Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hey, it's Niel Savadrian. You'relistening to KFIM six forty the four Purport
on demand on the iHeartRadio app.I am your welfat host. How do
you do? Thanks for hanging outright now. I want to talk to
you about fast food restaurants and youknow, cult favorites, things that if
(00:20):
they ever stopped selling, people wouldfreak out. And I started thinking about
certain things, like I don't youknow cult things usually are on the fringe,
maybe not the best sellers, butsomething that you love. I really
(00:41):
enjoy Elpoia Loco. I think,not only is it a local joint,
came out of Los Angeles here,the original one still exists, I believe,
and tasty as hell, hard toduplicate. I gotta tell I tell
you I've done a bunch of differentmarinades on my own to try and match
it because I love it so muchand not easy to do for as kind
(01:02):
of simplistic as their menu is.But you get rid of that particular salad
dressing. Good night, Irene.Now, Carl's Junior an interesting. You
know when it comes to Charles Jr. A lot of people don't know this.
They started out as a hot dogstand. They've moved to fried chicken
sandwiches, burgers. They had asalad barbaked potatoes, all those things.
(01:25):
Roast beef sandwiches back in the day. But they say when it comes to
super duper, you know, passioncult type status fried zucchini, these coins
slap shaped slices of bread and zucchini. They have a house dressing for it.
(01:46):
Yeah. The western bacon cheeseburger that'sbeen there forever, beef patties topped
with barbecue sauce, onion rings.That's essential. If you tried to remove
those, people would freak out.You have a particular jam that is not
like any item really that you wouldbe bummed if it came off the menu
of your favorite fast food joint.Absolutely, the chicken from McDonald's. Ah,
(02:12):
that's your go to. Yeah,that's my goal to. It's not
the fancy, it's it's not eventhe best chicken sandwich out there. But
if they got rid of it,they would get rid of me. Wow.
Who those are strong words. Hesaid that to me many times,
but I've never heard him say itto it to a whole fast food place.
Kayla, what about you? Doessweet Green count as fast food or
(02:36):
were doing like McDonald's. No.I love the harvest bowl at Sweet Green.
And if they took that off themenu, then I would be gone.
I to die. Tell me,God, at least Jawann still lived.
He just wasn't gonna go there anymore. Wow, who's the drama queen
in the building. I myself,Kayla, would give my life back to
(03:01):
the Lord God Almighty. We'll talkme hand on the forehead, so exactly,
talk me through the harvest bowl.Oh my gosh, Okay, so
it's kill it's apple. They gotsome sweet potatoes. They got some I
believe it is brown wild rice orwild rice, a little bit of grilled
(03:22):
chicken, some balsamic vinegar. I'mgonna had a little bit of almonds if
you want to. And I geta little Pacasha bread and a kombucha.
It's a party. I say itagain. I gotta tell you, I
love the way you sold that,because now like I'm cravy, I'm like
kind gonna walk down, give mesome Sweet Greens. That's what I'm gonna
(03:45):
do. Clean out my system.I go through these. I know it's
kind of funny the big man sayingthis, but I do go through these
like where I'm just like, ohman, I gotta have salad. And
I've been in that jam lately.My wife made me a salad last night
that was just like a refrigerator saladwhere we've got lettuce chopped that up,
(04:06):
got tomatoes chopped that up, whatelse you want? And she just started
throwing raisins, golden raisins, big, wonderful golden like all these things.
I'm just keep piling it on tilltill I say when. But I've been
kind of really into salads lately.Have you added strawberries to your salads?
(04:27):
Oh? You strawberries or one?I always forget about strawberries, but then
I go somewhere and go, whydon't I remember this? This is delicious?
Well, I tell you when Kylewas talking about the harvest bowl over
there at Sweet Greens that when shegets into the apple and those types of
things, I like that. Ilike the the the raisins or the what
(04:47):
would you even call that? Thecran raisins or whatever that they put in
their cranberries. I love crazins,dried cranberries and sad delicious too, oh
my gosh. And some walnuts orsome pecans or or whatever in there.
Love the crunch all the I lovewhen you mix a really good salad together
and get all those layered textures andthen you find yourself a good vinaigrette to
(05:12):
just toss it on turkey French friedonions. Oh yeah, why not?
