January 30, 2026 • 16 mins
(January 30, 2026)
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about the viral 2 ingredient cheesecake recipe, coffee and diabetes study, and the excellent versatile cut of meat from Costco. The show closes with ‘Ask Handel Anything.’
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Episode Transcript
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Speaker 1 (00:01):
You're listening to Bill Handle on demand from KFI AM
six forty.
Speaker 2 (00:06):
All right, let's do it, guys. It's time for Foody Friday,
the last hour of the Friday Show, which I love.
At the top bottom of the hour, ask handle anything,
but we start with Foody Friday.
Speaker 3 (00:18):
With Neil Savedra for a couple of segments.
Speaker 2 (00:21):
Neil not only in the morning here, obviously, but he
is host of The Fork Report tomorrow from two to
five pm, all things food and his social addresses at
Fork Reporter. Okay, all right, Neil, let's do a cheesecake.
I happen to love cheesecake. One of my favorite cheesecakes
of all time, by the way, is the Wild Fork Cheesecake,
(00:44):
the Basque cheesecake that has the caramelized oh, the caramelized top.
It's insanely good. Okay, So, how do you do cheesecake
with two ingredients?
Speaker 3 (00:56):
Okay, cheese and cake.
Speaker 4 (00:59):
I know that you love cheesecake, and so this is
one of those viral things that are going around and
made me think of you.
Speaker 1 (01:06):
So some people are calling.
Speaker 4 (01:08):
This like the Japanese cheesecake, but really it's it's not
a Japanese cheesecake. The original video that with viral came
out of Japan. But it's this trend of mixing these
two things. It is a ah god, I just I
just blanked for a second.
Speaker 2 (01:28):
There.
Speaker 4 (01:29):
It's a yogurt, it's a Greek yogurt, and then you
put cookies inside it and then you freeze it and
you eat it.
Speaker 1 (01:39):
And so the Biscoff cookies, you know.
Speaker 4 (01:41):
They've you know, some people use gram crackers, but if
you can find these Biscoff cookies, they're just a little
extra spicy and butterier, and you stuff them in to
a Greek yogurt. Literally push the cookies down into the yogurt,
and then you freeze it and you eat it as snack.
Speaker 2 (02:00):
Now, you know, I want to freak it out about it. Yeah,
I want to point something out. You put the cookies
in it, you freeze it, and then you eat it,
as opposed to using it as a doorstop. I find.
Thank you for that advice. Well, yeah, I'm just breaking
it down. It's very simple, and you know, I know
(02:21):
that maybe ConA will like these recipes, so I like
to make it as simple as possible.
Speaker 1 (02:26):
You make it.
Speaker 2 (02:27):
Now, you crumble, Now the cookies, do you crush them
so they're a little bites.
Speaker 1 (02:33):
Them in hole and you stick them in a hole.
And if you remember these bisc off cookies, they can.
Speaker 3 (02:40):
I am here. Yeah, I love biscough cookies and.
Speaker 4 (02:42):
They're kind of elongated like an old Yeah. Can you
push those?
Speaker 2 (02:45):
Do?
Speaker 3 (02:45):
You push them right through?
Speaker 2 (02:46):
So it's called it's called the two ingredient cheesecake. And
what it is is yogurt on a cookie cookies.
Speaker 3 (02:55):
Boy, there's sophistication. There is a cheesecake. Here's the thing.
Speaker 4 (02:58):
I try and filter through the one that people go
e and look for the ones that people are raving about.
So you use a thick, thicker side yogurt like Greek
yogurt or Icelandic scare I think is how it's pronounced.
They're kind of tangy and they give this like cream
cheesy flavor in the final product. But you put those
(03:20):
cookies in there and it's a thing of beauty. But
it's super duper easy to do.
Speaker 3 (03:26):
Yeah, clearly, I mean clearly.
Speaker 2 (03:28):
You open the bye, you open the little tub, you
saw some cookies in there, and there you have. It's
not about the people call Greek yogurt, which I call
a cookie in a yogurt container.
Speaker 3 (03:39):
Okay, how is that for complicated?
Speaker 1 (03:41):
It's about simplicity and flavor. The combination of simplicity and flavor.
