1 00:00:01,200 --> 00:00:02,567 Hey everybody. I'm Guy Fieri and we're rolling out, 2 00:00:02,567 --> 00:00:06,333 looking for America's greatest Diners, Drive-Ins, and Dives. 3 00:00:07,266 --> 00:00:08,200 This trip... 4 00:00:08,200 --> 00:00:09,800 Oh, you have got to be kidding me. 5 00:00:09,800 --> 00:00:12,166 Things are on fire in Flavortown. 6 00:00:12,166 --> 00:00:14,000 Real deal. Outrageous. 7 00:00:14,000 --> 00:00:16,867 With wild dishes blowing up your taste buds. 8 00:00:16,867 --> 00:00:19,900 This is like a flavor bomb from another planet. 9 00:00:19,900 --> 00:00:22,600 Like tucked away tacos in Mobile, Alabama. 10 00:00:22,600 --> 00:00:24,166 That's culinary rockstar. 11 00:00:24,166 --> 00:00:26,800 International street food in Calgary, Canada. 12 00:00:26,800 --> 00:00:29,967 That's in the top five best Indian dishes I've ever had. 13 00:00:29,967 --> 00:00:32,600 And Chef Eric Greenspan is riding along in Los Angeles... 14 00:00:32,600 --> 00:00:33,867 It's all in the feels, man. 15 00:00:33,867 --> 00:00:37,066 ...for a crazy U-turn into a vegan oasis. 16 00:00:37,066 --> 00:00:38,700 That's a great dish. 17 00:00:38,700 --> 00:00:41,100 -Plant based, not plant based, I don't care. -I don't care. 18 00:00:41,100 --> 00:00:44,533 That's all right here, right now on Triple D. 19 00:00:45,367 --> 00:00:46,834 [theme song playing] 20 00:00:57,100 --> 00:01:00,166 So I'm here in Los Angeles with the one and only, 21 00:01:00,166 --> 00:01:01,667 the man about the food scene, 22 00:01:01,667 --> 00:01:03,567 the one and only, Eric "Greedy" Greenspan. 23 00:01:03,567 --> 00:01:06,900 All right, buddy, tell me. What is hot in the LA food scene these days? 24 00:01:06,900 --> 00:01:08,100 [Eric] American cheese, of course. 25 00:01:08,100 --> 00:01:10,000 It's 'cause he has American cheese company. Well done. 26 00:01:10,000 --> 00:01:11,000 -[laughing] -Okay, what else? 27 00:01:11,000 --> 00:01:13,400 [Eric] Smash burgers, hot chicken sandwiches, 28 00:01:13,400 --> 00:01:14,600 -plant based. -Plant based. 29 00:01:14,600 --> 00:01:16,066 And do you know where I'm taking you right now? 30 00:01:16,066 --> 00:01:17,367 Do you know where you're taking me? 31 00:01:17,367 --> 00:01:19,166 -This guy is blowing up the vegan game. - [Eric] Ooh. 32 00:01:19,166 --> 00:01:20,467 This is Nic's On Beverly. 33 00:01:21,500 --> 00:01:23,066 [cook] OG almost up. 34 00:01:23,066 --> 00:01:25,667 One of the best vegan restaurants in Los Angeles. 35 00:01:25,667 --> 00:01:27,900 -[cook] Barbeque coming up, chef. -Love it, I love it. 36 00:01:27,900 --> 00:01:31,166 It's good comfort food without the guilty feeling afterwards. 37 00:01:31,166 --> 00:01:32,767 [cook] Mushroom plate. 38 00:01:32,767 --> 00:01:35,100 Your boyfriend says he's going to take you to a vegan restaurant. 39 00:01:35,100 --> 00:01:36,967 -What do you think? -I don't want to go. [laughs] 40 00:01:36,967 --> 00:01:38,266 -Right? But-- -I like meat. 41 00:01:38,266 --> 00:01:41,166 [Guy] Well, look out because Nic Adler's been known 42 00:01:41,166 --> 00:01:43,266 to make converts out of carnivores 43 00:01:43,266 --> 00:01:45,266 with his next level plant based plates. 44 00:01:46,066 --> 00:01:48,100 -What year did you become vegan? -'98. 45 00:01:48,100 --> 00:01:50,800 I didn't start for ethical reasons 46 00:01:50,800 --> 00:01:52,200 or sustainability reasons 47 00:01:52,200 --> 00:01:55,266 I actually just felt better being plant based. 48 00:01:55,266 --> 00:01:57,266 -Can I tell you something? -Please. 49 00:01:57,266 --> 00:01:59,800 I live down the street. I'm not looking for a plant based lifestyle. 50 00:01:59,800 --> 00:02:03,367 What I love about this place is that it's just a fantastic restaurant. 51 00:02:03,367 --> 00:02:05,500 Bolognese, table 30. 52 00:02:05,500 --> 00:02:08,467 [man] This lamb bolognese tastes better than any lamb I've actually ever had 53 00:02:08,467 --> 00:02:10,200 [chuckling] and it's not actually lamb. 54 00:02:10,200 --> 00:02:11,667 My mind is blown. 55 00:02:11,667 --> 00:02:14,667 We're doing a rigatoni for our lamb bolognese. 56 00:02:14,667 --> 00:02:18,100 We got a little semolina pasta flour, salt. 57 00:02:18,100 --> 00:02:19,367 Mix for about a minute, 58 00:02:19,367 --> 00:02:20,767 and then we're going to add our palm oil. 59 00:02:20,767 --> 00:02:24,166 Turn it on, and then we're going to slowly add the water. 60 00:02:24,166 --> 00:02:25,500 -Mix for about ten minutes? -Yes. 61 00:02:25,500 --> 00:02:27,667 Let it rest and then start the extrusion. 62 00:02:27,667 --> 00:02:29,867 Look at that beautiful pasta. 63 00:02:29,867 --> 00:02:32,000 -Next up. -Now it's time to make our bolognese. 64 00:02:32,000 --> 00:02:34,767 We're using plant based lamb product. 65 00:02:34,767 --> 00:02:37,166 This is pea protein, it's got pomegranate. 66 00:02:37,166 --> 00:02:39,867 Now that the lamb is browned, we're going to take it out 67 00:02:39,867 --> 00:02:41,066 and we're gonna put some onions in here. 68 00:02:41,066 --> 00:02:42,567 -[Guy] Carrots. -[Nic] Fennel. 69 00:02:42,567 --> 00:02:43,867 Copious amounts of garlic. 