March 14, 2025 • 24 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Trader Joes items to buy this Spring, dessert stomach, and whether it is safe to eat meat in bloated packaging. The show closes with ‘Ask Handel Anything.’
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Episode Transcript
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Speaker 1 (00:00):
You're listenings KFI AM six forty the Bill Handles show
on demand on the iHeartRadio f KFI AM six forty
Handle It is a Foody Friday, Pie Day, March fourteenth,
three point one four So clever, so clever.
Speaker 2 (00:21):
It's time. It's the last hour of the show. So
what do we do? Well?
Speaker 1 (00:26):
The first half hour of the last hour is Foody
Friday with Neil Savedra, and the last half hour is
ask handle Anything, which is kind of a neat way
of embarrassing me.
Speaker 2 (00:36):
And I will go through it and just tell you
about it a.
Speaker 1 (00:39):
Little later in the meantime. It is time for Foody Friday.
Neil is host of the Fork Report all Things Food,
and that's Saturday tomorrow afternoon from two to five, and
he is at at Fork Reporter as a social address.
All right, Neil, some news about Trader Joe's. Now, I'm
a big fan of Trader Joe's. Trader Joe, Yeah, and
(01:01):
they have great stuff.
Speaker 3 (01:02):
I mean you're sort of cheating on Costco.
Speaker 1 (01:04):
Well, yeah, but Costco doesn't have, for example, the frozen
Indian food which Trader Joe's has, chicken masala and butter
chicken and all the great stuff, which is not only good,
it's also very reasonably priced. By the way, the Indian
food in Trader Joe's is made in Canada.
Speaker 2 (01:26):
I don't know if you knew that.
Speaker 3 (01:27):
Oh, it's going to be expensive.
Speaker 2 (01:29):
You bet it's going to be expensive. Yeah. Okay, So
let's talk about what's happening at Trader Joe's.
Speaker 4 (01:35):
You know, they are releasing some of the products for Easter.
They've got some Easter products coming in. I know we're
looking at what the twentieth or twenty first is when
spring starts and all of that stuff. But they're starting
to put out some of their Easter fair and it
(01:56):
looks really good. They actually have this cake that caught
my I'm a sucker for yellow cake with chocolate frosting.
That was the birthday cake growing up for me. They
have one that is this sheet cake that they have,
but it's actually gluten free. However they've done it. The
word on the street is this is incredibly tasty and
(02:17):
you wouldn't know that it was gluten free by biting
into it.
Speaker 3 (02:22):
They have gluten.
Speaker 2 (02:24):
Do you know most people have no idea what gluten is.
Speaker 4 (02:27):
Gluten is a protein, so gluten you know how you
need bread when you're needing doe. What you're doing is
you're lining up the gluten. You're lining up the protein,
uh to stretch it out.
Speaker 3 (02:39):
That makes uh.
Speaker 4 (02:41):
The rising process and the proofing process, all these things.
Speaker 3 (02:46):
Do what they do, creating the air people and.
Speaker 2 (02:49):
People are allergic, right, and people are allergic to it,
but no people are. It's let's do yeah free for
no reason.
Speaker 4 (02:56):
If you have silly acs and things like that, yes,
but there are some you know, there was a fad
that kind of people said they had issues with it.
Studies don't always show that to be true. One of
the things is is they think there might be a
secondary cause, something that's in the wheat flower that isn't
the gluten that people are reacting to.
Speaker 3 (03:15):
But that's a whole other thing. All right.
Speaker 1 (03:17):
So yellow cake with chocolate frosting gluten free and it
tastes great.
Speaker 4 (03:21):
Ye, that's the word of the street. They have dark
chocolate peanut butter Porter, which is a beer. It's got
this intense chocolate peanut butter taste, which might go well
with you know, deep dark beer like this.
Speaker 3 (03:35):
But at nine percent.
Speaker 4 (03:37):
ABV, that's a pretty hearty belt Therefore, anybody who is
into those kind of higher.
Speaker 3 (03:44):
ABV beers, they got to break apart. Bunny.
Speaker 4 (03:48):
One of the things that they have that people really love,
or their JoJo's.
Speaker 3 (03:52):
Have you seen those? They're like their.
Speaker 4 (03:55):
Spin on oreos, basically chocolate on the outside, the vanilla
frosting on the inside. But these are a couple of
the cookies are gonna be covered in milk chocolate. They've
got Easter themes sprinkles on them. And something that caught
my eye was crispy dried watermelon dehydrated.
Speaker 2 (04:16):
Yeah, I've never seen that before.
Speaker 3 (04:18):
Yeah, that actually sounds kind of good in a chip for.
Speaker 2 (04:23):
Uh No, yeah, it's actually yeah, I like I like
dried fruit, I do, so. Yeah, watermelon, I never one.
I've never seen it before.
Speaker 3 (04:33):
This.
Speaker 2 (04:34):
I have a question for Easter.
Speaker 1 (04:36):
In the frozen food section in the meat section, are
they offering rabbit? No?
Speaker 3 (04:42):
Okay, they do have frozen water that anyone can walk on.
Speaker 2 (04:49):
No, that's very true.
Speaker 4 (04:51):
You might want to break out your Zelmans for this.
They have a garlic butter irish potato chip.
Speaker 2 (04:56):
Oh that sounds good.
Speaker 1 (04:58):
You know, they have such meat stuff and you really
can't compare it to everybody, anybody else, because it's I
mean it's they don't manufacture themselves, but they have a
white label which is their name on it, Trader joe
Is that are obviously manufactured by other companies. But I
don't know where they find this stuff because it is unique.
You just don't see it anyplace else.
Speaker 4 (05:19):
I got one to top that black garlic cream cheese spread.
Have you ever had black garlic? You know, I haven't.
It's a process where it is low and slow cooked,
and it is it's black, but it is like.
Speaker 3 (05:41):
Condensed.
Speaker 1 (05:42):
It's an intense scarlet. It's an intense scarlet flavor.
Speaker 3 (05:45):
A little bit goes a long way.
