KCAA: Let's Dine Out with Allan Borgen (Mon, 11 Aug, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 11 Aug, 2025

Episode Transcript

Speaker 1 (00:00):
And guaranteed fun. Casey AA ten fifty a m.

Speaker 2 (00:09):
The following program on casey AA is pre recorded.

Speaker 3 (00:12):
Food Glorious food. We're anxious to try.

Speaker 4 (00:20):
Frank witsa day, our favorite.

Speaker 5 (00:24):
Diet, just take your own man at steak Fribe rostedter.

Speaker 6 (00:29):
Still wonderful.

Speaker 2 (00:42):
Past loss and so Flundie.

Speaker 5 (00:46):
Made from Why should We waited to?

Speaker 7 (01:02):
Welcome to another delicious edition of the Let's Sign Out Show.

Speaker 2 (01:05):
Food critic g Allenborg in here and it's it Betsy, And.

Speaker 7 (01:08):
It's a hot day and crowded. Have you been on
the freeways.

Speaker 4 (01:13):
Yeah, it's like parking lot everywhere.

Speaker 2 (01:15):
It's like nuts thuck.

Speaker 4 (01:17):
Everybody's out on the road.

Speaker 7 (01:20):
Do you think they're going out because of the holiday
or do you think they left you because yesterday was terrible?

Speaker 4 (01:24):
I think it's a holiday. Yeah, it's a holiday weekend,
so everybody's out.

Speaker 7 (01:28):
But the good thing is all the shopping malls where
crowdeds can be, and restaurants are crowded.

Speaker 2 (01:32):
People are standing outside waiting, I notice, So that's a
good thing.

Speaker 4 (01:37):
Definitely.

Speaker 7 (01:37):
All right, we have a fun show today. One of
the are how can I subscribe this? I'm really as
you know, I'm really into pizzas. And I just got
a new pizza oven called the rock Box Gosney g
os ny Y rock ro o xx Box and made
our first pizza last night and actually it turned out

(01:58):
really good, a little bit of a learning curve, but
turned out excellent. In the scale of one to ten,
it was like an eight eight and a half, so
I was really happy with that. So we're gonna have
the Master of pizzas. His name is Derek Sanchez. He
owns a restaurant in San Antonio, Texas. He's on the
US Olympic Pizza Making Team. Yes, there is an Olympic
Pizza mis making team and they'll be performing all around

(02:20):
the world again this year. And so we'll have him
on and just talk about pizza one to one. And
I think pizza is becoming really, really something that people
make at home now more than ever, you know, just
like barbecuing and smoking, now they're making pizzas. So we're
gonna have a little hint on anywhere from sauces the
cheeses to making the you know, the perfect crust and

(02:41):
just tips and everything.

Speaker 4 (02:42):
So you'll be taking notes.

Speaker 2 (02:43):
Huh oh, yeah, what's of notes? Guy?

Speaker 7 (02:46):
Although I've been good at it, I still you can
always be better. And that's something Derek's that really impressed
me is he's very he's always looking to become better.
And you've tasted pizzas than I have, and they're excellent pizzas.

Speaker 4 (02:57):
So they have like a French bread crust, and so
it's fluffy and light but has a nice crunch on
the outside, but then it's just full of flavor. It's
just phenomenal bread. Because you know, usually I'm not a
big pizza crust eater, and his is so good.

Speaker 7 (03:19):
I would have never known it because the last time
we went there, you went crazy eating.

Speaker 4 (03:23):
Especially the Detroit slices, and usually I'm on one slice
and I'm done kind of girl, unless I'm really hungry,
there's two, you know, but usually never four. So I
really did stuff it in.

Speaker 7 (03:34):
He mastered the making of a Detroit style pizza, which
I'll let him describe for the met I can say
it's something like heaven I really want to work on.
I can't make it in my oven, but I can
do it on other things.

Speaker 4 (03:46):
And it's just a fusion of different flavors and it's
just really really good.

Speaker 7 (03:53):
Now next week we're gonna be doing a little, a
little testing, tastesting of fried chicken sandwiches. It seems like
every fast food restaurant in the world has it. McDonald's
now has one. Kentucky fried chicken. Popeye started it.

Speaker 4 (04:07):
That's like the waffle chicken.

Speaker 7 (04:09):
Yeah, they have different ones, but we'll compare apples. Apples
and just the plain basic one, no fancy ones. But
we're going be eating next week, so be prepared to
eat a lot of chicken sandwiches.

Speaker 4 (04:19):
Okay, I'll come hungry.

Speaker 7 (04:20):
And also I want to let people know when we
got home last week, as I mentioned on this show,
I forgot to bring the samples of the butter, the
almond butter, barney butter, almon, incredible almond butter, and I
said I would give it to you.

Speaker 2 (04:35):
When we got home. Did I give it to you
we got home. Did you try it.

Speaker 4 (04:38):
When I came by to get some, Yeah, yeah I did. Okay,
it was really good. I actually liked I mean I
liked the regular one because you ate all the chunky ones,
so I can try that one at all.

Speaker 2 (04:51):
I couldn't find one.

Speaker 4 (04:52):
Yeah, but the one that has no sugar, no salt
actually was really really good because it has a really
good flame of the nuts itself.

Speaker 2 (05:01):
The smoothest of it.

Speaker 4 (05:02):
Yeah, it's really smooth.

Speaker 2 (05:04):
Yeah, I've never I mean I make my own, but.

Speaker 4 (05:07):
Well usually almond butter. It's a little bit grainy. Yeah,
I mean even the store, like the natural ones or
even the ones you know you buy this premate, it's
still it's not as creamy as like a peanut butter
would have been. Right, So these are if you like
peanut butter consistency, you would like these almond butter.

Speaker 2 (05:27):
All right, good stuff here.

Speaker 7 (05:28):
So before we get started with Derek, I want to
mention that we have two great sponsors. One is Bowler
and Bowler. It's basically family love. It's Toby and the
sun Shine. Two different same same agency.

Speaker 2 (05:41):
But everything same last name, same last name. Really nice people.

Speaker 7 (05:44):
They've been around for forty five years and very knowledgeable
for a friendly very supportive.

Speaker 2 (05:49):
That's the main thing.

Speaker 7 (05:51):
They're located again at six feet six six one five
Brockton Avenue in Redlands. It's called Bowler, bow L e
R and Bowler and again family law compete. You know,
it consumes a lot of different things. Unfortunately, not all
marriages work out and there's all kinds of different you know,
hitches that come up. But they do complicated legal matters divorces,
property division, child custody or pet custody. They do that too,

(06:14):
child support, spousal support. Uh, let's see custody issues, non
traditional issues, non mirital issues, I should say, and pre nuptials.

Speaker 2 (06:23):
So they do a little bit of everything. You're laughing as.

Speaker 4 (06:25):
I'm laughing because Joe's like, h you know, that's like
a bad you know, all those things is like what
people dread, but it happens.

Speaker 7 (06:33):
You know, it happens to everybody unfortunately, you know, one
time or another, sometimes more, and it can be really stressful.
So they make it really easy. And Joe's head, yeah, yes,
but you know there's good stress too. You know a
lot of times there's divorces are good sometimes too. It's
not all bad. So but again, if you've got to
an issue, these are someone I highly recommend. It's Boler

(06:54):
and Bowler bo W L E R and Boler dot com.
They're in Redlands six one five Brookside Avenue in Redlands.
Telephone number is nine O nine three three five four
eight four eight. That's nine O nine three three five
four eight four eight Bowler and Bowler dot com. And
we're gonna have Sean on hopefully in a couple of
weeks and talk about because I think it's it's it

(07:17):
could be a lot of problems. A lot of people
are married still there together, but there's nothing there and
they just go through a lot of stress and they
really try to help you know, people out so and
the next one they're not talking about stress.

