September 16, 2023 • 29 mins
Technique of the Week: Fruit That Expires Quickly. The Addictive Recipe: Food From Tobacco-Owned Brands that are addictive. Plus Neil talks all things The Green Egg. It's all on KFIAM-640.
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(00:00):
Hey, it's Neil Savedra. You'relistening to kfi EM six forty the Fork
Report on demand on the iHeartRadio Appum. Hey everybody, it's the Fork Report,
all things food, beverage and beyond. I am your well fed host,
Neil Savedra. How do you do? Thanks for hanging out today.
(00:20):
Don't forget coming up at five.You have to Wallace Sharpen so Cal Saturday,
coming right up afterwards. So goknow where. We've got the whole
gang here, Joe's in the newsroom and we have ed behind the board.
We've got miss Kayla producing. Sostick here and we're gonna put together
(00:41):
something we call the Fork Report orsomething like that. Your fruits and vegetables.
Nothing worse than bringing home a bunchof fruits and vegetables, being very
excited about their use and what you'regonna do with them. And then sometimes
later you look at them and theyare slimy or no longer good, They've
(01:03):
dried out, they've grown sprouts.Something is wrong. And then you look
at all that food you felt goodabout. Oh, I'm eating healthier,
I'm meaning better, I'm going toeat fresh, you know, really right?
I think the other Whole Foods.This is the best, no preservatives,
nothing, and then they go backa couple of things. We're going
(01:26):
to break down a couple of differentthings to do for Technique of the Week
to protect not only your purchase,but the value in these things to your
own body and not wanting them tojust rought and go away. There was
a story I talked about I believeit was with Gary and Shannon earlier in
(01:48):
the week. I do Tasty Tuesdays. If you don't know, every Tuesday
from eleven thirty to twelve with Garyand Shannon. Then I do Foody Fridays
with mister William wolf Handle Esquire everyFriday morning from eight thirty to nine am.
And so being on there with Garyand Shannon, we talked about the
(02:09):
Debbie Meyer green bags. Now,these green bags, I've seen them all
over. I've seen them at ninetynine cents only stores. I've seen them
at the grocery store. You cancertainly get them online. They go for
about fourteen fifteen bucks and they willhelp your groceries stay fresh up to thirty
(02:30):
days. They're not a sponsor.I'm not a paid endorser or anything in
any way, shape or form.But I have used these and I'm here
to tell you they do work.The reason why they work is because there's
a process that makes things go bad. So think of we've talked about things
(02:53):
going stale. When it comes togoing stale, something moist gets dry,
something dry gets moist, or ifsomething has oil in it, it gets
rancid, it goes rancid. Peoplesay, okay, what, how do
you know something goes rancid when oilgoes ran said, And the truth of
the matter is, you will knowit tastes wrong. It's similar to knowing
(03:19):
when when a wine has corked,if it's if it's if it's corky,
it'll it'll taste a little bit likewet newspaper, and it's it's no longer
good. It's gone bad. Someair has gotten in there, it's mixed,
and it doesn't taste good. I'dprobably still drink it, but I'm
(03:40):
just saying, so, when youhave something rancid, that means it has
oil in it, it's gone bad. This can happen to crackers, chips,
anything that has oil in it cango rancid. It smells wrong,
it tastes wrong, it tends totaste musty or or old. There's just
something about it. But when itcomes to fruit and vegetables, it has
(04:06):
to do with a gas that emitsnaturally from those fruits and vegetables. That
ethylene, the gas that emits fromgroceries like fruits and vegetables, causes them
to rot. Now, another wayto look at it is it also starts
(04:27):
the process of ripening. That's whyif you have avocados which emit this ethylene,
that if you put them with oneanother in a brown bag and you
close the bag like you would sendingit off as a lunch, that gas
(04:48):
will come out, and now you'vecreated a sealed environment in that bag,
the ethylene will come out and startto ripen. Now they'll over ripen after
certain amount of time, but that'swhat ends up happening. The same belief.
The same gas comes out of applescomes out of bananas, and that's
(05:12):
why bananas in a bunch can gobad more quickly than if they were separated,
because that it exudes that gas fromprimarily the top where they're cut off
of the tree. So that's somethingto keep about. Some people wrap them
up with plastic at the top,and that can slow it down. It
(05:33):
won't eliminate it completely, but nowyou start seeing how these things work.
Well. The neat thing about thescience behind these bags is they counter that
they're made of a material that actuallyabsorbs and neutralizes that gas. In that
(05:56):
process, your base basically keeping thethings that makes them ripen under check.
