July 27, 2024 • 29 mins
Summer Summer Summer Time and some Summer corn. Neil is breaking down the best way to enjoy summer corn in this Technique of the Week. PLUS is tipping culture out of control? What is the difference between Millennial and Gen Z Food? It's all on KFIAM-640!
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(00:00):
Hey, it's Neil Savedra. You'relistening to KFI EM six forty, the
Fork Report on demand on the iHeartRadioapp. Hey, everybody, Neil Savandra
here. Did I say that Ryanas KFI I'm six forty heard everywhere on
the iHeartRadio. Yeah. I justwant to like something in my loins says,
get that right, Savedra. Today'sthe day to get that right.
(00:22):
Neil Savandra here with you, yourfriendly neighborhood Fork reporter, enjoying the summer
weather, which is the best,the best. I get my Mexican on
and I start being looking now I'ma person of color again. Slowly but
surely. I even got the thumbsup from Kayla. Miss Kayla goes,
(00:43):
yeah, get it on, andthen my doctor's like, don't get it
on any who. Uh. Backwhen I was at Marongo some weeks back,
when we were broadcasting from there,Chef Stephen Agosto brought over his ribs,
his corn ribs, and it wasit's something that is gaining popularity.
(01:11):
It is a thing of beauty tobehold. And what it is is basically
cutting the corn off the corn.You cut the the wrap off the corn
there and then the tip and thenyou cut it in half. That gives
you the two pieces kind of thesize that you'd find at the grocery store
when they precut them for you anddo all the prep for you. And
(01:33):
then you slice that length wise,each piece into fourths, so you have
what looks like these little it's it'sa quarter of the length of the corn.
And in the prep that they didthere the marketplace at Marongo, it
(01:57):
was slightly deep fried in a batterwith came with a great sauce, wonderful
seasonings and you just eat that likecorn on the cob, but just a
quarter of it and they kind ofcurl up. But it's about the size
of a baby back rib at thatpoint, maybe a little bigger, and
it's just delicious and the way itplates, it's a fun prep for the
(02:23):
summer for sure. However, itdoes not need to be deep fried.
I love that light batter on it, little tempora batter. I believe it
was just gave it a little extracrunch. But you can grill them,
you can steam them. There's somany different ways to prepare them. And
(02:46):
it's just corn, which of courseis in season. That's sweet. That
wonderful sweet corn we get right now. And it made me think about one
how much I love corn, andhow it screams summer. Who doesn't like
corn? Anybody? Buller, Bueller, no one. There's no one in
here that doesn't like corn. Ionly like it when it's on the cob.
(03:07):
That's it. That's it. Ifit's off the cob, I don't
really care for it. And Idon't know where that. Actually, I
do know where that comes from.It's a childhood thing. Why. I
went to Old Country Buffet back inmy day and it was like the worst
corn I've ever had, And Itried it again and I threw it up.
And ever since then I was like, Okay, I can only eat
corn on the cob. And nownow I know mentally that you know,
there is good corn off the cop, but there's some psychological block there.
(03:30):
Have you ever had like cream cornor anything like that. I just automatically
get turned off. If it's noton the cop it's because you puked it
up. Yep, that'll do it. It will. Oh, yeah,
I was done. Oh. Iknow people that don't go near certain things
because they did had a reaction tofood when they were young. I can
still remember, like the texture andthe taste of it. It was so
not Okay, I should probably seeOld Country Buffet. Am I allowed to
(03:52):
do that? Am I allo haveto say their name on air? Anyway?
You're just saying, is what youdidn't like about that? Yeah,
because personal opinion traumatizing, traumatizing,you're a little weak, you get a
little emotional over people throw up.Man, we throw up. Okay,
as my boy says, I thinkI'm gonna throw up. I'm all,
(04:16):
that's precious. Until it happens.I was like, oh boy, so
corn goes with me. You canmake it hot, you can make it
creamy. I mean, if you'veever had street corn, street corn,
you like the street corn? Isthey leave that on the cob. Yeah,
they leave the cop but it's gotyou know, mayo on it and
other things on it, and you'reall good with that. Oh yes,
load it up. Okay. Well, now I feel like I have to
(04:42):
skip through things because I'm like,well, if I talk about it not
being on the cob, we're screwed. But there's a lot of different preparations
for corn. Now. We talkedsome weeks ago about the best practices for
grilling here. I I think mostthings can be grilled, even if the
(05:02):
when it comes to corn, evenif the final production or final serving is
not going to be all grilled,for instance, a salad or something.
If you're gonna use corn on asalad, you can grill it first and
then take it off the cob andput it in a salad. Can you
eat that? You get corn ina salad? Yes, it's hitting amongst
(05:25):
other things. But if it's justby yourself chilling there on the side of
the plate, all yellow and offthe cop I'm not touching it. I
feel like we should call doctor WayneBringer in and see if we can't tap
your think a little bit as towhy. Yeah, I mean that was
a long time ago. You werejust a little kid, maybe like seven.
You still remember, yeah? Andhave you after that second try?
(05:46):
You never went back and thought,No, I was mentally traumatized. Have
you ever had like a corn chowder? No, it's like corn soup.
Yeah, we just corn in it. Well, no, it's got shrimp
and other ingredients as well. Youdon't like shrimp, No, let's it's
fried. The texture of shrimp isweird. I think I have a lot
(06:09):
of issues you. Oh no,I love lobster. What's that? It's
like a big It's like a bigshrimp. I just I don't know how
to describe the things that I do. I just stay true to myself and
eat what I like and don't eatwhat I don't like. I eat,
I eat fried shrimp. I'll eatthe tail and everything. It's very good.
