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I'm Guy Fieri
and we're rolling out,

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looking for America's greatest
diners, drive-ins and dives!

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<i>This trip...</i>

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Which way?

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<i>we're going
from appetizers...</i>

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Beautiful presentation!

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<i>all the way to dessert.</i>

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That looks like pie you'd get
at, like, a professional bakery.

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<i>There's a full-on symphony
of flavor in Alaska...</i>

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It's so good!

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<i>a no meat treat
in New Mexico...</i>

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There's nobody that would
be unhappy with this.

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<i>and a Wyoming
down-home cafe...</i>

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You got a whole family
affair going on here.

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<i>going from
the bomb breakfast...</i>

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Brother, that is
comfort food 101.

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<i>to a sweet finish.</i>

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If you leave here hungry, it's
'cause your jaw's wired shut.

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That's all right here,
right now,

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on <i>Diners, Drive-Ins and Dives.</i>

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On Triple-D, we've been
to every state in the country.

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We have been to the big cities

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and we've been
to the small towns,

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and wait till you
hear this story.

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A husband and wife team...

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<i>Well, actually, a husband
and wife team and their kids...</i>

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<i>Well, actually, it's a husband and
wife team and their kids and his paren</i>

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<i>are serving up comfort food</i>

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<i>to the good folks
of Laramie, Wyoming.</i>

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This is J's Prairie Rose Cafe.

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[Jason] Philly cheesesteak
going down.

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They treat you like family here

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<i>and good home cooking.</i>

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- And enough to feed a guy your size?
- Oh, yeah.

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I got the load of hash!

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It's just a fixture in Laramie.

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[Guy] <i>And Jason</i>
<i>and Anna Eickbush</i>

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<i>have three generations worki
to keep this community fed.</i>

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[Jason] <i>Dad helps and
Mom helps on the weekends,</i>

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and I have
my older kids cooking.

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You got a whole family
affair going on here.

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Getting sausage on The Tower.

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How do you describe what is
going on here at the Prairie Rose?

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- Hometown diner.
- J's 7220 Burrito.

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The 7220 Burrito is named
after the altitude of Laramie.

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<i>The filling in that is
hash browns,</i>

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<i>sauteed vegetables with
this slightly spicy green chili.</i>

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Start cooking, good-looking!

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[Jason] We're making
our pork rub.

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- For our pork?
- For... For our pork.

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[Guy] And this is all going
for the 7992 Burrito?

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- 7220.
- Dang!

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[Jason] Start with our
chili powder, ground cumin,

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- a mess of kosher salt...
- A mess now.

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[Jason] ...brown sugar,

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granulated garlic,

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- paprika...
- [Guy] A good amount of cayenne.

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- [Jason] ...onion powder.
- [Guy] Black pepper and dry mustard.

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Throw it in a little braising.

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What is this,
apple cider vinegar?

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[Jason] It's a mixture
of water and liquid smoke.

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[Guy] All right, so hit
that with the dry rub.

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[Jason] I like to go
in a convection oven.

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About four-and-a-half hours.

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[Guy] What's the next step?

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We're gonna make
our famous green chili.

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Start by seasoning the pork.

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Garlic powder and seasoned salt.

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- Butter in our pot.
- I thought that was orange juice.

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[Jason] Just a little
bit of butter.

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- So, just a touch of butter?
- Yeah.

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So, we got our ground pork,

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diced onions,

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- let this cook 15, 20 minutes.
- [Guy] Okay.

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When we're done making
this roux, we're gonna add it.

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[stammers] Which way?

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- I... I got it.
- [Jason laughs]

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[Jason] This is just
water, chicken stock.

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This is the base
to the green chili.

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Diced tomatoes.

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- You can't have green chili...
- [both] Without green chilis.

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[Jason] Jalapenos,

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garlic, cumin,

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chili powder, paprika,

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black pepper,

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and some seasoned salt.

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This'll cook down.
Pork and onions will cook,

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then we'll add the flour,

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- make the roux, dump it in, the whole thing'll be done.
- [Jason] Yep.

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And this is the chili
that goes on top of the 722?

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- 7220.
- 7220. Son of a...

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By the end of this,
I'll get it right.

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[Jason] All right,
let's get started.

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So, we'll have our
hash browns on the grill.

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This is our pork.

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- We know it's done...
- When the bone comes out.

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- When it comes out.
- Hey, there's a souvenir for the kids.

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[Jason] Pull our pork,

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little butter,
diced green peppers,

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diced onions,

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black beans.

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Normally, we do an egg here,

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- but since we're doing a Guy-friendly dish...
- Guy-friendly.

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[Jason] Warm our flour
tortilla to make it pliable.

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Load that into our tortilla.

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- J's Prairie Rose, known for the small portions.
- [Jason] Absolutely.

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Our hash browns, cheese.

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- And you think that that's gonna roll up into a burrito?
- [Jason] It will.

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[Guy] And now the
green chili. [whistles]

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[Jason] Cheese on top.

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Some chives.

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All right, let me finally
get some counter time.

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That's a pretty good napkin.

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-I got any right there? Am I good?
-Looking good!

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[Guy] Pork is delicious.
Nice and tender and juicy.

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The green chili...

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Brother, that is
comfort food 101.

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I mean, that is, "Welcome
to Laramie. Have a nice day.

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We'll see you
tomorrow morning."

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If you leave here hungry,
it's your own fault.

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If you leave here hungry, it's 'cause
your jaw's wired shut. Like, actually.

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[Jason] Loaded 7220 up!

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I travel all over the world.
I've never had green chili

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<i>better than the green chili
they have here.</i>

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It's very savory and flavorful.

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Okay, here's your amazing Tower.

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[Guy] <i>From the paneling</i>
<i>on the wall</i>

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to the Formica counter,

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this is like stepping
back into time.

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This used to be
a Chinese restaurant.

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This looks like the most un-Chinese
restaurant look I've ever seen.

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I love the stools
and the diner effect.

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<i>There's nothing in here
that I do not like.</i>

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Favorite thing that you
enjoy on the menu?

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Strawberry rhubarb pie.

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[waitress] Here's your
homemade strawberry rhubarb pie.

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I love the taste
of the strawberry

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and it meshes real well
with the rhubarb.

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Why would you order
any other pies

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when strawberry rhubarb's
on the menu?

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[Guy] <i>I'm not a dessert fan</i>

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but strawberry rhubarb
I do have weak spot for.

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[Jason] So, for the dough,
we're gonna start with our flour.

