1 00:00:01,467 --> 00:00:02,734 You know, people are asking me all the time, 2 00:00:02,901 --> 00:00:04,400 "Hey, Guy, that one joint you checked out in that one city 3 00:00:04,567 --> 00:00:06,667 when you were doing Triple D, how they doing?" 4 00:00:06,834 --> 00:00:08,467 You know, I don't know, we should check it out! 5 00:00:08,634 --> 00:00:10,567 [engine roaring] 6 00:00:10,734 --> 00:00:13,501 [Guy] Over the years I've seen and tasted it all. 7 00:00:13,667 --> 00:00:15,501 This is ridiculous, dude. 8 00:00:15,667 --> 00:00:17,801 But it turns out it was only the beginning 'cause 9 00:00:17,968 --> 00:00:20,167 Triple D joints have been blowing up, and we're going 10 00:00:20,334 --> 00:00:21,667 back to see what's cooking. 11 00:00:23,167 --> 00:00:25,467 Like on this trip, we're fooling around... 12 00:00:25,634 --> 00:00:26,467 Shoopolah! 13 00:00:26,634 --> 00:00:28,167 ...all over Flavortown. 14 00:00:28,334 --> 00:00:29,601 We're brothers of another mother. 15 00:00:29,767 --> 00:00:32,200 Everybody's having a good time, it's good vibes. 16 00:00:32,367 --> 00:00:34,868 [Guy] There's a mom-and-pop shop in Chicago serving up 17 00:00:35,033 --> 00:00:36,467 Scandinavian staples. 18 00:00:36,634 --> 00:00:38,868 -[Larry] Meatballs coming up. -Look at that. 19 00:00:39,033 --> 00:00:42,000 A real-deal taco spot multiplying in Austin. 20 00:00:42,167 --> 00:00:45,267 -No one can just eat one taco. -The merry-go-round of flavor. 21 00:00:45,434 --> 00:00:47,267 And a funkalicious joint in New Orleans... 22 00:00:47,434 --> 00:00:49,167 Go ahead and take these collard green melts over 23 00:00:49,334 --> 00:00:50,300 to the dragon table. 24 00:00:50,467 --> 00:00:52,167 ...serving out-of-bounds creations... 25 00:00:52,334 --> 00:00:53,667 Wow, that's dino, mm. 26 00:00:53,834 --> 00:00:55,567 ...that keep on crushing. 27 00:00:55,734 --> 00:00:57,667 Love the attitude and energy of what you do. 28 00:00:57,834 --> 00:00:59,100 One of a kind. 29 00:00:59,100 --> 00:01:03,667 Familiar faces, new places, and more off-the-hook flavors. 30 00:01:03,834 --> 00:01:04,901 This is "Triple D Nation." 31 00:01:05,067 --> 00:01:08,067 [theme music plays] 32 00:01:11,400 --> 00:01:13,501 Here's one for you, 2018... 33 00:01:13,667 --> 00:01:16,300 I got stuck in the rain outside a funky little sandwich shop 34 00:01:16,467 --> 00:01:18,567 in New Orleans. What time do you guys open? 35 00:01:20,267 --> 00:01:21,367 Peace? 36 00:01:21,534 --> 00:01:22,968 What time -- oh, 11! 37 00:01:23,133 --> 00:01:24,601 Turns out, it was worth the wait 38 00:01:24,767 --> 00:01:27,467 for the over-the-top sandwiches that are inside. 39 00:01:27,634 --> 00:01:30,868 And these days, they even have a few new spin-offs. 40 00:01:31,033 --> 00:01:32,000 This is Turkey and the Wolf. 41 00:01:35,100 --> 00:01:36,367 Ham sandwich is up. 42 00:01:36,534 --> 00:01:37,868 If you're in New Orleans, you have to try 43 00:01:38,033 --> 00:01:38,901 Turkey and the Wolf. 44 00:01:38,901 --> 00:01:41,100 Triple D found a very unique spot. 45 00:01:41,267 --> 00:01:43,100 Everybody's having a good time. It's good vibes. 46 00:01:43,267 --> 00:01:44,901 Hey, got two burgers on fire. 47 00:01:45,067 --> 00:01:46,968 An adventurous eater is still gonna find something really 48 00:01:47,133 --> 00:01:48,868 cool here, but also it's comfortable. 49 00:01:49,033 --> 00:01:51,367 [Guy] And all that is exactly the menu mantra 50 00:01:51,534 --> 00:01:53,601 of chef and owner Mason Hereford. 51 00:01:53,767 --> 00:01:55,901 We're a sandwich shop, based on fun, 52 00:01:56,067 --> 00:01:58,467 and trying to make big flavors and make people happy. 53 00:01:58,634 --> 00:02:00,467 Mason, I didn't think the hair could get any better 54 00:02:00,634 --> 00:02:02,200 since I saw you last. -Stop. 55 00:02:02,367 --> 00:02:04,601 Our culinary director on "Guy's Grocery Games," 56 00:02:04,767 --> 00:02:06,801 Tara, she goes, "You gotta go to Turkey and the Wolf." 57 00:02:06,968 --> 00:02:08,167 Go there, have the best time. 58 00:02:08,334 --> 00:02:10,467 Love the attitude and energy of what you do. 59 00:02:10,634 --> 00:02:13,100 It's cool -- it's something different than the beaten path. 60 00:02:13,267 --> 00:02:15,467 -Two head cheese tacos. -What are we gonna make first? 61 00:02:15,634 --> 00:02:18,667 The hog's head cheese that's gonna go on our hog's head 62 00:02:18,834 --> 00:02:20,901 cheese tacos. -We got this beautiful hog head. 63 00:02:21,067 --> 00:02:23,667 [Mason] We're gonna go in with some water, celery, onions, 64 00:02:23,834 --> 00:02:26,868 carrots, onion powder, granulated garlic, 65 00:02:27,033 --> 00:02:29,367 white pepper, black pepper, chili powder, 66 00:02:29,534 --> 00:02:32,968 Korean chili flake, paprika, mustard powder. 67 00:02:33,133 --> 00:02:34,901 Copious amounts of garlic. 68 00:02:35,067 --> 00:02:37,400 Hot sauce and a little bay leaf. 69 00:02:37,567 --> 00:02:39,567 Get it rolling and then drop it down to a simmer. 70 00:02:39,734 --> 00:02:40,801 [Mason] 10 to 12 hours. 