KCAA: Let's Dine Out with Allan Borgen (Sat, 19 Jul, 2025)

KCAA: Let's Dine Out with Allan Borgen on Sat, 19 Jul, 2025

Episode Transcript

Speaker 1 (00:00):
Food, glorious food. We're anxious to try it.

Speaker 2 (00:08):
Frank Saday our favorite diet. Just picture own man at
steak ride, roasted or still.

Speaker 3 (00:20):
Wonderful coach So Flundie made from a whited to.

Speaker 4 (00:50):
Welcome to another delicious edition of the Let's Dig Out Show.
Good critic Allan Porgan here the mechanics and.

Speaker 2 (00:57):
Is he bussy the anti bumper car person?

Speaker 4 (01:00):
My my microphone bad, My seat is going crazy.

Speaker 2 (01:03):
And he's bumping the table all over place. What is
going on here? I'm just getting excited for pretty organ Yeah,
you're like fidgeting.

Speaker 4 (01:12):
Welcome to twenty twenty four. What an excity new year. Yeah,
happy healthy new year too. Speaking of health, there's a
lot of COVID going around, not at the station here
but everywhere else. And so those of you who are
Trump supporters, drink your bleach. Make sure you drink a
lot of bleach. About a gallon of bleach, they said, Okay,

(01:33):
that's what he said, so no comment, comment, No, this
is a joke. Don't try it at home.

Speaker 5 (01:40):
God.

Speaker 4 (01:42):
Okay, anyway, it's me an interesting year. You know everyone
year said every time you say you a happy New
year and have a happy and healthy New Year. Get
healthy is good, But happy, I don't know about happy.
I mean, we just got back from a vacation and
everything that we went to was like calm and settle
and just everything is just so nice. And we come

(02:04):
back here there's wars, there's political crap. It's like a
big difference, isn't it. I mean, I'm sure, I know,
I'm sure. All the other countries we went to, we
went to Vietnam, Hong Kong, Thailand, Macau, and Singapore, and
pretty much all the places were calm and relaxing. And
sure we're tourists, you know, touristy, but you can look

(02:26):
around and see there was no marches, there was no
million flags hanging around, no no guns or anything. And
but then we come back here and it's like it
makes you reflect yourself on living in the United States.
You know, we've always I've always been taught, you know,
this is the best, best country in the world. And
then you see countries like Singapore where everyone seems pretty happy.

(02:49):
It's a it's a tough life here, I'm just saying,
but well, they seem at least they seem pretty happy.
I mean, it's a hard life, don't get me wrong.

Speaker 2 (02:57):
It's called controlled democracy. No freedom of speech. You better
not speak up against the government. Locked up.

Speaker 4 (03:04):
You can speak up against government, a big deal, doesn't
get you anywhere.

Speaker 2 (03:06):
They cannot speak up against it, doesn't get any well,
but they can't express it.

Speaker 4 (03:12):
Well. This is I guess it's different.

Speaker 2 (03:15):
Different kind of political system, you know, like there's no
freedom of speech. That is the freedom of speech. I mean,
this is something that afford us so that we can
go against the government or for the government, or say
whatever we feel like. But you cannot do that.

Speaker 4 (03:29):
But looking back in history freedom of speech, what hasn't
really done? I mean, you know, growing up in the
Vietnam War, and yeah we protested and everything, but that
end of war, I'm not sure if that really ended.
It's a government does what they want. It's the bottom line.
So anyway, I just think that's overrated sometimes. But to
make long story short, kids in Singapore, we asked a

(03:50):
couple of people there, how come everyone you know they
get long. There's Muslims, there's a Buddhists, I mean, you
name it, they've got it there. And we were told
by many people that as they grow up there as kids,
they're taught. You know, it's one nation, one one country,
and there's different nationalities, different types of people, and you

(04:11):
accept them. And was I mean, wasn't that a nice feeling?
I thought, you know, right next door to one temple
is another temple, and everyone in sections and communities, and
they all seem to get along really well. Yeah, I mean.

Speaker 2 (04:24):
People accepted each other. I think it's called what they
call tolerance or you know, acceptance of each other's differences
and respect of each other's differences.

Speaker 4 (04:35):
Not something that's important, I think.

Speaker 2 (04:37):
Yeah, but it's a cultural thing. I mean, look at
their toilets. I mean that that itself.

Speaker 4 (04:41):
Kind of you could eat in the bathrooms, interpret.

Speaker 2 (04:43):
How the culture is. It's like everybody just goes along
with what clean supposed to go along. I mean, their
toilets are absolutely clean. People clean after themselves. There's not
stuff on the floor. You know, you go to a
public toilet, you think, oh no, the PM. No, their
toilets are absolutely well.

Speaker 4 (05:03):
We were told to be told that, So we brought
our own toilet, paper, a seat covered, you name it.
We got it. And guess why we really didn't need it.

Speaker 2 (05:11):
Well, we didn't need it because we didn't go to
a lot of places non Singapore, I mean other places
that we went to. We didn't go to a lot
of bathrooms.

Speaker 4 (05:20):
But none of them are really bad. But anyway, make
a long story short. I just think it's kind of
neat to see a different perspective of life, and it
was very refreshing to see people get along. And yeah,
every country's got problems, there's no doubt about that. There's
no perfect anything, but I sure wish we would learn
that here and just kind of get along. I mean
everyone's entitled to their opinions, but quit pushing things on

(05:42):
people and lining to people and stuff like that from
all sides.

Speaker 2 (05:45):
Well, I think it's every country's different though, right, I
mean that's just one country that you saw, so you know,
I'm sure there's also.

Speaker 4 (05:55):
But even like Vietnam, I mean that's under quote communists
real but it was very pleasant. People there were very not.

Speaker 2 (06:02):
That it was different. I think our tour guide did
say that they do. I mean they can speak, they
can say things, they won't get in trouble like amongst themselves. Right,
it's not like you got to be mute or silent. Right,
So that was I mean that itself is a freedom
of speech. You were able to kind of express your

(06:22):
discontent as long as you're not like causing a havoc.
They allow you to do that.

Speaker 4 (06:28):
People so friendly there, Oh my goodness.

Speaker 2 (06:30):
I think people are very tolerant to each other. I mean,
you don't see by getting upset about anything. I mean
literally a massive like traffic, people cutting in front each other.
There's no sidewalks, they park their bikes there and then
you know, people will jump in front of each other,
but no bike getsything. Nobody gets upset. Everybody's very cordial

(06:56):
about the whole situation. It's very even keel kind of mentality.

