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

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  Speaker 1: You're list Saints K I am six forty the Bill
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  Speaker 1: Handles show on demand on the iHeartRadio f.
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  Speaker 2: CAF.
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  Speaker 1: I am I'm forty Bill Handle Here. It is a
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  Speaker 1: Friday morning, October the third. And do I still sound
• 0:18
  Speaker 1: drunk because that last segment I sounded pretty plaster, didn't I?
• 0:22
  Speaker 1: And I'm not a drinker at all. Okay, because we're
• 0:25
  Speaker 1: putting together a segment and I was just thinking through
• 0:28
  Speaker 1: it and stream of consciousness that sort of thing.
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  Speaker 2: Now you're starting to sound drunk again. Okay, excellent, well said.
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  Speaker 1: Now it is time for foody Friday, which we always
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  Speaker 1: do Friday just about this time with Neil and with me,
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  Speaker 1: and let's get right to it now. And Neil comes
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  Speaker 1: up with these topics, by the way, as because he's
• 0:47
  Speaker 1: looking at them, and I asked questions and we go
• 0:49
  Speaker 1: back and forth on it. Now one of the topics
• 0:53
  Speaker 1: is the top steakhouse change.
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  Speaker 2: Let me ask you a question.
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  Speaker 1: And I want to point something out, Neil, and that
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  Speaker 1: is I have not gone to a steakhouse in well,
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  Speaker 1: I'm willing to guess since before the pandemic, because I
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  Speaker 1: will not spend those kinds.
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  Speaker 2: Of prices anymore.
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  Speaker 1: For steakhouse for steaks at a steakhouse, that's a mortgage.
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  Speaker 1: That's a mortgage payment to take four people out to dinner.
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  Speaker 3: Well, I will tell you some of the best meals
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  Speaker 3: I've had. And in the past couple of months I've
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  Speaker 3: been at a steakhouse. They were both the same steakhouse
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  Speaker 3: as a matter of fact, which is La Prime at
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  Speaker 3: the Weston Bona venture in downtown LA. I have rediscovered
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  Speaker 3: and connected with this place, and it's stunning.
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  Speaker 2: Is it pricey?
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  Speaker 3: Yeah, you're talking about you know, seventy five dollars steaks
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  Speaker 3: or so that's that's just for the meat, right, But
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  Speaker 3: this Yeah, but here's the deal there, and their sides
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  Speaker 3: are very reasonable, very reasonable, twelve thirteen bucks whatever they are.
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  Speaker 2: But I will tell you they're all prime steaks.
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  Speaker 3: So I will go to staate houses and or a
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  Speaker 3: steak place, and if it's not prime, it's not higher
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  Speaker 3: end steak. You get a bunch of gristle and it
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  Speaker 3: doesn't matter how well you cook it or out properly.
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  Speaker 3: So when I go to a steakhouse that does it right,
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  Speaker 3: I'm a huge fan. And it seems that more and
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  Speaker 3: more people are going out and trying to find a
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  Speaker 3: balance in finding a good steak at a chain place,
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  Speaker 3: and some of the chains due to a fantastic job.
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  Speaker 3: The two that this article in Food and Wine is
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  Speaker 3: talking about are actually here in Los Angeles or in
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  Speaker 3: the southern California.
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  Speaker 2: You've got Longhorn and you've got Texas Roadhouse.
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  Speaker 3: And I've not been to either of them, to be
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  Speaker 3: honest with you, but I've heard nothing but great things
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  Speaker 3: about them as well. And it turns out that they
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  Speaker 3: people crave a good steak. They want to get a
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  Speaker 3: good steak, and it's like you said, it's hard to
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  Speaker 3: find one at a you know, good price because steak
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  Speaker 3: is expensive.
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  Speaker 2: We've talked about this Costco.
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  Speaker 1: Of course, Costco has prime steaks, has prime meat, which
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  Speaker 1: is as good as it gets, and it's expensive. It's
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  Speaker 1: like twenty five dollars a pound, so you're talking twenty
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  Speaker 1: bucks per steak or eighteen dollars per steak. I mean
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  Speaker 1: it's not inexpensive. But a pound of prime steak from
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  Speaker 1: Costco or three quarters of a pound depending on how
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  Speaker 1: big you want it, and a good food thermometer and
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  Speaker 1: you throw it on the grill, I'm going to argue
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  Speaker 1: it's every bit as good as a seventy seventy five
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  Speaker 1: dollars steak.
