December 12, 2025 • 24 mins
(December 12, 2025)
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about food related gifts and stocking stuffers. The show closes with ‘Ask Handel Anything.’
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Episode Transcript
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Speaker 1 (00:00):
You're listening to bill Handle on demand from KFI AM
six forty.
Speaker 2 (00:11):
Forty bill Handle here on a Friday, December twelfth. Oh yeah,
as we do all the great music, Neil and I
talk about all things food and this is for two
segments until the bottom of the hour where it's ass
Handle Anything. And today it's all about food, stocking stuffers,
giving food as gifts. And of course we start with
(00:33):
our cheap plug for Zelmans, because this is what Neil
and I do. We're very involved with Zelmans, very close
to the family who runs it, and we.
Speaker 3 (00:41):
Attach me to your horrorsh ways, Oh no.
Speaker 2 (00:45):
I well please, I don't know how to act otherwise.
Zelmans is offering twenty five percent off as a flash
flash sale starting well right now. You get twenty five
percent off until midnight tomorrow night. Five percent off anything
that's there for sale, which is Zelman's minty Mouth and
they have the new Spearman flavor. You can get a
(01:07):
three pack, of five pack a ten pack at twenty
five percent off.
Speaker 1 (01:11):
Also if added to that is there a.
Speaker 2 (01:14):
Great tongue scraper which you get twenty five percent off.
You add that to the cart, and so that is
worth getting that's that's a deal of not of a lifetime,
but certainly of a Christmas season. All right, Neil, So
we've done this Zelmans one, but let's do other ones too.
What else do you What kind of food gifts do
you do you want to give?
Speaker 4 (01:33):
There's a couple things that caught my eye this year
that I want to put on people's map as far
as gifts are concerned. I don't know if you pronounce
this Pepier or pay Pierre or whatever. Pa p I
e R dot com. They have this really cool tasting
notes and recipe book, so you can have it customized
with a name on it. But it's it's a journal
(01:56):
to take notes about whether you go to a restaurant
or something like that and you liked the flavor of something,
to write your notes about it, but also to write
down recipes, put recipes together if you're trying different things.
I just loved the concept of taking notes on stuff.
I used to be much better at that, going to
(02:17):
a restaurant, what I liked about a particular dish or
things like that. Secondly, I think every house needs this.
John Booze Boos cutting boards are some of the best,
you know. They I would put you know, local vendors
or local woodworkers that put these together at that top
(02:38):
notch as well. But Wayfair has great prices Wayfair dot Com.
On these John Booze cutting boards, they just last for
a long time. What they made there would, oh there would.
But they do a lot of end cuts and things
like that. They really and they're double sided. They're just
there top notch. It's what you'll find in most, if
(03:00):
not every professional kitchen.
Speaker 1 (03:03):
Do they do they have a little troughs where the juices.
Speaker 2 (03:06):
Those are troughs on some of the Yeah, it was
really as you were talking about writing notes for a restaurant.
I'll tell you what works very well, especially if you
want to get a lot of free food, is the
waiter comes over and goes, hi, my name is and
I'll be your waiter tonight whatever it is, And you
go hi, my name is Bob Michelin, and I don't
and I don't sell tires. But you have your little
(03:30):
note and you bring out your little notebook and you're writing,
My guess is you're going to get one or two
or three free plates.
Speaker 4 (03:37):
That's a funny concept going in there with like like bifocals,
or something in the notebook and saying yes, I'm here,
I'm here just regular guy.
Speaker 3 (03:47):
I won't be taking any notes.
Speaker 4 (03:50):
Another thing is a lot of people don't A lot
of people have issues with nonstick or things like that.
They want really high end cook where you don't have
to break the bank. One of my favorite pans and
one of my favorite vendors actually is Meson.
Speaker 3 (04:06):
They are online. I don't know that they're in any stores.
I think they're solely online. They have great knives and
great pans. One of them is their pre seasoned carbon
steel pan and carbon steel when seasoned properly becomes nonstick.
It retains great heat.
Speaker 4 (04:24):
And you can find them at Meson MI s e
N dot com.
Speaker 3 (04:30):
Wonderful products. And this one is newer.
Speaker 4 (04:33):
Hexclad has a non stick pizza steel and the thing
with pizza steels is you need them to get up
to high temperature, so you have to preheat them. The
thing that sets this hex Clad apart, in addition to
their patented hex Clad design that gives you the heat
and of stainless steel and evenness of all of that,
(04:57):
but you also have the non stick abilities, is that
you can put this, you can put the pizza on
it and put it in the oven cold and it
will heat up because otherwise you have to use a
pizza peel to put it onto a hot steel in
the oven, and some people don't like that. This is
a different technology that allows you to put the dough
(05:19):
directly on there, make your pizza, put it into the oven.
It will get up to those high up to nine
hundred degrees on that and really do something great. So
the hex Clad you can find out at hexclad dot com.
But they have a lot of really great cookwar there.
Speaker 2 (05:41):
Okay, So Neil, it's the holidays and we talk about
holiday food all the time. And one of the things
that I notice is giving food as a gift, sure,
which is a terrific idea. The one thing I've noticed,
and there are companies that do that and ship food
always have and we're getting a lots of I'm getting pamphlets, brochures,
(06:05):
a lot of stuff in the mail and email blasts.
And that is how expensive it is when you're talking
about shipping meats, frozen meats, and you're talking about shipping seafood,
shipping charcuterie, shipping.
Speaker 1 (06:21):
Cheeses.
Speaker 2 (06:22):
I mean, it turns into like dozens of dollars a pound.
