March 15, 2025 • 21 mins
k- Thyme, Tarrahon. and Rosemary. Dollar Tree Bowls and Birria Taco Craze.
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Speaker 1 (00:00):
Hey, it's Nil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Happy Saturday to you, everybody,
Nil savdri here with you.
Speaker 1 (00:10):
It's the Fore Report. I am your your.
Speaker 2 (00:13):
Well fed host, your friendly neighborhood fork reporter, all in one,
here to hang out with you today, as I do
every Saturday. With that comes different seasonal foods and the
things around them, including herbs, fresh herbs and the like.
So I want to talk about three big ones today
for technique of the week time, terragon and rosemary. I
(00:39):
think they're one some that you may use, some that
you're not sure about using. Some you'd put in because
it says so, but you're not sure why. Well, let's
break these down a little bit, cooking with fresh and
dry time. So little breakdown here. Little primmer time is great.
It is one of those herbs. It's it packs a
(01:00):
punch when it comes to flavor. I like to use
it in a lot of different things. If you're not
familiar with seeing it in its natural form, not its
dried form. It's like these thin woody stems, tiny little
aromatic leaves, and it's a real go to so whether
you're using it fresh or dried, it's easy to find
(01:23):
a year round most grocery stores. It's been a favorite
in Mediterranean or Southern European cooking for centuries, so it's
been around for a long time because it's substantive and
it really adds a layer of flavor. Works really well
with a bunch of different ingredients, perfect with meats, tomatoes, beans,
(01:48):
It goes with some cheeses as well. In French cooking,
time is a key part of the bouquet, garnie and
herbs that provence. These are classic herb mixes.
Speaker 1 (02:02):
You use them for.
Speaker 2 (02:03):
Soups, stews, meat dishes in Mediterranean cuisine. You'll also find
it in lamb recipes. Oh gosh, what a great pair
with lamb. Actually sounds really good right now. It's light,
it's slightly floral in flavor, and it can battle a
(02:24):
little bit against that very strong taste of lamb. Some
people like it, some people don't. Time makes its way
into herb mixes like satar, very popular in Middle Eastern dishes.
I remember being in Israel and you can walk around
and buy bread. You just kind of get this bread.
(02:44):
You pull a piece off and you dip it dry
into the satar and it is delicious. You can also
use it in things like lentils, even tea, and it's
great with eggs, so the omelets egg casse roles also
goes really well with poultry, which is why it's a
(03:07):
staple in poultry seasoning blends and stuffing recipes as well.
So as far as fresh versus dried time, tiny little
tip here, if you're using fresh time, you're gonna need
to use a bit more than dried dried. Think of
it as anything that you like a reduction. It concentrates flavor,
(03:31):
and so because drive time is concentrated by it drying out,
it's gonna be a little more intense when you're cooking
with fresh time super versatile. Throw in sprigs, you know,
with the stem if you want, and then you can
pull them out or you can remove the leaves. There's
(03:53):
little tools for most people. If you just take your
pointing finger in your thumb and kind of sort of
scrape your nail along the side of the tiny little twig,
you'll get the leaves pulled off and you can sprinkle
them directly into your dish. If a recipe calls for
a sprig of time. You just keep the stem intact
tossing in there. You add the whole sprig to soups
(04:16):
or stews. Leaves usually will fall off during the cooking
present process in that situation, and then you just pull
the stem out.
Speaker 1 (04:25):
The leaves can stand.
Speaker 2 (04:27):
So to get the leaves off, like I said, you
just kind of go from the top down, pinch and
slide your finger. It's going to pull those little leaves
off very easy. They're very they're small. You don't even
need to chop them. If the stem itself is young
and tender, you can chop the whole thing up put
(04:49):
in there.
Speaker 1 (04:49):
I'm not a fan of that personally, it's just me.
Speaker 2 (04:53):
One really cool thing about time is it holds up
incredibly well during long cook times. I mean a lot
of especially with fresh herbs. You want to add them
a little later in the cooking process so they that
you don't get too beat up during the process and
then they end up don't not bringing that freshness or
(05:14):
the brightness.
Speaker 1 (05:16):
Time. Man, it can hang on and it can do great.
You know.
Speaker 2 (05:21):
One of the things I like using dry time for
is a little salt, little pepper, a little.
