December 13, 2025 • 27 mins
We are right in the thick of it with the holidays! Also, The Fork Reporter shares this weeks Technique of the Week.
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Speaker 1 (00:00):
Hey, it's Nielsa Adri. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Kayla just called me an egghead.
Speaker 2 (00:12):
You are in every sense of the word. It was
a compliment when I said.
Speaker 1 (00:16):
Wow, the first the thing was a compliment because it
means that I'm working mentally through things, coming with ideas,
and then I do have an egg shape. Never you
do it like an egg. Yeah, Hey, Kayla, Neil, what's
a vegan's favorite Christmas song? Which one sy to the world?
Speaker 2 (00:34):
Okay, all right, the boys and girl.
Speaker 3 (00:37):
Okay, let me teach you how to.
Speaker 1 (00:53):
Let me teach you how to.
Speaker 2 (01:00):
It.
Speaker 1 (01:02):
It's a columnaration. Let me teach you had it?
Speaker 4 (01:09):
Let me.
Speaker 1 (01:11):
Okay BYEM six forty live everywhere on the iHeartRadio app.
Happy Saturday to you. Look at this man talk about
knocking on the door of the holidays. December thirteenth. Whooa,
that goes fast. We're in the middle of the month. Basically,
you're like halfway through that advent calendar. Chocolates, little gummies,
(01:34):
little treats, tiny little toys unless you get one of those.
Have you seen one of those whisky ones where it's
got these small bottles of whiskey for each day. I
wonder if anybody ever gets to to Christmas. Okay, bad news, nobody,
nobody has gifts. Wow, you ruined Christmas? Dad did? I did? I? Oh,
(02:05):
that's a horrible thought. All of that sounds horrible, but
we're in the middle of it, and I'm just in
this like looking at all these really neat things, and
I thought, you know what, throughout the show, we're going
to pepper through some great guests, but also my ideas
for giving. If you're looking for gift for somebody that
(02:26):
loves food and those types of things, then today's a
good show for you. I was hoping we could open
up the phones later to take people's ideas. I don't
know that we're gonna have time. I keep listening. We
got some pretty killer Zelman's news. You know, so my
friend Anthony's coming on flash Sail, huge discount. They're gonna
(02:52):
want to listen. All right, let's dive into it. I
saw these things that were adorbs. Balls if you will
they are. Have you ever heard of of mug buddies
or mug toppers?
Speaker 5 (03:11):
Is that like, no, you know, it's not that it's
not the thing you put in the in the hot
chocolate and then you pour the milk.
Speaker 4 (03:16):
On it, and.
Speaker 1 (03:18):
That's a legitimate guess.
Speaker 2 (03:19):
Okay, thank you.
Speaker 1 (03:20):
Those are those are the the hot chocolate balls.
Speaker 2 (03:27):
Okay, yeah, I think that's right. I think that's right.
Speaker 5 (03:30):
But now they come in like the shape of men
and women. You can pour it on the man and
women and then they turn into marshmallows.
Speaker 2 (03:35):
It's fun.
Speaker 1 (03:35):
Yeah, those are neat, but it wasn't that like last year.
I think those are big. They're still around now. But
I think those are what do they call them, like
chocolate bombs or something, because chocolate balls is a rough marketing.
Maybe not for you. I'm just saying that Mario and
(03:56):
I probably aren't the cocoa bombs. Cocoa bomba coca bombs. Okay, no,
it's not that. Imagine this. Imagine like I don't know,
you get a Christmas tree sugar cookie, but it has
a slit on the bottom that's just wide enough to
go on the edge of your cocoa mug or your
(04:18):
coffee or tea or whatever. But the ones that I saw,
and you can even a cookie cutters so you can
make your own sugar cookies or gingerbread or any of
these things. Cut them out and it will have that
little divot, that space at the base that goes on
the side of the mug. So you've got it right there.
You can dip it, just don't dip that part, dip
the top, otherwise the whole thing's it's not gonna Yeah,
(04:41):
it's not gonna stay if you eat the legs first.
Today's gonna be a rough show. I can feel it.
Is it me or you? Okayla who brought the silly?
Speaker 5 (04:52):
I mean no, you came in super silly. You've done
like four or five accents that you've been here. I
appreciate it.
Speaker 1 (04:57):
That alrighty okay. So on the one the ones that
I saw that I thought were super cute, and I
saw them at World Market, which I love. Costplus is amazing,
is so amazing for stocking stuffers. We'll get to that
a little bit later, but really one of those overlooked places.
(05:18):
They have all kinds of really great gifts from all
over the world, but a lot of food gifts in
smaller packages, so even stocking stuffers, they're great. I know
they have them there. I've been told who else had them.
My Target sometimes has them. Costco sometimes has them, but
(05:39):
they are little gingerbread houses, like maybe one and a
half by one and a half, but they have the
little divot cut out to put them on the side
of the stop it. How cute is that? Right?
Speaker 2 (05:51):
That's so cute?
Speaker 1 (05:52):
And then you can you can like, if you're like me,
maybe you go tsunami and then you shake the chocolate
and it lips up the side. You Malabooh.
Speaker 2 (06:07):
That's fun. Yeah, yeah, next we'll have a blast with
these things.
Speaker 1 (06:10):
Yeah. But you could also be like, gods should knock
it into the But what basically what it comes down
to is you got a neat to eat treat right
there on the side of your mug. And I thought
that's a that's a really really cool idea. So I
saw those and I thought that was very cute. We
come back. There's a bunch of wonderful gifts out there.
