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00:00:01,400 --> 00:00:02,700
Hey there! I'm Guy Fieri,
and we're rolling out,
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00:00:02,700 --> 00:00:06,433
looking for America's greatest
Diners, Drive-Ins and Dives!
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00:00:07,100 --> 00:00:08,166
This trip...
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00:00:08,166 --> 00:00:10,900
-[inhales excitedly]
-He's going crazy!
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00:00:10,900 --> 00:00:12,567
[Guy] You've seen
'em on Triple G.
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00:00:12,567 --> 00:00:14,266
You've seen 'em on TOC.
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00:00:14,266 --> 00:00:17,667
And now, they're showing
off their own joints
on Triple D!
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00:00:17,667 --> 00:00:19,266
I'm trying to play it cool
right now, but my mouth
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00:00:19,266 --> 00:00:21,834
is just a five-alarm
water drill.
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00:00:22,700 --> 00:00:24,000
[Guy] We've got
chef Justin Warner
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00:00:24,000 --> 00:00:27,300
working ramen magic in Rapid
City, South Dakota!
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[Justin] Dude, you're gonna
finish the whole bowl?
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00:00:29,367 --> 00:00:31,367
This is the greatest
compliment I can get.
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00:00:32,166 --> 00:00:33,867
[Guy] And chef Antonia Lofaso
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00:00:33,867 --> 00:00:36,400
is going global in
her Studio City spot!
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I'll just let you eat.
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00:00:37,500 --> 00:00:39,166
-That'd be a good call.
-[chuckles]
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00:00:39,166 --> 00:00:41,367
[Guy] From Japanese
that's sure to please...
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00:00:41,367 --> 00:00:43,200
You hit all the marks here.
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00:00:43,200 --> 00:00:45,066
[Guy] ...to out
of the park Italian.
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00:00:45,066 --> 00:00:47,800
This right here,
is in the top three
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00:00:47,800 --> 00:00:49,100
best Bolognese I've ever
had in my life.
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00:00:49,100 --> 00:00:50,400
That's a lights out dish.
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00:00:50,400 --> 00:00:52,567
That's all right
here, right now,
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00:00:52,567 --> 00:00:54,734
on Diners,
Drive-Ins and Dives!
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00:01:08,667 --> 00:01:10,367
So I'm here at
Studio City, California,
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and today, this is
an interesting one.
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You know, I have shot
Diners, Drive-Ins and Dives
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00:01:13,300 --> 00:01:15,500
all over this country,
out of this country,
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00:01:15,500 --> 00:01:17,667
for chefs you know
and chefs you don't know.
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But tonight, well,
now, this one's special.
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See, 'cause I'm going
to a restaurant
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00:01:21,266 --> 00:01:22,967
that's owned by a very
dear friend of mine.
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Well, she's actually like
a little sister
to me.
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But when I show up,
doing Diners, Drive-Ins
and Dives,
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00:01:28,166 --> 00:01:29,367
well, the gloves are off.
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I'm not gonna
pull any punches.
I hope she's ready.
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00:01:32,000 --> 00:01:33,166
Actually, I'm just kidding.
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00:01:33,166 --> 00:01:36,433
This is chef Antonia Lofaso's
Black Market Liquor Bar.
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00:01:39,100 --> 00:01:40,800
Ricotta gnudi for Guy.
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00:01:40,800 --> 00:01:43,700
It's kind of a mixture of
casual and upscale.
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00:01:43,700 --> 00:01:46,667
Every dish tastes
of another country.
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00:01:46,667 --> 00:01:48,567
Korean chicken
wings for Donnie!
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It just hits all the marks.
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00:01:50,266 --> 00:01:53,000
[Guy] And it should!
Because chef Antonia Lofaso
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00:01:53,000 --> 00:01:54,567
learned from a lot
of the greats
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00:01:54,567 --> 00:01:57,867
in New York and LA
before she set out on her own.
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00:01:57,867 --> 00:01:59,100
[Antonia] I had this
moment where I was, like,
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I wanna do food
that represents me.
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00:02:00,500 --> 00:02:02,367
[Guy] And your way
of doing things is,
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00:02:02,367 --> 00:02:06,667
know everything about it,
compose it to a plate,
and live it.
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00:02:06,667 --> 00:02:07,867
I feel like you're my avatar.
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00:02:07,867 --> 00:02:08,867
It's like, you see me.
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00:02:08,867 --> 00:02:10,400
-Seriously!
-Let's plug out hair in.
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00:02:10,400 --> 00:02:11,667
[both chuckling]
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00:02:11,667 --> 00:02:13,200
Plating hamachi crudo.
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00:02:13,200 --> 00:02:15,000
The hamachi's one
of our favorites.
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00:02:15,000 --> 00:02:18,166
So you got the hot
broccolini, and then you've
got the cold hamachi.
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It's absolutely delicious.
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00:02:20,467 --> 00:02:22,000
-We're gonna make
hamachi crudo?
-Yes.
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00:02:22,000 --> 00:02:25,433
So, hamachi, I'm gonna just
cut it down the side...
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00:02:26,867 --> 00:02:28,867
Can you do me...here.
Hold that real quick.
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00:02:28,867 --> 00:02:31,200
[laughs]
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00:02:31,200 --> 00:02:33,867
We're gonna break this down,
and dice it up. That's it.
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00:02:34,266 --> 00:02:35,500
All right, next up.
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00:02:35,500 --> 00:02:37,100
[Antonia] All right,
so now we're gonna make
our yuzu ponzu.
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First, I'm gonna smash
my jalapenos.
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Thai basil, just break it.
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00:02:40,700 --> 00:02:43,100
-Yuzu.
-Yuzu a lot of this?
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00:02:43,100 --> 00:02:45,567
I yuzu a ton of it, actually.
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Fresh orange juice.
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00:02:46,667 --> 00:02:48,867
-Tamari...
-What do you use yesterday?
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00:02:48,867 --> 00:02:50,834
-[crickets chirping]
-[imitates crickets]
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Points on the cricket.
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00:02:52,700 --> 00:02:54,667
[Antonia] And then
finishing with just a little
bit of sesame oil.
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00:02:54,667 --> 00:02:57,667
Whisk, and we let it
sit for two days.
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00:02:57,667 --> 00:03:00,767
-What are we working on next?
-Uh, tempura batter, for the
tempura crispy broccolini.
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00:03:00,767 --> 00:03:04,367
All-purpose flour.
Rice flour. Corn starch.
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00:03:04,367 --> 00:03:05,467
Kosher salt.
