Hey there, I'm Guy Fieri and we're rolling out
looking for America's greatest diners, drive-ins and dives.
-This trip... -[both laugh]
...buckle up for lots of hearty home-cooked flavor.
I'm very decisive of where I'm going in.
[Guy] We've got stick-to-your-ribs soul in Indianapolis.
Talk about comfort food.
[Guy] Scratch-made favorites out of a Columbus distillery.
Hey, come on. I got a good bite here.
[Guy] And in Somerville, Massachusetts...
Take us to Flavortown, sister.
...a bakery perfecting the fine art...
Look at that.
...of the English muffin.
-Delicious. -Mm-hmm.
That's all right here, right now
on Diners, Drive-ins and Dives.
All right, Hunter. Let's think about it.
Favorite things that we've baked on Diners, Drive-ins and Dives.
I mean, it's gotta be pizza,
bagels, croissants.
I mean, bread, you know, for sandwiches.
-[Guy] Muffins, biscuits. -[Hunter] All of it.
Have we ever done English muffins?
-I don't think we have. -I don't think so either,
until now, we're in Somerville, Mass.
Right outside of Boston, and this is Vinal Bakery.
[woman] Miss Maple and French toast with bacon.
I love this place so much.
You see a lot of different bagel places.
You don't see a lot of English muffin stores.
It's a bakery. It's a cafe.
It's a community meet-up spot.
[Guy] Where owner Sarah Murphy
has become the resident expert
on this breakfast staple.
What is a great English muffin?
-A great English muffin... -Oh, my gosh.
That look you just gave me, like...
Do you have time?
[Sarah] It's got to be an enriched dough. It's got some buttermilk.
It's got to be big enough that it can hold a sandwich.
Is it intended to be a sandwich bread,
or is it its own entity?
[Sarah] Ours can do both.
We've got Ham Jamboree on anadama.
If you can do a really good classic English muffin,
you probably can do a lot of really good other stuff too.
Fire two Meg's meatloaf, both on classic.
Meatloaf is not something that you would expect
coming into a place like this.
Which is delicious on a muffin,
just with melted cheese and some delicious special sauce.
Take us to Flavortown, sister.
We're gonna start by making our classic English muffins.
-Okay. -And for that,
we're gonna make a preferment called a poolish.
-We know the poolish. -Right.
-So it's-- -We don't call it "poo-lish."
I call it "poolish". I don't know what--
Watch out, 'cause here comes the "poolish."
-[laughs] So... -[Hunter] That was good.
[Sarah] Cool water. Then we're gonna add our AP flour,
and instant yeast.
We'll mix that until it's smooth
-and we'll let it rise at room temperature. -[Guy] Okay.
So we're gonna mix our classic English muffin dough.
Cold water, buttermilk,
poolish, flour, sugar,
some more instant yeast.
Her earrings, those are "egg-cellent".
-[Hunter] Wow. -[Sarah] Kosher salt.
These are all measured "egg-xactly"?
-I don't know... -I'm waiting for you to chime in.
I-- No-- I don't-- I can't think fast enough.
[Sarah] We'll mix that till it's smooth.
We're gonna add room-temp unsalted butter.
Let it rest, fold it, rest, fold it, rest.
-[Sarah] Chill. -That looks like an ostrich egg.
-[Hunter] Look at that. -It's "egg-normous".
[Sarah] Now we're gonna shape by hand.
-[Guy] We're gonna do all these by hand? -[Sarah] Correct.
Cornmeal on top. Press them down.
Then they get covered in plastic.
-Press a little more, room temp to proof. -[Guy] Got it.
-You ready to make some meatloaf? -[Guy] Yep.
[Sarah] We're gonna start with our spice mix.
Kosher salt, freshly-ground black pepper,
garlic salt, ground mustard, celery salt.
Mix that all up.
Ground beef in the bowl. Whole eggs.
-[Hunter] No joke? -Every minute
it doesn't have to be another yolk about another yolk.
There it is.
Minced onions, Worcestershire sauce,
spice mix, breadcrumbs.
These, we use our English muffins.
-Ah! -Toast it up and pulse.
-[Sarah] Did you see that coming? -[Guy] Didn't see it.
And then whole milk. We're gonna mix that by hand.
It's gonna go into this nice long Pullman loaf.
Bake for about 45 minutes.
