September 10, 2024 • 22 mins
Neil Saavedra joins Phil Shuman and Shannon for #TastyTuesday to talk about fungus, hot dogs and much more!
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Episode Transcript
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Speaker 1 (00:00):
All right, hold on, I gotta pull up a food
joke here as.
Speaker 2 (00:05):
I have a really good one, but given out earlier discussions,
I can't say it.
Speaker 3 (00:08):
Oh really, why not? Is it dirty?
Speaker 1 (00:10):
Well? It has some mature elements to it.
Speaker 3 (00:13):
Oh, let's do it? Can we do it on the food?
Speaker 4 (00:18):
On?
Speaker 1 (00:18):
The food joke has some mature elements?
Speaker 5 (00:21):
Does it involve a hot dog or a donut?
Speaker 6 (00:25):
Hey, Richie, what where did the spaghetti go to dance?
Speaker 1 (00:29):
I don't know where the meatball? Oh my god, let's
hear the dirty one.
Speaker 6 (00:44):
Is with us, our fork reporter extraordinary and we're talking
about funguses today. We're talking about hot dogs, cinnamon TOAs.
Where do you want to start, Neil.
Speaker 5 (00:55):
You can't go wrong on this list. It's about eight
stories deep, and they're all a little bit twisted, like
do you want to start with the fungus because you
mentioned that? So this is interesting, as you both know,
the number comes up a lot with waste food waste,
and food waste is between thirty and forty percent. Now
that those can be things that maybe we don't use
(01:16):
as much, tops of carrots, banana peels, but also actual
byproducts or things that are going that go into making
other foods right, And this is a fascinating story of
science that what they've done is they've taken what we
refer to as waste, some of these food wastes, and
(01:38):
they've introduced them to a fungus. The fungus grows and
ferments and creates a new byproduct that is actually edible,
which is great. Nutritional which is great, but also it's
it renews, it's flavorful, and people tend to like it.
(02:00):
It renews that so called waste into a new food product.
And the closest I can describe this too from everything
I've read about it, is that it is like an
ingredient that is already used in vegan vegan cheeses called
nutritional yeast, which tends to make things taste like cheddar,
(02:21):
like cheese. This particular process has been around for thousands
of years, I believe in Indonesia, and it's been used
to It's used to make soy sauce and things like that.
So this could be a new way to squeeze more
nutritional value out of things that we would consider waste.
Speaker 3 (02:39):
It's sustainable.
Speaker 1 (02:41):
There's the big people that way. It's green.
Speaker 5 (02:47):
They love green too. Green, sustainable. So it's pretty fast,
fascinating tech. It's already used by Submichelin starred chefs as
it creates this new flavor and texture and so it's
not you know, it's not cheap to produce at this
point in this particular way. But this new aspora neurospora
(03:10):
rather is pretty fascinating. They're saying that they're they're messing
around with making these sauteed patties that are it doesn't
sound sexy, I'm sorry, composed of soy pulp that has this.
Speaker 3 (03:23):
Soy pulp that's got nothing but sex involved.
Speaker 5 (03:26):
Right, soy Pulp is opening on the Sahara stage at
Coachella this year.
Speaker 1 (03:31):
So it's just.
Speaker 5 (03:32):
It's kind of it's bizarre, but it makes sense. That's
how we kind of find new products is sometimes you
know that the first person that found booze was by accident.
Speaker 1 (03:44):
Hey, how can the guy drinking the grapes is all
weird right now?
Speaker 5 (03:47):
It's funny, you know, because these things just happen it
and that's how we've learned about how to preserve.
Speaker 1 (03:52):
And new things.
Speaker 3 (03:53):
How did we find hot dogs?
Speaker 1 (03:55):
How did we find hot dogs?
Speaker 3 (03:58):
Let's put this this lip an ass to yet well technically.
Speaker 5 (04:02):
Well they don't the way that sounds well, isn't that
what it's made out of? That's a check that fetish page.
There's an old dedicated.
Speaker 2 (04:12):
But in the beginning of this piece it talks about
the estimate of the food supply that's wasted in this
country and says, thirty to forty is that a realistic number?
Speaker 1 (04:21):
Absolutely, actually is closer. It seems so high. It is
incredibly high.
Speaker 5 (04:25):
And I don't think we understand how much food waste
and how byproducts, whether it's coffee grounds, whether any of
these things they do have further uses. Coffee grounds could
be used in the garden. As a matter of fact,
there's many countries that use banana peels for tea, and
we'll use them for other things as well. There we
(04:47):
have to get better at using those things because.
Speaker 1 (04:50):
The food supply.
Speaker 2 (04:52):
You don't think of coffee grounds and banana peels, I
mean you think of the food.
Speaker 1 (04:56):
Well, there's that as well.
