1 00:00:01,367 --> 00:00:02,567 Hey, I'm Guy Fieri, and you know what I need? 2 00:00:02,567 --> 00:00:03,767 I need you riding shotgun. 3 00:00:03,767 --> 00:00:05,467 I'm on my way to flavor town. 4 00:00:05,467 --> 00:00:09,166 This is Diners, Drive-Ins, and Dives. 5 00:00:09,166 --> 00:00:10,266 This trip... 6 00:00:10,266 --> 00:00:12,300 Wow. Oh, my gosh. 7 00:00:12,300 --> 00:00:14,767 ...we're going from Midwest to Northeast. 8 00:00:14,767 --> 00:00:16,567 Get a little geography lesson, folks. 9 00:00:16,567 --> 00:00:19,567 Hitting up joints, crushing all kinds of flavor. 10 00:00:19,567 --> 00:00:21,800 Holy cheese, Batman. 11 00:00:21,800 --> 00:00:24,100 There's Malaysia Mania in Cincinnati. 12 00:00:24,100 --> 00:00:25,166 It's a passport. 13 00:00:26,166 --> 00:00:28,967 Legit Salvadorian in Port Chester, New York. 14 00:00:28,967 --> 00:00:30,567 That's bananas. 15 00:00:30,567 --> 00:00:33,700 Plus, an Omaha family doing things Detroit style. 16 00:00:33,700 --> 00:00:35,500 It is crust vacation, bro. 17 00:00:35,500 --> 00:00:37,700 -And taking the bus... -Adios. 18 00:00:37,700 --> 00:00:39,100 ...to pizza town. 19 00:00:39,100 --> 00:00:40,367 This is a top-notch pie. 20 00:00:40,367 --> 00:00:41,900 It's the real deal. 21 00:00:41,900 --> 00:00:43,800 That's all right here, right now, 22 00:00:43,800 --> 00:00:46,333 on Diners, Drive-Ins, and Dives. 23 00:00:58,800 --> 00:01:00,200 So I'm here in Omaha, Nebraska, 24 00:01:00,200 --> 00:01:02,667 right off 108th Street off of the I-80 25 00:01:02,667 --> 00:01:04,066 to check out Food Truck Corral 26 00:01:04,066 --> 00:01:05,500 that was an old burger franchise. 27 00:01:05,500 --> 00:01:07,767 But there's this one particular truck here. 28 00:01:07,767 --> 00:01:09,166 See, it's a family, a husband and wife team 29 00:01:09,166 --> 00:01:11,066 came out of Las Vegas during COVID, 30 00:01:11,066 --> 00:01:12,767 wanted to bring their daughter back to Omaha 31 00:01:12,767 --> 00:01:13,800 to be closer to family. 32 00:01:13,800 --> 00:01:15,066 But they needed a job, 33 00:01:15,066 --> 00:01:16,667 so they studied up the world of pizza. 34 00:01:16,667 --> 00:01:18,467 They bought themselves an old school bus, 35 00:01:18,467 --> 00:01:19,467 and the rest is history. 36 00:01:19,467 --> 00:01:21,233 This is Izzy's Pizza Bus. 37 00:01:23,867 --> 00:01:25,467 Cherish, how's that Izzy special coming? 38 00:01:25,467 --> 00:01:28,300 Everyone in Omaha is chasing that bus around. 39 00:01:28,300 --> 00:01:29,367 The oven's in the bus. 40 00:01:29,367 --> 00:01:31,266 This is such a cool experience. 41 00:01:31,266 --> 00:01:33,066 Hey, guys. Here's your Red Harvest. 42 00:01:33,066 --> 00:01:35,166 Pumps out some of the best pizza you've ever had. 43 00:01:35,166 --> 00:01:38,000 [Guy] Detroit-style pizza, to be exact, in Omaha, 44 00:01:38,000 --> 00:01:41,367 brought from Vegas by Brett and Cherish Geiger. 45 00:01:41,367 --> 00:01:42,967 All right, so you guys are in Vegas. 46 00:01:42,967 --> 00:01:43,867 How did you get here? 47 00:01:43,867 --> 00:01:46,600 We wanted to get Izzy here to be with family. 48 00:01:46,600 --> 00:01:48,767 -How old are you, Izz? -I'm 11 years old. 49 00:01:48,767 --> 00:01:49,767 So where'd you learn to make pizzas? 50 00:01:49,767 --> 00:01:51,667 Just at home, kind of obsessed with it. 51 00:01:51,667 --> 00:01:54,100 We do a Detroit-style pizza, pan-proof dough, 52 00:01:54,100 --> 00:01:56,367 try to get it in nice and fluffy and airy in that pan. 53 00:01:56,367 --> 00:02:00,300 It's like a thicker-style pizza, crunchy on the bottom. 54 00:02:00,300 --> 00:02:02,066 I am obsessed. [laughs] 55 00:02:02,066 --> 00:02:03,066 [Guy] Get us into it. 56 00:02:03,066 --> 00:02:05,700 Cold water for this more hydrated dough. 57 00:02:05,700 --> 00:02:07,500 Patent flour, which is like a bread flour. 58 00:02:07,500 --> 00:02:09,567 The other flour is a white wheat flour. 59 00:02:09,567 --> 00:02:11,000 This is my thing where you kind of 60 00:02:11,000 --> 00:02:12,767 came up with over some time and a lot of dough testing 61 00:02:12,767 --> 00:02:14,700 and getting all pizza-nerdy and all that. 62 00:02:14,700 --> 00:02:16,100 -Pizza-nerdy. -Yeah. 63 00:02:16,100 --> 00:02:18,166 -[Brett] Bloomed, activated yeast right here. -Got it. 64 00:02:18,166 --> 00:02:19,500 Sea salt. 65 00:02:19,500 --> 00:02:21,667 Turn it on low, kind of start to mix everything up. 66 00:02:21,667 --> 00:02:23,500 Mix for 12 to 15 minutes. 67 00:02:23,500 --> 00:02:25,600 -[Guy] And then hit the olive oil. -Yep. 68 00:02:25,600 --> 00:02:27,767 [Brett] We'll give it usually a few hours in the bus bin. 69 00:02:27,767 --> 00:02:29,266 Give it a couple stretch and folds. 70 00:02:29,266 --> 00:02:32,000 Throw it in the walk-in for 24 to 48 hours. 71 00:02:32,000 --> 00:02:33,367 [Guy] What pizza are we going to make? 72 00:02:33,367 --> 00:02:34,567 The honeypeno pizza. 73 00:02:34,567 --> 00:02:36,100 Have your honeypeno here. 74 00:02:36,100 --> 00:02:39,567 It's like a perfect combination of nice, tasty pepperoni 75 00:02:39,567 --> 00:02:42,233 along with some heat and some crunch of the jalapeno. 76 00:02:43,000 --> 00:02:44,967 Look at the bubbles on that, huh? 77 00:02:44,967 --> 00:02:47,100 [Brett] Canola and olive oil. Cut it out of here. 78 00:02:47,100 --> 00:02:48,200 Get it a little bit oily 79 00:02:48,200 --> 00:02:49,867 so it doesn't dry out. Put a lid on it. 80 00:02:49,867 --> 00:02:52,100 [Guy] And it should fill the pan by the time it warms up. 81 00:02:52,100 --> 00:02:54,300 -What are we going to make next? -Some pickled jalapenos. 