Speaker 2 (03:48):
Oh and Greek yogurt is pretty fattening, isn't it. There
are a lot of calories, a lot of sugar in
Greek yogurt.
Speaker 4 (03:55):
No, no, no, not necessarily the great depending on what
you get. You don't have to get an overly sugar
sugary yogurt. Greek yogurt's actually quite good for you. But
a combination when you're putting cookies in it, I know,
is this is going to be a sweeter treat for you.
But the key is it's not asking too much from you.
As the whole point quite simple, really, all.
Speaker 2 (04:17):
Right, let's move towards another story, coffee and diabetes and
how they are. Coffee's connected to everything. Either coffee is
going to help you or coffee is going to hurt you,
and it depends on what time of day it is.
Speaker 4 (04:33):
This is one of those things that I go back
and forth on the show about that we demonize food
in the States. For whatever reason, we like to demonize food,
and the truth of the matter is, you know, toxicity
is in the dosage. And when it comes to things
like coffee, they are compounds, they are you know, many
different things in there, and so when it comes to
(04:57):
the benefits, we're still learning. So you have new findings
that are pushing researchers to explore coffee's potential, we'll say,
for now, influence on an enzyme that is central to
how the body converts carbohydrates. Now, we know that when
we eat carbs, they convert into blood, you know, blood sugar.
(05:21):
And this is looking at the possibility and this is
coming out of China. It's an Institute of Botany. They
found that roasted this is particular coffee Arabica coffee beans
can contain this compound that they say slows down the
entire breakdown of these carbohydrates. And this could be a
(05:45):
big potential aid when it comes to diabetes research. This
isn't saying that, yeah, if you drink coffee, this is
going to help automatically right now, but they're saying this
would be a target for some type two diabetics and
the medications that would be beneficiary.
Speaker 2 (06:03):
Okay, let's just go right into costco story because I well, no,
I'll do the quick uh.
Speaker 3 (06:08):
The quick factoid and coffee. Uses of coffee we talked
about before.
Speaker 2 (06:13):
Do you remember the film stars Steve McQueen going back
many many years and he got cancer and a very
serious case of cancer, very aggressive cancer. So do you
know one of the treatments at that time that was
being used coffee coffee animas. Yes, yes, coffee enemas, which
(06:34):
actually are kind of fun.
Speaker 3 (06:35):
Don't knock it until you've tried it. It's nice.
Speaker 2 (06:38):
Yeah, sometimes they do so. So it's iced coffee anemas,
which on a hot summer day is nothing like it. Okay,
Costco excellent and versatile or versatile and excellent cuts of
meat at Costco, but not cheap.
Speaker 1 (06:54):
Well no, listen, nothing is. This is economical.
Speaker 4 (06:58):
I'll tell you this is everybody thinks about the chickens, right,
the four ninety nine to five bucks rotisserie chickens. But
there is a cut that I want you to look
at because it's it's big, it's flavorful, and you can
use it for multiple dishes. And that is pork shoulder.
They also call it Boston butt, which was konos that swing.
Speaker 3 (07:20):
That's right back in prison. Yes, Boston. But yes, it's.
Speaker 4 (07:24):
Juicy, it's great for shit shredded you know sandwiches. I
was just talking to producer and the other day about
you know, shredded pork and how fantastic it is. But
this could be used in salads, It could be used
as a sandwich. You coul add barbecue sauce. You can
you know, seer them off afterwards and make something in
(07:44):
the proximity of carnitas and make tacos with them. But
they have them in two packs. They're sold in these
vacuum sealed twin packs. Yeah, I'm boneless, and.
Speaker 3 (07:56):
They're they're inexpensive relative to all the other cuts they can.
Speaker 4 (08:01):
Especially because you can do so many meals with them.
So I just wanted to give a heads up that
it's going on at Costco. I'm gonna grab me some
because they are so versatile. You can make case that
is with them. But low and slow is the tempo
you want to roast them lower, slower and let them
fall apart. If you want a really great recipe for that,
(08:23):
you can go to the mom one hundred dot com.
