1
00:00:00,467 --> 00:00:01,400
Hey, everybody.
2
00:00:01,400 --> 00:00:03,000
I'm Guy Fieri,
and we're rolling out
3
00:00:03,000 --> 00:00:06,533
looking for America's greatest
Diners, Drive-Ins, and Dives.
4
00:00:06,967 --> 00:00:08,200
[Guy] This trip...
5
00:00:08,200 --> 00:00:09,867
-All right,
all right, all right.
-[chuckles]
6
00:00:09,867 --> 00:00:12,166
[Guy] We're heading on
some tasty trips...
7
00:00:12,166 --> 00:00:14,166
Take me to
the Flavortown church,
my friend.
8
00:00:14,166 --> 00:00:17,367
-[Guy] ...back in time.
-What a piece of history.
9
00:00:17,367 --> 00:00:18,967
[Guy] Like an Ohio schoolhouse
10
00:00:18,967 --> 00:00:20,500
with a comfort food
curriculum...
11
00:00:20,500 --> 00:00:23,567
That bite right there,
that's money.
12
00:00:23,567 --> 00:00:26,367
[Guy] ...pizza and wings
on hallowed ground
in Oregon...
13
00:00:26,367 --> 00:00:29,667
It's unconventional
but you really are
delivering with this.
14
00:00:29,667 --> 00:00:30,867
[Guy] ...and in Connecticut...
15
00:00:30,867 --> 00:00:32,166
There you go. Showoff.
16
00:00:32,166 --> 00:00:34,200
[Guy]
...a retro diner throwback...
17
00:00:34,200 --> 00:00:36,200
I'm telling you,
the folks of Stamford
are lucky.
18
00:00:36,200 --> 00:00:38,066
[Guy]
...cranking out the classics.
19
00:00:38,066 --> 00:00:40,734
Cooked the right way,
done the right way,
and it's delicious.
20
00:00:41,700 --> 00:00:45,233
That's all right here,
right now on Triple-D.
21
00:00:57,667 --> 00:01:00,867
On Triple-D,
we have been to a fair amount
of drive-ins,
22
00:01:00,867 --> 00:01:02,467
a lot of dives,
23
00:01:02,467 --> 00:01:03,467
but you know
what we don't see a lot of?
24
00:01:03,467 --> 00:01:04,767
Diners.
25
00:01:04,767 --> 00:01:06,100
Well, unless you're on
the east coast.
26
00:01:06,100 --> 00:01:08,900
So we're about 40 miles north
of New York City
in Connecticut,
27
00:01:08,900 --> 00:01:10,667
and we're gonna check out
a diner.
28
00:01:10,667 --> 00:01:11,667
And not just a small diner.
29
00:01:11,667 --> 00:01:13,967
No, this thing
is 1,200 sq. ft.
30
00:01:13,967 --> 00:01:16,533
I hope you're hungry.
This is The Stamford Diner.
31
00:01:17,667 --> 00:01:19,100
Can I get another
corned beef hash?
32
00:01:19,100 --> 00:01:20,867
There's not another diner
like this.
33
00:01:20,867 --> 00:01:23,367
There's just a fun atmosphere,
there's a lot of activity,
34
00:01:23,367 --> 00:01:24,867
but yet you feel at home.
35
00:01:24,867 --> 00:01:26,400
Cannoli French toast.
36
00:01:26,400 --> 00:01:28,467
[man] They have daily specials
that are unique,
37
00:01:28,467 --> 00:01:30,567
and they do the classics,
I think, better than
anyone else.
38
00:01:30,567 --> 00:01:33,066
[Guy] All this coming from
Ari Thanos,
39
00:01:33,066 --> 00:01:35,100
a guy who mastered
turning tables
40
00:01:35,100 --> 00:01:37,767
well before
he started serving tables.
41
00:01:37,767 --> 00:01:38,767
I was a DJ.
42
00:01:38,767 --> 00:01:40,667
I got flown down
to do a party in Atlanta.
43
00:01:40,667 --> 00:01:42,567
The guy goes,
"I have a diner for sale.
44
00:01:42,567 --> 00:01:43,967
Do you know anybody
who wants to buy it?"
45
00:01:43,967 --> 00:01:45,200
And I was like, "I'm the guy."
46
00:01:45,200 --> 00:01:46,767
-[Guy] What's
the claim to fame now?
-[Ari] Matzo ball soup.
47
00:01:46,767 --> 00:01:49,166
-It's my son's favorite thing.
-I'm a matzo ball soup
junkie.
48
00:01:49,166 --> 00:01:51,266
You think of diners,
you're thinking
matzo ball soup.
49
00:01:51,266 --> 00:01:54,667
Kind of like
a dumpling in soup.
It's great taste.
50
00:01:54,667 --> 00:01:56,767
-All right,
what are we gonna do first?
-Chicken noodle soup.
51
00:01:56,767 --> 00:01:59,800
So we start with
our raw chickens,
our vegetables.
52
00:01:59,800 --> 00:02:01,166
[Guy] So the mirepoix.
53
00:02:01,166 --> 00:02:03,500
[Ari] Our sachet,
sage, thyme, and garlic,
54
00:02:03,500 --> 00:02:04,400
and salt and pepper.
55
00:02:04,400 --> 00:02:05,367
How long is this gonna run?
56
00:02:05,367 --> 00:02:06,567
[Ari] About two, three hours.
57
00:02:06,567 --> 00:02:07,967
All right,
let's get into this soup.
58
00:02:07,967 --> 00:02:10,500
I start with Greek olive oil,
our mirepoix.
59
00:02:10,500 --> 00:02:11,867
-[Guy] Gonna sweat that?
-[Ari] 20 minutes.
60
00:02:11,867 --> 00:02:13,066
[Guy] The pulled chicken.
61
00:02:13,066 --> 00:02:14,600
And add the chicken stock.
62
00:02:14,600 --> 00:02:17,867
We'll let it simmer
for 30 minutes
and hold it for serving.
63
00:02:18,767 --> 00:02:20,000
Next, we make the matzo balls?
64
00:02:20,000 --> 00:02:20,900
That's correct.
65
00:02:20,900 --> 00:02:22,166
Homemade chicken stock,
66
00:02:22,166 --> 00:02:23,300
Greek olive oil again,
67
00:02:23,300 --> 00:02:24,900
eggs, salt and pepper.
68
00:02:24,900 --> 00:02:26,300
And matzo meal.
69
00:02:26,300 --> 00:02:27,800
The matzo meal
is now going to absorb this.
70
00:02:27,800 --> 00:02:29,200
We'll let it sit for one hour.
71
00:02:29,200 --> 00:02:31,166
Are you gonna scoop it
in a measured scoop?
72
00:02:31,166 --> 00:02:35,000
We are like the US mint.
We print matzo balls
equal size all by hand.
73
00:02:35,000 --> 00:02:36,000
That's it.
