January 3, 2026 • 33 mins
The Fork Report Hour 1 (01/03) - Happy 2026! The Fork Reporter begins the new year with a history on shepherd's pie/cottage pie. Plus, some tips, tricks and its recipe.
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Speaker 1 (00:00):
Hey, it's Nielsa Adri. You're listening to kf I Am
sixty the four Report on demand on the iHeartRadio app.
Hey Mario, what's going on? Neil? Hey? Did I tell
you that I had a shepherd's bye today? No, you
haven't told me yet.
Speaker 2 (00:16):
Oh my gosh that that shepherd was pissed. Oh my goodness.
Why is that a it is pie?
Speaker 1 (00:38):
Let me teach you had it. Let me teach you
at it. Condam Maren, they did. Let me teach you
at it. It's it's a color marriage. Let me teach
you about it. Let me tutfi em six forty lives
(01:01):
everywhere on the iHeartRadio app. Happy Saturday to you. Holy smokes,
it's raining. If you're in the Lancaster area and acting
those you probably got it pretty well as well. Thousand
Oaks and beyond, Burbank's getting hit and parts of Los
Angeles as well. But it'll be shifting throughout to the day.
(01:22):
Will keep you posted, of course. Eleen's here and we'll
keep you posting on all the news, including a crazy
beginning to the new year in Venezuela. She'll keep you
a post of all those things. So go no where.
But we're going to do what we normally do here
on a Saturday for three hours. We're going to celebrate food.
(01:42):
The four report on your well fed host Nil Savedra,
and we just celebrate food, the people that make it,
the culture behind it, cooking at home, going out to
eat all of those things. And we got a lot
to get to today, including some of the things that'll
be changing this year, possibly some of the fads that
are moving away. We'll look at those twenty twenty six man,
(02:04):
who what a funk man? We slipped through twenty twenty
five so quickly, but with it being rainy, I don't know,
I got that hankering today for shepherd's pie. I just
did you know that beautiful gravy laden peas, carrots. If
(02:24):
it's a cottage pie, you're gonna have beef. If it's
a shepherd's pie, you're gonna have mutton, you know, lamb,
something like that, ground in there, potatoes on top. It
just sounds stick to your ribs good today. So I said, yeah,
let's do a little bit about that. Let's break things
down a little bit. So shepherd's pie has been around
(02:46):
for a while. It originated, like most dishes that we
love typically are not the super fancy ones. They come
from some you know, there's something that was by necessity
using everything up being frugal, and shepherd's pie is no different.
(03:08):
It starts as a frugal and a very humble dish
In the British Isles, I believe probably Scotland, Ireland over
there late eighteenth century and it was originally called cottage pie.
Used a leftover roasted meat, in particular beef. You had vegetables,
as I said, you know, caret brings some color, as
(03:28):
does peas, but they would use mashed potatoes as the topping.
Why well, leftovers for one and two. It's, if you
think about it, a much cheaper alternative to pastry crust.
So you don't have the cost of the butter, you
(03:50):
don't have the cost of the flour, you don't have
to go you know, potatoes were everywhere, so for those
that were on a heavy budget, it became very simple
to just give that starchy goodness on top without having
to do it with a pie crust. But to go
(04:11):
ahead and just put the potatoes on there, and you
do get a bit of a crust too, because a
lot of times you flash the top a little bit
with in the broiler to just give the peaks of
the mashed potatoes a little bit of crisping. You can
put cheese on there as well, because cheese and potatoes yum.
(04:32):
So those things came to be. And then it shifted
to shepherd's pie that a course is made with lamb mutton,
and that happened around the mid nineteenth century, so distinguishing
one from the other. The beef based cottage pie and
so on and so forth, they were kind of used
(04:53):
and back and forth. The early roots you go back
in the concept of meat and potato pie just a
way to use up those leftovers, usually from Sundays. Sundays
happened to be the roast days, which is something I miss.
My Mommy, my mommy, my, mommy, mom I just turned six,
(05:16):
My mom, it's probably listening love your mommy would make
shepherd's pie, but she was also very big on roasts
on Sunday, and I miss that. We don't do that
or you know, Monday meat loave for whatever it is.
You kind of had those traditional roundups of flavors and
textures that you would do when you had a big
(05:37):
family or when you had a family you had to feed,
and you have to come up with something creative. It
was kind of nice to have those kind of checked off,
balanced meals. So I'm a huge fan of a Sunday roast,
but you know, you wanted to use those things. And
often when you're doing leftovers, the key is not just
(05:57):
to reheat them, but to reuse them. And I know
some people are put off by leftovers, but if done right,
oh my gosh, leftovers are fantastic. There's many stews and
things that just take taste better after sitting and marrying
for a little while. The flavors come together differently. So
(06:18):
obviously this comes down to inexpensive use of scraps and
bits and pieces of meat and putting them together to
make something filling. So the shepherd's pie name. The term
shepherd's pie emerged about the eighteen fifties, and it was
used interchangeably as I said, but later became specific to
pies made with lamb, So right, shepherd cheap. There you go.
(06:44):
Ties it all together. But the distinction when it came
down to it and the popularity, this came over time.
So then they had this distinction that kind of separated
the two and cottage pie for most part, even though
I use them interchangeably. Cottage pie equalled beef and Shepherd's
(07:05):
pie equaled lamb. But otherwise it was basically the same dish.
It was about being resourceful. It was about having a necessity,
and that was to make things stretch. And proteins are
there for a reason. Proteins sit with our bellies. Different
(07:26):
proteins are processed by our body different you know. There's
a couple of instances of this that I think are
easy to kind of wrap our brains around. Like you
can eat an entire bag of potato chips, but if
those were like I don't know, if they were, you know,
(07:48):
beef jerky or something, you wouldn't eat them the same.
Your body would slow down knowing that they were not
these you know, crunchy carbs, but they were actually pro
chunks of proro and processing. That's like that old challenge,
the milk challenge that I hope people aren't doing anymore
because because havoc in your stomach. But they would do
(08:11):
this in collages and friends would do this to each
other to see if you could drink a gallon of
milk in an hour. Don't bother trying it. Your body can't.
It won't process. Now, although you shouldn't drink a gallon
of water in an hour either, you can't actually overhydrate,
believe it or not. And as it's been told to
me many many times, that toxicity is in the dose.
