@ForkReporter - | Hour 3

Costco deals
Salad recipe

Episode Transcript

(00:00):
Hey, it's Neil Saved. You'relistening to kf I Am six forty,
the fourth report on demand on theiHeartRadio appum. My guest right now is
Steve Dolinsky, or as I liketo say, Steve the Doe Dolinski,
from Pizza City Fest, which iscoming to Los Angeles in April. Pizza
Cityfest dot com is where you canfind out more see the lineup Pizza Cityfest

(00:23):
dot com. Thanks for hanging over, Steve. So you've done this event
in Chicago already? Yep, becauseI live in Chicago and we have a
tour business here and we thought we'ddo a festival because we didn't have one.
There was one in New York Isaw a couple of years ago until
we put together the two day festival. We brought the ovens in, people

(00:43):
baked live right in front of ourguests, and we had speakers and seminars
and it was a hit. Wesold it out in four thousand people.
And I've been going to LA thelast couple of years. I'm there several
times a year. I've got lotsof friends there. I've seen the pizza
scene slowly explode, especially after thepandemic I know the La Times is written
about it as well. And Ireached out to a friend of mine,
Carol Chinn, who produces events andyeah, Carol's awesome, and Noel Browner,

(01:11):
who's Slow Rise Pizza on Instagram.He's our local pizza man, and
the three of us we started runningaround LA and I curated this event.
I probably went to six six differenttrips. He went to about sixty places.
I mean one day I was justin Long Beach and I went to
eight different places to check places out. So it was really a labor of
love to curate this. But we'vegot thirty eight places over two days,

(01:34):
plus a couple of special surprises,plus salads and desserts, and speakers and
seminars. We mentioned Chris Bianco earlier, so it really is going to represent
the best of Southern California. Well, salads really aren't like, yeah,
because of Southern California. But pizzasalads, isn't it just like ice,
half chopped tomato and a banana?No, come on, we're gonna have

(01:59):
some. We're gonna have great saladsthere. I mean every time I went
on this trip to research stuff,I would have a salad, you know,
John and Vinni's has a great salad. Ronan has a great salad,
and we want to try to bringin some salad. We're gonna have gluten
free, We're gonna have vegan pizzas. A place called Double Zero in Venice
that does amazing vegan pizza because noteverybody eats like me, which is basically
sausage and jardinia on every pizza likewe do in Chicago. Wow, I

(02:23):
like the cut of your jib sir. They it is a really great lineup,
and I know that it's not likeI don't know digging a ditch or
anything to come out here and trya bunch of pizza places. But the
lists that you have is varied.It shows a lot. You've got el
Sa Gundo, You've got Echo Park, Brentwood, You've got Van Eys,

(02:45):
Silver Lake, just Coasta Mesa,Yeah, Oaks and Coasta Mesa is a
hidden gym. That place is awesomeAnd probably nobody knows about this great place
in Arcadia called Zelo, which wediscovered at the end of a long day
just gone through Pasadena. Didn't reallylike anything there, and then we get
to this place we heard of allcalled Zelo, gourmet Pizza and Arcadia and

(03:07):
it was so good. It's likethis kind of reminiscent of a Midwestern slightly
thick, deep pan with a cornmealcrust, bulk sausage like we'd have in
the Midwest. Really outstanding pizza,and they're going to be there as well.
Yeah, it's a sexy a panand the cornmeal to me can be
a really sexy, slightly sweet,great crunch to it and a lot of

(03:30):
fun. So why don't you nameoff some of the pizzas, the styles
of pizzas, and the things thatare varied within the lineup for the event
as well. So for a placelike you know, Pizzana, which is
in Brentwood and West Hollywood, theydo a traditional kind of a wood fired
pie, but it's not a Neapolitanper se. It's kind of a neo
Neopolitan. It's a lower temperature butan artisan pizza you can certainly pick up

(03:53):
with your hands, you don't needa knife and fork. Brooklyn Avenue Pizza
Company and Boil Heights does kind ofa New York style slice. You're gonna
fold it with your hands. Imentioned Double Zero does the Vegan from Venice
PiZZ three dami. Kel in Hollywooddoes a traditional Neapolitan and then we've got
places like actually one out of townor long Bridge from San Francisco's coming down.

