April 19, 2025 • 24 mins
It looks like Kraft Smoky BBQ is a hot commodity right now, with most Target stores running low on stock—it's the only place you can grab it in person! But don’t lose hope just yet; you might still be able to snag a box on... eBay. Happy hunting!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Nil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out on this
beautiful Saturday afternoon with you for three hours, celebrating food
the culture behind it. Of course, cooking at home. It's
grilling season, right baby, going out to eat everything. I mean,
(00:23):
all of that plays a part in the ecosystem. Whether
it's a chain restaurant or fast food or a mom
and pop, all of them play a part of the
ecosystem that we need to be a part of. So
good things. Today is National Garlic Day. We've been doing
a lot about garlic, so much so that Robin, who
(00:45):
is at the helm of the board and music and
all that, she heard me pitch earlier about a new
craft mac and cheese flavor and she's like, what are
you going to do that? When are you going to
do that? So doing that right now for you, this
is like a no brainer to me. This is something
(01:07):
they've had many different flavors. There's jalapeno, there, yah, jilapagno,
there's ranch. You can get these in the small little
fan favorite flavor pack cups. The miniature cups and the like.
This newest flavor makes total sense, and it's one that
that fans have been concocting themselves for some time, perfect
(01:29):
for this time of the year. Think of this Kraft
Mac and Cheese smoky barbecue flavor. Boom, Yeah, that just happened.
It's going to be out for gosh sometime. I think
through Midsummer. You can find it at places like Target
(01:52):
and Walmart. But this makes sense. Those flavors go very
well with cheese and the you know, barbecue for the
summer months, and having that flavor, to me, makes sense.
And these are the types of things that people will
concoct by adding a little bit of their favorite barbecue sauce.
(02:14):
So I'm curious, and I've done stuff like that, so
I'm curious to see how this one is going to
add up. There's nothing like the original flavor of Kraft
Mac and Cheese to me. I love it. It reminds
me of being a child, and you know my mom
making it now, I will tell you my mom went
(02:35):
to work in the seventies. So it was one of
those things where I like it slightly congealed, you know not,
and it's you know, super fresh form, because I often
that's how we had it during those days, you know,
and I'm like, well, that's what I grew up with.
(03:02):
Now we've had other things in it. My mom would
put ground beef in it. I still love that to
this day. Was another concocinity, oh weenies conwenies. You cut
up and slice hot dogs and if I remember correctly,
she probably browned them a little bit and then threw
them in there. That's another way I love mac and cheese.
(03:24):
But the basic flavor, the original o G flavor for
Kraft mac and cheese, is always going to have a
special place in my heart, probably clogging it, but never
you mind. However, I think in ranch, I haven't tried that.
(03:45):
Everything bagel I think might have been flavor at some point,
But smoky barbecue, I just think that is going to
be a magic combination, you know, And that is going
to be a great com nation of the flavor that
we love and the addition, the addition of your favorite
(04:10):
barbecue sauce, so you get that tanginess, a little bit
of sweetness, you get some of the tomato enis. Because
most bases there are vinegar bases, and depending on the regions,
But a lot of the base starts with like a ketchup.
So you have some vinegar in there, you have that acid,
(04:31):
but then you have the tomato which has acid in
it as well, and then you get that and then
you get some other flavors, whether it might be a
little soy sauce here, worcehters or sauce, whatever it might
be that you put in there to bring up that
flavor and you get something special, So find it in
your area. I am intrigued in going to be buying
(04:53):
some for the house to give it a shot, and
then I might do a little sample, little taste test
of combining some of my favorite barbecue sauces with your
traditional or og Kraft macaroni and cheese and see which
one I end up liking better, or even more importantly,
(05:15):
what my boy likes better, to see which one speaks
to him. So I'll be curious. But if you're looking
for if you like the barbecue flavor, those spices and combinations,
then be on the lookout at your local Grosser or
Target or Walmart for the newest and limited edition of
(05:38):
Craft Macaroni and Cheese, and that is their Smoky Barbecue
which is out now till about mid summer, so if
you want to try it, now's the time to try it.
Stick around. Martha Stewart has what she calls her go
to host gift when she's going to someone else's house.
And I was surprised and I really dig it, So
stick around. We'll talk about that. Go know where.
