February 8, 2025 • 26 mins
We’ve seen all sorts of ways to elevate classic guacamole—green onions, corn, mango—but lettuce? Lettuce adds the perfect crunch the the most perfect guac. Take a listen to more of Neil's tips. Are we the only one that can't get enough of Trader Joe's? I didn't think so! Listen to see what is HOT at Trader's. Rotisserie Chicken Appetizers in the airfryer??
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. How do you do man?
Another week has gone by and we get to hang out.
Speaker 3 (00:11):
I know.
Speaker 2 (00:11):
I'm with you every day Monday through Friday on the
Bill Handle Morning Show with the Gang.
Speaker 1 (00:17):
They're happy to do that every single day.
Speaker 2 (00:19):
Little Voice of Reason, poking him, putting him on his heels,
him slapping me around. It's a mutual love thing. But
you can join us there and we always have a
good time. But this is our special time. This is
where we come together and we celebrate food, the people
that make it, the culture behind it, all of those things.
Speaker 1 (00:39):
And we got a lot to get into today.
Speaker 2 (00:41):
Of course, the Super Bowls tomorrow, so snacks are going
to be at the top of mind. We've got our
friends from Stonefire Grill coming and the hallways are a
buzz with excitement knowing that we are going to have
some delicious food today, So stick around for that. Let's
(01:02):
get into probably one of the most popular dips for
any game or event, or you know, anytime you want
to celebrate and hang out, Guacamole is right there at
the top right. Who doesn't love a good guacamole that rich, savory, delicious,
(01:24):
so silky smooth, with little speed bumps of flavor and
texture and magic in it.
Speaker 1 (01:32):
How could you not love it?
Speaker 2 (01:33):
So for Technique of the Week, I want to start
with something they are referring to as the guacamole that
broke the Internet. Some are even calling it perfection. I
don't know that I'd go that far, but it did
take me down a path of interest and curiosity. Now,
our friend Amando Chef Mondo, who sadly is no longer
(01:55):
at the station here, but is, you know, thriving because
he's a strong mind. I did wonderful individual. You've heard
about his wonderful guacamole. We've talked about that on the
air with him before. He likes a chunky style. It's
almost kind of like a salsa because he likes to
have the chunks in there, and that's a whole different
(02:16):
experience experience with his chips, and that becomes almost like
a flavor in his guacamole, the texture.
Speaker 1 (02:25):
So this all comes down.
Speaker 2 (02:27):
To one ingredient in this guacamole that supposedly broke the Internet.
That's all over the place right now. It's one of
those recipes. It basically never changes. You've got avocado's, lime, garlic.
Some people put sour cream in there. I've never put
sour cream in it, but I'm sure I've had some
(02:47):
that has had it in it. You know, tomatoes, if
you so choose, and you have your kind of basic Well,
the addition here is chopped iceberg lettuce.
Speaker 1 (03:05):
Now I've had this before and I did like the crunch.
The key here is.
Speaker 2 (03:13):
I guess this is added just for not only the crunch,
but it bulks up. Let's say, avocados are expensive. Actually,
I think right now they're doing okay, but you know,
I think we're in new days for sure, and don't
know what price of anything is going to be one
day to the next, so you might want to bulk
it up. It makes a little go a longer way.
(03:36):
I can see that the crunch, I can see that.
Is there a calorie change, Yeah, probably a minuscule one,
because you've got basically, you know, it's water. Let iceberg
lettuce doesn't have any calories really, it's just water, and
so you put that. So I get that. But there
are people that are loving the so called hack of
(03:57):
having chopped iceberg lettuce in their welcome Molly and I
think it probably comes down to the crunch. So you
mash your avocados, you throw in your usual mix ins,
and then you fold in this finely chopped lettuce. Now,
the key is it's got to be fairly small so
(04:20):
it mixes in there. You don't want it to be
too large, but you want to be able to get
that crunch. The thing to me is you got to
put it in right before serving. I would imagine you
don't want that wilty, nasty lettuce like on your teeth
(04:40):
or anything like that. So you, you know, because there's
something about having you know, it could be textured, but
you want it creamy.
Speaker 1 (04:51):
You want to have that kind of smoothness to it.
Speaker 2 (04:59):
So I'm cure to see if this becomes even more
of a trend. I think it's not really adding any
flavor to it, but to me, it's going to add
that crunch. And that's what I got focused on. What
about a little crunch? What about bringing something You get
a tiny bit of crunch from the tomato. They're fresh, bright,
(05:20):
with a little tooth to them. They can stand out.
Some people will add even bits of bacon on top
and that gives a crunch and can add a little something.
But some folks were really into this, and I didn't
find it the eureka moment that some people did. I
(05:40):
didn't find it as super innovative and oftentime. I see
on the internet things that have come and gone a
long time ago and now they're coming back.
Speaker 1 (05:52):
I get it. You're new.
Speaker 2 (05:55):
Gen Z is like, oh my gosh, you've never done
this before. I'm like, those are called bell bottoms. They've
been around like four times already. So the extra crispy
lettuce known as iceberg is probably the best option.
Speaker 1 (06:11):
Do it in the last porsche.
Speaker 2 (06:13):
In the last moment of making your guacamole, and see
if you like it, you know, maybe make a big
batch and put some aside and try it in there. Now,
there are some ingredients that I want you to think
about that might juj up. And then my simple, super
duper tasty, easy to make guacamole when we come back.
Technique of the week guacamole prior to the Super Bowl,
(06:36):
because guacamole.
Speaker 1 (06:38):
You're welcome.
Speaker 3 (06:38):
You're listening to The Fork Report with Nil Savedra on
demand from kfi am six forty.
