September 7, 2024 • 27 mins
Technique of the week: Food safety during a power outage, and Chimichurri Sauce. Ivan Vasquez of Madre talking Mezcal Por Siempre. This festical is taking place on 9/14.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app with you every single
Saturday from two to five. Time to hang out, shake
off the heaviness of the week and come together and
well chill and I'm bump and I'm bump.
Speaker 1 (00:19):
Boom.
Speaker 2 (00:20):
We have to today because today is hot. We got
technique of the week before we get into chimmy cherry
sauce and I'll get you into that.
Speaker 1 (00:28):
What a great sauce it is.
Speaker 2 (00:30):
As the day goes into the evening cools off, you
light up that grill. It goes great with chicken, it
goes great with steak. And we'll get into that. But
I wanted to go over something we've talked about in
the past, and that is a food safety during power outage.
Speaker 1 (00:48):
It has been nuts.
Speaker 2 (00:50):
Basically last night I watched as different parts of our
neighborhood went off the grid, I mean boom that day
and you see it during you know, with the ring
programs or what have you. And I'm seeing this all
over the place and everybody is reaching out, going you know, what,
who do I call or how do we get this
(01:12):
taken care of and people were running around, and I
talked to my friend, Councilwoman Monica Rodriguez of the seventh District,
and she said, this is happening everywhere. There's this the
extreme heat is causing all of the power grid to
go down in different areas, and she was kind enough
to send me some information. So she's saying, you got
(01:38):
you gotta get out there and take care of this.
The media is just not focused enough. They're talking about
stay cool and all of that, but people aren't covering
the outages enough. So you got to notify the city
of Los Angeles and you got to find out how
to connect with the DWP. So if you've got power outages,
(02:03):
they should be reported to one eight hundred dial DWP
one eight hundred dial DWP. That's eight hundred three four
two five three ninety seven eight hundred three four two
five three ninety seven. You can also go to LADWP
(02:26):
dot com outages immediately let them know because you've got
people that have had their power out for ten hours
or more and this is causing massive problems. So all
throughout the valleys different parts of Los Angeles. Of course,
I've seen some stuff going on in Orange County as well.
(02:48):
If this is impacting you, you've got to let someone know.
Speaker 1 (02:53):
You've got to get people on it.
Speaker 2 (02:55):
So again, contact customer contact center at DWP one eight
hundred dial DWP eight hundred dial DWP or eight hundred
three four two five, three nine seven. You can also
go to LADWP dot com outages and look at the
power outage map to see if you're in the area.
(03:17):
We were doing that all night last night as the
power was going off around us, so I had to.
Speaker 1 (03:23):
I will tell you what I did.
Speaker 2 (03:25):
I made sure, I made sure what was in the refrigerator,
what was in the freezer. I went ahead and made
sure that all the laptops were powered up, that any
of my extet my portable power stations were all powered
up and at one hundred percent. Those are things that
will charge your phone and the like. And then make
(03:47):
sure that you have your lighting options.
Speaker 1 (03:50):
Yeah.
Speaker 2 (03:51):
I know candles are romantic at all, but they're not
always that safe, especially when you had you know, earthquakes
already today. The last thing you should be doing is
lighting a big wax dick, is my guess. So make
sure you have batteries and everything and that you're kind
of proactive on this stuff, but you've got to let
your local power authorities know when the power goes down
(04:12):
and report it, and that goes up on the map
and then it go You should start to be able
to see as it goes in rotation for the queue
as to when they're going to call someone out, and
then you'll see when somebody has been called out, and
then you'll see when it's completed as well. So those
are the things that you need to be aware of there.
For all the talk about how hot it is, there
(04:34):
has been very little coverage of what to do in
a power outage because a lot of that is happening
right now. So refrigerated food and power outages, your refrigerator
will last for about four hours once the powers off.
(04:55):
That means it will it will start to get warmer
and warmer inside. The perishable food will only be good
for two hours under the forty degrees so once it
goes from forty degrees to forty one degrees, that food
(05:16):
is going to start building with bacteria and becoming unsafe.
Speaker 1 (05:21):
So there's a two hour window there.
Speaker 2 (05:23):
Your refrigerator will stay cold for about four hours, so.
Speaker 1 (05:28):
Keep that in mind.
Speaker 2 (05:30):
That is with you keeping it mostly shut, so do
not go into it if you don't need to. Your
freezer will stay for about twenty four hours, depending on
how full it is, and you know what you have
in there, because it ends up becoming its own ice box.
I would suggest going out and getting some. I have
foldable ice chests so they don't take a lot of
(05:52):
room up. I keep them in my car, usually my truck,
and you can unfold them, put ice in them. Take
care of that. That's one way to keep things chilled.
I've in the past gone out and when I had
meat and it was getting to the point where it
was going to be problematic, I threw it on the grill.
I lit the grill, threw it on the grill, started
(06:13):
cooking it and giving it out to neighbors, along with
whatever beers and SODA's I had that were going to
go warm. You know that you don't want it all
to go bad. If you can cook it and give
it out to folks, then I would suggest doing that.
If you are in doubt, toss it out. I mean meat, poultry, seafood.
You're gonna you know, if it's above forty degrees farrenheit
(06:38):
four degrees celsius or above for more than two hours,
you got to throw it out. Thawing meat or poultry, salads, meat, tuna, shrimp, chicken,
egg salad, that stuff's got to go. Ravy, stuffing, broth,
lunch meats, hot dogs, bacon, sausage, dried beef, boom, it
goes after that two hours. Pizza with any topping, boom,
(07:00):
cans labeled, keep refrigerated if they are open, get rid
of them. Cheeses, soft cheeses, all that stuff. Your dairy,
your eggs, you're going to have to discard, So keep
that in mind. Today it's incredibly hot, incredibly hot through
most of the south Land, and if the power goes
out in your home, that that is your standard. About
(07:24):
four hours, if you keep the door shut, your refrigerator
will be at its temperature. Then it will start to
dip and go higher than forty degrees. That is the
danger zone and that's when problems happen. Then you have
a countdown of only a couple hours in that and
you got to start tossing things. Don't get sick. It's
(07:47):
not worth it. And that is my tip for you.