Speaker 2 (06:00):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (06:07):
Listen. My job is to temperture tell me with the
taste of nuts and honey. Okay, I can't get it
for you. I'm getting complaints now that it's hard to
find the new craft macaroni and cheese. Boom, boo boo.
You know what. I was at an event this past
(06:30):
weekend with Handle and Well. People were applauding. I just
randomly bowed, like if they were saying something nice about somebody.
People applied, just randomly blued booed because I wanted to
create controversy, and I think it confused a lot of people,
but for me it was delightful. So AnyWho you can
(06:51):
boom me. I'm not a snowflake. Boomy, I don't care,
but yes, I don't know if it's only at Target.
Did so, Robin, did you say you were investigating because
people are hitting me up saying that they're taking off
right now to go find some Yes, I am because
my wife absolutely loves Craft Back and Cheese. Okay, well,
(07:14):
and she went looking for it and couldn't find anywhere,
just Target, like fourteen miles from here. Fourteen miles. It's
not let's see, it's a buck ninety nine seven. Huh
see it's Oh, it's already on eBay. Look at that
Craft Deluxe. No, that's not what we're looking for. Okay,
(07:39):
let's see. I want to investigate up Targets closed on Easter,
by the way, so it's four twenty, which munchie people
that indulge are going to be wanting this. So add
to Karte. Where can you shop all craft? I'm curious
(08:02):
to go to Craft Mac and Cheese, which is a
Heinz company, by the way, I wonder if they were.
We'll tell you where to get it. Oh comfort sized?
Oh did you check that? See if it in comfort
size and the cups yet products? Boom, this is compelling radio.
(08:24):
I know, right, blue Box, what kinds of ranch? We're
not looking for? That not Jalapano, not the Jalapena. They
don't even have it on here? Why is it not
on their website? Man, you're doing to me so uh
(08:49):
let's see smoky cue right. Oh man? You know what
is actually a good sign is Bullseye is is an
excellent over the counter sauce, one of the ones we
(09:10):
keep in the house here, and that's the one of
their brands. So maybe that's what they're using. Okay, available
in one size, buy on my see all stores? Is
it saying Target only? What the what? Wow? People, this
(09:32):
may be you can buy it online at Target? What what?
How long would that take to get? Is this only
a Target? What a coup? That is? See in stock
stores Hawthorne and Gardenia, Guardina, Los Angeles, Norwalk, Wredndo Beach.
(09:57):
Oh no, these are all out of stock everywhere. Huntington
Park has it out of stock, out of stock, out
of stock, out of stock, the hell people out of stock,
out of stock, out of Burbank, out of stock, the
what everywhere? Oh my gosh, this is like it's gonna
(10:23):
get violent delivery check availability, get it as soon as
six pm today? What about that? I wonder if it'll
allow me ordering from Target. Go online and see if
you can get it delivered as as soon as six
(10:44):
pm today. People, Wow, okay, any who? That is scary?
All right, Well, I'll come back and tell you about
Martha Stewart's host gift when we return, because I I
did not well, I kind of knew. Smoky barbecue flavor
and cheese. It's limited edition. M that's worth worth the
(11:07):
you know, figuring that it was going to go out
of stock. That makes sense. That's crave worthy. All right,
stick around, more to come.
Speaker 2 (11:15):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six.
Speaker 1 (11:21):
How do you do? Hey? The twenty sixth, a week
from today will be live per Huge. But in the
evening at seven pm, I will be going to the
world premiere of the Bob Gerr documentary, the brand new
Bob Gerr documentary called Living by Design. Bob Gerr has
(11:43):
been on the show a couple of times. He is
one of the original imagineers for Disneyland, so Autopia, the Monorail,
the Matta Horn, Bob Sled's Haunted Mansions, Doom Buggy. It's
been set up him. If it has wheels and it's
at Disneyland. He probably designed it. He is legend I mean,
(12:05):
he is a legendary imagineer. He's worked for other places
as well in his ninety three years on this planet.
And I gotta tell you, he is a very inspirational guy.
It's funny. He ninety three years old. He was on
the show a couple of weeks ago. He drove himself.
He drove himself. I probably shouldn't even be driving at
(12:27):
fifty five. But he's just a really neat, inspirational guy.
He told me that he has not seen the documentary himself,
so he will see it that night as well. And
if you buy a ticket, you can go to fever
up f e v r up dot com and look
(12:51):
for Bob Gerr Living by Design. It is the twenty sixth.