Speaker 2 (06:45):
Happy to be with you today talking food, nay, celebrating
food every Saturday for three hours here a little bit
like last weekend, you know, little cool out, lovely day,
slightly cloud but looking forward to rain again. I think
starting about the same time on Wednesday or something. So
(07:08):
which is good because you know what we get to do, Andrew,
this is the big thing.
Speaker 1 (07:11):
When it rains.
Speaker 2 (07:12):
We all go go, this is good. We really needed this,
We really need this is good. This is good. So
can we do that this week? If we see each other,
good to see oh man, look at this rain.
Speaker 1 (07:27):
We needed this. This is good, this is good. We
needed this.
Speaker 2 (07:31):
So we'll keep doing that throughout the week. That'll be great.
All right, you've got the super Bowl tomorrow. I'm talking
about guacamoley. A couple of things that you can put
into guaca moley that might give it some zip. Some
people add mayo or sour cream. I've never done that,
but that may change the creaminess of it. The oil
(07:55):
from the mayo may keep it from oxidizing more quickly,
make it a little tart. Some people add celery, and
I think it goes to what we were talking about
that guacamole hack that everybody is talking about about chopped
iceberg lettuce. I think that gives it crunch, and if
that's your thing, then maybe that's what you're looking for.
(08:16):
So they say, just chop up a handful of celery,
puts it in there and makes it a little something different. Now,
one of the things that I've talked to you about
many times, and I love doing this, and I think
it adds another level of complexity, and that is I
take my avocados, I depict them. I you know, cut
(08:36):
them in half, and I take them out of the peel.
I peel them rather I take them out of their
their skin. There, keep in mind you want to wash avocados.
A lot of people think, oh, I don't need to
wash them because I'm going to cut them and I'm
not going to eat the skin. But when you cut them,
you drag whatever's on the skin in through the flesh.
(08:59):
So make sure you clean them before you cut them.
Then you depict them. And what I do is I
put a little olive oil on them, a little salt
and pepper on them, and I grill them high heat,
get that sere on them, get a little smoke on there.
I do that with the onions as well, cut them
in half and then grill them and then dice them
(09:20):
up afterwards, and that adds a smokiness that I think
is quite magical. Sometimes you can use a flavored olive
oil as well. If you're going to put some olive
oil in there, what does olive oil do well? It
can also add that layer of protection against oxidation, which
is helpful.
Speaker 1 (09:40):
So I love that.
Speaker 2 (09:41):
One strange recipe that I saw that I thought would
be interesting is putting a little something sweet and then
some heat in there. And this was a peachy jlapeno
guacamole recipe. So they added peach and they added some
halapenos to it. Thought that was interesting.
Speaker 1 (10:00):
Ever tried it.
Speaker 2 (10:00):
I've also heard people putting beans in there for extra fiber,
if that's your jam. But here's my last tip to you.
If you want, if you've never had a guacamole, you've
never made a guacamole that you've liked, ratios, whatever it is,
get yourself.
Speaker 1 (10:20):
Good. You can buy it, find it at different restaurants.
Speaker 2 (10:24):
You can buy it at some of the deli sections
in your local grosser wherever it might be. Get some
good uh, piko day gyo. Get some good piko da
gyo and a little lime juice. It already has some
in there, but you get that and you mix it
into your roughly chopped.
Speaker 1 (10:47):
Avocano.
Speaker 2 (10:49):
Then you can add a little garlic powder if you want,
or salt and pepper to taste. But I'm telling you
a lot of times that is the quickest way to
make a good guacamole. Already has the proportions in the salsa,
and you're good to go. So if you don't ever
(11:10):
like your guacamolean, you think it always lands flat, try
just getting some pika the dio, not creamy or any
like that. Sometimes I see it where it looks like
it's too mixed up. You want it kind of rustic
and chunky style, and you put that in there, and
you mix that up, and I think you'll be surprised
what that gives you. Either way, enjoy yourself tomorrow. I
(11:32):
think guacamole is a must, and it's always a crowd
pleaser if you make it ahead of time. An easy
way people say, put water on it, all these things.
The easiest way to do it put it in a bowl,
then get a sheet of plastic wrap, put it over
it and push it in to the guacamole. No air
bubbles all the way to the edge, then over the
(11:53):
lip and you put that in there and it won't oxidize.
Then when you're gonna serve it, you take that plastic
wrap off. You stir it up so it looks nice
and not flat and mushy. Stir it up and then
serve it that way and it will stay good. The
put it keeping the pit in their all those wives
tales that doesn't work, doesn't do crap to it. I
(12:14):
know your abuelita used to do it, and all that
doesn't do anything. Sorry, even science beats. Sorry, but that's
the case.
Speaker 3 (12:24):
All right.
Speaker 2 (12:24):
Stick around what's hot Trader Joe's. There's one particular item
that stands out, and then that you may want to try.
I feel like a little heat in some others that
I wasn't even aware of. So stick around for that
and go nowhere.
Speaker 3 (12:36):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (12:42):
A lot to get to.
Speaker 2 (12:43):
We're gonna and we got the folks from Stonefire Grill
coming in. They've got a bunch of great food. Of course,
the big games tomorrow. I've told you this, handle has
told you this. That's our choice for the big game.
You want to feed your friends and family. I'm telling
you never ever sent anyone there and have them come
back disappointed. They always have their favorites, of course, and
(13:06):
then they do things like I didn't know they had that.
Do they have sandwiches? Yes, I didn't know they had that.
Do they have roasted cauliflower? That will blow your mind?
With a tahini lemon tahini sauce yues. So we'll get
into some of those things. I came prepared, like I
ate a light breakfast, you know, did my stretches, my
(13:28):
tummy stretches.
