June 6, 2025 • 27 mins
(Friday 06/06/25)
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about Costco’s ice cream Sandos, the 6 size classifications for egg sizes, & Sam’s Club’s new customer chosen drink. 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 Costco’s ice cream Sandos, the 6 size classifications for egg sizes, & Sam’s Club’s new customer chosen drink. The show closes with ‘Ask Handel Anything.’
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listenings k I AM six forty the bill Handles
show on demand on the iHeartRadio f KFI AM six
forty bill Handle here d Day, June sixth Friday, Foody Friday,
and there are celebrations, remembrances all over. You're particularly on
(00:22):
the Normandy coastline where the invasion took place, and if
you ever have the opportunity to go there, it is
extraordinary as a hell of an experience. Now Foody Friday
every Friday with our Fork reporter Neil Savager. This is
where he changes hats because tomorrow it's his show and
(00:43):
it's all about food, and that's from two to five pm,
and you can reach him at Fork Reporter Now.
Speaker 2 (00:53):
Neil.
Speaker 1 (00:53):
Of course, thank you for bringing this up because it's
a Costco topic. I've been to Costco a couple times
this week, and you know, I can't even I have
a friend of mine drive me to Costco. That's how
important it is. A matter of fact, there's a video
of me buzzing around in one of those Costco scooters.
Speaker 2 (01:14):
You lost me at You have a friend?
Speaker 1 (01:17):
Uh yeah, okay, I have an acquaintance. Okay, I have
someone that I've paid it's called Uber. Well no, uh,
well yeah, I've done that too, but no, this is
a here yeah we moo because all the lift and
Uber drivers don't want to deal with me, so I
have to go to weimo. That's true, all right? Uh?
(01:38):
Costco ice cream sandwiches.
Speaker 2 (01:41):
Have you ever had these?
Speaker 1 (01:42):
I have not?
Speaker 3 (01:44):
Okay, So there this cult favorite there at Costco. They
are these really cool little Nightingale ice cream sandwiches.
Speaker 2 (01:53):
And last year they had the Cookie.
Speaker 3 (01:57):
Monster flavor, which was a huge sold out at Costco
stores I think in like a week or something. Trendy,
big time trendy flavor vanilla ice cream. It was infused
with cookie crumb crumbs in there and it was between
two chocolate chip cookies.
Speaker 2 (02:13):
Huge.
Speaker 3 (02:13):
Right, So now the folks at Nightingale have made their
long awaited return to Costco freezers. So this is as
I know, it's a little hazy today, but as the
sun comes in, they've got this new Strawberry Shortcake flavor
and it's strawberry ice cream filling there nestled between two
(02:34):
brown sugar cookies.
Speaker 2 (02:36):
And this is supposed to be a massive hit as well.
And they're just.
Speaker 3 (02:41):
The size and the ratios between the ice cream and
the cookie are just spot on, so these will probably
sell out pretty quickly. But who doesn't love a good
ice cream Sando as much as.
Speaker 1 (02:54):
I love Costco, there were a couple of things that
I'm not crazy about Costco. One their ice cream is
for some reason, I'm not the nuts about it.
Speaker 2 (03:04):
And Kirkland toilet ice this. Yeah, Kirkland, Oh it's.
Speaker 1 (03:08):
Okay, it's name but Gale okay, because they have their
sort of equivalent of a Dove bar, you know, the
chocolate covered ice cream bars, which are pretty good, but
toilet paper and probably the worst thing Costco has ever
done in the history of Costco is remove the chios,
(03:28):
which were unbelievably good, and now it's that chocolate chip cookie,
big chocolate chip cookie with the big calories.
Speaker 2 (03:36):
Yeah.
Speaker 1 (03:37):
Yeah, I'm not not a big fan, but okay, I
will try those.
Speaker 2 (03:44):
Yeah, I would suggest that you do.
Speaker 3 (03:46):
I think that you might be pleasantly surprised how good
they are. But again, this is not Kirklin. And they're
nineteen almost twenty bucks.
Speaker 1 (03:58):
Oh for how many that's a pretty price.
Speaker 2 (04:01):
Fifteen sandwiches. It's about a buck eleven.
Speaker 1 (04:04):
Per all right, And normally ice cream sandwiches are well.
Speaker 3 (04:08):
If you're buying them in Mannies, and these are about
these are like half the size of a regular or
maybe even a little smaller of a regular.
Speaker 2 (04:20):
Ice cream sandwich.
Speaker 3 (04:21):
They've got more ice cream in them, but they're kind
of smaller.
Speaker 1 (04:25):
And I like traditional ice cream sandwiches, the thin ice
cream sandwiches with not a lot and it's not quite
ice cream. It's yeah, it's an ice cream food, is
what they call it.
Speaker 3 (04:39):
I'd love that too, though I'm a sucker for the
old school bad vanilla ice cream, you know, sandwiches, sandw.
Speaker 1 (04:46):
Yeah, they're great and you can't unwrap them and you
cannot unwrap them. What is that about? And then you
purposely make them that way?
Speaker 2 (04:54):
Would you do? Unwrap them?
Speaker 3 (04:56):
And you finally get your hands on the chocolate it
sticks to your fingers. It's yeah, it's pretty, but that's
part of the experience.
Speaker 2 (05:03):
Man.
Speaker 1 (05:03):
Yeah, no, I absolutely love that and those all bye
and that that is dirt cheap. I think who had
Nestley has that? The cheap o yeah, cheap o creep
o ice cream sandwiches.
Speaker 2 (05:15):
And they have off brands everywhere.
Speaker 1 (05:18):
Yeah, but they have the high end stuff and don't
even bother. Don't bother with the high end stuff. Go
with your changeons kind to be. You can get some
pretty insane high end ice cream sandwiches.
Speaker 3 (05:29):
You know what I saw someone do once and it
was pretty fascinating.
Speaker 2 (05:32):
And they went ahead and they.
Speaker 3 (05:34):
Made modified chocolate cake, put it in a cookie sheet,
you know, obviously sprayed it with some oil and stuff
like that, and baked two big cookie sheets of this
chocolate cake, thin chocolate cake, and then got vanilla ice
cream and smoothed, let it get a little soft, and
(05:56):
smoothed it out in another pan and made a massive,
uh just a massive oversized uh which ice cream sandwich,
ice cream sandwich, and then served that for a kid's
party and they cut.
