August 31, 2024 • 24 mins
The Joy of Dining Alone.QR Code Menu No More. No Phones in Restuarants. Eats Around LA.
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Speaker 1 (00:00):
Hey, it's Niels Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app. We love to shine
a light on them. We'll do that coming up in
just a little bit. Also find out about just great food.
Speaker 1 (00:13):
How about that? And for a.
Speaker 2 (00:16):
Technique of the week, let's get into butter, shall we.
But uh, there was a story in the Wall Street
Journal and I must have been sent this story by
at least five people. I don't know, but people love
butter and that the headline read, this is better than
(00:38):
butter whether you're cooking steaks or roasting vegetables. And we've
talked about this actually many many times on the show,
but I thought it'd be nice to get back into
butter and explain what people refer to as culinary gold.
(00:59):
It's something often referred to as ghee or clarified butter,
small differences depending on you know. Gee comes from India
and their process I think is really one of the
best for clarified butter. It gets a little extra nuttiness.
(01:20):
So what ends up happening is you cook out certain
parts of the butter and then you sive them out,
so you cook it down separate it and sive them out,
and in that process you end up having something that
is just pure butterfat.
Speaker 1 (01:43):
Hmm.
Speaker 2 (01:44):
You don't have the milk solids, you don't have those things.
And well, that will be part of our discussion today.
But I thought, instead of just focusing on ghe or
clarified butter, I'd go through all the different types of butter.
So I'll get in this and i'll explain how to
make it. Coming up in a moment, but let's start
with the basics. Unsalted butter. Often you'll see it labeled
(02:08):
sweet cream butter. Same, same and super versatile. It's used
a lot in cooking and baking. The reason why it
is used often in cooking and baking so that the
person baking or cooking can control the level of salt.
Speaker 1 (02:29):
In baking.
Speaker 2 (02:32):
I understand there's a lot of control there. I've always
thought this notion was silly. You're talking about like a
quarter quarter teaspoon of salt, that's what's in a stick
of butter. I think a lot of this. I've read
(02:55):
article after article after article that some people.
Speaker 1 (03:02):
That there was kind of a.
Speaker 2 (03:03):
Conversion problem when some of the old old recipes were
kind of brought into modern day but forever. For whatever reason,
people swear by this, and that's because different makers might
put different amounts of salt in it. And I get
all of that, but if you're using the same brand
(03:24):
from the same location all the time, I think you
know how to compensate. There's salt in all kinds of things.
There's salt and cheese, So I always thought it was
a little I hear people swearing by it all the time,
and bakers will probably come at me, but they're the pros.
Speaker 1 (03:42):
I'm not.
Speaker 2 (03:43):
But I always thought that it's just one of those
weird culinary things getting passed down. So I have both
here and really, unsalted is used for cooking and baking
for the most part, and then salted butter is used
for as a spread when you're putting it on top
of something like a piece of grape bread, or even
(04:04):
if you're topping off I don't know, rice or something, I.
Speaker 1 (04:08):
Will use it.
Speaker 2 (04:10):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of salt in it. That's the reality.
So those are the type of things that you have
the most in the house. Those are probably what you
have most you could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
(04:33):
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
like finishing salt. Beautiful, and you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
(04:56):
So let's get into the clarified butter part. This is
what people referred to as culinary gold, and I'll tell
you why. So the milk fat is rendered from the butter,
and you separate the milk solids and the water from
the butterfat. So you're cooking it at a low temperature.
And as you're cooking it, when you put butter in
(05:18):
a pan, you know how bubbles and kind of sizzles
a little bit. Well, the reason that is is that
the fat is starting to heat up. And what doesn't
mix oil and water, So when you melt the butter
down from a solid, the water in there starts to
evaporate because the oil is heating up. That's why things
(05:41):
make noise when you deep fry them. And that's why
you don't want to put a frozen turkey deep fries
deep fry a frozen turkey. For people who have done that,
I am not, but I've seen the pictures. Because oil
and water don't mix. They mix even they have even
less good times when the oil is hot, so that
(06:05):
part of sizzling, once it starts to stop sizzling, then
the water's gone, it's evaporated. Next you're gonna see these
little bits of the milk fat start separating, and that's
the process. Then you take it and you put it
through a sieve and a cheese cloth that will catch
(06:27):
all that milk fat, and what you'll have is clarified butter,
no water in it, and the milk solids removed.
Speaker 1 (06:35):
What does that do well, It gives it.
Speaker 2 (06:37):
A nutty flavor because that milk fat in the process
of rendering starts to caramelize and get that nutty flavor
to it, which is wonderful. But really what it does
is it changes the smoke point. Smoke point is important
in oils and fats because that means the smoke point
is when they start to break down. That's when they
(07:00):
lose some of their properties. That's when they start to
get nasty smelling and things like that and end up
bringing a foul odor and taste to something rather than
the loveliness that they're supposed to do. Butter comes in
at about three twenty five three seventy five.
