KCAA: Let's Dine Out with Allan Borgen (Sat, 1 Jun, 2024)

KCAA: Let's Dine Out with Allan Borgen on Sat, 1 Jun, 2024

Episode Transcript

(00:00):
Drown man at steak Right, Welcometo another delicious edition of the Let's Sign

(00:38):
Out Show. Food critic Allen Morganhere and is he bussy who looks like
a mad scientist. You've got somethingdrink and you found something in It wasn't
more than srinkles. Sprinkles. Yeah, it was like at it sprinkles.
I was like a culture color.Yea, I know, it just fell
in. I'm sure strawberry popera,if you can call it. Yeah,

(00:58):
I think probably part of the strangers. Oh, no problem. Every time
you come here, we drive ourengineer crazy between me and the alcohol and
he's hurt. Yes, we're runaway before you done. Anyway, So

(01:23):
how was your week? Allan good? We had fun. Now we went
to a couple of good restaurants,uh, one of which was cicro Now
Cichron has a long history. Uh. The originally used to be in Redlands
on State Street, I believe,and way back when my ex partner and
I David Cohen, we reviewed itand had the most obnoxious owner in the

(01:45):
world. He told us what tosay, how to act, I mean,
everything was it was hart. Theguy was horrible and basically was we
don't like it, don't come back. Unfortunately, we uh anyway, we
had him on TV and so wenever came back again. Then the new
owners came and I haven't been backthere. I have to admit I just
did never went. And now theymoved to a new location and Cicul now

(02:08):
is beautiful restaurant. It's a long, narrow building. It's got a lot
of history to it. It's kindof tudor, it's a lot of a
little rustic. It's what do youdescribe it? We talked about last night.
It reminds me of something like acraftsman cross like Frank Lloyd Wright,
kind of like architecture and decrps.Beautiful, very pretty great kitchen too,

(02:32):
and it's I really like the layout. I think it's very conducive to you
know, just community, you knowkind of thing have large parties or whatever.
And yeah, I was very impressedwith the food. Now they have
a whole new menu, brand newchef. The name is Patussio. He's
from Italy, so he's authentic andhe talks so like of this, so

(02:53):
you know, he's good. Andreally really really impressed with him. A
lot of vision, a lot ofpassion in what he does. And it's
funny how Italians really are animated.They really get passionate about their food.
I can't say that about Americans asmuch. There's a couple of the men
chef trees as one. But hereally impressed me. We're gonna have them

(03:13):
on probably to next week or so. But we ordered about four different things,
one of which was an appetizer andit was grilled octopus. Now we
love octopus. This is a long, long pire. So this is a
large octopus. The tentacle of itvery plump, twenty six hour. What
do you look at me when yousay plump? It was very succulent.

(03:36):
No, it was very very tender. It was a chet. It was
a head a rob Robert sauce.Rob Uh, what do you say,
Robert? I just said they areour a b I a t a Robert
sauce. Anyway, it's it's aspicy tomato sauce. Yeah. Er Well,

(04:00):
language has never been my I'm stilla master in English. I forget
to Italian. But it was avery nice piece of octopus. The only
thing that got me, it kindof threw me for a loop, was
it said grilled. Now we've hada lot of grilled octopus in our time,
and you know, it's got thatlittle charcoal flavor, it's got a
little hit to it, a littlesmokiness. I guess to it. This

(04:21):
one didn't and it wasn't bad.But we talked to the chef about it,
and he was like, Spock,he goes, no, we did
put it on a grill, andhe took him back in the kitchen and
everything and showed me the grill theyhave and open flame and everything, and
for some reason maybe they didn't doit long enough. But well, it's
like a fine balance, right,And when it comes to grilling octopus,
especially because you don't want it toThe whole reason you want to plump juicy,

(04:46):
you know octopus, the pie,octo pie, you know, temacle
is that you know you want ittender, right, if they make it
tender, I think a lot oftimes, you know, you grill it
to long or open flame it tillI might get rubbery. That's the biggest
complaint I hear from you. Yeah, So it's like it's a fine balance
between Yeah, you know, youmight want to get that charred flavor,

(05:11):
but then it might get a littlebit more chewy. So yeah, and
you know, I prefer it tender, more tender, but yeah, I
agree. I mean I like ita little more growth flavor. But I
mean, if I have to pickthe tender or grill, I rather have
the tender. I think the saucetoo. The chef kind of admitted it
might be the SATs that overpowered it, so he'll check into it. But
nonetheless it was very very good.Then we ordered one of his pizzas.

(05:33):
He had three pizzas, Neopolitan pizzas, and we had the Calabrisa. It
was twenty fight dollars and it consistedof a Calabrisi chili muzzarella, cheese nodule,
which is like a salami but it'slike chunks of it's a little different,
and suppresso and it was excellent,very very good. The dough was

(05:56):
perfect. It was a perfect pizzafor Neopolitan. It was very very tender,
very light. Neapolitan is so differentthan any other pizzas. And it's
a special type of flowers, adouble zero flower and it's uh, it's
in a wood fire grill pizza oven. And it was delicious, really really
good. Just a nice beginning toshare for that much money. For two

(06:17):
people. It's perfect. Yeah.I really like the flavoring and I like
the dough. You can like whenit comes out, it's like, oh
my gosh, you can smell it. Totally transported me back to Napoli,
right, the same type of typeof pizza, the same smells, you
know, the flavors right on theyou know, the cheese, everything.

