June 21, 2025 • 30 mins
Join the conversation about vinegar, BBQ heat, and Paul McCartney snacks! What type of buns do you prefer for your hotdog? Listen to the show live, and you could have your talkback played during the broadcast. Share with us the snacks that remind you of your childhood!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Get together every Saturday for three hours to celebrate food,
the people that make it, the culture behind it, and
everything in between. Always always one of my favorite things
of the week for us to kind of come together
(00:21):
and talk food. Looks like the haze is slowly burning
off today, but it's also a good day to get
out there, do some grilling, enjoy the family and being
outdoors here in southern California. Yeah, it doesn't suck living
here unless you count, like you know, taxes and stuff. AnyWho,
(00:46):
we got to talk back from Gary in Las Vegas. Hey, Gary,
thanks for reaching out. For those of you who don't
know what a talkback is, you can send us a
message comes directly to Kayla and me. All you need
to do is on your phone on the iHeartRadio app.
You'll see a little icon. It's a little red button
with a microphone on it and gives you, I don't know,
(01:07):
thirty seconds, twenty seconds something like that for you to
leave a message for us, and then it goes directly
to whatever show you're listening to. At the time, so Bima,
and it comes to me, if you do it later,
it's gonna be Tiffany. So there it continues to go
and go and go. So Gary in Las Vegas was
commenting on the vinegar segment. I appreciate your kind words, Gary,
(01:30):
but saying that he loves bolsamic vinegar and he had
issues with ratios. And here's the thing with ratios. It
has been said, there's entire books on this about ratios
and breaking down cooking into ratios. So whenever you see
like a competition show and they make a cookie out
(01:51):
of the blue with the ingredients, that's because there is
a ratio of baking for cookies, which I think is
one two three. So it deals with the fat, deals
with fat, flour, sugar, that type of thing. The easiest
way to explain this is a pound cake. The recipe
for a pound cake was originally one to one to
(02:11):
one to one. I mean it's one pound flour, one
pound butter, one pound sugar. And that's what a pound
cake was. Now when it comes to vinagrettes, which is
what Gary in Las Vegas was asking about or mentioning, saying, hey,
please talk about this. The standard ratio for a balanced
but slightly acidic vinegrete typically is three to one, so
(02:38):
that is three parts oil. In most cases, you're probably
going to use an olive oil, So three parts olive
oil to one part balsamic. Now that's the standard. However,
you can change the ratio to whatever you like. If
you want to be sharper, if you want it to
be tang kane. Gee, that's a weird word to say,
(03:04):
more tangy. Let's go with that. With your vinigrette, then
you just use more vinegar. Some people will do two
to one, or if you really really love the flavor
of balsamic vinegar or whatever vinegar you're using, you can
use one to one. So then if you went up
four to one with the oil, it's going to be
(03:25):
more mild, it's going to be richer because you've got
more of that fat, more of that oil in there.
That is just something, you know. It depends what you
can do. You can also add other things. You can
add a little bit of mustard to a multify the dressing.
That helps combine that oil and vinegar. It's kind of
a middle ground between those two things and brings them together.
(03:47):
Some people will add maple syrup or honey, a little
bit of salt and pepper. Some people even add a
little bit of water to the thin out and wipen
up the the vinegrette, but standard practice is a vinigrette.
A vinegrette is three to one. But just like a
martini or anything else, some people have the ratios that
(04:10):
they like specifically and they will call upon them depending
on their their their taste buds. I personally uh with
a vinigrette, with a balsamic vinaigrette. I really enjoy the
flavor of balsamic vinegar, so I don't mind if you
lean on it when it comes to the ratio in
(04:32):
favor of the balsamic, just because I think that the
the flavor is outstanding. The oil is a nice way
of breaking breaking it up, giving it a little heft,
adding a little fatingness, stick to your rib goodness, which
for me can be something really wonderful because they're in
a salad. You already have so much vibrancy, you know, herbs, lettuce,
(04:59):
these types of things to bring out those natural flavors
that sometimes a little more viscous and fatty. Addition to
it makes it taste a little more or feel a
little bit more substantial to me, and I like that personally,
But that is really going to come to your flavor
(05:21):
what you like flavor wise too, So keep in mind ratios,
balance acid. There's going to be a lot of people
that are going to tell you not the right way,
but the typical way to use something. Now, unless there's
a chemical reaction or something that is going to destroy
(05:43):
you know how certain ingredients react to each other, then
there's really not a wrong way, and there are things
that you can do if it comes to flavor. It's
like kind of like art. If your taste buds like that,
then go for it. I mean, when a banana duct
taped to a wall can sell as art, then I
(06:05):
think you can add more bolslamic vinegar if you want
to your vinaigrette, if that's your jam. But it depends
again on your how you taste things, what your taste
buds are like to you, and if you're looking for
the richness side of things versus the tangy side of things.
(06:27):
I'm often fascinated by things that people like or don't like.
You know, I tease my son all the time, Can
you be my son? You don't like that. You know,
he's not crazy on a lot of cheese. Who the
hell's not crazy about cheese?
Speaker 2 (06:43):
Right?
Speaker 1 (06:45):
Who don't want Who says, oh, less cheese please? Nobody, Well,
my son doesn't always like a lot of don't like
a lot of melted cheese or tons of cheese on things?
Who is very particular on the amount of butter that
goes on his toast? You don't like it too buttery? Again,
(07:07):
I asked the kid, How could you? What is too buttery?
Nobody from the South saying, hey, there's not enough butter
in this, Come on now. But whatever your taste buds
are telling you is correct to you. Same with wine,
same with anything. Something's too sweet, take down the sweetness.
(07:28):
If something is you know, too tangy, tanks down the tanginess.
You do it how you want. There is no across
the board. The basic measurements and ratios are always for
a balsamic, always going to be three to one, three
parts oil to one part acid. That's just what you're
(07:50):
going to start with. But how you break down those
numbers and ratios and ingredients, well, that's really going to
be to taste. And that's the best part about cooking.