82 00:02:54,300 --> 00:02:58,066 White vinegar, water, minced garlic, sea salt, 83 00:02:58,066 --> 00:02:59,467 and a little bit of agave. 84 00:02:59,467 --> 00:03:01,000 [Guy] Agave, great. 85 00:03:01,000 --> 00:03:02,700 Set that up for a boil. 86 00:03:02,700 --> 00:03:04,266 Brine is ready. We're going to pour it over 87 00:03:04,266 --> 00:03:06,700 our jalapenos and let it rest overnight in the fridge. 88 00:03:06,700 --> 00:03:08,100 -Last step. Okay. -Pizza sauce. 89 00:03:08,100 --> 00:03:11,000 Ground tomatoes, sea salt, some minced garlic. 90 00:03:11,000 --> 00:03:12,266 That's all she wrote, huh? 91 00:03:12,266 --> 00:03:14,367 Izzy made this sauce at eight years old. 92 00:03:14,367 --> 00:03:16,100 Now we're just going to top the pizza. 93 00:03:16,100 --> 00:03:17,867 -So we're going to-- -Do you always top on the scale? 94 00:03:17,867 --> 00:03:19,567 Yeah, we like to weigh our cheese, 95 00:03:19,567 --> 00:03:20,767 try to get the most consistent product. 96 00:03:20,767 --> 00:03:23,367 So we're going to put 235 grams 97 00:03:23,367 --> 00:03:26,100 mozzarella and brick cheese. 98 00:03:26,100 --> 00:03:28,100 Holy cheese, Batman. 99 00:03:28,100 --> 00:03:29,300 And you're fresh grating this? 100 00:03:29,300 --> 00:03:31,066 Yes, we're shredding that in-house. 101 00:03:31,066 --> 00:03:32,066 Like I said, we blend the two-- 102 00:03:32,066 --> 00:03:33,000 All the difference in the world. 103 00:03:33,000 --> 00:03:35,767 That is fresh. You can taste it. Excellent. 104 00:03:35,767 --> 00:03:37,467 [Brett] Sprinkle it with a little bit of oregano, 105 00:03:37,467 --> 00:03:39,500 house pickled jalapenos, 106 00:03:39,500 --> 00:03:42,100 and then we're going to add some cup and char pepperonis. 107 00:03:42,100 --> 00:03:44,367 Get that nice, cup-y-grease goodness. 108 00:03:44,367 --> 00:03:46,500 -Is that how they market it, cup and char? -[Brett] Yes. 109 00:03:46,500 --> 00:03:47,667 I didn't know that was the name. 110 00:03:47,667 --> 00:03:49,266 That's a well-adorned pizza. 111 00:03:49,266 --> 00:03:51,533 Stick it in the oven. About 12 minutes. 112 00:03:52,767 --> 00:03:55,567 -Honeypeno. -[Guy whistles] 113 00:03:55,567 --> 00:03:57,367 [Guy] That's some crispy edge on that, huh? 114 00:03:57,367 --> 00:03:59,700 [Brett] And then we cut these into four. Everyone gets a corner. 115 00:03:59,700 --> 00:04:01,166 Listen to that crust. 116 00:04:01,967 --> 00:04:04,100 That is a lot of pizza and a lot of cheese. 117 00:04:04,100 --> 00:04:05,467 Got more goodies to go on there. 118 00:04:05,467 --> 00:04:07,100 You put more stuff on it? 119 00:04:07,100 --> 00:04:08,433 [Brett] We got to get that red sauce we made on there. 120 00:04:09,300 --> 00:04:10,767 Parmigiano Reggiano. 121 00:04:12,000 --> 00:04:14,300 -Final, hot honey. -[Guy] Wow. 122 00:04:14,300 --> 00:04:15,300 Now, if they want it to go, 123 00:04:15,300 --> 00:04:17,467 you have these really cool boxes. 124 00:04:17,467 --> 00:04:19,166 [Brett] So you rip this out, it becomes a bib. 125 00:04:19,166 --> 00:04:20,834 [Guy] That's hysterical. 126 00:04:22,166 --> 00:04:24,700 I tend to do a much bigger adventure than I anticipated. 127 00:04:24,700 --> 00:04:26,333 That weighs a pound. 128 00:04:28,200 --> 00:04:30,000 That's not typical deep dish. 129 00:04:30,000 --> 00:04:31,467 That is so light and airy. 130 00:04:31,467 --> 00:04:33,066 The crusty edge is nice. 131 00:04:34,066 --> 00:04:35,567 Go. Spot on. 132 00:04:35,567 --> 00:04:37,200 If you're going to call it the honeypeno, 133 00:04:37,200 --> 00:04:38,700 you've got to have great jalapenos on there. 134 00:04:38,700 --> 00:04:39,967 Good sized slices. 135 00:04:39,967 --> 00:04:40,934 Not too hot. 136 00:04:42,567 --> 00:04:44,467 -This is a top-notch pie. -Thank you, man. 137 00:04:45,667 --> 00:04:48,000 I got a honeypeno for Theresa. 138 00:04:48,000 --> 00:04:50,000 [man] You're excited to get to the crust part. 139 00:04:50,000 --> 00:04:52,767 That's like a cheesy crown on the outside of it. 140 00:04:52,767 --> 00:04:56,266 The charred cut pepperoni, the hot honey. Just perfect. 141 00:04:56,266 --> 00:04:58,667 Nice little mild burn to it in a good way. 142 00:04:58,667 --> 00:05:00,567 The honey really adds some sweetness to it. 143 00:05:00,567 --> 00:05:01,867 Favorite pizza they make. 144 00:05:03,200 --> 00:05:04,200 -Pretty legit. -Yeah. 145 00:05:04,200 --> 00:05:05,667 Brett makes some of the best pizza 146 00:05:05,667 --> 00:05:06,800 in the Detroit style here. 147 00:05:06,800 --> 00:05:08,767 We also own a New York style pizzeria. 148 00:05:08,767 --> 00:05:12,567 Basically, created a little metropolitan Omaha pizza alliance. 149 00:05:12,567 --> 00:05:15,166 -It's got 15 different pizzerias in it. -Amen. 150 00:05:15,166 --> 00:05:16,700 I'm just trying to put good pizza on the map, 151 00:05:16,700 --> 00:05:19,100 so I'm here to support Brett and his wife, Cherish, 152 00:05:19,100 --> 00:05:20,166 because they're not only awesome, 153 00:05:20,166 --> 00:05:22,667 but his passion for what he does is right here. 154 00:05:22,667 --> 00:05:24,767 [Brett] All right, I'm ready on a Miss Mona. 155 00:05:24,767 --> 00:05:26,867 [man] Chicken, bacon, and ranch on a pizza. 