Speaker 6 (04:58):
Hot dogs are made with the muscles of animal meat.
Other parts of the animals, such as the liver and
the hearts, may also be used.
Speaker 1 (05:06):
But here's the thing they're not.
Speaker 5 (05:07):
I've been to plants I've been to where they manufacture
hot dogs. I've been to the coffee plant. First of all,
it is the cleanest place you've ever been to in
your entire life. You could literally eat off that floor,
no joke.
Speaker 1 (05:21):
I would absolutely eat off the floor. Yeah, are you kidding?
I don't care if the floor is dirty. Excuse me,
where's the bacon ret we're in? But I will tell
you it is.
Speaker 5 (05:34):
It is clean as you could possibly imagine, and they're
using you'd be surprised the high end cuts that are
going into those things as well.
Speaker 7 (05:42):
Well.
Speaker 6 (05:43):
Hot dogs are increasingly expensive at NFL stadiums. They say
it'll cost you twenty bucks for a beer and a
hot dog. It's Seattle Rams Chargers beer and a hot
dog twenty bucks. I'll tell you this, it's not the
hot dog that's putting that.
Speaker 1 (06:01):
Price all the way up.
Speaker 6 (06:02):
It's the it's the having people pay through the news
nose for beer because they're going to buy a beer,
and why not price gouge?
Speaker 5 (06:10):
Yeah, and then you give them the salty dog to
make sure they come back for another. But the the
oh yeah.
Speaker 1 (06:19):
It's slower, that's salty dog.
Speaker 6 (06:22):
Hot Dogs are great. Hot Dogs are a game. It's
just it doesn't get back.
Speaker 5 (06:25):
You were the first person I thought of when I
read this story, because I'm like you, not only with
your job, but you're you love sports, so you're constantly
going to see them live.
Speaker 1 (06:35):
Get your brot.
Speaker 6 (06:35):
So what I did the first and first couple of
seasons that I had this job fill for the Chargers
is every stadium I tried out the brought worst. Okay,
so we had a four hour pregame, so I had
extra time, and so I would make my way into
the concourse from the field, get myself abroad, and then
I kind of judged the stadium broughts and found the
best one. My favorite brought was actually at the Oakland Stadium,
(06:59):
which is now not in use, one of the oldest
stadiums in the league.
Speaker 1 (07:03):
Had the best brought.
Speaker 6 (07:04):
I mean they had the peppers and the onions and
the spicy mustard and a bun that held up. It
was just it was perfect. But that was my thing.
Every stadium I'd get the brought worst.
Speaker 3 (07:13):
And then I.
Speaker 6 (07:14):
Realized that that was probably really bad for me, Like
I was really overdoing it.
Speaker 3 (07:17):
On the night rates.
Speaker 5 (07:18):
Oh that with your daily bacon, you're walking bacon. Yeah,
but if you said one a week maybe, Yeah, Well
that's turned out to be a little bit too much.
Speaker 1 (07:26):
It no fun. Yeah that phil one brought a week.
Speaker 2 (07:29):
By the way, where can you get a beer and
a hot dog for twenty bucks anymore?
Speaker 1 (07:33):
Well, that's the point with beer close to twenty bucks?
Speaker 3 (07:36):
Sure, sure, yeah, but that's the way.
Speaker 1 (07:38):
Yeah, anyway, that's that's basically a happy meal.
Speaker 8 (07:41):
Now.
Speaker 1 (07:41):
Anyways, everything's so expensive.
Speaker 5 (07:44):
But keep in mind that you are going to be
paying out the nose for getting a beer with a
hot dogs now at any any game.
Speaker 6 (07:53):
All right, Korean cheese, powder, fried chicken, all the rage.
We'll find out where you can get it. Coming up next,
Neil Sevadra is with us for a Tasty Tuesday. I
noticed that everybody calls it tasty Tuesday, right or handles
is foody Friday. But I was looking at the television
today and I think it was Fox eleven calls it
tasty Tuesday.
Speaker 3 (08:13):
Should we change the name of this? Just something to
think about.
Speaker 1 (08:17):
Tots Tuesday. Change potatoes will be like hyper focused. Then
we'll know if they.
Speaker 3 (08:24):
Steal somebody wants something potato so bad.
Speaker 5 (08:27):
I was going over recipes today and one of them
was a hash with potatoes, and I was like, I'm in.
Speaker 6 (08:32):
All right, potatoes and cheese, power fried chicken. When we
come back. Deborah Mark has the news.
Speaker 9 (08:37):
Here's the latest on the fires burning in southern California.
More evacuations have been ordered in the San Bernardino County
Mountains because of a brush fire that's burned more than
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hundred acres in Tribuco Canyon, and a fire above Glendora
in the Angelus National Forest has now burned more than
(08:57):
thirty seven hundred acres And have reached a verdict in
the trial of the man accused of stabbing Breonna Cooper,
a UCLE grad student, forty six times in an audio
recorded attack at a boutique furniture store in Hancock Park.
