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

• 0:00
  Speaker 1: You're listening to bill Handle on demand from KFI AM
• 0:04
  Speaker 1: six forty.
• 0:11
  Speaker 2: Forty bill Handle here on a Friday, December twelfth. Oh yeah,
• 0:17
  Speaker 2: as we do all the great music, Neil and I
• 0:20
  Speaker 2: talk about all things food and this is for two
• 0:22
  Speaker 2: segments until the bottom of the hour where it's ass
• 0:24
  Speaker 2: Handle Anything. And today it's all about food, stocking stuffers,
• 0:28
  Speaker 2: giving food as gifts. And of course we start with
• 0:33
  Speaker 2: our cheap plug for Zelmans, because this is what Neil
• 0:36
  Speaker 2: and I do. We're very involved with Zelmans, very close
• 0:39
  Speaker 2: to the family who runs it, and we.
• 0:41
  Speaker 3: Attach me to your horrorsh ways, Oh no.
• 0:45
  Speaker 2: I well please, I don't know how to act otherwise.
• 0:49
  Speaker 2: Zelmans is offering twenty five percent off as a flash
• 0:53
  Speaker 2: flash sale starting well right now. You get twenty five
• 0:56
  Speaker 2: percent off until midnight tomorrow night. Five percent off anything
• 1:01
  Speaker 2: that's there for sale, which is Zelman's minty Mouth and
• 1:05
  Speaker 2: they have the new Spearman flavor. You can get a
• 1:07
  Speaker 2: three pack, of five pack a ten pack at twenty
• 1:10
  Speaker 2: five percent off.
• 1:11
  Speaker 1: Also if added to that is there a.
• 1:14
  Speaker 2: Great tongue scraper which you get twenty five percent off.
• 1:17
  Speaker 2: You add that to the cart, and so that is
• 1:20
  Speaker 2: worth getting that's that's a deal of not of a lifetime,
• 1:23
  Speaker 2: but certainly of a Christmas season. All right, Neil, So
• 1:26
  Speaker 2: we've done this Zelmans one, but let's do other ones too.
• 1:30
  Speaker 2: What else do you What kind of food gifts do
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  Speaker 2: you do you want to give?
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  Speaker 4: There's a couple things that caught my eye this year
• 1:35
  Speaker 4: that I want to put on people's map as far
• 1:38
  Speaker 4: as gifts are concerned. I don't know if you pronounce
• 1:41
  Speaker 4: this Pepier or pay Pierre or whatever. Pa p I
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  Speaker 4: e R dot com. They have this really cool tasting
• 1:50
  Speaker 4: notes and recipe book, so you can have it customized
• 1:53
  Speaker 4: with a name on it. But it's it's a journal
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  Speaker 4: to take notes about whether you go to a restaurant
• 2:00
  Speaker 4: or something like that and you liked the flavor of something,
• 2:03
  Speaker 4: to write your notes about it, but also to write
• 2:06
  Speaker 4: down recipes, put recipes together if you're trying different things.
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  Speaker 4: I just loved the concept of taking notes on stuff.
• 2:14
  Speaker 4: I used to be much better at that, going to
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  Speaker 4: a restaurant, what I liked about a particular dish or
• 2:20
  Speaker 4: things like that. Secondly, I think every house needs this.
• 2:24
  Speaker 4: John Booze Boos cutting boards are some of the best,
• 2:31
  Speaker 4: you know. They I would put you know, local vendors
• 2:35
  Speaker 4: or local woodworkers that put these together at that top
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  Speaker 4: notch as well. But Wayfair has great prices Wayfair dot Com.
• 2:43
  Speaker 4: On these John Booze cutting boards, they just last for
• 2:47
  Speaker 4: a long time. What they made there would, oh there would.
• 2:52
  Speaker 4: But they do a lot of end cuts and things
• 2:54
  Speaker 4: like that. They really and they're double sided. They're just
• 2:57
  Speaker 4: there top notch. It's what you'll find in most, if
• 3:00
  Speaker 4: not every professional kitchen.
• 3:03
  Speaker 1: Do they do they have a little troughs where the juices.