-Ready to make some sweet and tangy sauce? -Yep.
[Sarah] Ketchup, Dijon mustard and dark brown sugar.
[Guy] Why don't you get a whisk?
-That right there you can stir from the moon. -[Hunter laughs]
Fifteen to twenty minutes it'll reduce down.
It'll be nice and ready for our sandwiches.
So these have been proofed.
We're going to load these to the griddle.
We don't bake them?
[Sarah] First, they gotta be griddled. If not, it's just a roll.
Don't fiddle with the griddle.
[Sarah] Once it's nice and brown on both sides,
it will get seven or eight minutes in the oven.
That just helps them really seal the middle.
-Let's build the sandwich. -[Sarah] Heat the meatloaf on the griddle.
Hit it with a slice of American cheese.
Toasted classic English muffin here.
-Mmm. -Oh, that's so good.
[Sarah] On the bottom I'll put mayo, a slice of American cheese,
on top I'll put our sweet and tangy sauce,
the meatloaf there, top it.
I'll let you guys...
[Hunter] The texture of that English muffin
compared to everything else I've ever had,
is night and day.
[Guy] Really toothsome and good pull and good chew
with the light and airy and not heavy and dense.
And it's not so hard that it's pushing everything out the side
-or the back, so... -[Sarah] Exactly.
It is tender. It's delicate.
-Delicious? -Mm-hmm.
[woman] I have a meatloaf on classic.
The meatloaf is really good. You can tell how much love is put into it.
It's super well-seasoned
and then the glaze is just sweet enough,
but a little tangy too.
-How do you explain what's an English muffin-ry? -[laughing]
Is that what you call it? An English muffin-ry?
-Best in town. -[woman] It's delicious.
G.O.A.T. on an oat sesame.
How many different sandwiches do you make?
Probably about 12 on the menu.
We rotate some specials through.
[Guy] And you guys are doing pastries.
I really like their sweet pastries,
but their savory ones are also really good.
[woman] Jalapeno Pepper Jack scone.
Their jalapeno scone is delicious.
It's something you can't get anywhere else.
-So we're gonna start by pickling some jalapenos. -[Guy] Okay.
-[Sarah] White vinegar. -[Guy] Sugar and salt.
[Sarah] Whisk that, take it off the heat.
Cold water, we'll pour over our sliced jalapenos,
-refrigerate it at least overnight. -[Guy] Got it.
[Sarah] Now we're gonna make our dough.
All-purpose flour, granulated sugar,
baking powder, baking soda, kosher salt.
Once that's mixed, we're gonna add our cold, cubed butter.
Pulse this and cut it in,
shredded Pepper Jack cheese,
and our minced pickled jalapenos,
buttermilk, local half and half as well.
Mix that just for second.
We're gonna scoop it and add it to the freezer,
get an egg wash and top with Maldon Salt.
So they bake from nice and cold.
So when they hit the oven, super flaky.
[Guy] Look at that.
-There's no doubt that it's light and flaky. -Mmm.
[Guy] Nice tang from the pickling.
Not overwhelming.
Not overly cheesy. Accenting cheese.
-Yep. Delicious. -Exactly.
[woman 1] Jalapeno Pepper Jack scone.
The jalapeno scone has great bite.
It's a little bit of spice, but it's not heavy.
[woman 2] This is the gold standard.
-They set the bar -Delicious.
Sam-I-Am with turkey sausage.
You know, whatever they're gonna put on their menu,
it's definitely gonna be good.
And it's really fun to have a unique place to go.
[Guy] You were meant to do this.
You have such discipline and such expertise.
I'm a kid in a muffin shop. You're a kid in a muffin shop,
and you can also buy English muffins online.
There you go.
[Guy] Coming up... A whiskey joint
going beyond the booze in Columbus, Ohio.
You said it was elevated bar food,
-and that is elevated. -[Guy] Yep.
Like piling up the bomb barbacoa.
Dynamite plate of nachos.
And going big with chicken and biscuits.
I've seen a lot of chicken and biscuits,
never where the chicken outdoes the biscuit.
Hunter, we're here in Grandview, Ohio,
right outside of Columbus, where I was born.
[Hunter] Yep, I'm aware.
Well, did you know that, uh, Columbus
was founded on the high bank of the Scioto River,
and we have a restaurant at Scioto Downs?
