February 1, 2025 • 26 mins
Let's explore the Technique of the Week by discussing how to keep food hot and cold during the Super Bowl. We particularly love Thin Mints when it comes to Girl Scout cookies.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Sevedra.
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):
Do you do? Happy Saturday?
Speaker 3 (00:09):
To you?
Speaker 1 (00:09):
Lovely?
Speaker 2 (00:10):
Day to day, it's like bringeze going on. Looks like
some rain coming up next week, and of course we
can use that. Last week we were stepping into rain
just about this time, and we'll welcome more in this week.
It's actually kind of nice to have that going on
in Los Angeles. We will take it all right. So
(00:30):
you got that big superb Owl coming up next, that's
next Sunday, right a week from tomorrow. And of course
when it comes to having a big game party at
your house, or any party at your house, I don't
care if you're having food brought in, whether it's pizza
or any other delivery service. Of course, you just heard
me talking about Stonefire Grill, one of my favorites, one
(00:53):
of my absolute favorites, and I cannot recommend them, you
know more to you, they just are outstanding. But if
you're having that brought in, if you're making food on
your own, there are some rules you got to stick
to to make sure that everybody ends up having a
great time and not getting sick. So, whether you're bringing
(01:14):
food from the outside or you're cooking it on the
big game day, you gotta keep in mind some food
safety rules to keep everyone healthy. Now, the USDA says
bacterian food is one of the biggest party files you
can make. I can't agree more. Making people sick when
(01:34):
they're at your house is no good. So if you're
going to get takeout or delivery or whatever it might be,
you want to pop it in the fridge or keep
it warm in the oven until everyone shows up. You
don't want it to get in those that middle zone.
So we've talked about this a jillion times. You don't
want your pizza, your wings, your sliders, chili, whatever it
(01:58):
is to sit out in room temperature for more than
two hours. When it drops to room temperature, which is
you know, roughly around seventy some odd degrees, say seventy
one to seventy two degrees, is really around where they
consider it room temperature. So that sits between that danger
zone right forty degrees between forty degrees and one hundred
(02:20):
and forty degrees, So forty degrees or lower is chilling
or freezing and one hundred and forty degrees or higher
is cooking.
Speaker 1 (02:35):
So USDA calls this the danger zone.
Speaker 2 (02:40):
And that's when bacteria starts multiplying like crazy. As a
matter of fact, about every twenty minutes it doubles. That's
how insane it can get when you're in that danger zone.
So keeping food safe and you know, we do weird things,
will like understand food safety everywhere in our home and
(03:01):
be mindful of it, but then we'll go and have
a picnic and not think about it at all, or
take food to the beach. And the reality is when
that bacteria duplicates and multiplies like that, is you put
yourself in a situation of getting sick, and.
Speaker 1 (03:19):
You just don't want that.
Speaker 2 (03:21):
So if you want a good game plan for having
people over and enjoying yourself like the super Bowl, you
got to think about what you're doing and how you're
going to preserve it.
Speaker 1 (03:32):
So if you're getting take out, that's great.
Speaker 2 (03:35):
There's a lot of restaurants, by the way that could
use your love.
Speaker 1 (03:39):
Right now.
Speaker 2 (03:41):
There's a lot of places from Pasadena to Santa Monica,
all these places Los Angeles that even in Orange County
that weren't affected directly by the fires. But any of
these locations in southern California are being hit with all
(04:02):
kinds of issues, and so going out to them and
purchasing food is.
Speaker 1 (04:08):
A great idea. I highly recommend it.
Speaker 2 (04:11):
But if you've got a long drive home, you've got
to grab some insulated bags for your food. That's going
to be key. They're not expensive. You can find them
all over the place. Sometimes you can get them at
grocery stores as well for their hot deli food or
things like that. And you can tell because they're kind
of silver lined on the inside, but they're insulated, so
(04:32):
they'll keep cooler foods cool and hotter foods hot. Now
delivery professional delivery places, whether it's pizza or like you
see them pull them out of those bags. That's to
keep them warm. Those are special insulated bags. I know
when you get stuff from Stone Fire Grill, they package
it up in the foil containers that are sealed very
(04:53):
much like any regular caterer would do to keep these
things warm.
Speaker 1 (04:58):
That is for your safety.
Speaker 2 (05:00):
So keeping those things in mind if you're going to
go pick it up and not have something delivered that
now you're the delivery person and should keep food safety
in mind the same way the delivery people do. Either
serve the food right away, or you want to break
it into smaller portions stick it in the refrigerator. Why
do I say that, Well, if you take large portions,
(05:21):
and you'll see this on cheffy cooking shows and things
like that, you will see chefs take food out, they'll
put it on a cookie sheet and spread it very thin.
The purpose of that is that if it's clumped together,
that it starts cooling from the outside in, and so
(05:42):
you get different layers of warmness. And once you have
different layers of warmness, then you have different layers and
the possibility of building up bacteria. So when it says
hey break things down into smaller portions, that's so it
can cool off at a more eat even rate.
Speaker 1 (06:01):
You put it back in the fit your fridge.
Speaker 2 (06:03):
If you want to keep it warm, you can use
your oven, a warming tray. A slow cooker is great.
Keep it on the low setting or the warming setting rather,
and you keep stirring it and you will be fine.
So when reheating, you got to make sure any meat
or poultry hits one hundred and sixty five degrees. Again,
(06:24):
using a food thermometer for microwave reheating. Stir it up good,
so everything heats evenly. Now I have people ask me
how come I use the microwave to reheat I don't know, coffee, tea, cocoa,
just water. And then all of a sudden it looks
like it's boiling hot. And then all of a sudden
(06:45):
I stir it and it's super cold. Well, the reason
that is is because it's not heating evenly. It's just
not the way microwaves work. They're bouncing back and forth
and they're trying to hit it. A microwave, the actual
wave is near five inches long, so that thing's bouncing
around and hitting the metal parts and the insulation and
(07:08):
then trying to hit your food. And when doing that,
it's gonna hit different parts of the liquid in the cup.
