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

• 0:00
  Speaker 1: You're list Saints KFI AM six forty the Bill Handle
• 0:04
  Speaker 1: Show on demand on the iHeartRadio f KFI.
• 0:08
  Speaker 2: AM six forty Bill Handle.
• 0:10
  Speaker 3: Here.
• 0:10
  Speaker 4: It is a Friday morning on November the fourteenth, and
• 0:15
  Speaker 4: it's going to rain.
• 0:16
  Speaker 2: It is raining. It's going to rain.
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  Speaker 4: And before we start with Handle, on with Footy Friday,
• 0:22
  Speaker 4: and you ask Handle anything. At the bottom of the hour,
• 0:24
  Speaker 4: I'm reading an article in the Wall Street Journal and
• 0:27
  Speaker 4: this is for you, Amy Ms Baseball, and it's about
• 0:31
  Speaker 4: the Rockies and how good they are this season. Their
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  Speaker 4: win loss aubage average was one and sixty one. They
• 0:42
  Speaker 4: did not do well this year. No was it forty
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  Speaker 4: three one nineteen or something crazy. Anyway, it is time.
• 0:51
  Speaker 4: I just thought I throw that in there.
• 0:52
  Speaker 5: Thank you.
• 0:53
  Speaker 4: You're welcome, you know, because you're part of the show
• 0:55
  Speaker 4: and you're baseball. You're the baseball Maven along with Crono.
• 1:00
  Speaker 4: All Right, it's time for Foody Friday with Neil Savedra.
• 1:03
  Speaker 4: Neil Tomorrow's two to five pm. He's at Fork. Reporter
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  Speaker 4: is his handle. My handle is Handle, and let's do it.
• 1:13
  Speaker 4: Thanksgiving is coming and we always do this. Neil fills
• 1:17
  Speaker 4: in for me on Thanksgiving Day and so the question
• 1:20
  Speaker 4: we do every year picking your turkey? Do we do
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  Speaker 4: a fresh turkey? Do we do a frozen turkey? Do
• 1:28
  Speaker 4: do we do a previously frozen turkey? Do I do
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  Speaker 4: you buy a gently used turkey? Which way?
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  Speaker 2: Neil? I can't hear you.
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  Speaker 5: You want to hunt your own this year?
• 1:40
  Speaker 1: Uh?
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  Speaker 4: No, no, I'm not. I don't do Thanksgiving. You know,
• 1:45
  Speaker 4: I hate my family. My family hates me.
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  Speaker 2: I don't have no Please everybody.
• 1:52
  Speaker 4: Everybody goes around the table usually we were with Thanksgiving
• 1:55
  Speaker 4: and what are you grateful for? And uh, I'm grateful
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  Speaker 4: for low rate? Well where's gratitude there?
• 2:03
  Speaker 2: Neil?
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  Speaker 4: What kind of turkey should I buy? If I were
• 2:06
  Speaker 4: buying a turkey?
• 2:08
  Speaker 6: So you break down Food and Wine asked a bunch
• 2:10
  Speaker 6: of chefs and what they look for when you're going
• 2:14
  Speaker 6: to a grocer or something like that looking for a turkey,
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  Speaker 6: and they break down some really really basic insights that
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  Speaker 6: I've talked about many times on the program on the
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  Speaker 6: Fork Report. When you're going to the grocery store picking
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  Speaker 6: the right turkeys, you know it's going to make or
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  Speaker 6: break how things go. And the first thing you look
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  Speaker 6: for is don't go for those massive birds.
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  Speaker 5: Coming from a big family.
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  Speaker 6: I know that that's like everyone goes, I gotta get
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  Speaker 6: this massive, twenty five pound turkey to feed everybody. You're
• 2:48
  Speaker 6: better off getting two smaller birds. They're gonna taste better.
• 2:53
  Speaker 6: You don't have to wrestle with a twenty five pound
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  Speaker 6: turkey roast two smaller ones. It's about a pound pound
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  Speaker 6: and a half per person is the basic rule. But
• 3:06
  Speaker 6: you can always add like a turkey breast or a
• 3:09
  Speaker 6: turkey leg if you know you're gonna have people that
• 3:11
  Speaker 6: want dark meat or more white meat.
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  Speaker 2: So how about the feather issue?
