October 18, 2025 • 27 mins
Spooky Season is upon us! We are talking pumpkin spice and pumpkin lasagna for Technique of the Week. PLUS we have your Halloween plans. It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Hey, hey, Kayla, Yes, Neil,
what's a vampire's favorite fruit?
Speaker 3 (00:15):
I can't, I can't think of anything.
Speaker 1 (00:17):
A neck terrain, a blood orange.
Speaker 3 (00:21):
Okay, that one's good. That one's yeah, that's very start.
Speaker 4 (00:25):
All right, let me teat you got it.
Speaker 2 (00:41):
Let me teach you who had it, Hoda Marion Nathan,
Let me teach you who had it?
Speaker 5 (00:51):
Everywhere?
Speaker 4 (00:52):
Oh, let me teach you who had it. Let me t.
Speaker 1 (01:00):
It's all things food, beverage and beyond.
Speaker 2 (01:04):
I am your well fed host, Neil Servader, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(01:27):
that come out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 3 (01:40):
Well, what you it's not thought it was pumpkin?
Speaker 2 (01:43):
No, it's the spices you put into pumpkin puree when
you're making pumpkin pie.
Speaker 3 (01:48):
So the spices that go in the pumpkin spice isn't
even made from pumpkin. No, I think that should be illegal.
Speaker 2 (01:55):
You know that poultry spice isn't actually made from chicken
or poultry.
Speaker 1 (02:05):
So a lot of people get it confused.
Speaker 2 (02:07):
It's a mix of spices that you add to pumpkin
to make pumpkin pie. And you used to get them
all separately. You've got some nutmeg in there, some cloves, cinnamon,
these types of things, right, and they're in uh, you know,
different parts, and that's what you use and that's what
goes into everything. But a lot of people don't understand
(02:29):
that there's no pumpkin in it.
Speaker 1 (02:33):
The star of the show is the pumpkin.
Speaker 2 (02:35):
And back in the day, you'd get a pumpkin, usually
a sugar pumpkin. Not every pumpkin is good for boiling
or roasting and pureting. And so you need a good
edible pumpkin, something like a smaller sugar pumpkin, and then
you'd you'd roast it and then you'd pure it and
(02:58):
you'd get the big chunks out and that's what you'd
make your pumpkin pie with when you put the spices in.
So nowadays you can go and just buy pumpkin spice,
which has all the combinations in there. We've talked many
times how to put that together. I'll give you. I'll
give you a quick recipe for that when we come back,
so that you can have that too. But oftentimes during
(03:20):
this time of the year it hits fall and you
see those food those canned pyramids in the grocery store
of just the pumpkin pure that we all grew up with,
that mom makes or Dad makes your pumpkin pies with,
and all of that. Well, if you notice there is
(03:40):
so much of that that sometimes you get too much.
You have a spare and I thought, you know what,
today would be a good day to go through options
of other things you can do with purade pumpkin because
we get it at the house for making pumpkin soups.
Make it straight from the puree. You can add cream,
(04:01):
you could add coconut milk to it.
Speaker 1 (04:04):
You can.
Speaker 2 (04:05):
I like it with a little and my wife likes
it with some Oh gosh, what is the spice that
I'm thinking of right? Now I'm asking you to guess
or are you? Are you really trying to read my
mind right now?
Speaker 3 (04:19):
I was, But I don't think it's an East Indian
spy that I'm cumin.
Speaker 1 (04:23):
No, but that's it again? What's that? No, it's a.
Speaker 2 (04:29):
Flavor where everybody's screaming at the radio. Meg No, it's
a it's never mind, this is horrible radio is Can
we start over? Hey, Kayla, you know what the.
Speaker 3 (04:45):
We're not doing. We're not doing it.
Speaker 2 (04:47):
How many times we're gonna start today? So you get
those cans a pumpkin? Uh, and it's gonna kill me. Now,
it's gonna literally, I'm worse than handle. It's gonna sit there.
I'm not going to be able to uh d masala.
Speaker 3 (05:01):
No, I'm googling. It's google it.
Speaker 1 (05:05):
God's killing me right now. It's uh.
Speaker 6 (05:09):
What does it taste like? What does it smell like?
Speaker 2 (05:11):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it right He's a
West Indian, right East Indian?
Speaker 7 (05:23):
Bad?
Speaker 1 (05:25):
Come on, Kayla, all right, we.
Speaker 3 (05:27):
Can't google on the radio, can we'll figure it out.
Speaker 2 (05:30):
I'm gonna I'm gonna move forward because now it's bugging
me and I have to move forward. So you get
these leftover cans of pumpkin puree or they're a good price,
and you say, I'm just gonna grab some and we're gonna.
Speaker 1 (05:40):
Figure it out. There's some basics.
Speaker 2 (05:42):
Of course, the pumpkin pie is the first thing everybody
uses for it. Pumpkin bread is another one, and Tim
Comway's wife, Jennifer, she makes a killer pumpkin bread, very moist,
very delicious. We've given the recipe out normally during Thanksgiving time,
but if you've had your fill of pies and all
(06:04):
those basic things, there is other things. Get this, pumpkin cream, cheese, muffins,
pumpkin soup, pumpkin lasagnia.
Speaker 1 (06:17):
Stop it.
Speaker 2 (06:19):
One of the things I've loved doing with pumpkin is
making pumpkin ravioli. Yeah, you heard right. Pumpkin ravioli is
a maze balls. So using these things to make you
know different types of foods is it's more than don't
(06:41):
see it just as the pumpkin pie route, because there's
so much that you can do with a you know,
like I said like a pumpkin soup. So a really
simple pumpkin soup you want to put together.
Speaker 1 (06:53):
You can.
Speaker 2 (06:55):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a sweeter flavor.
Speaker 1 (07:02):
If you have a.
Speaker 2 (07:03):
Stick blender or an immersion blender, that's going to be
the hot tip. So three tablespoons sun salted butter, two
carrots thinly sliced. That carrot's going to add a different
sweetness level to it. One medium yellow onion, finely chopped,
one tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger,
(07:25):
some kosher salt, fresh ground pepper, of course to taste.
