April 12, 2025 • 25 mins
Guest - Chef Adriano Costa - His website is https://www.bunsnrosesla.com/ and instagram https://www.instagram.com/bunsnrosesla/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niels Vandre. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app
Boo host Boom Neil Svader here for the Fork Report
on this beautiful Saturday. As the sun continues to shine
throughout the week, it is getting warm. We'll talk about
ice cream today for sure, and we'll talk about gelato.
(00:21):
We've got tons of food coming in. You know, I've
been wanting to do this for a while and just
have people hang out and become tasters, because people ask
me all the time, Hey, you ever need any guests tasters,
And I'm like, yeah, that could be fun, come in
do some tasting. So I invited my buddy Brian Olsen
from The bug Man is here. How you doing? Brother?
(00:42):
Popped up mic on. Oh there you go, how you
doing good?
Speaker 2 (00:46):
It's nice to see you.
Speaker 1 (00:48):
You know what's funny is I've been to The Bugman
there in Anaheim area and you got a great crew
and you got it at everybody scenes and this is
kind of one of my things. Everyone seems to be
thrilled to be there, and hey, it's a job, and
jobs some days we're not into it and they call
them mondays, I think, but the reality is everybody's fired
(01:12):
up about what they do. And I really I was
impressed on the process in the amount because I threw
questions at you. Yeah, big time. My partnerships are important
to me. So you're gonna hang out the whole show
with us today and you've got burgers coming in, You've
got fried chicken coming in, you've got gelato coming in.
Speaker 2 (01:32):
Awesome.
Speaker 1 (01:33):
It's like he's rubbing his hands again, rum in, I'm in.
So if you hear someone else today, that is Brian Olsen.
He is the CEO and president of the bug Man
And you know, I'm a sucker for family owned businesses
and it's been around for sixty six years and in
the Southland, serving all of us here and I love that.
(01:55):
So I invited him to come and hang out and
he's like, I'm in. So we'll be talking a little
bit throughout the program as well. But let's get started
on technique of the week. I know that we've got
you know, we're in passovers going on starts today and
then you know Easter is going to hit because they're
(02:16):
always very close. And when I think about Easter or
I think about family, time together or any of these
things I think about. Cast roles. Cast Roles are one
of those things that are beautifully combined. They're magical together.
They're a one dish, you know, concoction. And to be
able to do that, there's something very satisfying about being
(02:40):
able to put something together in one dish. And it's
this communal experience. Everybody takes a scoop or whatever it is,
on to the plate. And I came across one that
I had never ever seen before, and I came across
a couple of weeks ago, and I'm like, I got
to talk about this on the show. It just is
(03:01):
it sounds wonderful to me. Now, I will put a disclaimer.
I have not tried this yet, but it is on
my list because I'm going through stuff that I like
to experiment with. So just hear this out, just mine,
taste this for a second. Everybody ready, Peanut butter and jelly,
French toast casserole, Come on, come on, right up, peep Robin,
(03:28):
is there something you want to Why are you shaking
your head?
Speaker 2 (03:31):
No? Thank you?
Speaker 1 (03:32):
No, think you don't like peeb and j You don't
like peanut butter and jelly, I do. I do, but
I don't like castrole. Do you like French toast?
Speaker 2 (03:44):
Yeah?
Speaker 1 (03:44):
Okay, so where am I losing you? Here? The container?
The nine by thirteen is the problem.
Speaker 2 (03:49):
Yeah, of course, ah is that?
Speaker 3 (03:51):
Can you make it for me, Neil and then I'll
I'll eat it, like we don't have to make any
for Robin.
Speaker 2 (03:56):
I think you should cook some for me.
Speaker 1 (03:57):
St I can't. Yeah, yeah, you don't have to tell
me you'll eat something. And working on the program for
you for some time, with you for some time, and
I've seen that I get served second, sometimes third or fourth,
so we all know. So just the thought, just mind
tasting that and you know what comes to mind. And
(04:20):
my sister in law said this to her because she
likes to cook and bake and stuff like that, and
I'm like, oh m G. And she goes, you know what,
that might even be better than a Monte Cristo. Now
I don't know about that because I'm a big fan,
but I can see where the monte Cristo you have ham,
you have cheese, you have the brioche and the deep
(04:44):
frying of it, and often that you're gonna dip it
in a jam. So there's gonna be some similars here,
similarities here, and I thought, maybe I'll add some ham
to this, some cheese. I'm not looking at you anymore,
rub and you're not helpful, So just it intrigued me.
So you get your nine x thirteen dish. You're baking dish,
(05:05):
and of course that's going to be an important part
of it. And basically what you're doing is you're making
pbe and j's and you're cutting them into quarters, into triangles,
and then you're stacking them in the casserole dish after
you butter the edges, and then you soak it overnight
(05:26):
in your custard. Now, your custard is your egg base
that you are using when you make your traditional French
toast or the pan purdue if you want to get
all fancy with your friends. And so that's the basis
of it. Now I don't really use a recipe for
my custard anymore. You just you know the ratios whether
(05:49):
you're using cream or whole milk or whatever you're doing,
you kind of get your ratios. But I'll break down
some of this for you in a moment. But to me,
the thought of that soaking that up baking it off
and having that it's you know, essentially at that point,
it's a bread pudding. But PB and J bread pudding.
(06:10):
Come on, let me hear from you on the talkback.
I want to know who's into that, because my wife,
my wife, my wife, he said, she said, she yeah,
that's right. Uh she said that she that didn't sound
that great to her, And I'm like, what she goes.