You eat the tail. Yeah,very crungey. Okay, I think
(06:34):
I was really going to do atechnique of the week, but it's like
shrink of the week right now.I feel like I'm breaking down who you
are. Well, I thought thiswas a safe place. The more you
deliver your responses, do I feeljudged? Yeah? Yeah, yeah,
but it's okay. You are beingjudged if I'm not projecting that. I
(06:55):
want to say it out straight,no questions asked. Huh okay, well
I'm well, I'm not doing thisfor you. These are for the actual
humans listening. This is a really, really great recipe, and also beyond
the recipe, I want you tothink of, you know, more on
the show. I don't give awhole lot of recipes because I want you
just to think differently. And whenyou start thinking differently about how you're prepping
(07:17):
food or what you're putting things in. Then you kind of get the idea
like, wow, why couldn't Iput this here? Like personally, I
love corn off the cob on pizza. I think that it goes very nicely
with a fresh pizza and just puttinga little corn, spreading a little corn
(07:38):
on their little bursts of sweetness thatcome with it is wonderful. So Nancy
Silverton just an amazing chef and bakerand thinker when it comes to food.
Her restaurant, Pizzeria Moza, hasa very you know, they're just bright,
(07:58):
fresh type dishes. They just wantyou to enjoy yourself. Well,
this is inspired by that, andthis is a grilled cheese with corn and
chili and it looks amazing. Thekeys to get a nice dense bread or
(08:20):
a good sour dough that you crispup. Now keep in mind people think
more butter, the better it's goingto be. Not necessarily, the more
butter, the harder it is toget crisp. So if you like a
crunchy sandwich, you're looking at athin spread of butter on the outside that
crisps up if it has too muchbutter. Then it will be too soft,
(08:43):
it'll be harder to get crisp onit. So you get that going.
That's number one. But you geta cup of fresh corn kernels,
three ounces English style cheddar, cheeseshredded about three fourths cup there, half
a cup of mayonnaise, one ounceof cheese provolone shredded, about a quarter
(09:05):
cup. Quarter cup finally chopped shallot, quarter cup, finally chopped scallions,
one medium sized chili, steamed,finally chopped, about two teaspoons, one
teaspoon kosher salt, half teaspoon finallychopped garlic. Oh man, this sounds
(09:26):
good. Six tablespoons unsalted butter.It's about three ounces when it softened.
And then you get twelve one thirdinch thick sour dough bread slices, and
you start putting together in a largecast iron skillet over medium heat until smoking.
Add corn kernels and cook, stirringoccasionally until tender, and you can
(09:50):
get some char on there as well. About three minutes. You transfer the
corn into a large bowl and letit cool ten minutes. Then you wipe
out the skillet and you set itaside. You had cheddar, mayonnaise,
the shalet the scallions, chili,salt, garlic to the corn and Stuart
combine. Spread butter on one sideof each side of the bread. Place
(10:13):
six bread slices, buttered side downon a piece of parchment paper, and
top evenly with the cheese mixer.It's about a one third cup each sandwich.
Spread cheese in the mixture in aneven layer. Top with remaining bread
slices. Butter the slices buttered slicesup and then heat in a cast iron
(10:33):
skillet over a medium and you workin little botches cooking sandwiches until they're gold
and brown and toasted three to fourminutes per sive per sidon. Then you
serve immediately. But it just is, and you can. The good thing
is you can make the cheese filling. This mixture can be made three days
in advance if you want covered,stored in the refrigerator, and then you
(10:54):
go ahead and serve it. Butthat's a different way, the cheesy goodness
that goes with corn. Forget aboutit all right, We're way over my
break. We'll come back talk moreabout summer corn and its uses. It
is the Fork Report on Neil SavadraKfi Am six forty. You're listening to
The Fork Report with Neil Savedra ondemand from KFI AM six forty. Hey,
(11:16):
everybody, it's the Fork Report,all things food, beverage and beyond.
I am your well fed host,Neil Savadra. How do you do?
Don't forget the Twala Sharp is comingup with so Cal Saturdays at five
right after this program, and thenat seven you have Unsolved with Steve Gregory
and so don't go anywhere, andalso the Jesus Shows tomorrow and we will
(11:41):
see you there. I will beproducing, Tony will be running the board.
We're up. You're up tomorrow atsix. And for those of you
who like social media stuff, youcan please I invite you to hang out
with us on social media Twitter,Instagram and now threads. All don't shake
(12:03):
your head of me all Fork Reporter, Fork Reporter at Fork Reporter on Twitter,
Threads, Instagram. I'm on Instagramthe most, but i do go
back and forth on Twitter sometimes andI'm slowly getting the whole grind. For
Threads. You can find us thereand hang out. It's always a good
(12:24):
time. I try to curate somefun stuff as well, kind of take
our mind off the heaviness of theweek, just like we do here on
the show. Okay, so techniquethe week, we're going over corn and
now I'm going to skip go backto the corn rib again. But I
want to give you this simple ina handful of ingredients for taco seasoning.
(12:48):
Now you can buy it. Nothingwrong with buying taco seasoning if you so
choose, But I just want youto know that it's not terribly complex to
make because we're going to use itin a couple of dishes and this is
going to be a great seasoning forthose taco ribs I was telling you about.
So to make your own taco seasoning, one tablespoon chili powder, one
(13:09):
and a half teaspoons ground cumen,one teaspoon sea salt, one teaspoon ground
black pepper, half teaspoon ground paprika, quarter teaspoon garlic powder, quarter teaspoon
onion powder, quarter teaspoon crushed redpepper flakes, and quarter teaspoon dried oregano.