156 00:05:26,867 --> 00:05:28,100 You can't go wrong with that one. 157 00:05:28,100 --> 00:05:29,367 [Guy] So what pizza are we into next? 158 00:05:29,367 --> 00:05:31,166 Miss Mona, which is our chicken, bacon, ranch. 159 00:05:31,166 --> 00:05:32,634 So we're going to make our house-made ranch. 160 00:05:32,900 --> 00:05:33,867 Sour cream. 161 00:05:33,867 --> 00:05:35,700 -Mayonnaise. -Buttermilk. 162 00:05:35,700 --> 00:05:36,767 [Brett] Granulated garlic. 163 00:05:36,767 --> 00:05:38,567 -Dill. -Gotta have dill and ranch. 164 00:05:38,567 --> 00:05:40,367 [Brett] Black pepper. Ground mustard. 165 00:05:40,367 --> 00:05:42,266 Onion powder. Salt. Sugar. 166 00:05:42,266 --> 00:05:43,266 Worcestershire. 167 00:05:43,266 --> 00:05:44,800 Paprika. Parsley. 168 00:05:44,800 --> 00:05:46,700 And we got chives here. White vinegar. 169 00:05:46,700 --> 00:05:48,500 We're going to let this sit typically overnight. 170 00:05:48,500 --> 00:05:50,500 Now we're ready to put together our Miss Mona. 171 00:05:50,500 --> 00:05:52,567 255g of the cheese blend. 172 00:05:52,567 --> 00:05:54,000 Mozzarella and brick. 173 00:05:54,000 --> 00:05:55,367 That's a game changer right there. 174 00:05:55,367 --> 00:05:56,934 [Brett] A little sprinkle of oregano. 175 00:05:57,767 --> 00:05:59,500 Diced bacon. It's pre-cooked. 176 00:05:59,500 --> 00:06:02,100 The chicken is smoked and pre-pulled. 177 00:06:02,100 --> 00:06:03,767 So we got some good smoke flavor on there. 178 00:06:03,767 --> 00:06:05,367 [Guy] So it saves you a little bit of that time. 179 00:06:05,367 --> 00:06:06,867 [Brett] Yeah, and out on this bus, 180 00:06:06,867 --> 00:06:08,767 We try to have everything as prepped as we can. 181 00:06:08,767 --> 00:06:10,567 Some of our house-made ranch on there. 182 00:06:10,567 --> 00:06:11,467 Barbecue. 183 00:06:11,467 --> 00:06:13,100 Some green onions to finish it off. 184 00:06:13,100 --> 00:06:14,467 There you have our Miss Mona. 185 00:06:18,266 --> 00:06:19,767 It is a crunch vacation, bro. 186 00:06:19,767 --> 00:06:22,500 The skirt that it makes on the edge of the pan 187 00:06:22,500 --> 00:06:23,600 is addicting. 188 00:06:23,600 --> 00:06:25,000 The ranch dressing is dynamite. 189 00:06:25,000 --> 00:06:26,100 It's got a lot of really good flavor in it. 190 00:06:26,100 --> 00:06:27,867 I get the dill. 191 00:06:27,867 --> 00:06:29,867 Piece of bacon, piece of chicken in every bite. 192 00:06:30,166 --> 00:06:31,533 Dynamite. 193 00:06:32,967 --> 00:06:34,166 And your Miss Mona. 194 00:06:34,166 --> 00:06:35,367 It is delicious. 195 00:06:35,367 --> 00:06:37,266 It has a nice dill taste to it. 196 00:06:37,266 --> 00:06:39,467 The smoky bacon and ranch combo... 197 00:06:39,467 --> 00:06:41,266 It's just a delight to eat. 198 00:06:41,266 --> 00:06:42,900 We got a Vanilla Ice coming out. 199 00:06:42,900 --> 00:06:46,000 Izzy's Pizza Bus is just the funnest food truck to support. 200 00:06:46,000 --> 00:06:47,767 I got nothing to say, but congratulations. 201 00:06:47,767 --> 00:06:49,200 It's the real deal. 202 00:06:49,200 --> 00:06:50,400 It puts a smile on your face. 203 00:06:50,400 --> 00:06:52,834 I'll take it to go, please. I want the box, souvenir. 204 00:06:53,166 --> 00:06:54,066 Adios. 205 00:06:59,266 --> 00:07:02,400 Up next, a Malaysian oasis in Cincinnati. 206 00:07:02,400 --> 00:07:03,667 Oh, that is so good. 207 00:07:03,667 --> 00:07:05,400 Flying high with some bird. 208 00:07:05,400 --> 00:07:06,667 The duck is probably 209 00:07:06,667 --> 00:07:08,266 some of the most tender duck you'll ever try. 210 00:07:08,266 --> 00:07:11,367 And a specialty where the fix is in the mix. 211 00:07:11,367 --> 00:07:12,900 Such a beautiful dish. 212 00:07:12,900 --> 00:07:14,533 And now you have me destroying it. 213 00:07:20,000 --> 00:07:21,200 You know, one of the things I love about Triple D, 214 00:07:21,200 --> 00:07:22,834 of course, is all the great food. 215 00:07:22,834 --> 00:07:24,500 But even more than that is the people 216 00:07:24,500 --> 00:07:26,500 that make the food, especially when they're immigrants 217 00:07:26,500 --> 00:07:27,867 and they come to the United States 218 00:07:27,867 --> 00:07:29,667 looking for that American dream. 219 00:07:29,667 --> 00:07:32,000 So I'm here in the Mount Lookout neighborhood 220 00:07:32,000 --> 00:07:34,867 of Cincinnati, Ohio, to check out one such dream. 221 00:07:34,867 --> 00:07:38,200 This chef came from Malaysia when he was 41 years old. 222 00:07:38,200 --> 00:07:39,667 So he opens up this restaurant. 223 00:07:39,667 --> 00:07:41,667 What people are saying, when you taste this menu, 224 00:07:41,667 --> 00:07:43,266 it's a one-way ticket to Malaysia. 225 00:07:43,266 --> 00:07:44,467 This is Sago. 226 00:07:46,266 --> 00:07:48,000 BBQ pork dry noodle. 227 00:07:48,000 --> 00:07:50,367 Sago is this little hole in the wall place. 228 00:07:50,367 --> 00:07:53,166 The food here is just like five star restaurant. 229 00:07:53,166 --> 00:07:55,266 Working the Curry Mee broth. 230 00:07:55,266 --> 00:07:57,266 I'm always looking for authentic Malaysian food, 231 00:07:57,266 --> 00:07:59,467 and I found it here. 232 00:07:59,467 --> 00:08:00,867 [Guy] From Chef Paul Liew, 233 00:08:00,867 --> 00:08:03,567 who went from working as a skilled chef in Malaysia 234 00:08:03,567 --> 00:08:05,934 to fire things up in Cincinnati. 