I think PB and J's are overrated. So I'll be honest,
(06:33):
I'm looking for a divorce attorney if there's one out there.
Speaker 2 (06:36):
I mean, I think you should call the authorities.
Speaker 1 (06:38):
Yeah. Right, she should be arrested by that, I think.
So she doesn't need red meat, that's fine. She doesn't
need dairy, that's fine. PB and J.
Speaker 2 (06:45):
I put PBNJ on my burger. Put PB and jil everything.
Speaker 1 (06:48):
Have you ever had? I have? Oh, it was a
part have their Uh they got peanut butter and jelly.
Speaker 2 (06:56):
And I think it was public school.
Speaker 1 (06:58):
I had it at people public school. Yeah it was.
Speaker 2 (07:00):
A good one.
Speaker 1 (07:00):
Yeah. Okay, So we'll come back and I'll break down
some of the specs on this peanut butter and jelly
French toast casserole. But for some reason. I'm kind of
obsessed with it, so I thought i'd bring my obsession
to you right here on the show so we could
both obsess with it.
Speaker 4 (07:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:24):
Thanks for hanging out on this gorgeous Saturday afternoon. A
tiny bit of haziness here in Burbank, but I will
take it because the weather has been outstanding. It is
finally pool weather. Spring has been a little rainy, but
now we are in the good times, eyeballs deep in
(07:44):
good weather. As we will slide into summer. I'm telling
you it's going to come sooner than you think. I
know everybody's going, Neil. We haven't even had Easter, but
it's a coming. Brian Olsen, the CEO and president of
the Bugman, is here. I invite him to hang out
on the show because I thought, you know what, He's
been such a great partner and I love what they do.
(08:07):
Even before I ever told you about them, I've been
using them to protect my home against critters, including termites,
and I said, come on in and be a guest taster.
So he's excited.
Speaker 2 (08:18):
I am, Yes, I'm still thinking about that peanut butter
and jelly castrole you talk.
Speaker 1 (08:22):
Okay, so what Brian's talking about. When we were last together,
I was talking about the peep and j French toast
castrole that I'm sort of obsessed with. I have not
made it as of yet because I have my wife
who doesn't eat like you shouldn't do dairy and stuff
like that, and then I have my boy and me,
(08:44):
and cast roles are for families. Cast Roles are for
you know, that's for you know, big families. So throwing
up a cast role for two doesn't always work, although
I've done it. I've made lasagna for two. Come on,
you can do it. But I'm obsessed with this, so
I wanted to bring it to your eye, volleyballs and
your tasting. In this case, you're gonna use Brioche bread.
(09:08):
Brioche is a high eggy of bread, very decadent and lovely.
It used to be kind of difficult to find, but
now you can find it in most grocers. You can
find sliced brioche bread. It's wonderful. You need about seven
tablespoons of peanut butter, seven tablespoons of jam. Don't tell
me how much jam and peanut butter I need. I
(09:30):
will decide for the custard you're using about a cup
of milk or cream, depending on what you want to use.
Three large eggs, two tablespoons of honey. I like that. Addition,
two tablespoons vanilla extract. That's I use that as well
in my custard, and quarter teaspoons. Salt. Do not forget salt.
(09:54):
Salt enhances flavor. It's a flavor enhancer. It should not
make things salty necessarily. Often if it's salty, you've gone
too far. But what it will do is it will
take the things that are sweet, the things that are
nutting in this case of peanut butter, and it's going
to enhance those things and really make it pop. Now,
(10:16):
sometimes I don't know that I would do it in
this one. Sometimes I will use a little orange zest
or something in my custard to really make it pop.
But that's your bake baitsic custard for this. One tablespoon
of confection or sugar if you want to put that
over it, a little powdered sugar. You can also use
maple syrup on top of it. When you're eating it.
(10:40):
But you're basically spraying your pan. Whether it's an eight
by twelve or nine x thirteen, it is probably what
i'd use. Get a baking dish, nonstick cooking spray. Set
that aside. Yeah, you set out the bread slice. You
make your pev and jays. You cut them into quarters
so they're triangles. You set them in they butting them
(11:01):
up right next to each other. Then you soak them
with that custard. After you whisk the milk and the
eggs and the honey and the vanilla salt and all
that together, you drizzle it over all the sandwiches. You
want it to be well coated. It's gonna pool at
the bottom of the beginning. That's okay because it's gonna
absorb that later in your preheat that you want that
(11:22):
overnight at least eight hours or overnight. Pre heat the
oven to three fifty and you bake that casse role
in the preheated oven, covered for thirty minutes. You remove
the foil. This is to get the browning. Now, bake
until the sandwiches start to crisp and turn golden brown.
This is killing me. Twenty to thirty minutes more. Sprinkle
(11:42):
with the confection or sugar and you put that together.
Some people use chocolate chip, briocha bread if you can
find it. I apparently Aldi has that. I've never had it,
and things like that and bring an extra layer of
flavor there. If you try it, let me know. I
want to hear from you, because a man, maybe I'll
maybe I'll do a small batch of it tomorrow and
(12:04):
see if I can try that out. But I just thought, wow,
just just awesome sounding. So all right, stick around. Much
more to get into. So go know where. We've got
some guests coming up throughout the day. I think we're
gonna do maybe some burgers. I think we're gonna do
some chicken. We're gonna do some gelato, and we'll be
(12:27):
talking ice cream when we come back. So go know where.
