1
00:00:01,000 --> 00:00:02,066
You know, people are asking me
all the time,
2
00:00:02,066 --> 00:00:03,767
"Hey, Guy, that one joint
you checked out
3
00:00:03,767 --> 00:00:05,767
in that one city
when you were doing Triple-D,
4
00:00:05,767 --> 00:00:06,767
how they doin'?"
5
00:00:06,767 --> 00:00:08,800
You know, I don't know.
We should check it out.
6
00:00:10,700 --> 00:00:13,567
Over the years, I have
seen and tasted it all.
7
00:00:13,567 --> 00:00:15,100
This is ridiculous, dude.
8
00:00:15,100 --> 00:00:17,467
But it turns out
it was only the beginning.
9
00:00:17,467 --> 00:00:19,567
''Cause Triple-D joints
have been blowing up
10
00:00:19,567 --> 00:00:22,100
and we're going back
to see what's cooking.
11
00:00:22,100 --> 00:00:24,166
Like on this trip.
12
00:00:24,166 --> 00:00:26,867
We've got a righteous
roundup of flavor.
13
00:00:26,867 --> 00:00:29,166
-Mmm.
-That is so good!
14
00:00:29,166 --> 00:00:31,300
[Guy] From seriously stuffed
sandwiches...
15
00:00:31,300 --> 00:00:33,266
That's a lot of empanada.
16
00:00:33,266 --> 00:00:35,000
...to pasta-covered pizza.
17
00:00:35,000 --> 00:00:37,166
This eats like a dinner.
18
00:00:37,166 --> 00:00:40,100
There's a burger that's
all dolled up in Colorado.
19
00:00:40,100 --> 00:00:41,700
Scrumdiddlyumptious.
20
00:00:41,700 --> 00:00:45,166
[Guy] Sweet speaking
my language in San Antonio.
21
00:00:45,166 --> 00:00:46,767
That's my jam right there.
22
00:00:46,767 --> 00:00:47,767
Im-pressed.
23
00:00:47,767 --> 00:00:49,867
And in Gilbert, Arizona...
24
00:00:49,867 --> 00:00:51,367
[happily] Oh, okay.
25
00:00:51,367 --> 00:00:52,367
...Italian dishes...
26
00:00:52,367 --> 00:00:53,233
-[whistles]
-There you go.
27
00:00:53,233 --> 00:00:55,166
...designed with
the family in mind.
28
00:00:55,166 --> 00:00:57,000
That got me. Grandpa got me.
29
00:00:57,000 --> 00:00:59,734
Godmother sandwich for Guy,
ready for pickup.
30
00:01:01,066 --> 00:01:05,967
Familiar faces, new places,
and more off-the-hook flavors.
31
00:01:05,967 --> 00:01:07,600
This is Triple-D Nation.
32
00:01:15,367 --> 00:01:17,066
So, I'm here
in the center of it all,
33
00:01:17,066 --> 00:01:19,667
right Downtown
in Colorado Springs, Colorado,
34
00:01:19,667 --> 00:01:21,400
to check out
a funky burger joint.
35
00:01:21,400 --> 00:01:23,600
That was back in 2015.
36
00:01:23,600 --> 00:01:27,367
And thankfully, the menu is
still as funky as the name.
37
00:01:27,367 --> 00:01:29,600
This is the Skirted Heifer.
38
00:01:32,567 --> 00:01:33,967
[man] I got a B&B for Bob.
39
00:01:33,967 --> 00:01:38,066
The Skirted Heifer is
the best burger in Colorado,
if not the nation.
40
00:01:38,066 --> 00:01:39,000
[man] Burger of the week
is ready.
41
00:01:39,000 --> 00:01:41,500
Everything's made
from scratch, homemade.
42
00:01:41,500 --> 00:01:43,300
I think I picked
a great place.
43
00:01:43,300 --> 00:01:45,567
You can't find
another burger like this.
44
00:01:45,567 --> 00:01:47,367
[Guy] And believe me,
I've looked.
45
00:01:47,367 --> 00:01:49,266
But these burgers
could only have come
46
00:01:49,266 --> 00:01:51,900
from the imagination
of Kevin and Suzette Megyeri
47
00:01:51,900 --> 00:01:54,600
and continued on
by their son, Kevin.
48
00:01:54,600 --> 00:01:56,066
[laughing]
49
00:01:56,066 --> 00:01:57,867
-Where's your mom?
-[Kevin] She's done.
50
00:01:57,867 --> 00:01:59,266
-[Guy] What?
-She hung 'em up.
51
00:01:59,266 --> 00:02:02,467
-You're in charge?
-I took over and things
have been running smooth.
52
00:02:02,467 --> 00:02:04,567
That medium rare
is turning out really good,
you guys.
53
00:02:04,567 --> 00:02:07,367
I love that
it's a family business
54
00:02:07,367 --> 00:02:08,967
that's being passed down.
55
00:02:08,967 --> 00:02:10,900
Really impressive
how much your whole family
56
00:02:10,900 --> 00:02:12,667
gets involved
and what you put into this.
57
00:02:12,667 --> 00:02:14,667
Your mom made
the Bloody Mary burger.
58
00:02:14,667 --> 00:02:16,600
-Was it called
the Bloody Mary burger?
-The Hangover.
59
00:02:16,600 --> 00:02:19,166
-The Hangover. That's served
with the cream cheese in it.
-[Kevin] Yes. Yes.
60
00:02:19,166 --> 00:02:20,900
Got The Hangover.
61
00:02:20,900 --> 00:02:22,000
So what are we making now?
62
00:02:22,000 --> 00:02:24,266
The Bloody Mary Sauce
has everything
63
00:02:24,266 --> 00:02:27,367
that you would put
in your Bloody Mary,
but no vodka.
64
00:02:27,367 --> 00:02:28,567
-Oh, there's no vodka in this?
-No.
65
00:02:28,567 --> 00:02:30,100
It's been nice.
Now, thank you very much.
66
00:02:30,767 --> 00:02:33,467
Homemade ketchup, horseradish,
67
00:02:33,467 --> 00:02:36,000
Worcester-sher-sher-shire
shaush,
68
00:02:36,000 --> 00:02:38,500
celery salt, mix it all up,
69
00:02:38,500 --> 00:02:40,800
and we're gonna
make you a burger
70
00:02:40,800 --> 00:02:43,266
all the way from Westcliffe,
Colorado.
71
00:02:43,266 --> 00:02:45,000
Then we'll smash...