(06:42):
It was a great balance of flavor. I really was impressed with that one.
I was too, very very good. Then we had two pasa,
two different pasta dishes and izz he'sgonna do it so she doesn't put to
the names like I do. Really, all right, great, we getta.
We had a little ravioli that wasa corn stuffed it's agno latty,

(07:05):
it's a corn agnology lutty, andit's it's a corn ravioli with truffle butter
sauce. Now for anybody to loveshave black truffle. Now, this is
the dish to get. Not onlyis it al dente and it's they it's

(07:27):
housemaid, right, but it's alittle bit sweet because of the corn,
very sweet. Yeah, and thenthe sauce is just just enough. It's
not like drenching sauce. But justenough where there's a butter sauce, very
light, but then the truffle wasshaved on top, black truffle, lots

(07:47):
of it too. Yes, Iwas in heaven. I mean literally in
heaven. Yeah, tot algasm.It was just amazing. I think I
would definitely go back there just forthis dish. I was thirty two,
but it was totally worth every everybite of it. I think, you

(08:11):
know, black truffle, if youlook on the market just for you to
buy it, it's quite expensive.And the amount of shaved black truffle they
put on this, it's phenomenal.Get your Yeah, I definitely get its
money's worth. Plus, the flavoris very delicate, because sometimes you get
people that put truffle and it's likeoverwhelming. And then so the flavor of

(08:33):
this dish was so delicate. Therewasn't any cheese in it because the cheese
would fight with the truffle flavor.Right, you want to taste the truffle.
The whole thing is the truffle,and it's just really a lovely dish.
It wasn't heavy. I really Icouldn't say enough, Like, you
know, I really love this dish, right, I like the next one,
too, is a Yoki and thisis just I called Pillows of Love

(08:56):
their little potato dumplings. Very verylight the housemade again, yeah, very
very light gnocchi gon gonzola, right, and it had a blue cheese sauce
with walnuts. Well it was niceabout it was the blue cheese sauce game,
but just the undertones of it.It wasn't real overpowering, but it
was delicious. And the addition ofwalnuts. At first, I wasn't sure,
why would that really doesn't go,but it really does. It has

(09:18):
a different texture to it. Itadds a texture and a different flavor to
it kind of compliments compliments the bluecheese. But I love nioki to begin
with. But this is one ofthe best ones I've had, very very
light and tender, and yeah,it was just delicious. I have to
say it's it's really really good becauseusually the gorgonzola sauce I've had it at
other places, I find it toorich and I can't even get through like

(09:43):
a couple of bites, and thisone was it. The flavors there,
but it wasn't so rich where yougo, Okay, it's like I cannot
eat through this or it's overwhelming,and also the the it's very once again
back to more delicate because the latchtime people can really overdo the gorgonzola,
which ended up having more of thebitterness. Back then you' taste it,

(10:05):
but that's when you cannot right again, everything's homemade, all the homemade
pasta's everything. They have a lotof steaks, high end steaks, so
they have wygu They have a reallygood Waydu burger that a lot of people
ordered. Kept passing by it.I'm like it was kind of odd.
At first time I read about it, I was like, wow, they're
pretty good. So yeah, thetable next to us ordered a steak and

(10:26):
it looked phenomenal. It looks likebutter when he's cutting through it. I'm
like, maybe having to try thatnext time. I've been coming out.
There lots of different steaks, andlike I said, they also have a
lot of pasta dishes. They haveegg plant parmesana, they have just incredible
salmon. They have chipppino. We'vetried that brisano so I can't wait for
it, but veal shop. Soanyway, it's called Citron and you have

(10:52):
to make reservations. I believe,so Golden Redlands. Look for Citrons c
I t r O N E rO C t r O N E boo
sit YOURWN restaurant and bar. Andagain it's in Redlands, so really really
good. Then we just got backand the same day actually we spent spent
a little time relaxing a little bit, and we were in Chico for some

(11:16):
working pleasure. And chic goes avery small little town and up north a
lot a lot of agriculture. Ithink that's your main focused. Lots of
trees. I've never seen so manytrees in my life. I don't know
what kind they were. We thinkalmonds. But it was very very picturesque.
A lot of cows and free youknow, free uh you know,

(11:37):
free ranging ranging cattle. Very verynice. So but the restaurants in the
past as it goes, is reallynot much up here, so I wasn't
expecting too much. But the oneswe went to were really good. First
of all, we landed in Sacramentoand he just said, we have to
go to this place. It's thebest sushi sashimi she's ever had. Sang
for your buck, literally, youma, I've had really good sashimi and

(12:01):
sushi and capachu. However, youknow, it's the quality always go with
the cost, right, So it'syou know, and a lot of times
the cost is so it's quite disproportionateto the amount of food you get,
so you would have to eat throughquite a few dishes to really get full

(12:24):
of you just eating the sashimi orcapachio. Well, for this particular restaurant
I found, just happened to stumbleupon it. It had a you know,
I was looking for something quick andit had an omakazi menu and which
I have yet to try it.That's my goal one of these trips.

(12:45):
I'm definitely gonna try that. Youhave to make advance reservation for that.
But then you said the bar,you know, the presentation is amazing at
this place, the food quality isamazing, and the price I think is
totally or The place is called ChefFrank's Sushi Sacramental in Sacramental, And why

(13:09):
I like this place is because whenyou order sashimi, like a twelve piece
or twenty four piece sashimi, you'renot getting those thin slivers of tiny little
pieces right, and usually sometimes there'sa piece of fish or a couple of
pieces of fish you're not so thrilledabout. You know, I'm not going

(13:31):
I don't go for really fishy fish, like if it smells a little funny
or it has a weird texture orslimy. I'm a little on the fence
about that. Well, not herewhatsoever? Alan, What do we have?
Uh? You name it tuna?We had mackerel, but not just
tuna. Not just mackerel. Thisis like the prime of the prime.

(13:54):
This is like the Wagou of fisheverything. First of all, it's about
I would say, at least ahalf inch, if not bigger slices,
fairly nice life slices. I thoughtI would be full as can be,
but I mean I would be starvingafterwards. But I was really full when
you ordered the twenty four dish.I believe it was like seventy seventy five
dollars somewhere around there, which atfirst I was like, oh my goodness.