Speaker 4 (05:47):
And they've got that cream cheese spread, which to me
sounds pretty darn fantastic. But these are some of the
things you're gonna start seeing coming to Trader Joe's. Another
fan favorite. One of their newest products that people are
calling a game changer is their new soft pretzel twists.
Speaker 5 (06:07):
See I love the big pretzels, the soft Prestel pretzels
like the German pretzels with the big chunks of salt
on it. The salt crystals instantly give you a dima
and it's just fantastic stuff.
Speaker 4 (06:24):
When you and I vacationed with the family to northern
France where they meet, it meets Germany, not Tracy, but
the area. So you remember the pretzels there in that
little town that looked like all you were transformed to
Germany and they had all those pretzels and nougat on
(06:47):
the street. Yes, man, oh man, that was some of
the best pretzels I've ever had. So this soft pretzel twist,
it has a salt packet.
Speaker 3 (06:56):
There, you can warm it up, you can dip.
Speaker 4 (06:59):
It in some of the the kso and the different
you know, dipping sauces and stuff that they have there
at Trader Joe's.
Speaker 3 (07:07):
That's a big one.
Speaker 4 (07:08):
And people are saying, especially for the price about fifty
eight cents a pretzel, once you break it all down,
those are pretty delicious.
Speaker 2 (07:17):
And you know what I also like.
Speaker 1 (07:18):
The very unique to Trader Joe's is their Fearless Flyer,
the magazine that they publish, and the way the food
and the drink.
Speaker 2 (07:28):
Products are described.
Speaker 1 (07:30):
This is one of those where you have car copywriters
who are so good, unlike anything that's written here in
terms of commercials at KFI. I mean this is so
well written that you want to buy everything that they
describe and.
Speaker 3 (07:46):
The little drawings that go with well, all of it,
all of it.
Speaker 2 (07:48):
I mean, it's just fantastic. Neil does shirt stomach?
Speaker 6 (07:53):
What is that?
Speaker 2 (07:54):
And either do you enjoy it? Do you take care
of it? Do you deal with that?
Speaker 4 (08:01):
Sounds like uh, some some treat out of Germany? Please
enjoy some dessert stomach. So the saying is you eat
first with your eyes. And we've always known that there's
something about the appearance of food, the colors of food
that tell our.
Speaker 3 (08:16):
Brain that we're going to enjoy it or what it
might taste like.
Speaker 4 (08:20):
Well, there's a study that came out, a recent study
from the max Planic Institute for Metabolism, metabolism that didn't
look right to me. Research in Germany as a matter
of fact, of how we consume sugar in particularly, and
(08:42):
how why it is that when we're already sated, after
we've eaten a whole meal, we crave dessert.
Speaker 3 (08:49):
I want to sweet, Yeah, me too.
Speaker 4 (08:52):
I always want that that finish at the end and
not not everywhere you go do you have dessert at
the end. But it's very much how we like to
enjoy food, and they find that it isn't It isn't
something coming from the stomach in the sense that it's saying, hey,
I'm still hungry and I want this. It is something
(09:13):
that starts in the brain. So during our process of eating,
we start thinking about dessert that we want. So by
the time we're finished with the meal, our brain has
already told us to expect and desire something sweet. So
it's strange that it doesn't come from the place that
(09:35):
you would think it would, you know, your stomach or
your body telling you, hey, you're still hungry. This craving
for dessert after you're full really is a combination of factors,
one of which is your part of your body saying, okay,
you're slowing down because you've eaten so much. You need
(09:55):
a boost of energy, so you think about the sugar.
But also is that you dart contemplating it early. So
they say, if you want to kind of curb this
a little bit, do some swapouts of sweet things like
chewing gum or something like that that will kind of
tell your mind that you're you're getting something sweet.
Speaker 1 (10:17):
Isn't that cultural in the sense that we eat sweets
for the dessert and France, I think is a cheese
course or fruit course whatever they finish the meals with.
Speaker 2 (10:29):
They don't do sweets in France. They do them. Yeah,
I think you have them for afternoon, et cetera.
Speaker 3 (10:34):
But they have them all day. Log It's like, yeah,
but I don't think.
Speaker 1 (10:38):
I don't think it's dessert after a meal in terms
of a slice of pie or whatever.
Speaker 4 (10:44):
So you know, I think everywhere No, so it's very American. Yeah,
there are other places that do it as well.
Speaker 1 (10:52):
Yeah, yes, sugar Blubber France, sugar Frog. I don't know
if I can say that, we try. I know.
Speaker 3 (11:02):
The least offensive thing you've said today.
Speaker 2 (11:05):
If sugar frog for the French.
Speaker 3 (11:07):
Yeah, yeah, that's the least.
Speaker 4 (11:10):
But having something at the end, We've had it with
the mint, you know, having a little mint at the end,
a little chocolate or something like that. But we go
for pretty hardcore desserts in the States. We like big
desserts at the end of the meal, and it ends
up being kind of part of it. And so your
(11:32):
mind's telling you this, and then guess what happens. Would
you like to see the dessert menu or even worse,
the dessert plate when they bring them all over, and
then you're not going to say no at that point.
Speaker 1 (11:44):
I'll tell you what I have never eaten at the
Cheesecake Factory is cheesecake after a meal because I.
Speaker 2 (11:51):
Am so full and the portions are so big.
Speaker 3 (11:55):
You always take it home. Yeah, but I just I
love the cheesecake. I do.
Speaker 1 (11:59):
I'll tell you the best cheesecake. The best cheesecake in
the world happens to be at Stonefire Grill. Everybody goes
for their carrot cake, which is phenomenal. Their cheesecake is
to die for.
Speaker 4 (12:13):
I had some recently, and it was one of those things,
you know. I joke about this on the show. I
eat a lot of food, but I don't eat a
lot of food while I'm doing the show.
Speaker 2 (12:22):
I noble it.
Speaker 4 (12:23):
I taste things because it's hard to do the Forek
Report when you're constantly feasting. But there are certain things
that I will plow through, and their cheesecake is one
of them. I will keep eating it throughout the entirety
of the program.