Speaker 4 (07:01):
You do that here get flipped off or shot.

Speaker 2 (07:04):
At, yeah, or somebody's writing your you know.

Speaker 4 (07:07):
Yeah.

Speaker 2 (07:08):
So I mean, I you know, it's this cultural thing.
I think it's a you know, culturally, you see, that's
how it is. You kind of accept everything as is
and don't.

Speaker 4 (07:18):
Why do you think I know, this is a food show.
But we'll get into that a little bit later, But
why do you think that is here? Because we're very
Are we tolerant? Are we not tolerant?

Speaker 2 (07:27):
What I think we we're I think we promote into
the viduality more in this country, and you know.

Speaker 4 (07:40):
I mean even our neighbors. We don't even know neighbors
most of the time. What does that tell you?

Speaker 2 (07:45):
I mean, well, you don't know if they know their neighbors.
I'm not I don't know why. You know, that's not something.

Speaker 4 (07:50):
Most people don't know their neighbors. Very few are community oriented.

Speaker 2 (07:53):
It was nice going to most big countries. You don't
know their neighbors. I don't know.

Speaker 4 (07:57):
I disgree, okay, what it's just a feeling we got there.

Speaker 2 (08:01):
I could you don't live there, so you don't know that.
You're assuming that, but that's not a good assumption because
you didn't know that. So, you know, I think people
mind their own business pretty much, and I think here,
I think we're a little bit more involved in other
people's business. Yeah, like the police takes thing, you know, like.

Speaker 4 (08:23):
Telling you what to do, how to do it, blah blah.

Speaker 2 (08:25):
Do you you know, if you do your own things,
mind your own business, keep tructtting along, then I think
you're a happier person. You know, do what makes you.

Speaker 4 (08:36):
Watch the Hallmark channel? Right, Hey, there's nothing wrong with that. Hey,
some of the countries you went to, it felt like
the Hallmark channels, smiling and clean. Well.

Speaker 2 (08:46):
Plus everybody just learns to just move on, right, just
mind their own business, moving on.

Speaker 6 (08:52):
You know.

Speaker 2 (08:54):
I'm sure there's difficulties there, strives in life, but you know,
just take the bumps.

Speaker 4 (08:59):
Way you think of it. But very few people are
like that. I mean, you're that way. You're you're very
resilient and you're you know, you one of the things
bother you and almost pretty much the same way. I mean,
I kid about it more than anything. But anyway, let's
talk food. Uh. We went to some fantastic restaurants and
had some incredible food on our trip, and we'll be
doing that week after week. A little more organization it takes,

(09:21):
but the food is fresh all the just every every
country has highlights and like you wouldn't believe. And I
was just shocked. I mean, I was just I didn't
expect a lot of stuff. Even the cities I didn't expect,
like when we went to hochimen It' Saigon, I didn't
expect to be so modern.

Speaker 2 (09:40):
Yeah, I really didn't know what to expect. But you know,
from you know, I think from being grew up in
the West and you're historically all you've been told is
the Vietnam War and people on the jungles, and for
some reason you don't think of the people living in
big cities, or is it progressive or if there's actually

(10:02):
you know, like architecture and stuff like that.

Speaker 4 (10:05):
Beautiful but beautiful buildings. And I couldn't believe it was
really really nice. Hong Kong the same way. Beautiful. And
we'll get into more of that. But like I said,
the food's amazing. And everyone asked me, you know, what's
the best food there? And I mean everything was really good.
I don't think we had a bad meal. Even the
hotels had great, great food there, and I was very

(10:25):
impressed with that. And they treat Americans very well. A
lot of people are afraid to travel, and I think,
you know, don't don't be I mean, you've got to
open up your mind and if you can afford to
do it, I mean, it's really worth it. It's safe,
you know, its can be. My god, everywhere we went
to is really safe, and like anywhere else, you're not
going to go to the middle of the night and
had a bad area. But when you're with people, nothing's

(10:48):
gonna happen. Just be prepared. But highly recommend it.

Speaker 2 (10:50):
And yeah, I do feel a lot safer, especially I
think in Singapore because it's so it's the controlled democracy
does cut down a lot of crime situations.

Speaker 4 (11:02):
If you throw chewing gum on the on the ground,
you get fined.

Speaker 2 (11:05):
Yeah you look, you turn on the news, you don't
hear about you know, as much crime as we do here,
I think, because well, you know, the government has such
a tight ring on its people. So people kind of said,
I mean, they're all like generations of following suits, you know,

(11:27):
like to follow what the government tells you to do.
Don't don't start anything, don't you.

Speaker 4 (11:33):
Know, the government makes the rules. You can be against
it all you want, but the rules are rules and
you have no control.

Speaker 2 (11:40):
But people actually did follow the rules, right, Like they said,
bust your own table when you're in the public place
that a food hawker place. Hawker places are big basically
think of the mall's food, right, the food. That's all
it is. There's no there's no other things. It's just food.

(12:00):
It's a big food court and that's all they serve.
There's a couple of hundreds of stalls, all serving different
things or similar things, and they have tables all around
in free seating free table you just bust your own trays.
People bust your own trays. They do clean up the table.
I mean, I'm just shocked. I mean culturally, it's like

(12:22):
people actually do clean up after the cells.

Speaker 4 (12:24):
Plus they had some just for hill all, you know,
just for kosher color coded.

Speaker 2 (12:29):
So people actually follow suit. They follow the guidelines, you know,
Like it's blows your mind how people actually follow directions
and actually do listen to what you know and be
respectful for other people here. It's like, I think it's
more respect right, not because people don't want to follow rules.

(12:51):
They might be not followers, but they have no respect
for themselves, but for others. That's why they trash things out,
because they don't giving considerations how it affects somebody.

Speaker 4 (13:02):
I don't care. Yeah, yeah, I agree.

Speaker 2 (13:04):
Because there they you put everything, like you separate all
the green, the organic, the trash, you know, and then
you put the tray up. And I'm like, it's amazing,
I mean how organized.

Speaker 4 (13:16):
It is, well, the whole all ones, got me the
booths to all whole booths, you put the trays in
its one.

