July 6, 2024 • 24 mins
Technique of the week is covering BBQ sauces. How to make it, and the best store brands. How the minimum wage hike is affecting California. PLUS, the Chipotle portion size rumors. Are we getting less? It's all on KFIAM-640!
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Episode Transcript
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(00:00):
Hey, it's Neil Sevedra. You'relistening to kfi EM six forty the four
Report on demand on the iHeartRadio app. Wow, do you do three hours
of celebrating food? We have plannedfor you, some guests, some tips,
some tricks on beyond, a coupleof interesting things for sure, including
(00:22):
eating alone and a restaurant that hasan age limit that I think might surprise
you. We'll be talking about thatcoming up a little bit later. But
now let's start with technique. Ohthe week. All right, let's break
down barbecue sauce. I wanted toget into barbecue sauce today. We like
to barbecue, and we'll get intoit. Let's break down the sauces first.
(00:47):
I'll give you a little easy recipecoming up in a little bit,
and maybe a couple of store brandsthat I would recommend. But let's break
down the sauces across America in away that we can easily just consume it.
Right, you think barbecue sauce,A lot of you picture that thick
sweet stuff from Kansas City. Fantastic. It is kind of the poster child,
(01:10):
if you will, for barbecue.And I get that. Brands like
Casey masterpiece that started in nineteen seventyseven come to mind. But barbecue sauce
isn't just about making your taste budsdance. There's a lot of culture behind
it, and especially here in theUnited States where regionally there is a lot
(01:33):
of back and forth as to whata good barbecue sauce is and what those
regions and cultures bring to it.So back in the day, barbecue sauce
was heavily about vinegar, getting thatbite, you know, getting just that
at the back of the jaw bonethere, you know, that tartness back
(01:55):
there, So vinegar and the acidthat comes with it, spice, then
a little bit of sweetness, andit was used for basting. It was
used for flavoring meat, not justslathering on top. So with that you
had different regions putting their twist onit, like in the Carolinas, where
(02:15):
they'd add mustard, add to thatvinegar and they would get that balance.
Nowadays, boom across the board,a full spectrum of flavors. You can
find all kinds of barbecue sauces inthe market. Some are super sweet,
some are more tangy, some sureare smoky, And it's this whole world
(02:38):
of flavor, and you may think, gosh, there was this barbecue sauce
for my youth, And that's whatI think about barbecue sauce, and that's
great. That's kind of how Iam. I think about certain sauces,
certain basic flavors that I remember,probably more on the Texas side, the
molasses and the brown sugars, thosetypes of things. But with the interwebs,
(03:04):
you can get recipes from anywhere foranything, and that means for your
barbecue sauces as well. A lotof mix of traditions blending together. And
in addition to that, you cannotonly get your hands on those, you
can combine some of them and kindof make your own regional type style.
So let's go into some of themajor styles. Kansas City style. That's
(03:30):
one that's all about sweetness. Youget that really thick molassesy, that brown
sugar, hint of smokiness make itstand out very very delicious, very wonderful
and adds to the meat in avery traditional way. Alabama white sauce,
(03:52):
Now this is different. You gotmayo with a cake of vinegar in it.
It's tangy, it's creamy, it'svery good for chicken. Anything else
you want to up veggies. Itgoes well with, but certainly a different
style than your Kansas City East Carolinastyle vinegar sauce vinegar sauces you get.
(04:13):
This is your old school style andit's all about that vinegar, all about
red pepper flakes, no tomato inside. It's tart, it's tangy. It
perfectly cuts through any fatty meats forsure. Memphis style Memphis is known for
its dry rubs, but they stilllove their sauces as well as well.
(04:36):
They are where they lean on thattomato e with a bit of sweetness in
there. But there's a lot ofvariety, and it depends on where you
go, because you know, differentparts tend to have their own spin on
it. Saint Louis style Saint LouisBarbecue is all about their spare ribs,
of course, and their sauce isdefinitely going to be focused upon that.
(05:00):
It's got a little bit of everythingin it, sweetness, tang a touch
of smoke that really brings it togetherand imparts that flavor on things like ribs
perfectly. Carolina gold sauce mustard isthe star. The light shines brightly upon
thee it's got that bright yellow color, a tangy flavor pairs perfectly with pork.
