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

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  Speaker 1: You're listen Saints. I am six forty the bill Handles
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  Speaker 1: show on demand on the iHeartRadio app. I'm in the
• 0:07
  Speaker 1: move for food Cafi am six forty bill Handle Here.
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  Speaker 1: It is a Friday morning, May eighth, and a lot
• 0:19
  Speaker 1: going on today. To say the least, the ceasefire is
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  Speaker 1: still in effect sort of kind of as Iran and
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  Speaker 1: the United States are shooting at each other and the
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  Speaker 1: United States has just stopped two ships from trying to
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  Speaker 1: transverse the strait. So we'll see how long that lasts.
• 0:36
  Speaker 1: Still awaiting the response from Iran as to the latest
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  Speaker 1: American proposal. It's supposed to happen yesterday and it didn't. Okay,
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  Speaker 1: it is time for Foody Friday with Neil. He is
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  Speaker 1: host of The Fork Report tomorrow two to five pm.
• 0:52
  Speaker 1: The Fork Reporter. He's at Fork Reporter or the Fork
• 0:56
  Speaker 1: Report is the name of the show. His social at
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  Speaker 1: Fork Reporter and Neil h No, I'm gonna do the Costcos.
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  Speaker 1: Let me do the Costco story first. I get it
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  Speaker 1: Alley way. Yeah, let's show now. One of the things
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  Speaker 1: that I like to do is I actually sharp. I
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  Speaker 1: shop at Smart and Final, and I shop at Trader
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  Speaker 1: Joe's uh, and I don't know how did Costco know?
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  Speaker 1: Because I don't get this. I went to Costco Tuesday,
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  Speaker 1: and by now, as you know, I go there a
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  Speaker 1: couple of times a week, so I know the people
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  Speaker 1: that are at the exits, you know, where they take
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  Speaker 1: the pen and they look at your at your seat
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  Speaker 1: and then sign off. And so it's the people I know,
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  Speaker 1: and they sort of know me. And as I was
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  Speaker 1: going in to do my little card, same person that's
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  Speaker 1: been there for a while, she looks at me and
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  Speaker 1: goes says, Trader, what do you mean Trader? You Benedict Arnold,
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  Speaker 1: how did you know? How did you know?
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  Speaker 2: Well?
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  Speaker 1: I think that's I think that's artificial intelligence.
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  Speaker 2: So I.
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  Speaker 1: To my head down. He said, I'm sorry. I really apologize.
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  Speaker 1: I'll never do that again. Okay, best new Costco items?
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  Speaker 2: Many of us go to multiple stores. Yes, sometimes it's
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  Speaker 2: for different things, yes, but Costco is you know Costco.
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  Speaker 2: I like trying new things there, and they constantly are
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  Speaker 2: changing things to some uh, some folks chagrin because sometimes
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  Speaker 2: things that people love go away. They've got some stuff
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  Speaker 2: coming up. They have their ultra filtered milk, their Kirkling stuff,
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  Speaker 2: so if you want the basics, that's a great thing.
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  Speaker 2: But they also have some fun stuff coming up there
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  Speaker 2: right now. Blueberry sour dough bread is one of them,
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  Speaker 2: and we're big fans of sour dough bread here in
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  Speaker 2: the house, and blueberry sour dough sounds like a nice combination.
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  Speaker 2: A little bit about of that sweetness in.
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  Speaker 3: With the.
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  Speaker 2: You know, the fermented flavor of sour dough, I think
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  Speaker 2: is a great combination. Each loaf costs about nine bucks,
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  Speaker 2: but that's a huge two pound loaf, so not a
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  Speaker 2: bad buy there. Mangoes is one of our favorites too.
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  Speaker 2: They have frozen mango on a stick and is that
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  Speaker 2: really your response?
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  Speaker 3: There?
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  Speaker 2: Kind of an interesting faith, but that's also something tasty,
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  Speaker 2: especially in the warmer months. It's kind of it's basically
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  Speaker 2: like a popsicle, So.
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  Speaker 1: It's a mango silk sickle.
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  Speaker 2: Yeah, but it's you know, okay. And then the sweet
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  Speaker 2: and salty flavors are always great, and they have new
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  Speaker 2: sweet and salty cookies on there well as well, so.
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  Speaker 1: Those are a break. I mean, the prices are phenomenal.
