February 15, 2025 • 29 mins
Kiss ready breath is right around the corner and Zelmins has a deal just for you. It's the one year anniversary with the partnership of Zelmins and the Fork Reporter and they want to give you a first time deal. Buy a 3 pack and get a second 3 pack for 50% off. It only lasts until tomorrow so you might want to take advantage of this stellar deal! From February 7 to February 28, just swing by aparticipating 7-Eleven on Fridays and grab a small Slurpee for free. You can pick from flavors like Cherry, Blue Raspberry, or even the limited-time Coca-Cola. All you have to do is walk in, grab yourSlurpee, and say “thanks"
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. It is the Fore Report.
I'm your Well Fed host, Neil Savedro. We celebrate food
for three hours every Saturday, and I appreciate you taking
the time to hang out with us. Something of note
coming up, Michael Monks, our very own Michael Monks is
(00:22):
doing a two hour news special on the fire. Is
going to air tonight at seven pm and it's going
to replace Sunday at two pm. I encourage you to
give it a listen. It's titled La Fires A Path Forward.
So it's a two hour special looks at obviously the
devastation and all the effects of the wildfires through the
(00:43):
voices of the people that have actually lost their homes unfortunately,
the people that covered it, the ones taking charge to
rebuild Knee aftermath, lots going on, obviously, So the conversation
includes a look at the history of the properties that
were lost, any of the economic impact. Obviously, there's going
(01:06):
to be a lot of that spirit of La Rising
and beyond. So Michael Monks special two hour look into
the fires of the Aftermath tonight at seven and it
will replay on Sunday at two pm. And now I
want to celebrate with you because you folks have been
so curious about my partners in Zelman's Minty Mouth Mints
(01:31):
zelman Z E L M I n S dot Com.
Slash Fork is where you want to go to get some.
So I thought I'd bring my buddy Anthony raisin On
who you know created this and partners with his son
and his wife to bring this, I mean, truly a
family affair.
Speaker 1 (01:51):
One year.
Speaker 2 (01:52):
They have been great partners and sponsors here on the
Fork Report. Anthony, how you doing, buddy?
Speaker 3 (01:58):
Great Neil always special to talk to you, and you know,
it's hard to believe. I was looking back the other
day and said, it's our anniversary with the Folk Report
coming up now. Not only is it the Valentine's Day weekend,
but this is one year since we started this incredible
relationship with you, and you know, it's just been amazing
(02:19):
to see the love, the support, and you know, we
get a lot of great feedback from the Folk Report
listeners as to you know their you know their use,
how they're using Zelmens and couldn't be happier to be
a sponsor of the show with you.
Speaker 2 (02:34):
Well, we love it and it's one of those things
that it is. We get asked a lot about it, Anthony,
he both handle and me. But I will tell you
my personal experience is not only do I get asked.
I mean I have great partnerships, and you know how
choosey I am. You and I are in constant communication.
Is to the message, and you know how we even
(02:56):
talk about Zelman's, so you know how I am about
partnering with people and bringing them to the audience because
they're my listeners there.
Speaker 1 (03:04):
This is a partnership.
Speaker 2 (03:05):
But I will tell you I get asked about Zelman's
all the time, including from other partners and friends. Chris Perez,
my pal from American Vision Windows, he's the president over there.
Speaker 1 (03:18):
In a call with.
Speaker 2 (03:18):
Him the other day, he goes, hey, do those really work?
And I said why you? I go, do you I
pitch your product? Do you think i'd pitch it if
I didn't use it and like it? And he goes,
well no, And I go, then why would it be different?
And you were kind enough when I told you that
story to send him some sou explain the path like
how it came to be and what makes Zelman's different.
Speaker 1 (03:42):
Why is not just a mint or a breath freshener.
Speaker 3 (03:48):
Okay, So, as you know, and you're pioneered the breast
capsule over thirty years ago with the previous company that
you had, and we, you know, we we exited breath
business and moved on to other things. And it was
actually Jared who probably about eight years ago, said why
don't we get back into the breath business. There's nothing
(04:10):
out there on the market that actually does what we
used to do. And we went back to the drawing board,
worked with our R and D team, worked with some
of you know, I call them the crazy scientists, and
put together a natural product. Most people, you know, would
expect something that works as well as elmonds to be
(04:31):
full of chemicals. It's a natural product. We use parsley
seed oil as the base. Parsley, as you've explained to
your listeners you know, for the past year, has been
used for centuries as a natural breath the ode rise.
So not only does it help freshen your breath, it
helps settle your stomach. There's so many great things about
parsley seed oil that we were able to harness a
(04:55):
very specific strain of.
Speaker 4 (04:57):
The parsley seed oil.
Speaker 3 (04:58):
And when people say to me, well, what makes it different,
I tell them, when you pull up to the gas
station in your car, you've got all those different selections
at the pump and you know which which gas are
you going to put in?
Speaker 4 (05:11):
Well, you want to put the best gas impossible.
Speaker 3 (05:13):
Then when you pull up to the airport and you
see the aeroplane, you hope and pray that they're using
what's called jet a fuel because you want the purest
and the best.
Speaker 2 (05:23):
Well, yeah, that of course makes the most sense. You
if you're going to be putting your life in the
hands of an airplane to have the best fuel. How
does that tie into in this case the parsley seed oil.
Speaker 3 (05:35):
Well, you know, it's all about the level of you know,
of the product that you're using.
Speaker 4 (05:41):
It's no different when you know when you're eating out.
Speaker 3 (05:43):
I know you have Wildfork as a sponsor, and I've
been a customer of Wildfork for many, many years because
I believe their food is the best out there that.
Speaker 4 (05:54):
You can buy.
Speaker 3 (05:55):
So if you can get your hands on the best
and it doesn't cost you know too much to do that,
you buy the best that you can. You know, with Zelmans,
we always strive to use the best. We use natural
mint on the coating. We do whatever we can to
make the product as delicious and as efficacious as possible.
(06:16):
And throughout all of this the number one question we get,
and you know it because you get it from your
listeners and you mentioned earlier on from other advertisers.
Speaker 4 (06:25):
Does it work? Well? Of course it works.
Speaker 3 (06:27):
You cannot sell hundreds of millions of capsules and be
on the air for years and years with a product
if it doesn't work. Consumers are smart. Zelmons is not
a cheap product, so it has to work, and it
better work, you know, every time you use it, and
it needs to be the best on the market, otherwise
people wouldn't keep buying it.
Speaker 1 (06:47):
It's not about cheap and easier. I like that.
