Latest / The Radio From Hell Show - Best Of / X Poll - Food Hacks from May 12th, 2026

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X Poll - Food Hacks from May 12th, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: The ex bowl.
• 0:02
  Speaker 2: Yeah, this is your chance to call us with your
• 0:05
  Speaker 2: food hacks. Now, these can be cooking, kitchen food hacks,
• 0:10
  Speaker 2: they can.
• 0:10
  Speaker 3: Be restaurant hacks.
• 0:14
  Speaker 1: I'm trying to think, if I do anything, I must
• 0:17
  Speaker 1: have some.
• 0:17
  Speaker 3: Harry has a couple of good ones.
• 0:19
  Speaker 4: Of course, there's my classic Thanksgiving stuffing. You put it
• 0:24
  Speaker 4: in the waffle iron the next day. Make sure to
• 0:27
  Speaker 4: oil up that waffle iron really good, otherwise it'll stick, and.
• 0:31
  Speaker 1: Then you treat it just like a waffle. Just get
• 0:32
  Speaker 1: a real crispy you know, syrup on it. It's delicious.
• 0:36
  Speaker 1: That's one.
• 0:37
  Speaker 4: Another one I used to do was I would take
• 0:40
  Speaker 4: my leftover coffee and pour it in ice cube trays.
• 0:44
  Speaker 1: That's really a good idea.
• 0:46
  Speaker 4: And then when when I had ice coffee, that's I
• 0:49
  Speaker 4: would put that in there with it.
• 0:50
  Speaker 1: I'm going to start doing that one that.
• 0:54
  Speaker 4: The one that Sue does is when we order nachos,
• 0:59
  Speaker 4: always have nacho chips on the side, so you have
• 1:03
  Speaker 4: all the fixens over here over here, and then the
• 1:07
  Speaker 4: chips on the side because they inevitably.
• 1:10
  Speaker 1: Get soggy the next day and you dip.
• 1:14
  Speaker 5: For the next But mainly that's so you can eat
• 1:17
  Speaker 5: them the next day, next.
• 1:18
  Speaker 1: Day, there's still you still got crunchy chips.
• 1:21
  Speaker 5: Eight seven seven six zero two nine six nine six.
• 1:25
  Speaker 5: Any kind of food hacks, Like.
• 1:27
  Speaker 4: There's a text one you put chocolate milk over vanilla
• 1:31
  Speaker 4: ice cream like a root beer float, but with chocolate milk.
• 1:35
  Speaker 3: It's a brown cow.
• 1:37
  Speaker 1: I would have that.
• 1:38
  Speaker 6: You know.
• 1:40
  Speaker 5: A thing that has sort of made food hacks universal
• 1:43
  Speaker 5: in my house is the air fryer. You know you
• 1:47
  Speaker 5: you know you use the air fryer for all kinds
• 1:49
  Speaker 5: of things that you couldn't have done in the path
• 1:52
  Speaker 5: because the microwave. Like last night, I put my leftovers
• 1:55
  Speaker 5: in the air fryer because it crisp things up.
• 2:00
  Speaker 1: Uh, let's see weeder Schnitzel food hack.
• 2:03
  Speaker 4: Order a chili cheese fry and have them chop up
• 2:06
  Speaker 4: an all beef weaner on top of it.
• 2:09
  Speaker 1: Sounds great, So smoke bacon on the pellet grill.
• 2:14
  Speaker 4: Uh, park with ketchup and is like fry sauce gramps
• 2:19
  Speaker 4: voice to text, isn't that your friend here?
• 2:21
  Speaker 1: What are your some of your food hacks? Yes? All right,
• 2:23
  Speaker 1: let's go to Camille. Hi, Camille, Camille.
• 2:28
  Speaker 7: A great I'm can you hear me?
• 2:31
  Speaker 8: Yeah, go ahead, Okay, thank you.
• 2:35
  Speaker 7: So I'm making French toast in a mug right.
• 2:38
  Speaker 3: Now, huh in a mug? How do you do that?
• 2:41
  Speaker 8: I'm just.