Speaker 1 (05:26):
Dry time.
Speaker 2 (05:29):
In with like baked French fries. I'll bake French fries
and I'll toss them in there, or sweet potato white
sweet potato fries roasted in the oven, and it just
gives this small it is kind of light, citrusy, lemony
almost flavor that brightens it up, very delicious.
Speaker 1 (05:52):
Let's see. We're up against a clack a little bit here.
Speaker 2 (05:54):
Okay, we got another segment of Technique of the Week,
so I'll come back. We'll get born time and a
little we're out of time to talk about time. It
just comes to me, all right, we'll come back and
get more into these three beautiful herbs Time, tarragon, rosemary
(06:17):
when we come back with Technical a week.
Speaker 1 (06:18):
So go nowhere.
Speaker 3 (06:20):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:26):
Happy Saturday to you.
Speaker 2 (06:28):
We're talking for Technique of the Week, starting the show
with three herbs that are in season right now. I
mean you can get them all the time, but really
time tarragon, rosemary come during the latter part of January,
and now's good time to be using them. Finishing up
(06:48):
with time. When you're buying it, buying fresh time usually
find it bunches, little small sprigs and plastic container. Fresh
Time does best when kept in the fridge, wrap it
loosely in plastic plastic, or leave it its original container.
Speaker 1 (07:05):
That's fine.
Speaker 2 (07:06):
Stored properly, it'll stay fresh for about one to two weeks.
Dry time, on the other hand, it's available year round
most grocery stores keeping an air tight container away from
heat like those are the bad guys when it comes
to freshness, and it'll stay flavorful for about a year.
The tip is if you can smell. If you open
(07:27):
herbs and spices and they still smell their aromatic, then
they're still good. If not, or it's dull down or
it doesn't seem to really capture your nose the moment
you open it up, there dye and get rid of them.
So tarragon, it's one of those herbs. Adds Sophistication is
the best word to any dish. So leafy green, pretty
(07:50):
strong flavor, often described as having a mild licorice taste,
which you know licorice is black licorices. What that flavored?
Think it's like twizzlers, like red twizzlers. That's not it.
So it brings a bit of a fresh, spring like,
spring like vibe to your meals, so classic French recipes,
(08:14):
you'll find it super versatile in sauces, salad dressings, used
a lot, especially for fish and chicken.
Speaker 1 (08:23):
It's a good partner and you can find it both
fresh and dried. So what is it like?
Speaker 2 (08:29):
It's long, it's thin, it's got shiny leaves, bold, aromatic flavor.
Most common use is in and cooking is French tarragon
is the style that's mostly used staple and French KSh kitchens.
Of course, such a big deal there that it's often
(08:50):
called the King of herbs in France, so you can
find it a lot of their mixes as well, different varieties.
There's the French arragon that I spoke about. It's the
most popular, but there's a couple of other types that
you might come across well. Spanish or Mexican tarragon also
called Mexican mint tarragon, similar flavor, a little bit richer,
(09:13):
cute little golden flowers on it. There's also Russian tarragon.
It looks a lot like the French teragon, a little stronger,
more bitter at tracks, often using drinks. Less common in cooking.
It's got fresh and dried, just like everything else. All right,
let's move on because we're gonna run out of our
(09:36):
time on This is rosemary. Rosemary, most of us know that.
I mean, it's stiffer. So a lot of people are like, well,
how do you use this? And I don't like biting
into it? And I'm kind of I love the flavor,
but sometimes the texture bugs me. Depending on how it's used.
One of those herbs kind of brings that big burst
(09:57):
of flavor, that fragrant frame migrants that we all love,
kind of an evergreen vibe to it. It is an
evergreen brush as a matter of fact. It's got those
needle like leaves and flowers that can be white, pink, blue,
I think, even purple. Originally from the Mediterranean, it is
actually part of the mint family, and it includes about
(10:21):
seven thousand other species. And it comes from the Latin
word ross meaning dew and marinas meaning sea, so it's
often called dew of the sea. But it's really lovely
and it holds up well on meat. You know, it
(10:42):
works really well with beef when you want to use it.
It is versatile. Pairs with chicken and lamb and pork
of course, steak like I talked about, is really wonderful.
It's great with oily fish like salmon. It pairs with beautifully.