• 3:06
  Speaker 2: Those are troughs on some of the Yeah, it was
• 3:08
  Speaker 2: really as you were talking about writing notes for a restaurant.
• 3:12
  Speaker 2: I'll tell you what works very well, especially if you
• 3:15
  Speaker 2: want to get a lot of free food, is the
• 3:17
  Speaker 2: waiter comes over and goes, hi, my name is and
• 3:20
  Speaker 2: I'll be your waiter tonight whatever it is, And you
• 3:22
  Speaker 2: go hi, my name is Bob Michelin, and I don't
• 3:26
  Speaker 2: and I don't sell tires. But you have your little
• 3:30
  Speaker 2: note and you bring out your little notebook and you're writing,
• 3:34
  Speaker 2: My guess is you're going to get one or two
• 3:36
  Speaker 2: or three free plates.
• 3:37
  Speaker 4: That's a funny concept going in there with like like bifocals,
• 3:41
  Speaker 4: or something in the notebook and saying yes, I'm here,
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  Speaker 4: I'm here just regular guy.
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  Speaker 3: I won't be taking any notes.
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  Speaker 4: Another thing is a lot of people don't A lot
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  Speaker 4: of people have issues with nonstick or things like that.
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  Speaker 4: They want really high end cook where you don't have
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  Speaker 4: to break the bank. One of my favorite pans and
• 4:02
  Speaker 4: one of my favorite vendors actually is Meson.
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  Speaker 3: They are online. I don't know that they're in any stores.
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  Speaker 3: I think they're solely online. They have great knives and
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  Speaker 3: great pans. One of them is their pre seasoned carbon
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  Speaker 3: steel pan and carbon steel when seasoned properly becomes nonstick.
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  Speaker 3: It retains great heat.
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  Speaker 4: And you can find them at Meson MI s e
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  Speaker 4: N dot com.
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  Speaker 3: Wonderful products. And this one is newer.
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  Speaker 4: Hexclad has a non stick pizza steel and the thing
• 4:37
  Speaker 4: with pizza steels is you need them to get up
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  Speaker 4: to high temperature, so you have to preheat them. The
• 4:44
  Speaker 4: thing that sets this hex Clad apart, in addition to
• 4:47
  Speaker 4: their patented hex Clad design that gives you the heat
• 4:52
  Speaker 4: and of stainless steel and evenness of all of that,
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  Speaker 4: but you also have the non stick abilities, is that
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  Speaker 4: you can put this, you can put the pizza on
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  Speaker 4: it and put it in the oven cold and it
• 5:07
  Speaker 4: will heat up because otherwise you have to use a
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  Speaker 4: pizza peel to put it onto a hot steel in
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  Speaker 4: the oven, and some people don't like that. This is
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  Speaker 4: a different technology that allows you to put the dough
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  Speaker 4: directly on there, make your pizza, put it into the oven.
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  Speaker 4: It will get up to those high up to nine
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  Speaker 4: hundred degrees on that and really do something great. So
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  Speaker 4: the hex Clad you can find out at hexclad dot com.
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  Speaker 4: But they have a lot of really great cookwar there.
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  Speaker 2: Okay, So Neil, it's the holidays and we talk about
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  Speaker 2: holiday food all the time. And one of the things
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  Speaker 2: that I notice is giving food as a gift, sure,
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  Speaker 2: which is a terrific idea. The one thing I've noticed,
• 5:56
  Speaker 2: and there are companies that do that and ship food
• 6:00
  Speaker 2: always have and we're getting a lots of I'm getting pamphlets, brochures,
• 6:05
  Speaker 2: a lot of stuff in the mail and email blasts.
• 6:08
  Speaker 2: And that is how expensive it is when you're talking
• 6:12
  Speaker 2: about shipping meats, frozen meats, and you're talking about shipping seafood,
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  Speaker 2: shipping charcuterie, shipping.
• 6:21
  Speaker 1: Cheeses.
• 6:22
  Speaker 2: I mean, it turns into like dozens of dollars a pound.
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  Speaker 2: You know, you could buy a really fancy steak. And
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  Speaker 2: I understand that there's it has to be shipped and
• 6:31
  Speaker 2: dry ice, et cetera. But just like seventy dollars a
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  Speaker 2: pound for some of this stuff.
