1 00:00:00,900 --> 00:00:02,033 I'm Guy Fieri. 2 00:00:02,033 --> 00:00:04,266 We're rolling out, looking for America's greatest... 3 00:00:04,266 --> 00:00:06,667 [all] Diners, Drive-Ins and Dives. 4 00:00:06,667 --> 00:00:07,900 [cheering] 5 00:00:09,166 --> 00:00:10,166 [Guy] This trip... 6 00:00:10,166 --> 00:00:11,400 I did not see it coming, folks. 7 00:00:11,467 --> 00:00:12,700 ...it's sisters... 8 00:00:12,767 --> 00:00:13,767 You're warriors. 9 00:00:13,767 --> 00:00:14,834 ...soul... 10 00:00:14,867 --> 00:00:16,867 You guys do not know what blessing you have here. 11 00:00:16,867 --> 00:00:18,800 ...and seaside snacks. 12 00:00:18,867 --> 00:00:21,700 If you're gonna do it, let's just do it right. 13 00:00:21,767 --> 00:00:24,767 We've got a delicious Afghanistan-Idaho connection... 14 00:00:24,767 --> 00:00:26,867 We're not leaving, just so you know, until we try everything. 15 00:00:26,867 --> 00:00:30,000 ...gourmet dogs on Tybee Island, Georgia... 16 00:00:30,000 --> 00:00:30,300 ...gourmet dogs on Tybee Island, Georgia... 17 00:00:30,367 --> 00:00:33,100 There's nothing about this dog that I don't love. 18 00:00:33,166 --> 00:00:35,266 ...and Southern cooking in Savannah... 19 00:00:35,266 --> 00:00:36,600 It's too good. 20 00:00:36,667 --> 00:00:38,266 ...from savory to sweet. 21 00:00:38,266 --> 00:00:41,100 The only problem I have is it's only a half-hour show, 22 00:00:41,100 --> 00:00:45,100 and it's gonna take me that long to work through the line of food. 23 00:00:45,166 --> 00:00:49,600 That's all right here, right now on Diners, Drive-Ins and Dives. 24 00:01:02,300 --> 00:01:05,700 So, I'm here in Savannah, Georgia, and I am looking for some dynamite pizza. 25 00:01:05,767 --> 00:01:07,100 No, I'm sorry. Chinese food. 26 00:01:07,100 --> 00:01:09,200 No, Mexican. I'm just kidding. You know what I'm looking for. 27 00:01:09,266 --> 00:01:10,667 I'm looking for some Southern cooking. 28 00:01:10,667 --> 00:01:13,800 This is Sisters of the New South, and, boy, I'm hungry. 29 00:01:17,567 --> 00:01:19,467 I got two minutes left on the fried chicken. 30 00:01:19,467 --> 00:01:22,467 The love that Kenneth put into the food is just delicious. 31 00:01:22,467 --> 00:01:24,767 Barbecue ribs, then your sides. 32 00:01:24,767 --> 00:01:27,867 And when you bite into it, you smile, and you say, "Thank you, God, 33 00:01:27,867 --> 00:01:30,000 for the cook of this soul food." 34 00:01:30,000 --> 00:01:30,467 for the cook of this soul food." 35 00:01:30,467 --> 00:01:33,467 [Guy] All that glory goes to Vicky and Kenneth Brown, 36 00:01:33,467 --> 00:01:34,667 who are cooking up Southern staples 37 00:01:34,667 --> 00:01:37,367 right off the branches of their family tree. 38 00:01:37,367 --> 00:01:38,667 Where'd all the recipes come from? 39 00:01:38,667 --> 00:01:41,367 Now, I grabbed mine from my dad and my grandmother, 40 00:01:41,367 --> 00:01:43,767 -but her mom-- -You guys just went and started stealing recipes. 41 00:01:43,767 --> 00:01:46,667 -Her mom is the key to all the recipes. -Yes. 42 00:01:46,667 --> 00:01:50,467 This tastes like grandma's cooking. Makes your tongue dance. 43 00:01:50,467 --> 00:01:54,100 We gotta have two beef soul rolls with oxtail meat. 44 00:01:54,166 --> 00:01:57,600 Soul rolls kind of different. The oxtail's in there. You got red rice. 45 00:01:57,667 --> 00:01:58,867 Black cheese. 46 00:01:58,867 --> 00:02:00,000 You don't have to get a whole meal, 47 00:02:00,000 --> 00:02:00,266 You don't have to get a whole meal, 48 00:02:00,266 --> 00:02:01,367 but you could put it in one roll. 49 00:02:01,367 --> 00:02:02,967 [laughter] 50 00:02:02,967 --> 00:02:05,100 -All right. Well, let's jump into it. Oxtail. -All right. 51 00:02:05,100 --> 00:02:07,200 [Guy] And we're gonna take this and make the roll out of it. 52 00:02:07,266 --> 00:02:08,500 -Soul roll. -Soul roll. 53 00:02:08,567 --> 00:02:10,567 We're gonna add our oxtail seasoning. 54 00:02:10,567 --> 00:02:12,900 Salt, black pepper, minced garlic, 55 00:02:12,967 --> 00:02:15,367 -onion powder, cayenne pepper... -Cayenne. [whistles] 56 00:02:15,367 --> 00:02:16,467 [Kenneth] ...and paprika. 57 00:02:16,467 --> 00:02:18,367 -Add this to our pot. -[Guy] Peppers and onions. 58 00:02:18,367 --> 00:02:20,367 [Kenneth] And then we're gonna add in our oxtail. 59 00:02:20,367 --> 00:02:21,767 And how long are these gonna go? 60 00:02:21,767 --> 00:02:23,266 [Kenneth] Three hours. 61 00:02:23,266 --> 00:02:24,967 [Guy] You pull them out just before they're falling apart? 62 00:02:24,967 --> 00:02:26,367 [Kenneth] Exactly. 63 00:02:26,367 --> 00:02:28,166 We're gonna take that broth, and we're gonna make a gravy with it. 64 00:02:28,166 --> 00:02:29,900 People be like, "Where y'all buy your gravy from?" 65 00:02:29,967 --> 00:02:30,000 But we don't buy our gravy from no place. 66 00:02:30,000 --> 00:02:31,367 But we don't buy our gravy from no place. 67 00:02:31,367 --> 00:02:32,900 -We make our own. -Is that how they say that? 68 00:02:32,967 --> 00:02:36,200 -"They got store-bought gravy. It's too smooth." -"It's too good." 69 00:02:36,266 --> 00:02:37,967 And how are we making the gravy? 70 00:02:37,967 --> 00:02:40,567 [Kenneth] We actually take all-purpose flour, water, mix it up real good. 71 00:02:40,567 --> 00:02:41,767 -Really? -Let it sit for a minute. 72 00:02:41,767 --> 00:02:44,367 -Okay. -Because that way, you have a smooth gravy. 73 00:02:44,367 --> 00:02:45,767 -[Guy] Right. -[Kenneth] If you go and rush it, 74 00:02:45,767 --> 00:02:46,967 you have all them lumps. 