Speaker 2 (13:21):
It's just so organized. I I do like that that
I have to say, I love it, but I can't
deal with that humidity that was part And this is
supposed to be a cool season. When we went, it's
beating of the cool season in November and I was dying.
I couldn't even last three hours outside. I was literally melting.

Speaker 4 (13:44):
One suggestion that we again and will end it. If
you are going, definitely. There's a place called local Tours
or tours by locals, tours by locals, and they're all
local residents who are certified. And I say the words
certify that it's just like or you want to make
money and taking you around that you know what they're
talking about.

Speaker 2 (14:05):
Yeah, they actually certified by their government, the Tourism Board
to get have a license to give take tours around.

Speaker 4 (14:12):
And they're fantastic. They're not a whole bunch more than
would going on a huge bus and everything. All of
them are very very friendly. Some speak a little better
English than others, but pretty much you can get around
and understand them. They talk about it again. If you
don't want to see too many, if you don't want
to go shopping, you just want to see churches and restaurants,
they'll take you just churches and restaurants. It depends on

(14:33):
what you want.

Speaker 2 (14:34):
Yeah, I mean there are ones that group tours and
there's some that are private tours. And we opted for
the private tour just because we like just I personally
like to set my own pace. You know, you know,
certain things might not be my thing, and I don't
want to, you know, hold up the crowd, nor do
I want to be rushed along when I, you know,
look at something. So I prefer private tours. You pay

(14:56):
a little bit more per person, a bunch more, no,
not a more, And to me it's worth it because
I get to go on my own pace. If I
don't want to truck through somewhere or rush through somewhere,
I don't have to.

Speaker 4 (15:08):
And if you pay for insurance in case you have
to cancel out, if you don't cancel out, they give
you back a good portion of the money back.

Speaker 2 (15:14):
Credit.

Speaker 4 (15:14):
Yeah, credit.

Speaker 2 (15:15):
I mean, it's a great it's a great website. I
think I want to say that the corporate is Canadian base.
But you know they have tours by locals or everywhere
in the world almost and you know they have tour guides.
They are all like I said, they all have license
and they just we've gotten lucky. We've got every single

(15:38):
tour we've been on been phenomenal, spectacular. We have great
tour guides that went above and beyond. I can't say
enough good things about it. We did give them a
lot of heads up what we wanted, what we didn't want,
so we communicate very well ahead of time and see
if they're interested in taking it. So you know, I
did go through I did talk to several different people
before I booked the one that was like, oh yeah,

(16:01):
I can accommodate. That, not a problem. So you know,
it's more like disclosure. You know, don't don't throw some
prizes at people because they might not do that.

Speaker 4 (16:09):
If you go on the internet, you can learn about
the program, what they like, what they don't like, their education,
do they speak English or whatever, and everything's laid out
and it's it's one hundred percent accurate. I mean, we've
we've gone to five or six of them so far.

Speaker 2 (16:22):
Well, we went to five different countries, and all five
different countries we had private tours, and I think four
of the countries I booked them and they were all
through tours by locals, and we liked every single one.

Speaker 4 (16:38):
Perfect good stuff. So okay, in terms of eating here,
I've got a little tip for you if you like
prime rib that the best one around is Mill Creek
Cattle Company and ment. It's amazing on Thursday and.

Speaker 2 (16:51):
Friday, Friday night, Saturday, but they do sell out people
like they sold out when night. When I got there,
like at seven, I was so upset because I was
all set for my big pieces of prime rib and
they sold out. And that's that. That's for the nice time.

Speaker 4 (17:10):
I called ahead and guess what they had it? So
they went there and it's really fantastic. They have two
different cuts, the King size.

Speaker 2 (17:16):
Cut Dying Diamont.

Speaker 4 (17:19):
It's huge, very little fat, and it's enough for two
people easy. And with that you get one side choice
aside and either a salad or soup. Go for the salad.
Delicious salad. Every time we go there, it's their salad
and you get full for twenty six stars. You're not
gonna get a better prime rib.

Speaker 2 (17:35):
Yeah, they give you the salad, it's a full size salad,
and then they also give you corn bread that they
make themselves. It's really good. It has little corn kernels.
Plus they make it with a cinnamon butter. They whip
a cimon butter, cinnam honey butter, and then you get
a sight of your choice, which is, you know, that's
a lot of food. I think after the salad and

(17:56):
the one corn muffin, I was pretty much like half
way done, you know. So by the time the prime
was there, I was like, okay, nibble, I was done.
You know, I still have two more meals left.

Speaker 4 (18:07):
Really of it exactly now, if you're on a low
carb diet, you got to eat, you know, no carbs.
Go for their barbecue. You can get a five, four
or five plate, different choice plate.

Speaker 2 (18:19):
There's been a family it's a family meal.

Speaker 4 (18:21):
It's how much was it?

Speaker 2 (18:23):
I want to say, no, no, no, I want to
say it's like sixty dollars. I think sixty five or
something like that. But yet five different I think four
or five different meats and sides. Holy sides are not
like tiny lols. It's a full ball. I was like
when it came, I'm like, okay, this is like a

(18:45):
five to ten meals if I break it down. And
then there were four of us and we still couldn't
make a ding out of the darn thing. Like after
we ate We're like, okay, look like we haven't touch
off food.

Speaker 4 (18:57):
Right, fantastic. Also, what if you like liver and onions,
which I do. They had the best one I've ever had.
It's really really good. And there's a woman at her
table who never had she's had before, and she says
the same things like, wow, this is amazing, so very tender, juicy,
was really really good. But it's Milk Creek Cattle Company.
We're going to try to have him on him on
the air here. Thursday nights they have specials every night.

(19:20):
Thursday night is all you can eat pork ribs for
like twenty two twenty three dollars. It's a ridiculous amount.

Speaker 2 (19:25):
Crazy, so you know, and in the meat quality they have,
they butcher own meat because according to the owner, and
it's just totally worth it. I mean, they do have
really good cuts of meat and for the price you
pay for it, they can't even buy it from the store.

Speaker 4 (19:43):
Right, and every Friday and then you have to put.

Speaker 2 (19:44):
You know, pay for the gas and you have to
cook it, I might as well go eat it.

Speaker 4 (19:48):
And Friday Saturday have entertainment.

Speaker 2 (19:51):
Friday's karaoke night.

