September 16, 2023 • 31 mins
Laura Pohopien, aka Dr. P., a professor of business administration and a chef, joins the Fork Reporter to talk The Prime Ingredient! Her philosophy? One ingredient CAN make a difference. Plus are pineapples good on pizza? We discuss. 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 app. I am sick forty live everywhere on
the iHeartRadio app. Hey everybody,it's the Fork Report, all things food,
beverage and beyond. I am yourwell fed host, Neil Savedra.
How do you do? Thanks forhanging out today and talking food, learning
(00:25):
things. If you don't usually knowwhere to get it, I'd invite you
to listen to the podcast on demandwhen you want. You miss a part
of the show, or you missthe show altogether, then you can go
back and listen. Just go tothe iHeartRadio app and search for, of
(00:47):
course, in this case, theFork Report, But there's all kinds of
other great things out there as well. I'm a big fan of my buddy
Simon Majumdar's podcast Eat My Globe,So new season's coming out soon. You
can find that there as well.And then another thing we use it for
is we will look for my wifeand I when we're going on a long
(01:07):
drive with our six year old Max. We find stories kids, stories that
are read and he loves listening tothem on long drives and it's kind of
a cool way for us all toshare in something, so all kinds of
podcasts. You look for kids storieson iHeartRadio app as well. Before we
(01:27):
get to my next guest, Iwant to remind you of something we haven't
done thanks grilling in a long time. And I don't want you to think
we're bringing it back this here,because we're not in the same way.
In the same sense. However,we are putting together two remotes that will
have grilling, that will have giveaways, that will have some food and some
(01:55):
you know, information, very similaras far as content. We're so one
of them is coming up on Septemberthirtieth, please write that down the end
of this month. September thirtieth willbe broadcasting live from the Barbecues Galore in
Valencia, and we will be doingall those things giving away. I will
have some cutting folk report cutting boardsand stuff like that. AD will be
(02:21):
grilling and using the big Green eggup there. And then we will be
doing one in October in Torrents.So those are the two things I want
you to think about for now.The first one will be there in Valencia
on September thirtieth and I'm looking forwardto seeing you folks again. You know,
(02:43):
we hadn't been out a long timebecause the Pandy, But we will
get back out there, all right. My buddy doctor P. We hadn't
had her on in a while.We're gonna check in with her. She's
always a little social butterfly and isout and about and we'll check in right
now, Doctor P. How areyou so great? To hear that voice?
(03:08):
Oh right back at you. Soyou're out and about, right out
and about. You would not believewhat I'm looking at right now. Oh
boy, I can hear you're outsidetoo. I am outside in Napa Valley
at FreeMarket Abbey Winery. I know, I know. But when you call,
when you call, I just youknow I'm here for you wherever I
(03:32):
am. We've been trying to getyour back on and you know, it's
kind of all friends week in mymind today, I just a lot of
people I've been thinking about that Ihaven't had a chance to get on the
show and say hello too. Andit's a little free form today, but
we hadn't talked a little while.I wanted to know what you're up to.
(03:53):
For those you don't know about thePrime Ingredient with doctor p Laura Pohopian.
You can find find more information outat the prime ingredient dot Com the
prime ingredient dot Com, including youcan shop with her olive oils, with
her spices and spice mixes and recipesand all of those things. So what's
(04:17):
what's new? What's going on rightnow? But you said it now the
olive oils, that is what iscooking in my kitchen right now. We
did some weed, meaning me andmy husband. You've met Paul before.
Of course, we did some majorresearch on getting what I felt was the
best California olive oils out there,and I found a producer in you the
(04:40):
city, and they worked with myspecs, and I have out two olive
oils that go so perfectly with myprime spice. I can't even tell you
how excited I am to just cookwith those three prime items. Now,
wow, that's great. So yourspecs were like, get olives and squish
(05:00):
them, or like, yeah,but squish them very carefully so that you
get only the best oil. Yeah, stop stop when it starts making whining
noises. You know, California,California olive oil is some of the best
in the world. No matter whatpeople think, you're really gonna get the
(05:24):
best flavor from California olive oil.And we're lucky just to happen to live
here. Oh, it's absolutely.I have two varietals that I use.
There they say cultivars in the worldof olive oils. But I have an
Arbequina mild blend, which is sobeautifully grassy, slightly fruity, and that's
(05:46):
the one you can cook with.And I know a lot of people say,
you know, you don't want toshoot olive oil. Absolutely, you
don't want to fry chicken with oliveoil, but you want to use olive
oil in your cooking, just likethe Mediterranean folks have been doing for thousands
of years. So this is kindof controversial things. Sometimes I don't understand
(06:08):
why the reasoning is. And we'vetalked about this on the air, that
different oils have a different smoke pointand that's when they start to break down
and lose some of the abilities thatmake them great. Some chefs out there
have told me, and I don'tbelieve this personally. Some chefs say olive
oil is only for garnish, it'sonly for dipping and enjoying, and it's
(06:30):
it's raw state, not cooked.And of course you don't deep fry with
it. I've seen people saute init, you know, or maybe a
mix of olive oil and butter orsomething, or olive oil and vegetable oil.
But I too use it for justabout everything, the higher end stuff.
(06:50):
Maybe I'll top on top of asalad or soup or something like that.
But yeah, I think I thinkthere are the you know, two
places where some people go you nevercook with it, and it's like,
well, oh, the best dietand the entire planet, the Mediterranean diet
(07:11):
does. So I'm I'm all withit, you know. And this is
why we're friends, Neil, becauseI couldn't agree with you more. And
there are olive oils out there thatyou just don't want to cook with,
and some of them are based onI know this sounds odd, but you
know you're getting a little risque withthe chicken last segments, So I'm going
to get risque with the olive oilfor a moment, don't bring it depends
(07:39):
on the degree of virginity, Iguess you could say of the olive oil.