(06:32):
A couple of new things this year that I saw
that I'm fascinated by some local stuff that I you know,
I love supporting local places, local artisans, uh and things
like that. If you're going out and you're buying your
might as well buy local when you can especially handmade stuff,
(06:52):
baked goods, things like that. Uh, they're just to me
that that's how we, you know, keep love of in town,
you know, locally, go and spend your money locally. These
little places that maybe you walked by a bunch of
times on the boulevard and don't think about, Oh it
looks cute. I'll go in there sometimes, go in there,
(07:13):
see what they have, See if they have something that
tickles your fancy. Because tis the season and now is
the time to support one another and give and give
lovely fun things. We'll have some of those lovely fun
things coming up, So go know where. It's the Fork Report.
I'm Neil Savedra.
Speaker 6 (07:30):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:37):
Hey everybody, it's the Fork Report, all Things Food, Beverage
and to beyoned. I am your well fed host, Neil Savandra.
How do you do? Happy Holidays to you. Today is
the thirteenth, So I think Knaka starts tomorrow eight crazy nights.
Speaker 2 (07:52):
Last week you told everybody it started on the fourteenth, So.
Speaker 1 (07:54):
That's what I right, Yeah, right, that's I just want
to let everybody know that's happening. It's the and joke
that Jewish folks don't even know when Honkakah is because
it changes each year, and so they're like, what, oh,
get out that Manora very nice.
Speaker 5 (08:10):
We got a very great guest for the Jewish folks
coming up on Dr Wendy Show tomorrow night, so hopefully
they tune in. It's a singles dating for Jewish community only,
so we have a specialist setting that up this year,
so hopefully they listen to celebration for Hankakhah.
Speaker 1 (08:23):
So it's like, uh, Jewish people looking for Jewish people.
Speaker 2 (08:28):
Yeah, it's called Matso Ball, Bring Jewish Singles together.
Speaker 1 (08:30):
It's Christmas Eve is in a ball that you could
go out to like a yeah, yeah.
Speaker 2 (08:37):
Jewish singles coming together. We're going to talk all about
it on Doctor Wendy tomorrow.
Speaker 5 (08:40):
So singing you're Jewish, you want to listen, you'll get
love this holiday season.
Speaker 1 (08:46):
That's great. Look at that? What was there is another one?
There's a Christian singles in there's a Jewish singles.
Speaker 2 (08:53):
Well, now that I didn't know about the Christians one,
I would have gone when I was single.
Speaker 1 (08:58):
What is it? Fish and plenty of fish? Plenty of
fish or something. I don't know, right, I don't know.
Speaker 2 (09:05):
I was Christians mingle.
Speaker 1 (09:08):
They probably got that. They got a little something for everybody,
all right. So we're talking about stocking stuffers, gifts, things
for the people that love food in your life. John
Booze cutting boards. You see them everywhere the bosh. They
(09:28):
are fantastic if you can't find a local maker, and
there are you know a lot of really handy wood
workers that do make beautiful wood cutting boards despite what
you may think, and a lot of people say, oh,
this is better and more clean and blah blah blah,
(09:49):
and you have to worry about this with wood.
Speaker 4 (09:52):
No.
Speaker 1 (09:52):
Wood is incredibly clean when utilized properly, and one of
the best. It's good. It's it's as harsh on your
knives if you use and clean and keep it, you know,
with the upkeep on it up to date. They're fantastic,
just really there. There still is nothing in comparison to that.
(10:16):
So they are not cheap but Wayfair you can go
to wayfair dot com. I saw some really decent prices
on them, and that means, you know, one hundred and
a half somewhere in there. But for an end cut board.
But they're really really nice airloom style. I mean, this thing,
you treat it well, it will be there forever. A
(10:36):
company I've mentioned on the show before Meson m I
S E N. I'm a huge fan of their products.
I don't know that they're in any stores, so you'll
have to go to their website M I S e
and dot com. And they have tons of great products.
I have their knives. I have multiple sets of knives.
They are one of them. They are beautiful, they work
(11:00):
very very well. But they also have pots and pans
and the like. And one I wanted to bring to
your attention is a pre seasoned carbon steel pan. So
if you think of like a walk, these are often
these seasoned carbon steel they almost get blue when they
heat up, they get They just have this really uh
(11:25):
the way they heat up, the consistency, the coverage, all
of that, and when seasoned properly, the non stick is fantastic.
That's Meson, m I S E N. Dot com. Look
for their preseason carbon steel pan. It's it's gorgeous. Similar
note Hexclad. They're popping up in more and more store locations,
(11:47):
but you can go to their website as well, but
hex Clad is an amazing combination of some of the
best known styles of cookwar put into one. Get the
nonstick ability, you get the benefits of searing with stainless
(12:07):
steel and the like, and they put all this technology
in one pan. So any of their pants are beautiful. However,
one I want to point you to is new, and
it is their brand new pizza steel. And the thing
about their pizza steel, if you don't know, a pizza
steel is usually just a chunk of steel about a
quarter of an inch. Usually it's heavy as hell, traditional ones,
(12:32):
and you put them in the oven. You heat them up,
preheat them for fifteen to twenty minutes, they get piping hot,
and then you use a pizza peel to put your
pizza or your bread on top and it bakes that way.
The cool thing about the hex Clad that I've not
seen before is one it's got the non stick that's great,
but you put it in their cold at room taps,
(12:54):
so you can actually make your pizza on top of
it without using a pizza peel, sliding it on there
and running the risk if you're not familiar with making
an oblong pizza or something weird like that, and then
it heats up, and it heats so quickly that you'll
be able to get a beautiful, beautiful leoparding that's that
(13:18):
dark those dark spots on the bottom that show that
you just really really got a good heat on the
bottom of your pizza dough. It just is a thing
of beauty. So that's on my list as well. We'll
have more coming up later in the show. We come back.
