1 00:00:01,402 --> 00:00:02,734 Hey there, I'm Guy Fieri and we're rolling out, 2 00:00:02,736 --> 00:00:06,205 looking for America's greatest diners, drive-ins and dives. 3 00:00:06,941 --> 00:00:08,007 This trip... 4 00:00:08,009 --> 00:00:09,141 -Boom! -[man laughing] 5 00:00:09,210 --> 00:00:10,242 ...we've got chicken... 6 00:00:10,311 --> 00:00:11,343 Delicious. 7 00:00:11,445 --> 00:00:12,611 -...steak... -Uh-huh. 8 00:00:12,613 --> 00:00:14,146 ...and some crazy cake. 9 00:00:14,248 --> 00:00:16,048 Take us to flavor town, brother. 10 00:00:16,150 --> 00:00:17,950 There's winner wings in Wyoming... 11 00:00:17,952 --> 00:00:20,853 -Legit? -Legit, for real. 12 00:00:20,954 --> 00:00:22,721 [Guy Fieri] ...Venezuelan in Puerto Rico... 13 00:00:22,723 --> 00:00:23,856 The arepa's perfect. 14 00:00:23,891 --> 00:00:26,725 You eat it and you say, "Mmm." 15 00:00:26,727 --> 00:00:29,261 [Guy] ...and I've got chef Marc Murphy with me in Cleveland... 16 00:00:29,363 --> 00:00:30,662 Go, go, you're gonna mess it up! 17 00:00:30,731 --> 00:00:32,498 ...at a two-for-one joint.. 18 00:00:32,500 --> 00:00:33,799 Genius. 19 00:00:33,801 --> 00:00:35,234 ...twisting a frozen favorite... 20 00:00:35,236 --> 00:00:37,636 That's some of the best ice cream we've tried on Triple D. 21 00:00:37,738 --> 00:00:41,607 ...alongside hot ramen like you've never seen befor 22 00:00:41,609 --> 00:00:44,410 Not good, not great, outstanding. 23 00:00:44,412 --> 00:00:48,947 That's all right here, right now, on Diners, Drive-ins, and Dives! 24 00:01:01,529 --> 00:01:03,829 So I'm here in Cleveland with my good buddy, chef Marc Murphy, 25 00:01:03,831 --> 00:01:07,299 Hey, Murph, if I could offer you scratch-made, hand-made ice cream 26 00:01:07,301 --> 00:01:09,435 or scratch-made, hand-made ramen, 27 00:01:09,536 --> 00:01:10,536 which would you prefer? 28 00:01:10,604 --> 00:01:11,937 Well, it's cold out. I'd go for the ramen. 29 00:01:12,039 --> 00:01:13,939 [Guy] What if I could offer you both? 30 00:01:13,941 --> 00:01:16,041 In the same restaurant? I'd call you crazy. 31 00:01:16,110 --> 00:01:20,112 Well, call me crazy. Let's call this place Mason's Creamery. 32 00:01:20,114 --> 00:01:23,816 We're gonna need a brie strawberry ice cream and a tonkatsu ramen. 33 00:01:23,818 --> 00:01:25,484 -How long have you folks been coming here? -Years. 34 00:01:25,486 --> 00:01:26,718 I consider myself a big fan. 35 00:01:26,720 --> 00:01:28,554 Here's your hoisin duck ramen. 36 00:01:28,622 --> 00:01:30,823 They just put so much effort and love into making every dish. 37 00:01:30,825 --> 00:01:32,825 [Guy] And it really did start with love 38 00:01:32,827 --> 00:01:35,961 between owners, Helen Qin and Jesse Mason. 39 00:01:35,963 --> 00:01:37,796 Jesse and I met in LA, started dating. 40 00:01:37,798 --> 00:01:40,232 I started dragging him to ice cream places, 41 00:01:40,334 --> 00:01:42,501 and one day, he was like, "I'm gonna cut out the middle man, 42 00:01:42,503 --> 00:01:43,735 get her an ice cream maker." 43 00:01:43,837 --> 00:01:45,504 Were you guys cooks, chefs at the time? 44 00:01:45,506 --> 00:01:46,605 No. 45 00:01:46,607 --> 00:01:48,240 I work in real estate, and... 46 00:01:48,342 --> 00:01:50,309 I worked for a company, we built TV sets 47 00:01:50,311 --> 00:01:52,711 and then theme park ride theatrical elements. 48 00:01:52,713 --> 00:01:53,912 -Oh. -Well, this is a natural transition. 49 00:01:53,914 --> 00:01:55,079 -That's what I was gonna say. -Yeah, yeah, yeah. 50 00:01:56,350 --> 00:01:58,383 [Guy] Eventually, the couple moved to Clevelan 51 00:01:58,385 --> 00:02:01,420 where Jesse made ice cream his full-time gig. 52 00:02:01,422 --> 00:02:03,655 Part of our thing was always doing flavors 53 00:02:03,724 --> 00:02:05,557 that people weren't familiar with. 54 00:02:05,626 --> 00:02:08,227 Coconut pandan ice cream bubble waffle, up. 55 00:02:08,229 --> 00:02:09,862 [customer 1] You can taste the coconut.. 