It adds flavor to grains, to potatoes, mushrooms, spinach, onions,
(11:07):
toss it in stoops, sews, and it's really lovely too.
With fresh rosemary. You want to rinse the sprigs under
cold water, give them a little pat dry with a towel.
Most recipes call for whole leaves and very easy to
remove from the the woody stems. You can add the
whole sprig if you want to directly into dishes like
(11:31):
stews or meats.
Speaker 1 (11:32):
That works.
Speaker 2 (11:33):
You just pull them off before serving, or pull them
out rather before serving, and keep that in mind.
Speaker 1 (11:39):
You can.
Speaker 2 (11:40):
Another great way to use it is to infuse olive
oil with it.
Speaker 1 (11:44):
I really love that.
Speaker 2 (11:45):
I've got a couple bottles now that are infused with rosemary.
It's just a wonderful way to do it, all right.
Just a tiny little primer for you on some of
those herbs that you could be using right now as
hopefully the rain roll in. Maybe making a stew. Doesn't
that sound good? Some potatoes? Oh, I'm hungry, all right?
(12:09):
Stick around more to coof.
Speaker 3 (12:10):
You're listening to The Fork Report with Nil Savedra on
demand from KFI A six forty.
Speaker 2 (12:16):
Hey everybody, it's the Fork Report. Happy Saturday to you
all things food, beverage and beyond.
Speaker 1 (12:21):
It's very cool.
Speaker 2 (12:22):
We get to kind of shake off the heaviness of
the week, all right. So something we'd always think about
maybe is you know, your bowls in your house. We
just replaced some recently that I like, like.
Speaker 1 (12:34):
The big mug style bowls.
Speaker 2 (12:36):
Personally, I think they're great if you can get a
big mug because you can do soups in that, stews
in that, you can put liquid in it, So I
like those, But we have all kinds of balls. Well,
I saw these beautiful bowls in an article on all
recipes dot com about the dollar Tree, and I'm gonna
describe these bulls to you. They're really lovely. They look
(13:00):
not quite you know, homemade, but they do have this
beautiful look to it. And it has this streak of
turquoise blue, so there're ceramic. It's got a streak of
turquoise blue that goes around and it's fingered, you know,
as it goes around, So you have the strata and
little layers of the natural stone color and then this
(13:20):
and it's got you topped with a little brown rim
of sorts. They're incredibly cute. I like the look of them,
and so it struck my eyes. I was going through
stories and so the article I think came out yesterday
or something like that on All Recipes and it's about
these Dollar Tree turquoise bowls. Well, this is pretty cool.
(13:42):
We oftentimes I like to go to you know, Dollar
Trees or you know the you know, the old ninety
nine per cent only store, anything like this. I'm also
a huge fan now of have you been to five Below?
That's a fun joint.
Speaker 1 (13:57):
That's one of my favorites.
Speaker 2 (13:58):
Actually, Oh my gosh, isn't it like can't you just
spend like forever in there?
Speaker 1 (14:02):
Yeah? No, like two three hours? What are you doing?
I'm in five Below? Still?
Speaker 2 (14:05):
Yeah, it's the closest one to me is in Glendale.
It's across conveniently across from the in and out Burger
there on brand.
Speaker 1 (14:15):
I think sometimes depending on where you are and which
ones you go to, you'll find items in other ones
that aren't in other ones, which is great.
Speaker 2 (14:22):
Yes, yes, and I have found so I've got the
app now on my phone and you can order stuff.
Like I'll find things and I'll be like, oh, you know,
because I like making stuff at home or personalizing things,
so I'll find stuff. I'm like, wow, I can you know,
modify that by laser cutting you know, a logo or
do something anyway.
Speaker 1 (14:43):
So I love that. So I'm all.
Speaker 2 (14:45):
Down for getting deals or finding really neat things. And
it turns out these bowls originally popped up at Walmart
and they were the Royal Norfolk turquoise swirls don't wear
bowls or whatever, and they're the exact same ones. Apparently
(15:06):
they're like identical, but Walmart sells them for thirty eight
bucks for a set of four. That's about nine to
fifty apiece right there, right, So the Dollar Tree version,
same turquoise swirl design with the contrasting color rim that
I talked about, their microwave and dishwasher safe and the
(15:29):
only difference is the price. Dollar Tree bowls are just
a dollar twenty five each and they're beautiful five and
a half inch bowls. So if you're looking, you know,
if you're looking to replace some bowls, I would, you know,
(15:50):
check these beauties out. They're quite lovely. They just have
a really cool look to them. But I was blown
away at that, and I guess they're probably two men factors.
