December 6, 2025 • 28 mins
The Fork Reporter talks about the wide range of flour you can use for baking this holiday season, and yes - flour CAN go bad! Plus, hot chocolate is in every living room, and more on the cozy holiday season atmosphere.
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Speaker 1 (00:00):
Hey, it's Niel Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Let me teach you had it. Let me teach you
had it kind of Nathan, Let me teach you ad it?
Speaker 3 (00:33):
Right.
Speaker 1 (00:34):
I want to hit kfi AM six forty live everywhere
on the iHeartRadio app. I just filled up on a
tama a corn a green corn tomorrow. So I was like, now,
I mean it's so I'm so oh Oberba Princess thew
(00:55):
kf I AM six forty live everywhere on the iHeart
Radio app. Hey, everybody, Neil Savadra and the FOK Report,
how you doing? Just talk to the I just love
them mother and son that have an amazing connection with
each other. The Christofferson's there at El Coyote. It really
(01:17):
is one of those special places that you just want
to see these places protected. Don't let these gems go away.
And I love that Margie's into her eighties and what
she says, she was eighty one.
Speaker 4 (01:30):
Yeah, I think that was the age because your mom's eighty.
Speaker 1 (01:32):
No, my mom's eighty eight. She's eighty seven, she'll be
eighty eight.
Speaker 5 (01:35):
Oh really, So she might be close to your mom's
each I think she said she got to beat by
a little bit, not too much.
Speaker 1 (01:39):
Oh no, huh, she said eighty one. But I love that.
I love that that she's in there and doing her
thing and shaking hand genuine She's not like smiling at
people and then you know, turns away and makes that
face you're making right now, like you do.
Speaker 5 (02:02):
No, she was so warm, she was like huggy, she
was complimentary, she was youthful.
Speaker 1 (02:07):
I like teasing her because she's so elegant and.
Speaker 5 (02:09):
Smile didn't leave her face in entire time. I'm sure
our cheeks hurt. She's just such a happy place, and
our son was amazing. So I'm sorry that March took
all the shine, but that woman just tole my heart.
Speaker 1 (02:17):
You know, he gives her the shine. Did you see
that he's he he knows that's he loves Momy, he
loves his mom. Yeah. So that was just nice hanging
out with the folks from al Coyote. It's one of
those places I love. I love all the restaurants. They
all have their place. I mean, food wise, I don't
love every restaurant, of course, but anybody who has longevity
(02:40):
you just want to protect. I think they set the
pace for younger restaurants that come in to say this
is how you build longevity and good food. I mean,
and were delicious. Okay, So Sileen, what did you end up?
I know you don't eat dodear carna asada that I
(03:01):
had it was really good.
Speaker 4 (03:03):
And I'm Hispanic, I know good Mexican food.
Speaker 1 (03:05):
Yeah, it's really good. It's like you eat when you
eat it all your life, You're like, okay, I want
the flavors and you know it. They've just been around
for a long time and I love that that. It's
one of those places that show up in movies all
the time too.
Speaker 4 (03:22):
And I just house was perfect.
Speaker 1 (03:24):
I'm sucker for that.
Speaker 4 (03:25):
The meat was seasoned perfectly. Yeah, the tortilla was perfect. Yeah,
really good.
Speaker 1 (03:31):
It's a fun place you have to go. Mario, did
you get any food?
Speaker 4 (03:37):
Bub I did.
Speaker 3 (03:38):
I just haven't dived into a yetter.
Speaker 1 (03:41):
Oh my gosh, are you trying to get kick kicked
off the show?
Speaker 3 (03:45):
I'm looking forward to having it with some nice hot chocolates,
and I'm thinking about doing some hot chocolates to night.
So I think I'm just gonna make that combo for
myself at home. You doing a regular hot chocolate or
Mexican hot chocolate, I.
Speaker 4 (03:57):
Haven't decided yet, but as it has chocolate in it.
Speaker 1 (04:01):
Yeah I'm good. Have you ever had Broghars chocolate milk
comes in a glass bottle? Yes?
Speaker 3 (04:06):
I have?
Speaker 1 (04:06):
Okay that and he that it's the best chocolate. Yeah,
that's for Mexican chocolate. That's your jam. But if you
want regular cocoa, your hot chocolate, Broghars chocolate milk and
just warm it up sounds delicious, sass, It's so good.
(04:29):
We did that last night and my wife made snack
trays for Max and me and we sat like we
had taketos. We had little like like an inch and
a half by inch and a half square grilled cheese
sandwiches where she cuts them up, cut up out like
(04:52):
she makes it full. When we want snack knights, that
means we want just a variety. I think we had
chicken nuggies on there and a little right and she
made it, and we had hot chocolate, and we have
three kinds of whipped cream. We have a pumpkin spice,
a regular vanilla, and then a peppermint.
Speaker 4 (05:11):
So you use marry all those on the chocolate.
Speaker 5 (05:13):
No should Oh she's going to marry her, and I'm
trying to break him up so I can take her.
Speaker 1 (05:19):
She's the best. She'd do it. She'd be like, she
adores you, You're hilariousy.
Speaker 4 (05:27):
I think she I wish she hosted the show every week.
Speaker 1 (05:29):
She says the same thing about you love that, Kayla.
Wish she did the show so I could listen to it.
She doesn't want to hear more of me. Who does
she's got She's not going, Oh, man, I need a
sixth day of that. I think she's more bored with
my voice than I am. I've heard every second of
(05:50):
everything I've ever done.
Speaker 4 (05:52):
Oh right, did you padache?
Speaker 1 (05:53):
At the end of that, I think about that.
Speaker 4 (05:55):
That's a lot. That's a lot. But you do have
a great voice. I will say. It takes a long
time to get tired of it.
Speaker 1 (05:59):
Oh, I love it.
Speaker 4 (05:59):
You for four years, so by year three that's when
I was like, oh, that's this guy again.
