KCAA: Let's Dine Out with Allan Borgen (Mon, 25 Aug, 2025)

KCAA: Let's Dine Out with Allan Borgen on Mon, 25 Aug, 2025

Episode Transcript

Speaker 1 (00:00):
BC News affiliate where the station that gets down to
business food, glorious food.

Speaker 2 (00:12):
We're anxious to try.

Speaker 3 (00:16):
Frank a day, our favorite diet. Just take your own
men at steak, ride, rosted or stay.

Speaker 4 (00:28):
Wonderful.

Speaker 5 (00:40):
So Flumby made from.

Speaker 4 (00:48):
We waited to Welcome to another delicious edition of the
Let's Sign Out Show. Food critic Gallan Morgan here and
guess what, folks, Today we are going around the world.

(01:10):
We're taking you to a color journey around the world,
trying a lot of different foods from around the country.
How does that sound? Sure? I heard the music still
I know.

Speaker 3 (01:20):
Actually I'm having a food comos comatose.

Speaker 4 (01:23):
So both of us are retired, so.

Speaker 3 (01:25):
Yeah, I'm about to fall asleep.

Speaker 4 (01:27):
If you can throw things at us, okay, okay, anyway,
I hope you're all doing good. Hopefully you know, none
of you were had problems with the hurricane, quote, floods
and everything, and you know a lot of people criticize
the weather reports because you know they overdid it. But
I rather than overdo it than underdo it. So but

(01:49):
luckily we did good and hopefully all you did. I know,
palm springs, it seems like that that got the worst
of it, but the whole area there. But Big Bear
Big Beer too. Anyway, Well, I don't know about you guys,
but we're hungry. We just said about an hour ago
and we're still hungry here. So let's start with our
first restaurant. If we decided to go to Italy versus Beaumont,

(02:11):
and we went to Domenico's Italian Restaurant, and Izzy, he's
got the address there.

Speaker 3 (02:16):
Yep, Dominico is Italian Kitchen. It's at eight nine zero
Oak Valley Parkway in Beaumont and their website is d
is in dog I is in Ingrid Kitchen dot com
and it's numbers nine five one seven six nine zero
one nine seven.

Speaker 4 (02:35):
Now, this is a restaurant I'm very familiar with. We
had him on our TV show, I think twice. I've
known the owners for god, fifteen years probably, and they've
rearranged the dining room a little bit. It's now the
patio out There is a dining room and the outdoor patio.
But it's really nice there. You walk up to window,
order the food if you want to take it out,
but it's really really good food. And what's nice about it,

(02:58):
it's very consistent. You get large portions and really good food.
That's what I like about it. And they do besides pizzas,
they do cal zones and all your favorite Italian dishes
like parmesana, agk of parmesana and niolki, all kinds of
pastadicioes baked and also you know, spaghetti, meat, all stuff
like that. But we went, we decided to go for

(03:18):
pizza and we got the one. This is the one
that I've had before and I loved. It's called Randy's Calabrisi.
It was twenty I believe twenty eight eighty twenty two
to eighty twenty two eighty.

Speaker 3 (03:31):
I don't know.

Speaker 4 (03:32):
I think it was twenty two eighty anyway. Now this
consisted of let me look here, okay, oil, garlic, parmesan cheese,
top with mozzarella cheese. And this is with the Randies Caprisi.
It's got broccoli, artichol carts, fresh tomato and pepperoni. And
I really really liked this perfect dough. It was thin crust,
it was crispy, it was flavorful, very tasty. The ingredients

(03:56):
was perfect. I love the cheese. It's a real gouey
cheese it's got a nice pool to it, and I'm
just a delicious pizza and I really really enjoyed it,
and I think you liked it too.

Speaker 3 (04:06):
Yeah, I like it. It's a little different twists because
you hardly ever see broccoli on pizza, and you know,
you get our chokes and other things, but you get
broccoli on this pizza, so it gave it a different
unique flavor and it's kind of and the dough was
because we got thin crest. It was crispy, it was
a little airy, a little bit of chewy. Love the

(04:29):
chewy cheese. It definitely has a bounce to it. And
then the ingredients were just really compliments the pizza itself.
I wouldn't say it's very saucy. It's probably drier than
I thought it would be, but you can taste all
the ingredients on top.

Speaker 4 (04:46):
Yeah, it was excellent. I really really enjoyed it and
filling it had a green salad with it, and just
a nice dinner. So again it's called Domenico's Kitchen and
it's it's in Beaumont and the addresses.

Speaker 3 (04:59):
Eight nine zero Oak Valley Parkway in Beaumont, and their
phone number once again is nine five one seven six
nine zero one nine seven. And if you go to
d is in dog i is in Ingrid Kitchen dot com,
you can see all the menu. You can order online.
You can see all the different ingredients and stuff.

Speaker 4 (05:21):
They offer good stuff and consistent. That's the main thing. Okay, Next,
who went to Mexico via Redlands and it's a restaurant
is called Juanchos h u I c h O S
Mexican Food. Is that He's got the address for you.

Speaker 3 (05:35):
Yeah, one one two two one California Street. It's in
Redlands and it's spelled Juanchos h u I c h
O S Tacos with s Redlands dot com. So it's
Wantos Tacos Redlands dot com. And the phone number is
nine zero nine three two eight two zero three eight.

Speaker 4 (05:58):
Now they also have one on the go, I believe,
and that's the first one. Had a Colton rather, that
was the first one. And this is a bigger one
here and they're actually opening up another one where Birds
of Hot Fried Chicken and Retherands is next two Corner
Bakery that's gonna be coming to too. So this is
it's a husband wife's operation. They do everything literally and

(06:19):
it's a large restaurant. It's got a lot of room there.
We might be doing a grub club there. And the
menu is a good traditional affair but very authentic, which
I really liked about it. And we wandered, let's see.
We started with one was called the Celo Tierra heat Us.
It is twenty four ninety nine. Now, this was a
sizzling middle plate. Came out just noise and everything smells

(06:42):
coming out with beef with steak. Rather said, you know,
CARNEI saughta basically chicken shrimp on a skewer, bill peppers, onions,
on zucchini. Now the menu says it also has cabbage,
potatoes and zucchini. They made a mistake. It's just for
the vegetarian one. I wish it did have the potatoes

(07:02):
and stuff. I thought that would add to it. This
is okay. It came to rice and beans, good rice
and beans. I liked it. Not my favorite. What I
didn't like about it was it was kind of chewy.
The meat was little chewy. It was big strips, like
instead of cutting it up so bite size, it was
kind of just big chunks and stuff, kind of like
an afterthought. They just threw it in there, So did
you find that too?