56 00:02:10,998 --> 00:02:13,198 And who'd know that they'd put cake in the ice cream? 57 00:02:13,200 --> 00:02:14,967 -[Guy] What are we making? -Coconut ice cream... 58 00:02:14,969 --> 00:02:16,802 -[Guy] Okay. -[Jesse Mason] ...with a pandan chiffon cake. 59 00:02:16,804 --> 00:02:18,003 What's pandan? 60 00:02:18,005 --> 00:02:20,038 Pandan is a Southeast Asian leaf. 61 00:02:20,040 --> 00:02:21,607 It's got a really nice nutty flavor. 62 00:02:21,609 --> 00:02:23,342 -You're gonna make something with this? -Oh, absolutely. 63 00:02:23,443 --> 00:02:25,310 -You know that I'm trusting you right now? -All right. 64 00:02:25,312 --> 00:02:27,112 We're gonna make the ice cream custard base. 65 00:02:27,114 --> 00:02:30,516 Whole milk, heavy cream, coconut cream. 66 00:02:30,518 --> 00:02:33,318 Bring this up to 135. While we're doing that, 67 00:02:33,320 --> 00:02:35,387 we're gonna take our egg yolks and sugar. 68 00:02:35,389 --> 00:02:38,657 Whisk, kind of tempering in the eggs so they don't curdle. 69 00:02:38,692 --> 00:02:40,058 You don't want scrambled eggs. 70 00:02:40,160 --> 00:02:42,461 Oh, that'd be gross. Scrambled egg ice cream. 71 00:02:42,563 --> 00:02:44,963 -[Jesse] Salt... -What temperature are we bringing this up to, chef? 72 00:02:45,065 --> 00:02:46,665 -[Jesse] 145. -[Guy] Then let it cool. 73 00:02:46,700 --> 00:02:47,799 What's our next move? 74 00:02:47,801 --> 00:02:49,000 [Jesse] We're gonna make a cake. 75 00:02:49,003 --> 00:02:50,302 -Oh, it's cake and ice cream. -Cake and ice cream. 76 00:02:50,304 --> 00:02:52,004 Is the ice cream going into the cake, 77 00:02:52,006 --> 00:02:54,306 or is it the cake and your putting ice cream on top of it? 78 00:02:54,308 --> 00:02:57,709 It is the ice cream, and then the cake is getting folded into it. 79 00:02:57,711 --> 00:02:59,511 You're gonna bake a cake with the panda? 80 00:02:59,513 --> 00:03:01,446 -Pandan. -The pandan, okay. 81 00:03:01,515 --> 00:03:02,981 I don't want any panda cake. 82 00:03:02,983 --> 00:03:06,818 [Jesse] So we're gonna take the pandan leaves and just cut them up. 83 00:03:06,820 --> 00:03:07,952 [Guy] Coconut milk in. 84 00:03:07,954 --> 00:03:10,622 We're gonna bring it up to about 120 degrees. 85 00:03:10,624 --> 00:03:12,391 -Cool that down and strain it. -[Jesse] Exactly. 86 00:03:12,393 --> 00:03:14,927 [Guy] Okay, so the pandan coconut cream... 87 00:03:14,929 --> 00:03:18,630 This is avocado oil, sugar, salt, egg yolks, 88 00:03:18,632 --> 00:03:20,232 a little bit of pandan extract. 89 00:03:20,334 --> 00:03:21,466 -[Marc Murphy] That's it? -Yep, that's it. 90 00:03:21,468 --> 00:03:24,503 Start blending that up until it's a little bit foamy. 91 00:03:24,505 --> 00:03:25,804 Make it foamy for your homie. 92 00:03:25,806 --> 00:03:28,941 [Jesse] Sift in some flour, mix it up just nice. 93 00:03:29,009 --> 00:03:30,042 [imitating Borat] Making it nice. 94 00:03:30,110 --> 00:03:31,443 Making very nice. 95 00:03:31,545 --> 00:03:34,613 Whisk some egg whites into nice stiff peaks. 96 00:03:34,615 --> 00:03:37,950 Fold that in here. We're gonna throw this into a springform pan. 97 00:03:37,952 --> 00:03:39,251 [Guy] Bake this at what temp for how long? 98 00:03:39,320 --> 00:03:42,321 350 for about 45 minutes. 99 00:03:42,323 --> 00:03:44,756 [Guy] All right, cake is done, cake is frozen. 100 00:03:44,825 --> 00:03:46,558 -Why do you freeze it? -[Jesse] It's easier to cut up. 101 00:03:46,627 --> 00:03:48,260 All right, let's drop that ice cream in the machine. 102 00:03:48,362 --> 00:03:49,962 Yep, into the batch freezer 103 00:03:50,063 --> 00:03:51,964 -[Guy] How long? -Uh, 8 to 10 minutes. 