1 00:00:01,600 --> 00:00:02,867 Hey, everybody. I'm Guy Fieri and we're rolling out. 2 00:00:02,867 --> 00:00:06,467 Looking for America's greatest Diners, Drive-ins and Dives. 3 00:00:06,467 --> 00:00:07,467 This trip... 4 00:00:07,467 --> 00:00:09,200 -[laughs] -Almost had it. 5 00:00:09,266 --> 00:00:10,767 ...it's a meaty mashup... 6 00:00:10,767 --> 00:00:12,066 Let the feeding begin. 7 00:00:12,066 --> 00:00:13,300 [Guy] ...from all over the world. 8 00:00:13,367 --> 00:00:15,166 That's what takes this to the next level. 9 00:00:15,166 --> 00:00:16,567 In Boise, Idaho... 10 00:00:16,567 --> 00:00:17,767 It's so good. 11 00:00:17,767 --> 00:00:19,767 [Guy] ...righteous Russian recipes... 12 00:00:19,767 --> 00:00:21,967 You know he really likes it, when he does a little happy dance. 13 00:00:21,967 --> 00:00:24,266 [Guy] ...and prime time plates from Pakistan. 14 00:00:24,266 --> 00:00:25,700 Where is this on the scale of one to 10? 15 00:00:25,767 --> 00:00:28,166 -Eleven. -[woman laughs] 16 00:00:28,166 --> 00:00:30,000 [Guy] Plus a barbecue pro in Ocala, Florida... 17 00:00:30,000 --> 00:00:30,667 [Guy] Plus a barbecue pro in Ocala, Florida... 18 00:00:30,667 --> 00:00:31,800 It can't get any better. 19 00:00:31,800 --> 00:00:34,567 ...is smoking up his own out of bounds flavor. 20 00:00:34,567 --> 00:00:37,100 I mean, it really gives me goosebumps. I'm so proud of you. 21 00:00:37,166 --> 00:00:41,567 That's all right here, right now on Diners, Drive-ins and Dives. 22 00:00:41,567 --> 00:00:42,567 [theme music playing] 23 00:00:53,100 --> 00:00:55,166 Back in 2017, I did a show called 24 00:00:55,166 --> 00:00:58,066 Guy's Big Project. I brought all these people in, 25 00:00:58,066 --> 00:01:00,000 and had this great show. And there was one guy in particular that stood out. 26 00:01:00,000 --> 00:01:01,100 and had this great show. And there was one guy in particular that stood out. 27 00:01:01,166 --> 00:01:03,367 And he said he's doing real deal barbecue. 28 00:01:03,367 --> 00:01:04,767 Looks like real deal barbecue. 29 00:01:04,767 --> 00:01:06,600 He says, "Next time you come to Central Florida 30 00:01:06,667 --> 00:01:08,500 you gotta check it out, and let me cook for you." 31 00:01:08,567 --> 00:01:12,000 I'm here. This is Rashad Jones. And this is Big Lee's Barbecue. 32 00:01:14,166 --> 00:01:16,467 Big Lee's smoked chicken and mac and cheese. 33 00:01:16,467 --> 00:01:18,367 [man] Ocala is a better place 34 00:01:18,367 --> 00:01:20,000 because of Big Lee's barbecue. 35 00:01:20,000 --> 00:01:21,800 I need more Big Lee's burnt ends. 36 00:01:21,867 --> 00:01:24,000 Big Lee's is big flavor. 37 00:01:24,000 --> 00:01:25,867 Brisket is looking spot on. 38 00:01:25,867 --> 00:01:28,266 Great natural flavor that you can't find anywhere else. 39 00:01:28,266 --> 00:01:30,000 Would you call this Carolina barbecue, 40 00:01:30,000 --> 00:01:30,700 Would you call this Carolina barbecue, 41 00:01:30,767 --> 00:01:33,700 Kansas City barbecue, Texas barbecue? 42 00:01:33,767 --> 00:01:35,166 I call it Big Lee's Barbecue. 43 00:01:36,367 --> 00:01:39,000 [Guy] And there's definitely a story behind that name. 44 00:01:39,066 --> 00:01:40,767 Big Lee's was inspired by 45 00:01:40,767 --> 00:01:42,567 Leon Archie which is Rashad's uncle. 46 00:01:43,266 --> 00:01:44,800 [Rashad] He inspired me. 47 00:01:44,800 --> 00:01:47,000 What were you doing when you decided to get into the world of barbecue? 48 00:01:47,066 --> 00:01:48,300 Working with at-risk kids. 49 00:01:48,367 --> 00:01:50,000 I'd help them make better choices in life. 50 00:01:50,000 --> 00:01:51,333 I don't believe there's bad kids. 51 00:01:51,333 --> 00:01:53,500 I believe there is good kids that come up in bad situations. 52 00:01:53,567 --> 00:01:55,266 So you gotta give them a different situation. 53 00:01:55,266 --> 00:01:57,367 It's like food. When you put the attention into it, 54 00:01:57,367 --> 00:01:58,867 it's probably gonna come out really good. 55 00:01:58,867 --> 00:02:00,000 [woman] Rashad brings something different 56 00:02:00,000 --> 00:02:00,166 [woman] Rashad brings something different 57 00:02:00,166 --> 00:02:01,900 to the table that a lot of people really don't bring. 58 00:02:01,967 --> 00:02:03,767 Big Lee's smoked ribs and a Kathy. 59 00:02:03,767 --> 00:02:04,900 [woman] They're good ribs. 60 00:02:04,967 --> 00:02:06,200 'Cause they have meat on them. 61 00:02:06,266 --> 00:02:08,066 We love the Kathy. 62 00:02:08,066 --> 00:02:09,700 The brisket with the mac and cheese, I mean, 63 00:02:09,767 --> 00:02:11,600 you create a little space of heaven. 64 00:02:11,667 --> 00:02:12,767 Okay, chef. Let's see it. 65 00:02:12,767 --> 00:02:14,367 [Rashad] This is our Big Lee's house rub. 66 00:02:14,367 --> 00:02:16,100 Salt. Coarse ground black pepper. 67 00:02:16,100 --> 00:02:18,400 Granulated onion. Granulated garlic. 68 00:02:18,467 --> 00:02:19,867 Oregano. Basil. 69 00:02:19,867 --> 00:02:22,166 -Rosemary. Thyme. -And thyme. 70 00:02:22,166 --> 00:02:23,900 -All right, so you bring in the spare rib. -Correct. 71 00:02:23,967 --> 00:02:26,166 -You're gonna cut this down. -[Rashad] Yeah, I'm gonna knock some of this down. 72 00:02:26,166 --> 00:02:28,967 -I like to get some of these little bones out. -Get some of the flat meat. 73 00:02:28,967 --> 00:02:30,000 [Rashad] Get right in here. That's squared off pretty nicely. 74 00:02:30,000 --> 00:02:31,567 [Rashad] Get right in here. That's squared off pretty nicely. 75 00:02:31,567 --> 00:02:32,900 [Guy] You'll pull the silver skin. 76 00:02:32,967 --> 00:02:34,166 So what happens with the brisket? 