You Guest It...Another Recall

Family Snack Night! Recalls and Allergies. Halt Bacteria Growth and Cross w/ Tiffany 

Episode Transcript

Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
Happy Labor Day weekend to you. It's a long weekend
for most. I am working today obviously, along with the
team that's here as well, and I will be working
on Monday. Handle will be out, but the morning show
gang will be there and I will be holding the reins.

(00:22):
It'll be a good time ad by all, so join
us there, won't you. I'm talking about some appetizers out
of Southern Living. Of course, they always have the good,
yummy appetizers, and I thought this would be a good
time to go over some of these for the holiday weekend.
Snacks are the best. I was telling you at the

(00:43):
top of this discussing about how my wife has been
doing snack nights. Sometimes my son and I will go
we'd like snack night, please, and then we get a
bunch of different snacks, we hang out, watch some TV,
and that's our meal for the evening. And there's something
really fun about having choices, lots of choices and different

(01:06):
flavors and stuff. So I'm going through some of these
Southern Living ideas for you because I like them. And
this is one of my favorite types of snack, and
that is corn fritters. I just love corn. I love
cream corn. I sound like, oh, what was it? It
was Bubba Gump shrimp when he goes through and Lissa,

(01:31):
I like corn fritters. I like corn on the cob,
I like corn off the cob. I'll take it all.
Corns just yummy. But corn fritters just are you know,
let's fry. Come on, It's most wonderful in the world.
So you're gonna need some canola oil or peanut oil

(01:51):
or some high heat or high smoke point oil for frying.
All purpose flour that's gonna be the base your dough.
By the way, baking powder that adds, you know, some
lightness to and texture. Baking soda which helps the baking
powder leave in the mix. So baking soda is sodium bicarbonate,

(02:14):
and then baking powder is sodium by carbonate, but also
has an activator, has an acid activator in there as well.
So kosher salt enhances the flavor of the fritter's granulated sugar.
This just gives a little sweetness and accents the sweetness
of the corn there eggs to bind the batter together.

(02:37):
Shortening this gives richness. You can use baking grease because
that's always even more awesome. But if you have somebody
doesn't eat that type of thing, then you can use
shortening for it. Whole milk moistens the batter. Again, if
you're that somebody doesn't drink milk, you can use substitutes there,

(02:58):
but moisten is the batter gives that l like fluffy consistency.
Fresh or frozen and thawed corn, So you want if
you can get the fresh stuff, it's great, take it
off the cob. It's fantastic, very simple. You heat the
frying oil. You want to heat it to three sixty five.
Make sure you have a thermometer if you don't have
a fryer, to let you know that you've got it

(03:18):
at the right timp. That's what keeps things crispy and
not all oily and weighed down by the oil. If
it's not hot enough, it's going to absorb more of
the oil. Then if it's hot and it's bubbling, that
bubbling means it's extracting the water out of there, which
makes it crispy. So you make the batter. You sift

(03:42):
combined the flour, the baking powder of the baking soda, salt,
and sugar. Then you add the egg, melted shortening, and milk,
and you whisk it together until it's smooth you want.
You know, it doesn't have to be you know, kind
of like pancake ish batter.

Speaker 2 (03:59):
There.

Speaker 1 (04:00):
You drop the fritters in by the spoonfuls into the
oil fry until golden brown, about ten to fifteen minutes,
and then you serve them up. You can serve them
with a slotted spoon. Make sure that you're draining them
on that paper lined plate or whatever you want to
serve them hops. You don't want them so hot they're gonna,
you know, be horrible to eat. Don't overwork the batter.

(04:24):
As I said, it'll be dense and it won't cook through.
The denser it is, the harder it is for it
to cook all the way through. It'll be too dowey.
Check your oil temperature. Keep in mind every time you
put something in there that's pulling the heat from the oil.
So if you're throwing batch after batch after batch and
you're not watching the temperature making sure it's staying at

(04:45):
that three sixty five. Then again it's going to absorb
the oil and it's not going to fry properly. Also,
don't overcrowd the pan when you're frying if you put
too many of something in there. In this case it's
the corn fritters. But if you put too much stuff
in there, again, it's gonna fight the temperature of the oil.