Speaker 1 (13:29):
All of that.
Speaker 2 (13:31):
I wanted to invite you to something personal. A lot
of you when to meet you have asked me about
my art background and design and making hobbies and things
like that, and you've been very kind to be interested
in it, and so I thought, you know what, Now
this is the year of creativity for me. I'm really
going back to my roots of wanting to create. And
(13:54):
I am a true believer that in all literary literary devices,
or in all literature is what I'm looking for. Film television, books, religion,
the good create and the bad destroy always. And I
believe if we get focused on making things, creating things,
(14:16):
and that could be a lot of stuff. It could
be food, it could be a lot of different things.
Don't have to be art specifically per se, even though
art is everywhere. So I started another Instagram and it's
at sav SAA v CEO Savco, which is the name
of a little small business that I have, Savco Industries.
(14:39):
That's it at Savco Industries. And you can find me
on Instagram there. And I'm really digging in. I'm posting
some old stuff that I've made. Says you're blocked.
Speaker 1 (14:51):
You are blocked.
Speaker 4 (14:51):
No, you're blocked. I'm just kidding. It's nice. It looks good.
Oh because I did block you.
Speaker 2 (14:56):
Okay, yeah, I said, whatever you do, don't don't let
that Andrew.
Speaker 4 (15:00):
I'm using a VPN, so that's probably how I got Rice.
Speaker 2 (15:04):
But that's kind of it's like my personal you know,
I don't know space to be creative and talk about
creative things techniques I use when I make things.
Speaker 1 (15:14):
I just got it.
Speaker 2 (15:15):
I just got a nineteen seventies JVC television. It was
called the Helmet or something like that that my dad,
my mom and dad had in their bedroom that I
used to watch next to my dad as a kid.
Speaker 1 (15:28):
And I found one.
Speaker 2 (15:29):
And they're kind of hard to find, especially white, which
was the color. You can find red more often, and
they can get expensive. So I found one at a
decent price, and I'm going to refurbish it, and that's
I'm going to start posting like a little you know,
images of that progression and stuff.
Speaker 4 (15:46):
So now I'm conflicted because I see Star Trek and
Star Wars. I don't know which one.
Speaker 2 (15:49):
You're more actually a hard Star Wars guy, but I
like all ice all sci fi. I don't I don't
hate on either side, but I'm definitely a Star Wars kid.
Speaker 1 (15:58):
Got it?
Speaker 2 (15:59):
Yeah, And when you look for a look at pictures
of my shop and things like that, and occasionally I'll
do live Instagram lives from my shop as well, but
I would love that. It would mean a lot to me.
If you're interested for inspiration or to connect or ask questions.
It's again at save SAA v COO Industries Savco Industries,
(16:25):
and that's where I do my creative stuff. So that's
it all right, Now, moving on, what's hot at Trader Joe's.
You know, there's a lot of TJ must haves. Everybody
loves them. They just wrapped up their sixteenth annual customer survey,
so this is I didn't carry the one two thousand
and five.
Speaker 1 (16:43):
They've been doing this right and.
Speaker 2 (16:45):
The basically they survey their biggest fans and find out
what people are into.
Speaker 1 (16:51):
And you know what won this year.
Speaker 2 (16:53):
Chili and Lime rolled corn tortilla chips and people are
obsessed with them. Tim Kates just down the hall at
our sister station, a five seventy LA Sports, He's the
one that turned me on to them. And they're like
rolled tortilla chips. They're actually rolled like little Tikto's or something,
(17:16):
and they're red. They're that bright, you know, fire red
that every you know is on everything, Fredo's and everything.
And they got Chili and Lime and they cannot keep
them in Trader Joe's. I mean, these are one of
those things that people go in there and they buy
multiple packs and take them with them. So that's a
(17:38):
big one. They've won twice both overall in the snack
category and and they're Hall of Fame and that's where
they put the cereal winners, the ones that just keep
winning over and over. So they're famous mandarin orange chicken.
If you haven't had that, that's delicious. So that's one
(17:59):
of the things that have done. So some of the
new stuff. They have Irish potato chips with blue cheese flavor.
Speaker 1 (18:04):
Those are killing it. That sounds pretty good to me.
Speaker 2 (18:07):
I could see, you know, like the you know that
tanginess that you get from the fermented cheese that.
Speaker 1 (18:15):
I'm a sucker for blue cheese. Anything blue cheese. Favorite
sign me yet? Right?
Speaker 3 (18:18):
Yeah?
Speaker 2 (18:19):
Yeah, so ranch that They also have their spiced cider
not tried that.
Speaker 1 (18:25):
You can mix it into a cocktail, you can have
it as is.
Speaker 2 (18:28):
They've got their basic coat goat cheese log, which is
a rough name for a product they go out and
grab me a log. Will you you got a baby?
They got these adorable little lavocados. My wife gets those
these time. You know, you don't want them to go
to waste. If you don't have enough, you don't have
a family of four or something, you just want you know,
(18:50):
enough catto for yourself.
Speaker 1 (18:51):
There you go.
Speaker 2 (18:53):
Those hash browns. They've got these hash browns and I
haven't tried them, but apparently in an air fryer.
Speaker 1 (19:01):
They're the bomb.
Speaker 2 (19:03):
They've got their butter chicken with rice still a favorite.
Four dollars fifty cents. That's a steal.
Speaker 1 (19:09):
They've got.
Speaker 2 (19:09):
For desserts, they're sublime ice cream sandwiches. Oh man, I'm
an ice cream sandwich guy. That vanilla ice cream between
two you know, normal, just the chocolate, the deep dark chocolate.
