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Hey, everybody. I'm Guy Fieri
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and we're rolling out
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looking for America's greatest
diners, drive-ins and dives.
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[Guy] This trip...
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-Where are we going?
-You'll know when we arrive.
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[Guy] ...we're digging
into Asian flavors...
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Oh, my goodness. Outstanding.
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...and a taste of Italy...
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-You wanna try?
-I'm dying to.
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[Guy]
...in some surprising spots
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This is really getting weird.
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Like a passport to Vietnam
in Albuquerque, New Mexico..
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Amazing.
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...an international bar foo
twist in Laramie, Wyoming..
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My mouth
just started to water.
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...and a real deal
Italian deli
in Anchorage, Alaska...
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This is how you do it.
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...conjuring up
some magical meals.
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That little hocus-pocus.
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Watch out for Merlin over here
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and the funky dust.
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That's all right here,
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right now on
Diners, Drive-Ins and Dives
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You ever notice on Triple D
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how we take
the everyday common foods
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like barbecue or food truck
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and kind of blow them up
to the next level
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and show you
the best of the best?
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Well, how about delis?
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Say deli to somebody
and they're like,
"Yeah it's a deli."
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Well, listen, I'm here
in downtown Anchorage, Alask
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where a husband and wife
and daughter team
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are taking Italian deli
to the next level.
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This is Originale,
Caffe and Deli.
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[man] Lasagna is ready
for Table 3, please.
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Everything that they have here
is just delicious.
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You taste the difference
compared to what you'd call
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average deli?
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Oh, yeah. The bread,
meats, cheeses.
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Spicy Coppa.
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Everything's from Italy.
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Everything's really authentic
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[Guy] Just like owner,
Sergio Anzilotti.
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Moved to United States
when I was five years old.
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Then, Brazil and then...
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-Wait, wait, wait.
Wait, wait, wait
-...met wife,
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-...went to Italy--
-[Guy] Italy, United States,
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-and Brazil?
-Brazil.
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Came up to Alaska...
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looking for
a real authentic Italian place
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and just
couldn't find anything.
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So I said, "This is where
we're gonna do something."
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It really truly does bring me
back to my studies in Italy.
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It's become like
our Friday lunch date.
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Do you order something
different when you come here?
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[man] I stick to the Diavolo.
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You've got
the spiciness from the pepper.
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You've got the melty cheese.
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You've got the crunch
of the focaccia.
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-I think he's going
after my job.
-[laughs]
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It is an amazing
sandwich for sure.
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What are we making?
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This is a focaccia bread.
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Put the flour in here.
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Yeast.
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Salt, olive oil.
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Water here.
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[Guy]
How long is this gonna mix?
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-[Sergio]
About 10, 15 minutes.
-[Guy] Great.
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So we proof it whole?
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[Sergio] And we roll it out.
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[Guy] Once this gets spread
out on the tray,
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we're gonna proof
one more time.
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-And then we hit it
with olive oil and water?
-[Sergio] Yes.
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And then
we bake it up for what temp?
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[Sergio] 356.
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"356"?
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-356 and 17 minutes.
-Not 54?
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-"Seventeen"?
-Yes.
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With three trays in there.
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-Otherwise it gets too hot
with two trays?
-Yes.
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- Tre?
- Tre.
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-Yeah.
-Okay.
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What's up next?
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We're gonna make
our spicy pepper spread
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-that goes on the Il Diavolo.
-Okay.
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Onion, garlic.
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Tomato paste,
red Fresno pepper
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-with seeds.
-I know.
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-Red wine vinegar. Good cold
pressed Italian olive oil.
-Yeah.
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-You import it?
-Yes.
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I don't make it here.
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Salt and oregano in there?
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Aspetta.
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Okay. Capisce.
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This is how you do it.
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[Sergio] Okay, ready to cook.
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Oregano and salt.
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How long will you
let that cook?
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[Sergio]
Eight minutes, five minutes.
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You choose.
Six and a half, okay?
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-Eight, six minutes.
-Eight, six minutes.
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Eight, six, fourteen.
So seven minutes.
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Got it?
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[laughs]
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-What temp
are we gonna cook that?
-285.
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[laughs]
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Now we go to refrigerator.
An hour and a half.
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-Eighty nine minutes.
-Okay, 89.
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-And this is that focaccia
we made.
-Yeah.
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I love the cold cuts.
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-Sliced daily?
-[Sergio] Upon order.
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-Upon order, these are sliced?
-Yes.
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Delicious.
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-All imported?
-All imported.
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So, here comes
the pepper sauce.
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Make sure
you cover everything.
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We call it coast to coast.
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Spicy sopressata.
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Pepper salami.
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Fresh mozzarella.
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-And fresh coppa.
-Okay.
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-Now we go to the panini.
-All right.
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Secret spices.
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Paprika, onions,
garlic, rosemary.
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Lemon peel.
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This is interesting.
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Still have zero idea
what's going on here.
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[Sergio] Spicy olive oil.
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So, this little crunchy little
dust program on the outside
is all magic dust?
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-You wanna try?
-I'm dying to.
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You gonna quit gardening?
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That's outstanding.
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Focaccia is dynamite.
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We've reduced this big,
luscious puppy
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nook and cranny focaccia
down to a crisp...
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great Italian cold cuts.
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But the piece de resistance
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the pepper sauce
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That little hocus-pocus
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changed your name.
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It's not Sergio anymore.
It's Merlin.
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That's magical.
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Sergio the Merlin.
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He's got
his new album coming out
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It's called
the pepper sauce
and the funky dust.
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Outstanding.
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Table 2, Il Diavolo.
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That combination of the cheese
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and the meat,
just perfect blend.
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The focaccia is not gonna
weigh you down,
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and the flavors are masterfu
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Okay, there you go. You know
how to prepare it, right?
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Absolutely.
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So, it's a market,
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-a deli, a restaurant,
to-go catering...
-[Sergio] Yeah.
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The focus is paninis
and our pinsas now.
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-Pinsas?
-Pinsas.
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This is not like
any other kind of pizza.
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It's a Roman style.
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It's nice and light
and crispy. It's just perfec
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So, we're now gonna make
the pinsa dough now.
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Wheat flour,
rice flour, soy flour
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and then a blend
of sourdough.
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And we add water.
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Now we're just going to proof.
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-Seventy two hours?
-[Sergio] Yep.
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A little pillow here.
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Treats it like a little baby.
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[Sergio]
Into the tray and bake it.
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What temp
are we gonna cook this at?
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[Sergio] 500 degrees,
seven to eight minutes.
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-Then we're gonna
bring it down and top it?
-Yeah.
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-I guess you'll tell me
when we get there?
-Yes.
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Good talk.
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Where are we going?
You'll know when we arrive.
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Pinsa La Puttanesca.
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Today, I had
the Puttanesca pinsa.
It was really delicious.
