1 00:00:01,467 --> 00:00:02,867 Hey, I'm Guy Fieri, and you know what I need? 2 00:00:02,867 --> 00:00:06,166 I need you riding shotgun. I'm on my way to Flavortown! 3 00:00:06,166 --> 00:00:08,800 This is Diners, Drive-Ins and Dives. 4 00:00:09,200 --> 00:00:10,367 This trip... 5 00:00:10,367 --> 00:00:12,166 -Whoa! -Whoa! 6 00:00:12,166 --> 00:00:13,367 [Guy] We're hanging on tight... 7 00:00:13,367 --> 00:00:15,800 It's a culinary challenge, every minute 8 00:00:15,800 --> 00:00:17,667 ...to fistfuls of flavor. 9 00:00:17,667 --> 00:00:19,767 Oh. I didn't think you'd ever ask. 10 00:00:19,767 --> 00:00:22,567 Like pizza and shawarmas in San Luis Obispo. 11 00:00:22,567 --> 00:00:25,000 It's delicious. I'm totally ripping that off. 12 00:00:25,000 --> 00:00:27,300 Argentinian sandwiches in Indianapolis. 13 00:00:27,300 --> 00:00:29,567 You know what I like about that? Everything. 14 00:00:29,567 --> 00:00:33,266 And things go off the rails with a real Impractical Joker. 15 00:00:33,266 --> 00:00:34,367 Chef fight. 16 00:00:34,367 --> 00:00:35,967 [Guy] When he joins me at a New Jersey joint... 17 00:00:35,967 --> 00:00:36,967 I call this the hunch. 18 00:00:36,967 --> 00:00:38,300 Can I drive in? All right. 19 00:00:38,300 --> 00:00:40,300 [Guy] ...not kidding around with their menu. 20 00:00:40,300 --> 00:00:42,066 I've never tasted anything like this. 21 00:00:42,066 --> 00:00:43,433 -You're an animal. -[laughter] 22 00:00:43,433 --> 00:00:48,200 That's all, right here, right now on, Diners, Drive-Ins and Dives. 23 00:00:48,200 --> 00:00:50,233 [opening theme music playing] 24 00:00:59,567 --> 00:01:03,000 So I'm here in San Luis Obispo, about a mile away from the University, 25 00:01:03,000 --> 00:01:04,367 to check out a joint, 26 00:01:04,367 --> 00:01:07,567 and it's another one of those awesome Triple-D immigrant stories. 27 00:01:07,567 --> 00:01:11,667 Let's see, comes to America from Jordan when he's in his 20s, 28 00:01:11,667 --> 00:01:14,166 ends up driving truck for the prison system. 29 00:01:14,166 --> 00:01:15,867 Then he opens a small grocery store 30 00:01:15,867 --> 00:01:18,300 and all the while having the American dream 31 00:01:18,300 --> 00:01:19,667 of opening his own restaurant. 32 00:01:19,667 --> 00:01:21,033 And that's what happened. 33 00:01:21,033 --> 00:01:24,000 Ladies and gentlemen, this is Petra, Mediterranean Pizza and Grill. 34 00:01:24,767 --> 00:01:27,266 I cut a chicken for a chicken shawarma plate. 35 00:01:27,266 --> 00:01:28,667 The food here is incredible. 36 00:01:28,667 --> 00:01:30,567 [man] Euro pizza, table 2. 37 00:01:30,567 --> 00:01:33,400 I don't know what makes good Mediterranean, but they make good Mediterranean. 38 00:01:33,400 --> 00:01:34,634 Kofta kabab. 39 00:01:34,634 --> 00:01:37,567 -You're indoctrinated into Mediterranean food, here. -Yes. 40 00:01:37,567 --> 00:01:40,700 [Guy] But before Todd Aburashed became a restaurateur, 41 00:01:40,700 --> 00:01:43,266 he was in the food business as an entrepreneur. 42 00:01:43,266 --> 00:01:46,800 While I was working, I opened a supermarket, 43 00:01:46,800 --> 00:01:48,600 selling imported food. 44 00:01:48,600 --> 00:01:50,700 [Guy] And with the help of his wife Sana, 45 00:01:50,700 --> 00:01:54,266 son Rammy and the rest of his family, those imported flavors 46 00:01:54,266 --> 00:01:56,500 are now getting cooked up for the community. 47 00:01:57,767 --> 00:01:59,266 [Guy] How many people you serve in a day? 48 00:01:59,266 --> 00:02:00,100 About a thousand. 49 00:02:00,100 --> 00:02:02,000 -[Guy] How many? -Thousand people. 50 00:02:02,000 --> 00:02:03,200 A Greek feta pizza. 51 00:02:03,200 --> 00:02:06,700 They're nationally recognized. We're lucky to have it here. 52 00:02:06,700 --> 00:02:09,066 Chicken garlic for number 2. 53 00:02:09,066 --> 00:02:10,867 Garlic pizza. It's got the chicken, 54 00:02:10,867 --> 00:02:12,166 it's got the cream sauce. 55 00:02:12,166 --> 00:02:13,500 It's incredible. 56 00:02:13,500 --> 00:02:16,767 So, is the pizza dough a little bit more like a pita dough pizza? 57 00:02:16,767 --> 00:02:19,100 -Correct. But the water-- -Yeast and sugar? 58 00:02:19,100 --> 00:02:22,800 So we bloom the yeast. And what type of flour do we have over here, boss? 59 00:02:22,800 --> 00:02:25,066 -All purpose sugar, -Got it. 60 00:02:25,066 --> 00:02:27,800 -and salt, oil... -And some water. 61 00:02:27,800 --> 00:02:30,100 We let it cool for about half an hour. 62 00:02:30,100 --> 00:02:32,467 We portion it and it's ready to serve. 63 00:02:32,467 --> 00:02:33,667 Todd, what is your real name? 64 00:02:33,667 --> 00:02:36,066 Taisir. T-A-I-S-I-R. 65 00:02:36,066 --> 00:02:37,867 It means "Easy" in Arabic. 66 00:02:37,867 --> 00:02:40,467 Your new Triple-D name is Easy T. 67 00:02:40,467 --> 00:02:42,867 [both chuckle] 68 00:02:42,867 --> 00:02:44,367 We'll work on the rub for the shawarma. 69 00:02:44,367 --> 00:02:45,667 -Is that sumac? -[Todd] Correct. 70 00:02:45,667 --> 00:02:49,266 -Black pepper... -All spice, seven spice, salt, 71 00:02:49,266 --> 00:02:51,066 -paprika-- -[Guy] Granulated garlic. 72 00:02:51,066 --> 00:02:53,367 -cumin... Worcestershire. -[Guy] Chili powder? 73 00:02:53,367 --> 00:02:55,767 This is white vinegar and lemon juice. 