(05:07):
It's going to bring the temperature down and they are
not going to fry properly. These that's a cardinal sin
when it comes to deep frying. And then you cool
cool them down and you can do all kinds of things.
You can add different herbs and spices to them. Afterwards.
You can put you know, heat like cayenne pepper, You

(05:28):
could add bacon, you could add cheese, but do all
kinds of things. You can put a little bit of
You can have them sweet with maple syrup or honey.
You can have them with like a honey mustard or
a ranch as a dipping thing. But super duper tasty
and a great idea if you're having folks over another

(05:50):
thing for you know, for appetizers and something like that,
as a black bean and corn salsa. I like salsas
that are a little different. Maybe they're sweeter with some
mango chopped up mango in there, or they're super colorful
and have different textures that bring them about. And a

(06:11):
black bean and corn salsa is one of those that
is beautiful to look at but also quite delicious. This
doesn't take a lot of time, maybe thirty thirty minutes
all in, but it's a mix of really wonderful things.
So two and a half fresh corn kernels from five ears,
two and a half cups rather from about five years.

(06:37):
Let's see one tablespoon olive oil to teaspoons ground cooman.
One cup chopped red bell pepper from one medium pepper.
Two fifteen ounce cans of black beans. You want them
drained and you want them rinsed. One cup chopped plum tomatoes.
That's about two medium tomatoes there, one cup chopped onion,

(07:02):
one or half cup chopped fresh cilantro. If you don't want,
you know, cilantro in there, and you're one of the
percentage that it tastes like soap to you, then you
can use parsley or something like that in there. I'm
a fan of. If you're gonna use parsley, of like
Italian flat parsley, three tablespoons fresh lime juice that's about

(07:26):
two lines one tablespoon finally chopped alipeno chili. You don't
have to seed it, and then three fourths teaspoon kosher salt.
Now you heat the corn in a skillet, put it
on medium high heat, add corn and oil. Cook. You
stir it occasionally. Cordon's browned about five to seven minutes,

(07:49):
and at that point you add the coumen. You cook it.
Continue to cook it, sturing occasionally you'll smell it. It's
gonna start smelling gray about a minute. Then you remove
it from the heat during the bell pepper until combined.
Then you transfer that to a large bowl and you
can add the beans, the tomatoes, onions, cilantro or flat parsley,

(08:10):
lime juice, jalapeno and salt into the corn mixture and
you just gently toss it to combine. It's best to
let it stand for about ten minutes or so so
that the salts absorbed, the flavors or the acid is absorbed,
and the balance and then you end up having something
so yummy. Now I want snack night.

Speaker 3 (08:32):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.

Speaker 1 (08:39):
I had to get a snack. All this talking about
little snack foods. I was like, man, that ain't needs
some cheese. It's AnyWho. But I'm back here with you,
focused and ready to go, reminding you that a week
from today we will be out. I say we because
it's not only me and of course Kayla will be

(08:59):
with me out in Long Beach, but Bill Handle will
be joining me as well as we broadcast live next Saturday,
the sixth in the LBC there in Long Beach at
Second in pH at Wild Fork Foods, and we're gonna
have a blast. It's a good time. It's their one
year anniversary of that location. We'll be celebrating with samples

(09:22):
of their food, which I gotta tell you they do.
They do fantastic job. We had such a good time
last time and every listener loved it. So please let's
blow it out. We had over five hundred people last time.
Come and enjoy yourself. Let's blow it out. Let's double
that and get you fed, have a good time. We'll

(09:44):
be giving away all kinds of things, including a barbecue.
I think we'll have some Dodgers tickets as well. So
it'll be a big day and again Bill Handle and
I will be out. There will be barbecuing, so you know,
bring your chairs, bring your appetite. It'll be a good time.
But yeah, it was just tons of fun last time.