75 00:02:46,967 --> 00:02:48,700 -You don't want all them lumps. -All them lumps. 76 00:02:48,767 --> 00:02:50,367 -[Guy] Let's make a mac and cheese. -Let's go. 77 00:02:50,367 --> 00:02:52,166 Put our eggs in. Salt. 78 00:02:52,166 --> 00:02:53,100 Garlic powder. 79 00:02:53,166 --> 00:02:55,100 Paprika. White pepper. 80 00:02:55,100 --> 00:02:57,100 -[Guy] Melted butter. Can we add the cream? -Yes, sir. 81 00:02:57,100 --> 00:02:59,266 We gonna mix this up, and then we're gonna add this 82 00:02:59,266 --> 00:03:00,000 -to our elbow pasta. -[Guy] There you go. 83 00:03:00,000 --> 00:03:01,000 -to our elbow pasta. -[Guy] There you go. 84 00:03:01,066 --> 00:03:02,166 Mix that real good. 85 00:03:02,166 --> 00:03:03,800 [Guy] I assume we're gonna put cheese on top. 86 00:03:03,867 --> 00:03:04,800 [Kenneth] We sure are. 87 00:03:04,800 --> 00:03:08,900 Bake it off at 375 for about 20 minutes. 88 00:03:08,967 --> 00:03:10,400 -[Guy] What have we got left? -Collard greens. 89 00:03:10,467 --> 00:03:11,600 We gonna make our seasoning. 90 00:03:11,667 --> 00:03:13,500 Chicken bouillon. Add a little sugar. 91 00:03:13,567 --> 00:03:15,667 Turmeric. Garlic. Salt. 92 00:03:15,667 --> 00:03:17,367 We're not putting this on here. We're putting it in there? 93 00:03:17,367 --> 00:03:19,166 [Kenneth] We putting it... Yeah, we're putting it in there. 94 00:03:19,166 --> 00:03:20,834 Put in our collard greens. 95 00:03:20,867 --> 00:03:22,467 -[Guy] What have we got here? -Pepper vinegar. You know what pepper vinegar is? 96 00:03:22,467 --> 00:03:24,266 -Yeah. I saw it on your table. -Yeah. 97 00:03:24,266 --> 00:03:25,867 We gonna do some vegetable oil. 98 00:03:25,867 --> 00:03:27,467 [Guy] How long we gonna cook these, boss? 99 00:03:27,467 --> 00:03:29,400 -[Kenneth] 45 minutes. -Got it. 100 00:03:29,467 --> 00:03:30,000 All right. Give it to me. 101 00:03:30,000 --> 00:03:30,867 All right. Give it to me. 102 00:03:30,867 --> 00:03:32,967 [Kenneth] We're gonna debone some oxtail. 103 00:03:32,967 --> 00:03:34,000 Little bit of mac. 104 00:03:34,000 --> 00:03:35,100 Some red rice. 105 00:03:35,166 --> 00:03:36,834 [Guy] What's in the red rice? 106 00:03:36,834 --> 00:03:39,667 [Kenneth] Tomato base sauce with red bell peppers, green bell peppers, 107 00:03:39,667 --> 00:03:43,000 onions, and our own secret seasoning. 108 00:03:43,066 --> 00:03:45,100 We wanna take us some collard greens. 109 00:03:45,166 --> 00:03:46,266 Add our meat. 110 00:03:46,266 --> 00:03:48,767 Blend this all together. We gonna take our egg roll. 111 00:03:48,767 --> 00:03:52,567 -Take it out. -I'm just gonna check the rice for scientific purposes. Mmm. 112 00:03:52,567 --> 00:03:55,000 I'm so glad I don't live here. I'd be a dead man. 113 00:03:55,066 --> 00:03:56,100 Not dead, just a little heavier. 114 00:04:02,400 --> 00:04:04,166 What do you think? It's good? 115 00:04:04,166 --> 00:04:05,667 Good's an understatement. 116 00:04:05,667 --> 00:04:06,967 -Let's fry these. -[Kenneth] All right. 117 00:04:13,567 --> 00:04:14,667 Okay. 118 00:04:14,667 --> 00:04:16,667 You got a lot of big flavors inside there. 119 00:04:16,667 --> 00:04:20,000 The richness of the oxtail, the creaminess of that mac and cheese. 120 00:04:20,000 --> 00:04:21,533 -Yeah. -And even those greens 121 00:04:21,533 --> 00:04:23,867 have a little sweetness to it from the sugar that was added into them. 122 00:04:26,166 --> 00:04:27,700 I'm sad that one's gone. 123 00:04:27,767 --> 00:04:29,500 -I'm just down to two now. -[laughs] 124 00:04:30,367 --> 00:04:32,867 Oxtail soul rolls with sides. 125 00:04:32,867 --> 00:04:34,867 The oxtail is rich and savory with the rice. 126 00:04:34,867 --> 00:04:37,500 Then it's wrapped with that real crunchy roll. It's real nice. 127 00:04:37,567 --> 00:04:40,066 Someone recommended it, so I tried it, and I loved it. 128 00:04:40,066 --> 00:04:41,400 [Guy] What makes it so good? 129 00:04:41,467 --> 00:04:44,200 The taste is here. I feel the love. 130 00:04:44,266 --> 00:04:46,066 Anybody that wants some real soul food, 131 00:04:46,066 --> 00:04:49,600 come to Sisters of the New South and get a full stomach. 132 00:04:51,266 --> 00:04:53,467 -How many different items are on here? -A lot. 133 00:04:53,467 --> 00:04:55,000 We do shrimp and grits every day. 134 00:04:55,000 --> 00:04:58,300 Barbecue ribs, fried chicken, baked chicken, turkey wings, 135 00:04:58,367 --> 00:05:00,000 smothered pork chop, liver and onions, hamburgers, steaks. 136 00:05:00,000 --> 00:05:00,967 smothered pork chop, liver and onions, hamburgers, steaks. 137 00:05:00,967 --> 00:05:02,967 And we don't forget the peach cobbler. 138 00:05:02,967 --> 00:05:04,567 [Kenneth] Peach cobbler ready! 139 00:05:04,567 --> 00:05:07,200 It's fresh Georgia peaches and couldn't be better. 140 00:05:07,266 --> 00:05:10,600 -Georgia peach cobbler. -Walk me through it, boss. 141 00:05:10,667 --> 00:05:12,567 [Kenneth] A little water. A little bit of butter. 142 00:05:12,567 --> 00:05:14,200 Egg. Sugar. 143 00:05:14,266 --> 00:05:16,900 -I assume this is the crust we're making. -This is the crust. 144 00:05:16,967 --> 00:05:21,266 Shortening. Add it to our flour and mix it real well. 145 00:05:21,266 --> 00:05:25,000 -Gonna add our mixture. -[Guy] Just tacky enough that it'll hold together. 146 00:05:25,000 --> 00:05:27,767 So just lightly roll this out. Almost like we're making a biscuit. 147 00:05:27,767 --> 00:05:29,433 Exactly. 