(08:34):
So a lot of people think, oh, well, it's just water,
but you can have problems with that too. Some people
have died trying. However, your body processes water as liquid,
pure liquid, and the milk gets processed as liquid partially,
but also protein. So the body can only absorb protein
so fast and it's different. So putting these things together
(08:58):
having that protein in it would fill you up. You'd
still get the starchy goodness without the crust by using
the leftover mashed potatoes and little bits and scraps and
pieces of your veggies too, and it would come together
in a delicious little pie setting that you could either
do as one big dish that everybody scoops out of,
(09:19):
or sometimes I like to do it as individuals with
your little ramikins or something like that, and you make
a little individual servings so that people can kind of
have their own I don't know everything right there, perfectly balanced.
All right. When we come back, I found a recipe
that I liked very much, one I might make this
weekend myself. Shepherd's Pie. Will go over those ingredients and
(09:41):
talk about tips and tricks and all of those things
when we return. Our technique of the week this week
for the Fork Report is Sheppard's Pie. Yum, Yum, yum.
On a rainy Saturday, you're.
Speaker 3 (09:53):
Listening to the Fork Report with Nil Savedra on demand
from KFI Am six forty.
Speaker 1 (10:00):
Welcome to the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savader. How do
you do happy? Twenty twenty six is the first we
get to do that? You know you always have the first.
This is the first Fork Report of the new year.
To love to Love, to lut to luh. Thanks for
hanging out. I had a good time. I was filling
(10:22):
not filling in. I guess I'm always on in the mornings.
But Handle was out, so I was sitting in the
big boy chair and had a lot of fun. Talked
about creativity yesterday, and you had Amy king out. So
Heather Brooker was in and she is a creative one
as well, so We enjoyed talking to you folks. We
opened up the phone lines, talked about creativity. I've said
(10:44):
this before. Good people create, bad people destroy, and so
we talked about creating, and certainly food and cooking and
baking falls into that category. We're talking about Shepherd's pie
right now because it's the rain on the south Land
yet again, and it looks like, off and on we're
going to have it through Sunday, and it looks like
(11:06):
we may even get another one. Correct me if I'm
speaking out of turn, Eileen, but it looks like we
are getting. We've got rain in and out throughout the
day and then on through tomorrow as well. By the
looks of things, you are correct. It looks maybe even
some snow. I heard you earlier saying that maybe five
thousand feet. We may be getting some snow as low
(11:27):
as five thousand feet. Yeah, and we're behind right now
on snowfall, but yeah, it should be catching up thanks
to all this rain. Hopefully I'll take it. I like
the rain as long as we're safe and it's not making,
you know, trees and things follow all over there. I
am all for staying cozy, getting wrapped up, being with
my boy and my wife, and it's been it's been amazing.
(11:49):
It's nice to have weather during the holidays and make
it feel like nice actual yeah, and like we live
somewhere where the weather so things are good. But I'm
talking about shepherd's pie cottage pie. They're pretty interchangeable. But
typically a shepherd's pie has mutton or you know, lamb
in it, and then your cottage pie would be with
(12:12):
ground beef. But I think they're interchangeable. As a matter
of fact, if you've got cuts of beef, you don't
have to it doesn't have to be ground. You certainly
can do that. If you want to use chicken, you
could do that too, or turkey. But I just love it.
Reminds my mom would make a really great shepherd's pie
or cottage pie with the beef, and just something about
(12:35):
it is incredibly comforting. I love the flavors, the warmth,
the gravy in there, and all those things that just
scream comfort. Of course, as we talked about, the mashed
potatoes go on top because they were inexpensive, and this
comes from being frugal. Is when this came out. A
lot of these peasant dishes or frugal family or farm
(12:58):
dishes really, or some of the ones that we love
of the best. So this recipe comes from Delish. Delish
dot com, great resource for recipes and great articles in
the line. This one uses rusted potatoes, but of course
you can mix potatoes. Yukon gold russet mix is fine.
A half and a half some partially lean ground beef.
(13:22):
And the reason why you do that is you're gonna
get flavor from a lot of different places and a
lot of fat you don't need in certain dishes. You
like I always say when it comes to making patties
for burgers, and like you want that eighty twenty mix,
But you can go more lean when it comes to
things like this, because you don't want it all sitting
in fat as it is cooking carriage. Oh yes, use
(13:47):
that heavy cream, but those things come together. You get
the fat from the heavy cream from the potatoes and
stuff like that, so you'll be good with all those things.
Rosemary and thyme tomato paste Tomato tast is a really
condensed version of tomatoes that really give a depth of
(14:07):
flavor to your dishes. A dry red wine goes good
with this beef broth. Worcester shai or Sure Sure Sure,
Sure Sure sauce, all purpose flour. The ap flower is
going to be used as a thicken. Hair corn and
peas and partnersan if you want to toss those in
with the potatoes. Cheddar works too. It's just a nice
(14:28):
way to add a little bit of kick to them,
and they're great. So you preheat your oven to four
hundred degrees placing a medium saucepan over a burner over
medium heat, and that's where you're going to start there.
So you got the oven heating up. Then in that saucepan,
you want to put potatoes and make your mashed potatoes.
(14:48):
You know how to do that. So we're gonna skip
over that and get to the point where we're cooking
the insides. You know what a good mashed potato is like,
and you want them for tender and all those things.
The breakdown of the ingredients goes thusly, and these are
can be modified based on your particular likes or dislikes.
(15:10):
You've got the russet potato peeled. Oh, we are already
up against the clock. Let me go over these ingredients
when we come back, so stick around. It's the fork Report.
It's a rainy Saturday. We're talking about shepherd's pie or
cottage pie, depending on where you're from and what you're
putting in it. We'll talk about that. It just seems
(15:31):
like a perfect day for it today, so I thought,
you know what I want to project, what I want
my belly. So stick around. We'll get into those ingredients
and some more tips when come back.
Speaker 3 (15:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six.
Speaker 1 (15:47):
Forty Neil Savedra and The Fork Report Today. Happy Saturday
to you is the rain comes a tumbling down. I
love watching outside through the window, just seeing all the
little rain drops and other than I have projects that
I need to paint out of work on, and you
(16:08):
just can't do that with one hundred percent humidity and
get the coding you want. Some people I mentioned that
the other day on Handles Show, and people gave me
all kinds of great ideas about building booths and stuff.
But to do that right, to keep all the moisture
out can be kind of difficult. But I get some
great ideas. We talked about creativity on a handle show
(16:30):
yesterday and hanging out with the Heather Brooker while everybody
was on vacation. And I keep getting asked about my
other Instagram. So the fork Report Instagram is very easy.