(10:06):
So a week from today will be out and about
and then I think the following weekend, on the thirteenth,
I think we are out at the Manhattan Beach Food
and Wine event. We did it last year. We'll let
you know. It'll be good fun of course, had by all.
All right, So egg recall if you haven't heard about

(10:26):
this Country Eggs LLC. They recalled their brown cage free
Sunshine yolk eggs. They're sold in California and Nevada. I
don't tell you about all these recalls. There's a lot
of them, but when they hit California and the like,

(10:47):
I want to let you know. So health officials reported
ninety five salmonila illnesses across fourteen states, including eighteen hospitalizations,
So do not eat cartons marked number DASH seven six
nine five was sell by dates of July first through
September sixteenth, twenty twenty five. So make sure you take

(11:10):
a look at that carton. The CDC states that these
multi states with the salmonila outbreak were linked to these
Country Eggs LLC Brown cage free Sunshine yolks, and you
gotta be careful with that stuff. It just is not
worth it. So if your carton matches the code and date,

(11:32):
don't eat the eggs. We turned them to the store
that you purchase them for a full refund or dispose
of them at home, And then you should clean and
sanitize any drawers, shelf, bowl or anything that came in
contact with that carton of eggs. If you can't verify

(11:54):
the label, like some people like put them in a container,
they take them out of the box. The the safest
choice released to throw them out. So if you go, oh, well,
I think these were those, but I don't know when
at bottom or what the date was on them, it's
just safer to toss them. So if you have any questions,

(12:16):
you can call direct to Country Eggs at eight hundred
seven two two three four four seven. That's eight hundred
seven seven two three four four seven, or you can
email to info at Country EGGSLLC dot com. Keep in
mind that salmonila is not something you want to mess

(12:36):
around with. It typically will cause fever, sometimes very high fever,
stomach cramps, diarrhea, nausea, vomiting, not fun stuff. It can
This is what people don't know. They assume with food
poisoning and things like that. They're like, well, it would

(12:57):
happen within I don't know, twenty minutes, twenty five minutes. No,
it can be anywhere from six hours to six days
after exposure. So it's kind of hard to think backwards.
Sometimes I can't think about what I ate six days
ago for pizze. So most people recover within a week,
but younger children, older adults, weekend immune system, maybe pregnancy

(13:24):
you get have a higher risk for severe illness. So
don't play with that, certainly if you fall into any
of those categories, because all you're gonna end up doing
is putting yourself in an unnecessary situation. So if your
eggs are from a different supplier, or your carton doesn't
show the number c A dash seven six ninety five

(13:46):
within those dates, you can, you know, eat them per us.
But if not, you should be aware of that. These
things come out on occasion, and like I said, some
of them. Maybe there's not a lot going on in California,
so I don't really mention them, but this is a
This is kind of a big deal at this point

(14:08):
for them to be primarily in California Nevada. They're so specific,
they're easy to figure out which is which, and in
this case, which one's causing the problem. It's it's best
just to deal with that. Now. There has been some
salad kits also being recalled. They're sold in twenty five states.

(14:32):
This is from the US Food and Drug Administration as well.
So Taylor Farms Honey Balsamic salad kit may contain undeclared
sesame and soy allergens, so this is a voluntary recall.
This is a lesser thing to me because unless you

(14:54):
have allergies that sesame and soy allergens, then they're not
going to hurt you. So ultimately, to me, the worst
kind is one that's going to affect everybody, and they're
harder to tell. But to keep these things in mind.
If you have anybody who has soy allergies, Taylor Farms

(15:17):
salad kits, the honey balsamic it should keep in mind
as well. Stick around more to come when we come back,
as we'll be wrapping things up in the next thirty
minutes or so and handing it over to Tiffany Hobbes,
who will hand it over at seven to Michael Monk.
So go nowhere.

Speaker 3 (15:36):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.

