1 00:00:01,166 --> 00:00:02,367 You know, people were asking me all the time. 2 00:00:02,367 --> 00:00:04,400 Hey Guy, that one joint you checked out in that one city 3 00:00:04,400 --> 00:00:06,600 when you were doing Triple D. How are they doing? 4 00:00:06,600 --> 00:00:08,433 You know, I don't know. We should check it out. 5 00:00:10,667 --> 00:00:13,500 Over the years, I've seen and tasted it all. 6 00:00:13,500 --> 00:00:15,200 This is ridiculous, dude. 7 00:00:15,200 --> 00:00:17,367 But it turns out, it was only the beginning 8 00:00:17,367 --> 00:00:19,500 because Triple D joints have been blowing up 9 00:00:19,500 --> 00:00:21,634 and we're going back to see what's cooking. 10 00:00:23,000 --> 00:00:24,767 Like on this trip. 11 00:00:24,767 --> 00:00:26,400 We've got rocking recipes... 12 00:00:26,400 --> 00:00:27,967 Ting-tang, walla walla, bing-bang. 13 00:00:27,967 --> 00:00:29,100 from Argentina... 14 00:00:29,100 --> 00:00:31,467 I love your shape-a of your arepa. 15 00:00:31,467 --> 00:00:32,767 ...to Afghanistan... 16 00:00:32,767 --> 00:00:33,533 Hmm. 17 00:00:33,533 --> 00:00:35,600 ...and a little aloha in between. 18 00:00:35,600 --> 00:00:39,667 You're the real deal, I want you to send some of this to me, to my house. 19 00:00:40,800 --> 00:00:43,467 Those arepas and ribs in Norwalk, Connecticut. 20 00:00:43,467 --> 00:00:46,266 That's capital T tasty right there, bro. 21 00:00:46,266 --> 00:00:48,867 Island inspired shrimp in Mesa, Arizona... 22 00:00:48,867 --> 00:00:50,066 That is so good. 23 00:00:50,667 --> 00:00:52,100 And in Dallas, Texas... 24 00:00:52,100 --> 00:00:53,800 Afghan kebabs and chapli... 25 00:00:53,800 --> 00:00:54,867 That's really good. 26 00:00:54,867 --> 00:00:55,767 Excellent dish. 27 00:00:55,767 --> 00:00:56,767 ...with a kick. 28 00:00:56,767 --> 00:00:58,300 Even a little zippy. 29 00:00:58,300 --> 00:00:59,934 -A little zippy to it. -Yeah. 30 00:01:01,367 --> 00:01:06,000 Familiar faces, new places and more off the hook flavors. 31 00:01:06,000 --> 00:01:07,233 This is Triple D Nation. 32 00:01:11,700 --> 00:01:13,967 [upbeat instrumental rock music playing] 33 00:01:13,967 --> 00:01:16,667 You know what kind of joints we're looking for on Triple D, right? 34 00:01:16,667 --> 00:01:19,700 Crazy places like this one here in Connecticut. 35 00:01:19,700 --> 00:01:23,200 And who would have thought when I was in Norwalk, in 2009, 36 00:01:23,200 --> 00:01:25,266 I'd find Venezuelan beach food 37 00:01:25,266 --> 00:01:27,467 on the north shore of Long Island Sound? 38 00:01:27,467 --> 00:01:29,834 Check it out. Valencia Luncheria. 39 00:01:30,266 --> 00:01:32,400 [upbeat music playing] 40 00:01:32,400 --> 00:01:33,867 Creole. 41 00:01:33,867 --> 00:01:35,800 Venezuelan food can be spicy. 42 00:01:35,800 --> 00:01:37,667 It doesn't have to be that spicy. 43 00:01:37,667 --> 00:01:39,667 [chef] Sloppy Mikey arepa, ready! 44 00:01:39,667 --> 00:01:43,100 I love the fact that it's called beach food because it feels fun 45 00:01:43,100 --> 00:01:43,934 when it comes 46 00:01:43,934 --> 00:01:46,367 going down with the Venezuelan tequenos. 47 00:01:46,367 --> 00:01:48,900 It's so cool that Guy visited here. That's why I came. 48 00:01:48,900 --> 00:01:50,400 [Guy] I'm glad she listened to me. 49 00:01:50,400 --> 00:01:51,900 Because everyone should experience 50 00:01:51,900 --> 00:01:54,867 Michael Young's real deal Venezuelan dishes. 51 00:01:54,867 --> 00:01:58,166 I mean, the guy traveled to Venezuela to learn how to make it. 52 00:01:58,166 --> 00:02:00,166 I had my first arepa in Manhattan. 53 00:02:00,166 --> 00:02:01,233 [Guy] And you said, "Wait, wait, wait, wait. 54 00:02:01,233 --> 00:02:03,066 -Gotta be more of this." -Connecticut's got to have it. 55 00:02:04,266 --> 00:02:06,500 All right, brother. Bring me up to speed on the whole thing. 56 00:02:06,500 --> 00:02:08,300 When was the last time I saw you? 2009? 57 00:02:08,300 --> 00:02:10,667 -You don't have a ponytail. -No. 58 00:02:10,667 --> 00:02:12,400 -You've got a beard. -Right. 59 00:02:12,400 --> 00:02:14,567 -You don't have the original location anymore. -No. 60 00:02:14,567 --> 00:02:16,600 We moved down the block, six addresses. 61 00:02:16,600 --> 00:02:18,467 It was very important for us to open up 62 00:02:18,467 --> 00:02:20,367 very close to our other restaurant 63 00:02:20,367 --> 00:02:21,567 because of the community. 64 00:02:21,567 --> 00:02:22,900 They've been supportive of us. 65 00:02:22,900 --> 00:02:24,300 You made the ultimate commitment 66 00:02:24,300 --> 00:02:26,967 to be authentic in what you're doing. 67 00:02:26,967 --> 00:02:29,367 -[chef] Arepas are ready. -[woman] The arepas are awesome. 68 00:02:29,367 --> 00:02:32,300 It's like a cornmeal English muffin. 69 00:02:32,300 --> 00:02:35,100 -So what are we making? -The masa for the arepas. 70 00:02:35,100 --> 00:02:36,700 Start with water, kosher salt, 71 00:02:36,700 --> 00:02:38,100 some black pepper butcher grind, 72 00:02:38,100 --> 00:02:39,000 pre-cooked cornmeal. 73 00:02:39,000 --> 00:02:41,867 [Guy] And that with the hand whisk... 