October 25, 2025 • 27 mins
Neil is fully into spooky Fall season. We are covering pumpkin seeds and fun recipes. PLUS the perfect Halloween plans at Jack of the Night. It's all on KFIAM-640!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savedra. You're listening to k f I
EM six forty the four Report odd Demand on the
iHeartRadio app.
Speaker 2 (00:21):
Let me teach you hot An, Let me teach you
how it kinda Marion Nathan, Let me teach you at it.
It's as cling nriction. Let me teach you how it.
Speaker 1 (00:40):
Let me teach you out of me.
Speaker 3 (00:44):
Let me out.
Speaker 1 (00:47):
Say, Let me teach you. Let me teach you out
of KFIM Sporty Live Reveren were Hobbi iHeart Radio app. Hey, everybody,
Happy Saturday to you. It's the four Report, All things food,
beverage and beyond. All Poor Mario his first day fully
(01:11):
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 usue,
but we also want to make sure that we are
I don't know, tipping our hat to stuff going on
(01:32):
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 in the like, I'm very big
(01:52):
on all that. So the curveball that I threw poor
Mario today was 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
(02:16):
the first segment of Kayla. That could have been rough.
Speaker 4 (02:22):
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 (02:31):
You said you were looking forward to dumping on me today.
I was, there's a.
Speaker 4 (02:35):
Differen you dumping on you potato, potato, What do you want?
Speaker 1 (02:38):
What do you want?
Speaker 3 (02:39):
Man?
Speaker 1 (02:39):
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
building you. But I do have some fun stuff to
talk about it. As a matter of fact, since we
are in the season four carving Pumpkins, I wanted to
talk about pumpkin seeds in particular because although not every
(03:01):
pumpkin is edible as far as flavor wise, and the
ones you carve really and we talked about this in
earlier programs. 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,
(03:25):
but they're not like a sugar pie pumpkin or a
pumpkin that is specifically made or grown to eat. They're delicious,
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
(03:47):
delicious and that can be put together and utilized to eat.
The thing you want to do is you want to
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
(04:08):
those pumpkin seeds on your own. First things first, when
it comes to pumpkin seeds, you obviously want to clean them,
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,
(04:32):
and this is the right time to get them, scoop
them out and roast them. So good pumpkin's going to
feel hard and smooth, no soft spots, no discoloration. You
know it's a good strong pumpkin. Stem is also going
to be firm. It's going to be attached, no signs
of rotting near the base. This is going to let
(04:53):
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. This is going to loosen
those seeds from that pulp stuff that they're going to separate,
and some of it's gonna fall, some of it's going
to sink in the water. So when it comes to
(05:17):
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 cocoa mix on them, but yeah, right, cinnamon,
maybe brown sugar, make it a little sweet. Some people
use some cayenne pepper, make it spicily. I like to
add some cheese, maybe some finely grated parmesan orgiano or
(05:40):
something like that. It's really going to be whatever your
flavor profile is and how you like to eat. Thinks.
So you scoop out all those seeds a medium pumpkin.
You're kind of looking at about two cups. You transfer
those seeds to the bowl of water. Goo about the
loose seeds. They're gonna float, they're gonna separate from the pulp.
(06:03):
The pulp's gonna sink, and you discard the pulp. You're
not gonna 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 going to help them roast nicely too. You
don't want them steaming. Per se. You spread the clean
(06:24):
seeds out on a baking sheet. This again is so
that they 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
(06:45):
can toss them with some olive oil. You see them
with salt, and then you roast them three hundred and
fifty degrees, tossing it occasionally 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 air tight container, and you're good to go.
Now if you want to mix it up before you
(07:10):
roast them at three 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.
You toss that in there, and then you put them
on that baking sheet at three point fifty and you
(07:33):
toast them 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 eight 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
(07:56):
do a little parmesano reggiano, 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
(08:17):
to be happy for fall. All right, stick around, much
more to come, So go no where to.
Speaker 5 (08:21):
The Fork Report on Neil saved You're listening to the
Fork Report with Nil Savedra on demand from KFI AM
six forty.