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There's salt, sugar,
and really cold butter.

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Hit this,

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add a cup of flour.

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- Pulse this.
- [Guy] Okay.

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[Jason] Take our water.
Just gonna cut that in.

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- And who taught you how to make pie?
- My dad.

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Form this into a log.
Split it in half.

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- We'll let these rest and then we'll make the filling.
- Absolutely.

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All-purpose flour,

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old-fashioned oats,

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- a bunch of sugar and tapioca flour.
- [Guy] Great binder.

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[Jason]
Ground cinnamon, ginger.

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You keep looking. Do
you wanna just call him in?

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His pops is standing
right over here.

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Come on over here, boss!

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- How's he doing so far?
- Doing great.

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If this wasn't
nerve-racking enough,

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- you get Triple-D and you get your old man.
- There we go.

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Fresh strawberries,

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- rhubarb.
- Chips of butter.

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[Jason] Gonna incorporate
all of that.

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Let's see that dough
get rolled out, sailor!

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I think you're gonna have to have
your dad come in and finish this pie.

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Pop it into the tin.

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We're gonna doke this.

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- Keep it from getting the steam underneath it.
- You got it.

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Pour our filling in.

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[Guy] And then crown it.

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Oh, he just wants
to step in now.

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I can see his hands
getting warmed up.

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I like that little pinch.

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Comes back, tightens
up each one of 'em.

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[Jason] Then hit her
with some egg wash

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and then some sugar.

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[Guy] Couple vents.

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[Jason] Put a skirt
around the crust

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so we don't overcook the crust.

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[Guy] Bake it off at 350.

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-20 minutes with the skirt. 20 minutes without the skirt.
-[Guy] There you go.

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That looks like pie you'd get
at, like, a professional bakery.

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Well there's a couple
things going on.

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One: fresh strawberries.

186
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Two:

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the right ratio of the
rhubarb to the strawberry.

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Love the little kiss
of the ginger.

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The, uh,

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pie crust is spot-on!

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It's almost between shortbread
and a sugar cookie.

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Not too sweet, not too dry.

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Right in there, buddy.

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[Jason] Cutting into the
strawberry rhubarb pie!

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The crust is excellent.
It's nice and flaky.

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You know that when I
host the show,

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I get to take free
bites of the pie.

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I don't share well.

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I think I'm gonna
just let it do then

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because the guy sitting next
to you is a little bit big to wrestle.

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Texas toast for the catfish.

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00:06:37,330 --> 00:06:38,230
[Guy] Not many
of these places left,

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00:06:38,232 --> 00:06:39,464
- is there?
- No.

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00:06:39,666 --> 00:06:42,367
I come here because I can
start my day out with a smile.

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[Guy] <i>Come walking</i>
<i>down the streets of Laramie</i>

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00:06:44,271 --> 00:06:45,871
<i>and you see this place,</i>

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00:06:45,873 --> 00:06:46,872
this is the kind of comfort food

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00:06:46,874 --> 00:06:49,207
America was made on. Congrats!

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00:06:51,678 --> 00:06:54,146
<i>Up next, a rocking chef
in Anchorage, Alaska...</i>

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00:06:54,148 --> 00:06:57,149
You have got your own rhythm
going on in your head.

211
00:06:57,217 --> 00:06:59,818
<i>pulling out the stops with
a chicken and pasta combo...</i>

212
00:06:59,820 --> 00:07:01,586
That is so perfectly executed.

213
00:07:01,622 --> 00:07:04,156
<i>and a funky dish
to get the party started.</i>

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00:07:04,158 --> 00:07:06,291
Great with a glass of wine.
Awesome with a treadmill.

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00:07:10,831 --> 00:07:11,997
So, I'm here in downtown
Anchorage, Alaska,

216
00:07:12,065 --> 00:07:13,131
and you're gonna
love this story.

217
00:07:13,267 --> 00:07:15,066
<i>A local chef has two
restaurant concepts.</i>

218
00:07:15,068 --> 00:07:16,268
<i>He's got a sports bar</i>

219
00:07:16,270 --> 00:07:17,769
<i>and he's got
a high-end restaurant.</i>

220
00:07:17,771 --> 00:07:19,438
Well, then the pandemic hits,
and what's he do?

221
00:07:19,473 --> 00:07:21,807
He pivots. He brings
the two restaurants together

222
00:07:21,875 --> 00:07:24,376
<i>and kinda makes, like, a greatest
hits album of all the menu items</i>

223
00:07:24,378 --> 00:07:25,877
<i>'cause this dude's a rock star.</i>

224
00:07:25,879 --> 00:07:27,846
This is Haute Quarter Grill.

225
00:07:27,848 --> 00:07:29,214
[Alex] Our single jambalaya!

226
00:07:29,216 --> 00:07:31,049
Alex is a super creative cook.

227
00:07:31,051 --> 00:07:32,584
[Alex] Alaskan oysters, pick up!

228
00:07:32,652 --> 00:07:34,019
It was a little
deceiving coming in.

229
00:07:34,021 --> 00:07:36,822
<i>You always assume it's gonn
be very Alaskan and rustic,</i>

230
00:07:36,824 --> 00:07:38,223
<i>but then it's a little fancier.</i>

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00:07:38,225 --> 00:07:40,659
[Guy] <i>Which comes</i>
<i>from a deep culinary arsena</i>

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00:07:40,694 --> 00:07:42,928
<i>that allowed owner Alex Pere</i>

233
00:07:42,930 --> 00:07:46,798
<i>to merge his casual and fine
dining concepts into one spot.</i>

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We kinda went
with Haute Quarter 2.0.

235
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<i>Made the food
a little bit easier,</i>

236
00:07:50,971 --> 00:07:51,903
<i>little more approachable.</i>

237
00:07:51,972 --> 00:07:53,304
[Guy] <i>In the super kitchen.</i>

238
00:07:53,306 --> 00:07:55,974
This kitchen could produce
just about anything under the sun.

239
00:07:55,976 --> 00:07:57,642
Spicy chicken gnocchi.

240
00:07:57,644 --> 00:07:59,845
The spicy chicken with
the gnocchi is excellent.

241
00:07:59,847 --> 00:08:04,049
Italian dumplings, gorgonzola cream
sauce, and then blackened chicken.

242
00:08:04,051 --> 00:08:06,918
And then you always have leftover
sauce that you can dip your bread in.

243
00:08:06,920 --> 00:08:07,919
All right, so what
are we gonna make?

244
00:08:07,921 --> 00:08:09,020
Homemade gnocchi.