Speaker 1 (07:18):
That's when it starts to break down.
Speaker 2 (07:19):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're gonna sear them off,
you're roasting vegetables, you can use clarified butter or ghee
(07:43):
and that'll boost that smoke point up to around forty five,
So you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose They casin that
is the lactose and all that kind of wiped out,
(08:04):
and so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter, allow the things to separate, water, evaporate,
solid float to the surface.
Speaker 1 (08:17):
You skim them.
Speaker 3 (08:17):
You're listening to the Fork Report with Nils of Adra
on demand from KFI AM six.
Speaker 1 (08:23):
Forty conversation A lot to get to today.
Speaker 2 (08:26):
We're gonna introduce you to some folks that have restaurants
and some food. You're gonna want to put your mouth
all that great stuff. Right now, we're in the middle
of technique of the week. The technique we're looking at
is butter using butter, what kinds of butter? Knowing your
butter butter, butter, butter, butter butter. Yum, yum, yum. They
go back and forth. And I know that we have
(08:47):
people that don't eat animal products of any kind and
we respect them. We respect everybody in their dietary limitations
or dietary knee or dietary beliefs.
Speaker 1 (09:02):
Well, it's all welcome.
Speaker 2 (09:04):
But I will tell you that I am not somebody
who will demonize something over something else because I just
hate that. I think it causes problems with eating, I
think it causes disorders.
Speaker 1 (09:18):
I think it caused all kinds of problems.
Speaker 2 (09:20):
We have learned over the years that animal fats are good,
they can be nutritious, and they can be valuable in cooking.
We've also learned that when we've tried to mess with
fats and margarine and things like that growing up was
very popular with us, that it didn't have the benefits
(09:40):
that once were thought and actually caused some problems. So
I will say that I absolutely use animal fats. I
eat animals too, so it doesn't go against the way
I live, but I want to recognize that out of
respect to those that might have issues with it. Moving
(10:02):
on from clarified butter to organic butter comes from cattle
raised without antibiotics, which really, you know, the way we've
moved through farming and having to use things like antibiotic
antibiotics and growth hormones and all those things, I'm equally
(10:23):
as down upon as I am four proper raising and
the proper care of these animals. I know that might
seem contradictory to some, but I just tell you, the
antibiotics and the growth hormones, all that stuff is more
garbage than we need. So organic butter is raised without
(10:45):
those things antibiotics, growth hormones.
Speaker 1 (10:47):
They're given given one organic feed, grown.
Speaker 2 (10:51):
Without toxic pesticides, synthetic fertilizer, all of that, and you
can find it in unsalted and salted and you use
it just conventional butter, the whipped butter. This has air
or other gas like nitrogen, and it's added tode to
make it less dense than standard butter. So kind of
(11:14):
a little goes a long way. This increased volume is
you know, less calories per tablespoon, it can even be half,
and it's got a lighter texture. But to keep in mind,
it's got less calories because it's got more air in it.
Best for spreading on toast, finishing dishes. It's not recommended
(11:35):
for baking or cooking at all. It's just a spread.
It's spread easier to spread because it's got the air
in it, and it's lighter and whipped and all that
European style butter which a lot of people love.
Speaker 1 (11:45):
I do too.
Speaker 2 (11:47):
This is you know why French croissants are so lovely
and airy and delicious. It's got extra milk fat eighty
two to eighty five percent for most brands, and so
your European style butter has less moisture's got less of
that water in there than standard butter. Uh, and it's
got all that milk fat in it. So this is
(12:09):
like the opposite the clarified butter makes pastries, tender, fluffy cakes.
It's often it's made with fermented or cultured cream, so
it has a little bit of tang to it, and
it could be used for any sort of cooking task.
Spreadable butter is regular butter and some vegetable oil added
(12:31):
in so it spreads easier. Not recommended for baking or cooking. Again,
light butter it has less than forty percent or less
of milk fat. Not recommended for baking or cooking. Also
butter like spread, keep that in mind, not recommended for
baking or cooking either. It's just like a buttery flavored spread.
Speaker 1 (12:55):
So that's the.
Speaker 2 (12:55):
Basic breakdown of you butters to use. But in Just
butter is one of those wonderful, wonderful things in the world.
Speaker 3 (13:04):
You're listening to. The Fork Report with Nil Sevedra on
Demand from KFI AM sixty is a fork report.