Speaker 1 (06:03):
That's the nicest way of telling me. I'm ugly. He's
got a nice face. Or I say that, I mean
I love faces. But people will go, oh, she's got
a good personality.
Speaker 4 (06:14):
Thanks for radio.
Speaker 1 (06:15):
Yeah, it's like telling someone they've got Angelina Jolie's earlobes.
It's like, I don't know what I can do with that,
but thanks. All right, Uh, don't go anywhere. It's the
Fork Report. There's a flower I want to talk about
flower there. They ask some chefs or baker's rather what
their favorite flower is, and it happens to be the
(06:36):
one that I use. That's my favorite. I thought that
was fun, So we'll talk about that when we come back.
Speaker 6 (06:41):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:48):
Hey, Happy Saturday to you. It is your friendly neighborhood
Fork Reporter Nil Savedra. Thanks for tuning into the Fork
Report today as we are just looking down the bear
of the holidays. We got Christmas and Hanukkah. I was
joking earlier about telling our Jewish friends, by the way,
it's the fourteenth this year. I saw the funniest meme
(07:13):
of a Jewish girl going listen to all my boyfriends,
don't ask me when Honkah is. None of us Jews
know when Honkkah is. It just kind of happens. And
then we celebrate it because it changes every year. It's
not same all the time. The Jewish calendar is different,
and then the Gregorian calendar in which we utilize today.
(07:34):
So AnyWho, I just was humored by that because it
is one of those holidays that's always jumping around. It's like,
I don't know, but what the holidays are here and
baking is here. This is the season we love to bake.
It gets a little colder and we start thinking it's
time to bake. So allrecipes dot Com, which is a
great I use them as a resource on the show
(07:55):
all the time, and I think it's a great website.
Had a fun story about talking to five professional bakers
about the best flower and they kind of break down
certain specifics about things that you're looking for, and you know,
it's a reliable consistency. You know, enrichment isn't a deal breaker,
(08:19):
they said for bakers, just means a flower has minerals
and nutrients at and that happens. But bromating or doing
bleaching or things like that, that's a deal breaker for them.
You want to untreated, unbleached in all of those So
you have a wide range of different flowers out there
(08:40):
that have protein changes, and they're the level of protein
or gluten. So typically for like a chewy pizza dough
or something like that, I will use a high gluten flower.
I just like that little bit of tug on the know,
the toothiness of a nice chewy dough. But it depends.
(09:04):
I'll use ap flour sometimes, which is just all purpose flour.
But what you're dealing with is the protein level. So
you might have I don't know, eight percent of protein
in you know, gluten in one form of flour, and
then you might have less. I do have less, like
(09:26):
in a cake flour or something, because that might have
five percent in it, because you don't want a chewy cake.
You want an airy cake with a small crumb and
those types of things. So it depends what you're making sometimes.
But when they you know, we're breaking it down, the
last thing they said is you want it fresh, And
I know we think you're talking about fresh. It's flour.
(09:51):
Got that that bag in there for four years, you're
still going to use it. No flour can go bad
and does go bad. It's even more true if it
has fat. So whole wheat good night irene that's out
that has a definite shelf life buck wheat, same thing,
because it's gonna get oxidized. It's going to oxidize that
(10:13):
fat and it's going to break down that protein, and
you're gonna get a really smelly flower because it's it's turned.
It's gone rancid. You know the term rancid that we use,
that's actually that that fat oxidizing. It just gets that
weird smell to it. But that means when it goes rancid,
(10:35):
that's a way of going stale. It's broken down the
protein in the flower and the oils and it just
is bad. So it can't go bad. But the consensus
was that the flower you need in your pantry for
most every day is unbleached all purpose flower from King
(10:58):
Arthur Baking Company. And that is my absolute jam. I
think that happens to be higher on the gluten, but
I really love that flower solid and it has always
treated me good. And I was happy to see that
(11:19):
I was on trend, I guess or on point with
these bakers because I just think it's a good solid
flower to begin with. Now, as an added bonus, if
you go to their website, they have an amazing set
of resources there recipes and everything that you need is
(11:43):
just a great resource. So if you're looking for the
basics on pie dos, on pizza, dough, on bread or these,
they have tons of recipes there. But King Arthur Flower
is wonderful and I've enjoyed it for years. It's what
I have in my entry right now, and it's always
been consistent, and I was really thrilled to hear that
(12:06):
it broke down that way. So if you are looking
to get some flour, I would say try that. And
if you're looking for some recipes, check out their website.
Tons of stuff on there for the holidays and beyond.
All right, stick around more to come on The Fork Report.
This lovely Saturday.
Speaker 6 (12:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (12:29):
Neil Savadra here, thanks for hanging out. We're in the holidays.
We put the tree up. I don't know if we're
a little late for us maybe, well, we put the
tree up. We're gonna trim the tree tonight, I believe.
But we had the hot chocolate last night and it
just was warm and cozy and snacks and everything, and
(12:52):
it just has that wonderful vibe. I'm gonna attempt tomorrow.
I think we're gonna attempt to finally put up per
minute Christmas lights on the roof part and then so
that I don't have to worry about the roof part
every year. So they are these low profile RGB red
(13:13):
blue green. In the digital world will make every color.
So in the printing world, you use something called CMYK
and that is cyan magenta, yellow and black. And so
if you look at a poster, any poster, and you
go up with a magnifying glass, you'll see that they
are four colors, and those four colors will make any color.
(13:37):
If you took a magnifying glass to a television screen,
it's made up of three colors. It's made up of red, green,
and blue RGB. So wow, we're learning a little bit
about offset printing and digital colors. But they have these
really cool low profile lights and you put them up
(13:59):
underneath your eves or whatever, and they shine on the
walls and that way I'm not going up and down
on the roof every single year. Plus they go to white,
warm white, and cool white. So if you wanted to,
I want to put them in the back of the house. Too,
So if you have people over, you can light up
the back and you can do other subtle colors and
it's just cool thing. Right. So I'm hoping on doing
(14:20):
that tomorrow as well, because I'm hoping to make things
a little easier in life. Then you just decorate the
lower parts and you're golden. So if I fall and
don't make it, thanks for listening. That's been dark for
no reason. I don't even know why I was going there,
but I don't know what took me. Anybody remember what
(14:41):
I thought?