Anthony from Zelman's coming on to tell you about a
great stocking stuff for Deal Flash their So go nowhere.
(13:45):
It's the Fork Report of Neil Savadra KFI A six forty.
Speaker 6 (13:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:55):
We're right here in the middle of the holiday season.
Hanukkah starts tomorrow. We've Christmas coming up and all kinds
of fun things. We've been talking about here on the Forekport.
We've been talking about gift ideas and stocking stuffers, and
boy do I have a wonderful, wonderful idea for you,
(14:16):
And we're going to bring on Anthony from Zelman's to
tell you about it. Hey Anthony, Hey.
Speaker 4 (14:24):
Neil, how are you this beautiful Saturday.
Speaker 1 (14:26):
I'm wonderful you out cycling or doing your thing, riding
your motorbike? What are you doing?
Speaker 4 (14:33):
Yes, I'm not peddling today. I'm just twisting my wrist
and going out for some of my buddies, sampling some food.
We're in the other side of solving at at a
great risk stop. I just had a delicious pastrami sandwich
with some pickles and some onions. I took my velmons
(14:55):
and I'm ready for the.
Speaker 1 (14:56):
You testing it out? Were you pushing it?
Speaker 4 (15:00):
No? Actually, with the Korean friend of mine, he goes,
does this work on kimchi? Well, I'm going to slap
you because it works on everything.
Speaker 1 (15:08):
So yeah, yes, that's a tough battle kimchi. Yeah.
Speaker 4 (15:12):
Well, you know what sometimes with kimchi, because it leaves
that strong taste in your mouth. Yeah, you need you
take your almonds and you may want to chew one
just to get rid of you know how, sometimes you
eat garlic an onion, and even though your breast clean,
your mouth stall doesn't feel as clean as you want it.
That's where you could always chew a capsule or wait
(15:33):
about thirty minutes and then you go, wow, I've got
fresh breath, fresh breath and clean breath. So it's a
double way me fresh and clean put out.
Speaker 1 (15:43):
So let's tell everybody about this wonderful flash sale that
we put together for them for the holidays.
Speaker 4 (15:53):
Absolutely, so we wanted to make the holiday season a
little bit fresher and give everybody the confidence to hagan
kiss mistletoe, whatever you're doing, whether it's around the hundred
of anora. So we're doing a twenty five percent off
flash sale, and that is supposedly just for today, but
(16:16):
I heard my friend Bill Handle saying it's good for
tomorrow as well. What don't you know it's well, Bill
doesn't read script, he doesn't listen. He was on handling
the law this morning telling everybody it's good through tomorrow night.
So even though we want everybody to go on and
order today, because I know if they don't order right away,
(16:38):
they're going to forget and then Monday morning they go damn,
I should have taken advantage of their twenty five percent off.
So we love rewarding our four P Reporter listeners because
they are definitely the most loyal Velmans fans of all,
because after all, they love the food, they love what
we're doing so, this is a great opportunity stock. We've
(17:00):
got the special on everything on our website. You can
order the original peppermint, we've got the new spearmint, which
are back in stock. And what's become a real favorite
amongst the Zolman's customers is to add on a new
tongue scraper that's in the shopping cart. Oh yeah, to
give you that extra bit of confidence. You know, sometimes
(17:23):
we want to scrape our tongues. It's always good practice
when you brush your teeth, just to scrape some of
the stuff that's collecting on the back of your tongue.
So freshness. Confidence, and most importantly, I just want to
thank your listeners for being so loyal and for you know,
supporting us. It's really comforting.
Speaker 1 (17:42):
Yeah, this is a great deal and again twenty five
percent off. You want to use the code flash I
guess handle extended it through tomorrow night. Well, really get
on this tonight. This is a huge This is a
huge deal. And to tell you a little something about
you know, stocking stuff. When you go and you get whatever,
(18:03):
I mean anything on the website, But if you get
a three pack of five pack, a ten pack, twenty
five percent off. Doesn't matter if you've purchased Zelmans before.
All you need to know is the code flash at
Zelmans dot com. That's ze l M I n S
dot com. Use that code flash for twenty five percent
(18:23):
off anything on the site. But what happens is you
put those into your cart. You're going to see the
cart populate and ask you if you want the tongue scraper.
You want to say yes. A lot of people don't
know this. They think that taste buds are little dots,
those little just little dots. They're almost like little tiny mushrooms.
(18:45):
They have a little bit of a head on them,
and food can get stuck under there, even if you
brush your tongue or anything like that. Nothing works better
than this. In the case is a stainless steel. The
whole thing is stainless steel. To be able to scrape
that off and clean. Give it an extra point of cleanliness,
you know, give yourself that gift of confidence and fresh
(19:08):
breath this year for your fail Maybe it's a gift
for them, but also for yourself. Go to Zelman's dot
com use the code flash F L A s H
for this special flash sale. The sooner you do it,
you have a better chance of them getting before Christmas.
No promises because it's been crazy out there with shipping
(19:33):
and all of that. But fingers crossed if you go
there today and do this that you have the best
chance possible. Again, spearmint and peppermint. Peppermint's my jam, but
I suggest that you try the spearmint. People are loving
the sweetness of it. I like a little bit of
the kick of the peppermint, but twenty five percent off,
(19:56):
this is obviously a great stocking stuffer or just a
gift altogether. With the tongue scraper and everything.