So when you stir it now, the cold or the
cooler liquid is gonna mix with the really hot like
it's going to bring it down to a medium heat.
So that's why you have to continue to heat things.
Sometimes you just don't want to superheat it. If you've
(07:29):
ever done this in a microwave, it's not hard to do.
You put it something in there for three minutes or
something a liquid and then you go to put a
spoon in it, you will break the surface tension and
it explodes. It's crazy. It just pops and it can
be very dangerous. But you want to heat a little
bit of time, stir it, heat a little bit of time,
and make sure that it heats evenly. That's for soup, sauces,
(07:50):
any of those things. All right, More tips for staying
safe on Super Bowl with your food. And a very
great deal on a warm device that I came across
this past week. I'll tell you about where to find
that for just a steal. So go nowhere.
Speaker 3 (08:08):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:15):
How do you do Happy Saturday to you. We're already
in February.
Speaker 2 (08:19):
I say already because I know there was a lot
going on and people are joking about that January. January
was the longest year of the month. They're like, yes,
that was purposely said that. It seemed like it lasted forever.
And I think it's because the fires and a lot
of the things that took place. But I will tell
(08:42):
you that, you know, last year went by very quickly,
and I have no doubt this year will go by
quickly as well. Even more reason to hang out and
to savor food and friendship and family as much as
you can. The super Bowl coming up a week from tomorrow,
and with that, you're going to be having people over possible.
If that's your jam. And doing that, you've got to
(09:04):
be safe with the food. Whether you're ordering out and
bringing it in or you're cooking at home, you want
to make sure that you are keeping it fresh. Now
you can cook it all at home, that's great. I
recommend doing a little of both because there's something about
being able to not have the heavy weight of all
of it on your shoulders. And of course so we've
(09:25):
recommended our friends at Stonefire Grill. You'll hit your handle
and me talking about that they're coming on next week.
I believe next Saturday they're going to come on. But
I find their food to be outstanding. But regardless, if
you're doing that or you're making food at home, you
want to make sure soups, sausage, sausage, chili, your proteins, whatever,
(09:46):
are at the right temperature. If they're cold or cool,
they should stay cold or cool. If they're warm or hot.
They should stay warm or hot. You don't want anybody
getting sick sick, so toss anything that's been sitting out
for more than two hours hours in the danger zone.
The danger zone is what we talked about. That's between
forty and one forty degrees. Anything in there. That doesn't
(10:09):
mean anything that's out for two hours, but if you
have to know it's temperature, if it's in that zone
for longer than two hours, toss it. That's what they
do at restaurants. That's what you should do as well.
Using ice or warming trays is going to help you
cool stuff to keep it under forty degrees. Hot stuff
above one hundred and forty degrees and you're good. Make
(10:31):
those temperature checks. So when cooking at home, here's what
you're aiming for. Regular meat, beef, pork, lamb should be
at one hundred and forty five degrees a plus a
three minutes rest.
Speaker 1 (10:45):
Now.
Speaker 2 (10:46):
Ground meat is one hundred and sixty Chicken of any
kind is one hundred and sixty five. Eggs should be
one sixty. Fish one forty five. Leftover should be reheated
to one sixty five. Pork can be cooked to one
forty five. Steaks can be cooked to one forty five,
of course, but if you love wings, you got to
(11:08):
check those wings with a thermometer. If one's under one
hundred and sixty five, keep cooking the whole batch. Basic
safety is keep it clean. Wash those hands for twenty
seconds and with soap, and keep your prep spaces spotless.
Keep raw meat away from other foods. You use different
cutting boards and plates for revegies and your proteins. Cook
(11:32):
everything to the right temp. The food thermometer is going
to be your jam. You got a good instant read
food thermometer.
Speaker 1 (11:40):
That's what's going to help you out. You know.
Speaker 2 (11:43):
Make sure that you're chilling things properly. Refrigerate stuff quickly
if you're not eating it right away, keep things moving,
turn things over, get rid of the older stuff, and
make sure you have new stuff.
Speaker 1 (11:55):
And if you follow these tips, you're gonna be good. Okay.
I one last thing.
Speaker 2 (11:59):
So there is this triple slow cooker that is quite
nice and it's at Aldi now.
Speaker 1 (12:06):
These things normally go for around ninety bucks.
Speaker 2 (12:08):
They have three one and a half court crock pots
in them, or slow cookers if you will, and they're
all in one unit. They have three separate temperature gauges,
they have three separate ceramic inserts. They have three separate
glass lids serving spoons. All this stuff for thirty five bucks.
(12:31):
The name of the brand is Ambiano Triple Slow Cooker,
and it is at Aldi right now if you can
find them, because they're going like hotcakes. But this is
something that can help you keep things warm. They have
a warm setting, a low setting, and a high setting.
But for thirty five bucks, Man, you just can't beat
(12:53):
that again at Aldi, the Ambiano Triple Slow Cooker, thirty
five bucks. Most of these that I've seen in the
past and currently are around ninety bucks, so you know,
a little more than a third of the price, but
that is not bad at all. And once they're gone,
I'm sure they're be gone. Girl scout cookies when we
(13:16):
come back. So go nowhere.
Speaker 3 (13:17):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM sixty.
Speaker 2 (13:23):
Howdy howdy howdy, Happy Saturday to you, Nil Savidra, here
with you until five o'clock. We have three hours that
give us some time to celebrate food and shake the
heaviness off of the week and talk about things we
agree on and that is good food.
Speaker 1 (13:37):
Man, gotta love good food. One of those things.