Speaker 1 (08:31):
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 Hobbes 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
(08:51):
and I am fully into Halloween mode, working on animatronics
and props and all kinds of things for my son
MAT'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,
(09:14):
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,
(09:35):
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 they're
(09:57):
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 this
(10:21):
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 broken shapes,
(10:44):
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 kind of like shards
(11:04):
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. You want plastic
(11:26):
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 whatever in there. Right,
(11:46):
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 bake 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 by pressing these little,
(12:08):
fun little creatures in there. Now, then what you're going
to want to do that's going to make this souper
deep of fun is you're going to make an icing,
and you prepare the icing. Uh, you know, your simple
icing is is a glaze. It's simple sugar water, heavy cream.
(12:28):
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 and they'll pull
while you're looking at me, Kayla.
Speaker 4 (12:50):
No, it sounds amazing, Sevidra, it sounds amazing. I'm really
excited to have these fossil cookies and the chocolate and
the glass.
Speaker 1 (12:59):
Yeahok, glass sheeps. I'm 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 wonderfulness. But
I thought they were dorbs balls. Yeah, that's a grown
(13:21):
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 on Neil Savadra KFI six forty.
Speaker 5 (13:40):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (13:47):
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
(14:08):
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
(14:30):
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
and tell you about a place an immersive experience here
(14:52):
in southern California that I have enjoyed at least three
times or so with my family and it's tons of
fun and we're going to to bring that to you
via Tyler Mittendorf. Welcome to the Folk Report. Hi you, Tyler,
(15:15):
going once, going twice. We've got a little bit of
technical problems and we'll figure that out at the station
in just a moment. The place that I want you
to check out is Night of the Jack dot Com.
Night of the Jack dot Com is where you can
(15:35):
see all of the things that are going on. It's
not far from Los Angeles. It's actually out in the
Calabasas area, and it is one of my favorite things
because it's for all ages. It's great for date night,
it is great for families, and it was one of
those things that you can kind of enjoy at your
own pace, and it's really fun. We have Tyler with us. Yes, no,
(16:03):
maybe so. Man, you are really getting baptized by fire today, Mario. Well,
check back in just a moment to make sure that
we can get there.
Speaker 3 (16:17):
Oh.
Speaker 1 (16:17):
I can hear him, I can hear you. Are you there, Tyler? Hello?
Speaker 3 (16:21):
Can you hear me?
Speaker 1 (16:22):
Yeah? Sure, Dan, Sorry about that? My friend er all good?
Speaker 3 (16:27):
I could hear you? Great?
Speaker 1 (16:28):
Oh well, I'm sorry about that. Well, I will tell
you I am a fan of what you guys do
there at Night of the Jack.
Speaker 3 (16:36):
Amazing. Yeah, thank you so much. This is our ad
season as 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 (16:50):
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 up in the hills of
Malibu slash Calabasas in that area. It's off a Malholland correct,
that's correct.
Speaker 3 (17:08):
We're re located out in Calabasas a kinggle At Ranch,
which is if you've never been there, it's a really
gorgeous property up in the Santa Monica Mountains that has
these amazing trails 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
(17:29):
show and really bring to life and exciting ways, whether
that's through Punpkin 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
(17:51):
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 to
the experience that that's been a new offering that we've
done this year. That's pretty exciting.
Speaker 1 (18:05):
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 to 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
(18:27):
of the Jet dot Com. But you do you sell
Jacqueline or pumpkins on site as well?
Speaker 3 (18:36):
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 (18:45):
Okay, So for those that haven't been described some of
the areas and some of the intense carvings they'll be seeing.
Speaker 3 (18:54):
Definitely. So as guests entered the property, they're instantly greeted
with our pumpkin carver who's 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.
(19:16):
Through that, and then once you make your 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. And speaking
(19:38):
of those drink offerings, as you get past that food area,
we have this amazing immersive spoot easy zone for guests
who maybe want to im vive in some adult spirits
through there in these amazing themed and crafted cocktail 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, a big piece
(19:59):
of what this event 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 scenes they almost
walk your way through, whether that's being surrounded by spiders
and a spider tunnel, being under the sea, seeing sea creatures,
(20:22):
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, is these
(20:44):
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,
your family to really cherish for years to come.
Speaker 1 (21:02):
I just wanted to let you know it didn't get
past me. The whole spook easy reference. Very well played, sir.
Oh yeah, all right, Hey, tight. 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.
(21:24):
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 Halloween experience. I'm talking about
Knight of the Jack dot com. Night of the Jack
dot Com. So stick around. More to come. It's the
(21:44):
Fork Report. I'm Neil Savadra k I AM six forty.