74 00:02:41,867 --> 00:02:43,667 he's doing angry monster stir. 75 00:02:43,667 --> 00:02:46,667 -[growls] -We're looking for a 5-inch circle. 76 00:02:46,667 --> 00:02:47,900 -How we looking? -Pretty good, Chef? 77 00:02:47,900 --> 00:02:50,767 Venezuelans only eat them on the griddle. 78 00:02:50,767 --> 00:02:52,767 Here in the States, we do them almost the opposite. 79 00:02:52,767 --> 00:02:53,767 So we're gonna deep fry these. 80 00:02:53,767 --> 00:02:54,867 [Michael] Three-and-a-half minutes later. 81 00:02:54,867 --> 00:02:57,200 I love your shape-a of your arepa. 82 00:02:57,200 --> 00:02:58,166 [Michael] Grazie. 83 00:02:58,867 --> 00:03:00,066 [woman] I love the arepas. 84 00:03:00,066 --> 00:03:01,567 The outside is crispy and crunchy, 85 00:03:01,567 --> 00:03:03,166 and the inside is a little creamier. 86 00:03:03,166 --> 00:03:05,567 And then whatever you order, and it kind of gets sucked up 87 00:03:05,567 --> 00:03:07,667 into the softness of the corn. 88 00:03:07,667 --> 00:03:08,800 Pernil arepa. 89 00:03:08,800 --> 00:03:12,567 -What is pernil? -Pernil is the pork shoulder in Venezuela. 90 00:03:12,567 --> 00:03:15,100 -What we call the pork butt. -We're gonna brine the pernil. 91 00:03:15,100 --> 00:03:17,266 Water, white vinegar, two cups of sugar. 92 00:03:17,266 --> 00:03:19,967 Kosher salt, equal parts. Bay leaves, dried rosemary. 93 00:03:19,967 --> 00:03:21,400 Rosemary big in Venezuela? 94 00:03:21,400 --> 00:03:22,500 No, that's my influence. 95 00:03:22,500 --> 00:03:24,000 Chipotle sauce, the one we make here. 96 00:03:24,000 --> 00:03:26,066 Now we're gonna take the pork shoulder, pop it in. 97 00:03:26,066 --> 00:03:28,767 [Michael] And then I'm gonna brine the pork in there for 72 hours. 98 00:03:28,767 --> 00:03:29,734 Really? That long? 99 00:03:29,734 --> 00:03:31,900 Look how much it's settled down and absorbed. 100 00:03:31,900 --> 00:03:33,867 A little adobo, cumin, 101 00:03:33,867 --> 00:03:36,667 garlic, onion powder, black pepper, white pepper. 102 00:03:36,667 --> 00:03:38,100 Guasacaca. 103 00:03:38,100 --> 00:03:40,000 Oh, that's awesome. What is that? 104 00:03:40,000 --> 00:03:42,867 [Michael] Basically, a pureed cold vegetable sauce. 105 00:03:42,867 --> 00:03:44,867 -[Guy] Put a little water in the pan so it doesn't burn. -Yeah. 106 00:03:44,867 --> 00:03:46,100 Now, how long will we cook it? 107 00:03:46,100 --> 00:03:47,700 -Three hours covered. -Covered, three hours. 108 00:03:47,700 --> 00:03:49,266 [Guy] So you get a nice crust on. 109 00:03:49,867 --> 00:03:51,667 Look at that. 110 00:03:51,667 --> 00:03:54,033 So we shred some of this, and then we'll pop it into an arepa. 111 00:03:54,967 --> 00:03:55,967 Look at that thing. 112 00:03:56,700 --> 00:03:58,600 Hmm, such great flavors, so moist. 113 00:03:58,600 --> 00:04:00,567 That's capital T tasty right there, bro. 114 00:04:01,867 --> 00:04:03,867 Sliced steak for the Lucas' Fire arepa. 115 00:04:03,867 --> 00:04:07,467 -What changed on the menu? -When we filmed before, we had just two arepa doughs. 116 00:04:07,467 --> 00:04:10,367 Right now, we're doing flavored types of masas. 117 00:04:10,367 --> 00:04:12,567 We try something different almost every time. 118 00:04:12,567 --> 00:04:14,166 They have such variety. 119 00:04:14,166 --> 00:04:15,767 [server] We have the Sloppy Mikey. 120 00:04:15,767 --> 00:04:17,567 [chef] Picking up, Lucas' Fire arepa. 121 00:04:17,567 --> 00:04:19,500 The Lucas' Fire is excellent. 122 00:04:19,500 --> 00:04:20,900 It's different from the other ones 123 00:04:20,900 --> 00:04:23,367 because it comes open face. 124 00:04:23,367 --> 00:04:24,667 This is hanger steak. 125 00:04:24,667 --> 00:04:27,400 We're gonna season it with a little chipotle powder and kosher salt. 126 00:04:27,400 --> 00:04:29,467 A little extra virgin olive oil. 127 00:04:29,467 --> 00:04:31,467 We'll cook the hanger steak to medium rare. 128 00:04:32,266 --> 00:04:33,333 Baby spinach. 129 00:04:34,166 --> 00:04:35,767 Slice the steak on a bias. 130 00:04:36,567 --> 00:04:37,367 Pico de gallo. 131 00:04:38,500 --> 00:04:40,667 -What's in this masa? -Chili peppers. 132 00:04:40,667 --> 00:04:41,667 Ancho chili, 133 00:04:41,667 --> 00:04:43,800 chili flakes, a little brown sugar. 134 00:04:43,800 --> 00:04:45,266 You have that much time on your hands 135 00:04:45,266 --> 00:04:47,200 that you're making multiple arepa doughs now? 136 00:04:47,200 --> 00:04:48,266 Oh, yeah. 137 00:04:53,000 --> 00:04:54,867 [Guy] This is delicious. I love the skirt steak. 138 00:04:54,867 --> 00:04:56,166 What are the sauces? 139 00:04:56,166 --> 00:04:58,567 [Michael] Fire Crema. We're gonna start with a little sour cream. 140 00:04:58,567 --> 00:05:01,400 Kosher salt, our house chipotle pepper sauce, 141 00:05:01,400 --> 00:05:03,066 red wine vinegar, black pepper. 142 00:05:04,166 --> 00:05:05,667 [Michael] Lucas' Fire arepa! 143 00:05:05,667 --> 00:05:07,200 [server] Here's your Lucas' Fire. 144 00:05:07,200 --> 00:05:08,266 [woman] The texture is amazing. 145 00:05:08,266 --> 00:05:09,467 The steak is amazing. 146 00:05:09,467 --> 00:05:11,066 The char is perfection. 