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00:00:01,600 --> 00:00:02,867
Hey, everybody. I'm Guy Fieri
and we're rolling out.
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00:00:02,867 --> 00:00:06,467
Looking for America's greatest
Diners, Drive-ins and Dives.
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00:00:06,467 --> 00:00:07,467
This trip...
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-[laughs]
-Almost had it.
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...it's a meaty mashup...
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Let the feeding begin.
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[Guy]
...from all over the world.
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That's what takes this
to the next level.
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In Boise, Idaho...
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It's so good.
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[Guy] ...righteous
Russian recipes...
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You know he really likes it,
when he does
a little happy dance.
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[Guy] ...and prime time plates
from Pakistan.
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Where is this
on the scale of one to 10?
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-Eleven.
-[woman laughs]
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[Guy] Plus a barbecue pro
in Ocala, Florida...
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[Guy] Plus a barbecue pro
in Ocala, Florida...
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It can't get any better.
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...is smoking up
his own out of bounds flavor.
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I mean, it really
gives me goosebumps.
I'm so proud of you.
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That's all right here,
right now on Diners,
Drive-ins and Dives.
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[theme music playing]
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Back in 2017,
I did a show called
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Guy's Big Project.
I brought all these people in,
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and had this great show.
And there was one guy
in particular that stood out.
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and had this great show.
And there was one guy
in particular that stood out.
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And he said he's doing
real deal barbecue.
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Looks like real deal barbecue.
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He says, "Next time
you come to Central Florida
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you gotta check it out,
and let me cook for you."
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I'm here.
This is Rashad Jones. And this
is Big Lee's Barbecue.
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Big Lee's smoked chicken
and mac and cheese.
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[man] Ocala is a better place
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because of Big Lee's barbecue.
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I need
more Big Lee's burnt ends.
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Big Lee's is big flavor.
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Brisket is looking spot on.
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Great natural flavor that
you can't find anywhere else.
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Would you call this
Carolina barbecue,
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Would you call this
Carolina barbecue,
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Kansas City barbecue,
Texas barbecue?
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I call it Big Lee's Barbecue.
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[Guy] And there's definitely
a story behind that name.
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Big Lee's was inspired by
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Leon Archie
which is Rashad's uncle.
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[Rashad] He inspired me.
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What were you doing
when you decided to get
into the world of barbecue?
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Working with at-risk kids.
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I'd help them
make better choices in life.
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I don't believe
there's bad kids.
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I believe there is good kids
that come up
in bad situations.
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So you gotta give them
a different situation.
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It's like food.
When you put the attention
into it,
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it's probably gonna come out
really good.
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[woman] Rashad brings
something different
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[woman] Rashad brings
something different
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to the table
that a lot of people
really don't bring.
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Big Lee's smoked ribs
and a Kathy.
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[woman] They're good ribs.
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'Cause they have meat on them.
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We love the Kathy.
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The brisket
with the mac and cheese,
I mean,
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you create a little space
of heaven.
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Okay, chef. Let's see it.
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[Rashad] This is our Big Lee's
house rub.
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Salt. Coarse ground
black pepper.
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Granulated onion.
Granulated garlic.
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Oregano. Basil.
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-Rosemary. Thyme.
-And thyme.
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-All right, so you bring in
the spare rib.
-Correct.
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-You're gonna cut this down.
-[Rashad] Yeah, I'm gonna
knock some of this down.
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-I like to get some of these
little bones out.
-Get some of the flat meat.
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[Rashad] Get right in here.
That's squared off
pretty nicely.
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[Rashad] Get right in here.
That's squared off
pretty nicely.
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[Guy]
You'll pull the silver skin.
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So what happens
with the brisket?
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A little bit
too much fat on it.
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Knock that off.
Part of the point.
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[Guy] They both get
the same dry rub.
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-Are we gonna let this sit?
-[Rashad] Absolutely.
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Twenty-four to 48 hours.