(14:16):
But it was worth every bite.It was like eating butter. Oh,
just it melts in your mouth.Not so fishy at all. And
a lot of people complain about sashimiand sushi goes. They don't like raw
fish because usually goes with a flavor. It could be real fishy. Not
here. This is like the finestof the finest and a beautiful presentation on

(14:37):
a big bowl with ice. Thenthey have a little seaweed on it,
a little flour and they make thisa little sauce that you go nuts over.
It's all sabby green onion sauce andit's kind of like a dipping sauce
and it hits you, but yournose goes. Yeah. I think it's
made with fresh with sabies, becauseit's kind of it's got the umps like

(15:00):
that, the little granule kind ofthings like a fresh root. You would
because I've had fresh restabby. It'sa root. So it tastes like it's
been infused into this mixture and isto die for. I mean, I
literally can give me. I hadhad to ask for my own because I
wasn't going to share that at allwith Alan. And you know, when

(15:22):
you get this dish, it lookslike a floral presentation, didn't it.
It was gorgeous. It was veryvery nice. I don't remember all the
different fish there was, you know, to it. It was a regular
mackerel, Spanish mackerel. There wastuna, salmon, yellowtail, and alba
core unbelievable. Yeah, and everyonehad a different flavor, different texture,

(15:46):
but it was all the thing thatbrought everything together was the texture was I
mean, this is like the finessof the finest. And I've see so
many documentaries on how the sushi chefs, you know, picked their fish.
I mean there's some big bit,you know, bidding going on. They
take a little slice of it andthey look it over and it's a it's
a whole process, and I givethem, I applaud their efforts. This

(16:07):
is this is the best sushi I'veever had, or sashimi, I should
say, I've ever had. Andyou had rice with it. We ordered
a little cup of rice and thatwas good too to go with it.
And overall I really really enjoyed it. So if you really enjoyce sashimi,
the best there is that I've had, this is the place you want to
go. And what was the nameof it again, Chef Franks at Natoma.
And it's right by the actually aboutmaybe ten minutes from the Sacramento airport.

(16:32):
So you've happened to lead Land inSacramento. Looks up, Look it
up, Look up this restaurant.Name's Chef Franks, it's not that far
away. Not fancy, but greatservice, very friendly and just delicious.
Yeah, very clean. I meanthe place is just easy to get to
you and park right in front.So I'm all like about the location and
everything. It's really it really worksfor me so good. So highly recommend

(16:56):
this. That's your third time here, so you know every time you keep
raving about it. So this ismy first time tasting it, and I
agree with ring he said. Soyou're listening to the Let's Sign Out Show
right here on KCAA AM ten fiftyand one oh six point five FM,
the stations that leave no listener behind. You're listening to the Let's Sign Out
Show. And so we went toWe flew into Sacramento, had our sas

(17:18):
Shami and just raving about it allthe way in the car, about an
hour and a half drive. Anda nice community, farming community, just
nice little community. Was it wasnice, you know, not fancy or
anything. Everything that's kind of spreadout. They have a university there.
I don't know. My best friend'sdaughter went there, so she very familiar
with it. And they have nota lot of restaurants, but they have

(17:40):
some really good ones. One wasa pizza restaurant we went to and it's
primarily takeout, but it was justwings I think subs, but wings subs
and I think in pizza only andthey make everything from scratch. It was
an Indian I thought they were Indian, but they're from Fiji and very very
nice owners and spot on. Everythingis wonderful. I don't remember the name

(18:02):
JT's Kitchen. No is a kitchen, j JT's Oven, j t apostoph
S Oven, And it's in Chicoand a cute little place here. They
have about three four tables there thatwe ate there and really really enjoyed it.
And even though for twenty five thirtydollars a pizza, it sounds like
a lot, but you buy oneand guess what, you get one free,

(18:26):
so you got two pizzas and thenwe were like, WHOA, that
is really really good for what wegot, it was excellent pizza. We
made a couple of suggestions, justminor ones, like having bosomic vinegar poured
on a little bit drizzled on oneof the pizza I think would be good.
But other than that, but it'scalled JT's Oven. It's located at
one three eight O East Avenue inChico, California, and highly recommended.

(18:49):
It's got four point four stars ifyou want them into into ratings, and
I'd give it a higher rating thanthat. But I thought it was very
nice, very nice owners that reallywasn't depressive. What do we have?
You got? You didn't you saywhat you have? Don't remember? One
was a a Indian pizza with chicken, cilantrol tendori chicken and a sauce.

(19:14):
It was kind of a combination ofof what barbecue and ranch they meet your
own ranch. It was very different. I was quite sure what it was.
It was very mild. The sauceis very mild. It's not very
saucy. There's not a red sauce, so I don't expect a tomato sauce
bace. And it's a nice distributionof cheese versus topping maysio and the cheese

(19:38):
and the toppings go all the wayto the edge of the pizza. I
mean, it's not like you're eatingcrust. Okay, there's no eating crust
because the entire thing is covered andthey're perfectly chopped tiny you know, everything's
bite sized. Nothing was chunks.It falls off, so it's perfectly distributed,
and I think it was a greatreally one of the great pizzas.

(20:02):
I really like it has a slightlyspicy kick, but it's not really so
much where you can't then we hadone was just different types of meats.
Do you have that one in frontof you? You'll find it. I
will find it. It's called itis? What is it? What it
has was like a little bit ofeverything, right, sausage, bill,

(20:22):
peppers, onion, and I hadsome kind of bacon or bacon, and
I believe with not pepperoni. Idon't think it had that. I can't
remember, to be honest. It'scalled the Tropical Stuff, Tropical stuffer.
It's got pepperoni, sausage, mushroom, linguisa, onion, green pepper,

(20:48):
garlic, olive, pineapple, withislander sauce. Okay, nope, no
bacon, but did it did havepepperoni, but that was excellent, and
the islander sauce was a little bitunusual. It's a little sweet, a
little tangy, but nonetheless there's anice, nice pizza, lots and lots
of toppings and best of all,and I you know how I judge my

