August 17, 2024 • 27 mins
Italian pastry chef who invented tiramisu has died. How to make tiramisu. Why Restaurant Playlists Matter — For You and the Staff. Cross w/ Tawala// Back to School.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Nielsa Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. How do you do
every Saturday? We just get together. We kind of shake
off the heaviness of the week, and it's like a sanctuary,
you know, to talk food, the culture behind it, the
people that make it. Cooking at home, going out to
(00:22):
eat cool guys. That was a lot of fun. If
you're just tuning in. We were chatting with Jared and
Brandon from Kiddy tie G. I t I tie On
Slosson in Windsor Hills and it was spectacular.
Speaker 1 (00:38):
This is really I'm hoping.
Speaker 2 (00:42):
That I can have it delivered, otherwise I may have
to make special tracks. This is except exceptionally good food.
And I loved everything, the great heat and flavor to
the things, the hottest, the petsyu that was this is delicious.
The crab fried rice was magic, the yellow curry was delicious.
(01:10):
Everything just spot on and beyond. So please give them
some love. They're revamping everything owned by a seventy year
old couple who just reached out and needed some help,
and these gentlemen are jumping in reviving some of the recipes,
getting the word out about them, and I love that
(01:32):
kind of story and just really all the way around.
I would have sucked if the food was bad, but
in this case, it was a great story that had
a great ending because the food is spectacular. Four four
two five West Sloughson Avenue in the View Park, Windsor
Hills area, nine zero zero four to three. They close
(01:52):
tonight at nine thirty. I encourage you, if you're looking
for some fantastic typhood to check them out.
Speaker 1 (02:00):
Whatever you're looking for, it just.
Speaker 2 (02:02):
Really really delicious, all right, So let's get into some
other stuff. Italian pastry chef who invented tiramissiou died last
month at the end of last month. His name was
Roberto or Lolly Linguinato Linguananoo.
Speaker 1 (02:22):
Linguinoto's what I'm going to go with.
Speaker 2 (02:25):
So he was credited for inventing this beloved dessert dish
tiramisu tirama sioux, and he passed away at the age
of eighty one. I think it was on I think
it was on the thirtieth of July. Long illness, but
was beloved known as the father of Tirimasiou created this
(02:50):
classic dessert in the early nineteen seventies at a restaurant
there in Treviso, Italy. So the legend is that the
dessert was born when he accidentally mixed mars capone with
sugar and eggs, then refined the recipe with the help
from the wife of the restaurant's owner that he was
(03:10):
working at. So they added espresso soaked lady fingers the cookie,
of course, and the result was this dessert, initially called
tira may sue meaning pick me up. Now, I'm guessing
that's because the espressom in there, a little pick me up.
So the recipe was first published in nineteen eighty three
(03:33):
and the dessert became famous very quickly, went worldwide and
people loved.
Speaker 1 (03:39):
It and we're digging on it.
Speaker 2 (03:42):
So he's a pretty shy and reserved guy, or was
God rest his soul. He was well regarded in the
pastry world. His his invention, rather his culinary invention there
has become this global culinary icon. I mean, when you
go into a restaurant, even whether it's Italian or not,
(04:03):
oftentimes they'll have tiramasoux on there because it's just a
well balanced, lovely it's not a heavy dessert. You know,
it doesn't weigh you down in your bele so it's
always a nice way to end a meal. So tributes
are all over the place people have poured out in
the last couple of weeks here in the world of dessert.
(04:25):
So I'm going to go through a very simple recipe
that I think will hit every note that you wish
to hit.
Speaker 1 (04:35):
When you want tiramisoux so.
Speaker 2 (04:38):
Easy to make, taste delicious, you get those coffee soaked
lady fingers, you get creamy marsh capone cheese. This particular
recipe does not have raw eggs. I don't eat raw
eggs because of my kidney transplant, so maybe this I
just did one that didn't have in there and dusting
(05:01):
of the cocoa powder on top. Plus you don't even
need to bake this one. You can make it all
ahead of time. You can put it in the refrigerator.
It even freeze as well. So I like all of
those things as well. So you can buy the store
bought lady fingers. I encouraged to do that. They're really crunchy,
and I think they absorb the espresso and the like
(05:21):
quite well. If you're feeling if you're just a baker extraordinary,
then go ahead and make them mars capone cheese. It's
essential for that classic tiar masou flavor. Some people swap
it out with cream cheese if needed, and you can
do that absolutely. Use espresso, get some heavy whipping cream,
granulated sugar, vanilla extract, imitation vanilla if that's what you have,
(05:45):
but really you want the extract to really get that
wonderful vanilla pow. Cocoa powder, and this is another thing
you're putting. You know, cocoa powder. It's got coffee and
people think vanilla. Do you know that vanilla actually can
punch up up because it's a bean. You can punch
up the flavor of coffee and chocolate. Oh right, you think,
(06:06):
who's adding vanilla to chocolate? But it can give it
a pow. Also a little bit of salt will do
those things as well. Cocoa powder for the final dusting.
Coffee liqueur is optional. Adds a nice touch if you like.
Some people will even be if it's for adults. Put
another liqueur like or a you know, like rum or
(06:27):
something in there. So you want a little adult flare
on there. You can do that as well. You make
the cream mixture. You beat the whipping cream until it
gets those nice stiff peaks. Slowly add the sugar and
vanilla while continuing to beat it, and then you fold
in the maskupon cheese until everything is combined. You push
(06:48):
that aside and you prepare those lady fingers. You make
the coffee and the liqueur. If you're using it in
a shallow bowl, quickly deep dip each of those ladier
fingers in the coffee mixture. You just need a quick
deep dip, by the way, okay, each side. Don't let
them soak. You want them to have a little texture
to them. Lay them out in a single layer at
(07:09):
the bottom of an eight by eight inch pan. They're
going to start absorbing that stuff.
Speaker 1 (07:13):
You layer it up.
Speaker 2 (07:13):
You spread half of the mars copone mixture on those
lady fingers, add another layer of dipped lady fingers, and
the top and the rest of the mars capone mixture.
