1 00:00:01,500 --> 00:00:02,867 Hey, there, I'm Guy Fieri and we're rollin' out 2 00:00:02,867 --> 00:00:06,367 looking for America's greatest diners, drive-ins and dives. 3 00:00:07,266 --> 00:00:08,166 This trip... 4 00:00:08,166 --> 00:00:09,634 Bye-bye, folks. Nice knowin' ya. 5 00:00:09,634 --> 00:00:10,867 Goin' to coma town. 6 00:00:10,867 --> 00:00:12,166 ...we're gettin' sandwiched... 7 00:00:12,166 --> 00:00:14,166 I will rip that off all day long. 8 00:00:14,166 --> 00:00:15,500 ...and stuffed. 9 00:00:15,500 --> 00:00:16,867 It's big-pants eatin'. 10 00:00:16,867 --> 00:00:19,467 "Big-pants eatin'." 11 00:00:19,467 --> 00:00:21,867 Like in a dynamite diner in Milford, Ohio. 12 00:00:21,867 --> 00:00:23,734 You're batting at a different level. 13 00:00:23,734 --> 00:00:26,266 A pierogi playground in Bend, Oregon. 14 00:00:26,266 --> 00:00:27,867 I'm impressed, buddy. 15 00:00:27,867 --> 00:00:29,600 And it's bring-you-buddy-to-work day 16 00:00:29,600 --> 00:00:30,867 in Los Angeles... 17 00:00:30,867 --> 00:00:31,867 Oh, that's crazy, bro. 18 00:00:31,867 --> 00:00:33,367 That is so good. [laughs] 19 00:00:33,367 --> 00:00:35,367 ...for a fantastic food truck... 20 00:00:35,367 --> 00:00:37,867 Chef, you have delivered. Outstanding. 21 00:00:37,867 --> 00:00:41,166 ...going the extra mile with their tacos and tostadas. 22 00:00:41,166 --> 00:00:43,700 Game changer, 1,000%. 23 00:00:43,700 --> 00:00:45,800 I'm having a tostada revelation. 24 00:00:46,467 --> 00:00:48,367 That's all right here right now 25 00:00:48,367 --> 00:00:50,634 on Diners, Drive-ins and Dives. 26 00:01:03,367 --> 00:01:05,166 So I'm cruising down the streets of Los Angeles 27 00:01:05,166 --> 00:01:07,467 and you can find a taco truck about every 100 yards. 28 00:01:07,467 --> 00:01:09,066 And I'm doing the same thing you are. 29 00:01:09,066 --> 00:01:11,166 I'm trying to figure out which one do I stop at. 30 00:01:11,166 --> 00:01:12,367 Well, I heard about this truck 31 00:01:12,367 --> 00:01:14,266 that's serving up one of my all-time favorites, 32 00:01:14,266 --> 00:01:15,166 and that's birria. 33 00:01:15,166 --> 00:01:16,700 And I'm hoping it's the bomb. 34 00:01:16,700 --> 00:01:18,000 And I hear it might be. 35 00:01:18,000 --> 00:01:20,233 Welcome to Tacos Y Birria La Unica. 36 00:01:21,967 --> 00:01:23,266 We got a line on Venice Boulevard. 37 00:01:23,266 --> 00:01:24,500 Let's get these plates movin'. 38 00:01:24,500 --> 00:01:27,500 La Unica Birria is the best place you will find. 39 00:01:27,500 --> 00:01:29,100 Birria, 100%. 40 00:01:29,100 --> 00:01:30,700 Tortilla ready. 41 00:01:30,700 --> 00:01:32,266 How'd you find it? Just walked up to it? 42 00:01:32,266 --> 00:01:33,266 Just driving by. Yeah. 43 00:01:33,266 --> 00:01:35,000 On one to ten, where do these guys rate? 44 00:01:35,000 --> 00:01:36,367 They're about a ten for me. 45 00:01:36,367 --> 00:01:38,533 [Guy] That's exactly how Yasmany Mendoza 46 00:01:38,533 --> 00:01:39,467 and his family felt 47 00:01:39,467 --> 00:01:41,467 about their mom Evarista's cooking. 48 00:01:41,467 --> 00:01:43,467 So, they built her a food truck. 49 00:01:44,367 --> 00:01:46,867 Did you ever think this is what you would do? 50 00:01:46,867 --> 00:01:47,867 -No. -It's crazy. 51 00:01:47,867 --> 00:01:48,867 [laughs] Yeah. 52 00:01:48,867 --> 00:01:50,266 [Guy] What's the number one thing on the menu? 53 00:01:50,266 --> 00:01:52,700 Quesatacos. Crunchy tacos with cheese. 54 00:01:52,700 --> 00:01:54,166 That's all me, right there. 55 00:01:54,166 --> 00:01:56,433 -Is that what I'm getting? -Oh, yeah. 56 00:01:57,467 --> 00:01:59,734 Three Quesatacos and chivo con todo. 57 00:01:59,734 --> 00:02:04,066 This one is crunchy tortilla that has the cheese 58 00:02:04,066 --> 00:02:06,367 and then the birria on top. 59 00:02:06,367 --> 00:02:08,367 You dip that taco in the consome 60 00:02:08,367 --> 00:02:09,867 and you make magic. 61 00:02:09,867 --> 00:02:10,734 [Guy] What are we starting with? 62 00:02:10,734 --> 00:02:12,533 -We're gonna do the birria paste. -Okay. 63 00:02:12,533 --> 00:02:14,867 -Chili California... -'Cause these have been steeped in hot water. 64 00:02:14,867 --> 00:02:16,867 -[Guy] Black peppercorns. -All spice. 65 00:02:16,867 --> 00:02:18,467 -[Guy] Clove? -A little bit. 66 00:02:18,467 --> 00:02:20,000 -It gives it-- -Oh, yeah, just a touch. 67 00:02:20,000 --> 00:02:21,467 -Cinnamon? -Garlic. 68 00:02:21,467 --> 00:02:23,166 -The whole garlic? -And onion. 69 00:02:23,166 --> 00:02:25,000 [Guy] A little water and blend that. 70 00:02:26,700 --> 00:02:28,467 -There it is. -Okay. 71 00:02:28,467 --> 00:02:31,734 Really interesting to have the much all spice 72 00:02:31,734 --> 00:02:33,634 and clove in Mexican food, for me. 73 00:02:33,634 --> 00:02:34,734 This is because of the goat. 74 00:02:34,734 --> 00:02:36,066 I goat what your sayin'. 75 00:02:36,066 --> 00:02:37,800 -Yeah. -[sound effect of goat bleating] 76 00:02:38,867 --> 00:02:39,967 [Guy] Strain this. 77 00:02:41,000 --> 00:02:44,367 -So the goat? -We add the birria paste, water... 78 00:02:44,367 --> 00:02:45,734 [Guy] Salt into the pot. 79 00:02:45,734 --> 00:02:47,467 So it cooks for like three or four hours. 80 00:02:47,467 --> 00:02:49,600 [Guy] Then when it's done, we'll pull the bones... 81 00:02:49,600 --> 00:02:51,100 -Yeah. -Pull the fat. 82 00:02:51,100 --> 00:02:52,734 -[Guy] But then we'll save the sauce for the consome. -Consome. 83 00:02:52,734 --> 00:02:53,634 [Yasmany] Correct. 