October 11, 2025 • 25 mins
Hour 1- Neil is getting into all things spooky snacks for this Technique of the Week. We are covering roasting pumpkin seeds and fossil cookies. PLUS we are talking to Tyler Middendorf of Night of the Jack about what you and your family can expect this Halloween season. It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to KFI EM six
forty the fore Purport on demand on the iHeartRadio app.
Do you want a joke? Yeah? Uh, what is a
skeleton's favorite food? What is it? Ribs?
Speaker 2 (00:22):
I like that?
Speaker 1 (00:23):
Not that funny? Yeah it was. Okay, start the show, Mario. No,
we can't hear it, Mario. This is where you start
the music, Mario. Let me teach you how this song was.
(00:43):
I see the song. I can start this on my
own KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
Happy Saturday to you. It's the fore Report all Things Food,
beverage and beyond.
Speaker 3 (00:57):
All.
Speaker 1 (00:57):
Poor Mario his first day fully running the board, and
I threw him a curveball, the poor bastard. Thanks for
tuning in today. We have another Halloween program for you.
We're doing things a little different over the holiday season,
of course, focusing on food per uge, but we also
want to make sure that we are I don't know,
(01:18):
tipping our hat to stuff going on in the Southland,
people decorating their homes. How to decorate your homes in
addition to food goods and beyond. That's because I love
all that stuff. Quite honestly, I think it makes the
holidays extra fun. And when it comes to Halloween and
Christmas and the like, I'm very big on all that.
(01:41):
So the curveball that I threw poor Mario today was,
I got my car. I've got dinner tonight at with
the folks from Zelman's and some winners and Bill Handle
out there at Anaheim, the White House in Anaheim, and
so I've got all these things that I'm putting together,
grabbing the I'm sure I have my car because I
(02:01):
have to go right after the show. I get in
the car, I'm driving into the station and it says,
you're not going to make it. I had to actually
turn around and run home, so poor Mario had to
pop me up here. We had to make some changes
thanks to our guests. That's going on, But thank god
I've saved you from hearing the first segment of Kayla.
(02:26):
That could have been rough.
Speaker 4 (02:29):
That could have been I don't know how I got
into this. I think that we were a team effort.
You throw us a curveball. I told you I was
looking forward to seeing you today, and now you, oh.
Speaker 1 (02:38):
You said you were looking forward to dumping on me today.
I was there's a.
Speaker 4 (02:42):
Differen you dumping on you, Potato, Patato, What do you want?
What do you want?
Speaker 2 (02:46):
Man?
Speaker 1 (02:47):
You're going to tell me what makes you happy and
what's not making you happy right now exactly? Yes, my
therapy session. Well, I'm sorry I missed it. I'll start
billing you. But I do have some fun stuff to
talk about.
Speaker 2 (02:58):
It.
Speaker 1 (02:58):
As a matter of fact, to say, we are in
the season for carving pumpkins. I wanted to talk about
pumpkin seeds in particular because although not every pumpkin is
edible as far as flavor wise, and the ones you
carve really and we talked about this in earlier programs.
(03:20):
The jack lantern pumpkins that you get your local Grosser
and the like those are you know, crap pumpkins. They're
good for carving, you know, your regular jack o' lantern,
but they're not like a sugar pie pumpkin or a
pumpkin that is specifically made or grown to eat. They're delicious,
(03:41):
they're sweeter, they're certain structure to the pumpkin that's different
that makes them wonderful unto themselves and makes them good
for cooking. But every pumpkin has pumpkin seeds that are
delicious and that can be put together and utilized to eat.
The thing you want to do is you want to
(04:01):
roast them. Now, I get asked all the time. I
remember as a kid there was kind of the same old,
same old pattern of putting them on a cookie sheet
and all that. But I wanted to give you some
insights and some tips as to how you can roast
those pumpkin seeds on your own. First things first, when
it comes to pumpkin seeds, you obviously want to clean them,
(04:22):
and this is a matter of removing them from the pumpkin.
The thing is that vainy, slimy stuff that's all over
the pumpkin seeds is the first thing you have to remove.
So you got all these pumpkin seeds from your pumpkin carving,
and this is the right time to get them, scoop
them out and roast them. So good. Pumpkin's going to
(04:47):
feel hard and smooth, no soft spots, no discoloration. You know,
it's a good strong pumpkin. Stems also going to be firm,
It's going to be attached, no signs of rotting near
the base. This is going to let you know that
it's going to be good to go for your pumpkin seeds.
Clean the seeds, place them in a large bowl of water.
(05:09):
This is going to loosen those seeds from that pulp
stuff that they're going to separate, and some of it's
going to fall, some of it's going to sink in
the water. So when it comes to how you're going
to prepare them, that's really going to be up to you.
As far as flavors, some people put like a hot
(05:32):
cocoa mix on them, but yeah, right, cinnamon, maybe brown sugar,
make it a little sweet. Some people use some cayenne pepper,
make it spicly. I like to add some cheese, maybe
some finely grated parmesan orgiano or something like that. It's
really going to be whatever your flavor profile is and
(05:54):
how you like to eat thinks. So you scoop out
all those seeds on a medium pumpkin. You're kind of
looking at about two cups. You transfer those seeds to
the bowl of water, scoop out the loose seeds. They're
gonna float, they're gonna separate from the pulp. The pulp's
gonna sink, and you discard the pulp. You're not gonna
(06:14):
eat that, you're not gonna use it. You put the
seeds in a colander. Of course, you rinse them. You
want to drain them. You want to pat them dry
with paper towels there and get up all that liquid.