Speaker 2 (07:30):
I RS.

Speaker 7 (07:31):
I don't know about you guys out there, but we've
all had issues with I R S.

Speaker 2 (07:34):
And R accounting or counting or anything like that exactly.

Speaker 4 (07:38):
Well, for that, it would definitely recommend a four CPT,
which is accounting for computers and pro text Solutions Inc.
They're based in Redlands. They're a bookkeeping, accounting, tax preparation,
they do estate planning, they do personal financial planning. Every

(07:59):
small busines is counting, so they really do a little
bit of everything, so you know, and you know they
have super friendly staff, super supportive and you know they
they have to keep up on the regular you know
what the regulations are, right the IRIS, so they're you know,
personal and the professional, so you know, those are some

(08:22):
of the things I personally look for when I go
look for and accountant. Thank god that you know, Alan
found them and and just it was a life saver,
like the.

Speaker 7 (08:33):
Well you got money back, I got money back. So
I'm saying they're really good. They're very thorough, that's the
main thing. And what's good too is they also have
a group theory where now is after they do it
the first one, then what they do is give it
to other people to look at to make sure they've
covered all the bases, which is really good.

Speaker 2 (08:48):
Another set of eyes on anything.

Speaker 7 (08:50):
So between Buller and Buller divorce and iris problems and
counting problems.

Speaker 4 (08:54):
That's too headache good exactly. Yeah, I mean, I you know,
I think both things you can't avoid in life.

Speaker 2 (09:03):
I think especially with ir S.

Speaker 4 (09:05):
Yeah, so these are services. It's you know, it's nice
to know that somebody's tried them and they actually tried
and true. So right, hey, Joe, I think we have
a phone call online.

Speaker 2 (09:16):
I want to give the address and phone number again.

Speaker 4 (09:18):
Sure, The address is one's East Redlands Boulevard in Redlands.
The phone number is nine zero nine nine one five
ten forty. Once again is nine zero nine nine one
five ten forty. If you want to look them up online.
Their address is www A four The number four c

(09:42):
P isn't Paul T, isn't Tom dot com.

Speaker 7 (09:44):
If you google accounting firms and Redlands, you'll find them
the only ones with a four CPT. So yeah, it'd
be easy to do. So okay, now it's time to
talk about pizzas. One O one and again. This is
a gentleman who I've known for a while, for about
two years now, and uh, you know, I was a
judge at the last eight years of seven years, I

(10:05):
guess at the International Pizza Expo when he was one
of the contestants there, and uh, we got together. We
had a little issues with the judging a little bit,
but I talked with him about a week over mushrooms,
my favorite and.

Speaker 4 (10:19):
The conflict was over mushrooms.

Speaker 2 (10:21):
But we cleared it up. Everything was good.

Speaker 7 (10:22):
And he's just a good guy, great family and just
the He's always looking.

Speaker 2 (10:28):
To make things better.

Speaker 7 (10:29):
As soon as he thinks it's better, he's like, okay,
now that's it's some next up. I want to go
to the next level. And I've there ma anybody like that. So,
Derek Sanchez, how you doing good?

Speaker 2 (10:40):
Good here? Everything okay, everything great, Yeah, good, good good.

Speaker 7 (10:45):
Now your restaurant is located in San Antonio and it's
called Marcos Marcos Mia Mirchaos Pizza and he's refurbishing it.
So if you ever go to San Antonio, not only
can he great pizza there, but you meet a great
family and good guy and very very important. But he's
also an expert on pizza, and like I said, he's

(11:06):
on the US pizza making team, which is amazing Olympic team,
and just a really wealth of knowledge and very well respected,
which is a good thing. No Ego just wants to
make everybody happy, and which is what it's about.

Speaker 4 (11:18):
He's like a pizza scientist.

Speaker 2 (11:19):
He really is.

Speaker 8 (11:21):
A pizza nerd.

Speaker 2 (11:23):
We were going to say that, but we would be
nice yest, So.

Speaker 7 (11:26):
Okay, we're trying to shooz you up more so. Now
pizza industry has really gone crazy, not only in the
level where you're at, but also at the home level.
And I just got my Gosne rock box and I've
been making pizzas for about four or five years now,
but this brings it to a new level. It's it's

(11:46):
affordable and anybody it's almost fool proof. If you read
the manual, which of course I didn't. I couldn't find it.
I don't know where it is. But anyway, I just
got it like three days ago. And you think I
got so happy putting together. I think I lost the Manuel.
But it's becoming such an important thing. Almost everybody I
know it makes pizzas at home.

Speaker 2 (12:04):
Now. It's it's pretty neat.

Speaker 7 (12:06):
So I thought we talked about pizzas again one on one,
and let's start with the dough. I think there's so
many different styles of dough, and you know, for the
average person, I don't know if they're going to use.
You know, triple double zero is probably the best, Priople
zero whatever it's called, and there's a bunch of different ones.
But how would you what would you recommend for just
a beginner?

Speaker 8 (12:25):
Yeah, yeah, so you know all great questions. I think
a beginner has to start with products they can get readily,
you know, something they can get out of the grocery store.
You know, like when I started, man, we searched around
for the best products. And I was a home pizza
baker when I first started back in two thousand and four,
and you know, I wanted to have I wanted to

(12:48):
have really good outcomes with my pizzas or to get
really good outcomes, you have to get really good products.
So if we're going to talk about dough, we got
to talk about the flower first, right.

Speaker 2 (12:58):
Do like a bike? You like a bread flower?

Speaker 8 (13:02):
Yeah? You want to go with a bread flour and
something that's a really good bread flower a bread flower
to use for pizza at home is King Arthur bread flower.

Speaker 2 (13:11):
Okay, what makes them different than others? I'm just curious.

Speaker 8 (13:15):
I think you know just how you treat the product
and then some of the wheat germ left over in
the product. Really, I like to use organic flower. I
don't like a bunch of bromated flour chemicals in my flower.
When you start getting into fermentation of this flower, it
it impedes your outcomes. So you don't want to You

(13:36):
don't want a flower that has a bunch of poisons
in it, as I would say, you want a really
good clean flower clean. Yeah, and and you know you
kind of get out of its way. You do your
job with the flower and get out of its way,
and it really will produce a great pizza though for you,
and I highly suggest us in King Arthur bread flower,
you can go on Amazon. Now you get Tony, Jim

(13:57):
and Yanni's flower. Right, you can get some of Capoo
those flowers on Amazon, but if you're going to go
to the grocery store, you can't get those. You may
be able to in some spots, but I think readily
available as King Arthur flower.

Speaker 7 (14:14):
And if I'm a mistake, and I believe, I saw
it at Costco Business Center. It's like the regular Costco,
but it's open for businesses and stuff and they have
anybody can go to it.

Speaker 2 (14:25):
But if I'm a mistaken, I saw the King Arthur
one there.

Speaker 7 (14:28):
I'm pretty sure I did like twenty five pounds with you.

Speaker 8 (14:32):
But yeah, that's nice. That's a really good bread flower.
And you can make some great home pizza with that flower.

Speaker 7 (14:37):
Okay, now you mentioned fermentation. The average person makes a dough,
they let it ferment for a little bit or you know,
rise of an hour or two like we do, and
then boom they.

Speaker 2 (14:46):
Make a pizza.

Speaker 7 (14:47):
You you make yours for three days and that's what
makes yours incredible. Would you recommend doing that for everyone
at home? And how does that work?