So it's all of those beautiful polyphenolsand the percentages and other blah blah
blah. But the bottom line iswhen you have an arbequina or a milder
(07:59):
alive oil in flavor, those areusually the ones that you can cook with.
Now that's just a you know,a little rule of thumb. That's
not the houristic for everything, buttypically that's it. My other olive oil
is a Tuscan robust olive oil,So that one I would not recommend you
cook with because there are some reallyspicier notes to it that can turn very
(08:24):
tannin in your foods when you cookit. And you want that in your
wine, I'll free Mark Abbey hereNapa Valley, but you do not want
that in your lovely you know,potatoes that you're roasting all day. So
there is a difference. But mostof the olive oils that you can purchase
(08:46):
over the counter are ready for thecook top. But I'm telling you there
is a huge difference when you canget a really buying quality olive oil and
you don't need a whole lot ofit, so you can cut hewn on
the fats too. Okay, don'tcook with the slutty olive oil. Cook
(09:07):
with the one that hasn't been thefirst base as well. How I read
that, Roger? That all right? Doc, Hey, Hank time.
When we come back, I wantto talk to you about what you're cooking,
what the fall flavors are, whatyou're excited about. Now. My
guest right now is doctor P otherwiseknown as doctor Laura Pohopian. She is
(09:28):
from the Prime Ingredient, creator,cheerleader, all of those things for the
Prime Ingredient. You can find outmore at the prime ingredient dot Com,
the prime Ingredient dot Com. We'lltalk more about that and her blend,
her spice Blend, which I useon the daily, genuinely love it,
genuinely enjoy it. We'll talk moreabout that when we come back. It
(09:52):
is the Fork Report. I'm NeilSavadra kf I AM six forty. You're
listening to the Fork Report with NeilSavedra on demand from kf I AM six
forty. Kf I AM six fortylive everywhere on the iHeartRadio app. Everybody,
It's Neil Savedro. This is theFork Report. How you doing.
We're hanging out today, chatting rightnow with doctor P. As she is
(10:16):
known to the cool kids. LauraPohopian The Prime Ingredient is the website The
prime Ingredient dot Com, The primeIngredient dot Com talking about her spice blend
and her new blends of olive oilyou can find there on the website.
But also I wanted to get fromyou some recipes for fall. Oh yeah,
(10:41):
there's so much going on with fall. But I have to tell you,
probably one of the biggest trends thatyou're going to be seeing, Neil
is a lot more fruit within yoursavory items. So even like your traditional
I know this is going to soundcrazy, but your traditional baked potato,
you're going to have the sour creamand the butter and that's all delicious,
(11:03):
but be on the lookout for someyou know, some smashed apple with a
pumpkin blah blah that you're going toput on top. And it's really yeah,
it's really good. And it's kindof weird for, you know,
a Lemonese girl like myself to say, well, let's put some apples and
pumpkin inside your to bully. ButI'm going to give it a go.
(11:26):
I'm going to give it a go. I'm going to see how it goes.
Maybe not to bully, but somethingthat is inspired by the Mediterranean and
the Middle East, and I'm goingto use those those flavors together. And
we have always been doing watermelon andfeta, right, we all know that
we're gonna we're going to expand alittle bit more into the meats and the
(11:48):
pole trees, and I just Ijust encourage y'all to just either come on
the website or even better, followme on Instagram at the Underscore Prime Underscore
Ingredient, because Instagram is the firstplace that I test these things, see
what the reaction is, and thenI like, go go, go forward,
go forward with it. Awesome.Now I've been told that you have
(12:11):
a discount code for the listener.You don't even need the code. I
just like, right now, thisvery moment, just because I love your
listeners. I have to tell you, Neil, thank you to your listeners
because they're probably some of my mostloyal followers. And you just are you
(12:31):
know, you're just amazing at yourfollowing. And then they follow me and
I feel like I'm part of thefamily. It's just amazing. But all
they have to do is go ontothe website Prime Ingredient dot Com and they
go to the shop and you cansee the Prime Trio, which is both
my olive oils and my spice allin one package, and it's fifteen percent
(12:54):
off. And I'm you know,I'm gonna restalk. I know I only
have a few in stock right now, but I'm going to restock so that
we can have some more for allof the listeners. And again, there's
so much going on in the PrimeIngredient we have. We're doing cooking classes,
cooking events, private appearances, andI would love to come to one
(13:16):
of your pop ups when I'm backin southern California in October. So if
you could use some olive oil andspice, I'm in You've got it.
We'll figure something out that'll be fun. I'm very curious about some of these
combinations. So if you too areas curious as I am, you can
check out the Prime Ingredient dot Comor on Instagram the Underscore Prime Underscore Ingredient
(13:45):
and follow doctor p there and checkout what's going on and all of that.
You can yes, some olive oil, yes, indeed, it looks
delicious. I have of the spice. I'm going to be doing a like
a deep dive on spice splends thatI'm sent on different you know, different
(14:09):
types of cooking that I'm I've beendoing, and do a dull taste test
of how things change the flavor basesfor the different things. So I'll let
you know as we go in withthe Prime ingredient on the things that it
really made pop. That's so cool. Do me a favor and just try
this. This is super simple.Take some apples or we're at the end
(14:30):
of the season, but peaches,cut them up into little squares. Get
a really good Persian cucumber or ahot house English cucumber, chop that on
up. Put a little bit ofprime spice, a little bit of olive
oil, and it is delicious,absolutely delicious. Really, that sounds amazing.
That's all you need. That's allyou need. Well, I'll give
(14:54):
it a try. Yeah, itdoes as an ingredient. Thanks so much
for taking the time. I knowyou're a being all fancy in NAPA,
but I appreciate you taking a littletime to come on and say hello again
the Prime Ingredient dot com or onInstagram the Underscore Prime Underscore Ingredient. Thanks
so much, Laura. I appreciateyou. I appreciate you too. Thank
(15:18):
you. We'll talk again soon.It is the Fork Report. I'm Neil
Savedra kf I AM six forty.You're listening to The Fork Report with Neil
Savedra on demand from KFI AM sixforty live everywhere on the iHeartRadio app.
