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Foodie Friday w/ 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 skin. I'm in the move for food.
• 0:11
  Speaker 2: Ye bye, am six forty bill Handle here, good morning.
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  Speaker 2: It's on a Friday, July seventeenth. It's Footy Friday. And
• 0:19
  Speaker 2: at the bottom of the hour, ask Handle anything in
• 0:22
  Speaker 2: which you asked the questions. I answered them in real
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  Speaker 2: time and it's always fine. The whole premise is to
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  Speaker 2: embarrass me and it usually works. Okay. Footy Friday with
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  Speaker 2: Neil Savedra. A quick word about the movie The Odyssey
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  Speaker 2: which opens tonight. It's seventy millimeters and it was filmed
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  Speaker 2: in seventy millimeter, which has never been done before. And
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  Speaker 2: they had to Neil, I can't hear you, and they had.
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  Speaker 3: I said, as far as a complete film, yes, films
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  Speaker 3: have been.
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  Speaker 2: Right, No, they've been done but bits and pieces in
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  Speaker 2: seventy millimeter. But to do an entire film technology is
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  Speaker 2: just crazy. And one of the things that has come
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  Speaker 2: out of the film, and boy is it long awaited.
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  Speaker 2: I mean this is it's got a lot of buzz
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  Speaker 2: to it. The technology has a lot of buzz. What
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  Speaker 2: the director did has a lot of buzz. Now, the
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  Speaker 2: other thing that's kind of interesting. It was. This took
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  Speaker 2: place in twelve hundred BC, and people eight in twelve
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  Speaker 2: hundred BC. A yeah, it's like, yeah, what was it like?
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  Speaker 2: What was the menu?
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  Speaker 1: Oh no, I was asking you, Oh I have oh
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  Speaker 1: I age?
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  Speaker 2: Yeah yet yeah, I have very clever Okay, got it,
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  Speaker 2: Thank you so much? Sat around Yeah, yeah, that's right. Okay.
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  Speaker 3: I thought this was interesting and in honor of Heather
• 1:45
  Speaker 3: Brooker being here and being our entertainment maven, I thought
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  Speaker 3: this was a fascinating article out of Taste of Home
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  Speaker 3: that broke down what the Odyssey menu might have looked
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  Speaker 3: like back in twelve hundred BC. And you know, you're
• 2:01
  Speaker 3: dealing with, you know, the earliest of man in many ways,
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  Speaker 3: and there's a lot of things that we still lead
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  Speaker 3: to this day. Olive oil would have been a huge
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  Speaker 3: thing for Vinograts. It would have been a very big
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  Speaker 3: part of ancient Greek civilization. Of course, So that was
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  Speaker 3: going on. You had things like figs, honey, and goat cheese,
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  Speaker 3: a luxurious, you know, sensual, delicious altogether. Bread of course
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  Speaker 3: was everywhere, but bread has been around for a long times.
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  Speaker 3: Any table across ancient Greek in one form or another,
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  Speaker 3: but would be have of course this and so that.
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  Speaker 3: The fig, balsamic, walnut, flatbread. Oh yeah, yet they have
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  Speaker 3: in the movie is maybe a little bit of historical liberties,
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  Speaker 3: but it did exist.
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  Speaker 2: Bread when you go to different kinds of country or
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  Speaker 2: different countries, and the different kinds of breads that are
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  Speaker 2: indigenous to those countries, lavache for example, in the Mediterranean countries,
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  Speaker 2: and peta and wonderbread in the United States, which white
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  Speaker 2: people enjoy eating very much. A lot of the information
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  Speaker 2: we get is from ancient Egypt on those the paintings
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  Speaker 2: hieroglyphics where they show what foods were involved in those days.
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  Speaker 2: We get a lot of information from there. For example,
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  Speaker 2: a lot of people don't know it was ancient Egyptians
• 3:36
  Speaker 2: that created the Big Mac. But you didn't know that, Okay, okay,
• 3:44
  Speaker 2: all right, Sometimes it doesn't work. I get that. I
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  Speaker 2: get that, Oh.
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  Speaker 1: I said, two two beef patties.
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  Speaker 3: Barley was obviously something that was around them, and they'd
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  Speaker 3: put it into breads, they put it into oranges and
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  Speaker 3: the like, lentils, and you know, the would be something.