Speaker 4 (20:03):
Else, absolutely, and the food can taste a lot better.
Once you've used the tongue scraper. You're fresh, you clean,
you're confident, and let's just everybody be safe out They
enjoy the holidays, enjoy all the delicious foods and flavors
that I don't know why we limit ourselves just to
a couple of weeks a year. We should be eating
(20:23):
this stuff three sixty five. Why not?
Speaker 1 (20:26):
Well, you know what's funny, as any home chef or
home cook knows that nothing smells better than onions and
garlic in a little bit of butter or olive oil
in a skillet. So we already know that we love
these foods and you're going to need to combat them.
And everybody here at the station knows because the minute
I walk in, they all ask me for a some.
(20:47):
So go to Zelman's dot com. That's ze l m
i ns dot com. Use the code flash until midnight tomorrow,
but really get on this today. The better chance of
you getting them before the holiday, before Christmas.
Speaker 4 (21:03):
Rather and.
Speaker 1 (21:05):
For New Years and all of that stuff. So get
on this Zelmans dot com code flash twenty five percent
off the whole site. I encourage you to buy many
packs because this does not happen. And also those tongue
scrapers add them into your KRT as well. Anthony, get
back to your weekend worrying.
Speaker 4 (21:25):
Thank you, Thank you, Neil, Thank you Kayla. Love being
on the show and look forward to seeing you in
the next couple of weeks and having some good food together.
Speaker 1 (21:35):
Likewise, my friend, happy Hanaka. Well, thanks to you. Thanks
that's Anthony from Zelman's. We'll be back with more, So
go know where.
Speaker 6 (21:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:52):
Hey, there it is the Fork Report and I am
your friendly neighborhood Fork reporter Neil Savedra. How do you do?
Thanks for hanging out out with us on this beautiful Saturday.
Started out foggy this morning. I like that well fog
and the heater on. Put the Christmas lights on the
Christmas tree, and made some cocoa from my son, made
(22:17):
some French toast this morning. Dad. He loves his boy,
give him something yummy. And it was just one of
those great like Christmas mornings because we don't get real
Christmasy out here. We have eighty five degree weather. It's
like wow, but it's lovely and I hope you're enjoying
(22:41):
the day getting out there and shopping. It sure seems
like a lot of people are out there shopping and
running around most definitely, I love seeing that on Sunset Boulevard,
going through Sunset Boulevard this morning and seeing everybody out
and about. I got up early this morning. I had
a bunch of chores things I needed to do, and
(23:01):
it was already packed on the streets. Yeah, it was.
We're talking before eight in the morning. People were up
and out and running around so very very cool. So
I wanted to give you some more ideas for gifts,
you know where the countdown begins and to have what
you know, twelve days or so two or less. I
(23:24):
guess to get this done, a couple of books that
I'm a huge fan of, and there are plenty, and
I'll be giving you know. You can hit me up
on social media too. If you don't hang out with
me already on Instagram, please do at forourk reporter at
fork Reporter. You can also find me on X at
FOURK Reporter as well. I don't hit up my Facebook
(23:48):
as much, but I'll do my best to look at that.
But you at fork Reporter on Instagram is a great
great way to hit me up as well as on
X If you have any questions about ideas or anything
like that, I'll do my best to get to you
during these you know, crazy holiday times. But Salt, Fat, heat, acid,
fantastic book. A lovely breakdown of cooking in Seeing the
(24:14):
Beauty of the Rudiments for what they are is a
wonderful book. I've recommended that one before, I've recommended this
one before. Ratio by Michael Ruhlman. Ratio is it is
such a geek book in so many ways, but anybody
and everybody can appreciate it. And the reason why is
(24:35):
what sounds technical is really a thing of simplicity and beauty,
and that is every recipe breaks down to ratios, the
ratios of you know, if you're baking, the ratio of flour, fat,
leavening agent, sugar, whatever it is. And it is a
(24:57):
way for you to be able to start designing your
own recipes as well as understanding them and knowing what
they're going to do. You know what you're going to need.
Sometimes there are a one, two three process and it's
easy to remember that when you're making cookies, you need
one part this, two parts of that, three parts of that.
One of the recipes to give you an idea of
(25:19):
a ratio recipe that we don't think about is the
pound cake. Now, the pound cake was called a pound
cake because it was one pound of sugar, one pound
of flour, and one pound of butter. It was a
really simple, simple baking process. So it's like learning those
(25:42):
things how to make everything from a dressing, a salad, dressing,
vinaigrette very easily. There's also a newer book that Michael
Ruhlman put out. It's called The book of cocktail ratios,
now ratios all the classic cocktails break down. You know
a one part or you know which is a one
(26:04):
to one to one one of your sweet, one of
your sour, one of your liquor and or your spirit there.
But it's a great book as well. Coming up a
little bit later, I'll get into some more ideas, but
we have some guests we want to introduce you to,
so stick around. If you have something you want to
let us know, you can go to talk back on
(26:24):
the iHeartRadio app that you're listening to us. If you
are so inclined, there's a red microphone icon. You click
on that and you have about thirty seconds I think
twenty to thirty seconds to say what you want to say.
And if we get a chance, we'll play some of
those again, especially local places. If there's local boutiques or
things related to food, or even if they're not related
(26:45):
to food. I just I really want to remind people
to get out and buy local as well. It's a
great way to get things last minute with not having
to worry about shipping. All right, stick around. More of
the Fork Report to come on this lovely Saturday holiday afternoon.
