1
00:00:01,867 --> 00:00:03,667
People are asking me
all the time, "Hey, Guy,
that one joint you checked out
2
00:00:03,667 --> 00:00:05,767
in that one city
when you were doing Triple D.
3
00:00:05,767 --> 00:00:06,800
How they do it?"
4
00:00:06,800 --> 00:00:08,367
You know, I don't know.
We should check it out.
5
00:00:10,567 --> 00:00:11,567
Over the years,
6
00:00:11,567 --> 00:00:13,500
I've seen and tasted it all.
7
00:00:13,500 --> 00:00:15,200
This is ridiculous, dude.
8
00:00:15,200 --> 00:00:17,467
But it turns out,
it was only the beginning.
9
00:00:17,467 --> 00:00:19,667
Cause Triple D joints
have been blowing up
10
00:00:19,667 --> 00:00:21,834
and we're going back
to see what's cooking.
11
00:00:22,900 --> 00:00:24,000
Like on this trip.
12
00:00:24,000 --> 00:00:25,567
Load up on napkins...
13
00:00:25,567 --> 00:00:27,066
What did you pour
on top of it?
14
00:00:27,066 --> 00:00:29,200
...cause we got a messy menu.
15
00:00:29,200 --> 00:00:30,266
Your saucing up your chicken?
16
00:00:30,266 --> 00:00:31,700
[woman] Oh, yeah.
17
00:00:31,700 --> 00:00:34,400
Like this smothered Sloppy Joe
in Orlando, Florida.
18
00:00:34,400 --> 00:00:35,367
Delicious.
19
00:00:35,367 --> 00:00:38,000
-And the beer cheese
is beer cheese.
-Yeah.
20
00:00:38,000 --> 00:00:40,166
These drenched fries
in Philly.
21
00:00:40,166 --> 00:00:42,400
Mm! That's delicious!
22
00:00:42,400 --> 00:00:44,266
And then in East Providence,
Rhode Island...
23
00:00:44,266 --> 00:00:46,000
Tortellini panna prosciutto.
24
00:00:46,000 --> 00:00:47,767
Sauced up fresh pasta...
25
00:00:47,767 --> 00:00:49,667
No way!
26
00:00:49,667 --> 00:00:52,500
And a pork and pepper sandwich
piled hot.
27
00:00:52,500 --> 00:00:54,367
You don't even understand
how good this is.
28
00:00:54,367 --> 00:00:55,166
Jackpot!
29
00:00:55,166 --> 00:00:58,166
Familiar faces, new places
30
00:00:58,166 --> 00:01:00,367
and more off the hook flavors.
31
00:01:00,367 --> 00:01:02,033
This is Triple D Nation.
32
00:01:08,667 --> 00:01:11,166
I'm here in Orlando, Florida
in the Milk district
33
00:01:11,166 --> 00:01:13,867
Because right down the road
is the T.G. Lee milk factory.
34
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And what kind of restaurant
do you want next
to the milk factory?
35
00:01:15,900 --> 00:01:17,000
A bakery.
36
00:01:17,000 --> 00:01:18,667
And not just any bakery.
37
00:01:18,667 --> 00:01:21,100
This one I found back in 2017
38
00:01:21,100 --> 00:01:22,867
was probably single-handedly
39
00:01:22,867 --> 00:01:25,166
keeping the butter
industry alive.
40
00:01:25,166 --> 00:01:26,567
And I was there for it.
41
00:01:26,567 --> 00:01:28,367
Who am I kidding? I still am.
42
00:01:28,367 --> 00:01:29,734
This is Se7en Bites.
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00:01:32,066 --> 00:01:33,266
I got a biscuits and gravy
44
00:01:33,266 --> 00:01:34,600
and Southern Cuban.
45
00:01:34,600 --> 00:01:36,467
Se7en Bites is kind
of an institution now.
46
00:01:36,467 --> 00:01:38,266
Any time I go to
a Triple D restaurant,
47
00:01:38,266 --> 00:01:39,667
it's pretty amazing.
48
00:01:39,667 --> 00:01:41,567
Sheer Southern funkiness.
49
00:01:41,567 --> 00:01:44,100
[customer] If you leave
here hungry,
you did something wrong.
50
00:01:44,100 --> 00:01:46,867
[Fieri] You can thank
Trina Gregroy
and Virginia Propps
51
00:01:46,867 --> 00:01:48,934
for making sure
you're all filled up.
52
00:01:49,667 --> 00:01:50,567
Hi.
53
00:01:50,567 --> 00:01:52,200
And I told you this
when I met you.
54
00:01:52,200 --> 00:01:54,066
That you're something special.
55
00:01:54,066 --> 00:01:55,166
I'm not a big sweets person
56
00:01:55,166 --> 00:01:56,667
but you're not just a bakery,
57
00:01:56,667 --> 00:01:57,567
you do everything.
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00:01:57,567 --> 00:01:58,867
[Trina] Chicken potpie.
59
00:01:58,867 --> 00:02:00,467
You have to get here early
60
00:02:00,467 --> 00:02:02,834
because if you're don't,
you're not getting
a chicken potpie.
61
00:02:03,266 --> 00:02:04,367
Oh, you sellout?
62
00:02:04,367 --> 00:02:05,567
-All the time.
-So, just deal with it?
63
00:02:05,567 --> 00:02:06,867
-[Trina] Yep.
-Wow.
64
00:02:06,867 --> 00:02:09,266
All right. We're going
to make filling
65
00:02:09,266 --> 00:02:11,166
-for our chicken potpie.
-Dig it.
66
00:02:11,166 --> 00:02:13,166
So butter mix
everything better.
67
00:02:13,166 --> 00:02:14,600
Take our mirepoix.
68
00:02:14,600 --> 00:02:16,667
-Sweat those down, little salt
and pepper to that.
-Yeah.
69
00:02:16,667 --> 00:02:17,667
[Trina] Little bit of thyme.
70
00:02:17,667 --> 00:02:19,467
So we'll let this cook
for five to ten minutes.
71
00:02:19,467 --> 00:02:21,467
-We're just gonna
put those in there.
-There you go.
72
00:02:21,467 --> 00:02:23,767
We're gonna make our bechamel.
More better.
73
00:02:23,767 --> 00:02:25,100
Flour.
74
00:02:25,100 --> 00:02:26,867
-So building a little
bit of roux.
-[Trina] Little bit of garlic.
75
00:02:26,867 --> 00:02:28,867
Again, that four pepper
corn blend.
76
00:02:28,867 --> 00:02:30,467
-Little bit of salt.
-[Fieri] Okay.
77
00:02:30,467 --> 00:02:32,867
White wine, milk
and heavy cream.