You know, you could buy a really fancy steak. And
I understand that there's it has to be shipped and
dry ice, et cetera. But just like seventy dollars a
pound for some of this stuff.
Speaker 4 (06:35):
It gets expensive to You're absolutely right. The packaging is
a large cost of it. Plus you want it to
look pleasant, not just like they threw a bunch of
you know, food into a box. But some of the companies,
and I'm not going to give any specific name, but
some of the meat mailers and things like that, I've
noticed the quality is hit and miss on some of them,
(06:56):
you know. And I know they've been a sponsor of
the show, but I really like Wild Fork as far
as sending certain meats and the cuts and things like
that and choosing the quality.
Speaker 1 (07:07):
Where do they send I didn't know. Do they ship
meats all over the country?
Speaker 3 (07:11):
Oh?
Speaker 4 (07:11):
Yeah, they you can ship Yeah, I think you could
ship it all over the country. I'm trying to think,
because I've only I've sent gifts to other people before
that might have a store local to them, so it
gets there pretty quickly. I don't think I have sent
anything outside of California here California.
Speaker 2 (07:36):
But I mean that makes sense because you're not talking
about a fancy schmancy packaging, or maybe they do. I
have no idea, but again it's do you find those
almost prohibitively expensive. It's almost as if it's a very
special gift. It's not something that people do as a
regular course.
Speaker 4 (07:55):
It depicts like, for instance, there's a company called bro
Basket and I of them it's it's like gift baskets
for men, right, and some of them are samples of
whiskey and they come together nicely packaged. There's also Bespoke.
There are these different companies that look for things that
are interesting, that are higher end and I'm willing to
(08:17):
pay for that if it if it comes in a
package that I think it heightens the experience. Let's say.
Speaker 3 (08:25):
So it all depends what you want to do.
Speaker 4 (08:28):
But yes, sometimes you look at what it would cost
if you went to the grocer, local grocer, grab the
same product and threw it in a basket. That's not
doing You're shipping it across the country sometimes and packaging
and making sure that it gets there you know, in
a good state.
Speaker 1 (08:47):
Do you get you.
Speaker 2 (08:48):
Give gift boxes with pasta and sauces in it and
chocolates and you get those out and.
Speaker 4 (08:55):
You know, I'm doing something like that partners in the past,
but that I would recommend doing things like that. Vomfast
does an amazing job. There's one currently in San Diego,
there's one in Ventura. They do a phenomenal job because
you can customize those things.
Speaker 3 (09:15):
I prefer that there are.
Speaker 4 (09:18):
You know, and Sons if you're looking for high end chocolate,
and Beverly Hills and Suns does a fantastic.
Speaker 3 (09:25):
Job of local. I try to look for local shops or.
Speaker 4 (09:30):
Individually owned shops that put together these custom baskets and things,
and I think those are are fantastic.
Speaker 2 (09:37):
And that's when you're going in and buying locally, you're
delivering the gift.
Speaker 4 (09:42):
Of them to deliver it as well. But there's just
I that's when I get very specific. I really encourage
people to try and buy local and from handmade goods.
There's awful often little boutique places where you can get
handmade even dried pots, pasta that is locally and things
like that. Great books that are out there that you
(10:05):
can send. One of my favorite books that makes my
list every single year is called Ratio and it's by
Michael Ruhlman. You find it on Amazon or your better
book dealers. But what it does is it breaks down
things into ratios and how you can memorize how to
make cookies or breads or dressings based on ratios like
(10:29):
you need this much fat, you need this much flour,
you need this much sugar, and that you can build
cookie recipes that you can do these things off of
basic ratios.
Speaker 3 (10:41):
Another great book is called.
Speaker 4 (10:43):
Salt, Fat, Heat, Acid, and it just breaks down the
rudiments of cooking. And these things help you be a
better cook outside of the basic recipes, like understanding how
cooking works. One last thing that I have fallen in
(11:03):
love with and are newer to me but not to others,
are called mug huggers or toppers. These are adorable. So
they make little gingerbread houses and they have this little
notch in them that they can hang on the side
of your coffee or hot cocoa and you can dip
them and eat them. They also make these cookie cutters
(11:26):
of you know, Snowman or Santa or whatever sat not
no no. You can find them at World Market. Williams
Noma Amazon, but they're cool. They just hang off the
side of your of your mug. There's cocoa or something. Yeah, no,
that's cool.
Speaker 2 (11:44):
Real quickly before we go, in terms of gift baskets,
you know the pastas, the chocolates, that sort of thing,
the booze, the wines, et cetera.
Speaker 1 (11:53):
In these gift baskets, one of.
Speaker 2 (11:55):
The best places to get those is Tata Costco Costcosa,
and they are very They're very inexpensive relative to the
one to find everyplace else.
Speaker 4 (12:09):
The vast majority of my show tomorrow is going to
be all on stocking stuffers and gifts. So if you're
still looking for not only food stuffs, I'll also talk
about you know, some crafting, some buildings, some makers supplies
because I love doing that as well.
Speaker 3 (12:25):
But I'll have a ton of stuff tomorrow on the show.
Speaker 2 (12:28):
Okay, sounds good, All right, Neil, We're done with the
foody Friday. Were gonna be talking more about the holidays
coming up next couple of weeks.
Speaker 1 (12:35):
And now upon how am I going to say?
Speaker 2 (12:40):
This? Due to popular demand mainly mine, because I really
enjoy doing this. You get to ask questions and it's
asked handle anything and their questions are recorded and Neil
chooses the questions and then I try to answer them
and they are spontaneous. Have not heard these questions before,
have no idea, who, what, where these questions come from?