(21:10):
pizzas. When you pick it up. Things don't fall off. It's foldable,
and this one it stands up.I mean it's perfect. It held
up to it really really nice.And I love the dough. It had
a little corn meal underneath it andjust a very very nice, low,
very crunchy dough and just excellent.Yeah good, I agree, buy one,

(21:32):
get one for you. So ifyou buy a medium of one specialty
pizza, you get the second oneof a special pizza thirty three to thirty
six dollars. So, but fortwo pizzas like that and their medium,
they were nice, less specialty pizzasif you get regular pizza deal, if
you get one topping, the pricesgo down to twenty something dollars. So
I mean you can get two largepizzas for twenty something dollars. Is really

(21:53):
not bad. And the quality isamazing because they do make everything. I
mean you see them making it whenyou order it. And then also,
like I said, the ingredients.I was so impressed because usually you know,
you get one of these pizzas asonions in it, you get big
chunks of onions. Well these arefinely dice onions, so it's not like
it's big chunks sweet crunchy. Yeah, sweet and crunchy. So it really

(22:17):
adds you pizza versus like you're gettinga big chunk of a slice of onion
that's like, oh my god,that's onion, you know, versus it
kind of compliments everything in it.So I was really you know, between
the tendor, which is the onethat we got, along with the tropical
stuffer. I was absolutely impressed,very very nice. Then we went to

(22:37):
a restaurant which you've been to before, and the owner wasn't there, but
I heard some great things about him. Is he They treated her very nicely,
very friendly. He said, neverhad this here. Let me bring
some samples, and then you gotto try it. It was called Masa
Moon m a z A Moon mn. It's got a Turkish Mediterranean restaurant.
You walk inside, it's beautiful,decorated, very nice, simple but nice,

(23:03):
had a nice feel to it,and the menu had a lot of
different favorites to it. We decidedto share platter. It was kind of
a family platter and it was likesixty nine dollars and had securers of chicken.
It was supposed to be fish,but we got chicken beef. It
was a fletmonnon beef and lamb,and had rice, nice pile of rice,

(23:26):
lots of great vegetables, mixed vegetables, fresh vegetables, excellent tomato,
you know, grilled tomatoes as theyall have. Then we asked her some
sauce and they had incredible it's Asikisauce made with Greek yogurt and thick,
as compedient, unbeailable and like fullof flavor. Holy moly. I mean,

(23:48):
I loved Tazekie sauce, but thisone takes a cake. It really
does, I mean really really heavy. So when it comes out and when
she brought us like a ramikin fulllook mine, it looks kind of like,
you know, it's so thick thatit kind of moves like a jello.
You're like, okay, what's goingon with that? But then when
you dig in it, it's sothick it coats. It's like perfect texture

(24:12):
for every bite of the meat thatwe have, you know. And it
was a really good platter. EvenHaylaff was like to die for. You
can get it for two, fouror six. The two is enough for
three four people. I mean there'sa lot in there. Yeah, And
then it's it's Uh, there's alavash underneath where all the meat is sitting
on, and so the lavashe actuallylike has all the juice juices of all

(24:37):
the food that's coming down on it. Oh my god, it's the whole
dish. Was amazing. And thenthey make their own bread and they make
their own garlic butter, so youhave that as a free you know,
before you start. I mean,I was so stuffed. But then,
of course what else do they makeand make their own dessert from scratch?
They do a lot of different blackla VLAs. Been a we soon deserts.

(24:59):
But the also a Turkish taffy orTurkish treats is called Turkish delight,
delight the same thing that it's notreally but it's like a large bar and
they cut small pieces to it.It's it's made with fresh fruit, with
dried fruits, unbelievable, with apricots, with pomegranate, pomegranates, I mean,
you name it, and it wasexcellent, what a great way.

(25:22):
And it is presented a little platter, a little bit of two or three
bites of very one of them,and what a great, great, great
ending to an incredible meal. Highlyrecommend it. It's called again MASA M
A Z A moon Z E MC. And let me look here at

(25:45):
The address is h one sixth onesix three et Second Street in Chico.
I really felt bad that a lotof neat shops there, but they're all
closed, like at five o'clock,so unless you get there during the day,
you really can't see much. Butlovely a little town, really cute,
quaint. It looks like a collegetown, but it's got some flair
to it. It's just really reallyneat. So I think the downtown had

(26:07):
reminds me of Old Town Orange.So people like Old Town Orange, like,
you know, the very unique shopsand antiques and you know, the
eateries. That's how it feels like. You know, the streets are lined
that way, and you know,I wish, you know, I'm there
to work, so I never getto really tour around and I could see
anything because by the time I getoff work, everything's closed. So really

(26:30):
the only good places I get tosee or taste it's really the restaurants.
Yep, you picked some good ones. Then the last one we went to,
there's a little controversy on this one. It was called Allies A L
I. E. S. Pubpub p u B. It's an Irish
pub, I guess English, English, English, British. Okay, it's

(26:51):
Myrish stuff there too, and themen you look good. It was kind
of limited, but look nice.And lots and lots of beers. They
make their own beers for their ownbeers. And they had some wines there,
and it's definitely a drinking joint.But they had the food there.
So we decided to try it,and I had a little bit of problems
with some of them. One ofthem was it was called the Leprechaun.

(27:15):
It was kind of a special forit's a lepre pasty, yeah, for
what it calls for in honor ofSaint Patrick's day. So it's supposed to
be stuffed with vegetables and the cabbage, cabbage and corn beef, a nice
pastry. Was beautiful pastry and everything. Unfortunately, there was only about three

(27:38):
chunks, maybe four, but verysmall little dice chunks of cabbage, and
about three or four strands and Imean three or four strands of cabbage,
very small strands. It means chunksof corn beef. You said, strands
of cabbage, Okay, chunks ofcorn beef and strands of corned beef and

(28:02):
very very disappointed flavor wise was gridbut it was just not enough protein.
It was like twenty bucks, andI was like, oh my god,
I was that kind of blew awaythat had a very nice salad there and
had a really nice lemon dressing.So that was a good thing about it.
But you know, for twenty bucks, I thought I want to rip
off. But to me, thebiggest disappointment was called this the what Fisherman?