• 6:35
  Speaker 4: It gets expensive to You're absolutely right. The packaging is
• 6:39
  Speaker 4: a large cost of it. Plus you want it to
• 6:41
  Speaker 4: look pleasant, not just like they threw a bunch of
• 6:44
  Speaker 4: you know, food into a box. But some of the companies,
• 6:48
  Speaker 4: and I'm not going to give any specific name, but
• 6:49
  Speaker 4: some of the meat mailers and things like that, I've
• 6:52
  Speaker 4: noticed the quality is hit and miss on some of them,
• 6:56
  Speaker 4: you know. And I know they've been a sponsor of
• 6:59
  Speaker 4: the show, but I really like Wild Fork as far
• 7:02
  Speaker 4: as sending certain meats and the cuts and things like
• 7:05
  Speaker 4: that and choosing the quality.
• 7:07
  Speaker 1: Where do they send I didn't know. Do they ship
• 7:09
  Speaker 1: meats all over the country?
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  Speaker 3: Oh?
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  Speaker 4: Yeah, they you can ship Yeah, I think you could
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  Speaker 4: ship it all over the country. I'm trying to think,
• 7:17
  Speaker 4: because I've only I've sent gifts to other people before
• 7:23
  Speaker 4: that might have a store local to them, so it
• 7:25
  Speaker 4: gets there pretty quickly. I don't think I have sent
• 7:29
  Speaker 4: anything outside of California here California.
• 7:36
  Speaker 2: But I mean that makes sense because you're not talking
• 7:39
  Speaker 2: about a fancy schmancy packaging, or maybe they do. I
• 7:42
  Speaker 2: have no idea, but again it's do you find those
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  Speaker 2: almost prohibitively expensive. It's almost as if it's a very
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  Speaker 2: special gift. It's not something that people do as a
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  Speaker 2: regular course.
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  Speaker 4: It depicts like, for instance, there's a company called bro
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  Speaker 4: Basket and I of them it's it's like gift baskets
• 8:02
  Speaker 4: for men, right, and some of them are samples of
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  Speaker 4: whiskey and they come together nicely packaged. There's also Bespoke.
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  Speaker 4: There are these different companies that look for things that
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  Speaker 4: are interesting, that are higher end and I'm willing to
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  Speaker 4: pay for that if it if it comes in a
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  Speaker 4: package that I think it heightens the experience. Let's say.
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  Speaker 3: So it all depends what you want to do.
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  Speaker 4: But yes, sometimes you look at what it would cost
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  Speaker 4: if you went to the grocer, local grocer, grab the
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  Speaker 4: same product and threw it in a basket. That's not
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  Speaker 4: doing You're shipping it across the country sometimes and packaging
• 8:42
  Speaker 4: and making sure that it gets there you know, in
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  Speaker 4: a good state.
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  Speaker 1: Do you get you.
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  Speaker 2: Give gift boxes with pasta and sauces in it and
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  Speaker 2: chocolates and you get those out and.
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  Speaker 4: You know, I'm doing something like that partners in the past,
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  Speaker 4: but that I would recommend doing things like that. Vomfast
• 9:04
  Speaker 4: does an amazing job. There's one currently in San Diego,
• 9:10
  Speaker 4: there's one in Ventura. They do a phenomenal job because
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  Speaker 4: you can customize those things.
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  Speaker 3: I prefer that there are.
• 9:18
  Speaker 4: You know, and Sons if you're looking for high end chocolate,
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  Speaker 4: and Beverly Hills and Suns does a fantastic.
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  Speaker 3: Job of local. I try to look for local shops or.
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  Speaker 4: Individually owned shops that put together these custom baskets and things,
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  Speaker 4: and I think those are are fantastic.
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  Speaker 2: And that's when you're going in and buying locally, you're
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  Speaker 2: delivering the gift.
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  Speaker 4: Of them to deliver it as well. But there's just
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  Speaker 4: I that's when I get very specific. I really encourage
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  Speaker 4: people to try and buy local and from handmade goods.
