Episode Transcript
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(00:00):
You're listening to KF I AM sixtyon demand, I AM sixty live everywhere
on that there. iHeartRadio out Hey, everybody, It's the four Report,
all Things Food, beverage and beyond. We celebrate every single Saturday. We
got these three hours man to shakeoff the heaviness of the news, whatever's
(00:23):
going on in the world, andcome together and rejoice in something we agree
on. That is good food andgood conversation are always welcome. We celebrate
the food, the people that makeit, most importantly, the culture behind
it. And we talked about goingout to eat, of course, cooking
at home and everything in between,cocktails and all of that good stuff.
And of course the Weird asked whetherwe've been having here in Southern California has
(00:50):
been really strange today I'm broadcasting fromLas Vegas. When Las Vegas, of
course gorgeous out here. We're atthe Blue Wire Studios right here smack dab
in the center of the campus inthis wonderful, wonderful location at Win Las
Vegas. And it is ninety sevendegrees or so today out here in Las
(01:11):
Vegas. But in so cal we'vebeen going back and forth with rain and
weird weather, and now it's startingto heat up again, and then we're
going to drop twenty or so degreesthroughout the week. It's gonna be weird.
So it's really hard to look outthe window and say, hey,
it's springtime, but it is.It's springtime. Spring is here. We
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feel like we went straight from winter, a heavy winter, into summer,
but really there's some springtime here.And I want to talk about spring flavors.
And I was doing some research,going back and forth on some of
the flavors I liked, looking intosome of the flavors that are popular right
now. And of course, asI was doing that, I came across
Taste of home dot com, whichis a really wonderful resource that I use
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here on the show, and theyhad a breakdown of twenty spring flavor combinations.
And I love this because it's veryeasy to go down a simple path
and say, okay, well,here are the basics when it comes to
spring. But there really are acouple of combinations that you might not think
of. And maybe I'm going topoke you a little bit and push you
in the direction of trying a coupleof things that you haven't done before.
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The first one is lavender and lemon. Lemon is a great flavor. Of
course, you think of that withspring even summer. The bright freshness and
he's citrus obviously is going to addto whatever you're doing. But the combination
here with lavender, I think isinteresting. Now I'm going to come clean
on this. I'm not a fanof lavender. I love the flavor,
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I love the way it smells,all of those things. I get it,
but I have a reaction to it. I have a reaction to complex
chemicals and certain smells and the like, and in this particular case, I
know lavender is supposed to make youlike happy or joy field or something,
but it actually makes me want tostrangle strangers. So I don't know what
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it is. On occasion it's putin things, I really enjoy it.
I have a reaction to rosewater too. It's the weirdest thing because I have
no straight offense to them. It'slike, not that I hate them unto
them themselves. It's just when it'scombined with things or what have you.
It just in food, I'm notcrazy about it, although I will taste
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things with it as far as acombination, like I've had candies with lavender
in it, and they're divine.It's just something I react to one of
the chemicals or something in the actualplant. So whatever. But lavender and
lemon, you get those hints ofthat lavender. You combine that with lemon
zest, and you can make somethingreally special. Use it in a crust,
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use it in a pastry. Obviously, it has it's different notes in
there that you kind of the floralnotes make you think of spring as well,
strawberry and rub barb. Now hearme out on this. Rhubarb is
a strange beast. I get it. It looks like celery, but it's
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kind of pinkish, kind of reddish, and it's odd. First and foremost,
don't eat the leafs. Only thestock is edible. If you get
into the leafs, that's a problem. They can be poisonous, So you
don't want to eat those rhubarb.As far as a flavor or its taste,
it's tart. A lot of peoplethink it's unpleasant, and in certain
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cases it can be a lot ofpeople will add sugar with it, sweeten
it up, because really, onceyou start sweetening up, it balances itself
out. When you cook it,it softens up and it mellows the flavor,
the sour flavor a little bit,but it's different, so you got
to learn to work with it,how to cook it. It looks like
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celery. People think you're just gonnaact like celery with it, and it
doesn't really translate exactly the same way, even though it's similar at the beginning
of that crunch when it's raw,but when you cook it a little softened
down, the sour flavor will mellowout just a tiny bit, and then
you can add some sweetness to it. That's why you see it in things
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like rhubarb pie. So I knowit's maybe not one that you've used before,
but even if you don't end uploving rhubarb, you should at least
try it in Strawberries and ruebarb arenice combination to put there. So you
put those two things together, geta creamy take on it, adding some
cream, and you can find thatyou can make some really lovely and delicious
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kind of combinations for sweets and thelike. So don't don't cast it out
just yet. There is room foryou to grow into loving it, and
if not, well feed it toyour kids. It's good. It's good.
Rich in vitamin K one. Howabout that spinach and strawberries. I've
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long enjoyed the combination of spinach andstrawberries, and well, I say long,
but as in my adulthood. Ifyou tried to give me spinach when
I was a kid, I'd spitit back in your face. But as
an adult, it makes for agreat combination for a salad for sure,
and something spring, festive, brightand delicious. So don't overlook those combinations
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as well. Now you could breakit down into a side dish as well,
cooking the ingredients and getting the sweetnessof it, not having a crunchy
like in a fresh salad or somethinglike that, is a nice combination as
well. Oh, another flavor withlemon in it, but this time it's
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a little more obvious. Lemon andblueberry. Right. You put those things
together, and everybody knows how greatblueberries are. They're so good for you,
all those antioxidants and all of thatgood stuff. While you put it
into a dish with lemon, andthey really work off of each other.
It gives a whole new kind ofbold flavor combination, this really bright,
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bold combination that makes you want to, you know, sing spring songs.
I know zero spring songs, soI'm not going to attempt it now,
But grape four pastries, get grapefor breakfast. They're even you can put
them into biscuits like a blueberry biscuitwith a lemon basse. I man.