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  Speaker 2: Also meat, a few and meats were they ate a
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  Speaker 2: lot of eels. I'm assuming fish and wow fish. Yes, yeah,
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  Speaker 2: there a lot of weird stuff that A lot of
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  Speaker 2: weird stuff that we don't eat, or the different kinds
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  Speaker 2: of fish.
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  Speaker 1: I don't know.
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  Speaker 2: They didn't lobster. I haven't seen it. That was not
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  Speaker 2: something they put on the table.
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  Speaker 4: Can I tell you something that they eat in the
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  Speaker 4: movie meal that I would like your opinion on. It
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  Speaker 4: was sort of a big focal point of the movie.
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  Speaker 4: So spoiler everybody, he ate a lot of lotus flowers.
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  Speaker 4: Lotus flower, there's a significant portion.
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  Speaker 3: What is the what was the I don't want to
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  Speaker 3: give too much away, but I thought that was interesting.
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  Speaker 1: Was it medicinal?
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  Speaker 4: He was eating it as the flower and then they
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  Speaker 4: were also making it into a tea when he was
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  Speaker 4: on the island with cold.
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  Speaker 2: So it wasn't put on one of those Foo food drinks.
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  Speaker 1: No, not in a food food drink like a like
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  Speaker 1: a Ma Ti. Yeah.
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  Speaker 3: Yeah, yeah, really sexy and delicious lamb was I don't
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  Speaker 3: know what that would be. I would think that that
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  Speaker 3: might have some sort of spiritual ties or something in
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  Speaker 3: there as well.
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  Speaker 2: And I thought, you beef, I don't think when you
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  Speaker 2: look back at history, beef doesn't seem to be a
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  Speaker 2: big thing.
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  Speaker 3: No, you have lamb and a lot of fish, Brenzino,
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  Speaker 3: you have mullet, grouper, sea bass.
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  Speaker 1: Some shellfish.
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  Speaker 3: But you had to understand, like with lobster, the origins
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  Speaker 3: of lobster were not good.
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  Speaker 1: It was poor people food. It wasn't what it is today.
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  Speaker 3: You can here, I think back in the fourteen hundreds,
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  Speaker 3: you read stories of people being embarrassed because all they
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  Speaker 3: have to serve as lobster.
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  Speaker 5: Yeah.
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  Speaker 2: I read a story about the New England coast when
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  Speaker 2: it was first during the pre revolutionary days. During a storm,
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  Speaker 2: lobsters would actually there were so many of them would
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  Speaker 2: actually come up on to the beach and yeah, and
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  Speaker 2: they threw them back.
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  Speaker 3: I mean that, you're right. That was disgusting. They were
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  Speaker 3: like cockroaches and people. They were just lining the beaches
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  Speaker 3: up there, and people would be, you know, uh, embarrassed
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  Speaker 3: by them. But finally, the one thing that we do
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  Speaker 3: know that was important in early you know, the first
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  Speaker 3: thing we ever do in early culture is.
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  Speaker 1: Hey, what can we do? What can we drink to
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  Speaker 1: get a buzz around here?
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  Speaker 2: Oh yeah?
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  Speaker 1: Wine.
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  Speaker 3: Wine was very popular and beer long been a part
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  Speaker 3: of it. Beer has been around for a long time
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  Speaker 3: as well.
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  Speaker 4: I'm excited for you to see this, Neil, because food
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  Speaker 4: and drink is a very central part of the storyline
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  Speaker 4: in this movie, people looking for food, the types of
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  Speaker 4: food they eat.
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  Speaker 1: I love that you're talking about this today because it.
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  Speaker 4: Is a really it is an important through line in
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  Speaker 4: the movie, and the different types of food and even
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  Speaker 4: people being turned into food is a.
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  Speaker 2: Big Oh there you go, soil and green. Yeah, interesting,
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  Speaker 2: another great movie.
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  Speaker 1: Oh long pig.
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  Speaker 3: Yeah, it is fascinating to look back. I have friends
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  Speaker 3: that are historians, people like Simon Majumdar that are historians
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  Speaker 3: on food and history and things like that. But there,
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  Speaker 3: it's fascinating to see they do take liberties in the
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  Speaker 3: film from what I've been reading, but there are great
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  Speaker 3: ties to the actual historical notes that we do know
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  Speaker 3: about food. You know, back there in twelve Times ind BC.