(04:15):
We always have one out of townor at our events, and so
we wanted to have long Bridge comedown pie La. You heard about them
in downtown, Yes, I'm not. I'm not far from them. So
fiah So fred Eric is kind ofa local legend pie La. He's doing
kind of what we call a Lastyle pizza. He actually uses a little
bit of dried seaweed, which ishalf of when you make dashi. You

(04:38):
have usually some dried skip drag tunaand some do combu, which is seaweed.
And so he soaks this seaweed inhis water to give it a little
umami that's sort of round characteristic,and that's what he uses to make his
dough. And then he also spraysthe pizza a little bit of combo water,
which I've never seen in my career, I mean anywhere in the So

(05:00):
this is a very La specific pizza, very Korean inspired toppings, bugogi gochu
jong. So I consider that asuper duper La style pizza which you wouldn't
see anywhere else, Quarter Sheets andEcho Park does a Detroit style Ronan,
and the Fairfax District does a beautifulsort of puffy edge wood fired I mean
Slice and pint Nil Saguno's kind ofa party East Coast style foldable slice Speak

(05:25):
Cheesy, and Long Beach does asimilar style tribute, and San Diego is
going to do a pan pizza forus. Apollonia and Miracle Miles Justin isn't
so talented? You've been there?Oh yeah, We've had a lot of
these folks on the show before andhave talked pizza and just there. There
is a through story with all thesefolks and they are incredibly passionate about it,

(05:47):
and they struggled to get the rightcrust for a long time before they
brought it to market to where weall get to enjoy it. And he
is definitely one of those who justhe kills it. Yeah, he's gonna
be there on Sunday, Bagel andSlice from Glasso Park. He's gonna do
kind of a He's gonna do abagel pizza, Bagel, Betina and Santa

(06:09):
Barbara's coming down. I mean,just so many great places I mentioned folks
in Coasta Maca is a beautiful artisanstyle puffy edge, beautiful dark brown crust
and a beautiful The two important termswith pizza or crust and crumb. So
the outside of the pizza is thecrust insides of the crumb, and you
have this beautiful open crumb structure whichis a result of fermentation and lots of

(06:30):
hydration, lots of water and sothat, folks, pizza is just sort
of it's Instagram sexy. I justlove looking at that pizza. But then
there's a little place in historic Filipinotown called grass Wood Fire Pies sort of
more delicate. You might need aknife and fork depending, but stellar Pizza
Truck's gonna be there with a bigpizza truck outside Stella Bar. My boys

(06:53):
from Chicago, they're out in SantaMonica. They're gonna be doing their wood
fire pie. South End does asort of a Neapolitan pie there from Venice.
I mean, Olivia is a vegetarianplace in Koreatown. You know,
oh, Long Beach Bread Lab.You heard about them. No, there
was a couple on here that Ihad not heard about, and that was
one of them. So yeah,we've got we've got three from Long Beach.

(07:15):
We got Long Beach Bread Lab speakCheesy and Little Coyote. But Long
Beach Bread Lab is next to LongBeach Beer Lab. They have Kosher certified
product, which is kind of interesting, but they're going to do this sort
of Sicilian meets Grandma kind of rectangularpan pizza which has just so much beautiful
fermentation. They really know how tobake bread. The main thing about all

(07:40):
these pizzas we found that's sort ofthe through line, is these are all
great bakers. They really understand bread, you know, from the yeast,
whether it's all natural starter or commercial, but long fermentation times, lots of
hydration, really beautiful ingredients, usingthe best tomatoes, you know, whether
they're Bianco Dinopolies or you know,Stanislaus. I mean, they really care
about every element to this pizza.So there's a lot of average pizzas out

(08:05):
there. Like I said, Itasted about sixty to get to thirty eight,
but these thirty eight are just Ithink the all Stars are really outstanding
pizzas in that region. I lovethat it's Long Beach Bread Lab next to
Long Beach Beer Lab, which I'mguessing the next one is Long Beach Bed

(08:26):
Lab. And it's just like onetoo good night. Yeah, this really
is an outstanding list. And likeI said, there's there are tons of
places out here, and I knowthat they've blown up. Do you yourself
think that there is We battle withthis in Los Angeles about whether it's smash
burgers or burgers in general pizza.What is there ever an oversaturation? I

(08:54):
don't not with pizza. I don'tthink so. Um. You know,
like there's a place called pizzai Issay that got some great press in New
York Times West Hollywood. You know, like in LA West Hollywood and Beverly
Hills and Fairfax, they tend toget all the press. Like in Chicago
it's always Michigan Avenue, what's Downtown, River North or West Loop. And
I really wanted to expand that alittle bit because I think people can talk

(09:16):
about trends and they sort of focuson one or two areas in LA.
But this is really about bringing thewhole community together. You know. I
think it's so because the area isso spread out, there doesn't seem to
be like a tight pizza community.And so you can have Detroit style,
you can have Chicago style, youcan have artisan style. But Man,
there's just it's so difficult to bringeverybody together and have them baking on live.