[indistinct]
72
00:02:45,000 --> 00:02:47,066
-Oh, we're gonna season that?
-[Suzette] We are gonna
season it
73
00:02:47,066 --> 00:02:48,700
with our focaccia salt.
74
00:02:48,700 --> 00:02:51,166
We've got egg too.
Do you want me to
keep that off?
75
00:02:51,166 --> 00:02:53,066
-Thank you,
I really appreciate that.
-Farm-made.
76
00:02:53,066 --> 00:02:57,767
Bacon, homemade focaccia bun,
cream cheese.
77
00:02:57,767 --> 00:02:59,367
Cream cheese just for
The Hangover, how?
78
00:02:59,367 --> 00:03:01,467
[Suzette] Cream cheese,
bagels, everything you'd eat
79
00:03:01,467 --> 00:03:03,000
in the morning on a hangover.
80
00:03:03,000 --> 00:03:04,500
Cap'n Crunch will be
on there in a minute.
81
00:03:04,500 --> 00:03:07,634
[Suzette] All right,
our Bloody Mary Sauce.
82
00:03:11,367 --> 00:03:13,266
Go ahead and have a fry.
83
00:03:13,266 --> 00:03:14,834
You want a bite of the burger?
84
00:03:16,000 --> 00:03:19,000
I'm eating the burger,
and she's eating the burger.
85
00:03:19,000 --> 00:03:20,600
Let's break all the rules.
86
00:03:22,300 --> 00:03:25,100
-We're doing it all here
at the Skirted Heifer.
-Oh, my God!
87
00:03:25,100 --> 00:03:26,700
That is so good!
88
00:03:26,700 --> 00:03:28,300
[background laughter]
89
00:03:29,567 --> 00:03:30,700
Burger's dynamite.
90
00:03:30,700 --> 00:03:32,467
The horseradish
takes it over the top.
91
00:03:32,467 --> 00:03:36,166
The key to all of this
is the crust that you build
on the burger.
92
00:03:36,166 --> 00:03:37,867
-Really good.
-Great. Thank you.
93
00:03:37,867 --> 00:03:40,567
I have a Hangover Guy's way,
no egg.
94
00:03:40,567 --> 00:03:42,467
The Hangover burger,
I love it.
95
00:03:42,467 --> 00:03:44,800
The Bloody Mary Sauce
that they serve on it.
96
00:03:44,800 --> 00:03:47,900
The Hangover burger is great,
especially if you are
hungover.
97
00:03:47,900 --> 00:03:50,200
Extra patty Classic's
coming back to you guys.
98
00:03:50,200 --> 00:03:52,300
Sometimes you just wanna go
straight for The Classic,
though.
99
00:03:52,300 --> 00:03:54,000
Your Classic Skirted Heifer.
100
00:03:54,000 --> 00:03:56,200
The Classic is a staple
of the Skirted Heifer.
101
00:03:56,200 --> 00:03:58,567
A handful of shredded
Wisconsin cheddar,
102
00:03:58,567 --> 00:04:01,000
just caramelized cheese
that rolls off your burger.
103
00:04:01,000 --> 00:04:02,700
[Kevin] Two skirts going down.
104
00:04:02,700 --> 00:04:05,767
The skirt around the burger,
how did you learn about it?
105
00:04:05,767 --> 00:04:09,266
-By watching your show.
-There you go.
106
00:04:09,266 --> 00:04:10,400
What'd you bring me?
107
00:04:10,400 --> 00:04:12,467
-This is our
Classic Skirted Heifer.
-This is the one
108
00:04:12,467 --> 00:04:14,400
-that started it?
-This is the burger
that put us on the map.
109
00:04:14,400 --> 00:04:16,967
We use my grandma's
old pizza dough recipe
110
00:04:16,967 --> 00:04:18,166
to make our focaccia buns.
111
00:04:18,166 --> 00:04:20,467
Double grain Caputo Flour
from Italy.
112
00:04:20,467 --> 00:04:22,767
Yeast, salt, sugar.
113
00:04:22,767 --> 00:04:25,600
Let the dry ingredients
get all fully incorporated.
114
00:04:25,600 --> 00:04:27,367
We're gonna add our water now.
115
00:04:27,367 --> 00:04:28,567
Turn that back on.
116
00:04:28,567 --> 00:04:29,967
Olive oil and eggs.
117
00:04:29,967 --> 00:04:33,367
Take about 15 minutes
getting really nice
and blended.
118
00:04:33,367 --> 00:04:36,567
Cut off a nice little chunk
and make 'em into
nice round buns,
119
00:04:36,567 --> 00:04:39,567
and let them start proofing
to the right shape overnight.
120
00:04:39,567 --> 00:04:42,100
We're gonna dimple them,
in-house roasted garlic,
121
00:04:42,100 --> 00:04:44,867
focaccia salt,
egg wash, olive oil.
122
00:04:44,867 --> 00:04:47,600
Bake it at 450 degrees
for seven minutes
123
00:04:47,600 --> 00:04:50,900
and then we're gonna flip
and rotate for another
seven minutes.
124
00:04:53,467 --> 00:04:55,300
[Guy] The focaccia,
it's very hearty,
125
00:04:55,300 --> 00:04:56,467
and it's got great chew.
126
00:04:56,467 --> 00:04:58,166
It's got great texture,
but it's light,
127
00:04:58,166 --> 00:05:00,166
so you get to
appreciate the burger.
128
00:05:00,166 --> 00:05:02,800
Is it still the grass-fed,
grass-finished beef?
129
00:05:02,800 --> 00:05:05,100
Absolutely.
130
00:05:05,100 --> 00:05:08,367
Add our focaccia salt,
douse it with cheddar cheese.
131
00:05:08,367 --> 00:05:10,400
We're gonna skirt that heifer
132
00:05:11,266 --> 00:05:13,166
and go right for it.
133
00:05:13,166 --> 00:05:17,066
Lettuce, red onions,
pickles on here, tomatoes,
134
00:05:17,066 --> 00:05:18,967
our homemade Heifer Sauce.
135
00:05:18,967 --> 00:05:21,066
Start with our mayo,
homemade ketchup,
136
00:05:21,066 --> 00:05:23,433
pickle juice
and seasoning salt.
137
00:05:24,767 --> 00:05:27,800
That's doing it right.
I mean, that's 10 out of 10.
138
00:05:27,800 --> 00:05:29,367
Right on.