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-[Guy] What kind of wood
they going on?
-[Rashad] Central Florida oak.
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Low and slow.
We don't really do
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time and temp
on a lot of things.
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Once the brisket
has developed this bark,
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we're gonna
pull it off the smoker.
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So this slab of spare ribs,
I'm gonna let
the color develop.
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I'm also gonna wait for it
to get really tender
so that it bends easily.
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And then I'm gonna pull it.
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And then I'm gonna pull it.
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-[Guy] What are we into?
-A flame tang barbecue sauce.
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Butter. Kosher salt.
Ground black pepper.
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Cayenne. Cumin. Kind of let
the aromatics from those
wake up a little bit.
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Rice water vinegar.
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Apple cider vinegar.
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Add some bourbon.
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A bit of hot sauce.
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-Worcestershire?
-Not too much.
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Granulated garlic.
Granulated onion.
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Light brown sugar.
Yellow mustard.
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And then,
a boat load of ketchup.
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How long is this gonna
cook down?
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[Rashad]
Till the brown sugar
dissolves.
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Little bit of sweetness.
The ACV is the right amount.
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I mean, that's my kind of
Barbecue sauce.
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Now we're gonna start
on the Kathy.
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Brisket stuffed
mac and cheese.
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Brisket stuffed
mac and cheese.
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We're gonna
get to our cheese sauce
with a little bit of butter.
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We let the butter brown
just a little bit.
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Kosher salt.
Tiny bit of sugar.
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Processed cheese.
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That gives
that nice silky creaminess.
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[Rashad] Extra sharp cheddar.
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-Ow.
-[laughs]
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That's how sharp that was.
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[Rashad] And milk.
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We'll let this cook down.
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All right, so now we're gonna
stuff the mac and cheese
with chopped sauce brisket.
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Gorgeous. Do you have
current registration
on this rig?
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-Yes, sir.
-A cop pulled up just now.
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[police siren wails]
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-[laughs]
-Almost had it!
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Ah, the fat just melts. Wow!
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Ah, the fat just melts. Wow!
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I'm gonna sauce this.
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Dump these cooked noodles
in here. Let them get
nice and saucy.
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-Go down with a layer.
-Okay.
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-Shredded gouda.
-Now brisket.
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[Rashad] Cover that up with
a little more gouda.
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And then the rest
of the mac and cheese
goes on top of that.
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And then
more sharp cheddar.
That's all she wrote.
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[Rashad]
This is going on the smoker.
Thirty minutes max.
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I'm gonna slice you up
some ribs.
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-[laughs]
-[Guy] Look at that.
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There you have it.
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[Guy] Love the barbecue sauce
in the meat.
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With that sharp cheddar
on top. Dynamite.
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I mean, mac and cheese,
with a dollop of
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smoked brisket on top of it
would not be the same.
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There's something
about infusing the flavor
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of that brisket
into the mac and cheese.
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There is more smoke ring
than there is meat.
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-Hmm.
-[Guy]
Juicy is an understatement.
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Dynamite bark.
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Seasoned all the way through
from that dry brine.
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[chomping]
That barbecue sauce,
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there's definitely
good heat in it.
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Definitely good vinegar in it.
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Ever single thing here
has its own uniqueness
about it.
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Ever single thing here
has its own uniqueness
about it.
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That's what takes this
to the next level.
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Oh, man these ribs
are looking great.
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[man] I love the ribs.
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The flavors are marinated
through the meat.
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They're really juicy
and I love the smokiness
in it.
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-[Guy] What do you think
of those ribs?
-[chewing] They're delicious.
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-And no sauce on them.
-Naked.
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-You are what?
-[both laughing]
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-[man] No.
-[Guy] You ever had
stuffed mac and cheese?
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No. Amazing.
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-[Guy] Have you tried
the sauce yet?
-[woman] Yes. Nice flavor.
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It elevates the meat.
It's really good.
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-There you go. Enjoy.
