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Foodie Friday with Neil Saavedra | Ask Handel Anything · The Bill Handel Show

• 0:01
  Speaker 1: You're listening to Bill Handle on demand from KFI AM
• 0:05
  Speaker 1: six forty.
• 0:06
  Speaker 2: All right, let's do it, guys. It's time for Foody Friday,
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  Speaker 2: the last hour of the Friday Show, which I love.
• 0:13
  Speaker 2: At the top bottom of the hour, ask handle anything,
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  Speaker 2: but we start with Foody Friday.
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  Speaker 3: With Neil Savedra for a couple of segments.
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  Speaker 2: Neil not only in the morning here, obviously, but he
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  Speaker 2: is host of The Fork Report tomorrow from two to
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  Speaker 2: five pm, all things food and his social addresses at
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  Speaker 2: Fork Reporter. Okay, all right, Neil, let's do a cheesecake.
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  Speaker 2: I happen to love cheesecake. One of my favorite cheesecakes
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  Speaker 2: of all time, by the way, is the Wild Fork Cheesecake,
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  Speaker 2: the Basque cheesecake that has the caramelized oh, the caramelized top.
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  Speaker 2: It's insanely good. Okay, So, how do you do cheesecake
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  Speaker 2: with two ingredients?
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  Speaker 3: Okay, cheese and cake.
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  Speaker 4: I know that you love cheesecake, and so this is
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  Speaker 4: one of those viral things that are going around and
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  Speaker 4: made me think of you.
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  Speaker 1: So some people are calling.
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  Speaker 4: This like the Japanese cheesecake, but really it's it's not
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  Speaker 4: a Japanese cheesecake. The original video that with viral came
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  Speaker 4: out of Japan. But it's this trend of mixing these
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  Speaker 4: two things. It is a ah god, I just I
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  Speaker 4: just blanked for a second.
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  Speaker 2: There.
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  Speaker 4: It's a yogurt, it's a Greek yogurt, and then you
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  Speaker 4: put cookies inside it and then you freeze it and
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  Speaker 4: you eat it.
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  Speaker 1: And so the Biscoff cookies, you know.
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  Speaker 4: They've you know, some people use gram crackers, but if
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  Speaker 4: you can find these Biscoff cookies, they're just a little
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  Speaker 4: extra spicy and butterier, and you stuff them in to
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  Speaker 4: a Greek yogurt. Literally push the cookies down into the yogurt,
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  Speaker 4: and then you freeze it and you eat it as snack.
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  Speaker 2: Now, you know, I want to freak it out about it. Yeah,
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  Speaker 2: I want to point something out. You put the cookies
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  Speaker 2: in it, you freeze it, and then you eat it,
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  Speaker 2: as opposed to using it as a doorstop. I find.
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  Speaker 2: Thank you for that advice. Well, yeah, I'm just breaking
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  Speaker 2: it down. It's very simple, and you know, I know
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  Speaker 2: that maybe ConA will like these recipes, so I like
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  Speaker 2: to make it as simple as possible.
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  Speaker 1: You make it.
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  Speaker 2: Now, you crumble, Now the cookies, do you crush them
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  Speaker 2: so they're a little bites.
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  Speaker 1: Them in hole and you stick them in a hole.
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  Speaker 1: And if you remember these bisc off cookies, they can.
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  Speaker 3: I am here. Yeah, I love biscough cookies and.
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  Speaker 4: They're kind of elongated like an old Yeah. Can you
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  Speaker 4: push those?
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  Speaker 2: Do?
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  Speaker 3: You push them right through?
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  Speaker 2: So it's called it's called the two ingredient cheesecake. And
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  Speaker 2: what it is is yogurt on a cookie cookies.
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  Speaker 3: Boy, there's sophistication. There is a cheesecake. Here's the thing.
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  Speaker 4: I try and filter through the one that people go
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  Speaker 4: e and look for the ones that people are raving about.
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  Speaker 4: So you use a thick, thicker side yogurt like Greek
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  Speaker 4: yogurt or Icelandic scare I think is how it's pronounced.
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  Speaker 4: They're kind of tangy and they give this like cream
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  Speaker 4: cheesy flavor in the final product. But you put those
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  Speaker 4: cookies in there and it's a thing of beauty. But
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  Speaker 4: it's super duper easy to do.