235 00:08:05,934 --> 00:08:09,300 You're doing Malaysian, which is an influence of Thai, 236 00:08:09,300 --> 00:08:10,266 Chinese... 237 00:08:10,266 --> 00:08:11,867 Indian, all different countries. 238 00:08:11,867 --> 00:08:13,734 Getting a little geography lesson, folks. 239 00:08:14,166 --> 00:08:15,467 One nasi lemak. 240 00:08:15,467 --> 00:08:17,400 The best thing on the menu here is 241 00:08:17,400 --> 00:08:19,667 the nasi lemak and beef rendang. 242 00:08:19,667 --> 00:08:23,300 It's curry beef stewed for hours. 243 00:08:23,300 --> 00:08:26,266 Some sambal, pickles, a superb dish. 244 00:08:26,266 --> 00:08:28,066 -[Guy] What are we making today? -[Paul] Nasi lemak. 245 00:08:28,066 --> 00:08:29,266 -Nasi lemak? -Yes. 246 00:08:29,266 --> 00:08:31,500 We're going to pressure cook the beef knuckle 247 00:08:31,500 --> 00:08:32,834 for 35 minutes. 248 00:08:32,834 --> 00:08:34,767 -Lemon grass? -Lemon grass. Water. 249 00:08:34,767 --> 00:08:37,166 [Paul] Once it comes out, we will chill it, dice it, 250 00:08:37,166 --> 00:08:38,867 before we put it into the braise. 251 00:08:38,867 --> 00:08:41,667 -What do we do next? -The fresh spice for the beef rendang. 252 00:08:41,667 --> 00:08:43,300 [Paul] Oil, lemongrass, 253 00:08:43,300 --> 00:08:45,667 turmeric, galangal, onion. 254 00:08:45,667 --> 00:08:47,100 And then we have dry spice. 255 00:08:47,100 --> 00:08:48,767 Star anise first. I'm going to break it up. 256 00:08:48,767 --> 00:08:50,467 -Break the pod open, yeah. -[Paul] Yeah. Cardamom. 257 00:08:50,467 --> 00:08:52,166 -Coriander. -And black pepper. 258 00:08:52,166 --> 00:08:53,467 -[Guy] Fennel. -Clove. 259 00:08:53,467 --> 00:08:54,634 -And... -Cumin. 260 00:08:55,166 --> 00:08:57,166 [Paul] Grind the dry spices. 261 00:08:57,166 --> 00:09:00,100 -Puree that for the beef rendang. -[Paul] Yeah. 262 00:09:00,367 --> 00:09:01,300 Next step. 263 00:09:01,300 --> 00:09:02,500 -Coconut rice. -[Guy] Okay. 264 00:09:02,500 --> 00:09:04,867 This is, uh, jasmine and long grain rice mixture. 265 00:09:04,867 --> 00:09:09,367 Ginger, onions, lemongrass, pandan leaf, coconut milk, 266 00:09:09,367 --> 00:09:11,600 salt, MSG, and water. 267 00:09:11,600 --> 00:09:14,300 -Stir it up, let it cook, then we'll finish the dish. -[Paul] Yeah. 268 00:09:14,300 --> 00:09:17,166 -We put all this together, and you have beef rendang. -Let's see it. 269 00:09:17,166 --> 00:09:20,000 Fresh spice mix, chili powder, spicy chili powder. 270 00:09:20,000 --> 00:09:21,667 You can add more if you like it spicy. 271 00:09:21,667 --> 00:09:23,667 -Liquid from the pressure cooker. -[Guy] Okay. 272 00:09:23,667 --> 00:09:27,066 [Paul] Diced beef, dry spice, lime leaf, coconut milk, 273 00:09:27,066 --> 00:09:30,367 toasted coconut paste, salt, sugar. 274 00:09:30,367 --> 00:09:32,066 Then cook for 15 minutes. 275 00:09:32,066 --> 00:09:33,000 [Guy] What are we on to next? 276 00:09:33,000 --> 00:09:35,000 Tamarind sambal, the chili sauce 277 00:09:35,000 --> 00:09:36,266 that goes on the nasi lemak. 278 00:09:36,266 --> 00:09:37,266 -[Guy] Great. -Oil, 279 00:09:37,266 --> 00:09:40,100 lemongrass, onions, spicy chili powder. 280 00:09:40,100 --> 00:09:41,066 This is tamarind. 281 00:09:41,066 --> 00:09:42,734 [Guy] Tanginess of the tamarind, got it. 282 00:09:43,834 --> 00:09:47,266 Now we put it back in the pan, salt, sugar. 283 00:09:47,266 --> 00:09:48,500 Smells so good. 284 00:09:48,500 --> 00:09:50,200 Cook this until you can see the oil 285 00:09:50,200 --> 00:09:52,734 separate from the solids, 15 to 20 minutes. 286 00:09:52,734 --> 00:09:54,233 15 minutes of torture. 287 00:09:54,667 --> 00:09:55,667 Next? 288 00:09:55,667 --> 00:09:59,467 The spicy pickle, salt, sugar, water, vinegar, 289 00:09:59,467 --> 00:10:02,467 onion, cucumber, sweet pepper, carrot. 290 00:10:02,467 --> 00:10:03,400 -Okay. -All right. 291 00:10:03,400 --> 00:10:04,667 [Paul] We are plating now. 292 00:10:04,667 --> 00:10:07,100 -Peanuts, eggs, the spicy pickle. -[Guy] Right. 293 00:10:07,100 --> 00:10:08,734 Coconut rice, tamarind sambal. 294 00:10:08,734 --> 00:10:11,066 This is the beef rendang that we cooked. 295 00:10:11,066 --> 00:10:13,500 Toasted sesame seeds and fried onion. 296 00:10:13,500 --> 00:10:16,767 Traditionally, we eat it all mixed together. 297 00:10:16,767 --> 00:10:18,767 [Guy] It was such a beautiful dish, 298 00:10:18,767 --> 00:10:20,667 -and now you have me destroying it. -[Paul chuckles] 299 00:10:22,667 --> 00:10:24,000 Oh, that is so good. 300 00:10:24,100 --> 00:10:25,133 Wow. 301 00:10:26,667 --> 00:10:27,767 You have to mix it together, 302 00:10:27,767 --> 00:10:29,300 because when you're biting into this 303 00:10:29,300 --> 00:10:31,867 and you get this tender beef with a little bit of spice, 304 00:10:31,867 --> 00:10:33,667 and you get a little bite of the pickle, 305 00:10:33,667 --> 00:10:36,166 and then the next thing you get spicy... 306 00:10:36,166 --> 00:10:38,133 That's really, really delicious. 307 00:10:39,300 --> 00:10:41,367 Nasi lemak and beef rendang. 308 00:10:41,367 --> 00:10:44,266 You have this rich texture with the beef, 309 00:10:44,266 --> 00:10:45,567 the fluffiness of the rice. 310 00:10:45,567 --> 00:10:47,934 You get some of the spice, and then you get the egg 311 00:10:47,934 --> 00:10:49,400 that can cool it down. 312 00:10:49,400 --> 00:10:50,967 You take a bite and keep going. 313 00:10:50,967 --> 00:10:52,500 So when you found this place, what did you think? 