But other than that, they're identical. So why not save
the money. Dollar twenty five is much cheaper than nine whatever,
nine point fifty, So get yourself some of these bowls,
(16:14):
very very pretty. I just wanted to pass that along
because I thought it was a great deal.
Speaker 1 (16:18):
All right, stick around.
Speaker 2 (16:20):
You've been listening to The fore 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, everybody, it's the fore Report, all Things Food,
Beverage and beyond.
Speaker 1 (16:34):
One of the coolest places to be on a Saturday.
Speaker 2 (16:36):
Why not because of me, but because we get this
maybe a little bit maybe so Ultimately, it's just a
nice place to kind of shake off the heaviness of
the news of the week, whatever you're going through, and
just celebrate food.
Speaker 1 (16:51):
That's the basicness of it all.
Speaker 2 (16:53):
And I'd love for you to join us on social
media on Twitter, Instagram and threads at fork Reporter at
forok Reporter, and we have a good time there during
the show during the week, all of that good place
to find us millennials.
Speaker 1 (17:10):
Gen Z.
Speaker 2 (17:12):
I'm gen X, so don't call me boomer smack in
the face. I did my time. Interestingly enough, millennials and
gen Z, I know, millennials are getting older now, so
they're don't look at me like that. You so yeah,
(17:32):
but gen Z is now up. You're behind with all
their things and how weird you are as a generation.
So I'm just saying it's fun to watch, is all
I'm saying. So that the leading food for the longest
(17:53):
time here in the United States was Italian food. It
was one of those foods that people love to get
and it held the rain for the.
Speaker 1 (18:02):
Most popular food in the US.
Speaker 2 (18:04):
But new studies are coming out and Mexican food is
taking its place.
Speaker 1 (18:10):
Because gen Z.
Speaker 2 (18:13):
And millennials really enjoy the Mexican food and there's so
much great Mexican food. More and more here in California
we luck out. I mean, we just have exceptional food
here in California, and to that, we have exceptional Mexican food.
(18:34):
So more and more is the Mexican food taking over.
And if you've noticed everywhere, I mean there is so
many different types of Mexican food different regions, whether it's wahawk,
and of course we here in southern California tend to
(18:55):
get a lot of the text mechs too. We get
that kind of mishmash of that, but we do get
new flavors, even what you'd call fusion. That was really
popular in the early two thousands. A lot of people
talked about fusion foods, the combination of different cultures and
flavors coming together. That still happens. You know, we've been
(19:17):
going through this huge interest in Beria and that's a
stewed it's a giesato, it's a stewed meat, and that
has become super popular. I always say this that once
a food ends up on a pizza, it's jumped the shark.
It's like, go back to the classics again. So Beria
(19:38):
is now on pizzas everywhere, so I think it's had
its day. It's not going to go away, and shouldn't.
It's delicious, but it's delicious, and it's simplicity. The time
that it takes to stew that, the simplicity of putting
it into a tortilla corn tortilla and dipping and all
(20:01):
of that that goes together is a thing of beauty
that's not going anywhere, and as I said, nor shrew
should it. But the whole experimenting with it beeria this,
you know, Bia Oreos Berrio.
Speaker 1 (20:16):
I'm not that didn't happen. I'm just saying that it.
Speaker 2 (20:19):
Gets to that place where it's all, it's everywhere, and
you gotta finally say, okay, it's it's time to move on.
But gen Z and millennial millennials, which are getting older
as that happens, don't stare at me like that hurts
my chest. So all these things end up evolving as well.
(20:41):
But I still love me some Italian But it's funny.
The two things that that stand out in my mind
this week was that I had was lasagna and then
I had some enchiladas, and I'm you know, similar really
(21:03):
actually in a lot of ways. But AnyWho, so those
things will always be yummy to me. I think in
southern California, of course, we're just going to have great
Mexican food, so it's always going to be undeniable, and
you can go straight to the source with the street vendors.
You can go and get chefy versions and insightful regional
(21:26):
Virgins versions. When you go out, it just we're very
lucky here so but the fact that it's going across
the country is very interesting.