71 00:02:40,801 --> 00:02:43,367 We've got the meat, mirepoix, sherry vinegar, 72 00:02:43,534 --> 00:02:46,200 Korean chili flake, Creole mustard, kosher salt, 73 00:02:46,367 --> 00:02:48,100 fresh-ground black pepper. -[Guy] That's the key. 74 00:02:48,267 --> 00:02:50,667 [Mason] Hot sauce. We also have reduced down all that liquid. 75 00:02:50,834 --> 00:02:52,300 [Guy] Let's see what's gonna happen. 76 00:02:52,467 --> 00:02:54,767 [Mason] We're gonna start by throwing some tortillas we make in-house. 77 00:02:54,934 --> 00:02:56,801 This is gonna be an American cheese slice right here. 78 00:02:56,968 --> 00:02:58,868 Melt the cheese by steaming it with a little water. 79 00:03:00,400 --> 00:03:03,267 Our hog's head, sour cream, hot sauce. 80 00:03:03,434 --> 00:03:05,767 Hit it with what we call shreddis, which is shredded lettuce. 81 00:03:05,934 --> 00:03:07,300 We find ourselves pretty clever here. 82 00:03:07,467 --> 00:03:08,667 You guys are laughing at your own jokes a lot. 83 00:03:08,834 --> 00:03:09,767 -All the time. -Constantly. 84 00:03:09,767 --> 00:03:11,300 -[Guy] Yeah. -[Mason] Strippies on top. 85 00:03:11,467 --> 00:03:12,434 Jalapeno. 86 00:03:13,567 --> 00:03:17,100 The super unctuous mega flavor head cheese. 87 00:03:17,267 --> 00:03:18,567 This is everybody's taco. 88 00:03:18,734 --> 00:03:19,968 They're gonna flock-o for this taco. 89 00:03:20,133 --> 00:03:21,100 It's all we hope for. 90 00:03:22,667 --> 00:03:24,300 Hog's head tacos for Phil. 91 00:03:24,467 --> 00:03:26,267 Starting the day after the show aired, 92 00:03:26,434 --> 00:03:28,767 Triple D fans came in droves. 93 00:03:28,934 --> 00:03:31,767 Turkey and the Wolf has a bunch of unique and different 94 00:03:31,934 --> 00:03:33,667 items that you wouldn't really find anywhere else. 95 00:03:33,834 --> 00:03:36,968 We've got a chicken pot pie empanada, 96 00:03:37,133 --> 00:03:39,300 or a fried chicken pot pie that fits in your pocket. 97 00:03:39,467 --> 00:03:40,801 What's inside of it? 98 00:03:40,968 --> 00:03:42,467 Slow-cooked chicken. 99 00:03:42,634 --> 00:03:45,300 Season the chicken with salt and pepper on both sides. 100 00:03:45,467 --> 00:03:47,901 Then, right on the griddle, flip it over, 101 00:03:48,067 --> 00:03:49,667 add our mirepoix and garlic. 102 00:03:49,834 --> 00:03:51,767 The chicken's gotta go back into the pan. 103 00:03:51,934 --> 00:03:54,567 A ton of thyme. A ton of rosemary. 104 00:03:54,734 --> 00:03:57,067 -A ton of rosemary. -Maximum chicken flavors. 105 00:03:57,234 --> 00:03:59,801 Chicken bouillon powder. Water. 106 00:03:59,968 --> 00:04:01,567 We're gonna put this in the oven for an hour 107 00:04:01,734 --> 00:04:03,200 at 400 degrees. 108 00:04:03,367 --> 00:04:04,601 Strain our liquid for our gravy. 109 00:04:04,767 --> 00:04:07,667 Add our chicken fat roux, fresh thyme, 110 00:04:07,834 --> 00:04:10,467 and fresh rosemary, put together our chicken filling, 111 00:04:10,634 --> 00:04:14,100 add in our gravy, mirepoix that we sauteed, 112 00:04:14,267 --> 00:04:16,267 sriracha, Louisiana-style hot sauce, 113 00:04:16,434 --> 00:04:17,634 and a little sherry vinegar. 114 00:04:17,634 --> 00:04:21,167 Put it right in the center of this roti paratha dough, 115 00:04:21,334 --> 00:04:23,567 and now they're ready to go in the fryer. 116 00:04:23,734 --> 00:04:26,467 Season it with our chicken salt, tarragon buttermilk, 117 00:04:26,634 --> 00:04:27,501 and that's it. 118 00:04:27,667 --> 00:04:29,767 [riff guitar music plays] 119 00:04:29,934 --> 00:04:34,601 It is 100% roasted chicken pie, and the roti dough is different. 120 00:04:34,767 --> 00:04:36,767 than a regular pie crust, where it's a little bit 121 00:04:36,934 --> 00:04:39,567 crunchier and lighter, like a wonton. 122 00:04:39,734 --> 00:04:40,601 -Yeah. -[Guy] Fantastic. 123 00:04:40,767 --> 00:04:42,167 I have a pot pie. 124 00:04:42,334 --> 00:04:46,067 The crust is really flaky, and the inside's more decadent 125 00:04:46,234 --> 00:04:48,100 than a regular pot pie. 126 00:04:48,267 --> 00:04:50,667 How much of this is really a restaurant, and how much 127 00:04:50,834 --> 00:04:53,601 of this is, like, your clubhouse, hangout? 128 00:04:53,767 --> 00:04:58,400 Ah, yeah, hard to answer. I'd say it's all of both. 129 00:04:58,567 --> 00:05:00,667 -I got two dudes over here. -[Guy and Mason laugh] 130 00:05:00,834 --> 00:05:02,400 Love your whole team, by the way. 131 00:05:02,567 --> 00:05:05,000 -Your team was one of the best groups I've ever worked with. -Thank you. 132 00:05:05,167 --> 00:05:07,000 Three of them have all gone on to partner 133 00:05:07,167 --> 00:05:08,667 in restaurants with me. 134 00:05:08,834 --> 00:05:10,300 And rumor has it, you're opening in Nashville. 135 00:05:10,467 --> 00:05:11,267 We're going to Nashville. 136 00:05:11,434 --> 00:05:12,467 It's gonna be our second home. 137 00:05:12,634 --> 00:05:15,467 As easygoing and as funky-cool as he is, 138 00:05:15,634 --> 00:05:18,100 this guy is a businessman without any question. 139 00:05:18,267 --> 00:05:21,300 And coming up, there's plenty more business up his sleeve. 140 00:05:21,467 --> 00:05:22,868 -You wrote a cookbook. -Yeah. 141 00:05:23,033 --> 00:05:24,701 [Guy] And even crazier creations. 