March 15, 2025 • 27 mins
Air Fryer Clean Cooking, Dr. P Prime Ingredient and Dr. Laura Pohopien new cookbook- Generations of Flavor.
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fore Report
on demand on the iHeartRadio app. Happy Saturday to you,
it's the Fore Report on Neil Savedra. How do you do?
How doy Man talking to Rob Ariano from Wisconsin restaurant
now here in Los Angeles?
Speaker 1 (00:19):
Boyd?
Speaker 2 (00:19):
Did that make me hungry? Holy crud? Just looking at
their food and you know they have a happy hour.
What is it like four to six on Monday through
Friday or something. I was just looking at their menu
again and going through everything. They've got a lot of
(00:40):
tequila mm, some mescals, but just wow, they got a
lot of mescal.
Speaker 1 (00:49):
Yeah.
Speaker 2 (00:49):
I don't just going through. I just such a nice
guy and the food is so great. You're run such
a beautiful restaurant. I wanted to spend as much time
with him as possible, plus really wanted to be out
there broadcasting live. But check that out if you get
a chance now on Wilshire Disconso Restaurant la dot com.
(01:10):
Really good folks putting together great food all right. Air fryers, man,
if you don't have one, you're one of the odd
people out. We had one that we got rid of it,
and then my wife had another experience with one and said,
I really like this, let's get it. Said sure, let's
(01:32):
do it, and now she's fallen in love with it.
And according to Neslie, about sixty percent of households in
the US had one by twenty twenty three. So if
you're part of that group, some interesting news coming out.
And if you're not part of that group, maybe now's
the time to jump on that particular bandwagon. A study
released in November, a bunch of researchers at the University
(01:55):
of Birmingham looked into how different cooking methods affect indoor
air air quality. And that's become more of a concern, right.
I know people there are those environmentalists and the like
that are concerned about using gas stoves.
Speaker 1 (02:12):
Much of that. You know, I really raise an eyebrow.
Speaker 2 (02:15):
We've been cooking with live fire in the home, you know,
back in the day with wood. Not saying that all
those experiences are going to be great for you, but
I think we're a solution looking for a problem most
times in a lot of this stuff.
Speaker 1 (02:31):
How that's just my opinion. I'm not that.
Speaker 2 (02:34):
Smart, but different cooking methods are going to change your
indoor cooking, your air quality, right, So it's not that
big of a surprise to think that air fryers come
out on top, at least when it comes to polluting. Now,
I think every tool, every cooking tool or vessel, has
its purpose.
Speaker 1 (02:54):
It just does.
Speaker 2 (02:54):
Even a microwave, for instance. I think microwaves cook vegetables
better than a vast majority of techniques. There are ways
to do it. I put carrots in a bowl. You
do it with broccoli, with cauliflower, You put it in
a bowl, put a little olive oil on there, some
salt and pepper, thyme, and it's microwave safe bowl. You
(03:17):
put saran wrap on top, or your plastic wrap on top.
You go in there and you zapp it for you know,
fifty seconds or so. See where it's at a little
bit more, a little bit more if you want them
a little softer. But they come out steamed and wonderful
and easy peasy. So every tool's got its use, right.
(03:39):
So this study is important for some you know, many reasons. One,
we spend a lot of time indoors, over eighty percent
of our day on average, and cooking contributes to a
big chunk of indoor air pollution.
Speaker 1 (03:57):
The techniques you're using are.
Speaker 2 (03:58):
Going to change the air quality, and researchers are finding
that things like tiny particles of particulates and gases from
cooking can mess with your health.
Speaker 1 (04:11):
This can cause problems like.
Speaker 2 (04:12):
Heart disease, lung issues, even cancer in some cases. Plus,
cooking emissions don't just stay inside. They can make their
way outdoors and packs air quality everywhere. I don't know
how much of the alarm I'm going to sound on that,
but the study tested these things, looking at different methods
(04:34):
produced and which ones produced the least population. The tested
five ways to cook. In this first test, it was
just a chicken breast, simple chicken breast, no seasoning, just
salt and oil or water.
Speaker 1 (04:49):
Well, I tell you, but seasoning salt is is seasoning.
Speaker 2 (04:54):
They tested deep frying, stir frying, pan frying, boiling, and
air frying. Keeping everything else constant, same cookwar, same oil,
same chicken. They measured the amount of pollution each method
produced and how long it stayed in the air after cooking.
The clear winner and an air fryer After all the tasks.
(05:15):
The results were very clear to them. Air frying produced
way less pollution than the others. In fact, air fryers
barely moved the needle in terms of air quality. So
put that into perspective, you got pan frying releasing the
most harmful particulates and gases around ninety three micrograms per
(05:36):
cubic meter of air, while air fryler barely made a
dent at just zero point six micrograms per cubic meter
pretty much you know, a night and day experience there.
So why is air frying better? Well, just to clean
our way of cooking. It's done with hot air that
(05:57):
circulates around. That's what gives it that crispyatness of the food.
Like frying. Similar to frying, frying is a dehydration method.
It just happens to be a wet dehydration method, meaning
that the oils is such a hot temperature it's boiling
the water out of whatever you're making. So in this
(06:19):
particular case, you've got less floating around, less burning, less
you know, cooking that's going to put particulates into the air.
So maybe that's to you. If that's a big deal,
then that's another reason to get yourself one of them.
Speaker 1 (06:32):
There.
Speaker 2 (06:32):
Air fryers more to com it's Neil Savedra with the
Fork Report today to go nowhere.
Speaker 3 (06:39):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:45):
I'm hoping that you're thinking about friends and family right now,
and if you're going through something during these times, I'm
hoping that you're that you're thinking about the beauty and
the joy and the simplicity days and they remind us
to take time to think about ourselves as well. And
one of the ways to do that is through learning
(07:07):
something new, cooking, experimenting, and enjoying. And I hold in
my grimy little hands right now a new book, The
Prime Ingredient Generations of Flavor, by doctor Laura Pohopian, who's
been on the program many times before. You can find
out more about her at the prime Ingredient dot Com
theprime Ingredient dot Com.
Speaker 1 (07:27):
Doctor p How are you my friend?
Speaker 2 (07:29):
Hi?
Speaker 1 (07:29):
It's nice to CEO.
Speaker 4 (07:31):
So happy to be back.
Speaker 2 (07:32):
You know, I feel like I see you all the
time because of social media, and I follow you and
enjoy everything you're doing.
Speaker 1 (07:40):
You and I have been friends for a long time.