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  Speaker 4: There's awful often little boutique places where you can get
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  Speaker 4: handmade even dried pots, pasta that is locally and things
• 10:01
  Speaker 4: like that. Great books that are out there that you
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  Speaker 4: can send. One of my favorite books that makes my
• 10:08
  Speaker 4: list every single year is called Ratio and it's by
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  Speaker 4: Michael Ruhlman. You find it on Amazon or your better
• 10:15
  Speaker 4: book dealers. But what it does is it breaks down
• 10:18
  Speaker 4: things into ratios and how you can memorize how to
• 10:22
  Speaker 4: make cookies or breads or dressings based on ratios like
• 10:29
  Speaker 4: you need this much fat, you need this much flour,
• 10:32
  Speaker 4: you need this much sugar, and that you can build
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  Speaker 4: cookie recipes that you can do these things off of
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  Speaker 4: basic ratios.
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  Speaker 3: Another great book is called.
• 10:43
  Speaker 4: Salt, Fat, Heat, Acid, and it just breaks down the
• 10:48
  Speaker 4: rudiments of cooking. And these things help you be a
• 10:52
  Speaker 4: better cook outside of the basic recipes, like understanding how
• 10:58
  Speaker 4: cooking works. One last thing that I have fallen in
• 11:03
  Speaker 4: love with and are newer to me but not to others,
• 11:06
  Speaker 4: are called mug huggers or toppers. These are adorable. So
• 11:11
  Speaker 4: they make little gingerbread houses and they have this little
• 11:15
  Speaker 4: notch in them that they can hang on the side
• 11:18
  Speaker 4: of your coffee or hot cocoa and you can dip
• 11:22
  Speaker 4: them and eat them. They also make these cookie cutters
• 11:26
  Speaker 4: of you know, Snowman or Santa or whatever sat not
• 11:32
  Speaker 4: no no. You can find them at World Market. Williams
• 11:37
  Speaker 4: Noma Amazon, but they're cool. They just hang off the
• 11:39
  Speaker 4: side of your of your mug. There's cocoa or something. Yeah, no,
• 11:43
  Speaker 4: that's cool.
• 11:44
  Speaker 2: Real quickly before we go, in terms of gift baskets,
• 11:48
  Speaker 2: you know the pastas, the chocolates, that sort of thing,
• 11:51
  Speaker 2: the booze, the wines, et cetera.
• 11:53
  Speaker 1: In these gift baskets, one of.
• 11:55
  Speaker 2: The best places to get those is Tata Costco Costcosa,
• 12:02
  Speaker 2: and they are very They're very inexpensive relative to the
• 12:06
  Speaker 2: one to find everyplace else.
• 12:09
  Speaker 4: The vast majority of my show tomorrow is going to
• 12:12
  Speaker 4: be all on stocking stuffers and gifts. So if you're
• 12:16
  Speaker 4: still looking for not only food stuffs, I'll also talk
• 12:19
  Speaker 4: about you know, some crafting, some buildings, some makers supplies
• 12:23
  Speaker 4: because I love doing that as well.
• 12:25
  Speaker 3: But I'll have a ton of stuff tomorrow on the show.
• 12:28
  Speaker 2: Okay, sounds good, All right, Neil, We're done with the
• 12:32
  Speaker 2: foody Friday. Were gonna be talking more about the holidays
• 12:34
  Speaker 2: coming up next couple of weeks.
• 12:35
  Speaker 1: And now upon how am I going to say?
• 12:40
  Speaker 2: This? Due to popular demand mainly mine, because I really
• 12:45
  Speaker 2: enjoy doing this. You get to ask questions and it's
• 12:48
  Speaker 2: asked handle anything and their questions are recorded and Neil
• 12:51
  Speaker 2: chooses the questions and then I try to answer them
• 12:54
  Speaker 2: and they are spontaneous. Have not heard these questions before,
• 12:57
  Speaker 2: have no idea, who, what, where these questions come from?
• 13:01
  Speaker 1: So without in mind? Uh cono, let's start with the
• 13:04
  Speaker 1: first one.