78
00:02:33,567 --> 00:02:35,066
Cook for 10 to 15 minutes
79
00:02:35,066 --> 00:02:36,767
and it's ready
for our vegetables.
80
00:02:36,767 --> 00:02:38,066
[Fieri] So,
potatoes boiled off.
81
00:02:38,066 --> 00:02:42,100
The peas, the chicken breast,
mix together.
82
00:02:42,100 --> 00:02:45,100
It gets a nice,
generous scoop.
83
00:02:45,100 --> 00:02:46,667
Start folding in your dough.
84
00:02:46,667 --> 00:02:47,867
It gets an egg wash
85
00:02:47,867 --> 00:02:50,367
and a sprinkling
of celery seed.
86
00:02:50,367 --> 00:02:53,634
-About 45 minutes
in the oven, 375.
-[Fieri] Yep.
87
00:02:56,700 --> 00:02:58,767
It's delicious. Very savory.
88
00:02:58,767 --> 00:03:00,500
It's a great pie. Great crust.
89
00:03:00,500 --> 00:03:02,266
I have friends
that are this flaky.
90
00:03:02,266 --> 00:03:03,166
[laughing]
91
00:03:03,166 --> 00:03:04,867
We make potpies every day now
92
00:03:04,867 --> 00:03:06,467
-instead of just the two days.
-How many?
93
00:03:06,467 --> 00:03:09,266
Probably 120-ish a week.
94
00:03:09,266 --> 00:03:11,800
Chicken potpie.
How is everything? Delish?
95
00:03:11,800 --> 00:03:15,066
So when you come here,
you get traditional flair.
Like the chicken potpie.
96
00:03:15,066 --> 00:03:17,600
And you also get things
that are a spin on traditional
97
00:03:17,600 --> 00:03:18,867
like the Sloppy Joe.
98
00:03:18,867 --> 00:03:20,867
[Trina] Coming out
a Drunken Sloppy.
99
00:03:20,867 --> 00:03:21,967
What is this?
100
00:03:21,967 --> 00:03:24,166
[Trina] Um,
this is Drunken Sloppy.
101
00:03:24,166 --> 00:03:26,166
-So, it's--
-No, no. I didn't say
who am I.
102
00:03:26,166 --> 00:03:28,367
-[all laughing]
-I said what is this.
103
00:03:28,367 --> 00:03:29,567
Sloppy Joe.
104
00:03:29,567 --> 00:03:32,500
We start with bacon fat,
add in our green pepper
105
00:03:32,500 --> 00:03:34,000
and our onion
106
00:03:34,000 --> 00:03:37,000
Ground beef. Flour. Water.
107
00:03:37,000 --> 00:03:39,266
And now
all the delicious seasonings.
108
00:03:39,266 --> 00:03:40,667
Granulated garlic
109
00:03:40,667 --> 00:03:41,867
onion powder,
110
00:03:41,867 --> 00:03:44,800
pepper, salt, yellow mustard,
111
00:03:44,800 --> 00:03:46,100
Worcestershire sauce.
112
00:03:46,100 --> 00:03:48,000
Got a little bit
of brown sugar in there.
113
00:03:48,000 --> 00:03:51,467
Ketchup and finally
the chili sauce.
114
00:03:51,467 --> 00:03:53,266
And we do her magic sauce.
115
00:03:53,266 --> 00:03:57,000
Butter, onion, IPA,
celery seed.
116
00:03:57,000 --> 00:04:01,266
pepper, nutmeg,
granulated garlic, salt,
117
00:04:01,266 --> 00:04:02,767
add our flour to make a roux.
118
00:04:02,767 --> 00:04:04,867
Add the milk, cream cheese,
119
00:04:04,867 --> 00:04:06,166
processed cheese,
120
00:04:06,166 --> 00:04:08,700
parmesan cheese,
mozzarella cheese,
121
00:04:08,700 --> 00:04:10,767
Swiss cheese, pimento cheese.
122
00:04:10,767 --> 00:04:13,333
It's really getting
nice and thick.
123
00:04:14,567 --> 00:04:17,166
And finally, our beer cheese.
124
00:04:19,567 --> 00:04:20,367
[Fieri] Delicious.
125
00:04:20,367 --> 00:04:21,600
I love the Sloppy Joe sauce.
126
00:04:21,600 --> 00:04:24,767
I love the multiple textures
from the ground beef
127
00:04:24,767 --> 00:04:26,567
to the bacon
to the shredded beef.
128
00:04:26,567 --> 00:04:29,166
And the beer cheese
is beer cheese, beer cheese.
129
00:04:29,166 --> 00:04:31,000
-Yes. No.
-It's not joking around
beer cheese.
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00:04:31,000 --> 00:04:32,900
[Trina] Got a Drunken Sloppy
in the window.
131
00:04:32,900 --> 00:04:34,300
It fills you up. Big time.
132
00:04:34,300 --> 00:04:36,800
The fact that it was smothered
in the beer cheese sauce,
133
00:04:36,800 --> 00:04:38,266
it was righteous. [chuckles]
134
00:04:38,266 --> 00:04:40,266
Let's send out this Cuban.
135
00:04:40,266 --> 00:04:42,467
I mean, what happened?
What changed?
136
00:04:42,467 --> 00:04:45,867
-We were a recommended
Michelin restaurant.
-Get. Out.
137
00:04:45,867 --> 00:04:48,300
-Yup.
-One of the only
breakfast restaurants.
138
00:04:48,300 --> 00:04:49,900
Well, you're way more
than breakfast restaurant.
139
00:04:49,900 --> 00:04:51,400
[Trina] I mean,
we're breakfast,
brunch, lunch.
140
00:04:51,400 --> 00:04:53,100
-And a full service bakery.
-You're breakfast, brunch,
141
00:04:53,100 --> 00:04:54,667
lunch, go to the gym.
142
00:04:54,667 --> 00:04:55,934
[both laughing]
143
00:04:56,967 --> 00:04:58,867
[Fieri] And I'm working up
to that work out.
144
00:04:58,867 --> 00:05:00,166
I got a Minnie Pearl.
145
00:05:00,166 --> 00:05:02,166
That is our vanilla bean
butter syrup.
146
00:05:02,166 --> 00:05:04,266
So you can get
your fat and your sugar.
147
00:05:04,266 --> 00:05:05,367
All at the same time.
148
00:05:05,367 --> 00:05:07,367
[customer] It's sweet,
it's savory, it's crunchy,
149
00:05:07,367 --> 00:05:08,400
it's just ridiculous.
150
00:05:08,400 --> 00:05:09,834
Coming up next.
