1 00:00:00,934 --> 00:00:02,000 You know, people are asking me all the time, 2 00:00:02,000 --> 00:00:03,667 "Hey, Guy, that one joint you checked out 3 00:00:03,667 --> 00:00:05,767 in that one city when you were doing Triple D. 4 00:00:05,767 --> 00:00:07,300 How they doing?" You know, I don't know. 5 00:00:07,300 --> 00:00:08,300 We should check it out. 6 00:00:08,300 --> 00:00:10,667 [engine revving] 7 00:00:10,667 --> 00:00:13,500 [Guy] Over the years, I've seen and tasted it all. 8 00:00:13,500 --> 00:00:15,066 This is ridiculous, dude. 9 00:00:15,066 --> 00:00:17,367 But it turns out it was only the beginning. 10 00:00:17,367 --> 00:00:19,867 'Cause Triple D joints have been blowing up, 11 00:00:19,867 --> 00:00:22,100 and we're going back to see what's cooking. 12 00:00:22,100 --> 00:00:23,166 [engine revving] 13 00:00:23,166 --> 00:00:24,467 [Guy] Like on this trip. 14 00:00:24,467 --> 00:00:27,500 We're diving deep for seafood sensations... 15 00:00:27,500 --> 00:00:28,700 I mean, it eats like lobster. 16 00:00:28,700 --> 00:00:29,567 Better than lobster. 17 00:00:29,567 --> 00:00:32,066 [Guy] ...and frying up a lot of fowl. 18 00:00:32,066 --> 00:00:33,300 Four piece fried in the window. 19 00:00:33,300 --> 00:00:35,266 It's a chicken train going to Flavortown. 20 00:00:35,266 --> 00:00:36,734 [imitates train horn blowing] 21 00:00:37,200 --> 00:00:38,700 We've got garlic prawns 22 00:00:38,700 --> 00:00:40,900 and a spicy Thai soup in Los Angeles... 23 00:00:40,900 --> 00:00:43,467 It's like the never-ending bowl over here. 24 00:00:43,467 --> 00:00:46,166 ...crispy cutlets in Colorado Springs... 25 00:00:46,166 --> 00:00:49,100 Another one of those swimsuit dishes. 26 00:00:49,100 --> 00:00:51,700 ...and up the road in Denver, outrageous oysters... 27 00:00:51,700 --> 00:00:54,567 A punch of just, like, crispy goodness. 28 00:00:54,567 --> 00:00:56,100 [Guy] ...and a tower of chicken... 29 00:00:56,100 --> 00:00:57,266 That could feed a small village. 30 00:00:57,266 --> 00:00:59,266 [Guy] ...with a mile-high attitude. 31 00:00:59,266 --> 00:01:00,200 Mmm. 32 00:01:00,200 --> 00:01:01,634 This is really dynamite. 33 00:01:02,867 --> 00:01:05,367 Familiar faces, new places, 34 00:01:05,367 --> 00:01:07,500 and more off-the-hook flavors. 35 00:01:07,500 --> 00:01:09,033 This is Triple D Nation. 36 00:01:15,367 --> 00:01:17,867 Now, back in 2017, I met up with 37 00:01:17,867 --> 00:01:20,166 a couple of my chef buddies in Los Angeles. 38 00:01:20,166 --> 00:01:23,166 So, Aarti and Jet were judges on Guy's Grocery Games. 39 00:01:23,166 --> 00:01:24,900 We had this crazy chef named Jazz, 40 00:01:24,900 --> 00:01:26,767 she comes in and rocks the house. 41 00:01:26,767 --> 00:01:27,967 And I said, "If you win... 42 00:01:27,967 --> 00:01:29,433 "...then we have to go." 43 00:01:29,900 --> 00:01:31,100 So we went and checked out 44 00:01:31,100 --> 00:01:33,000 Jazz's spicy southern Thai menu. 45 00:01:33,000 --> 00:01:35,000 These days, the food is just as hot, 46 00:01:35,000 --> 00:01:36,700 and the joint's even hotter. 47 00:01:36,700 --> 00:01:37,967 This is Jitlada. 48 00:01:41,600 --> 00:01:43,500 Spicy veg and chicken. 49 00:01:43,500 --> 00:01:45,066 [man] LA has such great Thai restaurants, 50 00:01:45,066 --> 00:01:47,667 but this one stands out for a reason. 51 00:01:47,667 --> 00:01:50,066 I like really rich, complex tastes, 52 00:01:50,066 --> 00:01:52,100 and that's what I really enjoy when I come here. 53 00:01:52,100 --> 00:01:54,300 [man 2] Jitlada's not like any other Thai experience 54 00:01:54,300 --> 00:01:56,467 that you have because it's southern Thai. 55 00:01:56,467 --> 00:01:59,166 [Guy] Southern Thai, brought to LA by Jazz Singsanong 56 00:01:59,166 --> 00:02:01,367 and her brother Tui Sungkamee 57 00:02:01,367 --> 00:02:02,934 back in 2006. 58 00:02:04,100 --> 00:02:08,900 This is the prayers that my brother dream of, 59 00:02:08,900 --> 00:02:11,867 to have southern Thai for Thai people. 60 00:02:11,867 --> 00:02:15,400 [Guy] Sadly, Chef Tui passed away in 2017. 61 00:02:15,400 --> 00:02:18,166 But his daughter Sugar is working next to Jazz, 62 00:02:18,166 --> 00:02:20,166 keeping his legacy alive. 63 00:02:20,166 --> 00:02:21,834 This is the pad Thai chicken. 64 00:02:22,967 --> 00:02:25,100 How long have I known you, Jazz? How many years? 65 00:02:25,100 --> 00:02:27,266 Since 2017. 66 00:02:27,266 --> 00:02:30,066 I've eaten at your restaurant a million times. 67 00:02:30,066 --> 00:02:32,367 When we went there for the Diners, Drive-Ins and Dives visit 68 00:02:32,367 --> 00:02:34,700 -I brought Aarti and Jet with me. -Yeah. 69 00:02:34,700 --> 00:02:35,867 -[both laughing] -[Guy] All right. 70 00:02:35,867 --> 00:02:37,800 What is the basis of southern Thai? 71 00:02:37,800 --> 00:02:39,600 Less, uh, sweet. 72 00:02:39,600 --> 00:02:41,200 Way more spicy. 73 00:02:41,200 --> 00:02:42,467 Okay, so what are we gonna make? 74 00:02:42,467 --> 00:02:45,000 -We're gonna make green curry. -Let's see it. 75 00:02:45,000 --> 00:02:46,266 Serrano chili. 76 00:02:46,266 --> 00:02:47,266 All of that? 77 00:02:47,266 --> 00:02:48,467 -Yes. -Mmm-hmm, yeah. 78 00:02:48,467 --> 00:02:49,467 -Jazz! -[Jet laughs] 79 00:02:49,467 --> 00:02:51,700 [Jazz] Thai chili, garlic. 80 00:02:51,700 --> 00:02:52,967 -Red onion. -Yes. 81 00:02:54,266 --> 00:02:56,166 [Guy] Sri Lanka lime skin. 82 00:02:56,166 --> 00:02:57,667 A little of the lime leaves. 