Speaker 1 (06:13):
That is actually a great idea. Now you have to
read because now you have to refreeze it, of course,
because you want to rock hard.
Speaker 2 (06:21):
Yeah, but how great is that for kids?
Speaker 3 (06:23):
I would be I would say I would eat that
in a city, Yeah, probably all right.
Speaker 1 (06:29):
He is the host of the Fork Report two to
five p m. And his social address is at fork Reporter.
Speaker 2 (06:38):
Yeah.
Speaker 1 (06:39):
People write you do People write you a lot? Yeah,
asking advice for food or talking about what.
Speaker 2 (06:46):
I ask for social media quite a bit.
Speaker 1 (06:48):
O great, and you're pretty good. I know every time
I go, every time I go out with to Neil
for a meal, every single time, he snaps a picture
of the meal every time.
Speaker 2 (07:00):
Yeah, every meal.
Speaker 3 (07:02):
It's my job, man, No, it's not what taking pictures
of every time I go out to a meal with you.
You always take a picture of the check that you pay.
Speaker 1 (07:13):
No, I actually don't. No, I don't. But good point,
good point. I don't want to look at it because
I don't want to look at I don't even want
to look at it because the amount of food you eat. Okay,
there are six size classification for eggs. I did not
know that. So Neil tell us about that.
Speaker 3 (07:33):
Hold on a second, shut up, Cono laughing at fat jokes.
Shut up, dummy, Yeah he is fat. Yeah, there's no
question about much.
Speaker 1 (07:44):
Oh yeah, both eat. No, No, you've never you have
never had a meal with Neil and handle. Oh it
is a joy. Well you'll you'll uh uh, you'll see
it tomorrow night. You'll see it tomorrow night.
Speaker 2 (07:58):
All right.
Speaker 3 (07:59):
So there's pee wee eggs and they're about fifteen ounces
per dozen, and that's kind of how they break these.
Speaker 1 (08:05):
Down peewall eggs. Literally, that's the name. Peewee.
Speaker 2 (08:09):
Yeah, pee wee peewee.
Speaker 3 (08:11):
Almost never ever ever see them in a grocery store.
Speaker 1 (08:16):
All right, what do they do with those?
Speaker 2 (08:19):
Well, you can still use them.
Speaker 3 (08:21):
They're just small, small, And I'll explain all of this
in a second because it's fascinating sort of small eggs
or at least eighteen ounces per dozen, Medium are twenty
one ounces per dozen. Large eggs are at least twenty
four ounces per dozen, extra large are twenty seven ounces
per dozen, and jumbo eggs are at least thirty ounces
(08:43):
per dozen. Now they're organic, so it's not there. They're
not manufactured, so they're gonna vary a little bit, but
they're weighed out.
Speaker 2 (08:52):
Now.
Speaker 3 (08:52):
Pee wee eggs come from brand new baby chickens, like
at the very beginning. And I hate to stay the obvious,
but jumpo eggs come from older animals. Their little egg
shoots I guess get bigger as they get older.
Speaker 1 (09:11):
Well, I'm not going to touch that one, not with
a ten inch pole. I'll tell you that right now.
Speaker 2 (09:17):
If you could borrow one from someone.
Speaker 3 (09:19):
But yeah, this in this particular case, you're looking at
the pee wee eggs almost never find them anywhere. You
never find small eggs really in a grocery store. Usually
medium you might find. And then it goes all the
way up from that to jumbo eggs.
Speaker 1 (09:37):
Is there any quality difference between the small and the large?
Speaker 3 (09:42):
No, Nutritionally they're the same. It's it's just the amount
of eggs that you're getting. So on average, extra large
eggs tend to weigh about like about two and a
quarter ounces per egg. Large is about two ounces, and
then jumbo eggs are about to a half ounce.
Speaker 1 (10:00):
All right, so I let me make let me make
an assumption and tell me if I'm right. The small
eggs that are not going into grocery stores are going
to be used for industrial use. They sell them to
manufacturers of whatever to waste. No. I understand issue though,
But the point is, am I right on that that
(10:22):
they're those are going to processors who use eggs for food?
Speaker 2 (10:26):
Yeah, they're no food baking and the like.
Speaker 3 (10:29):
However, here's the issue is this come gets into recipes.
Baking is science, and that means the difference in the
egg size and even that little bit a quarter an
ounce or so or half an ounce difference in an
(10:50):
egg wouldn't make a difference in if you're just baking something,
you know, one off, or you're doing a cake or something,
because on average, you're really only going to be using
a couple eggs probably in a recipe, so it's not
going to make that big a difference. The eggs make
a difference when you start making larger batches, So the
(11:11):
rule of thumb is for eggs or less. It doesn't
matter really if you're using a large egg extra large egg,
it's not going to make a big difference. However, mathematically,
people try and upscale a recipe, and you might get
away with that by doubling a recipe, but once you
get in to tripling a recipe, the math goes wonky
(11:36):
because the chemistry changes and it becomes more difficult. As
a matter of fact, when you get a cookbook from
a well known chef, they have to bring in an
expert to change the recipe for home use because they're
used to creating it in a restaurant environment and it's
totally different, so they actually have to have an expert
(11:58):
come and change. So you're if you do less than
four eggs in a recipe, it's not going to.
Speaker 2 (12:05):
Matter if you're using a larger extra large.
Speaker 3 (12:07):
However, if you're doubling or tripling the recipe, then yes,
it starts to add too much moisture in there, and
it starts to change the structure of the recipe.
Speaker 1 (12:17):
I've learned from you. Then when it comes to baking,
the measurements have to be exact that you do not
want a lot of difference or variation in the amount
of flour. The amount of sugar that goes absolutely Okay.
Speaker 3 (12:32):
Here's the thing is, we we are different here in
the States, not only because of you know, we don't
use the metric system and things like that, but we
tend to measure things in volume. So we use a
cup or a half cup or a quarter cup. And
that can change depending on.
Speaker 2 (12:49):
If you scoop the flour up, if you put.
