1
00:00:01,100 --> 00:00:02,266
I'm Guy Fieri.
We're rolling out
2
00:00:02,266 --> 00:00:04,000
looking for
America's greatest...
3
00:00:04,000 --> 00:00:06,400
[all]
Diners, Drive-ins and Dives!
4
00:00:06,400 --> 00:00:08,600
[all cheering]
5
00:00:08,600 --> 00:00:11,367
[Guy] This trip,
6
00:00:11,367 --> 00:00:13,867
we're discovering
dynamite dishes...
7
00:00:13,867 --> 00:00:15,166
-Bro.
-Yeah?
8
00:00:15,166 --> 00:00:16,567
...in some surprising spots.
9
00:00:16,567 --> 00:00:18,467
This is where
the magic happens.
10
00:00:18,467 --> 00:00:20,567
Like authentic Mexican
up in Canada.
11
00:00:20,567 --> 00:00:22,767
Tons of tradition
inside of this.
12
00:00:22,767 --> 00:00:26,000
A British escape next to
a Colorado airport.
13
00:00:26,000 --> 00:00:28,567
All right,
I'll try the rest of the menu.
Go ahead and start.
14
00:00:28,567 --> 00:00:30,367
And culinary masterpieces...
15
00:00:30,367 --> 00:00:33,967
You take what's ordinary
and push the boundary on it.
16
00:00:33,967 --> 00:00:36,467
...tucked inside
a Memphis art museum.
17
00:00:36,467 --> 00:00:40,200
My flavor jets are just...
[imitating an alarm]
18
00:00:40,200 --> 00:00:42,367
That's all right here,
right now
19
00:00:42,367 --> 00:00:44,667
on Diners, Drive-ins
and Dives.
20
00:00:56,100 --> 00:00:58,767
You know, on Triple-D, I have
been to some funky joints
21
00:00:58,767 --> 00:01:00,567
to get some delicious food.
Let's see.
22
00:01:00,567 --> 00:01:03,266
I've been to a gas station.
I've been to
a cell phone store.
23
00:01:03,266 --> 00:01:04,967
I've been in a schoolhouse.
24
00:01:04,967 --> 00:01:06,400
I've been in a school bus.
25
00:01:06,400 --> 00:01:08,266
But, today, this is a first.
26
00:01:08,266 --> 00:01:09,767
I'm at a museum
here in Memphis
27
00:01:09,767 --> 00:01:11,767
at the Memphis Brooks
Museum of Art.
28
00:01:11,767 --> 00:01:13,367
No, I'm not going to
some little coffee shop
29
00:01:13,367 --> 00:01:14,667
to get a blueberry muffin.
30
00:01:14,667 --> 00:01:16,266
No, there's a couple in here
31
00:01:16,266 --> 00:01:18,800
that I hear are doing
sandwiches to the next level.
32
00:01:18,800 --> 00:01:20,467
I hope you're hungry.
This is Loaf.
33
00:01:23,567 --> 00:01:25,700
We're in an art museum.
Gotta be fancy.
34
00:01:25,700 --> 00:01:28,000
It's always just
explosions of flavor.
35
00:01:28,000 --> 00:01:29,767
[man] Tomato Tomate for Curly.
36
00:01:29,767 --> 00:01:32,767
With roots in Memphis,
but also inspirations
from around the world.
37
00:01:32,767 --> 00:01:35,967
We've got a chicken parm
and a carrot caprese for Yoni.
38
00:01:35,967 --> 00:01:38,166
You're gonna see some food
like you've never seen before.
39
00:01:38,166 --> 00:01:42,300
[Guy] And Kale Carmon and
his partner Sara Shivani's
route to get here
40
00:01:42,300 --> 00:01:44,000
wasn't exactly normal either.
41
00:01:44,000 --> 00:01:45,467
How'd you guys end up
here in the museum?
42
00:01:45,467 --> 00:01:47,100
This is the weirdest thing
I've seen.
43
00:01:47,100 --> 00:01:48,100
Weird, but cool, right?
44
00:01:48,100 --> 00:01:50,367
-Oh, cool. No question.
-Yeah. Okay.
45
00:01:50,367 --> 00:01:53,066
We were literally just sitting
in the food truck one day.
46
00:01:53,066 --> 00:01:55,700
They invited us
to come in and do this.
47
00:01:55,700 --> 00:01:57,367
And I was like,
"Y'all have air-conditioning?"
48
00:01:57,367 --> 00:01:58,600
And they were like, "Yeah."
It's like, "Okay, cool."
49
00:01:58,600 --> 00:02:01,066
Is there indoor plumbing?
50
00:02:01,066 --> 00:02:03,600
It's such a privilege to
come across food like this
51
00:02:03,600 --> 00:02:05,567
that has so much creativity.
52
00:02:05,567 --> 00:02:07,667
[man] Things that
we're familiar with,
like chicken sandwiches,
53
00:02:07,667 --> 00:02:10,166
and then they add in
Chinese flavor.
54
00:02:10,166 --> 00:02:11,900
[Kale] Sichuan pepperjelly
for Suze.
55
00:02:11,900 --> 00:02:15,000
-What are we makin', Chef?
-[Kale] Our Sichuan
pepperjelly sandwich.
56
00:02:15,000 --> 00:02:16,166
We are gonna
brine the fried chicken.
57
00:02:16,166 --> 00:02:18,567
We got salt, pickle juice.
58
00:02:18,567 --> 00:02:19,900
A little bit
of shio koji brine
59
00:02:19,900 --> 00:02:21,867
-gives it just a hint
of funkiness.
-Yeah?
60
00:02:21,867 --> 00:02:23,000
Buttermilk right here.
61
00:02:23,000 --> 00:02:24,667
And boneless skinless
chicken thighs.
62
00:02:24,667 --> 00:02:26,266
-Yes, sir.
-[Guy] And how long
are we gonna let this brine?
63
00:02:26,266 --> 00:02:27,200
For about 24 hours.
64
00:02:27,200 --> 00:02:29,667
All right, we're making
Sichuan pepperjelly
65
00:02:29,667 --> 00:02:31,967
with some dried apricot,
canned apricot,
66
00:02:31,967 --> 00:02:33,166
just a little bit of
white sugar.
67
00:02:33,166 --> 00:02:34,367
Fill it with water.
68
00:02:34,367 --> 00:02:37,500
Coriander,
orange Sichuan peppercorn.
69
00:02:37,500 --> 00:02:39,467
This is the red
Sichuan peppercorn.
70
00:02:39,467 --> 00:02:41,967
-Can I try the green?
-Green Sichuan peppercorn.
71
00:02:41,967 --> 00:02:43,266
My whole tongue
is numb right now.
72
00:02:43,266 --> 00:02:44,867
-Salt.
-[mumbling] Just a little bit.
73
00:02:44,867 --> 00:02:46,467
[Kale] Aged Kimlan soy sauce,
74
00:02:46,467 --> 00:02:48,867
-Zhenjiang vinegar.
-My tongue's still numb.
75
00:02:48,867 --> 00:02:51,166
And we let it cook down
30 minutes to an hour.