104 00:03:52,065 --> 00:03:53,599 Got it. When does the coconut go in? 105 00:03:53,601 --> 00:03:54,933 With the chunks of cake. 106 00:03:55,035 --> 00:03:57,169 All right, so when the ice cream starts to dispense, 107 00:03:57,171 --> 00:03:59,238 someone's sitting here, coconut, cake, coconut, cake. 108 00:03:59,306 --> 00:04:00,939 -With a spatula, just working it. -Your lucky that we're here. 109 00:04:01,041 --> 00:04:02,741 Yeah. All right, start throwing them in. 110 00:04:02,810 --> 00:04:04,109 Go, go, go! You're gonna mess it up! 111 00:04:04,177 --> 00:04:06,011 -Start throwing it, yeah. -Go, Murph. Ah, Murph, come on! 112 00:04:06,013 --> 00:04:07,312 [Marc] Who's doing a better job? 113 00:04:07,314 --> 00:04:08,814 -Look at that, I'm done. -Ha-ha. Oh, yeah. 114 00:04:08,816 --> 00:04:10,315 -I won. -Look who topped off. 115 00:04:10,317 --> 00:04:11,950 We'll throw this into the blast chiller, 116 00:04:11,952 --> 00:04:13,585 -negative 40. -I don't think we're supposed to eat right now. 117 00:04:13,587 --> 00:04:15,254 -Okay, go ahead. -[Jesse] You can... Oh, it's completely edible. 118 00:04:15,322 --> 00:04:17,022 I cream came out of the machine. We gotta try it. 119 00:04:17,024 --> 00:04:18,957 -That's delicious. -Yeah. 120 00:04:18,959 --> 00:04:20,025 Thank you. 121 00:04:20,027 --> 00:04:23,829 Silky, creamy, rich, unique. 122 00:04:25,799 --> 00:04:29,434 The pandan is actually this beautiful backdrop note to this thing, 123 00:04:29,470 --> 00:04:30,636 sort of a little nuttiness. 124 00:04:31,805 --> 00:04:34,306 But it's, like, so airy and delicious. 125 00:04:34,308 --> 00:04:35,741 Dude, I'mma tell you what, 126 00:04:35,743 --> 00:04:38,143 that is some of the best ice cream we've tried on Triple D. 127 00:04:38,245 --> 00:04:42,014 It's creative, it's something I've never seen before, unbelievable. 128 00:04:42,016 --> 00:04:44,816 Coconut pandan egg waffle for you? 129 00:04:44,818 --> 00:04:46,218 Perfect, decadent, my goodness. 130 00:04:46,220 --> 00:04:47,752 [Guy] This is Callen here. 131 00:04:47,754 --> 00:04:50,822 Dude, you know great food. Your dad is the famous chef, Marc Murphy. 132 00:04:50,824 --> 00:04:53,458 This is really good. There's cake in it, I've never seen that, 133 00:04:53,527 --> 00:04:54,626 and it tastes like coconut. 134 00:04:54,628 --> 00:04:56,862 Your dad put the coconut in, I did the cake part. 135 00:04:56,963 --> 00:04:58,764 -You wanna see the replay of us doing the cake. -Yeah. 136 00:04:58,832 --> 00:04:59,798 [rewinding tape] 137 00:04:59,800 --> 00:05:03,335 [indistinct speaking in slow motion] 138 00:05:03,404 --> 00:05:05,737 Let's break this down. It's creamy, it's nutty, 139 00:05:05,806 --> 00:05:08,040 it's got the added elements of the cake in there, 140 00:05:08,042 --> 00:05:10,208 so it brings a whole completely different texture to it. 141 00:05:10,210 --> 00:05:12,144 -Are you a newscaster? -I am not a newscaster. 142 00:05:12,212 --> 00:05:14,046 -What do you do? -I am in healthcare. 143 00:05:14,048 --> 00:05:16,515 -Boy, you are wasting your time there. -[all laughing] 144 00:05:16,517 --> 00:05:18,717 You need to be reporting live. 145 00:05:20,621 --> 00:05:23,488 Live from 44th and Bridge, where you can get the coconut pandan 146 00:05:23,490 --> 00:05:25,424 with an egg waffle. [laughs] 147 00:05:25,426 --> 00:05:27,092 -Boom! -[all laughing] 148 00:05:27,094 --> 00:05:29,628 This is a cornerstone of the neighborhood. 149 00:05:29,630 --> 00:05:31,063 [customer 2] When I moved to Cleveland, 150 00:05:31,065 --> 00:05:33,799 one of the first recommendations I got was Mason's Creamery. 151 00:05:33,801 --> 00:05:35,534 For either ice cream or ramen. 152 00:05:35,635 --> 00:05:38,103 [cook] Raclette ramen, heard. Dropping noodles now, chef. 153 00:05:38,105 --> 00:05:40,706 -Ramen's delicious. -It just warms your insides up. 154 00:05:40,708 --> 00:05:43,041 When we come back, we're gonna see if this guy 155 00:05:43,143 --> 00:05:44,710 can do the ramen like he does the ice cream. 