That verdict is expected to be read soon. South Land
weather from KF five sunny heights ranging from the upper
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(09:20):
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We have roadwork on the fifteen in Corona.
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And yes, we do have a verdict.
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And it is guilty.
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(15:54):
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(16:17):
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Speaker 2 (16:24):
Wouldn't you expect that to be done before the trial. Yes,
As someone who knows quite a bit about the criminal
justice system, I would think so. But I don't know enough.
I know enough to know, I don't know everything. Nil
Sevedra is with us and we are talking food. And
what is this cheese powder fried chicken you speak of?
Speaker 1 (16:44):
It sounds magical?
Speaker 3 (16:46):
It does, doesn't.
Speaker 6 (16:47):
It looks light and fluffy and fun. And I just
you know, I look at this. I say it tastes
sodium when I look at this picture.
Speaker 5 (16:54):
And you want to respond to it like a good person,
and you want to go, oh, I would never, but
then think about it, you go, I would.
Speaker 1 (17:01):
I would murder that, right, I would just eat it? Yeah,
eat it?
Speaker 3 (17:04):
Yeah, I actually direct you to look away.
Speaker 1 (17:07):
Yeah, you go into your shame closet.
Speaker 5 (17:10):
Yeah, you got a shame closet there, Phil, where you
go and you eat the food.
Speaker 1 (17:16):
Nobody should watch you eat. Yeah, I know what you mean.
Speaker 3 (17:19):
Yeah, sometimes Gary and I will do this.
Speaker 6 (17:21):
Will be like at an event or something, and we'll
have like a commercial break to eat something, and we'll
just say to each other, okay, look away. Yeah, this
is not going to be something anyone.
Speaker 5 (17:30):
This may be that just for cleanliness. Now, this is
Korean cheese powder fried chicken. So imagine this break it
down like a fried chicken wonderfully done, perfectly crunchy fried chicken,
but tossed in the cheese powder that you that you
would get like with Matt Kraft Macaroni and cheese.
Speaker 1 (17:50):
Right, Okay, so that's basically a box.
Speaker 3 (17:53):
So that I just made a box of Kraft mac
and cheese.
Speaker 5 (17:56):
Doesn't crack you up. That it says feeds a family
of four. Yes, and you're like, Hi, I'm a family
of floor. It's nice to meet you. I'm chinning apparently
a family of flour right here. It yeah, it always
gets me. So these more and more shops here in
the Southland are taking to this and some of the
combinations are they're very wonderful. So so imagine not only
(18:21):
the powdered cheddar or things like that, but they're taking
other types of powdered cheese.
Speaker 1 (18:26):
Maybe it's a.
Speaker 5 (18:27):
Blue cheese or mars Capone or these types of things
and they combine them with a cheddar and you get
this buttery richness, the sharpness of some of the other
cheeses cheeses and then depending on when you eat it,
like coming out hot, it's gonna have one experience.
Speaker 1 (18:48):
Then if maybe you take it home or it doesn't
seem like it would travel well. Well. Fried chicken to me,
I like cold fried chicken.
Speaker 6 (18:56):
The next days, I would be.
Speaker 1 (19:00):
Yeah, exactly, it might be.
Speaker 5 (19:03):
It might it might be a different slightly different texture,
but they see the flavors very well. So BHC Restaurant
in Korea. Town's got this there, there's bb Q Chicken.
It's a chain of Korean fried chicken restaurants out of
Korea and now have moved here to the United States.
So this is becoming a very popular thing. Of course,
(19:25):
it has you know, internet appeal as well. It is
instagram worthy and it looks cool and it's got this
Some of them had these bright yellow tones to them.
But really, when you think about it, we've you've had
like cheese, popcorn, you know like that, So imagine those
that crunch that cheese that you know that comes together
(19:48):
in this but with chicken. So I'm by the looking
Shannon's eyes. She's gonna run by the Vons, grab herself
the Kraft macaroni and cheese, take that little, you know,
foil packet.
Speaker 1 (20:02):
Out of there.
Speaker 5 (20:02):
Then run by, Oh we got canes down the street,
and just get a brown paper bag, shake that up.
Speaker 1 (20:08):
Make some magic.
Speaker 3 (20:08):
No that sounds like too much work. I'll just go
to one of these Korean places.
Speaker 1 (20:12):
Too much work.
Speaker 5 (20:14):
You have never called me with a question about a
food item that was simple.
Speaker 3 (20:17):
Yeah, I know. I don't know. There's something dirty about.
Speaker 5 (20:21):
Raising lamb right now it's a weekday.
Speaker 6 (20:24):
There's something dirty about, you know, getting into a Kraft
mac and cheese box and then going to another place
and getting some fried chicken.