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  Speaker 2: So now the sun is out cold treats are in
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  Speaker 2: at Walmart.
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  Speaker 1: Yeah.
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  Speaker 3: So there's a list of the six best frozen treats
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  Speaker 3: out of food and wine to buy at Walmart this summer.
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  Speaker 3: They're all under five bucks, and some of them are
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  Speaker 3: more intriguing than others. Better Goods plant based blueberry Swirl
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  Speaker 3: is a non dairy frozen dessert that actually looks pretty delicious.
• 7:52
  Speaker 3: It's made with oat milk. It's a non dairy frozen
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  Speaker 3: dessert and oat milk. I know that people oat milk
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  Speaker 3: drinkers are can be obnoxious. They that's all they tell
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  Speaker 3: you about is how great oat milk is. But I
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  Speaker 3: will tell you this, oat milk's pretty tasty. It's not
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  Speaker 3: the same amount of protein you would get in cow's milk,
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  Speaker 3: but it's it's pretty tasty.
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  Speaker 2: Yeah, you know what I would. And I've had oat milk.
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  Speaker 2: Lindsey drinks a lot of oat milk. That's her default
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  Speaker 2: to milk, and I have I have tried oatmeal.
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  Speaker 1: And you use the.
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  Speaker 2: Word tasty, I use the word disgusting.
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  Speaker 1: Milk is tasty as well.
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  Speaker 3: They have their place, but you know a lot of
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  Speaker 3: them are super super processed and have a lot of
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  Speaker 3: things that they make people feel good about themselves. Maybe,
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  Speaker 3: but I will tell you they You know, you can't
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  Speaker 3: just milk it an oat.
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  Speaker 2: Actually you can. I think, well, it's a little little, tiny,
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  Speaker 2: tiny teats.
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  Speaker 1: A little nipple.
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  Speaker 3: H This one is for those of us who like
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  Speaker 3: all all kinds of things, and especially snickers and the
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  Speaker 3: like Snickers ice cream minis. They're caramel peanut butter ice
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  Speaker 3: cream bars with many eminem So if a Snicker's bar
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  Speaker 3: that's frozen and tasty isn't enough for you, They're gonna
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  Speaker 3: shove little minifms in there.
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  Speaker 1: And I'm all for it. I'm all for it.
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  Speaker 3: Great Value is, of course, the the Walmart brand there,
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  Speaker 3: and they have birthday cake ice cream.
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  Speaker 1: Now. I don't know if you know what.
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  Speaker 3: The birthday cake flavor is, but it's one of those
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  Speaker 3: flavors that I tend to if it comes out in
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  Speaker 3: a cookie or anything like that, I always try becuzand
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  Speaker 3: up being pretty damn tasty.
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  Speaker 2: Horrible, They're coingly sweet, they're treakly.
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  Speaker 6: No.
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  Speaker 2: Okay, so far too, just.
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  Speaker 3: Keep going, Yeah I should. These twin pops, these root
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  Speaker 3: beer twin pops. They're from Budget. Say are they're you know,
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  Speaker 3: like ice.
• 10:04
  Speaker 1: Pop beer root beer? Okay?
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  Speaker 3: I always like those back in the day, and they've
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  Speaker 3: got them here. And then one of my all time favorites.
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  Speaker 3: This just happens to be Neapolitan. I prefer just vanilla,
• 10:15
  Speaker 3: but great value Napoleon ice cream sandwiches. I don't know
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  Speaker 3: what it is. I don't even know if there's ice
• 10:23
  Speaker 3: cream and ice cream sandwiches, it's just like this cool.
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  Speaker 2: I mean Neapolitan Napoleon. Neapolitan it is you said Napoleon.
• 10:32
  Speaker 2: You're starting to sound like me again, Yeah you did. Jeez.
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  Speaker 1: You know what I find to management?
• 10:38
  Speaker 2: Yeah, when I find what I find absolutely really tasty
• 10:43
  Speaker 2: are those Mexican fruit bars made with real frelentis. I
• 10:47
  Speaker 2: don't know what they call them, but it's they're ice
• 10:50
  Speaker 2: cream bars, but they're made with fruit. Those are spectacular, especially.
• 10:54
  Speaker 1: In the Wonder District.