74
00:02:36,000 --> 00:02:37,300
I'm gonna get a caliper
75
00:02:37,300 --> 00:02:39,266
-and they're gonna be off
by how much?
-1mm.
76
00:02:39,266 --> 00:02:41,567
They'll drop down,
and then within, like,
10 minutes,
77
00:02:41,567 --> 00:02:43,000
they'll start rising up.
78
00:02:43,000 --> 00:02:45,000
So our matzos are ready.
79
00:02:45,000 --> 00:02:47,867
So you can't come down
and get the two best ones
because I have 'em now.
80
00:02:47,867 --> 00:02:50,266
The stock with the chicken
and the mirepoix.
81
00:02:50,266 --> 00:02:52,667
Just thought I would
bring a caliper in
just to check 'em.
82
00:02:52,667 --> 00:02:56,634
We're at 60 point.
Now we go to the other one.
83
00:02:58,000 --> 00:02:59,233
Those are pretty darn close.
84
00:03:02,900 --> 00:03:04,066
That is great chicken stock.
85
00:03:06,200 --> 00:03:07,767
The matzo balls
are super tender.
86
00:03:07,767 --> 00:03:09,066
You look at 'em
and they fall apart.
87
00:03:11,767 --> 00:03:13,100
Oh, that's it.
88
00:03:13,100 --> 00:03:15,166
This is textbook diner
matzo ball soup
89
00:03:15,166 --> 00:03:17,634
cooked the right way,
done the right way,
and it's delicious.
90
00:03:20,100 --> 00:03:21,200
Well done.
91
00:03:21,200 --> 00:03:23,567
-Matzo ball soup.
-[man] The soup is amazing.
92
00:03:23,567 --> 00:03:24,900
It's just got that nice broth.
93
00:03:24,900 --> 00:03:27,867
I need a knife
to cut the big chunks
of chicken.
94
00:03:27,867 --> 00:03:30,500
Everything melds together
very well.
95
00:03:30,500 --> 00:03:32,367
-What's you're favorite thing
on the menu?
-Matzo ball soup.
96
00:03:32,367 --> 00:03:34,767
This is my nephew, Holt.
He's a connoisseur.
97
00:03:34,767 --> 00:03:36,967
-How's the broth there,
Mr. Holt?
-[slurps]
98
00:03:36,967 --> 00:03:38,700
That's it?
You're gonna be quiet now?
99
00:03:38,700 --> 00:03:40,000
This is my agent, Jason Hodes.
100
00:03:40,000 --> 00:03:42,100
If you like shows I do
it's because this guy
101
00:03:42,100 --> 00:03:43,266
has been the one
that's set it all up.
102
00:03:43,266 --> 00:03:44,367
This is a great diner.
103
00:03:44,367 --> 00:03:46,700
This is
a real traditional diner.
104
00:03:46,700 --> 00:03:47,900
It's like
what we grew up with.
105
00:03:47,900 --> 00:03:50,600
[woman] I really love
the nostalgic '50s feelings.
106
00:03:50,600 --> 00:03:52,367
It just kind of
transports you.
107
00:03:52,367 --> 00:03:53,266
Corned beef hash and eggs.
108
00:03:53,266 --> 00:03:55,667
We come at least once a week.
109
00:03:55,667 --> 00:03:58,200
Well, your brother
is a dear friend of mine,
110
00:03:58,200 --> 00:03:59,867
but he didn't tell me
there was a whole gang of you.
111
00:03:59,867 --> 00:04:01,500
[Tom] Oh, my God, hi.
You got the whole team.
112
00:04:01,500 --> 00:04:03,767
-[all laugh]
-Hey. Hey, Tom.
113
00:04:03,767 --> 00:04:06,100
-[Guy] What's your
favorite thing on the menu?
-[woman] Grilled cheese.
114
00:04:06,100 --> 00:04:07,667
[Guy]
We know who the culinarian is.
115
00:04:07,667 --> 00:04:09,166
I like the turkey sandwich.
116
00:04:09,166 --> 00:04:10,567
Hot open turkey.
117
00:04:10,567 --> 00:04:12,967
You come in here in August
and you can have Thanksgiving
on a plate.
118
00:04:12,967 --> 00:04:16,600
The creamy gravy,
and the mashed potatoes,
and the cranberry sauce
119
00:04:16,600 --> 00:04:18,867
just goes all well together.
120
00:04:18,867 --> 00:04:20,367
-And now what are we into?
-Turkey dinner.
121
00:04:20,367 --> 00:04:21,934
And it's available
for breakfast, too.
122
00:04:22,500 --> 00:04:24,000
There you go. Showoff.
123
00:04:24,000 --> 00:04:25,467
We're gonna debone our turkey.
124
00:04:25,467 --> 00:04:27,166
For the sandwich
we're using the turkey breast,
125
00:04:27,166 --> 00:04:28,800
and the rest we make
our turkey gravy with.
126
00:04:28,800 --> 00:04:30,266
[Guy] How much turkey gravy
do you go through?
127
00:04:30,266 --> 00:04:31,667
[Ari] About 50 turkeys a week
like this.
128
00:04:31,667 --> 00:04:34,100
Where is the walk-in
that houses all of this?
129
00:04:34,100 --> 00:04:36,867
-Eight walk-ins here.
-Most restaurants have one.
130
00:04:36,867 --> 00:04:40,000
[Ari] We're gonna truss it up
and we're gonna stick it
in brine.
131
00:04:40,000 --> 00:04:44,266
Water,
equal parts salt and sugar,
garlic, thyme, bay leaves.
132
00:04:44,266 --> 00:04:46,266
-This will brine for how long?
-24 hours.
133
00:04:46,266 --> 00:04:48,166
-Then we season it with?
-Salt and pepper.
134
00:04:48,166 --> 00:04:50,934
[Ari] And we cook it to 165
for approximately two hours.
135
00:04:51,667 --> 00:04:52,800
[Ari]
Now we're gonna make the stock
136
00:04:52,800 --> 00:04:54,767
-for our homemade
turkey gravy.
-Dig it.
137
00:04:54,767 --> 00:04:56,100
[Ari] We add our other parts
of our turkey.
138
00:04:56,100 --> 00:04:58,900
-We add our mirepoix,
fresh thyme.
-Okay.
139
00:04:58,900 --> 00:05:01,500
[Ari]
It's gonna go in the oven
for 30 minutes at 500 degrees,
140
00:05:01,500 --> 00:05:03,266
and then it's ready
to make our stock.
141
00:05:03,266 --> 00:05:06,166
-Take our heavy stuff.
-Great roasted flavor in this.
142
00:05:06,166 --> 00:05:07,867
[Ari] We let it simmer
for two, three hours.
143
00:05:07,867 --> 00:05:09,567
We strain it
and it's ready for gravy.
144
00:05:09,567 --> 00:05:12,000
Make a roux, butter and flour,
turkey stock.
145
00:05:12,000 --> 00:05:13,166
And now the roux.
146
00:05:13,166 --> 00:05:14,867
So we'll let that tighten up.
