June 7, 2025 • 33 mins
Does the size of an egg really have an impact? Attention soda lovers! There's an important update you won't want to miss: Dr Pepper has issued a recall on thousands of cases of their beloved soft drink. Make sure to check your fridge—your favorite fizzy treat might be involved! Indulge in the delightful experience of soft-serve ice cream, all conveniently packed in a portable pouch! Perfect for on-the-go treats, this creamy dessert is your new favorite way to savor a sweet moment.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. What a freaky day
it is. I woke up feeling it. It just felt
like a weird day, Like you know how people oh,
just checking on you. I heard your Oh my wife
she called me, and I was like, right before I
(00:23):
went on the air, like she knows I'm on the air.
She's just checking in because it's been a weird day
and it took forever to get in. A lot of
weird stuff going out there, a lot of weird vibes,
bad vibes, as Conway would say, bad vibes. I'm in
a great mood, but there it just with the protests
and the immigration raids. There you got that vibe lingering
(00:45):
from yesterday's raids and the protest vibes going on. In
addition to all of that, traffic is insane and I
have no idea why in every direction.
Speaker 1 (00:59):
Every director, Yeah, it took.
Speaker 3 (01:00):
Me met a long to get here.
Speaker 2 (01:01):
And you try to avoid it and like take little
side streets and see how you manipulate it just sets
you back eight more minutes. Yeah, nothing helped anyway, So
it's one of those days. Stick around here for any
closures or problems, or stay the hell away from traffic wise.
Any updates on the Los Angeles immigration protests continuing. Another
(01:23):
day of ice operations across the city. This time it
was out there in Panorama right so on a launder
I think is where it started, and it continues there.
It looks like it has dispersed quite a bit, but
I don't know if there's any more raids today. I
don't know if there's going to be anymore. But what
(01:45):
I did notice is that on Ring and all of
those community things neighbor not on a bunch of them,
but on some of them, they were talking about, Hey,
we heard there's going to be raids, and they're like,
people were telling each other beware of this area, this
area because there's gonna we heard there's gonna be raids.
(02:05):
And I thought that's really interesting that people were like, hey,
they were telling you where they saw. I just saw
an ice vehicle drive down this street. Uh. I mean, like,
there's obviously a lot of frustration on all sides there.
But we'll keep you posted. Back to the food, shall
(02:26):
we go? Egg size? Does it matter? It does matter,
but not always when you think so. A lot of
people don't know this, but there's six different classifications or
breakdowns of sizes when it comes to eggs.
Speaker 1 (02:41):
Uh.
Speaker 2 (02:41):
And the reason why we don't is because we usually
see three main sizes. Pee wee is the smallest size,
and they are to be classified as pee wee.
Speaker 1 (02:56):
Keep in mind that eggs are.
Speaker 2 (03:00):
Organic, and I mean that not in the I'm going
to pay way more for them, but in the sense
that they're coming out of the body of a chicken,
and these hens are going to lay these eggs and
they're not always going to be the exact size, so
they're classified if dealing with the ounces per dozen, So
the minimum for pee wee eggs would be fifteen ounces
(03:20):
per dozen, so you can see that they're pretty small.
A small egg is a minimum of eighteen ounces per dozen.
Medium is a minimum of twenty ounces per dozen, Large
is a minimum of twenty four ounces per dozen, and
then extra large is a minimum of twenty seven ounces
(03:43):
per dozen. Then jumbo is finally a minimum of thirty
ounces per dozen. So you can see that they're going
from about two ounces to two and a quarter ounces
to two and a half ounce.
Speaker 1 (03:57):
It's basically is how you're going there.
Speaker 2 (04:00):
So you may see medium on occasion, but most of
the time you see large and extra large.
Speaker 1 (04:04):
On occasion you'll see jumbo.
Speaker 2 (04:06):
So what about and if you go to cook or
bake something and you're looking at a recipe, you're going
to see that the recipe usually calls for large eggs.
If it doesn't state the size of the egg, it
means large egg. That's what they're calling for. However, you
can substitute a large egg for an extra large egg,
(04:27):
or a large extra large egg for a large egg.
Here's the issue with what you're dealing with. That extra
a quarter to a half ounce won't be a problem
if whatever you're baking has four or less eggs in it.
Once you go above that, the ratios really start to
(04:49):
change the structure and the consistency of the batter or
whatever you're making. So you may think more egg that's good,
that it means more fat and the whites. More protein
is going to build that albumin the whites of the
egg is going to build more structure in whatever you're baking.
That's not true. It's going to add too much moisture
(05:12):
when it comes to dealing with recipes, especially dealing with baking.
You think, you know, oh, what's a good, big deal,
I'm going to double the recipe. Well, you can double
a recipe a recipe okay for the most part, but
once you get into tripling a recipe or quadrupling a recipe,
(05:32):
you can cause problems in the flavor, texture, and structure
of what you're baking. And a lot of people don't
think about that. It doesn't size up and down the
way you think it might. As a matter of fact,
I know some very talented cookbook writers and editors that
their main job is taking what chefs make in kitchens.
(05:54):
Like let's say a famous chef who has been in
restaurants their whole life. They recipe that they make is
not what you make at home, because they're making it
massive for a restaurant, and in that circumstance, they need
to make it differently. So they have special writers and
(06:17):
editors that go in and translate recipes from large into
home style to make them taste like they do in
a restaurant. And it's really much more science. And then
you might think, because those little changes actually become huge
changes when you scale up or when you scale down,
(06:40):
and eggs are one of those things. So the basic
rule is in a recipe, it's either going to call
for a large egg or it's if it doesn't say
the size of the egg, it's going to mean large eggs. Now,
the only gosh, what's your face? I just blanked on
her name, the Barefoot Contessa. She in her recipes for
(07:08):
some reason, always calls for extra large eggs, and that's
kind of her thing. And like I said, if it's
got four or less eggs in, it nots yourself out.
But if you start doing that in duplicating or growing
the size of a recipe, then you're going to have
(07:28):
issues at some point with the moisture content or the
fat content, and it's going to actually change the reaction.
So it's one of those things that I mean, Heck,
if you're making over easy, which is my jam, I
get it, you're gonna want one of them jumbos. Get
as many of those as you can. I'm all in.
(07:50):
But if you're going to be baking with it, or
making a pasta fresh pasta with it, or doing things
of that nature, then yeah, you're going to have to
be more specific on the size and the breakdown as.
Speaker 1 (08:04):
Far as nutrition.
Speaker 2 (08:06):
Nutrition does not change in the eggs as far as
the basic structure of the nutrition. And that also goes
for the different colored shells. I know people think that
the darker, you know, dark shells are going to be
more nutritious.
Speaker 1 (08:22):
They're not. An egg is an egg is an egg.
Speaker 2 (08:24):
The shell color actually deals with the color of the chicken.
Speaker 1 (08:29):
Color of the feathers.
Speaker 2 (08:30):
Usually usually is the tell tail sign of what the
eggs are going to be. Now, the eggs can be brown,
they can be pinkish, they can be blue, and it
has to do with the type of hen, the breed
and the color of their feathers and or skin.
Speaker 1 (08:54):
Some of them will actually have darker skin strangely enough,
but that is what that is.
Speaker 2 (08:58):
So the only difference there is that a lot of
people that buy like hens locally that are raising eggs,
that may sell them at a farmer's market. They may
do the other eggs because they're prettier. You know, it
catches your eyes. Now, fresh eggs are going to be better.