76
00:02:51,166 --> 00:02:52,300
-[Guy] Then after that?
-Blend it up.
77
00:02:52,300 --> 00:02:54,667
Got it. Chili crisp,
walk me through it.
78
00:02:54,667 --> 00:02:57,700
We start off with crispy
fried shallots and garlic,
79
00:02:57,700 --> 00:03:01,000
sunflower seeds,
Chinese-style chili flake.
80
00:03:01,000 --> 00:03:01,967
-Okay.
-Just a little bit
of cinnamon,
81
00:03:01,967 --> 00:03:04,367
ginger powder,
ground star anise,
82
00:03:04,367 --> 00:03:06,967
coriander powder,
orange Sichuan peppercorn,
83
00:03:06,967 --> 00:03:08,700
red Sichuan peppercorn,
84
00:03:08,700 --> 00:03:10,066
and the green
Sichuan peppercorn.
85
00:03:10,066 --> 00:03:12,400
See how I didn't fall for
the "taste the peppercorn"
story again?
86
00:03:12,400 --> 00:03:14,300
-You only taste it once.
-My tongue just came back.
87
00:03:14,300 --> 00:03:16,767
[Kale] We do the hot oil.
88
00:03:16,767 --> 00:03:19,867
This is the first time we've
made chili crisp on Triple-D,
just so you know.
89
00:03:19,867 --> 00:03:21,767
-Sweet!
-You get a merit badge.
90
00:03:21,767 --> 00:03:24,300
[Kale] And then once it gets
just below 250,
91
00:03:24,300 --> 00:03:26,200
we'll add the black sugar.
92
00:03:26,200 --> 00:03:28,400
-What's this black sugar gig?
-It's like an unrefined sugar.
93
00:03:28,400 --> 00:03:30,767
I'll get a container so I can
take some of that home.
94
00:03:30,767 --> 00:03:32,767
Please. Soy sauce,
Zhenjiang vinegar.
95
00:03:32,767 --> 00:03:34,000
All right,
so this'll cool down.
96
00:03:34,000 --> 00:03:35,567
-What have we got left to do?
-Dredge the chicken.
97
00:03:35,567 --> 00:03:38,100
This is just flour,
cornstarch,
98
00:03:38,100 --> 00:03:39,367
garlic powder and salt.
99
00:03:39,367 --> 00:03:42,900
-Fry at 350?
-We do like a par-fry
at 330 degrees,
100
00:03:42,900 --> 00:03:45,300
we put it in the fridge,
it gets a little stale.
101
00:03:45,300 --> 00:03:48,100
When you throw it back in
at an incredibly
high temperature,
102
00:03:48,100 --> 00:03:51,600
all that staleness just turns
into like crunch, crisp.
103
00:03:51,600 --> 00:03:52,700
[Guy]
Let's build this, brotha.
104
00:03:52,700 --> 00:03:54,200
[Kale] Pepperjelly,
chicken thigh,
105
00:03:54,200 --> 00:03:55,266
garlicky aioli.
106
00:03:55,266 --> 00:03:58,200
And we mix the chili crisp
into the aioli,
107
00:03:58,200 --> 00:03:59,500
a bunch of green onions.
108
00:03:59,500 --> 00:04:02,834
My flavor jets are just...
[imitating an alarm]
109
00:04:03,767 --> 00:04:05,266
Packed.
110
00:04:06,000 --> 00:04:07,667
-Bro!
-Yeah?
111
00:04:07,667 --> 00:04:09,700
[Guy] This has what
I want chili crisp to have.
112
00:04:09,700 --> 00:04:10,567
Great heat.
113
00:04:11,567 --> 00:04:14,100
The cook on the chicken
is, like, textbook.
114
00:04:14,100 --> 00:04:17,000
It's the fridge-hold that
takes you to the next level.
115
00:04:17,000 --> 00:04:19,667
-That's lights out.
-Sichuan pepperjelly chicken.
116
00:04:19,667 --> 00:04:21,367
It's a really great sandwich.
117
00:04:21,367 --> 00:04:23,967
[man] Classic Sichuan spice
in combination with
118
00:04:23,967 --> 00:04:25,467
some of the best
fried chicken around here.
119
00:04:25,467 --> 00:04:28,266
Mixed with this pepperjelly,
it's a beautiful marriage.
120
00:04:28,266 --> 00:04:29,667
This is not
like a normal thing.
121
00:04:29,667 --> 00:04:31,600
Museums
don't have restaurants.
122
00:04:31,600 --> 00:04:33,000
Everything in Memphis
has a restaurant.
123
00:04:33,000 --> 00:04:34,200
-Yeah.
-Everything?
124
00:04:34,200 --> 00:04:35,600
[Sara] Honey gold.
125
00:04:35,600 --> 00:04:37,066
-You work here.
-I do.
126
00:04:37,066 --> 00:04:38,000
And what type of art is it?
127
00:04:38,000 --> 00:04:39,767
You're gonna see art
from ancient history
128
00:04:39,767 --> 00:04:41,567
all the way
to contemporary art.
129
00:04:41,567 --> 00:04:43,100
[man 2] The Brooks brings
people to Loaf
130
00:04:43,100 --> 00:04:44,767
and Loaf brings
people to the Brooks.
131
00:04:44,767 --> 00:04:46,800
[Kale]
Chickpea salad sandwich.
132
00:04:46,800 --> 00:04:48,800
I have
the chickpea salad sandwich.
133
00:04:48,800 --> 00:04:51,233
I can definitely tell
the freshness.
134
00:04:52,467 --> 00:04:54,367
I take it that these chickpeas
were rehydrated.
135
00:04:54,367 --> 00:04:56,500
Yeah, we cook 'em with just
a little bit of baking soda.
136
00:04:56,500 --> 00:04:59,867
Cucumber, salted lemons,
finely-mandolined garlic.
137
00:04:59,867 --> 00:05:01,100
Got some green onions here.
138
00:05:01,100 --> 00:05:03,166
Little vegannaise, tahini.
139
00:05:03,166 --> 00:05:05,000
Bro, you are
flavor-bombing this thing.
140
00:05:05,000 --> 00:05:07,100
[Kale] These are shallots,
fresh dill,
141
00:05:07,100 --> 00:05:08,767
a ras el hanout spice blend.
142
00:05:08,767 --> 00:05:09,867
Definitely taking it African.
143
00:05:09,867 --> 00:05:12,066
[Kale] Lemon zest, some
fresh-squeezed lemon juice.
144
00:05:12,066 --> 00:05:14,900
[Guy] A little salt and
a little bit of olive oil.
145
00:05:14,900 --> 00:05:16,100
Mmm-hmm. Mix everything.
146
00:05:16,100 --> 00:05:18,200
And I usually let it sit for
about an hour in the fridge.
147
00:05:18,200 --> 00:05:19,400
Do we do a side with this?
148
00:05:19,400 --> 00:05:22,166
[Kale] Falafels are the big
vegan menu item.
149
00:05:22,166 --> 00:05:24,300
So you're just gonna bust out
some falafel now?