147 00:05:11,066 --> 00:05:13,266 [man] It's got, like, a spicy sauce to it. 148 00:05:13,266 --> 00:05:14,266 It's really good. 149 00:05:16,500 --> 00:05:18,100 Tequenos to the bar. Pick it up. 150 00:05:18,100 --> 00:05:20,266 When people come here and try this type of food, 151 00:05:20,266 --> 00:05:21,600 what-- what do you want them to get from it? 152 00:05:21,600 --> 00:05:24,200 -What? What is the-- -With a smile. A smile. 153 00:05:24,200 --> 00:05:27,066 -So a lot of people still remember you from the show. -We killed it. 154 00:05:27,066 --> 00:05:31,667 We had a line at 6:00 a.m., and we sold a week's worth of food in that day. 155 00:05:31,667 --> 00:05:33,166 [Guy] It was just mayhem. 156 00:05:33,166 --> 00:05:35,200 [Michael] We have a bar now, beach patio. 157 00:05:35,200 --> 00:05:36,900 We did the whole patio in sand. 158 00:05:36,900 --> 00:05:38,367 Were you just gonna drop that on me now? 159 00:05:38,367 --> 00:05:39,367 I said, "What you been up to?" 160 00:05:39,367 --> 00:05:41,100 -And you're just, like, "Yeah." -Well, you know. 161 00:05:41,100 --> 00:05:42,867 [Guy] And that's not all he's dropping on. 162 00:05:42,867 --> 00:05:44,367 Saucing the ribs. 163 00:05:44,367 --> 00:05:45,667 [Guy] He's sweetening up the deal. 164 00:05:45,667 --> 00:05:47,367 -You definitely got chocolate. -Just a little. 165 00:05:47,367 --> 00:05:50,767 And a little bit of kick to make it all kind of, like, brighten up your mouth. 166 00:05:50,767 --> 00:05:51,867 Tamarindo Ting. 167 00:05:51,867 --> 00:05:53,367 I've never heard it described that way. 168 00:05:53,367 --> 00:05:55,634 You've got to come back. This is gonna be money. 169 00:05:57,667 --> 00:05:59,000 [Guy] I'm hanging with chef Michael Young, 170 00:05:59,000 --> 00:06:01,500 who brought real deal Venezuelan beach food, 171 00:06:01,500 --> 00:06:04,400 along with the beach, to Norwalk, Connecticut. 172 00:06:04,400 --> 00:06:06,967 So people come out there and they just get transported. 173 00:06:06,967 --> 00:06:08,634 Yep, a culinary vacation. 174 00:06:09,266 --> 00:06:10,667 I like the way you think. 175 00:06:10,667 --> 00:06:12,667 [woman] So I used to go to the original, a little tight space, 176 00:06:12,667 --> 00:06:14,867 but here, definitely a lot more space. 177 00:06:14,867 --> 00:06:16,567 They always have a table for you. 178 00:06:16,567 --> 00:06:18,867 And you continue to expand. Two bodegas. 179 00:06:18,867 --> 00:06:20,400 [Michael] Yep, two food trucks. 180 00:06:20,400 --> 00:06:22,200 -And-- Seriously? -Yeah. 181 00:06:22,200 --> 00:06:23,800 [chef] Sloppy Mikey arepa ready. 182 00:06:23,800 --> 00:06:27,000 Hey, guys, we have the tequenos and the Sloppy Mikey arepa. 183 00:06:27,000 --> 00:06:29,000 I'm definitely grateful to have a spot like this. 184 00:06:29,000 --> 00:06:30,266 You know, being a Latino, 185 00:06:30,266 --> 00:06:33,867 having other Latino food really close by is awesome. 186 00:06:34,900 --> 00:06:36,467 -What's this bad boy? -Chicken empanada. 187 00:06:36,467 --> 00:06:37,967 -Whoa. -Fourteen different ones. 188 00:06:37,967 --> 00:06:40,266 -What? -Chicken mechada in Venezuela. 189 00:06:40,266 --> 00:06:41,800 Mechada means shredded. 190 00:06:41,800 --> 00:06:44,400 -Start with olive oil, onions... -A little garlic. 191 00:06:44,400 --> 00:06:47,100 Just a little, yeah. A little chicken stock, and green bell peppers. 192 00:06:47,100 --> 00:06:48,066 Some red bell peppers. 193 00:06:48,066 --> 00:06:49,600 -Yep. -It's not a spicy chicken. 194 00:06:49,600 --> 00:06:51,066 Nice and flavorful. Chicken breast now. 195 00:06:51,066 --> 00:06:54,000 The chicken's already cooked. You just really want to wet it. 196 00:06:54,000 --> 00:06:55,367 Canned plum tomatoes. 197 00:06:55,367 --> 00:06:56,800 Once the tomatoes start to heat up, 198 00:06:56,800 --> 00:06:58,367 you go in with the Worcestershire sauce. 199 00:06:58,367 --> 00:07:00,367 That gives you the little tamarindo ting. 200 00:07:00,367 --> 00:07:01,467 Tamarindo Ting. 201 00:07:01,467 --> 00:07:03,000 I've never heard it described that way. 202 00:07:03,000 --> 00:07:05,467 Salt and pepper, dry oregano, some cilantro. 203 00:07:05,467 --> 00:07:06,767 Did you say cil-antro? 204 00:07:06,767 --> 00:07:08,166 -How do you say it? -Cil-aantro. 205 00:07:08,166 --> 00:07:09,400 And our chipotle sauce. 206 00:07:09,400 --> 00:07:10,533 So this is done. 207 00:07:10,533 --> 00:07:12,166 We let this cool, and now we're gonna make the empanada. 208 00:07:12,166 --> 00:07:13,166 Yes. Cool. 209 00:07:13,166 --> 00:07:15,367 So you roll them all out, you bring the ball down. 210 00:07:15,367 --> 00:07:16,300 You cut out your disc. 211 00:07:16,300 --> 00:07:17,300 -Yes. -[Guy] Brother... 212 00:07:17,300 --> 00:07:19,100 ...that is some empanada dough. 213 00:07:19,100 --> 00:07:20,400 This is our chicken mechada. 214 00:07:20,400 --> 00:07:23,100 -[Guy] Chicken Generous. -Three fingers. Pull down. Flip. 215 00:07:23,100 --> 00:07:24,467 That's the braided method. 