142 00:05:24,868 --> 00:05:26,667 Bologna sandwich up for Rhino. 143 00:05:26,834 --> 00:05:28,667 Bologna sandwich is so sick. 144 00:05:28,834 --> 00:05:30,167 [Guy] You cook like you're tattooed. 145 00:05:30,334 --> 00:05:31,934 You got it all on there, buddy. 146 00:05:34,400 --> 00:05:37,200 Welcome back, Triple D hanging out in New Orleans at a funky 147 00:05:37,367 --> 00:05:39,601 joint you gotta check out called Turkey and the Wolf. 148 00:05:39,767 --> 00:05:41,667 And make sure that this guy's on stage. 149 00:05:41,834 --> 00:05:43,200 I mean, back here, cooking in the kitchen. 150 00:05:43,367 --> 00:05:46,067 And Chef Mason Hereford has definitely been cooking 151 00:05:46,234 --> 00:05:49,300 with gas since we first met in 2018. 152 00:05:49,467 --> 00:05:51,901 -Great success, you wrote a cookbook. -I did -- you blurbed it. 153 00:05:52,067 --> 00:05:54,267 [Guy] Yep, because we're brothers of another mother. 154 00:05:54,434 --> 00:05:55,400 But what happened with Turkey and the Wolf? 155 00:05:55,567 --> 00:05:56,701 You're not open for dinner anymore? 156 00:05:56,701 --> 00:05:58,968 One day, we realized we were able to pay our bills 157 00:05:59,133 --> 00:06:00,567 with everybody on health insurance 158 00:06:00,734 --> 00:06:01,767 without opening for dinner. 159 00:06:01,934 --> 00:06:03,501 We close at 4 o'clock every day, no dinner. 160 00:06:03,667 --> 00:06:05,167 We got a wedge salad for Donna. 161 00:06:05,334 --> 00:06:07,167 The place has got its good little following. 162 00:06:07,334 --> 00:06:09,801 -It's always busy. -[patron] It's eclectic, like fun. 163 00:06:09,968 --> 00:06:13,400 They drop you off all these weird animals as your food markers. 164 00:06:13,567 --> 00:06:15,868 You'd be like, "Oh, this one goes to the dead bat." 165 00:06:16,033 --> 00:06:18,968 "Go ahead and take these collard green melts over to the dragon table." 166 00:06:19,133 --> 00:06:21,767 -I have a collard green melt. -[patron #2] You get a collard green melt. 167 00:06:21,934 --> 00:06:23,567 You don't really see that every day. 168 00:06:23,734 --> 00:06:27,467 -Like a triple-decker collard green sandwich with, uh... -[indistinct] 169 00:06:27,634 --> 00:06:29,701 ...some Reuben vibes. 170 00:06:29,868 --> 00:06:31,968 -We have three pieces of rye bread. -Three pieces. 171 00:06:32,133 --> 00:06:33,501 [Mason] The middle slice is the soaker slice. 172 00:06:33,667 --> 00:06:36,067 It soaks up all the juices from the collard greens. 173 00:06:36,234 --> 00:06:37,767 Two of the slices get Swiss. 174 00:06:37,934 --> 00:06:39,667 We're gonna add the collard greens to our sandwich now. 175 00:06:39,834 --> 00:06:42,067 Finish it with our Russian dressing and our coleslaw. 176 00:06:42,234 --> 00:06:43,901 -Soaker slice, there we go. -OK. 177 00:06:44,067 --> 00:06:45,567 [Mason] And that's the collard green melt sandwich. 178 00:06:45,734 --> 00:06:48,167 So everything you want in a Reuben, but vegetarian. 179 00:06:48,334 --> 00:06:49,267 [Mason] Exactly, yeah. 180 00:06:50,467 --> 00:06:51,567 [Guy] I love a Reuben. 181 00:06:51,567 --> 00:06:52,968 But if you're gonna put something in the center, 182 00:06:53,133 --> 00:06:54,300 you gotta put something that's got some texture. 183 00:06:54,467 --> 00:06:55,767 It's gotta have some identity. 184 00:06:55,934 --> 00:06:58,501 And the collard greens are the perfect wingman for this. 185 00:06:58,667 --> 00:06:59,467 Wow, that's dino. 186 00:06:59,634 --> 00:07:00,667 Mm. 187 00:07:00,834 --> 00:07:02,267 [server] Got a collard melt for, Jerbear. 188 00:07:02,434 --> 00:07:06,567 -It is just fun, good food. -Bologna sandwich up for Rhino. 189 00:07:06,734 --> 00:07:10,767 Bologna sandwich is so sick. It's so big and tasty. 190 00:07:10,934 --> 00:07:12,400 All those chips on it. 191 00:07:12,567 --> 00:07:13,667 [Mason] That's the most important move. 192 00:07:13,834 --> 00:07:16,000 We wanna give the diner the opportunity to 193 00:07:16,167 --> 00:07:18,100 crush it down, 'cause it's our favorite part. 194 00:07:18,267 --> 00:07:19,367 So what's in here? 195 00:07:19,534 --> 00:07:20,601 [Mason] Some thick-cut and toasted 196 00:07:20,767 --> 00:07:22,767 white bread with a little butter on there. 197 00:07:22,934 --> 00:07:25,767 We've got our proprietary bologna made from pigs that 198 00:07:25,934 --> 00:07:28,400 have hobbies. Two slices of American cheese. 199 00:07:28,567 --> 00:07:30,400 And then we've got mustard that we make, 200 00:07:30,567 --> 00:07:32,000 a friend's mom's recipe. 201 00:07:32,167 --> 00:07:34,467 Mustard powder, sugar, 202 00:07:34,634 --> 00:07:39,367 kosher salt, white vinegar, rice wine vinegar, eggs. 203 00:07:39,534 --> 00:07:41,567 Throw it on our double boiler, and we're gonna let it 204 00:07:41,734 --> 00:07:42,667 slowly thicken. 205 00:07:44,100 --> 00:07:45,767 Get some airflow around that bread. 206 00:07:45,934 --> 00:07:48,667 We want it to be kind of crispy, so you can do that smash. 207 00:07:48,834 --> 00:07:52,267 Mayonnaise, shreddis, bologna, and melted cheese, 208 00:07:52,434 --> 00:07:54,067 vinegar-brined potato chips. 