151
00:05:12,667 --> 00:05:15,266
[Fieri] I'm back in Orlando
biting off way more
than I can chew
152
00:05:15,266 --> 00:05:17,367
with the ladies
of Se7en Bites.
153
00:05:17,367 --> 00:05:18,400
You know
that if it's in front of me,
154
00:05:18,400 --> 00:05:19,767
I'm gonna eat it,
'cause it's you.
155
00:05:19,767 --> 00:05:21,400
Your recipes are outstanding.
156
00:05:21,400 --> 00:05:23,266
Here's your
Don't Fudge With Me.
157
00:05:23,266 --> 00:05:24,367
We love Trina.
158
00:05:24,367 --> 00:05:26,634
There's a reason that people
have discovered her food.
159
00:05:27,300 --> 00:05:28,567
It's on another level.
160
00:05:28,567 --> 00:05:31,467
Got a biscuits and gravy
and a chicken biscuit
with grits.
161
00:05:31,467 --> 00:05:32,867
We're only open the four days.
162
00:05:32,867 --> 00:05:34,000
Thursday through Sunday.
163
00:05:34,000 --> 00:05:35,700
-You only open
four days a week?
-We are.
164
00:05:35,700 --> 00:05:38,200
-Oh, that's my restaurant
model right there.
-Mm-hmm.
165
00:05:38,200 --> 00:05:40,166
You're gonna wait in line
but it's worth it.
166
00:05:41,166 --> 00:05:42,867
Minnie Pearl with an egg.
167
00:05:42,867 --> 00:05:43,800
What's next?
168
00:05:43,800 --> 00:05:45,667
Chicken and waffles.
With or without eggs.
169
00:05:45,667 --> 00:05:47,200
-We made yours
without eggs.
-[Fieri] Okay.
170
00:05:47,200 --> 00:05:48,800
We're gonna start off
with our dredge,
171
00:05:48,800 --> 00:05:51,767
AP and self-rise flour,
together.
172
00:05:51,767 --> 00:05:53,367
Kosher salt, pepper,
173
00:05:53,367 --> 00:05:56,400
granulated onion,
granulated garlic,
174
00:05:56,400 --> 00:05:59,100
a little cayenne for a kick,
ground mustard.
175
00:05:59,100 --> 00:06:00,800
Now we're just gonna
get that all whisked in.
176
00:06:00,800 --> 00:06:02,600
And then we're gonna
start our dredging process.
177
00:06:02,600 --> 00:06:03,900
So the first thing
we're gonna do
178
00:06:03,900 --> 00:06:06,166
is get our chicken
in the flour a little bit.
179
00:06:06,166 --> 00:06:08,867
And then it starts
the buttermilk process.
180
00:06:08,867 --> 00:06:10,667
That's gonna go back in that.
181
00:06:10,667 --> 00:06:14,000
Then you get a really nice,
crunchy coating
on the outside.
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00:06:14,000 --> 00:06:15,166
Ready to be fried.
183
00:06:15,166 --> 00:06:16,800
Five to seven minutes.
184
00:06:16,800 --> 00:06:19,266
Our Pearl sugar waffle
on the bottom.
185
00:06:19,266 --> 00:06:22,634
Our chicken and then
it gets buffalo honey
186
00:06:23,767 --> 00:06:25,266
What did you pour
on top of it?
187
00:06:25,266 --> 00:06:27,500
Oh, that is our vanilla bean
butter syrup.
188
00:06:27,500 --> 00:06:29,800
So you can get your fat
and your sugar...
189
00:06:29,800 --> 00:06:31,367
-Exactly.
-...shoved in your face
at the same time.
190
00:06:31,367 --> 00:06:32,567
All at the same time.
191
00:06:32,567 --> 00:06:34,367
-Oh, with the fried chicken.
-Exactly.
192
00:06:34,367 --> 00:06:38,100
[Fieri] I don't typically
see the chicken
getting the love.
193
00:06:38,100 --> 00:06:39,700
It's usually just a piece
of fried chicken
194
00:06:39,700 --> 00:06:41,800
-but you're saucing up
your chicken.
-Oh, yeah.
195
00:06:41,800 --> 00:06:43,500
This is outrageous.
196
00:06:43,500 --> 00:06:44,667
[Trina] All right.
We have the Minnie Pearl
197
00:06:44,667 --> 00:06:46,500
with a side
of cheddar chive grits.
198
00:06:46,500 --> 00:06:49,100
I love the spiciness
with the chicken
and all of that.
199
00:06:49,100 --> 00:06:51,000
But also
with the syrup on top.
200
00:06:51,000 --> 00:06:54,567
It's sweet, it's savory,
it's crunchy,
it's just ridiculous.
201
00:06:54,567 --> 00:06:56,567
[waiter] Peach cobbler
sweet bread pudding.
202
00:06:56,567 --> 00:06:58,300
We stop and we get lunch
203
00:06:58,300 --> 00:06:59,367
and then before we leave,
204
00:06:59,367 --> 00:07:01,166
we're getting something
from the bakery.
205
00:07:01,166 --> 00:07:04,200
Vanilla bean, bourbon
baked, night time sky pie.
206
00:07:04,200 --> 00:07:07,166
We had the night sky pie,
absolutely delicious.
207
00:07:07,166 --> 00:07:09,133
Ryder, this is all
for you, buddy.
208
00:07:10,467 --> 00:07:11,266
Wow.
209
00:07:11,266 --> 00:07:12,767
I've had homemade
marshmallows before
210
00:07:12,767 --> 00:07:14,166
but I've never had 'em
that light.
211
00:07:14,166 --> 00:07:15,367
Those are super silky.
212
00:07:15,367 --> 00:07:16,800
With a little bourbon kiss
213
00:07:16,800 --> 00:07:18,367
and the baking is spot on.
214
00:07:18,367 --> 00:07:20,934
That is some gangster
Graham cracker.
215
00:07:21,500 --> 00:07:22,467
It's fabulous!
216
00:07:22,467 --> 00:07:24,100
Ryder, by the way,
he's already hit me up,
217
00:07:24,100 --> 00:07:25,700
he's like, "Something's
gonna be coming home,
right Dad?"
218
00:07:25,700 --> 00:07:29,567
[Trina] We're making
four times the amount
that we were.
219
00:07:29,567 --> 00:07:31,767
And your salted caramel
dark chocolate pecan pie.
220
00:07:31,767 --> 00:07:33,867
The sweets are
kind of out of this world.
221
00:07:33,867 --> 00:07:36,100
Like the five layer bar,
the Don't Fudge With Me.
222
00:07:36,100 --> 00:07:38,800
-The Don't Fudge With Me.
-What is this
223
00:07:38,800 --> 00:07:41,000
800 calorie bite
I'm gonna have?