These come in between chocolate chip cookies. Then they're rolled
in more many chocolate chips. All right, we come back.
(19:35):
Rotisserie chicken. Everybody loves Rotestrie chicken. You can get it
just about everywhere. Well, I'm going to give you a
couple of cheats, just some ideas that if you want
to make some appetizers and want to throw and want
to use the Roteste chicken, I got a couple ideas
for you.
Speaker 1 (19:50):
So go nowhere.
Speaker 2 (19:53):
You've been 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 Appum Neil Savader here with the Fork Report. Look
at that it's Saturday again. Did you miss me? I
missed you. Happy to be with you got more rain
coming this week? Hey, hey, Andrew, we got some rain
(20:17):
coming this week. You know what it's gonna be.
Speaker 1 (20:19):
It's good.
Speaker 2 (20:19):
Yeah, we need it. We need this, We need this.
This is gonna be good for us.
Speaker 1 (20:25):
We definitely need it. We definitely need the rain. This
is good. This is good. This is good.
Speaker 2 (20:30):
That's what everybody sounds like in La when it rains.
Speaker 1 (20:32):
Oh we needed this.
Speaker 4 (20:34):
This is Sometimes they hold a cup of coffee when
they say.
Speaker 2 (20:37):
Oh, yeah, yeah, exactly, we need looking out the window
longingly at the tears of God.
Speaker 4 (20:43):
Like they supervised it. They not we needed this. Yeah,
we needed this. This is good.
Speaker 2 (20:48):
It's like an Ada boy to God. Nice job, God,
look at this. We need this.
Speaker 1 (20:52):
He's so glad you like it. That's my God voice.
I guess I don't know.
Speaker 2 (20:56):
Roe dissary chicken. It's everywhere. You can't get away from
rotisserie chicken, no matter where you go. So here's a
couple of super easy appetizer you can whip up with
rotisserie chicken that you get from the store. And you know,
this isn't like a deep dive into recipes. Sometimes I
just want to inspire you with a couple of ideas.
You can do a little research on your own here.
(21:17):
But you grab a rotisserie chicken. You've got you know,
white meat on there, you've got dark meat. It's luscious,
it's salty, it's yummy, and it's not cheating. I think
that it's okay to get it pre cooked and go
to town on it. You can do a buffalo chicken dip,
you know, that's one of those things. You use blue cheese.
You can put some heat in there and then you
(21:38):
mix in some chopped chicken and you're good to go.
How about Southwestern egg rolls, So think regular egg rolls,
but with a Mexican flare. So you can stuff tortillas
with chicken, peppers, corn beans, whatever you like, and you
can either bake them off or fry them, and you
put the little chicken on the inside and that will
(22:00):
turn it up and make it just a little extra tiller.
Now there's something where you can have a nice like
cram dip or something like that that you put in there.
Speaker 1 (22:11):
That's wonderful.
Speaker 2 (22:11):
How about some air fryer tiketos similar to that super
quick you're using the rotisserie chicken and you can load
them up with your favorite toppings like cheese and things
like that. There may be some you know, diced onions
or something like that, and that's lovely Buffalo chicken sliders.
Speaker 1 (22:32):
So imagine this.
Speaker 2 (22:33):
You got five ingredients or so you toss them together,
a little bit of heat, a little bit of sour cream,
you toss the little chopped chicken in there, and then
you put them on small burger buns. You can even
use the sweet like Hawaiian roll chicken caesar toast. I
thought this was cool. So a little picture this, like
(22:53):
tiny little crunchy bread with tiny little caesar salads on
it with chopped chick looks kind of fancy, super easy,
hold it in your hand and enjoy it. And things
like a app you know, like warm chicken nacho dip
with cheese, and you can put you know, like keeso queso.
(23:16):
Actually no, if you're doing velveta, it's keso. Is that
that is a white man's concoction, but it is damn tasty.
And then you can use that as your nacho chip
dip or what have you. Or you can do tachos.
You know what tachos are those tatter tots. You use
(23:37):
tater tots instead of chips. Oh yeah, then you chop
up that rotisserie chicken. You put them on top. Oh right,
a little bit of cheese. You see what I'm picking up,
what I'm putting down right, A little bit of that
cheese on there.
Speaker 1 (23:53):
M m. Maybe some grilled onions. Oh yeah, oh yeah.
Now you're listening your little ears per crap.
Speaker 2 (24:02):
And then you top it with some of that rotisserie
chicken diced up I like myself, some dark meat. Mix
it up, a little bit. That's sweet, salthy goodness on there.
And you got something good going on. You can chop
up those tomatoes, give a little freshness on there, some
cilantro if you like that. If you're not part of
(24:23):
the ten percent of the planet that thinks it tastes
soapy and you just chop that, No, that's a real thing, Robin.
You just gave me a raised eyebrow. You don't know
that there's actually there is. I think it's ten percent
of the population does not like cilantro. Not just because
they're like, I'm not into that. It actually tastes like
(24:45):
soap to them. It's they have an actual biological response
to cilantro. I'm not one of them. I like it myself, fresh, bright, tasty, earthy, lovely.
But if that's your jam, then that's how to use
that rotisserie chicken. All right, stick around, boy, is this
(25:09):
gonna be fun. We're gonna go through some of the
menu items at Stonefire Grill. Like I said, that is
my choice for the big game tomorrow, that barbecue Try Tip.
Good night, listen. I like to grill. I make a
mean Try Tip ten out of ten. I would rather
have Stonefire Grills Try Tip than my own. And I'm
(25:31):
making it to my tastes, but they're making it more
to my tastes. So we're gonna talk to Dag when
we come back and get into that Dave Dave Youngberg
is the CEO. He's gonna come in. He's brought some food.
