February 1, 2025 • 28 mins
Martha Stewart’s boxed mac and cheese recipe is a favorite among comfort food lovers. Additionally, Subway is offering a limited-time foot-long Oreo cookie, a sweet treat that combines the classic taste of Oreos in a long, shareable format. To top it all off, store brands are becoming increasingly popular. Want to have ice cream for breakfast? Today marks the anniversary of when this tradition first started.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Nil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Thanks for hanging out today.
Speaker 2 (00:08):
It's a beautiful Saturday for all intents and purposes. As
we go towards a week of possible rain, much more
needed rain, we will take it come in our way
and good things that come with that, hopefully fingers crossed again.
Get out and support local restaurants here in the Southland,
especially near the fire zones, because a lot of them
(00:30):
are struggling big time. Great story in eater La that
talks about this, and it's getting scary. There's just how
many more punches can the food establishments take in southern California.
Speaker 1 (00:50):
I don't know, and I hope we don't find out.
Speaker 2 (00:54):
Martha Stewart makes mac and cheese a particular way, and
she believes everybody should be doing this, So box mac
and cheese. I don't care what you say. We'd love it.
Who doesn't love boxed mac and cheese. The Kraft mac
and Cheese is bomb. I love it growing up. We
had it with hot dog slices in it, we had
(01:14):
it with ground beef in it, and it's exactly what
it's there for the nostalgic kind of aspect of things.
Speaker 3 (01:22):
I too have had the boxed mac and cheese, right, yeah,
and it's great.
Speaker 1 (01:29):
It's exactly what you want from Now you have the
non dairy one. Yeah, uh, mac and cheese, Mac and cheese, okay, excellent.
Speaker 2 (01:43):
Actually there are some great, you know, cheese substitutes that
are plant based that are actually quite delicious.
Speaker 1 (01:52):
In mac and cheese.
Speaker 2 (01:54):
But when you're making from scratch, there is something about
it and I enjoy both. I you know, we got
boxed cheese. One of the things I'll tell you about
in a moment is one of the ways we make
it on the quick here ru in the house. But
one of the biggest parts about making it yourself is
customizing it. That's going to be the key to anything
you make. So if you want crispy breadcrumbs crumbs for topping,
(02:16):
great and one of my favorite things to do with that,
by the way, take those bread crumbs and you put
them on a skillet with a little bit of butter
in there, and you just move them very quickly. You
don't want them to burn, but you want me to
get a little toasty good night. If you want cheddar,
you put cheddar in it. Whatever type of cheese you
can add to it. You want a little bit of heat,
(02:37):
you can put some you know, some hipster ketchup aka
saracha sauce in there. Give it a little bit of kick,
whatever you want. That's the thing that makes it great.
Speaker 1 (02:46):
Now.
Speaker 2 (02:47):
Martha Stewart says that her late mother used to make
mac and cheese and she did it with a twist.
The most noticeable noticeable things she said is the mac
and cheese was a soft pink color because her mom
used a little bit of tomato paste. And she says
(03:07):
it adds a subtle tang and complexity without turning it
into a vodka sauce, which you know is also a
great sauce. And she says it always made the dish unique.
And it hit me, you know, I would do something
similar as a matter of fact, but I would do
it in reverse, like you know, Hamburger helper or something
(03:31):
like that. They have the lasagna one, well, I would
add cream and cottage cheese to that and lighten it up,
lighten it up as far as color that way, But
I have added tomato sauce. I'd never thought of doing it.
It's always when I'm taking it down a different path.
(03:51):
So I'm adding much more than she probably did or does.
Speaker 1 (03:55):
But I like that idea.
Speaker 2 (03:56):
So you whisk tomato paste into hot mail, you add
any your spices, she likes black pepper, cayenne, and then
you stir in a bunch of shredded cheese. And it's
not a roue, it's not a bechamel. It's just making
a simple cheese sauce and that goes straight into the cheese.
(04:19):
And if that's that's an interesting way to do it.
Adds a little sweetness, let an extra umami in there,
and they would sprink some shredded cheese on top, doll
up a butter and that's it. So I thought that,
(04:40):
And then she would Martha Stewart's mom would also serve
it with a spoonful of sour cream on top. So
I don't know if that comes from her Polish roots
or whatever, but I think that sounds delicious.
Speaker 1 (04:54):
Now, a couple of things.
Speaker 2 (04:55):
If you want a couple of cheets, like you like
the powdered cheese that they use for craft and those
types of instant d type mac and cheese, you can
buy the powdered cheese and bulk and you can buy
it in white cheddar. You can buy it in yellow cheddar.
But that's what we do here. We buy that. You
(05:16):
go on Amazon or what have you can buy it
in these in these big tubs and then you just
add a spoonful or two, and if you're like me,
you add a little bit of milk and a little
bit of butter to it as well, and you can
make it. And it's just like Kraft mac and macaroni and cheese,
and you buy in your own pasta and you can
do whatever pasta shapes you want or what have you.
Speaker 3 (05:36):
Have you ever had protein like protein mac and cheese,
it's called super mac muscle mach. I'm sorry, mustle muscle mac.
Speaker 2 (05:44):
Yeah, uh, you've seen me right, you can tell, but.
Speaker 4 (05:50):
No, you can't tell the difference.
Speaker 1 (05:53):
So is it just more protein powder in that? Yeah?
Speaker 3 (05:55):
It's about twenty grams of box wow. And it's kind
of like the Easy, like the Easy and cheese. And
they do regular cheddar mild or whatever and then white
cheddar and you get the sprouts grocery stores and probably
Whole Food carries them too.
Speaker 1 (06:09):
But do you get that proteiny taste like protein.
Speaker 4 (06:12):
No, that's what I'm saying.
Speaker 3 (06:13):
You can't till because I eat a lot of like
supplemental like foods that have the protein, and so I
know what that taste tastes like.
Speaker 4 (06:20):
You can't taste it at all.
Speaker 1 (06:22):
Wow, I gotta check that out. Yeah, I got another
hot tip for you.
