Hey, everybody. I'm Guy Fieri, and we're rolling out,
looking for America's greatest Diners, Drive-Ins and Dives.
[narrator] This trip...
We're going for noodles...
That's amazing.
[narrator] To strudel.
This is an apple log.
[narrator] With some bonuses in between.
This has got some flavor.
[narrator] We've got Bavaria in Boulder.
This is really good, bro.
[narrator] Nepal in Canada.
Once you get one bite of that,
you're hooked for life.
[narrator] And an Asian spot in Memphis.
This is kind of like the perfect store.
[narrator] Cranking out the goodness.
That's a highlight reel right there.
[narrator] With a dose of deja vu.
I know I've been in this kitchen before.
That's all right here right now on Triple D.
[theme music playing]
[upbeat music playing]
I'm here in Memphis, Tennessee on Main Street
just south of Beale and I'm here to...
Just a second, South of Beale.
Do you ever have a Triple D deja vu,
that'd be like a Quadruple D, not a Triple D?
Because I bet you, I have been here before, but it's...
It was called south of...
That's the South of Beale.
Look, am I getting punked?
Is somebody coming out here right now?
I'm here to check out a noodle joint
that's hand-making their noodles,
doing the bomb ramen, and dumplings.
It's right here.
This is Good Fortune Company.
But I'm telling you...
One minute on chicken for chicken rice bowls.
I haven't seen anything like Good Fortune.
You know it's been good to my stomach.
[Sarah] Coco curry for bar 11.
The fresh ingredients, the handmade noodles.
Mmm. Memphis meets Southeast Asia.
If you know the city,
we do mixers together really well.
Yes, you do.
That is the very Memphis style and attitude.
[narrator] And the staff said Sarah Cai
and Arturo Leighton we're anxious to take on.
Arturo and I are inspired by Japanese ramen,
but our flavors come from all around Asia.
And then you've gotta take your own liberty from that.
-Yeah. -Big City bowl for you.
[man] I had the Big City.
It's a chicken and chicken broth sort of noodle dish.
I mean, I could just drink that broth.
The noodles, of course, are obviously different
than any other ramen shop.
This will make the noodles for the ramen?
Exactly.
-It'll fit in the Camaro. -[laughs]
So this is high gluten flour.
And then over here, we have our alkalized solution,
potassium carbonate, and sodium carbonate.
And it's just going to change the--
Molecular structure of the noodle?
-Exactly. -[chuckles]
We put salt in there,
and then we pretty much just whisk it.
So then we start it,
and there's teeny holes right here.
It's gonna mix for 10 minutes.
[Guy] And then from there...
[Sarah] Sheeting and feeding.
This actually looks like
we're making biscuit dough.
The compression of this machine,
if you get sucked into that thing, you're dead.
That's why I keep my hair back.
-Me too. -[laughs]
We feed slowly
-and it starts to come out the end. -[Guy] I see it.
Then we feed it onto our roller here.
[Guy] Wow. That's like leather.
-Put one here... -[Guy] Right.
another one there, join them together,
and keep feeding about two more times.
Then it's cutting it, and then you catch.
It cuts it for you, dusts it for you.
Rest them overnight. And then we cook them.
[Guy] I assume we're into broth.
These are a chicken backs,
water, and it boils hard
-for about 15 minutes. -Got it.
[Sarah] We'll skim it super well.
We'll lower the temp.
It'll stay at 160 degrees for about five hours.
-That's it? -That's it.
So we are cooking chicken thigh.
Everything is pretty simple
until we reach the Flavortown step.
That's now a reference in culinary terms,
"When you reach the Flavortown step."
[Sarah] Sugar, salt,
and let the chicken thighs rest there overnight.
Parbake at a really low temperature.
Cool it for service. And then when we're ready,
we'll deep fry it.
We're just gonna put a crisp on it?
-What are we making now, Chef? -Shoyu tare.
Shoyu is how you say soy sauce in Japanese.
Then we go in with sake, and mirin.
-Dried shiitake mushrooms. -[Guy] Shiitake mushrooms?