The mom one hundred dot com she has Kate Workman
there has a fall apart roast pork shoulder with Rosemary mustard,
garlic that is divine.
Speaker 2 (08:39):
Another thing those cuts of meat and cuts of meat
that are tough, and there's plenty of them out there.
Speaker 3 (08:45):
Slow cookers work brilliantly.
Speaker 4 (08:48):
Oh yeah, no, slow cooking also knowing on some of
those tough kind of stringing cuts, cut against the grain,
sear them off, simply don't overcook them.
Speaker 3 (08:59):
Yea.
Speaker 4 (09:00):
There's a lot of ways to make the tougher meats
or the cheaper meats taste delicious.
Speaker 2 (09:05):
Yeah, you can do an awful lot with a slow cooker.
For example, cow's hoofs do very well with slow cooking.
Speaker 3 (09:13):
If you want to make jello or jam.
Speaker 4 (09:16):
It's true, I will tell you that the not only
the slow cookers, but also the pressure cookers or.
Speaker 1 (09:26):
You know, things like that.
Speaker 4 (09:27):
You can end up really tenderizing meat and it freezes
incredibly well, and you can thought out and make you know,
multiple meals throughout the week or throughout the month.
Speaker 2 (09:39):
Okay, Yeah, And I really do like pork. It's I
actually find it far more flavorful than beef. For example,
It's just a more flavorful meal for me.
Speaker 4 (09:49):
Weird, but also Costco does the tenderloin the pork tenderloin
in two packs, two vacuum packs that are really great,
very easy to grill, you know. And Ray Lopez from
the John Cobalt Show turned me on to those, and
I've fallen in love with them.
Speaker 2 (10:10):
All right, guys, we are done with foody Friday tomorrow
two to five pm right here on KFI, following the
Tech show rich D Murrow from eleven to two and
then just before that, I'm on eight to eleven with
a Handle on the Law Marginal Legal Advice. It is
time for Handle ask handle anything. Where you ask handle anything,
(10:35):
same rules always apply. People record a conversation. Neil chooses
the best questions and I answer them on the air
because I hear them for the first time, Like right now.
Speaker 3 (10:45):
Cono. First question, Hey, Bill, I have a hard hitting
question for you. Which form of deck coke do you prefer?
Speaker 5 (10:53):
Bottle cam or fountain.
Speaker 3 (10:57):
Briefs?
Speaker 5 (10:58):
No?
Speaker 2 (10:58):
I'm sorry, uh, can canned cold canned diet coke? Okay,
I answered that question. Boy, that was embarrassing, wasn't it.
Speaker 5 (11:10):
Okay?
Speaker 1 (11:10):
You like cans?
Speaker 3 (11:11):
I like cans? Yeah, okay?
Speaker 6 (11:14):
Cono.
Speaker 3 (11:14):
Next, that was hard hitting too.
Speaker 7 (11:16):
Cono, next question, welcome back, Bill, Hey, there was a
bit of a rumor going around while you were away
that you were they were able to use the large
format Imax camera for your colonoscopy.
Speaker 4 (11:31):
Is that true?
Speaker 5 (11:32):
Can you have shed some light on that so to speak?
Speaker 2 (11:36):
Okay, Uh, first of all, the welcome back, I find
that rather interesting because I was gone five years ago.
So uh a quick point. Uh, so welcome back. Did
you know they actually found the lind bird baby Okay,
rush for Stars God for your colony?
Speaker 5 (11:56):
Uh?
Speaker 2 (11:56):
Did they use a large format I don't know. I
was out, you know, so I have no idea, but
there's you want to see his colon?
Speaker 3 (12:05):
Yeah, we have, right, we have. We have it up.
Speaker 2 (12:08):
We have the photo of the inside of my inns
up and a lot of that because not only is
it fun it looks like a Japanese paper lantern inside,
which yours does too, but it's also to push the
fact that colonoscopies are really really important.
Speaker 3 (12:26):
It's so many Okay, moving on, next question.
Speaker 5 (12:30):
Hi Bill, can you tell us a little bit more
about how handle ondolaw dot com works behind the scenes.