Speaker 2 (13:39):
We may not agree on which one's the best, but
one of those things is in February, late February through
early March, everybody gets fired up for Girl Scout cookie season.
Speaker 1 (13:50):
Right.
Speaker 2 (13:51):
So I was never a Girl Scout. I know that's
probably hard to believe, but I do like Girl Scout cookies.
They're delicious and people have, you know, strong opinions about
these two different bakeries. We've talked about that in the past.
You've got ABC Bakers and Little Brownie Bakers. That's why
(14:13):
it's really strange here in the Southland because you can
have one set of cookies or names of cookies in
LA and then a different set in Orange County. And
the way they kind of parse the lines is weird too.
It really has to do with the way they have
the different areas or groups of the Girl Scouts. For instance,
(14:36):
there is a particular cookie, the Lemonades. I think they
are that my wife Lala La loves and she turned
me on to them, and I, Lola La love them.
But you can't find them very easily in LA. You
got to get them out in Orange County. You know,
(14:56):
but they're very, very tasty. So you know, a lot
of people get into which, you know, ranking them. I
don't know how you can rank them. Robin, for instance,
what's your jam? Do you like Girl Scout cookies?
Speaker 1 (15:10):
I only like the thin mints? Thin mints?
Speaker 2 (15:12):
Okay, well that's a classic. Do you do the whole
refrigerator or freezer thing or do you leave them room temp?
Speaker 1 (15:18):
Room temp? Have you ever had them frozen? Nope?
Speaker 2 (15:22):
Oh my gosh, sister, you're missing out. You are missing out. Andrew,
what about you?
Speaker 4 (15:29):
I'm a samoa guy.
Speaker 1 (15:31):
Yeah, me too. Love him.
Speaker 2 (15:32):
The little bit of the coconut, a little bit of that,
you know, caramely chocolatey goodness.
Speaker 4 (15:38):
Right, I do have a least liked Girl Scout cookie.
Speaker 1 (15:42):
What's that?
Speaker 4 (15:42):
It's the lemon one. I just can't get into it.
Speaker 2 (15:45):
Okay, Which lemon one? Because there's a couple of them.
There's the low calorie lemon one, which are covered in
the powder.
Speaker 4 (15:51):
Okay, yeah, I don't like that one. What's the other one?
Speaker 2 (15:53):
The other one is what I just meant mentioned, So
that is the lemonades. They have like a lemon frosting
on the bottom and it's kind of like.
Speaker 4 (16:02):
Okay, I've tried both, just not a fan.
Speaker 1 (16:05):
Come on, now, why do you got to start fights with.
Speaker 4 (16:09):
The girls Scouts?
Speaker 1 (16:10):
Yeah? Come here? You in the brown Uh?
Speaker 4 (16:15):
Uh that's fair?
Speaker 2 (16:17):
Uh?
Speaker 1 (16:17):
And uh what where do you land on the the
thin mints?
Speaker 4 (16:22):
They're good with milk?
Speaker 1 (16:24):
Yeah? Oh yeah, that's that's for darn sure. Have you
ever tried him frozen?
Speaker 5 (16:28):
I have not.
Speaker 4 (16:29):
Oh no, that's not true. Confession time.
Speaker 5 (16:33):
When I was like in Vegas, when I was like
fourteen or fifteen, my mom used to hide her girl
Scout cookies in like a special small fridge in the garage,
and I would go in there and eat the thin
mints because she would freeze those ones.
Speaker 4 (16:44):
So yeah, no, I've had him frozen.
Speaker 2 (16:46):
Yeah, they're kind of I like them that way. I mean,
I'll have them both ways. I'm not going to, you know,
kick them out of bed for making crumbs. I'm just
saying that they're really nice. What about you, miss Kayla.
Speaker 5 (16:59):
I can't add my conversation because I'm also a thin
mint girl and I love them frozen and I love
them unfrozen, and I love them in bed at three am,
and they really like.
Speaker 2 (17:09):
There's other styles of you know, like different brands. I
don't know if Keebler makes them, but there's a couple different,
but none of them hit quite the way that the
Girl Scout ones do.
Speaker 1 (17:20):
I don't know what that's about.
Speaker 4 (17:21):
Yeah, you eat a hole, Well, I eat a whole
sleeve of.
Speaker 2 (17:23):
A sleep Yeah. Yeah, I'm down to the sleeve right now. Okay,
so let's break some of these downs. There's the caramel
chocolate chip. I don't know much about that one. They're
gluten free. That's probably why I don't.
Speaker 1 (17:36):
I don't. I you know, the the smors.
Speaker 2 (17:41):
I heard they're getting rid of these, but they're kind
of People refer to them as kind of like fancy
Keebler cookies. They're not terrible, but I think in twenty
twenty six they're going away toffee tastic.
Speaker 1 (17:59):
You know.
Speaker 2 (18:00):
Again, I have no need for gluten free, so I'm
not eating them. The lemon ups, I think those are
the one that are kind of similar to the old
Savannah smiles. They're the adventurefuls. Those are the brownie inspired cookies.
The tree foils or whatever, tray foils, treefoils, whatever they are.
(18:21):
They're just simple, like butter cookie type things. The lemonades
I do. Like the toast ya, I don't even those
are like French toast and maple syrup. I've never had those.
The dosy does are good. Those are the like little
nutter butters. But they have something in the something in
the cookie too.
Speaker 1 (18:42):
It's not.
Speaker 2 (18:45):
Coconut, but there's something that gives it a little extra tooth.
Maybe it's nuts.
Speaker 1 (18:48):
I don't know.