At home. Right, you're your own chef. You can say,
you know what, I like this a little more like this,
or I like this a little bit more like that,
(08:11):
and then you make that happen. That is the magic
of cooking at home. And the best part about cooking
at home is being able to cater to your tastes
and your family's tastes in a way that makes things
specific to you. Bespoke cooking in your own kitchen much
more to get into. So go nowhere.
Speaker 3 (08:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:38):
How do you do. Thanks for hanging out this Saturday.
It's a sort of hazy Saturday for first full day
of summer. Been kind of the weather's been a little weird,
but I'm happy to talk food today. I was talking
about the talk back. You know, we don't use them
(08:59):
all the time. I try and listen to him every week,
regardless if we put them on air or anything like that.
I think your time is precious and if you take
the time to send me anything, whether it's a note
or social media or a talkback, I try and consume
all of it because it even if you don't like
me and you're angry. You take the time to say
(09:19):
so in Your time's valuable, so I'll eat it. They're
even worse. But the talkback is simple. When you're using
the iHeartRadio app listening to us, there is a little icon,
a little red circle with a mic in the middle
of it that gives you about thirty seconds to send
a message. Here's one that just came in. I know
(09:43):
this is Adam from Montabella. Just come and say him wondering.
I know you're a big punk fan.
Speaker 3 (09:49):
It was wondering what your top three punk bands or
of all time? Thanks.
Speaker 1 (09:56):
Wow, that's a tough one. I mean I was in
fluenced by a lot of different bands it obviously, and
I love hearing from old punks and new punk solike
because it's been and continues to be a very important
part of my life. But you know, you've got bands
California bands that I love deeply. The Vandals would be
(10:16):
one of them, of course, and Circle Jerks and the like.
There's a lot of bands out of the ox Nard
area for nardcore that were important growing up, whether it's
Doctor No or Stall of thirteen, Aggression, ill Repute, and
then you've got bands like that were incredibly influencing on
(10:39):
me as to philosophies and ideas and things like that,
like Minor Threat, Gosh, who else. And then you've got
the older bands, whether it's the adverts, sex pistols, the Ramones,
the Clash, these types of bands. So I mean, it
all kind of depends they all. I'm not someone who
(11:01):
consumes music like some people that just memorize everything. They
memorize the names of the songs and the names of
the bandmates and all these in every album. I'm not
that person. I really kind of consume things viscerally, that's
(11:22):
the right word. But I can like how they make
me feel in the moment or if they made me think.
Bands like Bad Religion very very powerful. Remember listening to
them and even playing in a band when I was
twelve or thirteen and doing covers of them. And at
fifty five, that's kind of amazing when you think that
(11:44):
I was that young playing covers of them. They're still
playing and sound great today. Black Flag was a part
of that. Fear was a part of that. A lot
of bands that played a part in how I how
I thought, you know, Wasted Use was in there, thirty
four who we've played today. You hear some of these
bands Channel three. There's just there's so many bands out
(12:06):
there that I really dug and that, you know, the
damned gosh, there's just tons. Did I mention Black Flag?
I think I did, But you know, all these bands
had intense influence d I. You know gb H. These
(12:29):
were all bands that I saw live. Suicidal tendencies, Yeah,
I just I don't know so it today. It actually,
you know, as we all slowly get older and diagnosed
with ADHD, mine was much more intense than I ever
thought it was, and it gets worse as you get older, apparently.
(12:50):
But those things sit with me, and it brings me
back to this time of sitting with my my buddies
Jimmy and and Tracy and Dave and all these guys
that I grew up with and listening to this stuff
and making music ourselves all of that, and just it
(13:12):
reminds me so much of just California and the hardcore
scene here, going to shows, the different gigs out there,
collecting flyers of much of which I still have, by
the way, and you know, all these things, just everything
about it. Thank God I had parents that trusted and
(13:34):
loved me in a way that allowed me to experience
these things because it was very important, very important, and
continues to be getting to source a lot of my thoughts.
All right, real quickly, that was a great question, and
I know I answered it. It was a little long
of an answer, but really it takes me back. It
takes me to this place of great joy and happiness,
(13:56):
the time of the when the punk scene was just
really cool rate the late seventies, early eighties and just
a very cool thing. AnyWho, Okay, Costco's got a new
barbecue chicken mac and cheese with bacon. So this is
a heat and serve and this is people are loving it.
So if you're thinking about, you know, a side dish
(14:19):
and maybe you're going to be making you know, steaks,
or you're going to be doing a try tip or
something and you're going to be doing on the grill
and you don't want to think about the sides, this
looks like a great one for summer and your barbecue
favorites just hanging out and you want a nice heat
and serve. Now, of course, the Kirkland mac and cheese
has always been great, but this one sounds like they
(14:42):
turned it up to eleven. So this barbecue chicken mac
and cheese with bacon looks like it's going to be
a hit this summer. Something you may want to look into,
so check that out.
Speaker 3 (14:51):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (14:57):
You've been going a lot to the talkbacks today. You
folks have a lot to say, and we're happy to
hear it. If you're listening to us on the iHeartRadio app,
which you should, it's free and it's fantastic, then you
can go ahead and press that little button. It's a
red icon with a mic in the center of it.
Gives you about thirty seconds to tell us what's on
your mind, like this one.
Speaker 2 (15:19):
Neils of Adra, Andrew and Ohio.
Speaker 1 (15:22):
Hey, you talk.
Speaker 2 (15:23):
About acids and there are chemical reactions in cooking. Got
me so interested that I made a couple of burgers
a while ago, and I added some acidic compounds. And
now the walls are breathing and there's dragons everywhere, and
I see that we are truly all one. Thanks a lot, Neil,
thanks a lot.