139
00:05:29,367 --> 00:05:31,467
Flipping the Classic,
cheese in the skirts.
140
00:05:31,467 --> 00:05:34,567
[customer 1]
They have the freshest beef
skirted with cheddar cheese.
141
00:05:34,567 --> 00:05:38,000
You get nice goopy,
kind of crispy cheese.
It's really awesome.
142
00:05:38,000 --> 00:05:41,166
The Heifer Sauce is creamy,
but it has this tangy flavor.
143
00:05:41,166 --> 00:05:43,600
It just pairs well
with the meat and the cheese.
144
00:05:43,600 --> 00:05:46,000
[customer 2] The homemade
focaccia bun is so good.
145
00:05:46,000 --> 00:05:48,367
Classic Italian bread
with garlic and herbs.
146
00:05:48,367 --> 00:05:50,000
You can't go wrong with it.
147
00:05:51,767 --> 00:05:53,667
[Guy] And you know what else
you can't go wrong with?
148
00:05:53,667 --> 00:05:55,367
[Kevin] Gobble Gobble,
veggie burger.
149
00:05:55,367 --> 00:05:58,166
[Guy] I'd say pretty much
anything on this menu.
150
00:05:58,166 --> 00:06:01,266
Those fries are gangster. Oh!
151
00:06:01,266 --> 00:06:02,467
The fries are the bomb.
152
00:06:02,467 --> 00:06:05,033
I have a B&B
for Triple-D Nation.
153
00:06:07,166 --> 00:06:09,200
[Guy] I'm in Colorado Springs,
Colorado,
154
00:06:09,200 --> 00:06:10,700
at the Skirted Heifer.
155
00:06:10,700 --> 00:06:11,967
All right.
156
00:06:11,967 --> 00:06:14,967
[Guy] A name just as fun
as the woman who was
running it.
157
00:06:14,967 --> 00:06:17,100
Okay, um,
who am I cooking with?
158
00:06:17,100 --> 00:06:18,567
-Me.
-Oh, boy.
159
00:06:18,567 --> 00:06:21,100
Do I need a helmet
or any type of padding
160
00:06:21,100 --> 00:06:24,166
-or any fire extinguisher
with me or anything like that?
-[laughs]
161
00:06:24,166 --> 00:06:26,367
-All of the above.
-[Guy] All of the above.
162
00:06:26,367 --> 00:06:28,667
-Your mom's a wild card.
-Oh, she's crazy.
163
00:06:28,667 --> 00:06:31,667
-Let's go!
-[imitates turntable
scratching]
164
00:06:31,667 --> 00:06:33,367
-What was that?
-[laughing]
165
00:06:33,367 --> 00:06:36,667
The wheels are off the wagon,
ladies and gentlemen.
166
00:06:36,667 --> 00:06:38,867
Kevin and Suzette
opened the Heifer,
167
00:06:38,867 --> 00:06:40,467
and it was
lightning in a bottle.
168
00:06:40,467 --> 00:06:42,367
Now their son took over,
169
00:06:42,367 --> 00:06:44,500
and it's just taken off
like a rocket.
170
00:06:44,500 --> 00:06:48,000
They are a family
that brings good food
and good people together.
171
00:06:48,000 --> 00:06:49,567
We've got two Classics
for you guys.
172
00:06:49,567 --> 00:06:53,100
Great atmosphere, good vibe,
and that burger, super good.
173
00:06:53,100 --> 00:06:54,300
[man] I got a Pueblo Farmer.
174
00:06:54,300 --> 00:06:55,867
[customer]
Oh, I love The Pueblo Farmer.
175
00:06:55,867 --> 00:06:58,367
Pueblo chilies,
homemade guacamole,
176
00:06:58,367 --> 00:07:00,200
and I'm a sucker
for Pepper Jack cheese.
177
00:07:00,200 --> 00:07:01,100
And what are we making next?
178
00:07:01,100 --> 00:07:03,467
Guacamole for our
Pueblo Farmer burger.
179
00:07:03,467 --> 00:07:06,467
-[Guy] Okay.
-[Suzette] First,
yummy avocados,
180
00:07:06,467 --> 00:07:09,967
lime juice, chopped jalapeños,
181
00:07:09,967 --> 00:07:14,467
-diced tomatoes, onion,
and garlic salt.
-[Guy] Okay.
182
00:07:14,467 --> 00:07:16,000
[Suzette] And now
we're gonna mash it.
183
00:07:16,000 --> 00:07:17,233
Just get right after it.
184
00:07:17,233 --> 00:07:19,467
-[Suzette] We're gonna
make your burger.
-Okay, fantastic.
185
00:07:19,467 --> 00:07:23,367
[Suzette] Put some seasoning
on that Pepper Jack cheese.
186
00:07:23,367 --> 00:07:26,600
Guacamole,
roasted Pueblo chilies.
187
00:07:26,600 --> 00:07:28,000
There you go, Guy.
188
00:07:28,000 --> 00:07:30,800
-Well, I imagine we're both
gonna have a bite of it again.
-[laughs]
189
00:07:33,367 --> 00:07:36,500
I love it. Your guacamole,
very nice, very fresh.
190
00:07:36,500 --> 00:07:38,333
You can't beat the chilies.
191
00:07:39,767 --> 00:07:42,166
Nice little melt
of the Pepper Jack.
Really dynamite.
192
00:07:42,166 --> 00:07:43,667
[man] I have a Pueblo Farmer.
193
00:07:43,667 --> 00:07:47,100
It's the perfect level
of spice. Scrumdiddlyumptious.
194
00:07:47,100 --> 00:07:48,400
How many different burgers
are on the menu?
195
00:07:48,400 --> 00:07:50,467
We have seven, so we do,
like, six regulars,
196
00:07:50,467 --> 00:07:51,834
and then we have
a Burger of the Week.
197
00:07:51,834 --> 00:07:54,667
Burger of the Week, usually,
it sticks around for a month,
though,
198
00:07:54,667 --> 00:07:56,266
'cause it's just
a fan favorite.
199
00:07:56,266 --> 00:07:59,767
They do anything from
a Red, White and Blue
to The Campfire.
200
00:07:59,767 --> 00:08:02,767
I got The Campfire,
the Burger of the Week,
the veggie burger.
201
00:08:02,767 --> 00:08:04,000
There's three different
protein options.
202
00:08:04,000 --> 00:08:06,367
They have grass-fed beef,
they also have a turkey
burger,
203
00:08:06,367 --> 00:08:07,900
as well as the veggie burger.