Speaker 4 (19:52):
Right and a big, huge, saloon in the back. It
seats about two hundred people and you can just go
and listen, you know, get a few drinks if you want,
full bar. But I really like the place. It's been
very consistent. It's been here for well over thirty years,
I believe. So again Milk Creek Kettle Company.

Speaker 2 (20:11):
I mean, even if you're not a meat here, I
think you can go there and actually find things that
you might like. The sweep of Taalo fries is phenomenal there.
Mac and cheese yummy, I mean really good, you know, yeah,
I mean they really do have very good food. I
don't think we tried anything we didn't like. I mean, really,

(20:31):
everything we've tried there it's I mean, like I said,
the salad is the bomb. I mean, and I'm not
a beans person, and this salad.

Speaker 4 (20:41):
Is like tangy kidney and beans.

Speaker 2 (20:45):
They marinate it so when you're eating it, it's like
tangy in sweet and it is like so good. I
just I mean literally like I couldn't. We didn't didn't
talk to each other. When the salad came. We're like
plowing it down into our my.

Speaker 4 (21:00):
We told his table next to us they ordered the
same thing. We told them how big it was and
they didn't believe us, and it was like, oh my god,
it was huge. Yeah. So another fave of ours, and
I love this place. I go there at least two
three times a week. It's called Redlands Ranch Market. They're
one of our sponsors, and it's for a reason because
I think it's one of the premier markets around. I

(21:20):
really liked Gerard's Market and Redlands too, but it's a
different type of market. This one. Redlands Ranch Market has
every type of ethnic food you want. They sell everything,
I mean, from Ethiopia and you know, tough grain to
Hispanic to see Asian everything in a beautiful produce department.
They have produce that you can't see anywhere else. You

(21:41):
don't find anywhere else. I mean fresh grapefully ves, come on,
I mean, you don't see that anywhere. They always have
great sales. They have a nice meat department.

Speaker 2 (21:51):
They allow meat and they actually butcher it for you,
like if you buy big slab, they'll butcher it for.

Speaker 4 (21:56):
You, real butcher's like Sater Brothers and stuff. But the
variety is fantas. They have everyday main you know, mainstream
stuff too. But they're very friendly. If you ask him
where something is, they take you there instead of telling
you where it is. The staff are an incredible friendly
I mean, I've never seen staff like that. Every one
of them are just they're smiling and they're happy. And
it starts with David the owner. Him and his family

(22:17):
have been you know, owned the business for again over
thirty years, I believe, and just really believe in their
customers and given the best quality products and always beg
on the cutting edge and on the new cutting edge.
For this year, they're working on getting homemade pizzas and
they're building out a section in the front of the
market where they're gonna have a pizza oven there and

(22:39):
a wood fired pizzas really you know, unusual ones, the
international type pizzas, and barbecue. They got a pitmaster now
and they're gonna put a new barbecue in there and
for everything you want and they're gonna have it there.
So I can't wait everything he's done. I'm just really
proud of him. I really don't know him that well,
but I feel like family there. I Mean, they all
look at you, they know you, and it's not because

(23:01):
of who I am or anything. They do it to everybody.

Speaker 2 (23:04):
I mean, they have a lot of regulars just because
they do offer a huge variety of different types of
foods and you can find it there. It's like a
one stop shop. And then also they do have ready
make food, you know they have Yeah, they have tomalis.
They have a deli counter and make sandwiches, They have
salads pre made up. They have soups now hot soups,

(23:27):
and they would just chili that broccoli cheese last night,
and the chicken noodle.

Speaker 4 (23:31):
Fresh squacamola they make right there in front of you,
basically with your preference, and you can have you want onions,
you want lemon, you want anything that you can add
it to it no costs.

Speaker 2 (23:40):
Yeah, and then they have a fruit section. They cut
up fresh fruit and put the assortment you like in there.
So they make fresh juices. They have a fresh bakery,
they have they make their own Mexican food in the
back that's ready make to go. I really, you know,
like it's just a far market. It's a small so
you don't have to walk through forever in a day.

(24:03):
The lines are never too long because they always have
enough people working and you get through the line quickly,
and you know, the prices are competitive, and I just think,
you know, it is a great market too. If you
ever want to find an ingredient and you think, oh,
I don't think I find it in Redlands or in
this neck of the woods, I think you'll find it there.

Speaker 4 (24:22):
Yep. Yeah.

Speaker 2 (24:23):
And if you can't, you know, like it it's something
you're looking for specific you can ask.

Speaker 4 (24:26):
You ask them, they get you.

Speaker 2 (24:29):
Yeah.

Speaker 4 (24:30):
Yeah, they're very nice. I can't say enough about it.
It's probably the best trained staff I've ever seen in
the market. And there's a reason for them staying for
a long time. There's not a big turnover because they're
happy there. They treat them well there, and.

Speaker 2 (24:43):
Yeah, the deli sandwiches are good. And then then they
also have like potato salad.

Speaker 4 (24:47):
They have a new deli manager. There's really really creative.

Speaker 2 (24:50):
And and then we had I had the champarado last
night and.

Speaker 4 (24:54):
I was like, tell people what that is. They don't know.

Speaker 2 (24:57):
So it's a Mexican hot chocolate. Basically, it's a mix
of Usually it's mixed with milk, Mexican chocolate which they
had to grind up, the chocolate, cinnamon, sugar, and also
the massa farina, which is arena, which is the masa.

(25:18):
They put it into thick in it and it's a
meal in itself. Literally, I couldn't even take two SIPs.
I was like, okay, I'm gonna get full on this.
So I took a couple of SIPs. I actually refrigerated.
It gets thicker over the night, and I actually what
I did was in this did I say cinnamon? Anyways,

(25:38):
I put some of it, like a third of the
twelve ounce I bought, put it in my coffee and
it was phenomenal. I was like, oh, this is like
a dessert in the morning. It was so good.

Speaker 4 (25:50):
Well, it's very traditional on a cold night, and that's
that's what's so neat about it. But yeah, but their
tomalies are really good two fifty nine. There are a
lot of stuffing in it, delicious stuffing, and the massa
is real, like they make their own tortillas, their tortilla,
They make their own massa there, so you can't get
any fresher.

Speaker 2 (26:05):
So yeah, yeah, I really do like that market. And
sometimes if you're just in a hurry, you want to
get something to eat real quick, and something that you
know it's already gonna be good. That's a place to
stop by, runnan, get it leave.