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Another one that people tend to loveor hate is radishes, And I know
radishes kind of. I mean,they go great in tacos, they go
great in salads, but you canactually use them for other dishes as well,
so keep them in mind that theywork very well, and in this
case, they work well with tarragon, So you can saute radishes, cook
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them in wine, put a littletarragon in there and it'll change the color
in the vibe of the ash.But also works very well as a side
dish. Something that you might besurprised about how good it is. All
right, stick around, We gota lot more to come today as we
broadcast from win Las Vegas again andjust enjoying the studios here at Blue Wire
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Studios and Antoine is running the boardtoday and it's going to be a good
Saturday. So stick around. Goingto where La k f I am six
forty live everywhere on that there iHeartRadioapp. Hey everybody, it's Neil Savedra,
your friendly neighborhood FOK reporter. Thisis the FOURK Report. Thanks for
hanging out with us today. We'rebroadcasting live from Win, Las Vegas at
(08:37):
the Blue Wire Studios, which isjust fabulous. There are no less than
like twenty five cameras pointing at meand not one of them on and for
those of you who have seen me, you know why. But thanks for
hanging out today. It is theFOURK Report. We got a lot to
get into today, including we're goingto interview a special guest coming up in
(08:58):
a little bit. Who is thechef of the buffet? Now, if
you can imagine a buffet of thissize in Las Vegas with an international audience
that comes in clientele in and outfrom the entirety of the world. I
have a lot of questions, sostick around for that right now. Technique
of the week, we're just talkingabout spring flavors, combinations of things,
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you know, growing up as ahalf breed. We've talked about this before.
You know, my mother learned tocook Mexican food, so we had
a lot of the combinations there.Of course, my father being Mexican was,
you know, had his culture there. My mom coming having a background
of Irish, English and Scottish hadher background. So I being mixed,
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I a lot of flavors came throughour doors. And as a Latino,
I've grown up and found myself muchmore focused on some of those flavors on
my dad's side, even though whenI was younger, I probably played more
towards the flavors on my mom's side. So I have like this really eclectic
flavor base. And it wasn't alwayseasy, you know. I would push
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through things and I'm like, Idon't want that, I don't want this.
And then as I got older,I found that I was more open
to different flavors. And that's partof why I do this show is to
remind you the culture is that it'sat the center of all this stuff.
All of it comes from culture.People. Wherever we were, we popped
out of the hole in the groundand we looked around and we said,
what do we have to build shelter, what do we have to build clothing?
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What do we have to eat?And whatever was around us is what
we use to build our culture on. And that's why it becomes important to
us, because those first flavors,those first things that you eat, are
part of your growth. They're partof what makes you comfortable. Whether it
was your grandmother, grandfather, oryour mom, your dad, whoever was
raising you or help raise you.The flavors that were brought up in your
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home become very much part of you. As we get older, we can
make those choices and we can growfrom that, but we're always going to
go back to what we knew aslittle ones, right, That's what's going
to be that focus. And whenwe grow up, though, it's time
to experiment a little bit, especiallyif you love food. And I find
this being someone who loved traveling,and of course I've got a six year
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old, so we don't travel.We haven't traveled with Max yet, so
we haven't gone back to those theexperimentation with flavors from all over the world.
But I've eaten things where I've gone. Wow, that's surprising. I
would have never put those two thingstogether, and I loved it. And
then of course you bring it home, and that's how we blend cultures and
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understand each other through flavors and texturesand these things. So as it is
spring and I say that in quotesbecause it's been a weird weather, been
weird weather. It is spring.I'm looking through list and going through different
flavor combinations for spring. Mint andpeas are another combination that you may not
think of, but really have afresh, bright, herbaceous kind of base
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that really, when just cooked lightlyenough, get just tender, but still
have that snap and the bite canbe something super refreshing. It could be
added to a breakfast out on theporch or the patio, or it can
be something as a side or partof a salad even, but a great
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combination. One of the things Ilove doing. I love fries. Who
doesn't love French fries? Right?All kinds of different combinations of French fries
out there that you can do.Of course, French fries are supposed to
be fried, but it doesn't meanthat you can't bake a great French fry,
because you can't. Whether it's sweetpotato or just your standard russet,
you can bake off or roast yourfries in the oven. They're great.
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Garlic and chives is a magical combination, or said fries roasting them off,
they just are wonderful and garlic workswith just about anything, but you add
those chives, they just give atiny bit of brightness to it, a
tiny bit of that herbaceous note thatjust takes it into that spring flavor that
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makes it magical. So don't overlookeven the subtleties on that. Chives are
easy to grow in the house,outside, wherever they might be, and
they're great just for a little somethingextra on top of deviled eggs, on
top of your morning eggs, whateverit might be. It just I'm not
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gonna say juge. I'm a guy, but you know what I mean.
It just kicks it up there,I'll say, kicks it up a notch
in you get what I mean.So something you think about when you're working
on those combinations. Ice cream,you know. I just talked to my
six year old Max a couple ofminutes ago. His mom called me and
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he the first thing he said was, Daddy, I'm eating ice cream.
And I said, wow, buddy, that sounds awesome. And then he
pauses and goes, are you jealous? That's a kid who knows me all
too well. Of course I'm jealous. I'm jealous at one they're hanging out
together because I miss him and thentwo, I'm jealous because he's eating eating
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ice cream. Well, blueberries andcream have often been a great combination,
not only in an ice cream,but in a simple dessert. I mean
literally, just get some whipped creamand some blueberries and you have yourself a
great combination. But also can belight leave it or not. Whipped cream
can be light because there it's youknow, like fifty percent or more air,
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So you end up kicking that offa little easier than just having heavy,
heavy ice cream. But something tothink about, especially with the warm
weather. Still back to radishes thistime radishes with fennel now radishes to me,
although they do have that light kindof peppery taste to them, to
me, they're they're a texture thing. They're crunch like in a tacore.
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They just give that extra bite anda little bit of crunch in their pickled.
They can take on a lot ofthe flavoring of the pickling and bring
a brightness to that as well.Thinnel of course, again brings in that
green vibe and can fresh them upnicely. So you think about in a
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salad that type of thing works outperfectly. Blueberry and rhubarb another combination bringing
that sweetness into the rhubarb we talkedabout earlier. That's a bitter little tart
and bringing that sweetness. Use thisin a gallet, you know, like
an open face pie and lovely combination. And spinach and artichoke. Come on,
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now, a spinach and choke dipcombination is brilliant. It's super savory.
I know, all the heaviness ofthe cheese or these types of things
make it less healthful, but really, spinage and art chokes together great combination
and they can be very good foryou as well. Getting into strawberries and
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cream just like the blueberries, samekind of combination. Bright fresh lemon and
asparagus. The acidity of the lemonworks very nice with the asparagus because it
ends up brightening it a little bitsoftening it. However you like your asparagus,
I know some people that like theirasparagus incredibly soft. To me,
I like a little crunch to it. Of course, if you have worked
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with asparagus, you know that thewoody ends you don't want. They're tough
and they're just not no, justvery fibrous and yucky. So you want
to break those off. There'll bea natural breaking point where they pop off,
and then you can trim with yourknife and get them set up ready.