70 00:02:43,867 --> 00:02:45,500 Glazed with white wine. 71 00:02:45,500 --> 00:02:47,100 -[Nic] And then we add our meat back in. -[Guy] Okay. 72 00:02:47,100 --> 00:02:50,000 [Nic] San Marzano, a little bit of plant based whipping cream 73 00:02:50,000 --> 00:02:52,300 put some bay leaves in there, fresh chiles, 74 00:02:52,300 --> 00:02:55,600 nutmeg, some black pepper, a little bit of salt, 75 00:02:55,600 --> 00:02:58,367 and let it simmer for about 90 minutes. 76 00:02:58,367 --> 00:03:00,700 Drop the pasta in the water here. 77 00:03:00,700 --> 00:03:02,200 Lamb bolognese. 78 00:03:02,200 --> 00:03:04,567 Veggie stock here. We're going to add a little fat. 79 00:03:04,567 --> 00:03:06,367 -[Guy] It's hydrogenated oil. -[Nic] Yes. 80 00:03:06,367 --> 00:03:07,900 So this is the Follow Your Heart parm. 81 00:03:07,900 --> 00:03:11,266 There is no way that is not real parmesan. 82 00:03:11,266 --> 00:03:12,500 Wow. 83 00:03:12,500 --> 00:03:14,400 [Nic] Then we're gonna go ahead and put our pasta in there. 84 00:03:14,400 --> 00:03:16,100 Put that right there. 85 00:03:16,100 --> 00:03:17,500 [Guy] I mean, it looks so unctuous, right? 86 00:03:17,500 --> 00:03:20,600 Put a little of that parmesan on there, a little olive oil here. 87 00:03:20,600 --> 00:03:22,767 Finish off with a little fennel pollen. 88 00:03:23,867 --> 00:03:25,166 -Here you go. -[cackles] 89 00:03:30,400 --> 00:03:33,000 Woah. That's a great dish. 90 00:03:33,000 --> 00:03:34,200 Plant based, not plant based, 91 00:03:34,200 --> 00:03:35,367 -I don't care. -I don't care. 92 00:03:35,867 --> 00:03:37,767 The pasta is spot on. 93 00:03:38,700 --> 00:03:41,000 The texture of the black sheep, it's meaty. 94 00:03:41,000 --> 00:03:43,200 The acidity inside from the tomato 95 00:03:43,200 --> 00:03:45,400 and then the tang and the funk of the cheese, 96 00:03:45,400 --> 00:03:46,900 I would be here once a week to eat that dish. 97 00:03:46,900 --> 00:03:48,567 -I'll come back tonight. -Outstanding. 98 00:03:48,567 --> 00:03:49,667 -Thank you, sir. -I'll take it to go. 99 00:03:49,667 --> 00:03:52,467 Lamb bolognese, three minutes out. 100 00:03:52,467 --> 00:03:55,600 The texture on that "lamb," it was amazing. 101 00:03:55,600 --> 00:03:57,667 And it was like, the perfect pasta noodle. 102 00:03:57,667 --> 00:03:59,967 It like, carried everything together. 103 00:03:59,967 --> 00:04:01,000 Legit bolognese. 104 00:04:01,000 --> 00:04:02,000 If I didn't tell you it was vegan, 105 00:04:02,000 --> 00:04:03,300 -would you be able to tell? -I had asked. 106 00:04:03,300 --> 00:04:04,867 Good friends of mine, the Scanlans here. 107 00:04:04,867 --> 00:04:07,600 These guys probably have never been to a vegan restaurant in their life. 108 00:04:07,600 --> 00:04:08,533 I have to correct you. 109 00:04:08,533 --> 00:04:11,266 You sent me to the vegan deli in Minneapolis. 110 00:04:11,266 --> 00:04:12,767 -The Herbivorous Butcher! -[laughing] 111 00:04:12,767 --> 00:04:16,100 [woman] This spot is so calming and welcoming and inviting. 112 00:04:16,100 --> 00:04:18,467 And right in the heart of West Hollywood. 113 00:04:18,467 --> 00:04:19,700 I don't know what you're talking about. 114 00:04:19,700 --> 00:04:21,266 How is this an oyster mushroom 115 00:04:21,266 --> 00:04:23,100 and it's fried chicken at the same time, okay? 116 00:04:23,100 --> 00:04:24,400 This has got to be one or the other. 117 00:04:24,400 --> 00:04:25,967 -Pick one! -[laughing] 118 00:04:25,967 --> 00:04:29,867 This guy has one of my favorite channels on TikTok. 119 00:04:29,867 --> 00:04:31,166 It's called Bistro Huddy. 120 00:04:31,166 --> 00:04:32,600 [shouting] 121 00:04:32,600 --> 00:04:35,000 [Guy] So his name is Drew Talbert. He plays all the characters. 122 00:04:35,000 --> 00:04:36,767 I know your wife is a vegetarian. 123 00:04:36,767 --> 00:04:39,300 What would she think of Nic's On Beverly? 124 00:04:39,300 --> 00:04:41,367 This would go right into our list 125 00:04:41,367 --> 00:04:43,867 of like, go-to vegetarian places in LA. 126 00:04:43,867 --> 00:04:46,100 Blading a 'Sota pizza. 127 00:04:46,100 --> 00:04:48,467 All right, don't go anywhere. We're hanging out at Nic's On Beverly. 128 00:04:48,467 --> 00:04:49,800 We're going to fight over the pasta 129 00:04:49,800 --> 00:04:51,867 and when we come back, we're going to make something delicious. 130 00:04:51,867 --> 00:04:52,867 We're going to make something. 131 00:04:52,867 --> 00:04:54,100 -[laughing] -We're going to make something. 132 00:04:54,100 --> 00:04:56,133 Goodnight, everybody! [laughs] 133 00:04:57,767 --> 00:04:58,800 -[bleep] -It's like someone kind of like 134 00:04:58,800 --> 00:04:59,867 taking different instruments 135 00:04:59,867 --> 00:05:01,634 but making it sound like Metallica. 136 00:05:02,467 --> 00:05:03,667 -Okay. -Okay? 137 00:05:03,667 --> 00:05:05,567 -Yeah. -And someone used the bass cello... 138 00:05:05,567 --> 00:05:08,166 -And a kazoo. [laughing] -Yeah, and a kazoo. 139 00:05:08,166 --> 00:05:09,367 [bleep] 140 00:05:09,367 --> 00:05:10,433 Welcome back, Triple D 141 00:05:10,433 --> 00:05:13,200 hanging out with the one and only Eric Greedy Greenspan 142 00:05:13,200 --> 00:05:17,000 and we are at Nic's On Beverly, a complete vegan restaurant. 