The white eggs that we see have gone through a
(09:19):
cleaning process. They actually have. This is why in the
United States we don't keep them out. We put them
in the refrigerator. When you go to Europe, they're out
on the counter because they keep the cuticle, the outside
cuticle intact by not you know, cleaning them so heavily
and all of that. So those are the difference that
(09:39):
we deal with between eggs here. We like them bright white,
so we think we and we grow up with those,
so we think that the the brown or the blue
or the pink are so exotic, but nutritionally they're the same.
The only thing that would make a difference is if
they're fresher, if they came right out of the choot
and into your local farmer's mark, then yes, you're going
(10:01):
to tell that that gorgeous yellow, deep yellow, that is
just amazing when it comes to those eggs. All right,
stick around, more to come.
Speaker 3 (10:12):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:18):
How do you do? Thanks for hanging out today. Busy
day is it looks like the protests are dying down
a bit, and you know, I hate seeing I hate
seeing the butting heads of those things. There's a right
way and a wrong way to do things on both sides.
Saw some wing nut in a helmet throwing rocks at
(10:40):
the law enforcement vehicles as they're driving by, which is
not only dangerous but stupid as hell. And I think
it's things like that that makes people not want to
support certain views or even listen. So I think those
people should be plucked up and put in a very
dark hole some where. I can't stand that, And I
(11:02):
don't know if they even care about what's going on,
if they're just looking to cause destruction or problems. But
all you are going to do is make more force
show up next time.
Speaker 1 (11:17):
And it's not going to help anybody.
Speaker 2 (11:19):
But seeing people throwing rocks at ice vehicles and law
enforcement vehicles is listen you you just give them an excuse,
Give them an excuse because that's all they need for
the paperwork.
Speaker 1 (11:34):
So anyways, this is a weird one. I had not
seen this.
Speaker 2 (11:38):
This one came by way of producer Kayli had not
seen this. But it's not something you normally see, and
that is to see a recall on soda. You know,
you don't think of soda as something. You know, all
(11:59):
kinds of range things, So you've got to check your
fridge for this. You see, you know, food stuff that
you think would go bad or have issues in it,
but you just don't think of Doctor Pepper in this case.
So doctor Pepper zero sugar drinkers in for a big surprise.
This comes off of delish dot com, which is a
great website. By the way, it's a mislabeling blunder So
(12:26):
Pepsi Beverages. They're the company that own Doctor Pepper, recalling
over nineteen thousand cases of Doctor Pepper zero sugar.
Speaker 1 (12:38):
This here's the problem. They have sugar in them, I know, right.
Speaker 2 (12:54):
So it's what they call a Class two recall, low
risk of serious health.
Speaker 1 (12:58):
It's not about that.
Speaker 2 (12:59):
And to put these recalls in their context because like,
for instance, I don't have at least not scary foodologies.
Speaker 1 (13:07):
I don't. I know, I do have some.
Speaker 2 (13:10):
Sensitivities to certain things, and I can tell the back
of my throat gets itchy, or that the in a
soft palette, things like that, but I don't have anything
that's going to put me in anaphylactic shock or something
like that. So a class to very low risk as
far as recalls go, as far as serious health consequences.
But you know you got issues if let's say you're
(13:33):
diabetic or something and you go to have zero sugar,
doctor Pepper, and inside it's got full sugar, Doctor Pepper,
there's going to be a problems. So right now there
are not smack dab here, but they are in Florida,
South Carolina, and Georgia. If you've had any reason to
(13:54):
have packs from there or anything, it's good to understand.
The affected products were packaged in twelve fluid ounce some
ounces aluminum cans, both twelve pack twenty four pack cartons,
and I have a best by date of February sixteen,
twenty twenty six. The last digits of the product code
(14:19):
is RS five to one six'.
Speaker 1 (14:22):
Five if there is a concern for, you but.
Speaker 2 (14:25):
These things come along so oftentimes you see like unlisted
unlisted allergy concerns or something like. THAT i know that's
not going to be a problem for. Me What i'm
looking out for is foreign objects like plastic or metal
or things like, that or you, know bacteria or something like. That,
(14:48):
that's you, know the stuff that's going to affect people
or possibly affect in a way that could be harmful
or concerning to een. Anybody and that of course is
something that you need to think. About what's this bump,
bump bump. Bump oh wait a, second, Hey, robin do
(15:10):
we Have bill Handle zelman spots playing instead of?
Speaker 1 (15:13):
Mine we? Do what the? HELL i don't want that
big dummy on my. Show why are they playing recorded
spots Of? HANDLE i have no? Idea how dare? They
(15:36):
how dare they?
Speaker 2 (15:41):
HERE i am telling people that they are very excited
about their most popular sales, package which is the five,
containers and right, now whether you're new or an existing,
customer you can get them for twenty percent off Through july.
Fourth and you got handle on here going spitting and
(16:06):
probably not even reading the, copy not knowing where he,
is full Of costco, fritatas which causes the best breath
problem with.
Speaker 1 (16:17):
Him by the, way.
Speaker 2 (16:19):
HUH i just somebody texted me welcome all the HANDLE
i don't. Know can't be. Right we'll have to change that.
Anyway stick around more to.
Speaker 3 (16:28):
Come you're listening to The Fork report With Nil sevedra
on demand FROM KFI am six.
Speaker 2 (16:34):
Forty one of the things THAT i could tell you
would make you happy would be ice, cream especially soft.
Serve And i'll tell you the weirdest thing you'll hear
is not that there's. Protests not that traffic's, horrible but
you can get soft serve in a. Pouch you Heard,
Ray i'm talking ABOUT cvt, baby the soft. Serve and
HERE i reached out To joe today BECAUSE i wanted.
(16:54):
TO i wanted him to tell you about some really
cool things going on WITH. Cvt it. IS i don't
say this. Often it is my favorite soft. SERVE i
don't SAY i never say this is the, best because
that's not.
Speaker 1 (17:07):
Fair who AM i to? Say But, JOE nicki is with.
Us how you, Doing, Joe i'm, Great, neil thanks for having.
Me i'm it's.
Speaker 2 (17:16):
WEIRD i don't really know you, well you've been on
the show multiple. Times But i'm a big believer in
rooting for, people whether you know them or. Not you
just even if you see someone running on the side
of the, street maybe they're heavy and you know that
they're just they're, TRYING i will in my, Head i'll
root for. Them or maybe someone you SEE i don't
(17:37):
know in a movie and you say that person seems
like a good, Person i'm going to root for them
or you JUST i try root for people in, life
and you're one of those people that came on to
my radar through my nephew who's more like a little
brother to, Me, chris when you were doing acting and he, Said,
hey he's got this soft service cream that they get
(17:57):
out and he's doing and it's really really, good And
i'd love for you to meet. Him so many years
ago now we met that way AND i just follow
you on your social media AND i saw that you
had some new news AND i wanted you to share
it with the listeners who also have been following you
for a long.
Speaker 1 (18:15):
Time, oh thank, You.
Speaker 4 (18:17):
Neil, Yeah, SO i, mean for those that haven't HEARD,
cbt we started about eleven years ago and the saucer
of ice cream truck, business and then two years ago
we started making sauce or. Pouches the pouches themselves are
kind of an offshoot of the. Trucks they looked up
ice cream, trucks and the pouch.
Speaker 1 (18:34):
Business has just.
Speaker 4 (18:35):
Exploded we're now in close to three thousand doors across the.
Country and we quickly learned after about a year into
the pouches that people didn't really understand the artwork on the.
Pouch they didn't get it because they didn't know the.
Trucks so everyone In la who loved the trucks understood,
it but outside Of la it was a little bit of.
Confusion so as of this, month we just updated the.
