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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.
• 0:06
  Speaker 2: I'm in the move for food he five am six
• 0:11
  Speaker 2: forty Bill Handle on a Friday morning, April, the third
• 0:17
  Speaker 2: sub of the stories before we get the Foody Friday.
• 0:19
  Speaker 2: Attorney General Pam Bundy was fired yesterday. She's gone. She
• 0:24
  Speaker 2: can go back to her natural brunette hair color now.
• 0:27
  Speaker 2: And boy, what a relief for her.
• 0:29
  Speaker 1: Huh.
• 0:29
  Speaker 2: And the President is asking Congress for a whole lot
• 0:33
  Speaker 2: more for defense. He wants one point five trillion dollars
• 0:36
  Speaker 2: for the defense budget. And where's he gonna find it. Well,
• 0:40
  Speaker 2: out of social programs. And he said, a tremendous amount
• 0:43
  Speaker 2: of waste and fraud in social programs and so we're
• 0:47
  Speaker 2: gonna cut all those and he did. And actually a
• 0:50
  Speaker 2: jobs report just came back to and it's good. It's good.
• 0:54
  Speaker 2: Go figure one hundred and seventy thousand jobs added. And
• 0:58
  Speaker 2: the experts economist didn't think that was going to happen. Okay,
• 1:02
  Speaker 2: let's do it. It's time for Foody Friday with Neil Savedra.
• 1:06
  Speaker 2: Neil host the FOK Report tomorrow from two to five pm,
• 1:11
  Speaker 2: and we think of all things food. Okay, let's start
• 1:15
  Speaker 2: with sure, let's do a Costco story. We have to
• 1:19
  Speaker 2: throw in in there, and this is a fairly benign
• 1:21
  Speaker 2: Costco story. Let's do that and then we'll get to
• 1:23
  Speaker 2: the other stuff. New method of pavement for Costco and
• 1:27
  Speaker 2: what is that money?
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  Speaker 1: Well, you know they've always accept money gladly, but you
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  Speaker 1: know they've been trying to figure out a path to
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  Speaker 1: ease the traffic at Costco because there's nothing like being
• 1:43
  Speaker 1: happy in Costco and putting everything in your cart and
• 1:46
  Speaker 1: then seeing the two and a half mile line that
• 1:49
  Speaker 1: you have to get in to get out. And Sam's
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  Speaker 1: Club has a system that seems to work for them.
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  Speaker 1: This is not quite that, but they're adding another option,
• 2:02
  Speaker 1: and it's this it's like pre checkout sort of, so
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  Speaker 1: it's piloting. They're piloting this program of automated paystations. Now
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  Speaker 1: this isn't like self checkout per se. This is almost
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  Speaker 1: It reminds me a little bit of like when you
• 2:19
  Speaker 1: go to in and out Burger and they have that well.
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  Speaker 2: Yeah, the guy outside on zoo computer. Yeah, well they
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  Speaker 2: do that at Costco. You're right, I mean, sometimes it
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  Speaker 2: works or sometimes they're there, sometimes they're not. But Yeah,
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  Speaker 2: so while you're in line.
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  Speaker 1: They'll check your they'll go through and they'll scan what's
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  Speaker 1: in your cart. It goes up to the cloud, and
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  Speaker 1: then when you go to the checkout and you put
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  Speaker 1: your card in there, it will pull up what you
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  Speaker 1: purchased and you just pay and leave. So it's not
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  Speaker 1: quite self checkout, and it's not quite something so quick
• 2:54
  Speaker 1: that you're in and out.
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  Speaker 2: But it's still pretty but it's still pretty good because
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  Speaker 2: that does speed up the line. One thing they do have.
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  Speaker 2: I love self checkout because even if there's a reasonably
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  Speaker 2: long line that self checkout, there are there are six
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  Speaker 2: stations there that people are lining up for versus one line,
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  Speaker 2: one counter, one clerk.
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  Speaker 1: So I like that. I like that idea.
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  Speaker 2: And by the way I have used that, I mean
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  Speaker 2: people have come up and hey, can I look at
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  Speaker 2: your card and you know, zipping through it.