Speaker 3 (21:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Nil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Happy Saturday to you, everybody,
Nil savdri here with you.
Speaker 1 (00:10):
It's the Fore Report. I am your your.
Speaker 2 (00:13):
Well fed host, your friendly neighborhood fork reporter, all in one,
here to hang out with you today, as I do
every Saturday. With that comes different seasonal foods and the
things around them, including herbs, fresh herbs and the like.
So I want to talk about three big ones today
for technique of the week time, terragon and rosemary. I
(00:39):
think they're one some that you may use, some that
you're not sure about using. Some you'd put in because
it says so, but you're not sure why. Well, let's
break these down a little bit, cooking with fresh and
dry time. So little breakdown here. Little primmer time is great.
It is one of those herbs. It's it packs a
(01:00):
punch when it comes to flavor. I like to use
it in a lot of different things. If you're not
familiar with seeing it in its natural form, not its
dried form. It's like these thin woody stems, tiny little
aromatic leaves, and it's a real go to so whether
you're using it fresh or dried, it's easy to find
(01:23):
a year round most grocery stores. It's been a favorite
in Mediterranean or Southern European cooking for centuries, so it's
been around for a long time because it's substantive and
it really adds a layer of flavor. Works really well
with a bunch of different ingredients, perfect with meats, tomatoes, beans,
(01:48):
It goes with some cheeses as well. In French cooking,
time is a key part of the bouquet, garnie and
herbs that provence. These are classic herb mixes.
Speaker 1 (02:02):
You use them for.
Speaker 2 (02:03):
Soups, stews, meat dishes in Mediterranean cuisine. You'll also find
it in lamb recipes. Oh gosh, what a great pair
with lamb. Actually sounds really good right now. It's light,
it's slightly floral in flavor, and it can battle a
(02:24):
little bit against that very strong taste of lamb. Some
people like it, some people don't. Time makes its way
into herb mixes like satar, very popular in Middle Eastern dishes.
I remember being in Israel and you can walk around
and buy bread. You just kind of get this bread.
(02:44):
You pull a piece off and you dip it dry
into the satar and it is delicious. You can also
use it in things like lentils, even tea, and it's
great with eggs, so the omelets egg casse roles also
goes really well with poultry, which is why it's a
(03:07):
staple in poultry seasoning blends and stuffing recipes as well.
So as far as fresh versus dried time, tiny little
tip here, if you're using fresh time, you're gonna need
to use a bit more than dried dried. Think of
it as anything that you like a reduction. It concentrates flavor,
(03:31):
and so because drive time is concentrated by it drying out,
it's gonna be a little more intense when you're cooking
with fresh time super versatile. Throw in sprigs, you know,
with the stem if you want, and then you can
pull them out or you can remove the leaves. There's
(03:53):
little tools for most people. If you just take your
pointing finger in your thumb and kind of sort of
scrape your nail along the side of the tiny little twig,
you'll get the leaves pulled off and you can sprinkle
them directly into your dish. If a recipe calls for
a sprig of time. You just keep the stem intact
tossing in there. You add the whole sprig to soups
(04:16):
or stews. Leaves usually will fall off during the cooking
present process in that situation, and then you just pull
the stem out.
Speaker 1 (04:25):
The leaves can stand.
Speaker 2 (04:27):
So to get the leaves off, like I said, you
just kind of go from the top down, pinch and
slide your finger. It's going to pull those little leaves
off very easy. They're very they're small. You don't even
need to chop them. If the stem itself is young
and tender, you can chop the whole thing up put
(04:49):
in there.
Speaker 1 (04:49):
I'm not a fan of that personally, it's just me.
Speaker 2 (04:53):
One really cool thing about time is it holds up
incredibly well during long cook times. I mean a lot
of especially with fresh herbs. You want to add them
a little later in the cooking process so they that
you don't get too beat up during the process and
then they end up don't not bringing that freshness or
(05:14):
the brightness.
Speaker 1 (05:16):
Time. Man, it can hang on and it can do great.
You know.
Speaker 2 (05:21):
One of the things I like using dry time for
is a little salt, little pepper, a little.
Speaker 1 (05:26):
Dry time.