Twelve ounces of butternut squash peeled into cubes. Two teaspoons
of tomato paste. That's the really dense stuff that comes
in what looks like a toothpaste tube. You want half
teaspoon smoked paprika, one fifteen ounce can of pumpkin puree,
(07:50):
six cups or more of low sodium vegetable roth, heavy
cream or sour cream, and then roasted pumpkin seats for
the top. Do you just put this stuff in a
Dutch oven, a heavy pot over medium heat.
Speaker 1 (08:03):
You melt that butter.
Speaker 2 (08:04):
You have the carrots, onions, garlic, ginger, season with salt
and pepper. Cover to cook occasionally until vegetables are tender,
about five minutes or so. For that, you add squash,
cover and cook, stirring occasionally.
Speaker 1 (08:18):
Squash is barely.
Speaker 2 (08:20):
For tender about four to five minutes, you add the
tomato paste and a paprika. You cook, stirring until the
tomato paste is brick read one to two minutes. Then
you add the pumpkin puree and six cups of that broth.
Partially cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
(08:42):
occasionally until the squash is very tender about fifteen minutes.
You move from the heat. Use that immersion blender I
was talking about, blend until smooth. You can also put
it into a regular blender. It just is so much
easier to do it right there in the pot. You
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
(09:05):
put the cream on top and it's not difficult at all.
A couple more recipes. I want to get into that
pumpkin lasagna. And if you didn't get these, it's really
easy to go back and listen to the podcast on
KFIM six forty.
Speaker 1 (09:21):
Dot com and you can put it all down there.
Speaker 2 (09:23):
All right, So the Fork Report, I'm Neil savadri kfi
AM six forty.
Speaker 5 (09:27):
You're listening to the Fork Report with Nil Savadra on
demand from kfi AM six forty.
Speaker 4 (09:35):
Curry curry.
Speaker 2 (09:40):
I feel like I puffed passed a watermelon curry.
Speaker 1 (09:44):
Thank you. You guys are the best. God, I love my.
Speaker 3 (09:48):
Curry, so yeah, the best.
Speaker 2 (09:49):
They're so smart, people hitting me up from everywhere. I
don't know why I blocked it, but curry, Yes, curry
is so wonderful, so smoky, and I thought if I
started describing it, everybody was gonna say paprika, and we
already got that and all the and everything was great,
all the stuff, but curry, a pumpkin curry, coconut milk
(10:12):
soup is fantastic. And so I was just like, I
wish I smoked cigarettes. This would be a time I would.
I don't never reguards.
Speaker 3 (10:27):
Maybe could choose yourself to a cigar, I.
Speaker 2 (10:28):
Know, but I even stopped smoking cigars. I never smoked cigarettes,
but one time part of a clove cigarette with my
buddy when we were young, and we buried it, stuffed
it out, buried it on this corner. And whenever we
were younger, and he'd say, man, I just gonna fight
my parents. I go meet me at the smoking corner
(10:51):
or whatever, and we go over there and sit and talk.
But I did smoke cigars for a long while. I
very much liked them. However, they make your goatee stink
and your skin stink. And I love my wife. I
wonder to have to smell my beard. They don't make
Zelman's beard freshener or anything.
Speaker 1 (11:11):
Yet.
Speaker 3 (11:12):
Listening and they make one, I wonder if.
Speaker 1 (11:13):
I could just open the capsule and rub it on
my face.
Speaker 2 (11:17):
All right, well, let's get into food now, okay, So curry,
Yes it was curry that I was thinking of.
Speaker 1 (11:22):
And you're all winners.
Speaker 2 (11:23):
There's just no reward, but in your heart, look to
your closest neighbor, friend or family member, looked them in
the ayengo, I'm a winner, and then walk away.
Speaker 1 (11:35):
All right.
Speaker 2 (11:35):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on delish dot com. Delish
dot com you can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com, and it's
(11:56):
just ideas for using the pumpkin puree, the hand stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with, and this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(12:16):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. Half cup or one stick of
unsalted butter, one onion chopped, four cloves of garlic finely chopped,
one teaspoon of cider vinegar, one teaspoon of dried sage.
(12:38):
Three fifteen ounce cans of pumpkin pure Oh, this sounds
so good. Two tablespoons pure maple syrup, one teaspoon grated
fresh nutmeg, kosher salt, freshly ground pepper to taste, of course,
one large egg, beaten to blend. One fifteen ounce container
(12:58):
of rakotta cheese, three cups shredded a fontina divided, three
cups shredded mozzarella divided, cooking spray, and one pound no
boil lasagna noodles. The no boil just makes it easy
because you literally out of the box into the dish
and they cook very nicely. Brilla makes a nice no
(13:24):
baked pasta. So I made something very similar to this,
and that's why I know these flavors. You preheat the
oven to three seventy five. You get that large saucepan
over medium heat. You melt the butter, the onions, the garlic.
You cook, stirring occasionally. It gets all that fragrant, lovely yumminess.
It softens down about seven minutes. You had that apple
(13:47):
cid or vinegar. You cook, stirring until mostly evaporated, about
four minutes. Stirring in the sage, you add pumpkin syrup
and nutmeg, season with the salt and pepper. You cook,
stirring it until it's all warmed through about five minutes.
Then in medium bowl you stir egg the ricatta, the
(14:07):
two cups of fontina, and two cups of mozzarella until combined.
You grease that thirteen by nine baking dish could be glass.
Whatever you use for your lasagna, use that cooking spray.
Smear a thin layer of pumpkin mixture on the bottom,
just like you would with your red sauce when making
a lasagna. Cover with about one quarter of noodles, top
(14:32):
with one third of the cheese mixture mixture. Spread one
third of the remaining pumpkin mixture over the cheese mixture.
Speaker 1 (14:39):
Oh my god, this sounds so good.
Speaker 2 (14:41):
Followed by a layer of noodles and another layer of cheese.
Repeat one more time. Finish with the remaining pumpkin mixture
and a layer of noodles. You want to sprinkle noodles
with remaining one cup of fontina and one cup of mozzarella.
You cover the dish with foil, bake thirty five minutes, uncover,
Increase the temperature to four hundred. Uncover the dish, and
(15:02):
continue to bake until cheese on top has melted about
twenty minutes, and then you want to let it sit.
I personally think lasagnas are better the next day, but
in this case, you know, as soon as it firms
up a bit, you can eat it and enjoy it,
But those were two fun recipes to me that I
thought might be a little different. There's all kinds of
(15:23):
other things out there, like pumping pumpkin ravioli, pumpkin im banadas,
and it just is the season for you know, trying
some of these. You can do it in enchiladas as well.