Speaker 2 (13:11):
On Nil Savedra. Love me some booms, give me some
boom boom, ay right, Papa down. The more boom, the better,
I say, we talking about brunch and then you come
across well brunch eggs are going to be obviously part
of that. What's going on with the eggs, they're constantly
(13:34):
spiking here and there. Is this something we're going to
be dealing with just now, or is this something we're
gonna be dealing with for some time.
Speaker 1 (13:41):
Well that that we're.
Speaker 2 (13:46):
Gonna have to wait and see. But this is what's
going on right now. It's the bird flu. It's making
eggs more expensive.
Speaker 1 (13:51):
Period.
Speaker 2 (13:52):
This has happened in the past, it's going to happen again,
and it's probably going to go back and.
Speaker 1 (13:57):
Forth for a while. So this type of flu is
effected hens which lay eggs.
Speaker 2 (14:03):
The H five N one bird flu, it spread over
ninety million chickens across almost every single state. And this
is since twenty twenty two. So here we are a
couple of years later and slowly moving towards twenty twenty five,
and we're seeing it go up and down. Also affecting
dairy cows, with over thirty groups of cows in nine
(14:26):
states dealing with the flu at this very moment. So
the last time the bird flu hit farms in the
US was early twenty twenty two, and back then eighty
prices were more than doubled in a year, reaching four
dollars and eighty two cents or so for a dozen
eggs in January twenty twenty three. We all remember that.
(14:47):
Now during there was all those memes too, like people
having it on, you know, an egg on a wedding ring,
engagement ring instead of a diamond.
Speaker 1 (14:56):
We remember, ah, such good fun.
Speaker 2 (15:00):
A previous bird flu outbreak in twenty fourteen twenty fifteen,
egg prices also went up a lot.
Speaker 1 (15:06):
So they continue to move when this particular flu pops up.
Speaker 2 (15:12):
Prices now aren't as high as they were in January
twenty twenty three, but they've been going up since last August,
and they continue to do so.
Speaker 3 (15:19):
So.
Speaker 2 (15:19):
Back then, a dozen large egg costs a little over
two bucks. By March they were almost three dollars, which
nearly you know, forty percent or so more. A few
years ago, nearly twenty twenty, a dozen eggs were only
a buck forty six an on average, huge difference. So
(15:40):
the h five and when bird flu very contagious, very dangerous,
four hands. But this isn't just about bird flu. It
shows a bigger problem with the way our farming system
is now, and it continues to be more problematic. So
big companies control more to the egg market. That leaves
(16:02):
very little room for problems like disease. So many animals
are kept close together on big farms, makes it easy
for this disease to spread, which is already easy to spread.
So most of the country's egg laying hens are on
just you know, I don't know, they're about three hundred
(16:23):
and fifty big farms or so. These farms use similar
animals that produce a lot of eggs, but this means
that they're more vulnerable to this disease or any disease
for that matter that comes sweeping through. So when a
hen gets sick, it's not just that hen that has
to go down. Many others have to be killed to
(16:45):
stop to the disease from spreading, so you have these
layers of death. Honestly, this has happened to eighty five
million birds since twenty twenty two, and that means that
system breakdown. This seems kind of crass because it's the
death of these animals but also leads to us paying
(17:09):
more for eggs.
Speaker 1 (17:10):
It's not just the disease.
Speaker 2 (17:12):
Though, causing the prices to go up. Egg producers are
also raising prices more than they need to to make
a profit. This is one of the concerns and these
watchdog groups are poking around to find out more. An example,
Oriently Cow Maine Foods made a lot of money in
twenty twenty three by raising prices, but they didn't sell
(17:35):
many more eggs than before. In twenty twenty three, several
big food companies like Craft General Mills won almost an
eighteen million dollar lawsuit. They said egg producers were making
prices higher by limiting the number of eggs available, trying
to control that flow of the merchandise and therefore boosting
(17:55):
up those numbers. So in the past, the government had
rules make sure these food prices stayed fair for farmers
and of course for consumers as well. Those rules changed
in the nineteen seventies. Big farms became more common and
that causes an issue as well. I mean, our farming
God bless farmers, but the factory farms are not the
(18:16):
best way to do things and causes more problems. So
our food system so connected to this stuff that it
causes problems throughout the world. So all kinds of issues disease, war,
any of these things make things go up and up
and up. The Biden administration now is trying to fix
(18:38):
that some of these problems, looking into by enforcing laws better.
And that means some bills in Congress can eventually help
stop companies from raising prices too much, so we don't
have to keep going up and down and up and
down in this cycle of problems and higher prices.
Speaker 1 (18:55):
So we shall see these changes.
Speaker 2 (18:57):
Hopefully We'll protect animals to a certain I mean, they're
still working for us.