Speaker 5 (14:41):
Well, you were saying that something about putting your Christmas lights.
Oh yeah, I just got into the festive mind Christmas.
It's fine, it's a rabbit trail.
Speaker 4 (14:48):
Yeah, what's happens when you're an old man? Just kidding.
Speaker 1 (14:53):
Bill Handle got Marconi's and a star on the Walk
of Fame for being that ill minded. So I'll take it.
I've learned from the best, the mass stuff. He's all.
Once you can take this pebble. Wait what Yeah, once
you can take the pebble. Oh so you want me
master to take the pebble? What pebble? The one you
were just talking about. I was talking about a pebble.
(15:14):
Thank you? Master. All right. So I was talking to
a handle about this yesterday on Foody Friday, and it's
about the World market. So if you have a cost
plus World Market in your area, I love them. And
the only thing better than walking into a cost plus
World Market just any old time is during Christmas. They
(15:39):
have such cool stuff in there, but they have one
dollar stocking stuffers, and they get better every year. So
if you're not familiar world market, cost plus World Market,
I think they just call it world market now, I
don't know. But if you've been in one, they not
(16:01):
only have you know, cool furniture and these are all
goods from all over the world, but they have a
lot of gourmet foods, not only candies that you often
can't find other places, but they have like hot sauces
and red sauces, and all kinds of pastas and all
kinds of stuff that are hard to find in other places.
(16:24):
But they have these tiny little ones, these little sample sizes,
so whether it's olive oil or jarred pasta sauce or whatever,
all these international goodies. So not only if there's little
gifts that you know that you want to let somebody
know I'm thinking about you, but they aren't going to
break the bank if you don't have, you know, the
folding money. It's just nice to do a little something
(16:47):
for somebody. Great stuff, and you know, it's one of
the places I don't go into all the time. The
two nearest ones to me is I think there is
one near the Grove there or I don't know if
it's on the Farmer's market side. It might be near
the Grove there at Third and Fairfax, or the Glendale
(17:10):
one thereby the Michaels and stuff over there off of brand.
But they have one in Mission Viejo. I believe he's
got one as well, but I don't know look for one.
They're just really cool. But anybody who loves food, you
could put together a little sampler basket or something. I
(17:32):
just think it's one of those shops that is special
and unique onto itself. Not to mention they have a
lot of cooking things too, a lot of things that
tie into cooking, plus pillows and ornaments, galory. They even
have a little toy section at a lot of them
that has these unusual or interesting toys or travel games
or things like that. And every time I go in there,
(17:54):
it's it's not in, in and out, you know, running
and run. They're just a lot of stuff to look at,
and I tend to forget about them sometimes, even though,
like I said, they have a lot of gourmet eats,
wines and things like that as well, But you tend
it's just they're not on every corner. So many stores
are on every corner, or are you know these destination
(18:18):
places that you write down every week, whether it's Sam's
Club or Costco or whatever, where you go, hey, I
got to go hit up this place. We have separate
lists if you do that in your home, where you
have your grocery list for your regular grocery shopping. Then
you have a secondary grocery or specialty shop, whether it's
Trader Joe's or Costco or something like that, where you go, hey,
(18:42):
I hit these up for that. There's also other places
like Super King or something where they have tons of spices,
or they have like four aisles of just rices, different
kinds of rices, or things like that where you kind
of make a point to hit these places up that
(19:04):
I got to put that on my that's got to
be in my regular because I remember Tracy, my wife,
and I Tracy is my wife. It sounded like there
was a third person, Tracy. Come on, my wife and
I all three of us go hang out for some reason.
Would go to World Market all the time. So can
we hit up World Market today? Yeah, let's go. There
was She loves gummies, like gummy bears, but she's very
(19:30):
little snobby about what, you know, which kind she eats likes,
does not like off brands or anything like that. She's
not a Swedish fish person. She likes gummy bears, but
they have to be you know, the haraboo really the
good stuff, right, And they had like these Christmas harriboos
(19:51):
once and that's the only place we found them, and
then they went away. They were around for like one
year and then we couldn't find them ever again. And
so you can find meat things there. So it's just
kind of a shout out to remind you cool stores
like this get in there. Sometimes you have small places,
small local shops. Try and do local shopping too. Look
(20:14):
for boutiques and things like that. Often they'll have really
cool stuff that you won't know about unless you crack
the door open and walk in. And you know, just
some places that might be different from your normal everyday
shopping all righty, stick around more to coom Fork Report.
I'm Nil Savedra.
Speaker 6 (20:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (20:39):
Neil Savader, your friendly neighborhood Forkporter, Neil Savedra and uh
it's the Fork Report. We talked about the loss of
a wonderful lady, Melinda Lee earlier in the show. She's
just was a staple in LA radio and she absolutely
(21:00):
at the standard for food shows and I you know,
this show wouldn't exist without her. I loved her and
she is going to be sorely missed, even though I
hadn't talked to her in a bazillion years and she
hasn't been on radio for a long time. And I
hope she had the life that she wanted because she
gave so much to us. And if you care to
(21:23):
listen back that or you enjoyed her as much as
I did, and what she offered to tell a radio
I did a couple segments at the top of the
show on that because I just I don't want her
to be forgotten, and a lot of us do. That's
just the reality. You know, You've got your big names
and then the rest of us. So I just don't
(21:46):
want her to be forgotten for what she brought to it.
And then the Tiffany Hobbs who's coming up at five
just moments from now, and then she'll be followed at
seven by Michael Monks, so to stick around. We started
telling about it's because I gave her this big hug
and she smells terrific, and like, what is that? And
and then we started talking about that and how like
(22:11):
people like famous people that look like they smell good.
And we've both heard the same thing about al Pacino.
