November 29, 2025 • 30 mins
The Super Bowl of food (Thanksgiving) is officially over, but there are plenty of tips and ideas about leftovers, plus, warm drink ideas on tap!
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Speaker 1 (00:00):
Hey, it's Niels Adri.
Speaker 2 (00:01):
You're listening to kf i EM six forty The four
Report on demand on the iHeartRadio app. Hey, Kayla, Yeah,
what kind of photos do you Santa's helpers take?
Speaker 1 (00:15):
What elfie's? Okay? So what I did?
Speaker 3 (00:18):
There?
Speaker 1 (00:18):
I do?
Speaker 3 (00:20):
I did?
Speaker 4 (00:20):
It's like, uh, it's like a selfie button an elfie. Yeah, okay,
now that's okay, I'll do another one then okay, wait yeah,
see all right.
Speaker 2 (00:34):
Okay, okay, what what? What's every parent's Hey, Max, come
here for a second. Stand up, I'm gonna do this one.
My son who's here, turns nine tomorrow.
Speaker 1 (00:42):
Come here, big boy? Okay, hey Max? Yes, uh? What
is uh? Every parent's favorite Christmas? Carol?
Speaker 2 (00:52):
Don't shrug your shoulders say what what? Silent night. It's
because we don't want you kids talk.
Speaker 1 (01:02):
Juice. Let me teach you had it.
Speaker 2 (01:18):
Let me teach you had it, Nathan, Let me teach
you had it.
Speaker 1 (01:27):
It's a column arriage. Let me teach you had it.
Speaker 2 (01:34):
Let me teach you can't buyem six forty live everywhere
on the iHeartRadio app.
Speaker 1 (01:41):
Hey, everybody, it's the four Report.
Speaker 2 (01:42):
All Things Food, beverage and beyond Happy Saturday to you. Jeez,
I feel like I've been in the studio every single day,
like I don't know, forever.
Speaker 1 (01:53):
Is that dramatic enough? Forever?
Speaker 2 (01:56):
And today I'm with my my boy, hanging out with
my boy who's here today. He turns nine tomorrow, my son,
my little boy. Oh, I up, he drove us here today.
It's kind of cool. His girlfriend seems nice, his new
CPA seems like a great guy. So he's moving along
(02:19):
his new job. Hey, come here for a second. You
said you wanted to give a shout out to all
the young kids today in a special way.
Speaker 1 (02:28):
Come here, what do you want to tell everybody?
Speaker 4 (02:32):
Six sven?
Speaker 2 (02:35):
You just got six seven to everybody who teachers listening?
Oh my god, I thought it was on vacation. Had
a boy you six seven all over him. That'll teach
him alight. Yeah, we've done plenty of that around the house,
a lot of sixes and sevens. He is the class
(02:58):
representative too, He was elected Crest class representative. Yeah, and
he ran on six seven.
Speaker 1 (03:05):
Yeah.
Speaker 2 (03:07):
That and free bus rides for all of New York. Yeah,
so it seems to be working all right. Hot drinks,
some quick and easy ones for Technique of the Week,
and then we got a lot to get into today,
including to remind you about the fifteenth annual kfive Postathon
is eyeballs Deep. Now we're gonna be broadcasting live on
(03:28):
Giving Tuesday this Tuesday, December second, from five am to
eight pm.
Speaker 1 (03:32):
At the Anaheim White House.
Speaker 2 (03:34):
We'll be giving more details on that as well, and
you can also go to find out more at KFI
AM six forty dot com slash Postathon.
Speaker 1 (03:42):
Bill and I have an option you.
Speaker 2 (03:45):
Can bid on for an in person barbecue party at
Bill Handle's home you heard right in his backyard. We're
gonna have fun chefs there and it'll be very a small,
intimate event and you can win a seat there, actually
pay for a seat there, but it goes to a
(04:05):
good cost. You can check that out a ki A
sixty dot com slash pasta thon. That's really cool. But
we have some fun things we've got for you, So
a couple of quick things hot chocolate. I was at
Disneyland last week on Sunday and Monday with the family.
My brother Craig came along and we just had the
best time. And I got to tell you we had
(04:27):
beignets or like I call them ben yay, I like
it is what I'm saying. And they are delicious, and
they have a peppermint dipping sauce there like a frosting
that's really great. And then they have a new Mickey
Ears one that is also peppermint powder on it that's
(04:49):
really it's subtle, but it's it's very nice.
Speaker 1 (04:52):
And they're hot.
Speaker 2 (04:53):
Chocolate hit me as extra delicious, and.
Speaker 1 (04:57):
I was just trying.
Speaker 2 (04:58):
I was like, there's something about this that is just
really good, and it reminded me of one of the
ways we make it at home. Now, I've made hot
chocolate every way you could possibly imagine, including melted chocolate itself.
But still you want a great hot chocolate with zero fuss. Brogars.
(05:22):
Go to your store and look for Broghers. They are
a local dairy and to me, they have the best
chocolate milk and if you can find it, the best eggnog.
They come in these beautiful glass bottles that you can return.
But it's just old school delicious. But you take their
(05:44):
chocolate milk, which is thick and creamy and lovely, and
you just heat it up, put it in a saucepan
on the stove and gently warm it up and it's amazing.
So for Max's birthday, we actually said celebrated with some
school kids a week or so ago and in the rain,
and we did a little hot chocolate bar. So you
(06:09):
do the cocoa and you make that and it's wonderful.
And then you get different flavored whipped creams, and then
you get different things that you can put on top,
whether it's crushed peppermint or whatever it is, the little Jimmy's,
the little decorations and things like that, and you put
it on top, and they got to put their own together.
(06:30):
But kids will tell you when something isn't great. And
these kids flipped over Broger's because it is just that good.
And I'm telling you that their eggnog is so good
as well. You know what I'll do straight from the bottle,
adding nothing. I will dip bread in it and make
French toast with their eggnog because it's that good. Yeah,
(06:54):
straight up, I know right, you're learning something here. Apple cider.