Speaker 2 (06:27):
Now. The base youamel that you start with, or the root,
is very basic. It's a one to one process of
flour ap flour, all purpose flour, and a fat like butter,
and then you heat that low medium until it comes
together and cooks down. That not cooks down, but cooks
out the raw flavor of the flour. And then you
(06:50):
add your cream to that, and that's going to be
your room and then your base for your basmel sauce
and you start adding your pepper and things like that,
and then you make it mornaise sauce by adding cheese
and that's what you use for mac and cheese. Well,
a way that I like making it that's quick and easy.
You can still customize it. Is Campbell's soup has a
(07:14):
cheddar cheese cream soup or something, and you just buy
a can of that. You get a can of that,
you throw it into your saucepan and you add a
little bit of cream and stir it and start to
heat that up. And then you use that as your
base and you throw in little cubes of Delvita, which
(07:36):
is fantastic for mac and cheese, and then whatever cheese
you want to add to that and your flavors to that,
and then you pour that over your PASTA very easy
way to start because it's already got a bay Schamelle's
sauce starting because that's what they make the soup from.
So it's just a nice way to cut corners there
(07:57):
and just start asking. I mean, you could probably just
use that, add a little bit of cream, salt and
pepper to it and put it over your pasta. But
it also works as a base to add stuff to.
So if you're gonna be making it for the Super
super Owl, Superbowl, yeah that's it. Oh look at me
bringing the Yucks Superbowl next week a week from tomorrow.
(08:18):
That's a way to do it as well. So check
that out. I have more to come. Our last hour
together on the Fork Reports Day, as we do two
to five every single Saturday, we'll be back with more
including gosh ice cream for breakfast, a new Oreo that's
different than any other Oreo. So go know where.
Speaker 5 (08:40):
You're listening to the Fork Report with Nil Savedra on
demand from KFI am six forty.
Speaker 2 (08:46):
Happy Saturday to you and Neil Savadra here with you
in the Fork Report talking food, Subway and Oreo. They
just had a baby. It's a foot long Oreo. What
so Oreos they go nuts with all their flavors. You
know that you've seen them always dropping new treats and flavors.
(09:11):
Of course you can get it with cookies and cream
and all kinds of things.
Speaker 1 (09:14):
But check this out.
Speaker 2 (09:17):
You know they've got their collabs with their collabs with Pillsbury,
little frozen bites, their caramel cookies, all kinds of things
that they do all the time. But Subway is now
slinging these new foot long Oreo cookies. So the warm,
(09:38):
massive twelve inch beast of a chocolate cookie. So think
of it this way, almost like a twelve inch by
maybe two inch.
Speaker 1 (09:52):
Brownie ish concoction.
Speaker 2 (09:55):
With a divot in the center down the length where
they have this white cream in there and then actual
crushed up Oreo cookies on top. So they started doing
these giant cookies last year. They call them their Subway Sidekicks.
You remember those Subway Sidekicks that they had a lot
of different things that they put out.
Speaker 1 (10:13):
They've got the Subway foot long chocolate chip cookie.
Speaker 2 (10:17):
Then they did the Cinnabond foot long chew ro which
I don't like that cookie much. And I don't like
the foot long chewtro I don't think it's flavorful. The
Anti Ann's foot long Pretzel I don't think is good.
Maybe I've tried them three times. That's usually what I do.
I'll try things three times to see if it's just
at different locations, to see if it's just a store
(10:39):
or maybe you know, they weren't made fresh, they'd been
sitting out or whatever, and I didn't like them.
Speaker 1 (10:45):
I'm curious about the Oreo one though.
Speaker 2 (10:47):
That one looks and it's a limited time, but it
looks like it's going to be pretty decent. The things
that and I do enjoy Subway. The things that I
do like that fall into that category. Is there Pepperoni
and Cheese differ is delicious. They're chicken and cheese dipper
and they're double cheese dipper. And these are all part
of that, the snacks, sides and desserts, those those long.
Speaker 1 (11:12):
Snacks or whatever. But I thought those were very tasty.
Speaker 2 (11:15):
But I think the regular cookies at subway are much better,
the white chip and Macedonian, not the chocolate chip, the
double chocolate, and even the raspberry cheesecake much better. So
that that's coming to your local subway, it looks like
it's a limited time. It doesn't look like it's going
(11:39):
to be forever. So it started just a couple of
days ago on the thirtieth, and they're saying that it'll
it'll be around for a little bit, but not forever.
And then there was this talk by the way, this
buzz about a foot long Dorito's nachos or something.
Speaker 1 (12:01):
I don't know, but I'm listening. I'm listening for you.
So check this out.
Speaker 2 (12:06):
This brownie with the cream and the Oreo bits on it.
It does sound pretty good. And if it's if it's warm,
I bet you it's it's very very tasty. So we
shall see if that is any good. I'll have to
try one out, but coming to a local subway near you,
something to look out for.
Speaker 5 (12:25):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 2 (12:31):
Winding down our last hour, I mean, kind of sliding
into home base. There's just so much to talk about
today and still more to come, so thanks for hanging out.
Speaker 1 (12:41):
The weather is lovely outside.
Speaker 2 (12:43):
The cooler air is going to be coming this week
and with the possibility of rain, so fingers crossed we
can use more of that. Another reminder to get out
and get into restaurants right now, especially here in Los
Angeles and the Pasadena out to the in an area.
A lot of people aren't going out to eat in
those areas, and some of it is just, you know,
(13:05):
because you feel like you can't shouldn't be eating a
meal and enjoying a meal when people lost everything. But
on the contrary, it's only going to make it harder
for those areas to rebuild if shops and restaurants start
closing because nobody's going into them.
Speaker 1 (13:24):
Eater La.
Speaker 2 (13:27):
Did it on their digital magazine, and you can go
and you can look at an article they did talking
to some really wonderful and well known chefs saying that
nobody's coming in right now, and that's a hard thing.
I mean, at least you can order food for takeout
(13:49):
and all of that. That does help, but they make
much less than somebody coming in and experiencing the full experience.
So I'm just passing that along to you, not guilting
you at all, or myself for that matter.
Speaker 1 (14:01):
It's just reminding us that.
Speaker 2 (14:03):
If you're going to come out and you have the
wherewithal to do so, then then remind yourself it is
a good thing. It's not a bad thing to go
out and to eat. Just a little heads up because
you know, it goes away and everybody goes, hey, no
one said anything. So store brands are crushing it now.