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00:03:05,467 --> 00:03:07,266
Baking powder. Bubbles.
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00:03:07,266 --> 00:03:09,867
So once we have
the right consistency for
the tempura batter,
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00:03:09,867 --> 00:03:12,467
we're gonna add
the broccolini, and then
we can fry it.
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00:03:12,467 --> 00:03:13,567
[Guy] All right, next up?
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00:03:13,567 --> 00:03:15,800
So now, we're gonna
make a shiso aioli.
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00:03:15,800 --> 00:03:17,634
Go. Shiso...
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00:03:18,266 --> 00:03:19,266
-Shiso.
-I don't get it.
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00:03:19,266 --> 00:03:21,567
Like, she... she's
so...whatever. Okay.
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-Lime juice.
-Now, you're not liming
to me, are you?
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00:03:24,266 --> 00:03:25,967
-[laughs sarcastically]
-[laughs obnoxiously]
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00:03:25,967 --> 00:03:27,467
Ginger, vinegar, serranoes.
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00:03:27,467 --> 00:03:28,867
-Pickled ginger.
-[Guy] Got it.
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00:03:28,867 --> 00:03:32,000
[Antonia] Two
cloves of garlic.
Some lime zest.
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-[Guy] Shiso...
-You had your chance!
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Gonna blend all
the liquid together.
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Mayonnaise in,
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done.
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00:03:39,000 --> 00:03:40,400
Now, we're gonna
build the dish.
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00:03:40,400 --> 00:03:41,867
It's spicy, it's lime-y.
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-All right.
Let's build this dish.
-Let's go.
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[Antonia] The yuzu ponzu
to the hamachi.
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Thai basil, mint.
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00:03:47,100 --> 00:03:48,867
And then it's just about
building the dish.
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So that shiso aioli,
and then tempura broccolini.
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-The fish...
-I'm trying to play
it cool right now,
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but my mouth is just
a five-alarm water drill.
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Black sesame and green onion.
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So what I would suggest...
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...or I'll just let you eat.
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-That'd be a good call.
-[laughs]
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-See, like, I'm actually
nervous right now...
-La la la la!
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...for you to taste, like,
a dish that I just made,
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because even when you
and I are on shows together,
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like, we don't really, like,
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you don't really taste
my food all that often.
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You taste it in pieces.
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But, like, then I just
made this for you.
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Is it good? Do you like it?
Do you hate me?
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You think it's gross.
You love it?
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Try it...
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You hit all the marks here.
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Fresh. Eclectic.
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You're giving crunchy.
You're giving supple.
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You're giving raw,
spicy factor, sweet factor,
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I mean, just check,
check, check, check,
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check, check, check the box.
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It is delicate, and balanced.
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That would compete with
any Japanese restaurant
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-on any level.
-Thank you.
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The hamachi crudo.
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00:04:48,000 --> 00:04:50,166
The tempura
breading is amazing.
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Nice, crisp crunch.
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Little surprise broccoli
in there is very good as well.
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It's perfect.
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00:04:55,867 --> 00:04:57,667
[Antonia] Chicken
taquitos for the patio.
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The service here's great.
Vibe is great.
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Drinks are really good too.
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Originally, when we opened
up Black Market,
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it was supposed to be all
about craft cocktails.
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00:05:04,867 --> 00:05:07,567
-And instead, it became
a well-known...
-Restaurant.
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00:05:07,567 --> 00:05:10,767
Every time I walk back here,
there is people in this spot.
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We just come here
all the time.
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-[Guy] What's your favorite?
-Tagliatelle Bolognese.
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[smacks lips] Incredible.
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[Antonia] Plating tagliatelle.
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Let's completely change gears.
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Yeah! Now we're gonna
make Italian food.
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-Right after these messages.
-[gasps]
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Oh, you know what I need?
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00:05:25,367 --> 00:05:26,867
-Could you throw me
a towel over there? Thanks.
-Yep.
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00:05:26,867 --> 00:05:28,767
-You know what
I meant by throw--
-You're doing good.
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-You know what,
I have a very--
-Get 'em, Rocky!
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[impersonating Rocky]
Get right back in there!
You can get 'em!
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I have a very sharp knife.
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[Guy] Welcome back,
we're at Black Market,
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00:05:35,767 --> 00:05:38,567
uh, hanging out
with the one and only,
chef Antonia Lofaso.
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Antonia is like
my little sister.
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And I'm so proud of her,
I could not be more excited.
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Three shrimp larb!
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She is really smart when
it comes to flavor.
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[Antonia] Tagliatelle
Bolognese!
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The tagliatelle Bolognese
is one of my favorites.
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I kinda eat the meat
first and then I finish
with the pasta.
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So good.
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We're going to make
true Bolognese.
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I mean, I'm not gonna
go "true Bolognese".
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-We're gonna have
Antonia's Bolognese.
-Thank you.
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00:06:03,667 --> 00:06:05,266
-There we go. Okay.
-Thank you, thank you,
thank you. Okay.
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[Antonia] So, a little
bit of cooking oil.
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00:06:06,467 --> 00:06:08,667
Pork, veal, and beef.
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00:06:08,667 --> 00:06:11,000
And then, a little bit
of pureed bacon.
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Salt, black pepper,
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carrot, celery, onion,
tomato paste.
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White wine, and then
in goes the sachet.
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Rosemary, thyme, peppercorns,
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-bay leaves, Italian parsley.
-Got it.
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[Antonia] Gonna let that cook
for about 20 minutes until
that wine cooks down.
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We're gonna remove the sachet,
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and finish with the milk
and rosemary.
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Is all that going in there?
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-All of that's going
in there. Yeah.
-What?
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-[Guy] Now, that is...
-Daring. It's bold.
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00:06:33,500 --> 00:06:34,767
-[Guy] Bolognese is done?
-Bolognese is done.
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00:06:34,767 --> 00:06:36,767
-All right, next up.
-[Antonia] Tomato sauce.
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00:06:36,767 --> 00:06:38,867
So, cooking oil.
Chopped garlic.
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00:06:38,867 --> 00:06:41,100
San Marzano-style tomatoes.
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Salt, sugar, let that
cook, 90 minutes.
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Now that it's cooling,
I'm gonna add a sachet
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of Italian parsley, and basil.
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00:06:48,900 --> 00:06:50,567
-[Guy] Next up...
-We can move on
to cheese stock.
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00:06:50,567 --> 00:06:51,767
-Cheese stock?
-Correct.
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00:06:51,767 --> 00:06:54,467
Are you saving
all your rinds from
your Parmigiano Reggiano?