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  Speaker 2: Where am I wrong on that?
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  Speaker 3: No, you are if you know understand a couple techniques.
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  Speaker 3: The problem is most people do not have the proper
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  Speaker 3: the proper equipment at home or the knowledge to get
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  Speaker 3: a steak up to temperature properly to get that seer,
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  Speaker 3: or they'll do it traditional style where they do a
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  Speaker 3: seer first and then bring it up to or seared
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  Speaker 3: off the end.
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  Speaker 2: Rather and when.
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  Speaker 3: You're doing when you're trying to get that crust, you
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  Speaker 3: have to have a very seven hundred degrees or more
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  Speaker 3: to get that crust. And most people aren't able to
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  Speaker 3: get that on their home equipment unless you're grilling outside
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  Speaker 3: or something.
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  Speaker 2: But they're even right, certainly set it apart, okay.
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  Speaker 1: Fair enough, And most people don't have that salamander which
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  Speaker 1: it grows a knob, It grows a knob space.
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  Speaker 2: It's a broiler. I mean you could use a broiler
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  Speaker 2: that's all a self.
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  Speaker 1: But not like that. I mean those Okay, I'll buy that.
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  Speaker 1: Where you have the crust, okay, which you can't get
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  Speaker 1: at home. Now, is that worth an extra fifty dollars
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  Speaker 1: for the Steak.
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  Speaker 2: I will tell you I don't know.
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  Speaker 3: You know, it's the Walt Disney Fameoless famously said he
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  Speaker 3: didn't he didn't worry about what people thought of the
• 4:52
  Speaker 3: cost of Disneyland walking in. He worried what they thought
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  Speaker 3: when they walked out. And to me, it's a value.
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  Speaker 3: When I at La Prime there that I was talking about,
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  Speaker 3: I didn't think once about what I paid for the meal.
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  Speaker 2: It was that good.
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  Speaker 3: All I knew is that it was good there. It
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  Speaker 3: was good what I brought home an ate later, and
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  Speaker 3: that's all I care about. And that's and I've been
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  Speaker 3: disappointed by Steaks for something that seems simple enough that
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  Speaker 3: when I have a great one. That's why. That's why
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  Speaker 3: I'm telling everybody about them. They're just that good. It's
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  Speaker 3: probably one of the best steakhouses in Los Angeles. Yet
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  Speaker 3: because it's something people pass every day, they don't think
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  Speaker 3: about going in there.
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  Speaker 2: Okay, So for the record, I just want to let
• 5:38
  Speaker 2: you know is that I will be going and giving
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  Speaker 2: a review and Neil will take you to dinner. Oh
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  Speaker 2: you bet you will. If you think I'm going to
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  Speaker 2: pay that kind of money for you, tell I'll your mind.
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  Speaker 2: I'll take you to the Weston Bonaventure. Done.
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  Speaker 3: Next time you're here, I will buy you a steak
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  Speaker 3: dinner there. And you tell me that it's not one
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  Speaker 3: of the best meals you've ever had.
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  Speaker 2: It doesn't matter. Be free to me. So I don't care.
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  Speaker 2: It's already already the best. Yeah, it's already terrific, you know.
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  Speaker 3: But if you're looking for a more you know, price
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  Speaker 3: friendly option, then you check out Longhorn, check out Texas Roadhouse.
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  Speaker 2: I hear nothing but good things about that. Okay, and
• 6:18
  Speaker 2: Mastros is still up there, I think is fantastic. Ruth Chris,
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  Speaker 2: I think has.
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  Speaker 3: Drawn in a long time with and everything sizzling. What's fantastic.
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  Speaker 1: Yeah, but we used to have one downstairs, Ruth Chris
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  Speaker 1: in the building where we go to lunch all the time.
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  Speaker 1: I believe that Ruth Chris has decreased in value. It
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  Speaker 1: would decrease in quality.
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  Speaker 2: Uh, that's you certainly don't care about them the way
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  Speaker 2: you used to. No, not at all.
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  Speaker 1: I think they were bought by a major restaurant chain,
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  Speaker 1: and when they were it, they were looking at price
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  Speaker 1: as a big factor. Where originally Ruth Chris, when it
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  Speaker 1: was Ruth Chris when it was that corporation cared more
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  Speaker 1: about quality.