(28:30):
And it came in a knife.I'm waiting for him to just say
it. It was like a nicetin bowl and I thought there'd be a
over, it would be a pastry, but it didn't. And it looked
like a bowl of gravy, athick gravy with peas carrots. It's supposed
to have shrimp and salmon and anotherfish in it, and I mixed it
up a couple of times and thenhe goes, why are you mixing up?

(28:52):
For? What do you mean it? And the reason I was mixing
up was I couldn't find any meatto take it on my spoon, and
hardly any I mean there was threesvery tiny shrimp. There was maybe two
or three pieces of salmon, verysmall and fish I didn't even know.
I couldn't find it. And flavorwise was good. It's like, you

(29:14):
know, pot pie. The bestpart of a pot pie is not to
crust two, but also the gravyinside. That tasted really good. However,
it was twenty six seventy five andto me, that was way overpriced.
It didn't come with anything, andI was very very disappointed in that,
and you kind of ripped me forthat. You thought it was not
bad, not bad, which itwasn't, but there was no meat and

(29:37):
that no fish, and you know, you're paying for what gravy basically,
and frozen peas and carrots so andpotatoes and potatoes. So that was my
big big thing. I just verydisappointed. You know, if it came
with a salad, I would havesaid, you know, it okay,
But just by itself, it waskind of blah. Well, I think
the flavor was right on. Ireally like it. It wasn't fishy.

(29:57):
I was kind of expecting them,maybe it's gonna be fishy. It's not
fishy whatsoever. I liked it becauseit was a nice, cold, dreary
day and this was hot piping pillowsof you know, like fluffy potatoes and
mashed potatoes and peas and carrots,and I really enjoyed it. Just piping

(30:22):
hot, but no fish. Therewere little chunks of fish. It wasn't
a lot tiny. Yes, Iagree, there wasn't a lot of fish.
Was supposed to be fish, butI was actually glad it wasn't fishy.
So I don't know. It's kindof the you know, catch twenty
two I asked you, was worthtwenty six almost twenty seven dollars. Yeah,
it's a little pricey for what itis. Really it's I would say

(30:45):
the price point. I say,you know, I would probably would go
for about twenty dollars, maybe twentydollars. Yeah. Nineteen nine nine,
I realized they do have bangers ofmash for nineteen nine nine. I should
I've tried that, because seems likeeverybody else around us ate that too.
So, you know, I think, you know, it's just one of
those things you know, like youdon't know until you try it. And

(31:08):
I am glad that everything we triedactually tasted very good. It's I think
the flavors right on the I meanthe like the pasty that you got had
excellent. I mean the crust wasphenomenal. The flavor is amazing. Inside.
Actually I really liked it. Yeah, I mean there wasn't a lot

(31:29):
of stuffing. There was a lotmore potatoes than there's stuffing. But you
know, like I think once again, it's you know, I think it's
more like the costs versus the youknow. I think the quality was good.
It just didn't have a lot ofthe proteins. And I would say,
don't serve it then. But youknow, there's people out there who
think it's great, and that's that'swhat it's about. It's that was just

(31:49):
my impression at my time, andI just thought, you know, and
I realized everything's expensive everywhere you go, So I realized that. But I
would say take it off the youyou know, or add more stuff to
it, and added fifty cents moreif you have to. But anyway,
here's what it is. So it'scalled Allies Pub. I might go back
again to try and see if there'ssomething else. Unfortunately, you didn't drink

(32:14):
beer. Being having your type twodiabetes, I decided I'd rather eat than
drink, and I can't drink thereyou go, Yeah, that's what they
make their own beer. So that'sreally supposed to be their attraction is because
they make their own IPAs, theymake their own British style beer. So
you know, I wish I wasable to try any of those. Why

(32:35):
couldn't they do have their own ciderto plastered? The food'll be great well
plus, you know, I thinkfood was in their draw. You know,
they're what their draw their pub Youknow pub is you go there for
a drink, you get a food, maybe something to snack on on the
side, you know, So Ithink that's what you know. I mean,
we're like the backwards to get there. I agree you're listening to Let's

(32:58):
sign out right here on AM tenfifty and one to six point five FM,
the stations I leave no listener behindand we'll be back after a few
commercial breaks from some of our greatsponsors that we really endorse. We love
their food. You've eaten lots ofgreat food and lots of great food at
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in Fontana and now in Riverside onArlington Redlands. Ranch Market is a unique,
full surface international grocery store that specializesin authentic food items from Mexico,
India, and from many Mediterranean andAsian countries, including popular items from the

(34:28):
US. They offer fresh baked itemsfrom their in house bakery, housemade tortillas
from their tortilla area, a deliciousarray of prepared Mexican foods, a terrific
fresh food and juice bar, anda large selection of meat, seafoods and
deli sandwiches, salads and halal meats. Their produce department is stocked full with
fresh, local and hard to findinternational fruits and vegetables that you cannot find

(34:50):
anywhere else. Don't forget to stepinto the massive beer cave and experience the
largest selection of domestic, artisan andimported beers in the IE. They can
also cater your next event with oneof the delicious takeout catering trades of food.
Visit them at Redlands Ranchmarket dot com. That's Redlands Ranchmarket dot com.
Redlands Ranch Market a unique and funshopping destination. Was your car involved in

(35:21):
an accident or just need help withdents? All Magic Paint and Body Collision
Centers in business for over thirty years. They're highly trained staff and certified technicians
and friendly staff are the best inthe business and treat each car as if
it was their own. All MagicPaint and Body Collision Centers are family owned
and offer state of the art equipmentand tools to ensure optimum results. They

