1
00:00:01,567 --> 00:00:02,900
Hey, everybody. I'm Guy Fieri,
and we're rolling out,
2
00:00:02,900 --> 00:00:06,066
looking for America's greatest
Diners, Drive-Ins, and Dives.
3
00:00:06,867 --> 00:00:07,867
This trip...
4
00:00:07,867 --> 00:00:09,266
To drums of flavor town.
5
00:00:09,266 --> 00:00:10,567
We're going from chicken...
6
00:00:10,567 --> 00:00:13,867
That is some crunchy chicken.
7
00:00:13,867 --> 00:00:16,400
To noodles.
I might not leave.
8
00:00:16,400 --> 00:00:19,200
There's elevated
authentic Italian in
Greenwich, Connecticut.
9
00:00:19,200 --> 00:00:21,367
No filler, all thriller.
10
00:00:21,367 --> 00:00:23,867
Pasta cheese
and sweet in Nebraska.
11
00:00:23,867 --> 00:00:25,767
I know it's outside
of downtown Omaha,
12
00:00:25,767 --> 00:00:27,667
but this is worth the drive.
13
00:00:27,667 --> 00:00:30,200
And an all-star lineup
is in Los Angeles...
14
00:00:30,200 --> 00:00:33,000
Tonight is a very special
Diners, Drive-Ins, and Dives.
15
00:00:33,000 --> 00:00:34,567
To watch a championship.
16
00:00:34,567 --> 00:00:36,266
She wears the belt.
17
00:00:36,266 --> 00:00:38,467
Knock out some
heavyweight bird.
18
00:00:38,467 --> 00:00:42,066
That's step four of the
98-step chicken sandwich.
19
00:00:42,900 --> 00:00:44,800
That's all right here,
right now
20
00:00:44,800 --> 00:00:47,333
on Diners, Drive-Ins,
and Dives.
21
00:00:59,667 --> 00:01:01,467
You know, at Triple D,
I am always looking
22
00:01:01,467 --> 00:01:03,066
for the real deal,
the original.
23
00:01:03,066 --> 00:01:05,900
People that are
scratch-making it,
hand-making it,
24
00:01:05,900 --> 00:01:06,967
you're coming from the source.
25
00:01:06,967 --> 00:01:08,900
So I'm here in the
Cos Cob neighborhood
26
00:01:08,900 --> 00:01:10,166
of Greenwich, Connecticut,
27
00:01:10,166 --> 00:01:11,467
right outside
of New York City,
28
00:01:11,467 --> 00:01:12,900
where a husband
and wife team from Italy
29
00:01:12,900 --> 00:01:15,266
have showed up and
opened up a pasta shop.
30
00:01:15,266 --> 00:01:16,800
Now, you could buy
the pasta here,
31
00:01:16,800 --> 00:01:17,967
take it home, and cook it,
32
00:01:17,967 --> 00:01:18,900
or they'll cook it for you.
33
00:01:18,900 --> 00:01:20,967
Either way, you are getting
the real deal.
34
00:01:20,967 --> 00:01:22,967
This is Il Pastaficio.
35
00:01:23,767 --> 00:01:25,767
Ciao. Buon appetito.
36
00:01:25,767 --> 00:01:28,166
Coming to Pastaficio
is always like
37
00:01:28,166 --> 00:01:30,467
returning home to Italy.
38
00:01:30,467 --> 00:01:32,266
Ravioli ricotta and spinach
in the butter right now.
39
00:01:32,266 --> 00:01:34,567
All these dishes have
maybe five ingredients.
40
00:01:34,567 --> 00:01:35,800
You can't fake it.
41
00:01:35,800 --> 00:01:37,100
It's got to be done right.
42
00:01:37,100 --> 00:01:38,634
Ricotta e spinaci ready, guys.
43
00:01:41,567 --> 00:01:43,800
[Guy] That's because
Federico Peradine's heart
44
00:01:43,800 --> 00:01:46,100
still beats for
his home country of Italy
45
00:01:46,100 --> 00:01:49,667
after moving
to the US in 2015.
46
00:01:49,667 --> 00:01:51,367
So how did you come
to the United States?
47
00:01:51,367 --> 00:01:52,867
I was in advertising.
48
00:01:52,867 --> 00:01:54,100
My wife, she asked me,
49
00:01:54,100 --> 00:01:55,567
"Do you mind
to move to the US?"
50
00:01:55,567 --> 00:01:56,667
I say okay.
51
00:01:56,667 --> 00:02:00,500
I attended a culinary school
focused on the pasta.
52
00:02:00,500 --> 00:02:02,000
And then open up
a pasta joint.
53
00:02:02,000 --> 00:02:03,767
Absolutely.
54
00:02:03,767 --> 00:02:06,867
The bigoli veneziani
ready for table one.
55
00:02:06,867 --> 00:02:07,900
[man] The bigoli is great.
56
00:02:07,900 --> 00:02:10,367
It's a duck ragu,
and it's so flavorful.
57
00:02:10,367 --> 00:02:13,200
It's a very unique dish that
I haven't had anywhere else.
58
00:02:13,200 --> 00:02:14,767
All right, so what are we
going to do with the duck?
59
00:02:14,767 --> 00:02:17,867
We are going to take out
the breast for the ragu.
60
00:02:17,867 --> 00:02:19,266
[Guy] And then
we grind those?
61
00:02:19,266 --> 00:02:20,767
-The breast
and the legs.
-Okay.
62
00:02:20,767 --> 00:02:23,667
-[Guy] We roast the bones.
-For 10, 15 minutes.
63
00:02:23,667 --> 00:02:25,266
We put some vegetables.
64
00:02:25,266 --> 00:02:26,767
[Guy] Carrots, onion, celery.
65
00:02:26,767 --> 00:02:29,200
[Frederico] Yeah,
bay leaves and water.
66
00:02:29,200 --> 00:02:31,367
We cook for 12 hours.
67
00:02:31,367 --> 00:02:33,500
-And then we strain it,
and that's the stock.
-[Frederico] Yeah.
68
00:02:33,500 --> 00:02:35,567
Put butter,
a little bit of oil,
69
00:02:35,567 --> 00:02:38,000
carrots, the celery,
the onions.
70
00:02:38,000 --> 00:02:40,266
-In French,
we call that mirepoix.
-You speak French, too?
71
00:02:40,266 --> 00:02:42,367
-Little... poquito.
-Poquito?
72
00:02:42,367 --> 00:02:44,000
[Frederico] We have our duck.
73
00:02:44,000 --> 00:02:45,100
Next, the white wine.
74
00:02:45,100 --> 00:02:47,467
[Frederico] Bay leaves,
black pepper, salt.
75
00:02:47,467 --> 00:02:49,300
We add a little bit of broth.
76
00:02:49,300 --> 00:02:51,033
All right, let's get it.
What are we making, chef?