143 00:05:17,000 --> 00:05:18,266 Falafel burger! 144 00:05:18,266 --> 00:05:20,300 It doesn't feel like vegan food. 145 00:05:20,300 --> 00:05:22,600 It's not copping out. It's really, really tasty. 146 00:05:22,600 --> 00:05:25,000 Lion's Mane 'Sota pizza. 147 00:05:25,000 --> 00:05:27,867 I had the 'Sota pizza and it was fire. 148 00:05:27,867 --> 00:05:31,000 It really like, got the essence of LA, tacos onto a pizza. 149 00:05:31,000 --> 00:05:34,767 And they have this smokey sauce on it. [exclaims] 150 00:05:34,767 --> 00:05:39,266 -Now we're into-- -Lion's Mane 'Sota Detroit salad pizza. 151 00:05:39,266 --> 00:05:41,667 We are making our pizza dough, 152 00:05:41,667 --> 00:05:44,266 a little water, our starter, the yeast. 153 00:05:45,266 --> 00:05:47,367 We're gonna add in our sugar, salt. 154 00:05:47,367 --> 00:05:50,500 -The type of flour we're going with here? -[Nic] AP flour. 155 00:05:50,500 --> 00:05:53,000 Let it run until it forms a dough ball. 156 00:05:53,000 --> 00:05:55,000 -[Guy] We're going to let it rest. -About an hour. 157 00:05:55,000 --> 00:05:57,767 [Guy] Portion it, and then let it rest overnight. 158 00:05:57,767 --> 00:06:01,066 -What are we into now? -We're doing in a 'Sota style Lion's Mane. 159 00:06:01,066 --> 00:06:02,667 Lion's Mane is a mushroom. 160 00:06:02,667 --> 00:06:05,300 We're going to put three of these bad boys in here. 161 00:06:05,300 --> 00:06:07,000 We're going to add a little bit of butter in. 162 00:06:07,000 --> 00:06:08,767 -Press these. -[Guy] Okay. 163 00:06:08,767 --> 00:06:10,367 -Next step. -We're gonna make the marinade. 164 00:06:10,367 --> 00:06:12,800 -[Guy] Guajillo chiles. -[Nic] Arbol chiles. 165 00:06:12,800 --> 00:06:15,767 -Onion here... And some cumin. -[Guy] Garlic. 166 00:06:15,767 --> 00:06:18,066 -[Nic] Salt. -[Guy] Vinegar. Orange juice. 167 00:06:21,600 --> 00:06:23,266 Can't get me enough Guajillo chile. 168 00:06:23,266 --> 00:06:25,367 -Now we're gonna emulsify the oil in? -[Nic] Yep. 169 00:06:25,367 --> 00:06:26,734 I love the orange juice in that. 170 00:06:27,367 --> 00:06:29,700 -Wow. -[Guy] This looks dynamite. 171 00:06:29,700 --> 00:06:32,100 It's gonna really go into the mushroom here. 172 00:06:32,100 --> 00:06:34,367 All right, so we're going to do this on both sides. 173 00:06:34,367 --> 00:06:35,867 [Nic] Finish 'em off on the grill. 174 00:06:35,867 --> 00:06:37,667 This is a morita salsa. 175 00:06:37,667 --> 00:06:40,300 Roasted tomatoes, onions, and garlic. 176 00:06:40,300 --> 00:06:42,567 -Which chiles do we have steeped? -The moritas. 177 00:06:42,567 --> 00:06:43,867 [Guy] A little chile arbol in there as well? 178 00:06:43,867 --> 00:06:46,033 Vinegar, finish it off with some salt. 179 00:06:46,467 --> 00:06:48,367 Drop the hammer! 180 00:06:48,367 --> 00:06:51,400 Fresh cilantro in there. And we're good. 181 00:06:51,400 --> 00:06:52,900 -So what do we got left? -Put it all together. 182 00:06:52,900 --> 00:06:55,166 So we start with our plant based cheese. 183 00:06:55,166 --> 00:06:57,367 -[Guy] Is this their mozz? -[Nic] Their mozz. 184 00:06:57,367 --> 00:06:59,166 And then we add our jalapenos in here. 185 00:06:59,166 --> 00:07:01,967 Oil, crisp up in the corners here. 186 00:07:01,967 --> 00:07:03,266 And then we're going to put this in the oven 187 00:07:03,266 --> 00:07:05,934 about 550 degrees, ten minutes. 188 00:07:07,100 --> 00:07:09,600 -The Lion's Mane -[Guy] Look at that thing, dude. 189 00:07:09,600 --> 00:07:11,066 It's like having a pork chop. 190 00:07:11,066 --> 00:07:13,467 [Nic] We're gonna lay this on top here. 191 00:07:13,467 --> 00:07:16,100 -Our morita salsa. -[Guy] It's Mexican, it's Italian. 192 00:07:16,100 --> 00:07:17,567 Now it's a raw salad on top. 193 00:07:17,567 --> 00:07:20,066 [Nic] Cilantro, onions and lime juice. 194 00:07:23,767 --> 00:07:26,567 Dude, this is like a flavor bomb from another planet. 195 00:07:26,567 --> 00:07:29,200 -Dude. -That cheese is no joke. 196 00:07:29,200 --> 00:07:30,300 That is cheesy and gooey. 197 00:07:30,300 --> 00:07:31,500 It's all the feels, man. 198 00:07:31,500 --> 00:07:33,066 [Guy] The crust is nice and light. 199 00:07:33,967 --> 00:07:36,266 The morita sauce is not overly spicey. 200 00:07:36,266 --> 00:07:39,433 And the Lion's Mane, wow, what a crazy topping that is. 201 00:07:40,767 --> 00:07:43,000 I'm gonna be making so many Lion's Mane things now. 202 00:07:43,000 --> 00:07:44,667 [chuckling] It's gonna be crazy. 203 00:07:44,667 --> 00:07:46,567 -[incoherent mumbling] -[laughs] 204 00:07:46,567 --> 00:07:48,000 Those will be my final words. 205 00:07:48,000 --> 00:07:50,266 A 'Sota pizza coming out, chef. 206 00:07:50,266 --> 00:07:52,400 [woman 2] That crust is like a pillow. 207 00:07:52,400 --> 00:07:54,200 You just want to snuggle into it. 208 00:07:54,200 --> 00:07:56,967 The cilantro, the lime, the mushroom, it's a beautiful marriage. 209 00:07:56,967 --> 00:07:57,800 I think it's terrific. 210 00:07:57,800 --> 00:08:00,066 The barbeque chicken pizza here. 211 00:08:00,066 --> 00:08:01,667 It will open your mind 212 00:08:01,667 --> 00:08:05,367 to a more creative aspect of food. 213 00:08:05,367 --> 00:08:06,500 [Guy] This is another planet. 