Speaker 4 (12:31):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (12:37):
How do you do? Thanks for hanging out. Today's a
gorgeous Saturday. If you got anything you want to run
my way, you can go to the talk back on
the iHeartRadio app. By the way, if you've never used it,
it's pretty cool and it allows you. There's this little
red icon on there with a mic and you just
hit that and it gives you like twenty thirty seconds
(12:59):
to leave a mess, and the host that's on during
the time you leave the message, it goes to them,
so I'll be able to pull it up. I talked
earlier about the peanut butter and jelly casserole. It's like
a peanut butter and jelly bread pudding French toast casserole
that I'm obsessing about right now. We got a mixed
(13:21):
review in as far as Robin running the board today,
She's like, nah, I'll pass, but I think it's going
to be good. So if you want to tell about that,
or if you have a question or something, I'll do
my best to get to them as we can. And
my buddy Brian Olsen, he's the CEO and the head
han SHO president over there at the Bugman, And I've
(13:42):
told you about them for a long time because I've
used them for a long time and I trust them.
My wife jokes that there are go to for anything,
you know, we got issues with something in the backyard,
or call the bug Man. There was one time we
actually called you guys out for a noise in our attic.
(14:04):
Oh yeah, there was a noise in our attic and
I'm like, I don't know what it is. I think
something stuck up there. And it was a squirrel. Oh boy,
it was a squirrel that was caught in piping that
was unfinished. It was there in case we put we
hadn't put, you know, e vent system in or something,
(14:26):
and it got itself cought in there somehow. And one
of your guys was really kind. He said, here's the deal.
Here's our limitations, like birds things like, there's certain things
you know, there's his laws, you can't you got to
be careful with him whatever. So between he was able
to free it and allow us to put it back
(14:50):
into the yard so it could find it. Say, yeah,
he's like, you know, I don't even know if that's
something you guys normally do, but it was something that
I have the memory of that was, you know. So
it's been on me any occasions, and a course for
termites and things like that. I always joke that I
know a lot about eating. I know a lot about
what the remnants of someone eating look like. But I
(15:11):
can't tell you when you know termites are inside my house,
you need a professional to tell you when somebody's eating
your house. So the guys from and gals from the
Bugman come out all the time, poking around, hitting things,
giving us reports and letting us know. So I'm always
thrilled you know that you trust me with your brand
(15:33):
and what you've built for sixty.
Speaker 2 (15:34):
So, speaking of scaring things out of an attic, we
got a call in Orange one year and the whole
neighborhood was kind of standing outside watching seeing what was
going to come out. It was a little bobcat. We
scared out of that. So you scared it.
Speaker 1 (15:49):
We scared it.
Speaker 2 (15:50):
It had an opening and it ran out on the
roof and back out into nature. So if we can
do anything to let nature just be, that's what we
want to do.
Speaker 1 (15:58):
Yeah, I remember the squirrel probably had been trying to
get out because I didn't even know what it was
for the for a while until we called you guys,
and it was so fatigued it couldn't run up the tree.
So we wait and watched and kind of made sure
nothing came up on it until it was strong enough,
and then it ran up the tree and it became
(16:18):
its old squirrel self. So yeah, it's it is you know,
you we got to live together. The pests that are
problematic are ones that are going to eat your house
from the inside out. You told me something that when
I was there at the shop in Anaheim that blew
my mind because I said, yeah, you know, I see
those little pellets and that's how you know, you know,
(16:41):
And you said, do you remember what you told me
about how long they could be in there before.
Speaker 2 (16:46):
We say, a couple of years before you actually start
seeing the pellets being pushed out. A couple yeah, a
couple of years.
Speaker 1 (16:52):
Yeah, so when you see the pellets, it's I mean,
I get it, it's poop. Yeah, but they're making more
room yep, to eat more stuff, so they're pushing it
out exactly.
Speaker 2 (17:05):
Yep. A king of Queen of Land make a little
chamber and they'll stay roughly one and a half two
years before the colony starts getting expanded and they need
to press out the palettes, which is excrete at wood,
and those little palettes are what you see. And so
if you're not seeing those for a couple of years,
(17:27):
they could be in other locations within the home. And
that's why you just want to have a regular inspection
to try to find those at the very beginning stages
and get rid of them as soon as you can.
Speaker 1 (17:38):
This is where I can come in and say that
they give you a free inspection. Yeah we did so,
dial pound two fifty. Say the bug man one quick question,
because my wife asked me this the other day. We
know it sounds weird that you know, madly loved this
woman and we're talking about termites and the bug man.
It's not our normal conversation, so don't get to okay, Ran,
(18:01):
but what are they eating? Is it the cellulose? What
is the what eat are they consuming?
Speaker 2 (18:07):
That? There is their food wood and it has to
be dry wood, not moist wood. They'll eat anything made
of cellulose, which is a wood product. So they'll eat
the paper on into drywall. They'll eat any type of framing,
any type of wood. They'll stay away from painted wood.
(18:27):
They won't go through the paint, but they'll go through
the underside. So if the underside is not paint it,
they'll go through the underside. So they're just out to
try to find a nice Douglas fur and it's it's
hard enough but soft enough that they'll eat. They have
a protozoa in their gut that will help digest the wood.
It's termites are actually a fascinating insect there. What was
(18:50):
hair prior to our homes being here, that was helping
to decompose the forest, And now there's no forests and
there's homes. So they're swarming the subtraining termites that live
in the soil and the drywood termites that live directly
in the wood. Right now, the subtraining termites are starting
to swarm because of the warm weather starting to happen
(19:11):
a little bit more. But yeah, they migrate, they fly,
and that's how you know, they move their colony from
one place to another.