Come on, You can do alot to make a salad not so tealthy
but taste delicious. Yes, Butfor me, trust me, it's better
because I would do all that ona pizza or a burger. So if
I'm going to do it, mightas well get some greens. Yeah,
put it on some creans. Itall do better. The Habit Burger,
(05:33):
which is a great play. Ireally love the food at the Habit Burger.
They have tempura green beans, bigtime fan favorite. Got their ranch
dressing for dipping in and out.Burger doesn't have all. You know,
they have a pretty limited menu,but they're big thing are those animal fries.
If you, you know, somehowdidn't serve those, you'd be be
(05:55):
toasted. But you know the bigMcNuggets, chicken McNuggets, they're McDonald's.
You know, all these different thingsthat they have there. You know what
people really really love the mcafa thebeverages, they have to have those,
tying them all together. Red beansand rice is aside. There are Popeyes,
(06:15):
they have their casun sparkle, thatseasoning that they put on there,
all these things that people just love. The Polish sandwiches they're at Wiener Schnitzel.
They're just people, They're just Thesethings will never ever go away,
even if they're not the best sellers, because the cult following is so dramatic,
not unlike Kayla that you know theywould die. Lord, take me
(06:42):
now as your child ashes do ashesdust to dust. I don't want to
blame the world without the harvest.Harvest my soul today. Lord, it's
like you're reading my mind. Yeah, now I'm reading your menu and now
I want that. All right,we'll be back with more. Go nowhere.
It is the fork port O'Neil servadorKF. I am six forty m
(07:04):
where that goes with it, andthere is I mean there's technique and style
and art and all those things.But doing that kind of food is you
know, right up there with catering. I mean, the hustle is real,
the perfection is real. Being judgedcatering, you're judged differently as well,
because it's for an event and youcan make or break the event for
(07:26):
sure, for sure. So youtake all of that experience and you put
it into your own place. Andwhen we come back, we're not only
going to taste some of the food, but we're gonna talk about your menu
because I was doing what we callmind tasting, you know, where you
just read a menu and the ingredientsand you just get to some places and
you're like, okay, you hadme at root Beer Braves, short Riff.
(07:48):
That's what a menu you supposed todo. You're supposed to be able
to read it. And then youjust get to you're like, okay,
yeah, this is for sure goingto be one. Oh yeah, we're
gonna talk about that Whippiam and webrought that for you to taste too,
So you gonnhead at rutber Brasure withthe whipp yams, you know what I
mean. I'm gonna give you bothbig hugs, but I'm not gonna let
go. You know, we've beenpunched, kiss stocked a lot of things.
(08:11):
We have that in comic all right, So stick around. We'll come
back with more talking to two homies, and homies is spelled spelled slightly different
than you might think. So whenyou check them out, go to two
Homies two h O, Homas HPhilo Sasa h O, M M E
S dot com. So stick aroundand we'll talk to the chef's about food
(08:33):
and taste it when we come back. It is the Fork Report. I'm
Neil Savadra kf I am six forty. You're listening to the Fork Report with
Neil Savedra on demand from KF IAM six forty. All right, stick
around. It is the Fork Reporton Neil Savadra. These Obviously, if
you have a smoker, you're doingit with cold smoke, but you can
do. Mozzarella is a great one. Provolone is another great one that smokes
(08:58):
really well and they flay. Itreally adds to those more mild cheeses and
gives it something a little bit moreof a bite. But wow, the
concept of having this monster grilled cheesesandwich or burger is intriguing me. I'm
gonna have to dive into that particularproduct and get on that because that bad
(09:22):
boy looks really good. Now,I think there's too much of a good
thing. I've actually over cheesed adish before that sounded weird. That's yeah.
I thought so too. But itchanged the texture so much that it
didn't balance with the other texture,and it made it taste odd. It
(09:43):
was really strange because I thought thesame thing more than merrier. Throw it
all in there, but there areratios that are important in all things,
and you balance it out and you'llbe good to go. All right,
have a wonderful, wonderful weekend.Niel Savedra kf I AM six forty,
Los Angeles. You've been listening tothe Fok Report. You can always hear
(10:03):
us live on kf I AM sixforty two to five pm on Saturday,
and anytime on demand on the iHeartRadioapp.