-Got it. -Niboshi,
-dried anchovies. -[Guy] Okay.
And this is kombu. It's a type of dried kelp.
After it's been infused for a month, we heat it.
And what's gonna happen from here?
[Sarah] We're gonna add everything to the pot.
Cook for 10 to 15 minutes,
and we're taking our kombu out.
Bonita flake is going in with the brown sugar and salt,
simmer that for about 20 minutes,
and then strain everything off.
[Guy] We got a lot going on. The duck fat?
[Sarah] Infuse with ginger.
This is our marinated menma, uh, bamboo shoots.
That's what I thought. How do we do that?
Slice the menma and marinate it overnight
with sesame soy, and sake, and mirin.
Now that our noodles have been rested overnight,
we're gonna cook them for two minutes
and build our bowl.
Start with one ounce of Shoyu tare.
-[Guy] I'd eat that all day. -[Sarah] The duck fat,
-hon dashi, and salt. -[Guy] Got it.
Then we're gonna go in with our chicken broth.
-Noodles are ready. -[Guy] Awesome.
We go in with chicken, our boiled corn,
the menma in there,
thinly-sliced scallions, nice hard-boiled egg.
I like how you put the egg right towards me.
Saving the egg for you.
[slurping]
Gosh, this is good.
The real ones slurp.
-I did it right then. -Yeah, you did pretty good.
All right. I'm not bad.
The chicken is crispy on the outside, tender on the inside.
Almost like it was sous vided.
The broth is delicious.
I've never had that fresh-made bamboo.
Hmm. That's amazing.
Lights out.
[Sarah] Noodles going in broth for the Big City.
When you bite into those noodles,
just biting almost into a cloud.
It warms your heart. It warms your spirit up.
That's a highlight reel right there.
You need a spotter here?
Someone with a drop cloth or something?
Got a chicken rice bowl.
I know I've been in this kitchen before.
After I have some dumplings
then we'll really get to the root of the issue.
But after we have the dumplings,
we'll see you in a bit.
-Does it cut 'em as well? -It does.
Or do you have to take 'em
and you have to cut 'em by hand?
So we take them and then we'll cut them by hand.
-I just said that. You're just repeating. -Exactly.
And you did the same hand cut thing I did too.
-Do like that. [laughs] -Don't mock me.
Welcome back. Triple D hanging out
at Good Fortune Company.
I've been in this kitchen before.
We're gonna find out. Anyhow, Chef Sarah,
you and your boyfriend have put together
this noodle company from your experience
of living in China.
You both have culinary backgrounds.
This is kind of like the perfect store.
Spicy pork with kimchi.
Memphis is a city with a big food presence,
but it's mostly dominated by good southern cooking.
Lots of barbecue.
So it's always really interesting
to see something outside of the norm.
There's always a line down the street.
They come rolling in right behind the great success
of South of Beale, which is right next door now.
[narrator] Yup. Mystery solved.
I was in this exact location back in 2012,
shooting a different Triple D joint.
This was South of Beale. It said it right here.
-[Ed] Yes, that's right. -And now it says it right there.
-[Ed] That's right. -[Guy] You bought the building, moved.
-They rebranded the entire place. -Right. Yeah.
So we actually complement each other really, really well.
[Sarah] Crawfish for bar five.
[woman] Ugh. Crawfish dumplings are the best.
And just breaking that thing open
and then dipping it in that great sauce.
-Ugh. It's wonderful. -[Guy] What do you got for me?
We're gonna start with some cream cheese.
Maybe we're making a shrimp rangoon or something.
It is actually inspired by the rangoon.
-Ha-ha. -Whip up our cream cheese
just till it's a little bit more malleable.
Fish sauce, lime juice,
-lime zest... -Lime zest.
[Sarah] Thai basil, salt.
And we're gonna mix this up.
[Guy] All right. We've got this.
[Sarah] We're gonna add in our crawfish,
mix it just till everything is folded in together.
So, this is the dumpling wrappers that we've made.
Tapioca starch in between the layers.
Keeps them from sticking.
Then we have our circle cutter here,
shape our dumpling.