This is KFI Heard Everywhere on the iHeartRadio app. You've
(27:08):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Nielsa Adri. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Kayla just called me an egghead.
Speaker 2 (00:12):
You are in every sense of the word. It was
a compliment when I said.
Speaker 1 (00:16):
Wow, the first the thing was a compliment because it
means that I'm working mentally through things, coming with ideas,
and then I do have an egg shape. Never you
do it like an egg. Yeah, Hey, Kayla, Neil, what's
a vegan's favorite Christmas song? Which one sy to the world?
Speaker 2 (00:34):
Okay, all right, the boys and girl.
Speaker 3 (00:37):
Okay, let me teach you how to.
Speaker 1 (00:53):
Let me teach you how to.
Speaker 2 (01:00):
It.
Speaker 1 (01:02):
It's a columnaration. Let me teach you had it?
Speaker 4 (01:09):
Let me.
Speaker 1 (01:11):
Okay BYEM six forty live everywhere on the iHeartRadio app.
Happy Saturday to you. Look at this man talk about
knocking on the door of the holidays. December thirteenth. Whooa,
that goes fast. We're in the middle of the month. Basically,
you're like halfway through that advent calendar. Chocolates, little gummies,
(01:34):
little treats, tiny little toys unless you get one of those.
Have you seen one of those whisky ones where it's
got these small bottles of whiskey for each day. I
wonder if anybody ever gets to to Christmas. Okay, bad news, nobody,
nobody has gifts. Wow, you ruined Christmas? Dad did? I did? I? Oh,
(02:05):
that's a horrible thought. All of that sounds horrible, but
we're in the middle of it, and I'm just in
this like looking at all these really neat things, and
I thought, you know what, throughout the show, we're going
to pepper through some great guests, but also my ideas
for giving. If you're looking for gift for somebody that
(02:26):
loves food and those types of things, then today's a
good show for you. I was hoping we could open
up the phones later to take people's ideas. I don't
know that we're gonna have time. I keep listening. We
got some pretty killer Zelman's news. You know, so my
friend Anthony's coming on flash Sail, huge discount. They're gonna
(02:52):
want to listen. All right, let's dive into it. I
saw these things that were adorbs. Balls if you will
they are. Have you ever heard of of mug buddies
or mug toppers?
Speaker 5 (03:11):
Is that like, no, you know, it's not that it's
not the thing you put in the in the hot
chocolate and then you pour the milk.
Speaker 4 (03:16):
On it, and.
Speaker 1 (03:18):
That's a legitimate guess.
Speaker 2 (03:19):
Okay, thank you.
Speaker 1 (03:20):
Those are those are the the hot chocolate balls.
Speaker 2 (03:27):
Okay, yeah, I think that's right. I think that's right.
Speaker 5 (03:30):
But now they come in like the shape of men
and women. You can pour it on the man and
women and then they turn into marshmallows.
Speaker 2 (03:35):
It's fun.
Speaker 1 (03:35):
Yeah, those are neat, but it wasn't that like last year.
I think those are big. They're still around now. But
I think those are what do they call them, like
chocolate bombs or something, because chocolate balls is a rough marketing.
Maybe not for you. I'm just saying that Mario and
(03:56):
I probably aren't the cocoa bombs. Cocoa bomba coca bombs. Okay, no,
it's not that. Imagine this. Imagine like I don't know,
you get a Christmas tree sugar cookie, but it has
a slit on the bottom that's just wide enough to
go on the edge of your cocoa mug or your
(04:18):
coffee or tea or whatever. But the ones that I saw,
and you can even a cookie cutters so you can
make your own sugar cookies or gingerbread or any of
these things. Cut them out and it will have that
little divot, that space at the base that goes on
the side of the mug. So you've got it right there.
You can dip it, just don't dip that part, dip
the top, otherwise the whole thing's it's not gonna Yeah,
(04:41):
it's not gonna stay if you eat the legs first.
Today's gonna be a rough show. I can feel it.
Is it me or you? Okayla who brought the silly?
Speaker 5 (04:52):
I mean no, you came in super silly. You've done
like four or five accents that you've been here. I
appreciate it.
Speaker 1 (04:57):
That alrighty okay. So on the one the ones that
I saw that I thought were super cute, and I
saw them at World Market, which I love. Costplus is amazing,
is so amazing for stocking stuffers. We'll get to that
a little bit later, but really one of those overlooked places.
(05:18):
They have all kinds of really great gifts from all
over the world, but a lot of food gifts in
smaller packages, so even stocking stuffers, they're great. I know
they have them there. I've been told who else had them.
My Target sometimes has them. Costco sometimes has them, but
(05:39):
they are little gingerbread houses, like maybe one and a
half by one and a half, but they have the
little divot cut out to put them on the side
of the stop it. How cute is that? Right?
Speaker 2 (05:51):
That's so cute?
Speaker 1 (05:52):
And then you can you can like, if you're like me,
maybe you go tsunami and then you shake the chocolate
and it lips up the side. You Malabooh.
Speaker 2 (06:07):
That's fun. Yeah, yeah, next we'll have a blast with
these things.
Speaker 1 (06:10):
Yeah. But you could also be like, gods should knock
it into the But what basically what it comes down
to is you got a neat to eat treat right
there on the side of your mug. And I thought
that's a that's a really really cool idea. So I
saw those and I thought that was very cute. We
come back. There's a bunch of wonderful gifts out there.