Speaker 2 (06:50):
It is truly about value. And I want to tell
people this because I thought this was very generous. It's
the one year anniversary for Zelman's as a sponsor on
the four Report.
Speaker 1 (06:59):
One of the reasons is why Anthony and I.
Speaker 2 (07:01):
Anthony and I are talking because people ask me so much,
but they've got a really special offer for you.
Speaker 1 (07:06):
You can't miss this.
Speaker 2 (07:07):
Whether you're a new or existing loyal Zelman's customer. It's
a buy one, get one fifty percent off deal on
their best selling three pack. So that means when you
buy a three pack, you get a second three pack
for fifty percent off. They've never offered this particular deal before,
so take advantage, save big, don't waste wait because this
(07:29):
isn't forever.
Speaker 1 (07:30):
It will be gone tomorrow with me.
Speaker 2 (07:33):
So the only way to get this deal is to
go to Zelman's dot com slash fork that's zelmans dot
com slash fork, Z E L M I n s
dot com slash fork to get the special offer.
Speaker 1 (07:46):
We'll be back with more.
Speaker 2 (07:47):
I want to ask Anthony a little bit about the
progress of the Zelman's product and beyond.
Speaker 1 (07:54):
So stick around.
Speaker 5 (07:55):
You're listening to the Fork Report with Nil Savedra on
demand from KFI.
Speaker 2 (08:02):
Don't forget. We are with you until five o'clock. A
lot to get into today. As a matter of fact,
I've went through Eggs and a whole deep dive on
Eggs earlier, and also want it reminds you as to
what's going on later today. After Tiffany, you'll hear Tiffany
Hobbs at five o'clock and then a special at seven
o'clock tonight. La Fire is a path Forward, a two
(08:23):
hour special with our very own Michael Monks, a very
deep dive into the fires in the aftermath, a lot
of guests and important information, and it will play tonight
at seven and then replay rather on Sunday at two,
So it'll be tonight and then replay tomorrow. Talking with
my friend Anthony raising from Zelman's Minty Mouth Mints. It's
(08:45):
our one year anniversary and it's Valentine's Day weekend as well.
So we're talking a little bit about the birth of
Zelman's because I get more questions about Zelman's Minty Mouth
Mints than I think any other product or service that
I have ever told you about and been excited about.
So Anthony, we talked a little bit about the starting
(09:08):
of Zelman's get into and I know this is you
have to be a little transparent and personal as to
how this happened. But explain how Zelman's Minting Mouth meant
started at the very beginning.
Speaker 3 (09:21):
Okay, so we have to go back to the late
eighties early nineties. As you know, I love eating spicy foods, garlic, onions,
whatever you can do to spice up the food.
Speaker 4 (09:34):
Gland food has no place in my world.
Speaker 3 (09:36):
And it got to the point when Lauren, my wife,
was pregnant, and pregnant woman.
Speaker 4 (09:43):
Develop a sense of smell like a bloodhound.
Speaker 1 (09:46):
Oh yeah.
Speaker 3 (09:47):
And I would come in at the end of the
day from work and she would say, I don't know
what you've been eating. To get out of here, you stink,
or brush your teeth, go do some mouthwash. And I
tried all of that and nothing worked. You know, it
would be brush mint. I used to drink mouthwash, which
you know later found out that that's the last thing
you ever want to do with money.
Speaker 4 (10:09):
And I said, there has.
Speaker 3 (10:10):
To be a natural way to get fresh breath, and
I started doing research, and the more I dug into
the research, the more it pointed towards parsley. Parsley, as
I spoke earlier, has been a natural breath the aldoriser forever.
The problem with parsley is you have to eat a
lot of parsley in order to get the effects of
(10:33):
rarely freshening your breath, and then you walk around instead
of smelling of bad breath, you've got little sprigs of
parsley sticking in your teeth and people are grossed out
by that.
Speaker 4 (10:41):
So we went, we went way beyond that and actually.
Speaker 3 (10:46):
Worked with some research researchers back in my native country,
which is South Africa, and over there came up with
what eventually has become Zelman's mintea Mouth. It was encapsulating
the parsley seed oil again, finding the specific strain, which
(11:06):
took you know, many years to find out, and then
you know, getting people to try it. You know, when
everybody said you have to put mint in your mouth,
and we said, no, swallow this capsule. It'll give you
fresh breath. And then they said, yeah, but I still
want mint. And that's how we developed the delicious minty
coating that we put on. And you know, as I
(11:26):
like to say, the rest is history. And what you know,
what a lot of people have found out from taking zelmonds.
Often if you eat a lot of you know, eating
pasta and you got the garlic sauce or you're eating
whatever you're eating, garlic and onions are actually toxic. The
actually what makes your breath smell is actually a toxin
(11:49):
in the garlic and onion and garlic and onion are
from the same family, and it's a toxin that is
in there developed. I would say, you know, mother nature
is brilliant. The toxin is to prevent the garlic and
onion being eaten in the wild. So a garlic onion
has no smell until you cut that very very very
(12:09):
thin membrane and that's you know, that's what makes it
so pungent.
Speaker 4 (12:16):
And some people say, I don't eat garlic, I don't
eat onion. It makes me sick.
Speaker 3 (12:20):
And that's because they have a hy percensitivity to this
toxin in the garlic and onions. You know, I would
say ninety nine nine percent of the population are fine
with garlic and onions. But we do come across people
to say, well, I don't need zelmonds because I don't
need garlic and onions. And you say, ay, you can
now eat garlic and onions if you're eating zalmons.
Speaker 4 (12:41):
But we go way beyond garlic can onions.
Speaker 3 (12:44):
People love zelmonds because they're drinking coffee or they're out,
you know, socializing, and there's so many different things that
cause bad breath and zelmons even though we're clinically tested
on garlic and onions because those are the toughest offenders.
We work on just about every other kind of food
or bad breath related problem, except if you have, you know,
(13:06):
a bad oral hygiene and you've got fungus growing in
your mouth and you've got gritting teeth.
Speaker 4 (13:11):
That's a whole different story.
Speaker 3 (13:12):
But if it's for you know, food related bad breath
or social causes of bad breath, we give them any
bad guarantee. And you know, I would say, over the years,
there may be a handful of people who said, we
didn't like that, we get into it, we didn't la
the taste.
Speaker 1 (13:29):
I don't.
Speaker 2 (13:30):
I know, you guys say you could bite into it.
I always tell people don't. I don't like the taste
of parsley seed oil like that.
Speaker 1 (13:35):
Some people do.