77
00:02:51,667 --> 00:02:54,100
Bigoli is a very thick pasta
78
00:02:54,100 --> 00:02:55,500
made with eggs,
79
00:02:55,500 --> 00:02:56,700
-double zero,
-Okay.
80
00:02:56,700 --> 00:02:59,200
durum flour and grappa.
81
00:02:59,200 --> 00:03:00,467
-With grappa, really?
-Grappa.
82
00:03:00,467 --> 00:03:02,200
[Guy] All right, so we
mix this up for how long?
83
00:03:02,200 --> 00:03:03,400
[Frederico]
Four or five minutes.
84
00:03:03,400 --> 00:03:05,233
-Let it rest?
-Yeah, for half an hour.
85
00:03:06,767 --> 00:03:08,100
[Guy] What is this?
86
00:03:08,100 --> 00:03:09,300
[Frederico]
This is a bigolaro.
87
00:03:09,300 --> 00:03:12,200
-It was invented
200 years ago.
-No.
88
00:03:12,200 --> 00:03:13,800
[Frederico] We put our dough.
89
00:03:13,800 --> 00:03:15,767
[Guy] It's awesome.
90
00:03:15,767 --> 00:03:19,667
And slowly, slowly, slowly,
it came down the bigoli.
91
00:03:19,667 --> 00:03:23,367
-We have to put the bigoli
inside our pasta machine.
-Okay.
92
00:03:23,367 --> 00:03:26,166
-We have extra virgin oil.
-Extra!
93
00:03:26,166 --> 00:03:27,367
[Frederico] Duck ragu.
94
00:03:27,367 --> 00:03:28,533
[Guy] Look at that.
95
00:03:29,667 --> 00:03:31,166
[Frederico] Bigoli ready.
96
00:03:31,166 --> 00:03:33,367
Taking the time to nest it.
97
00:03:34,100 --> 00:03:35,166
I might not leave.
98
00:03:35,166 --> 00:03:36,467
The jewels of the crown.
99
00:03:36,467 --> 00:03:38,400
We finish with rosemary,
100
00:03:38,400 --> 00:03:42,066
olive oil and
Parmigiano Reggiano. Enjoy.
101
00:03:47,166 --> 00:03:48,800
If someone said
they don't like duck,
102
00:03:48,800 --> 00:03:50,467
this would be the dish
that I would say,
103
00:03:50,467 --> 00:03:52,300
let me introduce you to duck.
104
00:03:52,300 --> 00:03:54,567
It's tender,
great depth of flavor,
105
00:03:54,567 --> 00:03:56,233
no filler, all thriller.
106
00:03:58,066 --> 00:03:59,567
-Outstanding.
-Thank you.
107
00:03:59,567 --> 00:04:00,667
Gives me goosebumps.
108
00:04:01,567 --> 00:04:02,967
Bigoli almost ready.
109
00:04:02,967 --> 00:04:05,867
You can taste the duck.
It's tasty. It's not gamey.
110
00:04:05,867 --> 00:04:08,767
The thick pasta along with
the crumbly duck,
111
00:04:08,767 --> 00:04:10,667
I think it goes
very well together.
112
00:04:10,667 --> 00:04:13,600
So I'll give you a
real great Triple D insight.
113
00:04:13,600 --> 00:04:16,734
Coming soon
will be flavor town,
114
00:04:17,367 --> 00:04:19,600
hard sodas, and hard teas.
115
00:04:19,600 --> 00:04:21,567
And this is the team
from Two Roads Brewing.
116
00:04:21,567 --> 00:04:22,967
Well, just part of the team.
117
00:04:22,967 --> 00:04:24,000
All right,
so tell me about this.
118
00:04:24,000 --> 00:04:25,100
Have you ever had duck ragu?
119
00:04:25,100 --> 00:04:26,000
No.
120
00:04:26,000 --> 00:04:27,367
[Guy] Did you even
know that was duck?
121
00:04:27,367 --> 00:04:29,166
I did not. It's incredible.
122
00:04:29,166 --> 00:04:31,967
Linguina with sugo di pesce
is ready on the pass.
123
00:04:31,967 --> 00:04:32,800
What does the name mean?
124
00:04:32,800 --> 00:04:35,100
In Italy, we have
the Pastificio.
125
00:04:35,100 --> 00:04:38,467
That is the little store where
everything is made inside.
126
00:04:38,467 --> 00:04:40,266
You just added the A to it
127
00:04:40,266 --> 00:04:42,266
-so people
would see pasta
-Yeah.
128
00:04:42,266 --> 00:04:43,567
inside of the name.
129
00:04:43,567 --> 00:04:45,200
Lasagne al tartufo.
130
00:04:45,200 --> 00:04:47,200
This is my favorite lasagne.
131
00:04:47,200 --> 00:04:49,400
I can't find it anywhere else.
132
00:04:49,400 --> 00:04:51,667
We make the lasagne
with tartufo and fungi,
133
00:04:51,667 --> 00:04:53,467
-mushroom and truffle.
-You had me at a look.
134
00:04:53,467 --> 00:04:54,867
-Let's go.
-[Frederico] Eggs.
135
00:04:54,867 --> 00:04:56,467
-[Guy] In the durum flour?
-Yeah, correct.
136
00:04:56,467 --> 00:04:58,100
Then after this,
we'll let it rest.
137
00:04:58,100 --> 00:05:00,867
-And then this is the sheeter
we're going to go to.
-Correct.
138
00:05:00,867 --> 00:05:02,367
So we're going to finish
cooking the pasta
139
00:05:02,367 --> 00:05:03,667
inside of the lasagna.
140
00:05:03,667 --> 00:05:06,400
-With the bechamel that
we make with the truffle.
-Let's go.
141
00:05:06,400 --> 00:05:08,367
[Frederico] Butter,
double zero flour.
142
00:05:08,367 --> 00:05:09,567
[Guy] To make the roux.
143
00:05:09,567 --> 00:05:12,200
Now we are going to season
the milk with the nutmeg
144
00:05:12,200 --> 00:05:14,367
and the salt into the roux.
145
00:05:14,367 --> 00:05:16,500
And we have to whisk
super, super rapid.
146
00:05:16,500 --> 00:05:18,400
-Here you go. You got it.
-Okay. Thank you.
147
00:05:18,400 --> 00:05:20,266
-Thank you.
-What's next.
148
00:05:20,266 --> 00:05:22,200
-[Frederico] Garlic oil.
-Truffle paste.
149
00:05:22,200 --> 00:05:23,367
And the cremini mushroom.
150
00:05:23,367 --> 00:05:24,967
-[Guy] The creminis
that have been sauteed.
-Yeah.
151
00:05:24,967 --> 00:05:26,166
[Guy] Cooks down.
152
00:05:26,166 --> 00:05:27,867
Let's see this come together.
