April 18, 2025 • 23 mins
(Friday 04/18/25)
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about why “Fresh” isn’t always better, Martha Stewart's ultimate host gift, and Kraft Mac n Cheese is getting a new flavor. The show closes with ‘Ask Handel Anything.’
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about why “Fresh” isn’t always better, Martha Stewart's ultimate host gift, and Kraft Mac n Cheese is getting a new flavor. The show closes with ‘Ask Handel Anything.’
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
You're listening to Bill Handle on demand from KF I
am six forty.
Speaker 2 (00:06):
Yeh, I am six forty Bill Handle Here on a
foody Friday, April eighteenth. Tomorrow, Neil is on from two
to five with the Fork Report, and we're actually you're
gonna have folks from Zelman's Minty Mouth on the.
Speaker 3 (00:24):
Show because we've got a special discount and.
Speaker 1 (00:27):
It's go ahead.
Speaker 2 (00:29):
Yeah, And tomorrow is your breath is going to stink
Garlic Day nationally, right.
Speaker 1 (00:37):
It is National Garlic Day.
Speaker 3 (00:39):
I'll actually be giving some recipes and some you know,
how to roast garlic and all kinds of things on
the show as well.
Speaker 4 (00:45):
That sounds like a lot of fun, it does.
Speaker 2 (00:46):
I'll be listening because I generally always listen, and roasted
garlic is phenomenal.
Speaker 4 (00:51):
And it's not garlic. It's not garlic ly it's sweet.
Speaker 3 (00:54):
It's just wood and silky and delicious.
Speaker 2 (00:57):
Okay, enough of that getting all excited about whale.
Speaker 4 (01:03):
It does and bald eagle breast.
Speaker 3 (01:06):
Breast like cannibalism eating whale.
Speaker 1 (01:11):
It's a fat joke.
Speaker 4 (01:12):
Bill oh oh, got it all right? Fair enough, all right,
let's do it.
Speaker 2 (01:16):
Kneels on from two to five tomorrow afternoon with a
Fork Report, and he's at Fork Reporter is his social address.
So this is something we talked about for oh forever,
and that is the concept of fresh is always better,
and in many cases it is not.
Speaker 4 (01:34):
Case.
Speaker 2 (01:35):
In point, shrimp that you buy at the store is
always frozen. You do not get fresh shrimp. And why
is that? Because shrimp goes south in five minutes and
what you have are these shrimp fisher people. It's processed
right there on the boat and that is fresh. Same
(01:57):
thing with meat. So let's talk about fresh not being better.
Speaker 3 (02:02):
Well, yeah, fresh obviously has its benefits, and I think
we assume that fresh is one thing and frozen is another.
The technology of frozen has gotten so good that really
you're ceiling in the nutrients and everything in that freshest moment,
and that tech is important not only to be able.
Speaker 1 (02:22):
To have really.
Speaker 3 (02:25):
Peak flavors during off seasons for one, but two, we're
finding that frozen is better for waste. You have in
two levels. So you've got at the grocery store level
or at the selling level there that a lot of
it goes to waste, six times more of the fresh
(02:50):
vegetables and the like get thrown away or tossed or
become waste because they go bad so quickly. Yet you
can have frozen coal, peas, carrots, green beans, whatever it is,
and they can last six months a year, no problem,
and we're less likely to waste them.
Speaker 1 (03:10):
So becomes a bank.
Speaker 3 (03:12):
If you will, of storage as long as you're turning
them over that doesn't go to waste in the store,
at the retail level or at home in the same way.
Speaker 2 (03:21):
Yeah.
Speaker 4 (03:22):
Case in Point Wowfork we did an event. It's all frozen,
all of.
Speaker 2 (03:27):
It, and the meat is phenomenal because of the technology
and because actually it tastes as good. I'm going to
be grilling on Sunday, for example, and I'm going to
go to Costco and I am going to buy their
prime beef, which I do, which costs.
Speaker 4 (03:46):
More money than you can imagine.
Speaker 2 (03:48):
And you buy it in bulk, and I will freeze
half of it, yea, And when I defrost a month later,
two months later, it is every bit as good as
it would better than it's sitting in the refrigerator for
three days.
Speaker 3 (04:03):
And even though you have great refrigeration and freezers, they're
not as good as the ones that like you said
like a wild Fork uses they are flash frozen. And
the tech you don't think of freezing as technology, but
the slower you freeze something, the larger the crystallization of
(04:28):
ice becomes. So if you freeze something slower, it makes
like these daggers of ice that tear the cell structure
of whatever you're freezing.
Speaker 1 (04:39):
That's what makes it a different like it'll make it a.
Speaker 3 (04:42):
Little mushy, or you get freezer burned because the air
gets in there. So being able to freeze quickly and
cover every nook and cranny simultaneously of whatever you're freezing
will give you a perfect product. And the thing with
wild Fork you were saying, you can also cook from frozen.
(05:03):
And when you could cook from frozen, then you don't
have to thought out and you do all that.
Speaker 2 (05:07):
And the technology of flash freezing, first of all, it's
big technology. I mean, it takes machinery on a huge level.
And flash freezing doesn't the worker go up to the
flash freezer and expose himself, open his.
Speaker 4 (05:23):
Know, his trench coat.
Speaker 3 (05:24):
And I don't know if you've done that or not,
but I'm pretty sure that Vienna sausages come in water
and aren't frozen.
Speaker 4 (05:31):
But oh it's fine. Had to go to a had
to go there.
Speaker 2 (05:35):
But the technology is if you ever go to one
of these places, I mean it's it's the size of
a warehouse.
Speaker 1 (05:42):
Oh, I have and I've seen.
Speaker 2 (05:44):
You know.
Speaker 3 (05:44):
What's interesting is they're able if you can get something frozen.