Speaker 2 (07:42):
We keep up with each other, We cheer each other's victories,
on and things like that, and so it's nice to
have you on the show. You're definitely one of our
family members and it makes sense to have you on.
Speaker 1 (07:53):
How are you.
Speaker 4 (07:53):
I'm doing well. I'm doing well.
Speaker 5 (07:56):
And when Kayla sent me the email, I was like,
the heck, I'm going to be there.
Speaker 4 (08:02):
Absolutely absolutely.
Speaker 5 (08:04):
I just so enjoy being here and when I can
be in the studio and bring you all.
Speaker 1 (08:10):
Food, Oh yeah, that's the best.
Speaker 4 (08:11):
I'm totally in.
Speaker 1 (08:13):
We love you, but you know it's all about that's
the food.
Speaker 4 (08:17):
I get it.
Speaker 2 (08:18):
You're sweet and lovely and all those things, and you
know you Paul and all that, but the food is
really where.
Speaker 4 (08:25):
They's I understand you come empty handed.
Speaker 2 (08:28):
We'll be happy to see you. I'm not saying we want,
but the stay is going to be short.
Speaker 4 (08:31):
I understand the pecking order.
Speaker 2 (08:33):
Yeah, okay, great. So the book tell us about the book.
And now this is not your first though.
Speaker 5 (08:38):
This is the second book. And I made this in
honor of my mom. She passed away seven years ago,
and she's the original chef of the family and I
was the original taster of the family.
Speaker 4 (08:56):
What are we doing now?
Speaker 2 (08:57):
Mom?
Speaker 5 (08:58):
And she would put me in charge of tasting the hummus. Really,
I was like the palette of the family.
Speaker 1 (09:05):
Yeah, you got to taste something many the bomb.
Speaker 5 (09:08):
Yes, And there's so many recipes for hummus. I think
wars have been started over all the different recipes for hummus.
Speaker 2 (09:16):
And it's not like as far as the ingredients are,
like there's a ton of them. There's only a handful
of things putting it. But say you could be said
at pizza dough and you want to start a fight.
Speaker 1 (09:25):
Yeah, you know. So it's exactly.
Speaker 2 (09:28):
Technique, it's it's ratios, it's all of these things.
Speaker 5 (09:33):
And ultimately it comes down to what do you want
your hummus to taste like? And personally, I don't want
it to taste like avocados and at Amammy, I wanted to
taste like chick. I know, I wanted to taste like chickpeas.
Speaker 4 (09:47):
And tahini and God forbid. Yeah. Yeah, so my mom
put me in charge of that.
Speaker 5 (09:54):
But I think what really started the whole process of
the cookbook was to have a conversation with you during
COVID and you said, what are you going to do
during this COVID season?
Speaker 4 (10:09):
I was like, I think I'm gonna write a cookbook.
Speaker 5 (10:10):
And then I was like, oh no, now I've got
to do it.
Speaker 2 (10:14):
I said it, darn my mouth. Yeah, oh yeah, it's
lack of control.
Speaker 4 (10:21):
But I did it.
Speaker 5 (10:23):
I did it, and I did it with my daughter.
She did all of the photography and she's awesome. Yeah,
she was going to be with me today, but she
has a gig actually in Woodland Hills, so she's photographing
out there, photographing, photographing, so she's doing her thing over
(10:47):
there and I'm doing my thing over here. But she
did all the photography and it was because of her
that I actually proceeded and forged on with this project.
Speaker 2 (11:00):
Yeah, it doesn't finish if you don't start, and you
you've kind of had a pattern of starting and finishing
things though, hence the doctor part. I mean, yeah, you
have to, you have to. You have to, you know,
start and then finish. And I've seen you do that
through many, many different endeavors. The prime Ingredient is one
(11:23):
of them that started as a passion and continues to
grow with your spices and now the book, videos and
everything else again at the prime ingredient dot com. Okay,
so we'll take a quick news break and get some
news here, and then we'll come and we'll taste some
of the food. We'll talk about the book itself, the
(11:45):
way you organized your recipes, what you chose, and we'll
get we'll get deeper into the hummus as well. I
actually have not one, but maybe two different recipes for
hummus from you, and.
Speaker 1 (11:59):
It is of those.
Speaker 2 (12:00):
And I've learned many things about hummus from you, and
I've still not perfected my own. Oh Like, it's one
of those things where I've had I've done a decent job,
but I've had better, you know, from even recipes that
I know I've tasted. I said, it's good when they
do it, but when I do it, it doesn't taste the same,
or things like that.
Speaker 4 (12:20):
Well, let's let's talk through the process.
Speaker 1 (12:21):
So we will.
Speaker 2 (12:22):
We will talk about that in some of the tips
for making hummus, because like I said, it's not a
lot of ingredients, but the ratios and the preparation I
think can change it. Because when you have a good
one that speaks to you, you're like, holy hell box.
Speaker 4 (12:36):
That up started the party.
Speaker 2 (12:38):
Yeah, and that's going with us, all right, Laura po
Hooping and doctor Laura Pooping is with us her new book,
The Prime Ingredients, Generations of Flavor and done with her daughter.
Speaker 1 (12:51):
With a nod of love to her mom. And what more.
Speaker 2 (12:55):
Could you want in a book? Because everything tastes better
with love. Right, So we'll be back.
Speaker 3 (13:00):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 2 (13:06):
Heybody, it's a Fork Report food for three hours. We
talk here at KFI and we just enjoy life.
Speaker 1 (13:16):
The things that we love is around people and food.
Speaker 2 (13:21):
Our guest and dear friend, doctor Laura Pohopian, how sweet,
comes in with an.
Speaker 1 (13:24):
Envelope and then she.
Speaker 2 (13:27):
Pops out her Zelmans and goes look, and Kayla said,
she said, I can't. I can't do altoids anymore after
having Zelmans because they're a disappointment.
Speaker 1 (13:46):
It's the true.
Speaker 2 (13:47):
I get that people think that we're blowing smoke up there.
We're talking about Zelmans and they're like for real, And
I said, it's for real. You have to experience it
and what it does, and it's just different and it's
not like, you know, I don't know if I can
come out here if it was just a mint and say, hey,
it's an exceptional mint. It's different. So that's funny. So
(14:09):
doctor p had one and she pulled it out of
her person, shook it up. And you want to go
to Zelman's dot com slash fork and it will automatically
give you the fifteen percent off, so check that out.
All right, We're talking to doctor Laura Pohopian about her
book Generations of Flavor.
Speaker 1 (14:25):
This is all through the Prime Ingredient.