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  Speaker 2: Same with Martin's. Okay, yeah, yeah, be family owned.
• 7:09
  Speaker 1: Okay, I'm about to sneeze. Okay, okay, I got it excellent,
• 7:17
  Speaker 1: all right. Chili's new menu, some new items, and I
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  Speaker 1: love Chili's.
• 7:21
  Speaker 2: I did too, So what's going on with Chili's because there,
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  Speaker 2: I don't think they've changed their menu in a lot
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  Speaker 2: of years. I go there a lot.
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  Speaker 3: No, this is actually one of the things, and this
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  Speaker 3: has taken them two years apparently to perfect and you
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  Speaker 3: can try it for free.
• 7:35
  Speaker 2: I'm going to tell you how to do that.
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  Speaker 3: This is about one of their their caso dips and
• 7:40
  Speaker 3: I and I pronounce it caso for a reason. It's
• 7:43
  Speaker 3: not kisso because when it's this, it's caso. So they've
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  Speaker 3: got a new Southwestern caso. And the thing that people
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  Speaker 3: are worried about is that they're pulling two of their
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  Speaker 3: other casos off the menu. And people like, oh no,
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  Speaker 3: I love those so much, don't ruin this. They had
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  Speaker 3: their skillet beef caso, and they had their I think
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  Speaker 3: they had a white one, a white cheddar caso as well,
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  Speaker 3: and people are getting nervous and they're like, hey, listen,
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  Speaker 3: you can try it for free from October seventh through
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  Speaker 3: October twenty First, the my Chil's Rewards membership program, you
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  Speaker 3: can redeem a free order of this new Southwestern caso
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  Speaker 3: and chips, so you can judge for yourself how the
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  Speaker 3: new recipe stands up to their old classics. But you know,
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  Speaker 3: the early chatter about this is that it's fantastic, and they,
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  Speaker 3: you know, brought some new burgers some time ago and
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  Speaker 3: some new desserts, and.
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  Speaker 2: This is the latest.
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  Speaker 3: As you know, people are slowly going back to chain
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  Speaker 3: restaurants for value and comfort and solid, consistent food.
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  Speaker 2: But look at the price you pay.
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  Speaker 1: Whenever you get any free item, you have to sign
• 9:01
  Speaker 1: up for their newsletter, right, you have to sign up
• 9:04
  Speaker 1: on their email list, and depending on the company, you
• 9:08
  Speaker 1: can get five or ten a day.
• 9:11
  Speaker 2: And even when you.
• 9:12
  Speaker 1: And we've talked about this, even when you tell me,
• 9:14
  Speaker 1: well let's do a different email, okay, let's do a
• 9:17
  Speaker 1: different address, you still have to look through it in
• 9:20
  Speaker 1: order to get the benefits. I don't do that, so
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  Speaker 1: I will not. I don't care if they give me
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  Speaker 1: a free dinner. I don't care if they give me
• 9:26
  Speaker 1: a free month.
• 9:27
  Speaker 2: I'm not going to do that because pardon you don't
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  Speaker 2: look at your regular email.
• 9:34
  Speaker 3: Sometimes I do, but I don't want to betimes somebody
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  Speaker 3: has emailed me and you, and Lindsey replies, even when
• 9:41
  Speaker 3: she's out of the country.
• 9:42
  Speaker 2: Oh yeah, she does all my replying.
• 9:44
  Speaker 1: That's true, because I don't want to look at email.
• 9:45
  Speaker 1: But I am inundated, and she says she goes through
• 9:48
  Speaker 1: hundreds and I don't give my email out and I
• 9:51
  Speaker 1: still get hundreds. You look at for example, I just
• 9:56
  Speaker 1: looked at New York Times and I went on clickbait
• 10:00
  Speaker 1: and just because of pizza ovens, right, I'm thinking of
• 10:02
  Speaker 1: putting in some kind of pizza.
• 10:03
  Speaker 2: I'm just looking at it, just a fantasy thing.
• 10:06
  Speaker 1: And I'm looking at a pizza oven and oh the
• 10:07
  Speaker 1: four thousand dollars off, I'm going, oh that's great. Forty
• 10:10
  Speaker 1: six thousand dollars for a pizza oven. Now, oh yeah,
• 10:16
  Speaker 1: I just looked at it.