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
(15:39):
a TV party tonight? Actually soundspretty darn good. They're Black Flag.
I think I bite. Oh.Somebody complained the other day about the music,
says that she enjoys the show butdoesn't like the music. I'm sorry,
it's it's really it makes me happy. It just does, and I
(16:00):
hope it doesn't offend you. Butit makes me happy and part of the
enjoyment of this show. So I'msorry if it's not the punk rock kind
of stuff. Yeah, it's sometimespeople just don't want it. Joe.
We'll just fade it down the fadedup exactly, but they might We would
might miss this, right. Yeah, I got a question for you,
(16:23):
Joe. Yes, Joe Quan isin the news room today and this is
an argument one of those weird argumentsthat I hear all the time, and
I wonder why people spend the time. But I'm curious. Are you a
pineapple on the pizza or no pineappleon the pizza? Person? No?
(16:47):
Although like a Hawaiian style or Imean it's okay, I don't like it
on my pizza, but I likemixing fruit with like plum or something like
that with a poor gross Oh sure, yeah I don't. I'm not against
the sweet with the savory meat kindof stuff, but not on my pizza.
Really gotcha? Okay, So Ed, what about you, sir?
(17:11):
Pineapple on the pizza? No pineappleon the pizza? Ed is not by
his by his mic butt. He'sin the cans there though. Oh it's
rowling right now, row sir?Pineapple? No pineapple? Uh? Pineapple?
Yeah, definitely pineapple. You likethe pineapple? Is that was enthusiastic?
(17:37):
Yeah, I mean that was like, uh, like you take it.
If you took it off, itis pizza, there would be some
ugliness. You might, you know, throw hands. What about miss Kayla?
She around? I'm always around.That scared me. I thought you
were right behind me sometimes I am. Yeah, yeah, stay prepared pineapple
(17:59):
one. I should definitely be illegal. I actually already notified the authorities about
Raoul. Yeah, yeah, no, these are actually just facts. I'm
sorry to break it to you guys. It's just absolutely not okay behavior.
Okay, I'm seeing Kayla now thanI'm scared. Only because I'm scared.
I'm not afraid talk. That's true. I could tell that you started sounding
(18:26):
more like your Jersey. New Jerseyaccent comes out when you get a little
little angry about things. Yeah,passionate, serious if you will, Yeah,
Jersey comes out. Uh okay.So there are people that love it.
There are people that hate it.I won't cross the street to argue
about it, but I do enjoyit. It's not something I have regularly,
(18:48):
but when I come across it orI'm in the mood for it,
man with Canadian ham or bacon that'ssweet and savory and sweet and salty goes
so good together at I know chefsthat abhor it, and I know chefs
that love it. But it's oneof those things I don't know. And
there is more there. This allcomes started because they're de Jurno actually put
(19:11):
out a new frozen pizza for alimited time and it's fifty fifty. You
can love this. Half of itis pickles and the other half is pineapple.
Hello pickles. Yeah, well,pickles on pizza is kind of becoming
a thing. Is I don't wantit on I don't want it anywhere you
(19:33):
can have it on the side.I've never heard of this. Yeah,
well, you know, there's awhole world out there for you, kitten,
get out there and check things out. See go see like this is
limited and you can get it onthe on this they have a special website
and everything that you can click toget it. It's shop Dejurno dot goodness
(19:55):
dot com and they think think everyTuesday. It started back on September fifth,
but every Tuesday you go to thatURRL shop does your note dot goodness
one as dot com And on Tuesdays, I think is when they drop them.
(20:17):
They have a certain amount and youeither get in there or you don't.
I have no desire to try thatfrozen pizza. And you know when
they do the sexy cheese slice,you know with the cheese pull and everything
that makes you go, man,I want a pizza right now. Looking
at the pizza with the pineapple andthe pickles on there. It doesn't do
(20:40):
it much. Acid. Yeah,I think that you do have acid in
the brine there, and you're youknow, brine is very salty, but
up against it just that doesn't seemto work for me, although I've probably
had one on a what they calla cheeseburger pizza that you know is not
(21:06):
it's not a red sauce. It'slike a wouldn't you just eat a cheeseburger?
Well you can, but well,wouldn't you just eat a sub sandwich
than a pepperoni pizza? I mean, it's all listen, they're all,
I get it. It's too much. It's just it's like it's like the
(21:29):
kind of americanized Mexican food where it'sjust like four ingredients on a different shaped
tortilla. Yeah, it's like thisone's flat. Oh my gosh, it's
a tostada. Oh look at this. We're gonna fold in and half.
Oh my gosh, it's a casethat eat or we're going to roll it
up super tight. Oh my gosh, it's a taquito or a flauta.
(21:52):
I mean, basically, a pizza'sthe sauce, the bread, cheese,
and then whatever else you want toput on it, But if you put
those pickles on pizza, I'm gonnathrow hands. All right, stick around.
More to come on The Fork Reporton Neil Savedra. This is KFI
(22:15):
AM sixty. You're listening to TheFork Report with Neil Savedra on demand from
KFI AM six forty KFI AM sixforty live everywhere on the iHeart Radio app.
Everybody, It's the Fork Report.Just kind of shake it off.