150
00:05:24,300 --> 00:05:27,867
Yeah. Garlic, green onions,
parsley, cilantro,
151
00:05:27,867 --> 00:05:31,500
salt, cumin, coriander,
and white pepper,
lemon juice.
152
00:05:31,500 --> 00:05:33,667
Blend all this up
into kind of a little pesto.
153
00:05:33,667 --> 00:05:37,700
It's about 40% chickpea,
60% black-eyed peas.
154
00:05:37,700 --> 00:05:39,567
[Guy] Really? You're much more
aggressive than I expected.
155
00:05:39,567 --> 00:05:41,867
[Kale] Scoop it out and
drop it right in the fryer.
156
00:05:41,867 --> 00:05:44,200
Then we make a zhug
with collard greens.
157
00:05:44,200 --> 00:05:46,333
-A what?
-It's like
a pesto-y hot sauce.
158
00:05:47,500 --> 00:05:49,000
-Olive oil, some...
-Serranos.
159
00:05:49,000 --> 00:05:52,200
Serranos. Garlic.
Blend that up.
160
00:05:52,200 --> 00:05:53,900
Cooked-down collard greens.
161
00:05:53,900 --> 00:05:55,567
Add a little bit of
the pot liquor in there.
162
00:05:55,567 --> 00:05:59,567
Cumin right here, coriander,
cardamom, lemon juice, salt.
163
00:06:03,100 --> 00:06:04,367
There's a lot goin' on
there, buddy.
164
00:06:04,367 --> 00:06:06,667
[Kale stammering]
Let's fly the fra--
Fry the fra-ruffle--
165
00:06:06,667 --> 00:06:08,667
Let's fly the-- Let--
Let's just cook it.
166
00:06:08,667 --> 00:06:12,266
Yeah. Texas toast, arugula,
chickpea salad, green onion,
167
00:06:12,266 --> 00:06:14,767
hit with some bread,
side of our falafel.
168
00:06:16,467 --> 00:06:18,100
There's a lot of flavor
in that falafel.
169
00:06:18,100 --> 00:06:20,600
Look how gorgeous that is.
170
00:06:20,600 --> 00:06:23,100
There are little flavor
explosions happening.
171
00:06:23,100 --> 00:06:24,900
Boom, you get a little
snap of some cucumber.
172
00:06:24,900 --> 00:06:27,100
Boom, you get a little
raw garlic.
173
00:06:27,100 --> 00:06:30,300
You take what's ordinary
and push the boundary on it.
174
00:06:30,300 --> 00:06:32,400
I mean, it's a really big
flavor profile.
175
00:06:32,400 --> 00:06:33,867
-Well done.
-Thank you so much.
176
00:06:34,767 --> 00:06:36,567
Vegan chickpea salad sandwich.
177
00:06:36,567 --> 00:06:39,967
It's creamy, but then
every so often, you get spice.
178
00:06:39,967 --> 00:06:42,567
[man] My favorite part about
the falafel was the zhug.
It was fire.
179
00:06:42,567 --> 00:06:43,767
What's your favorite thing
on the menu?
180
00:06:43,767 --> 00:06:46,400
-Chickpea sandwich.
-Mind-blowing
chickpea sandwich.
181
00:06:46,400 --> 00:06:48,367
Carrot caprese for you.
182
00:06:48,367 --> 00:06:50,000
It's a very unique situation.
183
00:06:50,000 --> 00:06:51,100
I don't know
where they're gonna put it.
184
00:06:51,100 --> 00:06:52,467
Seriously. The statue of you.
185
00:06:52,467 --> 00:06:54,934
-[laughing]
-It's gonna be right out
there on the lawn.
186
00:06:56,900 --> 00:07:01,000
[Guy] Up next,
a multi-generational gem
up in Calgary...
187
00:07:01,000 --> 00:07:02,266
Once I heard the story
about your dad
188
00:07:02,266 --> 00:07:04,100
and about you and how this
was passed down, I said,
189
00:07:04,100 --> 00:07:05,266
"Okay. I gotta go
check it out."
190
00:07:05,266 --> 00:07:08,000
...putting out all kinds of
mouth-watering Mexican.
191
00:07:08,000 --> 00:07:10,033
It's just a flavor bomb
in itself.
192
00:07:15,166 --> 00:07:17,800
So, I'm here in
the Bowness neighborhood
of Calgary, Alberta,
193
00:07:17,800 --> 00:07:21,000
to check out a restaurant,
and you're gonna love this,
three generations.
194
00:07:21,000 --> 00:07:22,400
And what kind of restaurant
are they runnin'
195
00:07:22,400 --> 00:07:23,767
up here in Calgary, Alberta?
196
00:07:23,767 --> 00:07:25,367
Go ahead,
talk amongst yourselves.
197
00:07:25,367 --> 00:07:28,567
No, not Chinese. Of course
there's always great Chinese
up in Canada.
198
00:07:28,567 --> 00:07:31,767
No, no, not French 'cause
that's too easy. Come on.
199
00:07:31,767 --> 00:07:34,000
You're right. Mexican.
200
00:07:34,000 --> 00:07:36,367
Mexican in Canada?
Are you kidding me?
201
00:07:36,367 --> 00:07:37,533
Welcome to Salt & Pepper.
202
00:07:39,367 --> 00:07:42,066
[man] Fish tacos, please,
on the fly.
203
00:07:42,066 --> 00:07:45,266
To me, it's the most
authentic Mexican food.
204
00:07:45,266 --> 00:07:46,667
The flavors are unmatched.
205
00:07:46,667 --> 00:07:48,166
Beef fajitas.
206
00:07:48,166 --> 00:07:50,100
The three generations
are amazing.
207
00:07:50,100 --> 00:07:54,667
We have Alex and Alex
and Silvio.
208
00:07:54,667 --> 00:07:57,700
[Guy] It's the grandfather-
father-son trifecta,
209
00:07:57,700 --> 00:07:58,700
and they've been
giving Canadians
210
00:07:58,700 --> 00:08:01,066
the flavors from
Silvio Solano's homeland
211
00:08:01,066 --> 00:08:02,967
since he opened in 1988.
212
00:08:02,967 --> 00:08:04,200
Where are you from originally?
213
00:08:04,200 --> 00:08:06,467
-Oaxaca.
-What kind of Mexican food
are we doing?
214
00:08:06,467 --> 00:08:07,667
Most of it traditional.
215
00:08:07,667 --> 00:08:09,667
From all over
the Mexican world.
216
00:08:09,667 --> 00:08:11,266
-You're taking the best
from around Mexico.
-Exactly.
217
00:08:12,467 --> 00:08:14,767
I've had almost everything
on the entire menu
218
00:08:14,767 --> 00:08:16,100
and it's always changing, too.
219
00:08:16,100 --> 00:08:17,367
Chilaquiles pick up.
220
00:08:17,367 --> 00:08:19,000
I had the chilaquiles today.
221
00:08:19,000 --> 00:08:20,767
It's like
a corn chips casserole
222
00:08:20,767 --> 00:08:22,967
with some melted cheese
223
00:08:22,967 --> 00:08:24,400
and pickled onion, too.