(13:31):
These all should be stuff that youhave in your cabinet already. And
that's why when people say, oh, it's going to take taco seasoning,
this is taco seasoning. If youwant to season this is basic. But
if you want to season your meatwith taco flavoring, this is the way
to go. Now, the reasonwhy I want you to have that is
(13:52):
because I was talking about these grilledcorn ribs where you basically slice You cut
your corn on the cop in halfand then you slice it into ribs,
meaning you slice it lengthwise into quarters. Now it's on the cob, the
cob is not really it doesn't givewell. You're gonna have to use some
(14:15):
muscle. So the type of knifeyou use is gonna be up to you.
But keep in mind to protect yourfingers because you're gonna have to lean
on that blade a little bit toget it through those the cob to make
these ribs. Okay, So I'mjust giving you a warning that it may
(14:37):
push back a little bit, andI don't want you to hurt yourself doing
it. So you want to getthe cobs without you get two cobs without
the silk and any hour outer layers. You want that all removed. Two
tablespoons of mayonnaise, one tablespoon tacoseasoning. That's why I gave you the
recipe. One lime zest and juicedsalt. Pepper, two tablespoons Cotiha cheese
(15:03):
or feta cheese, and fresh parsleychopped. So you heat up your grill
medium to high heat. Carefully cuteach of the corn cobs into quarters.
As I said, you stand upwith eight corn ribs. Mix together mayonnaise,
taco seasoning, about half the limezest and lime juice, and a
(15:28):
little sprinkle of salt and pepper.Mix it up. Taste for seasoning and
balance. Add more lime juice,zest, salt, pepper if needed,
and then with a barbecue brush oryour hands or whatever, slather on that
mayo mixture to the outside of eachcorn rib. Place the corn cut side
(15:50):
down on the grill. That's thepart. That's the part of the cob
not with the corn cooking and thenturning regularly into each side is starting to
chart and caramelize. It's about tento fifteen minutes and transfer to a platter.
Sprinkle on the cheese and the parsley, and you serve. So not
(16:10):
terribly difficult, but one it looksfantastic, It looks gorgeous, and it
tastes wonderful. All right, stickaround more to com it is the forkport.
I'm nil Savandra KFI AM six forty. You're listening to The Fork Report
with Nil Savedra on demand from KFIAM six forty. Hey, it's your
all buddy, Neil Savandra here withthe Fork Report. Happy to be with
(16:32):
you today. Okay, So we'vegotten into a couple of things today about
grilling, and the reason is,I'm just thrilled that we are in the
season where we really have some warmweather. I hate hearing about people hiking
and getting hurt, or children gettinghurt because they're hiking into hot of weather.
(16:57):
I have only had heat stroke onceor twice in my life. Back
in my youth actually probably eighteen yearsold, the best, best physical shape
of my life, and you know, hiking constantly, working with children at
camps. And I was a campcounselor and we were at Lake Castake and
(17:18):
which I referred to as Lake Mistakeafter that day. And I was swimming,
just swimming out in the lake andexerting lot of lots of energy and
with the kids, and then allof a sudden, I'm like, I
don't feel well. And that wasprobably the worst I've ever had it,
but I have had it hiking.Wear a mild case, and you need
to get in shade and you needto cool off, and gosh, if
(17:42):
I remember correctly, there's a lotof cute girls I worked with and they
came to my aid, so niceof them. Did you have a heat
stroke on purpose? No attention fromthe ladies. No, yeah, no,
they were all very nice and theybrought me back to help with cool
rags and all all of that andpalm fronds. I think grapes were involved.
(18:03):
I don't know. Anyways, itwas nice and I'm back, So
keep that stuff in mind, becauseyou know, keeping the water on hand
is very important. Don't assume,oh it's heavy, I don't want to
take this. Do what you canto keep yourself safe because it can come
on very quickly and small children canget it very quickly. And just take
(18:26):
care of yourself. I love thesummer. I love the heat, but
you know, don't push it toomuch and enjoy things, but make sure
that you have all the stuff tocool you down or any nourishment you might
need. Protein, Having protein barsand the like on you is going to
be very very important. And toenjoy all of this. So there was
(18:48):
a story that was all over theplace that deals with tipping, and tipping
is a huge thing right now inthe United States. It's become a big
deal because we underpay and you endup basically patting the lousy pay that servers
(19:08):
get and other folks in different industryindustries, but this hits the food industry
and hospitality the most. These arethe areas where you're going to see it
all the time. And I rememberthere were like tip jars popping up all
over the place after Starbucks became popularand that kind of over the counter serving
(19:32):
became something super special. I don'tparticularly think it's that special. If you
have to do a really hard drink, I get it. You have to
get you have to be precise,and there's people that are persnickty, but
yeah, you shove a dollar in, they're fine. You know. I
don't have a problem with that,But when it gets to delivery, I
(19:53):
have pretty strong feelings. And ifsomebody told me I wasn't tipping right,
I would rethink and see if Ithought it was fair. I certainly think
it's a little what's a good wordthat won't hurt children entitles? Okay,
(20:14):
both sides. Yes, I thinkthat it's rude as hell just to say
you didn't tip me high enough.That's what you got. Okay, you
got. You're gonna get stiffed sometimes, or you're gonna get lousy tips on
one occasion and then you're gonna getgreat tips on another occasion. Are you
gonna tell them, hey, Ithink you tipped me too much? No,
(20:36):
because you think you're special. Iget it. But when tipping on
delivery, it's different than just tippingon food. You can't just tip on
the food because tipping on the foodis based on you sitting at a table
somewhere and them walking over to you, whereas delivery is them driving, using
(20:57):
their gas wear and tear in thecar and your convenience for not you know,
having to put clothes respectable clothes onand ghosts. Just keep that in
mind. What you tip is upto you, but keep keep that in
mind. It's not just on thefood. So this story about the wingnut,
(21:17):
I'm not on his side saying nicehouse for a five dollars tip is
I get it. He's being ad and that's horrible. But when it
comes to the tipping culture, wedon't know where to go anymore. It
just keeps going up, up andup, you know, I know that
they're built in fees for those thingsI talked about, supposedly for the gas
(21:41):
and the drive and all of that. And what used to be a great
tip, like five bucks, youknow you're not getting somebody's giving you going
over everything, Going three point fiftyshould be just fine. Five dollars was
a nice tip. It doesn't coverit anymore, It just doesn't. They're
so much more involved in that processnow. I am not keen on people
(22:04):
wanting a tip for everything they do, and it's not always appropriate to tip,
in my view, even though theymight have a tip jar, or
they might swing that computer around foryou'd write something in there if you want
to give them a little token,something like a buck, knock yourself out.
