December 31, 2025 • 31 mins
Ring in the New Year with a Best Of that’s equal parts food obsession and social curiosity. Tim teams up with Neil Saavedra, The Fork Reporter, for a mouth-watering deep dive into food hacks, rapid-fire cooking tips, and the secret McDonald’s meal combos you didn’t know you could order. From smart kitchen shortcuts to fast-food insider knowledge, it’s a feast for food lovers.Then the conversation shifts gears as the crew breaks down Uber’s women-only driver option, debating safety, comfort, and—most importantly—who actually talks more on a ride. Insightful, funny, and very Conway, it’s the perfect mix to carry you into the New Year. 🥂🎧
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's k IF. I am sixty and you're listening to
the Conway Show on demand on the iHeartRadio app. I
heard deal servator. I'm with Gary and Shannon talking about
salt this week and kosher salt and salt, salt and
salt in your food. And I'm like, oh, that's cool.
And then nails on with us. He's got some cool
(00:23):
tips and some I guess hacks, food hacks when it
comes to fast food. Neil Savvior is with us. Neil,
how you bob good sir? How about yourself?
Speaker 2 (00:32):
Oh?
Speaker 1 (00:32):
Man, I couldn't be a bout. It couldn't be finer.
Speaker 2 (00:34):
Hey, quidn't know something weird about salt. It used to
be the term salary comes from the root word salt
selarium in.
Speaker 1 (00:46):
I think it was ancient Greece.
Speaker 2 (00:48):
They used to use it to pay people because it
was pretty rare and hard to get. So that's where
we get salary from.
Speaker 1 (00:53):
I didn't know that. You just got folk reported, Yeah,
dig dong with you got it? Hey, I was talking
to a Krozier, you know, Michael Kroszer, right, I was
talking to em earlier, a tall guy. Yeah, yeah, that's right. Okay,
guy's been out for four days. It looks like a
model when he returns. Stud But I was out at
Costco day looking at air friers. My sister got one.
(01:14):
She said it's the greatest things she's ever purchased. I
almost pulled the trigger and then I thought, I don't know.
Speaker 3 (01:19):
Men.
Speaker 1 (01:20):
Let me ask Neil, what are your thoughts? And if
you have a convection of him, is it the same
thing as an air fryer. Yes.
Speaker 2 (01:28):
However, however, however, let me clarify, they are doing the
exact same thing. However, the one built for it the
air fryer. Because of its size, they're very compact that
the effect is going to be greater and therefore the
outcome is going to be different. So yes, it's just
(01:51):
a small convection of it. That's all it is.
Speaker 4 (01:52):
Ok.
Speaker 2 (01:53):
All it does is it blows the hot air around.
That's why it's in a basket, so nothing's sitting on
the floor. It has room for it to go around.
It's not a fryer. But when you fry your the
process is dehydrating, so that's why it bubbles. So the
bubbles are the water being heated to a point where
(02:15):
they steam in the oil, so it steams out and
causes the bubble when you fry something that is that's
getting the water out. That's all it's doing, which is
why it gets crunchy. An air fryer is a convection
oven that's built that's smaller, so you can get closer
with a like a small convection oven that you'd put
(02:37):
on your counter, like a toaster oven, you'd get closer
than you ever would with a regular size oven dematching that.
But they are built in a certain way that the
convection is super tight and concentrated, and they're pretty miraculous.
Speaker 1 (02:51):
They really are. What they will do with like you know.
Speaker 2 (02:55):
Bread crumbs and avocado and all these different things for
crunch she snacks and frozen French fries without oil and
things like that.
Speaker 1 (03:04):
They're they're very impressive. So if you're just talking about
you know, my my many oven, you know toaster oven
is is not small, but it's not big. If I
just took like six bricks and I put it on
the bottom and so the cooking space was less, would
that help? Why what are you mc guiver?
Speaker 5 (03:24):
What do you like?
Speaker 6 (03:25):
At that point, go by go back to costcore like Okay,
So if I get out some biscuit joiners in my
four quarter miters sauce, yeah no, I would at that
point get they're not expensive.
Speaker 2 (03:39):
They're made fairly cheaply. They really, which is too bad
because for what they do.
Speaker 1 (03:44):
But do all do the same thing. If you bought
a three hundred dollars one or eighty dollars one, it's
the same thing.
Speaker 2 (03:49):
Yeah, it's basically the same thing. Now the materials that
it's built out of. It might be built out of
a metal shell instead of a plastic one, but really
they're all going to be. It's all about the air circulation,
the higher heat to get them crisp and to dehydrate
that outer that outer shell is why it makes things crunchy.
(04:12):
That's really what it's doing. That's what it's simulating. But
it's not technically frying a damn thing because there's no
oil involved.
Speaker 1 (04:18):
Yeah you know what? And again, Neil Spader's with a
Fork report every Saturday, two o'clock two to five, Love
them what And the one thing that I learned on
your show, and I didn't know before and now it
affects me and it and it actually changes how I eat.
I had no idea, Like the first fifty six years
of my life, I had no idea that there's more
(04:40):
sugar in a baked potato than there is a can
of coke. Well, did I say that? I think you
said something.
Speaker 2 (04:48):
Like that's what ends up happening, is yeah, because it
doesn't sound quite right to me. But maybe I say
a lot of things. Okay, you're the Sunday Morning show
right now, Okay, make it up that go.
Speaker 1 (05:01):
The reality is.
Speaker 2 (05:03):
That there are products that people don't understand have as
much sugar or convert into sugar because the carbohydrates, and
so they think of one thing as super gosh, this demonized,
which is what we do here in the United States.
Speaker 1 (05:18):
We demonize everything. This is good and this is the devil.
Speaker 6 (05:21):
Right.
Speaker 1 (05:21):
I heard you talking about that, and that's one of
the reasons we're all fat because of diets that we
had in the past, and it's screwed up our metabolism.
Speaker 2 (05:30):
Well it quite yeah, And I've talked to doctors about
this as well. Is that there is a lot of
the fad dieting that throws us off because we make
things evil. You know, if I were to do a
keto diet with knocking my body into kotosis by eliminating
carbs or cutting down the net. But screw your kidneys
up then oh yeah, it could kill me. Now there
(05:53):
is There are ways to do it, but people think
pragmatically and they say, well it works. But you could
eat McDonald's every day and lose weight. I'm gonna it
depends on what.
Speaker 1 (06:04):
You're eating and your calorie count. It's just management. You'd
be the greatest doctor in the world. Uh, you're not
eating McDonald's enough.
Speaker 2 (06:13):
Hey, Tim, it's good to see you. Things for coming in.
You mind if I smoke? Everybody gets weirded out when
a doctor smokes. Sit down, Uh, pull down your pants.
I'm not gonna check you down there. I just want
something interesting to tell my wife later. No, I would
be a horrible doctor.
Speaker 1 (06:26):
Yeah.
Speaker 2 (06:29):
They would come in the first thing they'd do is going, Uh,
I'm not gonna have that guy tell me how to
be healthy.
Speaker 3 (06:37):
You're listening to Tim Conway Junior on demand from kf
I am six forty.
Speaker 1 (06:44):
Neil Zvanger joins us from the Fork Report reporter. I've
got I've got one. Let me see one, two, three, four, five,
six seven, I got eight quick questions. Can we do
a rapid question answer? Sure, Okay. I heard soaking chicken
in salt water for ten to four to twenty four
hours before you cook it makes it moisture. Is that
(07:06):
true or false? Yes, it's called a brine, Brian. And
how much? And what's the perfect amount of time? Ten
hours twenty four hours? That seems to be a big
difference for chicken, it's a softer meat.
Speaker 2 (07:19):
I would say no less than, no less than eight
hours and probably more like twenty four.