245
00:08:09,022 --> 00:08:11,189
[Guy] Roasted russets,
nicely riced.

246
00:08:11,191 --> 00:08:14,025
[Alex] Salt and pepper,
eggs, parmesan.

247
00:08:14,027 --> 00:08:16,094
[Guy] You can see how much
parmesan cheese just went in,

248
00:08:16,096 --> 00:08:17,229
so I already know
that he's the gangster.

249
00:08:17,231 --> 00:08:18,363
[Alex] And then we
start kneading it.

250
00:08:18,431 --> 00:08:19,998
It's just gonna be enough flour

251
00:08:20,000 --> 00:08:22,033
to bind this and that's it.

252
00:08:22,035 --> 00:08:24,302
- 'Cause you don't want to overwork the dough.
- [Guy] Roll this out.

253
00:08:24,304 --> 00:08:25,770
Look at how tender this is.

254
00:08:25,772 --> 00:08:27,205
You touch it too hard,
it's gonna flatten.

255
00:08:27,207 --> 00:08:28,907
Straight up pillows. Gorgeous.

256
00:08:28,975 --> 00:08:30,075
I mean, that's just...

257
00:08:30,744 --> 00:08:32,911
Drop our gnocchi
into the salted water.

258
00:08:32,913 --> 00:08:34,946
Blanch 'em off
so they'll tighten up.

259
00:08:34,948 --> 00:08:36,147
- What's next?
- Blackening spice,

260
00:08:36,149 --> 00:08:38,049
- cayenne-- - [Guy]
Wait, wait, wait, wait.

261
00:08:38,085 --> 00:08:40,151
It's blackening spice,
not kill them spice!

262
00:08:40,153 --> 00:08:41,052
- Paprika.
- Jeez!

263
00:08:41,054 --> 00:08:42,153
Sorry, paprika!

264
00:08:42,155 --> 00:08:43,922
- [Guy] Good. Okay.
- [Alex] All right. Oregano,

265
00:08:43,957 --> 00:08:46,124
- salt...
- [Guy] You're an iodonized salt guy?

266
00:08:46,126 --> 00:08:47,158
It's gonna caramelize better.

267
00:08:47,227 --> 00:08:48,159
[Guy] I'm not arguing with you.

268
00:08:48,161 --> 00:08:49,728
I use kosher
with everything else.

269
00:08:49,796 --> 00:08:52,597
White pepper,
granulated garlic, thyme.

270
00:08:52,633 --> 00:08:54,766
Now we can put the cayenne!
That's still heavy-handed.

271
00:08:54,768 --> 00:08:57,235
- [Alex] Coarse black pepper.
- Of course.

272
00:08:57,237 --> 00:08:58,803
- [Alex] Granulated onion.
- [Guy] Nobody?

273
00:08:58,805 --> 00:09:00,237
Is this thing on?

274
00:09:00,239 --> 00:09:02,073
- [Alex] Sugar.
- Are we doing chicken breast or chicken thigh?

275
00:09:02,075 --> 00:09:03,107
[Alex] Chicken breast.

276
00:09:03,176 --> 00:09:05,277
[Guy] Have you ever
heard of chicken mamou?

277
00:09:05,279 --> 00:09:07,245
- [Alex] We make chicken mamou.
- Get out!

278
00:09:07,247 --> 00:09:08,313
[Alex] We have made it.

279
00:09:08,315 --> 00:09:10,148
We used to do
Fat Tuesday specials.

280
00:09:10,216 --> 00:09:12,117
I think we might be related.

281
00:09:12,119 --> 00:09:14,019
<i>Step Brothers,</i>
the Alaskan edition.

282
00:09:14,021 --> 00:09:15,453
[Alex] Gonna take
our chicken breast,

283
00:09:15,856 --> 00:09:18,590
blackening seasoning trying
to get a little bit of a crust on it.

284
00:09:18,658 --> 00:09:20,325
Take our clarified butter.

285
00:09:20,393 --> 00:09:21,660
Little seasoning on top of that.

286
00:09:21,662 --> 00:09:22,894
Controlled burning
of the spices.

287
00:09:22,930 --> 00:09:24,596
Thirty seconds to a minute
on both sides,

288
00:09:24,598 --> 00:09:26,131
<i>then finish it in the oven.</i>

289
00:09:26,199 --> 00:09:28,266
We're gonna make the
gremolata. Italian parsley,

290
00:09:28,268 --> 00:09:31,169
sun-dried tomato,
garlic, fresh lemon zest.

291
00:09:31,204 --> 00:09:32,337
[Guy] Okay, final step.

292
00:09:32,339 --> 00:09:34,306
[Alex] Start the sauce
with butter in the pan.

293
00:09:34,374 --> 00:09:36,007
- Fresh garlic.
- [Guy] Heavy cream,

294
00:09:36,076 --> 00:09:36,975
a little salt and pepper.

295
00:09:36,977 --> 00:09:38,944
[Alex] Into our saute pan.

296
00:09:39,012 --> 00:09:40,912
Gorgonzola, a little salt
and pepper for flavor.

297
00:09:40,914 --> 00:09:42,847
This is not gonna be
lacking in flavor.

298
00:09:42,849 --> 00:09:44,950
- [Alex] Add the gnocchi.
- [Guy] Let them finish in the sauce.

299
00:09:45,018 --> 00:09:46,151
This builds flavor.

300
00:09:46,252 --> 00:09:47,218
[Alex] Blackened chicken,

301
00:09:47,220 --> 00:09:49,054
green onion wisp just
to cut through the fat,

302
00:09:49,056 --> 00:09:52,057
gremolata, a little
parmesan reggiano.

303
00:09:53,260 --> 00:09:56,194
That's <i>nonna's</i> gnocchi.
It's outstanding.

304
00:09:56,262 --> 00:09:58,196
Like savory marshmallows.

305
00:09:58,932 --> 00:10:01,132
Gorgonzola is very polarizing.

306
00:10:01,134 --> 00:10:02,434
It can be the bull
in the china shop,

307
00:10:02,436 --> 00:10:04,936
and it's judiciously
handled here.

308
00:10:04,938 --> 00:10:06,504
<i>I don't even know
how to spell "judiciously."</i>

309
00:10:06,506 --> 00:10:08,306
- You know how I spell it?
- No.

310
00:10:08,308 --> 00:10:09,074
Go ahead, Matt.

311
00:10:09,076 --> 00:10:10,575
[Matt speaking]

312
00:10:10,644 --> 00:10:12,644
Thank you very much, Matt.
That's how I spell it.