So we put a little water
just to help seal it on the side.
Fold in half.
-We'll do a little pleat on the end. -[Guy] Ooh.
And what gets served with this?
-Sweet chili sauce on the side. -Of course you make that?
-Yes. -Of course she does.
Water, rice wine vinegar, lime juice...
-[Guy] Brown sugar. -[Sarah] white sugar...
-[Guy] Korean chili. -Korean chili flakes...
-Little salt. -[Sarah] soy sauce, sambal.
Bring that up to a boil. Whisk it well.
Finish it with a cornstarch slurry.
You said it's a togarashi seasoning
-that we're going to make? -Yes.
Red Sichuan peppercorn, black sesame seed,
white sesame, mustard seed,
and toast that off and let it cool.
Put it in the grinder.
Then we're going to combine with garlic powder,
orange peel, ground nori, gochugaru,
-and then it'll be ready. -[Guy] Got it.
[Sarah] We've got our crawfish dumplings
that we've fried up.
Toss it in our togarashi spice blend.
And there we go.
[Guy] There you go.
Oh, I like the little lime zest in there.
The togarashi seasoning on the outside is awesome.
You can really taste the crawfish in there.
And everything right down
to the sweet chili sauce is dynamite. Well done.
[Sarah] Sweet chili sauce.
It's got a kick to it, and that's what I like about it.
[woman] It's got a lot of cream cheese as well.
Just a good bite.
Dropping wings.
-I want everybody to check this place out. -It's always good to be here.
I love the creativity, and you're doing great food,
and I can't wait to see where you guys go with this.
I'll be back.
[narrator] Up next, I'm going international
in Calgary, Canada.
Today, we went to another level.
[narrator] To a Nepalese oasis.
Beautiful dish.
[narrator] Where the specialties are superlative.
-Not good, not great... -Mmm-hmm.
not fantastic. Outstanding.
[theme music playing]
Every culture has one.
We're talking about something that is in a wrapper
and it's stuffed, all right?
So it's a dumpling, it's a wanton, it's a gyoza,
it's a samosa, it's a pierogi, it's a...
Whatever you want to call it.
But when you're in Calgary, Canada
and you're looking for Nepalese food,
it's called a Momo.
And it's got a big reputation.
This is Calgary Momo House.
Clearing Tandoori-Mutton Momo.
When you walk in, it just feels like
you're in a mini Nepal.
[Prakash] Table number six, one Chicken Jhol Momo.
Anytime when I feel like I miss home,
I can come here, and I can eat all these foods
and make myself happy.
[narrator] And that's just what Prakash
and Pooja Magar wanted to do
when they started up their momo-making machine during COVID.
So you're making momos at home,
and you're selling 'em online,
and that led to Calgary Momo House?
-[Pooja] Yes. -That's the reality.
That gives me goosebumps.
My favorite is the chili momos with chicken.
[Guy] All right. What are we making first?
Signature Momo House.
This is the house spice?
[Prakash] The pepper, cumin powder,
-coriander powder... -Mustard seed.
-chili powder. -Little bit of spice.
Cloves, ginger powder, fennel seed,
nutmeg powder, turmeric, green cardamom,
-fenugreek. -[Guy] Fenugreek.
And this one is garlic powder.
-[blender whirring] -What's our next step?
[Prakash] Mixing the filling, ground chicken with onion,
-ginger garlic paste. -[Guy] Green onion?
-Green onion. Whoo. -A lot of cilantro in Nepalese food?
-I love cilantro. -Whoo.
And the house spice, salt...
[Guy] A little soy sauce. Mix this up
and then let it sit for a bit.
[Prakash] At least wait for two hours.
-We're gonna make momo dough. -Yes.
Flour, all purpose,
little bit salt, some warm water.
-[Guy] Okay. Vegetable oil? -[Prakash] Yeah.
[Guy] And how long are we gonna let this mix?
[Prakash] Twenty minutes.
Let it rest at least two hours.
[Guy] Look at that, man.
Like a machine. Look at that.