Speaker 1 (12:38):
Understand, I hate people that eat during the show. I
think it is so unprofessional.
Speaker 3 (12:43):
All right, Oh, you're gonna love some of the questions.
Then coming up.
Speaker 4 (12:48):
I'll ask Bill anything, because that's always one that pops up. Yes,
I will tell you this. Lastly, we were talking about
safety eat meat. Some people get concerned as you get
the bloated package, you know, the saran wrap that's opened,
the white styrofoam, and you get ground b for things
like that. So that bloating is usually caused by extra
(13:11):
carbon dioxide that is pumped into the packaging. They do
that so the beat will last longer, so it's not
always a problem. Most likely it is there on purpose.
But to tell if it's spoiled, you got to use
your senses. It's got an off odor. If it's slimy,
you know, it's out. If it's greenish, it's gone bad.
(13:35):
You got to trust those things and throw it out
if it's sour or ransid or any of those things.
But people ask me all the time, it looks great,
but it's a little bloated. Well, it's bloated because they
put that in there to keep it fresh longer. So
it doesn't mean that it's.
Speaker 3 (13:49):
Bad for you.
Speaker 2 (13:50):
You know, That's what I tell you.
Speaker 4 (13:51):
You look great, a little bloated, a little blooded, And
I say, yeah, but that's on purpose. That's because I've
actually put carbon dioxide pumped into me, so I stay
fresh longer.
Speaker 2 (14:02):
Well there you are.
Speaker 1 (14:03):
All right, guys, we're done with Foody Friday. It is
tomorrow The Fork Report with Neil Saturday two two five pm.
You don't want to miss that. Okay, okay, It's time
for ask Handle Anything. And this came out of well
listeners asking people you know what's Neil like?
Speaker 2 (14:21):
Was John like? So ask Candle anything?
Speaker 1 (14:24):
We do every week and we record or you record
the questions and I answer them here for the first time.
Speaker 2 (14:31):
Right now, all right, cono. First question, Hi Bill, I
have a question.
Speaker 3 (14:35):
My name is Greig. Why do you always slurp on
the microphone?
Speaker 6 (14:39):
Are you licking it?
Speaker 3 (14:40):
Are you spitting at it? What's going on?
Speaker 2 (14:43):
Yes?
Speaker 4 (14:51):
Do you know that it as part of an insurance
policy for your show? Is we take the mic sock
after every show? I tell you watch it.
Speaker 3 (15:01):
We can recreate you through your DNA, very very strong.
Speaker 6 (15:06):
Okay, Next question, Hey, Handle, you change the music from
the Jerry Lewis telethon tuned to baby Shark on the
handle on the law.
Speaker 3 (15:17):
Oh yeah, what's up?
Speaker 1 (15:19):
Man? Yeah? What I used to do when calls don't
come through, we immediately go to Baby Shark because I
can't do the show without calls coming through. And sometimes
I get zillions of calls and people wait for two hours,
and other times I'm begging for phone calls.
Speaker 3 (15:31):
Weird show.
Speaker 1 (15:32):
So we used to yeah, yeah, we used to play
the Jerry Lewis telethon music that Jerry Lewis sang at
the end of the telephon after forty eight hours or whatever,
and he was dragging himself.
Speaker 2 (15:44):
Well, I got bored with that.
Speaker 1 (15:45):
So now it's Baby Shark, and that generates phone calls
like you cannot believe, because I'll say, you're gonna listen
to this for twenty minutes. I don't care Baby Shark.
It just goes on and on on. So phone calls
just explode.
Speaker 2 (15:59):
That's why.
Speaker 1 (15:59):
And I got bored with the other one. We did
it for years, so now it's Baby Shark. Okay, good
question or not?
Speaker 2 (16:07):
It's kind of dumb. Actually, all right, moving on.
Speaker 3 (16:10):
Hi, I have a question for Bill.
Speaker 6 (16:12):
Costco sells bagels two sleeves of six for about eight dollars.
Speaker 3 (16:16):
Is wondering Bill, do you consider these real jew bagels?
Speaker 1 (16:20):
Yeah?
Speaker 2 (16:20):
They actually are real Jew bagels.
Speaker 1 (16:22):
But the problem with the real jew bagels that are
sold in packages, they don't have the same crunch or
the same chew as bagels that come out of a
bagel shop. Now, if you say they're chew ish or
that's not bad, that's not bad. In any case, there
(16:44):
is close to real bagels. I think they're actually bagels,
but they're sort of bagel minus.
Speaker 6 (16:55):
Moving on, Hey, Bill, after the divorce, did Maria stay
with you or does she go to Marjorie.
Speaker 2 (17:02):
Marjorie want to say, yeah, stays with Marjorie.
Speaker 1 (17:05):
She's been with the family for what twenty six years
and Maria is still there and will be for the
rest of whosever life goes.
Speaker 2 (17:16):
First, one more until we take a break.
Speaker 7 (17:22):
Hi, Bill, It's Rebecca from Orange County. My question to
you is are you truly retiring? And do you have
a date? Because I keep hearing you talk about it,
but I don't recall hearing an announcement. Just want to know.
Speaker 2 (17:37):
Yeah, there isn't a date.
Speaker 1 (17:40):
I was supposed to at the end of this year
and we extended the contract, so I really don't know when.
And yes, well, yeah, at some point I'm going to retire,
all right, either I'm going to forget everything or go
off on tangents or grope for words or for what
(18:03):
I just said. Yeah, and uh, what would that sound like? Yeah, exactly.
So the answer is I don't have a date. It's
uh because I'm still having too much fun here. It's
one of those jobs that I still enjoy.
Speaker 2 (18:21):
And and then what do I do?
Speaker 1 (18:22):
I don't have hobbies now. I don't play cards, I
don't play golf, I have no friends. I hate my family.
Speaker 2 (18:30):
So you know what am I gonna do? Well, I'll
tell you what I'm gonna do. I'll tell you what
I'm gonna do.