You add the cocoa powder. Dust that cocoa powder generously.
If you're like me. On the top. You can use
a fine mesh stringer for this and you just tap
(07:34):
it on the side and make it lovely.
Speaker 1 (07:36):
You can also do it.
Speaker 2 (07:37):
If you have a sifter, you can use that as well,
and then you chill it. You're refrigerated for at least
three to four hours, or overnight is even better. You
can add coffee flavored liqueur for extra flavor. You can
use a Marsala wine or brandy if you prefer. You
want to keep it alcohol free, you can skip all that.
(07:57):
You can make it ahead, which makes it great. It'll
stay fresh in the fridge for two or three days,
and you can freeze it as well, so you want
to do it properly though. When you do freeze it,
just don't add the cocoa powder before freezing it. Leave
that off. You wrap it tightly in plastic wrap, then foil.
He'll keep about three months thought in the fridge overnight,
then dust it with the cocoa powder before serving, and
(08:20):
you're good to go. So God bless him and his
gift to the culinary dessert world.
Speaker 1 (08:27):
Sticking around, We've got more to come and.
Speaker 3 (08:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:36):
Hey, everybody, it's a Fork Report. Thanks for hanging out today.
I know Saturdays are important. You're chilling doing whatever, maybe
working in the yard, running your errands. But I love
hanging out with you, and I appreciate you taking the
time to do so with me today. A lot of
good stuff today, just Kayla, producer, Kaylin and I just
talking about how much we appreciate the job and being
here and the people that we get to work with
(08:58):
and connecting and stuff like that. You are part of
all of that. So thanks for hanging out. Restaurants. One
of the things about restaurants, excuse me, how to clear
my throat?
Speaker 1 (09:09):
There? I eat during the breaks, like not always, you
know that, Kyla.
Speaker 2 (09:16):
Sometimes I nibble, taste it, enjoy it, or don't you know,
but I explain what I like, and you know, you
just really can't eat during the show, like people assume
that I am.
Speaker 1 (09:26):
But this is really hard to not eat.
Speaker 4 (09:29):
Giddy Tie Release at the bar so High today, their
food is top notch.
Speaker 5 (09:33):
I can't stop eating it either.
Speaker 2 (09:35):
And you know what, there are some flavors and spins
on here that aren't necessarily traditional. But I'll tell you
something that is one of the greatest things of the
melding of cultures and insights and flavors, and so seeing
that and tasting that to me and then hearing the
story behind it, I think magnifies that. So go in
(10:00):
for a tasting experience, open minded tasting experience, and enjoy
the flavors and what they what they bring very very delicious.
Speaker 1 (10:11):
All right. So speaking of.
Speaker 2 (10:13):
Restaurants, you walk in and you hear music and you go, oh,
thank goodness, this isn't music from like, you know, an
elevator or something, and you're like, what does this sounds familiar?
Speaker 1 (10:25):
But it's like it's a midi or something.
Speaker 2 (10:30):
But somebody's got to pick that music, right, So it's
part of the whole dining experience. It's not just hey,
you got to be playing something. It has a lot
of factors when you go out to eat delicious food. Yes,
has to be peak, has to be top attentive, service check,
must be cozy, atmosphere a cool vibe. Absolutely, But because
(10:55):
you don't see it or touch it in the same way,
it's very easy for to overlook this one element of
music playing in the background. Music's personal, right, it's super personal.
Speaker 5 (11:08):
You choose.
Speaker 2 (11:08):
My son is seven years old and he's already connected.
I already know his vibe of music that he likes.
It's really weird, and I watched it progress over the years,
like what he likes, what seems to speak to him,
the music he likes. He's seven, so we all it's
very personal to us. So it's tricky, just like the
(11:29):
flavors you're presenting, is to find the balance of the
music that can motivate you or emotionally pull you in
the experience of being at a restaurant. Delicate balance anyway
you look at it, between music that fits perfectly with
a restaurant's vibe, music that feels like it's supposed to
be there, versus music that's attacking your ears. And I'll
(11:52):
pause right now for those of you that can plain
on the weekly.
Speaker 1 (11:55):
About the music I play. Ye are you're done?
Speaker 2 (12:02):
Sorry? It makes me happy in a good mood. Man
play some stuff for you. You know what I'm gonna do.
I'm gonna start opening it up to people that complain,
or not people that complain, but anybody. If you're a
listener that likes music, maybe we'll start doing that, letting
people curate the music. They'll give us a list and
of twelve songs or whatever we need, and we'll use that.
(12:26):
Rich on Tech Rich Demurrow. He has his mom. He
had his mom for a couple of weeks curate the
music and it was awesome.
Speaker 1 (12:34):
So maybe we'll have to open That's a great idea.
Speaker 4 (12:36):
I'm done with the talkbacks complaining about all the rock music,
so let's try that, because the talkbacks hate it, just
so you know.
Speaker 2 (12:43):
They're bitter and angry, all right. So when we come back,
we'll talk more about the music, the importance of the music,
how it helps not only your experience, but the experience
of the servers and the people that are working for
you in working for us, right for the hospitality part
when we come back, and what that music means and
how they go about, you know, selecting it all.
Speaker 1 (13:04):
So go nowhere.
Speaker 3 (13:06):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI Am sixty.
Speaker 2 (13:11):
Talking about restaurants and music the playlists that obviously she
is everywhere right now with that song Espresso all over
the place. You may even hear that when you go
out to a restaurant and there is purpose to that music,
you gotta have one that firts, you know, fits with
the restaurant's vibe and you know, somebody that has to
(13:35):
pull that playlist is important. You go to a restaurant
that is, you know, corporate owned, it's this pre set
loop bone room, over and over again, and you know
a lot of when it's set like that from the
corporate level, you can't touch it, no control. Three hours
long and then it goes back over and so you
(14:00):
end up creating these horrible earworms in the people that
are working there. And then during the holidays it's cut
down to an hour, so instead of a three hour loop,
can you imagine that you got a one hour loop
jingle bell, rock and everything else over and over. You know,
(14:21):
the only thing that they can do if a customer
complains or they have problems is turn it up or
turn it down.