We're gonna talk about the history. It's a local one
of those local great stories as well. Twelve locations here
in the Southland, so go know where
Speaker 3 (25:53):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. How do you do man?
Another week has gone by and we get to hang out.
Speaker 3 (00:11):
I know.
Speaker 2 (00:11):
I'm with you every day Monday through Friday on the
Bill Handle Morning Show with the Gang.
Speaker 1 (00:17):
They're happy to do that every single day.
Speaker 2 (00:19):
Little Voice of Reason, poking him, putting him on his heels,
him slapping me around. It's a mutual love thing. But
you can join us there and we always have a
good time. But this is our special time. This is
where we come together and we celebrate food, the people
that make it, the culture behind it, all of those things.
Speaker 1 (00:39):
And we got a lot to get into today.
Speaker 2 (00:41):
Of course, the Super Bowls tomorrow, so snacks are going
to be at the top of mind. We've got our
friends from Stonefire Grill coming and the hallways are a
buzz with excitement knowing that we are going to have
some delicious food today, So stick around for that. Let's
(01:02):
get into probably one of the most popular dips for
any game or event, or you know, anytime you want
to celebrate and hang out, Guacamole is right there at
the top right. Who doesn't love a good guacamole that rich, savory, delicious,
(01:24):
so silky smooth, with little speed bumps of flavor and
texture and magic in it.
Speaker 1 (01:32):
How could you not love it?
Speaker 2 (01:33):
So for Technique of the Week, I want to start
with something they are referring to as the guacamole that
broke the Internet. Some are even calling it perfection. I
don't know that I'd go that far, but it did
take me down a path of interest and curiosity. Now,
our friend Amando Chef Mondo, who sadly is no longer
(01:55):
at the station here, but is, you know, thriving because
he's a strong mind. I did wonderful individual. You've heard
about his wonderful guacamole. We've talked about that on the
air with him before. He likes a chunky style. It's
almost kind of like a salsa because he likes to
have the chunks in there, and that's a whole different
(02:16):
experience experience with his chips, and that becomes almost like
a flavor in his guacamole, the texture.
Speaker 1 (02:25):
So this all comes down.
Speaker 2 (02:27):
To one ingredient in this guacamole that supposedly broke the Internet.
That's all over the place right now. It's one of
those recipes. It basically never changes. You've got avocado's, lime, garlic.
Some people put sour cream in there. I've never put
sour cream in it, but I'm sure I've had some
(02:47):
that has had it in it. You know, tomatoes, if
you so choose, and you have your kind of basic Well,
the addition here is chopped iceberg lettuce.
Speaker 1 (03:05):
Now I've had this before and I did like the crunch.
The key here is.
Speaker 2 (03:13):
I guess this is added just for not only the crunch,
but it bulks up. Let's say, avocados are expensive. Actually,
I think right now they're doing okay, but you know,
I think we're in new days for sure, and don't
know what price of anything is going to be one
day to the next, so you might want to bulk
it up. It makes a little go a longer way.
(03:36):
I can see that the crunch, I can see that.
Is there a calorie change, Yeah, probably a minuscule one,
because you've got basically, you know, it's water. Let iceberg
lettuce doesn't have any calories really, it's just water, and
so you put that. So I get that. But there
are people that are loving the so called hack of
(03:57):
having chopped iceberg lettuce in their welcome Molly and I
think it probably comes down to the crunch. So you
mash your avocados, you throw in your usual mix ins,
and then you fold in this finely chopped lettuce. Now,
the key is it's got to be fairly small so
(04:20):
it mixes in there. You don't want it to be
too large, but you want to be able to get
that crunch. The thing to me is you got to
put it in right before serving. I would imagine you
don't want that wilty, nasty lettuce like on your teeth
(04:40):
or anything like that. So you, you know, because there's
something about having you know, it could be textured, but
you want it creamy.
Speaker 1 (04:51):
You want to have that kind of smoothness to it.
Speaker 2 (04:59):
So I'm cure to see if this becomes even more
of a trend. I think it's not really adding any
flavor to it, but to me, it's going to add
that crunch. And that's what I got focused on. What
about a little crunch? What about bringing something You get
a tiny bit of crunch from the tomato. They're fresh, bright,
(05:20):
with a little tooth to them. They can stand out.
Some people will add even bits of bacon on top
and that gives a crunch and can add a little something.
But some folks were really into this, and I didn't
find it the eureka moment that some people did. I
(05:40):
didn't find it as super innovative and oftentime. I see
on the internet things that have come and gone a
long time ago and now they're coming back.
Speaker 1 (05:52):
I get it. You're new.
Speaker 2 (05:55):
Gen Z is like, oh my gosh, you've never done
this before. I'm like, those are called bell bottoms. They've
been around like four times already. So the extra crispy
lettuce known as iceberg is probably the best option.
Speaker 1 (06:11):
Do it in the last porsche.
Speaker 2 (06:13):
In the last moment of making your guacamole, and see
if you like it, you know, maybe make a big
batch and put some aside and try it in there. Now,
there are some ingredients that I want you to think
about that might juj up. And then my simple, super
duper tasty, easy to make guacamole when we come back.
Technique of the week guacamole prior to the Super Bowl,
(06:36):
because guacamole.
Speaker 1 (06:38):
You're welcome.
Speaker 3 (06:38):
You're listening to The Fork Report with Nil Savedra on
demand from kfi am six forty.
Speaker 2 (06:45):
Happy to be with you today talking food, nay, celebrating
food every Saturday for three hours here a little bit
like last weekend, you know, little cool out, lovely day,
slightly cloud but looking forward to rain again. I think
starting about the same time on Wednesday or something. So
(07:08):
which is good because you know what we get to do, Andrew,
this is the big thing.