204
00:08:07,900 --> 00:08:09,266
The turkey burger
is my favorite.
205
00:08:09,266 --> 00:08:13,166
-[Kevin] Gobble Gobble.
-With hot, fresh pineapple
and a sweet sauce.
206
00:08:13,166 --> 00:08:16,867
A little bit of savory,
a little bit of sweet,
really good.
207
00:08:16,867 --> 00:08:19,467
-What's this one?
-[Kevin] Our Gobble Gobble
turkey burger.
208
00:08:19,467 --> 00:08:21,700
We're gonna throw our turkey
right on to the grill.
209
00:08:21,700 --> 00:08:23,500
Give it a nice little pat.
210
00:08:24,166 --> 00:08:28,166
Our pineapple ring
right on top of that.
211
00:08:28,166 --> 00:08:31,567
Teriyaki sauce on top.
Toasted sesame seed bun.
212
00:08:31,567 --> 00:08:33,400
Gobble Gobble for you.
213
00:08:33,400 --> 00:08:36,100
The teriyaki sauce kind of
caramelize on the pineapple.
214
00:08:36,100 --> 00:08:37,367
It gets, like, candied.
215
00:08:37,367 --> 00:08:39,600
And then
with the turkey burger,
it just pairs really well.
216
00:08:39,600 --> 00:08:41,867
I love just how
sweet and tangy it is.
217
00:08:41,867 --> 00:08:43,667
It's just a good
sweet and salty burger.
218
00:08:43,667 --> 00:08:46,166
These, by the way, the fries,
I still remember the fries.
219
00:08:46,166 --> 00:08:48,700
Those fries are gangster.
220
00:08:48,700 --> 00:08:49,767
[happily] Oh!
221
00:08:49,767 --> 00:08:52,000
-[laughs]
-The fries are the bomb.
222
00:08:54,300 --> 00:08:56,200
I have a B&B
for Triple-D Nation.
223
00:08:56,200 --> 00:08:58,000
[Guy] So what's happening?
Give me the update,
224
00:08:58,000 --> 00:08:59,300
besides Mom being gone.
225
00:08:59,300 --> 00:09:01,667
I actually got to open up
my own Skirted Heifer.
226
00:09:01,667 --> 00:09:03,800
-[Guy] So,
you opened up your own.
-[Kevin] Yeah.
227
00:09:03,800 --> 00:09:05,367
Then bought them
out of theirs.
228
00:09:05,367 --> 00:09:06,767
And they're
downtown locations.
229
00:09:06,767 --> 00:09:09,867
We've really kept
all our processes, our food,
230
00:09:09,867 --> 00:09:11,266
pretty much the exact same.
231
00:09:11,266 --> 00:09:12,867
When you watch your parents
doing it right,
232
00:09:12,867 --> 00:09:14,266
you don't need to go
and reinvent the wheel.
233
00:09:14,266 --> 00:09:16,400
-You're awesome.
-Thanks, Guy.
234
00:09:16,400 --> 00:09:17,634
Keep an eye on this one.
235
00:09:17,634 --> 00:09:19,767
-Congratulations, man.
I'm super happy for ya.
-Thank you.
236
00:09:19,767 --> 00:09:22,133
-When I grow up,
I wanna be like him.
-[laughing]
237
00:09:25,867 --> 00:09:27,867
[Guy] Coming up,
in San Antonio, Texas,
238
00:09:27,867 --> 00:09:30,266
an empanada shop
breaking the rules...
239
00:09:30,266 --> 00:09:32,166
-No, no, no, no.
-No, no, no, no, no.
240
00:09:32,166 --> 00:09:33,300
...and gettin' it right.
241
00:09:33,300 --> 00:09:37,300
Mmm. Good,
excellent, fantastic.
242
00:09:41,700 --> 00:09:44,300
So, I'm here on the west side
of San Antonio, Texas,
243
00:09:44,300 --> 00:09:46,100
and you are gonna
love this story.
244
00:09:46,100 --> 00:09:48,767
Two immigrants,
husband and wife team
from Argentina,
245
00:09:48,767 --> 00:09:51,166
decide to open
an empanada restaurant.
246
00:09:51,166 --> 00:09:53,066
Now when I was there in 2018,
247
00:09:53,066 --> 00:09:54,400
they had just
opened their doors
248
00:09:54,400 --> 00:09:55,900
after being in
the food truck business.
249
00:09:55,900 --> 00:09:57,800
And just a few
short years later,
250
00:09:57,800 --> 00:10:00,100
they already are
busting at the seams.
251
00:10:00,100 --> 00:10:01,400
You know who
I'm talking about?
252
00:10:01,400 --> 00:10:03,333
Exactly, Fat Tummy.
253
00:10:07,500 --> 00:10:09,166
Traditional beef empanada.
254
00:10:09,166 --> 00:10:12,367
I'm from Argentina,
and Fat Tummy is
my place to go.
255
00:10:12,367 --> 00:10:14,500
[Norah] Beef milanesa sandwich
with fries.
256
00:10:14,500 --> 00:10:17,166
I saw Fat Tummy on Guy's show
and we had to come try it out.
257
00:10:17,166 --> 00:10:18,767
It was better than
what we expected.
258
00:10:18,767 --> 00:10:20,400
[server] Pineapple and guava
empanada.
259
00:10:20,400 --> 00:10:22,166
You're always gonna
get something fresh
260
00:10:22,166 --> 00:10:24,266
and something
that's delicious.
261
00:10:24,266 --> 00:10:27,300
[Guy] That combo is served up
by this combo.
262
00:10:27,300 --> 00:10:31,266
Husband and wife team,
Gustavo Plache
and Norah Saleh,
263
00:10:31,266 --> 00:10:33,266
who refused to give up
on making empanadas
264
00:10:33,266 --> 00:10:35,033
a mainstay around here.
265
00:10:36,066 --> 00:10:38,266
You started in a restaurant,
you went to the trailer,
266
00:10:38,266 --> 00:10:40,266
-and now you're
back to a restaurant.
-Yes, sir.
267
00:10:40,266 --> 00:10:41,667
So, for somebody's
first visit here,
268
00:10:41,667 --> 00:10:43,667
-what should they try?
-[Norah] Spicy chicken.
269
00:10:43,667 --> 00:10:45,166
[Gustavo] The spicy chicken,
ready.