This is super simple. And if you can't find cider,
you can get apple juice. But you find a good
apple cider, you put it in a saucepan. You add
your cinnamon sticks in there, and then slice rounds of
(07:16):
an orange about a quarter of an inch thick, and
you put them in there in a saucepan with the
cider with the cinnamon sticks, and you bring it up
to temperature. Let that simmer in your house. You don't
even need to drink it to fill feel christmasy now,
you know, obviously, both of those drinks can be adultified
(07:38):
if you want to put some rum or something like
that in there. They go very very nicely with these
Christmasy drinks. If you want to get some you know,
peppermint schnops or something that goes well with the hot chocolate,
for sure. But these are super duper simple, warm drinks
(07:59):
that have a big impact and you virtually do nothing
for them. You let them star as themselves and they
just come out fantastic. All right, We'll get into some others,
some buttered RUMs, some mulled wine. How about a hot toddy.
You were here right, we come back, so go know
where it's the Fork Report. I'm Nil Savedra, KFI AM
(08:22):
six forty. Happy Saturday to you.
Speaker 3 (08:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI am six forty.
Speaker 1 (08:31):
Hey everybody, it's the Fork Report. Happy Saturday to you.
Look at this.
Speaker 2 (08:35):
We've lived through Black Friday, where eyeballs deep in Thanksgiving weekend.
December is knocking on our door and decorations. I've seen
a lot of them up already. I'm your your well
fed host, Neil Savadrin, very thrilled always to be here
during the holidays is just a special time for us
(08:56):
to connect and be together. It's my boys ninth birthday tomorrow,
so he's hanging out with Daddy today. He hasn't been
to the studio in a while, so it's kind of
nice to have him here. And boy, we have a
lineup today, some folks we want to talk to you about.
They've both been on the show before and it'll be fun.
We'll get into that. Coming up right now, we're talking
(09:17):
about hot drinks. I know our weather is weird, but
it is. You know, it has been cold at night
and in the morning. When I came in the other
day for the Handles show, it was it just had
that crisp coolness that just makes you, I don't know,
just puts you in the in the spirit, and that
(09:40):
puts you just makes it feel like you're having some weather.
Speaker 1 (09:43):
So I thought about hot drinks.
Speaker 2 (09:45):
Now, of course, there are drinks that can be adultified
or served. You know, we talked about cider and hot
chocolate just a little bit ago. We'll get into some
that have alcohol. You could put alcohol in those, of course,
but these are alcoholic by nature. And the first one
is I'm trying to get two in here. Mold wine.
(10:06):
Mold wine is a warmed wine that has wonderful ingredients
that spring out the flavor of the holidays. So it's
got spices, it's got honey, it's got fruit brandy. You
put some brandy in the wine and it kicks up
everything and makes it super lovely. So you get seven
(10:28):
and fifty milli liter. That's just a bottle of red wine.
One orange sliced into rounds. You're gonna put some aside
for serving garnish. Six whole cloves, three three inch cinnamon sticks,
plus more of course for serving. Three star anise pods.
(10:51):
This is kind of a licoricy flavor, the star anise.
Speaker 1 (10:56):
It brings to the flavor.
Speaker 2 (10:57):
Pealet here, half cup, quarter cup honey, And you want
to put this in a medium saucepan over medium heat.
You bring the wine, the oranges, clove, cinnamon, starrnise, brandy,
and honey to a simmer, don't boil, reduce the heat
to medium low, and you just cook, sturing occasionally. It's
(11:18):
going to get super fragrant. It's going to reduce just
a little bit. You want to do this for about
ten minutes or so, and then you divide it among
different cups or mugs or whatever you want to do,
and you garnish it with more orange slices and cinnamon sticks.
And boy, is that the best air freshener you can
(11:38):
have in your house too. It's just going to be
absolutely stunning. Okay, quick, One hot Toddy, which is another
one of my favorite ones. A hot Toddy is a
lovely adult beverage for the holidays as well. It is
not difficult to make many of these things. You're Tom
and Jerry, You're hot toddies, hot buttered rum, the hot
(12:01):
buttered rum, and the Tama jerret. You can find a
pre mixed concoction to help you make these more quickly,
but a hot toddi is super super easy. Two ounces
of bourbon, two tablespoons of honey, one tablespoon of fresh
lemon juice. I mean, it's really going to be brighter
(12:22):
and more pleasant than the jarred stuff or the little
squeeze lemon thing, but you could use that as well,
and then lemon slices and cinnamon sticks for serving. But
in a small sauce pan over medium heat, you heat
one third cup of water until simmering. In a mug,
you combine bourbon, the honey and the lemon juice, and
(12:44):
then carefully pour in hot water, stirring with a spoon
until the honey is dissolved and you taste and you
add more water if needed. I'm looking at less water,
if you know what I'm saying. Garnish with lemon slices
and cinnamon sticks and that's it. Easy peasy lemon literally squeezy.
(13:06):
So those are a couple of hot drinks ideas for
the holiday season that are really lovely. Uh, jam up
how you wish, but they're just very delicious on their own.
Stick around. More to come on The Fork Report. I'm
Nil Savedra.
Speaker 3 (13:21):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:28):
Hey, everybody, it's the Fork Report. All thing food, beverage
and beyond. We just take three hours every Saturday from
two to five to shake off the heaviness of the week.
Whatever is going on in the news, and there is
always a lot, it seems, but just come together and
celebrate food, kind of shake all that stuff off and
(13:48):
you know, come together on something we all love and
that's good, good food. Of course, the Super Bowl of
Food was on Thursday, as we celebrated Thanksgiving with a feast,
whatever your feast is in your house.
Speaker 1 (14:04):
I hope it went well and enjoyed.
Speaker 3 (14:06):
You know.
