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Hey, everybody. I'm Guy Fieri,
and we're rolling out,
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00:00:02,567 --> 00:00:06,967
looking for America's greatest
Diners, Drive-Ins and Dives.
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[narrator] This trip...
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We're going for noodles...
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That's amazing.
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[narrator] To strudel.
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This is an apple log.
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[narrator]
With some bonuses in between.
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This has got some flavor.
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[narrator]
We've got Bavaria in Boulder.
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This is really good, bro.
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[narrator] Nepal in Canada.
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Once you get one bite of that,
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you're hooked for life.
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[narrator]
And an Asian spot in Memphis.
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This is kind of like
the perfect store.
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[narrator]
Cranking out the goodness.
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That's a highlight reel
right there.
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[narrator]
With a dose of deja vu.
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I know I've been
in this kitchen before.
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That's all right here
right now on Triple D.
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[theme music playing]
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[upbeat music playing]
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I'm here in Memphis, Tennessee
on Main Street
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just south of Beale
and I'm here to...
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Just a second, South of Beale.
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Do you ever have
a Triple D deja vu,
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that'd be like a Quadruple D,
not a Triple D?
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Because I bet you, I have
been here before, but it's...
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It was called south of...
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That's the South of Beale.
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Look, am I getting punked?
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Is somebody
coming out here right now?
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I'm here to check out
a noodle joint
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that's hand-making
their noodles,
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doing the bomb ramen,
and dumplings.
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It's right here.
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This is Good Fortune Company.
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But I'm telling you...
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One minute on chicken
for chicken rice bowls.
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I haven't seen anything
like Good Fortune.
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You know it's been good
to my stomach.
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[Sarah] Coco curry for bar 11.
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The fresh ingredients,
the handmade noodles.
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Mmm. Memphis
meets Southeast Asia.
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If you know the city,
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we do mixers together
really well.
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Yes, you do.
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That is the very
Memphis style and attitude.
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[narrator]
And the staff said Sarah Cai
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and Arturo Leighton
we're anxious to take on.
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Arturo and I are inspired
by Japanese ramen,
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but our flavors come
from all around Asia.
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And then you've gotta take
your own liberty from that.
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-Yeah.
-Big City bowl for you.
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[man] I had the Big City.
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It's a chicken and chicken
broth sort of noodle dish.
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I mean, I could just
drink that broth.
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The noodles, of course,
are obviously different
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than any other ramen shop.
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This will make the noodles
for the ramen?
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Exactly.
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-It'll fit in the Camaro.
-[laughs]
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So this is high gluten flour.
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And then over here, we have
our alkalized solution,
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potassium carbonate,
and sodium carbonate.
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And it's just going
to change the--
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Molecular structure
of the noodle?
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-Exactly.
-[chuckles]
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We put salt in there,
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and then we pretty much
just whisk it.
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So then we start it,
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and there's teeny holes
right here.
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It's gonna mix for 10 minutes.
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[Guy] And then from there...
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[Sarah] Sheeting and feeding.
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This actually looks like
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we're making biscuit dough.
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The compression
of this machine,
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if you get sucked into
that thing, you're dead.
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That's why I keep
my hair back.
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-Me too.
-[laughs]
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We feed slowly
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-and it starts to
come out the end.
-[Guy] I see it.
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Then we feed it
onto our roller here.
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[Guy] Wow.
That's like leather.
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-Put one here...
-[Guy] Right.
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another one there,
join them together,
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and keep feeding
about two more times.
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Then it's cutting it,
and then you catch.
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It cuts it for you,
dusts it for you.
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Rest them overnight.
And then we cook them.
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[Guy]
I assume we're into broth.
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These are a chicken backs,
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water, and it boils hard
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-for about 15 minutes.
-Got it.
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[Sarah]
We'll skim it super well.
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We'll lower the temp.
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It'll stay at 160 degrees
for about five hours.
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-That's it?
-That's it.
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So we are cooking
chicken thigh.
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Everything is pretty simple
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until we reach
the Flavortown step.
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That's now a reference
in culinary terms,
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"When you reach
the Flavortown step."
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[Sarah] Sugar, salt,
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and let the chicken thighs
rest there overnight.
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Parbake at a really
low temperature.
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Cool it for service.
And then when we're ready,
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we'll deep fry it.
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We're just gonna put
a crisp on it?
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-What are we making now, Chef?
-Shoyu tare.
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Shoyu is how you say
soy sauce in Japanese.
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Then we go in with sake,
and mirin.
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-Dried shiitake mushrooms.
-[Guy] Shiitake mushrooms?
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-Got it.
-Niboshi,
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-dried anchovies.
-[Guy] Okay.
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And this is kombu.
It's a type of dried kelp.
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After it's been infused
for a month, we heat it.
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And what's gonna
happen from here?
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[Sarah] We're gonna add
everything to the pot.
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Cook for 10 to 15 minutes,
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and we're taking
our kombu out.
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Bonita flake is going in
with the brown sugar and salt,
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simmer that for about
20 minutes,
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and then strain
everything off.
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[Guy] We got a lot going on.
The duck fat?
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[Sarah] Infuse with ginger.
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This is our marinated menma,
uh, bamboo shoots.
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That's what I thought.
How do we do that?
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Slice the menma
and marinate it overnight
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with sesame soy, and sake,
and mirin.
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Now that our noodles
have been rested overnight,
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we're gonna cook them
for two minutes
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and build our bowl.
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Start with one ounce
of Shoyu tare.
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-[Guy] I'd eat that all day.
-[Sarah] The duck fat,
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-hon dashi, and salt.
-[Guy] Got it.
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Then we're gonna go in
with our chicken broth.
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-Noodles are ready.
-[Guy] Awesome.
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We go in with chicken,
our boiled corn,
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the menma in there,
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thinly-sliced scallions,
nice hard-boiled egg.
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I like how you put the egg
right towards me.
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Saving the egg for you.
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[slurping]
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Gosh, this is good.