Speaker 1 (19:21):
Yeah, and then the moist wood gets the wood rot.
So now you have turmites and wood rot. So you're like, hey,
I'll just keep my wood wet. Yeah, they won't get
they get Yeah, you get another problem. I I love learning.
I yelled at around my house even last night. I
was working on a project and I'm like, I just
(19:41):
love learning. And when I came out to the bugman
there in Anaheim, I was blown away at the stuff
you were telling me. After all the years that you've
been doing this and and the things that you learn
and pest control as a whole, the new technology and uh,
you know, being as humane as you possibly can under
circumstances when it comes to rodents, and there's.
Speaker 2 (20:02):
A lot to it. There's a lot to it. Yeah,
and it keeps our industry keeps evolving. It's more about
exclusion and creating an environment where the pests don't want
to get inside your home. And so it's it's really
all about the inspection in the very beginning to assess
what's going on, and then us a homeowner, you know,
(20:23):
here's the things that you can do to help, you know,
prevent termites from happening. And then when you do have them,
here's your options. And so it's really a partnership that
you need to develop with Well.
Speaker 1 (20:34):
I'm going I dig it and I appreciate it when
it makes me feel good when listeners will tell me
that they've used you and they appreciate the recommendation and
thank you. So I'm happy to have you here. That's
the voice of Brian Olsen. He's the CEO and president
of the Bug Man. I invited him to come hang
out throughout the show to be my guest taster today.
So we have some food coming in to go know
(20:55):
where you've been listening to the Fork Report. You can
always hear live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app Beautiful Day Today. The Heat's coming in. We
talked cast rolls a little bit. I got my brain
wrapped around the pbn J French toast cast role and
(21:19):
I think I'm gonna make that tomorrow because I'm kind
of kind of obsessed with it right now. You can
go back and listen to what that's all about on
the podcast if you wish. I got Brian Olsen with
me from the Bug Man. He's hanging out my guest
tester throughout the day today and we've got a lot
for him to eat, including my next guest is Chef Draino.
(21:41):
You know it gives me a real vote of confidence
towards towards eating your food with Draino gonna clean me out.
Last name Costa, Yes, Costo is your mic on brother.
Get up on now yo, check check check what's up?
Speaker 3 (21:54):
Neil?
Speaker 1 (21:54):
How you doing so? The name of your place is
Buns and Roses, which I love. And you came up
and I was out at Fanny's to be in March
before the Oscars, and you said, Hey, I've been listening
to the show. I've got this place. I do it different.
You obviously have a great vibe. Everything about you is
(22:15):
a little different. But tell us a little bit about
your joint and Buns and Roses and how it came
about and what you're trying to do. Absolutely, so, Buns.
Speaker 3 (22:29):
And Roses is literally me wrapped up in a box, okay,
Because I'm a musician and I came from music, so
I wanted to put music and food together. When I
was young, right, my mom was like, hey, if you
want to eat, you better learn how to cook. So
the only book in the house was a Todd English cookbook,
Super Fine Dining Cookbook.
Speaker 1 (22:50):
Oh my yo, I don't know what I'm doing.
Speaker 3 (22:52):
I'm going to the store buying lobster and have yard
and it's like scallops and I'm spending three four hundred dollars.
Speaker 1 (22:57):
A day on My Mom's like, what's going on? I
gave you my credit card to go buy a stake.
Speaker 3 (23:01):
At the store and you come back with all this
And I didn't know anyway. So I started to get
into food, get into food I got really good. It
was kind of like a It was just kind of
it was a side to my music, because music was
everything for me. I signed a record do I signed
the Capitol Records with my band Wow, and uh, I
just needed you know.
Speaker 1 (23:21):
I really had this slight passion for this. I was like, yeh,
I'm pretty good at this.
Speaker 3 (23:25):
Now I had a kid, and so I had to
make some money, some real money because rock and roll
doesn't make any money, as we all know.
Speaker 1 (23:31):
You know what I'm saying.
Speaker 3 (23:32):
So I really started take food series and I got
really good at it. Accidentally, it was like I'm doing it.
I'm like, yo, check this sound. My Instagram blows up.
People are like, yo, my god, I make it from
lion cook to you know, I'm saying head chef to
executive chef, to corporate chef to banquet chef.
Speaker 1 (23:49):
If y'a, I'm sure, ept cetera. We're not gonna go
through my resume.
Speaker 3 (23:51):
But anyway, I do all these crazy I'm like, I'm
becoming like this crazy chef.
Speaker 1 (23:55):
So I was like, I want I have this idea
to do buns and roses. What's buns and roses? This
is my record, this is my record sleeve and inside
of my songs.
Speaker 3 (24:08):
So you're looking at Draino in a box.
Speaker 1 (24:11):
Which also doesn't sound amphasizing. But yeah, my real name
is Adriano. Everybody out there you know what I'm saying.
I have a real Italian name too. But I'm looking
at this and what you're talking about is the packaging
and the vibe and the energy that comes the second
you see anything with the logo or the branding on it, right,
it speaks about you. Now we're gonna hold it there.
(24:33):
We come back, we're gonna try some of the food.
We'll talk about it as well, So go nowhere. Neil
Savadri with you on the Fork Report. My buddy Brian
Olsen from The Bugman's hanging out today being my guest taster.
Chef Draino Costa is with us from Buns and Roses.
We're gonna try his food when we come back, so
go know where.