We come back, we'll get into Jimmy chury sauce one
of the greats for just about anything, and it's nice
and bright and herbaceous and something you should know how
to put together. We'll get into that for the next
part of Technique of the Week. So go nowhere.
Speaker 3 (08:09):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (08:16):
Hey, everybody, Happy Saturday to you.
Speaker 3 (08:18):
Woo.
Speaker 1 (08:19):
It's a choke tea. Like last night.
Speaker 2 (08:24):
Last night, I didn't even want to grill it was
so hot because my grill was gonna get up to
seven hundred degrees whooo. But you get that grill up
tonight when it cools off and you throw chicken, you
throw gotch even sausage, you throw some flank steak or
(08:45):
something on their skirt, steak, whatever you're gonna do. Chimmy
chery sauce is your go to. So I'm gonna tell
you how to break down a simple chimmy chury sauce.
It's fresh, it's flavorful, it should be go to for you.
It's zesty, it's very quick to put together, and it
(09:06):
goes with both veggies, meats, whatever you're doing. So said,
no cook condiment. It's made mostly of fresh parsley, a
little red wine vinegar, some oregano, some garlic, olive oil,
and some people use it just to brush or baste
onto steaks. You spuin it onto meats like steak or
chicken as they cook. Afterwards, you can use it as
(09:29):
a marinade and it's delicious. You can serve it on
the side. So it works in so.
Speaker 1 (09:33):
Many good good ways. It was the version that we
use here. There's many in the US.
Speaker 2 (09:41):
We tend to use the green version, or make the
green version Jimmy Churi verning and it is most popular here.
There is a red version made with red bell pepper
is red onion in the like, but we're going to
focus on the green version. So ingredients you need half
cup chopped fresh flat parsely. I will tell you you
(10:02):
want the leaf, you do not want the stems. The
stems get more bitter and it's not as good. Four
garlic cloves minced, one shallot minced. It's not traditional, but
it does add a little flavor to it that is
pretty damn tasty. One teaspoonful dried oregano, one small red chili,
(10:23):
seeded and diced, or two tablespoons red pepper flakes, three
tablespoons red wine vinegar. You can use white wine vinegar
two if you wish. One teaspoon salt, half teaspoon black pepper.
Two thirds cup extra virgin olive oil. I mean extra virgin,
like she's never even been outside. So you just put
(10:44):
it together. You prep those ingredients. If you've got a
food processor, then you're in the money. You add the parsley,
the garlic, the shallots if you're using them, oregano, red
chili or flakes, red wine vinegar, salt and pepper into it.
You pulse until everything's finely minced. But you don't want
to overdo it. You don't want to paste or anything.
(11:04):
It's just kind of finely chopped herbs and garlic. As
a matter of fact. If you don't have a food
process or you can do it with a knife, you
can mix it.
Speaker 1 (11:12):
You can chill it.
Speaker 2 (11:13):
You transfer to a mixing bowl, you stir it in
the olive oil. You give it a gentle mix, and
if you have a few minutes, you let it sit
out for about fifteen minutes to let the flavors meld.
Adjust for taste the different seasonings you want to put
in there. But you serve it and you enjoy. It's
usually served at room temperature. You can drizzle it over
(11:35):
those meats, like I said, veggies, you can use it
as a marinade and it's very delicious. A couple of
quick tips again, partially you want to use the leaves,
not the stems.
Speaker 1 (11:46):
Garlic.
Speaker 2 (11:47):
Fresh garlic is key. Don't try and do this with
garlic powder or anything like that. You can use dried regano.
It's more traditional in this and that's fine. You can
make it ahead and you put airtight container in the fridge.
It probably two days or so, maybe three a day
is good because it starts to marry a little bit
(12:08):
too much and it's gonna start laying flat again. It's
not usually spicy traditionally, but you can add more kick
to it if you want Keto friendly all that. You
can freeze it. I've seen people put it into ice cubes.
The thing is you freeze it overnight, then you pop
it out of the ice cubes.
Speaker 1 (12:26):
You put it into a ziploc.
Speaker 2 (12:27):
Bag or you you know, suck the air out of
it there and you're good to go. But chicken, shrimp, fish, veggies, skewers,
you can even put it on pasta or rices. It's
really delicious and it's something that should be in your arsenal.
Speaker 1 (12:43):
So bonepotito. All right, we're gonna talk.
Speaker 2 (12:46):
Miss Cow when we come back in an event that you,
if you're curious about Miss cal or a fan, need
to know about. All Right, Neil Savedro with the Fork Report.
It is a beautiful hot Saturday out there.
Speaker 3 (12:57):
You're listening to The Fork Report with Nils on demand
from KFI AM six forty.
Speaker 2 (13:03):
Hey, everybody, it's the four Port all Things Food, beverage
and beyond on this very hot Saturday afternoon here in Burbank. Man,
oh man, it got up to like one hundred and
eight or something, and it was funny. I was listening
to people walking past each other yesterday walking dogs, doingever
and they're all talking about what the heat was at
(13:25):
their house. Yeah, this is what we're looking at. So
we have had this gentleman on the show many times before.
And I tend to say Ivan, but it's Von Ivan.
