September 27, 2025 • 27 mins
Spooky Season is upon us! Neil and Amy went Over the Edge, and the height was a bit spooky. It's time to make some spooky snacks and Neil is giving us tips on this Technique of the Week. PLUS we are joined by Ernie Alonzo, Dusty Sage, and Julie Tremaine and they are talking about Halloween, the Disney mansion, and cookbooks! It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. Neil Savedra here having
to almost say with the morning crew, I don't know
where I am and what time it is, but I
am here and happy to be with you on the
FOE Report, your friendly neighborhood Fork reporter Neil Savedra until
(00:23):
five o'clock here.
Speaker 1 (00:24):
With Kayla and Eileen and Eric on the board. It is.
It is Halloween to me. We're in it.
Speaker 2 (00:33):
So we're going to start our Halloween shows today. We're
going to do things different. We have a panel of
guests that are going to hang out with us through
the entirety of the show, talking about places you can go,
talking about foods you can make, and all kinds of
things around the holidays. I'm in it. I'm done. I'm ready.
I'm ready, ready for the holidays, and I want to
(00:54):
squeeze every inch out of the holiday spirits.
Speaker 1 (01:01):
Come on, Kayla, I'm sorry, I just was.
Speaker 3 (01:04):
We were supposed to be at Marongbo, so that's where
my mind is. And when you say things just so.
Speaker 1 (01:08):
You're into night life mode right now.
Speaker 2 (01:10):
Yeah, I was asking for We were we're gonna be
out there a wine event. I think things got postponed
to a different date at the last minute. So Kayla
and I were both we had rooms. My wife and
my boy was gonna meet me out there and we
were gonna we already were tasty. All the food we
knew we were gonna get. And if you've ever had
(01:32):
food at Marongo, you know what we're talking about. But
you know, the pool, the lazy river, some gaming. I
was gonna sit at the tables, do a little black jack.
Speaker 4 (01:43):
Yeah.
Speaker 3 (01:43):
I had that burden a soup soup last time. Yeah,
that was really really amazing because my mind written free.
I was so excited to try it again. And then
we had this amazing pizza one year that just.
Speaker 1 (01:55):
So good.
Speaker 5 (01:55):
Oh my god. I just I was really looking forward
to eating.
Speaker 1 (01:58):
The food and maybe, oh my god, and then.
Speaker 5 (02:02):
That really yelling chef. You know the chef.
Speaker 1 (02:05):
They're all good looking chefs.
Speaker 3 (02:06):
That's true, That's what I was talking about. And now
we're here, I'm just gonna stare at you what you mean.
That's hurtful, I know, and unnecessarily so a little bit.
If I want to do this I'd have Shandon Farm
produce the show.
Speaker 5 (02:18):
I'm just I was just saying, what the world is thinking.
Speaker 1 (02:21):
You talk about Steven?
Speaker 5 (02:23):
Yeah, yeah, he's a cutie.
Speaker 1 (02:26):
He bench presses buicks, Yeah he does.
Speaker 5 (02:28):
He looks like it. Yeah, it's very It makes the
show fly by.
Speaker 1 (02:31):
Dang means a cutie pie there, Yeah, yeah, they're all
cuty pies and the cook.
Speaker 5 (02:35):
Yet I'm here with you two five, So what's what's
the technical of the week? Sir?
Speaker 2 (02:41):
You know it's not a winning proposition on my end either.
Computers all busted up. You come here with an attitude
that I'm hungry, You're angry. That's what it is, all right.
A couple of quick things. I am so thankful for
you folks. How generous. Oh, Steve Kregeate just made one
(03:07):
hundred dollars donation to Union Rescue Mission. I wanted to
tell you about that briefly. They're doing Over the Edge
again today. I did it yesterday. But the Union Rescue Mission,
their mission is the way home this year. And I
got to tell you I fell in love with them
last year. Amy King and I went and met with
him last year. Or asked them a bunch of questions.
(03:28):
Both Amy and I are frustrated with the way LA
and Southern California as a whole deals with the homeless crisis.
And the Union Rescue Mission gets no money from the
federal government, and you want to know why, because they're
a dry house. You have to want to get sober,
you have to want to get off drugs to be
(03:49):
a part of their program because they want you to
stay off the streets. So they have programs for learning,
how to do skills, how to go back to work,
all these things, and you can't do them when you're
on drugs or drinking. So by doing that they can't
get the money. That's just not how the federal government works. Now,
(04:13):
they can work locally with some programs, but they got
to know. They have their strict rules for doing it right.
So Amy King and I yesterday went over the Edge,
which is a program they do, and it was to
raise awareness about the Union Rescue Mission and that the
fact they do it right last year, so in love,
(04:34):
I fell with them. They became one of my monthly charities,
so I'm not asking you to do anything that I
don't do.
Speaker 1 (04:42):
I also put my money onto this.
Speaker 2 (04:46):
Program because I just really believe in it, and I'm
sick of hearing promises that aren't paid off. I'm sick
of people saying they're doing something and not doing it
looking at you mayor bas so. In this particular, one
thousand people actually got back.
Speaker 1 (05:03):
Home last year through the Union Rescue Mission.
Speaker 2 (05:06):
That's real people with real lives that have been really changed.
So if you find it in your heart you feel
moved or led to donate, I'm gonna be asking you
throughout the program today. The website is you are m
Union Rescue Mission, your m dot org slash ote for
(05:29):
Over the Edge, which is the program we were a
part of. Your m dot org slash ote. You go there,
you'll see Team KFI. Click on the Team KFI button
and it will bring you to our page. If you
want to donate to me, I would be thrilled you
just click on members sees four members, click on members
and you'll see my face and you can do that there,
(05:50):
or you can give to Amy King or anyone. The
fact is it goes to the same place, but you
guys pulled it out yesterday and can continued to donate
throughout the night.
Speaker 1 (06:02):
And I'm just thrilled.
Speaker 2 (06:03):
I spent the morning responding, going on the page and
responding to all of you that donated. Just I'm so
thankful and I hope you see that. But Stephen donated
just right now, and I thank you so much for
your generous contribution. It will go, it will actually be used,
(06:23):
it will go to a great cause. So again RM
dot org slash ote. Look for the KFI little button
you press on that says members click on that and
you'll see my little face on there or huge faces
the case may be, and you can click on that.