Speaker 8 (14:56):
Yes, don't don't make pizza and use it that don't
make the dough and use it that day. So that's
you know, that's it's just not fermented correctly. It's not
as digestible it should be. You have to let time
do it deal with your dough. So if you're gonna
make piece of dough at home, the least thing you
can do is put it in the bowl and put
it in the refrigerator for at least twenty four hours

(15:18):
and then bake it the next day, let it warm up,
gets the room temperature, and then bake it the next day.

Speaker 4 (15:23):
Okay, but how do you keep it from drying out
in the refrigerator?

Speaker 8 (15:27):
So you can put it in a covered bowl like
a little coupleware bowl, or people even will put a
little olive oil inside of a ziplock bag and put
it inside of a ziplock bag and let it ferment
in that bag.

Speaker 2 (15:41):
If you want to really more than a day, could
you do it for two three days?

Speaker 8 (15:45):
Yeah, you can go up to six to seven days,
which are very good fer minuted dough.

Speaker 2 (15:50):
Okay, well, definitely have to try that.

Speaker 8 (15:51):
Yeah, I've used a ten day per minute dough before.
It was a little pungent, but man, it was good.

Speaker 2 (15:56):
It's good punge it's good sometimes.

Speaker 8 (15:58):
Yeah.

Speaker 2 (15:59):
Now what about freezing.

Speaker 7 (16:01):
I've seen some stories have in the frozen the food department,
they have dough, you know, pizza dough. Is that something
that people can do? And how long does it last?
If you can do it?

Speaker 8 (16:10):
That's a great question. So if the dough is fermented
correctly before they freeze it, it's just fine. But a
fresh dough that's frozen, that is not fermented and then
pulled out and used afterwards, it's gonna taste soapy. So
you're gonna get you know, you're gonna get a funny
kind of tasting dough.

Speaker 2 (16:27):
Okay, any other questions?

Speaker 4 (16:29):
Yeah, and then how how does somebody just starting out
making pizza make it round? Number one? Do you roll it?

Speaker 2 (16:37):
Do you?

Speaker 4 (16:38):
I mean you know, like it's I mean, how do
you toss it when somebody don't know how to do it?

Speaker 8 (16:42):
So that's a great question. So if you want to
make a round pizza, you have the ball a pizza
dough round. So you wanna you really wanna. I when
I first started, I was using like these round couple
where bowls. I would get them at the grocery store,
these plastic bowls, and I would I would roll it
pizza dough ball. You can always go to pizzamaking dot

(17:02):
com and there's some videos in there and people talking
about how to roll the best dough ball. You can
roll this dough ball and put it in a round container,
and then when it kind of flattens out and the
dough relaxes, the glutens relaxed, it'll get it'll you know,
it'll become the shapier container. And then you can just
dump the container upside down and you start with a
round dough.

Speaker 4 (17:22):
Okay, okay, that's a good rolling.

Speaker 7 (17:25):
Is rolling just as good as tossing or for again,
for the average person at home.

Speaker 8 (17:30):
Yeah, so if you can, it's best to stretch your
dough without rolling it out. There's nothing wrong with rolling
it out, but you are pressing important gases out of it.
So it really just depends on what outcomes you want.

Speaker 3 (17:45):
Good.

Speaker 8 (17:46):
Yeah, yeah, I mean I like to roll some dough
out when I'm making a Chicago crack usin. I mean,
you roll these dough out, we put them in sheeters, right,
you sheet it dough and then you bake it. But
at home, if you want to roll it out and
put it in a pan or cook it on a
pizza steel or even a pizza stone. There's nothing wrong
with that either. It just depends on what kind of

(18:06):
outcomes you want.

Speaker 2 (18:08):
Great.

Speaker 7 (18:08):
Now they also have this thing. Is he bought it
for me? It's like how to describe. It's got a
zipper on it and it opens up and it's like
a palace almost, and it has diagram of the different
sized pieces you want.

Speaker 4 (18:20):
What's for making like any kind of does ten twelve, fifteen, twelve? Yeah,
it's measure it's for like pie cross or you want
to make round items.

Speaker 7 (18:30):
So you just stick the dough in, zip it up,
press it down, and then you just roll it and
it rolls into That's very cool.

Speaker 8 (18:37):
You can always do something like that too, Like if
people don't have that at the house, if they want
a sixteen or a sixteen inch round, Oh, make a sixteen.

Speaker 2 (18:44):
Ounce ball, right, okay, so.

Speaker 8 (18:46):
Fifteen make a fifteen ounce ball at eight you know,
eight inches around? Make it eight ounce ball. That's always
a kind of a good estimate, okay to reach the
size of.

Speaker 7 (18:54):
Looking for Okay, so we got we got the dough
and everything. Any last questions on that is he no,
Let's move on let's talk about sauces.

Speaker 2 (19:02):
Now.

Speaker 7 (19:03):
Yeah, you can buy, you can make sauces. It's still
time consuming, and that's what restaurants do.

Speaker 2 (19:08):
Most of them.

Speaker 7 (19:09):
They start with tomatoes, mostly from the can, but then
they add stuff to it.

Speaker 2 (19:13):
I find that that's what I do. I like to
buy a sauce.

Speaker 7 (19:15):
And maybe put you know, tomato, like tomato paste in it,
and I put extra Italian seasonings in it. So I
kind of potchkate around with it. What do you recommend
for someone you know you're the expert, not be so?

Speaker 8 (19:30):
So Once again, it depends on what outcomes you're looking for.
But listen, man, after you make your canvas, you can
make whatever you want. You can put basil pesto on it.
You can put olive oil and garlic on it. You
can put you know, tomatoes on it. A great tomato
is Trader Jos tomatoes. The canned unsalted tomatoes are great tomatoes.

(19:51):
You know, the ones with basil. There's a light blue can.
Those are great tomatoes. Okay, And of course you can
order San Marizanto tomatoes. You can find child tomatoes are
great tomatoes. I think you can find those in some
grocery stores now.

Speaker 7 (20:04):
Yeah, the San Marizanto's what makes them so different. That's
one thing. I see it all the time. I mean
they're they're really up there. But I don't know the
difference between them and others. If you can mention the true.

Speaker 8 (20:14):
San Marizanto is apparently grown in the in the soil
of Mount Vesuvius. Right, there's certain regions in Italy where
they grow this tomato and it's really uh, it's really
controlled by the government and protected by the government and
the laws they grow. They grow a San Horizanto tomato
in certain regions of Italy and they can label them
as San Marizano true San Marizanto tomatoes, and they have

(20:37):
a label on the DOP. I think they're a registered tomato.
Actually out of Italy.

Speaker 2 (20:41):
Killing me outside from California, what do I know?

Speaker 8 (20:44):
Oh Man, California has a phenomenal tomatoes Stanislaus, California, Right,
they make some of the best tomatoes on the planet.
So Stanislaus Tomatoes and all of that stuff is just
phenomenal tomatoes there.

Speaker 7 (20:57):
So the sauce pretty much whatever your favorite is, your
flavor profile, that's what you use.

Speaker 2 (21:03):
There's no there's no nose.

Speaker 7 (21:05):
I mean I've had in my mind mixing the red
sauce with even the pestle sauce because it's got a
little bit of so there's no right.

Speaker 8 (21:13):
When it comes to your topping, I think the dough
is interesting because you kind of got to follow rules
to get to your outcome to whatever you're looking whether
you're making like a Detroit pizza, Sicilian style pizza, New
York South pizza, and most homemakers want to make this
New York style pizza right, which these specific rules to
get their dough. But when it comes to toppings, man,

(21:35):
you can, man whatever you want to do. You are, Yeah,
that's where you created.