Speaker 2 (14:06):
It's been talking to people and I was surprised there
was no I mean, when you get thirty five forty
people together, there was no politics that I heard talked
about this year, and that's not usually the case, and
I heard that from many people. So I hope yours
was peaceful and focused on connecting and getting together. We're
(14:27):
going to get into leftovers in a minute, how to
use them safely and some ideas for you if you're
thinking why do I I want to do something different.
But I also want to remind you about the fifteenth
annual KFI Postathon.
Speaker 1 (14:40):
It is here.
Speaker 2 (14:41):
You can donate at any time at KFI AM six
forty dot com slash Postathon. That's KFI AM six forty
dot com slash Postathon. But we're doing our our live
broadcast giving Tuesday. That's this Tuesday, December second. We'll be
doing it from five am to eight pm. So you'll
(15:05):
have starting with Amy King with a wake up call,
and I will go through eight pm with Conway and
it's gonna be a good time. It's gonna be there
at the Anheim White House. More details you can find
at the website there. But keep in mind Jeff Bruno
and his charity, Katerina's Club, provides more than twenty five
(15:26):
thousand meals every week every week to kids in need
here in southern California, and your generosity really makes it happen,
and that cannot be overstated. Bruno will tell you that
sixty to seventy percent of their budget comes from you,
(15:47):
the KFI listener, and supporting us through all the different
ways you support. So not only you can donate pasta
and sath sauce and all of that, but you can
go to any Wild Fork Foods location. They've been wonderful
partners to us. You just say KFI Pastathon when you
(16:09):
check out, and fifteen percent of your purchase will be
donated to the KFI Pastathon Smart and final.
Speaker 1 (16:17):
Of course, you.
Speaker 2 (16:18):
Can donate any amount at any store in California, Arizona,
and Nevada through twelve seven. Wendy's has been great and
their food is wonderful. You can donate at any so
Cal Wendy's location through twelve seven as well. Give them
five dollars or more donation and you'll get a coupon
(16:39):
book that gives you great things like a free children's
meal with a purchase, and free nuggets and all kinds
of great stuff definitely worth more than five dollars, so
you get a double hit there. But check out all
of this at KFI AM six forty dot com slash
(16:59):
pastathon on. Also want to remind you that Bill and
I have a special auction item that you can find
at KFIM six forty dot com slash pastathon, along with
other really wonderful auction items from Gary and Shannon and
Dean Sharp and John Cobalt and doctor Wendy and all
(17:21):
kinds of things there that you can find there. But
it is we tried to come up with something really
really special. And exclusive, and I think we did. I'm
going to broadcast the Folk Report live from Bill Handle's backyard.
I think it's in March some time of next year
(17:42):
for a backyard barbecue, and the highest bidder is going
to come with their guest to Bill Handle's house barbecue.
Not only will and I'm white House do some catering there.
We're going to be grilling. It's going to be an
(18:03):
excellent and intimate experience. So we'd love to have you there.
If it's put on your heart to donate, please do again.
Kfiam six forty dot com slash pastathon. What a wonderful,
wonderful way to donate. And that's our reward to you
(18:24):
for being so generous.
Speaker 1 (18:25):
All right, Okay, so this is the deal.
Speaker 2 (18:28):
I'm going to make it as simple as possible, not
getting into all the details. But your leftovers for Thanksgiving
have to be eaten by Monday. You have three to
four days to eat them, and so they got to
be gone by Monday.
Speaker 1 (18:44):
That's really what it comes down to. Now, how do
you use them?
Speaker 2 (18:48):
Man, be creative, enjoy yourself nachos. Have you thought about that,
taking some of your leftovers your turkey? Maybe even mashed potatoes,
stuffing whatever you wantberry gravy and cheese on a bed
of crunchy nacho chips, whatever you want to do. Toast
(19:10):
them off in the oven. And it's a fantastic way
to use it. You know what else is great is
potato skins. You know, like twice baked potato type situation
where the potato skins you scoop out the insides there.
You put a lot of good stuff in there. We'll
put your Thanksgiving leftovers in there. You know, a little
(19:34):
bit of cheddar cheese. You bake those off and you
got yourself something really truly wonderful, and it's got all
those great flavors. You can do turkey melts, but do
it with maybe some bree and some cranberries, a little
bit of that cranberry sauce, little sweet a little tart
(19:56):
up against that turkey and the creaminess of the melted
three come on.
Speaker 1 (20:04):
Stop.
Speaker 2 (20:05):
Also, Thanksgiving leftovers in a taco form works great, whether
you want the corn tortilla or a flower tortilla. Putting
it together into a like a Thanksgiving sandwich you do,
like a crunch wrap type situation. But it just is
another great thing that you can add some crunchy bit,
(20:25):
some tender bits to it. I've seen egg rolls being
made where you chop it up and you add some
fresh ingredients in there and then you put it in
the egg roll wrapper and you fry them. Come on,
you get this crispy goodness. You can do other things
that come to mind that are simple, like turkey salad,
(20:49):
things like that. But there's there's nothing, there's nothing. It
could be any sort of cultural twist on it, whether
it's you know, Mexican or Spanish, whether it's Asian inspired,
whether it's a good old sandwich, which is one of
my favorites. But you can use it with other ingredients.
(21:14):
Make yourself an Italian chopped salad with the turkey. Do
you make a casserole with all of these things together?
They just are one of those things that come together
so lovely. Now, another thing is a Monte Cristo sandwich,
which I love. So you get some of you get
some Swiss cheese, and then you add some of that ham,
(21:34):
that turkey, a little bit of Dijon mustard and you,
you know, put put it in batter and you shallow
fry it. You dust it with some of that powdered
sugar and you can use you know, jam on the side,
or you can use you know, some of your cranberry
(21:55):
sauce and you get that sweet and savory and delicious.
The whole point is it doesn't have to be the
same old, same all. You can judge it up however
you want and enjoy it in any sort of setting
and it just becomes lovely turkey pot pie. I did
a ham pop pie one year with the leftovers, and
(22:17):
it's one of my favorite things still to this day.