It is at the Alex Theater, or you can go
to the Alex dot com and you click on events
and all that look for this event as well. But
the cool thing is if you buy a ticket and
you go to the event, I will be there. That's
(13:12):
not the cool part. That's boring. But they have this
commemorative lapel pen that is for sale that day, And
if you go up to will Call, you'll already have
your tickets. But if you go up to will Call
and say that you heard about this on the fokport
or KFI or any of those things, they'll give you
(13:34):
one as a thank you, just as a special because
you heard it here. I have no affiliation with this
event except I adore the man and that Ernie who
works with him and manages him, is becoming a friend.
And I'm just impressed by these people and keeping the
(13:57):
I don't know the insightfulness of this man, Bob just
fascinating to me. It's a really, really neat guy. So
if you're there, please say hello Hello to me as well.
I'd love to meet you. My my buddy Clay Rowe
from KFI who does all the imaging. He's going to
go with me as well. We'd love to say hello
to you because we love KFI listeners. But I just
(14:19):
am doing this because I really believe in this project
and I'm excited about it. There's no exchange of money
or anything weird like that. It's just me wanting to
share this with you because it's something cool and I
think we need to celebrate people like this, the creative
minds that solve problems and bring joy to us, you know,
for all these years at Disneyland and beyond. Bob Gerr
(14:40):
Living by Design a week from today, seven pm at
the Alex Theater in Glendale. Okay, So I thought this
was very cool. Food and Wine did a story about
Martha Stewart, and Martha Stewart tickles me. She just seems
like an interesting person, and she's been through a lot
and she continues to reinvent herself. You know, it seems
(15:04):
just like an interesting person to me. I'm sure she
could be a pain in the ass as well, But
I thought this was a cool idea. She said, instead
of just you know, alcohol or wine as a host
gift for someone. She has a legit farm. She's on
like one hundred and fifty acres or something like that
in New York. And she has a legit farm. So
(15:27):
she's got there in Bedford, New York. She's got plenty
of chickens. She brings eggs and she puts them in
a bow and you know, makes them festive. And I thought,
regardless if you have your own chickens or not, I've
been gifted eggs before from people's home chickens and their hens,
(15:49):
and I always thought it's very lovely not to mention
they're beautiful. My sister in law, Candice, she and her
husband Troy have chicken and she has gifted us with
eggs before and they're just the best of the best.
But you could find, you know, great eggs all over
(16:09):
the place, and to bring those as a gift. I
don't know. There's something about, hey, I want to feed
your belly that I think is a very heartfelt notion
with somebody. We talk about that here all the time
on the program, that wanting to feed somebody is a
(16:29):
real genuine act of love. Now I love Boz too,
so bring it. You're never ever going to have a
problem with me bringing that. But I just thought, if
you're looking for something different, maybe you're going somewhere tomorrow
for Easter or different events that will be coming up,
you know, cookouts and the like that, maybe do something
(16:51):
like that and think a little differently about a host
gift and think a little differently about what you're trying
to express and the thought of if you do have chickens, great,
I mean, that's obviously very cool, but putting them in
(17:11):
a nice package, and I don't know, handing somebody nutrients
in that form to me, especially with the cost I
know they're coming down. Actually, my wife's found gosh, was
it eighteen or something like that for seven bucks at Costco,
which is pretty good. I know they'll continue to come down.
(17:32):
That's still a little high, but still I thought they
are definitely going in the right direction. So keep that
in mind as well. But maybe we're going somewhere tomorrow
or for a cookout coming up through the warming months
now as we move towards summer, that that might be
something neat. Plus it ties into scre to spring very well,
(17:55):
and to new life, to fertility and all those things
that eggs have meant over the years. Is kind of
a cool thing to do. And I just thought, Ah,
you know what I'm gonna I'm gonna bring that up
and mention it all right, frozen foods. When we come back,
a lot of misnomers about frozen food I want to
spell and one thing that you might not be thinking
(18:16):
about when it comes to frozen food that is good
for the planet that we live on. Go nowhere. You've
been listening to the Fork Report, you can always hear
us live on KFI Am six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio
app Celebrating food, celebrating things, flavors and things coming out.
(18:40):
We talked a lot about garlic today. If you love garlic,
you're gonna want to go back and listen to the
podcast at KFIM six forty a lot of garlic talk.