That's gonna help them roast nicely too. You don't want
them steaming per se. You spread the clean seeds out
on a baking sheet. This again is so that they
(06:35):
all get the same amount of heat when they're roasting,
and that's going to give you the best that's going
to get you the best texture out of them. Put
them on that baking sheet. You want to bake at
two hundred and fifty degrees until they're dry. It's gonna
take about an hour. Then you take them. You can
toss them with some olive oil you see them with salt,
(06:55):
and then you roast them three hundred and fifty degrees
tossing a caationally until golden brown and crisp. That's about
another twenty minutes at that three hundred and fifty degrees fahrenheit.
You want to cool them completely, storm in an airtight
container and you're good to go. Now if you want
to mix it up before you roast them. At three
(07:18):
point fifty, you want to add your flavors. So the
fall mocha one I talked about is one tablespoon of
hot cocoa mix one teaspoon ground cinnamon, and you toss
that in there, and then you put them on that
baking sheet at three point fifty and you toast them
(07:41):
for twenty minutes. You want to toss them a little bit,
kind of stir them up. In between that sweet heat,
you put about a quarter cup of the brown sugar,
eighth teaspoon caim peppa and do that and you're good.
If you want to just a little bit of pecorino
romano cheese on there, you want to do a little
(08:04):
parmesano reggiano, do about a half cup finally, finally grated
two tea spurns cracked pepper on there. And you do
that during that roasting period and you are golden. Oh
does not sound good. And then you've got your your
tasty treats and your pumpkin seeds and everybody's going to
be happy for fall. All right, stick around, much more
(08:26):
to come, so go nowhere.
Speaker 3 (08:29):
You're listening to the Fork Report with nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:37):
It is your friendly neighborhood Fork Report of Nil Savedra
and it is the Fork Report program. We'll be here
until we hand it over to Tiffany Hobbs at five
o'clock and then Michael Monks at seven, So go know where.
It's a beautiful day today, but we are in fall,
(08:57):
and I am fully into Hallowen mode, working on animatronics
and props and all kinds of things for my son
Max's school and their Halloween haunted house and stuff. And
I'll be decorating our house this year and having some
family and friends over as well. We usually do an
open house. People can kind of cruise by, have some food, sit,
(09:20):
pass out candy, do whatever. But I wanted, and we're
gonna have some great guests for you to meet today
and some places to find out about if you like
spooky things, you like haunted things, someplace that you can
check out. Right now, we're talking about technique of the
Week and I choosing some fun holiday to reads. I
see a lot of this stuff. I've been doing this for,
(09:41):
you know, well over fifteen years or so, and I
see just about every type of cookie or thing you
can do. I have never seen this one before. I
saw this in Good Housekeeping and I love this. They're
called fossil cookies. So think I'm not going to go
break down the recipe for the actual cookies because there
(10:03):
are two basic cookies that most people know how to make.
The first is a sugar cookie. You know, it's the
basic sugar cookie you're going to be doing for any holiday.
And then there's one called the black coca or cocoa
rather cookie, which is basically just a dark chocolate cookie.
Basic basic cookie. But the thing that I loved about
(10:27):
this is the preparation and how you make them fun.
So you prepare the cookie dough as directed. You can
even buy you know, the cookie dough over the counter
and get it at your local grocery store. The key
on this is a couple of things. You want to
roll it out, and you want to make kind of
(10:48):
broken shapes, think kind of like a large broken glass pieces.
So you want to cut the dough if you roll
it out, you want to cut the dough in kind
of you know, broken pieces. Don't make them uniform, don't
do any of that. You want to make them look
(11:08):
kind of like shards big enough to do this. This
is going to be the key. You want to chill
the dough. Once you've broken it up in those pieces
to make it look like you bust it up ground
or what have you. You want to chill them. Then you
bring them out. You want to find and you can
go to Michael's. You can go to a toy store.
You may even have some of these things laying around.
(11:30):
You want plastic little skulls, You want plastic little bones,
You want plastic spiders, you want plastic bugs. Clean them
with soap and water, make sure they're clean, and you
press them into the cookie dough so kind of, you know,
face down. Either get the impression of the bug or
(11:50):
whatever in there. Right, you press that down and you
put that back in the refrigerator because you want them
to chill again. Then you bring them out and you
put them in and you make them normal. The reason
why you want them so chilled is that'll keep them
from puffing up. You don't want them to puff up
and blow out the detail that you put in there
(12:11):
by pressing these little fun little creatures in there. Now,
then what you're gonna want to do that's gonna make
this soup. A deep of fun is you're gonna make
an icing, and you prepare the icing. Uh you know,
your simple icing is is a glaze. It's simple sugar water,
(12:32):
heavy cream. I prefer to use the not granulated sugar.
I want to use the powdered sugar confection or sugar.
And you make a nice, wonderful glaze and you pour
them in there, and then you use the back of
the spoon to kind of pour them over the ends,
(12:53):
and they'll pull up while you're looking at me, Kayla.