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The real ones slurp.
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-I did it right then.
-Yeah, you did pretty good.
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All right. I'm not bad.
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The chicken is crispy
on the outside,
tender on the inside.
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Almost like it was sous vided.
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The broth is delicious.
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I've never had that
fresh-made bamboo.
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Hmm. That's amazing.
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Lights out.
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[Sarah] Noodles going in broth
for the Big City.
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When you bite
into those noodles,
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just biting
almost into a cloud.
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It warms your heart.
It warms your spirit up.
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That's a highlight reel
right there.
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You need a spotter here?
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Someone with a drop cloth
or something?
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Got a chicken rice bowl.
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I know I've been
in this kitchen before.
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After I have some dumplings
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then we'll really get
to the root of the issue.
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But after we have
the dumplings,
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we'll see you in a bit.
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-Does it cut 'em as well?
-It does.
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Or do you have to take 'em
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and you have to cut 'em
by hand?
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So we take them and then
we'll cut them by hand.
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-I just said that.
You're just repeating.
-Exactly.
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And you did the same
hand cut thing I did too.
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-Do like that. [laughs]
-Don't mock me.
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Welcome back.
Triple D hanging out
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at Good Fortune Company.
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I've been in
this kitchen before.
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We're gonna find out.
Anyhow, Chef Sarah,
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you and your boyfriend
have put together
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this noodle company
from your experience
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of living in China.
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You both have
culinary backgrounds.
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This is kind of like
the perfect store.
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Spicy pork with kimchi.
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Memphis is a city
with a big food presence,
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but it's mostly dominated
by good southern cooking.
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Lots of barbecue.
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So it's always
really interesting
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to see something
outside of the norm.
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There's always a line
down the street.
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They come rolling in right
behind the great success
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of South of Beale,
which is right next door now.
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[narrator]
Yup. Mystery solved.
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I was in this exact location
back in 2012,
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shooting a different
Triple D joint.
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This was South of Beale.
It said it right here.
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-[Ed] Yes, that's right.
-And now it says
it right there.
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-[Ed] That's right.
-[Guy] You bought
the building, moved.
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-They rebranded
the entire place.
-Right. Yeah.
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So we actually complement each
other really, really well.
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[Sarah] Crawfish for bar five.
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[woman] Ugh. Crawfish
dumplings are the best.
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And just breaking
that thing open
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and then dipping it
in that great sauce.
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-Ugh. It's wonderful.
-[Guy] What do you got for me?
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We're gonna start
with some cream cheese.
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Maybe we're making a shrimp
rangoon or something.
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It is actually inspired
by the rangoon.
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-Ha-ha.
-Whip up our cream cheese
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just till it's a little
bit more malleable.
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Fish sauce, lime juice,
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-lime zest...
-Lime zest.
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[Sarah] Thai basil, salt.
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And we're gonna mix this up.
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[Guy] All right.
We've got this.
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[Sarah] We're gonna add
in our crawfish,
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mix it just till everything
is folded in together.
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00:07:09,467 --> 00:07:11,767
So, this is the dumpling
wrappers that we've made.
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Tapioca starch
in between the layers.
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Keeps them from sticking.
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Then we have our
circle cutter here,
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shape our dumpling.
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So we put a little water
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just to help seal it
on the side.
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Fold in half.
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-We'll do a little pleat
on the end.
-[Guy] Ooh.
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And what gets served
with this?
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-Sweet chili sauce
on the side.
-Of course you make that?
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-Yes.
-Of course she does.
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Water, rice wine vinegar,
lime juice...
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-[Guy] Brown sugar.
-[Sarah] white sugar...
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-[Guy] Korean chili.
-Korean chili flakes...
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-Little salt.
-[Sarah] soy sauce, sambal.
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Bring that up to a boil.
Whisk it well.
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Finish it with
a cornstarch slurry.
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You said it's a
togarashi seasoning
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-that we're going to make?
-Yes.
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Red Sichuan peppercorn,
black sesame seed,
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white sesame, mustard seed,
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and toast that off
and let it cool.
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Put it in the grinder.
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Then we're going to combine
with garlic powder,
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orange peel, ground nori,
gochugaru,
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00:07:59,667 --> 00:08:01,567
-and then it'll be ready.
-[Guy] Got it.
247
00:08:01,567 --> 00:08:02,867
[Sarah] We've got our
crawfish dumplings
248
00:08:02,867 --> 00:08:04,200
that we've fried up.
249
00:08:04,200 --> 00:08:06,266
Toss it in our togarashi
spice blend.
250
00:08:06,266 --> 00:08:07,367
And there we go.
251
00:08:07,367 --> 00:08:08,367
[Guy] There you go.
252
00:08:09,300 --> 00:08:11,333
Oh, I like the little
lime zest in there.
253
00:08:12,567 --> 00:08:16,066
The togarashi seasoning
on the outside is awesome.
254
00:08:16,066 --> 00:08:18,166
You can really taste
the crawfish in there.
255
00:08:18,166 --> 00:08:20,767
And everything right down
256
00:08:20,767 --> 00:08:23,667
to the sweet chili sauce
is dynamite. Well done.
257
00:08:23,667 --> 00:08:25,567
[Sarah] Sweet chili sauce.
258
00:08:25,567 --> 00:08:27,300
It's got a kick to it,
and that's what
I like about it.
259
00:08:27,300 --> 00:08:29,200
[woman] It's got a lot
of cream cheese as well.
260
00:08:29,200 --> 00:08:30,367
Just a good bite.
261
00:08:30,367 --> 00:08:31,767
Dropping wings.
262
00:08:31,767 --> 00:08:33,800
-I want everybody
to check this place out.
-It's always good to be here.
263
00:08:33,800 --> 00:08:35,800
I love the creativity,
and you're doing great food,
264
00:08:35,800 --> 00:08:37,467
and I can't wait to see
where you guys go with this.
265
00:08:37,467 --> 00:08:38,667
I'll be back.