Speaker 2 (13:37):
But I think that you do as said you just
I take three, I enjoy the mint, and then I
swallow the capsule. And it is now not only something
that I do after meals, but I actually it's part
of my morning hygiene too.
Speaker 1 (13:55):
After I brush my teeth.
Speaker 2 (13:57):
And then I'll enjoy the mint and I'll swallow that
and it's part of my oral hygiene. Now we're up
against the clock, Anthony. I want to remind people because
it is the one year anniversary of the partnership between
Zelman's and The Fork Report as a sponsor. Here, they've
got a great offer for you and I want you
to take advantage of it. You can't miss this whether
(14:17):
you're a new or existing loyal Zelman's customer. It's a
buy one, get one fifty percent off deal of their
best selling three pack. That means when you buy a
three pack, you get a second three pack for fifty
percent off. And these are the real deal. They've never
offered this before, and take advantage of it. It's going
(14:38):
to be gone tomorrow, so the only way to get
this deal is to go to zelmans dot com, slash
fork fo r K that's Z E L M I
n s dot com, slash fork, zelmans dot com slash
fork to get the special offer. Thanks so much, Anthony
for taking the time to come on. I appreciate you.
Speaker 5 (14:57):
Neil, thank you and look forward to seeing you're listening
to The Fork Report with Nil Sevedra on demand from
KFI AM six forty kat.
Speaker 1 (15:06):
Do you do. Thanks for hanging out today.
Speaker 2 (15:09):
A lot that we have covered today, including getting into
a deep.
Speaker 1 (15:13):
Dive with the Egg situation.
Speaker 2 (15:16):
You can go back and listen to that at the
top of the hour with the podcast, so please do that.
Speaker 1 (15:23):
What else did I want to remind you about?
Speaker 2 (15:26):
Oh, Zelman's They're doing a special and it was good
to talk with Anthony, so don't forget. You don't want
to miss out on this, whether you're new or existing
loyal Zelman's customer. So buy one, get one fifty off
deal on their best selling three pack, boom Baby. That
(15:47):
means when you buy a three pack, you get a
second three pack for fifty percent off. They've never offered
this deal before. Take advantage of it, save big, and
you're gonna see why everybody loves this product. It really
is fantastic. And don't wait because this offer, I believe,
is gone tomorrow. The only way to get this deal
is to go to Zelmans dot com slash fork Zelmans
(16:11):
dot com slash fork and that will tell you what
you need to know. Also, our very own Michael Monks
tonight at seven after Tiffany Hobbs is going to be
doing a special two hour special about the fires What
Happens Now, and it will re air tomorrow at two
as well, So check that out, all right, we'll do
(16:32):
some fast food news, couple of freebies and some cool
things here. Seven to eleven is giving away free slurpees
all month long, so that's till the twenty eighth for
those playing at home. So if you're into the free stuff,
this is.
Speaker 1 (16:47):
A cool one. You see all.
Speaker 2 (16:49):
These different things, whether it's you know by this and
you're gonna get this, or a lot that I see
is tied into mainly like use our app. That's a
big one, right, because they want to get you on
their app and experimenting and taking the look at what
they have in their app and all those things. This
(17:10):
doesn't involve any of that. It's just an old school,
straight up freebe You don't need to buy anything, sign
up for anything, zero hoops of any kind. So here's
the deal from February seventh, already passed obviously to February
twenty eighth. You just swing by participating seven to eleven
on a Friday, and you grab a small slurpee for free.
(17:33):
You can pick any of their flavors like cherry or
blue Raspberry, even the limited time Coca Cola Oreo zero sugar.
All you have to do is walk in, you grab
your Slurpee and you say thank you. I hope so
that you were raised right, and that's it. Of course,
you know, if you're feeling a little snacky snack, you
can always grab one of their snacks, a hot dog
(17:54):
or a tequto or something, but it's not necessary for
the free slurpee. And I guess it's also I don't
think we have any of these out here, do we.
It's good at the Speedway and the stripe stores. I
don't think we have this. So you can only get
one free slurpy per person each Friday, so you know
(18:16):
it might be cold out. You know, who can resist
that yummy, yummy, yummy goodness. And you still got a
couple of Fridays, right, Oh maybe not, but make sure
you get in on that next week. McDonald's we talked
about this a bit ago. They're bringing back a discontinued item,
one that I like a lot, and there were rumors
(18:37):
for a while, but the snack wraps they're coming back.
They're just easy to you know, easy to eat on
the go and they're tasty. But after years of us
fans asking for them, and there was a bit of
a tease. I think back in twenty twenty three that
it might come back, but McDonald's officially confirmed during their
Q four just at the end of it last year
(18:58):
on their earnings call, that it was going to come back.
But while the return of the snack rap is certainly
a thing to celebrate, there's something else even better coming
back to some and that is Chicken Selects. Pretty cool, huh,
Chicken Selects coming back, And this is kind of a
(19:20):
focus for McDonald's to get on more of the chicken bandwagon.
Speaker 1 (19:26):
The sex, the sex.
Speaker 2 (19:28):
The success rather of the mccrispy has boosted chicken sales
and they've been soaring for McDonald's, so they planned to
keep the momentum going. Their CEO mentioned that the snack
wraps coming back, people are excited about that. The real
excitement is about the return of Chicken Selects. So if
(19:49):
you don't remember, Chicken Selects were McDonald's crispy chicken tenders.
They weren't the Nuggies. We all love the nuggies that
have like five shapes. There's five if you look, there's
like four or five shaped nuggets and then they rotate,
so you can tell that they're kind of pressed, molded
and then cut into a particular shape, but there's like
(20:09):
five shapes like that little L shapeish one and anyways,
so it's not those, it's the chicken tenders, those crispy ones,
and they were really good actually, and they were used
in the snack wrap.
Speaker 1 (20:23):
So it makes sense. Think about it.
Speaker 2 (20:25):
If you're bringing back a snack wrap and you're gonna
have those things on hand, well, then it makes sense
to bring them back because now you're already going to
have the product for the snack wrap. So McDonald's is
going to bring back, apparently bring back the chicken strips
as well this year. Not clear they're going to be
exactly the same as the old chicken selects, but they're
(20:47):
coming back and they'll be nice to see. The chicken
strip offering will launch alongside the return of the snack wrap,
and I don't know that we have a specific date yet,
but but I'm looking nothing.
Speaker 1 (21:05):
Nothing that I see.
Speaker 2 (21:07):
It just says it's going to be all about chicken
in twenty twenty five. So here we are and we'll
see what ends up happening. There's also the fourteen ounce
big archburger that's supposed to be coming to the US soon,
So let's keep an I'll keep an eye out for that,
shall we?
