1 00:00:01,567 --> 00:00:03,100 Hey, everybody, I'm Guy Fieri, and we're rolling out, 2 00:00:03,100 --> 00:00:06,900 looking for America's greatest diners drive-ins and dives. 3 00:00:06,900 --> 00:00:08,166 This trip... 4 00:00:08,166 --> 00:00:08,934 Whoo! 5 00:00:08,934 --> 00:00:11,066 ...we've got from-the-sea recipes... 6 00:00:11,066 --> 00:00:12,166 I like this. 7 00:00:12,166 --> 00:00:14,200 ...and overseas specialties... 8 00:00:14,200 --> 00:00:15,367 It's quite the adventure. 9 00:00:15,367 --> 00:00:17,667 ...like Jamaican jerk in San Antonio. 10 00:00:17,667 --> 00:00:18,600 Look at this. 11 00:00:18,600 --> 00:00:20,200 [man] Wow. 12 00:00:20,200 --> 00:00:22,500 [Guy] Phenomenal fish in Brunswick, Georgia. 13 00:00:22,500 --> 00:00:23,734 I'd come back for that every day. 14 00:00:24,567 --> 00:00:26,567 And in Westminster, Colorado... 15 00:00:26,567 --> 00:00:27,767 Let's go for it. 16 00:00:27,767 --> 00:00:28,900 ...Polish plates. 17 00:00:28,900 --> 00:00:31,000 It's not short on flavor by any means. 18 00:00:31,000 --> 00:00:32,367 ...that'll expand your palate. 19 00:00:32,367 --> 00:00:34,567 That's like a latke meets a crepe. 20 00:00:34,567 --> 00:00:36,567 I can't believe I've never seen this before. 21 00:00:36,567 --> 00:00:38,266 That's all right here, right now 22 00:00:38,266 --> 00:00:41,000 on Diners, Drive-Ins and Dives. 23 00:00:41,000 --> 00:00:43,166 [theme music playing] 24 00:00:53,467 --> 00:00:56,567 -I'm here in Westminster, Colorado. -Excuse me. Hi. "We." 25 00:00:56,567 --> 00:00:58,266 -We are here. -I'm sorry. We... 26 00:00:58,266 --> 00:01:00,166 We are right outside of Denver, Colorado. 27 00:01:00,166 --> 00:01:02,066 Hunter, if you think about the years on Triple D, 28 00:01:02,066 --> 00:01:03,467 what foods have you had? What styles? 29 00:01:03,467 --> 00:01:07,400 I mean Mexican, American, Thai, Chinese, Indian, German. 30 00:01:07,400 --> 00:01:08,467 I think pretty much all of them. 31 00:01:08,467 --> 00:01:09,567 You've nailed them all. 32 00:01:09,567 --> 00:01:10,800 -[Hunter] I think so. -[Guy] How about Polish? 33 00:01:10,800 --> 00:01:11,700 No, I have not had Polish. 34 00:01:11,700 --> 00:01:12,967 Good. I got one for your bucket list. 35 00:01:12,967 --> 00:01:15,500 I hear it's got a great story and even better food. 36 00:01:15,500 --> 00:01:18,867 This is Cracovia, Polish-American restaurant and bar. 37 00:01:21,467 --> 00:01:23,300 [man] Goulash ready for table three. 38 00:01:23,300 --> 00:01:25,567 Cracovia is a trip to Poland. 39 00:01:25,567 --> 00:01:27,166 The food is always perfect. 40 00:01:27,166 --> 00:01:28,867 [woman] I got the golabkis. 41 00:01:28,867 --> 00:01:31,867 -My grandparents emigrated from Poland with my mother. -No kidding. 42 00:01:31,867 --> 00:01:34,166 [customer] I think this is some of the best I've ever eaten. 43 00:01:34,166 --> 00:01:35,333 -What do you think? -Very delicious. 44 00:01:35,333 --> 00:01:38,166 -Have it. -I think the key is Lester's fresh ingredients. 45 00:01:38,166 --> 00:01:39,767 He just brought the culture here. 46 00:01:39,767 --> 00:01:42,066 [Guy] That he did, straight from Poland, 47 00:01:42,066 --> 00:01:45,600 where Lester Rodzen fled communism in 1983, 48 00:01:45,600 --> 00:01:48,166 and eventually landed right here in Colorado. 49 00:01:49,500 --> 00:01:51,166 My first day in America 50 00:01:51,166 --> 00:01:54,066 after nine months in a Italy refugee camp. 51 00:01:56,266 --> 00:01:58,100 -[Guy] Revolutionary. -Ah. 52 00:01:58,100 --> 00:02:00,600 -Is there gonna be a movie? -That's what I'm waiting for. 53 00:02:00,600 --> 00:02:02,200 -Let's cook something. -Yeah. What do you wanna make? 54 00:02:02,200 --> 00:02:04,367 Sauerkraut mushroom pierogi. 55 00:02:04,367 --> 00:02:06,600 Our sauerkraut pierogies. 56 00:02:06,600 --> 00:02:10,367 Pierogies are, kind of, like a Polish version of a ravioli. 57 00:02:10,367 --> 00:02:13,166 Sauerkraut and mushroom are actually my favorite. 58 00:02:13,166 --> 00:02:15,567 We're getting a cabbage shredded for sauerkraut. 59 00:02:15,567 --> 00:02:16,800 That's an old-fashioned machine. 60 00:02:16,800 --> 00:02:18,533 [Guy] Watch your fingers, Lester. 61 00:02:19,367 --> 00:02:21,367 Then we're adding some carrots, caraway seeds. 62 00:02:21,367 --> 00:02:22,867 Salt. Great. 63 00:02:22,867 --> 00:02:24,100 So this gets mixed up. 64 00:02:24,100 --> 00:02:26,467 We're going to put that in a five-gallon bucket. 65 00:02:26,467 --> 00:02:28,867 It will be compacted and water coming over. 66 00:02:28,867 --> 00:02:31,667 Put the plate just enough weight to keep it submerged, 67 00:02:31,667 --> 00:02:33,867 -and it stays for three weeks up there. -[Guy] Okay. 68 00:02:33,867 --> 00:02:35,467 So this is three weeks. 69 00:02:35,467 --> 00:02:37,600 You can taste it. 70 00:02:37,600 --> 00:02:39,667 -I like that better than sauerkraut out of the jar. -That's good. 71 00:02:39,667 --> 00:02:41,900 Taste some of the cabbage, you taste the fermentedness. 