1 00:00:01,100 --> 00:00:02,367 Hey, I'm Guy Fieri, and you know what I need? 2 00:00:02,367 --> 00:00:03,700 I need you riding shotgun. 3 00:00:03,700 --> 00:00:05,367 I'm on my way to Flavortown. 4 00:00:05,367 --> 00:00:08,834 This is Diners, Drive-ins and Dives. 5 00:00:09,500 --> 00:00:10,500 This trip... 6 00:00:10,500 --> 00:00:12,266 You'll lose your mind over this. 7 00:00:12,266 --> 00:00:13,567 ...it's full-flavored... 8 00:00:13,567 --> 00:00:14,500 This is my jam here. 9 00:00:14,500 --> 00:00:16,166 I am drowning in my own saliva. 10 00:00:16,166 --> 00:00:17,867 ...and spice-smothered... 11 00:00:17,867 --> 00:00:18,867 Whoo! 12 00:00:18,867 --> 00:00:19,867 ...in the bowl... 13 00:00:19,867 --> 00:00:21,066 I wanna just chug it. 14 00:00:21,066 --> 00:00:22,367 ...and on the bun. 15 00:00:22,367 --> 00:00:23,567 Take a bite now? 16 00:00:23,567 --> 00:00:25,200 No, now? 17 00:00:25,200 --> 00:00:27,900 We've got fried chicken heating things up in Georgia. 18 00:00:27,900 --> 00:00:29,400 This is a destination dish. 19 00:00:29,400 --> 00:00:30,867 You will not be disappointed. 20 00:00:31,367 --> 00:00:32,367 And in Canada... 21 00:00:32,367 --> 00:00:33,800 That's when the magic happens. 22 00:00:33,800 --> 00:00:36,800 ...a Calgary spot goin' extra with their pho. 23 00:00:36,800 --> 00:00:38,400 Actually my favorite part of the whole thing is 24 00:00:38,400 --> 00:00:39,500 the whole thing. 25 00:00:39,500 --> 00:00:42,667 And a sandwich that nearly defies description. 26 00:00:42,667 --> 00:00:43,967 That sauce is out of bounds. 27 00:00:43,967 --> 00:00:45,066 I mean, that sauce is off the hook. 28 00:00:45,066 --> 00:00:46,800 That sauce is every word I've ever said 29 00:00:46,800 --> 00:00:48,367 in the last 16 years of Triple-D. 30 00:00:48,367 --> 00:00:50,166 That's all right here right now 31 00:00:50,166 --> 00:00:52,634 on Diners, Drive-ins and Dives. 32 00:01:05,467 --> 00:01:07,166 So I'm here at the First Street Market 33 00:01:07,166 --> 00:01:09,667 here in Calgary, Alberta, to check out a noodle bar. 34 00:01:09,667 --> 00:01:10,600 Not just any noodle bar. 35 00:01:10,600 --> 00:01:12,200 No. I'm hearing about this chef. 36 00:01:12,200 --> 00:01:14,467 I guess this guy scratch-makes everything. 37 00:01:14,467 --> 00:01:16,467 Sous-viding ribs 72 hours, 38 00:01:16,467 --> 00:01:17,367 making his own broth. 39 00:01:17,367 --> 00:01:19,100 He even makes his own rice noodles. 40 00:01:19,100 --> 00:01:20,400 Who makes their own rice noodles? 41 00:01:20,400 --> 00:01:21,266 This guy does. 42 00:01:21,266 --> 00:01:23,066 This is Pure Street Food Noodle Bar. 43 00:01:24,800 --> 00:01:26,500 Pickup 3, chicken wings chili lime. 44 00:01:26,500 --> 00:01:28,800 Pure Street Food is a great Vietnamese place. 45 00:01:28,800 --> 00:01:30,467 Chicken and cheese donut. 46 00:01:30,467 --> 00:01:32,600 [man] He's got all these authentic foods 47 00:01:32,600 --> 00:01:34,166 that were from childhood 48 00:01:34,166 --> 00:01:37,200 and then he puts a modern twist to it. 49 00:01:37,200 --> 00:01:39,400 [Guy] Those twists are coming from Lam Pham, 50 00:01:39,400 --> 00:01:42,066 who's leveling up the dishes he grew up eating. 51 00:01:42,066 --> 00:01:43,467 What kind of Vietnamese food are you doing? 52 00:01:43,467 --> 00:01:44,867 We're known for a noodle bar. 53 00:01:44,867 --> 00:01:46,567 Everything we do is made in-house. 54 00:01:46,567 --> 00:01:49,367 So as fast-casual as this all seems, 55 00:01:49,367 --> 00:01:53,800 you're going ultra traditional deep culinary technique 56 00:01:53,800 --> 00:01:55,667 -to make this? -Yeah. 57 00:01:55,667 --> 00:01:57,100 [woman] There's just a lot of different items 58 00:01:57,100 --> 00:01:58,400 that you don't find anywhere else. 59 00:01:58,400 --> 00:01:59,667 72-hour short rib pho. 60 00:01:59,667 --> 00:02:01,467 My favorite is the short rib pho. 61 00:02:01,467 --> 00:02:04,200 From the noodles to the beef to the soup, 62 00:02:04,200 --> 00:02:05,567 it's all flavorful. 63 00:02:05,567 --> 00:02:08,100 I can literally eat the pho every single day. 64 00:02:08,100 --> 00:02:09,266 [Guy] All right, so what are we making? 65 00:02:09,266 --> 00:02:12,200 -72 hours sous-vide short rib-- -I don't-- It's... 66 00:02:12,200 --> 00:02:13,567 It's a half-hour show, bro. 67 00:02:13,567 --> 00:02:14,867 I don't really have 72 hours. 68 00:02:14,867 --> 00:02:16,166 You think we can speed that up a bit? 69 00:02:16,166 --> 00:02:18,166 -Of course, of course, of course. -Okay. 70 00:02:18,166 --> 00:02:20,066 -[Guy] Let's see it. -So we're gonna sear the short rib. 71 00:02:20,066 --> 00:02:21,600 What is this liquid here that we're gonna add? 72 00:02:21,600 --> 00:02:22,767 That's the beef fat, our pho fat. 73 00:02:22,767 --> 00:02:23,867 So when we do the pho, 74 00:02:23,867 --> 00:02:25,367 we take the fat out, it has all the spice, 75 00:02:25,367 --> 00:02:26,600 all the aroma, everything in there. 76 00:02:26,600 --> 00:02:28,867 -This is the skim off the top of the pho broth? -Yup. 77 00:02:28,867 --> 00:02:29,934 -Got it. -Yup. 78 00:02:30,967 --> 00:02:32,867 [Lam] So we seal it, drop it in, 79 00:02:32,867 --> 00:02:34,567 and we'll see you later in 72 hours. 80 00:02:34,567 --> 00:02:36,333 -Hot tub in Flavortown. -Yeah. 81 00:02:37,400 --> 00:02:38,300 What's the next step? 82 00:02:38,300 --> 00:02:39,567 Next, I'm gonna make the broth. 83 00:02:39,567 --> 00:02:41,567 -First things first, cinnamon sticks. -Got it. 84 00:02:41,567 --> 00:02:44,900 Cloves, fennel seeds, star anise, cardamom seeds, 85 00:02:44,900 --> 00:02:46,667 -and coriander seeds. -Got it. 86 00:02:46,667 --> 00:02:48,266 Okay, nice and evenly toasted. 