[Hunter] Yes, I've been there.
Well, did you know that the place I'm gonna take you to
makes bourbon, gin, vodka and also has great food,
and it's named after the high bank?
You mentioned that. Yeah.
Fantastic. Well, Hunter, here we are.
This is the High Bank Distillery.
You couldn't have just started with that?
-That was so many wors. -I thought you liked the story.
The story was good.
[man 1] Wings, bar 4.
High Bank has a lot of tricks up their sleeve.
Really inventive and creative menu.
[man 2] Brussels and Maple Bacon Burnt Ends.
Food you cannot beat. Cocktails you cannot beat.
[Guy] That culinary cocktail combo
comes from owner Adam Hines' love for spirits.
We've won Best Blended Whiskey in America,
at San Francisco for the last three years.
[Guy] Owner Jeff Ireland's journey into hospitality...
I started as a carpenter.
I did some fishing and crabbing.
I played soccer down in Central America.
Then I got into sales and operations.
[Guy] And chef Benjamyn Greig's chops in the kitchen.
What kind of restaurant is it, Chef?
Modern American food.
Something that you enjoy drinking whiskey with.
-Exactly. -Very nice.
[man] Dropping barbacoa on these nachos.
The barbacoa nachos are just insane.
Best nachos in town.
What are we into, bud?
Barbacoa sauce for our barbacoa nachos.
[Benjamyn] Guajillos, anchos and moritas.
-You definitely smell those chiles toasting up. -[Benjamyn] Mm-hmm. Oh, yeah.
Throw our cinnamon in, oregano,
peppercorns, cloves,
salt, yellow onion, garlic in there,
tomatoes, add some water.
Simmer this for about 30 minutes.
Puree it and then we're gonna rub it right on our barbacoa.
-Oh. -Right on the barbacoa.
[Benjamyn] Yeah. I will remove the cinnamon sticks.
-That's why I was asking. -[Hunter chuckles]
[Benjamyn] We have our brisket.
We wrapped it in our banana leaves.
So we're gonna dump this whole thing on there.
So we'll go plastic and steam it
on the stovetop for about three hours.
Then we're gonna transfer to the oven for about two more hours.
What else goes on the nachos?
-We're gonna make our house cheese sauce. -Okay.
-[Benjamyn] Charred poblanos. -[Guy] Okay.
Fried garlic as well. Heavy cream.
Let that heat up a little bit,
and then we'll add our American cheese.
-Makes it nice and creamy. -[Benjamyn] Salt and pepper.
[Guy] Let this simmer down now,
then hit it with the immersion blender,
-and we're finished. -Yep.
-[Benjamyn] So we got our braised barbacoa. -Nicely done.
[Benjamyn] Shred it up. It's very hot.
I can't figure out why it's hot.
We're gonna start with our tortilla chips.
-[Guy] Are we frying these? -[Benjamyn] We do.
-[Hunter] Nice. -[Guy] That's good, man.
We do our pico first.
I like how you have the strainer in there to get some of the liquid out.
-[Benjamyn] The old feta cheese. -[Hunter] Greek, Mexican.
I've never seen it on nachos.
[Benjamyn] Our barbacoa, mashed avocado,
sour cream and cheese sauce.
[Guy] Yo, why is his volume turn up?
-"And a cheese sauce!" -"Cheese sauce!"
[Benjamyn] So, we actually serve the cheese sauce on the side.
-You get to be your own boss. -It's more shareable.
-[Guy] A little cilantro. -[Benjamyn] Yep.
I'm very decisive of where I'm going in.
[Hunter] You gotta get the right chip.
I like being my own boss here.
Delicious.
[Benjamyn] Feta balance it out?
-You "feta" believe it. -[laughs]
[Guy] It's a tangy queso fresco.
It's that same crumbly dry cheese.
That is a good amount of saltiness on there.
[Guy] The barbacoa is spot on. It's delicious.
The cheese sauce doesn't compete.
And then it's not just hitting the top of the nachos.
You can kind of build it how you want.
-Dynamite plate of the nachos. -Yeah.
Barbacoa nachos.
What you guys' favorite thing on the menu here?
Always nachos, any time of day.
I could eat it by myself if I needed to.
[man] The smokiness of the barbacoa,
and you get a little bit of the tang from the feta cheese.