74 00:02:55,767 --> 00:02:58,000 -While I'm doing this... -This is my job now? 75 00:02:58,000 --> 00:02:59,567 -Yeah. -I get to be part of the team. 76 00:02:59,567 --> 00:03:02,266 -Maybe we'll become partners. -[Guy] Who knows? 77 00:03:02,266 --> 00:03:03,333 Chicken thigh. 78 00:03:04,367 --> 00:03:06,100 Let it rest overnight. 79 00:03:06,100 --> 00:03:07,567 We'll start to build the rotisserie. 80 00:03:07,567 --> 00:03:09,367 [Todd] Let's stack the meat. 81 00:03:09,367 --> 00:03:11,400 And then it will go onto the rotisserie. 82 00:03:11,400 --> 00:03:13,967 -What's our next step? -The garlic spread. 83 00:03:13,967 --> 00:03:15,400 Boiled potatoes. 84 00:03:15,400 --> 00:03:20,667 -This I've never seen. -Mayonnaise, white pepper, salt and then garlic. 85 00:03:20,667 --> 00:03:22,467 All right, so we're gonna mix this up. 86 00:03:22,467 --> 00:03:23,900 I imagine this goes on everything. 87 00:03:23,900 --> 00:03:25,734 You could use it as a sunblock... 88 00:03:27,066 --> 00:03:29,066 It's delicious. I'm totally ripping that off. 89 00:03:29,066 --> 00:03:30,667 Now we can build the pizza. 90 00:03:30,667 --> 00:03:35,166 Take the dough, we run it through the sheeter, we dock it so it doesn't puff up. 91 00:03:35,166 --> 00:03:36,200 A little bit of oil. 92 00:03:36,200 --> 00:03:39,400 The garlic potato spread, the cubed mozzarella. 93 00:03:41,200 --> 00:03:43,000 Anybody else's mouth watering right now? 94 00:03:43,000 --> 00:03:44,567 We should probably just try that. 95 00:03:44,567 --> 00:03:46,233 Oh, I didn't think you'd ever ask. 96 00:03:46,967 --> 00:03:48,767 [gasps] That chicken is so good. 97 00:03:48,767 --> 00:03:50,767 -Artichoke hearts... -And then mushroom. 98 00:03:50,767 --> 00:03:51,734 And then some onions. 99 00:03:51,734 --> 00:03:53,700 -Now we go in the oven. -For about 10 minutes. 100 00:03:53,700 --> 00:03:55,734 And we're good to go. [whistles] 101 00:03:57,266 --> 00:03:58,333 [Guy] Beautiful. 102 00:04:00,567 --> 00:04:01,700 The chicken is amazing. 103 00:04:01,700 --> 00:04:04,266 I mean, it's, you know, it's such a big, full flavor. 104 00:04:04,266 --> 00:04:05,667 And I love that you kept spinning it, 105 00:04:05,667 --> 00:04:08,600 so almost every piece of meat had that caramelization. 106 00:04:08,600 --> 00:04:10,667 The cream sauce, you get that little touch of garlic, 107 00:04:10,667 --> 00:04:13,100 but the garlic isn't overtaking the pizza. 108 00:04:14,300 --> 00:04:15,600 Really nice crust. 109 00:04:15,600 --> 00:04:16,467 Outstanding, my friend. 110 00:04:16,467 --> 00:04:18,400 -Thank you. -Chicken and garlic pizza. 111 00:04:18,400 --> 00:04:20,100 The chicken, it's crispy on the outside. 112 00:04:20,100 --> 00:04:21,600 It's nice and moist on the inside. 113 00:04:21,600 --> 00:04:23,567 You know the crust is kind of like the pita. 114 00:04:23,567 --> 00:04:26,100 -And then if you get a little of garlic sauce... -It can't be beat. 115 00:04:26,100 --> 00:04:29,967 How does chicken shawarma and pizza go together? 116 00:04:29,967 --> 00:04:32,200 Outstanding. Why haven't I thought of it before? 117 00:04:32,200 --> 00:04:33,133 [Guy] In a college town, 118 00:04:33,133 --> 00:04:36,100 a place where they can go to this kiosk, 119 00:04:36,100 --> 00:04:38,467 punch in their order and get this quality of food. 120 00:04:38,467 --> 00:04:39,600 On a budget, too. 121 00:04:39,600 --> 00:04:42,100 Yeah, because your sandwich is as big as a cat's head. 122 00:04:42,100 --> 00:04:43,600 Tri-Tip Sandwich, number 3. 123 00:04:43,600 --> 00:04:45,567 I had the Tri-Tip pita, and it was excellent. 124 00:04:45,567 --> 00:04:48,367 We're gonna do the sauce for the Tri-Tip. 125 00:04:48,367 --> 00:04:51,266 Black pepper, garlic, allspice. 126 00:04:51,266 --> 00:04:52,900 -The seven spice... -Seven spice? 127 00:04:52,900 --> 00:04:56,266 -Chili powder. -Cumin, salt, red vinegar. 128 00:04:56,266 --> 00:04:57,967 -Worcestershire. -Lemon juice. 129 00:04:57,967 --> 00:04:59,000 He's the Mixmaster. 130 00:04:59,000 --> 00:05:01,367 You could help me out... And oil. 131 00:05:01,367 --> 00:05:04,500 We add the meat, let it marinate for 24 hours, 132 00:05:04,500 --> 00:05:06,500 and then we'll build the rotisserie. 133 00:05:06,500 --> 00:05:09,200 -What are we making? -Tzatziki. Plain yogurt. 134 00:05:09,200 --> 00:05:13,567 -Fresh garlic, of course. -Mint and some salt, and then that Persian cucumber. 135 00:05:13,567 --> 00:05:14,867 All right, Tzatziki's done. 136 00:05:14,867 --> 00:05:16,567 -What's next? -The Tahini sauce? 137 00:05:16,567 --> 00:05:20,100 -Okay. -Tahini sauce. Salt, fresh garlic, 138 00:05:20,100 --> 00:05:21,967 -citric acid... -Okay. 139 00:05:21,967 --> 00:05:24,367 ...and add some water. 140 00:05:24,367 --> 00:05:26,767 Your dough is the same kind of dough we make for the pizza, right? 141 00:05:26,767 --> 00:05:30,467 -Correct. We put it inside the machine-- -Oh, like a biscuit cutter? 142 00:05:30,467 --> 00:05:31,300 Correct. 143 00:05:31,300 --> 00:05:32,867 Now how long we gonna let 'em proof? 144 00:05:32,867 --> 00:05:34,266 For about half an hour. 145 00:05:34,266 --> 00:05:35,233 Then we'll be ready to sheet him? 146 00:05:35,233 --> 00:05:38,066 Correct. Then we put them through the oven. 147 00:05:38,066 --> 00:05:40,867 Look at that! Little pillow of magic. 