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Grilling is great, roasting is great. I just think don't go too
far because you'll end up making themtoo soft. All right, So there's
some combinations for you for springtime.I say get them out as soon as
possible, because before you know it, it's going to be summer, gonna
be a whole new list broadcasting fromthe Win in Vegas today and having a
(17:17):
great time doing it here at theBlue Wire Studios. To stick around.
We have more to come. Thisis KFI. You're listening to kf I
Am sixty on demand, kf IAm sixty live everywhere on that their iHeartRadio
Appum. Hey everybody, it's thefolk Port all things food, beverage and
beyond. It is your friendly neighborhoodfork porter Niel Savedra just on the other
(17:42):
side of whatever crud my six yearold brought home from kindergarten. You gotta
low love post pandemic colds. They'remonsters. They'll take you out. We
have not come back to our normalbalance, but I'm here in Las Vegas
at Win. Beautiful location, verycool to come out here. They have
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blue wire studios right here, andit just the facilities are amazing, they
really are. And Antoine is runningthe board. We appreciate his time and
focus today as we come to youfrom this wonderful location. All right,
we're talking about spring foods for Techniqueof the week. I wanted to get
into something a little different and getinto expiration dates again keeps coming up.
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As a matter of fact, Ijust got contacted by a listener yesterday whose
power went out for eight hours.What a freaking bummer, smart enough to
know not to open the refrigerator,not to open the freezer. But eight
hours is a problem in this particularcase. The freezer's fine. Your freezer,
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especially if it's well packed, it'sgoing to be fine for twenty four
hours, not a problem if youdon't open it. However, in your
fridge you've got four hours. Now. Is there some wiggle room in there?
Yes? One. If you're notopening it, that's when that four
hours is going to be true.The wiggle room with that, I gotta
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tell Yet, I don't play aroundwith it. Now. I have a
kidney transplant, so I'm more susceptibleto getting food born illness than you are
probably, so I don't mess around. But in this particular case, another
four hours on top of that,doubling that time, even without opening the
fridge, I'd get rid of theperishables. And it's always a bummer when
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I have to tell people that,because one I'm going to be extra conservative.
I don't want to give you badinformation. I don't want you to
feel like, Okay, this istotally safe either. So I'm always going
to be conservative to the best ofmy ability when I'm giving you information about
food safety. It's just the wayI roll. There isn't any there's no
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benefits from getting the green apple twosteps or bubble guts or worse, because
you ate food instead of tossing it. So now you move on to food.
I know, you go shopping andyou're like, oh, this looks
good, this looks good. You'rebring it all home, eat one or
two things, and then with eachday you start in your head thinking,
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oh, they're less fresh and unlessinterested, and then you end up tossing
it. And this is this can'tbe more true than if you bring home
like bagged greens and stuff like thatto make salads. They always end up
sitting in there and going bad.So let's go over some of these things
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again, maybe a couple of newones for you to keep you understanding as
to what you shouldn't mess with.When it comes to infant formula, you've
got a baby and you're using formulaformula. Baby formula is the only food
in the United States that actually hasan expiration date. Everything else is a
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suggestion. Never go past the expirationdate on baby formula. Just don't do
it. That's why it's there.Meat meat usually as a cell date best
by date, and these things canget confusing. There is no actual clock
on food, and there's so manyvariables that you don't know about or I
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don't know about as consumers. There'sjust no way to pinpoint that if there
was, because you don't know whohandled it from point A to point B.
You don't know where it was shippedfrom. You don't know how long
it was in a warehouse, somany varial variables before it even gets on
the grocer's shelf. Before you andI pick it up and then bring it
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home, we put it in newshelves. Most things are best out out
of light and out of heat,and so it depends how you're putting them
up and all these things. Someats ground beef. The reason why ground
you don't when you go out,you don't have a raw hamburger. Yes,
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there is things called beef tartar littledifferent of a setup and preparation,
and they know the steak going intoit. When you grab ground beef,
the problem is whatever it was inits whole state, chuck sirloin. When
it's in its whole state, thebacteria is on the outside, the vast
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majority. When you grind it,you're grinding that bacteria into the center.
That's why if you get a nicesteak, a beautiful steak, you can
get it rare, medium, rare, whatever you want, because they're going
to be searing it off in thevast majority of the bacteria is going to
be on the outside. Now thatchanges with poultry, and changes a little
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bit with pork, but ultimately thetruth is going to be the same.
So how you handle it's going tobe important. Look for signs of spoilage
because no date. Again, there'sno way to clock exactly when something's going
to go wrong. We do knowthat there are some things that happen to
food even when they're in the refrigerator, you don't stop them, you slow
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them down. And the freezer itstops them but doesn't kill them. So
the minute it thaws, you startthe clock again. So all of these
things our stuff you should look andkeep in mind. Look for signs of
the spoilage. It's going to bediscoloring odor. Mold obviously would be bad
when it comes to things like chicken. If you press the chicken and your
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finger indentation doesn't spring back, it'snot good. It's probably not good.
You shouldn't be eating it, andgo ahead and toss it. Come back
a couple more ingredients to people eitherthink go bad too soon or go bad
way later. And I don't wantyou to have either of those situations in
your house, so stick around.It is the FOURK Report from when in
(24:08):
Las Vegas. I am your wellfed host Neil Savedra ky I I am
six forty five everywhere on the iHeartRadioapp. Hey everybody, it's your favorite
FOK reporter Neil Savedra. This isthe FOURK Report, hanging out on a
Saturday, three hours every Saturday tocelebrate food. That's all we do.
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Celebrate food, the people that makeit. The culture behind it, talking
about going out to eat trendy foods, what's on the tips of everyone's tongue.
Cooking at home, you know,spring, I know it's spring in
quotes because we have weird weather goingon right now, but spring is a
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great time to start, you know, slowly getting into baking, and you
know, cooking is much she canI'm kind of dusting things off myself.
I haven't done a lot of cookinglately. And then going back to the
grill. You know how much Ilove grilling. So being outdoors has been
nice now that where it's not rainingor having snow in places that it shouldn't.
