples
and you'll see the quality of this meat. I know
it's a cheap plug for the uh for the wildford
that we've been doing, but it actually is an incredible
way of eating.
Speaker 2 (05:33):
It's not it's not just that you also get exotic
meats that have to travel. You also get quick and
easy meals. They have appetizers. It's not just the proteins,
but they're they're garlic, bread, things like that that are frozen.
You'd be very surprised at how delicious.
Speaker 3 (05:52):
And they have.
Speaker 1 (05:52):
I mean, when you talk about the exotic meats, they
have squirrel, they have awesome.
Speaker 2 (05:59):
They have a lot of no, yeah, I'm talking bison,
doc ostridge, uh, you know, stuff like that is what
I was talking about. They even have no joke, ground kangaroo.
It is hopping off the shelves you I mean, hello.
Speaker 3 (06:17):
Hello, Oh okay. They have you know, something that's close
to you, Bill, a wild boar. That's not bad. That
is not bad. I have to tell you everybody, all right.
Speaker 1 (06:31):
Yeah, So we're gonna go to another topic. But a
quick reminder tomorrow two to five o'clock at the Wild
Fork in Long Beach, Neil and I will be there
I will be his guests, and we're going to be
there the entire show, giveaway samples. Zelman's will be there
with samples. It's going to be a great time had
by all. Okay, Bil, yes, speak before.
Speaker 2 (06:54):
We get into this. On not this weekend, but the
next week. I'm on thirteenth, I'm going to be out
at the Manhattan Each Food and Wine Festival. At the
end of today's program, we're gonna give away two VIP
tickets to opening night, which is September twelfth, Two VIP
tickets to a grand tasting on Saturday, two nights Hotel
accommodations at the West Drift Manhattan Beach, which is an
(07:16):
amazing place to stay. Five hundred bucks spending spree at
Manhattan Village. So stick around to the end of the
show and we'll give those away. It's amazing. It's a killer,
killer gift.
Speaker 3 (07:28):
Yeah, that's a big giveaway. Usually we give a jar
of mayonnaise.
Speaker 1 (07:32):
Oh mayonnaise, Yeah, because that's our budget. All right, Let
crew say, great Cookwear weighs four hundred pounds every piece.
It's it's I think it's cast iron with a ceramic
coating on it. I mean it's amazing, and it is
expensive as hell. I mean three hundred dollars for a pan.
(07:58):
There's something better, or there is something cheaper and almost
as good.
Speaker 3 (08:02):
Well, i'll tell you these are are great quality.
Speaker 2 (08:04):
A couple of weeks back, I told you about Aldi
having one of these cast iron Dutch ovens. Well that
has returned. So the Dutch oven has returned to Aldi.
It is in that area where everybody loves to go
called the Isle of Shame, which is just now that
has all kinds of crazy stuff in it. So that
(08:24):
is coming back, the cast iron Dutch oven. And it's
a copycat of La Cruse, and but it's priced at
twenty nine to ninety nine, so it goes very quickly.
It's it's comparable to a three hundred dollars one.
Speaker 3 (08:42):
So we've told you about that. That's coming back.
Speaker 2 (08:44):
But another one that I found yesterday and it's beautiful,
is at Sam's Club, and they now have a La
Crousee copycat, also a fraction of the price. People are
calling it a ten out of ten across the and
this one's super cool. It's a a loaf, it's a
(09:06):
bread oven, so it's you know, it's also similar to
the Dutch oven, but it's more of a dome like
so think of kind of like a close.
Speaker 1 (09:20):
A serving close. Yeah, not the hat, the s now.
Do you keep it in a clauset? What becomes your
close closet?
Speaker 3 (09:29):
Oh? Boy, close, but no cigar, sir.
Speaker 1 (09:34):
So let me ask you, is it a It is
a bread oven, uh, without without.
Speaker 3 (09:40):
The electronics or any of that. You just put your
bread in it. It's a shallow pan with a lid
that is domed. So it's for making those like.
Speaker 2 (09:50):
Your your sour dough or one of those artists in
style loafs.
Speaker 3 (09:55):
And uh, it keeps consistent with the heat.
Speaker 1 (09:59):
Uh.
Speaker 2 (09:59):
It closes in so it will steam and get that
crust on top. But this one, and it's a nine
and a half inch bread oven. It's available in four colors, Black, Cranberry, Latte.
Speaker 3 (10:12):
And Matt Navy.
Speaker 2 (10:13):
It's at Sam's Club and it's fifty bucks and I
think it's beautiful.
Speaker 3 (10:18):
Normally they would go for three hundred. So let me
ask you.
Speaker 1 (10:22):
Lick Cruse is obviously the Cadillac version, or the Beamer version,
or the Royals Rolls Royce version at three hundred dollars,
and it's hard to say that anybody else is going
to match it. But if you're talking thirty bucks versus
three hundred dollars, it's not only it's not ten percent
(10:43):
of the quality of li Crusee where would you put
that eighty percent? Ninety percent of what you get?
Speaker 2 (10:49):
You know, the feedback that I've heard on the Sam's
Club one at least is literally point for point across
the board.
Speaker 3 (10:58):
It's excellent.
Speaker 2 (11:00):
Wow, ten out of ten is what I have been hearing,
and so much so, I don't even have a sav
Sam's Club membership because there's not really any around me,
but it might be worth it just to get this thing.
It's that attractive, and I like the concept of baking
(11:20):
bread at home is lots of fun. Now I have
many places where even baked bread on my Green egg,
my big Green Egg. But it just is and it's
a really nice pan. You could probably use it as
a roaster as well. But I just thought people really
love these things and people should know about it because
these will go quick, all right
Speaker 1 (11:43):
Coming up and tomorrow two o'clock at the Wild Fork
Store in Long Beach, Neil and I will be there
now
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