A lot of times they freeze and things like vodka
because vodka won't freeze solid because of anything eighty proof
or higher with alcohol is going to uh, it will
get to the the frozen point but won't freeze. So
it envelops everything and freezes it all at once instead
(06:07):
of nooks and crannies freezing at a slower rate. It's
the the tech. The freezing tech is actually okay, pretty amazing,
all right.
Speaker 2 (06:15):
Martha Stewart uh the ultimate host gift. Now, I'm a
huge fan of Martha Stewart. Uh is she involved uh
with Snoop in Uh, let's say an intimate way.
Speaker 4 (06:28):
I've heard many things about that.
Speaker 1 (06:31):
I have they done it? Is that?
Speaker 2 (06:33):
What? Yeah?
Speaker 1 (06:33):
I mean the the they're friends.
Speaker 4 (06:36):
Yeah.
Speaker 2 (06:37):
I just want to throw that out there and start
a rumor. Just I have no idea, but I just
wanted to start the rumor. Uh, Martha Stewart. I love
Martha Stewart. She went to prison for four years and
came out, and you talk about reinventing herself and getting
into prison was the best thing that happened to her.
Business wise, it worked out well for it.
Speaker 3 (06:56):
Well, when you're a smart person, they say, if if
you're a true hustler, it can all be taken away
from you and you could build it back. Because clearly
so Okay, you know, as she's on her one hundred
and fifty I think at one hundred and fifty acre
plot of land in Bedford, New York, so she has
(07:16):
an actual farm. The thing that thrilled me about this
article in Food and Wine was you think of her
as the ultimate host, right, and what would a host
bring as a host gift when she's going to someone
else's house. In this case, Martha Stewart says, hey, skip
the bottle of wine and bring eggs now. In her case,
(07:38):
they are eggs from her farm. Now, I've been gifted
eggs from people before. Brian Suits gifted me eggs before,
our own Jean Sharp has before. And I think it's
a magnificent gift.
Speaker 4 (07:53):
Yeah, that is I was, you know, I have to
tell you what.
Speaker 2 (07:55):
I was gifted eggs years ago by a bunch of
kids on Halloween.
Speaker 1 (08:00):
Oh yeah, that was different. Were they throwing them at you?
Speaker 4 (08:04):
They were throwing them at the house.
Speaker 1 (08:05):
Yes, yeah, they weren't giving you the toilet paper either.
I know.
Speaker 3 (08:10):
Now, do you think any parent would let their kid
throw toilet paper and eggs with the expense of both
of them?
Speaker 4 (08:16):
Probably not.
Speaker 1 (08:17):
But you know, that's Rolex at the house.
Speaker 4 (08:20):
You know, it's kind of weird. You know.
Speaker 2 (08:22):
It reminds me in Japan, for example, when cantalopes were
in that were a fortune, people would present them as
gifts in gift boxes.
Speaker 3 (08:34):
Oh sure, Well, you know what, back in the day
when it was much more difficult to get certain herbs
and spices and you know, the spice trails and all
of that, where they were, you know, it was money.
Speaker 1 (08:45):
I mean the term.
Speaker 3 (08:46):
Salary that we say salary comes from salt because salt
was used as payment. So I just like the fact
that she's thinking differently and she says, you know, you
put little bows on them, or there's ways that you can.
Speaker 1 (09:04):
You know, jum up or what have you.
Speaker 3 (09:06):
But I think that that's a sweet notion to bring food.
I once heard a man at church many years ago.
They were, you know, after church, they were people were
gathered around outside talking and having fellowship and all that stuff,
and and someone.
Speaker 1 (09:22):
Says, hey, let's let's get together for a drink or something.
Speaker 3 (09:26):
And the guy goes, no, no, no, no, no, let's
get together for a meal. I don't trust somebody that
wants to give me a drink. I trust somebody and
wants to feed me. And I liked that concept of
wanting to break bread or here's something you nourish your body.
And I thought that was a pretty neat idea. So
I think it's a it's a neat way of of
bringing a gift to somebody, a house gift that's not
(09:48):
wine or alcohol.
Speaker 1 (09:49):
It's it's food, it's nutrients.
Speaker 2 (09:54):
Mac and Cheese, Craft Mac and Cheese is iconic.
Speaker 4 (10:00):
You can't talk.
Speaker 2 (10:00):
About America and American food without mentioning Kraft Mac and Cheese.
Speaker 4 (10:04):
Blue Box, Yeah, it's new flavor.
Speaker 2 (10:08):
I mean, come on, Blueberry, you know everything, Bagel, Mac
and Cheese.
Speaker 1 (10:14):
No, but you know, they do have a ranch.
Speaker 3 (10:16):
I think they have a couple and they have like
a halapen you you can get in the little packets,
individual size. But this is one the interesting thing on
this one, Bill is that this is a fan flavor
that people have been concocting for a long time. And
this one is called Craft's Smoky Barbecue Flavored Mac and Cheese.
(10:36):
And this will go through it's it's a you know,
limited time. I've seen it at Target. You probably find
it at Walmart and the Walmart and the like through
about mid summer. And this is something people have been
making a long for a long time where they'll mix
in some of their favorite barbecue sauce into their mac
and cheese.
Speaker 4 (10:56):
Yeah, that actually sounds good, right.
Speaker 3 (11:00):
Well, you know what I used to do with like
Hamburger Helper. They have the four cheese lasagna one which
I'm a fan of. I mean those boxed things I
grew up on. So I used to add I used
to add cottage cheese to it and then it melts
and it adds a creaminess and a cheesiness, extra cheesiness
(11:20):
to it.
Speaker 1 (11:20):
It brightens it up a little bit.