(06:32):
A couple of new things this year that I saw
that I'm fascinated by some local stuff that I you know,
I love supporting local places, local artisans, uh and things
like that. If you're going out and you're buying your
might as well buy local when you can especially handmade stuff,
(06:52):
baked goods, things like that. Uh, they're just to me
that that's how we, you know, keep love of in town,
you know, locally, go and spend your money locally. These
little places that maybe you walked by a bunch of
times on the boulevard and don't think about, Oh it
looks cute. I'll go in there sometimes, go in there,
(07:13):
see what they have, See if they have something that
tickles your fancy. Because tis the season and now is
the time to support one another and give and give
lovely fun things. We'll have some of those lovely fun
things coming up, So go know where. It's the Fork Report.
I'm Neil Savedra.
Speaker 6 (07:30):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (07:37):
Hey everybody, it's the Fork Report, all Things Food, Beverage
and to beyoned. I am your well fed host, Neil Savandra.
How do you do? Happy Holidays to you. Today is
the thirteenth, So I think Knaka starts tomorrow eight crazy nights.
Speaker 2 (07:52):
Last week you told everybody it started on the fourteenth, So.
Speaker 1 (07:54):
That's what I right, Yeah, right, that's I just want
to let everybody know that's happening. It's the and joke
that Jewish folks don't even know when Honkakah is because
it changes each year, and so they're like, what, oh,
get out that Manora very nice.
Speaker 5 (08:10):
We got a very great guest for the Jewish folks
coming up on Dr Wendy Show tomorrow night, so hopefully
they tune in. It's a singles dating for Jewish community only,
so we have a specialist setting that up this year,
so hopefully they listen to celebration for Hankakhah.
Speaker 1 (08:23):
So it's like, uh, Jewish people looking for Jewish people.
Speaker 2 (08:28):
Yeah, it's called Matso Ball, Bring Jewish Singles together.
Speaker 1 (08:30):
It's Christmas Eve is in a ball that you could
go out to like a yeah, yeah.
Speaker 2 (08:37):
Jewish singles coming together. We're going to talk all about
it on Doctor Wendy tomorrow.
Speaker 5 (08:40):
So singing you're Jewish, you want to listen, you'll get
love this holiday season.
Speaker 1 (08:46):
That's great. Look at that? What was there is another one?
There's a Christian singles in there's a Jewish singles.
Speaker 2 (08:53):
Well, now that I didn't know about the Christians one,
I would have gone when I was single.
Speaker 1 (08:58):
What is it? Fish and plenty of fish? Plenty of
fish or something. I don't know, right, I don't know.
Speaker 2 (09:05):
I was Christians mingle.
Speaker 1 (09:08):
They probably got that. They got a little something for everybody,
all right. So we're talking about stocking stuffers, gifts, things
for the people that love food in your life. John
Booze cutting boards. You see them everywhere the bosh. They
(09:28):
are fantastic if you can't find a local maker, and
there are you know a lot of really handy wood
workers that do make beautiful wood cutting boards despite what
you may think, and a lot of people say, oh,
this is better and more clean and blah blah blah,
(09:49):
and you have to worry about this with wood.
Speaker 4 (09:52):
No.
Speaker 1 (09:52):
Wood is incredibly clean when utilized properly, and one of
the best. It's good. It's it's as harsh on your
knives if you use and clean and keep it, you know,
with the upkeep on it up to date. They're fantastic,
just really there. There still is nothing in comparison to that.
(10:16):
So they are not cheap but Wayfair you can go
to wayfair dot com. I saw some really decent prices
on them, and that means, you know, one hundred and
a half somewhere in there. But for an end cut board.
But they're really really nice airloom style. I mean, this thing,
you treat it well, it will be there forever. A
(10:36):
company I've mentioned on the show before Meson m I
S E N. I'm a huge fan of their products.
I don't know that they're in any stores, so you'll
have to go to their website M I S e
and dot com. And they have tons of great products.
I have their knives. I have multiple sets of knives.
They are one of them. They are beautiful, they work
(11:00):
very very well. But they also have pots and pans
and the like. And one I wanted to bring to
your attention is a pre seasoned carbon steel pan. So
if you think of like a walk, these are often
these seasoned carbon steel they almost get blue when they
heat up, they get They just have this really uh
(11:25):
the way they heat up, the consistency, the coverage, all
of that, and when seasoned properly, the non stick is fantastic.
That's Meson, m I S E N. Dot com. Look
for their preseason carbon steel pan. It's it's gorgeous. Similar
note Hexclad. They're popping up in more and more store locations,
(11:47):
but you can go to their website as well, but
hex Clad is an amazing combination of some of the
best known styles of cookwar put into one. Get the
nonstick ability, you get the benefits of searing with stainless
(12:07):
steel and the like, and they put all this technology
in one pan. So any of their pants are beautiful. However,
one I want to point you to is new, and
it is their brand new pizza steel. And the thing
about their pizza steel, if you don't know, a pizza
steel is usually just a chunk of steel about a
quarter of an inch. Usually it's heavy as hell, traditional ones,
(12:32):
and you put them in the oven. You heat them up,
preheat them for fifteen to twenty minutes, they get piping hot,
and then you use a pizza peel to put your
pizza or your bread on top and it bakes that way.
The cool thing about the hex Clad that I've not
seen before is one it's got the non stick that's great,
but you put it in their cold at room taps,
(12:54):
so you can actually make your pizza on top of
it without using a pizza peel, sliding it on there
and running the risk if you're not familiar with making
an oblong pizza or something weird like that, and then
it heats up, and it heats so quickly that you'll
be able to get a beautiful, beautiful leoparding that's that
(13:18):
dark those dark spots on the bottom that show that
you just really really got a good heat on the
bottom of your pizza dough. It just is a thing
of beauty. So that's on my list as well. We'll
have more coming up later in the show. We come back.