Really, really good combination of flavors.
All right, have some burnt ends.
Just really enjoy the vibe here.
They also do tours of the distillery.
So, you're welcome to come and watch the behind the scenes.
[man 2] Mmm.
-How are the drinks? -Always superb.
-They make fancy cocktails. -They go along with chicken and biscuits?
That go along with chicken and biscuits.
[employee] Chicken and biscuits, bar two.
The chicken and biscuits are absolutely my favorite.
The sausage gravy is to die for.
-Your middle name is "chicken and biscuits." -All right.
We're gonna actually marinate our chicken tenders,
put our eggs in, some buttermilk as well.
-[Guy] And, uh, hot sauce. -[Benjamyn] Yeah.
Whisk this all together. Throw in our chicken tenders.
-How long are we letting this marinate, chef? -Overnight.
[Guy] And what are we dredging this in?
[Benjamyn] Low-protein flour, all-purpose flour,
corn starch, onion powder, garlic powder, paprika, black pepper, kosher salt.
Once we drop the chicken in the dredge...
This will get deep-fried.
-[Benjamyn] At 350 for about six minutes. -[Guy] Got it.
We're gonna make sausage gravy.
Raw breakfast sausage in there.
So, once that's browned off, take the pork out,
and then we're gonna start making a roux.
Some butter, low-protein flour.
[Guy] There's the roux.
[Benjamyn] We'll add our meat in.
We'll add our milk,
heavy cream, onion powder, garlic powder, kosher salt,
black pepper, Worcestershire sauce.
An extra "R" on there.
-[Benjamyn] Hot sauce. -[Guy] Okay.
[Benjamyn] And then once that gets thickened up,
we'll put it on the line for service.
We're gonna make our cheddar drop biscuits.
-[Guy] Okay. -[Benjamyn] Start with all-purpose flour,
some kosher salt, baking soda,
baking powder, finely shredded cheddar cheese.
So we've got some pre-shredded frozen butter.
-That gives you your flakiness. -[Benjamyn] Some buttermilk.
Once you work this in here...
-[Benjamyn] Scoop these. -[Guy] You drop them.
[Benjamyn] Right into the oven, 400,
and then it'll drop down to about 220 and steam.
-[Guy laughs] -One of them fancy ovens.
[Benjamyn] So, we're gonna make some hot honey.
-A little bit of Fresnos, jalapeno peppers. -Okay.
[Benjamyn] Once these get a little bit toasted on them,
add our wildflower honey, bring that up to a simmer.
It takes about 25 minutes, and then we'll strain it off.
[Guy] And we're good to go for the hot honey.
Let's plate this, uh, chicken and biscuits.
Pulled these out of our cheese melter.
Warm gravy.
I think this and a couple bourbons,
-I'm asleep in the booth. -Easily.
[Benjamyn] Toss our chicken in a little bit of, uh, house spice blend.
I've seen a lot of chicken and biscuits.
-Never where the chicken outdoes the biscuit. -[Hunter] Mm-hmm.
The hot honey we just made, chives and some flake salt.
You know-- Hey, come on. I got a good bite here.
[Guy] Mmm.
The drop biscuit is dynamite. Really nice and flaky.
The gravy, I could be entombed with that.
The hot honey.
The hot honey's hot.
I don't know if it's the hot honey,
actually, Hunter, that's just hot.
-As the-- -[Hunter] The seasoning.
Is this what you expected
-chicken and biscuits in Columbus to taste like? -[Guy] No. No.
-That's a lot, bro. -It is.
Chicken and biscuits.
You get the fluffy biscuit, you get the crispy chicken.
In every bite, you just soft up the gravy.
And the honey on top, it just-- It's amazing.
[employee] Chicken wings with a barbecue.
You should definitely stop by if you're ever in Columbus.
[Guy] The creativity that you have in this kitchen,
everything is mindfully made.
I mean, you said it was elevated bar food, and that is elevated.
Yeah. Well done, man.
-Thank you very much. -You're real deal.
Delicious.
[Guy] Coming up, a cheffed soul food spot in Indy...
You are the team.
...giving new life to greens...
I've never seen that one before.
...and putting a family spin on chicken and dumplings.
If I was at Minnie Sue's house,
and that's what she served me,
I'd be sitting on that back porch like a cat.
-[laughs] Yeah! -Just begging.