209 00:07:54,234 --> 00:07:56,167 We slice them here, soak 'em in water, 210 00:07:56,334 --> 00:07:58,601 and strain the liquid, cover 'em in vinegar, 211 00:07:58,767 --> 00:08:00,567 set these in the walk-in overnight, strain them, 212 00:08:00,734 --> 00:08:02,067 and then they're ready to go into the fryer. 213 00:08:04,167 --> 00:08:07,267 We have our top piece of bread slathered with that mustard 214 00:08:07,434 --> 00:08:09,100 that goes right on top. And there it is. 215 00:08:13,667 --> 00:08:16,267 There's two ways that I can describe this sandwich to you. 216 00:08:16,434 --> 00:08:19,601 One has to do with your indulgence 217 00:08:19,767 --> 00:08:21,067 and habits in college. 218 00:08:21,234 --> 00:08:23,501 You understood what I mean, college kid on a budget. 219 00:08:23,667 --> 00:08:26,267 The other has to do with being a kid in fifth grade 220 00:08:26,434 --> 00:08:27,868 and shoving your entire lunch 221 00:08:28,033 --> 00:08:30,367 inside of your -- of your sandwich. 222 00:08:30,534 --> 00:08:31,701 The bread's dynamite. 223 00:08:31,701 --> 00:08:33,467 House-made chips, if you're gonna eat a potato chip, 224 00:08:33,634 --> 00:08:36,167 eat a great one. The bologna is spot-on. 225 00:08:36,334 --> 00:08:37,200 What a dynamite sandwich! 226 00:08:38,367 --> 00:08:39,667 [server] Fried bologna sandwich. 227 00:08:39,834 --> 00:08:41,868 The house-made chips make it so much better. 228 00:08:42,033 --> 00:08:43,667 It's not like regular chips. 229 00:08:43,834 --> 00:08:46,567 Smashing it down to eat it is crucial. 230 00:08:46,734 --> 00:08:48,100 You cook like you're tattooed. 231 00:08:48,267 --> 00:08:50,100 I mean, you got it all on there, buddy. 232 00:08:50,267 --> 00:08:51,234 This is one of my favorites. 233 00:08:51,234 --> 00:08:52,901 This is the wolf with the turkey tongue. 234 00:08:53,067 --> 00:08:55,000 That I want a T-shirt of. I'll look for you in Nashville. 235 00:08:55,167 --> 00:08:56,567 -It's gonna be a blast. -Heck yeah, thanks, man. 236 00:08:56,734 --> 00:08:57,868 -[Guy] Keep it up, man. -I appreciate you. 237 00:08:58,033 --> 00:08:59,767 You are awesome. One of a kind. 238 00:09:02,000 --> 00:09:02,968 And coming up... 239 00:09:03,133 --> 00:09:04,067 -What was it? -To do that? 240 00:09:04,234 --> 00:09:05,267 -Dance move or what was it? -[laughs] 241 00:09:05,434 --> 00:09:07,067 ...a top-notch taqueria... 242 00:09:07,234 --> 00:09:09,901 -There is so much flavor. -It is fire. 243 00:09:10,067 --> 00:09:11,167 [Guy] ...putting out their passion... 244 00:09:11,334 --> 00:09:13,501 Quality ingredients handmade and natural. 245 00:09:13,667 --> 00:09:14,968 [Guy]...all over Austin. 246 00:09:15,133 --> 00:09:17,100 That's about as real deal as it goes, man. 247 00:09:19,567 --> 00:09:21,767 You go anywhere in the Southwest, someone's gonna 248 00:09:21,934 --> 00:09:24,501 try to pitch you on their buddy's taco truck. 249 00:09:24,667 --> 00:09:28,000 But when I was rolling through Austin, Texas, in 2019, 250 00:09:28,167 --> 00:09:30,901 I ended up in a spot that had graduated from food truck 251 00:09:31,067 --> 00:09:32,868 to real-deal taqueria. 252 00:09:33,033 --> 00:09:35,467 And since I was there, they've grown even more, 253 00:09:35,634 --> 00:09:39,167 exploding into eight locations. This is OneTaco. 254 00:09:41,667 --> 00:09:43,567 Taco yucateco and a street corn. 255 00:09:43,734 --> 00:09:45,868 If you're gonna get tacos, you better go to OneTaco. 256 00:09:46,033 --> 00:09:47,267 [Axel] Tony, I'm gonna need more trompo. 257 00:09:47,434 --> 00:09:49,868 We have a lot of Tex-Mex options in Austin. 258 00:09:50,033 --> 00:09:53,167 This separates itself because it is so authentically Mexican. 259 00:09:53,334 --> 00:09:54,667 [Axel] Barbacoa taco! 260 00:09:54,834 --> 00:09:57,767 I actually saw it for the first time on Triple D. 261 00:09:57,934 --> 00:10:01,167 I try to follow Guys' advice, and this one really tops the list. 262 00:10:01,334 --> 00:10:02,767 -Liking those steak tacos? -[patron] Oh, yeah. 263 00:10:02,934 --> 00:10:05,868 Tony calls it OneTaco, but no one can just eat one taco. 264 00:10:06,033 --> 00:10:07,701 [Guy] He's talking about Tony Avila, 265 00:10:07,868 --> 00:10:09,868 who, along with his buddy Axel Beverido, 266 00:10:10,033 --> 00:10:13,601 moved here from Mexico to open this joint in 2009. 267 00:10:13,767 --> 00:10:17,200 -Who's the taco aficionado? -We both are. 268 00:10:17,367 --> 00:10:18,400 [Guy] So what makes good tacos? 269 00:10:18,567 --> 00:10:20,000 We brought the recipes from Mexico. 270 00:10:20,167 --> 00:10:22,801 Quality ingredients, handmade and natural. 271 00:10:22,968 --> 00:10:24,667 At the beginning, when we created the menu, 272 00:10:24,834 --> 00:10:26,200 it was what we like. 273 00:10:26,367 --> 00:10:28,200 And we tried to do it really well. 274 00:10:28,367 --> 00:10:29,467 Gringa taco. 275 00:10:29,634 --> 00:10:32,167 I like the gringa taco the best, super cheesy. 276 00:10:32,334 --> 00:10:33,667 The al pastor tasted really good. 277 00:10:35,100 --> 00:10:36,767 -[Guy] What's first, build the pork? -[Tony] Yes. 278 00:10:36,934 --> 00:10:37,968 What are we gonna marinate it in? 279 00:10:38,133 --> 00:10:40,968 Vinegar, oregano, garlic powder, pepper, 280 00:10:41,133 --> 00:10:43,100 chile color. -[Guy] Chicken base. 281 00:10:43,267 --> 00:10:44,200 And some cinnamon. 