83 00:02:57,667 --> 00:02:59,100 [Jazz] Cilantro. 84 00:02:59,100 --> 00:03:00,367 Half of this is green chili. 85 00:03:00,367 --> 00:03:01,634 [Jazz] Water. 86 00:03:04,500 --> 00:03:05,867 Seeds and everything. 87 00:03:05,867 --> 00:03:07,200 [Guy] So, this is raw. 88 00:03:07,200 --> 00:03:09,000 But for the dish it'll be cooked. 89 00:03:09,000 --> 00:03:09,934 Yes, sir. 90 00:03:15,367 --> 00:03:16,467 I start to make water-mouth. 91 00:03:16,467 --> 00:03:17,500 [Aarti] Salivate, yeah. 92 00:03:17,500 --> 00:03:18,867 That's the word I was looking for. 93 00:03:18,867 --> 00:03:20,166 -Next? -[Jazz] Chicken. 94 00:03:20,166 --> 00:03:21,266 -Fish sauce? -Yeah. 95 00:03:21,266 --> 00:03:23,767 [Guy] The eggplant, bamboo shoots. 96 00:03:23,767 --> 00:03:25,266 Sri Lanka lime leaf. 97 00:03:25,266 --> 00:03:26,467 Bell pepper. 98 00:03:26,467 --> 00:03:28,000 [Guy] And then we do the Thai basil. 99 00:03:28,000 --> 00:03:28,834 More chilis? 100 00:03:34,266 --> 00:03:35,367 Dude. 101 00:03:35,367 --> 00:03:36,533 [Aarti] Oh, my gosh. 102 00:03:37,500 --> 00:03:39,400 It is gonna be so hot. 103 00:03:39,400 --> 00:03:41,567 Oh, dude, that's hot. [laughing] Oh, my God. 104 00:03:41,567 --> 00:03:43,667 It just ate the enamel off my teeth. 105 00:03:43,667 --> 00:03:45,000 [Aarti] But there's so much flavor. 106 00:03:45,000 --> 00:03:46,800 -It's not just spicy. -Yeah. 107 00:03:46,800 --> 00:03:48,066 You know, I can't eat a bunch of food 108 00:03:48,066 --> 00:03:50,066 when I'm doing Triple D because I'll pass out 109 00:03:50,066 --> 00:03:51,800 and I'll go into a full-on food coma, 110 00:03:51,800 --> 00:03:53,367 and I literally was in that. 111 00:03:53,367 --> 00:03:56,000 Green curry, it's so popular right now. 112 00:03:56,000 --> 00:03:58,467 -The more you shovel, the more I shovel. -That's right. 113 00:03:58,467 --> 00:04:01,000 Green curry for Triple D Nation. 114 00:04:01,000 --> 00:04:03,066 [man] Guy absolutely nailed it. 115 00:04:03,066 --> 00:04:04,667 He recommended the green curry. 116 00:04:04,667 --> 00:04:06,300 Thought it was the best one I've ever had in my whole life. 117 00:04:06,300 --> 00:04:09,000 It's a huge menu. I'm still exploring it. 118 00:04:09,000 --> 00:04:11,000 Well, the menu, by the way, reads like 119 00:04:11,000 --> 00:04:13,000 the Encyclopedia Britannica. 120 00:04:13,000 --> 00:04:14,266 How many items are on the menu, Sugar? 121 00:04:14,266 --> 00:04:15,367 Three hundred. 122 00:04:15,367 --> 00:04:16,800 -Three-hundred-forty-three. -[Guy] No, there's not. 123 00:04:16,800 --> 00:04:18,166 -Three-hundred-forty-three. -No, there's not. 124 00:04:18,166 --> 00:04:19,567 -No, it is. -Just so you know, 125 00:04:19,567 --> 00:04:22,333 -I feel like I've had 341. -[Sugar chuckles] 126 00:04:22,800 --> 00:04:25,000 Garlic pepper prawn up. 127 00:04:25,000 --> 00:04:26,300 All right, what did you bring me? 128 00:04:26,300 --> 00:04:28,133 -This is the hot item on the menu these days? -Yes. 129 00:04:30,000 --> 00:04:31,100 We cut, we clean 130 00:04:31,100 --> 00:04:33,000 -and we grill the prawn. -[Guy] Okay. 131 00:04:33,000 --> 00:04:34,567 And how is the sauce made? 132 00:04:34,567 --> 00:04:35,734 [Jazz speaking] 133 00:04:40,066 --> 00:04:42,100 Oh, you put oyster sauce in everything. 134 00:04:42,100 --> 00:04:43,066 [Sugar chuckles] 135 00:04:43,066 --> 00:04:44,667 [Jazz speaking] 136 00:04:46,200 --> 00:04:48,767 The sauce will go on top of the prawn. 137 00:04:48,767 --> 00:04:50,367 That's it. The fried garlic 138 00:04:50,367 --> 00:04:53,066 to make it colorful and beautiful. 139 00:04:54,567 --> 00:04:56,867 [Guy] The prawn is so tender. 140 00:04:56,867 --> 00:04:58,400 I mean, it eats like lobster. 141 00:04:58,400 --> 00:04:59,500 Better than lobster. 142 00:04:59,500 --> 00:05:01,467 All right, well, maybe it's better than lobster. 143 00:05:01,467 --> 00:05:02,967 You made it. I'll listen to what you say. 144 00:05:03,567 --> 00:05:04,967 This is delicious. 145 00:05:04,967 --> 00:05:06,567 [server] Garlic pepper prawns. 146 00:05:06,567 --> 00:05:08,300 [man] The flavorful garlic and pepper sauce 147 00:05:08,300 --> 00:05:09,667 is just out of this world. 148 00:05:10,567 --> 00:05:11,800 All right, so tell me what's new. 149 00:05:11,800 --> 00:05:13,867 Are we any bigger, or is it still a long wait 150 00:05:13,867 --> 00:05:15,867 -outside the door? -[Jazz] No, it two-hour wait 151 00:05:15,867 --> 00:05:17,867 because of the taste of the food. 152 00:05:17,867 --> 00:05:19,767 I think the taste of the food is one thing. 153 00:05:19,767 --> 00:05:22,166 But I also think that your smiley personality... 154 00:05:22,166 --> 00:05:23,266 Aww. 155 00:05:23,266 --> 00:05:24,867 [man 2] The personality of Jazz 156 00:05:24,867 --> 00:05:26,867 matches the personality of the food. 157 00:05:26,867 --> 00:05:29,266 After DDD it exploded. 158 00:05:29,266 --> 00:05:31,200 It's just brought floods of people in, 159 00:05:31,200 --> 00:05:33,166 and it couldn't happen to better people. 160 00:05:33,166 --> 00:05:35,300 Can you say the name correctly for me? It's Jitlada? 161 00:05:35,300 --> 00:05:37,400 -[Jazz] Jitlada. -I say it wrong every time. 162 00:05:37,400 --> 00:05:39,467 And I think everybody says "Jit-lada." 163 00:05:39,467 --> 00:05:40,500 But it's Jitlada. 164 00:05:40,500 --> 00:05:41,567 -Yeah, Jitlada. -Jitlada. 