Speaker 1 (13:01):
So without in mind? Uh cono, let's start with the
first one.
Speaker 5 (13:05):
Good morning Bell. My wife and I met you last
year at the Wendy's Mission Vehill live remote for the
Tim Conway Show, and you were wearing a Pineapple shirt
and my wife asked me, if you're a swinger.
Speaker 3 (13:22):
I have a great show. Thank you in firing mind.
That's that's help.
Speaker 2 (13:26):
By the way, Lindsay is sitting across from me, and
she's the one that's laughing. And one of the things
we may do is ask lindsay anything uh that may
be a fun a fun broadcast to have.
Speaker 1 (13:37):
Uh. The answer as far as.
Speaker 2 (13:38):
Swinging is no, I am absolutely not, because everybody says no,
and so uh no.
Speaker 1 (13:45):
I didn't even know pineapples meant swinging. I didn't. Is
it upside down pineapple knowing? Uh?
Speaker 2 (13:52):
Yeah, there's Amy throwing her U up, hands up in
the air.
Speaker 3 (13:56):
I don't know.
Speaker 2 (13:56):
Yeah, you're doing that too quickly. Okay, that's posessed too.
Speaker 1 (14:00):
Much. Okay, moving on next question. This is George Reparthur.
Speaker 3 (14:07):
It's Bill.
Speaker 5 (14:08):
My question to you is this, have you ever met
George Norri and or would you ever interview on the
radio George Nori?
Speaker 2 (14:18):
Yeah, I have met George Norri. As a matter of fact,
the first time I met George Norri, I was asked
to meet George Dory and I had no intention of
doing it, but I was told by my program director
that he actually is a fan. He lives in Sherman
Oaks and he listens to the show. So I went
and had lunch with him. And I walked in with
an aluminum foil hat and two antennas sticking out of
(14:41):
my hat made out of chopsticks that were covered in aluminum.
And I walked in and sat down, said, Hi, you're George,
I'm Bill, And he started laughing his ass off.
Speaker 1 (14:51):
Yes, I have met George. He's a good guy.
Speaker 3 (14:54):
He's a really good guy.
Speaker 1 (14:55):
He's a real sweet guy. Yeah. He told me what
was he once told me? I said, do you leave
this stuff?
Speaker 2 (15:02):
All these people talk about these Poltergeist and the you know,
Martians and all that, And.
Speaker 1 (15:07):
I said, how'd you get into this?
Speaker 2 (15:08):
By the way, George, and he said, and this is
the story that he shared with me, is he's fifteen
years old and he gets in and he's in a
surgical It was a surgical situation where he was very
close to losing his life.
Speaker 1 (15:20):
I mean, he was really threatening and.
Speaker 2 (15:22):
He's on the table and he and all of a
sudden he leaves the operating table and he sees himself
floating to the top of the room looking down. And
then when he started going back into his body, he
knew he was going to survive.
Speaker 1 (15:41):
And he looked at me and said, what do you think.
I said, I used to.
Speaker 2 (15:44):
Pay to have those kinds of experiences. And for him,
that's how he got involved in all this stuff. That's
how nuts he was in the Navy and all kinds
of things. Yeah, he was and out of his mind.
I might add, George is completely crazy.
Speaker 1 (15:58):
Yes he is.
Speaker 2 (15:58):
But anyway, Yes, I do know him, great guy, love
him well, I don't love him. I like him well,
I don't know if I like him. I Okay, moving.
Speaker 4 (16:07):
On, Hey Bill, last week you mentioned that you had
injured your knee badly enough to have to have it replaced.
What did you do to hurt it?
Speaker 2 (16:20):
No, Actually, I didn't have my knee replaced. I had
knee surgery and that was in the early seventies, and
it turned out to be I compared the technology to
data then and what I had it turned out to
be rheumatoid arthritis, something called Writers syndrome, and did looked
(16:41):
like a cartilage industry. And then they opened injury and
they opened to those days they didn't do arthroscopic surgery.
So they literally had to open me up and look
down and there I was, and I had it was
a rubatory arthritis, which is simply result since then resolved.
So that was it. Thanks for listening, by the way,
I really appreciate it. As you mentioned, I had new replaced.
(17:03):
I've never had a new replacement in my life. But hey,
small potatoes, Bill.
Speaker 1 (17:08):
I'm curious during your law law practice, or when you
were practicing as a lawyer, did you ever do any
pro bono work? No, why would I do free work
for anybody? Give me a break. I went to law school.
Speaker 2 (17:23):
Matter of fact, if you go to law school, if
you went to law school, I went to the first
class you take before contracts, before civil procedure, criminal procedure
is how to overcharge your clients. One oh one, Okay,
free legal help for people. God, I don't even know
what that is. Let's do another phone.
Speaker 6 (17:46):
Call came, Oh no, hey, and I remember that time
you went crazy berserk live on the air during the
Jamie jack Instead Show when they asked your super annoying
braddy daughters to leave the room when they were on
the air, and your daughters were being total brats and
then you went totally crazy, cussing up and down, the
storm f bombs here and there, and then you got.
Speaker 1 (18:11):
Suspended.
Speaker 3 (18:12):
That was cool.
Speaker 1 (18:14):
That's a question, he asked if you'd remembered it? Are
you kidding? How can I not remember it?
Speaker 2 (18:21):
It was, Yeah, my daughters were on the floor and
it was Jamie and she was up on the fifth floor.
Speaker 1 (18:27):
And I forget which radio station she was at.
Speaker 3 (18:29):
Actually, daughter, you're super both of them, both of them.