Speaker 2 (05:29):
In with like baked French fries. I'll bake French fries
and I'll toss them in there, or sweet potato white
sweet potato fries roasted in the oven, and it just
gives this small it is kind of light, citrusy, lemony
almost flavor that brightens it up, very delicious.
Speaker 1 (05:52):
Let's see. We're up against a clack a little bit here.
Speaker 2 (05:54):
Okay, we got another segment of Technique of the Week,
so I'll come back. We'll get born time and a
little we're out of time to talk about time. It
just comes to me, all right, we'll come back and
get more into these three beautiful herbs Time, tarragon, rosemary
(06:17):
when we come back with Technical a week.
Speaker 1 (06:18):
So go nowhere.
Speaker 3 (06:20):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:26):
Happy Saturday to you.
Speaker 2 (06:28):
We're talking for Technique of the Week, starting the show
with three herbs that are in season right now. I
mean you can get them all the time, but really
time tarragon, rosemary come during the latter part of January,
and now's good time to be using them. Finishing up
(06:48):
with time. When you're buying it, buying fresh time usually
find it bunches, little small sprigs and plastic container. Fresh
Time does best when kept in the fridge, wrap it
loosely in plastic plastic, or leave it its original container.
Speaker 1 (07:05):
That's fine.
Speaker 2 (07:06):
Stored properly, it'll stay fresh for about one to two weeks.
Dry time, on the other hand, it's available year round
most grocery stores keeping an air tight container away from
heat like those are the bad guys when it comes
to freshness, and it'll stay flavorful for about a year.
The tip is if you can smell. If you open
(07:27):
herbs and spices and they still smell their aromatic, then
they're still good. If not, or it's dull down or
it doesn't seem to really capture your nose the moment
you open it up, there dye and get rid of them.
So tarragon, it's one of those herbs. Adds Sophistication is
the best word to any dish. So leafy green, pretty
(07:50):
strong flavor, often described as having a mild licorice taste,
which you know licorice is black licorices. What that flavored?
Think it's like twizzlers, like red twizzlers. That's not it.
So it brings a bit of a fresh, spring like,
spring like vibe to your meals, so classic French recipes,
(08:14):
you'll find it super versatile in sauces, salad dressings, used
a lot, especially for fish and chicken.
Speaker 1 (08:23):
It's a good partner and you can find it both
fresh and dried. So what is it like?
Speaker 2 (08:29):
It's long, it's thin, it's got shiny leaves, bold, aromatic flavor.
Most common use is in and cooking is French tarragon
is the style that's mostly used staple and French KSh kitchens.
Of course, such a big deal there that it's often
(08:50):
called the King of herbs in France, so you can
find it a lot of their mixes as well, different varieties.
There's the French arragon that I spoke about. It's the
most popular, but there's a couple of other types that
you might come across well. Spanish or Mexican tarragon also
called Mexican mint tarragon, similar flavor, a little bit richer,
(09:13):
cute little golden flowers on it. There's also Russian tarragon.
It looks a lot like the French teragon, a little stronger,
more bitter at tracks, often using drinks. Less common in cooking.
It's got fresh and dried, just like everything else. All right,
let's move on because we're gonna run out of our
(09:36):
time on This is rosemary. Rosemary, most of us know that.
I mean, it's stiffer. So a lot of people are like, well,
how do you use this? And I don't like biting
into it? And I'm kind of I love the flavor,
but sometimes the texture bugs me. Depending on how it's used.
One of those herbs kind of brings that big burst
(09:57):
of flavor, that fragrant frame migrants that we all love,
kind of an evergreen vibe to it. It is an
evergreen brush as a matter of fact. It's got those
needle like leaves and flowers that can be white, pink, blue,
I think, even purple. Originally from the Mediterranean, it is
actually part of the mint family, and it includes about
(10:21):
seven thousand other species. And it comes from the Latin
word ross meaning dew and marinas meaning sea, so it's
often called dew of the sea. But it's really lovely
and it holds up well on meat. You know, it
(10:42):
works really well with beef when you want to use it.
It is versatile. Pairs with chicken and lamb and pork
of course, steak like I talked about, is really wonderful.
It's great with oily fish like salmon. It pairs with beautifully.
It adds flavor to grains, to potatoes, mushrooms, spinach, onions,
(11:07):
toss it in stoops, sews, and it's really lovely too.