148 00:05:40,867 --> 00:05:41,800 [Todd] Then we cut it, 149 00:05:41,800 --> 00:05:44,667 -garlic sauce... -Cucumber and lettuce salad. 150 00:05:44,667 --> 00:05:46,567 [Todd] Then Tri-Tip. 151 00:05:46,567 --> 00:05:48,100 That's really how much you put in there? 152 00:05:48,100 --> 00:05:49,800 Yeah. The Tahini. 153 00:05:50,367 --> 00:05:52,667 We serve it with Tzatziki, 154 00:05:52,667 --> 00:05:53,634 and ready to go. 155 00:05:58,467 --> 00:06:00,266 That's two bites, and I haven't made a dent. 156 00:06:00,266 --> 00:06:02,266 There's got to be a pound of meat in this thing. 157 00:06:02,266 --> 00:06:05,266 Just the meat by itself is outstanding. 158 00:06:05,266 --> 00:06:07,467 You give a great value, it's authentic. 159 00:06:07,467 --> 00:06:09,500 Delicious, the whole thing. 160 00:06:10,100 --> 00:06:11,433 [man] It's the perfect pocket. 161 00:06:11,433 --> 00:06:14,000 You get that fresh pita and you have the steam coming off of it. 162 00:06:14,000 --> 00:06:15,266 I love the beef Tri-Tip. 163 00:06:15,266 --> 00:06:16,967 The flavor is incredible. 164 00:06:16,967 --> 00:06:18,367 Homemade sauces are delicious. 165 00:06:18,367 --> 00:06:20,667 -Yeah, the sausages are the key, right? -Yep. Gotta have the sauce. 166 00:06:20,667 --> 00:06:23,200 -How many days does it take you to finish that? -Three. 167 00:06:23,200 --> 00:06:25,467 I mean, it really does. For me, it would be two days. 168 00:06:25,467 --> 00:06:27,100 Chicken plate, number 2. 169 00:06:27,100 --> 00:06:29,166 I always tell people to come here. You can't go wrong. 170 00:06:29,166 --> 00:06:32,400 The example that you've set. You give a lot of people jobs, 171 00:06:32,400 --> 00:06:37,400 you give a community amazing food, and you do it in a really nice, easy way. 172 00:06:37,400 --> 00:06:39,634 -That's why they call him Easy T. Delicious. -Ah. 173 00:06:41,367 --> 00:06:43,767 [Guy] Coming up. I'm hanging out with my buddy Q 174 00:06:43,767 --> 00:06:45,567 from Impractical Jokers in New Jersey... 175 00:06:45,567 --> 00:06:47,100 I can't wait. I'm never gonna leave. 176 00:06:47,100 --> 00:06:48,367 [Guy] ...for a serious burger. 177 00:06:48,367 --> 00:06:52,400 You talk about flavor bomb. This right here is another level. 178 00:06:52,400 --> 00:06:54,400 And a Flavortown initiation. 179 00:06:54,400 --> 00:06:56,767 I get to be here for the moment, he tries octopus. 180 00:06:56,767 --> 00:06:58,333 It's too good to be a joke. 181 00:07:02,800 --> 00:07:05,767 So I drove the '68 Camaro in from New York City, about an hour. 182 00:07:05,767 --> 00:07:09,367 I'm here at Avon-By-The-Sea. Pretty close to Asbury, New Jersey. 183 00:07:09,367 --> 00:07:10,767 You know, great beach area. 184 00:07:10,767 --> 00:07:12,600 -And did you hear something? -[car trunk thudding] 185 00:07:12,600 --> 00:07:15,667 I'm here to check out a joint where this guy started doing meal prep, 186 00:07:15,667 --> 00:07:18,567 -for buddies at the gym, and then he... -[thudding continues] 187 00:07:18,567 --> 00:07:20,500 Well, he turned it into his own restaurant. 188 00:07:20,500 --> 00:07:22,467 -[thudding continues] -My gosh! I can't believe I forgot him! 189 00:07:22,467 --> 00:07:24,567 -Q. Q. I'm so sorry. -[Q groans] 190 00:07:24,567 --> 00:07:26,200 Hey, man, I'm on Impractical Jokers, 191 00:07:26,200 --> 00:07:27,667 not Impractical Torture. 192 00:07:27,667 --> 00:07:29,200 I didn't know it would be that long of a ride. 193 00:07:29,200 --> 00:07:31,100 Did they tell you to hit every pothole on the way down? 194 00:07:31,100 --> 00:07:32,900 -Listen, are you hungry? -Of course, I'm hungry! 195 00:07:32,900 --> 00:07:34,000 You're gonna love this place. 196 00:07:34,000 --> 00:07:35,800 -This is Cave Bistro. -Cave Bistro? 197 00:07:35,800 --> 00:07:36,800 Yum! 198 00:07:36,800 --> 00:07:37,767 [Guy laughing] 199 00:07:39,600 --> 00:07:42,266 Picking up a bison, mid-rare and an octopus. 200 00:07:42,266 --> 00:07:44,000 [man] You got to come to Cave Bistro. 201 00:07:44,000 --> 00:07:46,000 It's a good vibe surf-shack. 202 00:07:46,000 --> 00:07:47,600 [chef] I got the scallops with, chef. 203 00:07:47,600 --> 00:07:49,700 It's fresh, locally sourced. 204 00:07:49,700 --> 00:07:50,800 I couldn't eat gluten, 205 00:07:50,800 --> 00:07:52,367 and I finally found home. 206 00:07:52,367 --> 00:07:53,900 -This is it. -That was it? 207 00:07:53,900 --> 00:07:57,166 And this healthy culinary road has been well traveled by chef Doug Stehle 208 00:07:57,166 --> 00:08:00,500 even before he opened this spot he owns with his wife Lynn. 209 00:08:00,500 --> 00:08:02,000 I was executive chef at a hospital. 210 00:08:02,000 --> 00:08:07,367 And I wound up starting this meal prep thing and delivering to CrossFit gyms. 211 00:08:07,367 --> 00:08:10,967 And he really cared about the food that was being put on the plate. 212 00:08:10,967 --> 00:08:13,000 [Doug] Okay, I got 30 seconds on the octopus. 213 00:08:13,000 --> 00:08:15,000 No one can beat Doug's octopus. 214 00:08:15,000 --> 00:08:16,467 No one. 215 00:08:16,467 --> 00:08:20,266 With the pickled onions, and the carrot, with that green sauce, it's great. 216 00:08:20,266 --> 00:08:21,600 All right, let's talk about octopus. 