Speaker 4 (26:17):
Plus if you're into barbecuing and smoking stuff. A lot
of the local pitmasters who go there for their meats,
that's how good they are. So yeah, you're listening to
Let's Sign Out show right here on AM ten fifty
and one oh six point five FM, the stations that
leave no listener behind. And I said that without looking
in front there.

Speaker 2 (26:37):
Wow, amazing. I gotta plot that would Joe standing up?
He got the right numbers?

Speaker 4 (26:42):
Whoa first time in what five years? So another restaurant
we went to today for a real quick lunch before
we came here was El Rancho Taco. I think it's
cold that goes Rachel close.

Speaker 2 (26:56):
It's in Norcoco correct well, Corona or Go. It's basically
there's two similar names taco shop within like a maul radius,
but this one's on actually either you know, Hamner or
Main Street. It's the same, but it's in and it's
off on second second and Hamner and it's right on

(27:24):
this kitty corner side from the seven to eleven. I
love their food just because they have great taco Tuesdays.
They do carry like all the different meats. Awesome case
of you.

Speaker 4 (27:37):
All very very friendly.

Speaker 2 (27:41):
And self serve. You know, you don't have to tip
anybody if you want to leave a tip, which I
do usually do in the jar, I do because they
do a good job, and you know their their meat
and food ratio it's huge. I mean a burrito mostly meat.

Speaker 4 (28:00):
I mean you have the lingua, but retal you said
the little rice. They gave you a little rice, but
a whole bunch of linguo.

Speaker 2 (28:06):
Yeah, and they follow directions the way you ask them to,
no onions, didn't put onions, you know. So I really
liked that place. I mean, I really like their food.

Speaker 4 (28:15):
It's one of the best Mexican fast food I call
fast food fast food. Yeah, it's really really good.

Speaker 2 (28:20):
But it's to the point you can sit there, eat done,
you know, go you have to tip anybody. You self serve.
It's to the point. It's a low hole in the wall,
but authentic Mexican food.

Speaker 4 (28:31):
Right, Okay, real quick before we do some commercials, then
we have a special guest calling in this year, one
of the new laws in California is wages. Basically, people
are getting more hourly wages now, which I'm all for.
I think it's great, but I did have a couple
of restaurant owners I've talked to.

Speaker 2 (28:51):
Uh.

Speaker 4 (28:51):
Their concern is, you know, it's taking a big chunk
out of their other operating expenses, and there are afraid
to raise the prices because every time they raise the prices,
they lose business and people get so upset, and which
is absolutely ridiculous. If you ever go to any market,
it's it's really expensive everything. Everything's expensive everywhere I stop by.

(29:14):
I'm honest to Jack in a box this morning, it's hungry.
It was like six seven dollars for a stupid hamburger,
I mean a plain one basically, And I just said, now,
I can't do this. But you know, bottom line is
people deserve a good salary. I have no problem with that.
But in order to get that, especially if it's voted in,
then they better go with it. And you know, if

(29:35):
you have to raise a price, phraise it. You know,
I don't care for fifty cents a dollar. Yeah, it
hurts me too, just as much as you listening. But
you know, they've got these people have to make a
living all over, not only the owners but also the employees,
you know, especially restaurant employees. It's really really hard business
and the good ones you know who get tips and stuff,
they still work their asses off. Well, it's important.

Speaker 2 (29:57):
Plus I think you know, the raise the cost of
living has gone up, so people need to make more
money to really afford Yeah, to human have their own place.
I mean a lot of these people do share like
probably co living situation. And then at the same time,
you know, the restaurant owners have to pay more rent,

(30:20):
they have to pay more money for food. Yeah, just
just meet alone. I mean you go to them, if
you go to the market and you do cook, if
you buy anything. Have you lately, have you got left
the grocery store with the bag groceries as it been
more than fifty dollars, I can promise you. I don't
know how any times we left with one low bag

(30:42):
is more than fifty dollars. So it's just you know,
I think everything's gone up in price. So yeah, eventually
all the I think people, yeah, they need to make
more money, but at the same time that's going to
be passed along to the consumers, right right.

Speaker 4 (30:59):
So in California that's the way it goes. I mean
everything's expensive here. The gas, whether you go to Texas
or Nevada or wherever we've traveled, it's a lot cheaper.
And you know, Novada is getting a little higher now
with gas they buy the gas from California, but it
was still about seventy five percent seventy five cents lower
than here. Food's a lot cheaper there than here. But anyway,

(31:21):
it is what it is, and I just be be
tolerant and don't take it out in the restaurant. They
have to make living, and you know, if they're going
to raise the prices of you know, hourly wages to.

Speaker 2 (31:30):
Keep people and the rent and food.

Speaker 4 (31:33):
And everything else, and that's the way it goes. Otherwise,
cook your own. And guess what, cooking your own sometimes
isn't cheaper, So it.

Speaker 2 (31:40):
Is not I mean, I think, like I said, certain
things is like, okay, that's not even worse for me
to cook it. You know, time and money and then
the effort you have to put in and how many
hours later then you get to eat. So it's like,
I don't know, I want to plan that much ahead.

Speaker 4 (31:54):
Yeah, honestly, sometimes it's worth just going there. You mentioned
also a ranch of Redlands wrench Market. If you chop
around like that market there has always some specials. They
had per Simmons, beautiful per Simmons for eighty nine cents
a pound. If you like percimits. Izzy loved it. I know,
I'm just saying, but you got prices like that anywhere

(32:14):
else the dollar fifty dollars ninety or more. Good place. Okay, Joe,
Let's do some commercials wonderful sponsors ours and we'll be
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Speaker 7 (33:30):
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(35:41):
lots of great food and lots of great food at restaurants.
Cowboy Burgers in Fontana and now on Arlington and Riverside
will fast become one of your favorites. With their delicious,
mouth watering burgers and breakfast burritos. Cowboy Burgers and Barbecue
also serves fantastic smoke barbecue, baby back ribs, try tip check,
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(36:03):
Everything is made from scratch, including their delicious side dishes
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Check out their rich decat it chocolate brownies. Hi.

Speaker 4 (36:12):
I'm food critic Allen Borgan, and you can dine in,
take food out, or have them cater your next special event.
I highly recommend Cowboy Burgers and Barbecue at their new
location at five five seven three Arlington Avenue in the Riverside.
Just look them up on the Internet. That's Cowboy Burgers
and Barbecue, happy eating.