Speaker 1 (19:02):
Some people don't like that, or becoming our food.
Speaker 2 (19:04):
Others don't like that as well, but also protect workers
and us the consumer's fingers crossed. 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
and anytime on demand on the iHeartRadio app. Neil Savadri,
your friendly neighborhood Fork Reporter, with you on the Fork
Report today. And somewhere there's someone who's listening to the
(19:27):
show for the first time. Going was that Ian McKay
and minor threat on AM radio And the answer would be, yues,
thanks for hanging out. So I came across this article
today that made me laugh. Have I been to a
Trader Joe's?
Speaker 1 (19:48):
Yes? Absolutely? Do I like a lot of their food? Sure?
Speaker 2 (19:51):
Do Do I shop at Trader Joe's regularly? I'd say
no for a couple of reasons. The parking just sucks
and I don't want to deal with that parking. The
reality of the parking is that Trader Joe's enable to
keep itself small, being a small grocer in your neighborhood,
which is what their goal is. They buy these small
(20:15):
They don't just go into like old grocery stores and
say we'll take over this grocery store. They find these
small areas, and what comes with a small area, especially
here in California small area comes a small parking lot.
So you only get a couple of parking spaces per
square footage or whatever the calculation is. I don't know,
(20:36):
and that bugs me, you know what I think. Yes,
there are times in life that you need to fight.
There is there's times you got to defend your family,
you gotta defend yourself, your home, But you don't need
to fight to go get into a grocery store. When
you get to that point in life where you feel
like you've got to throw hands to go and find
(20:57):
out whatever the new pumpkin spice thing is, then your
life is in a much different place than it needs
to be. However, I'm humored by the people that like
swear by It, not the people that go in there.
Speaker 1 (21:12):
We all go in there.
Speaker 2 (21:12):
There's some great stuff in their period, but like swear
by It, like that's their grocery store. And I said,
you know, you're not gonna find Kellogg's in there. Okay,
you're not gonna find everything that you grew up with.
Speaker 4 (21:26):
I used to be a Trader Joe's loyalist, and I
would not go anywhere else. I just felt like, they
don't have any unhealthy options, which are my weakness, so
I would of.
Speaker 1 (21:34):
Course they do. They got cookies in there.
Speaker 5 (21:36):
Yeah, they're healthier versions of it.
Speaker 1 (21:37):
They're not healthier versions.
Speaker 4 (21:39):
The packaging helps me, yes, yea, then eat the packaging.
Speaker 5 (21:43):
Well, that's fiber, I said former.
Speaker 4 (21:45):
I didn't learn that. That's just a gimmick too that
they do. They make it seem that way, but it's
not nice.
Speaker 1 (21:50):
That's the saying.
Speaker 2 (21:51):
That is the equivalent of these dumb guys that go
in there and think that they're being flirted with by
the cashiers.
Speaker 5 (21:57):
Okay, they're not flirting with us.
Speaker 2 (21:59):
No. So this article that I read made me laugh
and it's it comes down to TikTok. But in the
Daily Dot it breaks down what one experience, you know,
kind of cold experience. Are the people that work there
and the trader Joe's workers say, hey, we're we're not
(22:21):
flirting with you.
Speaker 1 (22:21):
We're judging you. We're judging you.
Speaker 2 (22:24):
Because you're supposed to bag your own groceries. We're judging
you based on what you grab. We're judging you on
you know, how you're dressed or any of these things.
They're just judging you. And they're they're supposed to talk
to you and be nice. I don't know if it's
a rule that they're not supposed to wear deodorant, but
(22:47):
that's something there too. So they you're paying, you know,
more sometimes for regular items, and they mock you on that.
But they have a lot of attitude towards people that
shop in there too. So even just because they're smiling
and they look like they're being nice, they're judging you.
(23:10):
That smile is a judgy smile. They're putting that bag
in front of you on and yes they judge you
in you don't bring your own bags.
Speaker 1 (23:21):
Is this new to you?
Speaker 5 (23:22):
Well, I never bring my own bags. I don't grow
bag them myself.
Speaker 1 (23:26):
I just you're supposed to.
Speaker 2 (23:29):
There's somebody, No, it's trade of Joe's bag your own stuff.
Speaker 5 (23:34):
Wow.
Speaker 2 (23:35):
Yeah, and most people don't know that now most places
you've got to bag your own stuff these days. It
bugs the hell out of me.
Speaker 5 (23:43):
Yeah.
Speaker 2 (23:44):
Well, just like well, somebody's hired there for a reason
bag the groceries and.
Speaker 1 (23:52):
They know how to bag them.
Speaker 5 (23:54):
I squished my own eggs. It's not my expertise.