Speaker 2 (14:27):
You can find out more at the prime Ingredient dot
com the prime Ingredient dot com. And this is you've
brought some lovely food talk about. And there's two types
of hummus here. Oh yeah, one type of just one type.
That's why I put my glasses on because I thought.
Speaker 5 (14:44):
This was hummus from it right here.
Speaker 1 (14:47):
Yeah.
Speaker 2 (14:48):
No, As they brought it closer, I'm like, wait a second, okay,
all right, put by uh put my glass. So I
have at Katarina's Club the event we did, I dropped
my glasses that are progressives.
Speaker 1 (15:02):
So these are just like you're blurry.
Speaker 2 (15:04):
Everything's blurry past about a foot past me right now.
And so I bring it to me and I'm like, oh,
that's my foot, that's not yeah.
Speaker 5 (15:12):
Yeah, it's there's only one type of hummus, and that's mine.
Speaker 4 (15:16):
Preferably.
Speaker 2 (15:17):
There you go.
Speaker 5 (15:18):
And the best way to make hummus, I think is
the way my mom taught me, and that is by
getting the food processor out and getting the garbonzo beans.
Speaker 1 (15:32):
That is so wonderful, thank you. That is so good.
Speaker 4 (15:37):
What makes it good for you?
Speaker 2 (15:39):
Texture is huge, yes, and all the nutty components, so
you get the nuttiness of the tahini. It's it's subtle
but lovely. And the garbonzo bean, to me, has to
be the star. It's like having a good steak and
then putting a thousand different things on it. It's like,
the steak should be meaty, exactly, and this has that
(16:00):
lovely garbonzo bean forward, that chickpea forward hummus. That just it,
It's exactly what I want. That texture is smooth and silky.
I'm assuming you you meticulously get those. You shuck them,
get the you know, and but whatever it is, it's just.
Speaker 4 (16:23):
You know, no, it's really it's not. Really.
Speaker 5 (16:26):
The key is to get a food processor. Put those
little garbonzo beans from a can. My mom used them
from a can.
Speaker 1 (16:36):
She never done all that. It doesn't come out like.
Speaker 4 (16:38):
That, Well, you can't.
Speaker 5 (16:39):
You have to let it work around for a while.
You can't let it work well, worried some more, you.
Speaker 1 (16:47):
And you're worrying. Who's that time to worry that much?
Speaker 4 (16:50):
Just worried a little bit more.
Speaker 5 (16:51):
But as it's worrying, you put in the uh, extra aquafaba.
So you'll have to save a little bit of that
brin like pasta.
Speaker 2 (17:03):
Pasta, water is liquid gold, exact same, and so you're
using it from.
Speaker 1 (17:08):
I've done all that.
Speaker 4 (17:09):
Well, I'll come over.
Speaker 1 (17:11):
Yeah, I'm gonna put you. I'm gonna put you next
to the food process. There you'll find it.
Speaker 4 (17:16):
Stand right there, get there, and then she's a little thing.
Speaker 1 (17:19):
Then you'll just sit there and I'll open up. I
want some hummus. You'll go. Is it time?
Speaker 3 (17:24):
It's so bright?
Speaker 2 (17:27):
All right, hang out, we're gonna talk some more of
This was a really short segment. So you can hang
out right, absolutely please. We're not gonna let you go.
I said that because we can lock the door. Yeah, exactly,
nothing but love here, all right, So we'll be back.
Speaker 1 (17:42):
Go nowhere.
Speaker 2 (17:43):
As we talked with doctor Laura Pohopian. Of course you
can get her book, Generations of Flavor and Learn how
to make hum much properly. Apparently the prime Ingredient dot Com.
The prime Ingredient dot Com. Uh a lovely work that
we're kind of talking about going through. Many things throughout
the book are in front of me right now. We'll
(18:03):
taste more when we come back. You've been listening to
The Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday
and anytime on demand on the iHeartRadio app. Howdy Howdy, Howdy,
Thanks for hanging out with us today. I've got my buddy,
doctor Laura Poihopian her new book, Generations of Flavor. The
(18:25):
Prime Ingredient is where you can find this The prime
Ingredient dot Com. The prime Ingredient dot Com. Laura, what
the hell did you do this chicken that is so tender?
And I know this how to travel, but oh my god.
Speaker 5 (18:39):
Oh yum, oh well, we talked about that chicken several
months ago, and it is my spice, my prime ingredient spice.
Speaker 1 (18:46):
That I absolutely is wonderful.
Speaker 4 (18:49):
But holy hell, thank you so much.
Speaker 5 (18:52):
It's in the cookbook. It's the lemon chicken kebab recipe.
Speaker 1 (18:57):
I just love that.
Speaker 5 (18:58):
Thanks I didn't make it kebab style. I made it
just a breast of chicken. And that's the cool thing
about the recipes in there. There are suggestions really, So
if you don't want to kebab anything, or you just
want to sear it and then throw it in the oven,
I'm giving you the tools to just go and do
with the recipes as you will.
Speaker 1 (19:19):
Sometimes you're just too lazy to kebob, so it is.
Speaker 4 (19:24):
Sometimes I don't want to come.
Speaker 1 (19:26):
I don't want to bob. I just want to cooked,
that's all.
Speaker 2 (19:30):
And the lovely accompaniment of the pickled veggies and the
like is just thank you. It's so great up against
that hummus and the cheese, and I mean that fattiness,
that wonderfulness is just cleansed with that vinegar and that brine,
(19:53):
and just the rice is perfect. And this is genuinely
the best food you can eat on the planet.
Speaker 4 (19:59):
It for your health, it's the best. It really is
the best.
Speaker 5 (20:03):
And the let me just tell you that the pickles
that you're having with the olives right now are marinated
with my prime spice. And the prime spice is what
my mom taught me. She used to pull that the
little cutting board out of the cabinet tree. Oh yeah,
it right, Yeah, she used to pull the cutting board out.
(20:24):
She just like mix all the spices together on that
cutting board.
Speaker 4 (20:28):
She just put them a launge.
Speaker 2 (20:30):
You know, just a why none of us got COVID
because we had under the counter cutting board that had
everything on it.
Speaker 1 (20:39):
It was like, I don't know what.
Speaker 2 (20:40):
It was the same growing up with me too. My
mom would pull that thing out, uh huh, and it's
like it sits under the sink.
Speaker 1 (20:46):
The whole time.
Speaker 2 (20:46):
Ever washed No, I mean things were knocked off it
into the trash. Yeah yeah, and yeah, that's why we
can't get a super bug because yeah.
