December 5, 2025 • 12 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about HoneyBaked’s new prime rib, Fruity Pebbles is officially brining back a fan-favorite flavor from the 90’s, World Market’s new stocking stuffers, and Chefs best store bought flour.
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Episode Transcript
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Speaker 1 (00:00):
Okay, it's time for Foody Friday with Neil and we
do that for a couple of segments. Okay, let's start
right now, and we'll start with the first topic, and
that's Honeybake's new prime rib. Now honey Bake is known
for of course, they're hams. They're extraordinary spiral cut, sugary,
(00:23):
maple crusted hams which are just absolutely spectacular. And they
have turkey too and have for years. Is now it's
prime rib that they're offering.
Speaker 2 (00:34):
Neil, absolutely, and this is a really not People are
always calling the show and looking at other options than
just what might normally be on the table. And although
you said turkey and ham that they're known for their
honey bake and if you've ever had a honey baked ham,
(00:54):
I mean.
Speaker 3 (00:56):
Now ammutely delightful.
Speaker 1 (00:58):
Yeah, they are to be real, you have a choice
between a honey baked ham or a new car.
Speaker 3 (01:04):
They're pretty pricey.
Speaker 2 (01:05):
But they are they can't be for eight pounds.
Speaker 3 (01:11):
Of meat, oh but that is. But it's a spectacular ham.
Speaker 2 (01:16):
So they're they're known for those things and they really
absolutely do it perfectly. They put this stuff together quite
well and in this particular case, they're adding this new
prime rib offer and it's this well seasoned roast, easy
to prepare, it's got clear instructions, simple salt and pepper,
(01:39):
garlic rub It starts at twenty six bucks per pound, and.
Speaker 3 (01:44):
It's fully Isn't that reasonable?
Speaker 2 (01:48):
Well, it's if you get like one tenth of a pound,
I think you're pretty you're okay, but it you know,
if you want to have something and not go through
the intensity of fully cooking it your way, this is
a nice convenient and you're paying for that convenience because
(02:12):
these way between three and eight pounds each.
Speaker 3 (02:15):
Yeah.
Speaker 1 (02:15):
So, yes, yesterday I did a Costco run, of course
I did, and I bought two of the Costco chickens.
Speaker 3 (02:21):
At five bucks apiece.
Speaker 1 (02:23):
And you talk about some spectacularly seasoned chickens. Best chicken
I know about there, and it's not twenty six dollars
a pound, but you know, you pay for it. You
go to turkeys, for example, pre cooked turkeys at some
of the major markets, and I'm talking about the high
end stuff Gelson's and Bristol Farms, et cetera.
Speaker 3 (02:45):
Those are eighty one hundred dollars for a twelve to
fifteen pound turkey. Yeah.
Speaker 2 (02:51):
Well the reality is for places like Costco though, those
are lost leaders, they're just to get people in the
They're not making one dime.
Speaker 3 (03:02):
No, it's costing them money. You're right.
Speaker 1 (03:04):
But if you go in and just buy chickens, you're
going to be in good shape.
Speaker 3 (03:08):
Yes, if that's all you're looking for.
Speaker 2 (03:10):
I just thought this was a really interesting, great and
give for those that want this particular item as an option.
If you're the type that goes there for turkeys, goes
to honey Bake for turkeys or for him Uh you know,
I I know, we just had Thanksgiving a you know,
a week and a day ago, but I'm already craving
(03:34):
turkey and mashed potatoes and ham and the whole thing
again when I have to go to Tallyrand, one of
the only places that serves year round Thanksgiving. But yeah,
so I think this is just a neat addition. It
is expensive, We'll see. I don't know if they deliver it.
I keep trying to look to see if they're going
(03:55):
to deliver this. You can obviously order it in advance online.
Speaker 1 (03:59):
But you have to during Christmas and Thanksgiving. You have
to order the honey baked in advance.
Speaker 3 (04:04):
Yo.
Speaker 2 (04:05):
Yeah, it's one of my pet peeves because sometimes if
someone comes in and once one you don't get it
on more than one time I.
Speaker 3 (04:14):
Ordered it and it wasn't there.
Speaker 1 (04:19):
All right, Fruity Pebbles is bringing back flavor of from
the nineties, fruity Pebbles. Now, I'm not a big fan
of fruity Pebbles to begin with, but.
Speaker 3 (04:34):
Now they're they're like, uh, yeah, I know, but color.
Speaker 1 (04:39):
I know the colors, and it's just I'm just not
crazy about them. Joy happy Yeah, yeah, I said there
makes people too happy. But let's talk about what they're
bringing back.