Speaker 1 (07:11):
When it rains.
Speaker 2 (07:12):
We all go go, this is good. We really needed this,
We really need this is good. This is good. So
can we do that this week? If we see each other,
good to see oh man, look at this rain.
Speaker 1 (07:27):
We needed this. This is good, this is good. We
needed this.
Speaker 2 (07:31):
So we'll keep doing that throughout the week. That'll be great.
All right, you've got the super Bowl tomorrow. I'm talking
about guacamoley. A couple of things that you can put
into guaca moley that might give it some zip. Some
people add mayo or sour cream. I've never done that,
but that may change the creaminess of it. The oil
(07:55):
from the mayo may keep it from oxidizing more quickly,
make it a little tart. Some people add celery, and
I think it goes to what we were talking about
that guacamole hack that everybody is talking about about chopped
iceberg lettuce. I think that gives it crunch, and if
that's your thing, then maybe that's what you're looking for.
(08:16):
So they say, just chop up a handful of celery,
puts it in there and makes it a little something different. Now,
one of the things that I've talked to you about
many times, and I love doing this, and I think
it adds another level of complexity, and that is I
take my avocados, I depict them. I you know, cut
(08:36):
them in half, and I take them out of the peel.
I peel them rather I take them out of their
their skin. There, keep in mind you want to wash avocados.
A lot of people think, oh, I don't need to
wash them because I'm going to cut them and I'm
not going to eat the skin. But when you cut them,
you drag whatever's on the skin in through the flesh.
(08:59):
So make sure you clean them before you cut them.
Then you depict them. And what I do is I
put a little olive oil on them, a little salt
and pepper on them, and I grill them high heat,
get that sere on them, get a little smoke on there.
I do that with the onions as well, cut them
in half and then grill them and then dice them
(09:20):
up afterwards, and that adds a smokiness that I think
is quite magical. Sometimes you can use a flavored olive
oil as well. If you're going to put some olive
oil in there, what does olive oil do well? It
can also add that layer of protection against oxidation, which
is helpful.
Speaker 1 (09:40):
So I love that.
Speaker 2 (09:41):
One strange recipe that I saw that I thought would
be interesting is putting a little something sweet and then
some heat in there. And this was a peachy jlapeno
guacamole recipe. So they added peach and they added some
halapenos to it. Thought that was interesting.
Speaker 1 (10:00):
Ever tried it.
Speaker 2 (10:00):
I've also heard people putting beans in there for extra fiber,
if that's your jam. But here's my last tip to you.
If you want, if you've never had a guacamole, you've
never made a guacamole that you've liked, ratios, whatever it is,
get yourself.
Speaker 1 (10:20):
Good. You can buy it, find it at different restaurants.
Speaker 2 (10:24):
You can buy it at some of the deli sections
in your local grosser wherever it might be. Get some
good uh, piko day gyo. Get some good piko da
gyo and a little lime juice. It already has some
in there, but you get that and you mix it
into your roughly chopped.
Speaker 1 (10:47):
Avocano.
Speaker 2 (10:49):
Then you can add a little garlic powder if you want,
or salt and pepper to taste. But I'm telling you
a lot of times that is the quickest way to
make a good guacamole. Already has the proportions in the salsa,
and you're good to go. So if you don't ever
(11:10):
like your guacamolean, you think it always lands flat, try
just getting some pika the dio, not creamy or any
like that. Sometimes I see it where it looks like
it's too mixed up. You want it kind of rustic
and chunky style, and you put that in there, and
you mix that up, and I think you'll be surprised
what that gives you. Either way, enjoy yourself tomorrow. I
(11:32):
think guacamole is a must, and it's always a crowd
pleaser if you make it ahead of time. An easy
way people say, put water on it, all these things.
The easiest way to do it put it in a bowl,
then get a sheet of plastic wrap, put it over
it and push it in to the guacamole. No air
bubbles all the way to the edge, then over the
(11:53):
lip and you put that in there and it won't oxidize.
Then when you're gonna serve it, you take that plastic
wrap off. You stir it up so it looks nice
and not flat and mushy. Stir it up and then
serve it that way and it will stay good. The
put it keeping the pit in their all those wives
tales that doesn't work, doesn't do crap to it. I
(12:14):
know your abuelita used to do it, and all that
doesn't do anything. Sorry, even science beats. Sorry, but that's
the case.
Speaker 3 (12:24):
All right.
Speaker 2 (12:24):
Stick around what's hot Trader Joe's. There's one particular item
that stands out, and then that you may want to try.
I feel like a little heat in some others that
I wasn't even aware of. So stick around for that
and go nowhere.
Speaker 3 (12:36):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (12:42):
A lot to get to.
Speaker 2 (12:43):
We're gonna and we got the folks from Stonefire Grill
coming in. They've got a bunch of great food. Of course,
the big games tomorrow. I've told you this, handle has
told you this. That's our choice for the big game.
You want to feed your friends and family. I'm telling
you never ever sent anyone there and have them come
back disappointed. They always have their favorites, of course, and
(13:06):
then they do things like I didn't know they had that.
Do they have sandwiches? Yes, I didn't know they had that.
Do they have roasted cauliflower? That will blow your mind?
With a tahini lemon tahini sauce yues. So we'll get
into some of those things. I came prepared, like I
ate a light breakfast, you know, did my stretches, my
(13:28):
tummy stretches.
Speaker 1 (13:29):
All of that.
