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 Savedra.
Speaker 2 (00:01):
You're listening to kf I EM six forty the four
report odd 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 teach you got it. Let me
teach you at it kinda Marith Nathan.
Speaker 3 (00:47):
Let me teach you at it sixty everywhere. Let me
teach you out it.
Speaker 5 (00:56):
Let me tea.
Speaker 1 (01:00):
All thing food, beverage and beyond.
Speaker 2 (01:04):
I am your well fed host, Neil Svader, 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 1 (01:40):
Well, what you it's not?
Speaker 3 (01:42):
I 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. So a lot of people get it confused.
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,
(02:19):
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
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 pureeing. 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 before 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 puade 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. You can. 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?
Speaker 1 (04:17):
Are you really trying to read my mind right now?
Speaker 3 (04:19):
I was, But I don't think it's an.
Speaker 1 (04:21):
East Indian spy.
Speaker 3 (04:22):
Oh that I'm cuman.
Speaker 1 (04:23):
No, but that's it. Go again? What's that? No, it's
a flavor? Where am I?
Speaker 2 (04:30):
Everybody's screaming at the radio, meg No, it's a never mind,
this is horrible radio.
Speaker 1 (04:42):
Is we start over? Hey, Kayla?
Speaker 3 (04:44):
You know what the 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.
Speaker 1 (04:56):
It's gonna sit there. I'm not going to be able
to U Massala.
Speaker 3 (05:01):
No, I'm googling. It's google it.
Speaker 1 (05:05):
God's killing me right now.
Speaker 2 (05:06):
It's uh, what does it taste like?
Speaker 6 (05:10):
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 now.
Speaker 3 (05:20):
He's a West Indian, right East Indian bed Come on, Kayla,
all right, we 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 something. We're gonna
figure it out. There's some basics. 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
(05:51):
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 those basic things,
there is other things. Get this, pumpkin cream, cheese, muffins,
(06:13):
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 see
(06:41):
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 little 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 broth, 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. You melt
that butter. You had the carrots, onions, garlic, ginger, season
with salt and pepper. Cover to cook occasionally until vegetables
(08:12):
are tender, about five minutes or so. For that, you
add squash, cover and cook, stirring occasionally. Squash is barely
fork tender about four to five minutes, you add the
tomato paste and a paprika. You cook, stirring until the
tomato paste is brick bread one to two minutes. Then
you add the pumpkin puree and six cups of that broth.
(08:34):
Partially cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
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
(08:56):
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
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
(09:16):
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 fork Report, I'm Neil Savadri kfi AM
six forty.
Speaker 7 (09:27):
You're listening to the fork Report with Nil Savadra on
demand from kfi AM six forty.
Speaker 1 (09:35):
Curry curry.
Speaker 2 (09:40):
I feel like I puss passed a watermelon curry.
Speaker 1 (09:44):
Thank you. You guys are the best.
Speaker 7 (09:46):
God.
Speaker 3 (09:46):
I love my curry.
Speaker 2 (09:48):
So yeah, 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 you could chanag yourself to a cigar.
Speaker 2 (10:28):
I 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 got
to fight my parents, and I go meet me at
(10:50):
the smoking corner or whatever, and we go over there
and sit and talk. But I did smoke scars 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 wander to have to smell my beard.
They don't make Zelman's beard freshener or anything.
Speaker 3 (11:11):
Yet, Hopezelmons is listening, and they make it one.
Speaker 1 (11:13):
I wonder if 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 eye and go, 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 that handstuff 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 pumpkin or
(12:18):
filled ravioli.
Speaker 1 (12:20):
They're just really lovely. So I'll go through this quickly.
Speaker 2 (12:24):
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. Three fifteen ounce cans of
pumpkin puree. Oh, this sounds so good. Two tablespoons pure
(12:44):
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 of rakotta cheese, three
cups shredded a fontina divided, three cups shredded mozzarella divided,
(13:06):
cooking spray, and.
Speaker 1 (13:08):
One pound no boil lasagna noodles.
Speaker 2 (13:11):
The no boil just makes it easy because you literally
out of the box into the dish and they cook
very nicely. Marilla Gorilla makes a nice no baked pasta.
So I've 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.
(13:35):
You milk 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 cid
or vinegar. You cook, stirring until mostly evaporated, about four minutes.
Stirring in the sage. You add pumpkin syrup and nutmeg,
(13:57):
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 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.
(14:20):
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
with one third of the cheese mixture mixture. Spread one
third of the remaining pumpkin mixture over the cheese mixture.
Oh my god, this sounds so good. Followed by a
(14:42):
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.
Speaker 1 (15:15):
You can eat it and enjoy it.
Speaker 2 (15:17):
But those were two fun recipes to me that I
thought might be a little different. There's all kinds of
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 enchuladas as well.