I will tell you yesterday. So it's the second year
(06:45):
I did this. It's a about a two hundred and
fifty foot repel down the side of the Hilton in
Universal City, So what you're looking at is twenty five stories, right,
so it's about ten feet per story. And last year
I just did it. Got up there. They train you
(07:06):
really well. You trust the men and women that are
doing it, that are harnessing you up, and they're checking
and rechecking, asking a bunch of questions, doing what have you?
They do all those things and you feel totally absolutely safe.
I got less safe once I got down and got
(07:28):
on the streets of Los Angeles. But yeah, basically, so
I got up there. You have one rule. Don't look down.
That's it.
Speaker 1 (07:38):
That's your rule.
Speaker 2 (07:38):
I'm definitely afraid of heights, can't stand them, knees buckle,
get weak at the shakes, all of that, which is
why I do these things.
Speaker 1 (07:45):
I think it's important.
Speaker 2 (07:47):
And so I got over the bar at the top
that really puts you on the edge.
Speaker 1 (07:54):
You're on the ledge.
Speaker 2 (07:55):
You are now going to go over and you sit back,
which is unnaturally You're going to sit back on yourself
and go down. And I just out of the corner
of my left eye saw the freeway. I could see
the freeway and I could see the distance, and my
knees buckled, and I went, oh, no, it's in your head. Oh,
(08:16):
it's in your head. And I looked at the CEO
Mark and I go, Mark, I did it. I looked down.
It's in my head, man, it's in my head. And
the great team they're like, it's okay, you're good, you're good.
Breathe through it, you're good. We got you the whole way.
We got you. And I said, I know, man, it's
not on you guys. This is in my head. Let
me get it. And everything goes through your head. You
want to get down, You want to just hey, say, hey,
(08:39):
you know what. I gave it my best, but I've
done it before, and I'm like, I'll do it again.
My wife and my son she pulled him out of
school to watch again, and so.
Speaker 1 (08:49):
I just did it.
Speaker 2 (08:49):
You get you sit back, you thank God for the
people that are up there with your safety. And then
you go down. And then the last thing is, you know,
I'm a guy. Guys want to be strong. And you
start going backwards and I'm like, look at me, man,
I'm like, I bet I look like Tom Cruise coming
down like this, It's okay. And then it's a reflective
(09:12):
building with like mirrors basically, and I see that my
my pants are pulled up. You can see my socks,
and I'm rolling backwards and my ponsone is coming out.
I'm like, my fat rolls are coming out, and I'm
leaning back and I'm like, not what I had hoped.
(09:35):
But they did a nice job. They took some great pictures.
And there's one that's kind of interesting. I'm leaning back
with my arms open at one point and my legs
crossed Tom Cruise.
Speaker 5 (09:46):
That's really cool.
Speaker 1 (09:47):
It's a cool picture. It looks a little Jesus.
Speaker 5 (09:51):
Like the host of the show. You're meant to do that.
Speaker 2 (09:55):
Anyways, It's on my Instagram. I put it there. They
did a nice video. You can go to Fork Reporter
Fork Reporter and see that. I'm very proud that I
just bit the bullet and did it and just said,
you know, we got to do things to push ourselves.
I don't like being afraid of anything. I think it's
healthy to have fears because it protects you from getting hurt.
(10:16):
But there's phobias which are not real that you have
to push through. And so I'm glad I did it again,
but it was a different experience the second time for sure.
Thank you again from the bottom of my heart for
all your donations. They mean a lot. Every single one
of you that made a comment are donated. I responded
to I hope I got everybody this morning and Amy
(10:37):
on behalf of Amy and me. We really were just
touched and blown away. So God bless you all. We'll
get back with some Halloween talk for Technique of the
Week when we return.
Speaker 1 (10:49):
This is the Fork Report.
Speaker 6 (10:50):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six.
Speaker 2 (10:56):
Forty happy to be with you for the next two
and a half hours two to five every single Saturday
with the Folk Report. We basically just celebrate food, you know,
the people that make it, the culture behind it.
Speaker 1 (11:11):
Oh, thank you Annie.
Speaker 2 (11:12):
Annie Newell just made a donation to the Union Rescue Mission.
Speaker 1 (11:16):
God bless you. I appreciate you.
Speaker 2 (11:18):
That is very cool again RM dot org slash ote
click on the KFI button team and then you can
click under members and you can find me in there.
Speaker 1 (11:30):
Click on that. You can donate me or you can
donate to Amy.
Speaker 2 (11:33):
The fact is it goes to the same place and
I just very very much appreciate it as we continue
to get as much as we can for them. Also,
this is our Halloween start to the Halloween season for us,
and we were going to start next week, but we
decided to do it today and wanted to go over
a couple things very easy to give you some ideas
(11:55):
for the holidays. Okay, you know the rice Krispy treats.
Everybody knows how to make those, right. Here's a couple
of quick things that you can do to juge them
up a bit. You can put orange food coloring in
them and make them into balls like pumpkins, and you
can use a little green not twizzler, but a little
(12:18):
green piece of candy twists at the top, similar to licorice.
Speaker 1 (12:21):
They make green colored licorice and all that.
Speaker 2 (12:23):
You can even use food the gosh fruit wraps, fruit
rolls and cut those into the jack lantern face and
make yourself pumpkins. You can put chocolate or brown food
coloring and green food coloring and make a witch's hat
with it. You can also do green and purple food
coloring and do them in the normal sheet form that
(12:46):
you would do your rice crispy treats. But a really
fun addition, and we have these at our house all
the time, is candy eyeballs. There are decorations. There's sugar
decorations that you would put on a cake or cupcake
or even cookies, and they're blasts. They come in different
sizes and you can put the different sizes on top
(13:06):
of those rice Crispy treats and then you can cut
them into squares and they look like little Halloween monsters.
But these types of things I think are simple to do,
they're fun and the kids love them. Now normally during
Christmas we're doing gingerbread houses, same premise, but do a
(13:27):
haunted gingerbread house.
Speaker 1 (13:30):
So we're talking. These eyeballs come in handy.
Speaker 2 (13:33):
In the windows, you can use checks mix or the
checks Sweet Checks as the top of the roof. You
can use little pieces of like Hershey's chocolate and stick
them into crushed up oreos like the ground and it
will look like little tombstones. All these types of things
fun for kids to do at the table, funds for
(13:54):
adults to do at the table during the holidays, to
enjoy things a good time.
Speaker 1 (14:00):
They are cookies.
Speaker 2 (14:02):
The Milano cookies are shaped like traditional tombstones. You can
cut them in half and use them that way as well.