Al Pacino like people, and apparently he doesn't. He gets
asked all the time and won't give it out what
his center.
Speaker 4 (22:25):
He is a gatekeeper.
Speaker 1 (22:27):
Yeah, that's the worst kind of human, right, it's just
tell people. But apparently everyone that works with him goes.
He just smells expensive. Yeah, yeah, you know, it's just
it's like whatever that is is expensive.
Speaker 4 (22:43):
Yeah, it's like, just tell us we can't afford it anyway.
Speaker 1 (22:45):
Yeah, none of us. It's probably imported from somewhere and
it's brought in like the Holy hand Grenade or something
like totally golden and nullys who knows, but uh, he's
one that keeps coming up, and it's funny. As we're
talking about it, we both looked each other at the
same time and recounted that we're like al Pacino. Yeah, yeah,
if you know anybody who's in the know what scent
(23:09):
al Pacino wears.
Speaker 7 (23:10):
I feel like we could google it, but that might
not necessarily produce nothing, accurate, nothing, because he's talked about all.
Speaker 1 (23:17):
The time and I looked and I couldn't even find
any like whatevers. Oh whatever, So whatever, that's okay.
Speaker 4 (23:24):
You smell good too. You smell like burritos, and burritos
are good?
Speaker 1 (23:29):
You racist? Oh yeah, you smell like fried chicken.
Speaker 3 (23:35):
Thank you.
Speaker 4 (23:36):
I'll take that.
Speaker 1 (23:38):
The show took a turn, but.
Speaker 4 (23:41):
We should be so lucky.
Speaker 1 (23:42):
But for those that just tuned in, she's not saying
that for that reason because Lkayote was in here and
so we're filling with it. I just thought it was no.
I just thought fun of somebody in and you're going, Neil,
you smell smell like tacos.
Speaker 7 (23:57):
We'll get some talkbacks for that one, for sure, Right,
You people do smell like talking.
Speaker 6 (24:02):
What do you mean?
Speaker 4 (24:02):
What do you mean?
Speaker 1 (24:03):
You people? Oh my gosh, well, you know what's funny
is there was there was this uh God rest his soul,
Bill Lally, who used to be the program of the
assistant program director here. He was a white guy, hilarious
and he was kind of a little stand offish but hilarious.
(24:24):
And we would go out and drink all the time
together because we were both single at the time and
he maybe had too many. One time and he gave
me this big hug, and I gave him a hug,
and we had added some real talk or something. You know,
you're a good man. But Lally and the hugs, and
he goes, he's from Boston, Boston, white guy. He goes,
My mother was right, you people do smell different. Oh sorry,
(24:51):
I just think celebrate your difference. I just thought it
with relations he was funny. Oh wait, what going up
on your show?
Speaker 7 (25:01):
A little less on the racial front. We're going to
do some pastathon updates. Of course, we're going to get
into this huge Netflix acquisition and why half the film
industry is panicking.
Speaker 4 (25:13):
They're in panic mode.
Speaker 7 (25:14):
We're going to talk about consequently, how AMC theaters will
be running holiday movies in theaters. So if you have
some extra cash and patients lying around. Then you can
go enjoy some holiday movies with a packed crowd at
AMC theaters.
Speaker 1 (25:27):
This might be interesting, it could be.
Speaker 7 (25:29):
There's a long list and I'll share some of those.
We're going to talk about far deeper dive segment all
about Christmas tree, some Christmas tree facts and where you
can see Christmas tree lightings around the Southland. We're going
to talk about something that a man swallowed that's extremely
expensive and and.
Speaker 1 (25:47):
It will hard to retrieve.
Speaker 7 (25:49):
Get ready for this one, and how to make yourself
poop before work if you have anxiety about that sort
of thing, because people do, and that's on our big
show tonight.
Speaker 1 (25:58):
Well, last second, I'm look at my Tiffany Hobbs Bingo Carr.
Speaker 4 (26:03):
Poop relations with Tiffany Hobbs.
Speaker 1 (26:06):
Had a poop before No, not one, Well you know
it's one.
Speaker 4 (26:11):
We're just going poop to the wall.
Speaker 1 (26:16):
You really paint a pretty picture on your interest Arty Hobbs.
Is he had the always delightfully smelling Tiffany Hobbs becoming
your way to talk about poop. Yeah, poop, absolute poop, poop, poop.
Speaker 4 (26:33):
Swallowing things and extracting things.
Speaker 1 (26:35):
Oh my god, that poor bastard's gonna have to not
a relax it. They're gonna have to put a plunger.
Speaker 4 (26:44):
And they really wanted what he had.
Speaker 1 (26:46):
Did you ever hear the story about John Cobalt when
he was a young boy and.
Speaker 4 (26:49):
The plunger Please tell me quickly, okay?
Speaker 1 (26:51):
So apparently he was constipated, okay, and his mother put
the stick end of the plunger to the rectum to
try I get it out.
Speaker 4 (27:02):
Is it still there, the.
Speaker 1 (27:04):
Plunger of the poop? I guess they would both be
You couldn't have he's told that, and I remember, I
don't get surprised. I've been here a long time. My
mouth was a gape.
Speaker 4 (27:17):
Oh that's that's big of him to share on air.
Speaker 1 (27:21):
I think it sort of explains a lot.
Speaker 4 (27:24):
Is it still there?
Speaker 1 (27:26):
And you know what? They were immigrants, his parents, so
maybe that's why he has issues with him.
Speaker 4 (27:31):
Race relations with.
Speaker 1 (27:34):
Once an immigrant sticks to the plunger? No, I asked
him once on the air when we were crossing. He said,
so we were your parents, the first immigrants you hated?
Pull up? Pull up. I'm sorry time. I'm just done
with my week. I have a great show.
Speaker 4 (27:54):
Tik heaves up Next.