148 00:05:29,433 --> 00:05:30,000 [Guy] So we're gonna bake this ahead of time without the peaches in it. 149 00:05:30,000 --> 00:05:31,600 [Guy] So we're gonna bake this ahead of time without the peaches in it. 150 00:05:31,667 --> 00:05:33,767 -so it gets nice and crusty on the bottom. -Yes. 151 00:05:33,767 --> 00:05:34,767 While that's going, we'll make the filling. 152 00:05:34,767 --> 00:05:36,600 -Yes. -Got it. 153 00:05:36,667 --> 00:05:39,600 -Peaches are peeled. This is a staple in Georgia. -Staple. 154 00:05:39,667 --> 00:05:41,967 Water. Vanilla flavoring. 155 00:05:41,967 --> 00:05:44,400 Sugar. Butter. Nutmeg. 156 00:05:44,467 --> 00:05:46,400 Cinnamon. Brown sugar. 157 00:05:46,467 --> 00:05:48,767 -[Guy] And then the cornstarch slurry. -Yes. 158 00:05:48,767 --> 00:05:50,100 [Guy] Fresh peaches. 159 00:05:50,100 --> 00:05:52,767 This goes into the blind-baked crust, on the bottom. 160 00:05:52,767 --> 00:05:54,266 We have the other crust on the top of that. 161 00:05:54,266 --> 00:05:56,266 -And then bake it off again. -[Kenneth] Yes, sir. 162 00:05:56,266 --> 00:05:59,266 -Let's see this. -All right. You ready for the flavor of the South? 163 00:05:59,266 --> 00:06:00,000 -Here we go. -[Guy] Look at this. 164 00:06:00,000 --> 00:06:01,000 -Here we go. -[Guy] Look at this. 165 00:06:04,867 --> 00:06:06,867 That is about one of the most honest desserts 166 00:06:06,867 --> 00:06:09,800 I've had in the last 10 years on Triple D. 167 00:06:09,867 --> 00:06:12,266 The simple biscuit crust. 168 00:06:13,567 --> 00:06:15,967 It's a little bit of sugar. It's a little bit of vanilla. 169 00:06:15,967 --> 00:06:17,867 You're highlighting the peach. 170 00:06:17,867 --> 00:06:19,066 -Outstanding. -Thank you, sir. 171 00:06:19,900 --> 00:06:21,000 [Vicky] Peach cobbler. 172 00:06:21,066 --> 00:06:23,367 The peach cobbler- delicious. 173 00:06:23,367 --> 00:06:26,667 Love the crust in it and those Georgia peaches. 174 00:06:26,667 --> 00:06:28,000 Can't beat it. You gonna sleep right after. 175 00:06:28,000 --> 00:06:29,467 I was just gonna say. Can you get out of here 176 00:06:29,467 --> 00:06:30,000 without falling asleep at the table? 177 00:06:30,000 --> 00:06:30,700 without falling asleep at the table? 178 00:06:30,767 --> 00:06:31,700 You'll go to sleep right after. 179 00:06:31,700 --> 00:06:33,467 [Vicky] Fried shrimp and tilapia. 180 00:06:33,467 --> 00:06:36,567 I'm telling you. You guys do not know what blessing you have here. 181 00:06:36,567 --> 00:06:38,367 -Yeah, we do. -You do? 182 00:06:38,367 --> 00:06:39,667 Oh, yes. 183 00:06:39,667 --> 00:06:41,200 If you come to Sisters, you've come to the right place. 184 00:06:41,266 --> 00:06:43,066 [Guy] You're on of a kind. 185 00:06:43,066 --> 00:06:45,767 The only problem I have is it's only a half-hour show, 186 00:06:45,767 --> 00:06:48,767 and it's gonna take me that long to work through the line of food. 187 00:06:48,767 --> 00:06:50,266 -[laughs] Don't worry about it. -I can come back? 188 00:06:50,266 --> 00:06:51,467 -You can come back anytime. -Yeah. 189 00:06:51,467 --> 00:06:52,700 -Yeah. I'd come back next week... -See you tomorrow. 190 00:06:52,767 --> 00:06:54,166 ...but I'll probably see you tomorrow. 191 00:06:57,066 --> 00:06:59,700 Up next, we're headed over to Tybee Island... 192 00:06:59,767 --> 00:07:00,000 Live on the edge, buddy. 193 00:07:00,000 --> 00:07:00,834 Live on the edge, buddy. 194 00:07:00,834 --> 00:07:03,500 ...for familiar favorites gone fancy. 195 00:07:03,567 --> 00:07:07,567 It really is a much more elevated chili dog than most people would expect. 196 00:07:07,567 --> 00:07:10,367 ...at a spot that couldn't be more chill. 197 00:07:10,367 --> 00:07:13,166 This is not your common, everyday local beachside joint. 198 00:07:19,166 --> 00:07:21,000 So, I'm right up the coast of Savannah, Georgia 199 00:07:21,000 --> 00:07:23,400 on highway 80, in Tybee Island 200 00:07:23,467 --> 00:07:26,100 to check out a joint where two bartenders from Savannah 201 00:07:26,100 --> 00:07:27,667 came out here, and they said, 202 00:07:27,667 --> 00:07:29,100 "We wanna make a place for the locals. 203 00:07:29,100 --> 00:07:31,667 We wanna take everyday food but kind of chef it up a bit." 204 00:07:31,667 --> 00:07:33,467 They say they do a Champagne and hot dogs. 205 00:07:33,467 --> 00:07:34,867 This is Sea Wolf Tybee. 206 00:07:35,667 --> 00:07:37,467 Got a fish dip up. 207 00:07:37,467 --> 00:07:41,166 I will show up for any place with hot dogs and Champagne, especially in neon. 208 00:07:41,166 --> 00:07:42,066 Fish dip for you. 209 00:07:42,066 --> 00:07:43,808 It's a great little quirky place. 210 00:07:43,808 --> 00:07:44,100 It's a great little quirky place. 211 00:07:44,100 --> 00:07:45,867 Worth going out to Tybee just for the food. 212 00:07:45,867 --> 00:07:47,867 -Is this a normal Georgia joint? -Not at all. 213 00:07:47,867 --> 00:07:51,166 The food here is creative and somewhat unusual. 214 00:07:51,166 --> 00:07:55,567 [Guy] Unusual is exactly what Andrew Ripley and Tom Worley were aiming for 215 00:07:55,567 --> 00:07:57,867 when they set up shop on the island. 216 00:07:57,867 --> 00:08:01,166 And Chef Thomas James came along for the ride. 217 00:08:01,166 --> 00:08:03,567 Tybee's the last beach bum island. 218 00:08:03,567 --> 00:08:04,734 This is where you just come to relax. 219 00:08:04,767 --> 00:08:07,800 Being in front of the locals is really important to us. 220 00:08:07,867 --> 00:08:09,500 [Guy] What a fun joint, man. 221 00:08:09,500 --> 00:08:13,467 It's eclectic. It's always something different for you and different hot dogs. 222 00:08:13,467 --> 00:08:13,808 [Thomas] Dropping dogs for the Glizzy. 