So just keep those things in mind.
Speaker 1 (22:23):
Enjoy it. But no, it's not there forever.
Speaker 2 (22:26):
It will go bad, so eat it up asap. It's
the Fork Report on Neil Savadra KFIM six forty.
Speaker 3 (22:33):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (22:40):
Happy holidays to you man, Christmas around the corner. Of course,
you've got Hanukkah Kwanza as well, which obviously I'm less
familiar with, but I will tell you.
Speaker 1 (22:54):
I love this time of year. I just do.
Speaker 2 (22:57):
And one of the reasons why I dig it is
the and it's the fifteenth annual KFI Pastathon Chef Bruno
and his beautiful charity, Katerina's Club, named after his lovely mom,
God Rest her Soul, provides more than twenty five thousand
meals every week to kids in need here in southern California,
(23:18):
and the KFI listener, you and your generosity every year
blows us away and really is doing the heavy lifting
of all the work. They're money wise, and Chef Bruno
and his team are always.
Speaker 1 (23:39):
So humbled by it, as are all of us.
Speaker 2 (23:42):
So a couple of ways to donate. You can go
to very simply, you go to kfiam six forty dot
com slash Pastathon. Of course, you can donate at anytime.
You can go to wild Fork Foods our partners and
friends on the Fork Report. There you just say KFI
Pastathon at checkout in teen percent of your purchase will
be donated to the KFI Pastathon. Wendy's donate at any
(24:06):
so Cal Wendy's location through twelve seven. You can donate
at any any amount at any store Smart and Final
store in California, Arizona and Nevada, and we thank you
for that. And you can bid on a bunch of
items you've got co hosting an hour with John Cobalt,
a Dodgers game with Gary and Shannon, A Dodgers game
(24:28):
with Dean and his wife, coaching meeting with a life
coaching meeting with doctor Wendy Angel Martinez and her Naughty
Sandals or They're Beautiful. She does gorgeous work there. There's
trips to Las Vegas, the Magic Castle, Exclusive dinner for
(24:48):
eight at Anaheim White House. There is an Apple Watch,
all kinds of great stuff. You have to kind of
go through and check all this out. But Handle and
I are doing something very special this year. We want
to do something big and it's a backyard barbecue. I
will be broadcasting the show live from Bill Handle's backyard
(25:11):
and we're going to have an old fashioned barbecue in
the backyard. Well, we have it upscale, yes is ana
I'm White House and Bruno going to be doing some
catering absolutely, but we'll have pitmasters there and some chefs
there grilling as well, and the highest bidder we'll be
able to invite someone and a plus one and come
(25:34):
to this backyard barbecue, which will be basically for you
and it will be good fun. So we're looking to
raise a lot there. It's at sixty five hundred right now.
We'd love to see it getting even higher than that,
which is very generous, So check that out. Kfi am
six forty dot com slash pastathon. All Right, some quick
(25:57):
tips dealing with leftovers. I told you that you've got
three to four days fre eating most of these things,
and or you want to freeze them, Today would probably
be the day I would freeze them. Personally, your ham,
anything that you've got that you want to store, now's
the time to do it. A couple of things when
you think about storing them. If you want to freeze,
(26:22):
hard cheeses like parmesan, cheddar Swiss can last up to
four weeks in the refrigerator, that's fine once opened, and
up to six months if frozen. But some cheeses do
not freeze. Your soft cheeses breeze. Your ricotta or racota
(26:42):
can be refrigerated for up to one week, but should
not be frozen.
Speaker 1 (26:47):
Fruit pies.
Speaker 2 (26:48):
Fruit pies typically last for one to two days at
room temperature, or up to a week in the refrigerator,
but I don't know how a pie can last for
up to one week anyway. Personally, I'm already plowing through
the leftovers of the pumpkin pie, but you think cream meringue,
pumpkin pecan. All pies that traditionally contain Dairian eggs dairi
(27:10):
and eggs must be refrigerated for one and will usually
last up to three or four days, so they should be.
Speaker 1 (27:17):
Gone this weekend as well.
Speaker 2 (27:19):
Reheating, you have to reheat things up to one sixty five.
They've got to go up to the safe temperature to
protect you from any bacteria that obviously grows when you
know things are around for a while. But a key
thing in with freezing is if you have a vacuum
(27:43):
seal bag, that's the best way your food savor that
type of thing. The reason why is it takes the
air out and a good deal of the moisture that
create little sharp shards of ice. Because freezers home freezers
don't freeze as quickly as commercial freezers, so the longer
(28:05):
it takes something to freeze, the longer those little crystals form,
and the more like daggers they start cutting into and
damaging the cell walls and things like that. So it
makes food that should be more structured and firm, it
makes it mushy or soft, and it gets weird things
like that. That's what you're doing in the freezer. You're
(28:28):
trying to protect it from freezer burn or any damage
from the in the freezing process, because of course, when
you're at thirty eight degrees and cooler, no bacteria is
growing at that at any rate when it's under that
kind of temperature. So really it's about not getting it
(28:50):
damaged by the process of freezing, and therefore you're going
to have it fine for another time. But that's the
things you want to do, but probably you'll end up
getting through it. My hope is with those sandwiches or
salads or whatever you might be doing.
Speaker 1 (29:05):
But really.
Speaker 2 (29:08):
Today and tomorrow should be the days that you're wrapping
up any of your Thanksgiving leftovers, so enjoy them. Be
safe because you don't want to be sorry. You don't
want to get the turkey trots, not these kinds of
turkey trots. All right, the good folks from Gisados are
(29:29):
coming in. We'll have some great food and talk about
their success stories and where they're at right now as
we celebrate a big anniversary for them. So go know
where it's the Fork Report. I'm Nil Savedra. This is
KFI heard everywhere on the iHeartRadio app.