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  Speaker 3: Yeah, clearly, I mean clearly.
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  Speaker 2: You open the bye, you open the little tub, you
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  Speaker 2: saw some cookies in there, and there you have. It's
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  Speaker 2: not about the people call Greek yogurt, which I call
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  Speaker 2: a cookie in a yogurt container.
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  Speaker 3: Okay, how is that for complicated?
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  Speaker 1: It's about simplicity and flavor. The combination of simplicity and flavor.
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  Speaker 2: Oh and Greek yogurt is pretty fattening, isn't it. There
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  Speaker 2: are a lot of calories, a lot of sugar in
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  Speaker 2: Greek yogurt.
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  Speaker 4: No, no, no, not necessarily the great depending on what
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  Speaker 4: you get. You don't have to get an overly sugar
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  Speaker 4: sugary yogurt. Greek yogurt's actually quite good for you. But
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  Speaker 4: a combination when you're putting cookies in it, I know,
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  Speaker 4: is this is going to be a sweeter treat for you.
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  Speaker 4: But the key is it's not asking too much from you.
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  Speaker 4: As the whole point quite simple, really, all.
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  Speaker 2: Right, let's move towards another story, coffee and diabetes and
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  Speaker 2: how they are. Coffee's connected to everything. Either coffee is
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  Speaker 2: going to help you or coffee is going to hurt you,
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  Speaker 2: and it depends on what time of day it is.
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  Speaker 4: This is one of those things that I go back
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  Speaker 4: and forth on the show about that we demonize food
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  Speaker 4: in the States. For whatever reason, we like to demonize food,
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  Speaker 4: and the truth of the matter is, you know, toxicity
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  Speaker 4: is in the dosage. And when it comes to things
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  Speaker 4: like coffee, they are compounds, they are you know, many
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  Speaker 4: different things in there, and so when it comes to
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  Speaker 4: the benefits, we're still learning. So you have new findings
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  Speaker 4: that are pushing researchers to explore coffee's potential, we'll say,
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  Speaker 4: for now, influence on an enzyme that is central to
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  Speaker 4: how the body converts carbohydrates. Now, we know that when
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  Speaker 4: we eat carbs, they convert into blood, you know, blood sugar.
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  Speaker 4: And this is looking at the possibility and this is
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  Speaker 4: coming out of China. It's an Institute of Botany. They
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  Speaker 4: found that roasted this is particular coffee Arabica coffee beans
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  Speaker 4: can contain this compound that they say slows down the
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  Speaker 4: entire breakdown of these carbohydrates. And this could be a
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  Speaker 4: big potential aid when it comes to diabetes research. This
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  Speaker 4: isn't saying that, yeah, if you drink coffee, this is
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  Speaker 4: going to help automatically right now, but they're saying this
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  Speaker 4: would be a target for some type two diabetics and
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  Speaker 4: the medications that would be beneficiary.
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  Speaker 2: Okay, let's just go right into costco story because I well, no,
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  Speaker 2: I'll do the quick uh.
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  Speaker 3: The quick factoid and coffee. Uses of coffee we talked
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  Speaker 3: about before.
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  Speaker 2: Do you remember the film stars Steve McQueen going back
• 6:17
  Speaker 2: many many years and he got cancer and a very
• 6:21
  Speaker 2: serious case of cancer, very aggressive cancer. So do you
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  Speaker 2: know one of the treatments at that time that was
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  Speaker 2: being used coffee coffee animas. Yes, yes, coffee enemas, which
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  Speaker 2: actually are kind of fun.
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  Speaker 3: Don't knock it until you've tried it. It's nice.
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  Speaker 2: Yeah, sometimes they do so. So it's iced coffee anemas,
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  Speaker 2: which on a hot summer day is nothing like it. Okay,
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  Speaker 2: Costco excellent and versatile or versatile and excellent cuts of
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  Speaker 2: meat at Costco, but not cheap.
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  Speaker 1: Well no, listen, nothing is. This is economical.
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  Speaker 4: I'll tell you this is everybody thinks about the chickens, right,
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  Speaker 4: the four ninety nine to five bucks rotisserie chickens. But
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  Speaker 4: there is a cut that I want you to look
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  Speaker 4: at because it's it's big, it's flavorful, and you can
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  Speaker 4: use it for multiple dishes. And that is pork shoulder.