314 00:10:52,500 --> 00:10:54,100 I thought it was the best food in Cincinnati. 315 00:10:54,100 --> 00:10:55,767 Something new, outside of our comfort zone. 316 00:10:55,767 --> 00:10:57,000 Plating prawn mee. 317 00:10:57,000 --> 00:10:59,567 To find authentic Malaysian food, it is life changing. 318 00:10:59,567 --> 00:11:01,266 -Have you been to Malaysia? -I have, yes. 319 00:11:01,266 --> 00:11:02,934 This reminds me of home. 320 00:11:02,934 --> 00:11:05,166 I would try every Malaysian place 321 00:11:05,166 --> 00:11:06,967 in every city I would go to, 322 00:11:06,967 --> 00:11:08,300 and this is the best. 323 00:11:08,300 --> 00:11:09,767 [woman] Dumplings are done. 324 00:11:09,767 --> 00:11:11,467 You know I'm not gonna leave. I'm going to sleep back there 325 00:11:11,467 --> 00:11:12,567 on the bag of rice. 326 00:11:12,567 --> 00:11:14,266 Then we get back up. We're gonna make something else. 327 00:11:14,266 --> 00:11:15,233 Make yourself at home. 328 00:11:18,266 --> 00:11:19,533 This is to balance out the sweetness 329 00:11:19,867 --> 00:11:21,166 and the umami. 330 00:11:21,166 --> 00:11:22,934 This will definitely balance out your mommy. 331 00:11:24,033 --> 00:11:26,233 I wouldn't leave home if my mommy cooked like that. 332 00:11:27,500 --> 00:11:28,667 Welcome back. 333 00:11:28,667 --> 00:11:31,867 Triple D hanging out in Cincinnati with this wild cat. 334 00:11:31,867 --> 00:11:33,500 Chef in Malaysia for years. 335 00:11:33,500 --> 00:11:35,734 -Come over here and start Sago, -[Paul] Yeah. 336 00:11:35,734 --> 00:11:38,400 which is the name of the ingredient 337 00:11:38,400 --> 00:11:40,166 from the palm tree that goes in a lot of the desserts. 338 00:11:40,166 --> 00:11:42,033 -Correct. Perfect. -How did I do? 339 00:11:42,033 --> 00:11:43,834 [man] Chef Paul really wanted to let people know 340 00:11:43,834 --> 00:11:45,166 what Malaysian food is all about, 341 00:11:45,166 --> 00:11:46,867 and he does an amazing job representing that with 342 00:11:46,867 --> 00:11:47,867 every dish he puts out. 343 00:11:47,867 --> 00:11:49,100 Two minutes left on the duck. 344 00:11:49,100 --> 00:11:51,066 Best thing on the menu is definitely the duck. 345 00:11:51,066 --> 00:11:53,467 That sauce is just rich and delicious, 346 00:11:53,467 --> 00:11:55,834 and then the noodles are just so tender. 347 00:11:55,834 --> 00:11:57,066 [Guy] What are we making next, Chef? 348 00:11:57,066 --> 00:11:59,166 -Dry rub for the roast duck. -Let's see it. 349 00:11:59,166 --> 00:12:01,200 Ginger powder, black pepper powder, 350 00:12:01,200 --> 00:12:02,266 -cinnamon powder. -Cinnamon. 351 00:12:02,266 --> 00:12:04,500 -Ground up star anise, okay. -[Paul] Kosher salt. 352 00:12:04,500 --> 00:12:06,266 -[Guy] Chicken base. -White pepper. 353 00:12:06,266 --> 00:12:09,200 -Dry rub in every cavity that we can find. -[Paul] Yes. 354 00:12:09,200 --> 00:12:10,367 Shaoxing wine. 355 00:12:10,367 --> 00:12:12,033 [Guy] How long is this dry rub going to go on, Chef? 356 00:12:12,033 --> 00:12:13,100 At least 24 hours. 357 00:12:13,100 --> 00:12:15,500 -And then we're going to skewer it. -[Guy] Okay. 358 00:12:15,500 --> 00:12:17,367 We're going to make the maltose solution. 359 00:12:17,367 --> 00:12:19,300 Maltose is sugar from wheat. 360 00:12:19,300 --> 00:12:21,667 And that's specifically the type that needs to be used 361 00:12:21,667 --> 00:12:23,100 for making the Peking duck. 362 00:12:23,100 --> 00:12:25,100 Correct. To give the duck the color. 363 00:12:25,100 --> 00:12:26,300 Just regular white vinegar. 364 00:12:26,300 --> 00:12:27,300 Water. 365 00:12:27,300 --> 00:12:29,266 We will blanch the skin. 366 00:12:29,266 --> 00:12:30,367 This is just hot water. 367 00:12:30,367 --> 00:12:32,834 -We're just sealing up the pores on the duck. -Correct. 368 00:12:32,834 --> 00:12:34,667 And we'll put the maltose solution inside, 369 00:12:34,667 --> 00:12:36,000 and we'll do the same-- 370 00:12:36,000 --> 00:12:38,033 -[Guy] We do the same thing with the duck now? Ah. -[Paul] Yeah. 371 00:12:38,033 --> 00:12:40,367 [Paul] Hang this out to dry two to three hours. 372 00:12:40,367 --> 00:12:43,734 -What, you just hang them around here like laundry? -Something like that. 373 00:12:43,734 --> 00:12:45,367 [Paul] After the duck is air dried, 374 00:12:45,367 --> 00:12:47,066 we will brush some Hoisin sauce 375 00:12:47,066 --> 00:12:48,400 in the cavity of the duck. 376 00:12:48,400 --> 00:12:49,567 How long is the duck going to cook? 377 00:12:49,567 --> 00:12:52,033 [Paul] 45 minutes at 350 degrees. 378 00:12:52,033 --> 00:12:53,734 -So it'll crisp up the top of the duck. -Correct. 379 00:12:53,734 --> 00:12:55,834 -What's up next? -Sauce for the noodles. 380 00:12:55,834 --> 00:12:57,166 Water, kosher salt, 381 00:12:57,166 --> 00:12:58,867 -sugar. -[Guy] Chicken base. 382 00:12:58,867 --> 00:13:01,600 Dark soy sauce, sesame oil, white pepper. 383 00:13:01,600 --> 00:13:02,867 [Guy] That's the noodle sauce? 384 00:13:02,867 --> 00:13:04,166 -That's the noodle sauce. -Okay. 385 00:13:04,166 --> 00:13:07,667 -And the noodles are just regular egg noodles? -[Paul] Yes. 386 00:13:07,667 --> 00:13:08,634 Delicious. 