77 00:02:34,166 --> 00:02:35,567 A little bit too much fat on it. 78 00:02:35,567 --> 00:02:37,200 Knock that off. Part of the point. 79 00:02:37,266 --> 00:02:38,967 [Guy] They both get the same dry rub. 80 00:02:38,967 --> 00:02:40,867 -Are we gonna let this sit? -[Rashad] Absolutely. 81 00:02:40,867 --> 00:02:43,266 Twenty-four to 48 hours. 82 00:02:43,266 --> 00:02:45,567 -[Guy] What kind of wood they going on? -[Rashad] Central Florida oak. 83 00:02:45,567 --> 00:02:46,900 Low and slow. We don't really do 84 00:02:46,967 --> 00:02:48,266 time and temp on a lot of things. 85 00:02:48,266 --> 00:02:50,567 Once the brisket has developed this bark, 86 00:02:50,567 --> 00:02:52,100 we're gonna pull it off the smoker. 87 00:02:52,166 --> 00:02:55,100 So this slab of spare ribs, I'm gonna let the color develop. 88 00:02:55,166 --> 00:02:59,066 I'm also gonna wait for it to get really tender so that it bends easily. 89 00:02:59,066 --> 00:03:00,000 And then I'm gonna pull it. 90 00:03:00,000 --> 00:03:01,000 And then I'm gonna pull it. 91 00:03:01,066 --> 00:03:03,266 -[Guy] What are we into? -A flame tang barbecue sauce. 92 00:03:03,266 --> 00:03:05,467 Butter. Kosher salt. Ground black pepper. 93 00:03:05,467 --> 00:03:09,266 Cayenne. Cumin. Kind of let the aromatics from those wake up a little bit. 94 00:03:09,266 --> 00:03:10,266 Rice water vinegar. 95 00:03:10,266 --> 00:03:11,367 Apple cider vinegar. 96 00:03:11,367 --> 00:03:12,400 Add some bourbon. 97 00:03:12,467 --> 00:03:13,300 A bit of hot sauce. 98 00:03:13,367 --> 00:03:14,967 -Worcestershire? -Not too much. 99 00:03:14,967 --> 00:03:17,000 Granulated garlic. Granulated onion. 100 00:03:17,000 --> 00:03:19,166 Light brown sugar. Yellow mustard. 101 00:03:19,166 --> 00:03:20,500 And then, a boat load of ketchup. 102 00:03:20,567 --> 00:03:21,533 How long is this gonna cook down? 103 00:03:21,533 --> 00:03:23,166 [Rashad] Till the brown sugar dissolves. 104 00:03:23,166 --> 00:03:25,667 Little bit of sweetness. The ACV is the right amount. 105 00:03:25,667 --> 00:03:27,367 I mean, that's my kind of Barbecue sauce. 106 00:03:27,367 --> 00:03:29,367 Now we're gonna start on the Kathy. 107 00:03:29,367 --> 00:03:30,000 Brisket stuffed mac and cheese. 108 00:03:30,000 --> 00:03:30,800 Brisket stuffed mac and cheese. 109 00:03:30,867 --> 00:03:33,000 We're gonna get to our cheese sauce with a little bit of butter. 110 00:03:33,066 --> 00:03:34,767 We let the butter brown just a little bit. 111 00:03:34,767 --> 00:03:36,767 Kosher salt. Tiny bit of sugar. 112 00:03:36,767 --> 00:03:37,800 Processed cheese. 113 00:03:37,867 --> 00:03:39,800 That gives that nice silky creaminess. 114 00:03:39,867 --> 00:03:40,800 [Rashad] Extra sharp cheddar. 115 00:03:40,867 --> 00:03:42,166 -Ow. -[laughs] 116 00:03:42,166 --> 00:03:43,400 That's how sharp that was. 117 00:03:43,467 --> 00:03:44,367 [Rashad] And milk. 118 00:03:45,266 --> 00:03:46,967 We'll let this cook down. 119 00:03:46,967 --> 00:03:49,467 All right, so now we're gonna stuff the mac and cheese with chopped sauce brisket. 120 00:03:49,467 --> 00:03:53,266 Gorgeous. Do you have current registration on this rig? 121 00:03:53,266 --> 00:03:55,166 -Yes, sir. -A cop pulled up just now. 122 00:03:55,166 --> 00:03:56,266 [police siren wails] 123 00:03:56,266 --> 00:03:58,300 -[laughs] -Almost had it! 124 00:03:59,066 --> 00:04:00,000 Ah, the fat just melts. Wow! 125 00:04:00,000 --> 00:04:01,900 Ah, the fat just melts. Wow! 126 00:04:01,967 --> 00:04:03,467 I'm gonna sauce this. 127 00:04:03,467 --> 00:04:06,667 Dump these cooked noodles in here. Let them get nice and saucy. 128 00:04:06,667 --> 00:04:08,200 -Go down with a layer. -Okay. 129 00:04:08,266 --> 00:04:09,600 -Shredded gouda. -Now brisket. 130 00:04:10,900 --> 00:04:12,767 [Rashad] Cover that up with a little more gouda. 131 00:04:12,767 --> 00:04:15,400 And then the rest of the mac and cheese goes on top of that. 132 00:04:15,467 --> 00:04:17,667 And then more sharp cheddar. That's all she wrote. 133 00:04:19,467 --> 00:04:21,667 [Rashad] This is going on the smoker. Thirty minutes max. 134 00:04:21,667 --> 00:04:23,066 I'm gonna slice you up some ribs. 135 00:04:25,166 --> 00:04:27,200 -[laughs] -[Guy] Look at that. 136 00:04:27,900 --> 00:04:29,000 There you have it. 137 00:04:31,100 --> 00:04:33,000 [Guy] Love the barbecue sauce in the meat. 138 00:04:33,000 --> 00:04:35,166 With that sharp cheddar on top. Dynamite. 139 00:04:35,166 --> 00:04:38,166 I mean, mac and cheese, with a dollop of 140 00:04:38,166 --> 00:04:40,567 smoked brisket on top of it would not be the same. 141 00:04:40,567 --> 00:04:43,266 There's something about infusing the flavor 142 00:04:43,266 --> 00:04:45,667 of that brisket into the mac and cheese. 143 00:04:45,667 --> 00:04:48,300 There is more smoke ring than there is meat. 144 00:04:48,367 --> 00:04:50,100 -Hmm. -[Guy] Juicy is an understatement. 145 00:04:50,100 --> 00:04:51,266 Dynamite bark. 146 00:04:51,266 --> 00:04:53,100 Seasoned all the way through from that dry brine. 147 00:04:54,567 --> 00:04:55,700 [chomping] That barbecue sauce, 148 00:04:55,767 --> 00:04:57,000 there's definitely good heat in it. 149 00:04:57,066 --> 00:04:58,533 Definitely good vinegar in it. 150 00:04:58,533 --> 00:05:00,000 Ever single thing here has its own uniqueness about it. 151 00:05:00,000 --> 00:05:01,367 Ever single thing here has its own uniqueness about it. 152 00:05:01,367 --> 00:05:03,400 That's what takes this to the next level. 