(05:25):
I'm hungry Texas style, the Texaswhere barbecue is practically a religion,
and to say anything about it,you better soften the blow by saying something
about the person's mother, which isless offensive in Texas than talking about their
barbecue. Got a bit of everythingyou can hear too. This kind of
(05:45):
is one of my go tos,along with Kansas City. I'm a big
fan of Kansas City. So fromthick tomato sauces to thinner vinegar based sauces,
they've got all of those and beyond. Don't forget the salsa. Big
deal in barbecue joints there in Texas. Funny enough, So that's the basic
tour of barbecue sauces across America,whether you like it sweet, tangy,
(06:09):
spicy, something for everyone on thebarbecue sauce menu. We come back,
I'll get into a very simple recipefrom Serious Eats and one of my favorite
authors, Kenjie Lopez Alt. That'svery easy, probably less than thirty minutes
to throw together. And I'll namebarbecue sauces over the counter from your regular
(06:30):
grosser that I think are pretty duringgood and should be something that you should
try. Barbecue sauce is our techniqueof the week. We come back,
there will be more. You're listeningto the Fork Report with Nil Savedra on
demand from KFI AM six forty.Happy Saturday to you folks. It is
your friendly neighborhood Fork reporter Neil Savedra. This is the Fork Report, celebrating
(06:54):
food, beverages, out and beyond, talking about barbecue sauce for technique of
the week. If you miss anything, of course, you can hear it
all on demand on the iHeartRadio app. Just look for for Purport. So
here's a recipe for barbecue sauce goesgreat with all sorts of grilled foods,
whether it's chicken, ribs, burgers, whatever it is. It was created
(07:15):
by Kenji Lopez Alt, one ofmy favorite writers from Serious Eats, and
it's pretty easy and inexpensive. Soregardless of what you're making, keep in
mind that you can do this.You can do it, man. You
can do it at home. Easy, peasy, lemon squeezy. Start by
mixing together some of the classic barbecueingredients. I'll break them down, but
(07:38):
you got your ketchup, which isa great bas Molasses, mustard, chicken
broth is in here, Worcester Shyersauce, cider, vinegar, a little
bit of hot sauce in there.Instead of sauteging the onions and butter,
which is what you begin with,normally takes a little extra time. You
can do that if you wish,but you can also grate them a small
(08:00):
onion on a box grater. Thelarge size openings, it's quicker, adds
the right amount of pop and flavor, gives the sauce some extra depth and
helps take you to that flavor baseyou're looking for. So the sauce also
is going to be ready to goin your fridge because it holds four weeks,
(08:24):
so you're good to go there.Some people use a little liquid smoke
to add smoke. If you're doingthis in the kitchen and not in the
outdoor grill, just keep in mindliquid smoke is actual smoke. It's a
really weird thing, but boy isit potent. A lot of people bad
mouthed, They're like, why wouldyou put that in there? Just smoke
it. Listen, Let's face it, we all don't have the time to
(08:46):
do that or the supplies to doit. If you need to, you
can put a tiny bit of liquidsmoke in there and that'll beef it up.
So one cup chicken broth, halfcup catch, quarter cup dark molasses,
a little more if you want.One small onion grated as I said,
(09:07):
two tablespoons worst shy or sauce.One tablespoon brown mustard, two tablespoons
cider vinegar. You can add moreor less, depending on how much acid
you want it. Two teaspoons hotsauce. You can adjust that to your
taste. Two tablespoons a spice rub. If you have a spice rub that
(09:28):
you love, then you can gofor that. One teaspoon liquid smoke.
That even seems a little bit likea lot to me, considering this is
only going to give you about twocups. Here's how to make it.
You put all the sauce ingredients ina saucepan over medium low heat. Whisk
everything together and let it simmer untilit thickens up about fifteen minutes or so.
(09:52):
God I can smell it. Itshould reduce about one third taste of
sauce. You can adjust the flavormore here, maybe a little bit more
vinegar or salt hot sauce if you'redown with that, and once it's cooled
down, store it your barbecue saucein a sealed container in the fridge.
Actually, I say a couple ofweeks. They say several months. I
(10:13):
trust them. They're very good ontheir science. If you've you know,
let it go for a few months. I don't know, why aren't you
grilling more? All right? Sothat's it, very basic. And before
we go, here's a couple ofstore bought ones. I believe they're just
two that I believe are worth buying. Bullseye original, like an old shoe,
(10:35):
an old friend, very familiar,maybe a little bit on the sweet
side for some folks. I loveit. I think it's just a good,
solid sauce. Not to mention itis a family favorite. My wife
likes it, my son likes it. It's got smoky flavored, little bit
of heat, molasses and that sweetness. It kind of has that chain barbecue
(10:58):
joint. And I know people mayroll their eyes because they're purest or whatever.