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  Speaker 4: They also call it Boston butt, which was konos that swing.
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  Speaker 3: That's right back in prison. Yes, Boston. But yes, it's.
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  Speaker 4: Juicy, it's great for shit shredded you know sandwiches. I
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  Speaker 4: was just talking to producer and the other day about
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  Speaker 4: you know, shredded pork and how fantastic it is. But
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  Speaker 4: this could be used in salads, It could be used
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  Speaker 4: as a sandwich. You coul add barbecue sauce. You can
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  Speaker 4: you know, seer them off afterwards and make something in
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  Speaker 4: the proximity of carnitas and make tacos with them. But
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  Speaker 4: they have them in two packs. They're sold in these
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  Speaker 4: vacuum sealed twin packs. Yeah, I'm boneless, and.
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  Speaker 3: They're they're inexpensive relative to all the other cuts they can.
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  Speaker 4: Especially because you can do so many meals with them.
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  Speaker 4: So I just wanted to give a heads up that
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  Speaker 4: it's going on at Costco. I'm gonna grab me some
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  Speaker 4: because they are so versatile. You can make case that
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  Speaker 4: is with them. But low and slow is the tempo
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  Speaker 4: you want to roast them lower, slower and let them
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  Speaker 4: fall apart. If you want a really great recipe for that,
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  Speaker 4: you can go to the mom one hundred dot com.
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  Speaker 4: The mom one hundred dot com she has Kate Workman
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  Speaker 4: there has a fall apart roast pork shoulder with Rosemary mustard,
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  Speaker 4: garlic that is divine.
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  Speaker 2: Another thing those cuts of meat and cuts of meat
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  Speaker 2: that are tough, and there's plenty of them out there.
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  Speaker 3: Slow cookers work brilliantly.
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  Speaker 4: Oh yeah, no, slow cooking also knowing on some of
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  Speaker 4: those tough kind of stringing cuts, cut against the grain,
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  Speaker 4: sear them off, simply don't overcook them.
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  Speaker 3: Yea.
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  Speaker 4: There's a lot of ways to make the tougher meats
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  Speaker 4: or the cheaper meats taste delicious.
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  Speaker 2: Yeah, you can do an awful lot with a slow cooker.
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  Speaker 2: For example, cow's hoofs do very well with slow cooking.
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  Speaker 3: If you want to make jello or jam.
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  Speaker 4: It's true, I will tell you that the not only
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  Speaker 4: the slow cookers, but also the pressure cookers or.
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  Speaker 1: You know, things like that.
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  Speaker 4: You can end up really tenderizing meat and it freezes
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  Speaker 4: incredibly well, and you can thought out and make you know,
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  Speaker 4: multiple meals throughout the week or throughout the month.
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  Speaker 2: Okay, Yeah, And I really do like pork. It's I
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  Speaker 2: actually find it far more flavorful than beef. For example,
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  Speaker 2: It's just a more flavorful meal for me.
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  Speaker 4: Weird, but also Costco does the tenderloin the pork tenderloin
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  Speaker 4: in two packs, two vacuum packs that are really great,
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  Speaker 4: very easy to grill, you know. And Ray Lopez from
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  Speaker 4: the John Cobalt Show turned me on to those, and
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  Speaker 4: I've fallen in love with them.
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  Speaker 2: All right, guys, we are done with foody Friday tomorrow
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  Speaker 2: two to five pm right here on KFI, following the
• 10:19
  Speaker 2: Tech show rich D Murrow from eleven to two and
• 10:22
  Speaker 2: then just before that, I'm on eight to eleven with
• 10:25
  Speaker 2: a Handle on the Law Marginal Legal Advice. It is
• 10:30
  Speaker 2: time for Handle ask handle anything. Where you ask handle anything,
• 10:35
  Speaker 2: same rules always apply. People record a conversation. Neil chooses
• 10:39
  Speaker 2: the best questions and I answer them on the air
• 10:42
  Speaker 2: because I hear them for the first time, Like right now.
• 10:45
  Speaker 3: Cono. First question, Hey, Bill, I have a hard hitting
• 10:49
  Speaker 3: question for you. Which form of deck coke do you prefer?
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  Speaker 5: Bottle cam or fountain.