• 2:43
  Speaker 9: So, I'm just putting in an egg, a little milk, vanilla, spices,
• 2:48
  Speaker 9: all the stuff that you normally put in French toast mixture,
• 2:51
  Speaker 9: but just like scaled down, and then I just tear
• 2:55
  Speaker 9: up some breadcrumbs, stick that.
• 2:56
  Speaker 7: In, microwave it for ninety seconds, maybe a little more
• 2:59
  Speaker 7: if you like it. Actually you're christy, but yeah, my
• 3:02
  Speaker 7: French toast.
• 3:03
  Speaker 3: Really easy and it gets crispy.
• 3:07
  Speaker 7: Uh yeah, I mean the outside, yes, the inside not
• 3:12
  Speaker 7: as much. You can microwave it longer, but yeah, ninety
• 3:15
  Speaker 7: seconds usually does it.
• 3:16
  Speaker 1: Where did you? Where did you learn to do that?
• 3:20
  Speaker 6: Uh?
• 3:20
  Speaker 7: Well, I checked the internet a few days ago. I
• 3:27
  Speaker 7: have I have some bread heels that I need to
• 3:30
  Speaker 7: get rid of, and I'm all like, you know what, I.
• 3:33
  Speaker 9: Bet I could do something with this.
• 3:35
  Speaker 7: So I ended up working out. I did it on
• 3:37
  Speaker 7: Sunday and I'm doing it today.
• 3:42
  Speaker 4: Now here's someone who says that, yeah, maybe you have
• 3:45
  Speaker 4: the saggy not your chips the next day, but if
• 3:48
  Speaker 4: you roll it all up.
• 3:49
  Speaker 1: In a tortilla. It makes a great burrito. Grill your
• 3:54
  Speaker 1: pbn J. Yeah, that's really good.
• 3:58
  Speaker 4: Let's see uh DAWs and thaw tater tots or hash browns.
• 4:03
  Speaker 4: Put them in the waffle iron and use it as
• 4:05
  Speaker 4: bread for a breakfast sandwich.
• 4:08
  Speaker 1: I could see you make.
• 4:09
  Speaker 3: It just sort of little patty.
• 4:11
  Speaker 1: It'll stick together enough.
• 4:14
  Speaker 4: Rub parmesan cheese, the granular kind, onto the butter side
• 4:18
  Speaker 4: of your grilled cheese sandwich before grilling. I'll take that.
• 4:21
  Speaker 4: I'll take that even further. Don't use butter on your
• 4:23
  Speaker 4: grilled cheese sandwich. Use mayonnaise or better, miracle whip.
• 4:29
  Speaker 1: Yes, we're a miracle whip.
• 4:31
  Speaker 2: Somebody says anytime a recipe calls for bread crumbs and
• 4:34
  Speaker 2: onions for inside meat, like, oh, this isn't for you,
• 4:36
  Speaker 2: bill for meat balls or meat loaf. I find it
• 4:40
  Speaker 2: for the best taste to let the bread crumbs marinate
• 4:43
  Speaker 2: with the onion juices before mixing it with everything else.
• 4:46
  Speaker 4: Oh see, now we're just getting crazy. Make cake mix
• 4:49
  Speaker 4: in a waffle iron? What instead of icing, put a
• 4:53
  Speaker 4: scoop of ice cream on top.
• 4:56
  Speaker 1: Oh I like that. I like the romans. Now what
• 4:59
  Speaker 1: is this? Oh? When when having Mother's Day brunch with
• 5:05
  Speaker 1: your in laws.
• 5:05
  Speaker 4: Put your whiskey in a mug so they think it's coffee.
• 5:09
  Speaker 1: That kind of different. It goes without saffer.
• 5:13
  Speaker 4: Let's see, anytime a recipe calls for bread, you did
• 5:17
  Speaker 4: chocolate milk. Oh, chocolate milk on frosted flakes.
• 5:20
  Speaker 3: You could chocolate milk on all kinds of things.
• 5:24
  Speaker 4: If you have trouble opening bananas, just break them in half,
• 5:28
  Speaker 4: just a quick snap and it breaks in half perfectly.