-[Prakash] Would you like to try? -No, no, I'm driving.
And that's the mixture that's set?
-Yeah. -Got it.
You see all that beautiful color from the turmeric.
And then we just pleat and pull.
-[Prakash] Mmm-hmm. Yeah. -[Guy] And that's it. That's one momo.
-I freeze it. That's when I... -So you freeze it first?
[Prakash] Then I deep fry it.
[Guy] And there's a sauce that comes with this?
[Prakash] Yeah, homemade chili sauce.
Water, dried chili.
-Okay. So chili de arbol. -Yeah.
-This is timur. -[Guy] Timur.
It's a Nepalese peppercorn.
[Guy] So it's like a Sichuan peppercorn but milder?
The garlic. Let this boil for 20 minutes. Then...
Once that's done, I assume we're blending it?
-Yeah. White vinegar, salt. -Okay.
-Water. -[blender whirring]
[Prakash] Let's try it.
Smooth.
Thanks for warning on that one.
We are making chicken chili momo right now.
Okay. A little bit of oil.
[Prakash] Onion, peppers, tomatoes.
I just let it cook a little bit. It's still crunchy.
[Guy] The chili sauce. There you go.
Little bit ketchup.
[Guy] I didn't see the ketchup coming.
[Prakash] Deep fried momo is here.
[Guy] These are my kind of portions.
[Prakash] Cilantro, spring onion.
[Guy] It's already coated in the sauce for me.
Ready to go.
Garnish a couple of things.
Spring onion, micro cilantro.
Beautiful dish, Chef.
Oh, it's got a nice little crunch to it.
I'm having a momo moment.
I've gotta take a "momoment" to tell you something.
It's delicious, Chef. It really is.
It's this fried pillow with a little crunch.
You got great flavor inside of it.
The spices that you're getting,
I mean your whole olfactory just...
Your nose is filled with it.
A touch of the spice from the chili sauce.
Once you get one bite of that, you're hooked for life.
Fantastic.
And here's your chicken chili momo.
I like momos because it just has a lot of flavor.
[Guy] So you became part of the Momo movement?
I did. It is officially a cult tonight.
-I'm pretty addicted. -[Guy] How'd you find the place?
-Through her. -Oh, you're the pied piper?
-Yes. -All the food is good.
We can even order here
and they deliver the food right at your door.
So, this is a blessing for all of us.
Five minutes for chowmein.
-[man] Chicken thukpa plate. -I did the thukpa today.
It's like a noodle soup
with a lot more spice and a lot more flavor.
Spicy one we grown up eating.
We're gonna make a soup.
And it's called chicken thukpa.
That's what I was gonna call it too.
We're gonna start with milk.
We're just making a yogurt and let it boil,
and then I have treated starter.
-[Guy] So you have the starter... -[Prakash] Yeah.
-you just keep holding it back? -[Prakash] Yeah.
Let it rest then cool it down for 24 hours.
And we have marinated chicken right now.
I have yogurt here,
ginger garlic paste, chili powder,
-turmeric powder, salt. -Salt.
[Guy] How long are we gonna let this marinate?
-[Prakash] Two, three hours. -[Guy] In the refrigerator?
We are making vegetable stock.
[Guy] So sautéed mirepoix into water.
-[Prakash] Parsley. -Lot of thyme, bay leaf.
-And peppercorn and salt. -[Guy] Okay.
Once we boil this stock, we strain it.
And it's ready for chicken thukpa.
-I'm excited. -[Prakash] Oil,
marinated chicken thigh, ginger garlic paste.
[Guy whistles] This thing's got some flavor.
-Green bell pepper. -[Prakash] Yeah.
Julienne carrot, cabbage.
[Guy] The vegetable stock.
[Prakash speaking]
[Guy] I'm pretty happy about that. It's delicious.
Little ketchup here.
I have a spring onion here.
-Cilantro. -[Guy] Cilantro.
[Prakash] Salt, and a little bit lemon juice.
[Guy] Heavy on everything else, light on noodle.
Gorgeous. Cilantro micros.
[Prakash] Yeah. Ready to go.