87 00:02:48,266 --> 00:02:49,767 -Flip it around. -It makes all the difference right here. 88 00:02:49,767 --> 00:02:51,467 -Okay. -[Lam] You see all that aroma coming out? 89 00:02:51,467 --> 00:02:53,800 -Okay. Cover this up. -Okay. 90 00:02:53,800 --> 00:02:55,567 Get the water nice and hot. 91 00:02:55,567 --> 00:02:56,500 What bone is this? 92 00:02:56,500 --> 00:02:57,767 These are like beef bones. 93 00:02:57,767 --> 00:02:58,867 What size, a pterodactyl? 94 00:02:58,867 --> 00:02:59,800 I mean... 95 00:02:59,800 --> 00:03:01,734 [Lam] These are all the knuckle bones. 96 00:03:02,266 --> 00:03:03,567 Roasted ginger and onion. 97 00:03:03,567 --> 00:03:05,100 -And then the spice goes in. -And then the sachet goes in now, too? 98 00:03:05,100 --> 00:03:07,400 -Yeah. -And just sits here and simmers for 24 hours? 99 00:03:07,400 --> 00:03:09,367 It's gonna sit there and simmer. So, once it brings to a boil, 100 00:03:09,367 --> 00:03:11,066 I skim all the onions, the ginger, 101 00:03:11,066 --> 00:03:12,600 and those big, giant dinosaur bones. 102 00:03:12,600 --> 00:03:14,367 [Guy] Right. 103 00:03:14,367 --> 00:03:15,867 So, first, I'm gonna add a little bit of water, 104 00:03:15,867 --> 00:03:18,500 -sugar, rock sugar. -Rock sugar. Okay. 105 00:03:18,500 --> 00:03:20,867 -Salt, fish sauce... -Fish sauce. 106 00:03:20,867 --> 00:03:22,600 -MSG. -Wow. 107 00:03:22,600 --> 00:03:23,700 For a little bit of yum-yum. 108 00:03:23,700 --> 00:03:24,667 Brisket. 109 00:03:26,066 --> 00:03:27,200 So I'm gonna add the ribs in right now. 110 00:03:27,200 --> 00:03:28,500 [Guy] What is this contraption? 111 00:03:28,500 --> 00:03:30,700 We designed this just so we could put it all in at once 112 00:03:30,700 --> 00:03:31,767 and take it out all at once. 113 00:03:31,767 --> 00:03:33,266 [Guy] Huh. 114 00:03:33,266 --> 00:03:34,467 What are we working on next? 115 00:03:34,467 --> 00:03:36,266 We're gonna make the rice noodle. We're gonna make it fresh. 116 00:03:36,266 --> 00:03:37,367 Overachiever. 117 00:03:37,367 --> 00:03:39,100 -[laughs] -All right, Superman, let's see it. 118 00:03:39,100 --> 00:03:40,400 [Lam] I've got rice flour, 119 00:03:40,400 --> 00:03:42,967 tapioca starch, salt, water. 120 00:03:42,967 --> 00:03:44,200 So, oil into the pan, 121 00:03:44,200 --> 00:03:45,166 batter in, 122 00:03:45,166 --> 00:03:46,266 and goes right into the steamer 123 00:03:46,266 --> 00:03:47,934 and cover it up. Takes about two minutes. 124 00:03:49,266 --> 00:03:51,100 All right, and we let it cool before you slice it? 125 00:03:51,100 --> 00:03:53,567 Yeah, we're gonna let it cool, then we're gonna roll it up, 126 00:03:53,567 --> 00:03:54,867 and we're just gonna slice it off. 127 00:03:54,867 --> 00:03:57,100 You learn something new every day, folks. 128 00:03:57,100 --> 00:03:58,100 And this is my jam here. 129 00:03:58,100 --> 00:04:00,066 I am drowning in my own saliva right-- 130 00:04:00,066 --> 00:04:02,767 'cause you know I'm gonna go deep on this. 131 00:04:02,767 --> 00:04:04,667 All right, so the pho's done, 132 00:04:04,667 --> 00:04:05,867 the meat's ready to go, 133 00:04:05,867 --> 00:04:08,066 this needs to be blanched for ten seconds, 134 00:04:08,066 --> 00:04:09,367 and then we'll build the dish. 135 00:04:09,367 --> 00:04:10,867 Right. 136 00:04:10,867 --> 00:04:12,166 [Lam] The short rib, we're gonna sear it. 137 00:04:12,166 --> 00:04:14,200 Nice hot pan, ten seconds per side. 138 00:04:14,200 --> 00:04:15,600 We add the noodles. 139 00:04:15,600 --> 00:04:17,500 And now we're gonna slice the beef. 140 00:04:17,500 --> 00:04:18,667 Here's beansprouts, 141 00:04:18,667 --> 00:04:19,767 basil... 142 00:04:19,767 --> 00:04:21,367 Cilantro and onion. 143 00:04:21,367 --> 00:04:23,667 Pickled red onions, sawtooth peppermint. 144 00:04:23,667 --> 00:04:25,266 It's like you're making a wedding bouquet. 145 00:04:25,266 --> 00:04:27,300 -Pepper. -And last but not least... 146 00:04:27,300 --> 00:04:28,333 [Lam] The broth. 147 00:04:29,867 --> 00:04:31,667 Now you give lemon and fish sauce with it. 148 00:04:31,667 --> 00:04:33,133 Lemon, hoisin sauce, sriracha. 149 00:04:35,367 --> 00:04:37,467 [Guy] That short rib is pretty ridiculous. 150 00:04:37,467 --> 00:04:41,000 There's a fattiness inside of this broth. 151 00:04:41,000 --> 00:04:42,667 It's so silky. 152 00:04:44,367 --> 00:04:45,767 It's like an elixir. 153 00:04:45,767 --> 00:04:47,200 I wanna just chug it. 154 00:04:47,200 --> 00:04:48,300 Wow. 155 00:04:50,667 --> 00:04:52,800 I gotta say, one of my favorite parts of the whole deal 156 00:04:52,800 --> 00:04:54,333 is the house-made noodle. 157 00:04:55,900 --> 00:04:57,500 Actually my favorite part of the whole thing is 158 00:04:57,500 --> 00:04:58,734 the whole thing. 159 00:04:59,667 --> 00:05:00,767 Short rib pho. 160 00:05:00,767 --> 00:05:03,367 The broth is very rich, very, very flavorful. 161 00:05:03,367 --> 00:05:06,200 You start drinking it kind of as a beef soup. 162 00:05:06,200 --> 00:05:08,867 The 72-hour short rib is amazing. 163 00:05:08,867 --> 00:05:09,767 It falls off the bone. 164 00:05:09,767 --> 00:05:11,200 It just melts in your mouth. 165 00:05:11,200 --> 00:05:12,500 [man] The noodles, it's not too hard, 166 00:05:12,500 --> 00:05:14,767 it's not too soft. I feel like it's just right. 167 00:05:14,767 --> 00:05:16,900 Look. You get so much meat. 168 00:05:16,900 --> 00:05:19,266 There's no way you're eating that whole thing. 