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But either way, it's a goodtime to get back in the kitchen
if you haven't been, and startexperimenting. We're at the wind in Las
Vegas today and I wanted to gothrough some of the things, like keeping
in mind what goes bad, howit goes bad, when not to risk
it. We've gone through some ofthe basics. Well. When I was
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talking about burger keeping in mind thatwhen you grind meat, you're grinding the
bacteria into the center. That's whyyou are not as free with ground beef
as you would with a nice steak. You're gonna have less problems with a
nice steak. You're gonna see itoff. It's gonna be beautiful, it's
gonna be tasty. But if youdon't handle ground beef, ground chicken,
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any of these things properly, theycan make you sick. That's why there's
a difference of people treat them differently. Now, if you have time to
grind your own you're come the tenyear olds. If you have the time
to grind your own meat, thengo ahead and do it. Use your
chuck or your surloin. You canadd the fat in. I've told you
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this many times before. If you'regoing to make a burger with it,
you want the eighty twenty combination eightylean to twenty fat. Anything less than
that and you're going to notice thatthe burger is not flavorful and fatty and
delicious. Now, if you're goingto use it in I don't know you're
going to use it in something elsethat you're cooking. You're going to add
it to a dish, You're gonnamake sloppy Joe's, You're gonna do anything
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like that. Then you can gowith more of a lean meat because you're
gonna be tossing in all kinds ofthings around it, and you don't want
it to get greasy in the dish. So we talked a little bit about
those things and why you need toprotect yourself. Eggs are another one we've
talked about a bazillion times on theair. Eggs can last far longer than
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what is written on the carton,depending on where they traveled from all you
know, there's a lot of variablesthere as well. The thing that's different
in the United States than our cousinsacross the pond is that most many other
places in Europe don't go through thewhitening process and go through all the cleaning
(27:26):
process of the eggs that we doin the United States. And through that
process we end up cleaning a lotof the natural cuticle, the natural covering
on the egg that protects it.Even more so, our eggs we don't
leave out. If you go toEurope, you'll see people leaving their eggs
out on the counter. Now,if you have chickens and you're popping out
(27:49):
fresh eggs at the house or you'reon a farm, yeah, then they're
often just sitting there. They don'tneed to be refrigerated. But because of
our process of cleaning, we actuallymake take that coating off. In the
porousness of that outer egg, theshell and the calcium that's used there's it's
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easier for bacteria to get in there, so we refrigerate them. They can
last for a long time. Now, although I was talking going back and
forth with Jason Middleton, eggs arecoming down again, they're still pretty expensive
and one of those cost points youdon't want to get, you don't want
to mess with. So keep inmind that those eggs are pretty pricey.
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How do you know when they've gonebad? Go over this again and again
and again. You put You geta glass, a tall glass, and
you slowly lower you put water init, You slowly lower the egg into
it. If the egg drops tothe bottom, it's still fresh and ready
to eat. If it starts totip up a little bit, then you
should eat it that day. Ifit floats, toss it again. The
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breakdown inside and when the egg startsto decay on the inside, it starts
to give off gas makes the eggmore buoyant. If it starts to float,
you know it's bad. If itsinks, you know it's still good.
And that's the best way to test. And you want to test all
of them. I've done this manymany times. And I go to test
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them, and I'll test one andthe assumption is okay, well that one
floats, all of them are goingto be the same. They won't.
I will find sometimes all of themare good. I will find some that
will have one or two that arebad. So keep that in mind that
it doesn't mean that everyone is goodif one floats. So you got to
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do it on every single one.Soft cheese is man, they will get
you every single time. Don't messwith them. You spot mold on a
block of cheddar back in the day, you cut it off and the rest
is fine. My mom did thatas a kid. Fine, But you
get into like cream cheese, ricotta, cottage cheese totally different though. Mold
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goes in those soft cheeses and itjust it travels, man. It keeps
going and going and going. Crumbledcheeses, same same. It has these
little threads, very creepy kind ofand they permeate the cheese and they keep
going and contaminating deeper and deeper anddeeper, and oftentimes you won't see it.
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Are you gonna die if you eatmold. Not typically you'd have to
eat quite a bit of it.Usually if it ends up tasting bad or
there's a problem, you would knowand you'd go okay, and you'd maybe
spit it out or not eat anymoreof it. But if it builds up,
yeah, it can become very toxicand it can be problematic depending on
the type of mold it is,and you can't always you know, see
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it. But there's harmful bacteria likeListeria salmonilla E. Coli and can grow
alongside the mold old. And youshould be careful when you start seeing that.
I know money's tight for everyone,I get it, but it's it
doesn't help your cause if you pincha couple pennies on your food and then
(31:14):
have a fifteen thousand dollars medical billbecause your cuts are all tight and knots.
So be safe when it comes tothese things, and be aware.
Deli meat, Deli meat, yougot the moisture on there, salt.
Depending on the amount of salt thatis in there or the lack of salt,
it's gonna end up having more possibilityof spoilage. So deli meats can
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be problem So dry foods like ricepasta. They're gonna last in the shelfs
deli meats not so much. Whenit says used by then used by.
You'll also know they're gonna smell kindof soury, or they're gonna look slimy.
That's like that slimy thing to me, good night. I don't want
(32:00):
to mess with that. Once Isee that, I'm out strawberries. Oh
what a kick to the gut,right, Because ultimately you see that and
you go, oh, it's strawberryseason. I'm gonna go get a big
bushel, and then you end upseeing a little bit of change, tiny
(32:22):
little white free coat. Once youstart getting into that stuff, all bets
are off. Man, you're gonnahave a problem. It can make you
sick. Don't mess around with them. People ask me about spices, brown
spices all the time. Brown spicesaren't gonna go bad in the sense that
they're gonna make you have issues.They're just gonna lose their purpose. They're
(32:45):
gonna lose the flavoring. If youdon't open your spices and smell the spice,
you're rid of them. Then it'sjust adding, you know, weird
texture to your food. So checkthose and if they smell, that means
the oils in them bloom. Imean, you go to places like India
(33:05):
and walk around and it's so fragrantbecause all the spices are so fresh and
right there. So keep that inmind. Not gonna hurt you, but
you want to keep moving them alongand getting new ones throughout the years.
All right, it is the fourReport. I'm Niel Svedra KF I AM
six forty and KOSTHD two Los Angeles, Orange County Kfix on demand
You're listening to KF I AM sixtyon demand, I AM sixty live everywhere
on that there. iHeartRadio out Hey, everybody, It's the four Report,
all Things Food, beverage and beyond. We celebrate every single Saturday. We
got these three hours man to shakeoff the heaviness of the news, whatever's
(00:23):
going on in the world, andcome together and rejoice in something we agree
on. That is good food andgood conversation are always welcome. We celebrate
the food, the people that makeit, most importantly, the culture behind
it. And we talked about goingout to eat, of course, cooking
at home and everything in between,cocktails and all of that good stuff.