Speaker 4 (12:56):
No, it sounds amazing, Svidra, it sounds amazing. I'm really excited.
I had to have these fossil cookies and the chocolate
and the glass broken yeah, broken glass shapes.
Speaker 1 (13:06):
I'm really following, all right. And so then they pull
up in the fossil part and then they kind of
ooze over the edges and we let them cool. It'll
get crunchy and crispy because the sugar will firm up
in there, and it's a thing of wonderful mess. But
I thought they were dorbs balls. Yeah that's a grown
(13:27):
man saying that. So enjoy them, and if you do them,
please put them on social media and hit me up
at Fork Reporter at fork Reporter on Instagram so I
can see them because it soundsbulous. All right, we'll be
back with more, so go know where. It's the Fork
Report of Neil Savader KFI six forty.
Speaker 3 (13:47):
You're listening to the Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (13:53):
Now I'm your well fed host, Neil Savadra. How do
you do? Thanks for hanging out with us today. We
are in the season, of course, we are into the
holidays already. That means one of my favorites is Halloween,
and we've got a show that is all Halloween for you.
As we go through the rest of the holidays, we
will be doing the same thing, bringing you interesting people
(14:14):
of course, things that surround food and going out and entertainment,
and today is no different. Also want to remind you
to join me on Instagram at Fork Reporter at fork
Reporter on Instagram. And if you like art, making things, Halloween,
star Wars, anything like that, you can follow me on
(14:36):
my makers my new makers Instagram which is Savco Industries.
That's at saav coo Industries and see some of the
stuff I'm making right now and things I work on
in my shop right now. I want to tell you
about a place I'm going to introduce you to somebody.
Tell you about a place an immersive experience here in
(14:58):
southern California that I have. I've enjoyed at least three
times or so with my family and it's tons of
fun and we're going to bring that to you Via
Tyler Middendorf. Welcome to the Fork Report. I am a
fan of what you guys do there at night of
the jack.
Speaker 2 (15:18):
Amazing. Yeah, thank you so much. This is our ad season,
if you can believe it. So. Time certainly does fly,
but it is an annual tradition here in Los Angeles
that keeps growing and we're happy to have another year.
Speaker 1 (15:32):
Yeah, it just explained to everybody. I gave a little
bit of a primer about not getting into the details,
but about that it's local. It's up in the hills
of Malibu slash Calabasas in that area. It's off of Mulholland. Correct,
that's correct.
Speaker 2 (15:50):
We're located out in Calabasas. But the King Julett Rance,
which is if you've never been there, it's a really
gorgeous property up in the Santa Monica Mountains that has
these amazing trail that you can kind of walk under
and walk through that we incorporate into our show, as
well as some amazing buildings and iconic buildings that are
already on that property that we also incorporate into the
(16:11):
show and really bring to life and exciting ways, whether
that's through punkin displays, which is you know, kind of
our bread and butter of the show, as well as
we've incorporated some really exciting light in video technology into
these buildings as well that bring them to life through
projection mapping, where you might see a building, you know,
look normal one second, and then it transforms into a
(16:32):
different building, maybe it crumbles to the ground, and it
really takes these existing structures and brings them to life
in a really immersive and cool way as part of
the experience that that's been a new offering that we've
done this year. That's pretty exciting.
Speaker 1 (16:47):
And it's been a couple of years since I went.
As a matter of fact, my young boy is eight
years old, he's about to turn nine, and I think
we started the first one we went two was when
he was like two, so I know there's been a
lot of changes over those years, and I'm looking at
the website again. Night of the Jack dot Com Night
(17:09):
of the Jack dot Com. But you do you sell
Jacqueline or pumpkins on site as well?
Speaker 2 (17:17):
We don't sell pumpkins on site, but you will leave
with plenty of the photos of pumpkins through the experience
while you're there.
Speaker 1 (17:26):
Okay, So for those that haven't been described some of
the areas and some of the intense carvings, they'll be seen.
Speaker 2 (17:36):
Definitely. So as guests entered the property, they're instantly greeted
with our pumpkin carver who is doing live pumpkin carvings
every night, and they are three D carvings that really
bring the pumpkins to life and maybe a different way
that you hadn't seen before. And the detail as you
get up close and watch him do his work is
truly astounding. Through that, and then once you make your
(17:59):
way into the event, there's a rotating selection of LA's
top food truck. I mean, we joke it's kind of
half food and wine festival at times because the food
and drink component to the event is just so robust
every night that makes it exciting for guests to experience
not once twice, but maybe three times as they just
kind of work their way through those food and drink offerings.
(18:19):
And speaking of those drink offerings, you know, as you
get past that food area, we have this amazing immersive
spoot easy zone for guests who maybe want to improvibe
in some adult spirits through there in these amazing themed
and crafted cocktails as well as a large selection of
mocktails as well for those who maybe aren't drinking or
arn of age to enjoy those holiday spirits. And you know,
(18:40):
a big piece of what this event is is those
family moments and creating those family moments and whether that's
through the exciting scenes that they'll experience on the trail.
The trail itself is a mile long with thirty plus
immersive sens they'll walk your way through, whether that's being
surrounded by spiders and a spi tunnel, being under the sea,
(19:02):
seeing sea creatures, you know, full spongebobic, bikini bottom section,
alien abductions. It really has kind of something for everybody
at every turn. And again you're fully immersing these scenes
that are encompassed with pumpkins. You're seeing giraffes made out
of pumpkins, you're seeing dinosaurs made out of pumpkins and
these really amazing art installations, which is really what they are.