Speaker 2 (23:57):
What you do in the privacy of your own home.
Kayla is on you.
Speaker 3 (24:03):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Niels Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app. We love to shine
a light on them. We'll do that coming up in
just a little bit. Also find out about just great food.
Speaker 1 (00:13):
How about that? And for a.
Speaker 2 (00:16):
Technique of the week, let's get into butter, shall we.
But uh, there was a story in the Wall Street
Journal and I must have been sent this story by
at least five people. I don't know, but people love
butter and that the headline read, this is better than
(00:38):
butter whether you're cooking steaks or roasting vegetables. And we've
talked about this actually many many times on the show,
but I thought it'd be nice to get back into
butter and explain what people refer to as culinary gold.
(00:59):
It's something often referred to as ghee or clarified butter,
small differences depending on you know. Gee comes from India
and their process I think is really one of the
best for clarified butter. It gets a little extra nuttiness.
(01:20):
So what ends up happening is you cook out certain
parts of the butter and then you sive them out,
so you cook it down separate it and sive them out,
and in that process you end up having something that
is just pure butterfat.
Speaker 1 (01:43):
Hmm.
Speaker 2 (01:44):
You don't have the milk solids, you don't have those things.
And well, that will be part of our discussion today.
But I thought, instead of just focusing on ghe or
clarified butter, I'd go through all the different types of butter.
So I'll get in this and i'll explain how to
make it. Coming up in a moment, but let's start
with the basics. Unsalted butter. Often you'll see it labeled
(02:08):
sweet cream butter. Same, same and super versatile. It's used
a lot in cooking and baking. The reason why it
is used often in cooking and baking so that the
person baking or cooking can control the level of salt.
Speaker 1 (02:29):
In baking.
Speaker 2 (02:32):
I understand there's a lot of control there. I've always
thought this notion was silly. You're talking about like a
quarter quarter teaspoon of salt, that's what's in a stick
of butter. I think a lot of this. I've read
(02:55):
article after article after article that some people.
Speaker 1 (03:02):
That there was kind of a.
Speaker 2 (03:03):
Conversion problem when some of the old old recipes were
kind of brought into modern day but forever. For whatever reason,
people swear by this, and that's because different makers might
put different amounts of salt in it. And I get
all of that, but if you're using the same brand
(03:24):
from the same location all the time, I think you
know how to compensate. There's salt in all kinds of things.
There's salt and cheese, So I always thought it was
a little I hear people swearing by it all the time,
and bakers will probably come at me, but they're the pros.
Speaker 1 (03:42):
I'm not.
Speaker 2 (03:43):
But I always thought that it's just one of those
weird culinary things getting passed down. So I have both
here and really, unsalted is used for cooking and baking
for the most part, and then salted butter is used
for as a spread when you're putting it on top
of something like a piece of grape bread, or even
(04:04):
if you're topping off I don't know, rice or something, I.
Speaker 1 (04:08):
Will use it.
Speaker 2 (04:10):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of salt in it. That's the reality.
So those are the type of things that you have
the most in the house. Those are probably what you
have most you could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
(04:33):
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
like finishing salt. Beautiful, and you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
(04:56):
So let's get into the clarified butter part. This is
what people referred to as culinary gold, and I'll tell
you why. So the milk fat is rendered from the butter,
and you separate the milk solids and the water from
the butterfat. So you're cooking it at a low temperature.
And as you're cooking it, when you put butter in
(05:18):
a pan, you know how bubbles and kind of sizzles
a little bit. Well, the reason that is is that
the fat is starting to heat up. And what doesn't
mix oil and water, So when you melt the butter
down from a solid, the water in there starts to
evaporate because the oil is heating up. That's why things
(05:41):
make noise when you deep fry them. And that's why
you don't want to put a frozen turkey deep fries
deep fry a frozen turkey. For people who have done that,
I am not, but I've seen the pictures. Because oil
and water don't mix. They mix even they have even
less good times when the oil is hot, so that
(06:05):
part of sizzling, once it starts to stop sizzling, then
the water's gone, it's evaporated. Next you're gonna see these
little bits of the milk fat start separating, and that's
the process. Then you take it and you put it
through a sieve and a cheese cloth that will catch
(06:27):
all that milk fat, and what you'll have is clarified butter,
no water in it, and the milk solids removed.
Speaker 1 (06:35):
What does that do well, It gives it.
Speaker 2 (06:37):
A nutty flavor because that milk fat in the process
of rendering starts to caramelize and get that nutty flavor
to it, which is wonderful. But really what it does
is it changes the smoke point. Smoke point is important
in oils and fats because that means the smoke point
is when they start to break down. That's when they
(07:00):
lose some of their properties. That's when they start to
get nasty smelling and things like that and end up
bringing a foul odor and taste to something rather than
the loveliness that they're supposed to do. Butter comes in
at about three twenty five three seventy five.