282 00:10:44,367 --> 00:10:45,968 You let it marinate for like 24 hours. 283 00:10:46,133 --> 00:10:48,567 -We get it to like... -I'm sorry, what was that? 284 00:10:48,734 --> 00:10:49,634 To do that? 285 00:10:49,634 --> 00:10:51,133 Was it a dance move, or what was it? 286 00:10:53,601 --> 00:10:55,667 Now I'm gonna stack it up on the trompo. Yeah. 287 00:10:55,834 --> 00:10:58,801 You gotta hold onto it so you don't dump all the trompo 288 00:10:58,968 --> 00:11:00,367 and have all the meat fall on the floor. 289 00:11:00,534 --> 00:11:02,901 I've been waiting to say it all day. 290 00:11:03,067 --> 00:11:05,167 The pineapple will go up on top and it'll go to the rotisserie. 291 00:11:05,334 --> 00:11:07,667 [Tony] Yes, sir. This is al pastor. 292 00:11:07,834 --> 00:11:10,567 Holy quesadilla is what you're talking about. 293 00:11:10,734 --> 00:11:13,100 [Tony] Flour tortillas, pineapple, onions, 294 00:11:13,267 --> 00:11:15,100 and the cilantro, salsa taquera. 295 00:11:15,267 --> 00:11:17,767 It's based with tomatillos and a lot of chilies. 296 00:11:19,601 --> 00:11:21,000 [Guy] There is so much flavor... 297 00:11:22,300 --> 00:11:24,067 inside of that taco. 298 00:11:24,234 --> 00:11:26,667 It's cheesy and creamy and meaty. 299 00:11:26,834 --> 00:11:28,200 -Delicious. -Thank you. 300 00:11:28,367 --> 00:11:29,868 I got a gringo pastor taco. 301 00:11:30,033 --> 00:11:32,300 The pineapple has a nice sweet tanginess with the pork. 302 00:11:32,467 --> 00:11:33,534 It's really good. 303 00:11:33,534 --> 00:11:34,968 [patron] The gringo's been one of my favorites, 304 00:11:35,133 --> 00:11:36,767 but now I'm getting the quesa birria, 305 00:11:36,934 --> 00:11:38,567 and it is fire. 306 00:11:38,734 --> 00:11:40,367 I got a quesa birria for you. 307 00:11:40,534 --> 00:11:42,467 [patron #2] I like the consomme that you can dip it in. 308 00:11:42,634 --> 00:11:44,000 The beef is really good. 309 00:11:44,167 --> 00:11:46,501 So we're gonna make the quesa birria, which is 310 00:11:46,667 --> 00:11:49,901 a quesadilla of birria. Start with the water, 311 00:11:50,067 --> 00:11:51,567 five pounds of neck meat. 312 00:11:51,734 --> 00:11:54,667 We're gonna add some peppercorn here, some oregano. 313 00:11:54,834 --> 00:11:57,667 I got the onion here, garlic, the bay leaves, 314 00:11:57,834 --> 00:11:59,167 the cumin. 315 00:11:59,334 --> 00:12:00,567 Now that we have the sachet ready, 316 00:12:00,734 --> 00:12:03,400 add some chicken bouillon and some salt. 317 00:12:03,567 --> 00:12:05,467 Cook the meat for two hours, and then we're gonna add 318 00:12:05,634 --> 00:12:07,400 the marinade, which is pasilla peppers, 319 00:12:07,567 --> 00:12:09,767 ancho peppers, and guajillo peppers. 320 00:12:09,934 --> 00:12:12,167 We also have water and garlic. 321 00:12:14,167 --> 00:12:16,000 We're gonna cook for one more hour. 322 00:12:17,200 --> 00:12:18,367 Now we're gonna shred our meat. 323 00:12:19,501 --> 00:12:21,000 It's very tender. 324 00:12:21,167 --> 00:12:23,367 I'm gonna take the raw flour tortilla, and we're gonna cook 325 00:12:23,534 --> 00:12:26,400 it first, and then dip it into the consomme, and then we're 326 00:12:26,567 --> 00:12:28,167 gonna add the cheese and the birria. 327 00:12:30,000 --> 00:12:31,601 Fold it up. 328 00:12:31,767 --> 00:12:34,868 Add some onions and cilantro, the consomme on the side, 329 00:12:35,033 --> 00:12:36,367 and here's the quesa birria ready. 330 00:12:37,601 --> 00:12:40,100 -It's really juicy. -Nice rich flavors. 331 00:12:40,267 --> 00:12:42,467 I usually take the dip and pour it on all the other tacos that 332 00:12:42,634 --> 00:12:44,968 I'm eating, too. -Chicken taco, pick it up! 333 00:12:45,133 --> 00:12:47,267 -What do you think of the tacos? -I love them. 334 00:12:47,434 --> 00:12:49,667 They remind me of Mexico, where I grew up. 335 00:12:49,834 --> 00:12:51,000 what's the little setup I see over here, 336 00:12:51,167 --> 00:12:52,567 the merry-go-round of flavor? 337 00:12:52,734 --> 00:12:55,200 That's a rotating griddle for the tortilla making. 338 00:12:55,367 --> 00:12:56,667 It's pretty fun to see. 339 00:12:57,701 --> 00:13:00,667 I need a flour tortilla and a corn tortilla for number two. 340 00:13:00,834 --> 00:13:03,567 Back then, we were doing 1,000 per day. 341 00:13:03,734 --> 00:13:05,100 Then Guy came to the store, 342 00:13:05,267 --> 00:13:08,501 and now we're making 10,000 tortillas per day. 343 00:13:08,667 --> 00:13:11,000 They've expanded. They have eight locations now. 344 00:13:11,167 --> 00:13:12,868 They've stayed true to who they are. 345 00:13:13,033 --> 00:13:15,167 But there's such a great variety of tacos here. 346 00:13:15,334 --> 00:13:16,667 Two cauliflower tacos. 