Speaker 3 (11:22):
And I you know, even with the box stuff, you
can add things to kick them up a bit or
to create custom flavors. And I thought, I thought, this
is kind of an interesting idea, so I'll be curious
to try it out.
Speaker 4 (11:36):
That sounds actually, that sounds good. Oh real.
Speaker 2 (11:39):
Quickly, as a factoid, you were mentioning that the word
salary comes from salt, which actually used to be money.
That's how other Roman lesions were paid. Do you know
where the word pepper derived from?
Speaker 1 (11:54):
No pepper?
Speaker 2 (11:57):
Tomorrow from two to five, it is Neil with the
Fork report. And since tomorrow, yes, tomorrow is yes National
Garlic Day, you can bet what Neil's going to talk
about tomorrow. Every Friday it's ask handle Anything why because
(12:17):
all of us get questions about all of us.
Speaker 4 (12:20):
What's John like?
Speaker 2 (12:21):
What's Neil like? What's handle like? I mean, that's the
question everybody asked. So we started ask handle anything where
you can just ask me and I'm pretty honest about it,
and then you get my answer questions that you record,
and it's done on a Friday.
Speaker 4 (12:36):
So let's do it.
Speaker 2 (12:38):
It's ask handle Anything, Neil and and choose the questions.
I don't know which ones they are. I have never
heard them before, completely spontaneous.
Speaker 4 (12:47):
Kno, let's go for it. Hey, Bill, at your peat
cocaine usage, how many lines would you do per day,
And how much money.
Speaker 1 (12:54):
Were you spending. Oh that's a bit, you're rock it
up in the crack and smoke it out of the pipe.
Speaker 4 (12:58):
Okay, no crack, just lines of cocaine I would do.
Speaker 2 (13:03):
I think three grams a day that I had reached
that point. And well, let me put it this way
in terms of how much money I from the beginning
was making pretty good money as a lawyer right from
the get go.
Speaker 4 (13:20):
And I lived at in my office.
Speaker 2 (13:23):
My office had been a previous porn distribution and filming
site when I moved in and had a shower, a
big open shower where there was actually two by four
tracks where the camera would go back and forth. It
was flocked wallpaper, looked like an Iranian whorehouse. And we
changed it up and I lived there. I drove ale car,
(13:45):
remember those French cars that cost nothing and they were horrible,
and I had one suit.
Speaker 4 (13:50):
So how much was I spending?
Speaker 2 (13:52):
Well, I would say over the four years, I was
a quarter million dollars in the cocaine.
Speaker 1 (13:58):
Holy smokes, Yeah, oh it was.
Speaker 4 (14:01):
I spent a lot. I spent all my money. I
spent all my money on cocaine.
Speaker 2 (14:05):
And then I went to drug rehabit nineteen eighty three
and I have.
Speaker 4 (14:08):
Been clean ever since.
Speaker 2 (14:12):
And I was in I went to cocaine anonymous. I
lasted six months, standing up one day and saying, if
you think I'm going to stay one more minute with
these losers, there is no chance.
Speaker 4 (14:22):
And I left and never went back to a meeting. Okay,
moving on.
Speaker 5 (14:26):
Hello, this question is for Bill Handle. My name is Ariel.
I'm from California. I wanted to know do you like
Mexican food, tacos specifically, and I from Pico Rivera. If
you're ever in the area six so oh five off
of Washington, there is a King Taco. You need to
(14:48):
try it. And I am Mexican and I am legal.
Been listening for years.
Speaker 1 (14:53):
Thank you.
Speaker 2 (14:54):
Okay, good question. We start with I love Mexican food.
Speaker 4 (14:59):
Mexicans not so much.
Speaker 2 (15:01):
The food I adore, and thank goodness, I go to
restaurants that don't have those stupid mariachi bands.
Speaker 4 (15:10):
They be up walking around.
Speaker 2 (15:11):
Remember that I'd give them twenty bucks not to play.
Speaker 4 (15:15):
Take a break? Ye Okay. Another question, Hey, Bill, have you.
Speaker 2 (15:24):
Ever kissed another man on the lips that didn't like you?
Only Neil and it was we were swabbing tonsils and
it was yes, and it was the more exciting thing. However,
both of our mouths were full of food. So yeah, okay, Neil.
Speaker 1 (15:47):
Just twenty.
Speaker 4 (15:49):
Yeah, and you got away with twenty. I got away
with twenty dollars. All right, let's do one more and
then we'll take a break.
Speaker 1 (15:56):
Hey, this is to ask Candell anything question, Bill, what
are the top five things that you always buy at Costco?
Speaker 4 (16:04):
Oh?
Speaker 2 (16:04):
That's excellent, basically any thing frozen. What's in my freezer.
I've got Panco covered shrimp. I've got some dim sum.
I have a couple of pizzas.
Speaker 4 (16:20):
You know that they they.
Speaker 2 (16:23):
Sell fritatas frittatas, although I've been sort of, you know,
not a frittata. I buy their bread chibata roles that
are phenomenal. And their walnut was it, their cranberry walnut loaf. Oh, unbelievable.
So that's normally that I buy. Also shorts. When I need, uh,
(16:47):
you know, my fifteenth pair of shorts and I have
an extra eight dollars to spend, I'll buy a pair
of shorts.
Speaker 4 (16:53):
So those are the top things that I buy.
Speaker 2 (16:56):
Mainly food and the rest of it just kind of
whatever I see snacks. If I see a snacks, have
you tried the shrimp chips? They smell like a shrimp
boat and so those that's what I buy. Good questions today,
by the way. All right, oh, before we go on
and finish up, ask handle anything, just thank you to
(17:22):
Katerina's Club, Bruno Anaheim white House, phenomenal food. I might
add in Anaheim, Northern Italian food is steakhouse. I mean
the food is insane. But his charity, Katerina's Club, which
we get involved in every year, tonight celebrating and you're
not invited, by the way, tonight celebrating twenty years, over
(17:43):
ten million meals served to kids in need. They now
serve over ten over five thousand kids a night.