Speaker 4 (24:52):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty U
Hey, it's Niels Vandre. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app
Boo host Boom Neil Svader here for the Fork Report
on this beautiful Saturday. As the sun continues to shine
throughout the week, it is getting warm. We'll talk about
ice cream today for sure, and we'll talk about gelato.
(00:21):
We've got tons of food coming in. You know, I've
been wanting to do this for a while and just
have people hang out and become tasters, because people ask
me all the time, Hey, you ever need any guests tasters,
And I'm like, yeah, that could be fun, come in
do some tasting. So I invited my buddy Brian Olsen
from The bug Man is here. How you doing? Brother?
(00:42):
Popped up mic on. Oh there you go, how you
doing good?
Speaker 2 (00:46):
It's nice to see you.
Speaker 1 (00:48):
You know what's funny is I've been to The Bugman
there in Anaheim area and you got a great crew
and you got it at everybody scenes and this is
kind of one of my things. Everyone seems to be
thrilled to be there, and hey, it's a job, and
jobs some days we're not into it and they call
them mondays, I think, but the reality is everybody's fired
(01:12):
up about what they do. And I really I was
impressed on the process in the amount because I threw
questions at you. Yeah, big time. My partnerships are important
to me. So you're gonna hang out the whole show
with us today and you've got burgers coming in, You've
got fried chicken coming in, you've got gelato coming in.
Speaker 2 (01:32):
Awesome.
Speaker 1 (01:33):
It's like he's rubbing his hands again, rum in, I'm in.
So if you hear someone else today, that is Brian Olsen.
He is the CEO and president of the bug Man
And you know, I'm a sucker for family owned businesses
and it's been around for sixty six years and in
the Southland, serving all of us here and I love that.
(01:55):
So I invited him to come and hang out and
he's like, I'm in. So we'll be talking a little
bit throughout the program as well. But let's get started
on technique of the week. I know that we've got
you know, we're in passovers going on starts today and
then you know Easter is going to hit because they're
(02:16):
always very close. And when I think about Easter or
I think about family, time together or any of these
things I think about. Cast roles. Cast Roles are one
of those things that are beautifully combined. They're magical together.
They're a one dish, you know, concoction. And to be
able to do that, there's something very satisfying about being
(02:40):
able to put something together in one dish. And it's
this communal experience. Everybody takes a scoop or whatever it is,
on to the plate. And I came across one that
I had never ever seen before, and I came across
a couple of weeks ago, and I'm like, I got
to talk about this on the show. It just is
(03:01):
it sounds wonderful to me. Now, I will put a disclaimer.
I have not tried this yet, but it is on
my list because I'm going through stuff that I like
to experiment with. So just hear this out, just mine,
taste this for a second. Everybody ready, Peanut butter and jelly,
French toast casserole, Come on, come on, right up, peep Robin,
(03:28):
is there something you want to Why are you shaking
your head?
Speaker 2 (03:31):
No? Thank you?
Speaker 1 (03:32):
No, think you don't like peeb and j You don't
like peanut butter and jelly, I do. I do, but
I don't like castrole. Do you like French toast?
Speaker 2 (03:44):
Yeah?
Speaker 1 (03:44):
Okay, so where am I losing you? Here? The container?
The nine by thirteen is the problem.
Speaker 2 (03:49):
Yeah, of course, ah is that?
Speaker 3 (03:51):
Can you make it for me, Neil and then I'll
I'll eat it, like we don't have to make any
for Robin.
Speaker 2 (03:56):
I think you should cook some for me.
Speaker 1 (03:57):
St I can't. Yeah, yeah, you don't have to tell
me you'll eat something. And working on the program for
you for some time, with you for some time, and
I've seen that I get served second, sometimes third or fourth,
so we all know. So just the thought, just mind
tasting that and you know what comes to mind. And
(04:20):
my sister in law said this to her because she
likes to cook and bake and stuff like that, and
I'm like, oh m G. And she goes, you know what,
that might even be better than a Monte Cristo. Now
I don't know about that because I'm a big fan,
but I can see where the monte Cristo you have ham,
you have cheese, you have the brioche and the deep
(04:44):
frying of it, and often that you're gonna dip it
in a jam. So there's gonna be some similars here,
similarities here, and I thought, maybe I'll add some ham
to this, some cheese. I'm not looking at you anymore,
rub and you're not helpful, So just it intrigued me.
So you get your nine x thirteen dish. You're baking dish,
(05:05):
and of course that's going to be an important part
of it. And basically what you're doing is you're making
pbe and j's and you're cutting them into quarters, into triangles,
and then you're stacking them in the casserole dish after
you butter the edges, and then you soak it overnight
(05:26):
in your custard. Now, your custard is your egg base
that you are using when you make your traditional French
toast or the pan purdue if you want to get
all fancy with your friends. And so that's the basis
of it. Now I don't really use a recipe for
my custard anymore. You just you know the ratios whether
(05:49):
you're using cream or whole milk or whatever you're doing,
you kind of get your ratios. But I'll break down
some of this for you in a moment. But to me,
the thought of that soaking that up baking it off
and having that it's you know, essentially at that point,
it's a bread pudding. But PB and J bread pudding.
(06:10):
Come on, let me hear from you on the talkback.
I want to know who's into that, because my wife,
my wife, my wife, he said, she said, she yeah,
that's right. Uh she said that she that didn't sound
that great to her, And I'm like, what she goes.
I think PB and J's are overrated. So I'll be honest,
(06:33):
I'm looking for a divorce attorney if there's one out there.