Speaker 1 (15:41):
How do you do? Thanks for hanging out. Don't forget.
On Monday, I will be at the Helm of the
Bill Handle Show with the Bill Handle Morning Show crew
Kno and Ann and Amy and Will, and we'll be
doing our thing on Monday, Labor Day. So join me there,
won Shoe. I know some of you have hit me

(16:03):
up saying that you're working that day and are glad
we are live, and I'm glad too. Thanks for joining us.
Then on Monday, and don't forget, we are going to
be broadcasting live from Wild Fork a week from to
day in Long Beach, Second and pc H it's their

(16:26):
one year anniversary. Bill Handle's going to join me and
we're gonna have good time. Free samples, food samples and giveaways,
all kinds of stuff. Come out and have a good time.
It'll be a lot of fun, all right. So y
two k you remember that Holy Smokes, they thought everything
was going to break down the year two thousand and
everything was going to go nuts because the computers we're

(16:50):
going to think it was nineteen hundred or something like that,
and they weren't going to know what to do and
they would explode. And nothing happened. We were all fine.
But I remember actually broadcasting on the roof of KFI
back then. We weren't here in Burbank. We were in
on sixth then Ardmore and we were broadcasting. I was

(17:12):
with Tim Kelly the Tim O'Neil show back then, and
we are broadcasting the moment we changed to, you know,
the New Year. I think Jay Leno was on Hollywood
Mountain Mount Lee there and they lit up the Hollywood sign.
I think we still don't really have a central location.

(17:35):
I mean we have Hollywood and Highland and things like that,
but Grand Park but I don't know, we don't know
what to do with ourselves in LA. But I think
that was what's going on now. So you go back
to all that twenty five years ago and you think, wow,
you know all those changes, Well, what about the food changes?

(17:56):
There were some things that were popular in the nine
and the beginning of the oughts. As they say at
Taco Bell which are coming back. You have the Cool
Ranch to Rito's Loco Taco two forty nine, it's coming back.
All these are under three bucks. So you got that tongue,
that tangy crunch right, and it's the that tangy cousin

(18:23):
of the og Nacho cheese show. You have the double
Decker Taco to forty nine, bean slathered soft tortilla hugging
a crunchy taco shell. You remember those, get the best
of both worlds. Seven layer burrito, big time vegetarian staple,
stacked with beans, rice, guacamole, sour cream, lettuce, tomatoes, and cheese.

(18:49):
The Chili Cheese Burrito to ninety nine cult classic fans
have been bagging Taco Bell to bring it back for
a long time. And one of my all time favorites
the caramel apple in Banada two ninety nine. You remember
that that little thing? Oh so good? I mean often

(19:11):
it's hot, you got a lot of cool down, but
it's gooey and yummy fried pastry, and man, I can
still taste it. I love that thing. But it's not
stopping at food only. They're leaning all the way into

(19:32):
y two K energy with limited edition merch as well,
and even a Crunchkin digital Taco pet Boy. All right,
it lives in the Taco Bell app so you can
feed this little taco guy while crushing double deckers and

(19:52):
living your dream, your best dream. And since the crunch
Wrap Supreme turns twenty this year, Taco Bell is also
rolling out the new nine dollars Discovery Lux Box. It
includes a crunch Wrap, Cool Ranch DLT and more so
kind of your deluxe why two K starter pack there.

(20:13):
So if you were around back in the day in
the early two thousands, Taco Bell is going to bring
you back. It's a kind of a reunion tour for
your mouth, for your taste buds, so says Food Beast,
and they want you to enjoy all this stuff. You
can get out to your local Taco Bell and enjoy

(20:34):
that stuff. I do love me some Taco Bell for sure.
I don't know why anybody wouldn't want to go out
there and enjoy their deliciousness. Hmm Okay, this I kind
of was going to save for next segment, but let's
let's get into this. So everyone most everyone knows if

(20:57):
you're on antibiotics, if you you know, have wine with
dinner or whatever, you're not supposed to. You don't want
to mix those two things because it can mess with
the effectiveness of antibiotics. They work in a specific way,
and if you mess with that, then you're not gonna
They're not gonna do what you need to do. Well,

(21:17):
now there's new lab tests that reveal that not only alcohol,
but caffeine may alter bacterial defenses, so it will reduce
the impact of certain antibiotics. And now they're calling for
more research. You know, they kind of stuck their toe