All kinds of fun different combinations that you can use
(15:40):
for the holidays with that pumpkin puree that you find
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.
Speaker 1 (15:56):
So go know where. It's the Forkerport Savedra KFI AM
six forty.
Speaker 7 (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.
Speaker 1 (16:28):
And I know how it works.
Speaker 2 (16:29):
Every year you slide, you go from zero to sixty,
and you slide into the end of the year. And
we thought we're going to start Halloween off 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
(16:50):
about one of her books as well.
Speaker 1 (16:52):
Welcome. Ernie will start with you, buddy, how are.
Speaker 5 (16:55):
You exit 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 5 (17:08):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I grewup in old
Town Orange and I loved just all the antique stores
and hearing all the ghost stories growing up in the
area and on business travel, I would always make it
a point to take ghost tours of the locations I
(17:31):
was visiting, and I thought, you know, I wonder if
there'd be enough ghost stories in the city to start
a ghost tour. So I started the Old Town Orange
Ghost Tour. In twenty ten, we had our first tour,
and since then we've expanded. We have another one in
(17:52):
downtown Santa Ana, San Juan Capistrano, Downtown Fullerton, black Star Canyon,
the Kellog Kyuse, the Heritage Bowers Museum.
Speaker 8 (18:03):
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. Is
the Walt Disney Mansion in Los Felis that Dusty is
the caretaker of and.
Speaker 1 (18:21):
The fabulous Dusty Sage, So.
Speaker 5 (18:24):
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. And
I mean, it's just fabulous to do a great job.
Speaker 9 (18:57):
It's true, 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 2 (19:09):
It's incredible. Yeah, and your passion for that shows. But
they're you know, I don't know, all mansions are a
little creepy in their own right, but there's some interest
like the architecture and things that happen in the house.
Tell us just about about the current owner, because he's
an interesting individual.
Speaker 1 (19:28):
He's great.
Speaker 9 (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.
Speaker 1 (19:40):
Which is a fun, fun film, really great.
Speaker 9 (19:42):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie.
Speaker 1 (19:45):
And it's it's not. It's beauty. My wife and I
saw it in the theater when we were dating. I
mean it was it was great.
Speaker 9 (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 at tremendous expense, report stored back to
its nineteen thirties and forties.
Speaker 2 (20:17):
Look, and it's it's magical in its own right to
walk through it. Now we're going to get into detailed.
The last person on our panel today hanging out with
us throughout the show as Julie Tremaine, journalist, cookbook 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 to meet you.
Speaker 2 (20:37):
Think you for 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 10 (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 if we're being honest. Oh yeah,
villain's like Maleficent and the evil Queen gust On. It
was a lot a lot of fun to make and
then we're I'm going to be making all those foods
(21:08):
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,
go no where.
Speaker 7 (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 Savie 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.
It's Disney Villains. Have you been to Disney Villain Knight
when they do the you know, the villain knite?
Speaker 5 (23:15):
I did?
Speaker 1 (23:16):
Hey, can we get the mic on bud? Thank you, sir.
Speaker 10 (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. That's probably
last time I was there.
Speaker 2 (23:27):
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 first of all,
in love with them, but a lot of them were
so wonderfully designed. Yeah, right, it just happens, you know, poison,
(23:50):
I'll eat that apple.
Speaker 10 (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 seat
sweet savory?
Speaker 1 (24:06):
How do you go about that?
Speaker 7 (24:08):
Luck?
Speaker 10 (24:09):
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 10 (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, it.
Speaker 1 (24:37):
Won't 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.
Of course, you have to have pies. That's where you
put the parts in, and cookies and sweets and drinks.
So this is like every course, yeah, every course.
Speaker 10 (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. Oh yeah, so
lots and lots of small things. 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 3 (25:45):
I do. Well.
Speaker 10 (25:45):
Actually this is my the Disney Vyland'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 5 (25:59):
Right.
Speaker 10 (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 Food's 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. Yeah, my wife and
I like, really weird crap.
Speaker 10 (26:37):
Well, I think we should be friends then, So it's
actually Lizzie Borden's personal recipe. It was handwritten on a
recipe card that the Fall River Historical Society had and
we were able to access that and now anybody at
home can cook that recipe. I'm gonna say it's like
a hundred plus years old, and maybe food techniques have
(26:57):
improved since then, so like maybe there's a little bit
you can to make it. A little shoes up yeah.
Speaker 2 (27:02):
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):
When 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. Ernie Alonzo, 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 you've been listening to The Fork Report.
Speaker 2 (27:40):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app.
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kf I EM six forty the four
report odd 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 teach you got it. Let me
teach you at it kinda Marith Nathan.