Speaker 2 (13:31):
I wanted to invite you to something personal. A lot
of you when to meet you have asked me about
my art background and design and making hobbies and things
like that, and you've been very kind to be interested
in it, and so I thought, you know what, Now
this is the year of creativity for me. I'm really
going back to my roots of wanting to create. And
(13:54):
I am a true believer that in all literary literary devices,
or in all literature is what I'm looking for. Film television, books, religion,
the good create and the bad destroy always. And I
believe if we get focused on making things, creating things,
(14:16):
and that could be a lot of stuff. It could
be food, it could be a lot of different things.
Don't have to be art specifically per se, even though
art is everywhere. So I started another Instagram and it's
at sav SAA v CEO Savco, which is the name
of a little small business that I have, Savco Industries.
(14:39):
That's it at Savco Industries. And you can find me
on Instagram there. And I'm really digging in. I'm posting
some old stuff that I've made. Says you're blocked.
Speaker 1 (14:51):
You are blocked.
Speaker 4 (14:51):
No, you're blocked. I'm just kidding. It's nice. It looks good.
Oh because I did block you.
Speaker 2 (14:56):
Okay, yeah, I said, whatever you do, don't don't let
that Andrew.
Speaker 4 (15:00):
I'm using a VPN, so that's probably how I got Rice.
Speaker 2 (15:04):
But that's kind of it's like my personal you know,
I don't know space to be creative and talk about
creative things techniques I use when I make things.
Speaker 1 (15:14):
I just got it.
Speaker 2 (15:15):
I just got a nineteen seventies JVC television. It was
called the Helmet or something like that that my dad,
my mom and dad had in their bedroom that I
used to watch next to my dad as a kid.
Speaker 1 (15:28):
And I found one.
Speaker 2 (15:29):
And they're kind of hard to find, especially white, which
was the color. You can find red more often, and
they can get expensive. So I found one at a
decent price, and I'm going to refurbish it, and that's
I'm going to start posting like a little you know,
images of that progression and stuff.
Speaker 4 (15:46):
So now I'm conflicted because I see Star Trek and
Star Wars. I don't know which one.
Speaker 2 (15:49):
You're more actually a hard Star Wars guy, but I
like all ice all sci fi. I don't I don't
hate on either side, but I'm definitely a Star Wars kid.
Speaker 1 (15:58):
Got it?
Speaker 2 (15:59):
Yeah, And when you look for a look at pictures
of my shop and things like that, and occasionally I'll
do live Instagram lives from my shop as well, but
I would love that. It would mean a lot to me.
If you're interested for inspiration or to connect or ask questions.
It's again at save SAA v COO Industries Savco Industries,
(16:25):
and that's where I do my creative stuff. So that's
it all right, Now, moving on, what's hot at Trader Joe's.
You know, there's a lot of TJ must haves. Everybody
loves them. They just wrapped up their sixteenth annual customer survey,
so this is I didn't carry the one two thousand
and five.
Speaker 1 (16:43):
They've been doing this right and.
Speaker 2 (16:45):
The basically they survey their biggest fans and find out
what people are into.
Speaker 1 (16:51):
And you know what won this year.
Speaker 2 (16:53):
Chili and Lime rolled corn tortilla chips and people are
obsessed with them. Tim Kates just down the hall at
our sister station, a five seventy LA Sports, He's the
one that turned me on to them. And they're like
rolled tortilla chips. They're actually rolled like little Tikto's or something,
(17:16):
and they're red. They're that bright, you know, fire red
that every you know is on everything, Fredo's and everything.
And they got Chili and Lime and they cannot keep
them in Trader Joe's. I mean, these are one of
those things that people go in there and they buy
multiple packs and take them with them. So that's a
(17:38):
big one. They've won twice both overall in the snack
category and and they're Hall of Fame and that's where
they put the cereal winners, the ones that just keep
winning over and over. So they're famous mandarin orange chicken.
If you haven't had that, that's delicious. So that's one
(17:59):
of the things that have done. So some of the
new stuff. They have Irish potato chips with blue cheese flavor.
Speaker 1 (18:04):
Those are killing it. That sounds pretty good to me.
Speaker 2 (18:07):
I could see, you know, like the you know that
tanginess that you get from the fermented cheese that.
Speaker 1 (18:15):
I'm a sucker for blue cheese. Anything blue cheese. Favorite
sign me yet? Right?
Speaker 3 (18:18):
Yeah?
Speaker 2 (18:19):
Yeah, so ranch that They also have their spiced cider
not tried that.
Speaker 1 (18:25):
You can mix it into a cocktail, you can have
it as is.
Speaker 2 (18:28):
They've got their basic coat goat cheese log, which is
a rough name for a product they go out and
grab me a log. Will you you got a baby?
They got these adorable little lavocados. My wife gets those
these time. You know, you don't want them to go
to waste. If you don't have enough, you don't have
a family of four or something, you just want you know,
(18:50):
enough catto for yourself.
Speaker 1 (18:51):
There you go.
Speaker 2 (18:53):
Those hash browns. They've got these hash browns and I
haven't tried them, but apparently in an air fryer.
Speaker 1 (19:01):
They're the bomb.
Speaker 2 (19:03):
They've got their butter chicken with rice still a favorite.
Four dollars fifty cents. That's a steal.
Speaker 1 (19:09):
They've got.
Speaker 2 (19:09):
For desserts, they're sublime ice cream sandwiches. Oh man, I'm
an ice cream sandwich guy. That vanilla ice cream between
two you know, normal, just the chocolate, the deep dark chocolate.
These come in between chocolate chip cookies. Then they're rolled
in more many chocolate chips. All right, we come back.
