February 1, 2025 • 31 mins
What would you do for a fun career? We have the former producer, Dana Schaeffer, discussing her passions. Let’s try cooking steak in an air fryer.
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Speaker 1 (00:00):
Hey, it's Nil Savedre. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app. Hey, everybody,
it's the four Report. All Things Food, beverage and beyond.
Every Saturday, we come together and celebrate food. You know,
the people that make it, the culture behind it, the
technique science, cooking at home, going out to eat. And
(00:22):
I got to tell you, I've been reading a lot
of stories about this, and I want to remind you
now is the time to get out and eat. Go
to restaurants. Takeout is great, too, but go to restaurants.
A lot of la is suffering right now for a
couple reasons. One, the fires took out a lot, caused
(00:45):
a lot of havoc and took down a lot of
places or kept them closed. But there's also this emotional
response we have to these things. I know because I
go through it too. You feel guilty to go out
and enjoy yourself. But all that is going to do
is cause more destruction right now because places are struggling.
(01:08):
Restaurants are struggling because no one is going in them.
I read and I got to find the name of
this place. But a restaurant that opened at the end
of December in Pasadena. Gosh, I believe, I believe they
do Asian food. I got to look this up. But
they opened and then by January sixth or seventh, we
(01:32):
had the fires, you had Altadena, you had all these issues.
They had to close down. And now they're you know,
they got one or two people in there. They they're empty,
and the reviews on these this place is outstanding. But
I want to remind you you gotta go out to eat.
It's part of the ecosystem, and if you know you
(01:56):
can afford it, then by all means, go out there
and support local places, go out and shop. You still
need to put money into the economy, and the guilt
of seeing people lose their homes makes us stay in
and I get that, but ultimately by doing that, you
continue to mess with the economy and that's not good
(02:18):
for anybody. So please, if you know you have the money,
you want to go out eating the areas that have
been hit, eat in these areas that because no one's
going there, no one is eating, and we're going to
see another round of craziness. And we keep getting hit
over and over, whether it's the pandemic onto the fires,
(02:39):
onto stupid laws that are past that hurt local businesses.
It just is too much going on. So keep that
in mind, all right. You all know Dana Schaeffer. She
was the former producer of The Fork Report. She had
been with ABC. She pops all over the place. She
went from here to the East Coast, and now she's
(03:00):
got another adventure. And we're going to get up to
date with Dana. Dana, how are you, my friend?
Speaker 2 (03:05):
Hey, how's it going good?
Speaker 1 (03:08):
So last time I saw following you on social media,
you left one of your dream jobs I did in
radio for ABC, correct And so what the hell what
are you doing? And why?
Speaker 3 (03:24):
I like to say that I am fun employed right now? Oh,
because anything that I do must be fun. And that
might sound ridiculous, but I love radio and I wanted
to be more creative and tell stories, and I you know,
towards the end, I wasn't really doing that. I was
(03:45):
doing more sales and everything, which is a crazy job
in itself, but I wanted to do something just more fun,
and it gave me the opportunity I have like the
fact that I had the opportunity to just be fun employed.
As I say, you know, that I have support system
around me, my boyfriend, my parents, everyone's right down the
street from me. I've been planning this for a while.
(04:06):
Is awesome, but then it also gives me the opportunity
to do things like really focus in, like we spoke
before about the diner, and you know, just do and
figure it out, you know. And I think a lot
of people are at that point, especially with everything going
on in the world, where they're just trying to do
stuff that serves them more of a purpose and to
(04:26):
be happier.
Speaker 1 (04:27):
So you go into the grocery store and you do
you do? You put fun on the table and say
how much fun? I mean, there's actually real life going
on around you, as much as we'd all like to
be fun. Employed, how do you how do you pay bills?
Speaker 2 (04:48):
Well, good question, So I do have.
Speaker 3 (04:53):
I do work at a restaurant, and I've always worked
at this restaurant since I started in radio, like ten
to fifteen years ago. So even when I was full time,
I was still working at the restaurant on the side.
Speaker 2 (05:05):
Yeah yeah, So I was working.
Speaker 3 (05:07):
Thursday, Friday, Saturday nights after work and you know, luckily
those three days there as a server as long as
everyone tips, well.
Speaker 2 (05:17):
Please tip your servers. It's a thing.
Speaker 3 (05:19):
Sorry we're not in Italy, but it will it will
at least supplement my rent. And you know, luckily I've
I've saved up enough and I'm doing little side gigs
here and there. I also work at a cafe in
my town. Also, just you know, for funsies, it.
Speaker 1 (05:37):
Sounds like auto pay to pay her bills.
Speaker 2 (05:40):
Yes, that's what it sounds like.
Speaker 3 (05:45):
Yeah, but you know it's it's it's a journey and
I'm just trying to figure it out. But also going
to what you were just talking about, like dining out
that is so important for small businesses. Like the restaurant
that I work at there's only six tables, but we
rely on people dining out to support that restaurant, and
(06:05):
I do to support my bills. But also you know,
knowing me and trying to restore this diner in Jersey
that I'm doing.
Speaker 2 (06:13):
For the LAS.
Speaker 1 (06:14):
Yeah, we're going to get to that too.
Speaker 3 (06:15):
Yeah, I want to get an update exactly. But like
the last year and a half or so doing that.
You know, I've met so many other diner owners everywhere,
and they used to be twenty four to seven and
now they're not because people are not dining out as
late or not dining out as often, and there's also
people that are not going to work at these places anymore.
(06:36):
So it's a struggle all around. So we really need
that support system.
Speaker 1 (06:42):
So yeah, I know, here's the thing you can if
nothing else, Yes, order takeout, I get all that, But ultimately,
especially if you're having it delivered by a third party
or any of these things, they're not making what you
think they're making health food to the margins are too small.
So ultimately, going in dyeing and having a complete meal,
(07:06):
and that means you can get beverages. They don't have
to be alcoholic beverages, get dessert, get appetizers, have that
whole meal is really how they're gonna stay alive. So
I'm glad you echo that because I know you've been
in that business for a long time. Now, what about
your baking. You're a big baker, you love baking. Is
that playing a part of any of your fun employment?
Speaker 3 (07:30):
Yes, it is actually, And then you know it's a
blessing in disguise, because if I didn't leave my job,
I wouldn't have the opportunity to bake as much as
I do. The owners of the restaurant that I work at,
they sell my cheesecakes now for dessert, and it's taken.
Speaker 2 (07:48):
Off a lot to where you know.
Speaker 3 (07:49):
And I've also been starting to push my Instagram a
lot more my dessert Instagram now that.
Speaker 1 (07:53):
I have the time to well give it to everybody.
Speaker 2 (07:55):
Dana's Desserts, I.