• 10:17
  Speaker 2: I just want to look at what they cost, etc.
• 10:19
  Speaker 1: Now what am I going to get in terms of
• 10:23
  Speaker 1: a clickbait? And when I go back on my computer
• 10:27
  Speaker 1: everything related to pizza you could ever imagine?
• 10:32
  Speaker 2: That's all I'm just saying. Your big Green Egg will
• 10:34
  Speaker 2: do pizzas. So I tried it, and you want to
• 10:39
  Speaker 2: know something. It fell apart. The pizza fell apart. It
• 10:41
  Speaker 2: did not work. Your error.
• 10:43
  Speaker 1: No, you've got to when you come over to the house.
• 10:45
  Speaker 1: That's what we have to do. Is you have the wedge,
• 10:47
  Speaker 1: because it was I have the wedge.
• 10:50
  Speaker 2: In your pants. I understand.
• 10:54
  Speaker 1: I have the wedge, not the one that you give
• 10:57
  Speaker 1: me in my pants. No, that's a wedge.
• 10:59
  Speaker 4: Ee.
• 11:00
  Speaker 2: I have the Sorry, Anne.
• 11:03
  Speaker 1: I have the wedge and I still didn't work. We
• 11:06
  Speaker 1: have you know what we're gonna do is we've said
• 11:07
  Speaker 1: this before. We're gonna do a broadcast at my house
• 11:10
  Speaker 1: where you were gonna invite some uh we invite some chefs,
• 11:14
  Speaker 1: and it'll be a grilling afternoon and it'll be sort
• 11:16
  Speaker 1: of our version of Thanks grilling, but it's going to
• 11:19
  Speaker 1: be just at my place and the new We're gonna
• 11:21
  Speaker 1: try the green Egg because I've used it a couple
• 11:24
  Speaker 1: of times for smoking phenomenal pizza. Not worked out very well,
• 11:28
  Speaker 1: has not worked out, and so I'm going to well,
• 11:31
  Speaker 1: here's what we're doing. We're gonna have a contest, oh boy,
• 11:34
  Speaker 1: and we're going to make sure that everybody who applies
• 11:39
  Speaker 1: will give you the idea how to enter the contest.
• 11:41
  Speaker 1: And no one is going to win because none of
• 11:44
  Speaker 1: you are gonna come into my house.
• 11:46
  Speaker 2: That's for sure. That just won't happen. Can I not win, Yes,
• 11:51
  Speaker 2: you can also not win, that's correct.
• 11:54
  Speaker 3: Playing the role of Neil Savager that day will be
• 11:56
  Speaker 3: Stephen Kono right.
• 11:58
  Speaker 1: The first one thousand calls will also not be invited.
• 12:02
  Speaker 2: Okay.
• 12:03
  Speaker 1: Now, every Friday about this time, we engage in Ask
• 12:06
  Speaker 1: Handle Anything, and these are recorded questions that are recorded
• 12:11
  Speaker 1: during the week by folks. Neil then chooses which question
• 12:15
  Speaker 1: to ask. I hear him for the first time right here,
• 12:18
  Speaker 1: and my answer is right now, right here, and Neil
• 12:22
  Speaker 1: chooses the questions. Frankly are the most embarrassing to me,
• 12:25
  Speaker 1: because this is what Neil lives for, is to humiliate
• 12:29
  Speaker 1: me as much.
• 12:30
  Speaker 2: As he possibly can. That is his job.
• 12:32
  Speaker 1: Matter of fact, that's his job description here under his contract.
• 12:37
  Speaker 2: Okay, moving on, let's start with the first one.
• 12:40
  Speaker 5: Cono, Bill, I'm very concerned about a comment that you
• 12:44
  Speaker 5: made earlier this morning. Lindsey, your bride is still in Italy,
• 12:49
  Speaker 5: and there seemed to be some conversation that you two
• 12:53
  Speaker 5: were separating or divorcing, and my heart goes out to you.
• 12:57
  Speaker 5: Is that true or fault? Please give us some details.
• 13:02
  Speaker 1: Unfortunately we are not divorcing, which is kind of a
• 13:07
  Speaker 1: shame at this point. No, she's there, and the plan
• 13:11
  Speaker 1: is when I retire, which I am not doing and
• 13:14
  Speaker 1: I'm a ways off, is to have a rent a
• 13:18
  Speaker 1: place there and spend some time there.