• 5:30
  Speaker 5: Really well, no, no, the bananas if they are slightly ripe,
• 5:36
  Speaker 5: they won't do that.
• 5:37
  Speaker 4: Okay, they'll just mush put uncrustables in the toaster.
• 5:43
  Speaker 3: They'll stay together, they won't.
• 5:45
  Speaker 4: Okay, Yeah, maybe I suppose Rich, Hi, good morning, hy.
• 5:51
  Speaker 1: What's your food hack when you're making bravy from drippings
• 5:56
  Speaker 1: like a good roast? Yeah, and it's just some favor.
• 6:00
  Speaker 8: They're just a little off at just a little bit.
• 6:01
  Speaker 1: Of soy sauce, and it just kicks it up in
• 6:04
  Speaker 1: a way that I never thought would work.
• 6:06
  Speaker 5: Yeah. Also you might cry Woosters sauce just a little touch.
• 6:11
  Speaker 4: Of or Maggie, which is a different kind of like
• 6:15
  Speaker 4: a soy sauce.
• 6:16
  Speaker 1: And you know when I make chicken noodle soup. Like
• 6:18
  Speaker 1: homemade chicken noodle soup.
• 6:20
  Speaker 5: I'll put in a couple of tablespoonfuls of Worcester sauce
• 6:23
  Speaker 5: chicken noodles.
• 6:24
  Speaker 3: And it's just fun to say wooster shoes. We love
• 6:26
  Speaker 3: them both.
• 6:26
  Speaker 1: They do great things for a good grady or lots
• 6:29
  Speaker 1: of ways.
• 6:29
  Speaker 5: Yeah, yeah, right, thank you, Rich. I'm I'm writing most
• 6:34
  Speaker 5: of these down.
• 6:34
  Speaker 4: They're good, aren't they cook chocolate pudding? I guess it's
• 6:39
  Speaker 4: that jello instant. Yeah, put it over vanilla ice cream
• 6:43
  Speaker 4: while it's still warm.
• 6:44
  Speaker 1: Okay, it's delicious.
• 6:48
  Speaker 2: Slice onions and wrap them and foil with some butter
• 6:51
  Speaker 2: and put them on the grill while you're grilling your burgers.
• 6:56
  Speaker 1: Let's go to Zach. Hey, Zach, what's your food hack?
• 7:01
  Speaker 6: Morning? Lords? I got a two for for you today.
• 7:03
  Speaker 6: I got a food hack and I got a traffic update.
• 7:09
  Speaker 6: Food hack. Uncrustable French toast. Oh you get you know
• 7:15
  Speaker 6: the PB and G sandwiches.
• 7:16
  Speaker 1: Yeah, yeah, yeah, whisk up.
• 7:18
  Speaker 6: Some eggs, throw some cinnamonons French toasted by it.
• 7:22
  Speaker 1: Oh that that's that's a fabulous idea. I love that
• 7:25
  Speaker 1: all right. Yeah, and what's your traffic.
• 7:29
  Speaker 6: Uh, there's an accident northbound SR thirty six right before
• 7:32
  Speaker 6: art Away in Tuila. It's on the left lane.
• 7:35
  Speaker 3: Okay, thank you.
• 7:36
  Speaker 6: Anyone from Tuila pup into that right lane and you
• 7:39
  Speaker 6: should be able to sail right after.
• 7:41
  Speaker 1: Thank you. Remember, thank you, Thank you. Zach So the Craig.
• 7:45
  Speaker 1: Hello Craig, good morning lord. Hi.
• 7:49
  Speaker 8: Uh do you know how it's difficult to husk corn
• 7:52
  Speaker 8: and get all the hair off?
• 7:54
  Speaker 1: Yep?
• 7:54
  Speaker 8: Yeah, So just throw it in the microwave with the
• 7:58
  Speaker 8: husk on for about seven of nine minutes on high.
• 8:01
  Speaker 8: It'll steam itself and fully cook itself. Then you take
• 8:05
  Speaker 8: it out and where the stem is, you steal up
• 8:09
  Speaker 8: the curvature with your fingers of the base of the
• 8:12
  Speaker 8: mob about a half inch to an inch, and take
• 8:16
  Speaker 8: a sharp knife and just.