223 00:08:13,808 --> 00:08:15,166 [Thomas] Dropping dogs for the Glizzy. 224 00:08:15,166 --> 00:08:18,400 The Glizzy Dog's my favorite, you know, if you can fit it into your mouth. 225 00:08:18,467 --> 00:08:20,266 -We are making a chili dog. -Absolutely. 226 00:08:20,266 --> 00:08:21,467 [Thomas] The Glizzy. 227 00:08:21,467 --> 00:08:22,867 A little oil in the pan. 228 00:08:22,867 --> 00:08:25,300 We're gonna add the brisket, chuck, and ribeye. 229 00:08:25,367 --> 00:08:28,000 -Some ground pork here. -Brown all the meat before we hit everything else? 230 00:08:28,000 --> 00:08:29,367 [Thomas] Some diced onions. 231 00:08:29,367 --> 00:08:31,900 Carrots and celery. 232 00:08:31,967 --> 00:08:33,433 Gonna stir that around a little bit. 233 00:08:33,433 --> 00:08:35,567 -I mean, are we making a Cincinnati chili or a... -Cleveland chili. 234 00:08:35,567 --> 00:08:38,100 -That's what I meant. It's not Cincinnati. -[chuckles] Cincinnati. 235 00:08:38,100 --> 00:08:39,867 Chili powder. Oregano. 236 00:08:39,867 --> 00:08:42,000 Ancho powder. Chipotle powder. 237 00:08:42,000 --> 00:08:43,808 Some ground cloves. Bay leaves. And some cumin. 238 00:08:43,808 --> 00:08:45,000 Some ground cloves. Bay leaves. And some cumin. 239 00:08:45,000 --> 00:08:46,800 Let those start blooming in here. 240 00:08:46,867 --> 00:08:49,300 Take a little red wine vinegar and deglaze this pan. 241 00:08:49,367 --> 00:08:51,100 -[Guy] Worcestershire. -[Thomas] Tomato juice. 242 00:08:51,166 --> 00:08:53,166 -And some beans going in this. -[Thomas] Absolutely. 243 00:08:53,166 --> 00:08:55,266 -Let this cook down. -[Thomas] Pulse that a couple times. 244 00:08:56,000 --> 00:08:57,867 -Next up. -[Thomas] Chorizo crema. 245 00:08:57,867 --> 00:09:00,400 Some garlic powder. Fresh ground black pepper. 246 00:09:00,467 --> 00:09:02,567 Guajillo pepper. Smoked paprika. 247 00:09:02,567 --> 00:09:05,000 -Cumin. Finish that with some salt. -[Guy] Got it. 248 00:09:05,000 --> 00:09:07,600 Some sour cream here. We're gonna take this chorizo blend that we just made. 249 00:09:07,667 --> 00:09:09,900 Take one lime. Little bit of zest off of here. 250 00:09:09,967 --> 00:09:11,133 -And the juice, too. -[Guy] All right. 251 00:09:11,166 --> 00:09:12,667 [Thomas] Take these hot dogs straight out of the beer. 252 00:09:12,667 --> 00:09:13,808 Give them a little time on the flat top here. 253 00:09:13,808 --> 00:09:14,266 Give them a little time on the flat top here. 254 00:09:14,266 --> 00:09:15,400 Transfer those over. 255 00:09:15,467 --> 00:09:18,600 -That's a Australian Wagyu. -Of course it is. 256 00:09:18,667 --> 00:09:20,266 [Thomas] We're gonna add that chili. 257 00:09:20,266 --> 00:09:21,967 Drizzle that chorizo crema we made. 258 00:09:21,967 --> 00:09:23,500 Thomasville Tomme Cheddar. 259 00:09:24,667 --> 00:09:27,100 -Try that. -Trying to cut down actually, but... 260 00:09:27,100 --> 00:09:28,600 [Thomas] Put the Cheddar right on top here. 261 00:09:28,667 --> 00:09:30,467 That Cheddar's so tangy. It gets you right there. 262 00:09:30,467 --> 00:09:32,800 [Thomas] Gonna finish this with a little micro cilantro, as well. 263 00:09:32,867 --> 00:09:35,300 There's no way I'm picking it up and it's not gonna look like a hot mess. 264 00:09:35,367 --> 00:09:37,200 [Thomas] It's a chili dog. It's supposed to be a hot mess. 265 00:09:37,266 --> 00:09:39,800 [Guy] There's nothing about this dog that I don't love. 266 00:09:40,667 --> 00:09:42,567 Oh, my goodness. That chili, bro. 267 00:09:42,567 --> 00:09:43,808 Get me a bowl of it, please. 268 00:09:43,808 --> 00:09:44,000 Get me a bowl of it, please. 269 00:09:45,400 --> 00:09:48,400 The dog, it's got a nice little crust on the outside of it, 270 00:09:48,467 --> 00:09:50,967 and then it's tender, like, fillet tender on the inside. 271 00:09:50,967 --> 00:09:52,967 And the beer is a great kiss. 272 00:09:54,367 --> 00:09:58,066 Love the crema and these little nibs of hard Cheddar are delicious. 273 00:09:58,066 --> 00:10:02,100 It really is a much more elevated chili dog than most people would expect. 274 00:10:02,100 --> 00:10:03,266 It's delicious. 275 00:10:03,266 --> 00:10:04,700 [server] And the Glizzy dog. 276 00:10:04,700 --> 00:10:07,266 The beef is just so juicy, and it's got a really good snap to it. 277 00:10:07,266 --> 00:10:09,867 [man] Truly phenomenal. Get the crema with it, and boom, 278 00:10:09,867 --> 00:10:11,767 it just kind of mellows it all out. 279 00:10:11,767 --> 00:10:13,808 It's a classical hot dog done really, really well. 280 00:10:13,808 --> 00:10:15,467 It's a classical hot dog done really, really well. 281 00:10:15,467 --> 00:10:16,667 A Glizzy and an oyster. 282 00:10:16,667 --> 00:10:19,166 These are friends of my sister, Morgan. 283 00:10:19,166 --> 00:10:22,200 Tell me about Tybee. This island's crazy. 284 00:10:22,266 --> 00:10:23,467 It's a small community. 285 00:10:23,467 --> 00:10:26,600 Sea Wolf has definitely taken it to the next level. 286 00:10:26,667 --> 00:10:28,567 [man] It's an island, so any seafood dish that they've got 287 00:10:28,567 --> 00:10:30,567 is what I usually go for 'cause that's the fresh seafood. 288 00:10:30,567 --> 00:10:32,100 [Thomas] Dirty prawns are up. 289 00:10:32,100 --> 00:10:34,200 Gotta have the dirty prawns. They're amazing. 