(18:55):
Packaging we, ALSO i forgot to, mention we operate out
of these nineteen sixty One Mister sauce the trucks Of whitewall,
tires so the classic. LOOK i kind of went back
and looked at all the nineteen fifties and nineteen sixties
packaging from ice cream with old pin stripes and poto old,
photography and because we want to keep that, feel so
we have a new. Artwork it's chocolate and vanilla pouches on.
(19:16):
Shelf and then the bigger news is that if you
didn't KNOW cbt stands For, Chocolate vanilla And, twist you
just launched our twist. Pouch so we've only been selling
chocolate and. Vanilla thank.
Speaker 2 (19:30):
You that is so awesome BECAUSE i remember, thinking, uh
you know, what because that's the Name Chocolate Vanilla TWIST
cvt as to when that was going to come. Out
it is so cool to see now the PACKAGING i
don't believe is in the stores, yet BUT i saw
it on your social media AND i love.
Speaker 1 (19:50):
It as a former designer and package designer and. STUFF
i love, IT i get.
Speaker 2 (19:54):
IT i, never strangely, enough would have thought, that because
of COURSE i knew you through the trucks. First they've
been parting right here at the station, before as you
brought up goodies to.
Speaker 4 (20:05):
Us so, yeah So i'm, sorry.
Speaker 2 (20:07):
No, NO i just wanted to let people know You're
you're In, Safeway, Vaun's, Ralph's, KROGER Cbs, Pharmacy, GELSON'S Uh,
market thirty two, STORES Uh Saratoga Performing Art, center and
didn't you sign With.
Speaker 1 (20:24):
Live?
Speaker 4 (20:24):
Nation Live nation as well were the official ice cream
Of Live nation amphitheaters from forty three amphitheaters across the.
Country so You're Southern california listeners who are bounding chew
a vista and have it. There also In, hollywood we
just got The, palladium so we're they felt there as.
Well so, yeah it's been it's been an incredible two. Years,
honestly it just we started At. Gelson's we Love gelson's
(20:44):
twenty seven, stores and then it just completely blew. Up
it took, off and it's been an incredible. Ride but,
yeah people have been asking, like, Hey, joe you know
your namesake IS.
Speaker 1 (20:53):
Cvt where's the.
Speaker 4 (20:54):
Twist i'm buying two pouches and eating them at the same.
Time so we had to figure out how to make
a twist formally to make it all. Work and that's
what we would have been doing for about about year
year and a half right.
Speaker 2 (21:02):
Now so how do we put the salt? On, like
because that was the first tips you gave. Me, yeah you.
Speaker 4 (21:08):
Add a little sea salt to. It so, YEAH i
guess you'll have to shake people who don't. Know you
don't even need to dispense this. Product it's just grab
and go soft serve out of a pouch that you
see baby food or apple, sauce and you let it
sauce a little bit and just pop the cap. Off
you can have soft serve in your car on the,
go BUT i suppose if you're at home at your,
kitchen you can shake a little salt into your mouth
as you're eating the.
Speaker 2 (21:27):
Pouch you, KNOW i am on the morning show now
with my Buddy Bill, handel who's been doing you, know
mornings here ON kfi for thirty, years AND i OFTEN
i know you've caught people who have told you about
it THAT i he'll, say, like you, know someplace has
the best soft, serve AND i go they.
Speaker 1 (21:47):
Don't i'm sorry they. Don't you thank.
Speaker 2 (21:49):
You here's the, thing, though he does a SEGMENT i
think On thursdays Called success From. Scratch i'm going to
see him tonight for. DINNER i want him to have
you on the successful BECAUSE i want you to bring
it in BECAUSE i think it would blow his freaking
mind for one and get him off the. Whole, GOD
i love the McDonald's soft. Serve don't say that in
(22:13):
front of. ME i am the reporter, man.
Speaker 4 (22:16):
EXACTLY i, Mean i'm sure you know. That for some
of your listeners that may. Not this is kind of food.
Nerdyiness but in the ice cream, world if you don't
have a certain amount of butterfat and your ice, cream
say five percent or, less you can't legally.
Speaker 1 (22:30):
Call it ice.
Speaker 4 (22:31):
Cream so if you go to McDonald's or if you
go to these, places if you take a close look
on their, menu it won't say ice. Cream it'll say soft.
Serve so they're legally classified as a frozen dessert because
it's mostly. Chemicals our stuff is actually ice, cream so
we can say it's soft of ice. Cream but you'll
see people will take note now when they go out
for a soft serve cone and they'll, say, wait this
isn't actually ice. Cream what AM i? Eating it's it's not,
(22:52):
Real so our stuff is.
Speaker 2 (22:53):
Real, well my marketing, BACKGROUND i remember when McDonald's called
it was it slushy chemicals mix mixed slushy chemical and
it did not.
Speaker 1 (23:02):
Sell it did not.
Speaker 4 (23:04):
Sell, no it's.
Speaker 2 (23:04):
True it just really turned people. Off, well that is
one of the. Things so there's two things that can
happen when you package. Things is food can taste change
its flavor based on the packaging because of the packaging
the products or the whatever the materials.
Speaker 1 (23:25):
Are and two the.
Speaker 2 (23:26):
Preservatives and the thing THAT i love ABOUT Cvt Soft
serve ice cream and the pouches is that it IS
i could tell you're probably a pain in the ass
to work with when you were producing that stuff because
it tastes like the product that came out of the.
Speaker 1 (23:44):
Truck, yes thank.
Speaker 4 (23:46):
You i've doubt took a lot OF i mean two
years of my life making sure it wasn't. CRYSTAL i
wanted to taste, creamy and like you, Know, joel can't
be we can add this chemical or that. PRESERVATIVE i was, like,
no we got to keep it. Clean my joking line, is,
WELL i want to keep a la mom friendly for
all the la Hell la. Moms so, yeah we have
seven all natural ingredients in the, product and we just you,
know it took a lot of, formulation but we figured
(24:09):
out how to do it to make sure that it
tastes like it's coming out of the soft sware.
Speaker 2 (24:12):
Machine and what is it, like fifteen twenty minutes you
pull it?
Speaker 1 (24:15):
Out is that what it? Is?
Speaker 4 (24:17):
No not EVEN i mean, YEAH i would say that's
kind of a trick. Question we you, know we sell
stuff In minnesota now and then we sell stuff In, Phoenix, arizona.
Too but, HONESTLY i would say take it, out wait
about five. Minutes if you get it's getting like, impatient
you can stick it under your arm or sit on
it for a. Second, Joe oh, NO i, know, okay
(24:39):
as you could start to need the pouch with your,
hands he's ready to. GO i would say anywhere between
five to ten, minutes, okay.
Speaker 2 (24:45):
BECAUSE i Don't i've never timed. It it's usually At. Gelson's,
yeah it's in my mouth on the way to pay exactly.
Exactly i'm, like if you can't push hard, enough you
don't want it, enough why make it?
Speaker 1 (24:58):
Thaw you, KNOW i can get that out of, There,
yeah little, brute of. Course it's it's.
Speaker 4 (25:05):
INTERESTING i love letting people, know like this is True
Soft serve to. GO i, mean you can have an
alphagato or a coke float in your. Car you can
just it's there's no spoon, required, Nothing it's just it's grabbing.
Speaker 1 (25:16):
GO i love. It i've been nothing but.