I remember as a kid when my mom would, you know,
(14:23):
bring home tasty os or something that was not the
name brand. Well, this is the wrong bird on the box, mom,
this isn't the real one. You know, you can always
tell they were similar. They smelled a little different, maybe
tasted a little different, and you're like, this ain't the
real This isn't the real one. Well that is changing.
(14:47):
Store brands are awesome and they're less expensive because of
the way that they're produced, in the deals that are made,
they just can keep the prices lower than other brand.
So the private labels these you know, whether it's Kirkland
brand that everybody knows at Costco that does great. Their
(15:08):
food is great, their booze is great. I think they're they're.
Speaker 1 (15:13):
Gosh, what is it.
Speaker 2 (15:14):
They're whiskey, I wasn't crazy about. They're vodka's good, They're
tequila's pretty good. I think it was I think it
was their whiskey that tasted a little weird. Or maybe
it was their spiced rum but it wasn't great. Maybe
it was their spice rum. So but these store brands,
(15:34):
whether it's signature brands or these types of things.
Speaker 1 (15:38):
At these local grocery stores are great.
Speaker 2 (15:43):
So these these non nay brands are bringing in more money.
They hit a massive two hundred and seventy one billion
dollars in sales last year, and that's huge, That is huge,
And sales jumped about almost four percent from twenty twenty three.
They outplaced a outpaced rather the big name brands. The
(16:06):
big name brands only grew one percent, so up against
that almost four percent. Every single food category saw growth.
The big the real big movers and shakers, Refrigerated stuff
up seven point five percent, general foods, beverages both up
about four percent. The big players are Walmart dropped their
(16:29):
new Better Goods line, which is doing very well. Amazon's
getting in on the action with their budget friendly Amazon Saver.
Kroger launched Field and Vine for produce. And this isn't
just a one time thing either. Store brands have been
on fire lately across the board. They're up nearly twenty
(16:50):
five percent over the last four years, and I think
the pandemic actually drove people to experimenting a little more
with these brands, and they're finding that they're really great
options out there. So there is actually a private label
(17:11):
Manufacturers Association and someone came out and said, just can't
beat what store brands are bringing to the table right
now because they've got the quality, they've got the value,
new ideas, kinds of things to try, all in one
little package. So store brands aren't just the cheaper, cheaper
option anymore. They're becoming a very smart option, not just
(17:34):
because of costs, but because of value and flavor. You know,
if they're hitting it out of the park and coming
out I mean you think places like Trader Joe's, Trader
Joe's Everything is their own brand right for all intents
and purposes. That's what they're doing now, they may have
relationships with other brands. I watched something for I love
(17:58):
Harbor Freight, you know, and sometimes, you know, not everything
is going to call upon my need to get Milwaukee,
which is one of my favorite heavy duty brands. So
sometimes I get smaller or you know, less expensive stuff.
And I was looking over some things and doing a
comparison and finding out that some of the things were
(18:19):
made in the exact same factories, and sometimes they make
multiple levels, you know, inexpensive one, a medium one, and
then an upper grade one, right, and I was surprised
at the equivalents. I mean, they were very much neck
and neck with all of these things. So you never
know until you try. And I encourage you to try
(18:42):
a store brand their private label there, because I have
been blown away by some of the brands that I've
tried that are the private label for the store you're in,
and how good they were, and that they became my favorite,
beating out so called name brands that I had used before.
(19:07):
And sometimes what motivates me is what they call shrinflation.
So I'll notice that one of the names name brands
changed something the size the ounces per box or something
like that. And I just go, you know what, it's
not worth it at this point. And then I try
something new and I find out it's great. So you know,
don't don't poo poo them because they are getting better
(19:28):
and better in the quality for the money is outstanding
in most situations, and you just can't beat it. All right,
I think we're going to talk to Tiffany and talk
about ice cream for breakfast what so go nowhere. You've
been listening to The Forek Report. You can always hear
us live on KFI AM six forty two to five
(19:50):
pm on Saturday and anytime on demand on the iHeartRadio app. Hey, everybody,
it's the Fork Report on Neil Savedra Tiffany Hobbs coming
to talk to her. In just a second, I thought
this was a funny concept. I don't know that I
ever heard about this. You know, you hear a lot
doing the Foek Report for the past fifteen years I think,
(20:13):
maybe yeah, fifteen years last month, I think. But there
is have ice cream for breakfast Day and it was today.
I don't know if anybody enjoyed it, but it's been
going on. I guess the tradition started back in the sixties,
a mom in Rochester, New York, was dealing with six
(20:35):
kids whining about how cold, it boring everything was, and
she said, well, let's have ice cream for breakfast. So
God bless her, and it wasn't just a one time thing.
Her family kept doing it every year, and the kids
grew up, went to college and started sharing it with friends,
(20:56):
and so it's been going on for quite some time.
So people are enjoying it or whatever. But I I
love ice cream. I don't know that I can have
it for breakfast, but I do love ice cream.
Speaker 3 (21:10):
Now, if your tonsils are taking out absolutely for breakfast.
Speaker 1 (21:14):
Yeah, they don't even do that anymore.
Speaker 2 (21:16):
They don't take people's tonsils out unless they're super super problematic.
Speaker 4 (21:22):
Uh, what's your go to ice cream? You got one?
Speaker 2 (21:25):
I okay? So I like vanilla a lot. I really
love vanilla. It is an open palate to me. I
love the flavor, but it goes great in a Sunday
and you know, if you're doing a banana split or something,
it's great. If I go to other flavors, I like
things with swirls and chocolate in it. One of the
things that I loved from thrifties ice cream was the
(21:48):
double chocolate malted crunch, a fan favorite of mine. But yeah,
I'm big on vanilla. I like vanilla a lot. I
enjoy chocolate too, but vanilla's one of my jams. What
say you, Tiffany, you like the ice cream? Doo?
Speaker 6 (22:05):
I'm over here chopping at the bit. I absolutely love
the ice cream.
Speaker 4 (22:10):
Ask me. I'm waiting.
Speaker 6 (22:11):
I'm like waiting to jump in, like double what's your
go to cookies and cream?