Do the lawyers that you have on the website pay
you a membership fee for you to promote them? Or
do they give you a commission based on clients that
they take in and how involved are you in actually
(12:51):
managing that business.
Speaker 4 (12:52):
And growing it.
Speaker 2 (12:54):
Okay, that's actually a very good question. First of all,
let's start with when you use the word lawyers, they're
not quite low yet. We use a lot of last
students because they are very, very cheap, even though it's
illegal to do that. And I think the quick answer is,
as I say, I ask candle anything, I answer almost anything.
(13:16):
That one is none of your business other than the
lawyers are vetted.
Speaker 3 (13:23):
They are, and if there's a problem, I make the
phone call, which I do.
Speaker 1 (13:28):
And that true that it was originally gonna be lawyer
ish dot com.
Speaker 3 (13:34):
Yes it was.
Speaker 5 (13:35):
It was.
Speaker 3 (13:36):
That's actually a question. It's a very good question. But
I'm not about to answer that.
Speaker 2 (13:40):
Certain things I won't answer, like how much I get paid,
And for two reasons I answer that.
Speaker 3 (13:46):
You know, I'm telling you here's the reason.
Speaker 2 (13:49):
It's either people are astounded that I'm paid that much
for what I do, as crappy as I am, or
people think that I am underpaid because of what I
bring into the radio session.
Speaker 3 (14:02):
Either way, it's horrible.
Speaker 2 (14:04):
No one actually feels okay about it, So I don't uh,
I don't share that information.
Speaker 3 (14:09):
Does anyone think you're underpaid?
Speaker 2 (14:12):
Uh? Yeah, there was yeah there, you know what, there
was a time when uh yeah, yeah, a few years
ago when the station was doing insanely well and if
you look at the figures, I was probably underpaid considering
uh the uh, the amount of business that we are doing.
Speaker 3 (14:28):
Yeah, well, yeah, now it's true. It's true. Okay.
Speaker 5 (14:32):
Uh.
Speaker 3 (14:33):
And by the way, I have always thought I was underpaid.
Speaker 1 (14:37):
You know.
Speaker 5 (14:37):
No.
Speaker 2 (14:37):
My philosophy is, and I think this works, is for
anybody in any field is to get just a touch
under what they're actually really worth to the company, not
what they're worth or over their worth a little bit under,
and that is makes everybody happy.
Speaker 3 (14:57):
And I think that that works. I don't shake your head. Okay, Carno.
Next question, Hi, I.
Speaker 1 (15:03):
Good morning, this Michelle.
Speaker 5 (15:05):
Hey.
Speaker 6 (15:05):
Question for you handle is there anybody that you had
through the year, since you've been there for so many
years that you truly miss and that you wouldn't mind
seeing them come back and return or are making a
visit to you that you you know, like I know
Gary Hoffman was on your show and he was awesome
with his voices, but anybody else that you really truly miss?
Speaker 1 (15:28):
No, next question, you don't want you don't want Hoffman back.
Speaker 3 (15:33):
I don't want anybody back. I don't want you back
when you leave. Matter of fact, I don't.
Speaker 1 (15:37):
Want you here.
Speaker 3 (15:38):
And you're here. That's just hurtful.
Speaker 1 (15:41):
That is first I kicked off the Gary and Shannon show.
Speaker 3 (15:44):
Now this, Ah, yeah, let's do Let's do one more
before we take a break.
Speaker 6 (15:50):
Hi, this is for ask Bill anything.
Speaker 5 (15:52):
I just wanted to know.
Speaker 1 (15:54):
You used to say my best friend Salvo, and now
you say one of my closest friends.
Speaker 5 (15:59):
Is that because us?
Speaker 1 (16:00):
You want to make sure that Neil feels included. I
know that he's a best friend too. Just curious, thank you.
Speaker 2 (16:06):
That's a good point because Neil has no Neil has
no self esteem.
Speaker 3 (16:11):
Neil, I matter of fact, off the.
Speaker 2 (16:13):
Air, I call Neil worm and I take it. Yeah
you do, yes, and that yeah, that is the reason
because Neil. Yeah, that's exactly it. Because Neil is one
of my best friends, I mean second on the list.