And of course the Weird asked whetherwe've been having here in Southern California has
(00:50):
been really strange today I'm broadcasting fromLas Vegas. When Las Vegas, of
course gorgeous out here. We're atthe Blue Wire Studios right here smack dab
in the center of the campus inthis wonderful, wonderful location at Win Las
Vegas. And it is ninety sevendegrees or so today out here in Las
(01:11):
Vegas. But in so cal we'vebeen going back and forth with rain and
weird weather, and now it's startingto heat up again, and then we're
going to drop twenty or so degreesthroughout the week. It's gonna be weird.
So it's really hard to look outthe window and say, hey,
it's springtime, but it is.It's springtime. Spring is here. We
(01:32):
feel like we went straight from winter, a heavy winter, into summer,
but really there's some springtime here.And I want to talk about spring flavors.
And I was doing some research,going back and forth on some of
the flavors I liked, looking intosome of the flavors that are popular right
now. And of course, asI was doing that, I came across
Taste of home dot com, whichis a really wonderful resource that I use
(01:55):
here on the show, and theyhad a breakdown of twenty spring flavor combinations.
And I love this because it's veryeasy to go down a simple path
and say, okay, well,here are the basics when it comes to
spring. But there really are acouple of combinations that you might not think
of. And maybe I'm going topoke you a little bit and push you
in the direction of trying a coupleof things that you haven't done before.
(02:16):
The first one is lavender and lemon. Lemon is a great flavor. Of
course, you think of that withspring even summer. The bright freshness and
he's citrus obviously is going to addto whatever you're doing. But the combination
here with lavender, I think isinteresting. Now I'm going to come clean
on this. I'm not a fanof lavender. I love the flavor,
(02:38):
I love the way it smells,all of those things. I get it,
but I have a reaction to it. I have a reaction to complex
chemicals and certain smells and the like, and in this particular case, I
know lavender is supposed to make youlike happy or joy field or something,
but it actually makes me want tostrangle strangers. So I don't know what
(03:01):
it is. On occasion it's putin things, I really enjoy it.
I have a reaction to rosewater too. It's the weirdest thing because I have
no straight offense to them. It'slike, not that I hate them unto
them themselves. It's just when it'scombined with things or what have you.
It just in food, I'm notcrazy about it, although I will taste
(03:23):
things with it as far as acombination, like I've had candies with lavender
in it, and they're divine.It's just something I react to one of
the chemicals or something in the actualplant. So whatever. But lavender and
lemon, you get those hints ofthat lavender. You combine that with lemon
zest, and you can make somethingreally special. Use it in a crust,
(03:46):
use it in a pastry. Obviously, it has it's different notes in
there that you kind of the floralnotes make you think of spring as well,
strawberry and rub barb. Now hearme out on this. Rhubarb is
a strange beast. I get it. It looks like celery, but it's
(04:06):
kind of pinkish, kind of reddish, and it's odd. First and foremost,
don't eat the leafs. Only thestock is edible. If you get
into the leafs, that's a problem. They can be poisonous, So you
don't want to eat those rhubarb.As far as a flavor or its taste,
it's tart. A lot of peoplethink it's unpleasant, and in certain
(04:31):
cases it can be a lot ofpeople will add sugar with it, sweeten
it up, because really, onceyou start sweetening up, it balances itself
out. When you cook it,it softens up and it mellows the flavor,
the sour flavor a little bit,but it's different, so you got
to learn to work with it,how to cook it. It looks like
(04:54):
celery. People think you're just gonnaact like celery with it, and it
doesn't really translate exactly the same way, even though it's similar at the beginning
of that crunch when it's raw,but when you cook it a little softened
down, the sour flavor will mellowout just a tiny bit, and then
you can add some sweetness to it. That's why you see it in things
(05:15):
like rhubarb pie. So I knowit's maybe not one that you've used before,
but even if you don't end uploving rhubarb, you should at least
try it in Strawberries and ruebarb arenice combination to put there. So you
put those two things together, geta creamy take on it, adding some
cream, and you can find thatyou can make some really lovely and delicious
(05:39):
kind of combinations for sweets and thelike. So don't don't cast it out
just yet. There is room foryou to grow into loving it, and
if not, well feed it toyour kids. It's good. It's good.
Rich in vitamin K one. Howabout that spinach and strawberries. I've
(06:00):
long enjoyed the combination of spinach andstrawberries, and well, I say long,
but as in my adulthood. Ifyou tried to give me spinach when
I was a kid, I'd spitit back in your face. But as
an adult, it makes for agreat combination for a salad for sure,
and something spring, festive, brightand delicious. So don't overlook those combinations
(06:23):
as well. Now you could breakit down into a side dish as well,
cooking the ingredients and getting the sweetnessof it, not having a crunchy
like in a fresh salad or somethinglike that, is a nice combination as
well. Oh, another flavor withlemon in it, but this time it's
(06:43):
a little more obvious. Lemon andblueberry. Right. You put those things
together, and everybody knows how greatblueberries are. They're so good for you,
all those antioxidants and all of thatgood stuff. While you put it
into a dish with lemon, andthey really work off of each other.
It gives a whole new kind ofbold flavor combination, this really bright,
(07:04):
bold combination that makes you want to, you know, sing spring songs.
I know zero spring songs, soI'm not going to attempt it now,
But grape four pastries, get grapefor breakfast. They're even you can put
them into biscuits like a blueberry biscuitwith a lemon basse. I man.
(07:30):
Another one that people tend to loveor hate is radishes, And I know
radishes kind of. I mean,they go great in tacos, they go
great in salads, but you canactually use them for other dishes as well,
so keep them in mind that theywork very well, and in this
case, they work well with tarragon, So you can saute radishes, cook
(07:53):
them in wine, put a littletarragon in there and it'll change the color
in the vibe of the ash.But also works very well as a side
dish. Something that you might besurprised about how good it is. All
right, stick around, We gota lot more to come today as we
broadcast from win Las Vegas again andjust enjoying the studios here at Blue Wire
(08:16):
Studios and Antoine is running the boardtoday and it's going to be a good
Saturday. So stick around. Goingto where La k f I am six
forty live everywhere on that there iHeartRadioapp. Hey everybody, it's Neil Savedra,
your friendly neighborhood FOK reporter. Thisis the FOURK Report. Thanks for
hanging out with us today. We'rebroadcasting live from Win, Las Vegas at
(08:37):
the Blue Wire Studios, which isjust fabulous. There are no less than
like twenty five cameras pointing at meand not one of them on and for
those of you who have seen me, you know why. But thanks for
hanging out today. It is theFOURK Report. We got a lot to
get into today, including we're goingto interview a special guest coming up in
(08:58):
a little bit. Who is thechef of the buffet? Now, if
you can imagine a buffet of thissize in Las Vegas with an international audience
that comes in clientele in and outfrom the entirety of the world. I
have a lot of questions, sostick around for that right now. Technique
of the week, we're just talkingabout spring flavors, combinations of things,
(09:20):
you know, growing up as ahalf breed. We've talked about this before.