Speaker 2 (22:14):
And oh yes, oh god, oh god, that is another
excellent one because, like I said, it's the base of vanilla,
and then you could add whatever you're in the mood for,
and cookies and cream are fantastic.
Speaker 7 (22:24):
It's perfection. And then you said thrifties.
Speaker 6 (22:27):
And I'm thinking about how affordable a scoop used to be,
just the plain old scoop of ice cream. Now it's
like eight dollars because you have to have all the
extra drama on top. I just want my little one
scoop for ninety nine cents or sixty nine cents or
whatever it was.
Speaker 2 (22:42):
It was the best getting a cone. And they used
the cylindrical scoop. The shit, we have one, oh we
have one that scoop that does that.
Speaker 1 (22:53):
Yeah, there was. And also the minten chip was always
a good one too.
Speaker 4 (22:57):
Pretty good.
Speaker 6 (22:58):
It kind of tasted a little mid the snole for
my liking, but green or the white racism much, you know, there.
Speaker 2 (23:08):
Was one that was a little more that the mint.
He tastes a little more like toothpastes.
Speaker 7 (23:14):
Yeah, that's that's.
Speaker 1 (23:15):
It's got to be the right, the right hint. Yeah.
Speaker 2 (23:19):
But yeah, Cookies and cream is one of those that
that always going to be the top of the list too,
because to me, it's what about moosecks moose tracks? Wait,
that has caramel in it, right, and chocolate and nougat
and like, ah.
Speaker 1 (23:38):
To see, I'm done with that.
Speaker 2 (23:41):
I just think that my basic is always gonna I
go to Vanilla's something like it. I like vanilla shakes too.
I just you know, a vanilla malt shake is great too,
because the malt gives it that warm flavor bass as well.
Speaker 7 (23:55):
Vanilla Shakes was my band name.
Speaker 1 (23:57):
In did It Bring the Boys to be Brought All.
Speaker 7 (24:01):
The Boys to the Yard?
Speaker 1 (24:02):
Neil.
Speaker 2 (24:03):
You know, speaking of which, bringing all the boys to
the yard, what do you got on your docket for tonight?
Speaker 6 (24:08):
Well, we will be talking for sure. About that black
Hawk American Airlines collision. A lot of Monday morning quarterbacking
on a Friday, for sure, So I definitely want to
dispel some of the myth and bring in the reality.
There are some facts that have emerged in the wake
of that crash, horrific crash. We're also going to talk
(24:30):
about President Trump's responses to and there were multiple responses
online to that crash, and how he has not necessarily
garnered the reaction I think he has been accustomed to.
People are a little upset, a lot upset about what
he has said in the aftermath of those crashes. We're
(24:50):
going to talk about DEI a little bit and from
a different angle. There are a lot of misconceptions about diversity,
equity and inclusion as policy within corporate structures, a lot
of conjecture, a lot of rumor. I have an expert,
a good friend of mine, Maya Winston, who's coming on
in the five thirty segment to talk about DEI.
Speaker 7 (25:10):
She is an expert.
Speaker 6 (25:11):
She is a consultant who travels around the world and
helps companies implement DEI strategy and policy within their structure.
So she knows far more than most people, including I
and she'll be on to talk about that as well
as some fire updates. What happens to all of those
(25:32):
clothes that are collected for donations when they're not needed?
Where do they go? I'll tell you about that as
well toward the second half of the show, and what
restaurants are looking to rebuild in Altadena, Pasadena and the
Palisades and Malibu areas. So some good news about the
(25:52):
rebuilding process and what restaurants we can expect to come back.
And then we will end the show talking about some
wonderful full events around southern California that are kicking off
this February first, the beginning of Black History Month. Things
that you can involve yourselves with and enjoy uh and
have a good month with after such a tumultuous January.
Speaker 7 (26:14):
We need a reprieve.
Speaker 1 (26:15):
Yeah, something we need. We need ice cream, We need
a we need a hard We.
Speaker 4 (26:21):
Need cheesecake and pizza.
Speaker 7 (26:23):
We need cheesecake, pizza.
Speaker 6 (26:24):
It's a blow in the cartridge because something's broken.
Speaker 4 (26:27):
And girls scout cookies.
Speaker 7 (26:28):
Oh in the ice cream?
Speaker 2 (26:31):
Oh killing me? Oh god, my buddy Fred just hit
me up on the text. He goes Ben and Jerry's
vanilla is always in our freezer. Oh I like that. Yeah,
you gotta, you gotta have your go to. We always
we make a lot of ice cream here at the house.
My wife and my boy doar. So there's always, there's always,
it's not complicated.
Speaker 7 (26:50):
Oh we say that.
Speaker 6 (26:51):
Now I go home and I try, and it's gonna
be a big mess. You can stalk up the fridge
when you come here, Neil, there you go.
Speaker 1 (26:56):
Yeah.
Speaker 2 (26:56):
It is great though, to always have vanilla and there's
always vienilla in there.
Speaker 1 (27:01):
Yeah.
Speaker 2 (27:02):
Now I'm going to have it for dinner while listening
because I want to know where those clothes go.
Speaker 6 (27:06):
Oh yeah, well, if we have too much ice cream,
there will be a lot more clothes to donate, I
would say.
Speaker 1 (27:12):
Ex and no one will want them.
Speaker 2 (27:14):
They're like, oh they got ice cream all over then,
because you're too big.
Speaker 7 (27:18):
By this, so stretched out.
Speaker 2 (27:20):
Sorry. You know what's funny is you were talking about
the DEI and all that. I think Trump is actually
going to go ahead and uh just get rid of
D E and I out of the alphabet.
Speaker 4 (27:33):
I think so.
Speaker 7 (27:33):
I think he is making a push to redo the
alphabet for sure.
Speaker 2 (27:37):
I want you to call me Donald, not Donald. All right,
my friend, have a wonderful show. I will be listening
and I will talk to you soon. You've got Tiffany
Hobbs coming up minutes from now, So go know where,
be kind to each other, be empathetic, and you know what,
think about going out. If you feel like going out
to eat, do it in La County. Do it in
(27:59):
the Altadena pest the area. These places are deserts right
now because people are feeling bad if they have the
money to go out when people have lost their homes.