Speaker 1 (18:35):
I think, and I've been looking at this. I think
I'm going to get an undergrad degree in history. I
think I'm going to go back to school.
Speaker 3 (18:44):
And that would get cool.
Speaker 2 (18:45):
That would be cool because I love history, and I didn't.
Speaker 1 (18:48):
I received an undergrad degree in political science and in retrospect.
Speaker 2 (18:53):
That should have been history. So I'll be the oldest
oldest guy there in class.
Speaker 1 (18:59):
Now, you got everybody else will be you know, eighteen nineteen,
whenever they go to school twenty and everybody will be
on their computers taking notes. I will be with my
yellow pad writing my notes out and people will look
at me and go, you, sir, are a dinosaur.
Speaker 3 (19:16):
Well you're taking your notes on a speaking spell.
Speaker 2 (19:19):
Uh yeah, yeah, see I'm coughing.
Speaker 1 (19:24):
I'm such a dinosaur that I still don't understand how
cell phones work if a phone is not connected to
the wall via wire, I just don't get it, all right.
Speaker 8 (19:34):
My question to Bill Handle is do they purposely keep
another show between you and John Cobil? I can imagine
cross talks between the two of you would be insane.
You guys have completely opposite views on the things that
are going on. Have a good day.
Speaker 4 (19:50):
Uh yeah, dude, I know they don't purposely do that,
not like those little spacers at the grocery store.
Speaker 3 (19:56):
Gary and Shannon.
Speaker 1 (19:57):
Yeah, not really. I mean there have been times I'm
up against John and uh we're following. You know, our
cross talk was okay, it was John. You're really an
a hole, aren't you? Not as much as you are Handle?
Speaker 6 (20:11):
It was, Uh, it was good.
Speaker 2 (20:14):
John. You're William moron. I don't know how people listen
to you, Bill, I don't know how people listen to you.
Speaker 3 (20:21):
You're more moronic than I am. It's all good, it's
all good.
Speaker 2 (20:24):
Stuff.
Speaker 3 (20:26):
You guys should wrestle.
Speaker 2 (20:28):
Uh, yeah, we should, John Will Yeah, I know.
Speaker 1 (20:31):
I wrestle Lindsey and she weighs one hundred and five
pounds and she kicks the crap out of me.
Speaker 2 (20:36):
Okay, Uh, moving on that, we know that now. But yeah, hey, Bill,
you moved to Orange County.
Speaker 1 (20:44):
I like to know what city you moved to.
Speaker 2 (20:47):
Uh, you know, I don't even do I share that.
Speaker 3 (20:49):
I guess I do now.
Speaker 2 (20:51):
Uh yeah, I don't have a problem with that. It's Uh.
Speaker 1 (20:53):
San Juan Capistrano is where I moved South Orange County.
So when I have a cold, I never have problems swallowing.
Did you know that even when I have a sore throat?
That's very funny. By the way, you know there are
no swallows in San Juan Capistrano. You know that they're
supposed to come back every year.
Speaker 2 (21:13):
There's one. There's one that shows up and thousands of people.
Speaker 3 (21:18):
Huh, you only need one.
Speaker 2 (21:20):
That's true. That's true?
Speaker 1 (21:22):
All right?
Speaker 3 (21:23):
More, Can you explain where the terroriffs go? Where do
they put some money in collecting from the terriffs?
Speaker 2 (21:31):
Oh, that's a very good question. Tariffs.
Speaker 3 (21:36):
I don't know.
Speaker 2 (21:38):
They're paid for by the manufacture and they go I
think to the you know, I don't know.
Speaker 3 (21:47):
It's a very good question. What kind of coffer is
that just going down?
Speaker 1 (21:50):
I know that's actually that's actually a very good question.
I mean, obviously the manufacturer pays for it. So one
hundred dollars worth of goods that have a twenty five
percent tariff cost of one hundred and twenty five dollars.
I don't think a separate check goes, but I think
it may be the producer the manufactures one that you know,
the company that is buying the goods pays extra money,
(22:15):
pays the tariff, and.
Speaker 2 (22:16):
I don't know does that go to the government ors
that go to the producer of the goods.
Speaker 3 (22:21):
I don't know.
Speaker 2 (22:22):
That's a good question, and I should know that. Oh
do I feel stupid on that one? Okay, we do
one more, right?
Speaker 3 (22:36):
Hi, Bill, what is the weirdest fan interaction that you've
ever had? Thanks love the show? Well, this is easy.
You're about to marry her.
Speaker 1 (22:47):
That's very funny. That's very good. I've had so many.
What's some of the weirdest ones that I've had? Well
in person or on the phone, which was crazy. There
was one when my little ones were in strollers and
we're doing an event at some Italian something and someone
(23:07):
made a beeline for the kids and that was a
real tough interaction.
Speaker 2 (23:12):
And thank goodness that it was Sam, who was our
security at that point.
Speaker 1 (23:18):
And Sam shot this woman right through the chest and
it worked out just fine and she went down, and
so my kids were fine, only in my dreams, but
he had Well, yeah, that was a weird one.
Speaker 2 (23:31):
There are plenty, you know, none of them came to mind.
But I'm done, guys. Okay, that was kind of fun.
Those are good for you, Neil choosing those?
Speaker 1 (23:39):
All right, So I'm back in a couple of weeks,
actually in three weeks. So I will come back and
I will be a married human being again.
Speaker 2 (23:50):
How about that?
Speaker 6 (23:51):
All right?
Speaker 2 (23:52):
We're done. Gary and Shannon coming up next nine p.
Speaker 8 (23:56):
Thirty.
Speaker 2 (23:56):
I think they're talking about the Dodgers, if I'm not mistaken.