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you. All Magic Paint and BodyCollision Centers offer rental car assistance with free
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and in Fontana. Call them atone eight hundred sixty one Magic. That's
one eight hundred sixty one Magic.All Magic Paint and Body Collision Centers,
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drive carefully. Hi. I'm foodcritic Allenborgan, and I'm excited to
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(36:30):
him most delicious array of traditional andoriginal Chinese dishes available in New Will
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oh five West Stewart Avenue in Redlands, California, right across from the Sprout's

(37:15):
Grocery store that's raised Shanghai Best Show. Welcome back to Let's sign out Show
Food critic Alm Borg in here andis he bussy? Wake up? No,
I was waiting for you to saysomething else I did joy. So
anyway, a couple of things wewanted we forgot to tell you about.
I was in Palm Desert Desert HotSprings rather and there's not much going on

(37:37):
there at all, But there's agreat little Mexican restaurant. It's called Delicia's
d E l I c Ias MexicanCuisine. It's from from Mexico City.
It's a cut above anything I've everhad in that area. And prices anywhere
from ten to twenty dollars. Excellentfood, great service. I had chili

(37:58):
Quida's, I've had got it hadu let's see one of the oments the
del mar It had the cocktail withshrimp, giant shrimp and cucumber and what
you called avocado, and it wasreally really good. I'm trying to use
my memory here. And they justhave a lot of good stuff for fajitas

(38:21):
fourteen nine nine onions, guacamole,pico degayo nopolis which you don't see that
much, cactus riased dolapino Queso fresco, and it served with rice and beans.
And you can also get a fijitascombo with either chicken beef or actually
all three chicken beef and shrimp withsaluted onions for like nineteen dollars. So
again it's a very very nice restaurantif you're in that area. Unbelievable,

(38:44):
you got to stop. It's calledDelicia's. D E l I c I
as Mexican cuisine and I'm trying tofind and you brought me something. What
was it that you brought me?That was the not the Casadia. It
was really interesting because it was kindof like a corn, almost like a

(39:04):
bowl. I canyon describe it.It's almost like a homemade corn, not
a little bit thicker than the tortilla. But then, okay, so it
was a little crunchy. Was itwas like really good cabbage on it,
and it had beef steak on it, and it had it was a big
corditas is fried and then they cutit in half like they go across way

(39:25):
with it, and it was ontop of it, so a nice little
cover to it, top to it. And it was very good for seven
bucks. Can't beat it. Sogood place. So okay, then I'm
about the last three four months.Uh. I've mentioned to you a little
bit about going to Tijuana for gettingmy teeth done, and we'll talk to
the dentist I used there. ButI was a little hesitant, but I

(39:50):
was very very happy. I gotmy implants done there, very very happy.
Saved a bundle of money. Andthe restaurants here, I was really
really shocked. I mean, RickBayle, it just so happened that he
was talking about the food of Tijuanaand it's a world class destination. They
have some really good chefs there andbeautiful restaurants. I mean just really they
all have a parking what do youcall it? Yeah, so it's safe

(40:15):
as can be there and great,great food and not you know, giving
the names, you won't remember them. But all I know is you get
a lot of fresh seafood there,the great octopus, we had grill ectos.
You got the names here in frontof me, so I do Why
did you talk about them? Yeah? One of them is called now The
restaurants went to is in the ZonoRio Area Zone not Rio are Io,

(40:37):
and it's where a lot of theup and coming restaurants are. It's more
like a younger area. But there'sso many good foods. And one thing
I learned have to say, keything, remember to bring a lot of
change with you to like payess toTijuana because when you're parking, I no

(41:00):
idea you're supposed to tip the attendant. And you know, because I self
park why would I tip anybody inus? Right? But they are guys
that are just kind of showing youaround. They really didn't do much,
but they they look out for theopening for you. It's not I don't
think they're official, but it's agreat way to make a little money and
you're supposed to tip them. Wedidn't know. We didn't know, had
no idea. So so one ofthe one of the first restaurants we tried

(41:24):
is called line Fish, and there'smultiple locations in that area, but the
one we went to was in theZona Rio area and we had this.
We had octopus in different ways andinitially was in a actually appetizer format and
it has actually peanuts in it.It is like a mole almost like a

(41:45):
molet sauce. It was phenomenal.It was so good, has like really
garlicy. I was grilled up perfectly. You know, you can actually gave
you like some chips to eat withit and some tortillas, like right there.
It comes out hot in the sizzling, very good, good portion to

(42:07):
him. He's great, shareable forthree or four people. And then I
actually ordered the octopus again for dinnerand this time is a grilled octopis like
you know, tentacle again and itcomes with the black rice. It was
like a black garlic rice. Phenomenaland the octopus tentacle was like grilled.

(42:31):
It's like has that grilled flavor?Had it was tender? There was nothing
about it. I would have changed. Has grilled vegetables with it. I
thought it was really the good bangfor my buck. I was, and
people with us they ordered shrimp dishes, tacos and nah heat. It was
a it was a Marlin, Yeah, Marlin. They make a lot of

(42:54):
stuff with Marlin there, and Ipersonally am not thrilled about the tech.
Sure it's a little mushy for me. But if you like Marlon, I
think that that would be a goodplace to get Marlin. They do stuff
them, they like stuff, theyactually cover like stuff, shrimp with them,
you know, all kinds of stuff. Yeah, so it was good

(43:15):
if you like that, I thinkthat would have been a good item.
Very good restaurant. The food's good, the service was amazing. They have
some specialty drinks so it's called lionFish once again. And they do have
English menu. For the people thatdon't speak Spanish nor read Spanish like me,
you can ask for the English menuand just point. I mean I

(43:37):
was really good at pointing. SoI got my own, I got the
stuff I want wanted, and youknow, was able to you know,
communicate. And then we did goto another restaurant called Los Arcos. I
wasn't too thrilled about this one.Do you remember that? Why? But