Speaker 1 (07:29):
Wow. Some people go.
Speaker 2 (07:31):
Really nuts and they're like, three days. You gotta do
it for three days?
Speaker 1 (07:34):
Will you taste the salt? No? Wow, that's not how
it works. You can do it.
Speaker 2 (07:38):
I do a dry brine, which is probably not technically
a brine, but I do a dry brine well where
I salt it, like you know my turkey or things
like that, where I salt it and wrap it and
put it in the fridge for a couple of days.
You could do it for three days, easy peasy. It's
not gonna cause any problems. But some people like you
gotta do it this much. But the osmosis happened fairly quickly.
Speaker 1 (08:00):
I'm gonna do that when my wife and daughter cook,
when they bake cookies for Christmas and Thanksgiving, they take
the pan out of the oven and they slam it
on the counter, and it always scares the hell out
of me. Why do those people do that?
Speaker 2 (08:17):
It's called banging the cookie?
Speaker 1 (08:20):
No face, but why do they do that? So whatever
it's happening, and then do they put it back in?
I don't get involved the process it's done.
Speaker 2 (08:30):
Primarily, I think a woman on the East Coast came
up with this, although there's been a style of it
for a long time. And when you're doing these cookies,
oftentimes they're you know, chocolate chip cookies. They will bring
them out in certain increments during the cooking time, smack
them on the counter, and then put them back in
(08:50):
and bring them out, smack them on the counter, put
them back in for a couple of minutes, and it
creates it actually creates a beautiful cookie. They're nice and round,
they get large. They have a ripple effect for banging
that causes crispy edges, but very wonderful caramely soft center.
It's it's a beautiful thing and a great technique. But yeah,
(09:12):
they'll scare the crab. I thought it was to irritate me.
I'm glad there's a use for it, Mike Grea. Sure,
she's got a list of things that have nothing to
do with cooking.
Speaker 1 (09:20):
Yeah, my grandmother used to grate butter, and I never
understood why like it with a cheese grater. Was that
just easier to spread?
Speaker 2 (09:27):
Yes, makes it easier to spread because most people keep
it in the fridge, and so one of the ways
to soften it. One of the tricks is to use
a cheese grater on the larger side, and then it
will spread onto whatever you're you know, it's a warm
toast or whatever. They also make a knife that's similar.
(09:47):
It's they got holes in it. A butter knife that
has holes in it that will grate cheese while you cut.
Speaker 1 (09:54):
It, all right, making butter, Making hash browns in a
waffle iron? Have you done it? And do you recommend
web sight?
Speaker 2 (10:00):
Are you on?
Speaker 7 (10:00):
No?
Speaker 1 (10:01):
My grandma used to do all this crap. That's not true. Yes,
you use a waffle iron.
Speaker 2 (10:07):
Is really good at a couple of things because it
warms on both sides, keeps it crisp. You can also
do it with.
Speaker 1 (10:13):
I make I'm the worst of making hash browns because
they always mix them up and then they're just you know,
they're they're it's not I need them crisp on the outside.
I don't know how to do it.
Speaker 2 (10:21):
Don't touch it, you just don't touch it. You let
you put you know, you keep it on a medium heat,
and you put the butter mixed with little olive oil
because butter will burn. Or you can use a gee
which or clarified butter and it has a higher smoke point.
Speaker 1 (10:35):
And let them.
Speaker 2 (10:36):
Sit, don't move them around. I learned the best method
from Morton's. They used to I don't know if they
still do. They have those big hash browns that you
could get as far. Yes, that's the kind of style
that I tend to do in a pan. All right,
last last, Well, you could also warm fries up that
same way and it turns out great in a waffle iron.
Speaker 1 (10:57):
All right, Skip the pasta rints. I always rinse the pasta.
That's bad.
Speaker 2 (11:00):
No, you want the starches. Don't rinse the pasta. Don't
put olive oil on it. Don't do any of that.
It'll keep it from sticking. The sauce is sticking on
there for a while. Wow, Okay, And Also, you're gonna
want those starches in the water. Keep your water because
if you're making your sauce, and I know you're incredibly
particular about your tomato sauces, I am is. If you're
(11:23):
making your sauces at home that is liquid gold. You
want to put half a ladle or something into your
sauces you're making it, and the starches from the pasta
water will tighten up the sauce and make it very flavorful.
Speaker 1 (11:37):
Can you hang and we'll talk about McDonald's or you
want to do it real quick because I know your family. Man, No, okay,
I will go play with a boy when I'm done.
Oh cool, Okay, I feel like, yeah, you know that's
the celebrity. Okay, Yeah, that's right, that's right. I'm sure
he knows.
Speaker 2 (11:56):
I've been playing with him for hours.
Speaker 1 (12:01):
Oh. By the way, I don't know if you know this.
We discovered tonight on the program that our own Morgan
Cook was a girl scout all the way until she
was eighteen years old.
Speaker 2 (12:10):
Went and finished the entire run. I heard that and
if and if you did a whip around, there's not
one person listening or in that studio would have guessed.
Speaker 5 (12:21):
Yeah, someone tweeted me and said they almost got in
a car accident when they heard.
Speaker 1 (12:24):
That they were picturing you.
Speaker 2 (12:27):
They were picturing you in a halftop and fishnets, going
want to buy some cookies.
Speaker 1 (12:31):
Well, Morgan said she used to cut her her you know,
girl scout costume as a halter Tom. That was kind
of odd, kind of a strange deal. All right, we'rely
with Neil Savedra The Fork Report, Fork Report, or I
don't know how much one of is Fork Report shows
The Fork Report. That makes me the Fork Reporter ding dong,
all right, and also makes it jesus guys.
Speaker 3 (12:54):
You're listening to Tim Conway Junior on demand from kf
I Am six forty.
Speaker 1 (13:00):
Gil Sevadra, the Fork Reporter is with us every Saturday
two to five pm. It called the Fork Report. Hey,
so McDonald's has some hacks out that sound pretty tasty. Huh.
Speaker 2 (13:12):
Well, the funny thing about these is they've been around
for a long time and a lot of places don't
like a lot of different McDonald's franchises don't dig doing them,
but they've kind of embraced the fact that these things exist.
The Crunchy Double, the hash Brown McMuffin, the Surf and Turf,
(13:33):
and the one that's been around for a long time,
the Land, Air and Sea. There's also another one that
isn't on the list because it's got a dirty name
to it and they're not supposed to acknowledge it. But
like if there was a group of people, maybe you know,
(13:55):
that do bad things, they call them as no no,
a group of people like it starts with a g
oh uh a gang okay, and then what's what's the
sound that like a firecracker makes?
Speaker 1 (14:12):
Oh boom, gang booms? Any gang whistles?
Speaker 2 (14:22):
Yeah? Uh So that's another one. But these are all
things that have been created by people that go there
that go or people that work there and said, hey,
you know what we do after hours is we put
them together like this.
Speaker 1 (14:37):
So they're all hacks. The only weird thing is and.
Speaker 2 (14:42):
You order it by the name the Crunchy double, which
is six piece chicken McNuggets and barbecue sauce added to
a double cheeseburger.
Speaker 1 (14:51):
The thing is they're not.
Speaker 2 (14:52):
Building them, so you order them and they give you
the pieces and then you have to have to put
them together.
Speaker 1 (14:58):
Okay, So it's kind of weird. I don't know, kind
of a weird thing.
Speaker 8 (15:02):
Oh like that old mcd lt Yeah, yeah, like the
hot side hot.
Speaker 1 (15:08):
You put it together.
Speaker 8 (15:10):
Yeah, that's when I was out of McDonald's.
Speaker 1 (15:12):
It's like, I'm not making my own burgers. It's like
the same twenty cents. Yeah.