(19:35):
Rotisserie chicken. Everybody loves Rotestrie chicken. You can get it
just about everywhere. Well, I'm going to give you a
couple of cheats, just some ideas that if you want
to make some appetizers and want to throw and want
to use the Roteste chicken, I got a couple ideas
for you.
Speaker 1 (19:50):
So go nowhere.
Speaker 2 (19:53):
You've been 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 Appum Neil Savader here with the Fork Report. Look
at that it's Saturday again. Did you miss me? I
missed you. Happy to be with you got more rain
coming this week? Hey, hey, Andrew, we got some rain
(20:17):
coming this week. You know what it's gonna be.
Speaker 1 (20:19):
It's good.
Speaker 2 (20:19):
Yeah, we need it. We need this, We need this.
This is gonna be good for us.
Speaker 1 (20:25):
We definitely need it. We definitely need the rain. This
is good. This is good. This is good.
Speaker 2 (20:30):
That's what everybody sounds like in La when it rains.
Speaker 1 (20:32):
Oh we needed this.
Speaker 4 (20:34):
This is Sometimes they hold a cup of coffee when
they say.
Speaker 2 (20:37):
Oh, yeah, yeah, exactly, we need looking out the window
longingly at the tears of God.
Speaker 4 (20:43):
Like they supervised it. They not we needed this. Yeah,
we needed this. This is good.
Speaker 2 (20:48):
It's like an Ada boy to God. Nice job, God,
look at this. We need this.
Speaker 1 (20:52):
He's so glad you like it. That's my God voice.
I guess I don't know.
Speaker 2 (20:56):
Roe dissary chicken. It's everywhere. You can't get away from
rotisserie chicken, no matter where you go. So here's a
couple of super easy appetizer you can whip up with
rotisserie chicken that you get from the store. And you know,
this isn't like a deep dive into recipes. Sometimes I
just want to inspire you with a couple of ideas.
You can do a little research on your own here.
(21:17):
But you grab a rotisserie chicken. You've got you know,
white meat on there, you've got dark meat. It's luscious,
it's salty, it's yummy, and it's not cheating. I think
that it's okay to get it pre cooked and go
to town on it. You can do a buffalo chicken dip,
you know, that's one of those things. You use blue cheese.
You can put some heat in there and then you
(21:38):
mix in some chopped chicken and you're good to go.
How about Southwestern egg rolls, So think regular egg rolls,
but with a Mexican flare. So you can stuff tortillas
with chicken, peppers, corn beans, whatever you like, and you
can either bake them off or fry them, and you
put the little chicken on the inside and that will
(22:00):
turn it up and make it just a little extra tiller.
Now there's something where you can have a nice like
cram dip or something like that that you put in there.
Speaker 1 (22:11):
That's wonderful.
Speaker 2 (22:11):
How about some air fryer tiketos similar to that super
quick you're using the rotisserie chicken and you can load
them up with your favorite toppings like cheese and things
like that. There may be some you know, diced onions
or something like that, and that's lovely Buffalo chicken sliders.
Speaker 1 (22:32):
So imagine this.
Speaker 2 (22:33):
You got five ingredients or so you toss them together,
a little bit of heat, a little bit of sour cream,
you toss the little chopped chicken in there, and then
you put them on small burger buns. You can even
use the sweet like Hawaiian roll chicken caesar toast. I
thought this was cool. So a little picture this, like
(22:53):
tiny little crunchy bread with tiny little caesar salads on
it with chopped chick looks kind of fancy, super easy,
hold it in your hand and enjoy it. And things
like a app you know, like warm chicken nacho dip
with cheese, and you can put you know, like keeso queso.
(23:16):
Actually no, if you're doing velveta, it's keso. Is that
that is a white man's concoction, but it is damn tasty.
And then you can use that as your nacho chip
dip or what have you. Or you can do tachos.
You know what tachos are those tatter tots. You use
(23:37):
tater tots instead of chips. Oh yeah, then you chop
up that rotisserie chicken. You put them on top. Oh right,
a little bit of cheese. You see what I'm picking up,
what I'm putting down right, A little bit of that
cheese on there.
Speaker 1 (23:53):
M m. Maybe some grilled onions. Oh yeah, oh yeah.
Now you're listening your little ears per crap.
Speaker 2 (24:02):
And then you top it with some of that rotisserie
chicken diced up I like myself, some dark meat. Mix
it up, a little bit. That's sweet, salthy goodness on there.
And you got something good going on. You can chop
up those tomatoes, give a little freshness on there, some
cilantro if you like that. If you're not part of
(24:23):
the ten percent of the planet that thinks it tastes
soapy and you just chop that, No, that's a real thing, Robin.
You just gave me a raised eyebrow. You don't know
that there's actually there is. I think it's ten percent
of the population does not like cilantro. Not just because
they're like, I'm not into that. It actually tastes like
(24:45):
soap to them. It's they have an actual biological response
to cilantro. I'm not one of them. I like it myself, fresh, bright, tasty, earthy, lovely.
But if that's your jam, then that's how to use
that rotisserie chicken. All right, stick around, boy, is this
(25:09):
gonna be fun. We're gonna go through some of the
menu items at Stonefire Grill. Like I said, that is
my choice for the big game tomorrow, that barbecue Try Tip.
Good night, listen. I like to grill. I make a
mean Try Tip ten out of ten. I would rather
have Stonefire Grills Try Tip than my own. And I'm
(25:31):
making it to my tastes, but they're making it more
to my tastes. So we're gonna talk to Dag when
we come back and get into that Dave Dave Youngberg
is the CEO. He's gonna come in. He's brought some food.
We're gonna talk about the history. It's a local one
of those local great stories as well. Twelve locations here
in the Southland, so go know where
Speaker 3 (25:53):
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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