217 00:08:21,600 --> 00:08:23,367 Bringing it in frozen, breaking it down... 218 00:08:23,367 --> 00:08:24,500 I take off the head. 219 00:08:24,500 --> 00:08:25,467 -Okay. -Head's right here. 220 00:08:25,467 --> 00:08:28,000 -Take out the beak-- -[Q] Octopus have beak? 221 00:08:28,000 --> 00:08:29,266 -Yeah. -So you don't serve that up. 222 00:08:29,266 --> 00:08:31,567 -People don't eat the beak. -They're not so interested in it. 223 00:08:31,567 --> 00:08:33,000 Hey, lucky! You win the beak. 224 00:08:33,000 --> 00:08:34,900 [Doug] I'm gonna start with some achiote paste. 225 00:08:34,900 --> 00:08:36,967 I've never actually eaten octopus before. 226 00:08:36,967 --> 00:08:38,200 What? You like seafood? 227 00:08:38,200 --> 00:08:40,367 -Love seafood. -Okay, there's something about the tenderness 228 00:08:40,367 --> 00:08:42,800 and the meatiness of octopus that you just can't beat. 229 00:08:42,800 --> 00:08:44,166 [Doug] I'm gonna throw some limes in here now. 230 00:08:44,166 --> 00:08:45,500 Some lemons in there as well. 231 00:08:45,500 --> 00:08:48,700 Crushed garlic cloves, half clarified butter and half olive oil. 232 00:08:48,700 --> 00:08:51,100 -We are seed oil free here. -[Guy] And why no seed oil? 233 00:08:51,100 --> 00:08:53,600 It's very inflammatory for the body. 234 00:08:53,600 --> 00:08:55,000 [Guy] What temp are we running, for how long? 235 00:08:55,000 --> 00:08:57,367 [Doug] 300 degrees, two and a half hours. 236 00:08:57,367 --> 00:08:58,400 [Guy] And what do we serve it with? 237 00:08:58,400 --> 00:09:01,100 Charmoula sauce, made from culantro, not Cilantro 238 00:09:01,100 --> 00:09:02,700 -Stems and all? -Lot of flavor. 239 00:09:02,700 --> 00:09:06,767 Garlic, paprika, toasted cumin seeds, toasted coriander seed. 240 00:09:06,767 --> 00:09:09,567 A little salt, pepper. You know, loosen it up with some olive oil. 241 00:09:09,567 --> 00:09:11,066 -Extra virgin-- -Loosen it up? 242 00:09:11,066 --> 00:09:12,467 Ah! That's the trick. 243 00:09:12,467 --> 00:09:14,166 [Doug] Throw some lemon zest in there. 244 00:09:14,166 --> 00:09:15,200 -That's it, right there. -We're good to go. 245 00:09:15,200 --> 00:09:16,400 Yep. 246 00:09:17,266 --> 00:09:18,867 Great. Okay. What is next? 247 00:09:18,867 --> 00:09:20,767 Pickling brine for the onions and carrots. 248 00:09:20,767 --> 00:09:24,967 I have apple cider vinegar, raw sugar, sambal, salt, pepper. 249 00:09:24,967 --> 00:09:27,400 Of the menu, Chef, how much is scratch made? 250 00:09:27,400 --> 00:09:29,900 [Doug] 95% of my menu, right down to mayonnaise. 251 00:09:29,900 --> 00:09:31,233 -Show off. -Because of the oils. 252 00:09:31,233 --> 00:09:33,867 And then we make all our derivative sauces of our own Mayo as well. 253 00:09:33,867 --> 00:09:35,166 -So... -Derivative sauces. [mockingly] 254 00:09:35,166 --> 00:09:36,233 I can't even spell that word. 255 00:09:36,233 --> 00:09:37,767 -All right, that comes up to a simmer-- -Sauces? 256 00:09:37,767 --> 00:09:40,500 -Sauces, also. It has two Fs. -We pour it over the veg. 257 00:09:40,500 --> 00:09:42,567 [Guy] Red onions and shaved carrots. 258 00:09:42,567 --> 00:09:43,500 [Doug] And we let it rest. 259 00:09:43,500 --> 00:09:45,000 -I want octopus. -[all laughing] 260 00:09:45,000 --> 00:09:48,200 [Doug] Crisp it up in a cast iron pan with some clarified, and whole butter. 261 00:09:48,200 --> 00:09:50,367 I get to be here for the moment he tries octopus. 262 00:09:50,367 --> 00:09:53,300 I can actually imagine you guys using a raw octopus for one of your... 263 00:09:53,300 --> 00:09:55,500 -[Q groans] -As a hat or something like that. 264 00:09:55,500 --> 00:09:57,900 -The beak biting him. -So, we're gonna start with the charmoula sauce, 265 00:09:57,900 --> 00:09:59,867 the pickled carrot, the pickled onion, 266 00:09:59,867 --> 00:10:01,700 -smaller pieces here. -[Guy] Gorgeous. 267 00:10:01,700 --> 00:10:03,200 And the suckers on it. 268 00:10:03,200 --> 00:10:04,867 -You just eat that too? -[Guy] The whole thing. 269 00:10:04,867 --> 00:10:05,934 Beautiful. 270 00:10:10,767 --> 00:10:11,867 Just eat the Octopus? 271 00:10:11,867 --> 00:10:13,400 -Just eat it, man. -Just eat it? 272 00:10:14,967 --> 00:10:16,300 [Dough laughing] 273 00:10:16,300 --> 00:10:17,867 I told you we could get him to eat it. 274 00:10:17,867 --> 00:10:19,800 [muffled speaking] What is it? What is it? 275 00:10:19,800 --> 00:10:22,567 Ah! It's too good to be a joke. 276 00:10:22,567 --> 00:10:24,500 [Guy] Get a little bit of that acid from the pickled carrot, 277 00:10:24,500 --> 00:10:27,000 because the octopus actually is rich and nice and buttery. 278 00:10:28,667 --> 00:10:29,867 [Q] Oh, yeah! 279 00:10:29,867 --> 00:10:32,600 The herbaceousness of the of the charmoula, the acid... 280 00:10:32,600 --> 00:10:36,667 the perfectly, perfectly, perfectly cooked octopus! 281 00:10:36,667 --> 00:10:38,000 I mean, did I say it perfectly? 282 00:10:38,266 --> 00:10:39,400 It is so tender. 283 00:10:39,400 --> 00:10:41,033 And a nice little char to it. 284 00:10:41,767 --> 00:10:43,166 -Outstanding, chef. -Thank you, man. 285 00:10:43,166 --> 00:10:44,967 [Doug] Octopus is going in. 286 00:10:44,967 --> 00:10:47,367 This was just the best I've really had. 287 00:10:47,367 --> 00:10:49,200 It's delicious, the nice sear on it. 288 00:10:49,200 --> 00:10:50,767 And I love the carrots and the onions. 