Speaker 3 (07:24):
Yeah, I think, you know, I would like to see
them a little thinner strips, but with a little more flavor,
I think. And the chickens kind of bland to me.
So it is the shrimp, but I like the veggies.
I mean, the veggies were amazing, So I think I
would have actually liked the vegetaran vegetarian if I eat

(07:44):
this better, because the veggies were like full of flavor
and it was like you got the sizzling Yeah, the
onion's belt burbber had the total the sizzling plate flavor,
but the meat was lacking and that was kind of sad,
and it didn't come with anything but rice and beans,
and rice and beans are amazing, So I think it
would have liked the vegetarian one if I was to

(08:06):
try it again.

Speaker 4 (08:07):
Right then, we tried it as an all a card
just to chili renal. We heard that's really good, and
I enjoyed. It was just typical. It was an egg bat,
but I had a little flour to it, and there's
a lot of cheese in it. It was very nice, nice
sauce on it. And I know is he likes more
of an egg bath we've had some before, and this
wasn't your face.

Speaker 3 (08:26):
I like the fluffy ones. I like the chili riano
with the fluffy batter, right you get when you almost
bite into it. It's like biting into fluffy air. You know,
That's what I like. I think the flavors right on
with the chili rianto wasn't you know. The sauce was good.
It has a good flavor. I just will like the

(08:48):
traditional fluffy batter. But you know that's not usually most
places don't offer that because I think it's something that
you have to like whip up fres of it. Yeah, yeah,
so that that I would say, it's a little I
was expecting the fluffy batter, I guess, and it wasn't.
But the flavor was good. The cheese was really good.
It was very cheesy. It was like, yeah, I know,

(09:11):
only got it just all our car We didn't get
the rice and beans, like we need more ce and
beans because from the fajitas played there was tons of it,
so we didn't do that. And then but the chips
and sauca was awesome. The chunk sausa was full of flavor.
I think, you know, it's nice. It's not chunky. It was.
It's chunky, but it's not like big chunks. How about that.

Speaker 4 (09:31):
It was more pure mild. It was nice. Okay. We
also had the chicken salad and this is a fried,
crispy flour tortilla with beans chilian. I'm sorry, chicken, I'll
lettuce and cheese on that. And then that was very good.
I like, uh I like shells like that, even though
I said, I'm not we need it because the cars,
but I ate it. But uh, I thought it was good.
The chicken was really good. His salad was good. What

(09:53):
I do is put a lot of salce on top
instead of dressing or anything, so it's a nice salad.
I really enjoyed that.

Speaker 3 (09:59):
I like the shrimp cocktail I had. That was the
starter that I tried, and I really liked it. I
think as a good flavor wasn't overly wasn't overly salty,
because sometimes it gets so salty it's like, oh, you know,
but it's it's pleasant and give you enough crackers. The
shrimp they put in were huge. They weren't the little

(10:21):
tiny shrimp they usually did. The shrimp and the shrimp cocktaile.
These were huge, so you didn't get as much, but
you get the substantial size shrimp. And the flavor was good,
so I actually liked it. On a hot day, it
was very good.

Speaker 4 (10:34):
Yeah, very good too. Then we had let's see the
chicken and cheese enchilada that was fourteen nine nine, really
really excellent enchiladas stuff. One was stuff with cheese with
a green sauce, and the other one was with a
chicken and it had a red sauce or rice. It
had a green sauce and the red sauce was a cheese. Excellent.
I really really enjoyed delicious enchilada. Sauce came with a

(10:57):
nice rice and beans and tortillas. I really really enjoyed it.
And for fourteen ninety nine, that was a great deal.

Speaker 3 (11:02):
Yeah, I think that was very filling. And I do
like the flavor of the enchiladas. They really have a
good sauce, cheese and enchilada balance. Because sometimes you get
too much sauce not enough you know, stuff in the
you know enchilada or vice versa. It kind of makes
it different. Were they were just just right great balance.

(11:24):
You get enough sauce, you got enough cheese, so there's
just enough to you know it really was substantial, I think, right.

Speaker 4 (11:31):
But by far the best dish is my favorite. It's
called the taco a la plancha. It was a dollar
forty nine.

Speaker 3 (11:38):
No, no, no, not dollar.

Speaker 4 (11:39):
For seven forty nine. I'm sorry, I can't read seven
forty nine.

Speaker 3 (11:43):
I was like, that's not the price.

Speaker 4 (11:45):
Sorry, but at the price, it was a great deal.

Speaker 3 (11:47):
Yeah, it's it's one.

Speaker 4 (11:48):
It's a double corn tortilla. Yeah, and basically it's kind
of like fried, but inside it was cheese and it
had shredded beef spectacular.

Speaker 3 (11:58):
With the merrya sauce.

Speaker 4 (12:00):
You know, beerious sauces like a like a soup, like
a soup like a broth, and had big chunks of
meating in there. And what's nice is you get the
taco and you kind of dip it in there. I
kind of drinking it as a soup. It was so good.
That was absolutely delicious, stunning.

Speaker 3 (12:14):
Yeah, that was super yummy because just imagine the tortillas
would have She's totally melted and caramelized on it, and
then you got this meat that's all shredded and soft
and full of flavor inside, and then it's all gooey
to get together with cheese right on top of that,

(12:34):
and then you got this like it's almost like eating
like a beef dip. You know, there's a dip on
the side with consumme that has full of flavor. So
it's like, holy moly, that itself was like the showstopper.

Speaker 4 (12:47):
That would definitely go back for that. Yeah, definitely, Okay,
you want to give the information on it?

Speaker 3 (12:51):
Oh so sorry.

Speaker 4 (12:54):
The reason I did that, by the way, that seems
he's because you'll fall asleep if I didn't.

Speaker 3 (12:59):
She was tired, right, Yeah, I'm food comatos. I've had
too much food. So it's at this location we went to.
It's one one two two one California Street. It's off
it's Wanchos Tacos Redlands dot com. It's spelled h U
I C h O S T A c O S

(13:21):
Redlands with the S dot com and the phone numbers
nine zero nine three two eight two zero three eight.

Speaker 4 (13:30):
I'm just busy here looking in. Uhh okay. You're listening
to a let's sign out show right here on AM
ten fifty one oh six point five FM, the station
that leave you don't listen behind, and you're listening to
a Let's sign out showor on every Saturday from four
to five. Next restaurant we decided to take you too
is kind of an Indian Pakistani restaurant and it's called
Massala Indo Pac I N d O dash p a

(13:52):
K and is he has the information on it sure.