84 00:02:53,634 --> 00:02:56,166 This is the chili de arbol salsa. 85 00:02:56,166 --> 00:02:57,166 Put the oil. 86 00:02:57,166 --> 00:02:58,467 So you got the flattop really hot. 87 00:02:58,467 --> 00:03:00,867 So you can not only cook the tortillas and cook meat, 88 00:03:00,867 --> 00:03:03,467 but you can also get it hot enough to saute on it. 89 00:03:03,467 --> 00:03:04,367 -Correct. -Got it. 90 00:03:04,367 --> 00:03:05,700 Chili de arbol. 91 00:03:05,700 --> 00:03:08,700 -We add the garlic. -[Guy] Toast those off. 92 00:03:08,700 --> 00:03:11,533 [Guy] The oil, the garlics and the chili de arbol all in. 93 00:03:11,533 --> 00:03:12,800 [Yasmany] We add the water. 94 00:03:13,166 --> 00:03:14,233 Salt. 95 00:03:16,600 --> 00:03:18,734 -Yeah. You see him step back? -Try it. 96 00:03:18,734 --> 00:03:19,800 [Yasmany chuckles] 97 00:03:21,500 --> 00:03:22,367 Smooth. 98 00:03:22,367 --> 00:03:24,367 -[laughs] -It's got a great acid to it, 99 00:03:24,367 --> 00:03:25,600 almost like a vinegar acid. 100 00:03:25,600 --> 00:03:27,867 This is delicious. I'm queso-hungry. 101 00:03:27,867 --> 00:03:29,467 Queso, hurry up. 102 00:03:29,467 --> 00:03:31,100 This is handmade tortillas. 103 00:03:31,100 --> 00:03:32,600 [Guy] That's the real key right there, 104 00:03:32,600 --> 00:03:34,066 dipping it in that fat. 105 00:03:35,100 --> 00:03:36,600 [Yasmany] And then we add the cheese, 106 00:03:36,600 --> 00:03:38,166 Monterey Jack. 107 00:03:38,166 --> 00:03:39,967 This is the cooked birria. 108 00:03:39,967 --> 00:03:42,100 We chop it and then we add it to the tacos. 109 00:03:42,100 --> 00:03:43,600 [Guy] Is that a normal portion? 110 00:03:43,600 --> 00:03:46,166 [Yasmany] Yeah. Wait a little bit for them to get crunchy. 111 00:03:47,266 --> 00:03:48,367 It's good to go. 112 00:03:48,367 --> 00:03:49,967 -[Guy] Okay. -The limes. 113 00:03:49,967 --> 00:03:51,100 [Guy] Cilantro and onions. 114 00:03:51,100 --> 00:03:52,266 [Yasmany] Chili de arbol. 115 00:03:52,266 --> 00:03:53,867 [Guy] Gotta put lime on tacos. 116 00:03:53,867 --> 00:03:55,600 Lime and hot sauce. 117 00:03:55,600 --> 00:03:57,100 Bye-bye, folks. Nice knowin' ya. 118 00:03:57,100 --> 00:03:58,433 Goin' to coma town. 119 00:04:00,533 --> 00:04:04,333 Without question, one of the best birria tacos I've ever had. 120 00:04:04,700 --> 00:04:06,000 Thank you very much. 121 00:04:06,000 --> 00:04:08,000 It's not gamey. It's not too spicy. 122 00:04:08,000 --> 00:04:09,867 It's not too salty. It's in balance. 123 00:04:09,867 --> 00:04:12,734 And then you get a great mixture of the onion and the cilantro. 124 00:04:14,700 --> 00:04:17,166 You've gotta come down here and do that dunk. 125 00:04:17,166 --> 00:04:18,734 If I could figure out... 126 00:04:19,867 --> 00:04:22,734 how to get in the consome in a kiddie pool... 127 00:04:22,734 --> 00:04:24,333 That is kind of weird, huh? 128 00:04:27,600 --> 00:04:29,867 The goat is wonderful. It's the best. 129 00:04:29,867 --> 00:04:31,367 This is tender and delicious. 130 00:04:31,367 --> 00:04:32,634 And have you had birria before? 131 00:04:32,634 --> 00:04:34,166 -I have not. -Never had goat. 132 00:04:34,166 --> 00:04:36,166 -No. -You just goat for it and... 133 00:04:36,166 --> 00:04:37,467 [laughs] Yeah. 134 00:04:37,467 --> 00:04:40,600 Whatever that sauce they do, it just has that juicy flavor. 135 00:04:40,600 --> 00:04:42,266 It's the consome for me. 136 00:04:43,066 --> 00:04:44,867 Consome is top-notch. 137 00:04:44,867 --> 00:04:46,533 One quesadilla. 138 00:04:46,533 --> 00:04:48,467 [Guy] When you think about Mexican food, 139 00:04:48,467 --> 00:04:50,000 what is the difference between 140 00:04:50,000 --> 00:04:51,166 the good, the bad and the ugly? 141 00:04:51,166 --> 00:04:52,467 Definitely the sauces. 142 00:04:52,467 --> 00:04:54,066 But also the rice and beans. 143 00:04:54,066 --> 00:04:55,266 [Guy] And how'd these guys do? 144 00:04:55,266 --> 00:04:56,166 Excellent. 145 00:04:56,166 --> 00:04:57,233 It lived up to the hype. 146 00:04:58,467 --> 00:04:59,700 I've got a really good friend of mine. 147 00:04:59,700 --> 00:05:00,867 He's gonna come down here. 148 00:05:00,867 --> 00:05:02,367 What would we make next and give him? 149 00:05:02,367 --> 00:05:04,166 [Yasmany] The Vampiros is a crunchy tostada 150 00:05:04,166 --> 00:05:05,367 with melted cheese and meat. 151 00:05:05,367 --> 00:05:07,266 -Fantastic. And he'll be hungry for sure. -Yeah. 152 00:05:07,266 --> 00:05:08,700 I'll finish these. Don't go anywhere. 153 00:05:08,700 --> 00:05:09,700 I'll be asleep on the lawn outside. 154 00:05:09,700 --> 00:05:10,634 -See ya in a bit. -Bye-bye. 155 00:05:14,600 --> 00:05:15,734 Oh, my God. 156 00:05:15,734 --> 00:05:16,734 Sterling, you're late. 157 00:05:16,734 --> 00:05:17,867 I'm late, but I'm hungry. 158 00:05:17,867 --> 00:05:19,367 -I'm here to eat. -Let's go. 159 00:05:19,367 --> 00:05:20,734 Ah! 160 00:05:20,734 --> 00:05:22,166 Welcome back. Triple D hanging out 161 00:05:22,166 --> 00:05:24,000 on some side street in Los Angeles 162 00:05:24,000 --> 00:05:26,867 at Tacos Y Birria La Unica. 163 00:05:26,867 --> 00:05:29,634 Which means tacos and birria unique. 164 00:05:29,634 --> 00:05:31,166 And unique it is. And, by the way, 165 00:05:31,166 --> 00:05:32,367 I had to bring in my buddy. 166 00:05:32,367 --> 00:05:33,634 This is my buddy, Steelo Brim. 167 00:05:33,634 --> 00:05:35,266 -Pleasure, man. Pleasure. Pleasure. -Hey, how are you doing? 