@ForkReporter | Hour 2

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Episode Transcript

(00:00):
On demand from KFI AM sixty.Don't forget to follow us on that same
app. There's a little follow button. Hit that button and you'll follow us
and you will get breaking news andthe like. It really is legit.
It really is legit and a greatthing. So I'm kind of plowing through
this egg and Bird menu again.Oh, I wouldn't remind you, don't

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forget twelve A sharp coming up atfive, and then you got Steve Gregory
and Unsolved at seven, and thenCoast to Coast AM leads into the Jesus
Show tomorrow, which is live,and I encourage you to join me as
the producer there tomorrow morning at sixam, six to nine. Tony,
I don't know where I was,but I was. I think where we

(00:47):
were. Oh, I was inBig Bear with the family and they had
like a sports bar or something Ithink, and we were walking down in
the village and I hear do Washedto wash Mash and I was like,
oh my gosh, Like where doyou hear German? You know death metal?

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Robstein's great. Yeah, I havenot heard them in forever, and
I was like I was laughing tohear I was like what it just came
through town A few months, liketwo three months ago, they came through
town. I missed the show,but it was good. It was one
of the best shows seen live.I don't know that I could name another
song or theirs, but whenever Ihear that, I just, god,
yeah, it just it's so German, it's so metal, it's so everything.

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Anywhow back to the food, shallwe go? So we had the
folks from Eagan bird on and Igotta tell you that Nick and Melissa are
very very kind people, and they'rethe people the type people I like to
root for. You know that haveyou the consumer in mind and the pride
like when I take friends and family. Some of my family joke about this,

(02:00):
but when I take friends and familyto places, I watched them as
if I cooked it, because I'mexcited for the experience that I remember the
first time I went there. ThatI hope they like it. And seeing
people do that when I eat foodis always a good sign. When they
bring me food and they're watching andthey want to see I mean, there's
pressure on it. I'm not gonnalie to you. I'll move on to

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something else. I'm not crazy aboutit. But the stuff that they brought
the food, the stuff. It'sjust very flavorful, very well thought out.
Obviously the ingredients are ingredients are fresh. But this. Have you guys
gotten a chance to try the garlicparmesan rings yet? Okay, no,

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not yet, but I'm coming thatway soon. Yeah. I wouldn't be
surprised if Kayla is backing up hercar to put them in right now,
So you might want to. I'mjust saying that, don't don't make it
an afterthought like get on it,because I could eat that garlic parmesan now.

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Their other wings are fantastic as well, and they've got great flavor,
and they're on point all those thingsthat I don't think I was expecting,
the flavors and textures because texture meansa lot. Well that that came across
too. That's why I want totry them so heavily. And I just
real quick on the buffalo chicken sandwichthat was shared with me. Usually that's
vinegar forward, not with this totallyrounded, really good flavor profile, nice

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building of it, one of thebest I've had. You can taste it
right, that they build those flavorsthe way they do. And the egg
and bird breakfast sandwich, like Iwant to propose to it. I just
love a great breakfast sandwich. There'ssomething about it that it's I mean it,

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it's probably breakfast and lunch to behonest. The size of it's pretty
massive. But that that breaded chicken, the over easy Friday egg, the
bacon on that, the sauce,especially that that heated honey sauce. It

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just has this weird marriage between hotand sweet. That is a thing of
beauty. So I'm just saying,get out to your local egg and bird
and you gotta get in on this. But you can check that out and
I will tell you. You tellme if it's not fantastic food and it's
not delicious the way I said itwas, you tell me, and I

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will fight you. I will fightyou. It's a fork port. I'm
Niel Svadra kf I am six forty. You're listening to the Fork Report with
Niel Sevadra on demand from kf Iam six forty. Hey who was that?
Who does this song? How wasthe Misfits? Yeah? I was

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going, but it's so clean sowning. Oh that's uh, that's YouTube
music for you. Like Yeah,but they always sound so thank you.
For that. Thank you. Thatput me in a good mood. All
right. So it's the four port. We all love avocados and they have