Speaker 3 (13:55):
Masala Indo Pack is located two five two two seven
Redlands Boulevard, Unit E. It's in the little shopping center
and it's a lower Linda nine to three five four
and the website is Massala Indo Pack m A s
A l a I N d O p a K

(14:17):
dot com, Masala Indo Pack dot com. The phone number
is nine zero nine seven nine six two nine zero zero.

Speaker 4 (14:25):
Okay. We walked in and it's kind of quiet, kind
of a lot of plants all around the ceilings and
the wall. It's kind of cute actually.

Speaker 3 (14:36):
Almost signing, like you feel like you're inside a forest
and there's plants all around you. That's what I felt like.
Indoor outdoor dining kind of situation.

Speaker 4 (14:45):
The only thing is except for one of the servers,
I think she was the owner. Maybe they weren't smiling
or anything, and they just were they were just I
don't know whether they had a pissed off day or anything,
but they just weren't smiling. But the food is very,
very different. They have a lot of Indian dishes also
Pakistani dishes.

Speaker 3 (15:04):
Well, the flavor is more Indian Pakistani, so it's like Indian.
It's a Pakistani and Indian food because it doesn't have
the traditional Indian food like the cream and stuff like that.
It definitely wasn't like that. It's a little more with
the Pakistan influence.

Speaker 4 (15:20):
Right. We had a combination plate. It was like fifty
four dollars. I'm trying to find it on the internet
but I can't.

Speaker 3 (15:26):
It's a family platter.

Speaker 4 (15:27):
Family platter, it's fifty four bucks. It had a large
portion of rice on a metal bowl, like big big
stewring plate, and it had different types of kababs. It
had fish, it had lamb had steak chunks. It had
a little bit of everything, tandori chicken. I thought it
was really good. Some of the meats were a little
more spicy than I thought it would be. For me,

(15:50):
it was a little bit spicy. Actually, for Izzy, it
wasn't it.

Speaker 3 (15:53):
It was spicy, But I did have a Mango's lassie
next to me, so I was able to power through
while I'm eating it. The family potter actually serves four
to five people. Has two pieces of fish filet, two
pieces of chicken siks pabob, two pieces of beef sik kebab,

(16:13):
two pieces of lamb sik pabob. So what those are
just ground chicken, ground beef and ground lamb pabobs. One
chicken tica which is in the one chicken tica boty.
So the one chicken tica is like reddish color and
then the other ones more like a tendory chicken kind
of thing. So, and it has a served with cuman

(16:36):
rice and mint yogurt, sauce and salad.

Speaker 4 (16:38):
The right delicious. I thought it was. Actually it was
very good. I love the rice. It was firm, it
was it didn't mush together. It was dry but firm,
had a lot of flavor from the Komen, and I
really liked everything. It was just sometimes some of that
meets a little overpower. If you like spicy, this is
the kind of place you want to go to. But unfortunately,
I think they make it fresh pretty much there. It's

(16:59):
already made up the meat, so I don't think you
can ask for it mild.

Speaker 3 (17:02):
Yeah, and then you they're marinated. You can tell it's
very marinated. So to me, it was a little salty,
and I love salt, mind you, it's a little I
think the chicken was a little bit over salted, but
overall it was a good meal. It was spicy. You definitely,
I would highly recommend either take that to go, order

(17:23):
ahead of time because it does take a while. Yeah.
Usually most of the people going in there were ordering takeout
and anything like the family platter. I would highly recommend
because it's about forty five minute weight to get it
done because of cooking it fresh. So it's better to
call ahead, order it, take it to go, you know,
and then you can have all the sodas and whatever
that probably one would tamper down. The heat helped.

Speaker 4 (17:50):
Yogurt sauce, Yeah, it did.

Speaker 3 (17:52):
And so I I highly recommend, you know, going there
because the rice was phenomenal and there's enough food to
feed deaf only five people, oh yeah, I mean there
was plenty too.

Speaker 4 (18:02):
It was very good food. Like I said, just some
of the meats were a little spicy, but I like
the idea of the fish. The chicken was moisten there,
and you know, tangori styles marinate with yogurt and just
really really good. Duh. So I enjoyed. I just wish
they would smile a little bit. There was a little
bit of a language problem, I think, except for the owner,
who was very very nice. But they were busy, I think,

(18:22):
would take a lot of takeout orders. So but they
want to give the outists of that one.

Speaker 6 (18:26):
Sure.

Speaker 3 (18:27):
It's two five two to seven Redlands Boulevard. It's in
the shopping center, like a small shopping center if you
know where the car dealerships are, pretty much across the street.

Speaker 4 (18:38):
It's next to Nico Sushi. It's right next to it.

Speaker 3 (18:41):
Is it Nico's a maki?

Speaker 4 (18:43):
I thought it was that.

Speaker 3 (18:45):
No, I think something. I think you got the.

Speaker 4 (18:47):
Root a sushi restaurant.

Speaker 3 (18:48):
There's a sushi restaurant next door. And there's also a
little like comedian store. But anyways, their phone numbers nine
zero nine seven nine six twenty nine zero zero once
again nine zero nine seven nine six twenty nine zero zero.
And you can get online and look at their menu
at Masala indowpac dot com.

Speaker 4 (19:11):
And if you're in a hurry, I wouldn't you know,
allow yourself some time because everything was a little slow there.
There's a lot of staff in the kitchen, but they
take their time, which is nice. It's passion that you
could see the passion they really cared about the food.
It's just I wish you had smile a little bit.
That's sort of thing missing again. You're listening to Let's
sign out you right here on AM ten fifty and
one oh six point five FM. The stations I'll even

(19:33):
know listen are behind and we're taking you around the
trip around the world kind of like. And next we
decided to go to Japan via Let's see Grand Terrace
and this this is a restaurant that Izzy found she
got home late from work one day, so.

Speaker 3 (19:49):
It's open until like in the morning. No, I think
it's like three or four am. Yeah, really, so I'll
my plane landed after midnight, starving because I'm neatn because
I left work probably at five thirty and I've been
traveling since then and running between planes. So found this
place actually a very impressed and I really not a

(20:12):
big Ramen quote unquote person, so I'm kind of like
Ramen great, awesome, But then we found it, and you know,
I end up ordering the konjac I think.

Speaker 4 (20:24):
Before we get it's called cause k Z Ramen and
the addresses.