224
00:07:41,000 --> 00:07:42,900
[Trina] That is a Don't Fudge
with me bar.
225
00:07:42,900 --> 00:07:44,567
Don't Fudge With Me bar?
226
00:07:44,567 --> 00:07:45,667
Shut the front door!
227
00:07:45,667 --> 00:07:47,200
[Trina] Chocolate chip
cookie brownie,
228
00:07:47,200 --> 00:07:48,200
peanut butter cream.
229
00:07:48,200 --> 00:07:50,400
Now we get to make our fudge.
230
00:07:50,400 --> 00:07:53,166
Our sugar, evaporated milk
231
00:07:53,166 --> 00:07:54,867
and butter.
232
00:07:54,867 --> 00:07:57,867
Heat this until
it comes to 230 degrees.
233
00:07:57,867 --> 00:08:01,967
Going onto our marshmallows
and dark chocolate.
234
00:08:02,700 --> 00:08:03,900
All right.
235
00:08:03,900 --> 00:08:05,166
Pour that in.
236
00:08:05,166 --> 00:08:07,467
We add in the eggless
raw cookie dough.
237
00:08:07,467 --> 00:08:11,066
We let it sit for 24 hours
and then it's ready to cut.
238
00:08:11,066 --> 00:08:13,500
It's like a candy that you get
in a box of chocolates.
239
00:08:13,500 --> 00:08:14,600
Delicious.
240
00:08:14,600 --> 00:08:16,200
Here's your
Don't Fudge With Me.
241
00:08:16,200 --> 00:08:18,500
The five layer bar.
Unbelievable.
242
00:08:18,500 --> 00:08:20,667
The nice fudge on top
with the peanut butter
in the middle.
243
00:08:20,667 --> 00:08:22,000
All of the textures are sweet
244
00:08:22,000 --> 00:08:23,867
and salty
that you'd ever want.
245
00:08:23,867 --> 00:08:26,166
I got an order up
for Triple D Nation.
246
00:08:26,166 --> 00:08:28,266
You do not disappoint.
This is next level.
247
00:08:28,266 --> 00:08:29,166
-Thank you.
-Congrats!
248
00:08:29,166 --> 00:08:30,166
Keep going.
249
00:08:30,166 --> 00:08:31,200
What's the theme song here?
250
00:08:31,200 --> 00:08:32,767
"Come let us
fill your pie hole."
251
00:08:32,767 --> 00:08:34,367
[Fieri] Let us
fill your pie hole
with bacon and butter.
252
00:08:34,367 --> 00:08:35,667
See you at Se7en Bites.
253
00:08:38,166 --> 00:08:39,300
Coming up in Philly...
254
00:08:39,300 --> 00:08:42,166
Fire three witorwitowskis
for the Triple D Nation.
255
00:08:42,166 --> 00:08:44,700
That is
a destination sandwich.
256
00:08:44,700 --> 00:08:47,066
A pub house
with Polish influences...
257
00:08:47,066 --> 00:08:48,567
Your gonna make your Kielbasa?
258
00:08:48,567 --> 00:08:50,600
...and awe-inspiring eats.
259
00:08:50,600 --> 00:08:52,200
I find true Church in here.
260
00:08:52,200 --> 00:08:53,433
[laughing]
261
00:08:57,266 --> 00:08:59,266
I'm here on the East side
of Philadelphia
262
00:08:59,266 --> 00:09:00,533
in the Port Richmond area.
263
00:09:00,533 --> 00:09:03,066
Lot of people like to call
this the Polish capital
of Philly.
264
00:09:03,066 --> 00:09:05,100
So, it's no surprise
back in 2020,
265
00:09:05,100 --> 00:09:07,000
I found this
neighborhood hideout
266
00:09:07,000 --> 00:09:09,266
serving Polish
inspired bar food.
267
00:09:10,166 --> 00:09:12,100
And well,
they're not hiding anymore.
268
00:09:12,100 --> 00:09:14,634
This is the Gaul & Co.
Malt House.
269
00:09:19,066 --> 00:09:20,567
I got fish and chips up.
270
00:09:20,567 --> 00:09:23,367
We are in Gaul & Co.
Great atmosphere.
271
00:09:23,367 --> 00:09:25,100
Great staff. Great food.
272
00:09:25,100 --> 00:09:26,100
[Yeck] An Italian cutlet.
273
00:09:26,100 --> 00:09:27,367
Your dozen oysters.
274
00:09:27,367 --> 00:09:30,600
It's really good to see
Triple D exposing Philly food.
275
00:09:30,600 --> 00:09:32,600
Comfort food.
Everything from scratch.
276
00:09:32,600 --> 00:09:34,500
[Fieri] That's scratch-made
Philly food
277
00:09:34,500 --> 00:09:36,367
fused with Polish influences
278
00:09:36,367 --> 00:09:39,767
courtesy of Joe Forkin,
Jim Lyons and Matt Yeck.
279
00:09:40,400 --> 00:09:41,867
Everything's made in-house.
280
00:09:41,867 --> 00:09:43,166
-Everything's fresh.
-Fresh.
281
00:09:43,166 --> 00:09:44,166
[waiter] Witorwitowski.
282
00:09:44,166 --> 00:09:46,700
What they're famous
is the Witorwitowski.
283
00:09:46,700 --> 00:09:49,967
What it is
is Kielbasa, shredded up
with some Cooper sharp
284
00:09:49,967 --> 00:09:53,266
Kielbasa is basically
Polish lunch meat.
285
00:09:53,266 --> 00:09:55,100
They do like
a caramelized onion in that.
286
00:09:55,100 --> 00:09:56,867
And that gives it
so much flavor.
287
00:09:56,867 --> 00:09:59,867
[Yeck] In Philly you get
a cheese steak with onions
or without onions.
288
00:09:59,867 --> 00:10:01,166
We added a ski on the end,
289
00:10:01,166 --> 00:10:03,567
so now we Polish-ized
the with or without.
290
00:10:03,567 --> 00:10:05,166
Witorwitowski.
291
00:10:05,166 --> 00:10:07,400
Kielbasa is the meat
of the Polish people.
292
00:10:07,400 --> 00:10:08,700
You're gonna make
your own Kielbasa?
293
00:10:08,700 --> 00:10:10,700
[Yeck] Paprika, onion powder,
294
00:10:10,700 --> 00:10:13,000
coarse black pepper, salt,
295
00:10:13,000 --> 00:10:14,133
fresh garlic.
296
00:10:14,133 --> 00:10:16,400
Different than
granulated garlic,
which we're adding now.
297
00:10:16,400 --> 00:10:17,700
Into the ground pork.