Speaker 4 (17:54):
Because they're in need. It's amazing. So thank you to Bruno.
Speaker 2 (17:59):
Now let's finish up, Ask handle anything, which we do Fridays.
Speaker 4 (18:05):
And these are recorded questions.
Speaker 2 (18:07):
I have not heard them, and Neil and and choose
the questions that are recorded during the week.
Speaker 4 (18:14):
All right, cono next, Hi, Bill, I.
Speaker 1 (18:17):
Have a friend who's learning to speak English.
Speaker 4 (18:19):
Do you have any tips for them? No, not at all.
Speaker 1 (18:26):
Well English is your second language?
Speaker 4 (18:28):
Well, yeah, okay, how about this.
Speaker 2 (18:31):
Come to this country when you're six years old, get
thrown into school, no one speaks Portuguese, and you'll learn
English very quickly.
Speaker 4 (18:41):
What do you do? You speak a lot? Okay, fair enough.
You watch a lot.
Speaker 2 (18:45):
Of movies, a lot of television with subtitles if you can,
and total immersion is probably the best way to do it.
I guess that's the best advice. But thank you for asking,
because I have absolutely no idea. I get questions on
handling the lot tomorrow eight to eleven, where I have
no idea. I say that a lot cono next California.
Speaker 1 (19:08):
Hey, your response? Are those women astronauts?
Speaker 4 (19:16):
I don't care?
Speaker 1 (19:18):
Wow?
Speaker 2 (19:19):
I mean yeah, I guess legally they're astronauts because they
have gone sixty miles or something up into the astronauts.
But yeah, I guess if you use the term astronaut
in its descriptive sense.
Speaker 4 (19:37):
Yeah, but who cares my garage?
Speaker 1 (19:40):
Today? Long enough? Am I a car?
Speaker 4 (19:42):
Yeah? I mean who cares? Probably not?
Speaker 1 (19:45):
By the way.
Speaker 4 (19:47):
Next, Good morning.
Speaker 1 (19:49):
This question is for Bill handle. Bill.
Speaker 4 (19:52):
Are you a collector of anything? Coin, stamps, postcards?
Speaker 1 (19:58):
I don't know anything like that.
Speaker 2 (20:01):
Well, wives, yeah, books, I have a lot of books. Uh,
that's basically it. Not much else. I have a little
bit of art. I've collected a little bit of Judaica.
I've been doing that for a few years. And that's little,
you know, antique Jewish stuff.
Speaker 3 (20:22):
Plain, I think you confused, Kno, explain what da is?
Speaker 4 (20:26):
Judaica is? Uh stuff Jewish? Okay, you know Mezuza's and uh,
uh no, you don't. You don't collect Yamaica's.
Speaker 2 (20:38):
But it's you know, it's a little like it's like
trinkets Manora's that.
Speaker 1 (20:44):
Sort of thing collectas though.
Speaker 4 (20:47):
I have a lot of Amica's, That's right, I do.
And they're and they're crazy yamicas. That's true.
Speaker 2 (20:51):
I'll buy that. But yeah, that's all I collect. I
mainly collect stuff from Costco. I collect a lot of
frozen food. I've got a freezer in the garage. Neil
has seen it. This is no joke.
Speaker 4 (21:04):
Filled with Costco stuff filled.
Speaker 2 (21:10):
Matter of fact, during the summer, I didn't keep my
Costco I even keep my Costco shorts in the freezer.
Speaker 4 (21:16):
And during the summer.
Speaker 2 (21:18):
Let me tell you, if you have shweaty balls during
the summer, boy, do those frozen shorts work.
Speaker 1 (21:24):
Explains the shrinkage.
Speaker 4 (21:26):
Okay, moving on, Bill.
Speaker 1 (21:30):
This is Robin Sunset Beach. Did Marjorie get the Persian Palace?
Speaker 4 (21:35):
No, no, she did not.
Speaker 2 (21:36):
We sold the Persian Palace and split the proceeds.
Speaker 4 (21:41):
Actually, that's a good question. The answer is no.
Speaker 1 (21:45):
What's it.
Speaker 2 (21:47):
Oh, because it's a big house. The kids were gone,
there was no reason to stay.
Speaker 1 (21:55):
It's I thought you said it so the kids would leave.
Speaker 4 (21:58):
Well kids, well, kids left just before we sold it.
But no, it was no.
Speaker 2 (22:06):
There was no reason to have We had a big
house for the kids, and there's no reason for her
to run around the house by herself. So and that
was a decision we both made. So that's that's not
a problem.
Speaker 1 (22:16):
All right.
Speaker 2 (22:16):
Do we have time for one more? Nope, we don't. Okay,
we're basically out of time anyway, ask handle anything. I
like these a lot.
Speaker 4 (22:25):
I love these questions, and we'll do it again.
Speaker 1 (22:27):
Toxtic, your favorite talking about you. It's one of your
favorite topics.
Speaker 2 (22:33):
About asking me questions where you know I'm pretty honest
about it.
Speaker 4 (22:37):
So we're done, all right.
Speaker 2 (22:39):
Tomorrow morning is Handle on the Law eight to eleven
o'clock Rich tomorrow with the text Show from eleven to two,
and then Neil two to five with the FOURK Report,
And since tomorrow is National Garlic Day, you can imagine
what Neil's going to talk about Tomorrow.
Speaker 4 (22:54):
Monday we come back.
Speaker 2 (22:55):
Amy starts with Wake Up Call with Will Coleshrive, Neil
and I come aboard from six to nine, and Kono
and Ann are here doing.