Speaker 3 (20:29):
Two two four one three Barton Road and Grand Harris,
and the website is k A z is and Zebra
Ramen are a m n dot org the cause Ramen
dot org. Their fure numbers nine zero nine four two
two nine five three two.

Speaker 4 (20:49):
Okay, this is kind of due to yourself dinner lunch.
It's all by different categories. So let's start with the broth.

Speaker 3 (20:58):
Yeah, it's really neat. You get to pick your own
broth and you get to pick your own noodle that you like,
so you get to kind of pick which noodles you want,
what broth you.

Speaker 4 (21:09):
Want, A rice noodle, egg noodle. They have one that's
a vegan, a little carb noodle or a car free noodle.
And that was really good, you like.

Speaker 3 (21:18):
I like that one actually, I mean out of all
the noodle, it was crunchy. It's konjact Ko and j
A C. You pay a little bit extra for that one,
but I think it was worth every dime just because
it has a different texture, a little bit more crunchy,
and it you know, knowing that you're eating such a
big bowl it's in a huge bowl of soup. I thought,

(21:40):
and you know, it's nice to have something that wasn't
all carbs, right, So I ended up getting the conjact
and I really enjoyed it. Yeah, and then you get
to pick the the So the soup bass could be
a miso bass. You can get katsu. They have something
called a niku and that's one we got. It's it's

(22:02):
a pork broth with seasoned ground beef topped with green onions,
wood ear mushrooms. That was a broth bas that we got.
But there's you know, different one. There's actually a dry
one you can get. They can get one with a
chicken broth. They do have a vegan one which is
actually a shittaki mushroom broth bas with green onions and

(22:23):
fried onions. So there's actually a vegetarian good picked you
know to get that. And then there's also you know
site there's a different add ons you can add to it.
You can add an extra egg, egg add on, you know,
different meat, more meat, more. I think I would have

(22:43):
been okay skipping the meat.

Speaker 4 (22:45):
Well, to be honest, it didn't taste like much meat.
There's very little meat. It was kind of like small
little cubes, very small, and.

Speaker 3 (22:53):
I didn't like it because it was chewy, right, I
think that was the deal.

Speaker 4 (22:57):
Yeah, I little chewy, but there wasn't enough chicken in
there at all.

Speaker 3 (23:00):
Well, we go order extra chicken, and I think I
could have skipped it, you know, I skipped the meat
because I really enjoyed the egg they had. It was
kind of marinated so it had a lot of flavor
to it, and it's kind of soft boil so it
soaked up the broth and everything is really good. And
then we had vegetables in it, extra mushrooms, and they

(23:23):
actually offer something I'm never like the I don't know
the name of it. I've seen it and I was like,
what the heck is that? To look it up, and
it's actually now rudu and a r ut o, and
it's basically a basically it's made out of fish and
it's a little white looked like a flour with a

(23:45):
little pink swirly thing like kind of but it's made
out of fish. And they sliced them really really thin,
and they put in the broth, and I thought I
probably would have liked that better. We did add extra
the side of kimchi, and the kimchi was really good.
I think they almost taste like they made it themselves

(24:05):
because it wasn't very salty. And then we did some
extra seaweed that was awesome, also very good. And then
we had a side of an order of fried rice
also and then that was very unique because I've never
you know, the things that they put in was very
I'm trying to find them rnu so to find the

(24:27):
what's inside the front rice, but actually had corn. They
had like do you remember a chicken a little bits
and chicken I think, and actually has so much flavor.
And it was a good size. I mean I couldn't
finish it, that's for sure.

Speaker 4 (24:42):
It's a lot of carves either way, but very good,
and it was packed. We were the only ones in
a week when we got I think it was one
of the couple, but by the time we left it
was about eight nine.

Speaker 3 (24:51):
Oh and then there's non stop takeout. This is like
at two o'clock in the morning, so it's it's pretty good.
I would say I definitely would go back again, and
I probably get the contact again. The noodles that are
like no car but those zero calories, I think, and
you know, enjoying my soup and all the other stuff
that goes in it, like the veggie.

Speaker 4 (25:11):
There's a lot of ramen noodle places that have open
deal you know whatice that.

Speaker 3 (25:15):
But usually they just serve ramen. I find ramen really boring.

Speaker 4 (25:20):
What do you think people like it so much? It's
not that cheap either.

Speaker 3 (25:24):
I think it's cheaper. But you get the broth, you
get a little bit of everything, right, you get get
this if you're in the soup mood or you know,
it kind of fills you up. But yet it gives
you a different flavor. So you're not going to like
burger or anything like that. It's something different and it's
something I think. It's easy to eat quickly, you know.

Speaker 4 (25:44):
So all I know is every city's popping them up
all over. So yeah, okay, So we went to put Japan.
We've been to Italy, We've been Pakistan and India, and
next we went to was it Lebany, Lebanon or Persia?

Speaker 3 (26:00):
Yeah, it's Lebanon, Lebanon, and.

Speaker 4 (26:02):
It's called Casa Masa ka z a m a z
a Mediterranean grill and hookah Lounge, and it's located at
two three ninety five Hamner Avenue, Sweet Number J in Norco, California.
And now this is a restaurant. They're open every day
eleven to ten. I think on weekends a little, you know,

(26:25):
Saturday eleven to eleven and Sunday and Friday eleven to eleven.
Other than that is eleven to ten. Now, we've been
there many many times, and I really like this restaurant.
It's a large restaurant. The servers are really nice, very friendly,
and the food is very fresh. Portions are huge, and
I just really like the food there.

Speaker 3 (26:44):
Yeah, I've always I love I think that's one of
my favorite places to get to Bully. I think their
tabulli is like the bomb. They put just like plenty
of lemon juice and it's chopped finally, so it's not
big chunks because I finally sometimes they put enough lemon juice,

(27:04):
but then the things are really chunky and they're not
marinated in this. It's you know, you can tell they've
been sitting around for a long time because it gets
a little less crunchy. So they just have a right balance.
I think of flavor, and you know, I usually get
the extra like the large bowl, not the small one
because I actually rather eat to bully over anything else.

(27:27):
And then I like the kibe and they have these
little kibbe. It's almost like a.

Speaker 4 (27:33):
It looks like an egg, but it's basically bulger wheat
and inside it's usually pine nuts and bee four lamb
round beef and it's it's defried and really really crunchy
on the outside, and you got the meat and uh,
pine nuts in the in.

Speaker 3 (27:45):
The middle, and then they give you this side of
like almost to zekie sauce, kind of like a tizika sauce,
and it's so good together. I mean, it's like crack
because you're like you're eating, You're like, oh my god,
it's warm. You're buying into it's hot and you steam.
But it has a crunchy on the outside. It's it's
very satisfying. So between the tabuli and that, I pretty

(28:06):
much could get full just eating that and some there.