So if they're sensitive to that ethylene, that gas, that the green bag
will efficiently and essentially protect both fruitsand vegetables by absorbing that and neutralizing that
(06:20):
gas. It's pretty cool when youthink about how it's done. But that's
the science behind it. That iswhy they work. And it's not like,
oh, well is it because greenkeeps out a certain color of light
or nothing like that. It evenworks on fresh flowers. But it's pretty
cool technology. I've used it beforemany many times. The actual material that
(06:46):
they're made out of is something calledzeolite, and it's a mineral and that
is what absorbs the ethylene gas.Some types of produces emit. Not all
of them emit this, but doand the ones that you want to protect,
you know, your strawberries, bananas, even carrots, a whole head
(07:10):
of lettuce, it will protect them. The good thing is they are washable,
and I think you can use themup to I don't know, five
to ten times or something like thateach and they're worth it. The problem
is, you know, if youdon't have them on hand, you tend
to go back to your own ways. But that's what the product does and
why it works so well. Wecome back a couple other things, ideas
(07:33):
about storing food and keeping them.The reason why things like potatoes and carrots
are such popular foods is because thosethat came before us lived in different times
without refrigeration and the like knew thatthey lasted long. Onions last long,
(07:56):
carrots last long, potatoes, letall these things, but only when they're
stored properly. We'll get back tothat in just a moment. You're listening
to The Fork Report with Neil Savedraon demand from KFI Am six morting.
I get to be your host,your friendly neighborhood Fork Reporter Neil Savedra,
(08:18):
Thanks for hanging out today. Wehave three hours, two to five to
just celebrate food, talk about itright now. The first two segments always
are Technique of the Week and welook at you know, conceptual cooking or
ideas like I don't know. Itcould be building recipes based on ratios,
(08:39):
you know the science behind something.It can be an actual technique. We've
broken down the mother sauces before.We've done all these things. If you
don't get to hear the entirety ofthe show, or you want to go
back and listen to parts of it, including Technique of the Week, in
which we start every show with,just go to the iHeartRadio app. Go
to the iheartra app and look upthe fork Report, and it will have
(09:03):
all of our podcasts on demand wheneveryou feel like listening, and it's a
cool way to do it. Also, another place that I use, by
the way, is the iHeartRadio app. I use it to listen to my
buddy Simon Majumdar and his podcast EatMy Globe, which is phenomenal about the
history and some of the science behindcertain foods. As a matter of fact,
(09:26):
we're going to have him on soonbecause his new season is dropping very
very soon, so that should becool. We'll talk to him then as
it is his new season coming outright now we're in the middle of talking
about specifically, we're talking about preservingproduce. It's very easy to be very
(09:50):
excited and bring all this wonderful foodhome and all these great fruits and vegetables,
and then in a couple of daysfeel like I don't know what to
do with them, or I haven'tdone anything with them. The worst feeling
is when you have to throw somethingaway because it most of the time,
quite honestly, most of the timeis because we didn't put it away properly.
(10:13):
We didn't store it properly, wedidn't keep the demons out, which
are often you know, warmth ortemperature or moisture. These are the things
so one of the things that wedo. You know, salads are one
of those things that aren't always convenientbecause of those fresh ingredients. And believe
(10:35):
it or not, I've gone throughall through all kinds of kicks in my
life where I just go down andI'm all about that. For a while,
I went through you know, saladphase whereas just like wow, I
just they're really fun to make andtrying to be creative with them. And
there was a time where I wasjust all about like club sandwiches, multi
(10:56):
deck club sandwiches, and you wantthat fresh lettuce, you want those fresh
tomatoes, all these things that arekind of hard and if you're not eating
them every day or quickly, thenthey can go back. So the key
is to learn tender salad greens andlettuces are some of the most difficult.
So these are a rugalau, baby, spinach, spring mix, whatever it
(11:20):
might be. They're very fragile andit makes it difficult to take care of
them. Best practices either to eatthem early on after you purchase them,
obviously, and you don't want themto sit around because they end up spoiling
and that just makes everybody sad.So the thing best way to do is
(11:43):
when you come home, open upthe plastic bag. It's got all the
salad greens in there, and oftenthe moisture will start to break down the
cells of the leafs, so youget those slimy ones. If you want
to extend that life, get thesalad greens out as soon as you read
turn from the grocery store and orhave them delivered. Let's face it,
(12:05):
convenience is sweet. You open thecontainer of greens came in. It could
be in a bag, it couldbe in one of those clamshell and kind
of sort through them. Look ifany of them turned mush mushy or browned.
Or anything like that. Get themout, Get them out. And
then a second to really protect themfrom spoilage is adding paper towels. You
(12:31):
can use a very clean dishcloth aswell. It absorbs the extra all any
of the extra moisture going on thereand that container. When you lie it
would line it with that dry papertowels, it starts to pull, you
know, pull any of the moisturefrom them, and you just kind of
(12:52):
fold it up around the towel andput it in the bag, seal the
bag back up with like a potatochip clip, and you use within a
week. But you know, ifyou've got like a head of lettuce,
like or iceberg lettuce or something,you can keep it up to a couple
of weeks in the fridge. Youjust keep it fresh as long as you
(13:15):
can by cutting the ends off.The way I prefer to do it is
I wash and clean it. Ilearned that I was doing it wrong.
The preferred method is to cut theend the end off to pull the leafs
away from each other and then layerthem. I learned to layer them,
(13:37):
interlace them with a paper towel,laying them on top of each other,
and then washing them before I usethem the reason why you're adding moisture to
them, and by adding moisture tothem, it can cause a problem.
Things like potatoes need a cool,you know, dark place to Tomatoes are
(14:00):
a hard one because tomato almost saidpotato, tomato is a weird creature or
in this case produce or fruit ifyou want to be specific, as they
need to be about fifty five degreesand there's really no place in your house
probably unless you have some sort ofwine cellar that is at fifty five degrees.