Speaker 2 (06:36):
I mean, I think you should call the authorities.
Speaker 1 (06:38):
Yeah. Right, she should be arrested by that, I think.
So she doesn't need red meat, that's fine. She doesn't
need dairy, that's fine. PB and J.
Speaker 2 (06:45):
I put PBNJ on my burger. Put PB and jil everything.
Speaker 1 (06:48):
Have you ever had? I have? Oh, it was a
part have their Uh they got peanut butter and jelly.
Speaker 2 (06:56):
And I think it was public school.
Speaker 1 (06:58):
I had it at people public school. Yeah it was.
Speaker 2 (07:00):
A good one.
Speaker 1 (07:00):
Yeah. Okay, So we'll come back and I'll break down
some of the specs on this peanut butter and jelly
French toast casserole. But for some reason. I'm kind of
obsessed with it, so I thought i'd bring my obsession
to you right here on the show so we could
both obsess with it.
Speaker 4 (07:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:24):
Thanks for hanging out on this gorgeous Saturday afternoon. A
tiny bit of haziness here in Burbank, but I will
take it because the weather has been outstanding. It is
finally pool weather. Spring has been a little rainy, but
now we are in the good times, eyeballs deep in
(07:44):
good weather. As we will slide into summer. I'm telling
you it's going to come sooner than you think. I
know everybody's going, Neil. We haven't even had Easter, but
it's a coming. Brian Olsen, the CEO and president of
the Bugman, is here. I invite him to hang out
on the show because I thought, you know what, He's
been such a great partner and I love what they do.
(08:07):
Even before I ever told you about them, I've been
using them to protect my home against critters, including termites,
and I said, come on in and be a guest taster.
So he's excited.
Speaker 2 (08:18):
I am, Yes, I'm still thinking about that peanut butter
and jelly castrole you talk.
Speaker 1 (08:22):
Okay, so what Brian's talking about. When we were last together,
I was talking about the peep and j French toast
castrole that I'm sort of obsessed with. I have not
made it as of yet because I have my wife
who doesn't eat like you shouldn't do dairy and stuff
like that, and then I have my boy and me,
(08:44):
and cast roles are for families. Cast Roles are for
you know, that's for you know, big families. So throwing
up a cast role for two doesn't always work, although
I've done it. I've made lasagna for two. Come on,
you can do it. But I'm obsessed with this, so
I wanted to bring it to your eye, volleyballs and
your tasting. In this case, you're gonna use Brioche bread.
(09:08):
Brioche is a high eggy of bread, very decadent and lovely.
It used to be kind of difficult to find, but
now you can find it in most grocers. You can
find sliced brioche bread. It's wonderful. You need about seven
tablespoons of peanut butter, seven tablespoons of jam. Don't tell
me how much jam and peanut butter I need. I
(09:30):
will decide for the custard you're using about a cup
of milk or cream, depending on what you want to use.
Three large eggs, two tablespoons of honey. I like that. Addition,
two tablespoons vanilla extract. That's I use that as well
in my custard, and quarter teaspoons. Salt. Do not forget salt.
(09:54):
Salt enhances flavor. It's a flavor enhancer. It should not
make things salty necessarily. Often if it's salty, you've gone
too far. But what it will do is it will
take the things that are sweet, the things that are
nutting in this case of peanut butter, and it's going
to enhance those things and really make it pop. Now,
(10:16):
sometimes I don't know that I would do it in
this one. Sometimes I will use a little orange zest
or something in my custard to really make it pop.
But that's your bake baitsic custard for this. One tablespoon
of confection or sugar if you want to put that
over it, a little powdered sugar. You can also use
maple syrup on top of it. When you're eating it.
(10:40):
But you're basically spraying your pan. Whether it's an eight
by twelve or nine x thirteen, it is probably what
i'd use. Get a baking dish, nonstick cooking spray. Set
that aside. Yeah, you set out the bread slice. You
make your pev and jays. You cut them into quarters
so they're triangles. You set them in they butting them
(11:01):
up right next to each other. Then you soak them
with that custard. After you whisk the milk and the
eggs and the honey and the vanilla salt and all
that together, you drizzle it over all the sandwiches. You
want it to be well coated. It's gonna pool at
the bottom of the beginning. That's okay because it's gonna
absorb that later in your preheat that you want that
(11:22):
overnight at least eight hours or overnight. Pre heat the
oven to three fifty and you bake that casse role
in the preheated oven, covered for thirty minutes. You remove
the foil. This is to get the browning. Now, bake
until the sandwiches start to crisp and turn golden brown.
This is killing me. Twenty to thirty minutes more. Sprinkle
(11:42):
with the confection or sugar and you put that together.
Some people use chocolate chip, briocha bread if you can
find it. I apparently Aldi has that. I've never had it,
and things like that and bring an extra layer of
flavor there. If you try it, let me know. I
want to hear from you, because a man, maybe I'll
maybe I'll do a small batch of it tomorrow and
(12:04):
see if I can try that out. But I just thought, wow,
just just awesome sounding. So all right, stick around. Much
more to get into. So go know where. We've got
some guests coming up throughout the day. I think we're
gonna do maybe some burgers. I think we're gonna do
some chicken. We're gonna do some gelato, and we'll be
(12:27):
talking ice cream when we come back. So go know where.