289 00:10:50,767 --> 00:10:52,266 -Palate refresh? -Yep. 290 00:10:52,266 --> 00:10:53,767 How long on those curry balls? 291 00:10:53,767 --> 00:10:56,367 You can't go wrong between the people, the food, 292 00:10:56,367 --> 00:10:59,600 -it's got a perfect beach vibe. -Very unassuming 293 00:10:59,600 --> 00:11:02,567 when you pull up. Hand painted signs, side street, 294 00:11:02,567 --> 00:11:05,800 and here's this guy in a tiny kitchen, busting out dishes like that. 295 00:11:05,800 --> 00:11:08,800 I wish I would have been on that training meal program delivery system. 296 00:11:09,166 --> 00:11:10,500 Still doing it. 297 00:11:10,500 --> 00:11:12,300 -You're an animal. All right, so here's the deal. -[all laughing] 298 00:11:12,300 --> 00:11:15,000 Q and I from Impractical Jokers, and there's more to come. 299 00:11:15,000 --> 00:11:17,667 -Don't go anywhere. You in? One more bite? -Oh, yeah. 300 00:11:17,667 --> 00:11:19,066 Crush that. 301 00:11:21,967 --> 00:11:23,200 The Guy Fieri look-alike meeting happened last Wednesday. 302 00:11:23,200 --> 00:11:24,000 It's nice to have you at the meeting. 303 00:11:24,000 --> 00:11:25,266 -You're a great speaker. -Thank you. 304 00:11:25,266 --> 00:11:26,400 I didn't know you could sing so well. 305 00:11:26,400 --> 00:11:27,900 -Wrong guy. -He's the wrong guy. 306 00:11:27,900 --> 00:11:30,133 See, that's what the group's called, The Wrong Guy. 307 00:11:31,000 --> 00:11:33,200 Hey, welcome to Diners, Drive-Ins and Dives. 308 00:11:33,200 --> 00:11:35,367 This is Brian Quinn from Impractical Jokers, 309 00:11:35,367 --> 00:11:39,900 and I'm here at Cave Bistro with a Chef Doug here on Avon-By-The-Sea. 310 00:11:39,900 --> 00:11:42,400 I let you on the show, one time... 311 00:11:42,400 --> 00:11:43,900 -Yeah. -...and you take over the show. 312 00:11:43,900 --> 00:11:45,467 Thanks so much. Welcome back. 313 00:11:45,467 --> 00:11:48,567 We're in an old post office in a beach town, 314 00:11:48,567 --> 00:11:50,767 hanging out with a chef that makes meal plans, 315 00:11:50,767 --> 00:11:54,667 and a restaurant menu, combining clean eating with craveable flavor. 316 00:11:54,667 --> 00:11:56,166 [Doug] I got a marrow, medium rare. 317 00:11:56,166 --> 00:11:57,533 Table 4. Pick up, please. 318 00:11:57,533 --> 00:12:00,867 My favorite thing on the menu is probably the bone marrow burger. 319 00:12:00,867 --> 00:12:02,700 The fries are cooked in duck fat. 320 00:12:02,700 --> 00:12:04,367 [Doug] So I have a very popular burger. 321 00:12:04,367 --> 00:12:05,700 We call it the Bone Marrow Burger. 322 00:12:05,700 --> 00:12:06,700 Have you had bone marrow? 323 00:12:06,700 --> 00:12:08,500 I've had it in forms. 324 00:12:08,500 --> 00:12:10,300 I've never just started eating a bone. 325 00:12:10,300 --> 00:12:13,100 What you're going to do with it... 326 00:12:13,100 --> 00:12:16,467 The first thing we got to do is roast these bones, soften up the bone marrow. 327 00:12:16,467 --> 00:12:17,767 I'm gonna salt these. 328 00:12:17,767 --> 00:12:20,667 Throw this in a 350 degree oven for about a half an hour or so. 329 00:12:20,667 --> 00:12:22,900 We're gonna make the compound butter that tops my burger. 330 00:12:22,900 --> 00:12:25,500 I'm in a strict anti-ketchup establishment. 331 00:12:25,500 --> 00:12:27,166 -Whoa! -Whoa! 332 00:12:27,166 --> 00:12:29,367 -Strict. -I didn't know you brought me to a place like this. 333 00:12:29,367 --> 00:12:30,867 I hate ketchup. Don't need it. 334 00:12:30,867 --> 00:12:32,000 I don't know what's going on. 335 00:12:32,000 --> 00:12:33,367 You know how much I love ketchup? 336 00:12:33,367 --> 00:12:34,800 -Yeah. It's your thing. -Ketchup's my thing. 337 00:12:34,800 --> 00:12:36,567 -Don't worry. I'll take you later for ketchup. -Okay. 338 00:12:36,567 --> 00:12:40,300 Unsalted grass fed butter, rosemary, parsley, roasted garlic. 339 00:12:40,300 --> 00:12:42,367 [Guy] Good amount of salt, and fresh cracked black pepper. 340 00:12:42,367 --> 00:12:43,600 [Doug] Get a little dip of that. 341 00:12:44,567 --> 00:12:46,400 -Delicious. -Yeah, very much so. 342 00:12:46,400 --> 00:12:47,800 This is our condiment. Note yourself. 343 00:12:47,800 --> 00:12:49,000 -Okay. -Got it. Instead of ketchup. 344 00:12:49,000 --> 00:12:51,300 [Guy] Compress it a little bit. Throw it in the cooler. 345 00:12:51,300 --> 00:12:52,867 Anything else going on this burger we gotta do? 346 00:12:52,867 --> 00:12:54,367 Duck fat fries with truffle salt. 347 00:12:54,367 --> 00:12:55,767 We're gonna have to talk. 348 00:12:55,767 --> 00:12:57,467 Chef fight! 349 00:12:57,467 --> 00:12:59,967 [Doug] Cut fresh Idaho rusted potatoes. 350 00:12:59,967 --> 00:13:01,467 I think Q's gonna need to take a run at this. 351 00:13:01,467 --> 00:13:03,500 -So you want to hold the base there. -[Q] Okay. 352 00:13:04,500 --> 00:13:07,266 He's probably good at the fair with ringing the bell too. 353 00:13:07,266 --> 00:13:08,367 [Guy] Into the water. 354 00:13:08,367 --> 00:13:10,767 An hour, great. If we can give it 24 hours, awesome. 355 00:13:10,767 --> 00:13:12,367 I mean, you can already see how that starch... 