I'm just trying to give you ideas that are real
visual because of what we do here. You get preshudo
and you put it over cheese and you make the
perscudo in the shape or the cheese in the shape
of like a skull or face, and then it looks
(14:24):
like a zombie. You can for the eyes. You can
use green olives with the pimentos in them. Just some
fun ways to kind of jizz up and spookify your foods.
We're gonna get into more of that later on today,
so stick around. Our guests are coming. It's going to
be the Fork Report in the Round today where we
have guests throughout the entirety of the show. They'll be
(14:46):
popping in and out as we talk about things to
do for the holidays that are fun and different. Making
things for the holidays. We're going to start with, obviously
Halloween as we get into October.
Speaker 1 (14:58):
So go no where. It's the Fork Report.
Speaker 6 (15:01):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:09):
Happy Saturday to you.
Speaker 2 (15:10):
The sun is trying so hard to peek out, but
knows that gloomy season is upon us and it just
won't when it's The Fork Report. I'm your well fed host,
Neil Savedra. How do you do We get together every
Saturday for three hours. We shake off all the heaviness
of the news and the crap going on in the
world and come together and celebrate food. The people that
(15:31):
make it, the culture behind it, and the holidays are
here and I know how it works. Every year you slide,
you go from zero to sixty and you slide into
the end of the year. And we thought we're going
to start Halloween off early and get into the season
already with a panel today. Ernie Alonzo, Dusty Sage, of course,
(15:52):
the CEO of mice chat dot com, Julie Tremaine, a
journalist and cookbook author. We'll be talking about one of
her books as well. And if that wasn't enough, it
is Halloween time at the Disneyland Resort and KFI AM
six forty wants to give you a chance to experience
the frightful fun plus the added excitement of the Disneyland
(16:13):
Resorts seventieth celebration. It's gorgeous there at the parks. The
resort is popping off with all kinds of goodness. The
Happiest Halloween has brought spooky thrills and chills to both
disney California Adventure Park and Disneyland Park now through October
thirty first offering subject to restrictions and changes without notice.
Keep listening. We're gonna be giving away some tickets today.
(16:34):
Your chance to win a four pack of one day,
one park tickets to Disneyland Park and Disneyland or Disneyland
California Adventure from KFI AM six forty.
Speaker 1 (16:45):
Welcome. Ernie will start with you, buddy, How are.
Speaker 4 (16:48):
You what it about the new season?
Speaker 1 (16:51):
Yeah, the season?
Speaker 2 (16:52):
So you are tell everybody about Haunted OC and how
you and I met.
Speaker 1 (17:00):
Why you're here today.
Speaker 4 (17:01):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I group an old
town Orange and I loved just all the antique stores
and hearing all the ghost stories. Growing up in the
area and on business travel, I would always make it
a point to take ghost tours of the locations I
(17:23):
was visiting, and I thought, you know, I wonder if
there'd be enough ghost stories in the city to start
a ghost tour. So I started the Old Town Orange
Ghost Tour. In twenty ten, we had our first tour,
and since then we've expanded. We have another one in
(17:44):
downtown Santa Ana, San Juan Capistrano, downtown Fullerton, black Star Canyon,
the Kellog Kyles at the HERITAGEC. Bowers Museum. We have
a special tour that we do seasonally, so we have
that starting on Thursday, and then, of course we're going
to talk about this later. Is the Walt Disney Mansion
(18:07):
in Los Felis that Dusty is a caretaker.
Speaker 1 (18:11):
Of and the fabulous Dusty sage.
Speaker 4 (18:16):
So we're really excited about that as well.
Speaker 2 (18:18):
Oh, I had the pleasure you were kind enough to
invite me last year when you came on and the
show for our Halloween show last year, and I went
and saw Dusty's work, and I gotta tell you, man,
it is. It is heartfelt. It is intensely personal yet
connected to the property. The Disney mansion is in Los Felis,
(18:41):
and so much of his life was important in that
part of town. And I mean, it's just fabulous to
do a great job.
Speaker 1 (18:50):
It's true.
Speaker 7 (18:51):
It's incredible for someone like me that writes about Disney
on a daily basis and visits theme parts all over
the world to also manage the home that Walt Disney
raised his family.
Speaker 2 (19:02):
It's incredible. Yeah, And your passion for that shows. But
they're you know, I don't know, all mansions are a
little creepy in their own right, but there's some interest
like the architecture and things that happen in the house.
Tell us just a minute. I'm about the current owner
because he's an interesting individual. Oh, he's great.
Speaker 7 (19:21):
So the current owner of Walt Disney's house is famous
Russian horror movie director Tymore bechmum Bettov and he did
Abraham Lincoln Vampire Hunter.
Speaker 1 (19:32):
Which is a fun, fun film, really great.
Speaker 7 (19:34):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie, and it's it's not.
Speaker 1 (19:38):
It's my wife and when we were dating and it was.
It was great.
Speaker 7 (19:42):
And he does vampire films two of my favorite vampire
films of all time, day Watch and night Watch. So
really some fun stuff. And he's also a huge Disney fan.
So when he heard that Walt Disney's mansion in the
Hollywood Hills, the one where Walt raised his family, was
available for sale, he had to have it. And he
(20:04):
had it restored at tremendous expense, report stored back to
its nineteen thirties and forties look.
Speaker 2 (20:10):
And it's it's it's magical in its own right to
walk through it. Now we're going to get into detailed.
The last person on our panel today hanging out with
us throughout the show as Julie Tremaine, journalist cookbook authored,
and we'll be talking about one that ties into villains
and Disney, right.
Speaker 1 (20:28):
It definitely does.
Speaker 5 (20:29):
Hi, It's so nice to meet you.
Speaker 2 (20:30):
Think you now the pleasure's mine and you've been on
our radar, and the book it just seems wonderfully fun.
Speaker 5 (20:36):
So the book and question.
Speaker 8 (20:36):
I've written quite a few cookbooks, but the book in
question is called Devilishly Delicious, and it's a Disney villain's cookbook.
It was an official, licensed Disney cookbook, and all the
foods in it are inspired by really the best character
if we're being honest. Oh yeah, villains like Maleficent and
the evil Queen Gaston.
Speaker 5 (20:56):
It was a lot, a lot of fun to make.
Speaker 8 (20:57):
And then we're I'm going to be making all those
foods pretty soon at the Disney Mansion.