Speaker 3 (12:51):
It in there with a spoon, if you you know,
tap it down. All those things can change drastically the
amount of flour that's in there. The best way when
baking is a scale. Wait, everything in grams and your
recipes will stay identical. There is no no baker worth
(13:14):
their salt, no pun intended that is not using a scale.
They're not using like a cup for measurement or things
like volume. There's too many variables, so you have to
have to be precise.
Speaker 1 (13:26):
Yeah, I remember in my younger days. Boy was I
very very careful with my scale. But then that was
for cocaine and you would do it for a gram
and you had to be very very precise.
Speaker 2 (13:41):
Okay, similar but different.
Speaker 1 (13:43):
Okay, fair enough coming out.
Speaker 2 (13:45):
Because for you it wasn't recipe. It was no cost.
Speaker 1 (13:49):
That is correct, and it's time for ass handle anything.
And as you probably know by now, maybe not, this
came out of questions that people ask of all of us.
What's handled like, what's Neil like? What's Cobilt like? And
we're always asked about each other. So I thought we
would go ask handle anything and have you jump into
(14:10):
the fray and ask. And I'm reasonably honest usually about
the questions. And so Neil and and choose the questions
and I have not heard them before. So this is
spontaneous stuff, all right, And we record the questions and
I'll give you more information about that on Monday that
(14:31):
you can jump into. All right, CONO. First question, Hi, Bill.
Speaker 4 (14:34):
It's Michelle from Illinois. I'm just curious do you and
Neil ever go to the studio to broadcast together or
do you both just work from your homes and Amy
and the staff are only in the studio.
Speaker 1 (14:49):
No, No, I come in probably every couple of weeks
for a few days. And when I come in, Neil
comes in. So when I'm there, I mean right now,
I'm at home. Neil's at home when in our respective studios.
But yeah, no, when you hear Neil and I when
I'm in town, I'm always there.
Speaker 3 (15:07):
So when Bill's gone on vacation or something and I'm
with the morning crew, then I'm in there as well.
Speaker 1 (15:13):
Yeah, so there's the answer. See, that's an easy question.
Thank you for that. That was not particularly personal. That
was not asking me about my STDs three times. It
was not asking me about my relationship with my family.
It sucks. So let's move on to the next question.
Speaker 5 (15:31):
My name is Jennifer from Los Angeles.
Speaker 4 (15:34):
What is your opinion on unions and the local public
education sector?
Speaker 1 (15:41):
What was that unions?
Speaker 2 (15:44):
The local education public education?
Speaker 1 (15:46):
Okay, unions, It have definitely had a big influence and
needed to happen in the thirties, certainly when it first started.
International garment workers at the turn of the last century
and Walter Ruth with United Auto Workers very important. Then
they became very powerful, and then they lost and now
(16:10):
they're very powerful again. And it depends on what they're
asking for. So it's a case by case basis. Sometimes
I agree, sometimes I disagree. And public education sucks. Unfortunately,
it sucks, particularly la USD. And that's because it's ungovernable.
It's not because the administrators are horrible or incompetent. It's
(16:30):
just because you're, you know, teaching in ninety one languages
and it's just impossible with and you have kids coming in,
you know, who have you know, I mean coming in
illegal migrants for an example. And this is not judgment calling.
They come in ten years old, eight years old, and
they have to be taught in public schools. They have
(16:50):
no English, no education at all, and now they have
to start when they're eight or ten. So I think
public education is horrible. Depending on the school district too,
Depending on the school district. There are school districts that
are really great, but they have money and there are
no poor people, relatively poor people in those school districts.
(17:12):
Public school can be tremendous. La Ost has magnet schools
for example, Man, fantastic schools, but very difficult to get into. God,
that's getting way serious, isn't it. Geez, I'm already bored
all right though, Yeah it's true. All right, Cono good mornings.
Speaker 4 (17:35):
As will handle anything.
Speaker 5 (17:37):
Do you guys get paid when you go out to
a boss or is it just if you're doing it
for your show?
Speaker 1 (17:44):
That's that's a good question. Do uh do we get
paid for doing appearances? Uh? Neil, I'm gonna throw it
at you first. Do you get paid for doing appearances?
Speaker 3 (17:56):
Yeah, that could be part of it, depending on if
it's if it's a client and they're wanting something special anytime, Yeah,
they're They're they're renting you essentially.
Speaker 1 (18:07):
Right, like a price, don't. Yeah, I don't get paid
if I do it. I do it for free, and
not because I'm a good guy, because frankly, you can't
afford me. And I'd rather do it for free than
not do it, because if I'm going to get paid,
it's I've actually priced myself out of an appearance. So
(18:31):
when Neil does an appearance, I do it with the
old only because we're best buddies. But for the most part,
no used to be. We used to get paid every
single time we did an appearance. But you know, no
one has any money anymore, and it's it's just a
different world today. It does.
Speaker 2 (18:49):
There's a lot of stuff that I do out there where.
Speaker 1 (18:52):
Yeah you get Do you do a lot of stuff
for free or charity stuff like that?
Speaker 2 (18:56):
Yeah?
Speaker 1 (18:56):
Next question, do.
Speaker 5 (18:58):
You guys ever get tired of doing all the ads live,
repeating time and time again.
Speaker 1 (19:06):
Yes. Now, let me do a little splain in here.
This is commercial radio. This is not NPR, and it's
commercials are a matter of frequency in radio. It's that simple.
There's no magic to any of this, and it takes
(19:27):
just here's a little inside baseball. A commercial is done
once and then live commercials are a different thing. And
the advertisers love live commercials because you can play with them.
They're fresh, you can be at where at least I
do have fun with them. It takes about a month
(19:48):
to circle through, so every listener, and that's at different times,
actually can hear the commercial once. So there needs to
be a lot of repetition. Neil, you get tired of
doing livemercials?
Speaker 2 (20:02):
No, I don't.
Speaker 3 (20:03):
Sometimes I feel like, oh, well, you know, you want
to be fresh. But man, sometimes my mouth gets so dry.
I have to get myself a Zelmis freshen myself up
and make me feel gosh, indescribably fresh.
Speaker 1 (20:17):
It's a minute you see on the app side. I
understand that, yes, yes, but.
Speaker 3 (20:23):
Not just any capsule bills some money you should ask
it has got the most wonderful ingredient. It is harshly
seed oil and that's where the magic happens.