You know, my mother learned tocook Mexican food, so we had
a lot of the combinations there.Of course, my father being Mexican was,
you know, had his culture there. My mom coming having a background
of Irish, English and Scottish hadher background. So I being mixed,
(09:45):
I a lot of flavors came throughour doors. And as a Latino,
I've grown up and found myself muchmore focused on some of those flavors on
my dad's side, even though whenI was younger, I probably played more
towards the flavors on my mom's side. So I have like this really eclectic
flavor base. And it wasn't alwayseasy, you know. I would push
(10:09):
through things and I'm like, Idon't want that, I don't want this.
And then as I got older,I found that I was more open
to different flavors. And that's partof why I do this show is to
remind you the culture is that it'sat the center of all this stuff.
All of it comes from culture.People. Wherever we were, we popped
out of the hole in the groundand we looked around and we said,
what do we have to build shelter, what do we have to build clothing?
(10:33):
What do we have to eat?And whatever was around us is what
we use to build our culture on. And that's why it becomes important to
us, because those first flavors,those first things that you eat, are
part of your growth. They're partof what makes you comfortable. Whether it
was your grandmother, grandfather, oryour mom, your dad, whoever was
raising you or help raise you.The flavors that were brought up in your
(10:56):
home become very much part of you. As we get older, we can
make those choices and we can growfrom that, but we're always going to
go back to what we knew aslittle ones, right, That's what's going
to be that focus. And whenwe grow up, though, it's time
to experiment a little bit, especiallyif you love food. And I find
this being someone who loved traveling,and of course I've got a six year
(11:22):
old, so we don't travel.We haven't traveled with Max yet, so
we haven't gone back to those theexperimentation with flavors from all over the world.
But I've eaten things where I've gone. Wow, that's surprising. I
would have never put those two thingstogether, and I loved it. And
then of course you bring it home, and that's how we blend cultures and
(11:43):
understand each other through flavors and texturesand these things. So as it is
spring and I say that in quotesbecause it's been a weird weather, been
weird weather. It is spring.I'm looking through list and going through different
flavor combinations for spring. Mint andpeas are another combination that you may not
think of, but really have afresh, bright, herbaceous kind of base
(12:09):
that really, when just cooked lightlyenough, get just tender, but still
have that snap and the bite canbe something super refreshing. It could be
added to a breakfast out on theporch or the patio, or it can
be something as a side or partof a salad even, but a great
(12:30):
combination. One of the things Ilove doing. I love fries. Who
doesn't love French fries? Right?All kinds of different combinations of French fries
out there that you can do.Of course, French fries are supposed to
be fried, but it doesn't meanthat you can't bake a great French fry,
because you can't. Whether it's sweetpotato or just your standard russet,
you can bake off or roast yourfries in the oven. They're great.
(12:54):
Garlic and chives is a magical combination, or said fries roasting them off,
they just are wonderful and garlic workswith just about anything, but you add
those chives, they just give atiny bit of brightness to it, a
tiny bit of that herbaceous note thatjust takes it into that spring flavor that
(13:18):
makes it magical. So don't overlookeven the subtleties on that. Chives are
easy to grow in the house,outside, wherever they might be, and
they're great just for a little somethingextra on top of deviled eggs, on
top of your morning eggs, whateverit might be. It just I'm not
(13:39):
gonna say juge. I'm a guy, but you know what I mean.
It just kicks it up there,I'll say, kicks it up a notch
in you get what I mean.So something you think about when you're working
on those combinations. Ice cream,you know. I just talked to my
six year old Max a couple ofminutes ago. His mom called me and
(14:01):
he the first thing he said was, Daddy, I'm eating ice cream.
And I said, wow, buddy, that sounds awesome. And then he
pauses and goes, are you jealous? That's a kid who knows me all
too well. Of course I'm jealous. I'm jealous at one they're hanging out
together because I miss him and thentwo, I'm jealous because he's eating eating
(14:22):
ice cream. Well, blueberries andcream have often been a great combination,
not only in an ice cream,but in a simple dessert. I mean
literally, just get some whipped creamand some blueberries and you have yourself a
great combination. But also can belight leave it or not. Whipped cream
can be light because there it's youknow, like fifty percent or more air,
(14:45):
So you end up kicking that offa little easier than just having heavy,
heavy ice cream. But something tothink about, especially with the warm
weather. Still back to radishes thistime radishes with fennel now radishes to me,
although they do have that light kindof peppery taste to them, to
me, they're they're a texture thing. They're crunch like in a tacore.
(15:07):
They just give that extra bite anda little bit of crunch in their pickled.
They can take on a lot ofthe flavoring of the pickling and bring
a brightness to that as well.Thinnel of course, again brings in that
green vibe and can fresh them upnicely. So you think about in a
(15:28):
salad that type of thing works outperfectly. Blueberry and rhubarb another combination bringing
that sweetness into the rhubarb we talkedabout earlier. That's a bitter little tart
and bringing that sweetness. Use thisin a gallet, you know, like
an open face pie and lovely combination. And spinach and artichoke. Come on,
(15:50):
now, a spinach and choke dipcombination is brilliant. It's super savory.
I know, all the heaviness ofthe cheese or these types of things
make it less healthful, but really, spinage and art chokes together great combination
and they can be very good foryou as well. Getting into strawberries and
(16:10):
cream just like the blueberries, samekind of combination. Bright fresh lemon and
asparagus. The acidity of the lemonworks very nice with the asparagus because it
ends up brightening it a little bitsoftening it. However you like your asparagus,
I know some people that like theirasparagus incredibly soft. To me,
I like a little crunch to it. Of course, if you have worked
(16:34):
with asparagus, you know that thewoody ends you don't want. They're tough
and they're just not no, justvery fibrous and yucky. So you want
to break those off. There'll bea natural breaking point where they pop off,
and then you can trim with yourknife and get them set up ready.