Here's a story out of Food and Wine that why
you should consider buying frozen produce over fresh right now.
And I liked the take on. So I've talked about
(19:00):
frozen foods before. I've talked about the technology, talked about
it yesterday with Handle on Foody Friday, that the freezing
technology continues to get better. The key to freezing is
doing it quickly. The reason why is that and why
some things don't fare well in freezers. You can't freeze.
(19:25):
You can't freeze like a whole tomato or something like that.
And the reason why is that our freezers at home
don't freeze quickly enough. So we can do okay with it.
But what happens is imagine this as water and the
water vapor in air. So if you have air in
(19:47):
a package that you're putting in there, if it is
freezing slowly. As it freezes, you can see that it
creates these spikes, these daggers. And because it's crystallizing as
it's freezing, the slower it goes it takes to freeze,
(20:12):
the longer these daggers get. And what they do is
it happens not only on the outside, but on the
inside of the product that has or produce that has
water inside it as well. Right, So those little daggers
start to cut apart the cell structure of the food.
That's one thing that happens. So now it's going to
(20:33):
change the actual texture of what you're eating. It's going
to be mushy or it's going to be weird in
your mouth. It's not going to feel right. And then
second is, if there's enough air in there, you can
create a frost situation that creates freezer burn. Now, are
either of these things going to hurt you in any way? No,
does the food go bad? Absolutely not. What ends up
(20:56):
food can't go bad in the freezer. As far as
you know, mold and things like that. Bacteria is not
growing in there. Now, bacteria doesn't die necessarily in the freezer.
There's some bacteria that will continue to grow once you
thought out, which is why you can't or you shouldn't,
go back and forth with thawing something out and freezing it.
(21:18):
You got to keep track of the time that it's
been thought out and all of that, plus going back
and forth. You even if it freezes quickly, you can
cause problems like the cell structure being torn apot. But
it makes things either mushy or change the flavor. You
get that freezer burned flavor on a piece of chicken
breast or something. It's just nasty, not going to urge you,
(21:40):
but it's not great and so most likely you don't
want to have it. However, the freezing technology is getting
to the place where you can freeze things very quickly
now and thoroughly, meaning they can get over the entirety
of the food so that one part doesn't freeze more
quickly than the other. And this is fair very important. Now.
(22:02):
Why is this Because you are getting vegetables and this
produce at its peak, at its peak nutrition everything is
when they're freezing this stuff. That's one great thing. The
second thing is waste. And this isn't just waste at
(22:23):
your house. It is hard to keep fresh produce around
I get it because you end up throwing a lot
of it away. How many times have you gone to
make a soup or a stew and you get celery
and you're like, what am I going to do with
all these stocks as celery? And you can only eat
so many peanut butter and celery or anselog or whatever
you do with it, and it becomes very difficult to
(22:48):
not throw that stuff away or to figure out how
to use it. There's ways to do it, make stock,
do things like that, but it's not just about what
you do at home. It's the same thing at your
grosser or any re tail outlet that sells produce. They
end up having to throw a lot away. Now they'll
try and use it in their cooked stuff or the thing,
you know, before it goes bad. They want to do
(23:10):
those things. There's practical things that they can do, but
not always, and we have such a large waste. Keep
in mind, we have plenty of food on this planet
to feed everybody. Nobody needs to starve. It's not a
food problem. We have a distribution problem. That's the issue.
It's never been a food problem. There's plenty of food
on this planet to feed people. It's distribution, and so
(23:33):
in this case, I'd love this kind of a roundabout
way around a round round or the roundabout way. Yeah,
that they go about saying, hey, frozen you just don't
waste it the same way I have frozen corn. You
get peas, you get mixed veggies, green beans, whatever it is.
(23:56):
It's fresh, always better when it comes to certain flavors.
I'm sure I get that, but not so's you'd notice
in your home in the same way. In the same sense,
it's just not that way. The technology is getting better,
so keep that in mind to keep certain things stocked
up in your freezer, and then you won't have to
worry about, you know, having to throw things away that
(24:17):
you don't end up using. All right, that's gonna be
my final thought. Tiffany Hobbs coming up, Be kind, be
empathetic to one another. It is free, and have a
wonderful Easter. That Jesus Show is live tomorrow for those
of you interested for the Easter holiday, and I will
catch you on the flip side.