356 00:13:12,367 --> 00:13:14,667 -Yeah, that's incredible. -...is starting to leech out into the water right now. 357 00:13:14,667 --> 00:13:16,767 So, we go for a double fry in the duck fat? 358 00:13:16,767 --> 00:13:17,767 -Yep. -Grass fed burger meat. 359 00:13:17,767 --> 00:13:19,367 -[Doug] Brisket and chuck blend. -Outstanding. 360 00:13:19,367 --> 00:13:22,667 Our bone marrow are soft enough to scoop out... "scoopski", as it were. 361 00:13:22,667 --> 00:13:25,567 -Scoopski patataes? [laughs] -Yeah, a little scoopski marrow. 362 00:13:25,567 --> 00:13:27,767 It's a Jokers' thing. It's an Impractical... 363 00:13:27,767 --> 00:13:29,367 [Guy] You talk about flavor bomb? 364 00:13:29,367 --> 00:13:31,867 This right here is another level. 365 00:13:31,867 --> 00:13:33,600 Round an eight ounce ball. 366 00:13:33,600 --> 00:13:35,867 Now he takes the smash-a-matic 9000 here. 367 00:13:35,867 --> 00:13:37,700 -You got one of those? Perfect. -Oh. 368 00:13:37,700 --> 00:13:40,367 -Gonna be ridiculous. Grilling and thrilling. -Yeah, man. 369 00:13:40,367 --> 00:13:42,000 [Guy] Look at the caramelization. 370 00:13:42,000 --> 00:13:44,166 -What kind of cheese? -Raclette cheese. 371 00:13:44,166 --> 00:13:45,667 -Look at that. -[Q] Oh, man. 372 00:13:45,667 --> 00:13:46,700 [Doug] We're serving it up with the butter. 373 00:13:46,700 --> 00:13:48,700 [Guy] By the time it makes it out to the table, 374 00:13:48,700 --> 00:13:51,667 -that will have melted down. Duck fat fries... -The fries is so good. 375 00:13:51,667 --> 00:13:53,266 This might be the best French fry I ever had. 376 00:13:53,266 --> 00:13:54,300 It just needs one thing. 377 00:13:54,300 --> 00:13:56,300 It's a little naked. I couldn't help but notice, 378 00:13:56,300 --> 00:13:58,867 -but... [mumbles] -I smuggled in ketchup. 379 00:13:58,867 --> 00:13:59,967 Don't tell Doug. 380 00:13:59,967 --> 00:14:02,266 I didn't see nothing. You cut your burgers in half? 381 00:14:02,266 --> 00:14:04,100 [Guy] Just to show everybody what this looks like. 382 00:14:04,100 --> 00:14:06,567 Look at the juice that comes out of that burger. 383 00:14:06,567 --> 00:14:07,700 We call this the hunch. 384 00:14:07,700 --> 00:14:09,300 Arms up. 385 00:14:09,967 --> 00:14:11,800 Can I drive in? All right. 386 00:14:13,000 --> 00:14:14,767 Oh, man! [moans] 387 00:14:14,767 --> 00:14:16,166 Never tasted anything like this. 388 00:14:16,166 --> 00:14:18,166 The richness of the meat inside of it. 389 00:14:18,166 --> 00:14:20,166 Oh, yeah. 390 00:14:20,166 --> 00:14:22,166 -Dynamite brioche bun, by the way. -It is great. 391 00:14:22,166 --> 00:14:23,767 -That's gluten free bun. -No, it's not. 392 00:14:23,767 --> 00:14:24,634 -It is. -Okay. 393 00:14:24,634 --> 00:14:26,433 These people are gonna be billionaires. 394 00:14:28,900 --> 00:14:32,567 It has this very composed, elegant dish profile 395 00:14:32,567 --> 00:14:34,767 from the herbaceousous of the butter, 396 00:14:34,767 --> 00:14:38,266 and the raclette cheese... silky, creamy, a little tangy. 397 00:14:38,266 --> 00:14:39,600 It's beyond a burger's level. 398 00:14:39,600 --> 00:14:40,767 There's dynamite, man. 399 00:14:40,767 --> 00:14:42,200 [woman] Mid-rare bone marrow burger. 400 00:14:42,200 --> 00:14:44,200 It's the marrow, old way. It just melts in your mouth. 401 00:14:44,200 --> 00:14:45,967 -It's wonderful. -It's so juicy. 402 00:14:45,967 --> 00:14:49,767 The herbal butter, kind of just like oozes through the meat. 403 00:14:49,767 --> 00:14:50,667 The bun is awesome. 404 00:14:50,667 --> 00:14:52,133 -It's gluten free. -Wow. 405 00:14:52,133 --> 00:14:55,100 Is this worth making the journey to come out here to the beach community? 406 00:14:55,100 --> 00:14:56,800 -100%. -This is the place. 407 00:14:56,800 --> 00:14:59,867 Q, you crushed it. Anytime you want to come on Triple D. 408 00:14:59,867 --> 00:15:01,333 Chef, you are the next level, 409 00:15:01,333 --> 00:15:03,667 and this little beach community is so lucky to have you. I'll be back. 410 00:15:03,667 --> 00:15:05,767 -Thank you. -I can't wait. I'm never gonna leave. 411 00:15:05,767 --> 00:15:07,500 Well, you're not, 'cause you haven't paid for the burger. 412 00:15:09,000 --> 00:15:11,867 Coming up... a funky little drive up in Indianapolis. 413 00:15:11,867 --> 00:15:14,467 This is the perfect pit stop for anybody going to the races. 414 00:15:14,467 --> 00:15:16,500 Serving up the flavors of Argentina. 415 00:15:16,500 --> 00:15:17,500 That's smart cooking. 416 00:15:17,500 --> 00:15:19,100 One sandwich at a time. 417 00:15:19,100 --> 00:15:20,734 10 of them to go in a heartbeat. 418 00:15:25,166 --> 00:15:29,667 Back in 2012, I was cruising down 16th, coming from Indianapolis, 419 00:15:29,667 --> 00:15:34,367 headed to the International Motor Speedway, to drive the pace car for the Indy 500. 420 00:15:34,367 --> 00:15:35,467 It was awesome. 421 00:15:35,467 --> 00:15:36,800 Anyhow, I'm just like you. 422 00:15:36,800 --> 00:15:38,367 I'm on my way to the big concert. 423 00:15:38,367 --> 00:15:40,166 The big sporting event, the big race. 424 00:15:40,166 --> 00:15:42,467 I'm gonna look to get something to eat before I get there. 425 00:15:42,467 --> 00:15:44,000 Wish I'd known about this place. 