All kinds of fun different combinations that you can use
for the holidays with that pumpkin puree that you find
(15:43):
in the cans everywhere about now, all right, stick around.
We've got many guests that I want to introduce you
to a lot of fun things, including talking decorating your
house for Halloween and carving pumpkins. So go know where.
It's the Forkerport Savedra KFI AM six forty.
Speaker 5 (16:02):
You're listening to The fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:09):
Happy Saturday to you. It's the fork Report. I'm your
well fed host, Neil Savedra. How do you do We
get together every Saturday for three hours We shake off
all the heaviness of the news and the crap going
on in the world and come together and celebrate food,
the people that make it, the culture behind it, and
the holidays are here, and I know how it works.
Every year you slide, you go from zero to sixty,
(16:33):
and you slide into the end of the year. And
we thought we're going to start Halloween off and get
into the season already with a panel today. Ernie Alonzo,
Dusty Sage, of course, the CEO of mice chat dot com.
Julie Tremaine, a journalist and cookbook author. We'll be talking
about one of her books as well.
Speaker 1 (16:52):
Welcome Ernie. We'll start with you, buddy, How are you.
Speaker 7 (16:56):
Ex what it about the new season?
Speaker 1 (16:59):
Yeah, the season?
Speaker 2 (17:00):
So you are tell everybody about Haunted OC and how
you and I met and why you're here today.
Speaker 7 (17:08):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I gre up an
old town Orange and I loved just all the antique
stores and hearing all the ghost stories growing up in
the area and on business travel, I would always make
it a point to take ghost tours of the locations
(17:31):
I was visiting, and I thought, you know, I wonder
if there'd be enough ghost stories in the city of
to start a ghost tour. So I started the Old
Town Orange Ghost Tour in twenty ten, we had our
first tour and since then we've expanded. We have another
(17:51):
one in downtown Santa Ana, San Juan Capistrano, Downtown Fullerton,
black Star Canyon, the kellogg Yuse, the Heritage, Oh yeah,
see Bowers Museum. We have a special tour that we
do seasonally, So we have that starting next week on Thursday,
and then of course we're going to talk about this later.
(18:12):
Is the Walt Disney Mansion in Los Felis that Dusty
is a caretaker of.
Speaker 1 (18:20):
And the fabulous Dusty Sage.
Speaker 7 (18:24):
So we're really excited about that as well.
Speaker 2 (18:25):
Oh, I had the pleasure you were kind enough to
invite me last year when you came on and the
show for our Halloween show last year, and I went
and saw Dusty's work, and I gotta tell you, man,
it is.
Speaker 1 (18:39):
Heartfelt.
Speaker 2 (18:40):
It is intensely personal yet connected to the property. The
Disney mansion is in Los Felis, and so much of
his life was important in that part of town.
Speaker 1 (18:53):
And I mean, it's just fabulous to do a great job.
It's true.
Speaker 8 (18:58):
It's incredible for someone like me that writes about Disney
on a daily basis and visits theme parks all over
the world to also manage the home that Walt Disney
raised his family.
Speaker 1 (19:09):
It's incredible.
Speaker 2 (19:10):
Yeah, and your passion for that shows. But they're you know,
I don't know, all mansions are a little creepy in
their own right, but there's some interest like the architecture
and things that happen in the house. Tell us just
a minute, a minute about the current owner, because he's
an interesting individual.
Speaker 1 (19:28):
He's great.
Speaker 8 (19:29):
So the current owner of Walt Disney's house is famous
Russian horror movie director tymore bechmum Bettsoff and he did
Abraham Lincoln Vampire Hunter, which is a.
Speaker 1 (19:40):
Fun, fun film, really great.
Speaker 8 (19:42):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie, and it's it's not.
Speaker 1 (19:46):
It's My wife and I saw it in the theater
when we were dating. I mean it was. It was great.
Speaker 8 (19:50):
And he does vampire films two of my favorite vampire
films of all time, day Watch and night Watch. So
really some fun stuff. And he's also a huge Disney fan.
So when he heard that Walt Disney's mansion in the
Hollywood Hills, the one where Walt raised his family, was
available for sale, he had to have it, and he
(20:11):
had it restored back at tremendous expense report, stored back
to its nineteen thirties and forties look, and.
Speaker 1 (20:18):
It's it's.
Speaker 2 (20:21):
Magical in its own right to walk through it. Now
we're going to get into detailed. The last person on
our panel today hanging out with us throughout the show
as Julie Tremaine, journalist, cookbook author, and we'll be talking
about one that ties into villains and Disney, right.
Speaker 6 (20:35):
It definitely does. Hi, it's so nice see what you
think you for.
Speaker 2 (20:38):
Now, the pleasure's mine and you've been on our radar
and the book it just seems wonderfully fun.
Speaker 6 (20:43):
So the book and question, I've written quite a few
cookbooks with.
Speaker 9 (20:45):
The book in question is called Devilishally Delicious, and it's
a Disney villain's cookbook. It was an official, licensed Disney cookbook,
and all the foods in it are inspired by really
the best character.
Speaker 6 (20:56):
If we're being honest.
Speaker 9 (20:57):
Oh yeah, villain's like Maleficent and the Evil Queen guest on.
It was a lot, a lot of fun to make
and then we're I'm going to be making all those
foods pretty soon at the Disney Mansion.
Speaker 2 (21:10):
Oh, that's going to be so much fun. That's I'm
really excited about that combination. And when we were chatting
on the phone the other day, that came up and
I was like, I'm listening.
Speaker 1 (21:21):
You have my attention.
Speaker 2 (21:23):
So welcome back the three of us, the four of us,
rather the three panelists than me. We'll be talking throughout
the entire show about Halloween events to do, cooking history
here in southern California and the like. So a very
special opening to the Halloween season today on The Fork Report.
Speaker 1 (21:42):
Go no where.
Speaker 5 (21:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:53):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond, your friendly neighborhood. Fork Reporter Neil save here,
happy to be with you. We're starting the holidays off.