156 00:05:44,712 --> 00:05:46,411 All right, now, get some more spoons. 157 00:05:50,050 --> 00:05:51,316 Okay, so the pandan coconut cream. 158 00:05:52,219 --> 00:05:54,252 It does... It is... 159 00:05:54,354 --> 00:05:55,821 -No, I can hold it when you smell it. -No, no, no, no. 160 00:05:55,823 --> 00:05:57,456 -[Guy] We're really good friends. -I know you very well. 161 00:05:57,557 --> 00:05:58,957 -[Guy] We are super close friends. -I'm not gonna... 162 00:05:58,959 --> 00:06:00,025 -I'll smell it later. -[laughing] 163 00:06:02,463 --> 00:06:03,829 Welcome back. Triple D is hanging out 164 00:06:03,831 --> 00:06:05,897 in Cleveland, Ohio at Mason's Creamery, 165 00:06:05,899 --> 00:06:09,801 and paling along with me, the one and only chef Marc Murphy. 166 00:06:09,803 --> 00:06:11,937 And we just had ice cream, and it wasn't just ice cream 167 00:06:12,005 --> 00:06:13,571 It was mind-blowing. 168 00:06:13,573 --> 00:06:16,675 So not only do they do great, hand-crafted ice creams that are creative, 169 00:06:16,677 --> 00:06:18,610 they also make ramen. 170 00:06:18,612 --> 00:06:20,679 Got about 45 seconds left on the ramen, chef. 171 00:06:20,681 --> 00:06:24,316 They cover both savory and sweet, so, one stop shop. 172 00:06:24,318 --> 00:06:25,683 So when did the ramen come into play? 173 00:06:25,685 --> 00:06:28,520 Obviously, winter in Cleveland, ice cream, a little slower. 174 00:06:28,522 --> 00:06:31,556 We ended up saying, like, "Let's make our own ramen." 175 00:06:31,625 --> 00:06:33,124 Raclette ramen up! 176 00:06:33,126 --> 00:06:35,627 [customer 3] So raclette is, like, this big brick of cheese, 177 00:06:35,629 --> 00:06:37,195 and they put fire to it, 178 00:06:37,197 --> 00:06:40,932 and it gets all melty and gooey inside the ramen. It's really good. 179 00:06:41,034 --> 00:06:43,402 You know, it's warm, and it's got a really rich flavor to it. 180 00:06:43,404 --> 00:06:45,203 -[Guy] Well, let's get into this. -[Marc] What's happening? 181 00:06:45,205 --> 00:06:47,305 All right, so this is gonna be a char siu, 182 00:06:47,307 --> 00:06:50,208 which is a traditional Japanese and/or Chinese dish. 183 00:06:50,210 --> 00:06:53,011 You start with skin-on pork belly, garlic... 184 00:06:53,013 --> 00:06:54,846 -Just a little bit, huh? -Yeah, just a touch. 185 00:06:54,948 --> 00:06:56,715 -[Jesse] ...ginger, sugar. -[Guy] Okay. 186 00:06:56,717 --> 00:06:59,351 Roll this up and then truss up the char siu. 187 00:06:59,453 --> 00:07:02,220 -Braising liquid will be? -[Jesse] Soy sauce, mirin... 188 00:07:02,222 --> 00:07:03,822 -[Guy] Japanese cooking wine, yeah. -[Jessie] Yeah. 189 00:07:03,824 --> 00:07:04,823 ...and then water. 190 00:07:04,825 --> 00:07:07,726 Toss it in the oven, 375 degrees. 191 00:07:07,728 --> 00:07:10,295 Two hours on one side, flip it, another two hours, 192 00:07:10,297 --> 00:07:14,299 pull it out, toss that into the walk-in, and then we can cut it up. 193 00:07:14,301 --> 00:07:15,801 All right, chef, what are we working on? 194 00:07:15,803 --> 00:07:17,536 All right. We're gonna be working on the broths. 195 00:07:17,637 --> 00:07:21,706 Charred garlic, ginger and onions, toss in some water. 196 00:07:21,708 --> 00:07:23,508 [Guy] Do you toss the water in or pour it in? 197 00:07:23,510 --> 00:07:25,677 -[Jesse] It's a hybrid really. -[Guy] Okay. 198 00:07:25,679 --> 00:07:27,446 -Oh, that was the toss. Okay. -Want the toss? All right. 199 00:07:27,514 --> 00:07:30,549 [Jesse] The char siu burnt ends, chicken feet, and the pig's feet. 200 00:07:30,617 --> 00:07:32,217 -How long is that gonna cook for? -Six hours. 