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Fresh-cut meats on it.
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The olives tapenade
is so good,
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it feels like
it's 16 ingredients in there
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What's the next step?
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Tapenade to put on
that Puttanesca.
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Green olives.
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Capers.
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The secret spice.
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[Guy] The bomb.
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Olive oil.
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-Which you make here?
-No.
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[Guy] We've got our
parbaked pinsa dough.
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You know what this is, right?
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[Guy] That's the mother sauce.
193
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Shredded mozzarella
with provolone.
194
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Tapenade.
195
00:05:48,349 --> 00:05:49,381
Now we're ready to bake.
196
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Let me guess.
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00:05:50,284 --> 00:05:54,386
391 degrees for 11.25 minutes.
198
00:05:54,388 --> 00:05:57,155
500 degrees
for seven to eight minutes.
199
00:05:57,157 --> 00:05:58,590
This is where
the magic happens.
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00:05:59,226 --> 00:06:00,425
[Sergio] Mortadella.
201
00:06:00,427 --> 00:06:01,426
Stracciatella.
202
00:06:01,495 --> 00:06:04,429
[Guy] So, fresh morts
and little heavy cream?
203
00:06:07,201 --> 00:06:08,433
This is high-end.
204
00:06:08,502 --> 00:06:10,001
It doesn't even eat
like pizza crust.
205
00:06:10,003 --> 00:06:11,236
It eats like brioche.
206
00:06:11,238 --> 00:06:12,704
Really nice texture.
207
00:06:14,108 --> 00:06:16,808
The pepper sauce
is just a whole different
category of itself.
208
00:06:16,810 --> 00:06:19,077
-I'll eat that on a flip-flop.
-[Sergio laughs]
209
00:06:19,079 --> 00:06:22,147
The Stracciatella gives
this total juxta-flavors.
210
00:06:22,149 --> 00:06:26,852
Sweet, salty, crunchy, tangy,
smooth, silky...
211
00:06:26,920 --> 00:06:28,186
That's something
different, man.
212
00:06:28,188 --> 00:06:30,722
It may look like pizza,
but it's outrageous.
213
00:06:30,724 --> 00:06:31,890
La Puttanesca.
214
00:06:31,958 --> 00:06:33,191
[woman] Every thing
that's on there
215
00:06:33,260 --> 00:06:35,761
is just completely different
from a regular pizza.
216
00:06:35,763 --> 00:06:36,962
[man] Super fresh,
217
00:06:37,030 --> 00:06:38,263
and the cheeses
just really bring it home.
218
00:06:38,331 --> 00:06:39,631
Pastrami.
219
00:06:39,633 --> 00:06:41,900
There's deli
and then there's deli.
220
00:06:41,968 --> 00:06:42,768
And this is...
221
00:06:42,803 --> 00:06:43,635
Deli.
222
00:06:43,637 --> 00:06:45,404
I tell everybody
about this place.
223
00:06:45,406 --> 00:06:46,338
Unless I don't like them.
224
00:06:46,406 --> 00:06:47,439
[Guy] Small little place,
225
00:06:47,474 --> 00:06:48,840
very unassuming.
226
00:06:48,909 --> 00:06:49,908
Massive flavor.
227
00:06:49,910 --> 00:06:50,942
Gateway to Italy.
228
00:06:51,011 --> 00:06:52,077
Watch out for Merlin over here
229
00:06:52,079 --> 00:06:53,345
in the funky dust.
230
00:06:53,347 --> 00:06:54,445
Dude's gonna get ya.
231
00:06:55,516 --> 00:06:58,016
Up next
in Albuquerque, New Mexico,
232
00:06:58,084 --> 00:06:58,917
Ta-da!
233
00:06:58,952 --> 00:07:00,118
...a Vietnamese joint
234
00:07:00,120 --> 00:07:02,087
raising the bar on banh mi..
235
00:07:02,089 --> 00:07:04,156
This is a trophy of success.
236
00:07:04,158 --> 00:07:05,257
...and whipping up
237
00:07:05,259 --> 00:07:06,658
scratch-made tofu...
238
00:07:06,660 --> 00:07:07,626
Perfectly made.
239
00:07:07,628 --> 00:07:09,194
...that'll keep you
wanting more.
240
00:07:09,196 --> 00:07:10,228
I would come back
241
00:07:10,297 --> 00:07:12,297
minimum once a week,
if not twice a week
242
00:07:12,365 --> 00:07:13,298
just to get that dish.
243
00:07:18,105 --> 00:07:19,137
So, at Triple D,
244
00:07:19,139 --> 00:07:20,939
I've been there,
I've done that
245
00:07:20,941 --> 00:07:22,707
I've met them,
I've heard their story
246
00:07:22,709 --> 00:07:25,310
and I've tasted just about
every type of menu
that there is.
247
00:07:25,312 --> 00:07:26,678
I'm here
in Albuquerque, New Mexico
248
00:07:26,680 --> 00:07:28,914
and that might
get broken today.
249
00:07:28,916 --> 00:07:31,850
This is a story
about an immigrant family
like I've never heard before
250
00:07:31,852 --> 00:07:33,318
They're doing
a menu that I've...
251
00:07:33,320 --> 00:07:35,053
well, I don't think
I've quite seen before.
252
00:07:35,121 --> 00:07:36,387
This one's unique.
253
00:07:36,389 --> 00:07:39,224
This is Coda Bakery
Vietnamese Deli
and Tofu House.
254
00:07:40,994 --> 00:07:43,028
One shrimp and pork sausage
banh mi.
255
00:07:43,030 --> 00:07:45,063
In Albuquerque,
I was not expecting
256
00:07:45,065 --> 00:07:48,166
to find such a great
hidden gem
of this Vietnamese restaurant.
257
00:07:48,168 --> 00:07:49,868
[speaking other language]
258
00:07:49,870 --> 00:07:51,837
I was born
and raised in Vietnam.
259
00:07:51,839 --> 00:07:54,406
So this food
is home to me.
260
00:07:54,408 --> 00:07:57,142
[Guy] It's home cooking
that owner Uyen Nguyen
inherited
261
00:07:57,144 --> 00:08:00,812
when her Vietnamese-born
parents made the journey
to America.
262
00:08:00,881 --> 00:08:02,848
You were leaving Vietnam,
263
00:08:02,850 --> 00:08:03,949
your wife's pregnant...
264
00:08:03,951 --> 00:08:06,151
I was the one
that was born on the boat.
265
00:08:06,219 --> 00:08:07,285
Oh, oh, oh, oh, oh.
266
00:08:07,287 --> 00:08:09,621
So, on the birth certificate
in my citizenship,
267
00:08:09,689 --> 00:08:12,657
it says country of birth
is international waters.
268
00:08:12,659 --> 00:08:13,825
-Seriously?
-Yes.
269
00:08:13,827 --> 00:08:15,794
[Guy] Would we call this
a Vietnamese restaurant?