• 13:05
  Speaker 5: Good morning Bell. My wife and I met you last
• 13:09
  Speaker 5: year at the Wendy's Mission Vehill live remote for the
• 13:14
  Speaker 5: Tim Conway Show, and you were wearing a Pineapple shirt
• 13:18
  Speaker 5: and my wife asked me, if you're a swinger.
• 13:22
  Speaker 3: I have a great show. Thank you in firing mind.
• 13:26
  Speaker 3: That's that's help.
• 13:26
  Speaker 2: By the way, Lindsay is sitting across from me, and
• 13:28
  Speaker 2: she's the one that's laughing. And one of the things
• 13:31
  Speaker 2: we may do is ask lindsay anything uh that may
• 13:34
  Speaker 2: be a fun a fun broadcast to have.
• 13:37
  Speaker 1: Uh. The answer as far as.
• 13:38
  Speaker 2: Swinging is no, I am absolutely not, because everybody says no,
• 13:43
  Speaker 2: and so uh no.
• 13:45
  Speaker 1: I didn't even know pineapples meant swinging. I didn't. Is
• 13:48
  Speaker 1: it upside down pineapple knowing? Uh?
• 13:52
  Speaker 2: Yeah, there's Amy throwing her U up, hands up in
• 13:56
  Speaker 2: the air.
• 13:56
  Speaker 3: I don't know.
• 13:56
  Speaker 2: Yeah, you're doing that too quickly. Okay, that's posessed too.
• 14:00
  Speaker 1: Much. Okay, moving on next question. This is George Reparthur.
• 14:07
  Speaker 3: It's Bill.
• 14:08
  Speaker 5: My question to you is this, have you ever met
• 14:11
  Speaker 5: George Norri and or would you ever interview on the
• 14:16
  Speaker 5: radio George Nori?
• 14:18
  Speaker 2: Yeah, I have met George Norri. As a matter of fact,
• 14:21
  Speaker 2: the first time I met George Norri, I was asked
• 14:25
  Speaker 2: to meet George Dory and I had no intention of
• 14:27
  Speaker 2: doing it, but I was told by my program director
• 14:30
  Speaker 2: that he actually is a fan. He lives in Sherman
• 14:31
  Speaker 2: Oaks and he listens to the show. So I went
• 14:34
  Speaker 2: and had lunch with him. And I walked in with
• 14:37
  Speaker 2: an aluminum foil hat and two antennas sticking out of
• 14:41
  Speaker 2: my hat made out of chopsticks that were covered in aluminum.
• 14:46
  Speaker 2: And I walked in and sat down, said, Hi, you're George,
• 14:49
  Speaker 2: I'm Bill, And he started laughing his ass off.
• 14:51
  Speaker 1: Yes, I have met George. He's a good guy.
• 14:54
  Speaker 3: He's a really good guy.
• 14:55
  Speaker 1: He's a real sweet guy. Yeah. He told me what
• 14:58
  Speaker 1: was he once told me? I said, do you leave
• 15:00
  Speaker 1: this stuff?
• 15:02
  Speaker 2: All these people talk about these Poltergeist and the you know,
• 15:05
  Speaker 2: Martians and all that, And.
• 15:07
  Speaker 1: I said, how'd you get into this?
• 15:08
  Speaker 2: By the way, George, and he said, and this is
• 15:10
  Speaker 2: the story that he shared with me, is he's fifteen
• 15:12
  Speaker 2: years old and he gets in and he's in a
• 15:15
  Speaker 2: surgical It was a surgical situation where he was very
• 15:19
  Speaker 2: close to losing his life.
• 15:20
  Speaker 1: I mean, he was really threatening and.
• 15:22
  Speaker 2: He's on the table and he and all of a
• 15:24
  Speaker 2: sudden he leaves the operating table and he sees himself
• 15:29
  Speaker 2: floating to the top of the room looking down. And
• 15:35
  Speaker 2: then when he started going back into his body, he
• 15:38
  Speaker 2: knew he was going to survive.
• 15:41
  Speaker 1: And he looked at me and said, what do you think.
• 15:43
  Speaker 1: I said, I used to.