Speaker 1 (23:59):
Oh, Shannon talking about sports as a shocker and nine
news nuggets you need to know, Yeah, yes, And then
just a goodbye to everybody here, everybody that works for me,
all the people, and I forget all their names. This
is KFI A M six. You've been listening to the
Bill Handle Show. Catch My Show Monday through Friday six
(24:21):
am to nine am, and anytime on demand on the
iHeartRadio app
You're listenings KFI AM six forty the Bill Handles show
on demand on the iHeartRadio f KFI AM six forty
Handle It is a Foody Friday, Pie Day, March fourteenth,
three point one four So clever, so clever.
Speaker 2 (00:21):
It's time. It's the last hour of the show. So
what do we do? Well?
Speaker 1 (00:26):
The first half hour of the last hour is Foody
Friday with Neil Savedra, and the last half hour is
ask handle Anything, which is kind of a neat way
of embarrassing me.
Speaker 2 (00:36):
And I will go through it and just tell you
about it a.
Speaker 1 (00:39):
Little later in the meantime. It is time for Foody Friday.
Neil is host of the Fork Report all Things Food,
and that's Saturday tomorrow afternoon from two to five, and
he is at at Fork Reporter as a social address.
All right, Neil, some news about Trader Joe's. Now, I'm
a big fan of Trader Joe's. Trader Joe, Yeah, and
(01:01):
they have great stuff.
Speaker 3 (01:02):
I mean you're sort of cheating on Costco.
Speaker 1 (01:04):
Well, yeah, but Costco doesn't have, for example, the frozen
Indian food which Trader Joe's has, chicken masala and butter
chicken and all the great stuff, which is not only good,
it's also very reasonably priced. By the way, the Indian
food in Trader Joe's is made in Canada.
Speaker 2 (01:26):
I don't know if you knew that.
Speaker 3 (01:27):
Oh, it's going to be expensive.
Speaker 2 (01:29):
You bet it's going to be expensive. Yeah. Okay, So
let's talk about what's happening at Trader Joe's.
Speaker 4 (01:35):
You know, they are releasing some of the products for Easter.
They've got some Easter products coming in. I know we're
looking at what the twentieth or twenty first is when
spring starts and all of that stuff. But they're starting
to put out some of their Easter fair and it
(01:56):
looks really good. They actually have this cake that caught
my I'm a sucker for yellow cake with chocolate frosting.
That was the birthday cake growing up for me. They
have one that is this sheet cake that they have,
but it's actually gluten free. However they've done it. The
word on the street is this is incredibly tasty and
(02:17):
you wouldn't know that it was gluten free by biting
into it.
Speaker 3 (02:22):
They have gluten.
Speaker 2 (02:24):
Do you know most people have no idea what gluten is.
Speaker 4 (02:27):
Gluten is a protein, so gluten you know how you
need bread when you're needing doe. What you're doing is
you're lining up the gluten. You're lining up the protein,
uh to stretch it out.
Speaker 3 (02:39):
That makes uh.
Speaker 4 (02:41):
The rising process and the proofing process, all these things.
Speaker 3 (02:46):
Do what they do, creating the air people and.
Speaker 2 (02:49):
People are allergic, right, and people are allergic to it,
but no people are. It's let's do yeah free for
no reason.
Speaker 4 (02:56):
If you have silly acs and things like that, yes,
but there are some you know, there was a fad
that kind of people said they had issues with it.
Studies don't always show that to be true. One of
the things is is they think there might be a
secondary cause, something that's in the wheat flower that isn't
the gluten that people are reacting to.
Speaker 3 (03:15):
But that's a whole other thing. All right.
Speaker 1 (03:17):
So yellow cake with chocolate frosting gluten free and it
tastes great.
Speaker 4 (03:21):
Ye, that's the word of the street. They have dark
chocolate peanut butter Porter, which is a beer. It's got
this intense chocolate peanut butter taste, which might go well
with you know, deep dark beer like this.
Speaker 3 (03:35):
But at nine percent.
Speaker 4 (03:37):
ABV, that's a pretty hearty belt Therefore, anybody who is
into those kind of higher.
Speaker 3 (03:44):
ABV beers, they got to break apart. Bunny.
Speaker 4 (03:48):
One of the things that they have that people really love,
or their JoJo's.
Speaker 3 (03:52):
Have you seen those? They're like their.
Speaker 4 (03:55):
Spin on oreos, basically chocolate on the outside, the vanilla
frosting on the inside. But these are a couple of
the cookies are gonna be covered in milk chocolate. They've
got Easter themes sprinkles on them. And something that caught
my eye was crispy dried watermelon dehydrated.
Speaker 2 (04:16):
Yeah, I've never seen that before.
Speaker 3 (04:18):
Yeah, that actually sounds kind of good in a chip for.
Speaker 2 (04:23):
Uh No, yeah, it's actually yeah, I like I like
dried fruit, I do, so. Yeah, watermelon, I never one.
I've never seen it before.
Speaker 3 (04:33):
This.
Speaker 2 (04:34):
I have a question for Easter.
Speaker 1 (04:36):
In the frozen food section in the meat section, are
they offering rabbit? No?
Speaker 3 (04:42):
Okay, they do have frozen water that anyone can walk on.
Speaker 2 (04:49):
No, that's very true.
Speaker 4 (04:51):
You might want to break out your Zelmans for this.
They have a garlic butter irish potato chip.
Speaker 2 (04:56):
Oh that sounds good.
Speaker 1 (04:58):
You know, they have such meat stuff and you really
can't compare it to everybody, anybody else, because it's I
mean it's they don't manufacture themselves, but they have a
white label which is their name on it, Trader joe
Is that are obviously manufactured by other companies. But I
don't know where they find this stuff because it is unique.
You just don't see it anyplace else.
Speaker 4 (05:19):
I got one to top that black garlic cream cheese spread.
Have you ever had black garlic? You know, I haven't.
It's a process where it is low and slow cooked,
and it is it's black, but it is like.
Speaker 3 (05:41):
Condensed.
Speaker 1 (05:42):
It's an intense scarlet. It's an intense scarlet flavor.
Speaker 3 (05:45):
A little bit goes a long way.