224
00:08:24,400 --> 00:08:25,567
Magic on a plate.
225
00:08:25,567 --> 00:08:27,266
-What are we making now?
-Green chilaquiles.
226
00:08:27,266 --> 00:08:28,767
Start with a mirepoix.
227
00:08:28,767 --> 00:08:29,867
Is this a stick?
228
00:08:29,867 --> 00:08:31,100
Yes, it is.
229
00:08:31,100 --> 00:08:32,867
[laughing]
230
00:08:33,867 --> 00:08:35,467
-[Guy] Tomato sauce.
-Cayenne.
231
00:08:35,467 --> 00:08:37,700
Oregano, salt and pepper.
232
00:08:37,700 --> 00:08:40,800
-Garlic, chili powder,
cumino and...
-Sí, Señor.
233
00:08:40,800 --> 00:08:42,166
Turmeric.
234
00:08:42,166 --> 00:08:44,000
[Guy] And this right here
is just cooked chicken thigh
and breast?
235
00:08:44,000 --> 00:08:46,166
-That's right.
-This will just start
to shred apart
236
00:08:46,166 --> 00:08:47,200
as it cooks inside.
237
00:08:47,200 --> 00:08:48,800
Right, and that's why
we use this.
238
00:08:48,800 --> 00:08:50,367
'Cause if we use the, like,
metal spoon,
239
00:08:50,367 --> 00:08:52,467
it'll start cutting it up
too soon. That's why.
240
00:08:53,367 --> 00:08:55,767
[Guy] How long are we gonna
let this stew down?
241
00:08:55,767 --> 00:08:56,867
Twenty-five minutes.
242
00:08:56,867 --> 00:08:58,166
Add just a little bit
of water.
243
00:08:58,166 --> 00:08:59,900
[Guy] And that's all
she wrote.
244
00:08:59,900 --> 00:09:02,667
[Alex] For the chile verde
sauce, we blend onions...
245
00:09:02,667 --> 00:09:04,166
Grilled garlic and jalapeño.
246
00:09:04,166 --> 00:09:05,367
[Alex] A lot of cilantro.
247
00:09:05,367 --> 00:09:08,000
And then the tomatillos
that have been grilled
248
00:09:08,000 --> 00:09:09,867
and then boiled
in a little bit of water,
249
00:09:09,867 --> 00:09:10,767
so all that juice
goes in together.
250
00:09:10,767 --> 00:09:11,800
-All the flavor.
-That's right.
251
00:09:11,800 --> 00:09:13,967
-[Alex] Pepper and salt.
-And a touch of water.
252
00:09:15,667 --> 00:09:16,567
Uh, what do we have next?
253
00:09:16,567 --> 00:09:17,700
[Alex] Very basic cheese.
254
00:09:17,700 --> 00:09:19,667
We've got the milk up to temp.
255
00:09:19,667 --> 00:09:20,767
-What temp?
-100 degrees.
256
00:09:20,767 --> 00:09:22,600
-Lime juice?
-Lime juice,
a little bit of vinegar.
257
00:09:22,600 --> 00:09:25,000
[Guy] Let this curdle and then
we're just gonna separate it.
258
00:09:25,000 --> 00:09:26,367
[Alex] Squeeze out
any last liquid
259
00:09:26,367 --> 00:09:27,767
-and add salt.
-Let it rest
260
00:09:27,767 --> 00:09:29,200
-to be ready for service.
-Yes.
261
00:09:29,200 --> 00:09:31,166
[Guy] Let's see this.
Your butter's on.
262
00:09:31,166 --> 00:09:33,467
A little cilantro
and onion mixture?
263
00:09:33,467 --> 00:09:35,367
Interesting. Haven't seen
this happen.
264
00:09:35,367 --> 00:09:37,567
[Alex] Chicken,
and then the salsa.
265
00:09:37,567 --> 00:09:40,066
-And then the tortillas.
-This is when
the magic happens.
266
00:09:40,066 --> 00:09:43,100
So you take these chips
and you dump 'em
right into the salsa.
267
00:09:43,100 --> 00:09:45,166
Toss this around and they're
almost gonna get a little wet.
268
00:09:45,166 --> 00:09:47,600
It is
a combination between, like,
269
00:09:47,600 --> 00:09:50,467
a deconstructed enchilada
meets a...
270
00:09:50,467 --> 00:09:51,967
-Soggy nacho?
-Soggy nacho, thank you.
271
00:09:51,967 --> 00:09:54,000
[Alex] We just plate it.
Mozzarella.
272
00:09:54,000 --> 00:09:55,367
And then into the salamander.
273
00:09:55,367 --> 00:09:56,734
Gotta brown that cheese
a little bit.
274
00:09:57,367 --> 00:09:59,000
[Alex] With beans
and rice, crema.
275
00:09:59,000 --> 00:10:00,467
More of the cilantro
and onions.
276
00:10:00,467 --> 00:10:01,400
[Alex] Pickled onions.
277
00:10:01,400 --> 00:10:02,567
A bit of the queso fresco.
278
00:10:02,567 --> 00:10:04,667
-And that's all she wrote.
-No we're gonna keep going in.
279
00:10:04,667 --> 00:10:05,567
[Guy] Oh, and one chip.
280
00:10:05,567 --> 00:10:07,133
-We got one.
-One crispy chip.
281
00:10:09,567 --> 00:10:11,033
Bury me in this.
282
00:10:12,500 --> 00:10:15,300
This is great. You get a lot
of great tang, a lot of acid.
283
00:10:15,300 --> 00:10:17,467
You get, you know,
the tender chicken.
284
00:10:18,367 --> 00:10:20,533
-Yeah. Excellent.
-Thank you.
285
00:10:22,367 --> 00:10:24,166
The chilaquiles verde.
286
00:10:24,166 --> 00:10:26,367
[woman] The chilaquiles
is my favorite dish.
287
00:10:26,367 --> 00:10:28,667
The chicken is super moist
288
00:10:28,667 --> 00:10:29,967
and very flavorful.
289
00:10:29,967 --> 00:10:31,900
It's the spicing
and the flavors
290
00:10:31,900 --> 00:10:33,767
that connect with your mouth.
291
00:10:33,767 --> 00:10:35,867
-Connect with your mouth?
-Seriously.
292
00:10:35,867 --> 00:10:39,467
I've been coming
to Salt & Pepper for
a little over 10 years now.
293
00:10:39,467 --> 00:10:41,166
[Guy] Why is it called
Salt & Pepper?
294
00:10:41,166 --> 00:10:43,867
We buy restaurant
with this name.
295
00:10:43,867 --> 00:10:45,100
And you kept the sign?
296
00:10:45,100 --> 00:10:47,100
Yeah, they didn't have money
to change it.
297
00:10:47,100 --> 00:10:49,567
[woman] Honestly, the menu
is so great,
298
00:10:49,567 --> 00:10:51,066
it's hard to pick just one,
299
00:10:51,066 --> 00:10:53,367
but the combination platter
you get to try
300
00:10:53,367 --> 00:10:54,867
a little bit of everything.