270
00:08:15,796 --> 00:08:19,064
[Uyen] Absolutely. This is
a Vietnamese, like,
casual fast food
271
00:08:19,066 --> 00:08:21,066
but the flavor is authentic.
272
00:08:21,101 --> 00:08:23,869
I have a Dac Biet sandwich
for table number four.
273
00:08:23,871 --> 00:08:26,238
Banh Mi Dac Biet is layered
with types of pork.
274
00:08:26,240 --> 00:08:27,472
Very tasty.
275
00:08:27,474 --> 00:08:29,274
We keep coming back
for it over and over.
276
00:08:29,342 --> 00:08:30,308
Dac Biet. What does it mean?
277
00:08:30,377 --> 00:08:31,309
Special.
278
00:08:31,445 --> 00:08:33,345
We are gonna start
with the house-made bread.
279
00:08:33,380 --> 00:08:35,247
High gluten flour, butter.
280
00:08:35,249 --> 00:08:37,516
Oil, salt,
dough conditioner...
281
00:08:38,285 --> 00:08:39,584
-Sugar.
-[Guy] And yeast.
282
00:08:39,653 --> 00:08:40,719
Ice water.
283
00:08:40,854 --> 00:08:43,054
-It will retard
the yeast development.
-Yes.
284
00:08:43,056 --> 00:08:45,757
which allows you
to make the bread,
285
00:08:45,792 --> 00:08:47,125
roll it out
286
00:08:47,127 --> 00:08:49,327
-and give it a longer
shelf life before it proofs
-Exactly.
287
00:08:49,396 --> 00:08:51,496
-Have time. Yes.
-so you can get the flavor.
288
00:08:51,899 --> 00:08:53,064
Ta-da!
289
00:08:53,834 --> 00:08:55,367
So, now we're gonna make
the Vietnamese ham.
290
00:08:55,369 --> 00:08:56,768
We're doing more
of a pressed ham,
291
00:08:56,836 --> 00:08:57,936
-like a sausage.
-It's like a baloney.
292
00:08:58,004 --> 00:09:00,005
-It's pork cushion, actually.
-Pork cushion?
293
00:09:00,007 --> 00:09:01,606
And then, boneless
skinless chicken breast.
294
00:09:01,675 --> 00:09:04,276
This is just, like,
everyday equipment
that you have here
295
00:09:04,344 --> 00:09:06,311
at this
random Vietnamese bakery.
296
00:09:06,346 --> 00:09:08,213
No. This thing right here
297
00:09:08,215 --> 00:09:10,048
is what you find
in meat processing.
298
00:09:10,050 --> 00:09:10,949
[Uyen] Tapioca starch.
299
00:09:10,951 --> 00:09:12,050
Little binder.
300
00:09:12,085 --> 00:09:13,251
[Uyen]
Glutinous rice flour.
301
00:09:13,253 --> 00:09:14,219
Baking powder.
302
00:09:14,221 --> 00:09:15,153
White pepper.
303
00:09:15,155 --> 00:09:16,388
Salt, MSG.
304
00:09:16,423 --> 00:09:17,422
Vegetable seasoning.
305
00:09:17,490 --> 00:09:19,057
-[Guy] Crank it up.
-Oil.
306
00:09:19,125 --> 00:09:20,792
Ice water, sugar water.
307
00:09:20,794 --> 00:09:21,826
Like a simple syrup.
308
00:09:21,828 --> 00:09:22,894
Now we're gonna whip it.
309
00:09:22,896 --> 00:09:23,828
[Guy] Then freeze it.
310
00:09:23,997 --> 00:09:25,163
-Then it goes to emulsifier.
-[Uyen] Yes.
311
00:09:25,231 --> 00:09:25,864
That's where you really get
312
00:09:25,866 --> 00:09:27,298
that creaminess.
313
00:09:27,367 --> 00:09:28,900
Whereas, she said that
it was gonna break down
like baloney.
314
00:09:28,969 --> 00:09:30,335
Nothing I love more than
315
00:09:30,337 --> 00:09:32,103
-meat ice cream.
-[Uyen laughs]
316
00:09:32,105 --> 00:09:33,104
[Guy] Put this into the mold.
317
00:09:33,173 --> 00:09:34,205
[Uyen] And we're gonna
steam it.
318
00:09:34,241 --> 00:09:35,774
An hour and 15 minutes.
319
00:09:35,776 --> 00:09:37,309
Now we're gonna
make the pates.
320
00:09:37,311 --> 00:09:39,978
Of course we are.
'Cause we're gonna
make everything here.
321
00:09:39,980 --> 00:09:41,313
I'm probably gonna
go mill some paper
322
00:09:41,315 --> 00:09:43,014
to make the bags.
323
00:09:43,050 --> 00:09:44,149
-[Uyen] Pork liver.
-Great.
324
00:09:44,151 --> 00:09:45,083
My favorite.
325
00:09:45,085 --> 00:09:46,017
Pork fat.
326
00:09:46,086 --> 00:09:47,619
Pork butt.
White onions.
327
00:09:47,687 --> 00:09:48,653
Fresh garlic.
328
00:09:48,655 --> 00:09:50,155
Bread crumbs from our bread.
329
00:09:50,223 --> 00:09:51,423
Glutinous rice flour.
330
00:09:51,425 --> 00:09:52,424
The binder.
331
00:09:52,426 --> 00:09:53,325
Garlic powder.
332
00:09:53,327 --> 00:09:54,492
Black pepper.
333
00:09:54,528 --> 00:09:55,393
Baking powder.
334
00:09:55,395 --> 00:09:56,294
Salt.
335
00:09:56,296 --> 00:09:57,662
Five-spice powder.
336
00:09:57,664 --> 00:09:58,797
Little bit of sugar.
337
00:09:58,799 --> 00:09:59,698
Onion oil.
338
00:09:59,700 --> 00:10:00,899
-All right.
-[Guy] Puree this.
339
00:10:00,934 --> 00:10:02,200
-[Uyen] To the mold.
-[Guy] Steam for...
340
00:10:02,268 --> 00:10:04,002
[Uyen]
An hour, 15 minutes.
341
00:10:04,004 --> 00:10:05,537
That's how big
the sandwich is?
342
00:10:05,572 --> 00:10:06,738
They're about a foot-long.
343
00:10:06,740 --> 00:10:08,340
House-made garlic mayo.
344
00:10:08,342 --> 00:10:10,141
-Okay.
-And then the pate
that we just made.
345
00:10:10,210 --> 00:10:11,042
Pork belly.
346
00:10:11,078 --> 00:10:12,010
The head ham.
347
00:10:12,012 --> 00:10:13,078
We call it head cheese.
348
00:10:13,146 --> 00:10:15,180
Jambon. Like a garlic ham.
349
00:10:15,182 --> 00:10:16,982
-And then the Vietnamese ham
that we just made.