Speaker 5 (20:57):
Yeah, but that's that's how I learned to make the spice.
And I do make the spice. I do wash though,
you do it. Yeah yeah, And that spice is what's
on the pickles and the olives that you're having.
Speaker 1 (21:12):
And it's great. I put it on everything, veggies, every everything.
Speaker 2 (21:14):
If Yeah, it is one of those things that you know,
you go through everybody's like four ingredient this or three
ingredient this all over the internet. I'm like, it's two ingredients.
It's veggies and it's this and I put your spice
on things all the time and it's very.
Speaker 4 (21:31):
Easy and thanks so much. Yeah, and it should be.
Speaker 5 (21:34):
And those that want to make a Mediterranean diet, really
it can be a little daunting, but if you want
to achieve the flavors, it really just starts with the
basic spice. It just you know, the prime spice is
what you need.
Speaker 2 (21:47):
And when I come across a good one like yours,
and it is the holidays people, and talking about stalking
stuffers in the light spices, I think is one of
the best things you can give to somebody who loves
to cook, because you think, well, now they're going to
mix there, no there. You learn about culture and people
and things by other people's spices and then you can
create your own as well.
Speaker 4 (22:08):
Yeah for sure.
Speaker 5 (22:09):
And speaking of culture, that cookbook starts with the Mediterranean
culture and then it blends into my prime ingredient specialties
that harken back to what I learned as a child,
but it it morphs into my American upbringing as well.
Speaker 4 (22:27):
Sure, so you know, you've.
Speaker 5 (22:29):
Got a little bit of all of the culture that
I grew up and I'm one hundred percent Lebanese, well
ninety six.
Speaker 2 (22:34):
Oh my gosh, who slept with who? Who knocked it off.
Speaker 1 (22:38):
Of the one on?
Speaker 4 (22:39):
Yeah, I don't know. Someone in Turkey.
Speaker 2 (22:41):
I think, oh, sons of guns.
Speaker 4 (22:46):
So we have to go way back, the way way back.
Speaker 2 (22:49):
But that is and there just flavor on top of
flavor in top of on top of flavor, and that culture.
Speaker 5 (22:56):
Yeah, yeah, and it's it's really cool to be able
to know what the flavors are just through my research,
you know, and having the knowledge of being able to
talk to my sister who's ten years older than I am.
She actually wrote the ForWord in the book.
Speaker 2 (23:13):
She's probably thrilled you just said that. Don't my older
sister anyhow, You probably can't hear this.
Speaker 5 (23:20):
No, she's she's not listening at all, and she you know,
she's She and I were really collaborating on what did
mom using this and what did.
Speaker 4 (23:32):
Dad use in math.
Speaker 1 (23:33):
It's so cool.
Speaker 5 (23:35):
It's really just a whole family thing together.
Speaker 2 (23:39):
This is great and it's great for the holidays, and
I'm glad you're here and it's always lovely to see you.
But this is really neat stuff. And I will tell
you just this chicken and the hummus alone is worth
the book.
Speaker 1 (23:51):
Oh it really? That chicken is so.
Speaker 2 (23:56):
It almost Uh, you familiar with the term velveting when
you velvet meat.
Speaker 1 (24:02):
The Asians do it. Asians velvet their meat.
Speaker 4 (24:04):
No, but that sounds so delightful.
Speaker 1 (24:07):
It is.
Speaker 2 (24:08):
It's whenever you go out and have Asian food and
you go, how did they cook that like that? How
does that? Why is it so tender and soft? And
it reminds me of that. It just is very it's
I mean, it's just perfectly cooked chicken is what it is.
Speaker 5 (24:22):
Well, I instead of velveting, I would like it to
be for coating.
Speaker 1 (24:27):
Well that sounds dirty, Yeah, totally, just for coded.
Speaker 4 (24:35):
I don't know. Wow, we'll have to make up our own.
Speaker 1 (24:38):
Yeah, but that is really lovely.
Speaker 2 (24:41):
And you know, again we talked about this with chef
who came on earlier, is that you can't beat love
and food and joy and food. And I've never seen
you talk about food or family or the things that
we love in life without that brightness shooting out of
your eyes and your smile. And that's a definite plus
(25:02):
to anybody who prepares food.
Speaker 1 (25:04):
So this is great. This is really really lovely food.
Speaker 5 (25:08):
I just love you, Neil, Oh, stop it. You're just
the best, best, best best. Go back at your sister,
love being here.
Speaker 2 (25:17):
I'm proud of you. This is very cool. I mean,
you've been in inspiration to me since we met. I've
taken your cooking class. I still to this day reference
recipes for copycat things that you taught me during the class,
and remember taking learning about certain condiments or ingredients that
(25:37):
I have put in my kitchen since and I've never
looked back. And of course your spice is always in
my pantry as well and used constantly. Microwave people, listen,
you microwave veggies. Put them in a microwave safe bowl,
a little bit of olive oil, and you don't even
need to put any salt or anything on there necessarily.
(25:58):
You just go and you put some smrin ramp over it,
and you just hit them for a little bit until
they steam in there. And then I get out the
prime and green a your spice mix and throw that
on there and they're done for me. I'll sit and
just go sit in front of the TV and eat that.
Speaker 4 (26:14):
And my olive oil.
Speaker 1 (26:15):
Now you look at you.
Speaker 5 (26:17):
I've got three different ones now, and my olive tepand
I sold out, but we just made a new batch
so those are coming out again.
Speaker 2 (26:25):
And they can find that at our friends over at
the Corner Butcher Corner.
Speaker 5 (26:29):
Butcher and the website the Prime Ingredient dot com.
Speaker 1 (26:32):
That's awesome. That is very very cool.
Speaker 4 (26:35):
You know, we're full service now.
Speaker 1 (26:37):
I love it.
Speaker 2 (26:37):
You know, people have been founding me to come out
with spice and olive oils and stuff, and I'm like,
it's got the time.
Speaker 1 (26:45):
You don't even have the time, and you do it.
Speaker 5 (26:47):
Well, you know you can just well, we'll have a
Fork Report.
Speaker 4 (26:51):
Spice. I just special.
Speaker 1 (26:54):
I'll be honest.
Speaker 2 (26:54):
I just made a little sticker of my face and
I put it on your stuff.
Speaker 4 (26:57):
Okay to hand it out. Well, that'll that'll work. That'll work.
We can look fork.
Speaker 2 (27:03):
It's just the sticker was small and I didn't cover
it all up. It's my fault.