Speaker 1 (27:57):
This is KFI and KOs DHD, two loss Angels in
Orange County. You've been listening to the Fork Report. You
can always hear us live on KFI AM six forty
two to five pm on Saturday, and anytime on demand
on the iHeartRadio app
Hey, it's Niel Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Speaker 2 (00:21):
Let me teach you had it. Let me teach you
had it kind of Nathan, Let me teach you ad it?
Speaker 3 (00:33):
Right.
Speaker 1 (00:34):
I want to hit kfi AM six forty live everywhere
on the iHeartRadio app. I just filled up on a
tama a corn a green corn tomorrow. So I was like, now,
I mean it's so I'm so oh Oberba Princess thew
(00:55):
kf I AM six forty live everywhere on the iHeart
Radio app. Hey, everybody, Neil Savadra and the FOK Report,
how you doing? Just talk to the I just love
them mother and son that have an amazing connection with
each other. The Christofferson's there at El Coyote. It really
(01:17):
is one of those special places that you just want
to see these places protected. Don't let these gems go away.
And I love that Margie's into her eighties and what
she says, she was eighty one.
Speaker 4 (01:30):
Yeah, I think that was the age because your mom's eighty.
Speaker 1 (01:32):
No, my mom's eighty eight. She's eighty seven, she'll be
eighty eight.
Speaker 5 (01:35):
Oh really, So she might be close to your mom's
each I think she said she got to beat by
a little bit, not too much.
Speaker 1 (01:39):
Oh no, huh, she said eighty one. But I love that.
I love that that she's in there and doing her
thing and shaking hand genuine She's not like smiling at
people and then you know, turns away and makes that
face you're making right now, like you do.
Speaker 5 (02:02):
No, she was so warm, she was like huggy, she
was complimentary, she was youthful.
Speaker 1 (02:07):
I like teasing her because she's so elegant and.
Speaker 5 (02:09):
Smile didn't leave her face in entire time. I'm sure
our cheeks hurt. She's just such a happy place, and
our son was amazing. So I'm sorry that March took
all the shine, but that woman just tole my heart.
Speaker 1 (02:17):
You know, he gives her the shine. Did you see
that he's he he knows that's he loves Momy, he
loves his mom. Yeah. So that was just nice hanging
out with the folks from al Coyote. It's one of
those places I love. I love all the restaurants. They
all have their place. I mean, food wise, I don't
love every restaurant, of course, but anybody who has longevity
(02:40):
you just want to protect. I think they set the
pace for younger restaurants that come in to say this
is how you build longevity and good food. I mean,
and were delicious. Okay, So Sileen, what did you end up?
I know you don't eat dodear carna asada that I
(03:01):
had it was really good.
Speaker 4 (03:03):
And I'm Hispanic, I know good Mexican food.
Speaker 1 (03:05):
Yeah, it's really good. It's like you eat when you
eat it all your life, You're like, okay, I want
the flavors and you know it. They've just been around
for a long time and I love that that. It's
one of those places that show up in movies all
the time too.
Speaker 4 (03:22):
And I just house was perfect.
Speaker 1 (03:24):
I'm sucker for that.
Speaker 4 (03:25):
The meat was seasoned perfectly. Yeah, the tortilla was perfect. Yeah,
really good.
Speaker 1 (03:31):
It's a fun place you have to go. Mario, did
you get any food?
Speaker 4 (03:37):
Bub I did.
Speaker 3 (03:38):
I just haven't dived into a yetter.
Speaker 1 (03:41):
Oh my gosh, are you trying to get kick kicked
off the show?
Speaker 3 (03:45):
I'm looking forward to having it with some nice hot chocolates,
and I'm thinking about doing some hot chocolates to night.
So I think I'm just gonna make that combo for
myself at home. You doing a regular hot chocolate or
Mexican hot chocolate, I.
Speaker 4 (03:57):
Haven't decided yet, but as it has chocolate in it.
Speaker 1 (04:01):
Yeah I'm good. Have you ever had Broghars chocolate milk
comes in a glass bottle? Yes?
Speaker 3 (04:06):
I have?
Speaker 1 (04:06):
Okay that and he that it's the best chocolate. Yeah,
that's for Mexican chocolate. That's your jam. But if you
want regular cocoa, your hot chocolate, Broghars chocolate milk and
just warm it up sounds delicious, sass, It's so good.
(04:29):
We did that last night and my wife made snack
trays for Max and me and we sat like we
had taketos. We had little like like an inch and
a half by inch and a half square grilled cheese
sandwiches where she cuts them up, cut up out like
(04:52):
she makes it full. When we want snack knights, that
means we want just a variety. I think we had
chicken nuggies on there and a little right and she
made it, and we had hot chocolate, and we have
three kinds of whipped cream. We have a pumpkin spice,
a regular vanilla, and then a peppermint.
Speaker 4 (05:11):
So you use marry all those on the chocolate.
Speaker 5 (05:13):
No should Oh she's going to marry her, and I'm
trying to break him up so I can take her.
Speaker 1 (05:19):
She's the best. She'd do it. She'd be like, she
adores you, You're hilariousy.
Speaker 4 (05:27):
I think she I wish she hosted the show every week.
Speaker 1 (05:29):
She says the same thing about you love that, Kayla.
Wish she did the show so I could listen to it.
She doesn't want to hear more of me. Who does
she's got She's not going, Oh, man, I need a
sixth day of that. I think she's more bored with
my voice than I am. I've heard every second of
(05:50):
everything I've ever done.
Speaker 4 (05:52):
Oh right, did you padache?
Speaker 1 (05:53):
At the end of that, I think about that.
Speaker 4 (05:55):
That's a lot. That's a lot. But you do have
a great voice. I will say. It takes a long
time to get tired of it.
Speaker 1 (05:59):
Oh, I love it.
Speaker 4 (05:59):
You for four years, so by year three that's when
I was like, oh, that's this guy again.
Speaker 1 (06:03):
That's the nicest way of telling me. I'm ugly. He's
got a nice face. Or I say that, I mean
I love faces. But people will go, oh, she's got
a good personality.
Speaker 4 (06:14):
Thanks for radio.