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  Speaker 1: Yeah, if you want to make disease, you're just make
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  Speaker 1: sure the barcodes are all facing upwards and then they
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  Speaker 1: get it, get you in and out. But if you remember,
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  Speaker 1: they were having problems because people were using other folks
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  Speaker 1: cards and going through the self checkout, so they put
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  Speaker 1: a bit of a kibosh on that. Now this is
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  Speaker 1: another system. We'll see where this one goes.
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  Speaker 2: Okay, we got that one. So let's talk about new
• 3:55
  Speaker 2: signature spice blends from McCormick, which I buy their spices, sure,
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  Speaker 2: and so that's the new spice blends.
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  Speaker 1: Like, well, what there are blends that come you know
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  Speaker 1: that that are standards Your pumpkin pie spice, there's Italian spice.
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  Speaker 1: There's these things that have been on the shelves for
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  Speaker 1: a long time, but every once in a while something
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  Speaker 1: will pop up that's a little more trendy right now
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  Speaker 1: or something that people are digging. And these are four
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  Speaker 1: new signature spice blends that McCormick we're going to be
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  Speaker 1: putting out. There's chili garlic, there's garlic and olive oil,
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  Speaker 1: there's caramelized onions, and then a chimmy churry blend. So
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  Speaker 1: these I think are going to be very popular. They're
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  Speaker 1: kind of more in line with what people are using
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  Speaker 1: right now in the flavors that are kind of popular currently.
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  Speaker 1: So each blend is going to retail of at about
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  Speaker 1: four forty nine and you're gonna start seeing them in
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  Speaker 1: grocery stores mid April.
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  Speaker 2: These sounds great, Yeah, they're literally good.
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  Speaker 1: I'm curious about the caramel onions because I really like
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  Speaker 1: that flavor. Jimmy Chury obviously is a great one. So
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  Speaker 1: I'm just curious to see how these go because I
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  Speaker 1: like that they're testing things out. I also wanted to
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  Speaker 1: add I'll get some of these for you because I
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  Speaker 1: think you'll like them. But a couple of local folks
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  Speaker 1: that do blends there is Lucky twenty two Spice dot
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  Speaker 1: com and they have something called their Secret Blend. They
• 5:24
  Speaker 1: have other great ones too, but their Secret Blend has
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  Speaker 1: become one of my go to Lucky twenty two Spice
• 5:30
  Speaker 1: dot com. They're listeners and I think her name is
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  Speaker 1: Lauren if I remember correctly.
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  Speaker 3: But.
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  Speaker 1: Lucky twenty two spice dot com and then the Prime
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  Speaker 1: Ingredient dot com doctor p over there Laura over there
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  Speaker 1: has something called the Mediterranean Spice Blend that's fantastic on veggies,
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  Speaker 1: on all kinds of things. So those are two local
• 5:52
  Speaker 1: They happen to be listeners, but they're two local companies
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  Speaker 1: that source locally, do all that and they're great. The
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  Speaker 1: Prime Ingredient dot Com for the Mediterranean Spice and Lucky
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  Speaker 1: twenty two Spice dot com for the secret blend. But
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  Speaker 1: both of them are absolutely wonderful and have become go
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  Speaker 1: to spice blends for my own house.
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  Speaker 2: Yeah, it just occurred to me that as we're talking
• 6:15
  Speaker 2: about spices, and you brought this up before, curry spice,
• 6:20
  Speaker 2: there's no really, there's no such thing as a spice
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  Speaker 2: curry an independent flavor. It's a group of spices that
• 6:27
  Speaker 2: come together.
• 6:28
  Speaker 1: To me, but that's often the case when it comes
• 6:31
  Speaker 1: to East Indian cooking. You know, there spice blends or
• 6:37
  Speaker 1: composites of these that make for great flavors. But yeah,
• 6:42
  Speaker 1: so the combination of these things work out very very nice.
• 6:45
  Speaker 1: But you find a good one. It makes cooking. It
• 6:47
  Speaker 1: just makes cooking very easy and sounds good. You build,
• 6:52
  Speaker 1: you know, a pallet in your own home that your
• 6:54
  Speaker 1: family will love.