• 8:17
  Speaker 1: Cut it right there, okay.
• 8:19
  Speaker 8: And then you squeeze the tapered and the points the
• 8:23
  Speaker 8: end of the ear of corn. Squeeze that with your
• 8:26
  Speaker 8: hand and it just spits the cob right out, no hair.
• 8:29
  Speaker 3: Okay.
• 8:31
  Speaker 5: So I'm a fan of spitting the cob out with
• 8:33
  Speaker 5: no hair exactly, that's for sure.
• 8:37
  Speaker 1: Thank you and if yeah, thanks Craig. Yeah, all right,
• 8:42
  Speaker 1: go to Chris.
• 8:43
  Speaker 10: Hello, Chris, Hello, so this might be something to it
• 8:50
  Speaker 10: for like kids during the summertime. I like to make
• 8:54
  Speaker 10: grilled cheese sandwiches. I just put the bread and the toaster,
• 8:58
  Speaker 10: get it, Chrissy, and then it's just a slice of
• 9:00
  Speaker 10: cheese and then heat it up for like fifteen seconds
• 9:04
  Speaker 10: in microwave.
• 9:04
  Speaker 4: It it's a quick grilled cheese down and dirty.
• 9:08
  Speaker 5: It's it's not a grilled cheese sandwich then really yeah,
• 9:11
  Speaker 5: it's it's a toast.
• 9:13
  Speaker 1: It's a toasted cheese sandwich. I mean that's okay, it
• 9:17
  Speaker 1: sounds yummy. What kind of cheese do you use?
• 9:22
  Speaker 10: Just a little craft individual slices American cheese.
• 9:25
  Speaker 1: They melt better.
• 9:26
  Speaker 10: Yeah all right, yeah, that's those are the best for
• 9:29
  Speaker 10: grilled cheese in my opinion.
• 9:31
  Speaker 1: Thanks.
• 9:32
  Speaker 4: You reheat pizza and burritos in an air fire instead
• 9:35
  Speaker 4: of a microwave perfectly crisp tastes fresh out of the oven.
• 9:41
  Speaker 4: Let's see. Uh, measure salt, garlic and vanilla with your heart.
• 9:47
  Speaker 3: I don't know what is just a taste.
• 9:49
  Speaker 4: I guess parchment paper is annoying because it always wants
• 9:53
  Speaker 4: to roll back up, crumple it into a ball, like
• 9:56
  Speaker 4: you're going to throw it across the room and then
• 9:58
  Speaker 4: flatten it back out.
• 9:59
  Speaker 1: It'll flatten opra.
• 10:00
  Speaker 3: Okay, yeah, sometimes it likes.
• 10:02
  Speaker 1: To curl up. It does.
• 10:06
  Speaker 4: Quick breakfast three eggs, half a cup of milk, cheese,
• 10:09
  Speaker 4: stir into a coffee cup, put in the microwave for
• 10:12
  Speaker 4: two minutes.
• 10:12
  Speaker 1: Perfect.
• 10:13
  Speaker 4: Omelet add mushrooms or whatever else you'd like. Hmm oh,
• 10:18
  Speaker 4: here we go, corn bread batter in the waffle iron.
• 10:22
  Speaker 3: You can do everything, Carrie. I feel like you need
• 10:25
  Speaker 3: to do a cookbook with all you.
• 10:27
  Speaker 4: Can and then chili and cheese on top of that.
• 10:31
  Speaker 1: That sounds good. Corn bread you know that it'd work.
• 10:35
  Speaker 4: Yeah, soy sauce instead of salt, and chocolate chip cookies.
• 10:41
  Speaker 1: Sure. All right. Let's see.
• 10:47
  Speaker 2: Somebody says, keep a wooden spoon on the pot of
• 10:50
  Speaker 2: boiling pasta and it won't spill over.
• 10:52
  Speaker 3: We do that.
• 10:53
  Speaker 1: You just leave it resting there and what and now
• 10:56
  Speaker 1: what inside?
• 10:57
  Speaker 6: No?
• 10:57
  Speaker 3: No, just across the top of the pot.