Speaker 4 (05:47):
And they've got that cream cheese spread, which to me
sounds pretty darn fantastic. But these are some of the
things you're gonna start seeing coming to Trader Joe's. Another
fan favorite. One of their newest products that people are
calling a game changer is their new soft pretzel twists.
Speaker 5 (06:07):
See I love the big pretzels, the soft Prestel pretzels
like the German pretzels with the big chunks of salt
on it. The salt crystals instantly give you a dima
and it's just fantastic stuff.
Speaker 4 (06:24):
When you and I vacationed with the family to northern
France where they meet, it meets Germany, not Tracy, but
the area. So you remember the pretzels there in that
little town that looked like all you were transformed to
Germany and they had all those pretzels and nougat on
(06:47):
the street. Yes, man, oh man, that was some of
the best pretzels I've ever had. So this soft pretzel twist,
it has a salt packet.
Speaker 3 (06:56):
There, you can warm it up, you can dip.
Speaker 4 (06:59):
It in some of the the kso and the different
you know, dipping sauces and stuff that they have there
at Trader Joe's.
Speaker 3 (07:07):
That's a big one.
Speaker 4 (07:08):
And people are saying, especially for the price about fifty
eight cents a pretzel, once you break it all down,
those are pretty delicious.
Speaker 2 (07:17):
And you know what I also like.
Speaker 1 (07:18):
The very unique to Trader Joe's is their Fearless Flyer,
the magazine that they publish, and the way the food
and the drink.
Speaker 2 (07:28):
Products are described.
Speaker 1 (07:30):
This is one of those where you have car copywriters
who are so good, unlike anything that's written here in
terms of commercials at KFI. I mean this is so
well written that you want to buy everything that they
describe and.
Speaker 3 (07:46):
The little drawings that go with well, all of it,
all of it.
Speaker 2 (07:48):
I mean, it's just fantastic. Neil does shirt stomach?
Speaker 6 (07:53):
What is that?
Speaker 2 (07:54):
And either do you enjoy it? Do you take care
of it? Do you deal with that?
Speaker 4 (08:01):
Sounds like uh, some some treat out of Germany? Please
enjoy some dessert stomach. So the saying is you eat
first with your eyes. And we've always known that there's
something about the appearance of food, the colors of food
that tell our.
Speaker 3 (08:16):
Brain that we're going to enjoy it or what it
might taste like.
Speaker 4 (08:20):
Well, there's a study that came out, a recent study
from the max Planic Institute for Metabolism, metabolism that didn't
look right to me. Research in Germany as a matter
of fact, of how we consume sugar in particularly, and
(08:42):
how why it is that when we're already sated, after
we've eaten a whole meal, we crave dessert.
Speaker 3 (08:49):
I want to sweet, Yeah, me too.
Speaker 4 (08:52):
I always want that that finish at the end and
not not everywhere you go do you have dessert at
the end. But it's very much how we like to
enjoy food, and they find that it isn't It isn't
something coming from the stomach in the sense that it's saying, hey,
I'm still hungry and I want this. It is something
(09:13):
that starts in the brain. So during our process of eating,
we start thinking about dessert that we want. So by
the time we're finished with the meal, our brain has
already told us to expect and desire something sweet. So
it's strange that it doesn't come from the place that
(09:35):
you would think it would, you know, your stomach or
your body telling you, hey, you're still hungry. This craving
for dessert after you're full really is a combination of factors,
one of which is your part of your body saying, okay,
you're slowing down because you've eaten so much. You need
(09:55):
a boost of energy, so you think about the sugar.
But also is that you dart contemplating it early. So
they say, if you want to kind of curb this
a little bit, do some swapouts of sweet things like
chewing gum or something like that that will kind of
tell your mind that you're you're getting something sweet.
Speaker 1 (10:17):
Isn't that cultural in the sense that we eat sweets
for the dessert and France, I think is a cheese
course or fruit course whatever they finish the meals with.
Speaker 2 (10:29):
They don't do sweets in France. They do them. Yeah,
I think you have them for afternoon, et cetera.
Speaker 3 (10:34):
But they have them all day. Log It's like, yeah,
but I don't think.
Speaker 1 (10:38):
I don't think it's dessert after a meal in terms
of a slice of pie or whatever.
Speaker 4 (10:44):
So you know, I think everywhere No, so it's very American. Yeah,
there are other places that do it as well.
Speaker 1 (10:52):
Yeah, yes, sugar Blubber France, sugar Frog. I don't know
if I can say that, we try. I know.
Speaker 3 (11:02):
The least offensive thing you've said today.
Speaker 2 (11:05):
If sugar frog for the French.
Speaker 3 (11:07):
Yeah, yeah, that's the least.
Speaker 4 (11:10):
But having something at the end, We've had it with
the mint, you know, having a little mint at the end,
a little chocolate or something like that. But we go
for pretty hardcore desserts in the States. We like big
desserts at the end of the meal, and it ends
up being kind of part of it. And so your
(11:32):
mind's telling you this, and then guess what happens. Would
you like to see the dessert menu or even worse,
the dessert plate when they bring them all over, and
then you're not going to say no at that point.
Speaker 1 (11:44):
I'll tell you what I have never eaten at the
Cheesecake Factory is cheesecake after a meal because I.
Speaker 2 (11:51):
Am so full and the portions are so big.
Speaker 3 (11:55):
You always take it home. Yeah, but I just I
love the cheesecake. I do.
Speaker 1 (11:59):
I'll tell you the best cheesecake. The best cheesecake in
the world happens to be at Stonefire Grill. Everybody goes
for their carrot cake, which is phenomenal. Their cheesecake is
to die for.
Speaker 4 (12:13):
I had some recently, and it was one of those things,
you know. I joke about this on the show. I
eat a lot of food, but I don't eat a
lot of food while I'm doing the show.
Speaker 2 (12:22):
I noble it.
Speaker 4 (12:23):
I taste things because it's hard to do the Forek
Report when you're constantly feasting. But there are certain things
that I will plow through, and their cheesecake is one
of them. I will keep eating it throughout the entirety
of the program.