147
00:05:14,867 --> 00:05:16,667
-What else
comes with this dish?
-Cranberry sauce.
148
00:05:16,667 --> 00:05:17,700
And we're gonna make that?
149
00:05:17,700 --> 00:05:19,367
-From scratch.
-Of course we are.
150
00:05:19,367 --> 00:05:22,467
[Ari]
Add our sugar, orange juice,
cinnamon, lemon zest,
151
00:05:22,467 --> 00:05:24,967
-orange zest, orange slices.
-[Guy] Got it.
152
00:05:24,967 --> 00:05:26,500
After, I would say,
about 30 minutes
153
00:05:26,500 --> 00:05:29,066
when it gets
a little more candied
we'll add our cranberries.
154
00:05:29,066 --> 00:05:30,266
[Guy] And we're gonna
let this cook down.
155
00:05:30,266 --> 00:05:32,300
So turkey's done.
Cool it down a little bit.
156
00:05:32,300 --> 00:05:34,166
-Slice it on a deli slicer.
-You'll reheat?
157
00:05:34,166 --> 00:05:38,266
-A little butter,
chicken stock, turkey gravy.
-And just float that in.
158
00:05:38,266 --> 00:05:39,867
Not cooking it,
just warming it.
159
00:05:40,400 --> 00:05:41,700
[Ari] We go to plating now.
160
00:05:41,700 --> 00:05:43,967
Top it off
with our turkey gravy
161
00:05:43,967 --> 00:05:45,734
and our homemade
cranberry sauce.
162
00:05:48,266 --> 00:05:49,734
Turkey's nice and tender.
163
00:05:50,500 --> 00:05:53,100
The depth of flavor
in that gravy alone,
164
00:05:53,100 --> 00:05:55,634
you can taste the flavor
all the way through.
165
00:05:56,667 --> 00:05:59,233
Your cranberry sauce
is the bomb, by the way.
166
00:06:00,266 --> 00:06:01,233
Gosh, that's good.
167
00:06:02,266 --> 00:06:03,467
Night night.
168
00:06:03,467 --> 00:06:05,367
Open turkey sandwich for you.
169
00:06:05,367 --> 00:06:06,867
Turkey,
I thought it was sliced
just right.
170
00:06:06,867 --> 00:06:08,000
Didn't need a knife.
171
00:06:08,000 --> 00:06:09,900
That sweetness and tartness
of that cranberry sauce
172
00:06:09,900 --> 00:06:11,300
really balances it all out.
173
00:06:11,300 --> 00:06:12,300
[Guy] How's the turkey, sir?
174
00:06:12,300 --> 00:06:13,967
-Absolutely delicious.
-Is it like she makes?
175
00:06:13,967 --> 00:06:15,567
-Better. [laughs]
-[laughs]
176
00:06:15,567 --> 00:06:16,967
Meatloaf stack.
177
00:06:16,967 --> 00:06:18,600
It's reliable,
and the reliability
178
00:06:18,600 --> 00:06:20,100
is what you really want
to have in a diner.
179
00:06:20,100 --> 00:06:21,467
Classic eggs, sunny side up.
180
00:06:21,467 --> 00:06:23,367
Stamford Diner.
This is it for me.
181
00:06:23,367 --> 00:06:25,367
[Guy] I'm telling you,
the folks of Stamford
are lucky.
182
00:06:25,367 --> 00:06:27,266
Now, I'd love to see
what it was like as a DJ.
183
00:06:27,266 --> 00:06:28,634
[whooshes]
184
00:06:30,266 --> 00:06:32,367
[Guy]
Up next, in Redmond, Ohio...
185
00:06:32,367 --> 00:06:33,900
-It's quite the adventure,
my friend.
-[bell dings]
186
00:06:33,900 --> 00:06:35,967
[Guy] ...an old
church-turned-pizzeria...
187
00:06:35,967 --> 00:06:37,767
Really, really is beautiful.
188
00:06:37,767 --> 00:06:39,467
[Guy]
...putting out inspired pie...
189
00:06:39,467 --> 00:06:42,867
You're making crazy pizza
really legit by the way.
190
00:06:42,867 --> 00:06:44,300
[Guy] ...and angelic wings.
191
00:06:44,300 --> 00:06:45,900
I can't lie. I'm in church.
192
00:06:45,900 --> 00:06:47,634
No, I'm not full.
I want a dozen.
193
00:06:49,100 --> 00:06:50,000
-[bleep]
-What a pleasure.
194
00:06:50,000 --> 00:06:51,500
-So nice.
-What a pleasure.
195
00:06:51,500 --> 00:06:53,667
-So glad that you came down.
-And I think you're
more handsome in person.
196
00:06:53,667 --> 00:06:55,200
-Keep that up.
-Yeah.
197
00:06:55,200 --> 00:06:56,867
-You keep that up, girls.
-[bleep]
198
00:06:59,100 --> 00:07:01,100
-[car door shuts]
-Do you ever sit back
and think
199
00:07:01,100 --> 00:07:04,100
what are the streets
of Flavortown paved with?
200
00:07:04,100 --> 00:07:05,467
You know,
we know they got great food.
201
00:07:05,467 --> 00:07:07,867
We know they got
great Chinese food,
Mexican food, Thai food.
202
00:07:07,867 --> 00:07:10,467
Well, anyhow,
I'm here in Redmond, Oregon,
right outside of Bend,
203
00:07:10,467 --> 00:07:12,767
where they're serving pizza
at the pulpit.
204
00:07:12,767 --> 00:07:13,900
-Listen.
-[bell dings]
205
00:07:13,900 --> 00:07:15,367
-Can you hear it?
-[bell dings]
206
00:07:15,367 --> 00:07:17,266
That might be the bells
of Flavortown Church.
207
00:07:17,266 --> 00:07:20,233
-This is
Grace and Hammer Pizzeria.
-[bell dings]
208
00:07:21,567 --> 00:07:23,567
Probably about a minute left
on that Willie.
209
00:07:23,567 --> 00:07:25,867
Church is in session.
Where do we start? [laughs]
210
00:07:25,867 --> 00:07:27,967
Got that dough
starting to rise up in there.
211
00:07:27,967 --> 00:07:31,200
It's a beautiful building
but the food's even better.
212
00:07:31,200 --> 00:07:32,367
You got a hot pie.
213
00:07:32,367 --> 00:07:33,467
[Guy]
What does everybody think
214
00:07:33,467 --> 00:07:35,100
about having a pizza joint
in a church?
215
00:07:35,100 --> 00:07:37,667
Everyone's like, "In a church?
Got to go check it out."
216
00:07:37,667 --> 00:07:41,100
[Guy] It certainly was
a heavenly sight
for Chad and Cinnamon Nemec
217
00:07:41,100 --> 00:07:44,667
when they spotted
this place for sale
while visiting from Austin.