Speaker 2 (25:19):
Impressed the product is one thing that means that you
have the debt of. Dedication AND i know as An
East coaster you came here uh to act and that
this was a side thing because you're. Smart you're a
dad and a husband and you need to, provide and
you went towards a passion of yours and you have
such a great. STORY i remind people to to go
(25:40):
and to, look you, know to check these things. Out
and you can go TO ctv OR cvt rather Soft
serve dot Com cvtsoftserve dot com also On INSTAGRAM cvt
Soft serve as, well and just Watch joe's story the
names of the truck and how he came up with
(26:01):
all that. Stuff it just plays a. Part but AGAIN
i continue to root for, you my friend From. Afar thank,
you thank you for making every Time i've told people
about your product make me look like a.
Speaker 1 (26:13):
Hero uh the love.
Speaker 4 (26:16):
It thank you so, much thank, you thank. You, yeah
it means a, lot truly to your. LISTENERS i was
a couple of months in the business of the food,
truck not knowing what it could, do and And, neil
you put you help put us on the.
Speaker 2 (26:27):
Map, TRULY i did nothing so. Much it's very easy
to taste. Something go. Young that's that's the best Thing
i've got to. Do BUT i will continue to champion
you BECAUSE i think your your head and your heart
are in a great, place and that you are The
american dream man of just Going, Hey i'm gonna. Pivot
i'm going to do AND i still think it's gonna
lead to. ACTING i THINK i.
Speaker 4 (26:50):
Will i'll tell you real quick on hot much TIME i.
Have but we just got our product into a very big. Movie,
yeah he saw the, pouches he, said, hey the, pouches
and the movie the director said he loved to have
him for this ice cream. Vendor and then they ended
up inviting me To atlanta AND i got to play
myself as an ice cream vendor in the. Movie so
it was. Crazy it was just, surreal how like full
(27:11):
circle it.
Speaker 2 (27:11):
Was you're gonna go TO IMDb and it's gonna, Say
Joe nicky as. Himself you're so, famous you're actually playing
yourself now in.
Speaker 1 (27:22):
MOVIES i love, it weve.
Speaker 4 (27:23):
IT i love it the.
Speaker 1 (27:24):
Best to you and your beautiful.
Speaker 2 (27:25):
Family and keep doing what you're, doing my, friend AND
i will keep preaching the, gospel But i'll talk to.
Handle we'll get you on the show BECAUSE i think
you need to shut down his thoughts that McDonald's soft
serve is.
Speaker 4 (27:37):
GOOD i would love to do. That we'll do a
blind taste.
Speaker 1 (27:40):
Test oh, YEAH i will actually poke his eyes out
so he doesn't. Cheat, okay all, right all, Right, joe
nice talking with, you. Buddy that Is Joe.
Speaker 2 (27:49):
Nicky you can find his stuff all over the, place grocery, stores,
Pharmacies Vaughn, safeway ralph S Kroger gelson's who is on
board very early On god bless, Him Sarah, Tooga Performing Art,
center of, Course Live, nation very cool. Things and you
see his beautiful trucks driving around C. Vt Soft serve
in your local. Freezer Thanks, joe have a good, one.
(28:12):
Buddy we'll talk, again all.
Speaker 4 (28:13):
Right take.
Speaker 1 (28:14):
Care you've been listening.
Speaker 2 (28:16):
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.
Speaker 1 (28:25):
App Happy saturday to. You we are In.
Speaker 2 (28:27):
June it's you. Know when we talk again On The Fork,
Report we're going to be in the middle Of. June i'm.
SORRY i Know i'm pushing us through all this, stuff
But i'm just blown. Away my boy will be off
for summer next, week and like everything's moving so.
Speaker 1 (28:43):
Fast just talk To Joe, nikki what a neat guy.
Speaker 2 (28:47):
LIKE i just love that guy's attitude and other than
being on the show and talking with him on the
phone today and things like, THAT i don't really know,
him but you you can connect and get somebody's.
Speaker 1 (29:01):
Vibe AND i, also you, know trust my.
Speaker 2 (29:03):
Nephew who introduced me to him many years ago now
and his.
Speaker 1 (29:09):
Gut BUT i just love that if you get a.
Speaker 2 (29:11):
Chance cvet soft serve ice cream a.
Speaker 1 (29:15):
Strange thing like on that same.
Speaker 2 (29:17):
Vibe, TODAY i was talking With Anthony, raisin who is
the owner and creator Of Zelman's Minty. Mounthamins SO i
was talking to him today and we often talk about you,
know positioning and focus and everything. Else, Family we talk
about creating. Things you, know he's a hands on, guy
(29:38):
like he likes fixing and making. Things AND i trust
people that like to fix and make. STUFF i don't
like people who just focused on destruction tearing. Things always
look for the, makers people who make and create their good.
People so we talk about life and. Everything, right we're
going on And i'm still learning about what it takes
to Make, zelmens like the stuff that they how many
(30:02):
times they they actually what's the Word i'm looking. For
they scan and test the oil on the, inside the
parsley seed, oil and what they turned down it can't
have a zero pesticides. Nothing they have the highest standards
(30:23):
That AND i was, like, well and he was taking
me through the things and you, know because it, continues,
people you're loving, it AND i think that's great And
i'm happy to be a part of. It he was
telling me he was at a dinner the other day
and you, know he's with his friends and they all
at the end of the meal pull out Their zelmans,
right and the guy at the table next to, HIM
(30:45):
i don't, know it's a dinner or, lunch whatever it.
Was the guy next to him, goes, Hey. ZELMANS i
hear about those ON kfi AND i bought somem AND
i love.
Speaker 1 (30:55):
Them and that makes me feel.
Speaker 2 (30:58):
GOOD i, know you got handling me when people stop,
me AND i usually carry some packs on me to
give out WHEN i meet. Somebody if you're kind enough
to say, HELLO i want to say thank, you and
they always goes out. Means BUT i just thought that
was an interesting story, about you, know good people in.
(31:18):
Business and so WHEN i think about people Like joe
FROM cvt or you, Know anthony and his Wife lauren
stuff And jared his.
Speaker 1 (31:30):
Son it's a family. BUSINESS i just there's people that.
Speaker 2 (31:33):
Connect so WHEN i talk about a product or a
service on the, air Like American Vision Windows Chris, Perez
i'm very tight with, him you.
Speaker 1 (31:42):
Know and when we.
Speaker 2 (31:44):
Go through these things AND i introduce you to the
folks at The bugman And brian and all of, that.
Speaker 1 (31:52):
These are.
Speaker 2 (31:55):
These are people THAT i trust or LIKE i said,
EARLIER i root for you, KNOW i root for. THEM
i want them to do. WELL i know that they
will do well by you, know you and my family
WHEN i recommend. THEM i have a neighbor who did
not go through The American vision windows who not only
(32:18):
had to have them replaced, again BUT i think is
still in a lawsuit with the first. Company no, joke you,
know you, Know and we all want the best deal
we can. Get we all want all those. Things BUT
i will tell You i'm a big fan of do
it once and do it, right.
Speaker 1 (32:41):
Or do it right and do it, once however you
want to put.
Speaker 2 (32:43):
That the reality is so, Anyways and of course the
folks At zelman's found out that you were buying five
packs more than anything, else so they put that on
sale for you a great discount by the way. Through
so let's go To zelmans dot com slash Fork zelmans
(33:05):
dot com slash. Fork you'll get twenty percent off when
you buy that incredibly popular five.
Speaker 1 (33:11):
Pack whether you are.
Speaker 2 (33:13):
You, know you've been using them already or you're, new
take advantage of that BECAUSE i want you to get that,
discount all.
Speaker 1 (33:20):
Right stick around much more to.
Speaker 2 (33:22):
Come Uh and Then i'm going to be hanging out
with a handle on the morning show and some of
you listeners tonight at The White house In. Anaheim that's
going to be. Exciting See bruno And sofano and have
some great. Food all of that be a good time
had by.