It's just fork Reporter. That's me Fork Reporter. You can
find me there. But if you want my not so
(16:51):
secret now, it's not private, it's open. I just don't
talk about it much. But my other one of making,
it's all stuff that doesn't have to do with radio.
Sometimes it might have to do with cooking or or
baking or something, but it's usually stuff I do in
my shop, fixing something, making something I love doing, replica,
movie props and all kinds of projects like that. So
(17:13):
if you're interested in that, people keep asking that Instagram
is sav Co Industries. That's s aa V, just like
the beginning of my last name, saa V, and then
co savco because that makes me laugh. Sounds like a
nineteen fifties company industries, Savco Industries. Where you can find
(17:34):
me on Instagram there for that stuff. And if you're
an artist or maker of any kind, I would love
to follow you back because I learned so much from
other folks. All right, So talking about Shepherd's slash Cottage pie.
This recipe comes from Delish dot com, which is a
great resource. I highly recommend it. The ingredients are two
(17:56):
pounds of rusted potatoes, peeled, slice half inch thick. The
key to making good mashed potatoes is to start with
even sized pieces. That way they all cook at the
same rate. Kosher salt two thirds cup half and half.
Four tablespoons unsalted butter. Two tablespoons chopped fresh parsley divided.
(18:18):
You're going to use some of that on the topping
as well. Fresh ground black pepper, one tablespoon canola oil.
Two pounds lean ground beef, love ground beef. One medium
yellow onion chopped that gives you that nice sweetness there.
Two medium carrots peeled chopped that gives you color and
(18:39):
some sweetness. Three cloves garlic chopped because garlic, two teaspoons
chopped fresh rosemary rosemary, and then two teaspoons chopped fresh. Time.
You can use dried as well. Just know that the
ratios are going to be a little different because the
oils and the potency of the fresh are going to
(18:59):
be much more noticeable with less than you're gonna have
to use if you're using dry. However, time and rosemary
are so good in these deep luxurious gravy laden meals,
stews in the like, it goes very well. Three tablespoons
tomato paste. That's the extra dentse stuff that just gives
(19:20):
that hard to point to flavor and density that you
want in a good sauce. Half cup dried red wine
such as a Cabernet Sylvion, which is one of my favorites.
I love a good cab One cup low sodium beef
broth low sodium. The reason why you do that is
(19:41):
so that you can control the amount of salt in
a dish, so otherwise having to compensate, especially one that's
going to reduce, you can end up with a big
salt bomb. Three tablespoons Worcester shre Ire sauce. That is
a flavor unto itself, by the way, some cooking spray.
(20:03):
Three tablespoons all purpose flour. You're going to use that
flour as a thickener of the gravy. One cup frozen corn,
one cup frozen peas. Three tablespoons grated parmesan. That's going
to go in those mashed potatoes. That's going to end
up not only thickening them up, but it's going to
give them great flavor and that lovely cheesiness that we
(20:25):
that we have. I've been using parmesan a lot lately.
For Christmas, I made a creamed corn. I really love
green corn, but I don't like it from the can.
I think it's nasty. I just it has it's just
a blob, kind of gelatinous blob. Can't stand it. But
(20:47):
fresh made cream corn, which is not hard. Oh, it's magical,
and you put the parmesan in. Anyways, I had a
little sidetrack there as like a like a cartoon when
the wafting of the smoke gets in their nose and
their nose starts leading them down another path. That's where
it's going. Anyways, back to shepherds and cottage pie. It
(21:10):
really comes together. So when it comes to mashed potatoes,
when you're making the tip for mashed potatoes, always to
cut the potatoes the same size, the chunks relatively the
same size, so that as you boil them, they all
get cooked at the same rate. That fork tenderness is great. Also,
the thing is you don't want them to be mealy,
(21:31):
So you don't want a bunch of water at the bottom.
You want them when you drain them out, you want
them to steam some of that water out as well.
At the end there is a hot tip. So as
I said, you preheat that oven. Then you start over
the pot, the pot over meat meeting heat. You got
that half and half the butter, stirring the butter till
(21:52):
it's melt melted. You put those potatoes in the pot
and all that good stuff, and you know how to
make mashed potatoes, and the large skill high heat. You
heat the oil, you add the beef, the seasoning two
tablespoon salt, half teaspoon or two teaspoons brother tablespoon. So
that would be a problem to teaspoon salt half a
(22:12):
teaspoon of pepper, but it's really to your own taste.
Break up the beef with a wooden spoon. You know
how to do all that. Cook until crumbled. You don't
want it pink, personally, I cook it until it's got
it still got a little bit of that redness in it,
because you're going to still be cooking it. You know,
you don't need to overcook your beef. So when I'm
(22:35):
going to be putting it with other things like this,
and I know it's going to be cooking longer, I'll
cut it off a little undercooked, that's okay. That's about
roughly sixt eight minutes. And then you use that slotted spoon.
You transfer the beef to a plate. You don't want
all that stuff in there. When you're doing this, pour
off all but two tablespoons of the beef drippings. You're
(22:56):
going to be using that for your gravy. Same skillet.
Medium cook the onion, the carrot's stirring until they begin
to soften. That's about five to six minutes. You add
the garlic, the rosemary. The time you can smell it now,
can't you. You cook, you stir, get that fragrance that
just comes and hitch in the nose. You know that
they're done. That's about two minutes or so more. You
(23:19):
return the beef. You get those juices in that skillet.
You stir in the tomato paste, stirring until the paste
turns dark red. You with that rich, deep red that
you know that it's been cooking and caramelizing. Those sugars
are coming out. About three to four minutes. You add
the wine, stir cook almost completely evaporated there. Two to
(23:42):
three minutes. You stir in the broth. The wis shyer sauce.
You bring to a simmer. Sprinkle in a little bit
of that flour, make sure it doesn't clump up, and
you cook. You stir it occasionally till the sauce thickens.
That's about five minutes. And then you stir in the corns,
the corn and peas at the very very end, or
that beef mixture in a thirteen x nine pan. We
(24:02):
all know that one. It could be glass, could be
whatever you have that is good, oven safe. And then
you put the mad potatoes on top. You dollop them.
You know how to dollop, right, You look like you've
dolloped the lot. You've seen some things. Put them on
the top. Lightly spray a rubber spatu low with that
cooking spray, so you could spread the potatoes without them
(24:24):
sticking all over. That beef mixture. You sprinkle with parmesan cheese,
parmesan if you're nasty, and then you season with a
pinch of pepper. You bake that pie until the beef
mixture is bubbling, about twenty five minutes. Remove from the oven,
place a rack in the upper third of the oven.