Speaker 2 (18:49):
Tag alongs like a Reesus, like if Reesus and the
Twigs had a baby kind of thing. The thin mits,
they are the goat man. They are the ones that
everybody wants, the simone I love. They also go buy
a different name in Orange County, I think. But these
are these are the battles that people go through as
(19:10):
to which one they want. I tell you, you give
me some moas and the thin Mints, and I'm golden.
The lemonades I'll put on a second tier and I'm
good with that. But like I said, they're harder to
find in La, so we always have to be out
somewhere else. I think we got them once when we
were like Apple Valley or something like that. So it
(19:31):
depends where you are. But good hunting to you, those
those little pushers are going to be at every grocery
store and everything else in between. You can order them
online now. You can find out online where they are
to get them. They have QR codes and everything. They're
very fancy now where you can order up all these things.
(19:51):
I think you would even have them delivered these days,
which is dangerous to say the least.
Speaker 1 (19:58):
All right, stick around, much more to come. You've been
listening to the Fork Report.
Speaker 2 (20:03):
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.
Speaker 1 (20:11):
I'd be Saturday to you.
Speaker 2 (20:13):
Hope you're doing well on this slightly breezy Saturday. It
looks like we'll see a little bit more weather coming
in sometime next week, probably hitting on Tuesday or so.
In most areas, a little bit of rain will take that.
It was nice to have some last week as wow.
Speaker 1 (20:31):
Berries. You know, I'm kind of hit and miss on
berries something.
Speaker 5 (20:37):
You know.
Speaker 2 (20:37):
The flavor of berries are fantastic. Sometimes the textures kind of,
you know, freak me out a little bit. Like strawberries.
I love strawberries, but the little seeds on the outside
a little creepy raspberries are a little love the flavor,
(20:57):
but the little bumps in the I don't know AnyWho.
If you love the berries, you got to make sure
they're safe. And the FDA just dropped some new plans
that they have about berry safety. Some say it's about time,
and this is kind of how it's broken down. On
January seventeenth, you may or may not remember, but the
(21:19):
FDA came out with their game plan planned for stopping
two nasty viruses, the neuro virus and hepatitis A. Why
because they were crashing your berry party and your enjoyment.
So these troublemakers got in. They showed up in both
fresh and frozen berries. And that's not good. That's how
(21:43):
you get sick. That's how I get sick. How do
they get contaminated? Well, berries aren't immune to the same
things that every other type of food, and that is
the basic stuff. Workers not washing their hands, I know, gross, right,
dirty water used during the processing of the fruit, cross contamination.
(22:06):
You got bad stuff that spreads from one place to another.
These are all things that get into how we consume food.
FDA admits they're still trying to figure out all the
ways these viruses stick around and spread. But that doesn't
mean just because they don't know exactly how it works
that they shouldn't be doing something. This is not a
(22:29):
new problem. Just last year, a Scenic fruit company had
to pull their frozen fruit from Costco. You remember that
they pulled it from Costco and they pulled it from Aldi.
That was a big deal. Willamette Valley Fruit Company they
recalled a bunch of frozen strawberries and fruit blends. Now
(22:49):
it gets a little crazy because you go back to
nineteen ninety seven, all of the outbreaks have been from
imported berries.
Speaker 1 (22:59):
Isn't that crazy?
Speaker 2 (23:00):
Since nineteen ninety seven, all of them have been from
imported berries, none from berries grown in the US.
Speaker 1 (23:09):
Kind of good to know. So what is the FDA
going to do about this at this point? Well, they're
rolling out a new plan.
Speaker 2 (23:15):
It's basically making sure everyone follows the food safety rules,
like really follows them. It's like any law, right, it
means nothing if it's not enforced, And the smallest of
these things can be end up being big problems. And
boy that ties into regular laws as well, right, the
small If you're not following the little ones, then people
(23:38):
don't tend to follow the big ones.
Speaker 1 (23:40):
So these are the rules.
Speaker 2 (23:42):
You got to stick to them, and we need to
lean on in this case, the FDA leaning on those
safety rules, getting the berry industry to up their gay period,
do more research on how these viruses work, even trying
to get some companies to offer vaccines to their works.
And I know anytime here anybody hears the V word,
(24:04):
it becomes political and everybody freaks out. So that's another
concern about it. The FDA Food Safety Guru says that
they're working with everyone from berry farmers. Obviously scientists are
in on this as well because they're all trying to
make this work. So keep in mind next time you're
loading up on berries in the store. Note the FDA
(24:27):
is working on this, but there's still concerns. No matter
what where you get something. You gotta have your own
regimen in washing and cleaning fruits and veggies. Your produce
is going to be important. And not just because in
the process of growing and harvesting and delivering, but you
(24:51):
also have to think, I don't care if your food's
organic and you by only organic produce, what if somebody's
picking it up at the groceries.
Speaker 1 (25:01):
You don't know who's picking it up, you.
Speaker 2 (25:04):
Know, doing whatever they do, trying to figure out if
it's right, bringing it to their nose, smelling it, whatever
it is. You don't know who's picking up, who's touched it,
and what's touched it in that process. Got if you
heard the reports of people getting people freak out about everything,
I get it, But like, don't put your packages from
Amazon or anywhere else on your tabletops because you don't
(25:27):
know where they've been. Well, you don't know where andything's been.
The way, you got to clean your tabletops regularly, clean
everything regularly, and certainly clean your prose. But berries are
going to be one of those things. They don't have
a tough outer skin that you're going to peel off.
You're going to be eating them in their entirety, and
therefore being clean is even more important. Our former producer
(25:54):
Dana Shaeffer's back in town. We're going to talk to
hersey what she's up to, and it involves desert.
Speaker 1 (26:01):
How could that be bad? So go nowhere?
Speaker 2 (26:04):
And then also coming up, we'll talk about jet chat
beat GPT and how people are using it to plan
their grocery list and this is a fascinating story that
might save you some money.