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  Speaker 4: Do you agree that turkeys with feathers are not as good,
• 3:21
  Speaker 4: although they may be cheaper.
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  Speaker 5: They call them the pellet cleanser. No, you don't want to.
• 3:27
  Speaker 6: You don't get that the turkeys don't have feathers on them.
• 3:30
  Speaker 6: You nut so do they do originally but not when
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  Speaker 6: you eat them. They also have heads and feet originally true,
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  Speaker 6: but read the labels. Chefs will often recommend looking for
• 3:45
  Speaker 6: terms like humanely raised, pasture rays organic, or air chilled.
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  Speaker 6: These are signals of that they're not just this massive
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  Speaker 6: farmed over. You know a lot of these birds they
• 4:00
  Speaker 6: can't even breathe naturally, they're just genetically messed with to
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  Speaker 6: become huge.
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  Speaker 2: The breast area, I mean, their center of gravity.
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  Speaker 4: I mean I've heard about they barely walk because the
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  Speaker 4: breasts are so big they actually can fall forward. Those are, yeah,
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  Speaker 4: the Dolly Parton version of turkeys.
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  Speaker 6: The dub it the double breasted white turkey. Yeah, they
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  Speaker 6: get they do. They get pretty massive. So whether you're
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  Speaker 6: buying fresh or frozen, also keep in mind look at
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  Speaker 6: the packaging. Frozen birds can actually be a great choice.
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  Speaker 6: It just depends how they're frozen. At peak freshness. You've
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  Speaker 6: got to allow several days to thaw. And people don't
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  Speaker 6: understand that you don't want any tears in the packaging
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  Speaker 6: anything they can get frost in there. Those types of
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  Speaker 6: things are what you're looking for in a turkey when
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  Speaker 6: you're buying it in a grosser.
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  Speaker 2: What do you do when you're serving turkey up for Thanksgiving?
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  Speaker 2: It your place?
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  Speaker 6: Frozen fresh all I've done both, and you know, fresh,
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  Speaker 6: if you can get it, it is great.
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  Speaker 5: But like I said before, when it comes to like
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  Speaker 5: our friends at WILDFKD Foods, the freezing process is what's
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  Speaker 5: important in when what In one state, the turkeys were
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  Speaker 5: when they're frozen. I have zero problem with a frozen turkey.
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  Speaker 5: But yes I've done both.
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  Speaker 4: Okay, and the giblets and the stuff inside the turkey
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  Speaker 4: was right. You know, you reach in there, I feel
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  Speaker 4: like a gynecologist, say you're pulling out this unbelievable stuff
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  Speaker 4: and that you don't cook. Well, you listen, let me
• 5:47
  Speaker 4: do this. When stuffing inside the turkey, I have heard you.
• 5:51
  Speaker 4: Never I took stuffing inside the turkey.
• 5:54
  Speaker 6: Because it has to get to one hundred and sixty
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  Speaker 6: five in the center of that and you're gonna risk
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  Speaker 6: the bird at that point.
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  Speaker 5: It's not worth the batchelism.
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  Speaker 2: And the other thing.
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  Speaker 4: You cannot cook an entire turkey where it's evenly cooked
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  Speaker 4: because very hard.
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  Speaker 6: Most chefs will say, don't try and cook the turkey altogether.
• 6:16
  Speaker 6: You're gonna spatch cock. It is when you you slice
• 6:19
  Speaker 6: it and break the breast. Now, cono, it's an actual
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  Speaker 6: cooking term, you wing nut.
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  Speaker 2: I used to pay big money to be spatch cocked.
• 6:28
  Speaker 2: I just want to let you know.
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  Speaker 6: That you know about wine, the bungholes, cono and wine.
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  Speaker 5: Yeah, yeah, yeah, the punch You know that load is.
• 6:36
  Speaker 6: Actually the actual term of measurement in wine. Okay, keep
• 6:41
  Speaker 6: doing this all day, dirty terms. I know, all right, Neil,
• 6:45
  Speaker 6: you know, let's go right to it.
• 6:46
  Speaker 4: A new Costco salad, so put out.
• 6:51
  Speaker 2: Yeah, no, it's uh yeah. Strangely enough, I'm getting a
• 6:55
  Speaker 2: little tired of Costco stories. I have to tell you.