290 00:10:34,266 --> 00:10:36,000 [woman 2] The jam that comes on top of it, 291 00:10:36,000 --> 00:10:38,567 it kind of gives it a little unexpected kick. 292 00:10:38,567 --> 00:10:40,700 -All right. What are we making, Chef? -Dirty prawns dish. 293 00:10:40,767 --> 00:10:42,266 We're gonna start with some prawns here. 294 00:10:42,266 --> 00:10:43,667 These are already shelled and deveined. 295 00:10:43,667 --> 00:10:43,808 -[Guy] And these are local, fresh... -Georgia shrimp. 296 00:10:43,808 --> 00:10:45,567 -[Guy] And these are local, fresh... -Georgia shrimp. 297 00:10:45,567 --> 00:10:48,467 Little bit of salt and pepper. Season these up. 298 00:10:48,467 --> 00:10:49,667 Local Greg's Famous hot sauce. 299 00:10:49,667 --> 00:10:50,867 He makes it especially for us. 300 00:10:50,867 --> 00:10:52,467 We get those nice and coated. 301 00:10:52,467 --> 00:10:54,767 -We'll leave these shrimp overnight. -[Guy] Marinating in this. 302 00:10:54,767 --> 00:10:57,166 -Next up. -[Thomas] We're gonna make our base for our dirty rice. 303 00:10:57,166 --> 00:10:59,667 Like, true, Louisiana, Cajun-style dirty rice? 304 00:10:59,667 --> 00:11:01,000 Close to it as we can. 305 00:11:01,000 --> 00:11:02,667 Some onions and some celery. 306 00:11:02,667 --> 00:11:04,266 Peppers and pancetta. 307 00:11:04,266 --> 00:11:06,266 Raw bacon in there, too? Live on the edge, buddy. 308 00:11:08,367 --> 00:11:11,166 We're just gonna transfer this over to a hot pan and start cooking that down. 309 00:11:11,166 --> 00:11:12,567 [Guy] Bring some of the moisture out. 310 00:11:12,567 --> 00:11:13,808 -We're gonna deglaze with our Worcestershire sauce. -[Guy] Okay. 311 00:11:13,808 --> 00:11:14,700 -We're gonna deglaze with our Worcestershire sauce. -[Guy] Okay. 312 00:11:14,767 --> 00:11:15,667 [Thomas] Some garlic. 313 00:11:15,667 --> 00:11:16,867 House Cajun seasoning. 314 00:11:16,867 --> 00:11:18,066 What's in the Cajun seasoning? 315 00:11:18,066 --> 00:11:21,667 Paprika, garlic, coriander, a little bit of all-spice, 316 00:11:21,667 --> 00:11:24,200 cumin, celery seed, salt and pepper, 317 00:11:24,266 --> 00:11:25,667 chipotle pepper, oregano. 318 00:11:25,667 --> 00:11:27,200 Good little bit of heat in there. 319 00:11:27,200 --> 00:11:28,867 [Thomas] And some extra Chipotle, give a little bit of spice. 320 00:11:28,867 --> 00:11:32,066 Once that's all cooked down, I'm gonna add a veggie stock we made. 321 00:11:32,066 --> 00:11:35,300 So once this gets up to a boil, we add our blended chicken livers. 322 00:11:35,367 --> 00:11:37,367 -[Guy] A good amount of chicken livers. -Oh, absolutely. 323 00:11:37,367 --> 00:11:38,667 That's what makes dirty rice. 324 00:11:38,667 --> 00:11:39,967 [Thomas] I'm gonna reduce it a little bit. 325 00:11:39,967 --> 00:11:41,567 -What have we got left? -Our red pepper jam. 326 00:11:41,567 --> 00:11:43,767 Minced red pepper. Add some sugar to that. 327 00:11:43,767 --> 00:11:43,808 Little bit of salt here. Some water. 328 00:11:43,808 --> 00:11:45,767 Little bit of salt here. Some water. 329 00:11:47,066 --> 00:11:49,266 Stir this up and just let it reduce down. 330 00:11:49,266 --> 00:11:51,900 -Cilantro. -Okay, Chef, let's see it. 331 00:11:51,967 --> 00:11:53,700 Cooked dirty rice. 332 00:11:53,767 --> 00:11:55,867 I'm gonna take that mix we just made, pour that over the rice. 333 00:11:55,867 --> 00:11:58,200 -How do we cook the shrimp for service? -[Thomas] On the flat top. 334 00:11:58,266 --> 00:11:59,867 I'm gonna start with the dirty rice right here. 335 00:11:59,867 --> 00:12:01,066 Make a nice mound of that. 336 00:12:01,066 --> 00:12:02,700 Take these prawns here. 337 00:12:02,767 --> 00:12:04,967 Then we also have that pepper jelly that we made. 338 00:12:04,967 --> 00:12:06,500 Nice micro cilantro here. 339 00:12:06,567 --> 00:12:08,066 [Guy] Just what I expected to find here. 340 00:12:08,066 --> 00:12:11,600 -Champagne and hot dogs. Micro cilantro. -[Thomas] That's it. 341 00:12:11,667 --> 00:12:13,808 Delicious. The shrimp, until you've come down here and had it, 342 00:12:13,808 --> 00:12:14,867 Delicious. The shrimp, until you've come down here and had it, 343 00:12:14,867 --> 00:12:18,400 you really don't know how plump and how much flavor. 344 00:12:18,467 --> 00:12:20,867 I mean, there really is something that's lost in freezing. 345 00:12:22,266 --> 00:12:23,867 Good eat on the shrimp. 346 00:12:23,867 --> 00:12:26,967 Nice contrast with the sweetness coming out of the red pepper jelly. 347 00:12:26,967 --> 00:12:28,567 Love the dirty rice. 348 00:12:28,567 --> 00:12:29,900 You got a lot going on. 349 00:12:29,967 --> 00:12:32,200 Chef, this is not what I was expecting. 350 00:12:32,266 --> 00:12:34,400 I did not see it coming, folks. 351 00:12:34,467 --> 00:12:36,066 [Thomas] I'm plating four dirty prawns. 352 00:12:36,066 --> 00:12:37,667 The prawns are huge and beautiful. 353 00:12:37,667 --> 00:12:41,767 You've got the flavor and the spice to the rice that makes it really hit. 354 00:12:41,767 --> 00:12:43,808 The red pepper jelly- the perfect blend of, like, sweet and spicy. 355 00:12:43,808 --> 00:12:46,300 The red pepper jelly- the perfect blend of, like, sweet and spicy. 356 00:12:46,367 --> 00:12:48,000 Here's your smorgasbord. 357 00:12:48,066 --> 00:12:49,500 -This is the place to go. -This is the best. 358 00:12:49,567 --> 00:12:53,100 Sooner or later, good food and cocktails is gonna win over anywhere. 359 00:12:53,166 --> 00:12:56,800 [Guy] This is not your common, everyday local beachside joint. 360 00:12:56,867 --> 00:12:59,767 -Absolutely not. -I like that you're not making it too serious. 361 00:12:59,767 --> 00:13:02,166 But if you're gonna do it, let's just do it right. 