Speaker 1 (21:25):
How we do it on time?
Speaker 2 (21:29):
Well, let's see, Okay, tuna sandwiches. You know we talked about,
don't did we get to this today? I can't even remember.
I know we talked about it yesterday with Handel about
the tuna recall at Trader Joe's and Costco.
Speaker 1 (21:45):
Very important for you to go.
Speaker 2 (21:47):
You can go to the CDC and find out more
about that particular recall. Strangely enough, there was an article
in all recipes dot com that went through the the
sub chains, you know, and their tuna sandwiches and which
one's the best. I love a tuna sandwich. I like
(22:09):
the Subway tuna sandwich. And well, we come back, we'll
break this down and go through the ones that they picked,
the top five that they picked, and what else did
I want to get to? I feel like there was another. Well,
let's let's do that. We come back and break that down.
(22:29):
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.
Speaker 1 (22:39):
How do you do?
Speaker 2 (22:40):
Thanks for hanging out today, with you, gosh, just a
little bit more until five o'clock and then Tiffany Hobbs
comes aboard.
Speaker 1 (22:47):
Don't forget.
Speaker 2 (22:49):
After Tiffany is done and doing her wonderful prorogram at
seven o'clock is you'll have our very own Michael Monks
or reporter at large, covering kind of taking a look
at the La fires, the fires that took place in
the Palisades and of course in Altadena and breaking down
(23:11):
what happened, where are we now, what does the future
look like, any of the balls that may or may
not have been dropped. All of that will be covered
tonight at seven and then it will replay tomorrow at
two on Sunday, So please stick around for that as
(23:31):
well as Tiffany coming up moments from now. We love
ourselves some Tiffany Hobbes. All right, Tuna sandwiches. So this
was from Allrecipes dot com. And let's go back a
little bit and kind of look over the history. This
is how a lot of food changes, why things become popular.
You go back, I don't know, the sixteen hundreds or
(23:53):
something like that. You go back and you will see,
like lobster was you didn't serve it to people. It
was an embarrassment if you served them lobster. Now it's
one of the most expensive dishes you can get.
Speaker 1 (24:07):
Right.
Speaker 2 (24:07):
Things change. So back in the eighteen hundreds, no refrigerators. Obviously,
that meant leftovers were a big problem. You couldn't just
shove something in a freezer or a refrigerator.
Speaker 1 (24:20):
You had to get creative.
Speaker 2 (24:22):
You have to stretch out bits of meat or fish,
and often they do that with mayo to make a
second meal. In kind of the fat and the egg
there is just to carry it along. So over time,
leftover meals became popular on restaurant you know menus and
the like. But tuda wasn't the fish of choice back
(24:46):
in the day, even during the early restaurant years. It
wasn't until the early nineteen hundreds you had a sardine shortage.
That's almost a joke, huh, because sardines are small. Anyways,
during that shortage of sardines, albuquortuna became like the go
to for making these salads with the mayonnaise and like.
(25:10):
So they became the tuna salad. Once people figured out
how to make it even taste better. Can tuna became
a big hit and the iconic tuna salad sandwich that
we know today basically was born. And I'm a fan.
I'm a fan. I like it pretty simple, but I'm
a fan. So tuna salads popularity goes up and down
(25:31):
throughout the years. Might not be the most popular sandwich
that you're going to have today, But as I said,
allrecipes dot Com recently did a taste.
Speaker 1 (25:41):
Test, and I think this is pretty spot on.
Speaker 2 (25:44):
They ranked the five top tuna sandwiches from popular sub
chains all but one.
Speaker 1 (25:51):
I don't know. Do we have a Potbelly in town.
Speaker 2 (25:55):
I don't know if we do. I have not been
to one. So fifth place is Jimmy John's Club Tuna.
They said they add provolone and tomatoes and cucumbers and
lettuce and all of that to their tuna sandwich. The
folks at all recipes dot Com believe that kind of
made it tough to really taste the tuna, and.
Speaker 1 (26:15):
I would agree.
Speaker 2 (26:16):
I like, like I said, I like my sandwich is
pretty simple. The tuna salad itself was pretty heavy on
onions and celery. The bread Jimmy John's is pretty damn good,
so that ends up being kind of the highlight fourth place,
the Potbelly Tuna salad.
Speaker 1 (26:31):
Pot Belly's tuna salad is toasted. I like that. I'm
down with that, giving it warm, crispy crunch.
Speaker 2 (26:39):
The melted Swiss cheese adds a nice layer of fat
and flavor. The tunas hardy, there a little extra spice.
They put some hot peppers I believe in there as well.
So one of that I love is Firehouse Subs. They
do a nice job. They're coming in at third place.
Their sandwich is one of the few cold subs on
the menu, but they toast the bread. They balance that
(27:03):
crunch with the creaminess. The Tula tuna salad has nice flavor,
a nice amount of black pepper mayo. It's paired with provolone, lettuce,
tomato and onions. Bit of spicy mustard on there, and
a very well rounded tuna sub Second place is Subway.
I was kind of surprised because Subway kind of takes
(27:25):
it on the chin sometimes. Even though I love Subway,
I really enjoy Subway. I always have, I always will,
and they really are a go to for me many
many times. If there's a Jersey mics around, absolutely love
that too. So Subway Tuna sandwich is a classic. It's
made with one hundred percent wildcot tuna and mayo, even
(27:46):
though there's been some controversy about that, and it really
lets the tuna shine. That's kind of the it's tuna forward.
If you will, so choose your bread, you're topping and
you're good to go. And then number one is Jersey Mike's,
which has fantastic bread. They're predesigned chef forward sandwiches. And
(28:06):
I say that because I just like the ratio of ingredients,
the bread quality, all of those things at Jersey Mike's
are outstanding. I'm not surprised in the slightest. I was
more surprised this Subway came in second with recent controversy,
(28:27):
even though personally I love them under that circumstance. But
I don't think I'm surprised that Jersey Mikes takes the
top here. Jersey Mikes is in the top spot balanced.
As I said, the tuna salad combination of that tender tuna,
creamy mao for.
Speaker 1 (28:44):
A saltllery dash of pepper.
Speaker 2 (28:48):
Makes it kind of stand out. They've got that soft,
wonderful white bread. You can put some onions, lettuce, tomato
sprinkle of a regano, drizzle of red wine, vinegar olive
oil blend and you're good to go. A bit of
a masterpiece there, I guess you would say. All Right, folks,
thanks so much for hanging out. Don't forget you have
Tiffany Hobbs coming up moments from now. I appreciate each
(29:10):
olling with us today, and we'll catch you on the
flip side. Be kind and empathetic. Be kind and empathetic.