But see you do that, You do that BV thing
that my dad never taught me. So Ivan Vasquez. He
(13:47):
is a visionary chef owner behind the celebrated Wahawk in
restaurant and Madre. We've had him here on the show
many times. He is one of those people that I
love to geek out over because his knowledge and I
just love smart people that are passionate about food and beverage.
He's premiere mescal bars in the US period, boasting impressive
(14:12):
selections over four hundred varieties and growing.
Speaker 4 (14:16):
Over four hundred botles of mescalo, all traditional, and is
the biggest selection on mescolo in the United States.
Speaker 2 (14:22):
And you really support the small scale mescal producers.
Speaker 5 (14:26):
Right, Yeah? For sure?
Speaker 1 (14:27):
Does their treatment pay just yeah?
Speaker 5 (14:30):
And also knowledge?
Speaker 4 (14:31):
You know you we basically promote their knowledge and does
the value of the masculturational knowledge, heritage and tradition.
Speaker 2 (14:40):
And you come with your brood today, You come with
a group of folks and I'm very excited to announce
this on the show. You are producing with a team
the first festival in the US dedicated to showcasing all
the diversity of traditional mescal, the culture, the heritage, over
(15:02):
fifty five zero visiting mescal producers from Mexico. And you're
going to be out at the La River Studios from
three to eleven. Coming up on nine to fourteen, right.
Speaker 4 (15:14):
Correct, It's happening next week. We are very proud, very
excited to create this first edition of Mescalpurcian pre the
first ever event of Messculturational in the United States. It's
founded by me Rossio and our team Roland, and we
also have Antonio that is going to be participating with
(15:35):
his brand at this historical event in Los Angeles where
we have seventeen makers, seventeen maestros and maestras coming from Mexico,
many of them for the first time, to talk about
what messculturationally is, their history, their tradition and most important.
You know, they decided to come to the United States,
(15:58):
specifically to La because they know high important on and
how much people really respect mescaltrais or not here in
South California.
Speaker 2 (16:07):
What would you say, and anybody can jump on this
if you wish, But what would you say is miss
the largest misconception about mescal in the United States?
Speaker 6 (16:18):
Well, I believe that the biggest one is that they
believe that tequila and mescal, for example, are kind of
like the very different thing. When mescal used to be
a tequila or tequila used to be a mescal, Mescal
is not smoky that's the biggest misconception. There's hints of
smoke because it's cooked underground. But mescal, each plant, each
(16:41):
specie or variety holds amazing flavors and aromas that you
would not want to contaminate with smoke.
Speaker 2 (16:48):
Yeah, so it's about variety because some are kind of smoky.
Some do have that a little bit more than others because.
Speaker 1 (16:55):
It's it's cooked underground.
Speaker 2 (16:57):
So yeah, and you're going to get that, and and
it may not read that way to everybody who's who's
had it and knows the different flavors that kind of
come forward once you get to know it. So what
would you say, all mescales are tequilas, but not all
(17:17):
tequilas or mescal.
Speaker 1 (17:20):
Vice verbs.
Speaker 4 (17:20):
I think these other praise But as Rosillo mentioned, tequila
used to be a mescale, right, so they used to
It used to be called mescal. The Tequilana people in
Gala used to be a naming that spirit as mescal
Tekilana because it was made out of blue weather got tequilana.
(17:41):
So due to the industrialization and commercialization, they decided to
remove the ward mescale and just live it as tequila.
Speaker 1 (17:51):
Okay, that's that is new to me.
Speaker 6 (17:52):
I was going to say to put it in simple
terms for people to understand it better. Think about wine,
you have different species and varietals. You have your brdos,
your cabernets or merlos. So with mescal it's the same, right,
we have many different species and within those species there's varietals,
and then there's regions and different pueblos so and then
(18:15):
different ways of making it depending on the pueblo and
the tradition. So it's going to vary a lot. So
you have the pestadis, you have you know, Espadinez, you
have Tobalas, you have you know like brocas, Presagrandez.
Speaker 2 (18:30):
The different expressions of all of those. And we went
through this last time you were here, and it was
I mean, each one had its own language, its own flavor.
Speaker 1 (18:40):
It just was.
Speaker 2 (18:43):
It was pretty magical. And I don't I don't get
that experience you get to you guys get to do
this all the time. But really that it's one of
the the for me, the least tapped. I'm getting to
know it more, but it's the least tapped and understood
by me on the program. So I love anytime that
people like you can come on the show and educate.
(19:03):
So we come back, we'll talk more about that. We'll
do some tasting. Thank you, yeah, no, thank you. You're
the one bringing the wonderful flavors this way, and then
we'll tell people more about First of all, they go
to where do they go to get the tickets?
Speaker 1 (19:19):
You rememberight?
Speaker 4 (19:20):
Oh, they go to our website MAO restaurants dot com.
It's selling up really quick. We're very excited about, you know,
the results, so hopefully we're you know, we got more
people in the last three days.
Speaker 2 (19:33):
Madre Restaurant m A d R restaurant dot com and
you can find out more information there. And mezcal Porday
is coming on nine to fourteen. All right, go nowhere.
You've been listening to the Forok Report. You can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
(19:55):
iHeartRadio app. Hey, everybody, it's the four Report, all Things Food,
beverage and beyond on this hot Saturday. So basically, we
shake off all the heaviness, you know, try and stay
away from politics and all of that when we can
and just focus on food breaking bread, connecting with each
other today, drinking and enjoying what makes life livable, and
(20:16):
that is good food, good conversation, and something good to drink.
Right now, we have Iman Vesquez from Madre has been
on the show multiple times. He's putting on an event
with a great team called mezcal Por and it's this
new the first. It will be an annual event, but
(20:37):
it is the first of its kind festival showcasing all
the traditional Mexican that this Mexican spirit has to offer,
its heritage, and of course tastings and the like.