Speaker 1 (14:30):
Jukebox.
Speaker 2 (14:31):
Back in the day, customers could choose songs, but that
sometimes causes problems because now the people that work there
have to endure the same songs over and over. And
who wants to hear you're the one that I want
from Greece for an eight hour shift.
Speaker 1 (14:49):
I love Grease, don't get me wrong. I'm just saying that.
Speaker 2 (14:51):
Think about all the things you have to go through
to balance that out in a restaurant, to build atmosphere
with the music, So what is the absolute what's the
right music to play? Sometimes the music doesn't match the
restaurant's vibe. You go to a sports pub, they're playing
blaring hip hop. It might not feel right and it's
(15:14):
not anything about hip hop, but maybe that won't play
in the scene. So the goal should be to have
music that most people are gonna enjoy or at least tolerate.
I actually break that rule. You're right when you complain.
I break that rule. I don't play the music for you,
and I should because this show is for you. I
(15:35):
play it for me and as a wink and a
nod to my fellow brothers and sisters that came out
of the punk rock movement of the seventies and eighties.
I was a we one about sixth grade when I
got into the punk rock movement, and by the time
I was in junior high it was full fledge to
everything about it, and it progressed into who I am
(15:57):
today and to this day it still brings me joy.
There are just there's a lot to it that puts
me in that place. So I'm sorry that is bad,
and I really, as a host, I shouldn't be doing that.
But it just I love when old punks hear it
and they hit me up and it takes them back,
and you just don't get it in a lot of places.
(16:21):
So it's my nod to my era. It's my nod
to an often overlooked part of music. And when you're
in a restaurant, you're supposed to be just focused on
the hospitality. I guess I should be too. But for
every bad quip I get, I get a bunch of
good ones too. Goal should be to have a music
(16:44):
that everybody can enjoy in restaurant. And you look and
you find out that balance. You don't want elevator music.
You want good background music, top forty hits, maybe jazz standards,
classics depend in many places. You can't even change the music.
(17:08):
Don't blame your server. They probably don't have any say
in what's being played. They can't control the thermostat either.
They have to hear that stuff longer than you. You're
gonna be there for a couple hours. They got to
be there for a full shift. So a well chosen
playlist gonna enhance the dining experience, making everything feel right
(17:30):
when it's off. You know your server probably you know
isn't in the mood for it either, So keep in
mind that it is a relationship between the two. You
could say something and just say, hey, this was not
the music was a little loud. That to me is
more annoying than the music playing. I mean, I wanted
(17:54):
to kind of vibe with the place, but to me,
I also want to be able to have a conversation. Usually,
if the music is loud, you're building an atmosphere where
you don't want people talking. Some people, there is a
psychology to it. The psychology behind loud music is that
it sounds more active and full. So if it's not
(18:17):
a completely full restaurant or bar, it sounds more full
with the music. There is psychology behind these things. The
music can make you enjoy the food more, it can
make you enjoy it less. So it's well thought out
to the best of their ability. There can be times
(18:37):
that it may not be age appropriate for you, but
the restaurant may be trying to get a different crowd,
you know, a younger crowd, an older crowd, a more
sophisticated crowd, and like me, I fall into all categories.
You know, am I going to be jumping in a
suit just to jump in a suit. No, but let's
(19:00):
face it, you know, once you get to a certain size,
it's not fun to dress.
Speaker 1 (19:03):
Up when I'm dinner. It's nice to throw on a suit,
do you know, do a little Hi? How are you?
Speaker 2 (19:11):
But I can fit in any category. If I'm in
the mood for loud, I go to loud. If I'm
in the mood for you know, uh, quiet and jazzy,
I'm fine without. It just depends on the vibe. But
not everybody can. Some people just get angry at the noise.
So when you go in and the music's not to
(19:31):
your liking, try and enjoy the food, understand the vibe,
don't put too much on your server. You could mention
it to them, but mention it like, hey, I know
oftentimes you have no control over this, but if it's
a radio station, which is usually not, you can ask
them to see if they can change it or turn
it down, especially if it's not full. But I don't
(19:54):
think you need to speak for everybody in the restaurant.
Keep these things in mind, and I think ultimately everybody
ends up enjoying themselves better. But it's not your jam, then,
you know, go somewhere else. Next time, or bring your
dollars somewhere else. So I don't know about you, but
my seven year old is back at school. Last week
(20:15):
was his first week in the second grade, and maybe
you have a kid going back to school. There are
some deals for you food wise. I'll tell you what
they are when we return. Go nowhere.
Speaker 3 (20:29):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (20:34):
Happy to be with you today on this beautiful Saturday.
As we've been talking food. You got Towalla Sharp coming
up minutes from now. We're going to talk to him
in a moment. Just wanted to give a little shout
out to the parents got back to school deals that
you're dealing with. Want to get some food for the
children tender Greens between the twelfth of August, which of
course has passed, but the thirty first is still yet
(20:56):
to come. Kids eat free after four pm with the
purchase of a single entree at tender Greens. Their food
is delicious and very healthful and nutritious, so get on that.
Instacart is running a week long back to back school
deal between August thirteenth and the nineteenth, so you still
have time for that with up to twenty five percent
off school supplies, groceries, convenience items. Keep that in mind.
(21:20):
PF Chains got some stuff going on. They have their
new back to School Bundle aka three course family style
meal with a choice of super salad, appetizer, choice of
entree for each guest. The bundle starts at under twenty
bucks per person. It's available through September thirtieth. I hop
we talked to you about this. They've shifted the timing
(21:40):
of their popular all you can eat pancake after offer
for families to save money while they're preparing for the
new school year. It's available through September fifteenth. The offer
features two elements. Order select breakfast combos, score all you
can eat short stack of buttermilk pancakes. Extra extra pancake
stacks are served two at a time. You can also
(22:01):
order a full stack of five buttermilk pancakes for five
bucks and then get upgraded to the all you can
eat status for no additional charge. So and again they
come after that first batch of five you get served
to at a time. So those are some way to
save money for the back to school folks. I mean,
anybody can use them. I just thought it was a
good thing to say, Hey, you can save money on
(22:24):
any of that.