Speaker 1 (15:44):
Cheers, Buddy, bye bye. Okay, that is the wrong type
of acid to put in food. I apologize I should
have been more specific. That is not good. And this
is one from our buddy. So let's give this nail.
Speaker 2 (16:00):
Dude.
Speaker 1 (16:00):
It's Dreno from Buns and Roses.
Speaker 2 (16:04):
Listen, I'm doing a pop up tonight from five pm
or three o'clock in.
Speaker 1 (16:09):
The morning on Vine Street and Santa Monica Boulevard at
the Three of Clubs. I got a new burger called
Funing with the Devil. This one's hot. You gotta come
check it out. Alright, bro, all right, So that's Chef
Dreno from Buns and Roses. Either of you ladies been
to Three Clubs they're on Vine.
Speaker 4 (16:31):
No, no, no, I haven't, but if he's going to
be there, I might.
Speaker 3 (16:34):
I might check it out.
Speaker 4 (16:35):
Those burgers are amazing.
Speaker 1 (16:37):
I know it's worthy of going out. Uh yeah, he
does some great stuff with his burgers. I have not
been to Three of Clubs in a long time, but
I used to go there in the early days of
courting my now wife and we go out there and
hang out there. You know who used to hang out
there a lot is the actors from that seventies show.
(16:59):
Really after they yeah, after they would finish shooting the show.
They go over there quite often.
Speaker 4 (17:06):
That sounds like a pretty cool spot. Then do you
think it's still like free to it by celebrity.
Speaker 1 (17:12):
I don't know about it. I don't know, but it's
always it's always been. It's kind of an interesting shape
you walk in. It's kind of law. There's a couple
places like this, old school bars that are kind of long,
kind of thin and long and go way back and
then we'll have a separate room. The good Luck Bar
used to be like that too, but that's no longer
(17:33):
a place. But yeah, Three Clubs has been around Fourever
and was always a great place to get a drink
and hang out. So that is going on, he says,
from five to three five pm to three eight m
serving his new bun in with the devil Burger, which
I'm curious. He says it's hot Chef Draino there from
(17:53):
buns and roses. I'm just concerned. Does that mean like
it's hot because it's great or it's hot because it's spicy.
You never know with him, it could be a surprise.
We all have snacks, like, you know, little snacks from
our childhood that kind of take us back. I was
reading an article about Paul McCartney's favorite three ingredient snack.
(18:16):
I shared it with Bill Handle yesterday on Foody Friday
because he's a big Paul McCartney and Beatles fan and
he likes to eat too. But listen to this very
very simple that he called them sugar buddies. But it's
b U t t i e S. And I didn't
put it together yesterday. I should have, but that's because
(18:37):
it's made of three things. It's made of bread, butter,
and then granulated white sugar. So the buddy, the b
U t t i e s comes from the butter
abbreviation of butter, which makes sense. But it's just you know,
the buttery layers and the sugar and all of that.
(18:58):
And it made me think when I was I don't
know if my mom did this or my dad did it,
but I know that we experienced it, and it was
one of the things that I liked. You at you
get a pancake and you spread butter on the hot
pancake and it melts in there, and then you cover
the pancake with white sugar and you fold it like
a taco and eat it. And I remember that now.
(19:20):
I probably I drop dead, dieb, dieb with diabetes. I
think I tried that right now, But I remember that
that I'm not really big on grainy textures and sweets,
Like I don't like sugar on top, like granulated sugar
on top of frosting. It's weird, dead, that's smooth, and
(19:41):
then all of a sudden you've got eighty grips sandpaper
in there. I mean I I don't dislike it enough
to There is something about this combination the pancake. What
about you, Kyla? Is there a texture, flavor combination snack
(20:03):
that takes you back to being a little girl?
Speaker 5 (20:05):
Uh?
Speaker 4 (20:06):
Yeah, but it's really not healthy and it's awful, and
I try not to eat it today.
Speaker 1 (20:10):
Huh read butter and sugar healthy?
Speaker 3 (20:13):
Yeah pretty much?
Speaker 4 (20:16):
Yeah, that was it, Like bread and then butter and
then sugar and a little cinnamon two. And that is
the kind of toast I enjoy. That's send them a
street to diabetes.
Speaker 1 (20:26):
Yeah no, we call that here at the house, we
call it treat toast.
Speaker 4 (20:29):
Oh oh, so you do you still eat that?
Speaker 1 (20:31):
Oh? I love it? I don't even all the time,
but Max loves it. He loves cinnamon toast. So bad
and he we are known to have something called toast parties.
So a toast party here is if Max wakes up
in the middle of the night. I prefer it not
to be a school night, but I try and honor
it when he does. If he wakes up or I
(20:54):
think it's time for a little fun, just to keep
things fresh, I'll wake him up and we'll have a
toast party in the middle of the night. And it's
usually just me and him and Mom's asleep, and we
sneak into the kitchen and we make cinnamon toast or
regular to post toast, depending on what he's in the
mood for a treat toast or regular toast, and we'll
(21:16):
watch TV I don't know, maybe fifteen twenty minutes, and
then we go back to bed. But it seems utterly
rebellious and taboo, which makes it fun. And we get
to have toast in the middle of the night and
maybe a little water or maybe sometimes some apple juice
or something, and that's our jam.
Speaker 4 (21:37):
You're in Robbies are my favorite? Is my favorite sitcom?
I love it. I love these stories.
Speaker 1 (21:41):
What's that I said?
Speaker 4 (21:42):
You're in home Activities are my favorite sitcom? Like I
love these stories.
Speaker 5 (21:45):
I can't even.
Speaker 1 (21:47):
If we have I don't know. Everybody has their own weirdness,
I suppose, but we have an interesting household. I can't
take pictures of my son doing any of the things
he does because the kids always naked and it's hard
to he just he's like, I don't like clothes. They
bug me. And and he gets home and he wants
to just chill. But he, you know, he walks around
(22:09):
the house and he'll come in and ask me funny
questions and he but asks naked, and that's funny to me.