[upbeat music playing]
Not good. Not great.
-Mmm-hmm. -Not fantastic. Outstanding.
This should be a perfect time to get online
and look at booking those tickets to Calgary.
I love the texture of the chicken.
It's really tender but very flavorful.
The nice chili spice,
hot the sweetness of the ketchup.
And the broth is so rich,
but light and silky.
How you doing on those reservations to go to Canada?
Chicken thukpa for you.
[man] The noodles are just perfect texture.
The broth is amazing.
-[man speaking] -Right.
Anything you've tried on the menu?
-Amazing. I love it. -Beautiful.
If somebody wants a good food.
Definitely, I will suggest to come check it out.
[Guy] Today, we went to another level.
It's outstanding. Congratulations.
-Thank you. -Great story, humble chef
in a little strip mall in the middle of Calgary,
doesn't get any better than that.
[narrator] Coming up. A beer garden immersion
in Boulder, Colorado.
Wow.
[narrator] Serving up legit German flavor.
It's delicious.
[narrator] Savory and sweet.
That's all thriller, not filler.
[upbeat music playing]
So I'm here in beautiful Boulder, Colorado.
I love this town. Let's see.
We've got CU Boulder, you know, go Prime Time.
You've got Citizen Pictures
who makes Diners, Drive-ins and Dives my team.
They're awesome people.
So when you get good times,
you get awesome people, what do you need?
You need a beer garden. Not just any beer garden.
One that really makes you feel like you're transported
back to another country.
It's right here, Bohemian Biergarten.
Giant pretzel going down.
This really is the best place to grab a big beer.
[Bradly] We got a jagerschnitzel.
It's very European.
Feels like a totally different world when you come in here.
Here's that beef goulash.
The owner is Czech.
Hello. How's everything?
[man] And so he's recreated a Czech beer garden.
[narrator] And between the beer, the food,
and the vibes, along with his wife Angelie
and chef Bradly Hartman,
it feels almost like Zdenek Srom
never even crossed the Atlantic.
The idea was to bring the beer from where it started
as far as the original Pilsner.
What is the specialty of the food?
So we do kinda like a Central Europeanesque-like menu.
I had the potato pancake and the pork belly,
and that goes amazing with beer.
[Guy] What are we working on?
So this is gonna be our potato pancake dish.
So we're gonna top our potato pancake with this pork belly.
Cure it with salt, sugar, curing salt,
pierce through that fat layer.
We're gonna let it rest for 48 hours.
Go into the oven, six hours, 275 degrees.
Now, we have our apple butter.
-[Guy] Granny Smiths. -Salt, cinnamon here,
allspice, nutmeg,
white pepper, butter, and honey.
Mix these up real good.
We're gonna put our clove and our bay leaf off
to the corner so we can remove that real easy later.
We're gonna seal this up real tight.
Fill this in a convection oven for one hour, 350 degrees.
When it comes out,
you're gonna pick the bay leaf and the clove out.
-And then you're gonna puree this? -[Bradly] Exactly.
Can we finally make the pancake?
-Absolutely. -Good.
[Bradly] Peeled and shredded
russet potatoes, lemon juice.
Get everything nice and coated.
Grated onion, salt, a little white pepper,
-marjoram leaves right here. -[Guy] Marjoram?
I think everybody in America pronounces it marjoram.
-Marjoram. -But I learned from a German chef.
-You've learned here. -Marjoram.
-Yeah. -It's oregano light.
Egg wash in here, flour,
and we're just gonna mix this up like crazy now.
[Guy] Okay.
We got our finished pork belly here.
Dredge that in a little corn starch.
Drop that in our fryer.
A little oil here. Form our pancake.
-[Guy] Right the size of the pan? -Exactly.
Once this forms up and tightens up,
then you'll finish in the deep fryer,
just to really get that crisp.
We have our apple butter,
pancake down, dollop on the top as well,
our pork belly, green onion on top, and that's it.
[upbeat music playing]
Wow. This is really good, bro.
The pork is really tender.
The potato pancake is really crispy.