347 00:13:16,834 --> 00:13:19,100 Our main job is to keep the quality and freshness 348 00:13:19,267 --> 00:13:21,100 of the tacos every single day. 349 00:13:21,267 --> 00:13:22,467 Taco norte coming up! 350 00:13:22,634 --> 00:13:24,701 I got to try the taco norte. It was so good. 351 00:13:24,868 --> 00:13:27,667 The chorizo and the steak is really juicy, and the pico on 352 00:13:27,834 --> 00:13:29,467 top is just, like, amazing. 353 00:13:29,634 --> 00:13:31,267 [Axel] So we're gonna make the taco norte. 354 00:13:31,434 --> 00:13:32,467 It's a house favorite. 355 00:13:32,467 --> 00:13:35,100 It's been since day one, and people love it. 356 00:13:35,267 --> 00:13:37,100 We're gonna start marinating the sirloin, 357 00:13:37,267 --> 00:13:41,367 oil, unsalted meat tenderizer, a blend of peppers, 358 00:13:41,534 --> 00:13:43,601 onions, and garlic, a little bit of water. 359 00:13:43,767 --> 00:13:47,367 And we like to let it marinate for at least an hour. 360 00:13:47,534 --> 00:13:48,501 And we're gonna start grilling it. 361 00:13:50,367 --> 00:13:52,968 Steak is ready. Dice it up nicely. 362 00:13:53,133 --> 00:13:54,300 Start making the tacos. 363 00:13:54,467 --> 00:13:56,467 Put the cheese in the griddle, and then we're gonna 364 00:13:56,634 --> 00:13:57,968 add the chorizo. 365 00:13:58,133 --> 00:14:00,467 I'm gonna add the sirloin to the corn tortillas. 366 00:14:00,634 --> 00:14:02,367 Add the chorizo with the cheese. 367 00:14:02,534 --> 00:14:05,167 And then, we're just gonna top it with fresh pico de gallo. 368 00:14:05,334 --> 00:14:09,000 -And we got taco nortes ready. -Taco norte, number nine. 369 00:14:09,167 --> 00:14:10,667 [patron #3] That blend of chorizo and steak, 370 00:14:10,834 --> 00:14:13,100 it just hits something a little bit different. 371 00:14:13,267 --> 00:14:15,968 Mm -- that's about as real deal as it goes, man. 372 00:14:16,133 --> 00:14:17,100 [Axel] Tacos Yucatecos. 373 00:14:17,267 --> 00:14:19,200 Having the Guy stamp of approval, 374 00:14:19,367 --> 00:14:21,467 that was a experience for us, 375 00:14:21,634 --> 00:14:24,801 and we wanna continue to make this a success story. 376 00:14:24,968 --> 00:14:27,167 [Guy] I love what you guys are doing. You're taking it really serious. 377 00:14:27,334 --> 00:14:28,300 The attitude is correct. 378 00:14:28,467 --> 00:14:30,100 -Nice job, buddy. -Thanks, man. 379 00:14:32,501 --> 00:14:34,367 [Guy] Up next, a Chicago spot... 380 00:14:34,534 --> 00:14:35,868 You got something fantastic going on. 381 00:14:36,033 --> 00:14:38,400 [Guy]...spreading the love for Scandinavian specialties... 382 00:14:38,567 --> 00:14:40,200 Come down here and try those. 383 00:14:40,367 --> 00:14:42,267 ...all the way down to the dessert. 384 00:14:42,434 --> 00:14:45,200 -It feels a little like home. -That's outstanding. 385 00:14:50,267 --> 00:14:53,767 I'm here on the northwest side of Chicago at a place whose 386 00:14:53,934 --> 00:14:56,100 building was built in 1896. 387 00:14:56,267 --> 00:14:58,868 It sits in a predominantly Scandinavian neighborhood, 388 00:14:59,033 --> 00:15:02,000 and this place is owned by a first- and second-generation 389 00:15:02,167 --> 00:15:03,200 Scandinavian couple. 390 00:15:03,367 --> 00:15:05,267 Now, guess what kind of cuisine they cook? 391 00:15:05,434 --> 00:15:07,567 You got it, Scandinavian. 392 00:15:07,734 --> 00:15:10,868 And since my visit in 2009, they've had to spread out 393 00:15:11,033 --> 00:15:12,501 to keep up with all their new fans 394 00:15:12,667 --> 00:15:14,868 trying their regional recipes. 395 00:15:15,033 --> 00:15:16,868 You gotta come check out Tre Kronor. 396 00:15:19,000 --> 00:15:21,067 Waffle, table 23. 397 00:15:21,234 --> 00:15:22,567 Triple D did a great job representing 398 00:15:22,734 --> 00:15:23,868 one of my favorite restaurants. 399 00:15:24,033 --> 00:15:25,901 I've been coming here almost 23 years now, 400 00:15:26,067 --> 00:15:27,567 and food has always been good. 401 00:15:27,734 --> 00:15:28,934 [Larry] Reuben's up. 402 00:15:28,934 --> 00:15:31,167 I'm from Sweden, and it's very similar to what you get 403 00:15:31,334 --> 00:15:32,601 in a restaurant there. 404 00:15:32,601 --> 00:15:35,467 [Guy] That's because husband and wife owners Larry Anderson 405 00:15:35,634 --> 00:15:38,367 and Patty Rasmussen have Scandinavian roots 406 00:15:38,534 --> 00:15:40,667 and did their research. 407 00:15:40,834 --> 00:15:42,601 [Larry] We went to Scandinavia for the first time, 408 00:15:42,767 --> 00:15:45,167 and we discovered there was a whole world of food out there. -[Guy] Oh, right. 409 00:15:45,334 --> 00:15:48,200 And that's, what's really sort of made the restaurant take off. 410 00:15:48,367 --> 00:15:49,868 [Patty] When we opened, the majority of people 411 00:15:50,033 --> 00:15:52,667 who lived in these, like, four blocks were Scandinavian, 412 00:15:52,834 --> 00:15:56,167 but Triple D allowed us to share it with everybody. 413 00:15:56,334 --> 00:15:59,567 We've got a quiche, duck, and a gravlax appetizer. 414 00:15:59,734 --> 00:16:01,801 The menu has not changed at all. 415 00:16:01,968 --> 00:16:04,267 I've been making gravlax since we started. 416 00:16:04,434 --> 00:16:06,300 For folks that don't know what gravlax is, I mean, 417 00:16:06,467 --> 00:16:07,901 we're thinking cured salmon. 