Speaker 1 (26:15):
So don't go anywhere, is what I'm trying to say.
Speaker 3 (26:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Sevedra.
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):
Do you do? Happy Saturday?
Speaker 3 (00:09):
To you?
Speaker 1 (00:09):
Lovely?
Speaker 2 (00:10):
Day to day, it's like bringeze going on. Looks like
some rain coming up next week, and of course we
can use that. Last week we were stepping into rain
just about this time, and we'll welcome more in this week.
It's actually kind of nice to have that going on
in Los Angeles. We will take it all right. So
(00:30):
you got that big superb Owl coming up next, that's
next Sunday, right a week from tomorrow. And of course
when it comes to having a big game party at
your house, or any party at your house, I don't
care if you're having food brought in, whether it's pizza
or any other delivery service. Of course, you just heard
me talking about Stonefire Grill, one of my favorites, one
(00:53):
of my absolute favorites, and I cannot recommend them, you
know more to you, they just are outstanding. But if
you're having that brought in, if you're making food on
your own, there are some rules you got to stick
to to make sure that everybody ends up having a
great time and not getting sick. So, whether you're bringing
(01:14):
food from the outside or you're cooking it on the
big game day, you gotta keep in mind some food
safety rules to keep everyone healthy. Now, the USDA says
bacterian food is one of the biggest party files you
can make. I can't agree more. Making people sick when
(01:34):
they're at your house is no good. So if you're
going to get takeout or delivery or whatever it might be,
you want to pop it in the fridge or keep
it warm in the oven until everyone shows up. You
don't want it to get in those that middle zone.
So we've talked about this a jillion times. You don't
want your pizza, your wings, your sliders, chili, whatever it
(01:58):
is to sit out in room temperature for more than
two hours. When it drops to room temperature, which is
you know, roughly around seventy some odd degrees, say seventy
one to seventy two degrees, is really around where they
consider it room temperature. So that sits between that danger
zone right forty degrees between forty degrees and one hundred
(02:20):
and forty degrees, So forty degrees or lower is chilling
or freezing and one hundred and forty degrees or higher
is cooking.
Speaker 1 (02:35):
So USDA calls this the danger zone.
Speaker 2 (02:40):
And that's when bacteria starts multiplying like crazy. As a
matter of fact, about every twenty minutes it doubles. That's
how insane it can get when you're in that danger zone.
So keeping food safe and you know, we do weird things,
will like understand food safety everywhere in our home and
(03:01):
be mindful of it, but then we'll go and have
a picnic and not think about it at all, or
take food to the beach. And the reality is when
that bacteria duplicates and multiplies like that, is you put
yourself in a situation of getting sick, and.
Speaker 1 (03:19):
You just don't want that.
Speaker 2 (03:21):
So if you want a good game plan for having
people over and enjoying yourself like the super Bowl, you
got to think about what you're doing and how you're
going to preserve it.
Speaker 1 (03:32):
So if you're getting take out, that's great.
Speaker 2 (03:35):
There's a lot of restaurants, by the way that could
use your love.
Speaker 1 (03:39):
Right now.
Speaker 2 (03:41):
There's a lot of places from Pasadena to Santa Monica,
all these places Los Angeles that even in Orange County
that weren't affected directly by the fires. But any of
these locations in southern California are being hit with all
(04:02):
kinds of issues, and so going out to them and
purchasing food is.
Speaker 1 (04:08):
A great idea. I highly recommend it.
Speaker 2 (04:11):
But if you've got a long drive home, you've got
to grab some insulated bags for your food. That's going
to be key. They're not expensive. You can find them
all over the place. Sometimes you can get them at
grocery stores as well for their hot deli food or
things like that. And you can tell because they're kind
of silver lined on the inside, but they're insulated, so
(04:32):
they'll keep cooler foods cool and hotter foods hot. Now
delivery professional delivery places, whether it's pizza or like you
see them pull them out of those bags. That's to
keep them warm. Those are special insulated bags. I know
when you get stuff from Stone Fire Grill, they package
it up in the foil containers that are sealed very
(04:53):
much like any regular caterer would do to keep these
things warm.
Speaker 1 (04:58):
That is for your safety.
Speaker 2 (05:00):
So keeping those things in mind if you're going to
go pick it up and not have something delivered that
now you're the delivery person and should keep food safety
in mind the same way the delivery people do. Either
serve the food right away, or you want to break
it into smaller portions stick it in the refrigerator. Why
do I say that, Well, if you take large portions,
(05:21):
and you'll see this on cheffy cooking shows and things
like that, you will see chefs take food out, they'll
put it on a cookie sheet and spread it very thin.
The purpose of that is that if it's clumped together,
that it starts cooling from the outside in, and so
(05:42):
you get different layers of warmness. And once you have
different layers of warmness, then you have different layers and
the possibility of building up bacteria. So when it says
hey break things down into smaller portions, that's so it
can cool off at a more eat even rate.
Speaker 1 (06:01):
You put it back in the fit your fridge.
Speaker 2 (06:03):
If you want to keep it warm, you can use
your oven, a warming tray. A slow cooker is great.
Keep it on the low setting or the warming setting rather,
and you keep stirring it and you will be fine.
So when reheating, you got to make sure any meat
or poultry hits one hundred and sixty five degrees. Again,
(06:24):
using a food thermometer for microwave reheating. Stir it up good,
so everything heats evenly. Now I have people ask me
how come I use the microwave to reheat I don't know, coffee, tea, cocoa,
just water. And then all of a sudden it looks
like it's boiling hot. And then all of a sudden
(06:45):
I stir it and it's super cold. Well, the reason
that is is because it's not heating evenly. It's just
not the way microwaves work. They're bouncing back and forth
and they're trying to hit it. A microwave, the actual
wave is near five inches long, so that thing's bouncing
around and hitting the metal parts and the insulation and
(07:08):
then trying to hit your food. And when doing that,
it's gonna hit different parts of the liquid in the cup.