Speaker 1 (22:25):
You like pancakes towillow I do. I do. I haven't
had a long hard thought for pancakes.
Speaker 4 (22:31):
No, I do like them, but I haven't had them
in a long long time because it's like part of
like my giving up sugar and stuff like that. So
I haven't been into pancakes in a minute, but I
do love them.
Speaker 1 (22:43):
Let's see, what's something without sugar? Cardboard? You enjoy cardboard
with a little syrup on the side.
Speaker 5 (22:48):
Yeah, I did my Carverds just to get away.
Speaker 2 (22:50):
You're a smart man, you have you have a lot
of will and ability and strength.
Speaker 1 (22:56):
Yeah.
Speaker 4 (22:57):
No, it's tough because, trust me, my kids love ihop
And you know, my son, he'll get the quadruple stack
of chocolate pancakes with the chocolate chips.
Speaker 1 (23:05):
You know.
Speaker 4 (23:05):
My daughter's always getting blueberry something with another thing and a.
Speaker 1 (23:09):
Shake on the side.
Speaker 5 (23:10):
And I look, and I just got just give me
the uh get some chicken.
Speaker 2 (23:15):
Yeah, give me some grilled chicken. Yeah, let me get
something else, salt on the side, all of that. Yeah,
I would lean over and.
Speaker 1 (23:23):
I'd say Mason i'st to eat like that, enjoying one lass.
You know, it's like, but.
Speaker 5 (23:33):
You know what's they like?
Speaker 4 (23:34):
They both take after their mom in that way, and
everyone on their mom's side is tall and slim, So I.
Speaker 5 (23:41):
Think they're good.
Speaker 1 (23:41):
Well, you're not a fan of yourself. What are you
talking about?
Speaker 2 (23:43):
You know, I'm getting there. No, I'm getting there talking
to the wrong person. Let me see if I can
squeeze out of tears. Nope, No, that's great.
Speaker 5 (23:53):
Uh you know speaking of back? School is match to school? Yet?
Speaker 1 (23:55):
Yeah?
Speaker 2 (23:56):
He started on the he started on the twelfth. Last Monday,
he went back. He's in second grade. Wow, second grade?
Speaker 1 (24:04):
Look at that.
Speaker 2 (24:05):
I'm doing that. You know, I'm at that point now
he's going to be eight November. I'm at that point
where I'm looking through old pictures when baby, Yeah, Max.
Speaker 1 (24:14):
Come here, look at this. I could fit you in
one hand.
Speaker 5 (24:18):
And see you know, Miley, she just started high school and.
Speaker 1 (24:21):
I can still fit Miightley in one hand.
Speaker 5 (24:23):
You probably could, but no, she's taller now. So you you.
Speaker 2 (24:27):
Shot up. Yeah, he's tall to both of us. Yeah,
he he shot up. And then all of a sudden
it was like, hey, hey, it's it's it's uh. At
that point it was like you know, boom, yeah, boys
just went.
Speaker 1 (24:42):
Hey daddy, Yeah, you know what are we doing later on?
Speaker 2 (24:46):
I remember when he was watching TV, when he'd come
here and just watch you know, cartoons. Yes, all right,
what do you have going on today?
Speaker 1 (24:54):
It is yet.
Speaker 4 (24:56):
Well, you know, look later we have a whole bunch
of stuff going on on Monday. But on so yes,
it is our solcl round up. We're gonna be looking
at all the things we need to be thinking about
with all this rash of earthquakes that we've been having
out here. Governor Newsom is on a tear, rolling out
a bunch of bills to deal with and combat the
(25:19):
crime here in SoCal. Mayor Bass is back from the Olympics,
promising not to shuffle the homeless around when they come
in twenty twenty eight. But we have to really look
at that with a bit of a side eye. Of course,
we have our salute to small business today with prospectors
Federal Credit Union Okay, yeah, yeah, they're in the community.
(25:42):
I like credit credit unions are the day to go.
If you are able to become a part of one,
you should In this conversation I think, yeah, I think
this conversation will help you to understand better why you
should and of course we'll be taken a look at
things to do in Soco with your family. Well, no,
you can't really do these things with your family unless
you're a family of partying freaks.
Speaker 1 (26:03):
Oh I'm in. Yeah, okay, I'm in.
Speaker 2 (26:06):
By the way, once I bought a car and used
a credit union, my credit union, we are a member
of two or three one of my credit unions to
buy the car under two percent, it was like one
point nine. Oh yeah, oh yeah, I mean it's free
money at that point. Yeah, you're not paying anybody for
if you.
Speaker 5 (26:23):
Can become part of a credit union, do so, absolutely
do so.
Speaker 1 (26:28):
I love it all right, sounds great, got a lot
going on. Oh this just in. Governor knew.
Speaker 2 (26:34):
Some said he's making earthquakes illegal, so we should be fine. Yeah,
we should be fine. He's making them illegal. Nobody can
make earthquakes anymore, so we're good. He's solving it all.
Governor Donalds.
Speaker 1 (26:47):
Yeah, what do you call him?
Speaker 2 (26:48):
It makes me laugh every time you call you call
him governor.
Speaker 4 (26:52):
Governor Batman, or Governor Donalds. To me, the things he's
doing I'm like, who are you?
Speaker 2 (26:56):
But the Batman one cracks me up with the slick
hair because all I do you see Bruce Wayne and
when you hear him talk, here's what.
Speaker 1 (27:02):
We're gonna do. We're gonna get out there. We're going
to get these homeless. We're gonna get them off in
the street. I want to see action. I'm Gunner, I'm Batman. Yeah,
he is a little rathbye.
Speaker 2 (27:12):
He's got that what do they call that, that Kardashian
voice fry or whatever vocal fry? Yeah? Yeah, AnyWho? All right,
so stick around. You've got Toula Sharp coming up with
so Cal Saturday, soul Cayle Saturday. So go know where
I will be listening, sir, have a wonderful show. You've
(27:34):
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.