We've got Ernie Alonzo, Dusty Sage, and Julie Tremaine. Ernie
Alonzo we met. He also manages Bob Gerr, who's been
on the show before a few times. We love him
(22:15):
and also Haunted OC Hunted Orange County, and so he's
here on our panel today. Dusty Sage is the CEO
of mice Chat dot com and this is his first
time on the show, but I've seen his work because
I've been to the Disney Mansion in Los Phelis and
he does a couple different types of tours through there,
(22:39):
one of which is spooky. And in the evening we're
going to be talking about that. And a journalist and
cookbook author Julie Tremaine, a woman of many gifts and abilities,
and we were just chatting about how when Dusty gets
a call to come over to her house, he's like,
I'm in because he knows they're going to be She's
going to be testing some food recipes. There's going to
(23:01):
be food galower at Julie's house. So I'm trying to
get in on that. Her book is Devilishly Delicious cookbook.
Speaker 1 (23:09):
It's Disney Villains.
Speaker 2 (23:11):
Have you been to Disney Villain Knight when they do
the you know, the Villain Knite? I did.
Speaker 1 (23:16):
Hey, can we get the mics some bud? Thank you, sir.
Speaker 9 (23:19):
I don't think they've had that in a couple of years, right,
I think it's been maybe like three years since Villain's Night.
Speaker 1 (23:24):
Yeah, they change them up all the time.
Speaker 2 (23:25):
That's probably last time I was there, But it's fun
because you get you know, that was a big point
in Disney, and of course you guys can speak to
this that the villains were pronounced and they were a
very important part of the morals of the story. I
don't know if he meant for us to fall in
love with them, but a lot of them were so
(23:46):
wonderfully designed. Yeah, right, it just happens, you know, poison,
I'll eat that apple.
Speaker 9 (23:52):
I do actually have poison apples in the book, and
they are delicious.
Speaker 2 (23:56):
So when you come up with a poison apple and
you kind of feel like you have to doing a
villain's Disney villain's book, right, where do you start?
Speaker 1 (24:04):
Seat sweet savory? How do you go about that?
Speaker 9 (24:08):
Luk, Yes, toxic toxic mushrooms number one, No, excellent.
Speaker 1 (24:16):
First you have to get the poison. That's the key for.
Speaker 6 (24:18):
The poison apples.
Speaker 9 (24:20):
I was like, how do we just make a really perfect,
delicious baked apple and then make it look like it
came from a cartoon. So that really just came from
a bright green caramel sauce that looks like bubbling poison,
even though it is very tasty and it won't kill
unless you're allergic to caramel.
Speaker 6 (24:37):
It won't.
Speaker 1 (24:37):
Yes, that would be a problem.
Speaker 2 (24:38):
I'm looking at the at the inside of the book
right now and that I want to break this down
as far as contents. You've got appetizers, you've got breakfast,
You've got salads and sides, main courses, cakes and pies.
Speaker 1 (24:51):
Of course, you have to have pies.
Speaker 2 (24:53):
That's where you put the parts in, and cookies and
sweets and drinks.
Speaker 1 (24:57):
So this is like every course, yeah, every course.
Speaker 9 (25:01):
And what I love to do is when I have
people over for dinner, it's very much not like a
here's your starter, here's your main course. It's just like,
here is a delicious buffet of foods.
Speaker 6 (25:13):
Oh yeah, so lots and lots of small things.
Speaker 9 (25:15):
That's how I like to eat out at restaurants too,
is just you know, let's order eat things and everybody
share everything.
Speaker 2 (25:20):
Family style is great because you're it's very easy to
go down the path of what we're familiar with and
enjoy those flavors and stuff. But when you get something
that you weren't expecting and it's you know, the investment
is smaller when it's a small bite. So what's an
average spread for you? What are some of the things.
(25:41):
You said you like cooking the things in the book
just to cook them.
Speaker 4 (25:45):
I do.
Speaker 5 (25:45):
Well.
Speaker 9 (25:45):
Actually, this is my the Disney Villain's Book. I think
was my third cookbook. I've written eight now, so.
Speaker 2 (25:53):
A lot of them tie into, you know, other intellectual
property like movies or television or things like that.
Speaker 7 (25:59):
Right.
Speaker 9 (26:00):
I wrote Seinfeld the Official Cookbook. I wrote Supernatural, the
Official Cookbook. I've collaborated in a couple of cookbooks with
other chefs and other notable personalities. I think my favorite
one that I've ever done doesn't actually have my name
on it. It's called Food to Die For and it's
by paranormal investigator Amy Burney. Oh wow, and it's haunted
locations all over the country and then foods inspired by
(26:22):
those locations. So she and I worked on it together,
and are I think our number one favorite thing in
the book is Lizzie Bordon's meatloaf.
Speaker 2 (26:31):
I think I have this book right, Yeah? My wife
and I like, really weird crap.
Speaker 9 (26:37):
Well, I think we should be friends then, yes, So
it's actually Lizzie Borden's personal recipe.
Speaker 6 (26:42):
It was handwritten on a.
Speaker 9 (26:45):
Recipe card that the Fall River Historical Society had, and
we were able to access that, and now anybody at
home can cook that recipe. I'm going to say it's
like a hundred plus years old, and maybe food techniques
have improved since then, so like maybe there's a little
bit you can to make it a little shut up?
Speaker 2 (27:02):
Yeah first, yeah, well yeah, I guess, well, a little
bit of a plane Jane in one sense, and then
very extravagant in other parts of her life.
Speaker 6 (27:12):
Yeah, very creative in some other way.
Speaker 2 (27:15):
We come back, we'll talk more about, you know, fun,
playful foods for the holidays, but also Halloween in general,
things to do. There's so much going on in Los
Angeles and the Southland, so stick around.
Speaker 1 (27:28):
Ernie A.
Speaker 2 (27:28):
Lonzo, Dusty Sage, and Julie Tremaine are my panel of
guests today to bring in the Halloween season.
Speaker 1 (27:35):
So go know where.
Speaker 2 (27:38):
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 app.
Hey, it's Neil Savedri.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Hey, hey, Kayla, Yes, Neil,
what's a vampire's favorite fruit?
Speaker 3 (00:15):
I can't, I can't think of anything.
Speaker 1 (00:17):
A neck terrain, a blood orange.
Speaker 3 (00:21):
Okay, that one's good. That one's yeah, that's very start.
Speaker 4 (00:25):
All right, let me teat you got it.
Speaker 2 (00:41):
Let me teach you who had it, Hoda Marion Nathan,
Let me teach you who had it?