426 00:15:44,000 --> 00:15:47,000 They're doing artisan food with an Argentinian twist. 427 00:15:47,000 --> 00:15:48,233 This is Che Chori. 428 00:15:48,867 --> 00:15:51,000 [speaking foreign language] 429 00:15:51,000 --> 00:15:53,100 Che Chori is like eating in Argentina. 430 00:15:53,100 --> 00:15:55,066 It's like my mom's food. 431 00:15:55,066 --> 00:15:57,066 Two more minutes here, Leila, on the empanadas. 432 00:15:57,066 --> 00:15:58,467 You drove an hour to get here? 433 00:15:58,467 --> 00:16:01,967 -Yeah, it's that good. -Flavorful, fresh and filling. 434 00:16:01,967 --> 00:16:04,266 Wait a second. Don't start with triple F, all right. 435 00:16:04,266 --> 00:16:06,000 Flippin' bondi-pan. 436 00:16:06,000 --> 00:16:09,500 Marcos is a great ambassador in the state of Indiana for Argentineans. 437 00:16:09,500 --> 00:16:11,166 [Guy] Even though that's not exactly 438 00:16:11,166 --> 00:16:14,000 what Marcos Perera had planned when he came here. 439 00:16:14,000 --> 00:16:17,367 A job opportunity came up here in Indiana to do popcorn export. 440 00:16:17,367 --> 00:16:20,000 How did the restaurant come about, from popcorn to this? 441 00:16:20,000 --> 00:16:21,900 I couldn't find Argentinian chorizo. 442 00:16:21,900 --> 00:16:23,166 Then I started making my own. 443 00:16:23,166 --> 00:16:24,266 [Guy] And how do you serve it here? 444 00:16:24,266 --> 00:16:25,867 With a bread. With a chimichurri. 445 00:16:25,867 --> 00:16:27,567 Chori Pond ready to go. 446 00:16:27,567 --> 00:16:28,867 -So we're making chorizo? -Yes. 447 00:16:28,867 --> 00:16:30,700 Here we have the queued up pork belly. 448 00:16:30,700 --> 00:16:34,066 Kosher salt, granulated garlic, coriander, chili, 449 00:16:34,066 --> 00:16:36,100 white pepper, Argentinian oregano. 450 00:16:36,100 --> 00:16:38,667 Sugar, and then the white wine. 451 00:16:38,667 --> 00:16:41,200 I premix it before grinding it. 452 00:16:41,200 --> 00:16:44,066 Well, if you're gonna grind, you might as well get after it. 453 00:16:44,066 --> 00:16:45,400 -Fire this up. -[grinder whirring] 454 00:16:45,400 --> 00:16:46,767 [Guy] That's getting after it. 455 00:16:46,767 --> 00:16:48,066 And what are we gonna case this in? 456 00:16:48,066 --> 00:16:49,500 [Marcos] It's pork casing. 457 00:16:49,500 --> 00:16:53,767 Can he get the casing on the metal tube before the plunger goes down? 458 00:16:53,767 --> 00:16:55,266 It's a culinary challenge... 459 00:16:55,266 --> 00:16:56,367 every minute. 460 00:16:56,367 --> 00:16:57,600 Stay tuned. 461 00:16:58,266 --> 00:16:59,767 Look at this guy's a pro. 462 00:16:59,767 --> 00:17:02,200 Squish these off. Watch this threading this through. 463 00:17:02,200 --> 00:17:03,800 It's like my buddy that's a contractor. 464 00:17:03,800 --> 00:17:06,767 -The way he rolls up his extension cord. -Keeps it tied together. 465 00:17:06,767 --> 00:17:09,166 So we took the pork and made it into an octopus. 466 00:17:09,166 --> 00:17:10,500 These are gonna rest for 24 hours, 467 00:17:10,500 --> 00:17:13,767 -and then we're gonna par bake it... -300 degree for 20 minutes. 468 00:17:13,767 --> 00:17:15,900 Okay, Argentina chimichurri, Italian parsley. 469 00:17:15,900 --> 00:17:18,367 Oregano, chopped garlic, kosher salt. 470 00:17:18,367 --> 00:17:21,867 -Cayenne pepper, sugar, corn oil... -Rest for 24 hour. 471 00:17:21,867 --> 00:17:23,867 And then, it's ready to be served. 472 00:17:23,867 --> 00:17:25,567 Now we're gonna make our Choipan Sandwich. 473 00:17:25,567 --> 00:17:27,600 -[Guy] Baked chorizo. -[Marcos] Butterfly, 474 00:17:27,600 --> 00:17:29,934 put a little bit of oil and then the bread. 475 00:17:31,600 --> 00:17:35,800 The lettuce, tomato, seared chorizo, chimichurri. 476 00:17:36,367 --> 00:17:38,200 Bread. And here you go. 477 00:17:38,667 --> 00:17:39,600 A nice light bun. 478 00:17:39,600 --> 00:17:41,400 You can tell it's got good texture to it. 479 00:17:43,100 --> 00:17:46,600 Perfectly seasoned. The size of the grind on the sausage. 480 00:17:46,600 --> 00:17:48,166 Great. It gives you something to chew. 481 00:17:48,166 --> 00:17:49,533 Something to experience. 482 00:17:51,300 --> 00:17:52,567 Delicious chimichurri. 483 00:17:52,567 --> 00:17:54,467 I need 10 of them to go in a heartbeat. 484 00:17:54,467 --> 00:17:56,166 Three Chori buns coming out. 485 00:17:56,166 --> 00:17:57,333 It's just awesome. 486 00:17:57,567 --> 00:17:58,767 That chorizo, 487 00:17:58,767 --> 00:17:59,867 it's not spicy at all. 488 00:17:59,867 --> 00:18:02,567 That chimichurri sauce, it makes it real exceptional. 489 00:18:02,567 --> 00:18:04,300 I don't know another place to get a sandwich like that. 490 00:18:04,300 --> 00:18:05,967 -Got your Chori pond. -Thank you. 491 00:18:05,967 --> 00:18:08,200 And you don't expect it from a drive thru, either. It's brilliant. 492 00:18:08,200 --> 00:18:10,700 [Marcos] They come here, order, we make it and then they go and park 493 00:18:10,700 --> 00:18:12,967 because everything's made fresh. 494 00:18:12,967 --> 00:18:15,467 They're much better than, you know, your typical drive-thru food. 495 00:18:15,467 --> 00:18:16,867 [woman] Porchetta sandwich with fries. 496 00:18:16,867 --> 00:18:19,467 I had the Porchetta sandwich. It is amazing. 