But I'm telling you, part of rebuilding is going to
have stable marketplaces, restaurants and the like around these areas.
Speaker 5 (28:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Nil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app.
Speaker 1 (00:07):
Thanks for hanging out today.
Speaker 2 (00:08):
It's a beautiful Saturday for all intents and purposes. As
we go towards a week of possible rain, much more
needed rain, we will take it come in our way
and good things that come with that, hopefully fingers crossed again.
Get out and support local restaurants here in the Southland,
especially near the fire zones, because a lot of them
(00:30):
are struggling big time. Great story in eater La that
talks about this, and it's getting scary. There's just how
many more punches can the food establishments take in southern California.
Speaker 1 (00:50):
I don't know, and I hope we don't find out.
Speaker 2 (00:54):
Martha Stewart makes mac and cheese a particular way, and
she believes everybody should be doing this, So box mac
and cheese. I don't care what you say. We'd love it.
Who doesn't love boxed mac and cheese. The Kraft mac
and Cheese is bomb. I love it growing up. We
had it with hot dog slices in it, we had
(01:14):
it with ground beef in it, and it's exactly what
it's there for the nostalgic kind of aspect of things.
Speaker 3 (01:22):
I too have had the boxed mac and cheese, right, yeah,
and it's great.
Speaker 1 (01:29):
It's exactly what you want from Now you have the
non dairy one. Yeah, uh, mac and cheese, Mac and cheese, okay, excellent.
Speaker 2 (01:43):
Actually there are some great, you know, cheese substitutes that
are plant based that are actually quite delicious.
Speaker 1 (01:52):
In mac and cheese.
Speaker 2 (01:54):
But when you're making from scratch, there is something about
it and I enjoy both. I you know, we got
boxed cheese. One of the things I'll tell you about
in a moment is one of the ways we make
it on the quick here ru in the house. But
one of the biggest parts about making it yourself is
customizing it. That's going to be the key to anything
you make. So if you want crispy breadcrumbs crumbs for topping,
(02:16):
great and one of my favorite things to do with that,
by the way, take those bread crumbs and you put
them on a skillet with a little bit of butter
in there, and you just move them very quickly. You
don't want them to burn, but you want me to
get a little toasty good night. If you want cheddar,
you put cheddar in it. Whatever type of cheese you
can add to it. You want a little bit of heat,
(02:37):
you can put some you know, some hipster ketchup aka
saracha sauce in there. Give it a little bit of kick,
whatever you want. That's the thing that makes it great.
Speaker 1 (02:46):
Now.
Speaker 2 (02:47):
Martha Stewart says that her late mother used to make
mac and cheese and she did it with a twist.
The most noticeable noticeable things she said is the mac
and cheese was a soft pink color because her mom
used a little bit of tomato paste. And she says
(03:07):
it adds a subtle tang and complexity without turning it
into a vodka sauce, which you know is also a
great sauce. And she says it always made the dish unique.
And it hit me, you know, I would do something
similar as a matter of fact, but I would do
it in reverse, like you know, Hamburger helper or something
(03:31):
like that. They have the lasagna one, well, I would
add cream and cottage cheese to that and lighten it up,
lighten it up as far as color that way, But
I have added tomato sauce. I'd never thought of doing it.
It's always when I'm taking it down a different path.
(03:51):
So I'm adding much more than she probably did or does.
Speaker 1 (03:55):
But I like that idea.
Speaker 2 (03:56):
So you whisk tomato paste into hot mail, you add
any your spices, she likes black pepper, cayenne, and then
you stir in a bunch of shredded cheese. And it's
not a roue, it's not a bechamel. It's just making
a simple cheese sauce and that goes straight into the cheese.
(04:19):
And if that's that's an interesting way to do it.
Adds a little sweetness, let an extra umami in there,
and they would sprink some shredded cheese on top, doll
up a butter and that's it. So I thought that,
(04:40):
And then she would Martha Stewart's mom would also serve
it with a spoonful of sour cream on top. So
I don't know if that comes from her Polish roots
or whatever, but I think that sounds delicious.
Speaker 1 (04:54):
Now, a couple of things.
Speaker 2 (04:55):
If you want a couple of cheets, like you like
the powdered cheese that they use for craft and those
types of instant d type mac and cheese, you can
buy the powdered cheese and bulk and you can buy
it in white cheddar. You can buy it in yellow cheddar.
But that's what we do here. We buy that. You
(05:16):
go on Amazon or what have you can buy it
in these in these big tubs and then you just
add a spoonful or two, and if you're like me,
you add a little bit of milk and a little
bit of butter to it as well, and you can
make it. And it's just like Kraft mac and macaroni and cheese,
and you buy in your own pasta and you can
do whatever pasta shapes you want or what have you.
Speaker 3 (05:36):
Have you ever had protein like protein mac and cheese,
it's called super mac muscle mach. I'm sorry, mustle muscle mac.
Speaker 2 (05:44):
Yeah, uh, you've seen me right, you can tell, but.
Speaker 4 (05:50):
No, you can't tell the difference.
Speaker 1 (05:53):
So is it just more protein powder in that? Yeah?
Speaker 3 (05:55):
It's about twenty grams of box wow. And it's kind
of like the Easy, like the Easy and cheese. And
they do regular cheddar mild or whatever and then white
cheddar and you get the sprouts grocery stores and probably
Whole Food carries them too.
Speaker 1 (06:09):
But do you get that proteiny taste like protein.
Speaker 4 (06:12):
No, that's what I'm saying.
Speaker 3 (06:13):
You can't till because I eat a lot of like
supplemental like foods that have the protein, and so I
know what that taste tastes like.
Speaker 4 (06:20):
You can't taste it at all.
Speaker 1 (06:22):
Wow, I gotta check that out. Yeah, I got another
hot tip for you.
Speaker 2 (06:27):
Now. The base youamel that you start with, or the root,
is very basic. It's a one to one process of
flour ap flour, all purpose flour, and a fat like butter,
and then you heat that low medium until it comes
together and cooks down. That not cooks down, but cooks
out the raw flavor of the flour. And then you
(06:50):
add your cream to that, and that's going to be
your room and then your base for your basmel sauce
and you start adding your pepper and things like that,
and then you make it mornaise sauce by adding cheese
and that's what you use for mac and cheese. Well,
a way that I like making it that's quick and easy.