270
00:10:45,166 --> 00:10:47,867
Those flavors come together
just perfectly,
271
00:10:47,867 --> 00:10:50,667
and the dough is always fresh.
272
00:10:50,667 --> 00:10:53,100
-So, we're gonna make
the savory empanada dough?
-Yes.
273
00:10:53,100 --> 00:10:55,567
-Flour.
-Water, okay, and some salt.
274
00:10:55,567 --> 00:10:57,100
-[Gustavo] Yes.
-[Guy] Milk.
275
00:10:57,100 --> 00:10:59,867
-[Gustavo] Water, egg.
-And who taught you
this recipe?
276
00:10:59,867 --> 00:11:01,600
-My grandmother.
-[Guy] So, we'll mix this.
277
00:11:01,600 --> 00:11:03,767
-How long do we let it rest?
-Forty-five minutes.
278
00:11:03,767 --> 00:11:05,266
And then, chh!
279
00:11:05,266 --> 00:11:07,166
-Everybody knows what...
[grunts sharply] ...means.
-[laughs]
280
00:11:07,166 --> 00:11:08,800
[Guy] Start to sheet it out.
281
00:11:10,500 --> 00:11:12,700
-That's a big empanada.
Not a little empanada.
-Yeah.
282
00:11:12,700 --> 00:11:14,667
-No, no, no, no.
-No, no, no, no, no.
283
00:11:14,667 --> 00:11:16,667
-Next, we're gonna
make the spicy chicken?
-The spicy chicken.
284
00:11:16,667 --> 00:11:19,800
Oil, onion,
green and red pepper.
285
00:11:19,800 --> 00:11:22,700
-[Guy] Little salt.
-Paprika, garlic, basil.
286
00:11:22,700 --> 00:11:23,600
Basil, okay.
287
00:11:23,600 --> 00:11:25,200
-[Gustavo] Oregano.
-[Guy] Black pepper.
288
00:11:25,200 --> 00:11:26,200
[Gustavo speaks]
289
00:11:26,200 --> 00:11:28,600
-Boiled chicken breast.
Do you chop up?
-Yeah.
290
00:11:28,600 --> 00:11:31,800
-Mix.
-Tomato sauce,
chipotle, and adobo.
291
00:11:31,800 --> 00:11:34,066
When you say, "spicy chicken,"
you mean spicy chicken.
292
00:11:34,066 --> 00:11:37,000
-All right,
so we let that cook...
-[Gustavo] For 20-25 minutes.
293
00:11:37,000 --> 00:11:39,400
-[Guy] Okay. Now,
this is a special press.
-[Gustavo] Yes.
294
00:11:39,400 --> 00:11:41,700
-[Guy] Just a little water
to seal it.
-[Gustavo] Exactly.
295
00:11:41,700 --> 00:11:44,000
-Now the spicy chicken?
-The spicy chicken.
296
00:11:44,000 --> 00:11:45,967
That's a lot of empanada.
297
00:11:45,967 --> 00:11:47,800
Let me see this thing.
298
00:11:47,800 --> 00:11:49,567
[laughs]
299
00:11:49,567 --> 00:11:52,500
So heavy. That's an empanada.
300
00:11:52,500 --> 00:11:54,700
-[Gustavo] Egg.
-[Guy] Little bit of egg.
How long they bake?
301
00:11:54,700 --> 00:11:57,033
-Four minutes.
-[Guy] Four minutes.
302
00:11:58,867 --> 00:12:00,667
Look at the juice just
running out of this thing.
303
00:12:00,667 --> 00:12:01,900
Not overly spicy.
304
00:12:01,900 --> 00:12:03,367
For anybody that
hasn't had an empanada,
305
00:12:03,367 --> 00:12:05,700
this is where
they need to start. Hmm!
306
00:12:05,700 --> 00:12:06,967
[server] Spicy chicken.
307
00:12:06,967 --> 00:12:09,667
We get a lot of people
and they start ordering
spicy chicken
308
00:12:09,667 --> 00:12:10,767
'cause Guy liked it.
309
00:12:10,767 --> 00:12:12,567
How many empanadas
do you make a week?
310
00:12:12,567 --> 00:12:14,467
[Gustavo] Five, 600 per week.
311
00:12:14,467 --> 00:12:16,100
-Five or 600 a week?
-Mmm-hmm.
312
00:12:16,100 --> 00:12:18,367
Guess what? It's gonna change.
313
00:12:18,367 --> 00:12:20,400
Empanada chicken and spinach
with cheese.
314
00:12:20,400 --> 00:12:22,867
Since Guy came last time,
we got really busy,
315
00:12:22,867 --> 00:12:24,467
so we had to expand
a little bit.
316
00:12:24,467 --> 00:12:25,600
[server] Milanesa sandwich.
317
00:12:25,600 --> 00:12:27,600
We added
Argentinean sandwiches.
318
00:12:27,600 --> 00:12:29,000
[Gustavo] Lomito sandwich.
319
00:12:29,000 --> 00:12:32,266
I'm so happy that now they are
adding some sandwiches,
320
00:12:32,266 --> 00:12:34,667
-like the choripán.
-[server] Choripán sandwich.
321
00:12:34,667 --> 00:12:37,900
They make their own sausage.
It's got a good flavor to it.
322
00:12:37,900 --> 00:12:41,300
[Norah] We ground
our meat together,
then we season it.
323
00:12:42,300 --> 00:12:45,066
And then we stuff it
in a natural casing.
324
00:12:45,066 --> 00:12:47,600
Once the sausage is done,
325
00:12:47,600 --> 00:12:49,500
we bake it for five minutes.
326
00:12:49,500 --> 00:12:51,266
Then, we take it
out of the oven,
327
00:12:51,266 --> 00:12:52,567
we slice it in half,
328
00:12:52,567 --> 00:12:55,767
and then we cook it
for five more minutes.
329
00:12:55,767 --> 00:12:58,367
And serve it with a side of
our chimichurri sauce.
330
00:12:58,367 --> 00:12:59,300
[Gustavo] Chorizo.
331
00:12:59,300 --> 00:13:01,767
House-made sausage,
made fresh every day.
332
00:13:01,767 --> 00:13:03,100
It's super delicious.
333
00:13:03,100 --> 00:13:04,800
Not too spicy. Loved it.
334
00:13:04,800 --> 00:13:06,567
It is just incredible.
335
00:13:06,567 --> 00:13:10,100
-Two alfajores.