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00:06:54,467 --> 00:06:55,834
Parmesan, and pecorino.
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00:06:57,800 --> 00:07:00,066
[Antonia] So it's just
the cheese rinds, and water.
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00:07:00,066 --> 00:07:03,200
Letting that simmer
for about 20 minutes
and then straining it.
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00:07:03,200 --> 00:07:05,367
-Now we're gonna put
the dish together. Yeah.
-Fantastic.
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00:07:05,367 --> 00:07:07,667
[Antonia] So, blooming
the rosemary and a little
bit of butter.
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00:07:07,667 --> 00:07:09,266
-Again? You are
rosemary happy!
-I know!
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00:07:09,266 --> 00:07:11,700
I'm telling you right now,
just don't worry about it,
I promise you, okay?
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00:07:11,700 --> 00:07:14,200
Then I add that finished
Bolognese, just like that.
200
00:07:14,200 --> 00:07:17,100
-Kinda brighten it up--
-Never seen this much
rosemary in a pasta dish.
201
00:07:17,100 --> 00:07:18,567
You're gonna see it today.
202
00:07:18,567 --> 00:07:22,066
Gonna do a little
bit of the tomato,
and the cheese stock.
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00:07:22,066 --> 00:07:23,967
As that's reducing,
we're gonna go ahead
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00:07:23,967 --> 00:07:27,066
and just drop our
tagliatelle noodles into
our salted water.
205
00:07:27,667 --> 00:07:29,300
Let's pull the rosemary
out early.
206
00:07:29,300 --> 00:07:31,467
-[Guy] Finish
the pasta in the sauce.
-[Antonia] Always.
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00:07:31,467 --> 00:07:35,000
Once it's at a boil,
and it's cooked, only then,
208
00:07:35,000 --> 00:07:38,266
do you grate fresh
Parmigiano Reggiano
right into it.
209
00:07:38,266 --> 00:07:41,367
Basil, torn, parsley, torn,
210
00:07:41,367 --> 00:07:43,100
really good
finishing olive oil.
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00:07:43,100 --> 00:07:44,767
All right, let's plate up.
212
00:07:44,767 --> 00:07:46,934
-[Guy] More cheese.
-[Antonia] Chopped parsley.
213
00:07:47,467 --> 00:07:48,900
I'm making a pasta for you.
214
00:07:48,900 --> 00:07:50,467
-I'm making--
-[in Italian accent]
I'm making a nice!
215
00:07:50,467 --> 00:07:52,300
I'm making a nice
pasta for you!
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00:07:52,300 --> 00:07:54,100
[Guy] So you don't serve
this with a spoon?
217
00:07:54,100 --> 00:07:55,467
No!
218
00:07:55,467 --> 00:07:57,467
[Guy] You just twirl enough
of it on the side of the plate
219
00:07:57,467 --> 00:07:59,367
or the side of the bowl.
So we like that.
220
00:08:03,667 --> 00:08:06,500
Antonia, this right here...
221
00:08:06,500 --> 00:08:09,500
...is in the top three
best Bolognese's I've ever
had in my life.
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00:08:09,500 --> 00:08:11,400
And I've had the great ones.
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00:08:11,400 --> 00:08:14,500
The rosemary kiss in this,
is pure genius.
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00:08:14,500 --> 00:08:17,233
Bloomed in the butter.
Pulled at the right time.
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00:08:18,600 --> 00:08:21,100
It's the ghost of flavor
in the dish,
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00:08:21,100 --> 00:08:24,266
the meat is broken down,
the right amount of cheese.
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00:08:25,266 --> 00:08:27,367
If you sold one thing
in this restaurant,
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00:08:27,367 --> 00:08:29,767
and it was that dish,
you'd still have a line
out the door.
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00:08:30,367 --> 00:08:31,433
That's a lights out dish.
230
00:08:32,467 --> 00:08:34,367
Got your
tagliatelle Bolognese.
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00:08:34,367 --> 00:08:37,100
The meat always
tastes really good.
The sauce isn't too salty,
232
00:08:37,100 --> 00:08:38,166
not too sweet.
233
00:08:38,166 --> 00:08:40,467
The noodles are great.
I love the Bolognese,
234
00:08:40,467 --> 00:08:42,066
and the flavor's amazing.
235
00:08:42,066 --> 00:08:43,367
All right, good
buddy of mine, Larry,
236
00:08:43,367 --> 00:08:46,567
and anybody that likes
to talk any more than my
mother is Larry.
237
00:08:46,567 --> 00:08:48,567
-What do you think?
-I'm so glad they
made it for you,
238
00:08:48,567 --> 00:08:49,800
and I got a little
bit on the side.
239
00:08:49,800 --> 00:08:51,567
[Antonia] Fluffernutter,
table six!
240
00:08:51,567 --> 00:08:56,367
I love Black Market Liquor.
It's not that everything
is good,
241
00:08:56,367 --> 00:08:59,467
or really good,
everything is fantastic.
242
00:08:59,467 --> 00:09:00,900
You came in
the restaurant today,
243
00:09:00,900 --> 00:09:02,166
and I was, like, nervous!
244
00:09:02,166 --> 00:09:04,800
It's all fun and games
until we get down to,
245
00:09:04,800 --> 00:09:06,166
I have to come here
as Guy Fieri...
246
00:09:06,166 --> 00:09:07,467
-Yeah.
-...from Diners,
Drive-Ins and Dives.
247
00:09:07,467 --> 00:09:10,266
-Yeah.
-And you have to be here
as chef Antonia Lofaso.
248
00:09:10,266 --> 00:09:12,667
-Yeah.
-The chef and owner
of the restaurant.
249
00:09:13,367 --> 00:09:15,767
That kinda
separates everything.
250
00:09:15,767 --> 00:09:17,767
Oh, a hun...
I didn't realize it
251
00:09:17,767 --> 00:09:18,800
until you walked
through the door
252
00:09:18,800 --> 00:09:20,000
and everyone's, like,
"Is everyone ready?"
253
00:09:20,000 --> 00:09:21,467
And I was, like,
"But we're friends,
254
00:09:21,467 --> 00:09:24,266
I don't know why
I'm nervous right now.
This is so weird."
255
00:09:24,266 --> 00:09:26,467
-Friends are friends and
business is business, and...
-Yeah, that's so true.
256
00:09:26,467 --> 00:09:28,467
[Guy] ...your business
is making amazing food,
257
00:09:28,467 --> 00:09:30,767
and that right there, sister,
is why you do so well.
258
00:09:30,767 --> 00:09:31,934
-It's outstanding.