72 00:02:41,900 --> 00:02:43,066 So why are we gonna cook it? 73 00:02:43,066 --> 00:02:45,367 Because we need to prepare the filling for the pierogi. 74 00:02:45,367 --> 00:02:47,900 Add some water, the sauerkraut. 75 00:02:47,900 --> 00:02:49,567 We get the onion. Vegeta. 76 00:02:49,567 --> 00:02:51,367 -[Guy] The vegetable base. -[Lester] Pepper. 77 00:02:51,367 --> 00:02:53,667 -How long are we gonna let this cook? -[Lester] Around 40 minutes. 78 00:02:53,667 --> 00:02:54,667 [Guy] And then when it's done-- 79 00:02:54,667 --> 00:02:56,800 It will be cooled down, and then strain it. 80 00:02:56,800 --> 00:02:58,367 And then we cook the mushrooms, 81 00:02:58,367 --> 00:03:00,767 and then we put that together, 82 00:03:00,767 --> 00:03:02,700 and we got the filling for the pierogi. 83 00:03:02,700 --> 00:03:04,600 -[Guy] What are we going to make next? -Pierogi dough. 84 00:03:04,600 --> 00:03:09,400 The water first, flour, oil, eggs and starch. 85 00:03:09,400 --> 00:03:11,266 And we get the mixer on. 86 00:03:11,266 --> 00:03:14,400 -About ten minutes. -When the ten minutes is done, do we let the dough rest? 87 00:03:14,400 --> 00:03:16,467 About half an hour, I would say. 88 00:03:16,467 --> 00:03:18,266 And then we roll the dough with the roller. 89 00:03:19,367 --> 00:03:20,767 How many pierogies will you make in a week? 90 00:03:20,767 --> 00:03:22,600 -Two hundred a day. -[Guy whistles] 91 00:03:22,600 --> 00:03:23,767 That's some serious work. 92 00:03:23,767 --> 00:03:25,000 So now we're cutting the dough. 93 00:03:25,000 --> 00:03:26,600 [Guy] Nice to have the glass here. 94 00:03:26,600 --> 00:03:27,867 For small rounds. 95 00:03:27,867 --> 00:03:29,467 -[Guy] So now we're gonna take these? -[Lester] Yes, sir. 96 00:03:29,467 --> 00:03:31,867 And then you simply make your pierogi. 97 00:03:31,867 --> 00:03:33,500 -So, that's it. Good? -[Lester] Yes. 98 00:03:33,500 --> 00:03:34,900 Yours is even better than mine. 99 00:03:34,900 --> 00:03:36,700 -[Hunter] Trying to get it to work for you. -[Lester] Oh, yes, yes. 100 00:03:36,700 --> 00:03:38,467 You will get there with experience, you know. 101 00:03:38,467 --> 00:03:41,667 Boiling them. Eight minutes. They will start to afloat. 102 00:03:41,667 --> 00:03:44,266 And then you strain them. And then you decide what you want to do. 103 00:03:44,266 --> 00:03:46,100 Let's try some boiled, some fried. 104 00:03:46,100 --> 00:03:48,166 [Lester] Yes, sir. 105 00:03:48,166 --> 00:03:50,467 -[Guy] How many come with an order, Chef? -[Lester] Nine. 106 00:03:50,467 --> 00:03:52,266 Dip it in caramelized onion. 107 00:03:53,600 --> 00:03:55,600 [Guy] It's not short on flavor by any means. 108 00:03:55,600 --> 00:03:57,967 -The sauerkraut is fantastic. -[Hunter] Mm. 109 00:03:57,967 --> 00:03:59,600 [Guy] You're getting the real cabbage 110 00:03:59,600 --> 00:04:04,166 and the real flavor of the fermented and not the acidity. 111 00:04:04,166 --> 00:04:05,367 This is fresh. 112 00:04:05,367 --> 00:04:08,066 The texture of the fried one on the outside, I enjoy it. 113 00:04:08,066 --> 00:04:10,867 -I like the fat from the caramelized onions. -[Hunter] Definitely filling. 114 00:04:10,867 --> 00:04:11,800 -Delicious. -Love it. 115 00:04:11,800 --> 00:04:13,800 [Lester] Sauerkraut pierogi, table 19. 116 00:04:13,800 --> 00:04:15,767 Reminds me of what my mom used to make. 117 00:04:15,767 --> 00:04:17,867 The sauerkraut has a sweet texture to it. 118 00:04:17,867 --> 00:04:18,967 -[Guy] Right. -Oh, my God. 119 00:04:18,967 --> 00:04:20,367 [Guy] Do you like them fried or boiled? 120 00:04:20,367 --> 00:04:22,166 [customer] Definitely fried. They're so good. 121 00:04:22,166 --> 00:04:23,266 Yeah, pretty gangster. 122 00:04:23,266 --> 00:04:25,100 [Lester] Ribs are ready. Table four. 123 00:04:25,100 --> 00:04:26,500 It always smells good. There's usually some 124 00:04:26,500 --> 00:04:28,467 fried sizzling plates moving around. 125 00:04:28,467 --> 00:04:31,767 -It's great atmosphere. -The stuffed cabbage rolls are super. 126 00:04:31,767 --> 00:04:34,667 The kielbasa comes steaming on their plate. 127 00:04:34,667 --> 00:04:36,166 Their potato pancakes are really good. 128 00:04:36,166 --> 00:04:38,100 [customer] The goulash and the mushroom sauce. 129 00:04:38,100 --> 00:04:40,000 Hash browns on steroids sort of thing. 130 00:04:40,000 --> 00:04:41,367 What are we into making now, Chef? 131 00:04:41,367 --> 00:04:44,500 [Lester] First we will make the potato pancakes, placek zbojnicki. 132 00:04:44,500 --> 00:04:46,266 -Bandit cake. -[Guy] Okay, bandit cake. 133 00:04:46,266 --> 00:04:48,467 -We've got the potatoes. -[Guy] So, pureed potatoes. 134 00:04:48,467 --> 00:04:50,100 -[Lester] Same thing with the onions. -[Guy] Okay. 135 00:04:50,100 --> 00:04:52,767 The vegetable concentrate, black pepper. 