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  Speaker 2: Yeah. And by the way, the curries that I bought
• 6:57
  Speaker 2: all come with a little, a little tiny we are
• 7:00
  Speaker 2: of red food coloring to put a dot on your
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  Speaker 2: forehead to really enjoy the Indian food. Okay, Neil, the
• 7:08
  Speaker 2: best protein snack of twenty twenty six, I like the
• 7:12
  Speaker 2: best insert name of whatever here, So protein snack.
• 7:17
  Speaker 1: Well, you know you've seen that this has become a
• 7:20
  Speaker 1: trend that we're talking about proteins, and the belief is
• 7:23
  Speaker 1: that because of the GLP ones those are the weight
• 7:26
  Speaker 1: loss drugs, is that the body is needing more protein
• 7:31
  Speaker 1: because people are not and they're eating differently. So protein
• 7:36
  Speaker 1: is huge right now where you're getting your protein. And
• 7:39
  Speaker 1: they ask like forty thousand people in this shoppers in
• 7:43
  Speaker 1: this particular article from Food and Wine about the best
• 7:49
  Speaker 1: on the go protein snack and Tyson chicken bites. These cups.
• 7:56
  Speaker 1: They won the twenty twenty six Product of the Year
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  Speaker 1: award for protein snack. So there's a grilled version of this,
• 8:04
  Speaker 1: but also there is the breaded popcorn chicken bites and
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  Speaker 1: it delivers thirty grams of protein per serving. It does
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  Speaker 1: have fat, sodium and all those things in it as well.
• 8:15
  Speaker 1: But people love this. I've never seen them before. How
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  Speaker 1: does it work?
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  Speaker 2: I mean it's like a yellow cup kind of thing.
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  Speaker 1: It is protein in it. Yeah, it's a five point
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  Speaker 1: three ounced container that's frozen and then you heat them
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  Speaker 1: up and it's a kind of a grab and go tight.
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  Speaker 4: Yeah.
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  Speaker 1: Let me keep breaded.
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  Speaker 2: Yeah, but let me ask you a question about this,
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  Speaker 2: because that's one of the things whenever you say, breaded,
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  Speaker 2: which I eat everything breaded, of course, even my salads,
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  Speaker 2: and just across the board you can.
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  Speaker 1: Deep fried salad. Yeah, I do an idea.
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  Speaker 2: I know it really does work well breaded and deep
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  Speaker 2: fried salads. But I'm thinking of putting, for example, the
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  Speaker 2: chicken bites in to the microwave, okay, which I sometimes
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  Speaker 2: defrost and then throw them in the air in the
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  Speaker 2: air fryer. It's incredibly soggy. Any meat that comes any
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  Speaker 2: bread at, anything that comes out of a microwave is soggy.
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  Speaker 2: And then you'll see right in the direction for additional sogginess,
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  Speaker 2: add thirty seconds.
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  Speaker 1: How does that work to add liquid? You know, by
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  Speaker 1: the look of the luck I said I had, I
• 9:26
  Speaker 1: did not even know these existed, and with a nine
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  Speaker 1: year old boy in our family, I don't know how
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  Speaker 1: I got past this. But I imagined by the look of
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  Speaker 1: the container that it's probably lined with a microwave crisper,
• 9:43
  Speaker 1: which heats up. It gets heated up in the microwave process, Okay,
• 9:49
  Speaker 1: And that makes sense, crisp and dehydrat so I'm guessing
• 9:53
  Speaker 1: that's the trick to this particular okay grab. It's like,
• 9:56
  Speaker 1: you know, hot pockets do that and they a little crisper. Yeah,
• 10:01
  Speaker 1: and it almost works, not quite, but it almost works.
• 10:05
  Speaker 1: There was a company that did sandwiches and it would
• 10:11
  Speaker 1: crisp the toast up. That actually did pretty good. Now
• 10:13
  Speaker 1: if you let them, if you didn't eat them right away,
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  Speaker 1: it would the bread would get very hard, which is
• 10:20
  Speaker 1: what happens when you microwave bread. But it did have
• 10:23
  Speaker 1: that and it would crisp the top in the bottom.
• 10:25
  Speaker 1: I remember that back in the day.