165 00:05:41,567 --> 00:05:42,734 Good. Make sure you remember that. 166 00:05:43,667 --> 00:05:45,467 But no matter how you say it... 167 00:05:45,467 --> 00:05:46,400 When we come back, 168 00:05:46,400 --> 00:05:47,767 the queen herself, Jazz, 169 00:05:47,767 --> 00:05:49,100 will whip up another dish. 170 00:05:49,100 --> 00:05:50,300 Whoa, whoa, whoa, whoa. 171 00:05:50,300 --> 00:05:52,333 -You put 'em all in there? -Dude. 172 00:05:55,767 --> 00:05:58,166 Welcome back. Triple D is here in Hollywood 173 00:05:58,166 --> 00:05:59,767 at this restaurant Jitlada 174 00:05:59,767 --> 00:06:02,266 with my great friends Jet Tila, super chef, 175 00:06:02,266 --> 00:06:05,266 and Aarti Sequeira, curry sister from another mister, 176 00:06:05,266 --> 00:06:07,467 but most importantly, Queen Jazz. 177 00:06:07,967 --> 00:06:08,967 Pose it. Could you... 178 00:06:08,967 --> 00:06:11,166 [Jet and Aarti laugh] 179 00:06:11,166 --> 00:06:13,567 All right, my sister. What are we making next? 180 00:06:13,567 --> 00:06:15,467 Tom yum seafood. 181 00:06:15,467 --> 00:06:16,767 What is this? 182 00:06:20,266 --> 00:06:22,367 [Guy] Let's make the dish. The seafood broth, 183 00:06:22,367 --> 00:06:24,233 -lemongrass? -[Jazz] Lemongrass. 184 00:06:25,166 --> 00:06:26,800 That kinda tastes like cardamom. 185 00:06:26,800 --> 00:06:28,300 [Jazz speaking] 186 00:06:28,300 --> 00:06:30,700 -Tomato, Thai mushroom. -[Guy] Okay. 187 00:06:30,700 --> 00:06:33,066 Snapper, scallops, calamari, 188 00:06:33,066 --> 00:06:35,100 green-lipped mussels and a little bit of shrimp. 189 00:06:35,100 --> 00:06:36,667 Whoa, whoa, whoa, whoa. 190 00:06:36,667 --> 00:06:38,400 [Jet and Aarti laugh] 191 00:06:38,400 --> 00:06:41,166 -[Jet] That's one order of soup right there. -[Aarti] I know. 192 00:06:41,166 --> 00:06:43,066 It's okay, it's just flavor, you know? 193 00:06:43,066 --> 00:06:44,266 -Nothing to be-- -Yeah, just flavor. 194 00:06:44,266 --> 00:06:45,700 [Jet and Aarti laugh] 195 00:06:45,700 --> 00:06:47,367 [Jazz speaking] 196 00:06:47,367 --> 00:06:48,834 -[Guy] Fish sauce? -Yeah. 197 00:06:49,867 --> 00:06:51,100 That's magic right there, man. 198 00:06:51,100 --> 00:06:51,967 [Jazz] Sugar. 199 00:06:51,967 --> 00:06:53,300 How many is this normally for? 200 00:06:53,300 --> 00:06:55,467 -Eighteen people? -[Jazz] For Guy only. 201 00:06:55,467 --> 00:06:56,734 [Guy] Oh, man, look at that. 202 00:06:58,500 --> 00:06:59,567 That looks awesome. 203 00:07:02,967 --> 00:07:04,066 Oh, that's great. 204 00:07:05,266 --> 00:07:06,867 Holy cow, is that good. 205 00:07:06,867 --> 00:07:08,467 -[Guy] The citrus in there. -[Aarti] Yeah. 206 00:07:08,467 --> 00:07:09,834 [Aarti] It's so bright. 207 00:07:10,800 --> 00:07:12,667 -The more we eat... -Yeah. 208 00:07:12,667 --> 00:07:14,767 ...the more she fills it back up. 209 00:07:14,767 --> 00:07:17,166 Okay? It's like the never-ending bowl over here. 210 00:07:17,166 --> 00:07:18,367 Spicy mint chicken. 211 00:07:18,367 --> 00:07:19,500 [man] The menu is so huge, 212 00:07:19,500 --> 00:07:21,100 and everything's so delicious, 213 00:07:21,100 --> 00:07:22,467 so you really can't go wrong. 214 00:07:22,467 --> 00:07:24,700 -Can you remember all 343 menu items? -[Jazz] Yes. 215 00:07:24,700 --> 00:07:26,867 -We both know how to cook to-- -Every item? 216 00:07:26,867 --> 00:07:28,367 -You don't have to... -Every item. 217 00:07:28,367 --> 00:07:30,166 Okay, let's try the next one. What else you got? 218 00:07:33,400 --> 00:07:34,600 [Guy] What's in here now? 219 00:07:34,600 --> 00:07:36,000 -What's this? -That's the lotus there. 220 00:07:36,000 --> 00:07:37,567 -That's the lotus stem? -Yes. 221 00:07:37,567 --> 00:07:38,667 What is the name of the soup? 222 00:07:38,667 --> 00:07:40,667 -[Sugar] Coco lotus. -[Guy] So what's in this? 223 00:07:40,667 --> 00:07:42,033 [Jazz speaking] 224 00:07:43,100 --> 00:07:44,667 I steam the fish before I put it in, 225 00:07:44,667 --> 00:07:46,600 because I don't like the fishy smell. 226 00:07:46,600 --> 00:07:48,000 Coconut milk. 227 00:07:48,000 --> 00:07:49,333 Jalapeño. 228 00:07:52,500 --> 00:07:53,567 Bell pepper. 229 00:07:54,367 --> 00:07:55,567 [Guy] And the stems. 230 00:07:56,500 --> 00:07:58,967 [Jazz] Green onion and Serrano. 231 00:08:00,166 --> 00:08:01,367 [Guy] I don't know that I've ever seen 232 00:08:01,367 --> 00:08:03,567 coconut lotus stem soup on a menu. 233 00:08:03,567 --> 00:08:05,367 -No. -I mean, it's not heavy. 234 00:08:05,367 --> 00:08:06,567 It's delicious. 235 00:08:07,266 --> 00:08:09,100 [server] Coco lotus soup. 236 00:08:09,100 --> 00:08:11,000 The tender lotus root, that is so great. 237 00:08:11,000 --> 00:08:12,600 It has a nice sweetness 238 00:08:12,600 --> 00:08:14,500 and complex flavor to it. 239 00:08:14,500 --> 00:08:17,367 The lotus was al dente so it was, like, crunchy 240 00:08:17,367 --> 00:08:18,800 but yet tender. 241 00:08:18,800 --> 00:08:20,367 So it was the perfect balance. 242 00:08:20,367 --> 00:08:22,767 This is one of the best Thai experiences I've ever had. 243 00:08:22,767 --> 00:08:24,000 You want a culture experience? 244 00:08:24,000 --> 00:08:26,600 You want true southern Thai? 245 00:08:26,600 --> 00:08:28,100 You make sure you come visit this place. 246 00:08:28,100 --> 00:08:29,400 This is the queen right here. 247 00:08:29,400 --> 00:08:31,266 You must come, wait in the line. 248 00:08:31,266 --> 00:08:33,400 I promise you will not be disappointed. 