313
00:10:14,114 --> 00:10:17,616
<i>The blackening on the chicke is
exactly what blackening' supposed to be,</i>

314
00:10:17,618 --> 00:10:21,219
and the chicken is so tender
and so moist on the inside.

315
00:10:21,221 --> 00:10:23,121
<i>The gremolata is
the little kiss at the end,</i>

316
00:10:23,123 --> 00:10:25,857
and that's why I keep
dabbing to the top.

317
00:10:25,859 --> 00:10:28,393
That is so perfectly
executed. Dynamite dish!

318
00:10:28,395 --> 00:10:31,262
Dropping gnocchi
in the spicy chicken gnocchi!

319
00:10:31,264 --> 00:10:32,797
Pillowy goodness.

320
00:10:32,799 --> 00:10:35,367
It's my favorite dish. Every time I
come here, I can't help but get it.

321
00:10:35,369 --> 00:10:36,835
The chicken is perfect.

322
00:10:36,870 --> 00:10:39,471
The spiciness of the blackening

323
00:10:39,506 --> 00:10:42,040
<i>goes great with the
gorgonzola cream sauce.</i>

324
00:10:42,042 --> 00:10:43,575
I think it's just
the perfect blend.

325
00:10:43,577 --> 00:10:45,210
Picking up the smoked
salmon fettucine!

326
00:10:45,212 --> 00:10:48,747
For the price, you're not gonna find
anything better in downtown Anchorage.

327
00:10:48,749 --> 00:10:50,815
It's got, like, a kind of a
traditional downtown vibe.

328
00:10:50,884 --> 00:10:52,984
Right in the middle of the bar
and restaurant district.

329
00:10:52,986 --> 00:10:54,819
You guys got a great food scene.

330
00:10:54,821 --> 00:10:56,988
-Yeah, we do.
-This guy is, like... He's the headliner.

331
00:10:57,024 --> 00:10:57,922
Let's pick up
the pace, gentlemen!

332
00:10:57,924 --> 00:10:59,423
Getting busy. Thank you, guys!

333
00:10:59,960 --> 00:11:02,260
I know why I went to the gym this
morning. Just so I could eat this.

334
00:11:02,328 --> 00:11:04,696
It's so good! Do you
have anything else?

335
00:11:04,698 --> 00:11:06,498
- [Alex] <i>Girls Bread.</i>
- [Guy] <i>Oh, bread.</i>

336
00:11:06,566 --> 00:11:08,099
- More gym time.
- Thank you. Thanks.

337
00:11:08,101 --> 00:11:12,170
Oh, the hot focaccia bread with the
melted cheese and the dried apricots

338
00:11:12,239 --> 00:11:13,038
<i>and the sweet apples.</i>

339
00:11:13,040 --> 00:11:14,973
It looks like
a party on a plate.

340
00:11:14,975 --> 00:11:16,341
We're hanging out
at Haute Quarter Grill

341
00:11:16,343 --> 00:11:17,942
in Anchorage, Alaska.
Don't go anywhere.

342
00:11:17,944 --> 00:11:19,277
Wanna see a guy finish this?

343
00:11:19,279 --> 00:11:21,079
I'm going to commercial.
See you in a bit.

344
00:11:23,183 --> 00:11:25,884
What was this for, the Vegeline?

345
00:11:25,886 --> 00:11:28,353
[Alex] Uh, to spray the pan.
I'm not sure why it was there.

346
00:11:28,355 --> 00:11:29,954
[all laughing]

347
00:11:30,791 --> 00:11:31,990
[Guy] <i>Welcome back, Triple D</i>

348
00:11:31,992 --> 00:11:33,558
<i>Hanging out
in Anchorage, Alaska with,</i>

349
00:11:33,560 --> 00:11:34,693
I think it might be

350
00:11:34,695 --> 00:11:36,094
- my brother from another mother.
- [Alex laughs]

351
00:11:36,162 --> 00:11:36,995
<i>We're at Haute Quarter Grill</i>

352
00:11:36,997 --> 00:11:38,430
<i>Wonderful story.</i>

353
00:11:38,432 --> 00:11:40,365
I love the kitchen, but it's like
a gigantic playground for you.

354
00:11:40,433 --> 00:11:43,134
- Absolutely.
- [Guy] <i>Got a big seafood jambalaya, let's go.</i>

355
00:11:43,136 --> 00:11:45,170
The food here is phenomenal.

356
00:11:45,172 --> 00:11:47,105
Wonderful combinations
of flavors

357
00:11:47,107 --> 00:11:48,740
<i>and all different varieties</i>

358
00:11:48,742 --> 00:11:50,408
Firing up four Girls Bread.

359
00:11:50,410 --> 00:11:52,077
Girls Bread, it's not
just for girls.

360
00:11:52,079 --> 00:11:53,144
<i>It's for guys, too.</i>

361
00:11:53,146 --> 00:11:55,880
It's got cheese
on there, fruits, nuts.

362
00:11:55,882 --> 00:11:57,916
<i>It's a great medley of flavors.</i>

363
00:11:57,918 --> 00:11:59,050
So, we're making focaccia

364
00:11:59,052 --> 00:12:00,251
to make
the Girls Bread appetizer.

365
00:12:00,320 --> 00:12:03,421
That is the weirdest
name ever. [whistles]

366
00:12:03,423 --> 00:12:04,923
<i>- All right.</i>
- [Alex] <i>Sourdough starter.</i>

367
00:12:04,925 --> 00:12:06,858
[Guy] <i>So this is something</i>
<i>that we keep every day.</i>

368
00:12:06,860 --> 00:12:07,859
<i>You save a little.</i>

369
00:12:07,927 --> 00:12:09,227
This just continues
to bring that flavor.

370
00:12:09,229 --> 00:12:11,129
- [Alex] <i>Bread flour.</i>
- [Guy] <i>So a high-gluten flou</i>

371
00:12:11,197 --> 00:12:12,831
Sorry, guys. Ah!

372
00:12:12,833 --> 00:12:14,165
[both laughing]

373
00:12:14,201 --> 00:12:16,101
This is why
we use the other mixer.

374
00:12:16,103 --> 00:12:17,902
That's all right here,
right now,

375
00:12:17,904 --> 00:12:20,105
<i>on Diners, Drive-Ins, and Dives.</i>

376
00:12:20,107 --> 00:12:22,173
[Guy] Now the water,
dry active yeast.