With fresh rosemary. You want to rinse the sprigs under
cold water, give them a little pat dry with a towel.
Most recipes call for whole leaves and very easy to
remove from the the woody stems. You can add the
whole sprig if you want to directly into dishes like
(11:31):
stews or meats.
Speaker 1 (11:32):
That works.
Speaker 2 (11:33):
You just pull them off before serving, or pull them
out rather before serving, and keep that in mind.
Speaker 1 (11:39):
You can.
Speaker 2 (11:40):
Another great way to use it is to infuse olive
oil with it.
Speaker 1 (11:44):
I really love that.
Speaker 2 (11:45):
I've got a couple bottles now that are infused with rosemary.
It's just a wonderful way to do it, all right.
Just a tiny little primer for you on some of
those herbs that you could be using right now as
hopefully the rain roll in. Maybe making a stew. Doesn't
that sound good? Some potatoes? Oh, I'm hungry, all right?
(12:09):
Stick around more to coof.
Speaker 3 (12:10):
You're listening to The Fork Report with Nil Savedra on
demand from KFI A six forty.
Speaker 2 (12:16):
Hey everybody, it's the Fork Report. Happy Saturday to you
all things food, beverage and beyond.
Speaker 1 (12:21):
It's very cool.
Speaker 2 (12:22):
We get to kind of shake off the heaviness of
the week, all right. So something we'd always think about
maybe is you know, your bowls in your house. We
just replaced some recently that I like, like.
Speaker 1 (12:34):
The big mug style bowls.
Speaker 2 (12:36):
Personally, I think they're great if you can get a
big mug because you can do soups in that, stews
in that, you can put liquid in it, So I
like those, But we have all kinds of balls. Well,
I saw these beautiful bowls in an article on all
recipes dot com about the dollar Tree, and I'm gonna
describe these bulls to you. They're really lovely. They look
(13:00):
not quite you know, homemade, but they do have this
beautiful look to it. And it has this streak of
turquoise blue, so there're ceramic. It's got a streak of
turquoise blue that goes around and it's fingered, you know,
as it goes around, So you have the strata and
little layers of the natural stone color and then this
(13:20):
and it's got you topped with a little brown rim
of sorts. They're incredibly cute. I like the look of them,
and so it struck my eyes. I was going through
stories and so the article I think came out yesterday
or something like that on All Recipes and it's about
these Dollar Tree turquoise bowls. Well, this is pretty cool.
(13:42):
We oftentimes I like to go to you know, Dollar
Trees or you know the you know, the old ninety
nine per cent only store, anything like this. I'm also
a huge fan now of have you been to five Below?
That's a fun joint.
Speaker 1 (13:57):
That's one of my favorites.
Speaker 2 (13:58):
Actually, Oh my gosh, isn't it like can't you just
spend like forever in there?
Speaker 1 (14:02):
Yeah? No, like two three hours? What are you doing?
I'm in five Below? Still?
Speaker 2 (14:05):
Yeah, it's the closest one to me is in Glendale.
It's across conveniently across from the in and out Burger
there on brand.
Speaker 1 (14:15):
I think sometimes depending on where you are and which
ones you go to, you'll find items in other ones
that aren't in other ones, which is great.
Speaker 2 (14:22):
Yes, yes, and I have found so I've got the
app now on my phone and you can order stuff.
Like I'll find things and I'll be like, oh, you know,
because I like making stuff at home or personalizing things,
so I'll find stuff. I'm like, wow, I can you know,
modify that by laser cutting you know, a logo or
do something anyway.
Speaker 1 (14:43):
So I love that. So I'm all.
Speaker 2 (14:45):
Down for getting deals or finding really neat things. And
it turns out these bowls originally popped up at Walmart
and they were the Royal Norfolk turquoise swirls don't wear
bowls or whatever, and they're the exact same ones. Apparently
(15:06):
they're like identical, but Walmart sells them for thirty eight
bucks for a set of four. That's about nine to
fifty apiece right there, right, So the Dollar Tree version,
same turquoise swirl design with the contrasting color rim that
I talked about, their microwave and dishwasher safe and the
(15:29):
only difference is the price. Dollar Tree bowls are just
a dollar twenty five each and they're beautiful five and
a half inch bowls. So if you're looking, you know,
if you're looking to replace some bowls, I would, you know,
(15:50):
check these beauties out. They're quite lovely. They just have
a really cool look to them. But I was blown
away at that, and I guess they're probably two men factors.