-Uh, you don't see me? -Yeah.
[Hunter] My dad's in the distillery, he's stealing-
He's stealing-- He's stealing bourbon.
-Bring me some! -[woman laughs]
So, I'm here on the snowy east side of Indianapolis,
about 15 minutes from downtown
to check out a mom-and-pop joint.
Oh, yeah, this has got a great story. Let's see.
She was in HR. He was selling radio,
and while he was doing that, he was going to night school for culinary.
Well, they took a bunch of family recipes,
put it all together.
Hope you like soul food.
This is His Place.
Got a smoked meat loaf, green beans, mashed potatoes and gravy in the window.
I really love this place.
The food is just so astonishingly made with love.
I need some more brisket on the line.
[woman] They have a full-scale barbecue menu, a full-scale soul food menu,
just about everything under the sun here.
[Guy] But the road to turning this place into His Place
involved a bit of a detour for Chef James Jones and his wife, Shawn.
I was in corporate HR.
-So, wha-- -Never had any interest
-in being in the restaurant business at all. -[James] No, not at all.
I worked in corporate America as well,
and then I just, uh, decided to go to culinary school,
and I had the opportunity to buy a restaurant,
and we wanted to kinda take soul food and barbecue
and put a chef's hat on it.
So, what are we cooking today?
[James] Minnie Sue's chicken and dumplings.
The best gift that my husband gave to me
was sitting down with my grandmother
and documenting that recipe.
You are the team.
Grandma Minnie Sue's chicken and dumplings in the window.
The chicken and dumplings, it's truly comfort food.
Reminds me something my mother would make.
[Guy] All right, what are we into?
Minnie Sue's chicken and dumplings.
-[Guy] Let's go! -We're gonna start, uh, with the broth.
Skinless chicken thighs, celery.
[Guy] This is how Minnie Sue did it?
Yeah, I had to take it back to her eight times before I got it right.
-Really? -Yes.
Celery salt, chicken base, a bunch of water.
Two and a half hours to cook that.
Strain it, pull the chicken.
[Guy] Got it. Next up?
[James] Now, we're gonna make the soup base.
Butter, a lot of flour, broth.
The initial broth that came from the chicken thighs.
[James] Chicken base,
celery salt, garlic powder, onion powder,
some milk in there.
This is gonna cook down, come together.
We're gonna strain this to make sure it's smooth,
and they'll be ready for our chicken and dumplings.
-Make it happen, captain. -So, now we're gonna make some dumplings.
Flour, salt, eggs and shortening.
[Guy] And a little water.
[James] Mix by hand, take a portion of this,
knead it a couple times on the board.
We're gonna roll these pretty thin. Cut our dough.
Well, now we have that, uh, broth that we made earlier.
He's my broth-er.
[laughs]
Chicken base, black pepper.
Wow, all that, huh?
Gonna give it a nice punch.
Soup base, celery.
-No onions and no carrots? -No onions, no carrots.
Huh? It's Minnie Sue's recipe.
Now, we're gonna bring this to a boil,
drop dumplings one by one,
and you have to drop it into a boiling spot.
This is how this whole thing works.
[James] This is how this works. I guess we could do it.
Oh, look at you. Breaking the rules.
[James] Cook these until the dumplings start to drop.
Kill the heat. Add in the shredded chicken.
It comes with two sides.
-[Guy] I'll have the cabbage, mac and cheese. -All right.
[Guy] And this is how it comes?
That's how it comes.
-[Guy] Is this a normal spoon? -[James] Yes.
What is it, diet spoon?
[James] We want you to savor it.
Well, you're not gonna miss this chicken in there.
And that is a lot of dumpling.
Hmm. That's a cross between a pasta dish,
-chicken gravy and chicken and dumplings. -All right.
[Guy] Talk about comfort food on a snowy day like today.
Hmm! If I was at Minnie Sue's house
and that's what she served me,
-I'd be sitting on that back porch like a cat. -[laughing] Yeah.
Just begging.
Chicken and dumplings.
Oh, my goodness, it's one of my favorites.
Just the texture of it, it's balanced. It's perfect every time.
This is just chicken and dumplings.
-That's right. -Delicious.
[Guy] And he's got all the Southern staples here?
You wouldn't believe it.
Smoked beef brisket.