You can still customize it. Is Campbell's soup has a
(07:14):
cheddar cheese cream soup or something, and you just buy
a can of that. You get a can of that,
you throw it into your saucepan and you add a
little bit of cream and stir it and start to
heat that up. And then you use that as your
base and you throw in little cubes of Delvita, which
(07:36):
is fantastic for mac and cheese, and then whatever cheese
you want to add to that and your flavors to that,
and then you pour that over your PASTA very easy
way to start because it's already got a bay Schamelle's
sauce starting because that's what they make the soup from.
So it's just a nice way to cut corners there
(07:57):
and just start asking. I mean, you could probably just
use that, add a little bit of cream, salt and
pepper to it and put it over your pasta. But
it also works as a base to add stuff to.
So if you're gonna be making it for the Super
super Owl, Superbowl, yeah that's it. Oh look at me
bringing the Yucks Superbowl next week a week from tomorrow.
(08:18):
That's a way to do it as well. So check
that out. I have more to come. Our last hour
together on the Fork Reports Day, as we do two
to five every single Saturday, we'll be back with more
including gosh ice cream for breakfast, a new Oreo that's
different than any other Oreo. So go know where.
Speaker 5 (08:40):
You're listening to the Fork Report with Nil Savedra on
demand from KFI am six forty.
Speaker 2 (08:46):
Happy Saturday to you and Neil Savadra here with you
in the Fork Report talking food, Subway and Oreo. They
just had a baby. It's a foot long Oreo. What
so Oreos they go nuts with all their flavors. You
know that you've seen them always dropping new treats and flavors.
(09:11):
Of course you can get it with cookies and cream
and all kinds of things.
Speaker 1 (09:14):
But check this out.
Speaker 2 (09:17):
You know they've got their collabs with their collabs with Pillsbury,
little frozen bites, their caramel cookies, all kinds of things
that they do all the time. But Subway is now
slinging these new foot long Oreo cookies. So the warm,
(09:38):
massive twelve inch beast of a chocolate cookie. So think
of it this way, almost like a twelve inch by
maybe two inch.
Speaker 1 (09:52):
Brownie ish concoction.
Speaker 2 (09:55):
With a divot in the center down the length where
they have this white cream in there and then actual
crushed up Oreo cookies on top. So they started doing
these giant cookies last year. They call them their Subway Sidekicks.
You remember those Subway Sidekicks that they had a lot
of different things that they put out.
Speaker 1 (10:13):
They've got the Subway foot long chocolate chip cookie.
Speaker 2 (10:17):
Then they did the Cinnabond foot long chew ro which
I don't like that cookie much. And I don't like
the foot long chewtro I don't think it's flavorful. The
Anti Ann's foot long Pretzel I don't think is good.
Maybe I've tried them three times. That's usually what I do.
I'll try things three times to see if it's just
at different locations, to see if it's just a store
(10:39):
or maybe you know, they weren't made fresh, they'd been
sitting out or whatever, and I didn't like them.
Speaker 1 (10:45):
I'm curious about the Oreo one though.
Speaker 2 (10:47):
That one looks and it's a limited time, but it
looks like it's going to be pretty decent. The things
that and I do enjoy Subway. The things that I
do like that fall into that category. Is there Pepperoni
and Cheese differ is delicious. They're chicken and cheese dipper
and they're double cheese dipper. And these are all part
of that, the snacks, sides and desserts, those those long.
Speaker 1 (11:12):
Snacks or whatever. But I thought those were very tasty.
Speaker 2 (11:15):
But I think the regular cookies at subway are much better,
the white chip and Macedonian, not the chocolate chip, the
double chocolate, and even the raspberry cheesecake much better. So
that that's coming to your local subway, it looks like
it's a limited time. It doesn't look like it's going
(11:39):
to be forever. So it started just a couple of
days ago on the thirtieth, and they're saying that it'll
it'll be around for a little bit, but not forever.
And then there was this talk by the way, this
buzz about a foot long Dorito's nachos or something.
Speaker 1 (12:01):
I don't know, but I'm listening. I'm listening for you.
So check this out.
Speaker 2 (12:06):
This brownie with the cream and the Oreo bits on it.
It does sound pretty good. And if it's if it's warm,
I bet you it's it's very very tasty. So we
shall see if that is any good. I'll have to
try one out, but coming to a local subway near you,
something to look out for.
Speaker 5 (12:25):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 2 (12:31):
Winding down our last hour, I mean, kind of sliding
into home base. There's just so much to talk about
today and still more to come, so thanks for hanging out.
Speaker 1 (12:41):
The weather is lovely outside.
Speaker 2 (12:43):
The cooler air is going to be coming this week
and with the possibility of rain, so fingers crossed we
can use more of that. Another reminder to get out
and get into restaurants right now, especially here in Los
Angeles and the Pasadena out to the in an area.
A lot of people aren't going out to eat in
those areas, and some of it is just, you know,
(13:05):
because you feel like you can't shouldn't be eating a
meal and enjoying a meal when people lost everything. But
on the contrary, it's only going to make it harder
for those areas to rebuild if shops and restaurants start
closing because nobody's going into them.
Speaker 1 (13:24):
Eater La.
Speaker 2 (13:27):
Did it on their digital magazine, and you can go
and you can look at an article they did talking
to some really wonderful and well known chefs saying that
nobody's coming in right now, and that's a hard thing.
I mean, at least you can order food for takeout
(13:49):
and all of that. That does help, but they make
much less than somebody coming in and experiencing the full experience.
So I'm just passing that along to you, not guilting
you at all, or myself for that matter.
Speaker 1 (14:01):
It's just reminding us that.
Speaker 2 (14:03):
If you're going to come out and you have the
wherewithal to do so, then then remind yourself it is
a good thing. It's not a bad thing to go
out and to eat. Just a little heads up because
you know, it goes away and everybody goes, hey, no
one said anything. So store brands are crushing it now.