Speaker 2 (20:33):
Zelmans. When you're doing a lot of spots, use Zelmans.
Speaker 1 (20:38):
The other thing, it is a challenge. I'll tell you
the part of it. It's not a question to be
bored with the commercials. It's a challenge to be fresh
with the commercials and not do them by rote and
be in the moment like try yeah a lot like
Zelman spot.
Speaker 2 (20:54):
All right, next question, fresh in your breath now than
just a mint a handle.
Speaker 5 (21:01):
So in your new neighborhood you're finally settling in and
all that down in Orange County, have you gotten to
know any of your neighbors? And if so, and they
know who you are? Now, is there a petition to
get you out?
Speaker 1 (21:13):
The answer is no, I don't know any neighbors. I
lived in my other house for twenty five years. Did
not know my neighbors. When I say five neighbors, I'm sorry,
I know them.
Speaker 2 (21:23):
You only had five at the Persian Palace.
Speaker 1 (21:25):
Yeah, I know, I just didn't I knew of them,
but that's it. I didn't know them at all. I
don't think we ever had dinner barbecues together. Now inmans
used to live next to you, yeah, but we never
hung out. We never hung out. That's right next to
me was Ashley Well her parents, Ashley Simpson and what
(21:48):
Jessica was at her name Jessica Simpson and her parents
lived there, and there's a whole story there. But when
the only time I ever actually countered one of them,
I think it was Ashland or Jessica is her little dog.
She took her little dog to her parents' house and
the dog was eaten by a coyote and the reason
(22:11):
and then she put up. She herself was going around
with the telephone poles and uh stapling, you know, little
pictures of the dogs. Oh you get a reward if
you find the dog. Pieces of that dog were all
over my yard, all the way across.
Speaker 3 (22:24):
Oh yes, oh yes, did you get the reward?
Speaker 1 (22:30):
I did not it was I should have put all
the pieces in a bag and handed it to her. Yeah,
she was. She was a little bit upset. Yeah, she
was not happy. Okay, Next question.
Speaker 2 (22:44):
Morning, Billy Handle, I got a quick question for you.
Why are you such a miserable guy. You think with
a fresh bride life, all good, quick vacation for Italy, you.
Speaker 4 (22:57):
Think you'd be a little happier, but now you're still miserable.
Speaker 1 (23:01):
That's correct.
Speaker 3 (23:03):
Okay, Next question, Wow, us is being particularly religious?
Speaker 5 (23:09):
However, at your wedding you were wearing your full Jewish
stole and Yamica, can you explain?
Speaker 1 (23:17):
Yeah, I can, because Lindsey insisted on a Jewish wedding.
She absolutely insisted on a Jewish wedding. And I I
was fine just going to the you know, city hall,
but that was her. She wanted a full Jewish matter
of fact, let me give you a little insight. She
(23:37):
wanted to convert, and I said, no, would not let
her convert. As I said, if you I've all, if
you think I'm going to marry a Jewish woman, you're crazy.
I've already been there. That's not going to happen again.
And so that was all. That was all Lindsay doing
you know, the Jewish wedding, and it was a and
it was a full blast Nobs Jewish wedding and Neil
(24:01):
you know you were there. It was the prayers and
all of it. You know.
Speaker 3 (24:07):
Yeah, yeah, I think there was a misunderstanding. I think
she thought that Jewish wedding is you giving her your
pin number?
Speaker 1 (24:15):
Oh that was before. That's the engagement. Okay, okay, I
think we can do one more.
Speaker 2 (24:22):
Hi, Bill, this is Kate from Orange County.
Speaker 4 (24:25):
I'm going to the Anaheim White House and I'd like
to know what you recommend.
Speaker 1 (24:29):
Thank you. Oh okay, Actually, you know, I mean this
may sound stupid, but I've been there dozens and dozens
of times. There is nothing that is not spectacular there.
Bruno is one of the finest chefs. I've ever eaten at, eaten,
eaten at, eaten at his restaurant, and I've had many
(24:52):
many dishes I have never ever been well, that's not true.
He once had me taste of Vega something and it
was just god awful. And it was a taste test.
He was thinking of put it on the menu and
I said, this is horrible. He goes, yeah, I think
it's horrible too. And then they have these lobster raviolis
(25:13):
that they do, which is, oh, just wonderful, but they
were out of the ravioli skin and they had to
get some. They still wanted to do it, and so
they had to get you know, some kind of what
sort I'm looking for when you go for something else,
there's a word there, replacement, your replacement, Thank you. Damn.
(25:35):
I'd make a living doing this and it just didn't work.
And the same thing with the lobster. It was horrible.
But that's the only time other than that, the food
is spec tacular. So whatever. All right, we're done, guys.
Oh I shouldn't have admitted that Bruin was gonna get
all angry with me. All Right, we're done, guys.
Speaker 2 (25:55):
You more honest.
Speaker 1 (25:56):
Well, yeah, yeah, his food is serious.
Speaker 2 (25:59):
I want a.
Speaker 3 (25:59):
Big ball of the mashed potatoes tomorrow and that's it.
Speaker 1 (26:02):
Oh yeah, those are very very good. Yees, yeah you do.
And you know what's kind of fun. I'll tell you
what you do. You take a big mouthful of mashed potatoes,
remember you do this as a kid, and then you
squeeze your cheeks and the mashed potatoes come flying out
of your mouth and you pretend you're a pimple. Okay, guys,
we are done.
Speaker 2 (26:24):
You can just fit it at everybody and protect Bill Handle.
Speaker 1 (26:28):
Will is giving me the most amazing look.
Speaker 2 (26:31):
Can I order more than mashed potatoes?
Speaker 1 (26:33):
Yes? You can? Okay, good, yes you can? All right?
Tomorrow morning eight to eleven o'clock Handle on the Law
Marginal Legal Advice, following Dean Sharp, the House Whisper with
Home and then Neil two to five o'clock with after
Rich Tomurrow and the Tech Show. Two to five is
the Fork Report with Neil, and we're back on Monday
(26:55):
normal time. Amy and Will wake up call Neil and
I join at six o'clock and uh kono and and
unfortunately we've see tomorrow night. Got you see them all week?