I think it's delicious and I thinkit's fun, and I like to
be taken back there. Then,Stubbs, if you've ever heard about the
guy behind the sauce, Christopher B. Stub Filled or Stubbs as he was
known, back in the late sixties, had a barbecue spot. This is
what became this great sauce in thenineties. Unfortunately he's passed, but he
(11:26):
became very popular after a sit downwith David Letterman and became very, very
popular. You can now buy it, not too sweet like others out there,
space of tomato and vinegar, justa hint of smoky spice and a
little bit of black pepper and garlicin the finish there that makes it stand
(11:48):
out. So those are my twopurchasable over the counterplaces you can find just
about anywhere for your barbecue sauce needs. Again, if you missed anything,
go back. Listen to the podcaston demand at your leisure on the iHeartRadio
app about an hour or so afterwe get off the air today you're listening
(12:09):
to The Fork Report with Nil Savedraon demand from KFI AM six forty.
Hey there, Howdy, Howdy,howdy. Neil Savadra and the Fork Report
here all things food, beverage andbeyond. Let's face it, man,
the one thing we don't argue muchabout much is good food. Right,
just getting good food, spending timewith family and friends. And that's what
(12:31):
we like to talk about here onthe Fork Report. On occasion, there's
stuff that creeps in. You can'tget away from politics. When it comes
to local eateries, especially here insouthern California. It's really hard, man,
It is really hard for these placesto stay afloat local food eateies.
(12:56):
Even you know chains McDonald's all this. You think, ah, well,
they're owned by McDonald's. No checkand see, a lot of them are
local. They're own they're basically amom and pop business. They just buy
the rights to use the name andall of that. So keep in mind
(13:18):
that this rate hike for the twentydollars an hour for the minimum wage that
they said is primarily they being thepowers that be here in California read Governor
Gavin Newsom when they say that it'sthe best thing, it's not very Rarely
does money solve things. I knowthat sounds stupid, but it's the truth
(13:43):
that more money doesn't necessarily solve somethingbecause it's more money. If there's a
problem with earning money and earning enoughto live, there's more to it than
just the dollar amount I assure youfrom somebody who's made mini wage in the
past and has worked my way upwithout a college degree. So twenty dollars
(14:09):
an hour. Governor Gavin Newsom justifiedthe move, if you remember, by
saying they need to address some inequalities. So I'm all four. You got
unions, they're coming all out sayingthey're for it. But I think it's
fair to say that some unions arebetter than others, and some unions are
more about protecting themselves than they aretheir members, their particular power keeping that
(14:31):
power. Now, you may say, Neil, this happened months ago,
while are you talking about it now? Because we're as it continues to unfold,
we're finding out more of the unintendedconsequences and how it affects us and
the people that we're trying to help, right the people we say we care
about, and those are the peoplethat were underpaid and we're still having problems
(14:56):
making a living wage. CNN wasall over this news. They proclaimed that
around half a million fast food workersin California would now be pocketing twenty bucks
an hour. You got all kindsof different groups. Center for American Progress,
all these people coming out cheering.But there's a difference between good sound
(15:18):
reasoning and reasons that sound good,And I think politically a lot of times
they look for something that sounds goodon the surface, but it's not well
thought out and there's unintended consequences withgo you know that come with it?
It would lift millions of families outof poverty, No it won't. No
it didn't give the economy a boost, No it won't. Know it didn't.
(15:41):
None of that has been holding up. If it was really about the
money, why the hell would youstop at twenty dollars an hour? Why
not go to thirty? If itreally was going to do so much for
the economy, so much for theindividual, why not just boost it all
the way around? Because ultimately thatwe've seen throughout history that the government meddling
(16:04):
in certain things that should raise naturallybased on supply and demand and the like,
that when the government gets involved,it doesn't end well. Nine out
of ten times. French economist FrederickBastilla he knew this well. If you
(16:27):
haven't read some of his philosophy andstuff. He was what eighteen eighteen thirties,
eighteen twenty something like that. Hetalked about the scene and unseen consequences,
right, the stuff you know,the stuff you don't know, and
that government intervention in economic decisions cancause problems more than you'd think. So
(16:52):
raising the minimum wage might have lookedgreat because you say, yeah, it's
going to put more money in there, but it's just a tiny, tiny
bit of the way things were.Some restaurants have shut down. That's not
good. Thousands of Californians out ofwork. Others have had to slash hours
for their employees. For example,a Ploye local which is a local started
(17:14):
here in the Southland, they cutits employees hours by ten percent. Pizza
Hut, you remember they threatened thisand then they followed through with it.
They gave the boot to over onethousand delivery drivers, so that's bad to
them. They lost their jobs.But you pay more for delivering for delivery
now because it goes through a thirdparty delivery app or service, And at
(17:37):
one point employees are starting to go, well, it's what's what's good about
a raise? If you're out ofa job. Automation is looming more and
more because of higher wages, businessesare more tempted to replace humans with rubits.
People people Chipotle's already gotten into theaction, and I think they are
(18:00):
going to be the first to moveover completely, rolling out the robot that
whips up burrito bowls and salads inthe like. And you have news outlets
reporting that they're swapping out workers forkiosks. Governor Knewso said that we weren't
gonna see costs and the rise inprices, which is garbage. It's not
(18:26):
even a smart thing to say Starbuckshigh dates prices as much as fifteen percent.