Speaker 1 (33:36):
All stick.
Speaker 3 (33:37):
Around you're listening To The Fork report With Nil savedra
on demand FROM KFI am six forty
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. What a freaky day
it is. I woke up feeling it. It just felt
like a weird day, Like you know how people oh,
just checking on you. I heard your Oh my wife
she called me, and I was like, right before I
(00:23):
went on the air, like she knows I'm on the air.
She's just checking in because it's been a weird day
and it took forever to get in. A lot of
weird stuff going out there, a lot of weird vibes,
bad vibes, as Conway would say, bad vibes. I'm in
a great mood, but there it just with the protests
and the immigration raids. There you got that vibe lingering
(00:45):
from yesterday's raids and the protest vibes going on. In
addition to all of that, traffic is insane and I
have no idea why in every direction.
Speaker 1 (00:59):
Every director, Yeah, it took.
Speaker 3 (01:00):
Me met a long to get here.
Speaker 2 (01:01):
And you try to avoid it and like take little
side streets and see how you manipulate it just sets
you back eight more minutes. Yeah, nothing helped anyway, So
it's one of those days. Stick around here for any
closures or problems, or stay the hell away from traffic wise.
Any updates on the Los Angeles immigration protests continuing. Another
(01:23):
day of ice operations across the city. This time it
was out there in Panorama right so on a launder
I think is where it started, and it continues there.
It looks like it has dispersed quite a bit, but
I don't know if there's any more raids today. I
don't know if there's going to be anymore. But what
(01:45):
I did notice is that on Ring and all of
those community things neighbor not on a bunch of them,
but on some of them, they were talking about, Hey,
we heard there's going to be raids, and they're like,
people were telling each other beware of this area, this
area because there's gonna we heard there's gonna be raids.
(02:05):
And I thought that's really interesting that people were like, hey,
they were telling you where they saw. I just saw
an ice vehicle drive down this street. Uh. I mean, like,
there's obviously a lot of frustration on all sides there.
But we'll keep you posted. Back to the food, shall
(02:26):
we go? Egg size? Does it matter? It does matter,
but not always when you think so. A lot of
people don't know this, but there's six different classifications or
breakdowns of sizes when it comes to eggs.
Speaker 1 (02:41):
Uh.
Speaker 2 (02:41):
And the reason why we don't is because we usually
see three main sizes. Pee wee is the smallest size,
and they are to be classified as pee wee.
Speaker 1 (02:56):
Keep in mind that eggs are.
Speaker 2 (03:00):
Organic, and I mean that not in the I'm going
to pay way more for them, but in the sense
that they're coming out of the body of a chicken,
and these hens are going to lay these eggs and
they're not always going to be the exact size, so
they're classified if dealing with the ounces per dozen, So
the minimum for pee wee eggs would be fifteen ounces
(03:20):
per dozen, so you can see that they're pretty small.
A small egg is a minimum of eighteen ounces per dozen.
Medium is a minimum of twenty ounces per dozen, Large
is a minimum of twenty four ounces per dozen, and
then extra large is a minimum of twenty seven ounces
(03:43):
per dozen. Then jumbo is finally a minimum of thirty
ounces per dozen. So you can see that they're going
from about two ounces to two and a quarter ounces
to two and a half ounce.
Speaker 1 (03:57):
It's basically is how you're going there.
Speaker 2 (04:00):
So you may see medium on occasion, but most of
the time you see large and extra large.
Speaker 1 (04:04):
On occasion you'll see jumbo.
Speaker 2 (04:06):
So what about and if you go to cook or
bake something and you're looking at a recipe, you're going
to see that the recipe usually calls for large eggs.
If it doesn't state the size of the egg, it
means large egg. That's what they're calling for. However, you
can substitute a large egg for an extra large egg,
(04:27):
or a large extra large egg for a large egg.
Here's the issue with what you're dealing with. That extra
a quarter to a half ounce won't be a problem
if whatever you're baking has four or less eggs in it.
Once you go above that, the ratios really start to
(04:49):
change the structure and the consistency of the batter or
whatever you're making. So you may think more egg that's good,
that it means more fat and the whites. More protein
is going to build that albumin the whites of the
egg is going to build more structure in whatever you're baking.
That's not true. It's going to add too much moisture
(05:12):
when it comes to dealing with recipes, especially dealing with baking.
You think, you know, oh, what's a good, big deal,
I'm going to double the recipe. Well, you can double
a recipe a recipe okay for the most part, but
once you get into tripling a recipe or quadrupling a recipe,
(05:32):
you can cause problems in the flavor, texture, and structure
of what you're baking. And a lot of people don't
think about that. It doesn't size up and down the
way you think it might. As a matter of fact,
I know some very talented cookbook writers and editors that
their main job is taking what chefs make in kitchens.
(05:54):
Like let's say a famous chef who has been in
restaurants their whole life. They recipe that they make is
not what you make at home, because they're making it
massive for a restaurant, and in that circumstance, they need
to make it differently. So they have special writers and
(06:17):
editors that go in and translate recipes from large into
home style to make them taste like they do in
a restaurant. And it's really much more science. And then
you might think, because those little changes actually become huge
changes when you scale up or when you scale down,
(06:40):
and eggs are one of those things. So the basic
rule is in a recipe, it's either going to call
for a large egg or it's if it doesn't say
the size of the egg, it's going to mean large eggs. Now,
the only gosh, what's your face? I just blanked on
her name, the Barefoot Contessa. She in her recipes for
(07:08):
some reason, always calls for extra large eggs, and that's
kind of her thing. And like I said, if it's
got four or less eggs in, it nots yourself out.
But if you start doing that in duplicating or growing
the size of a recipe, then you're going to have
(07:28):
issues at some point with the moisture content or the
fat content, and it's going to actually change the reaction.
So it's one of those things that I mean, Heck,
if you're making over easy, which is my jam, I
get it, you're gonna want one of them jumbos. Get
as many of those as you can. I'm all in.
(07:50):
But if you're going to be baking with it, or
making a pasta fresh pasta with it, or doing things
of that nature, then yeah, you're going to have to
be more specific on the size and the breakdown as.
Speaker 1 (08:04):
Far as nutrition.
Speaker 2 (08:06):
Nutrition does not change in the eggs as far as
the basic structure of the nutrition. And that also goes
for the different colored shells. I know people think that
the darker, you know, dark shells are going to be
more nutritious.
Speaker 1 (08:22):
They're not. An egg is an egg is an egg.
Speaker 2 (08:24):
The shell color actually deals with the color of the chicken.
Speaker 1 (08:29):
Color of the feathers.
Speaker 2 (08:30):
Usually usually is the tell tail sign of what the
eggs are going to be. Now, the eggs can be brown,
they can be pinkish, they can be blue, and it
has to do with the type of hen, the breed
and the color of their feathers and or skin.
Speaker 1 (08:54):
Some of them will actually have darker skin strangely enough,
but that is what that is.
Speaker 2 (08:58):
So the only difference there is that a lot of
people that buy like hens locally that are raising eggs,
that may sell them at a farmer's market. They may
do the other eggs because they're prettier. You know, it
catches your eyes. Now, fresh eggs are going to be better.
The white eggs that we see have gone through a
(09:19):
cleaning process. They actually have. This is why in the
United States we don't keep them out. We put them
in the refrigerator. When you go to Europe, they're out
on the counter because they keep the cuticle, the outside
cuticle intact by not you know, cleaning them so heavily
and all of that. So those are the difference that
(09:39):
we deal with between eggs here. We like them bright white,
so we think we and we grow up with those,
so we think that the the brown or the blue
or the pink are so exotic, but nutritionally they're the same.