168 00:05:35,266 --> 00:05:38,266 [Guy] My favorite show is Ridiculousness on MTV. 169 00:05:38,266 --> 00:05:39,266 It's hysterical. 170 00:05:39,266 --> 00:05:41,500 This guy has eaten all over LA. 171 00:05:41,500 --> 00:05:42,500 Let's do it up right for him. 172 00:05:42,500 --> 00:05:43,734 -Okay. Yeah. -Okay? 173 00:05:44,867 --> 00:05:45,967 Birria ramen. 174 00:05:45,967 --> 00:05:48,967 I live in Long Beach and I drive all the way to LA 175 00:05:48,967 --> 00:05:50,600 to come a La Unica. 176 00:05:50,600 --> 00:05:52,000 De res. Vampiro de res. 177 00:05:52,000 --> 00:05:52,967 [Yasmany] Vampiro de res. 178 00:05:52,967 --> 00:05:54,066 [man] The Vampiros are great. 179 00:05:54,066 --> 00:05:55,367 You have a crunchy shell tostada 180 00:05:55,367 --> 00:05:57,367 and you get all that meat on top. 181 00:05:57,367 --> 00:06:00,100 Oh, my gosh, they are delicious. 182 00:06:00,100 --> 00:06:02,500 [Yasmany] So, right now, we're gonna cook the birria de res 183 00:06:02,500 --> 00:06:04,266 -for the Vampiros. -"Res" being beef. 184 00:06:04,266 --> 00:06:05,967 -Yeah. -What's "Vampiros" mean? 185 00:06:05,967 --> 00:06:07,634 A tostada with melted cheese and meat. 186 00:06:07,634 --> 00:06:08,634 All right, let's see it, Chef. 187 00:06:08,634 --> 00:06:11,266 Beef goes in and this is probably like beef shoulder. 188 00:06:11,266 --> 00:06:13,066 Yeah. So we add the water. 189 00:06:13,066 --> 00:06:15,467 Sauce on top. And this is the same sauce 190 00:06:15,467 --> 00:06:18,266 -that we made. -Yes. This is a birria paste. 191 00:06:18,266 --> 00:06:20,600 Season it with some salt and let this go for... 192 00:06:20,600 --> 00:06:21,600 Three, four hours. 193 00:06:21,600 --> 00:06:23,266 So what else comes with this? 194 00:06:23,266 --> 00:06:24,266 Beans and rice. 195 00:06:24,266 --> 00:06:25,367 -I love beans and rice. -You don't look like 196 00:06:25,367 --> 00:06:26,600 -you eat beans and rice. -I eat beans and rice. 197 00:06:26,600 --> 00:06:28,533 [Yasmany] We're gonna make some Mexican rice. 198 00:06:28,533 --> 00:06:30,266 [Guy] You fry the rice a little bit. 199 00:06:30,266 --> 00:06:32,634 -And while it's toasting? -The tomatoes, 200 00:06:32,634 --> 00:06:34,734 -garlic, onion-- -Chicken base. 201 00:06:34,734 --> 00:06:36,734 Yes. Water. 202 00:06:38,500 --> 00:06:39,867 -Are you a spicy guy? -I love spice. 203 00:06:39,867 --> 00:06:41,066 -Ready to go. -Spicy. 204 00:06:41,066 --> 00:06:42,734 [Guy] So the rice is nice and toasted, 205 00:06:42,734 --> 00:06:45,100 so we pour the mixture in and stir it up. 206 00:06:45,100 --> 00:06:46,967 -[Yasmany] You gotta cover it. -And let it steam. 207 00:06:46,967 --> 00:06:49,634 -Correct. -Cooking beans from dry 208 00:06:49,634 --> 00:06:50,867 is the way to go. 209 00:06:50,867 --> 00:06:52,500 -It's pinto. -Yeah, always pinto. 210 00:06:52,500 --> 00:06:54,533 [Yasmany] Yes. Water, salt. 211 00:06:54,533 --> 00:06:55,867 [Guy] Just one big chunk of onion. 212 00:06:55,867 --> 00:06:58,367 They'll be ready to go like in an hour and thirty minutes. 213 00:06:58,367 --> 00:07:00,367 -Great. -We're gonna make the salsa verde. 214 00:07:00,367 --> 00:07:01,867 [Guy] Oh, tomatillos. 215 00:07:01,867 --> 00:07:03,967 [Yasmany] Jalapenos, water. 216 00:07:03,967 --> 00:07:07,166 Let them boil for a couple minutes. 217 00:07:07,166 --> 00:07:09,800 Aah! You're getting it all over Steelo's hockey jersey. 218 00:07:10,600 --> 00:07:13,533 And we add the garlic, salt and blend. 219 00:07:16,266 --> 00:07:17,533 There. Let's try it. 220 00:07:18,867 --> 00:07:20,266 -I mean, come on. -Oh, that's crazy, bro. 221 00:07:20,266 --> 00:07:21,533 That is so good. 222 00:07:21,533 --> 00:07:23,734 -Can we please make the Vampiros? -Yeah. 223 00:07:23,734 --> 00:07:25,333 Either that, or I'm gonna eat his hat. 224 00:07:26,166 --> 00:07:28,266 Put the hand-made tortilla on the flattop. 225 00:07:28,266 --> 00:07:31,066 It takes about 30 minutes. The tortilla cooks slowly 226 00:07:31,066 --> 00:07:32,734 -until it gets-- -[Guy] It dries out 227 00:07:32,734 --> 00:07:34,467 -versus fries the water out. -Correct. 228 00:07:34,467 --> 00:07:35,367 Got it. 229 00:07:35,367 --> 00:07:37,066 [Guy] With the Monterey Jack on top of it. 230 00:07:37,066 --> 00:07:38,967 [Yasmany] Then we add our shredded beef. 231 00:07:38,967 --> 00:07:40,734 -This is the Vampiro. -[Steelo] That looks so good. 232 00:07:40,734 --> 00:07:43,266 [Yasmany] Rice and beans, onion and cilantro. 233 00:07:43,266 --> 00:07:44,367 -[Steelo] Ah, yeah! Thanks, Chef. -[Guy] There you go. 234 00:07:44,367 --> 00:07:46,066 [Yasmany] You add a little bit of hot sauce. 235 00:07:46,066 --> 00:07:47,333 Add some limes. 236 00:07:50,367 --> 00:07:52,367 Bro, we're being quiet for a reason. Oh, my God. 237 00:07:52,367 --> 00:07:54,166 It is amazing. Something I've never tasted before. 238 00:07:54,166 --> 00:07:56,000 It's messin' me up. And the hot sauce is so fresh. 239 00:07:56,000 --> 00:07:57,533 -I needed this. -Mmm! 240 00:07:57,533 --> 00:07:59,967 [Guy] The drying out of the tostada 241 00:07:59,967 --> 00:08:03,333 is the game changer, 1,000%. 242 00:08:06,266 --> 00:08:08,266 And the rice and beans are so honest. 243 00:08:09,266 --> 00:08:11,433 I'm having a tostada revelation. 244 00:08:12,734 --> 00:08:13,734 Vampiro. 245 00:08:13,734 --> 00:08:15,734 The beef was really good. It was juicy. 