Speaker 2 (24:36):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Nil Savedra. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
How do you do? Thanks for hanging out on this
beautiful Saturday afternoon with you for three hours, celebrating food
the culture behind it. Of course, cooking at home. It's
grilling season, right baby, going out to eat everything. I mean,
(00:23):
all of that plays a part in the ecosystem. Whether
it's a chain restaurant or fast food or a mom
and pop, all of them play a part of the
ecosystem that we need to be a part of. So
good things. Today is National Garlic Day. We've been doing
a lot about garlic, so much so that Robin, who
(00:45):
is at the helm of the board and music and
all that, she heard me pitch earlier about a new
craft mac and cheese flavor and she's like, what are
you going to do that? When are you going to
do that? So doing that right now for you, this
is like a no brainer to me. This is something
(01:07):
they've had many different flavors. There's jalapeno, there, yah, jilapagno,
there's ranch. You can get these in the small little
fan favorite flavor pack cups. The miniature cups and the like.
This newest flavor makes total sense, and it's one that
that fans have been concocting themselves for some time, perfect
(01:29):
for this time of the year. Think of this Kraft
Mac and Cheese smoky barbecue flavor. Boom, Yeah, that just happened.
It's going to be out for gosh sometime. I think
through Midsummer. You can find it at places like Target
(01:52):
and Walmart. But this makes sense. Those flavors go very
well with cheese and the you know, barbecue for the
summer months, and having that flavor, to me, makes sense.
And these are the types of things that people will
concoct by adding a little bit of their favorite barbecue sauce.
(02:14):
So I'm curious, and I've done stuff like that, so
I'm curious to see how this one is going to
add up. There's nothing like the original flavor of Kraft
Mac and Cheese to me. I love it. It reminds
me of being a child, and you know my mom
making it now, I will tell you my mom went
(02:35):
to work in the seventies. So it was one of
those things where I like it slightly congealed, you know not,
and it's you know, super fresh form, because I often
that's how we had it during those days, you know,
and I'm like, well, that's what I grew up with.
(03:02):
Now we've had other things in it. My mom would
put ground beef in it. I still love that to
this day. Was another concocinity, oh weenies conwenies. You cut
up and slice hot dogs and if I remember correctly,
she probably browned them a little bit and then threw
them in there. That's another way I love mac and cheese.
(03:24):
But the basic flavor, the original o G flavor for
Kraft mac and cheese, is always going to have a
special place in my heart, probably clogging it, but never
you mind. However, I think in ranch, I haven't tried that.
(03:45):
Everything bagel I think might have been flavor at some point,
But smoky barbecue, I just think that is going to
be a magic combination, you know, And that is going
to be a great com nation of the flavor that
we love and the addition, the addition of your favorite
(04:10):
barbecue sauce, so you get that tanginess, a little bit
of sweetness, you get some of the tomato enis. Because
most bases there are vinegar bases, and depending on the regions,
But a lot of the base starts with like a ketchup.
So you have some vinegar in there, you have that acid,
(04:31):
but then you have the tomato which has acid in
it as well, and then you get that and then
you get some other flavors, whether it might be a
little soy sauce here, worcehters or sauce, whatever it might
be that you put in there to bring up that
flavor and you get something special, So find it in
your area. I am intrigued in going to be buying
(04:53):
some for the house to give it a shot, and
then I might do a little sample, little taste test
of combining some of my favorite barbecue sauces with your
traditional or og Kraft macaroni and cheese and see which
one I end up liking better, or even more importantly,
(05:15):
what my boy likes better, to see which one speaks
to him. So I'll be curious. But if you're looking
for if you like the barbecue flavor, those spices and combinations,
then be on the lookout at your local Grosser or
Target or Walmart for the newest and limited edition of
(05:38):
Craft Macaroni and Cheese, and that is their Smoky Barbecue
which is out now till about mid summer, so if
you want to try it, now's the time to try it.
Stick around. Martha Stewart has what she calls her go
to host gift when she's going to someone else's house.
And I was surprised and I really dig it, So
stick around. We'll talk about that. Go know where.
Speaker 2 (06:00):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (06:07):
Listen. My job is to temperture tell me with the
taste of nuts and honey. Okay, I can't get it
for you. I'm getting complaints now that it's hard to
find the new craft macaroni and cheese. Boom, boo boo.