• 13:21
  Speaker 2: And so that's what ends up happening.
• 13:24
  Speaker 1: So the work she does, and she's a very hard worker,
• 13:27
  Speaker 1: but she works from home, and she doesn't have a
• 13:32
  Speaker 1: boy does She works her ass off.
• 13:33
  Speaker 2: A lot of excuses going on right here. I know.
• 13:36
  Speaker 1: The point is, no, buddy, No, the point she is
• 13:40
  Speaker 1: up there with Shannon, that's true. But the point is
• 13:43
  Speaker 1: her hours or her hours where our hours are not.
• 13:47
  Speaker 2: Yes or no answers, please, when you're not getting divorced, No,
• 13:51
  Speaker 2: not getting divorced. Okay, moving on, find another young listener?
• 13:56
  Speaker 1: Yeah, well said okay, yeah, when she finished school.
• 14:00
  Speaker 2: That's too old, isn't it? Okay? Moving on? Was it my.
• 14:05
  Speaker 1: Third wife is not been born yet? Okay, ros moving on.
• 14:12
  Speaker 2: Good Morning Bill.
• 14:13
  Speaker 6: How would one find out whether.
• 14:14
  Speaker 4: Or not they were the lucky winners to attend yours
• 14:18
  Speaker 4: and Neil's fabulous Italian dinner at the Anaheim White House.
• 14:22
  Speaker 2: Would love to know we'd love to go.
• 14:25
  Speaker 1: Yeah, I'm sure you would. Well, i'll tell you right
• 14:27
  Speaker 1: now you've lost.
• 14:30
  Speaker 3: Yeah, you would have been told by now. Yeah, they
• 14:34
  Speaker 3: reached out to everybody. As my understanding, we announced them
• 14:38
  Speaker 3: last week.
• 14:38
  Speaker 2: I think. Yeah, so we do it again. We'll do
• 14:40
  Speaker 2: it on a regular basis.
• 14:41
  Speaker 1: And why because when we do those I get a
• 14:43
  Speaker 1: free meal, and so I'm really pushing for those every
• 14:47
  Speaker 1: other week.
• 14:50
  Speaker 7: Next question, Hey, handle, So he was mentioned that when
• 14:54
  Speaker 7: you got back from vacation that your wife Lindsey stayed
• 14:57
  Speaker 7: in Italy for a while and didn't come home with you.
• 15:00
  Speaker 7: Is that because divorces or annulments are much cheaper there
• 15:04
  Speaker 7: sounds logical to me.
• 15:06
  Speaker 2: Well, we had a lot of those, haven't we.
• 15:08
  Speaker 3: Uh, she's having a separate vacation the friends.
• 15:12
  Speaker 1: No, I was there and then she stayed an extra
• 15:14
  Speaker 1: a week and a half now to separate vacation. Yeah,
• 15:16
  Speaker 1: she's coming back tomorrow. And where do they get the
• 15:19
  Speaker 1: idea of this divorce business. I'm not getting divorced. I remember,
• 15:24
  Speaker 1: you know, the second the second time out? You know?
• 15:27
  Speaker 1: Is uh you know, if we keep on going with
• 15:29
  Speaker 1: the same timeline, it'll be thirty years for this one too.
• 15:34
  Speaker 8: Next question, Bill, if the free food vendors at Costco
• 15:40
  Speaker 8: wear body cams we used still continue to get the
• 15:44
  Speaker 8: food free food samples?
• 15:46
  Speaker 2: Are you kidding?
• 15:48
  Speaker 1: If they had machine guns at their behest, I would
• 15:53
  Speaker 1: go get the free food.
• 15:55
  Speaker 3: You're going to have to do costumes like kids that
• 15:57
  Speaker 3: come to the Halloween House three times.
• 15:59
  Speaker 1: I went yesterday to of course, I went yesterday to Costco.
• 16:03
  Speaker 1: And the part that I can't stand. You don't notice
• 16:06
  Speaker 1: when you go to Costco and you have the free
• 16:09
  Speaker 1: samples near the checkout counter, all the juices, not even
• 16:15
  Speaker 1: the juices, you know, the crazy little waters with electrolytes
• 16:21
  Speaker 1: and different stuff in it.
• 16:24
  Speaker 2: That no one gets near, no one gets near.