Speaker 1 (07:18):
That's when it starts to break down.
Speaker 2 (07:19):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're gonna sear them off,
you're roasting vegetables, you can use clarified butter or ghee
(07:43):
and that'll boost that smoke point up to around forty five,
So you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose They casin that
is the lactose and all that kind of wiped out,
(08:04):
and so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter, allow the things to separate, water, evaporate,
solid float to the surface.
Speaker 1 (08:17):
You skim them.
Speaker 3 (08:17):
You're listening to the Fork Report with Nils of Adra
on demand from KFI AM six.
Speaker 1 (08:23):
Forty conversation A lot to get to today.
Speaker 2 (08:26):
We're gonna introduce you to some folks that have restaurants
and some food. You're gonna want to put your mouth
all that great stuff. Right now, we're in the middle
of technique of the week. The technique we're looking at
is butter using butter, what kinds of butter? Knowing your
butter butter, butter, butter, butter butter. Yum, yum, yum. They
go back and forth. And I know that we have
(08:47):
people that don't eat animal products of any kind and
we respect them. We respect everybody in their dietary limitations
or dietary knee or dietary beliefs.
Speaker 1 (09:02):
Well, it's all welcome.
Speaker 2 (09:04):
But I will tell you that I am not somebody
who will demonize something over something else because I just
hate that. I think it causes problems with eating, I
think it causes disorders.
Speaker 1 (09:18):
I think it caused all kinds of problems.
Speaker 2 (09:20):
We have learned over the years that animal fats are good,
they can be nutritious, and they can be valuable in cooking.
We've also learned that when we've tried to mess with
fats and margarine and things like that growing up was
very popular with us, that it didn't have the benefits
(09:40):
that once were thought and actually caused some problems. So
I will say that I absolutely use animal fats. I
eat animals too, so it doesn't go against the way
I live, but I want to recognize that out of
respect to those that might have issues with it. Moving
(10:02):
on from clarified butter to organic butter comes from cattle
raised without antibiotics, which really, you know, the way we've
moved through farming and having to use things like antibiotic
antibiotics and growth hormones and all those things, I'm equally
(10:23):
as down upon as I am four proper raising and
the proper care of these animals. I know that might
seem contradictory to some, but I just tell you, the
antibiotics and the growth hormones, all that stuff is more
garbage than we need. So organic butter is raised without
(10:45):
those things antibiotics, growth hormones.
Speaker 1 (10:47):
They're given given one organic feed, grown.
Speaker 2 (10:51):
Without toxic pesticides, synthetic fertilizer, all of that, and you
can find it in unsalted and salted and you use
it just conventional butter, the whipped butter. This has air
or other gas like nitrogen, and it's added tode to
make it less dense than standard butter. So kind of
(11:14):
a little goes a long way. This increased volume is
you know, less calories per tablespoon, it can even be half,
and it's got a lighter texture. But to keep in mind,
it's got less calories because it's got more air in it.
Best for spreading on toast, finishing dishes. It's not recommended
(11:35):
for baking or cooking at all. It's just a spread.
It's spread easier to spread because it's got the air
in it, and it's lighter and whipped and all that
European style butter which a lot of people love.
Speaker 1 (11:45):
I do too.
Speaker 2 (11:47):
This is you know why French croissants are so lovely
and airy and delicious. It's got extra milk fat eighty
two to eighty five percent for most brands, and so
your European style butter has less moisture's got less of
that water in there than standard butter. Uh, and it's
got all that milk fat in it. So this is
(12:09):
like the opposite the clarified butter makes pastries, tender, fluffy cakes.
It's often it's made with fermented or cultured cream, so
it has a little bit of tang to it, and
it could be used for any sort of cooking task.
Spreadable butter is regular butter and some vegetable oil added
(12:31):
in so it spreads easier. Not recommended for baking or cooking. Again,
light butter it has less than forty percent or less
of milk fat. Not recommended for baking or cooking. Also
butter like spread, keep that in mind, not recommended for
baking or cooking either. It's just like a buttery flavored spread.
Speaker 1 (12:55):
So that's the.
Speaker 2 (12:55):
Basic breakdown of you butters to use. But in Just
butter is one of those wonderful, wonderful things in the world.
Speaker 3 (13:04):
You're listening to. The Fork Report with Nil Sevedra on
Demand from KFI AM sixty is a fork report.
