The Fork Report Hour 1 [Best Of] (06/06) - An encore on Technique of the Week featuring grilling seafood! Plus, a listener asks, "What is the difference between farm-raised salmon vs wild-raised salmon?"

The Fork Report Hour 1 [Best Of] (06/06) - An encore on Technique of the Week featuring grilling seafood! Plus, a listener asks, "What is the difference between farm-raised salmon vs wild-raised salmon?"

The Fork Report with Neil Saavedra airs Saturdays 2-5 p.m. on KFI AM 640, More Stimulating Talk Radio.

The Fork Report w Neil Saavedra

Farm-Raised vs Wild-Raised Salmon

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/fbe28492-d9f5-45e6-8dc0-b46101321193/transcript

The Fork Report Hour 1 (07/11) - This week's Technique of the Week covers all things hot dogs. Neil discusses where they come from, how to cook them, and fun hot dog combinations to try out this summer.

The Fork Report Hour 1 (07/11) - This week's Technique of the Week covers all things hot dogs. Neil discusses where they come from, how to cook them, and fun hot dog combinations to try out this summer.

How to Cook a Hot Dog

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/da640845-b597-4c76-abb5-b484016d8523/transcript

The Fork Report Hour 2 (07/11) - Teriyaki Madness has been actively expanding across the greater Los Angeles area. While there is one long-standing location in Downtown LA (1120 W 6th St), several newer spots have opened up. Neil speaks with owner Joseph Karamian about his restaurant and the new locations.

The Fork Report Hour 2 (07/11) - Teriyaki Madness has been actively expanding across the greater Los Angeles area. While there is one long-standing location in Downtown LA (1120 W 6th St), several newer spots have opened up. Neil speaks with owner Joseph Karamian about his restaurant and the new locations.

Joseph Karamian - Teriyaki Madness

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/ec5a59a9-3b41-44a4-8f2a-b484017e3865/transcript

The Fork Report Hour 3 (07/11) - At Pawn Shop, Tony Messina reimagines game-day food from the ground up: refined and intentional without ever feeling formal, blending nods to his New England heritage with his broader culinary range. Highlights include Hot Dogs topped with osetra caviar and Japanese mayo, Charbroiled Oysters with XO butter, Sticky Pork Spareribswith kabayaki and peanuts, and a Dry Aged 40oz Tomahawk for celebratory moments alongside the soon-to-be-signature house Pu Pu Platter. Tony joins Neil on the show to discuss Pawn Shop.

The Fork Report Hour 3 (07/11) - At Pawn Shop, Tony Messina reimagines game-day food from the ground up: refined and intentional without ever feeling formal, blending nods to his New England heritage with his broader culinary range. Highlights include Hot Dogs topped with osetra caviar and Japanese mayo, Charbroiled Oysters with XO butter, Sticky Pork Spareribswith kabayaki and peanuts, and a Dry Aged 40oz Tomahawk for celebratory moments alongside the soon-to-be-signature house Pu Pu Platter. Tony joins Neil on the show to discuss Pawn Shop.

Tony Messina - Executive Chef of Pawn Shop

https://api.omny.fm/orgs/98a2599f-cd9b-4f2a-9be4-b22c00e585f2/clips/fa51683d-e1d0-462d-a7b0-b48500075bd4/transcript

Farm-Raised vs Wild-Raised Salmon

In 1 playlist(s)

The Fork Report w Neil Saavedra

Social links

Follow podcast

Recent clips