So there, and then my wife has my wife has
a jacket that is like a Olympic grade swimming jacket,
you know. House the swimmers there or the divers or whatever.
(22:30):
As they're keeping warm in between laps or whatever, they
have these kind of great, big puffy jackets that they
pull put on to keep them warm. My wife walks
around the house in one of those, in her bathing
suit because she swims a lot. And and then I'm
(22:52):
just nuts on my own. So the house is a
little house is a little weird, I suppose. AnyWho. I
think people are learning a little too much about me
right now. I say we take a break. I wish
I could take a break. But Robin, what about you?
(23:13):
Do you have any any snacks that bring you back
to being a little girl.
Speaker 5 (23:19):
I would definitely have to think about that. But Twinkies twinkies,
so I like it. It's pre made. I used to
like twinkies. I'm not crazy about them anymore. They seem different,
they say process. They just don't taste the same way.
And they're smaller. All the hostess stuff I used to love,
(23:40):
but it all seems smaller. And you know what, the
ding dongs ding dong Uh. They are no longer foil covered.
They're in like plastic wrap or something, and I used
to like that made them seem fancier.
Speaker 1 (23:55):
They're all metallic looking. AnyWho. We used to go to
the day old play where you get them after their
sell by date or whatever, and that's when we'd get them.
Go into Oxnard, get the air off the one on
one freeway, Oh the good old days. You've been listening
to the fore Report. You can always hear us live
(24:16):
on KFI AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app. Happy
Saturday to you, celebrating food for three hours here, just
finishing up the three o'clock hour. We'll go into the
four o'clock hours shortly, and then you'll have Tiffany Hobbs.
So go nowhere. I do love me some Tiffany Hobbs.
(24:39):
I'm not gonna lie. And is you know, I don't
know what the permanent schedule is these days, things keep changing.
Is Michael Monks on after Tiffany anyone?
Speaker 2 (24:51):
He is?
Speaker 1 (24:51):
Yeah, after Tike. Yeah that's what I thought. Yeah, and
that's permanent now.
Speaker 4 (24:54):
Right, Yeah, I believe so, Oh you's been going for
some time.
Speaker 1 (24:58):
Yeah, I just I I know they were kind of
moving things around, and I know that he was on Sunday.
I think at first for a little bit. I don't know.
Once you leave management, it's like you have no idea
what's going on anymore. That's the reality. But stick around
with Michael Munks as well. Always a good show, insightful
(25:19):
and for the love of God, the guys on boots
on the ground and every single story in Los Angeles,
so he knows the pulse of what's going on firsthand.
So stick around, go nowhere, all right, buns. Everybody loves
them gotta love buns. In this case, hot dog Buns
and all recipes dot Com did a great story where
(25:41):
they asked a handful of chefs about what their favorite
hot dog buns are. And it may seem frivolous or simple,
but really there are more options than one might think.
And I'm not just talking about the outsiders. Like you
can get pretzel buttons now, which is kind of fun
a little different. There are times where I will do
(26:02):
a medley of hot dog or like a flight where
I will try I'll make three or four options and
dress them up differently with their own personalities and flavors.
If we had family over something like that. And so yes,
(26:23):
you can find things that are on the outskirts are
a little different, like Hawaiian roles, kings Hawaiian Okay, everything
they touch turns to gold. Their stuff is fantastic and
it goes great with hot dogs and goes great with hamburgers.
So you can do that. You can either do it
(26:45):
a doghouse style where they will take three of the
Hawaiian kings Hawaiian roles and then cut them down the center,
or they do make actual hot dog shaped roles as well.
Those are fantastic, but I put those kind of on
the outskirts. That's not just your plain average hot dog roll. Right.
(27:10):
So they talked and there was two that came up
that seemed to kind of be the focus of the
buns that these chefs liked. So one was Brioche style,
the Saint Pierre Brioche hot dog buns, and you can
usually your grosser and they're delicious. Brioche style is a
(27:32):
slightly sweeter. It has a lot of eggs in it,
the yops and yellower and a little richer. I like Brioche.
I think Brioche is wonderful and delicious, and there is
times where I will try something a little different and
I think, oh, I'll put this on a Brioche bun,
a hamburger or a hot dog. But the reality is,
(27:55):
if I'm doing your good old all American bun, I
usually like what falls more in the Parker House roll style,
where it's just white and airy, a little dowey soft,
that is my jam. The other one that seemed to
be a hit with chefs was the potato bun. And
(28:21):
if you've had these, they're a little denser. They do
add a little bit more flavor to the situation. But
and I like a potato bun as well, but still
to me, going back to the the basic white, fluffy,
(28:42):
airy dowey kind of all American bread that you is
really kind of hard to find anywhere else. Our bread's
kind of sweet here in the States. Uh, it's extra fluffy,
probably more preservatively, I'm gonna guess we absolutely are. But
those were the two, the brioche and the potato butt.
(29:04):
I think I'm sticking with your your kind of standard
white role for now, although if I'm doing something a
little I don't know, a little fancier, I suppose is
I might put them in a for sure, do something
like that. But there's something about that wonderful typical white
(29:24):
doe role that all seems to hit the spot come
this time of the year, summertime, especially on the fourth July.
I have at least one hot dog on the fourth July,
I said, at least once. It's kind of like the
thing that I always want to experience on the fourth
July when I have a hot dog somewhere, no matter
where we are, I want a hot dog, and they
(29:46):
are always good on those soft white roles. I stick
around another hour to come, much more to get to
correct way to put you tensils in your your dishwasher. Oh,
I can hear couples already scrambling to hear that one
figure out which one of you's right. I know you
don't argue about much, but when you do, it's how
(30:08):
to put stuff in the dishwasher.