Anything going on in the world,going on and our lives and coming together
(22:40):
and celebrating food. That's basically whatwe do here. I'm your well fead
host, Neil Savedra. Appreciate youtuning in. We have three hours of
doing this and celebrating food and Idig it every single week. Don't forget
that. You've got Twalla Sharp butBuddy coming on at five right when we
get off the air with Saturdays,and then you'll have Steve Gregory with Unsolved,
(23:06):
and then Coast before the Coast withClay Rowe and then Coast to Coast,
so go know where. Another reminderthat we will be broadcasting live from
Barbecue's Galore in Valencia on the thirtiethof this month. The end of this
(23:26):
month, we'll be doing that.It's not the full blown Thanks grilling that
we've done in the past that wasalways great fun. But this will be
a little different but have some similarparts to it. Like will be grilling,
there will be samples of food.There will be giveaways. As a
(23:48):
matter of fact, I'm told they'regiving away a big Green Egg minimax that
is the only portable big green eggthere is. So if you camp,
if you go to the beach,if you have a smaller yard or smaller
space, this is going to bethe one for you. It's good for
two people, really great use fortwo people. But that's one of the
(24:10):
things we'll be given away. Anda big green Anglo course will be out
there at Barbecue's Galore in Valencia onthe thirtieth of September. I'll be giving
more details as we get closer,but it will be good fun. Indeed,
so put that in the calendar.Eating naked not something that comes to
mind. Yeah, I know,I know, I knew that was gonna
(24:33):
light you. Okay, So LaTimes, this happens to be the writer
of this article, happens to bea friend of the show. She's been
on the show before. She's anincredible writer and a lovely human being.
Her name is Jen Harris, andshe is a columnist and focuses on food
for the Los Angeles Time Times.And she said that she went to this
(24:57):
did a whole article on septem Umbertwelve. She arrived for the dinner attorney.
Yeah, hello, was she assignedor did she pick? Oh?
I guess I don't know. Ifyou could just be a sign, yeah,
I would say, I would sayyou'd have. You couldn't just assign
(25:19):
this, could you. You couldn'tmake somebody get naked? Wait, so
the people are actually naked. It'snot like, oh, naked wings,
naked bread, it's like nake like. Oh, like nudists eating Well,
these aren't nudists necessarily, but they'renudist. You're eating naked at a party,
you're a nudist. I agree.Well, I don't know that Jen
Harris is going to do this again. Well she was a journalist, so
(25:42):
fine, she gets a one timepast. But everybody has nudist Probably right,
I'm gonna say probably correct. Andthe pictures with the article are done
in a really wonderful and artistic way. They're kind of imagine or light,
but shooting it at a longer ora shorter watching time, so everything is
(26:10):
blurred a little bit. So it'skind of blurred, but you can.
There's some pictures in here. Andthe name of the experience is called food.
It's spelled fu d e and theyou has a noom lot so that
long o sound food. Yeah,see enjoy. So the what do you
(26:33):
do? They're lovely people, They'reI don't want to eat around naked anyway,
go right ahead. I was actuallysurprised how beautiful everybody was. Actually,
yes, I think I'm just notpast the part where they're naked eating.
But yeah, you know, it'snot like there's twenty six means sitting
(26:55):
at a table going all right,can I can I get some more pie?
It is not the crowd you wouldsee on a nude beach where everybody
says yes, no, everybody thinksthat. But these these are all you
know, beauty is in the eyeof the beholder, but these are all
beautiful people. So the experience iseating multi courses. It's at a this
(27:17):
rental home that's often used for likemovies or TV or photo shoots. It's
really lovely almost looks hmm. It'sgonna say it almost seems like a like
something in grease, a little bitvery white and not a whole lot of
color, and kind of the archeddoorways with the steps going along the side.
(27:41):
It does have this little Greek vibeto it. But they have this
event. It costs one hundred andfifty dollars. Twenty six people were there
and it's hours long. Like theydo this like mental health stuff where they're
(28:02):
kind of I don't know, meditatingor something, and that it's this entire
experience And good for Jed because shesaid, you know, all the things
that go through your head when you'renaked in front of strangers went through her
head. And I'm good for peoplethat can experience things like that. I
(28:26):
would not maybe twenty years ago,but not in the current state of things,
but good for them. It's somethinginteresting. It's this private residence in
Tarzana. It's called the Castor House. Like I said, it's often rented
out for events and it looks likea lovely setting. I'm I like seeing
(28:51):
that they have cloth at least theback of the chairs. Well, you
know what I learned articles that there'sAmerican Association for Nude Recreation has thirty thousand
members. Well there's something for everybody, right, And the homepage says feel
the freedom. That's what I wasgoing to say. It's something freeing about
(29:12):
nudity. I'm not I'm not.I'm not judging this too hard. If
the privacy in my home, I'mlike, yeah, that's fine. Should
yeah, you know what. Idon't know if this is a stage or
not. But my son literally comeshome, slams the door, and starts
taking off his clothes, and I'mlike, what are you doing? He's
I don't like clothes. They bugme. I feel him. Yeah,
(29:34):
I get that, you know,he gets that from his mom. Chony's
is my that's my go to.It's all right. Being in Choni's is
fine. But I don't know,so good for Jen for doing this.
That'sn't good for people exploring things.I just nudity and nudity and food to
(29:57):
me just seem it's it's like somethingthat you think could be sexy, Like
what was it? Ah, therewas a movie and there was a scene
in the kitchen where they're just eatingstrawberries and everything, and it looks all
sexy and lovely. But then that'slike it's in real life, not so
(30:22):
sexy. It's a mess. Yougot to clean it up. It just
doesn't any Who, don't eat naked. I get. I don't know what
I'm saying. I have no finalpoint. Eat naked if you want,
don't eat naked if you want goodfor you. I'm into experiences. I
hope it was all cold food andnobody spilled anything. It was all plant
(30:45):
based food. But that seems tomake sense if you're going to be naked.
I guess no, not really hotoil splattering on. You know,
you don't want to be cooking bacon. Any who, All right, look
top of the hour, Look atthat. It is a FOK Report.