-The sandwich they've added
and the cookies,
336
00:13:10,100 --> 00:13:13,367
and always adding new things,
which are always good.
337
00:13:13,367 --> 00:13:14,767
[Norah] Alfajore.
338
00:13:14,767 --> 00:13:16,166
It's a cookie sandwich.
339
00:13:16,166 --> 00:13:19,200
Caramel-filled,
quite unique and delicious.
340
00:13:19,200 --> 00:13:21,667
[Norah] Start with the butter,
powdered sugar,
341
00:13:21,667 --> 00:13:23,000
and then we're gonna mix it.
342
00:13:23,867 --> 00:13:27,100
Vanilla extract with
a little bit of lemon zest.
343
00:13:27,100 --> 00:13:29,700
We add the egg yolks
and then we mix it.
344
00:13:29,700 --> 00:13:31,367
And now the dry ingredients.
345
00:13:31,367 --> 00:13:35,166
Flour, baking powder,
baking soda, cornstarch.
346
00:13:35,166 --> 00:13:37,767
And we're gonna
just roll it out
347
00:13:37,767 --> 00:13:39,533
to make our cookies.
348
00:13:40,900 --> 00:13:43,266
Butter, put it on our
baking sheet.
349
00:13:43,266 --> 00:13:45,467
Our cutter, very easy.
350
00:13:45,467 --> 00:13:49,100
We just put these cookies
in the oven for five to six
minutes.
351
00:13:49,100 --> 00:13:53,467
Now, we're ready to build
the alfajores with
dulce de leche.
352
00:13:53,467 --> 00:13:58,266
It's caramel.
It's made especially
with condensed milk.
353
00:13:58,266 --> 00:14:00,767
And we're gonna coat 'em
with coconut.
354
00:14:00,767 --> 00:14:02,000
Alfajore.
355
00:14:02,000 --> 00:14:03,867
I had never had
anything like it before.
356
00:14:03,867 --> 00:14:08,066
It was very crumbly,
and the dulce de leche
was really good.
357
00:14:08,066 --> 00:14:10,166
It'll satisfy any sweet tooth.
358
00:14:10,166 --> 00:14:12,066
-How many different empanadas
do you make?
-Ten.
359
00:14:12,066 --> 00:14:13,600
-[Guy] How many are sweet?
-Three sweet.
360
00:14:13,600 --> 00:14:14,967
The guava empanadas.
361
00:14:14,967 --> 00:14:17,100
[Guy] A little bit smaller,
and the dough is a little
bit sweeter.
362
00:14:17,100 --> 00:14:19,367
-Exactly.
-[Guy] Guava based. I gotcha.
363
00:14:19,367 --> 00:14:20,900
-Now the cream cheese?
-Cream cheese.
364
00:14:20,900 --> 00:14:22,567
-[Guy] And we
mash it together.
-[Gustavo] Yes.
365
00:14:22,567 --> 00:14:24,600
What he's gonna do with this
empanada is gonna be dynamite.
366
00:14:24,600 --> 00:14:27,000
I love these presses.
Im-pressed.
367
00:14:27,000 --> 00:14:29,767
-A little bit of egg wash?
-[Gustavo] Yes, and sugar.
368
00:14:29,767 --> 00:14:32,066
-We bake it five minutes?
-No, this two minutes.
369
00:14:32,066 --> 00:14:33,600
-[Guy] A little sugar?
-[Gustavo] Yeah.
370
00:14:35,166 --> 00:14:37,567
That's my jam right there.
Savory sweet.
371
00:14:37,567 --> 00:14:39,467
That's an adult
jelly-filled doughnut.
372
00:14:39,467 --> 00:14:41,166
-This with some coffee.
-Yeah.
373
00:14:41,166 --> 00:14:43,100
I have two
traditional empanadas.
374
00:14:43,100 --> 00:14:47,266
I think that at the core
of making a good empanada
is love.
375
00:14:47,266 --> 00:14:49,500
It's how I think
they've been so successful.
376
00:14:49,500 --> 00:14:53,567
Good, excellent, fantastic.
377
00:14:53,567 --> 00:14:55,200
It doesn't get
any better than that.
378
00:14:57,400 --> 00:14:59,567
Up next in Gilbert, Arizona.
379
00:14:59,567 --> 00:15:01,367
Grandpa Pizza
ready for pickup.
380
00:15:01,367 --> 00:15:02,767
[Guy] The perfect pairing.
381
00:15:02,767 --> 00:15:04,900
[Sal] Spaghetti meatball for
Triple-D Nation.
382
00:15:04,900 --> 00:15:07,100
I love pasta. I love pizza.
383
00:15:07,100 --> 00:15:08,467
-Nice job, man.
-Thank you.
384
00:15:08,467 --> 00:15:10,500
Godmother sandwich for Guy.
385
00:15:14,100 --> 00:15:15,266
So I'm here
in Gilbert, Arizona,
386
00:15:15,266 --> 00:15:18,066
about 30 miles from Phoenix,
and I love coming down here.
387
00:15:18,066 --> 00:15:20,000
There's great food,
really cool people,
388
00:15:20,000 --> 00:15:21,200
like the story of this place.
389
00:15:21,200 --> 00:15:23,066
Let's see, the dude is
from Sicily, Italy.
390
00:15:23,066 --> 00:15:26,000
He moves to New York,
meets his wife, has a family,
391
00:15:26,000 --> 00:15:28,266
and then they all move here
to Gilbert
392
00:15:28,266 --> 00:15:29,767
to open a pizza joint.
393
00:15:29,767 --> 00:15:32,100
That was back in 2014.
394
00:15:32,100 --> 00:15:34,867
Today, they're putting down
even more pies and pasta
395
00:15:34,867 --> 00:15:37,467
at a new joint
that's twice the size.
396
00:15:37,467 --> 00:15:39,834
That's right,
this is Sal's Gilbert Pizza.
397
00:15:44,166 --> 00:15:46,200
Spaghetti meatball
ready for pickup.
398
00:15:46,200 --> 00:15:49,800
I've eaten New York pizzas
and his is as good
as I've ever had.
399
00:15:49,800 --> 00:15:51,166
[Sal] Lasagna pizza ready.
400
00:15:51,166 --> 00:15:53,166
He has the most amazing
pizza in town.
401
00:15:53,166 --> 00:15:55,500
I was here last time
when Guy was here, yes.
402
00:15:55,500 --> 00:15:58,367
Old school, real deal,
New York style pizza.