Speaker 1 (29:48):
You've been listening to the Fork Report.
Speaker 2 (29:49):
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 Niels Adri.
Speaker 2 (00:01):
You're listening to kf i EM six forty The four
Report on demand on the iHeartRadio app. Hey, Kayla, Yeah,
what kind of photos do you Santa's helpers take?
Speaker 1 (00:15):
What elfie's? Okay? So what I did?
Speaker 3 (00:18):
There?
Speaker 1 (00:18):
I do?
Speaker 3 (00:20):
I did?
Speaker 4 (00:20):
It's like, uh, it's like a selfie button an elfie. Yeah, okay,
now that's okay, I'll do another one then okay, wait yeah,
see all right.
Speaker 2 (00:34):
Okay, okay, what what? What's every parent's Hey, Max, come
here for a second. Stand up, I'm gonna do this one.
My son who's here, turns nine tomorrow.
Speaker 1 (00:42):
Come here, big boy? Okay, hey Max? Yes, uh? What
is uh? Every parent's favorite Christmas? Carol?
Speaker 2 (00:52):
Don't shrug your shoulders say what what? Silent night. It's
because we don't want you kids talk.
Speaker 1 (01:02):
Juice. Let me teach you had it.
Speaker 2 (01:18):
Let me teach you had it, Nathan, Let me teach
you had it.
Speaker 1 (01:27):
It's a column arriage. Let me teach you had it.
Speaker 2 (01:34):
Let me teach you can't buyem six forty live everywhere
on the iHeartRadio app.
Speaker 1 (01:41):
Hey, everybody, it's the four Report.
Speaker 2 (01:42):
All Things Food, beverage and beyond Happy Saturday to you. Jeez,
I feel like I've been in the studio every single day,
like I don't know, forever.
Speaker 1 (01:53):
Is that dramatic enough? Forever?
Speaker 2 (01:56):
And today I'm with my my boy, hanging out with
my boy who's here today. He turns nine tomorrow, my son,
my little boy. Oh, I up, he drove us here today.
It's kind of cool. His girlfriend seems nice, his new
CPA seems like a great guy. So he's moving along
(02:19):
his new job. Hey, come here for a second. You
said you wanted to give a shout out to all
the young kids today in a special way.
Speaker 1 (02:28):
Come here, what do you want to tell everybody?
Speaker 4 (02:32):
Six sven?
Speaker 2 (02:35):
You just got six seven to everybody who teachers listening?
Oh my god, I thought it was on vacation. Had
a boy you six seven all over him. That'll teach
him alight. Yeah, we've done plenty of that around the house,
a lot of sixes and sevens. He is the class
(02:58):
representative too, He was elected Crest class representative. Yeah, and
he ran on six seven.
Speaker 1 (03:05):
Yeah.
Speaker 2 (03:07):
That and free bus rides for all of New York. Yeah,
so it seems to be working all right. Hot drinks,
some quick and easy ones for Technique of the Week,
and then we got a lot to get into today,
including to remind you about the fifteenth annual kfive Postathon
is eyeballs Deep. Now we're gonna be broadcasting live on
(03:28):
Giving Tuesday this Tuesday, December second, from five am to
eight pm.
Speaker 1 (03:32):
At the Anaheim White House.
Speaker 2 (03:34):
We'll be giving more details on that as well, and
you can also go to find out more at KFI
AM six forty dot com slash Postathon.
Speaker 1 (03:42):
Bill and I have an option you.
Speaker 2 (03:45):
Can bid on for an in person barbecue party at
Bill Handle's home you heard right in his backyard. We're
gonna have fun chefs there and it'll be very a small,
intimate event and you can win a seat there, actually
pay for a seat there, but it goes to a
(04:05):
good cost. You can check that out a ki A
sixty dot com slash pasta thon. That's really cool. But
we have some fun things we've got for you, So
a couple of quick things hot chocolate. I was at
Disneyland last week on Sunday and Monday with the family.
My brother Craig came along and we just had the
best time. And I got to tell you we had
(04:27):
beignets or like I call them ben yay, I like
it is what I'm saying. And they are delicious, and
they have a peppermint dipping sauce there like a frosting
that's really great. And then they have a new Mickey
Ears one that is also peppermint powder on it that's
(04:49):
really it's subtle, but it's it's very nice.
Speaker 1 (04:52):
And they're hot.
Speaker 2 (04:53):
Chocolate hit me as extra delicious, and.
Speaker 1 (04:57):
I was just trying.
Speaker 2 (04:58):
I was like, there's something about this that is just
really good, and it reminded me of one of the
ways we make it at home. Now, I've made hot
chocolate every way you could possibly imagine, including melted chocolate itself.
But still you want a great hot chocolate with zero fuss. Brogars.
(05:22):
Go to your store and look for Broghers. They are
a local dairy and to me, they have the best
chocolate milk and if you can find it, the best eggnog.
They come in these beautiful glass bottles that you can return.
But it's just old school delicious. But you take their
(05:44):
chocolate milk, which is thick and creamy and lovely, and
you just heat it up, put it in a saucepan
on the stove and gently warm it up and it's amazing.
So for Max's birthday, we actually said celebrated with some
school kids a week or so ago and in the rain,
and we did a little hot chocolate bar. So you
(06:09):
do the cocoa and you make that and it's wonderful.
And then you get different flavored whipped creams, and then
you get different things that you can put on top,
whether it's crushed peppermint or whatever it is, the little Jimmy's,
the little decorations and things like that, and you put
it on top, and they got to put their own together.
(06:30):
But kids will tell you when something isn't great. And
these kids flipped over Broger's because it is just that good.
And I'm telling you that their eggnog is so good
as well. You know what I'll do straight from the bottle,
adding nothing. I will dip bread in it and make
French toast with their eggnog because it's that good. Yeah,
(06:54):
straight up, I know right, you're learning something here. Apple cider.