Turn the broiler onto high broil until the top begins
(24:47):
to brown. That's one to two minutes. If you're gonna
add any other cheese like chad or anything on top,
that's the time you want to do it. And then
lastly you can sprinkle some remaining parsley on top. Let
it cool about two minutes, otherwise your tongue will be toast.
And there you go. You gotta kill a shepherd's pie
or cottage pie, depending on the meat you're using. And
(25:09):
it's gonna be awesome. And you know what you're gonna do.
You're gonna get a nice crispy bread. You're gonna either
make garlic toast with it, whatever you're gonna do. It's
gonna a good butter on it, something like carry Gold,
you know, one of those European butters with all that
great yellow butter fat at it. You're gonna put that
on there. You're gonna eat that. You're gonna dunk that
(25:31):
bread in there. You're gonna have a glass of wine,
and you're gonna thank me. You gotta thank your lucky stars,
and you're gonna thank the fork reporter because that sounds delicious.
All right. We got a lot to get in today,
a bunch of stuff, some food, trends that may be dying.
In twenty twenty six, the mac and cheese wars are
(25:51):
upon us. I'll get into that and more so go
know where this is KFI.
Speaker 3 (25:58):
You're listening to the Fork Report with on demand from
KFI AM six forty.
Speaker 1 (26:06):
I am your well fat host Neil Savedra. How do
you do? Thanks for hanging out today on this rainy Saturday,
third day of the new year, twenty twenty six. And boy,
it's coming down where I am. It's going to vary
where you are. I'm sure it's a big place. Nothing
funnier than being in a news station and talking about
(26:29):
weather and stuff and people are call it it's not raining,
bro as well, Yeah it's your house, it's not raining.
But KFI is a big station. It covers a large
swath of humanity in areas here in southern California, so
it's kind of general that people are going to be
dealing with it, and if they get up and out
and are moving driving anywhere, they should know as well. So, yes,
(26:54):
there is rain throughout the south Land, maybe some snow
coming as low as five five thousand feet, which would
be great to see that in the mountains. I was
talking with Aleen Gonzalez and she was saying that we
need it, and she is right. It'd be nice to
get some of that snow here for the season would
(27:14):
be great. Okay, we're talking about shepherd's pie and cottage pie.
A couple of things I wanted to add to it.
If there is any dietary restrictions, you can keep those
things in mind. You don't have to use ap flour
to thicken it up if you don't want. You can
use a cornstarch slurry mixture, and slurry just means that
you're adding you're adding the corn starch to a liquid
(27:39):
there to create that slurry to thicken it up there.
If you are paleo or something like that and you
want to use arrowroot or tapioca starch, any of those
things can work for as a thickener to get that gravy.
You probably know these things if you watch a dietary
(28:01):
particular dietary concerns in your own life. Those are things
to be looking at. The other is shepherd's pie is
best made like I said, thirteen by nine, and maybe
you don't have a large family. A couple things to
think about is does the stew part of this freeze well,
(28:21):
hell yeah, it freezes great now in your refrigerator. If
you put leftovers in your refrigerator, you seal them properly.
It's about three days that it's going to last. You'll
get more depending on how you wrap it up and
freeze it, if you're going to freeze it. However, mashed
potatoes don't always thaw great. Sometimes they can be a
(28:47):
little weird and the texture could be a little off.
So if you want to put some aside without mashed
potatoes on it, you can do that. And then if
you want, you can put a puff pastry, a frozen
puff pastry dough over the top of a ramikin and
bake them that way, just like a meat pie of
(29:09):
some kind or something like that. But they can freeze
for a decent amount of time. It's just a matter
of you know, how you do it, how you put
it aside. The key that your enemy when it comes
to freezing is water and air. My wife asked for this,
really cool. I almost said airsucker. Boy, that doesn't sound good. Yeah,
(29:33):
I got my wife an airsucker for the christ Mass,
and boy does she love it. The vacuum seal is
what I was talking about. Now we have a larger
food saver one that I use primarily for I use
it for souv cooking and for some food preservation. Like
if you go to Costco and you buy a bunch
(29:53):
of protein and for a good price, but you're not
going to eat it and you want to freeze it,
then yeah, you want to use a vacuum sealer. They're
really great. They wrap around the entirety of the food
and then you have less problems with you know, getting
that frost in there. That's just so nasty. It creates
(30:15):
these little sharp spikes of ice that just tear away
the cells of your food and ends up coming. So
freezer burn sucks. That's not something won't kill you, it's
not bad for you. It just doesn't taste great. So
you have to keep those things in mind. So she
got this. She wanted this little handheld one that's super cool.
Reusable bags, you can clean them. They have this little
(30:37):
diaphragm on them. This hooks into the diaphragm that sucks
the air out and it's a really nice way to
protect your food if you're going to be freezing it
or things like that. If you don't have one of
these things. The best option is to get a good
freezer bag. You put the food in your freezer bag
(30:58):
and you go to zip lock it at the time,
leaving about an inch open. And then what you do
is you get a pot of water that's big enough
to submerge almost the entirety of the bag in. And
I suggest using this doing multiple things this way so
that you're not wasting the water and use the water.
You use the water for plants or whatever afterwards. So
(31:20):
you go and then you dip. Now the food is
in the freezer saved plastic bag, you slowly lower that.
The pressure from the water will start pressing the air
out through that one inch opening that you left in
the zipper ziplock bag. As it pushes up, you go
closer and closer to that opening. Don't submerge it because
(31:40):
the water will go inside, but all that air will
get pushed out. And then you ziplock it and you'll
notice that it gives a very tight hug to the food,
the protein or whatever you're putting in there. You dry
that off on the outside and then you can put
that in your freezer and that should give you some
decent protection there from you know, getting that freezer burn
(32:02):
and all that altogether nastiness there, all right, So that's
a hot tip if you don't have one of those
sealers otherwise, you know, freezing, especially during this time of
the year is kind of nice because then when you
get another rainy day and you don't feel like going out,
that you can eat these things up. Shepherd's pie heats
up fine in the microwave. It's one of those dishes
that actually eats up kind of nicely in the microwave
(32:25):
and you're good to go to eat and drink and
be merry and all of those good things. So stick around.