377
00:12:22,175 --> 00:12:23,942
[Alex] Olive oil, salt, honey.

378
00:12:23,944 --> 00:12:25,744
Just enough to get
a little sweetness.

379
00:12:25,746 --> 00:12:28,012
- How long's this gonna mix?
- [Alex] Six, eight minutes.

380
00:12:28,047 --> 00:12:29,714
Let it proof, now we're gonna
go to the sheet tray.

381
00:12:29,783 --> 00:12:31,049
We gotta let this proof
one more time.

382
00:12:31,117 --> 00:12:32,383
[Alex] Now we're just
gonna dimple it.

383
00:12:32,385 --> 00:12:34,018
<i>Dimples get some
of the olive oil.</i>

384
00:12:34,020 --> 00:12:35,320
<i>Kosher salt this time</i>

385
00:12:35,322 --> 00:12:36,621
<i>and then we're going
into the oven.</i>

386
00:12:36,857 --> 00:12:38,523
<i>-4 and a quarter, 14 minutes</i>
-[Guy] <i>I'll be waiting.</i>

387
00:12:38,591 --> 00:12:40,090
- All right, next up.
- Cheese bread.

388
00:12:40,293 --> 00:12:42,327
- [Guy] It's a small mixture that you can actually manage.
- [laughs]

389
00:12:42,329 --> 00:12:44,229
[Alex] We have roasted garlic.

390
00:12:44,231 --> 00:12:45,263
<i>Just wanna paste it out,</i>

391
00:12:45,265 --> 00:12:46,231
<i>break it down a little bit.</i>

392
00:12:46,299 --> 00:12:50,101
Chef cheese,
mascarpone, ricotta.

393
00:12:50,103 --> 00:12:52,337
<i>Add the roasted garlic,
salt and pepper,</i>

394
00:12:52,372 --> 00:12:53,371
<i>blend it till it's smooth.</i>

395
00:12:53,373 --> 00:12:54,973
<i>Now we're gonna build the bread.</i>

396
00:12:54,975 --> 00:12:56,941
- [Guy] <i>Cooked, cooled.</i>
- [Alex] <i>Cheese bread.</i>

397
00:12:57,010 --> 00:12:58,610
You're definitely
not shy about it.

398
00:12:58,612 --> 00:13:00,845
- [Alex] Great with a glass of wine.
- Awesome with a treadmill.

399
00:13:00,847 --> 00:13:02,781
Mmm, just give me this as dip.

400
00:13:02,849 --> 00:13:03,815
[Alex] That'd be okay.

401
00:13:03,850 --> 00:13:05,049
- Dates...
- Dried apricots.

402
00:13:05,051 --> 00:13:06,885
- Yes, sir.
- This is really showing

403
00:13:06,887 --> 00:13:08,987
a sophisticated side
of yourself.

404
00:13:08,989 --> 00:13:10,855
- [laughs] - What, are you gonna
show me some oil paintings next,

405
00:13:10,857 --> 00:13:12,056
- or watercolors?
- [laughs] Oh.

406
00:13:12,058 --> 00:13:14,759
[Alex] <i>Shredded fontina,</i>
<i>good melting cheese,</i>

407
00:13:14,761 --> 00:13:16,928
<i>and then we're going
into the oven.</i>

408
00:13:16,930 --> 00:13:17,996
- [Guy] You're a bad man.
- We try.

409
00:13:17,998 --> 00:13:19,230
<i>Cut it into thirds.</i>

410
00:13:19,232 --> 00:13:21,266
<i>Fujis, great apple.</i>

411
00:13:21,268 --> 00:13:22,667
[Guy] <i>Beautiful presentation</i>

412
00:13:22,669 --> 00:13:24,636
- [Alex] <i>Pistachios, toast</i>
- [Guy] <i>I'm impressed.</i>

413
00:13:26,973 --> 00:13:28,573
You're a dynamite chef.

414
00:13:28,675 --> 00:13:29,874
You're a terrible marketer.

415
00:13:29,943 --> 00:13:33,077
- [laughing] - Worst name
for a dish I ever heard.

416
00:13:35,215 --> 00:13:37,949
<i>So many flavors,
so many textures.</i>

417
00:13:38,919 --> 00:13:41,252
<i>The piece de resistance
is the raw apple</i>

418
00:13:41,321 --> 00:13:42,954
contrasting to the warm cheese.

419
00:13:42,956 --> 00:13:44,689
<i>The tang in the goat cheese</i>

420
00:13:44,757 --> 00:13:46,791
<i>- the richness of that garlic in there...</i>
- [Alex] <i>Right.</i>

421
00:13:46,827 --> 00:13:48,827
The sweetness of the date
and the chewiness of the date,

422
00:13:48,829 --> 00:13:50,128
same along with the apricot...

423
00:13:51,198 --> 00:13:53,264
<i>The salty crunch, needed texture</i>

424
00:13:53,266 --> 00:13:54,766
<i>of the pistachio in there.</i>

425
00:13:54,834 --> 00:13:57,068
This is like a centerpiece
to the restaurant.

426
00:13:57,070 --> 00:13:59,137
Can I please have the Guy Bread?

427
00:13:59,139 --> 00:14:00,872
- [laughs] - If the
Girl Bread's this good,

428
00:14:00,874 --> 00:14:02,240
can I have the Guy Bread please?

429
00:14:02,242 --> 00:14:03,775
[diner] <i>The focaccia is so good.</i>

430
00:14:03,843 --> 00:14:05,877
It's a little bit crispy
right where it needs to be,

431
00:14:05,879 --> 00:14:07,145
<i>around the edges and on the top,</i>

432
00:14:07,213 --> 00:14:08,580
but nice and pillowy inside.

433
00:14:08,648 --> 00:14:11,816
Salty and savory and sweet.

434
00:14:11,818 --> 00:14:13,251
- You really can't go wrong.
- No, you can't.

435
00:14:13,253 --> 00:14:14,519
[Guy] Is that a weird name?

436
00:14:14,521 --> 00:14:15,820
- Yes, it is.
- Thank you.

437
00:14:15,822 --> 00:14:17,322
See! Favorite thing
on the menu?

438
00:14:17,324 --> 00:14:18,857
The Halibut Chunks are my jam.

439
00:14:18,859 --> 00:14:21,192
- Halibut Chunks?
- Chunks.

440
00:14:21,194 --> 00:14:24,195
- He's no marketing wizard, I'm telling you that much.
- [diners laugh]

441
00:14:24,197 --> 00:14:26,130
What do they call the burger,
"Meat and two buns"?