This is super simple. And if you can't find cider,
you can get apple juice. But you find a good
apple cider, you put it in a saucepan. You add
your cinnamon sticks in there, and then slice rounds of
(07:16):
an orange about a quarter of an inch thick, and
you put them in there in a saucepan with the
cider with the cinnamon sticks, and you bring it up
to temperature. Let that simmer in your house. You don't
even need to drink it to fill feel christmasy now,
you know, obviously, both of those drinks can be adultified
(07:38):
if you want to put some rum or something like
that in there. They go very very nicely with these
Christmasy drinks. If you want to get some you know,
peppermint schnops or something that goes well with the hot chocolate,
for sure. But these are super duper simple, warm drinks
(07:59):
that have a big impact and you virtually do nothing
for them. You let them star as themselves and they
just come out fantastic. All right, We'll get into some others,
some buttered RUMs, some mulled wine. How about a hot toddy.
You were here right, we come back, so go know
where it's the Fork Report. I'm Nil Savedra, KFI AM
(08:22):
six forty. Happy Saturday to you.
Speaker 3 (08:24):
You're listening to The Fork Report with Nil Savedra on
demand from KFI am six forty.
Speaker 1 (08:31):
Hey everybody, it's the Fork Report. Happy Saturday to you.
Look at this.
Speaker 2 (08:35):
We've lived through Black Friday, where eyeballs deep in Thanksgiving weekend.
December is knocking on our door and decorations. I've seen
a lot of them up already. I'm your your well
fed host, Neil Savadrin, very thrilled always to be here
during the holidays is just a special time for us
(08:56):
to connect and be together. It's my boys ninth birthday tomorrow,
so he's hanging out with Daddy today. He hasn't been
to the studio in a while, so it's kind of
nice to have him here. And boy, we have a
lineup today, some folks we want to talk to you about.
They've both been on the show before and it'll be fun.
We'll get into that. Coming up right now, we're talking
(09:17):
about hot drinks. I know our weather is weird, but
it is. You know, it has been cold at night
and in the morning. When I came in the other
day for the Handles show, it was it just had
that crisp coolness that just makes you, I don't know,
just puts you in the in the spirit, and that
(09:40):
puts you just makes it feel like you're having some weather.
Speaker 1 (09:43):
So I thought about hot drinks.
Speaker 2 (09:45):
Now, of course, there are drinks that can be adultified
or served. You know, we talked about cider and hot
chocolate just a little bit ago. We'll get into some
that have alcohol. You could put alcohol in those, of course,
but these are alcoholic by nature. And the first one
is I'm trying to get two in here. Mold wine.
(10:06):
Mold wine is a warmed wine that has wonderful ingredients
that spring out the flavor of the holidays. So it's
got spices, it's got honey, it's got fruit brandy. You
put some brandy in the wine and it kicks up
everything and makes it super lovely. So you get seven
(10:28):
and fifty milli liter. That's just a bottle of red wine.
One orange sliced into rounds. You're gonna put some aside
for serving garnish. Six whole cloves, three three inch cinnamon sticks,
plus more of course for serving. Three star anise pods.
(10:51):
This is kind of a licoricy flavor, the star anise.
Speaker 1 (10:56):
It brings to the flavor.
Speaker 2 (10:57):
Pealet here, half cup, quarter cup honey, And you want
to put this in a medium saucepan over medium heat.
You bring the wine, the oranges, clove, cinnamon, starrnise, brandy,
and honey to a simmer, don't boil, reduce the heat
to medium low, and you just cook, sturing occasionally. It's
(11:18):
going to get super fragrant. It's going to reduce just
a little bit. You want to do this for about
ten minutes or so, and then you divide it among
different cups or mugs or whatever you want to do,
and you garnish it with more orange slices and cinnamon sticks.
And boy, is that the best air freshener you can
(11:38):
have in your house too. It's just going to be
absolutely stunning. Okay, quick, One hot Toddy, which is another
one of my favorite ones. A hot Toddy is a
lovely adult beverage for the holidays as well. It is
not difficult to make many of these things. You're Tom
and Jerry, You're hot toddies, hot buttered rum, the hot
(12:01):
buttered rum, and the Tama jerret. You can find a
pre mixed concoction to help you make these more quickly,
but a hot toddi is super super easy. Two ounces
of bourbon, two tablespoons of honey, one tablespoon of fresh
lemon juice. I mean, it's really going to be brighter
(12:22):
and more pleasant than the jarred stuff or the little
squeeze lemon thing, but you could use that as well,
and then lemon slices and cinnamon sticks for serving. But
in a small sauce pan over medium heat, you heat
one third cup of water until simmering. In a mug,
you combine bourbon, the honey and the lemon juice, and
(12:44):
then carefully pour in hot water, stirring with a spoon
until the honey is dissolved and you taste and you
add more water if needed. I'm looking at less water,
if you know what I'm saying. Garnish with lemon slices
and cinnamon sticks and that's it. Easy peasy lemon literally squeezy.
(13:06):
So those are a couple of hot drinks ideas for
the holiday season that are really lovely. Uh, jam up
how you wish, but they're just very delicious on their own.
Stick around. More to come on The Fork Report. I'm
Nil Savedra.
Speaker 3 (13:21):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:28):
Hey, everybody, it's the Fork Report. All thing food, beverage
and beyond. We just take three hours every Saturday from
two to five to shake off the heaviness of the week.
Whatever is going on in the news, and there is
always a lot, it seems, but just come together and
celebrate food, kind of shake all that stuff off and
(13:48):
you know, come together on something we all love and
that's good, good food. Of course, the Super Bowl of
Food was on Thursday, as we celebrated Thanksgiving with a feast,
whatever your feast is in your house.
Speaker 1 (14:04):
I hope it went well and enjoyed.
Speaker 3 (14:06):
You know.