246 00:08:15,734 --> 00:08:19,634 The tomatillo sauce added just the right acidity to the meat 247 00:08:19,634 --> 00:08:21,066 and it cut right through. 248 00:08:21,066 --> 00:08:22,500 Hot tacos coming up. 249 00:08:22,500 --> 00:08:23,867 This is the spot to come. 250 00:08:23,867 --> 00:08:25,266 And you just keep on coming back. 251 00:08:25,266 --> 00:08:27,467 [Guy] Chef, you have delivered. The food's outstanding. 252 00:08:27,467 --> 00:08:29,266 You're trying to show off with my buddy over here. 253 00:08:29,266 --> 00:08:30,367 -Amazing, dude. -Thank you. 254 00:08:30,367 --> 00:08:31,500 -[Guy] Right? -Sincerely amazing. 255 00:08:31,500 --> 00:08:32,734 -Huh? -Thank you. 256 00:08:32,734 --> 00:08:34,100 [whispering] This might get me back on Ridiculousness. 257 00:08:34,100 --> 00:08:35,734 -[laughs] -That's what I'm workin' on. 258 00:08:38,600 --> 00:08:40,600 Up next, in Milford, Ohio... 259 00:08:40,600 --> 00:08:41,734 Bro, that is delicious. 260 00:08:41,734 --> 00:08:44,634 ...an elevated diner going wild with their sandwiches... 261 00:08:44,634 --> 00:08:46,266 You have more herbs and spices in this 262 00:08:46,266 --> 00:08:47,467 than anything I've ever seen. 263 00:08:47,467 --> 00:08:50,367 ...and adding a slam-dunk spin to their soup. 264 00:08:50,367 --> 00:08:52,533 It's got the funk. It's got the sting. 265 00:08:52,533 --> 00:08:53,800 A destination dish. 266 00:08:59,266 --> 00:09:01,634 So, welcome to downtown Milford, Ohio, 267 00:09:01,634 --> 00:09:04,600 population 6,709. 268 00:09:04,600 --> 00:09:05,734 And after today's show, 269 00:09:05,734 --> 00:09:07,900 well, it'll probably be like 16,000-plus 270 00:09:07,900 --> 00:09:10,166 because, I'll tell ya, this is a great one. 271 00:09:10,166 --> 00:09:12,000 Two brothers, they've always watched Triple D 272 00:09:12,000 --> 00:09:13,266 and they got the inspiration and said, 273 00:09:13,266 --> 00:09:14,533 "You know what? Let's open a diner. 274 00:09:14,533 --> 00:09:15,734 Not just any diner, though. 275 00:09:15,734 --> 00:09:17,600 Let's open up a modern diner." 276 00:09:17,600 --> 00:09:19,066 This is The Governor. 277 00:09:20,734 --> 00:09:23,467 I got four grilled cheese about to come off the flattop. 278 00:09:23,467 --> 00:09:25,533 The Governor is everybody's favorite. 279 00:09:25,533 --> 00:09:26,900 Plating up John Dandy. 280 00:09:26,900 --> 00:09:28,533 When you heard about the diner opening up, 281 00:09:28,533 --> 00:09:29,500 what did you think? 282 00:09:29,500 --> 00:09:30,600 I was super-excited. 283 00:09:30,600 --> 00:09:33,533 It's a classic diner but it has some modern feel to it. 284 00:09:33,533 --> 00:09:34,467 It's so unique. 285 00:09:34,467 --> 00:09:36,100 It's big flavor. It's big portions. 286 00:09:36,100 --> 00:09:37,533 It's big-pants eatin'. 287 00:09:37,533 --> 00:09:39,533 "Big-pants eatin'." 288 00:09:39,533 --> 00:09:41,867 And it seems like everything's a little bigger 289 00:09:41,867 --> 00:09:44,734 when it comes to brothers Paul and Neil Barraco. 290 00:09:44,734 --> 00:09:48,100 Is everybody in your family of the sasquatch size? 291 00:09:48,100 --> 00:09:50,634 Sister's 5'11", Mom's 5'11", Dad's 6'3". 292 00:09:50,634 --> 00:09:52,367 So give me the rundown. 293 00:09:52,367 --> 00:09:54,900 For me, as a chef, I've been watching your show since it started. 294 00:09:54,900 --> 00:09:57,166 When you think of diners, man, you get lasagna, 295 00:09:57,166 --> 00:09:58,634 you can get, you know, Greek food, 296 00:09:58,634 --> 00:09:59,867 you can get a club sandwich. 297 00:09:59,867 --> 00:10:01,266 And we wanted to have this menu 298 00:10:01,266 --> 00:10:03,467 that had zero boundaries to it. 299 00:10:03,467 --> 00:10:05,634 A couple of Governor Tso's Chicken Sandwiches here. 300 00:10:05,634 --> 00:10:08,266 Governor Tso's is phenomenal. 301 00:10:08,266 --> 00:10:10,900 Paul takes 20 or 30 spices and combines 'em. 302 00:10:10,900 --> 00:10:12,600 It's an amazing chicken sandwich. 303 00:10:12,600 --> 00:10:14,266 -What's our first dish? -Szechuan dry rub 304 00:10:14,266 --> 00:10:16,100 for the Governor Tso's Chicken Sandwich. 305 00:10:16,100 --> 00:10:17,900 Dark chili powder here, toasted caraway. 306 00:10:17,900 --> 00:10:19,000 He gets carried away with that. 307 00:10:19,000 --> 00:10:20,000 [Paul chuckles] 308 00:10:20,000 --> 00:10:23,367 Cinnamon, a little MSG, 5 spice, brown mustard, 309 00:10:23,367 --> 00:10:25,800 cayenne, onion powder, comino... 310 00:10:25,800 --> 00:10:27,533 Listen to you, with your Spanish. 311 00:10:27,533 --> 00:10:30,533 [Paul] Garlic powder, black pepper and salt. 312 00:10:30,533 --> 00:10:31,600 Give this a little whisk. 313 00:10:31,600 --> 00:10:33,467 That's a normal-size whisk for everybody at home. 314 00:10:33,467 --> 00:10:35,166 It's just he has a monster hand. 315 00:10:35,166 --> 00:10:36,266 [Guy] Now to the chicken breast. 316 00:10:36,266 --> 00:10:38,800 We're gonna make a brine/dredge. 317 00:10:38,800 --> 00:10:40,634 So we start off with a little bit of rice flour, 318 00:10:40,634 --> 00:10:43,533 a little buttermilk and some dill pickle juice, 319 00:10:43,533 --> 00:10:45,000 -a little bit of rub. -Okay. 320 00:10:45,000 --> 00:10:46,800 Chicken in. These have been jaccarded. 321 00:10:46,800 --> 00:10:48,266 "Jaccarded!" 322 00:10:48,266 --> 00:10:50,333 Let me pick up that word that you just dropped. 323 00:10:51,533 --> 00:10:54,100 It's like the ultimate tenderizing method. 324 00:10:54,100 --> 00:10:55,867 [Paul] Let this sit at least overnight. 