Speaker 2 (21:39):
You are the king of toppings.

Speaker 7 (21:40):
I mean you use honey, You use hot honey, which
is amazing that he makes his own honey and he
puts his own little chili peppers in there and makes
it you know, cures it hot.

Speaker 2 (21:50):
And it's hot spicy.

Speaker 7 (21:52):
But yeah, you do some incredible things and that's what
makes it different than you know, dominos or anything else.

Speaker 2 (21:56):
He's the same ones.

Speaker 7 (21:57):
And again it's all about making money unfortunately for for
pizza owners, but you know they have they don't have
the vision.

Speaker 8 (22:04):
Like, yeah, I'm unique. I guess I'm unique in a
way is I don't really depend on the money the
pizzaia because I'm what my other profession is, so it
really I guess it might open me up to be
really creative, and I don't care.

Speaker 2 (22:17):
I take real with it.

Speaker 8 (22:18):
And you know, man, we go after really in San Antonio,
we were we're like really spicy bold flavors, right, So
I go after those really spicy bold flavors, a mixture
of sweet and spicy and salty. And you know, I
think I maybe all like kim chi right with pul
pork and some sausage and red onions.

Speaker 2 (22:36):
I didn't think you.

Speaker 7 (22:37):
Would like that a little spicy, but it wasn't and
she loved it.

Speaker 8 (22:41):
Yeah, Oh isn't that good?

Speaker 9 (22:42):
Man?

Speaker 2 (22:43):
So yeah, yeah, really good stuff.

Speaker 8 (22:45):
And then of course we we do like a soaper
soda with hot honey and some different chili's on there,
and we just have fun with it. Man, once we
have our crust, once we have our canvas, we can
kind of do what we want to do. Right.

Speaker 2 (22:59):
That's good looking at it? So cool?

Speaker 7 (23:01):
You listening to the Let's Sign Out show right here
on KAA and with us is Derek Sanchez who is
a nerd, a pizza nerd, a pizza scientists, someone who
I absolutely admire. And he's my mentor. I mean, he's
my go to guy. And you know, I've been a
judge for, like I said, eight years, and you know,
being a judge is one thing, but making it makes

(23:23):
you appreciate even more what you guys go through.

Speaker 2 (23:26):
I mean it's incredible.

Speaker 7 (23:28):
And you know, just to show the way you are,
you went through how many ovens in your garage making pizzas?

Speaker 8 (23:34):
Yeah, so when I first started, I broke my wife.
I broke three of my wife's ovens, right, And then
you know we got into like the pizza steel and
we were looking for all kinds of ways to make
better pizza at home. I put bricks inside my oven
in the house it goes on, and broke the locks
on the oven so I could turn it past, you know,
five hundred and fifty three. But at one time in

(23:55):
my garage, because I'm a tester, retester, at one time
in my garage, I had eight of it. I had
a blogging in there, a marsal Man, I had an
electric lag I got, I had a what I Marita Forny.
I think in there. I mean I had all these
different ovens, man, I was just testing them out.

Speaker 2 (24:16):
And you're still Miller and you're still happy to marry.
That's amazing.

Speaker 8 (24:21):
Yeah. Oh man, my wife's all y'all know her and
the kids.

Speaker 2 (24:25):
They love her pizza, that's for sure.

Speaker 8 (24:26):
So yeah, man, Now if I made that pizza to
be a different.

Speaker 7 (24:29):
Story, we got to go to divorce attorneys if you
need one.

Speaker 8 (24:34):
That's why we got to keep making good pizza.

Speaker 2 (24:36):
Yeah, just keep doing doing whatever you're doing. You're doing
it right.

Speaker 7 (24:39):
So okay, so we got we got dough, we got sauce.
What about cheeses? Now, mozzarella cheese. Everyone thinks Montrella cheese
is Montrella cheese. But I went to a Cisco Tasty
one time. Of different cheeses, I probably had about fifteen
different style of different brands, and oh my goodness. I
mean from Wisconsin to California, you know, cheese and I
mean everything, there's a big, big difference. And especially when

(25:02):
you make pizzas you want it to be stree and
I call it guy, you wanted to mild good. So
what what do you recommend for someone at home in
terms of cheeses that they get the stores. Is there
anyone you know that do you recommend?

Speaker 8 (25:15):
Yeah, you know, that's just such a good question that
there's tons of cheeses, and it gets confusing when you
go to the grocery store if you're a home baker,
what they do sell. I think they do sell a
Grande product in a store that I think they also
sell Galboni cheeses in a store. Okay, also cheeses are

(25:35):
really good, Grande Belgioso. There's a couple of other cheeses
that really get. The ones that you guys out there
can get is get a good organic mozzarella, okay, right,
get a good organic mozzarella, And guys, I really like
to go after products that people are passionate about making.
So if a company is really passionate about making tomatoes,

(25:58):
those are the kind of products I like because they
care about every detail of the tomato, like we care
about every detail of our pizza.

Speaker 2 (26:04):
Right.

Speaker 8 (26:04):
But in the grocery store, you know, find a good
organic mozzarella. We were using there for a little bit
when I was baking at home, I was using Boar's head.
They make a good organic whole milk mozzarella, right, So
you can get fresh mozzarella. The more white cheese mozzarella.
It's a great mozzarella that's more traditional Italian style pizza mozzarella.

(26:28):
American American New York style uses a whole milk mozzarella.

Speaker 7 (26:33):
Right, So is that the important thing is the whole
milk versus.

Speaker 8 (26:37):
Yeah, you want to stay away from the skim of
like a part skim milk mozzarella. You're way better off
getting a whole milk mozzarella. Plus, it tends to have
a little bit higher fact content in it, and it
keeps it from burning, and it adds a lot more
flavor to your pizza.

Speaker 2 (26:51):
Sea.

Speaker 8 (26:51):
So now take the whole milk mozzarella.

Speaker 7 (26:54):
The other thing too, which I find is when you
make home pizzas, you don't want to load it up
with a lot of toppis a lot, especially cheese, because
it's it's heavy and a lot of times you have
a hard time from getting it on the peel, which
is pizza.

Speaker 2 (27:09):
What do you call it? Like a shovel that fits inside.

Speaker 7 (27:11):
And so that's one thing I just from my experience
and again just very small compared to yours. But you
don't need a lot of toppings for the pizza to
be good. And you know we're spoiled by all the
crap out there from and you think, you know, pizza's
gotta be loaded up and everything, but it really doesn't.

Speaker 4 (27:27):
Well, it's too much. I think it's gets like soggy.

Speaker 8 (27:29):
Yeah right, yeah. You want to balance right, you want
everything balance just right. I think that's what adds mommy
to your to your to your pizza. That's what adds
the great flavor is a good balance. You don't want
one thing over the.

Speaker 2 (27:41):
Other, right now. What a good trick, good, good.

Speaker 8 (27:45):
Excuse me, a good trick at home if you have
a peel and you want to get that pizza off
a peel along to your pizza stone or steel or
you know, pizza steels are great for home baking. They
they really can up your oven temperature at home. You
can put a steel you can find them on Amazon,
a pizza steel. They do a really good job of
making pizzas at home. But you can when you have

(28:09):
a peel, a wood peel, you can put a little
bit of semolina on this wood peel and the dough
will slide right off. Takes the practice a little bit,
but some semolina will will help you get that Semlina
flour will help you get the pizza dough off of
your peel.

Speaker 2 (28:23):
I've also seen corn meal.