Speaker 3 (00:47):
Let me teach you at it sixty everywhere. Let me
teach you out it.
Speaker 5 (00:56):
Let me tea.
Speaker 1 (01:00):
All thing food, beverage and beyond.
Speaker 2 (01:04):
I am your well fed host, Neil Svader, 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 1 (01:40):
Well, what you it's not?
Speaker 3 (01:42):
I 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. So a lot of people get it confused.
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,
(02:19):
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
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 pureeing. 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 before 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 puade 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. You can. 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?
Speaker 1 (04:17):
Are you really trying to read my mind right now?
Speaker 3 (04:19):
I was, But I don't think it's an.
Speaker 1 (04:21):
East Indian spy.
Speaker 3 (04:22):
Oh that I'm cuman.
Speaker 1 (04:23):
No, but that's it. Go again? What's that? No, it's
a flavor? Where am I?
Speaker 2 (04:30):
Everybody's screaming at the radio, meg No, it's a never mind,
this is horrible radio.
Speaker 1 (04:42):
Is we start over? Hey, Kayla?
Speaker 3 (04:44):
You know what the 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.
Speaker 1 (04:56):
It's gonna sit there. I'm not going to be able
to U Massala.
Speaker 3 (05:01):
No, I'm googling. It's google it.
Speaker 1 (05:05):
God's killing me right now.
Speaker 2 (05:06):
It's uh, what does it taste like?
Speaker 6 (05:10):
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 now.
Speaker 3 (05:20):
He's a West Indian, right East Indian bed Come on, Kayla,
all right, we 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 something. We're gonna
figure it out. There's some basics. 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
(05:51):
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 those basic things,
there is other things. Get this, pumpkin cream, cheese, muffins,
(06:13):
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 see
(06:41):
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 little 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 broth, 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. You melt
that butter. You had the carrots, onions, garlic, ginger, season
with salt and pepper. Cover to cook occasionally until vegetables
(08:12):
are tender, about five minutes or so. For that, you
add squash, cover and cook, stirring occasionally. Squash is barely
fork tender about four to five minutes, you add the
tomato paste and a paprika. You cook, stirring until the
tomato paste is brick bread one to two minutes. Then
you add the pumpkin puree and six cups of that broth.
(08:34):
Partially cover that pot, bring to a boil over high heat.
You reduce the heat to medium low. You simmer, stirring
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
(08:56):
let the soup cool and you blend it in batches,
and it just is fantastic. It's really really delicious. You
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
(09:16):
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 fork Report, I'm Neil Savadri kfi AM
six forty.
Speaker 7 (09:27):
You're listening to the fork Report with Nil Savadra on
demand from kfi AM six forty.
Speaker 1 (09:35):
Curry curry.
Speaker 2 (09:40):
I feel like I puss passed a watermelon curry.
Speaker 1 (09:44):
Thank you. You guys are the best.
Speaker 7 (09:46):
God.
Speaker 3 (09:46):
I love my curry.
Speaker 2 (09:48):
So yeah, 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 you could chanag yourself to a cigar.
Speaker 2 (10:28):
I 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 got
to fight my parents, and I go meet me at
(10:50):
the smoking corner or whatever, and we go over there
and sit and talk. But I did smoke scars 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 wander to have to smell my beard.
They don't make Zelman's beard freshener or anything.
Speaker 3 (11:11):
Yet, Hopezelmons is listening, and they make it one.
Speaker 1 (11:13):
I wonder if 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 eye and go, 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 that handstuff 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 pumpkin or
(12:18):
filled ravioli.
Speaker 1 (12:20):
They're just really lovely. So I'll go through this quickly.
Speaker 2 (12:24):
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. Three fifteen ounce cans of
pumpkin puree. Oh, this sounds so good. Two tablespoons pure
(12:44):
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 of rakotta cheese, three
cups shredded a fontina divided, three cups shredded mozzarella divided,
(13:06):
cooking spray, and.
Speaker 1 (13:08):
One pound no boil lasagna noodles.
Speaker 2 (13:11):
The no boil just makes it easy because you literally
out of the box into the dish and they cook
very nicely. Marilla Gorilla makes a nice no baked pasta.
So I've 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.
(13:35):
You milk 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 cid
or vinegar. You cook, stirring until mostly evaporated, about four minutes.
Stirring in the sage. You add pumpkin syrup and nutmeg,
(13:57):
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 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.
(14:20):
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
with one third of the cheese mixture mixture. Spread one
third of the remaining pumpkin mixture over the cheese mixture.
Oh my god, this sounds so good. Followed by a
(14:42):
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.
Speaker 1 (15:15):
You can eat it and enjoy it.
Speaker 2 (15:17):
But those were two fun recipes to me that I
thought might be a little different. There's all kinds of
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 enchuladas as well.