(09:39):
You know, ovens, we're gonnahave wood fired ovens, We're gonna
have electric ovens. So I feellike I'm trying to widen the lens a
little bit and not just sort ofthink about, Okay, there's a trend
of pizza right now in La.I want to I know that this is
a big topic in LA right now. People talk about pizzas a lot that's
been written about a lot. ButI kind of want to, for the
first time kind of bring this wholeregion together because none of these people ever

(10:03):
see each other either. You know, so many of these pizza places,
I mean, they are stuck inthat place twenty four to seven, just
trying to keep the lights on,and so I really want them to kind
of come together as well, whichis what's going to happen because we're going
to have all these events for twodays quickly. You talk about high heat
or lower heat. You're talking aboutthe deck and the dome of the cooking

(10:24):
surface of the oven. Which whatdo you consider high heat? What do
you consider lower heat? Pies probablyover seven hundred degrees seven fifty and up.
Neapolitans typically bake about nine hundred degreesplus and those are the ninety second
bakes from like Dommi Kla for example, Pizona goes a little bit lower so

(10:46):
he can bake his pie maybe threeor four minutes, so it's got a
little bit more sturdy crust to it. And then you're the lower ones are
probably like five hundred five fifty.That's where you'd find your Pan pizzas,
your Detroit pizzas, and those aregonna bake a little bit longer. Obviously,
I like a slightly longer even bake. I mean in Chicago, we
put raw sausage on pizzas, soyou've got to bake it at least,

(11:09):
you know, fifteen minutes to breakit through. But the nice thing about
when you put it on raw isthat fat renders out into the pie and
its slavers the pizza. But yeah, we're not gonna we are going to
have three wood burning ovens at theevents each day, so you will have
some traditional Neapolitans, but for themost part of these electric pizza master ovens
that can arrange high to low.You know, I'm not a big drug

(11:33):
guy. But I will tell youI had some awakening the first time I
ate pizza in Chicago as a youngman, and I think I walked the
streets just eating it, talking tomyself. I'm curious where you went,
you know what, I'll have togo. I mean, this is predates
the show predates a lot of things. It was a long time ago,
but that was one of the keysto me in the first time I had

(11:56):
tried Chicago pizza. I was like, I think I wept after I figured
out it was going to take fiftyminutes to get to my table. Yeah,
but it's like the thing about pizzahere. Those again, most people
just go to like the one that'sclose to their hotel, and unfortunately a
lot of that sort of the mediocrepizza is downtown. To the tourists,

(12:16):
You've really got to there are otherplaces to kind of to get great pizza.
The Loom all naddies are everywhere,and that's kind of the standard bearer.
I'll have to go back because I'msure I have pictures and it's been
a while since i've been. I'mgoing to ask you to hang tight one
more segment so we can deep diveinto the event. And what people can
expect the teachings or not teachings,but the the breakout sessions of hearing about

(12:43):
pizza and Doe and making at home. I think you had one of those
on there so well, So hangtight, We're going to be back with
more. I'm just extremely delighted tohave an opportunity to chat with Steve Dolynsky.
He is bringing the Pizza City Festto last So Angeles in April.
Get your tickets now Pizza Cityfest dotcom. Pizza Cityfest dot Com will be

(13:05):
back with more. You're listening tothe Fok Report with Niels Avadra on demand
from KFI amzix morning. Right nowwe're talking to Steve the Doe do Lyinsky.
I'm gonna just keep going with itSteve until you tell me to stop.
And he's bringing Pizza City Fest toLos Angeles coming up in April,

(13:26):
the twenty ninth and the thirtieth.Pizza Cityfest dot com is where you can
get your tickets. I know thisis going to be a huge event.
I know it will sell out,so heed my warnings, get your tickets
now and have a great day offantastic pizza. Steve the We talked a
little bit about the lineup and youcurating all of this. What should people