It's the end of the show. To each other and
have a good remainder of your weekend.
Speaker 5 (29:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Purport
on demand on the iHeartRadio app. It is the Fore Report.
I'm your Well Fed host, Neil Savedro. We celebrate food
for three hours every Saturday, and I appreciate you taking
the time to hang out with us. Something of note
coming up, Michael Monks, our very own Michael Monks is
(00:22):
doing a two hour news special on the fire. Is
going to air tonight at seven pm and it's going
to replace Sunday at two pm. I encourage you to
give it a listen. It's titled La Fires A Path Forward.
So it's a two hour special looks at obviously the
devastation and all the effects of the wildfires through the
(00:43):
voices of the people that have actually lost their homes unfortunately,
the people that covered it, the ones taking charge to
rebuild Knee aftermath, lots going on, obviously, So the conversation
includes a look at the history of the properties that
were lost, any of the economic impact. Obviously, there's going
(01:06):
to be a lot of that spirit of La Rising
and beyond. So Michael Monks special two hour look into
the fires of the Aftermath tonight at seven and it
will replay on Sunday at two pm. And now I
want to celebrate with you because you folks have been
so curious about my partners in Zelman's Minty Mouth Mints
(01:31):
zelman Z E L M I n S dot Com.
Slash Fork is where you want to go to get some.
So I thought I'd bring my buddy Anthony raisin On
who you know created this and partners with his son
and his wife to bring this, I mean, truly a
family affair.
Speaker 1 (01:51):
One year.
Speaker 2 (01:52):
They have been great partners and sponsors here on the
Fork Report. Anthony, how you doing, buddy?
Speaker 3 (01:58):
Great Neil always special to talk to you, and you know,
it's hard to believe. I was looking back the other
day and said, it's our anniversary with the Folk Report
coming up now. Not only is it the Valentine's Day weekend,
but this is one year since we started this incredible
relationship with you, and you know, it's just been amazing
(02:19):
to see the love, the support, and you know, we
get a lot of great feedback from the Folk Report
listeners as to you know their you know their use,
how they're using Zelmens and couldn't be happier to be
a sponsor of the show with you.
Speaker 2 (02:34):
Well, we love it and it's one of those things
that it is. We get asked a lot about it, Anthony,
he both handle and me. But I will tell you
my personal experience is not only do I get asked.
I mean I have great partnerships, and you know how
choosey I am. You and I are in constant communication.
Is to the message, and you know how we even
(02:56):
talk about Zelman's, so you know how I am about
partnering with people and bringing them to the audience because
they're my listeners there.
Speaker 1 (03:04):
This is a partnership.
Speaker 2 (03:05):
But I will tell you I get asked about Zelman's
all the time, including from other partners and friends. Chris Perez,
my pal from American Vision Windows, he's the president over there.
Speaker 1 (03:18):
In a call with.
Speaker 2 (03:18):
Him the other day, he goes, hey, do those really work?
And I said why you? I go, do you I
pitch your product? Do you think i'd pitch it if
I didn't use it and like it? And he goes,
well no, And I go, then why would it be different?
And you were kind enough when I told you that
story to send him some sou explain the path like
how it came to be and what makes Zelman's different.
Speaker 1 (03:42):
Why is not just a mint or a breath freshener.
Speaker 3 (03:48):
Okay, So, as you know, and you're pioneered the breast
capsule over thirty years ago with the previous company that
you had, and we, you know, we we exited breath
business and moved on to other things. And it was
actually Jared who probably about eight years ago, said why
don't we get back into the breath business. There's nothing
(04:10):
out there on the market that actually does what we
used to do. And we went back to the drawing board,
worked with our R and D team, worked with some
of you know, I call them the crazy scientists, and
put together a natural product. Most people, you know, would
expect something that works as well as elmonds to be
(04:31):
full of chemicals. It's a natural product. We use parsley
seed oil as the base. Parsley, as you've explained to
your listeners you know, for the past year, has been
used for centuries as a natural breath the ode rise.
So not only does it help freshen your breath, it
helps settle your stomach. There's so many great things about
parsley seed oil that we were able to harness a
(04:55):
very specific strain of.
Speaker 4 (04:57):
The parsley seed oil.
Speaker 3 (04:58):
And when people say to me, well, what makes it different,
I tell them, when you pull up to the gas
station in your car, you've got all those different selections
at the pump and you know which which gas are
you going to put in?
Speaker 4 (05:11):
Well, you want to put the best gas impossible.
Speaker 3 (05:13):
Then when you pull up to the airport and you
see the aeroplane, you hope and pray that they're using
what's called jet a fuel because you want the purest
and the best.
Speaker 2 (05:23):
Well, yeah, that of course makes the most sense. You
if you're going to be putting your life in the
hands of an airplane to have the best fuel. How
does that tie into in this case the parsley seed oil.
Speaker 3 (05:35):
Well, you know, it's all about the level of you know,
of the product that you're using.
Speaker 4 (05:41):
It's no different when you know when you're eating out.
Speaker 3 (05:43):
I know you have Wildfork as a sponsor, and I've
been a customer of Wildfork for many, many years because
I believe their food is the best out there that.
Speaker 4 (05:54):
You can buy.
Speaker 3 (05:55):
So if you can get your hands on the best
and it doesn't cost you know too much to do that,
you buy the best that you can. You know, with Zelmans,
we always strive to use the best. We use natural
mint on the coating. We do whatever we can to
make the product as delicious and as efficacious as possible.
(06:16):
And throughout all of this the number one question we get,
and you know it because you get it from your
listeners and you mentioned earlier on from other advertisers.
Speaker 4 (06:25):
Does it work? Well? Of course it works.
Speaker 3 (06:27):
You cannot sell hundreds of millions of capsules and be
on the air for years and years with a product
if it doesn't work. Consumers are smart. Zelmons is not
a cheap product, so it has to work, and it
better work, you know, every time you use it, and
it needs to be the best on the market, otherwise
people wouldn't keep buying it.
Speaker 1 (06:47):
It's not about cheap and easier. I like that.
Speaker 2 (06:50):
It is truly about value. And I want to tell
people this because I thought this was very generous. It's
the one year anniversary for Zelman's as a sponsor on
the four Report.
Speaker 1 (06:59):
One of the reasons is why Anthony and I.
Speaker 2 (07:01):
Anthony and I are talking because people ask me so much,
but they've got a really special offer for you.