153
00:05:27,867 --> 00:05:29,700
[Frederico] We start with
a plain bechamel,
154
00:05:29,700 --> 00:05:31,000
lasagne,
155
00:05:31,000 --> 00:05:35,367
and now we start to make the
four layers with our bechamel
156
00:05:35,367 --> 00:05:38,667
-with mushroom
and Parmigiano Reggiano.
-Beautiful.
157
00:05:38,667 --> 00:05:41,867
And we go ahead with
the second one, the third one.
158
00:05:41,867 --> 00:05:43,100
[Guy] And then the last one.
159
00:05:43,100 --> 00:05:44,734
[Frederico] 40 minutes, 360.
160
00:05:45,367 --> 00:05:46,667
-Here we go.
-Gorgeous.
161
00:05:46,667 --> 00:05:50,066
[Frederico]
And we finish with truffle
and Parmigiano Reggiano.
162
00:05:55,100 --> 00:05:56,767
[Guy] You get to taste
all the ingredients.
163
00:05:56,767 --> 00:05:57,734
Full of flavor.
164
00:05:57,967 --> 00:05:58,934
Creamy.
165
00:05:59,767 --> 00:06:01,767
You get to enjoy
the handmade pasta.
166
00:06:01,767 --> 00:06:03,166
Delicious.
167
00:06:03,166 --> 00:06:05,000
[Frederico]
Lasagne al tartufo is ready.
168
00:06:05,000 --> 00:06:06,266
-How's the lasagne?
-Fantastic.
169
00:06:06,266 --> 00:06:08,166
I mean, the flavor
on this is unreal.
170
00:06:08,166 --> 00:06:10,567
Great quality and tasty.
171
00:06:10,567 --> 00:06:12,600
It has a great balance
between creamy,
172
00:06:12,600 --> 00:06:14,066
the crisp on top.
173
00:06:14,066 --> 00:06:17,400
This is your
gnocchi San Marzano
and the fusilli al pesto.
174
00:06:17,400 --> 00:06:19,500
It's a celebration
of Italian food,
175
00:06:19,500 --> 00:06:21,367
whether it's prepared
or whether you're
176
00:06:21,367 --> 00:06:23,066
bringing it home to prepare.
177
00:06:23,066 --> 00:06:24,967
We're just talking about
bringing more home for dinner.
178
00:06:24,967 --> 00:06:26,467
So good.
179
00:06:26,467 --> 00:06:28,467
You have such passion
for what you do.
180
00:06:28,467 --> 00:06:30,433
-Thank you.
-Outstanding, my friend.
181
00:06:33,166 --> 00:06:34,266
[Guy] Up next,
182
00:06:34,266 --> 00:06:36,767
I'm bringing a Food Network
posse to Los Angeles.
183
00:06:36,767 --> 00:06:40,266
We are in the home of a
Tournament of Champions champ.
184
00:06:40,266 --> 00:06:42,100
To grab a spiced up sandwich.
185
00:06:42,100 --> 00:06:43,967
I can't even feel
my tongue anymore.
186
00:06:43,967 --> 00:06:45,800
[Guy] They can't be contained.
187
00:06:45,800 --> 00:06:47,967
Oh, I love this
out of the bun move.
188
00:06:49,934 --> 00:06:50,834
Hang on, I'll try again.
189
00:06:51,266 --> 00:06:56,266
[vocalizing]
190
00:06:56,266 --> 00:06:57,634
-[all laugh]
-[claps]
191
00:06:59,266 --> 00:07:01,367
-All right, so where are we?
-Virgil Village.
192
00:07:01,367 --> 00:07:03,000
It's near K-Town.
193
00:07:03,000 --> 00:07:05,066
-You been here before?
-Never.
194
00:07:05,066 --> 00:07:06,567
-You?
-Not yet.
195
00:07:06,567 --> 00:07:08,400
I have.
It's kinda hard to find.
196
00:07:08,400 --> 00:07:09,600
Chef Me Lin.
197
00:07:09,600 --> 00:07:10,934
TOC four champ.
198
00:07:10,934 --> 00:07:11,934
And we're hungry.
199
00:07:11,934 --> 00:07:14,767
And it's a simple neon chicken
on the outside.
200
00:07:14,767 --> 00:07:17,333
Sounds good.
This is daybird.
201
00:07:18,467 --> 00:07:19,734
Chicken's up.
202
00:07:19,734 --> 00:07:21,934
It's a limited menu,
but everything on the menu
203
00:07:21,934 --> 00:07:23,400
is just perfect.
204
00:07:23,400 --> 00:07:24,767
Nashville hot fried chicken,
205
00:07:24,767 --> 00:07:27,600
but in a Sichuan
Chinese ingredient style.
206
00:07:27,600 --> 00:07:29,166
You got the different levels
of spice.
207
00:07:29,166 --> 00:07:30,367
You got the different
dipping sauces.
208
00:07:30,767 --> 00:07:32,000
How do you explain...
209
00:07:32,000 --> 00:07:34,767
I mean, there's just a little
chicken neon on the outside.
210
00:07:34,767 --> 00:07:36,266
They're only open for lunch.
211
00:07:36,266 --> 00:07:38,066
That's how you explain it.
Look for the chicken.
212
00:07:38,066 --> 00:07:39,934
Hey, man, you guys seen
a chicken in a strip mall.
213
00:07:39,934 --> 00:07:41,567
But when you're
a proven winner,
214
00:07:41,567 --> 00:07:44,100
you got license to do things
your own way.
215
00:07:44,100 --> 00:07:47,400
Tonight is a very special
Diners, Drive-Ins and Dives
216
00:07:47,400 --> 00:07:49,867
because we are
in the home of a
217
00:07:49,867 --> 00:07:52,166
Tournament of Champions champ.
218
00:07:52,166 --> 00:07:55,266
From season four,
the one and only
219
00:07:55,266 --> 00:07:56,767
champ Chef Mei Lin.
220
00:07:56,767 --> 00:07:59,467
-[laughing]
-And she wears the belt.
221
00:07:59,467 --> 00:08:01,100
All right, how many items
on the menu?
222
00:08:01,100 --> 00:08:03,734
Four main items, and then we
have some sides and sauces.
223
00:08:03,734 --> 00:08:05,266
If you're gonna come
and hang out with the champ,
224
00:08:05,266 --> 00:08:07,600
why won't you invite
Chef Nate Appleman,
225
00:08:07,600 --> 00:08:09,266
Iron Chef Stephanie Izard,
226
00:08:09,266 --> 00:08:10,667
and the one and only
Chef Aaron May.
227
00:08:10,667 --> 00:08:12,967
Everybody was excited
to get in on this deal.
228
00:08:12,967 --> 00:08:15,000
We'd all love to know
how you're making the magic,
229
00:08:15,000 --> 00:08:16,567
the great sando.
230
00:08:16,567 --> 00:08:18,834
-You say sando or sondo?
-Sando.