136 00:04:52,767 --> 00:04:54,467 -[Lester] Potato starch. -[Guy] And eggs. 137 00:04:54,467 --> 00:04:56,767 -Then how do we cook this? -We'll put 'em on a flat top. 138 00:04:56,767 --> 00:04:58,467 -[Guy] So, like a pancake? -[Lester] Yes. 139 00:04:58,467 --> 00:04:59,800 And what do we serve with this? 140 00:04:59,800 --> 00:05:01,967 -Uh, you'll get a goulash. -I love goulash. 141 00:05:01,967 --> 00:05:03,000 I just don't like the name. 142 00:05:03,000 --> 00:05:04,400 Do you think we need to change it? 143 00:05:04,400 --> 00:05:05,567 Meat gravy or-- 144 00:05:05,567 --> 00:05:07,333 Meat gravy sounds good. 145 00:05:07,667 --> 00:05:08,900 Okay, whatever. 146 00:05:08,900 --> 00:05:11,266 -Some margarine. -[Guy] Pork. 147 00:05:11,266 --> 00:05:12,767 Onion, tomato paste. 148 00:05:12,767 --> 00:05:13,867 [Hunter] Just a little bit. 149 00:05:13,867 --> 00:05:15,400 -[Guy] Red bell pepper. -[Lester] Red bell pepper. 150 00:05:15,400 --> 00:05:16,867 -Red wine. -Just a touch. 151 00:05:16,867 --> 00:05:18,400 Garlic, got the marjoram. 152 00:05:18,400 --> 00:05:20,166 Marjoram, okay. 153 00:05:20,166 --> 00:05:23,667 [Lester] Paprika, water and a little bit of slurry. 154 00:05:23,667 --> 00:05:25,367 Right. So how much longer do we cook this? 155 00:05:25,367 --> 00:05:26,900 [Lester] Half an hour, I would say. 156 00:05:26,900 --> 00:05:29,667 -Next, mushroom sauce. -[Lester] Margarine. 157 00:05:29,667 --> 00:05:32,567 Onion, portabella and white mushrooms. 158 00:05:32,567 --> 00:05:34,567 -Some more Vegeta. -Black pepper. 159 00:05:34,567 --> 00:05:37,367 [Lester] Water, fish with some roux. 160 00:05:37,367 --> 00:05:38,700 How long is that gonna cook, Lester? 161 00:05:38,700 --> 00:05:40,000 [Lester] Thirty to 40 minutes. 162 00:05:40,000 --> 00:05:42,367 -Next thing we gotta do is make the pancake. -Let's go for it. 163 00:05:42,367 --> 00:05:43,467 Let's go for it. 164 00:05:44,367 --> 00:05:45,533 Quite the pancake. 165 00:05:46,500 --> 00:05:48,000 -Beautiful. -[Hunter] Mm-hm. 166 00:05:48,000 --> 00:05:49,767 Placki ready. 167 00:05:49,767 --> 00:05:51,767 -To the goulash. -And another one. 168 00:05:51,767 --> 00:05:54,166 -[Hunter] Oh, you cover it. -[Lester] Mushroom sauce. 169 00:05:57,367 --> 00:05:58,500 -[Guy] That's outstanding. -[Hunter] That's money. 170 00:05:58,500 --> 00:06:00,734 That's like a latke meets a crepe. 171 00:06:02,100 --> 00:06:03,700 I can't believe I've never seen this before. 172 00:06:03,700 --> 00:06:05,400 -You get the texture of the potato. -[Hunter] Mm-hm. 173 00:06:05,400 --> 00:06:06,567 You get a little texture of the onion. 174 00:06:06,567 --> 00:06:08,266 [Hunter] So you get a crisp outer skin. 175 00:06:08,266 --> 00:06:09,233 That's a great way to do it. 176 00:06:09,867 --> 00:06:10,800 Mushroom sauce is great. 177 00:06:10,800 --> 00:06:12,967 It's Polish burrito, open faced. 178 00:06:12,967 --> 00:06:15,000 -I love that. Delicious. -Thank you. Thank you. 179 00:06:15,000 --> 00:06:16,567 Placek zbojnicki. 180 00:06:16,567 --> 00:06:19,967 The potato pancakes are great. They're thin, crispy. 181 00:06:19,967 --> 00:06:21,967 And you have the mushroom sauce that comes on the side with it. 182 00:06:21,967 --> 00:06:23,000 That's really good as well. 183 00:06:23,000 --> 00:06:24,300 [customer] Three of the best things on the menu. 184 00:06:24,300 --> 00:06:26,867 So the goulash and then the mushroom sauce, 185 00:06:26,867 --> 00:06:28,667 and the placki, and it's just all together. 186 00:06:28,667 --> 00:06:30,166 I got the golabkis. 187 00:06:30,166 --> 00:06:33,367 You can't find this anywhere in Colorado. 188 00:06:33,367 --> 00:06:37,100 I don't know what I like more, the story, the Lester, or the food. 189 00:06:37,100 --> 00:06:39,233 You put all three of them together, it's quite the adventure. 190 00:06:41,066 --> 00:06:44,300 Coming up, a Caribbean oasis in San Antonio... 191 00:06:44,300 --> 00:06:45,200 It's a package deal. 192 00:06:45,200 --> 00:06:46,667 ...where the jerk is jumping... 193 00:06:46,667 --> 00:06:48,967 Oh, it's good! 194 00:06:48,967 --> 00:06:50,166 I was gonna agree with that. 195 00:06:50,166 --> 00:06:52,066 ...and the shrimp will suck you in. 196 00:06:52,066 --> 00:06:54,066 I know why they call it rundown shrimp 197 00:06:54,066 --> 00:06:55,934 because you want to run down and get some. 198 00:07:02,000 --> 00:07:03,467 So I'm here in San Antonio, Texas, 199 00:07:03,467 --> 00:07:05,500 with the one and only, the legend, Bruce McGill. 200 00:07:05,500 --> 00:07:06,967 Now, Bruce, I've got to be honest, 201 00:07:06,967 --> 00:07:09,166 this is no animal house I'm taking you to. 202 00:07:09,166 --> 00:07:11,367 But I did hear about it from my cousin Vinny. 203 00:07:11,367 --> 00:07:12,467 All right. All right, all right. 204 00:07:12,467 --> 00:07:14,367 -Enough, okay. I said a little too soon. -Enough. 205 00:07:14,367 --> 00:07:15,900 Anyhow, here's the story. 206 00:07:15,900 --> 00:07:20,166 A military vet gets out, wants to serve Caribbean food to the folks of San Antonio. 207 00:07:20,166 --> 00:07:22,600 And, well, she started as a little shack. 