442
00:14:26,132 --> 00:14:28,032
- Beef and buns.
- See, I knew it!

443
00:14:28,034 --> 00:14:29,667
Just a great local spot.

444
00:14:29,669 --> 00:14:31,870
100% of the time,
you're gonna love it.

445
00:14:31,872 --> 00:14:35,006
Listen, dude. You have got your
own rhythm going on in your head.

446
00:14:35,008 --> 00:14:36,007
<i>When you come to Anchorage,</i>

447
00:14:36,009 --> 00:14:37,575
there's a lot of things
you're gonna do.

448
00:14:37,644 --> 00:14:39,944
Make sure you come
check out this wild cat,

449
00:14:39,946 --> 00:14:41,145
'cause he is a handful.

450
00:14:41,147 --> 00:14:42,981
- Well done, my friend.
- [laughs] Thank you very much.

451
00:14:43,016 --> 00:14:44,515
- The real deal, holy moly.
- [Alex laughs]

452
00:14:46,086 --> 00:14:47,285
<i>Coming up,</i>

453
00:14:47,287 --> 00:14:49,888
<i>a meatless spin
in Albuquerque, New Mexico..</i>

454
00:14:49,890 --> 00:14:51,923
If you can't find something
to eat here,

455
00:14:51,958 --> 00:14:53,024
<i>you're just not hungry.</i>

456
00:14:53,026 --> 00:14:55,460
<i>taking an old staple
to a new level.</i>

457
00:14:55,462 --> 00:14:56,327
I'd eat it all day.

458
00:14:56,363 --> 00:14:57,996
<i>And a hot wing cover band</i>

459
00:14:57,998 --> 00:14:59,898
<i>just as good as the original</i>

460
00:14:59,966 --> 00:15:01,833
This is the indulgent dish
that everybody wants

461
00:15:01,835 --> 00:15:03,668
to have a few beers with
and watch the game.

462
00:15:08,408 --> 00:15:09,774
If you've been watching
Triple D for a while,

463
00:15:09,842 --> 00:15:12,377
you know that I am a big fan
of vegetarian and vegan cooking

464
00:15:12,379 --> 00:15:13,878
all because
of my late sister, Morgan.

465
00:15:13,880 --> 00:15:15,747
And I'll tell you what, someone
came to me the other day

466
00:15:15,749 --> 00:15:16,981
and they said,
"Why don't you have more

467
00:15:17,050 --> 00:15:18,950
vegan, vegetarian joints
on the show?"

468
00:15:18,952 --> 00:15:20,952
Wait a second.
You gotta check the list.

469
00:15:20,954 --> 00:15:22,086
<i>We had Graze in Nashville.</i>

470
00:15:22,088 --> 00:15:24,222
<i>We had Veggie Galaxy
in Cambridge, Mass.</i>

471
00:15:24,224 --> 00:15:25,957
<i>You've got Lick It Up
in El Paso,</i>

472
00:15:25,959 --> 00:15:26,958
and that's just to name a few.

473
00:15:27,026 --> 00:15:28,059
And I got a new one for you.

474
00:15:28,127 --> 00:15:30,194
<i>Downtown Albuquerque,
New Mexico,</i>

475
00:15:30,196 --> 00:15:32,597
this is the Acre,
Comfort Vegetarian.

476
00:15:33,900 --> 00:15:35,166
Red Bliss mashed potatoes.

477
00:15:35,168 --> 00:15:36,634
The food is exceptional here.

478
00:15:36,636 --> 00:15:38,102
[chef] Biscuits and Gravy
for Danielle.

479
00:15:38,104 --> 00:15:42,240
If you are a meat-eater,
you would not miss anything.

480
00:15:42,242 --> 00:15:44,309
There's so much flavor
in this stuff.

481
00:15:44,311 --> 00:15:45,843
You just clean your plate.
It's great.

482
00:15:45,912 --> 00:15:47,111
And that's how I sell it
to my friends.

483
00:15:47,180 --> 00:15:48,179
[Guy] <i>But it wasn't a tough sell</i>

484
00:15:48,247 --> 00:15:50,048
<i>for veteran chef Shawn Weed</i>

485
00:15:50,116 --> 00:15:52,250
<i>when he decided
to open this joint.</i>

486
00:15:52,252 --> 00:15:53,985
- Are you vegan, vegetarian?
- No. Not at all.

487
00:15:53,987 --> 00:15:54,852
No, not at all.

488
00:15:54,854 --> 00:15:56,320
This is really
a good start, folks.

489
00:15:56,322 --> 00:15:58,022
[Shawn] <i>I really wanted to d</i>
<i>something that was innovativ</i>

490
00:15:58,058 --> 00:16:00,158
<i>but comfortable and familiar</i>

491
00:16:00,160 --> 00:16:03,828
I believe we should all try to do a
couple meals a week without meat.

492
00:16:03,830 --> 00:16:04,996
Meatless meatloaf.

493
00:16:05,064 --> 00:16:07,532
I've had the Meatless Loaf
on more than one occasion.

494
00:16:07,600 --> 00:16:09,067
<i>It makes for
an excellent texture</i>

495
00:16:09,135 --> 00:16:11,169
<i>without trying to be
some type of fake replacemen</i>

496
00:16:11,171 --> 00:16:13,571
Everything that I wish
meatloaf was.

497
00:16:13,673 --> 00:16:14,672
[Guy] <i>What are we making today?</i>

498
00:16:14,740 --> 00:16:16,174
My take on the classic meatloaf.

499
00:16:16,176 --> 00:16:18,309
- Let's jump into it.
- Cremini mushroom, button mushroom,

500
00:16:18,311 --> 00:16:20,178
<i>onions in there, oil,</i>

501
00:16:20,213 --> 00:16:22,413
paprika, cumin, black pepper,

502
00:16:22,482 --> 00:16:24,615
<i>salt, New Mexico red chile.</i>

503
00:16:24,617 --> 00:16:25,917
<i>Puree that up.</i>

504
00:16:25,919 --> 00:16:28,019
<i>It's gonna go
into the oven to sweat,</i>

505
00:16:28,021 --> 00:16:29,854
<i>375 degrees.</i>

506
00:16:29,856 --> 00:16:31,189
[Guy] <i>Pull all the moisture out.</i>

507
00:16:31,191 --> 00:16:33,891
We're gonna add
our pureed garbanzo beans,

508
00:16:33,893 --> 00:16:35,693
some zucchini, panko.