231
00:08:18,834 --> 00:08:21,100
-Sando. What do you say?
-I defer to the champ.
232
00:08:21,100 --> 00:08:22,567
[Mei] All right,
one medium sando up.
233
00:08:22,567 --> 00:08:25,467
It is the chicken sandwich
you take a picture of.
234
00:08:25,467 --> 00:08:28,767
From top to bottom, it's just
absolutely phenomenal.
235
00:08:28,767 --> 00:08:30,066
Let's get into this, Chef.
236
00:08:30,066 --> 00:08:31,734
[Mei]
The chicken thighs are what
we use for the sandwich.
237
00:08:31,734 --> 00:08:33,367
Pound out the thicker side.
238
00:08:33,367 --> 00:08:36,000
This is going into a brine,
water, salt,
239
00:08:36,000 --> 00:08:38,467
granulated garlic,
fish sauce, buttermilk.
240
00:08:38,467 --> 00:08:41,000
So we got funk,
acid, and salt.
241
00:08:41,000 --> 00:08:42,667
[Mei] We're gonna add that
into our chicken,
242
00:08:42,667 --> 00:08:45,000
cover it, and let it marinate
for about 12 hours.
243
00:08:45,667 --> 00:08:47,200
This is actually
for the chili oil.
244
00:08:47,200 --> 00:08:48,834
We're gonna dip
our chicken in it.
245
00:08:48,834 --> 00:08:50,834
Szechuan peppercorns,
black peppercorns,
246
00:08:50,834 --> 00:08:53,500
coriander seed,
fennel seed, cumin seed,
247
00:08:53,500 --> 00:08:56,100
star anise, bay leaves,
and cinnamon.
248
00:08:56,100 --> 00:08:59,367
Get all the spices
and we dry toast it
249
00:08:59,367 --> 00:09:00,433
until it's nice and fragrant.
250
00:09:00,433 --> 00:09:02,500
-Once you see it--
-Just stick your
hand in there.
251
00:09:02,500 --> 00:09:04,100
-Your hando.
-[laughing]
252
00:09:04,100 --> 00:09:05,734
[Mei] So we're gonna go
into the blender.
253
00:09:06,200 --> 00:09:07,367
[Guy] Oh, my gosh.
254
00:09:07,367 --> 00:09:08,667
-It smells amazing.
-Fantastic.
255
00:09:08,667 --> 00:09:12,100
Add my chile de arbol
into the oil.
256
00:09:12,100 --> 00:09:13,400
Gochugaru chilies.
257
00:09:13,400 --> 00:09:14,600
We're gonna let that infuse.
258
00:09:14,600 --> 00:09:18,000
Add the sugar, turn it off,
and then we add in our spices.
259
00:09:18,000 --> 00:09:19,000
And we're gonna
let it rest overnight
260
00:09:19,000 --> 00:09:20,867
and we'll strain it
in the morning.
261
00:09:20,867 --> 00:09:22,767
-What's next?
-We're gonna make
our pickling liquid.
262
00:09:22,767 --> 00:09:24,667
We have our mirin and sugar.
263
00:09:24,667 --> 00:09:26,166
Let that reduce by half.
264
00:09:26,166 --> 00:09:28,166
And we're gonna get
our spices toasted,
265
00:09:28,166 --> 00:09:31,367
coriander, black peppercorns,
and bay leaves.
266
00:09:31,367 --> 00:09:33,500
Add it into our reduced mirin
and sugar liquid.
267
00:09:33,500 --> 00:09:36,400
Turn off the heat, and then
we're gonna add white vinegar
268
00:09:36,400 --> 00:09:37,934
and our rice vinegar.
269
00:09:37,934 --> 00:09:39,100
Once this cools...
270
00:09:39,100 --> 00:09:41,000
[Mei] Add this
over our vegetables.
271
00:09:41,000 --> 00:09:43,867
Shallots, fresnos,
and jalapenos.
272
00:09:43,867 --> 00:09:47,934
That's step four of the
98-step chicken sandwich.
273
00:09:47,934 --> 00:09:49,000
-Sando.
-What's next? Thank you.
274
00:09:49,000 --> 00:09:50,867
[Mei] We actually
strain that liquid
275
00:09:50,867 --> 00:09:53,667
from the pickled jalapenos
and fresnos.
276
00:09:53,667 --> 00:09:56,000
Mix that together,
add into our honey.
277
00:09:56,000 --> 00:09:57,667
That's what we make
our hot honey with.
278
00:09:57,667 --> 00:09:58,867
Holy moly.
279
00:09:58,867 --> 00:10:00,467
Uh, what are we making next?
Who cares?
280
00:10:00,467 --> 00:10:01,834
[all laugh]
281
00:10:01,834 --> 00:10:04,066
[Mei] We're gonna do
our no-heat spice mixture.
282
00:10:04,066 --> 00:10:07,367
Bay leaves, cinnamon sticks,
green peppercorn,
283
00:10:07,367 --> 00:10:11,834
black peppercorns,
szechuan peppercorns,
coriander seed.
284
00:10:11,834 --> 00:10:12,967
Was the goal to use
285
00:10:12,967 --> 00:10:16,066
-everything that you had
in the kitchen?
-Pretty much.
286
00:10:16,066 --> 00:10:18,867
Cumin seed, fennel seed,
some clove,
287
00:10:18,867 --> 00:10:21,200
green cardamom, star anise.
288
00:10:21,200 --> 00:10:22,233
Give it a mix.
289
00:10:23,100 --> 00:10:24,567
-Spices that we
just blended up.
-[Guy] Okay.
290
00:10:24,567 --> 00:10:27,667
Mushroom powder,
granulated onion,
granulated garlic,
291
00:10:27,667 --> 00:10:29,667
some sugar, and some salt.
292
00:10:29,667 --> 00:10:30,834
That's the base seasoning.
293
00:10:30,834 --> 00:10:33,300
We actually have
a lot of different spices
294
00:10:33,300 --> 00:10:35,000
that we add in
depending on the range.
295
00:10:35,000 --> 00:10:37,567
-All right, so you'll make
this medium right now?
-We'll make you a medium.
296
00:10:37,567 --> 00:10:39,200
[Mei] Cayenne, chile de arbol.
297
00:10:39,200 --> 00:10:40,467
We'll just leave it at that.
298
00:10:40,467 --> 00:10:42,500
We're gonna start off
by dredging our chicken,
299
00:10:42,500 --> 00:10:45,500
add our fish sauce into
the buttermilk, and our eggs.
300
00:10:45,500 --> 00:10:47,266
You know when
you see fried chicken,
301
00:10:47,266 --> 00:10:48,767
you see, like,
those corn flaky
302
00:10:48,767 --> 00:10:50,367
-looking things
on the chicken?
-Yeah.
303
00:10:50,367 --> 00:10:51,934
So they're not
actually corn flakes.