• 6:57
  Speaker 5: The show is for everyone else. It's not for you.
• 7:00
  Speaker 2: Oh I know, it's not.
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  Speaker 6: No wrong, and some of us actually care about the
• 7:04
  Speaker 6: listener no, and do a little research as to what
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  Speaker 6: they're interested in.
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  Speaker 2: That's wrong too.
• 7:10
  Speaker 6: Oh my gosh, your gravitational pull too much.
• 7:17
  Speaker 4: Costco salad quickly, because I'm tired of Costco already.
• 7:20
  Speaker 6: Listen, people love the Costco rotisserie chicken, yes you're oh yeah, exactly.
• 7:28
  Speaker 5: So here's the deal.
• 7:29
  Speaker 6: That famous rotisserie chicken that everybody loves, a staple there
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  Speaker 6: in the warehouse deli is okay, but now they're using
• 7:41
  Speaker 6: that same chicken in their uh in a new chef
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  Speaker 6: salad that's at the food court, and that's kind of
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  Speaker 6: a big deal. They're utilizing that beloved chicken. And because
• 7:54
  Speaker 6: I like, a chef salad really is just like a
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  Speaker 6: deconstructed sandwich. I mean, you've got everything you could possibly
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  Speaker 6: want in there. So the cherry tomatoes, bacon bitch, you
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  Speaker 6: got crumbled boiled eggs, You've got shredded cheddar cheese, creamy
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  Speaker 6: peppercorn ranch dressing. And now it's got that rotisserie chicken
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  Speaker 6: in there as well. So look for the rotsty rabinery
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  Speaker 6: chicken chef salad on the menu now in the food court.
• 8:22
  Speaker 4: Done done, I will do So this one's for Amy
• 8:26
  Speaker 4: pumpkin pie pop tarts.
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  Speaker 2: Okay, a lot of alliteration there.
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  Speaker 6: These are not new, They've been around for a while.
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  Speaker 6: But I got to tell you, my wife brought some
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  Speaker 6: of these home the other day, and we kind we
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  Speaker 6: always joke about how something sounds better than it actually is.
• 8:42
  Speaker 6: Most of the time you go for a treat or something,
• 8:44
  Speaker 6: you go, oh, this sounds like an interesting combination, and
• 8:46
  Speaker 6: then it's not so great. The Holy pumpkin pie Batman.
• 8:50
  Speaker 6: These pumpkin pie toaster treats are really tasty, and they
• 8:55
  Speaker 6: hit the spot warm or cold, and you can find
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  Speaker 6: them all over the place. And then again, they're not new,
• 9:01
  Speaker 6: they just are seasonal and you can't always find them
• 9:04
  Speaker 6: a place but Vaughn's Walmart Target Albertson's take a look,
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  Speaker 6: and you can find these and they're pretty. They're pretty
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  Speaker 6: damn taste.
• 9:12
  Speaker 4: Well, Amy, I want to you're you're a big fan, obviously.
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  Speaker 2: Do you do the toaster or not? Or both?
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  Speaker 7: Okay, So when I do have pop tarts, I used
• 9:21
  Speaker 7: to just go grab them and eat them, and then
• 9:23
  Speaker 7: one time I thought, oh, it'd be nice if they're
• 9:25
  Speaker 7: warmed up you toast them. They're like one hundred times better.
• 9:28
  Speaker 5: Yeah, you put butter on top even better.
• 9:30
  Speaker 7: Yeah, because it makes the crust flaky, a little.
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  Speaker 5: Bit warm and toasted warm and toast.
• 9:36
  Speaker 6: Yeah.
• 9:36
  Speaker 7: I can't wait to try the pumpkin pie ones. I've
• 9:38
  Speaker 7: never even heard of those.
• 9:39
  Speaker 5: They're very, very good. I was surprised.
• 9:42
  Speaker 2: Smoked salmon.
• 9:46
  Speaker 4: Wow, a little bit of cream cheese, a little bit
• 9:49
  Speaker 4: of smoked salmon on it.
• 9:52
  Speaker 2: Who you guys just don't understand.
• 9:57
  Speaker 6: Oh yeah, yeah that's it.
• 10:01
  Speaker 5: It's weird about the taste, buds. We're not like smoke
• 10:04
  Speaker 5: sam right, we are.