Speaker 1 (06:15):
Yeah, it's like telling someone they've got Angelina Jolie's earlobes.
It's like, I don't know what I can do with that,
but thanks. All right, Uh, don't go anywhere. It's the
Fork Report. There's a flower I want to talk about
flower there. They ask some chefs or baker's rather what
their favorite flower is, and it happens to be the
(06:36):
one that I use. That's my favorite. I thought that
was fun, So we'll talk about that when we come back.
Speaker 6 (06:41):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:48):
Hey, Happy Saturday to you. It is your friendly neighborhood
Fork Reporter Nil Savedra. Thanks for tuning into the Fork
Report today as we are just looking down the bear
of the holidays. We got Christmas and Hanukkah. I was
joking earlier about telling our Jewish friends, by the way,
it's the fourteenth this year. I saw the funniest meme
(07:13):
of a Jewish girl going listen to all my boyfriends,
don't ask me when Honkah is. None of us Jews
know when Honkkah is. It just kind of happens. And
then we celebrate it because it changes every year. It's
not same all the time. The Jewish calendar is different,
and then the Gregorian calendar in which we utilize today.
(07:34):
So AnyWho, I just was humored by that because it
is one of those holidays that's always jumping around. It's like,
I don't know, but what the holidays are here and
baking is here. This is the season we love to bake.
It gets a little colder and we start thinking it's
time to bake. So allrecipes dot Com, which is a
great I use them as a resource on the show
(07:55):
all the time, and I think it's a great website.
Had a fun story about talking to five professional bakers
about the best flower and they kind of break down
certain specifics about things that you're looking for, and you know,
it's a reliable consistency. You know, enrichment isn't a deal breaker,
(08:19):
they said for bakers, just means a flower has minerals
and nutrients at and that happens. But bromating or doing
bleaching or things like that, that's a deal breaker for them.
You want to untreated, unbleached in all of those So
you have a wide range of different flowers out there
(08:40):
that have protein changes, and they're the level of protein
or gluten. So typically for like a chewy pizza dough
or something like that, I will use a high gluten flower.
I just like that little bit of tug on the know,
the toothiness of a nice chewy dough. But it depends.
(09:04):
I'll use ap flour sometimes, which is just all purpose flour.
But what you're dealing with is the protein level. So
you might have I don't know, eight percent of protein
in you know, gluten in one form of flour, and
then you might have less. I do have less, like
(09:26):
in a cake flour or something, because that might have
five percent in it, because you don't want a chewy cake.
You want an airy cake with a small crumb and
those types of things. So it depends what you're making sometimes.
But when they you know, we're breaking it down, the
last thing they said is you want it fresh, And
I know we think you're talking about fresh. It's flour.
(09:51):
Got that that bag in there for four years, you're
still going to use it. No flour can go bad
and does go bad. It's even more true if it
has fat. So whole wheat good night irene that's out
that has a definite shelf life buck wheat, same thing,
because it's gonna get oxidized. It's going to oxidize that
(10:13):
fat and it's going to break down that protein, and
you're gonna get a really smelly flower because it's it's turned.
It's gone rancid. You know the term rancid that we use,
that's actually that that fat oxidizing. It just gets that
weird smell to it. But that means when it goes rancid,
(10:35):
that's a way of going stale. It's broken down the
protein in the flower and the oils and it just
is bad. So it can't go bad. But the consensus
was that the flower you need in your pantry for
most every day is unbleached all purpose flower from King
(10:58):
Arthur Baking Company. And that is my absolute jam. I
think that happens to be higher on the gluten, but
I really love that flower solid and it has always
treated me good. And I was happy to see that
(11:19):
I was on trend, I guess or on point with
these bakers because I just think it's a good solid
flower to begin with. Now, as an added bonus, if
you go to their website, they have an amazing set
of resources there recipes and everything that you need is
(11:43):
just a great resource. So if you're looking for the
basics on pie dos, on pizza, dough, on bread or these,
they have tons of recipes there. But King Arthur Flower
is wonderful and I've enjoyed it for years. It's what
I have in my entry right now, and it's always
been consistent, and I was really thrilled to hear that
(12:06):
it broke down that way. So if you are looking
to get some flour, I would say try that. And
if you're looking for some recipes, check out their website.
Tons of stuff on there for the holidays and beyond.
All right, stick around more to come on The Fork Report.
This lovely Saturday.
Speaker 6 (12:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (12:29):
Neil Savadra here, thanks for hanging out. We're in the holidays.
We put the tree up. I don't know if we're
a little late for us maybe, well, we put the
tree up. We're gonna trim the tree tonight, I believe.
But we had the hot chocolate last night and it
just was warm and cozy and snacks and everything, and
(12:52):
it just has that wonderful vibe. I'm gonna attempt tomorrow.
I think we're gonna attempt to finally put up per
minute Christmas lights on the roof part and then so
that I don't have to worry about the roof part
every year. So they are these low profile RGB red
(13:13):
blue green. In the digital world will make every color.
So in the printing world, you use something called CMYK
and that is cyan magenta, yellow and black. And so
if you look at a poster, any poster, and you
go up with a magnifying glass, you'll see that they
are four colors, and those four colors will make any color.
(13:37):
If you took a magnifying glass to a television screen,
it's made up of three colors. It's made up of red, green,
and blue RGB. So wow, we're learning a little bit
about offset printing and digital colors. But they have these
really cool low profile lights and you put them up
(13:59):
underneath your eves or whatever, and they shine on the
walls and that way I'm not going up and down
on the roof every single year. Plus they go to white,
warm white, and cool white. So if you wanted to,
I want to put them in the back of the house. Too,
So if you have people over, you can light up
the back and you can do other subtle colors and
it's just cool thing. Right. So I'm hoping on doing
(14:20):
that tomorrow as well, because I'm hoping to make things
a little easier in life. Then you just decorate the
lower parts and you're golden. So if I fall and
don't make it, thanks for listening. That's been dark for
no reason. I don't even know why I was going there,
but I don't know what took me. Anybody remember what
(14:41):
I thought?