Yeah, I know, on anexpensive coffee that's in my opinion,
not very good coffee. Lovers canend up shelling out to an extra two
hundred dollars a year. Chicken burritoat Chipotle expect to pay eight percent more.
(18:48):
So, I know that it lookssometimes these things look like, Hey,
it's gonna it's going to be agood thing. Just give them money.
Well, no again, why notthirty dollars? Why not thirty five
dollars? Make a difference. Excuseme, because it ultimately comes to us.
We come back. Another tie intothis. Chipotle people are saying on
(19:15):
the TikTok that giving out smaller portionsis the new norm. There they're fighting
back. I'll give you what Iknow. You can make the decision for
yourself. You're listening to the ForkReport with Nil Savedra on demand from KFI
AM six forty. All right,Chipotle, are they giving out smaller portions?
(19:37):
Here? I'm going to break itdown. Here's the basic stir over
the whole Chipotle thing. Some TikTokusers are claiming that the portions they get
aren't what they used to be.This could be all over the place,
could be here in southern California.Obviously, people are looking at the repercussions
of the twenty dollars an hour andwhat it's going to be. Here's the
thing about business. They don't justgo, Okay, I'm sorry. I
(20:03):
was crazy. We don't want tomake money anymore. We were treating you
poorly. It's not how it works. They go, okay, okay,
you're going to force me to dothis? Where am I going to cut?
So they're saying that those days ofoverflowing burritos, the hefty bowls that
we all know and love, they'relong gone. People aren't happy about it.
And these TikTok food detectives, they'vebeen sharing photos and videos of what
(20:26):
they claim are measley portions from Chipotle. Some even went as far as filming
their orders being made. Now,what they're suggesting is that when they turn
their cameras on, they got morefood. So when the Chipotle service person
is making your britle bowl or yourburritos, when the camera was on,
(20:48):
they put more in it. SoChipotle's coming out and they're saying bs.
They're saying these claims are false.They insist they've never told their workers,
which is a way to say this, by the way, they never told
their workers to give out bigger portionsto people with cameras or phones on.
Okay, have you told them togive them smaller portion? I don't know.
(21:10):
It's not always what's said, it'swhat's not said to me. So
according to Lori Shallow, that can'tbe right with that name. S h
A. L O W. Shallo. Shallow would say, yeah, she's
from Chipotle's corporate Affairs and Food Safety. She says their portions haven't changed and
(21:33):
that they've been reminding their employees tostick to the right amounts. Yeah,
because employee to stick to the rightamounts. They're not saying, hey,
load it up. They're saying tostick to the right amounts. Now,
what about, you know, forcompensation for anyone feeling short change. I
don't know that they're going to say, oh yeah, come back in,
We'll give you free whatever. Butthe TikTok user with this massive following name
(21:59):
is Key Lee. He even madea video airing his disappointment with a Chipotle's
recent offerings when he went in thereand he struggled to find enough chicken in
his bowl, calling it flavorless andcold. And he's not alone. You
got a lot of these people onlinesaying that they're fed up with Chipotle's portion
sizes, urging others to leave onestar reviews online. I mean, if
(22:22):
this isn't the case, that's kindof crappy too. But amidst all of
this, there's one TikTok video showinga burrito being loaded up like there's no
tomorrow, and the person says,the rumors are true. I held my
phone up at a Chipotle and theyloaded my burrito. I guess that's the
heck there. Chipotle CEO Brian Nicolesays he isn't too thrilled about this trend.
(22:48):
He called it rude to our teammembers to hold up your phone.
You know, I can't disagree withthat, but I mean, if I
got you more phone and I madeit clear that Chipotle isn't about unlimited portions,
rather quality ingredients and delicious bulls,so that you know how I read
that, Hey fatty, That's howI read that, Hey fatty, That's
(23:10):
how it starts out. It's it'sclear that it's not about your big fat
tubble lard portions, but rather arequality ingredients and delicious ingredients. So keep
it moving, tub ago. That'sall you get. But you know,
(23:30):
you think that they'd have like aserving thing of some kind, like a
little cop or serving, you know, like in prison that slop that that's
that's what you get. That's thethat's how we make it. That would
make too much sense. But ifyou've got a spoon and it, you
know, and then you got todeal with what a heaping spoon or non
(23:52):
heaping spoon or just boon this is, you know, or let it fall
from something like a little gravity fedthing where it just goes onto the brito.