325 00:10:55,867 --> 00:10:57,367 What are we gonna dredge that in to fry it? 326 00:10:57,367 --> 00:10:59,900 AP flour, rice flour, potato starch, 327 00:10:59,900 --> 00:11:02,166 and some of our Szechuan spice blend. 328 00:11:02,166 --> 00:11:04,000 Dredge our chickens. 329 00:11:04,000 --> 00:11:06,367 So we deep-fry that. What else goes with the sandwich? 330 00:11:06,367 --> 00:11:08,367 Lemon ginger mayonnaise, kewpie mayonnaise, 331 00:11:08,367 --> 00:11:10,533 Dijon, roasted garlic oil that we make in-house. 332 00:11:10,533 --> 00:11:12,166 -Of course they do. -Lemon juice, 333 00:11:12,166 --> 00:11:15,266 lime juice, ginger puree, MSG, a little bit of salt, 334 00:11:15,266 --> 00:11:16,800 -white pepper. -All right. 335 00:11:16,800 --> 00:11:19,000 Slaw. We're gonna have kewpie mayonnaise, 336 00:11:19,000 --> 00:11:22,700 sour cream, Thai chili sauce, apple cider vinegar, 337 00:11:22,700 --> 00:11:24,900 local honey, salt and pepper. 338 00:11:24,900 --> 00:11:27,900 Green cabbage, red cabbage, carrot ribbons. 339 00:11:27,900 --> 00:11:29,467 Very angry fryer. 340 00:11:29,467 --> 00:11:30,634 [Paul chuckles] "Angry fryer." 341 00:11:30,634 --> 00:11:34,266 Dried apricot, green onion, chopped fresh dill, 342 00:11:34,266 --> 00:11:35,900 sunflower seed for some crunch, 343 00:11:35,900 --> 00:11:38,734 -jalapeno... -Mix up the slaw. 344 00:11:39,533 --> 00:11:40,700 [Paul] Lemon ginger mayonnaise. 345 00:11:40,700 --> 00:11:42,266 We're gonna go on with our quick pickles. 346 00:11:42,266 --> 00:11:44,266 We'll take our chicken breast fresh out of the fryer. 347 00:11:44,266 --> 00:11:46,867 We've got brown butter here, Szechuan rub. 348 00:11:46,867 --> 00:11:49,333 Gonna go onto our bun. Slaw. 349 00:11:50,100 --> 00:11:51,800 Top with the old knife. 350 00:11:51,800 --> 00:11:55,233 The interesting thing is you make food for your size. 351 00:11:57,800 --> 00:11:59,734 That's not the same as every other chicken sandwich. 352 00:11:59,734 --> 00:12:01,734 You have more herbs and spices in this 353 00:12:01,734 --> 00:12:02,867 than anything I've ever seen. 354 00:12:04,266 --> 00:12:07,867 It's got the Southern style chicken, 355 00:12:07,867 --> 00:12:08,900 the sauce, crunchy. 356 00:12:08,900 --> 00:12:11,600 But that brown butter blew the spice. 357 00:12:11,600 --> 00:12:13,367 I will rip that off all day long. 358 00:12:13,367 --> 00:12:15,000 Pulling chicken from the fryer. 359 00:12:15,000 --> 00:12:17,367 It's so crispy, but so juicy. 360 00:12:17,367 --> 00:12:18,867 [man] The Barracos, they have big hands. 361 00:12:18,867 --> 00:12:20,700 So you have to smash it together 362 00:12:20,700 --> 00:12:21,734 to be able to eat it. 363 00:12:21,734 --> 00:12:24,100 [man 2] The lemon mayo with the coleslaw 364 00:12:24,100 --> 00:12:26,367 adds a brightness to the flavor. 365 00:12:26,367 --> 00:12:27,867 -It's my go-to. -So it doesn't matter that 366 00:12:27,867 --> 00:12:29,100 you got some down the front of your shirt. 367 00:12:29,100 --> 00:12:30,800 That doesn't take long. 368 00:12:30,800 --> 00:12:31,700 [man 3] I love this place 369 00:12:31,700 --> 00:12:33,000 and what it's done for Historic Milford. 370 00:12:33,000 --> 00:12:34,266 It's becoming a destination. 371 00:12:34,266 --> 00:12:36,467 I got a grilled cheese and kimchi tomato coming up. 372 00:12:36,467 --> 00:12:39,467 I had the grilled short rib sandwich with the kimchi soup. 373 00:12:39,467 --> 00:12:40,367 It's delicious. 374 00:12:40,367 --> 00:12:41,600 [Guy] What do you got for me? 375 00:12:41,600 --> 00:12:44,166 Short rib grilled cheese that we serve with a kimchi tomato soup. 376 00:12:44,166 --> 00:12:45,800 These are some boneless short ribs. 377 00:12:45,800 --> 00:12:46,867 Season these on one side 378 00:12:46,867 --> 00:12:48,600 and then we're gonna put these on the flattop. 379 00:12:48,600 --> 00:12:49,634 Some salt and pepper. 380 00:12:49,634 --> 00:12:51,367 After these brown up on both sides... 381 00:12:51,367 --> 00:12:54,100 Just shaved red onions. These are gonna kind of melt into the meat. 382 00:12:54,100 --> 00:12:55,700 [Guy] More braising liquid from last time? 383 00:12:55,700 --> 00:12:56,600 [Paul] It is. 384 00:12:56,600 --> 00:12:58,900 Worcestershire sauce, soy sauce... 385 00:12:58,900 --> 00:13:00,266 -And a little red wine. -You got it. 386 00:13:00,266 --> 00:13:01,634 [Paul] We're gonna cover the short ribs. 387 00:13:01,634 --> 00:13:04,600 -In the oven how long? -350 for about four hours. 388 00:13:04,600 --> 00:13:06,467 -[Guy] Until we just... -Shred it. 389 00:13:06,467 --> 00:13:09,467 -Okay, Chef. -Moving on to our kimchi and tomato soup. 390 00:13:09,467 --> 00:13:12,266 A little bit of butter down, julienned sweet onions, 391 00:13:12,266 --> 00:13:13,166 salt and pepper. 392 00:13:13,166 --> 00:13:14,500 Onions are caramelized. 393 00:13:14,500 --> 00:13:16,367 [Paul] San Marzano tomato, 394 00:13:16,367 --> 00:13:18,634 roasted garlic, some basil, gochujang. 395 00:13:18,634 --> 00:13:21,533 So I'm assuming that's where you're getting your kimchi reference. 396 00:13:21,533 --> 00:13:23,000 [Paul] Yes. A little bit of funk. 397 00:13:23,000 --> 00:13:25,467 Veg base, and then we go in with heavy whipping cream 398 00:13:25,467 --> 00:13:26,634 and a little salt and pepper. 399 00:13:26,634 --> 00:13:30,000 And this cooks on medium heat about an hour. 400 00:13:30,000 --> 00:13:31,100 Now you hit it with the pecorino? 