301
00:10:54,867 --> 00:10:56,200
[woman 2] I need a taco
for the combo.
302
00:10:56,200 --> 00:10:58,000
This is spectacular.
303
00:10:58,000 --> 00:11:00,834
That's what I'm gonna do
for you. Don't go anywhere.
304
00:11:03,066 --> 00:11:03,967
-How old are you?
-I'm not older than you.
305
00:11:03,967 --> 00:11:05,867
-No, I don't believe you.
-I'm 60.
306
00:11:05,867 --> 00:11:08,367
Eat more frijoles.
307
00:11:08,367 --> 00:11:09,367
[all laugh]
308
00:11:09,367 --> 00:11:11,567
-He's 92.
-No, you're not.
309
00:11:11,567 --> 00:11:13,367
Yeah, I drink more tequila,
310
00:11:13,367 --> 00:11:14,667
I live to 100.
311
00:11:14,667 --> 00:11:16,300
One hundred, okay.
So, back to you, folks,
312
00:11:16,300 --> 00:11:18,700
with more frijoles,
more tequila,
313
00:11:18,700 --> 00:11:20,200
and more tortilla.
I don't know.
314
00:11:20,200 --> 00:11:21,367
-Right.
-Ninety-two?
315
00:11:22,767 --> 00:11:25,100
Welcome back. Triple-D hanging
out in Calgary.
316
00:11:25,100 --> 00:11:26,800
-People in Calgary
are Calgarian?
-They are.
317
00:11:26,800 --> 00:11:28,266
Calgarian. It's very noble.
318
00:11:28,266 --> 00:11:29,900
Which is the story
of this family.
319
00:11:29,900 --> 00:11:31,467
His pop comes from Mexico.
320
00:11:31,467 --> 00:11:33,166
Here to Calgary in the '70s.
321
00:11:33,166 --> 00:11:34,767
You have your kids now,
322
00:11:34,767 --> 00:11:36,900
and the three generations
are running this joint.
323
00:11:36,900 --> 00:11:38,100
Salt & Pepper.
324
00:11:38,100 --> 00:11:40,200
I'm Mexican.
I know about Mexican food.
325
00:11:40,200 --> 00:11:42,000
When I try
the food here, I say,
326
00:11:42,000 --> 00:11:43,367
"Oh, my God, this is amazing."
327
00:11:43,367 --> 00:11:44,700
The combination poblano.
328
00:11:44,700 --> 00:11:46,600
[man] I got
a combination plate,
329
00:11:46,600 --> 00:11:48,367
which had chile relleno,
330
00:11:48,367 --> 00:11:50,867
enchilada with mole,
331
00:11:50,867 --> 00:11:52,767
and carnitas taco. I love it.
332
00:11:52,767 --> 00:11:54,100
How we starting
things off, Alex?
333
00:11:54,100 --> 00:11:55,367
-Carnitas for the tacos.
-Okay.
334
00:11:55,367 --> 00:11:57,400
Pork shoulder cuts,
black pepper,
335
00:11:57,400 --> 00:11:58,967
oregano, cumin.
336
00:11:58,967 --> 00:12:00,567
Garlic powder. Canela.
337
00:12:00,567 --> 00:12:02,066
-Sì.
-Huh?
338
00:12:02,066 --> 00:12:03,567
-Huh?
-Muy bien.
339
00:12:03,567 --> 00:12:04,767
I don't know how
to say "clovalito."
340
00:12:04,767 --> 00:12:05,967
-Clavos.
-Clavos.
341
00:12:05,967 --> 00:12:08,300
-Onion, garlic.
-Orange.
342
00:12:08,300 --> 00:12:10,266
-Lime juice.
-Cola with the sugar.
343
00:12:10,266 --> 00:12:12,066
Lard and salt.
344
00:12:12,066 --> 00:12:13,567
And hit it with the liquid
and braise it?
345
00:12:13,567 --> 00:12:15,066
-Exactly. Yeah.
-Okay.
346
00:12:15,066 --> 00:12:17,467
This manteca we've been using
for about a year-and-a-half.
347
00:12:17,467 --> 00:12:18,967
[Guy] It's just a flavor bomb
in itself.
348
00:12:18,967 --> 00:12:21,166
-Slow roasted for how long?
-Three hours.
349
00:12:21,166 --> 00:12:22,967
[Guy] Then take it
off the bone
350
00:12:22,967 --> 00:12:24,867
to separate the fat,
shred the meat.
351
00:12:24,867 --> 00:12:27,000
[Alex] We add a little bit of
the juices from the marinade.
352
00:12:27,000 --> 00:12:28,100
[Guy] What are we gonna
work on next?
353
00:12:28,100 --> 00:12:30,066
We're gonna do the mole
that goes on the enchilada
354
00:12:30,066 --> 00:12:31,300
on the combination platter.
355
00:12:31,300 --> 00:12:33,166
[Guy] And the enchilada
is stuffed with the chicken
that we made
356
00:12:33,166 --> 00:12:34,500
-for the chilaquiles.
-Exactly.
357
00:12:34,500 --> 00:12:36,066
-Starting to figure
this guy out.
-Wow.
358
00:12:36,066 --> 00:12:37,200
[Guy] Little oil.
359
00:12:37,200 --> 00:12:38,867
-[Alex] That's a mole paste.
-Got it.
360
00:12:38,867 --> 00:12:40,567
Cocoa powder, sugar.
361
00:12:40,567 --> 00:12:42,467
And tomato, water.
362
00:12:42,467 --> 00:12:45,100
-Paprika, garlic powder.
-Canela?
363
00:12:45,100 --> 00:12:47,166
-With the little string
so you can find it.
-That's right.
364
00:12:47,166 --> 00:12:49,667
[Alex] Black pepper,
Mexican chile powder,
365
00:12:49,667 --> 00:12:52,467
ground cloves, cayenne, cumin.
366
00:12:52,467 --> 00:12:55,100
-Bay leaf.
-Chicken baste, salt.
367
00:12:55,100 --> 00:12:56,567
-Give it a lot
of volume of water.
-More water to that.
368
00:12:56,567 --> 00:12:58,166
[Guy] We're gonna let this
cook down how long, Chef?
369
00:12:58,166 --> 00:12:59,567
[Alex] Three hours.
370
00:12:59,567 --> 00:13:00,734
Next is the chile relleno?
371
00:13:00,734 --> 00:13:02,467
-Yes. We're gonna make
the tomato sauce first.
-Got it.
372
00:13:02,467 --> 00:13:04,000
-Oil.
-The mirepoix.
373
00:13:04,000 --> 00:13:07,200
Tomato sauce, water,
and then pepper, salt.
374
00:13:07,200 --> 00:13:08,166
[Guy] Granulated garlic.
375
00:13:08,166 --> 00:13:09,266
-Ground clove.
-Cloves.
376
00:13:09,266 --> 00:13:10,900
[Alex] Paprika and oregano.
377
00:13:10,900 --> 00:13:12,767
-[Guy] Sugar.
-Cinnamon sticks.