304
00:10:51,934 --> 00:10:54,467
We add a little bit of water
to our flour.
305
00:10:54,467 --> 00:10:57,000
-So just kind of rubbing it
between the hands.
-Interesting.
306
00:10:57,000 --> 00:10:58,100
[Guy] And you get
those little chunks.
307
00:10:58,100 --> 00:10:59,600
-Oh, look at that.
-Smart.
308
00:10:59,600 --> 00:11:02,266
[Guy] Into our mixture
of rice flour, corn starch,
309
00:11:02,266 --> 00:11:03,467
and regular flour.
310
00:11:03,467 --> 00:11:06,934
[Mei] Going into our egg mix
and into our dredge.
311
00:11:06,934 --> 00:11:09,000
-[Guy] What's next?
-We're gonna do
multiple fries.
312
00:11:09,000 --> 00:11:11,867
-[Mei] At 325.
-[Guy] For the first fry.
313
00:11:11,867 --> 00:11:15,567
We fry at a hotter temperature
on a double fry at 375.
314
00:11:16,000 --> 00:11:16,834
There's sauces.
315
00:11:16,834 --> 00:11:19,400
Habanero ranch, sugar,
granulated garlic,
316
00:11:19,400 --> 00:11:22,734
black pepper, fish sauce,
habanero hot sauce.
317
00:11:22,734 --> 00:11:24,567
Add our mayonnaise,
sour cream.
318
00:11:24,567 --> 00:11:26,133
So this is our ranch.
319
00:11:26,834 --> 00:11:28,100
-[Stephanie] Missed my eggs.
-Ranchy.
320
00:11:28,100 --> 00:11:29,934
You know what it is?
You know what makes it ranchy?
321
00:11:29,934 --> 00:11:31,100
Fish sauce.
322
00:11:31,100 --> 00:11:32,767
-Yeah, agreed.
-Fish sauce makes
everything delicious.
323
00:11:32,767 --> 00:11:33,767
[Guy] What's next?
324
00:11:33,767 --> 00:11:34,767
[Mei] We're making
our daybird sauce.
325
00:11:34,767 --> 00:11:37,200
Sugar, granulated garlic,
black pepper,
326
00:11:37,200 --> 00:11:40,400
Tabasco, Worcestershire,
ketchup, Kewpie mayonnaise.
327
00:11:40,400 --> 00:11:41,967
Thank you, folks,
for sticking around
328
00:11:41,967 --> 00:11:43,567
for the 24 hour
Triple D marathon.
329
00:11:43,567 --> 00:11:46,200
[Mei] And then we're ready
to build our Szechuan
hot chicken sando.
330
00:11:46,200 --> 00:11:49,467
That is some crunchy chicken.
331
00:11:49,467 --> 00:11:52,266
For the medium,
we only do a half dip.
332
00:11:52,266 --> 00:11:54,333
-I'm doing medium.
-Medium and an extreme.
333
00:11:55,100 --> 00:11:56,600
For the extreme,
we do a full dip.
334
00:11:56,600 --> 00:11:58,000
We season both sides.
335
00:11:58,000 --> 00:11:59,667
We're gonna get
our honey in there.
336
00:11:59,667 --> 00:12:01,767
Oh, I love this
out-of-the-bun move.
337
00:12:01,767 --> 00:12:04,467
Our slaw consists of red
and green cabbage,
338
00:12:04,467 --> 00:12:08,300
chives, and cilantro,
our pickled shallots,
and pickled chilies.
339
00:12:08,300 --> 00:12:09,200
[Guy] Oh.
340
00:12:09,200 --> 00:12:11,400
I'm rethinking my order
at this moment.
341
00:12:11,400 --> 00:12:12,867
How do you recommend
eating it?
342
00:12:12,867 --> 00:12:13,934
Whatever you want
to start with.
343
00:12:15,266 --> 00:12:16,467
-Okay.
-[Nate] The habanero.
344
00:12:16,467 --> 00:12:19,467
-[Stephanie] The ranch.
-[Aaron] Wow,
that's so crunchy.
345
00:12:19,467 --> 00:12:21,567
[Guy] One of the best
chicken crunches I've had.
346
00:12:21,567 --> 00:12:22,767
Very juicy.
347
00:12:22,767 --> 00:12:24,200
I feel like I have to open my
mouth real big for this one.
348
00:12:24,200 --> 00:12:27,200
[Guy]
The full sandwich bite with
the slaw, that's the kicker.
349
00:12:27,200 --> 00:12:28,266
[Aaron] Slaw's money.
350
00:12:28,266 --> 00:12:29,734
All the pickled veg in there
is really dynamite.
351
00:12:29,734 --> 00:12:30,834
[Mei] Thank you.
352
00:12:30,834 --> 00:12:32,867
[Guy] I love that little
extra honey kiss,
353
00:12:32,867 --> 00:12:34,266
but definitely
the habanero ranch
354
00:12:34,266 --> 00:12:36,066
-is my go-to.
-Amazing ranch.
355
00:12:36,066 --> 00:12:37,166
How's the extreme treating ya?
356
00:12:37,166 --> 00:12:38,667
He's a little redder than
he was when we got here.
357
00:12:38,667 --> 00:12:39,767
Like, I just took a tiny bite
358
00:12:39,767 --> 00:12:41,667
of the tiny edge
of your chicken, and I'm like,
359
00:12:41,667 --> 00:12:43,166
"I can't even feel
my tongue anymore."
360
00:12:43,166 --> 00:12:45,467
-[Guy] It's a really
dynamite sandwich.
-Thank you.
361
00:12:45,467 --> 00:12:47,667
Medium sando
with the milk tea.
362
00:12:47,667 --> 00:12:51,567
All the flavors
explode in your mouth,
and it's just so good.
363
00:12:51,567 --> 00:12:53,467
You know what I really like
about this chef,
364
00:12:53,467 --> 00:12:54,834
is the crunch you're getting
with the sandwich.
365
00:12:54,834 --> 00:12:56,767
Chef Danny and I
have worked together...
366
00:12:56,767 --> 00:12:58,200
-Ten plus years.
-You're awesome.
367
00:12:58,200 --> 00:12:59,266
[Danny] Thank you.
368
00:12:59,266 --> 00:13:01,066
This slaw is so good,
I would eat it by itself.
369
00:13:01,066 --> 00:13:02,734
One more no heat coming up.
370
00:13:02,734 --> 00:13:03,934
Perfection.
371
00:13:03,934 --> 00:13:06,333
Saddling up to this counter
to eat together is really fun.
372
00:13:07,200 --> 00:13:09,467
Your mystique as TOC Champ,
373
00:13:09,467 --> 00:13:11,867
has made this
an outstanding visit.
374
00:13:11,867 --> 00:13:14,100
Come down here and let
the chicken talk for itself,
375
00:13:14,100 --> 00:13:15,734
-and it has.
Thanks for having us.
-Thank you.