Speaker 4 (28:10):
And again the tabuli it's all about ninety nine percent
parsley with some boger wheat in it. Some of them
it's overloaded with boger wheat. But this is really it's crunchy.
It's fresh again, it's real, real tangy with the lemon.

Speaker 3 (28:23):
Like I said, that's my I think that's the best
place for tabuli you've had eaten in other places. I
really highly recommend you go try the Tabuli. I think
it's one of the best favorite ones. And they do
have a hookah lounge, so you know, if you decide
to get there a little bit later, the hookah lounge
is open a little bit later outdoors, and they do
serve food out there, a limited menu, but they do.

Speaker 4 (28:46):
They look like an enclosed patio too for training, and
they do a lot of parties. All I know is party.
That we were there, they just kept bringing out plotters
and plotters and plotters of food. But I couldn't. I
wanted to join them. I know who it was or anything,
but I really like their food here. Now usually when
you're really hungry, what we do is our favorite. It's
called the mixed grill kebab plate. It's thirty dollars and

(29:10):
it's got a little bit very nice rice. It's got
like a saffron rice, get a little bit of a salad,
you get a nice scoop of hummus, and you get
all kinds of different kebabs, chicken kebab, chicken, not chicken
chicken kebabs, and you got beef bob and lamb or
no filet mignon chunks of it and you get like
four or five scars, very very good, very tender, very tender.

Speaker 3 (29:33):
Very juicy, very tender. They give you a garlic sauce
also that Alan can't stop eating, and you know, the
tomato and the grilled onion and peita bread. I mean,
there's just so much food that comes with this one platter,
and I think it goes. I mean, I think it's
enough for two people if you have a reg you know,

(29:54):
not like a huge appetite. I think this platter will
feed two people suffice degree and in a cup of
the green salad and everything. So I really like this.
That's probably my go to when I go there.

Speaker 4 (30:07):
I feel like Lebonese Food, this is this place to
go to. It's got a nice, big menu. They make
a great pizza. It's very different than anything else. Icy
one spicy with sumac and all kinds of stuff on it,
but really really good too.

Speaker 3 (30:18):
But yeah, and I never really like the fact that
you know, they cook their stuff fresh once again, so
don't go there starving and thinking your food's gonna come
out right away, so that's all. We always started with
the tubuli and always started with a kibe because it
gives them a little bit more time to cooking, you know,
all the meats and everything to bring it out, so
you're not like starving about eat off the table because

(30:41):
I get so hungry sometimes I'm like, Okay, I'm about
to gnaw my fingers off. It's all fresh too, yeah,
and so I like the freshness of it, like it's cooked,
you know, to order, so we can tell them how
well done your meat needs to be, you know that
kind of thing. So I definitely highly recommend this place.

Speaker 4 (30:57):
And again the address is.

Speaker 3 (31:01):
He always does this to me. I just need scrolled up.
You scroll down U two three nine five Hamner Avenue,
Sweet j In, Norco, California, nine two eight six zero.
Once again, it's two three nine five Hamner Avenue. They
their website is katsa matsa ka z a m a

(31:22):
z a grill dot com and their phone number. Well,
if I can find it, can you find it.

Speaker 4 (31:30):
Ellen, I'm looking at something else.

Speaker 3 (31:32):
Oh great, So she just leaves me at it where
there's no phone number on this.

Speaker 4 (31:39):
Okay, let me. Look here on second help Casa Masa. Okay,
it's located at pour number the see what's the phone number?

Speaker 3 (31:49):
Okay nine five one four four four sixty five zero
zero nine five one four four four sixty five hundred.
There you go.

Speaker 4 (32:00):
Okay, So we've been kind of the Eastern Envision. Then
we decided to go back to Mexico again versus Redlands,
and basically it's called El Burrito. Now, this is a
restaurant that's been there for a long long time. You
walk in there, there are all these Hispanic grandma's basically cooking.
The smells are amazing. It's located on.

Speaker 3 (32:22):
One zero nine five West Colton Avenue and Redlands and
their website is El Burrito E L b U R
R I t O Redlands r E D l A
n DS dot com.

Speaker 4 (32:36):
Now they do everything for small menu. It's a takeout only,
although they do have some benches in the front and
in the back there too, but I highly recommend taking
it to go. They make their own flour tortillas and
that's their big claim to fame. We did a show there,
so we were actually to go a TV show, so
we were in the kitchen. My son and I were
filming and stuff, so they allowed us to do everything.

(32:58):
They taste everything, and it's a lot of work, a
lot of great ingredients they use. They use a secret powder.
He wouldn't tell me what it is. It's I know
it's chili powder with a mixture. He has it customy
made just for the chili Colorado. Now they didn't have
chili Verdi. It was just Colorado. Now they have chili Verdi.
But it's by far the best chili Colorado I've ever had.

(33:19):
Incredible enchilada or a sauce rather and just delicious. You
can get it meat by itself, it's a little bit more,
but worth it. Or you can get it with rice
and beans, excellent rice and beans. Just a great, great burrito.
I think this is probably the premier restaurant. It's like
nine dollars, I think eight nine dollars, you know, burrito
big enough for a person easily, and I'll fill you up.

(33:41):
So it's a small stand there. You'll see it's all
red and just delicious. So again it's called El Burritos
and Redlands. The address is ten ninety five West Colton
Avenue and Redlands. They close at ten o'clock to open
every day till ten, I believe. And the phone number
is nine to nine to two or seven eight one zero.

(34:03):
Their menu is El Burrito Redlands. That's E L b
U R r it O Redlands R E D L
A NDS dot com. And again their phone number is
nine O nine two two four seven eight one zero.
And I need a break, how about you? Yeah too.

Speaker 3 (34:25):
That's a lot of.

Speaker 4 (34:26):
Eating right there. Traveling is hard, so stay tuned, folks.
We're gonna have some great commercials for you and we'll
be right back.

Speaker 7 (34:32):
You've eaten 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,
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(34:54):
and dinner plates. Everything is made from scratch, including their
delicious side dishes like cole slap, potato salad, beans, and
much much more. Check out their rich decad it chocolate brownies.

Speaker 4 (35:04):
Hi, 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 and perfect for the holidays.