378
00:13:12,767 --> 00:13:14,800
Gonna stir it up and then
we're gonna let it simmer.
379
00:13:14,800 --> 00:13:16,000
Oh! New stick!
380
00:13:16,000 --> 00:13:17,767
-No, it's...
-Big one.
381
00:13:18,567 --> 00:13:19,800
[Guy] Let that cook down.
382
00:13:19,800 --> 00:13:21,266
Last we gotta do
the chile relleno.
383
00:13:21,266 --> 00:13:23,266
Okay. Our peppers have been
peeled and de-seeded.
384
00:13:23,266 --> 00:13:24,367
Mozzarella.
385
00:13:24,367 --> 00:13:25,767
[Guy] Dipped in
a little bit of flour.
386
00:13:25,767 --> 00:13:27,000
So we're not
deep-frying these?
387
00:13:27,000 --> 00:13:29,100
They were deep-fried before
just to get the blistering.
388
00:13:29,100 --> 00:13:31,266
But now we're gonna do like
a pancake on the flat top.
389
00:13:31,266 --> 00:13:33,266
-Dip it in the meringue.
-Really?
390
00:13:33,266 --> 00:13:34,867
And it doesn't
take down the puffiness?
391
00:13:34,867 --> 00:13:36,166
[Alex] Uh, as it cooks
a little bit,
392
00:13:36,166 --> 00:13:37,467
it actually keeps them firm.
393
00:13:37,467 --> 00:13:38,800
Then we fold it over,
and then again.
394
00:13:38,800 --> 00:13:40,066
Let's bring it together.
395
00:13:40,066 --> 00:13:42,367
This is the chicken filling
with the tortilla round it
396
00:13:42,367 --> 00:13:43,367
for an enchilada.
397
00:13:43,367 --> 00:13:45,166
-The chile relleno.
-And the carnitas.
398
00:13:45,166 --> 00:13:46,400
[Guy] The mango salsa.
399
00:13:46,400 --> 00:13:48,000
Pickled onions.
The tomato sauce.
400
00:13:48,000 --> 00:13:49,200
And the chile relleno.
401
00:13:49,200 --> 00:13:50,867
Crema, cilantro.
402
00:13:50,867 --> 00:13:53,166
And then a little bit of
the mole on the enchilada?
403
00:13:53,166 --> 00:13:55,200
Then some sesame seeds
that have been toasted.
404
00:13:55,200 --> 00:13:57,567
The cheese.
What are you gonna do?
405
00:13:57,567 --> 00:13:58,667
[taps fork rhythmically]
406
00:14:05,700 --> 00:14:07,567
It's not a big, round platter
407
00:14:07,567 --> 00:14:09,867
covered in cheese,
a bunch of sauce.
408
00:14:09,867 --> 00:14:11,367
It really makes you think that
409
00:14:11,367 --> 00:14:13,467
each one was
individually made.
410
00:14:13,467 --> 00:14:15,266
Chile rellenos.
411
00:14:15,266 --> 00:14:16,567
I love this grilled style.
412
00:14:16,567 --> 00:14:18,700
And that's a really good cook
on a carnitas.
413
00:14:18,700 --> 00:14:20,600
You get the citrus,
and you get the clove,
414
00:14:20,600 --> 00:14:22,266
and you get all that garlic
and onion.
415
00:14:22,266 --> 00:14:23,166
Everything coming together.
416
00:14:23,166 --> 00:14:24,667
Tons of tradition
inside of this.
417
00:14:25,867 --> 00:14:26,900
Combination ready.
418
00:14:26,900 --> 00:14:30,066
The carnitas taco, it has
the real Mexican taste.
419
00:14:30,066 --> 00:14:32,000
Mole is absolutely fantastic.
420
00:14:32,000 --> 00:14:33,800
I like the combination
of everything together.
421
00:14:33,800 --> 00:14:36,800
But the chile relleno is my
very favorite. It's delicious.
422
00:14:36,800 --> 00:14:38,100
Guacamole going, please.
423
00:14:38,100 --> 00:14:39,500
[man] A lot of other places
you go to,
424
00:14:39,500 --> 00:14:41,467
it's all spicy
and a whole lot of garlic,
425
00:14:41,467 --> 00:14:42,567
which you don't get here.
426
00:14:42,567 --> 00:14:44,100
A dish you can actually taste
all the ingredients.
427
00:14:44,100 --> 00:14:45,300
-[woman] Yes.
-[man] You can taste it all.
428
00:14:45,300 --> 00:14:47,667
This is the spot you wanna
be at. Absolutely amazing.
429
00:14:47,667 --> 00:14:49,500
Once I heard the story
about your dad,
430
00:14:49,500 --> 00:14:51,367
and about you
and how this was passed down,
431
00:14:51,367 --> 00:14:52,600
I said, "Okay. I gotta
go check it out."
432
00:14:52,600 --> 00:14:54,333
-And it was a great visit.
-Thank you.
433
00:14:56,367 --> 00:14:57,567
Coming up...
434
00:14:57,567 --> 00:15:00,200
A real-deal British pub
in Broomfield, Colorado...
435
00:15:00,200 --> 00:15:01,100
Wow!
436
00:15:01,100 --> 00:15:02,867
...serving up the spirits...
437
00:15:02,867 --> 00:15:04,767
Tough job right there, pal.
438
00:15:04,767 --> 00:15:06,300
-...sweets...
-That's great.
439
00:15:06,300 --> 00:15:08,066
...and a sandwich staple.
440
00:15:08,066 --> 00:15:09,634
Spot-on corned beef.
441
00:15:14,266 --> 00:15:16,667
I'm here in Broomfield,
Colorado,
442
00:15:16,667 --> 00:15:18,367
right between Denver
and Boulder to check out
443
00:15:18,367 --> 00:15:19,967
this restaurant
that's connected to an inn.
444
00:15:19,967 --> 00:15:21,667
Well, see,
it was an inn first.
445
00:15:21,667 --> 00:15:23,166
Then they said,
"Well, we gotta have a pub."
446
00:15:23,166 --> 00:15:25,100
If you're gonna have a pub,
you're gonna have
a restaurant.
447
00:15:25,100 --> 00:15:26,367
So, I gotta check it out.
448
00:15:26,367 --> 00:15:27,967
This is Burns Pub
and restaurant.
449
00:15:30,667 --> 00:15:32,800
Fire, table one,
shepherd's pie.
450
00:15:32,800 --> 00:15:34,967
-A great local joint.
-Wow, awesome.
451
00:15:34,967 --> 00:15:36,066
It is awesome.
452
00:15:36,066 --> 00:15:38,667
It's what you would expect
to find if you were in the UK.
453
00:15:38,667 --> 00:15:40,000
[man] Fish and chips.
454
00:15:40,000 --> 00:15:41,667
[Guy] Do you walk
and feel like
455
00:15:41,667 --> 00:15:43,066
-you're kind of transported?
-Oh, for sure.