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  Speaker 1: I go to a local bakery places and the bagels
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  Speaker 1: that I or bagel places and the bagels that I
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  Speaker 1: buy from these bagel shops run all the way from
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  Speaker 1: twenty four dollars a dozen to thirty five dollars a dozen,
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  Speaker 1: and at Costco they're nine dollars.
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  Speaker 2: Well, this is ten for two dozen, so you're getting
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  Speaker 2: twenty four count packs. You got chocolate chip, pretzel bits,
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  Speaker 2: salty caramel pieces, rich brown buttered dough, all these different
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  Speaker 2: sweet and salty bakery you know, mixes for ten ninety
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  Speaker 2: nine for two dozen.
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  Speaker 1: It's good. Yeah, I go during lunch. I've told you
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  Speaker 1: many times, because it's a good place to have lunch
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  Speaker 1: with the samples at Costco except for my Costco, because
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  Speaker 1: you have the little Korean ladies that I get into
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  Speaker 1: fights with that always go to the front of the
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  Speaker 1: line and try to push me out of the way,
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  Speaker 1: and I try to push them out of the way,
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  Speaker 1: and I generally win because they weigh under one hundred pounds.
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  Speaker 1: That doesn't stop them from pushing me out of the
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  Speaker 1: way and screaming at me in Korean.
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  Speaker 2: You and I live very different lives, very different. AnyWho,
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  Speaker 2: another thing, and I think this is great. I'm a
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  Speaker 2: big fan of flake flank steak. I think it's a
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  Speaker 2: great flavorful steak. A new flank steak with the cilantro
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  Speaker 2: line marinade in the deli section is a huge thing
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  Speaker 2: right now, so pretty uh oh.
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  Speaker 1: That sounds good and I would think that you grill
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  Speaker 1: that throw them on the barber team. And yes, also
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  Speaker 1: known as hangar steak, correct, the same kind of meat.
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  Speaker 2: Flank and hanger, I think, yeah, also.
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  Speaker 1: Known as what's the other word that they have. There's
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  Speaker 1: a bunch of different names for them, and I think
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  Speaker 1: it's the same steak. They're fairly fairly thin. They're not
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  Speaker 1: an inch thick or anything.
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  Speaker 2: But they're good for marinating because of the fact fact
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  Speaker 2: you know a thing, yeah, well it goes in about
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  Speaker 2: an eighth of an inch, but when you have those
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  Speaker 2: thinner cuts and really you just kind of walk them by,
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  Speaker 2: you know, a hot a hot grill and you're good
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  Speaker 2: to go. Okay, but flank steak, that type of thing good.
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  Speaker 2: Then they're at Costco. That's huge, thirteen to fifteen dollars
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  Speaker 2: per pound, depending on the location. Key Lime Pie ice
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  Speaker 2: cream sandwiches from Jenny's. I love key Lime Pie, so
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  Speaker 2: I'm excited about that. They have their signature Sea salt
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  Speaker 2: popcorn They have ollipop there, which a lot of people
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  Speaker 2: like to drink. They have their mixed packs there. Okay,
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  Speaker 2: you know a lot of things there, So get into
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  Speaker 2: your local cost go and see what they have.
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  Speaker 1: Okay, which I do as regular as you know regularly. Okay, Hey, Neil,
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  Speaker 1: we weren't going to do this, but it's a story
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  Speaker 1: in the La Times I wanted to share, and that
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  Speaker 1: is mc monnels having to deal with declining sales, although
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  Speaker 1: sales were up this past year, but they're looking at
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  Speaker 1: sales going down and same store sales are having problem
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  Speaker 1: with the expensive meals, so they are going towards drinks
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  Speaker 1: beverages that are making them money where the profit is
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  Speaker 1: fairly high. And they have a mango pineapple flavor refresher,
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  Speaker 1: a strawberry boba whatever the hell that is.
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  Speaker 2: BlackBerry prawberry boba tea.
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  Speaker 1: Okay, BlackBerry passion fruit flavor with freeze dry dragon fruit. Boy,
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  Speaker 1: that sounds good. Yeah.
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  Speaker 2: You know something interesting about that. They are actually going
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  Speaker 2: up year over year, and it has to do, interestingly enough,
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  Speaker 2: it has to do with some of the prices that
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  Speaker 2: they're dropping all the while while while the cost of
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  Speaker 2: gas is going up. So interestingly enough, McDonald's is up
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  Speaker 2: year over year right now. Yeah, but they're trying new
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  Speaker 2: things and you're seeing more value meals going across the board.