I remember as a kid when my mom would, you know,
(14:23):
bring home tasty os or something that was not the
name brand. Well, this is the wrong bird on the box, mom,
this isn't the real one. You know, you can always
tell they were similar. They smelled a little different, maybe
tasted a little different, and you're like, this ain't the
real This isn't the real one. Well that is changing.
(14:47):
Store brands are awesome and they're less expensive because of
the way that they're produced, in the deals that are made,
they just can keep the prices lower than other brand.
So the private labels these you know, whether it's Kirkland
brand that everybody knows at Costco that does great. Their
(15:08):
food is great, their booze is great. I think they're they're.
Speaker 1 (15:13):
Gosh, what is it.
Speaker 2 (15:14):
They're whiskey, I wasn't crazy about. They're vodka's good, They're
tequila's pretty good. I think it was I think it
was their whiskey that tasted a little weird. Or maybe
it was their spiced rum but it wasn't great. Maybe
it was their spice rum. So but these store brands,
(15:34):
whether it's signature brands or these types of things.
Speaker 1 (15:38):
At these local grocery stores are great.
Speaker 2 (15:43):
So these these non nay brands are bringing in more money.
They hit a massive two hundred and seventy one billion
dollars in sales last year, and that's huge, That is huge,
And sales jumped about almost four percent from twenty twenty three.
They outplaced a outpaced rather the big name brands. The
(16:06):
big name brands only grew one percent, so up against
that almost four percent. Every single food category saw growth.
The big the real big movers and shakers, Refrigerated stuff
up seven point five percent, general foods, beverages both up
about four percent. The big players are Walmart dropped their
(16:29):
new Better Goods line, which is doing very well. Amazon's
getting in on the action with their budget friendly Amazon Saver.
Kroger launched Field and Vine for produce. And this isn't
just a one time thing either. Store brands have been
on fire lately across the board. They're up nearly twenty
(16:50):
five percent over the last four years, and I think
the pandemic actually drove people to experimenting a little more
with these brands, and they're finding that they're really great
options out there. So there is actually a private label
(17:11):
Manufacturers Association and someone came out and said, just can't
beat what store brands are bringing to the table right
now because they've got the quality, they've got the value,
new ideas, kinds of things to try, all in one
little package. So store brands aren't just the cheaper, cheaper
option anymore. They're becoming a very smart option, not just
(17:34):
because of costs, but because of value and flavor. You know,
if they're hitting it out of the park and coming
out I mean you think places like Trader Joe's, Trader
Joe's Everything is their own brand right for all intents
and purposes. That's what they're doing now, they may have
relationships with other brands. I watched something for I love
(17:58):
Harbor Freight, you know, and sometimes, you know, not everything
is going to call upon my need to get Milwaukee,
which is one of my favorite heavy duty brands. So
sometimes I get smaller or you know, less expensive stuff.
And I was looking over some things and doing a
comparison and finding out that some of the things were
(18:19):
made in the exact same factories, and sometimes they make
multiple levels, you know, inexpensive one, a medium one, and
then an upper grade one, right, and I was surprised
at the equivalents. I mean, they were very much neck
and neck with all of these things. So you never
know until you try. And I encourage you to try
(18:42):
a store brand their private label there, because I have
been blown away by some of the brands that I've
tried that are the private label for the store you're in,
and how good they were, and that they became my favorite,
beating out so called name brands that I had used before.
(19:07):
And sometimes what motivates me is what they call shrinflation.
So I'll notice that one of the names name brands
changed something the size the ounces per box or something
like that. And I just go, you know what, it's
not worth it at this point. And then I try
something new and I find out it's great. So you know,
don't don't poo poo them because they are getting better
(19:28):
and better in the quality for the money is outstanding
in most situations, and you just can't beat it. All right,
I think we're going to talk to Tiffany and talk
about ice cream for breakfast what so go nowhere. You've
been listening to The Forek Report. You can always hear
us live on KFI AM six forty two to five
(19:50):
pm on Saturday and anytime on demand on the iHeartRadio app. Hey, everybody,
it's the Fork Report on Neil Savedra Tiffany Hobbs coming
to talk to her. In just a second, I thought
this was a funny concept. I don't know that I
ever heard about this. You know, you hear a lot
doing the Foek Report for the past fifteen years I think,
(20:13):
maybe yeah, fifteen years last month, I think. But there
is have ice cream for breakfast Day and it was today.
I don't know if anybody enjoyed it, but it's been
going on. I guess the tradition started back in the sixties,
a mom in Rochester, New York, was dealing with six
(20:35):
kids whining about how cold, it boring everything was, and
she said, well, let's have ice cream for breakfast. So
God bless her, and it wasn't just a one time thing.
Her family kept doing it every year, and the kids
grew up, went to college and started sharing it with friends,
(20:56):
and so it's been going on for quite some time.
So people are enjoying it or whatever. But I I
love ice cream. I don't know that I can have
it for breakfast, but I do love ice cream.
Speaker 3 (21:10):
Now, if your tonsils are taking out absolutely for breakfast.
Speaker 1 (21:14):
Yeah, they don't even do that anymore.
Speaker 2 (21:16):
They don't take people's tonsils out unless they're super super problematic.
Speaker 4 (21:22):
Uh, what's your go to ice cream? You got one?
Speaker 2 (21:25):
I okay? So I like vanilla a lot. I really
love vanilla. It is an open palate to me. I
love the flavor, but it goes great in a Sunday
and you know, if you're doing a banana split or something,
it's great. If I go to other flavors, I like
things with swirls and chocolate in it. One of the
things that I loved from thrifties ice cream was the
(21:48):
double chocolate malted crunch, a fan favorite of mine. But yeah,
I'm big on vanilla. I like vanilla a lot. I
enjoy chocolate too, but vanilla's one of my jams. What
say you, Tiffany, you like the ice cream? Doo?
Speaker 6 (22:05):
I'm over here chopping at the bit. I absolutely love
the ice cream.
Speaker 4 (22:10):
Ask me. I'm waiting.
Speaker 6 (22:11):
I'm like waiting to jump in, like double what's your
go to cookies and cream?
Speaker 2 (22:14):
And oh yes, oh god, oh god, that is another
excellent one because, like I said, it's the base of vanilla,
and then you could add whatever you're in the mood for,
and cookies and cream are fantastic.