• 15:44
  Speaker 2: Pay to have those kinds of experiences. And for him,
• 15:47
  Speaker 2: that's how he got involved in all this stuff. That's
• 15:50
  Speaker 2: how nuts he was in the Navy and all kinds
• 15:53
  Speaker 2: of things. Yeah, he was and out of his mind.
• 15:56
  Speaker 2: I might add, George is completely crazy.
• 15:58
  Speaker 1: Yes he is.
• 15:58
  Speaker 2: But anyway, Yes, I do know him, great guy, love
• 16:01
  Speaker 2: him well, I don't love him. I like him well,
• 16:04
  Speaker 2: I don't know if I like him. I Okay, moving.
• 16:07
  Speaker 4: On, Hey Bill, last week you mentioned that you had
• 16:12
  Speaker 4: injured your knee badly enough to have to have it replaced.
• 16:16
  Speaker 4: What did you do to hurt it?
• 16:20
  Speaker 2: No, Actually, I didn't have my knee replaced. I had
• 16:24
  Speaker 2: knee surgery and that was in the early seventies, and
• 16:28
  Speaker 2: it turned out to be I compared the technology to
• 16:31
  Speaker 2: data then and what I had it turned out to
• 16:35
  Speaker 2: be rheumatoid arthritis, something called Writers syndrome, and did looked
• 16:41
  Speaker 2: like a cartilage industry. And then they opened injury and
• 16:44
  Speaker 2: they opened to those days they didn't do arthroscopic surgery.
• 16:47
  Speaker 2: So they literally had to open me up and look
• 16:49
  Speaker 2: down and there I was, and I had it was
• 16:53
  Speaker 2: a rubatory arthritis, which is simply result since then resolved.
• 16:58
  Speaker 2: So that was it. Thanks for listening, by the way,
• 17:00
  Speaker 2: I really appreciate it. As you mentioned, I had new replaced.
• 17:03
  Speaker 2: I've never had a new replacement in my life. But hey,
• 17:06
  Speaker 2: small potatoes, Bill.
• 17:08
  Speaker 1: I'm curious during your law law practice, or when you
• 17:12
  Speaker 1: were practicing as a lawyer, did you ever do any
• 17:15
  Speaker 1: pro bono work? No, why would I do free work
• 17:19
  Speaker 1: for anybody? Give me a break. I went to law school.
• 17:23
  Speaker 2: Matter of fact, if you go to law school, if
• 17:25
  Speaker 2: you went to law school, I went to the first
• 17:28
  Speaker 2: class you take before contracts, before civil procedure, criminal procedure
• 17:34
  Speaker 2: is how to overcharge your clients. One oh one, Okay,
• 17:38
  Speaker 2: free legal help for people. God, I don't even know
• 17:42
  Speaker 2: what that is. Let's do another phone.
• 17:46
  Speaker 6: Call came, Oh no, hey, and I remember that time
• 17:49
  Speaker 6: you went crazy berserk live on the air during the
• 17:52
  Speaker 6: Jamie jack Instead Show when they asked your super annoying
• 17:57
  Speaker 6: braddy daughters to leave the room when they were on
• 18:00
  Speaker 6: the air, and your daughters were being total brats and
• 18:03
  Speaker 6: then you went totally crazy, cussing up and down, the
• 18:05
  Speaker 6: storm f bombs here and there, and then you got.
• 18:11
  Speaker 1: Suspended.
• 18:12
  Speaker 3: That was cool.
• 18:14
  Speaker 1: That's a question, he asked if you'd remembered it? Are
• 18:19
  Speaker 1: you kidding? How can I not remember it?
• 18:21
  Speaker 2: It was, Yeah, my daughters were on the floor and
• 18:24
  Speaker 2: it was Jamie and she was up on the fifth floor.
• 18:27
  Speaker 1: And I forget which radio station she was at.
• 18:29
  Speaker 3: Actually, daughter, you're super both of them, both of them.
• 18:32
  Speaker 2: Yeah, the super bratty ones, right, and I, uh so
• 18:36
  Speaker 2: Jamie tried to throw them off the floor and did.
• 18:39
  Speaker 2: And I went up there and started just walking, literally
• 18:42
  Speaker 2: walking into her studio and did not even notice the
• 18:45
  Speaker 2: red light on the air light was over the door.