Speaker 5 (00:51):
Everywhere?
Speaker 4 (00:52):
Oh, let me teach you who had it. Let me t.
Speaker 1 (01:00):
It's all things food, beverage and beyond.
Speaker 2 (01:04):
I am your well fed host, Neil Servader, Thanks for
hanging out. It's the holiday season. I just I've wanted this.
I really want this. I like the smells and the
sights and the sounds and all of it into Thanksgiving,
into Christmas, into the New Year, and so the flavors
(01:27):
that come out, pumpkin being one of them, and not
just the pumpkin spice. People don't understand that pumpkin spice
doesn't have pumpkin in it. Did you just learn something,
miss Kayla?
Speaker 3 (01:40):
Well, what you it's not thought it was pumpkin?
Speaker 2 (01:43):
No, it's the spices you put into pumpkin puree when
you're making pumpkin pie.
Speaker 3 (01:48):
So the spices that go in the pumpkin spice isn't
even made from pumpkin. No, I think that should be illegal.
Speaker 2 (01:55):
You know that poultry spice isn't actually made from chicken
or poultry.
Speaker 1 (02:05):
So a lot of people get it confused.
Speaker 2 (02:07):
It's a mix of spices that you add to pumpkin
to make pumpkin pie. And you used to get them
all separately. You've got some nutmeg in there, some cloves, cinnamon,
these types of things, right, and they're in uh, you know,
different parts, and that's what you use and that's what
goes into everything. But a lot of people don't understand
(02:29):
that there's no pumpkin in it.
Speaker 1 (02:33):
The star of the show is the pumpkin.
Speaker 2 (02:35):
And back in the day, you'd get a pumpkin, usually
a sugar pumpkin. Not every pumpkin is good for boiling
or roasting and pureting. And so you need a good
edible pumpkin, something like a smaller sugar pumpkin, and then
you'd you'd roast it and then you'd pure it and
(02:58):
you'd get the big chunks out and that's what you'd
make your pumpkin pie with when you put the spices in.
So nowadays you can go and just buy pumpkin spice,
which has all the combinations in there. We've talked many
times how to put that together. I'll give you. I'll
give you a quick recipe for that when we come back,
so that you can have that too. But oftentimes during
(03:20):
this time of the year it hits fall and you
see those food those canned pyramids in the grocery store
of just the pumpkin pure that we all grew up with,
that mom makes or Dad makes your pumpkin pies with,
and all of that. Well, if you notice there is
(03:40):
so much of that that sometimes you get too much.
You have a spare and I thought, you know what,
today would be a good day to go through options
of other things you can do with purade pumpkin because
we get it at the house for making pumpkin soups.
Make it straight from the puree. You can add cream,
(04:01):
you could add coconut milk to it.
Speaker 1 (04:04):
You can.
Speaker 2 (04:05):
I like it with a little and my wife likes
it with some Oh gosh, what is the spice that
I'm thinking of right? Now I'm asking you to guess
or are you? Are you really trying to read my
mind right now?
Speaker 3 (04:19):
I was, But I don't think it's an East Indian
spy that I'm cumin.
Speaker 1 (04:23):
No, but that's it again? What's that? No, it's a.
Speaker 2 (04:29):
Flavor where everybody's screaming at the radio. Meg No, it's
a it's never mind, this is horrible radio is Can
we start over? Hey, Kayla, you know what the.
Speaker 3 (04:45):
We're not doing. We're not doing it.
Speaker 2 (04:47):
How many times we're gonna start today? So you get
those cans a pumpkin? Uh, and it's gonna kill me. Now,
it's gonna literally, I'm worse than handle. It's gonna sit there.
I'm not going to be able to uh d masala.
Speaker 3 (05:01):
No, I'm googling. It's google it.
Speaker 1 (05:05):
God's killing me right now. It's uh.
Speaker 6 (05:09):
What does it taste like? What does it smell like?
Speaker 2 (05:11):
It's distinct, it's very specific. I can't I cannot tell
you why right now. I can't grab it. And I
know everybody listening is going screaming it right He's a
West Indian, right East Indian?
Speaker 7 (05:23):
Bad?
Speaker 1 (05:25):
Come on, Kayla, all right, we.
Speaker 3 (05:27):
Can't google on the radio, can we'll figure it out.
Speaker 2 (05:30):
I'm gonna I'm gonna move forward because now it's bugging
me and I have to move forward. So you get
these leftover cans of pumpkin puree or they're a good price,
and you say, I'm just gonna grab some and we're gonna.
Speaker 1 (05:40):
Figure it out. There's some basics.
Speaker 2 (05:42):
Of course, the pumpkin pie is the first thing everybody
uses for it. Pumpkin bread is another one, and Tim
Comway's wife, Jennifer, she makes a killer pumpkin bread, very moist,
very delicious. We've given the recipe out normally during Thanksgiving time,
but if you've had your fill of pies and all
(06:04):
those basic things, there is other things. Get this, pumpkin cream, cheese, muffins,
pumpkin soup, pumpkin lasagnia.
Speaker 1 (06:17):
Stop it.
Speaker 2 (06:19):
One of the things I've loved doing with pumpkin is
making pumpkin ravioli. Yeah, you heard right. Pumpkin ravioli is
a maze balls. So using these things to make you
know different types of foods is it's more than don't
(06:41):
see it just as the pumpkin pie route, because there's
so much that you can do with a you know,
like I said like a pumpkin soup. So a really
simple pumpkin soup you want to put together.
Speaker 1 (06:53):
You can.
Speaker 2 (06:55):
Use things like carrots, add carrots to it, cook carrots
and things like that to give it a sweeter flavor.
Speaker 1 (07:02):
If you have a.
Speaker 2 (07:03):
Stick blender or an immersion blender, that's going to be
the hot tip. So three tablespoons sun salted butter, two
carrots thinly sliced. That carrot's going to add a different
sweetness level to it. One medium yellow onion, finely chopped,
one tablespoon finely chopped garlic, two tablespoons finely chopped peeled ginger,
(07:25):
some kosher salt, fresh ground pepper, of course to taste.