But not all of those services needsomething, you know, like somebody
(22:26):
putting an ice cream into a cone. I don't understand why you would tip
them. That's their job, andif they don't make enough to put ice
cream in a cone, then lookfor a different job for me to subsidize.
That seems silly, But if they'remaking the food or they're delivering the
(22:49):
food, then I think that's ahuge deal. I always wondered why I
know they're supposed to tip out atthe end of the night and everybody gets
a little something something. It's likethe people that make the food, they're
not always getting what you think they'regetting either for that and they deserve it
as well. So I know alot of the thoughts. We got to
(23:10):
figure out a new tipping system.It's it's become tacky, confusing, and
it makes the entire experience garbage.And now you got to go, Okay,
this guy called me out for afive dollars tip because my house is
nice. You know, you don'tknow, Hey, that could be somebody
that works at the house too,maybe a mansion, but that may be
(23:32):
like a babysitter or something. Whatever. It just seems a little wacky getting
that hand with the old tipping stuff. It is the Forkport. I'm Neil
Savadra KFI AM six forty. You'relistening to The Fork Report with Neil Sevadra
on demand from KFI AM six forty. Hey, everybody, it's the Fork
Report, all Things Food, Beverageand beyond. One of the coolest places
(23:56):
to be on a Saturday. Whynot because of me, but because we
get this maybe a little bit,maybe because uh, Tony Kayla kings all
here. So ultimately, it's justa nice place to kind of shake off
the heaviness of the news of theweek, whatever you're going through, and
just celebrate food. That's that's thebasicness of it all. And I'd love
(24:18):
for you to join us on socialmedia on Twitter, Instagram and threads at
fork Reporter at fork Reporter, andwe have a good time there during the
show during the week, all ofthat good place to find us. Millennials,
gen Z, I'm gen X,so don't call me boomer smack in
(24:41):
the face. I did. Idid my time. Interestingly enough, millennials
and gen Z, I know millennialsare getting older now, so they're don't
look at me like that. Yeahso yeah, but gen Z is now
now up. You're behind with alltheir things and how weird you are as
(25:06):
a generation. So I'm just sayingit's fun to watch, is all I'm
saying. So that the leading foodfor the longest time here in the United
States was Italian food. It wasone of those foods that people loved to
get and it held the rain forthe most popular food in the US.
(25:30):
But new studies are coming out andMexican food is taking its place because gen
Z and Millennials really enjoy the Mexicanfood, and there's so much great Mexican
food. More and more here inCalifornia we luck out. I mean,
(25:51):
we just have exceptional food here inCalifornia, and to that, we have
exceptional Mexican food. So more andmore is the Mexican food taking over.
And if you've noticed everywhere, Imean there is so many different types of
(26:12):
Mexican food different regions, whether it'swahawk, and of course we here in
southern California tend to get a lotof the text mechs too. We get
that kind of mishmash of that,but we do get new flavors, even
what you'd call fusion that was reallypopular in the early two thousands. A
(26:33):
lot of people talked about fusion foods, the combination of different cultures and flavors
coming together. That still happens.You know, we've been going through this
huge interest in Beria and that's astewed it's a giesato, it's a stewed
meat, and that has become superpopular. I always say this that once
(26:56):
a food ends up on a pizza, it's jumped the shark. It's like,
try to go back to the classicsskin. So Bria is now on
pizzas everywhere, so I think it'shad its day. It's not going to
go away, and shouldn't. It'sdelicious, but it's delicious, and it's
simplicity. The time that it takesto stew that, the simplicity of putting
(27:19):
it into a tortilla, corn tortillaand dipping and all of that that goes
together is a thing of beauty that'snot going anywhere. And as I said,
nor shrew should it. But thewhole experimenting with it, Beia this,
you know, Beeria oreos Berrio.I'm not that didn't happen. I'm
(27:44):
just saying that it gets to thatplace where it's all, it's everywhere,
and you gotta finally say, okay, it's it's time to move on.
But gen Z and millennial millennials,which are getting older as that happens,
don't stare at me like that hurtsmy chest. So all these things end
(28:06):
up evolving as well. But Istill love me some Italian. But it's
funny. The two things that standout in my mind this week was that
I had was lasagna, and thenI had some enchilados, and I'm you
(28:26):
know, similar really actually in alot of ways. But AnyWho, so
those things will always be yummy tome. I think in southern California,
of course, we're just gonna havegreat Mexican food, so it's always going
to be undeniable. And you cango straight to the source with the street
vendors. You can go and getchefy versions and insightful regional virgins versions when
(28:55):
you go out. It just we'revery lucky here, so but the fact
that it's going across the country veryinteresting. All Right, let's we'll get
some news, but let's go tothe top of the hour. It is
the Forkport. I'm Neil Savedra.This is KFI and kost HD two Los
Angeles, Orange Counties. You've beenlistening to the Forkerport. You can always
(29:17):
hear us live on KFI AM sixforty two to five pm on Saturday and
anytime on demand on the iHeartRadio app.