153 00:05:03,467 --> 00:05:05,567 Oh, man these ribs are looking great. 154 00:05:05,567 --> 00:05:06,567 [man] I love the ribs. 155 00:05:06,600 --> 00:05:08,967 The flavors are marinated through the meat. 156 00:05:08,967 --> 00:05:11,567 They're really juicy and I love the smokiness in it. 157 00:05:11,567 --> 00:05:13,367 -[Guy] What do you think of those ribs? -[chewing] They're delicious. 158 00:05:13,367 --> 00:05:14,767 -And no sauce on them. -Naked. 159 00:05:14,767 --> 00:05:16,600 -You are what? -[both laughing] 160 00:05:16,667 --> 00:05:18,600 -[man] No. -[Guy] You ever had stuffed mac and cheese? 161 00:05:18,667 --> 00:05:20,367 No. Amazing. 162 00:05:20,367 --> 00:05:23,266 -[Guy] Have you tried the sauce yet? -[woman] Yes. Nice flavor. 163 00:05:23,266 --> 00:05:25,066 It elevates the meat. It's really good. 164 00:05:25,066 --> 00:05:26,700 -There you go. Enjoy. -Thank you, Rashad. 165 00:05:26,767 --> 00:05:28,000 -[Guy] It can't get any better. -Thank you. 166 00:05:28,000 --> 00:05:29,266 It can though. 167 00:05:29,300 --> 00:05:30,000 'Cause we're gonna make Italian sausage when we come back. 168 00:05:30,000 --> 00:05:30,967 'Cause we're gonna make Italian sausage when we come back. 169 00:05:33,400 --> 00:05:34,400 [babbling] 170 00:05:34,467 --> 00:05:36,700 My tongue was getting in the way of my teeth. 171 00:05:36,767 --> 00:05:38,367 Because my mouth is wanting to eat. 172 00:05:38,367 --> 00:05:40,266 So there was, I was having this like traffic jam. 173 00:05:41,800 --> 00:05:44,000 Welcome back Triple-D hanging out in Ocala, Florida 174 00:05:44,066 --> 00:05:46,000 with the one and only Chef Rashad 175 00:05:46,066 --> 00:05:47,700 at Big Lee's barbecue. 176 00:05:47,767 --> 00:05:49,266 Now if you think the guy looks familiar, 177 00:05:49,266 --> 00:05:51,567 he probably does. Because he was in Guy's Big Project, 178 00:05:51,567 --> 00:05:53,166 back in 2017. 179 00:05:53,166 --> 00:05:54,867 And then, he did his own show. 180 00:05:54,867 --> 00:05:56,367 This is Eat, Sleep, BBQ. 181 00:05:56,367 --> 00:05:57,266 But this guy's got 182 00:05:57,266 --> 00:05:59,867 like 900 trucks, 4,000 smokers, 183 00:05:59,867 --> 00:06:01,066 and 82... 184 00:06:01,066 --> 00:06:02,665 -Maybe I'm exaggerating a little bit. -[laughs] 185 00:06:02,665 --> 00:06:03,367 -Maybe I'm exaggerating a little bit. -[laughs] 186 00:06:03,367 --> 00:06:06,200 There's barbecue. And then there's Rashad's barbecue. 187 00:06:06,667 --> 00:06:07,600 I love Big Lee's. 188 00:06:07,667 --> 00:06:09,266 My mom brings me here all the time. 189 00:06:09,266 --> 00:06:10,567 Honestly, surpasses 190 00:06:10,567 --> 00:06:11,934 any barbecue around here. 191 00:06:11,934 --> 00:06:14,767 Damon, I need more Italian Stallion smoked sausage on the line. 192 00:06:14,767 --> 00:06:18,100 [man] Having that Italian Stallion sausage, and man, 193 00:06:18,100 --> 00:06:20,367 it is the bomb. 194 00:06:20,367 --> 00:06:22,900 Stuffed with cheese. And it's amazing. 195 00:06:22,967 --> 00:06:24,266 Let's see it, bud. 196 00:06:24,266 --> 00:06:25,867 [Rashad] All right. So we're gonna start by using 197 00:06:25,867 --> 00:06:27,266 the trimming from our brisket and rib. 198 00:06:27,266 --> 00:06:30,100 Gotta have 30% fat, 70% meat. 199 00:06:30,166 --> 00:06:32,100 Kosher salt. You have to get it mixed in here. 200 00:06:32,900 --> 00:06:34,567 This is our base, paprika. 201 00:06:34,567 --> 00:06:36,867 Coarse ground black pepper. Little bit of rosemary. 202 00:06:36,867 --> 00:06:39,266 Some thyme. Little bit of sage. Dry oregano. 203 00:06:39,266 --> 00:06:41,500 Basil. Fennel. Fresh garlic. 204 00:06:41,567 --> 00:06:43,900 Granulated onion. Chopped dried onion. Some marjoram. 205 00:06:43,967 --> 00:06:46,266 Crushed red pepper flakes. Italian parsley. 206 00:06:46,266 --> 00:06:48,266 Little secret ingredient, milk powder. 207 00:06:48,266 --> 00:06:50,967 That dry protein's gonna absorb some of the juices that come out. 208 00:06:50,967 --> 00:06:53,367 And we're gonna get a nice, juicy plump sausage. 209 00:06:54,600 --> 00:06:57,266 And now we're gonna go in with our last two ingredients. 210 00:06:57,266 --> 00:06:58,867 Pearl mozzarella balls. 211 00:06:58,867 --> 00:06:59,900 Looks like marshmallows. 212 00:06:59,967 --> 00:07:01,266 [Rashad] Little bit of sweet red wine. 213 00:07:01,266 --> 00:07:02,665 -[Guy] Okay. -[Rashad] Mix this all up. 214 00:07:02,665 --> 00:07:02,900 -[Guy] Okay. -[Rashad] Mix this all up. 215 00:07:02,967 --> 00:07:05,100 Twenty-four hours in the cooler. 216 00:07:05,100 --> 00:07:07,266 -[Guy] Natural casings. -Absolutely. 217 00:07:07,266 --> 00:07:08,667 [Guy] So once it gets cased... 218 00:07:08,667 --> 00:07:10,000 [Rashad] Go in the smoker. 219 00:07:10,000 --> 00:07:12,567 -You really wanna pull it at 155. -[Guy whistles] 220 00:07:12,567 --> 00:07:13,767 Not juicy or anything. 221 00:07:17,500 --> 00:07:19,767 I love the mozz inside. 222 00:07:19,767 --> 00:07:22,967 So you got a lot of creaminess and a lot of silkiness and lot of fat from the mozz. 223 00:07:22,967 --> 00:07:24,767 Nice casing. Ton of flavor. 224 00:07:24,767 --> 00:07:27,767 Love that it is the pork and the beef. Delicious. 225 00:07:27,767 --> 00:07:30,166 -Italian Stallion sausage. -All right. 226 00:07:30,166 --> 00:07:32,665 The Italian Stallion sausage is amazing. 227 00:07:32,665 --> 00:07:33,500 The Italian Stallion sausage is amazing. 228 00:07:33,567 --> 00:07:36,000 It is juicy. It's plump. It's packed full of flavor. 229 00:07:36,000 --> 00:07:38,300 I love it with the cheese in the middle and everything. 