Twelve ounces of butternut squash peeled into cubes. Two teaspoons
of tomato paste. That's the really dense stuff that comes
in what looks like a toothpaste tube. You want half
teaspoon smoked paprika, one fifteen ounce can of pumpkin puree,
(07:50):
six cups or more of low sodium vegetable roth, heavy
cream or sour cream, and then roasted pumpkin seats for
the top. Do you just put this stuff in a
Dutch oven, a heavy pot over medium heat.
Speaker 1 (08:03):
You melt that butter.
Speaker 2 (08:04):
You have the carrots, onions, garlic, ginger, season with salt
and pepper. Cover to cook occasionally until vegetables are tender,
about five minutes or so. For that, you add squash,
cover and cook, stirring occasionally.
Speaker 1 (08:18):
Squash is barely.
Speaker 2 (08:20):
For tender about four to five minutes, you add the
tomato paste and a paprika. You cook, stirring until the
tomato paste is brick read one to two minutes. Then
you add the pumpkin puree and six cups of that broth.
Partially cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
(08:42):
occasionally until the squash is very tender about fifteen minutes.
You move from the heat. Use that immersion blender I
was talking about, blend until smooth. You can also put
it into a regular blender. It just is so much
easier to do it right there in the pot. You
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
(09:05):
put the cream on top and it's not difficult at all.
A couple more recipes. I want to get into that
pumpkin lasagna. And if you didn't get these, it's really
easy to go back and listen to the podcast on
KFIM six forty.
Speaker 1 (09:21):
Dot com and you can put it all down there.
Speaker 2 (09:23):
All right, So the Fork Report, I'm Neil savadri kfi
AM six forty.
Speaker 5 (09:27):
You're listening to the Fork Report with Nil Savadra on
demand from kfi AM six forty.
Speaker 4 (09:35):
Curry curry.
Speaker 2 (09:40):
I feel like I puffed passed a watermelon curry.
Speaker 1 (09:44):
Thank you. You guys are the best. God, I love my.
Speaker 3 (09:48):
Curry, so yeah, the best.
Speaker 2 (09:49):
They're so smart, people hitting me up from everywhere. I
don't know why I blocked it, but curry, Yes, curry
is so wonderful, so smoky, and I thought if I
started describing it, everybody was gonna say paprika, and we
already got that and all the and everything was great,
all the stuff, but curry, a pumpkin curry, coconut milk
(10:12):
soup is fantastic. And so I was just like, I
wish I smoked cigarettes. This would be a time I would.
I don't never reguards.
Speaker 3 (10:27):
Maybe could choose yourself to a cigar, I.
Speaker 2 (10:28):
Know, but I even stopped smoking cigars. I never smoked cigarettes,
but one time part of a clove cigarette with my
buddy when we were young, and we buried it, stuffed
it out, buried it on this corner. And whenever we
were younger, and he'd say, man, I just gonna fight
my parents. I go meet me at the smoking corner
(10:51):
or whatever, and we go over there and sit and talk.
But I did smoke cigars for a long while. I
very much liked them. However, they make your goatee stink
and your skin stink. And I love my wife. I
wonder to have to smell my beard. They don't make
Zelman's beard freshener or anything.
Speaker 1 (11:11):
Yet.
Speaker 3 (11:12):
Listening and they make one, I wonder if.
Speaker 1 (11:13):
I could just open the capsule and rub it on
my face.
Speaker 2 (11:17):
All right, well, let's get into food now, okay, So curry,
Yes it was curry that I was thinking of.
Speaker 1 (11:22):
And you're all winners.
Speaker 2 (11:23):
There's just no reward, but in your heart, look to
your closest neighbor, friend or family member, looked them in
the ayengo, I'm a winner, and then walk away.
Speaker 1 (11:35):
All right.
Speaker 2 (11:35):
The next one I wanted to get to quickly is
a pumpkin lasagna. We're talking for Technique of the Week
using and these recipes are on delish dot com. Delish
dot com you can also listen back to our podcast.
But I was perusing a bunch and I found such
a nice list there at delish dot com, and it's
(11:56):
just ideas for using the pumpkin puree, the hand stuff
that we find everywhere. So I'm kind of curating the
ones that I fell in love with, and this one
is really lovely pumpkin lasagna, and this could be used
at anytime. I love pasta with pumpkin sauce. I love
(12:16):
pumpkin or filled ravioli. They're just really lovely. So I'll
go through this quickly. Half cup or one stick of
unsalted butter, one onion chopped, four cloves of garlic finely chopped,
one teaspoon of cider vinegar, one teaspoon of dried sage.
(12:38):
Three fifteen ounce cans of pumpkin pure Oh, this sounds
so good. Two tablespoons pure maple syrup, one teaspoon grated
fresh nutmeg, kosher salt, freshly ground pepper to taste, of course,
one large egg, beaten to blend. One fifteen ounce container
(12:58):
of rakotta cheese, three cups shredded a fontina divided, three
cups shredded mozzarella divided, cooking spray, and one pound no
boil lasagna noodles. The no boil just makes it easy
because you literally out of the box into the dish
and they cook very nicely. Brilla makes a nice no
(13:24):
baked pasta. So I made something very similar to this,
and that's why I know these flavors. You preheat the
oven to three seventy five. You get that large saucepan
over medium heat. You melt the butter, the onions, the garlic.
You cook, stirring occasionally. It gets all that fragrant, lovely yumminess.
It softens down about seven minutes. You had that apple
(13:47):
cid or vinegar. You cook, stirring until mostly evaporated, about
four minutes. Stirring in the sage, you add pumpkin syrup
and nutmeg, season with the salt and pepper. You cook,
stirring it until it's all warmed through about five minutes.
Then in medium bowl you stir egg the ricatta, the
(14:07):
two cups of fontina, and two cups of mozzarella until combined.
You grease that thirteen by nine baking dish could be glass.
Whatever you use for your lasagna, use that cooking spray.
Smear a thin layer of pumpkin mixture on the bottom,
just like you would with your red sauce when making
a lasagna. Cover with about one quarter of noodles, top
(14:32):
with one third of the cheese mixture mixture. Spread one
third of the remaining pumpkin mixture over the cheese mixture.
Speaker 1 (14:39):
Oh my god, this sounds so good.
Speaker 2 (14:41):
Followed by a layer of noodles and another layer of cheese.
Repeat one more time. Finish with the remaining pumpkin mixture
and a layer of noodles. You want to sprinkle noodles
with remaining one cup of fontina and one cup of mozzarella.