Speaker 1 (20:48):
So how does that work?
Speaker 2 (20:49):
So is it do you you pay to get in
and then pay at every booth or does the ticket
cover everything else?
Speaker 4 (20:56):
No, the ticket is going to cover everything, all the tastings,
the fifty plus different projects of Mescott that we're gonna
have there, sograding to the mescalleros and mescalleros and maestros
we're gonna have. Within the event from three to eleven,
there's gonna be an after party with two partners. We're
gonna be making drinks, drinking Mescott. But basically the event,
(21:18):
the ticket covers the entire event.
Speaker 2 (21:20):
So and the key is you want to check out
the website uh madre Restaurant dot com, modrest Restaurant dot com. Also,
Mescale por Cimpre on Instagram has a link to event bright.
Event bright is where you find the tickets event bright
dot com, Mescale poor Cimpre, the festival fifty Mescal Uh,
(21:46):
I mean just.
Speaker 4 (21:48):
Yeah, Mescal traditional And today we have one of the
brand owners that is gonna be at Mescal. His name
is Antonio and he's gonna transport you to the tradition
on the roots that we're talking about how they make
mescal at this particular town of Wojaka school Sola de Vega.
(22:08):
So I'm gonna pass it to Antonio so he can
explain the process there.
Speaker 2 (22:11):
Wohaka and welcome. We met in the cafeteria area. I
didn't know who he was, but he had a smile
on his face. That should have known that he deals
with booze uh and food and all the great things
in life. But uh Wohaka is starting to come into
its own understanding. It's had a mixed relationship here in
Los Angeles where you could find the food and you
(22:33):
could find a great Wahakan food, but a lot of
people didn't understand as to the region. Even now with understanding,
you know, the Day of the Dead and things like that,
then it pops up again and so it's kind of
coming into its own even here in Los Angeles people
understanding the region a little more. How would you describe
the beauty and the uniqueness of Wojaka.
Speaker 5 (22:55):
Wow, thank you for having us to that. You know,
of course, it's it's it's amazing because people like Ivan
are key to bringing actually that flavor of what Wohaka
is to other parts of the world such as La
and two thousand and sixteen, I think I started to
(23:18):
notice this explosion of Wohackan cuisine here in La. I
became a fan of mescal in twenty eighteen. In the
place that I tried mescalles that were amazing, that were
awesome for the first time, was at his first location
all Noballe used to be called, and that that.
Speaker 1 (23:41):
Just took me back to a believer.
Speaker 5 (23:44):
Yes, it just took me back to my roots, to
me growing up in Wahaka in enjoying true mescalis, real
mescal because a lot of the times what we are
trying here in the and other parts of the world
or here in La wasn't traditional mis gud. It was.
(24:07):
It was miscut that was being mass produced to copy
or too satisfied the palette of the American people or
of other people that were used to taquila.
Speaker 2 (24:20):
And that's often the case that goes back to the
early days of the United States and immigration. Whether you're
Italian or whatever, or Chinese, the food was Americanized, it
was whitewashed for the European palette at the time.
Speaker 1 (24:37):
That is correct, and so it still goes on to this.
Speaker 2 (24:40):
Day and you think, ah, how could that happen with
you know, the diversity, you know, but it happens all
the time.
Speaker 5 (24:46):
Yes, I understand.
Speaker 1 (24:48):
Now.
Speaker 5 (24:48):
However, though, it is important that we look back at
those roots, at those ancestral heritages and Wahanka and other
parts of Mexico where people focus on keeping keeping how
traditional mescal is being made.
Speaker 1 (25:07):
I'm tasting some as you speak, by the way.
Speaker 5 (25:10):
Man, you know, I have some here of our brand.
Speaker 1 (25:15):
What was this first one that you had put in
front of me.
Speaker 6 (25:17):
This first one is a Presa Grande from southern Jalisco
by the brand Chacolo, the Partida family, very small badge,
and this is a family that is like six generations
now producing a gavid still its and fighting to keep
their tradition alive, as he was saying, and fight to
(25:38):
call the spirit mescad because as you know, only certain
areas can call it miscot. But the word itself should
not be a denomination of origin because it's a heritage word.
It's like if you were to put a denomination of
origin to the word or thea, it makes no sense.
And just for a fun fact, Mexico has thirty two states,
(26:02):
twenty six of them produce some kind of a gavid
distill it, okay, Mescal, So we haven't scratched the surface.
There's so much to taste. And at this event at
Mescal Poriempre, you'll be able to get a little bit
of all that, right because we have producers and projects
from north to south, to east to west, from Tamaulipas, Chihuahua.
(26:25):
You know, Harrisco, Sonora.
Speaker 2 (26:28):
You know you say that you barely scratch the surface
and kind of feel the same way with.
Speaker 1 (26:32):
Us talking today.
Speaker 2 (26:33):
Can you guys hang out for a little longer, Yeah,
because we barely were getting into that. And yes, I
want to taste more and I think that this being
the first of its kind, it's going to take a
minute for people to think in that this is going
on and it's happening on the fourteenth.
Speaker 1 (26:46):
And all of that stuff.
Speaker 2 (26:47):
So stay, we'll move some things around and we'll come
back and we'll talk some more. All right, So stick around,
don't go anywhere. We're talking mescal. We're talking mescal porcimpre.
This is coming up on the fourteenth. Very exciting that
this is happening in our own backyards. So being able
to go and enjoy this is huge. So I want
(27:09):
to tell you more about it when we come back.
You can also go to Madre Restaurant is it singular
or plural restaurants? Madre Restaurants dot com. Madre Restaurants dot com.
We'll take you that and.