Speaker 2 (15:17):
You go to Shabu shaboo and you got to cook
your own food, and it's like what if you get
like food poisoning?
Speaker 1 (15:22):
Who do you sue? That's great. I have a question
for you, sir, Yes, sir when it comes to like
salsa verde, right, Yeah, By the way, is is the
red saucer or green salsa more popular in Mexico? I
I heard it's green. Is that true?
Speaker 2 (15:42):
Well, I think it's regional actually, but yeah, green is
incredibly popular. But I think you could find reach. It's like,
you know, people are like, uh, you know, flower tortillas
are you know, it's not popular in Mexico, And that's wrong.
You know, there is areas where flower tortillas are more
common part of the diet or even made. They make
(16:05):
tacos with them for instance, you know, and and so
there's a lot of regions it's just icy certain parts.
You know that for a long time. You go to
Italian place and all you got is like the four
types of dishes. And you go to Italy and it
depends what region you're in. If you go in Florence,
it's going to be one thing. If you're in Venice,
I mean, you're the dish of Venice. I think is
(16:26):
cuttlefish pasta. You know, you're hard pressed to find that
on a on a menu just laying around here.
Speaker 1 (16:34):
But I've tried to find a good salcea verde in
a store and it's so much different from the ones
you can buy like at El Teredo or Don Cuco's.
You know, that's the It's the warm, garlicky green salsa
that I love and I can't find anything even close
in a store. Go to a you know, a Mexican grosser.
(16:54):
I did. I went to that front of those one
of the is it called Super King.
Speaker 2 (16:57):
You know Super King's great, and I went there and
they're they're not a Mexican grocer. They're a international grocer,
so you can find all kinds of it's family owned.
There's like seven, seven or nine locations here in the Southland,
but they're they're not Mexican.
Speaker 1 (17:13):
Okay, But I went to one of those markets that
is Mexican and and I and they've got the hot
bar there, which was terrific. You know, they got the
you know, burritos and tacos and all kinds of stuff.
And then I asked the guy. I looked all over
the store before I asked the guy. I said, buddy,
I can't find any hard shell for you know, hard
shells for tacos here. And he goes, oh, no, I'll
(17:35):
show you where they are. And he took me down
an aisle and there was like one box. They had
one type and one box. O my god, these, I said, wow,
these are real popular high He goes, no, no, no,
they're really unpopular. That's why we don't carry them. No.
Speaker 2 (17:50):
Before it's like, uh, you know, it's like a general
grocery store that's like, oh, that's in the international food
through whatever.
Speaker 1 (18:00):
And now it's like, oh, yeah, that's in the white
people aisle just down there.
Speaker 2 (18:05):
Yeah yeah, kind of crackers, yeah, uh no, there's plenty
of uh you know, are grocers that are making their
stuff fresh right there every single day.
Speaker 1 (18:20):
All right. Since you have your your ear to the
ground when it comes to restaurants and food, why do
you think it is? And there's two million people who
live in the valley. There's not ah King Taco, not one.
I don't get it. Question. There's one in Glendale, but
that's not the valley. I'm talking about the valley right,
the valley flat, there's not a single one. Dress me crazy.
(18:41):
But the salsa verde at King Taco is by far
the best sauce.
Speaker 5 (18:46):
In the world.
Speaker 1 (18:46):
Well, they make tons of it for you, but they
don't sell it. I would love for them to sell it.
I have to go there and buy it fresh, and
I get a cup of it. I take it home
and I put on everything.
Speaker 2 (18:55):
But you know, amount of free publicity you've given, they
should mail you jugs of that.
Speaker 1 (19:01):
I learned from you that that certain salts that you
have get hotter the longer you keep them.
Speaker 2 (19:07):
Sure, that's why sayson is an oil, and that that
is in the the the chilies, and that you know
mixes differently with everything in there, or will come to
the surface when you go in to get a chunk
after it's been sitting a while. Interesting thing about capsaicin.
(19:28):
One animal that cannot taste it or experience the heat
from it is birds.
Speaker 1 (19:33):
Really wait, so so birds can eat like hot chilies
all day long.
Speaker 2 (19:37):
It's how it's how they spread the seed. It's how
it's how they get them to other regions and other places.
The birds can't experience the heat from cap Saican.
Speaker 1 (19:46):
Oh that's wild. I didn't know that nature knock them out.
I got a text just now from my body mind
named Eric. He says I should start a movement to
get an RB's in Burbank. Please have you ever heard?
Speaker 2 (20:00):
You know, we're talking about the different things you can
do with people have for these hacks for food.
Speaker 1 (20:05):
Yes, there is one for Arby's that I don't even think.
Speaker 2 (20:08):
You do eat Ooh gosh, I'm trying to find the
name of it. It's like the oh, the Meat Mountain.
So wow, Arby's. This is a hack for the Meat Mountain.
It's every single kind of meat they have, plus cheese
on a sandwich. It's like thirteen bucks for just the sandwich.
Speaker 1 (20:27):
Is that right? Yeah? The Mountain? Man. I love Arby's.
The first bite though, you chase, Oh.
Speaker 8 (20:32):
You're saying that's a secret item on Arby's menu.
Speaker 2 (20:34):
Yeah, order the Meat Mountain and they put like every
single kind of meat they have and then they put
some cheese.
Speaker 5 (20:41):
I just saw this.
Speaker 1 (20:42):
It's only like ten bucks, is that right? Yeah? I
gotta get that.
Speaker 2 (20:46):
It was actually Mondo's nickname in prison. It comes the
old meat Mountain.
Speaker 1 (20:52):
All right, Budd, I appreciate you coming on the wife
and family. We said hey, and we'll talk to you.
We'll see around the office. Okay, all right, thanks Bob,
all right, take care, right, he goes Neil Savadra. Everybody
being wrong with that guy? Saturday is two to five pm. Yeah.
I would normally take that challenge on try to get
(21:13):
a Burbank location for Arby's, but that seems like a
lot of work. All right, I think I'll just drive
to the one in Van Eyes off where's off the Pulvid.
Speaker 8 (21:23):
I think, so, what does your participation mean? Because you know,
an Rby's in Burbank would change my life?
Speaker 1 (21:28):
Yeah, would changed mine too. But you know that you
can have a mini RB's too. I mean they have
a little tiny ones, but there's not a lot of
indoor seating and there's no drive through. And they they
put one up in North Hollywood and it only lasted
for like six months and went out of business. I
don't know what happened before I knew about it. I
would have kept them in business alone. It was on
Magnolia and Lancashim and it was there literally for about
(21:48):
six months that disappeared.
Speaker 8 (21:49):
I just went through a whole secret menu at Arby's. Yeah,
I love just like there's like just to ten different
things you can get.
Speaker 3 (21:56):
You're listening to Tim Conway Junior on de Mayo from
a sixty.
Speaker 1 (22:05):
Uber is rolling out a brand new service for women riders.
You can get a woman driver if that makes you
feel more comfortable.
Speaker 4 (22:15):
Today, Uber announcing a pilot program called Women Preferences, where
women writers can choose to have a female driver.
Speaker 1 (22:21):
Wow, all right, kind of sexist, I guess right.
Speaker 4 (22:25):
Also, female Uber drivers can set a preference for booking
women riders.
Speaker 1 (22:29):
It'll debut in.
Speaker 4 (22:30):
San Francisco, Los Angeles, and Detroit in ID.
Speaker 1 (22:32):
Almighty. I mean it's we're being traded, but like like
cavemen that we can't handle ourselves. We get around a
woman and we just go crazy. God is that insulting?
Speaker 4 (22:42):
In a few weeks and if successful, they hope to
expand this nationwide. Now. Uber has faced scrutiny in the
past over safety for women riders and drivers, and the
company says the women Preferences pilot is something that's come
directly from user feedback. Women want more of a sense
of safety from the app.