• 10:28
  Speaker 2: So whatever happened in just beef jerky as a snackable protein,
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  Speaker 2: I mean, that's I mean.
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  Speaker 1: You know, that's a that's a great question because it's
• 10:37
  Speaker 1: the whole purpose and design of beef jerky, and the
• 10:40
  Speaker 1: dehydration process is for storage and long use. You're right,
• 10:49
  Speaker 1: pound for pound, you're going to pack a better protein
• 10:54
  Speaker 1: option in that. You know, people go through these changes.
• 10:57
  Speaker 1: You know what's coming into vogue now is UH freeze drying.
• 11:04
  Speaker 1: People are buying home freeze dryers because you now can
• 11:10
  Speaker 1: control nutrients as well. You can use it for you know,
• 11:14
  Speaker 1: for your emergency stuff, earthquake stuff. You can use them.
• 11:19
  Speaker 1: And this is becoming a new tread now. I've got
• 11:21
  Speaker 1: friends and people that are buying. I've been looking into
• 11:23
  Speaker 1: buying one.
• 11:24
  Speaker 2: Yeah, I'm I'm a big fan of beef jerky.
• 11:27
  Speaker 5: I don't know.
• 11:28
  Speaker 2: There's no way to actually know what part of the
• 11:29
  Speaker 2: animal it comes from. That's yeah, and you'll see where ingredients, right, ingredients,
• 11:36
  Speaker 2: It starts with unmentionable and then you go through the spices. Yeah,
• 11:40
  Speaker 2: it does come from the jerk. Also, jerk chicken. I've
• 11:43
  Speaker 2: always wondered about jerk chicken. And then I don't want
• 11:45
  Speaker 2: to go where I can I can spend a few
• 11:47
  Speaker 2: minutes talking about that and get us fire from the show.
• 11:50
  Speaker 2: But what is a jerked chicken all about?
• 11:54
  Speaker 1: That's the spices that go into it. Oh, okay, it's spicy,
• 11:58
  Speaker 1: it's grilled, it's you've got the very hot Scotch bonnet
• 12:03
  Speaker 1: peppers are on there. They use all spice, thyme, ginger, garlic,
• 12:07
  Speaker 1: these types of things. And it's charred. It's charred.
• 12:12
  Speaker 2: It actually sounds delicious. Oh I've never actually have never
• 12:15
  Speaker 2: ordered your chicken. Oh now I'm going to.
• 12:19
  Speaker 1: It's charred, it's crispy, it's delicious.
• 12:22
  Speaker 2: Sounds very good. Okay, ask handle anything is all about you?
• 12:26
  Speaker 2: Recording questions asking me recorded and then Neil chooses the
• 12:32
  Speaker 2: best questions and I answer them and I hear them
• 12:35
  Speaker 2: for the first time live, just like you do. And
• 12:37
  Speaker 2: it's the whole point is embarrassment. Okay, with that, Neil,
• 12:41
  Speaker 2: I'm congratulations on the questions already before we start, all right,
• 12:46
  Speaker 2: Cono question number one.
• 12:47
  Speaker 6: Hi, Bill, I watched you many years ago when you
• 12:50
  Speaker 6: were on Fox in the morning. I'd be getting ready
• 12:53
  Speaker 6: for work and you were beyond for a particular segment
• 12:55
  Speaker 6: with Dorothy Lucy, Steve Edwards and Jillian Barbery, and I
• 12:58
  Speaker 6: was just wondering if you can in touch with them,
• 13:00
  Speaker 6: and how was it to work with them. It looked
• 13:02
  Speaker 6: like you were all getting along really great, and I
• 13:05
  Speaker 6: really enjoyed when you were on way back when many
• 13:08
  Speaker 6: years ago.
• 13:09
  Speaker 2: M Okay, first of all, no, I don't keep in
• 13:11
  Speaker 2: touch with them. Aren't they dead or half of them
• 13:13
  Speaker 2: are dead? I have absolutely no I have no idea
• 13:16
  Speaker 2: who's alive or not. And it looked like and it
• 13:19
  Speaker 2: looked like we were all getting along. Yeah, that happened,
• 13:23
  Speaker 2: didn't it. I get along with everybody. No, that was
• 13:27
  Speaker 2: I don't even know. The point is I had to
• 13:29
  Speaker 2: pretend in those days, right, I don't even bother.