401 00:13:31,100 --> 00:13:32,467 [Paul] Hit it with the pecorino now. 402 00:13:32,467 --> 00:13:34,266 Blend. Sourdough bread. 403 00:13:34,266 --> 00:13:36,367 For our grilled cheese, I wanted to have American in there. 404 00:13:36,367 --> 00:13:37,500 We have sharp provolone. 405 00:13:37,500 --> 00:13:38,967 Everything's grated in-house. 406 00:13:40,100 --> 00:13:41,367 Our short rib back on. 407 00:13:41,367 --> 00:13:42,533 Puts a little texture to it. 408 00:13:42,533 --> 00:13:44,100 [Paul] We're gonna hit this with soy sauce 409 00:13:44,100 --> 00:13:45,533 that we just thin out with some water. 410 00:13:45,533 --> 00:13:46,634 This guy's nonstop. 411 00:13:46,634 --> 00:13:48,734 [Paul] And then we got that great crust on the bread. 412 00:13:48,734 --> 00:13:50,266 Kimchi and tomato soup. 413 00:13:50,266 --> 00:13:52,166 And that's it. That's our finished product there. 414 00:13:58,367 --> 00:13:59,800 Bro, that is delicious. 415 00:14:03,266 --> 00:14:05,367 And it is kimchi tomato soup. 416 00:14:05,367 --> 00:14:07,700 It's got the funk. It's got the sting. 417 00:14:07,700 --> 00:14:09,900 It's got some of the depth. 418 00:14:09,900 --> 00:14:13,000 That unctuous short rib, rich and deep. 419 00:14:13,000 --> 00:14:15,734 People are gonna be driving from all over the country. 420 00:14:17,166 --> 00:14:18,533 A destination dish. 421 00:14:19,500 --> 00:14:21,634 Goin' on with the beef for the grilled cheese. 422 00:14:21,634 --> 00:14:24,700 The beef is very tender, juicy. 423 00:14:24,700 --> 00:14:26,367 [man] Dipping it into the tomato soup, 424 00:14:26,367 --> 00:14:28,734 you're getting a little bit something more deluxe. 425 00:14:28,734 --> 00:14:31,467 A lot of texture to it. It's awesome. 426 00:14:31,467 --> 00:14:32,800 I got a lamb French dip. 427 00:14:32,800 --> 00:14:33,900 You gotta go to The Governor. 428 00:14:33,900 --> 00:14:35,600 It exceeded our expectations. 429 00:14:35,600 --> 00:14:37,266 [Guy] Yeah. They're pretty awesome dudes too. 430 00:14:37,266 --> 00:14:38,266 [Guy] This is not a diner. 431 00:14:38,266 --> 00:14:39,900 This is a really dynamite restaurant 432 00:14:39,900 --> 00:14:42,100 that's masking itself as a diner. 433 00:14:42,100 --> 00:14:43,000 -Thank you so much. -Well done. 434 00:14:43,000 --> 00:14:44,367 You're batting at a different level. 435 00:14:44,367 --> 00:14:45,433 Well, that means a lot. 436 00:14:47,266 --> 00:14:49,166 [Guy] Coming up, an east coast transplant 437 00:14:49,166 --> 00:14:50,266 in Bend, Oregon... 438 00:14:50,266 --> 00:14:51,367 -The real deal. -Mmm-hmm. 439 00:14:51,367 --> 00:14:53,100 ...putting out polish flavor... 440 00:14:53,100 --> 00:14:54,800 Mmm! That's so good. 441 00:14:54,800 --> 00:14:56,367 ...like crazy cabbage... 442 00:14:56,367 --> 00:14:58,166 People must lose their minds. 443 00:14:58,166 --> 00:15:00,166 ...and real-deal pierogies. 444 00:15:00,166 --> 00:15:01,734 They really are an experience. Outstanding. 445 00:15:07,867 --> 00:15:09,166 So I'm here in Bend, Oregon. 446 00:15:09,166 --> 00:15:11,166 I used to come up here all the time when I was a kid to go skiing. 447 00:15:11,166 --> 00:15:13,734 And about four years ago, did Guy's Family Road Trip 448 00:15:13,734 --> 00:15:15,166 and we came up here with the RVs. 449 00:15:15,166 --> 00:15:16,734 So we're walking around one day, all the families, 450 00:15:16,734 --> 00:15:18,467 and we see this food court area, 451 00:15:18,467 --> 00:15:20,734 all these trailers, trying to make a decision what to get. 452 00:15:20,734 --> 00:15:22,533 And in the back, I see this red wagon 453 00:15:22,533 --> 00:15:24,900 and they're selling pierogies. And I'm a sucker for a good pierogi. 454 00:15:24,900 --> 00:15:26,467 Little did I know I was getting pierogies 455 00:15:26,467 --> 00:15:27,500 with a side of entertainment. 456 00:15:27,500 --> 00:15:29,900 This is Big Ski's Pierogis. 457 00:15:30,967 --> 00:15:32,166 All right, we're about to pop up. 458 00:15:33,500 --> 00:15:34,500 Out of this world. 459 00:15:34,500 --> 00:15:35,500 What's up, Johnny? 460 00:15:35,500 --> 00:15:36,467 [man] Kind of like a cult following. 461 00:15:36,467 --> 00:15:38,166 Now people just adore this place 462 00:15:38,166 --> 00:15:39,166 and what he does. 463 00:15:39,166 --> 00:15:40,166 Monstahs up. 464 00:15:40,166 --> 00:15:41,967 Nobody makes pierogies like Richie. 465 00:15:41,967 --> 00:15:43,166 -[Guy] The real deal. -Mmm-hmm. 466 00:15:43,166 --> 00:15:44,967 Hey, guys. Have you ever had a pierogi? 467 00:15:44,967 --> 00:15:47,634 You can tell his passion when he starts to talk about 468 00:15:47,634 --> 00:15:49,166 what pierogies mean to him. 469 00:15:49,166 --> 00:15:52,000 [Guy] Which goes back to Rich Winiarski's Polish roots 470 00:15:52,000 --> 00:15:54,166 back when he was living on the east coast 471 00:15:54,166 --> 00:15:55,734 before he was a prison guard 472 00:15:55,734 --> 00:15:57,734 and before he retired to Oregon 473 00:15:57,734 --> 00:15:59,066 to be a ski bum. 474 00:16:00,166 --> 00:16:01,734 You come up here so you can ski, 475 00:16:01,734 --> 00:16:03,066 find out there's no polish food. 476 00:16:03,066 --> 00:16:04,500 I had a Christmas party. 477 00:16:04,500 --> 00:16:06,166 My wife asked me to make some pierogies. 478 00:16:06,166 --> 00:16:07,900 -Right. -And I fed like 12 neighbors. 479 00:16:07,900 --> 00:16:10,367 And the next thing you know is I'm in a pierogi cart. 480 00:16:10,367 --> 00:16:11,367 And how many food trucks are in here? 481 00:16:11,367 --> 00:16:13,166 We got Americana Burgers. 