214 00:08:06,500 --> 00:08:09,667 Real deal, brother. Real deal. Outrageous. 215 00:08:09,667 --> 00:08:12,166 -I'm coming back tomorrow. [laughing] -Bringing your kids here. 216 00:08:13,400 --> 00:08:15,500 Up next, we're headed up to Canada... 217 00:08:15,500 --> 00:08:17,166 Another knockout dish. 218 00:08:17,166 --> 00:08:19,767 ...to get our hands on big time Indian street food... 219 00:08:19,767 --> 00:08:21,100 How do you attack it? 220 00:08:21,100 --> 00:08:23,266 ...that's hard to set back down. 221 00:08:23,266 --> 00:08:25,100 There are very few things in this world 222 00:08:25,100 --> 00:08:27,600 that have that much flavor, that much texture. 223 00:08:27,600 --> 00:08:28,934 That's outstanding. 224 00:08:34,000 --> 00:08:35,734 I'm back here in Calgary, Alberta, 225 00:08:35,734 --> 00:08:38,266 on First Street at First Street Market big Food Hall. 226 00:08:38,266 --> 00:08:40,166 And you know what? We're talking about Indian food. 227 00:08:40,166 --> 00:08:42,166 Not Northern Indian, which everybody really knows. 228 00:08:42,166 --> 00:08:44,867 I'm talking Southern Indian, the street food, the handheld food. 229 00:08:44,867 --> 00:08:46,367 I hear there's two buddies that are in here 230 00:08:46,367 --> 00:08:48,867 and they're knocking it out and they're scratch making it all. 231 00:08:48,867 --> 00:08:50,767 This is Saffron Street. 232 00:08:50,767 --> 00:08:52,367 Dropping rotis on the flattop. 233 00:08:52,367 --> 00:08:55,100 You first bite into it and you're like, wow, you're somewhere else. 234 00:08:55,100 --> 00:08:56,567 One samosa chaat. 235 00:08:56,567 --> 00:08:58,600 Pulls at a lot of heartstrings for a lot of folks. 236 00:08:58,600 --> 00:09:00,066 And it's simply delicious. 237 00:09:00,066 --> 00:09:03,400 [Guy] But certainly not simple 'cause the complex flavors 238 00:09:03,400 --> 00:09:06,867 Rahul Kanojia and Jesse Mann are bringing to this food hall 239 00:09:06,867 --> 00:09:10,066 come from a complete Indian adventure. 240 00:09:10,066 --> 00:09:13,000 My parents have a restaurant that's been in the city for over 30 years. 241 00:09:13,000 --> 00:09:14,667 -An Indian restaurant. -Okay. Northern or Southern? 242 00:09:14,667 --> 00:09:15,900 -Northern Indian restaurant. -Okay. 243 00:09:15,900 --> 00:09:18,000 [Jesse] I saw him doing South Indian street food, 244 00:09:18,000 --> 00:09:20,000 and I thought I need to learn how to make this food. 245 00:09:20,000 --> 00:09:22,600 And then, we had this opportunity to have this place here. 246 00:09:22,600 --> 00:09:24,166 These are your samosas. 247 00:09:24,166 --> 00:09:26,567 It has bold flavors and it seems very authentic. 248 00:09:26,567 --> 00:09:27,567 Dosa coming up. 249 00:09:27,567 --> 00:09:29,300 Dosa's absolutely the way to go. 250 00:09:29,300 --> 00:09:33,066 It's a crepe filled with potato and onion. 251 00:09:33,066 --> 00:09:35,166 You have sambar on the side and coconut chutney. 252 00:09:35,166 --> 00:09:36,767 There's just so much flavor. 253 00:09:36,767 --> 00:09:39,166 -What's the dish we're gonna make? -Masala dosa today. 254 00:09:39,166 --> 00:09:41,200 -Masala is a stuffing that goes inside the dosa. -[Guy] Right. 255 00:09:41,200 --> 00:09:42,867 [Rahul] So now we are making a dosa batter. 256 00:09:42,867 --> 00:09:46,300 Sona masoori rice in the water for a few hours. 257 00:09:46,300 --> 00:09:48,367 -These are the black lentils. -They don't look black. 258 00:09:48,367 --> 00:09:50,667 [Rahul] We wash it and then break it so they're white. 259 00:09:50,667 --> 00:09:52,600 -Fenugreek seeds. -[Guy] And you're going to puree that? 260 00:09:52,600 --> 00:09:54,467 -[Rahul] Yeah, we have a special grinder for that. -[Guy] Okay. 261 00:09:54,467 --> 00:09:56,600 [Rahul] It's called wet stone grinder, specially from India. 262 00:09:56,600 --> 00:09:58,066 The average person has this at home? 263 00:09:58,066 --> 00:09:59,300 -Yeah. -What? 264 00:09:59,300 --> 00:10:01,967 [Rahul] Add water just to start the spinning process. 265 00:10:01,967 --> 00:10:03,467 Oh, you have got to be kidding me. 266 00:10:03,467 --> 00:10:05,900 -How long is this going to run? -[Rahul] 15 to 20 minutes. 267 00:10:05,900 --> 00:10:07,867 [Guy] So we do the rice, then we mix the two together? 268 00:10:07,867 --> 00:10:10,100 And then, we ferment it again for 12 hours. 269 00:10:10,100 --> 00:10:13,367 The next morning, we add salt. It has to sit in the fridge. 270 00:10:13,367 --> 00:10:15,500 In a few hours, it'll be ready to hit the griddle. 271 00:10:15,500 --> 00:10:17,200 -What are we working on now? -The chutneys. 272 00:10:17,200 --> 00:10:18,867 But the coconut one is a special one. 273 00:10:18,867 --> 00:10:20,367 This is our desiccated coconut. 274 00:10:20,367 --> 00:10:22,467 -[Guy] So it's like dehydrated coconut almost. -[Rahul] Exactly. 275 00:10:22,467 --> 00:10:23,967 Green chiles, super spicy. 276 00:10:23,967 --> 00:10:25,667 Cumin seeds, ginger garlic paste. 277 00:10:25,667 --> 00:10:26,900 Salt to taste. 278 00:10:26,900 --> 00:10:30,000 The roasted chana dal, it's like a lentil which is roasted. 279 00:10:30,000 --> 00:10:31,467 Water. 