230 00:07:38,367 --> 00:07:39,800 We got Big Lee's burnt ends. 231 00:07:39,800 --> 00:07:42,700 Big Lee's is the best barbecue around. There is no doubt about it. 232 00:07:42,767 --> 00:07:44,500 [Guy] What you know about barbecue 233 00:07:44,500 --> 00:07:46,867 and the love that you profess about it, and the way you put all that love 234 00:07:46,867 --> 00:07:48,166 on a tray. 235 00:07:48,166 --> 00:07:50,266 I mean, it really gives me goosebumps. I'm so proud of you. 236 00:07:50,266 --> 00:07:53,266 I've always wanted you to be able to try my food since I first started cooking 237 00:07:53,266 --> 00:07:55,467 on my stomping grounds in Florida. 238 00:07:55,467 --> 00:07:57,567 This thing that Uncle Leon inspired me with. 239 00:07:57,567 --> 00:08:00,200 I gotta be honest, man. He might have been the spark. 240 00:08:00,266 --> 00:08:01,367 -You're the flame. -Thank you. 241 00:08:04,100 --> 00:08:05,800 [Guy] Up next, a Russian joint 242 00:08:05,867 --> 00:08:07,567 all the way in Boise, Idaho. 243 00:08:07,567 --> 00:08:08,567 You're an ambassador 244 00:08:08,567 --> 00:08:11,000 of this great food and this great culture. 245 00:08:11,000 --> 00:08:12,867 Cooking up lights out lamb. 246 00:08:12,867 --> 00:08:14,767 Talk about stick to your ribs, huh. 247 00:08:14,767 --> 00:08:16,867 And putting out little pillows from heaven. 248 00:08:16,867 --> 00:08:19,166 This is one of the best things I've had to eat 249 00:08:19,166 --> 00:08:20,000 in the last year. 250 00:08:26,367 --> 00:08:28,500 Here in Boise, Idaho with the boys. 251 00:08:28,567 --> 00:08:30,200 -[snoring] -[Guy] And on Triple-D, we've gone to about 252 00:08:30,266 --> 00:08:31,667 every kind of restaurant you can imagine. 253 00:08:31,667 --> 00:08:34,767 We've got Mexican, Italian, Chinese, you name it. 254 00:08:34,767 --> 00:08:36,467 -Puerto Rican, Honduran... -Exactly. 255 00:08:36,467 --> 00:08:38,266 You know what we don't see enough of, is Russian. 256 00:08:38,266 --> 00:08:39,800 I mean, we're "rushing" to get here, that's for sure. 257 00:08:39,867 --> 00:08:42,166 [laughs] Hope you're not rushing by the place. 258 00:08:42,166 --> 00:08:43,166 You might miss it. 259 00:08:43,166 --> 00:08:45,100 This is Alyonka Russian Cuisine. 260 00:08:45,166 --> 00:08:46,467 What do you wanna do with him? 261 00:08:46,467 --> 00:08:48,166 -Let him sleep. He smells food he'll get up. -All right. 262 00:08:48,166 --> 00:08:49,200 [snoring] 263 00:08:51,500 --> 00:08:52,867 [Elena] Pork and potato roast. 264 00:08:52,867 --> 00:08:54,166 It's phenomenal. 265 00:08:54,166 --> 00:08:56,000 It's not really a hidden gem anymore. 266 00:08:56,000 --> 00:08:58,166 The people in the know, know. 267 00:08:58,166 --> 00:09:00,800 Our famous Stroganoff with noodles. 268 00:09:00,867 --> 00:09:03,367 It's eastern European, Russian, Georgian. 269 00:09:03,367 --> 00:09:05,567 And until you come and have your first bite, 270 00:09:05,567 --> 00:09:07,967 you don't know what you are missing out on. 271 00:09:07,967 --> 00:09:10,600 [Guy] And all that flavor's here thanks to Elena DeYoung 272 00:09:10,667 --> 00:09:13,500 who came from Kazakhstan in 1993 273 00:09:13,567 --> 00:09:16,700 with old Russian recipes straight out of her family's cookbook... 274 00:09:16,767 --> 00:09:18,300 Shish kebab is almost ready. 275 00:09:18,367 --> 00:09:20,000 [Guy] ...literally. 276 00:09:20,000 --> 00:09:21,000 -This is the cookbook that I grew up with. -No way. 277 00:09:21,000 --> 00:09:22,567 -This is the cookbook that I grew up with. -No way. 278 00:09:22,567 --> 00:09:24,567 [Elena] My niece came about 10 years ago. 279 00:09:24,567 --> 00:09:26,100 While she was here I said, 280 00:09:26,166 --> 00:09:27,467 "There was a book in our family 281 00:09:27,467 --> 00:09:29,700 and I wonder if you saw it somewhere." 282 00:09:29,767 --> 00:09:31,467 And she said, "It is still in the attic." 283 00:09:31,467 --> 00:09:32,467 You gotta put that in a safe. 284 00:09:32,467 --> 00:09:33,767 I was crying. 285 00:09:33,767 --> 00:09:35,567 -I would have too. That's amazing -I'm gonna cry. 286 00:09:35,567 --> 00:09:37,367 All right. Let's go cook. What are we gonna make today? 287 00:09:37,367 --> 00:09:38,600 -[Elena] Pelmeni. -[Guy] What is it? 288 00:09:38,667 --> 00:09:39,967 -[Elena] Dumplings. -[Guy] Got it. 289 00:09:39,967 --> 00:09:41,567 -I'm gonna eat my body weight in dumplings. -[laughing] 290 00:09:43,100 --> 00:09:44,700 [woman] I had Pelmeni today. 291 00:09:44,767 --> 00:09:47,300 Stuffed with beef that is tender and flavorful. 292 00:09:48,667 --> 00:09:51,000 We're making the dough for Pelmeni. 293 00:09:51,000 --> 00:09:51,066 We're making the dough for Pelmeni. 294 00:09:51,066 --> 00:09:54,467 -[Guy] With hot water? -[Elena] With hot water. Half the flour. 295 00:09:54,467 --> 00:09:56,867 And we'll mix it for about five minutes. 296 00:09:56,867 --> 00:09:58,700 Monday and Tuesday is my dumplings days. 297 00:09:58,767 --> 00:09:59,967 -[Guy] Yeah, ours too. -Yeah. 298 00:09:59,967 --> 00:10:01,967 -It's usually legs and chest. -[Elena laughs] 299 00:10:01,967 --> 00:10:04,467 -Right. And then Wednesday is dumplings. -And dumpling day. 300 00:10:05,500 --> 00:10:07,700 So now I gonna add the rest of the flour. 301 00:10:09,066 --> 00:10:10,800 -[Guy] So the eggs. -[Elena] Eggs. 302 00:10:10,867 --> 00:10:12,500 -Salt. -And the olive oil. 303 00:10:12,567 --> 00:10:14,166 -[Elena] And olive oil. -[Guy] And how long is that gonna go for? 304 00:10:14,166 --> 00:10:16,467 -About 10 minutes. -[Guy] We let it rest at all? 305 00:10:16,467 --> 00:10:17,400 Maybe half an hour. 306 00:10:18,367 --> 00:10:20,767 We're gonna make our house spices. 