And come on guys, all right, all right, I have
a good one, everybody. June sixth, d Day plus eighty
one KFI am. Did I already mentioned that Gary Shannon
(27:18):
A rut next Gary and Shannon Rut next kf I
am six point forty. 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 listenings k I AM six forty the bill Handles
show on demand on the iHeartRadio f KFI AM six
forty bill Handle here d Day, June sixth Friday, Foody Friday,
and there are celebrations, remembrances all over. You're particularly on
(00:22):
the Normandy coastline where the invasion took place, and if
you ever have the opportunity to go there, it is
extraordinary as a hell of an experience. Now Foody Friday
every Friday with our Fork reporter Neil Savager. This is
where he changes hats because tomorrow it's his show and
(00:43):
it's all about food, and that's from two to five pm,
and you can reach him at Fork Reporter Now.
Speaker 2 (00:53):
Neil.
Speaker 1 (00:53):
Of course, thank you for bringing this up because it's
a Costco topic. I've been to Costco a couple times
this week, and you know, I can't even I have
a friend of mine drive me to Costco. That's how
important it is. A matter of fact, there's a video
of me buzzing around in one of those Costco scooters.
Speaker 2 (01:14):
You lost me at You have a friend?
Speaker 1 (01:17):
Uh yeah, okay, I have an acquaintance. Okay, I have
someone that I've paid it's called Uber. Well no, uh,
well yeah, I've done that too, but no, this is
a here yeah we moo because all the lift and
Uber drivers don't want to deal with me, so I
have to go to weimo. That's true, all right? Uh?
(01:38):
Costco ice cream sandwiches.
Speaker 2 (01:41):
Have you ever had these?
Speaker 1 (01:42):
I have not?
Speaker 3 (01:44):
Okay, So there this cult favorite there at Costco. They
are these really cool little Nightingale ice cream sandwiches.
Speaker 2 (01:53):
And last year they had the Cookie.
Speaker 3 (01:57):
Monster flavor, which was a huge sold out at Costco
stores I think in like a week or something. Trendy,
big time trendy flavor vanilla ice cream. It was infused
with cookie crumb crumbs in there and it was between
two chocolate chip cookies.
Speaker 2 (02:13):
Huge.
Speaker 3 (02:13):
Right, So now the folks at Nightingale have made their
long awaited return to Costco freezers. So this is as
I know, it's a little hazy today, but as the
sun comes in, they've got this new Strawberry Shortcake flavor
and it's strawberry ice cream filling there nestled between two
(02:34):
brown sugar cookies.
Speaker 2 (02:36):
And this is supposed to be a massive hit as well.
And they're just.
Speaker 3 (02:41):
The size and the ratios between the ice cream and
the cookie are just spot on, so these will probably
sell out pretty quickly. But who doesn't love a good
ice cream Sando as much as.
Speaker 1 (02:54):
I love Costco, there were a couple of things that
I'm not crazy about Costco. One their ice cream is
for some reason, I'm not the nuts about it.
Speaker 2 (03:04):
And Kirkland toilet ice this. Yeah, Kirkland, Oh it's.
Speaker 1 (03:08):
Okay, it's name but Gale okay, because they have their
sort of equivalent of a Dove bar, you know, the
chocolate covered ice cream bars, which are pretty good, but
toilet paper and probably the worst thing Costco has ever
done in the history of Costco is remove the chios,
(03:28):
which were unbelievably good, and now it's that chocolate chip cookie,
big chocolate chip cookie with the big calories.
Speaker 2 (03:36):
Yeah.
Speaker 1 (03:37):
Yeah, I'm not not a big fan, but okay, I
will try those.
Speaker 2 (03:44):
Yeah, I would suggest that you do.
Speaker 3 (03:46):
I think that you might be pleasantly surprised how good
they are. But again, this is not Kirklin. And they're
nineteen almost twenty bucks.
Speaker 1 (03:58):
Oh for how many that's a pretty price.
Speaker 2 (04:01):
Fifteen sandwiches. It's about a buck eleven.
Speaker 1 (04:04):
Per all right, And normally ice cream sandwiches are well.
Speaker 3 (04:08):
If you're buying them in Mannies, and these are about
these are like half the size of a regular or
maybe even a little smaller of a regular.
Speaker 2 (04:20):
Ice cream sandwich.
Speaker 3 (04:21):
They've got more ice cream in them, but they're kind
of smaller.
Speaker 1 (04:25):
And I like traditional ice cream sandwiches, the thin ice
cream sandwiches with not a lot and it's not quite
ice cream. It's yeah, it's an ice cream food, is
what they call it.
Speaker 3 (04:39):
I'd love that too, though I'm a sucker for the
old school bad vanilla ice cream, you know, sandwiches, sandw.
Speaker 1 (04:46):
Yeah, they're great and you can't unwrap them and you
cannot unwrap them. What is that about? And then you
purposely make them that way?
Speaker 2 (04:54):
Would you do? Unwrap them?
Speaker 3 (04:56):
And you finally get your hands on the chocolate it
sticks to your fingers. It's yeah, it's pretty, but that's
part of the experience.
Speaker 2 (05:03):
Man.
Speaker 1 (05:03):
Yeah, no, I absolutely love that and those all bye
and that that is dirt cheap. I think who had
Nestley has that? The cheap o yeah, cheap o creep
o ice cream sandwiches.
Speaker 2 (05:15):
And they have off brands everywhere.
Speaker 1 (05:18):
Yeah, but they have the high end stuff and don't
even bother. Don't bother with the high end stuff. Go
with your changeons kind to be. You can get some
pretty insane high end ice cream sandwiches.
Speaker 3 (05:29):
You know what I saw someone do once and it
was pretty fascinating.
Speaker 2 (05:32):
And they went ahead and they.
Speaker 3 (05:34):
Made modified chocolate cake, put it in a cookie sheet,
you know, obviously sprayed it with some oil and stuff
like that, and baked two big cookie sheets of this
chocolate cake, thin chocolate cake, and then got vanilla ice
cream and smoothed, let it get a little soft, and
(05:56):
smoothed it out in another pan and made a massive,
uh just a massive oversized uh which ice cream sandwich,
ice cream sandwich, and then served that for a kid's
party and they cut.