Speaker 8 (36:31):
And perfect for the holidays. Cowboy Burgers and Barbecue is
also available for catering. That's Cowboy Burgers and Barbecue in
Fontana and now in Riverside on Arlington.

Speaker 4 (36:43):
Welcome back to Let's Sign Out show food critic Allenborgan.

Speaker 2 (36:46):
Here an easy busy before we.

Speaker 4 (36:48):
Get to our guests, which I will look at them
phone not yet, Okay, I want to let you know
about we voiced. I voiced a new commercial. It's not
on you, so I want to make sure you know
about it. Raised Shanghai Bistro. It's in Redlands, but it's
no longer in their old place. The old place was
really nice but small. This one is huge, beautiful building.

(37:11):
It's gigantic. They have banquet rooms, they have full beer
and wine and really really good food. Probably it is
the most upscale, best Chinese restaurant right in this area,
that's for sure.

Speaker 2 (37:22):
Yeah. And their address is really four zero five West
Stuart Avenue, four zero five West Stewart Avenue. If you
know where the Sprouts is, they're near Sprouts and they
have their own poking lock. And their phone number is
nine zero nine three three five six seven seven zero.
Once again, it's nine zero nine three three five six

(37:43):
seven seven zero. Their website is Ray Shanghai Bistro to
go dot com.

Speaker 4 (37:49):
Good good, good good food there. So okay, drink some Okay,
what else do wen to talk about? I guess in
terms of our and everything, we have a lot of
new stuff that we'll be doing, a lot more travel segments.
A lot of you have been asking for us when
we travel to talk about it more. So we will
be and some local dining area, some new restaurants that

(38:12):
have opened up. I'm one of the kind of food
critic where I don't want to just go to a
restaurant it's a brand new It's just not worth it
to me, only because it's not fair for the restaurant
if they have a bad experience. I don't want to
rip them for that reason, and so I usually give
them three four months before they're you know, in their business.
So a lot of you are asking me to do well,
this place just opened up last week, and let's do it.

(38:33):
And there's other food critics they call themselves food critics
who review it right away, which I think is really bad.
But anyway, I just want to let you know about that.
We will be doing that more and also some food
finds and speaking of food finds, we have a guest
on who is to talk about some great foods and
what's kind of happening in the food scene in twenty

(38:54):
twenty four. And with us is Shannesty Ireland. She's a
food and lifestyle influence here and welcome to let's sign
out show. Fantasy Tantasy Fantasy.

Speaker 5 (39:03):
Oh, thank you so much for having me.

Speaker 4 (39:06):
Year, are you too? I just gave you a new
name called Fantasy. I'll learn to read one day, Ollie.
And wait, is he's with me? Are you doing?

Speaker 5 (39:18):
I'm sorry, I'm so sorry. I zoned out for a minute.

Speaker 4 (39:20):
I was thinking about my new name, Fantasy Shantasy.

Speaker 8 (39:24):
That's it.

Speaker 4 (39:25):
I just gave you a new name.

Speaker 5 (39:25):
So starting with you, guys, I'm so excited. You know
you touched on it briefly, but I absolutely love this topic.
I just think it's really exciting to kind of look
at the food trends we had in twenty twenty three,
trying to figure out if they're gonna stick and what's
new for the new year. You know, I know a
lot of folks might not necessarily make resolutions or goals,

(39:47):
but it's just a it's just a fresh start and
it's a fresh way to look at things and a
fresh way to kind of get creative in the kitchen.

Speaker 4 (39:55):
Yeah, I do that all the time. When in fact
is he and I were talking about the last couple
of days to talk about the shows today, and there's
so many new things coming up, and you always hear
about different things, and sometimes they're true, sometimes they're not.
And the other thing is where you live in different
parts of the United States and even the world. You know,
it might be hot in New York and an East coast,
but the West coast. Yeah, you know. So I think

(40:16):
that's an important thing to look at too. The kind
of people who respond to a lot of the trends
and everything.

Speaker 5 (40:23):
I agree. And you know, it's incredible what social media
has done for these trends. I mean, anytime you get
on TikTok or Instagram or Pinterest, I feel like you're
seeing something new every single day, and it can be
a little overwhelming, but it's also kind of exciting because
I get on there all the time and I'm like,
my gosh, I would have never thought to spare those

(40:44):
things together.

Speaker 4 (40:45):
Yeah, I think it's good and bad. I mean, it
can excite people, but it can also kill things. And
I don't like that part.

Speaker 5 (40:52):
First, sir, for sure. And there's some things that you
get on there. I mean the other day I saw
I don't even know who the person was, some suity
and she, now, bear with me, I'm gonna try to
explain this. She took a hard boiled egg, she covered
it in craft macaroni and cheese, and then she deep
fried it with tanzo and I'm and she was like,

(41:15):
the most delicious thing I've ever tried.

Speaker 4 (41:18):
Oh that is so but you know, I'm the only
thing I differ is I probably to me, it's like,
but it might be fantastic, Like defried avocado. I went
to the state fair here in California and they had
you know, deep fried avocado. It was horrendous, you know,
and then right next door is defried butter. I'm like,
give me a break. I don't get it.

Speaker 5 (41:40):
I know I know some of this stuff, and hey,
you know what, it is fantastic, but I don't know
if I could, I could I get stomach that one.
That one sounds pretty uh strange, And yeah.

Speaker 4 (41:54):
So is he You're the same you made faces the
same thing. Here's some things and it's.

Speaker 2 (41:59):
Like No, no, absolutely not. Let's talk about I got
my thing. I was like, oh, that didn't sound appetizing whatsoever.

Speaker 4 (42:08):
Oh it was horrible. So let's talk about twenty twenty four.
There's a lot of stuff going on, good and bad,
but let's talk food. That's all we care about right now,
and let's talk about food in terms of what do
you see some of the trends.

Speaker 5 (42:20):
So I think that we're going to continue We started
to see this a little bit in twenty twenty three
with the snacking is kind of moving into people are
choosing to snack above and beyond even having their three
course meals. There's three big meals of the day. I
think there was an Instagram or a kicktoker who coined

(42:42):
this term girl dinner, and it's basically just a lot
of delicious little snack foods all put together on a
board or a platter, and they're calling that a meal. Right,
So I think that we're going to see snacking is
going to just really kick it up a notch in
twenty twenty for which is not necessarily a bad thing.