249 00:08:33,400 --> 00:08:34,300 You're awesome. 250 00:08:34,300 --> 00:08:35,367 -Aww, thank you. -So great to see you. 251 00:08:35,367 --> 00:08:37,100 -Thank you, thank you. -So great to see you. 252 00:08:37,100 --> 00:08:38,233 -She's the best. -Good to see you. 253 00:08:41,000 --> 00:08:43,367 [Guy] Coming up in Colorado Springs, Colorado... 254 00:08:43,367 --> 00:08:44,100 Forget about it. 255 00:08:44,100 --> 00:08:45,600 [Guy] Authentic Italian... 256 00:08:45,600 --> 00:08:46,567 How many come with an order? 257 00:08:46,567 --> 00:08:48,467 -Three. Three of 'em. -"Tree" do. 258 00:08:48,467 --> 00:08:50,200 [Guy] ...done exactly right. 259 00:08:50,200 --> 00:08:52,166 I wouldn't change a thing about this. 260 00:08:52,166 --> 00:08:54,066 Arancini, my mother's recipe. 261 00:08:55,767 --> 00:08:57,400 You know how everybody on their phone has an app 262 00:08:57,400 --> 00:08:59,066 for finding this place or that place? I don't need that, 263 00:08:59,066 --> 00:09:01,166 because I have GPS. 264 00:09:01,166 --> 00:09:03,567 That's the Guido Pasta Search. 265 00:09:03,567 --> 00:09:05,800 Now, back in 2015, it led me 266 00:09:05,800 --> 00:09:08,300 straight to this joint in Colorado Springs, 267 00:09:08,300 --> 00:09:10,400 where this real-deal Italian guy 268 00:09:10,400 --> 00:09:13,166 was whipping up his mother's real-deal recipes. 269 00:09:13,166 --> 00:09:14,367 This is Paravicini's. 270 00:09:16,200 --> 00:09:18,300 Rigatoni Carmela in the window. 271 00:09:18,300 --> 00:09:21,200 I'm so glad Triple D came to Paravicini's the first time. 272 00:09:21,200 --> 00:09:22,767 I got interviewed on the camera. 273 00:09:22,767 --> 00:09:25,800 It started out with Franco cooking his mother's recipes. 274 00:09:25,800 --> 00:09:28,100 I told him, "I grew up Italian. 275 00:09:28,100 --> 00:09:30,467 This is better than my relatives'. 276 00:09:30,467 --> 00:09:32,867 You can tell Franco's a true Italian 277 00:09:32,867 --> 00:09:34,667 when you bite into his food. 278 00:09:34,667 --> 00:09:37,066 [Guy] She's talking about Franco Pisani, 279 00:09:37,066 --> 00:09:39,634 a real pro when it comes to Italian cooking. 280 00:09:40,800 --> 00:09:43,567 Forget about it. We drink, we eat, we have a good time. 281 00:09:43,567 --> 00:09:45,000 We've only been here for a few seconds 282 00:09:45,000 --> 00:09:46,834 and we've already had a "Forget about it." 283 00:09:48,000 --> 00:09:49,767 Franco cares a lot about his food. 284 00:09:49,767 --> 00:09:52,900 When Triple D came they asked us what was our favorite. 285 00:09:52,900 --> 00:09:54,100 Mine is the arancini. 286 00:09:54,100 --> 00:09:56,066 My mother showed me how to make these. 287 00:09:56,066 --> 00:09:58,100 -So, we're gonna make pesto. -Go for it. 288 00:09:58,100 --> 00:10:00,367 Fresh basil. Okay? 289 00:10:00,367 --> 00:10:02,667 Go get a little bit of oil. Pine nuts. 290 00:10:02,667 --> 00:10:04,400 Do you make the pesto every day? 291 00:10:04,400 --> 00:10:05,300 Every day. 292 00:10:05,300 --> 00:10:08,100 -Parmigiano-Reggiano cheese. -[Guy] Okay. 293 00:10:08,100 --> 00:10:09,600 -We forgot the garlic. -Shall we put the garlic in there? 294 00:10:09,600 --> 00:10:10,700 [Franco] Forgot the garlic. 295 00:10:10,700 --> 00:10:11,967 Every time you forget something, 296 00:10:11,967 --> 00:10:13,367 I take another piece of your bling. 297 00:10:13,367 --> 00:10:15,567 Starting with the gold watch. 298 00:10:15,567 --> 00:10:16,600 So, pesto's done. 299 00:10:16,600 --> 00:10:18,567 That's the foundation of the sauce. 300 00:10:18,567 --> 00:10:20,767 Wanna make the, uh, cream sauce. 301 00:10:20,767 --> 00:10:22,066 -Bechamel. -Okay. 302 00:10:22,066 --> 00:10:23,367 -That you make in-house? -Yes. 303 00:10:23,367 --> 00:10:24,333 Pesto. 304 00:10:24,333 --> 00:10:26,300 I like that pesto. It's got a little grit to it. 305 00:10:26,300 --> 00:10:28,266 Butter, Parmigiano-Reggiano cheese. 306 00:10:28,266 --> 00:10:29,400 There we go. 307 00:10:29,400 --> 00:10:30,634 -[Franco] We're done. -Let me try this. 308 00:10:31,867 --> 00:10:33,200 You just come and get that. 309 00:10:33,200 --> 00:10:34,400 -Next up, the arancini? -[Franco] Yeah. 310 00:10:34,400 --> 00:10:36,300 Olive oil. Red onions. I like the red onions. 311 00:10:36,300 --> 00:10:38,000 They're a little bit of sweet, you know what I mean? 312 00:10:38,000 --> 00:10:40,000 Then we're gonna add the arborio rice. 313 00:10:40,000 --> 00:10:41,100 [Guy] Toast the rice off a little bit. 314 00:10:41,100 --> 00:10:42,467 -Yeah. -And this is chicken stock. 315 00:10:42,467 --> 00:10:44,166 -Yeah. -I can see from all the oil floating 316 00:10:44,166 --> 00:10:45,867 that this is your own chicken stock. 317 00:10:45,867 --> 00:10:47,200 [Franco] Absolutely. Fresh butter. 318 00:10:47,200 --> 00:10:48,900 Some Parmigiano-Reggiano cheese. 319 00:10:48,900 --> 00:10:50,066 You're not light with it. 320 00:10:50,066 --> 00:10:51,367 [Franco] Now a little salt and pepper. 321 00:10:51,367 --> 00:10:54,000 All right, so this is gonna go for about 45 minutes? 322 00:10:54,000 --> 00:10:55,934 -Yeah, about 45 minutes. -Okay. 323 00:10:56,367 --> 00:10:57,867 Lay it out on a sheet pan. 324 00:10:57,867 --> 00:10:59,634 And then let this cool down. 325 00:11:00,467 --> 00:11:02,000 Okay, so this is our risotto 326 00:11:02,000 --> 00:11:03,166 -that's congealed up. -Yeah. 327 00:11:03,166 --> 00:11:04,900 We're gonna make a nice little ball out of it. 328 00:11:04,900 --> 00:11:06,333 Come on down, we're having a ball. 329 00:11:06,967 --> 00:11:08,000 [Franco] Put your finger in there. 330 00:11:08,000 --> 00:11:09,100 Put a couple peas, 331 00:11:09,100 --> 00:11:10,634 -little bit of cheese. -Okay. 332 00:11:11,066 --> 00:11:13,266 Flour, egg, 333 00:11:13,266 --> 00:11:15,100 -and breadcrumbs. -There we go. 334 00:11:15,100 --> 00:11:16,467 -How many come with an order? -Three. 335 00:11:16,467 --> 00:11:17,767 -Three of 'em. -"Tree" do. 336 00:11:17,767 --> 00:11:19,367 -What kind of tree is that? -Arancini tree. 337 00:11:19,367 --> 00:11:20,567 Arancini tree. 338 00:11:20,567 --> 00:11:21,767 Don't you have one? 339 00:11:21,767 --> 00:11:23,367 In the fryer. 340 00:11:23,367 --> 00:11:24,166 [Franco] Then we're gonna take 341 00:11:24,166 --> 00:11:25,433 the sauce we made and plate it all up. 342 00:11:27,000 --> 00:11:29,066 Little more cheese, 'cause you don't get enough. 343 00:11:29,066 --> 00:11:30,634 That's it right there. 344 00:11:31,367 --> 00:11:33,166 [Guy] Ooh, that's a nice crust on that. 345 00:11:33,166 --> 00:11:34,000 Look at that. 346 00:11:34,000 --> 00:11:35,467 -Sweet peas in the middle. -Mmm-hmm. 347 00:11:36,467 --> 00:11:38,467 Mmm. Great job. 348 00:11:38,467 --> 00:11:39,767 -Perfect, thank you. -Great job. 349 00:11:39,767 --> 00:11:42,200 [Franco] Arancini working, sauce going down. 350 00:11:42,200 --> 00:11:44,266 Pre- Triple D, we're selling, like, 351 00:11:44,266 --> 00:11:46,200 10 of those on a Friday night, right? 352 00:11:46,200 --> 00:11:48,266 Now we're rolling a hundred balls a day. 353 00:11:48,266 --> 00:11:49,967 If we ever bring company, 354 00:11:49,967 --> 00:11:52,266 it's like, "The arancinis on Triple D. 355 00:11:52,266 --> 00:11:53,166 You have to try it." 356 00:11:53,166 --> 00:11:55,667 Everything Franco makes is just so good. 357 00:11:55,667 --> 00:11:57,567 Chicken Marco in the window. 358 00:11:57,567 --> 00:11:59,567 Triple D Nation special tonight. 359 00:11:59,567 --> 00:12:01,867 [woman] This is the first time I've had the Chicken Marco. 360 00:12:01,867 --> 00:12:03,800 It was absolutely amazing. 361 00:12:03,800 --> 00:12:05,500 So, we're gonna start by breading our cutlets. 362 00:12:05,500 --> 00:12:07,166 You got a nice chicken breast 363 00:12:07,166 --> 00:12:09,500 into a salt and pepper flour mixture. 364 00:12:09,500 --> 00:12:12,467 We go from flour, egg, and then the breadcrumbs. 365 00:12:12,467 --> 00:12:14,667 Now we're gonna fry this golden-brown, 366 00:12:14,667 --> 00:12:15,967 about five minutes. 367 00:12:16,867 --> 00:12:18,400 We're ready now to frost 368 00:12:18,400 --> 00:12:20,000 the chicken cutlet like a cake. 369 00:12:20,000 --> 00:12:23,266 We are gonna make our ricotta cheese mixture. 370 00:12:23,266 --> 00:12:25,467 Now, the ricotta I use is drier 371 00:12:25,467 --> 00:12:27,266 than a normal ricotta, right? 372 00:12:27,266 --> 00:12:29,567 We got parsley, an egg, 373 00:12:29,567 --> 00:12:32,367 pecorino Romano and Parmigiano Reggiano. 374 00:12:32,367 --> 00:12:34,000 And then the salt and the pepper. 375 00:12:34,000 --> 00:12:35,800 Mix this all together. 376 00:12:35,800 --> 00:12:37,300 We're gonna put that on there. 377 00:12:37,300 --> 00:12:40,200 Put the bruschetta mix, then blanched broccoli, 378 00:12:40,200 --> 00:12:41,467 shredded mozzarella cheese. 379 00:12:42,166 --> 00:12:43,467 And while this is in the oven, 380 00:12:43,467 --> 00:12:46,066 we are going to make a quick Alfredo sauce. 381 00:12:46,600 --> 00:12:48,266 Heavy cream, butter, 382 00:12:48,266 --> 00:12:49,900 Parmigiano Reggiano cheese, 383 00:12:49,900 --> 00:12:52,166 whipped, roasted garlic, cheese. 384 00:12:52,767 --> 00:12:54,533 We're gonna add our pasta. 385 00:12:55,166 --> 00:12:57,100 Nice little pasta nest. 386 00:12:57,100 --> 00:12:59,066 Put that right on to the fettuccine. 387 00:12:59,066 --> 00:13:01,367 Fresh parsley on top. Forget about it. 388 00:13:01,367 --> 00:13:02,767 Chicken Marco. 389 00:13:02,767 --> 00:13:04,600 [woman] You get this crispy chicken. 390 00:13:04,600 --> 00:13:06,767 It's really rich and delicious. 391 00:13:06,767 --> 00:13:09,567 The sauce on the pasta just melts in your mouth. 392 00:13:09,567 --> 00:13:11,000 Spaghetti and meatball. 393 00:13:11,000 --> 00:13:12,900 There's so many favorites I love here, 394 00:13:12,900 --> 00:13:14,266 so it's hard to choose one. 395 00:13:14,266 --> 00:13:15,667 Veal Giuseppe. 396 00:13:15,667 --> 00:13:16,800 I love the Veal Giuseppe. 397 00:13:16,800 --> 00:13:18,000 It's one of my favorite dishes. 398 00:13:18,000 --> 00:13:20,867 I love the tenderness of the veal 399 00:13:20,867 --> 00:13:22,634 with the spiciness of the peppers. 400 00:13:24,800 --> 00:13:27,066 [Guy] Okay, pounding out the veal. 401 00:13:27,066 --> 00:13:28,400 Dredge it in a little bit of salt, pepper, 402 00:13:28,400 --> 00:13:29,800 -uh, flour? -Yeah. 403 00:13:29,800 --> 00:13:32,166 [Franco] Sautéing the veal golden-brown. 404 00:13:32,166 --> 00:13:34,166 -We're gonna start building flavors. -Okay. 405 00:13:34,166 --> 00:13:35,100 [Franco] Little bit of red onion. 406 00:13:35,100 --> 00:13:38,400 Kalamata olives, capers, roasted peppers. 407 00:13:38,400 --> 00:13:40,567 -Spicy Italian sausage. -Okay. 408 00:13:40,567 --> 00:13:41,767 Cherry peppers. 409 00:13:41,767 --> 00:13:42,867 -Italian cherry peppers, man. -Oh, yeah. 410 00:13:42,867 --> 00:13:43,867 -You can't beat 'em. -Forget about it. 411 00:13:43,867 --> 00:13:45,066 Little chicken stock. 412 00:13:45,066 --> 00:13:46,166 Little butter. 413 00:13:46,166 --> 00:13:47,867 We're gonna let that reduce. 414 00:13:47,867 --> 00:13:49,767 Another one of those swimsuit dishes. 415 00:13:49,767 --> 00:13:51,367 [wolf whistle] 416 00:13:52,400 --> 00:13:54,467 Little capellini. Plate up the veal. 417 00:13:54,467 --> 00:13:56,266 Put all the sauce and the goodies on top. 418 00:13:56,266 --> 00:13:58,000 Do a little parsley for color. 419 00:13:58,000 --> 00:13:59,166 And this is how you get it done. 420 00:13:59,166 --> 00:14:00,333 [Franco] That's it. 421 00:14:01,500 --> 00:14:03,100 [Guy] I wouldn't change a thing about this. 422 00:14:03,100 --> 00:14:06,066 That's a real-deal, old-school Italian dish. 423 00:14:06,667 --> 00:14:07,967 -On point, man. -Thank you. 424 00:14:07,967 --> 00:14:11,367 We sell more Veal Giuseppe than we did before the show. 425 00:14:11,367 --> 00:14:13,533 We do about 100 pounds of veal a week. 426 00:14:14,800 --> 00:14:17,667 Calamari Arrabiata. Triple D Nation. 427 00:14:17,667 --> 00:14:19,100 [Guy] This is a pretty cool hang-out. 428 00:14:19,100 --> 00:14:19,900 Feels like a house. 429 00:14:19,900 --> 00:14:21,767 Nice open kitchen. 430 00:14:21,767 --> 00:14:23,867 People come in and it's like going to my house. 431 00:14:23,867 --> 00:14:26,867 We went from busy to stupid-busy. 432 00:14:26,867 --> 00:14:27,767 Thank you, ladies. 433 00:14:27,767 --> 00:14:29,867 I had the loft upstairs, 434 00:14:29,867 --> 00:14:31,800 and I turned that into another restaurant, 435 00:14:31,800 --> 00:14:33,266 and that is called Ristorante Di Sopra, 436 00:14:33,266 --> 00:14:36,000 which means "The Restaurant Upstairs." 437 00:14:36,000 --> 00:14:37,567 [man] It's a little bit more fine dining. 438 00:14:37,567 --> 00:14:39,967 Just fantastic food. 439 00:14:39,967 --> 00:14:41,967 Colorado Springs is very lucky to have Franco 440 00:14:41,967 --> 00:14:43,266 and Paravicini's. 441 00:14:43,266 --> 00:14:45,433 -Well done, brother. Well done. -Thank you, buddy. 442 00:14:48,367 --> 00:14:50,367 [Guy] And coming up, we're headed up to Denver 443 00:14:50,367 --> 00:14:52,467 for some high-flying chicken... 444 00:14:52,467 --> 00:14:54,000 Wow. Nice and tender. 445 00:14:54,000 --> 00:14:55,800 ...meant for the mile-high city. 446 00:14:55,800 --> 00:14:57,166 So there's a lot of flour power. 447 00:14:57,166 --> 00:14:59,000 -Lot of hippies around here. -[Guy chuckles] 448 00:14:59,000 --> 00:15:01,333 I have that Tower of Love here for you. 449 00:15:02,800 --> 00:15:04,667 I love going to Colorado. 450 00:15:04,667 --> 00:15:05,767 I mean, you got great people, 451 00:15:05,767 --> 00:15:07,367 you got great weather, you name it. 452 00:15:07,367 --> 00:15:09,166 And when I was there in 2017, 453 00:15:09,166 --> 00:15:10,266 driving through Longmont 454 00:15:10,266 --> 00:15:11,467 right outside of Boulder, 455 00:15:11,467 --> 00:15:13,667 I found this fried chicken joint. 456 00:15:13,667 --> 00:15:16,266 And as luck would have it, this crispy classic 457 00:15:16,266 --> 00:15:17,967 is still flying high. 458 00:15:17,967 --> 00:15:20,734 The bird is the word at Post Chicken and Beer. 459 00:15:23,767 --> 00:15:25,500 Chicharrónes in the window. 460 00:15:25,500 --> 00:15:27,400 The Post, it's a fun place. 461 00:15:27,400 --> 00:15:29,667 The food is always delicious. 462 00:15:29,667 --> 00:15:30,867 [Brett] Green chili pork shoulder. 463 00:15:30,867 --> 00:15:32,166 [woman] We've been coming to the Post 464 00:15:32,166 --> 00:15:33,567 before Guy came. 465 00:15:33,567 --> 00:15:35,066 He made a great choice coming here. 466 00:15:35,066 --> 00:15:36,367 It's the best chicken in Denver. 467 00:15:36,367 --> 00:15:38,300 [Guy] And fried up by Brett Smith, 468 00:15:38,300 --> 00:15:40,166 who's been spreading his culinary wings 469 00:15:40,166 --> 00:15:42,667 way up in the mile-high city for years. 470 00:15:42,667 --> 00:15:44,734 But not without some pressure. 471 00:15:46,266 --> 00:15:47,900 So, you didn't go traditional fryers. 472 00:15:47,900 --> 00:15:49,367 You go to these pressure fryers. 473 00:15:49,367 --> 00:15:50,667 And why the pressure fryer? 474 00:15:50,667 --> 00:15:52,000 You set the time, you set the temperature, 475 00:15:52,000 --> 00:15:54,000 hit that button, it cooks exactly the same every time. 476 00:15:54,000 --> 00:15:55,500 [Guy] You're cooking white and dark at the same time? 477 00:15:55,500 --> 00:15:57,066 [Brett] C ooking white and dark at the same time. 478 00:15:57,066 --> 00:15:58,467 We just love these pressure fryers. 479 00:15:58,467 --> 00:16:00,166 I think Guy liked them too. 480 00:16:00,166 --> 00:16:02,367 Renders the fat better inside of the chicken. 481 00:16:02,367 --> 00:16:04,367 -Gives you a better skin. -Just builds that crust up. 482 00:16:04,367 --> 00:16:05,166 So, let's get into this. 483 00:16:05,166 --> 00:16:06,233 [Brett] So, the first thing we do 484 00:16:06,233 --> 00:16:07,867 with our chicken, we make a lemon and rosemary brine. 485 00:16:07,867 --> 00:16:10,000 -Okay. -This is some toasted coriander. 486 00:16:10,000 --> 00:16:12,166 Toasted black peppercorn. Crushed chili flakes. 487 00:16:12,166 --> 00:16:14,667 A few bay leaves. Sliced jalapeño. 488 00:16:14,667 --> 00:16:16,166 -Lot of salt. -[Guy] Brown sugar. 489 00:16:16,166 --> 00:16:17,200 Some apple cider vinegar. 490 00:16:17,200 --> 00:16:18,467 -[Guy] Okay. -Water. 491 00:16:18,467 --> 00:16:19,867 We add our fresh rosemary. 492 00:16:19,867 --> 00:16:21,467 Squeeze some lemon in there. 493 00:16:21,467 --> 00:16:22,266 Bring this up to a boil. 494 00:16:22,266 --> 00:16:23,667 [Guy] Let this simmer, 20 minutes? 495 00:16:23,667 --> 00:16:24,734 [Brett] Drain it out. 496 00:16:24,734 --> 00:16:26,734 -And how long we gonna brine the chicken? -Four hours. 497 00:16:27,767 --> 00:16:29,967 All right, flouring has gotta take place. 498 00:16:29,967 --> 00:16:31,166 First part of that is we gotta make 499 00:16:31,166 --> 00:16:32,600 -our house seasoning blend. -Okay. 500 00:16:32,600 --> 00:16:34,100 So, we got some chili powder. 501 00:16:34,100 --> 00:16:36,200 Some cayenne, toasted coriander, 502 00:16:36,200 --> 00:16:39,100 onion powder, garlic powder, black pepper, 503 00:16:39,100 --> 00:16:40,967 -and salt. -Got it. 504 00:16:40,967 --> 00:16:42,767 So then that goes into our rice flour. 505 00:16:42,767 --> 00:16:44,000 So we call this our first flour. 506 00:16:44,000 --> 00:16:44,967 [Guy] First flour. 507 00:16:44,967 --> 00:16:46,100 So there's a lot of flour power around here. 508 00:16:46,100 --> 00:16:47,667 -Lot of hippies around here. -[Guy chuckles] 509 00:16:47,667 --> 00:16:49,867 [Brett] Gets coated in rice flour overnight. 510 00:16:49,867 --> 00:16:50,900 [Guy] Soaks it up. 511 00:16:50,900 --> 00:16:52,500 [Brett] This starts to develop that crust for us. 512 00:16:52,500 --> 00:16:53,867 All right, so we got that chicken that sat 513 00:16:53,867 --> 00:16:55,200 -overnight in the rice flour. -Got it, got it. 514 00:16:55,200 --> 00:16:57,367 -We're hitting it with some buttermilk. -Okay. 515 00:16:57,367 --> 00:17:00,367 So, the second flour is our top-secret, 516 00:17:00,367 --> 00:17:01,800 gluten-free blend. 517 00:17:01,800 --> 00:17:03,166 -Top-secret? -Top-secret. 518 00:17:03,166 --> 00:17:04,900 [Brett] Get this coated up real good. 519 00:17:04,900 --> 00:17:06,300 And then on these towers, 520 00:17:06,300 --> 00:17:07,867 we got the fatter part of the breast, 521 00:17:07,867 --> 00:17:09,200 then we do the two thighs. 522 00:17:09,200 --> 00:17:11,000 The drumsticks, again, getting the fatter parts out. 523 00:17:11,000 --> 00:17:13,467 And then the wings. And then this gets put into this rack like this. 524 00:17:13,467 --> 00:17:15,000 -[Guy] Wow. -Yep. 525 00:17:15,000 --> 00:17:17,066 We cook it 15 minutes at 300 degrees. 526 00:17:17,066 --> 00:17:18,700 That builds up the crust really nice. 527 00:17:18,700 --> 00:17:20,867 It's a chicken train going to Flavortown. 528 00:17:20,867 --> 00:17:23,166 [imitates train horn blowing] 529 00:17:23,166 --> 00:17:24,700 [Brett] This half comes out just like this. 530 00:17:24,700 --> 00:17:26,467 -Bring this rack out. -Uh-huh. 531 00:17:26,467 --> 00:17:27,667 Hit it with our house seasoning. 532 00:17:27,667 --> 00:17:29,500 -Same house seasoning that's in the flour. -Okay. 533 00:17:29,500 --> 00:17:31,166 We're gonna plate this with a breast, 534 00:17:31,166 --> 00:17:33,066 the thigh, a drumstick and a wing. 535 00:17:35,867 --> 00:17:37,867 Wow. Nice and tender. 536 00:17:37,867 --> 00:17:39,266 Not over-seasoned. 537 00:17:40,500 --> 00:17:42,100 The skin's nice and crunchy. 538 00:17:42,100 --> 00:17:44,000 This is really dynamite. 539 00:17:44,000 --> 00:17:45,667 [Brett] Four piece fried in the window. 540 00:17:45,667 --> 00:17:48,500 It's delicious and it's really crispy, really juicy. 541 00:17:48,500 --> 00:17:50,300 All right, Tower of Love coming around. 542 00:17:50,300 --> 00:17:52,000 If you love fried chicken, you gotta get 543 00:17:52,000 --> 00:17:53,100 the fried chicken Tower of Love. 544 00:17:53,100 --> 00:17:54,367 It's got everything 545 00:17:54,367 --> 00:17:57,166 that you could possibly want on it. 546 00:17:57,166 --> 00:17:58,900 We're gonna build this thing. So it's three-level tower. 547 00:17:58,900 --> 00:18:01,166 Eight pieces of our bone-in chicken. 548 00:18:01,166 --> 00:18:03,000 We got our breast, our thigh, 549 00:18:03,000 --> 00:18:04,567 drumstick and wing. 550 00:18:04,567 --> 00:18:06,166 A little bit of pickles right here. 551 00:18:06,166 --> 00:18:08,100 House slaw. That goes down here. 552 00:18:08,100 --> 00:18:09,634 We do eight of our chicken tenders. 553 00:18:11,066 --> 00:18:12,066 And then our thigh fries. 554 00:18:13,500 --> 00:18:15,033 And then on the top level we got our wings. 555 00:18:15,700 --> 00:18:16,867 These are our house-made sauces. 556 00:18:16,867 --> 00:18:19,467 We got some blue cheese, paprika ranch, 557 00:18:19,467 --> 00:18:20,867 black pepper barbecue. 558 00:18:20,867 --> 00:18:22,767 Chicken Tower of Love. 559 00:18:22,767 --> 00:18:25,467 All righty, folks, I have that Tower of Love here for you. 560 00:18:25,467 --> 00:18:26,467 It could feed a small village. 561 00:18:26,467 --> 00:18:28,800 I will eat till I'm stuffed every time. 562 00:18:28,800 --> 00:18:30,600 [man] They're known for their fried chicken, 563 00:18:30,600 --> 00:18:32,600 but their appetizers, those are great. 564 00:18:32,600 --> 00:18:35,166 [Brett] Guy's favorite, chicharrónes. 565 00:18:35,166 --> 00:18:36,166 The chicharrónes, I mean, 566 00:18:36,166 --> 00:18:37,600 it's better than a potato chip. 567 00:18:37,600 --> 00:18:40,066 Saltier, crispier, crunchier. 568 00:18:40,066 --> 00:18:41,500 [Guy] Chicken skins? 569 00:18:41,500 --> 00:18:42,567 Who doesn't love the chicken skin? 570 00:18:42,567 --> 00:18:43,767 -Everybody loves chicken skin. -It's the best part. 571 00:18:43,767 --> 00:18:44,900 This is the first time we've ever had 572 00:18:44,900 --> 00:18:47,567 chicken skin chicharrónes on Triple D. 573 00:18:47,567 --> 00:18:50,300 -You can take the title, my friend. -Gladly. 574 00:18:50,300 --> 00:18:52,567 [server] Garlic mojo baked oysters. 575 00:18:52,567 --> 00:18:55,066 A chicken joint with oysters? Sign me up. 576 00:18:55,066 --> 00:18:56,567 [Brett] Obviously we're all about our fried chicken, 577 00:18:56,567 --> 00:18:58,967 but we wanted to have some new things on our menu, 578 00:18:58,967 --> 00:19:00,166 cater to some different folks. 579 00:19:01,467 --> 00:19:02,767 So, the first thing we're gonna do for this, 580 00:19:02,767 --> 00:19:05,367 we top the oysters with a garlic mojo. 581 00:19:05,367 --> 00:19:07,567 This is a roasted garlic that was puréed a little bit already. 582 00:19:07,567 --> 00:19:09,767 Water in here just to thin this out a touch. 583 00:19:09,767 --> 00:19:10,734 Some lemon juice. 584 00:19:11,166 --> 00:19:12,367 Lemon zest. 585 00:19:12,367 --> 00:19:13,767 White balsamic vinegar. 586 00:19:13,767 --> 00:19:15,166 Salt, garlic powder, 587 00:19:15,166 --> 00:19:16,667 little black pepper, 588 00:19:16,667 --> 00:19:18,300 some fresh thyme and jalapeño. 589 00:19:18,300 --> 00:19:19,567 Give this a little spin. 590 00:19:19,567 --> 00:19:20,900 Some olive oil. 591 00:19:20,900 --> 00:19:22,533 Then we finish this with some green onion. 592 00:19:25,400 --> 00:19:27,400 We got our fresh shucked oysters here. 593 00:19:27,400 --> 00:19:29,100 Top them with a little bit of the mojo. 594 00:19:29,100 --> 00:19:31,100 This is just whipped butter with some fresh garlic 595 00:19:31,100 --> 00:19:32,300 and a little more roasted garlic. 596 00:19:32,300 --> 00:19:34,066 House biscuit breadcrumbs. 597 00:19:34,066 --> 00:19:35,900 These are gonna go in the oven for about five or six minutes 598 00:19:35,900 --> 00:19:38,066 at 375 just till they get nice and golden brown. 599 00:19:39,200 --> 00:19:41,867 We're just gonna plate them on a bed of salt here. 600 00:19:41,867 --> 00:19:43,266 That's it. 601 00:19:43,266 --> 00:19:45,100 Garlic mojo baked oyster in the window. 602 00:19:45,100 --> 00:19:46,467 [man] Oysters are delicious. 603 00:19:46,467 --> 00:19:48,900 A punch of just, like, crispy goodness. 604 00:19:48,900 --> 00:19:52,000 Crust with crumbs and the butter flavor in there. 605 00:19:52,000 --> 00:19:53,166 It's excellent. 606 00:19:53,166 --> 00:19:55,467 They are garlicky, and I am a fan of garlic. 607 00:19:55,467 --> 00:19:57,100 [laughs] 608 00:19:57,100 --> 00:19:59,300 You're a little bit a cross of a truck stop, 609 00:19:59,300 --> 00:20:00,967 to a beer hall, 610 00:20:00,967 --> 00:20:02,266 to a funky chicken joint. 611 00:20:02,266 --> 00:20:03,867 I mean, the whole little giddy-up. It's... 612 00:20:03,867 --> 00:20:05,400 -Yeah. -It's working. 613 00:20:05,400 --> 00:20:07,000 That time when we were originally on the show, 614 00:20:07,000 --> 00:20:07,867 we had two locations. 615 00:20:07,867 --> 00:20:09,467 We now have seven locations. 616 00:20:09,467 --> 00:20:11,367 That's been the most exciting part about it. 617 00:20:11,367 --> 00:20:13,066 Hot chili cauliflower coming up. 618 00:20:13,066 --> 00:20:14,266 [man] When the menu is this good, 619 00:20:14,266 --> 00:20:16,200 I mean, it's no surprise that they're gonna keep growing. 620 00:20:16,200 --> 00:20:17,767 When you fly into Denver, 621 00:20:17,767 --> 00:20:19,700 this is worth jumping in a cab 622 00:20:19,700 --> 00:20:20,900 and getting down here. 623 00:20:20,900 --> 00:20:22,000 -Thank you. Appreciate it. -Nice job, brother. 624 00:20:22,000 --> 00:20:23,333 -Appreciate it. -Great working with ya. 625 00:20:23,867 --> 00:20:25,333 Watch out for this gangster. 626 00:20:28,266 --> 00:20:29,767 Green chili pork shoulder for Guy. 627 00:20:29,767 --> 00:20:31,867 Well, folks, that's just a few of the stories 628 00:20:31,867 --> 00:20:33,867 coming out of this Triple D Nation. 629 00:20:33,867 --> 00:20:36,000 Green curry for Triple D Nation. 630 00:20:36,000 --> 00:20:37,000 Yum! 631 00:20:37,000 --> 00:20:38,767 I made 'em good, Guy made 'em famous. 632 00:20:38,767 --> 00:20:41,266 [Guy] And there are a lot more chapters in this book. 633 00:20:41,266 --> 00:20:42,266 Anything else, folks? 634 00:20:42,266 --> 00:20:43,800 -Would you like some fresh parmesan? -Sure. 635 00:20:43,800 --> 00:20:44,967 Enjoy. 636 00:20:44,967 --> 00:20:46,600 And we're gonna get through 'em all. 637 00:20:46,600 --> 00:20:47,900 So we'll see you next time. 638 00:20:47,900 --> 00:20:49,100 You can be my wet hand, 639 00:20:49,100 --> 00:20:50,400 'cause I get confused with the switch. 640 00:20:50,400 --> 00:20:53,467 I, uh... I don't know that I wanna be referred to 641 00:20:53,467 --> 00:20:55,867 in your friendship circle as "the wet hand." 642 00:20:55,867 --> 00:20:57,000 -[Franco] You know... -Okay? 643 00:20:57,000 --> 00:20:58,667 I don't wanna be known as "the wet hand." 644 00:20:58,667 --> 00:21:00,066 Hey, guess what?