• 13:32
  Speaker 1: Any they were. Didn't you have a relationship with Steve Edwards?
• 13:36
  Speaker 7: Yeah?
• 13:36
  Speaker 2: We we didn't want to talk about it because in
• 13:38
  Speaker 2: those days, our kind of relationship was not something that
• 13:42
  Speaker 2: you could go public with.
• 13:43
  Speaker 1: They're all doing well. Everybody looks great. Dorothy Lucy looks
• 13:47
  Speaker 1: younger now than she did back then. Oh, Dorothy Lucy
• 13:50
  Speaker 1: is one person. I thought it was two. Kay Starbury
• 13:56
  Speaker 1: is only one person too. She also looks great. Steve
• 13:59
  Speaker 1: I have not seen. I imagine he looks great as well.
• 14:02
  Speaker 1: What I don't know? Steve still?
• 14:06
  Speaker 2: Who knows? I don't Okay, wait, you can look it
• 14:10
  Speaker 2: up anyway. The answer that was the answer to all
• 14:12
  Speaker 2: those questions. All right, cono, next question.
• 14:14
  Speaker 7: Never hear talk much about music. My question was like
• 14:17
  Speaker 7: your favorite music genre? Well, what was the last time
• 14:20
  Speaker 7: you went to a concert? And nothing against your religion,
• 14:23
  Speaker 7: but did you pay for your tickeer for that concert?
• 14:27
  Speaker 2: All right, let's start with the last question. Did I
• 14:30
  Speaker 2: pay for the ticket? I don't understand paying for anything. Frankly,
• 14:36
  Speaker 2: if you can't get it free or wholesale, you don't
• 14:39
  Speaker 2: need it. So, okay, when was the last concert? My
• 14:43
  Speaker 2: favorite genre actually is East Indian music. No, it's Arabic music.
• 14:53
  Speaker 2: Sounds good. Broad show tunes, yeah, Broadway show tunes. And
• 14:58
  Speaker 2: I like, you know, rock and roll of the seventies.
• 15:02
  Speaker 2: I like that a lot, having grown up and been
• 15:04
  Speaker 2: stoned all through the seventies listening to it. Uh, you
• 15:07
  Speaker 2: know the Eagles, the Beatles, you know that sort of thing.
• 15:10
  Speaker 1: Simon and garfunkels.
• 15:11
  Speaker 2: Love Simon and Garfunkel loved them. Uh. Yeah, so that's it.
• 15:16
  Speaker 2: There was that. That question is answered so far. You know,
• 15:19
  Speaker 2: questions are not too embarrassing. On next question, cono.
• 15:23
  Speaker 6: Bill, if you had a biography, a movie, a book
• 15:26
  Speaker 6: about you, what would it be called.
• 15:29
  Speaker 2: How to be a success in business by being a dick?
• 15:33
  Speaker 5: And? Uh?
• 15:35
  Speaker 2: That I think is pretty close. Yeah, I think that works.
• 15:41
  Speaker 2: I think that works. Okay, how are we doing for time?
• 15:45
  Speaker 2: By the way, do we have plenty up there? Okay,
• 15:48
  Speaker 2: one more and then we'll take a break.
• 15:50
  Speaker 7: Hey, Bill, since your daughters are good ten years older
• 15:53
  Speaker 7: than Lindsay, do they get along?
• 15:55
  Speaker 1: And do they call her mom? Uh?
• 15:59
  Speaker 2: Yeah, they're, come on, ten years older than Lindsay. Okay,
• 16:03
  Speaker 2: five Okay, let's let's be real. They're five years older
• 16:06
  Speaker 2: than her, and do they call her mom.
• 16:09
  Speaker 1: No, they actually don't. They call her.
• 16:12
  Speaker 2: Anti Lindsay.
• 16:15
  Speaker 1: No, no.
• 16:18
  Speaker 2: Barbara, yes, Antie Barbara and Anti Pamela. That's just someone
• 16:24
  Speaker 2: making fun of me because I married a younger woman,
• 16:27
  Speaker 2: isn't it? Did I get that right? Am I missing
• 16:29
  Speaker 2: the scarcasm?