Speaker 1 (23:00):
Look, I find this fairly insulting. We've been doing everything
that women want us to do. We're not as masculine
as we used to be. Where we've been trained in
the workplace by these endless videos on what sexual harassment is,
what you can and can't do in the workplace. And
(23:21):
we've taken all of this and we've changed a little,
and yet there's still an Uber service for women with
women drivers and women drivers want women passengers. Okay, I
get that, but I would also like the same offer
(23:43):
when I'm getting an Uber. I would like to pick
a mail driver when I'm riding an Uber. You know,
guy that can talk sports, Maybe a guy could talk
to racetrack. Maybe a guy who just sits in the
front and doesn't say much. You know what I mean.
(24:05):
You don't want to talk to anyone. It goes both ways,
whether it was a man or woman. You would not
want to get all chatty with anyone. Right, ye need
a driverless hooper, That's right, And that's what they're making
they're making it specifically for me. But if if I
had to have a driver, I prefer someone to be
(24:27):
quiet up front. And who is that most likely to
be a man or a woman? A woman? Really? Is
that your that's your experience?
Speaker 3 (24:39):
Yeah?
Speaker 1 (24:40):
Really?
Speaker 8 (24:40):
Yeah?
Speaker 1 (24:41):
So if you've had ten women drivers and ten men drivers,
you think the men were the ones who would be
more chatty so chatty? Really? Yeah, Bellio Conway, you cannot
tell a lie. I'm not lying. Men can be chatty too,
you know. I think men are only chatty with with gals.
(25:01):
I know it's when I get a mail driver. He
shuts the hell up, just drives around. I like that. Stephanush,
you're an uber driver. Are you chatty? Yeah?
Speaker 5 (25:11):
No, absolutely not. Yeah, you shut it down. I I
match their energy. So if they get in the car,
all I do is check their name and their destination.
Speaker 1 (25:23):
After that, I don't say anything.
Speaker 5 (25:25):
If they want to have a whole conversation and go
back and forth.
Speaker 1 (25:29):
I'll do that with you.
Speaker 5 (25:30):
What if you want to be on your phone and
not say a word, I'll do that too.
Speaker 1 (25:35):
All right, So you're you're a people pleaser? Yeah, good night? Yeah,
and you should be it'll be directly reflected in your tips.
Speaker 5 (25:41):
And that's usually the ones that tip the best, which
is really funny.
Speaker 1 (25:46):
Okay, who are the ones that are chatty? Kathy's usually
men or women?
Speaker 5 (25:51):
Ah, I'd say fifty to fifty wait to take a stand. No, no, seriously,
because yes, some guys get in and they'll just be like.
Speaker 1 (26:01):
Yeah, what's up, bro, what are we doing tonight? What's
going on? You know? And then I'll get a girl.
Speaker 5 (26:06):
It's like, Hey, I'm gonna go to my bachelrette party tonight.
We're gonna have so much fun.
Speaker 1 (26:12):
So it's like you're like, hell, yeah, all right, well
now you're if you're a woman, you can get a
woman driver, Belly, Would that be your choice? If you're
taking a word to no, I know you wouldn't request
it doesn't matter. It doesn't matter what about you, Angel,
Would you request a woman or it doesn't matter. I
don't want a woman driver? Oh? What safety issues? Safety issues?
Speaker 6 (26:38):
Maybe?
Speaker 1 (26:38):
I don't know what.
Speaker 8 (26:39):
The last thing I need is someone putting on their mask,
scarret and rude, yeah, trying to get some place.
Speaker 1 (26:45):
And adjusting their brazier. Some men do that, where men
put on makeup. Some men do you really absolutely is
it fifty to fifty? Is stephansh like? I would not
say it's fifty to fifty, but some men to right,
all right, it's Uber is going to offer women women drivers.
Women riders get women drivers.
Speaker 4 (27:04):
Women want more of a sense of safety from the app.
Speaker 1 (27:08):
I do too. That's not just women. I want more
of a safety attitude or safety.
Speaker 7 (27:12):
Women want more of a sense of safety.
Speaker 1 (27:15):
I want a sense of safety as well. It's not
as women.
Speaker 4 (27:18):
So here's how it works for riders. They can request
a female driver on demand. But it's only about one
in five Uber drivers nationwide that are females, so it's
not guaranteed.
Speaker 1 (27:28):
I didn't know, is that that little? Only twenty percent
of women drivers five Uber drivers around two? Yeah exactly.
Speaker 5 (27:35):
That's what's my thought when we brought it up before.
It's just like you're going to be waiting a while.
Speaker 1 (27:40):
Yeah, no, there may be no women drivers and burbank
or in the San Fernando v Asus night, Yes exactly. Yeah, yeah,
so good luck gals.
Speaker 4 (27:49):
One in five Uber drivers nationwide that are females, so
it's not guaranteed, or you might have to wait a
longer time if you want that option.
Speaker 1 (27:56):
That's exactly what Steph Fuh just said. You might be
waiting an hour or to get a woman driver.
Speaker 4 (28:01):
Another way to do this writers can reserve in advance.
That gives more probability that the female driver request can
be honored.
Speaker 1 (28:07):
You know, I wonder if being a man, I wonder
if I can request a woman driver, why wouldn't I
be able to request a woman driver? I like that?
Can I go ag range too? And height?
Speaker 8 (28:21):
All of a sudden, you're the duke of sports.
Speaker 1 (28:25):
Yeah, you's got to be Jewish.
Speaker 8 (28:27):
From the valley or the west side. I was gonna
have step I don't know if it was already brought
up or up? But can does that work in reverse too?
Where female drivers can only only take can only ask
to take women passengers?
Speaker 1 (28:42):
Can you do that as a driver? I haven't gotten
that option. Yeah, it's called sexual discrimination, is what that's called.
It's not the other one. And the only thing that I.
Speaker 5 (28:52):
That I've seen, which I mean I and I applaud
it for women, is if I get a response and
it's like oh it's Ashley or something, it'll say on
the app this person will be recording for her safety.
So it'll let me know that they're recording audio and
video to let me know that.
Speaker 1 (29:12):
How do they know? No, I don't know they do,
and I don't know how. Wait, how does zuber know
they're going to record? It's it's in the app? I
guess okay, you have you ahead. Somebody committed and say
I'm recording the ride. No, yeah, you know what, because
they would be crazy, and you want to be crazy,
got them might imagine that. Yeah, it's just getting a
(29:34):
guy from you know, school to McDonald's. You're going to
record it, and you know, but the historical Oh my god,
we've lost our minds. I'm recording. Yeah, and I'm recording too, baby,
so sit down.
Speaker 4 (29:47):
Or The third way is to set a preference for
women drivers, which increases your chances of being matched with one,
but doesn't guarantee it for drivers. They simply toggle on
an option to be matched with a woman. And in
case you were wondering, men.
Speaker 7 (29:59):
Can not opt in to choose women drivers.
Speaker 1 (30:02):
Oh that's what I was wondering, And that can't that's
not happening.
Speaker 7 (30:06):
Men cannot opt in to choose women drivers.
Speaker 1 (30:09):
It seems unfair. It seems a little bit unfair. F uber.
Speaker 7 (30:14):
Men cannot opt in to choose women drivers. So it's
a really interesting program.
Speaker 1 (30:19):
We'll see how God it's called sexual discrimination. Is what
that is? You know? I mean you're literally eliminating my
business because I'm a man. You're limiting what I can do.
All right, lawsuits are haime, that's what's going to happen.
That's around the corner. Implemented in other countries with great success.
Speaker 7 (30:38):
Started in Saudi Arabia when women first got the right
to drive. So it has been tried out.