298
00:10:17,700 --> 00:10:19,567
Now, this is gonna
get mixed up.
299
00:10:19,567 --> 00:10:22,166
-With these man hands
right here.
-With these man hands. Got it.
300
00:10:22,166 --> 00:10:23,800
[Yeck] We're gonna throw it
right in the oven
301
00:10:23,800 --> 00:10:25,634
400 degrees for two hours.
302
00:10:26,266 --> 00:10:28,000
So this is the kielbasa loaf.
303
00:10:28,000 --> 00:10:30,000
Slice it almost
like a lunch meat
304
00:10:30,000 --> 00:10:32,567
[Fieri] Who would have thought
of kielbasa lunch meat?
305
00:10:32,567 --> 00:10:34,567
Some caramelized onions
right on there.
306
00:10:34,567 --> 00:10:36,934
-Finish it off
with a cheese sauce.
-[Fieri] Okay.
307
00:10:40,767 --> 00:10:42,200
It's delicious!
308
00:10:42,200 --> 00:10:43,967
It is part ham and cheese.
309
00:10:43,967 --> 00:10:45,266
It is part cheese steak.
310
00:10:45,266 --> 00:10:47,634
There's that big flavors
that you get in kielbasa.
311
00:10:49,467 --> 00:10:51,967
That is
a destination sandwich.
312
00:10:51,967 --> 00:10:53,100
-[Yeck] Really?
-Oh, yeah.
313
00:10:53,100 --> 00:10:55,567
-I'll take
a little pound for that.
-Yep.
314
00:10:55,567 --> 00:10:58,367
Fire three witorwitowskis
for the Triple D Nation.
315
00:10:58,367 --> 00:11:00,767
When the episode aired,
we were like flooded.
316
00:11:00,767 --> 00:11:04,066
Ten thousand witorwitowskis
in the first
like three months.
317
00:11:05,367 --> 00:11:06,800
[Yeck] Plating
the kielbasa egg rolls.
318
00:11:06,800 --> 00:11:08,867
They're doing
the kielbasa egg rolls now.
319
00:11:08,867 --> 00:11:11,500
And they are just as good
as the sandwich.
320
00:11:11,500 --> 00:11:13,700
[Yeck] We're gonna start
by caramelizing the onions.
321
00:11:13,700 --> 00:11:16,066
Eight to ten minutes
to get 'em where we want
them to be.
322
00:11:16,066 --> 00:11:18,500
We're gonna blanch the cabbage
and the carrots.
323
00:11:18,500 --> 00:11:20,400
Now we wanna throw
the kielbasa on the grill,
324
00:11:20,400 --> 00:11:22,166
mix the onions into it.
325
00:11:22,166 --> 00:11:23,834
All right. We're gonna combine
the ingredients.
326
00:11:25,066 --> 00:11:27,100
And you can never
have enough cheese.
327
00:11:27,100 --> 00:11:29,166
House made cheese sauce.
328
00:11:29,166 --> 00:11:31,100
-Butter. Chicken stock.
-[Fieri] Got it.
329
00:11:31,100 --> 00:11:33,300
[Yeck] Granulated garlic.
Onion powder.
330
00:11:33,300 --> 00:11:34,667
Coarse black pepper.
331
00:11:34,667 --> 00:11:37,266
-I'm gonna whisk it.
-What's going
with the cheese here?
332
00:11:37,266 --> 00:11:38,900
So that's a sharp
American cheese.
333
00:11:38,900 --> 00:11:39,834
I like it.
334
00:11:40,700 --> 00:11:42,066
Now we're gonna mix it up.
335
00:11:42,567 --> 00:11:44,367
We can start scooping it
336
00:11:45,300 --> 00:11:46,867
and rolling some egg rolls.
337
00:11:46,867 --> 00:11:49,333
Fold over tight,
drop 'em in the fryer.
338
00:11:52,700 --> 00:11:54,066
We have the house made
cheese sauce
339
00:11:54,066 --> 00:11:56,567
and we're gonna spice it up
with some sriracha.
340
00:11:57,867 --> 00:12:00,867
I got Kielbasa egg rolls
with happy cheese
for table seven.
341
00:12:00,867 --> 00:12:04,000
You just get a good,
full taste of the kielbasa.
342
00:12:04,000 --> 00:12:06,200
They come
with a sharp cheese sauce
343
00:12:06,200 --> 00:12:08,800
and then it has a little
dabble of sriracha
inside of it,
344
00:12:08,800 --> 00:12:09,967
so it gives it a little kick.
345
00:12:09,967 --> 00:12:12,567
I got wings and a bacon
cheeseburger for bar seven.
346
00:12:12,567 --> 00:12:14,000
Food's awesome.
From the fries,
347
00:12:14,000 --> 00:12:16,266
sandwiches, seafood, wings.
348
00:12:16,266 --> 00:12:18,266
One of the specialties
is wings in the house.
349
00:12:18,266 --> 00:12:20,667
Yeah, chicken wings,
and then we make 'em
with a lot of love.
350
00:12:20,667 --> 00:12:21,533
There you go.
351
00:12:23,467 --> 00:12:24,300
Mm!
352
00:12:24,300 --> 00:12:28,000
You have tender, juicy,
moist chicken.
353
00:12:28,000 --> 00:12:30,700
And it's the buffalo sauce
that's not overly spicy,
354
00:12:30,700 --> 00:12:33,567
it's not just one note,
I'm impressed.
355
00:12:33,567 --> 00:12:35,166
So after Guy's last visit,
356
00:12:35,166 --> 00:12:37,000
our buffalo sauce
got really popular.
357
00:12:37,000 --> 00:12:38,567
So we came up
with a genius idea
358
00:12:38,567 --> 00:12:41,266
of how we can combine
the buffalo sauce in the wings
359
00:12:41,266 --> 00:12:44,000
with the house made
cheese sauce
from the witorwitowski.
360
00:12:44,000 --> 00:12:46,567
Buffalo chicken cheese fries
for pew five.
361
00:12:46,567 --> 00:12:48,467
Buffalo chicken cheese fries
are awesome.
362
00:12:48,467 --> 00:12:50,266
First step,
we gotta bread some chicken.
363
00:12:50,266 --> 00:12:53,200
Drop it in the flour,
drench it in the egg wash,
364
00:12:53,200 --> 00:12:54,667
it goes into the bread crumbs.
365
00:12:54,667 --> 00:12:56,266
We're gonna throw it
into the fryer.
366
00:12:56,266 --> 00:12:58,667
So the French fries
are cut fresh everyday.