403
00:15:58,367 --> 00:15:59,767
-[female customer]
This is the spot.
-No question?
404
00:15:59,767 --> 00:16:02,800
No question.
Guy puts Sal's on the map.
405
00:16:02,800 --> 00:16:05,467
[Guy] But Sal Cuffaro's map
didn't start here.
406
00:16:05,467 --> 00:16:07,400
It actually began in Sicily.
407
00:16:07,400 --> 00:16:09,266
Now, of course,
he and his family
408
00:16:09,266 --> 00:16:13,500
have made the Southwest
and this restaurant home base.
409
00:16:13,500 --> 00:16:15,867
-What was the name of the
pizzeria before this pizzeria?
-Gilbert Pizza.
410
00:16:15,867 --> 00:16:17,967
-So you just put
"Sal" on the front?
-[Sal] Yes.
411
00:16:17,967 --> 00:16:19,367
Baked ziti pizza.
412
00:16:19,367 --> 00:16:21,300
Everybody that comes in
wants to eat what Guy had,
413
00:16:21,300 --> 00:16:24,100
the baked ziti pizza.
That's, like, the favorite.
414
00:16:24,100 --> 00:16:25,900
We gotta make
baked ziti pizza.
415
00:16:25,900 --> 00:16:28,567
[sings in Italian accent]
♪♪ Baked ziti pizz
Baked ziti pizza, bake♪
416
00:16:28,567 --> 00:16:29,800
[imitates
turntable scratching]
417
00:16:29,800 --> 00:16:31,233
-[in normal voice]
What are we gonna make, ziti?
-Oh, yeah.
418
00:16:31,233 --> 00:16:33,100
-Let's put the pasta
in the water first, all right?
-[Guy] Okay.
419
00:16:33,100 --> 00:16:35,266
Then we'll put
some marinara sauce,
420
00:16:35,266 --> 00:16:37,467
cream, seasoning,
salt and pepper,
421
00:16:37,467 --> 00:16:40,000
grated Parmesan cheese,
parsley.
422
00:16:40,000 --> 00:16:42,133
-[Guy] Okay.
-[Sal] The pasta is ready
to go in.
423
00:16:43,066 --> 00:16:44,567
-What are we gonna make?
-Baked ziti pizza.
424
00:16:44,567 --> 00:16:46,467
That's right. We're gonna
parbake the pizza dough.
425
00:16:46,467 --> 00:16:47,667
Otherwise, 'cause if we put
that hot,
426
00:16:47,667 --> 00:16:49,333
-it would cook right through
the pizza dough.
-[Sal] Yes.
427
00:16:50,166 --> 00:16:52,800
Okay. We gotta put some
whole milk mozzarella.
428
00:16:52,800 --> 00:16:54,133
We're gonna put the pasta now.
429
00:16:54,133 --> 00:16:56,567
-Little more mozzarella,
a little more grated Parmesan.
-[Guy] Okay.
430
00:16:56,567 --> 00:16:58,533
-[Sal] Put it
back in the oven.
-It's ready to go.
431
00:16:59,166 --> 00:17:00,600
-[whistles]
-[Sal] There you go.
432
00:17:00,600 --> 00:17:04,233
-Nice baked ziti pizza.
-[in Italian accent]
Nice baked ziti pizza.
433
00:17:05,467 --> 00:17:06,467
Mmm!
434
00:17:06,467 --> 00:17:08,767
[in normal voice]
I love pasta. I love pizza.
435
00:17:08,767 --> 00:17:10,367
If I could come in
and get this,
436
00:17:10,367 --> 00:17:13,100
I'd be here two or three times
a week. Mmm!
437
00:17:13,100 --> 00:17:14,367
-Nice job, man.
-Thank you.
438
00:17:14,367 --> 00:17:16,166
[customer] You got
the best of both worlds.
439
00:17:16,166 --> 00:17:17,700
You got your pasta
and your pizza
440
00:17:17,700 --> 00:17:19,266
all wrapped into one.
441
00:17:19,266 --> 00:17:21,767
The baked ziti pizza
is one of the bestseller.
442
00:17:21,767 --> 00:17:23,367
Next thing is
spaghetti meatball.
443
00:17:23,367 --> 00:17:25,867
Spaghetti and meatball pizza,
you have lasagna pizza.
444
00:17:25,867 --> 00:17:27,900
My favorite pizza is
the Grandpa Pizza.
445
00:17:27,900 --> 00:17:29,600
Grandpa Pizza
ready for pickup.
446
00:17:29,600 --> 00:17:33,266
Fresh basil and the thin crust
that kind of crackles.
447
00:17:33,266 --> 00:17:34,767
It's just wonderful.
448
00:17:34,767 --> 00:17:36,567
Right now we're gonna make
Grandpa Pizza.
449
00:17:36,567 --> 00:17:38,667
We're gonna start it
with our Grandma sauce.
450
00:17:38,667 --> 00:17:41,066
Sauté some garlic,
get a little color.
451
00:17:41,066 --> 00:17:42,767
Add the garlic to the sauce.
452
00:17:42,767 --> 00:17:45,100
Salt, pepper, basil.
453
00:17:45,100 --> 00:17:46,300
That's it.
454
00:17:46,300 --> 00:17:48,900
So, we're gonna start
stretching this dough.
455
00:17:49,967 --> 00:17:51,100
Fresh mozzarella.
456
00:17:51,100 --> 00:17:53,000
We're gonna top
with Grandma sauce.
457
00:17:53,000 --> 00:17:56,900
Pecorino Romano seasoning,
drizzle with extra virgin
olive oil.
458
00:17:57,400 --> 00:17:59,967
Seven minutes, about 450.
459
00:17:59,967 --> 00:18:03,867
Put a little fresh basil,
more extra virgin olive oil.
460
00:18:03,867 --> 00:18:06,100
That's a Grandpa Pizza.
461
00:18:06,100 --> 00:18:08,667
All righty, I got this
Grandpa Pizza for you guys.
462
00:18:08,667 --> 00:18:12,500
It's a true thin style crust,
almost like a Neapolitan.
463
00:18:12,500 --> 00:18:14,700
[customer 1]
It's the right blend
of sauce and spices
464
00:18:14,700 --> 00:18:16,100
and the right amount
of cheese.
465
00:18:16,100 --> 00:18:17,967
And that got me.
Grandpa got me.
466
00:18:17,967 --> 00:18:19,367
[Sal] Chicken Marsala
pizza ready.