I'm Nielsavadri kf I AM six fortyand KOs THHD two, Los Angeles,
Orange County. You've been listening tothe FOK Report. You can always hear
(31:08):
us live on kf I AM sixforty two to five pm on Saturday,
and anytime on demand on the iHeartRadioappum
Hey, it's Neil Savedra. You'relistening to kfi EM six forty The Fork
Report on demand on the iHeartRadio app. I am sick forty live everywhere on
the iHeartRadio app. Hey everybody,it's the Fork Report, all things food,
beverage and beyond. I am yourwell fed host, Neil Savedra.
How do you do? Thanks forhanging out today and talking food, learning
(00:25):
things. If you don't usually knowwhere to get it, I'd invite you
to listen to the podcast on demandwhen you want. You miss a part
of the show, or you missthe show altogether, then you can go
back and listen. Just go tothe iHeartRadio app and search for, of
(00:47):
course, in this case, theFork Report, But there's all kinds of
other great things out there as well. I'm a big fan of my buddy
Simon Majumdar's podcast Eat My Globe,So new season's coming out soon. You
can find that there as well.And then another thing we use it for
is we will look for my wifeand I when we're going on a long
(01:07):
drive with our six year old Max. We find stories kids, stories that
are read and he loves listening tothem on long drives and it's kind of
a cool way for us all toshare in something, so all kinds of
podcasts. You look for kids storieson iHeartRadio app as well. Before we
(01:27):
get to my next guest, Iwant to remind you of something we haven't
done thanks grilling in a long time. And I don't want you to think
we're bringing it back this here,because we're not in the same way.
In the same sense. However,we are putting together two remotes that will
have grilling, that will have giveaways, that will have some food and some
(01:55):
you know, information, very similaras far as content. We're so one
of them is coming up on Septemberthirtieth, please write that down the end
of this month. September thirtieth willbe broadcasting live from the Barbecues Galore in
Valencia, and we will be doingall those things giving away. I will
have some cutting folk report cutting boardsand stuff like that. AD will be
(02:21):
grilling and using the big Green eggup there. And then we will be
doing one in October in Torrents.So those are the two things I want
you to think about for now.The first one will be there in Valencia
on September thirtieth and I'm looking forwardto seeing you folks again. You know,
(02:43):
we hadn't been out a long timebecause the Pandy, But we will
get back out there, all right. My buddy doctor P. We hadn't
had her on in a while.We're gonna check in with her. She's
always a little social butterfly and isout and about and we'll check in right
now, Doctor P. How areyou so great? To hear that voice?
(03:08):
Oh right back at you. Soyou're out and about, right out
and about. You would not believewhat I'm looking at right now. Oh
boy, I can hear you're outsidetoo. I am outside in Napa Valley
at FreeMarket Abbey Winery. I know, I know. But when you call,
when you call, I just youknow I'm here for you wherever I
(03:32):
am. We've been trying to getyour back on and you know, it's
kind of all friends week in mymind today, I just a lot of
people I've been thinking about that Ihaven't had a chance to get on the
show and say hello too. Andit's a little free form today, but
we hadn't talked a little while.I wanted to know what you're up to.
(03:53):
For those you don't know about thePrime Ingredient with doctor p Laura Pohopian.
You can find find more information outat the prime ingredient dot Com the
prime ingredient dot Com, including youcan shop with her olive oils, with
her spices and spice mixes and recipesand all of those things. So what's
(04:17):
what's new? What's going on rightnow? But you said it now the
olive oils, that is what iscooking in my kitchen right now. We
did some weed, meaning me andmy husband. You've met Paul before.
Of course, we did some majorresearch on getting what I felt was the
best California olive oils out there,and I found a producer in you the
(04:40):
city, and they worked with myspecs, and I have out two olive
oils that go so perfectly with myprime spice. I can't even tell you
how excited I am to just cookwith those three prime items. Now,
wow, that's great. So yourspecs were like, get olives and squish
(05:00):
them, or like, yeah,but squish them very carefully so that you
get only the best oil. Yeah, stop stop when it starts making whining
noises. You know, California,California olive oil is some of the best
in the world. No matter whatpeople think, you're really gonna get the
(05:24):
best flavor from California olive oil.And we're lucky just to happen to live
here. Oh, it's absolutely.I have two varietals that I use.
There they say cultivars in the worldof olive oils. But I have an
Arbequina mild blend, which is sobeautifully grassy, slightly fruity, and that's
(05:46):
the one you can cook with.And I know a lot of people say,
you know, you don't want toshoot olive oil. Absolutely, you
don't want to fry chicken with oliveoil, but you want to use olive
oil in your cooking, just likethe Mediterranean folks have been doing for thousands
of years. So this is kindof controversial things. Sometimes I don't understand
(06:08):
why the reasoning is. And we'vetalked about this on the air, that
different oils have a different smoke pointand that's when they start to break down
and lose some of the abilities thatmake them great. Some chefs out there
have told me, and I don'tbelieve this personally. Some chefs say olive
oil is only for garnish, it'sonly for dipping and enjoying, and it's
(06:30):
it's raw state, not cooked.And of course you don't deep fry with
it. I've seen people saute init, you know, or maybe a
mix of olive oil and butter orsomething, or olive oil and vegetable oil.
But I too use it for justabout everything, the higher end stuff.
(06:50):
Maybe I'll top on top of asalad or soup or something like that.
But yeah, I think I thinkthere are the you know, two
places where some people go you nevercook with it, and it's like,
well, oh, the best dietand the entire planet, the Mediterranean diet
(07:11):
does. So I'm I'm all withit, you know. And this is
why we're friends, Neil, becauseI couldn't agree with you more. And
there are olive oils out there thatyou just don't want to cook with,
and some of them are based onI know this sounds odd, but you
know you're getting a little risque withthe chicken last segments, So I'm going
to get risque with the olive oilfor a moment, don't bring it depends
(07:39):
on the degree of virginity, Iguess you could say of the olive oil.