201 00:07:32,219 --> 00:07:34,719 [Jesse] We're gonna strain it off and then add mushroom salt, 202 00:07:34,721 --> 00:07:37,923 sesame oil, light Korean soy sauce, 203 00:07:37,925 --> 00:07:39,724 white pepper, and the cream cheese. 204 00:07:39,726 --> 00:07:43,395 And that's gonna take it from our tonkatsu broth into our raclette broth. 205 00:07:43,397 --> 00:07:45,063 -[Guy] Take us to Flavortown, brother. -[Jesse] All right. 206 00:07:45,132 --> 00:07:48,200 Sprinkle this with a sugar, salt mixture, torch that. 207 00:07:48,202 --> 00:07:50,335 Now, we're gonna melt our raclette cheese. 208 00:07:50,437 --> 00:07:51,703 You have a raclette machine. 209 00:07:51,705 --> 00:07:53,205 [Jesse] Put that under the broiler. 210 00:07:53,207 --> 00:07:57,108 Noodles in, corn, pickled daikon radish, and the char siu. 211 00:07:57,110 --> 00:07:58,910 These are soy-marinated eggs. 212 00:07:58,912 --> 00:08:01,112 Okay, broth going down. I love raclette. 213 00:08:01,114 --> 00:08:02,814 I do too, but do you like it in ramen? 214 00:08:02,816 --> 00:08:05,050 Dude, I've never had it. I think this guy's losing his noodle. 215 00:08:05,151 --> 00:08:06,818 [Jesse] All right, you guys ready for the cheese? 216 00:08:06,820 --> 00:08:09,454 And that is our raclette ramen. 217 00:08:13,327 --> 00:08:15,393 That's outstanding, 218 00:08:15,395 --> 00:08:18,330 not good, not great, outstanding. 219 00:08:18,332 --> 00:08:22,701 It's silky. The addition of the cream cheese is geniu 220 00:08:22,703 --> 00:08:27,439 and it works in tandem with the funk of the raclette. 221 00:08:28,709 --> 00:08:30,942 I can really taste the caramelization on the pork. 222 00:08:31,011 --> 00:08:32,777 It's not supposed to work, 223 00:08:32,779 --> 00:08:35,514 but once you have one bite of it, you're like "Of course that works." 224 00:08:35,516 --> 00:08:37,415 [Marc] It's completely crazy, but, yeah, it's great. 225 00:08:37,417 --> 00:08:39,551 You have the discipline, and you have the techniques... 226 00:08:39,620 --> 00:08:41,052 -[slurping] -...and you have the... I'm sorry, 227 00:08:41,054 --> 00:08:42,621 I don't know if you can hear me over the slurping that's happening. 228 00:08:42,623 --> 00:08:44,155 -[laughing] -My friend over here's never had a meal. 229 00:08:44,257 --> 00:08:46,324 One more piece of cheese. I don't want to leave it behind. 230 00:08:46,326 --> 00:08:49,127 -Next level, dude. -Dude, thank you very much. 231 00:08:49,129 --> 00:08:50,762 Got the raclette ramen for you. 232 00:08:50,831 --> 00:08:52,597 [customer 4] The cheese is nice and soft 233 00:08:52,599 --> 00:08:55,600 little bit of crispness on i goes great with the broth, with the noodles. 234 00:08:55,602 --> 00:08:57,235 It's fantastic. 235 00:08:57,337 --> 00:09:00,305 Whenever I want to impress someone, or I have someone visiting from out of town, 236 00:09:00,307 --> 00:09:01,606 I always bring them here. 237 00:09:01,608 --> 00:09:03,241 [Marc] When you told me we were coming to a place 238 00:09:03,343 --> 00:09:05,143 and having ice cream and ramen, 239 00:09:05,211 --> 00:09:06,478 -I thought we were... -He called me crazy. 240 00:09:06,480 --> 00:09:07,913 I thought we were going to two different restaurants. 241 00:09:07,915 --> 00:09:09,214 [Guy] You definitely are a visionary. 242 00:09:09,216 --> 00:09:11,716 You've taken something and gone to another level with it. 243 00:09:11,718 --> 00:09:13,318 Congratulations, wonderful job. 244 00:09:16,323 --> 00:09:19,824 Up next, a wing truck gone wild in Laramie, Wyoming... 245 00:09:19,826 --> 00:09:21,493 -[high-pitched] Oh, there's nothing hot about that. -[laughing] 246 00:09:21,495 --> 00:09:24,129 ...scoring with a quarterback's favorite... 247 00:09:24,131 --> 00:09:26,064 Josh, I agree with you, man. Real deal. 248 00:09:26,066 --> 00:09:28,500 ...and sending out a full-on blitz. 249 00:09:28,502 --> 00:09:30,702 You think maybe a little bit bigger container? 