280 00:10:31,467 --> 00:10:34,367 -So it's like a smoothie. -We're gonna do a tempering for that one. 281 00:10:34,367 --> 00:10:35,734 So that's a hot pan. 282 00:10:35,734 --> 00:10:38,433 -Canola oil. Mustard seeds. -Wow, just this by itself. 283 00:10:39,000 --> 00:10:40,200 This is urad dal. 284 00:10:40,200 --> 00:10:42,467 -Dal is just another word for-- -Lentils. 285 00:10:42,467 --> 00:10:44,467 Red chile whole, curry leaf. 286 00:10:44,467 --> 00:10:47,367 -We just pour it in here. -[Guy] And now we're going to mix it together. 287 00:10:47,367 --> 00:10:50,266 We're going to make the curry that you're going to dip the dosa in. 288 00:10:50,266 --> 00:10:51,266 It's called sambar. 289 00:10:51,266 --> 00:10:53,567 The oil, the mustard seeds, green chiles. 290 00:10:53,567 --> 00:10:55,667 -Coriander seeds. Crush it in your hand. -Coriander seeds. 291 00:10:55,667 --> 00:10:57,767 Red chile, give it a good stir. 292 00:10:57,767 --> 00:10:59,567 -Curry leaf... -[Guy] Chopped onions. 293 00:10:59,567 --> 00:11:00,567 [Rahul] The ginger garlic paste. 294 00:11:00,567 --> 00:11:02,100 -We add all the spices in here. -Okay. 295 00:11:02,100 --> 00:11:05,166 Coriander powder, turmeric, red chili powder, kashmiri. 296 00:11:05,166 --> 00:11:09,467 Once the spice is cooked, add water, tomato, yellow lentils. 297 00:11:09,467 --> 00:11:10,667 [Guy] Cooked and ready to go. 298 00:11:10,667 --> 00:11:14,567 -Salt, sugar. Let it boil for 15 minutes. -And that's it. 299 00:11:14,567 --> 00:11:17,734 So we are making the masala. Hot pan, canola oil. 300 00:11:17,734 --> 00:11:21,000 -[Guy] Mustard seeds. -[Rahul] Mustard seeds, green chiles, red chiles. 301 00:11:21,000 --> 00:11:22,567 A lot of curry leaves in this place. 302 00:11:22,567 --> 00:11:25,467 [Rahul] Onions, ginger garlic paste, turmeric now. 303 00:11:25,467 --> 00:11:28,400 -And this is our very special masher. -Very special masher? 304 00:11:28,400 --> 00:11:30,300 Nobody has it here. They all borrow from us. 305 00:11:30,300 --> 00:11:31,867 -Here in the whole Food Hall? -Yeah. 306 00:11:31,867 --> 00:11:33,166 We put the potatoes now. 307 00:11:33,166 --> 00:11:34,867 [Guy] Special masher's happening right now. 308 00:11:34,867 --> 00:11:37,000 Salt, cilantro. 309 00:11:37,000 --> 00:11:39,000 This one is ready to scoop out for the dosas. 310 00:11:39,000 --> 00:11:41,200 Our tomato chutney, coconut chutney that we made, 311 00:11:41,200 --> 00:11:42,567 the sambar that we just made. 312 00:11:42,567 --> 00:11:44,667 For dosas, you got to season the griddle first. 313 00:11:44,667 --> 00:11:47,867 -Oil, spread it all over. -Okay, so we're making it non-stick. 314 00:11:47,867 --> 00:11:49,900 You season it with a little bit of onion. I like that. 315 00:11:49,900 --> 00:11:51,533 This is a fermented batter. 316 00:11:52,467 --> 00:11:54,467 That's it. A little bit more oil. 317 00:11:54,467 --> 00:11:57,467 The dosa masala that we made right here. 318 00:11:57,467 --> 00:12:00,300 -And then we just fold it. -Look at the size of this thing. 319 00:12:00,300 --> 00:12:01,467 How do you attack it? 320 00:12:01,467 --> 00:12:03,433 -Rip and dip. -Rip and dip? 321 00:12:04,900 --> 00:12:06,667 There are very few things in this world 322 00:12:06,667 --> 00:12:10,333 that have that much flavor, that much texture. That's outstanding. 323 00:12:11,567 --> 00:12:14,000 The coconut, tangy, subtle, delicious. 324 00:12:14,000 --> 00:12:16,867 The sambar is a little bit sweet. 325 00:12:16,867 --> 00:12:19,166 The tomato chutney is more like a salsa. 326 00:12:19,166 --> 00:12:24,100 And then, you get the meatiness and the body from the potato. 327 00:12:24,100 --> 00:12:26,667 That's in the top five best Indian dishes I've ever had. 328 00:12:26,667 --> 00:12:28,266 Three minutes on the first bill. 329 00:12:28,266 --> 00:12:30,667 I am crazy about the masala dosa. 330 00:12:30,667 --> 00:12:33,667 It's light and fluffy. It's got the crispy edges and stuff like that. 331 00:12:33,667 --> 00:12:37,500 It's just a really vibrant kind of contrast between the two chutneys. 332 00:12:37,500 --> 00:12:39,300 You go to India, you walk on the streets there. 333 00:12:39,300 --> 00:12:41,867 Like, there'll be ten dosa vendors all competing against each other. 334 00:12:41,867 --> 00:12:43,834 And all of them will have their own unique spin on it. 335 00:12:43,834 --> 00:12:45,200 It just takes me back to home. 336 00:12:45,200 --> 00:12:46,734 [Rahul] Two kati roll chickens up, chef. 337 00:12:46,734 --> 00:12:48,834 My go-to is the chicken kati roll. 338 00:12:48,834 --> 00:12:52,266 It's like a flatbread rolled into its own unique recipe of chicken. 339 00:12:52,266 --> 00:12:54,000 It's amazing to have a bite into it. 340 00:12:54,000 --> 00:12:56,266 -What are we gonna do next, chef? -We're making the kati roll. 341 00:12:56,266 --> 00:12:58,767 We marinade the chicken, add red chile powder, 342 00:12:58,767 --> 00:13:01,200 turmeric, coriander powder, soy sauce. 343 00:13:01,200 --> 00:13:02,767 Let me guess. Ginger garlic paste. 344 00:13:02,767 --> 00:13:05,200 Dried fenugreek leaves, salt to taste. 