-Thank you.
259
00:09:32,600 --> 00:09:33,867
-Awesome job.
-[Antonia] Love you.
260
00:09:33,867 --> 00:09:35,166
-Love you too.
-Thank you.
261
00:09:37,500 --> 00:09:39,667
[Guy] Up next, Antonia's
rolling with Hunter and me
262
00:09:39,667 --> 00:09:42,467
- to Rapid City, South Dakota!
-[Antonia] These are mine!
263
00:09:42,467 --> 00:09:44,567
[Guy] To meet up with
chef Justin Warner!
264
00:09:44,567 --> 00:09:46,800
Justin has more
knowledge in culinary
265
00:09:46,800 --> 00:09:48,467
than I think anybody I know.
266
00:09:48,467 --> 00:09:50,867
[Guy] Who's filling bowls
of righteous ramen...
267
00:09:50,867 --> 00:09:52,467
This is, like, the perfect
playground for you.
268
00:09:52,467 --> 00:09:55,767
[Guy] ...and pockets of
out-of-this-world ox tail!
269
00:09:55,767 --> 00:09:59,533
This is in the higher echelon
of awesome dumplings.
270
00:10:04,200 --> 00:10:06,400
I know what's happening here.
You're making me park, huh?
271
00:10:06,400 --> 00:10:08,367
No, Hunter, you're
gonna...Well, listen.
272
00:10:08,367 --> 00:10:11,000
You're gonna park if you
wanna have amazing ramen
273
00:10:11,000 --> 00:10:12,667
-here in Rapid
City, South Dakota.
-[Antonia] Wait, wait, wait.
274
00:10:12,667 --> 00:10:14,767
-Are we going to Justin
Warner's new place?
-[Hunter] I thought we were
275
00:10:14,767 --> 00:10:16,600
-going to Mount Rushmore?
-[Guy] Yes, we're going
to Justin Warner,
276
00:10:16,600 --> 00:10:19,367
the wild card for
Food Network, TOC,
277
00:10:19,367 --> 00:10:22,667
He makes the bao
buns, the dumplings,
and the killer ramen!
278
00:10:22,667 --> 00:10:24,867
-Hope you're hungry!
This is Bokujo!
-I wanna eat!
279
00:10:24,867 --> 00:10:26,100
[Hunter] Don't start
without me!
280
00:10:26,100 --> 00:10:27,500
-[Antonia] We're leaving him.
-Don't leave me!
281
00:10:27,500 --> 00:10:29,367
Dropping noodles
for mushroom miso.
282
00:10:29,367 --> 00:10:32,000
When this place opened,
it was just like a dream.
283
00:10:32,000 --> 00:10:33,967
Oko bun, spicy miso ramen.
284
00:10:33,967 --> 00:10:37,000
It's something different.
They're doing something,
like, the food culture
285
00:10:37,000 --> 00:10:38,867
in downtown Rapid
and I think that's really
important right now.
286
00:10:38,867 --> 00:10:40,000
He kinda puts us on the map.
287
00:10:40,000 --> 00:10:42,300
Shane-chan, do we have
more shio tare?
288
00:10:42,300 --> 00:10:44,567
This was my first introduction
to ramen that I didn't buy
289
00:10:44,567 --> 00:10:45,834
for 99 cents. [chuckles]
290
00:10:45,834 --> 00:10:49,567
You come in here
and you try it, you become
a believer pretty quick.
291
00:10:49,567 --> 00:10:51,867
-Ox tail gyoza.
-Justin is just a magic man.
292
00:10:51,867 --> 00:10:54,066
[Hunter] Justin has
more knowledge
293
00:10:54,066 --> 00:10:56,600
in culinary than I think
anybody I know.
294
00:10:56,600 --> 00:10:59,967
[Guy] Which helped chef
Justin Warner win season 8
of Food Network Star,
295
00:10:59,967 --> 00:11:02,467
and have a culinary career
in New York City!
296
00:11:02,467 --> 00:11:05,166
But now, he's calling
South Dakota home,
297
00:11:05,166 --> 00:11:06,867
with his wife, Brooke.
298
00:11:06,867 --> 00:11:09,100
First, let's recognize
the newest member.
299
00:11:09,100 --> 00:11:11,367
-Hi, son!
Oh my goodness.
-[Hunter] Hi, buddy!
300
00:11:11,367 --> 00:11:12,467
-You're from here?
-Yep.
301
00:11:12,467 --> 00:11:14,066
So we came back,
planted roots,
302
00:11:14,066 --> 00:11:15,467
and I said to Brooke,
like, Brooke,
303
00:11:15,467 --> 00:11:17,000
we need to open
a lemonade stand.
304
00:11:17,000 --> 00:11:18,967
And so this is
the lemonade stand.
305
00:11:18,967 --> 00:11:20,900
[Guy] What did
the community think
306
00:11:20,900 --> 00:11:22,967
when you came in and opened
up a ramen house?
307
00:11:22,967 --> 00:11:25,400
The support has just been
absolutely overwhelming.
308
00:11:25,400 --> 00:11:27,367
Every day is a good
day for ramen.
309
00:11:27,367 --> 00:11:29,200
[Justin] Got toppings
going down on bison.
310
00:11:29,200 --> 00:11:30,900
-What's your go-to order?
-The bison one.
311
00:11:30,900 --> 00:11:32,800
The flavor is really deep.
312
00:11:32,800 --> 00:11:35,000
Every aspect is spectacular,
from the noodles,
313
00:11:35,000 --> 00:11:36,500
to the broth,
to the bison meat.
314
00:11:36,500 --> 00:11:38,500
The egg tops it all off.
315
00:11:38,500 --> 00:11:40,266
-[Guy] All right,
what's the game plan?
-Bison bone ramen.
316
00:11:40,266 --> 00:11:41,767
And for that, creatively,
317
00:11:41,767 --> 00:11:43,467
-we're gonna need
some bison bones.
-Okay!
318
00:11:43,467 --> 00:11:45,467
[Justin] First, we're gonna
soak the bison bones,
319
00:11:45,467 --> 00:11:47,600
and then to make
sure that we have
320
00:11:47,600 --> 00:11:49,300
an ample amount of gelatin,
321
00:11:49,300 --> 00:11:50,467
I add chicken feet.
322
00:11:50,467 --> 00:11:51,900
We're gonna soak
it for 24 hours,
323
00:11:51,900 --> 00:11:53,367
that's gonna pull out
the myoglobin.
324
00:11:53,367 --> 00:11:55,400
Myoglobin is what's
gonna turn it brown.