You know what. I was at an event this past
(06:30):
weekend with Handle and Well. People were applauding. I just
randomly bowed, like if they were saying something nice about somebody.
People applied, just randomly blued booed because I wanted to
create controversy, and I think it confused a lot of people,
but for me it was delightful. So AnyWho you can
(06:51):
boom me. I'm not a snowflake. Boomy, I don't care,
but yes, I don't know if it's only at Target.
Did so, Robin, did you say you were investigating because
people are hitting me up saying that they're taking off
right now to go find some Yes, I am because
my wife absolutely loves Craft Back and Cheese. Okay, well,
(07:14):
and she went looking for it and couldn't find anywhere,
just Target, like fourteen miles from here. Fourteen miles. It's
not let's see, it's a buck ninety nine seven. Huh
see it's Oh, it's already on eBay. Look at that
Craft Deluxe. No, that's not what we're looking for. Okay,
(07:39):
let's see. I want to investigate up Targets closed on Easter,
by the way, so it's four twenty, which munchie people
that indulge are going to be wanting this. So add
to Karte. Where can you shop all craft? I'm curious
(08:02):
to go to Craft Mac and Cheese, which is a
Heinz company, by the way, I wonder if they were.
We'll tell you where to get it. Oh comfort sized?
Oh did you check that? See if it in comfort
size and the cups yet products? Boom, this is compelling radio.
(08:24):
I know, right, blue Box, what kinds of ranch? We're
not looking for? That not Jalapano, not the Jalapena. They
don't even have it on here? Why is it not
on their website? Man, you're doing to me so uh
(08:49):
let's see smoky cue right. Oh man? You know what
is actually a good sign is Bullseye is is an
excellent over the counter sauce, one of the ones we
(09:10):
keep in the house here, and that's the one of
their brands. So maybe that's what they're using. Okay, available
in one size, buy on my see all stores? Is
it saying Target only? What the what? Wow? People, this
(09:32):
may be you can buy it online at Target? What what?
How long would that take to get? Is this only
a Target? What a coup? That is? See in stock
stores Hawthorne and Gardenia, Guardina, Los Angeles, Norwalk, Wredndo Beach.
(09:57):
Oh no, these are all out of stock everywhere. Huntington
Park has it out of stock, out of stock, out
of stock, out of stock, the hell people out of stock,
out of stock, out of Burbank, out of stock, the
what everywhere? Oh my gosh, this is like it's gonna
(10:23):
get violent delivery check availability, get it as soon as
six pm today? What about that? I wonder if it'll
allow me ordering from Target. Go online and see if
you can get it delivered as as soon as six
(10:44):
pm today. People, Wow, okay, any who? That is scary?
All right, Well, I'll come back and tell you about
Martha Stewart's host gift when we return, because I I
did not well, I kind of knew. Smoky barbecue flavor
and cheese. It's limited edition. M that's worth worth the
(11:07):
you know, figuring that it was going to go out
of stock. That makes sense. That's crave worthy. All right,
stick around, more to come.
Speaker 2 (11:15):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI A six.
Speaker 1 (11:21):
How do you do? Hey? The twenty sixth, a week
from today will be live per Huge. But in the
evening at seven pm, I will be going to the
world premiere of the Bob Gerr documentary, the brand new
Bob Gerr documentary called Living by Design. Bob Gerr has
(11:43):
been on the show a couple of times. He is
one of the original imagineers for Disneyland, so Autopia, the Monorail,
the Matta Horn, Bob Sled's Haunted Mansions, Doom Buggy. It's
been set up him. If it has wheels and it's
at Disneyland. He probably designed it. He is legend I mean,
(12:05):
he is a legendary imagineer. He's worked for other places
as well in his ninety three years on this planet.
And I gotta tell you, he is a very inspirational guy.
It's funny. He ninety three years old. He was on
the show a couple of weeks ago. He drove himself.
He drove himself. I probably shouldn't even be driving at
(12:27):
fifty five. But he's just a really neat, inspirational guy.
He told me that he has not seen the documentary himself,
so he will see it that night as well. And
if you buy a ticket, you can go to fever
up f e v r up dot com and look
(12:51):
for Bob Gerr Living by Design. It is the twenty sixth.