(43:57):
the food was decent. However,there was no service, like literally like
we couldn't get anybody to even getout order to get out drinks. I
mean, it was just like anon existent and there were a lot of
tables around us, and I thinka lot of people were challenged to get
attention from anybody. I mean,it wasn't just us. Figure, maybe

(44:21):
it's just us because we don't speakSpanish, you know, it's a good
way to ignore us, But it'snot. It's it truly was. You
know. The service is a littlebit lacking. Yeah, I think at
that location. So I wouldn't recommendthat, even though the food was good.
I think I would rather go alionfish again. Can you remember the

(44:42):
one we went to? The lastone? Yes, it's called good Thing
you asked, it's called Pueta Cochinaor Bana. Yeah. And then there's
multiple locations and we actually went tothe one that was on the main street
and everybody actually raved about this.It is on Avenue Jose Clemente Roads,

(45:05):
Goal Roads Road School. Yep,right, these there's a long name.
So if I keep going, there'slike a five syllables five name street.
But it's just remember it's it's calledPorto Cochina p u E R t o
Cochina c O c I n AUrbana you r b A n A.

(45:30):
I have to say the only downsideto this one was that it's more casual
restaurant than the other two. LikeLion Fish, it's more higher end.
The price point is a little bitless. Definitely, you get more bang
for your buck. Parking is alittle hard. Parking is a little hard.
And of course, I mean servicewas decent, but it wasn't like

(45:51):
Lionfish where people were there to serveyou. I think just it's a different
it's more casual restaurant. Agree,this one specially lies in savice and we
get a big platter of savichi.Is the biggest thing I've ever seen.
It was enough for six seven eightpeople. I mean it had everything imaginable,
absolutely delicious, and that was theirone of the high points on all

(46:15):
the pictures they show. Yeah,it's actually a aqua chile. It was
a black aquachile, so it wasamazing. I mean it was huge.
There's three of us and we couldnot finish them. A lot tang to
it, A lime juice, sawfresh lime, and it had shrimp,
it had octopus again, had cucumber, onion, tomato. It was just

(46:37):
so so good. If you likecevice, this is one of the best
ones. Yeah. And then weactually ordered some coconut shrimp. O MG.
Now I'm not a lover of coconutshrimp, always find them greasy too
much better. It just was notthe wow usually I get. But I
have to say this place, thecoconut shrimp was phenomenal. Why it was

(47:02):
light, the batter was anty,it was not greasy. And then they
come with a passion fruit dipping sauce. Passion fruit. I mean, it's
like, oh delicious. It wasso good. It was just perfect compliment
for this coconut shrimp. And itwas a special. I think we've got

(47:22):
it for like a happy hour price. It was totally you know, I
think I could have eaten that likemultiple of those by myself. We shared
it and it was still plenty togo around. It was really really good,
unbelievable restaurants. Sarah and I definitelywant to go eating there. I've
got a little bit more work donefor my teeth and you gotta get some
done. I'll get teeth done,just to go there, teeth there.

(47:43):
But speaking of doing a lot ofeating, next week we're going to the
International Pizza Expo in Las Vegas.I've been a judge again. I will
be a judge again for my Ithink eleventh or twelfth year, and this
year is my ultimate. Last year, I I judge about ninety six pizzas
in the two days, I hadsix panels. This year, I've got

(48:07):
seven panels, four on the firstday and three on the second day.
And we're talking Neopolitan, We're talkingoh god, traditional, non traditional pan
pizza. This time. They're throwingall kinds of stuff at us, all
different ones. So I'm not surehow it's going to be working. But
I'm taking a lot of notes andeverything, a lot of pictures. But

(48:30):
that's this weekend of eating. Andthe third day of the convention is Italian
sandwich judging. I'll be on thatone. So last time I judged about
twenty twenty five sandwiches. And theseare pizziolas from around the world, not
just in California or just run inthe United States. But we got them
from I got them Japan in thepast, Israel, Portugal, Zealand,

(48:53):
I mean Australia. It's they're allover the place and they come all the
way for this and this is theirfortieth anniversary and it's a lot of fun
things and it's like a giant conventionanything to do with pizzas. They have
every vendor known to mankind with youknow, tomato, sauces and olives and
cheeses and wines and gelato, andit's just amazing. Unfortunately it's not open

(49:16):
to the public. If they did, they'd be able to make a billion
dollars. It's just open for theyou know, for the people who are
in the profession. But I lookforward to it. Probably the nicest people
I've ever met. I've been tovarious different cuisines. I've judged, you
know, sauces, I've judged barbecue, but this, by far, the

(49:37):
people here are the most amazing people. They're giving, They really help each
other. They really it's all aboutthe craft, all about making the pizzas
not just something you stuff in yourface, but that you're proud of.
And every one of them that I'veever met, they reach a point where
it's like aha, then they goabove that. Then they go above that.
They never stop dreaming and making newwork. So very creep eight people,

(50:00):
and I'm just really happy. It'slike one big giant family and they've
adopted me an izzy, and we'remost of the judges are professional pizza makers
and owners and stuff like that.But I was fortunate enough to talk with
them when I first started and theysaid, yeah, why not. And
I've been there ever since. Butlike I said, I'm looking at over

(50:22):
probably I would say close to onehundred pizzas I would imagine so in two
days. But again, you justtake a little bites and just look it
over, and some of them aren'tgood. You pick it up and everything
falls off, so those are kindof not likely. You don't have to
worry about it too much. Butit's a people and it's a very professional.