-Right.
350
00:10:16,984 --> 00:10:17,983
[Uyen] Soy sauce.
351
00:10:18,018 --> 00:10:18,984
Pickled carrots and daikon.
352
00:10:18,986 --> 00:10:20,552
Cucumber. Some jalapenos.
353
00:10:20,620 --> 00:10:21,419
Cilantro.
354
00:10:21,487 --> 00:10:23,955
That makes banh mis
look boring.
355
00:10:23,957 --> 00:10:25,056
[Uyen] That's why
it's called Dac Biet.
356
00:10:25,058 --> 00:10:26,324
-Yeah.
-'Cause it's so special.
357
00:10:26,393 --> 00:10:28,159
-[scraping]
-Do you hear that crunch?
358
00:10:28,161 --> 00:10:29,661
My mouth is watering.
359
00:10:29,663 --> 00:10:30,528
[Uyen] Bon appetit!
360
00:10:33,000 --> 00:10:34,232
[Guy] Amazing!
361
00:10:34,234 --> 00:10:36,368
This is probably
one of the most
362
00:10:36,370 --> 00:10:38,470
remarkable sandwiches
363
00:10:38,472 --> 00:10:40,071
I've had a chance to try.
364
00:10:42,409 --> 00:10:43,441
This is a trophy
365
00:10:43,443 --> 00:10:44,843
of success
366
00:10:44,911 --> 00:10:45,777
for all your hard work.
367
00:10:45,845 --> 00:10:46,745
Oh, my goodness.
368
00:10:46,747 --> 00:10:47,912
-Outstanding.
-Thank you.
369
00:10:47,914 --> 00:10:49,381
[man] Banh Mi Dac Biet
for you.
370
00:10:49,383 --> 00:10:51,750
The whole sandwich
is really fresh and tasty.
371
00:10:51,785 --> 00:10:52,951
[man]
It has the vegetables,
372
00:10:52,953 --> 00:10:54,819
it has the butter
on the baguette.
373
00:10:54,821 --> 00:10:56,788
-They make
the baguettes here, so...
-Right.
374
00:10:56,790 --> 00:10:59,758
[man] It's better than
pretty much any
sandwich you can have.
375
00:10:59,760 --> 00:11:01,092
[Uyen] Beef lemongrass
sandwich
376
00:11:01,094 --> 00:11:02,894
You can pick
anything on the menu, and...
377
00:11:02,896 --> 00:11:03,895
-And you're gonna dig it?
-Yeah.
378
00:11:03,930 --> 00:11:05,296
[Uyen] Tofu...
379
00:11:05,365 --> 00:11:06,998
So, I don't eat meat
in my diet.
380
00:11:07,033 --> 00:11:07,699
And I love that
381
00:11:07,767 --> 00:11:09,200
it's also a tofu house.
382
00:11:09,269 --> 00:11:11,369
So, if you really wanna make
the bomb tofu,
383
00:11:11,405 --> 00:11:12,404
-this is the process?
-Yes.
384
00:11:12,472 --> 00:11:13,338
We have soy beans.
385
00:11:13,406 --> 00:11:14,305
And then I'm gonna grind it
386
00:11:14,307 --> 00:11:15,206
through the grinder.
387
00:11:15,275 --> 00:11:16,541
[Guy] Which looks like
388
00:11:16,543 --> 00:11:18,109
-it's a water fountain
in elementary school.
-Yes.
389
00:11:18,111 --> 00:11:19,177
Turn on the water.
390
00:11:19,179 --> 00:11:21,012
Milk comes out on this bucket.
391
00:11:21,081 --> 00:11:23,248
Cook it in my dad's
amazing steamer
392
00:11:23,250 --> 00:11:24,082
that he converted
393
00:11:24,084 --> 00:11:26,017
from a water boiler.
394
00:11:26,019 --> 00:11:27,886
to a steam generator.
395
00:11:27,888 --> 00:11:30,088
[Guy] We're steaming milk
like we're drinking
at a coffee shop.
396
00:11:30,156 --> 00:11:31,923
Skim off the foam.
397
00:11:31,925 --> 00:11:33,158
E&T Foamhome.
398
00:11:33,894 --> 00:11:34,926
Now, I'm gonna develop it.
399
00:11:34,928 --> 00:11:36,361
We use vinegar and water.
400
00:11:36,363 --> 00:11:38,096
It's like making cheese.
401
00:11:38,098 --> 00:11:39,431
So we're gonna
go ahead and strain.
402
00:11:39,833 --> 00:11:41,232
Use some cheese cloth
403
00:11:41,234 --> 00:11:43,868
that I soaked
in a little bit
of vinegar and water.
404
00:11:43,903 --> 00:11:45,303
Now I'm gonna
scoop in the curd.
405
00:11:45,305 --> 00:11:46,905
-I curd what you're saying.
-[chuckles]
406
00:11:46,973 --> 00:11:47,939
Fold this.
407
00:11:47,941 --> 00:11:48,873
Now we're gonna press it.
408
00:11:48,875 --> 00:11:50,041
I'm so impressed.
409
00:11:50,043 --> 00:11:51,309
-Here we go.
-Gorgeous.
410
00:11:51,311 --> 00:11:53,011
Ah, like a big birthday cake.
411
00:11:53,013 --> 00:11:54,279
[Uyen] Cut it up and fry.
412
00:11:54,915 --> 00:11:56,147
We're gonna add some oil.
413
00:11:56,149 --> 00:11:57,015
[Guy] White onion.
414
00:11:57,017 --> 00:11:58,083
[Uyen] Tofu, house-made.
415
00:11:58,085 --> 00:11:59,117
Korean barbecue sauce.
416
00:11:59,119 --> 00:12:01,386
Just glaze that sauce
on there a little bit.
417
00:12:01,388 --> 00:12:03,321
Now we're gonna make
the tofu noodle bowl.
418
00:12:03,389 --> 00:12:04,622
Rice noodle, lettuce.
419
00:12:04,658 --> 00:12:05,723
Cucumber.
420
00:12:05,725 --> 00:12:07,158
-Pickled carrots and daikon.
-[Guy] Gorgeous.
421
00:12:07,160 --> 00:12:08,126
[Uyen] Bean sprouts.
422
00:12:08,128 --> 00:12:09,027
Cilantro.
423
00:12:09,029 --> 00:12:10,662
Mint from my mom's garden.
424
00:12:10,664 --> 00:12:11,896
Put it on the plate.
425
00:12:11,898 --> 00:12:12,931
Scallion oil.
426
00:12:12,933 --> 00:12:13,865
Roasted peanuts.
427
00:12:13,933 --> 00:12:14,833
Soy vinaigrette.
428
00:12:17,270 --> 00:12:18,937
I've been eating tofu
since I was kid.
429
00:12:18,939 --> 00:12:20,071
But this is...