250 00:09:37,110 --> 00:09:38,910 I think there's a big argument by people 251 00:09:38,912 --> 00:09:40,712 of what's America's favorite food. 252 00:09:40,714 --> 00:09:43,148 Well, back in the day it was hot dogs and apple pie. 253 00:09:43,249 --> 00:09:46,718 Then people would say burger My son, Ryder, would say, "Of course, it's pizza." 254 00:09:46,720 --> 00:09:47,786 But I don't think anybody can argue 255 00:09:47,788 --> 00:09:49,854 one of the favorites is chicken wings. 256 00:09:49,923 --> 00:09:52,557 I'm here in Laramie, Wyomin where an ex-diving coach 257 00:09:52,626 --> 00:09:55,527 is going to the high deck on making dynamite wings. 258 00:09:55,529 --> 00:09:57,062 This is Double Dub's. 259 00:09:57,130 --> 00:09:59,230 Almost there, we got the wings! 260 00:09:59,232 --> 00:10:01,933 These are my favorite in town. I don't let too much time pass without eating them. 261 00:10:01,935 --> 00:10:03,401 [Trent Weitzel] Wing special with barbecue! 262 00:10:03,403 --> 00:10:05,704 [customer 6] It's the detai that goes into the recipes 263 00:10:05,706 --> 00:10:08,006 It's down to every little ingredient that he picks. 264 00:10:08,008 --> 00:10:09,941 12 Krampus. Perfect. 265 00:10:09,943 --> 00:10:12,110 [customer 7] Trent was a diving coach at the high school, 266 00:10:12,112 --> 00:10:14,813 and he used to cook wings fo all of our coaches meetings 267 00:10:14,815 --> 00:10:16,348 and then he got his first truck going. 268 00:10:16,449 --> 00:10:18,350 [Guy] But the truck couldn' drive Trent Weitzel 269 00:10:18,451 --> 00:10:20,685 into the mother of all wing competitions, 270 00:10:20,687 --> 00:10:24,689 the National Buffalo Wing Festival in Buffalo, New York. 271 00:10:24,691 --> 00:10:27,325 He wouldn't let me in, just because I wasn't a brick and mortar. 272 00:10:27,327 --> 00:10:29,427 [Guy] But one of Trent's regular customers, 273 00:10:29,429 --> 00:10:31,963 former University of Wyomin quarter back, Josh Allen, 274 00:10:31,965 --> 00:10:34,099 turned out to be the game changer. 275 00:10:34,101 --> 00:10:37,035 As soon as Josh became the quarterback for the Buffalo Bills, 276 00:10:37,103 --> 00:10:38,569 I was like, "Do you know Josh Allen? 277 00:10:38,571 --> 00:10:40,705 Well, he's a really good friend of mine, he loves Double Dub's." 278 00:10:40,707 --> 00:10:42,240 -Josh, you're the man, dude. -[laughing] 279 00:10:42,342 --> 00:10:44,042 [Guy] And so you go and compete finally? 280 00:10:44,111 --> 00:10:45,410 [Trent] I was actually the first person 281 00:10:45,412 --> 00:10:47,612 to win four awards as a rookie of the year. 282 00:10:47,614 --> 00:10:49,047 [Guy] Well, congrats, man. 283 00:10:49,149 --> 00:10:51,249 12 Spicy Bleu, number 17! 284 00:10:51,318 --> 00:10:54,819 The Spicy Bleu 17 just represents Josh Allen's number in football. 285 00:10:54,821 --> 00:10:59,324 Josh Allen loves Spicy Bleu wings here. 286 00:10:59,326 --> 00:11:01,292 -What are we making today? -We're doing a Spicy Bleu, 287 00:11:01,294 --> 00:11:03,261 which is a Buffalo bleu cheese sauce. 288 00:11:03,329 --> 00:11:05,196 It's Josh Allen's favorite sauce. 289 00:11:05,198 --> 00:11:08,400 You didn't name it after him? You'd sell way more if it was called the Josh Allen sauce. 290 00:11:08,402 --> 00:11:10,602 - All right, well, what are making first? -[Trent] The house salt blen 291 00:11:10,604 --> 00:11:12,103 This goes in 90% of all the sauces. 292 00:11:12,105 --> 00:11:15,106 This is kosher salt, celery seed, black pepper, 293 00:11:15,108 --> 00:11:17,742 garlic salt, celery salt, and onion powder, 294 00:11:17,844 --> 00:11:19,010 -and then we just blend it. -[Guy] All right. 295 00:11:19,078 --> 00:11:20,612 [Trent] Now, we're gonna mak the bleu cheese. 