Speaker 5 (21:48):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:56):
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 it starts
this month and obviously rolls through in through Thanksgiving and
(22:19):
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 Knight of the Jack. I want to remind
you about Deadair dot COO. So some of the songs
you're hearing coming in and out of the breaks today
(22:40):
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.
Starts in August and I it doesn't get shut off.
(23:02):
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, a year round Deadair dot Co. No m
all right back to Tyler Middendorf from Night of the
(23:22):
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 bit about private events.
Speaker 3 (23:43):
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 do for the season. The space is able to
be transformed to whatever you would like. So that's really
(24:05):
exciting for folks who want to come and celebrate the
season and have a private space to really enjoy.
Speaker 1 (24:11):
That moment with your group. Oh that's awesome, That is awesome. Okay,
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
(24:32):
children or things like that, or for people that might
want to eat first or something like that.
Speaker 3 (24:40):
Yeah, that's one hundred percent correct. You know, we really
at this event listen to that guest feedback and what
our 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 before they go on
(25:01):
the trail or it gives them time to experience the
trail early and they need afterwards, and it really creates
that flexibility for folks to experience the event in a
way that makes sense for them.
Speaker 1 (25:11):
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
Ofthejack dot com. That's where you can buy tickets and
find out more about the event. Anything else I'm leaving out, Taylor.
Speaker 3 (25:36):
I think the only other thing is, you know, when
you're on the property, there's face painting, there's characitis. 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
(25:58):
experience the magic of.
Speaker 1 (25:59):
The 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 is taking
in a tree filled with little pumpkins all over it.
(26:20):
It really is a gorgeous event and you guys are
doing such a spectacular job. I hope to see it
again before the season ends this year. Definitely.
Speaker 3 (26:28):
We are open through November first, so there's plenty of
opportunities still left to come and experience the event.
Speaker 1 (26:34):
Excellent Night of the Jack dot Com Night Ofthejack dot Com.
Appreciate you Tyler for taking the time to come on.
Speaker 3 (26:42):
Thank yous. Loved we being here.
Speaker 1 (26:43):
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 Niel Savedra. You're listening to k f I
EM six forty the four Report odd Demand on the
iHeartRadio app.
Speaker 2 (00:21):
Let me teach you hot An, Let me teach you
how it kinda Marion Nathan, Let me teach you at it.
It's as cling nriction. Let me teach you how it.
Speaker 1 (00:40):
Let me teach you out of me.
Speaker 3 (00:44):
Let me out.
Speaker 1 (00:47):
Say, Let me teach you. Let me teach you out
of KFIM Sporty Live Reveren were Hobbi iHeart Radio app. Hey, everybody,
Happy Saturday to you. It's the four Report, All things food,
beverage and beyond. All Poor Mario his first day fully
(01:11):
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 usue,
but we also want to make sure that we are
I don't know, tipping our hat to stuff going on
(01:32):
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 in the like, I'm very big
(01:52):
on all that. So the curveball that I threw poor
Mario today was 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
(02:16):
the first segment of Kayla. That could have been rough.
Speaker 4 (02:22):
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 (02:31):
You said you were looking forward to dumping on me today.
I was, there's a.
Speaker 4 (02:35):
Differen you dumping on you potato, potato, What do you want?
Speaker 1 (02:38):
What do you want?
Speaker 3 (02:39):
Man?
Speaker 1 (02:39):
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
building you. But I do have some fun stuff to
talk about it. As a matter of fact, since we
are in the season four carving Pumpkins, I wanted to
talk about pumpkin seeds in particular because although not every
(03:01):
pumpkin is edible as far as flavor wise, and the
ones you carve really and we talked about this in
earlier programs. 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,
(03:25):
but they're not like a sugar pie pumpkin or a
pumpkin that is specifically made or grown to eat. They're delicious,
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
(03:47):
delicious and that can be put together and utilized to eat.