Speaker 1 (12:38):
Understand, I hate people that eat during the show. I
think it is so unprofessional.
Speaker 3 (12:43):
All right, Oh, you're gonna love some of the questions.
Then coming up.
Speaker 4 (12:48):
I'll ask Bill anything, because that's always one that pops up. Yes,
I will tell you this. Lastly, we were talking about
safety eat meat. Some people get concerned as you get
the bloated package, you know, the saran wrap that's opened,
the white styrofoam, and you get ground b for things
like that. So that bloating is usually caused by extra
(13:11):
carbon dioxide that is pumped into the packaging. They do
that so the beat will last longer, so it's not
always a problem. Most likely it is there on purpose.
But to tell if it's spoiled, you got to use
your senses. It's got an off odor. If it's slimy,
you know, it's out. If it's greenish, it's gone bad.
(13:35):
You got to trust those things and throw it out
if it's sour or ransid or any of those things.
But people ask me all the time, it looks great,
but it's a little bloated. Well, it's bloated because they
put that in there to keep it fresh longer. So
it doesn't mean that it's.
Speaker 3 (13:49):
Bad for you.
Speaker 2 (13:50):
You know, That's what I tell you.
Speaker 4 (13:51):
You look great, a little bloated, a little blooded, And
I say, yeah, but that's on purpose. That's because I've
actually put carbon dioxide pumped into me, so I stay
fresh longer.
Speaker 2 (14:02):
Well there you are.
Speaker 1 (14:03):
All right, guys, we're done with Foody Friday. It is
tomorrow The Fork Report with Neil Saturday two two five pm.
You don't want to miss that. Okay, okay, It's time
for ask Handle Anything. And this came out of well
listeners asking people you know what's Neil like?
Speaker 2 (14:21):
Was John like? So ask Candle anything?
Speaker 1 (14:24):
We do every week and we record or you record
the questions and I answer them here for the first time.
Speaker 2 (14:31):
Right now, all right, cono. First question, Hi Bill, I
have a question.
Speaker 3 (14:35):
My name is Greig. Why do you always slurp on
the microphone?
Speaker 6 (14:39):
Are you licking it?
Speaker 3 (14:40):
Are you spitting at it? What's going on?
Speaker 2 (14:43):
Yes?
Speaker 4 (14:51):
Do you know that it as part of an insurance
policy for your show? Is we take the mic sock
after every show? I tell you watch it.
Speaker 3 (15:01):
We can recreate you through your DNA, very very strong.
Speaker 6 (15:06):
Okay, Next question, Hey, Handle, you change the music from
the Jerry Lewis telethon tuned to baby Shark on the
handle on the law.
Speaker 3 (15:17):
Oh yeah, what's up?
Speaker 1 (15:19):
Man? Yeah? What I used to do when calls don't
come through, we immediately go to Baby Shark because I
can't do the show without calls coming through. And sometimes
I get zillions of calls and people wait for two hours,
and other times I'm begging for phone calls.
Speaker 3 (15:31):
Weird show.
Speaker 1 (15:32):
So we used to yeah, yeah, we used to play
the Jerry Lewis telethon music that Jerry Lewis sang at
the end of the telephon after forty eight hours or whatever,
and he was dragging himself.
Speaker 2 (15:44):
Well, I got bored with that.
Speaker 1 (15:45):
So now it's Baby Shark, and that generates phone calls
like you cannot believe, because I'll say, you're gonna listen
to this for twenty minutes. I don't care Baby Shark.
It just goes on and on on. So phone calls
just explode.
Speaker 2 (15:59):
That's why.
Speaker 1 (15:59):
And I got bored with the other one. We did
it for years, so now it's Baby Shark. Okay, good
question or not?
Speaker 2 (16:07):
It's kind of dumb. Actually, all right, moving on.
Speaker 3 (16:10):
Hi, I have a question for Bill.
Speaker 6 (16:12):
Costco sells bagels two sleeves of six for about eight dollars.
Speaker 3 (16:16):
Is wondering Bill, do you consider these real jew bagels?
Speaker 1 (16:20):
Yeah?
Speaker 2 (16:20):
They actually are real Jew bagels.
Speaker 1 (16:22):
But the problem with the real jew bagels that are
sold in packages, they don't have the same crunch or
the same chew as bagels that come out of a
bagel shop. Now, if you say they're chew ish or
that's not bad, that's not bad. In any case, there
(16:44):
is close to real bagels. I think they're actually bagels,
but they're sort of bagel minus.
Speaker 6 (16:55):
Moving on, Hey, Bill, after the divorce, did Maria stay
with you or does she go to Marjorie.
Speaker 2 (17:02):
Marjorie want to say, yeah, stays with Marjorie.
Speaker 1 (17:05):
She's been with the family for what twenty six years
and Maria is still there and will be for the
rest of whosever life goes.
Speaker 2 (17:16):
First, one more until we take a break.
Speaker 7 (17:22):
Hi, Bill, It's Rebecca from Orange County. My question to
you is are you truly retiring? And do you have
a date? Because I keep hearing you talk about it,
but I don't recall hearing an announcement. Just want to know.
Speaker 2 (17:37):
Yeah, there isn't a date.
Speaker 1 (17:40):
I was supposed to at the end of this year
and we extended the contract, so I really don't know when.
And yes, well, yeah, at some point I'm going to retire,
all right, either I'm going to forget everything or go
off on tangents or grope for words or for what
(18:03):
I just said. Yeah, and uh, what would that sound like? Yeah, exactly.
So the answer is I don't have a date. It's
uh because I'm still having too much fun here. It's
one of those jobs that I still enjoy.
Speaker 2 (18:21):
And and then what do I do?
Speaker 1 (18:22):
I don't have hobbies now. I don't play cards, I
don't play golf, I have no friends. I hate my family.
Speaker 2 (18:30):
So you know what am I gonna do? Well, I'll
tell you what I'm gonna do. I'll tell you what
I'm gonna do.
Speaker 1 (18:35):
I think, and I've been looking at this. I think
I'm going to get an undergrad degree in history. I
think I'm going to go back to school.