Hey, it's Neil Savedra. You'relistening to KFI EM six forty, the
Fork Report on demand on the iHeartRadioapp. Hey, everybody, Neil Savandra
here. Did I say that Ryanas KFI I'm six forty heard everywhere on
the iHeartRadio. Yeah. I justwant to like something in my loins says,
get that right, Savedra. Today'sthe day to get that right.
(00:22):
Neil Savandra here with you, yourfriendly neighborhood Fork reporter, enjoying the summer
weather, which is the best,the best. I get my Mexican on
and I start being looking now I'ma person of color again. Slowly but
surely. I even got the thumbsup from Kayla. Miss Kayla goes,
(00:43):
yeah, get it on, andthen my doctor's like, don't get it
on any who. Uh. Backwhen I was at Marongo some weeks back,
when we were broadcasting from there,Chef Stephen Agosto brought over his ribs,
his corn ribs, and it wasit's something that is gaining popularity.
(01:11):
It is a thing of beauty tobehold. And what it is is basically
cutting the corn off the corn.You cut the the wrap off the corn
there and then the tip and thenyou cut it in half. That gives
you the two pieces kind of thesize that you'd find at the grocery store
when they precut them for you anddo all the prep for you. And
(01:33):
then you slice that length wise,each piece into fourths, so you have
what looks like these little it's it'sa quarter of the length of the corn.
And in the prep that they didthere the marketplace at Marongo, it
(01:57):
was slightly deep fried in a batterwith came with a great sauce, wonderful
seasonings and you just eat that likecorn on the cob, but just a
quarter of it and they kind ofcurl up. But it's about the size
of a baby back rib at thatpoint, maybe a little bigger, and
it's just delicious and the way itplates, it's a fun prep for the
(02:23):
summer for sure. However, itdoes not need to be deep fried.
I love that light batter on it, little tempora batter. I believe it
was just gave it a little extracrunch. But you can grill them,
you can steam them. There's somany different ways to prepare them. And
(02:46):
it's just corn, which of courseis in season. That's sweet. That
wonderful sweet corn we get right now. And it made me think about one
how much I love corn, andhow it screams summer. Who doesn't like
corn? Anybody? Buller, Bueller, no one. There's no one in
here that doesn't like corn. Ionly like it when it's on the cob.
(03:07):
That's it. That's it. Ifit's off the cob, I don't
really care for it. And Idon't know where that. Actually, I
do know where that comes from.It's a childhood thing. Why. I
went to Old Country Buffet back inmy day and it was like the worst
corn I've ever had, And Itried it again and I threw it up.
And ever since then I was like, Okay, I can only eat
corn on the cob. And nownow I know mentally that you know,
there is good corn off the cop, but there's some psychological block there.
(03:30):
Have you ever had like cream cornor anything like that. I just automatically
get turned off. If it's noton the cop it's because you puked it
up. Yep, that'll do it. It will. Oh, yeah,
I was done. Oh. Iknow people that don't go near certain things
because they did had a reaction tofood when they were young. I can
still remember, like the texture andthe taste of it. It was so
not Okay, I should probably seeOld Country Buffet. Am I allowed to
(03:52):
do that? Am I allo haveto say their name on air? Anyway?
You're just saying, is what youdidn't like about that? Yeah,
because personal opinion traumatizing, traumatizing,you're a little weak, you get a
little emotional over people throw up.Man, we throw up. Okay,
as my boy says, I thinkI'm gonna throw up. I'm all,
(04:16):
that's precious. Until it happens.I was like, oh boy, so
corn goes with me. You canmake it hot, you can make it
creamy. I mean, if you'veever had street corn, street corn,
you like the street corn? Isthey leave that on the cob. Yeah,
they leave the cop but it's gotyou know, mayo on it and
other things on it, and you'reall good with that. Oh yes,
load it up. Okay. Well, now I feel like I have to
(04:42):
skip through things because I'm like,well, if I talk about it not
being on the cob, we're screwed. But there's a lot of different preparations
for corn. Now. We talkedsome weeks ago about the best practices for
grilling here. I I think mostthings can be grilled, even if the
(05:02):
when it comes to corn, evenif the final production or final serving is
not going to be all grilled,for instance, a salad or something.
If you're gonna use corn on asalad, you can grill it first and
then take it off the cob andput it in a salad. Can you
eat that? You get corn ina salad? Yes, it's hitting amongst
(05:25):
other things. But if it's justby yourself chilling there on the side of
the plate, all yellow and offthe cop I'm not touching it. I
feel like we should call doctor WayneBringer in and see if we can't tap
your think a little bit as towhy. Yeah, I mean that was
a long time ago. You werejust a little kid, maybe like seven.
You still remember, yeah? Andhave you after that second try?
(05:46):
You never went back and thought,No, I was mentally traumatized. Have
you ever had like a corn chowder? No, it's like corn soup.
Yeah, we just corn in it. Well, no, it's got shrimp
and other ingredients as well. Youdon't like shrimp, No, let's it's
fried. The texture of shrimp isweird. I think I have a lot
(06:09):
of issues you. Oh no,I love lobster. What's that? It's
like a big It's like a bigshrimp. I just I don't know how
to describe the things that I do. I just stay true to myself and
eat what I like and don't eatwhat I don't like. I eat,
I eat fried shrimp. I'll eatthe tail and everything. It's very good.