266
00:08:40,000 --> 00:08:42,000
[narrator] Up next,
I'm going international
267
00:08:42,000 --> 00:08:43,467
in Calgary, Canada.
268
00:08:43,467 --> 00:08:44,700
Today, we went
to another level.
269
00:08:44,700 --> 00:08:46,800
[narrator]
To a Nepalese oasis.
270
00:08:46,800 --> 00:08:48,000
Beautiful dish.
271
00:08:48,000 --> 00:08:50,266
[narrator]
Where the specialties
are superlative.
272
00:08:50,266 --> 00:08:52,266
-Not good, not great...
-Mmm-hmm.
273
00:08:52,266 --> 00:08:54,166
not fantastic. Outstanding.
274
00:08:55,100 --> 00:08:57,166
[theme music playing]
275
00:08:59,567 --> 00:09:01,367
Every culture has one.
276
00:09:01,367 --> 00:09:03,800
We're talking about something
that is in a wrapper
277
00:09:03,800 --> 00:09:05,266
and it's stuffed, all right?
278
00:09:05,266 --> 00:09:08,100
So it's a dumpling,
it's a wanton, it's a gyoza,
279
00:09:08,100 --> 00:09:10,266
it's a samosa,
it's a pierogi, it's a...
280
00:09:10,266 --> 00:09:11,867
Whatever you want to call it.
281
00:09:11,867 --> 00:09:13,867
But when you're in
Calgary, Canada
282
00:09:13,867 --> 00:09:15,100
and you're looking
for Nepalese food,
283
00:09:15,100 --> 00:09:16,867
it's called a Momo.
284
00:09:16,867 --> 00:09:17,967
And it's got a big reputation.
285
00:09:17,967 --> 00:09:19,900
This is Calgary Momo House.
286
00:09:19,900 --> 00:09:22,266
Clearing Tandoori-Mutton Momo.
287
00:09:22,266 --> 00:09:23,767
When you walk in,
it just feels like
288
00:09:23,767 --> 00:09:24,900
you're in a mini Nepal.
289
00:09:24,900 --> 00:09:26,867
[Prakash] Table number six,
one Chicken Jhol Momo.
290
00:09:26,867 --> 00:09:28,767
Anytime when I feel like
I miss home,
291
00:09:28,767 --> 00:09:30,467
I can come here,
and I can eat all these foods
292
00:09:30,467 --> 00:09:32,100
and make myself happy.
293
00:09:32,100 --> 00:09:33,700
[narrator]
And that's just what Prakash
294
00:09:33,700 --> 00:09:35,500
and Pooja Magar wanted to do
295
00:09:35,500 --> 00:09:38,567
when they started up
their momo-making machine
during COVID.
296
00:09:40,166 --> 00:09:41,900
So you're making
momos at home,
297
00:09:41,900 --> 00:09:43,166
and you're selling 'em
online,
298
00:09:43,166 --> 00:09:44,700
and that led to
Calgary Momo House?
299
00:09:44,700 --> 00:09:46,467
-[Pooja] Yes.
-That's the reality.
300
00:09:46,467 --> 00:09:47,367
That gives me goosebumps.
301
00:09:47,367 --> 00:09:50,900
My favorite is the chili momos
with chicken.
302
00:09:50,900 --> 00:09:52,100
[Guy] All right.
What are we making first?
303
00:09:52,100 --> 00:09:53,100
Signature Momo House.
304
00:09:53,100 --> 00:09:53,967
This is the house spice?
305
00:09:53,967 --> 00:09:55,467
[Prakash] The pepper,
cumin powder,
306
00:09:55,467 --> 00:09:57,100
-coriander powder...
-Mustard seed.
307
00:09:57,100 --> 00:09:58,567
-chili powder.
-Little bit of spice.
308
00:09:58,567 --> 00:10:01,066
Cloves, ginger powder,
fennel seed,
309
00:10:01,066 --> 00:10:03,266
nutmeg powder, turmeric,
green cardamom,
310
00:10:03,266 --> 00:10:04,600
-fenugreek.
-[Guy] Fenugreek.
311
00:10:04,600 --> 00:10:06,066
And this one is garlic powder.
312
00:10:06,066 --> 00:10:08,000
-[blender whirring]
-What's our next step?
313
00:10:08,000 --> 00:10:10,567
[Prakash] Mixing the filling,
ground chicken with onion,
314
00:10:10,567 --> 00:10:11,800
-ginger garlic paste.
-[Guy] Green onion?
315
00:10:11,800 --> 00:10:14,066
-Green onion. Whoo.
-A lot of cilantro
in Nepalese food?
316
00:10:14,066 --> 00:10:15,266
-I love cilantro.
-Whoo.
317
00:10:15,266 --> 00:10:17,066
And the house spice, salt...
318
00:10:17,066 --> 00:10:18,400
[Guy] A little soy sauce.
Mix this up
319
00:10:18,400 --> 00:10:19,900
and then let it sit for a bit.
320
00:10:19,900 --> 00:10:21,467
[Prakash] At least wait
for two hours.
321
00:10:21,467 --> 00:10:22,567
-We're gonna make momo dough.
-Yes.
322
00:10:22,567 --> 00:10:23,967
Flour, all purpose,
323
00:10:23,967 --> 00:10:25,600
little bit salt,
some warm water.
324
00:10:25,600 --> 00:10:27,000
-[Guy] Okay. Vegetable oil?
-[Prakash] Yeah.
325
00:10:27,000 --> 00:10:28,266
[Guy] And how long
are we gonna let this mix?
326
00:10:28,266 --> 00:10:29,166
[Prakash] Twenty minutes.
327
00:10:29,166 --> 00:10:30,467
Let it rest
at least two hours.
328
00:10:33,166 --> 00:10:34,667
[Guy] Look at that, man.
329
00:10:34,667 --> 00:10:36,100
Like a machine. Look at that.