All right. You remember those qrrcodes that popped up at every table
during the pande. They are goingthe way of the Dodo Bird. I
will explain why when we return,So go nowhere. You've been listening to
(24:17):
the Fork Report, You can alwayshear us live on KFI AM six forty
two to five pm on Saturday,and anytime on demand on the iHeartRadio app
Hey, it's Neil Sevedra. You'relistening to kfi EM six forty the four
Report on demand on the iHeartRadio app. Wow, do you do three hours
of celebrating food? We have plannedfor you, some guests, some tips,
some tricks on beyond, a coupleof interesting things for sure, including
(00:22):
eating alone and a restaurant that hasan age limit that I think might surprise
you. We'll be talking about thatcoming up a little bit later. But
now let's start with technique. Ohthe week. All right, let's break
down barbecue sauce. I wanted toget into barbecue sauce today. We like
to barbecue, and we'll get intoit. Let's break down the sauces first.
(00:47):
I'll give you a little easy recipecoming up in a little bit,
and maybe a couple of store brandsthat I would recommend. But let's break
down the sauces across America in away that we can easily just consume it.
Right, you think barbecue sauce,A lot of you picture that thick
sweet stuff from Kansas City. Fantastic. It is kind of the poster child,
(01:10):
if you will, for barbecue.And I get that. Brands like
Casey masterpiece that started in nineteen seventyseven come to mind. But barbecue sauce
isn't just about making your taste budsdance. There's a lot of culture behind
it, and especially here in theUnited States where regionally there is a lot
(01:33):
of back and forth as to whata good barbecue sauce is and what those
regions and cultures bring to it.So back in the day, barbecue sauce
was heavily about vinegar, getting thatbite, you know, getting just that
at the back of the jaw bonethere, you know, that tartness back
(01:55):
there, So vinegar and the acidthat comes with it, spice, then
a little bit of sweetness, andit was used for basting. It was
used for flavoring meat, not justslathering on top. So with that you
had different regions putting their twist onit, like in the Carolinas, where
(02:15):
they'd add mustard, add to thatvinegar and they would get that balance.
Nowadays, boom across the board,a full spectrum of flavors. You can
find all kinds of barbecue sauces inthe market. Some are super sweet,
some are more tangy, some sureare smoky, And it's this whole world
(02:38):
of flavor, and you may think, gosh, there was this barbecue sauce
for my youth, And that's whatI think about barbecue sauce, and that's
great. That's kind of how Iam. I think about certain sauces,
certain basic flavors that I remember,probably more on the Texas side, the
molasses and the brown sugars, thosetypes of things. But with the interwebs,
(03:04):
you can get recipes from anywhere foranything, and that means for your
barbecue sauces as well. A lotof mix of traditions blending together. And
in addition to that, you cannotonly get your hands on those, you
can combine some of them and kindof make your own regional type style.
So let's go into some of themajor styles. Kansas City style. That's
(03:30):
one that's all about sweetness. Youget that really thick molassesy, that brown
sugar, hint of smokiness make itstand out very very delicious, very wonderful
and adds to the meat in avery traditional way. Alabama white sauce,
(03:52):
Now this is different. You gotmayo with a cake of vinegar in it.
It's tangy, it's creamy, it'svery good for chicken. Anything else
you want to up veggies. Itgoes well with, but certainly a different
style than your Kansas City East Carolinastyle vinegar sauce vinegar sauces you get.
(04:13):
This is your old school style andit's all about that vinegar, all about
red pepper flakes, no tomato inside. It's tart, it's tangy. It
perfectly cuts through any fatty meats forsure. Memphis style Memphis is known for
its dry rubs, but they stilllove their sauces as well as well.
(04:36):
They are where they lean on thattomato e with a bit of sweetness in
there. But there's a lot ofvariety, and it depends on where you
go, because you know, differentparts tend to have their own spin on
it. Saint Louis style Saint LouisBarbecue is all about their spare ribs,
of course, and their sauce isdefinitely going to be focused upon that.
(05:00):
It's got a little bit of everythingin it, sweetness, tang a touch
of smoke that really brings it togetherand imparts that flavor on things like ribs
perfectly. Carolina gold sauce mustard isthe star. The light shines brightly upon
thee it's got that bright yellow color, a tangy flavor pairs perfectly with pork.