• 18:47
  Speaker 2: And I walked in radio Yeah, And I walked in
• 18:50
  Speaker 2: and started screaming on the air, and I was really upset,
• 18:56
  Speaker 2: and so said.
• 18:57
  Speaker 3: You were going to kick her ass if I remember.
• 18:59
  Speaker 1: Oh I did a lot worse than that. Oh I
• 19:02
  Speaker 1: I got suspended. But this was the only time every suspended.
• 19:05
  Speaker 4: Wait, so this started because your your braddy daughters went
• 19:08
  Speaker 4: in her stea.
• 19:09
  Speaker 1: Yeah they did.
• 19:10
  Speaker 2: They went into the studio because they would go in
• 19:12
  Speaker 2: and visit Mark Wallagren and go to on a different floor,
• 19:15
  Speaker 2: not even the no, no, it was on the same floor,
• 19:17
  Speaker 2: a different floor from mine. Yeah, they would go upstairs.
• 19:19
  Speaker 2: Mark would invite them. So they go in and pick
• 19:21
  Speaker 2: up swag supervised. That is correct. You know, by the way,
• 19:25
  Speaker 2: you don't have to you don't have you don't have
• 19:26
  Speaker 2: to put in uh these disclaimers or these explanations.
• 19:30
  Speaker 3: With you so you know, adding texture.
• 19:33
  Speaker 2: So anyway, I went ahead and started yelling uh, and
• 19:38
  Speaker 2: she tried to throw them. This was a couple of
• 19:40
  Speaker 2: weeks later. She tried to throw them off the floor.
• 19:42
  Speaker 2: That's why I got so upset. Didn't go in the studio,
• 19:45
  Speaker 2: just said get off the fifth floor. And that's when
• 19:47
  Speaker 2: I went completely nuts.
• 19:48
  Speaker 1: My daughter.
• 19:50
  Speaker 4: And so and then when you stormed up there, did
• 19:54
  Speaker 4: they wipe their tears and smile.
• 19:56
  Speaker 1: Yeah, and I did.
• 19:57
  Speaker 2: I got suspended for that, uh for a week with
• 20:01
  Speaker 2: no pay. And oh the other story is originally hang
• 20:05
  Speaker 2: on a minute, hold on. So what the station manager
• 20:10
  Speaker 2: did is say, Bill, I'll tell you what. Why don't
• 20:14
  Speaker 2: you give the equivalent of what you would be suspended,
• 20:19
  Speaker 2: the equivalent to charity, and I will go to the
• 20:23
  Speaker 2: powers that be and argue you shouldn't be suspended. So
• 20:27
  Speaker 2: I went ahead and gave this donation, and then I
• 20:31
  Speaker 2: meet with the station manager again and he said, Bill,
• 20:34
  Speaker 2: I'm sorry.
• 20:37
  Speaker 1: They don't do it. They wouldn't do anything about it.
• 20:39
  Speaker 2: I have to suspend you, and I have to I
• 20:42
  Speaker 2: have to hold your pay, I have to fine you.
• 20:45
  Speaker 1: Now.
• 20:45
  Speaker 2: Have you ever called the charity to get your money back?
• 20:48
  Speaker 2: Do you know how difficult that is? Okay?
• 20:52
  Speaker 1: Moving on, Hey Sterry from Bill Clark. Hey, what would
• 20:58
  Speaker 1: bill parents say him marrying a non Jew and now
• 21:04
  Speaker 1: that non jew have him celebrating Christmas? I'm just curious.
• 21:08
  Speaker 1: It's a serious question. What would your parents say about Lindsay?
• 21:11
  Speaker 1: All right, thanks guys, you know my parents.
• 21:15
  Speaker 2: Would well, let me give you, okay, just give me
• 21:18
  Speaker 2: an idea of how fanatic my parents were. This is
• 21:21
  Speaker 2: my ex where I told my parents that I had
• 21:25
  Speaker 2: finally met a Jewish woman. This is just before I
• 21:29
  Speaker 2: married her. And I picked him up from the airport.