Speaker 4 (12:31):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (12:37):
How do you do? Thanks for hanging out. Today's a
gorgeous Saturday. If you got anything you want to run
my way, you can go to the talk back on
the iHeartRadio app. By the way, if you've never used it,
it's pretty cool and it allows you. There's this little
red icon on there with a mic and you just
hit that and it gives you like twenty thirty seconds
(12:59):
to leave a mess, and the host that's on during
the time you leave the message, it goes to them,
so I'll be able to pull it up. I talked
earlier about the peanut butter and jelly casserole. It's like
a peanut butter and jelly bread pudding French toast casserole
that I'm obsessing about right now. We got a mixed
(13:21):
review in as far as Robin running the board today,
She's like, nah, I'll pass, but I think it's going
to be good. So if you want to tell about that,
or if you have a question or something, I'll do
my best to get to them as we can. And
my buddy Brian Olsen, he's the CEO and the head
han SHO president over there at the Bugman, And I've
(13:42):
told you about them for a long time because I've
used them for a long time and I trust them.
My wife jokes that there are go to for anything,
you know, we got issues with something in the backyard,
or call the bug Man. There was one time we
actually called you guys out for a noise in our attic.
(14:04):
Oh yeah, there was a noise in our attic and
I'm like, I don't know what it is. I think
something stuck up there. And it was a squirrel. Oh boy,
it was a squirrel that was caught in piping that
was unfinished. It was there in case we put we
hadn't put, you know, e vent system in or something,
(14:26):
and it got itself cought in there somehow. And one
of your guys was really kind. He said, here's the deal.
Here's our limitations, like birds things like, there's certain things
you know, there's his laws, you can't you got to
be careful with him whatever. So between he was able
to free it and allow us to put it back
(14:50):
into the yard so it could find it. Say, yeah,
he's like, you know, I don't even know if that's
something you guys normally do, but it was something that
I have the memory of that was, you know. So
it's been on me any occasions, and a course for
termites and things like that. I always joke that I
know a lot about eating. I know a lot about
what the remnants of someone eating look like. But I
(15:11):
can't tell you when you know termites are inside my house,
you need a professional to tell you when somebody's eating
your house. So the guys from and gals from the
Bugman come out all the time, poking around, hitting things,
giving us reports and letting us know. So I'm always
thrilled you know that you trust me with your brand
(15:33):
and what you've built for sixty.
Speaker 2 (15:34):
So, speaking of scaring things out of an attic, we
got a call in Orange one year and the whole
neighborhood was kind of standing outside watching seeing what was
going to come out. It was a little bobcat. We
scared out of that. So you scared it.
Speaker 1 (15:49):
We scared it.
Speaker 2 (15:50):
It had an opening and it ran out on the
roof and back out into nature. So if we can
do anything to let nature just be, that's what we
want to do.
Speaker 1 (15:58):
Yeah, I remember the squirrel probably had been trying to
get out because I didn't even know what it was
for the for a while until we called you guys,
and it was so fatigued it couldn't run up the tree.
So we wait and watched and kind of made sure
nothing came up on it until it was strong enough,
and then it ran up the tree and it became
(16:18):
its old squirrel self. So yeah, it's it is you know,
you we got to live together. The pests that are
problematic are ones that are going to eat your house
from the inside out. You told me something that when
I was there at the shop in Anaheim that blew
my mind because I said, yeah, you know, I see
those little pellets and that's how you know, you know,
(16:41):
And you said, do you remember what you told me
about how long they could be in there before.
Speaker 2 (16:46):
We say, a couple of years before you actually start
seeing the pellets being pushed out. A couple yeah, a
couple of years.
Speaker 1 (16:52):
Yeah, so when you see the pellets, it's I mean,
I get it, it's poop. Yeah, but they're making more
room yep, to eat more stuff, so they're pushing it
out exactly.
Speaker 2 (17:05):
Yep. A king of Queen of Land make a little
chamber and they'll stay roughly one and a half two
years before the colony starts getting expanded and they need
to press out the palettes, which is excrete at wood,
and those little palettes are what you see. And so
if you're not seeing those for a couple of years,
(17:27):
they could be in other locations within the home. And
that's why you just want to have a regular inspection
to try to find those at the very beginning stages
and get rid of them as soon as you can.
Speaker 1 (17:38):
This is where I can come in and say that
they give you a free inspection. Yeah we did so,
dial pound two fifty. Say the bug man one quick question,
because my wife asked me this the other day. We
know it sounds weird that you know, madly loved this
woman and we're talking about termites and the bug man.
It's not our normal conversation, so don't get to okay, Ran,
(18:01):
but what are they eating? Is it the cellulose? What
is the what eat are they consuming?
Speaker 2 (18:07):
That? There is their food wood and it has to
be dry wood, not moist wood. They'll eat anything made
of cellulose, which is a wood product. So they'll eat
the paper on into drywall. They'll eat any type of framing,
any type of wood. They'll stay away from painted wood.
(18:27):
They won't go through the paint, but they'll go through
the underside. So if the underside is not paint it,
they'll go through the underside. So they're just out to
try to find a nice Douglas fur and it's it's
hard enough but soft enough that they'll eat. They have
a protozoa in their gut that will help digest the wood.
It's termites are actually a fascinating insect there. What was
(18:50):
hair prior to our homes being here, that was helping
to decompose the forest, And now there's no forests and
there's homes. So they're swarming the subtraining termites that live
in the soil and the drywood termites that live directly
in the wood. Right now, the subtraining termites are starting
to swarm because of the warm weather starting to happen
(19:11):
a little bit more. But yeah, they migrate, they fly,
and that's how you know, they move their colony from
one place to another.