218
00:07:44,667 --> 00:07:46,000
We went home
from our vacation,
219
00:07:46,000 --> 00:07:46,967
and two weeks later
220
00:07:46,967 --> 00:07:48,100
came and put
a contract in, and...
221
00:07:48,100 --> 00:07:49,667
Was it intended to be a house
222
00:07:49,667 --> 00:07:52,100
-or was it intended
to be a pizza joint?
-I wanted a house.
223
00:07:52,100 --> 00:07:55,100
-He wanted a pizzeria.
-It really, really
is beautiful.
224
00:07:55,100 --> 00:07:56,800
[Cinnamon] The building
was built in 1912.
225
00:07:56,800 --> 00:07:58,667
It's on the National
Historic Registry.
226
00:07:58,667 --> 00:08:01,000
-[Guy]
Who's the pastor of pizza?
-[Cinnamon] Adam.
227
00:08:01,000 --> 00:08:03,567
-Where did you learn to cook?
-Just had a passion
for craft things.
228
00:08:03,567 --> 00:08:05,567
Prodigal Pig wrapping up
right now.
229
00:08:05,567 --> 00:08:09,867
The Prodigal Pig's
kind of a twist
on a classic Hawaiian pizza.
230
00:08:09,867 --> 00:08:11,567
All right, so what are we
gonna jump into now?
231
00:08:11,567 --> 00:08:12,467
[Adam] We have a pork butt.
232
00:08:12,467 --> 00:08:13,667
We're gonna be smoking this
233
00:08:13,667 --> 00:08:15,467
and turning it into
pulled pork
234
00:08:15,467 --> 00:08:17,166
for our Prodigal Pig pizza.
235
00:08:17,166 --> 00:08:19,467
-Score the pork butt.
-You're tickling it.
236
00:08:19,467 --> 00:08:21,800
-Scoring is, like,
really cutting into it.
-[laughs]
237
00:08:21,800 --> 00:08:23,266
Gochujang sauce.
238
00:08:23,266 --> 00:08:25,166
-[Guy] Salt and pepper?
-Absolutely.
239
00:08:25,166 --> 00:08:26,266
We're gonna bind this up?
240
00:08:26,266 --> 00:08:27,767
This is a boneless pork butt
241
00:08:27,767 --> 00:08:29,800
-so I don't want it
opening up on the smoker.
-Got you, got you, got you.
242
00:08:29,800 --> 00:08:31,567
[Adam] We're gonna be
smoking it at 225.
243
00:08:31,567 --> 00:08:32,767
Roughly 10 hours.
244
00:08:32,767 --> 00:08:33,800
Free it from its twine,
245
00:08:33,800 --> 00:08:36,767
break it down,
sauce it with some gochujang.
246
00:08:36,767 --> 00:08:38,166
Ready to go on some pizza.
247
00:08:38,166 --> 00:08:40,567
-I assume
we're making some dough.
-Absolutely.
248
00:08:40,567 --> 00:08:42,400
[Adam]
Some bloomed yeast and water.
249
00:08:42,400 --> 00:08:45,000
-What kind of flour?
-A hard red wheat.
250
00:08:45,000 --> 00:08:47,100
- [Guy] What gluten level?
- [Adam] 13.5.
251
00:08:47,100 --> 00:08:49,100
And then a little bit of salt.
252
00:08:49,100 --> 00:08:51,066
-[Guy] Let it mix.
-[Adam] Two minutes.
253
00:08:51,066 --> 00:08:52,667
How long is this gonna get
a chance to proof?
254
00:08:52,667 --> 00:08:54,166
-About 24 hours.
-Whole?
255
00:08:54,166 --> 00:08:56,300
Punch it down
and then let it rise up again
256
00:08:56,300 --> 00:08:58,166
-for another 24 hours.
-[Guy] Got it.
257
00:08:58,166 --> 00:09:00,500
[Adam]
Portion, ball, let it rest.
258
00:09:00,500 --> 00:09:02,100
-What's next?
-Our kalbi sauce.
259
00:09:02,100 --> 00:09:03,800
Black pepper, brown sugar,
260
00:09:03,800 --> 00:09:07,867
garlic, green onion there,
ginger, grated yellow onion,
261
00:09:07,867 --> 00:09:10,367
sesame oil, mirin, soy sauce.
262
00:09:10,367 --> 00:09:13,967
-That's gonna get tight enough
to be the sauce on the base?
-Yeah.
263
00:09:13,967 --> 00:09:15,567
-Next up.
-Pineapple slaw.
264
00:09:15,567 --> 00:09:18,066
-Pineapple on pizza.
-[chuckles] I know
it's a great debate.
265
00:09:18,066 --> 00:09:20,066
-Actually,
I don't care, honestly.
-Okay, okay.
266
00:09:20,066 --> 00:09:21,967
It's your pizza.
Put on it what you want on it.
267
00:09:21,967 --> 00:09:27,100
We got some ginger here,
shallot, chopped cilantro,
pinapple, serranos.
268
00:09:27,100 --> 00:09:29,100
-[Adam]
Add a little bit of heat.
-[Guy] Mix that up.
269
00:09:29,100 --> 00:09:31,200
-Are we gonna
make this pie finally?
-Yeah, let's do it.
270
00:09:31,200 --> 00:09:33,467
Gonna go ahead
and grab a dough ball here.
271
00:09:34,300 --> 00:09:35,734
Stretch this out.
272
00:09:36,967 --> 00:09:39,166
[Guy] Look at
the elasticity of that.
That's awesome.
273
00:09:39,166 --> 00:09:40,467
Let's build this pizza.
274
00:09:40,467 --> 00:09:42,667
-Kalbi sauce?
-Fresh mozz.
275
00:09:42,667 --> 00:09:44,567
Gochujang pork here.
276
00:09:44,567 --> 00:09:45,667
Little fontina.
277
00:09:45,667 --> 00:09:48,266
This is burning
at 700, 800 degrees?
278
00:09:48,266 --> 00:09:50,500
-[Adam] Yes, sir.
-[Guy] And you should
be able to cook this off.
279
00:09:50,500 --> 00:09:52,000
About two minutes or so.
280
00:09:52,000 --> 00:09:54,166
-[Guy]
And what are we burning?
-[Adam] All white oak.
281
00:09:54,166 --> 00:09:57,000
-All right,
all right, all right.
-[chuckles]
282
00:09:57,000 --> 00:09:59,266
-Boom. [chuckles]
-Beautiful.
283
00:09:59,266 --> 00:10:00,834
You can just hear the crust.
284
00:10:01,667 --> 00:10:04,367
Pineapple slaw,
pickled onion on top.
285
00:10:04,367 --> 00:10:07,233
-And there we have a completed
Prodigal Pig right there.
-And that's all she wrote.
286
00:10:08,667 --> 00:10:09,934
[chuckles]
287
00:10:11,100 --> 00:10:12,567
It's dynamite.
288
00:10:12,567 --> 00:10:16,166
That crust is so light,
and airy, and fluffy.