Speaker 3 (30:10):
So go to where you're listening to The Fork Report
with Nil Savedra on demand from KFI AM six forty
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Get together every Saturday for three hours to celebrate food,
the people that make it, the culture behind it, and
everything in between. Always always one of my favorite things
of the week for us to kind of come together
(00:21):
and talk food. Looks like the haze is slowly burning
off today, but it's also a good day to get
out there, do some grilling, enjoy the family and being
outdoors here in southern California. Yeah, it doesn't suck living
here unless you count, like you know, taxes and stuff. AnyWho,
(00:46):
we got to talk back from Gary in Las Vegas. Hey, Gary,
thanks for reaching out. For those of you who don't
know what a talkback is, you can send us a
message comes directly to Kayla and me. All you need
to do is on your phone on the iHeartRadio app.
You'll see a little icon. It's a little red button
with a microphone on it and gives you, I don't know,
(01:07):
thirty seconds, twenty seconds something like that for you to
leave a message for us, and then it goes directly
to whatever show you're listening to. At the time, so Bima,
and it comes to me, if you do it later,
it's gonna be Tiffany. So there it continues to go
and go and go. So Gary in Las Vegas was
commenting on the vinegar segment. I appreciate your kind words, Gary,
(01:30):
but saying that he loves bolsamic vinegar and he had
issues with ratios. And here's the thing with ratios. It
has been said, there's entire books on this about ratios
and breaking down cooking into ratios. So whenever you see
like a competition show and they make a cookie out
(01:51):
of the blue with the ingredients, that's because there is
a ratio of baking for cookies, which I think is
one two three. So it deals with the fat, deals
with fat, flour, sugar, that type of thing. The easiest
way to explain this is a pound cake. The recipe
for a pound cake was originally one to one to
(02:11):
one to one. I mean it's one pound flour, one
pound butter, one pound sugar. And that's what a pound
cake was. Now when it comes to vinagrettes, which is
what Gary in Las Vegas was asking about or mentioning, saying, hey,
please talk about this. The standard ratio for a balanced
but slightly acidic vinegrete typically is three to one, so
(02:38):
that is three parts oil. In most cases, you're probably
going to use an olive oil, So three parts olive
oil to one part balsamic. Now that's the standard. However,
you can change the ratio to whatever you like. If
you want to be sharper, if you want it to
be tang kane. Gee, that's a weird word to say,
(03:04):
more tangy. Let's go with that. With your vinigrette, then
you just use more vinegar. Some people will do two
to one, or if you really really love the flavor
of balsamic vinegar or whatever vinegar you're using, you can
use one to one. So then if you went up
four to one with the oil, it's going to be
(03:25):
more mild, it's going to be richer because you've got
more of that fat, more of that oil in there.
That is just something, you know. It depends what you
can do. You can also add other things. You can
add a little bit of mustard to a multify the dressing.
That helps combine that oil and vinegar. It's kind of
a middle ground between those two things and brings them together.
(03:47):
Some people will add maple syrup or honey, a little
bit of salt and pepper. Some people even add a
little bit of water to the thin out and wipen
up the the vinegrette, but standard practice is a vinigrette.
A vinegrette is three to one. But just like a
martini or anything else, some people have the ratios that
(04:10):
they like specifically and they will call upon them depending
on their their their taste buds. I personally uh with
a vinigrette, with a balsamic vinaigrette. I really enjoy the
flavor of balsamic vinegar, so I don't mind if you
lean on it when it comes to the ratio in
(04:32):
favor of the balsamic, just because I think that the
the flavor is outstanding. The oil is a nice way
of breaking breaking it up, giving it a little heft,
adding a little fatingness, stick to your rib goodness, which
for me can be something really wonderful because they're in
a salad. You already have so much vibrancy, you know, herbs, lettuce,
(04:59):
these types of things to bring out those natural flavors
that sometimes a little more viscous and fatty. Addition to
it makes it taste a little more or feel a
little bit more substantial to me, and I like that personally,
But that is really going to come to your flavor
(05:21):
what you like flavor wise too, So keep in mind ratios,
balance acid. There's going to be a lot of people
that are going to tell you not the right way,
but the typical way to use something. Now, unless there's
a chemical reaction or something that is going to destroy
(05:43):
you know how certain ingredients react to each other, then
there's really not a wrong way, and there are things
that you can do if it comes to flavor. It's
like kind of like art. If your taste buds like that,
then go for it. I mean, when a banana duct
taped to a wall can sell as art, then I
(06:05):
think you can add more bolslamic vinegar if you want
to your vinaigrette, if that's your jam. But it depends
again on your how you taste things, what your taste
buds are like to you, and if you're looking for
the richness side of things versus the tangy side of things.
(06:27):
I'm often fascinated by things that people like or don't like.
You know, I tease my son all the time, Can
you be my son? You don't like that. You know,
he's not crazy on a lot of cheese. Who the
hell's not crazy about cheese?
Speaker 2 (06:43):
Right?
Speaker 1 (06:45):
Who don't want Who says, oh, less cheese please? Nobody, Well,
my son doesn't always like a lot of don't like
a lot of melted cheese or tons of cheese on things?
Who is very particular on the amount of butter that
goes on his toast? You don't like it too buttery? Again,
(07:07):
I asked the kid, How could you? What is too buttery?
Nobody from the South saying, hey, there's not enough butter
in this, Come on now. But whatever your taste buds
are telling you is correct to you. Same with wine,
same with anything. Something's too sweet, take down the sweetness.
(07:28):
If something is you know, too tangy, tanks down the tanginess.
You do it how you want. There is no across
the board. The basic measurements and ratios are always for
a balsamic, always going to be three to one, three
parts oil to one part acid. That's just what you're
(07:50):
going to start with. But how you break down those
numbers and ratios and ingredients, well, that's really going to
be to taste. And that's the best part about cooking.