(16:55):
Grilling is great, roasting is great. I just think don't go too
far because you'll end up making themtoo soft. All right, So there's
some combinations for you for springtime.I say get them out as soon as
possible, because before you know it, it's going to be summer, gonna
be a whole new list broadcasting fromthe Win in Vegas today and having a
(17:17):
great time doing it here at theBlue Wire Studios. To stick around.
We have more to come. Thisis KFI. You're listening to kf I
Am sixty on demand, kf IAm sixty live everywhere on that their iHeartRadio
Appum. Hey everybody, it's thefolk Port all things food, beverage and
beyond. It is your friendly neighborhoodfork porter Niel Savedra just on the other
(17:42):
side of whatever crud my six yearold brought home from kindergarten. You gotta
low love post pandemic colds. They'remonsters. They'll take you out. We
have not come back to our normalbalance, but I'm here in Las Vegas
at Win. Beautiful location, verycool to come out here. They have
(18:06):
blue wire studios right here, andit just the facilities are amazing, they
really are. And Antoine is runningthe board. We appreciate his time and
focus today as we come to youfrom this wonderful location. All right,
we're talking about spring foods for Techniqueof the week. I wanted to get
into something a little different and getinto expiration dates again keeps coming up.
(18:30):
As a matter of fact, Ijust got contacted by a listener yesterday whose
power went out for eight hours.What a freaking bummer, smart enough to
know not to open the refrigerator,not to open the freezer. But eight
hours is a problem in this particularcase. The freezer's fine. Your freezer,
(18:52):
especially if it's well packed, it'sgoing to be fine for twenty four
hours, not a problem if youdon't open it. However, in your
fridge you've got four hours. Now. Is there some wiggle room in there?
Yes? One. If you're notopening it, that's when that four
hours is going to be true.The wiggle room with that, I gotta
(19:15):
tell Yet, I don't play aroundwith it. Now. I have a
kidney transplant, so I'm more susceptibleto getting food born illness than you are
probably, so I don't mess around. But in this particular case, another
four hours on top of that,doubling that time, even without opening the
fridge, I'd get rid of theperishables. And it's always a bummer when
(19:37):
I have to tell people that,because one I'm going to be extra conservative.
I don't want to give you badinformation. I don't want you to
feel like, Okay, this istotally safe either. So I'm always going
to be conservative to the best ofmy ability when I'm giving you information about
food safety. It's just the wayI roll. There isn't any there's no
(20:00):
benefits from getting the green apple twosteps or bubble guts or worse, because
you ate food instead of tossing it. So now you move on to food.
I know, you go shopping andyou're like, oh, this looks
good, this looks good. You'rebring it all home, eat one or
two things, and then with eachday you start in your head thinking,
(20:22):
oh, they're less fresh and unlessinterested, and then you end up tossing
it. And this is this can'tbe more true than if you bring home
like bagged greens and stuff like thatto make salads. They always end up
sitting in there and going bad.So let's go over some of these things
(20:44):
again, maybe a couple of newones for you to keep you understanding as
to what you shouldn't mess with.When it comes to infant formula, you've
got a baby and you're using formulaformula. Baby formula is the only food
in the United States that actually hasan expiration date. Everything else is a
(21:06):
suggestion. Never go past the expirationdate on baby formula. Just don't do
it. That's why it's there.Meat meat usually as a cell date best
by date, and these things canget confusing. There is no actual clock
on food, and there's so manyvariables that you don't know about or I
(21:30):
don't know about as consumers. There'sjust no way to pinpoint that if there
was, because you don't know whohandled it from point A to point B.
You don't know where it was shippedfrom. You don't know how long
it was in a warehouse, somany varial variables before it even gets on
the grocer's shelf. Before you andI pick it up and then bring it
(21:52):
home, we put it in newshelves. Most things are best out out
of light and out of heat,and so it depends how you're putting them
up and all these things. Someats ground beef. The reason why ground
you don't when you go out,you don't have a raw hamburger. Yes,
(22:17):
there is things called beef tartar littledifferent of a setup and preparation,
and they know the steak going intoit. When you grab ground beef,
the problem is whatever it was inits whole state, chuck sirloin. When
it's in its whole state, thebacteria is on the outside, the vast
(22:37):
majority. When you grind it,you're grinding that bacteria into the center.
That's why if you get a nicesteak, a beautiful steak, you can
get it rare, medium, rare, whatever you want, because they're going
to be searing it off in thevast majority of the bacteria is going to
be on the outside. Now thatchanges with poultry, and changes a little
(22:57):
bit with pork, but ultimately thetruth is going to be the same.
So how you handle it's going tobe important. Look for signs of spoilage
because no date. Again, there'sno way to clock exactly when something's going
to go wrong. We do knowthat there are some things that happen to
food even when they're in the refrigerator, you don't stop them, you slow
(23:22):
them down. And the freezer itstops them but doesn't kill them. So
the minute it thaws, you startthe clock again. So all of these
things our stuff you should look andkeep in mind. Look for signs of
the spoilage. It's going to bediscoloring odor. Mold obviously would be bad
when it comes to things like chicken. If you press the chicken and your
(23:45):
finger indentation doesn't spring back, it'snot good. It's probably not good.
You shouldn't be eating it, andgo ahead and toss it. Come back
a couple more ingredients to people eitherthink go bad too soon or go bad
way later. And I don't wantyou to have either of those situations in
your house, so stick around.It is the FOURK Report from when in
(24:08):
Las Vegas. I am your wellfed host Neil Savedra ky I I am
six forty five everywhere on the iHeartRadioapp. Hey everybody, it's your favorite
FOK reporter Neil Savedra. This isthe FOURK Report, hanging out on a
Saturday, three hours every Saturday tocelebrate food. That's all we do.
(24:29):
Celebrate food, the people that makeit. The culture behind it, talking
about going out to eat trendy foods, what's on the tips of everyone's tongue.
Cooking at home, you know,spring, I know it's spring in
quotes because we have weird weather goingon right now, but spring is a
(24:49):
great time to start, you know, slowly getting into baking, and you
know, cooking is much she canI'm kind of dusting things off myself.
I haven't done a lot of cookinglately. And then going back to the
grill. You know how much Ilove grilling. So being outdoors has been
nice now that where it's not rainingor having snow in places that it shouldn't.
(25:11):
But either way, it's a goodtime to get back in the kitchen
if you haven't been, and startexperimenting. We're at the wind in Las
Vegas today and I wanted to gothrough some of the things, like keeping
in mind what goes bad, howit goes bad, when not to risk
it. We've gone through some ofthe basics. Well. When I was
(25:32):
talking about burger keeping in mind thatwhen you grind meat, you're grinding the
bacteria into the center. That's whyyou are not as free with ground beef
as you would with a nice steak. You're gonna have less problems with a
nice steak. You're gonna see itoff. It's gonna be beautiful, it's
gonna be tasty. But if youdon't handle ground beef, ground chicken,
(25:57):
any of these things properly, theycan make you sick. That's why there's
a difference of people treat them differently. Now, if you have time to
grind your own you're come the tenyear olds. If you have the time
to grind your own meat, thengo ahead and do it. Use your
chuck or your surloin. You canadd the fat in. I've told you
(26:18):
this many times before. If you'regoing to make a burger with it,
you want the eighty twenty combination eightylean to twenty fat. Anything less than
that and you're going to notice thatthe burger is not flavorful and fatty and
delicious. Now, if you're goingto use it in I don't know you're
going to use it in something elsethat you're cooking. You're going to add
it to a dish, You're gonnamake sloppy Joe's, You're gonna do anything
(26:41):
like that. Then you can gowith more of a lean meat because you're
gonna be tossing in all kinds ofthings around it, and you don't want
it to get greasy in the dish. So we talked a little bit about
those things and why you need toprotect yourself. Eggs are another one we've
talked about a bazillion times on theair. Eggs can last far longer than
(27:03):
what is written on the carton,depending on where they traveled from all you
know, there's a lot of variablesthere as well. The thing that's different
in the United States than our cousinsacross the pond is that most many other
places in Europe don't go through thewhitening process and go through all the cleaning
(27:26):
process of the eggs that we doin the United States. And through that
process we end up cleaning a lotof the natural cuticle, the natural covering
on the egg that protects it.Even more so, our eggs we don't
leave out. If you go toEurope, you'll see people leaving their eggs
out on the counter. Now,if you have chickens and you're popping out
(27:49):
fresh eggs at the house or you'reon a farm, yeah, then they're
often just sitting there. They don'tneed to be refrigerated. But because of
our process of cleaning, we actuallymake take that coating off. In the
porousness of that outer egg, theshell and the calcium that's used there's it's
(28:10):
easier for bacteria to get in there, so we refrigerate them. They can
last for a long time. Now, although I was talking going back and
forth with Jason Middleton, eggs arecoming down again, they're still pretty expensive
and one of those cost points youdon't want to get, you don't want
to mess with. So keep inmind that those eggs are pretty pricey.
(28:32):
How do you know when they've gonebad? Go over this again and again
and again. You put You geta glass, a tall glass, and
you slowly lower you put water init, You slowly lower the egg into
it. If the egg drops tothe bottom, it's still fresh and ready
to eat. If it starts totip up a little bit, then you
should eat it that day. Ifit floats, toss it again. The
(28:56):
breakdown inside and when the egg startsto decay on the inside, it starts
to give off gas makes the eggmore buoyant. If it starts to float,
you know it's bad. If itsinks, you know it's still good.
And that's the best way to test. And you want to test all
of them. I've done this manymany times. And I go to test
(29:17):
them, and I'll test one andthe assumption is okay, well that one
floats, all of them are goingto be the same. They won't.
I will find sometimes all of themare good. I will find some that
will have one or two that arebad. So keep that in mind that
it doesn't mean that everyone is goodif one floats. So you got to
(29:40):
do it on every single one.Soft cheese is man, they will get
you every single time. Don't messwith them. You spot mold on a
block of cheddar back in the day, you cut it off and the rest
is fine. My mom did thatas a kid. Fine, But you
get into like cream cheese, ricotta, cottage cheese totally different though. Mold
(30:04):
goes in those soft cheeses and itjust it travels, man. It keeps
going and going and going. Crumbledcheeses, same same. It has these
little threads, very creepy kind ofand they permeate the cheese and they keep
going and contaminating deeper and deeper anddeeper, and oftentimes you won't see it.
(30:30):
Are you gonna die if you eatmold. Not typically you'd have to
eat quite a bit of it.Usually if it ends up tasting bad or
there's a problem, you would knowand you'd go okay, and you'd maybe
spit it out or not eat anymoreof it. But if it builds up,
yeah, it can become very toxicand it can be problematic depending on
the type of mold it is,and you can't always you know, see
(30:51):
it. But there's harmful bacteria likeListeria salmonilla E. Coli and can grow
alongside the mold old. And youshould be careful when you start seeing that.
I know money's tight for everyone,I get it, but it's it
doesn't help your cause if you pincha couple pennies on your food and then
(31:14):
have a fifteen thousand dollars medical billbecause your cuts are all tight and knots.
So be safe when it comes tothese things, and be aware.
Deli meat, Deli meat, yougot the moisture on there, salt.
Depending on the amount of salt thatis in there or the lack of salt,
it's gonna end up having more possibilityof spoilage. So deli meats can
(31:38):
be problem So dry foods like ricepasta. They're gonna last in the shelfs
deli meats not so much. Whenit says used by then used by.
You'll also know they're gonna smell kindof soury, or they're gonna look slimy.
That's like that slimy thing to me, good night. I don't want
(32:00):
to mess with that. Once Isee that, I'm out strawberries. Oh
what a kick to the gut,right, Because ultimately you see that and
you go, oh, it's strawberryseason. I'm gonna go get a big
bushel, and then you end upseeing a little bit of change, tiny
(32:22):
little white free coat. Once youstart getting into that stuff, all bets
are off. Man, you're gonnahave a problem. It can make you
sick. Don't mess around with them. People ask me about spices, brown
spices all the time. Brown spicesaren't gonna go bad in the sense that
they're gonna make you have issues.They're just gonna lose their purpose. They're
(32:45):
gonna lose the flavoring. If youdon't open your spices and smell the spice,
you're rid of them. Then it'sjust adding, you know, weird
texture to your food. So checkthose and if they smell, that means
the oils in them bloom. Imean, you go to places like India
(33:05):
and walk around and it's so fragrantbecause all the spices are so fresh and
right there. So keep that inmind. Not gonna hurt you, but
you want to keep moving them alongand getting new ones throughout the years.
All right, it is the fourReport. I'm Niel Svedra KF I AM
six forty and KOSTHD two Los Angeles, Orange County Kfix on demand
The Fork Report w Neil Saavedra News
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