Speaker 2 (14:06):
It's been talking to people and I was surprised there
was no I mean, when you get thirty five forty
people together, there was no politics that I heard talked
about this year, and that's not usually the case, and
I heard that from many people. So I hope yours
was peaceful and focused on connecting and getting together. We're
(14:27):
going to get into leftovers in a minute, how to
use them safely and some ideas for you if you're
thinking why do I I want to do something different.
But I also want to remind you about the fifteenth
annual KFI Postathon.
Speaker 1 (14:40):
It is here.
Speaker 2 (14:41):
You can donate at any time at KFI AM six
forty dot com slash Postathon. That's KFI AM six forty
dot com slash Postathon. But we're doing our our live
broadcast giving Tuesday. That's this Tuesday, December second. We'll be
doing it from five am to eight pm. So you'll
(15:05):
have starting with Amy King with a wake up call,
and I will go through eight pm with Conway and
it's gonna be a good time. It's gonna be there
at the Anheim White House. More details you can find
at the website there. But keep in mind Jeff Bruno
and his charity, Katerina's Club, provides more than twenty five
(15:26):
thousand meals every week every week to kids in need
here in southern California, and your generosity really makes it happen,
and that cannot be overstated. Bruno will tell you that
sixty to seventy percent of their budget comes from you,
(15:47):
the KFI listener, and supporting us through all the different
ways you support. So not only you can donate pasta
and sath sauce and all of that, but you can
go to any Wild Fork Foods location. They've been wonderful
partners to us. You just say KFI Pastathon when you
(16:09):
check out, and fifteen percent of your purchase will be
donated to the KFI Pastathon Smart and final.
Speaker 1 (16:17):
Of course, you.
Speaker 2 (16:18):
Can donate any amount at any store in California, Arizona,
and Nevada through twelve seven. Wendy's has been great and
their food is wonderful. You can donate at any so
Cal Wendy's location through twelve seven as well. Give them
five dollars or more donation and you'll get a coupon
(16:39):
book that gives you great things like a free children's
meal with a purchase, and free nuggets and all kinds
of great stuff definitely worth more than five dollars, so
you get a double hit there. But check out all
of this at KFI AM six forty dot com slash
(16:59):
pastathon on. Also want to remind you that Bill and
I have a special auction item that you can find
at KFIM six forty dot com slash pastathon, along with
other really wonderful auction items from Gary and Shannon and
Dean Sharp and John Cobalt and doctor Wendy and all
(17:21):
kinds of things there that you can find there. But
it is we tried to come up with something really
really special. And exclusive, and I think we did. I'm
going to broadcast the Folk Report live from Bill Handle's backyard.
I think it's in March some time of next year
(17:42):
for a backyard barbecue, and the highest bidder is going
to come with their guest to Bill Handle's house barbecue.
Not only will and I'm white House do some catering there.
We're going to be grilling. It's going to be an
(18:03):
excellent and intimate experience. So we'd love to have you there.
If it's put on your heart to donate, please do again.
Kfiam six forty dot com slash pastathon. What a wonderful,
wonderful way to donate. And that's our reward to you
(18:24):
for being so generous.
Speaker 1 (18:25):
All right, Okay, so this is the deal.
Speaker 2 (18:28):
I'm going to make it as simple as possible, not
getting into all the details. But your leftovers for Thanksgiving
have to be eaten by Monday. You have three to
four days to eat them, and so they got to
be gone by Monday.
Speaker 1 (18:44):
That's really what it comes down to. Now, how do
you use them?
Speaker 2 (18:48):
Man, be creative, enjoy yourself nachos. Have you thought about that,
taking some of your leftovers your turkey? Maybe even mashed potatoes,
stuffing whatever you wantberry gravy and cheese on a bed
of crunchy nacho chips, whatever you want to do. Toast
(19:10):
them off in the oven. And it's a fantastic way
to use it. You know what else is great is
potato skins. You know, like twice baked potato type situation
where the potato skins you scoop out the insides there.
You put a lot of good stuff in there. We'll
put your Thanksgiving leftovers in there. You know, a little
(19:34):
bit of cheddar cheese. You bake those off and you
got yourself something really truly wonderful, and it's got all
those great flavors. You can do turkey melts, but do
it with maybe some bree and some cranberries, a little
bit of that cranberry sauce, little sweet a little tart
(19:56):
up against that turkey and the creaminess of the melted
three come on.
Speaker 1 (20:04):
Stop.
Speaker 2 (20:05):
Also, Thanksgiving leftovers in a taco form works great, whether
you want the corn tortilla or a flower tortilla. Putting
it together into a like a Thanksgiving sandwich you do,
like a crunch wrap type situation. But it just is
another great thing that you can add some crunchy bit,
(20:25):
some tender bits to it. I've seen egg rolls being
made where you chop it up and you add some
fresh ingredients in there and then you put it in
the egg roll wrapper and you fry them. Come on,
you get this crispy goodness. You can do other things
that come to mind that are simple, like turkey salad,
(20:49):
things like that. But there's there's nothing, there's nothing. It
could be any sort of cultural twist on it, whether
it's you know, Mexican or Spanish, whether it's Asian inspired,
whether it's a good old sandwich, which is one of
my favorites. But you can use it with other ingredients.
(21:14):
Make yourself an Italian chopped salad with the turkey. Do
you make a casserole with all of these things together?
They just are one of those things that come together
so lovely. Now, another thing is a Monte Cristo sandwich,
which I love. So you get some of you get
some Swiss cheese, and then you add some of that ham,
(21:34):
that turkey, a little bit of Dijon mustard and you,
you know, put put it in batter and you shallow
fry it. You dust it with some of that powdered
sugar and you can use you know, jam on the side,
or you can use you know, some of your cranberry
(21:55):
sauce and you get that sweet and savory and delicious.
The whole point is it doesn't have to be the
same old, same all. You can judge it up however
you want and enjoy it in any sort of setting
and it just becomes lovely turkey pot pie. I did
a ham pop pie one year with the leftovers, and
(22:17):
it's one of my favorite things still to this day.
