@BillHandelShow - Foodie Friday with Neil Saavedra

IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about picking your turkey for Thanksgiving, Blue Bell holiday ice cream, a new Costco salad, and pumpkin pie Pop Tarts.

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Episode Transcript

Speaker 1 (00:00):
It's time for Foody Friday with Neil Savedra. Neil Tomorrow's
uh two to five pm. He's at fork. Reporter is
his handle, My handle is handle And let's do it.
Thanksgiving is coming and we always do this. Neil fills
in for me on Thanksgiving Day. And so the question
we do every year picking your turkey? Do we do

(00:24):
a fresh turkey? Do we do a frozen turkey? Do
do we do a previously frozen turkey? Do I do
you buy a gently used turkey? Which way?

Speaker 2 (00:36):
Neil? I can't hear you.

Speaker 3 (00:37):
You want to hunt your own this year?

Speaker 1 (00:39):
Uh? No, no, I'm not. I don't do Thanksgiving. Uh
you know, I hate my family. My family hates me.

Speaker 2 (00:46):
I don't. No.

Speaker 1 (00:49):
Please everybody. Everybody goes around the table. Usually we were
with Thanksgiving and what are you grateful for? And uh,
I'm grateful for low ratings? Well I worre's gratitude there?

Speaker 2 (01:02):
Neil?

Speaker 1 (01:03):
What kind of turkey should I buy? If I were
buying a turkey?

Speaker 3 (01:07):
So you break down food and wine?

Speaker 4 (01:09):
Asked a bunch of chefs and what they look for
when you're going to a grocer or something like that
looking for a turkey and they break down some really
really basic insights that I've talked about many times on
the program on the Fork Report. When you're going to
the grocery store picking the right turkeys, you know it's
going to make or break how things go. And the

(01:31):
first thing you look for is don't go for those
massive birds.

Speaker 3 (01:39):
Coming from a big family.

Speaker 4 (01:40):
I know that that's like everyone goes, I gotta get
this massive twenty five pound turkey to feed everybody. You're
better off getting two smaller birds. They're going to taste better.
You don't have to wrestle with a twenty five pound
turkey roast two smaller ones. It's about a pound pound

(02:01):
and a half per person is the basic rule. But
you can always add like a turkey breast or a
turkey leg if you know you're gonna have people that
want dark meat or more white meat.

Speaker 2 (02:13):
So, how about the feather issue?

Speaker 1 (02:15):
Do you agree that turkeys with feathers are not as
good although they may be cheaper.

Speaker 3 (02:22):
They call them the pellet cleanser. No, you don't want to.

Speaker 4 (02:26):
You don't get that the turkeys don't have feathers on them.
You nut so do they do originally, but not when
you eat them. They also have heads and feet originally true,
but read the labels. Chefs will often recommend looking for
terms like humanely raised, pasture, rays organic, or air chilled.

(02:50):
These are signals of that they're not just this massive
farmed over. You know a lot of these big birds
they can't even breed naturally. They're just genetically messed with
to become huge.

Speaker 2 (03:07):
The breast area, I mean, their center of gravity.

Speaker 1 (03:09):
I mean I've heard about they barely walk because the
breasts are so big they actually can fall forward. Those are, yeah,
the Dolly Parton version of turkeys.

Speaker 4 (03:22):
The dub it the double breasted white turkey. Yeah, they
get they do. They get pretty massive. So whether you're
buying fresh or frozen, also keep in mind look at
the packaging. Frozen birds can actually be a great choice.
It just depends how they're frozen. At peak freshness, you've

(03:43):
got to allow several days to thaw, and people don't
understand that.

Speaker 3 (03:48):
You don't want any tears in the packaging, anything that
can get frost in there. Those types of things are
what you're looking for in a turkey. When you're buying
it in a grosser.

Speaker 1 (03:59):
What do you do and you're serving turkey up for
our thanksgiving it your place, frozen fresh.

Speaker 4 (04:04):
All I've done both, and you know fresh if you
can get it, it is great.

Speaker 3 (04:10):
But like I said before, when it comes to like
our friends at Wildford Foods, the freezing process is what's
important in when what in one state the turkeys were
when they're frozen. I have zero problem with a frozen turkey.
But yes I've done both.

Speaker 1 (04:28):
Okay, and the Giblet send the stuff inside the turkey
was right. You know you reach in there, you feel
like a gynecologist, say you're pulling out this unbelievable stuff
and that you don't cook. Well, you listen, let me
do this when stuffing inside the turkey, I have heard you.

(04:50):
Never I do stuffing inside the turkey because.