Speaker 2 (18:32):
Yeah, the super bratty ones, right, and I, uh so
Jamie tried to throw them off the floor and did.
And I went up there and started just walking, literally
walking into her studio and did not even notice the
red light on the air light was over the door.
And I walked in radio Yeah, And I walked in
and started screaming on the air, and I was really upset,
(18:56):
and so said.
Speaker 3 (18:57):
You were going to kick her ass if I remember.
Speaker 1 (18:59):
Oh I did a lot worse than that. Oh I
I got suspended. But this was the only time every suspended.
Speaker 4 (19:05):
Wait, so this started because your your braddy daughters went
in her stea.
Speaker 1 (19:09):
Yeah they did.
Speaker 2 (19:10):
They went into the studio because they would go in
and visit Mark Wallagren and go to on a different floor,
not even the no, no, it was on the same floor,
a different floor from mine. Yeah, they would go upstairs.
Mark would invite them. So they go in and pick
up swag supervised. That is correct. You know, by the way,
you don't have to you don't have you don't have
to put in uh these disclaimers or these explanations.
Speaker 3 (19:30):
With you so you know, adding texture.
Speaker 2 (19:33):
So anyway, I went ahead and started yelling uh, and
she tried to throw them. This was a couple of
weeks later. She tried to throw them off the floor.
That's why I got so upset. Didn't go in the studio,
just said get off the fifth floor. And that's when
I went completely nuts.
Speaker 1 (19:48):
My daughter.
Speaker 4 (19:50):
And so and then when you stormed up there, did
they wipe their tears and smile.
Speaker 1 (19:56):
Yeah, and I did.
Speaker 2 (19:57):
I got suspended for that, uh for a week with
no pay. And oh the other story is originally hang
on a minute, hold on. So what the station manager
did is say, Bill, I'll tell you what. Why don't
you give the equivalent of what you would be suspended,
(20:19):
the equivalent to charity, and I will go to the
powers that be and argue you shouldn't be suspended. So
I went ahead and gave this donation, and then I
meet with the station manager again and he said, Bill,
I'm sorry.
Speaker 1 (20:37):
They don't do it. They wouldn't do anything about it.
Speaker 2 (20:39):
I have to suspend you, and I have to I
have to hold your pay, I have to fine you.
Speaker 1 (20:45):
Now.
Speaker 2 (20:45):
Have you ever called the charity to get your money back?
Do you know how difficult that is? Okay?
Speaker 1 (20:52):
Moving on, Hey Sterry from Bill Clark. Hey, what would
bill parents say him marrying a non Jew and now
that non jew have him celebrating Christmas? I'm just curious.
It's a serious question. What would your parents say about Lindsay?
All right, thanks guys, you know my parents.
Speaker 2 (21:15):
Would well, let me give you, okay, just give me
an idea of how fanatic my parents were. This is
my ex where I told my parents that I had
finally met a Jewish woman. This is just before I
married her. And I picked him up from the airport.
They had come back from a trip to Brazil and
I picked them up. And my parents are always always
(21:38):
pitching for me to date a Jewish girl.
Speaker 1 (21:40):
Never did in my life.
Speaker 2 (21:41):
And so I come, I pick him up and I said, oh,
by the way, they're in the back seat. I'm in
the front. And I picked them. As I'm driving, I said, oh,
by the way, I met someone. Complete silence. You know,
they're praying, praying that I'm going to say those magic words.
And so I said, yeah, I met someone.
Speaker 1 (22:02):
MM, I really like her. M nothing.
Speaker 2 (22:06):
They don't even ask the question. And I said, yes,
she is Jewish. Oh that's fantastic.
Speaker 1 (22:13):
It's wonderful. I said.
Speaker 2 (22:14):
Now, I'm gonna be honest with you. She's in a
wheelchair and she drools and she's hunchbacked.
Speaker 1 (22:18):
I don't care. I don't care.
Speaker 2 (22:20):
She's wonderful today she may be a little bit better off.
They would they would understand today, especially since they're dead. Okay,
next question, they understand, They would understand. They understand better
today than they would five ten years ago since they died.
Speaker 7 (22:37):
Hey, Bob Scott, here just wondering what prompted the sudden
interest in football. When I was working with you, you told
me that sports were a waste of time and were
for simple minds. So I'm wondering what turned you around
and made you decide to watch football.
Speaker 2 (22:52):
That's a good question, and Bob has been a dear
friend for a very long time.
Speaker 1 (22:58):
Bob's great, Yeah, and right.
Speaker 2 (23:01):
And the reason I got interested in football is because
I got married and I realized that you have to
do everything you possibly can to stay as far away
from a marriage and any relationship you possibly can do.
And football is three hours at a time. Okay, so
that's not bad. Yeah, I don't know. I don't know
(23:22):
why I got interested in football, but I just did.
I just happened to.
Speaker 1 (23:25):
You know what it is.
Speaker 2 (23:25):
I think I so appreciate excellence, and Neil and I
have had this conversation before, appreciating excellence when you're the
best at what you do, and it's hard to see
that you know in life, people you work with, I mean,
you know what's good and what isn't. But who is
the best in football. You're seeing the best of the best,
(23:47):
and they're out there and they're playing in front of you,
and I think it is that dissertible, if that makes sense.
I really do.
Speaker 1 (23:55):
Yeah.
Speaker 3 (23:55):
I enjoy football a lot, watching anybody do something to
get there.
Speaker 2 (23:59):
Also, I really enjoy seeing these guys who all went
to college and never took one class and they now
sign their names with an X and they make forty million.