It is at the Alex Theater, or you can go
to the Alex dot com and you click on events
and all that look for this event as well. But
the cool thing is if you buy a ticket and
you go to the event, I will be there. That's
(13:12):
not the cool part. That's boring. But they have this
commemorative lapel pen that is for sale that day, And
if you go up to will Call, you'll already have
your tickets. But if you go up to will Call
and say that you heard about this on the fokport
or KFI or any of those things, they'll give you
(13:34):
one as a thank you, just as a special because
you heard it here. I have no affiliation with this
event except I adore the man and that Ernie who
works with him and manages him, is becoming a friend.
And I'm just impressed by these people and keeping the
(13:57):
I don't know the insightfulness of this man, Bob just
fascinating to me. It's a really, really neat guy. So
if you're there, please say hello Hello to me as well.
I'd love to meet you. My my buddy Clay Rowe
from KFI who does all the imaging. He's going to
go with me as well. We'd love to say hello
to you because we love KFI listeners. But I just
(14:19):
am doing this because I really believe in this project
and I'm excited about it. There's no exchange of money
or anything weird like that. It's just me wanting to
share this with you because it's something cool and I
think we need to celebrate people like this, the creative
minds that solve problems and bring joy to us, you know,
for all these years at Disneyland and beyond. Bob Gerr
(14:40):
Living by Design a week from today, seven pm at
the Alex Theater in Glendale. Okay, So I thought this
was very cool. Food and Wine did a story about
Martha Stewart, and Martha Stewart tickles me. She just seems
like an interesting person, and she's been through a lot
and she continues to reinvent herself. You know, it seems
(15:04):
just like an interesting person to me. I'm sure she
could be a pain in the ass as well, But
I thought this was a cool idea. She said, instead
of just you know, alcohol or wine as a host
gift for someone. She has a legit farm. She's on
like one hundred and fifty acres or something like that
in New York. And she has a legit farm. So
(15:27):
she's got there in Bedford, New York. She's got plenty
of chickens. She brings eggs and she puts them in
a bow and you know, makes them festive. And I thought,
regardless if you have your own chickens or not, I've
been gifted eggs before from people's home chickens and their hens,
(15:49):
and I always thought it's very lovely not to mention
they're beautiful. My sister in law, Candice, she and her
husband Troy have chicken and she has gifted us with
eggs before and they're just the best of the best.
But you could find, you know, great eggs all over
(16:09):
the place, and to bring those as a gift. I
don't know. There's something about, hey, I want to feed
your belly that I think is a very heartfelt notion
with somebody. We talk about that here all the time
on the program, that wanting to feed somebody is a
(16:29):
real genuine act of love. Now I love Boz too,
so bring it. You're never ever going to have a
problem with me bringing that. But I just thought, if
you're looking for something different, maybe you're going somewhere tomorrow
for Easter or different events that will be coming up,
you know, cookouts and the like that, maybe do something
(16:51):
like that and think a little differently about a host
gift and think a little differently about what you're trying
to express and the thought of if you do have chickens, great,
I mean, that's obviously very cool, but putting them in
(17:11):
a nice package, and I don't know, handing somebody nutrients
in that form to me, especially with the cost I
know they're coming down. Actually, my wife's found gosh, was
it eighteen or something like that for seven bucks at Costco,
which is pretty good. I know they'll continue to come down.
(17:32):
That's still a little high, but still I thought they
are definitely going in the right direction. So keep that
in mind as well. But maybe we're going somewhere tomorrow
or for a cookout coming up through the warming months
now as we move towards summer, that that might be
something neat. Plus it ties into scre to spring very well,
(17:55):
and to new life, to fertility and all those things
that eggs have meant over the years. Is kind of
a cool thing to do. And I just thought, Ah,
you know what I'm gonna I'm gonna bring that up
and mention it all right, frozen foods. When we come back,
a lot of misnomers about frozen food I want to
spell and one thing that you might not be thinking
(18:16):
about when it comes to frozen food that is good
for the planet that we live on. Go nowhere. You've
been listening to the Fork Report, you can always hear
us live on KFI Am six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio
app Celebrating food, celebrating things, flavors and things coming out.
(18:40):
We talked a lot about garlic today. If you love garlic,
you're gonna want to go back and listen to the
podcast at KFIM six forty a lot of garlic talk.