The thing you want to do is you want to
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
(04:08):
those pumpkin seeds on your own. First things first, when
it comes to pumpkin seeds, you obviously want to clean them,
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,
(04:32):
and this is the right time to get them, scoop
them out and roast them. So good pumpkin's going to
feel hard and smooth, no soft spots, no discoloration. You
know it's a good strong pumpkin. Stem is also going
to be firm. It's going to be attached, no signs
of rotting near the base. This is going to let
(04:53):
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. This is going to loosen
those seeds from that pulp stuff that they're going to separate,
and some of it's gonna fall, some of it's going
to sink in the water. So when it comes to
(05:17):
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 cocoa mix on them, but yeah, right, cinnamon,
maybe brown sugar, make it a little sweet. Some people
use some cayenne pepper, make it spicily. I like to
add some cheese, maybe some finely grated parmesan orgiano or
(05:40):
something like that. It's really going to be whatever your
flavor profile is and how you like to eat. Thinks.
So you scoop out all those seeds a medium pumpkin.
You're kind of looking at about two cups. You transfer
those seeds to the bowl of water. Goo about the
loose seeds. They're gonna float, they're gonna separate from the pulp.
(06:03):
The pulp's gonna sink, and you discard the pulp. You're
not gonna 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 going to help them roast nicely too. You
don't want them steaming. Per se. You spread the clean
(06:24):
seeds out on a baking sheet. This again is so
that they 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
(06:45):
can toss them with some olive oil. You see them
with salt, and then you roast them three hundred and
fifty degrees, tossing it occasionally 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 air tight container, and you're good to go.
Now if you want to mix it up before you
(07:10):
roast them at three 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.
You toss that in there, and then you put them
on that baking sheet at three point fifty and you
(07:33):
toast them 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 eight 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
(07:56):
do a little parmesano reggiano, 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
(08:17):
to be happy for fall. All right, stick around, much
more to come, So go no where to.
Speaker 5 (08:21):
The Fork Report on Neil saved You're listening to the
Fork Report with Nil Savedra on demand from KFI AM
six forty.
Speaker 1 (08:31):
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 Hobbes 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
(08:51):
and I am fully into Halloween mode, working on animatronics
and props and all kinds of things for my son
MAT'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,
(09:14):
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,
(09:35):
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 they're
(09:57):
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 this
(10:21):
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 broken shapes,
(10:44):
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 kind of like shards
(11:04):
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. You want plastic
(11:26):
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 whatever in there. Right,
(11:46):
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 bake 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 by pressing these little,
(12:08):
fun little creatures in there. Now, then what you're going
to want to do that's going to make this souper
deep of fun is you're going to make an icing,
and you prepare the icing. Uh, you know, your simple
icing is is a glaze. It's simple sugar water, heavy cream.
(12:28):
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 and they'll pull
while you're looking at me, Kayla.
Speaker 4 (12:50):
No, it sounds amazing, Sevidra, it sounds amazing. I'm really
excited to have these fossil cookies and the chocolate and
the glass.
Speaker 1 (12:59):
Yeahok, glass sheeps. I'm 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 wonderfulness. But
I thought they were dorbs balls. Yeah, that's a grown
(13:21):
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 on Neil Savadra KFI six forty.
Speaker 5 (13:40):
You're listening to The Fork Report with Nil Savadra on
demand from KFI AM six forty.
Speaker 1 (13:47):
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
(14:08):
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
(14:30):
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
and tell you about a place an immersive experience here
(14:52):
in southern California that I have enjoyed at least three
times or so with my family and it's tons of
fun and we're going to to bring that to you
via Tyler Mittendorf. Welcome to the Folk Report. Hi you, Tyler,
(15:15):
going once, going twice. We've got a little bit of
technical problems and we'll figure that out at the station
in just a moment. The place that I want you
to check out is Night of the Jack dot Com.
Night of the Jack dot Com is where you can
(15:35):
see all of the things that are going on. It's
not far from Los Angeles. It's actually out in the
Calabasas area, and it is one of my favorite things
because it's for all ages. It's great for date night,
it is great for families, and it was one of
those things that you can kind of enjoy at your
own pace, and it's really fun. We have Tyler with us. Yes, no,
(16:03):
maybe so. Man, you are really getting baptized by fire today, Mario. Well,
check back in just a moment to make sure that
we can get there.
Speaker 3 (16:17):
Oh.
Speaker 1 (16:17):
I can hear him, I can hear you. Are you there, Tyler? Hello?
Speaker 3 (16:21):
Can you hear me?
Speaker 1 (16:22):
Yeah? Sure, Dan, Sorry about that? My friend er all good?
Speaker 3 (16:27):
I could hear you? Great?
Speaker 1 (16:28):
Oh well, I'm sorry about that. Well, I will tell
you I am a fan of what you guys do
there at Night of the Jack.