216 00:07:24,467 --> 00:07:26,767 -[Guy] We pop it in the fryer. -Put the basket right on top. 217 00:07:26,767 --> 00:07:28,467 Three and a half minutes later, comes up. 218 00:07:29,166 --> 00:07:30,800 Everything in this, handmade. 219 00:07:30,800 --> 00:07:31,700 Mmm! 220 00:07:31,700 --> 00:07:33,066 Tender chicken shredding apart. 221 00:07:33,066 --> 00:07:36,100 The empanada dough is so nice and flaky and crusty. 222 00:07:36,100 --> 00:07:37,600 -Getting the ting? -I'm getting the tang! 223 00:07:37,600 --> 00:07:39,467 Ting-tang, walla walla, bing-bang. 224 00:07:39,467 --> 00:07:42,667 I love the empanadas, but my favorite is 225 00:07:42,667 --> 00:07:44,867 the chocolate chili baby back ribs. 226 00:07:44,867 --> 00:07:46,867 [man] We got ribs to the Triple D Nation! 227 00:07:46,867 --> 00:07:48,000 [woman] The ribs are my favorite. 228 00:07:48,000 --> 00:07:50,066 I come in all the time for them. 229 00:07:50,066 --> 00:07:51,066 What are the ribs? 230 00:07:51,066 --> 00:07:53,266 Chocolate chili. Sweet, sweet and spicy. 231 00:07:53,266 --> 00:07:54,467 And what's the sauce made out of? 232 00:07:54,467 --> 00:07:56,166 Six to seven different chilies. 233 00:07:56,166 --> 00:07:59,867 -So really into the mole. -Like a mole, but not less ingredients. 234 00:07:59,867 --> 00:08:04,800 Water, dried chipotle peppers, diced white onion, tomato paste, garlic cloves. 235 00:08:04,800 --> 00:08:07,367 Okay, so we've cooked it for about 45 minutes. 236 00:08:07,367 --> 00:08:08,867 And now we're gonna add the chocolate. 237 00:08:08,867 --> 00:08:09,934 Piloncillo sugar. 238 00:08:10,767 --> 00:08:11,967 [Guy] How do you prepare the rib? 239 00:08:11,967 --> 00:08:15,200 A little paprika, celery salt, piloncillo sugar, 240 00:08:15,200 --> 00:08:18,867 black pepper, chipotle powder, kosher salt and garlic powder. 241 00:08:18,867 --> 00:08:21,300 Give this a mix, rub the ribs, 242 00:08:21,300 --> 00:08:23,533 put it to bed in the refrigerator for 24 hours. 243 00:08:24,600 --> 00:08:26,900 And then we grill them and then a beer marinade. 244 00:08:26,900 --> 00:08:29,500 White wine, orange juice, a little bit of water. 245 00:08:29,500 --> 00:08:31,200 Mexican beer. 246 00:08:31,200 --> 00:08:32,500 Three hours in the oven. 247 00:08:32,500 --> 00:08:35,133 We let them get cold and then throw them into a pan with the sauce. 248 00:08:37,467 --> 00:08:38,600 You definitely get chocolate. 249 00:08:38,600 --> 00:08:39,700 Venezuelan chocolate. 250 00:08:39,700 --> 00:08:41,667 -We're not just throwing in a regular chocolate bar. -No. 251 00:08:41,667 --> 00:08:44,667 You're using some of the seasoned fortified chocolate. 252 00:08:44,667 --> 00:08:47,900 -[Michael] Yes. -[server] Chocolate chili baby back ribs. 253 00:08:47,900 --> 00:08:48,967 They're cooked to perfection. 254 00:08:48,967 --> 00:08:51,266 [woman] The sauce on their ribs is mole style. 255 00:08:51,266 --> 00:08:54,200 It's got that chocolatey-ness to it and a little bit of kick 256 00:08:54,200 --> 00:08:56,667 to make it all kind of, like, brighten up your mouth. 257 00:08:56,667 --> 00:08:57,867 [man] Order in the window, 258 00:08:57,867 --> 00:08:59,266 Triple D Nation! 259 00:08:59,266 --> 00:09:00,400 Dude, I'm gonna tell you. 260 00:09:00,400 --> 00:09:01,967 You're a great dude. 261 00:09:01,967 --> 00:09:03,200 You're a great chef. 262 00:09:03,200 --> 00:09:05,900 This makes me the proud high school coach to see you going pro. 263 00:09:05,900 --> 00:09:07,767 -Thanks, coach. -Go get him. 264 00:09:07,767 --> 00:09:08,767 -Okay? -Yeah, man. 265 00:09:08,767 --> 00:09:09,934 Next, Hall of Fame. 266 00:09:14,166 --> 00:09:17,166 -[Guy] Coming up... -Your taste buds will jump for joy. 267 00:09:17,166 --> 00:09:19,367 ...we're going Hawaiian style in the desert... 268 00:09:19,367 --> 00:09:21,166 Island hot wings and a manapua. 269 00:09:21,166 --> 00:09:22,667 ...where there's island eats... 270 00:09:22,667 --> 00:09:24,567 It's sweet, it's meaty. 271 00:09:25,100 --> 00:09:26,400 It's luxurious. 272 00:09:26,400 --> 00:09:27,700 ...in the Arizona heat. 273 00:09:27,700 --> 00:09:28,634 You're a superstar. 274 00:09:30,367 --> 00:09:32,767 [upbeat instrumental rock music playing] 275 00:09:32,767 --> 00:09:35,767 So I'm here in Mesa, Arizona, and I'm landlocked. 276 00:09:35,767 --> 00:09:37,066 And you want to take a vacation. 277 00:09:37,066 --> 00:09:39,567 You say, "Gosh, I'd really like to go to Hawaii, 278 00:09:39,567 --> 00:09:41,667 but I can't afford it. I don't have the time." 279 00:09:41,667 --> 00:09:43,767 So you hit up the next best thing. 280 00:09:43,767 --> 00:09:46,767 Which is what I did when I stopped here in 2018. 281 00:09:46,767 --> 00:09:48,767 They've been delivering Hawaiian dishes 282 00:09:48,767 --> 00:09:50,600 to the desert for decades, 283 00:09:50,600 --> 00:09:52,400 and now, there's more to the menu 284 00:09:52,400 --> 00:09:55,166 with a new generation ready to take the reins. 285 00:09:55,166 --> 00:09:56,834 Welcome to Aloha Kitchen. 286 00:09:58,900 --> 00:10:00,467 [chef] Katsu Bulkogi, up! 287 00:10:00,467 --> 00:10:04,266 Aloha Kitchen is tastier than what I've tasted in Hawaii. 288 00:10:04,266 --> 00:10:06,000 Island hot wings and a manapua. 