• 16:30
  Speaker 5: There?
• 16:31
  Speaker 1: No?
• 16:32
  Speaker 2: Okay, all right, cono, next question.
• 16:35
  Speaker 1: Mister handle.
• 16:37
  Speaker 4: I understand that you downsized and I guess moved to
• 16:40
  Speaker 4: Orange County. I don't know really how to say it,
• 16:43
  Speaker 4: but do you do your own yard work at the
• 16:45
  Speaker 4: house that you live in?
• 16:47
  Speaker 2: Let's pursued me that you do.
• 16:48
  Speaker 1: Have a yard?
• 16:51
  Speaker 2: Do my own yard work? What are you out of
• 16:54
  Speaker 2: your mind? Are you completely crazy? Yes?
• 16:59
  Speaker 1: I have yard.
• 17:02
  Speaker 2: You know what I do this time around when I'm well,
• 17:05
  Speaker 2: I'm having system papers put in my turf. But there's
• 17:09
  Speaker 2: still bushes and there are still trees around it. And
• 17:14
  Speaker 2: the answer is, why would you even ask that question?
• 17:17
  Speaker 1: Down? Do I do my own yard work? When was
• 17:20
  Speaker 1: the last time you mot alawn? I don't think I've
• 17:23
  Speaker 1: ever moted alone. You've never mowed a lawn?
• 17:27
  Speaker 2: Never, Moti line Huh yeah never, Moti line, never changed
• 17:34
  Speaker 2: a tire.
• 17:37
  Speaker 1: I just started landscaping.
• 17:39
  Speaker 2: Uh yeah, Well, Yeah, I've I've just started taking out
• 17:42
  Speaker 2: the trash because having to be married to someone who
• 17:44
  Speaker 2: wouldn't let me hire someone to come in and take
• 17:46
  Speaker 2: out the trash. Okay, next question, Hey Bill.
• 17:52
  Speaker 5: My name is Jake.
• 17:53
  Speaker 2: I'm twenty four years old, young listener. My question for
• 17:56
  Speaker 2: you is what is the most repetitive question you get
• 18:00
  Speaker 2: on handle on the law?
• 18:01
  Speaker 1: And which ones do you dislike being asked the most?
• 18:04
  Speaker 2: Okay, Before I do that, I want to point something
• 18:07
  Speaker 2: out with the previous question. When we talk about how
• 18:09
  Speaker 2: I've never done any of that stuff, it has nothing
• 18:11
  Speaker 2: to do with money, by the way, nothing. It all
• 18:14
  Speaker 2: has to do with a level of laziness and not
• 18:18
  Speaker 2: wanting to do work. Okay, The question was what is
• 18:22
  Speaker 2: the most repetitive question that I've ever gotten unhandled on
• 18:26
  Speaker 2: the law? It is being asked. What is the most
• 18:29
  Speaker 2: repetitive question that I have ever been asked? That is
• 18:35
  Speaker 2: the most repetitive question? What kind of questions do I get?
• 18:38
  Speaker 5: Oh?
• 18:38
  Speaker 2: A lot of landlord tenant stuff, personal injury, I get
• 18:41
  Speaker 2: a lot of those, you know, trees, Oh god, I
• 18:45
  Speaker 2: hate those in the neighbor's yard or so Oh god,
• 18:49
  Speaker 2: I have all those I get, you know, the ones
• 18:51
  Speaker 2: I really like, what was it a few weeks ago?
• 18:54
  Speaker 2: I got people, you know, mother's ashes. I get all
• 18:58
  Speaker 2: of those all the time, fight over their parents or
• 19:01
  Speaker 2: sisters ashes. I mean there are huge custody fights over that.
• 19:06
  Speaker 2: So hey Bell, my mom died and we cremated her,
• 19:10
  Speaker 2: and my sister and I are having a fight and we, uh,
• 19:14
  Speaker 2: you know, I don't know what to do. How do
• 19:16
  Speaker 2: we split up the ashes? And I say, I asked,
• 19:19
  Speaker 2: do you have do you have a fireplace? We could
• 19:24
  Speaker 2: clean this up immediately. Okay, all right, moving on?
