1 00:00:00,634 --> 00:00:02,034 Hey, everybody. I'm Guy Fieri 2 00:00:02,036 --> 00:00:03,334 and we're rolling out 3 00:00:03,336 --> 00:00:06,505 looking for America's greatest diners, drive-ins and dives. 4 00:00:06,941 --> 00:00:08,007 [Guy] This trip... 5 00:00:08,175 --> 00:00:09,842 -Where are we going? -You'll know when we arrive. 6 00:00:09,844 --> 00:00:11,944 [Guy] ...we're digging into Asian flavors... 7 00:00:11,946 --> 00:00:13,379 Oh, my goodness. Outstanding. 8 00:00:13,381 --> 00:00:14,913 ...and a taste of Italy... 9 00:00:14,915 --> 00:00:16,882 -You wanna try? -I'm dying to. 10 00:00:16,950 --> 00:00:18,550 [Guy] ...in some surprising spots 11 00:00:18,619 --> 00:00:20,452 This is really getting weird. 12 00:00:20,454 --> 00:00:23,722 Like a passport to Vietnam in Albuquerque, New Mexico.. 13 00:00:23,724 --> 00:00:25,157 Amazing. 14 00:00:25,159 --> 00:00:28,660 ...an international bar foo twist in Laramie, Wyoming.. 15 00:00:28,662 --> 00:00:30,596 My mouth just started to water. 16 00:00:30,697 --> 00:00:33,899 ...and a real deal Italian deli in Anchorage, Alaska... 17 00:00:33,901 --> 00:00:35,367 This is how you do it. 18 00:00:35,369 --> 00:00:37,936 ...conjuring up some magical meals. 19 00:00:38,005 --> 00:00:39,438 That little hocus-pocus. 20 00:00:39,506 --> 00:00:41,006 Watch out for Merlin over here 21 00:00:41,008 --> 00:00:42,007 and the funky dust. 22 00:00:42,043 --> 00:00:43,275 That's all right here, 23 00:00:43,277 --> 00:00:46,612 right now on Diners, Drive-Ins and Dives 24 00:00:58,893 --> 00:01:00,292 You ever notice on Triple D 25 00:01:00,327 --> 00:01:02,294 how we take the everyday common foods 26 00:01:02,296 --> 00:01:04,329 like barbecue or food truck 27 00:01:04,398 --> 00:01:06,098 and kind of blow them up to the next level 28 00:01:06,100 --> 00:01:07,066 and show you the best of the best? 29 00:01:07,068 --> 00:01:08,400 Well, how about delis? 30 00:01:08,402 --> 00:01:11,036 Say deli to somebody and they're like, "Yeah it's a deli." 31 00:01:11,105 --> 00:01:13,138 Well, listen, I'm here in downtown Anchorage, Alask 32 00:01:13,140 --> 00:01:14,973 where a husband and wife and daughter team 33 00:01:15,009 --> 00:01:17,509 are taking Italian deli to the next level. 34 00:01:17,511 --> 00:01:20,012 This is Originale, Caffe and Deli. 35 00:01:20,014 --> 00:01:23,048 [man] Lasagna is ready for Table 3, please. 36 00:01:23,117 --> 00:01:25,417 Everything that they have here is just delicious. 37 00:01:25,419 --> 00:01:27,753 You taste the difference compared to what you'd call 38 00:01:27,821 --> 00:01:28,687 average deli? 39 00:01:28,689 --> 00:01:30,422 Oh, yeah. The bread, meats, cheeses. 40 00:01:30,424 --> 00:01:31,857 Spicy Coppa. 41 00:01:31,925 --> 00:01:33,025 Everything's from Italy. 42 00:01:33,027 --> 00:01:34,793 Everything's really authentic 43 00:01:34,795 --> 00:01:36,929 [Guy] Just like owner, Sergio Anzilotti. 44 00:01:36,931 --> 00:01:38,897 Moved to United States when I was five years old. 45 00:01:38,966 --> 00:01:40,099 Then, Brazil and then... 46 00:01:40,101 --> 00:01:42,134 -Wait, wait, wait. Wait, wait, wait -...met wife, 47 00:01:42,136 --> 00:01:44,069 -...went to Italy-- -[Guy] Italy, United States, 48 00:01:44,071 --> 00:01:45,137 -and Brazil? -Brazil. 