Speaker 15 (20:32):
I don't know.
Speaker 3 (20:32):
I feel like I'm doing something like doing drugs or something.
Speaker 2 (20:35):
You've done, like in an alley sold you call him
to consult when you're cooking.
Speaker 3 (20:39):
Sometimes, yeah, like for such a grocery store.
Speaker 5 (20:41):
Like she'll go, hey, I'm wanna, I can't find this.
What would I do? But it's never something normal. It's
always like something exotic, Yeah, like ten tiers up for
a midday.
Speaker 1 (20:52):
It just is not something I'm like, really, well.
Speaker 6 (20:54):
I can google the easy stuff. I need to go
to you for the more esoteric questions.
Speaker 5 (21:00):
And then sometimes she'll get me on like I would
say this, but let me double check it because this
is my gut, And then I go, okay, that.
Speaker 1 (21:08):
Was all the self taught knowledge of yours.
Speaker 5 (21:10):
Oh yeah, for the most part, I mean I've been
talking to chefs and stuff like that for the last
decade and a half.
Speaker 1 (21:16):
Do you watch like the chef shows on Tip? You
used to quite a bit.
Speaker 5 (21:18):
I don't watch a whole lot of a whole lot
of TV. But what about the Bear. Oh it's fantastic,
isn't that great? Chef's friends have told me, and from
what I've seen, it's the most accurate. And one of
the funny scenes that they say is most accurate is
they make these little containers, food containers that they use
for storing in the refrigerator, sauces and things like that.
And at one point he's sitting I think he's sitting
(21:40):
in the back and Carmie is drinking something out of
one that is so damn chefy.
Speaker 1 (21:48):
You have no idea.
Speaker 5 (21:50):
And the other thing about chefs, and I was joking
with this with a chef the other day, is chefs
will go work in a one hundred and ten degrees
in normal weather line in the kitchen in the back
of the house. They're busting their hump. They will make
the most beautiful food you've ever seen. They will go
home later than anybody else on a workday and get
(22:12):
crackers cheese. They will wrap a hot dog in a
paper towel, wet it, and then put it in the
microwave for your twenty six seconds. Totally, that will be
their dinner.
Speaker 3 (22:21):
Absolutely, that's so true and it's
Speaker 1 (22:23):
Insane, and you're like, holy hell wow,
All right, hold on, I gotta pull up a food
joke here as.
Speaker 2 (00:05):
I have a really good one, but given out earlier discussions,
I can't say it.
Speaker 3 (00:08):
Oh really, why not? Is it dirty?
Speaker 1 (00:10):
Well? It has some mature elements to it.
Speaker 3 (00:13):
Oh, let's do it? Can we do it on the food?
Speaker 4 (00:18):
On?
Speaker 1 (00:18):
The food joke has some mature elements?
Speaker 5 (00:21):
Does it involve a hot dog or a donut?
Speaker 6 (00:25):
Hey, Richie, what where did the spaghetti go to dance?
Speaker 1 (00:29):
I don't know where the meatball? Oh my god, let's
hear the dirty one.
Speaker 6 (00:44):
Is with us, our fork reporter extraordinary and we're talking
about funguses today. We're talking about hot dogs, cinnamon TOAs.
Where do you want to start, Neil.
Speaker 5 (00:55):
You can't go wrong on this list. It's about eight
stories deep, and they're all a little bit twisted, like
do you want to start with the fungus because you
mentioned that? So this is interesting, as you both know,
the number comes up a lot with waste food waste,
and food waste is between thirty and forty percent. Now
that those can be things that maybe we don't use
(01:16):
as much, tops of carrots, banana peels, but also actual
byproducts or things that are going that go into making
other foods right, And this is a fascinating story of
science that what they've done is they've taken what we
refer to as waste, some of these food wastes, and
(01:38):
they've introduced them to a fungus. The fungus grows and
ferments and creates a new byproduct that is actually edible,
which is great. Nutritional which is great, but also it's
it renews, it's flavorful, and people tend to like it.
(02:00):
It renews that so called waste into a new food product.
And the closest I can describe this too from everything
I've read about it, is that it is like an
ingredient that is already used in vegan vegan cheeses called
nutritional yeast, which tends to make things taste like cheddar,
(02:21):
like cheese. This particular process has been around for thousands
of years, I believe in Indonesia, and it's been used
to It's used to make soy sauce and things like that.
So this could be a new way to squeeze more
nutritional value out of things that we would consider waste.
Speaker 3 (02:39):
It's sustainable.
Speaker 1 (02:41):
There's the big people that way. It's green.