Speaker 1 (06:13):
That is actually a great idea. Now you have to
read because now you have to refreeze it, of course,
because you want to rock hard.
Speaker 2 (06:21):
Yeah, but how great is that for kids?
Speaker 3 (06:23):
I would be I would say I would eat that
in a city, Yeah, probably all right.
Speaker 1 (06:29):
He is the host of the Fork Report two to
five p m. And his social address is at fork Reporter.
Speaker 2 (06:38):
Yeah.
Speaker 1 (06:39):
People write you do People write you a lot? Yeah,
asking advice for food or talking about what.
Speaker 2 (06:46):
I ask for social media quite a bit.
Speaker 1 (06:48):
O great, and you're pretty good. I know every time
I go, every time I go out with to Neil
for a meal, every single time, he snaps a picture
of the meal every time.
Speaker 2 (07:00):
Yeah, every meal.
Speaker 3 (07:02):
It's my job, man, No, it's not what taking pictures
of every time I go out to a meal with you.
You always take a picture of the check that you pay.
Speaker 1 (07:13):
No, I actually don't. No, I don't. But good point,
good point. I don't want to look at it because
I don't want to look at I don't even want
to look at it because the amount of food you eat. Okay,
there are six size classification for eggs. I did not
know that. So Neil tell us about that.
Speaker 3 (07:33):
Hold on a second, shut up, Cono laughing at fat jokes.
Shut up, dummy, Yeah he is fat. Yeah, there's no
question about much.
Speaker 1 (07:44):
Oh yeah, both eat. No, No, you've never you have
never had a meal with Neil and handle. Oh it
is a joy. Well you'll you'll uh uh, you'll see
it tomorrow night. You'll see it tomorrow night.
Speaker 2 (07:58):
All right.
Speaker 3 (07:59):
So there's pee wee eggs and they're about fifteen ounces
per dozen, and that's kind of how they break these.
Speaker 1 (08:05):
Down peewall eggs. Literally, that's the name. Peewee.
Speaker 2 (08:09):
Yeah, pee wee peewee.
Speaker 3 (08:11):
Almost never ever ever see them in a grocery store.
Speaker 1 (08:16):
All right, what do they do with those?
Speaker 2 (08:19):
Well, you can still use them.
Speaker 3 (08:21):
They're just small, small, And I'll explain all of this
in a second because it's fascinating sort of small eggs
or at least eighteen ounces per dozen, Medium are twenty
one ounces per dozen. Large eggs are at least twenty
four ounces per dozen, extra large are twenty seven ounces
per dozen, and jumbo eggs are at least thirty ounces
(08:43):
per dozen. Now they're organic, so it's not there. They're
not manufactured, so they're gonna vary a little bit, but
they're weighed out.
Speaker 2 (08:52):
Now.
Speaker 3 (08:52):
Pee wee eggs come from brand new baby chickens, like
at the very beginning. And I hate to stay the obvious,
but jumpo eggs come from older animals. Their little egg
shoots I guess get bigger as they get older.
Speaker 1 (09:11):
Well, I'm not going to touch that one, not with
a ten inch pole. I'll tell you that right now.
Speaker 2 (09:17):
If you could borrow one from someone.
Speaker 3 (09:19):
But yeah, this in this particular case, you're looking at
the pee wee eggs almost never find them anywhere. You
never find small eggs really in a grocery store. Usually
medium you might find. And then it goes all the
way up from that to jumbo eggs.
Speaker 1 (09:37):
Is there any quality difference between the small and the large?
Speaker 3 (09:42):
No, Nutritionally they're the same. It's it's just the amount
of eggs that you're getting. So on average, extra large
eggs tend to weigh about like about two and a
quarter ounces per egg. Large is about two ounces, and
then jumbo eggs are about to a half ounce.
Speaker 1 (10:00):
All right, so I let me make let me make
an assumption and tell me if I'm right. The small
eggs that are not going into grocery stores are going
to be used for industrial use. They sell them to
manufacturers of whatever to waste. No. I understand issue though,
But the point is, am I right on that that
(10:22):
they're those are going to processors who use eggs for food?
Speaker 2 (10:26):
Yeah, they're no food baking and the like.
Speaker 3 (10:29):
However, here's the issue is this come gets into recipes.
Baking is science, and that means the difference in the
egg size and even that little bit a quarter an
ounce or so or half an ounce difference in an
(10:50):
egg wouldn't make a difference in if you're just baking something,
you know, one off, or you're doing a cake or something,
because on average, you're really only going to be using
a couple eggs probably in a recipe, so it's not
going to make that big a difference. The eggs make
a difference when you start making larger batches, So the
(11:11):
rule of thumb is for eggs or less. It doesn't
matter really if you're using a large egg extra large egg,
it's not going to make a big difference. However, mathematically,
people try and upscale a recipe, and you might get
away with that by doubling a recipe, but once you
get in to tripling a recipe, the math goes wonky
(11:36):
because the chemistry changes and it becomes more difficult. As
a matter of fact, when you get a cookbook from
a well known chef, they have to bring in an
expert to change the recipe for home use because they're
used to creating it in a restaurant environment and it's
totally different, so they actually have to have an expert
(11:58):
come and change. So you're if you do less than
four eggs in a recipe, it's not going to.
Speaker 2 (12:05):
Matter if you're using a larger extra large.
Speaker 3 (12:07):
However, if you're doubling or tripling the recipe, then yes,
it starts to add too much moisture in there, and
it starts to change the structure of the recipe.
Speaker 1 (12:17):
I've learned from you. Then when it comes to baking,
the measurements have to be exact that you do not
want a lot of difference or variation in the amount
of flour. The amount of sugar that goes absolutely Okay.
Speaker 3 (12:32):
Here's the thing is, we we are different here in
the States, not only because of you know, we don't
use the metric system and things like that, but we
tend to measure things in volume. So we use a
cup or a half cup or a quarter cup. And
that can change depending on.
Speaker 2 (12:49):
If you scoop the flour up, if you put.
Speaker 3 (12:51):
It in there with a spoon, if you you know,
tap it down. All those things can change drastically the
amount of flour that's in there. The best way when
baking is a scale. Wait, everything in grams and your
recipes will stay identical. There is no no baker worth
(13:14):
their salt, no pun intended that is not using a scale.