Speaker 2 (13:11):
On Nil Savedra. Love me some booms, give me some
boom boom, ay right, Papa down. The more boom, the better,
I say, we talking about brunch and then you come
across well brunch eggs are going to be obviously part
of that. What's going on with the eggs, they're constantly
(13:34):
spiking here and there. Is this something we're going to
be dealing with just now, or is this something we're
gonna be dealing with for some time.
Speaker 1 (13:41):
Well that that we're.
Speaker 2 (13:46):
Gonna have to wait and see. But this is what's
going on right now. It's the bird flu. It's making
eggs more expensive.
Speaker 1 (13:51):
Period.
Speaker 2 (13:52):
This has happened in the past, it's going to happen again,
and it's probably going to go back and.
Speaker 1 (13:57):
Forth for a while. So this type of flu is
effected hens which lay eggs.
Speaker 2 (14:03):
The H five N one bird flu, it spread over
ninety million chickens across almost every single state. And this
is since twenty twenty two. So here we are a
couple of years later and slowly moving towards twenty twenty five,
and we're seeing it go up and down. Also affecting
dairy cows, with over thirty groups of cows in nine
(14:26):
states dealing with the flu at this very moment. So
the last time the bird flu hit farms in the
US was early twenty twenty two, and back then eighty
prices were more than doubled in a year, reaching four
dollars and eighty two cents or so for a dozen
eggs in January twenty twenty three. We all remember that.
(14:47):
Now during there was all those memes too, like people
having it on, you know, an egg on a wedding ring,
engagement ring instead of a diamond.
Speaker 1 (14:56):
We remember, ah, such good fun.
Speaker 2 (15:00):
A previous bird flu outbreak in twenty fourteen twenty fifteen,
egg prices also went up a lot.
Speaker 1 (15:06):
So they continue to move when this particular flu pops up.
Speaker 2 (15:12):
Prices now aren't as high as they were in January
twenty twenty three, but they've been going up since last August,
and they continue to do so.
Speaker 3 (15:19):
So.
Speaker 2 (15:19):
Back then, a dozen large egg costs a little over
two bucks. By March they were almost three dollars, which
nearly you know, forty percent or so more. A few
years ago, nearly twenty twenty, a dozen eggs were only
a buck forty six an on average, huge difference. So
(15:40):
the h five and when bird flu very contagious, very dangerous,
four hands. But this isn't just about bird flu. It
shows a bigger problem with the way our farming system
is now, and it continues to be more problematic. So
big companies control more to the egg market. That leaves
(16:02):
very little room for problems like disease. So many animals
are kept close together on big farms, makes it easy
for this disease to spread, which is already easy to spread.
So most of the country's egg laying hens are on
just you know, I don't know, they're about three hundred
(16:23):
and fifty big farms or so. These farms use similar
animals that produce a lot of eggs, but this means
that they're more vulnerable to this disease or any disease
for that matter that comes sweeping through. So when a
hen gets sick, it's not just that hen that has
to go down. Many others have to be killed to
(16:45):
stop to the disease from spreading, so you have these
layers of death. Honestly, this has happened to eighty five
million birds since twenty twenty two, and that means that
system breakdown. This seems kind of crass because it's the
death of these animals but also leads to us paying
(17:09):
more for eggs.
Speaker 1 (17:10):
It's not just the disease.
Speaker 2 (17:12):
Though, causing the prices to go up. Egg producers are
also raising prices more than they need to to make
a profit. This is one of the concerns and these
watchdog groups are poking around to find out more. An example,
Oriently Cow Maine Foods made a lot of money in
twenty twenty three by raising prices, but they didn't sell
(17:35):
many more eggs than before. In twenty twenty three, several
big food companies like Craft General Mills won almost an
eighteen million dollar lawsuit. They said egg producers were making
prices higher by limiting the number of eggs available, trying
to control that flow of the merchandise and therefore boosting
(17:55):
up those numbers. So in the past, the government had
rules make sure these food prices stayed fair for farmers
and of course for consumers as well. Those rules changed
in the nineteen seventies. Big farms became more common and
that causes an issue as well. I mean, our farming
God bless farmers, but the factory farms are not the
(18:16):
best way to do things and causes more problems. So
our food system so connected to this stuff that it
causes problems throughout the world. So all kinds of issues disease, war,
any of these things make things go up and up
and up. The Biden administration now is trying to fix
(18:38):
that some of these problems, looking into by enforcing laws better.
And that means some bills in Congress can eventually help
stop companies from raising prices too much, so we don't
have to keep going up and down and up and
down in this cycle of problems and higher prices.
Speaker 1 (18:55):
So we shall see these changes.
Speaker 2 (18:57):
Hopefully We'll protect animals to a certain I mean, they're
still working for us.
Speaker 1 (19:02):
Some people don't like that, or becoming our food.