362 00:13:02,166 --> 00:13:04,467 My motto. Great job. 363 00:13:07,300 --> 00:13:09,266 Coming up, a sister-run cafe... 364 00:13:09,266 --> 00:13:10,667 Delicious food. 365 00:13:10,667 --> 00:13:12,867 ...giving back to Afghanistan... 366 00:13:12,867 --> 00:13:13,808 I'm in awe. 367 00:13:13,808 --> 00:13:13,834 I'm in awe. 368 00:13:13,834 --> 00:13:16,500 ...by bringing Afghanistan to Boise. 369 00:13:16,567 --> 00:13:18,000 That's too beautiful to eat. 370 00:13:24,767 --> 00:13:27,066 -All right, Hunter. -I'm Ryder, but it's fine. 371 00:13:27,066 --> 00:13:28,100 Okay. Ryder. 372 00:13:28,100 --> 00:13:29,700 We're here in Boise, Idaho. 373 00:13:29,767 --> 00:13:31,667 Now, a Triple D joint has gotta have great food, 374 00:13:31,667 --> 00:13:33,200 great character, and a great story. 375 00:13:33,266 --> 00:13:34,400 Does this story have good food? 376 00:13:34,467 --> 00:13:36,100 Oh, this story has fantastic food. 377 00:13:36,100 --> 00:13:39,600 This is Sunshine Spice bakery and cafe, but that's a good question. 378 00:13:39,667 --> 00:13:43,000 [Bahar] We have dumplings, original soup, and saffron pudding. 379 00:13:43,000 --> 00:13:46,867 Sunshine Spice Cafe is definitely a gem in the treasure valley. 380 00:13:46,867 --> 00:13:48,567 [Bahar] All right. The order is ready. 381 00:13:48,567 --> 00:13:49,632 What was the attraction? How'd you find the place? 382 00:13:49,632 --> 00:13:50,600 What was the attraction? How'd you find the place? 383 00:13:50,667 --> 00:13:52,400 My girlfriend brought me in and just got hooked. 384 00:13:52,467 --> 00:13:54,667 -I usually get two of everything. -Two of everything. 385 00:13:54,667 --> 00:13:57,166 I trust these ladies. They know what they're doing. 386 00:13:57,166 --> 00:13:58,200 Got it. 387 00:13:58,200 --> 00:13:59,967 [Guy] The ladies are the Sham sisters, 388 00:13:59,967 --> 00:14:02,367 who came to the States from Afghanistan in 2003, 389 00:14:02,367 --> 00:14:07,100 and a visit back there in 2016 inspired them to open this joint... 390 00:14:07,100 --> 00:14:08,834 How are you doing, guys? 391 00:14:08,834 --> 00:14:11,367 [Guy] ...where they could share their Afghani flavors with their neighbors 392 00:14:11,367 --> 00:14:15,300 and share their profits with widowed and single women back home. 393 00:14:15,367 --> 00:14:18,300 I was told a lot of the proceeds from the restaurant 394 00:14:18,367 --> 00:14:19,632 -go to supporting Afghani women. -Yes. 395 00:14:19,632 --> 00:14:20,166 -go to supporting Afghani women. -Yes. 396 00:14:20,166 --> 00:14:22,600 We're just trying to send them some money 397 00:14:22,667 --> 00:14:26,367 so at least they can have some food on their table or they pay their rent. 398 00:14:26,367 --> 00:14:27,867 -I'm in awe. -Oh, thank you. 399 00:14:27,867 --> 00:14:29,600 You're warriors. What are we gonna make? 400 00:14:29,667 --> 00:14:32,800 -Today, we are making mantoo. It's a dumpling. -[Guy] Okay. 401 00:14:32,867 --> 00:14:34,367 -Oh. -[laughter] 402 00:14:34,367 --> 00:14:35,600 -We love dumplings. -Oh, good. 403 00:14:35,667 --> 00:14:37,767 -[Guy] Okay. -[Bahar] Dumpling is ready. 404 00:14:37,767 --> 00:14:41,867 It's this beef dumpling with sour cream, chives. 405 00:14:41,867 --> 00:14:45,467 The perfect bite size, and the sauce is just delicious. 406 00:14:45,467 --> 00:14:47,667 -What are we making first? -We are making the dumpling. 407 00:14:47,667 --> 00:14:49,632 -Let's go. -Oil. Onion. 408 00:14:49,632 --> 00:14:50,166 -Let's go. -Oil. Onion. 409 00:14:50,166 --> 00:14:51,233 These are the seasonings. 410 00:14:51,266 --> 00:14:53,867 Coriander. We call it [speaks in own language]. 411 00:14:53,867 --> 00:14:55,000 Oh, that's what we call it, too. 412 00:14:55,066 --> 00:14:56,367 -Oh, really? -[laughter] 413 00:14:56,367 --> 00:14:59,066 [Bahar] The black pepper and the cumin. 414 00:14:59,066 --> 00:15:00,166 Blend it together. 415 00:15:00,166 --> 00:15:01,500 I add the meat. 416 00:15:01,567 --> 00:15:03,000 -Do you want the spice? -[Bahar] Yes. 417 00:15:03,066 --> 00:15:04,567 [Guy] Now the salt. 418 00:15:04,567 --> 00:15:06,667 -So now once this is cooked, we're gonna cool it down. -[Bahar] Yes. 419 00:15:06,667 --> 00:15:09,200 -Okay. -So now we have the wonton sheets. 420 00:15:09,266 --> 00:15:11,266 Put Ryder. He'll jump in and help you out. 421 00:15:12,066 --> 00:15:13,367 [Bahar] We close like this. 422 00:15:14,166 --> 00:15:15,867 So this is how it looks. 423 00:15:15,867 --> 00:15:19,567 -Is that too much? -Don't put too much. Yeah. Because you cannot close them. 424 00:15:19,567 --> 00:15:19,632 -[Ryder] Like this? Okay. -[Bahar] Yes. 425 00:15:19,632 --> 00:15:21,166 -[Ryder] Like this? Okay. -[Bahar] Yes. 426 00:15:21,166 --> 00:15:23,000 -A lot of folds. -Yeah. 427 00:15:23,066 --> 00:15:25,200 Kind of looks like the one she made, but got hit by a truck. 428 00:15:25,266 --> 00:15:26,266 -[laughs] -Kind of. 429 00:15:27,100 --> 00:15:29,767 -Okay. So it was this one. -Yes. 430 00:15:29,767 --> 00:15:31,200 -[Guy] This one. -[Bahar] Uh-huh. 431 00:15:31,266 --> 00:15:33,100 -This one. -[Bahar] Yes. 432 00:15:33,166 --> 00:15:35,266 -They're beautiful. You drop them in. -[Bahar] Yes. 433 00:15:35,266 --> 00:15:36,567 -You steam them to order? -Yes. 434 00:15:37,667 --> 00:15:39,867 Next is the tomato sauce for the dumplings. 435 00:15:39,867 --> 00:15:42,166 Oil. The onion. 436 00:15:42,166 --> 00:15:44,100 We add the turmeric once it's caramelized. 