We have much more to get into. Let's see, I
think we're going to get into possibly dying food trends
for twenty twenty six. So go know where this is
KFI and KOSTHD two Los Angeles, Orange County. You've been
(32:47):
listening to the Fork Report. 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 Nielsa Adri. You're listening to kf I Am
sixty the four Report on demand on the iHeartRadio app.
Hey Mario, what's going on? Neil? Hey? Did I tell
you that I had a shepherd's bye today? No, you
haven't told me yet.
Speaker 2 (00:16):
Oh my gosh that that shepherd was pissed. Oh my goodness.
Why is that a it is pie?
Speaker 1 (00:38):
Let me teach you had it. Let me teach you
at it. Condam Maren, they did. Let me teach you
at it. It's it's a color marriage. Let me teach
you about it. Let me tutfi em six forty lives
(01:01):
everywhere on the iHeartRadio app. Happy Saturday to you. Holy smokes,
it's raining. If you're in the Lancaster area and acting
those you probably got it pretty well as well. Thousand
Oaks and beyond, Burbank's getting hit and parts of Los
Angeles as well. But it'll be shifting throughout to the day.
(01:22):
Will keep you posted, of course. Eleen's here and we'll
keep you posting on all the news, including a crazy
beginning to the new year in Venezuela. She'll keep you
a post of all those things. So go no where.
But we're going to do what we normally do here
on a Saturday for three hours. We're going to celebrate food.
(01:42):
The four report on your well fed host Nil Savedra,
and we just celebrate food, the people that make it,
the culture behind it, cooking at home, going out to
eat all of those things. And we got a lot
to get to today, including some of the things that'll
be changing this year, possibly some of the fads that
are moving away. We'll look at those twenty twenty six man,
(02:04):
who what a funk man? We slipped through twenty twenty
five so quickly, but with it being rainy, I don't know,
I got that hankering today for shepherd's pie. I just
did you know that beautiful gravy laden peas, carrots. If
(02:24):
it's a cottage pie, you're gonna have beef. If it's
a shepherd's pie, you're gonna have mutton, you know, lamb,
something like that, ground in there, potatoes on top. It
just sounds stick to your ribs good today. So I said, yeah,
let's do a little bit about that. Let's break things
down a little bit. So shepherd's pie has been around
(02:46):
for a while. It originated, like most dishes that we
love typically are not the super fancy ones. They come
from some you know, there's something that was by necessity
using everything up being frugal, and shepherd's pie is no different.
(03:08):
It starts as a frugal and a very humble dish
In the British Isles, I believe probably Scotland, Ireland over
there late eighteenth century and it was originally called cottage pie.
Used a leftover roasted meat, in particular beef. You had vegetables,
as I said, you know, caret brings some color, as
(03:28):
does peas, but they would use mashed potatoes as the topping.
Why well, leftovers for one and two. It's, if you
think about it, a much cheaper alternative to pastry crust.
So you don't have the cost of the butter, you
(03:50):
don't have the cost of the flour, you don't have
to go you know, potatoes were everywhere, so for those
that were on a heavy budget, it became very simple
to just give that starchy goodness on top without having
to do it with a pie crust. But to go
(04:11):
ahead and just put the potatoes on there, and you
do get a bit of a crust too, because a
lot of times you flash the top a little bit
with in the broiler to just give the peaks of
the mashed potatoes a little bit of crisping. You can
put cheese on there as well, because cheese and potatoes yum.
(04:32):
So those things came to be. And then it shifted
to shepherd's pie that a course is made with lamb mutton,
and that happened around the mid nineteenth century, so distinguishing
one from the other. The beef based cottage pie and
so on and so forth, they were kind of used
(04:53):
and back and forth. The early roots you go back
in the concept of meat and potato pie just a
way to use up those leftovers, usually from Sundays. Sundays
happened to be the roast days, which is something I miss.
My Mommy, my mommy, my, mommy, mom I just turned six,
(05:16):
My mom, it's probably listening love your mommy would make
shepherd's pie, but she was also very big on roasts
on Sunday, and I miss that. We don't do that
or you know, Monday meat loave for whatever it is.
You kind of had those traditional roundups of flavors and
textures that you would do when you had a big
(05:37):
family or when you had a family you had to feed,
and you have to come up with something creative. It
was kind of nice to have those kind of checked off,
balanced meals. So I'm a huge fan of a Sunday roast,
but you know, you wanted to use those things. And
often when you're doing leftovers, the key is not just
(05:57):
to reheat them, but to reuse them. And I know
some people are put off by leftovers, but if done right,
oh my gosh, leftovers are fantastic. There's many stews and
things that just take taste better after sitting and marrying
for a little while. The flavors come together differently. So
(06:18):
obviously this comes down to inexpensive use of scraps and
bits and pieces of meat and putting them together to
make something filling. So the shepherd's pie name. The term
shepherd's pie emerged about the eighteen fifties, and it was
used interchangeably as I said, but later became specific to
pies made with lamb, So right, shepherd cheap. There you go.
(06:44):
Ties it all together. But the distinction when it came
down to it and the popularity, this came over time.
So then they had this distinction that kind of separated
the two and cottage pie for most part, even though
I use them interchangeably. Cottage pie equalled beef and Shepherd's
(07:05):
pie equaled lamb. But otherwise it was basically the same dish.
It was about being resourceful. It was about having a necessity,
and that was to make things stretch. And proteins are
there for a reason. Proteins sit with our bellies. Different
(07:26):
proteins are processed by our body different you know. There's
a couple of instances of this that I think are
easy to kind of wrap our brains around. Like you
can eat an entire bag of potato chips, but if
those were like I don't know, if they were, you know,
(07:48):
beef jerky or something, you wouldn't eat them the same.
Your body would slow down knowing that they were not
these you know, crunchy carbs, but they were actually pro
chunks of proro and processing. That's like that old challenge,
the milk challenge that I hope people aren't doing anymore
because because havoc in your stomach. But they would do
(08:11):
this in collages and friends would do this to each
other to see if you could drink a gallon of
milk in an hour. Don't bother trying it. Your body can't.
It won't process. Now, although you shouldn't drink a gallon
of water in an hour either, you can't actually overhydrate,
believe it or not. And as it's been told to
me many many times, that toxicity is in the dose.