Speaker 1 (27:22):
Give you more about miscount pors seem pray. When we
come back, we'll talk more.
Speaker 3 (27:26):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Niel Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app with you every single
Saturday from two to five. Time to hang out, shake
off the heaviness of the week and come together and
well chill and I'm bump and I'm bump.
Speaker 1 (00:19):
Boom.
Speaker 2 (00:20):
We have to today because today is hot. We got
technique of the week before we get into chimmy cherry
sauce and I'll get you into that.
Speaker 1 (00:28):
What a great sauce it is.
Speaker 2 (00:30):
As the day goes into the evening cools off, you
light up that grill. It goes great with chicken, it
goes great with steak. And we'll get into that. But
I wanted to go over something we've talked about in
the past, and that is a food safety during power outage.
Speaker 1 (00:48):
It has been nuts.
Speaker 2 (00:50):
Basically last night I watched as different parts of our
neighborhood went off the grid, I mean boom that day
and you see it during you know, with the ring
programs or what have you. And I'm seeing this all
over the place and everybody is reaching out, going you know, what,
who do I call or how do we get this
(01:12):
taken care of and people were running around, and I
talked to my friend, Councilwoman Monica Rodriguez of the seventh District,
and she said, this is happening everywhere. There's this the
extreme heat is causing all of the power grid to
go down in different areas, and she was kind enough
to send me some information. So she's saying, you got
(01:38):
you gotta get out there and take care of this.
The media is just not focused enough. They're talking about
stay cool and all of that, but people aren't covering
the outages enough. So you got to notify the city
of Los Angeles and you got to find out how
to connect with the DWP. So if you've got power outages,
(02:03):
they should be reported to one eight hundred dial DWP
one eight hundred dial DWP. That's eight hundred three four
two five three ninety seven eight hundred three four two
five three ninety seven. You can also go to LADWP
(02:26):
dot com outages immediately let them know because you've got
people that have had their power out for ten hours
or more and this is causing massive problems. So all
throughout the valleys different parts of Los Angeles. Of course,
I've seen some stuff going on in Orange County as well.
(02:48):
If this is impacting you, you've got to let someone know.
Speaker 1 (02:53):
You've got to get people on it.
Speaker 2 (02:55):
So again, contact customer contact center at DWP one eight
hundred dial DWP eight hundred dial DWP or eight hundred
three four two five, three nine seven. You can also
go to LADWP dot com outages and look at the
power outage map to see if you're in the area.
(03:17):
We were doing that all night last night as the
power was going off around us, so I had to.
Speaker 1 (03:23):
I will tell you what I did.
Speaker 2 (03:25):
I made sure, I made sure what was in the refrigerator,
what was in the freezer. I went ahead and made
sure that all the laptops were powered up, that any
of my extet my portable power stations were all powered
up and at one hundred percent. Those are things that
will charge your phone and the like. And then make
(03:47):
sure that you have your lighting options.
Speaker 1 (03:50):
Yeah.
Speaker 2 (03:51):
I know candles are romantic at all, but they're not
always that safe, especially when you had you know, earthquakes
already today. The last thing you should be doing is
lighting a big wax dick, is my guess. So make
sure you have batteries and everything and that you're kind
of proactive on this stuff, but you've got to let
your local power authorities know when the power goes down
(04:12):
and report it, and that goes up on the map
and then it go You should start to be able
to see as it goes in rotation for the queue
as to when they're going to call someone out, and
then you'll see when somebody has been called out, and
then you'll see when it's completed as well. So those
are the things that you need to be aware of there.
For all the talk about how hot it is, there
(04:34):
has been very little coverage of what to do in
a power outage because a lot of that is happening
right now. So refrigerated food and power outages, your refrigerator
will last for about four hours once the powers off.
(04:55):
That means it will it will start to get warmer
and warmer inside. The perishable food will only be good
for two hours under the forty degrees so once it
goes from forty degrees to forty one degrees, that food
(05:16):
is going to start building with bacteria and becoming unsafe.
Speaker 1 (05:21):
So there's a two hour window there.
Speaker 2 (05:23):
Your refrigerator will stay cold for about four hours, so.
Speaker 1 (05:28):
Keep that in mind.
Speaker 2 (05:30):
That is with you keeping it mostly shut, so do
not go into it if you don't need to. Your
freezer will stay for about twenty four hours, depending on
how full it is, and you know what you have
in there, because it ends up becoming its own ice box.
I would suggest going out and getting some. I have
foldable ice chests so they don't take a lot of
(05:52):
room up. I keep them in my car, usually my truck,
and you can unfold them, put ice in them. Take
care of that. That's one way to keep things chilled.
I've in the past gone out and when I had
meat and it was getting to the point where it
was going to be problematic, I threw it on the grill.
I lit the grill, threw it on the grill, started
(06:13):
cooking it and giving it out to neighbors, along with
whatever beers and SODA's I had that were going to
go warm. You know that you don't want it all
to go bad. If you can cook it and give
it out to folks, then I would suggest doing that.
If you are in doubt, toss it out. I mean meat, poultry, seafood.
You're gonna you know, if it's above forty degrees farrenheit
(06:38):
four degrees celsius or above for more than two hours,
you got to throw it out. Thawing meat or poultry, salads, meat, tuna, shrimp, chicken,
egg salad, that stuff's got to go. Ravy, stuffing, broth,
lunch meats, hot dogs, bacon, sausage, dried beef, boom, it
goes after that two hours. Pizza with any topping, boom,
(07:00):
cans labeled, keep refrigerated if they are open, get rid
of them. Cheeses, soft cheeses, all that stuff. Your dairy,
your eggs, you're going to have to discard, So keep
that in mind. Today it's incredibly hot, incredibly hot through
most of the south Land, and if the power goes
out in your home, that that is your standard. About
(07:24):
four hours, if you keep the door shut, your refrigerator
will be at its temperature. Then it will start to
dip and go higher than forty degrees. That is the
danger zone and that's when problems happen. Then you have
a countdown of only a couple hours in that and
you got to start tossing things. Don't get sick. It's
(07:47):
not worth it. And that is my tip for you.