• 10:05
  Speaker 2: No smoke salmon is wonderful.
• 10:07
  Speaker 6: I love smokes past breakfast.
• 10:11
  Speaker 2: Why not French toasts with smoked salmon.
• 10:14
  Speaker 4: Okay, we're done with the foody Friday Friday, and now
• 10:20
  Speaker 4: we end the week with ask Candle anything, and it's
• 10:23
  Speaker 4: all about embarrassing me and usually it does work, so
• 10:27
  Speaker 4: day and moving on, let's do it. It's ask Candle anything.
• 10:33
  Speaker 2: Cono.
• 10:35
  Speaker 5: Hey, handle, Now that you're pimping gold in commercials, how
• 10:38
  Speaker 5: long before you start pimping cryptocurrency?
• 10:43
  Speaker 4: Probably Monday, I would guess. I'm I'm not a big
• 10:48
  Speaker 4: fan of crypto. I don't understand crypto. I don't get it.
• 10:51
  Speaker 4: There's nothing there, I mean, nothing behind crypto. Gold is
• 10:54
  Speaker 4: is real stuff. And let's not mention the word pimping.
• 10:59
  Speaker 4: Why don't we say I'm representing. I am at worst
• 11:04
  Speaker 4: pitching pimping.
• 11:06
  Speaker 5: He representing? Ain't easy, bro?
• 11:08
  Speaker 4: Yeah, I wish you could see my hand right now
• 11:10
  Speaker 4: with my finger up.
• 11:12
  Speaker 2: All right?
• 11:12
  Speaker 4: Moving on, Hey, good morning, bill handle, flying fish.
• 11:18
  Speaker 8: I'm not at the airport.
• 11:19
  Speaker 5: I'm on my way to have a soup.
• 11:21
  Speaker 3: You still believe that people are gay if they get pedicures.
• 11:25
  Speaker 8: Or a manicure, or is it that you believe that
• 11:28
  Speaker 8: men are gay who get pedicures and manicures?
• 11:32
  Speaker 2: So, man, what's going on with that?
• 11:34
  Speaker 4: Man? Man?
• 11:35
  Speaker 2: Need your opinion on that?
• 11:36
  Speaker 4: Guse Yeah, I've never seen a straight guy get a
• 11:39
  Speaker 4: manicure or a pedicure.
• 11:40
  Speaker 2: There's just no way they do.
• 11:43
  Speaker 4: Men.
• 11:43
  Speaker 6: No, no, I get manicures and pedicures. They're fantastic. Gay
• 11:50
  Speaker 6: no gay, hold on, let me ask my boyfriend.
• 11:53
  Speaker 4: Yeah, huh, all right, moving on.
• 12:00
  Speaker 8: Good morning. My question is this. You know, anywhere you
• 12:04
  Speaker 8: go nowadays, you always see all these lawsuits advertised on
• 12:08
  Speaker 8: the radio, on the television, all of this. And so
• 12:11
  Speaker 8: my question to Bill is that are these funds or
• 12:14
  Speaker 8: this money that is derived from a lawsuit, is that
• 12:18
  Speaker 8: considered taxable income?
• 12:20
  Speaker 2: And that's actually a decent question. It is not.
• 12:23
  Speaker 4: It is not taxable income, and usually it's fraugile income.
• 12:28
  Speaker 4: That's actually not true. I'm being great.
• 12:31
  Speaker 5: You in a lawsuit, they can't tax it.
• 12:34
  Speaker 2: It's not taxable. Nope, nope, nope, it's not taxable income.
• 12:38
  Speaker 4: It's and and there's a lot of them because we
• 12:40
  Speaker 4: get into a lot of accidents in southern California. I mean,
• 12:43
  Speaker 4: we're a car community. And the quick answer is knowing
• 12:48
  Speaker 4: there are a lot of lawyers out there. That's why
• 12:50
  Speaker 4: I create and handle on a lot dot com because
• 12:53
  Speaker 4: I get asked so often about lawyers and referrals, and
• 12:57
  Speaker 4: there is Let's do one more, Hi, Bill, you frequently
• 13:03
  Speaker 4: talked about food, and please don't change.
• 13:05
  Speaker 5: How much do you actually eat?
• 13:09
  Speaker 2: Lots and lots of food.