Speaker 1 (07:58):
Like it rolls off the tongue.
Speaker 2 (08:00):
Yeah right.
Speaker 3 (08:00):
It's actually the tenth anniversary of the launch of Dana's
Desserts this year.
Speaker 1 (08:06):
Niceation. Thank you Dana's Delicious Desserts.
Speaker 2 (08:12):
On Demand A triple quadruple d.
Speaker 1 (08:17):
That's great. And your style is an East Coast style cheesecake.
Speaker 2 (08:22):
Yeah, it's a classic cheesecake.
Speaker 3 (08:23):
So it's not New York cheesecake New York style because
there's difference in that the New York style has a
lot more eggs, which makes it dense, and also is
heavy cream and cream cheese based. When a classic cheesecake
that you might find anywhere else, it is more the
heavy cream is supplemented with sour cream, so it's like
(08:44):
it's sour cream and cream cheese and less eggs.
Speaker 2 (08:47):
And that's the kind that I have.
Speaker 3 (08:49):
It's lighter, it's creamier, and then it has a gram
cracker crust. One of my most popular ones is a
lemon sambuca cheesecake, so I have. Yeah, it's a sambuca
based with a sour cream layer and then a lemon
shimmer layer, which is just fresh lemon juice and a
little bit of cornstarts, sugar and water which makes it
like almost like a lemon rang But that's one of
(09:11):
the most popular, and I have multiple orders of that
when I.
Speaker 2 (09:14):
Go home this week.
Speaker 1 (09:17):
You got that. You can't help that shimmer water.
Speaker 2 (09:21):
You need that lemon shimmer.
Speaker 1 (09:22):
Water over here, water over here. All right, we come back.
My friend Dana schaeferst with us. She is ooting a
boot doing all kinds of things when it comes to
desserts and finding her fun. See, I do fun employment differently.
I do fun comma employment thinking I try and get
employed in things that I like to do. But the
(09:44):
fun employment not working sounds fun too, and Kayla's trying
to do that.
Speaker 2 (09:50):
We're figuring it out.
Speaker 1 (09:51):
Yeah. Well, so when we come back, we'll talk about
the diner and see where that is. Because that last
time you were on the show, we talked about this
diner in New Jersey that you are trying to preserve
on a hope and a prayer basically and what that means.
So go no where.
Speaker 4 (10:05):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:12):
How do you do? Thanks for hanging out today. Coming
up just a little bit from now, we're going to
talk about chat gpt ai using AI to save money
at the grocery store. I'll explain how. Coming up right now,
we're talking to my friend Dana Schaefer. She was the
former producer of The Fork Report, you may remember, and
(10:33):
she loves baking and she's been in radio for a
long time. Well, she just left one of her dream
gigs with ABC Radio to pursue some dreams and one
of those has to do with the New Jersey diner
that she wants to bring back to life. Dana, how's
(10:53):
that going?
Speaker 2 (10:55):
It is crazy? Side not.
Speaker 3 (10:57):
I'm getting ripped by everyone over here for not being
in a cheesecake So sorry about that.
Speaker 2 (11:02):
I owe you one.
Speaker 1 (11:03):
Yeah geez I no, I know I wasn't going to
start it because I knew Kayla would.
Speaker 2 (11:09):
Yep, she's calling me out.
Speaker 3 (11:10):
Yeah, but yeah, the diner thing. It's it's a very
interesting journey, and it's so funny because I really haven't
gone out of my way to promote it other than
just being on social media and just really everyone's been
coming and falling in front of me that I need
to talk to right now. I don't know where we
(11:32):
left off from the last time we talked, but it's
pretty crazy because these diners, these nineteen forty like train
car kind of like diners. They're about forty feet long
and fourteen feet wide, that's it. But they have four
beams on the bottom of them where you can slide
basically a truck underneath or like the platform underneath to
pick them up and move them. And that's where I'm
(11:54):
at because unfortunately the owners of the diner where it stands,
they kind of backed out of keeping.
Speaker 1 (12:01):
They want the land.
Speaker 2 (12:03):
Yes, so therefore you don't own this diner.
Speaker 1 (12:07):
I do not, but they you have no right to
this diner whatsoever.
Speaker 3 (12:11):
Cleaning now exactly. Yeah, It's it's really funny. People are like,
are you sneaking in? And I'm like, no, I'm not.
They give me the key and everything, but I don't
have like really anything into this diner other than hopes
and dreams.
Speaker 1 (12:23):
But yeah, I mean, you could finish cleaning it, and
they could take it somewhere and open it without you,
and there's nothing you could do about it.
Speaker 3 (12:29):
And I know they won't do that because it's been
sitting there for thirty years vacant. But it is a
fear of mine that every day I pass this diner
thinking that one day I'll see a demolition truck right there.
And it's a big fear of mine because I'm basically
in the eleventh hour right now of trying to figure
out what I can do with this. So I spoke
to the town and you know, there's a few areas
(12:50):
where there's unutilized land where maybe possibly we can get
a land lease or do something where we can move
this diner to keep it. Unfortunately, there's not that much
land to go, and one spot that we had an
option to do needed a lot of infrastructure. And it's
crazy because I've never knew anything about this until I
(13:10):
started this whole journey. But you know, to find the
sewage lines, the gas lines, the water, electric all the
infrastructure that you need, and then if it's on a
lower part of the land, you need the power to
push up the pressure to you know, get the sewage
out and all this stuff. So the amount of money
that I would that I don't have, that I would
use to put into this diner now would have to
(13:34):
go into the infrastructure. But then I went to another
area where there's parking and you know, take about only
eight parking spots. But the thing is with that is
they they don't know if they can, you know, take
away those parking spots and utilize it for the diner.
So I'm kind of stuck between a rock and a
(13:54):
hard place right now.
Speaker 1 (13:56):
We need water and electricity and everything else in those
areas too.
Speaker 2 (14:00):
Yeah, and so yeah exactly.
Speaker 3 (14:03):
But the one spot where there is the parking, why
I was really trying to put it over there is
because it's easy to connect to water lines, gas lines,
everything because it's right off the main road. And a thing,
at least in Jersey, if you have an area, even
if the infrastructure is not there, if it's in a
certain amount of footage away from the main road, like
(14:25):
PS and G will hook it up for free because
it's I guess it's just I don't know some kind
of thing with that. So I'm actually in the process,
I talked to a guy that moves diners in Massachusetts
who is willing to help me if I can board
up this diner and at least get it prepped for
a move. And I'm working on finding a piece of
(14:46):
land for it right now, which is really stressful but
also quite a journey.
Speaker 1 (14:51):
And what's in it for the land?
Speaker 3 (14:55):
I mean, ideally I would it would be a town
piece of land that not utilized, and then therefore it
would just bring more traction to the town.