289
00:10:17,567 --> 00:10:21,166
The balance that you create
with that pineapple slaw,
290
00:10:21,166 --> 00:10:22,100
because you're
getting a lot of heat
291
00:10:22,100 --> 00:10:23,300
from the serranos
and the jalapenos,
292
00:10:23,300 --> 00:10:26,867
with the acidity
from the onions
countering the brown sugar
293
00:10:26,867 --> 00:10:28,066
that you have
in the kalbi sauce...
294
00:10:30,400 --> 00:10:32,266
That's what gives it
the balance and the harmony.
295
00:10:32,266 --> 00:10:35,166
-I know I'm preaching
to the choir on...
-[bell dings]
296
00:10:35,166 --> 00:10:38,200
-But I got to confess,
it's... excellent pizza.
-[bell dings]
297
00:10:38,200 --> 00:10:40,900
Gochujang pulled pork
going on.
298
00:10:40,900 --> 00:10:43,467
It's a spin on a Hawaiian
but way, way better
299
00:10:43,467 --> 00:10:46,567
because you have
that smoky deliciousness
of the pork.
300
00:10:46,567 --> 00:10:48,166
And the kalbi sauce
that's on that
301
00:10:48,166 --> 00:10:50,767
gives that a little bit
of sweet and tangy
at the same time.
302
00:10:50,767 --> 00:10:53,266
The pizza crust is incredible.
303
00:10:53,266 --> 00:10:54,567
[man] It's got
a little bit of spice,
304
00:10:54,567 --> 00:10:56,467
a little bit of juiciness
and tanginess
from the pineapple.
305
00:10:56,467 --> 00:10:57,800
[Guy]
Is this the kind of pizza
you were expecting?
306
00:10:57,800 --> 00:10:58,767
I don't know
what I was expecting...
307
00:10:58,767 --> 00:11:00,100
-...honestly.
-Right?
308
00:11:00,100 --> 00:11:01,767
Everyone's like
tries to come in
and order a pepperoni pizza.
309
00:11:01,767 --> 00:11:03,700
You got to get their flavors
because they've mastered 'em.
310
00:11:03,700 --> 00:11:05,200
-Go with their experience.
-Yeah.
311
00:11:05,200 --> 00:11:07,800
These guys just take license
to put whatever they want
on it, so...
312
00:11:07,800 --> 00:11:09,367
-We got a Benevolent Bird.
-[woman] They always have,
313
00:11:09,367 --> 00:11:12,266
like, a fun spin
on their names of pizzas,
314
00:11:12,266 --> 00:11:14,767
and also a fun spin
on what they put
on the pizzas.
315
00:11:14,767 --> 00:11:18,667
This is my cousin, Paul,
on Triple-D
for his third time.
316
00:11:18,667 --> 00:11:20,000
I love it.
It's got everything on it.
317
00:11:20,000 --> 00:11:22,367
Pine State Biscuits,
Tails and Trotters.
318
00:11:22,367 --> 00:11:27,400
Now, so serendipitously,
his dad, my Uncle Bill,
was a pastor.
319
00:11:27,400 --> 00:11:31,266
It would be just fitting
that you and I
are having pizza in a church.
320
00:11:31,266 --> 00:11:32,667
This is, like, the real deal.
321
00:11:32,667 --> 00:11:33,667
-Hey, guys.
-Hi.
322
00:11:33,667 --> 00:11:35,367
You're not just a pizza show.
323
00:11:35,367 --> 00:11:36,967
What else
do you have performing
in the congregation?
324
00:11:36,967 --> 00:11:38,900
[Adam] Smoked
and fried chicken wings.
325
00:11:38,900 --> 00:11:41,266
I love the wings.
It's nice, and fresh,
and smoky.
326
00:11:41,266 --> 00:11:42,867
You get the crispiness
of the fried.
327
00:11:42,867 --> 00:11:44,266
I am a smoked
fried chicken wing.
328
00:11:44,266 --> 00:11:45,400
-Let's do it.
-[laughs]
329
00:11:49,300 --> 00:11:51,600
Welcome back.
Triple-D hanging out
in a church.
330
00:11:51,600 --> 00:11:53,266
-[bell dings]
-Flavortown Church.
331
00:11:53,266 --> 00:11:56,266
Actually, we're in Redmond,
right outside of Bend, Oregon,
332
00:11:56,266 --> 00:11:58,266
and we're hanging out
with Chef Adam.
333
00:11:58,266 --> 00:12:01,000
You're making crazy pizza
really legit, by the way.
334
00:12:01,000 --> 00:12:03,367
He says he's not
a one trick pony.
335
00:12:03,367 --> 00:12:05,700
He's got a lot
of other great stuff going on,
and one of them is wings.
336
00:12:05,700 --> 00:12:06,867
Absolutely.
337
00:12:07,567 --> 00:12:09,767
Sauce barbecue wings
for table 23.
338
00:12:09,767 --> 00:12:13,233
I walk in and they know
I'm gonna order my wings
every single time.
339
00:12:14,266 --> 00:12:15,700
Take me
to the Flavortown Church,
my friend.
340
00:12:15,700 --> 00:12:18,200
We're gonna go ahead
and build our brine.
341
00:12:18,200 --> 00:12:21,467
-[Adam] Water.
-Equal parts salt and sugar.
Let it dissolve.
342
00:12:21,467 --> 00:12:23,100
[Guy] Little ice bath
to cool it down
343
00:12:23,100 --> 00:12:24,967
and then
over the top of the wings.
344
00:12:24,967 --> 00:12:26,367
How long will you let
the brine go for?
345
00:12:26,367 --> 00:12:28,567
[Adam]
Overnight. About 24 hours.
346
00:12:28,567 --> 00:12:31,000
-My night's usually
are only, like, nine.
-[laughs]
347
00:12:31,000 --> 00:12:34,000
So once the wings
are fully brined,
we let 'em dry off.
348
00:12:34,000 --> 00:12:35,900
-We salt and pepper them.
-Just salt and pepper?
349
00:12:35,900 --> 00:12:37,433
[Adam] And then
they're off to the smoker.
350
00:12:38,767 --> 00:12:41,667
We're gonna make some rub.
We're gonna start with
a little celery salt here.
351
00:12:41,667 --> 00:12:45,967
Cajun seasoning,
granulated onion.
Garlic in there as well.
352
00:12:45,967 --> 00:12:49,300
-We got some cayenne.
-And that's a component
of the barbecue sauce.
353
00:12:49,300 --> 00:12:50,600
Walk me through
the barbecue sauce.
354
00:12:50,600 --> 00:12:52,900
Start with
some brisket fat drippings.
355
00:12:52,900 --> 00:12:54,166
They taught you this
in kindergarten
356
00:12:54,166 --> 00:12:55,266
-when you were
in Texas, right?
-[laughs]
357
00:12:55,266 --> 00:12:56,367
I think you have to know that.
358
00:12:56,367 --> 00:12:58,467
You have to know
how to rope cattle,
saddle a horse,
359
00:12:58,467 --> 00:13:01,200
and make barbecue sauce
all by the time you're four.