The only thing that would make a difference is if
they're fresher, if they came right out of the choot
and into your local farmer's mark, then yes, you're going
(10:01):
to tell that that gorgeous yellow, deep yellow, that is
just amazing when it comes to those eggs. All right,
stick around, more to come.
Speaker 3 (10:12):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:18):
How do you do? Thanks for hanging out today. Busy
day is it looks like the protests are dying down
a bit, and you know, I hate seeing I hate
seeing the butting heads of those things. There's a right
way and a wrong way to do things on both sides.
Saw some wing nut in a helmet throwing rocks at
(10:40):
the law enforcement vehicles as they're driving by, which is
not only dangerous but stupid as hell. And I think
it's things like that that makes people not want to
support certain views or even listen. So I think those
people should be plucked up and put in a very
dark hole some where. I can't stand that, And I
(11:02):
don't know if they even care about what's going on,
if they're just looking to cause destruction or problems. But
all you are going to do is make more force
show up next time.
Speaker 1 (11:17):
And it's not going to help anybody.
Speaker 2 (11:19):
But seeing people throwing rocks at ice vehicles and law
enforcement vehicles is listen you you just give them an excuse,
Give them an excuse because that's all they need for
the paperwork.
Speaker 1 (11:34):
So anyways, this is a weird one. I had not
seen this.
Speaker 2 (11:38):
This one came by way of producer Kayli had not
seen this. But it's not something you normally see, and
that is to see a recall on soda. You know,
you don't think of soda as something. You know, all
(11:59):
kinds of range things, So you've got to check your
fridge for this. You see, you know, food stuff that
you think would go bad or have issues in it,
but you just don't think of Doctor Pepper in this case.
So doctor Pepper zero sugar drinkers in for a big surprise.
This comes off of delish dot com, which is a
great website. By the way, it's a mislabeling blunder So
(12:26):
Pepsi Beverages. They're the company that own Doctor Pepper, recalling
over nineteen thousand cases of Doctor Pepper zero sugar.
Speaker 1 (12:38):
This here's the problem. They have sugar in them, I know, right.
Speaker 2 (12:54):
So it's what they call a Class two recall, low
risk of serious health.
Speaker 1 (12:58):
It's not about that.
Speaker 2 (12:59):
And to put these recalls in their context because like,
for instance, I don't have at least not scary foodologies.
Speaker 1 (13:07):
I don't. I know, I do have some.
Speaker 2 (13:10):
Sensitivities to certain things, and I can tell the back
of my throat gets itchy, or that the in a
soft palette, things like that, but I don't have anything
that's going to put me in anaphylactic shock or something
like that. So a class to very low risk as
far as recalls go, as far as serious health consequences.
But you know you got issues if let's say you're
(13:33):
diabetic or something and you go to have zero sugar,
doctor Pepper, and inside it's got full sugar, Doctor Pepper,
there's going to be a problems. So right now there
are not smack dab here, but they are in Florida,
South Carolina, and Georgia. If you've had any reason to
(13:54):
have packs from there or anything, it's good to understand.
The affected products were packaged in twelve fluid ounce some
ounces aluminum cans, both twelve pack twenty four pack cartons,
and I have a best by date of February sixteen,
twenty twenty six. The last digits of the product code
(14:19):
is RS five to one six'.
Speaker 1 (14:22):
Five if there is a concern for, you but.
Speaker 2 (14:25):
These things come along so oftentimes you see like unlisted
unlisted allergy concerns or something like. THAT i know that's
not going to be a problem for. Me What i'm
looking out for is foreign objects like plastic or metal
or things like, that or you, know bacteria or something like. That,
(14:48):
that's you, know the stuff that's going to affect people
or possibly affect in a way that could be harmful
or concerning to een. Anybody and that of course is
something that you need to think. About what's this bump,
bump bump. Bump oh wait a, second, Hey, robin do
(15:10):
we Have bill Handle zelman spots playing instead of?
Speaker 1 (15:13):
Mine we? Do what the? HELL i don't want that
big dummy on my. Show why are they playing recorded
spots Of? HANDLE i have no? Idea how dare? They
(15:36):
how dare they?
Speaker 2 (15:41):
HERE i am telling people that they are very excited
about their most popular sales, package which is the five,
containers and right, now whether you're new or an existing,
customer you can get them for twenty percent off Through july.
Fourth and you got handle on here going spitting and
(16:06):
probably not even reading the, copy not knowing where he,
is full Of costco, fritatas which causes the best breath
problem with.
Speaker 1 (16:17):
Him by the, way.
Speaker 2 (16:19):
HUH i just somebody texted me welcome all the HANDLE
i don't. Know can't be. Right we'll have to change that.
Anyway stick around more to.
Speaker 3 (16:28):
Come you're listening to The Fork report With Nil sevedra
on demand FROM KFI am six.
Speaker 2 (16:34):
Forty one of the things THAT i could tell you
would make you happy would be ice, cream especially soft.
Serve And i'll tell you the weirdest thing you'll hear
is not that there's. Protests not that traffic's, horrible but
you can get soft serve in a. Pouch you Heard,
Ray i'm talking ABOUT cvt, baby the soft. Serve and
HERE i reached out To joe today BECAUSE i wanted.
(16:54):
TO i wanted him to tell you about some really
cool things going on WITH. Cvt it. IS i don't
say this. Often it is my favorite soft. SERVE i
don't SAY i never say this is the, best because
that's not.
Speaker 1 (17:07):
Fair who AM i to? Say But, JOE nicki is with.
Us how you, Doing, Joe i'm, Great, neil thanks for having.
Me i'm it's.
Speaker 2 (17:16):
WEIRD i don't really know you, well you've been on
the show multiple. Times But i'm a big believer in
rooting for, people whether you know them or. Not you
just even if you see someone running on the side
of the, street maybe they're heavy and you know that
they're just they're, TRYING i will in my, Head i'll
root for. Them or maybe someone you SEE i don't
(17:37):
know in a movie and you say that person seems
like a good, Person i'm going to root for them
or you JUST i try root for people in, life
and you're one of those people that came on to
my radar through my nephew who's more like a little
brother to, Me, chris when you were doing acting and he, Said,
hey he's got this soft service cream that they get
(17:57):
out and he's doing and it's really really, good And
i'd love for you to meet. Him so many years
ago now we met that way AND i just follow
you on your social media AND i saw that you
had some new news AND i wanted you to share
it with the listeners who also have been following you
for a long.
Speaker 1 (18:15):
Time, oh thank, You.
Speaker 4 (18:17):
Neil, Yeah, SO i, mean for those that haven't HEARD,
cbt we started about eleven years ago and the saucer
of ice cream truck, business and then two years ago
we started making sauce or. Pouches the pouches themselves are
kind of an offshoot of the. Trucks they looked up
ice cream, trucks and the pouch.
Speaker 1 (18:34):
Business has just.
Speaker 4 (18:35):
Exploded we're now in close to three thousand doors across the.
Country and we quickly learned after about a year into
the pouches that people didn't really understand the artwork on the.
Pouch they didn't get it because they didn't know the.
Trucks so everyone In la who loved the trucks understood,
it but outside Of la it was a little bit of.
Confusion so as of this, month we just updated the.
(18:55):
Packaging we, ALSO i forgot to, mention we operate out
of these nineteen sixty One Mister sauce the trucks Of whitewall,
tires so the classic. LOOK i kind of went back
and looked at all the nineteen fifties and nineteen sixties
packaging from ice cream with old pin stripes and poto old,
photography and because we want to keep that, feel so
we have a new. Artwork it's chocolate and vanilla pouches on.