You know, I am your best poor friend was the
best friend. That's that's a good point as well, said excellent,
(16:36):
you've been listening to the Bill Handle Show, Catch My
Show Monday through Friday six am to nine am, and
anytime on demand on the iHeartRadio app
You're listening to Bill Handle on demand from KFI AM
six forty.
Speaker 2 (00:06):
All right, let's do it, guys. It's time for Foody Friday,
the last hour of the Friday Show, which I love.
At the top bottom of the hour, ask handle anything,
but we start with Foody Friday.
Speaker 3 (00:18):
With Neil Savedra for a couple of segments.
Speaker 2 (00:21):
Neil not only in the morning here, obviously, but he
is host of The Fork Report tomorrow from two to
five pm, all things food and his social addresses at
Fork Reporter. Okay, all right, Neil, let's do a cheesecake.
I happen to love cheesecake. One of my favorite cheesecakes
of all time, by the way, is the Wild Fork Cheesecake,
(00:44):
the Basque cheesecake that has the caramelized oh, the caramelized top.
It's insanely good. Okay, So, how do you do cheesecake
with two ingredients?
Speaker 3 (00:56):
Okay, cheese and cake.
Speaker 4 (00:59):
I know that you love cheesecake, and so this is
one of those viral things that are going around and
made me think of you.
Speaker 1 (01:06):
So some people are calling.
Speaker 4 (01:08):
This like the Japanese cheesecake, but really it's it's not
a Japanese cheesecake. The original video that with viral came
out of Japan. But it's this trend of mixing these
two things. It is a ah god, I just I
just blanked for a second.
Speaker 2 (01:28):
There.
Speaker 4 (01:29):
It's a yogurt, it's a Greek yogurt, and then you
put cookies inside it and then you freeze it and
you eat it.
Speaker 1 (01:39):
And so the Biscoff cookies, you know.
Speaker 4 (01:41):
They've you know, some people use gram crackers, but if
you can find these Biscoff cookies, they're just a little
extra spicy and butterier, and you stuff them in to
a Greek yogurt. Literally push the cookies down into the yogurt,
and then you freeze it and you eat it as snack.
Speaker 2 (02:00):
Now, you know, I want to freak it out about it. Yeah,
I want to point something out. You put the cookies
in it, you freeze it, and then you eat it,
as opposed to using it as a doorstop. I find.
Thank you for that advice. Well, yeah, I'm just breaking
it down. It's very simple, and you know, I know
(02:21):
that maybe ConA will like these recipes, so I like
to make it as simple as possible.
Speaker 1 (02:26):
You make it.
Speaker 2 (02:27):
Now, you crumble, Now the cookies, do you crush them
so they're a little bites.
Speaker 1 (02:33):
Them in hole and you stick them in a hole.
And if you remember these bisc off cookies, they can.
Speaker 3 (02:40):
I am here. Yeah, I love biscough cookies and.
Speaker 4 (02:42):
They're kind of elongated like an old Yeah. Can you
push those?
Speaker 2 (02:45):
Do?
Speaker 3 (02:45):
You push them right through?
Speaker 2 (02:46):
So it's called it's called the two ingredient cheesecake. And
what it is is yogurt on a cookie cookies.
Speaker 3 (02:55):
Boy, there's sophistication. There is a cheesecake. Here's the thing.
Speaker 4 (02:58):
I try and filter through the one that people go
e and look for the ones that people are raving about.
So you use a thick, thicker side yogurt like Greek
yogurt or Icelandic scare I think is how it's pronounced.
They're kind of tangy and they give this like cream
cheesy flavor in the final product. But you put those
(03:20):
cookies in there and it's a thing of beauty. But
it's super duper easy to do.
Speaker 3 (03:26):
Yeah, clearly, I mean clearly.
Speaker 2 (03:28):
You open the bye, you open the little tub, you
saw some cookies in there, and there you have. It's
not about the people call Greek yogurt, which I call
a cookie in a yogurt container.
Speaker 3 (03:39):
Okay, how is that for complicated?
Speaker 1 (03:41):
It's about simplicity and flavor. The combination of simplicity and flavor.