(13:48):
expect? How are they going toexperience the pizza, any side, events,
topics, panelists, that type ofthing. Yep. So it's gonna
be at La Live, right ontop of the event deck, which is
this beautiful forty thousand square foot permanenttent Pink got right across from Crypto dot
com arena. So noon to fiveeach day, although the VIP ticket holders

(14:09):
get that first hour to themselves.So general mission tickets are ninety five.
Those you can come in at oneo'clock, so you have four hours there.
General mission you get twelve festival sizeslices, so a little bit smaller
than a regular slice. I don'tthink people could eat twelve slices of pizza,
So that wasn't a joke. Okay, go ahead, Yeah, so

(14:33):
you know the little twelve twelve samples. The VIPs get, you know,
sixteen or so. But again,the ticket price includes not only the pizzas,
but the salad of the side.The desserts were gonna have. I've
got an amazing gelataria from Altadena.Who's going to be there, Bulgarini,
He's unbelievable. Um plus all thedrinks, all the cocktails, you know,
all the sodas, beers, allincluded in the ticket price of plots

(14:56):
these seminars. So I'm really Idon't want to make this event just about
eating, because that's fine and Ilike to eat pizza, but I think
you need a break as well.I want people to learn something. And
the reason we want to do isalso there's a expo that professionals attend in
Vegas every year. It's at theend of March. I will be there
by the way, and that's forthe industry. And I feel like there's

(15:16):
a lot of people at home,whether they're working on an UNI or they're
working on a different type of homeoven, and they want to get better
at making pizzas and they want tounderstand Doe better. That's why we have
these seminars. So like on Saturday, we've got the dough Whisperers, which
we did in Chicago as well,with a premier people Danielle Uditi from Pizzana,
Evan Funky from Felix, and motherWolf. They're going to be talking

(15:37):
about dough. Noel Browner, theguy mentioned earlier from Slow Rise Pizza.
He's the moderator for that. We'vegot John Arena coming in from Truly Pizza
and Dana Point to do perfect panPizza at Home. I'm going to be
talking to on that one. We'vegot, as you mentioned earlier, Brian
McGinn from Chef's Table in a conversationwith Chris Bianco from PiZZ three at Bianco

(15:58):
they just opened up that location,TLA and Karen Palmer, who's a local
writer and editor. She's gonna betalking to them, and then on Sunday,
and these are every hour, sotwo o'clock, three o'clock, four
o'clock, and then on Sunday,same thing, two o'clock. How to
make Great Pizza at Home with NoelBrouner from Slow Rise Pizza. He's going
to be interviewed by Justin Clark Drewho goes by the Pizza Freak. There's

(16:19):
a great panel called what is LaStyle Pizza? Everybody around the country likes
to say, what is New YorkStyle? What a Chicago sty would a
Detroit style? Is there an Lastyle pizza? We're going to try to
answer that question. Fred Eric fromPie La, Chad Colby from Antico Nuovo,
and Justin di Leone from Apollonia's aregoing to be interviewed by Eric Wherheim,
who's a local director author. Heco owns Lost J ros Wines.

(16:44):
I first saw him and Master ofNone with us. He's on Sorry,
he's gonna be he's a big pizzafreak as well. He's gonna be interviewing
them. And then finally four o'clockon Sunday from Clicks and Likes to Bricks
and Lights Building a pizza brand,and we're flying in Mark Scheckter from Square
Pie Guys in San Francisco. We'vegot Rick Rosenfield, who co founded California
Pizza Kitchen and currently owns Rocca,which is a really cool Roman style pizza

(17:07):
place. It's got a couple locationsin La brad Kent from Blaize Pizza and
Bagel and Slice. And then DanielHoltzman, who's got a cool slice shop
called Danny Boys right downtown in LaSo and then Noel Gluten, who's got
a new book out called Don't PanicPantry, is going to be interviewing them.
So it's really, I mean,you cannot find a more VIP pizza

(17:27):
level event than this. No there'ssome greats on here. Daniel has been
on the show many times, andHeat and I do the same thing.
We just did. Just stop talkingabout pizza, so I appreciate I know
that. Before we go that,Jason Milton, our news anchor today,
had a quick question for you.Yeah, he said, yeah, yeah,

(17:49):
Steve, I was about to clickthrough on two VIP tickets. And
here's why I want the family tobe on best behavior so they could be
my plus one. One of thoseis a kid? Are these kid friends
of the events? Is it akid friendly event? It depends how young
the kid is. Fourteen should bejust fine. Yeah, yeah, I