• 11:00
  Speaker 4: M anytime you make chocolate cake or brownies, use coffee
• 11:05
  Speaker 4: instead of water.
• 11:07
  Speaker 1: Makes it even more chocolated. All right, Okay, let's see.
• 11:15
  Speaker 4: A quick snack I would do in high school is
• 11:17
  Speaker 4: to wrap meat and cheese and tortilla squares or put
• 11:20
  Speaker 4: them in the toaster.
• 11:22
  Speaker 2: Somebody says, my food hack is to buy two PBR
• 11:25
  Speaker 2: Tall boys, which are twenty four ounces each. That way
• 11:28
  Speaker 2: I can say I only had two beers instead of.
• 11:34
  Speaker 4: Exactly in and out has floats. Make it with vanilla
• 11:39
  Speaker 4: shake and pink lemonade. So vanilla and pink lemonade float.
• 11:46
  Speaker 1: I don't like the sound of that at all.
• 11:51
  Speaker 4: Let's see use half in half instead of regular milk
• 11:54
  Speaker 4: on sweeter cereals. That just sounds too much. Yes, I
• 11:58
  Speaker 4: love it, count Chucula. When a recipe calls from mustard,
• 12:03
  Speaker 4: replace it with Chick fil a sauce.
• 12:05
  Speaker 3: What, well, there's mustard?
• 12:07
  Speaker 1: Is there a mustard Chick fil a sauce? You know
• 12:10
  Speaker 1: I just bought the most delicious honey mustard. Uh.
• 12:13
  Speaker 5: You know the Ken's Steakhouse salad dressings, you see bottled
• 12:18
  Speaker 5: salad dressings. So I saw somewhere that that they were
• 12:22
  Speaker 5: really good salad dressings of all the you know salads
• 12:26
  Speaker 5: rated bottled, Yeah, bottled salad dressings. Ken's Steakhouse salad dressing.
• 12:31
  Speaker 5: So I started buying their Caesar or not Caesar Italian
• 12:36
  Speaker 5: and it's got parmesan cheese, and it is it's very
• 12:38
  Speaker 5: it's very good, and it saves me the time of
• 12:40
  Speaker 5: not making the dressing. But I just found they had
• 12:44
  Speaker 5: Ken's Steakhouse honey mustard dipping sauce. I've been using it
• 12:49
  Speaker 5: on everything. It's really good.
• 12:53
  Speaker 4: Uh, sous v day is a game changer. Perfectly cooked
• 12:57
  Speaker 4: thick steaks, chops, and chicken, precise interval temp edge to
• 13:01
  Speaker 4: edge feels like cheating.
• 13:03
  Speaker 5: I think Dawson does that. Yeah, And I just I've
• 13:07
  Speaker 5: read about it and it just always seemed weird.
• 13:09
  Speaker 4: I've been meaning to look into it, but I mean,
• 13:12
  Speaker 4: I see it all the time on Cooking Show and
• 13:14
  Speaker 4: I can't.
• 13:14
  Speaker 5: I can't imagine how you cook a steak by essentially
• 13:18
  Speaker 5: submerging it in water.
• 13:20
  Speaker 1: Right, It's it's hot, really hot water.
• 13:23
  Speaker 5: It just seems it's that restaurant La buff Yeah, that's
• 13:29
  Speaker 5: how they do their Yeah, they's delicious.
• 13:34
  Speaker 1: Let's see.
• 13:35
  Speaker 4: Uh when we had sizzlers, Oh yeah, I'd take the
• 13:39
  Speaker 4: leftover cheese toast. Yeah, soak it an egg and milk
• 13:43
  Speaker 4: overnight and then make French toast with it in the morning.
• 13:47
  Speaker 3: Cheesy French toast.
• 13:49
  Speaker 1: I guess when making chicken noddle soup. Instead of egg noodles.
• 13:54
  Speaker 4: Oh, instead of egg noodles, use a bag of frozen
• 13:57
  Speaker 4: cheese tortolini. Okay, instead of noodles in your chicken soup.
• 14:01
  Speaker 5: Yeah, all right, feel like little cheesy dumplings sort of.
