1 00:00:01,300 --> 00:00:02,800 I'm Guy Fieri, and we're rolling out 2 00:00:02,800 --> 00:00:05,567 looking for America's greatest Diners, Drive-in and Dives! 3 00:00:05,567 --> 00:00:07,500 -[upbeat instrumental rock music playing] -[Guy] This trip... 4 00:00:07,500 --> 00:00:09,200 We both have tickets to Flavor Town. 5 00:00:09,200 --> 00:00:10,867 ...things are getting sticky... 6 00:00:10,867 --> 00:00:13,266 You should have thought about putting some caramel on the bottom. 7 00:00:13,266 --> 00:00:14,367 ...spicy... 8 00:00:14,367 --> 00:00:15,767 Ooh... Yahtzee! 9 00:00:15,767 --> 00:00:17,000 ...and sweet. 10 00:00:17,000 --> 00:00:18,800 I am gonna be so loaded up on sugar, 11 00:00:18,800 --> 00:00:21,367 I'm gonna push the car down the street here. 12 00:00:21,367 --> 00:00:24,700 Like with sizzling Sichuan specialties in San Antonio... 13 00:00:24,700 --> 00:00:25,767 I'm hyperventilating. 14 00:00:25,767 --> 00:00:27,500 I'm trying to eat it so fast. 15 00:00:27,500 --> 00:00:29,367 ...green chili pizza in Boulder... 16 00:00:29,367 --> 00:00:31,166 You got some big, big flavors. 17 00:00:32,166 --> 00:00:34,200 ...and the Bomb bakery in Georgia... 18 00:00:34,200 --> 00:00:36,500 It is amazing and inspiring. 19 00:00:36,500 --> 00:00:39,000 ...making dessert the main course. 20 00:00:39,000 --> 00:00:41,166 I hope you're having a great time watching me eat a doughnut. 21 00:00:41,166 --> 00:00:42,367 That was great! 22 00:00:42,367 --> 00:00:45,734 That's all right here, right now on Triple-D! 23 00:00:46,567 --> 00:00:49,834 [opening theme music playing] 24 00:00:58,300 --> 00:01:00,367 So I'm here on St. Simons Island, Georgia. 25 00:01:00,367 --> 00:01:01,367 I've been here a bunch of times. 26 00:01:01,367 --> 00:01:03,200 You're talking about a great destination for food, 27 00:01:03,200 --> 00:01:05,567 a cool place to come and vacate with the family. 28 00:01:05,567 --> 00:01:07,266 But today is not like a normal visit. 29 00:01:07,266 --> 00:01:08,467 No, today is a first. 30 00:01:08,467 --> 00:01:10,000 You see, I'm not a big desert person. 31 00:01:10,000 --> 00:01:11,367 So today, when I say it's a first, 32 00:01:11,367 --> 00:01:12,467 I'm going to a place 33 00:01:12,467 --> 00:01:14,300 and all they do is make desserts. 34 00:01:14,300 --> 00:01:16,000 But I hear it's like taking a trip 35 00:01:16,000 --> 00:01:17,800 right into grandma's kitchen. 36 00:01:17,800 --> 00:01:19,767 This is Dulce Dough. 37 00:01:20,166 --> 00:01:21,567 Cathead's out! 38 00:01:22,266 --> 00:01:23,800 It is fabulous. 39 00:01:23,800 --> 00:01:25,300 Chocolate donut. 40 00:01:25,300 --> 00:01:27,166 I love donuts. 41 00:01:27,166 --> 00:01:29,900 A doughnut shop is not doing it justice. 42 00:01:29,900 --> 00:01:31,100 Brioche buns ready. 43 00:01:31,100 --> 00:01:32,800 This is the heart of St. Simon's. 44 00:01:32,800 --> 00:01:33,867 The hot spot? 45 00:01:33,867 --> 00:01:34,767 Look at Ryanne back there. 46 00:01:34,767 --> 00:01:36,767 She's what brings it all together. 47 00:01:36,767 --> 00:01:39,867 [Guy] And Ryanne Carrier isn't just baking up her A-game. 48 00:01:39,867 --> 00:01:42,333 She's also channeling a bit of nostalgia. 49 00:01:43,100 --> 00:01:46,433 This is an homage to my grandmother. 50 00:01:47,266 --> 00:01:49,100 This reminds me of my grandma's house. 51 00:01:49,100 --> 00:01:50,166 -Yeah. -I'm excited. 52 00:01:50,166 --> 00:01:51,300 So, what are we gonna make? 53 00:01:51,300 --> 00:01:53,266 We're gonna make Baba au Rhum. 54 00:01:53,266 --> 00:01:56,166 Rum syrup going down on the Baba au Rhum. 55 00:01:56,166 --> 00:01:58,266 [man] Baba au Rhum is an amazing pastry. 56 00:01:58,266 --> 00:02:01,200 It really tastes like a island vacation. 57 00:02:01,200 --> 00:02:02,300 So what are we making first? 58 00:02:02,300 --> 00:02:04,800 Okay, so first we're gonna start with our brioche dough. 59 00:02:04,800 --> 00:02:06,300 -Milk... -[Guy] Yeast... 60 00:02:06,300 --> 00:02:07,300 [Ryanne] ...eggs... 61 00:02:07,300 --> 00:02:08,767 Ooh, egg drop! 62 00:02:08,767 --> 00:02:10,266 [Ryanne] ...sugar, vanilla, 63 00:02:10,266 --> 00:02:12,634 all-purpose flour and salt. 64 00:02:13,567 --> 00:02:15,500 Whoa! You turned on the transformer. 65 00:02:15,500 --> 00:02:17,066 [Ryanne] Yes! 66 00:02:17,066 --> 00:02:18,767 We're gonna start adding two pounds of butter 67 00:02:18,767 --> 00:02:21,400 about every 10 minutes for about an hour and a half. 68 00:02:21,400 --> 00:02:23,100 Once this is done... 69 00:02:23,100 --> 00:02:25,467 -[Ryanne] ...let it rest overnight. -All right. 70 00:02:25,467 --> 00:02:27,500 So now we're going to put the dough through the sheeter, 71 00:02:27,500 --> 00:02:31,867 dropping it by five centimeters each time. 72 00:02:31,867 --> 00:02:35,166 Now we're going to punch our dough. 73 00:02:35,166 --> 00:02:36,567 We let them rest overnight. 74 00:02:36,567 --> 00:02:38,100 [Guy] They'll go to the proofer. 75 00:02:38,100 --> 00:02:40,166 Once they're done in the proofer, into the fryer. 76 00:02:40,166 --> 00:02:41,100 [Ryanne] Yep. 77 00:02:41,100 --> 00:02:43,000 And now you bring out the Harry Potter sticks. 78 00:02:43,000 --> 00:02:44,767 [Ryanne] Our magic wand. 79 00:02:44,767 --> 00:02:46,066 Flip them several times. 