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  Speaker 2: You've got things like Jack in the Box has the
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  Speaker 2: new they're new sliders that they put out, and they
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  Speaker 2: have a slider box with a couple of sliders in
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  Speaker 2: it and a couple of tacos in it, and curly
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  Speaker 2: fries and things like that that are like higher value things.
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  Speaker 2: So yeah, they're the fast food is struggling, but they
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  Speaker 2: keep finding new ways to get us in. We have
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  Speaker 2: new things bringing old things back. But actually McDonald's as
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  Speaker 2: of earlier today looking at those stories, is actually better
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  Speaker 2: than they were last year.
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  Speaker 1: Aren't curly fries one of the three stooges? No, No,
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  Speaker 1: that's curly shep. Oh, okay, just just wondering. I always
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  Speaker 1: get that confused. I conflate all of that.
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  Speaker 2: I see.
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  Speaker 1: Yes, okay, new simple snack trends. Let's go through that,
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  Speaker 1: because you're really good at that stuff.
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  Speaker 2: So no, this this particular trend, I don't know if
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  Speaker 2: it just sounds so good to me, but this is
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  Speaker 2: very viral right now. It's basically two ingredients. Although these
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  Speaker 2: two ingredients always are more ingredients than two. I don't
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  Speaker 2: know why they do that. They're all the best two
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  Speaker 2: ingredient thing and it's like four ingredients. So this is toast.
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  Speaker 2: You can put it on a piece of sour dough toast.
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  Speaker 2: But the Baby Bell Original cheese snack you know they
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  Speaker 2: come in the red wax.
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  Speaker 1: Oh, yeah, I have some. I eat them all the time.
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  Speaker 1: I have a refrigerator.
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  Speaker 4: Yeah.
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  Speaker 1: The usually it's Gouda smoke Gouda and Gouda cheese. Vast majority.
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  Speaker 2: Yes, So the original one you peel back that that
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  Speaker 2: that Baby Bell Original cheese. You microwave it on a
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  Speaker 2: thick slice of bread and then you spread that melted
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  Speaker 2: cheese with a butter knife. And some people are are
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  Speaker 2: topping that with apple slices, thin apple slices and a
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  Speaker 2: drizzle of honey. And what a good sweet, savory, quick
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  Speaker 2: breakfast bite. I love a crisp, sharp apple up against
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  Speaker 2: the creaminess of the cheese. A little bit of sweetness
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  Speaker 2: with that.
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  Speaker 1: But what are you doing? What do you do with
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  Speaker 1: the bread? Don't you want to toast it? And when
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  Speaker 1: you put bread in the microwave.
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  Speaker 2: It gets soft, and well, you get soft for two
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  Speaker 2: seconds and it gets really hard on the edges because
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  Speaker 2: it dehydrates it. But my recommendation here, and I see
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  Speaker 2: people doing it differently, is I would toast it first
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  Speaker 2: and microwave the cheese and spread it on. That's how
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  Speaker 2: I would do that. I'm with you. I bread any
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  Speaker 2: bread in the microwave, unless it's like a roll and
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  Speaker 2: you put it in for like three seconds or something.
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  Speaker 1: Amy likes that she stuck her tongue out. Basically as
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  Speaker 1: far as the girafts tongue is, I've never seen you
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  Speaker 1: stick your tongue out so far.
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  Speaker 2: Any any kind of bread in the microwave just absolutely
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  Speaker 2: wrecks it.
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  Speaker 1: I completely agree you know what I do.
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  Speaker 2: If it's really about not overdoing it. We don't know
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  Speaker 2: how to use microwaves. Yeah, well, seven seconds is too
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  Speaker 2: is too much too. I would do it much less
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  Speaker 2: you can.
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  Speaker 1: Five seconds does nothing. Five seconds there's absolutely nothing. Six
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  Speaker 1: seconds does nothing. You need about fifteen.
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  Speaker 2: You sound like your wife complaining again.
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  Speaker 1: Yeah, I do you know what works for me? If
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  Speaker 1: you have a toaster oven, you can do all of
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  Speaker 1: that what you say, and then put it in a
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  Speaker 1: toaster oven and put it on the toast.