345 00:13:05,200 --> 00:13:06,667 -Mix it. -[Guy] What do we do next? 346 00:13:06,667 --> 00:13:09,166 We make the chutney for it. It's like a tamarind chutney. 347 00:13:09,166 --> 00:13:10,900 -Oil, the ginger garlic. -[Guy] Got it. 348 00:13:10,900 --> 00:13:13,066 Some red chile powder. The spice we make in house. 349 00:13:13,066 --> 00:13:15,767 Fennel seeds, cumin seeds and coriander seeds. 350 00:13:15,767 --> 00:13:17,367 Date and tamarind pulp. 351 00:13:17,367 --> 00:13:19,400 -Jaggery, it's like sugar cane extract. -Wow. 352 00:13:19,400 --> 00:13:21,467 [Rahul] Once it comes to a boil, refrigerate it. 353 00:13:21,467 --> 00:13:23,767 All right, so chutney is done. And the last thing we do is make the dough. 354 00:13:23,767 --> 00:13:26,266 All-purpose flour, salt, baking powder, 355 00:13:26,266 --> 00:13:28,266 sugar, baking soda, oil. 356 00:13:28,266 --> 00:13:30,834 Just give it a good mix here. Add the milk, water. 357 00:13:30,834 --> 00:13:32,400 After two hours, we punch it again. 358 00:13:32,400 --> 00:13:34,567 -And then, we portion it. -[Guy] And roll it out. 359 00:13:36,367 --> 00:13:37,467 We're gonna make chicken next. 360 00:13:37,467 --> 00:13:39,667 Some oil, green chiles, sliced onion, 361 00:13:39,667 --> 00:13:42,166 fresh red chile powder, turmeric, coriander. 362 00:13:42,166 --> 00:13:44,667 Sauté. Tomatoes, soy sauce. 363 00:13:44,667 --> 00:13:46,834 Then the marinated chicken. Toss, toss, toss. 364 00:13:46,834 --> 00:13:50,667 Dried fenugreek leaves and fresh cilantro. Salt. 365 00:13:50,667 --> 00:13:52,100 -Look at that. -Super flakey. 366 00:13:52,100 --> 00:13:53,467 We just add a little bit of veg. 367 00:13:53,467 --> 00:13:55,600 Cabbage, carrots, green peppers. 368 00:13:55,600 --> 00:13:57,834 We add our chicken, spicy chutney, 369 00:13:57,834 --> 00:14:00,567 plain yogurt, dried mango powder. We call it chaat masala. 370 00:14:00,567 --> 00:14:04,667 And then, we roll it, serve it with some mint chutney and tamarind chutney. 371 00:14:06,400 --> 00:14:09,667 It's like an Indian burrito with like, nine salsas. 372 00:14:09,667 --> 00:14:13,100 I love the sour to the heat to the sweet to the tangy. 373 00:14:13,100 --> 00:14:15,767 The wrap, think of the flakiness you kind of get from a croissant. 374 00:14:15,767 --> 00:14:17,567 Another knockout dish. 375 00:14:17,567 --> 00:14:18,867 Chicken kati roll. 376 00:14:18,867 --> 00:14:20,200 The kati roll packs a punch. 377 00:14:20,200 --> 00:14:22,467 It's got a lot of complexity in flavors. 378 00:14:22,467 --> 00:14:25,367 It's just this perfect harmony of spices. It just makes me happy. 379 00:14:25,367 --> 00:14:26,867 Prawn vindaloo thali. 380 00:14:26,867 --> 00:14:28,500 Saffron Street definitely has my heart. 381 00:14:28,500 --> 00:14:30,000 You really love being a chef. 382 00:14:30,000 --> 00:14:32,367 I think you're the kind of guy that cooks dreams come true. 383 00:14:32,367 --> 00:14:34,033 -Thank you. -Chutney king. 384 00:14:36,100 --> 00:14:39,100 Coming up, a funky little setup in Mobile, Alabama... 385 00:14:39,100 --> 00:14:42,100 Hanging out in the front yard of a coffee shop with a taco truck. 386 00:14:42,100 --> 00:14:44,166 ...where the tacos are top notch... 387 00:14:44,166 --> 00:14:45,867 I'm gonna be honest with you. That's outstanding. 388 00:14:45,867 --> 00:14:47,066 ...and twisted. 389 00:14:47,066 --> 00:14:50,834 Winner winner, potato sweet bean chicken dinner. 390 00:14:57,367 --> 00:15:00,367 So folks, I am in Mobile, Alabama in DeTonti Square, 391 00:15:00,367 --> 00:15:02,000 which is the oldest neighborhood in the city. 392 00:15:02,000 --> 00:15:04,967 And I am here to check out a joint that is a crazy combination. 393 00:15:04,967 --> 00:15:07,667 They got a coffee shop with a taco truck in the front yard. 394 00:15:07,667 --> 00:15:11,100 And from what I hear, the chef is making really crazy combinations. 395 00:15:11,100 --> 00:15:13,367 I mean like, putting it down. You ready? 396 00:15:13,367 --> 00:15:14,734 This is Front Yard Tacos. 397 00:15:16,667 --> 00:15:18,367 Carne asada for Claire. 398 00:15:18,367 --> 00:15:20,066 Front Yard Tacos is super unique. 399 00:15:20,066 --> 00:15:21,467 -Tots coming up. -[Roy] Perf. 400 00:15:21,467 --> 00:15:22,467 How did you guys find this place? 401 00:15:22,467 --> 00:15:24,400 [woman] I've been getting coffee for a while. 402 00:15:24,400 --> 00:15:25,767 And then, the truck popped up. 403 00:15:25,767 --> 00:15:28,567 [Guy] The coffee came from owners Clair and Tim Gautreaux 404 00:15:28,567 --> 00:15:31,300 but once the new partner, Matt Morris got in the mix, 405 00:15:31,300 --> 00:15:35,333 what was once strictly a java joint became a full-on fiesta. 406 00:15:36,300 --> 00:15:38,066 You two started this? This was your hot mess? 407 00:15:38,066 --> 00:15:39,066 -Yes. -[Tim] That's it. 408 00:15:39,066 --> 00:15:40,767 -You jumped in? -I was a regular at the shop. 409 00:15:40,767 --> 00:15:43,000 Tim and I decided we would team up and do some fun stuff. 410 00:15:43,000 --> 00:15:44,266 And you thought this was the path? 411 00:15:44,266 --> 00:15:46,000 Hanging out in the front yard of a coffee shop 412 00:15:46,000 --> 00:15:47,834 -with a taco truck? -Heck yeah. 413 00:15:47,834 --> 00:15:53,000 [Guy] And chef slash musician Roy Durand is working to bring all that funk to fruition. 