208 00:07:22,600 --> 00:07:24,100 Hence the name. Are you hungry? 209 00:07:24,100 --> 00:07:25,467 -I'm hungry. -Fantastic. 210 00:07:25,467 --> 00:07:27,266 Now, that's the intro I was expecting. 211 00:07:27,266 --> 00:07:29,000 Now art thou truly Guy. 212 00:07:29,000 --> 00:07:30,867 -Shall we eat? -Made it through that one. 213 00:07:30,867 --> 00:07:32,634 This is the Jerk Shack. 214 00:07:34,667 --> 00:07:35,734 Red pepper coulis. 215 00:07:36,367 --> 00:07:37,867 Everything is amazing. 216 00:07:38,567 --> 00:07:39,567 Two oxtails. 217 00:07:39,567 --> 00:07:42,300 This is my Jamaica here in San Antonio, Texas. 218 00:07:42,300 --> 00:07:43,800 [woman] Rice and peas. 219 00:07:43,800 --> 00:07:45,166 If you're into Caribbean food, 220 00:07:45,166 --> 00:07:46,767 this is definitely the place to be. 221 00:07:46,767 --> 00:07:49,567 [Guy] That's because Chef Nicola Blaque's award-winning cooking 222 00:07:49,567 --> 00:07:51,934 is literally a dream come true. 223 00:07:52,700 --> 00:07:54,166 My aunt passed away. 224 00:07:54,166 --> 00:07:56,567 I had a series of dreams. 225 00:07:56,567 --> 00:07:58,467 My aunt was talking to me, and she said, 226 00:07:58,467 --> 00:08:01,467 "You should be sharing our culture with the world." 227 00:08:01,467 --> 00:08:03,467 It's like a lifetime movie we're getting right now. 228 00:08:03,467 --> 00:08:05,233 -That's a really good story. -[Nicola] Yeah. 229 00:08:06,100 --> 00:08:07,800 One minute on jerk chicken. 230 00:08:07,800 --> 00:08:09,600 The jerk chicken is insane. 231 00:08:09,600 --> 00:08:12,667 It's a complex blend of spices. 232 00:08:12,667 --> 00:08:15,767 With the mac and cheese, I can see why it's won so many awards. 233 00:08:16,567 --> 00:08:17,567 Walk us through this, Chef. 234 00:08:17,567 --> 00:08:19,400 We're going to start off with the brine. 235 00:08:19,400 --> 00:08:25,400 Salt, sugar, oranges, lemons, habaneros, garlic, bay leaves, 236 00:08:25,400 --> 00:08:27,467 fresh thyme and peppercorn. 237 00:08:27,467 --> 00:08:29,000 There you go. 238 00:08:29,000 --> 00:08:30,867 [Nicola] We're gonna add our chicken. 239 00:08:30,867 --> 00:08:32,567 I'll save you. 240 00:08:32,567 --> 00:08:33,800 [Guy] You're a brave man. 241 00:08:33,800 --> 00:08:36,200 How many pounds of chicken are we going through a week here? 242 00:08:36,200 --> 00:08:37,400 [Nicola] Almost 1,000. 243 00:08:37,400 --> 00:08:39,066 -A thousand pounds of jerk? -Yeah. 244 00:08:39,600 --> 00:08:41,166 Let's get into the marinade. 245 00:08:41,166 --> 00:08:45,767 Green bell pepper, red pepper, garlic, habanero. 246 00:08:45,767 --> 00:08:48,867 -A bunch of thyme. -[Nicola] Green onion, white onion, 247 00:08:48,867 --> 00:08:50,000 vegetable oil. 248 00:08:50,000 --> 00:08:51,300 [Guy] What temp? How long? 249 00:08:51,300 --> 00:08:54,166 [Nicola] 400 degrees for about 20 minutes. 250 00:08:54,166 --> 00:08:55,367 Got it. 251 00:08:56,367 --> 00:08:59,467 [Nicola] So next, we're gonna take our roasted veggies 252 00:08:59,467 --> 00:09:01,266 to make our jerk marinade. 253 00:09:01,266 --> 00:09:04,367 Fresh thyme, brown sugar, black peppercorns. 254 00:09:04,367 --> 00:09:05,800 [Guy] Canola. 255 00:09:05,800 --> 00:09:08,467 -Red wine. -[Nicola] Red wine vinegar, molasses. 256 00:09:08,467 --> 00:09:09,767 It's like oil in Texas. 257 00:09:09,767 --> 00:09:12,000 [Nicola] Orange and lemon peels. 258 00:09:12,000 --> 00:09:13,800 -Habaneros. -[Bruce trills] 259 00:09:13,800 --> 00:09:14,967 [Nicola] Ginger. 260 00:09:16,600 --> 00:09:17,767 Flavortown that way. 261 00:09:17,767 --> 00:09:20,500 Did you just hear "Flavortown" drop from the man? 262 00:09:20,500 --> 00:09:22,166 [Nicola] Salt and pepper. 263 00:09:24,166 --> 00:09:25,867 Whoo! 264 00:09:25,867 --> 00:09:27,166 All right. So rub this in, 265 00:09:27,166 --> 00:09:29,867 -and then go for another 24 hours. -[Nicola] Yes. 266 00:09:29,867 --> 00:09:31,166 This is not fast food. 267 00:09:31,166 --> 00:09:33,000 -[Guy] Going to the grill? -[Nicola] Yes. 268 00:09:33,000 --> 00:09:34,934 For about 20 to 25 minutes. 269 00:09:36,266 --> 00:09:37,300 All right. 270 00:09:37,300 --> 00:09:40,367 Next, we're going to make our housemade seasoning. 271 00:09:40,367 --> 00:09:46,100 Granulated garlic, salt, black pepper and granulated onion. 272 00:09:46,100 --> 00:09:49,667 -Okay. -It ties into our jerk barbecue sauce. 273 00:09:49,667 --> 00:09:53,100 Premade barbecue sauce, pineapple juice, 274 00:09:53,100 --> 00:09:56,967 jerk marinade, brown sugar and house seasoning. 275 00:09:58,600 --> 00:10:00,000 All right, let's make some mac and cheese. 276 00:10:00,000 --> 00:10:02,800 [Nicola] Pour down some margarine, onions, 277 00:10:02,800 --> 00:10:06,000 -heavy cream, half and half and whole milk. -Got it. 278 00:10:06,000 --> 00:10:09,266 [Nicola] We let this heat, but not to boiling. 279 00:10:09,266 --> 00:10:11,667 -Okay. What do we do next? -[Nicola] We're gonna add in our cheddar, 280 00:10:11,667 --> 00:10:13,867 mozzarella and Colby. 