(43:02):
I mean, of course, I wouldn't be snacking on the
craft hard boiled egg, crass mac and cheese, hard boiled egg.
But I think we're going to see a lot of snacking.
Another trend that experts are predicting is complex peat. They're
saying that when I when I see that, I mean
not even the tabascos. We're talking about goji, game sauce

(43:24):
and really spicy, different spices from all around the world.
We're going to be mixing that into our ingredients, into
our recipes. We're going to be doing the sweet and
the spicy. We're going to see things like chocolate covered,
drizzled pork grinds and just these really odd combinations that

(43:47):
may not sound the most appetizing but really does care
very well together.

Speaker 4 (43:53):
And I think that's important. I agree with that because
I think Americans their taste, most of them, most Americans,
it's it's black and white. They go for the same
stuff there, you know. You mentioned even sushi. Ew they
give you that sushi look, you know, And a lot
of people won't try new things, and I think this way,
they're being incorporated to a lot of it. They may

(44:14):
not know it, but they're like, Wow, this is really good.
And it's something like there's one chef, I know he
loves anchovies, but a lot of people. You mentioned anchovies,
so he puts anchovies in everything and it's kind of
like the unami taste and you get that back and
it's like, wow, this is really good.

Speaker 7 (44:30):
What is it?

Speaker 4 (44:30):
I can't figure it out? And you know, I think
it's important. I think the more people have a knowledge
of ingredients and trying different things, the more happy it's
going to be with them.

Speaker 5 (44:41):
I agree. And it doesn't even have to be in
a big portion size. You can have that what they're
even calling these little luxuries where you can have small
quantities of certain foods just to give them a take.
You know, you don't have to go in and buy
the entire cow. You can just have a small little
quantity of some of these things that you're trying. It's

(45:02):
interesting you mentioned anchovies. Kimned fish actually was extremely popular
in twenty twenty three, and caviar was on the rise
as well.

Speaker 4 (45:14):
Like xaviar, you.

Speaker 5 (45:15):
Just think, you know, I don't know, I just envisioned
the movie pretty Woman or something like that.

Speaker 4 (45:20):
But that's but.

Speaker 5 (45:21):
People are actually eating it and in smaller quantities. You know,
you don't have to break the bank with it, but
just trying different things like that or even sardines and
stuff that we would never think of to try. It's
kind of making us comeback, believe it or not.

Speaker 4 (45:36):
Thank goodness.

Speaker 2 (45:39):
I like those things. I've always been adventurous, so I
think I'm always like, oh, let's try it. If it's different,
you know, like if it's somebody feel something together that
sounds actually appetizing.

Speaker 4 (45:49):
At least try. All I ask is try it. You
may not like it, at least try it. That's all
I care about.

Speaker 5 (45:54):
Yeah, that's something I mean, I have five kids, and
that's my motto. I'm like, here's the deal, kids, you
don't have to like it. I just want to see
you try it, because nine times out of ten, I
swear they end up loving it. And I'm like, I
know it's greed, just try it.

Speaker 2 (46:11):
Yeah, exactly.

Speaker 7 (46:12):
They're freaked out.

Speaker 5 (46:13):
By the colors. Yeah. So that's another thing. Another thing
I think we're gonna see is kind of this elevated
instant noodles. I mean, when you think of instant noodles,
you think of ramen. But there's all you know, there's
Sharkkki noodles, there's Soba noodles. We're gonna see a big
shift towards buckwheat in the new year. That's kind of

(46:34):
gonna be the leading lady, so to speak, with a
certain type of ingredient, buckwheat soba noodles. So that's another
thing we're gonna see is these elevated instant noodles that
you can't create these absolutely fantastic dishes out of I
actually made yaka sova this week for my family. It

(46:54):
was soba noodles and everyone loved it. So just taking
you know, instant noodles and kind of taking them to
the next level.

Speaker 4 (47:02):
Now, there's also really good low carb noodles that are excellent.

Speaker 5 (47:08):
Yes, there's there. They're really fantastic. Do you haven't had
them before? The best way I can describe them as
they're kind of like a set of cheeny alternative, you know,
they kind of have that shape, but low carbs really
healthy for you. You compare it with even like kim chi,
you compare it with lower life bone beef frost, just

(47:29):
to make a really delicious, wonderful to fill with probiotics,
really great for your gut health. Because that's one thing
I do not see us steering away from. We're still
gonna be very health conscious in the new year, where
there's just too much information out there not to be

(47:50):
I think that people are just really trying to steer
away from these puzzly processed foods, uh, and just really
trying to be more mindful of their health and what
they're putting into their box.

Speaker 4 (48:01):
Exactly Life. You mentioned that that's I love that bone
broth really really good stuff that.

Speaker 5 (48:07):
It's delicious and it's so simple. They come in these little,
tiny packs. The best way I can describe it as
it's kind of like the old school crystal light pack.

Speaker 4 (48:15):
Right.

Speaker 5 (48:16):
You just you just pour it into some hot water.
You can just drink it as a broth. I implement it.
I choose it over using chicken stock or chicken broth
or even beef broth, the traditional kind you would get
in the box because it's healthier for you. It's it's
got colligen, it's packed with protein, and it's super delicious

(48:37):
and flavorful. It's just great. You can even you know,
use it as a marinate. You can you can do
a lot of different things with it. The Lona Life
they come in, uh, you know, the chicken flavor, the
beef flavor. They've got a tai surry flavor, which is
really flavorful as well, so it's really splendid and delicious.

Speaker 4 (48:55):
Another item which I see more and more coming up
is pork rindes. There's so many different ones out there,
but now the flavors profile with pineapple and all kinds
of stuff that makes it exciting and being always being
on a low carb diet like I am. You know,
I'm really excited about that because it's something that gives
you the crunch that I'll usually on a low carbon diet.

(49:16):
Those are the crunching things, are the things that are
bad for you. This isn't bad for you. And I
talked to my Heart's Heart guy and Cardioco just and
he said, yeah, you can have just be careful, don't
eat a million of them. But he said you can
have them. There's nothing wrong with that, and I think
they're You're.