• 16:27
  Speaker 1: And then when you go into the body of the
• 16:30
  Speaker 1: food place, into that food court now you're talking about
• 16:34
  Speaker 1: they have the bread and chicken, they have the burritos
• 16:39
  Speaker 1: and carbs.
• 16:39
  Speaker 3: Oh man, those agains are so where they're calling you
• 16:43
  Speaker 3: over or like vitamins, Yeah, vitamin I know, horrible, horrible.
• 16:50
  Speaker 6: Moving on, all right, Bill, this is Terry and Apple Valley.
• 16:53
  Speaker 6: Hey man, I know you have the pig valve in
• 16:57
  Speaker 6: your heart. Now, being of the Jewish religion, is that kosher?
• 17:03
  Speaker 1: Oh I've never heard that one before. Gee, thank you
• 17:07
  Speaker 1: for that. Yes, it is kosher. You are not allowed
• 17:11
  Speaker 1: to eat pork. You are allowed to wear pork, particularly
• 17:17
  Speaker 1: in your heart, in your heart of hearts. I'll tell
• 17:20
  Speaker 1: you what it is. Is it not only is it kosher,
• 17:24
  Speaker 1: doesn't matter. It's the love of pig meat, That's what
• 17:29
  Speaker 1: it is. One of the things people that love bacon
• 17:31
  Speaker 1: more so if you do surveys, what group of people
• 17:34
  Speaker 1: love bacon and ham and lobster more than any other.
• 17:38
  Speaker 2: Group statistically fat people, that's one.
• 17:42
  Speaker 1: But yeah, how about this one, Jewish fat people love
• 17:48
  Speaker 1: that ham.
• 17:49
  Speaker 2: I'm telling you.
• 17:50
  Speaker 3: This week, the pig valve is kosher. But you needing
• 17:55
  Speaker 3: the pig valve because you ate so much bacon not kosher.
• 17:59
  Speaker 2: That's true. So, oh no, there is no issues.
• 18:01
  Speaker 1: As a matter of fact, here's a little true, little
• 18:05
  Speaker 1: factoid is that people who are utterly kosher are allowed
• 18:10
  Speaker 1: to eat pork. If there is a medical issue, if
• 18:15
  Speaker 1: your life is at stake, then you are allowed to
• 18:19
  Speaker 1: break all kinds of kosher laws.
• 18:20
  Speaker 2: There's no problem.
• 18:22
  Speaker 1: I'm gonna die if I don't eat bacon. Well that's
• 18:24
  Speaker 1: pretty much yet. Yeah, you need protein, You're allowed.
• 18:27
  Speaker 2: To, Darren. Just calm down. We've got you covered. It's kosher.
• 18:31
  Speaker 2: Yeah yeah, and I h well, all right, let's move on.
• 18:34
  Speaker 9: Hey, this is listener Allen from upstate New York. Been
• 18:36
  Speaker 9: listening to Handle on the Law for a while now,
• 18:38
  Speaker 9: and I've noticed there's a couple of regular colors you have.
• 18:41
  Speaker 9: You have crazy Mary, and you have sinkhole lady. I
• 18:43
  Speaker 9: was wondering if there are any other interesting regular colors
• 18:46
  Speaker 9: that you've had over the years.
• 18:48
  Speaker 1: Okay, so let's start with the Do you hear what
• 18:52
  Speaker 1: I heard? This is Ellen?
• 18:55
  Speaker 2: I heard Alan?
• 18:56
  Speaker 1: Oh okay, I thought it was Ellen, and I was
• 18:58
  Speaker 1: going to ask about how childhood and.
• 19:02
  Speaker 2: I'm pretty sure it was Alan.
• 19:04
  Speaker 9: Yeah, this is listener Ellen.
• 19:06
  Speaker 2: Oh it does sound like Ellen. Hey, there you go.
• 19:09
  Speaker 2: So I heard maybe Ellen used to be Alan.
• 19:13
  Speaker 1: In any case, he talked about a couple of callers
• 19:16
  Speaker 1: that I have on a regular basis, Crazy Mary being
• 19:18
  Speaker 1: one of them, but I think she was locked up
• 19:21
  Speaker 1: and has not gotten out since, and a few other
• 19:23
  Speaker 1: crazy ones which are always a lot of fun. But no, no,
• 19:26
  Speaker 1: I don't think we have any regulars that now are
• 19:29
  Speaker 1: part of the show, which and they were hugely entertaining too.