281 00:10:13,867 --> 00:10:15,066 Colby-Jack. Got it. 282 00:10:15,066 --> 00:10:18,166 We're gonna fold in the noodles, all-purpose seasoning. 283 00:10:18,166 --> 00:10:19,767 A little salt, pepper. 284 00:10:19,767 --> 00:10:21,467 [Guy] All right, so this is gonna go in the hot pan, 285 00:10:21,467 --> 00:10:23,166 more cheese on top of it. 286 00:10:23,166 --> 00:10:25,600 [Nicola] And cook it under the salamander. 287 00:10:25,600 --> 00:10:26,900 Let's eat. 288 00:10:26,900 --> 00:10:28,967 -What's in the fries? -[Nicola] Garam masala, 289 00:10:28,967 --> 00:10:31,300 turmeric, sugar, salt and pepper. 290 00:10:31,300 --> 00:10:33,166 [Guy] That's a normal portion of mac and cheese? 291 00:10:33,166 --> 00:10:34,767 This is our shareable portion. 292 00:10:34,767 --> 00:10:35,867 [Guy] Look at this. 293 00:10:35,867 --> 00:10:37,567 -Hang on a second. -[Bruce] Wow. 294 00:10:37,567 --> 00:10:38,767 [Guy] Wing, thigh or drumstick guy? 295 00:10:38,767 --> 00:10:40,567 -I'm a thigh guy. -[Guy] I'm a thigh guy. 296 00:10:40,567 --> 00:10:41,734 Wow, that is gorgeous. 297 00:10:47,567 --> 00:10:50,200 Mamma mia! How do you say that in Jamaican? 298 00:10:50,200 --> 00:10:51,333 Your technique is great. 299 00:10:52,767 --> 00:10:55,333 -Oh, man. -[Guy] The barbecue sauce is spot on. 300 00:10:56,300 --> 00:11:00,500 You put enough char on this, you get the smokiness. 301 00:11:00,500 --> 00:11:04,367 There's great depth of flavor all the way through this, great spice. 302 00:11:04,367 --> 00:11:07,367 -Not too much. -Oh, it's good. 303 00:11:07,367 --> 00:11:08,867 I was gonna agree with that. 304 00:11:08,867 --> 00:11:10,400 Plating jerk chicken, Chef. 305 00:11:10,400 --> 00:11:13,700 It has this, like, barbecue whiskey taste to it. 306 00:11:13,700 --> 00:11:16,667 The flavors are so bold in the mac and cheese. Ah, so good. 307 00:11:16,667 --> 00:11:19,166 -Like Grandma. -[Nicola] Working on the pork sandwich. 308 00:11:19,166 --> 00:11:23,100 -When they first started out, they were in a smaller shack. -Lines out the door. 309 00:11:23,100 --> 00:11:25,200 [customer] They made it to this location here. 310 00:11:25,200 --> 00:11:27,400 It's still the same food, just inside. 311 00:11:27,400 --> 00:11:29,100 -Are you still hungry? -Oh, yeah. 312 00:11:29,100 --> 00:11:30,266 We're hanging out at the Jerk Shack. 313 00:11:30,266 --> 00:11:31,567 We'll see you in a bit. 314 00:11:34,567 --> 00:11:35,967 -So, let's- Let's understand this where it starts from. -Okay. 315 00:11:35,967 --> 00:11:39,400 -One, the smile is amazing. -Thank you. 316 00:11:39,400 --> 00:11:41,934 -I was talking about Bruce's, but that's-- Yours, too. -Aw. 317 00:11:44,300 --> 00:11:46,200 Welcome back, Triple D. Hanging out with my buddy, Bruce. 318 00:11:46,200 --> 00:11:48,266 We have cruised into the Jerk Shack. 319 00:11:48,266 --> 00:11:50,000 And we've got the one and only Chef Nicola. 320 00:11:50,000 --> 00:11:53,467 Vegetarian curry, collard greens, jerk egg rolls. 321 00:11:53,467 --> 00:11:54,600 [customer] Seeing her do this 322 00:11:54,600 --> 00:11:56,266 and seeing this come to fruition has been amazing. 323 00:11:56,266 --> 00:11:58,100 It's always made with love. 324 00:11:58,100 --> 00:12:00,266 Rundown shrimp coming up. 325 00:12:00,266 --> 00:12:02,767 The rundown shrimp is amazing. 326 00:12:02,767 --> 00:12:06,100 The shrimp with the different spices and herbs. 327 00:12:06,100 --> 00:12:08,100 That's one of my favorite things on the menu. 328 00:12:08,100 --> 00:12:10,200 Rundown is not just your name for this. 329 00:12:10,200 --> 00:12:12,266 -This is actually a traditional dish. -Yeah. 330 00:12:12,266 --> 00:12:14,767 Traditionally made with mackerel. 331 00:12:14,767 --> 00:12:17,567 I switched it to shrimp. It's a huge hit here. 332 00:12:17,567 --> 00:12:19,100 We're gonna make the red pepper coulis. 333 00:12:19,100 --> 00:12:22,367 Char off our peppers, garlic, already peeled, 334 00:12:22,367 --> 00:12:25,767 green onion, vegetable oil, some white onion, 335 00:12:25,767 --> 00:12:28,200 our house seasoning and some water. 336 00:12:28,200 --> 00:12:30,133 [Guy] Okay. 337 00:12:31,467 --> 00:12:34,100 -I love it. Okay. What do we do next? -Rice and peas. 338 00:12:34,100 --> 00:12:38,467 Veggie oil, green onion, habaneros, minced garlic. 339 00:12:38,467 --> 00:12:40,567 -Veggie stock in. -[Nicola] Coconut milk. 340 00:12:40,567 --> 00:12:41,567 -All spice. -Okay. 341 00:12:41,567 --> 00:12:44,867 This is not normal peas and rice, by the way. 342 00:12:44,867 --> 00:12:49,266 Peppercorn, thyme, bay leaves, our housemade seasoning, 343 00:12:49,266 --> 00:12:52,934 pigeon peas, rice, and cook it down a stovetop. 344 00:12:53,867 --> 00:12:55,100 Let's cook the shrimp. 345 00:12:55,100 --> 00:12:57,667 [Nicola] So we're gonna start off with some achiote oil. 346 00:12:57,667 --> 00:12:59,867 -[Guy] Great color. -[Nicola] Onions and peppers. 347 00:12:59,867 --> 00:13:01,467 Those are beautiful shrimp. 