Speaker 5 (14:41):
Well, you were saying that something about putting your Christmas lights.
Oh yeah, I just got into the festive mind Christmas.
It's fine, it's a rabbit trail.
Speaker 4 (14:48):
Yeah, what's happens when you're an old man? Just kidding.
Speaker 1 (14:53):
Bill Handle got Marconi's and a star on the Walk
of Fame for being that ill minded. So I'll take it.
I've learned from the best, the mass stuff. He's all.
Once you can take this pebble. Wait what Yeah, once
you can take the pebble. Oh so you want me
master to take the pebble? What pebble? The one you
were just talking about. I was talking about a pebble.
(15:14):
Thank you? Master. All right. So I was talking to
a handle about this yesterday on Foody Friday, and it's
about the World market. So if you have a cost
plus World Market in your area, I love them. And
the only thing better than walking into a cost plus
World Market just any old time is during Christmas. They
(15:39):
have such cool stuff in there, but they have one
dollar stocking stuffers, and they get better every year. So
if you're not familiar world market, cost plus World Market,
I think they just call it world market now, I
don't know. But if you've been in one, they not
(16:01):
only have you know, cool furniture and these are all
goods from all over the world, but they have a
lot of gourmet foods, not only candies that you often
can't find other places, but they have like hot sauces
and red sauces, and all kinds of pastas and all
kinds of stuff that are hard to find in other places.
(16:24):
But they have these tiny little ones, these little sample sizes,
so whether it's olive oil or jarred pasta sauce or whatever,
all these international goodies. So not only if there's little
gifts that you know that you want to let somebody
know I'm thinking about you, but they aren't going to
break the bank if you don't have, you know, the
folding money. It's just nice to do a little something
(16:47):
for somebody. Great stuff, and you know, it's one of
the places I don't go into all the time. The
two nearest ones to me is I think there is
one near the Grove there or I don't know if
it's on the Farmer's market side. It might be near
the Grove there at Third and Fairfax, or the Glendale
(17:10):
one thereby the Michaels and stuff over there off of brand.
But they have one in Mission Viejo. I believe he's
got one as well, but I don't know look for one.
They're just really cool. But anybody who loves food, you
could put together a little sampler basket or something. I
(17:32):
just think it's one of those shops that is special
and unique onto itself. Not to mention they have a
lot of cooking things too, a lot of things that
tie into cooking, plus pillows and ornaments, galory. They even
have a little toy section at a lot of them
that has these unusual or interesting toys or travel games
or things like that. And every time I go in there,
(17:54):
it's it's not in, in and out, you know, running
and run. They're just a lot of stuff to look at,
and I tend to forget about them sometimes, even though,
like I said, they have a lot of gourmet eats,
wines and things like that as well, But you tend
it's just they're not on every corner. So many stores
are on every corner, or are you know these destination
(18:18):
places that you write down every week, whether it's Sam's
Club or Costco or whatever, where you go, hey, I
got to go hit up this place. We have separate
lists if you do that in your home, where you
have your grocery list for your regular grocery shopping. Then
you have a secondary grocery or specialty shop, whether it's
Trader Joe's or Costco or something like that, where you go, hey,
(18:42):
I hit these up for that. There's also other places
like Super King or something where they have tons of spices,
or they have like four aisles of just rices, different
kinds of rices, or things like that where you kind
of make a point to hit these places up that
(19:04):
I got to put that on my that's got to
be in my regular because I remember Tracy, my wife,
and I Tracy is my wife. It sounded like there
was a third person, Tracy. Come on, my wife and
I all three of us go hang out for some reason.
Would go to World Market all the time. So can
we hit up World Market today? Yeah, let's go. There
was She loves gummies, like gummy bears, but she's very
(19:30):
little snobby about what, you know, which kind she eats likes,
does not like off brands or anything like that. She's
not a Swedish fish person. She likes gummy bears, but
they have to be you know, the haraboo really the
good stuff, right, And they had like these Christmas harriboos
(19:51):
once and that's the only place we found them, and
then they went away. They were around for like one
year and then we couldn't find them ever again. And
so you can find meat things there. So it's just
kind of a shout out to remind you cool stores
like this get in there. Sometimes you have small places,
small local shops. Try and do local shopping too. Look
(20:14):
for boutiques and things like that. Often they'll have really
cool stuff that you won't know about unless you crack
the door open and walk in. And you know, just
some places that might be different from your normal everyday
shopping all righty, stick around more to coom Fork Report.
I'm Nil Savedra.
Speaker 6 (20:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 1 (20:39):
Neil Savader, your friendly neighborhood Forkporter, Neil Savedra and uh
it's the Fork Report. We talked about the loss of
a wonderful lady, Melinda Lee earlier in the show. She's
just was a staple in LA radio and she absolutely
(21:00):
at the standard for food shows and I you know,
this show wouldn't exist without her. I loved her and
she is going to be sorely missed, even though I
hadn't talked to her in a bazillion years and she
hasn't been on radio for a long time. And I
hope she had the life that she wanted because she
gave so much to us. And if you care to
(21:23):
listen back that or you enjoyed her as much as
I did, and what she offered to tell a radio
I did a couple segments at the top of the
show on that because I just I don't want her
to be forgotten, and a lot of us do. That's
just the reality. You know, You've got your big names
and then the rest of us. So I just don't
(21:46):
want her to be forgotten for what she brought to it.
And then the Tiffany Hobbs who's coming up at five
just moments from now, and then she'll be followed at
seven by Michael Monks, so to stick around. We started
telling about it's because I gave her this big hug
and she smells terrific, and like, what is that? And
and then we started talking about that and how like
(22:11):
people like famous people that look like they smell good.
And we've both heard the same thing about al Pacino.
Al Pacino like people, and apparently he doesn't. He gets
asked all the time and won't give it out what
his center.
Speaker 4 (22:25):
He is a gatekeeper.