Speaker 5 (02:47):
They love green too. Green, sustainable. So it's pretty fast,
fascinating tech. It's already used by Submichelin starred chefs as
it creates this new flavor and texture and so it's
not you know, it's not cheap to produce at this
point in this particular way. But this new aspora neurospora
(03:10):
rather is pretty fascinating. They're saying that they're they're messing
around with making these sauteed patties that are it doesn't
sound sexy, I'm sorry, composed of soy pulp that has this.
Speaker 3 (03:23):
Soy pulp that's got nothing but sex involved.
Speaker 5 (03:26):
Right, soy Pulp is opening on the Sahara stage at
Coachella this year.
Speaker 1 (03:31):
So it's just.
Speaker 5 (03:32):
It's kind of it's bizarre, but it makes sense. That's
how we kind of find new products is sometimes you
know that the first person that found booze was by accident.
Speaker 1 (03:44):
Hey, how can the guy drinking the grapes is all
weird right now?
Speaker 5 (03:47):
It's funny, you know, because these things just happen it
and that's how we've learned about how to preserve.
Speaker 1 (03:52):
And new things.
Speaker 3 (03:53):
How did we find hot dogs?
Speaker 1 (03:55):
How did we find hot dogs?
Speaker 3 (03:58):
Let's put this this lip an ass to yet well technically.
Speaker 5 (04:02):
Well they don't the way that sounds well, isn't that
what it's made out of? That's a check that fetish page.
There's an old dedicated.
Speaker 2 (04:12):
But in the beginning of this piece it talks about
the estimate of the food supply that's wasted in this
country and says, thirty to forty is that a realistic number?
Speaker 1 (04:21):
Absolutely, actually is closer. It seems so high. It is
incredibly high.
Speaker 5 (04:25):
And I don't think we understand how much food waste
and how byproducts, whether it's coffee grounds, whether any of
these things they do have further uses. Coffee grounds could
be used in the garden. As a matter of fact,
there's many countries that use banana peels for tea, and
we'll use them for other things as well. There we
(04:47):
have to get better at using those things because.
Speaker 1 (04:50):
The food supply.
Speaker 2 (04:52):
You don't think of coffee grounds and banana peels, I
mean you think of the food.
Speaker 1 (04:56):
Well, there's that as well.
Speaker 6 (04:58):
Hot dogs are made with the muscles of animal meat.
Other parts of the animals, such as the liver and
the hearts, may also be used.
Speaker 1 (05:06):
But here's the thing they're not.
Speaker 5 (05:07):
I've been to plants I've been to where they manufacture
hot dogs. I've been to the coffee plant. First of all,
it is the cleanest place you've ever been to in
your entire life. You could literally eat off that floor,
no joke.
Speaker 1 (05:21):
I would absolutely eat off the floor. Yeah, are you kidding?
I don't care if the floor is dirty. Excuse me,
where's the bacon ret we're in? But I will tell
you it is.
Speaker 5 (05:34):
It is clean as you could possibly imagine, and they're
using you'd be surprised the high end cuts that are
going into those things as well.
Speaker 7 (05:42):
Well.
Speaker 6 (05:43):
Hot dogs are increasingly expensive at NFL stadiums. They say
it'll cost you twenty bucks for a beer and a
hot dog. It's Seattle Rams Chargers beer and a hot
dog twenty bucks. I'll tell you this, it's not the
hot dog that's putting that.
Speaker 1 (06:01):
Price all the way up.
Speaker 6 (06:02):
It's the it's the having people pay through the news
nose for beer because they're going to buy a beer,
and why not price gouge?
Speaker 5 (06:10):
Yeah, and then you give them the salty dog to
make sure they come back for another. But the the
oh yeah.
Speaker 1 (06:19):
It's slower, that's salty dog.
Speaker 6 (06:22):
Hot Dogs are great. Hot Dogs are a game. It's
just it doesn't get back.
Speaker 5 (06:25):
You were the first person I thought of when I
read this story, because I'm like you, not only with
your job, but you're you love sports, so you're constantly
going to see them live.
Speaker 1 (06:35):
Get your brot.
Speaker 6 (06:35):
So what I did the first and first couple of
seasons that I had this job fill for the Chargers
is every stadium I tried out the brought worst. Okay,
so we had a four hour pregame, so I had
extra time, and so I would make my way into
the concourse from the field, get myself abroad, and then
I kind of judged the stadium broughts and found the
best one. My favorite brought was actually at the Oakland Stadium,
(06:59):
which is now not in use, one of the oldest
stadiums in the league.
Speaker 1 (07:03):
Had the best brought.
Speaker 6 (07:04):
I mean they had the peppers and the onions and
the spicy mustard and a bun that held up. It
was just it was perfect. But that was my thing.
Every stadium I'd get the brought worst.
Speaker 3 (07:13):
And then I.
Speaker 6 (07:14):
Realized that that was probably really bad for me, Like
I was really overdoing it.
Speaker 3 (07:17):
On the night rates.