348 00:13:01,467 --> 00:13:03,367 I love that you're leaving the tail on. 349 00:13:03,367 --> 00:13:05,867 -[Nicola] Crushed garlic. -[Guy] Our coulis. 350 00:13:05,867 --> 00:13:06,900 [Nicola] Coconut milk. 351 00:13:06,900 --> 00:13:08,667 I know why they call it rundown shrimp 352 00:13:08,667 --> 00:13:11,133 -because you want to run down and get some. -Run down and get some. 353 00:13:11,967 --> 00:13:13,667 [Nicola] Butter, thyme. 354 00:13:13,667 --> 00:13:15,467 Our house seasoning. 355 00:13:15,467 --> 00:13:17,266 -Veggie stock. -Got it. 356 00:13:17,266 --> 00:13:20,467 [Nicola] Next we're gonna make sauteed cabbage and carrots. 357 00:13:20,467 --> 00:13:23,367 Margarine, shredded cabbage and carrots. 358 00:13:23,367 --> 00:13:26,867 Saute the vegetables down with our housemade seasoning. 359 00:13:26,867 --> 00:13:29,100 -Let's eat. -[Nicola] Rice. 360 00:13:29,100 --> 00:13:33,767 Sauteed cabbage, rundown shrimp, green onions. 361 00:13:33,767 --> 00:13:35,367 -Beautiful, huh? -Oh, man. 362 00:13:40,467 --> 00:13:44,400 Bruce. I don't know if it's a blessing or a curse. 363 00:13:44,400 --> 00:13:45,567 This could expand the waistline. 364 00:13:45,567 --> 00:13:47,266 It's not a curse at all. I have willpower. 365 00:13:47,266 --> 00:13:49,000 Good, I don't. 366 00:13:49,000 --> 00:13:50,600 Yes, you do. You're looking gorgeous. 367 00:13:50,600 --> 00:13:52,000 I just had my hair done. 368 00:13:52,000 --> 00:13:53,200 It's not overly spicy. 369 00:13:53,200 --> 00:13:55,467 You get that nice rolling heat in the back. 370 00:13:55,467 --> 00:13:59,266 The shrimp is springy and snappy, perfectly cooked. 371 00:13:59,266 --> 00:14:01,800 The veggies have got a little bit of caramelization to them, 372 00:14:01,800 --> 00:14:03,867 -but still you do get-- -Fresh crunch. 373 00:14:03,867 --> 00:14:06,166 -It really comes together. -Fantastic. 374 00:14:06,166 --> 00:14:08,600 I got a rundown shrimp for you over here. 375 00:14:08,600 --> 00:14:10,467 Great flavor, great texture. 376 00:14:10,467 --> 00:14:12,567 The shrimp is cooked to perfection. 377 00:14:12,567 --> 00:14:14,166 You got the heat from the shrimp, 378 00:14:14,166 --> 00:14:16,300 and then you have, like, the coolness from the cabbage, 379 00:14:16,300 --> 00:14:18,166 so it really balances out the plate. 380 00:14:18,166 --> 00:14:19,300 It's amazing. 381 00:14:19,300 --> 00:14:21,100 -[Guy] Have you ever been to Jamaica? -No. 382 00:14:21,100 --> 00:14:22,467 -No, I have not. -This is about as close 383 00:14:22,467 --> 00:14:24,634 -as you're gonna get. -Yeah. 384 00:14:25,000 --> 00:14:26,100 Fries ready. 385 00:14:26,100 --> 00:14:28,266 This is a place I'd definitely go out of my way for. 386 00:14:28,266 --> 00:14:32,100 It's a package deal, your smile and your energy, the story. 387 00:14:32,100 --> 00:14:34,066 And you cook like you're cooking for your family 388 00:14:34,066 --> 00:14:35,166 -sitting at the table. -Yes. 389 00:14:35,166 --> 00:14:36,767 -It's all of it. -[Nicola] Thank you. 390 00:14:36,767 --> 00:14:38,033 [Guy] You're awesome. 391 00:14:39,000 --> 00:14:42,467 Coming up, a funky seafood spot in Brunswick, Georgia... 392 00:14:42,467 --> 00:14:44,767 This guy has his own party going on in this place. 393 00:14:44,767 --> 00:14:47,300 ...cooking up crazy crusted catfish. 394 00:14:47,300 --> 00:14:49,166 You do not lie. It is crunchy, crunchy. 395 00:14:49,166 --> 00:14:52,166 And reeling in righteous fisherman's stew. 396 00:14:52,166 --> 00:14:54,166 I'm eating it like it's nobody's business. 397 00:15:00,100 --> 00:15:02,000 I'm here in Brunswick, Georgia, to check out a joint 398 00:15:02,000 --> 00:15:03,467 that's got an interesting story. 399 00:15:03,467 --> 00:15:06,200 A restaurant guy, who's a guest at this restaurant, 400 00:15:06,200 --> 00:15:08,667 loves to come in here, ends up buying it from the chef that owns it. 401 00:15:08,667 --> 00:15:10,100 Well, it's got an eclectic menu. 402 00:15:10,100 --> 00:15:11,800 It's, kind of, all over the board. 403 00:15:11,800 --> 00:15:14,166 This is Indigo Coastal Shanty. 404 00:15:15,000 --> 00:15:16,767 -One meatloaf plate. -[man] Heard. 405 00:15:16,767 --> 00:15:18,867 It's different than any other restaurant in town. 406 00:15:18,867 --> 00:15:20,100 Charleston saute. 407 00:15:20,100 --> 00:15:21,667 Just the unique spin 408 00:15:21,667 --> 00:15:25,200 that they put on these basic recipes, it's just amazing. 409 00:15:25,200 --> 00:15:27,567 [Guy] That twist comes from Chef Judah Lynch, 410 00:15:27,567 --> 00:15:30,033 and even he has trouble pinning down the menu. 411 00:15:30,767 --> 00:15:33,367 The food is, kind of, a blend of anything. 412 00:15:33,367 --> 00:15:34,567 There's no boundaries. 413 00:15:34,567 --> 00:15:35,900 We're not pigeonholed to Southern food 414 00:15:35,900 --> 00:15:38,400 or some kind of, you know, specific type of cooking. 