296 00:11:20,614 --> 00:11:22,447 So we've got mayonnaise, sour cream, 297 00:11:22,549 --> 00:11:24,549 -bleu cheese crumbles, salt blend. -[Guy] Okay. 298 00:11:24,651 --> 00:11:27,419 The bleu cheese sits and steeps for about 24 hours. 299 00:11:27,421 --> 00:11:29,554 -[Guy] And who taught you how to cook? -My ProStart teacher. 300 00:11:29,622 --> 00:11:31,155 ProStart's an amazing program, 301 00:11:31,157 --> 00:11:34,092 put on by the National Restaurant Association Educational Foundation, 302 00:11:34,094 --> 00:11:35,226 something I've done for years. 303 00:11:35,228 --> 00:11:37,062 -Next up, what are we on? -[Trent] Dry rub. 304 00:11:37,130 --> 00:11:39,397 We have dried habaneros. So we blend these down. 305 00:11:39,399 --> 00:11:40,765 [Guy] Seeds, stems, the whole enchilada. 306 00:11:40,767 --> 00:11:43,301 -Chili powder, cayenne pepper, ground habanero. -Got it. 307 00:11:43,303 --> 00:11:46,137 [Trent] Onion powder, kosher salts, black pepper, 308 00:11:46,206 --> 00:11:48,406 garlic salt, celery seed. Blend it back up. 309 00:11:50,110 --> 00:11:52,110 Now, we're gonna make our Spicy Bleu 17 sauce. 310 00:11:52,112 --> 00:11:55,213 We got melted butter in here, bleu cheese crumbles, bleu cheese dressing. 311 00:11:55,215 --> 00:11:56,715 Then this death sauce. 312 00:11:56,717 --> 00:11:58,249 [Trent] It's really good. 313 00:11:58,251 --> 00:12:00,118 -[high-pitched] Oh, there's nothing hot about that. -[laughing] 314 00:12:00,120 --> 00:12:02,454 Then we're gonna whisk it to get the bleu cheese melted, 315 00:12:02,522 --> 00:12:03,855 we add our house hot sauce. 316 00:12:03,924 --> 00:12:06,224 So this cooks down. How long do the wings fry for? 317 00:12:06,226 --> 00:12:07,959 [Trent] 8 minutes to get super, super crispy. 318 00:12:08,061 --> 00:12:09,127 Then a little bit higher temperature. 319 00:12:09,129 --> 00:12:10,729 [Guy] I am a well-done wing guy. 320 00:12:11,398 --> 00:12:12,530 Nice and tacky. 321 00:12:13,600 --> 00:12:14,999 Bleu cheese crumbles on top. 322 00:12:17,204 --> 00:12:20,905 Delicious. Wings are nice and crispy, juicy, not dried out. 323 00:12:22,943 --> 00:12:24,542 You want to get both those flavors. 324 00:12:24,544 --> 00:12:27,912 You want to get the acid and that funk of bleu cheese and the creaminess, 325 00:12:27,914 --> 00:12:30,749 but then you also want the spice and the heat of the wing sauce. 326 00:12:30,850 --> 00:12:32,350 You put the two of them together, 327 00:12:32,452 --> 00:12:34,419 it makes it another level of a creamy sauce. 328 00:12:36,089 --> 00:12:38,323 Josh, I agree with you, man. Real deal. 329 00:12:39,426 --> 00:12:41,426 [Trent] Spicy Bleu, number 17! 330 00:12:41,428 --> 00:12:43,361 It's creamy, it's got some heat. 331 00:12:43,430 --> 00:12:46,131 The bleu cheese and the hot sauce makes them a little bit tangy. 332 00:12:46,133 --> 00:12:47,332 -[Guy] Legit? -Legit, for real. 333 00:12:48,235 --> 00:12:49,501 [Trent] Habanero mustard. 334 00:12:49,503 --> 00:12:52,470 Some of them are spicy. Some of them sweet. 335 00:12:52,472 --> 00:12:53,938 -[Guy] What's your favorite? -Lime pepper. 336 00:12:54,007 --> 00:12:55,440 [Guy] A dry rub? 337 00:12:55,542 --> 00:12:57,041 -It's the ish, it's super good. -[laughing] 338 00:12:57,043 --> 00:12:58,042 It's the ish. 339 00:12:58,044 --> 00:13:00,044 I've got an MRE with W2. 340 00:13:00,113 --> 00:13:02,947 WW2 sauce just leaves a little zing on your tongue. 341 00:13:02,949 --> 00:13:06,417 When you think of a good base Buffalo, this is the sauce. 342 00:13:06,419 --> 00:13:09,454 -So what are we into now? -We are making the WW2 sauce for our MRE. 343 00:13:09,556 --> 00:13:13,057 Meal ready-to-eat. Basically, everything that Double Dub's has to offer. 344 00:13:13,126 --> 00:13:16,694 Bleu cheese, fries and tots, shrapnel, which is a popcorn chicken, 345 00:13:16,696 --> 00:13:18,863 wings on top, sauce on top of that. 346 00:13:18,932 --> 00:13:22,333 This is one of the first sauces we won in Buffalo, New York 347 00:13:22,402 --> 00:13:23,601 This is the everybody sauce. 