Speaker 2 (03:48):
Oh and Greek yogurt is pretty fattening, isn't it. There
are a lot of calories, a lot of sugar in
Greek yogurt.
Speaker 4 (03:55):
No, no, no, not necessarily the great depending on what
you get. You don't have to get an overly sugar
sugary yogurt. Greek yogurt's actually quite good for you. But
a combination when you're putting cookies in it, I know,
is this is going to be a sweeter treat for you.
But the key is it's not asking too much from you.
As the whole point quite simple, really, all.
Speaker 2 (04:17):
Right, let's move towards another story, coffee and diabetes and
how they are. Coffee's connected to everything. Either coffee is
going to help you or coffee is going to hurt you,
and it depends on what time of day it is.
Speaker 4 (04:33):
This is one of those things that I go back
and forth on the show about that we demonize food
in the States. For whatever reason, we like to demonize food,
and the truth of the matter is, you know, toxicity
is in the dosage. And when it comes to things
like coffee, they are compounds, they are you know, many
different things in there, and so when it comes to
(04:57):
the benefits, we're still learning. So you have new findings
that are pushing researchers to explore coffee's potential, we'll say,
for now, influence on an enzyme that is central to
how the body converts carbohydrates. Now, we know that when
we eat carbs, they convert into blood, you know, blood sugar.
(05:21):
And this is looking at the possibility and this is
coming out of China. It's an Institute of Botany. They
found that roasted this is particular coffee Arabica coffee beans
can contain this compound that they say slows down the
entire breakdown of these carbohydrates. And this could be a
(05:45):
big potential aid when it comes to diabetes research. This
isn't saying that, yeah, if you drink coffee, this is
going to help automatically right now, but they're saying this
would be a target for some type two diabetics and
the medications that would be beneficiary.
Speaker 2 (06:03):
Okay, let's just go right into costco story because I well, no,
I'll do the quick uh.
Speaker 3 (06:08):
The quick factoid and coffee. Uses of coffee we talked
about before.
Speaker 2 (06:13):
Do you remember the film stars Steve McQueen going back
many many years and he got cancer and a very
serious case of cancer, very aggressive cancer. So do you
know one of the treatments at that time that was
being used coffee coffee animas. Yes, yes, coffee enemas, which
(06:34):
actually are kind of fun.
Speaker 3 (06:35):
Don't knock it until you've tried it. It's nice.
Speaker 2 (06:38):
Yeah, sometimes they do so. So it's iced coffee anemas,
which on a hot summer day is nothing like it. Okay,
Costco excellent and versatile or versatile and excellent cuts of
meat at Costco, but not cheap.
Speaker 1 (06:54):
Well no, listen, nothing is. This is economical.
Speaker 4 (06:58):
I'll tell you this is everybody thinks about the chickens, right,
the four ninety nine to five bucks rotisserie chickens. But
there is a cut that I want you to look
at because it's it's big, it's flavorful, and you can
use it for multiple dishes. And that is pork shoulder.
They also call it Boston butt, which was konos that swing.
Speaker 3 (07:20):
That's right back in prison. Yes, Boston. But yes, it's.
Speaker 4 (07:24):
Juicy, it's great for shit shredded you know sandwiches. I
was just talking to producer and the other day about
you know, shredded pork and how fantastic it is. But
this could be used in salads, It could be used
as a sandwich. You coul add barbecue sauce. You can
you know, seer them off afterwards and make something in
(07:44):
the proximity of carnitas and make tacos with them. But
they have them in two packs. They're sold in these
vacuum sealed twin packs. Yeah, I'm boneless, and.
Speaker 3 (07:56):
They're they're inexpensive relative to all the other cuts they can.
Speaker 4 (08:01):
Especially because you can do so many meals with them.
So I just wanted to give a heads up that
it's going on at Costco. I'm gonna grab me some
because they are so versatile. You can make case that
is with them. But low and slow is the tempo
you want to roast them lower, slower and let them
fall apart. If you want a really great recipe for that,
(08:23):
you can go to the mom one hundred dot com.
The mom one hundred dot com she has Kate Workman
there has a fall apart roast pork shoulder with Rosemary mustard,
garlic that is divine.