325
00:11:55,400 --> 00:11:57,567
Put them in the pot,
with fresh water,
326
00:11:57,567 --> 00:11:59,800
and then we're gonna
put it into the walk-in oven
327
00:11:59,800 --> 00:12:02,467
for another 24 hours
at 275 degrees.
328
00:12:02,467 --> 00:12:04,667
-Next up, chef?
-[Justin] We're gonna
make the shoyu tare.
329
00:12:04,667 --> 00:12:07,166
In addition to being
the seasoning component
for the ramen,
330
00:12:07,166 --> 00:12:10,266
this is also gonna season
our protein that is gonna
top the ramen.
331
00:12:10,266 --> 00:12:13,100
-Pressure cooker, my
favorite piece of equipment.
-[Justin] We got some onions.
332
00:12:13,100 --> 00:12:16,367
[Guy] Where did you
get all your education in
the world of ramen?
333
00:12:16,367 --> 00:12:17,867
I started working in
Japanese restaurants
334
00:12:17,867 --> 00:12:19,467
when I was 18,
that was 20 years ago.
335
00:12:19,467 --> 00:12:20,767
I've been obsessed ever since.
336
00:12:20,767 --> 00:12:22,900
-[laughter]
-Why would anybody obsessed
have a Japanese--
337
00:12:22,900 --> 00:12:25,767
-[Justin] Japanese mayo!
-[Guy] Mayo, tattooed
to his arm!
338
00:12:25,767 --> 00:12:28,000
[Justin] Garlic,
plenty of it. Ginger.
339
00:12:28,000 --> 00:12:30,166
Essence of my sweet
grandmother, MSG.
340
00:12:30,166 --> 00:12:31,300
-[Antonia] Oh.
-My sweet...
341
00:12:31,300 --> 00:12:33,166
-[all] Grandmother!
--Oh, my sweet...
342
00:12:33,166 --> 00:12:34,800
-Or Miss G, as it's called.
-Got it.
343
00:12:34,800 --> 00:12:36,000
[Justin] Plenty
of kosher salt.
344
00:12:36,000 --> 00:12:38,667
Mirin is gonna provide
some actual aroma
345
00:12:38,667 --> 00:12:40,467
or aerosolization
of the bowl itself.
346
00:12:40,467 --> 00:12:42,166
-Aerosolization.
-You know.
347
00:12:42,166 --> 00:12:43,734
-Definitely--
-Volatizing the esters.
348
00:12:44,367 --> 00:12:45,467
Bro, exactly!
349
00:12:46,800 --> 00:12:48,967
-He's just, he's just--
-He's so happy right now!
350
00:12:48,967 --> 00:12:50,300
[all laugh]
351
00:12:50,300 --> 00:12:52,800
-[Justin] Maple
syrup. Not normal.
-[Guy] Really?
352
00:12:52,800 --> 00:12:53,800
[Justin] It's from Wisconsin,
353
00:12:53,800 --> 00:12:55,600
and Maple Mike brings it
to me every month.
354
00:12:55,600 --> 00:12:58,300
-Very little maple-y,
and a lot of sugary.
-Yes.
355
00:12:58,300 --> 00:12:59,467
[Justin] Plenty
of black pepper,
356
00:12:59,467 --> 00:13:00,700
and then we're gonna
fill the cracks
357
00:13:00,700 --> 00:13:02,800
with a truckload of soy sauce.
358
00:13:02,800 --> 00:13:05,100
-[Guy] Well, it's not
light in sodium.
-No, it's true.
359
00:13:05,100 --> 00:13:06,700
-Whoo!
-Yeah, yeah.
360
00:13:06,700 --> 00:13:08,100
[Guy] How long
will this go for?
361
00:13:08,100 --> 00:13:09,533
[Justin] Until it pops.
362
00:13:10,467 --> 00:13:12,767
Once it starts to...
[imitates bubbling]
363
00:13:12,767 --> 00:13:14,166
-Does that?
-[Antonia] Do that again.
364
00:13:14,166 --> 00:13:17,066
[Guy and Justin beatboxing]
365
00:13:18,800 --> 00:13:21,400
-[laughter]
-[Guy] Once it starts
to do that,
366
00:13:21,400 --> 00:13:22,900
then you'll turn it off
and just let it sit there,
367
00:13:22,900 --> 00:13:24,767
-and cool down to
room temperature?
-Exactly.
368
00:13:24,767 --> 00:13:26,367
-What's our next?
-[Justin] Bison brisket.
369
00:13:26,367 --> 00:13:28,367
-Ooh!
-Fantastic. I'm excited.
370
00:13:28,367 --> 00:13:29,567
[Antonia] I love bison.
371
00:13:29,567 --> 00:13:30,700
-It's not as...
-Thick.
372
00:13:30,700 --> 00:13:32,567
...Thick in its fat
as a beef brisket.
373
00:13:32,567 --> 00:13:35,100
The bison is a far more
ambulatory creature.
374
00:13:35,100 --> 00:13:37,367
-That's what Hunter was
saying on the way here.
-What does that mean?
375
00:13:37,367 --> 00:13:38,567
[Hunter] They move
around more.
376
00:13:38,567 --> 00:13:39,700
I feel like I needed to, like,
377
00:13:39,700 --> 00:13:41,367
read the dictionary
on the way here to
the ramen job.
378
00:13:41,367 --> 00:13:42,700
[Guy] Ah, Hunter and I knew.
379
00:13:42,700 --> 00:13:44,700
[Justin] I need to separate
the point from the flap,
380
00:13:44,700 --> 00:13:47,333
so I'm just following
the connective tissue there.
381
00:13:48,166 --> 00:13:49,200
Done!
382
00:13:49,200 --> 00:13:51,767
We've got our shoyu
tare that we made.
383
00:13:51,767 --> 00:13:54,467
So we're just gonna add this
on top, with some water,
just to cover it.
384
00:13:54,467 --> 00:13:56,867
-Wrap it up!
-[Justin] Yep! And we're gonna
put it in the oven,
385
00:13:56,867 --> 00:14:00,133
this is gonna go at 275,
for seven to eight hours.
386
00:14:02,266 --> 00:14:03,867
Now the egg is quintessential.
387
00:14:03,867 --> 00:14:05,400
We cooked them
in a single pot,
388
00:14:05,400 --> 00:14:06,800
seven minutes and 20 seconds,
389
00:14:06,800 --> 00:14:09,066
we put them into an
aggressive ice bath.