387 00:13:09,467 --> 00:13:10,667 So it's out of the oven. 388 00:13:10,667 --> 00:13:11,734 Now what's the final step? 389 00:13:11,734 --> 00:13:12,967 [Paul] Crisp up the skin. 390 00:13:12,967 --> 00:13:14,100 Duck's been through a lot. 391 00:13:14,100 --> 00:13:15,734 Now we're going to cut up the duck. 392 00:13:18,000 --> 00:13:19,100 [Guy] Look at that. 393 00:13:19,100 --> 00:13:20,634 -[Paul] Hoisin sauce. -From a happy duck. 394 00:13:23,467 --> 00:13:24,967 [Guy] The duck is probably some of the most 395 00:13:24,967 --> 00:13:26,033 tender duck you'll ever try. 396 00:13:26,033 --> 00:13:28,667 Not served medium rare like we typically do, 397 00:13:28,667 --> 00:13:31,667 but there's a ton of moisture inside of the duck. 398 00:13:32,266 --> 00:13:33,934 The fat's rendered down nicely. 399 00:13:33,934 --> 00:13:36,467 The skin on the outside is the bomb. 400 00:13:36,467 --> 00:13:39,767 And complemented with a little sweetness of the Hoisin, 401 00:13:39,767 --> 00:13:43,333 but it's not one particular note or flavor. 402 00:13:44,667 --> 00:13:46,033 Outstanding. 403 00:13:46,567 --> 00:13:47,734 Roast duck dry noodle. 404 00:13:47,734 --> 00:13:49,300 As soon as you take a bite of the duck, 405 00:13:49,300 --> 00:13:50,867 it just snaps in your mouth. 406 00:13:50,867 --> 00:13:52,367 It's somehow crunchy and crispy, 407 00:13:52,367 --> 00:13:53,967 but tender at the same time. 408 00:13:53,967 --> 00:13:55,300 It's got a real depth of flavor. 409 00:13:55,300 --> 00:13:57,967 Curry mee with Hainanese chicken. Table five. 410 00:13:57,967 --> 00:13:59,600 The food in here is just amazing. 411 00:13:59,600 --> 00:14:00,967 You can pick just about anything 412 00:14:00,967 --> 00:14:02,634 and you're going to get a killer meal. 413 00:14:03,600 --> 00:14:05,033 This is the kind of place that, 414 00:14:05,033 --> 00:14:06,834 I said it a million times, 415 00:14:06,834 --> 00:14:08,567 You would blow... you drive by this every day, 416 00:14:08,567 --> 00:14:10,166 not knowing it's here. 417 00:14:10,166 --> 00:14:12,000 We found out about it. I stopped. 418 00:14:12,000 --> 00:14:13,000 I get a place to park. 419 00:14:13,000 --> 00:14:14,567 And you walk in, and you get 420 00:14:14,567 --> 00:14:16,500 almost transported to Malaysia. 421 00:14:16,500 --> 00:14:18,266 -It's a passport. -Thank you. Thank you. 422 00:14:18,266 --> 00:14:19,533 I'll get the rest of that duck to go. 423 00:14:22,667 --> 00:14:24,867 Coming up in Port Chester, New York. 424 00:14:24,867 --> 00:14:26,467 Trying to make that perfect bite. 425 00:14:26,467 --> 00:14:29,166 A Salvadorian spot with deep family roots. 426 00:14:29,166 --> 00:14:31,767 You and your brother sticking to the traditions, 427 00:14:31,767 --> 00:14:34,266 Putting their cultural spin on tamales. 428 00:14:34,266 --> 00:14:36,066 -Delicious. Absolutely delicious. -Yeah, really-- 429 00:14:36,066 --> 00:14:38,967 And serving up pupusas, just like mom made. 430 00:14:38,967 --> 00:14:40,233 That's the game changer. 431 00:14:45,100 --> 00:14:46,767 All right, Dad. So we drive all the way out here 432 00:14:46,767 --> 00:14:48,934 to Port Chester, New York. Where are we going? 433 00:14:48,934 --> 00:14:51,600 [Guy] El Salvadorian food. You're going to love it. 434 00:14:51,600 --> 00:14:52,767 I mean, it's got a great story. 435 00:14:52,767 --> 00:14:55,400 Two sons took over the restaurant from their parents. 436 00:14:55,400 --> 00:14:56,867 And their parents had taken it over 437 00:14:56,867 --> 00:14:57,867 from one of their uncles. 438 00:14:57,867 --> 00:14:59,600 And I hear the food is amazing. 439 00:14:59,600 --> 00:15:01,066 So find a place to park. 440 00:15:01,066 --> 00:15:02,367 Just remember the name. 441 00:15:02,367 --> 00:15:04,667 Rinconcito Salvadoreño 442 00:15:07,500 --> 00:15:09,667 [speaking Spanish] 443 00:15:09,667 --> 00:15:10,767 The food's amazing, 444 00:15:10,767 --> 00:15:12,100 like, I'm excited to come here every time. 445 00:15:12,100 --> 00:15:13,767 Costilla asada. Rice and beans. 446 00:15:13,767 --> 00:15:16,667 Salvadorian food, it's unique in its flavors. 447 00:15:16,667 --> 00:15:18,033 It's the best. 448 00:15:18,033 --> 00:15:20,567 [Guy] The best coming from brothers David and Edwin Sorto, 449 00:15:20,567 --> 00:15:23,200 who are keeping their Salvadorian roots strong 450 00:15:23,200 --> 00:15:25,867 with generations of family recipes. 451 00:15:25,867 --> 00:15:28,567 So how do you explain Salvadorian food? 452 00:15:28,567 --> 00:15:30,500 [David] You know, simple ingredients, but comfort foods 453 00:15:30,500 --> 00:15:32,100 from, you know, people in poverty, right? 454 00:15:32,100 --> 00:15:34,300 It's poor food. But if you treat it the right way, 455 00:15:34,300 --> 00:15:36,467 -it's got tremendous flavor. -It has a lot of flavors. 456 00:15:36,467 --> 00:15:38,467 -What are the specialties of the house? -Pupusas. 457 00:15:38,467 --> 00:15:40,600 Pupusas is like having hot dogs 458 00:15:40,600 --> 00:15:42,600 in the street of New York City down in El Salvador. 459 00:15:42,600 --> 00:15:44,000 Pupusa revuelta. 460 00:15:44,000 --> 00:15:46,567 The best one is our pupusa revuelta, pork and cheese. 461 00:15:46,567 --> 00:15:50,166 Kind of like a tortilla filled with cheese and chicharron. 462 00:15:50,166 --> 00:15:52,867 We are preparing our chicharron for our pupusa revueltas. 463 00:15:52,867 --> 00:15:54,600 We got our pork shoulder butts. 464 00:15:54,600 --> 00:15:57,066 We do some dried oregano, adobo. 465 00:15:57,066 --> 00:15:58,200 Granulated garlic. 466 00:15:58,200 --> 00:15:59,767 Parsley, chicken bouillon. 