509
00:16:35,695 --> 00:16:37,562
Mold it just like
you would regular meatloaf,

510
00:16:37,564 --> 00:16:38,930
<i>and that is gonna go in the oven</i>

511
00:16:38,998 --> 00:16:41,599
<i>-at 400 degrees, 20 minutes</i>
- [Guy] <i>Got you.</i>

512
00:16:41,667 --> 00:16:43,167
So, we're gonna make
our spicy ketchup.

513
00:16:43,169 --> 00:16:44,936
<i>Crushed tomatoes, serranos,</i>

514
00:16:45,004 --> 00:16:47,238
<i>white onions, salt, pepper,</i>

515
00:16:47,306 --> 00:16:49,574
celery seed,
and some brown sugar.

516
00:16:49,576 --> 00:16:51,042
So this goes low and slow,

517
00:16:51,044 --> 00:16:53,044
- and then when done, we'll glaze it?
- [Shawn] Correct.

518
00:16:53,046 --> 00:16:56,014
<i>- And then it's gonna go righ back into that same oven.</i>
- [Guy] <i>Okay, what's up n</i>

519
00:16:56,016 --> 00:16:57,048
- Barbecue sauce.
- Okay.

520
00:16:57,116 --> 00:16:59,250
[Shawn] <i>Crushed tomatoes,</i>
<i>brown sugar,</i>

521
00:16:59,252 --> 00:17:01,586
some smoked salt,
different kinds of pepper,

522
00:17:01,654 --> 00:17:03,354
balsamic vinegar,
apple cider vinegar,

523
00:17:03,356 --> 00:17:04,322
some white onions.

524
00:17:04,324 --> 00:17:05,656
Low and slow
for about three hours,

525
00:17:05,658 --> 00:17:06,858
<i>and then we'll puree it.</i>

526
00:17:06,860 --> 00:17:08,593
So now we've pulled
our meatloaf out of the oven.

527
00:17:08,661 --> 00:17:10,094
Just like Grandma's
old vegan meatloaf.

528
00:17:10,130 --> 00:17:11,829
[Shawn] <i>Finish on a hot skillet,</i>

529
00:17:11,865 --> 00:17:14,332
put a little bit of that homemade
barbecue sauce on there.

530
00:17:14,334 --> 00:17:16,834
- I can't wait.
- Homemade mashed potatoes, meatloaf,

531
00:17:16,903 --> 00:17:18,336
<i>barbecue on here too.</i>

532
00:17:18,338 --> 00:17:20,538
Our onion strings to give it
a nice little crunch on top.

533
00:17:20,540 --> 00:17:21,672
That's all she wrote.

534
00:17:24,244 --> 00:17:27,011
This has got texture
and it's got a ton of flavor.

535
00:17:27,947 --> 00:17:29,146
I'd eat it all day.

536
00:17:29,148 --> 00:17:31,382
<i>There's a lot of umami
coming from the mushrooms.</i>

537
00:17:32,252 --> 00:17:34,052
What really makes it
all sing, though,

538
00:17:34,054 --> 00:17:36,320
is the glazing
of the spicy ketchup

539
00:17:36,389 --> 00:17:38,156
<i>and the difference
of the barbecue sauce.</i>

540
00:17:38,224 --> 00:17:39,557
<i>Nice, creamy mashed potato,</i>

541
00:17:39,559 --> 00:17:42,293
perfect complement, and you've
gotta have those onion straws.

542
00:17:42,862 --> 00:17:44,128
It's really good.

543
00:17:44,297 --> 00:17:45,963
[server] The Meatless Loaf.

544
00:17:46,032 --> 00:17:47,165
[diner] <i>Meatless Loaf</i>
<i>is fantastic.</i>

545
00:17:47,167 --> 00:17:48,399
It tastes very homemade.

546
00:17:48,401 --> 00:17:50,268
The sauce is really good,
nice and tangy.

547
00:17:50,270 --> 00:17:53,071
Hey, you're not on
till Thursdays, okay?

548
00:17:53,106 --> 00:17:54,939
- [laughs] - [Guy] I'm
covering today's show.

549
00:17:54,974 --> 00:17:57,175
This is completely
confusing people, okay?

550
00:17:57,177 --> 00:17:58,843
- This is like The Matrix right now.
- [laughs]

551
00:17:58,911 --> 00:18:00,111
So tell me, Guy,

552
00:18:00,246 --> 00:18:02,580
[chuckles] what do you think
of the, uh, meatless loaf?

553
00:18:02,648 --> 00:18:04,282
This baby rocks.

554
00:18:04,284 --> 00:18:05,750
Forbidden potato, table eight.

555
00:18:05,752 --> 00:18:07,585
[diner] The Acre has always
stood out as something

556
00:18:07,653 --> 00:18:09,253
that is a little bit
ahead of its time.

557
00:18:09,255 --> 00:18:10,922
- I got the Comfort Dogs.
- [Guy] What is it?

558
00:18:10,924 --> 00:18:11,922
[whispers] It's a carrot.

559
00:18:11,991 --> 00:18:13,357
- It's a carrot?
- It's totally a carrot!

560
00:18:13,393 --> 00:18:14,859
- Are you vegetarian?
- [laughs] No.

561
00:18:14,861 --> 00:18:15,960
[laughs] No?

562
00:18:15,962 --> 00:18:17,695
[diner] <i>He's got something</i>
<i>for everybody,</i>

563
00:18:17,697 --> 00:18:19,997
no matter what
your flavor profile is.

564
00:18:19,999 --> 00:18:22,266
Buffalo Cauliflower Wings,
going down.

565
00:18:22,268 --> 00:18:25,269
The Buffalo Cauliflower Wings
just do not disappoint.

566
00:18:25,271 --> 00:18:26,270
The sauce is really good.

567
00:18:26,272 --> 00:18:28,272
We're gonna do some
Buffalo Cauliflower Wings.

568
00:18:28,274 --> 00:18:30,308
We've got some water boiling.
We're gonna make a hot brine.

569
00:18:30,310 --> 00:18:32,910
Oregano, salt, garlic,

570
00:18:32,912 --> 00:18:34,512
thyme, couple of bay leaves,

571
00:18:34,514 --> 00:18:37,548
[Guy] So we're gonna basically
poach the cauliflower in this

572
00:18:37,617 --> 00:18:40,785
to get it cooked through so
that you don't have to fry it forever

573
00:18:40,853 --> 00:18:42,720
- and have it turn into a hot mess.
- [Shawn] Absolutely.