414 00:15:53,000 --> 00:15:54,567 B'n'P taco for Collin. 415 00:15:54,567 --> 00:15:57,000 The B'n'P has maple soaked black beans, 416 00:15:57,000 --> 00:16:00,200 sweet potatoes, and the Not Ranch, of course, pulls it together. 417 00:16:00,200 --> 00:16:01,867 If you're coming for breakfast, get it with eggs. 418 00:16:01,867 --> 00:16:04,100 If you're coming for lunch, get chicken. 419 00:16:04,100 --> 00:16:06,734 -All right, what are we making first, chef? -B'n'P taco with chicken. 420 00:16:06,734 --> 00:16:08,734 We're going to be doing our house seasoning which is a liquid spice. 421 00:16:08,734 --> 00:16:10,367 -It's what we call-- Well, we call it that. -Liquid spice? 422 00:16:10,367 --> 00:16:12,467 -It's not liquid at all. -Just make up names 423 00:16:12,467 --> 00:16:13,867 -that don't really mean what they are? -[clears throat] 424 00:16:13,867 --> 00:16:16,767 I created this recipe at a restaurant that was called Liquid. 425 00:16:16,767 --> 00:16:18,567 And now, it's ironic. So... 426 00:16:18,567 --> 00:16:20,867 Now it's ironic? That's the name of it now? 427 00:16:20,867 --> 00:16:22,734 -Yeah, that's it. -We'll be here all week, folks. 428 00:16:22,734 --> 00:16:24,200 Thanks for tuning in. All right, let's see it. 429 00:16:24,200 --> 00:16:27,000 [Roy] Start with salt, black pepper, brown sugar, 430 00:16:27,000 --> 00:16:29,166 cayenne, garlic powder, paprika, 431 00:16:29,166 --> 00:16:31,667 the onion powder, chile powder, Chinese five spice. 432 00:16:31,667 --> 00:16:33,000 -Chinese five spice? -Yep. 433 00:16:33,000 --> 00:16:34,767 Now we're going to put this on our chicken thighs. 434 00:16:34,767 --> 00:16:36,367 Some canola oil, season it up pretty well. 435 00:16:36,367 --> 00:16:37,567 [Guy] All right, season that. Let it go. 436 00:16:37,567 --> 00:16:39,600 We usually like to let this go overnight. 437 00:16:39,600 --> 00:16:41,266 [Guy] Grill it off. 438 00:16:41,266 --> 00:16:43,200 -What are we working on next? -Black beans. 439 00:16:43,200 --> 00:16:45,867 Onions, bell pepper and our celery. 440 00:16:45,867 --> 00:16:48,567 -Now we're going to make our chipotle adobo sauce. -Got it. 441 00:16:48,567 --> 00:16:51,400 [Roy] Put our garlic in, chipotles and adobo. 442 00:16:51,400 --> 00:16:52,567 -Soy sauce. -[Guy] Okay. 443 00:16:52,567 --> 00:16:54,467 [Roy] Apple cider vinegar. Mustard powder. 444 00:16:54,467 --> 00:16:55,800 And then, our house seasoning. 445 00:16:58,000 --> 00:16:59,934 -[exhales] -[laughing] 446 00:16:59,934 --> 00:17:01,266 Pour this in there. 447 00:17:01,266 --> 00:17:03,600 -Next up? -We're going to go ahead and throw our black beans in. 448 00:17:03,600 --> 00:17:05,000 And this is maple syrup. 449 00:17:05,000 --> 00:17:07,767 Fried sweet potatoes that are peeled and diced. What's our final step? 450 00:17:07,767 --> 00:17:10,667 So we're making our sauce that goes on. It's called Not Ranch. 451 00:17:10,667 --> 00:17:12,100 -That's the name of it? -Yes, sir. 452 00:17:12,100 --> 00:17:16,100 Start off with white vinegar, cayenne pepper, dill, some sugar, 453 00:17:16,100 --> 00:17:17,266 -black pepper. -[Guy] Got it. 454 00:17:17,266 --> 00:17:18,834 [Roy] Salt, and then garlic. 455 00:17:18,834 --> 00:17:21,367 It has a variety of things that would be in Ranch. 456 00:17:21,367 --> 00:17:22,734 -Yep. -Maybe the dill. 457 00:17:22,734 --> 00:17:26,000 Blue Plate mayonnaise, add that sauce to it, Greek yogurt in there. 458 00:17:26,000 --> 00:17:28,266 Now we're ready to make our B'n'P tacos. 459 00:17:28,266 --> 00:17:30,100 -Our chicken thigh. -I like it. 460 00:17:30,100 --> 00:17:32,300 Cut up for us, corn tortillas, 461 00:17:32,300 --> 00:17:34,734 sweet potato, black bean has that we did earlier. 462 00:17:34,734 --> 00:17:36,000 Now we got our chicken. 463 00:17:36,000 --> 00:17:38,100 And normally this taco actually gets eggs on it. 464 00:17:38,100 --> 00:17:40,367 -You put eggs on it? -Yeah, it's a breakfast taco, 465 00:17:40,367 --> 00:17:42,500 but we're doing chicken 'cause we know that-- 466 00:17:42,500 --> 00:17:43,567 Way better with chicken. 467 00:17:43,567 --> 00:17:46,333 Our Not Ranch, pickled onions, cilantro. 468 00:17:50,567 --> 00:17:52,867 I'm gonna be honest with you. That's outstanding. 469 00:17:52,867 --> 00:17:55,100 The chicken is really seasoned correctly. 470 00:17:55,100 --> 00:17:57,266 The Not Ranch is slamming. 471 00:17:57,266 --> 00:18:00,300 But the beans and the chipotle 472 00:18:00,300 --> 00:18:01,767 -and the maple... -Yep. 473 00:18:01,767 --> 00:18:05,300 ...mixed with the creaminess of the sweet potato. [claps] 474 00:18:05,300 --> 00:18:09,066 Winner winner, potato sweet bean chicken dinner. 475 00:18:09,066 --> 00:18:11,367 -You got it. There it is. -Did you see the way it flowed? 476 00:18:11,367 --> 00:18:13,200 -All right, we got the B'n'P. -[woman] Thank you. 477 00:18:13,200 --> 00:18:17,867 Beans and potatoes, it's just like your grandmother's shepherd's pie in a taco. 478 00:18:17,867 --> 00:18:19,500 -It's sweet and savory. -Amazing. 