80 00:02:46,467 --> 00:02:47,533 Look at you go! 81 00:02:49,467 --> 00:02:51,100 And the glaze has to go on when they're hot. 82 00:02:51,100 --> 00:02:53,266 -Yes. -What's in the glaze? Walk me through it. 83 00:02:53,266 --> 00:02:56,000 Brown and granulated sugar, cinnamon stick. 84 00:02:56,000 --> 00:02:57,367 Cloves and cardamom. 85 00:02:57,367 --> 00:03:00,900 Two different kinds of rum. White rum and an aged rum. 86 00:03:00,900 --> 00:03:02,400 We let it come up. 87 00:03:02,400 --> 00:03:05,500 We flame it, burn the rum off. 88 00:03:05,500 --> 00:03:09,567 Add our water, vanilla bean, homemade apricot jam. 89 00:03:09,567 --> 00:03:11,700 -And then strain? -Mm-hmm. Let them cool. 90 00:03:11,700 --> 00:03:14,567 Then we're gonna fill them with a caramelized pineapple jam. 91 00:03:14,567 --> 00:03:18,467 Fresh pineapple, sugar, lime juice, salt. 92 00:03:18,467 --> 00:03:20,700 -Now you're gonna macerate with your hands? -Yep. 93 00:03:20,700 --> 00:03:23,533 Cook this until the sugars start to caramelize. 94 00:03:23,800 --> 00:03:24,767 Blend it. 95 00:03:24,767 --> 00:03:27,000 -[Guy] You emulsify the butter into it? -Yes. 96 00:03:27,000 --> 00:03:28,200 -Okay. -Exactly. 97 00:03:28,200 --> 00:03:30,500 We're making our dulce pastry cream. 98 00:03:30,500 --> 00:03:35,600 Corn starch, sugar. Grind down all of those dry ingredients. 99 00:03:35,600 --> 00:03:38,700 Add our milk, yolks, vanilla paste. 100 00:03:38,700 --> 00:03:42,767 -Set the time for 16 minutes and 30 seconds -[Guy] Really? 101 00:03:42,767 --> 00:03:43,934 One eighty-five. 102 00:03:43,934 --> 00:03:47,700 Once that's done, add our bloomed gelatin and our butter. 103 00:03:47,700 --> 00:03:51,166 -Got it. -And then we're gonna add a roasted white chocolate. 104 00:03:51,166 --> 00:03:53,467 -It's like a little nutty and caramel-y. -Caramel-y. 105 00:03:53,467 --> 00:03:56,567 [Ryanne] Add our mix and stir it to melt the chocolate. 106 00:03:56,567 --> 00:03:57,767 Cool it down. 107 00:03:57,767 --> 00:04:01,266 Fold in whipped cream to make it a diplomat. 108 00:04:01,266 --> 00:04:02,467 -Once it's a diplomat... -Mm-hmm. 109 00:04:02,467 --> 00:04:03,467 -...we're ready to go? -Yes. 110 00:04:03,467 --> 00:04:06,367 [Ryanne] Punch holes in the dough. 111 00:04:06,367 --> 00:04:08,867 -Caramelized pineapple jam. -[Guy] Pipe it right in. 112 00:04:08,867 --> 00:04:11,400 This is the dulce pastry cream. 113 00:04:11,400 --> 00:04:13,667 -That's how much goes on there? -Mm-hmm! 114 00:04:13,667 --> 00:04:14,867 [Ryanne] Pineapple jam. 115 00:04:14,867 --> 00:04:16,100 You'll kill me. 116 00:04:16,100 --> 00:04:18,767 So you can cut it in half. That's not bad. 117 00:04:18,767 --> 00:04:20,100 -They can look at it? -Oh, yeah. 118 00:04:20,100 --> 00:04:22,333 I hope you're having a great time watching me eat a donut. 119 00:04:24,567 --> 00:04:26,266 Oh, that's really good. 120 00:04:27,567 --> 00:04:30,266 The caramelization of the rum, spot on. 121 00:04:30,266 --> 00:04:31,567 The dulce is great. 122 00:04:31,567 --> 00:04:36,000 And I love this little caramel sugar chocolate that goes through it. 123 00:04:36,000 --> 00:04:37,967 But it's the pineapple that kind of ties everything together. 124 00:04:37,967 --> 00:04:39,000 That gives you a little acidity. 125 00:04:39,000 --> 00:04:40,066 -Delicious. -Thank you. 126 00:04:41,000 --> 00:04:42,367 [man] We have the Baba au Rhum. 127 00:04:42,367 --> 00:04:43,467 It was decadent. 128 00:04:43,467 --> 00:04:44,767 [Guy] Can you eat the whole thing? 129 00:04:44,767 --> 00:04:46,867 Not size wise, but sugar wise. 130 00:04:46,867 --> 00:04:48,467 Yeah, it's not too sweet. 131 00:04:48,467 --> 00:04:50,967 The pineapple jam, you don't expect with the cream, 132 00:04:50,967 --> 00:04:52,266 and it's just delicious. 133 00:04:52,266 --> 00:04:53,567 There's a lot of flavor in it. 134 00:04:53,567 --> 00:04:55,567 I agree. And it doesn't matter if I didn't agree. 135 00:04:55,567 --> 00:04:57,100 You're too big to say, "I don't agree." 136 00:04:57,100 --> 00:04:58,166 You better agree. 137 00:04:59,000 --> 00:05:00,200 Maple Bacon. 138 00:05:00,200 --> 00:05:01,767 Have you ever been to a place like this? 139 00:05:01,767 --> 00:05:05,567 No. It's so beautiful and cute and then the food is so delicious. 140 00:05:05,567 --> 00:05:07,266 It's a social place. 141 00:05:07,266 --> 00:05:08,266 Like, I'm here a lot. 142 00:05:08,266 --> 00:05:09,600 Are you the mayor of this town? 143 00:05:09,600 --> 00:05:11,600 -No, not even close. -Not even close. 144 00:05:11,600 --> 00:05:13,667 More pecan sticky buns! 145 00:05:13,667 --> 00:05:15,967 The sticky bun is fantastic. 146 00:05:15,967 --> 00:05:19,266 Like crossing a sticky bun with grandma's pecan pie. 147 00:05:19,266 --> 00:05:20,767 You can't come down to the south 148 00:05:20,767 --> 00:05:22,266 and not have a pecan sticky bun. 149 00:05:22,266 --> 00:05:24,266 [Ryanne] We're gonna make our brown sugar caramel. 150 00:05:24,266 --> 00:05:25,400 -Corn syrup. -Got it. 151 00:05:25,400 --> 00:05:28,567 Brown sugar, white sugar, a little water. 152 00:05:28,567 --> 00:05:31,367 Let this rest for about 15 minutes. 