Speaker 7 (22:24):
It's perfection. And then you said thrifties.
Speaker 6 (22:27):
And I'm thinking about how affordable a scoop used to be,
just the plain old scoop of ice cream. Now it's
like eight dollars because you have to have all the
extra drama on top. I just want my little one
scoop for ninety nine cents or sixty nine cents or
whatever it was.
Speaker 2 (22:42):
It was the best getting a cone. And they used
the cylindrical scoop. The shit, we have one, oh we
have one that scoop that does that.
Speaker 1 (22:53):
Yeah, there was. And also the minten chip was always
a good one too.
Speaker 4 (22:57):
Pretty good.
Speaker 6 (22:58):
It kind of tasted a little mid the snole for
my liking, but green or the white racism much, you know, there.
Speaker 2 (23:08):
Was one that was a little more that the mint.
He tastes a little more like toothpastes.
Speaker 7 (23:14):
Yeah, that's that's.
Speaker 1 (23:15):
It's got to be the right, the right hint. Yeah.
Speaker 2 (23:19):
But yeah, Cookies and cream is one of those that
that always going to be the top of the list too,
because to me, it's what about moosecks moose tracks? Wait,
that has caramel in it, right, and chocolate and nougat
and like, ah.
Speaker 1 (23:38):
To see, I'm done with that.
Speaker 2 (23:41):
I just think that my basic is always gonna I
go to Vanilla's something like it. I like vanilla shakes too.
I just you know, a vanilla malt shake is great too,
because the malt gives it that warm flavor bass as well.
Speaker 7 (23:55):
Vanilla Shakes was my band name.
Speaker 1 (23:57):
In did It Bring the Boys to be Brought All.
Speaker 7 (24:01):
The Boys to the Yard?
Speaker 1 (24:02):
Neil.
Speaker 2 (24:03):
You know, speaking of which, bringing all the boys to
the yard, what do you got on your docket for tonight?
Speaker 6 (24:08):
Well, we will be talking for sure. About that black
Hawk American Airlines collision. A lot of Monday morning quarterbacking
on a Friday, for sure, So I definitely want to
dispel some of the myth and bring in the reality.
There are some facts that have emerged in the wake
of that crash, horrific crash. We're also going to talk
(24:30):
about President Trump's responses to and there were multiple responses
online to that crash, and how he has not necessarily
garnered the reaction I think he has been accustomed to.
People are a little upset, a lot upset about what
he has said in the aftermath of those crashes. We're
(24:50):
going to talk about DEI a little bit and from
a different angle. There are a lot of misconceptions about diversity,
equity and inclusion as policy within corporate structures, a lot
of conjecture, a lot of rumor. I have an expert,
a good friend of mine, Maya Winston, who's coming on
in the five thirty segment to talk about DEI.
Speaker 7 (25:10):
She is an expert.
Speaker 6 (25:11):
She is a consultant who travels around the world and
helps companies implement DEI strategy and policy within their structure.
So she knows far more than most people, including I
and she'll be on to talk about that as well
as some fire updates. What happens to all of those
(25:32):
clothes that are collected for donations when they're not needed?
Where do they go? I'll tell you about that as
well toward the second half of the show, and what
restaurants are looking to rebuild in Altadena, Pasadena and the
Palisades and Malibu areas. So some good news about the
(25:52):
rebuilding process and what restaurants we can expect to come back.
And then we will end the show talking about some
wonderful full events around southern California that are kicking off
this February first, the beginning of Black History Month. Things
that you can involve yourselves with and enjoy uh and
have a good month with after such a tumultuous January.
Speaker 7 (26:14):
We need a reprieve.
Speaker 1 (26:15):
Yeah, something we need. We need ice cream, We need
a we need a hard We.
Speaker 4 (26:21):
Need cheesecake and pizza.
Speaker 7 (26:23):
We need cheesecake, pizza.
Speaker 6 (26:24):
It's a blow in the cartridge because something's broken.
Speaker 4 (26:27):
And girls scout cookies.
Speaker 7 (26:28):
Oh in the ice cream?
Speaker 2 (26:31):
Oh killing me? Oh god, my buddy Fred just hit
me up on the text. He goes Ben and Jerry's
vanilla is always in our freezer. Oh I like that. Yeah,
you gotta, you gotta have your go to. We always
we make a lot of ice cream here at the house.
My wife and my boy doar. So there's always, there's always,
it's not complicated.
Speaker 7 (26:50):
Oh we say that.
Speaker 6 (26:51):
Now I go home and I try, and it's gonna
be a big mess. You can stalk up the fridge
when you come here, Neil, there you go.
Speaker 1 (26:56):
Yeah.
Speaker 2 (26:56):
It is great though, to always have vanilla and there's
always vienilla in there.
Speaker 1 (27:01):
Yeah.
Speaker 2 (27:02):
Now I'm going to have it for dinner while listening
because I want to know where those clothes go.
Speaker 6 (27:06):
Oh yeah, well, if we have too much ice cream,
there will be a lot more clothes to donate, I
would say.
Speaker 1 (27:12):
Ex and no one will want them.
Speaker 2 (27:14):
They're like, oh they got ice cream all over then,
because you're too big.
Speaker 7 (27:18):
By this, so stretched out.
Speaker 2 (27:20):
Sorry. You know what's funny is you were talking about
the DEI and all that. I think Trump is actually
going to go ahead and uh just get rid of
D E and I out of the alphabet.
Speaker 4 (27:33):
I think so.
Speaker 7 (27:33):
I think he is making a push to redo the
alphabet for sure.
Speaker 2 (27:37):
I want you to call me Donald, not Donald. All right,
my friend, have a wonderful show. I will be listening
and I will talk to you soon. You've got Tiffany
Hobbs coming up minutes from now, So go know where,
be kind to each other, be empathetic, and you know what,
think about going out. If you feel like going out
to eat, do it in La County. Do it in
(27:59):
the Altadena pest the area. These places are deserts right
now because people are feeling bad if they have the
money to go out when people have lost their homes.
But I'm telling you, part of rebuilding is going to
have stable marketplaces, restaurants and the like around these areas.
Speaker 5 (28:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
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