367
00:12:58,667 --> 00:12:59,967
We soak 'em in water,
368
00:12:59,967 --> 00:13:02,100
draw all the starch out
and then we flash fry 'em
369
00:13:02,100 --> 00:13:04,400
and then we fry 'em
a second time to crisp 'em up.
370
00:13:04,400 --> 00:13:06,100
We're gonna cut up
our chicken fingers.
371
00:13:06,100 --> 00:13:08,700
And then we're gonna toss 'em
in some buffalo sauce.
372
00:13:08,700 --> 00:13:10,266
Clarified butter here.
373
00:13:10,266 --> 00:13:11,700
Can you clarify
what you're saying about that?
374
00:13:11,700 --> 00:13:14,000
-No. This is
totally unclarified.
-Very nice.
375
00:13:14,000 --> 00:13:15,166
Granulated garlic.
376
00:13:15,166 --> 00:13:16,600
-This is fresh garlic.
-[Fieri] Fresh garlic.
377
00:13:16,600 --> 00:13:19,367
Salt, sugar, sugar,
onion powder,
378
00:13:19,367 --> 00:13:22,166
coarse black pepper.
cayenne pepper,
379
00:13:22,166 --> 00:13:23,467
crushed red pepper.
380
00:13:23,467 --> 00:13:25,166
Squeeze the lemons, ketchup,
381
00:13:25,166 --> 00:13:27,233
barbecue sauce, hot sauce.
382
00:13:28,867 --> 00:13:30,500
Now we add the cheese.
383
00:13:30,500 --> 00:13:32,800
Now we top it off with
a little more buffalo sauce.
384
00:13:32,800 --> 00:13:34,700
Blue cheese dressing.
385
00:13:34,700 --> 00:13:36,367
[waiter] Buffalo chicken
cheese fries.
386
00:13:36,367 --> 00:13:38,700
It's hand-breaded,
good quality chicken.
387
00:13:38,700 --> 00:13:40,867
Hot sauce is good flavor
and not too hot.
388
00:13:40,867 --> 00:13:42,767
[customer] The blue cheese
dressing's just phenomenal.
389
00:13:42,767 --> 00:13:43,867
And the French fries
are homemade.
390
00:13:43,867 --> 00:13:46,166
It's just--
it's a perfect combination.
391
00:13:46,166 --> 00:13:48,000
-That's definitely salt.
-Did you just
look at the camera?
392
00:13:48,000 --> 00:13:49,533
No, I did not
look at the camera.
393
00:13:50,967 --> 00:13:52,600
You're looking
at the camera right now.
394
00:13:52,600 --> 00:13:54,100
Guy said no looking
at the camera, man.
395
00:13:54,100 --> 00:13:55,467
-[laughing] Yeah, I'm sorry.
-Yeah.
396
00:13:55,467 --> 00:13:57,133
-You looked at the camera,
didn't you?
-Yeah, I did. A little.
397
00:13:57,967 --> 00:14:00,867
-Now, we will get coarse--
-[Fieri exclaiming]
398
00:14:00,867 --> 00:14:02,767
The other location
that was on Triple D
399
00:14:02,767 --> 00:14:03,867
was a small corner bar.
400
00:14:03,867 --> 00:14:05,600
Thirty people
made it look full.
401
00:14:05,600 --> 00:14:08,367
Gaul & Co. was a small
little beer joint.
402
00:14:08,367 --> 00:14:09,634
And now they're in a church.
403
00:14:09,634 --> 00:14:12,467
[Lyons] Now it's 20 times
of the actual
dining room space.
404
00:14:12,467 --> 00:14:15,300
I found my true church,
I think, my true religion
in here.
405
00:14:15,300 --> 00:14:16,800
[laughing]
406
00:14:16,800 --> 00:14:18,800
They've two locations.
You know, here in Richmond
407
00:14:18,800 --> 00:14:20,266
and the other one
in Rockledge.
408
00:14:20,266 --> 00:14:22,166
Keeps expanding again,
getting bigger and bigger.
409
00:14:22,166 --> 00:14:23,667
I think we're gonna see
big things.
410
00:14:23,667 --> 00:14:25,900
-And by the way,
you just looked at the camera.
-No, I didn't! No, I didn't!
411
00:14:25,900 --> 00:14:27,000
-Yeah, you did! Yeah, you did!
-No, I didn't.
412
00:14:27,000 --> 00:14:28,667
-You looked in the camera!
-It's my show!
413
00:14:28,667 --> 00:14:31,166
Now you're looking
at the camera for sure!
414
00:14:31,166 --> 00:14:32,467
You're killing me!
415
00:14:34,367 --> 00:14:35,700
Up next in Rhode Island.
416
00:14:35,700 --> 00:14:37,400
This to me is my candy store.
417
00:14:37,400 --> 00:14:39,667
Your gnocchi spicy Bolognese.
418
00:14:39,667 --> 00:14:40,600
[Fieri] An Italian spot...
419
00:14:40,600 --> 00:14:41,800
Take us to the promise land.
420
00:14:41,800 --> 00:14:43,066
...with scratch-made pasta.
421
00:14:43,066 --> 00:14:44,834
Oh! That is awesome!
422
00:14:45,500 --> 00:14:47,100
And stacked up sandwiches.
423
00:14:47,100 --> 00:14:49,734
The hug in the bun.
That's how
I would describe it.
424
00:14:54,567 --> 00:14:56,000
Oh, I got a great one for you.
425
00:14:56,000 --> 00:14:58,500
Two brother-in-laws
from Bristol, Rhode Island.
426
00:14:58,500 --> 00:15:00,567
See, they're in the computer
business together.
427
00:15:00,567 --> 00:15:02,667
Well, times are changing
and things are tough.
428
00:15:02,667 --> 00:15:03,700
So, they decide,
429
00:15:03,700 --> 00:15:06,500
"Hey, we'll get into
the Italian deli business."
430
00:15:06,500 --> 00:15:07,767
And of course,
431
00:15:07,767 --> 00:15:09,100
times keep changing.
432
00:15:09,100 --> 00:15:11,300
Because since I was there
in 2012,
433
00:15:11,300 --> 00:15:13,066
one of these brothers
has stepped away.
434
00:15:13,066 --> 00:15:14,000
But don't worry.
435
00:15:14,000 --> 00:15:16,634
The food is still
as authentic as ever.
436
00:15:17,266 --> 00:15:18,634
This is Italian Corner.
437
00:15:21,367 --> 00:15:23,166
Tortellini pana prosciutto.
438
00:15:23,166 --> 00:15:26,800
Italian Corner deli.
It's more than
just a sandwich place.
439
00:15:26,800 --> 00:15:29,066
Your gnocchi spicy Bolognese.