Speaker 8 (28:25):
Corn Meal is great. Tends to burn a little bit
the oven too hot, but cornmeal is great. That's a
different texture. People even use sunflower. I mean a sesame seeds, right,
they really seeds in the bottom of their That's pretty cool.

Speaker 2 (28:41):
That's I'll try that.

Speaker 7 (28:42):
So now, in terms of heat, what I know, different
pizzas have different temperatures. I learned that from Tony at
a Pizza Rock in Las Vegas. He's got like nine ovens,
I think. But what is it the optimal temperature for again,
for the average person at home?

Speaker 8 (28:59):
Start So, so if you're going to make a New
York style pizza, I suggest five twenty five to five
hundred and fifty degrees okay, right.

Speaker 7 (29:09):
Now, what about what about a higher one like the
Gazni goes up? I think it's five seventy five, but
it goes up to like nine hundred and nine hundred
plus degrees.

Speaker 8 (29:17):
So if you go up in temperature, you need a
different flower. Okay, So a double zero flower can handle
a ton of heat like a kopludo flower right like
a traditional Italian style pizza woodwrick fired pizza. So that's
a different flower. So that's that's not that's a it's
a it's a double zero five mail flower, which can

(29:38):
which can take a lot of heat. So that's why
you get that pretty char on those pizzas. But they
don't get burned when they're baking in ninety seconds at
nine hundred degrees.

Speaker 2 (29:47):
Oh wow, Okay, I didn't even know that New.

Speaker 8 (29:50):
York pizza is more crispy and foldable. We tend to
bake those longer at five twenty five to five fifty,
removing water slowly.

Speaker 2 (29:58):
Uh huh.

Speaker 8 (29:59):
The other thing that's important, Chris protection.

Speaker 7 (30:01):
The other thing too is to turn it keep turning,
at least on the gosney. That was important up until
I got the goosney. I make mine in a cast
iron pan, which it turned out.

Speaker 2 (30:11):
Really really good.

Speaker 7 (30:12):
You put olive oil all in it and everything, and
I love cast iron.

Speaker 2 (30:16):
But it depends on the to make her you have.

Speaker 7 (30:18):
I think so now in terms of pizza is there's
all kinds of different kinds. One that I fell in
love with many years ago, the late Sean ra Gozi.
He's one that kind of brought it out to attention,
but yours is definitely out there. I hope you compete
with it, because it was amazing. It's the Detroit style pizza.
And I kept telling Izzy.

Speaker 2 (30:39):
About it, but I mean, why don't you talk about it? Isy?
I mean your first reaction to.

Speaker 4 (30:43):
It, well, okay, so just imagine you buy into crispy,
like slightly charred, caramelized like the cheese on the outside,
and then inside this fluffy dough, right, there's no sauce
like inside the so and then the toppings is on top,
so you have whatever toppings it is on top that

(31:06):
flavors this entire I mean it looks like it basically
it's a deep dish, deep dish pizza. But you just
imagine the thickness of corn bread most of you, I think,
is what I think of something I could be like thinner.

Speaker 7 (31:20):
But what she well, I don't know. But with cheese
around it? That cheese are you mentioned to me? Because
I asked, how do you get to that? You mentioned
a white cheddar And that's something that most people, you know,
they use the red red cheddar normal one, but white
cheddar has more oil in it and more fat, and
that's what gives it the flavor. So crustes a little
bit burnt. It looks greasy, but not burnt in a bag.

Speaker 4 (31:42):
It's crunchy, but just just brown, like you know, a
good grilled cheese with that little brown spots. It's kind
of like really.

Speaker 8 (31:50):
Good's exactly like when the grilled when the cheese falls
out of your bread when you're making it and it
kind of burns a little bit the best, Yeah, and
that's what it's like. But we you know, the whole
dough is kind of baked in that that cheddar. They
use brick cheese, a traditional Detroit uses brick cheese, but
we like the white cheddar because of the sourness of

(32:11):
that cheddar. It just adds a different texture and level
of flavor to our pizza. So when we're making Detroit
and oh man, they're so good, it's just that it's
like a dough fried in cheese, right, bathing in the cheese.
That dough leaks inside of that bread too, and you
just have all these different textures and flavors and oh
it's so good. Then you add whatever topic you want

(32:31):
and it's a really really good pizza. It was one
of the world's best. Sean Rondozzo is one of the
world's best doing.

Speaker 7 (32:38):
That great guy. I just go in through my notes
and everything on my email. And it was about a
month before he passed away. I talked to him about
having him on the show again because I had him
on a long time ago, and I'm one a good guy.
I mean, I just I've it's really sad, but I
have great memories of it. That's why I want to
keep in my heart. Now, what other tips you have

(32:59):
for the average person making at home? You war them
the oven up for a while until it gets to temperature. Obviously,
what else right?

Speaker 8 (33:07):
Right? Use a fermentted dough always, right if you're gonna
if you want pizza on Friday and make your dough
Thursday morning or Wednesday, put it in a bullput in
thefrigerator and then pull it out to room temperature. Let
it finish its permut, and then you can stretch it
and then make sure your oven is nice and hot.
You don't want to put a pizza dough in a
cool oven, right, And just take your time. It's a

(33:30):
kind of a labor of love saying it's you know,
let your kids make whatever pizza. They want use their imagination.
It's all family fun stuff. And when you're making good,
good pizza, you have this intuition sitting on a couch saying,
you know what, maybe I should open up a food truck.

Speaker 2 (33:47):
Like you had.

Speaker 8 (33:49):
See what happened. When you're making sixty five pizzas out
of your garage and serving them to your neighborhood, and
you're busy from Friday night to Sunday night making pizzas
for your neighborhood, it's probably time to open of a
food truck.

Speaker 7 (34:00):
Now again, people have been lined up because you only
have a food truck. But now you have a little restaurants,
a home you're converting into a sit down and everything,
much bigger kitchen everything. What what's your average like on
Friday nights? He said, Usually it's your busiest night. I mean,
what's the most you've every sold in one night?

Speaker 2 (34:18):
What's the average? I would say the.

Speaker 8 (34:21):
I mean the mac we can produce in one night.
It is probably about.

Speaker 2 (34:26):
Piest.

Speaker 8 (34:28):
That's the max we can produce. That's that's just flying,
you know, and uh, we pretty much maxed out on
Friday and Saturday. And you know that's why we have
to build a pizzeria and the bigger kitchen and the
bigger ovens, and we just can't meet the demand so well.

Speaker 4 (34:43):
Because your pies speaks for themselves, you know. I think
once you taste it, you don't understand why people are
lining up to trying to get a piece of it.

Speaker 7 (34:54):
Yeah, it's not just a pepperoni pizzas, you know, a
lot and then mushrooms. I understand our big fight in
but it was very funny. I hate button mushrooms.

Speaker 8 (35:05):
I mean, you find oh, you tell your audience that
you love button mushrooms, but really you really like them,
sohroom pizza.

Speaker 2 (35:16):
You know. To me, everything on a pizza should make sense.
I see.

Speaker 7 (35:20):
Being a judge, I've noticed that a lot of pizzas
they don't make sense. They throw things on there and
there's no You take a bite of it and you
can't taste. It's overloaded with one flavor and not the other.
And a great pizza, to me, should have a lot
of different flavors, a lot, from the sauce to the cheese,
to the toppings. Even putting a regano on them, dry
reganal makes a difference. I mean, but you're right about

(35:42):
you know, that's something that I look for as a judge.
I look at the dough, make sure it's baked right.
But you know, you can make dessert pizzas. Forget the
traditional stuff, Use peanut butter, use tella. You can do
so many different things of marshmallows, chocolate chips. I mean,
kids would love it. But even at a party somewhere,
what a great thing. You have a meal and everything

(36:02):
and then guess what, folks, we're gonna have a surprise.