We come back, we'll get into Jimmy chury sauce one
of the greats for just about anything, and it's nice
and bright and herbaceous and something you should know how
to put together. We'll get into that for the next
part of Technique of the Week. So go nowhere.
Speaker 3 (08:09):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (08:16):
Hey, everybody, Happy Saturday to you.
Speaker 3 (08:18):
Woo.
Speaker 1 (08:19):
It's a choke tea. Like last night.
Speaker 2 (08:24):
Last night, I didn't even want to grill it was
so hot because my grill was gonna get up to
seven hundred degrees whooo. But you get that grill up
tonight when it cools off and you throw chicken, you
throw gotch even sausage, you throw some flank steak or
(08:45):
something on their skirt, steak, whatever you're gonna do. Chimmy
chery sauce is your go to. So I'm gonna tell
you how to break down a simple chimmy chury sauce.
It's fresh, it's flavorful, it should be go to for you.
It's zesty, it's very quick to put together, and it
(09:06):
goes with both veggies, meats, whatever you're doing. So said,
no cook condiment. It's made mostly of fresh parsley, a
little red wine vinegar, some oregano, some garlic, olive oil,
and some people use it just to brush or baste
onto steaks. You spuin it onto meats like steak or
chicken as they cook. Afterwards, you can use it as
(09:29):
a marinade and it's delicious. You can serve it on
the side. So it works in so.
Speaker 1 (09:33):
Many good good ways. It was the version that we
use here. There's many in the US.
Speaker 2 (09:41):
We tend to use the green version, or make the
green version Jimmy Churi verning and it is most popular here.
There is a red version made with red bell pepper
is red onion in the like, but we're going to
focus on the green version. So ingredients you need half
cup chopped fresh flat parsely. I will tell you you
(10:02):
want the leaf, you do not want the stems. The
stems get more bitter and it's not as good. Four
garlic cloves minced, one shallot minced. It's not traditional, but
it does add a little flavor to it that is
pretty damn tasty. One teaspoonful dried oregano, one small red chili,
(10:23):
seeded and diced, or two tablespoons red pepper flakes, three
tablespoons red wine vinegar. You can use white wine vinegar
two if you wish. One teaspoon salt, half teaspoon black pepper.
Two thirds cup extra virgin olive oil. I mean extra virgin,
like she's never even been outside. So you just put
(10:44):
it together. You prep those ingredients. If you've got a
food processor, then you're in the money. You add the parsley,
the garlic, the shallots if you're using them, oregano, red
chili or flakes, red wine vinegar, salt and pepper into it.
You pulse until everything's finely minced. But you don't want
to overdo it. You don't want to paste or anything.
(11:04):
It's just kind of finely chopped herbs and garlic. As
a matter of fact. If you don't have a food
process or you can do it with a knife, you
can mix it.
Speaker 1 (11:12):
You can chill it.
Speaker 2 (11:13):
You transfer to a mixing bowl, you stir it in
the olive oil. You give it a gentle mix, and
if you have a few minutes, you let it sit
out for about fifteen minutes to let the flavors meld.
Adjust for taste the different seasonings you want to put
in there. But you serve it and you enjoy. It's
usually served at room temperature. You can drizzle it over
(11:35):
those meats, like I said, veggies, you can use it
as a marinade and it's very delicious. A couple of
quick tips again, partially you want to use the leaves,
not the stems.
Speaker 1 (11:46):
Garlic.
Speaker 2 (11:47):
Fresh garlic is key. Don't try and do this with
garlic powder or anything like that. You can use dried regano.
It's more traditional in this and that's fine. You can
make it ahead and you put airtight container in the fridge.
It probably two days or so, maybe three a day
is good because it starts to marry a little bit
(12:08):
too much and it's gonna start laying flat again. It's
not usually spicy traditionally, but you can add more kick
to it if you want Keto friendly all that. You
can freeze it. I've seen people put it into ice cubes.
The thing is you freeze it overnight, then you pop
it out of the ice cubes.
Speaker 1 (12:26):
You put it into a ziploc.
Speaker 2 (12:27):
Bag or you you know, suck the air out of
it there and you're good to go. But chicken, shrimp, fish, veggies, skewers,
you can even put it on pasta or rices. It's
really delicious and it's something that should be in your arsenal.
Speaker 1 (12:43):
So bonepotito. All right, we're gonna talk.
Speaker 2 (12:46):
Miss Cow when we come back in an event that you,
if you're curious about Miss cal or a fan, need
to know about. All Right, Neil Savedro with the Fork Report.
It is a beautiful hot Saturday out there.
Speaker 3 (12:57):
You're listening to The Fork Report with Nils on demand
from KFI AM six forty.
Speaker 2 (13:03):
Hey, everybody, it's the four Port all Things Food, beverage
and beyond on this very hot Saturday afternoon here in Burbank. Man,
oh man, it got up to like one hundred and
eight or something, and it was funny. I was listening
to people walking past each other yesterday walking dogs, doingever
and they're all talking about what the heat was at
(13:25):
their house. Yeah, this is what we're looking at. So
we have had this gentleman on the show many times before.
And I tend to say Ivan, but it's Von Ivan.
But see you do that, You do that BV thing
that my dad never taught me. So Ivan Vasquez. He
(13:47):
is a visionary chef owner behind the celebrated Wahawk in
restaurant and Madre. We've had him here on the show
many times. He is one of those people that I
love to geek out over because his knowledge and I
just love smart people that are passionate about food and beverage.