Speaker 5 (49:30):
Right, yeah, yeah. Southern Recipe Small Batch of Pork Grinds
is my favorite brand when it comes to cork grinds.
I protein. As you mentioned, low carb, it's only just
kind of the perfect snack. It's got a big, bold
flavor and it's amazing how many different things the recipes
you can create a quork grinds. You can actually use
it as breading for your chicken as opposed to panco

(49:52):
or bread crumbs. You can you know, of course, use
them for nachos. You can do a bunch of different things. Yes,
And they have so many different flavors and it's just
you can even put on top of your back and
cheese print them up. I mean, we have these in
our in our pantry and they don't really stay long.
They're they're gone very quickly here at our house.

Speaker 4 (50:13):
Good stuff. You're listening to, let's sign out show with
us as Shannessee, Ireland from the Food She's a food
and then a lifestyle influencer. And what's your website if
people want to get on to learn about you and
follow you like I do.

Speaker 5 (50:26):
Sure, yeah, just head over. I'm on Instagram. It's just
at Shannessy Ireland. My blog is She's becoming Domestic dot com.
I actually just posted a really long blog post today
with all of the food trends that I think we're
going to see in twenty twenty four and some of
the food trends that from twenty twenty three that I
just think are going to die. I don't think we're
going to see ale to continue on one.

Speaker 4 (50:49):
Which ones are those?

Speaker 8 (50:51):
You know?

Speaker 5 (50:51):
I think that people are starting to speer away from
these big sharkouterie boards, mainly because when you break it down,
really expensive, you know, meats and cheeses are really expensive,
and it's not super sustainable. It's not like you're going
to get full off these giant charcouterie boards. I think
we saw for the past three years these boards of

(51:12):
all sports of different things, stonnut boards and Hamburger boards
and all of that. I think people are turning away
from that. And then another thing, More and more people
are just turning away from alcohol. They're just deciding that
it's just not for them, or they're just trying to
do smaller quantities of alcohol. We of course see this
with Rye January, but I just think that there's this

(51:35):
whole movement to create these really delicious mocktails and kombuchas
and water. I mean, don't even get me started on
the Stanley phrase with these water bottles. I mean, people
are just going nuts over it. So seeing more people
drinking water, which honestly is the healthiest thing for us anyway.
So I think that's another thing we're going to see
is people steering away from alcohol into the new year.

Speaker 4 (51:57):
You mentioned a lot of it snack because they're on
the go, and there's a lot of good products you
can buy that are already made. You just kind of
warm them up. I know ray Burns is one of them.
They make great sandwiches.

Speaker 5 (52:09):
I'm glad you mentioned ray Burns. You know they have
a long, delicious history. They've fit producing the highest quality
microwaveable sandwiches, only ninety seconds in the microwave. They have
the Philly tea steak that's the beeps of Cheddarmilt. And
one one really wonderful thing you can do with these
is you can create, you know, a coal flaw to

(52:30):
go with it. You don't have to just eat the
sandwich as is, but if you are going to be
snacking on it, you can even cut it up at
the third just as a small little after school snacks
or if you're headed out so the door to head
to work. It's a great launch alternative. Just really simple
and easy is the way to go with those. That's
another one of those little luxuries I like.

Speaker 4 (52:51):
Don't let the microwaves scary. A lot of times you
put things to microwave to get real soft. Their roles
are really really good, and they perfected it where you know,
they warm up up but they're still crispy, and that's
that's me amazing.

Speaker 5 (53:03):
I know, that's that's the wildest thing about it, because
you would just think, oh man, this thing's going to
just fall apart or just going to be super sloppy
or soggy, but it's not. This bakery, fresh, delicious fun
every single time Rayburn sandwiches are. They're very affordable as well.
You know, you can find them at Dollar General. You

(53:23):
you smart Final, yes, exactly. So they're just really easy
to grab and go. So that's another really great brand.

Speaker 4 (53:31):
I'm glad you mentioned good. We have about a minute
a half left. Anything else you want to leave us with.

Speaker 5 (53:37):
I just hope that everybody just really enjoys the new year. Uh,
you know, get into the kitchen, get creative, don't be
freaked out about certain things. If you do have kids,
get your kids involved. That's the best piece of advice
I have is, you know, nine times out of ten
when my kids actually help cook, they're like, oh I

(53:58):
like this, and I'm like yeah, because you help to
make it. You know, just you know, try to get
the family involved and try to eat at home more often.
I know the delivery services Uber e Stoordas, all of
that is so convenient, but when you cook it home,
better experience with it.

Speaker 4 (54:16):
Yeah, Fantasy Ireland, thank you so much. Can't wait to
have you on again. And happy eating and keep.

Speaker 5 (54:21):
Warm, Thank you so much.

Speaker 4 (54:23):
Happy New Year to take here.

Speaker 2 (54:25):
Bye.

Speaker 4 (54:25):
Wow. What a fun show today and we were on
every Saturday from four to five. Food critic Allen Borgan
here and thank everybody, happy eating and traveling, Smart Summart.

Speaker 7 (54:36):
And the most diversified radio station on the dial, casey AA.

Speaker 8 (54:42):
This segment sponsored by our friends at the All News.
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(55:05):
menu is very similar with their America trio of delicious steak,
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(55:27):
on a first come, first serve basis. Sammy's is now
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Speaker 9 (57:01):
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All the way.

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Speaker 1 (58:06):
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Speaker 6 (58:46):
NBC News Radio, I'm Rob Martyr. President Trump issuing the
Wall Street Journal for publishing a letter that Trump allegedly
wrote to Jeffrey Epstein in two thousand and three. Trump
claimed the article published on Thursday was fake and threatened
to u sue owner Rupert Murdoch. The ten billion dollar lawsuit,
filed Friday in Miami federal court accuses owner Rupert Murdoch

(59:07):
of liable, along with the journal's publisher and the reporters
who wrote the story. Police in Los Angeles a driver
intentionally rammed into a crowd of at least thirty people
outside a nightclub early this morning. Investigators say they're looking
into a motive, but there are reports the suspect was
upset after being kicked out of a nightclub in East
Hollywood earlier. Data tech company Astronomer says its CEO resigned

(59:29):
after being caught on the kisscam at a Coldplay concert.
In a post on social media today, the company said
Andy Byron has tendered his resignation and the board of
directors has accepted Rob Martyr, NBC News Radio.

Speaker 7 (59:44):
NBC News on CACAA Lomelada, Sponsored by Teamsters Local nineteen
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Speaker 2 (01:00:03):
High