Speaker 2 (36:05):
We're gonna have dessert pizzas.

Speaker 7 (36:06):
So I think what you said is probably the most
important thing is user It's all about creativity in your mind.
I mean, obviously, if you're there to make money, give
people what they want, but make it better than anybody else's.

Speaker 2 (36:17):
That's my theory. But also if you want to excite.

Speaker 7 (36:20):
People, and eating should be excitable, not just cramming it
down your face. If you don't get excited by food,
why eat?

Speaker 2 (36:27):
You know?

Speaker 8 (36:28):
Yeah?

Speaker 2 (36:28):
Am I a nerd too? In your world?

Speaker 8 (36:30):
Yeah? It's all good. Yeah, it's all good. We you know,
the pizza thing is just it was all just this
thing about it was just a passion of love. Man.
We just we really wanted to make and y'all know
my story about you know, how I started as a
kid and all that stuff with pizza, and we really
just wanted to make great pizza in our community. I
wanted to make great at home and then great pizza

(36:52):
in our community. We still don't really think about money. Money.
Money does not drive us, man, we you know. I
mean it's like I tell Joey Joey's you know, my chef.
Then they're making pizzas right too. We we talk about
you know, just Picasso did he think about, you know,
money when he was making his paintings. You know, rem
Brand did they think about money when they were making

(37:14):
their paints? But they were doing their art.

Speaker 2 (37:16):
Well, so I'm you.

Speaker 8 (37:17):
Know, the pizza us is our art and it's what
we love to do.

Speaker 7 (37:20):
I'm kind of that way of being a food critic.
You know, God knows, I don't get a lot of money.
I don't get any money sometimes, But it's the passion
you want to turn people on the food and culture
you can learn so much from. It's not just cram
it down your face. But but again, you're an inspiration
to me. Not because of how we met and why
we met, but having taste your product, I mean, and

(37:40):
just you can taste the passion, not really mean it too.
I'm not just schmoozing you. I mean I really you
know you and Tony and John Arena and in Vegas
is becoming a big pizza and the.

Speaker 8 (37:53):
World is becoming a New York away from New York.

Speaker 7 (37:56):
Right, And so definitely try your small pizza reas. I
think those are the most important. And these people have
passion versus I think the chains they don't care.

Speaker 2 (38:04):
They just whip it out. That's my opinion.

Speaker 8 (38:06):
So yeah, there's two guys out in Vegas too, man,
that that always pop in my head when it comes
to great people. They're real passionate about pizza. Mike Michael
Lackein that pop up pizza out there in Vegas. Man,
that guy makes some phenomenal pies, man. And then you know,
you got Vinca Rotolo a good pie. That guy makes
some really good pies to you. And it's just all

(38:26):
this community of pizza makers. We're always talking to help
each other about what's great. Yeah, we all get together
and talk and you know, man, we always have this
how can we get better? How can we make it better?
What what what can we do? You know, we all
learn from each other, and this.

Speaker 7 (38:39):
Is cool and I don't I don't see that with
other professions where everyone's secretive, they don't tell you things.
But you guys, I mean, that's why I love about
the pizza industry. You guys really care about each other.
And I mean there's no such thing as competition. You
guys are all here to help it for the for
the institution, for the whole pizza industry to rise, because

(39:00):
it really has come a long way in the last
fifteen twenty years versus before it was. Yeah, it's just junk,
but I think you you know, you're an example that
I think other people are following, and there's a lot
of you out there, and we look forward to the
pizza connection with Pizza Expo anday, so unfortunately the average
person can't get there. But I'm going to be a

(39:21):
judge again, so I'm excited.

Speaker 8 (39:22):
And so, so how far are you all away from
Lars PLA?

Speaker 4 (39:27):
Uh yeah, southern California, So yeah, about twelve hours from Lars.

Speaker 2 (39:31):
We went to his place there.

Speaker 8 (39:33):
But Lars is a great piece to make it great.

Speaker 7 (39:38):
Off of Seattle, right, No, No, California, Portland.

Speaker 2 (39:41):
I'm sorry, palto Okay, I forgot.

Speaker 8 (39:45):
Yeah that guy, that guy's really good. Expect his work too.

Speaker 7 (39:49):
He won his I think was smoke duck.

Speaker 4 (39:53):
It was a.

Speaker 2 (39:54):
Duck cherry duct and Cherry's right.

Speaker 4 (39:56):
Yeah, so good.

Speaker 8 (39:57):
Oh god, yeah, man, really cool.

Speaker 7 (39:59):
That's great, Derek. I know you're busy. It's Saturday night
and you're a swamp there, I'm sure. So thank you
again so much for joining us, and I want to
have you on again, and I want people to write
in if you want, you know, just look for at
Facebook or Allen or mister Foody mister m r Foody
one at outlook dot com.

Speaker 2 (40:17):
If you have any questions on pizzas and stuff. We'll
have Derek on answering questions.

Speaker 7 (40:21):
So again, thank you, a big hug to your family kids,
wonderful kids and happy eating.

Speaker 8 (40:28):
Yeah, happy eating. And thank y'all for having me on.
Always a pleasure. Huggs you guys.

Speaker 2 (40:33):
We'll see in August for sure, no doubt.

Speaker 8 (40:37):
Take care.

Speaker 2 (40:39):
Bye. Wow. What a neat guy. You know.

Speaker 7 (40:42):
I'm glad you experienced him and you can see the difference.
I mean not pizza is not pizza. Pizza is not
always the same.

Speaker 4 (40:50):
No, it's it's really I can taste the difference in
this pizza. I mean it really can taste the difference
in the dough, you know, the ingredients.

Speaker 7 (40:59):
I don't think I've ever seen you eat so much
pizza number one. I don't think I've ever seen you
say young and oh my god, how many times.

Speaker 2 (41:06):
I mean, on any whole meal. I was like, yum,
the whole meal. You were like having a pizza orgasm.

Speaker 4 (41:12):
I was like, every slice and it wasn't like half
a slice like I'm talking about big slices and big
square you know, for the Detroit style.

Speaker 7 (41:21):
I mean, oh my, And I was so proud of her,
but she was eating like a horse, so says, I
don't eat much.

Speaker 2 (41:27):
I don't eat much. You did that day, and but
it's worth it.

Speaker 4 (41:30):
Well, you know, there's a difference between splurging and eating
like that. Everything.

Speaker 2 (41:34):
It was so good that she took one home on
her on the air line.

Speaker 4 (41:37):
I wasn't gonna let it, brought her.

Speaker 2 (41:39):
Own package of bags and put it in there. Oh yeah,
so she ate it for what a week?

Speaker 4 (41:43):
Yep, working it up. It was so good good.

Speaker 2 (41:46):
So I love pizza barbecue pizza. Those are my two favorites.

Speaker 7 (41:50):
Now snacking, it's a whole different bogga and I like
popcorn until I found out pork rinds. I mean, and
we're gonna have a guest on He's It would be
on a couple of minutes.

Speaker 2 (41:58):
Pork winds are so different. Every company has a different
style and.

Speaker 4 (42:02):
Well they're different texture and different, not just the flavors.
I find some are little denser, some are more light
and fluffier. You know, there's just so many different textures to.

Speaker 2 (42:15):
Frenchy and lighte and flavorful.

Speaker 7 (42:17):
And this gentleman works for a company and they have
a lot of different kinds, different market brands. But it's
one called Peppies, which we had and unbelievable. I mean,
I've had some great ones, but this thing was so
different at my first bite.