At home. Right, you're your own chef. You can say,
you know what, I like this a little more like this,
or I like this a little bit more like that,
(08:11):
and then you make that happen. That is the magic
of cooking at home. And the best part about cooking
at home is being able to cater to your tastes
and your family's tastes in a way that makes things
specific to you. Bespoke cooking in your own kitchen much
more to get into. So go nowhere.
Speaker 3 (08:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:38):
How do you do. Thanks for hanging out this Saturday.
It's a sort of hazy Saturday for first full day
of summer. Been kind of the weather's been a little weird,
but I'm happy to talk food today. I was talking
about the talk back. You know, we don't use them
(08:59):
all the time. I try and listen to him every week,
regardless if we put them on air or anything like that.
I think your time is precious and if you take
the time to send me anything, whether it's a note
or social media or a talkback, I try and consume
all of it because it even if you don't like
me and you're angry. You take the time to say
(09:19):
so in Your time's valuable, so I'll eat it. They're
even worse. But the talkback is simple. When you're using
the iHeartRadio app listening to us, there is a little icon,
a little red circle with a mic in the middle
of it that gives you about thirty seconds to send
a message. Here's one that just came in. I know
(09:43):
this is Adam from Montabella. Just come and say him wondering.
I know you're a big punk fan.
Speaker 3 (09:49):
It was wondering what your top three punk bands or
of all time? Thanks.
Speaker 1 (09:56):
Wow, that's a tough one. I mean I was in
fluenced by a lot of different bands it obviously, and
I love hearing from old punks and new punk solike
because it's been and continues to be a very important
part of my life. But you know, you've got bands
California bands that I love deeply. The Vandals would be
(10:16):
one of them, of course, and Circle Jerks and the like.
There's a lot of bands out of the ox Nard
area for nardcore that were important growing up, whether it's
Doctor No or Stall of thirteen, Aggression, ill Repute, and
then you've got bands like that were incredibly influencing on
(10:39):
me as to philosophies and ideas and things like that,
like Minor Threat, Gosh, who else. And then you've got
the older bands, whether it's the adverts, sex pistols, the Ramones,
the Clash, these types of bands. So I mean, it
all kind of depends they all. I'm not someone who
(11:01):
consumes music like some people that just memorize everything. They
memorize the names of the songs and the names of
the bandmates and all these in every album. I'm not
that person. I really kind of consume things viscerally, that's
(11:22):
the right word. But I can like how they make
me feel in the moment or if they made me think.
Bands like Bad Religion very very powerful. Remember listening to
them and even playing in a band when I was
twelve or thirteen and doing covers of them. And at
fifty five, that's kind of amazing when you think that
(11:44):
I was that young playing covers of them. They're still
playing and sound great today. Black Flag was a part
of that. Fear was a part of that. A lot
of bands that played a part in how I how
I thought, you know, Wasted Use was in there, thirty
four who we've played today. You hear some of these
bands Channel three. There's just there's so many bands out
(12:06):
there that I really dug and that, you know, the
damned gosh, there's just tons. Did I mention Black Flag?
I think I did, But you know, all these bands
had intense influence d I. You know gb H. These
(12:29):
were all bands that I saw live. Suicidal tendencies, Yeah,
I just I don't know so it today. It actually,
you know, as we all slowly get older and diagnosed
with ADHD, mine was much more intense than I ever
thought it was, and it gets worse as you get older, apparently.
(12:50):
But those things sit with me, and it brings me
back to this time of sitting with my my buddies
Jimmy and and Tracy and Dave and all these guys
that I grew up with and listening to this stuff
and making music ourselves all of that, and just it
(13:12):
reminds me so much of just California and the hardcore
scene here, going to shows, the different gigs out there,
collecting flyers of much of which I still have, by
the way, and you know, all these things, just everything
about it. Thank God I had parents that trusted and
(13:34):
loved me in a way that allowed me to experience
these things because it was very important, very important, and
continues to be getting to source a lot of my thoughts.
All right, real quickly, that was a great question, and
I know I answered it. It was a little long
of an answer, but really it takes me back. It
takes me to this place of great joy and happiness,
(13:56):
the time of the when the punk scene was just
really cool rate the late seventies, early eighties and just
a very cool thing. AnyWho, Okay, Costco's got a new
barbecue chicken mac and cheese with bacon. So this is
a heat and serve and this is people are loving it.
So if you're thinking about, you know, a side dish
(14:19):
and maybe you're going to be making you know, steaks,
or you're going to be doing a try tip or
something and you're going to be doing on the grill
and you don't want to think about the sides, this
looks like a great one for summer and your barbecue
favorites just hanging out and you want a nice heat
and serve. Now, of course, the Kirkland mac and cheese
has always been great, but this one sounds like they
(14:42):
turned it up to eleven. So this barbecue chicken mac
and cheese with bacon looks like it's going to be
a hit this summer. Something you may want to look into,
so check that out.
Speaker 3 (14:51):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (14:57):
You've been going a lot to the talkbacks today. You
folks have a lot to say, and we're happy to
hear it. If you're listening to us on the iHeartRadio app,
which you should, it's free and it's fantastic, then you
can go ahead and press that little button. It's a
red icon with a mic in the center of it.
Gives you about thirty seconds to tell us what's on
your mind, like this one.
Speaker 2 (15:19):
Neils of Adra, Andrew and Ohio.
Speaker 1 (15:22):
Hey, you talk.
Speaker 2 (15:23):
About acids and there are chemical reactions in cooking. Got
me so interested that I made a couple of burgers
a while ago, and I added some acidic compounds. And
now the walls are breathing and there's dragons everywhere, and
I see that we are truly all one. Thanks a lot, Neil,
thanks a lot.
Speaker 1 (15:44):
Cheers, Buddy, bye bye. Okay, that is the wrong type
of acid to put in food. I apologize I should
have been more specific. That is not good. And this
is one from our buddy. So let's give this nail.