Hey, it's Nielsa Adre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. How do you do
every Saturday? We just get together. We kind of shake
off the heaviness of the week, and it's like a sanctuary,
you know, to talk food, the culture behind it, the
people that make it. Cooking at home, going out to
(00:22):
eat cool guys. That was a lot of fun. If
you're just tuning in. We were chatting with Jared and
Brandon from Kiddy tie G. I t I tie On
Slosson in Windsor Hills and it was spectacular.
Speaker 1 (00:38):
This is really I'm hoping.
Speaker 2 (00:42):
That I can have it delivered, otherwise I may have
to make special tracks. This is except exceptionally good food.
And I loved everything, the great heat and flavor to
the things, the hottest, the petsyu that was this is delicious.
The crab fried rice was magic, the yellow curry was delicious.
(01:10):
Everything just spot on and beyond. So please give them
some love. They're revamping everything owned by a seventy year
old couple who just reached out and needed some help,
and these gentlemen are jumping in reviving some of the recipes,
getting the word out about them, and I love that
(01:32):
kind of story and just really all the way around.
I would have sucked if the food was bad, but
in this case, it was a great story that had
a great ending because the food is spectacular. Four four
two five West Sloughson Avenue in the View Park, Windsor
Hills area, nine zero zero four to three. They close
(01:52):
tonight at nine thirty. I encourage you, if you're looking
for some fantastic typhood to check them out.
Speaker 1 (02:00):
Whatever you're looking for, it just.
Speaker 2 (02:02):
Really really delicious, all right, So let's get into some
other stuff. Italian pastry chef who invented tiramissiou died last
month at the end of last month. His name was
Roberto or Lolly Linguinato Linguananoo.
Speaker 1 (02:22):
Linguinoto's what I'm going to go with.
Speaker 2 (02:25):
So he was credited for inventing this beloved dessert dish
tiramisu tirama sioux, and he passed away at the age
of eighty one. I think it was on I think
it was on the thirtieth of July. Long illness, but
was beloved known as the father of Tirimasiou created this
(02:50):
classic dessert in the early nineteen seventies at a restaurant
there in Treviso, Italy. So the legend is that the
dessert was born when he accidentally mixed mars capone with
sugar and eggs, then refined the recipe with the help
from the wife of the restaurant's owner that he was
(03:10):
working at. So they added espresso soaked lady fingers the cookie,
of course, and the result was this dessert, initially called
tira may sue meaning pick me up. Now, I'm guessing
that's because the espressom in there, a little pick me up.
So the recipe was first published in nineteen eighty three
(03:33):
and the dessert became famous very quickly, went worldwide and
people loved.
Speaker 1 (03:39):
It and we're digging on it.
Speaker 2 (03:42):
So he's a pretty shy and reserved guy, or was
God rest his soul. He was well regarded in the
pastry world. His his invention, rather his culinary invention there
has become this global culinary icon. I mean, when you
go into a restaurant, even whether it's Italian or not,
(04:03):
oftentimes they'll have tiramasoux on there because it's just a
well balanced, lovely it's not a heavy dessert. You know,
it doesn't weigh you down in your bele so it's
always a nice way to end a meal. So tributes
are all over the place people have poured out in
the last couple of weeks here in the world of dessert.
(04:25):
So I'm going to go through a very simple recipe
that I think will hit every note that you wish
to hit.
Speaker 1 (04:35):
When you want tiramisoux so.
Speaker 2 (04:38):
Easy to make, taste delicious, you get those coffee soaked
lady fingers, you get creamy marsh capone cheese. This particular
recipe does not have raw eggs. I don't eat raw
eggs because of my kidney transplant, so maybe this I
just did one that didn't have in there and dusting
(05:01):
of the cocoa powder on top. Plus you don't even
need to bake this one. You can make it all
ahead of time. You can put it in the refrigerator.
It even freeze as well. So I like all of
those things as well. So you can buy the store
bought lady fingers. I encouraged to do that. They're really crunchy,
and I think they absorb the espresso and the like
(05:21):
quite well. If you're feeling if you're just a baker extraordinary,
then go ahead and make them mars capone cheese. It's
essential for that classic tiar masou flavor. Some people swap
it out with cream cheese if needed, and you can
do that absolutely. Use espresso, get some heavy whipping cream,
granulated sugar, vanilla extract, imitation vanilla if that's what you have,
(05:45):
but really you want the extract to really get that
wonderful vanilla pow. Cocoa powder, and this is another thing
you're putting. You know, cocoa powder. It's got coffee and
people think vanilla. Do you know that vanilla actually can
punch up up because it's a bean. You can punch
up the flavor of coffee and chocolate. Oh right, you think,
(06:06):
who's adding vanilla to chocolate? But it can give it
a pow. Also a little bit of salt will do
those things as well. Cocoa powder for the final dusting.
Coffee liqueur is optional. Adds a nice touch if you like.
Some people will even be if it's for adults. Put
another liqueur like or a you know, like rum or
(06:27):
something in there. So you want a little adult flare
on there. You can do that as well. You make
the cream mixture. You beat the whipping cream until it
gets those nice stiff peaks. Slowly add the sugar and
vanilla while continuing to beat it, and then you fold
in the maskupon cheese until everything is combined. You push
(06:48):
that aside and you prepare those lady fingers. You make
the coffee and the liqueur. If you're using it in
a shallow bowl, quickly deep dip each of those ladier
fingers in the coffee mixture. You just need a quick
deep dip, by the way, okay, each side. Don't let
them soak. You want them to have a little texture
to them. Lay them out in a single layer at
(07:09):
the bottom of an eight by eight inch pan. They're
going to start absorbing that stuff.
Speaker 1 (07:13):
You layer it up.
Speaker 2 (07:13):
You spread half of the mars copone mixture on those
lady fingers, add another layer of dipped lady fingers, and
the top and the rest of the mars capone mixture.
You add the cocoa powder. Dust that cocoa powder generously.
If you're like me. On the top. You can use
a fine mesh stringer for this and you just tap
(07:34):
it on the side and make it lovely.