So it's all of those beautiful polyphenolsand the percentages and other blah blah
blah. But the bottom line iswhen you have an arbequina or a milder
(07:59):
alive oil in flavor, those areusually the ones that you can cook with.
Now that's just a you know,a little rule of thumb. That's
not the houristic for everything, buttypically that's it. My other olive oil
is a Tuscan robust olive oil,So that one I would not recommend you
cook with because there are some reallyspicier notes to it that can turn very
(08:24):
tannin in your foods when you cookit. And you want that in your
wine, I'll free Mark Abbey hereNapa Valley, but you do not want
that in your lovely you know,potatoes that you're roasting all day. So
there is a difference. But mostof the olive oils that you can purchase
(08:46):
over the counter are ready for thecook top. But I'm telling you there
is a huge difference when you canget a really buying quality olive oil and
you don't need a whole lot ofit, so you can cut hewn on
the fats too. Okay, don'tcook with the slutty olive oil. Cook
(09:07):
with the one that hasn't been thefirst base as well. How I read
that, Roger? That all right? Doc, Hey, Hank time.
When we come back, I wantto talk to you about what you're cooking,
what the fall flavors are, whatyou're excited about. Now. My
guest right now is doctor P otherwiseknown as doctor Laura Pohopian. She is
(09:28):
from the Prime Ingredient, creator,cheerleader, all of those things for the
Prime Ingredient. You can find outmore at the prime ingredient dot Com,
the prime Ingredient dot Com. We'lltalk more about that and her blend,
her spice Blend, which I useon the daily, genuinely love it,
genuinely enjoy it. We'll talk moreabout that when we come back. It
(09:52):
is the Fork Report. I'm NeilSavadra kf I AM six forty. You're
listening to the Fork Report with NeilSavedra on demand from kf I AM six
forty. Kf I AM six fortylive everywhere on the iHeartRadio app. Everybody,
It's Neil Savedro. This is theFork Report. How you doing.
We're hanging out today, chatting rightnow with doctor P. As she is
(10:16):
known to the cool kids. LauraPohopian The Prime Ingredient is the website The
prime Ingredient dot Com, The primeIngredient dot Com talking about her spice blend
and her new blends of olive oilyou can find there on the website.
But also I wanted to get fromyou some recipes for fall. Oh yeah,
(10:41):
there's so much going on with fall. But I have to tell you,
probably one of the biggest trends thatyou're going to be seeing, Neil
is a lot more fruit within yoursavory items. So even like your traditional
I know this is going to soundcrazy, but your traditional baked potato,
you're going to have the sour creamand the butter and that's all delicious,
(11:03):
but be on the lookout for someyou know, some smashed apple with a
pumpkin blah blah that you're going toput on top. And it's really yeah,
it's really good. And it's kindof weird for, you know,
a Lemonese girl like myself to say, well, let's put some apples and
pumpkin inside your to bully. ButI'm going to give it a go.
(11:26):
I'm going to give it a go. I'm going to see how it goes.
Maybe not to bully, but somethingthat is inspired by the Mediterranean and
the Middle East, and I'm goingto use those those flavors together. And
we have always been doing watermelon andfeta, right, we all know that
we're gonna we're going to expand alittle bit more into the meats and the
(11:48):
pole trees, and I just Ijust encourage y'all to just either come on
the website or even better, followme on Instagram at the Underscore Prime Underscore
Ingredient, because Instagram is the firstplace that I test these things, see
what the reaction is, and thenI like, go go, go forward,
go forward with it. Awesome.Now I've been told that you have
(12:11):
a discount code for the listener.You don't even need the code. I
just like, right now, thisvery moment, just because I love your
listeners. I have to tell you, Neil, thank you to your listeners
because they're probably some of my mostloyal followers. And you just are you
(12:31):
know, you're just amazing at yourfollowing. And then they follow me and
I feel like I'm part of thefamily. It's just amazing. But all
they have to do is go ontothe website Prime Ingredient dot Com and they
go to the shop and you cansee the Prime Trio, which is both
my olive oils and my spice allin one package, and it's fifteen percent
(12:54):
off. And I'm you know,I'm gonna restalk. I know I only
have a few in stock right now, but I'm going to restock so that
we can have some more for allof the listeners. And again, there's
so much going on in the PrimeIngredient we have. We're doing cooking classes,
cooking events, private appearances, andI would love to come to one
(13:16):
of your pop ups when I'm backin southern California in October. So if
you could use some olive oil andspice, I'm in You've got it.
We'll figure something out that'll be fun. I'm very curious about some of these
combinations. So if you too areas curious as I am, you can
check out the Prime Ingredient dot Comor on Instagram the Underscore Prime Underscore Ingredient
(13:45):
and follow doctor p there and checkout what's going on and all of that.
You can yes, some olive oil, yes, indeed, it looks
delicious. I have of the spice. I'm going to be doing a like
a deep dive on spice splends thatI'm sent on different you know, different
(14:09):
types of cooking that I'm I've beendoing, and do a dull taste test
of how things change the flavor basesfor the different things. So I'll let
you know as we go in withthe Prime ingredient on the things that it
really made pop. That's so cool. Do me a favor and just try
this. This is super simple.Take some apples or we're at the end
(14:30):
of the season, but peaches,cut them up into little squares. Get
a really good Persian cucumber or ahot house English cucumber, chop that on
up. Put a little bit ofprime spice, a little bit of olive
oil, and it is delicious,absolutely delicious. Really, that sounds amazing.
That's all you need. That's allyou need. Well, I'll give
(14:54):
it a try. Yeah, itdoes as an ingredient. Thanks so much
for taking the time. I knowyou're a being all fancy in NAPA,
but I appreciate you taking a littletime to come on and say hello again
the Prime Ingredient dot com or onInstagram the Underscore Prime Underscore Ingredient. Thanks
so much, Laura. I appreciateyou. I appreciate you too. Thank
(15:18):
you. We'll talk again soon.It is the Fork Report. I'm Neil
Savedra kf I AM six forty.You're listening to The Fork Report with Neil
Savedra on demand from KFI AM sixforty live everywhere on the iHeartRadio app.