Speaker 2 (15:05):
Right.
Speaker 3 (15:06):
So that's kind of like what I'm putting it as
because this is a historical landmark. It's something that would
you know, could bring movies to the area, like you know,
pr to the area, all that kind of stuff, So
it would be really great to have there. Funny enough,
working at my restaurant, and this is what I'm talking about,
like everything happens for a reason, and everything just kind
(15:28):
of gets placed in.
Speaker 2 (15:29):
Front of me.
Speaker 3 (15:30):
Do you know Amanda fry Tag she's on a food network. Yeah,
and she's blonde hair.
Speaker 2 (15:36):
Yah, she's great.
Speaker 3 (15:38):
But she just randomly popped into the restaurant that I
work at a few weeks ago, and I'm like, she
looks so familiar. I thought she was just a customer
that comes in. I was like, why do you look
so familiar? And she's like, oh, I'm you know, I'm
from the area. And I was like, what's your name.
She's like Amanda, and I'm like Amanda. She's like fright
tag and.
Speaker 2 (15:55):
I'm like, no freaking way.
Speaker 3 (15:57):
Because she had a show with Ty Pennington at the
time that was a diner restoration show, and so I
told her on my whole spiel and she also loved
my cheesecake, which was awesome because she tried it. So
I've had my own little rendition of Chopped at the
restaurant one day.
Speaker 1 (16:16):
Wow.
Speaker 3 (16:17):
But yeah, no, but she was like, you know, keep
going if there's anything that she can help. But she's
following the journey now too, so I have a lot
of support. It's just really about finding the right area now.
But it's really cool about these diners and these historic diners.
They are made to move, and that's something that a
lot of people don't know. And you know, as long
(16:37):
as the infrastructure in the restaurant or in the diner
is you know, pretty good, which mine is, you can
move it anywhere.
Speaker 1 (16:47):
Yeah. My backyard.
Speaker 2 (16:51):
So I told my dad and I'm like, yeah, you've
read it.
Speaker 3 (16:57):
If we put a diner on the side of the house,
and he's like, you're insane, I'm like, but like it
won't be open, you know, like I'm not going to
open it because it's owning laws, but just to keep
it there, to keep it safe.
Speaker 2 (17:09):
So I mean, if you see, I mean, yeah, I.
Speaker 1 (17:12):
Mean that's another thing is you can put it somewhere
just to get it up to a place exactly where
you could have you know, people with money come through
and see the potential exactly.
Speaker 3 (17:22):
And I think that's the biggest part of it, is
just showing that there's the potential and having like this
idea and rendering of what it could be.
Speaker 1 (17:30):
You know, well, that's amazing. All right, let everybody know
how they can follow you on that particular journey.
Speaker 3 (17:35):
You can follow the diner at Little Falls Diner and
that's on Instagram and then I am Dana M. Schaeffer
on Instagram and Dana's Desserts. Got too many socials to run, yeah,
a lot of socials.
Speaker 1 (17:49):
Well. Always nice to hear your voice, my friend, and
see you. I hope all is well, yes, and keep
us posted on all of the festivities and crazy stuff
you do throughout absolute.
Speaker 2 (18:00):
Next time I'm here, I will give you a cheesecake promise.
Speaker 1 (18:02):
Now you're talking like.
Speaker 2 (18:05):
That's the only reason we wanted to hear I like you.
Speaker 1 (18:13):
That's how it works around here. They don't care about
me either.
Speaker 2 (18:15):
They just I get it all right.
Speaker 1 (18:18):
My friend will go and continue to do good things
and be safe.
Speaker 2 (18:21):
Okay, appreciate you, Thanks so much.
Speaker 4 (18:23):
You're listening to the Fork Report with Nildra on demand
from kf I am six forty.
Speaker 1 (18:29):
Hey, Neil Savadra here with you. It's the four Report.
Three hours of celebrating food on a Saturday. Got a
lot going on in the next couple of weeks. Of course,
the super Bowl is coming up a week from tomorrow.
We're going to have Stonefire Grill on next Saturday too,
and I can't wait for that. But a great choice,
by the way, if you are looking to have food
(18:51):
brought in or to pick it up for takeout, Stonefire
Grill has fantastic choices. Especially not only you know you
eat it in or have delivered, but they're catering stuff.
You can either have them fully cater it or you
can do it where you take it out and bring
it home. I recommend their tri tip is fantastic, the
(19:12):
barbecue tritick, Their lemon garlic chicken is fantastic, the pesto pasta.
They have great pizzas, tons of fantastic salads. So that
is my tip for you. You're gonna hear me and
handle telling you about that, because now it's the time
to really get in there and enjoy that. So Big
(19:32):
Doings want to remind you again, and maybe I'll get
into this a little bit later in the program. In
the four o'clock hour, it is imperative Eater. Los Angeles
did a phenomenal article on local restaurants struggling, especially if
they're near the areas where the fires were. People are
(19:54):
not going out and you utilize and going out and enjoying.
Some of them have guilt, you know, some of them
have guilt that there's people that lost their homes and
so they don't want to go into places like Citron
or Citron rather and you go into these places and
(20:17):
they're dead, and these are world renowned places, and now's
the time to support them. Otherwise they go away and
the tragedy becomes even bigger. Tons of places, high end, lovely,
all kinds of variable places that have world renowned chefs.
(20:38):
And whether it's in Pasadena and the Altadena area, whether
it is in Santa Monica or surrounding areas Los Angeles,
just know they need you right now. They've had the
crap beat out of them over the you know, last
six years or more because you had the pandemic and
then you have laws, things changing, regulations, prices of ingredients
(21:06):
going up, labor shortages. It just we have not had
stable footing since twenty nineteen and it's really really getting bad.
And so I highly encourage you to look for that
article that eater La put out interviewing some of these
(21:27):
wonderful chefs, and they're fearful, you know, they're having to
let people, you know, to cut shifts. You're talking about
restaurants being run by just the managers right now because
there's nobody in them. And that's where we come in,
you know, that's where we have to participate in this
(21:49):
all right. Onto something Else has promised a super simple
way to possibly use AI to help you do simple
things like grocery shopping. So going to jet chat, gpt
dot com and you you know can tell it what
you want. So everyone likes to make their shopping list.
(22:11):
There's something fun about it. I like it. Now I
don't do it as much as I used to do.
And I used to go to the grocery store all
the time. Then my wife and I would do it.
Now she primarily is the one that goes to the
grocery store. But prices are going through the roof, and
it's kind of hard to know what to buy and
how to plan based on these things. So TikTok is
(22:33):
going nuts with this. Instagram is going nuts with this
over grocery shopping planning and using AI, and it's simple.