(18:11):
mean yeah, I think fourteen's great. Um, I mean ten and under
are free with a paid adult.But you know, we're gonna be serving
beer and there's gonna be cocktails,and I mean it's not gonna be r
rated it. You could certainly bringkids, but um, I'm not.
We're not going to have like kittiegames and like, you know, kids
making their own pizza kind of activities. It's not going to be like that,
right on. Okay, Well,thank you. I look forward to
meeting you there. Sure. Ican't wait to see you guys. It's

(18:33):
gonna be great. I'm really excitedabout this again. Pizza Cityfest dot com
is where you can get tickets.I'm not tied to it financially any way,
shape or form, but I justknow this is going to be the
pizza lovers dream. So he'd loveyou. I love your enthusiasm. I
really appreciate your enthusiasm. It's likepeople like you who like to spread the

(18:53):
gospel and like, you know,talk about how great the food scene is
there. I just I'm so excitedto be there for I'm living there for
the month of April, and I'mjust really going to dig into it full
time. That last comment about thegospel google my name. You'll get a
kick out of it. Thanks forcoming on, Steve. I appreciate it.
Real pleasure. I look forward toeating you in person. Maybe we

(19:15):
can sit out with Carol and I'llhave a bite of pizza sometime soon.
Well we'll share a slice. Areal pleasure. You're listening to the Fork
Report with Niels of Adra on demandfrom KFI amziz forty good food, Good
friends. If you indulge in thedrink, the strong drink, we talk

(19:36):
about that as well. Although thereis a fad that is coming along,
and I love because I love variety. Quite honestly. We love plant based
folks, we love carnivores, welove omnivores, we love sober people,
we love people who like to tipa glass. Everyone's welcome here because it's
all about food. But the focusof all this is to connect. We

(20:02):
need to do more of that.We've learned to disconnect from each other by
screaming on the internet without our realnames and all of that. We need
to get back to connecting and beingcommunal and all that stuff. And food
is right smacked out in the middleof that. So I had a couple
of conversations, one with my wifethe other day as she went to Costco.

(20:22):
She will often take a picture ofsomething and say, hey, do
you think this is a good dealor do you like this? And she'll
send me the back of the bottleor the box or whatever it is too
and say, what do you thinkof this Kirkland brand. So Costco is
a great place, obviously if youneed to buy in bulk or larger sizes.

(20:45):
They've got meat sections, they've gotproduced they're all kinds of things.
When it comes to their Kirkland brand, you might be surprised, and I
know we get very well. Iwant to name brand, and name brands
are fine. Named brands are great, but don't overlook Kirkland brands. Although
I'm not a fan of everything,there are some really good deals and values

(21:12):
for good products there. And oneof the things the conversation my wife and
I was having because I particular aboutvanilla extract, is the quality and if
it has other garbage in it,And the Kirkland brand is actually an incredibly
good value and it's a really goodvanilla extract, So keep that in mind.

(21:34):
So I said, yes, that'sfantastic, go ahead, bring that
here to the house. Another thingwould be eggs, excellent price, value
and excellent eggs. The Kirkland eggsthere at Costco. Another good bye when
you're buying there at Costco is they'reeggs. What goes good with eggs bacon

(22:00):
and the Kirkland bacon also great valueand incredibly tasty. So when you're when
you're going looking over these things andchecking them out, just know that there
are certain things where just because asa Kirkland label, they're not Costco isn't
making these things on their own theyare labeling a private label for their own

(22:26):
sales purpose, but often they arefrom high end distilleries. If it's booze,
they're from high end producers. Whenyou're looking for pure maple syrup,
the Kirkland brand also wonderful. You'relooking for honey, they have a wonderful
honey as well, that is Kirklandbrand, and it does come in the

(22:47):
shape of the bear. And theyknow many of you have heard me muck.
You know honey that comes in theshape of bear. But how many
do you have to buy? Doyou have to buy a gallon a bear?
Gallon a bear honey? No,it's probably for I don't know.
It's been a long time since I'vehad to get honey. I don't know
what it is, but I tendI'm gifted really good honey quite a bit.