So when you stir it now, the cold or the
cooler liquid is gonna mix with the really hot like
it's going to bring it down to a medium heat.
So that's why you have to continue to heat things.
Sometimes you just don't want to superheat it. If you've
(07:29):
ever done this in a microwave, it's not hard to do.
You put it something in there for three minutes or
something a liquid and then you go to put a
spoon in it, you will break the surface tension and
it explodes. It's crazy. It just pops and it can
be very dangerous. But you want to heat a little
bit of time, stir it, heat a little bit of time,
and make sure that it heats evenly. That's for soup, sauces,
(07:50):
any of those things. All right, More tips for staying
safe on Super Bowl with your food. And a very
great deal on a warm device that I came across
this past week. I'll tell you about where to find
that for just a steal. So go nowhere.
Speaker 3 (08:08):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:15):
How do you do Happy Saturday to you. We're already
in February.
Speaker 2 (08:19):
I say already because I know there was a lot
going on and people are joking about that January. January
was the longest year of the month. They're like, yes,
that was purposely said that. It seemed like it lasted forever.
And I think it's because the fires and a lot
of the things that took place. But I will tell
(08:42):
you that, you know, last year went by very quickly,
and I have no doubt this year will go by
quickly as well. Even more reason to hang out and
to savor food and friendship and family as much as
you can. The super Bowl coming up a week from tomorrow,
and with that, you're going to be having people over possible.
If that's your jam. And doing that, you've got to
(09:04):
be safe with the food. Whether you're ordering out and
bringing it in or you're cooking at home, you want
to make sure that you are keeping it fresh. Now
you can cook it all at home, that's great. I
recommend doing a little of both because there's something about
being able to not have the heavy weight of all
of it on your shoulders. And of course so we've
(09:25):
recommended our friends at Stonefire Grill. You'll hit your handle
and me talking about that they're coming on next week.
I believe next Saturday they're going to come on. But
I find their food to be outstanding. But regardless, if
you're doing that or you're making food at home, you
want to make sure soups, sausage, sausage, chili, your proteins, whatever,
(09:46):
are at the right temperature. If they're cold or cool,
they should stay cold or cool. If they're warm or hot.
They should stay warm or hot. You don't want anybody
getting sick sick, so toss anything that's been sitting out
for more than two hours hours in the danger zone.
The danger zone is what we talked about. That's between
forty and one forty degrees. Anything in there. That doesn't
(10:09):
mean anything that's out for two hours, but if you
have to know it's temperature, if it's in that zone
for longer than two hours, toss it. That's what they
do at restaurants. That's what you should do as well.
Using ice or warming trays is going to help you
cool stuff to keep it under forty degrees. Hot stuff
above one hundred and forty degrees and you're good. Make
(10:31):
those temperature checks. So when cooking at home, here's what
you're aiming for. Regular meat, beef, pork, lamb should be
at one hundred and forty five degrees a plus a
three minutes rest.
Speaker 1 (10:45):
Now.
Speaker 2 (10:46):
Ground meat is one hundred and sixty Chicken of any
kind is one hundred and sixty five. Eggs should be
one sixty. Fish one forty five. Leftover should be reheated
to one sixty five. Pork can be cooked to one
forty five. Steaks can be cooked to one forty five,
of course, but if you love wings, you got to
(11:08):
check those wings with a thermometer. If one's under one
hundred and sixty five, keep cooking the whole batch. Basic
safety is keep it clean. Wash those hands for twenty
seconds and with soap, and keep your prep spaces spotless.
Keep raw meat away from other foods. You use different
cutting boards and plates for revegies and your proteins. Cook
(11:32):
everything to the right temp. The food thermometer is going
to be your jam. You got a good instant read
food thermometer.
Speaker 1 (11:40):
That's what's going to help you out. You know.
Speaker 2 (11:43):
Make sure that you're chilling things properly. Refrigerate stuff quickly
if you're not eating it right away, keep things moving,
turn things over, get rid of the older stuff, and
make sure you have new stuff.
Speaker 1 (11:55):
And if you follow these tips, you're gonna be good. Okay.
I one last thing.
Speaker 2 (11:59):
So there is this triple slow cooker that is quite
nice and it's at Aldi now.
Speaker 1 (12:06):
These things normally go for around ninety bucks.
Speaker 2 (12:08):
They have three one and a half court crock pots
in them, or slow cookers if you will, and they're
all in one unit. They have three separate temperature gauges,
they have three separate ceramic inserts. They have three separate
glass lids serving spoons. All this stuff for thirty five bucks.
(12:31):
The name of the brand is Ambiano Triple Slow Cooker,
and it is at Aldi right now if you can
find them, because they're going like hotcakes. But this is
something that can help you keep things warm. They have
a warm setting, a low setting, and a high setting.
But for thirty five bucks, Man, you just can't beat
(12:53):
that again at Aldi, the Ambiano Triple Slow Cooker, thirty
five bucks. Most of these that I've seen in the
past and currently are around ninety bucks, so you know,
a little more than a third of the price, but
that is not bad at all. And once they're gone,
I'm sure they're be gone. Girl scout cookies when we
(13:16):
come back. So go nowhere.
Speaker 3 (13:17):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM sixty.
Speaker 2 (13:23):
Howdy howdy howdy, Happy Saturday to you, Nil Savidra, here
with you until five o'clock. We have three hours that
give us some time to celebrate food and shake the
heaviness off of the week and talk about things we
agree on and that is good food.
Speaker 1 (13:37):
Man, gotta love good food. One of those things.
