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Chapter 1: What makes a charcuterie board unforgettable?
We here at Sato have one saying. When you're at home at your best, you're at your best in life. That's why we have housemasters to help you. Trustful friends from the countryside. You don't have to stress about everything at home. Rent a carefree home. Sato.fi Sittarin Megaedut on täällä. Talotäynnä megalomaanisia tarjouksia. Ruokaa, juomaa, vaatteita, kosmetiikkaa, kodin elektroniikkaa.
Tule tekemään herkullisia ja tarpeellisia löytöjä. Sittari hoitaa. Mikä seuraavista on helpoin kotiaskare? Maton tamppaus, akvaarion tyhjennys, ruokakaupassa käynti. Holiday club. Holiday.
Hey, it's Neil Saavedra. You're listening to KFI AM640, The Fork Report, on demand on the iHeartRadio app. KFI AM640, live everywhere on the iHeartRadio app. So here's the deal.
Chapter 2: How does the January weather affect Southern California?
Here's the reality. It's The Fork Report. I'm Neil Saavedra. 2010, I started this show. I pitched it to then program director Robin Bertolucci and the president of the company at the time, Greg Ashlock. And I wanted to, I don't know, focus on celebrating food and not from the standpoint of being a chef, because I'm not. I'm a cook. I like to cook.
But I'm not a trained chef or anything like that. I like the science behind food and all those things. But I'm constantly learning. I'm a thirsty dude. I'm always looking to learn and ask questions. And that was one of the reasons. The second thing is I'm not a critic. I'll tell you what I like and why I like it. And the reason why I think the second part's important is...
Maybe something's briny, very ocean-y. It's got, you know, a little bit. It just has that kind of sea whatever vibe to it.
Chapter 3: What are the listener's thoughts on cooking during winter?
Well, if I like that or don't like that, I mention that because you may go, oh, I love that. So I don't say this is good or this is bad unless I feel that the technique, the ingredients and everything is just wrong. That's not a taste thing. That's just, hey, that's not done right. That's different. It's pretty rare when you come across that.
I remember one time, and it came through someone that they... asked me to interview the, they, they really begged me. They were like, listen, we're struggling. Um, we'd love to come on your show that they, the place it was in Los Angeles was way too big for their concept. And they were way over their head. I didn't know it at the time. They came on the show.
I feel it's my duty to help when I can in the Southland when it comes to food. They came on the show and they brought out the food. I tasted it. And during a break, I said, this food is below your average home cook. And I looked them in the eye. I didn't embarrass them on the air. But I said, this won't stand and you guys are in trouble. And they were. I don't think they lasted another week.
And I tell you this story because on the flip side, you know, having the moment or having an opportunity to connect with somebody who's doing it right, in my opinion, like Thiebaud, Dussini, who was just on, he is the proprietor of The Wine Station in downtown Los Angeles. You can find out more at thewinestation-dtla.com. That's the flip side. That's me connecting, and that's fun for me.
So I hope it was fun for you as well to get to know somebody who's creating food in Los Angeles here in the Southland.
and is doing it with passion and bringing love of his own culture being french uh southern uh france um and i i just enjoyed so much so that i i was late coming back sorry guys um because it just when you meet people that have those same passions and love for food it's just exciting like i could uh recommend that place hands down over and over again and know that people are going to enjoy it now
Does that always happen? No, there's humans involved in everything. But when you know that they have the building blocks, I get excited. So that's why I was late. We were taking pictures, still talking. And I try and involve you in as much of that as possible.
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Chapter 4: How does Neil Saavedra connect with local food culture?
Unfortunately, we have to get, you know, pay the bills. And then fortunately, we get the news from Eileen and get to know what's going on. But that's why. I just really want to connect with people on the show. It's one of the things that made me want to do the show in the first place.
Just to meet people and hear their stories of how they get started and the path they go down and learning what makes them excited or wanting you to try something. You know, just wanting you to taste this. Oh, my God, you got to taste it. Now, there's seven kids in my family. Six of us are boys.
So growing up, the last thing you want to hear from one of your brothers is the phrase, taste this or smell this. Seriously, if you don't have brothers, trust me, don't taste it and don't smell it. But as you get older and you get better friends in your life, you can trust that when they get that passion and they go, oh my gosh, you've got to taste this. That's a pretty big deal.
And the pride in the simplicity of a dish is one of the things I appreciate too. So that crudo... You know, I'm not even supposed to eat crudo because I had a kidney transplant. So I got to be careful because my, you know, I don't have the fighting immune system that you may have in the same way, in the same sense. But I was like, oh, my God, I'm going to have another piece.
And it looked so great. I was like, you know, I don't do this often. I'll do this every once in a while. So that's why I was late and why I praise people that are doing it right. The wines that he brought. Now, keep in mind.
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Chapter 5: What reflections does Neil have on Latinx identity?