Speaker 4 (23:06):
Whatever the hell they do. I've never been able to
figure that out.
Speaker 2 (23:09):
Up, Gary and Shannon, this is KFI AM six point.
You've been listening to The Bill Handle Show, Catch My
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app
You're listening to Bill Handle on demand from KF I
am six forty.
Speaker 2 (00:06):
Yeh, I am six forty Bill Handle Here on a
foody Friday, April eighteenth. Tomorrow, Neil is on from two
to five with the Fork Report, and we're actually you're
gonna have folks from Zelman's Minty Mouth on the.
Speaker 3 (00:24):
Show because we've got a special discount and.
Speaker 1 (00:27):
It's go ahead.
Speaker 2 (00:29):
Yeah, And tomorrow is your breath is going to stink
Garlic Day nationally, right.
Speaker 1 (00:37):
It is National Garlic Day.
Speaker 3 (00:39):
I'll actually be giving some recipes and some you know,
how to roast garlic and all kinds of things on
the show as well.
Speaker 4 (00:45):
That sounds like a lot of fun, it does.
Speaker 2 (00:46):
I'll be listening because I generally always listen, and roasted
garlic is phenomenal.
Speaker 4 (00:51):
And it's not garlic. It's not garlic ly it's sweet.
Speaker 3 (00:54):
It's just wood and silky and delicious.
Speaker 2 (00:57):
Okay, enough of that getting all excited about whale.
Speaker 4 (01:03):
It does and bald eagle breast.
Speaker 3 (01:06):
Breast like cannibalism eating whale.
Speaker 1 (01:11):
It's a fat joke.
Speaker 4 (01:12):
Bill oh oh, got it all right? Fair enough, all right,
let's do it.
Speaker 2 (01:16):
Kneels on from two to five tomorrow afternoon with a
Fork Report, and he's at Fork Reporter is his social address.
So this is something we talked about for oh forever,
and that is the concept of fresh is always better,
and in many cases it is not.
Speaker 4 (01:34):
Case.
Speaker 2 (01:35):
In point, shrimp that you buy at the store is
always frozen. You do not get fresh shrimp. And why
is that? Because shrimp goes south in five minutes and
what you have are these shrimp fisher people. It's processed
right there on the boat and that is fresh. Same
(01:57):
thing with meat. So let's talk about fresh not being better.
Speaker 3 (02:02):
Well, yeah, fresh obviously has its benefits, and I think
we assume that fresh is one thing and frozen is another.
The technology of frozen has gotten so good that really
you're ceiling in the nutrients and everything in that freshest moment,
and that tech is important not only to be able.
Speaker 1 (02:22):
To have really.
Speaker 3 (02:25):
Peak flavors during off seasons for one, but two, we're
finding that frozen is better for waste. You have in
two levels. So you've got at the grocery store level
or at the selling level there that a lot of
it goes to waste, six times more of the fresh
(02:50):
vegetables and the like get thrown away or tossed or
become waste because they go bad so quickly. Yet you
can have frozen coal, peas, carrots, green beans, whatever it is,
and they can last six months a year, no problem,
and we're less likely to waste them.
Speaker 1 (03:10):
So becomes a bank.
Speaker 3 (03:12):
If you will, of storage as long as you're turning
them over that doesn't go to waste in the store,
at the retail level or at home in the same way.
Speaker 2 (03:21):
Yeah.
Speaker 4 (03:22):
Case in Point Wowfork we did an event. It's all frozen,
all of.
Speaker 2 (03:27):
It, and the meat is phenomenal because of the technology
and because actually it tastes as good. I'm going to
be grilling on Sunday, for example, and I'm going to
go to Costco and I am going to buy their
prime beef, which I do, which costs.
Speaker 4 (03:46):
More money than you can imagine.
Speaker 2 (03:48):
And you buy it in bulk, and I will freeze
half of it, yea, And when I defrost a month later,
two months later, it is every bit as good as
it would better than it's sitting in the refrigerator for
three days.
Speaker 3 (04:03):
And even though you have great refrigeration and freezers, they're
not as good as the ones that like you said
like a wild Fork uses they are flash frozen. And
the tech you don't think of freezing as technology, but
the slower you freeze something, the larger the crystallization of
(04:28):
ice becomes. So if you freeze something slower, it makes
like these daggers of ice that tear the cell structure
of whatever you're freezing.
Speaker 1 (04:39):
That's what makes it a different like it'll make it a.
Speaker 3 (04:42):
Little mushy, or you get freezer burned because the air
gets in there. So being able to freeze quickly and
cover every nook and cranny simultaneously of whatever you're freezing
will give you a perfect product. And the thing with
wild Fork you were saying, you can also cook from frozen.
(05:03):
And when you could cook from frozen, then you don't
have to thought out and you do all that.
Speaker 2 (05:07):
And the technology of flash freezing, first of all, it's
big technology. I mean, it takes machinery on a huge level.
And flash freezing doesn't the worker go up to the
flash freezer and expose himself, open his.
Speaker 4 (05:23):
Know, his trench coat.
Speaker 3 (05:24):
And I don't know if you've done that or not,
but I'm pretty sure that Vienna sausages come in water
and aren't frozen.
Speaker 4 (05:31):
But oh it's fine. Had to go to a had
to go there.
Speaker 2 (05:35):
But the technology is if you ever go to one
of these places, I mean it's it's the size of
a warehouse.
Speaker 1 (05:42):
Oh, I have and I've seen.
Speaker 2 (05:44):
You know.
Speaker 3 (05:44):
What's interesting is they're able if you can get something frozen.
A lot of times they freeze and things like vodka
because vodka won't freeze solid because of anything eighty proof
or higher with alcohol is going to uh, it will
get to the the frozen point but won't freeze. So
it envelops everything and freezes it all at once instead
(06:07):
of nooks and crannies freezing at a slower rate. It's
the the tech. The freezing tech is actually okay, pretty amazing,
all right.