Speaker 5 (07:18):
Oh that with your daily bacon, you're walking bacon. Yeah,
but if you said one a week maybe, Yeah, Well
that's turned out to be a little bit too much.
Speaker 1 (07:26):
It no fun. Yeah that phil one brought a week.
Speaker 2 (07:29):
By the way, where can you get a beer and
a hot dog for twenty bucks anymore?
Speaker 1 (07:33):
Well, that's the point with beer close to twenty bucks?
Speaker 3 (07:36):
Sure, sure, yeah, but that's the way.
Speaker 1 (07:38):
Yeah, anyway, that's that's basically a happy meal.
Speaker 8 (07:41):
Now.
Speaker 1 (07:41):
Anyways, everything's so expensive.
Speaker 5 (07:44):
But keep in mind that you are going to be
paying out the nose for getting a beer with a
hot dogs now at any any game.
Speaker 6 (07:53):
All right, Korean cheese, powder, fried chicken, all the rage.
We'll find out where you can get it. Coming up next,
Neil Sevadra is with us for a Tasty Tuesday. I
noticed that everybody calls it tasty Tuesday, right or handles
is foody Friday. But I was looking at the television
today and I think it was Fox eleven calls it
tasty Tuesday.
Speaker 3 (08:13):
Should we change the name of this? Just something to
think about.
Speaker 1 (08:17):
Tots Tuesday. Change potatoes will be like hyper focused. Then
we'll know if they.
Speaker 3 (08:24):
Steal somebody wants something potato so bad.
Speaker 5 (08:27):
I was going over recipes today and one of them
was a hash with potatoes, and I was like, I'm in.
Speaker 6 (08:32):
All right, potatoes and cheese, power fried chicken. When we
come back. Deborah Mark has the news.
Speaker 9 (08:37):
Here's the latest on the fires burning in southern California.
More evacuations have been ordered in the San Bernardino County
Mountains because of a brush fire that's burned more than
twenty six thousand acres. Fire crews in Orange County you're
battling a brush fire that's burned more than ninety three
hundred acres in Tribuco Canyon, and a fire above Glendora
in the Angelus National Forest has now burned more than
(08:57):
thirty seven hundred acres And have reached a verdict in
the trial of the man accused of stabbing Breonna Cooper,
a UCLE grad student, forty six times in an audio
recorded attack at a boutique furniture store in Hancock Park.
That verdict is expected to be read soon. South Land
weather from KF five sunny heights ranging from the upper
seventies to about one hundred and four. This report brought
(09:20):
to you by Personal Injury from Owen Patterson and Owen.
We have roadwork on the fifteen in Corona.
Speaker 10 (09:26):
Cal trans Biffy on the northbound side of the fifteen
in the right hand lane. They're working between Elsa Rita
Road and Ontario Avenue until four pm. And you have
a solid backup to indiaan truck trail as you try
to head to Corona. Now in the backup on the
fifteen northbound before Temescal Canyon, hearing about a three vehicle
accident taking up the left hand lane. Very slow right
now south one on one heading the downtown from Sunset
(09:47):
to the four level. And you're slow through Studio Row
in Burbank on the west one thirty four from Buena
Vista to the North Hollywood Freeway split. So Southern California's
only airborne traffic reports. S'm Mike Morris.
Speaker 4 (09:57):
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Speaker 11 (11:13):
Join Gary and Shannon for a special News and Bruce
broadcast at BJ's Restaurant brew House in Cerritos, Thursday, September.
Speaker 1 (11:20):
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DJs is located right across the street from the Cerritos Mall.
Speaker 13 (11:28):
Hey everybody, this is Josh and Chuck from the Stuff
You Should Know podcast. And if you've ever wanted to
know about Champagne, Satanism, the Stone Wall Uprising?
Speaker 14 (11:37):
Oh, how about chaos theory, El Nino LSD, little true
crime sprinkled in or maybe something historical like Rosa Parks.
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Yeah, if you want any of that or anything else
you can think of, then look no further.
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Speaker 15 (11:58):
Justice for All is such an amazing raise to the
pledge of allegiance. We've been saying it since we were
little kids. I'm Susan Owen, managing partner at Owen, Patterson
and Owen. If you've been injured, call Owen, Patterson and
Owen eight eight eight OPO wins opolow dot com.
Speaker 16 (12:13):
We've all heard mortgage rates have finally moved down, So
if you've gotten a mortgage in the last two years,
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Speaker 17 (13:12):
It's the perfect time for that new dream kitchen because
the kitchen store is having its big sale. Find the
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Kitchen and on the web at three ten kitchen dot com.
Speaker 8 (13:28):
I was a ten year old boy holding the flashlight
for my dad while he worked on an air condistrict
for a customer. His name was Duncan Goodrich. He didn't
talk much, but there's a certain kind of magic that
happens when a son holds a flashlight for his father.