Speaker 2 (04:47):
They're releasing a new cinnamon Pebbles flavor. So it's got
the it's cinnamon. People love cinnamon. They love cinnamon, toast, crunch,
all these things. Uh, and they're putting it together and
this new cereals baked with cinnamon flavor notes of vanilla.
People are already freaking out about it. And it'll be
(05:11):
on the shelf.
Speaker 3 (05:11):
So yeah, now Pebbles.
Speaker 1 (05:14):
By the way, the name Pebbles does not come from
what was found in those boxes, and it had to
be a recall. Back in the nineties. It was no
pebbles is based on.
Speaker 3 (05:27):
What neil actual pebbles.
Speaker 1 (05:31):
Well, no, if I'm not mistaken, okay, if I'm not
miss child pebbles, Yes, the child in the fred after pebbles. Yes,
I think that's I think that's where the pebbles came from.
Which pebbles are pebbles are people? No pebbles are friends.
Speaker 2 (05:50):
In the nineties and even back in twenty seventeen, they had,
you know, cinnamon pebbles.
Speaker 3 (05:57):
Yeah, but I have seen for quite some time. I
like the flavor cereal. I do like it. Yeah, but
you know the problem are you? Yeah?
Speaker 1 (06:05):
But the problem with cereals in general I use whenever
I eat cereal. For me and a lot of people,
I think agree, it's the granola type because they don't
get soggy like your normal rice and corn cereal that
you pour milk into and my like the ones that
don't get soggy. Yeah, like grape nuts. Yeah they have
(06:27):
top Yeah. Now they have to stay crispy. They have
to stay crispy.
Speaker 3 (06:31):
A listener, by the way, turns me on.
Speaker 2 (06:33):
To uh, they just didn't the new camera update. It
turned me onto the cereal. If you like good crunchy Cereal.
I've become a new fan of this and it is
standing by crap.
Speaker 3 (06:50):
I don't have it on here, I'll get it for you.
Speaker 2 (06:52):
But it is such a crunchy cereal and milk is
no match for it. It's a brand cereal, but it's
very very good. Okay, okay, all right, So that's coming January.
Look in your favorite store. The next one is people
love baking during this time of year and all recipes
dot com, which is a great website, by the way,
(07:14):
they talked to professional bakers and they all agreed, and
this is the one that I recommend to people. So
I was excited to see that I'm in touch with that.
And that is the ap flower or the All Purpose flower,
unbleached by King Arthur Hu the baking company. They're fantastic
and they've got great recipes on their website. But this
(07:35):
is the flower that I use in our home as well.
Speaker 1 (07:37):
Yeah, and let me ask you, because I've always thought
that all purpose flower was sort of it's a compromise
between the flowers that you really need or use for
even high end baking, because they have many different flowers
and they tell you use flower number one or flower
(07:58):
number three. Or whatever the hell they there is in
terms of specific making needs.
Speaker 2 (08:02):
Well, you have you know, bread flowers that have leavening
agents in them or or have higher protein uh in there,
they have more gluten in there. Yes, I use high
gluten flour when I'm making you know, pizza dough or something,
and I use cake flour, which is very fine flour
(08:23):
when I'm making homemade cakes. But really, the vast majority
of what you're going to use for most things in
a kitchen is a P flower. And it's not a
bad flower, and it's not a you're not settling. It's
a great flower. You just want it to be unbleached
and all of those things. But the vast majority of
(08:46):
what you're going to use is going to be a
PA flower.
Speaker 3 (08:48):
So for example, in a pizza okay, you're making pizza dough,
you can make that with a P flower.
Speaker 1 (08:53):
And would there be would there be a difference between
a high gluten flow flower.
Speaker 2 (09:00):
Yes, because ap flower has less gluten.
Speaker 3 (09:05):
You know, I know, I get to.
Speaker 2 (09:07):
To eleven percent where uh, you're gonna get up to
like fourteen percent in a high gluten or something.
Speaker 1 (09:14):
Here's where I was gonna go with that, Is there
is there a discernible difference in terms of the pizza
dough that you want to create between the two flowers.
Speaker 2 (09:25):
Yeah, depending on the type of dough you're making, like
depending sure, of course, uh you know in double zero
is gonna be even finer. And but but for most things,
you're gonna be making pie cress, all these things you're
it's it's gonna be.
Speaker 3 (09:39):
A p flower. That's fair enough. Main flower. Okay.
Speaker 1 (09:41):
The last one is world markets. I don't even know
they're still in business. World madel My god, you know what.