You cover the dish with foil, bake thirty five minutes, uncover,
Increase the temperature to four hundred. Uncover the dish, and
(15:02):
continue to bake until cheese on top has melted about
twenty minutes, and then you want to let it sit.
I personally think lasagnas are better the next day, but
in this case, you know, as soon as it firms
up a bit, you can eat it and enjoy it,
But those were two fun recipes to me that I
thought might be a little different. There's all kinds of
(15:23):
other things out there, like pumping pumpkin ravioli, pumpkin im banadas,
and it just is the season for you know, trying
some of these. You can do it in enchiladas as well.
All kinds of fun different combinations that you can use
for the holidays with that pumpkin puree that you find
(15:43):
in the cans everywhere about now, all right, stick around.
We've got many guests that I want to introduce you
to a lot of fun things, including talking decorating your
house for Halloween and carving pumpkins. So go know where.
It's the Forkerport Savedra KFI AM six forty.
Speaker 5 (16:02):
You're listening to The fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (16:09):
Happy Saturday to you. It's the fork Report. I'm your
well fed host, Neil Savedra. How do you do We
get together every Saturday for three hours We shake off
all the heaviness of the news and the crap going
on in the world and come together and celebrate food,
the people that make it, the culture behind it, and
the holidays are here, and I know how it works.
Every year you slide, you go from zero to sixty,
(16:33):
and you slide into the end of the year. And
we thought we're going to start Halloween off and get
into the season already with a panel today. Ernie Alonzo,
Dusty Sage, of course, the CEO of mice chat dot com.
Julie Tremaine, a journalist and cookbook author. We'll be talking
about one of her books as well.
Speaker 1 (16:52):
Welcome Ernie. We'll start with you, buddy, How are you.
Speaker 7 (16:56):
Ex what it about the new season?
Speaker 1 (16:59):
Yeah, the season?
Speaker 2 (17:00):
So you are tell everybody about Haunted OC and how
you and I met and why you're here today.
Speaker 7 (17:08):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I gre up an
old town Orange and I loved just all the antique
stores and hearing all the ghost stories growing up in
the area and on business travel, I would always make
it a point to take ghost tours of the locations
(17:31):
I was visiting, and I thought, you know, I wonder
if there'd be enough ghost stories in the city of
to start a ghost tour. So I started the Old
Town Orange Ghost Tour in twenty ten, we had our
first tour and since then we've expanded. We have another
(17:51):
one in downtown Santa Ana, San Juan Capistrano, Downtown Fullerton,
black Star Canyon, the kellogg Yuse, the Heritage, Oh yeah,
see Bowers Museum. We have a special tour that we
do seasonally, So we have that starting next week on Thursday,
and then of course we're going to talk about this later.
(18:12):
Is the Walt Disney Mansion in Los Felis that Dusty
is a caretaker of.
Speaker 1 (18:20):
And the fabulous Dusty Sage.
Speaker 7 (18:24):
So we're really excited about that as well.
Speaker 2 (18:25):
Oh, I had the pleasure you were kind enough to
invite me last year when you came on and the
show for our Halloween show last year, and I went
and saw Dusty's work, and I gotta tell you, man,
it is.
Speaker 1 (18:39):
Heartfelt.
Speaker 2 (18:40):
It is intensely personal yet connected to the property. The
Disney mansion is in Los Felis, and so much of
his life was important in that part of town.
Speaker 1 (18:53):
And I mean, it's just fabulous to do a great job.
It's true.
Speaker 8 (18:58):
It's incredible for someone like me that writes about Disney
on a daily basis and visits theme parks all over
the world to also manage the home that Walt Disney
raised his family.
Speaker 1 (19:09):
It's incredible.
Speaker 2 (19:10):
Yeah, and your passion for that shows. But they're you know,
I don't know, all mansions are a little creepy in
their own right, but there's some interest like the architecture
and things that happen in the house. Tell us just
a minute, a minute about the current owner, because he's
an interesting individual.
Speaker 1 (19:28):
He's great.
Speaker 8 (19:29):
So the current owner of Walt Disney's house is famous
Russian horror movie director tymore bechmum Bettsoff and he did
Abraham Lincoln Vampire Hunter, which is a.
Speaker 1 (19:40):
Fun, fun film, really great.
Speaker 8 (19:42):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie, and it's it's not.
Speaker 1 (19:46):
It's My wife and I saw it in the theater
when we were dating. I mean it was. It was great.
Speaker 8 (19:50):
And he does vampire films two of my favorite vampire
films of all time, day Watch and night Watch. So
really some fun stuff. And he's also a huge Disney fan.
So when he heard that Walt Disney's mansion in the
Hollywood Hills, the one where Walt raised his family, was
available for sale, he had to have it, and he
(20:11):
had it restored back at tremendous expense report, stored back
to its nineteen thirties and forties look, and.
Speaker 1 (20:18):
It's it's.
Speaker 2 (20:21):
Magical in its own right to walk through it. Now
we're going to get into detailed. The last person on
our panel today hanging out with us throughout the show
as Julie Tremaine, journalist, cookbook author, and we'll be talking
about one that ties into villains and Disney, right.
Speaker 6 (20:35):
It definitely does. Hi, it's so nice see what you
think you for.
Speaker 2 (20:38):
Now, the pleasure's mine and you've been on our radar
and the book it just seems wonderfully fun.
Speaker 6 (20:43):
So the book and question, I've written quite a few
cookbooks with.
Speaker 9 (20:45):
The book in question is called Devilishally Delicious, and it's
a Disney villain's cookbook. It was an official, licensed Disney cookbook,
and all the foods in it are inspired by really
the best character.
Speaker 6 (20:56):
If we're being honest.
Speaker 9 (20:57):
Oh yeah, villain's like Maleficent and the Evil Queen guest on.
It was a lot, a lot of fun to make
and then we're I'm going to be making all those
foods pretty soon at the Disney Mansion.
Speaker 2 (21:10):
Oh, that's going to be so much fun. That's I'm
really excited about that combination. And when we were chatting
on the phone the other day, that came up and
I was like, I'm listening.
Speaker 1 (21:21):
You have my attention.
Speaker 2 (21:23):
So welcome back the three of us, the four of us,
rather the three panelists than me. We'll be talking throughout
the entire show about Halloween events to do, cooking history
here in southern California and the like. So a very
special opening to the Halloween season today on The Fork Report.