153 00:05:31,367 --> 00:05:33,367 Turn it on at a low heat. 154 00:05:33,367 --> 00:05:35,867 Add heavy cream, hit it with some salt. 155 00:05:35,867 --> 00:05:39,600 Whisk in butter, strain it once it's finished. 156 00:05:39,600 --> 00:05:40,667 Caramel's done. 157 00:05:40,667 --> 00:05:42,400 -The same brioche dough... -Yep. 158 00:05:42,400 --> 00:05:43,467 ...smear the butter on with her hand. 159 00:05:43,467 --> 00:05:45,166 [Ryanne] Then we'll add our cinnamon sugar. 160 00:05:45,166 --> 00:05:48,200 -Tuck it and roll it. -Well, you just love to work hard. 161 00:05:48,200 --> 00:05:49,266 I do. 162 00:05:49,266 --> 00:05:51,867 Roll it to make sure it's even everywhere. 163 00:05:51,867 --> 00:05:52,867 Cut it down. 164 00:05:53,700 --> 00:05:55,300 We're gonna butter... paper. 165 00:05:55,300 --> 00:05:56,667 This is the caramel that we made. 166 00:05:56,667 --> 00:05:58,567 Yep. Add our pecans. 167 00:05:58,567 --> 00:06:00,166 Right where the buns are gonna go. 168 00:06:00,166 --> 00:06:02,467 [Ryanne] Two, four, six. 169 00:06:02,467 --> 00:06:04,467 -So this goes in the proofer. -[Guy] Proofer! 170 00:06:04,467 --> 00:06:06,266 About an hour and a half. 171 00:06:06,266 --> 00:06:07,567 And then it will bake at what? 172 00:06:07,567 --> 00:06:10,567 325F for about 25 minutes. 173 00:06:10,567 --> 00:06:12,100 -They got huge. -They got huge. 174 00:06:12,100 --> 00:06:13,834 -Yeah. Portion them. -Okay. 175 00:06:15,166 --> 00:06:16,266 Whoa! 176 00:06:16,266 --> 00:06:17,500 [Ryanne] There we go. 177 00:06:17,500 --> 00:06:19,400 You should have thought about putting some caramel on the bottom. 178 00:06:19,400 --> 00:06:20,934 [Ryanne] Finish it with some butter. 179 00:06:21,867 --> 00:06:24,567 This is how my mom would serve it when we were kids. 180 00:06:24,567 --> 00:06:27,266 -[Guy] The cold butter with the pecan roll... -Mm-hmm? 181 00:06:29,166 --> 00:06:30,467 The salt on the butter... 182 00:06:30,467 --> 00:06:31,900 It's kind of like ice cream. 183 00:06:31,900 --> 00:06:32,967 [Guy] Salty ice cream. 184 00:06:34,467 --> 00:06:36,767 I am gonna be so loaded up on sugar. 185 00:06:36,767 --> 00:06:38,867 I'm gonna push the car down the street here. 186 00:06:38,867 --> 00:06:39,834 [Ryanne chuckles] 187 00:06:42,767 --> 00:06:44,800 -That was great. -Pecan sticky bun! 188 00:06:44,800 --> 00:06:47,000 [girl] It's sticky and not too sweet. 189 00:06:47,000 --> 00:06:48,467 I just really like it. 190 00:06:48,467 --> 00:06:49,967 [Ryanne] Quiche for Sarah, ready. 191 00:06:49,967 --> 00:06:52,867 From the decor to the food, 192 00:06:52,867 --> 00:06:55,100 it's just great from start to finish. 193 00:06:55,100 --> 00:06:58,400 When people come here to be transported to your grandma's kitchen, 194 00:06:58,400 --> 00:07:01,567 they don't have the beginning of the understanding 195 00:07:01,567 --> 00:07:03,000 of the depth 196 00:07:03,000 --> 00:07:05,300 of the culinary journey that they're about to take. 197 00:07:05,300 --> 00:07:08,767 It is amazing and inspiring. You're awesome. 198 00:07:10,867 --> 00:07:13,867 [Guy] Coming up, a legit Chinese spot in San Antonio... 199 00:07:13,867 --> 00:07:15,967 Look at that! Would you look at that? 200 00:07:15,967 --> 00:07:18,700 ...throwing their Sichuan magic on pork belly... 201 00:07:18,700 --> 00:07:20,000 You know I eat the whole thing. 202 00:07:20,000 --> 00:07:22,166 ...and firing up some dynamite duck. 203 00:07:22,166 --> 00:07:24,734 That is a flavor bomb right there. 204 00:07:27,700 --> 00:07:29,266 Is your sister-- Can she speak as well as you? 205 00:07:29,266 --> 00:07:30,734 I don't know. She's four. 206 00:07:31,066 --> 00:07:34,333 [crew laughing] 207 00:07:38,266 --> 00:07:39,567 Ah! That was awesome. 208 00:07:42,567 --> 00:07:44,767 I'm here on the northwest side of San Antonio, Texas. 209 00:07:44,767 --> 00:07:45,934 I love coming to this town. 210 00:07:45,934 --> 00:07:47,667 I've been coming here for a long time, and you know what? 211 00:07:47,667 --> 00:07:50,000 They've got almost every type of food you can imagine. 212 00:07:50,000 --> 00:07:52,200 It's really emerging into that kind of a food scene. 213 00:07:52,200 --> 00:07:53,567 So I'm here to check out this place. 214 00:07:53,567 --> 00:07:54,800 It's a father and daughter team, 215 00:07:54,800 --> 00:07:56,100 and they're doing Chinese food. 216 00:07:56,100 --> 00:07:57,500 And I love Chinese food. 217 00:07:57,500 --> 00:07:59,200 In particular, Sichuan. 218 00:07:59,200 --> 00:08:00,567 This is the Sichuan House. 219 00:08:01,800 --> 00:08:03,000 Oh, yeah, yeah. 220 00:08:03,000 --> 00:08:04,000 This spot's legit. 221 00:08:04,000 --> 00:08:05,900 Poached spicy beef, table eight! 222 00:08:05,900 --> 00:08:08,000 It's not your typical Chinese restaurant. 223 00:08:08,000 --> 00:08:10,467 I mean, this is not egg rolls and dim sum and-- 224 00:08:10,467 --> 00:08:11,800 No. No lemon chicken, for sure. 225 00:08:11,800 --> 00:08:12,767 No-- [laughs] 226 00:08:12,767 --> 00:08:14,467 We have the crispy, spicy fish. 227 00:08:14,467 --> 00:08:16,667 [Guy] Here, it's all about Sichuan flavor. 228 00:08:16,667 --> 00:08:21,266 A regional Chinese cuisine father-daughter duo Ye and Kristina Zhao 229 00:08:21,266 --> 00:08:23,066 know a little something about. 