289 00:10:06,000 --> 00:10:07,667 In the middle of Mesa, Arizona. 290 00:10:07,667 --> 00:10:08,800 And it's authentic. 291 00:10:08,800 --> 00:10:10,567 Where do you find a place like this? 292 00:10:10,567 --> 00:10:13,467 Aloha Kitchen was the perfect thing to feature on Triple D. 293 00:10:13,467 --> 00:10:15,667 It's a hole in the wall. It's super good. 294 00:10:15,667 --> 00:10:17,800 The only place that tasted like Hawaii. 295 00:10:17,800 --> 00:10:20,100 [Guy] That's because island blood runs thick 296 00:10:20,100 --> 00:10:23,400 through Hawaiian native Lynn Tso and her husband, Ray. 297 00:10:23,400 --> 00:10:25,867 I can tell you guys aren't really from the islands. 298 00:10:25,867 --> 00:10:26,867 You're from Nebraska. 299 00:10:28,567 --> 00:10:30,467 What are you two doing in Arizona? 300 00:10:30,467 --> 00:10:33,800 I came here as a graduate student in public health nutrition. 301 00:10:33,800 --> 00:10:35,100 Okay. What about you? 302 00:10:35,100 --> 00:10:36,166 -I just-- -Well, he just followed. 303 00:10:37,767 --> 00:10:39,166 Katsu bulkogi. 304 00:10:39,166 --> 00:10:41,800 It's nice for those of us that can't go home. 305 00:10:41,800 --> 00:10:43,433 Here we have a piece of the island. 306 00:10:44,567 --> 00:10:46,000 [Lynn] Two manapuas, pickup! 307 00:10:46,000 --> 00:10:48,967 We especially like the manapua steamed buns. 308 00:10:48,967 --> 00:10:51,567 It's got a sweet pork. 309 00:10:51,567 --> 00:10:52,500 Just amazing. 310 00:10:52,500 --> 00:10:54,500 -Let's go. -First, we're going to use sugar. 311 00:10:54,500 --> 00:10:56,467 -A bunch of it. -And then some yeast. 312 00:10:56,467 --> 00:10:57,367 Some warm water. 313 00:10:57,367 --> 00:10:58,667 [Guy] Let that bloom. 314 00:10:58,667 --> 00:11:01,467 -Put it in the flour. -Fifteen minutes. 315 00:11:01,467 --> 00:11:04,166 -[Guy] The dough is done. -Proofs for about 20 minutes. 316 00:11:04,166 --> 00:11:05,166 And how do we say this again? 317 00:11:05,166 --> 00:11:07,100 Manapua. The Chinese brought it over. 318 00:11:07,100 --> 00:11:09,900 They would have Chinese men carrying the pole 319 00:11:09,900 --> 00:11:12,166 across their shoulders, and they would call out, 320 00:11:12,166 --> 00:11:13,800 Mea-ono-pua'a! 321 00:11:13,800 --> 00:11:18,300 Mea is thin. Ono is delicious. Pua'a is meat or pork. 322 00:11:18,300 --> 00:11:19,300 Delicious meat thing. 323 00:11:19,300 --> 00:11:21,767 -Yeah. -Delicious meat thing. 324 00:11:21,767 --> 00:11:23,400 Delicious meat thing. 325 00:11:23,400 --> 00:11:24,867 Okay, so pork shoulder, bone out. 326 00:11:24,867 --> 00:11:27,667 Right. We're gonna marinate it with the char siu marinade overnight. 327 00:11:27,667 --> 00:11:28,600 How long are you going to cook it? 328 00:11:28,600 --> 00:11:30,467 -[Lynn] For about an hour at 350. -Okay. 329 00:11:30,467 --> 00:11:32,033 -[Guy] Cube it up? -Yes. 330 00:11:32,767 --> 00:11:34,767 -Works for me. Gravies next? -Yes. 331 00:11:34,767 --> 00:11:37,867 Soy sauce, oyster sauce, sugar, water, 332 00:11:37,867 --> 00:11:41,667 black pepper, green onion, sesame oil, cornstarch and water. 333 00:11:41,667 --> 00:11:44,000 All right. Pour the sauce over the meat. 334 00:11:44,000 --> 00:11:44,967 [Guy] Now we're gonna put it together. 335 00:11:44,967 --> 00:11:46,367 [Lynn] We've got the proofed dough. 336 00:11:46,367 --> 00:11:49,166 Take a spoonful and then pinch it together. 337 00:11:49,166 --> 00:11:50,200 And how long do they steam? 338 00:11:50,200 --> 00:11:51,767 [Lynn] For about 15 to 20 minutes. 339 00:11:51,767 --> 00:11:52,834 All right, let's see it. 340 00:11:53,467 --> 00:11:54,734 Those are huge. 341 00:11:55,367 --> 00:11:56,834 Look at that bun! 342 00:11:57,567 --> 00:11:59,000 [moans in pleasure] 343 00:11:59,000 --> 00:12:03,266 The bun is so tender, and then the meat filling's got a nice little salt. 344 00:12:03,266 --> 00:12:04,600 [muffled] That was so good. 345 00:12:04,600 --> 00:12:08,900 It's sweet, it's meaty, it's luxurious. 346 00:12:08,900 --> 00:12:11,867 -The only way you can describe that is tasty meat thing. -Right. 347 00:12:11,867 --> 00:12:14,066 -[chef] Two manapuas. -[woman] We love manapua. 348 00:12:14,066 --> 00:12:15,300 It's just a staple from Hawaii, 349 00:12:15,300 --> 00:12:17,000 and it's comfort food for us. 350 00:12:17,000 --> 00:12:19,767 Our manapuas are now our hot sellers. 351 00:12:19,767 --> 00:12:21,567 -Palahu Shrimp. -[woman] Thank you. 352 00:12:21,567 --> 00:12:24,800 Palahu is like fired up on the the grill, very flavorful. 353 00:12:24,800 --> 00:12:26,100 It's perfect. 354 00:12:26,100 --> 00:12:30,367 First step, we're making a marinade that's made of chopped garlic, 355 00:12:30,367 --> 00:12:36,000 dill, parsley, cooking wine, olive oil, salt, black pepper. 356 00:12:36,000 --> 00:12:40,800 And then we put the shrimp in and the flavor comes from the shells. 357 00:12:40,800 --> 00:12:42,500 Now these shrimp are going to be marinated 358 00:12:42,500 --> 00:12:44,967 in the refrigerator for about six to eight hours. 359 00:12:44,967 --> 00:12:46,533 And then gonna put it on the hot grill. 