• 21:33
  Speaker 2: They had come back from a trip to Brazil and
• 21:35
  Speaker 2: I picked them up. And my parents are always always
• 21:38
  Speaker 2: pitching for me to date a Jewish girl.
• 21:40
  Speaker 1: Never did in my life.
• 21:41
  Speaker 2: And so I come, I pick him up and I said, oh,
• 21:45
  Speaker 2: by the way, they're in the back seat. I'm in
• 21:47
  Speaker 2: the front. And I picked them. As I'm driving, I said, oh,
• 21:48
  Speaker 2: by the way, I met someone. Complete silence. You know,
• 21:53
  Speaker 2: they're praying, praying that I'm going to say those magic words.
• 21:58
  Speaker 2: And so I said, yeah, I met someone.
• 22:02
  Speaker 1: MM, I really like her. M nothing.
• 22:06
  Speaker 2: They don't even ask the question. And I said, yes,
• 22:09
  Speaker 2: she is Jewish. Oh that's fantastic.
• 22:13
  Speaker 1: It's wonderful. I said.
• 22:14
  Speaker 2: Now, I'm gonna be honest with you. She's in a
• 22:16
  Speaker 2: wheelchair and she drools and she's hunchbacked.
• 22:18
  Speaker 1: I don't care. I don't care.
• 22:20
  Speaker 2: She's wonderful today she may be a little bit better off.
• 22:24
  Speaker 2: They would they would understand today, especially since they're dead. Okay,
• 22:28
  Speaker 2: next question, they understand, They would understand. They understand better
• 22:32
  Speaker 2: today than they would five ten years ago since they died.
• 22:37
  Speaker 7: Hey, Bob Scott, here just wondering what prompted the sudden
• 22:42
  Speaker 7: interest in football. When I was working with you, you told
• 22:45
  Speaker 7: me that sports were a waste of time and were
• 22:47
  Speaker 7: for simple minds. So I'm wondering what turned you around
• 22:50
  Speaker 7: and made you decide to watch football.
• 22:52
  Speaker 2: That's a good question, and Bob has been a dear
• 22:56
  Speaker 2: friend for a very long time.
• 22:58
  Speaker 1: Bob's great, Yeah, and right.
• 23:01
  Speaker 2: And the reason I got interested in football is because
• 23:06
  Speaker 2: I got married and I realized that you have to
• 23:09
  Speaker 2: do everything you possibly can to stay as far away
• 23:12
  Speaker 2: from a marriage and any relationship you possibly can do.
• 23:15
  Speaker 2: And football is three hours at a time. Okay, so
• 23:19
  Speaker 2: that's not bad. Yeah, I don't know. I don't know
• 23:22
  Speaker 2: why I got interested in football, but I just did.
• 23:24
  Speaker 2: I just happened to.
• 23:25
  Speaker 1: You know what it is.
• 23:25
  Speaker 2: I think I so appreciate excellence, and Neil and I
• 23:29
  Speaker 2: have had this conversation before, appreciating excellence when you're the
• 23:34
  Speaker 2: best at what you do, and it's hard to see
• 23:37
  Speaker 2: that you know in life, people you work with, I mean,
• 23:41
  Speaker 2: you know what's good and what isn't. But who is
• 23:43
  Speaker 2: the best in football. You're seeing the best of the best,
• 23:47
  Speaker 2: and they're out there and they're playing in front of you,
• 23:50
  Speaker 2: and I think it is that dissertible, if that makes sense.
• 23:54
  Speaker 2: I really do.
• 23:55
  Speaker 1: Yeah.
• 23:55
  Speaker 3: I enjoy football a lot, watching anybody do something to
• 23:58
  Speaker 3: get there.
• 23:59
  Speaker 2: Also, I really enjoy seeing these guys who all went
• 24:03
  Speaker 2: to college and never took one class and they now
• 24:08
  Speaker 2: sign their names with an X and they make forty million.
• 24:10
  Speaker 1: Dollars a year. You've been listening to the Bill Handle Show.
• 24:13
  Speaker 2: Catch My Show Monday through Friday, six am to nine am,
• 24:16
  Speaker 2: and anytime on demand on the iHeartRadio app.