Speaker 1 (19:21):
Yeah, and then the moist wood gets the wood rot.
So now you have turmites and wood rot. So you're like, hey,
I'll just keep my wood wet. Yeah, they won't get
they get Yeah, you get another problem. I I love learning.
I yelled at around my house even last night. I
was working on a project and I'm like, I just
(19:41):
love learning. And when I came out to the bugman
there in Anaheim, I was blown away at the stuff
you were telling me. After all the years that you've
been doing this and and the things that you learn
and pest control as a whole, the new technology and uh,
you know, being as humane as you possibly can under
circumstances when it comes to rodents, and there's.
Speaker 2 (20:02):
A lot to it. There's a lot to it. Yeah,
and it keeps our industry keeps evolving. It's more about
exclusion and creating an environment where the pests don't want
to get inside your home. And so it's it's really
all about the inspection in the very beginning to assess
what's going on, and then us a homeowner, you know,
(20:23):
here's the things that you can do to help, you know,
prevent termites from happening. And then when you do have them,
here's your options. And so it's really a partnership that
you need to develop with Well.
Speaker 1 (20:34):
I'm going I dig it and I appreciate it when
it makes me feel good when listeners will tell me
that they've used you and they appreciate the recommendation and
thank you. So I'm happy to have you here. That's
the voice of Brian Olsen. He's the CEO and president
of the Bug Man. I invited him to come hang
out throughout the show to be my guest taster today.
So we have some food coming in to go know
(20:55):
where you've been listening to the Fork Report. You can
always hear live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app Beautiful Day Today. The Heat's coming in. We
talked cast rolls a little bit. I got my brain
wrapped around the pbn J French toast cast role and
(21:19):
I think I'm gonna make that tomorrow because I'm kind
of kind of obsessed with it right now. You can
go back and listen to what that's all about on
the podcast if you wish. I got Brian Olsen with
me from the Bug Man. He's hanging out my guest
tester throughout the day today and we've got a lot
for him to eat, including my next guest is Chef Draino.
(21:41):
You know it gives me a real vote of confidence
towards towards eating your food with Draino gonna clean me out.
Last name Costa, Yes, Costo is your mic on brother.
Get up on now yo, check check check what's up?
Speaker 3 (21:54):
Neil?
Speaker 1 (21:54):
How you doing so? The name of your place is
Buns and Roses, which I love. And you came up
and I was out at Fanny's to be in March
before the Oscars, and you said, Hey, I've been listening
to the show. I've got this place. I do it different.
You obviously have a great vibe. Everything about you is
(22:15):
a little different. But tell us a little bit about
your joint and Buns and Roses and how it came
about and what you're trying to do. Absolutely, so, Buns.
Speaker 3 (22:29):
And Roses is literally me wrapped up in a box, okay,
Because I'm a musician and I came from music, so
I wanted to put music and food together. When I
was young, right, my mom was like, hey, if you
want to eat, you better learn how to cook. So
the only book in the house was a Todd English cookbook,
Super Fine Dining Cookbook.
Speaker 1 (22:50):
Oh my yo, I don't know what I'm doing.
Speaker 3 (22:52):
I'm going to the store buying lobster and have yard
and it's like scallops and I'm spending three four hundred dollars.
Speaker 1 (22:57):
A day on My Mom's like, what's going on? I
gave you my credit card to go buy a stake.
Speaker 3 (23:01):
At the store and you come back with all this
And I didn't know anyway. So I started to get
into food, get into food I got really good. It
was kind of like a It was just kind of
it was a side to my music, because music was
everything for me. I signed a record do I signed
the Capitol Records with my band Wow, and uh, I
just needed you know.
Speaker 1 (23:21):
I really had this slight passion for this. I was like, yeh,
I'm pretty good at this.
Speaker 3 (23:25):
Now I had a kid, and so I had to
make some money, some real money because rock and roll
doesn't make any money, as we all know.
Speaker 1 (23:31):
You know what I'm saying.
Speaker 3 (23:32):
So I really started take food series and I got
really good at it. Accidentally, it was like I'm doing it.
I'm like, yo, check this sound. My Instagram blows up.
People are like, yo, my god, I make it from
lion cook to you know, I'm saying head chef to
executive chef, to corporate chef to banquet chef.
Speaker 1 (23:49):
If y'a, I'm sure, ept cetera. We're not gonna go
through my resume.
Speaker 3 (23:51):
But anyway, I do all these crazy I'm like, I'm
becoming like this crazy chef.
Speaker 1 (23:55):
So I was like, I want I have this idea
to do buns and roses. What's buns and roses? This
is my record, this is my record sleeve and inside
of my songs.
Speaker 3 (24:08):
So you're looking at Draino in a box.
Speaker 1 (24:11):
Which also doesn't sound amphasizing. But yeah, my real name
is Adriano. Everybody out there you know what I'm saying.
I have a real Italian name too. But I'm looking
at this and what you're talking about is the packaging
and the vibe and the energy that comes the second
you see anything with the logo or the branding on it, right,
it speaks about you. Now we're gonna hold it there.
(24:33):
We come back, we're gonna try some of the food.
We'll talk about it as well, So go nowhere. Neil
Savadri with you on the Fork Report. My buddy Brian
Olsen from The Bugman's hanging out today being my guest taster.
Chef Draino Costa is with us from Buns and Roses.
We're gonna try his food when we come back, so
go know where.
Speaker 4 (24:52):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty U
The Fork Report w Neil Saavedra News
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