Speaker 1 (24:10):
Dollars a year. You've been listening to the Bill Handle Show.
Speaker 2 (24:13):
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 KFI AM
six forty.
Speaker 2 (00:11):
Forty bill Handle here on a Friday, December twelfth. Oh yeah,
as we do all the great music, Neil and I
talk about all things food and this is for two
segments until the bottom of the hour where it's ass
Handle Anything. And today it's all about food, stocking stuffers,
giving food as gifts. And of course we start with
(00:33):
our cheap plug for Zelmans, because this is what Neil
and I do. We're very involved with Zelmans, very close
to the family who runs it, and we.
Speaker 3 (00:41):
Attach me to your horrorsh ways, Oh no.
Speaker 2 (00:45):
I well please, I don't know how to act otherwise.
Zelmans is offering twenty five percent off as a flash
flash sale starting well right now. You get twenty five
percent off until midnight tomorrow night. Five percent off anything
that's there for sale, which is Zelman's minty Mouth and
they have the new Spearman flavor. You can get a
(01:07):
three pack, of five pack a ten pack at twenty
five percent off.
Speaker 1 (01:11):
Also if added to that is there a.
Speaker 2 (01:14):
Great tongue scraper which you get twenty five percent off.
You add that to the cart, and so that is
worth getting that's that's a deal of not of a lifetime,
but certainly of a Christmas season. All right, Neil, So
we've done this Zelmans one, but let's do other ones too.
What else do you What kind of food gifts do
you do you want to give?
Speaker 4 (01:33):
There's a couple things that caught my eye this year
that I want to put on people's map as far
as gifts are concerned. I don't know if you pronounce
this Pepier or pay Pierre or whatever. Pa p I
e R dot com. They have this really cool tasting
notes and recipe book, so you can have it customized
with a name on it. But it's it's a journal
(01:56):
to take notes about whether you go to a restaurant
or something like that and you liked the flavor of something,
to write your notes about it, but also to write
down recipes, put recipes together if you're trying different things.
I just loved the concept of taking notes on stuff.
I used to be much better at that, going to
(02:17):
a restaurant, what I liked about a particular dish or
things like that. Secondly, I think every house needs this.
John Booze Boos cutting boards are some of the best,
you know. They I would put you know, local vendors
or local woodworkers that put these together at that top
(02:38):
notch as well. But Wayfair has great prices Wayfair dot Com.
On these John Booze cutting boards, they just last for
a long time. What they made there would, oh there would.
But they do a lot of end cuts and things
like that. They really and they're double sided. They're just
there top notch. It's what you'll find in most, if
(03:00):
not every professional kitchen.
Speaker 1 (03:03):
Do they do they have a little troughs where the juices.
Speaker 2 (03:06):
Those are troughs on some of the Yeah, it was
really as you were talking about writing notes for a restaurant.
I'll tell you what works very well, especially if you
want to get a lot of free food, is the
waiter comes over and goes, hi, my name is and
I'll be your waiter tonight whatever it is, And you
go hi, my name is Bob Michelin, and I don't
and I don't sell tires. But you have your little
(03:30):
note and you bring out your little notebook and you're writing,
My guess is you're going to get one or two
or three free plates.
Speaker 4 (03:37):
That's a funny concept going in there with like like bifocals,
or something in the notebook and saying yes, I'm here,
I'm here just regular guy.
Speaker 3 (03:47):
I won't be taking any notes.
Speaker 4 (03:50):
Another thing is a lot of people don't A lot
of people have issues with nonstick or things like that.
They want really high end cook where you don't have
to break the bank. One of my favorite pans and
one of my favorite vendors actually is Meson.
Speaker 3 (04:06):
They are online. I don't know that they're in any stores.
I think they're solely online. They have great knives and
great pans. One of them is their pre seasoned carbon
steel pan and carbon steel when seasoned properly becomes nonstick.
It retains great heat.
Speaker 4 (04:24):
And you can find them at Meson MI s e
N dot com.
Speaker 3 (04:30):
Wonderful products. And this one is newer.
Speaker 4 (04:33):
Hexclad has a non stick pizza steel and the thing
with pizza steels is you need them to get up
to high temperature, so you have to preheat them. The
thing that sets this hex Clad apart, in addition to
their patented hex Clad design that gives you the heat
and of stainless steel and evenness of all of that,
(04:57):
but you also have the non stick abilities, is that
you can put this, you can put the pizza on
it and put it in the oven cold and it
will heat up because otherwise you have to use a
pizza peel to put it onto a hot steel in
the oven, and some people don't like that. This is
a different technology that allows you to put the dough
(05:19):
directly on there, make your pizza, put it into the oven.
It will get up to those high up to nine
hundred degrees on that and really do something great. So
the hex Clad you can find out at hexclad dot com.
But they have a lot of really great cookwar there.
Speaker 2 (05:41):
Okay, So Neil, it's the holidays and we talk about
holiday food all the time. And one of the things
that I notice is giving food as a gift, sure,
which is a terrific idea. The one thing I've noticed,
and there are companies that do that and ship food
always have and we're getting a lots of I'm getting pamphlets, brochures,
(06:05):
a lot of stuff in the mail and email blasts.
And that is how expensive it is when you're talking
about shipping meats, frozen meats, and you're talking about shipping seafood,
shipping charcuterie, shipping.
Speaker 1 (06:21):
Cheeses.
Speaker 2 (06:22):
I mean, it turns into like dozens of dollars a pound.
You know, you could buy a really fancy steak. And
I understand that there's it has to be shipped and
dry ice, et cetera. But just like seventy dollars a
pound for some of this stuff.