467
00:18:19,367 --> 00:18:21,667
He does have quite a few
different selections of pizza.
468
00:18:21,667 --> 00:18:24,867
[customer 2] My favorite is
the chicken Marsala pizza.
469
00:18:24,867 --> 00:18:27,600
That's a whole meal
right in one bite.
470
00:18:27,600 --> 00:18:29,567
-You wanna make another pizza?
-Yeah, what do you wanna make?
471
00:18:29,567 --> 00:18:31,000
-I don't know.
-Chicken Marsala.
472
00:18:31,000 --> 00:18:32,233
Chicken Marsala.
473
00:18:34,266 --> 00:18:36,000
[happily] Oh, okay.
474
00:18:40,600 --> 00:18:41,800
[chuckling]
475
00:18:41,800 --> 00:18:44,400
Creamy, get a little bit
of that Marsala.
476
00:18:44,400 --> 00:18:46,800
This is a pizza
that eats like a dinner.
477
00:18:47,500 --> 00:18:49,300
[Sal] Penne Paesano
ready for pick up.
478
00:18:49,300 --> 00:18:52,066
After Triple D,
this place exploded.
479
00:18:52,066 --> 00:18:53,767
[customer 1]
We couldn't even get
a seat in the house.
480
00:18:53,767 --> 00:18:55,300
We had to do
takeout sometimes.
481
00:18:55,300 --> 00:18:58,100
After Triple D,
business probably double.
482
00:18:58,100 --> 00:19:00,667
We expand,
almost double the size.
483
00:19:00,667 --> 00:19:02,767
Penne Paesano
ready for pickup.
484
00:19:02,767 --> 00:19:04,467
[customer 2]
He has more than just pizza.
485
00:19:04,467 --> 00:19:06,367
You can come here probably
for two weeks straight
486
00:19:06,367 --> 00:19:08,100
and not eat the same meal.
487
00:19:08,100 --> 00:19:09,700
Godmother sandwich for Guy.
488
00:19:09,700 --> 00:19:11,667
The Godmother sandwich,
the sauce on it,
489
00:19:11,667 --> 00:19:13,467
it's magnificent.
490
00:19:13,467 --> 00:19:15,166
First step,
got a chicken breast.
491
00:19:15,166 --> 00:19:18,200
We're gonna dredge
in seasoned flour, eggs.
492
00:19:18,200 --> 00:19:20,066
Season with salt
and black pepper,
493
00:19:20,066 --> 00:19:21,367
grated cheese and parsley.
494
00:19:21,367 --> 00:19:24,200
We have a seasoned breadcrumb,
and now we're ready
for frying.
495
00:19:24,200 --> 00:19:25,834
About four minutes.
496
00:19:27,867 --> 00:19:29,800
Next, we'll make
the vodka sauce.
497
00:19:29,800 --> 00:19:31,967
We're gonna sauté
some yellow onions.
498
00:19:31,967 --> 00:19:35,367
Tomato sauce, cream,
salt, black pepper,
499
00:19:35,367 --> 00:19:37,100
Pecorino Romano, parsley.
500
00:19:37,100 --> 00:19:39,266
Now we're gonna assemble
the Godmother sandwich.
501
00:19:39,266 --> 00:19:41,667
Put vodka sauce, the chicken,
502
00:19:41,667 --> 00:19:44,500
more vodka sauce,
mozzarella cheese.
503
00:19:44,500 --> 00:19:46,567
We'll put it in the oven,
let it melt it.
504
00:19:46,567 --> 00:19:48,133
We use a garlic bread.
505
00:19:51,000 --> 00:19:52,600
A little side vodka sauce,
506
00:19:52,600 --> 00:19:55,066
and this is
the Godmother sandwich.
507
00:19:55,066 --> 00:19:56,567
I got the Godmother sandwich.
508
00:19:56,567 --> 00:20:00,266
A toasted garlic bread
as the sandwich face
is phenomenal.
509
00:20:00,266 --> 00:20:02,500
And then you've got
the homemade vodka sauce
510
00:20:02,500 --> 00:20:04,800
with the melted cheese
on the chicken.
511
00:20:04,800 --> 00:20:06,367
-You can't beat it.
-You guys enjoy.
512
00:20:06,367 --> 00:20:09,600
Sal's Gilbert Pizza
is like Italy in the desert.
513
00:20:09,600 --> 00:20:12,166
I know everybody in Italy
thinks you're crazy.
514
00:20:12,166 --> 00:20:13,967
I think you're crazy too.
515
00:20:13,967 --> 00:20:15,266
-I like crazy people.
-[laughs]
516
00:20:15,266 --> 00:20:16,600
Nice job, Sal.
517
00:20:18,467 --> 00:20:20,667
All right, you guys,
we got a big dine-in order.
518
00:20:20,667 --> 00:20:23,100
I need a large baked ziti
pizza for Guy.
519
00:20:23,100 --> 00:20:24,100
One fry for me.
520
00:20:24,100 --> 00:20:25,266
[Sal] Make good for him.
521
00:20:25,266 --> 00:20:26,967
So, that's it
for this road trip.
522
00:20:26,967 --> 00:20:29,767
-[Kevin] Dropping turkey.
-[Sal] Godmother sandwich
ready for pickup.
523
00:20:29,767 --> 00:20:33,166
-Choripán sandwich
for Triple-D Nation.
-Looks very good.
524
00:20:33,166 --> 00:20:34,667
But there are
so many more stories
525
00:20:34,667 --> 00:20:36,500
and successes to celebrate.
526
00:20:36,500 --> 00:20:37,567
Hello, welcome.
527
00:20:37,567 --> 00:20:39,867
Pueblo Farmer
with an extra patty.
528
00:20:39,867 --> 00:20:42,100
Is there anything else
I can grab for you guys
at all?
529
00:20:42,100 --> 00:20:43,100
You guys enjoy.
530
00:20:43,100 --> 00:20:45,000
Next time on Triple-D Nation.
531
00:20:45,000 --> 00:20:50,667
Next, we are going to do
Bloody Mary Sauce.
532
00:20:50,667 --> 00:20:52,433
[whispers] What are you
looking at?
533
00:20:53,800 --> 00:20:55,000
-You.
-[laughs]
534
00:20:55,000 --> 00:20:56,467
What do you wanna make next?
535
00:20:56,467 --> 00:20:57,867
Um, ketchup.
536
00:20:57,867 --> 00:21:00,266
Where are you going
when I'm talking to you?