Speaker 1 (22:27):
Yeah, that's the worst kind of human, right, it's just
tell people. But apparently everyone that works with him goes.
He just smells expensive. Yeah, yeah, you know, it's just
it's like whatever that is is expensive.
Speaker 4 (22:43):
Yeah, it's like, just tell us we can't afford it anyway.
Speaker 1 (22:45):
Yeah, none of us. It's probably imported from somewhere and
it's brought in like the Holy hand Grenade or something
like totally golden and nullys who knows, but uh, he's
one that keeps coming up, and it's funny. As we're
talking about it, we both looked each other at the
same time and recounted that we're like al Pacino. Yeah, yeah,
if you know anybody who's in the know what scent
(23:09):
al Pacino wears.
Speaker 7 (23:10):
I feel like we could google it, but that might
not necessarily produce nothing, accurate, nothing, because he's talked about all.
Speaker 1 (23:17):
The time and I looked and I couldn't even find
any like whatevers. Oh whatever, So whatever, that's okay.
Speaker 4 (23:24):
You smell good too. You smell like burritos, and burritos
are good?
Speaker 1 (23:29):
You racist? Oh yeah, you smell like fried chicken.
Speaker 3 (23:35):
Thank you.
Speaker 4 (23:36):
I'll take that.
Speaker 1 (23:38):
The show took a turn, but.
Speaker 4 (23:41):
We should be so lucky.
Speaker 1 (23:42):
But for those that just tuned in, she's not saying
that for that reason because Lkayote was in here and
so we're filling with it. I just thought it was no.
I just thought fun of somebody in and you're going, Neil,
you smell smell like tacos.
Speaker 7 (23:57):
We'll get some talkbacks for that one, for sure, Right,
You people do smell like talking.
Speaker 6 (24:02):
What do you mean?
Speaker 4 (24:02):
What do you mean?
Speaker 1 (24:03):
You people? Oh my gosh, well, you know what's funny
is there was there was this uh God rest his soul,
Bill Lally, who used to be the program of the
assistant program director here. He was a white guy, hilarious
and he was kind of a little stand offish but hilarious.
(24:24):
And we would go out and drink all the time
together because we were both single at the time and
he maybe had too many. One time and he gave
me this big hug, and I gave him a hug,
and we had added some real talk or something. You know,
you're a good man. But Lally and the hugs, and
he goes, he's from Boston, Boston, white guy. He goes,
My mother was right, you people do smell different. Oh sorry,
(24:51):
I just think celebrate your difference. I just thought it
with relations he was funny. Oh wait, what going up
on your show?
Speaker 7 (25:01):
A little less on the racial front. We're going to
do some pastathon updates. Of course, we're going to get
into this huge Netflix acquisition and why half the film
industry is panicking.
Speaker 4 (25:13):
They're in panic mode.
Speaker 7 (25:14):
We're going to talk about consequently, how AMC theaters will
be running holiday movies in theaters. So if you have
some extra cash and patients lying around. Then you can
go enjoy some holiday movies with a packed crowd at
AMC theaters.
Speaker 1 (25:27):
This might be interesting, it could be.
Speaker 7 (25:29):
There's a long list and I'll share some of those.
We're going to talk about far deeper dive segment all
about Christmas tree, some Christmas tree facts and where you
can see Christmas tree lightings around the Southland. We're going
to talk about something that a man swallowed that's extremely
expensive and and.
Speaker 1 (25:47):
It will hard to retrieve.
Speaker 7 (25:49):
Get ready for this one, and how to make yourself
poop before work if you have anxiety about that sort
of thing, because people do, and that's on our big
show tonight.
Speaker 1 (25:58):
Well, last second, I'm look at my Tiffany Hobbs Bingo Carr.
Speaker 4 (26:03):
Poop relations with Tiffany Hobbs.
Speaker 1 (26:06):
Had a poop before No, not one, Well you know
it's one.
Speaker 4 (26:11):
We're just going poop to the wall.
Speaker 1 (26:16):
You really paint a pretty picture on your interest Arty Hobbs.
Is he had the always delightfully smelling Tiffany Hobbs becoming
your way to talk about poop. Yeah, poop, absolute poop, poop, poop.
Speaker 4 (26:33):
Swallowing things and extracting things.
Speaker 1 (26:35):
Oh my god, that poor bastard's gonna have to not
a relax it. They're gonna have to put a plunger.
Speaker 4 (26:44):
And they really wanted what he had.
Speaker 1 (26:46):
Did you ever hear the story about John Cobalt when
he was a young boy and.
Speaker 4 (26:49):
The plunger Please tell me quickly, okay?
Speaker 1 (26:51):
So apparently he was constipated, okay, and his mother put
the stick end of the plunger to the rectum to
try I get it out.
Speaker 4 (27:02):
Is it still there, the.
Speaker 1 (27:04):
Plunger of the poop? I guess they would both be
You couldn't have he's told that, and I remember, I
don't get surprised. I've been here a long time. My
mouth was a gape.
Speaker 4 (27:17):
Oh that's that's big of him to share on air.
Speaker 1 (27:21):
I think it sort of explains a lot.
Speaker 4 (27:24):
Is it still there?
Speaker 1 (27:26):
And you know what? They were immigrants, his parents, so
maybe that's why he has issues with him.
Speaker 4 (27:31):
Race relations with.
Speaker 1 (27:34):
Once an immigrant sticks to the plunger? No, I asked
him once on the air when we were crossing. He said,
so we were your parents, the first immigrants you hated?
Pull up? Pull up. I'm sorry time. I'm just done
with my week. I have a great show.
Speaker 4 (27:54):
Tik heaves up Next.
Speaker 1 (27:57):
This is KFI and KOs DHD, two loss Angels in
Orange County. You've been listening to the Fork Report. You
can always hear us live on KFI AM six forty
two to five pm on Saturday, and anytime on demand
on the iHeartRadio app
The Fork Report w Neil Saavedra News
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My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com