• 10:57
  Speaker 3: Briefs?
• 10:58
  Speaker 5: No?
• 10:58
  Speaker 2: I'm sorry, uh, can canned cold canned diet coke? Okay,
• 11:06
  Speaker 2: I answered that question. Boy, that was embarrassing, wasn't it.
• 11:10
  Speaker 5: Okay?
• 11:10
  Speaker 1: You like cans?
• 11:11
  Speaker 3: I like cans? Yeah, okay?
• 11:14
  Speaker 6: Cono.
• 11:14
  Speaker 3: Next, that was hard hitting too.
• 11:16
  Speaker 7: Cono, next question, welcome back, Bill, Hey, there was a
• 11:20
  Speaker 7: bit of a rumor going around while you were away
• 11:24
  Speaker 7: that you were they were able to use the large
• 11:27
  Speaker 7: format Imax camera for your colonoscopy.
• 11:31
  Speaker 4: Is that true?
• 11:32
  Speaker 5: Can you have shed some light on that so to speak?
• 11:36
  Speaker 2: Okay, Uh, first of all, the welcome back, I find
• 11:40
  Speaker 2: that rather interesting because I was gone five years ago.
• 11:46
  Speaker 2: So uh a quick point. Uh, so welcome back. Did
• 11:50
  Speaker 2: you know they actually found the lind bird baby Okay,
• 11:52
  Speaker 2: rush for Stars God for your colony?
• 11:56
  Speaker 5: Uh?
• 11:56
  Speaker 2: Did they use a large format I don't know. I
• 11:58
  Speaker 2: was out, you know, so I have no idea, but
• 12:02
  Speaker 2: there's you want to see his colon?
• 12:05
  Speaker 3: Yeah, we have, right, we have. We have it up.
• 12:08
  Speaker 2: We have the photo of the inside of my inns
• 12:13
  Speaker 2: up and a lot of that because not only is
• 12:15
  Speaker 2: it fun it looks like a Japanese paper lantern inside,
• 12:18
  Speaker 2: which yours does too, but it's also to push the
• 12:21
  Speaker 2: fact that colonoscopies are really really important.
• 12:26
  Speaker 3: It's so many Okay, moving on, next question.
• 12:30
  Speaker 5: Hi Bill, can you tell us a little bit more
• 12:33
  Speaker 5: about how handle ondolaw dot com works behind the scenes.
• 12:38
  Speaker 5: Do the lawyers that you have on the website pay
• 12:40
  Speaker 5: you a membership fee for you to promote them? Or
• 12:44
  Speaker 5: do they give you a commission based on clients that
• 12:48
  Speaker 5: they take in and how involved are you in actually
• 12:51
  Speaker 5: managing that business.
• 12:52
  Speaker 4: And growing it.
• 12:54
  Speaker 2: Okay, that's actually a very good question. First of all,
• 12:57
  Speaker 2: let's start with when you use the word lawyers, they're
• 12:59
  Speaker 2: not quite low yet. We use a lot of last
• 13:03
  Speaker 2: students because they are very, very cheap, even though it's
• 13:06
  Speaker 2: illegal to do that. And I think the quick answer is,
• 13:10
  Speaker 2: as I say, I ask candle anything, I answer almost anything.
• 13:16
  Speaker 2: That one is none of your business other than the
• 13:22
  Speaker 2: lawyers are vetted.
• 13:23
  Speaker 3: They are, and if there's a problem, I make the
• 13:26
  Speaker 3: phone call, which I do.
• 13:28
  Speaker 1: And that true that it was originally gonna be lawyer
• 13:32
  Speaker 1: ish dot com.
• 13:34
  Speaker 3: Yes it was.
• 13:35
  Speaker 5: It was.
• 13:36
  Speaker 3: That's actually a question. It's a very good question. But
• 13:38
  Speaker 3: I'm not about to answer that.
• 13:40
  Speaker 2: Certain things I won't answer, like how much I get paid,
• 13:44
  Speaker 2: And for two reasons I answer that.
• 13:46
  Speaker 3: You know, I'm telling you here's the reason.
• 13:49
  Speaker 2: It's either people are astounded that I'm paid that much
• 13:54
  Speaker 2: for what I do, as crappy as I am, or
• 13:57
  Speaker 2: people think that I am underpaid because of what I
• 14:01
  Speaker 2: bring into the radio session.