You go to chat gpt dot com and you just
be specific. The more input you put into AI, the
better it's going to give you. Now they call it
a prompt. You have to prompt what you want for
(22:55):
AI to give you what you need. So you say, hey,
give me a grocery list for one person under one
hundred dollars pescatarian friendly in the case of this person
shopping shopping at whatever store you're going to, and I
need easy work lunches. And then chat gpt takes that
(23:17):
prompt and it gives you a whole breakdown of stuff
to buy. The prices even throws in some you know
meal ideas. Whatever you know you need. Now the good
side of this, it's super customizable. If you want more protein,
just asks it's hey, can you add more protein to
(23:38):
that handles dietary restrictions wonderfully gives you meal ideas. Even
if you don't ask, complain your whole week's worth of food,
then not so great stuff. People are saying that it
doesn't always get the prices right. So it may say
like shrimp, for instance, is eight dollars a pound when
it's fifteen dollars a pound, says eggs are three dollars
(24:02):
a dozen when they're five dollars plus. But this will
perfect after a while, get better. So if you're looking
to see how this works and give it a try,
if you try, aim for budget stores to actually hit
those chat GPT prices properly, Maybe have a backup plan
(24:25):
to drop a few items if needed. But make your
list with chat GPT and see if AI can give
you a better keep you within your price budget and
get you the foods you need. Maybe give you some
ideas for meal prep. I thought that was a pretty
cool story. I really like AI, and as an artist
and somebody who made a living doing design work for
(24:47):
a long time in my life, I know a lot
of artists that aren't happy with it, but I will
tell you that the pros outweigh the cons of it,
and it's a tool, like anything else, can be used
for good or can be used for bad, and so far,
I'm seeing really good things that come out of it,
So something worth trying. You've been listening to The Forek Report.
You can always hear us live on KFI AM six
(25:09):
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app. Hey everybody, it's the fore Report,
all Things Food, beverage and beyond. I am your well
fed host, Neil Servader. How do you do? Reminding you again?
The story that I saw in Eater Los Angeles, I
just thought was an important one, so I keep telling
(25:32):
you about it. And that is about going out to eat.
That restaurants are suffering in the burn areas because people
aren't you going out to them. Some feel like they
shouldn't be celebrating or enjoying a meal when people have
lost their homes, and I get that, but the reality
is you're gonna get to a place where these places
(25:56):
are going to close and they're not going to be
around and that's not helping anybody. But a lot of
them are really suffering right now. So something to keep
in mind if that is something you care about, that
that support is important right now. During the break there,
Engineer Robin was asking me about air frying a steak.
(26:16):
So you say, you put it in the in your
air fryer and it comes out too well done?
Speaker 2 (26:23):
Yes, and I follow the instructions and everything.
Speaker 5 (26:26):
Well, there's the first problem right there, following these well,
that could be actually, and that's that's a common mistake
is people they follow You should have follow a recipe
always first, because you want to learn, but you also
have to.
Speaker 1 (26:39):
Have a sense of knowing some things about what you
know how you want to cook something because you may
want to take out earlier. So does it tell you
to like pat the steaks dry? No, Okay, you want
to pat your steaks dry paper towels because anytime you're
heating a steak or any protein, but you're heating a steak,
(27:01):
you want it to have the mayard reaction, and that
is the brown it gets brown, it sears and you
get that great flavor on the outside. However, if it's
got if it's too moist in the outside, then the
heat has to now evaporate that moisture, which takes energy,
and then try and get the brown the meat. So
(27:23):
you want to pat it dry so it doesn't have
to do the step because you end up kind of
steaming the meat instead of really searing it off. So
you want to pat it dry with paper towels and
that gets that seer rather than the steam. You want
to rub it with oil in your seasonings. For me,
(27:43):
I would just use something like an olive oil and
I would use salt and pepper. That doesn't mean anything
other than that it helps your seasoning stick to it
in there. And then you want to put your air
fier at four hundred degrees and you want to flip
halfway through. Now that's going to depend on the thickness
of the steak as to you know what halfway through is.
(28:07):
So what kind of steak were you putting in there?
Speaker 2 (28:10):
Probably London broil.
Speaker 1 (28:12):
Like a London broil and about an inch thick or so. Yeah,
it's pretty thick, okay, And how long was it telling
you to cook it.
Speaker 3 (28:20):
It was saying four hundred and fifty degrees for about
fifteen to twenty minutes.
Speaker 1 (28:25):
Oh Jesus, no, No, that is way way too long,
you know. I I would try five minutes each side
and see if that comes out the way you look
at four hundred, and then if you need to put
it in there for a little longer. You obviously the
(28:45):
thickest part of the steak. Do you like it medium rare?
Speaker 2 (28:49):
Yes?
Speaker 1 (28:49):
Okay, So you're looking for about you want that steak.
If it's a thick, thick cut, like an inch or more,
you want the center of that steak to hit about
almost one thirty, so one twenty eight or so one thirty.
Then you're going to bring it out and you're gonna
let it rest and it's going to continue to go
up maybe five degrees from that, which is going to
(29:12):
bring you out a really good temperature. And then once
the inside of the steak gets back down to one
twenty degrees, that means it's rested long enough and you
should be able to cut it against the grain and
get a lovely, lovely steak out of that, or just
chilis are out back. That's faster I used to have
(29:33):
a friend Andrew that she'd go, what are you doing.
I'm like, oh, I'm making bread, and she'd go, you
know they sell that at the Vons. That's a smart
friend right there. Yeah, yeah, I get it. Yeah, but
you know you want to be able to I have
no problem going to a chain. I think they're part
(29:53):
of the culinary ecosystem. Love me some chilies, love me
some outback. I'm just say it. If you want to
cook them in home, in your air fryar just a
lot to clean after. Ugh, our friars aren't so bad
to clean.
Speaker 2 (30:06):
Come on, broke.
Speaker 1 (30:08):
Jeez, don't listen, Robin, don't listen to him. He's bougie.
Andrew's bougie. Everyone knows that. They call him Andrew Bougie Caravella.
It is.
Speaker 6 (30:19):
And if you get the liners, you just you know,
do a little wipeout. You don't need to put the
actual steak in the air fier. Andrew jes so, you know.
Speaker 1 (30:27):
But then you have to clean the liner.
Speaker 6 (30:28):
Now you throw the liner out. It's disposable liners. What
are you a fuddy duddy?
Speaker 2 (30:31):
I have the reusable silicone one. Well, excuse me, mister,
mister Richman.
Speaker 1 (30:36):
Oh my gosh, he doesn't give the news. He's so bougie.
He gives the booge. Alrighty, we'll be back with more,
including talking about some mac and cheese. There's one ingredient
that Martha Stewart says you is a must. And I'll
tell you some of my tips as well, because you've
got the superb Owl coming a week from tomorrow, and
(30:58):
we'll give you some tips when we come back.