Speaker 3 (27:09):
You're listening to The Fork Report with Nil Savedra on
demand from k f I a M six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fore Report
on demand on the iHeartRadio app. Happy Saturday to you,
it's the Fore Report on Neil Savedra. How do you do?
How doy Man talking to Rob Ariano from Wisconsin restaurant
now here in Los Angeles?
Speaker 1 (00:19):
Boyd?
Speaker 2 (00:19):
Did that make me hungry? Holy crud? Just looking at
their food and you know they have a happy hour.
What is it like four to six on Monday through
Friday or something. I was just looking at their menu
again and going through everything. They've got a lot of
(00:40):
tequila mm, some mescals, but just wow, they got a
lot of mescal.
Speaker 1 (00:49):
Yeah.
Speaker 2 (00:49):
I don't just going through. I just such a nice
guy and the food is so great. You're run such
a beautiful restaurant. I wanted to spend as much time
with him as possible, plus really wanted to be out
there broadcasting live. But check that out if you get
a chance now on Wilshire Disconso Restaurant la dot com.
(01:10):
Really good folks putting together great food all right. Air fryers, man,
if you don't have one, you're one of the odd
people out. We had one that we got rid of it,
and then my wife had another experience with one and said,
I really like this, let's get it. Said sure, let's
(01:32):
do it, and now she's fallen in love with it.
And according to Neslie, about sixty percent of households in
the US had one by twenty twenty three. So if
you're part of that group, some interesting news coming out.
And if you're not part of that group, maybe now's
the time to jump on that particular bandwagon. A study
released in November, a bunch of researchers at the University
(01:55):
of Birmingham looked into how different cooking methods affect indoor
air air quality. And that's become more of a concern, right.
I know people there are those environmentalists and the like
that are concerned about using gas stoves.
Speaker 1 (02:12):
Much of that. You know, I really raise an eyebrow.
Speaker 2 (02:15):
We've been cooking with live fire in the home, you know,
back in the day with wood. Not saying that all
those experiences are going to be great for you, but
I think we're a solution looking for a problem most
times in a lot of this stuff.
Speaker 1 (02:31):
How that's just my opinion. I'm not that.
Speaker 2 (02:34):
Smart, but different cooking methods are going to change your
indoor cooking, your air quality, right, So it's not that
big of a surprise to think that air fryers come
out on top, at least when it comes to polluting. Now,
I think every tool, every cooking tool or vessel, has
its purpose.
Speaker 1 (02:54):
It just does.
Speaker 2 (02:54):
Even a microwave, for instance. I think microwaves cook vegetables
better than a vast majority of techniques. There are ways
to do it. I put carrots in a bowl. You
do it with broccoli, with cauliflower, You put it in
a bowl, put a little olive oil on there, some
salt and pepper, thyme, and it's microwave safe bowl. You
(03:17):
put saran wrap on top, or your plastic wrap on top.
You go in there and you zapp it for you know,
fifty seconds or so. See where it's at a little
bit more, a little bit more if you want them
a little softer. But they come out steamed and wonderful
and easy peasy. So every tool's got its use, right.
(03:39):
So this study is important for some you know, many reasons. One,
we spend a lot of time indoors, over eighty percent
of our day on average, and cooking contributes to a
big chunk of indoor air pollution.
Speaker 1 (03:57):
The techniques you're using are.
Speaker 2 (03:58):
Going to change the air quality, and researchers are finding
that things like tiny particles of particulates and gases from
cooking can mess with your health.
Speaker 1 (04:11):
This can cause problems like.
Speaker 2 (04:12):
Heart disease, lung issues, even cancer in some cases. Plus,
cooking emissions don't just stay inside. They can make their
way outdoors and packs air quality everywhere. I don't know
how much of the alarm I'm going to sound on that,
but the study tested these things, looking at different methods
(04:34):
produced and which ones produced the least population. The tested
five ways to cook. In this first test, it was
just a chicken breast, simple chicken breast, no seasoning, just
salt and oil or water.
Speaker 1 (04:49):
Well, I tell you, but seasoning salt is is seasoning.
Speaker 2 (04:54):
They tested deep frying, stir frying, pan frying, boiling, and
air frying. Keeping everything else constant, same cookwar, same oil,
same chicken. They measured the amount of pollution each method
produced and how long it stayed in the air after cooking.
The clear winner and an air fryer After all the tasks.
(05:15):
The results were very clear to them. Air frying produced
way less pollution than the others. In fact, air fryers
barely moved the needle in terms of air quality. So
put that into perspective, you got pan frying releasing the
most harmful particulates and gases around ninety three micrograms per
(05:36):
cubic meter of air, while air fryler barely made a
dent at just zero point six micrograms per cubic meter
pretty much you know, a night and day experience there.
So why is air frying better? Well, just to clean
our way of cooking. It's done with hot air that
(05:57):
circulates around. That's what gives it that crispyatness of the food.
Like frying. Similar to frying, frying is a dehydration method.
It just happens to be a wet dehydration method, meaning
that the oils is such a hot temperature it's boiling
the water out of whatever you're making. So in this
(06:19):
particular case, you've got less floating around, less burning, less
you know, cooking that's going to put particulates into the air.
So maybe that's to you. If that's a big deal,
then that's another reason to get yourself one of them.
Speaker 1 (06:32):
There.
Speaker 2 (06:32):
Air fryers more to com it's Neil Savedra with the
Fork Report today to go nowhere.
Speaker 3 (06:39):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (06:45):
I'm hoping that you're thinking about friends and family right now,
and if you're going through something during these times, I'm
hoping that you're that you're thinking about the beauty and
the joy and the simplicity days and they remind us
to take time to think about ourselves as well. And
one of the ways to do that is through learning
(07:07):
something new, cooking, experimenting, and enjoying. And I hold in
my grimy little hands right now a new book, The
Prime Ingredient Generations of Flavor, by doctor Laura Pohopian, who's
been on the program many times before. You can find
out more about her at the prime Ingredient dot Com
theprime Ingredient dot Com.
Speaker 1 (07:27):
Doctor p How are you my friend?
Speaker 2 (07:29):
Hi?
Speaker 1 (07:29):
It's nice to CEO.
Speaker 4 (07:31):
So happy to be back.
Speaker 2 (07:32):
You know, I feel like I see you all the
time because of social media, and I follow you and
enjoy everything you're doing.
Speaker 1 (07:40):
You and I have been friends for a long time.
Speaker 2 (07:42):
We keep up with each other, We cheer each other's victories,
on and things like that, and so it's nice to
have you on the show. You're definitely one of our
family members and it makes sense to have you on.
Speaker 1 (07:53):
How are you.