Speaker 1 (07:06):
You can't miss this.
Speaker 2 (07:07):
Whether you're a new or existing loyal Zelman's customer. It's
a buy one, get one fifty percent off deal on
their best selling three pack. So that means when you
buy a three pack, you get a second three pack
for fifty percent off. They've never offered this particular deal before,
so take advantage, save big, don't waste wait because this
(07:29):
isn't forever.
Speaker 1 (07:30):
It will be gone tomorrow with me.
Speaker 2 (07:33):
So the only way to get this deal is to
go to Zelman's dot com slash fork that's zelmans dot
com slash fork, Z E L M I n s
dot com slash fork to get the special offer.
Speaker 1 (07:46):
We'll be back with more.
Speaker 2 (07:47):
I want to ask Anthony a little bit about the
progress of the Zelman's product and beyond.
Speaker 1 (07:54):
So stick around.
Speaker 5 (07:55):
You're listening to the Fork Report with Nil Savedra on
demand from KFI.
Speaker 2 (08:02):
Don't forget. We are with you until five o'clock. A
lot to get into today. As a matter of fact,
I've went through Eggs and a whole deep dive on
Eggs earlier, and also want it reminds you as to
what's going on later today. After Tiffany, you'll hear Tiffany
Hobbs at five o'clock and then a special at seven
o'clock tonight. La Fire is a path Forward, a two
(08:23):
hour special with our very own Michael Monks, a very
deep dive into the fires in the aftermath, a lot
of guests and important information, and it will play tonight
at seven and then replay rather on Sunday at two,
So it'll be tonight and then replay tomorrow. Talking with
my friend Anthony raising from Zelman's Minty Mouth Mints. It's
(08:45):
our one year anniversary and it's Valentine's Day weekend as well.
So we're talking a little bit about the birth of
Zelman's because I get more questions about Zelman's Minty Mouth
Mints than I think any other product or service that
I have ever told you about and been excited about.
So Anthony, we talked a little bit about the starting
(09:08):
of Zelman's get into and I know this is you
have to be a little transparent and personal as to
how this happened. But explain how Zelman's Minting Mouth meant
started at the very beginning.
Speaker 3 (09:21):
Okay, so we have to go back to the late
eighties early nineties. As you know, I love eating spicy foods, garlic, onions,
whatever you can do to spice up the food.
Speaker 4 (09:34):
Gland food has no place in my world.
Speaker 3 (09:36):
And it got to the point when Lauren, my wife,
was pregnant, and pregnant woman.
Speaker 4 (09:43):
Develop a sense of smell like a bloodhound.
Speaker 1 (09:46):
Oh yeah.
Speaker 3 (09:47):
And I would come in at the end of the
day from work and she would say, I don't know
what you've been eating. To get out of here, you stink,
or brush your teeth, go do some mouthwash. And I
tried all of that and nothing worked. You know, it
would be brush mint. I used to drink mouthwash, which
you know later found out that that's the last thing
you ever want to do with money.
Speaker 4 (10:09):
And I said, there has.
Speaker 3 (10:10):
To be a natural way to get fresh breath, and
I started doing research, and the more I dug into
the research, the more it pointed towards parsley. Parsley, as
I spoke earlier, has been a natural breath the aldoriser forever.
The problem with parsley is you have to eat a
lot of parsley in order to get the effects of
(10:33):
rarely freshening your breath, and then you walk around instead
of smelling of bad breath, you've got little sprigs of
parsley sticking in your teeth and people are grossed out
by that.
Speaker 4 (10:41):
So we went, we went way beyond that and actually.
Speaker 3 (10:46):
Worked with some research researchers back in my native country,
which is South Africa, and over there came up with
what eventually has become Zelman's mintea Mouth. It was encapsulating
the parsley seed oil again, finding the specific strain, which
(11:06):
took you know, many years to find out, and then
you know, getting people to try it. You know, when
everybody said you have to put mint in your mouth,
and we said, no, swallow this capsule. It'll give you
fresh breath. And then they said, yeah, but I still
want mint. And that's how we developed the delicious minty
coating that we put on. And you know, as I
(11:26):
like to say, the rest is history. And what you know,
what a lot of people have found out from taking zelmonds.
Often if you eat a lot of you know, eating
pasta and you got the garlic sauce or you're eating
whatever you're eating, garlic and onions are actually toxic. The
actually what makes your breath smell is actually a toxin
(11:49):
in the garlic and onion and garlic and onion are
from the same family, and it's a toxin that is
in there developed. I would say, you know, mother nature
is brilliant. The toxin is to prevent the garlic and
onion being eaten in the wild. So a garlic onion
has no smell until you cut that very very very
(12:09):
thin membrane and that's you know, that's what makes it
so pungent.
Speaker 4 (12:16):
And some people say, I don't eat garlic, I don't
eat onion. It makes me sick.
Speaker 3 (12:20):
And that's because they have a hy percensitivity to this
toxin in the garlic and onions. You know, I would
say ninety nine nine percent of the population are fine
with garlic and onions. But we do come across people
to say, well, I don't need zelmonds because I don't
need garlic and onions. And you say, ay, you can
now eat garlic and onions if you're eating zalmons.
Speaker 4 (12:41):
But we go way beyond garlic can onions.
Speaker 3 (12:44):
People love zelmonds because they're drinking coffee or they're out,
you know, socializing, and there's so many different things that
cause bad breath and zelmons even though we're clinically tested
on garlic and onions because those are the toughest offenders.
We work on just about every other kind of food
or bad breath related problem, except if you have, you know,
(13:06):
a bad oral hygiene and you've got fungus growing in
your mouth and you've got gritting teeth.
Speaker 4 (13:11):
That's a whole different story.
Speaker 3 (13:12):
But if it's for you know, food related bad breath
or social causes of bad breath, we give them any
bad guarantee. And you know, I would say, over the years,
there may be a handful of people who said, we
didn't like that, we get into it, we didn't la
the taste.
Speaker 1 (13:29):
I don't.
Speaker 2 (13:30):
I know, you guys say you could bite into it.
I always tell people don't. I don't like the taste
of parsley seed oil like that.
Speaker 1 (13:35):
Some people do.
Speaker 2 (13:37):
But I think that you do as said you just
I take three, I enjoy the mint, and then I
swallow the capsule. And it is now not only something
that I do after meals, but I actually it's part
of my morning hygiene too.
Speaker 1 (13:55):
After I brush my teeth.