440
00:15:29,066 --> 00:15:30,700
[customer] They have salads,
they have sandwiches,
441
00:15:30,700 --> 00:15:32,367
they have pasta,
they have everything.
442
00:15:32,367 --> 00:15:34,100
[Fieri] And all
that everything
443
00:15:34,100 --> 00:15:36,667
was courtesy of two Italian
brother in-laws.
444
00:15:36,667 --> 00:15:37,867
So you make your own pasta.
445
00:15:37,867 --> 00:15:39,500
You make your own tortellini.
446
00:15:39,500 --> 00:15:40,667
Your own ravioli.
447
00:15:40,667 --> 00:15:43,700
And now Massimo's running
this nod to the old country
448
00:15:43,700 --> 00:15:44,867
with his wife, Paula.
449
00:15:44,867 --> 00:15:45,967
Gnocchi calabrese.
450
00:15:45,967 --> 00:15:47,900
I guess you could say
they've been imported
451
00:15:47,900 --> 00:15:49,900
along with a lot of the food.
452
00:15:49,900 --> 00:15:51,967
They say the old term,
"kid in a candy store."
453
00:15:51,967 --> 00:15:53,367
This to me is my candy store.
454
00:15:53,367 --> 00:15:55,567
You started working here,
you weighed a 105 pounds.
455
00:15:55,567 --> 00:15:57,467
-Uh, 99, actually.
-Yeah.
456
00:15:57,467 --> 00:15:58,567
Soaking wet.
457
00:15:58,567 --> 00:16:00,266
You just invite
everybody over.
458
00:16:00,266 --> 00:16:01,500
I've never been to Italy.
459
00:16:01,500 --> 00:16:02,967
I don't really
feel the need to go.
460
00:16:02,967 --> 00:16:04,567
I mean,
I have it all right here.
461
00:16:04,567 --> 00:16:06,200
We Italians, we appreciate it.
462
00:16:06,200 --> 00:16:08,266
Like a home-made pasta.
463
00:16:08,266 --> 00:16:09,567
Tortellini Bolognese.
464
00:16:09,567 --> 00:16:11,867
They make
their own tortellini.
465
00:16:11,867 --> 00:16:13,700
We're in a special room.
What room is this?
466
00:16:13,700 --> 00:16:15,166
This is the pasta room.
467
00:16:15,166 --> 00:16:17,867
You know how cool you are
when you have a place
called the pasta room?
468
00:16:17,867 --> 00:16:18,800
And what are we gonna make?
469
00:16:18,800 --> 00:16:19,867
[Massimo] Meat tortellini.
470
00:16:19,867 --> 00:16:22,000
Flour. General purpose.
471
00:16:22,000 --> 00:16:23,667
-[Fieri] Semolina?
-Semolina.
472
00:16:23,667 --> 00:16:26,166
We're gonna start
these two first.
473
00:16:26,166 --> 00:16:27,066
Eggs.
474
00:16:27,767 --> 00:16:28,867
And a little bit of water.
475
00:16:30,066 --> 00:16:31,734
Okay, so now, we mix and mix.
476
00:16:32,000 --> 00:16:33,066
Pasta's on.
477
00:16:33,066 --> 00:16:34,867
Feed the hopper.
478
00:16:34,867 --> 00:16:39,200
I'll start off feeding
the pasta right through.
479
00:16:39,200 --> 00:16:41,700
Just gonna hit the lever.
480
00:16:41,700 --> 00:16:43,266
And tortellinis pop out.
481
00:16:43,266 --> 00:16:45,467
No. Way.
482
00:16:45,467 --> 00:16:47,266
[Massimo] It's about four
to a second.
483
00:16:48,567 --> 00:16:50,700
That is your tortellini
Bolognese.
484
00:16:50,700 --> 00:16:52,767
I want one for Christmas.
485
00:16:52,767 --> 00:16:54,967
Then we drop the tortellini.
How long is that gonna cook?
486
00:16:54,967 --> 00:16:55,867
Twelve minutes.
487
00:16:58,266 --> 00:17:00,767
Once all the pasta
is nice and coated,
488
00:17:00,767 --> 00:17:03,800
I will shut this off
and add the cheese.
489
00:17:03,800 --> 00:17:06,266
I can feel the food
coma alert coming on.
490
00:17:11,767 --> 00:17:13,467
[Fieri] Great chew
to the pasta.
491
00:17:13,467 --> 00:17:15,567
It's tender.
This is outstanding.
492
00:17:15,567 --> 00:17:17,233
Real estate value
in East Providence
493
00:17:17,767 --> 00:17:18,967
just went up.
494
00:17:18,967 --> 00:17:20,367
Gnocchi calabrese.
495
00:17:20,367 --> 00:17:22,300
If you like
the meat tortellini,
496
00:17:22,300 --> 00:17:24,667
you will love
the gnocchi ragu.
497
00:17:24,667 --> 00:17:26,967
The gnocchi here
is made fresh.
498
00:17:26,967 --> 00:17:30,066
We have four basic ingredients
that will go into it.
499
00:17:30,066 --> 00:17:31,300
All-purpose flour,
500
00:17:31,300 --> 00:17:34,100
potato flakes, eggs and water.
501
00:17:34,100 --> 00:17:36,567
We're gonna mix this
for only a couple of minutes.
502
00:17:36,567 --> 00:17:39,000
Now we're gonna transfer
the gnocchi dough,
503
00:17:39,000 --> 00:17:40,500
over to our gnocchi machine.
504
00:17:40,500 --> 00:17:42,700
And it's going
to process that dough
505
00:17:42,700 --> 00:17:45,166
and start shaping the gnocchi.
506
00:17:45,166 --> 00:17:47,100
I would so come here
and work for free.
507
00:17:47,100 --> 00:17:48,867
-For pasta.
-For pasta.
508
00:17:48,867 --> 00:17:50,900
Yeah, I'll--
we'll work for pasta.
509
00:17:50,900 --> 00:17:54,667
We'll pour the potato gnocchi
into the sauce.
510
00:17:54,667 --> 00:17:57,734
And we're just gonna add
a little bit
of grated cheese to it.
511
00:17:59,367 --> 00:18:01,000
Gnocchi ragu calabrese.
512
00:18:01,000 --> 00:18:03,467
Gnocchi is very tender.
513
00:18:03,467 --> 00:18:05,867
The sauce was creamy,
514
00:18:05,867 --> 00:18:07,867
a little bit spicy, too.
515
00:18:07,867 --> 00:18:09,266
Pretty yummy.
516
00:18:09,266 --> 00:18:11,000
[Massimo] Simplicity
is always the best.
517
00:18:11,000 --> 00:18:13,100
But see, that's what
we misinterpret so often.