Speaker 4 (31:00):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Nil Savedre. You're listening to kfi EM six
forty The Fork Report on demand on the iHeartRadio app. Hey, everybody,
it's the four Report. All Things Food, beverage and beyond.
Every Saturday, we come together and celebrate food. You know,
the people that make it, the culture behind it, the
technique science, cooking at home, going out to eat. And
(00:22):
I got to tell you, I've been reading a lot
of stories about this, and I want to remind you
now is the time to get out and eat. Go
to restaurants. Takeout is great, too, but go to restaurants.
A lot of la is suffering right now for a
couple reasons. One, the fires took out a lot, caused
(00:45):
a lot of havoc and took down a lot of
places or kept them closed. But there's also this emotional
response we have to these things. I know because I
go through it too. You feel guilty to go out
and enjoy yourself. But all that is going to do
is cause more destruction right now because places are struggling.
(01:08):
Restaurants are struggling because no one is going in them.
I read and I got to find the name of
this place. But a restaurant that opened at the end
of December in Pasadena. Gosh, I believe, I believe they
do Asian food. I got to look this up. But
they opened and then by January sixth or seventh, we
(01:32):
had the fires, you had Altadena, you had all these issues.
They had to close down. And now they're you know,
they got one or two people in there. They they're empty,
and the reviews on these this place is outstanding. But
I want to remind you you gotta go out to eat.
It's part of the ecosystem, and if you know you
(01:56):
can afford it, then by all means, go out there
and support local places, go out and shop. You still
need to put money into the economy, and the guilt
of seeing people lose their homes makes us stay in
and I get that, but ultimately by doing that, you
continue to mess with the economy and that's not good
(02:18):
for anybody. So please, if you know you have the money,
you want to go out eating the areas that have
been hit, eat in these areas that because no one's
going there, no one is eating, and we're going to
see another round of craziness. And we keep getting hit
over and over, whether it's the pandemic onto the fires,
(02:39):
onto stupid laws that are past that hurt local businesses.
It just is too much going on. So keep that
in mind, all right. You all know Dana Schaeffer. She
was the former producer of The Fork Report. She had
been with ABC. She pops all over the place. She
went from here to the East Coast, and now she's
(03:00):
got another adventure. And we're going to get up to
date with Dana. Dana, how are you, my friend?
Speaker 2 (03:05):
Hey, how's it going good?
Speaker 1 (03:08):
So last time I saw following you on social media,
you left one of your dream jobs I did in
radio for ABC, correct And so what the hell what
are you doing? And why?
Speaker 3 (03:24):
I like to say that I am fun employed right now? Oh,
because anything that I do must be fun. And that
might sound ridiculous, but I love radio and I wanted
to be more creative and tell stories, and I you know,
towards the end, I wasn't really doing that. I was
(03:45):
doing more sales and everything, which is a crazy job
in itself, but I wanted to do something just more fun,
and it gave me the opportunity I have like the
fact that I had the opportunity to just be fun employed.
As I say, you know, that I have support system
around me, my boyfriend, my parents, everyone's right down the
street from me. I've been planning this for a while.
(04:06):
Is awesome, but then it also gives me the opportunity
to do things like really focus in, like we spoke
before about the diner, and you know, just do and
figure it out, you know. And I think a lot
of people are at that point, especially with everything going
on in the world, where they're just trying to do
stuff that serves them more of a purpose and to
(04:26):
be happier.
Speaker 1 (04:27):
So you go into the grocery store and you do
you do? You put fun on the table and say
how much fun? I mean, there's actually real life going
on around you, as much as we'd all like to
be fun. Employed, how do you how do you pay bills?
Speaker 2 (04:48):
Well, good question, So I do have.
Speaker 3 (04:53):
I do work at a restaurant, and I've always worked
at this restaurant since I started in radio, like ten
to fifteen years ago. So even when I was full time,
I was still working at the restaurant on the side.
Speaker 2 (05:05):
Yeah yeah, So I was working.
Speaker 3 (05:07):
Thursday, Friday, Saturday nights after work and you know, luckily
those three days there as a server as long as
everyone tips, well.
Speaker 2 (05:17):
Please tip your servers. It's a thing.
Speaker 3 (05:19):
Sorry we're not in Italy, but it will it will
at least supplement my rent. And you know, luckily I've
I've saved up enough and I'm doing little side gigs
here and there. I also work at a cafe in
my town. Also, just you know, for funsies, it.
Speaker 1 (05:37):
Sounds like auto pay to pay her bills.
Speaker 2 (05:40):
Yes, that's what it sounds like.
Speaker 3 (05:45):
Yeah, but you know it's it's it's a journey and
I'm just trying to figure it out. But also going
to what you were just talking about, like dining out
that is so important for small businesses. Like the restaurant
that I work at there's only six tables, but we
rely on people dining out to support that restaurant, and
(06:05):
I do to support my bills. But also you know,
knowing me and trying to restore this diner in Jersey
that I'm doing.
Speaker 2 (06:13):
For the LAS.
Speaker 1 (06:14):
Yeah, we're going to get to that too.
Speaker 3 (06:15):
Yeah, I want to get an update exactly. But like
the last year and a half or so doing that.
You know, I've met so many other diner owners everywhere,
and they used to be twenty four to seven and
now they're not because people are not dining out as
late or not dining out as often, and there's also
people that are not going to work at these places anymore.
(06:36):
So it's a struggle all around. So we really need
that support system.
Speaker 1 (06:42):
So yeah, I know, here's the thing you can if
nothing else, Yes, order takeout, I get all that, But ultimately,
especially if you're having it delivered by a third party
or any of these things, they're not making what you
think they're making health food to the margins are too small.
So ultimately, going in dyeing and having a complete meal,
(07:06):
and that means you can get beverages. They don't have
to be alcoholic beverages, get dessert, get appetizers, have that
whole meal is really how they're gonna stay alive. So
I'm glad you echo that because I know you've been
in that business for a long time. Now, what about
your baking. You're a big baker, you love baking. Is
that playing a part of any of your fun employment?
Speaker 3 (07:30):
Yes, it is actually, And then you know it's a
blessing in disguise, because if I didn't leave my job,
I wouldn't have the opportunity to bake as much as
I do. The owners of the restaurant that I work at,
they sell my cheesecakes now for dessert, and it's taken.
Speaker 2 (07:48):
Off a lot to where you know.
Speaker 3 (07:49):
And I've also been starting to push my Instagram a
lot more my dessert Instagram now that.
Speaker 1 (07:53):
I have the time to well give it to everybody.
Speaker 2 (07:55):
Dana's Desserts, I.
Speaker 1 (07:58):
Like it rolls off the tongue.
Speaker 2 (08:00):
Yeah right.