(14:24):
Your refrigerator is at forty or cooler, and your house temperature or what
they call room temperature, is aboutseventy one degrees. So if you can
find a cool space that's closer tofifty five degrees, that's going to be
your key for that. Your onions, they like to be in a cool,
(14:48):
dry place, preferably with air beingable to circulate around them. I
mean, these are all things thatcan last a long time. You know.
The larger potatoes can go up tothree months if they're put improperly.
So these are just a couple thingsto think about when you're out there shopping,
bringing these groceries home and preparing themright off the bat to last as
(15:11):
long as they can. You're listeningto the Fork Report with Nil Savedra on
demand from KFI AM six morting.Hey everybody, it's Niel Sevadra with the
Fork Report. Happy to be withyou. Don't forget that you've got to
Wallows Sharp coming up at five o'clockright when we get off the air,
and then Steve Gregory with Unsolved,and then you will have Clay Row before
(15:37):
the Coast. If you haven't hada chance to give that a listen,
give it a listen. It goesfrom nine to ten, quick listen,
but it's a fun listen. Andthen you've got coast to coast, So
go nowhere, stick around tons toget to today for sure. You know,
(15:58):
I wanted to move into something thatI find fascinating, and they haven't
landed on it. This is outof Scientific America and Scientific American. They
go back and forth, but theycan continue to study whether food can be
addictive. Now, this is literallyaddictive if it has the same properties that
(16:23):
drug misuse and and other things thatwe find addicting. Now, it is
common for us we demonize things thatwe enjoy. Often you've heard people say
Oh my gosh. You've probably heardme say it. This food is like
(16:44):
crack, and it's almost a wayfor us to say, gosh, I
didn't even want to eat it.I had to because I was you know,
you just have to. You're addictedto it that way. You know,
I'm going to mainline this food.It's so good. Now, those
are just little terms that we usebeing playful about food being you know,
(17:06):
something higher than just nutrition. You'veheard terms like food porn, and we
make it something else. Right,Well, I'm not talking about that.
This is an actual study that theybreak down that they are looking at the
reaction of in this case rats.I didn't do the study, so I
(17:29):
don't want to hear about it.But it states in this article, given
the option, most rats will choosesugar instead of cocaine, and that nuts
and their lust for carbohydrates is sointense that they will go as far as
(17:52):
to administer their own electric shocks indesperation and to consume this sugar. And
they're looking at we the humans,to see how how this plays with us
when we do the same, andwe seem to be similar because we know
(18:21):
that people that have you really wantto lose weight or even have gone to
the extreme of having bariatric surgery.And I've been honest with you that I've
looked into it and continue to lookinto it and may one day think that's
the right thing for me. Butthey've had bariatric surgery, and they can
(18:45):
tinue to over indulge in the highlyprocessed foods which are the most problematic,
so white flour, sugar, butter, and the like that can it's one
thing that they know, oh well, it could be bad, but that's
not what I'm saying. They'll continueto eat these things even if it means
(19:11):
enduring vomiting and diarrhea. Now,I will tell you before my before my
kidney surgery and having the transplant.God bless you, Julie, if you're
listening, my friend who donated beforethat, like near the end, before
(19:36):
I went on dialysis, which isprevious to even getting the kidney. I
went on dialysis, and dialysis takesyour blood out, filters it and puts
it back in. However, it'slike basically the minimum. It's like the
minimum to clean your blood to keepyou alive. You're not getting the same
(20:02):
amount of cleaning that you would inthree hours or four hours three times a
week was which is basically what itwas for me. As you would with
two kidneys working great and or onekidney working great and filtering your blood twenty
(20:22):
four hours a day. So whatwould happen is I would eat something seemingly
fine or have a cocktail with likepizza, and I would be vomiting at
Strangely enough, it took me aminute to put it together that my kidneys
(20:45):
were starting to fail more and more, because this is before I was on
dialysis, and then after dialysis Ihad to learn what the limit was there
too. So we have something insideus that pushes us towards it's wanting these
things as well. We'll see,we'll see what it means. Obviously,
(21:06):
there are some people that it connectswith me. I've always felt it was
emotional eating for me that was theproblem, and I'm sure that is a
component. But more and more theylook towards these things, and we'll have
to see, you know, asto what what comes of this. And
it's not an excuse by any stretchof the imagination, but I did find
(21:29):
it interesting that it's not like Iate and then threw up and said okay,
not doing that anymore. It waslike, what was that? And
you push through and you try itagain, then all of a sudden you
go, oh my gosh, mybody's rejecting me eating these things. So
more studies will come up. Thiswas from Scientific American and curiosity. Definitely,
(21:51):
if there are addictive properties to someof the foods, like the carbs
and sugar and these types of things, all right, stick around. More
to come. It is the ForkReport. I'm Neil savedra kf I AM
six forty. You're listening to theFork Report with Neil Savedra on demand from
kf I AM six forty. Hey, everybody, it's the fok Report,
(22:14):
All Things Food, Beverageohn Beyond.I am your well fed host, Neil
Savedrahan. Do you do Thanks forhanging out. We're with you every Saturday
for three hours just to celebrate foodand shake off all the heaviness of the
week. It's a lot that canbring you down, but there's a lot
that should be able to bring youup. When you look at the ratio
of bad good, most of usare on the side of good. Like
(22:40):
we're just looking to live and enjoyourselves. Love, and be loved,
eat good food, all that stuff, and I hope that you're doing that
this weekend. I hope you getto be around people you love and that
you're eating good things. If youare, always hit me up on social
media. You can find me onTwitter x and of course Instagram at fork
(23:03):
Reporter at fork Reporter, and Ilike to post positive or funny things up
there along with stuff that I'm doingaround here. I've been putting things up,
starting to put things up about theBig Green Egg and my journey with
the Big Green Egg. They,of course our sponsors on the program now,
but this is something kind of big, really good friends of mine and
(23:26):
people that I really respect that I'vetold me, man, you need to
get a Big Green Egg for along time, and now we're doing it.