(23:08):
You're so sweet. No, it'sbecause because I'm the freaking fork reporter.
So I haven't purchased honey in awhile because I'm always trying these little
samples of you know, new flavorsand things like that. So I just
haven't purchased it anywhile. So Idon't know how big, but it's fairly
reasonable like the the vanilla extract.I'm trying to think. I think it's

(23:33):
like sixteen ounces maybe eighteen ounces,so that's big for vanilla extract. But
I like to bake. We useit. We make a lot of homemade
vanilla ice cream here in the housequite a bit, so we can use
that, not a problem. Andit lasts long. I mean it's got

(23:56):
alcohol in it and the extract allthose things, so it lasts pretty long.
So I think it's probably up aroundthat size. It's not like,
you know, back up the honey, go ahead and put it in the
back. I don't think it's likethat. But bacon also Kirkland batteries.
I must batteries. Snob. Oh, I totally buy those all the time.

(24:18):
I am a snob about batteries andwe keep batteries. What's that People
still use batteries? Yeah, justcheck it. What do you think you're
powered by? I nothing use thesewireless chargers. I got these little plugs.
But here's the deal. If you'vegot something. First of all,

(24:40):
I have I have an extreme amountof robots in my house, for one,
because I collect all kinds in myshop. I have a lot of
old robots and things like that,because I'm fascinated by them. I do
a lot of electronic stuff here atthe house, but sure there's all kinds
of stuff. The toys for myson run on batteries. They're all kinds
of products we have around the housethat run on batteries. Some are rechargeable

(25:04):
and some are not, or someuse both. So we have two massive
size containers that are fully labeled.One is for rechargeable batteries and one is
for disposable batteries. And we haveat any given time a dozen or more
of each style, including you know, coin size, and I just I

(25:27):
don't like not having a battery ifI need it, so remote things like
that. Kirkland cash Us also agood one their booze. So this just
came out recently Costco has partnered.I found this story on the whiskeywash dot
com cool focusing on whiskey and theleg but Barton seventeen ninety two distillery there

(25:51):
in Kentucky owned by Sasarak. Theyare now partnering with Kirkland Small Batch,
Kirkland bottled in and Kirkland's Single Barreland that these are the types of things
you're putting your label on a distillerythat all already is respected. These are
the types of things. The onebooze that I stay away from at Costco

(26:14):
that is a Kirkland brand is theirspiced rum. It is horrific. It
is like if I don't know,if now and now in Laters or you
know, somebody tried to make aflavor that they thought was spiced drum.
It is so synthetic and sacrony andI hate it. However, there they

(26:37):
have really good whiskies. They havea great vodka. Yeah, you know,
ask around, look around, butthere's some really great buys and things
like that there. So you've got, like I said, I was getting
kind of into greens lately, salad'sbeen craving. That My problem. My
body's probably just saying, listen,dude, you're gonna you're gonna just explode
one day. Try try having avalid But there's a lot of really wonderful

(27:02):
produce that comes our way during thistime of the year. You've got asparagus,
keep in mind that it lasts threeor four days in the fridge,
So when you're buying and shopping,keep these things in mind. Four to
seven days at room temperature is theavocado. I've actually had them last longer
in the refrigerator uncut and be ripeand ready to go. Cabbage about two
weeks in the fridge. Shard isthree to five days. But man shard

(27:30):
or charred, however you pronounce itis one of those things that's so great
for you, and you keep itin that crisp drawer, bright and crunchy
seven to ten days in the fridge. Or mushrooms, peas up to two
days unshelled in the crisp bridge rawer, radishes, nice crunched, tiny bit

(27:52):
of pepperinas ten to fourteen days inthe fridge. I mean that's you get
up. You can start seeing howto start using these things. Rhubarb,
never rub another minion's rhubarb up toa week in the fridge, nine months
in the freezer. Strawberries or threeto seven days in the fridge. Those
things when they go bad or wicked, especially if they're all weighing on top

(28:14):
of each other. But so manydifferent things. You know, you can
do asparagus tart on a piece ofpuff pastry that is just lovely delicate and
you know shows well, it looksfancy, but just a wonderful way to
go, super simple to make,but has a big impact by checking it

(28:37):
out. So you're usually using abouta pound of asparagus trimmed. If you're
not sure how to trim asparagus orwhere to go, there's the woodsy part
down below at the base, andone of the easiest ways to do that
is just put your fingers from bothhands and snap it. And where it
snaps is the natural place roughly ofwhere to separate it, and then you

(28:59):
go ahead and cut them all inthe same length. That gets rid of
the woodsy side of things. You'vebeen listening to the FOURK Report. You
can always hear us live on kfI AM six forty two to five pm
on Saturday, and anytime on demandon the iHeartRadio appum