Speaker 3 (08:00):
It's actually the tenth anniversary of the launch of Dana's
Desserts this year.
Speaker 1 (08:06):
Niceation. Thank you Dana's Delicious Desserts.
Speaker 2 (08:12):
On Demand A triple quadruple d.
Speaker 1 (08:17):
That's great. And your style is an East Coast style cheesecake.
Speaker 2 (08:22):
Yeah, it's a classic cheesecake.
Speaker 3 (08:23):
So it's not New York cheesecake New York style because
there's difference in that the New York style has a
lot more eggs, which makes it dense, and also is
heavy cream and cream cheese based. When a classic cheesecake
that you might find anywhere else, it is more the
heavy cream is supplemented with sour cream, so it's like
(08:44):
it's sour cream and cream cheese and less eggs.
Speaker 2 (08:47):
And that's the kind that I have.
Speaker 3 (08:49):
It's lighter, it's creamier, and then it has a gram
cracker crust. One of my most popular ones is a
lemon sambuca cheesecake, so I have. Yeah, it's a sambuca
based with a sour cream layer and then a lemon
shimmer layer, which is just fresh lemon juice and a
little bit of cornstarts, sugar and water which makes it
like almost like a lemon rang But that's one of
(09:11):
the most popular, and I have multiple orders of that
when I.
Speaker 2 (09:14):
Go home this week.
Speaker 1 (09:17):
You got that. You can't help that shimmer water.
Speaker 2 (09:21):
You need that lemon shimmer.
Speaker 1 (09:22):
Water over here, water over here. All right, we come back.
My friend Dana schaeferst with us. She is ooting a
boot doing all kinds of things when it comes to
desserts and finding her fun. See, I do fun employment differently.
I do fun comma employment thinking I try and get
employed in things that I like to do. But the
(09:44):
fun employment not working sounds fun too, and Kayla's trying
to do that.
Speaker 2 (09:50):
We're figuring it out.
Speaker 1 (09:51):
Yeah. Well, so when we come back, we'll talk about
the diner and see where that is. Because that last
time you were on the show, we talked about this
diner in New Jersey that you are trying to preserve
on a hope and a prayer basically and what that means.
So go no where.
Speaker 4 (10:05):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:12):
How do you do? Thanks for hanging out today. Coming
up just a little bit from now, we're going to
talk about chat gpt ai using AI to save money
at the grocery store. I'll explain how. Coming up right now,
we're talking to my friend Dana Schaefer. She was the
former producer of The Fork Report, you may remember, and
(10:33):
she loves baking and she's been in radio for a
long time. Well, she just left one of her dream
gigs with ABC Radio to pursue some dreams and one
of those has to do with the New Jersey diner
that she wants to bring back to life. Dana, how's
(10:53):
that going?
Speaker 2 (10:55):
It is crazy? Side not.
Speaker 3 (10:57):
I'm getting ripped by everyone over here for not being
in a cheesecake So sorry about that.
Speaker 2 (11:02):
I owe you one.
Speaker 1 (11:03):
Yeah geez I no, I know I wasn't going to
start it because I knew Kayla would.
Speaker 2 (11:09):
Yep, she's calling me out.
Speaker 3 (11:10):
Yeah, but yeah, the diner thing. It's it's a very
interesting journey, and it's so funny because I really haven't
gone out of my way to promote it other than
just being on social media and just really everyone's been
coming and falling in front of me that I need
to talk to right now. I don't know where we
(11:32):
left off from the last time we talked, but it's
pretty crazy because these diners, these nineteen forty like train
car kind of like diners. They're about forty feet long
and fourteen feet wide, that's it. But they have four
beams on the bottom of them where you can slide
basically a truck underneath or like the platform underneath to
pick them up and move them. And that's where I'm
(11:54):
at because unfortunately the owners of the diner where it stands,
they kind of backed out of keeping.
Speaker 1 (12:01):
They want the land.
Speaker 2 (12:03):
Yes, so therefore you don't own this diner.
Speaker 1 (12:07):
I do not, but they you have no right to
this diner whatsoever.
Speaker 3 (12:11):
Cleaning now exactly. Yeah, It's it's really funny. People are like,
are you sneaking in? And I'm like, no, I'm not.
They give me the key and everything, but I don't
have like really anything into this diner other than hopes
and dreams.
Speaker 1 (12:23):
But yeah, I mean, you could finish cleaning it, and
they could take it somewhere and open it without you,
and there's nothing you could do about it.
Speaker 3 (12:29):
And I know they won't do that because it's been
sitting there for thirty years vacant. But it is a
fear of mine that every day I pass this diner
thinking that one day I'll see a demolition truck right there.
And it's a big fear of mine because I'm basically
in the eleventh hour right now of trying to figure
out what I can do with this. So I spoke
to the town and you know, there's a few areas
(12:50):
where there's unutilized land where maybe possibly we can get
a land lease or do something where we can move
this diner to keep it. Unfortunately, there's not that much
land to go, and one spot that we had an
option to do needed a lot of infrastructure. And it's
crazy because I've never knew anything about this until I
(13:10):
started this whole journey. But you know, to find the
sewage lines, the gas lines, the water, electric all the
infrastructure that you need, and then if it's on a
lower part of the land, you need the power to
push up the pressure to you know, get the sewage
out and all this stuff. So the amount of money
that I would that I don't have, that I would
use to put into this diner now would have to
(13:34):
go into the infrastructure. But then I went to another
area where there's parking and you know, take about only
eight parking spots. But the thing is with that is
they they don't know if they can, you know, take
away those parking spots and utilize it for the diner.
So I'm kind of stuck between a rock and a
(13:54):
hard place right now.
Speaker 1 (13:56):
We need water and electricity and everything else in those
areas too.
Speaker 2 (14:00):
Yeah, and so yeah exactly.
Speaker 3 (14:03):
But the one spot where there is the parking, why
I was really trying to put it over there is
because it's easy to connect to water lines, gas lines,
everything because it's right off the main road. And a thing,
at least in Jersey, if you have an area, even
if the infrastructure is not there, if it's in a
certain amount of footage away from the main road, like
(14:25):
PS and G will hook it up for free because
it's I guess it's just I don't know some kind
of thing with that. So I'm actually in the process,
I talked to a guy that moves diners in Massachusetts
who is willing to help me if I can board
up this diner and at least get it prepped for
a move. And I'm working on finding a piece of
(14:46):
land for it right now, which is really stressful but
also quite a journey.
Speaker 1 (14:51):
And what's in it for the land?
Speaker 3 (14:55):
I mean, ideally I would it would be a town
piece of land that not utilized, and then therefore it
would just bring more traction to the town.
Speaker 2 (15:05):
Right.