Speaker 4 (07:53):
I'm doing well. I'm doing well.
Speaker 5 (07:56):
And when Kayla sent me the email, I was like,
the heck, I'm going to be there.
Speaker 4 (08:02):
Absolutely absolutely.
Speaker 5 (08:04):
I just so enjoy being here and when I can
be in the studio and bring you all.
Speaker 1 (08:10):
Food, Oh yeah, that's the best.
Speaker 4 (08:11):
I'm totally in.
Speaker 1 (08:13):
We love you, but you know it's all about that's
the food.
Speaker 4 (08:17):
I get it.
Speaker 2 (08:18):
You're sweet and lovely and all those things, and you
know you Paul and all that, but the food is
really where.
Speaker 4 (08:25):
They's I understand you come empty handed.
Speaker 2 (08:28):
We'll be happy to see you. I'm not saying we want,
but the stay is going to be short.
Speaker 4 (08:31):
I understand the pecking order.
Speaker 2 (08:33):
Yeah, okay, great. So the book tell us about the book.
And now this is not your first though.
Speaker 5 (08:38):
This is the second book. And I made this in
honor of my mom. She passed away seven years ago,
and she's the original chef of the family and I
was the original taster of the family.
Speaker 4 (08:56):
What are we doing now?
Speaker 2 (08:57):
Mom?
Speaker 5 (08:58):
And she would put me in charge of tasting the hummus. Really,
I was like the palette of the family.
Speaker 1 (09:05):
Yeah, you got to taste something many the bomb.
Speaker 5 (09:08):
Yes, And there's so many recipes for hummus. I think
wars have been started over all the different recipes for hummus.
Speaker 2 (09:16):
And it's not like as far as the ingredients are,
like there's a ton of them. There's only a handful
of things putting it. But say you could be said
at pizza dough and you want to start a fight.
Speaker 1 (09:25):
Yeah, you know. So it's exactly.
Speaker 2 (09:28):
Technique, it's it's ratios, it's all of these things.
Speaker 5 (09:33):
And ultimately it comes down to what do you want
your hummus to taste like? And personally, I don't want
it to taste like avocados and at Amammy, I wanted to
taste like chick. I know, I wanted to taste like chickpeas.
Speaker 4 (09:47):
And tahini and God forbid. Yeah. Yeah, so my mom
put me in charge of that.
Speaker 5 (09:54):
But I think what really started the whole process of
the cookbook was to have a conversation with you during
COVID and you said, what are you going to do
during this COVID season?
Speaker 4 (10:09):
I was like, I think I'm gonna write a cookbook.
Speaker 5 (10:10):
And then I was like, oh no, now I've got
to do it.
Speaker 2 (10:14):
I said it, darn my mouth. Yeah, oh yeah, it's
lack of control.
Speaker 4 (10:21):
But I did it.
Speaker 5 (10:23):
I did it, and I did it with my daughter.
She did all of the photography and she's awesome. Yeah,
she was going to be with me today, but she
has a gig actually in Woodland Hills, so she's photographing
out there, photographing, photographing, so she's doing her thing over
(10:47):
there and I'm doing my thing over here. But she
did all the photography and it was because of her
that I actually proceeded and forged on with this project.
Speaker 2 (11:00):
Yeah, it doesn't finish if you don't start, and you
you've kind of had a pattern of starting and finishing
things though, hence the doctor part. I mean, yeah, you
have to, you have to. You have to, you know,
start and then finish. And I've seen you do that
through many, many different endeavors. The prime Ingredient is one
(11:23):
of them that started as a passion and continues to
grow with your spices and now the book, videos and
everything else again at the prime ingredient dot com. Okay,
so we'll take a quick news break and get some
news here, and then we'll come and we'll taste some
of the food. We'll talk about the book itself, the
(11:45):
way you organized your recipes, what you chose, and we'll
get we'll get deeper into the hummus as well. I
actually have not one, but maybe two different recipes for
hummus from you, and.
Speaker 1 (11:59):
It is of those.
Speaker 2 (12:00):
And I've learned many things about hummus from you, and
I've still not perfected my own. Oh Like, it's one
of those things where I've had I've done a decent job,
but I've had better, you know, from even recipes that
I know I've tasted. I said, it's good when they
do it, but when I do it, it doesn't taste the same,
or things like that.
Speaker 4 (12:20):
Well, let's let's talk through the process.
Speaker 1 (12:21):
So we will.
Speaker 2 (12:22):
We will talk about that in some of the tips
for making hummus, because like I said, it's not a
lot of ingredients, but the ratios and the preparation I
think can change it. Because when you have a good
one that speaks to you, you're like, holy hell box.
Speaker 4 (12:36):
That up started the party.
Speaker 2 (12:38):
Yeah, and that's going with us, all right, Laura po
Hooping and doctor Laura Pooping is with us her new book,
The Prime Ingredients, Generations of Flavor and done with her daughter.
Speaker 1 (12:51):
With a nod of love to her mom. And what more.
Speaker 2 (12:55):
Could you want in a book? Because everything tastes better
with love. Right, So we'll be back.
Speaker 3 (13:00):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six forty.
Speaker 2 (13:06):
Heybody, it's a Fork Report food for three hours. We
talk here at KFI and we just enjoy life.
Speaker 1 (13:16):
The things that we love is around people and food.
Speaker 2 (13:21):
Our guest and dear friend, doctor Laura Pohopian, how sweet,
comes in with an.
Speaker 1 (13:24):
Envelope and then she.
Speaker 2 (13:27):
Pops out her Zelmans and goes look, and Kayla said,
she said, I can't. I can't do altoids anymore after
having Zelmans because they're a disappointment.
Speaker 1 (13:46):
It's the true.
Speaker 2 (13:47):
I get that people think that we're blowing smoke up there.
We're talking about Zelmans and they're like for real, And
I said, it's for real. You have to experience it
and what it does, and it's just different and it's
not like, you know, I don't know if I can
come out here if it was just a mint and say, hey,
it's an exceptional mint. It's different. So that's funny. So
(14:09):
doctor p had one and she pulled it out of
her person, shook it up. And you want to go
to Zelman's dot com slash fork and it will automatically
give you the fifteen percent off, so check that out.
All right, We're talking to doctor Laura Pohopian about her
book Generations of Flavor.
Speaker 1 (14:25):
This is all through the Prime Ingredient.
Speaker 2 (14:27):
You can find out more at the prime Ingredient dot
com the prime Ingredient dot com. And this is you've
brought some lovely food talk about. And there's two types
of hummus here. Oh yeah, one type of just one type.