Speaker 2 (13:39):
We may not agree on which one's the best, but
one of those things is in February, late February through
early March, everybody gets fired up for Girl Scout cookie season.
Speaker 1 (13:50):
Right.
Speaker 2 (13:51):
So I was never a Girl Scout. I know that's
probably hard to believe, but I do like Girl Scout cookies.
They're delicious and people have, you know, strong opinions about
these two different bakeries. We've talked about that in the past.
You've got ABC Bakers and Little Brownie Bakers. That's why
(14:13):
it's really strange here in the Southland because you can
have one set of cookies or names of cookies in
LA and then a different set in Orange County. And
the way they kind of parse the lines is weird too.
It really has to do with the way they have
the different areas or groups of the Girl Scouts. For instance,
(14:36):
there is a particular cookie, the Lemonades. I think they
are that my wife Lala La loves and she turned
me on to them, and I, Lola La love them.
But you can't find them very easily in LA. You
got to get them out in Orange County. You know,
(14:56):
but they're very, very tasty. So you know, a lot
of people get into which, you know, ranking them. I
don't know how you can rank them. Robin, for instance,
what's your jam? Do you like Girl Scout cookies?
Speaker 1 (15:10):
I only like the thin mints? Thin mints?
Speaker 2 (15:12):
Okay, well that's a classic. Do you do the whole
refrigerator or freezer thing or do you leave them room temp?
Speaker 1 (15:18):
Room temp? Have you ever had them frozen? Nope?
Speaker 2 (15:22):
Oh my gosh, sister, you're missing out. You are missing out. Andrew,
what about you?
Speaker 4 (15:29):
I'm a samoa guy.
Speaker 1 (15:31):
Yeah, me too. Love him.
Speaker 2 (15:32):
The little bit of the coconut, a little bit of that,
you know, caramely chocolatey goodness.
Speaker 4 (15:38):
Right, I do have a least liked Girl Scout cookie.
Speaker 1 (15:42):
What's that?
Speaker 4 (15:42):
It's the lemon one. I just can't get into it.
Speaker 2 (15:45):
Okay, Which lemon one? Because there's a couple of them.
There's the low calorie lemon one, which are covered in
the powder.
Speaker 4 (15:51):
Okay, yeah, I don't like that one. What's the other one?
Speaker 2 (15:53):
The other one is what I just meant mentioned, So
that is the lemonades. They have like a lemon frosting
on the bottom and it's kind of like.
Speaker 4 (16:02):
Okay, I've tried both, just not a fan.
Speaker 1 (16:05):
Come on, now, why do you got to start fights with.
Speaker 4 (16:09):
The girls Scouts?
Speaker 1 (16:10):
Yeah? Come here? You in the brown Uh?
Speaker 4 (16:15):
Uh that's fair?
Speaker 2 (16:17):
Uh?
Speaker 1 (16:17):
And uh what where do you land on the the
thin mints?
Speaker 4 (16:22):
They're good with milk?
Speaker 1 (16:24):
Yeah? Oh yeah, that's that's for darn sure. Have you
ever tried him frozen?
Speaker 5 (16:28):
I have not.
Speaker 4 (16:29):
Oh no, that's not true. Confession time.
Speaker 5 (16:33):
When I was like in Vegas, when I was like
fourteen or fifteen, my mom used to hide her girl
Scout cookies in like a special small fridge in the garage,
and I would go in there and eat the thin
mints because she would freeze those ones.
Speaker 4 (16:44):
So yeah, no, I've had him frozen.
Speaker 2 (16:46):
Yeah, they're kind of I like them that way. I mean,
I'll have them both ways. I'm not going to, you know,
kick them out of bed for making crumbs. I'm just
saying that they're really nice. What about you, miss Kayla.
Speaker 5 (16:59):
I can't add my conversation because I'm also a thin
mint girl and I love them frozen and I love
them unfrozen, and I love them in bed at three am,
and they really like.
Speaker 2 (17:09):
There's other styles of you know, like different brands. I
don't know if Keebler makes them, but there's a couple different,
but none of them hit quite the way that the
Girl Scout ones do.
Speaker 1 (17:20):
I don't know what that's about.
Speaker 4 (17:21):
Yeah, you eat a hole, Well, I eat a whole
sleeve of.
Speaker 2 (17:23):
A sleep Yeah. Yeah, I'm down to the sleeve right now. Okay,
so let's break some of these downs. There's the caramel
chocolate chip. I don't know much about that one. They're
gluten free. That's probably why I don't.
Speaker 1 (17:36):
I don't. I you know, the the smors.
Speaker 2 (17:41):
I heard they're getting rid of these, but they're kind
of People refer to them as kind of like fancy
Keebler cookies. They're not terrible, but I think in twenty
twenty six they're going away toffee tastic.
Speaker 1 (17:59):
You know.
Speaker 2 (18:00):
Again, I have no need for gluten free, so I'm
not eating them. The lemon ups, I think those are
the one that are kind of similar to the old
Savannah smiles. They're the adventurefuls. Those are the brownie inspired cookies.
The tree foils or whatever, tray foils, treefoils, whatever they are.
(18:21):
They're just simple, like butter cookie type things. The lemonades
I do. Like the toast ya, I don't even those
are like French toast and maple syrup. I've never had those.
The dosy does are good. Those are the like little
nutter butters. But they have something in the something in
the cookie too.
Speaker 1 (18:42):
It's not.
Speaker 2 (18:45):
Coconut, but there's something that gives it a little extra tooth.
Maybe it's nuts.
Speaker 1 (18:48):
I don't know.
Speaker 2 (18:49):
Tag alongs like a Reesus, like if Reesus and the
Twigs had a baby kind of thing. The thin mits,
they are the goat man. They are the ones that
everybody wants, the simone I love. They also go buy
a different name in Orange County, I think. But these
are these are the battles that people go through as
(19:10):
to which one they want. I tell you, you give
me some moas and the thin Mints, and I'm golden.