• 10:56
  Speaker 2: Yeah, I mean, it's just really good. In Ralphs has
• 10:59
  Speaker 2: a real good one, a pineapple flavored one. And I
• 11:04
  Speaker 2: just went to where is it? Strangely en if I
• 11:08
  Speaker 2: went to Costco a couple of days ago and they
• 11:11
  Speaker 2: and they had or was the trader Trader Joe's, and
• 11:15
  Speaker 2: they have a coconut pineapple one that's a little creamier,
• 11:18
  Speaker 2: it's a little softer. So it's summertime and we are
• 11:23
  Speaker 2: going to be talking about grilling this summer big time,
• 11:26
  Speaker 2: because this is what we do. However, if you like
• 11:30
  Speaker 2: to grill, be prepared for a real expensive meal. I
• 11:35
  Speaker 2: go past the meat aisle. I when I grill and
• 11:39
  Speaker 2: I'm not grilling, or I haven't been grilling because the
• 11:42
  Speaker 2: weather hasn't been terrific. Now I'm going to start. Oh
• 11:46
  Speaker 2: my god, the price of beef. What has happened to it?
• 11:49
  Speaker 2: It seems to go up by the day. It's gotten
• 11:53
  Speaker 2: really crazy. Do you think it's going to affect people
• 11:56
  Speaker 2: those grilling habits?
• 11:58
  Speaker 1: Oh?
• 11:58
  Speaker 3: Sure, yeah, that the casual people, the weekend warriors that
• 12:05
  Speaker 3: are really into barbecuing, you'll low and slow or smoking.
• 12:09
  Speaker 1: I don't think it'll slow them down at all.
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  Speaker 3: But yeah, you're gonna people that are just throwing things
• 12:15
  Speaker 3: on the grill and enjoying themselves. Of course, that stuff
• 12:18
  Speaker 3: bites you in the tails. I encourage you highly, not
• 12:22
  Speaker 3: just because they're a sponsor, but I'm the one who
• 12:24
  Speaker 3: approach them. I really like their food over at Wild Fork.
• 12:27
  Speaker 3: It comes frozen, which allows them to have less waste
• 12:31
  Speaker 3: and keep costs down and like and you can get
• 12:33
  Speaker 3: some insane exotics as well and try things like the
• 12:38
  Speaker 3: bison hot dogs or the bison burgers and different things
• 12:43
  Speaker 3: like that, and you're good to go.
• 12:45
  Speaker 2: Yeah. I like the well for it very much. I
• 12:49
  Speaker 2: like the food is reasonably price. But when I do
• 12:52
  Speaker 2: a special deal for grilling. I will buy prime meat
• 12:56
  Speaker 2: instead of choice. Sure, that is a mortgage payment. Uh.
• 13:01
  Speaker 2: That is crazy expensive.
• 13:03
  Speaker 3: Yeah, and and not a lot of places have it
• 13:05
  Speaker 3: as a matter of fact.
• 13:06
  Speaker 2: Yeah, and Costco does. And then there's Wago meat, which
• 13:12
  Speaker 2: is said for I hate wago personally because it's too
• 13:16
  Speaker 2: it's too buttery, it's too soft, and like, you don't eat.
• 13:19
  Speaker 1: A full steak of it.
• 13:21
  Speaker 3: You take it's seared, is like ahi tuna's just kind
• 13:26
  Speaker 3: of seared, and you it's very buddy buttery, very rich,
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  Speaker 3: but it's like an extreme aged steak.
• 13:35
  Speaker 1: You don't eat the whole thing. You you you.
• 13:38
  Speaker 3: Do samplings and tastes of it. It's very rich, uh
• 13:42
  Speaker 3: and wonderful, but you don't sit down to a full
• 13:45
  Speaker 3: steak that is that veiny.
• 13:47
  Speaker 2: It's just too much. And of course that's American wago.
• 13:52
  Speaker 2: To try Japanese wago. Now you're in science fiction land,
• 13:56
  Speaker 2: uh in terms of price. Okay, we're done with Friday
• 14:00
  Speaker 2: Neil tomorrow from two to five o'clock with a fok
• 14:03
  Speaker 2: reporter all things food, and that is an entire show
• 14:06
  Speaker 2: of three hours. It's time for ask handle anything. The
• 14:10
  Speaker 2: rules are the same, you folks, ask the question. You
• 14:15
  Speaker 2: record them and Neil chooses the best ones, and I
• 14:18
  Speaker 2: answer them in real time and I hear them for
• 14:20
  Speaker 2: the first time, just like many of you do. All right,
• 14:24
  Speaker 2: let's go cono.