World market is a fabulous market. Not only do they
sell furniture and things from all over the world.
Speaker 3 (09:54):
They are a great.
Speaker 2 (09:55):
Place during the holidays because they have small sizes of
the that are great for stocking stuffers in the light,
but really wonderful spices, pizzas or pasta sauces, all kinds
of olive oils and candies. And it is not to
mention ornaments and beautiful things from around the world, but
(10:18):
if you haven't been to a World market and some
time get out there. They really are a fun place
to just go and look around. You can find little
toys there, and I mean just anything and everything there
but just fun. Many containers of little food stuffs that
you can put into people's stockings as well as hard goods.
(10:42):
I always find great stuff when I go to a
world market.
Speaker 1 (10:46):
Now, is world markets like one of those stores where
it changes whatever you're buying or shopping for and that
they have buyers and grab deals or is it basically
the same st of being brought in all the time.
Speaker 3 (11:02):
I would say it's a mix, a healthy mix.
Speaker 2 (11:04):
So uh, when you when you look at their stuff,
there is stuff that seems to be in there fairly regularly,
but especially during the holidays. I've found stuff that I've
never seen anywhere else ever. Okay, that they'll change through.
But yeah, they've got one at at the at the
Grove of the farmers market there Glendale. They're all over
(11:29):
the place.
Speaker 1 (11:29):
Yeah, I haven't been, you know, I never lived near
a World market, so it's worth the tribe.
Speaker 2 (11:35):
They just did really cool funny. I liked it when
I was there.
Speaker 3 (11:39):
Stuff.
Speaker 1 (11:39):
Yeah, And I love looking at the furniture because they
have furniture from baskets from India and things from Thailand
and stuff.
Speaker 3 (11:47):
From Germany and.
Speaker 1 (11:49):
Uh, and it's lovely and good prices. Yeah, it's a
fun place, big fan. Okay, we are done with Foody Friday,
by the way. Tomorrow it's the Fork Report from two
to five pm that Neil hosts. It's all about food.
And that's one of the shows that I actually listened to. Well,
(12:10):
I listened to all of them. No, I don't, but
it is one of my favorite shows.
Speaker 3 (12:15):
Sure it doesn't poor you, Bill, Well, no it does.
Speaker 1 (12:18):
That's why I don't listen to it very long. I
didn't say how long I listened to the show. I
just said I listened to the show.
Speaker 3 (12:28):
Okay,
Okay, it's time for Foody Friday with Neil and we
do that for a couple of segments. Okay, let's start
right now, and we'll start with the first topic, and
that's Honeybake's new prime rib. Now honey Bake is known
for of course, they're hams. They're extraordinary spiral cut, sugary,
(00:23):
maple crusted hams which are just absolutely spectacular. And they
have turkey too and have for years. Is now it's
prime rib that they're offering.
Speaker 2 (00:34):
Neil, absolutely, and this is a really not People are
always calling the show and looking at other options than
just what might normally be on the table. And although
you said turkey and ham that they're known for their
honey bake and if you've ever had a honey baked ham,
(00:54):
I mean.
Speaker 3 (00:56):
Now ammutely delightful.
Speaker 1 (00:58):
Yeah, they are to be real, you have a choice
between a honey baked ham or a new car.
Speaker 3 (01:04):
They're pretty pricey.
Speaker 2 (01:05):
But they are they can't be for eight pounds.
Speaker 3 (01:11):
Of meat, oh but that is. But it's a spectacular ham.
Speaker 2 (01:16):
So they're they're known for those things and they really
absolutely do it perfectly. They put this stuff together quite
well and in this particular case, they're adding this new
prime rib offer and it's this well seasoned roast, easy
to prepare, it's got clear instructions, simple salt and pepper,
(01:39):
garlic rub It starts at twenty six bucks per pound, and.
Speaker 3 (01:44):
It's fully Isn't that reasonable?
Speaker 2 (01:48):
Well, it's if you get like one tenth of a pound,
I think you're pretty you're okay, but it you know,
if you want to have something and not go through
the intensity of fully cooking it your way, this is
a nice convenient and you're paying for that convenience because
(02:12):
these way between three and eight pounds each.
Speaker 3 (02:15):
Yeah.
Speaker 1 (02:15):
So, yes, yesterday I did a Costco run, of course
I did, and I bought two of the Costco chickens.
Speaker 3 (02:21):
At five bucks apiece.