You eat the tail. Yeah,very crungey. Okay, I think
(06:34):
I was really going to do atechnique of the week, but it's like
shrink of the week right now.I feel like I'm breaking down who you
are. Well, I thought thiswas a safe place. The more you
deliver your responses, do I feeljudged? Yeah? Yeah, yeah,
but it's okay. You are beingjudged if I'm not projecting that. I
(06:55):
want to say it out straight,no questions asked. Huh okay, well
I'm well, I'm not doing thisfor you. These are for the actual
humans listening. This is a really, really great recipe, and also beyond
the recipe, I want you tothink of, you know, more on
the show. I don't give awhole lot of recipes because I want you
just to think differently. And whenyou start thinking differently about how you're prepping
(07:17):
food or what you're putting things in. Then you kind of get the idea
like, wow, why couldn't Iput this here? Like personally, I
love corn off the cob on pizza. I think that it goes very nicely
with a fresh pizza and just puttinga little corn, spreading a little corn
(07:38):
on their little bursts of sweetness thatcome with it is wonderful. So Nancy
Silverton just an amazing chef and bakerand thinker when it comes to food.
Her restaurant, Pizzeria Moza, hasa very you know, they're just bright,
(07:58):
fresh type dishes. They just wantyou to enjoy yourself. Well,
this is inspired by that, andthis is a grilled cheese with corn and
chili and it looks amazing. Thekeys to get a nice dense bread or
(08:20):
a good sour dough that you crispup. Now keep in mind people think
more butter, the better it's goingto be. Not necessarily, the more
butter, the harder it is toget crisp. So if you like a
crunchy sandwich, you're looking at athin spread of butter on the outside that
crisps up if it has too muchbutter. Then it will be too soft,
(08:43):
it'll be harder to get crisp onit. So you get that going.
That's number one. But you geta cup of fresh corn kernels,
three ounces English style cheddar, cheeseshredded about three fourths cup there, half
a cup of mayonnaise, one ounceof cheese provolone shredded, about a quarter
(09:05):
cup. Quarter cup finally chopped shallot, quarter cup, finally chopped scallions,
one medium sized chili, steamed,finally chopped, about two teaspoons, one
teaspoon kosher salt, half teaspoon finallychopped garlic. Oh man, this sounds
(09:26):
good. Six tablespoons unsalted butter.It's about three ounces when it softened.
And then you get twelve one thirdinch thick sour dough bread slices, and
you start putting together in a largecast iron skillet over medium heat until smoking.
Add corn kernels and cook, stirringoccasionally until tender, and you can
(09:50):
get some char on there as well. About three minutes. You transfer the
corn into a large bowl and letit cool ten minutes. Then you wipe
out the skillet and you set itaside. You had cheddar, mayonnaise,
the shalet the scallions, chili,salt, garlic to the corn and Stuart
combine. Spread butter on one sideof each side of the bread. Place
(10:13):
six bread slices, buttered side downon a piece of parchment paper, and
top evenly with the cheese mixer.It's about a one third cup each sandwich.
Spread cheese in the mixture in aneven layer. Top with remaining bread
slices. Butter the slices buttered slicesup and then heat in a cast iron
(10:33):
skillet over a medium and you workin little botches cooking sandwiches until they're gold
and brown and toasted three to fourminutes per sive per sidon. Then you
serve immediately. But it just is, and you can. The good thing
is you can make the cheese filling. This mixture can be made three days
in advance if you want covered,stored in the refrigerator, and then you
(10:54):
go ahead and serve it. Butthat's a different way, the cheesy goodness
that goes with corn. Forget aboutit all right, We're way over my
break. We'll come back talk moreabout summer corn and its uses. It
is the Fork Report on Neil SavadraKfi Am six forty. You're listening to
The Fork Report with Neil Savedra ondemand from KFI AM six forty. Hey,
(11:16):
everybody, it's the Fork Report,all things food, beverage and beyond.
I am your well fed host,Neil Savadra. How do you do?
Don't forget the Twala Sharp is comingup with so Cal Saturdays at five
right after this program, and thenat seven you have Unsolved with Steve Gregory
and so don't go anywhere, andalso the Jesus Shows tomorrow and we will
(11:41):
see you there. I will beproducing, Tony will be running the board.
We're up. You're up tomorrow atsix. And for those of you
who like social media stuff, youcan please I invite you to hang out
with us on social media Twitter,Instagram and now threads. All don't shake
(12:03):
your head of me all Fork Reporter, Fork Reporter at Fork Reporter on Twitter,
Threads, Instagram. I'm on Instagramthe most, but i do go
back and forth on Twitter sometimes andI'm slowly getting the whole grind. For
Threads. You can find us thereand hang out. It's always a good
(12:24):
time. I try to curate somefun stuff as well, kind of take
our mind off the heaviness of theweek, just like we do here on
the show. Okay, so techniquethe week, we're going over corn and
now I'm going to skip go backto the corn rib again. But I
want to give you this simple ina handful of ingredients for taco seasoning.
(12:48):
Now you can buy it. Nothingwrong with buying taco seasoning if you so
choose, But I just want youto know that it's not terribly complex to
make because we're going to use itin a couple of dishes and this is
going to be a great seasoning forthose taco ribs I was telling you about.
So to make your own taco seasoning, one tablespoon chili powder, one
(13:09):
and a half teaspoons ground cumen,one teaspoon sea salt, one teaspoon ground
black pepper, half teaspoon ground paprika, quarter teaspoon garlic powder, quarter teaspoon
onion powder, quarter teaspoon crushed redpepper flakes, and quarter teaspoon dried oregano.