430
00:12:20,140 --> 00:12:22,540
tender, creamy, sweet...
431
00:12:24,478 --> 00:12:26,845
But, like, that's the top best
432
00:12:26,913 --> 00:12:28,913
three tofus I've ever had
in my life.
433
00:12:28,915 --> 00:12:30,982
And this dish...
434
00:12:32,018 --> 00:12:33,618
...that is perfectly made,
435
00:12:33,686 --> 00:12:34,919
perfectly balanced.
436
00:12:34,921 --> 00:12:35,754
Gorgeous.
437
00:12:35,756 --> 00:12:37,088
I would come back
438
00:12:37,123 --> 00:12:38,857
minimum once a week
if not twice a week
439
00:12:38,859 --> 00:12:41,025
-just to get that dish.
-Thank you.
440
00:12:41,027 --> 00:12:43,261
-How's your tofu noodle?
-Oh, my God. So, so good.
441
00:12:43,263 --> 00:12:45,930
[woman]
This tofu is amazing.
442
00:12:45,932 --> 00:12:47,766
The consistency on the inside
443
00:12:47,834 --> 00:12:49,267
is like a custard.
444
00:12:49,269 --> 00:12:51,302
And then, it has
the little bit of crisp
445
00:12:51,304 --> 00:12:52,237
on the outside.
446
00:12:52,239 --> 00:12:53,772
Combined with all these
447
00:12:53,774 --> 00:12:56,207
pickled cucumber and carrot
and daikon,
448
00:12:56,209 --> 00:12:57,709
and then there's the sauce
449
00:12:57,777 --> 00:13:00,178
that is just the right amoun
of salty and sweet
450
00:13:00,180 --> 00:13:01,913
with a little bit
of spicy to it.
451
00:13:01,915 --> 00:13:02,747
It really just
452
00:13:02,749 --> 00:13:04,149
knocks it out of the park.
453
00:13:04,151 --> 00:13:06,084
[Uyen] Shrimp and pork
sausage spring roll ready.
454
00:13:06,152 --> 00:13:07,185
This is really amazing.
455
00:13:07,187 --> 00:13:08,219
There's so many corners
456
00:13:08,288 --> 00:13:10,155
that they can cut.
But they really...
457
00:13:10,190 --> 00:13:12,190
-Right.
-...stick to their guns
and make authentic food.
458
00:13:12,192 --> 00:13:13,658
Absolutely.
459
00:13:13,660 --> 00:13:16,327
You really feel like
you're getting the best
of Vietnamese cuisine.
460
00:13:16,329 --> 00:13:17,395
The story,
461
00:13:17,397 --> 00:13:18,930
the character
462
00:13:18,932 --> 00:13:19,831
and the food...
463
00:13:19,833 --> 00:13:20,932
All A-plus.
464
00:13:20,934 --> 00:13:22,033
-You're a rockstar.
-Thank you.
465
00:13:24,137 --> 00:13:25,170
[Guy] Coming up...
466
00:13:25,238 --> 00:13:26,938
A Laramie Wyoming hotspot..
467
00:13:27,006 --> 00:13:28,439
Oh, come on!
468
00:13:28,475 --> 00:13:30,141
...adding flair
to their fries...
469
00:13:30,143 --> 00:13:31,009
I'm double fisting.
470
00:13:31,077 --> 00:13:31,943
Don't judge me.
471
00:13:31,945 --> 00:13:33,878
...and pumping up their pies
472
00:13:33,880 --> 00:13:35,079
Is that another piece
in my hand?
473
00:13:35,081 --> 00:13:36,381
Well, I should, then.
474
00:13:41,855 --> 00:13:43,054
All right, hang on.
Just once second.
475
00:13:43,089 --> 00:13:44,823
You guys, I'm here
in Laramie, Wyoming.
476
00:13:44,891 --> 00:13:47,225
And I got chef Justin Warner
on facetime. Say hi.
477
00:13:47,227 --> 00:13:48,326
How's it going?
478
00:13:48,328 --> 00:13:49,961
He's telling me
all about this place
479
00:13:49,963 --> 00:13:50,862
I gotta check out.
480
00:13:50,864 --> 00:13:51,729
What's the story?
481
00:13:51,731 --> 00:13:53,198
My wife grew up with Andy.
482
00:13:53,200 --> 00:13:55,934
And Andy is just
a huge fan of Triple D.
483
00:13:55,936 --> 00:13:57,101
So much so,
that it actually
484
00:13:57,103 --> 00:13:58,937
inspired him
to open a joint.
485
00:13:58,939 --> 00:14:00,305
I love this.
What should I try?
486
00:14:00,473 --> 00:14:01,606
You cannot miss
487
00:14:01,641 --> 00:14:02,740
the bulgogi fries
488
00:14:02,742 --> 00:14:03,942
They're lights out.
489
00:14:03,944 --> 00:14:06,177
"Lights out." If chef
Justin Warner sends me,
490
00:14:06,179 --> 00:14:07,212
you know I'm checking out.
491
00:14:07,214 --> 00:14:09,180
This is The Crowbar and Grill.
492
00:14:09,249 --> 00:14:11,249
Summer Salad
with flat iron steak.
493
00:14:11,251 --> 00:14:12,851
It's just unique food.
494
00:14:12,853 --> 00:14:14,252
Banana for
the Kingbird burger.
495
00:14:14,287 --> 00:14:15,620
Some of the best in Laramie.
496
00:14:15,655 --> 00:14:16,988
[Guy] Which makes it
even sweeter
497
00:14:16,990 --> 00:14:18,790
that I played a part
in owner Andy Glines
498
00:14:18,792 --> 00:14:20,158
opening this joint.
499
00:14:20,160 --> 00:14:22,827
This place exists
because of Triple D.
500
00:14:22,829 --> 00:14:24,596
-Really?
-When I was out of college
501
00:14:24,697 --> 00:14:25,730
and not sure
what I wanted to do,
502
00:14:25,732 --> 00:14:26,831
I was watching the show
503
00:14:26,867 --> 00:14:28,533
and thought,
"I kind of wanna do that."
504
00:14:28,535 --> 00:14:30,435
-I gotta check
the tape on that show.
-Yeah.
505
00:14:30,470 --> 00:14:32,937
[Guy] And with the help
of General Manager,
Emily Madden,
506
00:14:33,006 --> 00:14:35,073
they're not just
serving up reruns here.
507
00:14:35,075 --> 00:14:36,341
[woman] It's comfort food
508
00:14:36,343 --> 00:14:38,409
but then it's also
really playful
509
00:14:38,411 --> 00:14:39,611
and international.
510
00:14:39,679 --> 00:14:41,145
Bulgogi fries...
511
00:14:41,147 --> 00:14:43,214
If you're coming here
get the bulgogi fries.
512
00:14:43,283 --> 00:14:44,849
The sauce is fantastic.