49 00:01:45,172 --> 00:01:46,872 Came up to Alaska... 50 00:01:46,874 --> 00:01:49,141 looking for a real authentic Italian place 51 00:01:49,143 --> 00:01:51,110 and just couldn't find anything. 52 00:01:51,112 --> 00:01:53,212 So I said, "This is where we're gonna do something." 53 00:01:53,214 --> 00:01:55,781 It really truly does bring me back to my studies in Italy. 54 00:01:55,783 --> 00:01:57,783 It's become like our Friday lunch date. 55 00:01:57,851 --> 00:01:59,351 Do you order something different when you come here? 56 00:01:59,353 --> 00:02:01,120 [man] I stick to the Diavolo. 57 00:02:01,122 --> 00:02:03,021 You've got the spiciness from the pepper. 58 00:02:03,057 --> 00:02:04,623 You've got the melty cheese. 59 00:02:04,658 --> 00:02:06,325 You've got the crunch of the focaccia. 60 00:02:06,327 --> 00:02:08,227 -I think he's going after my job. -[laughs] 61 00:02:08,229 --> 00:02:10,229 It is an amazing sandwich for sure. 62 00:02:10,231 --> 00:02:11,196 What are we making? 63 00:02:11,265 --> 00:02:12,297 This is a focaccia bread. 64 00:02:12,299 --> 00:02:13,465 Put the flour in here. 65 00:02:13,467 --> 00:02:14,433 Yeast. 66 00:02:14,435 --> 00:02:15,934 Salt, olive oil. 67 00:02:15,936 --> 00:02:16,802 Water here. 68 00:02:16,870 --> 00:02:18,002 [Guy] How long is this gonna mix? 69 00:02:18,004 --> 00:02:19,238 -[Sergio] About 10, 15 minutes. -[Guy] Great. 70 00:02:19,306 --> 00:02:20,239 So we proof it whole? 71 00:02:20,241 --> 00:02:21,373 [Sergio] And we roll it out. 72 00:02:21,375 --> 00:02:22,941 [Guy] Once this gets spread out on the tray, 73 00:02:23,010 --> 00:02:24,342 we're gonna proof one more time. 74 00:02:24,344 --> 00:02:26,311 -And then we hit it with olive oil and water? -[Sergio] Yes. 75 00:02:26,380 --> 00:02:28,213 And then we bake it up for what temp? 76 00:02:28,215 --> 00:02:29,114 [Sergio] 356. 77 00:02:29,116 --> 00:02:30,182 "356"? 78 00:02:30,250 --> 00:02:32,317 -356 and 17 minutes. -Not 54? 79 00:02:32,386 --> 00:02:33,785 -"Seventeen"? -Yes. 80 00:02:33,787 --> 00:02:35,154 With three trays in there. 81 00:02:35,156 --> 00:02:37,656 -Otherwise it gets too hot with two trays? -Yes. 82 00:02:37,658 --> 00:02:38,490 - Tre? - Tre. 83 00:02:38,492 --> 00:02:39,424 -Yeah. -Okay. 84 00:02:39,426 --> 00:02:40,425 What's up next? 85 00:02:40,427 --> 00:02:42,928 We're gonna make our spicy pepper spread 86 00:02:42,930 --> 00:02:45,397 -that goes on the Il Diavolo. -Okay. 87 00:02:45,399 --> 00:02:46,899 Onion, garlic. 88 00:02:46,967 --> 00:02:48,667 Tomato paste, red Fresno pepper 89 00:02:48,702 --> 00:02:50,035 -with seeds. -I know. 90 00:02:50,037 --> 00:02:52,871 -Red wine vinegar. Good cold pressed Italian olive oil. -Yeah. 91 00:02:52,873 --> 00:02:53,906 -You import it? -Yes. 92 00:02:53,974 --> 00:02:54,907 I don't make it here. 93 00:02:54,909 --> 00:02:57,042 Salt and oregano in there? 94 00:02:57,044 --> 00:02:57,943 Aspetta. 95 00:02:57,945 --> 00:03:00,112 Okay. Capisce. 