360
00:13:01,200 --> 00:13:03,066
-And then we have
some Worcester sauce.
-Some what?
361
00:13:03,667 --> 00:13:05,567
-Worcestershire.
-Okay.
362
00:13:05,567 --> 00:13:08,967
Apple cider vinegar,
coffee from our neighbors
right down the road,
363
00:13:08,967 --> 00:13:10,634
brown sugar, plum tomatoes.
364
00:13:11,300 --> 00:13:12,667
Teamwork makes the dream work.
365
00:13:12,667 --> 00:13:14,000
House brisket rub here,
366
00:13:14,000 --> 00:13:16,367
black pepper, cayenne,
kosher salt.
367
00:13:16,367 --> 00:13:19,266
Reduce this down
for about two hours,
emulsify it,
368
00:13:19,266 --> 00:13:21,066
and hold it for service.
369
00:13:21,066 --> 00:13:22,300
[Adam] We've got
some smoked wings here
370
00:13:22,300 --> 00:13:23,667
that just came out
of the fryer,
371
00:13:23,667 --> 00:13:25,066
ready to be sauced.
372
00:13:27,367 --> 00:13:29,266
Boom.
Optional ranch if you like it.
373
00:13:29,266 --> 00:13:30,567
Comes with an optional ranch.
374
00:13:34,500 --> 00:13:36,867
Dude, that's a great wing.
There's so much flavor
going on.
375
00:13:36,867 --> 00:13:40,300
There's the sugar
and salt smoked,
then that fry to it,
376
00:13:40,300 --> 00:13:43,600
and then just kissed
with a little bit of that
barbecue sauce
377
00:13:43,600 --> 00:13:45,066
which is not overpowering.
378
00:13:45,066 --> 00:13:47,700
-Well done, brother.
-[laughs]
379
00:13:47,700 --> 00:13:51,667
I'm almost
getting to the point
of being full at five.
380
00:13:51,667 --> 00:13:55,333
I can't lie. I'm in church.
No, I'm not full.
I want a dozen.
381
00:13:57,100 --> 00:13:58,266
[man] The wings are great.
382
00:13:58,266 --> 00:13:59,967
Nice tenderness inside,
383
00:13:59,967 --> 00:14:02,367
but then you get
a little light crispy
and it's just perfect.
384
00:14:02,367 --> 00:14:04,200
-You got to be a kid
that likes wings.
-Love 'em.
385
00:14:04,200 --> 00:14:06,367
Kind of like
heaven on your tongue.
386
00:14:06,367 --> 00:14:07,500
Is that a church thing?
387
00:14:07,500 --> 00:14:09,500
Got a Saint Stanley
ready to run.
388
00:14:09,500 --> 00:14:11,100
I think I have
your food groups
right here, Paul.
389
00:14:11,100 --> 00:14:12,700
Pizza and wings
are two of my favorite foods.
390
00:14:12,700 --> 00:14:14,467
-Oh, yeah,
beer is the third one.
-Yeah.
391
00:14:14,467 --> 00:14:16,266
You know
everything you're gonna get
is gonna be amazing.
392
00:14:16,266 --> 00:14:17,800
It is a blessing
to the community.
393
00:14:17,800 --> 00:14:19,166
This is the one
you want to come to.
394
00:14:19,166 --> 00:14:20,667
It's quite the adventure,
my friend.
395
00:14:20,667 --> 00:14:22,600
It's delicious,
it's unconventional,
396
00:14:22,600 --> 00:14:24,467
but you really are
delivering with this.
397
00:14:24,467 --> 00:14:25,567
Nice job.
398
00:14:25,567 --> 00:14:26,567
-Thank you, sir.
-Amen.
399
00:14:26,567 --> 00:14:28,266
-[Adam chuckles]
-[bell dings]
400
00:14:28,266 --> 00:14:30,767
[Guy] Coming up
in Camp Dennison, Ohio...
401
00:14:30,767 --> 00:14:32,867
-You're a little fancy
around here, aren't you?
-I know.
402
00:14:32,867 --> 00:14:35,900
[Guy] ...a funky joint
converting classrooms
into a kitchen...
403
00:14:35,900 --> 00:14:37,667
Oh, look at you
with the big surprises.
404
00:14:37,667 --> 00:14:40,200
[Guy] ...cooking up
A plus fried chicken...
405
00:14:40,200 --> 00:14:42,066
That's gonna be nice,
and light, and flakey.
406
00:14:42,066 --> 00:14:44,667
[Guy]
...and a decadent dessert
earning extra credit.
407
00:14:44,667 --> 00:14:46,800
It is the chocolate
peanut butter candy.
408
00:14:46,800 --> 00:14:48,033
Made it a higher level.
409
00:14:53,367 --> 00:14:55,400
-[car door shuts]
-Triple-D is all about
the story,
410
00:14:55,400 --> 00:14:56,867
the character, and great food.
411
00:14:56,867 --> 00:14:58,400
And wait
until you get this story.
412
00:14:58,400 --> 00:14:59,500
I'm here
in Camp Dennison, Ohio,
413
00:14:59,500 --> 00:15:01,600
about 30 minutes
outside of Cincinnati.
414
00:15:01,600 --> 00:15:03,867
1863,
they built a schoolhouse.
415
00:15:03,867 --> 00:15:07,000
It runs 'till 1952.
416
00:15:07,000 --> 00:15:10,166
Then it takes a ten year break
and the Miller family decides
to open a restaurant in it.
417
00:15:10,166 --> 00:15:12,367
This is the second generations
of the Millers doing it.
418
00:15:12,367 --> 00:15:14,900
If you're looking
for fried chicken, pork chops,
and southern greens
419
00:15:14,900 --> 00:15:17,066
it's right here at
The Schoolhouse Restaurant.
420
00:15:19,100 --> 00:15:21,166
I have a large corn fritter
with fried pickle.
421
00:15:21,166 --> 00:15:23,500
[man] If you've been in
the restaurant business
for 60 years
422
00:15:23,500 --> 00:15:25,567
you're obviously
putting really good food out.
423
00:15:25,567 --> 00:15:26,700
Pork chops.
424
00:15:26,700 --> 00:15:28,266
You're coming
to a family place.
425
00:15:28,266 --> 00:15:30,500
[Guy] And it doesn't get
any more family
than the Millers
426
00:15:30,500 --> 00:15:35,000
who inherited
this little piece of history
from their parents.
427
00:15:35,000 --> 00:15:37,467
Daddy originally
wanted to turn it into
a nursing home.
428
00:15:37,467 --> 00:15:38,767
He was a doctor.
429
00:15:38,767 --> 00:15:39,667
Mom, she said,
430
00:15:39,667 --> 00:15:41,200
"This would be
an adorable restaurant."
431
00:15:41,200 --> 00:15:42,900
She brought a cook in
432
00:15:42,900 --> 00:15:45,200
and brought family recipes
to her.