Hey, it's Niel Savadrian. You'relistening to KFIM six forty the four Purport
on demand on the iHeartRadio app.I am your welfat host. How do
you do? Thanks for hanging outright now. I want to talk to
you about fast food restaurants and youknow, cult favorites, things that if
(00:20):
they ever stopped selling, people wouldfreak out. And I started thinking about
certain things, like I don't youknow cult things usually are on the fringe,
maybe not the best sellers, butsomething that you love. I really
(00:41):
enjoy Elpoia Loco. I think,not only is it a local joint,
came out of Los Angeles here,the original one still exists, I believe,
and tasty as hell, hard toduplicate. I gotta tell I tell
you I've done a bunch of differentmarinades on my own to try and match
it because I love it so muchand not easy to do for as kind
(01:02):
of simplistic as their menu is.But you get rid of that particular salad
dressing. Good night, Irene.Now, Carl's Junior an interesting. You
know when it comes to Charles Jr. A lot of people don't know this.
They started out as a hot dogstand. They've moved to fried chicken
sandwiches, burgers. They had asalad barbaked potatoes, all those things.
(01:25):
Roast beef sandwiches back in the day. But they say when it comes to
super duper, you know, passioncult type status fried zucchini, these coins
slap shaped slices of bread and zucchini. They have a house dressing for it.
(01:46):
Yeah. The western bacon cheeseburger that'sbeen there forever, beef patties topped
with barbecue sauce, onion rings.That's essential. If you tried to remove
those, people would freak out.You have a particular jam that is not
like any item really that you wouldbe bummed if it came off the menu
of your favorite fast food joint.Absolutely, the chicken from McDonald's. Ah,
(02:12):
that's your go to. Yeah,that's my goal to. It's not
the fancy, it's it's not eventhe best chicken sandwich out there. But
if they got rid of it,they would get rid of me. Wow.
Who those are strong words. Hesaid that to me many times,
but I've never heard him say itto it to a whole fast food place.
Kayla, what about you? Doessweet Green count as fast food or
(02:36):
were doing like McDonald's. No.I love the harvest bowl at Sweet Green.
And if they took that off themenu, then I would be gone.
I to die. Tell me,God, at least Jawann still lived.
He just wasn't gonna go there anymore. Wow, who's the drama queen
in the building. I myself,Kayla, would give my life back to
(03:01):
the Lord God Almighty. We'll talkme hand on the forehead, so exactly,
talk me through the harvest bowl.Oh my gosh, Okay, so
it's kill it's apple. They gotsome sweet potatoes. They got some I
believe it is brown wild rice orwild rice, a little bit of grilled
(03:22):
chicken, some balsamic vinegar. I'mgonna had a little bit of almonds if
you want to. And I geta little Pacasha bread and a kombucha.
It's a party. I say itagain. I gotta tell you, I
love the way you sold that,because now like I'm cravy, I'm like
kind gonna walk down, give mesome Sweet Greens. That's what I'm gonna
(03:45):
do. Clean out my system.I go through these. I know it's
kind of funny the big man sayingthis, but I do go through these
like where I'm just like, ohman, I gotta have salad. And
I've been in that jam lately.My wife made me a salad last night
that was just like a refrigerator saladwhere we've got lettuce chopped that up,
(04:06):
got tomatoes chopped that up, whatelse you want? And she just started
throwing raisins, golden raisins, big, wonderful golden like all these things.
I'm just keep piling it on tilltill I say when. But I've been
kind of really into salads lately.Have you added strawberries to your salads?
(04:27):
Oh? You strawberries or one?I always forget about strawberries, but then
I go somewhere and go, whydon't I remember this? This is delicious?
Well, I tell you when Kylewas talking about the harvest bowl over
there at Sweet Greens that when shegets into the apple and those types of
things, I like that. Ilike the the the raisins or the what
(04:47):
would you even call that? Thecran raisins or whatever that they put in
their cranberries. I love crazins,dried cranberries and sad delicious too, oh
my gosh. And some walnuts orsome pecans or or whatever in there.
Love the crunch all the I lovewhen you mix a really good salad together
and get all those layered textures andthen you find yourself a good vinaigrette to
(05:12):
just toss it on turkey French friedonions. Oh yeah, why not?