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  Speaker 2: That works a beautiful wolf oven and range that I love.
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  Speaker 2: And I use our toaster oven probably more than anything
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  Speaker 2: else give most people do super con Yeah, and you
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  Speaker 2: don't have to heat up the whole house or extend
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  Speaker 2: you know, same do it with an air fryer.
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  Speaker 1: You use your air fire and use your toaster of
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  Speaker 1: it and nets.
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  Speaker 2: But I just thought this was a fun, little simple snack,
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  Speaker 2: and I love the combination of the cheese and the apples.
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  Speaker 2: But I'm with you on I'd rather toast it. I'd
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  Speaker 2: rather micro wave the cheese in a dish and then
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  Speaker 2: spread it on there like you would have spread hmm.
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  Speaker 1: Okay. My best ham and cheese, incidentally is a fresh
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  Speaker 1: baguette Lebrea Bakery baguette, which you get stores as well
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  Speaker 1: as Costco, of course, and then you toast that, so
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  Speaker 1: you get a nice crispy toast. And then I take
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  Speaker 1: my ham and cheese on a piece of parchment and
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  Speaker 1: get that nice and hot, put them all together. Oh
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  Speaker 1: that's heaven. Heaven. Hooking with handle, Yes, yes, ham and
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  Speaker 1: cheese with handle, Okay. Friday morning, May eighth, Foody Friday,
• 12:57
  Speaker 1: followed by ask handle anything which we're gonna do right now?
• 13:01
  Speaker 1: A story just came out, and that is the Trump
• 13:03
  Speaker 1: administration has just released a huge cache of files relating
• 13:10
  Speaker 1: to UFOs, government files relating to UFOs. That is transparency
• 13:16
  Speaker 1: in a big way. And then we're finding out that
• 13:19
  Speaker 1: these aliens while they are visiting cannot cross into the
• 13:23
  Speaker 1: border into the United States, so we don't have to
• 13:25
  Speaker 1: worry about it.
• 13:26
  Speaker 2: Don't you think that it's interesting that all the talk
• 13:30
  Speaker 2: around Area fifty one and all the security and all
• 13:33
  Speaker 2: of the secrets secrecy, that we get UFO files before
• 13:38
  Speaker 2: we get the Epstein files.
• 13:40
  Speaker 1: Yeah, come on, now, come on, all right, let's do it.
• 13:43
  Speaker 1: Ask candle anything where Neil chooses the recorded questions that
• 13:47
  Speaker 1: we record during the week to embarrass me. All right, cono,
• 13:51
  Speaker 1: first question.
• 13:52
  Speaker 3: Hi, Bill asked Bill anything? This is Matt and I
• 13:54
  Speaker 3: e all Hail Kono. Hey, you're a self proclaimed ear
• 13:59
  Speaker 3: of pork and as you're doing said years ago, Yeah,
• 14:01
  Speaker 3: he's big. But was there a time when you did
• 14:06
  Speaker 3: a bite by the Jewish laws and the first time
• 14:08
  Speaker 3: you ate non kosher food? Did you feel any guilt?
• 14:13
  Speaker 1: No? I didn't. First time I ever did? I was.
• 14:16
  Speaker 1: I think I was twelve or thirteen years old, because
• 14:18
  Speaker 1: I grew up in a family wasn't kosher, but no
• 14:21
  Speaker 1: pork and no shellfish. It was kosher light. And I
• 14:25
  Speaker 1: remember the first time I ate pork. It was sweet
• 14:29
  Speaker 1: and sour. Actually, it was sweet and sour gristle that
• 14:33
  Speaker 1: we got from a Chinese restaurant. And man, I've never
• 14:38
  Speaker 1: tasted anything so good in my life. And if you
• 14:41
  Speaker 1: take sweet and sour non gristle and you usually use
• 14:45
  Speaker 1: real meat, that's even better. That way. I was twelve
• 14:48
  Speaker 1: or thirteen years old. I will never forget that Chinese
• 14:51
  Speaker 1: takeout at my a friend's house.
• 14:53
  Speaker 2: That's a tough thing because your first bite lets you
• 14:55
  Speaker 2: know there must be a god. But then now you
• 14:58
  Speaker 2: have to go against your religion.