(19:25):
These pumpkins are handcrafted by artisans all around the country
and showcasing their work here, which is just really exciting.
But the event is ripe with photo moments, so as
you leave, you're going to leave with instagram worthy photos
for your feed and your family to really cherish for
years to come.
Speaker 1 (19:44):
It didn't get past me. The whole spook easy reference,
very well played.
Speaker 2 (19:50):
Sir. Oh yeah, all right, hand tight.
Speaker 1 (19:53):
We're going to get some news when we come back.
We'll give some more details how you can get tickets
and enjoy the ultimate Halloween event back in Los Angeles.
Out there in Calabasas. I can't stress enough how beautiful
the grounds are. It is so easy to park and
to get to the location. Everything is kind of one
stop right there. Night of the Jack is the immersive
(20:15):
Halloween experience. I'm talking about Nightofthjack dot com. Nightofthjack dot Com,
So stick around. More to come. It's the Fork Report.
Speaker 3 (20:25):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (20:33):
For three hours every Saturday, shake off the heaviness of
the week and the news and the garbage and all that,
and celebrate food, the people that make it, the culture
behind it. And during the holidays we shift things a
little bit. We still talk about food and beverages and
all that, but we add a little bit of events
and decorating your home ideas and things like that. So
(20:55):
it starts this month and obviously rolls through and through
Thanksgiving and then through Christmas as well and the New Year.
So all kinds of good things coming up. Thanks for
hanging out with us. Before we get back into talking
with Tygler from Night of the Jack, I want to
remind you about Deadair dot C. So some of the
(21:20):
songs you're hearing coming in out of the breaks today
are from Deadair dot Co. My buddy you know him,
you love him. Clay row oversees this. It is year
round holiday music for Halloween and I love it. It
is the theme song to my life during these months.
(21:41):
Starts in August and it doesn't get shut off. So
check it out. Deadair dot Co. Deadair dot Co. Some
of the songs you're hearing I pulled from his very lineup,
curated from his very lineup as I was listening today
year round Dead Air dot C no m all right
(22:02):
back to Tyler Middendorf from Night of the Jack in Calabasas.
This is at the top of the list when it
comes to family events for this time of the year.
They just do a fantastic job. Now I didn't know
this because I have no need for it personally, But
you do private events as well. Tell me a little
(22:23):
bit about private events.
Speaker 2 (22:26):
Yeah, of course. We have an amazing event space that's
just behind our main event area that is private with
private restroom, seating, a private bar, and you can really
throw an amazing birthday party, celebration, really whatever you'd like
to for the season. The space is able to be
transformed to whatever you would like. So that's really exciting
(22:49):
for folks who want to come and celebrate the season
and have a private space to really enjoy that moment
with your group.
Speaker 1 (22:56):
Oh that's awesome. That is awesome. So walk us through
the event is it? I know you have this year
you have something called almost Dark so you can check
out the trails during twilight time or as the sun
goes down. Is that for younger children or things like that,
(23:17):
or for people that might want to eat first or
something like that.
Speaker 2 (23:23):
Yeah, that's one hundred percent correct. You know, we really
at this event listen to that guest feedback and what
our you know, returning fans are telling us, and one
of those was they have young kids that want to
experience the event and maybe don't want to be out
so late into the wee hours of the evening. So
we opened up a earlier time slot this year at
six pm where fans can come and maybe eat before
(23:43):
they go on the trail, or it gives them time
to experience the trail early and then need afterwards. And
it really creates that flexibility for folks to experience the
event in a way that makes sense for them.
Speaker 1 (23:54):
So if you're on social media, you can follow them
at Nights of the Jack on Instagram and Facebook and
x and all of that. But you can go and
get tickets at Night of the Jack dot com. Night
Ofthjack dot Com. That's where you can buy tickets and
find out more about the event. Anything else I'm leaving out, Taylor.
Speaker 2 (24:19):
I think the only other thing is, you know, when
you're on the property, there's face painting, there's characitars, there's
so many things to explore while you're at the event,
and one time really isn't enough, as we have fans
come multiple times throughout the season to really come and
appreciate all of the artistry that goes into making this
event and having that experience. So we'd love to have
people come out as many times as they want really
(24:41):
experience the magic of the season.
Speaker 1 (24:44):
Yeah, it's just as beautiful and as somebody who's done
some pumpkin carving and as an artist myself, I can't
tell you how cool it is to see the detail
and all of the intricacies of the pumpkin carvings and
to see one of the first things things is taking
in a tree filled with little pumpkins all over it.
It really is a gorgeous event. You guys are doing
(25:06):
such a spectacular job. I hope to see it again
before the season ends this year. Definitely.
Speaker 2 (25:12):
We are open through November first, so there's plenty of
opportunities still left to come and experience the event.
Speaker 1 (25:19):
Excellent Night of the Jack dot Com Night Ofthejack dot Com.
Appreciate you Tyler for taking the time to come on.
Speaker 2 (25:26):
Thank you gladly being here.
Speaker 1 (25:28):
All right, my friend, it is the Forkport. I'm Neil Savedra.