169 00:05:19,266 --> 00:05:20,166 -I'm helping her. -No. 170 00:05:20,166 --> 00:05:21,967 -Huh? -I'll eat some. 171 00:05:21,967 --> 00:05:23,100 Oh, you'll eat the rest of it? 172 00:05:23,100 --> 00:05:24,000 Oh, yeah. Why not? 173 00:05:24,000 --> 00:05:25,066 [Guy] How'd you find this place? 174 00:05:25,066 --> 00:05:26,400 I live around here. 175 00:05:26,400 --> 00:05:28,800 [Guy] I think the property values went up when this place opened. 176 00:05:28,800 --> 00:05:29,767 Don't you think? 177 00:05:29,767 --> 00:05:30,867 I'm just here for the food. 178 00:05:30,867 --> 00:05:32,233 [laughs] 179 00:05:33,767 --> 00:05:37,867 It's a food court that is catered for different variety of audiences. 180 00:05:37,867 --> 00:05:40,800 You get tons of varieties of food in just one location. 181 00:05:40,800 --> 00:05:43,000 Vietnamese, Indian, tacos. 182 00:05:43,000 --> 00:05:45,300 So what's unique about this market is it's all chef-driven. 183 00:05:45,300 --> 00:05:48,600 Every time I come, I always wanna try a different place. 184 00:05:48,600 --> 00:05:51,367 However, I just come back to Pure every time. 185 00:05:51,367 --> 00:05:52,900 It's definitely one of the best on the First Street. 186 00:05:52,900 --> 00:05:54,667 [woman] When I have friends that come from out of town, 187 00:05:54,667 --> 00:05:57,166 I'm like, "Oh, come to Pure Street Food. Like it's always really good." 188 00:05:57,166 --> 00:05:58,967 You really can't find like the donuts anywhere else. 189 00:05:58,967 --> 00:06:01,266 Pork belly sesame donut. 190 00:06:01,266 --> 00:06:03,066 All right, overachiever, I'm not goin' anywhere. 191 00:06:03,066 --> 00:06:05,266 I'm gonna finish this. What are we gonna make when we come back? 192 00:06:05,266 --> 00:06:06,900 [Lam] Crackling pork belly sesame donut. 193 00:06:06,900 --> 00:06:09,567 It's a bun donut deep-fried, and it's good. 194 00:06:09,567 --> 00:06:11,266 I love it. I could eat six of them. 195 00:06:11,266 --> 00:06:13,200 -All right, get ready. I'm coming back. -All right. 196 00:06:13,200 --> 00:06:14,467 -Done. -Don't look at me. 197 00:06:17,467 --> 00:06:18,467 You do everything very meticulously. 198 00:06:18,467 --> 00:06:19,867 I mean, you're very... 199 00:06:19,867 --> 00:06:20,767 It's like you're doing-- 200 00:06:20,767 --> 00:06:22,600 You're the Bob Ross of pork right now. 201 00:06:22,600 --> 00:06:24,066 [film crew laughing] 202 00:06:25,266 --> 00:06:28,300 Welcome back. Triple-D hanging out in Calgary, Alberta. 203 00:06:28,300 --> 00:06:30,166 We are at Pure Street Noodle Bar. 204 00:06:30,166 --> 00:06:31,767 This guy's doing pho to another level. 205 00:06:31,767 --> 00:06:34,700 Chef Lam's great. Everything there is home-cooked. 206 00:06:34,700 --> 00:06:36,367 We're on the rice bowl. Get on the wings. 207 00:06:36,367 --> 00:06:38,000 Uh, the donut, for sure. 208 00:06:38,000 --> 00:06:39,300 [Lam] Pork belly donut, pickup. 209 00:06:39,300 --> 00:06:40,867 Their donuts are like unique. 210 00:06:40,867 --> 00:06:42,867 There's meat in it, there's some vegetables. 211 00:06:42,867 --> 00:06:44,066 The dip is really great. 212 00:06:44,066 --> 00:06:45,767 You just have to dunk it in there 213 00:06:45,767 --> 00:06:47,667 and let everything soak in. 214 00:06:47,667 --> 00:06:49,100 Now he tells me we're gonna make a donut, 215 00:06:49,100 --> 00:06:51,367 a crackling pork belly sesame-- 216 00:06:51,367 --> 00:06:52,467 Donut. 217 00:06:52,467 --> 00:06:53,867 First things first, is gonna-- let's make the dough. 218 00:06:53,867 --> 00:06:55,567 -Let's see it. -[Lam] Flour. 219 00:06:55,567 --> 00:06:57,266 [Guy] Is this a dessert or is this a savory-- 220 00:06:57,266 --> 00:06:58,800 -It's a savory. It's a savory donut. Yup. -Okay. 221 00:06:58,800 --> 00:07:00,667 [Lam] So this is salt, baking powder. 222 00:07:00,667 --> 00:07:02,266 We're just gonna mix it up. While it mix, 223 00:07:02,266 --> 00:07:04,100 we're gonna dissolve the sugar into the milk. 224 00:07:04,100 --> 00:07:05,867 This one's gonna mix more for about two minutes. 225 00:07:05,867 --> 00:07:07,667 [Guy] When it's done, we're gonna let it rest? 226 00:07:07,667 --> 00:07:09,500 [Lam] It has to rest for at least two hours. 227 00:07:09,500 --> 00:07:11,200 Then we're gonna portion it. 228 00:07:11,200 --> 00:07:13,266 Roll it in sesame seeds. 229 00:07:13,266 --> 00:07:15,734 Roll it, then fry it. 230 00:07:16,567 --> 00:07:18,567 All right, now we're gonna make the sate paste. 231 00:07:18,567 --> 00:07:20,166 "Sate" is S-A-T-E, 232 00:07:20,166 --> 00:07:21,266 which doesn't mean saute. 233 00:07:21,266 --> 00:07:23,700 We need that to make our ultimeat dip sauce. 234 00:07:23,700 --> 00:07:25,100 You call it "ultimate" dipping sauce? 235 00:07:25,100 --> 00:07:26,767 -"Ultimeat." -It's not "ultimate." 236 00:07:26,767 --> 00:07:28,166 It's "ultimeat," 237 00:07:28,166 --> 00:07:29,200 'cause, well, it's like a meat sauce. 238 00:07:29,200 --> 00:07:30,300 It's like a meat-- It's like a meat sauce, right? 239 00:07:30,300 --> 00:07:32,567 What-- this means meat sauce in-- in-- 240 00:07:32,567 --> 00:07:34,834 Yeah, it just means body, like rich. 241 00:07:35,200 --> 00:07:36,967 Oil, onion. 242 00:07:36,967 --> 00:07:39,166 But once the onion's cooked, we're gonna add the lemon grass and the garlic. 243 00:07:39,166 --> 00:07:41,300 -Got it. -Chili powder, chili flakes. 244 00:07:41,300 --> 00:07:42,367 You think? 245 00:07:42,367 --> 00:07:45,100 Paprika, cayenne, annatto seed powder. 246 00:07:45,100 --> 00:07:47,166 -Annatto seed. Okay. -Yeah. Sugar. 247 00:07:47,166 --> 00:07:48,266 And some salt, I assume. 248 00:07:48,266 --> 00:07:50,166 -And some salt. -Okay. 249 00:07:50,166 --> 00:07:52,467 Now we're gonna make the crackling pork belly. 