• 19:33
  Speaker 2: Oh.
• 19:33
  Speaker 3: We used to have a long list of crazies from
• 19:36
  Speaker 3: the earliest days, and Michelle could tell you list them
• 19:39
  Speaker 3: off and tell you exactly who they were. I know
• 19:42
  Speaker 3: the callers that call up from the talkbacks. There's regulars,
• 19:46
  Speaker 3: my favorites. Are never listening to the show again, and
• 19:50
  Speaker 3: then the next day they go, I stumbled across something
• 19:52
  Speaker 3: and I'm mad about it, but well.
• 19:54
  Speaker 2: I love people I get on Instagram.
• 19:57
  Speaker 1: I'll never let Facebook, particularly, these people are vicious on Facebook.
• 20:01
  Speaker 2: I'll never listen again. That's it.
• 20:02
  Speaker 1: I'm done, And of course the next day we get
• 20:04
  Speaker 1: another comment. As long as you're engaged one of the
• 20:08
  Speaker 1: basic concepts. And I believe this to the depths of
• 20:12
  Speaker 1: my soul. If you're driving and you punch the windshield
• 20:18
  Speaker 1: out because you're listening to my show, you're that angry.
• 20:21
  Speaker 1: I've done my job. I've done exactly what I'm supposed
• 20:24
  Speaker 1: to do. Okay, next question.
• 20:27
  Speaker 10: Hi, Bill, You're always talking about how much you love food,
• 20:30
  Speaker 10: but you also bring up your gastric bypass. Has that
• 20:34
  Speaker 10: changed what you eat, what you're allowed to eat?
• 20:37
  Speaker 2: I'm just interested in how it changed your life. Yeah,
• 20:40
  Speaker 2: that's a good question. I know. I still love my food.
• 20:43
  Speaker 1: The only thing that changed is the amount of food
• 20:47
  Speaker 1: that I can put in my stomach.
• 20:49
  Speaker 2: And it's that simple.
• 20:51
  Speaker 1: Also, you know, for some reason why I work out
• 20:54
  Speaker 1: and I walk every day as much as I hate it.
• 20:57
  Speaker 1: So no, the answer is it's just the amount. My
• 21:01
  Speaker 1: love for garbage is still there. And anything that is processed, breaded,
• 21:06
  Speaker 1: deep fried on there, all right, no healthy food for me.
• 21:12
  Speaker 1: I refuse it onhealthy food, cono.
• 21:19
  Speaker 2: All right.
• 21:19
  Speaker 6: I was just wondering, Bill, if you think the producer
• 21:23
  Speaker 6: of the Jesus Christ Show is going to.
• 21:24
  Speaker 2: Hell for producing the show? Yes?
• 21:28
  Speaker 1: Not only do I think the producer of the Jesus
• 21:30
  Speaker 1: Christ Show is going to hell.
• 21:33
  Speaker 2: He produces it from hell.
• 21:35
  Speaker 1: So yes, the producer of the Jesus Christ Show. And
• 21:41
  Speaker 1: a quick word about the Jesus Christ Show itself and
• 21:46
  Speaker 1: the host. The depth of knowledge of the host, fun
• 21:49
  Speaker 1: story of how it started. We haven't shared that in
• 21:52
  Speaker 1: a whine a while, Neil, if you remember, I don't
• 21:55
  Speaker 1: want to go into that.
• 21:56
  Speaker 2: Maybe we'll do that on Monday, see okay, on Monday Day.
• 22:00
  Speaker 2: And that what a tea. Is that it's all gonna
• 22:03
  Speaker 2: be ai? Yes it is. Oh, come on, shut up, guys. Okay,
• 22:10
  Speaker 2: is that the dogs that you're talking about?
• 22:12
  Speaker 3: Okay, yeah, God, I thought it was. I thought it
• 22:14
  Speaker 3: was finally happening. The voice is in your head.
• 22:18
  Speaker 2: Oh my god, I thought it was finally happening.
• 22:21
  Speaker 11: Oh show yeah, off and yeah, yes, okay, moving on
• 22:34
  Speaker 11: next question.
• 22:36
  Speaker 4: Hey, Bill, I know your daughters have your credit cards.