They're not using like a cup for measurement or things
like volume. There's too many variables, so you have to
have to be precise.
Speaker 1 (13:26):
Yeah, I remember in my younger days. Boy was I
very very careful with my scale. But then that was
for cocaine and you would do it for a gram
and you had to be very very precise.
Speaker 2 (13:41):
Okay, similar but different.
Speaker 1 (13:43):
Okay, fair enough coming out.
Speaker 2 (13:45):
Because for you it wasn't recipe. It was no cost.
Speaker 1 (13:49):
That is correct, and it's time for ass handle anything.
And as you probably know by now, maybe not, this
came out of questions that people ask of all of us.
What's handled like, what's Neil like? What's Cobilt like? And
we're always asked about each other. So I thought we
would go ask handle anything and have you jump into
(14:10):
the fray and ask. And I'm reasonably honest usually about
the questions. And so Neil and and choose the questions
and I have not heard them before. So this is
spontaneous stuff, all right, And we record the questions and
I'll give you more information about that on Monday that
(14:31):
you can jump into. All right, CONO. First question, Hi, Bill.
Speaker 4 (14:34):
It's Michelle from Illinois. I'm just curious do you and
Neil ever go to the studio to broadcast together or
do you both just work from your homes and Amy
and the staff are only in the studio.
Speaker 1 (14:49):
No, No, I come in probably every couple of weeks
for a few days. And when I come in, Neil
comes in. So when I'm there, I mean right now,
I'm at home. Neil's at home when in our respective studios.
But yeah, no, when you hear Neil and I when
I'm in town, I'm always there.
Speaker 3 (15:07):
So when Bill's gone on vacation or something and I'm
with the morning crew, then I'm in there as well.
Speaker 1 (15:13):
Yeah, so there's the answer. See, that's an easy question.
Thank you for that. That was not particularly personal. That
was not asking me about my STDs three times. It
was not asking me about my relationship with my family.
It sucks. So let's move on to the next question.
Speaker 5 (15:31):
My name is Jennifer from Los Angeles.
Speaker 4 (15:34):
What is your opinion on unions and the local public
education sector?
Speaker 1 (15:41):
What was that unions?
Speaker 2 (15:44):
The local education public education?
Speaker 1 (15:46):
Okay, unions, It have definitely had a big influence and
needed to happen in the thirties, certainly when it first started.
International garment workers at the turn of the last century
and Walter Ruth with United Auto Workers very important. Then
they became very powerful, and then they lost and now
(16:10):
they're very powerful again. And it depends on what they're
asking for. So it's a case by case basis. Sometimes
I agree, sometimes I disagree. And public education sucks. Unfortunately,
it sucks, particularly la USD. And that's because it's ungovernable.
It's not because the administrators are horrible or incompetent. It's
(16:30):
just because you're, you know, teaching in ninety one languages
and it's just impossible with and you have kids coming in,
you know, who have you know, I mean coming in
illegal migrants for an example. And this is not judgment calling.
They come in ten years old, eight years old, and
they have to be taught in public schools. They have
(16:50):
no English, no education at all, and now they have
to start when they're eight or ten. So I think
public education is horrible. Depending on the school district too,
Depending on the school district. There are school districts that
are really great, but they have money and there are
no poor people, relatively poor people in those school districts.
(17:12):
Public school can be tremendous. La Ost has magnet schools
for example, Man, fantastic schools, but very difficult to get into. God,
that's getting way serious, isn't it. Geez, I'm already bored
all right though, Yeah it's true. All right, Cono good mornings.
Speaker 4 (17:35):
As will handle anything.
Speaker 5 (17:37):
Do you guys get paid when you go out to
a boss or is it just if you're doing it
for your show?
Speaker 1 (17:44):
That's that's a good question. Do uh do we get
paid for doing appearances? Uh? Neil, I'm gonna throw it
at you first. Do you get paid for doing appearances?
Speaker 3 (17:56):
Yeah, that could be part of it, depending on if
it's if it's a client and they're wanting something special anytime, Yeah,
they're They're they're renting you essentially.
Speaker 1 (18:07):
Right, like a price, don't. Yeah, I don't get paid
if I do it. I do it for free, and
not because I'm a good guy, because frankly, you can't
afford me. And I'd rather do it for free than
not do it, because if I'm going to get paid,
it's I've actually priced myself out of an appearance. So
(18:31):
when Neil does an appearance, I do it with the
old only because we're best buddies. But for the most part,
no used to be. We used to get paid every
single time we did an appearance. But you know, no
one has any money anymore, and it's it's just a
different world today. It does.
Speaker 2 (18:49):
There's a lot of stuff that I do out there where.
Speaker 1 (18:52):
Yeah you get Do you do a lot of stuff
for free or charity stuff like that?
Speaker 2 (18:56):
Yeah?
Speaker 1 (18:56):
Next question, do.
Speaker 5 (18:58):
You guys ever get tired of doing all the ads live,
repeating time and time again.
Speaker 1 (19:06):
Yes. Now, let me do a little splain in here.
This is commercial radio. This is not NPR, and it's
commercials are a matter of frequency in radio. It's that simple.
There's no magic to any of this, and it takes
(19:27):
just here's a little inside baseball. A commercial is done
once and then live commercials are a different thing. And
the advertisers love live commercials because you can play with them.
They're fresh, you can be at where at least I
do have fun with them. It takes about a month
(19:48):
to circle through, so every listener, and that's at different times,
actually can hear the commercial once. So there needs to
be a lot of repetition. Neil, you get tired of
doing livemercials?
Speaker 2 (20:02):
No, I don't.
Speaker 3 (20:03):
Sometimes I feel like, oh, well, you know, you want
to be fresh. But man, sometimes my mouth gets so dry.
I have to get myself a Zelmis freshen myself up
and make me feel gosh, indescribably fresh.
Speaker 1 (20:17):
It's a minute you see on the app side. I
understand that, yes, yes, but.
Speaker 3 (20:23):
Not just any capsule bills some money you should ask
it has got the most wonderful ingredient. It is harshly
seed oil and that's where the magic happens.
Speaker 2 (20:33):
Zelmans. When you're doing a lot of spots, use Zelmans.