418 00:16:08,067 --> 00:16:09,567 -Lox means salmon in Swedish. -Oh! 419 00:16:09,734 --> 00:16:11,868 -[Guy] Let's go. -[Larry] All right, well, we start with the two salmon 420 00:16:12,033 --> 00:16:14,100 for a little aquavit. -[Guy] So you do a shot of that? 421 00:16:14,267 --> 00:16:15,801 One for the chef, one for the salmon, yeah. 422 00:16:15,968 --> 00:16:18,868 Then I like to rub it in a little bit, massage it, 423 00:16:19,033 --> 00:16:20,100 spank it. 424 00:16:20,267 --> 00:16:21,701 Then we're gonna make the curing mix. 425 00:16:21,868 --> 00:16:25,000 Three to two, sugar to salt. Pepper. 426 00:16:25,167 --> 00:16:26,767 -Totally cover it. -It's liberal. 427 00:16:26,934 --> 00:16:28,033 [Larry] Yeah. The salt does the work. 428 00:16:28,033 --> 00:16:29,501 -And that's pulling out the moisture. -Yeah. 429 00:16:29,667 --> 00:16:31,267 Then a lot of dill. 430 00:16:31,434 --> 00:16:33,267 Flip this piece on, and I'm gonna put the rest 431 00:16:33,434 --> 00:16:35,100 of the salt mixture right on top of the skin of this. 432 00:16:35,267 --> 00:16:36,467 [Guy] How long are we gonna let this cure? 433 00:16:36,634 --> 00:16:37,767 -[Larry] Three days is perfect. -[Guy] Look at that. 434 00:16:37,934 --> 00:16:39,000 Look at the texture of the meat. 435 00:16:39,000 --> 00:16:40,167 It's already starting to get a little bit hard. 436 00:16:40,334 --> 00:16:41,501 Now you're gonna baste it over the top? 437 00:16:41,667 --> 00:16:43,067 [Larry] Baste it, and then we're gonna flip it. 438 00:16:43,234 --> 00:16:44,601 -[Guy] That'll go another day? -[Larry] Yep. 439 00:16:44,767 --> 00:16:47,267 [Guy] Look at that. Gravlax made fresh, 440 00:16:47,434 --> 00:16:49,667 just where you expect to find it, in Chicago. 441 00:16:49,834 --> 00:16:51,901 [Larry] We're gonna serve it with some dill cream potatoes, 442 00:16:52,067 --> 00:16:53,267 and then we got the little Wasa bread. 443 00:16:53,434 --> 00:16:54,367 [Guy] Pile that up on top. 444 00:16:56,167 --> 00:16:57,601 Mm. Delicate texture. 445 00:16:57,767 --> 00:16:59,667 That's outstanding. 446 00:16:59,834 --> 00:17:01,767 Scandinavians order gravlax, right? 447 00:17:01,934 --> 00:17:04,467 And after that show, everybody wanted to try it. 448 00:17:04,634 --> 00:17:06,167 Order up. Oslo omelet. 449 00:17:06,334 --> 00:17:08,467 My wife's Scandinavian, so I come in here because 450 00:17:08,634 --> 00:17:09,767 it sort of feels like a connection. 451 00:17:09,934 --> 00:17:12,467 [server] This is that Jansson's Temptation. 452 00:17:12,634 --> 00:17:14,601 The Jansson's Temptation is one of my favorites here. 453 00:17:14,767 --> 00:17:15,868 It's like a potato casserole. 454 00:17:17,100 --> 00:17:20,467 Jansson's Temptation is a classic Swedish dish 455 00:17:20,634 --> 00:17:23,267 I'm gonna get started with the potato on the mandoline, 456 00:17:23,434 --> 00:17:25,467 and I'm gonna salt the potatoes a little bit. 457 00:17:25,634 --> 00:17:27,167 We've buttered the casserole dish. 458 00:17:27,334 --> 00:17:31,100 First layer of the potatoes, sauteed onions, heavy cream, 459 00:17:31,267 --> 00:17:32,467 and Swedish anchovies. 460 00:17:32,634 --> 00:17:34,868 They're preserved in a vinegar and sugar. 461 00:17:35,033 --> 00:17:37,601 So now, I'm gonna go for a second layer of the potatoes, 462 00:17:37,767 --> 00:17:40,767 cream, breadcrumbs, melted butter. 463 00:17:40,934 --> 00:17:45,767 Put it in the oven at 375 for an hour and a half. 464 00:17:45,934 --> 00:17:48,000 We serve it with house-made pickled cucumbers 465 00:17:48,167 --> 00:17:49,701 and our Prince Corp sausages. 466 00:17:49,868 --> 00:17:52,367 mildly smoked beef and pork sausage, 467 00:17:52,534 --> 00:17:54,000 garnished with parsley. 468 00:17:54,167 --> 00:17:55,501 Here's our Jansson's Temptation. 469 00:17:55,667 --> 00:17:57,767 The sausage, it's kind of a savory meat, 470 00:17:57,934 --> 00:17:59,300 and it's got a lot of potatoes. 471 00:17:59,467 --> 00:18:02,000 There was, like, a crispiness, a creaminess of it. 472 00:18:02,167 --> 00:18:03,667 Deliciousness. 473 00:18:03,834 --> 00:18:05,767 -[Guy] Where do you put everything? -[Larry] It's pretty tough. 474 00:18:05,934 --> 00:18:07,701 This is a one-stove kitchen. 475 00:18:07,868 --> 00:18:09,767 There's a lot of people that work in here, too. 476 00:18:09,934 --> 00:18:12,167 After Guy, we moved into the building next door, 477 00:18:12,334 --> 00:18:13,701 which used to be a dentist's office. 478 00:18:13,868 --> 00:18:16,000 It gives us a little more space, but most of the work 479 00:18:16,167 --> 00:18:18,300 still gets done in this 300-square-foot kitchen. 480 00:18:18,467 --> 00:18:19,601 Meatball's coming up. 481 00:18:19,601 --> 00:18:22,367 I love the köttbullar, aka Swedish meatballs. 482 00:18:22,534 --> 00:18:23,868 Swedish meatballs. 483 00:18:24,033 --> 00:18:25,667 -They're called köttbullar. -Köttbullar! 484 00:18:26,801 --> 00:18:27,901 So what are we gonna serve with these? 485 00:18:27,901 --> 00:18:29,901 [Larry] Some mashed potatoes, pickled cucumbers, 486 00:18:30,067 --> 00:18:32,400 little lingonberry, top it off with the gravy. 