Speaker 4 (06:35):
It gets expensive to You're absolutely right. The packaging is
a large cost of it. Plus you want it to
look pleasant, not just like they threw a bunch of
you know, food into a box. But some of the companies,
and I'm not going to give any specific name, but
some of the meat mailers and things like that, I've
noticed the quality is hit and miss on some of them,
(06:56):
you know. And I know they've been a sponsor of
the show, but I really like Wild Fork as far
as sending certain meats and the cuts and things like
that and choosing the quality.
Speaker 1 (07:07):
Where do they send I didn't know. Do they ship
meats all over the country?
Speaker 3 (07:11):
Oh?
Speaker 4 (07:11):
Yeah, they you can ship Yeah, I think you could
ship it all over the country. I'm trying to think,
because I've only I've sent gifts to other people before
that might have a store local to them, so it
gets there pretty quickly. I don't think I have sent
anything outside of California here California.
Speaker 2 (07:36):
But I mean that makes sense because you're not talking
about a fancy schmancy packaging, or maybe they do. I
have no idea, but again it's do you find those
almost prohibitively expensive. It's almost as if it's a very
special gift. It's not something that people do as a
regular course.
Speaker 4 (07:55):
It depicts like, for instance, there's a company called bro
Basket and I of them it's it's like gift baskets
for men, right, and some of them are samples of
whiskey and they come together nicely packaged. There's also Bespoke.
There are these different companies that look for things that
are interesting, that are higher end and I'm willing to
(08:17):
pay for that if it if it comes in a
package that I think it heightens the experience. Let's say.
Speaker 3 (08:25):
So it all depends what you want to do.
Speaker 4 (08:28):
But yes, sometimes you look at what it would cost
if you went to the grocer, local grocer, grab the
same product and threw it in a basket. That's not
doing You're shipping it across the country sometimes and packaging
and making sure that it gets there you know, in
a good state.
Speaker 1 (08:47):
Do you get you.
Speaker 2 (08:48):
Give gift boxes with pasta and sauces in it and
chocolates and you get those out and.
Speaker 4 (08:55):
You know, I'm doing something like that partners in the past,
but that I would recommend doing things like that. Vomfast
does an amazing job. There's one currently in San Diego,
there's one in Ventura. They do a phenomenal job because
you can customize those things.
Speaker 3 (09:15):
I prefer that there are.
Speaker 4 (09:18):
You know, and Sons if you're looking for high end chocolate,
and Beverly Hills and Suns does a fantastic.
Speaker 3 (09:25):
Job of local. I try to look for local shops or.
Speaker 4 (09:30):
Individually owned shops that put together these custom baskets and things,
and I think those are are fantastic.
Speaker 2 (09:37):
And that's when you're going in and buying locally, you're
delivering the gift.
Speaker 4 (09:42):
Of them to deliver it as well. But there's just
I that's when I get very specific. I really encourage
people to try and buy local and from handmade goods.
There's awful often little boutique places where you can get
handmade even dried pots, pasta that is locally and things
like that. Great books that are out there that you
(10:05):
can send. One of my favorite books that makes my
list every single year is called Ratio and it's by
Michael Ruhlman. You find it on Amazon or your better
book dealers. But what it does is it breaks down
things into ratios and how you can memorize how to
make cookies or breads or dressings based on ratios like
(10:29):
you need this much fat, you need this much flour,
you need this much sugar, and that you can build
cookie recipes that you can do these things off of
basic ratios.
Speaker 3 (10:41):
Another great book is called.
Speaker 4 (10:43):
Salt, Fat, Heat, Acid, and it just breaks down the
rudiments of cooking. And these things help you be a
better cook outside of the basic recipes, like understanding how
cooking works. One last thing that I have fallen in
(11:03):
love with and are newer to me but not to others,
are called mug huggers or toppers. These are adorable. So
they make little gingerbread houses and they have this little
notch in them that they can hang on the side
of your coffee or hot cocoa and you can dip
them and eat them. They also make these cookie cutters
(11:26):
of you know, Snowman or Santa or whatever sat not
no no. You can find them at World Market. Williams
Noma Amazon, but they're cool. They just hang off the
side of your of your mug. There's cocoa or something. Yeah, no,
that's cool.
Speaker 2 (11:44):
Real quickly before we go, in terms of gift baskets,
you know the pastas, the chocolates, that sort of thing,
the booze, the wines, et cetera.
Speaker 1 (11:53):
In these gift baskets, one of.
Speaker 2 (11:55):
The best places to get those is Tata Costco Costcosa,
and they are very They're very inexpensive relative to the
one to find everyplace else.
Speaker 4 (12:09):
The vast majority of my show tomorrow is going to
be all on stocking stuffers and gifts. So if you're
still looking for not only food stuffs, I'll also talk
about you know, some crafting, some buildings, some makers supplies
because I love doing that as well.
Speaker 3 (12:25):
But I'll have a ton of stuff tomorrow on the show.
Speaker 2 (12:28):
Okay, sounds good, All right, Neil, We're done with the
foody Friday. Were gonna be talking more about the holidays
coming up next couple of weeks.
Speaker 1 (12:35):
And now upon how am I going to say?
Speaker 2 (12:40):
This? Due to popular demand mainly mine, because I really
enjoy doing this. You get to ask questions and it's
asked handle anything and their questions are recorded and Neil
chooses the questions and then I try to answer them
and they are spontaneous. Have not heard these questions before,
have no idea, who, what, where these questions come from?
Speaker 1 (13:01):
So without in mind? Uh cono, let's start with the
first one.