Speaker 2 (08:39):
Another thing those cuts of meat and cuts of meat
that are tough, and there's plenty of them out there.
Speaker 3 (08:45):
Slow cookers work brilliantly.
Speaker 4 (08:48):
Oh yeah, no, slow cooking also knowing on some of
those tough kind of stringing cuts, cut against the grain,
sear them off, simply don't overcook them.
Speaker 3 (08:59):
Yea.
Speaker 4 (09:00):
There's a lot of ways to make the tougher meats
or the cheaper meats taste delicious.
Speaker 2 (09:05):
Yeah, you can do an awful lot with a slow cooker.
For example, cow's hoofs do very well with slow cooking.
Speaker 3 (09:13):
If you want to make jello or jam.
Speaker 4 (09:16):
It's true, I will tell you that the not only
the slow cookers, but also the pressure cookers or.
Speaker 1 (09:26):
You know, things like that.
Speaker 4 (09:27):
You can end up really tenderizing meat and it freezes
incredibly well, and you can thought out and make you know,
multiple meals throughout the week or throughout the month.
Speaker 2 (09:39):
Okay, Yeah, And I really do like pork. It's I
actually find it far more flavorful than beef. For example,
It's just a more flavorful meal for me.
Speaker 4 (09:49):
Weird, but also Costco does the tenderloin the pork tenderloin
in two packs, two vacuum packs that are really great,
very easy to grill, you know. And Ray Lopez from
the John Cobalt Show turned me on to those, and
I've fallen in love with them.
Speaker 2 (10:10):
All right, guys, we are done with foody Friday tomorrow
two to five pm right here on KFI, following the
Tech show rich D Murrow from eleven to two and
then just before that, I'm on eight to eleven with
a Handle on the Law Marginal Legal Advice. It is
time for Handle ask handle anything. Where you ask handle anything,
(10:35):
same rules always apply. People record a conversation. Neil chooses
the best questions and I answer them on the air
because I hear them for the first time, Like right now.
Speaker 3 (10:45):
Cono. First question, Hey, Bill, I have a hard hitting
question for you. Which form of deck coke do you prefer?
Speaker 5 (10:53):
Bottle cam or fountain.
Speaker 3 (10:57):
Briefs?
Speaker 5 (10:58):
No?
Speaker 2 (10:58):
I'm sorry, uh, can canned cold canned diet coke? Okay,
I answered that question. Boy, that was embarrassing, wasn't it.
Speaker 5 (11:10):
Okay?
Speaker 1 (11:10):
You like cans?
Speaker 3 (11:11):
I like cans? Yeah, okay?
Speaker 6 (11:14):
Cono.
Speaker 3 (11:14):
Next, that was hard hitting too.
Speaker 7 (11:16):
Cono, next question, welcome back, Bill, Hey, there was a
bit of a rumor going around while you were away
that you were they were able to use the large
format Imax camera for your colonoscopy.
Speaker 4 (11:31):
Is that true?
Speaker 5 (11:32):
Can you have shed some light on that so to speak?
Speaker 2 (11:36):
Okay, Uh, first of all, the welcome back, I find
that rather interesting because I was gone five years ago.
So uh a quick point. Uh, so welcome back. Did
you know they actually found the lind bird baby Okay,
rush for Stars God for your colony?
Speaker 5 (11:56):
Uh?
Speaker 2 (11:56):
Did they use a large format I don't know. I
was out, you know, so I have no idea, but
there's you want to see his colon?
Speaker 3 (12:05):
Yeah, we have, right, we have. We have it up.
Speaker 2 (12:08):
We have the photo of the inside of my inns
up and a lot of that because not only is
it fun it looks like a Japanese paper lantern inside,
which yours does too, but it's also to push the
fact that colonoscopies are really really important.
Speaker 3 (12:26):
It's so many Okay, moving on, next question.
Speaker 5 (12:30):
Hi Bill, can you tell us a little bit more
about how handle ondolaw dot com works behind the scenes.
Do the lawyers that you have on the website pay
you a membership fee for you to promote them? Or
do they give you a commission based on clients that
they take in and how involved are you in actually
(12:51):
managing that business.
Speaker 4 (12:52):
And growing it.
Speaker 2 (12:54):
Okay, that's actually a very good question. First of all,
let's start with when you use the word lawyers, they're
not quite low yet. We use a lot of last
students because they are very, very cheap, even though it's
illegal to do that. And I think the quick answer is,
as I say, I ask candle anything, I answer almost anything.
(13:16):
That one is none of your business other than the
lawyers are vetted.
Speaker 3 (13:23):
They are, and if there's a problem, I make the
phone call, which I do.
Speaker 1 (13:28):
And that true that it was originally gonna be lawyer
ish dot com.
Speaker 3 (13:34):
Yes it was.
Speaker 5 (13:35):
It was.
Speaker 3 (13:36):
That's actually a question. It's a very good question. But
I'm not about to answer that.
Speaker 2 (13:40):
Certain things I won't answer, like how much I get paid,
And for two reasons I answer that.
Speaker 3 (13:46):
You know, I'm telling you here's the reason.
Speaker 2 (13:49):
It's either people are astounded that I'm paid that much
for what I do, as crappy as I am, or
people think that I am underpaid because of what I
bring into the radio session.
Speaker 3 (14:02):
Either way, it's horrible.
Speaker 2 (14:04):
No one actually feels okay about it, So I don't uh,
I don't share that information.
Speaker 3 (14:09):
Does anyone think you're underpaid?
Speaker 2 (14:12):
Uh? Yeah, there was yeah there, you know what, there
was a time when uh yeah, yeah, a few years
ago when the station was doing insanely well and if
you look at the figures, I was probably underpaid considering
uh the uh, the amount of business that we are doing.
Speaker 3 (14:28):
Yeah, well, yeah, now it's true. It's true. Okay.
Speaker 5 (14:32):
Uh.
Speaker 3 (14:33):
And by the way, I have always thought I was underpaid.
Speaker 1 (14:37):
You know.
Speaker 5 (14:37):
No.
Speaker 2 (14:37):
My philosophy is, and I think this works, is for
anybody in any field is to get just a touch
under what they're actually really worth to the company, not
what they're worth or over their worth a little bit under,
and that is makes everybody happy.
Speaker 3 (14:57):
And I think that that works. I don't shake your head. Okay, Carno.
Next question, Hi, I.
Speaker 1 (15:03):
Good morning, this Michelle.
Speaker 5 (15:05):
Hey.
Speaker 6 (15:05):
Question for you handle is there anybody that you had
through the year, since you've been there for so many
years that you truly miss and that you wouldn't mind
seeing them come back and return or are making a
visit to you that you you know, like I know
Gary Hoffman was on your show and he was awesome
with his voices, but anybody else that you really truly miss?
Speaker 1 (15:28):
No, next question, you don't want you don't want Hoffman back.
Speaker 3 (15:33):
I don't want anybody back. I don't want you back
when you leave. Matter of fact, I don't.
Speaker 1 (15:37):
Want you here.
Speaker 3 (15:38):
And you're here. That's just hurtful.
Speaker 1 (15:41):
That is first I kicked off the Gary and Shannon show.
Speaker 3 (15:44):
Now this, Ah, yeah, let's do Let's do one more
before we take a break.
Speaker 6 (15:50):
Hi, this is for ask Bill anything.
Speaker 5 (15:52):
I just wanted to know.
Speaker 1 (15:54):
You used to say my best friend Salvo, and now
you say one of my closest friends.
Speaker 5 (15:59):
Is that because us?
Speaker 1 (16:00):
You want to make sure that Neil feels included. I
know that he's a best friend too. Just curious, thank you.
Speaker 2 (16:06):
That's a good point because Neil has no Neil has
no self esteem.
Speaker 3 (16:11):
Neil, I matter of fact, off the.
Speaker 2 (16:13):
Air, I call Neil worm and I take it. Yeah
you do, yes, and that yeah, that is the reason
because Neil. Yeah, that's exactly it. Because Neil is one
of my best friends, I mean second on the list.
You know, I am your best poor friend was the
best friend. That's that's a good point as well, said excellent,
(16:36):
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
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