(13:31):
These all should be stuff that youhave in your cabinet already. And
that's why when people say, oh, it's going to take taco seasoning,
this is taco seasoning. If youwant to season this is basic. But
if you want to season your meatwith taco flavoring, this is the way
to go. Now, the reasonwhy I want you to have that is
(13:52):
because I was talking about these grilledcorn ribs where you basically slice You cut
your corn on the cop in halfand then you slice it into ribs,
meaning you slice it lengthwise into quarters. Now it's on the cob, the
cob is not really it doesn't givewell. You're gonna have to use some
(14:15):
muscle. So the type of knifeyou use is gonna be up to you.
But keep in mind to protect yourfingers because you're gonna have to lean
on that blade a little bit toget it through those the cob to make
these ribs. Okay, So I'mjust giving you a warning that it may
(14:37):
push back a little bit, andI don't want you to hurt yourself doing
it. So you want to getthe cobs without you get two cobs without
the silk and any hour outer layers. You want that all removed. Two
tablespoons of mayonnaise, one tablespoon tacoseasoning. That's why I gave you the
recipe. One lime zest and juicedsalt. Pepper, two tablespoons Cotiha cheese
(15:03):
or feta cheese, and fresh parsleychopped. So you heat up your grill
medium to high heat. Carefully cuteach of the corn cobs into quarters.
As I said, you stand upwith eight corn ribs. Mix together mayonnaise,
taco seasoning, about half the limezest and lime juice, and a
(15:28):
little sprinkle of salt and pepper.Mix it up. Taste for seasoning and
balance. Add more lime juice,zest, salt, pepper if needed,
and then with a barbecue brush oryour hands or whatever, slather on that
mayo mixture to the outside of eachcorn rib. Place the corn cut side
(15:50):
down on the grill. That's thepart. That's the part of the cob
not with the corn cooking and thenturning regularly into each side is starting to
chart and caramelize. It's about tento fifteen minutes and transfer to a platter.
Sprinkle on the cheese and the parsley, and you serve. So not
(16:10):
terribly difficult, but one it looksfantastic, It looks gorgeous, and it
tastes wonderful. All right, stickaround more to com it is the forkport.
I'm nil Savandra KFI AM six forty. You're listening to The Fork Report
with Nil Savedra on demand from KFIAM six forty. Hey, it's your
all buddy, Neil Savandra here withthe Fork Report. Happy to be with
(16:32):
you today. Okay, So we'vegotten into a couple of things today about
grilling, and the reason is,I'm just thrilled that we are in the
season where we really have some warmweather. I hate hearing about people hiking
and getting hurt, or children gettinghurt because they're hiking into hot of weather.
(16:57):
I have only had heat stroke onceor twice in my life. Back
in my youth actually probably eighteen yearsold, the best, best physical shape
of my life, and you know, hiking constantly, working with children at
camps. And I was a campcounselor and we were at Lake Castake and
(17:18):
which I referred to as Lake Mistakeafter that day. And I was swimming,
just swimming out in the lake andexerting lot of lots of energy and
with the kids, and then allof a sudden, I'm like, I
don't feel well. And that wasprobably the worst I've ever had it,
but I have had it hiking.Wear a mild case, and you need
to get in shade and you needto cool off, and gosh, if
(17:42):
I remember correctly, there's a lotof cute girls I worked with and they
came to my aid, so niceof them. Did you have a heat
stroke on purpose? No attention fromthe ladies. No, yeah, no,
they were all very nice and theybrought me back to help with cool
rags and all all of that andpalm fronds. I think grapes were involved.
(18:03):
I don't know. Anyways, itwas nice and I'm back, So
keep that stuff in mind, becauseyou know, keeping the water on hand
is very important. Don't assume,oh it's heavy, I don't want to
take this. Do what you canto keep yourself safe because it can come
on very quickly and small children canget it very quickly. And just take
(18:26):
care of yourself. I love thesummer. I love the heat, but
you know, don't push it toomuch and enjoy things, but make sure
that you have all the stuff tocool you down or any nourishment you might
need. Protein, Having protein barsand the like on you is going to
be very very important. And toenjoy all of this. So there was
(18:48):
a story that was all over theplace that deals with tipping, and tipping
is a huge thing right now inthe United States. It's become a big
deal because we underpay and you endup basically patting the lousy pay that servers
(19:08):
get and other folks in different industryindustries, but this hits the food industry
and hospitality the most. These arethe areas where you're going to see it
all the time. And I rememberthere were like tip jars popping up all
over the place after Starbucks became popularand that kind of over the counter serving
(19:32):
became something super special. I don'tparticularly think it's that special. If you
have to do a really hard drink, I get it. You have to
get you have to be precise,and there's people that are persnickty, but
yeah, you shove a dollar in, they're fine. You know. I
don't have a problem with that,But when it gets to delivery, I
(19:53):
have pretty strong feelings. And ifsomebody told me I wasn't tipping right,
I would rethink and see if Ithought it was fair. I certainly think
it's a little what's a good wordthat won't hurt children entitles? Okay,
(20:14):
both sides. Yes, I thinkthat it's rude as hell just to say
you didn't tip me high enough.That's what you got. Okay, you
got. You're gonna get stiffed sometimes, or you're gonna get lousy tips on
one occasion and then you're gonna getgreat tips on another occasion. Are you
gonna tell them, hey, Ithink you tipped me too much? No,
(20:36):
because you think you're special. Iget it. But when tipping on
delivery, it's different than just tippingon food. You can't just tip on
the food because tipping on the foodis based on you sitting at a table
somewhere and them walking over to you, whereas delivery is them driving, using
(20:57):
their gas wear and tear in thecar and your convenience for not you know,
having to put clothes respectable clothes onand ghosts. Just keep that in
mind. What you tip is upto you, but keep keep that in
mind. It's not just on thefood. So this story about the wingnut,
(21:17):
I'm not on his side saying nicehouse for a five dollars tip is
I get it. He's being ad and that's horrible. But when it
comes to the tipping culture, wedon't know where to go anymore. It
just keeps going up, up andup, you know, I know that
they're built in fees for those thingsI talked about, supposedly for the gas
(21:41):
and the drive and all of that. And what used to be a great
tip, like five bucks, youknow you're not getting somebody's giving you going
over everything, Going three point fiftyshould be just fine. Five dollars was
a nice tip. It doesn't coverit anymore, It just doesn't. They're
so much more involved in that processnow. I am not keen on people
(22:04):
wanting a tip for everything they do, and it's not always appropriate to tip,
in my view, even though theymight have a tip jar, or
they might swing that computer around foryou'd write something in there if you want
to give them a little token,something like a buck, knock yourself out.