But other than that, they're identical. So why not save
the money. Dollar twenty five is much cheaper than nine whatever,
nine point fifty, So get yourself some of these bowls,
(16:14):
very very pretty. I just wanted to pass that along
because I thought it was a great deal.
Speaker 1 (16:18):
All right, stick around.
Speaker 2 (16:20):
You've been listening to The fore 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, everybody, it's the fore Report, all Things Food,
Beverage and beyond.
Speaker 1 (16:34):
One of the coolest places to be on a Saturday.
Speaker 2 (16:36):
Why not because of me, but because we get this
maybe a little bit maybe so Ultimately, it's just a
nice place to kind of shake off the heaviness of
the news of the week, whatever you're going through, and
just celebrate food.
Speaker 1 (16:51):
That's the basicness of it all.
Speaker 2 (16:53):
And I'd love for you to join us on social
media on Twitter, Instagram and threads at fork Reporter at
forok Reporter, and we have a good time there during
the show during the week, all of that good place
to find us millennials.
Speaker 1 (17:10):
Gen Z.
Speaker 2 (17:12):
I'm gen X, so don't call me boomer smack in
the face. I did my time. Interestingly enough, millennials and
gen Z, I know, millennials are getting older now, so
they're don't look at me like that. You so yeah,
(17:32):
but gen Z is now up. You're behind with all
their things and how weird you are as a generation.
So I'm just saying it's fun to watch, is all
I'm saying. So that the leading food for the longest
(17:53):
time here in the United States was Italian food. It
was one of those foods that people love to get
and it held the rain for the.
Speaker 1 (18:02):
Most popular food in the US.
Speaker 2 (18:04):
But new studies are coming out and Mexican food is
taking its place.
Speaker 1 (18:10):
Because gen Z.
Speaker 2 (18:13):
And millennials really enjoy the Mexican food and there's so
much great Mexican food. More and more here in California
we luck out. I mean, we just have exceptional food
here in California, and to that, we have exceptional Mexican food.
(18:34):
So more and more is the Mexican food taking over.
And if you've noticed everywhere, I mean there is so
many different types of Mexican food different regions, whether it's wahawk,
and of course we here in southern California tend to
(18:55):
get a lot of the text mechs too. We get
that kind of mishmash of that, but we do get
new flavors, even what you'd call fusion. That was really
popular in the early two thousands. A lot of people
talked about fusion foods, the combination of different cultures and
flavors coming together. That still happens. You know, we've been
(19:17):
going through this huge interest in Beria and that's a
stewed it's a giesato, it's a stewed meat, and that
has become super popular. I always say this that once
a food ends up on a pizza, it's jumped the shark.
It's like, go back to the classics again. So Beria
(19:38):
is now on pizzas everywhere, so I think it's had
its day. It's not going to go away, and shouldn't.
It's delicious, but it's delicious, and it's simplicity. The time
that it takes to stew that, the simplicity of putting
it into a tortilla corn tortilla and dipping and all
(20:01):
of that that goes together is a thing of beauty
that's not going anywhere, and as I said, nor shrew
should it. But the whole experimenting with it beeria this,
you know, Bia Oreos Berrio.
Speaker 1 (20:16):
I'm not that didn't happen. I'm just saying that it.
Speaker 2 (20:19):
Gets to that place where it's all, it's everywhere, and
you gotta finally say, okay, it's it's time to move on.
But gen Z and millennial millennials, which are getting older
as that happens, don't stare at me like that hurts
my chest. So all these things end up evolving as well.
(20:41):
But I still love me some Italian But it's funny.
The two things that that stand out in my mind
this week was that I had was lasagna and then
I had some enchiladas, and I'm you know, similar really
(21:03):
actually in a lot of ways. But AnyWho, so those
things will always be yummy to me. I think in
southern California, of course, we're just going to have great
Mexican food, so it's always going to be undeniable, and
you can go straight to the source with the street vendors.
You can go and get chefy versions and insightful regional
(21:26):
Virgins versions. When you go out, it just we're very
lucky here so but the fact that it's going across
the country is very interesting.
Speaker 3 (21:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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