415 00:15:38,400 --> 00:15:41,900 Judah's been a great proprietor of Indigo since he's taken it over. 416 00:15:41,900 --> 00:15:43,166 He's updated the menu a little bit, 417 00:15:43,166 --> 00:15:44,567 kept some of the diehard items, 418 00:15:44,567 --> 00:15:46,367 like the sesame fried catfish. 419 00:15:46,367 --> 00:15:48,100 Sesame crusted catfish, two times. 420 00:15:48,100 --> 00:15:50,567 [customer] It has this crunchy coating 421 00:15:50,567 --> 00:15:53,100 and really, really soft interior. 422 00:15:53,100 --> 00:15:55,867 And then they're kind of famous for their tartar sauce as well. 423 00:15:55,867 --> 00:15:57,000 What are we starting with, Chef? 424 00:15:57,000 --> 00:15:58,400 [Judah] We're gonna start with our plum miso sauce, 425 00:15:58,400 --> 00:16:00,800 -which goes with the sesame-crusted catfish. -Okay. 426 00:16:00,800 --> 00:16:06,667 Oil, fresh garlic, soy sauce, red wine, hoisin sauce, orange juice. 427 00:16:06,667 --> 00:16:07,867 -[Guy] Concentrate? -[Judah] Concentrate. 428 00:16:07,867 --> 00:16:09,667 Focus. Honey. 429 00:16:09,667 --> 00:16:13,567 The blonde miso paste, lemon juice, dried plums. 430 00:16:13,567 --> 00:16:15,667 -I like this. -Dried cranberries. 431 00:16:15,667 --> 00:16:16,800 Five-spice powder. 432 00:16:16,800 --> 00:16:18,300 -[Guy] And some water. -[Judah] And some water. 433 00:16:18,300 --> 00:16:20,767 [Guy] All right, so let this simmer down, and then immersion blender? 434 00:16:20,767 --> 00:16:22,400 -[Judah] That's it. Yeah. -[Guy] All right, Chef. 435 00:16:22,400 --> 00:16:24,467 We're gonna make our spiked tartar sauce that we put a little-- 436 00:16:24,467 --> 00:16:26,066 -Spiked tartar sauce? -That's right. 437 00:16:26,066 --> 00:16:27,867 [Guy] With the plum... 438 00:16:27,867 --> 00:16:29,500 -Miso sauce. -Miso sauce. 439 00:16:29,500 --> 00:16:31,967 -Uh-huh. -With the sesame catfish. 440 00:16:31,967 --> 00:16:33,700 That's right. [chuckles] 441 00:16:33,700 --> 00:16:34,700 Okay. 442 00:16:34,700 --> 00:16:38,867 Diced onions, dill pickles, jalapenos, capers. 443 00:16:38,867 --> 00:16:39,967 We're gonna pulse this up. 444 00:16:39,967 --> 00:16:42,867 So, in here, mayonnaise, lemon juice. 445 00:16:42,867 --> 00:16:44,266 And the whole-grain mustard. 446 00:16:44,266 --> 00:16:46,967 -Yeah, that's not grandma's tartar sauce right there. -Nope. 447 00:16:46,967 --> 00:16:48,634 -Next up. -Splash sauce. 448 00:16:48,800 --> 00:16:50,266 Our what? 449 00:16:50,266 --> 00:16:52,266 We call it a splash 'cause we put a little splash of it 450 00:16:52,266 --> 00:16:53,867 on a lot of different stuff. 451 00:16:53,867 --> 00:16:57,166 -But this is a, uh, ginger-- -This guy has his own party going on in this place. 452 00:16:57,166 --> 00:16:59,066 [Judah] Start with a rice wine vinegar, 453 00:16:59,066 --> 00:17:02,700 sesame oil, orange juice, our fresh ginger, 454 00:17:02,700 --> 00:17:07,400 fresh garlic, sriracha, soy sauce, some vegetable oil. 455 00:17:07,400 --> 00:17:09,066 We're gonna blend it up. 456 00:17:09,066 --> 00:17:10,700 So this is gonna go on our slaw. 457 00:17:10,700 --> 00:17:12,767 -[Guy] All right, brother. -So now we're gonna make our dredge 458 00:17:12,767 --> 00:17:14,567 -for the sesame-crusted catfish. -Okay. 459 00:17:14,567 --> 00:17:18,500 Flour, panko bread crumbs, black and white sesame seeds, 460 00:17:18,500 --> 00:17:21,367 a little cayenne pepper and salt and pepper. 461 00:17:21,367 --> 00:17:22,567 And I'm gonna mix that up. 462 00:17:22,567 --> 00:17:25,367 Egg wash. Try not to sling it on you. 463 00:17:25,367 --> 00:17:26,667 [Guy] Yeah, I'd appreciate that. 464 00:17:28,100 --> 00:17:29,367 Give it a fry, and that's all she wrote. 465 00:17:29,367 --> 00:17:30,367 [Judah] Give it a fry, and that's it. 466 00:17:30,367 --> 00:17:32,400 Put a little splash sauce on the rice. 467 00:17:32,400 --> 00:17:36,500 Plum miso sauce, coleslaw, and our fish. 468 00:17:36,500 --> 00:17:39,066 Well, cilantro, some sesame seeds. 469 00:17:39,066 --> 00:17:40,867 And then just this on the side. 470 00:17:40,867 --> 00:17:42,166 [Judah] That's right. 471 00:17:43,667 --> 00:17:45,200 When you say that you're putting 472 00:17:45,200 --> 00:17:47,867 some sesame crust on this thing, you do not lie. 473 00:17:47,867 --> 00:17:49,166 It is crunchy, crunchy. 474 00:17:50,467 --> 00:17:53,000 The dried plum plays great into that. 475 00:17:53,000 --> 00:17:54,066 Slaw is great. 476 00:17:55,266 --> 00:17:56,567 That's tartar gone wild. 477 00:17:56,567 --> 00:17:59,166 I mean, I just gotta keep moving the plate around 478 00:17:59,166 --> 00:18:00,934 because I keep digging into flavors. 479 00:18:01,967 --> 00:18:03,266 Dynamite. 480 00:18:03,266 --> 00:18:05,166 The sesame-crusted catfish. 481 00:18:05,166 --> 00:18:07,967 I have the catfish every single time I come here. 482 00:18:07,967 --> 00:18:11,000 You have to have tartar sauce, miso sauce, 483 00:18:11,000 --> 00:18:13,500 your catfish bite, and then it's perfect. 484 00:18:13,500 --> 00:18:17,000 -It all works. -We have loved the food since day one. 485 00:18:17,000 --> 00:18:19,367 Uh, what was the building before it was the Shanty? 