(21:39):
into this and now they need to know more because
this is from the university. I can't pronounce that, but
it's in Germany. Found that caffeine may mess with certain
antibiotics against the COOLi and that type of thing. So
these lab tests show that the presence of caffeine increased
the amount of amoxicillin required to halt the bacteria growing

(22:03):
up to forty percent. So that's a pretty major drop
if you are wanting these antibiotics to work. That's actually
a pretty pretty solid risk of effectiveness when you start
dumping forty percent. So plenty of science supporting the benefits

(22:25):
of drinking a daily cup of coffee. I know that
goes back and forth to coffee, milk I think is
one of eggs, wine. These things go back and forth.
It's like, oh, they're great for you, you should have
at least this day or this a week, and then, oh,

(22:46):
my gosh, you're the worst thing in the whole wide world.
You're probably going to augur your face and your life
into the ground with what you're eating. And it's you know,
everybody's run running and screaming. But for now, the preliminary
looks at that some antibiotics won't work well when you're

(23:06):
drinking coffee. Something to think about. All right, more to
com go to where we'll also talk to Tiffany Hobbs,
who's going to be taking over the rains at five
o'clock and then handing them at seven o'clock over to
Michael Mounts. So go know where 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

(23:28):
and anytime on demand on the iHeartRadio app. I know
it's been a heavy week news wise, but this is
our sanctuary to come and hang out and relax and
talk about food. I'd love for you to join me.
On social media. The main one for food and all
of that is at fork Reporter on Instagram at fork

(23:51):
reporter on Instagram. For those of you who don't know this,
I'm a maker. I know there is some of you
that have been stumbling across some of the things that
I make and you're like, I didn't know. I've been
listening to you for years. But I love making things.
I love fixing things. I love movie props, all kinds
of stuff like that. And I have a shop that

(24:12):
I work out of in my home. So if you're
interested in that, you can follow me and join me
at Savco Industries that's SAA v COO Industries and see
some of that there. I'm having a good time working
on a working on a backyard. I'm doing an installation,

(24:35):
an Indiana Jones installation in the backyard. I like things
to look at and fun things to have in the backyard.
So anyway, so I'm working on that and you can
see some of the parts of that going on right now.
So coming up moments from now, we have our friend
Tiffany Hobbes who precedes Michael Monks and Tiffany, what do
you got going on? My friend? Hi?

Speaker 2 (24:57):
Hello, well hello, then hello the darling.

Speaker 4 (25:01):
You know, after we cover the big stories that are local,
which we always start with crime stats, things that the
governor saying, updates on Emmanuel Horrow, of course, we're going
to get into some really interesting news. The aliens maybe
on their way and closer than we think. There are
some predictions made about a mystery interstellar object that's floating

(25:25):
out there in space and it's on its way here.
Maybe maybe not, we don't know. At six o'clock, a
little bit after six o'clock, we're going to get into
the details of what Burning Man is, the Burning Man Festival,
don't say it the orgy Dome, orgy Dome, orgy Dome.

Speaker 2 (25:46):
There are four men enter, no one lee, a family show.
There's also a baby that was born.

Speaker 4 (25:56):
I don't know how this relates to the Orgie I
don't know, but there's a baby that also was born.
So there's a lot going on at Burning Man. I'm
gonna get into where Burning Man actually started. It didn't
start with an Orgie Dome. Surprise, surprise, and how it's
gotten to this point because the story behind it is fascinating.

(26:17):
And then our scammer's gonna scam segment has a couple
of stories, really really fun stories. If you're not a
victim of these stories, and we'll talk about that after
six point thirty and then around the end of the show, Ozimpic.
You know that weight loss Master drug has another side
effect that will affect ladies in a very uncomfortable way

(26:40):
down there, so a lot to cover.

Speaker 1 (26:45):
Oh, like the heels of her feet, a little further.

Speaker 4 (26:48):
North, kind of in the middle area of the lady,
a little further north around the place where the you
know you'd put to use during the orgy dome in
the origin.

Speaker 1 (27:00):
You're gonna have to be more specific. I've been married
for seventeen years.