This is KFI Heard everywhere on the iHeartRadio app. You've
been listening to the fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
Hey, it's Neil Savedra. You're listening to KFI EM six
forty the fore Purport on demand on the iHeartRadio app.
Do you want a joke? Yeah? Uh, what is a
skeleton's favorite food? What is it? Ribs?
Speaker 2 (00:22):
I like that?
Speaker 1 (00:23):
Not that funny? Yeah it was. Okay, start the show, Mario. No,
we can't hear it, Mario. This is where you start
the music, Mario. Let me teach you how this song was.
(00:43):
I see the song. I can start this on my
own KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody,
Happy Saturday to you. It's the fore Report all Things Food,
beverage and beyond.
Speaker 3 (00:57):
All.
Speaker 1 (00:57):
Poor Mario his first day fully running the board, and
I threw him a curveball, the poor bastard. Thanks for
tuning in today. We have another Halloween program for you.
We're doing things a little different over the holiday season,
of course, focusing on food per uge, but we also
want to make sure that we are I don't know,
(01:18):
tipping our hat to stuff going on in the Southland,
people decorating their homes. How to decorate your homes in
addition to food goods and beyond. That's because I love
all that stuff. Quite honestly, I think it makes the
holidays extra fun. And when it comes to Halloween and
Christmas and the like, I'm very big on all that.
(01:41):
So the curveball that I threw poor Mario today was,
I got my car. I've got dinner tonight at with
the folks from Zelman's and some winners and Bill Handle
out there at Anaheim, the White House in Anaheim, and
so I've got all these things that I'm putting together,
grabbing the I'm sure I have my car because I
(02:01):
have to go right after the show. I get in
the car, I'm driving into the station and it says,
you're not going to make it. I had to actually
turn around and run home, so poor Mario had to
pop me up here. We had to make some changes
thanks to our guests. That's going on, But thank god
I've saved you from hearing the first segment of Kayla.
(02:26):
That could have been rough.
Speaker 4 (02:29):
That could have been I don't know how I got
into this. I think that we were a team effort.
You throw us a curveball. I told you I was
looking forward to seeing you today, and now you, oh.
Speaker 1 (02:38):
You said you were looking forward to dumping on me today.
I was there's a.
Speaker 4 (02:42):
Differen you dumping on you, Potato, Patato, What do you want?
What do you want?
Speaker 2 (02:46):
Man?
Speaker 1 (02:47):
You're going to tell me what makes you happy and
what's not making you happy right now exactly? Yes, my
therapy session. Well, I'm sorry I missed it. I'll start
billing you. But I do have some fun stuff to
talk about.
Speaker 2 (02:58):
It.
Speaker 1 (02:58):
As a matter of fact, to say, we are in
the season for carving pumpkins. I wanted to talk about
pumpkin seeds in particular because although not every pumpkin is
edible as far as flavor wise, and the ones you
carve really and we talked about this in earlier programs.
(03:20):
The jack lantern pumpkins that you get your local Grosser
and the like those are you know, crap pumpkins. They're
good for carving, you know, your regular jack o' lantern,
but they're not like a sugar pie pumpkin or a
pumpkin that is specifically made or grown to eat. They're delicious,
(03:41):
they're sweeter, they're certain structure to the pumpkin that's different
that makes them wonderful unto themselves and makes them good
for cooking. But every pumpkin has pumpkin seeds that are
delicious and that can be put together and utilized to eat.
The thing you want to do is you want to
(04:01):
roast them. Now, I get asked all the time. I
remember as a kid there was kind of the same old,
same old pattern of putting them on a cookie sheet
and all that. But I wanted to give you some
insights and some tips as to how you can roast
those pumpkin seeds on your own. First things first, when
it comes to pumpkin seeds, you obviously want to clean them,
(04:22):
and this is a matter of removing them from the pumpkin.
The thing is that vainy, slimy stuff that's all over
the pumpkin seeds is the first thing you have to remove.
So you got all these pumpkin seeds from your pumpkin carving,
and this is the right time to get them, scoop
them out and roast them. So good. Pumpkin's going to
(04:47):
feel hard and smooth, no soft spots, no discoloration. You know,
it's a good strong pumpkin. Stems also going to be firm,
It's going to be attached, no signs of rotting near
the base. This is going to let you know that
it's going to be good to go for your pumpkin seeds.
Clean the seeds, place them in a large bowl of water.
(05:09):
This is going to loosen those seeds from that pulp
stuff that they're going to separate, and some of it's
going to fall, some of it's going to sink in
the water. So when it comes to how you're going
to prepare them, that's really going to be up to you.
As far as flavors, some people put like a hot
(05:32):
cocoa mix on them, but yeah, right, cinnamon, maybe brown sugar,
make it a little sweet. Some people use some cayenne pepper,
make it spicly. I like to add some cheese, maybe
some finely grated parmesan orgiano or something like that. It's
really going to be whatever your flavor profile is and
(05:54):
how you like to eat thinks. So you scoop out
all those seeds on a medium pumpkin. You're kind of
looking at about two cups. You transfer those seeds to
the bowl of water, scoop out the loose seeds. They're
gonna float, they're gonna separate from the pulp. The pulp's
gonna sink, and you discard the pulp. You're not gonna
(06:14):
eat that, you're not gonna use it. You put the
seeds in a colander. Of course, you rinse them. You
want to drain them. You want to pat them dry
with paper towels there and get up all that liquid.