• 19:27
  Speaker 3: Next question, Hi, Bill, when was the last time or
• 19:32
  Speaker 3: have you ever given someone a really sincere apology?
• 19:40
  Speaker 1: No?
• 19:42
  Speaker 2: Okay, that was an easy one.
• 19:44
  Speaker 1: Next question, did you want to try it? You never do?
• 19:47
  Speaker 1: Do I want to try apologizing? Just like no, apologize
• 19:50
  Speaker 1: to Anne? Yeah's apology?
• 19:56
  Speaker 2: Now you know, I'm I'm a big fan of the
• 19:58
  Speaker 2: Donald the Donald Trump laws to be an apology. No,
• 20:01
  Speaker 2: I've apologized sort of. Have I ever sincerely apologized? I
• 20:07
  Speaker 2: can't remember last time I did that? So do I
• 20:09
  Speaker 2: want to try and apology?
• 20:11
  Speaker 1: Okay?
• 20:11
  Speaker 2: How about this one? I'm really really sorry to the
• 20:16
  Speaker 2: depths of my soul. I am sorry or I can go.
• 20:21
  Speaker 1: Or I can go. I'm really sorry.
• 20:23
  Speaker 5: I can tell you how sorry I am.
• 20:26
  Speaker 1: Okay, we're not buying it. No, that's why I thought.
• 20:29
  Speaker 2: All right, next phone call Bill Handle.
• 20:32
  Speaker 4: I know this question probably a little late after you
• 20:34
  Speaker 4: talk to the I guess that astronaut or the science
• 20:37
  Speaker 4: guy about the guy, so right now if the artem
• 20:39
  Speaker 4: is too But what happens to a fart when you
• 20:43
  Speaker 4: cut it in space?
• 20:45
  Speaker 1: Oh?
• 20:46
  Speaker 2: Yeah, I am the astronaut Maven here. Okay. I will
• 20:50
  Speaker 2: tell you though I have spent hours considering that question.
• 20:54
  Speaker 2: It's one of the deeper questions that you can answer.
• 20:57
  Speaker 2: The question is you know what.
• 21:00
  Speaker 1: A side of its vulgarity? It is kind of a curiosity.
• 21:03
  Speaker 2: It is a curiosity. I mean, I'm not familiar with that.
• 21:06
  Speaker 2: I am familiar with elevator issues. Neil and I've had experience.
• 21:13
  Speaker 1: I will tell you what happens when Handle does it
• 21:15
  Speaker 1: on a plane on the tarmac. Yeah, that's a great story,
• 21:20
  Speaker 1: that is.
• 21:21
  Speaker 2: It was.
• 21:21
  Speaker 1: Yeah, people, I've never had good visions people. I mean
• 21:29
  Speaker 1: their eyes were tearing. It was so bad. It was.
• 21:32
  Speaker 1: It was pretty impressive, to say the least.
• 21:34
  Speaker 2: Okay, do we have another one?
• 21:38
  Speaker 5: Okay, Hey, good morning, Bill. I have a question for you.
• 21:42
  Speaker 5: I'm just about your age, and I sit quite a
• 21:44
  Speaker 5: bit and I drive a lot too. Well. Last year
• 21:47
  Speaker 5: I grew a large external hemorrhoid about the size and
• 21:51
  Speaker 5: shape of an almond. So my question is do you
• 21:54
  Speaker 5: ever get hemorrhoids and can you share the experience with us?
• 21:58
  Speaker 5: That's it?
• 22:02
  Speaker 2: Well, I do.
• 22:03
  Speaker 1: Uh. The difference is I like them.
• 22:06
  Speaker 2: Uh, that's uh. I actually even name them. I have
• 22:10
  Speaker 2: two hemorrhoids that I've had most of my life, Pepe
• 22:13
  Speaker 2: and Raimundo. And uh, there are dear friends of mine.
• 22:18
  Speaker 2: How am I I've gotten them?
• 22:19
  Speaker 1: I have?