467 00:15:59,767 --> 00:16:02,667 -Cook this down. -For about maybe an hour and a half. 468 00:16:02,667 --> 00:16:04,400 Now we're going to get into our picadillo. 469 00:16:04,400 --> 00:16:07,066 This is the sofrito that goes along with our pork. 470 00:16:07,066 --> 00:16:10,400 Corn oil, some tomato, green pepper, red pepper, 471 00:16:10,400 --> 00:16:12,300 white and red onions, celery. 472 00:16:12,300 --> 00:16:14,500 Never seen celery in a sofrito. 473 00:16:14,500 --> 00:16:16,100 Cilantro. Garlic. 474 00:16:16,100 --> 00:16:17,934 [David] Bay leaves and some chile guajillo. 475 00:16:17,934 --> 00:16:19,667 Oregano, some adobo. 476 00:16:19,667 --> 00:16:20,867 [Guy] Red chili flake. 477 00:16:20,867 --> 00:16:23,100 -Is that sazon we're going with? -This is some sazon. 478 00:16:23,100 --> 00:16:24,467 [Guy] Let this cook down. 479 00:16:24,467 --> 00:16:27,600 And we go ahead and grind our chicharron and our picadillo 480 00:16:27,600 --> 00:16:28,834 for pupusa filling. 481 00:16:29,500 --> 00:16:31,367 So once everything is blended down, 482 00:16:31,367 --> 00:16:33,000 -we have some mozzarella cheese. -Okay. 483 00:16:33,000 --> 00:16:34,867 We have our masa here and what we do, 484 00:16:34,867 --> 00:16:36,567 we shape it into form. 485 00:16:36,567 --> 00:16:38,166 -On the flat top. -Ready to go. 486 00:16:38,166 --> 00:16:39,834 So what else goes on the pupusa? 487 00:16:39,834 --> 00:16:41,367 We serve it what we call as a curtido. 488 00:16:41,367 --> 00:16:42,567 -It's a coleslaw. Yeah. -Curtido? 489 00:16:42,567 --> 00:16:45,100 [David] Cabbage, carrots, red and white onions, 490 00:16:45,100 --> 00:16:47,033 fresh cilantro, salt, 491 00:16:47,033 --> 00:16:49,200 red crushed peppers, dried oregano, 492 00:16:49,200 --> 00:16:50,300 and red wine vinegar, 493 00:16:50,300 --> 00:16:52,000 along with some tomato sauce that we made. 494 00:16:52,000 --> 00:16:53,867 -[Guy] What's in it? -Onions and garlic. 495 00:16:53,867 --> 00:16:55,033 Once those are translucent enough, 496 00:16:55,033 --> 00:16:56,834 we throw in the whole peeled tomato. 497 00:16:56,834 --> 00:16:58,600 Once that's cooking down, we put in tomato paste. 498 00:16:58,600 --> 00:17:00,567 And we add some chicken bouillon powder, 499 00:17:00,567 --> 00:17:03,266 adobo, oregano, sugar. 500 00:17:03,266 --> 00:17:05,166 So we just wait for it to get to a nice simmer. 501 00:17:05,166 --> 00:17:07,000 Then we finish it off with some cilantro. 502 00:17:07,000 --> 00:17:08,567 -Puree? -Yeah. 503 00:17:09,266 --> 00:17:10,967 We have the coleslaw ready. 504 00:17:10,967 --> 00:17:14,400 We add some of our tomato sauce and pupusa-- 505 00:17:14,400 --> 00:17:16,934 I love my tomato sauce in my coleslaw. 506 00:17:16,934 --> 00:17:18,100 [David] There you go. 507 00:17:18,100 --> 00:17:19,433 It is just hot to hold. 508 00:17:21,467 --> 00:17:23,567 Mmm. First crispy, 509 00:17:23,567 --> 00:17:26,567 then creaminess of the pupusa, then the cheesiness. 510 00:17:26,567 --> 00:17:28,467 But then all of a sudden, you get the contrast 511 00:17:28,467 --> 00:17:31,100 of the slaw with the tomato sauce, 512 00:17:31,100 --> 00:17:33,100 cooling it down and adding a little bit of acid. 513 00:17:33,100 --> 00:17:35,767 -It's dynamite, dude. -How's the pupusa revuelta? 514 00:17:35,767 --> 00:17:37,567 When you bite into it, you can really taste the pork 515 00:17:37,567 --> 00:17:38,667 mixed in with the cheese. 516 00:17:38,667 --> 00:17:41,767 The curtidos and the salsa de tomate, 517 00:17:41,767 --> 00:17:43,934 It's great. It adds some freshness. 518 00:17:43,934 --> 00:17:45,567 Jeff is my agent at WME. 519 00:17:45,567 --> 00:17:46,567 This is his beautiful family. 520 00:17:46,567 --> 00:17:49,600 If you watched Triple D 13 years ago? 521 00:17:49,600 --> 00:17:50,600 [woman] Yeah. 522 00:17:50,600 --> 00:17:52,066 [Guy] This is a tradition now. 523 00:17:52,066 --> 00:17:54,100 We have a reunion, and we've come back to a Triple D joint. 524 00:17:54,100 --> 00:17:56,300 -So far, what are your first bites like? -Amazing. 525 00:17:56,300 --> 00:17:57,667 It's incredible. It's really, really good. 526 00:17:57,667 --> 00:17:58,934 [Guy] Have you had a pupusa before? 527 00:17:58,934 --> 00:18:00,166 -[woman] No. -What do you think? 528 00:18:00,166 --> 00:18:01,567 I like the spices. 529 00:18:01,567 --> 00:18:02,667 Tamale is out. 530 00:18:02,667 --> 00:18:05,166 -And these recipes came from where? -My mother. 531 00:18:05,166 --> 00:18:06,467 [David] Tamalitos de elote. 532 00:18:06,467 --> 00:18:07,867 They're cooking from where they came from, 533 00:18:07,867 --> 00:18:09,500 and it tastes great. 534 00:18:09,500 --> 00:18:11,367 It's amazing to see them spreading, like, 535 00:18:11,367 --> 00:18:13,266 the Salvadorian culture here in New York. 536 00:18:13,266 --> 00:18:15,567 -Chicken tamales. -Our tamales. 537 00:18:15,567 --> 00:18:18,500 They are a little bit bigger than your traditional tamales 538 00:18:18,500 --> 00:18:21,266 that you would have in Mexico. Oh, they're so good. 539 00:18:21,266 --> 00:18:23,033 I never knew that there were tamales in El Salvadorian food. 540 00:18:23,033 --> 00:18:24,033 [David] Yeah. 541 00:18:24,033 --> 00:18:25,100 -And so you-- -Dude. 542 00:18:25,100 --> 00:18:28,467 I had to park over the bridge, around the corner-- 543 00:18:28,467 --> 00:18:29,867 -This is my son Hunter. -Sorry. How you doing? 