456
00:15:43,066 --> 00:15:44,200
[Guy] That feeling comes from
457
00:15:44,200 --> 00:15:46,500
London-born chef Tracey Scalia
458
00:15:46,500 --> 00:15:48,166
and her brother Jonathan Odde,
459
00:15:48,166 --> 00:15:50,467
who set out to create
an escape to Britain
460
00:15:50,467 --> 00:15:53,000
right next to
a little Colorado airport.
461
00:15:53,000 --> 00:15:54,667
So, how did
the business start?
462
00:15:54,667 --> 00:15:58,100
My father and mother
purchased it as an inn.
463
00:15:58,100 --> 00:15:59,800
I actually started the pub.
464
00:15:59,800 --> 00:16:02,066
Tracey came on
shortly after that.
465
00:16:02,066 --> 00:16:05,967
Our whole point was to show
Americans that British food is
466
00:16:05,967 --> 00:16:07,934
better than the reputation.
467
00:16:08,467 --> 00:16:09,600
What are we gonna make today?
468
00:16:09,600 --> 00:16:11,100
Our signature Reuben.
469
00:16:11,100 --> 00:16:12,467
Reuben, table two.
470
00:16:12,467 --> 00:16:14,767
[man] The Reuben, it's really,
really thick-cut corned beef.
471
00:16:14,767 --> 00:16:16,166
It melts in your mouth.
472
00:16:16,166 --> 00:16:18,166
[woman] The chips,
really crisp on the outside,
473
00:16:18,166 --> 00:16:20,700
soft inside. Really good.
474
00:16:20,700 --> 00:16:22,667
[Guy] Walk me through this.
I loved corned beef.
475
00:16:22,667 --> 00:16:25,467
So, with the brine, add salt
to our pot of water.
476
00:16:25,467 --> 00:16:26,567
-Brown sugar.
-Some brown sugar.
477
00:16:26,567 --> 00:16:28,367
Aerating salt, cinnamon.
478
00:16:28,367 --> 00:16:30,066
Bay leaf, allspice.
479
00:16:30,066 --> 00:16:31,567
-Mustard seed.
-Mustard seed. Nutmeg.
480
00:16:31,567 --> 00:16:33,900
Ginger, ground black pepper.
481
00:16:33,900 --> 00:16:35,367
Steep, 15, 20 minutes.
482
00:16:35,367 --> 00:16:37,867
-And then you'll hit it
with the ice to cool it down.
-Yes.
483
00:16:37,867 --> 00:16:39,800
-How long's this
gonna brine for?
-Fourteen days, actually.
484
00:16:39,800 --> 00:16:41,066
-Really?
-Yeah.
485
00:16:41,066 --> 00:16:42,767
[Tracey] So, we're gonna
rinse 'em.
486
00:16:42,767 --> 00:16:44,166
Add a little bit of pepper.
487
00:16:44,166 --> 00:16:45,767
This is instant coffee.
488
00:16:45,767 --> 00:16:46,667
[Guy] A bunch of beer.
489
00:16:46,667 --> 00:16:47,800
-[Tracey] We use a stout.
-Okay.
490
00:16:47,800 --> 00:16:49,266
Plenty of whiskey.
491
00:16:49,266 --> 00:16:50,767
[Guy] I've made
a lot of corned beef,
492
00:16:50,767 --> 00:16:52,867
and I have not
put whiskey. Wow!
493
00:16:52,867 --> 00:16:55,000
Does your brother know that
you're blowing through
the inventory
494
00:16:55,000 --> 00:16:56,166
-like this?
-[laughs]
495
00:16:56,166 --> 00:16:58,400
-And some water.
-We cover it with foil
496
00:16:58,400 --> 00:17:00,567
-and then we cook it
for about four hours.
-All right.
497
00:17:00,567 --> 00:17:02,767
We're going to make homemade
Thousand Island dressing.
498
00:17:02,767 --> 00:17:04,567
Mayo, ketchup.
499
00:17:04,567 --> 00:17:06,867
-Pickle relish, lemon juice.
-And some salt.
500
00:17:06,867 --> 00:17:09,367
And then stir it up
and it's ready to go.
501
00:17:09,367 --> 00:17:11,567
So, chips.
Super-important in Britain.
502
00:17:11,567 --> 00:17:14,100
After they've
soaked overnight,
503
00:17:14,100 --> 00:17:16,300
we blanch them at a little bit
lower temperature
504
00:17:16,300 --> 00:17:18,166
-and set 'em aside.
-Got it.
505
00:17:18,166 --> 00:17:19,767
-Ready for your sandwich?
-Yes, Chef.
506
00:17:19,767 --> 00:17:21,166
Corned beef's ready to go.
507
00:17:21,867 --> 00:17:23,200
[Guy] This is really brined.
508
00:17:23,200 --> 00:17:25,100
Texturally,
there's a difference.
509
00:17:25,100 --> 00:17:26,200
[Tracey] Put this on here.
510
00:17:26,200 --> 00:17:27,667
Bread, do a little bit
of butter.
511
00:17:27,667 --> 00:17:28,800
Pop it on the grill.
512
00:17:28,800 --> 00:17:30,767
A little bit of water
to keep it moist.
513
00:17:30,767 --> 00:17:32,900
Kraut. Two pieces
of Swiss cheese.
514
00:17:32,900 --> 00:17:34,200
Take our Thousand.
515
00:17:34,200 --> 00:17:35,800
Once that's all melted,
516
00:17:35,800 --> 00:17:37,400
we just pop it right here
on the sandwich.
517
00:17:37,400 --> 00:17:38,900
Cover that bad boy up.
518
00:17:38,900 --> 00:17:40,166
Chips are good.
519
00:17:40,166 --> 00:17:41,867
Toss 'em in a little bit
of kosher salt.
520
00:17:41,867 --> 00:17:43,066
There you are.
521
00:17:44,467 --> 00:17:47,100
That's a really good
corned beef sandwich.
522
00:17:47,100 --> 00:17:49,100
You put it
on that brine long enough
523
00:17:49,100 --> 00:17:51,500
that it really did
pull out the moisture
524
00:17:51,500 --> 00:17:53,700
so you get, texturally,
525
00:17:53,700 --> 00:17:55,133
spot-on corned beef.
526
00:17:56,567 --> 00:17:58,800
The fries are authentic.
527
00:17:58,800 --> 00:18:00,400
-[groans]
-[chuckles]
528
00:18:00,400 --> 00:18:02,400
Buttering up the bread
for the Reuben.
529
00:18:02,400 --> 00:18:04,567
It's awesome.
It's an amazing classic.
530
00:18:04,567 --> 00:18:06,367
[woman] When you bite into it,
531
00:18:06,367 --> 00:18:08,900
you're just savoring
every little experience
532
00:18:08,900 --> 00:18:10,967
in your mouth.
It's just really good.
533
00:18:10,967 --> 00:18:12,166
[man] You can have your meal,
534
00:18:12,166 --> 00:18:14,667
you can have
your after-dinner drinks.
What more do you need?
535
00:18:14,667 --> 00:18:16,000
[Guy] How many
different whiskeys?
536
00:18:16,000 --> 00:18:17,400
[Jonathan] There's close
to 600 whiskeys.