390
00:14:09,066 --> 00:14:10,867
We peel them, then we
soaked them in a mixture
391
00:14:10,867 --> 00:14:13,200
of brown sugar, add some
water to dissolve it.
392
00:14:13,200 --> 00:14:16,100
Add that to some soy sauce,
float the eggs in there.
393
00:14:16,100 --> 00:14:18,200
We do that overnight,
and then from there,
394
00:14:18,200 --> 00:14:21,400
we put it into fresh water,
to stop the osmotic process.
395
00:14:21,400 --> 00:14:23,867
Because you could
absorb too much brown
sugar soy sauce.
396
00:14:23,867 --> 00:14:26,266
And it will, like, cure
the center of the egg yolk
397
00:14:26,266 --> 00:14:28,667
and turn it, like,
saline-cooked.
398
00:14:28,667 --> 00:14:30,467
-[Guy] What is our final step?
-Assembly!
399
00:14:30,467 --> 00:14:31,900
-[Antonia] I love this part.
-Yes, me too!
400
00:14:31,900 --> 00:14:34,000
[Justin] This is our shoyu
tare that we made,
401
00:14:34,000 --> 00:14:36,800
ginger scallion oils,
so sunflower seed oil
402
00:14:36,800 --> 00:14:38,266
and ginger, our broth.
403
00:14:38,266 --> 00:14:40,066
I leave this just
below a boil.
404
00:14:41,467 --> 00:14:43,300
-And voila.
-[Antonia] I love
the fat bubbles.
405
00:14:43,300 --> 00:14:44,266
-[Justin chuckles]
-I do!
406
00:14:44,266 --> 00:14:45,667
[Guy] How long do
the noodles go down?
407
00:14:45,667 --> 00:14:48,300
Under two minutes,
depending on the starch
content of the water.
408
00:14:48,300 --> 00:14:49,767
[Antonia] Mm!
409
00:14:49,767 --> 00:14:51,266
We're gonna do what
we call "shiyage",
410
00:14:51,266 --> 00:14:53,700
which is where we
arrange the noodle.
411
00:14:53,700 --> 00:14:56,200
This arugula's
just lightly wilted,
we use the microwave.
412
00:14:56,200 --> 00:14:58,800
-Scallions. Antonia?
-[Antonia] Thank you.
413
00:14:58,800 --> 00:15:00,867
-Sunflower seeds.
-I love the sunflower seeds.
414
00:15:00,867 --> 00:15:04,000
-[Justin] Top it
with the bison brisket.
-[Antonia] Gorgeous.
415
00:15:04,000 --> 00:15:06,266
Slide down. So I can
get in a breathable
area to consume.
416
00:15:06,266 --> 00:15:07,767
This is, this is Guy.
He's, like...
417
00:15:07,767 --> 00:15:09,967
-Yeah.
-Everyone, gonna
put my hand down...
418
00:15:09,967 --> 00:15:11,934
Gonna put my hand down.
Look at him!
419
00:15:13,767 --> 00:15:15,100
[Guy] The broth is so bomb.
420
00:15:15,100 --> 00:15:17,467
It is rich. It just
coats the tongue.
421
00:15:17,467 --> 00:15:20,166
I love so much the wilted
arugula in there.
422
00:15:20,166 --> 00:15:22,166
It has that bitterness
that comes through.
423
00:15:22,166 --> 00:15:24,400
[Guy] Sunflower seeds
are one of my favorite parts
about this whole thing.
424
00:15:24,400 --> 00:15:26,066
The noodles are
cooked perfectly.
425
00:15:26,066 --> 00:15:28,567
Nothing's overpowering another
ingredient in the bowl.
426
00:15:28,567 --> 00:15:29,867
-[Justin] This is the goal.
-It's all balanced.
427
00:15:29,867 --> 00:15:31,567
Can we just talk about
the egg really quickly?
428
00:15:31,567 --> 00:15:33,000
So beautifully salty.
429
00:15:33,000 --> 00:15:36,000
It's got a hint of sweetness.
Perfectly gummy.
430
00:15:36,000 --> 00:15:37,233
What's the proper
way to eat it?
431
00:15:37,233 --> 00:15:39,900
[Justin] Ramen is
a deeply personal affair.
I leave it to you.
432
00:15:39,900 --> 00:15:41,800
-For Hunter, it's face-first.
-Mm-hmm!
433
00:15:41,800 --> 00:15:43,767
-[Justin chuckles]
-Like, I'm getting sprayed.
434
00:15:43,767 --> 00:15:45,000
[Justin] The sound
makes me happy.
435
00:15:45,000 --> 00:15:46,667
-[Antonia] The slurping?
-[Justin] I don't hear
it enough.
436
00:15:46,667 --> 00:15:48,667
People are too
polite around here.
437
00:15:48,667 --> 00:15:51,300
Dude, you're gonna finish
the whole bowl, bro? Wow!
438
00:15:51,300 --> 00:15:52,467
[Antonia] You're gonna
make Justin cry.
439
00:15:52,467 --> 00:15:54,867
This is the greatest
compliment I can get.
440
00:15:54,867 --> 00:15:57,000
Bison bone ramen.
Pick up, please.
441
00:15:57,000 --> 00:15:58,467
It's absolutely delicious.
442
00:15:58,467 --> 00:16:01,100
Really tender bison
that kinda just falls apart
when you take a bite.
443
00:16:01,100 --> 00:16:04,467
That fatty broth is
just so satisfying.
444
00:16:04,467 --> 00:16:06,867
Do you eat the egg
slowly throughout,
445
00:16:06,867 --> 00:16:08,967
or do you just, like,
go for the whole egg
all at once?
446
00:16:08,967 --> 00:16:10,300
Well, sometimes
you order two eggs,
447
00:16:10,300 --> 00:16:12,200
-and you mix one
in for umami...
-[laughter]
448
00:16:12,200 --> 00:16:15,000
And then you eat the other
one with the yolk in it!
449
00:16:15,000 --> 00:16:16,000
That's a great answer!
450
00:16:16,000 --> 00:16:18,667
Mushroom miso. Straight
outta Hokkaido, baby.
451
00:16:18,667 --> 00:16:20,967
-So we're here at Bokuju...
-[Justin] Bokujo.
452
00:16:20,967 --> 00:16:22,967
Bokujo, Bokuji, Bokuja?
453
00:16:22,967 --> 00:16:24,567
Just don't call us
late for ramen.
454
00:16:24,567 --> 00:16:26,767
-I'll tell you what.
We can't wait to finish it.
-[Antonia] Mm.