544 00:18:29,867 --> 00:18:31,300 Nice to meet you. Sorry, I'm late. 545 00:18:31,300 --> 00:18:32,266 All right, Jeff. What's next? 546 00:18:32,266 --> 00:18:34,233 We're getting into our tamales de pollo. 547 00:18:34,567 --> 00:18:35,867 Water. Chicken. 548 00:18:35,867 --> 00:18:40,066 Red peppers, green peppers, some white onions, cilantro. 549 00:18:40,066 --> 00:18:41,166 Celery again. 550 00:18:41,166 --> 00:18:42,367 Garlic and chicken base. 551 00:18:42,367 --> 00:18:44,667 -How long is that going to go for? -45, 50 minutes. 552 00:18:44,667 --> 00:18:46,567 -[Guy] Until the chicken's shreddable. -[David] Yeah. 553 00:18:46,567 --> 00:18:49,000 Now we're working on the sauce that goes inside the tamales. 554 00:18:49,000 --> 00:18:50,100 -Okay. -You know, we want to keep it nice 555 00:18:50,100 --> 00:18:51,667 and juicy and flavorful. 556 00:18:51,667 --> 00:18:52,967 -So this is what we-- -Juicy. 557 00:18:52,967 --> 00:18:55,300 -He just has all my favorite words. -I was going to say moist. 558 00:18:55,300 --> 00:18:57,033 So this is what we call recaldo. 559 00:18:57,033 --> 00:18:58,867 Water, green peppers. 560 00:18:58,867 --> 00:19:01,467 -[Guy] Tomatoes. -Onions, and red peppers. 561 00:19:01,467 --> 00:19:03,767 [David] Toasted pumpkin seeds, toasted sesame seeds. 562 00:19:03,767 --> 00:19:06,467 -Dried oregano, achiote water, annatto seeds. -[Guy] Okay. 563 00:19:06,467 --> 00:19:08,967 Toasted guajillo, cumin and cloves. 564 00:19:08,967 --> 00:19:11,867 -We have some toasted garlic, some toasted bay leaves. -[Guy] Got it. 565 00:19:11,867 --> 00:19:13,834 [David] We blend it. We put it on a stock pot. 566 00:19:13,834 --> 00:19:16,200 We let it cook for 25 minutes. 567 00:19:16,200 --> 00:19:18,066 -Where are we at? -Prepping for our masa. 568 00:19:18,066 --> 00:19:20,367 [David] We add the strained chicken stock. 569 00:19:20,367 --> 00:19:21,667 Let me guess. Red bell pepper, 570 00:19:21,667 --> 00:19:23,867 -green bell pepper, cilantro, and onions. -How'd you know? 571 00:19:23,867 --> 00:19:25,667 Ah, I've been hanging out for a while. 572 00:19:25,667 --> 00:19:26,834 [David] So we throw that all together. 573 00:19:27,400 --> 00:19:29,000 Fresh garlic. 574 00:19:29,000 --> 00:19:30,967 -Let's make the masa. -Yes, sir. 575 00:19:30,967 --> 00:19:33,867 -[David] Some of our chicken stock, corn flour, our masa -[Guy] Masa. 576 00:19:33,867 --> 00:19:35,266 [David] The marinade we just prepared. 577 00:19:35,266 --> 00:19:36,667 Have you ever heard of loroco? 578 00:19:36,667 --> 00:19:38,300 -No. -This is a bud, 579 00:19:38,300 --> 00:19:40,500 you know, in El Salvador before it blossoms. 580 00:19:40,500 --> 00:19:42,000 [Guy] Let that cook. Let it cool. 581 00:19:42,000 --> 00:19:44,200 And then we start to stuff the tamales. 582 00:19:44,200 --> 00:19:45,767 [David] We wrap them in banana leaves. 583 00:19:45,767 --> 00:19:47,567 -[Guy] Not in corn husks? -No. 584 00:19:47,567 --> 00:19:48,667 That's bananas. 585 00:19:48,667 --> 00:19:50,367 Recaldo. Chicken. 586 00:19:50,367 --> 00:19:52,166 Bell peppers. Roll this up. 587 00:19:52,166 --> 00:19:54,166 We wrap it again in some aluminum foil, nice and tight. 588 00:19:54,166 --> 00:19:56,100 This is going to boil, not steam. 589 00:19:56,100 --> 00:19:58,066 [David] We let this cook for about two hours. 590 00:20:00,266 --> 00:20:01,734 Trying to make that perfect bite. 591 00:20:04,166 --> 00:20:06,100 That masa is nice and creamy. 592 00:20:06,100 --> 00:20:07,567 Wow. Not dry at all. 593 00:20:07,567 --> 00:20:09,967 [Guy] And the flavor from the salsa recaldo, 594 00:20:09,967 --> 00:20:11,166 that's the game changer. 595 00:20:11,166 --> 00:20:13,166 -Delicious. Absolutely delicious. -Yeah, really-- 596 00:20:13,166 --> 00:20:15,000 [David] Finishing the tamales de pollo. 597 00:20:15,000 --> 00:20:16,367 The meat is tender. 598 00:20:16,367 --> 00:20:17,467 The sauce puts it all together. 599 00:20:17,467 --> 00:20:18,667 [Guy] You've had Mexican tamales. 600 00:20:18,667 --> 00:20:20,266 -Yeah. -What do you think of this one? 601 00:20:20,266 --> 00:20:23,000 I think they're a little different but they're super flavorful. 602 00:20:23,000 --> 00:20:25,100 [David speaking Spanish] 603 00:20:25,100 --> 00:20:26,600 The love that they put into this place 604 00:20:26,600 --> 00:20:28,767 is the same love that they put into this food. 605 00:20:28,767 --> 00:20:30,734 It's not just the fact that El Salvadorian food, 606 00:20:30,734 --> 00:20:32,266 I don't think, gets enough recognition. 607 00:20:32,266 --> 00:20:33,233 That's one thing. 608 00:20:33,233 --> 00:20:35,667 You and your brother sticking to the traditions, 609 00:20:35,667 --> 00:20:37,166 you are a beacon, my friend. 610 00:20:38,266 --> 00:20:40,266 Was that a road trip or what? 611 00:20:40,266 --> 00:20:41,400 But don't worry. 612 00:20:41,400 --> 00:20:43,867 There's plenty more joints all over this great country. 613 00:20:43,867 --> 00:20:46,967 I'll be looking for you next time on Triple D. 614 00:20:46,967 --> 00:20:48,767 Mom and dad know this is happening? 615 00:20:48,767 --> 00:20:50,667 They're probably watching you right there. 616 00:20:52,867 --> 00:20:55,200 Filomena and Fabio, they're doing great. 617 00:20:55,200 --> 00:20:56,567 -Thank you. -Okay, that's what I was supposed to say, 618 00:20:56,567 --> 00:20:58,066 -right? -[laughs] Yeah. 619 00:20:58,066 --> 00:21:00,066 -He'll sign you a check right after. -Just smile.