-Thank you, Rashad.
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-[Guy]
It can't get any better.
-Thank you.
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It can though.
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'Cause we're gonna make
Italian sausage
when we come back.
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'Cause we're gonna make
Italian sausage
when we come back.
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[babbling]
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My tongue was getting
in the way of my teeth.
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Because my mouth
is wanting to eat.
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So there was, I was
having this like traffic jam.
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Welcome back Triple-D
hanging out in Ocala, Florida
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with the one and only
Chef Rashad
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at Big Lee's barbecue.
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Now if you think
the guy looks familiar,
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he probably does.
Because he was
in Guy's Big Project,
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back in 2017.
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And then, he did his own show.
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This is Eat, Sleep, BBQ.
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But this guy's got
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like 900 trucks,
4,000 smokers,
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and 82...
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-Maybe I'm exaggerating
a little bit.
-[laughs]
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-Maybe I'm exaggerating
a little bit.
-[laughs]
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There's barbecue.
And then there's
Rashad's barbecue.
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I love Big Lee's.
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My mom brings me here
all the time.
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Honestly, surpasses
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any barbecue around here.
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Damon, I need more
Italian Stallion
smoked sausage on the line.
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[man] Having that
Italian Stallion sausage,
and man,
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it is the bomb.
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Stuffed with cheese.
And it's amazing.
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Let's see it, bud.
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[Rashad] All right.
So we're gonna start by using
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the trimming
from our brisket and rib.
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Gotta have 30% fat, 70% meat.
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Kosher salt.
You have to get it
mixed in here.
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This is our base, paprika.
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Coarse ground black pepper.
Little bit of rosemary.
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Some thyme.
Little bit of sage.
Dry oregano.
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Basil. Fennel. Fresh garlic.
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Granulated onion.
Chopped dried onion.
Some marjoram.
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Crushed red pepper flakes.
Italian parsley.
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Little secret ingredient,
milk powder.
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That dry protein's gonna
absorb some of the juices
that come out.
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And we're gonna get a nice,
juicy plump sausage.
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And now we're gonna go in
with our last two ingredients.
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Pearl mozzarella balls.
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Looks like marshmallows.
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[Rashad] Little bit
of sweet red wine.
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00:07:01,266 --> 00:07:02,665
-[Guy] Okay.
-[Rashad] Mix this all up.
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00:07:02,665 --> 00:07:02,900
-[Guy] Okay.
-[Rashad] Mix this all up.
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00:07:02,967 --> 00:07:05,100
Twenty-four hours
in the cooler.
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00:07:05,100 --> 00:07:07,266
-[Guy] Natural casings.
-Absolutely.
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00:07:07,266 --> 00:07:08,667
[Guy] So once it gets cased...
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[Rashad] Go in the smoker.
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00:07:10,000 --> 00:07:12,567
-You really wanna pull it
at 155.
-[Guy whistles]
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Not juicy or anything.
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I love the mozz inside.
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So you got a lot of creaminess
and a lot of silkiness
and lot of fat from the mozz.
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Nice casing. Ton of flavor.
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Love that it is the pork
and the beef. Delicious.
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-Italian Stallion sausage.
-All right.
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The Italian Stallion sausage
is amazing.
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00:07:32,665 --> 00:07:33,500
The Italian Stallion sausage
is amazing.
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00:07:33,567 --> 00:07:36,000
It is juicy. It's plump.
It's packed full of flavor.
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I love it with the cheese
in the middle and everything.
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We got Big Lee's burnt ends.
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Big Lee's is the best
barbecue around.
There is no doubt about it.
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[Guy] What you know
about barbecue
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00:07:44,500 --> 00:07:46,867
and the love that you profess
about it, and the way you
put all that love
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00:07:46,867 --> 00:07:48,166
on a tray.
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00:07:48,166 --> 00:07:50,266
I mean,
it really gives me goosebumps.
I'm so proud of you.
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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]