455
00:16:26,767 --> 00:16:28,367
We're gonna go to commercial,
when we come back,
456
00:16:28,367 --> 00:16:30,300
hanging out with the wild
card in South Dakota,
457
00:16:30,300 --> 00:16:33,367
this is off the hook.
See you in a bit!
458
00:16:41,767 --> 00:16:43,066
[Antonia in distance] Guy?
459
00:16:43,066 --> 00:16:44,900
-[Justin in distance] Guy?
-[Hunter in distance]
Hey, Dad?
460
00:16:44,900 --> 00:16:45,934
[Justin in distance] Guy?
461
00:16:46,667 --> 00:16:47,767
[Antonia in distance] Guy?
462
00:16:47,767 --> 00:16:49,600
[Hunter] Hey, Dad? We're back.
463
00:16:49,600 --> 00:16:52,233
I had a dream that I ate
a whole bowl of ramen...
464
00:16:52,600 --> 00:16:53,967
I didn't dream.
465
00:16:53,967 --> 00:16:55,567
We're in Rapid City,
South Dakota,
466
00:16:55,567 --> 00:16:57,600
with the one and only
wild card, Justin Warner,
467
00:16:57,600 --> 00:16:58,967
and this is Bokujo.
468
00:16:58,967 --> 00:17:01,800
Your ramen joint, here in
downtown Rapid City,
469
00:17:01,800 --> 00:17:03,700
and he is doing everything
Justin Warner.
470
00:17:03,700 --> 00:17:06,667
He's very knowledgeable.
He's a food scientist to me.
471
00:17:06,667 --> 00:17:07,800
Brekkie bun, going down.
472
00:17:07,800 --> 00:17:10,667
The locals recommend this spot
to anybody coming here.
473
00:17:10,667 --> 00:17:12,166
We're here about once a week.
474
00:17:12,166 --> 00:17:14,166
[Justin] Plating ox
tail gyoza...
475
00:17:14,166 --> 00:17:17,000
When it comes to
the gyoza dumpling, the ox
tail was perfectly cooked.
476
00:17:17,000 --> 00:17:20,166
This is savory,
and just a little pillow
of deliciousness.
477
00:17:20,166 --> 00:17:22,500
I could order ten
of those, probably!
478
00:17:22,500 --> 00:17:24,367
-What are we making?
-We're making ox tail gyoza.
479
00:17:24,367 --> 00:17:27,100
-This is my wife's recipe.
-Oh!
480
00:17:27,100 --> 00:17:29,567
[Guy] We have femur bone,
and we have ox tail.
481
00:17:29,567 --> 00:17:32,000
Do the same process that we
would for the bison bone.
482
00:17:32,000 --> 00:17:33,200
So we soak them,
483
00:17:33,200 --> 00:17:35,467
they're gonna go into the pot
with the water for 24 hours.
484
00:17:35,467 --> 00:17:37,800
From there, we're going
to separate out
485
00:17:37,800 --> 00:17:39,367
and reserve the ox tail meat.
486
00:17:39,367 --> 00:17:41,100
It's going in the stand mixer.
487
00:17:41,100 --> 00:17:44,066
-It's really broken down.
-[Justin] Cabbage,
some scallion,
488
00:17:44,066 --> 00:17:46,767
garlic, ginger, salt,
soy sauce.
489
00:17:46,767 --> 00:17:48,166
-[Guy] Just a touch.
-[Justin] Mirin,
490
00:17:48,166 --> 00:17:50,500
-a controversial
amount of black pepper.
-[Guy] Wow!
491
00:17:50,500 --> 00:17:53,634
-The pepper with
the unctuous meat. Key.
-[Justin] Let's mix it up.
492
00:17:54,367 --> 00:17:55,567
[Guy] Gonna let
this go 24 hours,
493
00:17:55,567 --> 00:17:57,500
-and let it steep
into the meat?
-Exactly.
494
00:17:57,500 --> 00:17:59,867
-We're then gonna
freeze it as well, which--
-Further breaks it down.
495
00:17:59,867 --> 00:18:01,500
[Justin] So we've got our
dumpling wrapper.
496
00:18:01,500 --> 00:18:03,467
These guys are thick,
with two c's.
497
00:18:03,467 --> 00:18:06,400
I think that the heartiness
of the ox tail deserves it.
498
00:18:06,400 --> 00:18:08,467
So this is where we
completely got off the rails
499
00:18:08,467 --> 00:18:09,900
of following any
Japanese culture.
500
00:18:09,900 --> 00:18:11,767
Everybody is annoyed
with me right now.
501
00:18:11,767 --> 00:18:14,000
[Guy] Except for me,
'cause I am a dumpling junkie.
502
00:18:14,000 --> 00:18:15,867
[Justin] Put 14
grams of filling in.
503
00:18:15,867 --> 00:18:17,900
-I am so bad at this.
-At dumpling making?
504
00:18:17,900 --> 00:18:19,400
[Justin] I can barely
make my bed.
505
00:18:19,400 --> 00:18:21,100
-And how many
pleats do you make?
-[Justin] Five.
506
00:18:21,100 --> 00:18:23,000
-[Hunter] How do you plead?
-[Guy] The fifth.
507
00:18:23,000 --> 00:18:25,367
Let me see...[gasps]
508
00:18:25,367 --> 00:18:27,700
-[Antonia] That's gorgeous.
-You study what you love!
509
00:18:27,700 --> 00:18:30,166
-Wait a second,
Justin, let me see that...
-No, I don't wanna look at it!
510
00:18:30,166 --> 00:18:31,266
[Justin] I don't
wanna look at it!
511
00:18:31,266 --> 00:18:32,600
[Guy] He's crushing
the dumplings!
512
00:18:32,600 --> 00:18:34,266
[Antonia] Your son
is a close second!
513
00:18:34,266 --> 00:18:35,867
[Justin] Wow, you went
with, like, 10 pleats.
514
00:18:35,867 --> 00:18:38,467
-[Antonia] Yes!
-The filling!
515
00:18:38,467 --> 00:18:39,900
-[Antonia] Really?
-[Guy] Oh!
516
00:18:39,900 --> 00:18:42,200
-[exhales excitedly]
-He's going crazy!
517
00:18:42,200 --> 00:18:43,266
[Antonia] We need to leave.
518
00:18:43,266 --> 00:18:44,600
Is there a sauce
that goes with this?
519
00:18:44,600 --> 00:18:45,767
We're gonna make
the gyoza sauce.
520
00:18:45,767 --> 00:18:47,266
-[Guy] Love it.
-[Justin] Soy sauce.