Speaker 2 (16:00):
Dude.
Speaker 1 (16:00):
It's Dreno from Buns and Roses.
Speaker 2 (16:04):
Listen, I'm doing a pop up tonight from five pm
or three o'clock in.
Speaker 1 (16:09):
The morning on Vine Street and Santa Monica Boulevard at
the Three of Clubs. I got a new burger called
Funing with the Devil. This one's hot. You gotta come
check it out. Alright, bro, all right, So that's Chef
Dreno from Buns and Roses. Either of you ladies been
to Three Clubs they're on Vine.
Speaker 4 (16:31):
No, no, no, I haven't, but if he's going to
be there, I might.
Speaker 3 (16:34):
I might check it out.
Speaker 4 (16:35):
Those burgers are amazing.
Speaker 1 (16:37):
I know it's worthy of going out. Uh yeah, he
does some great stuff with his burgers. I have not
been to Three of Clubs in a long time, but
I used to go there in the early days of
courting my now wife and we go out there and
hang out there. You know who used to hang out
there a lot is the actors from that seventies show.
(16:59):
Really after they yeah, after they would finish shooting the show.
They go over there quite often.
Speaker 4 (17:06):
That sounds like a pretty cool spot. Then do you
think it's still like free to it by celebrity.
Speaker 1 (17:12):
I don't know about it. I don't know, but it's
always it's always been. It's kind of an interesting shape
you walk in. It's kind of law. There's a couple
places like this, old school bars that are kind of long,
kind of thin and long and go way back and
then we'll have a separate room. The good Luck Bar
used to be like that too, but that's no longer
(17:33):
a place. But yeah, Three Clubs has been around Fourever
and was always a great place to get a drink
and hang out. So that is going on, he says,
from five to three five pm to three eight m
serving his new bun in with the devil Burger, which
I'm curious. He says it's hot Chef Draino there from
(17:53):
buns and roses. I'm just concerned. Does that mean like
it's hot because it's great or it's hot because it's spicy.
You never know with him, it could be a surprise.
We all have snacks, like, you know, little snacks from
our childhood that kind of take us back. I was
reading an article about Paul McCartney's favorite three ingredient snack.
(18:16):
I shared it with Bill Handle yesterday on Foody Friday
because he's a big Paul McCartney and Beatles fan and
he likes to eat too. But listen to this very
very simple that he called them sugar buddies. But it's
b U t t i e S. And I didn't
put it together yesterday. I should have, but that's because
(18:37):
it's made of three things. It's made of bread, butter,
and then granulated white sugar. So the buddy, the b
U t t i e s comes from the butter
abbreviation of butter, which makes sense. But it's just you know,
the buttery layers and the sugar and all of that.
(18:58):
And it made me think when I was I don't
know if my mom did this or my dad did it,
but I know that we experienced it, and it was
one of the things that I liked. You at you
get a pancake and you spread butter on the hot
pancake and it melts in there, and then you cover
the pancake with white sugar and you fold it like
a taco and eat it. And I remember that now.
(19:20):
I probably I drop dead, dieb, dieb with diabetes. I
think I tried that right now, But I remember that
that I'm not really big on grainy textures and sweets,
Like I don't like sugar on top, like granulated sugar
on top of frosting. It's weird, dead, that's smooth, and
(19:41):
then all of a sudden you've got eighty grips sandpaper
in there. I mean I I don't dislike it enough
to There is something about this combination the pancake. What
about you, Kyla? Is there a texture, flavor combination snack
(20:03):
that takes you back to being a little girl?
Speaker 5 (20:05):
Uh?
Speaker 4 (20:06):
Yeah, but it's really not healthy and it's awful, and
I try not to eat it today.
Speaker 1 (20:10):
Huh read butter and sugar healthy?
Speaker 3 (20:13):
Yeah pretty much?
Speaker 4 (20:16):
Yeah, that was it, Like bread and then butter and
then sugar and a little cinnamon two. And that is
the kind of toast I enjoy. That's send them a
street to diabetes.
Speaker 1 (20:26):
Yeah no, we call that here at the house, we
call it treat toast.
Speaker 4 (20:29):
Oh oh, so you do you still eat that?
Speaker 1 (20:31):
Oh? I love it? I don't even all the time,
but Max loves it. He loves cinnamon toast. So bad
and he we are known to have something called toast parties.
So a toast party here is if Max wakes up
in the middle of the night. I prefer it not
to be a school night, but I try and honor
it when he does. If he wakes up or I
(20:54):
think it's time for a little fun, just to keep
things fresh, I'll wake him up and we'll have a
toast party in the middle of the night. And it's
usually just me and him and Mom's asleep, and we
sneak into the kitchen and we make cinnamon toast or
regular to post toast, depending on what he's in the
mood for a treat toast or regular toast, and we'll
(21:16):
watch TV I don't know, maybe fifteen twenty minutes, and
then we go back to bed. But it seems utterly
rebellious and taboo, which makes it fun. And we get
to have toast in the middle of the night and
maybe a little water or maybe sometimes some apple juice
or something, and that's our jam.
Speaker 4 (21:37):
You're in Robbies are my favorite? Is my favorite sitcom?
I love it. I love these stories.
Speaker 1 (21:41):
What's that I said?
Speaker 4 (21:42):
You're in home Activities are my favorite sitcom? Like I
love these stories.
Speaker 5 (21:45):
I can't even.
Speaker 1 (21:47):
If we have I don't know. Everybody has their own weirdness,
I suppose, but we have an interesting household. I can't
take pictures of my son doing any of the things
he does because the kids always naked and it's hard
to he just he's like, I don't like clothes. They
bug me. And and he gets home and he wants
to just chill. But he, you know, he walks around
(22:09):
the house and he'll come in and ask me funny
questions and he but asks naked, and that's funny to me.