(19:16):
Shelf and then the bigger news is that if you
didn't KNOW cbt stands For, Chocolate vanilla And, twist you
just launched our twist. Pouch so we've only been selling
chocolate and. Vanilla thank.
Speaker 2 (19:30):
You that is so awesome BECAUSE i remember, thinking, uh
you know, what because that's the Name Chocolate Vanilla TWIST
cvt as to when that was going to come. Out
it is so cool to see now the PACKAGING i
don't believe is in the stores, yet BUT i saw
it on your social media AND i love.
Speaker 1 (19:50):
It as a former designer and package designer and. STUFF
i love, IT i get.
Speaker 2 (19:54):
IT i, never strangely, enough would have thought, that because
of COURSE i knew you through the trucks. First they've
been parting right here at the station, before as you
brought up goodies to.
Speaker 4 (20:05):
Us so, yeah So i'm, sorry.
Speaker 2 (20:07):
No, NO i just wanted to let people know You're
you're In, Safeway, Vaun's, Ralph's, KROGER Cbs, Pharmacy, GELSON'S Uh,
market thirty two, STORES Uh Saratoga Performing Art, center and
didn't you sign With.
Speaker 1 (20:24):
Live?
Speaker 4 (20:24):
Nation Live nation as well were the official ice cream
Of Live nation amphitheaters from forty three amphitheaters across the.
Country so You're Southern california listeners who are bounding chew
a vista and have it. There also In, hollywood we
just got The, palladium so we're they felt there as.
Well so, yeah it's been it's been an incredible two. Years,
honestly it just we started At. Gelson's we Love gelson's
(20:44):
twenty seven, stores and then it just completely blew. Up
it took, off and it's been an incredible. Ride but,
yeah people have been asking, like, Hey, joe you know
your namesake IS.
Speaker 1 (20:53):
Cvt where's the.
Speaker 4 (20:54):
Twist i'm buying two pouches and eating them at the same.
Time so we had to figure out how to make
a twist formally to make it all. Work and that's
what we would have been doing for about about year
year and a half right.
Speaker 2 (21:02):
Now so how do we put the salt? On, like
because that was the first tips you gave. Me, yeah you.
Speaker 4 (21:08):
Add a little sea salt to. It so, YEAH i
guess you'll have to shake people who don't. Know you
don't even need to dispense this. Product it's just grab
and go soft serve out of a pouch that you
see baby food or apple, sauce and you let it
sauce a little bit and just pop the cap. Off
you can have soft serve in your car on the,
go BUT i suppose if you're at home at your,
kitchen you can shake a little salt into your mouth
as you're eating the.
Speaker 2 (21:27):
Pouch you, KNOW i am on the morning show now
with my Buddy Bill, handel who's been doing you, know
mornings here ON kfi for thirty, years AND i OFTEN
i know you've caught people who have told you about
it THAT i he'll, say, like you, know someplace has
the best soft, serve AND i go they.
Speaker 1 (21:47):
Don't i'm sorry they. Don't you thank.
Speaker 2 (21:49):
You here's the, thing, though he does a SEGMENT i
think On thursdays Called success From. Scratch i'm going to
see him tonight for. DINNER i want him to have
you on the successful BECAUSE i want you to bring
it in BECAUSE i think it would blow his freaking
mind for one and get him off the. Whole, GOD
i love the McDonald's soft. Serve don't say that in
(22:13):
front of. ME i am the reporter, man.
Speaker 4 (22:16):
EXACTLY i, Mean i'm sure you know. That for some
of your listeners that may. Not this is kind of food.
Nerdyiness but in the ice cream, world if you don't
have a certain amount of butterfat and your ice, cream
say five percent or, less you can't legally.
Speaker 1 (22:30):
Call it ice.
Speaker 4 (22:31):
Cream so if you go to McDonald's or if you
go to these, places if you take a close look
on their, menu it won't say ice. Cream it'll say soft.
Serve so they're legally classified as a frozen dessert because
it's mostly. Chemicals our stuff is actually ice, cream so
we can say it's soft of ice. Cream but you'll
see people will take note now when they go out
for a soft serve cone and they'll, say, wait this
isn't actually ice. Cream what AM i? Eating it's it's not,
(22:52):
Real so our stuff is.
Speaker 2 (22:53):
Real, well my marketing, BACKGROUND i remember when McDonald's called
it was it slushy chemicals mix mixed slushy chemical and
it did not.
Speaker 1 (23:02):
Sell it did not.
Speaker 4 (23:04):
Sell, no it's.
Speaker 2 (23:04):
True it just really turned people. Off, well that is
one of the. Things so there's two things that can
happen when you package. Things is food can taste change
its flavor based on the packaging because of the packaging
the products or the whatever the materials.
Speaker 1 (23:25):
Are and two the.
Speaker 2 (23:26):
Preservatives and the thing THAT i love ABOUT Cvt Soft
serve ice cream and the pouches is that it IS
i could tell you're probably a pain in the ass
to work with when you were producing that stuff because
it tastes like the product that came out of the.
Speaker 1 (23:44):
Truck, yes thank.
Speaker 4 (23:46):
You i've doubt took a lot OF i mean two
years of my life making sure it wasn't. CRYSTAL i
wanted to taste, creamy and like you, Know, joel can't
be we can add this chemical or that. PRESERVATIVE i was, like,
no we got to keep it. Clean my joking line, is,
WELL i want to keep a la mom friendly for
all the la Hell la. Moms so, yeah we have
seven all natural ingredients in the, product and we just you,
know it took a lot of, formulation but we figured
(24:09):
out how to do it to make sure that it
tastes like it's coming out of the soft sware.
Speaker 2 (24:12):
Machine and what is it, like fifteen twenty minutes you
pull it?
Speaker 1 (24:15):
Out is that what it? Is?
Speaker 4 (24:17):
No not EVEN i mean, YEAH i would say that's
kind of a trick. Question we you, know we sell
stuff In minnesota now and then we sell stuff In, Phoenix, arizona.
Too but, HONESTLY i would say take it, out wait
about five. Minutes if you get it's getting like, impatient
you can stick it under your arm or sit on
it for a. Second, Joe oh, NO i, know, okay
(24:39):
as you could start to need the pouch with your,
hands he's ready to. GO i would say anywhere between
five to ten, minutes, okay.
Speaker 2 (24:45):
BECAUSE i Don't i've never timed. It it's usually At. Gelson's,
yeah it's in my mouth on the way to pay exactly.
Exactly i'm, like if you can't push hard, enough you
don't want it, enough why make it?
Speaker 1 (24:58):
Thaw you, KNOW i can get that out of, There,
yeah little, brute of. Course it's it's.
Speaker 4 (25:05):
INTERESTING i love letting people, know like this is True
Soft serve to. GO i, mean you can have an
alphagato or a coke float in your. Car you can
just it's there's no spoon, required, Nothing it's just it's grabbing.
Speaker 1 (25:16):
GO i love. It i've been nothing but.
Speaker 2 (25:19):
Impressed the product is one thing that means that you
have the debt of. Dedication AND i know as An
East coaster you came here uh to act and that
this was a side thing because you're. Smart you're a
dad and a husband and you need to, provide and
you went towards a passion of yours and you have
such a great. STORY i remind people to to go
(25:40):
and to, look you, know to check these things. Out
and you can go TO ctv OR cvt rather Soft
serve dot Com cvtsoftserve dot com also On INSTAGRAM cvt
Soft serve as, well and just Watch joe's story the
names of the truck and how he came up with
(26:01):
all that. Stuff it just plays a. Part but AGAIN
i continue to root for, you my friend From. Afar thank,
you thank you for making every Time i've told people
about your product make me look like a.