Speaker 3 (18:44):
And that would get cool.
Speaker 2 (18:45):
That would be cool because I love history, and I didn't.
Speaker 1 (18:48):
I received an undergrad degree in political science and in retrospect.
Speaker 2 (18:53):
That should have been history. So I'll be the oldest
oldest guy there in class.
Speaker 1 (18:59):
Now, you got everybody else will be you know, eighteen nineteen,
whenever they go to school twenty and everybody will be
on their computers taking notes. I will be with my
yellow pad writing my notes out and people will look
at me and go, you, sir, are a dinosaur.
Speaker 3 (19:16):
Well you're taking your notes on a speaking spell.
Speaker 2 (19:19):
Uh yeah, yeah, see I'm coughing.
Speaker 1 (19:24):
I'm such a dinosaur that I still don't understand how
cell phones work if a phone is not connected to
the wall via wire, I just don't get it, all right.
Speaker 8 (19:34):
My question to Bill Handle is do they purposely keep
another show between you and John Cobil? I can imagine
cross talks between the two of you would be insane.
You guys have completely opposite views on the things that
are going on. Have a good day.
Speaker 4 (19:50):
Uh yeah, dude, I know they don't purposely do that,
not like those little spacers at the grocery store.
Speaker 3 (19:56):
Gary and Shannon.
Speaker 1 (19:57):
Yeah, not really. I mean there have been times I'm
up against John and uh we're following. You know, our
cross talk was okay, it was John. You're really an
a hole, aren't you? Not as much as you are Handle?
Speaker 6 (20:11):
It was, Uh, it was good.
Speaker 2 (20:14):
John. You're William moron. I don't know how people listen
to you, Bill, I don't know how people listen to you.
Speaker 3 (20:21):
You're more moronic than I am. It's all good, it's
all good.
Speaker 2 (20:24):
Stuff.
Speaker 3 (20:26):
You guys should wrestle.
Speaker 2 (20:28):
Uh, yeah, we should, John Will Yeah, I know.
Speaker 1 (20:31):
I wrestle Lindsey and she weighs one hundred and five
pounds and she kicks the crap out of me.
Speaker 2 (20:36):
Okay, Uh, moving on that, we know that now. But yeah, hey, Bill,
you moved to Orange County.
Speaker 1 (20:44):
I like to know what city you moved to.
Speaker 2 (20:47):
Uh, you know, I don't even do I share that.
Speaker 3 (20:49):
I guess I do now.
Speaker 2 (20:51):
Uh yeah, I don't have a problem with that. It's Uh.
Speaker 1 (20:53):
San Juan Capistrano is where I moved South Orange County.
So when I have a cold, I never have problems swallowing.
Did you know that even when I have a sore throat?
That's very funny. By the way, you know there are
no swallows in San Juan Capistrano. You know that they're
supposed to come back every year.
Speaker 2 (21:13):
There's one. There's one that shows up and thousands of people.
Speaker 3 (21:18):
Huh, you only need one.
Speaker 2 (21:20):
That's true. That's true?
Speaker 1 (21:22):
All right?
Speaker 3 (21:23):
More, Can you explain where the terroriffs go? Where do
they put some money in collecting from the terriffs?
Speaker 2 (21:31):
Oh, that's a very good question. Tariffs.
Speaker 3 (21:36):
I don't know.
Speaker 2 (21:38):
They're paid for by the manufacture and they go I
think to the you know, I don't know.
Speaker 3 (21:47):
It's a very good question. What kind of coffer is
that just going down?
Speaker 1 (21:50):
I know that's actually that's actually a very good question.
I mean, obviously the manufacturer pays for it. So one
hundred dollars worth of goods that have a twenty five
percent tariff cost of one hundred and twenty five dollars.
I don't think a separate check goes, but I think
it may be the producer the manufactures one that you know,
the company that is buying the goods pays extra money,
(22:15):
pays the tariff, and.
Speaker 2 (22:16):
I don't know does that go to the government ors
that go to the producer of the goods.
Speaker 3 (22:21):
I don't know.
Speaker 2 (22:22):
That's a good question, and I should know that. Oh
do I feel stupid on that one? Okay, we do
one more, right?
Speaker 3 (22:36):
Hi, Bill, what is the weirdest fan interaction that you've
ever had? Thanks love the show? Well, this is easy.
You're about to marry her.
Speaker 1 (22:47):
That's very funny. That's very good. I've had so many.
What's some of the weirdest ones that I've had? Well
in person or on the phone, which was crazy. There
was one when my little ones were in strollers and
we're doing an event at some Italian something and someone
(23:07):
made a beeline for the kids and that was a
real tough interaction.
Speaker 2 (23:12):
And thank goodness that it was Sam, who was our
security at that point.
Speaker 1 (23:18):
And Sam shot this woman right through the chest and
it worked out just fine and she went down, and
so my kids were fine, only in my dreams, but
he had Well, yeah, that was a weird one.
Speaker 2 (23:31):
There are plenty, you know, none of them came to mind.
But I'm done, guys. Okay, that was kind of fun.
Those are good for you, Neil choosing those?
Speaker 1 (23:39):
All right, So I'm back in a couple of weeks,
actually in three weeks. So I will come back and
I will be a married human being again.
Speaker 2 (23:50):
How about that?
Speaker 6 (23:51):
All right?
Speaker 2 (23:52):
We're done. Gary and Shannon coming up next nine p.
Speaker 8 (23:56):
Thirty.
Speaker 2 (23:56):
I think they're talking about the Dodgers, if I'm not mistaken.
Speaker 1 (23:59):
Oh, Shannon talking about sports as a shocker and nine
news nuggets you need to know, Yeah, yes, And then
just a goodbye to everybody here, everybody that works for me,
all the people, and I forget all their names. This
is KFI A M six. You've been listening to the
Bill Handle Show. Catch My Show Monday through Friday six
(24:21):
am to nine am, and anytime on demand on the
iHeartRadio app
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