Speaker 4 (04:53):
It has to get to one hundred and sixty five
in the center of that and you're gonna risk the
bird at that point.

Speaker 3 (04:59):
It's not worth the batchelism and the and.

Speaker 2 (05:02):
The other thing. Uh. You cannot cook.

Speaker 1 (05:05):
An entire turkey where it's evenly cooked because very hard.

Speaker 4 (05:10):
Most chefs will say, don't try and cook the turkey altogether.
You're gonna spatch cock. It is when you you slice
it and break the breast. Now cono, it's an actual
cooking term, you wing nut.

Speaker 1 (05:24):
I used to pay big money to be spatch cocked.
I just want to know that.

Speaker 3 (05:29):
You know about wine, the bungholes, cono and wine.

Speaker 2 (05:33):
Yeah, yeah, the punch you know, lot.

Speaker 4 (05:35):
Load is actually the actual term of measurement in wine. Okay,
keep doing this all day, dirty terms, I know, all right, Neil,
you know, let's go right to it.

Speaker 1 (05:45):
A new Costco salad.

Speaker 3 (05:48):
So put out.

Speaker 2 (05:50):
Yeah, no, it's uh yeah. Strangely enough, I'm getting a
little tired of Costco stories.

Speaker 3 (05:56):
I have to tell the show is for everyone else.
It's not for you.

Speaker 4 (05:59):
I know, it's not no wrong, and some of us
actually care about the listener no, and do a little
research as to what they're interested in.

Speaker 2 (06:08):
That's wrong too.

Speaker 3 (06:09):
Oh my gosh, your gravitational pull too much.

Speaker 1 (06:16):
Costco salad quickly because I'm tired of Costco already.

Speaker 3 (06:19):
Listen.

Speaker 4 (06:21):
People love the Costco rotisserie chicken. Yes you're oh yeah, exactly.
So here's the deal. That famous rotisserie chicken that everybody loves,
a staple there in the warehouse deli is okay, but
now they're using that same chicken in their uh in

(06:45):
a new chef salad that's at the food court, and
that's kind of a big deal. They're utilizing that beloved
chicken in because I like, a chef salad really is
just like a deconstructed sandwich. I mean, you've got everything
you could possibly want in there, so the cherry tomatoes, bacon, bitch,
you got crumbled boiled eggs, You've got shredded cheddar cheese,

(07:10):
creamy peppercorn ranch dressing. And now it's got that rotisserie
chicken in there as well. So look for the rotessty
rabinery chicken chef salad on the menu now in the
food court.

Speaker 1 (07:21):
Done done, I will do so. This one's for Amy
pumpkin pie pop tarts.

Speaker 2 (07:27):
Okay, a lot of all there.

Speaker 3 (07:30):
These are not new, They've been around for a while.

Speaker 4 (07:31):
But I got to tell you, my wife brought some
of these home the other day, and we kind we
always joke about how something sounds better than it actually is.
Most of the time you go for a treat or something,
you go, oh, this sounds like an interesting combination, and
then it's not so great. But holy pumpkin pie, batman,
These pumpkin pie toaster treats are really tasty and they

(07:54):
hit the spot warm or cold, and you can find
them all over the place, and again they're new, they
just are seasonal and you can't always find them a
place but Vaughn's, Walmart, Target, Albertson's, take a look, and
you can find these and they're pretty.

Speaker 3 (08:10):
They're pretty damn taste.

Speaker 1 (08:11):
Well, Amy, I want to you're you're a big fan. Obviously,
do you do the toaster or not?

Speaker 2 (08:17):
Or both?

Speaker 3 (08:18):
Okay, So when I do have pop tarts I used
to just go grab them and eat them, and then
one time I thought, oh, it'd be nice if they're
warmed up you toast them. They're like one hundred times better. Yeah,
and you put butter on top even better. Yeah, because
it makes the crust flaky a little bit warm and
toasted warm and toast. Yeah. I can't wait to try
the pumpkin pie ones. I've never even heard of those.
They're very, very good. I was surprised.

Speaker 1 (08:41):
Smoked salmon, Wow, a little bit of cream cheese, a
little bit of smoked salmon on it?

Speaker 3 (08:51):
Who you.

Speaker 2 (08:55):
Guys just don't understand.

Speaker 4 (08:56):
Oh yeah, yeah, that's it. It's weird about the taste
buds like smoked salmon.

Speaker 2 (09:03):
We are No, smoked salmon is wonderful.

Speaker 3 (09:06):
I love smoked salmon. Just a podcast breakfast crea.

Speaker 1 (09:10):
Why not French toasts with smoked salmon? Okay, We're done
with the foody Friday Friday