Speaker 7 (35:25):
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(36:30):
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Speaker 4 (36:47):
Hi on food critic Gallenborgan, and I'm excited to tell
you about Rais Shanghai Bistroll, Located next to Redlands DMB
on Magonia in Redlands, Ray Shanghai Bistro offers the largest
and most delicious array of traditional and original Chinese dishes
available in Ulumn Empire. Some of my favorite dishes are
the housemade hot stickers, the crisp pork sperreubs with garlic,

(37:10):
their unique spicy lamb with bamboo, the sweet and tangy
deep fried orange peel beef em and the savory Baso
spicy shrimp, plus lots of vegetarian dishes. Whether you dine in,
pick up the food, or have them cater your next
party or special occasions. You will see why Ray spelled
r Ui apostrophes. Shanghai Bestroke is truly the best Chinese

(37:33):
restaurant in the Ulum Empire. Their website is Raised Shanghai
Bistro dot net. That's Raised Shanghai Bistro dot net. R
Ui s Shanghaibistro dot net. Happy eating, you won't be disappointed.

Speaker 3 (37:56):
Welcome back. Because Alan was talking to himself while the commercial's.

Speaker 4 (38:01):
Going, that's not uncommon. Listen to do let's sign out
show right here on AM ten fifty and one O
six point five FM, the stations that leave no listener behind.
And we've taken you around the world, but we have
one more restaurant that we've gone to and now this one.

Speaker 3 (38:15):
Before you do that. Yes, well, they say Raised Shanghai
Bestro's location is actually incorrect.

Speaker 4 (38:22):
They have done the new commercial.

Speaker 3 (38:23):
Yeah, yes, okay, well, but actually in the new address
is four zero five West Stuart Avenue. So if people
are looking for Raised Shanghai Bistro, which is phenomenal, I
would go to four zero five West Stuart Avenue because
the other location is closed. S.

Speaker 4 (38:39):
T u Art Avenue and it's right near not too
far from Sprout Sprouts. It's just the next shopping center
over there, right there, and a beautiful new location. Gigantic.
I mean Yellow was very small. This has two big
dining rooms, It has a fading Yeah, it has like
two banquet rooms. They can hold like forty people more.
They also have a full wine and beer list, and

(39:02):
just beautiful.

Speaker 3 (39:02):
Restaurant for bar two in the middle.

Speaker 4 (39:04):
Yeah, yeah, really nice.

Speaker 3 (39:06):
Yeah. They're open from eleven am till nine thirty pm
every night, so if you're craving Chinese food, that's the
place to go. We brought different people there and they
everyone loved their food.

Speaker 4 (39:18):
Everyone. Yeah, and we're gonna have a grub club, which
hopefully by next week we'll know more details on it,
but I believe it's going to be at the end
of September. We'll let you know. We're working on that
so we'll get the website together.

Speaker 3 (39:29):
But day tuned and pencil in end of September. One
of the weekends, Sunday, Oh, Sunday on the week one
of the Sunday, so let.

Speaker 4 (39:36):
You know, that's the twenty fourth, so you good. We'll
let you know. Okay. The last restaurant we went to,
it's kind of like dej vu, like we've been here before,
haven't we. And it's in the samely shopping center in
Grand Terrace and they have a tie to Cause Ramen Ramen,
but they also have a Mongolian barbecue, they have a
Thai restaurant, they have a donut shop there, they have

(39:59):
a little.

Speaker 3 (39:59):
Bit of Bubba place.

Speaker 4 (40:02):
Yeah. Yeah, but this one is a real fine. I
never knew the existed. They've been there for about three years.
It's called Indo b I N d I E. I'm sorry,
I N d O Bistro b I S t r
O and want to give the information to see sure.

Speaker 3 (40:16):
It's two two four one nine Barton Road. It's in
Grand Terrace and the phone number is nine zero nine
five three three four two eight eight. Once again is
nine zero nine five three three four two eight eight.

Speaker 4 (40:33):
Of all the restaurants that we've been to, I think
this is the most adventurous because for me, I've only
had Indonesia food a couple of times, and the whole
menu is all Indonesian and it's all the popular dishes
I know about that and English. They do speak English.
It's a little bit sparse, but they do speak English,
and then you know they get you through.

Speaker 3 (40:51):
Plus, the menu you can is a QR code. You
can scan it. It gives you all the description you
want and then you can point at it which number.
So it's really like no brainer, how easy because I
wouldn't be able to say any of the well.

Speaker 4 (41:05):
You'll find out. We're going to put to you the
names here. But what's nice is the prices are very good.
The quality is excellent. It's all homemade. You can tell.
It's like going to their house. And I was just
very excited with the food there, and they have all them. Again,
there's like three different menus they give you. It's a
little bit confusing, but.

Speaker 3 (41:22):
Because there's like sixty I think sixty something items on
their menu.

Speaker 4 (41:26):
Yeah, but anyway, we decided to let's start off with
two appetizers. One is called the ristos result r I
S O L E S. It's two dollars fifty cents
and the other one is a croquette k ro o
k et two dollars fifty cents is basically a croquette
and what it is a deep fried. Now to got

(41:48):
the ingredients is a little hard to understand, but there's
a little vegetables in there. One of them had beef.
The first one, the Rissultos, had beef. The other one
had chicken. I thought it was excellent. They give you
a nice sauce. This sauce is spicy, but a state
it kicks in and it gives it a flavor and
it got back in the back of the throat hotness
of it. Now inne your food can be definitely hot,

(42:10):
but if you tell them you don't want it real hot,
they can accommodate you. But the worst comes the worst.
You order a mango loossy.

Speaker 3 (42:16):
Which is not it's a mango smoothie.

Speaker 4 (42:20):
Mango smoothie.

Speaker 3 (42:20):
I have it in my hand right now.

Speaker 4 (42:22):
Fresh mango. It was almost like an ice cream. It's
really neat. It was very but it really helps to
calm down the hotness and everything. So it's really good.
But I like those were they nice beginning?

Speaker 3 (42:32):
Yeah, yeah, they were really nice. It was. It's just one.
You know, each order only comes with one is packed
with meat. I think one of them really Remnantes. If
you've been to that bakery that that the Portos, if
you've been to portos and you've had their croquette with

(42:53):
the potato. One of them kind of reminisce has the
same kind of texture, a little bit lighter, not as
much potato, like a much dough, a lot more meat,
and it's actually very filling. I mean, like we like
split one right half of so we got one of each,
one chicken, one beef, and we split in half. It's

(43:15):
a little sweet, so it's not like salty, so it
has more like a sweetness to it.

Speaker 4 (43:20):
It was very nice.