433
00:15:45,200 --> 00:15:47,767
-And this is the same menu
we run today?
-Pretty much.
434
00:15:47,767 --> 00:15:49,066
Fried chicken.
435
00:15:49,066 --> 00:15:52,200
I had the fried chicken.
It is good comfort food.
436
00:15:52,200 --> 00:15:55,567
The chicken from 40 years ago,
it's pretty close
to the chicken today.
437
00:15:55,567 --> 00:15:59,266
I love the fact
that you are gonna get
all these different sides.
438
00:15:59,266 --> 00:16:00,467
What are we starting off with?
439
00:16:00,467 --> 00:16:01,467
We are starting off
440
00:16:01,467 --> 00:16:02,867
with our country-style
green beans
441
00:16:02,867 --> 00:16:05,000
which is one of our sides
here at The Schoolhouse.
442
00:16:05,000 --> 00:16:08,300
-Okay.
-Onions, locally smoked ham,
443
00:16:08,300 --> 00:16:10,300
onion powder,
a little bit of garlic,
444
00:16:10,300 --> 00:16:12,100
-chicken base.
-And salt and pepper.
445
00:16:12,100 --> 00:16:14,667
-[Guy] This is gonna go
an hour-and-a-half, two hours.
-[Beth] Yep.
446
00:16:14,667 --> 00:16:16,767
-While that's going,
what are we gonna make?
-Make some cornbread.
447
00:16:16,767 --> 00:16:18,567
-[Beth] Corn muffin mix...
-[Guy] Okay.
448
00:16:18,567 --> 00:16:21,000
-...sugar,
a little extra flour.
-A little AP flour. Got it.
449
00:16:21,000 --> 00:16:22,367
-[Guy] And some water.
-[Beth] And that's it.
450
00:16:22,367 --> 00:16:23,467
[Guy] Mix this up.
451
00:16:23,467 --> 00:16:25,467
What temp we gonna it on
for how long?
452
00:16:25,467 --> 00:16:27,100
[Beth]
325 for about 30 minutes.
453
00:16:27,100 --> 00:16:29,467
Then we'll make the wet mix
for the fried chicken.
454
00:16:29,467 --> 00:16:30,767
Okay, walk me through it.
455
00:16:30,767 --> 00:16:33,266
We use whole eggs,
whole milk, buttermilk.
456
00:16:33,266 --> 00:16:35,367
-Has the hot sauce always been
part of the program?
-No.
457
00:16:35,367 --> 00:16:37,600
[Beth] I'm trying
to evolve the flavor
458
00:16:37,600 --> 00:16:38,667
-to meet the market.
-Got it.
459
00:16:38,667 --> 00:16:39,667
[Beth] We'll dredge it.
460
00:16:39,667 --> 00:16:41,567
AP flour, poultry seasoning...
461
00:16:41,567 --> 00:16:45,266
-...onion, pepper,
salt, cayenne, paprika.
-Paprika.
462
00:16:45,266 --> 00:16:46,767
[Guy] To the egg wash.
463
00:16:46,767 --> 00:16:48,467
Then the dry,
and then we'll shake it.
464
00:16:48,467 --> 00:16:50,467
-Give it a little pat
so you don't burn the flour.
-We'll shake it.
465
00:16:50,467 --> 00:16:51,800
[Beth] And we drop it.
466
00:16:51,800 --> 00:16:53,400
-[Guy] 10 minutes?
-[Beth] Actually, 20.
467
00:16:53,400 --> 00:16:54,667
[Guy] Now, when somebody
orders the chicken
468
00:16:54,667 --> 00:16:56,600
do they get
a variety of sides?
469
00:16:56,600 --> 00:16:59,600
We send out green beans,
mashed potatoes, and gravy.
470
00:16:59,600 --> 00:17:01,166
When does the mac and cheese
come out?
471
00:17:01,166 --> 00:17:03,066
Mac and cheese
is a special order,
472
00:17:03,066 --> 00:17:05,000
as is the stewed tomatoes.
473
00:17:05,000 --> 00:17:07,066
-That's all she wrote.
-That's all she wrote.
474
00:17:09,867 --> 00:17:12,233
-That's simple cornbread
but that's good cornbread.
-Mmm-hmm.
475
00:17:17,967 --> 00:17:19,233
That's a good green bean.
476
00:17:20,767 --> 00:17:23,667
But the kicker right here
is just the simple
fried chicken
477
00:17:23,667 --> 00:17:27,233
that's not overcooked,
not over-battered,
not over-seasoned,
478
00:17:28,100 --> 00:17:30,867
and that bite right there,
that's money.
479
00:17:33,500 --> 00:17:34,667
Fried chicken.
480
00:17:34,667 --> 00:17:35,800
[man]
Fried chicken is amazing.
481
00:17:35,800 --> 00:17:37,700
It's fresh to order,
so you're never
getting anything
482
00:17:37,700 --> 00:17:39,367
that's been sitting around
all day long.
483
00:17:39,367 --> 00:17:41,200
It's crispy, it's light.
484
00:17:41,200 --> 00:17:42,867
-Are you a green bean guy?
-I am.
485
00:17:42,867 --> 00:17:43,867
[Guy]
What do you think of these?
486
00:17:43,867 --> 00:17:45,266
So this is how
I eat green beans.
487
00:17:45,266 --> 00:17:46,700
Just simple, nothing fancy.
488
00:17:46,700 --> 00:17:48,066
Pork chops.
489
00:17:48,066 --> 00:17:50,166
[woman] This is home.
This is a classroom.
490
00:17:50,166 --> 00:17:53,700
I could easily bring
my history students in here
and teach a lesson
491
00:17:53,700 --> 00:17:56,333
and enjoy a meal
at the same time.
492
00:17:58,000 --> 00:17:59,767
So it's a schoolhouse
'till when?
493
00:17:59,767 --> 00:18:02,500
1863 through 'till about 1952.
494
00:18:02,500 --> 00:18:04,200
And this was K to eighth?
495
00:18:04,200 --> 00:18:06,066
[Chris] Kitchen was first
to the fourth grade,
496
00:18:06,066 --> 00:18:07,500
the dining room
was fifth through the eighth.
497
00:18:07,500 --> 00:18:10,467
-Original floor?
-[Pam] Yep.
Original blackboard.
498
00:18:10,467 --> 00:18:12,533
-No.
-Original windows.
499
00:18:13,166 --> 00:18:14,867
[Guy] What a piece of history.
500
00:18:14,867 --> 00:18:17,567
[man] This is definitely
a generational type
of a restaurant,
501
00:18:17,567 --> 00:18:19,400
and I bring my family
and kids here,
502
00:18:19,400 --> 00:18:22,367
and all I have to say
is "peanut butter pie"
and they're in the car.
503
00:18:23,300 --> 00:18:25,467
Plating peanut butter pie.
504
00:18:25,467 --> 00:18:28,066
I'm a peanut butter fanatic
so the peanut butter pie
is great.