Speaker 1 (26:13):
Hero uh the love.
Speaker 4 (26:16):
It thank you so, much thank, you thank. You, yeah
it means a, lot truly to your. LISTENERS i was
a couple of months in the business of the food,
truck not knowing what it could, do and And, neil
you put you help put us on the.
Speaker 2 (26:27):
Map, TRULY i did nothing so. Much it's very easy
to taste. Something go. Young that's that's the best Thing
i've got to. Do BUT i will continue to champion
you BECAUSE i think your your head and your heart
are in a great, place and that you are The
american dream man of just Going, Hey i'm gonna. Pivot
i'm going to do AND i still think it's gonna
lead to. ACTING i THINK i.
Speaker 4 (26:50):
Will i'll tell you real quick on hot much TIME i.
Have but we just got our product into a very big. Movie,
yeah he saw the, pouches he, said, hey the, pouches
and the movie the director said he loved to have
him for this ice cream. Vendor and then they ended
up inviting me To atlanta AND i got to play
myself as an ice cream vendor in the. Movie so
it was. Crazy it was just, surreal how like full
(27:11):
circle it.
Speaker 2 (27:11):
Was you're gonna go TO IMDb and it's gonna, Say
Joe nicky as. Himself you're so, famous you're actually playing
yourself now in.
Speaker 1 (27:22):
MOVIES i love, it weve.
Speaker 4 (27:23):
IT i love it the.
Speaker 1 (27:24):
Best to you and your beautiful.
Speaker 2 (27:25):
Family and keep doing what you're, doing my, friend AND
i will keep preaching the, gospel But i'll talk to.
Handle we'll get you on the show BECAUSE i think
you need to shut down his thoughts that McDonald's soft
serve is.
Speaker 4 (27:37):
GOOD i would love to do. That we'll do a
blind taste.
Speaker 1 (27:40):
Test oh, YEAH i will actually poke his eyes out
so he doesn't. Cheat, okay all, right all, Right, joe
nice talking with, you. Buddy that Is Joe.
Speaker 2 (27:49):
Nicky you can find his stuff all over the, place grocery, stores,
Pharmacies Vaughn, safeway ralph S Kroger gelson's who is on
board very early On god bless, Him Sarah, Tooga Performing Art,
center of, Course Live, nation very cool. Things and you
see his beautiful trucks driving around C. Vt Soft serve
in your local. Freezer Thanks, joe have a good, one.
(28:12):
Buddy we'll talk, again all.
Speaker 4 (28:13):
Right take.
Speaker 1 (28:14):
Care you've been listening.
Speaker 2 (28:16):
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.
Speaker 1 (28:25):
App Happy saturday to. You we are In.
Speaker 2 (28:27):
June it's you. Know when we talk again On The Fork,
Report we're going to be in the middle Of. June i'm.
SORRY i Know i'm pushing us through all this, stuff
But i'm just blown. Away my boy will be off
for summer next, week and like everything's moving so.
Speaker 1 (28:43):
Fast just talk To Joe, nikki what a neat guy.
Speaker 2 (28:47):
LIKE i just love that guy's attitude and other than
being on the show and talking with him on the
phone today and things like, THAT i don't really know,
him but you you can connect and get somebody's.
Speaker 1 (29:01):
Vibe AND i, also you, know trust my.
Speaker 2 (29:03):
Nephew who introduced me to him many years ago now
and his.
Speaker 1 (29:09):
Gut BUT i just love that if you get a.
Speaker 2 (29:11):
Chance cvet soft serve ice cream a.
Speaker 1 (29:15):
Strange thing like on that same.
Speaker 2 (29:17):
Vibe, TODAY i was talking With Anthony, raisin who is
the owner and creator Of Zelman's Minty. Mounthamins SO i
was talking to him today and we often talk about you,
know positioning and focus and everything. Else, Family we talk
about creating. Things you, know he's a hands on, guy
(29:38):
like he likes fixing and making. Things AND i trust
people that like to fix and make. STUFF i don't
like people who just focused on destruction tearing. Things always
look for the, makers people who make and create their good.
People so we talk about life and. Everything, right we're
going on And i'm still learning about what it takes
to Make, zelmens like the stuff that they how many
(30:02):
times they they actually what's the Word i'm looking. For
they scan and test the oil on the, inside the
parsley seed, oil and what they turned down it can't
have a zero pesticides. Nothing they have the highest standards
(30:23):
That AND i was, like, well and he was taking
me through the things and you, know because it, continues,
people you're loving, it AND i think that's great And
i'm happy to be a part of. It he was
telling me he was at a dinner the other day
and you, know he's with his friends and they all
at the end of the meal pull out Their zelmans,
right and the guy at the table next to, HIM
(30:45):
i don't, know it's a dinner or, lunch whatever it.
Was the guy next to him, goes, Hey. ZELMANS i
hear about those ON kfi AND i bought somem AND
i love.
Speaker 1 (30:55):
Them and that makes me feel.
Speaker 2 (30:58):
GOOD i, know you got handling me when people stop,
me AND i usually carry some packs on me to
give out WHEN i meet. Somebody if you're kind enough
to say, HELLO i want to say thank, you and
they always goes out. Means BUT i just thought that
was an interesting story, about you, know good people in.
(31:18):
Business and so WHEN i think about people Like joe
FROM cvt or you, Know anthony and his Wife lauren
stuff And jared his.
Speaker 1 (31:30):
Son it's a family. BUSINESS i just there's people that.
Speaker 2 (31:33):
Connect so WHEN i talk about a product or a
service on the, air Like American Vision Windows Chris, Perez
i'm very tight with, him you.
Speaker 1 (31:42):
Know and when we.
Speaker 2 (31:44):
Go through these things AND i introduce you to the
folks at The bugman And brian and all of, that.
Speaker 1 (31:52):
These are.
Speaker 2 (31:55):
These are people THAT i trust or LIKE i said,
EARLIER i root for you, KNOW i root for. THEM
i want them to do. WELL i know that they
will do well by you, know you and my family
WHEN i recommend. THEM i have a neighbor who did
not go through The American vision windows who not only
(32:18):
had to have them replaced, again BUT i think is
still in a lawsuit with the first. Company no, joke you,
know you, Know and we all want the best deal
we can. Get we all want all those. Things BUT
i will tell You i'm a big fan of do
it once and do it, right.
Speaker 1 (32:41):
Or do it right and do it, once however you
want to put.
Speaker 2 (32:43):
That the reality is so, Anyways and of course the
folks At zelman's found out that you were buying five
packs more than anything, else so they put that on
sale for you a great discount by the way. Through
so let's go To zelmans dot com slash Fork zelmans
(33:05):
dot com slash. Fork you'll get twenty percent off when
you buy that incredibly popular five.
Speaker 1 (33:11):
Pack whether you are.
Speaker 2 (33:13):
You, know you've been using them already or you're, new
take advantage of that BECAUSE i want you to get that,
discount all.
Speaker 1 (33:20):
Right stick around much more to.
Speaker 2 (33:22):
Come Uh and Then i'm going to be hanging out
with a handle on the morning show and some of
you listeners tonight at The White house In. Anaheim that's
going to be. Exciting See bruno And sofano and have
some great. Food all of that be a good time
had by.
Speaker 1 (33:36):
All stick.
Speaker 3 (33:37):
Around you're listening To The Fork report With Nil savedra
on demand FROM KFI am six forty
The Fork Report w Neil Saavedra News
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