Speaker 1 (07:36):
You can also do it.
Speaker 2 (07:37):
If you have a sifter, you can use that as well,
and then you chill it. You're refrigerated for at least
three to four hours, or overnight is even better. You
can add coffee flavored liqueur for extra flavor. You can
use a Marsala wine or brandy if you prefer. You
want to keep it alcohol free, you can skip all that.
(07:57):
You can make it ahead, which makes it great. It'll
stay fresh in the fridge for two or three days,
and you can freeze it as well, so you want
to do it properly though. When you do freeze it,
just don't add the cocoa powder before freezing it. Leave
that off. You wrap it tightly in plastic wrap, then foil.
He'll keep about three months thought in the fridge overnight,
then dust it with the cocoa powder before serving, and
(08:20):
you're good to go. So God bless him and his
gift to the culinary dessert world.
Speaker 1 (08:27):
Sticking around, We've got more to come and.
Speaker 3 (08:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:36):
Hey, everybody, it's a Fork Report. Thanks for hanging out today.
I know Saturdays are important. You're chilling doing whatever, maybe
working in the yard, running your errands. But I love
hanging out with you, and I appreciate you taking the
time to do so with me today. A lot of
good stuff today, just Kayla, producer, Kaylin and I just
talking about how much we appreciate the job and being
here and the people that we get to work with
(08:58):
and connecting and stuff like that. You are part of
all of that. So thanks for hanging out. Restaurants. One
of the things about restaurants, excuse me, how to clear
my throat?
Speaker 1 (09:09):
There? I eat during the breaks, like not always, you
know that, Kyla.
Speaker 2 (09:16):
Sometimes I nibble, taste it, enjoy it, or don't you know,
but I explain what I like, and you know, you
just really can't eat during the show, like people assume
that I am.
Speaker 1 (09:26):
But this is really hard to not eat.
Speaker 4 (09:29):
Giddy Tie Release at the bar so High today, their
food is top notch.
Speaker 5 (09:33):
I can't stop eating it either.
Speaker 2 (09:35):
And you know what, there are some flavors and spins
on here that aren't necessarily traditional. But I'll tell you
something that is one of the greatest things of the
melding of cultures and insights and flavors, and so seeing
that and tasting that to me and then hearing the
story behind it, I think magnifies that. So go in
(10:00):
for a tasting experience, open minded tasting experience, and enjoy
the flavors and what they what they bring very very delicious.
Speaker 1 (10:11):
All right. So speaking of.
Speaker 2 (10:13):
Restaurants, you walk in and you hear music and you go, oh,
thank goodness, this isn't music from like, you know, an
elevator or something, and you're like, what does this sounds familiar?
Speaker 1 (10:25):
But it's like it's a midi or something.
Speaker 2 (10:30):
But somebody's got to pick that music, right, So it's
part of the whole dining experience. It's not just hey,
you got to be playing something. It has a lot
of factors when you go out to eat delicious food. Yes,
has to be peak, has to be top attentive, service check,
must be cozy, atmosphere a cool vibe. Absolutely, But because
(10:55):
you don't see it or touch it in the same way,
it's very easy for to overlook this one element of
music playing in the background. Music's personal, right, it's super personal.
Speaker 5 (11:08):
You choose.
Speaker 2 (11:08):
My son is seven years old and he's already connected.
I already know his vibe of music that he likes.
It's really weird, and I watched it progress over the years,
like what he likes, what seems to speak to him,
the music he likes. He's seven, so we all it's
very personal to us. So it's tricky, just like the
(11:29):
flavors you're presenting, is to find the balance of the
music that can motivate you or emotionally pull you in
the experience of being at a restaurant. Delicate balance anyway
you look at it, between music that fits perfectly with
a restaurant's vibe, music that feels like it's supposed to
be there, versus music that's attacking your ears. And I'll
(11:52):
pause right now for those of you that can plain
on the weekly.
Speaker 1 (11:55):
About the music I play. Ye are you're done?
Speaker 2 (12:02):
Sorry? It makes me happy in a good mood. Man
play some stuff for you. You know what I'm gonna do.
I'm gonna start opening it up to people that complain,
or not people that complain, but anybody. If you're a
listener that likes music, maybe we'll start doing that, letting
people curate the music. They'll give us a list and
of twelve songs or whatever we need, and we'll use that.
(12:26):
Rich on Tech Rich Demurrow. He has his mom. He
had his mom for a couple of weeks curate the
music and it was awesome.
Speaker 1 (12:34):
So maybe we'll have to open That's a great idea.
Speaker 4 (12:36):
I'm done with the talkbacks complaining about all the rock music,
so let's try that, because the talkbacks hate it, just
so you know.
Speaker 2 (12:43):
They're bitter and angry, all right. So when we come back,
we'll talk more about the music, the importance of the music,
how it helps not only your experience, but the experience
of the servers and the people that are working for
you in working for us, right for the hospitality part
when we come back, and what that music means and
how they go about, you know, selecting it all.
Speaker 1 (13:04):
So go nowhere.
Speaker 3 (13:06):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI Am sixty.
Speaker 2 (13:11):
Talking about restaurants and music the playlists that obviously she
is everywhere right now with that song Espresso all over
the place. You may even hear that when you go
out to a restaurant and there is purpose to that music,
you gotta have one that firts, you know, fits with
the restaurant's vibe and you know, somebody that has to
(13:35):
pull that playlist is important. You go to a restaurant
that is, you know, corporate owned, it's this pre set
loop bone room, over and over again, and you know
a lot of when it's set like that from the
corporate level, you can't touch it, no control. Three hours
long and then it goes back over and so you
(14:00):
end up creating these horrible earworms in the people that
are working there. And then during the holidays it's cut
down to an hour, so instead of a three hour loop,
can you imagine that you got a one hour loop
jingle bell, rock and everything else over and over. You know,
(14:21):
the only thing that they can do if a customer
complains or they have problems is turn it up or
turn it down.
Speaker 1 (14:30):
Jukebox.
Speaker 2 (14:31):
Back in the day, customers could choose songs, but that
sometimes causes problems because now the people that work there
have to endure the same songs over and over. And
who wants to hear you're the one that I want
from Greece for an eight hour shift.
Speaker 1 (14:49):
I love Grease, don't get me wrong. I'm just saying that.
Speaker 2 (14:51):
Think about all the things you have to go through
to balance that out in a restaurant, to build atmosphere
with the music, So what is the absolute what's the
right music to play? Sometimes the music doesn't match the
restaurant's vibe. You go to a sports pub, they're playing
blaring hip hop. It might not feel right and it's
(15:14):
not anything about hip hop, but maybe that won't play
in the scene. So the goal should be to have
music that most people are gonna enjoy or at least tolerate.
I actually break that rule. You're right when you complain.
I break that rule. I don't play the music for you,
and I should because this show is for you. I
(15:35):
play it for me and as a wink and a
nod to my fellow brothers and sisters that came out
of the punk rock movement of the seventies and eighties.
I was a we one about sixth grade when I
got into the punk rock movement, and by the time
I was in junior high it was full fledge to
everything about it, and it progressed into who I am
(15:57):
today and to this day it still brings me joy.
There are just there's a lot to it that puts
me in that place. So I'm sorry that is bad,
and I really, as a host, I shouldn't be doing that.
But it just I love when old punks hear it
and they hit me up and it takes them back,
and you just don't get it in a lot of places.
(16:21):
So it's my nod to my era. It's my nod
to an often overlooked part of music. And when you're
in a restaurant, you're supposed to be just focused on
the hospitality. I guess I should be too. But for
every bad quip I get, I get a bunch of
good ones too. Goal should be to have a music
(16:44):
that everybody can enjoy in restaurant. And you look and
you find out that balance. You don't want elevator music.
You want good background music, top forty hits, maybe jazz standards,
classics depend in many places. You can't even change the music.
(17:08):
Don't blame your server. They probably don't have any say
in what's being played. They can't control the thermostat either.
They have to hear that stuff longer than you. You're
gonna be there for a couple hours. They got to
be there for a full shift. So a well chosen
playlist gonna enhance the dining experience, making everything feel right
(17:30):
when it's off. You know your server probably you know
isn't in the mood for it either, So keep in
mind that it is a relationship between the two. You
could say something and just say, hey, this was not
the music was a little loud. That to me is
more annoying than the music playing. I mean, I wanted
(17:54):
to kind of vibe with the place, but to me,
I also want to be able to have a conversation. Usually,
if the music is loud, you're building an atmosphere where
you don't want people talking. Some people, there is a
psychology to it. The psychology behind loud music is that
it sounds more active and full. So if it's not
(18:17):
a completely full restaurant or bar, it sounds more full
with the music. There is psychology behind these things. The
music can make you enjoy the food more, it can
make you enjoy it less. So it's well thought out
to the best of their ability. There can be times
(18:37):
that it may not be age appropriate for you, but
the restaurant may be trying to get a different crowd,
you know, a younger crowd, an older crowd, a more
sophisticated crowd, and like me, I fall into all categories.
You know, am I going to be jumping in a
suit just to jump in a suit. No, but let's
(19:00):
face it, you know, once you get to a certain size,
it's not fun to dress.
Speaker 1 (19:03):
Up when I'm dinner. It's nice to throw on a suit,
do you know, do a little Hi? How are you?
Speaker 2 (19:11):
But I can fit in any category. If I'm in
the mood for loud, I go to loud. If I'm
in the mood for you know, uh, quiet and jazzy,
I'm fine without. It just depends on the vibe. But
not everybody can. Some people just get angry at the noise.
So when you go in and the music's not to
(19:31):
your liking, try and enjoy the food, understand the vibe,
don't put too much on your server. You could mention
it to them, but mention it like, hey, I know
oftentimes you have no control over this, but if it's
a radio station, which is usually not, you can ask
them to see if they can change it or turn
it down, especially if it's not full. But I don't
(19:54):
think you need to speak for everybody in the restaurant.
Keep these things in mind, and I think ultimately everybody
ends up enjoying themselves better. But it's not your jam, then,
you know, go somewhere else. Next time, or bring your
dollars somewhere else. So I don't know about you, but
my seven year old is back at school. Last week
(20:15):
was his first week in the second grade, and maybe
you have a kid going back to school. There are
some deals for you food wise. I'll tell you what
they are when we return. Go nowhere.
Speaker 3 (20:29):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (20:34):
Happy to be with you today on this beautiful Saturday.
As we've been talking food. You got Towalla Sharp coming
up minutes from now. We're going to talk to him
in a moment. Just wanted to give a little shout
out to the parents got back to school deals that
you're dealing with. Want to get some food for the
children tender Greens between the twelfth of August, which of
course has passed, but the thirty first is still yet
(20:56):
to come. Kids eat free after four pm with the
purchase of a single entree at tender Greens. Their food
is delicious and very healthful and nutritious, so get on that.
Instacart is running a week long back to back school
deal between August thirteenth and the nineteenth, so you still
have time for that with up to twenty five percent
off school supplies, groceries, convenience items. Keep that in mind.
(21:20):
PF Chains got some stuff going on. They have their
new back to School Bundle aka three course family style
meal with a choice of super salad, appetizer, choice of
entree for each guest. The bundle starts at under twenty
bucks per person. It's available through September thirtieth. I hop
we talked to you about this. They've shifted the timing
(21:40):
of their popular all you can eat pancake after offer
for families to save money while they're preparing for the
new school year. It's available through September fifteenth. The offer
features two elements. Order select breakfast combos, score all you
can eat short stack of buttermilk pancakes. Extra extra pancake
stacks are served two at a time. You can also
(22:01):
order a full stack of five buttermilk pancakes for five
bucks and then get upgraded to the all you can
eat status for no additional charge. So and again they
come after that first batch of five you get served
to at a time. So those are some way to
save money for the back to school folks. I mean,
anybody can use them. I just thought it was a
good thing to say, Hey, you can save money on
(22:24):
any of that.
Speaker 1 (22:25):
You like pancakes towillow I do. I do. I haven't
had a long hard thought for pancakes.
Speaker 4 (22:31):
No, I do like them, but I haven't had them
in a long long time because it's like part of
like my giving up sugar and stuff like that. So
I haven't been into pancakes in a minute, but I
do love them.
Speaker 1 (22:43):
Let's see, what's something without sugar? Cardboard? You enjoy cardboard
with a little syrup on the side.
Speaker 5 (22:48):
Yeah, I did my Carverds just to get away.
Speaker 2 (22:50):
You're a smart man, you have you have a lot
of will and ability and strength.
Speaker 1 (22:56):
Yeah.
Speaker 4 (22:57):
No, it's tough because, trust me, my kids love ihop
And you know, my son, he'll get the quadruple stack
of chocolate pancakes with the chocolate chips.
Speaker 1 (23:05):
You know.
Speaker 4 (23:05):
My daughter's always getting blueberry something with another thing and a.
Speaker 1 (23:09):
Shake on the side.
Speaker 5 (23:10):
And I look, and I just got just give me
the uh get some chicken.
Speaker 2 (23:15):
Yeah, give me some grilled chicken. Yeah, let me get
something else, salt on the side, all of that. Yeah,
I would lean over and.
Speaker 1 (23:23):
I'd say Mason i'st to eat like that, enjoying one lass.
You know, it's like, but.
Speaker 5 (23:33):
You know what's they like?
Speaker 4 (23:34):
They both take after their mom in that way, and
everyone on their mom's side is tall and slim, So I.
Speaker 5 (23:41):
Think they're good.
Speaker 1 (23:41):
Well, you're not a fan of yourself. What are you
talking about?
Speaker 2 (23:43):
You know, I'm getting there. No, I'm getting there talking
to the wrong person. Let me see if I can
squeeze out of tears. Nope, No, that's great.
Speaker 5 (23:53):
Uh you know speaking of back? School is match to school? Yet?
Speaker 1 (23:55):
Yeah?
Speaker 2 (23:56):
He started on the he started on the twelfth. Last Monday,
he went back. He's in second grade. Wow, second grade?
Speaker 1 (24:04):
Look at that.
Speaker 2 (24:05):
I'm doing that. You know, I'm at that point now
he's going to be eight November. I'm at that point
where I'm looking through old pictures when baby, Yeah, Max.
Speaker 1 (24:14):
Come here, look at this. I could fit you in
one hand.
Speaker 5 (24:18):
And see you know, Miley, she just started high school and.
Speaker 1 (24:21):
I can still fit Miightley in one hand.
Speaker 5 (24:23):
You probably could, but no, she's taller now. So you you.
Speaker 2 (24:27):
Shot up. Yeah, he's tall to both of us. Yeah,
he he shot up. And then all of a sudden
it was like, hey, hey, it's it's it's uh. At
that point it was like you know, boom, yeah, boys
just went.
Speaker 1 (24:42):
Hey daddy, Yeah, you know what are we doing later on?
Speaker 2 (24:46):
I remember when he was watching TV, when he'd come
here and just watch you know, cartoons. Yes, all right,
what do you have going on today?
Speaker 1 (24:54):
It is yet.
Speaker 4 (24:56):
Well, you know, look later we have a whole bunch
of stuff going on on Monday. But on so yes,
it is our solcl round up. We're gonna be looking
at all the things we need to be thinking about
with all this rash of earthquakes that we've been having
out here. Governor Newsom is on a tear, rolling out
a bunch of bills to deal with and combat the
(25:19):
crime here in SoCal. Mayor Bass is back from the Olympics,
promising not to shuffle the homeless around when they come
in twenty twenty eight. But we have to really look
at that with a bit of a side eye. Of course,
we have our salute to small business today with prospectors
Federal Credit Union Okay, yeah, yeah, they're in the community.
(25:42):
I like credit credit unions are the day to go.
If you are able to become a part of one,
you should In this conversation I think, yeah, I think
this conversation will help you to understand better why you
should and of course we'll be taken a look at
things to do in Soco with your family. Well, no,
you can't really do these things with your family unless
you're a family of partying freaks.
Speaker 1 (26:03):
Oh I'm in. Yeah, okay, I'm in.
Speaker 2 (26:06):
By the way, once I bought a car and used
a credit union, my credit union, we are a member
of two or three one of my credit unions to
buy the car under two percent, it was like one
point nine. Oh yeah, oh yeah, I mean it's free
money at that point. Yeah, you're not paying anybody for
if you.
Speaker 5 (26:23):
Can become part of a credit union, do so, absolutely
do so.
Speaker 1 (26:28):
I love it all right, sounds great, got a lot
going on. Oh this just in. Governor knew.
Speaker 2 (26:34):
Some said he's making earthquakes illegal, so we should be fine. Yeah,
we should be fine. He's making them illegal. Nobody can
make earthquakes anymore, so we're good. He's solving it all.
Governor Donalds.
Speaker 1 (26:47):
Yeah, what do you call him?
Speaker 2 (26:48):
It makes me laugh every time you call you call
him governor.
Speaker 4 (26:52):
Governor Batman, or Governor Donalds. To me, the things he's
doing I'm like, who are you?
Speaker 2 (26:56):
But the Batman one cracks me up with the slick
hair because all I do you see Bruce Wayne and
when you hear him talk, here's what.
Speaker 1 (27:02):
We're gonna do. We're gonna get out there. We're going
to get these homeless. We're gonna get them off in
the street. I want to see action. I'm Gunner, I'm Batman. Yeah,
he is a little rathbye.
Speaker 2 (27:12):
He's got that what do they call that, that Kardashian
voice fry or whatever vocal fry? Yeah? Yeah, AnyWho? All right,
so stick around. You've got Toula Sharp coming up with
so Cal Saturday, soul Cayle Saturday. So go know where
I will be listening, sir, have a wonderful show. You've
(27:34):
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.
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Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
2. Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
3. Crime Junkie
If you can never get enough true crime... Congratulations, you’ve found your people.