330
00:10:36,100 --> 00:10:37,867
-[Prakash]
Would you like to try?
-No, no, I'm driving.
331
00:10:37,867 --> 00:10:39,367
And that's the mixture
that's set?
332
00:10:39,367 --> 00:10:40,667
-Yeah.
-Got it.
333
00:10:40,667 --> 00:10:42,166
You see all that beautiful
color from the turmeric.
334
00:10:42,166 --> 00:10:43,433
And then we just
pleat and pull.
335
00:10:43,433 --> 00:10:44,800
-[Prakash] Mmm-hmm. Yeah.
-[Guy] And that's it.
That's one momo.
336
00:10:44,800 --> 00:10:46,600
-I freeze it. That's when I...
-So you freeze it first?
337
00:10:46,600 --> 00:10:47,867
[Prakash] Then I deep fry it.
338
00:10:47,867 --> 00:10:49,367
[Guy] And there's a sauce
that comes with this?
339
00:10:49,367 --> 00:10:50,600
[Prakash] Yeah,
homemade chili sauce.
340
00:10:50,600 --> 00:10:51,900
Water, dried chili.
341
00:10:51,900 --> 00:10:53,166
-Okay. So chili de arbol.
-Yeah.
342
00:10:53,166 --> 00:10:55,100
-This is timur.
-[Guy] Timur.
343
00:10:55,100 --> 00:10:56,800
It's a Nepalese peppercorn.
344
00:10:56,800 --> 00:10:58,667
[Guy] So it's like a Sichuan
peppercorn but milder?
345
00:10:58,667 --> 00:11:00,967
The garlic. Let this boil
for 20 minutes. Then...
346
00:11:00,967 --> 00:11:02,667
Once that's done,
I assume we're blending it?
347
00:11:02,667 --> 00:11:05,000
-Yeah. White vinegar, salt.
-Okay.
348
00:11:05,000 --> 00:11:07,200
-Water.
-[blender whirring]
349
00:11:07,200 --> 00:11:08,533
[Prakash] Let's try it.
350
00:11:09,567 --> 00:11:10,634
Smooth.
351
00:11:11,967 --> 00:11:13,367
Thanks for warning
on that one.
352
00:11:13,367 --> 00:11:14,467
We are making chicken
chili momo right now.
353
00:11:14,467 --> 00:11:16,000
Okay. A little bit of oil.
354
00:11:16,000 --> 00:11:18,467
[Prakash] Onion, peppers,
tomatoes.
355
00:11:18,467 --> 00:11:20,667
I just let it cook
a little bit.
It's still crunchy.
356
00:11:20,667 --> 00:11:22,266
[Guy] The chili sauce.
There you go.
357
00:11:22,266 --> 00:11:23,266
Little bit ketchup.
358
00:11:23,266 --> 00:11:24,700
[Guy] I didn't see
the ketchup coming.
359
00:11:24,700 --> 00:11:26,000
[Prakash]
Deep fried momo is here.
360
00:11:26,000 --> 00:11:27,533
[Guy]
These are my kind of portions.
361
00:11:30,166 --> 00:11:32,166
[Prakash] Cilantro,
spring onion.
362
00:11:32,166 --> 00:11:34,567
[Guy] It's already coated
in the sauce for me.
363
00:11:34,567 --> 00:11:36,033
Ready to go.
364
00:11:37,266 --> 00:11:38,767
Garnish a couple of things.
365
00:11:38,767 --> 00:11:41,266
Spring onion, micro cilantro.
366
00:11:41,266 --> 00:11:42,567
Beautiful dish, Chef.
367
00:11:42,567 --> 00:11:44,433
Oh, it's got a nice
little crunch to it.
368
00:11:45,967 --> 00:11:47,367
I'm having a momo moment.
369
00:11:47,367 --> 00:11:50,367
I've gotta take a "momoment"
to tell you something.
370
00:11:50,367 --> 00:11:53,066
It's delicious, Chef.
It really is.
371
00:11:53,066 --> 00:11:57,166
It's this fried pillow
with a little crunch.
372
00:11:57,166 --> 00:11:58,166
You got great flavor
inside of it.
373
00:11:58,166 --> 00:12:00,166
The spices
that you're getting,
374
00:12:00,166 --> 00:12:01,367
I mean your whole
olfactory just...
375
00:12:01,367 --> 00:12:02,567
Your nose is filled with it.
376
00:12:03,800 --> 00:12:06,166
A touch of the spice
from the chili sauce.
377
00:12:06,166 --> 00:12:08,700
Once you get one bite of that,
you're hooked for life.
378
00:12:08,700 --> 00:12:10,100
Fantastic.
379
00:12:10,100 --> 00:12:11,900
And here's your chicken
chili momo.
380
00:12:11,900 --> 00:12:14,266
I like momos because
it just has a lot of flavor.
381
00:12:14,266 --> 00:12:15,667
[Guy] So you became part
of the Momo movement?
382
00:12:15,667 --> 00:12:18,467
I did. It is officially
a cult tonight.
383
00:12:18,467 --> 00:12:19,867
-I'm pretty addicted.
-[Guy] How'd you find
the place?
384
00:12:19,867 --> 00:12:21,767
-Through her.
-Oh, you're the pied piper?
385
00:12:21,767 --> 00:12:23,567
-Yes.
-All the food is good.
386
00:12:23,567 --> 00:12:24,767
We can even order here
387
00:12:24,767 --> 00:12:26,700
and they deliver the food
right at your door.
388
00:12:26,700 --> 00:12:29,100
So, this is a blessing
for all of us.
389
00:12:29,100 --> 00:12:31,133
Five minutes for chowmein.
390
00:12:32,767 --> 00:12:34,767
-[man] Chicken thukpa plate.
-I did the thukpa today.
391
00:12:34,767 --> 00:12:35,967
It's like a noodle soup
392
00:12:35,967 --> 00:12:38,567
with a lot more spice
and a lot more flavor.