(05:25):
I'm hungry Texas style, the Texaswhere barbecue is practically a religion,
and to say anything about it,you better soften the blow by saying something
about the person's mother, which isless offensive in Texas than talking about their
barbecue. Got a bit of everythingyou can hear too. This kind of
(05:45):
is one of my go tos,along with Kansas City. I'm a big
fan of Kansas City. So fromthick tomato sauces to thinner vinegar based sauces,
they've got all of those and beyond. Don't forget the salsa. Big
deal in barbecue joints there in Texas. Funny enough, So that's the basic
tour of barbecue sauces across America,whether you like it sweet, tangy,
(06:09):
spicy, something for everyone on thebarbecue sauce menu. We come back,
I'll get into a very simple recipefrom Serious Eats and one of my favorite
authors, Kenjie Lopez Alt. That'svery easy, probably less than thirty minutes
to throw together. And I'll namebarbecue sauces over the counter from your regular
(06:30):
grosser that I think are pretty duringgood and should be something that you should
try. Barbecue sauce is our techniqueof the week. We come back,
there will be more. You're listeningto the Fork Report with Nil Savedra on
demand from KFI AM six forty.Happy Saturday to you folks. It is
your friendly neighborhood Fork reporter Neil Savedra. This is the Fork Report, celebrating
(06:54):
food, beverages, out and beyond, talking about barbecue sauce for technique of
the week. If you miss anything, of course, you can hear it
all on demand on the iHeartRadio app. Just look for for Purport. So
here's a recipe for barbecue sauce goesgreat with all sorts of grilled foods,
whether it's chicken, ribs, burgers, whatever it is. It was created
(07:15):
by Kenji Lopez Alt, one ofmy favorite writers from Serious Eats, and
it's pretty easy and inexpensive. Soregardless of what you're making, keep in
mind that you can do this.You can do it, man. You
can do it at home. Easy, peasy, lemon squeezy. Start by
mixing together some of the classic barbecueingredients. I'll break them down, but
(07:38):
you got your ketchup, which isa great bas Molasses, mustard, chicken
broth is in here, Worcester Shyersauce, cider, vinegar, a little
bit of hot sauce in there.Instead of sauteging the onions and butter,
which is what you begin with,normally takes a little extra time. You
can do that if you wish,but you can also grate them a small
(08:00):
onion on a box grater. Thelarge size openings, it's quicker, adds
the right amount of pop and flavor, gives the sauce some extra depth and
helps take you to that flavor baseyou're looking for. So the sauce also
is going to be ready to goin your fridge because it holds four weeks,
(08:24):
so you're good to go there.Some people use a little liquid smoke
to add smoke. If you're doingthis in the kitchen and not in the
outdoor grill, just keep in mindliquid smoke is actual smoke. It's a
really weird thing, but boy isit potent. A lot of people bad
mouthed, They're like, why wouldyou put that in there? Just smoke
it. Listen, Let's face it, we all don't have the time to
(08:46):
do that or the supplies to doit. If you need to, you
can put a tiny bit of liquidsmoke in there and that'll beef it up.
So one cup chicken broth, halfcup catch, quarter cup dark molasses,
a little more if you want.One small onion grated as I said,
(09:07):
two tablespoons worst shy or sauce.One tablespoon brown mustard, two tablespoons
cider vinegar. You can add moreor less, depending on how much acid
you want it. Two teaspoons hotsauce. You can adjust that to your
taste. Two tablespoons a spice rub. If you have a spice rub that
(09:28):
you love, then you can gofor that. One teaspoon liquid smoke.
That even seems a little bit likea lot to me, considering this is
only going to give you about twocups. Here's how to make it.
You put all the sauce ingredients ina saucepan over medium low heat. Whisk
everything together and let it simmer untilit thickens up about fifteen minutes or so.
(09:52):
God I can smell it. Itshould reduce about one third taste of
sauce. You can adjust the flavormore here, maybe a little bit more
vinegar or salt hot sauce if you'redown with that, and once it's cooled
down, store it your barbecue saucein a sealed container in the fridge.
Actually, I say a couple ofweeks. They say several months. I
(10:13):
trust them. They're very good ontheir science. If you've you know,
let it go for a few months. I don't know, why aren't you
grilling more? All right? Sothat's it, very basic. And before
we go, here's a couple ofstore bought ones. I believe they're just
two that I believe are worth buying. Bullseye original, like an old shoe,
(10:35):
an old friend, very familiar,maybe a little bit on the sweet
side for some folks. I loveit. I think it's just a good,
solid sauce. Not to mention itis a family favorite. My wife
likes it, my son likes it. It's got smoky flavored, little bit
of heat, molasses and that sweetness. It kind of has that chain barbecue
(10:58):
joint. And I know people mayroll their eyes because they're purest or whatever.
I think it's delicious and I thinkit's fun, and I like to
be taken back there. Then,Stubbs, if you've ever heard about the
guy behind the sauce, Christopher B. Stub Filled or Stubbs as he was
known, back in the late sixties, had a barbecue spot. This is
what became this great sauce in thenineties. Unfortunately he's passed, but he
(11:26):
became very popular after a sit downwith David Letterman and became very, very
popular. You can now buy it, not too sweet like others out there,
space of tomato and vinegar, justa hint of smoky spice and a
little bit of black pepper and garlicin the finish there that makes it stand
(11:48):
out. So those are my twopurchasable over the counterplaces you can find just
about anywhere for your barbecue sauce needs. Again, if you missed anything,
go back. Listen to the podcaston demand at your leisure on the iHeartRadio
app about an hour or so afterwe get off the air today you're listening
(12:09):
to The Fork Report with Nil Savedraon demand from KFI AM six forty.