That's why I put my glasses on because I thought.
Speaker 5 (14:44):
This was hummus from it right here.
Speaker 1 (14:47):
Yeah.
Speaker 2 (14:48):
No, As they brought it closer, I'm like, wait a second, okay,
all right, put by uh put my glass. So I
have at Katarina's Club the event we did, I dropped
my glasses that are progressives.
Speaker 1 (15:02):
So these are just like you're blurry.
Speaker 2 (15:04):
Everything's blurry past about a foot past me right now.
And so I bring it to me and I'm like, oh,
that's my foot, that's not yeah.
Speaker 5 (15:12):
Yeah, it's there's only one type of hummus, and that's mine.
Speaker 4 (15:16):
Preferably.
Speaker 2 (15:17):
There you go.
Speaker 5 (15:18):
And the best way to make hummus, I think is
the way my mom taught me, and that is by
getting the food processor out and getting the garbonzo beans.
Speaker 1 (15:32):
That is so wonderful, thank you. That is so good.
Speaker 4 (15:37):
What makes it good for you?
Speaker 2 (15:39):
Texture is huge, yes, and all the nutty components, so
you get the nuttiness of the tahini. It's it's subtle
but lovely. And the garbonzo bean, to me, has to
be the star. It's like having a good steak and
then putting a thousand different things on it. It's like,
the steak should be meaty, exactly, and this has that
(16:00):
lovely garbonzo bean forward, that chickpea forward hummus. That just it,
It's exactly what I want. That texture is smooth and silky.
I'm assuming you you meticulously get those. You shuck them,
get the you know, and but whatever it is, it's just.
Speaker 4 (16:23):
You know, no, it's really it's not. Really.
Speaker 5 (16:26):
The key is to get a food processor. Put those
little garbonzo beans from a can. My mom used them
from a can.
Speaker 1 (16:36):
She never done all that. It doesn't come out like.
Speaker 4 (16:38):
That, Well, you can't.
Speaker 5 (16:39):
You have to let it work around for a while.
You can't let it work well, worried some more, you.
Speaker 1 (16:47):
And you're worrying. Who's that time to worry that much?
Speaker 4 (16:50):
Just worried a little bit more.
Speaker 5 (16:51):
But as it's worrying, you put in the uh, extra aquafaba.
So you'll have to save a little bit of that
brin like pasta.
Speaker 2 (17:03):
Pasta, water is liquid gold, exact same, and so you're
using it from.
Speaker 1 (17:08):
I've done all that.
Speaker 4 (17:09):
Well, I'll come over.
Speaker 1 (17:11):
Yeah, I'm gonna put you. I'm gonna put you next
to the food process. There you'll find it.
Speaker 4 (17:16):
Stand right there, get there, and then she's a little thing.
Speaker 1 (17:19):
Then you'll just sit there and I'll open up. I
want some hummus. You'll go. Is it time?
Speaker 3 (17:24):
It's so bright?
Speaker 2 (17:27):
All right, hang out, we're gonna talk some more of
This was a really short segment. So you can hang
out right, absolutely please. We're not gonna let you go.
I said that because we can lock the door. Yeah, exactly,
nothing but love here, all right, So we'll be back.
Speaker 1 (17:42):
Go nowhere.
Speaker 2 (17:43):
As we talked with doctor Laura Pohopian. Of course you
can get her book, Generations of Flavor and Learn how
to make hum much properly. Apparently the prime Ingredient dot Com.
The prime Ingredient dot Com. Uh a lovely work that
we're kind of talking about going through. Many things throughout
the book are in front of me right now. We'll
(18:03):
taste more when we come back. You've been listening to
The Fork Report. You can always hear us live on
KFI AM six forty two to five pm on Saturday
and anytime on demand on the iHeartRadio app. Howdy Howdy, Howdy,
Thanks for hanging out with us today. I've got my buddy,
doctor Laura Poihopian her new book, Generations of Flavor. The
(18:25):
Prime Ingredient is where you can find this The prime
Ingredient dot Com. The prime Ingredient dot Com. Laura, what
the hell did you do this chicken that is so tender?
And I know this how to travel, but oh my god.
Speaker 5 (18:39):
Oh yum, oh well, we talked about that chicken several
months ago, and it is my spice, my prime ingredient spice.
Speaker 1 (18:46):
That I absolutely is wonderful.
Speaker 4 (18:49):
But holy hell, thank you so much.
Speaker 5 (18:52):
It's in the cookbook. It's the lemon chicken kebab recipe.
Speaker 1 (18:57):
I just love that.
Speaker 5 (18:58):
Thanks I didn't make it kebab style. I made it
just a breast of chicken. And that's the cool thing
about the recipes in there. There are suggestions really, So
if you don't want to kebab anything, or you just
want to sear it and then throw it in the oven,
I'm giving you the tools to just go and do
with the recipes as you will.
Speaker 1 (19:19):
Sometimes you're just too lazy to kebob, so it is.
Speaker 4 (19:24):
Sometimes I don't want to come.
Speaker 1 (19:26):
I don't want to bob. I just want to cooked,
that's all.
Speaker 2 (19:30):
And the lovely accompaniment of the pickled veggies and the
like is just thank you. It's so great up against
that hummus and the cheese, and I mean that fattiness,
that wonderfulness is just cleansed with that vinegar and that brine,
(19:53):
and just the rice is perfect. And this is genuinely
the best food you can eat on the planet.
Speaker 4 (19:59):
It for your health, it's the best. It really is
the best.
Speaker 5 (20:03):
And the let me just tell you that the pickles
that you're having with the olives right now are marinated
with my prime spice. And the prime spice is what
my mom taught me. She used to pull that the
little cutting board out of the cabinet tree. Oh yeah,
it right, Yeah, she used to pull the cutting board out.
(20:24):
She just like mix all the spices together on that
cutting board.
Speaker 4 (20:28):
She just put them a launge.
Speaker 2 (20:30):
You know, just a why none of us got COVID
because we had under the counter cutting board that had
everything on it.
Speaker 1 (20:39):
It was like, I don't know what.
Speaker 2 (20:40):
It was the same growing up with me too. My
mom would pull that thing out, uh huh, and it's
like it sits under the sink.
Speaker 1 (20:46):
The whole time.
Speaker 2 (20:46):
Ever washed No, I mean things were knocked off it
into the trash. Yeah yeah, and yeah, that's why we
can't get a super bug because yeah.
Speaker 5 (20:57):
Yeah, but that's that's how I learned to make the spice.