250 00:07:52,467 --> 00:07:55,000 First things first, we gotta tenderize the skin. 251 00:07:55,000 --> 00:07:57,200 It's the at-home acupuncture kit. 252 00:07:57,200 --> 00:07:59,367 [Lam] Score the bottom of the pork belly, 253 00:07:59,367 --> 00:08:01,700 -a little bit less than halfway through. -Got it. 254 00:08:01,700 --> 00:08:03,567 So what I'm gonna do is we're gonna make the marinade. 255 00:08:03,567 --> 00:08:05,500 -Okay. -That's orange jam, hoisin sauce, 256 00:08:05,500 --> 00:08:07,166 soy sauce, sate paste. 257 00:08:07,166 --> 00:08:08,700 [Guy] The paste that we made earlier. 258 00:08:08,700 --> 00:08:10,500 [Lam] Five-spice powder, garlic powder, 259 00:08:10,500 --> 00:08:11,700 this is our paprika... 260 00:08:11,700 --> 00:08:13,233 -Salt, sugar and black pepper. -...sugar. 261 00:08:14,000 --> 00:08:15,000 [Lam] After we marinade it, 262 00:08:15,000 --> 00:08:17,066 we're gonna let rest in the fridge for two days. 263 00:08:17,066 --> 00:08:18,800 And then roast it in the oven. 264 00:08:18,800 --> 00:08:20,100 Okay, Chef, let's see it. 265 00:08:20,100 --> 00:08:21,767 So we're gonna make the ultimeat dip sauce. 266 00:08:21,767 --> 00:08:23,567 -Got it. -Oil, 267 00:08:23,567 --> 00:08:26,567 onion, garlic, shallots. 268 00:08:26,567 --> 00:08:27,867 All right, so that's all sauteed. 269 00:08:27,867 --> 00:08:28,900 We roasted the trotter. 270 00:08:28,900 --> 00:08:31,667 -The... pig feet. -The pig feet. Pig leg, right. 271 00:08:31,667 --> 00:08:33,300 So everybody else goes home at ten o'clock. 272 00:08:33,300 --> 00:08:34,767 You stay here all night, right? 273 00:08:34,767 --> 00:08:35,667 Yes. 274 00:08:35,667 --> 00:08:36,800 Sate paste. 275 00:08:36,800 --> 00:08:39,000 Right here, this one is our mi kho sauce. 276 00:08:39,000 --> 00:08:41,100 This one's made with salty onion, garlic, 277 00:08:41,100 --> 00:08:44,200 pineapple, green apple, gochutgaru, sugar, soy sauce. 278 00:08:44,200 --> 00:08:45,367 And I wanna bring it to a boil, 279 00:08:45,367 --> 00:08:46,667 blend it with a blending stick, 280 00:08:46,667 --> 00:08:48,000 and that becomes the sauce right there. 281 00:08:48,000 --> 00:08:50,567 -Got it. -Bring it to a boil and then we just let it cook down. 282 00:08:50,567 --> 00:08:51,867 Now we're gonna make the pate. 283 00:08:51,867 --> 00:08:53,967 So welcome back to the never-ending dish. 284 00:08:53,967 --> 00:08:56,266 We got 75 more things that we're gonna make. 285 00:08:56,266 --> 00:09:01,433 [Lam] Oil, butter, onion, garlic, ground pork, shallots. 286 00:09:05,367 --> 00:09:09,100 Fish sauce, oyster sauce, sugar, house-made chicken stock. 287 00:09:09,100 --> 00:09:10,066 And once it comes to a boil, 288 00:09:10,066 --> 00:09:12,000 I wanna add our milk-soaked bread. 289 00:09:12,000 --> 00:09:14,166 -And then-- -We're gonna blend it up. 290 00:09:14,166 --> 00:09:15,300 And then how are we gonna cook it? 291 00:09:15,300 --> 00:09:16,967 I wanna steam it for two hours. 292 00:09:17,266 --> 00:09:18,367 All right, Chef. 293 00:09:20,467 --> 00:09:21,900 What we're gonna do is we're gonna get all the skin 294 00:09:21,900 --> 00:09:22,867 evenly poofed up. 295 00:09:22,867 --> 00:09:24,567 We're gonna spoon over our hot oil. 296 00:09:24,567 --> 00:09:25,867 [Guy] That's when the magic happens. 297 00:09:25,867 --> 00:09:27,000 [Lam] See how it's poofing up? 298 00:09:27,000 --> 00:09:29,166 You just love that word "poofed up," don't ya? 299 00:09:29,166 --> 00:09:30,567 Yeah, love it. 300 00:09:30,567 --> 00:09:31,667 [Guy] Let's see this. 301 00:09:31,667 --> 00:09:34,300 We've got our pork belly, our ultimeat dip sauce, 302 00:09:34,300 --> 00:09:35,567 our pate we made. 303 00:09:35,567 --> 00:09:37,467 Okay, so now we're gonna slice up this pork belly. 304 00:09:37,467 --> 00:09:38,500 Open up. 305 00:09:38,500 --> 00:09:42,467 This is our sate aioli, pork belly, 306 00:09:42,467 --> 00:09:47,000 pork liver pate, cucumber, pickled carrots, and cilantro. 307 00:09:47,000 --> 00:09:48,667 You ever wonder where Pac-Man came from? 308 00:09:48,667 --> 00:09:50,800 [Lam] Pickled red onion and fresh herbs, okay. 309 00:09:50,800 --> 00:09:52,000 Slice it in half. 310 00:09:52,000 --> 00:09:53,166 Ta-da! 311 00:09:53,166 --> 00:09:55,767 You understand how much work was put into that? 312 00:09:55,767 --> 00:09:59,000 My car has been ticketed, towed, and re-ticketed. 313 00:09:59,000 --> 00:10:00,834 [Lam] Dip with this ultimeat dip sauce. 314 00:10:04,900 --> 00:10:06,066 If you like banh mi, 315 00:10:06,066 --> 00:10:07,667 you'll lose your mind over this. 316 00:10:07,667 --> 00:10:09,667 I mean, like... 317 00:10:09,667 --> 00:10:11,767 The pork belly is re-dunk-ulous. 318 00:10:11,767 --> 00:10:13,467 The dipping sauce... 319 00:10:15,000 --> 00:10:16,867 I say, "You can eat it on a flip-flop." 320 00:10:16,867 --> 00:10:19,433 That right there, you could eat a leather belt with. 321 00:10:20,166 --> 00:10:21,367 That sauce is out of bounds. 322 00:10:21,367 --> 00:10:22,467 I mean, that sauce is off the hook. 323 00:10:22,467 --> 00:10:24,200 That sauce is every word I've ever said 324 00:10:24,200 --> 00:10:25,834 in the last 16 years of Triple-D. 325 00:10:28,500 --> 00:10:32,967 It's one of the most precisely-produced delicious dishes 326 00:10:32,967 --> 00:10:36,000 I've had in Triple-D in the last five years. 327 00:10:36,000 --> 00:10:37,266 Wow. 328 00:10:37,266 --> 00:10:38,300 Pork belly donut. 329 00:10:38,300 --> 00:10:39,467 [woman] There's like pork belly, 330 00:10:39,467 --> 00:10:40,767 there's a lot of veggies inside. 331 00:10:40,767 --> 00:10:42,567 Not really what you'd expect from a donut. 