Speaker 1 (20:38):
The other thing, it is a challenge. I'll tell you
the part of it. It's not a question to be
bored with the commercials. It's a challenge to be fresh
with the commercials and not do them by rote and
be in the moment like try yeah a lot like
Zelman spot.
Speaker 2 (20:54):
All right, next question, fresh in your breath now than
just a mint a handle.
Speaker 5 (21:01):
So in your new neighborhood you're finally settling in and
all that down in Orange County, have you gotten to
know any of your neighbors? And if so, and they
know who you are? Now, is there a petition to
get you out?
Speaker 1 (21:13):
The answer is no, I don't know any neighbors. I
lived in my other house for twenty five years. Did
not know my neighbors. When I say five neighbors, I'm sorry,
I know them.
Speaker 2 (21:23):
You only had five at the Persian Palace.
Speaker 1 (21:25):
Yeah, I know, I just didn't I knew of them,
but that's it. I didn't know them at all. I
don't think we ever had dinner barbecues together. Now inmans
used to live next to you, yeah, but we never
hung out. We never hung out. That's right next to
me was Ashley Well her parents, Ashley Simpson and what
(21:48):
Jessica was at her name Jessica Simpson and her parents
lived there, and there's a whole story there. But when
the only time I ever actually countered one of them,
I think it was Ashland or Jessica is her little dog.
She took her little dog to her parents' house and
the dog was eaten by a coyote and the reason
(22:11):
and then she put up. She herself was going around
with the telephone poles and uh stapling, you know, little
pictures of the dogs. Oh you get a reward if
you find the dog. Pieces of that dog were all
over my yard, all the way across.
Speaker 3 (22:24):
Oh yes, oh yes, did you get the reward?
Speaker 1 (22:30):
I did not it was I should have put all
the pieces in a bag and handed it to her. Yeah,
she was. She was a little bit upset. Yeah, she
was not happy. Okay, Next question.
Speaker 2 (22:44):
Morning, Billy Handle, I got a quick question for you.
Why are you such a miserable guy. You think with
a fresh bride life, all good, quick vacation for Italy, you.
Speaker 4 (22:57):
Think you'd be a little happier, but now you're still miserable.
Speaker 1 (23:01):
That's correct.
Speaker 3 (23:03):
Okay, Next question, Wow, us is being particularly religious?
Speaker 5 (23:09):
However, at your wedding you were wearing your full Jewish
stole and Yamica, can you explain?
Speaker 1 (23:17):
Yeah, I can, because Lindsey insisted on a Jewish wedding.
She absolutely insisted on a Jewish wedding. And I I
was fine just going to the you know, city hall,
but that was her. She wanted a full Jewish matter
of fact, let me give you a little insight. She
(23:37):
wanted to convert, and I said, no, would not let
her convert. As I said, if you I've all, if
you think I'm going to marry a Jewish woman, you're crazy.
I've already been there. That's not going to happen again.
And so that was all. That was all Lindsay doing
you know, the Jewish wedding, and it was a and
it was a full blast Nobs Jewish wedding and Neil
(24:01):
you know you were there. It was the prayers and
all of it. You know.
Speaker 3 (24:07):
Yeah, yeah, I think there was a misunderstanding. I think
she thought that Jewish wedding is you giving her your
pin number?
Speaker 1 (24:15):
Oh that was before. That's the engagement. Okay, okay, I
think we can do one more.
Speaker 2 (24:22):
Hi, Bill, this is Kate from Orange County.
Speaker 4 (24:25):
I'm going to the Anaheim White House and I'd like
to know what you recommend.
Speaker 1 (24:29):
Thank you. Oh okay, Actually, you know, I mean this
may sound stupid, but I've been there dozens and dozens
of times. There is nothing that is not spectacular there.
Bruno is one of the finest chefs. I've ever eaten at, eaten,
eaten at, eaten at his restaurant, and I've had many
(24:52):
many dishes I have never ever been well, that's not true.
He once had me taste of Vega something and it
was just god awful. And it was a taste test.
He was thinking of put it on the menu and
I said, this is horrible. He goes, yeah, I think
it's horrible too. And then they have these lobster raviolis
(25:13):
that they do, which is, oh, just wonderful, but they
were out of the ravioli skin and they had to
get some. They still wanted to do it, and so
they had to get you know, some kind of what
sort I'm looking for when you go for something else,
there's a word there, replacement, your replacement, Thank you. Damn.
(25:35):
I'd make a living doing this and it just didn't work.
And the same thing with the lobster. It was horrible.
But that's the only time other than that, the food
is spec tacular. So whatever. All right, we're done, guys.
Oh I shouldn't have admitted that Bruin was gonna get
all angry with me. All Right, we're done, guys.
Speaker 2 (25:55):
You more honest.
Speaker 1 (25:56):
Well, yeah, yeah, his food is serious.
Speaker 2 (25:59):
I want a.
Speaker 3 (25:59):
Big ball of the mashed potatoes tomorrow and that's it.
Speaker 1 (26:02):
Oh yeah, those are very very good. Yees, yeah you do.
And you know what's kind of fun. I'll tell you
what you do. You take a big mouthful of mashed potatoes,
remember you do this as a kid, and then you
squeeze your cheeks and the mashed potatoes come flying out
of your mouth and you pretend you're a pimple. Okay, guys,
we are done.
Speaker 2 (26:24):
You can just fit it at everybody and protect Bill Handle.
Speaker 1 (26:28):
Will is giving me the most amazing look.
Speaker 2 (26:31):
Can I order more than mashed potatoes?
Speaker 1 (26:33):
Yes? You can? Okay, good, yes you can? All right?
Tomorrow morning eight to eleven o'clock Handle on the Law
Marginal Legal Advice, following Dean Sharp, the House Whisper with
Home and then Neil two to five o'clock with after
Rich Tomurrow and the Tech Show. Two to five is
the Fork Report with Neil, and we're back on Monday
(26:55):
normal time. Amy and Will wake up call Neil and
I join at six o'clock and uh kono and and
unfortunately we've see tomorrow night. Got you see them all week?
And come on guys, all right, all right, I have
a good one, everybody. June sixth, d Day plus eighty
one KFI am. Did I already mentioned that Gary Shannon
(27:18):
A rut next Gary and Shannon Rut next kf I
am six point forty. 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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