96 00:03:00,114 --> 00:03:01,847 This is how you do it. 97 00:03:01,849 --> 00:03:03,315 [Sergio] Okay, ready to cook. 98 00:03:03,317 --> 00:03:04,850 Oregano and salt. 99 00:03:04,852 --> 00:03:06,084 How long will you let that cook? 100 00:03:06,086 --> 00:03:07,886 [Sergio] Eight minutes, five minutes. 101 00:03:07,922 --> 00:03:09,721 You choose. Six and a half, okay? 102 00:03:09,790 --> 00:03:11,223 -Eight, six minutes. -Eight, six minutes. 103 00:03:11,225 --> 00:03:13,292 Eight, six, fourteen. So seven minutes. 104 00:03:13,294 --> 00:03:14,026 Got it? 105 00:03:14,028 --> 00:03:15,260 [laughs] 106 00:03:15,329 --> 00:03:16,962 -What temp are we gonna cook that? -285. 107 00:03:16,964 --> 00:03:18,297 [laughs] 108 00:03:18,299 --> 00:03:20,566 Now we go to refrigerator. An hour and a half. 109 00:03:20,568 --> 00:03:22,167 -Eighty nine minutes. -Okay, 89. 110 00:03:22,169 --> 00:03:24,069 -And this is that focaccia we made. -Yeah. 111 00:03:24,137 --> 00:03:25,804 I love the cold cuts. 112 00:03:25,806 --> 00:03:27,306 -Sliced daily? -[Sergio] Upon order. 113 00:03:27,308 --> 00:03:30,142 -Upon order, these are sliced? -Yes. 114 00:03:30,411 --> 00:03:31,310 Delicious. 115 00:03:31,312 --> 00:03:33,078 -All imported? -All imported. 116 00:03:33,080 --> 00:03:35,147 So, here comes the pepper sauce. 117 00:03:35,149 --> 00:03:37,015 Make sure you cover everything. 118 00:03:37,017 --> 00:03:38,050 We call it coast to coast. 119 00:03:38,052 --> 00:03:39,918 Spicy sopressata. 120 00:03:39,954 --> 00:03:41,153 Pepper salami. 121 00:03:41,188 --> 00:03:42,221 Fresh mozzarella. 122 00:03:42,223 --> 00:03:43,922 -And fresh coppa. -Okay. 123 00:03:43,958 --> 00:03:45,190 -Now we go to the panini. -All right. 124 00:03:45,192 --> 00:03:46,091 Secret spices. 125 00:03:46,093 --> 00:03:48,594 Paprika, onions, garlic, rosemary. 126 00:03:48,662 --> 00:03:49,595 Lemon peel. 127 00:03:49,696 --> 00:03:50,629 This is interesting. 128 00:03:50,697 --> 00:03:53,031 Still have zero idea what's going on here. 129 00:03:53,033 --> 00:03:54,633 [Sergio] Spicy olive oil. 130 00:03:54,701 --> 00:03:58,070 So, this little crunchy little dust program on the outside is all magic dust? 131 00:03:58,072 --> 00:03:59,938 -You wanna try? -I'm dying to. 132 00:03:59,940 --> 00:04:01,006 You gonna quit gardening? 133 00:04:02,309 --> 00:04:03,842 That's outstanding. 134 00:04:03,844 --> 00:04:04,810 Focaccia is dynamite. 135 00:04:04,812 --> 00:04:08,146 We've reduced this big, luscious puppy 136 00:04:08,148 --> 00:04:11,149 nook and cranny focaccia down to a crisp... 137 00:04:11,185 --> 00:04:13,018 great Italian cold cuts. 138 00:04:14,255 --> 00:04:15,821 But the piece de resistance 139 00:04:15,823 --> 00:04:16,888 the pepper sauce 140 00:04:16,890 --> 00:04:18,357 That little hocus-pocus 141 00:04:18,359 --> 00:04:19,391 changed your name. 142 00:04:19,393 --> 00:04:21,360 It's not Sergio anymore. It's Merlin. 143 00:04:22,129 --> 00:04:23,128 That's magical. 144 00:04:23,196 --> 00:04:24,129 Sergio the Merlin. 145 00:04:24,131 --> 00:04:26,231 He's got his new album coming out 146 00:04:26,233 --> 00:04:28,133 It's called the pepper sauce and the funky dust. 147 00:04:28,201 --> 00:04:29,034 Outstanding. 148 00:04:29,036 --> 00:04:31,003 Table 2, Il Diavolo. 