437 00:15:44,100 --> 00:15:46,166 Turmeric has a little bit of flavor, 438 00:15:46,166 --> 00:15:47,367 but it has this beautiful yellow hue to it. 439 00:15:47,367 --> 00:15:48,600 [Bahar] Tomato paste. 440 00:15:48,667 --> 00:15:49,632 Black pepper. 441 00:15:49,632 --> 00:15:49,967 Black pepper. 442 00:15:49,967 --> 00:15:50,967 The garlic. 443 00:15:50,967 --> 00:15:52,100 Tomatoes. 444 00:15:52,100 --> 00:15:53,100 And then the water? 445 00:15:53,100 --> 00:15:54,500 Now, once it cooks down, 446 00:15:54,500 --> 00:15:56,367 -we hit it with the immersion blender? -[Bahar] Yes. 447 00:15:56,367 --> 00:15:57,400 What are we making now? 448 00:15:57,400 --> 00:15:58,600 -[Bahar] Afghan bread. -[Guy] Okay. 449 00:15:58,667 --> 00:16:01,100 -We eat bread with everything. -Really? 450 00:16:01,166 --> 00:16:02,500 [Bahar] Water. 451 00:16:02,567 --> 00:16:04,266 -[Guy] Is this bloomed yeast? -[Bahar] Yes. 452 00:16:04,266 --> 00:16:06,700 Flour. This is baking powder. 453 00:16:06,767 --> 00:16:09,100 -[Guy] And salt. -[Bahar] And we are mixing this. 454 00:16:09,100 --> 00:16:11,567 -Rest for an hour on a baking sheet? -[Bahar] Yes. 455 00:16:11,567 --> 00:16:14,700 And we let it to rest for another 15 minutes. 456 00:16:14,767 --> 00:16:17,166 -It looks like the focaccia bread we made. -[Guy] Yeah. 457 00:16:17,166 --> 00:16:18,700 [Bahar] We put the poppy seeds. 458 00:16:18,767 --> 00:16:19,632 Okay. In the oven, 350 degrees. 459 00:16:19,632 --> 00:16:20,567 Okay. In the oven, 350 degrees. 460 00:16:20,567 --> 00:16:22,367 367 degrees. 461 00:16:22,367 --> 00:16:24,266 -367 degrees? -Yeah. 462 00:16:24,266 --> 00:16:25,667 367 degrees. 463 00:16:25,667 --> 00:16:26,600 [Bahar] Yes. 464 00:16:26,667 --> 00:16:29,100 For about 15 minutes. 465 00:16:29,166 --> 00:16:33,100 This is the sour cream that goes on the bottom of the dumpling. 466 00:16:33,166 --> 00:16:36,000 -And this is how the tomato sauce turned out. -[Guy] Great. 467 00:16:36,000 --> 00:16:38,367 [Bahar] A little bit more sour cream on the top. 468 00:16:38,367 --> 00:16:41,467 And some green onions, cilantro. 469 00:16:41,467 --> 00:16:42,467 -And dried dill. -Yes. 470 00:16:42,467 --> 00:16:44,567 [Guy] That's too beautiful to eat. 471 00:16:48,266 --> 00:16:49,467 Mmm. Delicious. 472 00:16:49,467 --> 00:16:49,632 Light dough but really flavorful. 473 00:16:49,632 --> 00:16:51,767 Light dough but really flavorful. 474 00:16:51,767 --> 00:16:53,367 -That's good. -[Guy] Right? 475 00:16:53,367 --> 00:16:54,767 -Bread's fantastic. -[Bahar] Yeah. 476 00:16:54,767 --> 00:16:58,266 But the tomato sauce with the sour cream... 477 00:16:58,266 --> 00:17:00,367 I mean, you could eat it by itself. 478 00:17:00,367 --> 00:17:02,767 There's just a lot of different textures from, like, 479 00:17:02,767 --> 00:17:04,867 the soft outer shell to the meat. 480 00:17:04,867 --> 00:17:06,767 I just love that kind of palette 481 00:17:06,767 --> 00:17:08,100 where it's a little bit complicated, 482 00:17:08,166 --> 00:17:09,800 but everything just works perfectly. 483 00:17:09,867 --> 00:17:11,767 [woman 2] Just enough meat with the sauce 484 00:17:11,767 --> 00:17:14,900 and the little cilantro on top is just so yummy. 485 00:17:14,967 --> 00:17:17,166 I love their bread. You could just eat that by itself. 486 00:17:17,166 --> 00:17:19,632 It's one of the best parts. Like, scrape the bowl clean with the bread. 487 00:17:19,632 --> 00:17:19,900 It's one of the best parts. Like, scrape the bowl clean with the bread. 488 00:17:19,967 --> 00:17:21,367 All right. What else are we gonna do? 489 00:17:21,367 --> 00:17:23,767 We're not leaving, just so you know, until we try everything. 490 00:17:23,767 --> 00:17:25,300 [Bahar] Oh, we have soup for you next. 491 00:17:25,367 --> 00:17:26,467 The soup is phenomenal. 492 00:17:26,467 --> 00:17:28,000 -You get the soup ready. We'll be back. -Okay. 493 00:17:28,066 --> 00:17:28,867 Don't go anywhere. 494 00:17:31,967 --> 00:17:33,200 Just so... All right. 495 00:17:33,266 --> 00:17:34,567 Does this story have good food? 496 00:17:34,567 --> 00:17:35,900 Hunter, this is... 497 00:17:35,967 --> 00:17:37,667 -[laughter] -Ryder. Whatever your name is. 498 00:17:39,100 --> 00:17:40,800 Triple D hanging out in Boise, Idaho, 499 00:17:40,867 --> 00:17:43,400 at Sunshine Spice bakery and cafe. 500 00:17:43,467 --> 00:17:47,600 -Fundraising center for women that are in Afghanistan. -Yes. 501 00:17:47,667 --> 00:17:49,867 -Is that all the title? -Yes. [laughs] 502 00:17:49,867 --> 00:17:52,567 Ryder found the dessert case. How was it? 503 00:17:52,567 --> 00:17:55,200 -It was amazing, actually. -I didn't even get one bite of them. 504 00:17:55,266 --> 00:17:57,100 I thought it was a bakery. I thought it was just sweets. 505 00:17:57,166 --> 00:17:58,300 I saw the savory menu. 506 00:17:58,367 --> 00:18:00,700 [Guy] So, you roll into Boise, Idaho. 507 00:18:00,767 --> 00:18:01,258 Who do you connect with? 508 00:18:01,258 --> 00:18:01,867 Who do you connect with? 509 00:18:01,867 --> 00:18:04,367 The Grill Dads. Mark Anderson. Good buddy of ours. 510 00:18:04,367 --> 00:18:07,000 -You live close to here. -Yeah. I drive by this almost every day. 511 00:18:07,066 --> 00:18:09,166 I think this is actually his recommendation. It's the reason I'm here. 512 00:18:09,166 --> 00:18:10,667 [Mark] You could come here just for dessert, 513 00:18:10,667 --> 00:18:11,867 or you could come here for the food. 514 00:18:11,867 --> 00:18:12,967 I mean, there's a hundred reasons. 