360 00:12:47,667 --> 00:12:49,567 The shrimp's done. Now we're plating it, 361 00:12:49,567 --> 00:12:52,100 and this is our palau shrimp plate. 362 00:12:52,100 --> 00:12:55,000 -Palau shrimp. -Your taste buds will jump for joy. 363 00:12:55,000 --> 00:12:56,767 It's tender and juicy and moist. 364 00:12:56,767 --> 00:13:00,066 It's very light, healthy, and it's got very good flavor. 365 00:13:00,066 --> 00:13:01,066 -Watch out. -Thank you. 366 00:13:01,066 --> 00:13:02,233 You're gonna show up! 367 00:13:02,900 --> 00:13:04,900 You have no idea. 368 00:13:04,900 --> 00:13:07,367 After Triple D, talk about a busy kitchen. 369 00:13:07,367 --> 00:13:09,967 We had to create more seats in the dining room. 370 00:13:09,967 --> 00:13:12,100 Raymond and I have semi-retired, 371 00:13:12,100 --> 00:13:13,467 and our son Matthew 372 00:13:13,467 --> 00:13:15,533 is resuming management of the kitchen. 373 00:13:16,600 --> 00:13:18,266 Give me 30 seconds on the wings. 374 00:13:18,266 --> 00:13:21,500 Lynn and Ray are the brains behind the delicious food. 375 00:13:21,500 --> 00:13:24,667 Matt took the service to another level. 376 00:13:24,667 --> 00:13:29,500 -Island style wings. -Tangy, with a little touch of teriyaki sauce. 377 00:13:29,500 --> 00:13:31,266 First step to the wings is making the sauce. 378 00:13:31,266 --> 00:13:33,800 Soy sauce, sugar, water, 379 00:13:33,800 --> 00:13:38,100 rice wine, garlic, green onions, sesame oil, and chili flakes. 380 00:13:38,100 --> 00:13:39,867 It cooks down about five to seven minutes, 381 00:13:39,867 --> 00:13:42,400 and then we're gonna thicken it with cornstarch and water. 382 00:13:42,400 --> 00:13:44,367 Now it's time for us to get our wings ready. 383 00:13:44,367 --> 00:13:47,000 We're just gonna go ahead and dredge our wings in flour, salt and pepper. 384 00:13:47,000 --> 00:13:49,200 The wings sit in the cooler overnight. 385 00:13:49,200 --> 00:13:52,500 Now, they're ready to fry, 350 for about 10-12 minutes. 386 00:13:52,500 --> 00:13:53,767 Add with the sauce. 387 00:13:55,166 --> 00:13:58,400 Green onions on top, and these are our island style wings. 388 00:13:58,400 --> 00:13:59,967 Island style wings. 389 00:13:59,967 --> 00:14:02,467 Just the right spicy and tangy. 390 00:14:02,467 --> 00:14:05,166 They are delicious and really messy. 391 00:14:05,166 --> 00:14:06,467 [man] Big portion of wings. 392 00:14:06,467 --> 00:14:09,266 If I had to grade them on a 1-10, these would be a 10. 393 00:14:11,166 --> 00:14:12,867 Island style wings, plate of shrimp. 394 00:14:12,867 --> 00:14:14,867 [woman] If you're looking for a little island flair 395 00:14:14,867 --> 00:14:17,266 and you're in Arizona, this is the place to come. 396 00:14:17,266 --> 00:14:20,600 [man] You feel the spirit of Aloha. You feel the spirit of Hawaii. 397 00:14:20,600 --> 00:14:21,667 That's why we come. 398 00:14:21,667 --> 00:14:23,100 Triple D-licious. 399 00:14:23,100 --> 00:14:24,567 The story is awesome. 400 00:14:24,567 --> 00:14:26,166 You're the real deal. 401 00:14:26,166 --> 00:14:28,867 I want you to send some of this to me to my house. 402 00:14:29,767 --> 00:14:30,734 You're a superstar. 403 00:14:33,667 --> 00:14:35,000 [Guy] And coming up in Dallas... 404 00:14:35,000 --> 00:14:36,667 It was a Triple D first! 405 00:14:36,667 --> 00:14:40,367 A Triple D first after 1000 restaurants? Are you kidding me? 406 00:14:40,367 --> 00:14:41,767 And it was worth the wait. 407 00:14:41,767 --> 00:14:42,867 -One of my favorites. -Yeah. 408 00:14:42,867 --> 00:14:45,233 [chef] Lamb shank. Table 4. Pick it up. 409 00:14:49,567 --> 00:14:51,867 I'm here on Greenville Avenue in Dallas, Texas, 410 00:14:51,867 --> 00:14:54,300 to check out a Triple D first. 411 00:14:54,300 --> 00:14:56,900 A Triple D first after a thousand restaurants? 412 00:14:56,900 --> 00:14:59,567 Are you kidding me? I never saw this coming. 413 00:14:59,567 --> 00:15:03,166 Back in 2018, I went to the first Afghan restaurant 414 00:15:03,166 --> 00:15:04,500 Triple D had ever seen. 415 00:15:04,500 --> 00:15:06,767 And even though they moved to a new location, 416 00:15:06,767 --> 00:15:10,400 their scratch-made food is still bringing in even more first timers. 417 00:15:10,400 --> 00:15:12,567 This is Nora restaurant and bar. 418 00:15:12,567 --> 00:15:16,333 [upbeat music playing] 419 00:15:17,367 --> 00:15:18,900 [chef] Bulanee, table 5. 420 00:15:18,900 --> 00:15:22,100 Diners, Drive-ins and Dives came to its old location. 421 00:15:22,100 --> 00:15:27,000 Very, very flavorful, different kind of spices and even a little zippy. 422 00:15:27,000 --> 00:15:28,567 -A little zippy to it. -Yeah. 423 00:15:28,567 --> 00:15:29,934 Leek dumpling. 424 00:15:29,934 --> 00:15:33,667 I didn't know Afghani food. It's turned out to be one of my favorites. 425 00:15:33,667 --> 00:15:34,800 Me being Afghan myself, 426 00:15:34,800 --> 00:15:36,700 it reminds me of my mum's food all the time. 427 00:15:36,700 --> 00:15:39,100 I love how family-based Nora's is. 428 00:15:39,100 --> 00:15:41,800 I definitely feel like that love comes through the food. 429 00:15:41,800 --> 00:15:44,867 [Guy] Probably because even the name came from a place of love. 430 00:15:44,867 --> 00:15:48,467 Because owner Matt Pikar named the place after his daughter. 