Speaker 1 (30:43):
Make women feel safer, that's what it's all about. Yeah,
there we go. Let's let's try to emulate Saudi Arabia
in this country many ways as we can. It'll be great.
All right, we're on our way. We're live on KFI
AM six forty.
Speaker 3 (31:01):
You're listening to Tim Conway Junior on demand from KFI
A M six forty
It's k IF. I am sixty and you're listening to
the Conway Show on demand on the iHeartRadio app. I
heard deal servator. I'm with Gary and Shannon talking about
salt this week and kosher salt and salt, salt and
salt in your food. And I'm like, oh, that's cool.
And then nails on with us. He's got some cool
(00:23):
tips and some I guess hacks, food hacks when it
comes to fast food. Neil Savvior is with us. Neil,
how you bob good sir? How about yourself?
Speaker 2 (00:32):
Oh?
Speaker 1 (00:32):
Man, I couldn't be a bout. It couldn't be finer.
Speaker 2 (00:34):
Hey, quidn't know something weird about salt. It used to
be the term salary comes from the root word salt
selarium in.
Speaker 1 (00:46):
I think it was ancient Greece.
Speaker 2 (00:48):
They used to use it to pay people because it
was pretty rare and hard to get. So that's where
we get salary from.
Speaker 1 (00:53):
I didn't know that. You just got folk reported, Yeah,
dig dong with you got it? Hey, I was talking
to a Krozier, you know, Michael Kroszer, right, I was
talking to em earlier, a tall guy. Yeah, yeah, that's right. Okay,
guy's been out for four days. It looks like a
model when he returns. Stud But I was out at
Costco day looking at air friers. My sister got one.
(01:14):
She said it's the greatest things she's ever purchased. I
almost pulled the trigger and then I thought, I don't know.
Speaker 3 (01:19):
Men.
Speaker 1 (01:20):
Let me ask Neil, what are your thoughts? And if
you have a convection of him, is it the same
thing as an air fryer. Yes.
Speaker 2 (01:28):
However, however, however, let me clarify, they are doing the
exact same thing. However, the one built for it the
air fryer. Because of its size, they're very compact that
the effect is going to be greater and therefore the
outcome is going to be different. So yes, it's just
(01:51):
a small convection of it. That's all it is.
Speaker 4 (01:52):
Ok.
Speaker 2 (01:53):
All it does is it blows the hot air around.
That's why it's in a basket, so nothing's sitting on
the floor. It has room for it to go around.
It's not a fryer. But when you fry your the
process is dehydrating, so that's why it bubbles. So the
bubbles are the water being heated to a point where
(02:15):
they steam in the oil, so it steams out and
causes the bubble when you fry something that is that's
getting the water out. That's all it's doing, which is
why it gets crunchy. An air fryer is a convection
oven that's built that's smaller, so you can get closer
with a like a small convection oven that you'd put
(02:37):
on your counter, like a toaster oven, you'd get closer
than you ever would with a regular size oven dematching that.
But they are built in a certain way that the
convection is super tight and concentrated, and they're pretty miraculous.
Speaker 1 (02:51):
They really are. What they will do with like you know.
Speaker 2 (02:55):
Bread crumbs and avocado and all these different things for
crunch she snacks and frozen French fries without oil and
things like that.
Speaker 1 (03:04):
They're they're very impressive. So if you're just talking about
you know, my my many oven, you know toaster oven
is is not small, but it's not big. If I
just took like six bricks and I put it on
the bottom and so the cooking space was less, would
that help? Why what are you mc guiver?
Speaker 5 (03:24):
What do you like?
Speaker 6 (03:25):
At that point, go by go back to costcore like Okay,
So if I get out some biscuit joiners in my
four quarter miters sauce, yeah no, I would at that
point get they're not expensive.
Speaker 2 (03:39):
They're made fairly cheaply. They really, which is too bad
because for what they do.
Speaker 1 (03:44):
But do all do the same thing. If you bought
a three hundred dollars one or eighty dollars one, it's
the same thing.
Speaker 2 (03:49):
Yeah, it's basically the same thing. Now the materials that
it's built out of. It might be built out of
a metal shell instead of a plastic one, but really
they're all going to be. It's all about the air circulation,
the higher heat to get them crisp and to dehydrate
that outer that outer shell is why it makes things crunchy.
(04:12):
That's really what it's doing. That's what it's simulating. But
it's not technically frying a damn thing because there's no
oil involved.
Speaker 1 (04:18):
Yeah you know what? And again, Neil Spader's with a
Fork report every Saturday, two o'clock two to five, Love
them what And the one thing that I learned on
your show, and I didn't know before and now it
affects me and it and it actually changes how I eat.
I had no idea, Like the first fifty six years
of my life, I had no idea that there's more
(04:40):
sugar in a baked potato than there is a can
of coke. Well, did I say that? I think you
said something.
Speaker 2 (04:48):
Like that's what ends up happening, is yeah, because it
doesn't sound quite right to me. But maybe I say
a lot of things. Okay, you're the Sunday Morning show
right now, Okay, make it up that go.
Speaker 1 (05:01):
The reality is.
Speaker 2 (05:03):
That there are products that people don't understand have as
much sugar or convert into sugar because the carbohydrates, and
so they think of one thing as super gosh, this demonized,
which is what we do here in the United States.
Speaker 1 (05:18):
We demonize everything. This is good and this is the devil.
Speaker 6 (05:21):
Right.
Speaker 1 (05:21):
I heard you talking about that, and that's one of
the reasons we're all fat because of diets that we
had in the past, and it's screwed up our metabolism.
Speaker 2 (05:30):
Well it quite yeah, And I've talked to doctors about
this as well. Is that there is a lot of
the fad dieting that throws us off because we make
things evil. You know, if I were to do a
keto diet with knocking my body into kotosis by eliminating
carbs or cutting down the net. But screw your kidneys
up then oh yeah, it could kill me. Now there
(05:53):
is There are ways to do it, but people think
pragmatically and they say, well it works. But you could
eat McDonald's every day and lose weight. I'm gonna it
depends on what.
Speaker 1 (06:04):
You're eating and your calorie count. It's just management. You'd
be the greatest doctor in the world. Uh, you're not
eating McDonald's enough.
Speaker 2 (06:13):
Hey, Tim, it's good to see you. Things for coming in.
You mind if I smoke? Everybody gets weirded out when
a doctor smokes. Sit down, Uh, pull down your pants.
I'm not gonna check you down there. I just want
something interesting to tell my wife later. No, I would
be a horrible doctor.
Speaker 1 (06:26):
Yeah.
Speaker 2 (06:29):
They would come in the first thing they'd do is going, Uh,
I'm not gonna have that guy tell me how to
be healthy.
Speaker 3 (06:37):
You're listening to Tim Conway Junior on demand from kf
I am six forty.
Speaker 1 (06:44):
Neil Zvanger joins us from the Fork Report reporter. I've
got I've got one. Let me see one, two, three, four, five,
six seven, I got eight quick questions. Can we do
a rapid question answer? Sure, Okay. I heard soaking chicken
in salt water for ten to four to twenty four
hours before you cook it makes it moisture. Is that
(07:06):
true or false? Yes, it's called a brine, Brian. And
how much? And what's the perfect amount of time? Ten
hours twenty four hours? That seems to be a big
difference for chicken, it's a softer meat.
Speaker 2 (07:19):
I would say no less than, no less than eight
hours and probably more like twenty four.
Speaker 1 (07:29):
Wow. Some people go.
Speaker 2 (07:31):
Really nuts and they're like, three days. You gotta do
it for three days?
Speaker 1 (07:34):
Will you taste the salt? No? Wow, that's not how
it works. You can do it.