515 00:18:12,967 --> 00:18:14,700 -This is aash. -[man] Thank you. 516 00:18:14,767 --> 00:18:16,667 The aash, the soup, it's really good. 517 00:18:16,667 --> 00:18:18,000 It's really hearty and filling. 518 00:18:18,000 --> 00:18:19,867 The flavors are way too extraordinary., 519 00:18:19,867 --> 00:18:22,100 This is the Afghan noodle soup. 520 00:18:22,166 --> 00:18:23,100 -Afghan noodle soup. -Yes. 521 00:18:23,166 --> 00:18:24,100 Let's see it. 522 00:18:24,166 --> 00:18:25,667 Oil. The onion. 523 00:18:25,667 --> 00:18:27,500 -[Guy] What is the name of this soup? -[Bahar] Aash. 524 00:18:27,567 --> 00:18:28,967 -Aash? -Yes. 525 00:18:28,967 --> 00:18:31,258 -[Guy] Turmeric. -[Bahar] Garlic. Tomato paste. 526 00:18:31,258 --> 00:18:31,800 -[Guy] Turmeric. -[Bahar] Garlic. Tomato paste. 527 00:18:31,867 --> 00:18:33,800 Adding the tomatoes. 528 00:18:33,867 --> 00:18:35,166 Curly parsley. 529 00:18:35,200 --> 00:18:36,467 -[Guy] The curly parsley. Okay. -[Bahar] Yes. 530 00:18:36,467 --> 00:18:37,700 Spinach. 531 00:18:37,767 --> 00:18:39,166 Then the kidney beans. 532 00:18:39,166 --> 00:18:40,567 Chickpeas. 533 00:18:40,567 --> 00:18:42,567 And this has gotta be one of the biggest staples. The lentils. 534 00:18:42,567 --> 00:18:43,700 The lentils. Yes. 535 00:18:43,767 --> 00:18:44,900 You get mental for the lentil. 536 00:18:44,900 --> 00:18:48,000 -Half the world survives on lentils. Yeah. -Yes. 537 00:18:48,066 --> 00:18:49,800 Salt. Water. 538 00:18:49,867 --> 00:18:51,367 -You want me to do it? -Yes. 539 00:18:53,100 --> 00:18:55,467 So we let them cook for 30 minutes. 540 00:18:55,467 --> 00:18:57,100 [Guy] Till the lentils rehydrate. 541 00:18:57,166 --> 00:18:59,367 -Do we cook the noodles in the sauce? -Yes. 542 00:18:59,367 --> 00:19:00,333 Awesome. 543 00:19:00,367 --> 00:19:01,258 -Yeah. -What kind of noodle is it? 544 00:19:01,258 --> 00:19:01,634 -Yeah. -What kind of noodle is it? 545 00:19:01,634 --> 00:19:04,667 It's a Persian noodle. Just water, flour, and some salt. 546 00:19:04,667 --> 00:19:08,000 I let them cook for about 10 to 15 minutes. 547 00:19:08,000 --> 00:19:09,300 Now our soup is ready. 548 00:19:09,367 --> 00:19:11,467 Now, I don't want you filling up on this soup here 549 00:19:11,467 --> 00:19:13,000 'cause there's a lot more pastries you have to eat. 550 00:19:13,066 --> 00:19:14,967 -[laughs] -Little piggy. 551 00:19:14,967 --> 00:19:15,900 All right. 552 00:19:15,900 --> 00:19:19,000 Add some sour cream and dry dill. 553 00:19:22,400 --> 00:19:24,767 [Guy] It's a very light soup, in terms of texture. 554 00:19:24,767 --> 00:19:26,767 But very strong in flavor. 555 00:19:26,767 --> 00:19:28,367 There's a lot going on in this soup. 556 00:19:28,367 --> 00:19:29,400 Love the noodles and the beans. 557 00:19:31,567 --> 00:19:32,867 I mean, a really delicious soup. 558 00:19:32,867 --> 00:19:35,266 Very simple, common ingredients that we've all had. 559 00:19:35,266 --> 00:19:39,600 -Mmm-hmm. -But really hearty and very flavorful. 560 00:19:39,667 --> 00:19:43,300 -What do you think? -There's a lot going on. I can't decide on one taste. 561 00:19:43,367 --> 00:19:45,567 -This is delicious. -Thank you. 562 00:19:46,667 --> 00:19:48,000 Soup is ready! 563 00:19:48,000 --> 00:19:49,967 With the noodles and the beans, it's really filling. 564 00:19:49,967 --> 00:19:51,867 And the flavors pair together. 565 00:19:51,867 --> 00:19:54,667 It kind of reminds me of, like, a stew, almost. 566 00:19:54,667 --> 00:19:58,000 I didn't even realize there was no meat in it because it was so yummy. 567 00:19:58,066 --> 00:20:01,100 Like, the flavors and, like, those noodles are, like, extra, like, thick. 568 00:20:01,100 --> 00:20:01,258 It's really good. 569 00:20:01,258 --> 00:20:02,100 It's really good. 570 00:20:02,166 --> 00:20:03,667 [Bahar] Take this to the customers. 571 00:20:03,667 --> 00:20:06,400 I love coming here because the girls are very welcoming. 572 00:20:06,467 --> 00:20:07,767 You're welcome. 573 00:20:07,767 --> 00:20:11,367 The food is incredible. This is such a welcoming community. 574 00:20:11,367 --> 00:20:13,400 If you don't go, you should go. 575 00:20:13,467 --> 00:20:15,200 -[Guy] Delicious. -[Bahar] Thank you. 576 00:20:15,266 --> 00:20:19,467 The heart that your family has to give back to the women in your country, 577 00:20:19,467 --> 00:20:21,266 it's a perfect example that everybody should follow. 578 00:20:21,266 --> 00:20:24,200 -Everybody can participate in helping somebody else. -Yes. 579 00:20:24,266 --> 00:20:26,166 -You're an amazing woman. -Thank you so much. 580 00:20:26,166 --> 00:20:27,700 -Delicious food. -Yeah. 581 00:20:27,767 --> 00:20:30,367 -I'm glad you like it. -Okay. Before we go, um... 582 00:20:30,367 --> 00:20:31,258 -We're just gonna go check out the deli case. -Okay. 583 00:20:31,258 --> 00:20:32,867 -We're just gonna go check out the deli case. -Okay. 584 00:20:32,867 --> 00:20:34,900 Get a couple things. 585 00:20:34,967 --> 00:20:37,700 -[whispers] Open the trunk of the car. -[laughs] 586 00:20:40,266 --> 00:20:42,500 Was that a road trip or what? 587 00:20:42,567 --> 00:20:46,000 But don't worry. There's plenty more joints all over this great country. 588 00:20:46,066 --> 00:20:49,367 I'll be looking for you next time on Triple D. 589 00:20:49,367 --> 00:20:50,867 Ryder, come on, come on, come on, come on. 590 00:20:50,900 --> 00:20:52,967 -Okay. What'd you get? -I got two of everything. I just finished one. 591 00:20:52,967 --> 00:20:55,066 You finished one? Hurry up. Go. They're coming. 592 00:20:55,066 --> 00:20:57,000 All right. Go. You drive.