He's premiere mescal bars in the US period, boasting impressive
(14:12):
selections over four hundred varieties and growing.
Speaker 4 (14:16):
Over four hundred botles of mescalo, all traditional, and is
the biggest selection on mescolo in the United States.
Speaker 2 (14:22):
And you really support the small scale mescal producers.
Speaker 5 (14:26):
Right, Yeah? For sure?
Speaker 1 (14:27):
Does their treatment pay just yeah?
Speaker 5 (14:30):
And also knowledge?
Speaker 4 (14:31):
You know you we basically promote their knowledge and does
the value of the masculturational knowledge, heritage and tradition.
Speaker 2 (14:40):
And you come with your brood today, You come with
a group of folks and I'm very excited to announce
this on the show. You are producing with a team
the first festival in the US dedicated to showcasing all
the diversity of traditional mescal, the culture, the heritage, over
(15:02):
fifty five zero visiting mescal producers from Mexico. And you're
going to be out at the La River Studios from
three to eleven. Coming up on nine to fourteen, right.
Speaker 4 (15:14):
Correct, It's happening next week. We are very proud, very
excited to create this first edition of Mescalpurcian pre the
first ever event of Messculturational in the United States. It's
founded by me Rossio and our team Roland, and we
also have Antonio that is going to be participating with
(15:35):
his brand at this historical event in Los Angeles where
we have seventeen makers, seventeen maestros and maestras coming from Mexico,
many of them for the first time, to talk about
what messculturationally is, their history, their tradition and most important.
You know, they decided to come to the United States,
(15:58):
specifically to La because they know high important on and
how much people really respect mescaltrais or not here in
South California.
Speaker 2 (16:07):
What would you say, and anybody can jump on this
if you wish, But what would you say is miss
the largest misconception about mescal in the United States?
Speaker 6 (16:18):
Well, I believe that the biggest one is that they
believe that tequila and mescal, for example, are kind of
like the very different thing. When mescal used to be
a tequila or tequila used to be a mescal, Mescal
is not smoky that's the biggest misconception. There's hints of
smoke because it's cooked underground. But mescal, each plant, each
(16:41):
specie or variety holds amazing flavors and aromas that you
would not want to contaminate with smoke.
Speaker 2 (16:48):
Yeah, so it's about variety because some are kind of smoky.
Some do have that a little bit more than others because.
Speaker 1 (16:55):
It's it's cooked underground.
Speaker 2 (16:57):
So yeah, and you're going to get that, and and
it may not read that way to everybody who's who's
had it and knows the different flavors that kind of
come forward once you get to know it. So what
would you say, all mescales are tequilas, but not all
(17:17):
tequilas or mescal.
Speaker 1 (17:20):
Vice verbs.
Speaker 4 (17:20):
I think these other praise But as Rosillo mentioned, tequila
used to be a mescale, right, so they used to
It used to be called mescal. The Tequilana people in
Gala used to be a naming that spirit as mescal
Tekilana because it was made out of blue weather got tequilana.
(17:41):
So due to the industrialization and commercialization, they decided to
remove the ward mescale and just live it as tequila.
Speaker 1 (17:51):
Okay, that's that is new to me.
Speaker 6 (17:52):
I was going to say to put it in simple
terms for people to understand it better. Think about wine,
you have different species and varietals. You have your brdos,
your cabernets or merlos. So with mescal it's the same, right,
we have many different species and within those species there's varietals,
and then there's regions and different pueblos so and then
(18:15):
different ways of making it depending on the pueblo and
the tradition. So it's going to vary a lot. So
you have the pestadis, you have you know, Espadinez, you
have Tobalas, you have you know like brocas, Presagrandez.
Speaker 2 (18:30):
The different expressions of all of those. And we went
through this last time you were here, and it was
I mean, each one had its own language, its own flavor.
Speaker 1 (18:40):
It just was.
Speaker 2 (18:43):
It was pretty magical. And I don't I don't get
that experience you get to you guys get to do
this all the time. But really that it's one of
the the for me, the least tapped. I'm getting to
know it more, but it's the least tapped and understood
by me on the program. So I love anytime that
people like you can come on the show and educate.
(19:03):
So we come back, we'll talk more about that. We'll
do some tasting. Thank you, yeah, no, thank you. You're
the one bringing the wonderful flavors this way, and then
we'll tell people more about First of all, they go
to where do they go to get the tickets?
Speaker 1 (19:19):
You rememberight?
Speaker 4 (19:20):
Oh, they go to our website MAO restaurants dot com.
It's selling up really quick. We're very excited about, you know,
the results, so hopefully we're you know, we got more
people in the last three days.
Speaker 2 (19:33):
Madre Restaurant m A d R restaurant dot com and
you can find out more information there. And mezcal Porday
is coming on nine to fourteen. All right, go nowhere.
You've been listening to the Forok Report. You can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
(19:55):
iHeartRadio app. Hey, everybody, it's the four Report, all Things Food,
beverage and beyond on this hot Saturday. So basically, we
shake off all the heaviness, you know, try and stay
away from politics and all of that when we can
and just focus on food breaking bread, connecting with each
other today, drinking and enjoying what makes life livable, and
(20:16):
that is good food, good conversation, and something good to drink.
Right now, we have Iman Vesquez from Madre has been
on the show multiple times. He's putting on an event
with a great team called mezcal Por and it's this
new the first. It will be an annual event, but
(20:37):
it is the first of its kind festival showcasing all
the traditional Mexican that this Mexican spirit has to offer,
its heritage, and of course tastings and the like.
Speaker 1 (20:48):
So how does that work?
Speaker 2 (20:49):
So is it do you you pay to get in
and then pay at every booth or does the ticket
cover everything else?
Speaker 4 (20:56):
No, the ticket is going to cover everything, all the tastings,
the fifty plus different projects of Mescott that we're gonna
have there, sograding to the mescalleros and mescalleros and maestros
we're gonna have. Within the event from three to eleven,
there's gonna be an after party with two partners. We're
gonna be making drinks, drinking Mescott. But basically the event,
(21:18):
the ticket covers the entire event.
Speaker 2 (21:20):
So and the key is you want to check out
the website uh madre Restaurant dot com, modrest Restaurant dot com. Also,
Mescale por Cimpre on Instagram has a link to event bright.
Event bright is where you find the tickets event bright
dot com, Mescale poor Cimpre, the festival fifty Mescal Uh,
(21:46):
I mean just.
Speaker 4 (21:48):
Yeah, Mescal traditional And today we have one of the
brand owners that is gonna be at Mescal. His name
is Antonio and he's gonna transport you to the tradition
on the roots that we're talking about how they make
mescal at this particular town of Wojaka school Sola de Vega.
(22:08):
So I'm gonna pass it to Antonio so he can
explain the process there.
Speaker 2 (22:11):
Wohaka and welcome. We met in the cafeteria area. I
didn't know who he was, but he had a smile
on his face. That should have known that he deals
with booze uh and food and all the great things
in life. But uh Wohaka is starting to come into
its own understanding. It's had a mixed relationship here in
Los Angeles where you could find the food and you
(22:33):
could find a great Wahakan food, but a lot of
people didn't understand as to the region. Even now with understanding,
you know, the Day of the Dead and things like that,
then it pops up again and so it's kind of
coming into its own even here in Los Angeles people
understanding the region a little more. How would you describe
the beauty and the uniqueness of Wojaka.
Speaker 5 (22:55):
Wow, thank you for having us to that. You know,
of course, it's it's it's amazing because people like Ivan
are key to bringing actually that flavor of what Wohaka
is to other parts of the world such as La
and two thousand and sixteen, I think I started to
(23:18):
notice this explosion of Wohackan cuisine here in La. I
became a fan of mescal in twenty eighteen. In the
place that I tried mescalles that were amazing, that were
awesome for the first time, was at his first location
all Noballe used to be called, and that that.
Speaker 1 (23:41):
Just took me back to a believer.
Speaker 5 (23:44):
Yes, it just took me back to my roots, to
me growing up in Wahaka in enjoying true mescalis, real
mescal because a lot of the times what we are
trying here in the and other parts of the world
or here in La wasn't traditional mis gud. It was.
(24:07):
It was miscut that was being mass produced to copy
or too satisfied the palette of the American people or
of other people that were used to taquila.
Speaker 2 (24:20):
And that's often the case that goes back to the
early days of the United States and immigration. Whether you're
Italian or whatever, or Chinese, the food was Americanized, it
was whitewashed for the European palette at the time.
Speaker 1 (24:37):
That is correct, and so it still goes on to this.
Speaker 2 (24:40):
Day and you think, ah, how could that happen with
you know, the diversity, you know, but it happens all
the time.
Speaker 5 (24:46):
Yes, I understand.
Speaker 1 (24:48):
Now.
Speaker 5 (24:48):
However, though, it is important that we look back at
those roots, at those ancestral heritages and Wahanka and other
parts of Mexico where people focus on keeping keeping how
traditional mescal is being made.
Speaker 1 (25:07):
I'm tasting some as you speak, by the way.
Speaker 5 (25:10):
Man, you know, I have some here of our brand.
Speaker 1 (25:15):
What was this first one that you had put in
front of me.
Speaker 6 (25:17):
This first one is a Presa Grande from southern Jalisco
by the brand Chacolo, the Partida family, very small badge,
and this is a family that is like six generations
now producing a gavid still its and fighting to keep
their tradition alive, as he was saying, and fight to
(25:38):
call the spirit mescad because as you know, only certain
areas can call it miscot. But the word itself should
not be a denomination of origin because it's a heritage word.
It's like if you were to put a denomination of
origin to the word or thea, it makes no sense.
And just for a fun fact, Mexico has thirty two states,
(26:02):
twenty six of them produce some kind of a gavid
distill it, okay, Mescal, So we haven't scratched the surface.
There's so much to taste. And at this event at
Mescal Poriempre, you'll be able to get a little bit
of all that, right because we have producers and projects
from north to south, to east to west, from Tamaulipas, Chihuahua.
(26:25):
You know, Harrisco, Sonora.
Speaker 2 (26:28):
You know you say that you barely scratch the surface
and kind of feel the same way with.
Speaker 1 (26:32):
Us talking today.
Speaker 2 (26:33):
Can you guys hang out for a little longer, Yeah,
because we barely were getting into that. And yes, I
want to taste more and I think that this being
the first of its kind, it's going to take a
minute for people to think in that this is going
on and it's happening on the fourteenth.
Speaker 1 (26:46):
And all of that stuff.
Speaker 2 (26:47):
So stay, we'll move some things around and we'll come
back and we'll talk some more. All right, So stick around,
don't go anywhere. We're talking mescal. We're talking mescal porcimpre.
This is coming up on the fourteenth. Very exciting that
this is happening in our own backyards. So being able
to go and enjoy this is huge. So I want
(27:09):
to tell you more about it when we come back.
You can also go to Madre Restaurant is it singular
or plural restaurants? Madre Restaurants dot com. Madre Restaurants dot com.
We'll take you that and.
Speaker 1 (27:22):
Give you more about miscount pors seem pray. When we
come back, we'll talk more.
Speaker 3 (27:26):
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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