Speaker 2 (21:03):
Oh that's going to be so much fun. That's I'm
really excited about that combination. And when we were chatting
on the phone the other day, that came up and
I was like, I'm listening and you have my attention.
Speaker 1 (21:15):
So welcome back.
Speaker 2 (21:17):
The three of us are the four of us, rather
the three panelists than me. We'll be talking throughout the
entire show about Halloween events to do, cooking history here
in Southern California and the like. So a very special
opening to the Halloween season today on the Fork Report,
Go no where.
Speaker 6 (21:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:45):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond, your friendly neighborhood. Fork Reporter Neil Savedra here,
happy to be with you. We're starting the holidays off early.
Today is the beginning of the Halloween season.
Speaker 1 (21:59):
To me.
Speaker 2 (22:00):
We've got Ernie Alonzo, Dusty Sage, and Julie Tremaine. Ernie
Alonzo we met. He also manages Bob Gerr, who's been
on the show before a few times. We love him
and also Haunted OC hunted Orange County, and so he's
here on our panel today. Dusty Sage is the CEO
(22:22):
of mice chat dot com and this is his first
time on the show, but I've seen his work because
I've been to the Disney Mansion in Los Felis and
he does a couple different types of tours through there,
one of which is spooky, and in the evening we're
gonna be talking about that. And a journalist and cookbook author,
(22:42):
Julie Tremaine, a woman of many gifts and abilities, and
we were just chatting about how when Dusty gets a
call to come over to her house. He's like, I'm
in because he knows they're going to be She's going
to be testing some food recipes. There's going to be
food galore at Lee's house. So I'm trying to get
in on that. Her book is Devilishly Delicious cookbook. It's
(23:07):
Disney Villains. Have you been to Disney Villain Knight when
they do the you know, the Villain Knight? Hey, can
we get the mics on bud Thank you, sir.
Speaker 8 (23:16):
I don't think they've had that in a couple of years, right,
I think it's been maybe like three years since Villain's Night.
Speaker 1 (23:21):
Yeah, they changed them up all the time.
Speaker 2 (23:22):
That's probably last time I was there. But it's fun
because you get you know, that was a big point
in Disney, And of course you guys can speak to
this that the villains were pronounced and they were a
very important part of the morals of the story. I
don't know if he meant for us to fall in
love with them, but a lot of them were so
(23:43):
wonderfully designed. Yeah, right, it just happens, you know, poison,
I'll eat that apple.
Speaker 8 (23:49):
I do actually have poison apples in the book, and
they are delicious.
Speaker 2 (23:53):
So when you come up with a poison apple, and
you kind of feel like you have to if you're
doing a villain's Disney villain's book, right, where do you
start seat, sweet savory?
Speaker 1 (24:03):
How do you go about that?
Speaker 8 (24:06):
Yes, toxic toxic mushrooms number one, No, excellent.
Speaker 1 (24:13):
First you have to get the poison. That's the key for.
Speaker 5 (24:15):
The for the poison apples.
Speaker 8 (24:17):
I was like, how do we just make a really perfect,
delicious baked apple and then make it look like it
came from a cartoon. So that really just came from
a bright green caramel sauce that looks like bubbling poison,
even though it is very tasty and it won't kill
unless you're allergic to caramel, it won't.
Speaker 1 (24:34):
Yes, that would be a problem.
Speaker 2 (24:35):
I'm looking at the at the inside of the book
right now and the I want to break this down
as far as contents. You've got appetizers, You've got breakfast,
You've got salads and sides, main courses, cakes and pies.
Of course you have to have pies, that's where you
put the parts in, and cookies and sweets and drinks.
Speaker 8 (24:54):
So this is like every course, Yeah, every course. What
I love to do is when I have people over
for dinner. It's very much not like a here's your starter,
here's your main course. It's just like, here is a
delicious buffet of foods.
Speaker 1 (25:10):
Oh yeah, so lots and lots of small things.
Speaker 8 (25:12):
That's how I like to eat out at restaurants too,
is just you know, let's order eat things and everybody
share everything.
Speaker 2 (25:17):
Family style is great because you're it's very easy to
go down the path of what we're familiar with and
enjoy those flavors and stuff. But when you get something
that you weren't expecting, uh, and it's I know, the
investment is smaller when it's a small bite. So what's
an average spread for you? What are some of the things.
(25:37):
And you said you like cooking the things in the
book just to cook them.
Speaker 5 (25:42):
I do.
Speaker 6 (25:42):
Well.
Speaker 8 (25:42):
Actually, this is my the Disney Vyalland's book. I think
was my third cookbook I've written eat now.
Speaker 2 (25:50):
So a lot of them tie into you know, other
intellectual property like movies or television or things like that.
Speaker 4 (25:56):
Right.
Speaker 8 (25:56):
Yes, I wrote Seinfeld the official Cookbook. I wrote Supernatural
Official Cookbook. I've collaborated in a couple of cookbooks with
other chefs and other notable personalities. I think my favorite
one that I've ever done doesn't actually have my name
on it. It's called Food to Die For and it's
by paranormal investigator Amy Burney. Oh wow, and it's haunted
locations all over the country and then food's inspired by
(26:19):
those locations. So she and I worked on it together
and are I think our number one favorite thing in
the book is Lizzie Bordon's meatloaf.
Speaker 2 (26:28):
I think I have this book. Yeah, my wife and
I like, really weird crap.
Speaker 8 (26:34):
Well, I think we should be friends then, So it's
actually Lizzie Borden's personal recipe. It was handwritten on a
recipe card that the Fall River Historical Society had and
we were able to access that and now anybody at
home can cook that recipe.
Speaker 6 (26:49):
I'm going to say.
Speaker 8 (26:50):
It's like a hundred plus years old and maybe food
techniques have improved since then, so like, maybe there's a
little bit you can do to make it a little
bit yeah.
Speaker 2 (26:59):
First yeah, well yeah, I guess, well, a little bit
of a plane Jane in one sense, and then very
extravagant in other parts of her life.
Speaker 5 (27:09):
Yeah, very creative in some other way.
Speaker 2 (27:12):
We come back, we'll talk more about you know, fun,
playful foods for the holidays, but also Halloween in general,
things to do. There's so much going on in Los
Angeles and the Southland, so stick around.
Speaker 1 (27:25):
Ernie A.
Speaker 2 (27:25):
Lonzo, Dusty Sage, and Julie Tremaine are my panel of
guests today to bring in the Halloween season. So go nowhere,
let's get Oh, we're going to the top of the hour.