• 15:00
  Speaker 1: Oh no, yeah, I'm not a big I'm not in
• 15:04
  Speaker 1: favor of a lot of dietary laws. It's just, yeah,
• 15:09
  Speaker 1: this is where God doesn't do a good job for us,
• 15:11
  Speaker 1: is established dietary laws. You know, I'll tell you where
• 15:15
  Speaker 1: I am religious. Is I truly believe the story of
• 15:17
  Speaker 1: Adam and Eve when Eve when they ate the apple
• 15:22
  Speaker 1: from the serpent, and so God therefore had to punish Man,
• 15:26
  Speaker 1: and he did it by removing lobster from the menu.
• 15:30
  Speaker 1: Oh man, come on, no shelfish for you, all right, Kno.
• 15:38
  Speaker 5: Yeah, Bill, I've heard you talk about living in Las
• 15:42
  Speaker 5: Vegas a few times, cause he's found upon that a
• 15:44
  Speaker 5: little bit. What was the purpose of living in Vegas?
• 15:46
  Speaker 1: About?
• 15:47
  Speaker 5: Where did you live at? Where you're community? Back and forth?
• 15:50
  Speaker 5: Did you broadcast from that Las Vegas? Purpose of your
• 15:53
  Speaker 5: visit there?
• 15:54
  Speaker 1: Okay? I got it, Okay, I got the question. Yes,
• 15:59
  Speaker 1: I did move to Las Vegas for a year right
• 16:01
  Speaker 1: in the middle of the pandemic, and so we had
• 16:03
  Speaker 1: to broadcast at home anyway, no one was broadcasting in
• 16:06
  Speaker 1: the studio, and so we all set up a home
• 16:10
  Speaker 1: broadcast facility. And I went to Las Vegas to be
• 16:13
  Speaker 1: with my partner, Savile, because we have a business up there.
• 16:17
  Speaker 1: And I was there for a year and it was
• 16:21
  Speaker 1: it was too rough. I mean, you walk outside the
• 16:24
  Speaker 1: door in the middle of the summer, it's like someone
• 16:27
  Speaker 1: is holding a hair dryer on full on hot right
• 16:32
  Speaker 1: in your face. Thank you, I'm done. And you couldn't
• 16:36
  Speaker 1: open a car door without a third degree burn on
• 16:39
  Speaker 1: your hands. So move back after a year and that
• 16:43
  Speaker 1: was that was it? And then move back here and
• 16:45
  Speaker 1: here I am. Did I answer all the questions there?
• 16:49
  Speaker 1: I think, so okay.
• 16:51
  Speaker 4: Next, Hi, Bill, I wanted to hear more about why
• 16:55
  Speaker 4: you had range anxiety with your Tesla. Most base models
• 17:00
  Speaker 4: at three hundred miles for a full tank, if you will,
• 17:04
  Speaker 4: and you're in Orange County, So why did you have
• 17:07
  Speaker 4: range anxiety going to La and back?
• 17:10
  Speaker 1: Well, I still have range anxiety because I bought another
• 17:13
  Speaker 1: EV because well, now it makes a lot of sense
• 17:18
  Speaker 1: and range anxiety to me, if I have three hundred miles,
• 17:21
  Speaker 1: which I have pretty close to three hundred miles when
• 17:23
  Speaker 1: it's full, if I go thirty miles and have two
• 17:27
  Speaker 1: hundred and seventy miles left, I get Paraguay and I
• 17:31
  Speaker 1: have range anxiety. That's why. It's a sickness. What can
• 17:35
  Speaker 1: I tell you? It's a disease, It's a Syndrome's yeah,
• 17:41
  Speaker 1: that's why I have range anxiety, and I do because
• 17:44
  Speaker 1: what realistically, I go up and down and then I
• 17:47
  Speaker 1: go into Woodland Hills to visit my kids, and then
• 17:52
  Speaker 1: I drive back, so I will drive about one hundred
• 17:55
  Speaker 1: and seventy miles and that gives me right into range anxiety.
• 17:59
  Speaker 1: If I go down, I fill the tank up. I
• 18:03
  Speaker 1: mean it's fifty percent because of my range anxiety. All right,
• 18:08
  Speaker 1: you've been listening to The Bill Handle Show. Catch My
• 18:10
  Speaker 1: Show Monday through Friday, six am to nine am, and
• 18:13
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