So there, and then my wife has my wife has
a jacket that is like a Olympic grade swimming jacket,
you know. House the swimmers there or the divers or whatever.
(22:30):
As they're keeping warm in between laps or whatever, they
have these kind of great, big puffy jackets that they
pull put on to keep them warm. My wife walks
around the house in one of those, in her bathing
suit because she swims a lot. And and then I'm
(22:52):
just nuts on my own. So the house is a
little house is a little weird, I suppose. AnyWho. I
think people are learning a little too much about me
right now. I say we take a break. I wish
I could take a break. But Robin, what about you?
(23:13):
Do you have any any snacks that bring you back
to being a little girl.
Speaker 5 (23:19):
I would definitely have to think about that. But Twinkies twinkies,
so I like it. It's pre made. I used to
like twinkies. I'm not crazy about them anymore. They seem different,
they say process. They just don't taste the same way.
And they're smaller. All the hostess stuff I used to love,
(23:40):
but it all seems smaller. And you know what, the
ding dongs ding dong Uh. They are no longer foil covered.
They're in like plastic wrap or something, and I used
to like that made them seem fancier.
Speaker 1 (23:55):
They're all metallic looking. AnyWho. We used to go to
the day old play where you get them after their
sell by date or whatever, and that's when we'd get them.
Go into Oxnard, get the air off the one on
one freeway, Oh the good old days. You've been listening
to the fore Report. You can always hear us live
(24:16):
on KFI AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app. Happy
Saturday to you, celebrating food for three hours here, just
finishing up the three o'clock hour. We'll go into the
four o'clock hours shortly, and then you'll have Tiffany Hobbs.
So go nowhere. I do love me some Tiffany Hobbs.
(24:39):
I'm not gonna lie. And is you know, I don't
know what the permanent schedule is these days, things keep changing.
Is Michael Monks on after Tiffany anyone?
Speaker 2 (24:51):
He is?
Speaker 1 (24:51):
Yeah, after Tike. Yeah that's what I thought. Yeah, and
that's permanent now.
Speaker 4 (24:54):
Right, Yeah, I believe so, Oh you's been going for
some time.
Speaker 1 (24:58):
Yeah, I just I I know they were kind of
moving things around, and I know that he was on Sunday.
I think at first for a little bit. I don't know.
Once you leave management, it's like you have no idea
what's going on anymore. That's the reality. But stick around
with Michael Munks as well. Always a good show, insightful
(25:19):
and for the love of God, the guys on boots
on the ground and every single story in Los Angeles,
so he knows the pulse of what's going on firsthand.
So stick around, go nowhere, all right, buns. Everybody loves
them gotta love buns. In this case, hot dog Buns
and all recipes dot Com did a great story where
(25:41):
they asked a handful of chefs about what their favorite
hot dog buns are. And it may seem frivolous or simple,
but really there are more options than one might think.
And I'm not just talking about the outsiders. Like you
can get pretzel buttons now, which is kind of fun
a little different. There are times where I will do
(26:02):
a medley of hot dog or like a flight where
I will try I'll make three or four options and
dress them up differently with their own personalities and flavors.
If we had family over something like that. And so yes,
(26:23):
you can find things that are on the outskirts are
a little different, like Hawaiian roles, kings Hawaiian Okay, everything
they touch turns to gold. Their stuff is fantastic and
it goes great with hot dogs and goes great with hamburgers.
So you can do that. You can either do it
(26:45):
a doghouse style where they will take three of the
Hawaiian kings Hawaiian roles and then cut them down the center,
or they do make actual hot dog shaped roles as well.
Those are fantastic, but I put those kind of on
the outskirts. That's not just your plain average hot dog roll. Right.
(27:10):
So they talked and there was two that came up
that seemed to kind of be the focus of the
buns that these chefs liked. So one was Brioche style,
the Saint Pierre Brioche hot dog buns, and you can
usually your grosser and they're delicious. Brioche style is a
(27:32):
slightly sweeter. It has a lot of eggs in it,
the yops and yellower and a little richer. I like Brioche.
I think Brioche is wonderful and delicious, and there is
times where I will try something a little different and
I think, oh, I'll put this on a Brioche bun,
a hamburger or a hot dog. But the reality is,
(27:55):
if I'm doing your good old all American bun, I
usually like what falls more in the Parker House roll style,
where it's just white and airy, a little dowey soft,
that is my jam. The other one that seemed to
be a hit with chefs was the potato bun. And
(28:21):
if you've had these, they're a little denser. They do
add a little bit more flavor to the situation. But
and I like a potato bun as well, but still
to me, going back to the the basic white, fluffy,
(28:42):
airy dowey kind of all American bread that you is
really kind of hard to find anywhere else. Our bread's
kind of sweet here in the States. Uh, it's extra fluffy,
probably more preservatively, I'm gonna guess we absolutely are. But
those were the two, the brioche and the potato butt.
(29:04):
I think I'm sticking with your your kind of standard
white role for now, although if I'm doing something a
little I don't know, a little fancier, I suppose is
I might put them in a for sure, do something
like that. But there's something about that wonderful typical white
(29:24):
doe role that all seems to hit the spot come
this time of the year, summertime, especially on the fourth July.
I have at least one hot dog on the fourth July,
I said, at least once. It's kind of like the
thing that I always want to experience on the fourth
July when I have a hot dog somewhere, no matter
where we are, I want a hot dog, and they
(29:46):
are always good on those soft white roles. I stick
around another hour to come, much more to get to
correct way to put you tensils in your your dishwasher. Oh,
I can hear couples already scrambling to hear that one
figure out which one of you's right. I know you
don't argue about much, but when you do, it's how
(30:08):
to put stuff in the dishwasher.
Speaker 3 (30:10):
So go to where you're listening to The Fork Report
with Nil Savedra on demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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