149 00:04:31,005 --> 00:04:32,704 That combination of the cheese 150 00:04:32,706 --> 00:04:34,406 and the meat, just perfect blend. 151 00:04:34,408 --> 00:04:36,608 The focaccia is not gonna weigh you down, 152 00:04:36,677 --> 00:04:38,510 and the flavors are masterfu 153 00:04:38,512 --> 00:04:40,312 Okay, there you go. You know how to prepare it, right? 154 00:04:40,314 --> 00:04:41,046 Absolutely. 155 00:04:41,048 --> 00:04:42,814 So, it's a market, 156 00:04:42,816 --> 00:04:45,817 -a deli, a restaurant, to-go catering... -[Sergio] Yeah. 157 00:04:45,819 --> 00:04:47,986 The focus is paninis and our pinsas now. 158 00:04:47,988 --> 00:04:49,454 -Pinsas? -Pinsas. 159 00:04:49,456 --> 00:04:51,890 This is not like any other kind of pizza. 160 00:04:51,892 --> 00:04:53,325 It's a Roman style. 161 00:04:53,327 --> 00:04:55,861 It's nice and light and crispy. It's just perfec 162 00:04:55,863 --> 00:04:58,096 So, we're now gonna make the pinsa dough now. 163 00:04:58,098 --> 00:05:01,366 Wheat flour, rice flour, soy flour 164 00:05:01,435 --> 00:05:03,101 and then a blend of sourdough. 165 00:05:03,170 --> 00:05:04,870 And we add water. 166 00:05:04,872 --> 00:05:06,171 Now we're just going to proof. 167 00:05:06,173 --> 00:05:07,205 -Seventy two hours? -[Sergio] Yep. 168 00:05:07,207 --> 00:05:08,240 A little pillow here. 169 00:05:08,242 --> 00:05:09,608 Treats it like a little baby. 170 00:05:09,643 --> 00:05:11,143 [Sergio] Into the tray and bake it. 171 00:05:11,211 --> 00:05:12,243 What temp are we gonna cook this at? 172 00:05:12,312 --> 00:05:14,079 [Sergio] 500 degrees, seven to eight minutes. 173 00:05:14,081 --> 00:05:16,148 -Then we're gonna bring it down and top it? -Yeah. 174 00:05:16,150 --> 00:05:17,949 -I guess you'll tell me when we get there? -Yes. 175 00:05:17,951 --> 00:05:19,251 Good talk. 176 00:05:19,253 --> 00:05:20,686 Where are we going? You'll know when we arrive. 177 00:05:20,688 --> 00:05:22,621 Pinsa La Puttanesca. 178 00:05:22,689 --> 00:05:25,157 Today, I had the Puttanesca pinsa. It was really delicious. 179 00:05:25,159 --> 00:05:27,125 Fresh-cut meats on it. 180 00:05:27,194 --> 00:05:28,360 The olives tapenade is so good, 181 00:05:28,362 --> 00:05:30,228 it feels like it's 16 ingredients in there 182 00:05:30,230 --> 00:05:31,263 What's the next step? 183 00:05:31,265 --> 00:05:33,432 Tapenade to put on that Puttanesca. 184 00:05:33,434 --> 00:05:34,366 Green olives. 185 00:05:34,434 --> 00:05:35,300 Capers. 186 00:05:35,369 --> 00:05:36,335 The secret spice. 187 00:05:36,403 --> 00:05:37,169 [Guy] The bomb. 188 00:05:37,171 --> 00:05:38,036 Olive oil. 189 00:05:38,038 --> 00:05:39,438 -Which you make here? -No. 190 00:05:40,207 --> 00:05:43,041 [Guy] We've got our parbaked pinsa dough. 191 00:05:43,043 --> 00:05:44,042 You know what this is, right? 192 00:05:44,078 --> 00:05:45,444 [Guy] That's the mother sauce. 193 00:05:45,446 --> 00:05:47,379 Shredded mozzarella with provolone. 194 00:05:47,381 --> 00:05:48,347 Tapenade. 195 00:05:48,349 --> 00:05:49,381 Now we're ready to bake. 196 00:05:49,416 --> 00:05:50,282 Let me guess. 197 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. 200 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.