513
00:14:44,851 --> 00:14:46,150
The steak on them
is wonderful.
514
00:14:46,152 --> 00:14:47,085
[Guy] What are we making?
515
00:14:47,087 --> 00:14:48,920
These are
for our Bulgogi Fries.
516
00:14:48,922 --> 00:14:50,889
My mouth
just started to water.
517
00:14:50,891 --> 00:14:52,590
[Emil]
We cut our potatoes
in-house every day.
518
00:14:52,659 --> 00:14:54,092
I need someone
stronger than me.
519
00:14:54,160 --> 00:14:55,827
Yeah, I know. I saw
how you worked that out.
520
00:14:55,829 --> 00:14:57,027
I'm double parked.
521
00:14:57,130 --> 00:14:59,297
Uh, wait a second. I gotta get
to my kid's birthday.
522
00:14:59,299 --> 00:15:00,832
Nice little shoestring fry.
523
00:15:00,900 --> 00:15:02,767
[laughs] Water there,
so it doesn't oxidize.
524
00:15:02,769 --> 00:15:04,068
Let them leach out
some of the starch
525
00:15:04,070 --> 00:15:05,803
-Then we'll par cook 'em.
-Mmm-hmm.
526
00:15:05,805 --> 00:15:07,205
We're gonna make
our bulgogi beef.
527
00:15:07,207 --> 00:15:08,172
Start with our marinade.
528
00:15:08,241 --> 00:15:09,941
Soy sauce, rice vinegar.
529
00:15:09,943 --> 00:15:10,875
Sesame oil.
530
00:15:10,877 --> 00:15:12,210
Garlic, black pepper.
531
00:15:12,212 --> 00:15:13,211
-Honey.
-Darling.
532
00:15:13,213 --> 00:15:14,979
We're on to nicknames now?
533
00:15:15,048 --> 00:15:16,447
I guess. You called me
honey first.
534
00:15:16,449 --> 00:15:17,348
I didn't know what to say.
535
00:15:17,350 --> 00:15:18,449
Mix this up real quick.
536
00:15:18,518 --> 00:15:20,251
God, it's getting so weird.
537
00:15:20,253 --> 00:15:21,786
Diced onions.
538
00:15:21,788 --> 00:15:23,254
So those are flat iron steaks.
539
00:15:23,256 --> 00:15:25,390
-These are gonna
marinade for 24 hours.
-Got it.
540
00:15:25,392 --> 00:15:26,925
-Drop our fries.
-Drop them like they're...
541
00:15:26,993 --> 00:15:27,992
Hot.
542
00:15:27,994 --> 00:15:29,160
-Drop them like they're...
-Hot.
543
00:15:29,162 --> 00:15:30,260
Thank you very much.
544
00:15:30,297 --> 00:15:32,063
[Emily] We have
our marinated beef right here.
545
00:15:32,098 --> 00:15:33,765
We're gonna drop it
like it's...
546
00:15:33,767 --> 00:15:36,267
-Warm.
-Yeah, warm. [laughs]
547
00:15:36,336 --> 00:15:38,403
And then we have kimchi
that goes on there as well.
548
00:15:38,405 --> 00:15:39,237
So, we got our fries
549
00:15:39,239 --> 00:15:40,338
nice and crispy.
550
00:15:40,406 --> 00:15:41,606
A little bit
of salt and pepper.
551
00:15:42,442 --> 00:15:44,375
Bulgogi goes
on top of the fries.
552
00:15:44,410 --> 00:15:46,244
Sriracha mayo, green onions.
553
00:15:46,279 --> 00:15:47,412
Sesame seeds on top.
554
00:15:47,480 --> 00:15:49,080
[Guy whistles]
555
00:15:50,150 --> 00:15:51,282
I don't wanna use a fork.
556
00:15:51,284 --> 00:15:52,483
It feels like the wrong time.
557
00:15:52,485 --> 00:15:53,952
It's like clapping too early.
558
00:15:54,120 --> 00:15:55,119
And off-beat.
559
00:15:55,121 --> 00:15:56,420
-Exactly.
-Yep.
560
00:15:58,091 --> 00:16:01,259
The bulgogi meat
is super tender
and right on point.
561
00:16:01,327 --> 00:16:02,460
Love the kimchi in there.
562
00:16:02,462 --> 00:16:04,128
Need that little acid
563
00:16:04,130 --> 00:16:05,596
But the kicker...
564
00:16:06,199 --> 00:16:07,231
is the fry.
565
00:16:07,233 --> 00:16:08,166
Fries are dangerous.
566
00:16:08,935 --> 00:16:09,867
What?
567
00:16:09,903 --> 00:16:10,902
Because I'm double fisting?
568
00:16:10,970 --> 00:16:11,836
Don't judge me.
569
00:16:13,039 --> 00:16:14,939
Kimchi going
on the Bulgogi Fries.
570
00:16:14,941 --> 00:16:16,274
If you're a meat
and potatoes person,
571
00:16:16,276 --> 00:16:17,141
it's like, the best.
572
00:16:17,143 --> 00:16:18,209
'Cause it's all-in-one meal.
573
00:16:18,211 --> 00:16:21,245
Crispy, fresh salty fries,
really tender steak.
574
00:16:21,280 --> 00:16:22,380
What's your favorite thing
on the menu?
575
00:16:22,382 --> 00:16:24,182
-That'll be
the Pad Thai Fries.
-Em...
576
00:16:24,250 --> 00:16:25,950
Were are we
at the Pad Thai Fries?
577
00:16:25,952 --> 00:16:26,985
And your favorite thing
on the menu?
578
00:16:26,987 --> 00:16:28,119
[woman]
The burger's the best.
579
00:16:28,121 --> 00:16:30,388
They're always fun,
creative ideas...
580
00:16:30,390 --> 00:16:32,857
Putting burgers together
with peanut butter and bananas
581
00:16:32,859 --> 00:16:33,691
is just not something
582
00:16:33,760 --> 00:16:34,926
that you
think about typically.
583
00:16:34,928 --> 00:16:36,961
[Guy] And the same
off-the-wall attitude
584
00:16:36,997 --> 00:16:38,796
they're putting
into their burgers and frie
585
00:16:38,798 --> 00:16:40,965
they're also tossing
on the pizza pies.
586
00:16:41,001 --> 00:16:43,301
They have
a wide variety of toppings.
587
00:16:43,369 --> 00:16:45,303
Large Billhook pizza...
588
00:16:45,305 --> 00:16:46,404
Billhook's one my favorites.
589
00:16:46,406 --> 00:16:48,673
It's one of those flavors
that you won't forget soon
590
00:16:48,675 --> 00:16:50,108
and you'll be back
to have again.
591
00:16:50,176 --> 00:16:52,410
Don't go anywhere.
We're hanging out
in Laramie, Wyoming
592
00:16:52,412 --> 00:16:54,012
at The Crowbar and Grill.