Speaker 3 (43:21):
It was very nice, actually very pleasant. It was a
nice appetizer to start off the meal. Then we got
skewers of saute and then also of course beef tongue,
which you know most people would not eat, but you know,
the satte was good.

Speaker 4 (43:34):
Yeah. The sante was fourteen dollars is number forty three
if you're going by numbers. And this had beef tongue,
and if you've never had beef tongue, it's one of
the one mystery meats with the world. It's so good
and misunderstood and it's tender, but it's got a little
firmness to it. It's just a nice flavor to it
and texture. They had five skewers with like four to
five pieces of it, and they have a nice dipping sauce.

(43:55):
It's almost like a sauce that the tongue was cooked
and it thickened it up. That was really delicious. That
was fourteen dollars and again it was tender yet firm,
and I really enjoyed that. I love tongue.

Speaker 3 (44:07):
Yeah, it came in with five skewers because we did
not want any side. It does come with some sort
of rice cakes and something else, they said, but I
was like, no, we don't need all that because where
he ordered an entree plus woodplaning to eat dessert. So
we just went ahead and just got the skewers itself,
and so you get a little bit extra skewers for
not having the sides.

Speaker 4 (44:27):
Right now, they have a lot of neural dishes. They
have a lot of rice dishes. I mean a lot
of rice dishes. We decided to also go for something
a little different. It was stuffed in banana leaves. So
it comes like already covered in bananas leaves and you'll
untie it open it like a low package and it's
not so little a huge portion inside that they put

(44:47):
chicken and beef that we had the number nineteen. It's
called the Nazi Nasi Nazi Nazy b U n g
kus rending Rundong And that was fourteen dollars. Wonderful, wonderful dish.
This is stuffed with rice. Again, it was in banana
leaves with beef. Crispy had befriend down which is excellent.

Speaker 3 (45:11):
Just think of a befriend dang, it's like a beef stew.
Think of it's like all stewy. And then but it's
a thicker sauce full of flavor. That's what a dang.

Speaker 4 (45:22):
And they had crispy beef which is kind of like
I thought it was like beef jerkey that they fried.
But that was really nice. A little chew to it,
but that was a different texture, different flavor. Then had
chicken that was made with cocon and milk. Was excellent.
That was really really good.

Speaker 3 (45:35):
Yeah, it's kind of cur it has a little more
curry back into it. It's really good.

Speaker 4 (45:39):
And again again it also has greens, some greens or
some mystery vegetable. She couldn't make it.

Speaker 3 (45:46):
Oh yeah, it was all cooked in. It has a
full flavor.

Speaker 4 (45:50):
Lots of rice and then it had a real spicy egg,
which I really really liked.

Speaker 3 (45:54):
Yeah, it was I really like it because the rice
is full of flavor with all the sauces, and it's
such a huge item. I mean, we can't finish it
between both of us, with all the food we got,
we can't finish any of it. Actually, we ended up
taking half of it to go. And it was a
nice little to go wrapping it up because it came

(46:16):
wrapped up in a banana leave along with the parchment paper.
So when you can finish it, we wrapped it back
up in that same little pouch and it kind of
take home and could keet up.

Speaker 4 (46:26):
But you know the anticipation you open it up, and
when you open it up past the steam comes out
and it's beautiful dish inside it with all the meats
and everything. Oh, it was so real, so good.

Speaker 3 (46:37):
Yeah, it was so good. I mean you really you
can really taste how like it tastes very homemade. Yeah,
it didn't taste like you know something that no, no, no,
definitely definitely tastes everything like from scratch.

Speaker 8 (46:49):
Now.

Speaker 4 (46:49):
I ordered I love Indonesian peanut sauce. I ordered some
and that was very good too. To me, that helps
calm down the hotness too. Now that the beef dish,
I mean the one we just had with the rice,
that wasn't spice it all, so hidi.

Speaker 3 (47:01):
A little bit, just a little bit, not too much.

Speaker 4 (47:04):
I thought it was a sauce of spicy. Yeah, I
don't get much spice on that. Okay, that's a flavor,
that's for sure.

Speaker 3 (47:09):
Yeah, it was just a little bit because I'm wimpy,
so you know, for me. So the mango smoothie really helped.
They do do an avocado smoothie, a Durian not for me,
but Durian smoothie. So I stuck with the mango smoothie
knowing that I like mango, so simple as that.

Speaker 4 (47:27):
And to finish our meal, we decided to have something
a little cool and this is really neat. First it
sounded neat, but boy was it good. It was called
the Ess Shanghai and there was number sixty two eight
dollars fifty cents. This is a nice big bowl with
shaved ice with jackfruit, palm seed, young coconut, black grass

(47:48):
jelly and have a light chi and a nuts. Really
nice and it was topped with condensed milk and coconut syrup. Wow.
And I'll tell you it really cooled down, calm down
your whole palate. And it was just a beautiful ending
and especially with a hot day, it was perfect.

Speaker 3 (48:06):
Yeah. I found it was very nice. I think it
was nice, calming and to you know the yeah, definitely.
And it don't think of thinking shave ice gonna be crunchy.
This is like shavee snow because this fluffy and literally
like hits your tongue and melt. There's no crunch to it.

(48:27):
So it was like super fine. And then I love
all the fruits and you know, just really I don't know,
it really cooled down the whole entire palate.

Speaker 4 (48:37):
Well, it was textures, there's tastes, it was all kinds
of stuff. I've had stuff like this that I didn't like,
I know, Vietnamese desserts. It looked like the sewer backed up.
I mean all the beans been you know, they have
all kinds of stuff in there similar to this, But
this was spectacular. I really really.

Speaker 3 (48:53):
It's just sliced fruit. It's like preserved fruit.

Speaker 4 (48:56):
It's not funky either, No.

Speaker 3 (48:57):
Not funky. It didn't have a weird taste. I'm super sweet.
Because I don't like super street stuff and actually very pleasant.
I mean, I'm really like I said, it was very cooling.
Is a great ending for a lovely meal. Yeah.

Speaker 4 (49:11):
I don't know about you, but I'm I'm tired of
traveling around the world.

Speaker 3 (49:15):
I'm exhausted my roll on home.

Speaker 4 (49:19):
Oh, I know, very very tired. So again. That restaurant
is called Indo Bistro. I nd O Bistro Indonesian restaurant.
It's located at two two four one nine Barton Road.
It's in Grand Terrace. Phone number is nine O nine
five three three four two eight eight. Now they also

(49:39):
have a little market. They're very small market, but they
have all kinds of fun little things there.

Speaker 3 (49:44):
Like bakery items and.

Speaker 4 (49:46):
Desserts, desserts, munchy.