• 22:20
  Speaker 2: Actually I just did my colonoscopy and I didn't know this,
• 22:24
  Speaker 2: but I have. I didn't even know you could have
• 22:26
  Speaker 2: internal hemorrhoids, but you can't, and I didn't know that. Okay, yeah,
• 22:31
  Speaker 2: all right. The size of an almond, well, I've had
• 22:36
  Speaker 2: one the size of a grapefruit.
• 22:38
  Speaker 6: Now.
• 22:38
  Speaker 1: They just felt it just felt that way. Okay, last
• 22:41
  Speaker 1: last question.
• 22:44
  Speaker 8: Do you like your peeps stale or do you like
• 22:48
  Speaker 8: them fresh right out of the box. I like them
• 22:51
  Speaker 8: stale myself, that's the crunchy outside. I have a great ee.
• 22:56
  Speaker 2: Thank you, Okay, let me answer that question with a question.
• 23:01
  Speaker 2: Do you think I care that you like them stale?
• 23:04
  Speaker 2: Do you think I give a rats? Ask how you
• 23:07
  Speaker 2: like your peeps? Okay, that's for starters now, okay, yeah, right,
• 23:13
  Speaker 2: you like them stale or fresh?
• 23:15
  Speaker 1: I like them fresh? Do you I like my peeps fresh?
• 23:19
  Speaker 1: And do you like them three hundred grit or eighty
• 23:21
  Speaker 1: grit sand pipe? Very good question.
• 23:26
  Speaker 2: I like my.
• 23:26
  Speaker 1: Pills just thinking about biting into one. I like them.
• 23:31
  Speaker 1: I like them.
• 23:32
  Speaker 2: All Right, we're done, guys. Boy, that was fun. So
• 23:35
  Speaker 2: we start again next week. And by the way, anytime
• 23:38
  Speaker 2: during the week during the show, please call in record
• 23:42
  Speaker 2: the questions. You can see they're a lot of fun,
• 23:45
  Speaker 2: and go to the iHeartRadio app during the show and
• 23:49
  Speaker 2: click on to.
• 23:51
  Speaker 1: The show.
• 23:52
  Speaker 2: I think the just KFI and we're broadcasting and we're
• 23:56
  Speaker 2: streaming at and just microphone the upper ham and corner cut.
• 24:00
  Speaker 2: Just click on that and we you'll be recorded to
• 24:04
  Speaker 2: your question. And that's it. So tomorrow start at eight o'clock,
• 24:08
  Speaker 2: starts with Dean with the home show from six to eight,
• 24:11
  Speaker 2: and then I'm here eight to eleven, Rich to morrow
• 24:15
  Speaker 2: after that and Neil two to five on the Fork Report.
• 24:18
  Speaker 2: And in the meantime, we're all back on Monday, Amy
• 24:23
  Speaker 2: and Will starting at five o'clock, Neil and me starting
• 24:28
  Speaker 2: from six all the way to nine, and then I
• 24:30
  Speaker 2: don't even know what time Ahand gets here, Kona gets here.
• 24:33
  Speaker 2: I have no idea, you know, I yes, you know what?
• 24:36
  Speaker 2: Do you know that I have been on this show
• 24:39
  Speaker 2: or they have been with me for years now? Right,
• 24:41
  Speaker 2: AND's been with me for a bunch of years. Do
• 24:43
  Speaker 2: you know I have never asked either of them what
• 24:46
  Speaker 2: time they come in in the morning. And you know why?
• 24:49
  Speaker 1: Yeah?
• 24:49
  Speaker 2: Do you know why? Because I don't care what time
• 24:54
  Speaker 2: they come in.
• 24:54
  Speaker 1: Did you want to say you're sorry after that? Yeah, apologize.
• 24:57
  Speaker 2: I'm so I'm so sorry I said that. I'm so sorry.
• 25:01
  Speaker 2: Okaydarian Shannon interrupt. Next, We'll have a good one. We'll
• 25:06
  Speaker 2: talk again sometime wherever whenever. This is KFI AM sixty.
• 25:13
  Speaker 2: You've been listening to The Bill Handle Show. Catch My
• 25:15
  Speaker 2: Show Monday through Friday, six am to nine am, and
• 25:19
  Speaker 2: anytime on demand on the iHeartRadio app.