This is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (27:41):
You've been listening to the Fork Report.
Speaker 2 (27:42):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. Neil Savedra here having
to almost say with the morning crew, I don't know
where I am and what time it is, but I
am here and happy to be with you on the
FOE Report, your friendly neighborhood Fork reporter Neil Savedra until
(00:23):
five o'clock here.
Speaker 1 (00:24):
With Kayla and Eileen and Eric on the board. It is.
It is Halloween to me. We're in it.
Speaker 2 (00:33):
So we're going to start our Halloween shows today. We're
going to do things different. We have a panel of
guests that are going to hang out with us through
the entirety of the show, talking about places you can go,
talking about foods you can make, and all kinds of
things around the holidays. I'm in it. I'm done. I'm ready.
I'm ready, ready for the holidays, and I want to
(00:54):
squeeze every inch out of the holiday spirits.
Speaker 1 (01:01):
Come on, Kayla, I'm sorry, I just was.
Speaker 3 (01:04):
We were supposed to be at Marongbo, so that's where
my mind is. And when you say things just so.
Speaker 1 (01:08):
You're into night life mode right now.
Speaker 2 (01:10):
Yeah, I was asking for We were we're gonna be
out there a wine event. I think things got postponed
to a different date at the last minute. So Kayla
and I were both we had rooms. My wife and
my boy was gonna meet me out there and we
were gonna we already were tasty. All the food we
knew we were gonna get. And if you've ever had
(01:32):
food at Marongo, you know what we're talking about. But
you know, the pool, the lazy river, some gaming. I
was gonna sit at the tables, do a little black jack.
Speaker 4 (01:43):
Yeah.
Speaker 3 (01:43):
I had that burden a soup soup last time. Yeah,
that was really really amazing because my mind written free.
I was so excited to try it again. And then
we had this amazing pizza one year that just.
Speaker 1 (01:55):
So good.
Speaker 5 (01:55):
Oh my god. I just I was really looking forward
to eating.
Speaker 1 (01:58):
The food and maybe, oh my god, and then.
Speaker 5 (02:02):
That really yelling chef. You know the chef.
Speaker 1 (02:05):
They're all good looking chefs.
Speaker 3 (02:06):
That's true, That's what I was talking about. And now
we're here, I'm just gonna stare at you what you mean.
That's hurtful, I know, and unnecessarily so a little bit.
If I want to do this I'd have Shandon Farm
produce the show.
Speaker 5 (02:18):
I'm just I was just saying, what the world is thinking.
Speaker 1 (02:21):
You talk about Steven?
Speaker 5 (02:23):
Yeah, yeah, he's a cutie.
Speaker 1 (02:26):
He bench presses buicks, Yeah he does.
Speaker 5 (02:28):
He looks like it. Yeah, it's very It makes the
show fly by.
Speaker 1 (02:31):
Dang means a cutie pie there, Yeah, yeah, they're all
cuty pies and the cook.
Speaker 5 (02:35):
Yet I'm here with you two five, So what's what's
the technical of the week? Sir?
Speaker 2 (02:41):
You know it's not a winning proposition on my end either.
Computers all busted up. You come here with an attitude
that I'm hungry, You're angry. That's what it is, all right.
A couple of quick things. I am so thankful for
you folks. How generous. Oh, Steve Kregeate just made one
(03:07):
hundred dollars donation to Union Rescue Mission. I wanted to
tell you about that briefly. They're doing Over the Edge
again today. I did it yesterday. But the Union Rescue Mission,
their mission is the way home this year. And I
got to tell you I fell in love with them
last year. Amy King and I went and met with
him last year. Or asked them a bunch of questions.
(03:28):
Both Amy and I are frustrated with the way LA
and Southern California as a whole deals with the homeless crisis.
And the Union Rescue Mission gets no money from the
federal government, and you want to know why, because they're
a dry house. You have to want to get sober,
you have to want to get off drugs to be
(03:49):
a part of their program because they want you to
stay off the streets. So they have programs for learning,
how to do skills, how to go back to work,
all these things, and you can't do them when you're
on drugs or drinking. So by doing that they can't
get the money. That's just not how the federal government works. Now,
(04:13):
they can work locally with some programs, but they got
to know. They have their strict rules for doing it right.
So Amy King and I yesterday went over the Edge,
which is a program they do, and it was to
raise awareness about the Union Rescue Mission and that the
fact they do it right last year, so in love,
(04:34):
I fell with them. They became one of my monthly charities,
so I'm not asking you to do anything that I
don't do.
Speaker 1 (04:42):
I also put my money onto this.
Speaker 2 (04:46):
Program because I just really believe in it, and I'm
sick of hearing promises that aren't paid off. I'm sick
of people saying they're doing something and not doing it
looking at you mayor bas so. In this particular, one
thousand people actually got back.
Speaker 1 (05:03):
Home last year through the Union Rescue Mission.
Speaker 2 (05:06):
That's real people with real lives that have been really changed.
So if you find it in your heart you feel
moved or led to donate, I'm gonna be asking you
throughout the program today. The website is you are m
Union Rescue Mission, your m dot org slash ote for
(05:29):
Over the Edge, which is the program we were a
part of. Your m dot org slash ote. You go there,
you'll see Team KFI. Click on the Team KFI button
and it will bring you to our page. If you
want to donate to me, I would be thrilled you
just click on members sees four members, click on members
and you'll see my face and you can do that there,
(05:50):
or you can give to Amy King or anyone. The
fact is it goes to the same place, but you
guys pulled it out yesterday and can continued to donate
throughout the night.
Speaker 1 (06:02):
And I'm just thrilled.
Speaker 2 (06:03):
I spent the morning responding, going on the page and
responding to all of you that donated. Just I'm so
thankful and I hope you see that. But Stephen donated
just right now, and I thank you so much for
your generous contribution. It will go, it will actually be used,
(06:23):
it will go to a great cause. So again RM
dot org slash ote. Look for the KFI little button
you press on that says members click on that and
you'll see my little face on there or huge faces
the case may be, and you can click on that.
I will tell you yesterday. So it's the second year
(06:45):
I did this. It's a about a two hundred and
fifty foot repel down the side of the Hilton in
Universal City, So what you're looking at is twenty five stories, right,
so it's about ten feet per story. And last year
I just did it. Got up there. They train you
(07:06):
really well. You trust the men and women that are
doing it, that are harnessing you up, and they're checking
and rechecking, asking a bunch of questions, doing what have you?
They do all those things and you feel totally absolutely safe.
I got less safe once I got down and got
(07:28):
on the streets of Los Angeles. But yeah, basically, so
I got up there. You have one rule. Don't look down.
That's it.
Speaker 1 (07:38):
That's your rule.
Speaker 2 (07:38):
I'm definitely afraid of heights, can't stand them, knees buckle,
get weak at the shakes, all of that, which is
why I do these things.
Speaker 1 (07:45):
I think it's important.
Speaker 2 (07:47):
And so I got over the bar at the top
that really puts you on the edge.
Speaker 1 (07:54):
You're on the ledge.
Speaker 2 (07:55):
You are now going to go over and you sit back,
which is unnaturally You're going to sit back on yourself
and go down. And I just out of the corner
of my left eye saw the freeway. I could see
the freeway and I could see the distance, and my
knees buckled, and I went, oh, no, it's in your head. Oh,
(08:16):
it's in your head. And I looked at the CEO
Mark and I go, Mark, I did it. I looked down.
It's in my head, man, it's in my head. And
the great team they're like, it's okay, you're good, you're good.
Breathe through it, you're good. We got you the whole way.
We got you. And I said, I know, man, it's
not on you guys. This is in my head. Let
me get it. And everything goes through your head. You
want to get down, You want to just hey, say, hey,
(08:39):
you know what. I gave it my best, but I've
done it before, and I'm like, I'll do it again.
My wife and my son she pulled him out of
school to watch again, and so.
Speaker 1 (08:49):
I just did it.
Speaker 2 (08:49):
You get you sit back, you thank God for the
people that are up there with your safety. And then
you go down. And then the last thing is, you know,
I'm a guy. Guys want to be strong. And you
start going backwards and I'm like, look at me, man,
I'm like, I bet I look like Tom Cruise coming
down like this, It's okay. And then it's a reflective
(09:12):
building with like mirrors basically, and I see that my
my pants are pulled up. You can see my socks,
and I'm rolling backwards and my ponsone is coming out.
I'm like, my fat rolls are coming out, and I'm
leaning back and I'm like, not what I had hoped.
(09:35):
But they did a nice job. They took some great pictures.
And there's one that's kind of interesting. I'm leaning back
with my arms open at one point and my legs
crossed Tom Cruise.
Speaker 5 (09:46):
That's really cool.
Speaker 1 (09:47):
It's a cool picture. It looks a little Jesus.
Speaker 5 (09:51):
Like the host of the show. You're meant to do that.
Speaker 2 (09:55):
Anyways, It's on my Instagram. I put it there. They
did a nice video. You can go to Fork Reporter
Fork Reporter and see that. I'm very proud that I
just bit the bullet and did it and just said,
you know, we got to do things to push ourselves.
I don't like being afraid of anything. I think it's
healthy to have fears because it protects you from getting hurt.
(10:16):
But there's phobias which are not real that you have
to push through. And so I'm glad I did it again,
but it was a different experience the second time for sure.
Thank you again from the bottom of my heart for
all your donations. They mean a lot. Every single one
of you that made a comment are donated. I responded
to I hope I got everybody this morning and Amy
(10:37):
on behalf of Amy and me. We really were just
touched and blown away. So God bless you all. We'll
get back with some Halloween talk for Technique of the
Week when we return.
Speaker 1 (10:49):
This is the Fork Report.
Speaker 6 (10:50):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six.
Speaker 2 (10:56):
Forty happy to be with you for the next two
and a half hours two to five every single Saturday
with the Folk Report. We basically just celebrate food, you know,
the people that make it, the culture behind it.
Speaker 1 (11:11):
Oh, thank you Annie.
Speaker 2 (11:12):
Annie Newell just made a donation to the Union Rescue Mission.
Speaker 1 (11:16):
God bless you. I appreciate you.
Speaker 2 (11:18):
That is very cool again RM dot org slash ote
click on the KFI button team and then you can
click under members and you can find me in there.
Speaker 1 (11:30):
Click on that. You can donate me or you can
donate to Amy.
Speaker 2 (11:33):
The fact is it goes to the same place and
I just very very much appreciate it as we continue
to get as much as we can for them. Also,
this is our Halloween start to the Halloween season for us,
and we were going to start next week, but we
decided to do it today and wanted to go over
a couple things very easy to give you some ideas
(11:55):
for the holidays. Okay, you know the rice Krispy treats.
Everybody knows how to make those, right. Here's a couple
of quick things that you can do to juge them
up a bit. You can put orange food coloring in
them and make them into balls like pumpkins, and you
can use a little green not twizzler, but a little
(12:18):
green piece of candy twists at the top, similar to licorice.
Speaker 1 (12:21):
They make green colored licorice and all that.
Speaker 2 (12:23):
You can even use food the gosh fruit wraps, fruit
rolls and cut those into the jack lantern face and
make yourself pumpkins. You can put chocolate or brown food
coloring and green food coloring and make a witch's hat
with it. You can also do green and purple food
coloring and do them in the normal sheet form that
(12:46):
you would do your rice crispy treats. But a really
fun addition, and we have these at our house all
the time, is candy eyeballs. There are decorations. There's sugar
decorations that you would put on a cake or cupcake
or even cookies, and they're blasts. They come in different
sizes and you can put the different sizes on top
(13:06):
of those rice Crispy treats and then you can cut
them into squares and they look like little Halloween monsters.
But these types of things I think are simple to do,
they're fun and the kids love them. Now normally during
Christmas we're doing gingerbread houses, same premise, but do a
(13:27):
haunted gingerbread house.
Speaker 1 (13:30):
So we're talking. These eyeballs come in handy.
Speaker 2 (13:33):
In the windows, you can use checks mix or the
checks Sweet Checks as the top of the roof. You
can use little pieces of like Hershey's chocolate and stick
them into crushed up oreos like the ground and it
will look like little tombstones. All these types of things
fun for kids to do at the table, funds for
(13:54):
adults to do at the table during the holidays, to
enjoy things a good time.
Speaker 1 (14:00):
They are cookies.
Speaker 2 (14:02):
The Milano cookies are shaped like traditional tombstones. You can
cut them in half and use them that way as well.
I'm just trying to give you ideas that are real
visual because of what we do here. You get preshudo
and you put it over cheese and you make the
perscudo in the shape or the cheese in the shape
of like a skull or face, and then it looks
(14:24):
like a zombie. You can for the eyes. You can
use green olives with the pimentos in them. Just some
fun ways to kind of jizz up and spookify your foods.
We're gonna get into more of that later on today,
so stick around. Our guests are coming. It's going to
be the Fork Report in the Round today where we
have guests throughout the entirety of the show. They'll be
(14:46):
popping in and out as we talk about things to
do for the holidays that are fun and different. Making
things for the holidays. We're going to start with, obviously
Halloween as we get into October.
Speaker 1 (14:58):
So go no where. It's the Fork Report.
Speaker 6 (15:01):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:09):
Happy Saturday to you.
Speaker 2 (15:10):
The sun is trying so hard to peek out, but
knows that gloomy season is upon us and it just
won't when it's The Fork Report. I'm your well fed host,
Neil Savedra. How do you do We get together every
Saturday for three hours. We shake off all the heaviness
of the news and the crap going on in the
world and come together and celebrate food. The people that
(15:31):
make it, the culture behind it, and the holidays are
here and I know how it works. Every year you slide,
you go from zero to sixty and you slide into
the end of the year. And we thought we're going
to start Halloween off early and get into the season
already with a panel today. Ernie Alonzo, Dusty Sage, of course,
(15:52):
the CEO of mice chat dot com, Julie Tremaine, a
journalist and cookbook author. We'll be talking about one of
her books as well. And if that wasn't enough, it
is Halloween time at the Disneyland Resort and KFI AM
six forty wants to give you a chance to experience
the frightful fun plus the added excitement of the Disneyland
(16:13):
Resorts seventieth celebration. It's gorgeous there at the parks. The
resort is popping off with all kinds of goodness. The
Happiest Halloween has brought spooky thrills and chills to both
disney California Adventure Park and Disneyland Park now through October
thirty first offering subject to restrictions and changes without notice.
Keep listening. We're gonna be giving away some tickets today.
(16:34):
Your chance to win a four pack of one day,
one park tickets to Disneyland Park and Disneyland or Disneyland
California Adventure from KFI AM six forty.
Speaker 1 (16:45):
Welcome. Ernie will start with you, buddy, How are.
Speaker 4 (16:48):
You what it about the new season?
Speaker 1 (16:51):
Yeah, the season?
Speaker 2 (16:52):
So you are tell everybody about Haunted OC and how
you and I met.
Speaker 1 (17:00):
Why you're here today.
Speaker 4 (17:01):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I group an old
town Orange and I loved just all the antique stores
and hearing all the ghost stories. Growing up in the
area and on business travel, I would always make it
a point to take ghost tours of the locations I
(17:23):
was visiting, and I thought, you know, I wonder if
there'd be enough ghost stories in the city to start
a ghost tour. So I started the Old Town Orange
Ghost Tour. In twenty ten, we had our first tour,
and since then we've expanded. We have another one in
(17:44):
downtown Santa Ana, San Juan Capistrano, downtown Fullerton, black Star Canyon,
the Kellog Kyles at the HERITAGEC. Bowers Museum. We have
a special tour that we do seasonally, so we have
that starting on Thursday, and then, of course we're going
to talk about this later. Is the Walt Disney Mansion
(18:07):
in Los Felis that Dusty is a caretaker.
Speaker 1 (18:11):
Of and the fabulous Dusty sage.
Speaker 4 (18:16):
So we're really excited about that as well.
Speaker 2 (18:18):
Oh, I had the pleasure you were kind enough to
invite me last year when you came on and the
show for our Halloween show last year, and I went
and saw Dusty's work, and I gotta tell you, man,
it is. It is heartfelt. It is intensely personal yet
connected to the property. The Disney mansion is in Los Felis,
(18:41):
and so much of his life was important in that
part of town. And I mean, it's just fabulous to
do a great job.
Speaker 1 (18:50):
It's true.
Speaker 7 (18:51):
It's incredible for someone like me that writes about Disney
on a daily basis and visits theme parts all over
the world to also manage the home that Walt Disney
raised his family.
Speaker 2 (19:02):
It's incredible. Yeah, And your passion for that shows. But
they're you know, I don't know, all mansions are a
little creepy in their own right, but there's some interest
like the architecture and things that happen in the house.
Tell us just a minute. I'm about the current owner
because he's an interesting individual. Oh, he's great.
Speaker 7 (19:21):
So the current owner of Walt Disney's house is famous
Russian horror movie director Tymore bechmum Bettov and he did
Abraham Lincoln Vampire Hunter.
Speaker 1 (19:32):
Which is a fun, fun film, really great.
Speaker 7 (19:34):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie, and it's it's not.
Speaker 1 (19:38):
It's my wife and when we were dating and it was.
It was great.
Speaker 7 (19:42):
And he does vampire films two of my favorite vampire
films of all time, day Watch and night Watch. So
really some fun stuff. And he's also a huge Disney fan.
So when he heard that Walt Disney's mansion in the
Hollywood Hills, the one where Walt raised his family, was
available for sale, he had to have it. And he
(20:04):
had it restored at tremendous expense, report stored back to
its nineteen thirties and forties look.
Speaker 2 (20:10):
And it's it's it's magical in its own right to
walk through it. Now we're going to get into detailed.
The last person on our panel today hanging out with
us throughout the show as Julie Tremaine, journalist cookbook authored,
and we'll be talking about one that ties into villains
and Disney, right.
Speaker 1 (20:28):
It definitely does.
Speaker 5 (20:29):
Hi, It's so nice to meet you.
Speaker 2 (20:30):
Think you now the pleasure's mine and you've been on
our radar, and the book it just seems wonderfully fun.
Speaker 5 (20:36):
So the book and question.
Speaker 8 (20:36):
I've written quite a few cookbooks, but the book in
question is called Devilishly Delicious, and it's a Disney villain's cookbook.
It was an official, licensed Disney cookbook, and all the
foods in it are inspired by really the best character
if we're being honest. Oh yeah, villains like Maleficent and
the evil Queen Gaston.
Speaker 5 (20:56):
It was a lot, a lot of fun to make.
Speaker 8 (20:57):
And then we're I'm going to be making all those
foods pretty soon at the Disney Mansion.
Speaker 2 (21:03):
Oh that's going to be so much fun. That's I'm
really excited about that combination. And when we were chatting
on the phone the other day, that came up and
I was like, I'm listening and you have my attention.
Speaker 1 (21:15):
So welcome back.
Speaker 2 (21:17):
The three of us are the four of us, rather
the three panelists than me. We'll be talking throughout the
entire show about Halloween events to do, cooking history here
in Southern California and the like. So a very special
opening to the Halloween season today on the Fork Report,
Go no where.
Speaker 6 (21:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:45):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond, your friendly neighborhood. Fork Reporter Neil Savedra here,
happy to be with you. We're starting the holidays off early.
Today is the beginning of the Halloween season.
Speaker 1 (21:59):
To me.
Speaker 2 (22:00):
We've got Ernie Alonzo, Dusty Sage, and Julie Tremaine. Ernie
Alonzo we met. He also manages Bob Gerr, who's been
on the show before a few times. We love him
and also Haunted OC hunted Orange County, and so he's
here on our panel today. Dusty Sage is the CEO
(22:22):
of mice chat dot com and this is his first
time on the show, but I've seen his work because
I've been to the Disney Mansion in Los Felis and
he does a couple different types of tours through there,
one of which is spooky, and in the evening we're
gonna be talking about that. And a journalist and cookbook author,
(22:42):
Julie Tremaine, a woman of many gifts and abilities, and
we were just chatting about how when Dusty gets a
call to come over to her house. He's like, I'm
in because he knows they're going to be She's going
to be testing some food recipes. There's going to be
food galore at Lee's house. So I'm trying to get
in on that. Her book is Devilishly Delicious cookbook. It's
(23:07):
Disney Villains. Have you been to Disney Villain Knight when
they do the you know, the Villain Knight? Hey, can
we get the mics on bud Thank you, sir.
Speaker 8 (23:16):
I don't think they've had that in a couple of years, right,
I think it's been maybe like three years since Villain's Night.
Speaker 1 (23:21):
Yeah, they changed them up all the time.
Speaker 2 (23:22):
That's probably last time I was there. But it's fun
because you get you know, that was a big point
in Disney, And of course you guys can speak to
this that the villains were pronounced and they were a
very important part of the morals of the story. I
don't know if he meant for us to fall in
love with them, but a lot of them were so
(23:43):
wonderfully designed. Yeah, right, it just happens, you know, poison,
I'll eat that apple.
Speaker 8 (23:49):
I do actually have poison apples in the book, and
they are delicious.
Speaker 2 (23:53):
So when you come up with a poison apple, and
you kind of feel like you have to if you're
doing a villain's Disney villain's book, right, where do you
start seat, sweet savory?
Speaker 1 (24:03):
How do you go about that?
Speaker 8 (24:06):
Yes, toxic toxic mushrooms number one, No, excellent.
Speaker 1 (24:13):
First you have to get the poison. That's the key for.
Speaker 5 (24:15):
The for the poison apples.
Speaker 8 (24:17):
I was like, how do we just make a really perfect,
delicious baked apple and then make it look like it
came from a cartoon. So that really just came from
a bright green caramel sauce that looks like bubbling poison,
even though it is very tasty and it won't kill
unless you're allergic to caramel, it won't.
Speaker 1 (24:34):
Yes, that would be a problem.
Speaker 2 (24:35):
I'm looking at the at the inside of the book
right now and the I want to break this down
as far as contents. You've got appetizers, You've got breakfast,
You've got salads and sides, main courses, cakes and pies.
Of course you have to have pies, that's where you
put the parts in, and cookies and sweets and drinks.
Speaker 8 (24:54):
So this is like every course, Yeah, every course. What
I love to do is when I have people over
for dinner. It's very much not like a here's your starter,
here's your main course. It's just like, here is a
delicious buffet of foods.
Speaker 1 (25:10):
Oh yeah, so lots and lots of small things.
Speaker 8 (25:12):
That's how I like to eat out at restaurants too,
is just you know, let's order eat things and everybody
share everything.
Speaker 2 (25:17):
Family style is great because you're it's very easy to
go down the path of what we're familiar with and
enjoy those flavors and stuff. But when you get something
that you weren't expecting, uh, and it's I know, the
investment is smaller when it's a small bite. So what's
an average spread for you? What are some of the things.
(25:37):
And you said you like cooking the things in the
book just to cook them.
Speaker 5 (25:42):
I do.
Speaker 6 (25:42):
Well.
Speaker 8 (25:42):
Actually, this is my the Disney Vyalland's book. I think
was my third cookbook I've written eat now.
Speaker 2 (25:50):
So a lot of them tie into you know, other
intellectual property like movies or television or things like that.
Speaker 4 (25:56):
Right.
Speaker 8 (25:56):
Yes, I wrote Seinfeld the official Cookbook. I wrote Supernatural
Official Cookbook. I've collaborated in a couple of cookbooks with
other chefs and other notable personalities. I think my favorite
one that I've ever done doesn't actually have my name
on it. It's called Food to Die For and it's
by paranormal investigator Amy Burney. Oh wow, and it's haunted
locations all over the country and then food's inspired by
(26:19):
those locations. So she and I worked on it together
and are I think our number one favorite thing in
the book is Lizzie Bordon's meatloaf.
Speaker 2 (26:28):
I think I have this book. Yeah, my wife and
I like, really weird crap.
Speaker 8 (26:34):
Well, I think we should be friends then, So it's
actually Lizzie Borden's personal recipe. It was handwritten on a
recipe card that the Fall River Historical Society had and
we were able to access that and now anybody at
home can cook that recipe.
Speaker 6 (26:49):
I'm going to say.
Speaker 8 (26:50):
It's like a hundred plus years old and maybe food
techniques have improved since then, so like, maybe there's a
little bit you can do to make it a little
bit yeah.
Speaker 2 (26:59):
First yeah, well yeah, I guess, well, a little bit
of a plane Jane in one sense, and then very
extravagant in other parts of her life.
Speaker 5 (27:09):
Yeah, very creative in some other way.
Speaker 2 (27:12):
We come back, we'll talk more about you know, fun,
playful foods for the holidays, but also Halloween in general,
things to do. There's so much going on in Los
Angeles and the Southland, so stick around.
Speaker 1 (27:25):
Ernie A.
Speaker 2 (27:25):
Lonzo, Dusty Sage, and Julie Tremaine are my panel of
guests today to bring in the Halloween season. So go nowhere,
let's get Oh, we're going to the top of the hour.
This is KFI heard everywhere on the iHeartRadio app.
Speaker 1 (27:41):
You've been listening to the Fork Report.
Speaker 2 (27:42):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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