486 00:18:19,367 --> 00:18:22,166 It was a bunker for the military base down here. 487 00:18:22,166 --> 00:18:25,200 -Oh, bunker. -Really not much changed on the interior. 488 00:18:25,200 --> 00:18:26,767 It's still a shanty. 489 00:18:26,767 --> 00:18:28,800 -It's a funky little bomb shelter. -It is. 490 00:18:28,800 --> 00:18:30,867 I mean, it is-- How tall are you, sir? 491 00:18:30,867 --> 00:18:33,100 -6'2". -So you barely get in here? 492 00:18:33,100 --> 00:18:34,166 -Yeah. -But it's worth it. 493 00:18:34,166 --> 00:18:35,900 -It is. -What's your favorite thing on the menu? 494 00:18:35,900 --> 00:18:37,467 Fisherman's Bowl. 495 00:18:37,467 --> 00:18:39,467 Robin, Fisherman's Bowl, two times. 496 00:18:39,467 --> 00:18:41,767 The Fisherman's Bowl, the two main ingredients really are 497 00:18:41,767 --> 00:18:43,100 the freshly-caught Georgia shrimp 498 00:18:43,100 --> 00:18:45,767 and whatever the fresh catch of the day is. 499 00:18:45,767 --> 00:18:47,000 Every bite is perfect bite. 500 00:18:47,000 --> 00:18:48,000 What's the next dish, Chef? 501 00:18:48,000 --> 00:18:50,100 Uh, this is our rose-red pepper coulis, 502 00:18:50,100 --> 00:18:53,266 which goes into our Mediterranean fisherman's balls. 503 00:18:53,266 --> 00:18:55,166 -Got it. -[Judah] Let's start with olive oil, 504 00:18:55,166 --> 00:18:57,867 diced onions, salt, fresh garlic, 505 00:18:57,867 --> 00:19:02,567 fennel seed, oregano, black pepper and some balsamic vinegar. 506 00:19:02,567 --> 00:19:04,266 Roasted red peppers. 507 00:19:04,266 --> 00:19:07,266 When this cooks down, then we'll emulsify it with the olive oil? 508 00:19:07,266 --> 00:19:08,233 [Judah] That's right. 509 00:19:08,233 --> 00:19:11,166 -So next up, we're doing our fennel sauce. -Okay. 510 00:19:11,166 --> 00:19:13,367 [Judah] Olive oil, sliced white onion. 511 00:19:13,367 --> 00:19:16,200 Salt. Sweat that. Got it. Some fennel. 512 00:19:16,200 --> 00:19:18,500 [Judah] Fresh garlic, crushed red pepper, 513 00:19:18,500 --> 00:19:22,567 a little thyme, black pepper, bay leaves, orange juice. 514 00:19:22,567 --> 00:19:25,900 Our roasted red pepper sauce, blended plum tomatoes, 515 00:19:25,900 --> 00:19:28,667 white wine and a little clam base. 516 00:19:28,667 --> 00:19:31,100 What miniscule amount of this is this? 517 00:19:31,100 --> 00:19:32,967 [Judah] Star anise. And then a little water. 518 00:19:32,967 --> 00:19:35,266 All right, the seafood. How are we gonna prepare that? 519 00:19:35,266 --> 00:19:38,467 [Judah] We're gonna saute Georgia shrimp and fresh mahi, 520 00:19:38,467 --> 00:19:40,467 and then we'll add the broth to the top of that. 521 00:19:40,467 --> 00:19:42,467 That will be served over couscous, 522 00:19:42,467 --> 00:19:45,300 with a little crumble of feta cheese and parsley. 523 00:19:45,300 --> 00:19:47,166 -Cheese and fish? -That's right. 524 00:19:53,467 --> 00:19:55,233 That's good broth. I'll give you that much. 525 00:19:56,767 --> 00:19:59,100 Well, I like that little bit of couscous at the bottom there. 526 00:19:59,100 --> 00:20:02,500 As unconventional as some of this is, it's delicious. 527 00:20:02,500 --> 00:20:06,600 I mean, I'm eating it like it's nobody's business. 528 00:20:06,600 --> 00:20:09,467 It's got a ton of flavor. The shrimp is great. 529 00:20:09,467 --> 00:20:11,367 -The feta is refreshing. -Yeah. 530 00:20:11,367 --> 00:20:13,700 Nice salty brininess that comes about. 531 00:20:13,700 --> 00:20:16,166 This is the kind of dish that you would come back for. 532 00:20:16,767 --> 00:20:17,800 A Fisherman's Bowl. 533 00:20:17,800 --> 00:20:19,867 The broth is very deep, it's very rich. 534 00:20:19,867 --> 00:20:23,066 The flavors of it enhance the local fish so well. 535 00:20:23,066 --> 00:20:25,166 Juliano, runner, please. 536 00:20:25,166 --> 00:20:27,667 -What else should I try on the menu? -Everything. 537 00:20:27,667 --> 00:20:29,467 [customer] It's the easiest place to take someone 538 00:20:29,467 --> 00:20:31,066 because you know they're going to love it. 539 00:20:31,066 --> 00:20:33,300 It's delicious. I'd come back for that every day. 540 00:20:33,300 --> 00:20:34,634 -I appreciate that. Thank you. -Well done. 541 00:20:37,300 --> 00:20:40,166 So was that another righteous road trip or what? 542 00:20:40,166 --> 00:20:41,266 But don't you worry, 543 00:20:41,266 --> 00:20:44,100 we got plenty more joints to find all over this country. 544 00:20:44,100 --> 00:20:48,500 I'll be looking for you next week on Diners, Drive-Ins and Dives. 545 00:20:48,500 --> 00:20:50,300 -Bandit cake. -Bandit cake. 546 00:20:50,300 --> 00:20:52,000 -Bandit cake. -Bandit. 547 00:20:52,000 --> 00:20:54,166 -Panda cake. -Like a bandit. Yeah, exactly. 548 00:20:54,166 --> 00:20:55,467 -Bandit cake. -Not panda. 549 00:20:55,467 --> 00:20:57,066 I don't know. 550 00:20:57,066 --> 00:20:59,967 -You don't have pandas in Poland. -Why did you do it like that?