• 22:38
  Speaker 4: Wondering what the largest single ticket item you've ever been
• 22:41
  Speaker 4: stuck with. All right, congratulations on the six of shack.
• 22:44
  Speaker 4: You're a walking stereotype. But I'm I'm.
• 22:46
  Speaker 2: Happy for you, Bud.
• 22:46
  Speaker 4: In fact, I'm very much looking forward to the convertible
• 22:49
  Speaker 4: and two pay phase of Bill handle all right, I
• 22:51
  Speaker 4: love Toakona.
• 22:52
  Speaker 1: Yeah, and by the way, the next phase is a
• 22:54
  Speaker 1: convert Yes, convertible and the two pay. But the problem
• 22:57
  Speaker 1: is a convert a two pay is hard to hold
• 22:59
  Speaker 1: on to when you're in a convertible, so there has
• 23:02
  Speaker 1: to be a lot of adhesive, a lot of velcro involved.
• 23:06
  Speaker 1: I'm trying to think of what the most expensive single item.
• 23:08
  Speaker 1: I think a couple thousand dollars for the vacation they
• 23:13
  Speaker 1: took a hotel room, and it was Yeah, we had
• 23:17
  Speaker 1: a conversation about that, that's for sure.
• 23:20
  Speaker 3: Is a jazzy concerned considered a convertible.
• 23:26
  Speaker 2: In my life? Yes, I'm just curious. Yes, yes, okay,
• 23:30
  Speaker 2: I think we have time for one more. We don't.
• 23:33
  Speaker 1: Okay, that's it. We are done, everybody. So the week
• 23:37
  Speaker 1: is gone, and what a week has been. Just huge
• 23:41
  Speaker 1: amount of news coming up tomorrow, it's handle on the news,
• 23:46
  Speaker 1: hand handle on the law.
• 23:47
  Speaker 2: Guys always conflate the two. Drives me crazy because there's
• 23:50
  Speaker 2: so many handle shows. Uh yeah, it doesn't bother us
• 23:54
  Speaker 2: at all.
• 23:54
  Speaker 1: No, it doesn't, not even a little bit. And I
• 23:57
  Speaker 1: don't get paid extra money for them either, so go figure. Okay,
• 24:00
  Speaker 1: So it's handling the law tomorrow morning at eight o'clock,
• 24:03
  Speaker 1: eight to eleven. Don't forget Neil with the Fork Report
• 24:06
  Speaker 1: the Foodie Show, and that's from two to five. Coming
• 24:09
  Speaker 1: up next is Gary and Shannon and they are in
• 24:12
  Speaker 1: Huntington Beach at the air Show. If I'm not mistaken,
• 24:15
  Speaker 1: Do I have that right?
• 24:17
  Speaker 2: Yes? Okay, got it? So Gary and Shannon coming right up.
• 24:20
  Speaker 2: You don't want to miss that. Okay. Done, Monday morning
• 24:24
  Speaker 2: starts all over again.
• 24:25
  Speaker 1: Amy and Neil with a wake up call, except Neil
• 24:30
  Speaker 1: doesn't do it.
• 24:32
  Speaker 2: It's kill me now.
• 24:34
  Speaker 1: No, I'm just throwing everything I possibly can out there.
• 24:37
  Speaker 2: Does Will Coleschreiber come back? Ohkake, he's gone for another week?
• 24:40
  Speaker 2: Another week?
• 24:41
  Speaker 1: You know?
• 24:42
  Speaker 2: Why do I miss Will so much?
• 24:44
  Speaker 10: Cause you have somebody to make fun of when Will's here?
• 24:48
  Speaker 2: Yeah, but I have all of you too, okay now,
• 24:51
  Speaker 2: but you would especially enjoy making fun of Will. Uh yeah,
• 24:54
  Speaker 2: I actually do all right.
• 24:55
  Speaker 1: And six o'clock, Neil and I jump aboard, and of
• 24:58
  Speaker 1: course Kono and are always he to put the show together.
• 25:01
  Speaker 2: And sometimes they do a good job too. It was
• 25:03
  Speaker 2: the best of times. It was the worst of times.
• 25:06
  Speaker 2: You've been listening to the Bill Handle Show.
• 25:08
  Speaker 1: Catch My Show Monday through Friday, six am to nine am,
• 25:11
  Speaker 1: and anytime on demand on the iHeartRadio app.