482 00:16:13,166 --> 00:16:15,066 Board. They make cheese boards. 483 00:16:15,066 --> 00:16:16,166 Tacos A Catrina, 484 00:16:16,166 --> 00:16:17,266 Cheesecake truck, 485 00:16:17,266 --> 00:16:18,367 Bigfoot Barbecue, 486 00:16:18,367 --> 00:16:20,500 Thailandia, Juno Sushi, 487 00:16:20,500 --> 00:16:21,467 The Podski Bar, 488 00:16:21,467 --> 00:16:22,900 and Mother Shuckers. 489 00:16:22,900 --> 00:16:24,367 [Guy] But you're the anchor in the back here. 490 00:16:24,367 --> 00:16:25,634 I see you just drawing them in. 491 00:16:25,634 --> 00:16:27,500 Here's your Super OGs. 492 00:16:27,500 --> 00:16:29,266 Super OGs are amazing. 493 00:16:29,266 --> 00:16:32,166 It's a loaded potato wrapped in a dumpling. 494 00:16:32,166 --> 00:16:33,166 S-O-G. 495 00:16:33,166 --> 00:16:34,734 -Why "S"? -"Super." 496 00:16:35,900 --> 00:16:37,100 [Rich] We're gonna make our pierogi dough. 497 00:16:37,100 --> 00:16:39,166 -So AP flour. -Some sour cream, 498 00:16:39,166 --> 00:16:42,100 salt, eggs. We're gonna add some hot water. 499 00:16:42,100 --> 00:16:43,166 Turn the mixer on. 500 00:16:43,166 --> 00:16:45,100 -When it gets tacky... -We're good to go. 501 00:16:45,100 --> 00:16:46,000 [Guy] Got you. 502 00:16:46,000 --> 00:16:47,500 We're gonna make some farmer's cheese. 503 00:16:47,500 --> 00:16:49,066 So for a guy that was a prison guard 504 00:16:49,066 --> 00:16:51,066 is now making his own cheese 505 00:16:51,066 --> 00:16:53,000 in a little truck in snowy Bend, Oregon. 506 00:16:53,000 --> 00:16:54,000 You got that right. 507 00:16:54,000 --> 00:16:55,066 Throw the salt in, 508 00:16:55,066 --> 00:16:56,166 put in our whole milk. 509 00:16:56,166 --> 00:16:58,000 We're gonna bring this up to 180. 510 00:16:58,000 --> 00:17:00,166 While that's happening, we're gonna sour some milk. 511 00:17:00,166 --> 00:17:02,266 -White vinegar. -We just made buttermilk. 512 00:17:02,266 --> 00:17:03,533 [Rich] And then the magic happens. 513 00:17:03,533 --> 00:17:05,166 That just doesn't work that quick. 514 00:17:05,166 --> 00:17:07,066 Look at that. I'm impressed, buddy. 515 00:17:07,066 --> 00:17:09,100 Got a lot goin' on to be makin' your own cheese. 516 00:17:09,100 --> 00:17:10,967 -Let it cool. -[Rich] That's it. 517 00:17:10,967 --> 00:17:12,166 All right. Where we at, brother? 518 00:17:12,166 --> 00:17:13,900 We're gonna make the SOG mix. 519 00:17:13,900 --> 00:17:14,900 Applewood bacon, 520 00:17:14,900 --> 00:17:17,066 pepper it a little bit. And then we have fun. 521 00:17:17,066 --> 00:17:19,266 -[Guy] Chop it in the pan. -We do everything in the pan. 522 00:17:19,867 --> 00:17:20,967 This is your prep table. 523 00:17:20,967 --> 00:17:23,734 -Butter, onions... -And that's the mix? 524 00:17:23,734 --> 00:17:25,734 -And the knives again. -Yes, sir. 525 00:17:25,734 --> 00:17:27,000 This guy's got aces. 526 00:17:27,000 --> 00:17:28,000 [Rich] That's it, buddy. 527 00:17:28,000 --> 00:17:29,533 -We let it cool down for the stuffing? -Yes. 528 00:17:29,533 --> 00:17:31,533 [Rich] We start with our backed potato and add pepper, 529 00:17:31,533 --> 00:17:33,734 -salt... -The cheese is money. 530 00:17:33,734 --> 00:17:34,734 [Rich] SOG mix. 531 00:17:34,734 --> 00:17:36,266 I need to smear that all over my body. 532 00:17:36,266 --> 00:17:37,500 This is called Polish butter. 533 00:17:37,500 --> 00:17:39,634 [Guy] Caramelized those onions down nice and sweet. 534 00:17:39,634 --> 00:17:41,266 Lightly mix this. 535 00:17:41,266 --> 00:17:42,900 Here's the pierogi dough. 536 00:17:42,900 --> 00:17:44,100 [Rich] Put it through the sheeter. 537 00:17:44,100 --> 00:17:45,867 We just got that machine, by the way. 538 00:17:45,867 --> 00:17:47,734 You told me four years ago, 539 00:17:47,734 --> 00:17:49,066 "You're gonna need a machine." 540 00:17:49,066 --> 00:17:50,367 Didn't I tell you that? 541 00:17:51,000 --> 00:17:52,166 [Rich] Take our scoopers. 542 00:17:52,166 --> 00:17:53,734 Are we makin' this like we do raviolis? 543 00:17:53,734 --> 00:17:54,634 Pretty much. 544 00:17:54,634 --> 00:17:56,166 Roll it up and over. 545 00:17:56,166 --> 00:17:57,100 [Guy] And that's it. 546 00:17:57,100 --> 00:17:58,266 You get four in an order. 547 00:17:58,266 --> 00:17:59,867 We're gonna boil 'em, air-dry 'em... 548 00:17:59,867 --> 00:18:01,734 -[Guy] Right, and then when it's time for an order... -Time for an order... 549 00:18:01,734 --> 00:18:02,634 ...cast-iron fry. 550 00:18:02,634 --> 00:18:04,100 [Rich] Put a little bit of a crisp on 'em. 551 00:18:05,500 --> 00:18:07,166 Oh, look at that little move. 552 00:18:07,166 --> 00:18:08,533 They're gonna be a little hot. 553 00:18:09,166 --> 00:18:10,367 Sorry. 554 00:18:10,367 --> 00:18:11,533 Professional. 555 00:18:11,533 --> 00:18:12,634 Aah! 556 00:18:14,166 --> 00:18:15,266 So delicious. 557 00:18:15,266 --> 00:18:17,734 You really can taste the passion... 558 00:18:19,634 --> 00:18:21,066 and dedication you have to this. 559 00:18:21,066 --> 00:18:22,500 They really are an experience. 560 00:18:22,500 --> 00:18:24,266 It's outstanding. 561 00:18:24,266 --> 00:18:26,367 [Rich] Three orders of Super OG goin' down. 562 00:18:26,367 --> 00:18:27,467 It's just so good. 563 00:18:27,467 --> 00:18:29,367 It's everything you want kind of all wrapped up in one. 564 00:18:29,367 --> 00:18:31,066 I could eat so many. 565 00:18:31,066 --> 00:18:32,467 [Guy] He really goes another level with them. 566 00:18:32,467 --> 00:18:33,367 -Right? -Yeah, for sure. 567 00:18:33,367 --> 00:18:34,367 Every single one's unique 568 00:18:34,367 --> 00:18:35,734 and it's like a party in your mouth. 