307 00:10:20,767 --> 00:10:21,000 Salt. Black Pepper. Red Pepper Flakes. 308 00:10:21,000 --> 00:10:23,367 Salt. Black Pepper. Red Pepper Flakes. 309 00:10:23,367 --> 00:10:24,867 -[Guy] Dehydrated onion. -[Elena] Garlic. 310 00:10:24,867 --> 00:10:27,266 Paprika. Caraway seeds. Dill seeds. 311 00:10:27,266 --> 00:10:28,567 [Guy] Dill is a big thing. 312 00:10:28,567 --> 00:10:30,000 I can't deal without dill. 313 00:10:30,066 --> 00:10:31,500 [laughs] 314 00:10:31,567 --> 00:10:32,467 -Making funnies now. -Wow. 315 00:10:33,266 --> 00:10:34,500 [Elena] And coriander. 316 00:10:34,567 --> 00:10:36,200 Mix all of this together. 317 00:10:36,266 --> 00:10:38,066 Ground beef. It's 20, 80. 318 00:10:38,066 --> 00:10:39,467 We're gonna add the house seasoning. 319 00:10:39,967 --> 00:10:41,100 Red onion. 320 00:10:41,767 --> 00:10:43,900 We have to mix it very well. 321 00:10:43,967 --> 00:10:45,767 -[Guy] And next we're gonna make the broth. -Yes. 322 00:10:45,767 --> 00:10:47,867 Get the short ribs. Put them in the pot. 323 00:10:47,867 --> 00:10:50,266 Then I put the onions. Celery. 324 00:10:50,266 --> 00:10:51,000 Carrots. Water. Bay Leaf. 325 00:10:51,000 --> 00:10:53,000 Carrots. Water. Bay Leaf. 326 00:10:53,066 --> 00:10:55,400 And then a little bit of the, the magic Kazakhstan seasoning. 327 00:10:55,467 --> 00:10:56,567 -Uh-huh. -[laughs] Yes. 328 00:10:56,567 --> 00:10:58,000 [Guy] How long is this gonna cook, chef? 329 00:10:58,066 --> 00:10:59,000 [Elena] For about three hours. 330 00:10:59,066 --> 00:11:00,600 After it simmers, 331 00:11:00,600 --> 00:11:04,266 we strain the vegetables and all the other parts and it's ready to go. 332 00:11:05,166 --> 00:11:06,600 -For making dumplings. -Let's go. 333 00:11:07,467 --> 00:11:08,767 [Elena] We're gonna portion this. 334 00:11:10,266 --> 00:11:11,567 And then we'll roll it out. 335 00:11:12,667 --> 00:11:14,266 Start cutting the dough. 336 00:11:14,266 --> 00:11:15,967 Scoop the filling. 337 00:11:15,967 --> 00:11:19,100 Put it inside, fold it and start pinching. 338 00:11:19,166 --> 00:11:21,000 And then I put it together. Just like so. 339 00:11:21,000 --> 00:11:21,600 And then I put it together. Just like so. 340 00:11:21,667 --> 00:11:23,300 [Guy] How'd I do? Can I be on the dumpling team? 341 00:11:23,367 --> 00:11:24,567 -Beautiful. -Not bad? 342 00:11:24,567 --> 00:11:26,300 Look at you. Like you've always done them. 343 00:11:26,367 --> 00:11:28,300 -[Guy] All right, so these are done. -We freeze them. 344 00:11:28,367 --> 00:11:29,467 [Guy] For service we drop them 345 00:11:29,467 --> 00:11:31,100 -in the water frozen. -[Elena] Yes. 346 00:11:31,100 --> 00:11:32,400 So I will pull them out. 347 00:11:32,467 --> 00:11:33,767 How many usually come with an order? 348 00:11:33,767 --> 00:11:35,467 -[Elena] About 12, 15. -[Guy] Oh, my gosh. 349 00:11:35,467 --> 00:11:38,000 -[Hunter] Wow. -Put the broth on the top. 350 00:11:38,066 --> 00:11:39,367 Finish it with dill. 351 00:11:39,367 --> 00:11:41,467 Serve it with the sour cream. 352 00:11:41,467 --> 00:11:42,467 -[Guy] Thank you. -[Elena] You're welcome. 353 00:11:44,467 --> 00:11:45,867 Mmm. 354 00:11:45,867 --> 00:11:47,667 You know he really likes it, when he does a little happy dance. 355 00:11:47,667 --> 00:11:49,500 -It is so good. -[laughs] 356 00:11:49,567 --> 00:11:51,000 [Guy] And you gotta get the sour cream on that. 357 00:11:51,000 --> 00:11:51,100 [Guy] And you gotta get the sour cream on that. 358 00:11:51,100 --> 00:11:53,000 Bringing the temperature down adds a little creaminess to it. 359 00:11:53,000 --> 00:11:55,000 [Guy] This is one of the best things I've had to eat 360 00:11:55,066 --> 00:11:56,767 in the last year. 361 00:11:56,767 --> 00:11:58,600 -[moans] -[Hunter] This is perfect. 362 00:11:58,667 --> 00:12:00,467 It's a pure comfort for sure. 363 00:12:00,467 --> 00:12:01,767 [Guy chomping] It's so good. 364 00:12:01,767 --> 00:12:03,467 -The dill is what makes it. -Mmm-hmm. 365 00:12:03,467 --> 00:12:04,667 Hey, Dad. 366 00:12:04,667 --> 00:12:06,400 -I'm very hungry. -Were you still in the car? 367 00:12:06,467 --> 00:12:07,467 -[laughs] -Hi. 368 00:12:07,467 --> 00:12:08,967 -So hungry. -[Guy and Elena laugh] 369 00:12:08,967 --> 00:12:11,166 [Guy] Oh! Chef, this is fantastic. 370 00:12:11,166 --> 00:12:12,066 One more round of dumplings. 371 00:12:13,667 --> 00:12:15,266 [Elena] Pelmeni with broth. 372 00:12:15,266 --> 00:12:18,467 Like a perfect pillow of meat cream and goodness. 373 00:12:18,467 --> 00:12:21,000 And the broth itself is soothing. 374 00:12:21,000 --> 00:12:21,367 And the broth itself is soothing. 375 00:12:21,367 --> 00:12:23,066 Why do we not use dill more? 376 00:12:23,066 --> 00:12:26,266 -Tell me that's not the big deal here. -I mean, it is magic. 377 00:12:26,266 --> 00:12:27,867 [Guy] You know, how many people must drive by this 378 00:12:27,867 --> 00:12:29,567 -and never stop? -[woman] People are starting to figure it out. 379 00:12:29,567 --> 00:12:32,400 -[Guy] The food chain here has grown dramatically. -It's crazy. 380 00:12:32,467 --> 00:12:35,567 Boise is a magnet for talent and I think they're bringing food with 'em. 381 00:12:35,567 --> 00:12:38,300 I've lived here for 20 years and it's changed so much. 382 00:12:38,367 --> 00:12:39,900 [Guy] A Russian restaurant. 383 00:12:39,967 --> 00:12:42,667 -So when you saw it, what'd you think? -I was excited. 