Speaker 5 (13:05):
Good morning Bell. My wife and I met you last
year at the Wendy's Mission Vehill live remote for the
Tim Conway Show, and you were wearing a Pineapple shirt
and my wife asked me, if you're a swinger.
Speaker 3 (13:22):
I have a great show. Thank you in firing mind.
That's that's help.
Speaker 2 (13:26):
By the way, Lindsay is sitting across from me, and
she's the one that's laughing. And one of the things
we may do is ask lindsay anything uh that may
be a fun a fun broadcast to have.
Speaker 1 (13:37):
Uh. The answer as far as.
Speaker 2 (13:38):
Swinging is no, I am absolutely not, because everybody says no,
and so uh no.
Speaker 1 (13:45):
I didn't even know pineapples meant swinging. I didn't. Is
it upside down pineapple knowing? Uh?
Speaker 2 (13:52):
Yeah, there's Amy throwing her U up, hands up in
the air.
Speaker 3 (13:56):
I don't know.
Speaker 2 (13:56):
Yeah, you're doing that too quickly. Okay, that's posessed too.
Speaker 1 (14:00):
Much. Okay, moving on next question. This is George Reparthur.
Speaker 3 (14:07):
It's Bill.
Speaker 5 (14:08):
My question to you is this, have you ever met
George Norri and or would you ever interview on the
radio George Nori?
Speaker 2 (14:18):
Yeah, I have met George Norri. As a matter of fact,
the first time I met George Norri, I was asked
to meet George Dory and I had no intention of
doing it, but I was told by my program director
that he actually is a fan. He lives in Sherman
Oaks and he listens to the show. So I went
and had lunch with him. And I walked in with
an aluminum foil hat and two antennas sticking out of
(14:41):
my hat made out of chopsticks that were covered in aluminum.
And I walked in and sat down, said, Hi, you're George,
I'm Bill, And he started laughing his ass off.
Speaker 1 (14:51):
Yes, I have met George. He's a good guy.
Speaker 3 (14:54):
He's a really good guy.
Speaker 1 (14:55):
He's a real sweet guy. Yeah. He told me what
was he once told me? I said, do you leave
this stuff?
Speaker 2 (15:02):
All these people talk about these Poltergeist and the you know,
Martians and all that, And.
Speaker 1 (15:07):
I said, how'd you get into this?
Speaker 2 (15:08):
By the way, George, and he said, and this is
the story that he shared with me, is he's fifteen
years old and he gets in and he's in a
surgical It was a surgical situation where he was very
close to losing his life.
Speaker 1 (15:20):
I mean, he was really threatening and.
Speaker 2 (15:22):
He's on the table and he and all of a
sudden he leaves the operating table and he sees himself
floating to the top of the room looking down. And
then when he started going back into his body, he
knew he was going to survive.
Speaker 1 (15:41):
And he looked at me and said, what do you think.
I said, I used to.
Speaker 2 (15:44):
Pay to have those kinds of experiences. And for him,
that's how he got involved in all this stuff. That's
how nuts he was in the Navy and all kinds
of things. Yeah, he was and out of his mind.
I might add, George is completely crazy.
Speaker 1 (15:58):
Yes he is.
Speaker 2 (15:58):
But anyway, Yes, I do know him, great guy, love
him well, I don't love him. I like him well,
I don't know if I like him. I Okay, moving.
Speaker 4 (16:07):
On, Hey Bill, last week you mentioned that you had
injured your knee badly enough to have to have it replaced.
What did you do to hurt it?
Speaker 2 (16:20):
No, Actually, I didn't have my knee replaced. I had
knee surgery and that was in the early seventies, and
it turned out to be I compared the technology to
data then and what I had it turned out to
be rheumatoid arthritis, something called Writers syndrome, and did looked
(16:41):
like a cartilage industry. And then they opened injury and
they opened to those days they didn't do arthroscopic surgery.
So they literally had to open me up and look
down and there I was, and I had it was
a rubatory arthritis, which is simply result since then resolved.
So that was it. Thanks for listening, by the way,
I really appreciate it. As you mentioned, I had new replaced.
(17:03):
I've never had a new replacement in my life. But hey,
small potatoes, Bill.
Speaker 1 (17:08):
I'm curious during your law law practice, or when you
were practicing as a lawyer, did you ever do any
pro bono work? No, why would I do free work
for anybody? Give me a break. I went to law school.
Speaker 2 (17:23):
Matter of fact, if you go to law school, if
you went to law school, I went to the first
class you take before contracts, before civil procedure, criminal procedure
is how to overcharge your clients. One oh one, Okay,
free legal help for people. God, I don't even know
what that is. Let's do another phone.
Speaker 6 (17:46):
Call came, Oh no, hey, and I remember that time
you went crazy berserk live on the air during the
Jamie jack Instead Show when they asked your super annoying
braddy daughters to leave the room when they were on
the air, and your daughters were being total brats and
then you went totally crazy, cussing up and down, the
storm f bombs here and there, and then you got.
Speaker 1 (18:11):
Suspended.
Speaker 3 (18:12):
That was cool.
Speaker 1 (18:14):
That's a question, he asked if you'd remembered it? Are
you kidding? How can I not remember it?
Speaker 2 (18:21):
It was, Yeah, my daughters were on the floor and
it was Jamie and she was up on the fifth floor.
Speaker 1 (18:27):
And I forget which radio station she was at.
Speaker 3 (18:29):
Actually, daughter, you're super both of them, both of them.
Speaker 2 (18:32):
Yeah, the super bratty ones, right, and I, uh so
Jamie tried to throw them off the floor and did.