518
00:18:13,100 --> 00:18:14,166
Oh, my God.
519
00:18:16,400 --> 00:18:18,567
You don't even understand
how good this is.
520
00:18:18,567 --> 00:18:23,066
Before Triple D, we were about
six employees in total.
521
00:18:23,066 --> 00:18:25,767
Nowadays, we are about 24.
522
00:18:25,767 --> 00:18:27,400
Business is just booming.
523
00:18:27,400 --> 00:18:30,000
We love this place.
Been coming here for years.
524
00:18:30,000 --> 00:18:32,166
You can taste the passion
in the food.
525
00:18:32,166 --> 00:18:33,767
Chicken marsala in the window.
526
00:18:33,767 --> 00:18:36,900
What makes the food
amazing here is their bread.
527
00:18:36,900 --> 00:18:39,600
That delicious bread that
they make fresh everyday.
528
00:18:39,600 --> 00:18:41,967
My favorite food here
is the Italian prosciutto.
529
00:18:43,300 --> 00:18:44,767
What kind of bread
are we gonna put it on?
530
00:18:44,767 --> 00:18:47,000
One of our 12-inch rolls.
531
00:18:47,000 --> 00:18:48,500
[Fieri] Twelve inch rolls
that you bake in-house?
532
00:18:48,500 --> 00:18:49,700
[Massimo] Absolutely.
533
00:18:49,700 --> 00:18:50,767
Take us to the promised land.
534
00:18:50,767 --> 00:18:52,767
[Massimo] Bring it over
to the slicer.
535
00:18:52,767 --> 00:18:55,567
It's like a tickertape parade
in Flavortown.
536
00:18:56,767 --> 00:18:58,667
Salsa rosa, beef,
537
00:18:58,667 --> 00:19:00,400
a little bit of lettuce,
538
00:19:00,400 --> 00:19:01,967
a few tomatoes.
539
00:19:01,967 --> 00:19:04,734
Cut it right down the middle.
I'll plate it.
540
00:19:05,900 --> 00:19:07,600
Mm! Jackpot!
541
00:19:07,600 --> 00:19:08,567
-Thank you.
-Nice job.
542
00:19:08,567 --> 00:19:09,467
[waiter] Brasato.
543
00:19:09,467 --> 00:19:11,767
I usually get
the brasato sandwich.
544
00:19:11,767 --> 00:19:14,467
When I want like a cold
deli sandwich, it's perfect.
545
00:19:14,467 --> 00:19:16,166
When I want
something a little warmer,
546
00:19:16,166 --> 00:19:17,400
I get the pork and peppers.
547
00:19:17,400 --> 00:19:20,166
We're gonna start with
Bolognese pork shoulder.
548
00:19:20,166 --> 00:19:23,000
We're going to season it
with salt,
549
00:19:23,000 --> 00:19:25,867
pepper, powdered garlic
and onion.
550
00:19:25,867 --> 00:19:27,767
And now we're going
to sear it in the oven
551
00:19:27,767 --> 00:19:30,667
at 450 for about 30 minutes.
552
00:19:30,667 --> 00:19:33,700
The next step is making
our braising liquid.
553
00:19:33,700 --> 00:19:35,233
Chicken stock, water.
554
00:19:36,000 --> 00:19:38,800
Powdered coriander, fennel,
brown sugar,
555
00:19:38,800 --> 00:19:42,333
bay leaves, salt, paprika,
star anise.
556
00:19:43,266 --> 00:19:44,834
And it's ready for the pork.
557
00:19:47,000 --> 00:19:48,266
Juices.
558
00:19:48,266 --> 00:19:49,367
Now we will cover it
559
00:19:49,367 --> 00:19:51,767
and we will
set it back in the oven
560
00:19:51,767 --> 00:19:54,166
for about four
to four and half hours
561
00:19:54,166 --> 00:19:55,767
at 250.
562
00:19:55,767 --> 00:19:58,266
Now we're going
to sauté the pork
563
00:19:58,266 --> 00:20:00,734
with some green
and red bell peppers.
564
00:20:01,967 --> 00:20:04,567
And now we're gonna stuff
our bread.
565
00:20:05,567 --> 00:20:07,834
Top it
with red pickled onions.
566
00:20:09,166 --> 00:20:11,166
And here's our
pork and pepper sandwich.
567
00:20:11,166 --> 00:20:12,667
[Paula] Pork and pepper
sandwich.
568
00:20:12,667 --> 00:20:16,000
You've got this salty
and little bit
of tang from it.
569
00:20:16,000 --> 00:20:18,500
They don't skimp on it.
They load it up.
570
00:20:18,500 --> 00:20:21,667
The hug in the bun,
that's how
I would describe it.
571
00:20:21,667 --> 00:20:23,100
I can get some frozen to go?
572
00:20:23,100 --> 00:20:24,834
-Yeah.
-Good. Load up the car.
573
00:20:27,166 --> 00:20:28,166
All right. You ready?
574
00:20:28,166 --> 00:20:30,300
And I'll call out the other
ones as we get going.
575
00:20:30,300 --> 00:20:33,233
All right, folks.
That's it for these
food flashbacks.
576
00:20:33,700 --> 00:20:34,900
Cheesing the burgers.
577
00:20:34,900 --> 00:20:35,800
[Fieri] But don't worry,
578
00:20:35,800 --> 00:20:37,367
'cause I'm gassing up
the Camaro
579
00:20:37,367 --> 00:20:38,800
and heading out for more.
580
00:20:38,800 --> 00:20:40,367
[Yeck] I got
fish and chips up.
581
00:20:40,367 --> 00:20:41,567
There, that's a good one.
582
00:20:41,567 --> 00:20:44,200
-[Fieri] Wow.
-Kielbasa egg rolls.
583
00:20:44,200 --> 00:20:46,166
See you next time
on Triple D Nation.
584
00:20:46,166 --> 00:20:48,400
-We're on TV, right? I gotta--
-We're not on TV!
585
00:20:48,400 --> 00:20:50,166
I don't know why you continue
on this whole TV thing--
586
00:20:50,166 --> 00:20:52,100
What's the camera
doing here, then?
587
00:20:52,100 --> 00:20:53,066
You have like a TV fetish.
588
00:20:53,066 --> 00:20:54,667
You want me to bring
in the leprechaun again?
589
00:20:54,667 --> 00:20:56,066
He's gonna come in
and he's gonna--
590
00:20:56,066 --> 00:20:57,400
One more strike and we're out.
591
00:20:57,400 --> 00:20:58,433
I haven't looked.
592
00:20:58,433 --> 00:20:59,767
-I haven't looked
at the camera.
-What's going on?