505
00:18:28,066 --> 00:18:32,867
It's so creamy,
and then the ganache on top,
perfect with a cup of coffee.
506
00:18:32,867 --> 00:18:34,467
I've never really had
the big sweet tooth
507
00:18:34,467 --> 00:18:36,100
but I heard about
the peanut butter pie,
508
00:18:36,100 --> 00:18:38,100
and if I don't try it
and my kids find out
about it
509
00:18:38,100 --> 00:18:39,066
we're gonna have a problem.
510
00:18:39,066 --> 00:18:40,000
-All right.
-Let's see it.
511
00:18:40,000 --> 00:18:41,000
[Beth] First, the crust.
512
00:18:41,000 --> 00:18:43,300
AP flour, sugar, salt.
513
00:18:43,300 --> 00:18:44,567
So do
the dry ingredients first...
514
00:18:44,567 --> 00:18:45,900
-...and then you have...
-So all the dry first.
515
00:18:45,900 --> 00:18:47,266
[Guy] The cold cubed butter.
516
00:18:47,266 --> 00:18:49,433
Just pulse it a little bit
and then some ice water.
517
00:18:50,066 --> 00:18:51,467
[Beth] And then we dump.
518
00:18:51,467 --> 00:18:53,200
But that's gonna be nice,
and light, and flakey.
519
00:18:53,200 --> 00:18:56,800
Plastic wrap.
Make it into a disc.
Let it rest 30 minutes.
520
00:18:56,800 --> 00:18:58,000
-[Guy] We'll roll it out...
-[Beth] Right.
521
00:18:58,000 --> 00:18:59,066
-...we'll throw it
in the pie tin...
-Right.
522
00:18:59,066 --> 00:19:00,100
-...we'll blind bake it.
-Right.
523
00:19:00,100 --> 00:19:01,467
-Then we'll make the filling.
-Yes.
524
00:19:01,467 --> 00:19:03,166
-What's going in this thing?
Peanut butter and...
-Cream cheese.
525
00:19:03,166 --> 00:19:04,767
-And what's on top?
-Ganache.
526
00:19:04,767 --> 00:19:07,500
-You're a little fancy
around here, aren't you?
-I know.
527
00:19:07,500 --> 00:19:09,667
[Beth] We start with
good old fashioned
peanut butter,
528
00:19:09,667 --> 00:19:12,367
cream cheese, powdered sugar.
529
00:19:12,367 --> 00:19:15,600
-[Beth] Next is vanilla.
-Fold in some whipping cream
to lighten this up.
530
00:19:15,600 --> 00:19:16,800
-Start the chocolate.
-Okay.
531
00:19:16,800 --> 00:19:18,567
-[Guy]
Just regular chocolate chips?
-[Beth] Yeah.
532
00:19:18,567 --> 00:19:21,600
-[Guy] Let it slowly melt.
-Heavy cream. Add the butter.
533
00:19:21,600 --> 00:19:23,667
So the chocolate ganache
is done.
534
00:19:23,667 --> 00:19:25,266
[Beth]
Little chocolate on the crust.
535
00:19:25,266 --> 00:19:27,600
Oh, look at you
with the big surprises.
536
00:19:27,600 --> 00:19:28,934
-Thank you, sir.
-Doctor.
537
00:19:30,867 --> 00:19:32,367
[Guy] Wow, that's good.
538
00:19:32,367 --> 00:19:33,767
See, because there's
enough saltiness,
539
00:19:33,767 --> 00:19:36,000
and enough nuttiness,
and not super sugary.
540
00:19:36,000 --> 00:19:38,600
Right, so now
we pour this over the top,
let it chill.
541
00:19:38,600 --> 00:19:40,100
[Beth] Takes about an hour
or overnight.
542
00:19:40,100 --> 00:19:41,266
-Let it tighten up
a little bit
-Yep, yep.
543
00:19:41,266 --> 00:19:42,667
and then off we go.
544
00:19:42,667 --> 00:19:44,166
[Beth] Come on.
545
00:19:44,166 --> 00:19:45,634
I said one piece.
I didn't mean the whole pie.
546
00:19:47,166 --> 00:19:48,133
[Guy whistles]
547
00:19:52,000 --> 00:19:53,567
Great blind-baked crust.
548
00:19:53,567 --> 00:19:54,700
Need a little bit
of that texture
549
00:19:54,700 --> 00:19:56,367
because it is silky
and creamy.
550
00:19:57,000 --> 00:19:58,567
Nice ganache on top.
551
00:19:58,567 --> 00:20:00,867
It is the chocolate
peanut butter candy.
552
00:20:00,867 --> 00:20:02,166
Made it a higher level.
553
00:20:02,166 --> 00:20:04,667
-You get it.
-I get it.
554
00:20:04,667 --> 00:20:06,166
Peanut butter pie pick up.
555
00:20:06,166 --> 00:20:08,266
[woman] It just slides down.
556
00:20:08,266 --> 00:20:12,200
And you're full,
but if they offer you
a second one you go,
557
00:20:12,200 --> 00:20:13,567
-[sighing] "Okay."
-It's just amazing.
558
00:20:13,567 --> 00:20:15,500
Country-fried steak.
559
00:20:15,500 --> 00:20:17,500
Foods like grandma
used to make.
560
00:20:17,500 --> 00:20:19,300
-My grandma
didn't cook like this. Shh.
-[man and woman laugh]
561
00:20:19,300 --> 00:20:22,000
My husband and I have eaten
all over the world.
562
00:20:22,000 --> 00:20:25,667
There is nothing like this
anywhere we've ever been.
563
00:20:25,667 --> 00:20:28,900
The history
that you have in this building
really lends itself to saying,
564
00:20:28,900 --> 00:20:30,667
"Look at the environment
that you get to sit in,
565
00:20:30,667 --> 00:20:31,767
and look at
the part of history
566
00:20:31,767 --> 00:20:33,166
that you get
to appreciate and experience."
567
00:20:33,166 --> 00:20:35,166
-Great job, Chef. Thank you.
-Thank you.
568
00:20:38,367 --> 00:20:41,000
So that's it
for this road trip,
but don't worry.
569
00:20:41,000 --> 00:20:44,200
We've got plenty more
joints to find
all over this country.
570
00:20:44,200 --> 00:20:45,800
I'll be looking for you
next time
571
00:20:45,800 --> 00:20:48,634
on Diners, Drive-Ins,
and Dives.
572
00:20:49,100 --> 00:20:50,100
She's gonna fire it up.
573
00:20:50,100 --> 00:20:52,100
-Now, what I want you, what?
-No.
574
00:20:52,100 --> 00:20:53,700
She's a really good driver.
575
00:20:53,700 --> 00:20:56,367
I think it's a great idea
to let her drive.
576
00:20:56,367 --> 00:20:58,300
Okay, do you wanna
ride in the back with me?
577
00:20:58,300 --> 00:20:58,767
-No.
-No? You're out?