Here's a story out of Food and Wine that why
you should consider buying frozen produce over fresh right now.
And I liked the take on. So I've talked about
(19:00):
frozen foods before. I've talked about the technology, talked about
it yesterday with Handle on Foody Friday, that the freezing
technology continues to get better. The key to freezing is
doing it quickly. The reason why is that and why
some things don't fare well in freezers. You can't freeze.
(19:25):
You can't freeze like a whole tomato or something like that.
And the reason why is that our freezers at home
don't freeze quickly enough. So we can do okay with it.
But what happens is imagine this as water and the
water vapor in air. So if you have air in
(19:47):
a package that you're putting in there, if it is
freezing slowly. As it freezes, you can see that it
creates these spikes, these daggers. And because it's crystallizing as
it's freezing, the slower it goes it takes to freeze,
(20:12):
the longer these daggers get. And what they do is
it happens not only on the outside, but on the
inside of the product that has or produce that has
water inside it as well. Right, So those little daggers
start to cut apart the cell structure of the food.
That's one thing that happens. So now it's going to
(20:33):
change the actual texture of what you're eating. It's going
to be mushy or it's going to be weird in
your mouth. It's not going to feel right. And then
second is, if there's enough air in there, you can
create a frost situation that creates freezer burn. Now, are
either of these things going to hurt you in any way? No,
does the food go bad? Absolutely not. What ends up
(20:56):
food can't go bad in the freezer. As far as
you know, mold and things like that. Bacteria is not
growing in there. Now, bacteria doesn't die necessarily in the freezer.
There's some bacteria that will continue to grow once you
thought out, which is why you can't or you shouldn't,
go back and forth with thawing something out and freezing it.
(21:18):
You got to keep track of the time that it's
been thought out and all of that, plus going back
and forth. You even if it freezes quickly, you can
cause problems like the cell structure being torn apot. But
it makes things either mushy or change the flavor. You
get that freezer burned flavor on a piece of chicken
breast or something. It's just nasty, not going to urge you,
(21:40):
but it's not great and so most likely you don't
want to have it. However, the freezing technology is getting
to the place where you can freeze things very quickly
now and thoroughly, meaning they can get over the entirety
of the food so that one part doesn't freeze more
quickly than the other. And this is fair very important. Now.
(22:02):
Why is this Because you are getting vegetables and this
produce at its peak, at its peak nutrition everything is
when they're freezing this stuff. That's one great thing. The
second thing is waste. And this isn't just waste at
(22:23):
your house. It is hard to keep fresh produce around
I get it because you end up throwing a lot
of it away. How many times have you gone to
make a soup or a stew and you get celery
and you're like, what am I going to do with
all these stocks as celery? And you can only eat
so many peanut butter and celery or anselog or whatever
you do with it, and it becomes very difficult to
(22:48):
not throw that stuff away or to figure out how
to use it. There's ways to do it, make stock,
do things like that, but it's not just about what
you do at home. It's the same thing at your
grosser or any re tail outlet that sells produce. They
end up having to throw a lot away. Now they'll
try and use it in their cooked stuff or the thing,
you know, before it goes bad. They want to do
(23:10):
those things. There's practical things that they can do, but
not always, and we have such a large waste. Keep
in mind, we have plenty of food on this planet
to feed everybody. Nobody needs to starve. It's not a
food problem. We have a distribution problem. That's the issue.
It's never been a food problem. There's plenty of food
on this planet to feed people. It's distribution, and so
(23:33):
in this case, I'd love this kind of a roundabout
way around a round round or the roundabout way. Yeah,
that they go about saying, hey, frozen you just don't
waste it the same way I have frozen corn. You
get peas, you get mixed veggies, green beans, whatever it is.
(23:56):
It's fresh, always better when it comes to certain flavors.
I'm sure I get that, but not so's you'd notice
in your home in the same way. In the same sense,
it's just not that way. The technology is getting better,
so keep that in mind to keep certain things stocked
up in your freezer, and then you won't have to
worry about, you know, having to throw things away that
(24:17):
you don't end up using. All right, that's gonna be
my final thought. Tiffany Hobbs coming up, Be kind, be
empathetic to one another. It is free, and have a
wonderful Easter. That Jesus Show is live tomorrow for those
of you interested for the Easter holiday, and I will
catch you on the flip side.
Speaker 2 (24:36):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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