Speaker 2 (13:57):
And then I'll enjoy the mint and I'll swallow that
and it's part of my oral hygiene. Now we're up
against the clock, Anthony. I want to remind people because
it is the one year anniversary of the partnership between
Zelman's and The Fork Report as a sponsor. Here, they've
got a great offer for you and I want you
to take advantage of it. You can't miss this whether
(14:17):
you're a new or existing loyal Zelman's customer. It's a
buy one, get one fifty percent off deal of their
best selling three pack. That means when you buy a
three pack, you get a second three pack for fifty
percent off. And these are the real deal. They've never
offered this before, and take advantage of it. It's going
(14:38):
to be gone tomorrow, so the only way to get
this deal is to go to zelmans dot com, slash
fork fo r K that's Z E L M I
n s dot com, slash fork, zelmans dot com slash
fork to get the special offer. Thanks so much, Anthony
for taking the time to come on. I appreciate you.
Speaker 5 (14:57):
Neil, thank you and look forward to seeing you're listening
to The Fork Report with Nil Sevedra on demand from
KFI AM six forty kat.
Speaker 1 (15:06):
Do you do. Thanks for hanging out today.
Speaker 2 (15:09):
A lot that we have covered today, including getting into
a deep.
Speaker 1 (15:13):
Dive with the Egg situation.
Speaker 2 (15:16):
You can go back and listen to that at the
top of the hour with the podcast, so please do that.
Speaker 1 (15:23):
What else did I want to remind you about?
Speaker 2 (15:26):
Oh, Zelman's They're doing a special and it was good
to talk with Anthony, so don't forget. You don't want
to miss out on this, whether you're new or existing
loyal Zelman's customer. So buy one, get one fifty off
deal on their best selling three pack, boom Baby. That
(15:47):
means when you buy a three pack, you get a
second three pack for fifty percent off. They've never offered
this deal before. Take advantage of it, save big, and
you're gonna see why everybody loves this product. It really
is fantastic. And don't wait because this offer, I believe,
is gone tomorrow. The only way to get this deal
is to go to Zelmans dot com slash fork Zelmans
(16:11):
dot com slash fork and that will tell you what
you need to know. Also, our very own Michael Monks
tonight at seven after Tiffany Hobbs is going to be
doing a special two hour special about the fires What
Happens Now, and it will re air tomorrow at two
as well, So check that out, all right, we'll do
(16:32):
some fast food news, couple of freebies and some cool
things here. Seven to eleven is giving away free slurpees
all month long, so that's till the twenty eighth for
those playing at home. So if you're into the free stuff,
this is.
Speaker 1 (16:47):
A cool one. You see all.
Speaker 2 (16:49):
These different things, whether it's you know by this and
you're gonna get this, or a lot that I see
is tied into mainly like use our app. That's a
big one, right, because they want to get you on
their app and experimenting and taking the look at what
they have in their app and all those things. This
(17:10):
doesn't involve any of that. It's just an old school,
straight up freebe You don't need to buy anything, sign
up for anything, zero hoops of any kind. So here's
the deal from February seventh, already passed obviously to February
twenty eighth. You just swing by participating seven to eleven
on a Friday, and you grab a small slurpee for free.
(17:33):
You can pick any of their flavors like cherry or
blue Raspberry, even the limited time Coca Cola Oreo zero sugar.
All you have to do is walk in, you grab
your Slurpee and you say thank you. I hope so
that you were raised right, and that's it. Of course,
you know, if you're feeling a little snacky snack, you
can always grab one of their snacks, a hot dog
(17:54):
or a tequto or something, but it's not necessary for
the free slurpee. And I guess it's also I don't
think we have any of these out here, do we.
It's good at the Speedway and the stripe stores. I
don't think we have this. So you can only get
one free slurpy per person each Friday, so you know
(18:16):
it might be cold out. You know, who can resist
that yummy, yummy, yummy goodness. And you still got a
couple of Fridays, right, Oh maybe not, but make sure
you get in on that next week. McDonald's we talked
about this a bit ago. They're bringing back a discontinued item,
one that I like a lot, and there were rumors
(18:37):
for a while, but the snack wraps they're coming back.
They're just easy to you know, easy to eat on
the go and they're tasty. But after years of us
fans asking for them, and there was a bit of
a tease. I think back in twenty twenty three that
it might come back, but McDonald's officially confirmed during their
Q four just at the end of it last year
(18:58):
on their earnings call, that it was going to come back.
But while the return of the snack rap is certainly
a thing to celebrate, there's something else even better coming
back to some and that is Chicken Selects. Pretty cool, huh,
Chicken Selects coming back, And this is kind of a
(19:20):
focus for McDonald's to get on more of the chicken bandwagon.
Speaker 1 (19:26):
The sex, the sex.
Speaker 2 (19:28):
The success rather of the mccrispy has boosted chicken sales
and they've been soaring for McDonald's, so they planned to
keep the momentum going. Their CEO mentioned that the snack
wraps coming back, people are excited about that. The real
excitement is about the return of Chicken Selects. So if
(19:49):
you don't remember, Chicken Selects were McDonald's crispy chicken tenders.
They weren't the Nuggies. We all love the nuggies that
have like five shapes. There's five if you look, there's
like four or five shaped nuggets and then they rotate,
so you can tell that they're kind of pressed, molded
and then cut into a particular shape, but there's like
(20:09):
five shapes like that little L shapeish one and anyways,
so it's not those, it's the chicken tenders, those crispy ones,
and they were really good actually, and they were used
in the snack wrap.
Speaker 1 (20:23):
So it makes sense. Think about it.
Speaker 2 (20:25):
If you're bringing back a snack wrap and you're gonna
have those things on hand, well, then it makes sense
to bring them back because now you're already going to
have the product for the snack wrap. So McDonald's is
going to bring back, apparently bring back the chicken strips
as well this year. Not clear they're going to be
exactly the same as the old chicken selects, but they're
(20:47):
coming back and they'll be nice to see. The chicken
strip offering will launch alongside the return of the snack wrap,
and I don't know that we have a specific date yet,
but but I'm looking nothing.
Speaker 1 (21:05):
Nothing that I see.
Speaker 2 (21:07):
It just says it's going to be all about chicken
in twenty twenty five. So here we are and we'll
see what ends up happening. There's also the fourteen ounce
big archburger that's supposed to be coming to the US soon,
So let's keep an I'll keep an eye out for that,
shall we?
Speaker 1 (21:25):
How we do it on time?
Speaker 2 (21:29):
Well, let's see, Okay, tuna sandwiches. You know we talked about,
don't did we get to this today? I can't even remember.
I know we talked about it yesterday with Handel about
the tuna recall at Trader Joe's and Costco.