(08:34):
So a lot of people think, oh, well, it's just water,
but you can have problems with that too. Some people
have died trying. However, your body processes water as liquid,
pure liquid, and the milk gets processed as liquid partially,
but also protein. So the body can only absorb protein
so fast and it's different. So putting these things together
(08:58):
having that protein in it would fill you up. You'd
still get the starchy goodness without the crust by using
the leftover mashed potatoes and little bits and scraps and
pieces of your veggies too, and it would come together
in a delicious little pie setting that you could either
do as one big dish that everybody scoops out of,
(09:19):
or sometimes I like to do it as individuals with
your little ramikins or something like that, and you make
a little individual servings so that people can kind of
have their own I don't know everything right there, perfectly balanced.
All right. When we come back, I found a recipe
that I liked very much, one I might make this
weekend myself. Shepherd's Pie. Will go over those ingredients and
(09:41):
talk about tips and tricks and all of those things
when we return. Our technique of the week this week
for the Fork Report is Sheppard's Pie. Yum, Yum, yum.
On a rainy Saturday, you're.
Speaker 3 (09:53):
Listening to the Fork Report with Nil Savedra on demand
from KFI Am six forty.
Speaker 1 (10:00):
Welcome to the Fork Report, all things food, beverage and beyond.
I am your well fed host, Neil Savader. How do
you do happy? Twenty twenty six is the first we
get to do that? You know you always have the first.
This is the first Fork Report of the new year.
To love to Love, to lut to luh. Thanks for
hanging out. I had a good time. I was filling
(10:22):
not filling in. I guess I'm always on in the mornings.
But Handle was out, so I was sitting in the
big boy chair and had a lot of fun. Talked
about creativity yesterday, and you had Amy king out. So
Heather Brooker was in and she is a creative one
as well, so We enjoyed talking to you folks. We
opened up the phone lines, talked about creativity. I've said
(10:44):
this before. Good people create, bad people destroy, and so
we talked about creating, and certainly food and cooking and
baking falls into that category. We're talking about Shepherd's pie
right now because it's the rain on the south Land
yet again, and it looks like, off and on we're
going to have it through Sunday, and it looks like
(11:06):
we may even get another one. Correct me if I'm
speaking out of turn, Eileen, but it looks like we
are getting. We've got rain in and out throughout the
day and then on through tomorrow as well. By the
looks of things, you are correct. It looks maybe even
some snow. I heard you earlier saying that maybe five
thousand feet. We may be getting some snow as low
(11:27):
as five thousand feet. Yeah, and we're behind right now
on snowfall, but yeah, it should be catching up thanks
to all this rain. Hopefully I'll take it. I like
the rain as long as we're safe and it's not making,
you know, trees and things follow all over there. I
am all for staying cozy, getting wrapped up, being with
my boy and my wife, and it's been it's been amazing.
(11:49):
It's nice to have weather during the holidays and make
it feel like nice actual yeah, and like we live
somewhere where the weather so things are good. But I'm
talking about shepherd's pie cottage pie. They're pretty interchangeable. But
typically a shepherd's pie has mutton or you know, lamb
in it, and then your cottage pie would be with
(12:12):
ground beef. But I think they're interchangeable. As a matter
of fact, if you've got cuts of beef, you don't
have to it doesn't have to be ground. You certainly
can do that. If you want to use chicken, you
could do that too, or turkey. But I just love it.
Reminds my mom would make a really great shepherd's pie
or cottage pie with the beef, and just something about
(12:35):
it is incredibly comforting. I love the flavors, the warmth,
the gravy in there, and all those things that just
scream comfort. Of course, as we talked about, the mashed
potatoes go on top because they were inexpensive, and this
comes from being frugal. Is when this came out. A
lot of these peasant dishes or frugal family or farm
(12:58):
dishes really, or some of the ones that we love
of the best. So this recipe comes from Delish. Delish
dot com, great resource for recipes and great articles in
the line. This one uses rusted potatoes, but of course
you can mix potatoes. Yukon gold russet mix is fine.
A half and a half some partially lean ground beef.
(13:22):
And the reason why you do that is you're gonna
get flavor from a lot of different places and a
lot of fat you don't need in certain dishes. You
like I always say when it comes to making patties
for burgers, and like you want that eighty twenty mix,
But you can go more lean when it comes to
things like this, because you don't want it all sitting
in fat as it is cooking carriage. Oh yes, use
(13:47):
that heavy cream, but those things come together. You get
the fat from the heavy cream from the potatoes and
stuff like that, so you'll be good with all those things.
Rosemary and thyme tomato paste Tomato tast is a really
condensed version of tomatoes that really give a depth of
(14:07):
flavor to your dishes. A dry red wine goes good
with this beef broth. Worcester shai or Sure Sure Sure,
Sure Sure sauce, all purpose flour. The ap flower is
going to be used as a thicken. Hair corn and
peas and partnersan if you want to toss those in
with the potatoes. Cheddar works too. It's just a nice
(14:28):
way to add a little bit of kick to them,
and they're great. So you preheat your oven to four
hundred degrees placing a medium saucepan over a burner over
medium heat, and that's where you're going to start there.
So you got the oven heating up. Then in that saucepan,
you want to put potatoes and make your mashed potatoes.
(14:48):
You know how to do that. So we're gonna skip
over that and get to the point where we're cooking
the insides. You know what a good mashed potato is like,
and you want them for tender and all those things.
The breakdown of the ingredients goes thusly, and these are
can be modified based on your particular likes or dislikes.
(15:10):
You've got the russet potato peeled. Oh, we are already
up against the clock. Let me go over these ingredients
when we come back, so stick around. It's the fork Report.
It's a rainy Saturday. We're talking about shepherd's pie or
cottage pie, depending on where you're from and what you're
putting in it. We'll talk about that. It just seems
(15:31):
like a perfect day for it today, so I thought,
you know what I want to project, what I want
my belly. So stick around. We'll get into those ingredients
and some more tips when come back.
Speaker 3 (15:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six.
Speaker 1 (15:47):
Forty Neil Savedra and The Fork Report Today. Happy Saturday
to you is the rain comes a tumbling down. I
love watching outside through the window, just seeing all the
little rain drops and other than I have projects that
I need to paint out of work on, and you
(16:08):
just can't do that with one hundred percent humidity and
get the coding you want. Some people I mentioned that
the other day on Handles Show, and people gave me
all kinds of great ideas about building booths and stuff.
But to do that right, to keep all the moisture
out can be kind of difficult. But I get some
great ideas. We talked about creativity on a handle show
(16:30):
yesterday and hanging out with the Heather Brooker while everybody
was on vacation. And I keep getting asked about my
other Instagram. So the fork Report Instagram is very easy.