230 00:08:23,667 --> 00:08:24,667 You know, in Sichuan cuisine, 231 00:08:24,667 --> 00:08:27,400 there are 27 different flavor profiles identified. 232 00:08:27,400 --> 00:08:29,767 -Really? -And there are more than 5000 recipes 233 00:08:29,767 --> 00:08:31,367 in the Sichuan repertoire. 234 00:08:31,367 --> 00:08:33,166 -Does she sleep? -Yes... 235 00:08:34,367 --> 00:08:35,367 And are we cooking together? 236 00:08:35,367 --> 00:08:36,467 We are cooking together. 237 00:08:36,467 --> 00:08:37,600 I don't know if I can keep up. 238 00:08:37,600 --> 00:08:39,467 -I have to warm up for this one. -All right. 239 00:08:39,467 --> 00:08:41,467 Plating up another Dong Po! 240 00:08:41,467 --> 00:08:45,400 The Dong is a cubic pork belly in a sweet, super savory sauce. 241 00:08:45,400 --> 00:08:46,467 Absolutely phenomenal. 242 00:08:46,467 --> 00:08:47,667 Let's get this going. 243 00:08:47,667 --> 00:08:49,500 This is called the Dong. Pork belly. 244 00:08:49,500 --> 00:08:52,600 It's one of the dishes that really put Sichuan House on the map. 245 00:08:52,600 --> 00:08:53,767 So this is the Godfather. 246 00:08:53,767 --> 00:08:54,900 -[Kristina] Start with the ginger, -Ginger. 247 00:08:54,900 --> 00:08:56,700 Green onions. Cooking wine. 248 00:08:56,700 --> 00:08:58,066 We put in our pork belly. 249 00:08:58,066 --> 00:08:59,500 How long is it gonna simmer in the water? 250 00:08:59,500 --> 00:09:00,867 Maybe about 30 minutes or so. 251 00:09:00,867 --> 00:09:03,367 And then we're going to brush it with some aged soy 252 00:09:03,367 --> 00:09:04,900 -to give it some color. -[Guy] Okay. 253 00:09:04,900 --> 00:09:06,367 [Guy] And then we're going to go into the fryer. 254 00:09:06,367 --> 00:09:07,767 [Kristina] Yep. Three to four minutes. 255 00:09:07,767 --> 00:09:08,800 [Guy] Getting after it! 256 00:09:08,800 --> 00:09:10,567 So then that gets done. It comes out and it cools. 257 00:09:10,567 --> 00:09:11,500 What are we making now? 258 00:09:11,500 --> 00:09:12,567 [Kristina] The Dong Po sauce. 259 00:09:12,567 --> 00:09:14,166 For our Dong, water first. 260 00:09:14,166 --> 00:09:15,667 -Yellow cane sugar. -[Guy] A lot of it. 261 00:09:15,667 --> 00:09:16,867 [Guy] Easy now. 262 00:09:16,867 --> 00:09:18,233 Simmer down. 263 00:09:18,233 --> 00:09:21,767 [Kristina] Our garlic, minced ginger, soy, Chinese black vinegar. 264 00:09:21,767 --> 00:09:23,000 -[Guy] Chicken base? -White pepper. 265 00:09:23,000 --> 00:09:25,266 Finished with some sesame oil. 20 minutes and we're done. 266 00:09:25,266 --> 00:09:26,700 -That's the whole sauce? -That's the whole sauce. 267 00:09:26,700 --> 00:09:28,500 -[Guy] Okay. -We'll portion this pork belly. 268 00:09:28,500 --> 00:09:30,500 And we got the nice, crispy crackle. Got it. 269 00:09:30,500 --> 00:09:31,867 Yep. Skin side down. 270 00:09:31,867 --> 00:09:33,567 Ladle our Dong Po sauce. 271 00:09:33,567 --> 00:09:35,500 So this is gonna steam for about four hours. 272 00:09:35,500 --> 00:09:37,066 [Guy] Four hours? In the sauce? 273 00:09:37,066 --> 00:09:37,967 What do we serve it with? 274 00:09:37,967 --> 00:09:39,266 Some baby bok choy. 275 00:09:39,266 --> 00:09:41,867 We call this fei shui, means flying in the water. 276 00:09:41,867 --> 00:09:43,500 -So it's a very quick plant. -[Guy] Okay. 277 00:09:43,500 --> 00:09:46,700 I gotta tell you that the purple and blue in the hair is pretty money. 278 00:09:46,700 --> 00:09:48,634 Thank you. Get our pork belly. 279 00:09:49,266 --> 00:09:50,667 Four hours that goes. 280 00:09:50,667 --> 00:09:52,066 [Kristina] Dong po juice. 281 00:09:52,066 --> 00:09:53,567 -[Guy] Cornstarch slurry. -Uh-huh. 282 00:09:53,567 --> 00:09:55,567 Our plate goes on top like this. 283 00:09:55,567 --> 00:09:56,967 [Guy] Okay. 284 00:09:56,967 --> 00:10:00,100 [Kristina] Bok choy. And this just goes over. 285 00:10:00,100 --> 00:10:02,667 -Beautiful dish -And it's ready to enjoy. 286 00:10:06,000 --> 00:10:07,567 I can't get it in my face fast enough. 287 00:10:07,567 --> 00:10:08,567 Okay! 288 00:10:08,567 --> 00:10:09,967 This is delicious. 289 00:10:12,100 --> 00:10:13,367 I love the sweetness. 290 00:10:13,367 --> 00:10:16,000 I love the soy. I love the real good ginger flavor, 291 00:10:16,000 --> 00:10:19,166 the garlicky flavor, the tenderness of the pork. 292 00:10:19,166 --> 00:10:21,367 It's beautiful, and it's not something you see every day. 293 00:10:21,367 --> 00:10:22,767 Wow. 294 00:10:22,767 --> 00:10:23,867 You got the Dong. 295 00:10:23,867 --> 00:10:25,200 [woman] The pork belly is my favorite. 296 00:10:25,200 --> 00:10:26,900 I'm breaking my fast for this thing. 297 00:10:26,900 --> 00:10:28,467 I used a spoon to cut it. 298 00:10:28,467 --> 00:10:29,567 That's how tender it was. 299 00:10:29,567 --> 00:10:32,367 The bok choy gives it that vegetable balance. 300 00:10:32,367 --> 00:10:33,700 [Guy] It's crazy! 301 00:10:33,700 --> 00:10:34,867 It is crazy. 302 00:10:34,867 --> 00:10:36,767 It's like fat goodness in your mouth. 303 00:10:36,767 --> 00:10:38,266 Are you a spokeswoman for this spot? 304 00:10:38,266 --> 00:10:39,867 Oh, my God. Well, we eat here twice a week. 305 00:10:39,867 --> 00:10:41,367 Garlicky cold noodles! 