Anthony from Zelman's coming on to tell you about a
great stocking stuff for Deal Flash their So go nowhere.
(13:45):
It's the Fork Report of Neil Savadra KFI A six forty.
Speaker 6 (13:48):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (13:55):
We're right here in the middle of the holiday season.
Hanukkah starts tomorrow. We've Christmas coming up and all kinds
of fun things. We've been talking about here on the Forekport.
We've been talking about gift ideas and stocking stuffers, and
boy do I have a wonderful, wonderful idea for you,
(14:16):
And we're going to bring on Anthony from Zelman's to
tell you about it. Hey Anthony, Hey.
Speaker 4 (14:24):
Neil, how are you this beautiful Saturday.
Speaker 1 (14:26):
I'm wonderful you out cycling or doing your thing, riding
your motorbike? What are you doing?
Speaker 4 (14:33):
Yes, I'm not peddling today. I'm just twisting my wrist
and going out for some of my buddies, sampling some food.
We're in the other side of solving at at a
great risk stop. I just had a delicious pastrami sandwich
with some pickles and some onions. I took my velmons
(14:55):
and I'm ready for the.
Speaker 1 (14:56):
You testing it out? Were you pushing it?
Speaker 4 (15:00):
No? Actually, with the Korean friend of mine, he goes,
does this work on kimchi? Well, I'm going to slap
you because it works on everything.
Speaker 1 (15:08):
So yeah, yes, that's a tough battle kimchi. Yeah.
Speaker 4 (15:12):
Well, you know what sometimes with kimchi, because it leaves
that strong taste in your mouth. Yeah, you need you
take your almonds and you may want to chew one
just to get rid of you know how, sometimes you
eat garlic an onion, and even though your breast clean,
your mouth stall doesn't feel as clean as you want it.
That's where you could always chew a capsule or wait
(15:33):
about thirty minutes and then you go, wow, I've got
fresh breath, fresh breath and clean breath. So it's a
double way me fresh and clean put out.
Speaker 1 (15:43):
So let's tell everybody about this wonderful flash sale that
we put together for them for the holidays.
Speaker 4 (15:53):
Absolutely, so we wanted to make the holiday season a
little bit fresher and give everybody the confidence to hagan
kiss mistletoe, whatever you're doing, whether it's around the hundred
of anora. So we're doing a twenty five percent off
flash sale, and that is supposedly just for today, but
(16:16):
I heard my friend Bill Handle saying it's good for
tomorrow as well. What don't you know it's well, Bill
doesn't read script, he doesn't listen. He was on handling
the law this morning telling everybody it's good through tomorrow night.
So even though we want everybody to go on and
order today, because I know if they don't order right away,
(16:38):
they're going to forget and then Monday morning they go damn,
I should have taken advantage of their twenty five percent off.
So we love rewarding our four P Reporter listeners because
they are definitely the most loyal Velmans fans of all,
because after all, they love the food, they love what
we're doing so, this is a great opportunity stock. We've
(17:00):
got the special on everything on our website. You can
order the original peppermint, we've got the new spearmint, which
are back in stock. And what's become a real favorite
amongst the Zolman's customers is to add on a new
tongue scraper that's in the shopping cart. Oh yeah, to
give you that extra bit of confidence. You know, sometimes
(17:23):
we want to scrape our tongues. It's always good practice
when you brush your teeth, just to scrape some of
the stuff that's collecting on the back of your tongue.
So freshness. Confidence, and most importantly, I just want to
thank your listeners for being so loyal and for you know,
supporting us. It's really comforting.
Speaker 1 (17:42):
Yeah, this is a great deal and again twenty five
percent off. You want to use the code flash I
guess handle extended it through tomorrow night. Well, really get
on this tonight. This is a huge This is a
huge deal. And to tell you a little something about
you know, stocking stuff. When you go and you get whatever,
(18:03):
I mean anything on the website, But if you get
a three pack of five pack, a ten pack, twenty
five percent off. Doesn't matter if you've purchased Zelmans before.
All you need to know is the code flash at
Zelmans dot com. That's ze l M I n S
dot com. Use that code flash for twenty five percent
(18:23):
off anything on the site. But what happens is you
put those into your cart. You're going to see the
cart populate and ask you if you want the tongue scraper.
You want to say yes. A lot of people don't
know this. They think that taste buds are little dots,
those little just little dots. They're almost like little tiny mushrooms.
(18:45):
They have a little bit of a head on them,
and food can get stuck under there, even if you
brush your tongue or anything like that. Nothing works better
than this. In the case is a stainless steel. The
whole thing is stainless steel. To be able to scrape
that off and clean. Give it an extra point of cleanliness,
you know, give yourself that gift of confidence and fresh
(19:08):
breath this year for your fail Maybe it's a gift
for them, but also for yourself. Go to Zelman's dot
com use the code flash F L A s H
for this special flash sale. The sooner you do it,
you have a better chance of them getting before Christmas.
No promises because it's been crazy out there with shipping
(19:33):
and all of that. But fingers crossed if you go
there today and do this that you have the best
chance possible. Again, spearmint and peppermint. Peppermint's my jam, but
I suggest that you try the spearmint. People are loving
the sweetness of it. I like a little bit of
the kick of the peppermint, but twenty five percent off,
(19:56):
this is obviously a great stocking stuffer or just a
gift altogether. With the tongue scraper and everything.