It's just fork Reporter. That's me Fork Reporter. You can
find me there. But if you want my not so
(16:51):
secret now, it's not private, it's open. I just don't
talk about it much. But my other one of making,
it's all stuff that doesn't have to do with radio.
Sometimes it might have to do with cooking or or
baking or something, but it's usually stuff I do in
my shop, fixing something, making something I love doing, replica,
movie props and all kinds of projects like that. So
(17:13):
if you're interested in that, people keep asking that Instagram
is sav Co Industries. That's s aa V, just like
the beginning of my last name, saa V, and then
co savco because that makes me laugh. Sounds like a
nineteen fifties company industries, Savco Industries. Where you can find
(17:34):
me on Instagram there for that stuff. And if you're
an artist or maker of any kind, I would love
to follow you back because I learned so much from
other folks. All right, So talking about Shepherd's slash Cottage pie.
This recipe comes from Delish dot com, which is a
great resource. I highly recommend it. The ingredients are two
(17:56):
pounds of rusted potatoes, peeled, slice half inch thick. The
key to making good mashed potatoes is to start with
even sized pieces. That way they all cook at the
same rate. Kosher salt two thirds cup half and half.
Four tablespoons unsalted butter. Two tablespoons chopped fresh parsley divided.
(18:18):
You're going to use some of that on the topping
as well. Fresh ground black pepper, one tablespoon canola oil.
Two pounds lean ground beef, love ground beef. One medium
yellow onion chopped that gives you that nice sweetness there.
Two medium carrots peeled chopped that gives you color and
(18:39):
some sweetness. Three cloves garlic chopped because garlic, two teaspoons
chopped fresh rosemary rosemary, and then two teaspoons chopped fresh. Time.
You can use dried as well. Just know that the
ratios are going to be a little different because the
oils and the potency of the fresh are going to
(18:59):
be much more noticeable with less than you're gonna have
to use if you're using dry. However, time and rosemary
are so good in these deep luxurious gravy laden meals,
stews in the like, it goes very well. Three tablespoons
tomato paste. That's the extra dentse stuff that just gives
(19:20):
that hard to point to flavor and density that you
want in a good sauce. Half cup dried red wine
such as a Cabernet Sylvion, which is one of my favorites.
I love a good cab One cup low sodium beef
broth low sodium. The reason why you do that is
(19:41):
so that you can control the amount of salt in
a dish, so otherwise having to compensate, especially one that's
going to reduce, you can end up with a big
salt bomb. Three tablespoons Worcester shre Ire sauce. That is
a flavor unto itself, by the way, some cooking spray.
(20:03):
Three tablespoons all purpose flour. You're going to use that
flour as a thickener of the gravy. One cup frozen corn,
one cup frozen peas. Three tablespoons grated parmesan. That's going
to go in those mashed potatoes. That's going to end
up not only thickening them up, but it's going to
give them great flavor and that lovely cheesiness that we
(20:25):
that we have. I've been using parmesan a lot lately.
For Christmas, I made a creamed corn. I really love
green corn, but I don't like it from the can.
I think it's nasty. I just it has it's just
a blob, kind of gelatinous blob. Can't stand it. But
(20:47):
fresh made cream corn, which is not hard. Oh, it's magical,
and you put the parmesan in. Anyways, I had a
little sidetrack there as like a like a cartoon when
the wafting of the smoke gets in their nose and
their nose starts leading them down another path. That's where
it's going. Anyways, back to shepherds and cottage pie. It
(21:10):
really comes together. So when it comes to mashed potatoes,
when you're making the tip for mashed potatoes, always to
cut the potatoes the same size, the chunks relatively the
same size, so that as you boil them, they all
get cooked at the same rate. That fork tenderness is great. Also,
the thing is you don't want them to be mealy,
(21:31):
So you don't want a bunch of water at the bottom.
You want them when you drain them out, you want
them to steam some of that water out as well.
At the end there is a hot tip. So as
I said, you preheat that oven. Then you start over
the pot, the pot over meat meeting heat. You got
that half and half the butter, stirring the butter till
(21:52):
it's melt melted. You put those potatoes in the pot
and all that good stuff, and you know how to
make mashed potatoes, and the large skill high heat. You
heat the oil, you add the beef, the seasoning two
tablespoon salt, half teaspoon or two teaspoons brother tablespoon. So
that would be a problem to teaspoon salt half a
(22:12):
teaspoon of pepper, but it's really to your own taste.
Break up the beef with a wooden spoon. You know
how to do all that. Cook until crumbled. You don't
want it pink, personally, I cook it until it's got
it still got a little bit of that redness in it,
because you're going to still be cooking it. You know,
you don't need to overcook your beef. So when I'm
(22:35):
going to be putting it with other things like this,
and I know it's going to be cooking longer, I'll
cut it off a little undercooked, that's okay. That's about
roughly sixt eight minutes. And then you use that slotted spoon.
You transfer the beef to a plate. You don't want
all that stuff in there. When you're doing this, pour
off all but two tablespoons of the beef drippings. You're
(22:56):
going to be using that for your gravy. Same skillet.
Medium cook the onion, the carrot's stirring until they begin
to soften. That's about five to six minutes. You add
the garlic, the rosemary. The time you can smell it now,
can't you. You cook, you stir, get that fragrance that
just comes and hitch in the nose. You know that
they're done. That's about two minutes or so more. You
(23:19):
return the beef. You get those juices in that skillet.
You stir in the tomato paste, stirring until the paste
turns dark red. You with that rich, deep red that
you know that it's been cooking and caramelizing. Those sugars
are coming out. About three to four minutes. You add
the wine, stir cook almost completely evaporated there. Two to
(23:42):
three minutes. You stir in the broth. The wis shyer sauce.
You bring to a simmer. Sprinkle in a little bit
of that flour, make sure it doesn't clump up, and
you cook. You stir it occasionally till the sauce thickens.
That's about five minutes. And then you stir in the corns,
the corn and peas at the very very end, or
that beef mixture in a thirteen x nine pan. We
(24:02):
all know that one. It could be glass, could be
whatever you have that is good, oven safe. And then
you put the mad potatoes on top. You dollop them.
You know how to dollop, right, You look like you've
dolloped the lot. You've seen some things. Put them on
the top. Lightly spray a rubber spatu low with that
cooking spray, so you could spread the potatoes without them
(24:24):
sticking all over. That beef mixture. You sprinkle with parmesan cheese,
parmesan if you're nasty, and then you season with a
pinch of pepper. You bake that pie until the beef
mixture is bubbling, about twenty five minutes. Remove from the oven,
place a rack in the upper third of the oven.