306 00:10:41,367 --> 00:10:43,600 There's, like an all-around variety of just flavors. 307 00:10:43,600 --> 00:10:45,100 [Guy] And the famous green beans. 308 00:10:45,100 --> 00:10:46,100 Good, aren't they? 309 00:10:46,100 --> 00:10:48,100 [Guy] Those green beans are ridiculous. 310 00:10:48,100 --> 00:10:49,533 -Oh! -I love 'em. 311 00:10:49,533 --> 00:10:52,200 When I first got here, I didn't really understand their menu that they had. 312 00:10:52,200 --> 00:10:53,367 So I was like, "You know what? 313 00:10:53,367 --> 00:10:54,500 Surprise me. Bring me something." 314 00:10:54,500 --> 00:10:55,600 You renegade. 315 00:10:55,600 --> 00:10:57,767 You're never gonna find no place like this anywhere else. 316 00:10:57,767 --> 00:10:58,967 You know I'll eat the whole thing. 317 00:10:58,967 --> 00:11:00,667 But when we come back, I know that the boss 318 00:11:00,667 --> 00:11:02,266 is gonna take us to a whole 'nother dish. 319 00:11:02,266 --> 00:11:04,500 I've got our spicy cumin quacker! 320 00:11:04,500 --> 00:11:06,066 The duck has a kick to it. 321 00:11:06,066 --> 00:11:09,266 You have the skin, you have the bone, so it's very flavorful. 322 00:11:09,266 --> 00:11:10,367 See you in a second. You want a bite? 323 00:11:10,367 --> 00:11:11,266 -No? Okay, good. -No. 324 00:11:11,266 --> 00:11:12,634 -No, no. -[laughs heartily] 325 00:11:15,867 --> 00:11:19,166 [upbeat music playing] 326 00:11:19,166 --> 00:11:21,266 Welcome back, Triple-D in San Antonio, Texas, 327 00:11:21,266 --> 00:11:24,867 going for Sichuan Chinese at the Sichuan House. 328 00:11:24,867 --> 00:11:26,066 This is a trip. 329 00:11:26,066 --> 00:11:29,000 You're showing some of the 5000 recipes 330 00:11:29,000 --> 00:11:32,266 -in the 26 different styles of Sichuan cooking. -Yes. 331 00:11:32,266 --> 00:11:33,700 -How was that? -You got that right. 332 00:11:33,700 --> 00:11:35,266 [Kristina] Twice cooked pork belly! 333 00:11:35,266 --> 00:11:37,166 You want to try real Chinese food? Come here first. 334 00:11:37,166 --> 00:11:39,467 It is extraordinary. 335 00:11:39,467 --> 00:11:41,767 Spicy cumin quacker! Hands for service. 336 00:11:41,767 --> 00:11:43,400 [man] The spicy cumin quacker is amazing. 337 00:11:43,400 --> 00:11:46,467 The flavor that duck has compared to a lot of other meats out, of this world. 338 00:11:46,467 --> 00:11:48,467 [Guy] Now, everybody knows duck in Chinese food. 339 00:11:48,467 --> 00:11:49,667 But this isn't Peking duck. 340 00:11:49,667 --> 00:11:51,767 So we're gonna make our spicy cumin quacker. 341 00:11:52,367 --> 00:11:53,500 Quacker. 342 00:11:53,500 --> 00:11:56,967 She really thinks she's hysterical. 343 00:11:56,967 --> 00:11:59,000 -What are we making? -Our spice sachet. 344 00:11:59,000 --> 00:12:00,667 Part of our aromatic broth. 345 00:12:00,667 --> 00:12:02,300 Lemongrass, Chinese chilies. 346 00:12:02,300 --> 00:12:04,367 -Sichuan peppercorn. -Finally, my Mala. 347 00:12:04,367 --> 00:12:05,333 -All right. -[Kristina] Yeah. 348 00:12:05,333 --> 00:12:07,100 -[Kristina] Some cloves, star anise. -Star anise. 349 00:12:07,100 --> 00:12:08,467 Bay leaves, fennel... 350 00:12:08,467 --> 00:12:10,467 -[Guy] Cardamom. -And cinnamon bark. 351 00:12:10,467 --> 00:12:12,400 -The sachet comes together. -Water. 352 00:12:12,400 --> 00:12:14,100 We're gonna add in our caramel base. 353 00:12:14,100 --> 00:12:16,266 This base has sugar and oil. 354 00:12:16,266 --> 00:12:17,567 Ginger, green onions. 355 00:12:17,567 --> 00:12:18,567 -Sachet. -Sachet. 356 00:12:18,567 --> 00:12:20,467 [Kristina] Chicken bouillon, sugar, salt. 357 00:12:20,467 --> 00:12:22,500 -How long is this gonna steep? -Twenty minutes or so. 358 00:12:22,500 --> 00:12:23,967 -Put the duck right in. -[Guy] Just right in there. 359 00:12:23,967 --> 00:12:25,300 [Kristina] The duck steeps for 45 minutes. 360 00:12:25,300 --> 00:12:26,667 That's not where it's gonna stop. 361 00:12:26,667 --> 00:12:28,600 No, we're gonna break it down, chop it up. 362 00:12:28,600 --> 00:12:29,767 Give it a flash fry. 363 00:12:29,767 --> 00:12:31,467 We have to make the Sichuan chili oil. 364 00:12:31,467 --> 00:12:35,266 So that's one of our fundamental cooking ingredients for Sichuan. 365 00:12:35,266 --> 00:12:36,533 -It's fun and it's mental. -[bell dinging] 366 00:12:37,667 --> 00:12:39,100 -It's fundamental. -Yes. 367 00:12:39,100 --> 00:12:40,700 We're gonna infuse this oil first. 368 00:12:40,700 --> 00:12:42,000 Extrapolating the flavors out. 369 00:12:42,000 --> 00:12:45,767 Onion, ginger, green onions, star anise, bay leaves, 370 00:12:45,767 --> 00:12:50,166 a pinch of cloves, cinnamon bark, fennel, cardamom, Sichuan peppercorn. 371 00:12:50,166 --> 00:12:52,000 We're gonna let it steep 30 minutes or so, 372 00:12:52,000 --> 00:12:53,467 and then I'm gonna strain it. 373 00:12:53,467 --> 00:12:55,400 So we are going to use two different types of peppers. 374 00:12:55,400 --> 00:12:56,867 This one is going to be a Chinese chili. 375 00:12:56,867 --> 00:12:57,800 This one's a Korean chili. 376 00:12:57,800 --> 00:12:59,467 -Got it. -This one is gonna give you your heat. 377 00:12:59,467 --> 00:13:01,300 This one gives you your color. 