Come on, You can do alot to make a salad not so tealthy
but taste delicious. Yes, Butfor me, trust me, it's better
because I would do all that ona pizza or a burger. So if
I'm going to do it, mightas well get some greens. Yeah,
put it on some creans. Itall do better. The Habit Burger,
(05:33):
which is a great play. Ireally love the food at the Habit Burger.
They have tempura green beans, bigtime fan favorite. Got their ranch
dressing for dipping in and out.Burger doesn't have all. You know,
they have a pretty limited menu,but they're big thing are those animal fries.
If you, you know, somehowdidn't serve those, you'd be be
(05:55):
toasted. But you know the bigMcNuggets, chicken McNuggets, they're McDonald's.
You know, all these different thingsthat they have there. You know what
people really really love the mcafa thebeverages, they have to have those,
tying them all together. Red beansand rice is aside. There are Popeyes,
(06:15):
they have their casun sparkle, thatseasoning that they put on there,
all these things that people just love. The Polish sandwiches they're at Wiener Schnitzel.
They're just people, They're just Thesethings will never ever go away,
even if they're not the best sellers, because the cult following is so dramatic,
not unlike Kayla that you know theywould die. Lord, take me
(06:42):
now as your child ashes do ashesdust to dust. I don't want to
blame the world without the harvest.Harvest my soul today. Lord, it's
like you're reading my mind. Yeah, now I'm reading your menu and now
I want that. All right,we'll be back with more. Go nowhere.
It is the fork port O'Neil servadorKF. I am six forty m
(07:04):
where that goes with it, andthere is I mean there's technique and style
and art and all those things.But doing that kind of food is you
know, right up there with catering. I mean, the hustle is real,
the perfection is real. Being judgedcatering, you're judged differently as well,
because it's for an event and youcan make or break the event for
(07:26):
sure, for sure. So youtake all of that experience and you put
it into your own place. Andwhen we come back, we're not only
going to taste some of the food, but we're gonna talk about your menu
because I was doing what we callmind tasting, you know, where you
just read a menu and the ingredientsand you just get to some places and
you're like, okay, you hadme at root Beer Braves, short Riff.
(07:48):
That's what a menu you supposed todo. You're supposed to be able
to read it. And then youjust get to you're like, okay,
yeah, this is for sure goingto be one. Oh yeah, we're
gonna talk about that Whippiam and webrought that for you to taste too,
So you gonnhead at rutber Brasure withthe whipp yams, you know what I
mean. I'm gonna give you bothbig hugs, but I'm not gonna let
go. You know, we've beenpunched, kiss stocked a lot of things.
(08:11):
We have that in comic all right, So stick around. We'll come
back with more talking to two homies, and homies is spelled spelled slightly different
than you might think. So whenyou check them out, go to two
Homies two h O, Homas HPhilo Sasa h O, M M E
S dot com. So stick aroundand we'll talk to the chef's about food
(08:33):
and taste it when we come back. It is the Fork Report. I'm
Neil Savadra kf I am six forty. You're listening to the Fork Report with
Neil Savedra on demand from KF IAM six forty. All right, stick
around. It is the Fork Reporton Neil Savadra. These Obviously, if
you have a smoker, you're doingit with cold smoke, but you can
do. Mozzarella is a great one. Provolone is another great one that smokes
(08:58):
really well and they flay. Itreally adds to those more mild cheeses and
gives it something a little bit moreof a bite. But wow, the
concept of having this monster grilled cheesesandwich or burger is intriguing me. I'm
gonna have to dive into that particularproduct and get on that because that bad
(09:22):
boy looks really good. Now,I think there's too much of a good
thing. I've actually over cheesed adish before that sounded weird. That's yeah.
I thought so too. But itchanged the texture so much that it
didn't balance with the other texture,and it made it taste odd. It
(09:43):
was really strange because I thought thesame thing more than merrier. Throw it
all in there, but there areratios that are important in all things,
and you balance it out and you'llbe good to go. All right,
have a wonderful, wonderful weekend.Niel Savedra kf I AM six forty,
Los Angeles. You've been listening tothe Fok Report. You can always hear
(10:03):
us live on kf I AM sixforty two to five pm on Saturday,
and anytime on demand on the iHeartRadioapp.
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