Speaker 2 (06:15):
Martha Stewart uh the ultimate host gift. Now, I'm a
huge fan of Martha Stewart. Uh is she involved uh
with Snoop in Uh, let's say an intimate way.
Speaker 4 (06:28):
I've heard many things about that.
Speaker 1 (06:31):
I have they done it? Is that?
Speaker 2 (06:33):
What? Yeah?
Speaker 1 (06:33):
I mean the the they're friends.
Speaker 4 (06:36):
Yeah.
Speaker 2 (06:37):
I just want to throw that out there and start
a rumor. Just I have no idea, but I just
wanted to start the rumor. Uh, Martha Stewart. I love
Martha Stewart. She went to prison for four years and
came out, and you talk about reinventing herself and getting
into prison was the best thing that happened to her.
Business wise, it worked out well for it.
Speaker 3 (06:56):
Well, when you're a smart person, they say, if if
you're a true hustler, it can all be taken away
from you and you could build it back. Because clearly
so Okay, you know, as she's on her one hundred
and fifty I think at one hundred and fifty acre
plot of land in Bedford, New York, so she has
(07:16):
an actual farm. The thing that thrilled me about this
article in Food and Wine was you think of her
as the ultimate host, right, and what would a host
bring as a host gift when she's going to someone
else's house. In this case, Martha Stewart says, hey, skip
the bottle of wine and bring eggs now. In her case,
(07:38):
they are eggs from her farm. Now, I've been gifted
eggs from people before. Brian Suits gifted me eggs before,
our own Jean Sharp has before. And I think it's
a magnificent gift.
Speaker 4 (07:53):
Yeah, that is I was, you know, I have to
tell you what.
Speaker 2 (07:55):
I was gifted eggs years ago by a bunch of
kids on Halloween.
Speaker 1 (08:00):
Oh yeah, that was different. Were they throwing them at you?
Speaker 4 (08:04):
They were throwing them at the house.
Speaker 1 (08:05):
Yes, yeah, they weren't giving you the toilet paper either.
I know.
Speaker 3 (08:10):
Now, do you think any parent would let their kid
throw toilet paper and eggs with the expense of both
of them?
Speaker 4 (08:16):
Probably not.
Speaker 1 (08:17):
But you know, that's Rolex at the house.
Speaker 4 (08:20):
You know, it's kind of weird. You know.
Speaker 2 (08:22):
It reminds me in Japan, for example, when cantalopes were
in that were a fortune, people would present them as
gifts in gift boxes.
Speaker 3 (08:34):
Oh sure, Well, you know what, back in the day
when it was much more difficult to get certain herbs
and spices and you know, the spice trails and all
of that, where they were, you know, it was money.
Speaker 1 (08:45):
I mean the term.
Speaker 3 (08:46):
Salary that we say salary comes from salt because salt
was used as payment. So I just like the fact
that she's thinking differently and she says, you know, you
put little bows on them, or there's ways that you can.
Speaker 1 (09:04):
You know, jum up or what have you.
Speaker 3 (09:06):
But I think that that's a sweet notion to bring food.
I once heard a man at church many years ago.
They were, you know, after church, they were people were
gathered around outside talking and having fellowship and all that stuff,
and and someone.
Speaker 1 (09:22):
Says, hey, let's let's get together for a drink or something.
Speaker 3 (09:26):
And the guy goes, no, no, no, no, no, let's
get together for a meal. I don't trust somebody that
wants to give me a drink. I trust somebody and
wants to feed me. And I liked that concept of
wanting to break bread or here's something you nourish your body.
And I thought that was a pretty neat idea. So
I think it's a it's a neat way of of
bringing a gift to somebody, a house gift that's not
(09:48):
wine or alcohol.
Speaker 1 (09:49):
It's it's food, it's nutrients.
Speaker 2 (09:54):
Mac and Cheese, Craft Mac and Cheese is iconic.
Speaker 4 (10:00):
You can't talk.
Speaker 2 (10:00):
About America and American food without mentioning Kraft Mac and Cheese.
Speaker 4 (10:04):
Blue Box, Yeah, it's new flavor.
Speaker 2 (10:08):
I mean, come on, Blueberry, you know everything, Bagel, Mac
and Cheese.
Speaker 1 (10:14):
No, but you know, they do have a ranch.
Speaker 3 (10:16):
I think they have a couple and they have like
a halapen you you can get in the little packets,
individual size. But this is one the interesting thing on
this one, Bill is that this is a fan flavor
that people have been concocting for a long time. And
this one is called Craft's Smoky Barbecue Flavored Mac and Cheese.
(10:36):
And this will go through it's it's a you know,
limited time. I've seen it at Target. You probably find
it at Walmart and the Walmart and the like through
about mid summer. And this is something people have been
making a long for a long time where they'll mix
in some of their favorite barbecue sauce into their mac
and cheese.
Speaker 4 (10:56):
Yeah, that actually sounds good, right.
Speaker 3 (11:00):
Well, you know what I used to do with like
Hamburger Helper. They have the four cheese lasagna one which
I'm a fan of. I mean those boxed things I
grew up on. So I used to add I used
to add cottage cheese to it and then it melts
and it adds a creaminess and a cheesiness, extra cheesiness
(11:20):
to it.
Speaker 1 (11:20):
It brightens it up a little bit.
Speaker 3 (11:22):
And I you know, even with the box stuff, you
can add things to kick them up a bit or
to create custom flavors. And I thought, I thought, this
is kind of an interesting idea, so I'll be curious
to try it out.
Speaker 4 (11:36):
That sounds actually, that sounds good. Oh real.