378 00:13:01,300 --> 00:13:04,767 -Take our infused oil and let that bloom. -[Guy] Let it do its work. 379 00:13:04,767 --> 00:13:07,266 -Wow. At least my eyes aren't watering. -Yeah. 380 00:13:07,266 --> 00:13:08,767 Finish with sugar. 381 00:13:08,767 --> 00:13:10,433 -[Guy] Okay. -We're gonna hit it with the baijiu. 382 00:13:10,900 --> 00:13:12,500 [Guy] Whoo! Yahtzee! 383 00:13:12,500 --> 00:13:13,700 -[Kristina] Whoo! -There you go. 384 00:13:13,700 --> 00:13:14,967 It got a little exciting there. 385 00:13:14,967 --> 00:13:16,500 [Kristina] We'll let it cool, and then it'll be ready. 386 00:13:16,500 --> 00:13:18,266 -[Guy] Okay. -Turn the fire on. 387 00:13:18,266 --> 00:13:21,700 -Vegetable oil. -Garlic, ginger, onions, red bell, 388 00:13:21,700 --> 00:13:23,100 and then our duck. 389 00:13:23,100 --> 00:13:25,867 -[Kristina] Soft dried red chilies. -A lot of cumin. 390 00:13:25,867 --> 00:13:28,100 A little bit of a chicken base, white pepper. 391 00:13:28,100 --> 00:13:29,767 Make sure that this gets evenly. 392 00:13:29,767 --> 00:13:32,066 I'm so sad. I miss you guys. 393 00:13:32,066 --> 00:13:34,300 -[Guy] Shaoxing cooking wine. -Shaoxing cooking wine. 394 00:13:34,300 --> 00:13:36,567 -Cilantro. -Peppercorn oil. 395 00:13:36,567 --> 00:13:38,700 -Sesame. -Chili oil. 396 00:13:38,700 --> 00:13:39,800 [Kristina] Bring it all together. 397 00:13:39,800 --> 00:13:41,367 -A little bit of chili oil in the air. -Hot, hot, hot. 398 00:13:41,367 --> 00:13:43,100 -Okay? -Then we're gonna plate up. 399 00:13:43,100 --> 00:13:44,200 [Guy] Look at that! 400 00:13:44,200 --> 00:13:45,266 Would you look at that? 401 00:13:45,266 --> 00:13:47,467 That is a flavor bomb right there. 402 00:13:47,467 --> 00:13:49,567 This is gonna be your Mala that you're wanting. 403 00:13:49,567 --> 00:13:52,100 You can go to the Big Mala or the Strip Mala. 404 00:13:52,100 --> 00:13:53,834 Your mom can drop you off at the Mala. 405 00:13:56,767 --> 00:13:59,066 Is that the Mala that you're looking for? 406 00:13:59,066 --> 00:14:00,567 Mm! I love the cumin. 407 00:14:00,567 --> 00:14:02,467 I love the duck. 408 00:14:02,467 --> 00:14:07,233 The chili oil is just... beautiful and aromatic. 409 00:14:08,467 --> 00:14:10,767 Very complex, lots of flavor. 410 00:14:10,767 --> 00:14:12,734 [gasping] 411 00:14:14,000 --> 00:14:15,100 I'm hyperventilating. 412 00:14:15,100 --> 00:14:16,266 I'm trying to eat it so fast. 413 00:14:16,266 --> 00:14:17,567 It's delicious. 414 00:14:17,567 --> 00:14:19,066 [Kristina] Two minutes on the quacker! 415 00:14:19,066 --> 00:14:21,800 Everything is very pronounced as far as the flavors go. 416 00:14:21,800 --> 00:14:23,967 The Mala effect is the tingling of the tongue. 417 00:14:23,967 --> 00:14:26,100 It just expands your sensories that you have. 418 00:14:26,100 --> 00:14:27,367 You're like, "What's going on in my mouth?" 419 00:14:27,367 --> 00:14:28,467 Cold noodles going! 420 00:14:28,467 --> 00:14:30,266 When you bring somebody to a place like this, 421 00:14:30,266 --> 00:14:31,867 you know it's an experience. 422 00:14:31,867 --> 00:14:33,266 [Guy] And I think the experience 423 00:14:33,266 --> 00:14:35,467 is part of the adventure in food. 424 00:14:35,467 --> 00:14:37,467 Your dad's got to be super proud. 425 00:14:37,467 --> 00:14:39,767 Both of these dishes, things I've never had before. 426 00:14:39,767 --> 00:14:41,467 And absolutely would come back for it. 427 00:14:41,467 --> 00:14:42,467 Watch out for this one. 428 00:14:44,500 --> 00:14:46,000 -Coming up... -Get funky. 429 00:14:46,000 --> 00:14:48,767 [Guy] A Boulder pizza joint going outside the bun... 430 00:14:48,767 --> 00:14:51,166 There is no way you could not convince somebody 431 00:14:51,166 --> 00:14:52,166 that's a cheeseburger pizza. 432 00:14:52,166 --> 00:14:54,800 ...and throwin' in their Colorado spin. 433 00:14:54,800 --> 00:14:56,767 I've had a lot of creative pizzazz in my day. 434 00:14:56,767 --> 00:14:58,133 This is up there. 435 00:15:03,166 --> 00:15:06,200 [upbeat music playing] 436 00:15:06,200 --> 00:15:09,000 All right, son, before we go in here, what do you like about pizza? 437 00:15:09,000 --> 00:15:12,266 I mean, thin crust, crispy, not too chewy. 438 00:15:12,266 --> 00:15:13,100 How about the ingredients? 439 00:15:13,100 --> 00:15:15,300 -Oh, high quality. -[Guy] But creative. 440 00:15:15,300 --> 00:15:17,066 It's gotta be fun. It's gotta be kind of upbeat. 441 00:15:17,066 --> 00:15:18,400 You know, we're having pizza, having a good time. 442 00:15:18,400 --> 00:15:20,634 We're in Boulder, Colorado, and this is Barchetta. 443 00:15:21,400 --> 00:15:24,066 I got a Ruby going at table four. 444 00:15:24,066 --> 00:15:26,166 JJ is the king of non-traditional pizza. 445 00:15:26,166 --> 00:15:28,600 They've got red pies, green pies, white pies. 446 00:15:28,600 --> 00:15:30,166 Papa Holly, watch your back. 447 00:15:30,166 --> 00:15:32,800 There's a lot of great pizza in Boulder, but there's nothing like Barchetta. 448 00:15:32,800 --> 00:15:36,000 [Guy] And nothing like husband and wife Jesse Jensen and Sydney Miller, 449 00:15:36,000 --> 00:15:37,767 who when they got into the pizza game, 450 00:15:37,767 --> 00:15:40,667 teamed up as both rookie and pro. 451 00:15:40,667 --> 00:15:42,667 I actually had zero kitchen experience 452 00:15:42,667 --> 00:15:44,834 until we decided to open up this place. 