376
00:13:17,467 --> 00:13:20,567
[Guy] Coming up,
a culinary couple
in Omaha, Nebraska.
377
00:13:20,567 --> 00:13:21,467
Watch out.
378
00:13:21,467 --> 00:13:23,266
Cooking up a dynamic duo.
379
00:13:23,266 --> 00:13:25,567
50% cheese, 50% pasta.
380
00:13:25,567 --> 00:13:28,567
Topped off with decadence
you want to dive into.
381
00:13:28,567 --> 00:13:30,433
-Do we eat it this time?
-No.
382
00:13:31,100 --> 00:13:32,533
You have to wait.
383
00:13:38,767 --> 00:13:40,367
As you know,
I am a huge patriot.
384
00:13:40,367 --> 00:13:41,266
I love our country.
385
00:13:41,266 --> 00:13:42,367
And if you really
think about it,
386
00:13:42,367 --> 00:13:43,767
everybody in this country
is an immigrant,
387
00:13:43,767 --> 00:13:46,000
almost everybody is, or a
descendant of an immigrant.
388
00:13:46,000 --> 00:13:48,567
So you love to hear a story
about a couple chefs
389
00:13:48,567 --> 00:13:50,667
that one comes from Mexico,
the other comes from Peru,
390
00:13:50,667 --> 00:13:53,100
and they come out here
to Omaha, Nebraska,
391
00:13:53,100 --> 00:13:55,767
and they open up a restaurant
featuring the type of food
392
00:13:55,767 --> 00:13:57,500
they love to cook and the
type of food they love to eat.
393
00:13:57,500 --> 00:13:58,667
Oh, I hope you're hungry.
394
00:13:58,667 --> 00:13:59,834
This is WD Cravings.
395
00:14:03,166 --> 00:14:04,500
[Wendy]
Chocolate mousse for Angie?
396
00:14:04,500 --> 00:14:06,967
When you see
Wendy and Piero's cuisine,
397
00:14:06,967 --> 00:14:08,166
you're just smitten.
398
00:14:08,166 --> 00:14:10,100
[Piero] Fried chicken
rice bowl for Ashley.
399
00:14:10,100 --> 00:14:12,100
It's everything,
like all in one spot.
400
00:14:12,100 --> 00:14:14,734
[Guy] That includes
Wendy Delgado's sweet treats
401
00:14:14,734 --> 00:14:17,100
and her partner
Piero Cotrina's savory dishes,
402
00:14:17,100 --> 00:14:19,567
which they introduced
to the people of Nebraska
403
00:14:19,567 --> 00:14:22,467
when they left
the New York City
restaurant scene.
404
00:14:22,467 --> 00:14:23,500
How did you get all the way
405
00:14:23,500 --> 00:14:25,500
from New York
to Omaha, Nebraska?
406
00:14:25,500 --> 00:14:27,367
I told her that
there's great opportunity
in this town.
407
00:14:27,367 --> 00:14:28,667
And these are your cravings?
408
00:14:28,667 --> 00:14:30,200
-Mmm-hmm. That's right.
-Okay.
409
00:14:30,200 --> 00:14:32,200
[Piero] Cheese wheel with
chicken parm and mushrooms.
410
00:14:32,200 --> 00:14:34,100
If you are a big cheese lover,
411
00:14:34,100 --> 00:14:36,467
the cheese wheel special
with the chicken parm,
412
00:14:36,467 --> 00:14:38,734
absolutely got to be
your go-to.
413
00:14:38,734 --> 00:14:41,166
The homemade pasta
is phenomenal.
414
00:14:41,166 --> 00:14:44,033
It goes very well with
the cheese, the marinara.
415
00:14:44,033 --> 00:14:46,166
I don't think anywhere else
in Omaha has it.
416
00:14:46,166 --> 00:14:48,300
-What are we making? Okay.
-Spaghetti.
417
00:14:48,300 --> 00:14:50,834
[Piero]
Our semolina flour, water.
418
00:14:50,834 --> 00:14:52,734
Mix it up for eight minutes.
419
00:14:52,734 --> 00:14:55,200
-Pasta's working.
What are we into?
-Pomodoro sauce.
420
00:14:55,200 --> 00:14:56,867
[Piero] Olive oil, garlic.
421
00:14:56,867 --> 00:14:59,200
They just go in. Basil stems.
422
00:14:59,200 --> 00:15:00,767
-Salt.
-Let that go...
423
00:15:00,767 --> 00:15:02,367
[Piero] 45 minutes or so.
424
00:15:02,367 --> 00:15:04,367
-What's our next step?
-Cheese sauce.
425
00:15:04,367 --> 00:15:06,934
[Piero] Milk. Let that
come up to a boil.
426
00:15:06,934 --> 00:15:08,367
Butter, flour.
427
00:15:08,367 --> 00:15:09,934
[Guy]
And why are we doing this
in two separate pans?
428
00:15:09,934 --> 00:15:12,767
I want the milk to be hot
when it hits the roux
429
00:15:12,767 --> 00:15:14,266
Fontina cheese.
430
00:15:14,266 --> 00:15:15,867
I'm fond of Fontina.
431
00:15:15,867 --> 00:15:17,100
[Piero] MSG, salt.
432
00:15:17,100 --> 00:15:18,400
Turn the heat off.
433
00:15:18,400 --> 00:15:20,567
-It's ready to extrude.
-Let's go.
434
00:15:20,567 --> 00:15:23,000
-I like a long spaghetti.
-[Guy] Whoa.
435
00:15:23,000 --> 00:15:24,066
Is that one portion?
436
00:15:24,066 --> 00:15:25,166
-[Piero] Yeah.
-Beautiful.
437
00:15:25,166 --> 00:15:26,166
[Guy] Okay, next up.
438
00:15:26,166 --> 00:15:27,867
We're gonna
dredge the chicken.
439
00:15:27,867 --> 00:15:29,667
Flour season.
Salt and pepper.
440
00:15:29,667 --> 00:15:30,967
Straight up eggs.
441
00:15:30,967 --> 00:15:32,066
[Guy] Into panko.
442
00:15:32,066 --> 00:15:33,667
We're gonna flatten it out
a little more.
443
00:15:33,667 --> 00:15:35,367
[Guy] We're gonna flatten
it out more? Okay.
444
00:15:35,367 --> 00:15:36,667
350 degrees.
445
00:15:36,667 --> 00:15:38,600
-[Guy] Should go quick
as thin as it is.
-Two minutes.
446
00:15:38,600 --> 00:15:40,100
Then when it comes out,
we hit it with the
447
00:15:40,100 --> 00:15:41,600
pomodoro, mozzarella,
448
00:15:41,600 --> 00:15:43,867
finish it in the oven,
and then build the dish.
449
00:15:43,867 --> 00:15:45,600
-That's right.
-Put it together, bud.