384 00:12:42,667 --> 00:12:44,100 For something different and new. 385 00:12:44,767 --> 00:12:46,266 Lamb Plof for 103. 386 00:12:47,266 --> 00:12:49,767 I'm eating the Lamb Plof and it's wonderful. 387 00:12:49,767 --> 00:12:51,000 I don't know what she puts in there, but I can tell you that 388 00:12:51,000 --> 00:12:51,867 I don't know what she puts in there, but I can tell you that 389 00:12:51,867 --> 00:12:53,400 it's just delicious. 390 00:12:54,367 --> 00:12:55,600 What are we into now? 391 00:12:55,600 --> 00:12:58,100 -Lamb Plof. -Well everybody else calls it Rice Pilaf. 392 00:12:58,100 --> 00:12:59,567 -And you call it Plof. -[Elena] Plof. 393 00:12:59,567 --> 00:13:02,700 Olive oil. Lamb with the bones. The house seasoning. 394 00:13:02,767 --> 00:13:03,767 Cumin seeds. 395 00:13:03,767 --> 00:13:05,000 [Guy] So that cooks down. 396 00:13:05,000 --> 00:13:07,367 I need to pull the bones out once it's cooked. 397 00:13:07,367 --> 00:13:10,767 Then I put the onion in, cook for about five minutes. 398 00:13:11,266 --> 00:13:12,367 Add the carrots. 399 00:13:12,367 --> 00:13:13,667 -[Guy] Sweat all the veggies. -[Elena] Yes. 400 00:13:13,667 --> 00:13:15,700 Next, I gonna add Basmati rice. 401 00:13:15,767 --> 00:13:16,667 -[Guy] Okay. -[Elena] Pre-washed. 402 00:13:16,667 --> 00:13:18,367 The water. Add salt. 403 00:13:18,367 --> 00:13:19,867 [Guy] Now we put the garlic cloves in. 404 00:13:19,867 --> 00:13:21,000 Wait for the water evaporate and close the pot. 405 00:13:21,000 --> 00:13:23,000 Wait for the water evaporate and close the pot. 406 00:13:23,000 --> 00:13:23,967 So let it finish steaming. 407 00:13:25,300 --> 00:13:26,467 -Look at that. -Oh, my gosh. 408 00:13:26,467 --> 00:13:29,467 Then I add dill, parsley and green onion. 409 00:13:29,467 --> 00:13:31,767 And the slices of pickles. 410 00:13:31,767 --> 00:13:32,967 Let the feeding begin. 411 00:13:35,266 --> 00:13:37,100 Great ingredients cooked the right way 412 00:13:37,166 --> 00:13:38,667 can produce amazing flavor. 413 00:13:40,467 --> 00:13:42,867 You're gonna tell me that all of the sweetness in this... 414 00:13:42,867 --> 00:13:43,934 Mmm-hmm. 415 00:13:43,967 --> 00:13:46,100 -...is coming from the carrots. -Onions too. 416 00:13:46,166 --> 00:13:48,567 I'm digging around for the lamb 'cause that's my favorite part. 417 00:13:48,567 --> 00:13:50,567 And then the vegetables get all that flavor as well and so... 418 00:13:50,567 --> 00:13:51,000 Talk about stick to your ribs, huh? 419 00:13:51,000 --> 00:13:52,100 Talk about stick to your ribs, huh? 420 00:13:52,166 --> 00:13:53,367 [laughs] 421 00:13:53,367 --> 00:13:55,066 Plof looking good. 422 00:13:55,066 --> 00:13:57,400 Lamb is just delicious and succulent. 423 00:13:57,467 --> 00:13:58,800 It's just an amazing dish. 424 00:13:58,867 --> 00:14:00,467 [man] Every bite is a new experience 425 00:14:00,467 --> 00:14:02,467 'cause you're tasting a different ingredient. 426 00:14:02,467 --> 00:14:04,467 Kim, your Borscht is ready. 427 00:14:04,467 --> 00:14:06,200 Try to tell all my friends and family about this. 428 00:14:06,266 --> 00:14:07,967 Just such an awesome place. 429 00:14:07,967 --> 00:14:10,266 [Guy] You're an ambassador of this great food 430 00:14:10,266 --> 00:14:13,600 and this great culture, and we get to help shine the light on you. 431 00:14:13,667 --> 00:14:15,967 Ryder, you're gonna have to leave the plate in the bowl though. 432 00:14:15,967 --> 00:14:17,467 You can't be getting in the car with it. 433 00:14:20,166 --> 00:14:21,000 Up next. We're sticking to Boise with a passport to Pakistan. 434 00:14:21,000 --> 00:14:23,867 Up next. We're sticking to Boise with a passport to Pakistan. 435 00:14:23,867 --> 00:14:26,567 -So you are the Pakistani Guy Fieri. -I wish. 436 00:14:26,567 --> 00:14:28,300 [Guy] Cooking up glorious goat. 437 00:14:28,367 --> 00:14:29,767 Love the rich flavor of it. 438 00:14:29,767 --> 00:14:32,166 And a dish you just wanna dive into. 439 00:14:32,166 --> 00:14:33,700 Tons of flavor. You can smell it. 440 00:14:33,767 --> 00:14:34,300 The whole place is perfumed with it. 441 00:14:42,367 --> 00:14:43,600 So ladies and gentlemen, 442 00:14:43,600 --> 00:14:45,467 you are getting a little Triple-D history right here. 443 00:14:45,467 --> 00:14:49,100 This is the first time the car has been in a parking garage. 444 00:14:49,166 --> 00:14:51,567 Well where am I? I'm in Downtown Boise, Idaho. 445 00:14:51,567 --> 00:14:54,066 And I'm in a parking garage because you can't park out front. 446 00:14:54,066 --> 00:14:56,166 Because that's an area known as Eighth and Main 447 00:14:56,166 --> 00:14:57,767 where everybody is walking through 448 00:14:57,767 --> 00:14:59,266 and visiting restaurants and shops. 449 00:14:59,266 --> 00:15:00,867 Why am I here you ask? 450 00:15:00,867 --> 00:15:03,100 Well, because I here there is a Pakistani Indian restaurant 451 00:15:03,166 --> 00:15:04,166 that is off the hook. 452 00:15:04,166 --> 00:15:05,499 This is Taj Mahal. 453 00:15:05,499 --> 00:15:05,567 This is Taj Mahal. 454 00:15:07,166 --> 00:15:09,367 Lamb Shanks for G-1. 455 00:15:09,367 --> 00:15:12,867 [man] Taj Mahal is the place that we can come back over and over. 456 00:15:12,867 --> 00:15:14,734 Alu samosa for you. 457 00:15:14,734 --> 00:15:17,000 [Guy] I mean, this is as close to what you would find if you went back to Pakistan? 458 00:15:17,066 --> 00:15:19,967 -This is Mom's home cooking. [laughs] -[thuds on table] 459 00:15:19,967 --> 00:15:23,667 [Guy] Technically, it's Sohail and Farha Ishaq's home cooking. 