497 00:18:19,467 --> 00:18:22,200 The crunchy skin and the savory meat. 498 00:18:22,200 --> 00:18:23,333 [Guy] Now what are we into, chef? 499 00:18:23,333 --> 00:18:26,300 Porchetta. Here's the pork belly, so we gotta poke it. 500 00:18:26,300 --> 00:18:27,867 We salt the skin. 501 00:18:27,867 --> 00:18:29,033 So, it'll get a nice little crackle 502 00:18:29,033 --> 00:18:31,500 and a bubble and the crunch that you love for Porchetta. 503 00:18:31,500 --> 00:18:32,600 [Guy] How long will you let it sit with this? 504 00:18:32,600 --> 00:18:35,166 -24 hours. -Then we're gonna season it and roll it? 505 00:18:35,166 --> 00:18:37,600 -Got it. -Garlic, kosher salt, sage. 506 00:18:37,600 --> 00:18:41,300 -Good advice. -Nutmeg, Argentina oregano, white pepper, chili. 507 00:18:41,300 --> 00:18:43,667 This looks like a Korean chili flake. 508 00:18:43,667 --> 00:18:46,600 It's Puya, the closest one to the Argentinian chilli. 509 00:18:46,600 --> 00:18:49,266 -Fennel and then rosemary. -[Guy] Okay. 510 00:18:49,266 --> 00:18:51,166 The pork belly, butterfly. 511 00:18:51,166 --> 00:18:52,300 A lot of times when you have Porchetta, 512 00:18:52,300 --> 00:18:54,767 you'll have the pork belly connected to the pork loin. 513 00:18:54,767 --> 00:18:55,900 But this right here is again, 514 00:18:55,900 --> 00:18:58,467 as we've seen with everything a little bit different. 515 00:18:58,467 --> 00:19:00,066 Unless Chef's just wacko... 516 00:19:00,066 --> 00:19:02,166 -Yep. -...but he has a knife, so he's not wacko. 517 00:19:02,166 --> 00:19:03,467 He's really awesome. 518 00:19:03,467 --> 00:19:04,500 This is a new way to do it. 519 00:19:04,500 --> 00:19:05,600 Spread it. 520 00:19:05,867 --> 00:19:07,700 -Prunes. -Prunes? 521 00:19:07,700 --> 00:19:11,600 Roasted red bell peppers, lemon juice and bourbon. 522 00:19:11,600 --> 00:19:14,000 He doesn't follow any Argentinian rules. 523 00:19:14,000 --> 00:19:15,600 He just does what he wants. 524 00:19:15,600 --> 00:19:18,166 Sexy! All right, so truss this. 525 00:19:18,166 --> 00:19:19,467 [Marcos] We leave it one more night. 526 00:19:19,467 --> 00:19:22,200 We put it in the oven for 340 degrees for an hour and a half, 527 00:19:22,200 --> 00:19:25,100 -and then at the end, we crank it up-- -To get all the crackling. 528 00:19:25,100 --> 00:19:27,200 Now we're gonna make our pickled onions. 529 00:19:27,200 --> 00:19:29,700 -Salt, sugar, cayenne pepper. -Got it. 530 00:19:29,700 --> 00:19:32,166 -Vinegar, water... -And a little bay leaf. 531 00:19:32,166 --> 00:19:34,867 Like everything here, let it set for 24 hours. 532 00:19:34,867 --> 00:19:37,000 -Let's plate it up. -Listen to that. 533 00:19:37,000 --> 00:19:39,300 Like you cut into a loaf of bread. Gorgeous. 534 00:19:39,300 --> 00:19:40,867 Ah. 535 00:19:40,867 --> 00:19:44,133 -Good to go. -The chimichurri, pickled onions, 536 00:19:44,700 --> 00:19:46,233 put the skin on top. 537 00:19:46,233 --> 00:19:49,100 The crackling. You would not want me to be in charge of that job right there, 538 00:19:49,100 --> 00:19:51,066 because I would definitely be picking into that. 539 00:19:51,066 --> 00:19:52,600 Here we go. 540 00:19:54,667 --> 00:19:56,367 [Guy] You know what I like about that? 541 00:19:56,367 --> 00:19:58,166 Everything. That's outrageous. 542 00:19:58,166 --> 00:19:59,900 There's so much flavor going on. 543 00:20:00,967 --> 00:20:02,467 I do get some of the prune. 544 00:20:02,467 --> 00:20:06,433 That little acidic, tangy sweetness, the unctuous pork. 545 00:20:07,667 --> 00:20:11,200 To be so mindful to cut the chicharron so people get those little 546 00:20:11,200 --> 00:20:13,200 crunchy niblets, that's smart cooking. 547 00:20:13,200 --> 00:20:16,367 -Crispy skin going on! -The crispy skin, just perfect. 548 00:20:16,367 --> 00:20:19,467 It's just so good. I just want to keep eating it, if you don't mind. 549 00:20:19,467 --> 00:20:21,600 Can you guys stop with the cameras, all right. 550 00:20:21,600 --> 00:20:25,066 Che Chori, it's one of my favorite places. You need to check it out. 551 00:20:25,066 --> 00:20:26,467 This is a destination. 552 00:20:26,467 --> 00:20:28,900 This is also the perfect pit stop for anybody going to the races. 553 00:20:28,900 --> 00:20:31,967 Well done, my friend. Popcorn salesman from Argentina... 554 00:20:31,967 --> 00:20:33,200 whatever. 555 00:20:33,200 --> 00:20:34,367 That's it for this week, 556 00:20:34,367 --> 00:20:35,500 but don't you worry. 557 00:20:35,500 --> 00:20:38,166 I'll be looking for more joints all over this country. 558 00:20:38,166 --> 00:20:41,767 I'll see you next week on Diners, Drive-Ins and Dives. 559 00:20:41,767 --> 00:20:43,066 How'd I do? 560 00:20:43,066 --> 00:20:45,767 Dude, you killed it. You could be the host of Triple D anytime. 561 00:20:45,767 --> 00:20:47,700 Yeah? Well, you know what that means. 562 00:20:48,600 --> 00:20:50,967 -All right. -Into the truck with you, my friend. 563 00:20:50,967 --> 00:20:52,567 Oh, no, that wasn't part of the deal. 564 00:20:52,567 --> 00:20:54,667 Part of the deal now. In the truck, my friend. 565 00:20:54,667 --> 00:20:56,266 -We're not going back to New York? -Of course not. 566 00:20:56,266 --> 00:20:58,266 -Of course not. -See you next week. 567 00:20:58,266 --> 00:21:00,166 -This is ridiculous. -[laughter]