Hey there, Howdy, Howdy,howdy. Neil Savadra and the Fork Report
here all things food, beverage andbeyond. Let's face it, man,
the one thing we don't argue muchabout much is good food. Right,
just getting good food, spending timewith family and friends. And that's what
(12:31):
we like to talk about here onthe Fork Report. On occasion, there's
stuff that creeps in. You can'tget away from politics. When it comes
to local eateries, especially here insouthern California. It's really hard, man,
It is really hard for these placesto stay afloat local food eateies.
(12:56):
Even you know chains McDonald's all this. You think, ah, well,
they're owned by McDonald's. No checkand see, a lot of them are
local. They're own they're basically amom and pop business. They just buy
the rights to use the name andall of that. So keep in mind
(13:18):
that this rate hike for the twentydollars an hour for the minimum wage that
they said is primarily they being thepowers that be here in California read Governor
Gavin Newsom when they say that it'sthe best thing, it's not very Rarely
does money solve things. I knowthat sounds stupid, but it's the truth
(13:43):
that more money doesn't necessarily solve somethingbecause it's more money. If there's a
problem with earning money and earning enoughto live, there's more to it than
just the dollar amount I assure youfrom somebody who's made mini wage in the
past and has worked my way upwithout a college degree. So twenty dollars
(14:09):
an hour. Governor Gavin Newsom justifiedthe move, if you remember, by
saying they need to address some inequalities. So I'm all four. You got
unions, they're coming all out sayingthey're for it. But I think it's
fair to say that some unions arebetter than others, and some unions are
more about protecting themselves than they aretheir members, their particular power keeping that
(14:31):
power. Now, you may say, Neil, this happened months ago,
while are you talking about it now? Because we're as it continues to unfold,
we're finding out more of the unintendedconsequences and how it affects us and
the people that we're trying to help, right the people we say we care
about, and those are the peoplethat were underpaid and we're still having problems
(14:56):
making a living wage. CNN wasall over this news. They proclaimed that
around half a million fast food workersin California would now be pocketing twenty bucks
an hour. You got all kindsof different groups. Center for American Progress,
all these people coming out cheering.But there's a difference between good sound
(15:18):
reasoning and reasons that sound good,And I think politically a lot of times
they look for something that sounds goodon the surface, but it's not well
thought out and there's unintended consequences withgo you know that come with it?
It would lift millions of families outof poverty, No it won't. No
it didn't give the economy a boost, No it won't. Know it didn't.
(15:41):
None of that has been holding up. If it was really about the
money, why the hell would youstop at twenty dollars an hour? Why
not go to thirty? If itreally was going to do so much for
the economy, so much for theindividual, why not just boost it all
the way around? Because ultimately thatwe've seen throughout history that the government meddling
(16:04):
in certain things that should raise naturallybased on supply and demand and the like,
that when the government gets involved,it doesn't end well. Nine out
of ten times. French economist FrederickBastilla he knew this well. If you
(16:27):
haven't read some of his philosophy andstuff. He was what eighteen eighteen thirties,
eighteen twenty something like that. Hetalked about the scene and unseen consequences,
right, the stuff you know,the stuff you don't know, and
that government intervention in economic decisions cancause problems more than you'd think. So
(16:52):
raising the minimum wage might have lookedgreat because you say, yeah, it's
going to put more money in there, but it's just a tiny, tiny
bit of the way things were.Some restaurants have shut down. That's not
good. Thousands of Californians out ofwork. Others have had to slash hours
for their employees. For example,a Ploye local which is a local started
(17:14):
here in the Southland, they cutits employees hours by ten percent. Pizza
Hut, you remember they threatened thisand then they followed through with it.
They gave the boot to over onethousand delivery drivers, so that's bad to
them. They lost their jobs.But you pay more for delivering for delivery
now because it goes through a thirdparty delivery app or service, And at
(17:37):
one point employees are starting to go, well, it's what's what's good about
a raise? If you're out ofa job. Automation is looming more and
more because of higher wages, businessesare more tempted to replace humans with rubits.
People people Chipotle's already gotten into theaction, and I think they are
(18:00):
going to be the first to moveover completely, rolling out the robot that
whips up burrito bowls and salads inthe like. And you have news outlets
reporting that they're swapping out workers forkiosks. Governor Knewso said that we weren't
gonna see costs and the rise inprices, which is garbage. It's not
(18:26):
even a smart thing to say Starbuckshigh dates prices as much as fifteen percent.