Speaker 2 (11:39):
Quickly, as a factoid, you were mentioning that the word
salary comes from salt, which actually used to be money.
That's how other Roman lesions were paid. Do you know
where the word pepper derived from?
Speaker 1 (11:54):
No pepper?
Speaker 2 (11:57):
Tomorrow from two to five, it is Neil with the
Fork report. And since tomorrow, yes, tomorrow is yes National
Garlic Day, you can bet what Neil's going to talk
about tomorrow. Every Friday it's ask handle Anything why because
(12:17):
all of us get questions about all of us.
Speaker 4 (12:20):
What's John like?
Speaker 2 (12:21):
What's Neil like? What's handle like? I mean, that's the
question everybody asked. So we started ask handle anything where
you can just ask me and I'm pretty honest about it,
and then you get my answer questions that you record,
and it's done on a Friday.
Speaker 4 (12:36):
So let's do it.
Speaker 2 (12:38):
It's ask handle Anything, Neil and and choose the questions.
I don't know which ones they are. I have never
heard them before, completely spontaneous.
Speaker 4 (12:47):
Kno, let's go for it. Hey, Bill, at your peat
cocaine usage, how many lines would you do per day,
And how much money.
Speaker 1 (12:54):
Were you spending. Oh that's a bit, you're rock it
up in the crack and smoke it out of the pipe.
Speaker 4 (12:58):
Okay, no crack, just lines of cocaine I would do.
Speaker 2 (13:03):
I think three grams a day that I had reached
that point. And well, let me put it this way
in terms of how much money I from the beginning
was making pretty good money as a lawyer right from
the get go.
Speaker 4 (13:20):
And I lived at in my office.
Speaker 2 (13:23):
My office had been a previous porn distribution and filming
site when I moved in and had a shower, a
big open shower where there was actually two by four
tracks where the camera would go back and forth. It
was flocked wallpaper, looked like an Iranian whorehouse. And we
changed it up and I lived there. I drove ale car,
(13:45):
remember those French cars that cost nothing and they were horrible,
and I had one suit.
Speaker 4 (13:50):
So how much was I spending?
Speaker 2 (13:52):
Well, I would say over the four years, I was
a quarter million dollars in the cocaine.
Speaker 1 (13:58):
Holy smokes, Yeah, oh it was.
Speaker 4 (14:01):
I spent a lot. I spent all my money. I
spent all my money on cocaine.
Speaker 2 (14:05):
And then I went to drug rehabit nineteen eighty three
and I have.
Speaker 4 (14:08):
Been clean ever since.
Speaker 2 (14:12):
And I was in I went to cocaine anonymous. I
lasted six months, standing up one day and saying, if
you think I'm going to stay one more minute with
these losers, there is no chance.
Speaker 4 (14:22):
And I left and never went back to a meeting. Okay,
moving on.
Speaker 5 (14:26):
Hello, this question is for Bill Handle. My name is Ariel.
I'm from California. I wanted to know do you like
Mexican food, tacos specifically, and I from Pico Rivera. If
you're ever in the area six so oh five off
of Washington, there is a King Taco. You need to
(14:48):
try it. And I am Mexican and I am legal.
Been listening for years.
Speaker 1 (14:53):
Thank you.
Speaker 2 (14:54):
Okay, good question. We start with I love Mexican food.
Speaker 4 (14:59):
Mexicans not so much.
Speaker 2 (15:01):
The food I adore, and thank goodness, I go to
restaurants that don't have those stupid mariachi bands.
Speaker 4 (15:10):
They be up walking around.
Speaker 2 (15:11):
Remember that I'd give them twenty bucks not to play.
Speaker 4 (15:15):
Take a break? Ye Okay. Another question, Hey, Bill, have you.
Speaker 2 (15:24):
Ever kissed another man on the lips that didn't like you?
Only Neil and it was we were swabbing tonsils and
it was yes, and it was the more exciting thing. However,
both of our mouths were full of food. So yeah, okay, Neil.
Speaker 1 (15:47):
Just twenty.
Speaker 4 (15:49):
Yeah, and you got away with twenty. I got away
with twenty dollars. All right, let's do one more and
then we'll take a break.
Speaker 1 (15:56):
Hey, this is to ask Candell anything question, Bill, what
are the top five things that you always buy at Costco?
Speaker 4 (16:04):
Oh?
Speaker 2 (16:04):
That's excellent, basically any thing frozen. What's in my freezer.
I've got Panco covered shrimp. I've got some dim sum.
I have a couple of pizzas.
Speaker 4 (16:20):
You know that they they.
Speaker 2 (16:23):
Sell fritatas frittatas, although I've been sort of, you know,
not a frittata. I buy their bread chibata roles that
are phenomenal. And their walnut was it, their cranberry walnut loaf. Oh, unbelievable.
So that's normally that I buy. Also shorts. When I need, uh,
(16:47):
you know, my fifteenth pair of shorts and I have
an extra eight dollars to spend, I'll buy a pair
of shorts.
Speaker 4 (16:53):
So those are the top things that I buy.
Speaker 2 (16:56):
Mainly food and the rest of it just kind of
whatever I see snacks. If I see a snacks, have
you tried the shrimp chips? They smell like a shrimp
boat and so those that's what I buy. Good questions today,
by the way. All right, oh, before we go on
and finish up, ask handle anything, just thank you to
(17:22):
Katerina's Club, Bruno Anaheim white House, phenomenal food. I might
add in Anaheim, Northern Italian food is steakhouse. I mean
the food is insane. But his charity, Katerina's Club, which
we get involved in every year, tonight celebrating and you're
not invited, by the way, tonight celebrating twenty years, over
(17:43):
ten million meals served to kids in need. They now
serve over ten over five thousand kids a night.
Speaker 4 (17:54):
Because they're in need. It's amazing. So thank you to Bruno.