593
00:16:54,014 --> 00:16:55,079
See you in a bit.
594
00:16:56,983 --> 00:16:58,349
Now we're going into making
the bulgogi meat?
595
00:16:58,418 --> 00:17:00,218
Yeah, I'm gonna show you
how we marinade that.
596
00:17:00,220 --> 00:17:01,152
-"How we marinade that"?
-Yeah.
597
00:17:01,154 --> 00:17:02,620
Is it a wee or we?
598
00:17:02,688 --> 00:17:03,454
It's a we.
599
00:17:03,456 --> 00:17:05,089
It's an us.
600
00:17:05,825 --> 00:17:06,591
[Guy] Right now,
601
00:17:06,659 --> 00:17:08,026
Triple D is in Laramie,
602
00:17:08,028 --> 00:17:09,861
home of the University
of Wyoming
603
00:17:09,863 --> 00:17:11,029
and The Crowbar and Grill,
604
00:17:11,031 --> 00:17:12,230
where you'll find
605
00:17:12,232 --> 00:17:14,599
more than just your typical
bar and grill grub.
606
00:17:14,634 --> 00:17:15,400
Food's delicious.
607
00:17:15,402 --> 00:17:16,467
All way around.
608
00:17:16,469 --> 00:17:17,902
It hits the spot. It's comfort
609
00:17:17,904 --> 00:17:19,137
but with a little flair.
610
00:17:19,139 --> 00:17:20,972
Large Billhook, swinging hot.
611
00:17:21,040 --> 00:17:22,840
I love the Billhook pizza.
612
00:17:22,909 --> 00:17:24,142
It's really creative.
613
00:17:24,210 --> 00:17:25,309
Great fusion of lamb.
614
00:17:25,311 --> 00:17:27,011
It's got that homemade
tzatziki sauce
615
00:17:27,047 --> 00:17:28,980
and it's on that perfect
homemade crust.
616
00:17:29,048 --> 00:17:30,181
Just brings
the whole thing together.
617
00:17:30,249 --> 00:17:31,082
We're making the Billhook.
618
00:17:31,150 --> 00:17:32,083
Walk me through this.
619
00:17:32,085 --> 00:17:33,051
[Emily]
High gluten flour.
620
00:17:33,053 --> 00:17:33,985
[Guy] I like how we take
621
00:17:33,987 --> 00:17:35,920
the biggest mixer
you can find
622
00:17:35,988 --> 00:17:37,388
and put it right on the line.
623
00:17:37,390 --> 00:17:38,489
Pizza's what we do.
624
00:17:38,491 --> 00:17:39,924
We have an oil mx.
625
00:17:39,926 --> 00:17:40,925
Kosher salt.
626
00:17:40,927 --> 00:17:42,393
Sugar, garlic powder.
627
00:17:42,462 --> 00:17:43,294
Now my yeast.
628
00:17:43,329 --> 00:17:44,295
Ice water.
629
00:17:44,363 --> 00:17:45,329
Pitcher of beer.
630
00:17:45,331 --> 00:17:46,164
Wait, for, uh...
631
00:17:46,166 --> 00:17:47,265
Oh, were you thirsty?
632
00:17:47,367 --> 00:17:48,599
-Did you want some of that?
-I didn't know.
633
00:17:48,668 --> 00:17:50,268
So quiet. Quaint.
634
00:17:50,270 --> 00:17:52,070
[Emily]
We let it mix for 45 minutes.
635
00:17:52,072 --> 00:17:53,504
[Guy] It's the longest
knead I've seen.
636
00:17:53,506 --> 00:17:55,006
-I mean, I know it builds
the glutens
-Yeah.
637
00:17:55,008 --> 00:17:56,207
-but...
-Then we proof.
638
00:17:56,209 --> 00:17:57,942
We make
our lamb seasoning here.
639
00:17:58,010 --> 00:17:58,910
Some oregano.
640
00:17:58,912 --> 00:17:59,644
Onion powder.
641
00:17:59,646 --> 00:18:00,778
Kosher salt.
642
00:18:00,780 --> 00:18:01,846
Garlic powder.
643
00:18:01,848 --> 00:18:02,880
This is really getting weird.
644
00:18:02,882 --> 00:18:03,981
-Nutmeg.
-A lot of it.
645
00:18:03,983 --> 00:18:06,084
[Emily]
Parsley, thyme, dill.
646
00:18:06,152 --> 00:18:07,618
-Black pepper.
-Marjoram.
647
00:18:07,687 --> 00:18:08,619
Ground rosemary.
648
00:18:08,621 --> 00:18:09,954
-Cinnamon.
-It's a lot of cinnamon.
649
00:18:09,956 --> 00:18:10,922
Basil.
650
00:18:10,924 --> 00:18:12,390
-Mix up this big bowl.
-Captain.
651
00:18:13,660 --> 00:18:15,359
This is five pounds of lamb.
652
00:18:15,361 --> 00:18:17,662
-Fresh ground.
-That's as much
seasoning that goes on it?
653
00:18:17,664 --> 00:18:18,429
That's it.
654
00:18:18,498 --> 00:18:19,430
Put it on to a sheet pan
655
00:18:19,432 --> 00:18:20,731
[Guy] Now we'll cook that
in the oven.
656
00:18:20,733 --> 00:18:22,200
-[Emily] For about 20 minutes.
-Got it.
657
00:18:22,202 --> 00:18:23,801
We're gonna make
our tzatziki next.
658
00:18:23,803 --> 00:18:25,369
We start with six cucumbers.
659
00:18:25,371 --> 00:18:26,604
Put it through here.
We drain it.
660
00:18:26,672 --> 00:18:28,039
We end up with that.
661
00:18:28,107 --> 00:18:28,973
[Guy] Cucumber sorbet.
662
00:18:29,041 --> 00:18:30,408
Mayonnaise, Greek yoghurt.
663
00:18:30,443 --> 00:18:32,143
-Lemon juice.
-[Guy] Fresh garlic.
664
00:18:32,145 --> 00:18:33,077
[Emily] Onion powder.
665
00:18:33,079 --> 00:18:34,378
-Dill, of course.
-And a big dill.
666
00:18:34,447 --> 00:18:35,913
We let it pulse
for a little while.
667
00:18:35,915 --> 00:18:37,548
-And this will only get better
with time.
-Yep.
668
00:18:38,852 --> 00:18:39,750
That'd be great as a dip.
669
00:18:39,786 --> 00:18:40,651
Final step?
670
00:18:40,653 --> 00:18:41,953
[Emily]
Our roasted tomatoes.
671
00:18:41,955 --> 00:18:43,054
If you can tell
how many are in there,
672
00:18:43,122 --> 00:18:44,055
I'll give you a prize.
673
00:18:44,123 --> 00:18:45,823
-One sack.
-I need an exact number.