Dad talked to me while he were That was the
first night he held the flashlight for my dad, but
it wouldn't be the last. I realized that every time
he handed me that flashlight, he was passing the torch.
For all your HVAC and plumbing needs, visit us at
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The more bang Let's book minu At Carls Your Feature Inner,
thrifty bees, four burgers and a lot more all under
four dollars, like the Juicy Jarbroyld, Kelly Junior and a
spicy chicken sandwich you just gotta have because you're financially responsible,
Diehardburger lover, deserved to save the curls. You're morpang less
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Speaker 1 (14:19):
Take that inflation.
Speaker 18 (14:20):
You're Burger rich, big Burgers, good Burger. Limited time participation
may vary. Text on includacy restaurant for details.
Speaker 1 (14:28):
Vice President Harris.
Speaker 4 (14:29):
Are out of their minds.
Speaker 11 (14:31):
Former President Trump, you have to set the record straight.
Speaker 1 (14:33):
Go toe to toe in Philly the presidential debate.
Speaker 6 (14:36):
Listen tonight at nine eastern on Iheart's twenty four to
seven news channel, or.
Speaker 1 (14:40):
Search debate on the free iHeartRadio app. Portions of the
following program. We're prerecorded.
Speaker 11 (14:45):
We must keep price controls in check. And inflation goes
up four percent that year, you can only charge an
extra four percent.
Speaker 1 (14:52):
God wouldn't you like that?
Speaker 11 (14:53):
With cars and air wines and Disneyland tickets.
Speaker 1 (14:57):
You cannot argue we're a free market system. In the
Verman comes in, you can only charge what inflation is.
Bill handle, it's impossible.
Speaker 2 (15:03):
Live six to nine am on KFI and on demand
anytime on the iHeartRadio app.
Speaker 11 (15:10):
I just wanted you to watch my app.
Speaker 6 (15:20):
Gary and Shannon kfi Am six forty live everywhere on
the iHeartRadio app.
Speaker 1 (15:26):
And yes, we do have a verdict.
Speaker 3 (15:28):
And it is guilty.
Speaker 6 (15:30):
Just after an hour of deliberations, a little over an
hour of deliberations, a jury in downtown LA have convicted
the thirty four year old man of first degree murder
for stabbing that young UCLA grad student forty six times.
It was an audio recorded attack for fighting for her
life at a Hancock Park boutique furniture store. He was
(15:54):
convicted in that January twenty twenty two attack on Brianna Kuppfer.
Jurors also found true a special circumstance allegation of murder
while lying in wait, along with an allegation he used
a knife during the commission of the crime. Trial now
moves into a non jury sanity phase that's set to
begin in October. He faces a sentence of life in
(16:17):
prison without the possibility of parole if the judge determines
he was sane at the time of the trial or
the murder.
Speaker 2 (16:24):
Wouldn't you expect that to be done before the trial. Yes,
As someone who knows quite a bit about the criminal
justice system, I would think so. But I don't know enough.
I know enough to know, I don't know everything. Nil
Sevedra is with us and we are talking food. And
what is this cheese powder fried chicken you speak of?
Speaker 1 (16:44):
It sounds magical?
Speaker 3 (16:46):
It does, doesn't.
Speaker 6 (16:47):
It looks light and fluffy and fun. And I just
you know, I look at this. I say it tastes
sodium when I look at this picture.
Speaker 5 (16:54):
And you want to respond to it like a good person,
and you want to go, oh, I would never, but
then think about it, you go, I would.
Speaker 1 (17:01):
I would murder that, right, I would just eat it? Yeah,
eat it?
Speaker 3 (17:04):
Yeah, I actually direct you to look away.
Speaker 1 (17:07):
Yeah, you go into your shame closet.
Speaker 5 (17:10):
Yeah, you got a shame closet there, Phil, where you
go and you eat the food.
Speaker 1 (17:16):
Nobody should watch you eat. Yeah, I know what you mean.
Speaker 3 (17:19):
Yeah, sometimes Gary and I will do this.
Speaker 6 (17:21):
Will be like at an event or something, and we'll
have like a commercial break to eat something, and we'll
just say to each other, okay, look away. Yeah, this
is not going to be something anyone.
Speaker 5 (17:30):
This may be that just for cleanliness. Now, this is
Korean cheese powder fried chicken. So imagine this break it
down like a fried chicken wonderfully done, perfectly crunchy fried chicken,
but tossed in the cheese powder that you that you
would get like with Matt Kraft Macaroni and cheese.
Speaker 1 (17:50):
Right, Okay, so that's basically a box.
Speaker 3 (17:53):
So that I just made a box of Kraft mac
and cheese.