Speaker 3 (16:36):
Amazing. Yeah, thank you so much. This is our ad
season as 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 (16:50):
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 up in the hills of
Malibu slash Calabasas in that area. It's off a Malholland correct,
that's correct.
Speaker 3 (17:08):
We're re located out in Calabasas a kinggle At Ranch,
which is if you've never been there, it's a really
gorgeous property up in the Santa Monica Mountains that has
these amazing trails 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
(17:29):
show and really bring to life and exciting ways, whether
that's through Punpkin 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
(17:51):
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 to
the experience that that's been a new offering that we've
done this year. That's pretty exciting.
Speaker 1 (18:05):
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 to 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
(18:27):
of the Jet dot Com. But you do you sell
Jacqueline or pumpkins on site as well?
Speaker 3 (18:36):
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 (18:45):
Okay, So for those that haven't been described some of
the areas and some of the intense carvings they'll be seeing.
Speaker 3 (18:54):
Definitely. So as guests entered the property, they're instantly greeted
with our pumpkin carver who's 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.
(19:16):
Through that, and then once you make your 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. And speaking
(19:38):
of those drink offerings, as you get past that food area,
we have this amazing immersive spoot easy zone for guests
who maybe want to im vive in some adult spirits
through there in these amazing themed and crafted cocktail 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, a big piece
(19:59):
of what this event 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 scenes they almost
walk your way through, whether that's being surrounded by spiders
and a spider tunnel, being under the sea, seeing sea creatures,
(20:22):
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, is these
(20:44):
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,
your family to really cherish for years to come.
Speaker 1 (21:02):
I just wanted to let you know it didn't get
past me. The whole spook easy reference. Very well played, sir.
Oh yeah, all right, Hey, tight. 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.
(21:24):
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 Halloween experience. I'm talking about
Knight of the Jack dot com. Night of the Jack
dot Com. So stick around. More to come. It's the
(21:44):
Fork Report. I'm Neil Savadra k I AM six forty.
Speaker 5 (21:48):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:56):
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 it starts
this month and obviously rolls through in through Thanksgiving and
(22:19):
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 Knight of the Jack. I want to remind
you about Deadair dot COO. So some of the songs
you're hearing coming in and out of the breaks today
(22:40):
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.
Starts in August and I it doesn't get shut off.
(23:02):
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, a year round Deadair dot Co. No m
all right back to Tyler Middendorf from Night of the
(23:22):
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 bit about private events.
Speaker 3 (23:43):
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 do for the season. The space is able to
be transformed to whatever you would like. So that's really
(24:05):
exciting for folks who want to come and celebrate the
season and have a private space to really enjoy.
Speaker 1 (24:11):
That moment with your group. Oh that's awesome, That is awesome. Okay,
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
(24:32):
children or things like that, or for people that might
want to eat first or something like that.
Speaker 3 (24:40):
Yeah, that's one hundred percent correct. You know, we really
at this event listen to that guest feedback and what
our 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 before they go on
(25:01):
the trail or it gives them time to experience the
trail early and they need afterwards, and it really creates
that flexibility for folks to experience the event in a
way that makes sense for them.
Speaker 1 (25:11):
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
Ofthejack dot com. That's where you can buy tickets and
find out more about the event. Anything else I'm leaving out, Taylor.
Speaker 3 (25:36):
I think the only other thing is, you know, when
you're on the property, there's face painting, there's characitis. 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
(25:58):
experience the magic of.
Speaker 1 (25:59):
The 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 is taking
in a tree filled with little pumpkins all over it.
(26:20):
It really is a gorgeous event and you guys are
doing such a spectacular job. I hope to see it
again before the season ends this year. Definitely.
Speaker 3 (26:28):
We are open through November first, so there's plenty of
opportunities still left to come and experience the event.
Speaker 1 (26:34):
Excellent Night of the Jack dot Com Night Ofthejack dot Com.
Appreciate you Tyler for taking the time to come on.
Speaker 3 (26:42):
Thank yous. Loved we being here.
Speaker 1 (26:43):
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
Popular Podcasts
Spooky Podcasts from iHeartRadio
Whether you’re a scaredy-cat or a brave bat, this collection of episodes from iHeartPodcasts will put you in the Halloween spirit. Binge stories, frights, and more that may keep you up at night!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.