453 00:15:45,800 --> 00:15:46,867 [Guy] How about yourself? 454 00:15:46,867 --> 00:15:48,800 I've been making pizzas 17 years. 455 00:15:48,800 --> 00:15:50,800 I like to have fun and get funky with it. 456 00:15:50,800 --> 00:15:52,066 -Get funky? -Yeah, yeah. 457 00:15:52,667 --> 00:15:55,266 Royale with cheese for table two. 458 00:15:55,266 --> 00:15:59,266 The Royale with cheese is a super fun Barchetta staple. 459 00:15:59,266 --> 00:16:02,900 Hamburger, special sauce, bubbled up American cheese. 460 00:16:02,900 --> 00:16:04,367 It's unbelievable. 461 00:16:04,367 --> 00:16:05,500 All right, chef, let's get into this. 462 00:16:05,500 --> 00:16:08,367 [Jesse] It starts off with a poolish warm water, 463 00:16:08,367 --> 00:16:11,200 yeast, wheat flour, rye flour. 464 00:16:11,200 --> 00:16:12,467 -[Guy] Rye not? -Right. 465 00:16:13,200 --> 00:16:14,867 [Jesse] Mix that by hand. 466 00:16:14,867 --> 00:16:16,000 Let it proof up. 467 00:16:16,000 --> 00:16:18,000 Twelve to 18 hours-ish. 468 00:16:18,000 --> 00:16:20,867 Once it's all risen, we'll put it in with the dough. 469 00:16:20,867 --> 00:16:24,300 -[Guy] Poolish is done. -So we'll add our water, ice. 470 00:16:24,300 --> 00:16:25,266 Poolish in there. 471 00:16:25,266 --> 00:16:26,767 And then we'll dump our flour in. 472 00:16:26,767 --> 00:16:29,467 -Five minutes. Let it rest. -Salt and oil. 473 00:16:29,467 --> 00:16:30,867 We'll do another five minute mix 474 00:16:30,867 --> 00:16:34,100 and then we'll do another 30 minute rest before we shape it. 475 00:16:34,100 --> 00:16:35,266 [Guy] What do we make next? 476 00:16:35,266 --> 00:16:36,166 Burger sauce. 477 00:16:36,166 --> 00:16:38,066 Mayonnaise, yellow mustard, 478 00:16:38,066 --> 00:16:42,467 ketchup, pickles, white onion, garlic powder, onion powder. 479 00:16:42,467 --> 00:16:43,767 -[Guy] Black pepper. -Pickle juice. 480 00:16:43,767 --> 00:16:47,166 -That's done. -This is our creamy Parmesan dressing. 481 00:16:47,166 --> 00:16:48,166 We're having a salad? 482 00:16:48,166 --> 00:16:50,500 We have a whole section of our menu called dippers. 483 00:16:50,500 --> 00:16:53,000 -You know, for your crust. -Like a party sauce. 484 00:16:53,000 --> 00:16:55,567 -A good amount of mayo, Dijon. -[Guy] Parmesan? 485 00:16:55,567 --> 00:16:56,667 -Worcestershire sauce,. -Yeah. 486 00:16:56,667 --> 00:16:58,200 -Lemon zest. -Garlic. 487 00:16:58,200 --> 00:17:00,767 -Black pepper. -Lemon juice. Water. 488 00:17:00,767 --> 00:17:01,667 And angel tears. 489 00:17:01,667 --> 00:17:04,333 White wine vinegar. Then we're gonna mix up. 490 00:17:04,867 --> 00:17:06,066 We build the pizza. 491 00:17:06,066 --> 00:17:07,567 Look at these throw-y little techniques. 492 00:17:07,567 --> 00:17:09,000 What do you got going on here, Scooby-Doo? 493 00:17:09,000 --> 00:17:10,667 -A little of this, a little of that. -A little something something? 494 00:17:10,667 --> 00:17:11,600 [Jesse] Yeah. 495 00:17:11,600 --> 00:17:13,834 Mozzarella, American cheese. 496 00:17:14,100 --> 00:17:15,233 Beef patty. 497 00:17:16,100 --> 00:17:18,100 Parmesan. Oil. 498 00:17:18,100 --> 00:17:19,567 [Guy] This is rolling at 650? 499 00:17:19,567 --> 00:17:22,233 Yeah, it takes about three-four minutes. 500 00:17:24,166 --> 00:17:25,834 -[Hunter] Look at that. -White pie. 501 00:17:26,266 --> 00:17:27,333 Here's the wide cutter. 502 00:17:27,333 --> 00:17:28,867 [Guy] There's a different cutter for each pizza? 503 00:17:28,867 --> 00:17:30,900 You know, red pizzas, red cutter. 504 00:17:30,900 --> 00:17:32,667 -Shredded lettuce. -Shrettuce. 505 00:17:32,667 --> 00:17:33,867 [Jesse] Burger sauce, 506 00:17:33,867 --> 00:17:34,800 Fresh cracked pepper. 507 00:17:34,800 --> 00:17:37,266 A little bit of raw onion and finishing oil. 508 00:17:37,266 --> 00:17:38,233 Royale with cheese. 509 00:17:41,300 --> 00:17:44,100 There is no way you could not convince somebody 510 00:17:44,100 --> 00:17:45,767 -that's a cheeseburger pizza. -[Jesse] Mm-hmm. 511 00:17:45,767 --> 00:17:48,467 And the meat going down on the American cheese... 512 00:17:48,467 --> 00:17:49,600 Genius move. 513 00:17:49,600 --> 00:17:51,734 [Guy] I love the raw onion and the lettuce. 514 00:17:52,000 --> 00:17:53,066 The sauce. 515 00:17:53,867 --> 00:17:55,266 Kind of my pie. 516 00:17:55,266 --> 00:17:56,867 The Royale with cheese. 517 00:17:56,867 --> 00:17:58,800 First bite, all nostalgia. 518 00:17:58,800 --> 00:18:01,333 Really rich but perfectly light. 519 00:18:01,567 --> 00:18:02,600 It's great. 520 00:18:02,600 --> 00:18:04,500 What's different about this than most pizza joints? 521 00:18:04,500 --> 00:18:06,133 It's just a fun atmosphere. 522 00:18:07,000 --> 00:18:08,300 What was this before? 523 00:18:08,300 --> 00:18:09,634 It looks like an automotive shop. 524 00:18:10,367 --> 00:18:12,100 [Jesse] It was, originally. 525 00:18:12,100 --> 00:18:14,500 They really kept the old wood and the ceilings, 526 00:18:14,500 --> 00:18:17,266 and they kept this opening where the old garage doors were. 527 00:18:17,266 --> 00:18:18,800 They definitely put their touch on it. 528 00:18:18,800 --> 00:18:19,800 [Guy] What do you normally get? 529 00:18:19,800 --> 00:18:21,200 The Verde Verde is a solid choice. 