That's gonna help them roast nicely too. You don't want
them steaming per se. You spread the clean seeds out
on a baking sheet. This again is so that they
(06:35):
all get the same amount of heat when they're roasting,
and that's going to give you the best that's going
to get you the best texture out of them. Put
them on that baking sheet. You want to bake at
two hundred and fifty degrees until they're dry. It's gonna
take about an hour. Then you take them. You can
toss them with some olive oil you see them with salt,
(06:55):
and then you roast them three hundred and fifty degrees
tossing a caationally until golden brown and crisp. That's about
another twenty minutes at that three hundred and fifty degrees fahrenheit.
You want to cool them completely, storm in an airtight
container and you're good to go. Now if you want
to mix it up before you roast them. At three
(07:18):
point fifty, you want to add your flavors. So the
fall mocha one I talked about is one tablespoon of
hot cocoa mix one teaspoon ground cinnamon, and you toss
that in there, and then you put them on that
baking sheet at three point fifty and you toast them
(07:41):
for twenty minutes. You want to toss them a little bit,
kind of stir them up. In between that sweet heat,
you put about a quarter cup of the brown sugar,
eighth teaspoon caim peppa and do that and you're good.
If you want to just a little bit of pecorino
romano cheese on there, you want to do a little
(08:04):
parmesano reggiano, do about a half cup finally, finally grated
two tea spurns cracked pepper on there. And you do
that during that roasting period and you are golden. Oh
does not sound good. And then you've got your your
tasty treats and your pumpkin seeds and everybody's going to
be happy for fall. All right, stick around, much more
(08:26):
to come, so go nowhere.
Speaker 3 (08:29):
You're listening to the Fork Report with nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:37):
It is your friendly neighborhood Fork Report of Nil Savedra
and it is the Fork Report program. We'll be here
until we hand it over to Tiffany Hobbs at five
o'clock and then Michael Monks at seven, So go know where.
It's a beautiful day today, but we are in fall,
(08:57):
and I am fully into Hallowen mode, working on animatronics
and props and all kinds of things for my son
Max's school and their Halloween haunted house and stuff. And
I'll be decorating our house this year and having some
family and friends over as well. We usually do an
open house. People can kind of cruise by, have some food, sit,
(09:20):
pass out candy, do whatever. But I wanted, and we're
gonna have some great guests for you to meet today
and some places to find out about if you like
spooky things, you like haunted things, someplace that you can
check out. Right now, we're talking about technique of the
Week and I choosing some fun holiday to reads. I
see a lot of this stuff. I've been doing this for,
(09:41):
you know, well over fifteen years or so, and I
see just about every type of cookie or thing you
can do. I have never seen this one before. I
saw this in Good Housekeeping and I love this. They're
called fossil cookies. So think I'm not going to go
break down the recipe for the actual cookies because there
(10:03):
are two basic cookies that most people know how to make.
The first is a sugar cookie. You know, it's the
basic sugar cookie you're going to be doing for any holiday.
And then there's one called the black coca or cocoa
rather cookie, which is basically just a dark chocolate cookie.
Basic basic cookie. But the thing that I loved about
(10:27):
this is the preparation and how you make them fun.
So you prepare the cookie dough as directed. You can
even buy you know, the cookie dough over the counter
and get it at your local grocery store. The key
on this is a couple of things. You want to
roll it out, and you want to make kind of
(10:48):
broken shapes, think kind of like a large broken glass pieces.
So you want to cut the dough if you roll
it out, you want to cut the dough in kind
of you know, broken pieces. Don't make them uniform, don't
do any of that. You want to make them look
(11:08):
kind of like shards big enough to do this. This
is going to be the key. You want to chill
the dough. Once you've broken it up in those pieces
to make it look like you bust it up ground
or what have you. You want to chill them. Then you
bring them out. You want to find and you can
go to Michael's. You can go to a toy store.
You may even have some of these things laying around.
(11:30):
You want plastic little skulls, You want plastic little bones,
You want plastic spiders, you want plastic bugs. Clean them
with soap and water, make sure they're clean, and you
press them into the cookie dough so kind of, you know,
face down. Either get the impression of the bug or
(11:50):
whatever in there. Right, you press that down and you
put that back in the refrigerator because you want them
to chill again. Then you bring them out and you
put them in and you make them normal. The reason
why you want them so chilled is that'll keep them
from puffing up. You don't want them to puff up
and blow out the detail that you put in there
(12:11):
by pressing these little fun little creatures in there. Now,
then what you're gonna want to do that's gonna make
this soup. A deep of fun is you're gonna make
an icing, and you prepare the icing. Uh you know,
your simple icing is is a glaze. It's simple sugar water,
(12:32):
heavy cream. I prefer to use the not granulated sugar.
I want to use the powdered sugar confection or sugar.
And you make a nice, wonderful glaze and you pour
them in there, and then you use the back of
the spoon to kind of pour them over the ends,
(12:53):
and they'll pull up while you're looking at me, Kayla.
Speaker 4 (12:56):
No, it sounds amazing, Svidra, it sounds amazing. I'm really excited.
I had to have these fossil cookies and the chocolate
and the glass broken yeah, broken glass shapes.
Speaker 1 (13:06):
I'm really following, all right. And so then they pull
up in the fossil part and then they kind of
ooze over the edges and we let them cool. It'll
get crunchy and crispy because the sugar will firm up
in there, and it's a thing of wonderful mess. But
I thought they were dorbs balls. Yeah that's a grown
(13:27):
man saying that. So enjoy them, and if you do them,
please put them on social media and hit me up
at Fork Reporter at fork Reporter on Instagram so I
can see them because it soundsbulous. All right, we'll be
back with more, so go know where. It's the Fork
Report of Neil Savader KFI six forty.
Speaker 3 (13:47):
You're listening to the Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (13:53):
Now I'm your well fed host, Neil Savadra. How do
you do? Thanks for hanging out with us today. We
are in the season, of course, we are into the
holidays already. That means one of my favorites is Halloween,
and we've got a show that is all Halloween for you.
As we go through the rest of the holidays, we
will be doing the same thing, bringing you interesting people
(14:14):
of course, things that surround food and going out and entertainment,
and today is no different. Also want to remind you
to join me on Instagram at Fork Reporter at fork
Reporter on Instagram. And if you like art, making things, Halloween,
star Wars, anything like that, you can follow me on
(14:36):
my makers my new makers Instagram which is Savco Industries.
That's at saav coo Industries and see some of the
stuff I'm making right now and things I work on
in my shop right now. I want to tell you
about a place I'm going to introduce you to somebody.
Tell you about a place an immersive experience here in
(14:58):
southern California that I have. I've enjoyed at least three
times or so with my family and it's tons of
fun and we're going to bring that to you Via
Tyler Middendorf. Welcome to the Fork Report. I am a
fan of what you guys do there at night of
the jack.
Speaker 2 (15:18):
Amazing. Yeah, thank you so much. This is our ad season,
if you can believe it. So. Time certainly does fly,
but it is an annual tradition here in Los Angeles
that keeps growing and we're happy to have another year.
Speaker 1 (15:32):
Yeah, it just explained to everybody. I gave a little
bit of a primer about not getting into the details,
but about that it's local. It's up in the hills
of Malibu slash Calabasas in that area. It's off of Mulholland. Correct,
that's correct.
Speaker 2 (15:50):
We're located out in Calabasas. But the King Julett Rance,
which is if you've never been there, it's a really
gorgeous property up in the Santa Monica Mountains that has
these amazing trail that you can kind of walk under
and walk through that we incorporate into our show, as
well as some amazing buildings and iconic buildings that are
already on that property that we also incorporate into the
(16:11):
show and really bring to life and exciting ways, whether
that's through punkin displays, which is you know, kind of
our bread and butter of the show, as well as
we've incorporated some really exciting light in video technology into
these buildings as well that bring them to life through
projection mapping, where you might see a building, you know,
look normal one second, and then it transforms into a
(16:32):
different building, maybe it crumbles to the ground, and it
really takes these existing structures and brings them to life
in a really immersive and cool way as part of
the experience that that's been a new offering that we've
done this year. That's pretty exciting.
Speaker 1 (16:47):
And it's been a couple of years since I went.
As a matter of fact, my young boy is eight
years old, he's about to turn nine, and I think
we started the first one we went two was when
he was like two, so I know there's been a
lot of changes over those years, and I'm looking at
the website again. Night of the Jack dot Com Night
(17:09):
of the Jack dot Com. But you do you sell
Jacqueline or pumpkins on site as well?
Speaker 2 (17:17):
We don't sell pumpkins on site, but you will leave
with plenty of the photos of pumpkins through the experience
while you're there.
Speaker 1 (17:26):
Okay, So for those that haven't been described some of
the areas and some of the intense carvings, they'll be seen.
Speaker 2 (17:36):
Definitely. So as guests entered the property, they're instantly greeted
with our pumpkin carver who is doing live pumpkin carvings
every night, and they are three D carvings that really
bring the pumpkins to life and maybe a different way
that you hadn't seen before. And the detail as you
get up close and watch him do his work is
truly astounding. Through that, and then once you make your
(17:59):
way into the event, there's a rotating selection of LA's
top food truck. I mean, we joke it's kind of
half food and wine festival at times because the food
and drink component to the event is just so robust
every night that makes it exciting for guests to experience
not once twice, but maybe three times as they just
kind of work their way through those food and drink offerings.
(18:19):
And speaking of those drink offerings, you know, as you
get past that food area, we have this amazing immersive
spoot easy zone for guests who maybe want to improvibe
in some adult spirits through there in these amazing themed
and crafted cocktails as well as a large selection of
mocktails as well for those who maybe aren't drinking or
arn of age to enjoy those holiday spirits. And you know,
(18:40):
a big piece of what this event is is those
family moments and creating those family moments and whether that's
through the exciting scenes that they'll experience on the trail.
The trail itself is a mile long with thirty plus
immersive sens they'll walk your way through, whether that's being
surrounded by spiders and a spi tunnel, being under the sea,
(19:02):
seeing sea creatures, you know, full spongebobic, bikini bottom section,
alien abductions. It really has kind of something for everybody
at every turn. And again you're fully immersing these scenes
that are encompassed with pumpkins. You're seeing giraffes made out
of pumpkins, you're seeing dinosaurs made out of pumpkins and
these really amazing art installations, which is really what they are.
(19:25):
These pumpkins are handcrafted by artisans all around the country
and showcasing their work here, which is just really exciting.
But the event is ripe with photo moments, so as
you leave, you're going to leave with instagram worthy photos
for your feed and your family to really cherish for
years to come.
Speaker 1 (19:44):
It didn't get past me. The whole spook easy reference,
very well played.
Speaker 2 (19:50):
Sir. Oh yeah, all right, hand tight.
Speaker 1 (19:53):
We're going to get some news when we come back.
We'll give some more details how you can get tickets
and enjoy the ultimate Halloween event back in Los Angeles.
Out there in Calabasas. I can't stress enough how beautiful
the grounds are. It is so easy to park and
to get to the location. Everything is kind of one
stop right there. Night of the Jack is the immersive
(20:15):
Halloween experience. I'm talking about Nightofthjack dot com. Nightofthjack dot Com,
So stick around. More to come. It's the Fork Report.
Speaker 3 (20:25):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (20:33):
For three hours every Saturday, shake off the heaviness of
the week and the news and the garbage and all that,
and celebrate food, the people that make it, the culture
behind it. And during the holidays we shift things a
little bit. We still talk about food and beverages and
all that, but we add a little bit of events
and decorating your home ideas and things like that. So
(20:55):
it starts this month and obviously rolls through and through
Thanksgiving and then through Christmas as well and the New Year.
So all kinds of good things coming up. Thanks for
hanging out with us. Before we get back into talking
with Tygler from Night of the Jack, I want to
remind you about Deadair dot C. So some of the
(21:20):
songs you're hearing coming in out of the breaks today
are from Deadair dot Co. My buddy you know him,
you love him. Clay row oversees this. It is year
round holiday music for Halloween and I love it. It
is the theme song to my life during these months.
(21:41):
Starts in August and it doesn't get shut off. So
check it out. Deadair dot Co. Deadair dot Co. Some
of the songs you're hearing I pulled from his very lineup,
curated from his very lineup as I was listening today
year round Dead Air dot C no m all right
(22:02):
back to Tyler Middendorf from Night of the Jack in Calabasas.
This is at the top of the list when it
comes to family events for this time of the year.
They just do a fantastic job. Now I didn't know
this because I have no need for it personally, But
you do private events as well. Tell me a little
(22:23):
bit about private events.
Speaker 2 (22:26):
Yeah, of course. We have an amazing event space that's
just behind our main event area that is private with
private restroom, seating, a private bar, and you can really
throw an amazing birthday party, celebration, really whatever you'd like
to for the season. The space is able to be
transformed to whatever you would like. So that's really exciting
(22:49):
for folks who want to come and celebrate the season
and have a private space to really enjoy that moment
with your group.
Speaker 1 (22:56):
Oh that's awesome. That is awesome. So walk us through
the event is it? I know you have this year
you have something called almost Dark so you can check
out the trails during twilight time or as the sun
goes down. Is that for younger children or things like that,
(23:17):
or for people that might want to eat first or
something like that.
Speaker 2 (23:23):
Yeah, that's one hundred percent correct. You know, we really
at this event listen to that guest feedback and what
our you know, returning fans are telling us, and one
of those was they have young kids that want to
experience the event and maybe don't want to be out
so late into the wee hours of the evening. So
we opened up a earlier time slot this year at
six pm where fans can come and maybe eat before
(23:43):
they go on the trail, or it gives them time
to experience the trail early and then need afterwards. And
it really creates that flexibility for folks to experience the
event in a way that makes sense for them.
Speaker 1 (23:54):
So if you're on social media, you can follow them
at Nights of the Jack on Instagram and Facebook and
x and all of that. But you can go and
get tickets at Night of the Jack dot com. Night
Ofthjack dot Com. That's where you can buy tickets and
find out more about the event. Anything else I'm leaving out, Taylor.
Speaker 2 (24:19):
I think the only other thing is, you know, when
you're on the property, there's face painting, there's characitars, there's
so many things to explore while you're at the event,
and one time really isn't enough, as we have fans
come multiple times throughout the season to really come and
appreciate all of the artistry that goes into making this
event and having that experience. So we'd love to have
people come out as many times as they want really
(24:41):
experience the magic of the season.
Speaker 1 (24:44):
Yeah, it's just as beautiful and as somebody who's done
some pumpkin carving and as an artist myself, I can't
tell you how cool it is to see the detail
and all of the intricacies of the pumpkin carvings and
to see one of the first things things is taking
in a tree filled with little pumpkins all over it.
It really is a gorgeous event. You guys are doing
(25:06):
such a spectacular job. I hope to see it again
before the season ends this year. Definitely.
Speaker 2 (25:12):
We are open through November first, so there's plenty of
opportunities still left to come and experience the event.
Speaker 1 (25:19):
Excellent Night of the Jack dot Com Night Ofthejack dot Com.
Appreciate you Tyler for taking the time to come on.
Speaker 2 (25:26):
Thank you gladly being here.
Speaker 1 (25:28):
All right, my friend, it is the Forkport. I'm Neil Savedra.
This is KFI Heard everywhere on the iHeartRadio app. You've
been listening to the fork Report. You can always hear
us live on KFI AM six forty two to five
pm on Saturday, and anytime on demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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