332 00:10:42,567 --> 00:10:44,266 This one, it's like an air pocket. 333 00:10:44,266 --> 00:10:45,967 When you thought of having a donut 334 00:10:45,967 --> 00:10:47,266 at a noodle joint, 335 00:10:47,266 --> 00:10:48,867 did you think that's what you were getting? 336 00:10:48,867 --> 00:10:51,266 No. They still don't sell 'em by the dozen either. 337 00:10:51,266 --> 00:10:53,166 And I want the baker's dozen, too. 338 00:10:53,166 --> 00:10:55,066 Chicken basil rice for Angela, please. 339 00:10:55,066 --> 00:10:57,467 Pure Street Food is my go-to place. 340 00:10:57,467 --> 00:10:59,200 This is definitely the place to be. 341 00:10:59,200 --> 00:11:01,100 [Guy] Food courts always haven't been my favorite. 342 00:11:01,100 --> 00:11:03,100 But, now, understanding what you're doing, 343 00:11:03,100 --> 00:11:05,967 and if you're telling me the rest of the folks here 344 00:11:05,967 --> 00:11:07,767 are playing ball at this level, 345 00:11:07,767 --> 00:11:10,066 well, then, I can't leave. Outstanding. 346 00:11:10,066 --> 00:11:11,133 I'll be back. 347 00:11:12,266 --> 00:11:14,700 Up next in St. Simons Island, Georgia... 348 00:11:14,700 --> 00:11:17,100 It's "Flavortown." Isn't that what you say? 349 00:11:17,100 --> 00:11:19,500 ...chicken and shrimp are getting Nashville-hot... 350 00:11:19,500 --> 00:11:21,767 This is all authentic. This is all done correctly. 351 00:11:21,767 --> 00:11:24,200 ...with a backstory that warms the heart. 352 00:11:24,200 --> 00:11:26,767 All that love and energy, bro, comes out in the food. 353 00:11:33,166 --> 00:11:35,266 Fried chicken, Nashville hot chicken, 354 00:11:35,266 --> 00:11:37,900 I mean, the chicken craze has blown up all over the country. 355 00:11:37,900 --> 00:11:39,266 I mean, I got Chicken Guy! restaurants. 356 00:11:39,266 --> 00:11:41,367 Everybody's got their fried chicken 357 00:11:41,367 --> 00:11:42,567 and they got their uniqueness. 358 00:11:42,567 --> 00:11:44,066 Maybe it's the story, maybe it's the history, 359 00:11:44,066 --> 00:11:45,100 maybe it's the recipe. 360 00:11:45,100 --> 00:11:46,467 And this place I'm gonna check out 361 00:11:46,467 --> 00:11:49,100 here in St. Simons Island has got one great story. 362 00:11:49,100 --> 00:11:50,900 Husband-and-wife team in recovery 363 00:11:50,900 --> 00:11:52,500 supporting people in recovery 364 00:11:52,500 --> 00:11:54,367 and making great fried chicken at the same time. 365 00:11:54,367 --> 00:11:56,433 Hope you're hungry. This is Porch. 366 00:11:58,500 --> 00:12:00,800 Walking in, fried Nashville sub waffle. 367 00:12:00,800 --> 00:12:02,100 [man] The name kind of gives it away. 368 00:12:02,100 --> 00:12:04,266 There's a big wraparound porch on the outside. 369 00:12:04,266 --> 00:12:05,767 It's a great local spot. 370 00:12:05,767 --> 00:12:06,900 [woman] We have a lot of restaurants 371 00:12:06,900 --> 00:12:08,266 for being a little island like this. 372 00:12:08,266 --> 00:12:09,767 But it's something different and unique. 373 00:12:09,767 --> 00:12:11,767 Runner please. Naked jumbo. 374 00:12:11,767 --> 00:12:13,367 How do you describe the place to somebody? 375 00:12:13,367 --> 00:12:14,467 It's just comfort food. 376 00:12:14,467 --> 00:12:17,367 I mean, if you haven't experienced Nashville chicken, 377 00:12:17,367 --> 00:12:18,867 it's a good place to do it. 378 00:12:18,867 --> 00:12:22,100 [Guy] Pretty surprising since this place isn't exactly in Tennessee. 379 00:12:22,100 --> 00:12:24,867 But it's not the first time that Amanda and Palmer Fortune 380 00:12:24,867 --> 00:12:26,467 have impressed the locals. 381 00:12:26,467 --> 00:12:29,100 Palmer's Village Cafe is an island staple. 382 00:12:29,100 --> 00:12:33,500 Then they decided to take a chance on something a little less familiar. 383 00:12:33,500 --> 00:12:35,367 My uncle was here from Nashville visiting. 384 00:12:35,367 --> 00:12:38,467 -This was back in, what, 2016, 17. -Yeah. 385 00:12:38,467 --> 00:12:41,166 My uncle said, "You know, Nashville hot chicken's getting pretty hot." 386 00:12:41,166 --> 00:12:42,166 -There we go. -No pun intended. 387 00:12:42,166 --> 00:12:43,200 And there's nowhere on this island 388 00:12:43,200 --> 00:12:44,800 you could go and buy fried chicken. 389 00:12:44,800 --> 00:12:47,500 [woman] Everybody thinks St. Simons and they think seafood. 390 00:12:47,500 --> 00:12:50,467 But they have absolutely won the whole town over 391 00:12:50,467 --> 00:12:51,400 with their chicken. 392 00:12:51,400 --> 00:12:53,100 I have a MotherClucker with tater tots. 393 00:12:53,100 --> 00:12:55,367 The MotherClucker is a handful. 394 00:12:55,367 --> 00:12:56,867 Two handfuls, in fact. 395 00:12:56,867 --> 00:12:58,400 [woman 2] Juicy, juicy fried chicken. 396 00:12:58,400 --> 00:13:00,066 You can get it a variety of different levels. 397 00:13:00,066 --> 00:13:02,166 So it could be Novice, it could be the National Hot. 398 00:13:02,166 --> 00:13:05,166 It's got a great dill pickle, pimento cheese on top of it. 399 00:13:05,166 --> 00:13:07,900 So it's just those perfect combination of flavors. 400 00:13:07,900 --> 00:13:08,800 What are we into first? 401 00:13:08,800 --> 00:13:10,400 We're gonna make the dry ingredients 402 00:13:10,400 --> 00:13:11,667 for the Nashville spice. 403 00:13:11,667 --> 00:13:13,066 [Guy] So this is for the sandwich? 404 00:13:13,066 --> 00:13:14,567 -The MotherClucker sandwich. -The MotherClucker sandwich. 405 00:13:14,567 --> 00:13:15,667 -Got it. -Nashville hot chicken. 406 00:13:15,667 --> 00:13:17,800 -Some cayenne pepper, brown sugar, salt... -Salt. 407 00:13:17,800 --> 00:13:19,100 -Paprika. -...paprika, 408 00:13:19,100 --> 00:13:20,900 -garlic powder, black pepper. -Pepper. 