537
00:18:17,400 --> 00:18:19,000
Tough job right there, pal.
538
00:18:19,000 --> 00:18:20,567
-Yeah.
-Tasting those and...
539
00:18:20,567 --> 00:18:22,066
-Man, I tell you.
-Wow.
540
00:18:22,066 --> 00:18:23,200
Am I gonna be able
to put this on the menu?
541
00:18:23,200 --> 00:18:24,266
Let me try some more of that.
542
00:18:24,266 --> 00:18:25,400
It's hard to get out of bed
every day. Yeah.
543
00:18:25,400 --> 00:18:27,467
How many whiskeys
have you tried?
544
00:18:27,467 --> 00:18:29,200
-[friend laughs]
-Fifty-ish.
545
00:18:29,200 --> 00:18:31,500
[man] I came the first time
for the whiskey
546
00:18:31,500 --> 00:18:32,867
and I keep coming back
for the food.
547
00:18:32,867 --> 00:18:35,000
[Jonathan] Sticky toffee
pudding here.
548
00:18:35,000 --> 00:18:36,600
The sticky toffee pudding,
it's really, really,
549
00:18:36,600 --> 00:18:38,567
like, a good balance of sweet
550
00:18:38,567 --> 00:18:39,567
and a little bit salty.
551
00:18:39,567 --> 00:18:42,000
It's got
this beautiful soft texture,
552
00:18:42,000 --> 00:18:43,867
and kind of crispy
around the edges.
553
00:18:43,867 --> 00:18:45,100
It's really good.
554
00:18:45,100 --> 00:18:46,600
-What are we making?
-We're making
555
00:18:46,600 --> 00:18:48,100
a traditional
sticky toffee pudding.
556
00:18:48,100 --> 00:18:49,000
All right, let's see it.
557
00:18:49,000 --> 00:18:51,066
We start out with butter,
brown sugar.
558
00:18:51,066 --> 00:18:52,667
Once those
are creamed together,
559
00:18:52,667 --> 00:18:54,767
we add molasses,
vanilla and...
560
00:18:54,767 --> 00:18:56,367
-And soy sauce.
-[record scratch]
561
00:18:56,367 --> 00:18:58,266
[Tracey chuckles]
And dark corn syrup.
562
00:18:58,266 --> 00:19:00,300
-Baking powder and some flour.
-Got it.
563
00:19:00,300 --> 00:19:02,200
I use dates. You chop 'em up.
564
00:19:02,200 --> 00:19:04,600
Baking soda
with boiling water.
565
00:19:04,600 --> 00:19:07,100
Once they're soft,
I pulse them a little bit.
566
00:19:07,100 --> 00:19:09,433
So that's where the sticky
kinda comes from.
567
00:19:10,367 --> 00:19:11,867
[sucks in, exhales]
568
00:19:12,800 --> 00:19:13,800
Grease 'em up good.
569
00:19:13,800 --> 00:19:15,400
Fill 'em about two-thirds way.
570
00:19:15,400 --> 00:19:16,967
Bake it at about 350
571
00:19:16,967 --> 00:19:18,166
-for 35 minutes.
-Got it.
572
00:19:18,166 --> 00:19:20,467
-So, we're gonna make
custard now.
-Oh.
573
00:19:20,467 --> 00:19:22,367
-Half-and-half.
-Okay.
574
00:19:22,367 --> 00:19:24,600
Sugar. Once that's dissolved,
575
00:19:24,600 --> 00:19:25,900
we add a little bit
of vanilla,
576
00:19:25,900 --> 00:19:27,467
and then
we'll whisk in egg yolks.
577
00:19:27,467 --> 00:19:28,967
Then we make the toffee sauce.
578
00:19:28,967 --> 00:19:30,567
Melted butter, brown sugar.
579
00:19:30,567 --> 00:19:31,600
I boil it a little bit.
580
00:19:31,600 --> 00:19:33,934
Add the cream at the end,
turn it off.
581
00:19:35,266 --> 00:19:36,767
-All right, now we have the...
-Okay.
582
00:19:36,767 --> 00:19:37,967
...sticky toffee all baked.
583
00:19:37,967 --> 00:19:39,700
Toffee sauce.
584
00:19:39,700 --> 00:19:41,800
And then custard
around the edge.
585
00:19:41,800 --> 00:19:44,133
Powdered sugar. Good to go.
586
00:19:49,467 --> 00:19:51,600
[Guy] This little side here
where it's caramelized,
587
00:19:51,600 --> 00:19:53,867
kinda gets
a little stick-to-your-tooth,
588
00:19:53,867 --> 00:19:55,033
-candy-ish.
-Mmm-hmm.
589
00:19:57,767 --> 00:19:59,200
[chuckles]
590
00:19:59,200 --> 00:20:01,300
It's the molasses.
591
00:20:01,300 --> 00:20:03,800
It's the tackiness
of the date.
592
00:20:03,800 --> 00:20:06,467
Even though it's got
a sugary toffee sauce,
593
00:20:06,467 --> 00:20:08,367
it has a maturity about it.
594
00:20:08,367 --> 00:20:10,333
It's not a cheap sweet.
595
00:20:10,967 --> 00:20:12,166
That's great.
596
00:20:14,100 --> 00:20:16,800
Sticky toffee pudding,
please. Patio.
597
00:20:16,800 --> 00:20:18,166
Have you had this before?
598
00:20:18,166 --> 00:20:19,200
-Every night.
-Mmm-hmm.
599
00:20:19,200 --> 00:20:20,367
It's really good.
600
00:20:20,367 --> 00:20:23,000
Really nice texture.
It kind of falls apart
601
00:20:23,000 --> 00:20:24,467
a little bit on you
with the syrup.
602
00:20:24,467 --> 00:20:26,066
That makes it nice and moist.
603
00:20:26,066 --> 00:20:27,300
Chicken tikka masala.
604
00:20:27,300 --> 00:20:28,767
This is the place
you wanna be.
605
00:20:28,767 --> 00:20:30,266
Definitely one of a kind.
606
00:20:30,266 --> 00:20:32,767
All right, I'll try the rest
of the menu. Go ahead, start.
607
00:20:32,767 --> 00:20:34,700
-[laughs]
-Yorkshire pudding?
608
00:20:34,700 --> 00:20:36,700
We only run that as a special.
609
00:20:36,700 --> 00:20:38,567
-I'm not special?
-[laughs]
610
00:20:40,667 --> 00:20:43,000
That's it for this week,
but don't you worry.
611
00:20:43,000 --> 00:20:45,600
I'll be looking for more
joints all over this country.
612
00:20:45,600 --> 00:20:49,333
I'll see you next week on
Diners, Drive-Ins and Dives.
613
00:20:51,900 --> 00:20:54,867
-Doctor?
-Doctor.
614
00:20:54,867 --> 00:20:56,667
-Gentlemen.
-Doctor.
615
00:20:56,667 --> 00:20:57,867
Doctor. Doctor.
616
00:20:57,867 --> 00:20:58,800
-Doctor.
-Doctor.
617
00:20:58,800 --> 00:21:00,100
Doctor.