Speaker 3 (49:48):
Snacks, all kinds of butter, you know, just very culture.
It's a kind of cultural experience for me because I've
never seen any of this stuff before. So just looking
at all the items on the shelve was interest than
to me too.

Speaker 4 (50:00):
We're gonna have an upcoming trip we'll we talked about later,
but this kind of reminded me. I can't wait to
just walk around and eat eat my way through the
country for Singapore or Hong Kong, macall. I can't wait
for Vietnam. So I want the stuff that we that
we can't get here. That's don't want the original stuff.
But I'm in those suitcases. That's the best thing of

(50:23):
all right, just a lot of food, Unfortunately. I know
people that's one of the joys of traveling is to
eat where the locals eat, Try the different foods. You
may not like everything, but at least try it. I
know friends have gone to China every day. The Aida McDonald's.
I mean I was like, oh my goodness, so uh again,
this is a real fun thing. And this restaurant and

(50:44):
all the restaurants we went to I thought were really
overall very good. I was really excited about it. And
I love regional ethnic foods, and I wish it was
more of it in our area. I know other cities
have others cuisines I've never had before.

Speaker 3 (50:57):
But it's growing. It's kids getting there definitely, because I
mean this is definitely not here two years ago or
three years ago, so I mean, this is definitely a
new experience. All this new restaurants around, so welcome, new cultures,
new cuisines, new everything.

Speaker 4 (51:13):
Speaking of cultures and cuisines. We're going to Las Vegas
again to work and to eat, and they talk about
a destination for eating. Forget the gambling, forget the show's
unbelievable amount of restaurants, and it's just it's kind of
scary how many different restaurants have there, I mean, every
ethnicity and just really really nice people and the food there.

(51:35):
We've had, we've been We've been lucky. We've got some great,
really good restaurants.

Speaker 3 (51:38):
Yeah, and we don't go on the strip. We're not
on the strip dining people. I've done that, been there,
done that many years. And so now it's more exploring
off the strip and for unique places where the locos
go eat. And you know, we found some really neat
places like they.

Speaker 4 (51:56):
Do kosher Chinese restaurant, go figure.

Speaker 3 (51:58):
Yeah, and then homemade noodles like from scratch, which is amazing.
So mean, it's just it, it's really neat. I really
like it. It's like exploring a new city.

Speaker 4 (52:07):
Right. So we'll be going there and there's a new
pizza restaurant, a Pizzaia opening up. We're gonna have a
kind of tasting there and just a lot of good
stuff there. So if you're like Vegas like I do,
stay tuned. Next week we're gonna have some fun, fun restaurants,
so now we can go to sleep.

Speaker 3 (52:23):
Yeah.

Speaker 4 (52:25):
Anyway, it was a lot of fun. Hopefully you enjoy
it all. So again there, Let's sign out show is
on every Saturday from four to five on AM ten
fifty and one oh six point five FM, the stations
I'll leave no listener behind. This is food critic Allenborg.

Speaker 3 (52:39):
And Isy Bussy and State Happy Eating, Stay two cool too.

Speaker 4 (52:43):
Take care everybody.

Speaker 6 (52:46):
I don't wanna be page.

Speaker 3 (52:48):
Don't want to hear about what food you hate.

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You won't get noticed.

Speaker 3 (52:52):
Er, tell you clean off your plates, so eat it.

Speaker 6 (52:56):
Don't you tell me your food.

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To eat it? Half Summart sitting in half Summart pot.

Speaker 4 (53:09):
Anymore?

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You will be very grateful that you did see you there.

Speaker 9 (54:47):
There's never been a better time for men to be
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interviews the experts about how men and women can be
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And now the voices of KCAA was an exciting announcement.
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Speaker 10 (56:05):
Hi, this is politics by Jake, and I'm here to
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and Fridays at seven am on CACAA, or catch the

(56:27):
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Org, NBC News Radio.

Speaker 5 (56:55):
I'm Rob Barntier. The Kremlin is dashing hopes the war
in Ukraine will end anytime soon. Appearing on NBC's Meet
the Press, Russian Foreign Minister Sergei Lavrov said no meeting
is planned between President Vladimir Putin and Ukrainian President Vladimir Zelenski.
Lavrov added key issues, including security guarantees and territorial disputes,

(57:16):
have yet to be resolved. His comments come after President
Trump said he had sort of set up a meeting
between the two leaders. President Trump, however, is not happy
with how things are going now.

Speaker 4 (57:25):
I'm not happy about anything about that war.

Speaker 3 (57:28):
Nothing, not happy at all.

Speaker 4 (57:30):
We'll see what happens.

Speaker 5 (57:31):
Trump also said Friday, he'll know in two weeks if
he made any progress in bringing peace to Ukraine. National
Guard troops in Washington, d C. Are set to begin
carrying firearms tonight. NBC is reporting the Guard members will
carry service issue M seventeen pistols, with a small number
armed with M four rifles. Defense Secretary Pete Hegseth on
Friday authorized two thousand troops in DC to begin carrying weapons,

(57:54):
although Guard members will continue to focus their work on
protecting federal assets and providing a safe environment. Utility bills
are on the rise across the United States. More from
Lisa Carton.

Speaker 11 (58:04):
Federal data shows electricity costs are up by more than
five percent and natural gas has risen by nearly fourteen percent.
An analysis from the Center for American Progress shows nearly
sixty utility companies will soon increase electricity rates this year
by more than thirty eight billion dollars, and that's affecting
over fifty seven million Americans. The US Energy Information Administration

(58:27):
expects residential electricity rates to increase by atwopping eighteen percent
in the near future.

Speaker 5 (58:34):
The NASCAR Cup Series regular season is over. Ryan Blaney
captured the checkered flag in the Coke Zero Sugar four
hundred from Daytona International Speedway. The NASCAR postseason begins next
Sunday at Darlington. Rob Bartier NBC News Radio.

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What Dowey not?

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Hey, Southern California.

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You know what's going on.

Speaker 4 (59:27):
It's my new hitch show, The Scene with Dorian, and
I'm your host, Dorian Taylor.

Speaker 3 (59:32):
Join me every week as I chat with my celebrity
friends from.

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TV, movies, music, theater, sports, and everything in between.

Speaker 7 (59:39):
We explore the lives and careers of some of the
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Names, with some fun surprises too.

Speaker 11 (59:45):
Tune into the Scene with Dorian Tuesdays at seven am
on KCAA Radio ten fifty Am.

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Ten fifty Am don't forget that number. And for you
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refers to more than just the time of day.