409 00:13:20,900 --> 00:13:23,266 And this is the general dry spice rub mix that-- 410 00:13:23,266 --> 00:13:25,500 [Palmer] That goes into mild, hot... 411 00:13:25,500 --> 00:13:27,667 -This is the dip oil. Got it. -That's correct. 412 00:13:27,667 --> 00:13:30,166 -You got all the big flavors in there. Okay. -That's right. 413 00:13:30,166 --> 00:13:31,333 -Can I grab some hot oil? -Please. 414 00:13:31,333 --> 00:13:33,266 -Please. -All right, so we'll come over to the chicken frier. 415 00:13:33,266 --> 00:13:34,567 The hot oil's very important. 416 00:13:34,567 --> 00:13:35,867 -You don't wanna do it with cold oil. -No, no. 417 00:13:35,867 --> 00:13:37,266 -Cold oil, yeah. -Or lukewarm temperature oil. 418 00:13:37,266 --> 00:13:38,867 No, no-- or motor oil. 419 00:13:38,867 --> 00:13:40,700 [Palmer] Once you dip the chicken, it cures it. 420 00:13:40,700 --> 00:13:42,967 And that's what kind of makes the authentic Nashville 421 00:13:42,967 --> 00:13:43,967 is the big bark. 422 00:13:43,967 --> 00:13:45,800 -All right, next up. -A little dry brine. 423 00:13:45,800 --> 00:13:48,166 So we'll take our salt and pepper mixture. 424 00:13:48,166 --> 00:13:50,266 We got cleaned, washed boneless breast. 425 00:13:50,266 --> 00:13:52,300 We'll dump that mixture into there. 426 00:13:52,300 --> 00:13:54,166 -Brine the chicken 24 hours. -AP flour? 427 00:13:54,166 --> 00:13:56,567 AP flour. We'll do a double in the flour, 428 00:13:56,567 --> 00:13:58,467 egg wash, and back to flour in the flour. 429 00:13:58,467 --> 00:13:59,600 Got it. In the "frour"? 430 00:13:59,600 --> 00:14:00,800 -In the flour-- -You did the "frour"? 431 00:14:00,800 --> 00:14:02,066 -The "flour," yeah. -The "frour." 432 00:14:02,066 --> 00:14:03,500 -That's how we talk in the South. Sorry. -Yeah, that's-- 433 00:14:03,500 --> 00:14:04,867 I wish-- I was about to say. 434 00:14:04,867 --> 00:14:05,700 -You make me nervous, man. -I-- Why? 435 00:14:05,700 --> 00:14:06,900 -When I'm around good-looking guys, -Guys, 436 00:14:06,900 --> 00:14:08,567 -I get really nervous. -I get really nervous. 437 00:14:08,567 --> 00:14:10,500 -Very. Yeah. You've heard that before. -[laughing] 438 00:14:10,500 --> 00:14:11,467 Yeah? 439 00:14:11,467 --> 00:14:13,100 [Guy] And what are we frying in? 440 00:14:13,100 --> 00:14:15,400 -Soya bean oil. 350. -Okay, so soya bean oil. 441 00:14:15,400 --> 00:14:17,100 While that's cooking, what are we gonna work on? 442 00:14:17,100 --> 00:14:18,600 Uh, we're gonna make homemade pimento cheese, 443 00:14:18,600 --> 00:14:19,967 which is the secret ingredient. 444 00:14:19,967 --> 00:14:21,100 Secret ingredient? 445 00:14:21,100 --> 00:14:22,500 -Secret. -[shushing] 446 00:14:22,500 --> 00:14:23,967 -[imitating Palmer's accent] Secret ingredient. -Don't tell anybody. 447 00:14:23,967 --> 00:14:25,100 [Guy] All right. Pimento cheese. 448 00:14:25,100 --> 00:14:26,700 -[Palmer] Roasted red sweet peppers... -Got it. 449 00:14:26,700 --> 00:14:27,867 -...roasted garlic cloves... -Roasted-- right. 450 00:14:27,867 --> 00:14:30,634 ...jalapenos, hot sauce, pepper, salt. 451 00:14:31,867 --> 00:14:33,000 [Guy] This is processed cheddar. 452 00:14:33,000 --> 00:14:34,400 [Palmer] So we'll drop a little mayonnaise. 453 00:14:34,400 --> 00:14:35,700 Now we add in the pepper mix. 454 00:14:35,700 --> 00:14:37,266 -That's right. -Bull in a china shop. 455 00:14:37,266 --> 00:14:39,367 -I'm very gentle. -All right, pimento cheese is done. 456 00:14:39,367 --> 00:14:40,367 [Palmer] We'll get the bun goin' 457 00:14:40,367 --> 00:14:42,367 and get you a MotherClucker sandwich. 458 00:14:42,367 --> 00:14:43,867 [Guy] Now, what temp are we on this one? 459 00:14:43,867 --> 00:14:45,066 This is Nashville hot. 460 00:14:45,066 --> 00:14:47,867 -And then this is some-- -That's a pimento-cheese-based queso. 461 00:14:47,867 --> 00:14:49,367 So we called it the Smothered Tots. 462 00:14:49,367 --> 00:14:50,867 Mmm, yeah, that's great. 463 00:14:50,867 --> 00:14:52,867 -Want me to go ahead and build the sandwich for ya? -Let's do this please 464 00:14:52,867 --> 00:14:54,266 before I eat any more of those, 465 00:14:54,266 --> 00:14:56,400 'cause that right there, that should be illegal. 466 00:14:56,400 --> 00:14:57,500 [Palmer] Perfect. 467 00:14:57,500 --> 00:15:00,166 So we'll go two dill pickle slices on the bottom, 468 00:15:00,166 --> 00:15:02,266 one on the top, pimento cheese, 469 00:15:02,667 --> 00:15:04,467 -dip it. -Whoo! 470 00:15:04,467 --> 00:15:06,767 Then we'll go right on top of the pimento cheese. 471 00:15:06,767 --> 00:15:09,467 -And if you can finish it, you get a gym membership. -Bun. 472 00:15:09,467 --> 00:15:11,166 [Palmer] MotherClucker. 473 00:15:11,166 --> 00:15:14,467 Everybody at home's having their little food voyeurism thing right now. 474 00:15:14,467 --> 00:15:15,567 Right? 475 00:15:15,567 --> 00:15:16,767 Take a bite now? 476 00:15:16,767 --> 00:15:17,767 No, now? 477 00:15:17,767 --> 00:15:21,100 Look at how juicy that chicken is. 478 00:15:21,100 --> 00:15:22,233 All right, I'll take the bite. 479 00:15:24,767 --> 00:15:27,000 That is great Nashville hot chicken. 480 00:15:27,000 --> 00:15:28,700 -Thank you. -This is all authentic. 481 00:15:28,700 --> 00:15:29,967 [Guy] This is all done correctly. 482 00:15:29,967 --> 00:15:31,700 That's got some good sting to it, man. 483 00:15:31,700 --> 00:15:32,834 That is... 484 00:15:34,367 --> 00:15:38,066 It's tender, it's moist, it's got great crunch, 485 00:15:38,066 --> 00:15:39,233 it's great pimento. 