487 00:18:32,567 --> 00:18:33,968 [Guy] This is kind of like Thanksgiving dinner. 488 00:18:34,133 --> 00:18:37,300 -You gotta mix the lingonberry in for the whole experience. -OK. 489 00:18:37,467 --> 00:18:40,267 The meatball has got nice texture on the outside, 490 00:18:40,434 --> 00:18:41,567 but it's light and tender on the inside. 491 00:18:41,734 --> 00:18:43,601 Come down here and try those. 492 00:18:43,767 --> 00:18:46,167 We still sell thousands and thousands a week. 493 00:18:46,334 --> 00:18:47,567 Order of pancakes up. 494 00:18:47,734 --> 00:18:49,400 You can get breakfast, lunch, and dinner here. 495 00:18:49,567 --> 00:18:52,767 It feels a little like home. Comfort food. 496 00:18:52,934 --> 00:18:54,801 We have the saffron ice cream -- enjoy. 497 00:18:54,968 --> 00:18:56,501 I just love the ice cream here. 498 00:18:56,667 --> 00:19:00,367 -It's really Swedish ice cream. -The ice cream is fabulous. 499 00:19:00,534 --> 00:19:01,868 Nothing like I've ever had before. 500 00:19:02,033 --> 00:19:03,901 We are gonna make our homemade ice cream. 501 00:19:04,067 --> 00:19:07,000 Three traditional Scandinavian flavors, saffron ice cream, 502 00:19:07,167 --> 00:19:08,400 cardamom ice cream, and we're gonna do 503 00:19:08,567 --> 00:19:09,834 a lingonberry ice cream. 504 00:19:09,834 --> 00:19:14,501 Start with a simple ice cream base, sugar, and egg yolks. 505 00:19:14,667 --> 00:19:16,868 Then I'm gonna add about half of the milk. 506 00:19:17,033 --> 00:19:19,667 The other half, I'm gonna add to the heavy cream 507 00:19:19,834 --> 00:19:20,767 that I've already been heating. 508 00:19:20,934 --> 00:19:23,367 Add some of our hot cream to our base. 509 00:19:23,534 --> 00:19:25,501 Add our mixture back to the hot cream. 510 00:19:25,667 --> 00:19:28,167 It's starting to thicken, so we're gonna strain it. 511 00:19:28,334 --> 00:19:29,367 Add some vanilla to this. 512 00:19:29,534 --> 00:19:30,868 Separate it into three containers to make 513 00:19:31,033 --> 00:19:32,400 our three different flavors. 514 00:19:32,567 --> 00:19:34,601 This last can is gonna be our lingonberry, 515 00:19:34,767 --> 00:19:37,000 and we're just gonna freeze this solid. 516 00:19:37,167 --> 00:19:39,567 These two big containers are for our cardamom flavor 517 00:19:39,734 --> 00:19:40,734 and our saffron. 518 00:19:40,734 --> 00:19:42,167 Now we're gonna batch freeze our ice cream. 519 00:19:42,334 --> 00:19:43,801 Turn the compressor on and let it go. 520 00:19:43,968 --> 00:19:44,901 Cardamom's done. 521 00:19:44,901 --> 00:19:46,567 Now we're gonna add our saffron base. 522 00:19:46,734 --> 00:19:47,734 It's looking good. 523 00:19:47,734 --> 00:19:49,901 Put this back in the freezer so it hardens. 524 00:19:50,067 --> 00:19:52,067 So our ice cream base for our lingonberry ice cream 525 00:19:52,234 --> 00:19:54,901 is frozen solid, and now we're gonna add lingonberries. 526 00:19:55,067 --> 00:19:56,801 We're gonna attach the canister to the machine, 527 00:19:56,968 --> 00:19:58,267 and it's gonna mix the lingonberry 528 00:19:58,434 --> 00:19:59,467 and ice cream together. 529 00:19:59,467 --> 00:20:01,400 Put this in the freezer and let it get hard. 530 00:20:01,567 --> 00:20:02,701 Ice cream's ready. 531 00:20:02,868 --> 00:20:05,167 We have the saffron, cardamom, 532 00:20:05,334 --> 00:20:06,567 and the lingonberry ice cream. 533 00:20:06,734 --> 00:20:08,767 The cardamom ice cream, it's got a nice balance 534 00:20:08,934 --> 00:20:10,868 of a little bit of sweet and a little bit of savory. 535 00:20:11,033 --> 00:20:11,934 The saffron, it's fun. 536 00:20:12,100 --> 00:20:13,167 It's got, you know, the yellow color. 537 00:20:13,334 --> 00:20:14,167 The lingonberry is sweet, 538 00:20:14,334 --> 00:20:15,868 and it's a classic Swedish fruit, 539 00:20:16,033 --> 00:20:18,000 so it's great to have it in the ice cream. 540 00:20:18,167 --> 00:20:20,901 Aye, captain, you want me to take this -- I'm sorry. 541 00:20:21,067 --> 00:20:22,367 Oh, you're back. 542 00:20:22,367 --> 00:20:25,968 This is just a taste of what the food's like in Scandinavia. 543 00:20:26,133 --> 00:20:27,367 I can't be any more impressed, man. 544 00:20:27,534 --> 00:20:28,667 -Congratulations. -[Larry] Thank you. 545 00:20:28,834 --> 00:20:30,067 You got something fantastic going on. 546 00:20:32,067 --> 00:20:33,467 Bologna coming down. 547 00:20:33,634 --> 00:20:36,467 -Three gringa tacos for the "Triple D Nation." -Wow. 548 00:20:36,634 --> 00:20:38,801 Yeah, there's plenty of personality poured into all 549 00:20:38,968 --> 00:20:40,968 these Triple D dishes. Hey now. 550 00:20:41,133 --> 00:20:42,968 Oh, and I was just starting to fill up. 551 00:20:43,133 --> 00:20:45,968 And there's even more places to park the Camaro next time 552 00:20:46,133 --> 00:20:47,167 on "Triple D Nation." 553 00:20:47,334 --> 00:20:48,467 Are you a mayonnaise guy? 554 00:20:49,667 --> 00:20:51,968 I'm about to get a giant stomach tattoo 555 00:20:52,133 --> 00:20:53,667 of a mayonnaise jar. 556 00:20:53,834 --> 00:20:56,000 -Jar? -The whole jar, and then foods that taste good 557 00:20:56,167 --> 00:20:57,868 with mayonnaise, hugging the jar.