And I went up there and started just walking, literally
walking into her studio and did not even notice the
red light on the air light was over the door.
And I walked in radio Yeah, And I walked in
and started screaming on the air, and I was really upset,
(18:56):
and so said.
Speaker 3 (18:57):
You were going to kick her ass if I remember.
Speaker 1 (18:59):
Oh I did a lot worse than that. Oh I
I got suspended. But this was the only time every suspended.
Speaker 4 (19:05):
Wait, so this started because your your braddy daughters went
in her stea.
Speaker 1 (19:09):
Yeah they did.
Speaker 2 (19:10):
They went into the studio because they would go in
and visit Mark Wallagren and go to on a different floor,
not even the no, no, it was on the same floor,
a different floor from mine. Yeah, they would go upstairs.
Mark would invite them. So they go in and pick
up swag supervised. That is correct. You know, by the way,
you don't have to you don't have you don't have
to put in uh these disclaimers or these explanations.
Speaker 3 (19:30):
With you so you know, adding texture.
Speaker 2 (19:33):
So anyway, I went ahead and started yelling uh, and
she tried to throw them. This was a couple of
weeks later. She tried to throw them off the floor.
That's why I got so upset. Didn't go in the studio,
just said get off the fifth floor. And that's when
I went completely nuts.
Speaker 1 (19:48):
My daughter.
Speaker 4 (19:50):
And so and then when you stormed up there, did
they wipe their tears and smile.
Speaker 1 (19:56):
Yeah, and I did.
Speaker 2 (19:57):
I got suspended for that, uh for a week with
no pay. And oh the other story is originally hang
on a minute, hold on. So what the station manager
did is say, Bill, I'll tell you what. Why don't
you give the equivalent of what you would be suspended,
(20:19):
the equivalent to charity, and I will go to the
powers that be and argue you shouldn't be suspended. So
I went ahead and gave this donation, and then I
meet with the station manager again and he said, Bill,
I'm sorry.
Speaker 1 (20:37):
They don't do it. They wouldn't do anything about it.
Speaker 2 (20:39):
I have to suspend you, and I have to I
have to hold your pay, I have to fine you.
Speaker 1 (20:45):
Now.
Speaker 2 (20:45):
Have you ever called the charity to get your money back?
Do you know how difficult that is? Okay?
Speaker 1 (20:52):
Moving on, Hey Sterry from Bill Clark. Hey, what would
bill parents say him marrying a non Jew and now
that non jew have him celebrating Christmas? I'm just curious.
It's a serious question. What would your parents say about Lindsay?
All right, thanks guys, you know my parents.
Speaker 2 (21:15):
Would well, let me give you, okay, just give me
an idea of how fanatic my parents were. This is
my ex where I told my parents that I had
finally met a Jewish woman. This is just before I
married her. And I picked him up from the airport.
They had come back from a trip to Brazil and
I picked them up. And my parents are always always
(21:38):
pitching for me to date a Jewish girl.
Speaker 1 (21:40):
Never did in my life.
Speaker 2 (21:41):
And so I come, I pick him up and I said, oh,
by the way, they're in the back seat. I'm in
the front. And I picked them. As I'm driving, I said, oh,
by the way, I met someone. Complete silence. You know,
they're praying, praying that I'm going to say those magic words.
And so I said, yeah, I met someone.
Speaker 1 (22:02):
MM, I really like her. M nothing.
Speaker 2 (22:06):
They don't even ask the question. And I said, yes,
she is Jewish. Oh that's fantastic.
Speaker 1 (22:13):
It's wonderful. I said.
Speaker 2 (22:14):
Now, I'm gonna be honest with you. She's in a
wheelchair and she drools and she's hunchbacked.
Speaker 1 (22:18):
I don't care. I don't care.
Speaker 2 (22:20):
She's wonderful today she may be a little bit better off.
They would they would understand today, especially since they're dead. Okay,
next question, they understand, They would understand. They understand better
today than they would five ten years ago since they died.
Speaker 7 (22:37):
Hey, Bob Scott, here just wondering what prompted the sudden
interest in football. When I was working with you, you told
me that sports were a waste of time and were
for simple minds. So I'm wondering what turned you around
and made you decide to watch football.
Speaker 2 (22:52):
That's a good question, and Bob has been a dear
friend for a very long time.
Speaker 1 (22:58):
Bob's great, Yeah, and right.
Speaker 2 (23:01):
And the reason I got interested in football is because
I got married and I realized that you have to
do everything you possibly can to stay as far away
from a marriage and any relationship you possibly can do.
And football is three hours at a time. Okay, so
that's not bad. Yeah, I don't know. I don't know
(23:22):
why I got interested in football, but I just did.
I just happened to.
Speaker 1 (23:25):
You know what it is.
Speaker 2 (23:25):
I think I so appreciate excellence, and Neil and I
have had this conversation before, appreciating excellence when you're the
best at what you do, and it's hard to see
that you know in life, people you work with, I mean,
you know what's good and what isn't. But who is
the best in football. You're seeing the best of the best,
(23:47):
and they're out there and they're playing in front of you,
and I think it is that dissertible, if that makes sense.
I really do.
Speaker 1 (23:55):
Yeah.
Speaker 3 (23:55):
I enjoy football a lot, watching anybody do something to
get there.
Speaker 2 (23:59):
Also, I really enjoy seeing these guys who all went
to college and never took one class and they now
sign their names with an X and they make forty million.
Speaker 1 (24:10):
Dollars a year. You've been listening to the Bill Handle Show.
Speaker 2 (24:13):
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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