486 00:15:39,233 --> 00:15:42,567 And then the potato bombs that you're killing me with slowly. 487 00:15:42,567 --> 00:15:43,667 Not softly. 488 00:15:43,667 --> 00:15:44,967 -Slowly. -Slowly. 489 00:15:44,967 --> 00:15:46,967 [Guy] This is a destination dish. 490 00:15:46,967 --> 00:15:48,367 You will not be disappointed. 491 00:15:48,367 --> 00:15:50,467 [Palmer] Nashville MotherClucker, Smothered Tots. 492 00:15:50,467 --> 00:15:53,000 You have a big piece of white chicken fried. 493 00:15:53,000 --> 00:15:54,700 It's definitely got some spices to it. 494 00:15:54,700 --> 00:15:56,567 But, actually, it has flavor as well. 495 00:15:56,567 --> 00:15:59,467 There's something unique about the Nashville spice. 496 00:15:59,467 --> 00:16:00,967 It hurts so good. 497 00:16:00,967 --> 00:16:03,000 You take this spicy chicken 498 00:16:03,000 --> 00:16:04,900 and then you add the pimento cheese to it, 499 00:16:04,900 --> 00:16:06,867 it's just the perfect bite. 500 00:16:06,867 --> 00:16:08,166 Okay, favorite thing on the menu. 501 00:16:08,166 --> 00:16:09,467 -It doesn't have to be the MotherClucker. -The MotherClucker-- 502 00:16:09,467 --> 00:16:10,467 -It is the MotherClucker. -Is it? 503 00:16:10,467 --> 00:16:11,900 I mean, how-- what about the flavors here? 504 00:16:11,900 --> 00:16:15,100 You got the pickle, the chicken, the pimento cheese. 505 00:16:15,100 --> 00:16:17,066 It's "Flavortown." Isn't that what you say? 506 00:16:18,300 --> 00:16:21,000 Better blond calling out my line. 507 00:16:21,000 --> 00:16:22,834 I'm just completely losing my own show. 508 00:16:23,600 --> 00:16:24,600 Uh, how about yourself? 509 00:16:24,600 --> 00:16:25,967 The MotherClucker also. 510 00:16:25,967 --> 00:16:28,066 It's got everything you want. It's perfect. 511 00:16:29,100 --> 00:16:30,400 Dropping tenders. 512 00:16:30,400 --> 00:16:33,100 [man] Pretty much every guy who works at Palmer's Village Cafe 513 00:16:33,100 --> 00:16:35,367 or Porch has either been through 514 00:16:35,367 --> 00:16:37,300 or is in recovery. 515 00:16:37,300 --> 00:16:38,166 You're both in recovery? 516 00:16:38,166 --> 00:16:39,266 -Yes. -That's right. 517 00:16:39,266 --> 00:16:41,767 How this whole thing started was a recovery story. 518 00:16:41,767 --> 00:16:44,100 [man] So Palmer had a halfway house. 519 00:16:44,100 --> 00:16:47,000 JB was his first resident there. 520 00:16:47,000 --> 00:16:48,567 He was a five-star chef. 521 00:16:48,567 --> 00:16:50,567 And once JB stayed sober for a while, 522 00:16:50,567 --> 00:16:52,600 they started Palmer's Village Cafe. 523 00:16:52,600 --> 00:16:54,767 And then Porch was kind of an offshoot of that. 524 00:16:54,767 --> 00:16:56,400 [man 2] He always offering people jobs 525 00:16:56,400 --> 00:17:00,133 who trying to kind of recover from whatever situations they've had. 526 00:17:01,000 --> 00:17:02,467 What else you got up your sleeve? Tattoo? 527 00:17:02,467 --> 00:17:03,367 -Nope. -No, sir. 528 00:17:03,367 --> 00:17:05,467 So we do Nashville hot fried shrimp. 529 00:17:05,467 --> 00:17:07,266 Fried shrimp plate with cheese grits and collard. 530 00:17:07,266 --> 00:17:08,800 Their fried shrimp will blow your mind. 531 00:17:08,800 --> 00:17:12,100 The grits are some of the best grits that I have ever had. 532 00:17:12,100 --> 00:17:13,266 We're not gonna go catch the shrimp, 533 00:17:13,266 --> 00:17:14,934 but we're gonna eat it. Don't go anywhere. 534 00:17:21,500 --> 00:17:24,767 Welcome back. Triple-D hanging out in St. Simons Island, Georgia, 535 00:17:24,767 --> 00:17:26,667 with the one and only Palmer at Porch. 536 00:17:26,667 --> 00:17:28,300 This is Palmer and this is Porch. 537 00:17:28,300 --> 00:17:31,000 So you and your wife, it's an amazing story of these two. 538 00:17:31,000 --> 00:17:34,834 Both were in recovery, and one of the great messages behind Porch 539 00:17:34,834 --> 00:17:37,200 is supporting people that are going through recovery 540 00:17:37,200 --> 00:17:39,367 and giving them a chance and giving them an environment 541 00:17:39,367 --> 00:17:41,600 to be successful and be safe and be supported. 542 00:17:41,600 --> 00:17:43,467 And all that love and energy, bro, 543 00:17:43,467 --> 00:17:44,734 comes out in the food. 544 00:17:44,734 --> 00:17:46,000 -Thank you. -It really does. I just had a chicken sandwich. 545 00:17:46,000 --> 00:17:47,400 It was... [makes explosion sound] 546 00:17:47,400 --> 00:17:48,867 That kind of good. 547 00:17:48,867 --> 00:17:50,100 They're famous for the chicken, 548 00:17:50,100 --> 00:17:52,667 but you can't come here and not get the fried shrimp, too. 549 00:17:52,667 --> 00:17:53,734 Working fried shrimp. 550 00:17:53,734 --> 00:17:55,200 [man] It's local. It's never frozen. 551 00:17:55,200 --> 00:17:57,467 It's the best fried shrimp on the island for sure. 552 00:17:57,467 --> 00:17:58,867 [woman] It's a great dipping sauce. 553 00:17:58,867 --> 00:18:00,967 You take a bite and it makes you just wanna kind of close your eyes 554 00:18:00,967 --> 00:18:02,300 and you just savor it. 555 00:18:02,300 --> 00:18:03,767 But what everybody needs to know 556 00:18:03,767 --> 00:18:04,967 is that, behind the scenes, 557 00:18:04,967 --> 00:18:07,367 really running the show is the chef, JB. 558 00:18:07,367 --> 00:18:08,767 And he's the one that calls the shots 559 00:18:08,767 --> 00:18:09,667 and writes the recipes. 560 00:18:09,667 --> 00:18:10,834 -That's right. No doubt. -All right. 561 00:18:10,834 --> 00:18:11,767 So what are we makin' next? 562 00:18:11,767 --> 00:18:13,000 We're gonna make, um... 563 00:18:13,000 --> 00:18:14,667 We're makin' the fancy sauce. 