450
00:15:45,600 --> 00:15:47,467
[Piero] Olive oil, garlic.
451
00:15:48,300 --> 00:15:49,767
Got timers everywhere.
452
00:15:49,767 --> 00:15:51,767
Timer there, timer there,
timer there.
453
00:15:51,767 --> 00:15:52,967
Time is the essence.
454
00:15:52,967 --> 00:15:54,934
Garlic. Nice and aromatic.
455
00:15:55,667 --> 00:15:56,934
It's the drums of flavor town.
456
00:15:56,934 --> 00:15:57,834
[Piero] Chicken stock.
457
00:15:57,834 --> 00:15:58,767
Cream.
458
00:15:58,767 --> 00:15:59,767
Butter.
459
00:15:59,767 --> 00:16:01,600
Lemon juice. Cheese sauce.
460
00:16:01,600 --> 00:16:03,100
Pasta into the pan.
461
00:16:03,100 --> 00:16:04,300
Black pepper.
462
00:16:04,300 --> 00:16:05,467
Shaved cheese.
463
00:16:05,467 --> 00:16:06,400
Little saucy.
464
00:16:06,400 --> 00:16:07,667
Mix it all up.
465
00:16:07,667 --> 00:16:08,767
[Guy] A little bit
of cheese in there.
466
00:16:08,767 --> 00:16:10,567
I think this might be
your first Triple D.
467
00:16:10,567 --> 00:16:12,934
-[Piero] Chicken parm.
-Diced portobellos.
468
00:16:12,934 --> 00:16:14,166
Cooked in butter and sage.
469
00:16:14,166 --> 00:16:15,500
Parmigiano Romano.
470
00:16:15,500 --> 00:16:16,467
[whistles]
471
00:16:16,467 --> 00:16:18,133
[Piero] Parsley. Olivia.
472
00:16:22,367 --> 00:16:23,333
[Guy] The pasta's great.
473
00:16:26,033 --> 00:16:27,266
Perfectly al dente.
474
00:16:27,266 --> 00:16:29,000
The cheese sauce,
as thick as it is,
475
00:16:29,000 --> 00:16:31,367
is not as heavy as
I thought it was gonna be.
476
00:16:31,367 --> 00:16:33,567
But I think a lot of that
has to do with you cutting it
477
00:16:33,567 --> 00:16:34,667
with some lemon juice.
478
00:16:35,000 --> 00:16:35,934
Chicken stock.
479
00:16:37,200 --> 00:16:38,867
Simple tomato sauce.
480
00:16:38,867 --> 00:16:40,734
Your attention to detail
is really strong.
481
00:16:40,734 --> 00:16:44,333
I mean, let me clean
this thing out completely.
Good job.
482
00:16:45,266 --> 00:16:47,367
Cheese wheel chicken
parmigiano with mushrooms.
483
00:16:47,367 --> 00:16:50,066
The chicken parm, it has a ton
of flavor in the breading.
484
00:16:50,066 --> 00:16:51,567
It's very crunchy.
485
00:16:51,567 --> 00:16:53,867
The Fontina cheese sauce
is creamy, delicious.
486
00:16:53,867 --> 00:16:56,100
50% cheese, 50% pasta.
487
00:16:56,100 --> 00:16:57,834
Yeah, I just demolished it.
488
00:16:57,834 --> 00:16:59,567
[Piero] Short rib sandwich
for Jay.
489
00:16:59,567 --> 00:17:02,033
This place is in my top three
best food to eat in town.
490
00:17:02,033 --> 00:17:03,066
It's worth the drive.
491
00:17:03,066 --> 00:17:04,567
What part of Omaha are we in?
492
00:17:04,567 --> 00:17:06,467
This is the middle
of nowhere, brother.
493
00:17:06,467 --> 00:17:07,667
[Guy] Really?
494
00:17:07,667 --> 00:17:12,300
You crave quality,
and this sums up
what WD Cravings is.
495
00:17:12,300 --> 00:17:13,266
When we come back,
496
00:17:13,266 --> 00:17:14,400
we're gonna go
a whole different direction.
497
00:17:14,400 --> 00:17:15,367
We're gonna do dessert.
498
00:17:15,367 --> 00:17:16,767
[Wendy]
Peanut butter bar to go.
499
00:17:16,767 --> 00:17:18,166
It's like a hyped-up candy bar
500
00:17:18,166 --> 00:17:19,867
that could never be
in a wrapper.
501
00:17:19,867 --> 00:17:21,367
It's gonna happen.
See you in a minute.
502
00:17:26,300 --> 00:17:28,934
Welcome back,
Triple D hanging out
in Omaha, Nebraska.
503
00:17:28,934 --> 00:17:30,166
We're at WD Cravings.
504
00:17:30,166 --> 00:17:31,400
Wendy's the pastry side
of things.
505
00:17:31,400 --> 00:17:33,000
-That's how
it all started, right?
-Yes.
506
00:17:33,000 --> 00:17:34,867
Berry tart for number three.
507
00:17:34,867 --> 00:17:36,600
All her desserts are gorgeous.
508
00:17:36,600 --> 00:17:39,500
-Peanut bar.
-The peanut butter bar
is delightful.
509
00:17:39,500 --> 00:17:41,300
Beautiful tempered chocolate
over the top,
510
00:17:41,300 --> 00:17:43,266
-a little bit gold leaf.
-Mwah.
511
00:17:43,266 --> 00:17:44,934
Compliments to the chef.
512
00:17:44,934 --> 00:17:47,500
There's three layers, so we
need to make first the cake,
513
00:17:47,500 --> 00:17:48,867
so it's gonna be
a long process.
514
00:17:48,867 --> 00:17:50,166
-Oh, okay.
-Yes. [chuckles]
515
00:17:50,166 --> 00:17:51,834
Good. It's only
a half-hour shot.
516
00:17:51,834 --> 00:17:54,967
Flour, cocoa powder,
salt, sugar,
517
00:17:54,967 --> 00:17:57,266
baking powder,
baking soda, milk.
518
00:17:57,266 --> 00:17:59,033
-[Guy] Liquid chicken.
-Red oil.
519
00:17:59,033 --> 00:18:00,567
And the espresso shot.
520
00:18:00,567 --> 00:18:02,300
-The espresso shot?
-Yes.
521
00:18:02,300 --> 00:18:04,266
-Oh, I thought that was-- Oh.
-Espresso shot.
522
00:18:04,266 --> 00:18:06,166
[Wendy] Vanilla,
add the liquids,
523
00:18:06,166 --> 00:18:08,066
and then we are gonna
add the boiling water.
524
00:18:08,066 --> 00:18:09,266
Combine for one minute.
525
00:18:09,266 --> 00:18:10,934
You are a timer person also?
526
00:18:10,934 --> 00:18:12,200
Yes.
527
00:18:12,200 --> 00:18:14,100
-[Guy] 350, how long?
-25 minutes.