• 14:25
  Speaker 5: Hi, Bill, how do you find the motivation? I've been
• 14:29
  Speaker 5: listening to you since I was a teenager. I'm in
• 14:31
  Speaker 5: my mid forties. I'm so tired of going to work.
• 14:34
  Speaker 5: I just feel like I'm not motivated and I but
• 14:37
  Speaker 5: when I hear you, I'm like, no, I can do it.
• 14:39
  Speaker 5: Bill's getting up, He's doing it. I can do it.
• 14:42
  Speaker 5: But what is it? Where do you find it? How
• 14:44
  Speaker 5: do I find it?
• 14:45
  Speaker 2: Methampheta means you have to find a drug dealer. That's
• 14:50
  Speaker 2: how you do it. And you take them first thing,
• 14:53
  Speaker 2: waking up out of bed, and by the time the
• 14:56
  Speaker 2: show starts, Hey, let's talk about news. Okay, whatever you want.
• 15:00
  Speaker 2: Oh no, what do you think, Neil.
• 15:02
  Speaker 1: Aren't you a little worried about her? No?
• 15:06
  Speaker 2: She needs some help. She needs some help to get out,
• 15:11
  Speaker 2: to get herself excited.
• 15:12
  Speaker 1: She clearly clearly. I just feel like she was like,
• 15:17
  Speaker 1: you're my last hope.
• 15:19
  Speaker 2: Well, no, I've never heard anybody who needed math more
• 15:23
  Speaker 2: than she did. To get her day going. Okay, Next question.
• 15:30
  Speaker 6: Hey Bill, I know you go out to you a lot.
• 15:33
  Speaker 6: Question do you bring or take out a doggie bag?
• 15:36
  Speaker 6: Or take your leftovers home? And question? We can bring
• 15:39
  Speaker 6: Neil on this, Neil. After you take food home from
• 15:42
  Speaker 6: the restaurant, you put in the fridge, how long can
• 15:46
  Speaker 6: you keep it in there to make it be edible?
• 15:49
  Speaker 2: Okay, all right, so we'll start with me, Neil, and
• 15:52
  Speaker 2: then you can always take stuff. Of course, let me
• 15:56
  Speaker 2: tell you, not only do I take stuff home. I
• 16:00
  Speaker 2: actually will go around the restaurant and say things like, mister,
• 16:04
  Speaker 2: are you going to finish.
• 16:05
  Speaker 1: All of that?
• 16:05
  Speaker 3: Oh, you've asked me every single time. You're going to
• 16:08
  Speaker 3: take that home? Then you'll just take it?
• 16:10
  Speaker 5: Yeah?
• 16:11
  Speaker 2: Absolutely, So yes I do take leftover's home. And that's
• 16:16
  Speaker 2: why I never have to buy splenda. Is I just
• 16:19
  Speaker 2: grab it right off the table? Sugar cubes must Yeah,
• 16:24
  Speaker 2: salt shakers. I've got a huge collections over.
• 16:28
  Speaker 1: Matches in his house.
• 16:29
  Speaker 3: Three days three days is what you're looking at when
• 16:32
  Speaker 3: you bring it home. Bring it home, store it well,
• 16:35
  Speaker 3: and eat it within three days.
• 16:38
  Speaker 2: Okay. If fish shrimp you don't do three days? Do you?
• 16:42
  Speaker 1: I wouldn't do three days on fish or shrimp.
• 16:46
  Speaker 3: I'd eat them the next day because even if they're
• 16:49
  Speaker 3: not gonna harm you, they're just not gonna be good.
• 16:53
  Speaker 1: Would you taste get robbery?
• 16:55
  Speaker 2: How about eating friends?
• 16:57
  Speaker 1: Eating fresh?
• 16:58
  Speaker 2: And that's not a sexual and that's not a actually
• 17:00
  Speaker 2: that wins like fish and friends smell after three days?
• 17:05
  Speaker 2: Benjamin Franklin, is that really actually have fish and friends? Yes?