And I do make the spice. I do wash though,
you do it. Yeah yeah, And that spice is what's
on the pickles and the olives that you're having.
Speaker 1 (21:12):
And it's great. I put it on everything, veggies, every everything.
Speaker 2 (21:14):
If Yeah, it is one of those things that you know,
you go through everybody's like four ingredient this or three
ingredient this all over the internet. I'm like, it's two ingredients.
It's veggies and it's this and I put your spice
on things all the time and it's very.
Speaker 4 (21:31):
Easy and thanks so much. Yeah, and it should be.
Speaker 5 (21:34):
And those that want to make a Mediterranean diet, really
it can be a little daunting, but if you want
to achieve the flavors, it really just starts with the
basic spice. It just you know, the prime spice is
what you need.
Speaker 2 (21:47):
And when I come across a good one like yours,
and it is the holidays people, and talking about stalking
stuffers in the light spices, I think is one of
the best things you can give to somebody who loves
to cook, because you think, well, now they're going to
mix there, no there. You learn about culture and people
and things by other people's spices and then you can
create your own as well.
Speaker 4 (22:08):
Yeah for sure.
Speaker 5 (22:09):
And speaking of culture, that cookbook starts with the Mediterranean
culture and then it blends into my prime ingredient specialties
that harken back to what I learned as a child,
but it it morphs into my American upbringing as well.
Speaker 4 (22:27):
Sure, so you know, you've.
Speaker 5 (22:29):
Got a little bit of all of the culture that
I grew up and I'm one hundred percent Lebanese, well
ninety six.
Speaker 2 (22:34):
Oh my gosh, who slept with who? Who knocked it off.
Speaker 1 (22:38):
Of the one on?
Speaker 4 (22:39):
Yeah, I don't know. Someone in Turkey.
Speaker 2 (22:41):
I think, oh, sons of guns.
Speaker 4 (22:46):
So we have to go way back, the way way back.
Speaker 2 (22:49):
But that is and there just flavor on top of
flavor in top of on top of flavor, and that culture.
Speaker 5 (22:56):
Yeah, yeah, and it's it's really cool to be able
to know what the flavors are just through my research,
you know, and having the knowledge of being able to
talk to my sister who's ten years older than I am.
She actually wrote the ForWord in the book.
Speaker 2 (23:13):
She's probably thrilled you just said that. Don't my older
sister anyhow, You probably can't hear this.
Speaker 5 (23:20):
No, she's she's not listening at all, and she you know,
she's She and I were really collaborating on what did
mom using this and what did.
Speaker 4 (23:32):
Dad use in math.
Speaker 1 (23:33):
It's so cool.
Speaker 5 (23:35):
It's really just a whole family thing together.
Speaker 2 (23:39):
This is great and it's great for the holidays, and
I'm glad you're here and it's always lovely to see you.
But this is really neat stuff. And I will tell
you just this chicken and the hummus alone is worth
the book.
Speaker 1 (23:51):
Oh it really? That chicken is so.
Speaker 2 (23:56):
It almost Uh, you familiar with the term velveting when
you velvet meat.
Speaker 1 (24:02):
The Asians do it. Asians velvet their meat.
Speaker 4 (24:04):
No, but that sounds so delightful.
Speaker 1 (24:07):
It is.
Speaker 2 (24:08):
It's whenever you go out and have Asian food and
you go, how did they cook that like that? How
does that? Why is it so tender and soft? And
it reminds me of that. It just is very it's
I mean, it's just perfectly cooked chicken is what it is.
Speaker 5 (24:22):
Well, I instead of velveting, I would like it to
be for coating.
Speaker 1 (24:27):
Well that sounds dirty, Yeah, totally, just for coded.
Speaker 4 (24:35):
I don't know. Wow, we'll have to make up our own.
Speaker 1 (24:38):
Yeah, but that is really lovely.
Speaker 2 (24:41):
And you know, again we talked about this with chef
who came on earlier, is that you can't beat love
and food and joy and food. And I've never seen
you talk about food or family or the things that
we love in life without that brightness shooting out of
your eyes and your smile. And that's a definite plus
(25:02):
to anybody who prepares food.
Speaker 1 (25:04):
So this is great. This is really really lovely food.
Speaker 5 (25:08):
I just love you, Neil, Oh, stop it. You're just
the best, best, best best. Go back at your sister,
love being here.
Speaker 2 (25:17):
I'm proud of you. This is very cool. I mean,
you've been in inspiration to me since we met. I've
taken your cooking class. I still to this day reference
recipes for copycat things that you taught me during the class,
and remember taking learning about certain condiments or ingredients that
(25:37):
I have put in my kitchen since and I've never
looked back. And of course your spice is always in
my pantry as well and used constantly. Microwave people, listen,
you microwave veggies. Put them in a microwave safe bowl,
a little bit of olive oil, and you don't even
need to put any salt or anything on there necessarily.
(25:58):
You just go and you put some smrin ramp over it,
and you just hit them for a little bit until
they steam in there. And then I get out the
prime and green a your spice mix and throw that
on there and they're done for me. I'll sit and
just go sit in front of the TV and eat that.
Speaker 4 (26:14):
And my olive oil.
Speaker 1 (26:15):
Now you look at you.
Speaker 5 (26:17):
I've got three different ones now, and my olive tepand
I sold out, but we just made a new batch
so those are coming out again.
Speaker 2 (26:25):
And they can find that at our friends over at
the Corner Butcher Corner.
Speaker 5 (26:29):
Butcher and the website the Prime Ingredient dot com.
Speaker 1 (26:32):
That's awesome. That is very very cool.
Speaker 4 (26:35):
You know, we're full service now.
Speaker 1 (26:37):
I love it.
Speaker 2 (26:37):
You know, people have been founding me to come out
with spice and olive oils and stuff, and I'm like,
it's got the time.
Speaker 1 (26:45):
You don't even have the time, and you do it.
Speaker 5 (26:47):
Well, you know you can just well, we'll have a
Fork Report.
Speaker 4 (26:51):
Spice. I just special.
Speaker 1 (26:54):
I'll be honest.
Speaker 2 (26:54):
I just made a little sticker of my face and
I put it on your stuff.
Speaker 4 (26:57):
Okay to hand it out. Well, that'll that'll work. That'll work.
We can look fork.
Speaker 2 (27:03):
It's just the sticker was small and I didn't cover
it all up. It's my fault.
Speaker 3 (27:09):
You're listening to The Fork Report with Nil Savedra on
demand from k f I a M six forty
The Fork Report w Neil Saavedra News
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