528
00:18:14,100 --> 00:18:16,100
-Let it set for how long?
-[Wendy] One day.
529
00:18:16,100 --> 00:18:18,200
-What do we work on next?
-White chocolate ganache.
530
00:18:18,200 --> 00:18:20,033
So we're gonna add
the heavy cream
531
00:18:20,033 --> 00:18:21,300
to the white chocolate.
532
00:18:21,300 --> 00:18:22,767
[Guy] Just warm enough
to melt it?
533
00:18:22,767 --> 00:18:24,200
-Yes.
-Got it.
534
00:18:24,200 --> 00:18:25,367
[Wendy] Cold,
heavy cream right now,
535
00:18:25,367 --> 00:18:27,533
peanut butter, and then whip.
536
00:18:28,567 --> 00:18:29,567
[Guy] That's my kind of sweet.
537
00:18:29,567 --> 00:18:32,100
A little bit of salty,
a little peanut.
538
00:18:32,100 --> 00:18:33,400
We let it set for how long?
539
00:18:33,400 --> 00:18:35,200
-[Wendy] One day. Yes.
-Another day?
540
00:18:35,200 --> 00:18:36,266
What now?
541
00:18:36,266 --> 00:18:37,500
[Wendy] We are gonna make
the pate a bombe
542
00:18:37,500 --> 00:18:39,500
that is the base
for the chocolate mousse.
543
00:18:39,500 --> 00:18:41,367
Pate a bombe
is eggs and sugar.
544
00:18:41,367 --> 00:18:43,000
We are gonna put it
first in double boil,
545
00:18:43,000 --> 00:18:45,667
and then we are gonna
reach until 45 degrees.
546
00:18:45,667 --> 00:18:49,400
When it's ready,
we start to whisk
until it gets fluffy.
547
00:18:49,400 --> 00:18:52,200
Combine with the chocolate
and the heavy cream.
548
00:18:52,200 --> 00:18:54,200
We're gonna put it
on top of the cake.
549
00:18:54,200 --> 00:18:55,567
-[Guy] And we freeze it again?
-And then freeze it again.
550
00:18:55,567 --> 00:18:57,667
-Now, when it comes
out of the freezer...
-[Wendy] Yes.
551
00:18:57,667 --> 00:18:59,634
-Do we eat it this time?
-No.
552
00:19:00,600 --> 00:19:01,900
You have to wait.
553
00:19:02,567 --> 00:19:04,667
Which step is this? Step 96?
554
00:19:04,667 --> 00:19:06,734
-Ninety-nine.
-Ninety-nine.
555
00:19:06,734 --> 00:19:09,100
We are gonna do
a rocher glaze.
556
00:19:09,100 --> 00:19:12,400
We are gonna make chocolate,
toasted hazelnuts,
557
00:19:12,400 --> 00:19:14,033
and then the grape oil.
558
00:19:14,033 --> 00:19:15,400
Double boiler over here.
559
00:19:15,400 --> 00:19:17,567
Oh, this should be fast,
double boiler.
560
00:19:17,567 --> 00:19:18,667
[Wendy] Okay.
561
00:19:18,667 --> 00:19:22,467
We are gonna mix it first,
or accordion, one inch.
562
00:19:23,100 --> 00:19:24,166
Very precise.
563
00:19:25,166 --> 00:19:26,667
That's the size
that is the peanut butter.
564
00:19:28,066 --> 00:19:29,033
There it is.
565
00:19:30,934 --> 00:19:32,000
We have the pieces.
566
00:19:32,934 --> 00:19:35,367
Now we are gonna dip
in this rocher glaze.
567
00:19:36,934 --> 00:19:38,567
So now we take this
back to the freezer.
568
00:19:38,567 --> 00:19:39,867
[Wendy] And when it's ready,
569
00:19:39,867 --> 00:19:41,867
we are gonna decorate
with ricotta filling
570
00:19:41,867 --> 00:19:45,266
and then caramelized peanuts
and then some gold leaf.
571
00:19:45,266 --> 00:19:46,934
-Ta-da!
-100 step dessert.
572
00:19:46,934 --> 00:19:48,667
-That's what it
should be called.
-Right?
573
00:19:51,567 --> 00:19:52,500
Mmm.
574
00:19:52,500 --> 00:19:53,767
The peanuts.
575
00:19:53,767 --> 00:19:57,066
This is very decadent,
very chocolatey.
576
00:19:58,266 --> 00:20:00,667
But so many different flavors
and textures.
577
00:20:00,667 --> 00:20:04,600
The hazelnut,
peanuts up on top, the mousse.
578
00:20:04,600 --> 00:20:06,867
The cake is really nice
and light.
579
00:20:06,867 --> 00:20:09,634
That's more dessert than
I've eaten in the last year.
580
00:20:10,400 --> 00:20:12,166
-Good job, chef.
-Thank you.
581
00:20:12,166 --> 00:20:13,767
[Wendy] Peanut bar for Pario.
582
00:20:13,767 --> 00:20:17,266
This dessert is really amazing
because it's not sweet.
583
00:20:17,266 --> 00:20:19,100
It's got
that light fluffiness.
584
00:20:19,100 --> 00:20:20,934
You don't feel weighted down
after you eat it.
585
00:20:20,934 --> 00:20:22,033
You feel happy.
586
00:20:22,033 --> 00:20:23,467
Beef Bolognese up.
587
00:20:23,467 --> 00:20:27,000
It's nice to be able
to come in and have a
full dinner with your family
588
00:20:27,000 --> 00:20:28,667
and end with a great dessert.
589
00:20:28,667 --> 00:20:30,767
I know it's outside
of downtown Omaha,
590
00:20:30,767 --> 00:20:32,467
but this is worth the drive.
591
00:20:32,467 --> 00:20:34,800
Watch out. 101 steps.
592
00:20:36,734 --> 00:20:39,100
So is this a great
road trip or what?
593
00:20:39,100 --> 00:20:41,500
But don't you worry,
I got plenty more joints
594
00:20:41,500 --> 00:20:43,100
to find all over this country.
595
00:20:43,100 --> 00:20:44,667
I'll be looking for you
next time
596
00:20:44,667 --> 00:20:47,567
on Diners,
Drive-Ins and Dives.
597
00:20:47,567 --> 00:20:50,100
Hi, I'm Mei Lin with
four whatchamacallit?
598
00:20:50,100 --> 00:20:51,834
You want to learn
how to make the spice blend?
599
00:20:51,834 --> 00:20:53,600
-Right now.
-[all laugh]
600
00:20:53,600 --> 00:20:55,266
You heard it here first
on Triple D.
601
00:20:55,266 --> 00:20:57,000
-Oh, there you go.
-Aye.
602
00:20:57,000 --> 00:20:58,667
See, she's got that belt
right to her head.
603
00:20:58,667 --> 00:21:00,066
She's now taking over
the show.