Speaker 1 (02:23):
And you talk about some spectacularly seasoned chickens. Best chicken
I know about there, and it's not twenty six dollars
a pound, but you know, you pay for it. You
go to turkeys, for example, pre cooked turkeys at some
of the major markets, and I'm talking about the high
end stuff Gelson's and Bristol Farms, et cetera.
Speaker 3 (02:45):
Those are eighty one hundred dollars for a twelve to
fifteen pound turkey. Yeah.
Speaker 2 (02:51):
Well the reality is for places like Costco though, those
are lost leaders, they're just to get people in the
They're not making one dime.
Speaker 3 (03:02):
No, it's costing them money. You're right.
Speaker 1 (03:04):
But if you go in and just buy chickens, you're
going to be in good shape.
Speaker 3 (03:08):
Yes, if that's all you're looking for.
Speaker 2 (03:10):
I just thought this was a really interesting, great and
give for those that want this particular item as an option.
If you're the type that goes there for turkeys, goes
to honey Bake for turkeys or for him Uh you know,
I I know, we just had Thanksgiving a you know,
a week and a day ago, but I'm already craving
(03:34):
turkey and mashed potatoes and ham and the whole thing
again when I have to go to Tallyrand, one of
the only places that serves year round Thanksgiving. But yeah,
so I think this is just a neat addition. It
is expensive, We'll see. I don't know if they deliver it.
I keep trying to look to see if they're going
(03:55):
to deliver this. You can obviously order it in advance online.
Speaker 1 (03:59):
But you have to during Christmas and Thanksgiving. You have
to order the honey baked in advance.
Speaker 3 (04:04):
Yo.
Speaker 2 (04:05):
Yeah, it's one of my pet peeves because sometimes if
someone comes in and once one you don't get it
on more than one time I.
Speaker 3 (04:14):
Ordered it and it wasn't there.
Speaker 1 (04:19):
All right, Fruity Pebbles is bringing back flavor of from
the nineties, fruity Pebbles. Now, I'm not a big fan
of fruity Pebbles to begin with, but.
Speaker 3 (04:34):
Now they're they're like, uh, yeah, I know, but color.
Speaker 1 (04:39):
I know the colors, and it's just I'm just not
crazy about them. Joy happy Yeah, yeah, I said there
makes people too happy. But let's talk about what they're
bringing back.
Speaker 2 (04:47):
They're releasing a new cinnamon Pebbles flavor. So it's got
the it's cinnamon. People love cinnamon. They love cinnamon, toast, crunch,
all these things. Uh, and they're putting it together and
this new cereals baked with cinnamon flavor notes of vanilla.
People are already freaking out about it. And it'll be
(05:11):
on the shelf.
Speaker 3 (05:11):
So yeah, now Pebbles.
Speaker 1 (05:14):
By the way, the name Pebbles does not come from
what was found in those boxes, and it had to
be a recall. Back in the nineties. It was no
pebbles is based on.
Speaker 3 (05:27):
What neil actual pebbles.
Speaker 1 (05:31):
Well, no, if I'm not mistaken, okay, if I'm not
miss child pebbles, Yes, the child in the fred after pebbles. Yes,
I think that's I think that's where the pebbles came from.
Which pebbles are pebbles are people? No pebbles are friends.
Speaker 2 (05:50):
In the nineties and even back in twenty seventeen, they had,
you know, cinnamon pebbles.
Speaker 3 (05:57):
Yeah, but I have seen for quite some time. I
like the flavor cereal. I do like it. Yeah, but
you know the problem are you? Yeah?
Speaker 1 (06:05):
But the problem with cereals in general I use whenever
I eat cereal. For me and a lot of people,
I think agree, it's the granola type because they don't
get soggy like your normal rice and corn cereal that
you pour milk into and my like the ones that
don't get soggy. Yeah, like grape nuts. Yeah they have
(06:27):
top Yeah. Now they have to stay crispy. They have
to stay crispy.
Speaker 3 (06:31):
A listener, by the way, turns me on.
Speaker 2 (06:33):
To uh, they just didn't the new camera update. It
turned me onto the cereal. If you like good crunchy Cereal.
I've become a new fan of this and it is
standing by crap.
Speaker 3 (06:50):
I don't have it on here, I'll get it for you.
Speaker 2 (06:52):
But it is such a crunchy cereal and milk is
no match for it. It's a brand cereal, but it's
very very good. Okay, okay, all right, So that's coming January.
Look in your favorite store. The next one is people
love baking during this time of year and all recipes
dot com, which is a great website, by the way,
(07:14):
they talked to professional bakers and they all agreed, and
this is the one that I recommend to people. So
I was excited to see that I'm in touch with that.