564 00:18:14,667 --> 00:18:15,967 The fancy sauce! 565 00:18:15,967 --> 00:18:17,834 [Palmer] We're makin' the fancy sauce for the fried shrimp. 566 00:18:17,834 --> 00:18:19,166 -Chef JB. -Yeah. Thank you. 567 00:18:19,166 --> 00:18:20,166 Lucky he's here. 568 00:18:20,166 --> 00:18:21,600 Start with a little base of mayo, 569 00:18:21,600 --> 00:18:26,367 paprika, pepper, lime juice, kosher salt, cayenne... 570 00:18:26,367 --> 00:18:27,300 [Guy whistles] 571 00:18:27,300 --> 00:18:28,567 ...apple cider vinegar. 572 00:18:28,567 --> 00:18:30,200 And what comes along with this shrimp? 573 00:18:30,200 --> 00:18:32,400 Collard greens and pimento cheese grits. 574 00:18:32,400 --> 00:18:34,400 You serve grits at a fast joint like this? 575 00:18:34,400 --> 00:18:36,000 That's right. Pimento cheese grits. 576 00:18:36,000 --> 00:18:37,567 -I heard that the first time. -Yes, sir. 577 00:18:37,567 --> 00:18:38,667 -Thank you very much. -Yup. 578 00:18:38,667 --> 00:18:40,767 -This is the scary part. -What's scary? 579 00:18:40,767 --> 00:18:42,367 I don't wanna mess up JB's collards. 580 00:18:42,367 --> 00:18:44,867 [Guy] Bacon and onions, I guess, kick this whole thing off, huh? 581 00:18:44,867 --> 00:18:46,567 [Palmer] That's right. Crushed red pepper flakes, 582 00:18:46,567 --> 00:18:49,467 ham base, apple cider vinegar, brown sugar. 583 00:18:49,467 --> 00:18:50,867 [Guy] You got the trimmed collards. 584 00:18:50,867 --> 00:18:53,467 [Palmer] Cover with water. Cook for three, three and a half hours. 585 00:18:53,467 --> 00:18:54,433 [Guy] Okay. 586 00:18:55,367 --> 00:18:58,000 Now we're making our Nashville hot fried shrimp. 587 00:18:58,000 --> 00:18:59,767 -Got it. -We'll start with the dredge first. 588 00:18:59,767 --> 00:19:02,300 -White cornmeal. -I like the white cornmeal move. 589 00:19:02,300 --> 00:19:05,467 All-purpose flour, kosher salt, garlic powder. 590 00:19:05,467 --> 00:19:07,600 You'll mix all that in. 591 00:19:07,600 --> 00:19:09,166 So we'll take our shrimp. Never frozen. 592 00:19:09,166 --> 00:19:10,767 -Bought fresh from a local supplier. -Got it. 593 00:19:10,767 --> 00:19:12,100 [Palmer] We'll go into the wet, 594 00:19:12,100 --> 00:19:13,400 we'll go into the dry, 595 00:19:13,400 --> 00:19:15,166 and these are ready to go into the frier. 596 00:19:15,834 --> 00:19:17,166 This is the mild heat. 597 00:19:17,166 --> 00:19:18,367 And we'll pour it in. 598 00:19:18,367 --> 00:19:20,100 Ooh, hey! 599 00:19:20,100 --> 00:19:21,967 [Palmer] You got a shrimp served with collard greens, 600 00:19:21,967 --> 00:19:23,266 pimento cheese grits. 601 00:19:23,266 --> 00:19:24,367 Dangerous. 602 00:19:29,834 --> 00:19:33,467 There is something about fresh shrimp that are not frozen 603 00:19:33,467 --> 00:19:34,834 that were locally caught. 604 00:19:34,834 --> 00:19:36,600 They're buttery, they're... 605 00:19:36,600 --> 00:19:39,066 I mean, they're as good as any lobster you'll try. 606 00:19:41,300 --> 00:19:42,567 A little bit of heat, 607 00:19:42,567 --> 00:19:44,734 but compliments that tender shrimp. 608 00:19:46,467 --> 00:19:48,266 That's a good grit. 609 00:19:48,266 --> 00:19:49,467 I want texture in my grits. 610 00:19:49,467 --> 00:19:50,900 There's texture. 611 00:19:53,100 --> 00:19:55,066 Those collards... JB. 612 00:19:55,767 --> 00:19:56,767 The bomb! 613 00:19:56,767 --> 00:19:58,467 Kiss of sweet, nice and tender. 614 00:19:58,467 --> 00:19:59,400 -Yes, sir. -Well done, my friend. 615 00:19:59,400 --> 00:20:00,800 -Thank you very much. -Delicious. 616 00:20:01,934 --> 00:20:03,834 [Palmer] Novice shrimp, grits, collards. 617 00:20:03,834 --> 00:20:05,266 -How are the shrimp? -They're awesome. 618 00:20:05,266 --> 00:20:08,300 I love the greens. They do it right every single time. 619 00:20:08,300 --> 00:20:10,467 Catfish with brussels and corn. 620 00:20:10,467 --> 00:20:13,400 Love the food, love the atmosphere. It's just a good place. 621 00:20:13,400 --> 00:20:14,734 Are you a spicy eater? 622 00:20:14,734 --> 00:20:16,066 -A little bit, not too much. -So, I mean, they've got good heat, 623 00:20:16,066 --> 00:20:17,266 they've got mild heat. 624 00:20:17,266 --> 00:20:18,500 But if you're not a heat freak, 625 00:20:18,500 --> 00:20:19,567 you don't have to worry? 626 00:20:19,567 --> 00:20:20,667 -Nope. -They'll make it your way. 627 00:20:20,667 --> 00:20:22,066 -They will every time. -Okay. 628 00:20:22,066 --> 00:20:25,367 You're gonna get great food, no matter what you order off the menu. 629 00:20:25,367 --> 00:20:26,867 [Guy] Coming to this fast casual 630 00:20:26,867 --> 00:20:29,834 right off the beaten path of a very famous tourist area 631 00:20:29,834 --> 00:20:31,667 and you're getting local food. 632 00:20:31,667 --> 00:20:33,100 Made with a little love. 633 00:20:33,100 --> 00:20:34,867 I think it's made with a lot of love, my friend. 634 00:20:34,867 --> 00:20:35,867 This is worth a visit. 635 00:20:35,867 --> 00:20:37,133 Thank you, JB. 636 00:20:40,166 --> 00:20:42,166 That's it for this week, but don't you worry. 637 00:20:42,166 --> 00:20:44,867 I'll be looking for more joints all over this country. 638 00:20:44,867 --> 00:20:48,634 I'll see you next week on Diners, Drive-ins and Dives. 639 00:20:49,567 --> 00:20:50,367 Do I got any right here? 640 00:20:50,367 --> 00:20:51,500 -I'll get that for you. -Right there? 641 00:20:51,500 --> 00:20:53,166 Right side, corner. 642 00:20:54,166 --> 00:20:55,266 Other side. Other right. 643 00:20:55,266 --> 00:20:56,767 -Other right? -Pardon. Yup. 644 00:20:56,767 --> 00:20:58,300 We'll you got your right. I got mine. 645 00:20:58,300 --> 00:20:59,567 -You're beautiful again. -Hey.