574
00:18:42,722 --> 00:18:44,856
- While that's going, we'll make the batter?
- Yes, sir.

575
00:18:44,858 --> 00:18:46,891
First thing we're gonna do
is bloom our flaxseed.

576
00:18:46,893 --> 00:18:48,092
Almost boiling-hot water,

577
00:18:48,094 --> 00:18:49,827
left to sit
for a couple of minutes.

578
00:18:49,862 --> 00:18:51,529
- [Guy] Got it.
- It's gonna get nice and thick.

579
00:18:54,100 --> 00:18:56,100
[Alex laughs] Add salt,
black pepper,

580
00:18:56,169 --> 00:18:58,035
chicken spice mix, oat milk,

581
00:18:58,070 --> 00:18:59,170
-cold water,
-Okay.

582
00:18:59,172 --> 00:19:02,140
Gluten-free flour mix,
and I do want it pretty thick.

583
00:19:02,142 --> 00:19:03,608
- Right now, you've got pizza dough, bro.
- Yep.

584
00:19:03,610 --> 00:19:05,176
[Alex] <i>Brined cauliflower wings,</i>

585
00:19:05,178 --> 00:19:06,878
<i>batter them and fry them.</i>

586
00:19:06,880 --> 00:19:08,913
- [Guy] And the final step?
- Vegan ranch dressing.

587
00:19:08,915 --> 00:19:11,182
- Aquafaba.
- [Guy] Chickpea water, right.

588
00:19:11,250 --> 00:19:14,986
Homemade mustard. Salt, some
pepper, and a bit of white pepper.

589
00:19:14,988 --> 00:19:17,288
<i>Slowly gonna emulsify that
with some oil,</i>

590
00:19:17,290 --> 00:19:19,757
granulated garlic,
dried parsley,

591
00:19:19,759 --> 00:19:21,626
- some onion...
- Gotta be dill.

592
00:19:21,628 --> 00:19:22,927
- Dill, yes, sir.
- That's a big dill.

593
00:19:22,995 --> 00:19:24,962
- [Shawn] White vinegar, fresh parsley.
- [Guy] Got it.

594
00:19:24,964 --> 00:19:27,198
I assume this only gets
a little bit better with time.

595
00:19:27,200 --> 00:19:29,600
[Shawn] Once it chills in the
refrigerator for a little while.

596
00:19:29,669 --> 00:19:30,835
Pretty good, right?

597
00:19:30,837 --> 00:19:34,038
Silky, creamy, ranchy.

598
00:19:34,106 --> 00:19:36,007
[Shawn] <i>We're gonna pour</i>
<i>our hot sauce into the bowl</i>

599
00:19:36,075 --> 00:19:37,341
<i>Cauliflower...</i>

600
00:19:37,343 --> 00:19:38,976
- [Guy] <i>That's a normal portion?</i>
- [Shawn] <i>Yes.</i>

601
00:19:39,011 --> 00:19:40,144
<i>Vegan ranch,</i>

602
00:19:40,146 --> 00:19:42,980
our beautiful little chickens
made out of cauliflower.

603
00:19:42,982 --> 00:19:44,348
There we go.

604
00:19:45,118 --> 00:19:48,252
That eats like a really good,
hand-battered chicken tender.

605
00:19:48,288 --> 00:19:49,487
Great texture in the batter.

606
00:19:51,291 --> 00:19:52,557
<i>Then you get that cauliflowe</i>

607
00:19:52,625 --> 00:19:54,091
which has got a ton
of flavor inside of it.

608
00:19:54,093 --> 00:19:56,861
You're not relying just on
the hot sauce on the outside

609
00:19:56,863 --> 00:19:58,296
<i>or the seasoning in the batter.</i>

610
00:19:59,332 --> 00:20:01,432
Then you take that
into the ranch dressing.

611
00:20:02,702 --> 00:20:04,669
This is the indulgent dish
that everybody wants

612
00:20:04,671 --> 00:20:06,170
to have a few beers with
and watch the game.

613
00:20:06,172 --> 00:20:08,039
There's nobody that would be
unhappy with this.

614
00:20:08,041 --> 00:20:09,974
Two minutes on Buffalo
Cauliflower, Chef.

615
00:20:09,976 --> 00:20:10,975
They're absolutely fantastic.

616
00:20:10,977 --> 00:20:12,075
<i>Texture was just right.</i>

617
00:20:12,077 --> 00:20:14,545
It's not so over the top
where it's too hot,

618
00:20:14,547 --> 00:20:17,281
<i>but it's enough
that it gives you the zing.</i>

619
00:20:17,350 --> 00:20:20,885
The ranch is better than
any other ranch that I've had.

620
00:20:20,953 --> 00:20:22,253
[server] Green chile
mac and cheese.

621
00:20:22,321 --> 00:20:24,055
I can rely on coming to The Acre

622
00:20:24,090 --> 00:20:25,122
<i>and finding something
that's really good</i>

623
00:20:25,124 --> 00:20:26,824
<i>and I don't have
to sacrifice for flavor.</i>

624
00:20:26,859 --> 00:20:29,694
If you can't find something
to eat here at Acre,

625
00:20:29,762 --> 00:20:30,895
you're just not hungry.

626
00:20:30,963 --> 00:20:32,230
<i>I mean, like, finish the plate,</i>

627
00:20:32,232 --> 00:20:34,065
knock it out. Outstanding.

628
00:20:36,336 --> 00:20:38,002
So that's it for this edition

629
00:20:38,070 --> 00:20:39,270
of Diners, Drive-Ins, and Dives.

630
00:20:39,272 --> 00:20:40,938
If you wanna find the recipes

631
00:20:41,007 --> 00:20:42,306
for some of the joints we visit,

632
00:20:42,342 --> 00:20:44,408
well, go to FoodNetwork.com.

633
00:20:44,410 --> 00:20:45,743
I'll be looking for you
next time

634
00:20:45,745 --> 00:20:48,412
on Diners, Drive-Ins, and Dives.

635
00:20:48,414 --> 00:20:50,314
- Do you cook in the cowboy hat, Jay?
- Sometimes.

636
00:20:50,316 --> 00:20:51,749
- Okay.
- Not all the time.

637
00:20:51,817 --> 00:20:53,150
- Good talking.
- You can't keep it clean.

638
00:20:53,219 --> 00:20:55,219
Is it chapped Saturday nights
or anything like that?

639
00:20:56,055 --> 00:20:58,322
- Not Saturdays.
- [all laughing]