All kinds of fun different combinations that you can use
(15:40):
for the holidays with that pumpkin puree that you find
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.
Speaker 1 (15:56):
So go know where. It's the Forkerport Savedra KFI AM
six forty.
Speaker 7 (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.
Speaker 1 (16:28):
And I know how it works.
Speaker 2 (16:29):
Every year you slide, you go from zero to sixty,
and you slide into the end of the year. And
we thought we're going to start Halloween off 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
(16:50):
about one of her books as well.
Speaker 1 (16:52):
Welcome. Ernie will start with you, buddy, how are.
Speaker 5 (16:55):
You exit 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 5 (17:08):
Well, we started. I started Haunted OC in two thousand
and nine just as a hobby. I grewup in old
Town Orange and I loved just all the antique stores
and hearing all the ghost stories growing up in the
area and on business travel, I would always make it
a point to take ghost tours of the locations I
(17:31):
was visiting, and I thought, you know, I wonder if
there'd be enough ghost stories in the city to start
a ghost tour. So I started the Old Town Orange
Ghost Tour. In twenty ten, we had our first tour,
and since then we've expanded. We have another one in
(17:52):
downtown Santa Ana, San Juan Capistrano, Downtown Fullerton, black Star Canyon,
the Kellog Kyuse, the Heritage Bowers Museum.
Speaker 8 (18:03):
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. Is
the Walt Disney Mansion in Los Felis that Dusty is
the caretaker of and.
Speaker 1 (18:21):
The fabulous Dusty Sage, So.
Speaker 5 (18:24):
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. And
I mean, it's just fabulous to do a great job.
Speaker 9 (18:57):
It's true, 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 2 (19:09):
It's incredible. Yeah, and your passion for that shows. But
they're you know, I don't know, all mansions are a
little creepy in their own right, but there's some interest
like the architecture and things that happen in the house.
Tell us just about about the current owner, because he's
an interesting individual.
Speaker 1 (19:28):
He's great.
Speaker 9 (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.
Speaker 1 (19:40):
Which is a fun, fun film, really great.
Speaker 9 (19:42):
You know, people think, oh, they hear the name and
they think, oh, it's a corny movie.
Speaker 1 (19:45):
And it's it's not. It's beauty. My wife and I
saw it in the theater when we were dating. I
mean it was it was great.
Speaker 9 (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 at tremendous expense, report stored back to
its nineteen thirties and forties.
Speaker 2 (20:17):
Look, and it's it's magical in its own right to
walk through it. Now we're going to get into detailed.
The last person on our panel today hanging out with
us throughout the show as Julie Tremaine, journalist, cookbook 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 to meet you.
Speaker 2 (20:37):
Think you for 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 10 (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 if we're being honest. Oh yeah,
villain's like Maleficent and the evil Queen gust On. It
was a lot a lot of fun to make and
then we're I'm going to be making all those foods
(21:08):
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,
go no where.
Speaker 7 (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 Savie 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.
It's Disney Villains. Have you been to Disney Villain Knight
when they do the you know, the villain knite?
Speaker 5 (23:15):
I did?
Speaker 1 (23:16):
Hey, can we get the mic on bud? Thank you, sir.
Speaker 10 (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. That's probably
last time I was there.
Speaker 2 (23:27):
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 first of all,
in love with them, but a lot of them were
so wonderfully designed. Yeah, right, it just happens, you know, poison,
(23:50):
I'll eat that apple.
Speaker 10 (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 seat
sweet savory?
Speaker 1 (24:06):
How do you go about that?
Speaker 7 (24:08):
Luck?
Speaker 10 (24:09):
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 10 (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, it.
Speaker 1 (24:37):
Won't 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.
Of course, you have to have pies. That's where you
put the parts in, and cookies and sweets and drinks.
So this is like every course, yeah, every course.
Speaker 10 (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. Oh yeah, so
lots and lots of small things. 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 3 (25:45):
I do. Well.
Speaker 10 (25:45):
Actually this is my the Disney Vyland'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 5 (25:59):
Right.
Speaker 10 (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 Food's 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. Yeah, my wife and
I like, really weird crap.
Speaker 10 (26:37):
Well, I think we should be friends then, So it's
actually Lizzie Borden's personal recipe. It was handwritten on a
recipe card that the Fall River Historical Society had and
we were able to access that and now anybody at
home can cook that recipe. I'm gonna say it's like
a hundred plus years old, and maybe food techniques have
(26:57):
improved since then, so like maybe there's a little bit
you can to make it. A little shoes up yeah.
Speaker 2 (27:02):
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):
When 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. Ernie Alonzo, 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 you've been listening to The Fork Report.
Speaker 2 (27:40):
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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