Yeah, I know, on anexpensive coffee that's in my opinion,
not very good coffee. Lovers canend up shelling out to an extra two
hundred dollars a year. Chicken burritoat Chipotle expect to pay eight percent more.
(18:48):
So, I know that it lookssometimes these things look like, Hey,
it's gonna it's going to be agood thing. Just give them money.
Well, no again, why notthirty dollars? Why not thirty five
dollars? Make a difference. Excuseme, because it ultimately comes to us.
We come back. Another tie intothis. Chipotle people are saying on
(19:15):
the TikTok that giving out smaller portionsis the new norm. There they're fighting
back. I'll give you what Iknow. You can make the decision for
yourself. You're listening to the ForkReport with Nil Savedra on demand from KFI
AM six forty. All right,Chipotle, are they giving out smaller portions?
(19:37):
Here? I'm going to break itdown. Here's the basic stir over
the whole Chipotle thing. Some TikTokusers are claiming that the portions they get
aren't what they used to be.This could be all over the place,
could be here in southern California.Obviously, people are looking at the repercussions
of the twenty dollars an hour andwhat it's going to be. Here's the
thing about business. They don't justgo, Okay, I'm sorry. I
(20:03):
was crazy. We don't want tomake money anymore. We were treating you
poorly. It's not how it works. They go, okay, okay,
you're going to force me to dothis? Where am I going to cut?
So they're saying that those days ofoverflowing burritos, the hefty bowls that
we all know and love, they'relong gone. People aren't happy about it.
And these TikTok food detectives, they'vebeen sharing photos and videos of what
(20:26):
they claim are measley portions from Chipotle. Some even went as far as filming
their orders being made. Now,what they're suggesting is that when they turn
their cameras on, they got morefood. So when the Chipotle service person
is making your britle bowl or yourburritos, when the camera was on,
(20:48):
they put more in it. SoChipotle's coming out and they're saying bs.
They're saying these claims are false.They insist they've never told their workers,
which is a way to say this, by the way, they never told
their workers to give out bigger portionsto people with cameras or phones on.
Okay, have you told them togive them smaller portion? I don't know.
(21:10):
It's not always what's said, it'swhat's not said to me. So
according to Lori Shallow, that can'tbe right with that name. S h
A. L O W. Shallo. Shallow would say, yeah, she's
from Chipotle's corporate Affairs and Food Safety. She says their portions haven't changed and
(21:33):
that they've been reminding their employees tostick to the right amounts. Yeah,
because employee to stick to the rightamounts. They're not saying, hey,
load it up. They're saying tostick to the right amounts. Now,
what about, you know, forcompensation for anyone feeling short change. I
don't know that they're going to say, oh yeah, come back in,
We'll give you free whatever. Butthe TikTok user with this massive following name
(21:59):
is Key Lee. He even madea video airing his disappointment with a Chipotle's
recent offerings when he went in thereand he struggled to find enough chicken in
his bowl, calling it flavorless andcold. And he's not alone. You
got a lot of these people onlinesaying that they're fed up with Chipotle's portion
sizes, urging others to leave onestar reviews online. I mean, if
(22:22):
this isn't the case, that's kindof crappy too. But amidst all of
this, there's one TikTok video showinga burrito being loaded up like there's no
tomorrow, and the person says,the rumors are true. I held my
phone up at a Chipotle and theyloaded my burrito. I guess that's the
heck there. Chipotle CEO Brian Nicolesays he isn't too thrilled about this trend.
(22:48):
He called it rude to our teammembers to hold up your phone.
You know, I can't disagree withthat, but I mean, if I
got you more phone and I madeit clear that Chipotle isn't about unlimited portions,
rather quality ingredients and delicious bulls,so that you know how I read
that, Hey fatty, That's howI read that, Hey fatty, That's
(23:10):
how it starts out. It's it'sclear that it's not about your big fat
tubble lard portions, but rather arequality ingredients and delicious ingredients. So keep
it moving, tub ago. That'sall you get. But you know,
(23:30):
you think that they'd have like aserving thing of some kind, like a
little cop or serving, you know, like in prison that slop that that's
that's what you get. That's thethat's how we make it. That would
make too much sense. But ifyou've got a spoon and it, you
know, and then you got todeal with what a heaping spoon or non
(23:52):
heaping spoon or just boon this is, you know, or let it fall
from something like a little gravity fedthing where it just goes onto the brito.
All right. You remember those qrrcodes that popped up at every table
during the pande. They are goingthe way of the Dodo Bird. I
will explain why when we return,So go nowhere. You've been listening to
(24:17):
the Fork Report, You can alwayshear us live on KFI AM six forty
two to five pm on Saturday,and anytime on demand on the iHeartRadio app
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