674
00:18:45,892 --> 00:18:46,824
[Guy] You didn't say that.
675
00:18:46,826 --> 00:18:48,359
56. Am I right or wrong?
676
00:18:48,361 --> 00:18:49,327
I don't know. [laughs]
677
00:18:49,395 --> 00:18:50,595
Oh, come on!
678
00:18:51,064 --> 00:18:51,996
All right.
679
00:18:51,998 --> 00:18:52,964
[Emily]
Salt, pepper.
680
00:18:52,966 --> 00:18:54,098
Our Italian seasoning.
681
00:18:54,167 --> 00:18:55,032
Our oil blend.
682
00:18:55,034 --> 00:18:56,267
And then I put it
on to the tray.
683
00:18:56,269 --> 00:18:59,070
It goes in the oven.
350 and for 24 minutes,
684
00:18:59,072 --> 00:18:59,971
we spin it halfway through.
685
00:19:00,039 --> 00:19:01,205
We're gonna make the Billhook.
686
00:19:01,207 --> 00:19:03,141
Start with our dough
that's proofed.
687
00:19:03,143 --> 00:19:04,809
Little bit of semolina down.
688
00:19:04,877 --> 00:19:05,943
More of our high gluten flour.
689
00:19:05,945 --> 00:19:07,245
Start stretching it out.
690
00:19:07,280 --> 00:19:08,146
And make it look
like a circle
691
00:19:08,148 --> 00:19:09,947
-and not an--
-And not a state.
692
00:19:10,016 --> 00:19:11,349
Hey, look,
Rhode Island, everybody.
693
00:19:11,351 --> 00:19:12,917
And then we run
the docker over it.
694
00:19:12,919 --> 00:19:14,218
Keeps it from getting
a bunch of bubbles.
695
00:19:14,220 --> 00:19:16,687
Yeah, we want a flat pizza,
not, like,
the Rocky Mountains.
696
00:19:16,689 --> 00:19:18,322
She's full of the one-liners.
697
00:19:18,324 --> 00:19:22,026
Our oil blend
with some garlic powder
and our Italian seasoning.
698
00:19:22,028 --> 00:19:23,060
Put our lamb on.
699
00:19:23,062 --> 00:19:24,095
Shredded mozzarella.
700
00:19:24,097 --> 00:19:24,996
White onions.
701
00:19:25,031 --> 00:19:25,930
Roasted tomatoes.
702
00:19:25,932 --> 00:19:27,632
Guess how many
are in the bowl.
703
00:19:27,634 --> 00:19:30,601
-Into the oven.
-[Emily] It's at 500 degrees,
four minutes.
704
00:19:30,637 --> 00:19:32,069
Give it a spin.
705
00:19:32,105 --> 00:19:33,371
-So it's gonna cook evenly.
-Right.
706
00:19:33,373 --> 00:19:34,372
Put it back in
707
00:19:35,341 --> 00:19:36,841
for another three minutes.
708
00:19:36,843 --> 00:19:37,775
[Guy] Gorgeous.
709
00:19:38,478 --> 00:19:40,011
-Listen to that crust.
-[scraping]
710
00:19:40,013 --> 00:19:41,078
Oh, I hear it.
711
00:19:41,147 --> 00:19:42,647
-Feta cheese.
-Can't forgetta the feta.
712
00:19:42,649 --> 00:19:43,681
Our tzatziki.
713
00:19:43,683 --> 00:19:45,216
Is this your prize
for counting the tomatoes?
714
00:19:45,218 --> 00:19:46,851
No, that's not
my prize, Emily.
715
00:19:46,919 --> 00:19:47,585
[Guy laughs]
716
00:19:48,855 --> 00:19:49,954
Stand up crust.
717
00:19:51,324 --> 00:19:52,356
It's outstanding.
718
00:19:52,358 --> 00:19:54,792
The dough is dynamite.
719
00:19:54,794 --> 00:19:56,294
The beer has a nice kick.
720
00:19:57,230 --> 00:20:00,765
But the real kicker
is the tzatziki going on top.
721
00:20:00,767 --> 00:20:01,899
It's creamy, it's refreshing.
722
00:20:01,901 --> 00:20:03,601
You get the brightness
from the cucumber.
723
00:20:04,938 --> 00:20:07,238
From the roasted tomatoes,
I love getting
that onion texture
724
00:20:07,306 --> 00:20:09,006
to finishing it with the feta,
725
00:20:09,008 --> 00:20:10,875
so you get that little
briny saltiness...
726
00:20:10,877 --> 00:20:12,210
Is that another piece
in my hand?
727
00:20:12,212 --> 00:20:13,377
Well, I should then.
728
00:20:14,380 --> 00:20:16,280
I've got the Billhook
pizza for you.
729
00:20:16,282 --> 00:20:17,982
The crust
is always really light.
730
00:20:17,984 --> 00:20:19,016
It has a good crisp to it.
731
00:20:19,018 --> 00:20:20,418
I didn't think I'd like lamb.
732
00:20:20,486 --> 00:20:22,119
I had that,
and it was just really good
733
00:20:22,121 --> 00:20:23,988
With that tzatziki sauce,
it's unique.
734
00:20:23,990 --> 00:20:25,289
[man] Fresh basil.
735
00:20:25,358 --> 00:20:27,925
It's the type of food that
makes you wanna come back.
736
00:20:27,927 --> 00:20:29,026
It's dynamite.
737
00:20:29,028 --> 00:20:30,795
Even though
it is elevated bar food,
738
00:20:30,797 --> 00:20:32,363
you're even elevating it
to another level.
739
00:20:32,431 --> 00:20:34,131
And it's really done
with discipline.
740
00:20:34,167 --> 00:20:35,266
-Well done, Chef.
-Thank you.
741
00:20:35,268 --> 00:20:37,034
-She's so cool.
-[Emily laughs]
742
00:20:37,837 --> 00:20:39,303
So that's it for this trip.
743
00:20:39,305 --> 00:20:41,872
But don't worry,
there's plenty more
Triple D joints
744
00:20:41,874 --> 00:20:42,974
all over the country.
745
00:20:42,976 --> 00:20:44,375
I'll be looking for you
next week
746
00:20:44,377 --> 00:20:47,311
on Diners,
Drive-Ins and Dives.
747
00:20:47,380 --> 00:20:49,747
It's the day after
we shot Originale.
748
00:20:49,782 --> 00:20:51,349
And I had to come back
and bring Hunter
749
00:20:51,384 --> 00:20:53,217
'cause we had
to have Il Diavolo.
750
00:20:54,087 --> 00:20:55,219
You gotta check
this place out.
751
00:20:55,255 --> 00:20:56,253
Cheers.
752
00:20:56,255 --> 00:20:58,356
-Is it the real deal?
-This is so money.
753
00:20:58,358 --> 00:20:59,991
-This is so money.
-Hell, yeah.