Speaker 3 (15:06):
So that's kind of like what I'm putting it as
because this is a historical landmark. It's something that would
you know, could bring movies to the area, like you know,
pr to the area, all that kind of stuff, So
it would be really great to have there. Funny enough,
working at my restaurant, and this is what I'm talking about,
like everything happens for a reason, and everything just kind
(15:28):
of gets placed in.
Speaker 2 (15:29):
Front of me.
Speaker 3 (15:30):
Do you know Amanda fry Tag she's on a food network. Yeah,
and she's blonde hair.
Speaker 2 (15:36):
Yah, she's great.
Speaker 3 (15:38):
But she just randomly popped into the restaurant that I
work at a few weeks ago, and I'm like, she
looks so familiar. I thought she was just a customer
that comes in. I was like, why do you look
so familiar? And she's like, oh, I'm you know, I'm
from the area. And I was like, what's your name.
She's like Amanda, and I'm like Amanda. She's like fright
tag and.
Speaker 2 (15:55):
I'm like, no freaking way.
Speaker 3 (15:57):
Because she had a show with Ty Pennington at the
time that was a diner restoration show, and so I
told her on my whole spiel and she also loved
my cheesecake, which was awesome because she tried it. So
I've had my own little rendition of Chopped at the
restaurant one day.
Speaker 1 (16:16):
Wow.
Speaker 3 (16:17):
But yeah, no, but she was like, you know, keep
going if there's anything that she can help. But she's
following the journey now too, so I have a lot
of support. It's just really about finding the right area now.
But it's really cool about these diners and these historic diners.
They are made to move, and that's something that a
lot of people don't know. And you know, as long
(16:37):
as the infrastructure in the restaurant or in the diner
is you know, pretty good, which mine is, you can
move it anywhere.
Speaker 1 (16:47):
Yeah. My backyard.
Speaker 2 (16:51):
So I told my dad and I'm like, yeah, you've
read it.
Speaker 3 (16:57):
If we put a diner on the side of the house,
and he's like, you're insane, I'm like, but like it
won't be open, you know, like I'm not going to
open it because it's owning laws, but just to keep
it there, to keep it safe.
Speaker 2 (17:09):
So I mean, if you see, I mean, yeah, I.
Speaker 1 (17:12):
Mean that's another thing is you can put it somewhere
just to get it up to a place exactly where
you could have you know, people with money come through
and see the potential exactly.
Speaker 3 (17:22):
And I think that's the biggest part of it, is
just showing that there's the potential and having like this
idea and rendering of what it could be.
Speaker 1 (17:30):
You know, well, that's amazing. All right, let everybody know
how they can follow you on that particular journey.
Speaker 3 (17:35):
You can follow the diner at Little Falls Diner and
that's on Instagram and then I am Dana M. Schaeffer
on Instagram and Dana's Desserts. Got too many socials to run, yeah,
a lot of socials.
Speaker 1 (17:49):
Well. Always nice to hear your voice, my friend, and
see you. I hope all is well, yes, and keep
us posted on all of the festivities and crazy stuff
you do throughout absolute.
Speaker 2 (18:00):
Next time I'm here, I will give you a cheesecake promise.
Speaker 1 (18:02):
Now you're talking like.
Speaker 2 (18:05):
That's the only reason we wanted to hear I like you.
Speaker 1 (18:13):
That's how it works around here. They don't care about
me either.
Speaker 2 (18:15):
They just I get it all right.
Speaker 1 (18:18):
My friend will go and continue to do good things
and be safe.
Speaker 2 (18:21):
Okay, appreciate you, Thanks so much.
Speaker 4 (18:23):
You're listening to the Fork Report with Nildra on demand
from kf I am six forty.
Speaker 1 (18:29):
Hey, Neil Savadra here with you. It's the four Report.
Three hours of celebrating food on a Saturday. Got a
lot going on in the next couple of weeks. Of course,
the super Bowl is coming up a week from tomorrow.
We're going to have Stonefire Grill on next Saturday too,
and I can't wait for that. But a great choice,
by the way, if you are looking to have food
(18:51):
brought in or to pick it up for takeout, Stonefire
Grill has fantastic choices. Especially not only you know you
eat it in or have delivered, but they're catering stuff.
You can either have them fully cater it or you
can do it where you take it out and bring
it home. I recommend their tri tip is fantastic, the
(19:12):
barbecue tritick, Their lemon garlic chicken is fantastic, the pesto pasta.
They have great pizzas, tons of fantastic salads. So that
is my tip for you. You're gonna hear me and
handle telling you about that, because now it's the time
to really get in there and enjoy that. So Big
(19:32):
Doings want to remind you again, and maybe I'll get
into this a little bit later in the program. In
the four o'clock hour, it is imperative Eater. Los Angeles
did a phenomenal article on local restaurants struggling, especially if
they're near the areas where the fires were. People are
(19:54):
not going out and you utilize and going out and enjoying.
Some of them have guilt, you know, some of them
have guilt that there's people that lost their homes and
so they don't want to go into places like Citron
or Citron rather and you go into these places and
(20:17):
they're dead, and these are world renowned places, and now's
the time to support them. Otherwise they go away and
the tragedy becomes even bigger. Tons of places, high end, lovely,
all kinds of variable places that have world renowned chefs.
(20:38):
And whether it's in Pasadena and the Altadena area, whether
it is in Santa Monica or surrounding areas Los Angeles,
just know they need you right now. They've had the
crap beat out of them over the you know, last
six years or more because you had the pandemic and
then you have laws, things changing, regulations, prices of ingredients
(21:06):
going up, labor shortages. It just we have not had
stable footing since twenty nineteen and it's really really getting bad.
And so I highly encourage you to look for that
article that eater La put out interviewing some of these
(21:27):
wonderful chefs, and they're fearful, you know, they're having to
let people, you know, to cut shifts. You're talking about
restaurants being run by just the managers right now because
there's nobody in them. And that's where we come in,
you know, that's where we have to participate in this
(21:49):
all right. Onto something Else has promised a super simple
way to possibly use AI to help you do simple
things like grocery shopping. So going to jet chat, gpt
dot com and you you know can tell it what
you want. So everyone likes to make their shopping list.
(22:11):
There's something fun about it. I like it. Now I
don't do it as much as I used to do.
And I used to go to the grocery store all
the time. Then my wife and I would do it.
Now she primarily is the one that goes to the
grocery store. But prices are going through the roof, and
it's kind of hard to know what to buy and
how to plan based on these things. So TikTok is
(22:33):
going nuts with this. Instagram is going nuts with this
over grocery shopping planning and using AI, and it's simple.