393
00:12:38,567 --> 00:12:40,767
Spicy one we grown up eating.
394
00:12:40,767 --> 00:12:42,166
We're gonna make a soup.
395
00:12:42,166 --> 00:12:43,467
And it's called
chicken thukpa.
396
00:12:43,467 --> 00:12:45,400
That's what I was
gonna call it too.
397
00:12:45,400 --> 00:12:46,467
We're gonna start with milk.
398
00:12:46,467 --> 00:12:48,567
We're just making a yogurt
and let it boil,
399
00:12:48,567 --> 00:12:50,367
and then I have
treated starter.
400
00:12:50,367 --> 00:12:51,500
-[Guy] So you have
the starter...
-[Prakash] Yeah.
401
00:12:51,500 --> 00:12:52,467
-you just keep
holding it back?
-[Prakash] Yeah.
402
00:12:52,467 --> 00:12:55,300
Let it rest then cool it down
for 24 hours.
403
00:12:55,300 --> 00:12:57,266
And we have marinated
chicken right now.
404
00:12:57,266 --> 00:12:58,300
I have yogurt here,
405
00:12:58,300 --> 00:13:00,266
ginger garlic paste,
chili powder,
406
00:13:00,266 --> 00:13:02,100
-turmeric powder, salt.
-Salt.
407
00:13:02,100 --> 00:13:03,266
[Guy] How long are we
gonna let this marinate?
408
00:13:03,266 --> 00:13:04,467
-[Prakash] Two, three hours.
-[Guy] In the refrigerator?
409
00:13:04,467 --> 00:13:05,867
We are making vegetable stock.
410
00:13:05,867 --> 00:13:07,500
[Guy] So sautéed
mirepoix into water.
411
00:13:07,500 --> 00:13:09,567
-[Prakash] Parsley.
-Lot of thyme, bay leaf.
412
00:13:09,567 --> 00:13:12,166
-And peppercorn and salt.
-[Guy] Okay.
413
00:13:12,166 --> 00:13:14,300
Once we boil this stock,
we strain it.
414
00:13:14,300 --> 00:13:16,200
And it's ready
for chicken thukpa.
415
00:13:16,200 --> 00:13:17,467
-I'm excited.
-[Prakash] Oil,
416
00:13:17,467 --> 00:13:19,900
marinated chicken thigh,
ginger garlic paste.
417
00:13:19,900 --> 00:13:22,367
[Guy whistles]
This thing's got some flavor.
418
00:13:22,367 --> 00:13:23,700
-Green bell pepper.
-[Prakash] Yeah.
419
00:13:23,700 --> 00:13:25,500
Julienne carrot, cabbage.
420
00:13:25,500 --> 00:13:26,400
[Guy] The vegetable stock.
421
00:13:26,400 --> 00:13:27,634
[Prakash speaking]
422
00:13:28,567 --> 00:13:30,166
[Guy] I'm pretty happy about
that. It's delicious.
423
00:13:30,166 --> 00:13:31,166
Little ketchup here.
424
00:13:32,166 --> 00:13:33,367
I have a spring onion here.
425
00:13:33,367 --> 00:13:34,467
-Cilantro.
-[Guy] Cilantro.
426
00:13:34,467 --> 00:13:36,567
[Prakash] Salt,
and a little bit lemon juice.
427
00:13:36,567 --> 00:13:38,533
[Guy] Heavy on everything
else, light on noodle.
428
00:13:39,100 --> 00:13:41,367
Gorgeous. Cilantro micros.
429
00:13:41,367 --> 00:13:42,400
[Prakash] Yeah. Ready to go.
430
00:13:42,400 --> 00:13:44,367
[upbeat music playing]
431
00:13:49,767 --> 00:13:51,300
Not good. Not great.
432
00:13:51,300 --> 00:13:53,467
-Mmm-hmm.
-Not fantastic. Outstanding.
433
00:13:54,367 --> 00:13:56,467
This should be a perfect time
to get online
434
00:13:56,467 --> 00:13:58,467
and look at booking those
tickets to Calgary.
435
00:13:59,567 --> 00:14:01,100
I love the texture
of the chicken.
436
00:14:01,100 --> 00:14:04,767
It's really tender
but very flavorful.
437
00:14:04,767 --> 00:14:06,300
The nice chili spice,
438
00:14:06,300 --> 00:14:08,066
hot the sweetness
of the ketchup.
439
00:14:08,066 --> 00:14:09,967
And the broth is so rich,
440
00:14:12,000 --> 00:14:13,567
but light and silky.
441
00:14:13,567 --> 00:14:15,467
How you doing on those
reservations to go to Canada?
442
00:14:16,867 --> 00:14:18,200
Chicken thukpa for you.
443
00:14:18,200 --> 00:14:20,600
[man] The noodles
are just perfect texture.
444
00:14:20,600 --> 00:14:21,767
The broth is amazing.
445
00:14:21,767 --> 00:14:24,667
-[man speaking]
-Right.
446
00:14:26,400 --> 00:14:27,567
Anything you've tried
on the menu?
447
00:14:27,567 --> 00:14:29,300
-Amazing. I love it.
-Beautiful.
448
00:14:29,300 --> 00:14:31,066
If somebody wants a good food.
449
00:14:31,066 --> 00:14:32,967
Definitely, I will suggest
to come check it out.
450
00:14:32,967 --> 00:14:34,700
[Guy] Today,
we went to another level.
451
00:14:34,700 --> 00:14:36,367
It's outstanding.
Congratulations.
452
00:14:36,367 --> 00:14:38,900
-Thank you.
-Great story, humble chef
453
00:14:38,900 --> 00:14:40,867
in a little strip mall
in the middle of Calgary,
454
00:14:40,867 --> 00:14:42,266
doesn't get any better
than that.
455
00:14:43,266 --> 00:14:45,600
[narrator] Coming up.
A beer garden immersion
456
00:14:45,600 --> 00:14:46,767
in Boulder, Colorado.