530 00:18:21,200 --> 00:18:23,667 Verde going mid deck. 531 00:18:23,667 --> 00:18:25,500 Verde Verde is a Colorado classic. 532 00:18:25,500 --> 00:18:27,066 It has Colorado chilies. 533 00:18:27,066 --> 00:18:28,767 You know, it's green chili done right. 534 00:18:28,767 --> 00:18:30,066 What do we do now, chef? 535 00:18:30,066 --> 00:18:34,367 Verde Verde, we're gonna do green chili, roasted pork, tomatillos. 536 00:18:34,367 --> 00:18:38,867 White onion, jalapeno, garlic, roasted Anaheim chilies. 537 00:18:38,867 --> 00:18:40,467 Salt, pork. 538 00:18:40,467 --> 00:18:41,867 Oh, you've got a lot going on in here, pal. 539 00:18:41,867 --> 00:18:43,667 Wow. I think you need a bigger hotel pan. 540 00:18:43,667 --> 00:18:46,367 And we're gonna hit it with a little bit of water as well. 541 00:18:46,367 --> 00:18:48,567 [Guy] All right, so this will roast overnight. 542 00:18:48,567 --> 00:18:50,567 -[Jesse] See it all fit in there. -Barely. 543 00:18:50,567 --> 00:18:53,266 Now we're gonna separate the liquid from the pork. 544 00:18:53,266 --> 00:18:55,567 We'll actually pull that fat cap off, too. 545 00:18:55,567 --> 00:18:57,967 -And we'll blend that in with the chili, too. -[Guy] Really? 546 00:18:57,967 --> 00:18:59,100 -That I like. -Yes. 547 00:18:59,100 --> 00:19:00,400 [Hunter] It smells delicious. 548 00:19:00,400 --> 00:19:02,567 [Guy] And is this pork used just for the Verde Verde? 549 00:19:02,567 --> 00:19:03,700 [Jesse] It is. 550 00:19:03,700 --> 00:19:05,300 -What do we make next? -The salsa verde. 551 00:19:05,300 --> 00:19:06,433 [Jesse] Carrot tops, 552 00:19:06,433 --> 00:19:09,567 -arugula, chili flake, olive oil. -[Guy] Salt and garlic. 553 00:19:09,567 --> 00:19:11,867 And then we'll just make sure that's nice and smooth. 554 00:19:11,867 --> 00:19:15,300 Okay. Chef, we both have tickets to Flavor Town. 555 00:19:15,300 --> 00:19:16,767 [Jesse] I've always wanted to go to Flavor Town. 556 00:19:16,767 --> 00:19:18,300 You're driving the bus right now. 557 00:19:18,300 --> 00:19:19,467 Hell, yeah. 558 00:19:19,467 --> 00:19:22,066 Green chili. We'll spread that out as our base. 559 00:19:22,066 --> 00:19:24,867 Some mozzarella. Yellow and white cheddar. 560 00:19:24,867 --> 00:19:27,834 Pork. Parmesan. Throw it in the oven. 561 00:19:28,567 --> 00:19:30,934 -Yeah! Away! -Away. 562 00:19:31,867 --> 00:19:33,867 -[Jesse] And there she is. -The weight loss pizza. 563 00:19:33,867 --> 00:19:35,867 -[Jesse] Green cutter. -[Hunter] Green, duh. 564 00:19:35,867 --> 00:19:37,500 [Jesse] Salsa verde. 565 00:19:37,500 --> 00:19:40,934 A little bit of chili flake, parsley, a little extra parmesan. 566 00:19:42,100 --> 00:19:43,567 The Verde Verde. 567 00:19:43,567 --> 00:19:45,166 So nice they named it twice. 568 00:19:45,166 --> 00:19:47,166 -Look at that. -This thing's sweating like my buddy 569 00:19:47,166 --> 00:19:49,266 that goes to hot yoga five times a week. 570 00:19:50,467 --> 00:19:52,367 I've had a lot of creative pizzas in my day. 571 00:19:52,367 --> 00:19:53,467 This is up there. 572 00:19:53,467 --> 00:19:55,467 That tomatillo and green chili is really nice. 573 00:19:55,467 --> 00:19:57,000 Roasting that pork 574 00:19:57,000 --> 00:20:01,033 and reconstituting it all into the sauce, and it's got great tang. 575 00:20:01,467 --> 00:20:02,500 It's unctuous. 576 00:20:02,500 --> 00:20:04,700 None of the sauces overpower each other. 577 00:20:04,700 --> 00:20:06,867 Or the pork. They all work in sync. 578 00:20:06,867 --> 00:20:09,567 But the vibrance of the carrot tops are really good, 579 00:20:09,567 --> 00:20:11,967 being nice and fresh and bright. Delicious. 580 00:20:11,967 --> 00:20:13,767 Verde Verde pizza here for ya. 581 00:20:13,767 --> 00:20:15,967 I love that shredded pork on top. 582 00:20:15,967 --> 00:20:19,300 It's definitely filling. But the Verde Verde sort of brightens it up. 583 00:20:19,300 --> 00:20:20,266 It's just to die for. 584 00:20:20,266 --> 00:20:21,700 Pizza's looking beautiful. 585 00:20:21,700 --> 00:20:22,967 These are really thoughtful pizzas 586 00:20:22,967 --> 00:20:25,567 with really thoughtful ingredients and attention on every level. 587 00:20:25,567 --> 00:20:27,400 [Guy] You got some big, big flavors. 588 00:20:27,400 --> 00:20:30,900 Makes this whole place take a step from just being your ordinary 589 00:20:30,900 --> 00:20:32,900 -to being creative and unique. -Agree with you. 590 00:20:32,900 --> 00:20:34,066 -Thank you. -Fantastic. 591 00:20:34,066 --> 00:20:35,700 -Need a box? -Uh, grab that slicer. 592 00:20:35,700 --> 00:20:37,767 -Yeah. -Oh, look! 593 00:20:40,266 --> 00:20:42,367 Was that a road trip or what? 594 00:20:42,367 --> 00:20:46,100 But don't worry. There's plenty more joints all over this great country. 595 00:20:46,100 --> 00:20:48,667 I'll be looking for you next time on Triple-D. 596 00:20:50,200 --> 00:20:52,700 This throwing style is my favorite. 597 00:20:52,700 --> 00:20:54,900 -We're in [indistinct] -I don't know exactly what the style. 598 00:20:54,900 --> 00:20:56,667 And now he went for a little toss in the air. 599 00:20:56,667 --> 00:21:00,200 -It's like you're wrestling a puppy. -[chuckles] Wrestling a puppy.