Speaker 1 (21:42):
Go no where.
Speaker 5 (21:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:53):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond, your friendly neighborhood. Fork Reporter Neil save here,
happy to be with you. We're starting the holidays off.
We've got Ernie Alonzo, Dusty Sage, and Julie Tremaine. Ernie
Alonzo we met. He also manages Bob Gerr, who's been
on the show before a few times. We love him
(22:15):
and also Haunted OC Hunted Orange County, and so he's
here on our panel today. Dusty Sage is the CEO
of mice Chat dot com and this is his first
time on the show, but I've seen his work because
I've been to the Disney Mansion in Los Phelis and
he does a couple different types of tours through there,
(22:39):
one of which is spooky. And in the evening we're
going to be talking about that. And a journalist and
cookbook author Julie Tremaine, a woman of many gifts and abilities,
and we were just chatting about how when Dusty gets
a call to come over to her house, he's like,
I'm in because he knows they're going to be She's
going to be testing some food recipes. There's going to
(23:01):
be food galower at Julie's house. So I'm trying to
get in on that. Her book is Devilishly Delicious cookbook.
Speaker 1 (23:09):
It's Disney Villains.
Speaker 2 (23:11):
Have you been to Disney Villain Knight when they do
the you know, the Villain Knite? I did.
Speaker 1 (23:16):
Hey, can we get the mics some bud? Thank you, sir.
Speaker 9 (23:19):
I don't think they've had that in a couple of years, right,
I think it's been maybe like three years since Villain's Night.
Speaker 1 (23:24):
Yeah, they change them up all the time.
Speaker 2 (23:25):
That's probably last time I was there, But it's fun
because you get you know, that was a big point
in Disney, and of course you guys can speak to
this that the villains were pronounced and they were a
very important part of the morals of the story. I
don't know if he meant for us to fall in
love with them, but a lot of them were so
(23:46):
wonderfully designed. Yeah, right, it just happens, you know, poison,
I'll eat that apple.
Speaker 9 (23:52):
I do actually have poison apples in the book, and
they are delicious.
Speaker 2 (23:56):
So when you come up with a poison apple and
you kind of feel like you have to doing a
villain's Disney villain's book, right, where do you start?
Speaker 1 (24:04):
Seat sweet savory? How do you go about that?
Speaker 9 (24:08):
Luk, Yes, toxic toxic mushrooms number one, No, excellent.
Speaker 1 (24:16):
First you have to get the poison. That's the key for.
Speaker 6 (24:18):
The poison apples.
Speaker 9 (24:20):
I was like, how do we just make a really perfect,
delicious baked apple and then make it look like it
came from a cartoon. So that really just came from
a bright green caramel sauce that looks like bubbling poison,
even though it is very tasty and it won't kill
unless you're allergic to caramel.
Speaker 6 (24:37):
It won't.
Speaker 1 (24:37):
Yes, that would be a problem.
Speaker 2 (24:38):
I'm looking at the at the inside of the book
right now and that I want to break this down
as far as contents. You've got appetizers, you've got breakfast,
You've got salads and sides, main courses, cakes and pies.
Speaker 1 (24:51):
Of course, you have to have pies.
Speaker 2 (24:53):
That's where you put the parts in, and cookies and
sweets and drinks.
Speaker 1 (24:57):
So this is like every course, yeah, every course.
Speaker 9 (25:01):
And what I love to do is when I have
people over for dinner, it's very much not like a
here's your starter, here's your main course. It's just like,
here is a delicious buffet of foods.
Speaker 6 (25:13):
Oh yeah, so lots and lots of small things.
Speaker 9 (25:15):
That's how I like to eat out at restaurants too,
is just you know, let's order eat things and everybody
share everything.
Speaker 2 (25:20):
Family style is great because you're it's very easy to
go down the path of what we're familiar with and
enjoy those flavors and stuff. But when you get something
that you weren't expecting and it's you know, the investment
is smaller when it's a small bite. So what's an
average spread for you? What are some of the things.
(25:41):
You said you like cooking the things in the book
just to cook them.
Speaker 4 (25:45):
I do.
Speaker 5 (25:45):
Well.
Speaker 9 (25:45):
Actually, this is my the Disney Villain's Book. I think
was my third cookbook. I've written eight now, so.
Speaker 2 (25:53):
A lot of them tie into, you know, other intellectual
property like movies or television or things like that.
Speaker 7 (25:59):
Right.
Speaker 9 (26:00):
I wrote Seinfeld the Official Cookbook. I wrote Supernatural, the
Official Cookbook. I've collaborated in a couple of cookbooks with
other chefs and other notable personalities. I think my favorite
one that I've ever done doesn't actually have my name
on it. It's called Food to Die For and it's
by paranormal investigator Amy Burney. Oh wow, and it's haunted
locations all over the country and then foods inspired by
(26:22):
those locations. So she and I worked on it together,
and are I think our number one favorite thing in
the book is Lizzie Bordon's meatloaf.
Speaker 2 (26:31):
I think I have this book right, Yeah? My wife
and I like, really weird crap.
Speaker 9 (26:37):
Well, I think we should be friends then, yes, So
it's actually Lizzie Borden's personal recipe.
Speaker 6 (26:42):
It was handwritten on a.
Speaker 9 (26:45):
Recipe card that the Fall River Historical Society had, and
we were able to access that, and now anybody at
home can cook that recipe. I'm going to say it's
like a hundred plus years old, and maybe food techniques
have improved since then, so like maybe there's a little
bit you can to make it a little shut up?
Speaker 2 (27:02):
Yeah first, yeah, well yeah, I guess, well, a little
bit of a plane Jane in one sense, and then
very extravagant in other parts of her life.
Speaker 6 (27:12):
Yeah, very creative in some other way.
Speaker 2 (27:15):
We come back, we'll talk more about, you know, fun,
playful foods for the holidays, but also Halloween in general,
things to do. There's so much going on in Los
Angeles and the Southland, so stick around.
Speaker 1 (27:28):
Ernie A.
Speaker 2 (27:28):
Lonzo, Dusty Sage, and Julie Tremaine are my panel of
guests today to bring in the Halloween season.
Speaker 1 (27:35):
So go know where.
Speaker 2 (27:38):
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 app.
The Fork Report w Neil Saavedra News
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