Speaker 2 (42:32):
And we'll talk a little bit more. I don't want
to spoil everything.

Speaker 7 (42:34):
But now the barbecue, we're gonna be having a gentleman
who was just elected to the Barbecue Hall of Fame.

Speaker 2 (42:42):
I'm so excited for him. I've known him for about
seven years now. I've had him on my past radio
show for about thirty times.

Speaker 4 (42:48):
I think We've spoken to him here twice.

Speaker 8 (42:51):
YEA.

Speaker 7 (42:51):
His name is Meathead Goldwyn, and he has a great
book he'll talk to you about. It's in the top
one hundred. I think it's number twenty on top on
the top list of all time.

Speaker 4 (43:01):
I mean, well, it's all the questions you want to
ask about, how to do something right on the grill
or on the barbecue, or what to do what kind
of meat?

Speaker 2 (43:10):
I mean and miss he takes a lot of miss
you know, people like he soak wood when you smoke.
That's where even though that.

Speaker 4 (43:17):
Worked, no idea. I had a box and that's what
people people telling me. Okay, put some water so the
woods dick it in the work. Yeah, it gives it
that smoky smell. I didn't taste anything.

Speaker 2 (43:27):
You only smoke. Yeah there's more smoke, but it's only
the condensation of the water. So I didn't know that.

Speaker 7 (43:32):
So he does a lot of scientific study him and
he's got a bunch of staff that work with him
and just a great guy. On YouTube, just look for
Meathead Goldwyn or Amazing Ribs. Amazing ribs dot com is
his website and we're going to have them on And
I mean this guy's an authority and just the nicest
guy in the the world.

Speaker 4 (43:51):
And another person that's passionate about what they do.

Speaker 2 (43:54):
Very yeah.

Speaker 4 (43:55):
I think you know, if you have passion driving what
you do, I think you tend to do better. You
tend to you know, produce a better result.

Speaker 7 (44:03):
Well do you find that all in what you do?
I mean you have a passion in a sense for it.
You want to make sure it's thorough, you want to
make sure it's accurate. That's a passion.

Speaker 4 (44:12):
I mean you might be OCD too.

Speaker 2 (44:13):
Well aal but but it's true.

Speaker 7 (44:16):
But to me, I call it a passion because you
really it's your reputation is on there and when you
have a passion, your reputation is everything.

Speaker 4 (44:23):
Well, the passion behind it is that you know what
I do. It's a little bit more medical, but you know,
I wouldn't want some faulty product of faulty meds that's
going to be distributed and become a.

Speaker 2 (44:36):
Private You wouldn't want someone like me looking at records.

Speaker 4 (44:38):
Well, but you know the end of the day, you know,
patient safety is what I look That's why I help,
but also make sure that the patients aren't harmed.

Speaker 7 (44:47):
But when someone does an audit of your work and
it comes back from like from Japan or China, whatever
that comes back and saying, wow, what a great job.

Speaker 2 (44:58):
How does that make you feel very rare?

Speaker 4 (45:00):
Do you ever hear that? Because you don't get the
feet I'll.

Speaker 2 (45:03):
Tell you that, No, you don't.

Speaker 7 (45:05):
But passion is also caring about yourself. You know, your
reputation again, your reputation is everything.

Speaker 4 (45:12):
Yeah, I think, I mean at the end of the day,
and I think that's what you take to grave with you.
I mean, you can't take anything else but that. So
to me, that's important. And you see that even in
every industry, the people are the very passionate about what
they do, tend to excel very well, and then their product,
you know, really shows that passion. You taste it, you

(45:33):
feel it. I mean, you really do taste the difference,
you know.

Speaker 2 (45:37):
A little more realistic. When I die, just to let
people I want pizza.

Speaker 4 (45:40):
I want Chinese, will throw some pizza and Chinese.

Speaker 7 (45:44):
Chinese food, barbecue. Gotta have barbecue, brisket. No, dummy, I
don't want papers. I want want people crying. In fact,
let's have a let's have a faith.

Speaker 2 (45:54):
Put me on their.

Speaker 7 (45:56):
Big bone with my hands with big bony eating, that'd
be funny. So uh now, I I'm just really excited.
And in the coming weeks we're going to be doing
an interview with somebody from Gusney and hopefully we'll get
mister Gosney and talk with him, the inventor of it.

Speaker 2 (46:12):
And I'm just very, very impressed.

Speaker 4 (46:14):
And you're hooked on that pizza making, aren't you.

Speaker 2 (46:16):
I really am, because the ones I've made, not all
have turned out. Don't don't get me wrong.

Speaker 7 (46:22):
I'm not that type of a cook where everything's perfect,
and I think any cook is the same way.

Speaker 2 (46:26):
But everyone seems to love it.

Speaker 7 (46:28):
And I think part of it is because, you know,
I use really unusual stuff, you know, from crab to
shrimp to.

Speaker 4 (46:34):
I think I remember you made sardines.

Speaker 2 (46:37):
One sardines, Well you like sardines. I made one.

Speaker 4 (46:39):
Well, yeah, you made it once and gave to him.
I was like, what the heck am I eating? It
was sardines. It was interesting, cheese and anything else.

Speaker 7 (46:45):
But it's like, but think about it, anything goes. Whatever
your favorite is, you know, don't be afraid to do it.

Speaker 4 (46:50):
I mean, well, I never thought kimchiese taste good in
the pizza, and that was phenomenal.

Speaker 2 (46:54):
That surprised me a lot. Yeah, and there's different levels
of kimchi.

Speaker 7 (46:57):
Some are really spicy and most of them are not,
but people think they are.

Speaker 4 (47:01):
This one was tangy, and you know, kimchi is really
healthy for you because like the probiotics is ferment it
once again. So it's just you know, I was very surprised.
I've never seen that combination, but I think I would
try that at home.

Speaker 7 (47:15):
If I've made pizza with you a couple of times
and you get excited, I see you really you like
the idea. You take forever rolling it out and it's
got you perfectly round.

Speaker 4 (47:22):
Well, but I want to perfect that. I mean, now
I need to learn how to stretch it, because you
know that that's an art of its own. You know,
it's stretching a dough because the dough when you roll it,
it kind of fights you.

Speaker 2 (47:35):
Tonight, you're not are you doing anything tonight?

Speaker 4 (47:38):
Well, I guess not, because it's a long weekend.

Speaker 2 (47:40):
You're gonna make pizza. You're gonna come over. What we're
gonna do is we're gonna look around for double zero pizza.

Speaker 4 (47:45):
Oh flower, but you can't make it tonight. You gotta
let it ferment three days.

Speaker 7 (47:49):
We won't eat it tonight, but I think at least
make the dough. Let's make it tonight and Monday instead
of barbecuing. Guess what you have, petta? Oh, we can
make a barbecue pizza and combine it.

Speaker 4 (48:00):
Yes, that sounds good.

Speaker 2 (48:01):
That'd be fun to do.

Speaker 8 (48:02):
So.

Speaker 7 (48:03):
Other than that, we went to a great restaurant called
Flamingo Cuban Restaurant. Flamingo Palm Palms Restaurant. It's in Ranchel Cuckumong,
I believe.

Speaker 4 (48:12):
Yes, and it's right across the street from Ontario Mills Mall.
Looked for Flamingo Palms Cuban.

Speaker 7 (48:19):
And first of all was packed, which may be so
happy lovely owner. The staff are very friendly. We did
it about two years ago, ReFood it and they remembered us.
And the food is spectacular. It's probably the best Cuban
food I've ever had.