Speaker 2 (07:38):
I do a dry brine, which is probably not technically
a brine, but I do a dry brine well where
I salt it, like you know my turkey or things
like that, where I salt it and wrap it and
put it in the fridge for a couple of days.
You could do it for three days, easy peasy. It's
not gonna cause any problems. But some people like you
gotta do it this much. But the osmosis happened fairly quickly.
Speaker 1 (08:00):
I'm gonna do that when my wife and daughter cook,
when they bake cookies for Christmas and Thanksgiving, they take
the pan out of the oven and they slam it
on the counter, and it always scares the hell out
of me. Why do those people do that?
Speaker 2 (08:17):
It's called banging the cookie?
Speaker 1 (08:20):
No face, but why do they do that? So whatever
it's happening, and then do they put it back in?
I don't get involved the process it's done.
Speaker 2 (08:30):
Primarily, I think a woman on the East Coast came
up with this, although there's been a style of it
for a long time. And when you're doing these cookies,
oftentimes they're you know, chocolate chip cookies. They will bring
them out in certain increments during the cooking time, smack
them on the counter, and then put them back in
(08:50):
and bring them out, smack them on the counter, put
them back in for a couple of minutes, and it
creates it actually creates a beautiful cookie. They're nice and round,
they get large. They have a ripple effect for banging
that causes crispy edges, but very wonderful caramely soft center.
It's it's a beautiful thing and a great technique. But yeah,
(09:12):
they'll scare the crab. I thought it was to irritate me.
I'm glad there's a use for it, Mike Grea. Sure,
she's got a list of things that have nothing to
do with cooking.
Speaker 1 (09:20):
Yeah, my grandmother used to grate butter, and I never
understood why like it with a cheese grater. Was that
just easier to spread?
Speaker 2 (09:27):
Yes, makes it easier to spread because most people keep
it in the fridge, and so one of the ways
to soften it. One of the tricks is to use
a cheese grater on the larger side, and then it
will spread onto whatever you're you know, it's a warm
toast or whatever. They also make a knife that's similar.
(09:47):
It's they got holes in it. A butter knife that
has holes in it that will grate cheese while you cut.
Speaker 1 (09:54):
It, all right, making butter, Making hash browns in a
waffle iron? Have you done it? And do you recommend
web sight?
Speaker 2 (10:00):
Are you on?
Speaker 7 (10:00):
No?
Speaker 1 (10:01):
My grandma used to do all this crap. That's not true. Yes,
you use a waffle iron.
Speaker 2 (10:07):
Is really good at a couple of things because it
warms on both sides, keeps it crisp. You can also
do it with.
Speaker 1 (10:13):
I make I'm the worst of making hash browns because
they always mix them up and then they're just you know,
they're they're it's not I need them crisp on the outside.
I don't know how to do it.
Speaker 2 (10:21):
Don't touch it, you just don't touch it. You let
you put you know, you keep it on a medium heat,
and you put the butter mixed with little olive oil
because butter will burn. Or you can use a gee
which or clarified butter and it has a higher smoke point.
Speaker 1 (10:35):
And let them.
Speaker 2 (10:36):
Sit, don't move them around. I learned the best method
from Morton's. They used to I don't know if they
still do. They have those big hash browns that you
could get as far. Yes, that's the kind of style
that I tend to do in a pan. All right,
last last, Well, you could also warm fries up that
same way and it turns out great in a waffle iron.
Speaker 1 (10:57):
All right, Skip the pasta rints. I always rinse the pasta.
That's bad.
Speaker 2 (11:00):
No, you want the starches. Don't rinse the pasta. Don't
put olive oil on it. Don't do any of that.
It'll keep it from sticking. The sauce is sticking on
there for a while. Wow, Okay, And Also, you're gonna
want those starches in the water. Keep your water because
if you're making your sauce, and I know you're incredibly
particular about your tomato sauces, I am is. If you're
(11:23):
making your sauces at home that is liquid gold. You
want to put half a ladle or something into your
sauces you're making it, and the starches from the pasta
water will tighten up the sauce and make it very flavorful.
Speaker 1 (11:37):
Can you hang and we'll talk about McDonald's or you
want to do it real quick because I know your family. Man, No, okay,
I will go play with a boy when I'm done.
Oh cool, Okay, I feel like, yeah, you know that's
the celebrity. Okay, Yeah, that's right, that's right. I'm sure
he knows.
Speaker 2 (11:56):
I've been playing with him for hours.
Speaker 1 (12:01):
Oh. By the way, I don't know if you know this.
We discovered tonight on the program that our own Morgan
Cook was a girl scout all the way until she
was eighteen years old.
Speaker 2 (12:10):
Went and finished the entire run. I heard that and
if and if you did a whip around, there's not
one person listening or in that studio would have guessed.
Speaker 5 (12:21):
Yeah, someone tweeted me and said they almost got in
a car accident when they heard.
Speaker 1 (12:24):
That they were picturing you.
Speaker 2 (12:27):
They were picturing you in a halftop and fishnets, going
want to buy some cookies.
Speaker 1 (12:31):
Well, Morgan said she used to cut her her you know,
girl scout costume as a halter Tom. That was kind
of odd, kind of a strange deal. All right, we'rely
with Neil Savedra The Fork Report, Fork Report, or I
don't know how much one of is Fork Report shows
The Fork Report. That makes me the Fork Reporter ding dong,
all right, and also makes it jesus guys.
Speaker 3 (12:54):
You're listening to Tim Conway Junior on demand from kf
I Am six forty.
Speaker 1 (13:00):
Gil Sevadra, the Fork Reporter is with us every Saturday
two to five pm. It called the Fork Report. Hey,
so McDonald's has some hacks out that sound pretty tasty. Huh.
Speaker 2 (13:12):
Well, the funny thing about these is they've been around
for a long time and a lot of places don't
like a lot of different McDonald's franchises don't dig doing them,
but they've kind of embraced the fact that these things exist.
The Crunchy Double, the hash Brown McMuffin, the Surf and Turf,
(13:33):
and the one that's been around for a long time,
the Land, Air and Sea. There's also another one that
isn't on the list because it's got a dirty name
to it and they're not supposed to acknowledge it. But
like if there was a group of people, maybe you know,
(13:55):
that do bad things, they call them as no no,
a group of people like it starts with a g
oh uh a gang okay, and then what's what's the
sound that like a firecracker makes?
Speaker 1 (14:12):
Oh boom, gang booms? Any gang whistles?
Speaker 2 (14:22):
Yeah? Uh So that's another one. But these are all
things that have been created by people that go there
that go or people that work there and said, hey,
you know what we do after hours is we put
them together like this.
Speaker 1 (14:37):
So they're all hacks. The only weird thing is and.
Speaker 2 (14:42):
You order it by the name the Crunchy double, which
is six piece chicken McNuggets and barbecue sauce added to
a double cheeseburger.
Speaker 1 (14:51):
The thing is they're not.
Speaker 2 (14:52):
Building them, so you order them and they give you
the pieces and then you have to have to put
them together.
Speaker 1 (14:58):
Okay, So it's kind of weird. I don't know, kind
of a weird thing.
Speaker 8 (15:02):
Oh like that old mcd lt Yeah, yeah, like the
hot side hot.
Speaker 1 (15:08):
You put it together.
Speaker 8 (15:10):
Yeah, that's when I was out of McDonald's.
Speaker 1 (15:12):
It's like, I'm not making my own burgers. It's like
the same twenty cents. Yeah.
Speaker 2 (15:17):
You go to Shabu shaboo and you got to cook
your own food, and it's like what if you get
like food poisoning?
Speaker 1 (15:22):
Who do you sue? That's great. I have a question
for you, sir, Yes, sir when it comes to like
salsa verde, right, Yeah, By the way, is is the
red saucer or green salsa more popular in Mexico? I
I heard it's green. Is that true?
Speaker 2 (15:42):
Well, I think it's regional actually, but yeah, green is
incredibly popular. But I think you could find reach. It's like,
you know, people are like, uh, you know, flower tortillas
are you know, it's not popular in Mexico, And that's wrong.
You know, there is areas where flower tortillas are more
common part of the diet or even made. They make
(16:05):
tacos with them for instance, you know, and and so
there's a lot of regions it's just icy certain parts.
You know that for a long time. You go to
Italian place and all you got is like the four
types of dishes. And you go to Italy and it
depends what region you're in. If you go in Florence,
it's going to be one thing. If you're in Venice,
I mean, you're the dish of Venice. I think is
(16:26):
cuttlefish pasta. You know, you're hard pressed to find that
on a on a menu just laying around here.
Speaker 1 (16:34):
But I've tried to find a good salcea verde in
a store and it's so much different from the ones
you can buy like at El Teredo or Don Cuco's.
You know, that's the It's the warm, garlicky green salsa
that I love and I can't find anything even close
in a store. Go to a you know, a Mexican grosser.
(16:54):
I did. I went to that front of those one
of the is it called Super King.
Speaker 2 (16:57):
You know Super King's great, and I went there and
they're they're not a Mexican grocer. They're a international grocer,
so you can find all kinds of it's family owned.
There's like seven, seven or nine locations here in the Southland,
but they're they're not Mexican.
Speaker 1 (17:13):
Okay, But I went to one of those markets that
is Mexican and and I and they've got the hot
bar there, which was terrific. You know, they got the
you know, burritos and tacos and all kinds of stuff.
And then I asked the guy. I looked all over
the store before I asked the guy. I said, buddy,
I can't find any hard shell for you know, hard
shells for tacos here. And he goes, oh, no, I'll
(17:35):
show you where they are. And he took me down
an aisle and there was like one box. They had
one type and one box. O my god, these, I said, wow,
these are real popular high He goes, no, no, no,
they're really unpopular. That's why we don't carry them. No.
Speaker 2 (17:50):
Before it's like, uh, you know, it's like a general
grocery store that's like, oh, that's in the international food
through whatever.
Speaker 1 (18:00):
And now it's like, oh, yeah, that's in the white
people aisle just down there.
Speaker 2 (18:05):
Yeah yeah, kind of crackers, yeah, uh no, there's plenty
of uh you know, are grocers that are making their
stuff fresh right there every single day.
Speaker 1 (18:20):
All right. Since you have your your ear to the
ground when it comes to restaurants and food, why do
you think it is? And there's two million people who
live in the valley. There's not ah King Taco, not one.
I don't get it. Question. There's one in Glendale, but
that's not the valley. I'm talking about the valley right,
the valley flat, there's not a single one. Dress me crazy.
(18:41):
But the salsa verde at King Taco is by far
the best sauce.
Speaker 5 (18:46):
In the world.
Speaker 1 (18:46):
Well, they make tons of it for you, but they
don't sell it. I would love for them to sell it.
I have to go there and buy it fresh, and
I get a cup of it. I take it home
and I put on everything.
Speaker 2 (18:55):
But you know, amount of free publicity you've given, they
should mail you jugs of that.
Speaker 1 (19:01):
I learned from you that that certain salts that you
have get hotter the longer you keep them.
Speaker 2 (19:07):
Sure, that's why sayson is an oil, and that that
is in the the the chilies, and that you know
mixes differently with everything in there, or will come to
the surface when you go in to get a chunk
after it's been sitting a while. Interesting thing about capsaicin.
(19:28):
One animal that cannot taste it or experience the heat
from it is birds.
Speaker 1 (19:33):
Really wait, so so birds can eat like hot chilies
all day long.
Speaker 2 (19:37):
It's how it's how they spread the seed. It's how
it's how they get them to other regions and other places.
The birds can't experience the heat from cap Saican.
Speaker 1 (19:46):
Oh that's wild. I didn't know that nature knock them out.
I got a text just now from my body mind
named Eric. He says I should start a movement to
get an RB's in Burbank. Please have you ever heard?
Speaker 2 (20:00):
You know, we're talking about the different things you can
do with people have for these hacks for food.
Speaker 1 (20:05):
Yes, there is one for Arby's that I don't even think.
Speaker 2 (20:08):
You do eat Ooh gosh, I'm trying to find the
name of it. It's like the oh, the Meat Mountain.
So wow, Arby's. This is a hack for the Meat Mountain.
It's every single kind of meat they have, plus cheese
on a sandwich. It's like thirteen bucks for just the sandwich.
Speaker 1 (20:27):
Is that right? Yeah? The Mountain? Man. I love Arby's.
The first bite though, you chase, Oh.
Speaker 8 (20:32):
You're saying that's a secret item on Arby's menu.
Speaker 2 (20:34):
Yeah, order the Meat Mountain and they put like every
single kind of meat they have and then they put
some cheese.
Speaker 5 (20:41):
I just saw this.
Speaker 1 (20:42):
It's only like ten bucks, is that right? Yeah? I
gotta get that.
Speaker 2 (20:46):
It was actually Mondo's nickname in prison. It comes the
old meat Mountain.
Speaker 1 (20:52):
All right, Budd, I appreciate you coming on the wife
and family. We said hey, and we'll talk to you.
We'll see around the office. Okay, all right, thanks Bob,
all right, take care, right, he goes Neil Savadra. Everybody
being wrong with that guy? Saturday is two to five pm. Yeah.
I would normally take that challenge on try to get
(21:13):
a Burbank location for Arby's, but that seems like a
lot of work. All right, I think I'll just drive
to the one in Van Eyes off where's off the Pulvid.
Speaker 8 (21:23):
I think, so, what does your participation mean? Because you know,
an Rby's in Burbank would change my life?
Speaker 1 (21:28):
Yeah, would changed mine too. But you know that you
can have a mini RB's too. I mean they have
a little tiny ones, but there's not a lot of
indoor seating and there's no drive through. And they they
put one up in North Hollywood and it only lasted
for like six months and went out of business. I
don't know what happened before I knew about it. I
would have kept them in business alone. It was on
Magnolia and Lancashim and it was there literally for about
(21:48):
six months that disappeared.
Speaker 8 (21:49):
I just went through a whole secret menu at Arby's. Yeah,
I love just like there's like just to ten different
things you can get.
Speaker 3 (21:56):
You're listening to Tim Conway Junior on de Mayo from
a sixty.
Speaker 1 (22:05):
Uber is rolling out a brand new service for women riders.
You can get a woman driver if that makes you
feel more comfortable.
Speaker 4 (22:15):
Today, Uber announcing a pilot program called Women Preferences, where
women writers can choose to have a female driver.
Speaker 1 (22:21):
Wow, all right, kind of sexist, I guess right.
Speaker 4 (22:25):
Also, female Uber drivers can set a preference for booking
women riders.
Speaker 1 (22:29):
It'll debut in.
Speaker 4 (22:30):
San Francisco, Los Angeles, and Detroit in ID.
Speaker 1 (22:32):
Almighty. I mean it's we're being traded, but like like
cavemen that we can't handle ourselves. We get around a
woman and we just go crazy. God is that insulting?
Speaker 4 (22:42):
In a few weeks and if successful, they hope to
expand this nationwide. Now. Uber has faced scrutiny in the
past over safety for women riders and drivers, and the
company says the women Preferences pilot is something that's come
directly from user feedback. Women want more of a sense
of safety from the app.
Speaker 1 (23:00):
Look, I find this fairly insulting. We've been doing everything
that women want us to do. We're not as masculine
as we used to be. Where we've been trained in
the workplace by these endless videos on what sexual harassment is,
what you can and can't do in the workplace. And
(23:21):
we've taken all of this and we've changed a little,
and yet there's still an Uber service for women with
women drivers and women drivers want women passengers. Okay, I
get that, but I would also like the same offer
(23:43):
when I'm getting an Uber. I would like to pick
a mail driver when I'm riding an Uber. You know,
guy that can talk sports, Maybe a guy could talk
to racetrack. Maybe a guy who just sits in the
front and doesn't say much. You know what I mean.
(24:05):
You don't want to talk to anyone. It goes both ways,
whether it was a man or woman. You would not
want to get all chatty with anyone. Right, ye need
a driverless hooper, That's right, And that's what they're making
they're making it specifically for me. But if if I
had to have a driver, I prefer someone to be
(24:27):
quiet up front. And who is that most likely to
be a man or a woman? A woman? Really? Is
that your that's your experience?
Speaker 3 (24:39):
Yeah?
Speaker 1 (24:40):
Really?
Speaker 8 (24:40):
Yeah?
Speaker 1 (24:41):
So if you've had ten women drivers and ten men drivers,
you think the men were the ones who would be
more chatty so chatty? Really? Yeah, Bellio Conway, you cannot
tell a lie. I'm not lying. Men can be chatty too,
you know. I think men are only chatty with with gals.
(25:01):
I know it's when I get a mail driver. He
shuts the hell up, just drives around. I like that. Stephanush,
you're an uber driver. Are you chatty? Yeah?
Speaker 5 (25:11):
No, absolutely not. Yeah, you shut it down. I I
match their energy. So if they get in the car,
all I do is check their name and their destination.
Speaker 1 (25:23):
After that, I don't say anything.
Speaker 5 (25:25):
If they want to have a whole conversation and go
back and forth.
Speaker 1 (25:29):
I'll do that with you.
Speaker 5 (25:30):
What if you want to be on your phone and
not say a word, I'll do that too.
Speaker 1 (25:35):
All right, So you're you're a people pleaser? Yeah, good night? Yeah,
and you should be it'll be directly reflected in your tips.
Speaker 5 (25:41):
And that's usually the ones that tip the best, which
is really funny.
Speaker 1 (25:46):
Okay, who are the ones that are chatty? Kathy's usually
men or women?
Speaker 5 (25:51):
Ah, I'd say fifty to fifty wait to take a stand. No, no, seriously,
because yes, some guys get in and they'll just be like.
Speaker 1 (26:01):
Yeah, what's up, bro, what are we doing tonight? What's
going on? You know? And then I'll get a girl.
Speaker 5 (26:06):
It's like, Hey, I'm gonna go to my bachelrette party tonight.
We're gonna have so much fun.
Speaker 1 (26:12):
So it's like you're like, hell, yeah, all right, well
now you're if you're a woman, you can get a
woman driver, Belly, Would that be your choice? If you're
taking a word to no, I know you wouldn't request
it doesn't matter. It doesn't matter what about you, Angel,
Would you request a woman or it doesn't matter. I
don't want a woman driver? Oh? What safety issues? Safety issues?
Speaker 6 (26:38):
Maybe?
Speaker 1 (26:38):
I don't know what.
Speaker 8 (26:39):
The last thing I need is someone putting on their mask,
scarret and rude, yeah, trying to get some place.
Speaker 1 (26:45):
And adjusting their brazier. Some men do that, where men
put on makeup. Some men do you really absolutely is
it fifty to fifty? Is stephansh like? I would not
say it's fifty to fifty, but some men to right,
all right, it's Uber is going to offer women women drivers.
Women riders get women drivers.
Speaker 4 (27:04):
Women want more of a sense of safety from the app.
Speaker 1 (27:08):
I do too. That's not just women. I want more
of a safety attitude or safety.
Speaker 7 (27:12):
Women want more of a sense of safety.
Speaker 1 (27:15):
I want a sense of safety as well. It's not
as women.
Speaker 4 (27:18):
So here's how it works for riders. They can request
a female driver on demand. But it's only about one
in five Uber drivers nationwide that are females, so it's
not guaranteed.
Speaker 1 (27:28):
I didn't know, is that that little? Only twenty percent
of women drivers five Uber drivers around two? Yeah exactly.
Speaker 5 (27:35):
That's what's my thought when we brought it up before.
It's just like you're going to be waiting a while.
Speaker 1 (27:40):
Yeah, no, there may be no women drivers and burbank
or in the San Fernando v Asus night, Yes exactly. Yeah, yeah,
so good luck gals.
Speaker 4 (27:49):
One in five Uber drivers nationwide that are females, so
it's not guaranteed, or you might have to wait a
longer time if you want that option.
Speaker 1 (27:56):
That's exactly what Steph Fuh just said. You might be
waiting an hour or to get a woman driver.
Speaker 4 (28:01):
Another way to do this writers can reserve in advance.
That gives more probability that the female driver request can
be honored.
Speaker 1 (28:07):
You know, I wonder if being a man, I wonder
if I can request a woman driver, why wouldn't I
be able to request a woman driver? I like that?
Can I go ag range too? And height?
Speaker 8 (28:21):
All of a sudden, you're the duke of sports.
Speaker 1 (28:25):
Yeah, you's got to be Jewish.
Speaker 8 (28:27):
From the valley or the west side. I was gonna
have step I don't know if it was already brought
up or up? But can does that work in reverse too?
Where female drivers can only only take can only ask
to take women passengers?
Speaker 1 (28:42):
Can you do that as a driver? I haven't gotten
that option. Yeah, it's called sexual discrimination, is what that's called.
It's not the other one. And the only thing that I.
Speaker 5 (28:52):
That I've seen, which I mean I and I applaud
it for women, is if I get a response and
it's like oh it's Ashley or something, it'll say on
the app this person will be recording for her safety.
So it'll let me know that they're recording audio and
video to let me know that.
Speaker 1 (29:12):
How do they know? No, I don't know they do,
and I don't know how. Wait, how does zuber know
they're going to record? It's it's in the app? I
guess okay, you have you ahead. Somebody committed and say
I'm recording the ride. No, yeah, you know what, because
they would be crazy, and you want to be crazy,
got them might imagine that. Yeah, it's just getting a
(29:34):
guy from you know, school to McDonald's. You're going to
record it, and you know, but the historical Oh my god,
we've lost our minds. I'm recording. Yeah, and I'm recording too, baby,
so sit down.
Speaker 4 (29:47):
Or The third way is to set a preference for
women drivers, which increases your chances of being matched with one,
but doesn't guarantee it for drivers. They simply toggle on
an option to be matched with a woman. And in
case you were wondering, men.
Speaker 7 (29:59):
Can not opt in to choose women drivers.
Speaker 1 (30:02):
Oh that's what I was wondering, And that can't that's
not happening.
Speaker 7 (30:06):
Men cannot opt in to choose women drivers.
Speaker 1 (30:09):
It seems unfair. It seems a little bit unfair. F uber.
Speaker 7 (30:14):
Men cannot opt in to choose women drivers. So it's
a really interesting program.
Speaker 1 (30:19):
We'll see how God it's called sexual discrimination. Is what
that is? You know? I mean you're literally eliminating my
business because I'm a man. You're limiting what I can do.
All right, lawsuits are haime, that's what's going to happen.
That's around the corner. Implemented in other countries with great success.
Speaker 7 (30:38):
Started in Saudi Arabia when women first got the right
to drive. So it has been tried out.
Speaker 1 (30:43):
Make women feel safer, that's what it's all about. Yeah,
there we go. Let's let's try to emulate Saudi Arabia
in this country many ways as we can. It'll be great.
All right, we're on our way. We're live on KFI
AM six forty.
Speaker 3 (31:01):
You're listening to Tim Conway Junior on demand from KFI
A M six forty
Tim Conway Jr. on Demand News
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