@ForkReport Hour 1 | More Meat Recall

Technique of the Week: Lemonade recipe. Outbreak in Boar’s Head Meat 

Episode Transcript

Speaker 1 (00:00):
Hey, it's Niel Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app
All Things Food, Beverage and beyond. Happy Saturday to you.
It is h O T hot outside, Betty, Betty hot outside.

(00:20):
I hope you are staying cool. If you don't have
air conditioning, what the hell's wrong with you? But you
know what, I grew up without air conditioning, never had
air condition My mom to this day does not have
air conditioning in her home. So it's like one of
those things where you know, you really rely on the
breeze today. Take care of yourself, keep water and liquids

(00:43):
in your system. That does not mean alcohol. Alcohol affects
you differently, more intensely on days like this. So if
you're sipping by the barbecue or by the pool, if
you are lucky enough to have that setup, just be
beware and try and to you know, sip on something slow,

(01:03):
low alcohol, and then you know, sip on a large
glass of water for a bit back and forth. You
should be drinking some water about every twenty twenty five
minutes keep you refreshed. So today I was talking to
my wife and I'm like, I don't know what to do.
I'm for Technique of the Week, and I was going
back and forth and she starts she was cutting watermelon,

(01:26):
and she's like, what about this? What about that? So
Tracy like knocks things loose in my brain sometimes when
I can't. I'm a little hyper today and in a
creative mood, so it's hard to get me to focus.
She starts talking about refreshing things. It's hot outside and
maybe get into this or that, and it made me
focus on lemonade because I love lemonade. It's not hard

(01:49):
to make. It's incredibly refreshing. So I thought, why don't
we kind of break down a little bit of about
the history of lemonade. Then I'll give you a recipe
that is a good one and very simple. So let's
look at the history just a little bit. If you've
wondered about the history of lemonade, as it is with
most things, it could be hard to track down. There

(02:12):
is some ways to track it down. Here's the history
as I know it, and it gives you a little insight.
So simple mix. You got water, sugar, lemon juice. That's
what we have as lemonade been around for thousands of years.
As far as we know, you've got tart, you've got sweet,
you've got yellow, you've got pink, which is who gets

(02:34):
a little weird. We'll get into that. The circus even
plays a part at some point. You got clear, you've
got cloudy, some like fizzy. But it has been refreshing
people's from ancient Egypt to modern day. Now, this is
what we like to consume on hot days like today.

(02:55):
Where the lemons come from, That gets a little bit
more murky. Have figured out that lemons are a hybrid
of sour oranges and citrons, So fossilized leafs have been
found in China, and this suggests that this citrus fruits
have been around for about eight million years or so.

(03:16):
The lemon itself becomes a little more difficult to track,
but it gives you an idea, a little sketch there,
So ancient beginnings for sure. The earliest version of lemonade
comes from medieval Egypt. It was a drink called kushkab
and it was made from fermented barley, had some ruin there,

(03:36):
It had mint, It had a little black pepper and
citron leaves which gave it some of that bite in
there as well. So Jewish communities in medieval Cairo also
enjoyed a sugar sugar lemon drink that very very similar
to lemonade. Now they're not necessarly common lemons, especially before

(04:03):
the time of Christ, but there are ancient mosaics and
fresco paintings that depict citrus fruits that look like lemons
and oranges. As far as the references are concerned, the
first references to lemons appear about the tenth century in
a farming book, an Arabic farming book, and by the

(04:24):
late twelfth century they're popping up all over the place.
So that at this point you move a little forward,
lemonade hits Paris, ah Parry. You fat so many people
talking about the gay perry right now, Well that's probably
not the best words under some of the controversy, but
you know what I'm saying. As forward to seventeenth century Paris,
where lemonade made its debut in August on August twentieth,

(04:48):
sixteen thirty, mix of this is what made it slightly different.
Mix of sparkling water, you have lemon, juice and honey.
So you see when you break down a drink like
a cocktail, which lemonade is. Lemonade is technically a cocktail,
not in the alcohol sense, but in that it has
multiple parts to it. It's not just lemon juice. Otherwise

(05:11):
it would be lemon juice. See how that works. Called lemonade,
it's because it's got some other things in there as well.
So vendors sold it from tanks. They had them on
their back and they'd walk around and that's how it
was sold. Lemonade was so popular that in sixteen seventy
six vendors formed an actual union and it became a

(05:34):
big deal. Britain also joined in that lemonade trend. That
was thanks to a chemist there by the name of
Joseph Priestley. His thing, and you're gonna recognized this name.
His thing was a way he invented a way to
make carbonated water. By the seventeen eighties, you had Johann Schwepp,

(05:56):
starting to sound familiar, had improved carbonation with compression pump,
leading to mass produced fizzy drinks, one of which was
fizzy lemonade. So by the eighteen thirties, Schwepp's lemonade was
so readily available because of this ability to produce the
bubbles that it put a dent in the popularity of

(06:18):
European lemonade stands, which, of course where everywhere at the time,
start pomping up everywhere by the eighteenth century. At this
time you have lemonade crossing the Atlantic, so you had
European immigrants coming to these United States. During the Victorian era,

(06:38):
you had the women's Temperance movement, so you're looking at
non alcoholic alternatives all over the place, and they were
promoting lemonade. One of sunkissed slogans of the time went
goodbye to liquor, here's the lemonade going to catch you right.

(06:59):
You had President Rutherford B. Hayes banned alcohol from the
White House and his wife actually had the nickname his
wife Lucy I had the nickname lemonade Lucy, which sounds
I don't know, never mind, but it could be weird.
Circus at lemonade is a fun one. The circus plays

(07:19):
a part in just about everything, oftentimes because it travels.
You have a group of people that are sort of
nomadic that travel all around. In this case, lemonade has
this circus connection. So by the nineteenth century, both ice
and circuses were on the rise. I know, it seems
strange to hear wow ice, but the ability to have

(07:42):
ice at the ready was more reliable there. And the
first mention of pink lemonade at a circus comes from
an eighteen seventy nine newspaper in West Virginia. So this
is where it gets a little weird. Couple colorful stories
about pink lemonade, because keep in mind, there's no pink

(08:02):
lemon Yeah, so do the math. So as far as
how pink lemonade was created, one involves accidentally dropping red
candies into the lemonade. They get diluted, the red coloring
comes off, and it makes pink lemonade. The other one
is a little gross, and that is I thought, oh man,

(08:24):
please don't be blood, Please don't be blood. You never
know with carnies and circus folk. But it was actually
using wash water from a performer's pink tights, so they washed,
they washed their leotards, their tights after a performance, and
then used that water to make the lemonade. Boo yeah,

(08:50):
So that became a staple at circuses. Pink lemonade, I
think now it's just probably your average red dye, very simple,
so whether you like a tart, pink, yellow, whatever, It's
more than just a drink. It's always become being seen
as this symbol of resilience and creativity. Right, you get

(09:13):
that saying when life gives you lemon, make lemonade. This
phrase that we hear all the time was made popular
by humorist Marshall Pickney Wilder. So it kind of refers
to making the best of a situation, and that's basically
where it came from. Make lemonade. This phrase that we

(09:33):
hear all the time was made popular by humorist Marshall
Pickney Wilder. So it kind of refers to making the
best of a situation, and that's basically where it came from.
So when we come back, I'm going to give you
a very basic recipe, the ingredients and how to build

(09:55):
a very good solid goat to lemon. So go nowhere.

Speaker 2 (10:01):
You're listening to the Fork Report with Nil Sevedra on
demand from kf I am six forty.

Speaker 1 (10:08):
How are you happy Saturday? To you? Very hot outside?
So stay cool? Oh my gosh, I was uh French athlete.
But Anthony Ammadi have you seen this? He went viral
for viral for the Paris Olympics after failing to clear

(10:28):
the target height the pole vaulting. He wasn't able unable
to clear it because of his his manhood got in
the way as he went over. He is well equipped

(10:50):
and I'm sorry, what's his name? Yeah? What's his act?
Is that what you're at? I just want to google.
I just wanted to give them a Google really quick.
See what looks like panhon No reasons only right, Kayla?
Oh yeah, research? Yes, absolutely, he am a roddy am

(11:12):
M I r a t I twenty one year old
just you know, was about to clear it but couldn't
because of his maleness. And I got to tell you,
if you're going to go out in the Olympics and
not win anything as a man, that's the way you
want to do it. That's the way you want there

(11:35):
is There is no metal they can give you on
earth that is going to be more precious than that one.
I just I couldn't help but mention. I'm so blown
looking at the video. When I saw it, I was
like I stood up at one tier rolled down my
face and I just applauded as I can't, I don't.

(11:58):
I was going to say, as another man, but not
after seeing that. I just saw it as a human,
just a human was applotting it. I just wow. Any
who back focus focus savedra All right, lemonade. So you're
craving that cool, refreshing drink, sugar and water. Basically magic

(12:21):
starts with simple syrup. Simple syrup is equal parts sugar
and equal parts water, and you bring it to a boil.
You just dissolve the sugar by boiling it in water.
Helps the sugar mix perfectly and makes exactly a syrup,
very simple one. And that's the key to this. So
you don't have any sugary bits floating at the bottom

(12:43):
or settling anywhere. Horsed lemon juice, fresh lemon juice is ideal.
You don't have it. You can use bottled juice, but
I will tell you that fresh lemon juice or any
citrus juice has about It gets to almost its perfectness
in about two to four hours, and that's its prime
and then it passes it very quickly. So cocktails and

(13:06):
all that stuff, you don't want it too fresh meaning squeezed.
Fresh squeezed sometimes will be too bright, too tart, but
fresh enough there ice. You want a perfect chill on that.
So right before serving, you want that nice icy lemon
juice ready there, So juice the lemons. You roll the
lemons on the counter. If you've never seen this, you

(13:27):
put them between your hand and the counter. Roll them
back and forth. That gets the juices flowing. It breaks
some of the cells in the lemon and allows that
juice to flow freely. You cut them in half. Some
chefs have taught me this. You can cut them lengthwise.
If you cut them length wise, you get a better

(13:47):
squeeze out of them than in half, because you've got
more to work with, and you get a lot. You
get a little more juice because of the leverage. You
make that simple syrup you can in a saucepan. You
combine one cup of water and in this case they
go a little higher on the sugar one and three
fourth cups sugar. Bring to a boil, Stir until the

(14:08):
sugar solves, and set it aside. You want it to
cool down. Mix it all together. Pour seven cups of
cold water into a picture. Stir in the freshly squeaked
lemon juice and the pulp. If you like it, and
the simple syrup to taste, you might want to start
just a bit and slowly add it. Don't just dump
it all in there. You serve on ice for sure.
And to store fresh lemonade, you can store it in

(14:30):
the fridge for about five to seven days. Just want
to remember to add ice only when you serve in
what you're serving. You don't want to dilute it. That's
the key. Keep it in an open picture if you picture.
If you want a plastic wrap, we'll keep it fresh
and just enjoy it. It's one of the most magical

(14:52):
things in the world as far as clination. Straw But
you know what works really great. It's gonna sound weird.
Bas and strawberries is a great combination for lemonade, a
really lovely, bright, fresh combination, so many of them out there.
That's one of my favorites. Super bright that ourbaceous greenness

(15:14):
from the basil gives it a special pop and you
are good to go. All right, enjoy yourself. So much
more to get into. I want to bring you up
to date on the latest on the board bores Head
Deli Meat Recall. What you need to know is it
here in California.

Speaker 2 (15:31):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI A sixty.

Speaker 1 (15:37):
How do you do? It's good to be back behind
the mic. I took some time off with the family.
We went to the East Coast and we flew into
Boston and then we drove to We hung out there
for a couple of days. Ran into Bill Carroll, former
colleague and talk show host here at KFI. Two ours

(15:58):
who help, and it was nice to see him. I
bumped into him in a cemetery, Paul Revere's cemetery in Boston.
What are the odds because he lives in Canada and
I live on the West Coast, But the odds were
pretty good, well one hundred percent, I guess at that point.
But it was nice to see him. He sends his

(16:20):
love to everybody here at KFI, and of course all
of you that were fans and that may miss him here.
Maybe you listen to him there. I don't know, but
it was very cool. And then we went to New
York for a couple of days and then went to
Cape cod to visit my brother Craig and his husband
Joaquin at their place there and it was really lovely

(16:40):
and celebrated my birthday last Sunday with them and my
mom and it was great fun and thanks for the
kind wishes on social media and things like that. It
was very very nice and a good time had by al.
But we are back here live behind the mic. As
a matter of fact, talking about lemonade earlier, and I'm

(17:00):
going to get into the Boar's Head Deli meat recall
in a second that if you have any tips or
tricks or there's something an ingredient that you put in
your lemonade, you can hit us up easy piece. You
just go to the iHeartRadio app. Maybe you're listening to
us on there now. If you're on the phone, there's
a red circle with a mic and a little icon
there that's our talk back and you just hit that.

(17:23):
It gives you thirty seconds to say what you have
to say. They come right to me, right in front
of my face, right here, and we will go ahead
and play some of those throughout the program. So if
you have any you know, your beverage tips. I say
lemonade because we talked about it earlier, but if there's
something refreshing that you love to drink on a hot
day like today, you can hit us up with that

(17:44):
as well. Again on the iHeartRadio app the talkback feature
red circle with a little microphone on. It gives you
thirty seconds to speak and we'll play those coming up
in just a little bit. Bores Head Deli Meat Recall
what a bummer. I love me some bores Big recall
happening right now. It started four or five days ago,

(18:04):
and it's been updating as it got larger. And I
want you to know where we stand right now. Serious
listeria outbreak. Boarshead, very popular meat brand, recalling over seven
million pounds of its product from a plant in Virginia,

(18:25):
so it has mainly impacted people from the East coast.
The recalled meats were distributed across nationwide, even hitting northern
California in San Francisco. So keep in mind, you know,
these things change as we get new information. Don't be

(18:46):
a part of that new information by eating something you shouldn't.
It's all over the place. Nine point five pounds and
four point five pound packages of Boarshead Virginia ham old
fashioned ham with a cell by date of August ten.
There's so many listed here. Bacon is in here, all
kinds of goodness. This is what it comes down to.

(19:08):
This listeria outbreak started in May. It's already claimed two lives.
Very sad put nearly three dozen people in the hospital
across thirteen states. This is a tough bacteria. It can
survive the cold of your refrigerator and it makes it
a very, very trip tricky thing to do. So how

(19:29):
does lysteria end up in deli meat? It loves damp environments,
loves soil, loves water, it loves decaying plants. It can
also hit a ride on animals. So when food is harvested,
when it's being processed, when it's being transported, if there
is any of that process that is contaminated with lysteria,

(19:54):
the bacteria can can spread, and once it gets into
a food plant, you know where they process this stuff,
it is incredibly hard to get rid of. So in
this case, you got people who are getting sick because
they had the deli meats that were sliced at a
grocery store counter. So they found that, you know, in

(20:18):
an unopened loaf of boar's head liverwurst at a Maryland
store and it matched the strain causing the illness. So
these are packaged, ready to go. What does it do
to you? Well, when you eat some food born things
with food borne illness, stuff like lysteria. It can cause

(20:40):
symptoms like the big ones that we all know about, fever, nausea,
muscle aches, vomiting, diarrhea, but that masks itself as so
many other things. In more severe cases, it can lead
to headaches, a stiff neck. You can even get confused,
loss of balance, convulsions, so really make you know, be

(21:01):
very aware of your body. They can appear anywhere from
a few hours to a few months after eating contaminated food,
so again it becomes not only a tricky bacteria, becomes
tricky to diagnose and get ahead of it. Most vulnerable
people are young children, the elderly, pregnant women, those with

(21:26):
weekend immune systems. I fall into that last category. Although
I do often look like a pregnant woman, I act
like a child. I don't think that counts. Can you
cook it and kill it? I'll tell you that when
in just a few moments we got to get some news,
we'll break down some more of this and what it

(21:49):
means to hear what you should do if you have
these packages. There's a phone number for you, so please
don't go anywhere, and we'll be back with more.