Speaker 4 (48:34):
It is very very good. I think it's blows. You know,
people saying this Cuban cafe up in La there's a name,
but I thought that was well Versailles.

Speaker 2 (48:44):
I ate at the original one I think it's Miami.

Speaker 4 (48:46):
I was so disappointed about the one in La I
didn't taste because I've eaten authentic Cuban food in Miami,
and I tasted that, I thought, Okay, this is not
what I imagine in my head. I was thinking, oh great,
I get to taste is great, and I was like,
it's kind of disappointed. But Flamingo Palms definitely meets all

(49:08):
all the check boxes on my list, you know, from
their black beans, the rice, I mean, it's even the
rice is flavorful, and the black beans. I'm usually I
leave the WANs behind and I'm like, but their black
beans is so good. It's like a soup. I mix
up my my rice and my black beans and it

(49:29):
is just a meal by itself. I mean, I couldn't
have enough. And then of course the item I ordered
had this like butter.

Speaker 7 (49:36):
White It's a Cuban garlic sauce. Now they add white
wine to it and butter and garlic, and it's.

Speaker 4 (49:45):
Sort of like you can drink. It is so good.
So I had to order extra rice just to soak
up the juice because there's so much good juice that
I want to eat it up. And they don't pre
make any of this, so it's like they only make
it for that dish and that's it. So they make
to order like when you when you order it, that's
when they make it. So you know they don't pre
make it. They don't have a vat full of stuff

(50:06):
that's been sitting there. And their bananas are their fried
bananas are like, oh bird dye for caramelized just enough,
not overly sugar because sometimes they put too much sugar. Right,
this one's just naturally sugared by itself and it's just
has full flavor.

Speaker 7 (50:24):
And it goes so well with everything else you get.

Speaker 4 (50:29):
And they have a garlic sauce, the Moho sauce. Oh yeah,
order extra it literally can put that on and anything
they make the Cabano.

Speaker 7 (50:38):
Cabano sandwich, which is a Cuban sandwich, which I think
is one of the best ones they make there with
that sauce.

Speaker 4 (50:43):
And they used to buy the bread. They buy it
from Portos, so it's not just any store bought bread.
They actually had a special mate for them.

Speaker 2 (50:51):
Very popular.

Speaker 7 (50:52):
Yeah, So it's I can't wait to go back more
and more and more every time they go there.

Speaker 2 (50:58):
I've been there about three times since.

Speaker 4 (50:59):
And we did a up Club Lare and it was
just I mean, everything is just so yummy. I mean,
they do those little potato balls they do, you know,
the croquette. I mean just a little bit tried a
little bit of everything excellent. Yeah, and the portions are good.

Speaker 2 (51:15):
I mean, I just they're huge. Yeah.

Speaker 7 (51:17):
Chicken, they give you a half a chicken. That's amazing deal.
And I just highly recommend it.

Speaker 4 (51:22):
So it was nice to see their families are out
out eating there. I mean tons of kids with big
families are eating there. I mean, you know, that makes
makes me happy to see restaurants really bloom and kids.

Speaker 2 (51:36):
Like I said, then, they really liked it. So again.

Speaker 7 (51:38):
It's called Flamingo Palms. It's in Rancho Cucamonga. Highly highly recommended.
I really want to do another event there.

Speaker 4 (51:45):
I think it's off Fourth Street.

Speaker 7 (51:47):
Out there, Okay, Yeah, really nice little place. It's in
a shopping center.

Speaker 4 (51:50):
Across from Ontario Mills.

Speaker 2 (51:52):
Mall right, so highly recommended. I mean it's it's a
go to restaurant.

Speaker 7 (51:56):
That every time everything I've eaten there has been perfect
and spot on, and I think the kitchen staff has
been there for a long time, and they know what
they're doing.

Speaker 4 (52:03):
You know, the owner and the owner's sisters always there,
so they actually have eyeballs on everything all the time.
So I think makes the difference. I mean, it really
does keep the food quality and consistency up. The same
chef is there, you know, so it's not like different
shifts of people are coming in they're cooking different things.
You know.

Speaker 7 (52:21):
Well, I think I've been to restaurants. Who went to
one not too long ago.

Speaker 2 (52:24):
We went to that.

Speaker 7 (52:24):
We had a few little problems, and a couple of
people called in or wrote to me saying that they
agree with you know that staff are very nice, but
the food is e and that's that was kind of
our our thing. And staff were very nice. I don't
think we've knocked them everything. But anyway, you know, I
think it's more than just staff. That's part of an experience.
But if the food's good, I think you can forgive,

(52:46):
you know, some lack of service. I mean, there's a
couple of times at this point she was so busy,
I've got to I went up into the counter and
asked her something, which is no big deal. But you know,
a lot of people seem very happy there that was
the main thing. So you know, weeks again, we're gonna
be doing all the reviews of other restaurants and uh
one day in the next probably about two three weeks.

(53:06):
I did a thing a long time ago. I had
Almo type two diabetic. Yes, I can eat pizza, I
can have a little bit of everything. But we're gonna
be doing I have a DVD I made. It's called
I Have Diabetes, What can I Eat? So we're talking
about eating with diabetes at a Mexican, at a Chinese,
at Italian, at American restaurants.

Speaker 2 (53:25):
So well like going on there and we're back to normal.
So it's really good.

Speaker 7 (53:29):
So we're on every Saturday from four to five and
every Sunday it's repeated from four to five on one oh,
let's say ten fifty AM, one oh six point five
FM and one O two point three FM, the station
of leaving no lists behind again food.

Speaker 2 (53:43):
Putting Gallenborg in here and is he fussy? I'll be
eating everybody.

Speaker 1 (53:51):
Casey Aa Loma Linda, your CNBC news station where your
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Speaker 13 (56:50):
Org, NBC News Radio. I'm Rob Bartier. The Midwest and
Central Plains are dealing with severe weather this weekend, with
at least one person dead. Parts of Wisconsin got hit
with severe flash flooding after heavy rains, even forcing the

(57:10):
State Fair to close early and cancel a Leonard Skynyrd
concert over safety concerns. Meanwhile, in Nebraska, a line of
powerful thunderstorms brought winds of over ninety miles per hour
and left thousands without power. Officials confirmed one woman was
killed and a man suffered life threatening injuries after a
tree fell onto a car. The office of Israeli Prime
Minister Benjamin Netanyaho says a call was held with President Trump.

(57:34):
According to the Prime Minister's office, the two discussed Israel's
plans to take over the remaining Hamas strongholds in Gaza.
Netan Yahoo also thanked Trump for his support of Israel
since the start of the war. A New York City
mother is grieving after learning that her son was killed
while visiting Puerto Rico for a Bad Bunny concert. Sara
Lee Kesler reports The New.

Speaker 14 (57:53):
York Daily News is reporting that twenty five year old
Kevin Marris at Queen's Man, was hit by a straight
bullet when He's on fire erupted at an after hours
nightclub early Sunday. Following the concerts Saturday night, Maris had
flown to Puerto Rico with his longtime girlfriend, who'd gone
back to their hotel for the night. Angiarguello is said

(58:13):
to be distraught after Maris's mother, Sandra, told her that
Kevin hat planned to propose to her in the fall.
The man's heartbroken mom plans to fly her son's body
back to Umhurst for a funeral. I'm Sarah Lee Kessler.

Speaker 13 (58:27):
COVID nineteen is making a comeback. New data from the
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wastewater activity for COVID nineteen is at a moderate level nationally,
up from low last week. Data showed COVID wastewater levels
are the highest in the western part of the US,
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(58:52):
News Radio.

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