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
(15:39):
a TV party tonight? Actually soundspretty darn good. They're Black Flag.
I think I bite. Oh.Somebody complained the other day about the music,
says that she enjoys the show butdoesn't like the music. I'm sorry,
it's it's really it makes me happy. It just does, and I
(16:00):
hope it doesn't offend you. Butit makes me happy and part of the
enjoyment of this show. So I'msorry if it's not the punk rock kind
of stuff. Yeah, it's sometimespeople just don't want it. Joe.
We'll just fade it down the fadedup exactly, but they might We would
might miss this, right. Yeah, I got a question for you,
(16:23):
Joe. Yes, Joe Quan isin the news room today and this is
an argument one of those weird argumentsthat I hear all the time, and
I wonder why people spend the time. But I'm curious. Are you a
pineapple on the pizza or no pineappleon the pizza? Person? No?
(16:47):
Although like a Hawaiian style or Imean it's okay, I don't like it
on my pizza, but I likemixing fruit with like plum or something like
that with a poor gross Oh sure, yeah I don't. I'm not against
the sweet with the savory meat kindof stuff, but not on my pizza.
Really gotcha? Okay, So Ed, what about you, sir?
(17:11):
Pineapple on the pizza? No pineappleon the pizza? Ed is not by
his by his mic butt. He'sin the cans there though. Oh it's
rowling right now, row sir?Pineapple? No pineapple? Uh? Pineapple?
Yeah, definitely pineapple. You likethe pineapple? Is that was enthusiastic?
(17:37):
Yeah, I mean that was like, uh, like you take it.
If you took it off, itis pizza, there would be some
ugliness. You might, you know, throw hands. What about miss Kayla?
She around? I'm always around.That scared me. I thought you
were right behind me sometimes I am. Yeah, yeah, stay prepared pineapple
(17:59):
one. I should definitely be illegal. I actually already notified the authorities about
Raoul. Yeah, yeah, no, these are actually just facts. I'm
sorry to break it to you guys. It's just absolutely not okay behavior.
Okay, I'm seeing Kayla now thanI'm scared. Only because I'm scared.
I'm not afraid talk. That's true. I could tell that you started sounding
(18:26):
more like your Jersey. New Jerseyaccent comes out when you get a little
little angry about things. Yeah,passionate, serious if you will, Yeah,
Jersey comes out. Uh okay.So there are people that love it.
There are people that hate it.I won't cross the street to argue
about it, but I do enjoyit. It's not something I have regularly,
(18:48):
but when I come across it orI'm in the mood for it,
man with Canadian ham or bacon that'ssweet and savory and sweet and salty goes
so good together at I know chefsthat abhor it, and I know chefs
that love it. But it's oneof those things I don't know. And
there is more there. This allcomes started because they're de Jurno actually put
(19:11):
out a new frozen pizza for alimited time and it's fifty fifty. You
can love this. Half of itis pickles and the other half is pineapple.
Hello pickles. Yeah, well,pickles on pizza is kind of becoming
a thing. Is I don't wantit on I don't want it anywhere you
(19:33):
can have it on the side.I've never heard of this. Yeah,
well, you know, there's awhole world out there for you, kitten,
get out there and check things out. See go see like this is
limited and you can get it onthe on this they have a special website
and everything that you can click toget it. It's shop Dejurno dot goodness
(19:55):
dot com and they think think everyTuesday. It started back on September fifth,
but every Tuesday you go to thatURRL shop does your note dot goodness
one as dot com And on Tuesdays, I think is when they drop them.
(20:17):
They have a certain amount and youeither get in there or you don't.
I have no desire to try thatfrozen pizza. And you know when
they do the sexy cheese slice,you know with the cheese pull and everything
that makes you go, man,I want a pizza right now. Looking
at the pizza with the pineapple andthe pickles on there. It doesn't do
(20:40):
it much. Acid. Yeah,I think that you do have acid in
the brine there, and you're youknow, brine is very salty, but
up against it just that doesn't seemto work for me, although I've probably
had one on a what they calla cheeseburger pizza that you know is not
(21:06):
it's not a red sauce. It'slike a wouldn't you just eat a cheeseburger?
Well you can, but well,wouldn't you just eat a sub sandwich
than a pepperoni pizza? I mean, it's all listen, they're all,
I get it. It's too much. It's just it's like it's like the
(21:29):
kind of americanized Mexican food where it'sjust like four ingredients on a different shaped
tortilla. Yeah, it's like thisone's flat. Oh my gosh, it's
a tostada. Oh look at this. We're gonna fold in and half.
Oh my gosh, it's a casethat eat or we're going to roll it
up super tight. Oh my gosh, it's a taquito or a flauta.
(21:52):
I mean, basically, a pizza'sthe sauce, the bread, cheese,
and then whatever else you want toput on it, But if you put
those pickles on pizza, I'm gonnathrow hands. All right, stick around.
More to come on The Fork Reporton Neil Savedra. This is KFI
(22:15):
AM sixty. You're listening to TheFork Report with Neil Savedra on demand from
KFI AM six forty KFI AM sixforty live everywhere on the iHeart Radio app.
Everybody, It's the Fork Report.Just kind of shake it off.