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deep roots here in southern California.Avocados coming into their season right now.
So that sound may sound a littlestrange because nowadays you can get avocados year
round. There was a time whenyou could not. And strangely enough,
when you hear about avocados from Mexico, which I repped for a long time,

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the Great Avocados, by the way, and people said, well,
why aren't you repping California avocados.Well, there's a couple of things that
are super positive about our relationship withMexico. Comes out of NAFTA, by
the way, for those of you, the North American Free Trade Agreement way
back when. I think that wasReagan who put that together. But one

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of the best things it originally thought, and they went back and forth,
that the growers here in California weregoing to be losing out to the growers
in Mexico because the growers in Mexico, because of the climate, can grow
year round. They can move thingsaround in the area, and they can
grow year round. But what tomake it all kind of condensed. It

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ended up being better for everyone.I think I was having this conversation with
Chris Little, or news director,the other day, and he was schooling
me on some really cool things aboutit. I think it was Chris talking
about how this ended up moving andbeing better for everyone. So it actually
ended up making more lovers out avocadolovers because you get them year round.

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So both parties ended up making moreand bringing more economy to both parties,
and it ended up being a great, great relationship. Interestingly enough, a
lot of people call it hass.It's not a hass avocado. It's a
hass h a SS, not hA a S S or h A a

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S. It's a hass avocado.And it was designed by a mail carrier
right here in southern California. Asa matter of fact, it is my
understanding. I've not driven out there. It's my understanding that that tree,
the original tree, the mother tree, still stands in Lahabra Heights and there's

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a plaque there that talks about it. In nineteen twenty six is when it
was planted by Rudolph Hass and itchanged everything. Forte was probably the most
prominent avocado at the time. Soyou have mister Hass grafting, and he

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had issues. Grafting is an entireprocess of trying to make a new what
would you call it breed, Idon't know, so doing that and not
all of them worked, and therewas a point where he was just going
to cut it down. He endedup coming up with this is his kids
ended up loving the hass avocados somuch more than the fourth day that it

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became popular in his own home andchanged really the consumption of avocados in the
United States and the world beyond,because you're talking about eighty percent of avocados
are hass avocados. That's the majorityof what people eat these days, and

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that comes from right here in southernCalifornia. So quickly, I have a
pet peeve that I see people dowith their picking their avocados. To check
and see if an avocado is right, Put it into them of your hand.
You've got four fingers on one sideof it. You have a thumb
and the pad of the thumb andthe lower part of your palm on the

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other. Give it a gentle squeeze. If it gives a little, you
know that it's going to be agood avocado, or that it's in the
ripeness ready to eat phase. Don'tshove your thumb into it because you ruin
it for the next person. Anddon't pick the little end, the stub
on the end. People will say, you'll pick that off, and if

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it's the right color of flesh inthere, then it's ripe. If you
do that and it's not what youwant and you put it back, air
is now introduced into the flesh,and you screw it up for everyone.
Don't do that. Put it inthe fullness of your hand, the palm
of your hand, squeeze gently withthe pad of your thumb against the fingers

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on the other side, and ifit has a little give, you're good
to go. Don't start poking itand prodding it with your thumb because you'll
ruin it for other people, andthat's ridiculous. They will eventually right then,
and you can slow that down,that process down once you feel them
in a good place by putting theminto the refrigerator and they should hold if

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it's a good avocado. I've hadthem last for a week or more,
no joke, in their perfect ripestate in the refrigerator. So keep that
in mind so that we don't,you know, go shoving our thumbs in
it, pulling off the little Idon't know branch scab to see if it's

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the right color underneath. Please,I beg of you, all right,
stick around. It is the ForkPort on Neil Savedra. This is KFI
and KOSTHD two Los Angeles, OrangeCounty. You've been listening to the Fork
Report. You can always hear uslive on KFI AM six forty two to
five pm on Saturday, and anytimeon demand on the iHeartRadio app.