431 00:15:48,467 --> 00:15:51,066 My wife said, "Let's call this Nora," and I loved it. 432 00:15:51,066 --> 00:15:52,567 [Guy] How would you describe Afghan food? 433 00:15:52,567 --> 00:15:53,467 Flavorful. 434 00:15:53,467 --> 00:15:54,567 The spices. 435 00:15:54,567 --> 00:15:57,100 Turmeric, cardamom, saffron. 436 00:15:57,100 --> 00:15:58,400 Once you come and try it, 437 00:15:58,400 --> 00:15:59,700 -you're gonna fall in love with it. -And-- 438 00:15:59,700 --> 00:16:01,066 We have the lamb kebab. 439 00:16:01,066 --> 00:16:03,567 Everything that we've ever had here has been great. 440 00:16:03,567 --> 00:16:05,567 Lamb shank, Table 4. Pick it up. 441 00:16:05,567 --> 00:16:06,767 Okay, what are we gonna make first? 442 00:16:06,767 --> 00:16:08,767 -Lamb shanks. -In a pressure cooker. 443 00:16:08,767 --> 00:16:11,767 We go with the garlic, onions, chopped tomatoes, 444 00:16:11,767 --> 00:16:12,867 fresh cilantro. 445 00:16:12,867 --> 00:16:14,467 Cilantro is big in Afghanistan? 446 00:16:14,467 --> 00:16:16,266 Oh, yeah. Then we got salt. 447 00:16:16,266 --> 00:16:17,367 Black pepper. 448 00:16:17,367 --> 00:16:19,266 -I like the turmeric. -I love it. 449 00:16:19,266 --> 00:16:20,667 -Coriander. -Coriander. 450 00:16:20,667 --> 00:16:22,000 [Guy] How long are we gonna let this cook? 451 00:16:22,000 --> 00:16:23,166 About 20 minutes. 452 00:16:23,166 --> 00:16:24,266 [Guy] Got it. 453 00:16:24,266 --> 00:16:26,467 Now we're going to continue the process. 454 00:16:26,467 --> 00:16:27,800 Put my tomato first. 455 00:16:27,800 --> 00:16:30,100 -Then we put the... sun-dried tomato. -Sun-dried tomato? 456 00:16:30,100 --> 00:16:33,266 -[Guy] Chili de Arbol. -Black pepper and some paprika. 457 00:16:33,266 --> 00:16:36,166 -So Afghan has a little heat? -Little, but not too much. 458 00:16:36,166 --> 00:16:37,467 Take some tomato paste. 459 00:16:37,467 --> 00:16:39,667 -[Guy] Okay. -Then you take your lamb shank. 460 00:16:40,100 --> 00:16:41,467 Beautiful shanks. 461 00:16:41,467 --> 00:16:43,867 Now, this is gonna go in the oven for how long? 462 00:16:43,867 --> 00:16:46,033 Forty-five to hour, 350. 463 00:16:46,400 --> 00:16:47,500 Here you go, towels. 464 00:16:47,500 --> 00:16:49,200 -Get some towels. -There you go, doctor. 465 00:16:49,200 --> 00:16:51,500 -Dr. Matt. -We take our lamb shank. 466 00:16:51,500 --> 00:16:53,467 -Nicely done. -Put more rice on top of it. 467 00:16:53,467 --> 00:16:55,467 Then we get the topping. 468 00:16:55,467 --> 00:16:57,333 -And that's it. -That's it. 469 00:16:59,867 --> 00:17:01,867 That's really good. Excellent dish. 470 00:17:01,867 --> 00:17:03,467 [server] A lamb shank for you. 471 00:17:03,467 --> 00:17:06,200 So after Triple D, we got all different people. 472 00:17:06,200 --> 00:17:08,100 You know, people had never had lamb. 473 00:17:08,100 --> 00:17:09,667 Had never had a kebab. 474 00:17:09,667 --> 00:17:10,934 Chicken kebabs. 475 00:17:10,934 --> 00:17:13,567 The chicken with the yogurt sauce is a great first dish to try. 476 00:17:13,567 --> 00:17:15,800 It's very delicious, very flavorful. 477 00:17:15,800 --> 00:17:18,166 Now we're making the chicken kebab with yogurt. 478 00:17:18,166 --> 00:17:20,600 To marinate the chicken, we're going to add paprika, 479 00:17:20,600 --> 00:17:23,467 black pepper, ginger, coriander, coriander, 480 00:17:23,467 --> 00:17:27,367 crushed pepper, salt, saffron liquid, garlic. 481 00:17:27,367 --> 00:17:29,400 I like a garlic. Lemon juice. 482 00:17:29,400 --> 00:17:30,867 That makes it very tender. 483 00:17:30,867 --> 00:17:31,667 Olive oil. 484 00:17:32,367 --> 00:17:33,734 Mix that all together. 485 00:17:35,100 --> 00:17:37,200 Now we're ready to skewer our kebab. 486 00:17:37,200 --> 00:17:40,200 We usually use big, nice skewer sticks 487 00:17:40,200 --> 00:17:43,600 so it could burn inside and make the kebab more juicy. 488 00:17:43,600 --> 00:17:45,367 Now we've got our veggies skewers. 489 00:17:45,367 --> 00:17:48,000 And it takes about seven minutes to cook each skewer. 490 00:17:48,000 --> 00:17:50,400 We have a pita. Make sure it's warm. 491 00:17:50,400 --> 00:17:53,166 Then we get our chicken. Beautiful. 492 00:17:53,166 --> 00:17:54,834 Then you get your vegetable here. 493 00:17:55,900 --> 00:17:57,100 Then yogurt sauce. 494 00:17:57,100 --> 00:17:59,266 We're using the Middle Eastern yogurt. 495 00:17:59,266 --> 00:18:01,266 We add a little bit of mayonnaise to it. 496 00:18:01,266 --> 00:18:04,367 Salt, vinegar, garlic, black pepper. 497 00:18:04,367 --> 00:18:06,266 I use fresh dill all the time. 498 00:18:06,266 --> 00:18:07,367 Now we mix it. 499 00:18:07,767 --> 00:18:09,266 Now, it's ready. 500 00:18:09,266 --> 00:18:10,900 We're going to put some corianders. 501 00:18:10,900 --> 00:18:12,867 Put a little bit of olive oil. 502 00:18:12,867 --> 00:18:14,100 And it's ready to eat. 503 00:18:14,100 --> 00:18:15,467 Chicken kebabs. 