479 00:18:19,500 --> 00:18:22,100 Yeah, I can't believe he makes all those flavors out of a little trailer. 480 00:18:22,100 --> 00:18:25,100 The Not Ranch, I could literally drink it with a straw. 481 00:18:25,100 --> 00:18:27,166 Is Roy a better musician or chef? 482 00:18:27,166 --> 00:18:30,000 Oh, that's a tough one. He's masterful at both. 483 00:18:30,000 --> 00:18:31,567 And what kind of musician are you? What do you play? 484 00:18:31,567 --> 00:18:34,300 Guitar, I play drums, and a singer, songwriter for our group, 485 00:18:34,300 --> 00:18:36,200 and then I also just do pick up gigs. 486 00:18:36,200 --> 00:18:39,500 -You do all that currently while you chef here? -[sighing] Yeah. 487 00:18:39,500 --> 00:18:41,100 Two Tikis on flour. 488 00:18:41,100 --> 00:18:42,867 The Tiki taco is my favorite. 489 00:18:42,867 --> 00:18:45,000 Brussel sprouts and the tamari glaze, 490 00:18:45,000 --> 00:18:46,567 it just takes you to the beach. 491 00:18:46,567 --> 00:18:48,066 -What else you got? -Tiki taco. 492 00:18:48,066 --> 00:18:49,667 We're gonna work on our tamari sauce. 493 00:18:49,667 --> 00:18:51,567 -Are we gonna have it today? -Yep. 494 00:18:51,567 --> 00:18:55,367 -Um, so... That's funny actually. -[laughing] 495 00:18:55,367 --> 00:18:57,867 Start off with our oil, ginger, crushed garlic, 496 00:18:57,867 --> 00:19:01,367 tamari soy sauce, star anise, brown sugar, white sugar. 497 00:19:01,367 --> 00:19:03,767 -And a little hoisin. -Orange, limes and lemons. 498 00:19:03,767 --> 00:19:05,166 That is all going to cook down 499 00:19:05,166 --> 00:19:07,166 -then you would definitely have to strain it. -Yeah. 500 00:19:07,166 --> 00:19:09,367 -Corn starch to tighten it up? -Yep. 501 00:19:09,367 --> 00:19:11,834 -Next step. -All right, so it's our pineapple ginger slaw. 502 00:19:11,834 --> 00:19:14,166 -[Guy] Okay. -[Roy] Start with vinegar, ground ginger, 503 00:19:14,166 --> 00:19:17,467 salt, brown sugar, and our liquid spice. 504 00:19:17,467 --> 00:19:20,967 And then, we'll add our pineapple, green and purple cabbage. 505 00:19:20,967 --> 00:19:23,600 -All right, chef. -So we're doing a miso mushroom aioli. 506 00:19:23,600 --> 00:19:25,767 Rice vinegar, miso paste. 507 00:19:25,767 --> 00:19:27,734 -Just button mushrooms that are sweated down? -Yep. 508 00:19:27,734 --> 00:19:29,066 [Guy] Roasted garlic. 509 00:19:29,066 --> 00:19:31,367 [Roy] And as it's blending, we'll go ahead and add our chili oil. 510 00:19:31,367 --> 00:19:32,500 [Guy] This gets folded into mayo, 511 00:19:32,500 --> 00:19:35,166 -and then it's ready for service? -Yes, sir. 512 00:19:35,166 --> 00:19:37,300 We'll fry our brussel sprouts and toss them in tamari sauce. 513 00:19:37,300 --> 00:19:40,166 We'll take our flour tortillas, mushrooms and onion, 514 00:19:40,166 --> 00:19:42,200 brussel sprouts, pineapple ginger slaw, 515 00:19:42,200 --> 00:19:43,600 -got our miso aioli... -[Guy] Yep. 516 00:19:43,600 --> 00:19:47,567 -...and we got our crema, jalapenos, green onions. -[Guy] Beautiful. 517 00:19:50,500 --> 00:19:53,667 Your flavors are great. That is such a mature taco. 518 00:19:53,667 --> 00:19:55,533 It just texturally compelling. 519 00:19:57,467 --> 00:20:00,667 The bitterness of the brussel sprout contrasted to that tamari, 520 00:20:00,667 --> 00:20:02,400 and then the pineapple slaw, 521 00:20:02,400 --> 00:20:05,634 that's in the higher echelon of tacos I've had on Triple D. 522 00:20:06,500 --> 00:20:08,367 There's a Tiki tacos for you. 523 00:20:08,367 --> 00:20:10,867 The Tiki taco is great. The miso aioli, 524 00:20:10,867 --> 00:20:14,867 it's like a soy sauce, teriyaki kind of deal going on. 525 00:20:14,867 --> 00:20:17,867 The seasonings are so bright and phenomenal 526 00:20:17,867 --> 00:20:20,367 and it just hits your palate so well. 527 00:20:20,367 --> 00:20:22,066 Got a club taco for Tori. 528 00:20:22,066 --> 00:20:24,734 This is where you come and hang out, drink coffee, eat tacos and do our work? 529 00:20:24,734 --> 00:20:25,767 -Mmm-hmm. -Yep. 530 00:20:25,767 --> 00:20:26,934 Can I have that office? 531 00:20:26,934 --> 00:20:29,166 I feel so lucky that I get to come here every day. 532 00:20:29,166 --> 00:20:30,867 Are you a better cook or better musician? 533 00:20:30,867 --> 00:20:33,000 [laughs] I feel like they're... 534 00:20:33,000 --> 00:20:35,567 You should have platinum records then. That's culinary rockstar. 535 00:20:35,567 --> 00:20:37,266 -Well done, brother. Well done. -Appreciate it. 536 00:20:38,367 --> 00:20:41,200 So that wraps this edition of Diners, Drive-Ins and Dives. 537 00:20:41,200 --> 00:20:43,934 If you want to get some of the recipes from today's show, 538 00:20:43,934 --> 00:20:45,567 go to FoodNetwork.com. 539 00:20:45,567 --> 00:20:50,100 I'll be looking for you next week on Diners, Drive-Ins, and Dives. 540 00:20:50,100 --> 00:20:51,667 And you have so much passion about this. 541 00:20:51,667 --> 00:20:53,300 I mean, you really love being a chef. 542 00:20:53,300 --> 00:20:54,934 Of course, yeah. This is my dream. 543 00:20:54,934 --> 00:20:56,467 Well, you used to be a chef, at least. 544 00:20:56,467 --> 00:20:58,467 -[laughs] -Now he's just a TV chef.