460 00:15:23,667 --> 00:15:25,567 And they're not only dishing out the flavor. 461 00:15:25,567 --> 00:15:27,867 But they're also teaching this western town 462 00:15:27,867 --> 00:15:31,000 a thing or two about their native Pakistani cuisine. 463 00:15:31,066 --> 00:15:33,767 It's one of my favorite types of food and we don't see it enough. 464 00:15:33,767 --> 00:15:35,499 I think it gets blended into Indian, middle-eastern food. 465 00:15:35,499 --> 00:15:37,767 I think it gets blended into Indian, middle-eastern food. 466 00:15:37,767 --> 00:15:39,867 What is the difference of Pakistani food? 467 00:15:39,867 --> 00:15:43,100 Pakistan is more on a meat side. 468 00:15:43,166 --> 00:15:44,400 Beef and lamb and goat. 469 00:15:45,066 --> 00:15:46,700 Karahi goat is also ready. 470 00:15:46,767 --> 00:15:49,000 [woman] The Goat Karahi is very tender. 471 00:15:49,066 --> 00:15:51,500 Really absorbs all the flavors in the sauce. 472 00:15:51,567 --> 00:15:53,066 [man] I take the Naan, dip it in, 473 00:15:53,066 --> 00:15:54,467 get all the juices into the Naan. 474 00:15:54,467 --> 00:15:56,000 Grab a piece of meat, just have at it. 475 00:15:57,000 --> 00:15:58,467 Well, what are we making first, chef? 476 00:15:58,467 --> 00:15:59,667 [Sohail] Goat Karahi. 477 00:15:59,667 --> 00:16:02,867 -Olive oil. -Ginger and garlic. The raw onion. 478 00:16:02,867 --> 00:16:04,767 Salt in it. Cayenne pepper. 479 00:16:04,767 --> 00:16:05,499 Turmeric. Cumin. 480 00:16:05,499 --> 00:16:06,200 Turmeric. Cumin. 481 00:16:06,266 --> 00:16:09,367 Coriander. Fresh ginger. Bone in goat. 482 00:16:09,367 --> 00:16:13,600 Very lean. Love the rich flavor of it. As you know I raised goats. 483 00:16:13,667 --> 00:16:15,100 How long we gonna cook this down? 484 00:16:15,166 --> 00:16:17,200 [Sohail] Hour and a half minimum. 485 00:16:17,266 --> 00:16:18,367 What are we making now? 486 00:16:18,367 --> 00:16:20,200 -[Sohail] Dough for the Naan. -[Guy] Okay. 487 00:16:20,266 --> 00:16:22,367 Salt. Baking powder. 488 00:16:22,367 --> 00:16:24,166 -Sugar. -Dry active yeast. 489 00:16:24,166 --> 00:16:26,266 [Sohail] Water in it. Whole milk. 490 00:16:26,266 --> 00:16:28,367 Oil in it and flour. 491 00:16:28,367 --> 00:16:31,567 -[Guy] Now how long we gonna let this mix? -[Sohail] Eight to 10 minutes. 492 00:16:31,567 --> 00:16:34,467 -Portion it, and then we start making the Naan. -Okay. 493 00:16:35,567 --> 00:16:36,567 [Sohail] Flour on it. 494 00:16:38,767 --> 00:16:41,367 Now our dough ball is ready for the stretch. 495 00:16:41,367 --> 00:16:42,967 What temperature do you think this is at? 496 00:16:42,967 --> 00:16:44,900 -[Sohail] Four-hundred degree. -[Guy] Four-hundred degrees. 497 00:16:44,967 --> 00:16:47,200 -[Sohail] There you go. -[Guy] Easy-peasy. 498 00:16:47,266 --> 00:16:48,900 Now getting it off is a different story. 499 00:16:51,100 --> 00:16:53,066 Fresh Naan in here. 500 00:16:53,066 --> 00:16:55,100 Now we're gonna make Goat Karahi. 501 00:16:58,266 --> 00:17:00,767 Habaneros. Some fresh Serrano. 502 00:17:00,767 --> 00:17:02,600 Oh, that's gotta be nice, and not hot. 503 00:17:02,667 --> 00:17:05,166 [Sohail] Fresh cilantro. Fresh tomatoes. 504 00:17:05,166 --> 00:17:05,499 Goat Karahi. 505 00:17:05,499 --> 00:17:06,300 Goat Karahi. 506 00:17:06,667 --> 00:17:07,867 Cilantro. 507 00:17:09,000 --> 00:17:11,300 So the fresh Naan. The Karahi. 508 00:17:11,367 --> 00:17:12,834 [Sohail] And you're in heaven. 509 00:17:15,767 --> 00:17:18,767 Whenever somebody tells me that they don't like goat. I'd tell them, 510 00:17:18,767 --> 00:17:21,500 "I don't think you had goat prepared the right way." 511 00:17:21,567 --> 00:17:24,266 When we started serving goat, people had no idea 512 00:17:24,266 --> 00:17:26,300 how delicious this meat is. 513 00:17:26,367 --> 00:17:28,800 The fresh Naan, there's just no beating that. 514 00:17:28,867 --> 00:17:30,100 Everything we eat with Naan. 515 00:17:30,100 --> 00:17:31,867 -Morning, Naan and night. -[laughs] 516 00:17:33,000 --> 00:17:34,967 Goat Karahi for you. 517 00:17:34,967 --> 00:17:35,499 This is the most delicious piece of meat, 518 00:17:35,499 --> 00:17:37,166 This is the most delicious piece of meat, 519 00:17:37,166 --> 00:17:39,166 that you could ever take a bite of. 520 00:17:39,166 --> 00:17:41,000 When we moved here, we looked 521 00:17:41,066 --> 00:17:43,667 for an Indian restaurant 'cause we wanted spice. 522 00:17:43,667 --> 00:17:45,166 -This is spice. -Oh, yeah. 523 00:17:45,166 --> 00:17:47,667 [man] In Boise, Idaho it's difficult to find spicy food. 524 00:17:47,667 --> 00:17:48,967 It's the place to come. 525 00:17:49,000 --> 00:17:51,000 -You were not a chef, before in Pakistan? -[Sohail] No. 526 00:17:51,000 --> 00:17:54,300 I was in the radio and then TV. 527 00:17:54,367 --> 00:17:56,166 So you are the Pakistani Guy Fieri. 528 00:17:56,166 --> 00:17:59,500 -I got it! -[laughs] I wish. 529 00:17:59,567 --> 00:18:01,400 [man] When you come here, you are very much 530 00:18:01,467 --> 00:18:03,066 interacting with the family. 531 00:18:03,066 --> 00:18:05,467 [woman] The second you come in here, you feel like, 532 00:18:05,467 --> 00:18:05,499 you're going to friend's house and they just made you, 533 00:18:05,499 --> 00:18:07,667 you're going to friend's house and they just made you, 534 00:18:07,667 --> 00:18:09,000 a home cooked meal. 535 00:18:09,066 --> 00:18:10,467 [waiter] Chicken Biriyani. 536 00:18:10,467 --> 00:18:12,000 [man 1] The chicken biriyani, 537 00:18:12,000 --> 00:18:13,767 it's got incredible spices in there. 