Speaker 5 (17:56):
Doesn't crack you up. That it says feeds a family
of four. Yes, and you're like, Hi, I'm a family
of floor. It's nice to meet you. I'm chinning apparently
a family of flour right here. It yeah, it always
gets me. So these more and more shops here in
the Southland are taking to this and some of the
combinations are they're very wonderful. So so imagine not only
(18:21):
the powdered cheddar or things like that, but they're taking
other types of powdered cheese.
Speaker 1 (18:26):
Maybe it's a.
Speaker 5 (18:27):
Blue cheese or mars Capone or these types of things
and they combine them with a cheddar and you get
this buttery richness, the sharpness of some of the other
cheeses cheeses and then depending on when you eat it,
like coming out hot, it's gonna have one experience.
Speaker 1 (18:48):
Then if maybe you take it home or it doesn't
seem like it would travel well. Well. Fried chicken to me,
I like cold fried chicken.
Speaker 6 (18:56):
The next days, I would be.
Speaker 1 (19:00):
Yeah, exactly, it might be.
Speaker 5 (19:03):
It might it might be a different slightly different texture,
but they see the flavors very well. So BHC Restaurant
in Korea. Town's got this there, there's bb Q Chicken.
It's a chain of Korean fried chicken restaurants out of
Korea and now have moved here to the United States.
So this is becoming a very popular thing. Of course,
(19:25):
it has you know, internet appeal as well. It is
instagram worthy and it looks cool and it's got this
Some of them had these bright yellow tones to them.
But really, when you think about it, we've you've had
like cheese, popcorn, you know like that, So imagine those
that crunch that cheese that you know that comes together
(19:48):
in this but with chicken. So I'm by the looking
Shannon's eyes. She's gonna run by the Vons, grab herself
the Kraft macaroni and cheese, take that little, you know,
foil packet.
Speaker 1 (20:02):
Out of there.
Speaker 5 (20:02):
Then run by, Oh we got canes down the street,
and just get a brown paper bag, shake that up.
Speaker 1 (20:08):
Make some magic.
Speaker 3 (20:08):
No that sounds like too much work. I'll just go
to one of these Korean places.
Speaker 1 (20:12):
Too much work.
Speaker 5 (20:14):
You have never called me with a question about a
food item that was simple.
Speaker 3 (20:17):
Yeah, I know. I don't know. There's something dirty about.
Speaker 5 (20:21):
Raising lamb right now it's a weekday.
Speaker 6 (20:24):
There's something dirty about, you know, getting into a Kraft
mac and cheese box and then going to another place
and getting some fried chicken.
Speaker 15 (20:32):
I don't know.
Speaker 3 (20:32):
I feel like I'm doing something like doing drugs or something.
Speaker 2 (20:35):
You've done, like in an alley sold you call him
to consult when you're cooking.
Speaker 3 (20:39):
Sometimes, yeah, like for such a grocery store.
Speaker 5 (20:41):
Like she'll go, hey, I'm wanna, I can't find this.
What would I do? But it's never something normal. It's
always like something exotic, Yeah, like ten tiers up for
a midday.
Speaker 1 (20:52):
It just is not something I'm like, really, well.
Speaker 6 (20:54):
I can google the easy stuff. I need to go
to you for the more esoteric questions.
Speaker 5 (21:00):
And then sometimes she'll get me on like I would
say this, but let me double check it because this
is my gut, And then I go, okay, that.
Speaker 1 (21:08):
Was all the self taught knowledge of yours.
Speaker 5 (21:10):
Oh yeah, for the most part, I mean I've been
talking to chefs and stuff like that for the last
decade and a half.
Speaker 1 (21:16):
Do you watch like the chef shows on Tip? You
used to quite a bit.
Speaker 5 (21:18):
I don't watch a whole lot of a whole lot
of TV. But what about the Bear. Oh it's fantastic,
isn't that great? Chef's friends have told me, and from
what I've seen, it's the most accurate. And one of
the funny scenes that they say is most accurate is
they make these little containers, food containers that they use
for storing in the refrigerator, sauces and things like that.
And at one point he's sitting I think he's sitting
(21:40):
in the back and Carmie is drinking something out of
one that is so damn chefy.
Speaker 1 (21:48):
You have no idea.
Speaker 5 (21:50):
And the other thing about chefs, and I was joking
with this with a chef the other day, is chefs
will go work in a one hundred and ten degrees
in normal weather line in the kitchen in the back
of the house. They're busting their hump. They will make
the most beautiful food you've ever seen. They will go
home later than anybody else on a workday and get
(22:12):
crackers cheese. They will wrap a hot dog in a
paper towel, wet it, and then put it in the
microwave for your twenty six seconds. Totally, that will be
their dinner.
Speaker 3 (22:21):
Absolutely, that's so true and it's
Speaker 1 (22:23):
Insane, and you're like, holy hell wow,
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