457
00:14:46,767 --> 00:14:48,000
Wow.
458
00:14:48,000 --> 00:14:50,066
[narrator] Serving up
legit German flavor.
459
00:14:50,066 --> 00:14:51,266
It's delicious.
460
00:14:51,266 --> 00:14:52,500
[narrator] Savory and sweet.
461
00:14:52,500 --> 00:14:54,433
That's all thriller,
not filler.
462
00:14:57,500 --> 00:14:59,367
[upbeat music playing]
463
00:14:59,367 --> 00:15:01,567
So I'm here in beautiful
Boulder, Colorado.
464
00:15:01,567 --> 00:15:02,767
I love this town. Let's see.
465
00:15:02,767 --> 00:15:05,166
We've got CU Boulder,
you know, go Prime Time.
466
00:15:05,166 --> 00:15:06,400
You've got Citizen Pictures
467
00:15:06,400 --> 00:15:08,500
who makes Diners,
Drive-ins and Dives my team.
468
00:15:08,500 --> 00:15:10,000
They're awesome people.
469
00:15:10,000 --> 00:15:11,266
So when you get good times,
470
00:15:11,266 --> 00:15:12,467
you get awesome people,
what do you need?
471
00:15:12,467 --> 00:15:14,500
You need a beer garden.
Not just any beer garden.
472
00:15:14,500 --> 00:15:16,900
One that really makes you
feel like you're transported
473
00:15:16,900 --> 00:15:18,467
back to another country.
474
00:15:18,467 --> 00:15:20,266
It's right here,
Bohemian Biergarten.
475
00:15:20,266 --> 00:15:21,767
Giant pretzel going down.
476
00:15:21,767 --> 00:15:25,000
This really is the best place
to grab a big beer.
477
00:15:25,000 --> 00:15:26,467
[Bradly]
We got a jagerschnitzel.
478
00:15:26,467 --> 00:15:27,667
It's very European.
479
00:15:27,667 --> 00:15:30,166
Feels like a totally different
world when you come in here.
480
00:15:30,166 --> 00:15:31,500
Here's that beef goulash.
481
00:15:31,500 --> 00:15:32,667
The owner is Czech.
482
00:15:32,667 --> 00:15:33,800
Hello. How's everything?
483
00:15:33,800 --> 00:15:35,767
[man] And so he's recreated
a Czech beer garden.
484
00:15:35,767 --> 00:15:37,667
[narrator] And between
the beer, the food,
485
00:15:37,667 --> 00:15:40,266
and the vibes,
along with his wife Angelie
486
00:15:40,266 --> 00:15:41,400
and chef Bradly Hartman,
487
00:15:41,400 --> 00:15:43,767
it feels almost like
Zdenek Srom
488
00:15:43,767 --> 00:15:45,967
never even crossed
the Atlantic.
489
00:15:45,967 --> 00:15:48,467
The idea was to bring the beer
from where it started
490
00:15:48,467 --> 00:15:49,567
as far as
the original Pilsner.
491
00:15:49,567 --> 00:15:51,100
What is the specialty
of the food?
492
00:15:51,100 --> 00:15:54,900
So we do kinda like a Central
Europeanesque-like menu.
493
00:15:54,900 --> 00:15:57,600
I had the potato pancake
and the pork belly,
494
00:15:57,600 --> 00:15:59,400
and that goes amazing
with beer.
495
00:15:59,400 --> 00:16:00,867
[Guy] What are we working on?
496
00:16:00,867 --> 00:16:02,667
So this is gonna be
our potato pancake dish.
497
00:16:02,667 --> 00:16:05,500
So we're gonna top our potato
pancake with this pork belly.
498
00:16:05,500 --> 00:16:08,900
Cure it with salt,
sugar, curing salt,
499
00:16:08,900 --> 00:16:10,467
pierce through that fat layer.
500
00:16:10,467 --> 00:16:12,667
We're gonna let it rest
for 48 hours.
501
00:16:12,667 --> 00:16:16,000
Go into the oven, six hours,
275 degrees.
502
00:16:16,000 --> 00:16:17,367
Now, we have our apple butter.
503
00:16:17,367 --> 00:16:20,166
-[Guy] Granny Smiths.
-Salt, cinnamon here,
504
00:16:20,166 --> 00:16:21,867
allspice, nutmeg,
505
00:16:21,867 --> 00:16:24,567
white pepper, butter,
and honey.
506
00:16:24,567 --> 00:16:25,667
Mix these up real good.
507
00:16:25,667 --> 00:16:27,667
We're gonna put our clove
and our bay leaf off
508
00:16:27,667 --> 00:16:29,967
to the corner so we can remove
that real easy later.
509
00:16:29,967 --> 00:16:31,600
We're gonna seal this up
real tight.
510
00:16:31,600 --> 00:16:35,500
Fill this in a convection oven
for one hour, 350 degrees.
511
00:16:35,500 --> 00:16:36,667
When it comes out,
512
00:16:36,667 --> 00:16:38,166
you're gonna pick the bay leaf
and the clove out.
513
00:16:38,166 --> 00:16:40,367
-And then you're
gonna puree this?
-[Bradly] Exactly.
514
00:16:40,367 --> 00:16:41,467
Can we finally make
the pancake?
515
00:16:41,467 --> 00:16:42,400
-Absolutely.
-Good.
516
00:16:42,400 --> 00:16:43,367
[Bradly] Peeled and shredded
517
00:16:43,367 --> 00:16:45,400
russet potatoes, lemon juice.
518
00:16:45,400 --> 00:16:46,567
Get everything
nice and coated.
519
00:16:46,567 --> 00:16:49,567
Grated onion, salt,
a little white pepper,
520
00:16:49,567 --> 00:16:51,367
-marjoram leaves right here.
-[Guy] Marjoram?
521
00:16:51,367 --> 00:16:53,667
I think everybody in America
pronounces it marjoram.
522
00:16:53,667 --> 00:16:54,700
-Marjoram.
-But I learned
from a German chef.
523
00:16:54,700 --> 00:16:55,867
-You've learned here.
-Marjoram.
524
00:16:55,867 --> 00:16:57,166
-Yeah.
-It's oregano light.
525
00:16:57,166 --> 00:16:59,166
Egg wash in here, flour,
526
00:16:59,166 --> 00:17:00,967
and we're just gonna mix
this up like crazy now.
527
00:17:00,967 --> 00:17:01,967
[Guy] Okay.
528
00:17:01,967 --> 00:17:03,400
We got our finished
pork belly here.
529
00:17:03,400 --> 00:17:05,066
Dredge that in a little
corn starch.
530
00:17:05,066 --> 00:17:06,767
Drop that in our fryer.
531
00:17:06,767 --> 00:17:08,467
A little oil here.
Form our pancake.
532
00:17:08,467 --> 00:17:10,266
-[Guy] Right the size
of the pan?
-Exactly.
533
00:17:10,266 --> 00:17:12,200
Once this forms up
and tightens up,
534
00:17:12,200 --> 00:17:13,800
then you'll finish
in the deep fryer,
535
00:17:13,800 --> 00:17:15,400
just to really get that crisp.
536
00:17:15,400 --> 00:17:17,367
We have our apple butter,
537
00:17:17,367 --> 00:17:19,700
pancake down,
dollop on the top as well,
538
00:17:19,700 --> 00:17:22,767
our pork belly, green onion
on top, and that's it.
539
00:17:22,767 --> 00:17:26,100
[upbeat music playing]
540
00:17:26,100 --> 00:17:27,667
Wow. This is really good, bro.
541
00:17:27,667 --> 00:17:29,433
The pork is really tender.
542
00:17:30,567 --> 00:17:33,567
The potato pancake
is really crispy.
543
00:17:33,567 --> 00:17:35,266
I think my favorite part
of the whole thing
544
00:17:35,266 --> 00:17:36,333
is the apple butter.
545
00:17:37,467 --> 00:17:40,166
It really is a nice
combination of flavors.
546
00:17:40,166 --> 00:17:43,100
There's no way they sell
any beer when they serve this.
547
00:17:43,100 --> 00:17:45,200
[Bradly] Potato pancake
ready to sell.
548
00:17:45,200 --> 00:17:47,367
The crispy pork belly,
it's got everything you need.
549
00:17:47,367 --> 00:17:49,400
That apple butter
is unbelievable.
550
00:17:49,400 --> 00:17:51,266
Salty, savory sweet,
551
00:17:51,266 --> 00:17:53,200
crispy, but then melts
in your mouth.
552
00:17:53,200 --> 00:17:55,467
There is a lot of family
in Boulder
553
00:17:55,467 --> 00:17:57,700
that have all participated
in Triple D.
554
00:17:57,700 --> 00:18:00,600
And this guy right here,
Tim is one of the OGs.
555
00:18:00,600 --> 00:18:02,467
An official rep, this is Tim.
556
00:18:02,467 --> 00:18:04,467
We'll now do the tug of war.
557
00:18:04,467 --> 00:18:05,567
[whistles]
558
00:18:05,567 --> 00:18:07,100
What makes this place
so special?
559
00:18:07,100 --> 00:18:08,567
[Tim]
It's like a magnet, right?
560
00:18:08,567 --> 00:18:09,767
Sucks you right in.
561
00:18:09,767 --> 00:18:11,567
[Guy] Does the food back up
the look of the place?
562
00:18:11,567 --> 00:18:13,667
[Tim] Yeah. I mean
super authentic,
which I love.
563
00:18:13,667 --> 00:18:16,000
[Bradly] Apple strudel
hitting the window.
564
00:18:16,000 --> 00:18:17,967
[woman] I've been turned
on to the streusel.
565
00:18:17,967 --> 00:18:19,166
That's really nice.
566
00:18:19,166 --> 00:18:20,967
It had this really
tart crème sauce
567
00:18:20,967 --> 00:18:22,567
and the caramel
all comes together.
568
00:18:22,567 --> 00:18:24,000
[Guy] Another apple?
Dude, what is with...
569
00:18:24,000 --> 00:18:25,100
Apples only?
570
00:18:25,100 --> 00:18:27,166
Start with a little butter,
Granny Smith apples,
571
00:18:27,166 --> 00:18:30,667
salt, cinnamon, allspice,
and our nutmeg.
572
00:18:30,667 --> 00:18:31,867
Let's stir that up real good.
573
00:18:31,867 --> 00:18:33,467
Sugar, golden raisins here.
574
00:18:33,467 --> 00:18:35,166
We soak 'em in a little
light rum beforehand.
575
00:18:35,166 --> 00:18:37,166
-Yeah. Let me check that.
-[laughs]
576
00:18:37,166 --> 00:18:39,166
Toasted chopped
walnuts as well.
577
00:18:39,166 --> 00:18:40,266
Graham cracker crumbs.
578
00:18:40,266 --> 00:18:42,000
[Guy] Tighten it up with
a little cornstarch slurry.
579
00:18:42,000 --> 00:18:43,667
[Bradly] Finish it
with a little bit of lemon.
580
00:18:43,667 --> 00:18:46,000
Lay it out on a sheet tray
here and let it cool.
581
00:18:46,000 --> 00:18:47,600
[Guy]
Before we build the strudel?
582
00:18:47,600 --> 00:18:49,767
So we got our cooled
strudel base right here.
583
00:18:49,767 --> 00:18:52,300
We're gonna roll this up
into a nice tight log.
584
00:18:52,300 --> 00:18:53,967
[Guy] Then bring out
the puff pastry?
585
00:18:53,967 --> 00:18:55,066
Is that a normal amount?
586
00:18:55,066 --> 00:18:56,867
Have faith in me right here,
Guy. I got this.
587
00:18:56,867 --> 00:18:58,500
And we're gonna roll it
over all the way,
588
00:18:58,500 --> 00:19:00,567
flatten her out,
tuck it in on our sides here.
589
00:19:00,567 --> 00:19:02,700
[Guy] I've never seen
the ratio of a strudel.
590
00:19:02,700 --> 00:19:04,166
This is a apple log.
591
00:19:04,166 --> 00:19:06,500
Egg wash, coat the top
of this with sugar,
592
00:19:06,500 --> 00:19:08,767
350 for about 25 minutes.
593
00:19:08,767 --> 00:19:10,600
-[Guy] And what are we
serving with?
-Crème anglaise.
594
00:19:10,600 --> 00:19:12,600
So we start with some milk,
heavy cream,
595
00:19:12,600 --> 00:19:14,900
vanilla bean paste
from Madagascar.
596
00:19:14,900 --> 00:19:16,867
-Love that movie.
-[laughter]
597
00:19:16,867 --> 00:19:18,166
[Bradly]
Give it a quick whisk.
598
00:19:18,166 --> 00:19:20,600
Combine our sugar
and our egg yolk here.
599
00:19:20,600 --> 00:19:23,166
Incorporate everything.
Cook for a little while.
600
00:19:23,166 --> 00:19:24,600
A little bit of lemon juice,
601
00:19:24,600 --> 00:19:25,800
and then a little bit
of salt as well.
602
00:19:25,800 --> 00:19:27,467
-What's next?
-We got a salted caramel next.
603
00:19:27,467 --> 00:19:30,967
Sugar, water, a little bit
of white vinegar here.
604
00:19:30,967 --> 00:19:33,567
And we're gonna let that go
until the color forms.
605
00:19:33,567 --> 00:19:35,300
And as much as you
wanna mess with it...
606
00:19:35,300 --> 00:19:37,400
Don't touch it.
Slowly start adding our butter
607
00:19:37,400 --> 00:19:39,100
and then we'll add
a little bit of cream,
608
00:19:39,100 --> 00:19:40,367
whisk a little bit here,
609
00:19:40,367 --> 00:19:41,767
finish with a little bit
of sea salt.
610
00:19:41,767 --> 00:19:43,367
I like A salt,
but sea, that's fine.
611
00:19:43,367 --> 00:19:44,900
[Bradly] Slice our strudel,
612
00:19:44,900 --> 00:19:47,467
heat 'em up for about five,
six minutes so they're warm.
613
00:19:47,467 --> 00:19:48,767
We have our crème anglaise,
614
00:19:48,767 --> 00:19:51,667
our salted caramel,
add our strudel on there.
615
00:19:51,667 --> 00:19:53,500
-We got candy walnuts.
-[Guy] Just a couple.
616
00:19:53,500 --> 00:19:54,867
[Bradly] Whipped cream.
617
00:19:54,867 --> 00:19:57,100
Apple,
cinnamon sugar on there,
618
00:19:57,100 --> 00:19:58,266
finish with a little
powdered sugar on top.
619
00:19:58,266 --> 00:20:00,166
[Guy] Well it's beautiful.
I'll give you that.
620
00:20:00,166 --> 00:20:02,600
[upbeat music playing]
621
00:20:02,600 --> 00:20:03,800
[Guy] It's delicious.
622
00:20:03,800 --> 00:20:05,166
The apples
are cooked perfectly.
623
00:20:05,166 --> 00:20:06,266
There's still a little bit
of bite to 'em.
624
00:20:06,266 --> 00:20:08,166
You still get a little bit
of that tartness.
625
00:20:09,166 --> 00:20:10,467
You don't typically
see strudel
626
00:20:10,467 --> 00:20:12,300
that has this much filling.
627
00:20:12,300 --> 00:20:13,567
That's all thriller,
not filler.
628
00:20:13,567 --> 00:20:15,066
-Exactly.
-Well done.
629
00:20:15,066 --> 00:20:16,200
Thank you.
630
00:20:16,200 --> 00:20:17,300
We have the apple strudel.
631
00:20:17,300 --> 00:20:20,200
Outside is very flaky
and crispy.
632
00:20:20,200 --> 00:20:22,867
A nice apple flavor,
not too sweet,
633
00:20:22,867 --> 00:20:24,100
really well-balanced.
634
00:20:24,100 --> 00:20:26,266
A giant addition to Boulder.
635
00:20:26,266 --> 00:20:28,166
You don't typically come in
and find that you're gonna get
636
00:20:28,166 --> 00:20:30,800
really good
Bavarian type food.
637
00:20:30,800 --> 00:20:32,367
You'd think it's gonna
be just, you know,
638
00:20:32,367 --> 00:20:34,767
great beer, and good times,
and doing a great job.
639
00:20:34,767 --> 00:20:35,934
Thanks, Guy.
640
00:20:36,767 --> 00:20:38,500
So that's it for this edition
641
00:20:38,500 --> 00:20:40,066
of Diners, Drive-ins
and Dives.
642
00:20:40,066 --> 00:20:41,367
If you wanna find the recipes
643
00:20:41,367 --> 00:20:43,000
for some of the joints
we visit,
644
00:20:43,000 --> 00:20:44,867
well go to foodnetwork.com.
645
00:20:44,867 --> 00:20:46,367
I'll be looking for you
next time
646
00:20:46,367 --> 00:20:48,867
on Diners, Drive-Ins
and Dives.
647
00:20:48,867 --> 00:20:51,266
If you get the wrench,
I'll go get the kitchen sink.
648
00:20:51,266 --> 00:20:52,867
-Oh, no. I don't have it.
-The kitchen sink
649
00:20:52,867 --> 00:20:54,100
is the only thing
we haven't put in there.
650
00:20:54,100 --> 00:20:55,500
-No.
-That felt flat.
651
00:20:55,500 --> 00:20:56,567
That was my joke.
652
00:20:56,567 --> 00:20:58,767
I thought it was really funny
but that's...
653
00:20:58,767 --> 00:21:00,300
Thanks. I'll be back.