• 14:06
  Speaker 4: To get the pit out of an avocado, don't use
• 14:09
  Speaker 4: a knife. Push on the back of the avocado and
• 14:12
  Speaker 4: the pit will come right out.
• 14:15
  Speaker 1: I was just.
• 14:18
  Speaker 3: I was getting nervous. Husband's cutting avocados. I think he's
• 14:21
  Speaker 3: gonna cut his hand.
• 14:23
  Speaker 5: Well, then don't watch or tell him you don't want
• 14:26
  Speaker 5: any avocados ever again.
• 14:28
  Speaker 1: Yeah, it's price you're eating them.
• 14:31
  Speaker 4: Salt your fresh tomatoes before you eat them, either in
• 14:34
  Speaker 4: a salad or sandwich.
• 14:36
  Speaker 5: My grandfather used to love sliced fresh tomatoes out of
• 14:39
  Speaker 5: the garden.
• 14:39
  Speaker 1: He would put sugar on them. Just a bit of
• 14:42
  Speaker 1: flaky salt goes a long way, or of course kosher.
• 14:48
  Speaker 1: Let's see.
• 14:49
  Speaker 4: Hate peeling garlic, Yes, put the garlic clothes into a tupperware.
• 14:55
  Speaker 5: Yeah, and shake it or seen again this, I've tried
• 15:00
  Speaker 5: that before it does take it.
• 15:02
  Speaker 1: It doesn't really work that way now, rather container they
• 15:05
  Speaker 1: come out perfectly peeled.
• 15:06
  Speaker 4: We've got a plastic tube roller tube that we got
• 15:10
  Speaker 4: down in California.
• 15:11
  Speaker 1: It was it's very handy.
• 15:13
  Speaker 5: I don't I don't bother with that it all anymore.
• 15:16
  Speaker 5: I just take my knife blade flat and smash it
• 15:20
  Speaker 5: and then then take the skin away and chop it up.
• 15:23
  Speaker 1: As Susi's been buying, you know, chopped garlic already. She's
• 15:28
  Speaker 1: been cheap and cheating.
• 15:31
  Speaker 4: Let's see if you need buttermilk for a recipe, but
• 15:35
  Speaker 4: don't want to have to buy a whole.
• 15:36
  Speaker 1: Quart of it, although it keeps forever.
• 15:39
  Speaker 4: Yeah, you can make some by adding one tablespoon of
• 15:41
  Speaker 4: lemon juice to a cup of milk, but it said for.
• 15:44
  Speaker 1: A few minutes.
• 15:45
  Speaker 2: My grandmother has a cookie recipe, and that's that's part
• 15:48
  Speaker 2: of the recipe is making your own buttermilk for that.
• 15:52
  Speaker 1: I guess. Buttermilk keeps for a long time.
• 15:54
  Speaker 5: And it really does keep for almost ever in the
• 15:56
  Speaker 5: refrigerator because it's already curdled sort of.
• 16:01
  Speaker 4: Let's see, if you're using a cake mix like Betty Crocker,
• 16:04
  Speaker 4: add a cup of sour cream, replace the water with milk,
• 16:08
  Speaker 4: and use a little bit of salt.
• 16:09
  Speaker 1: It makes it taste like it's from a bakery.
• 16:13
  Speaker 5: Am I one of the few people in the world
• 16:15
  Speaker 5: who likes a glass of buttermilk.
• 16:17
  Speaker 3: You can actually drink a glass of buttermilk.
• 16:20
  Speaker 1: Yeah, put a little pepper on it and drink it down.
• 16:23
  Speaker 3: It's just too And we've.
• 16:25
  Speaker 4: Got a lot more of these, But here's the last
• 16:27
  Speaker 4: one that we have time for. The civilized way to
• 16:29
  Speaker 4: eat a cupcake is to take the bottom half out
• 16:31
  Speaker 4: of it and put it on the top. It creates
• 16:34
  Speaker 4: a little cupcake sandwich with the frosting in the middle
• 16:36
  Speaker 4: and the cupcake.
• 16:37
  Speaker 1: On the top of the bottom.
• 16:38
  Speaker 3: I support this