• 13:12
  Speaker 4: I eat here on the show, obviously, you know, I
• 13:17
  Speaker 4: eat most of the day. I wake up in the
• 13:20
  Speaker 4: morning and I have breakfast, and then sort of midday,
• 13:23
  Speaker 4: I have a snack and then lunch, and then a snack,
• 13:26
  Speaker 4: and then another snack, then dinner and then a snack.
• 13:29
  Speaker 2: That's how often I eat.
• 13:31
  Speaker 6: How many bagetts and ham and cheese packages do you
• 13:36
  Speaker 6: go through in a week?
• 13:38
  Speaker 4: It depends. Right now, there are no baguettes in my freezer.
• 13:42
  Speaker 4: I go through different phases. I have bagels, I have
• 13:48
  Speaker 4: those square little chia bottle rolls that you get from Costco.
• 13:53
  Speaker 4: I have some sour dough, and I have ham and
• 13:59
  Speaker 4: cheese of course my refrigerator.
• 14:02
  Speaker 2: So there you go. How many a week It depends
• 14:04
  Speaker 2: on when I'm eating him. When I'm eating them.
• 14:05
  Speaker 4: I'll go through five or eight or ten or twelve,
• 14:11
  Speaker 4: sometimes fifteen maybe Cono in California.
• 14:17
  Speaker 3: Question. I know Lindsey has chronic pain. How does she
• 14:21
  Speaker 3: survive flying such a long distance on an airplane and
• 14:27
  Speaker 3: you know, travel and all that. Does she just up
• 14:30
  Speaker 3: her meds pain meds just curious.
• 14:33
  Speaker 2: Yeah, she doesn't take pain meds.
• 14:35
  Speaker 4: She doesn't believe in him, and she survives because she survives.
• 14:39
  Speaker 4: I mean, it's that simple that she's an extraordinary trooper.
• 14:44
  Speaker 4: I don't survive, but she does. That's how she does it. Okay,
• 14:49
  Speaker 4: I mean there's not.
• 14:50
  Speaker 2: Much more to say.
• 14:51
  Speaker 4: Yes, you've said you don't drink alcohol, but being such
• 14:54
  Speaker 4: a foodie, I was wondering if you've ever tried wine
• 14:57
  Speaker 4: over the years, and if there's reason why you.
• 15:00
  Speaker 5: Don't like wine or won't drink it.
• 15:03
  Speaker 4: Yeah, I mean there is a good reason. Of course
• 15:05
  Speaker 4: I've tried it. I mean I'm not a teetotaler. And
• 15:09
  Speaker 4: the reason I don't drink any alcohol is if you
• 15:12
  Speaker 4: remember as a kid, as a little one, and the
• 15:15
  Speaker 4: first time you ever tried alcohol, it sort of tasted
• 15:19
  Speaker 4: like medicine. Eh, doesn't taste very good. I'm still there.
• 15:26
  Speaker 4: I'm still there. It tastes horrible to me. I mean,
• 15:30
  Speaker 4: I'll have you, for example, I'll have my tire or
• 15:33
  Speaker 4: whatever I go to. The alcohol ruins it. So let
• 15:37
  Speaker 4: me have a virgin, which I certainly have never had.
• 15:41
  Speaker 4: Gotten married.
• 15:43
  Speaker 2: Let's move on.
• 15:45
  Speaker 3: Hi.
• 15:46
  Speaker 5: Bill Kim from Lake Forest Question for you.
• 15:48
  Speaker 2: Now that you're living in South Orange County, how do
• 15:51
  Speaker 2: you like the couple of costcos that you have to
• 15:53
  Speaker 2: select from? Do you miss your La Valley one? Curious? Thanks? No,
• 15:58
  Speaker 2: I don't.
• 15:59
  Speaker 4: As as a matter of fact, the costco I go
• 16:01
  Speaker 4: to has has a Smart and Final next to it,
• 16:06
  Speaker 4: and then has a Mexican restaurant where they have some
• 16:09
  Speaker 4: of the best Tamali's and it's about a ten to
• 16:13
  Speaker 4: fifteen minute drive. No, I do not miss the costco
• 16:15
  Speaker 4: I used to go to. I like this Costco. Yes, yes, Cono,
• 16:24
  Speaker 4: that's it here we.
• 16:25
  Speaker 9: Died, Bill, you hadn't mentioned the last time you returned
• 16:29
  Speaker 9: from Italy that your new wife what's her name, Lindsey
• 16:34
  Speaker 9: has stayed behind. Has she returned yet or did she
• 16:37
  Speaker 9: find a real man and hooked up with him and
• 16:39
  Speaker 9: she's still there?
• 16:42
  Speaker 2: The latter she has not yet returned.
• 16:46
  Speaker 4: She stayed with a girlfriend of hers and I had
• 16:49
  Speaker 4: to come back, oh God forbid and work. So yeah,
• 16:54
  Speaker 4: she came back eventually. I think we have time for
• 16:57
  Speaker 4: one more. If you have one costco. If you have no,
• 17:00
  Speaker 4: there goes a little Freudian slip there, okay Costco?
• 17:04
  Speaker 6: Yeah?
• 17:05
  Speaker 5: Questions for Bill?
• 17:06
  Speaker 9: If you could have become anyone still alive for the day.
• 17:09
  Speaker 5: Who would you choose? And why?
• 17:12
  Speaker 2: Wow?
• 17:13
  Speaker 4: Because the people that are now dead. Jeffrey Dahmer h.
• 17:18
  Speaker 2: Free.
• 17:19
  Speaker 4: I'd like to I think I'd like to be Donald Trump.
• 17:24
  Speaker 4: I would have a good time being Donald Trump.
• 17:27
  Speaker 2: It was. Yeah, it doesn't get better than that, does it.
• 17:32
  Speaker 5: You're more similar than you think? Yeah, I know.
• 17:34
  Speaker 4: I mean, I'd love to have you know, my house
• 17:38
  Speaker 4: look like a like an Iranian whorehouse. I would love
• 17:43
  Speaker 4: to have everybody just suck up to me on on
• 17:46
  Speaker 4: a just incredible basis, which people don't. I think we
• 17:51
  Speaker 4: do a choice, sir, thank you, and we do have
• 17:53
  Speaker 4: time for one more. Nope, we're done. Oh yeah, we're done.
• 17:57
  Speaker 4: All right, Yeah, we are done. Gary and Shannon up
• 18:01
  Speaker 4: live from the Luchador Brewing Company in Chino Hills, starting
• 18:05
  Speaker 4: in just a few moments tomorrow morning at eight o'clock,
• 18:09
  Speaker 4: following the Home Show with Dean Sharp, I'm on at
• 18:15
  Speaker 4: eleven eleven till eight o'clock till eleven and then don't.
• 18:19
  Speaker 2: Forget Neil with the Fork Report.
• 18:22
  Speaker 4: And we're moving towards Thanksgiving, so there will probably be
• 18:25
  Speaker 4: a lot of Thanksgiving talk.
• 18:27
  Speaker 2: Hey, enjoy the rain, get wet or don't.
• 18:31
  Speaker 4: And we'll see you Monday morning, starting all over again.
• 18:35
  Speaker 4: If you're not sick of me, I believe me. I'm
• 18:37
  Speaker 4: sick of you and the entire morning crowd. Five Am,
• 18:42
  Speaker 4: Amy and Will and of course Codo, who is always here,
• 18:46
  Speaker 4: Neil and I a board and Amy. By the way,
• 18:49
  Speaker 4: that referral that I was going to give you, I
• 18:52
  Speaker 4: will work on it today. I forgot and I apologize
• 18:55
  Speaker 4: for that. Okay, thanks, Okay, you're welcome. Oh yeah, and Anne.
• 19:00
  Speaker 4: I can't see Anne. I don't know where the hell
• 19:02
  Speaker 4: she went. And there's Will and Anne is somewhere. Okay,
• 19:07
  Speaker 4: you're pointing your pointing there? Okay, oh there you are, Hey,
• 19:12
  Speaker 4: thank you. A. You know, A you have a problem
• 19:15
  Speaker 4: with your finger you're showing.
• 19:17
  Speaker 2: Uh is that a little wound you have there? Kfi
• 19:20
  Speaker 2: A M sixty.
• 19:23
  Speaker 1: You've been listening to the Bill Handle Show Catch My
• 19:25
  Speaker 1: Show Monday through Friday six am to nine am, and
• 19:28
  Speaker 1: anytime on demand on the iHeartRadio app.