The lemonades I'll put on a second tier and I'm
good with that. But like I said, they're harder to
find in La, so we always have to be out
somewhere else. I think we got them once when we
were like Apple Valley or something like that. So it
(19:31):
depends where you are. But good hunting to you, those
those little pushers are going to be at every grocery
store and everything else in between. You can order them
online now. You can find out online where they are
to get them. They have QR codes and everything. They're
very fancy now where you can order up all these things.
(19:51):
I think you would even have them delivered these days,
which is dangerous to say the least.
Speaker 1 (19:58):
All right, stick around, much more to come. You've been
listening to the Fork Report.
Speaker 2 (20:03):
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.
Speaker 1 (20:11):
I'd be Saturday to you.
Speaker 2 (20:13):
Hope you're doing well on this slightly breezy Saturday. It
looks like we'll see a little bit more weather coming
in sometime next week, probably hitting on Tuesday or so.
In most areas, a little bit of rain will take that.
It was nice to have some last week as wow.
Speaker 1 (20:31):
Berries. You know, I'm kind of hit and miss on
berries something.
Speaker 5 (20:37):
You know.
Speaker 2 (20:37):
The flavor of berries are fantastic. Sometimes the textures kind of,
you know, freak me out a little bit. Like strawberries.
I love strawberries, but the little seeds on the outside
a little creepy raspberries are a little love the flavor,
(20:57):
but the little bumps in the I don't know AnyWho.
If you love the berries, you got to make sure
they're safe. And the FDA just dropped some new plans
that they have about berry safety. Some say it's about time,
and this is kind of how it's broken down. On
January seventeenth, you may or may not remember, but the
(21:19):
FDA came out with their game plan planned for stopping
two nasty viruses, the neuro virus and hepatitis A. Why
because they were crashing your berry party and your enjoyment.
So these troublemakers got in. They showed up in both
fresh and frozen berries. And that's not good. That's how
(21:43):
you get sick. That's how I get sick. How do
they get contaminated? Well, berries aren't immune to the same
things that every other type of food, and that is
the basic stuff. Workers not washing their hands, I know, gross, right,
dirty water used during the processing of the fruit, cross contamination.
(22:06):
You got bad stuff that spreads from one place to another.
These are all things that get into how we consume food.
FDA admits they're still trying to figure out all the
ways these viruses stick around and spread. But that doesn't
mean just because they don't know exactly how it works
that they shouldn't be doing something. This is not a
(22:29):
new problem. Just last year, a Scenic fruit company had
to pull their frozen fruit from Costco. You remember that
they pulled it from Costco and they pulled it from Aldi.
That was a big deal. Willamette Valley Fruit Company they
recalled a bunch of frozen strawberries and fruit blends. Now
(22:49):
it gets a little crazy because you go back to
nineteen ninety seven, all of the outbreaks have been from
imported berries.
Speaker 1 (22:59):
Isn't that crazy?
Speaker 2 (23:00):
Since nineteen ninety seven, all of them have been from
imported berries, none from berries grown in the US.
Speaker 1 (23:09):
Kind of good to know. So what is the FDA
going to do about this at this point? Well, they're
rolling out a new plan.
Speaker 2 (23:15):
It's basically making sure everyone follows the food safety rules,
like really follows them. It's like any law, right, it
means nothing if it's not enforced, And the smallest of
these things can be end up being big problems. And
boy that ties into regular laws as well, right, the
small If you're not following the little ones, then people
(23:38):
don't tend to follow the big ones.
Speaker 1 (23:40):
So these are the rules.
Speaker 2 (23:42):
You got to stick to them, and we need to
lean on in this case, the FDA leaning on those
safety rules, getting the berry industry to up their gay period,
do more research on how these viruses work, even trying
to get some companies to offer vaccines to their works.
And I know anytime here anybody hears the V word,
(24:04):
it becomes political and everybody freaks out. So that's another
concern about it. The FDA Food Safety Guru says that
they're working with everyone from berry farmers. Obviously scientists are
in on this as well because they're all trying to
make this work. So keep in mind next time you're
loading up on berries in the store. Note the FDA
(24:27):
is working on this, but there's still concerns. No matter
what where you get something. You gotta have your own
regimen in washing and cleaning fruits and veggies. Your produce
is going to be important. And not just because in
the process of growing and harvesting and delivering, but you
(24:51):
also have to think, I don't care if your food's
organic and you by only organic produce, what if somebody's
picking it up at the groceries.
Speaker 1 (25:01):
You don't know who's picking it up, you.
Speaker 2 (25:04):
Know, doing whatever they do, trying to figure out if
it's right, bringing it to their nose, smelling it, whatever
it is. You don't know who's picking up, who's touched it,
and what's touched it in that process. Got if you
heard the reports of people getting people freak out about everything,
I get it, But like, don't put your packages from
Amazon or anywhere else on your tabletops because you don't
(25:27):
know where they've been. Well, you don't know where andything's been.
The way, you got to clean your tabletops regularly, clean
everything regularly, and certainly clean your prose. But berries are
going to be one of those things. They don't have
a tough outer skin that you're going to peel off.
You're going to be eating them in their entirety, and
therefore being clean is even more important. Our former producer
(25:54):
Dana Shaeffer's back in town. We're going to talk to
hersey what she's up to, and it involves desert.
Speaker 1 (26:01):
How could that be bad? So go nowhere?
Speaker 2 (26:04):
And then also coming up, we'll talk about jet chat
beat GPT and how people are using it to plan
their grocery list and this is a fascinating story that
might save you some money.
Speaker 1 (26:15):
So don't go anywhere, is what I'm trying to say.
Speaker 3 (26:17):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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