So just keep those things in mind.
Speaker 1 (22:23):
Enjoy it. But no, it's not there forever.
Speaker 2 (22:26):
It will go bad, so eat it up asap. It's
the Fork Report on Neil Savadra KFIM six forty.
Speaker 3 (22:33):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (22:40):
Happy holidays to you man, Christmas around the corner. Of course,
you've got Hanukkah Kwanza as well, which obviously I'm less
familiar with, but I will tell you.
Speaker 1 (22:54):
I love this time of year. I just do.
Speaker 2 (22:57):
And one of the reasons why I dig it is
the and it's the fifteenth annual KFI Pastathon Chef Bruno
and his beautiful charity, Katerina's Club, named after his lovely mom,
God Rest her Soul, provides more than twenty five thousand
meals every week to kids in need here in southern California,
(23:18):
and the KFI listener, you and your generosity every year
blows us away and really is doing the heavy lifting
of all the work. They're money wise, and Chef Bruno
and his team are always.
Speaker 1 (23:39):
So humbled by it, as are all of us.
Speaker 2 (23:42):
So a couple of ways to donate. You can go
to very simply, you go to kfiam six forty dot
com slash Pastathon. Of course, you can donate at anytime.
You can go to wild Fork Foods our partners and
friends on the Fork Report. There you just say KFI
Pastathon at checkout in teen percent of your purchase will
be donated to the KFI Pastathon. Wendy's donate at any
(24:06):
so Cal Wendy's location through twelve seven. You can donate
at any any amount at any store Smart and Final
store in California, Arizona and Nevada, and we thank you
for that. And you can bid on a bunch of
items you've got co hosting an hour with John Cobalt,
a Dodgers game with Gary and Shannon, A Dodgers game
(24:28):
with Dean and his wife, coaching meeting with a life
coaching meeting with doctor Wendy Angel Martinez and her Naughty
Sandals or They're Beautiful. She does gorgeous work there. There's
trips to Las Vegas, the Magic Castle, Exclusive dinner for
(24:48):
eight at Anaheim White House. There is an Apple Watch,
all kinds of great stuff. You have to kind of
go through and check all this out. But Handle and
I are doing something very special this year. We want
to do something big and it's a backyard barbecue. I
will be broadcasting the show live from Bill Handle's backyard
(25:11):
and we're going to have an old fashioned barbecue in
the backyard. Well, we have it upscale, yes is ana
I'm White House and Bruno going to be doing some
catering absolutely, but we'll have pitmasters there and some chefs
there grilling as well, and the highest bidder we'll be
able to invite someone and a plus one and come
(25:34):
to this backyard barbecue, which will be basically for you
and it will be good fun. So we're looking to
raise a lot there. It's at sixty five hundred right now.
We'd love to see it getting even higher than that,
which is very generous, So check that out. Kfi am
six forty dot com slash pastathon. All Right, some quick
(25:57):
tips dealing with leftovers. I told you that you've got
three to four days fre eating most of these things,
and or you want to freeze them, Today would probably
be the day I would freeze them. Personally, your ham,
anything that you've got that you want to store, now's
the time to do it. A couple of things when
you think about storing them. If you want to freeze,
(26:22):
hard cheeses like parmesan, cheddar Swiss can last up to
four weeks in the refrigerator, that's fine once opened, and
up to six months if frozen. But some cheeses do
not freeze. Your soft cheeses breeze. Your ricotta or racota
(26:42):
can be refrigerated for up to one week, but should
not be frozen.
Speaker 1 (26:47):
Fruit pies.
Speaker 2 (26:48):
Fruit pies typically last for one to two days at
room temperature, or up to a week in the refrigerator,
but I don't know how a pie can last for
up to one week anyway. Personally, I'm already plowing through
the leftovers of the pumpkin pie, but you think cream meringue,
pumpkin pecan. All pies that traditionally contain Dairian eggs dairi
(27:10):
and eggs must be refrigerated for one and will usually
last up to three or four days, so they should be.
Speaker 1 (27:17):
Gone this weekend as well.
Speaker 2 (27:19):
Reheating, you have to reheat things up to one sixty five.
They've got to go up to the safe temperature to
protect you from any bacteria that obviously grows when you
know things are around for a while. But a key
thing in with freezing is if you have a vacuum
(27:43):
seal bag, that's the best way your food savor that
type of thing. The reason why is it takes the
air out and a good deal of the moisture that
create little sharp shards of ice. Because freezers home freezers
don't freeze as quickly as commercial freezers, so the longer
(28:05):
it takes something to freeze, the longer those little crystals form,
and the more like daggers they start cutting into and
damaging the cell walls and things like that. So it
makes food that should be more structured and firm, it
makes it mushy or soft, and it gets weird things
like that. That's what you're doing in the freezer. You're
(28:28):
trying to protect it from freezer burn or any damage
from the in the freezing process, because of course, when
you're at thirty eight degrees and cooler, no bacteria is
growing at that at any rate when it's under that
kind of temperature. So really it's about not getting it
(28:50):
damaged by the process of freezing, and therefore you're going
to have it fine for another time. But that's the
things you want to do, but probably you'll end up
getting through it. My hope is with those sandwiches or
salads or whatever you might be doing.
Speaker 1 (29:05):
But really.
Speaker 2 (29:08):
Today and tomorrow should be the days that you're wrapping
up any of your Thanksgiving leftovers, so enjoy them. Be
safe because you don't want to be sorry. You don't
want to get the turkey trots, not these kinds of
turkey trots. All right, the good folks from Gisados are
(29:29):
coming in. We'll have some great food and talk about
their success stories and where they're at right now as
we celebrate a big anniversary for them. So go know
where it's the Fork Report. I'm Nil Savedra. This is
KFI heard everywhere on the iHeartRadio app.
Speaker 1 (29:48):
You've been listening to the Fork Report.
Speaker 2 (29:49):
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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