521
00:18:47,266 --> 00:18:48,567
Rice wine vinegar.
522
00:18:48,567 --> 00:18:50,266
-[Antonia] Mm.
-Black vinegar's
my other fave.
523
00:18:50,266 --> 00:18:52,600
-It's like the balsamic
of the East.
-It is.
524
00:18:52,600 --> 00:18:54,066
-[Justin] Sriracha.
-Sesame oil?
525
00:18:54,066 --> 00:18:55,567
-[Justin] A whisper.
-And?
526
00:18:55,567 --> 00:18:57,500
[Justin] One curiosity.
Any guesses?
527
00:18:57,500 --> 00:18:58,900
-Chicken base?
-[Justin] Xanthan gum.
528
00:18:58,900 --> 00:19:01,467
-Oh, d'oh, I'm sorry!
Gotta tighten it up!
-Little thickener, huh?
529
00:19:01,467 --> 00:19:04,100
-I almost named
my kid Xanthan.
-[Antonia laughs]
530
00:19:04,100 --> 00:19:05,500
[Justin] Increases
the viscosity,
531
00:19:05,500 --> 00:19:07,000
so it sticks to
the dumplings better.
532
00:19:07,000 --> 00:19:08,567
-Delicious.
-[Hunter] Oh,
that's fantastic.
533
00:19:08,567 --> 00:19:10,767
[Guy] So the dumplings
are frozen.
534
00:19:10,767 --> 00:19:12,166
-They're steamed?
-They're steamed!
535
00:19:12,166 --> 00:19:15,066
-Give a little toast...
Yes, yep, little kiss.
-[Guy] A little kiss.
536
00:19:15,066 --> 00:19:16,500
Don't forget,
we have these two.
537
00:19:16,500 --> 00:19:18,266
Do you see him, like,
pacing back and forth?
538
00:19:18,266 --> 00:19:19,567
[Hunter] He's getting
closer to the pan!
539
00:19:19,567 --> 00:19:21,867
-Okay, now you can
start putting theirs in.
-[Antonia laughs]
540
00:19:21,867 --> 00:19:23,000
[Guy] Oh, you have
room for one more.
541
00:19:23,000 --> 00:19:24,066
[Antonia] Those look gorgeous.
542
00:19:24,066 --> 00:19:25,400
[Justin] So I like to plate
these upside-down,
543
00:19:25,400 --> 00:19:27,967
-so that the crispy
edges stay crispy.
-[Guy] There you go.
544
00:19:27,967 --> 00:19:30,367
-We have to get in here,
Antonia. Here, take one.
-I know. Justin, we get two.
545
00:19:30,800 --> 00:19:31,700
[Guy] There you go!
546
00:19:31,700 --> 00:19:33,333
It's feeding time.
Everyone move down.
547
00:19:33,900 --> 00:19:35,100
Can I use my hands?
548
00:19:35,100 --> 00:19:37,367
You can do whatever you
want, chef. No rules.
549
00:19:38,667 --> 00:19:39,700
I like that move.
550
00:19:39,700 --> 00:19:42,967
Guy just did the Macarena
in a millisecond.
551
00:19:42,967 --> 00:19:47,000
This is in the higher echelon
of awesome dumplings.
552
00:19:47,000 --> 00:19:49,600
The depth of flavor inside
with the ox tail,
553
00:19:49,600 --> 00:19:52,867
the amount of ginger
and garlic, that you have
infused into this,
554
00:19:52,867 --> 00:19:54,767
and these thick
wrappers are the key.
555
00:19:54,767 --> 00:19:56,667
-[Justin] Yeah.
-[Hunter] That's definitely
the way to go.
556
00:19:56,667 --> 00:19:58,000
[Guy] The emulsification
of the sauce
557
00:19:58,000 --> 00:19:59,367
is the genius move,
of all things.
558
00:19:59,367 --> 00:20:01,467
And you're right,
it does stick to
the dumpling better.
559
00:20:01,467 --> 00:20:03,433
-This is you at your best.
-These are mine!
560
00:20:04,667 --> 00:20:05,800
[laughs]
561
00:20:05,800 --> 00:20:07,200
-[Justin] I have more.
-[Antonia] Thank you!
562
00:20:07,200 --> 00:20:08,967
Dumplings in two, chef!
Dumplings in two!
563
00:20:10,100 --> 00:20:11,100
One more order of gyoza.
564
00:20:11,100 --> 00:20:13,000
Best dumplings in town.
You can't beat it.
565
00:20:13,000 --> 00:20:16,667
Crispy texture, the sear
on it, it's wonderful.
566
00:20:16,667 --> 00:20:18,467
It's such a unique
flavored sauce,
567
00:20:18,467 --> 00:20:20,600
it all just comes
together beautifully.
568
00:20:20,600 --> 00:20:21,667
Bokujo's the place to stop.
569
00:20:21,667 --> 00:20:23,200
Oko bun's getting topped...
570
00:20:23,200 --> 00:20:25,000
[Guy] This is,
like, the perfect
playground for you.
571
00:20:25,000 --> 00:20:26,400
You get so excited.
I watch it in your face.
572
00:20:26,400 --> 00:20:27,867
You're so amped up about it.
573
00:20:27,867 --> 00:20:31,367
Seeing your wife, your child,
this space, like,
574
00:20:31,367 --> 00:20:33,266
it is brilliant watching
people excel.
575
00:20:33,266 --> 00:20:35,266
My friend, I couldn't
be more proud of you.
576
00:20:35,266 --> 00:20:36,867
And it was worth every
bit of the voyage.
577
00:20:36,867 --> 00:20:38,900
Thank you. That means a lot.
578
00:20:38,900 --> 00:20:41,400
That's it for this week,
but don't you worry!
579
00:20:41,400 --> 00:20:44,066
I'll be looking for more
joints all over this country!
580
00:20:44,066 --> 00:20:45,166
I'll see you next week,
581
00:20:45,166 --> 00:20:47,500
on Diners,
Drive-Ins and Dives!
582
00:20:47,500 --> 00:20:50,100
I mean, when you really
think about, I mean,
583
00:20:50,100 --> 00:20:51,500
the pleasure and the joy
that you have, I mean,
584
00:20:51,500 --> 00:20:53,300
what else did you
have to think about
with it, Hunter?
585
00:20:53,300 --> 00:20:56,100
Justin is an amazing chef,
and these dumplings
are fantastic.
586
00:20:56,100 --> 00:20:58,266
So nice to stop by
and see everybody,
587
00:20:58,266 --> 00:21:00,066
-Justin, good job for you.
-[all laughing]