You go to chat gpt dot com and you just
be specific. The more input you put into AI, the
better it's going to give you. Now they call it
a prompt. You have to prompt what you want for
(22:55):
AI to give you what you need. So you say, hey,
give me a grocery list for one person under one
hundred dollars pescatarian friendly in the case of this person
shopping shopping at whatever store you're going to, and I
need easy work lunches. And then chat gpt takes that
(23:17):
prompt and it gives you a whole breakdown of stuff
to buy. The prices even throws in some you know
meal ideas. Whatever you know you need. Now the good
side of this, it's super customizable. If you want more protein,
just asks it's hey, can you add more protein to
(23:38):
that handles dietary restrictions wonderfully gives you meal ideas. Even
if you don't ask, complain your whole week's worth of food,
then not so great stuff. People are saying that it
doesn't always get the prices right. So it may say
like shrimp, for instance, is eight dollars a pound when
it's fifteen dollars a pound, says eggs are three dollars
(24:02):
a dozen when they're five dollars plus. But this will
perfect after a while, get better. So if you're looking
to see how this works and give it a try,
if you try, aim for budget stores to actually hit
those chat GPT prices properly, Maybe have a backup plan
(24:25):
to drop a few items if needed. But make your
list with chat GPT and see if AI can give
you a better keep you within your price budget and
get you the foods you need. Maybe give you some
ideas for meal prep. I thought that was a pretty
cool story. I really like AI, and as an artist
and somebody who made a living doing design work for
(24:47):
a long time in my life, I know a lot
of artists that aren't happy with it, but I will
tell you that the pros outweigh the cons of it,
and it's a tool, like anything else, can be used
for good or can be used for bad, and so far,
I'm seeing really good things that come out of it,
So something worth trying. You've been listening to The Forek Report.
You can always hear us live on KFI AM six
(25:09):
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app. Hey everybody, it's the fore Report,
all Things Food, beverage and beyond. I am your well
fed host, Neil Servader. How do you do? Reminding you again?
The story that I saw in Eater Los Angeles, I
just thought was an important one, so I keep telling
(25:32):
you about it. And that is about going out to eat.
That restaurants are suffering in the burn areas because people
aren't you going out to them. Some feel like they
shouldn't be celebrating or enjoying a meal when people have
lost their homes, and I get that, but the reality
is you're gonna get to a place where these places
(25:56):
are going to close and they're not going to be
around and that's not helping anybody. But a lot of
them are really suffering right now. So something to keep
in mind if that is something you care about, that
that support is important right now. During the break there,
Engineer Robin was asking me about air frying a steak.
(26:16):
So you say, you put it in the in your
air fryer and it comes out too well done?
Speaker 2 (26:23):
Yes, and I follow the instructions and everything.
Speaker 5 (26:26):
Well, there's the first problem right there, following these well,
that could be actually, and that's that's a common mistake
is people they follow You should have follow a recipe
always first, because you want to learn, but you also
have to.
Speaker 1 (26:39):
Have a sense of knowing some things about what you
know how you want to cook something because you may
want to take out earlier. So does it tell you
to like pat the steaks dry? No, Okay, you want
to pat your steaks dry paper towels because anytime you're
heating a steak or any protein, but you're heating a steak,
(27:01):
you want it to have the mayard reaction, and that
is the brown it gets brown, it sears and you
get that great flavor on the outside. However, if it's
got if it's too moist in the outside, then the
heat has to now evaporate that moisture, which takes energy,
and then try and get the brown the meat. So
(27:23):
you want to pat it dry so it doesn't have
to do the step because you end up kind of
steaming the meat instead of really searing it off. So
you want to pat it dry with paper towels and
that gets that seer rather than the steam. You want
to rub it with oil in your seasonings. For me,
(27:43):
I would just use something like an olive oil and
I would use salt and pepper. That doesn't mean anything
other than that it helps your seasoning stick to it
in there. And then you want to put your air
fier at four hundred degrees and you want to flip
halfway through. Now that's going to depend on the thickness
of the steak as to you know what halfway through is.
(28:07):
So what kind of steak were you putting in there?
Speaker 2 (28:10):
Probably London broil.
Speaker 1 (28:12):
Like a London broil and about an inch thick or so. Yeah,
it's pretty thick, okay, And how long was it telling
you to cook it.
Speaker 3 (28:20):
It was saying four hundred and fifty degrees for about
fifteen to twenty minutes.
Speaker 1 (28:25):
Oh Jesus, no, No, that is way way too long,
you know. I I would try five minutes each side
and see if that comes out the way you look
at four hundred, and then if you need to put
it in there for a little longer. You obviously the
(28:45):
thickest part of the steak. Do you like it medium rare?
Speaker 2 (28:49):
Yes?
Speaker 1 (28:49):
Okay, So you're looking for about you want that steak.
If it's a thick, thick cut, like an inch or more,
you want the center of that steak to hit about
almost one thirty, so one twenty eight or so one thirty.
Then you're going to bring it out and you're gonna
let it rest and it's going to continue to go
up maybe five degrees from that, which is going to
(29:12):
bring you out a really good temperature. And then once
the inside of the steak gets back down to one
twenty degrees, that means it's rested long enough and you
should be able to cut it against the grain and
get a lovely, lovely steak out of that, or just
chilis are out back. That's faster I used to have
(29:33):
a friend Andrew that she'd go, what are you doing.
I'm like, oh, I'm making bread, and she'd go, you
know they sell that at the Vons. That's a smart
friend right there. Yeah, yeah, I get it. Yeah, but
you know you want to be able to I have
no problem going to a chain. I think they're part
(29:53):
of the culinary ecosystem. Love me some chilies, love me
some outback. I'm just say it. If you want to
cook them in home, in your air fryar just a
lot to clean after. Ugh, our friars aren't so bad
to clean.
Speaker 2 (30:06):
Come on, broke.
Speaker 1 (30:08):
Jeez, don't listen, Robin, don't listen to him. He's bougie.
Andrew's bougie. Everyone knows that. They call him Andrew Bougie Caravella.
It is.
Speaker 6 (30:19):
And if you get the liners, you just you know,
do a little wipeout. You don't need to put the
actual steak in the air fier. Andrew jes so, you know.
Speaker 1 (30:27):
But then you have to clean the liner.
Speaker 6 (30:28):
Now you throw the liner out. It's disposable liners. What
are you a fuddy duddy?
Speaker 2 (30:31):
I have the reusable silicone one. Well, excuse me, mister,
mister Richman.
Speaker 1 (30:36):
Oh my gosh, he doesn't give the news. He's so bougie.
He gives the booge. Alrighty, we'll be back with more,
including talking about some mac and cheese. There's one ingredient
that Martha Stewart says you is a must. And I'll
tell you some of my tips as well, because you've
got the superb Owl coming a week from tomorrow, and
(30:58):
we'll give you some tips when we come back.
Speaker 4 (31:00):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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