• 17:13
  Speaker 2: After three days? Okay, we have one more Kno.
• 17:19
  Speaker 3: Hey, Bill, if k if I had a mount rushmore
• 17:22
  Speaker 3: of broadcasters, who would the four be?
• 17:29
  Speaker 2: You know, that's a good question. If I had to choose,
• 17:32
  Speaker 2: I would have all four faces of me.
• 17:37
  Speaker 1: Thank you, mister Trump.
• 17:39
  Speaker 3: Next question, Yes, I think that's why you have a problem,
• 17:43
  Speaker 3: such a big problem with Trump.
• 17:45
  Speaker 1: I think you guys are the exact same person.
• 17:47
  Speaker 2: Except he has a lot more oomph than I do,
• 17:51
  Speaker 2: to say the least. All right, I don't know how
• 17:54
  Speaker 2: many of these have we have, Neil, But okay, good enough.
• 17:59
  Speaker 2: Let's yeah, because we get a lot of the same questions. Yeah,
• 18:03
  Speaker 2: we have people want to know, eat out. Yeah, we
• 18:05
  Speaker 2: have to do a lot of weading out because you
• 18:06
  Speaker 2: get yeah, how many questions can you possibly ask? Yeah?
• 18:10
  Speaker 2: Handle on the Law. I've been doing Handle on the
• 18:12
  Speaker 2: Law since nineteen eighty five. That's older than most people
• 18:18
  Speaker 2: listen to the show in more years than that. So yeah,
• 18:22
  Speaker 2: I get a lot of repeat questions. But it's what
• 18:24
  Speaker 2: you make of the question, of course. All right, kono,
• 18:26
  Speaker 2: Next question.
• 18:27
  Speaker 7: Morning Bill. This is Sharon from Redlands. Back when you
• 18:30
  Speaker 7: were married to Marjorie, you would say that she had
• 18:33
  Speaker 7: your kahonus and kept them in a jar on the mantle.
• 18:36
  Speaker 7: I'm wondering if in the divorce you were able to
• 18:39
  Speaker 7: retrieve them, and if so, where are they now?
• 18:42
  Speaker 5: Are you?
• 18:42
  Speaker 1: Yes?
• 18:43
  Speaker 2: I'm sorry, go ahead, No, that's it. Yes, I was
• 18:47
  Speaker 2: able to retrieve them. However, unfortunately I had to transfer
• 18:52
  Speaker 2: them to Lindsay, and Lindsay now has them on the
• 18:57
  Speaker 2: mantle on yeah, right next to the dead dogs. That's
• 19:02
  Speaker 2: the other thing about Lindsay. I wanted to share with you.
• 19:05
  Speaker 2: We have get We have five dogs in boxes on
• 19:09
  Speaker 2: a shelf. Five dogs. Come on, guys, really, and I
• 19:15
  Speaker 2: know the sixth box is going to be me right
• 19:19
  Speaker 2: next to those boxes. I've never understood this, so yes,
• 19:23
  Speaker 2: here are my balls in a jar, five boxes of dogs,
• 19:28
  Speaker 2: and there's a there's a place for me does that work?
• 19:32
  Speaker 2: You're going in the garage at best, I'm going in
• 19:35
  Speaker 2: the garage.
• 19:36
  Speaker 3: It's gonna have a taxidermist. Do you like you are
• 19:39
  Speaker 3: attacking her like they do with bears.
• 19:41
  Speaker 2: Yeah. And I'm gonna I'm gonna get buried. I'm not
• 19:45
  Speaker 2: into getting cremated. I'm in a box.
• 19:49
  Speaker 3: Have you ever done a test burial to make sure
• 19:52
  Speaker 3: that you'll fit and stuff? You should do that, they
• 19:54
  Speaker 3: should bury you. I promise we'll dig you up.
• 19:57
  Speaker 2: Oh sure, but you have to just are you kidding?
• 20:00
  Speaker 2: You would be there with a gun stopping people from
• 20:03
  Speaker 2: digging me up? All right? You've been listening to The
• 20:05
  Speaker 2: Bill Handle Show. Catch My Show Monday through Friday six
• 20:08
  Speaker 2: am to nine am, and anytime on demand on the
• 20:11
  Speaker 2: iHeartRadio app.