Speaker 4 (27:05):
The place where babies come from storks. Yes, your storks
are going to God. Oh, zimp You're gonna get storked
in the orgy dough a lot of different ways.

Speaker 1 (27:17):
We don't need another hero. The orgynme.

Speaker 2 (27:23):
I love talking to you.

Speaker 1 (27:26):
Yes, we have. We have similar references in life.

Speaker 2 (27:29):
Dog Shall we share the text? We can't do that camera,
Oh no.

Speaker 1 (27:34):
But we did have an exchange of something that old
eagle ears over here heard me say. But I don't
know if anybody else noticed what I said. Sometimes I
throw things in on handleshow and usually someone will catch it,
either in the room or whatever. I'll get a text
from a friend or someone hit me up on social media.

(27:55):
But this one got by everybody as far as I know.
I haven't on and Cono usually catches him. But and
then I get a text from the Lovely Tiffany saying,
did you by chance say this on the on the
Handle show?

Speaker 2 (28:13):
I'm like, what he said?

Speaker 3 (28:15):
What do you mean?

Speaker 4 (28:15):
I would never say such a thing. And I had
the time stamp I heard it.

Speaker 1 (28:20):
Yeah, Treadmill, Well, I'm sorry. You do a story on
the orgy dome sometimes. Uh it was the perfect Yeah,
you know everybody was thinking it. Yes, Lovely Anyho, you
can hear a much tamer and well put together program. Now,

(28:43):
what's your go to jam at Taco Bell?

Speaker 2 (28:47):
Oh Man?

Speaker 4 (28:47):
You know I I love a regular chicken soft taco,
wild sauce, cinnamon twists, and a doctor pepper.

Speaker 1 (28:56):
Okay, Now do you remember the caramel and apple and banadas?
I do, And I was just talking about them coming
back and I missed those.

Speaker 2 (29:07):
Yeah, It's just it makes you feel.

Speaker 4 (29:09):
It does bring back that nostalgia, that singing of the
roof of your mouth and your tongue. You know, like
McDonald's apple pies.

Speaker 1 (29:16):
No, they cook them on the sun. But the molten
lava they had also, you remember before the cinnamon cuispas
or what they used to have, the cinnamon crispas, which
was a flower tortilla deep fried and then covered in cinnamon.
Do you remember those, No.

Speaker 2 (29:35):
That might have been a little bit too rich for
my blood or my family's at the time.

Speaker 1 (29:39):
They were way better at No. Then they switched them
out with those puffy cinnamon things that they have now
that I'm not super crazy about.

Speaker 4 (29:49):
You know, give me some warm, fresh cooked cinnamon twists
and an orgy dome and we're good to go.

Speaker 1 (29:54):
Yeah, I know you're trying to get me to say it.
I won't. All right, Well, you've got Tiffany Hobbs coming
up moments from now and she will give you all
you need to know, and then that will be followed
by Michael Monks. So what I'm saying is go nowhere,
all right, Tiffany, I'll be listening. Everybody. Enjoy the rest

(30:18):
of your long weekend. A reminder, I'll be out at
the Wild Fork Foods in Long Beach. Second and pch
would Bill handle a week from today broadcasting live all
kinds of giveaways and food and stuff. Please come out
and celebrate their one year anniversary with us. They're good
folks and the food's outstanding. What else did I want

(30:41):
to remind you about? What else? I think? That's oh
last weekend for Zelmans. So if you want to get
your Zelmens on, use the code KFI at Zelmans dot
com for your three pack. That'll give you ten percent
off and it will also enroll you in the chance

(31:03):
to win dinner with Handling Me testing Zealmans in October
at the Anaheim White House. But a special code just
for today is code FORK twenty five. So for a
five pack or ten pack of Zelmans you'll get twenty
five percent off and still be put into the drawing

(31:23):
as well. That is Zelmans dot Com. Use fork twenty
five for a five or ten pack for twenty five
percent off. All right, be empathetic, be kind, and I'll
see you on the flip side.

Speaker 3 (31:37):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty