Volledige transcriptie van @ForkReport Hour 1 | When Eating Read The Directions

thinly sliced 36 00:02:11.360 --> 00:02:14.520 red cabbage. You can add in other veggies like chopped 37 00:02:14.520 --> 00:02:18.560 broccoli or cauliflower. I like bell peppers. Cucumbers are also 38 00:02:18.599 --> 00:02:22.879 really great. Tomatoes and cucumbers, though you want to keep 39 00:02:22.960 --> 00:02:25.400 whole until you use them. You don't want them to 40 00:02:25.479 --> 00:02:28.919 lose their freshness, and you know you're going to be 41 00:02:28.960 --> 00:02:31.759 turning this stuff over depending on who's using it in 42 00:02:31.800 --> 00:02:34.520 the house, but you want to make sure that everything 43 00:02:34.800 --> 00:02:38.800 is fresh. You get your proteins so you can make 44 00:02:38.840 --> 00:02:41.599 your salads more filling, give you a little more energy 45 00:02:41.639 --> 00:02:45.719 boost with proteins, like grilled chicken. You can use tofi 46 00:02:46.120 --> 00:02:51.280 tofu rather I like grilled tofu. Otherwise you know it's tofu. 47 00:02:51.479 --> 00:02:56.439 It's more like a dense substance than it is anything else, 48 00:02:56.439 --> 00:02:59.159 And tofu really takes on the flavor of other things. 49 00:02:59.199 --> 00:03:03.000 So maybe I'll do a little tariaki or something like 50 00:03:03.039 --> 00:03:09.439 that and seer off the tofu. You do beans, canned fish. 51 00:03:09.599 --> 00:03:13.240 Some people like sardines or salmon or tuna. Tuna's fine 52 00:03:13.280 --> 00:03:17.080 for me, Salmon's fine for me. Sardines aren't really my jam. 53 00:03:17.599 --> 00:03:22.919 You can also use crunchy seasoned chickpeas, homemade roasted tofu, 54 00:03:23.120 --> 00:03:27.000 like we talked about crumbles, or things like that. If 55 00:03:27.199 --> 00:03:30.120 I'm going to do if I want a little green 56 00:03:30.680 --> 00:03:33.560 a different kind of bean in there. Something you can 57 00:03:33.639 --> 00:03:39.719 also use at a mummy, which is great. Okay. As 58 00:03:39.759 --> 00:03:44.560 far as extras go, you can put things like crotons, 59 00:03:44.560 --> 00:03:50.120 of course, dried avocado or diced avocado rather pomegranate seeds, 60 00:03:50.159 --> 00:03:53.879 if you're into that. Nuts, you can use different cheeses, 61 00:03:54.719 --> 00:03:57.599 and you can be creative with some leftovers as well, 62 00:03:57.719 --> 00:04:00.240 like if you've got sliced steak or roasted veg cheese 63 00:04:00.319 --> 00:04:02.599 or whatever, you toss that in there as well. Now, 64 00:04:02.639 --> 00:04:09.159 when it comes to dressings, dressings are great to make, 65 00:04:09.199 --> 00:04:11.000 and I'm going to teach you that in just a second. 66 00:04:11.039 --> 00:04:13.840 But you can buy store abot stuff. That's there's no 67 00:04:13.879 --> 00:04:16.240 problem with that. It's just when you're controlling. If you 68 00:04:16.240 --> 00:04:18.680 want to control the things in there, whether it's salt, 69 00:04:19.240 --> 00:04:22.800 whether it's sugar or anything like that, the preservatives, then 70 00:04:22.879 --> 00:04:25.240 you can do it yourself. But there are some great 71 00:04:25.600 --> 00:04:29.439 dressings out there as well, So you keep your refrigerator 72 00:04:29.519 --> 00:04:35.000 stocked with all these essentials and it just makes it easier. 73 00:04:35.000 --> 00:04:37.600 And you can buy these little trays like, for instance, 74 00:04:37.639 --> 00:04:44.199 sometime ago, I got this long like toppings tray and 75 00:04:44.279 --> 00:04:46.519 you can get it at your you can get it online, 76 00:04:46.560 --> 00:04:49.920 but you can get them at your local restaurant supply 77 00:04:50.000 --> 00:04:53.519 store as well. And they just have little containers set 78 00:04:53.560 --> 00:04:56.319 into like a metal sleeve that they kind of sit 79 00:04:56.439 --> 00:04:58.360 or container. They all sit in and then it has 80 00:04:58.360 --> 00:05:02.519 a plexiglass lid that goes down on them. And sometimes 81 00:05:02.560 --> 00:05:05.240 when I'm making you know, when we have kids over 82 00:05:05.519 --> 00:05:08.560 for my son Max or something like a birthday party 83 00:05:08.639 --> 00:05:11.480 or gathering, then I'll put pizza toppings in there, and 84 00:05:11.519 --> 00:05:14.519 I'll make custom little pizzas for everybody, and the kids 85 00:05:14.560 --> 00:05:17.199 get to point to whatever they want. Right. Well, you 86 00:05:17.199 --> 00:05:19.959 can do the same thing here. Another thing is is 87 00:05:20.000 --> 00:05:24.319 that you can use this so called refrigerator salad bar 88 00:05:24.959 --> 00:05:27.600 as a way to dress up your sandwiches as well. 89 00:05:27.639 --> 00:05:30.399 You kind of have this built in sandwich shop in 90 00:05:30.439 --> 00:05:34.519 your refrigerator as well. Okay, when it comes to toppings, 91 00:05:35.240 --> 00:05:37.920 not toppings, when it comes to dressings. Rather, I want 92 00:05:37.959 --> 00:05:40.680 to talk about very simple salad dressings because this is 93 00:05:40.680 --> 00:05:43.319 one of the things that a lot of people, maybe 94 00:05:43.319 --> 00:05:45.279 not you because you listen to the program and you 95 00:05:45.319 --> 00:05:48.000 may make this yourself, but a lot of people don't 96 00:05:48.040 --> 00:05:52.759 think of making themselves. And it's pretty easy to do. 97 00:05:53.240 --> 00:05:57.399 You control everything, it's fresh for one, You control the ingredients, 98 00:05:58.079 --> 00:06:01.120 and it can be very simple. So here's what I like. 99 00:06:01.560 --> 00:06:08.079 A Dijon mustard dressing, so honey mustard dressing, things like that, 100 00:06:08.279 --> 00:06:13.439 fantastic but it's super simple. You just need olive oil 101 00:06:14.560 --> 00:06:18.000 and now in acid. Lemon juice is what I prefer. 102 00:06:18.120 --> 00:06:22.240 But you can use vinegar if you want, garlic, some 103 00:06:22.319 --> 00:06:26.839 Dijon mustard, some salt and pepper and that's it. It's 104

00:06:27.079 --> 00:06:30.439 very easy to put together your own salad dressing and 105 00:06:30.480 --> 00:06:33.759 you mix it up in like five minutes. Works pretty 106 00:06:33.839 --> 00:06:36.680 much for everything and anything that you're going to be 107 00:06:36.720 --> 00:06:40.120 putting into your salad bowl. So the cool thing about 108 00:06:40.240 --> 00:06:42.800 this basic recipe is that you can change it up. 109 00:06:43.439 --> 00:06:46.879 You can use different vinegars, you can use different mustards, 110 00:06:47.279 --> 00:06:50.199 throwing some herbs here and there, you know, for your 111 00:06:50.199 --> 00:06:53.519 fancy self. You can even make a large batch and 112 00:06:53.639 --> 00:06:56.800 use it throughout the week. On the dietary end, these 113 00:06:56.920 --> 00:06:59.920 the breakdown that I've given you. The dressing is naturally 114 00:07:00.519 --> 00:07:04.480 gluten free, it's vegetarian, and it's even vegan, so you 115 00:07:04.519 --> 00:07:07.279 can kind of control those things if you have dietary 116 00:07:07.319 --> 00:07:11.360 restrictions or desires there. So what you need is three 117 00:07:11.360 --> 00:07:15.120 tablespoons of good olive oil. It does make a difference 118 00:07:15.160 --> 00:07:18.199 if you have the good stuff. California olive oil is 119 00:07:18.360 --> 00:07:21.120 very good. Don't a lot of the Italian stuff and 120 00:07:21.199 --> 00:07:24.199 the things you see in the store are garbage, and 121 00:07:24.759 --> 00:07:26.519 try and get you in on the fact that they're 122 00:07:26.519 --> 00:07:30.920 imported or they're Italian or something. California olive oil is fantastic. 123 00:07:32.040 --> 00:07:35.240 One small garlic clove minced, or you can use a 124 00:07:35.240 --> 00:07:37.600 half teaspoon of garlic powder if you're in a rush 125 00:07:37.600 --> 00:07:41.279 and that's what you have on hand. One tablespoon of 126 00:07:41.319 --> 00:07:43.839 fresh lemon juice, or you can try like a red 127 00:07:43.879 --> 00:07:51.399 wine vinegar, one teaspoon Dijon mustard, half teaspoon salt, quarter teaspoon, 128 00:07:51.680 --> 00:07:54.120 black pepper, and just kind of throw everything into a 129 00:07:54.519 --> 00:07:57.720 bowl and you can toss it together with a little 130 00:07:57.720 --> 00:07:59.600 whisk there, or you could put it in a jar 131 00:07:59.639 --> 00:08:01.399 if with the lid, you put in the jar and 132 00:08:01.480 --> 00:08:03.079 just shake it up. You want to mix it really 133 00:08:03.120 --> 00:08:05.639 well and pling those things together and that's it. And 134 00:08:05.759 --> 00:08:08.839 you can keep it in the fridge for a few 135 00:08:08.920 --> 00:08:12.519 three days whatever and bring it out when you want 136 00:08:12.560 --> 00:08:16.600 to enjoy it. And it's quite simple. Okay, I'll come back. 137 00:08:16.720 --> 00:08:18.560 We'll break down a little bit more about the solid 138 00:08:18.639 --> 00:08:22.560 dressing and a

very simple way to memorize how to 139 00:08:22.560 --> 00:08:25.360 make a vinaigrette. When we return. 140 00:08:25.600 --> 00:08:28.560 You're listening to the fork report with Nil Sevedra on 141 00:08:28.680 --> 00:08:31.160 demand from KFI AM six forty. 142 00:08:32.080 --> 00:08:36.200 How do you do? Thanks for hanging out today, all right, 143 00:08:36.240 --> 00:08:40.159 we were talking about technique of the week. We're talking 144 00:08:40.159 --> 00:08:43.919 about this trend of having salad bars in your refrigerator, 145 00:08:43.960 --> 00:08:47.639 basically breaking down all the elements of a good salad 146 00:08:48.080 --> 00:08:51.799 and having them set aside in your fridge, quick and 147 00:08:51.879 --> 00:08:54.559 easy to go, and how it can make it easier 148 00:08:54.559 --> 00:08:58.840 to put nutritious food in your body simply there at 149 00:08:58.879 --> 00:09:01.759 the house for you and your family. We got through 150 00:09:01.799 --> 00:09:05.600 that and we started getting into making salad dressings, which 151 00:09:05.720 --> 00:09:08.840 is super duper easy and the cool thing is you 152 00:09:08.879 --> 00:09:13.159 can control all the flavors yourself. So it's something I 153 00:09:13.200 --> 00:09:15.840 think that is worth learning to do because it's not 154 00:09:16.000 --> 00:09:20.159 that difficult. I got into a particular one that I 155 00:09:20.200 --> 00:09:23.960 came across online that is delicious and it's just a 156 00:09:24.000 --> 00:09:28.159 simple Dijon mustard salad dressing. So you can go back 157 00:09:28.240 --> 00:09:32.559 and listen to that at KFI AM six forty dot 158 00:09:32.559 --> 00:09:35.759 com in the podcast area, or of course I Heart 159 00:09:35.840 --> 00:09:39.600 Radio dot com as well, so you can listen to 160 00:09:39.639 --> 00:09:41.919 that when you wish to break that one down. But 161 00:09:41.960 --> 00:09:43.519 one of the tips I want to talk about because 162 00:09:43.519 --> 00:09:46.039 it does have they do have acids in them. In 163 00:09:46.080 --> 00:09:50.159 this case, I say, using a little lemon juice as 164 00:09:50.200 --> 00:09:54.519 your acid. You can use other things like vinegar as well. 165 00:09:55.759 --> 00:09:58.960 Just think of it this way though. If you're using 166 00:09:58.960 --> 00:10:01.399 a vinegar instead of lemon juice, you can keep it 167 00:10:01.440 --> 00:10:03.159 in the fridge fro up to a week. And that 168 00:10:03.279 --> 00:10:06.960 is because the actual natural or fresh lemon juice is 169 00:10:06.960 --> 00:10:11.480 going to break down after a while, and the acid 170 00:10:11.600 --> 00:10:13.879 in the vinegar is gonna hold up a little longer. 171 00:10:14.000 --> 00:10:17.159 If you want it sweeter, you can add a little honey. 172 00:10:17.159 --> 00:10:21.039 You can add a little maple syrup to your dressings 173 00:10:21.080 --> 00:10:24.360 there if you like it's spicy, some red pepper flakes 174 00:10:24.480 --> 00:10:27.240 or maybe a little siacha in there will do you 175 00:10:27.360 --> 00:10:30.600 Just write, play around with different herbs, different spices and 176 00:10:30.679 --> 00:10:33.240 things that you like. You make it your own, and 177 00:10:33.279 --> 00:10:36.159 then just make sure you write everything down, your proportions 178 00:10:36.200 --> 00:10:38.879 if you're adding to something, because you may just stumble 179 00:10:38.879 --> 00:10:42.360 across the perfect salad dressing for you and your family 180 00:10:42.679 --> 00:10:44.919 and everybody's oh, I love it, I love it, and 181 00:10:44.960 --> 00:10:46.720 then you can't remember how to make it again. But 182 00:10:47.320 --> 00:10:49.480 give it a try. Now I want to talk to 183 00:10:49.519 --> 00:10:54.080 you about making your own vinaigrettes. Not only did this 184 00:10:54.159 --> 00:11:00.360 blow my mind. Some time ago, I learned about ratios 185 00:11:00.639 --> 00:11:05.120 and Michael Rohlman wrote a book called Ratio and it 186 00:11:05.159 --> 00:11:08.240 basically breaks down I've talked about it on the show before. 187 00:11:08.399 --> 00:11:12.720 I've even had Michael on the program before. Bright just 188 00:11:12.799 --> 00:11:17.120 super smart guy, and he basically breaks down the concept 189 00:11:17.200 --> 00:11:24.480 of any recipe for the most part into ratios and 190 00:11:24.559 --> 00:11:29.200 everything from a basic cookie to a bread to a 191 00:11:29.360 --> 00:11:33.240 cake that are basically ratios. And we come across this 192 00:11:33.360 --> 00:11:36.480 and things like pound cake. Pound cake was originally pound 193 00:11:36.559 --> 00:11:40.080 of butter, I think pound of flour, pound of sugar, 194 00:11:40.480 --> 00:11:43.600 something like that, and that's why they call it pound cake. Well, 195 00:11:43.600 --> 00:11:47.159 those are ratios. That's a one to one to one ratio. Well, 196 00:11:47.320 --> 00:11:51.679 when it comes to the ratio for vinagrette, it's just 197 00:11:51.840 --> 00:11:57.120 three parts oil, one part vinegar. That's it. So three 198 00:11:57.200 --> 00:12:02.480 parts oil, one part acid, So the oils can change, 199 00:12:02.519 --> 00:12:04.679 the acid could change, and then the things that you 200 00:12:04.759 --> 00:12:07.879 want to put in there to add whatever you want 201 00:12:08.279 --> 00:12:11.519 is how you build it. So it's super easy to remember. 202 00:12:11.600 --> 00:12:15.879 And I've seen chefs whip this up before and I've 203 00:12:15.879 --> 00:12:17.879 been blown away, like just at the table they go Okay, 204 00:12:17.960 --> 00:12:20.000 well we've got these things. We're going to throw this together. 205 00:12:20.480 --> 00:12:22.639 So that's all you need to do. You could play 206 00:12:22.679 --> 00:12:25.320 around with it if you want it tangier, maybe a 207 00:12:25.360 --> 00:12:29.120 little less oil you want if you're using lime juice 208 00:12:29.279 --> 00:12:32.120

instead of vinegar, you might want more oil. It's all 209 00:12:32.200 --> 00:12:35.120 about that taste in the balance. But you can do 210 00:12:35.240 --> 00:12:38.759 it based on that three to one principal. Three parts oil, 211 00:12:39.080 --> 00:12:42.600 one part vinegar. So if you want to get an 212 00:12:42.600 --> 00:12:46.360 idea of whipping up some of these vinegrettes, just start 213 00:12:46.399 --> 00:12:50.200 thinking of it this way. Start with two tablespoons of 214 00:12:50.279 --> 00:12:55.360 sherry vinegar and six tablespoons of olive oil as your base, 215 00:12:57.240 --> 00:12:58.879 and then you can do all kinds of things. You 216 00:12:58.879 --> 00:13:03.720 can mix in cement, minced shallat, some salt, some pepper, 217 00:13:04.440 --> 00:13:06.519 add to your vinegar, you give it a quick stir, 218 00:13:07.720 --> 00:13:10.879 you whiske in your oil. You want to make sure 219 00:13:10.879 --> 00:13:13.000 that it's moving fast because it's not going to be 220 00:13:13.279 --> 00:13:19.600 like a it's not going to be an emulsion like 221 00:13:20.399 --> 00:13:22.960 a mayonnaise or something like that. But you just want 222 00:13:23.000 --> 00:13:25.240 to kind of bring them together. They will separate in 223 00:13:25.279 --> 00:13:26.720 the fridge and then you shake them up and they'll 224 00:13:26.720 --> 00:13:30.679 be good. A tarragon, mustard vinaigrette. You take that first 225 00:13:30.720 --> 00:13:35.320 recipe two tablespoons of sherry vinegar six tablespoons of olive 226 00:13:35.320 --> 00:13:38.279 oil as your base, and then you add some whole 227 00:13:38.320 --> 00:13:42.840 grain or Dijon mustard, You chop some fresh tarragon, and 228 00:13:43.279 --> 00:13:47.399 you drizzle it over fish or a salad or whatever 229 00:13:47.440 --> 00:13:54.559 you're doing. Grabche vinaigrette, maybe a little fancier if you want. 230 00:13:54.759 --> 00:13:58.240 You start with that cherry shallat base. You add some mustard, 231 00:13:58.320 --> 00:14:02.759 then you mix in chopped hard boil egg, tiny little 232 00:14:02.840 --> 00:14:09.120 those tiny little pickles, some capers, and you could put 233 00:14:09.120 --> 00:14:11.639 that on pork, or you could put it on a 234 00:14:11.720 --> 00:14:15.000 salad with bacon. And the cool thing is that once 235 00:14:15.080 --> 00:14:19.159 you get comfortable with these ratios and building these things yourself, 236 00:14:19.279 --> 00:14:22.919 like a salad dressing, then you're kind of in control 237 00:14:23.159 --> 00:14:25.879 of all of it because oftentimes you're going to have 238 00:14:25.960 --> 00:14:28.879 these things in the fridge. How many times do we 239 00:14:28.960 --> 00:14:30.840 do that? I know I do this a lot at 240 00:14:30.879 --> 00:14:33.440 the house. When you go to the refrigerator for a 241 00:14:33.559 --> 00:14:36.120 dressing and then you pull them You've got like ten 242 00:14:36.159 --> 00:14:39.480 of them and you pull them out and they're all expired, 243 00:14:39.840 --> 00:14:46.799 and I mean expired expired like nineteen. No, i'd be 244 00:14:46.840 --> 00:14:51.679 way expired, like twenty twenty. Let's say almost like my 245 00:14:51.759 --> 00:14:58.600 mom's house, is this spice from nineteen forty, so this 246 00:14:58.720 --> 00:15:00.840 you'll be able to put them together. They're quite simply, 247 00:15:01.279 --> 00:15:03.320 and you could try different oils as well. Tons of 248 00:15:03.360 --> 00:15:08.159 different oils out there. Walnut oil, there's avocado oil, there's 249 00:15:08.200 --> 00:15:12.039 different herbs. Sometimes you can even get flavored oils. I 250 00:15:12.080 --> 00:15:15.840 love great flavored oils as well. So think about that. 251 00:15:15.919 --> 00:15:18.919 And this is how you put something fun and delicious 252 00:15:18.960 --> 00:15:22.679 together and more helpful because you're controlling all the ingredients. 253 00:15:22.720 --> 00:15:25.559 At home, you're listening to The Fork Report with Neil 254 00:15:25.600 --> 00:15:28.919 Savedra on demand from KFI AM six forty. 255 00:15:29.000 --> 00:15:31.679 Hey, everybody, Happy Saturday to you. It's the Fork Report. 256 00:15:32.360 --> 00:15:35.159 I am your well fed host, Neil Savedra. How do 257 00:15:35.200 --> 00:15:38.039 you do. Thanks for hanging out on this Saturday. Happy 258 00:15:38.080 --> 00:15:40.440 to be with you. I can't believe it. I'm looking 259 00:15:40.480 --> 00:15:42.399 at some of my notes and coming up in the 260 00:15:42.480 --> 00:15:45.639 three pm hour, we're gonna talk about Octoberfest, and I'm like, 261 00:15:46.320 --> 00:15:53.519 October October. It's already September twenty first. Can you believe it? 262 00:15:53.600 --> 00:15:58.840 We're looking at October. I've already and she's I think 263 00:15:58.840 --> 00:16:02.399 probably in August and stuff for Halloween. But any who, 264 00:16:02.960 --> 00:16:05.600 October is coming. I can't believe it. So we're gonna 265 00:16:05.600 --> 00:16:08.279 be talking about october Fest in just a little bit. Plus. 266 00:16:08.360 --> 00:16:10.039 I think on the fifth of October, I'm going to 267 00:16:10.080 --> 00:16:13.840 be out at a Piqito Moss broadcasting live. It might 268 00:16:13.879 --> 00:16:16.919 even be here in Burbank, but I haven't gotten the 269 00:16:16.960 --> 00:16:19.840 confirmation just yet. We'll let you know where that's going 270 00:16:19.919 --> 00:16:25.799 to be. What else is coming up? Oh Amy King 271 00:16:26.159 --> 00:16:29.399 from Wake Up Call and Yours Truly, we will be 272 00:16:29.519 --> 00:16:33.679 going over the Edge this coming Friday, like a week 273 00:16:33.879 --> 00:16:38.080 from yesterday. We will be going over the Edge at 274 00:16:38.080 --> 00:16:40.799 the Hilton off the one to one freeway there in 275 00:16:40.919 --> 00:16:45.039 Universal City, right by Universal Studios. Why are we doing that? 276 00:16:45.159 --> 00:16:48.720 That is for

the Union Rescue Mission. Just help one 277 00:16:49.080 --> 00:16:53.919 is their goal. And you know, if you what Mother 278 00:16:54.000 --> 00:16:58.039 Teresa said, if you can't feed a thousand, feed at 279 00:16:58.120 --> 00:17:02.360 least one. And so we're part of the Union Rescue 280 00:17:02.360 --> 00:17:04.799 Mission to get awareness out there and to build awareness 281 00:17:04.799 --> 00:17:10.680 that they need your donations desperately. They are a dry mission, 282 00:17:10.720 --> 00:17:16.039 which means people that go to them for help commit 283 00:17:16.119 --> 00:17:19.160 to not using drugs, commit to not using alcohol and 284 00:17:19.240 --> 00:17:21.319 go in there and really want to change their life 285 00:17:21.319 --> 00:17:24.319 and get off the streets. And isolute that so much 286 00:17:24.759 --> 00:17:28.279 so that when I saw their presentation for this project, 287 00:17:28.880 --> 00:17:31.599 they became one of my regular charities, one of my 288 00:17:31.680 --> 00:17:35.319 regular local charities, and I've data dedicated some money to 289 00:17:35.359 --> 00:17:38.480 them each month, and if you feel moved to do that, 290 00:17:38.640 --> 00:17:41.119 I encourage you to do that as well. But to 291 00:17:41.160 --> 00:17:44.839 get awareness, we're going to go over the edge and 292 00:17:44.880 --> 00:17:47.920 we're going to repel down the side of a twenty 293 00:17:47.960 --> 00:17:52.079 five story building approximately two hundred and fifty feet. It's 294 00:17:52.079 --> 00:17:55.279 scary as heck. I looked over it and I'm scared 295 00:17:55.279 --> 00:17:58.680 of heights, but I am down to do it because 296 00:17:58.680 --> 00:18:00.799 I think it's a fantastic cost. Now, if you want 297 00:18:00.839 --> 00:18:04.640 to donate, super duper simple. All you do is go 298 00:18:04.799 --> 00:18:10.440 to just Help and the number one just Help one 299 00:18:10.559 --> 00:18:14.599 dot org dot org and you'll see donate and you 300 00:18:14.640 --> 00:18:16.440 can click on donate. Then you can look for the 301 00:18:16.480 --> 00:18:19.680 teams and you go to the team and it says 302 00:18:19.720 --> 00:18:24.680 iHeartMedia and our buddy Patrick set that up here, and 303 00:18:24.759 --> 00:18:28.720 you can donate there and we're really just you know, 304 00:18:28.759 --> 00:18:32.000 whatever you can spare would be great, And if you 305 00:18:32.039 --> 00:18:34.480 want to go. You ever thought, wow, I want to 306 00:18:34.480 --> 00:18:37.920 repel down a building. I think if you raise one 307 00:18:37.920 --> 00:18:42.920 thousand dollars you can repel down the building as well. 308 00:18:43.000 --> 00:18:44.720 So that's kind of cool. I'll tell you more about 309 00:18:44.759 --> 00:18:47.079 it coming up as well. But if you do that, 310 00:18:47.400 --> 00:18:51.279 just help the number one, Just help one dot org 311 00:18:51.599 --> 00:18:53.920 and donate. That would be very very cool. All right. 312 00:18:53.920 --> 00:18:57.480 Trader Joe's. Who doesn't like Trader Joe's, Right, Trader Joe's 313 00:18:57.519 --> 00:19:01.480 has great food, great prices, horrible parking, you know the 314 00:19:01.519 --> 00:19:05.000 one I'm talking about. Well, there is also a lot 315 00:19:05.039 --> 00:19:11.119 of well, let's not say frustration. But here's some tips 316 00:19:11.799 --> 00:19:13.839 on what not to do. And this is from a 317 00:19:13.880 --> 00:19:17.559 former employee of Trader Joe's and I thought they were 318 00:19:17.559 --> 00:19:20.039 pretty reasonable, probably good tips for all of us to know. 319 00:19:20.160 --> 00:19:23.400 One is complaining about the crowds, they can't do anything. 320 00:19:24.519 --> 00:19:27.319 The whole thing about Trader Joe's, and the reason why 321 00:19:27.440 --> 00:19:29.920 their parking lots are so small, by the way, is 322 00:19:29.960 --> 00:19:34.160 because their stores are small, and the store dictates how 323 00:19:34.200 --> 00:19:37.440 many parking spaces you have. So when they go to 324 00:19:37.480 --> 00:19:39.720 fill a store somewhere, and usually it's a building that's 325 00:19:39.720 --> 00:19:43.640 already been built, but sometimes they go into a place 326 00:19:43.680 --> 00:19:47.160 that they build. They're looking. They don't want to compete 327 00:19:47.240 --> 00:19:51.759 with the big grocers. That's their whole thing, right, So 328 00:19:52.039 --> 00:19:55.680 they have a smaller store, which means smaller parking, which 329 00:19:55.720 --> 00:19:58.960 means bigger crowds. Because everybody loves them. Don't complain to them. 330 00:20:00.079 --> 00:20:04.920 There there's nothing they can do, and you're just part 331 00:20:04.960 --> 00:20:07.680 of the problem as well. But they're help They're there 332 00:20:07.720 --> 00:20:09.640 to help you if you need anything, to point you 333 00:20:09.720 --> 00:20:12.880 in the direction you need to go. One of the 334 00:20:12.920 --> 00:20:14.480 things that I thought was cool is one of their 335 00:20:14.480 --> 00:20:18.599 pet peeves is skipping on the samples. You got to 336 00:20:18.640 --> 00:20:20.480 take advantage of the samples they want you to and 337 00:20:20.519 --> 00:20:24.240 this is a cool thing. This is beyond even sample stations. 338 00:20:25.440 --> 00:20:28.599 The crew members can often provide, if you ask nicely, 339 00:20:28.720 --> 00:20:31.599 samples of new products too. And if you don't like something, 340 00:20:31.599 --> 00:20:33.640 there's no need to return it because you can sample 341 00:20:33.680 --> 00:20:37.799 it and they, you know, often get to enjoy the leftover. 342 00:20:37.920 --> 00:20:40.359 So they open them up and if you want them 343 00:20:40.400 --> 00:20:42.240 to open you as nicely and they can open something 344 00:20:42.319 --> 00:20:46.480 up for you to taste it. Okay. Another thing not 345 00:20:46.599 --> 00:20:49.359 to do? What not to do? So, says an

employee. 346 00:20:49.359 --> 00:20:53.920 A former employee of Trader Joe's overstepping with employees. So 347 00:20:55.079 --> 00:21:00.440 grocery workers at Trader Joe's are specialized, their folk. A 348 00:21:00.440 --> 00:21:02.799 lot of the things that they do you may not notice. 349 00:21:03.559 --> 00:21:07.920 Some of them may even be in the restaurant industry, 350 00:21:07.960 --> 00:21:13.599 maybe even chefs, things like that. And if they're looking 351 00:21:13.640 --> 00:21:16.640 at something in their hand or they're looking over they're 352 00:21:16.640 --> 00:21:19.880 looking for code. They know what the product is, they 353 00:21:19.880 --> 00:21:22.440 know what they have there. Keep in mind their experts 354 00:21:22.480 --> 00:21:25.880 and that you can ask them questions. Any social media 355 00:21:26.039 --> 00:21:29.680 trend that comes their way is going to clean out 356 00:21:29.720 --> 00:21:31.720 certain parts of the store. If there's some sort of 357 00:21:31.720 --> 00:21:35.160 TikTok trend on cheese, those cheeses are going to be gone. 358 00:21:35.200 --> 00:21:39.200 They're going to be wiped out. And don't complain to them. 359 00:21:39.559 --> 00:21:42.920 Ask for alternatives. They'll do what they can. Hoarding products. 360 00:21:43.559 --> 00:21:46.079 You don't need to stockpile items, and this is something 361 00:21:46.160 --> 00:21:48.400 I think people miss. If you know you're going to 362 00:21:48.440 --> 00:21:51.200 have a party or you want something a lot of something, 363 00:21:52.920 --> 00:21:55.319 go ahead and ask. And I think you can do 364 00:21:55.359 --> 00:21:57.480 this at any store if you give them enough time. 365 00:21:57.880 --> 00:22:02.000 If you need large quantities of something special, order it. 366 00:22:03.519 --> 00:22:05.000 A lot of people don't think you can do that. 367 00:22:05.400 --> 00:22:07.799 You give the store a call ahead of time and 368 00:22:08.079 --> 00:22:10.559 you say I want a certain amount of this, and 369 00:22:10.640 --> 00:22:13.640 they will help you set that aside or take care 370 00:22:13.680 --> 00:22:18.599 of that, because otherwise what you end up doing is 371 00:22:18.680 --> 00:22:21.039 cleaning out the store of that thing, and now other 372 00:22:21.039 --> 00:22:24.319 people can't get it because they're not planning for your party. 373 00:22:24.920 --> 00:22:28.920 They're planning for the regular usage and all of that. Okay, 374 00:22:29.359 --> 00:22:33.319 so don't just order more of something. Call store and 375 00:22:33.319 --> 00:22:36.200 say I need a large amount of this. Can we 376 00:22:36.359 --> 00:22:39.400 order it? And they will take care of you. Discount 377 00:22:40.000 --> 00:22:43.400 discontinued items. Don't take it personally. Things come and go 378 00:22:44.079 --> 00:22:46.759 at Trader Joe's. And even if you love them, sorry, 379 00:22:47.839 --> 00:22:49.920 reausable bags are great. A couple of things to

think 380 00:22:49.960 --> 00:22:54.759 about is keep them clean, keep them organized, don't put 381 00:22:54.759 --> 00:22:58.359 them on you don't put them on the table there 382 00:22:58.480 --> 00:23:00.240 to check out and then put all your growth she's 383 00:23:00.279 --> 00:23:03.920 on top of them. That defeats the purpose. Cart etiquette. 384 00:23:04.880 --> 00:23:11.000 Don't share carts without separating items at checkout, or have 385 00:23:11.119 --> 00:23:13.160 the kids sitting on the groceries or things like that. 386 00:23:14.480 --> 00:23:17.279 Let them kind of take care of it, because if 387 00:23:17.319 --> 00:23:19.039 you're sneezing all over the food and then handing it 388 00:23:19.119 --> 00:23:22.000 to them, that's kind of gross as well. And respecting 389 00:23:22.279 --> 00:23:26.039 personal space. Keep in mind that sometimes I've seen this 390 00:23:26.160 --> 00:23:30.000 actually personally. You'll have somebody that works at Trader Joe's 391 00:23:30.519 --> 00:23:33.400 and they're up on a small step stool or something 392 00:23:33.480 --> 00:23:36.359 reaching for something, and people reach between their legs or 393 00:23:36.799 --> 00:23:39.160 cross their body, cross check their body a little bit, 394 00:23:39.759 --> 00:23:45.480 say excuse me, not during the reach, but before the reach. 395 00:23:45.680 --> 00:23:49.519 Excuse me, may I reach here or whatever? And last, 396 00:23:49.519 --> 00:23:52.160 but not least, one of my all time favorites, don't 397 00:23:52.200 --> 00:23:54.759 assume that because the cashier is being nice to you, 398 00:23:54.839 --> 00:23:58.279 they are flirting with you. Their demeanor is supposed to 399 00:23:58.400 --> 00:24:02.640 feel warm and inviting. It's not flirty or coquettish look 400 00:24:02.640 --> 00:24:06.839 at me using the big words. It's just being kind. 401 00:24:07.079 --> 00:24:12.079 So unless you're super, super handsome or beautiful, who knows. 402 00:24:12.240 --> 00:24:14.279 But most of the time, for the rest of us 403 00:24:14.640 --> 00:24:19.200 ugly normal folk, it is just them being kind, all right. 404 00:24:19.240 --> 00:24:21.559 Stick around. Another thing that kind of ties into Trader 405 00:24:21.640 --> 00:24:25.079 Joe's because they have fresh syrup as well, is something 406 00:24:25.240 --> 00:24:29.200 you should not do with real syrup because it can 407 00:24:29.200 --> 00:24:31.079 make you sick. I'll tell you that when we come back. 408 00:24:32.319 --> 00:24:34.640 You've been listening to the Fork Report, you can always 409 00:24:34.680 --> 00:24:37.319 hear us live on KFI AM six forty two to 410 00:24:37.400 --> 00:24:41.079 five pm on Saturday and anytime on demand on the 411 00:24:41.119 --> 00:24:43.839 iHeartRadio app. This is where we get together every Saturday 412 00:24:44.440 --> 00:24:48.480 and just celebrate food today. Yay food. So thanks for 413 00:24:48.519 --> 00:24:50.799 hanging out. We got a lot to get to today. 414 00:24:50.839 --> 00:24:52.880 As I said, we're going to get into some october 415 00:24:52.920 --> 00:24:58.240 Fest celebration in southern California. Here I want to get 416 00:24:58.480 --> 00:25:01.599 to the border's head stuff. Some of the conclusion of 417 00:25:01.680 --> 00:25:04.680 new information that came out this week a week some 418 00:25:04.759 --> 00:25:09.119 issues with cinnamon, what spicy food does to your body. 419 00:25:09.160 --> 00:25:13.440 All kinds of things coming up, So go know where 420 00:25:14.000 --> 00:25:18.119 right now. Syrup. I love syrup. I love real maple syrup. 421 00:25:18.119 --> 00:25:23.119 Who doesn't now. As a kid growing up, I liked 422 00:25:23.400 --> 00:25:26.480 the not so real maple syrup, you know, pancake syrup 423 00:25:26.519 --> 00:25:29.640 and things like that that we had. It tastes yummy, 424 00:25:29.880 --> 00:25:35.000 is sugary and sweet, but it's not necessarily the real stuff. 425 00:25:35.960 --> 00:25:41.480 And we sometimes accidentally poison ourselves in the pantry because 426 00:25:41.519 --> 00:25:43.640 we don't know what goes in the pantry and what doesn't, 427 00:25:44.119 --> 00:25:46.759 so you might be causing problems. There's a story that 428 00:25:46.880 --> 00:25:49.559 was in the news about a week or so ago 429 00:25:50.000 --> 00:25:53.359 of a woman named Anna, young woman she learned surprising 430 00:25:53.440 --> 00:25:57.200 lesson about her maple syrup. She's a TikToker, of course, 431 00:25:57.240 --> 00:26:00.279 aren't they all, And she had a growing following, and 432 00:26:00.319 --> 00:26:06.559 she shared a video she basically revealed this big blunder 433 00:26:06.640 --> 00:26:09.079 that was making her sick. She had been keeping her 434 00:26:09.119 --> 00:26:12.759 Trader Joe's ties into her last segment, Trader Joe's Maple 435 00:26:12.920 --> 00:26:17.799 Syrup in the pantry. I know you're probably thinking, well, 436 00:26:17.799 --> 00:26:20.839 what's wrong with that? It actually needs to be refrigerated. 437 00:26:21.000 --> 00:26:27.200 The difference is because this syrup is fresh and real 438 00:26:27.279 --> 00:26:30.720 and without a bunch of preservatives that depending on where 439 00:26:30.720 --> 00:26:34.640 you're storing at once it's open, it should be in 440 00:26:34.680 --> 00:26:39.519 the refrigerator. So even though the expiration date on it 441 00:26:39.559 --> 00:26:43.920 is in the clear, it may be growing mold on 442 00:26:43.960 --> 00:26:46.599 the inside and causing a problem. And the thing with 443 00:26:46.720 --> 00:26:49.400 Anna is she had been using this syrup on the daily. 444 00:26:50.000 --> 00:26:52.400 She does the overnight oats, you know what those are, 445 00:26:52.720 --> 00:26:58.160 overnight oats, and she would make chia seed dishes, homemade granola, 446 00:26:58.240 --> 00:27:02.039 all those things, and she put them together and every 447 00:27:02.079 --> 00:27:05.640 time she had

her oats that she would put syrup on, 448 00:27:06.319 --> 00:27:09.480 she would feel nauseous by the time she left for work, 449 00:27:10.319 --> 00:27:13.720 and she thought maybe it was the energy drink or whatever. 450 00:27:13.880 --> 00:27:17.759 I love when people have all that real nutritious stuff 451 00:27:17.759 --> 00:27:22.920 and then suck back, you know, nuclear energy drinks, So 452 00:27:22.920 --> 00:27:25.559 she thought it was that. But it wasn't until she 453 00:27:25.799 --> 00:27:30.039 was finishing the bottle of the syrup that she actually 454 00:27:30.079 --> 00:27:36.519 saw these little floating molds in the last drops, and 455 00:27:36.559 --> 00:27:39.920 it finally hit her. The bottle was well within its 456 00:27:39.960 --> 00:27:43.200 expiration date. The expiration date was probably years away at 457 00:27:43.200 --> 00:27:47.359 that point, but she did not see where it said, 458 00:27:47.480 --> 00:27:53.119 please keep refrigerated after opening. And that's a big deal. 459 00:27:54.279 --> 00:27:57.640 Two things you should be looking for keep refrigerated after opening. 460 00:27:58.880 --> 00:28:03.359 For instance, mayo and ketchup. Often you put them in, 461 00:28:03.720 --> 00:28:05.960 you know, especially for mayo, you put them in the 462 00:28:06.000 --> 00:28:09.039 refrigerator after you open them. So look for these two things. 463 00:28:10.240 --> 00:28:12.759 Refrigerate after opening. And then the other thing you should 464 00:28:12.799 --> 00:28:17.839 look about and look at is use within seven days 465 00:28:18.240 --> 00:28:21.200 use or freeze within seven days of opening, or things 466 00:28:21.279 --> 00:28:23.359 like that. When they say these these are giving you 467 00:28:24.000 --> 00:28:27.279 reasons to keep them refrigerated or to use them by 468 00:28:27.279 --> 00:28:31.039 a certain time. So you don't just look at the 469 00:28:31.079 --> 00:28:35.400 expiration date. Because the expiration date. Oftentimes if it's not 470 00:28:35.519 --> 00:28:37.920 usually an expiration date, it's a best by date or 471 00:28:37.920 --> 00:28:41.079 a spoiled date or something like that. Those are it 472 00:28:41.200 --> 00:28:44.240 for the sealed product, usually not for the open product. 473 00:28:44.960 --> 00:28:48.480 So after this young lady Anna, who was talking to 474 00:28:48.519 --> 00:28:51.000 her mom and talking about all that, her mom was shocked. 475 00:28:51.039 --> 00:28:54.000 She's like, I didn't even know that you're supposed to 476 00:28:54.039 --> 00:28:58.920 put syrup bottles in the refrigerator, But that is the case, 477 00:28:59.039 --> 00:29:03.759 especially if you're using the good stuff. So the deal 478 00:29:03.839 --> 00:29:06.799 with maple syrup and refrigeration. Unlike fake syrups that we 479 00:29:06.880 --> 00:29:09.839 probably grew up on, they got tons of preservatives in it, 480 00:29:10.279 --> 00:29:16.359 a bunch of artificial sweeteners. Real maple

syrup doesn't have that, 481 00:29:17.279 --> 00:29:20.480 and so it's more prone to spoilage. It can spoil, 482 00:29:20.640 --> 00:29:25.039 especially goshther, I know it's cooled off, but whether we'd 483 00:29:25.119 --> 00:29:27.480 been having about a week or so ago that it 484 00:29:27.759 --> 00:29:33.359 was so hot outside that even with your air conditioning on, 485 00:29:33.440 --> 00:29:36.359 it seemed like it was still warm everywhere. That these 486 00:29:36.400 --> 00:29:39.440 things can change a lot of people don't think about 487 00:29:39.480 --> 00:29:44.039 that catch up, especially if it is organic soy sauce. 488 00:29:44.079 --> 00:29:46.480 It won't spoil, but it can lose its freshness after 489 00:29:46.480 --> 00:29:50.519 a while there's a lot of sodium in that. Nut flowers, 490 00:29:50.720 --> 00:29:55.279 whole wheat flowers, they spoil faster because the wheat germ 491 00:29:55.359 --> 00:29:57.519 in there and some of the oils, and they can 492 00:29:57.559 --> 00:30:02.200 go rancid. Citrus fruits, womonds, oranges, limes, they last much 493 00:30:02.400 --> 00:30:06.400 longer in the fridge. Butter. It's dairy, so it benefits 494 00:30:06.400 --> 00:30:10.559 from refrigeration. But for me, I don't flip out about that. 495 00:30:10.599 --> 00:30:12.920 I keep the long term stuff in there. But the 496 00:30:12.920 --> 00:30:16.079 stuff that I'm using on the daily for my you know, 497 00:30:16.240 --> 00:30:18.880 toast in the morning or something, I don't worry about 498 00:30:18.880 --> 00:30:20.720 that because it's not going to be out there very long. 499 00:30:21.319 --> 00:30:23.480 Just isn't you're using it on the daily and there's 500 00:30:23.640 --> 00:30:26.400 enough of you in the house that it turns itself 501 00:30:26.440 --> 00:30:30.079 over and you're fined. Organic nut butters they can go 502 00:30:30.160 --> 00:30:31.960 ran sid if left out too long. That's for the 503 00:30:32.000 --> 00:30:37.240 same thing. They keep four about four months at room temperature, 504 00:30:37.480 --> 00:30:40.599 but you know a year or so if they're in 505 00:30:40.640 --> 00:30:45.079 the fridge. Tortillas stay fresh much longer when refrigerated. So 506 00:30:45.680 --> 00:30:49.079 as far as expiration dates, they're not always right because 507 00:30:49.119 --> 00:30:53.519 sometimes they're best if used by best before you know 508 00:30:53.640 --> 00:30:55.759 the quality is going to change, and your tongue should 509 00:30:55.759 --> 00:30:58.119 tell that, tell you that. But the stuff that will 510 00:30:58.119 --> 00:31:02.200 make you sick is the stuff that gets moldy and disgusting. Yeah, 511 00:31:02.359 --> 00:31:05.599 so keep that in mind with your fresh creator Joe's 512 00:31:06.079 --> 00:31:09.680 maple syrup or any organic or maple syrup that is 513 00:31:09.720 --> 00:31:13.599 the real deal and not coming in a bottle shaped 514 00:31:13.640 --> 00:31:16.079 like an old woman or something like that. All Right, 515 00:31:16.359 --> 00:31:19.440 more to come, we come up, coming up. In just 516 00:31:19.480 --> 00:31:22.440 a few minutes from now, we'll get into Octoberfest here 517 00:31:22.440 --> 00:31:24.720 in southern California, So go know 518 00:31:25.200 --> 00:31:28.799 Where you're listening to The Fork Report with Nil Sevedra 519 00:31:29.079 --> 00:31:38.759 on demand from KFI AM six forty