504 00:18:15,467 --> 00:18:17,100 [woman] It is very tender. 505 00:18:17,100 --> 00:18:20,500 I love the chargrilled vegetables and the chicken. 506 00:18:20,500 --> 00:18:23,166 It's just a fabulous flavor. 507 00:18:23,166 --> 00:18:24,600 [man] Qabili palao lamb. 508 00:18:24,600 --> 00:18:26,500 Qabili palao, that's one of my favorites, actually. 509 00:18:26,500 --> 00:18:27,800 The carrots and the raisins. 510 00:18:27,800 --> 00:18:30,000 The lamb is very tender and juicy. 511 00:18:30,000 --> 00:18:32,200 We are making now the lamb meat. 512 00:18:32,200 --> 00:18:35,667 We're going to add onions, garlic, boneless leg of lamb. 513 00:18:35,667 --> 00:18:36,800 And we mix it. 514 00:18:36,800 --> 00:18:40,066 We're putting cilantro, chopped tomatoes, crushed pepper, 515 00:18:40,066 --> 00:18:44,266 coriander, ginger, salt, dry lime, turmeric. 516 00:18:44,266 --> 00:18:46,100 Mix it. It looks brown. 517 00:18:46,100 --> 00:18:50,166 Now we're going to add water to it and we're going to let it boil for one hour. 518 00:18:50,166 --> 00:18:52,967 Our lamb should be ready, so add tomato paste to it. 519 00:18:52,967 --> 00:18:54,934 It makes it thick and soft. 520 00:18:56,700 --> 00:19:00,100 This is the same basmati saffron rice we made for Guy. 521 00:19:00,100 --> 00:19:01,367 Qabili palao. 522 00:19:01,367 --> 00:19:04,500 -[Guy] Qabili palao. -Qabili means the chef with a lot of talent. 523 00:19:04,500 --> 00:19:06,266 -Cook the food. -Cook, their Qabili. 524 00:19:06,266 --> 00:19:09,867 -Basmati rice, boiled and steamed. -Nice and light and fluffy. 525 00:19:09,867 --> 00:19:10,967 -One of my favorites. -Yeah. 526 00:19:10,967 --> 00:19:12,567 [Pikar] We're gonna take the saffron water. 527 00:19:12,567 --> 00:19:15,100 -[Guy] A little saffron water. -Pour it to the lamb stock. 528 00:19:15,100 --> 00:19:16,767 -Next. -Then we have the seven spices. 529 00:19:16,767 --> 00:19:18,200 Seven spices. What's in there? 530 00:19:18,200 --> 00:19:20,700 [Pikar] Cumin, coriander, black pepper, 531 00:19:20,700 --> 00:19:24,467 green cardamom, black cardamom, cloves and cinnamon. 532 00:19:24,467 --> 00:19:25,900 Then we put more cardamom in. 533 00:19:25,900 --> 00:19:27,867 Then we put the salt. Then, the last part is... 534 00:19:27,867 --> 00:19:29,467 -[Guy] Is more of the saffron. -Saffron. 535 00:19:29,467 --> 00:19:32,467 -[Guy] We mix that together, in the oven. -Twenty-five minutes. 536 00:19:32,467 --> 00:19:33,767 And it's ready to serve. 537 00:19:33,767 --> 00:19:34,600 So we get the rice. 538 00:19:34,600 --> 00:19:36,767 We put it in the middle. Here is our lamp. 539 00:19:36,767 --> 00:19:39,100 Then we put more rice on top like a mountain. 540 00:19:39,100 --> 00:19:42,767 Here we have the carrots, raisins, almonds, 541 00:19:42,767 --> 00:19:45,834 a little bit of greenery and a flower on the top. 542 00:19:46,467 --> 00:19:49,567 Qabili palao lamb. 543 00:19:49,567 --> 00:19:52,567 The lamb is so tender, so many different spices, 544 00:19:52,567 --> 00:19:55,667 with a blend of mild sweetness to it. 545 00:19:55,667 --> 00:19:57,467 Kadu, Table 7. 546 00:19:57,467 --> 00:20:00,767 They have lots of variety, something for everyone, I think. 547 00:20:00,767 --> 00:20:02,467 And whatever you're craving, you can find it. 548 00:20:02,467 --> 00:20:04,166 [Pikar] Kofta chalao, ready! 549 00:20:04,166 --> 00:20:06,400 This helps people to better understand a culture 550 00:20:06,400 --> 00:20:08,500 -they don't know anything about. -[Pikar] That's true. 551 00:20:08,500 --> 00:20:11,667 After Triple D come, we moved to a better location, 552 00:20:11,667 --> 00:20:14,266 new location and people followed us. 553 00:20:14,266 --> 00:20:15,600 The old place was fabulous. 554 00:20:15,600 --> 00:20:17,567 And this new place, everybody would love it. 555 00:20:17,567 --> 00:20:19,100 A great place to have in our neighborhood. 556 00:20:19,100 --> 00:20:21,233 Nice place. Nora should be very proud. 557 00:20:23,367 --> 00:20:24,367 Okay, guys, order! 558 00:20:24,367 --> 00:20:25,867 Hey, what do we have on the grill? 559 00:20:25,867 --> 00:20:26,900 Wings in the window. 560 00:20:26,900 --> 00:20:28,500 But my memory is long. 561 00:20:28,500 --> 00:20:31,567 -Chicken yogurt at the bar. -Island wings for Guy! 562 00:20:31,567 --> 00:20:32,600 Triple D Nation! 563 00:20:32,600 --> 00:20:35,467 And the list of Triple D joints is even longer! 564 00:20:35,467 --> 00:20:37,066 Palahu shrimp. 565 00:20:37,066 --> 00:20:39,066 This is your bulanee and this is your Mantoo. 566 00:20:39,066 --> 00:20:42,000 -Thank you, Nora, for helping your dad. -Enjoy. 567 00:20:42,000 --> 00:20:45,233 So we'll be checking out more next time on Triple D Nation. 568 00:20:45,667 --> 00:20:47,066 Qabili palao. 569 00:20:47,767 --> 00:20:49,233 -What? -Where are you going? 570 00:20:50,266 --> 00:20:51,667 [indistinct] 571 00:20:51,667 --> 00:20:53,166 What are you looking at? You just... 572 00:20:53,166 --> 00:20:55,367 -Wipe... wipe it up. -Now, you're just... 573 00:20:55,367 --> 00:20:56,700 Now we're gonna make the lamb. 574 00:20:56,700 --> 00:20:58,166 All right. You ready?