And that is the ap flower or the All Purpose flower,
unbleached by King Arthur Hu the baking company. They're fantastic
and they've got great recipes on their website. But this
(07:35):
is the flower that I use in our home as well.
Speaker 1 (07:37):
Yeah, and let me ask you, because I've always thought
that all purpose flower was sort of it's a compromise
between the flowers that you really need or use for
even high end baking, because they have many different flowers
and they tell you use flower number one or flower
(07:58):
number three. Or whatever the hell they there is in
terms of specific making needs.
Speaker 2 (08:02):
Well, you have you know, bread flowers that have leavening
agents in them or or have higher protein uh in there,
they have more gluten in there. Yes, I use high
gluten flour when I'm making you know, pizza dough or something,
and I use cake flour, which is very fine flour
(08:23):
when I'm making homemade cakes. But really, the vast majority
of what you're going to use for most things in
a kitchen is a P flower. And it's not a
bad flower, and it's not a you're not settling. It's
a great flower. You just want it to be unbleached
and all of those things. But the vast majority of
(08:46):
what you're going to use is going to be a
PA flower.
Speaker 3 (08:48):
So for example, in a pizza okay, you're making pizza dough,
you can make that with a P flower.
Speaker 1 (08:53):
And would there be would there be a difference between
a high gluten flow flower.
Speaker 2 (09:00):
Yes, because ap flower has less gluten.
Speaker 3 (09:05):
You know, I know, I get to.
Speaker 2 (09:07):
To eleven percent where uh, you're gonna get up to
like fourteen percent in a high gluten or something.
Speaker 1 (09:14):
Here's where I was gonna go with that, Is there
is there a discernible difference in terms of the pizza
dough that you want to create between the two flowers.
Speaker 2 (09:25):
Yeah, depending on the type of dough you're making, like
depending sure, of course, uh you know in double zero
is gonna be even finer. And but but for most things,
you're gonna be making pie cress, all these things you're
it's it's gonna be.
Speaker 3 (09:39):
A p flower. That's fair enough. Main flower. Okay.
Speaker 1 (09:41):
The last one is world markets. I don't even know
they're still in business. World madel My god, you know what.
World market is a fabulous market. Not only do they
sell furniture and things from all over the world.
Speaker 3 (09:54):
They are a great.
Speaker 2 (09:55):
Place during the holidays because they have small sizes of
the that are great for stocking stuffers in the light,
but really wonderful spices, pizzas or pasta sauces, all kinds
of olive oils and candies. And it is not to
mention ornaments and beautiful things from around the world, but
(10:18):
if you haven't been to a World market and some
time get out there. They really are a fun place
to just go and look around. You can find little
toys there, and I mean just anything and everything there
but just fun. Many containers of little food stuffs that
you can put into people's stockings as well as hard goods.
(10:42):
I always find great stuff when I go to a
world market.
Speaker 1 (10:46):
Now, is world markets like one of those stores where
it changes whatever you're buying or shopping for and that
they have buyers and grab deals or is it basically
the same st of being brought in all the time.
Speaker 3 (11:02):
I would say it's a mix, a healthy mix.
Speaker 2 (11:04):
So uh, when you when you look at their stuff,
there is stuff that seems to be in there fairly regularly,
but especially during the holidays. I've found stuff that I've
never seen anywhere else ever. Okay, that they'll change through.
But yeah, they've got one at at the at the
Grove of the farmers market there Glendale. They're all over
(11:29):
the place.
Speaker 1 (11:29):
Yeah, I haven't been, you know, I never lived near
a World market, so it's worth the tribe.
Speaker 2 (11:35):
They just did really cool funny. I liked it when
I was there.
Speaker 3 (11:39):
Stuff.
Speaker 1 (11:39):
Yeah, And I love looking at the furniture because they
have furniture from baskets from India and things from Thailand
and stuff.
Speaker 3 (11:47):
From Germany and.
Speaker 1 (11:49):
Uh, and it's lovely and good prices. Yeah, it's a
fun place, big fan. Okay, we are done with Foody Friday,
by the way. Tomorrow it's the Fork Report from two
to five pm that Neil hosts. It's all about food.
And that's one of the shows that I actually listened to. Well,
(12:10):
I listened to all of them. No, I don't, but
it is one of my favorite shows.
Speaker 3 (12:15):
Sure it doesn't poor you, Bill, Well, no it does.
Speaker 1 (12:18):
That's why I don't listen to it very long. I
didn't say how long I listened to the show. I
just said I listened to the show.
Speaker 3 (12:28):
Okay,
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