But not all of those services needsomething, you know, like somebody
(22:26):
putting an ice cream into a cone. I don't understand why you would tip
them. That's their job, andif they don't make enough to put ice
cream in a cone, then lookfor a different job for me to subsidize.
That seems silly, But if they'remaking the food or they're delivering the
(22:49):
food, then I think that's ahuge deal. I always wondered why I
know they're supposed to tip out atthe end of the night and everybody gets
a little something something. It's likethe people that make the food, they're
not always getting what you think they'regetting either for that and they deserve it
as well. So I know alot of the thoughts. We got to
(23:10):
figure out a new tipping system.It's it's become tacky, confusing, and
it makes the entire experience garbage.And now you got to go, Okay,
this guy called me out for afive dollars tip because my house is
nice. You know, you don'tknow, Hey, that could be somebody
that works at the house too,maybe a mansion, but that may be
(23:32):
like a babysitter or something. Whatever. It just seems a little wacky getting
that hand with the old tipping stuff. It is the Forkport. I'm Neil
Savadra KFI AM six forty. You'relistening to The Fork Report with Neil Sevadra
on demand from KFI AM six forty. Hey, everybody, it's the Fork
Report, all Things Food, Beverageand beyond. One of the coolest places
(23:56):
to be on a Saturday. Whynot because of me, but because we
get this maybe a little bit,maybe because uh, Tony Kayla kings all
here. So ultimately, it's justa nice place to kind of shake off
the heaviness of the news of theweek, whatever you're going through, and
just celebrate food. That's that's thebasicness of it all. And I'd love
(24:18):
for you to join us on socialmedia on Twitter, Instagram and threads at
fork Reporter at fork Reporter, andwe have a good time there during the
show during the week, all ofthat good place to find us. Millennials,
gen Z, I'm gen X,so don't call me boomer smack in
(24:41):
the face. I did. Idid my time. Interestingly enough, millennials
and gen Z, I know millennialsare getting older now, so they're don't
look at me like that. Yeahso yeah, but gen Z is now
now up. You're behind with alltheir things and how weird you are as
(25:06):
a generation. So I'm just sayingit's fun to watch, is all I'm
saying. So that the leading foodfor the longest time here in the United
States was Italian food. It wasone of those foods that people loved to
get and it held the rain forthe most popular food in the US.
(25:30):
But new studies are coming out andMexican food is taking its place because gen
Z and Millennials really enjoy the Mexicanfood, and there's so much great Mexican
food. More and more here inCalifornia we luck out. I mean,
(25:51):
we just have exceptional food here inCalifornia, and to that, we have
exceptional Mexican food. So more andmore is the Mexican food taking over.
And if you've noticed everywhere, Imean there is so many different types of
(26:12):
Mexican food different regions, whether it'swahawk, and of course we here in
southern California tend to get a lotof the text mechs too. We get
that kind of mishmash of that,but we do get new flavors, even
what you'd call fusion that was reallypopular in the early two thousands. A
(26:33):
lot of people talked about fusion foods, the combination of different cultures and flavors
coming together. That still happens.You know, we've been going through this
huge interest in Beria and that's astewed it's a giesato, it's a stewed
meat, and that has become superpopular. I always say this that once
(26:56):
a food ends up on a pizza, it's jumped the shark. It's like,
try to go back to the classicsskin. So Bria is now on
pizzas everywhere, so I think it'shad its day. It's not going to
go away, and shouldn't. It'sdelicious, but it's delicious, and it's
simplicity. The time that it takesto stew that, the simplicity of putting
(27:19):
it into a tortilla, corn tortillaand dipping and all of that that goes
together is a thing of beauty that'snot going anywhere. And as I said,
nor shrew should it. But thewhole experimenting with it, Beia this,
you know, Beeria oreos Berrio.I'm not that didn't happen. I'm
(27:44):
just saying that it gets to thatplace where it's all, it's everywhere,
and you gotta finally say, okay, it's it's time to move on.
But gen Z and millennial millennials,which are getting older as that happens,
don't stare at me like that hurtsmy chest. So all these things end
(28:06):
up evolving as well. But Istill love me some Italian. But it's
funny. The two things that standout in my mind this week was that
I had was lasagna, and thenI had some enchilados, and I'm you
(28:26):
know, similar really actually in alot of ways. But AnyWho, so
those things will always be yummy tome. I think in southern California,
of course, we're just gonna havegreat Mexican food, so it's always going
to be undeniable. And you cango straight to the source with the street
vendors. You can go and getchefy versions and insightful regional virgins versions when
(28:55):
you go out. It just we'revery lucky here, so but the fact
that it's going across the country veryinteresting. All Right, let's we'll get
some news, but let's go tothe top of the hour. It is
the Forkport. I'm Neil Savedra.This is KFI and kost HD two Los
Angeles, Orange Counties. You've beenlistening to the Forkerport. You can always
(29:17):
hear us live on KFI AM sixforty two to five pm on Saturday and
anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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