Speaker 1 (21:45):
Very important for you to go.
Speaker 2 (21:47):
You can go to the CDC and find out more
about that particular recall. Strangely enough, there was an article
in all recipes dot com that went through the the
sub chains, you know, and their tuna sandwiches and which
one's the best. I love a tuna sandwich. I like
(22:09):
the Subway tuna sandwich. And well, we come back, we'll
break this down and go through the ones that they picked,
the top five that they picked, and what else did
I want to get to? I feel like there was another. Well,
let's let's do that. We come back and break that down.
(22:29):
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.
Speaker 1 (22:39):
How do you do?
Speaker 2 (22:40):
Thanks for hanging out today, with you, gosh, just a
little bit more until five o'clock and then Tiffany Hobbs
comes aboard.
Speaker 1 (22:47):
Don't forget.
Speaker 2 (22:49):
After Tiffany is done and doing her wonderful prorogram at
seven o'clock is you'll have our very own Michael Monks
or reporter at large, covering kind of taking a look
at the La fires, the fires that took place in
the Palisades and of course in Altadena and breaking down
(23:11):
what happened, where are we now, what does the future
look like, any of the balls that may or may
not have been dropped. All of that will be covered
tonight at seven and then it will replay tomorrow at
two on Sunday, So please stick around for that as
(23:31):
well as Tiffany coming up moments from now. We love
ourselves some Tiffany Hobbes. All right, Tuna sandwiches. So this
was from Allrecipes dot com. And let's go back a
little bit and kind of look over the history. This
is how a lot of food changes, why things become popular.
You go back, I don't know, the sixteen hundreds or
(23:53):
something like that. You go back and you will see,
like lobster was you didn't serve it to people. It
was an embarrassment if you served them lobster. Now it's
one of the most expensive dishes you can get.
Speaker 1 (24:07):
Right.
Speaker 2 (24:07):
Things change. So back in the eighteen hundreds, no refrigerators. Obviously,
that meant leftovers were a big problem. You couldn't just
shove something in a freezer or a refrigerator.
Speaker 1 (24:20):
You had to get creative.
Speaker 2 (24:22):
You have to stretch out bits of meat or fish,
and often they do that with mayo to make a
second meal. In kind of the fat and the egg
there is just to carry it along. So over time,
leftover meals became popular on restaurant you know menus and
the like. But tuda wasn't the fish of choice back
(24:46):
in the day, even during the early restaurant years. It
wasn't until the early nineteen hundreds you had a sardine shortage.
That's almost a joke, huh, because sardines are small. Anyways,
during that shortage of sardines, albuquortuna became like the go
to for making these salads with the mayonnaise and like.
(25:10):
So they became the tuna salad. Once people figured out
how to make it even taste better. Can tuna became
a big hit and the iconic tuna salad sandwich that
we know today basically was born. And I'm a fan.
I'm a fan. I like it pretty simple, but I'm
a fan. So tuna salads popularity goes up and down
(25:31):
throughout the years. Might not be the most popular sandwich
that you're going to have today, But as I said,
allrecipes dot Com recently did a taste.
Speaker 1 (25:41):
Test, and I think this is pretty spot on.
Speaker 2 (25:44):
They ranked the five top tuna sandwiches from popular sub
chains all but one.
Speaker 1 (25:51):
I don't know. Do we have a Potbelly in town.
Speaker 2 (25:55):
I don't know if we do. I have not been
to one. So fifth place is Jimmy John's Club Tuna.
They said they add provolone and tomatoes and cucumbers and
lettuce and all of that to their tuna sandwich. The
folks at all recipes dot Com believe that kind of
made it tough to really taste the tuna, and.
Speaker 1 (26:15):
I would agree.
Speaker 2 (26:16):
I like, like I said, I like my sandwich is
pretty simple. The tuna salad itself was pretty heavy on
onions and celery. The bread Jimmy John's is pretty damn good,
so that ends up being kind of the highlight fourth place,
the Potbelly Tuna salad.
Speaker 1 (26:31):
Pot Belly's tuna salad is toasted. I like that. I'm
down with that, giving it warm, crispy crunch.
Speaker 2 (26:39):
The melted Swiss cheese adds a nice layer of fat
and flavor. The tunas hardy, there a little extra spice.
They put some hot peppers I believe in there as well.
So one of that I love is Firehouse Subs. They
do a nice job. They're coming in at third place.
Their sandwich is one of the few cold subs on
the menu, but they toast the bread. They balance that
(27:03):
crunch with the creaminess. The Tula tuna salad has nice flavor,
a nice amount of black pepper mayo. It's paired with provolone, lettuce,
tomato and onions. Bit of spicy mustard on there, and
a very well rounded tuna sub Second place is Subway.
I was kind of surprised because Subway kind of takes
(27:25):
it on the chin sometimes. Even though I love Subway,
I really enjoy Subway. I always have, I always will,
and they really are a go to for me many
many times. If there's a Jersey mics around, absolutely love
that too. So Subway Tuna sandwich is a classic. It's
made with one hundred percent wildcot tuna and mayo, even
(27:46):
though there's been some controversy about that, and it really
lets the tuna shine. That's kind of the it's tuna forward.
If you will, so choose your bread, you're topping and
you're good to go. And then number one is Jersey Mike's,
which has fantastic bread. They're predesigned chef forward sandwiches. And
(28:06):
I say that because I just like the ratio of ingredients,
the bread quality, all of those things at Jersey Mike's
are outstanding. I'm not surprised in the slightest. I was
more surprised this Subway came in second with recent controversy,
(28:27):
even though personally I love them under that circumstance. But
I don't think I'm surprised that Jersey Mikes takes the
top here. Jersey Mikes is in the top spot balanced.
As I said, the tuna salad combination of that tender tuna,
creamy mao for.
Speaker 1 (28:44):
A saltllery dash of pepper.
Speaker 2 (28:48):
Makes it kind of stand out. They've got that soft,
wonderful white bread. You can put some onions, lettuce, tomato
sprinkle of a regano, drizzle of red wine, vinegar olive
oil blend and you're good to go. A bit of
a masterpiece there, I guess you would say. All Right, folks,
thanks so much for hanging out. Don't forget you have
Tiffany Hobbs coming up moments from now. I appreciate each
(29:10):
olling with us today, and we'll catch you on the
flip side. Be kind and empathetic. Be kind and empathetic.
It's the end of the show. To each other and
have a good remainder of your weekend.
Speaker 5 (29:22):
You're listening to The Fork Report with Nil Savedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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