I've got one in the backyard.I'm playing around with it. I'm
loving the accessories and just trying toThey have a book that goes with it
that I did, so I've beengoing through it, and if you go
(23:47):
through it, I think it's twelvesteps and they give you a recipe or
an ingredient to cook with or smokeor whatever they want you to do with
the theory that after you've cooked allthose things, then you've kind of learned
your way around the basics. AndI like the idea of that, so
(24:07):
I've been doing it. The lastthing I cooked was a whole chicken on
it, which is their first thing. I wanted to mention though, for
those if you go to my Instagramagain at fork Reporter and you look at
it, I know it's a littlesuggestive looking at the poor turkey and all
its glory, not chicken. It'sabout six six point four pound chicken,
(24:33):
and I had talked about this weekor so ago that I was going to
do it, because one whole chickencan be used throughout the entirety of the
week. You just have to parseit out separately. Some you're going to
freeze because it'll only last four daysin the fridge, but you use it
for many different things. So Iwas excited about it. I want to
(24:53):
explain something though, if you dogo back and look at the way that
I trust and tied up the chicken, it's different than traditional. Traditionally,
the thought is that when you cooka chicken or a turkey, that you're
(25:14):
bringing the bird close to each other. That means the legs are being pulled
in the theory and belief is thatthis is going to kind of make it
one dense piece and cook more evenly. There are different theories, and one
of the theories that I came uponthat I really liked was actually leaving the
(25:36):
legs a little open wyat. Itends up being a little suggestion suggestive.
But guys are pigs, and ifyou look at the way it was done,
I trust, I trust the neckof the bird at one point,
No, that's the base of thebirds. Sorry about that. On the
(25:56):
breast to pull the skin down.Skin shrinks when you cook it. And
if you've ever done that with aturkey, if you've ever lifted up the
skin to put in my case,I like to put butter under there,
and then you put it on top. You pull the skin back over.
Well, the skin will shrink andit will leave the bear flesh. You
(26:21):
up against the heat, and I'llget darker and overcook and it's not very
tasty that way. But you candoing this method. You can actually pull
the skin down and tie it soit stays taut from the top of the
bird to the bottom of the birdon the breast side, and then instead
of tying the legs close to thebird, I lead. I tied them
(26:41):
up to leave room. This isbasically to get crispier skin and to allow
the air to circulate around the legsof the bird and the breast of the
bird for cooking consistently as you canmost consistent as you can be. And
(27:02):
took temperatures on the breasts and inthe thighs, which normally when you're pushing
them together like that, you kindof take it a little bit in between
the thigh, the leg and thebreast lower breast of the bird. So
it was a little different for me. I'm usually put tying it together.
But I liked this way and Ithought it did cook more evenly for me
(27:26):
at least. So if you dolook at that and you go, well,
why'd you do it that way?That was the purpose And it wasn't.
It wasn't to get like, youknow, only fans clicks for my
chicken. We know what you're doing. Neil knew it, Joe, I
knew you were gonna come in,and but that I just want people now,
(27:51):
you made it. Now, youmade it awkward. You're welcome you.
Yeah, I just wanted to tellpeople what I was doing. Joe
made it weird. And what's withthe laugh by the way, at my
at my spot? What was sofunny? Just I don't know, it
was my inflections. Yes, Iget excited, man about all kinds of
(28:15):
things. That's who I am.Joe. I'm going to call you Joe
the judger. That's fine, it'sit's accurate. Judge Joe. Here comes
Judge Joe with all their j wastaking notes on all your tips. By
the way, good towel all that. Oh my gosh, I'm telling you,
I just do that because I don'tlike the bottom to get all gross.
(28:36):
Yeah, but I guess that's what'sbeen helping. Oh, absolutely,
And it for me when I wasinto doing the you know, the Triple
Decker Club sandwiches is great because apiece of lettuce would be in between two
pieces of the paper towel and keepit nice. Then I'd wash it.
It's nice and crisp, washing incold water. And then you put on
(28:56):
a salad and you get that crunchor the same. I want to get
that crunch, and now I wantone. All right, Well I don't
have one, and we're going togo to the top of the hour because
I need a snack break. Thisis the Fork Report. I'm Neil Savadra.
This is KFI and KOSTHD two LosAngeles, Orange County. You've been
(29:18):
listening to The Fork Report. Youcan always hear us live on kf I
am six forty two to five pmon Saturday, and anytime on demand on
the iHeartRadio app.
Hey, it's Neil Savedra. You'relistening to kfi EM six forty the Fork
Report on demand on the iHeartRadio Appum. Hey everybody, it's the Fork Report,
all things food, beverage and beyond. I am your well fed host,
Neil Savedra. How do you do? Thanks for hanging out today.
(00:20):
Don't forget coming up at five.You have to Wallace Sharpen so Cal Saturday,
coming right up afterwards. So goknow where. We've got the whole
gang here, Joe's in the newsroom and we have ed behind the board.
We've got miss Kayla producing. Sostick here and we're gonna put together
(00:41):
something we call the Fork Report orsomething like that. Your fruits and vegetables.
Nothing worse than bringing home a bunchof fruits and vegetables, being very
excited about their use and what you'regonna do with them. And then sometimes
later you look at them and theyare slimy or no longer good, They've
(01:03):
dried out, they've grown sprouts.Something is wrong. And then you look
at all that food you felt goodabout. Oh, I'm eating healthier,
I'm meaning better, I'm going toeat fresh, you know, really right?
I think the other Whole Foods.This is the best, no preservatives,
nothing, and then they go backa couple of things. We're going
(01:26):
to break down a couple of differentthings to do for Technique of the Week
to protect not only your purchase,but the value in these things to your
own body and not wanting them tojust rought and go away. There was
a story I talked about I believeit was with Gary and Shannon earlier in
(01:48):
the week. I do Tasty Tuesdays. If you don't know, every Tuesday
from eleven thirty to twelve with Garyand Shannon. Then I do Foody Fridays
with mister William wolf Handle Esquire everyFriday morning from eight thirty to nine am.
And so being on there with Garyand Shannon, we talked about the
(02:09):
Debbie Meyer green bags. Now,these green bags, I've seen them all
over. I've seen them at ninetynine cents only stores. I've seen them
at the grocery store. You cancertainly get them online. They go for
about fourteen fifteen bucks and they willhelp your groceries stay fresh up to thirty
(02:30):
days. They're not a sponsor.I'm not a paid endorser or anything in
any way, shape or form.But I have used these and I'm here
to tell you they do work.The reason why they work is because there's
a process that makes things go bad. So think of we've talked about things
(02:53):
going stale. When it comes togoing stale, something moist gets dry,
something dry gets moist, or ifsomething has oil in it, it gets
rancid, it goes rancid. Peoplesay, okay, what, how do
you know something goes rancid when oilgoes ran said, And the truth of
the matter is, you will knowit tastes wrong. It's similar to knowing
(03:19):
when when a wine has corked,if it's if it's if it's corky,
it'll it'll taste a little bit likewet newspaper, and it's it's no longer
good. It's gone bad. Someair has gotten in there, it's mixed,
and it doesn't taste good. I'dprobably still drink it, but I'm
(03:40):
just saying, so, when youhave something rancid, that means it has
oil in it, it's gone bad. This can happen to crackers, chips,
anything that has oil in it cango rancid. It smells wrong,
it tastes wrong, it tends totaste musty or or old. There's just
something about it. But when itcomes to fruit and vegetables, it has
(04:06):
to do with a gas that emitsnaturally from those fruits and vegetables. That
ethylene, the gas that emits fromgroceries like fruits and vegetables, causes them
to rot. Now, another wayto look at it is it also starts
(04:27):
the process of ripening. That's whyif you have avocados which emit this ethylene,
that if you put them with oneanother in a brown bag and you
close the bag like you would sendingit off as a lunch, that gas
(04:48):
will come out, and now you'vecreated a sealed environment in that bag,
the ethylene will come out and startto ripen. Now they'll over ripen after
certain amount of time, but that'swhat ends up happening. The same belief.
The same gas comes out of applescomes out of bananas, and that's
(05:12):
why bananas in a bunch can gobad more quickly than if they were separated,
because that it exudes that gas fromprimarily the top where they're cut off
of the tree. So that's somethingto keep about. Some people wrap them
up with plastic at the top,and that can slow it down. It
(05:33):
won't eliminate it completely, but nowyou start seeing how these things work.
Well. The neat thing about thescience behind these bags is they counter that
they're made of a material that actuallyabsorbs and neutralizes that gas. In that
(05:56):
process, your base basically keeping thethings that makes them ripen under check.
So if they're sensitive to that ethylene, that gas, that the green bag
will efficiently and essentially protect both fruitsand vegetables by absorbing that and neutralizing that
(06:20):
gas. It's pretty cool when youthink about how it's done. But that's
the science behind it. That iswhy they work. And it's not like,
oh, well is it because greenkeeps out a certain color of light
or nothing like that. It evenworks on fresh flowers. But it's pretty
cool technology. I've used it beforemany many times. The actual material that
(06:46):
they're made out of is something calledzeolite, and it's a mineral and that
is what absorbs the ethylene gas.Some types of produces emit. Not all
of them emit this, but doand the ones that you want to protect,
you know, your strawberries, bananas, even carrots, a whole head
(07:10):
of lettuce, it will protect them. The good thing is they are washable,
and I think you can use themup to I don't know, five
to ten times or something like thateach and they're worth it. The problem
is, you know, if youdon't have them on hand, you tend
to go back to your own ways. But that's what the product does and
why it works so well. Wecome back a couple other things, ideas
(07:33):
about storing food and keeping them.The reason why things like potatoes and carrots
are such popular foods is because thosethat came before us lived in different times
without refrigeration and the like knew thatthey lasted long. Onions last long,
(07:56):
carrots last long, potatoes, letall these things, but only when they're
stored properly. We'll get back tothat in just a moment. You're listening
to The Fork Report with Neil Savedraon demand from KFI Am six morting.
I get to be your host,your friendly neighborhood Fork Reporter Neil Savedra,
(08:18):
Thanks for hanging out today. Wehave three hours, two to five to
just celebrate food, talk about itright now. The first two segments always
are Technique of the Week and welook at you know, conceptual cooking or
ideas like I don't know. Itcould be building recipes based on ratios,
(08:39):
you know the science behind something.It can be an actual technique. We've
broken down the mother sauces before.We've done all these things. If you
don't get to hear the entirety ofthe show, or you want to go
back and listen to parts of it, including Technique of the Week, in
which we start every show with,just go to the iHeartRadio app. Go
to the iheartra app and look upthe fork Report, and it will have
(09:03):
all of our podcasts on demand wheneveryou feel like listening, and it's a
cool way to do it. Also, another place that I use, by
the way, is the iHeartRadio app. I use it to listen to my
buddy Simon Majumdar and his podcast EatMy Globe, which is phenomenal about the
history and some of the science behindcertain foods. As a matter of fact,
(09:26):
we're going to have him on soonbecause his new season is dropping very
very soon, so that should becool. We'll talk to him then as
it is his new season coming outright now we're in the middle of talking
about specifically, we're talking about preservingproduce. It's very easy to be very
(09:50):
excited and bring all this wonderful foodhome and all these great fruits and vegetables,
and then in a couple of daysfeel like I don't know what to
do with them, or I haven'tdone anything with them. The worst feeling
is when you have to throw somethingaway because it most of the time,
quite honestly, most of the timeis because we didn't put it away properly.
(10:13):
We didn't store it properly, wedidn't keep the demons out, which
are often you know, warmth ortemperature or moisture. These are the things
so one of the things that wedo. You know, salads are one
of those things that aren't always convenientbecause of those fresh ingredients. And believe
(10:35):
it or not, I've gone throughall through all kinds of kicks in my
life where I just go down andI'm all about that. For a while,
I went through you know, saladphase whereas just like wow, I
just they're really fun to make andtrying to be creative with them. And
there was a time where I wasjust all about like club sandwiches, multi
(10:56):
deck club sandwiches, and you wantthat fresh lettuce, you want those fresh
tomatoes, all these things that arekind of hard and if you're not eating
them every day or quickly, thenthey can go back. So the key
is to learn tender salad greens andlettuces are some of the most difficult.
So these are a rugalau, baby, spinach, spring mix, whatever it
(11:20):
might be. They're very fragile andit makes it difficult to take care of
them. Best practices either to eatthem early on after you purchase them,
obviously, and you don't want themto sit around because they end up spoiling
and that just makes everybody sad.So the thing best way to do is
(11:43):
when you come home, open upthe plastic bag. It's got all the
salad greens in there, and oftenthe moisture will start to break down the
cells of the leafs, so youget those slimy ones. If you want
to extend that life, get thesalad greens out as soon as you read
turn from the grocery store and orhave them delivered. Let's face it,
(12:05):
convenience is sweet. You open thecontainer of greens came in. It could
be in a bag, it couldbe in one of those clamshell and kind
of sort through them. Look ifany of them turned mush mushy or browned.
Or anything like that. Get themout, Get them out. And
then a second to really protect themfrom spoilage is adding paper towels. You
(12:31):
can use a very clean dishcloth aswell. It absorbs the extra all any
of the extra moisture going on thereand that container. When you lie it
would line it with that dry papertowels, it starts to pull, you
know, pull any of the moisturefrom them, and you just kind of
(12:52):
fold it up around the towel andput it in the bag, seal the
bag back up with like a potatochip clip, and you use within a
week. But you know, ifyou've got like a head of lettuce,
like or iceberg lettuce or something,you can keep it up to a couple
of weeks in the fridge. Youjust keep it fresh as long as you
(13:15):
can by cutting the ends off.The way I prefer to do it is
I wash and clean it. Ilearned that I was doing it wrong.
The preferred method is to cut theend the end off to pull the leafs
away from each other and then layerthem. I learned to layer them,
(13:37):
interlace them with a paper towel,laying them on top of each other,
and then washing them before I usethem the reason why you're adding moisture to
them, and by adding moisture tothem, it can cause a problem.
Things like potatoes need a cool,you know, dark place to Tomatoes are
(14:00):
a hard one because tomato almost saidpotato, tomato is a weird creature or
in this case produce or fruit ifyou want to be specific, as they
need to be about fifty five degreesand there's really no place in your house
probably unless you have some sort ofwine cellar that is at fifty five degrees.
(14:24):
Your refrigerator is at forty or cooler, and your house temperature or what
they call room temperature, is aboutseventy one degrees. So if you can
find a cool space that's closer tofifty five degrees, that's going to be
your key for that. Your onions, they like to be in a cool,
(14:48):
dry place, preferably with air beingable to circulate around them. I
mean, these are all things thatcan last a long time. You know.
The larger potatoes can go up tothree months if they're put improperly.
So these are just a couple thingsto think about when you're out there shopping,
bringing these groceries home and preparing themright off the bat to last as
(15:11):
long as they can. You're listeningto the Fork Report with Nil Savedra on
demand from KFI AM six morting.Hey everybody, it's Niel Sevadra with the
Fork Report. Happy to be withyou. Don't forget that you've got to
Wallows Sharp coming up at five o'clockright when we get off the air,
and then Steve Gregory with Unsolved,and then you will have Clay Row before
(15:37):
the Coast. If you haven't hada chance to give that a listen,
give it a listen. It goesfrom nine to ten, quick listen,
but it's a fun listen. Andthen you've got coast to coast, So
go nowhere, stick around tons toget to today for sure. You know,
(15:58):
I wanted to move into something thatI find fascinating, and they haven't
landed on it. This is outof Scientific America and Scientific American. They
go back and forth, but theycan continue to study whether food can be
addictive. Now, this is literallyaddictive if it has the same properties that
(16:23):
drug misuse and and other things thatwe find addicting. Now, it is
common for us we demonize things thatwe enjoy. Often you've heard people say
Oh my gosh. You've probably heardme say it. This food is like
(16:44):
crack, and it's almost a wayfor us to say, gosh, I
didn't even want to eat it.I had to because I was you know,
you just have to. You're addictedto it that way. You know,
I'm going to mainline this food.It's so good. Now, those
are just little terms that we usebeing playful about food being you know,
(17:06):
something higher than just nutrition. You'veheard terms like food porn, and we
make it something else. Right,Well, I'm not talking about that.
This is an actual study that theybreak down that they are looking at the
reaction of in this case rats.I didn't do the study, so I
(17:29):
don't want to hear about it.But it states in this article, given
the option, most rats will choosesugar instead of cocaine, and that nuts
and their lust for carbohydrates is sointense that they will go as far as
(17:52):
to administer their own electric shocks indesperation and to consume this sugar. And
they're looking at we the humans,to see how how this plays with us
when we do the same, andwe seem to be similar because we know
(18:21):
that people that have you really wantto lose weight or even have gone to
the extreme of having bariatric surgery.And I've been honest with you that I've
looked into it and continue to lookinto it and may one day think that's
the right thing for me. Butthey've had bariatric surgery, and they can
(18:45):
tinue to over indulge in the highlyprocessed foods which are the most problematic,
so white flour, sugar, butter, and the like that can it's one
thing that they know, oh well, it could be bad, but that's
not what I'm saying. They'll continueto eat these things even if it means
(19:11):
enduring vomiting and diarrhea. Now,I will tell you before my before my
kidney surgery and having the transplant.God bless you, Julie, if you're
listening, my friend who donated beforethat, like near the end, before
(19:36):
I went on dialysis, which isprevious to even getting the kidney. I
went on dialysis, and dialysis takesyour blood out, filters it and puts
it back in. However, it'slike basically the minimum. It's like the
minimum to clean your blood to keepyou alive. You're not getting the same
(20:02):
amount of cleaning that you would inthree hours or four hours three times a
week was which is basically what itwas for me. As you would with
two kidneys working great and or onekidney working great and filtering your blood twenty
(20:22):
four hours a day. So whatwould happen is I would eat something seemingly
fine or have a cocktail with likepizza, and I would be vomiting at
Strangely enough, it took me aminute to put it together that my kidneys
(20:45):
were starting to fail more and more, because this is before I was on
dialysis, and then after dialysis Ihad to learn what the limit was there
too. So we have something insideus that pushes us towards it's wanting these
things as well. We'll see,we'll see what it means. Obviously,
(21:06):
there are some people that it connectswith me. I've always felt it was
emotional eating for me that was theproblem, and I'm sure that is a
component. But more and more theylook towards these things, and we'll have
to see, you know, asto what what comes of this. And
it's not an excuse by any stretchof the imagination, but I did find
(21:29):
it interesting that it's not like Iate and then threw up and said okay,
not doing that anymore. It waslike, what was that? And
you push through and you try itagain, then all of a sudden you
go, oh my gosh, mybody's rejecting me eating these things. So
more studies will come up. Thiswas from Scientific American and curiosity. Definitely,
(21:51):
if there are addictive properties to someof the foods, like the carbs
and sugar and these types of things, all right, stick around. More
to come. It is the ForkReport. I'm Neil savedra kf I AM
six forty. You're listening to theFork Report with Neil Savedra on demand from
kf I AM six forty. Hey, everybody, it's the fok Report,
(22:14):
All Things Food, Beverageohn Beyond.I am your well fed host, Neil
Savedrahan. Do you do Thanks forhanging out. We're with you every Saturday
for three hours just to celebrate foodand shake off all the heaviness of the
week. It's a lot that canbring you down, but there's a lot
that should be able to bring youup. When you look at the ratio
of bad good, most of usare on the side of good. Like
(22:40):
we're just looking to live and enjoyourselves. Love, and be loved,
eat good food, all that stuff, and I hope that you're doing that
this weekend. I hope you getto be around people you love and that
you're eating good things. If youare, always hit me up on social
media. You can find me onTwitter x and of course Instagram at fork
(23:03):
Reporter at fork Reporter, and Ilike to post positive or funny things up
there along with stuff that I'm doingaround here. I've been putting things up,
starting to put things up about theBig Green Egg and my journey with
the Big Green Egg. They,of course our sponsors on the program now,
but this is something kind of big, really good friends of mine and
(23:26):
people that I really respect that I'vetold me, man, you need to
get a Big Green Egg for along time, and now we're doing it.
I've got one in the backyard.I'm playing around with it. I'm
loving the accessories and just trying toThey have a book that goes with it
that I did, so I've beengoing through it, and if you go
(23:47):
through it, I think it's twelvesteps and they give you a recipe or
an ingredient to cook with or smokeor whatever they want you to do with
the theory that after you've cooked allthose things, then you've kind of learned
your way around the basics. AndI like the idea of that, so
(24:07):
I've been doing it. The lastthing I cooked was a whole chicken on
it, which is their first thing. I wanted to mention though, for
those if you go to my Instagramagain at fork Reporter and you look at
it, I know it's a littlesuggestive looking at the poor turkey and all
its glory, not chicken. It'sabout six six point four pound chicken,
(24:33):
and I had talked about this weekor so ago that I was going to
do it, because one whole chickencan be used throughout the entirety of the
week. You just have to parseit out separately. Some you're going to
freeze because it'll only last four daysin the fridge, but you use it
for many different things. So Iwas excited about it. I want to
(24:53):
explain something though, if you dogo back and look at the way that
I trust and tied up the chicken, it's different than traditional. Traditionally,
the thought is that when you cooka chicken or a turkey, that you're
(25:14):
bringing the bird close to each other. That means the legs are being pulled
in the theory and belief is thatthis is going to kind of make it
one dense piece and cook more evenly. There are different theories, and one
of the theories that I came uponthat I really liked was actually leaving the
(25:36):
legs a little open wyat. Itends up being a little suggestion suggestive.
But guys are pigs, and ifyou look at the way it was done,
I trust, I trust the neckof the bird at one point,
No, that's the base of thebirds. Sorry about that. On the
(25:56):
breast to pull the skin down.Skin shrinks when you cook it. And
if you've ever done that with aturkey, if you've ever lifted up the
skin to put in my case,I like to put butter under there,
and then you put it on top. You pull the skin back over.
Well, the skin will shrink andit will leave the bear flesh. You
(26:21):
up against the heat, and I'llget darker and overcook and it's not very
tasty that way. But you candoing this method. You can actually pull
the skin down and tie it soit stays taut from the top of the
bird to the bottom of the birdon the breast side, and then instead
of tying the legs close to thebird, I lead. I tied them
(26:41):
up to leave room. This isbasically to get crispier skin and to allow
the air to circulate around the legsof the bird and the breast of the
bird for cooking consistently as you canmost consistent as you can be. And
(27:02):
took temperatures on the breasts and inthe thighs, which normally when you're pushing
them together like that, you kindof take it a little bit in between
the thigh, the leg and thebreast lower breast of the bird. So
it was a little different for me. I'm usually put tying it together.
But I liked this way and Ithought it did cook more evenly for me
(27:26):
at least. So if you dolook at that and you go, well,
why'd you do it that way?That was the purpose And it wasn't.
It wasn't to get like, youknow, only fans clicks for my
chicken. We know what you're doing. Neil knew it, Joe, I
knew you were gonna come in,and but that I just want people now,
(27:51):
you made it. Now, youmade it awkward. You're welcome you.
Yeah, I just wanted to tellpeople what I was doing. Joe
made it weird. And what's withthe laugh by the way, at my
at my spot? What was sofunny? Just I don't know, it
was my inflections. Yes, Iget excited, man about all kinds of
(28:15):
things. That's who I am.Joe. I'm going to call you Joe
the judger. That's fine, it'sit's accurate. Judge Joe. Here comes
Judge Joe with all their j wastaking notes on all your tips. By
the way, good towel all that. Oh my gosh, I'm telling you,
I just do that because I don'tlike the bottom to get all gross.
(28:36):
Yeah, but I guess that's what'sbeen helping. Oh, absolutely,
And it for me when I wasinto doing the you know, the Triple
Decker Club sandwiches is great because apiece of lettuce would be in between two
pieces of the paper towel and keepit nice. Then I'd wash it.
It's nice and crisp, washing incold water. And then you put on
(28:56):
a salad and you get that crunchor the same. I want to get
that crunch, and now I wantone. All right, Well I don't
have one, and we're going togo to the top of the hour because
I need a snack break. Thisis the Fork Report. I'm Neil Savadra.
This is KFI and KOSTHD two LosAngeles, Orange County. You've been
(29:18):
listening to The Fork Report. Youcan always hear us live on kf I
am six forty two to five pmon Saturday, and anytime on demand on
the iHeartRadio app.
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