Speaker 4 (20:03):
Else, absolutely, and the food can taste a lot better.
Once you've used the tongue scraper. You're fresh, you clean,
you're confident, and let's just everybody be safe out They
enjoy the holidays, enjoy all the delicious foods and flavors
that I don't know why we limit ourselves just to
a couple of weeks a year. We should be eating
(20:23):
this stuff three sixty five. Why not?
Speaker 1 (20:26):
Well, you know what's funny, as any home chef or
home cook knows that nothing smells better than onions and
garlic in a little bit of butter or olive oil
in a skillet. So we already know that we love
these foods and you're going to need to combat them.
And everybody here at the station knows because the minute
I walk in, they all ask me for a some.
(20:47):
So go to Zelman's dot com. That's ze l m
i ns dot com. Use the code flash until midnight tomorrow,
but really get on this today. The better chance of
you getting them before the holiday, before Christmas.
Speaker 4 (21:03):
Rather and.
Speaker 1 (21:05):
For New Years and all of that stuff. So get
on this Zelmans dot com code flash twenty five percent
off the whole site. I encourage you to buy many
packs because this does not happen. And also those tongue
scrapers add them into your KRT as well. Anthony, get
back to your weekend worrying.
Speaker 4 (21:25):
Thank you, Thank you, Neil, Thank you Kayla. Love being
on the show and look forward to seeing you in
the next couple of weeks and having some good food together.
Speaker 1 (21:35):
Likewise, my friend, happy Hanaka. Well, thanks to you. Thanks
that's Anthony from Zelman's. We'll be back with more, So
go know where.
Speaker 6 (21:45):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:52):
Hey, there it is the Fork Report and I am
your friendly neighborhood Fork reporter Neil Savedra. How do you do?
Thanks for hanging out out with us on this beautiful Saturday.
Started out foggy this morning. I like that well fog
and the heater on. Put the Christmas lights on the
Christmas tree, and made some cocoa from my son, made
(22:17):
some French toast this morning. Dad. He loves his boy,
give him something yummy. And it was just one of
those great like Christmas mornings because we don't get real
Christmasy out here. We have eighty five degree weather. It's
like wow, but it's lovely and I hope you're enjoying
(22:41):
the day getting out there and shopping. It sure seems
like a lot of people are out there shopping and
running around most definitely, I love seeing that on Sunset Boulevard,
going through Sunset Boulevard this morning and seeing everybody out
and about. I got up early this morning. I had
a bunch of chores things I needed to do, and
(23:01):
it was already packed on the streets. Yeah, it was.
We're talking before eight in the morning. People were up
and out and running around so very very cool. So
I wanted to give you some more ideas for gifts,
you know where the countdown begins and to have what
you know, twelve days or so two or less. I
(23:24):
guess to get this done, a couple of books that
I'm a huge fan of, and there are plenty, and
I'll be giving you know. You can hit me up
on social media too. If you don't hang out with
me already on Instagram, please do at forourk reporter at
fork Reporter. You can also find me on X at
FOURK Reporter as well. I don't hit up my Facebook
(23:48):
as much, but I'll do my best to look at that.
But you at fork Reporter on Instagram is a great
great way to hit me up as well as on
X If you have any questions about ideas or anything
like that, I'll do my best to get to you
during these you know, crazy holiday times. But Salt, Fat, heat, acid,
fantastic book. A lovely breakdown of cooking in Seeing the
(24:14):
Beauty of the Rudiments for what they are is a
wonderful book. I've recommended that one before, I've recommended this
one before. Ratio by Michael Ruhlman. Ratio is it is
such a geek book in so many ways, but anybody
and everybody can appreciate it. And the reason why is
(24:35):
what sounds technical is really a thing of simplicity and beauty,
and that is every recipe breaks down to ratios, the
ratios of you know, if you're baking, the ratio of flour, fat,
leavening agent, sugar, whatever it is. And it is a
(24:57):
way for you to be able to start designing your
own recipes as well as understanding them and knowing what
they're going to do. You know what you're going to need.
Sometimes there are a one, two three process and it's
easy to remember that when you're making cookies, you need
one part this, two parts of that, three parts of that.
One of the recipes to give you an idea of
(25:19):
a ratio recipe that we don't think about is the
pound cake. Now, the pound cake was called a pound
cake because it was one pound of sugar, one pound
of flour, and one pound of butter. It was a
really simple, simple baking process. So it's like learning those
(25:42):
things how to make everything from a dressing, a salad, dressing,
vinaigrette very easily. There's also a newer book that Michael
Ruhlman put out. It's called The book of cocktail ratios,
now ratios all the classic cocktails break down. You know
a one part or you know which is a one
(26:04):
to one to one one of your sweet, one of
your sour, one of your liquor and or your spirit there.
But it's a great book as well. Coming up a
little bit later, I'll get into some more ideas, but
we have some guests we want to introduce you to,
so stick around. If you have something you want to
let us know, you can go to talk back on
(26:24):
the iHeartRadio app that you're listening to us. If you
are so inclined, there's a red microphone icon. You click
on that and you have about thirty seconds I think
twenty to thirty seconds to say what you want to say.
And if we get a chance, we'll play some of
those again, especially local places. If there's local boutiques or
things related to food, or even if they're not related
(26:45):
to food. I just I really want to remind people
to get out and buy local as well. It's a
great way to get things last minute with not having
to worry about shipping. All right, stick around. More of
the Fork Report to come on this lovely Saturday holiday afternoon.
This is KFI Heard Everywhere on the iHeartRadio app. You've
(27:08):
been listening to the Fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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