• 14:02
  Speaker 3: Either way, it's horrible.
• 14:04
  Speaker 2: No one actually feels okay about it, So I don't uh,
• 14:07
  Speaker 2: I don't share that information.
• 14:09
  Speaker 3: Does anyone think you're underpaid?
• 14:12
  Speaker 2: Uh? Yeah, there was yeah there, you know what, there
• 14:15
  Speaker 2: was a time when uh yeah, yeah, a few years
• 14:18
  Speaker 2: ago when the station was doing insanely well and if
• 14:21
  Speaker 2: you look at the figures, I was probably underpaid considering
• 14:25
  Speaker 2: uh the uh, the amount of business that we are doing.
• 14:28
  Speaker 3: Yeah, well, yeah, now it's true. It's true. Okay.
• 14:32
  Speaker 5: Uh.
• 14:33
  Speaker 3: And by the way, I have always thought I was underpaid.
• 14:37
  Speaker 1: You know.
• 14:37
  Speaker 5: No.
• 14:37
  Speaker 2: My philosophy is, and I think this works, is for
• 14:41
  Speaker 2: anybody in any field is to get just a touch
• 14:46
  Speaker 2: under what they're actually really worth to the company, not
• 14:51
  Speaker 2: what they're worth or over their worth a little bit under,
• 14:55
  Speaker 2: and that is makes everybody happy.
• 14:57
  Speaker 3: And I think that that works. I don't shake your head. Okay, Carno.
• 15:02
  Speaker 3: Next question, Hi, I.
• 15:03
  Speaker 1: Good morning, this Michelle.
• 15:05
  Speaker 5: Hey.
• 15:05
  Speaker 6: Question for you handle is there anybody that you had
• 15:08
  Speaker 6: through the year, since you've been there for so many
• 15:10
  Speaker 6: years that you truly miss and that you wouldn't mind
• 15:14
  Speaker 6: seeing them come back and return or are making a
• 15:17
  Speaker 6: visit to you that you you know, like I know
• 15:21
  Speaker 6: Gary Hoffman was on your show and he was awesome
• 15:23
  Speaker 6: with his voices, but anybody else that you really truly miss?
• 15:28
  Speaker 1: No, next question, you don't want you don't want Hoffman back.
• 15:33
  Speaker 3: I don't want anybody back. I don't want you back
• 15:35
  Speaker 3: when you leave. Matter of fact, I don't.
• 15:37
  Speaker 1: Want you here.
• 15:38
  Speaker 3: And you're here. That's just hurtful.
• 15:41
  Speaker 1: That is first I kicked off the Gary and Shannon show.
• 15:44
  Speaker 3: Now this, Ah, yeah, let's do Let's do one more
• 15:47
  Speaker 3: before we take a break.
• 15:50
  Speaker 6: Hi, this is for ask Bill anything.
• 15:52
  Speaker 5: I just wanted to know.
• 15:54
  Speaker 1: You used to say my best friend Salvo, and now
• 15:57
  Speaker 1: you say one of my closest friends.
• 15:59
  Speaker 5: Is that because us?
• 16:00
  Speaker 1: You want to make sure that Neil feels included. I
• 16:03
  Speaker 1: know that he's a best friend too. Just curious, thank you.
• 16:06
  Speaker 2: That's a good point because Neil has no Neil has
• 16:09
  Speaker 2: no self esteem.
• 16:11
  Speaker 3: Neil, I matter of fact, off the.
• 16:13
  Speaker 2: Air, I call Neil worm and I take it. Yeah
• 16:18
  Speaker 2: you do, yes, and that yeah, that is the reason
• 16:21
  Speaker 2: because Neil. Yeah, that's exactly it. Because Neil is one
• 16:26
  Speaker 2: of my best friends, I mean second on the list.
• 16:28
  Speaker 2: You know, I am your best poor friend was the
• 16:32
  Speaker 2: best friend. That's that's a good point as well, said excellent,
• 16:36
  Speaker 2: you've been listening to the Bill Handle Show, Catch My
• 16:38
  Speaker 2: Show Monday through Friday six am to nine am, and
• 16:41
  Speaker 2: anytime on demand on the iHeartRadio app