People drive from all around the state of Indiana to come to His Place Eatery.
Everybody greets you at the door, seats you.
[woman] You never feel rushed.
This makes you feel really welcome.
-[Guy] I want another round. -[James] Not a problem.
-Next, we're gonna do-- -No, don't tell me.
Don't tell me. I wanna be surprised.
Don't you? I'll see you in a bit.
I'm gonna go check on the car.
I'm the only guy in Indianapolis right now
driving a convertible that's in the snow.
Welcome back. Triple-D hanging out in Indiana
with the one and only James Earl Jones.
-That's me. -[Guy] The cook version at His Place.
Red velvet chicken and waffle.
[woman] If you're looking for something brunchy,
you're looking for something dinner-y,
there's always something here.
Got cheese going down for collard green grilled cheese.
The colored green grilled cheese speaks to the chef's creativity.
With the cheese, the bread, the taste of the greens and the tomatoes in there.
You wouldn't think to put all those things together, but you can't go wrong.
Is this a normal thing? 'Cause I've never heard of collard green grilled cheese.
This is something that I came up with.
We're gonna start with some seasoned salt, lemon pepper.
[both] Celery salt.
[James] Garlic salt, garlic powder, onion powder, paprika,
-MSG. -There you go.
All right, so the turkey wings are gonna get seasoned and get smoked.
Three hours, 250 degrees, hickory wood.
[Guy] Then they're gonna go with the collard greens.
All right, so first, we're gonna start with our seasoning.
Chicken base, oil, MSG.
-Whoo! -Garlic powder, diced onions, vinegar,
red pepper flakes, sugar, liquid smoke.
We'll mix this up into, like, a paste.
-What's in here? -That's blanched collard greens.
Now, what happened if blanche isn't working?
Then we go with "blair," but it doesn't turn out the same.
[both laughing]
[Guy] All right, that all gets poured in and mixed into these.
[James] Smoked turkey wing,
water, 500 degrees for an hour.
Take 'em out and mix 'em up real good.
We're gonna add more water into it
-and cook it for another hour. -[Guy] Okay.
Got it. Next up?
So, the bourbon cream corn, we take butter,
red peppers, red onions and garlic.
-Got it. -We're gonna saute that off,
roasted corn, flour with salt and pepper, heavy cream.
And then we're gonna add some bourbon.
-We're just gonna let it steam off. -Got it.
[James] Finish it with some Parmesan cheese and green onions.
I like the way you roll.
Now, we're gonna do the collard green grilled cheese.
It's my middle name, you know that.
His is Earl. Mine's "Collard Green Grilled Cheese."
Butter the bread, provolone cheese. Let it melt.
Heat up our collard greens and our tomatoes.
Our goal is just to get as much liquid
out of the greens as possible.
-[Guy] So it's not soggy. -[James] Exactly.
Plate it up with some of our bourbon cream corn.
[Guy] And that's all she wrote.
Yeah, if you don't get that extra moisture out of there,
this thing will turn into a sog.
That's right.
Oh! Great greens, really nice and tender.
-Double provolone is the key. -Yep.
That big Texas toast.
Mmm.
The bourbon in the corn is what makes that sing.
Mmm. Got a good snap to it.
All that flavor from the collard greens.
Delicious. Never seen that one before.
Collard green grilled cheese sandwich with sides.
I love the cheese. I love the greens.
The corn is lights out, one of my absolute favorites.
[Guy] Collard greens in a grilled cheese.
-Have you ever seen it? -Never.
-[Guy] Legit, though? -Amazing.
Especially when the weather is, you know, 30 degrees and snowing outside.
I've known this guy since he was a little kid.
-How's the chicken? -Wonderful.
I noticed you're not sharing with your homies.
No, absolutely not.
Fried chicken coming up.
This is truly my go-to place.
[Guy] The whole story is too good to be true.
But next time you're in Indianapolis, come meet the truth.
The real deal.
-Thank you, chef. -[James] Thank you.
So, was this a great road trip or what?
But don't you worry.
I got plenty more joints to find all over this country.
I'll be looking for you next time
on Diners, Drive-ins and Dives.
How do you know I wasn't meant for a desk job?
Uh, uh, really? 'Cause I couldn't tell you to...
I said one thing to you,
and you pop a glock on me.
-[laughs] -I'm like, "What?
What answer was that?"