538 00:18:13,767 --> 00:18:15,100 [man 2] When you taste it, 539 00:18:15,100 --> 00:18:17,400 you feel all the love and attention that they put into it. 540 00:18:17,467 --> 00:18:20,200 -What's next? -Oh, so we gonna start with the biriyani. 541 00:18:20,266 --> 00:18:22,800 -Today we are gonna do it with chicken. -Okay. 542 00:18:22,867 --> 00:18:25,667 -So what are we making right now? -[Sohail] The basmati rice. 543 00:18:25,667 --> 00:18:27,367 Ghee. Onions 544 00:18:27,367 --> 00:18:29,266 [both] Green cardamom. 545 00:18:29,266 --> 00:18:30,500 [Sohail] Black cardamom. 546 00:18:30,567 --> 00:18:31,867 Star anise. 547 00:18:31,867 --> 00:18:33,166 -Cumin. -[Guy] Black Pepper. 548 00:18:33,166 --> 00:18:35,499 -Cloves. -[Guy] Bay leaf and cinnamon. 549 00:18:35,499 --> 00:18:35,567 -Cloves. -[Guy] Bay leaf and cinnamon. 550 00:18:35,567 --> 00:18:37,166 -Salt. -[Guy] We're going to the rice cooker? 551 00:18:37,166 --> 00:18:38,100 [Sohail] Yes. 552 00:18:38,100 --> 00:18:40,166 -Now what are working on? -Onion sauce. 553 00:18:40,166 --> 00:18:42,867 -Let's see it. -[Sohail] Water. Onions. 554 00:18:42,867 --> 00:18:44,266 -[Guy] Salt. -[Sohail] Cumin powder. 555 00:18:44,266 --> 00:18:45,300 Very nice pour. 556 00:18:45,300 --> 00:18:47,200 -[Sohail] Coriander. -[Guy] More cumin powder. 557 00:18:47,266 --> 00:18:48,767 [Sohail] Some turmeric powder. 558 00:18:48,767 --> 00:18:50,066 Let the onion cook. 559 00:18:50,066 --> 00:18:52,000 -And later we'll blend it. -[blender whirring] 560 00:18:52,066 --> 00:18:54,000 -What's our next step? -Biriyani. 561 00:18:54,066 --> 00:18:56,367 Oil. Garlic. Ginger paste. 562 00:18:56,367 --> 00:18:57,700 [Guy] Now the raw onions. 563 00:18:57,767 --> 00:18:58,867 [Sohail] Bay leaf. 564 00:18:58,867 --> 00:19:01,166 Curry leaves. Nutmeg. 565 00:19:01,166 --> 00:19:03,900 Black Coriander. Green coriander. 566 00:19:03,967 --> 00:19:05,499 Star anise. Cloves. 567 00:19:05,499 --> 00:19:06,166 Star anise. Cloves. 568 00:19:06,166 --> 00:19:08,667 -Cumin seed. -Peppercorn. 569 00:19:08,667 --> 00:19:12,066 -[Guy] Cinnamina-mina- mina-mon. -Biriyani mix. Salt. 570 00:19:12,066 --> 00:19:13,667 Toast up those spices. 571 00:19:13,667 --> 00:19:15,266 Then we have the onion sauce. 572 00:19:15,667 --> 00:19:16,500 Tomatoes. 573 00:19:16,767 --> 00:19:17,767 Water. 574 00:19:18,200 --> 00:19:19,367 Bone in chicken. 575 00:19:19,367 --> 00:19:20,900 Tons of flavor. You can smell it. 576 00:19:20,967 --> 00:19:22,367 The whole place is perfumed with it. 577 00:19:22,367 --> 00:19:24,467 [Sohail] Now let it cook for an hour. 578 00:19:24,467 --> 00:19:26,567 Okay, chef. The seasoned basmati. 579 00:19:26,567 --> 00:19:27,767 Some of the chicken. 580 00:19:28,667 --> 00:19:30,000 Another layer of rice. 581 00:19:30,066 --> 00:19:31,200 I don't know if we're gonna ever eat this. 582 00:19:31,266 --> 00:19:32,900 I wish he kind of moved it around a lot. 583 00:19:32,967 --> 00:19:35,367 We press hard and then we flip it. 584 00:19:36,266 --> 00:19:37,367 [Guy whistles] 585 00:19:38,000 --> 00:19:39,700 Fried onions. 586 00:19:39,767 --> 00:19:43,867 Cilantro. Saffron with rose water. 587 00:19:43,867 --> 00:19:45,767 So you're just supposed to dig into this, 588 00:19:45,767 --> 00:19:47,367 -and survive it. -[Sohail] Yes. 589 00:19:48,967 --> 00:19:52,266 The rice is cooked perfectly. You have little different pockets of flavor. 590 00:19:54,500 --> 00:19:56,266 I think this is a good starter dish. 591 00:19:56,266 --> 00:19:58,066 If you don't know what you exactly want, 592 00:19:58,066 --> 00:20:00,767 something like the Biriyani would be a good starter. 593 00:20:00,767 --> 00:20:02,166 And you'll eating it for the rest of the week. 594 00:20:03,400 --> 00:20:04,600 Chicken Biriyani. 595 00:20:04,667 --> 00:20:05,499 The Biriyani is divine. 596 00:20:05,499 --> 00:20:06,467 The Biriyani is divine. 597 00:20:06,467 --> 00:20:10,900 It is just overpowering with this mixture of flavors. 598 00:20:10,967 --> 00:20:12,567 Where is this on the scale of one to 10? 599 00:20:12,567 --> 00:20:14,800 -Eleven. -[woman laughs] 600 00:20:14,867 --> 00:20:16,367 Some of the best I've had in the world. 601 00:20:16,367 --> 00:20:17,800 Korma chicken is ready. 602 00:20:17,867 --> 00:20:20,900 We just chanced upon the restaurant about 21 years ago, 603 00:20:20,967 --> 00:20:23,767 I have been coming here pretty much once a week since then. 604 00:20:23,767 --> 00:20:25,266 Very special place. 605 00:20:25,266 --> 00:20:27,867 What a pleasure to meet you, to meet your family, to meet your wife. 606 00:20:27,867 --> 00:20:31,300 -Oh, thank you. -Let me just get one more bite for prosperity. 607 00:20:34,100 --> 00:20:35,499 -You guys validate? -[Sohail] Sorry. [laughs] 608 00:20:35,499 --> 00:20:37,467 -You guys validate? -[Sohail] Sorry. [laughs] 609 00:20:37,467 --> 00:20:39,767 So that's it for this edition of Diners, Drive-ins and Dives. 610 00:20:39,767 --> 00:20:42,667 But don't you worry. There's funky joints all over this country. 611 00:20:42,667 --> 00:20:44,467 And I'll be looking for you next time on... 612 00:20:44,467 --> 00:20:47,700 [all] Triple-D! [cheering] 613 00:20:47,767 --> 00:20:50,266 -[Guy] What are gonna cook next? -We're gonna make the karahi. 614 00:20:50,266 --> 00:20:51,367 Goat karahi. 615 00:20:51,367 --> 00:20:53,467 -Goat karate. -Kara-hee. 616 00:20:53,467 --> 00:20:55,900 I'm gonna go back to my ranch and teach my goats karate. 617 00:20:55,967 --> 00:20:58,567 If you need some help, I can get and chop them up. 618 00:20:58,567 --> 00:20:58,667 -Ha! Ha! Ha! -[laughs]