Speaker 2 (17:59):
Now let's finish up, Ask handle anything, which we do Fridays.
Speaker 4 (18:05):
And these are recorded questions.
Speaker 2 (18:07):
I have not heard them, and Neil and and choose
the questions that are recorded during the week.
Speaker 4 (18:14):
All right, cono next, Hi, Bill, I.
Speaker 1 (18:17):
Have a friend who's learning to speak English.
Speaker 4 (18:19):
Do you have any tips for them? No, not at all.
Speaker 1 (18:26):
Well English is your second language?
Speaker 4 (18:28):
Well, yeah, okay, how about this.
Speaker 2 (18:31):
Come to this country when you're six years old, get
thrown into school, no one speaks Portuguese, and you'll learn
English very quickly.
Speaker 4 (18:41):
What do you do? You speak a lot? Okay, fair enough.
You watch a lot.
Speaker 2 (18:45):
Of movies, a lot of television with subtitles if you can,
and total immersion is probably the best way to do it.
I guess that's the best advice. But thank you for asking,
because I have absolutely no idea. I get questions on
handling the lot tomorrow eight to eleven, where I have
no idea. I say that a lot cono next California.
Speaker 1 (19:08):
Hey, your response? Are those women astronauts?
Speaker 4 (19:16):
I don't care?
Speaker 1 (19:18):
Wow?
Speaker 2 (19:19):
I mean yeah, I guess legally they're astronauts because they
have gone sixty miles or something up into the astronauts.
But yeah, I guess if you use the term astronaut
in its descriptive sense.
Speaker 4 (19:37):
Yeah, but who cares my garage?
Speaker 1 (19:40):
Today? Long enough? Am I a car?
Speaker 4 (19:42):
Yeah? I mean who cares? Probably not?
Speaker 1 (19:45):
By the way.
Speaker 4 (19:47):
Next, Good morning.
Speaker 1 (19:49):
This question is for Bill handle. Bill.
Speaker 4 (19:52):
Are you a collector of anything? Coin, stamps, postcards?
Speaker 1 (19:58):
I don't know anything like that.
Speaker 2 (20:01):
Well, wives, yeah, books, I have a lot of books. Uh,
that's basically it. Not much else. I have a little
bit of art. I've collected a little bit of Judaica.
I've been doing that for a few years. And that's little,
you know, antique Jewish stuff.
Speaker 3 (20:22):
Plain, I think you confused, Kno, explain what da is?
Speaker 4 (20:26):
Judaica is? Uh stuff Jewish? Okay, you know Mezuza's and uh,
uh no, you don't. You don't collect Yamaica's.
Speaker 2 (20:38):
But it's you know, it's a little like it's like
trinkets Manora's that.
Speaker 1 (20:44):
Sort of thing collectas though.
Speaker 4 (20:47):
I have a lot of Amica's, That's right, I do.
And they're and they're crazy yamicas. That's true.
Speaker 2 (20:51):
I'll buy that. But yeah, that's all I collect. I
mainly collect stuff from Costco. I collect a lot of
frozen food. I've got a freezer in the garage. Neil
has seen it. This is no joke.
Speaker 4 (21:04):
Filled with Costco stuff filled.
Speaker 2 (21:10):
Matter of fact, during the summer, I didn't keep my
Costco I even keep my Costco shorts in the freezer.
Speaker 4 (21:16):
And during the summer.
Speaker 2 (21:18):
Let me tell you, if you have shweaty balls during
the summer, boy, do those frozen shorts work.
Speaker 1 (21:24):
Explains the shrinkage.
Speaker 4 (21:26):
Okay, moving on, Bill.
Speaker 1 (21:30):
This is Robin Sunset Beach. Did Marjorie get the Persian Palace?
Speaker 4 (21:35):
No, no, she did not.
Speaker 2 (21:36):
We sold the Persian Palace and split the proceeds.
Speaker 4 (21:41):
Actually, that's a good question. The answer is no.
Speaker 1 (21:45):
What's it.
Speaker 2 (21:47):
Oh, because it's a big house. The kids were gone,
there was no reason to stay.
Speaker 1 (21:55):
It's I thought you said it so the kids would leave.
Speaker 4 (21:58):
Well kids, well, kids left just before we sold it.
But no, it was no.
Speaker 2 (22:06):
There was no reason to have We had a big
house for the kids, and there's no reason for her
to run around the house by herself. So and that
was a decision we both made. So that's that's not
a problem.
Speaker 1 (22:16):
All right.
Speaker 2 (22:16):
Do we have time for one more? Nope, we don't. Okay,
we're basically out of time anyway, ask handle anything. I
like these a lot.
Speaker 4 (22:25):
I love these questions, and we'll do it again.
Speaker 1 (22:27):
Toxtic, your favorite talking about you. It's one of your
favorite topics.
Speaker 2 (22:33):
About asking me questions where you know I'm pretty honest
about it.
Speaker 4 (22:37):
So we're done, all right.
Speaker 2 (22:39):
Tomorrow morning is Handle on the Law eight to eleven
o'clock Rich tomorrow with the text Show from eleven to two,
and then Neil two to five with the FOURK Report,
And since tomorrow is National Garlic Day, you can imagine
what Neil's going to talk about Tomorrow.
Speaker 4 (22:54):
Monday we come back.
Speaker 2 (22:55):
Amy starts with Wake Up Call with Will Coleshrive, Neil
and I come aboard from six to nine, and Kono
and Ann are here doing.
Speaker 4 (23:06):
Whatever the hell they do. I've never been able to
figure that out.
Speaker 2 (23:09):
Up, Gary and Shannon, this is KFI AM six point.
You've been listening to The Bill Handle Show, Catch My
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app
The Bill Handel Show News
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