I think my favorite part of the whole thing
is the apple butter.
It really is a nice combination of flavors.
There's no way they sell any beer when they serve this.
[Bradly] Potato pancake ready to sell.
The crispy pork belly, it's got everything you need.
That apple butter is unbelievable.
Salty, savory sweet,
crispy, but then melts in your mouth.
There is a lot of family in Boulder
that have all participated in Triple D.
And this guy right here, Tim is one of the OGs.
An official rep, this is Tim.
We'll now do the tug of war.
[whistles]
What makes this place so special?
[Tim] It's like a magnet, right?
Sucks you right in.
[Guy] Does the food back up the look of the place?
[Tim] Yeah. I mean super authentic, which I love.
[Bradly] Apple strudel hitting the window.
[woman] I've been turned on to the streusel.
That's really nice.
It had this really tart crème sauce
and the caramel all comes together.
[Guy] Another apple? Dude, what is with...
Apples only?
Start with a little butter, Granny Smith apples,
salt, cinnamon, allspice, and our nutmeg.
Let's stir that up real good.
Sugar, golden raisins here.
We soak 'em in a little light rum beforehand.
-Yeah. Let me check that. -[laughs]
Toasted chopped walnuts as well.
Graham cracker crumbs.
[Guy] Tighten it up with a little cornstarch slurry.
[Bradly] Finish it with a little bit of lemon.
Lay it out on a sheet tray here and let it cool.
[Guy] Before we build the strudel?
So we got our cooled strudel base right here.
We're gonna roll this up into a nice tight log.
[Guy] Then bring out the puff pastry?
Is that a normal amount?
Have faith in me right here, Guy. I got this.
And we're gonna roll it over all the way,
flatten her out, tuck it in on our sides here.
[Guy] I've never seen the ratio of a strudel.
This is a apple log.
Egg wash, coat the top of this with sugar,
350 for about 25 minutes.
-[Guy] And what are we serving with? -Crème anglaise.
So we start with some milk, heavy cream,
vanilla bean paste from Madagascar.
-Love that movie. -[laughter]
[Bradly] Give it a quick whisk.
Combine our sugar and our egg yolk here.
Incorporate everything. Cook for a little while.
A little bit of lemon juice,
and then a little bit of salt as well.
-What's next? -We got a salted caramel next.
Sugar, water, a little bit of white vinegar here.
And we're gonna let that go until the color forms.
And as much as you wanna mess with it...
Don't touch it. Slowly start adding our butter
and then we'll add a little bit of cream,
whisk a little bit here,
finish with a little bit of sea salt.
I like A salt, but sea, that's fine.
[Bradly] Slice our strudel,
heat 'em up for about five, six minutes so they're warm.
We have our crème anglaise,
our salted caramel, add our strudel on there.
-We got candy walnuts. -[Guy] Just a couple.
[Bradly] Whipped cream.
Apple, cinnamon sugar on there,
finish with a little powdered sugar on top.
[Guy] Well it's beautiful. I'll give you that.
[upbeat music playing]
[Guy] It's delicious.
The apples are cooked perfectly.
There's still a little bit of bite to 'em.
You still get a little bit of that tartness.
You don't typically see strudel
that has this much filling.
That's all thriller, not filler.
-Exactly. -Well done.
Thank you.
We have the apple strudel.
Outside is very flaky and crispy.
A nice apple flavor, not too sweet,
really well-balanced.
A giant addition to Boulder.
You don't typically come in and find that you're gonna get
really good Bavarian type food.
You'd think it's gonna be just, you know,
great beer, and good times, and doing a great job.
Thanks, Guy.
So that's it for this edition
of Diners, Drive-ins and Dives.
If you wanna find the recipes
for some of the joints we visit,
well go to foodnetwork.com.
I'll be looking for you next time
on Diners, Drive-Ins and Dives.
If you get the wrench, I'll go get the kitchen sink.
-Oh, no. I don't have it. -The kitchen sink
is the only thing we haven't put in there.
-No. -That felt flat.
That was my joke.
I thought it was really funny but that's...
Thanks. I'll be back.