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 00:01:13,867 --> 00:01:15,900 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. 43 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. 58 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. 130 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. 182 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?