Speaker 2 (21:58):
You're listening to the Work Report with Nil Savedra on
demand from KFI AM six forty.

Speaker 1 (22:04):
How do you do? Want to remind you that you
have coming up at five o'clock so cow Saturday with
Twallash Sharp and then at seven you have I have
no clever way of saying it Unsa of the Day
No with Steve Gregory. So go know where plenty to

(22:25):
hear here on KFI. Right now we are talking about
the listeria outbreak in the boars Head meats. We took
a segment already breaking down what was going on, told
you about the most vulnerable people. Of course, of the
people you would think, young children, the elderly, pregnant women,

(22:47):
and those like me with a weakened immune system due
to my kidney transplant. So I'm aware of these things
and I try and be careful. Inevitably, when I talk
about these types of outbreaks, people will ask me, can
you kill it by cooking it? This is strictly basic information.

(23:08):
I would say, do not do that. This This is
my this is my admonition to you, and that is
you are safer to not have this stuff in your house.
To clean everything thoroughly with antibacterial soaps and cleansers, because
this stuff could be nasty. But the scientific answer is yes,

(23:33):
you can kill listeria. The thing is, the CDC says
you should heat the food to one sixty five, right,
that's what we do with you're supposed to do with
things like ground beef and the like, So seventy four
degrees Celsius would do that to make sure it's sane.
But I say, don't recommend it. Don't do it. Rather,

(23:54):
I don't recommend it. Go drop it back off at
the store you purchased it from. The give you a refund,
and you're off that way. But since many deli meats
are eating cold, it's crucial clean and sanitize any surface
that might have come in contact with the contaminated product
as well. So what should you do if you've got

(24:17):
these recalled meats various deli meats. The funny thing was
we got a we got to talk back from a
lovely woman who said, don't forget bacon. No I mentioned
bacon earlier. The recall includes various deli meats. You got liverwurst,
don't know who's eating that, ham, beef, salami, baloney. I

(24:41):
do love me some baloney made of Boar's Heads Jirat
Giratt j A. R. R Att. Virginia plant bacon as well,
I believe is in there. Look for the plant number
est point one two six one two or P DASH

(25:06):
twelve six ' twelve on the label. Affected products were
distributed nationwide and also went to places like the Cayman Islands,
Dominican Republic, Mexico and Panama. So be careful. If you
have any of them, do not throw them away or
return them to the store for a refund. Stay safe,

(25:26):
check your fridge and cleanse anything down. There is a
lawsuit that was filed about two days ago. Rita Torres
from Queens filed a proposed class action lawsuit against Boar's
Head in New York. It claims false and misleading marketing,
but Torres was not sickened. I don't know that this

(25:46):
is going to go anywhere, but like I said, thirty
three hospitalizations to deaths across states, Bor's Head has paused
ready to eat operations as of right now. If you
have any concerns, questions, dispose of them immediately return them
to the stor As I said, be sure to throwly
clean the fridge prevent cross contamination, and you can contact

(26:11):
bores Head Provisions Company, Inc. At eight hundred three five
two six two seven seven. That's eight hundred three five
two six two seven seven. That is the best way
for you to deal with this if you have any
further questions. They obviously are going to know everything head

(26:32):
to toe about this, all right, Uh, Chipotle and portion sizes,
it was all the rage to complain about some months ago.
We talked about it. What is the update now and
how it affects you when we return. You've been listening
to the Fork Report. You can always hear us live
on KFI AM six forty two to five pm on Saturday,

(26:54):
and anytime on demand on the iHeartRadio app.