Turn the broiler onto high broil until the top begins
(24:47):
to brown. That's one to two minutes. If you're gonna
add any other cheese like chad or anything on top,
that's the time you want to do it. And then
lastly you can sprinkle some remaining parsley on top. Let
it cool about two minutes, otherwise your tongue will be toast.
And there you go. You gotta kill a shepherd's pie
or cottage pie, depending on the meat you're using. And
(25:09):
it's gonna be awesome. And you know what you're gonna do.
You're gonna get a nice crispy bread. You're gonna either
make garlic toast with it, whatever you're gonna do. It's
gonna a good butter on it, something like carry Gold,
you know, one of those European butters with all that
great yellow butter fat at it. You're gonna put that
on there. You're gonna eat that. You're gonna dunk that
(25:31):
bread in there. You're gonna have a glass of wine,
and you're gonna thank me. You gotta thank your lucky stars,
and you're gonna thank the fork reporter because that sounds delicious.
All right. We got a lot to get in today,
a bunch of stuff, some food, trends that may be dying.
In twenty twenty six, the mac and cheese wars are
(25:51):
upon us. I'll get into that and more so go
know where this is KFI.
Speaker 3 (25:58):
You're listening to the Fork Report with on demand from
KFI AM six forty.
Speaker 1 (26:06):
I am your well fat host Neil Savedra. How do
you do? Thanks for hanging out today on this rainy Saturday,
third day of the new year, twenty twenty six. And boy,
it's coming down where I am. It's going to vary
where you are. I'm sure it's a big place. Nothing
funnier than being in a news station and talking about
(26:29):
weather and stuff and people are call it it's not raining,
bro as well, Yeah it's your house, it's not raining.
But KFI is a big station. It covers a large
swath of humanity in areas here in southern California, so
it's kind of general that people are going to be
dealing with it, and if they get up and out
and are moving driving anywhere, they should know as well. So, yes,
(26:54):
there is rain throughout the south Land, maybe some snow
coming as low as five five thousand feet, which would
be great to see that in the mountains. I was
talking with Aleen Gonzalez and she was saying that we
need it, and she is right. It'd be nice to
get some of that snow here for the season would
(27:14):
be great. Okay, we're talking about shepherd's pie and cottage pie.
A couple of things I wanted to add to it.
If there is any dietary restrictions, you can keep those
things in mind. You don't have to use ap flour
to thicken it up if you don't want. You can
use a cornstarch slurry mixture, and slurry just means that
you're adding you're adding the corn starch to a liquid
(27:39):
there to create that slurry to thicken it up there.
If you are paleo or something like that and you
want to use arrowroot or tapioca starch, any of those
things can work for as a thickener to get that gravy.
You probably know these things if you watch a dietary
(28:01):
particular dietary concerns in your own life. Those are things
to be looking at. The other is shepherd's pie is
best made like I said, thirteen by nine, and maybe
you don't have a large family. A couple things to
think about is does the stew part of this freeze well,
(28:21):
hell yeah, it freezes great now in your refrigerator. If
you put leftovers in your refrigerator, you seal them properly.
It's about three days that it's going to last. You'll
get more depending on how you wrap it up and
freeze it, if you're going to freeze it. However, mashed
potatoes don't always thaw great. Sometimes they can be a
(28:47):
little weird and the texture could be a little off.
So if you want to put some aside without mashed
potatoes on it, you can do that. And then if
you want, you can put a puff pastry, a frozen
puff pastry dough over the top of a ramikin and
bake them that way, just like a meat pie of
(29:09):
some kind or something like that. But they can freeze
for a decent amount of time. It's just a matter
of you know, how you do it, how you put
it aside. The key that your enemy when it comes
to freezing is water and air. My wife asked for this,
really cool. I almost said airsucker. Boy, that doesn't sound good. Yeah,
(29:33):
I got my wife an airsucker for the christ Mass,
and boy does she love it. The vacuum seal is
what I was talking about. Now we have a larger
food saver one that I use primarily for I use
it for souv cooking and for some food preservation. Like
if you go to Costco and you buy a bunch
(29:53):
of protein and for a good price, but you're not
going to eat it and you want to freeze it,
then yeah, you want to use a vacuum sealer. They're
really great. They wrap around the entirety of the food
and then you have less problems with you know, getting
that frost in there. That's just so nasty. It creates
(30:15):
these little sharp spikes of ice that just tear away
the cells of your food and ends up coming. So
freezer burn sucks. That's not something won't kill you, it's
not bad for you. It just doesn't taste great. So
you have to keep those things in mind. So she
got this. She wanted this little handheld one that's super cool.
Reusable bags, you can clean them. They have this little
(30:37):
diaphragm on them. This hooks into the diaphragm that sucks
the air out and it's a really nice way to
protect your food if you're going to be freezing it
or things like that. If you don't have one of
these things. The best option is to get a good
freezer bag. You put the food in your freezer bag
(30:58):
and you go to zip lock it at the time,
leaving about an inch open. And then what you do
is you get a pot of water that's big enough
to submerge almost the entirety of the bag in. And
I suggest using this doing multiple things this way so
that you're not wasting the water and use the water.
You use the water for plants or whatever afterwards. So
(31:20):
you go and then you dip. Now the food is
in the freezer saved plastic bag, you slowly lower that.
The pressure from the water will start pressing the air
out through that one inch opening that you left in
the zipper ziplock bag. As it pushes up, you go
closer and closer to that opening. Don't submerge it because
(31:40):
the water will go inside, but all that air will
get pushed out. And then you ziplock it and you'll
notice that it gives a very tight hug to the food,
the protein or whatever you're putting in there. You dry
that off on the outside and then you can put
that in your freezer and that should give you some
decent protection there from you know, getting that freezer burn
(32:02):
and all that altogether nastiness there, all right, So that's
a hot tip if you don't have one of those
sealers otherwise, you know, freezing, especially during this time of
the year is kind of nice because then when you
get another rainy day and you don't feel like going out,
that you can eat these things up. Shepherd's pie heats
up fine in the microwave. It's one of those dishes
that actually eats up kind of nicely in the microwave
(32:25):
and you're good to go to eat and drink and
be merry and all of those good things. So stick around.
We have much more to get into. Let's see, I
think we're going to get into possibly dying food trends
for twenty twenty six. So go know where this is
KFI and KOSTHD two Los Angeles, Orange County. You've been
(32:47):
listening to the Fork Report. 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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