If you struggle with alcoholism, it may be different. You don't want something that tastes like alcohol. But if you just choose, you go, you know what? Alcohol is just not a thing that I want in my system. Or maybe you partake in mota. Maybe you partake in the Mary Joanna. And you don't want to add to that by mixing alcohol or whatever it is, whatever your jam is.
Then you having a zero ABV or zero alcohol wine like that, that sparkling wine was just lovely. Like, I'm like, that sounds great. Like that and a charcuterie board. And you don't have to worry about a buzz or anything like that. Come on now. All right. So that's what that was all about. I always get excited when I get to connect with people. Plus, Melissa, who's doing his PR.
I've known her forever. So, all right. Stick around. You're listening to The Fork Report with Neil Saavedra.
Chapter 6: Why is Spanish name pronunciation important in media?
On demand from KFI AM640. It's Neil Saavedra and the Fork Report. This is what we do. We hang out. We talk about food. We celebrate it. The people that make it. And boy, today has been one of those days for sure. And it's just one of the quintessential Southern California days. And it's a great summer day. But here's the switch. It's mid-January. But it is.
I think we're having some family come in tomorrow and sit by the pool. No joke. In January. In Southern California. Grilling. By a pool. In January.
Chapter 7: What insights does Neil share about his heritage?
It almost makes all the other crap worth it. Potholes. Horrible ideas, those types of things. Anywho, looking at the talkbacks right now, let's see. John in Joshua Tree says that he's enjoying the beautiful weather. He's cooking up a grilled cheese sandwich. He goes, hey, I almost didn't tune in to you today.
I guess he was watching Star Trek has a new series out, a new iteration, and he says it's pretty good. But anyways, he... He says, cheers. I did tune in and I'm hanging out. Thank you, John and Joshua Tree. I bet you it's gorgeous in Joshua Tree. Uh, Hey Neil bear here. Uh, you talked, uh, near the end of the year, you interviewed a restaurant restaurant in Malibu Hills.
Uh, Oh, the old place, the old place there. Yes. I've made a big deal about their, their food and their BLT was insane. Yeah, it was absolutely there. The food is, uh, absolutely wonderful.
Chapter 8: How does Neil feel about the evolution of local food scenes?
Uh, very earthy and rustic and delicious. Um, You want their phone number. Oh, I don't know what their phone number is. Let me see if I can do this live. Look at me. Oh, please. I don't know why he doesn't have a... Have his own interwebs. And you can do what I'm doing right now. But it's all right. I'll stop the show for you. All right. It's Mulholland Highway there.
It's a lovely place called The Old Place. You can find them at oldplacecornell.com. C-O-R-N-E-L-L. Theoldplacecornell.com. They're on Mulholland Highway. And their phone number, just for you, Bear, 818. 818-706-9001. That's 818-706-9001. They were incredibly lovely people and the food was absolutely spectacular. Just stick to your ribs. Good food. So let's see.
Anybody else have a need that I can help with? These are, by the way, these are folks that are hitting us up on the TalkBack feature. Very easy. TalkBack feature is something that you can do if you're listening to us online on the iHeartRadio app. If you've never seen this before, you go on the app, if you're listening to us there, and there's a microphone icon in a red circle.
And you press that, and that'll give you like 30 seconds to leave a message. And then it comes, as long as it's during the show, it comes directly to us. So Bear is asking me to call him. Sorry, buddy, I can't, but I did give it to you. I did give it to you on there. I hope that helped out. You're listening to The Fork Report with Neil Saavedra, on demand from KFI AM640.
Hey, Neil, I've often wondered this. Is it an entertainment thing to say Latinos versus say Latinos? Could you clarify that for me?
Thanks. Oh, man, I got mixed feelings about this. Okay, so here's the thing. it, you know, news people do this a lot. That used to be the thing is that it would be like, um, you know, today, uh, star Wars is playing at the Los Angeles theater and that kind of thing where they over-pronunciate the Spanish words. Well, there's a couple of reasons for doing that. Uh,
And when I do it, I do it for three reasons. I'm either doing it sort of like a smart ass, uh, kind of ironically pointing to the fact that I'm a half breed and I wasn't raised speaking Spanish, even though Spanish was my father's first language. Uh, English was his second and. You know, he didn't want to raise us. I joke about how he didn't want to raise us as poor white kids.
So he moved us to Newberry Park, Thousand Oaks area and raised us as... He didn't want to raise us as poor Mexican kids, so he moved us out there to raise us as poor white kids. But I am proud about my heritage. I mean... It is the story of what, you know, got me here. And I think we're all that way. So sometimes out of respect for that, I may attempt to or certain words or certain things.
So I'm speaking for myself here. However, for others, I think when you hear it in the news, Southern California is inescapably woven with Mexico, period. and from the very name and so on. And I think a lot of news reporters try and be as respectful as possible of that. But maybe it's for entertainment sometimes too.
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