569 00:18:35,734 --> 00:18:37,900 They're delicious and there's something for everybody. 570 00:18:37,900 --> 00:18:39,500 -What is this? -That's called The King. 571 00:18:39,500 --> 00:18:42,867 It's got dungy, snow crab, blue crab, scallops, 572 00:18:42,867 --> 00:18:44,467 shrimp, some shallots 573 00:18:44,467 --> 00:18:46,500 and a little bit of love. 574 00:18:46,500 --> 00:18:48,367 Steak morel with sauteed onions. 575 00:18:48,367 --> 00:18:50,967 Mmm! That's so good. 576 00:18:50,967 --> 00:18:52,634 I definitely wanna experience more Polish food 577 00:18:52,634 --> 00:18:53,734 after just having this. 578 00:18:53,734 --> 00:18:55,967 We've got golumpkis for Scotty. Let's go. 579 00:18:55,967 --> 00:18:57,166 What's a golumpki? 580 00:18:57,166 --> 00:18:58,266 It'll blow your mind. 581 00:18:58,266 --> 00:19:00,166 [man] It's like a giant meatball wrapped in cabbage. 582 00:19:00,166 --> 00:19:02,166 And you just bite into it and it's amazing. 583 00:19:02,166 --> 00:19:03,867 So stuffed cabbage is what we're making. 584 00:19:03,867 --> 00:19:05,634 Yes, sir. First, we're gonna take a head of cabbage. 585 00:19:05,634 --> 00:19:07,634 -Okay. -We're gonna core it. 586 00:19:07,634 --> 00:19:09,367 Just poach the leaves. 587 00:19:09,367 --> 00:19:11,467 Once it gets water in between the veins, 588 00:19:11,467 --> 00:19:12,867 they'll all start peeling. 589 00:19:12,867 --> 00:19:14,166 We're gonna let 'em cool for a second. 590 00:19:14,166 --> 00:19:15,367 What are we stuffin' 'em with? 591 00:19:15,367 --> 00:19:17,867 [Rich] All-purpose seasoning, uncooked white rice, 592 00:19:17,867 --> 00:19:19,634 ground pork, ground beef. 593 00:19:19,634 --> 00:19:21,500 And then we have a mixing party. 594 00:19:21,500 --> 00:19:22,867 So I'm gonna get about 4 ounces, 595 00:19:22,867 --> 00:19:24,000 -give or take a half ounce. -Right. 596 00:19:24,000 --> 00:19:26,266 Then we take the cabbage leaf and put it in your palm. 597 00:19:26,266 --> 00:19:28,266 You don't wanna squeeze this too hard. 598 00:19:28,266 --> 00:19:30,266 That's it. Badda-boom, badda-bang. 599 00:19:30,266 --> 00:19:32,467 So at the end, we're smear the tomato paste on top. 600 00:19:32,467 --> 00:19:33,734 [Rich] Add my chicken broth. 601 00:19:33,734 --> 00:19:35,467 -Plastic wrap and foil. -Yes, sir. 602 00:19:35,467 --> 00:19:36,734 And then we'll bake it off in the oven. 603 00:19:36,734 --> 00:19:39,166 -Two hours, 350. -Two hours? 604 00:19:39,166 --> 00:19:40,367 And then you're gonna let it rest. 605 00:19:40,367 --> 00:19:42,000 And then you're gonna go for another hour. 606 00:19:42,634 --> 00:19:44,000 That doesn't make any sense. 607 00:19:44,000 --> 00:19:46,000 [whistles] 608 00:19:46,000 --> 00:19:48,166 [Rich] You want your cabbage to come out like butter. 609 00:19:48,533 --> 00:19:49,734 Onions. 610 00:19:52,066 --> 00:19:54,000 Wow, there's a lot in there. 611 00:19:56,367 --> 00:19:59,467 It is butter. The cabbage just melts. 612 00:20:01,367 --> 00:20:03,367 You got the right amount of the pork and the beef in there, 613 00:20:03,367 --> 00:20:05,166 simply seasoned, not overdone. 614 00:20:05,166 --> 00:20:06,467 Great texture inside of it. 615 00:20:06,467 --> 00:20:08,367 People must lose their mind. 616 00:20:08,367 --> 00:20:09,467 Delicious. 617 00:20:09,467 --> 00:20:10,867 Here's your golumpki. 618 00:20:10,867 --> 00:20:13,266 -I call it a yumskis. -It should be called a yumski. 619 00:20:13,266 --> 00:20:14,266 We're signing a petition. 620 00:20:14,266 --> 00:20:15,500 Cabbage changed over to golumpki. 621 00:20:15,500 --> 00:20:16,734 [woman] You bite into it and you're like, 622 00:20:16,734 --> 00:20:19,367 "I just feel like I hugged my grandmother." 623 00:20:19,367 --> 00:20:20,734 You really gotta get it in your face. 624 00:20:20,734 --> 00:20:22,166 Come on down to Big Ski's. 625 00:20:22,166 --> 00:20:23,533 Super next, goin' in. 626 00:20:23,533 --> 00:20:25,634 This is the place to stop by absolutely. 627 00:20:25,634 --> 00:20:26,734 Outstanding. 628 00:20:26,734 --> 00:20:28,367 You cook from the heart, man. It's awesome. 629 00:20:28,367 --> 00:20:29,734 -I'm so glad I came back. -Thank you. 630 00:20:29,734 --> 00:20:30,900 Told you I'd be here. 631 00:20:30,900 --> 00:20:32,967 When I come back next time, I wanna see a bigger trailer. 632 00:20:32,967 --> 00:20:34,634 Next time, we're gonna have an 8-top here. 633 00:20:37,266 --> 00:20:38,367 So that's it for this trip. 634 00:20:38,367 --> 00:20:40,867 But don't worry. There's plenty more Triple D joints 635 00:20:40,867 --> 00:20:42,166 all over the country. 636 00:20:42,166 --> 00:20:43,634 I'll be lookin' for you next week 637 00:20:43,634 --> 00:20:46,533 on Diners, Drive-ins and Dives. 638 00:20:46,533 --> 00:20:48,634 [in fancy accent] Oh, is that chicken jaccarded? 639 00:20:48,634 --> 00:20:50,100 Well, of course it is! 640 00:20:50,100 --> 00:20:52,500 -We're dandy. -We're at the Governor's mansion, 641 00:20:52,500 --> 00:20:54,000 you dandy! 642 00:20:54,000 --> 00:20:55,634 No clue where the accent came from 643 00:20:55,634 --> 00:20:56,867 because we're in Cincinnati. 644 00:20:56,867 --> 00:20:58,266 But it sounded good for a second. 645 00:20:58,266 --> 00:20:59,000 I liked it.