(50:43):
I'm really proud to be a judgethere, and they're trying to make
it into that make people proud tocome here and be part of the profession.
I really have learned so much though, I mean just even sitting in
the audience watching these competition and hearingabout how people prepare, because you know
they have each competitor talk about howthey prepared the dough, what ingreadings,

(51:04):
they put on it, you know, and and it's a huge science lesson.
If you don't know anything about pizzaand what artists pizza is, you
sit there literally would be like scratchingyour head, like what Greek are they
speaking because it's a totally different lingo. They're talking about hydration, they're talking
about humidity, they can talk abouttime they ferment it. I mean,
they tell you how much ease theyput in, what kind of flower they

(51:28):
use, cause it all make adifference different how the pizza comes out.
So it really was a huge educationfor you know, somebody that you didn't
know anything about pizza or dough probablywell, I would say like five years
ago, but I really learned alot. Every year, I feel like
it's it's a really eye opening exit. What they do that each of the

(51:51):
contestants is this year of five hundredcontestants, each of them make two pizzas,
one for the judges and one forthe audience. So they cut them
a little smaller so people can getthere, so you can spend your whole
time eating pizza. There is hedid last time. Plus I brought her
a bunch. But then the vendorsall you know, California Cheese. They
have their commission, so they havethey serve different cheeses, different pizzas.

(52:14):
Yeah, every kind of oven manufactureris there to make a pill pizzas.
Yeah. So it's nothing but pizzasand it's pretty amazing. And the worst
part is one time I wanted togo eat all you can eat sushi and
barbecue, Korean barbecue. I gotthere, I was like, I couldn't
eat anything. I just sat thereand watch everybody eat. So I learned

(52:35):
my lesson, you know. Butit's it's just an amazing experience. And
anyone who owns a restaurant, apizza restaurant, anyone who is thinking about
getting into this wonderful field, Iwould highly recommend going. And again it's
it's this Tuesday, Wednesday and Thursdayin Las Vegas, and it's probably late
to get going on it, butanyway, I am going to eat it,

(52:57):
as the song says, and lookingforward to it until next week.
We're on every Saturday from four tofive right here on AM ten fifty one
or six point FiveM I'm Alan Borganand is hey, I beat everybody beating
half some marching and half smart.It doesn't matter, justus status. Thank

(53:30):
you Inland Empire for listening to kcAA radio. Was your car involved in
an accident or just need help withdents? All Magic Paint and Body Collision
Centers in business for over thirty years. They're highly trained staff and certified technicians

(53:51):
and friendly staff. Are the bestin the business and treat each car as
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the latest technology in computerized color matchingand specialize in frame repairs with their modern
laser measuring systems. They're OEM certifiedand they have four locations to serve you.

(54:14):
All Magic Paint and Body Collision Centersoffer rental car assistance with free drop
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eight hundred sixty one Magic. AllMagic Paint and Auto bodies says, drive
carefully open for takeout and delivery.Held Tapiac Mexican food restaurant in the Tri
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up their delicious burritos, but chakacharizo, wavos, Ranchero's, steak and

(54:58):
eggs just part of their mouth wateringgreat food. Since fifteen thirty one,
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Nestled quietly in the corner of theTri City Center shopping mall next to
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(55:22):
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(55:46):
Ranch Market is a unique, fullservice international or grocery store that specializes in
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including popular rightems from the US.They offer fresh baked items from their
in house fagery, housemade tortillas fromtheir tortilla area, a delicious array of
prepared Mexican foods, a terrific freshfood and juice bar, and a large

(56:08):
selection of meats, seafoods and delisandwiches, salads and halal meats. Their
produce department is stocked full with fresh, local and hard to find international fruits
and vegetables that you cannot find anywhereelse. Don't forget to step into the
massive beer cave and experience the largestselection of domestic, artisan and imported beers

(56:29):
in the IE. They can alsocater your next event with one of the
delicious takeout catering trades of food.Visit them at Redlands ranch Market dot com.
That's Redlands ranch Market dot com.Redlands Ranch Market a unique and fun
shopping destination. Palm Springs Dispensary remindseveryone during these challenging times. They understand

(56:49):
the importance of mental health. Offeringdaily deals on everything from top quality flowers
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Located on Garnet Avenue, visit thePalm Springs Dispensary dot com. That's
the Palm Springs Dispensary dot com.For over a century, AM radio has

(57:10):
evolved to meet the needs of ourcommunity. More than eighty million listeners depend
on AM radio each month. It'salso the backbone of the emergency alert system,
keeping us safe in dangerous times.A new bill in Congress would ensure
this free, reliable service remains incars. Text AM to five two eight
eighty six and tell Congress to supportthe AM Radio for every vehicle. Act

(57:31):
message in Debta rates may a play. You may receive up to four messages
a month, and you may textstop to stop. This message furnished by
the National Association of Broadcasters. HI, I'm Kaylee Sphere, a license agent
with Litchfield Insurance Associates here in Beaumont, a large portion of Americans don't have
life insurance or don't have enough.Whether you need a temporary policy, something

(57:51):
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(58:15):
calling ninety five one seven six ynine zero zero zero five nine five one
seven sixty nine zero zero zero fiveNBC News Radio. I'm Chris Garagio.
A new poll finds one in tenRepublican voters or less likely to vote for

(58:36):
Donald Trump after his conviction. TheReuters IPSIS poll was taken immediately after the
former president was convicted of falsifying businessrecords. This week. It found over
fifty five percent a GOP voter saidthe verdict would not affect their vote,
and thirty five percent said they weremore likely to vote for him. The
poll also found that only a quarterof independent voters were less likely to support
them, while eighteen percent were morelikely if the election were held today.

(58:59):
The poll had forty one percent ofvoters going for Biden and thirty nine percent
backing Trump. Parts of the DeepSouth are bracing for another round of severe
weather this weekend. Forecasts say heavyrain, high winds, hail, and
potential tornadoes are likely across eastern Texasand western Louisiana through tonight. This comes
as about two hundred thousand Texans remainwithout power following last week's devastating storms that

(59:20):
killed twenty seven people across the regionover the Memorial Day weekend. I'm Chris
Karagio, NBC News Radio, NBCNews on CACAA Lomelan sponsored by Teamsters Local
nineteen thirty two, protecting the Futureof Working Families, Teamsters nineteen thirty two,
Dot Org and the Selebrity from SouthCanaan were common count