Speaker 2 (19:04):
Others don't like that as well, but also protect workers
and us the consumer's fingers crossed. 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
and anytime on demand on the iHeartRadio app. Neil Savadri,
your friendly neighborhood Fork Reporter, with you on the Fork
Report today. And somewhere there's someone who's listening to the
(19:27):
show for the first time. Going was that Ian McKay
and minor threat on AM radio And the answer would be, yues,
thanks for hanging out. So I came across this article
today that made me laugh. Have I been to a
Trader Joe's?
Speaker 1 (19:48):
Yes? Absolutely? Do I like a lot of their food? Sure?
Speaker 2 (19:51):
Do Do I shop at Trader Joe's regularly? I'd say
no for a couple of reasons. The parking just sucks
and I don't want to deal with that parking. The
reality of the parking is that Trader Joe's enable to
keep itself small, being a small grocer in your neighborhood,
which is what their goal is. They buy these small
(20:15):
They don't just go into like old grocery stores and
say we'll take over this grocery store. They find these
small areas, and what comes with a small area, especially
here in California small area comes a small parking lot.
So you only get a couple of parking spaces per
square footage or whatever the calculation is. I don't know,
(20:36):
and that bugs me, you know what I think. Yes,
there are times in life that you need to fight.
There is there's times you got to defend your family,
you gotta defend yourself, your home, But you don't need
to fight to go get into a grocery store. When
you get to that point in life where you feel
like you've got to throw hands to go and find
(20:57):
out whatever the new pumpkin spice thing is, then your
life is in a much different place than it needs
to be. However, I'm humored by the people that like
swear by It, not the people that go in there.
Speaker 1 (21:12):
We all go in there.
Speaker 2 (21:12):
There's some great stuff in their period, but like swear
by It, like that's their grocery store. And I said,
you know, you're not gonna find Kellogg's in there. Okay,
you're not gonna find everything that you grew up with.
Speaker 4 (21:26):
I used to be a Trader Joe's loyalist, and I
would not go anywhere else. I just felt like, they
don't have any unhealthy options, which are my weakness, so
I would of.
Speaker 1 (21:34):
Course they do. They got cookies in there.
Speaker 5 (21:36):
Yeah, they're healthier versions of it.
Speaker 1 (21:37):
They're not healthier versions.
Speaker 4 (21:39):
The packaging helps me, yes, yea, then eat the packaging.
Speaker 5 (21:43):
Well, that's fiber, I said former.
Speaker 4 (21:45):
I didn't learn that. That's just a gimmick too that
they do. They make it seem that way, but it's
not nice.
Speaker 1 (21:50):
That's the saying.
Speaker 2 (21:51):
That is the equivalent of these dumb guys that go
in there and think that they're being flirted with by
the cashiers.
Speaker 5 (21:57):
Okay, they're not flirting with us.
Speaker 2 (21:59):
No. So this article that I read made me laugh
and it's it comes down to TikTok. But in the
Daily Dot it breaks down what one experience, you know,
kind of cold experience. Are the people that work there
and the trader Joe's workers say, hey, we're we're not
(22:21):
flirting with you.
Speaker 1 (22:21):
We're judging you. We're judging you.
Speaker 2 (22:24):
Because you're supposed to bag your own groceries. We're judging
you based on what you grab. We're judging you on
you know, how you're dressed or any of these things.
They're just judging you. And they're they're supposed to talk
to you and be nice. I don't know if it's
a rule that they're not supposed to wear deodorant, but
(22:47):
that's something there too. So they you're paying, you know,
more sometimes for regular items, and they mock you on that.
But they have a lot of attitude towards people that
shop in there too. So even just because they're smiling
and they look like they're being nice, they're judging you.
(23:10):
That smile is a judgy smile. They're putting that bag
in front of you on and yes they judge you
in you don't bring your own bags.
Speaker 1 (23:21):
Is this new to you?
Speaker 5 (23:22):
Well, I never bring my own bags. I don't grow
bag them myself.
Speaker 1 (23:26):
I just you're supposed to.
Speaker 2 (23:29):
There's somebody, No, it's trade of Joe's bag your own stuff.
Speaker 5 (23:34):
Wow.
Speaker 2 (23:35):
Yeah, and most people don't know that now most places
you've got to bag your own stuff these days. It
bugs the hell out of me.
Speaker 5 (23:43):
Yeah.
Speaker 2 (23:44):
Well, just like well, somebody's hired there for a reason
bag the groceries and.
Speaker 1 (23:52):
They know how to bag them.
Speaker 5 (23:54):
I squished my own eggs. It's not my expertise.
Speaker 2 (23:57):
What you do in the privacy of your own home.
Kayla is on you.
Speaker 3 (24:03):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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