Anything going on in the world,going on and our lives and coming together
(22:40):
and celebrating food. That's basically whatwe do here. I'm your well fead
host, Neil Savedra. Appreciate youtuning in. We have three hours of
doing this and celebrating food and Idig it every single week. Don't forget
that. You've got Twalla Sharp butBuddy coming on at five right when we
get off the air with Saturdays,and then you'll have Steve Gregory with Unsolved,
(23:06):
and then Coast before the Coast withClay Rowe and then Coast to Coast,
so go know where. Another reminderthat we will be broadcasting live from
Barbecue's Galore in Valencia on the thirtiethof this month. The end of this
(23:26):
month, we'll be doing that.It's not the full blown Thanks grilling that
we've done in the past that wasalways great fun. But this will be
a little different but have some similarparts to it. Like will be grilling,
there will be samples of food.There will be giveaways. As a
(23:48):
matter of fact, I'm told they'regiving away a big Green Egg minimax that
is the only portable big green eggthere is. So if you camp,
if you go to the beach,if you have a smaller yard or smaller
space, this is going to bethe one for you. It's good for
two people, really great use fortwo people. But that's one of the
(24:10):
things we'll be given away. Anda big green Anglo course will be out
there at Barbecue's Galore in Valencia onthe thirtieth of September. I'll be giving
more details as we get closer,but it will be good fun. Indeed,
so put that in the calendar.Eating naked not something that comes to
mind. Yeah, I know,I know, I knew that was gonna
(24:33):
light you. Okay, So LaTimes, this happens to be the writer
of this article, happens to bea friend of the show. She's been
on the show before. She's anincredible writer and a lovely human being.
Her name is Jen Harris, andshe is a columnist and focuses on food
for the Los Angeles Time Times.And she said that she went to this
(24:57):
did a whole article on septem Umbertwelve. She arrived for the dinner attorney.
Yeah, hello, was she assignedor did she pick? Oh?
I guess I don't know. Ifyou could just be a sign, yeah,
I would say, I would sayyou'd have. You couldn't just assign
(25:19):
this, could you. You couldn'tmake somebody get naked? Wait, so
the people are actually naked. It'snot like, oh, naked wings,
naked bread, it's like nake like. Oh, like nudists eating Well,
these aren't nudists necessarily, but they'renudist. You're eating naked at a party,
you're a nudist. I agree.Well, I don't know that Jen
Harris is going to do this again. Well she was a journalist, so
(25:42):
fine, she gets a one timepast. But everybody has nudist Probably right,
I'm gonna say probably correct. Andthe pictures with the article are done
in a really wonderful and artistic way. They're kind of imagine or light,
but shooting it at a longer ora shorter watching time, so everything is
(26:10):
blurred a little bit. So it'skind of blurred, but you can.
There's some pictures in here. Andthe name of the experience is called food.
It's spelled fu d e and theyou has a noom lot so that
long o sound food. Yeah,see enjoy. So the what do you
(26:33):
do? They're lovely people, They'reI don't want to eat around naked anyway,
go right ahead. I was actuallysurprised how beautiful everybody was. Actually,
yes, I think I'm just notpast the part where they're naked eating.
But yeah, you know, it'snot like there's twenty six means sitting
(26:55):
at a table going all right,can I can I get some more pie?
It is not the crowd you wouldsee on a nude beach where everybody
says yes, no, everybody thinksthat. But these these are all you
know, beauty is in the eyeof the beholder, but these are all
beautiful people. So the experience iseating multi courses. It's at a this
(27:17):
rental home that's often used for likemovies or TV or photo shoots. It's
really lovely almost looks hmm. It'sgonna say it almost seems like a like
something in grease, a little bitvery white and not a whole lot of
color, and kind of the archeddoorways with the steps going along the side.
(27:41):
It does have this little Greek vibeto it. But they have this
event. It costs one hundred andfifty dollars. Twenty six people were there
and it's hours long. Like theydo this like mental health stuff where they're
(28:02):
kind of I don't know, meditatingor something, and that it's this entire
experience And good for Jed because shesaid, you know, all the things
that go through your head when you'renaked in front of strangers went through her
head. And I'm good for peoplethat can experience things like that. I
(28:26):
would not maybe twenty years ago,but not in the current state of things,
but good for them. It's somethinginteresting. It's this private residence in
Tarzana. It's called the Castor House. Like I said, it's often rented
out for events and it looks likea lovely setting. I'm I like seeing
(28:51):
that they have cloth at least theback of the chairs. Well, you
know what I learned articles that there'sAmerican Association for Nude Recreation has thirty thousand
members. Well there's something for everybody, right, And the homepage says feel
the freedom. That's what I wasgoing to say. It's something freeing about
(29:12):
nudity. I'm not I'm not.I'm not judging this too hard. If
the privacy in my home, I'mlike, yeah, that's fine. Should
yeah, you know what. Idon't know if this is a stage or
not. But my son literally comeshome, slams the door, and starts
taking off his clothes, and I'mlike, what are you doing? He's
I don't like clothes. They bugme. I feel him. Yeah,
(29:34):
I get that, you know,he gets that from his mom. Chony's
is my that's my go to.It's all right. Being in Choni's is
fine. But I don't know,so good for Jen for doing this.
That'sn't good for people exploring things.I just nudity and nudity and food to
(29:57):
me just seem it's it's like somethingthat you think could be sexy, Like
what was it? Ah, therewas a movie and there was a scene
in the kitchen where they're just eatingstrawberries and everything, and it looks all
sexy and lovely. But then that'slike it's in real life, not so
(30:22):
sexy. It's a mess. Yougot to clean it up. It just
doesn't any Who, don't eat naked. I get. I don't know what
I'm saying. I have no finalpoint. Eat naked if you want,
don't eat naked if you want goodfor you. I'm into experiences. I
hope it was all cold food andnobody spilled anything. It was all plant
(30:45):
based food. But that seems tomake sense if you're going to be naked.
I guess no, not really hotoil splattering on. You know,
you don't want to be cooking bacon. Any who, All right, look
top of the hour, Look atthat. It is a FOK Report.
I'm Nielsavadri kf I AM six fortyand KOs THHD two, Los Angeles,
Orange County. You've been listening tothe FOK Report. You can always hear
(31:08):
us live on kf I AM sixforty two to five pm on Saturday,
and anytime on demand on the iHeartRadioappum
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