348 00:13:23,603 --> 00:13:25,270 First we have butter, steak sauce... 349 00:13:25,272 --> 00:13:28,306 Soy sauce, Tabasco sauce, the house salt blend, cayenne pepper. 350 00:13:28,308 --> 00:13:29,507 Something that would just warm me up. 351 00:13:29,509 --> 00:13:31,142 [Trent] Vinegar, cayenne pepper base. 352 00:13:31,211 --> 00:13:32,610 Delicious. 353 00:13:32,612 --> 00:13:34,712 [Trent] For my popcorn chick is a chicken chicharron. 354 00:13:34,714 --> 00:13:37,115 I get the chicken from Red Bird Farms down in Colorado. 355 00:13:37,117 --> 00:13:38,950 All of the stuff that they trim out is what I get. 356 00:13:39,052 --> 00:13:40,819 The leftover pieces and niblets. 357 00:13:40,821 --> 00:13:43,955 Tempura flour here, the house salt blend, mixing that up. 358 00:13:44,024 --> 00:13:47,158 The chicken chicharrons goes into the fryer, 350 degrees. 359 00:13:47,227 --> 00:13:49,027 -While that's working, we're dropping wings? -Yes. 360 00:13:49,029 --> 00:13:51,429 [yelling] Do they get any sauce that they want? 361 00:13:51,431 --> 00:13:53,398 [Trent] People can pick and choose whatever they wan 362 00:13:53,400 --> 00:13:55,733 What goes first in the MRE is the house bleu cheese... 363 00:13:55,802 --> 00:13:57,335 -[Guy] Okay. -[Trent] ...French fries and tater tots, 364 00:13:57,404 --> 00:13:59,637 house salt blend, put it around the outside. 365 00:13:59,739 --> 00:14:01,005 Fries and tater tots, come on. 366 00:14:01,007 --> 00:14:02,440 [Trent] The chicken chicharrons. 367 00:14:02,542 --> 00:14:04,609 You think maybe a little bit bigger container? 368 00:14:04,611 --> 00:14:06,311 -[Trent] 24 wings. -Were are the wings gonna go? 369 00:14:06,313 --> 00:14:07,712 Besides in my mouth. 370 00:14:07,714 --> 00:14:10,114 I think you gotta change the name from MRE to MRD, 371 00:14:10,116 --> 00:14:11,449 me ready to die. 372 00:14:11,451 --> 00:14:13,451 You lined up all your sauces here. Give me the run down. 373 00:14:13,520 --> 00:14:14,719 [Trent] Traditional WW3. 374 00:14:15,622 --> 00:14:17,622 -Good in the 3. -[Trent] WW4. 375 00:14:17,624 --> 00:14:19,524 Good heat in the WW4. 376 00:14:19,526 --> 00:14:20,992 [Trent] Barbecue. 377 00:14:20,994 --> 00:14:23,127 -Good smokiness there. What is this one? -[Trent] Hot barbecue, 378 00:14:23,129 --> 00:14:25,263 -a little bit hotter than the normal barbecue. -Okay. 379 00:14:25,365 --> 00:14:28,233 Krampus is a cranberry jalapeno cream cheese. 380 00:14:28,334 --> 00:14:29,500 -[Guy] Excellent! -[Trent] Habanero mustard, 381 00:14:29,502 --> 00:14:30,935 it's one of my biggest sellers. 382 00:14:30,937 --> 00:14:32,203 I got a little extra on that one. 383 00:14:32,205 --> 00:14:33,204 -Whoo. -[Trent laughing] 384 00:14:33,206 --> 00:14:34,639 This last one is called the Four Horsemen. 385 00:14:34,707 --> 00:14:38,843 Trinidad Scorpions, ghosts, Carolina Reapers, red habaneros. 386 00:14:38,912 --> 00:14:41,412 The four horsemen, they just definitely came to visit. 387 00:14:41,414 --> 00:14:42,714 [Trent] WW2 sauce on top. 388 00:14:42,716 --> 00:14:44,515 I like going with the dry, 389 00:14:44,517 --> 00:14:45,817 -getting a little dip... -Yeah. 390 00:14:45,819 --> 00:14:47,552 -...and then you can have extra sauces if you want. -Yeah. 391 00:14:48,455 --> 00:14:49,520 Well done. 392 00:14:49,522 --> 00:14:50,922 -Thank you. -Excellent. 393 00:14:50,924 --> 00:14:52,556 [Trent] MRE, WW2! 394 00:14:52,558 --> 00:14:55,827 Imagine the best popcorn chicken you've ever had, and crank that up by 10. 395 00:14:55,829 --> 00:14:58,663 WW2's perfect. You get that powerful flavor, 396 00:14:58,765 --> 00:15:00,798 but yet, it's not too overwhelming. 397 00:15:00,800 --> 00:15:01,900 [Trent] Lime pepper. 398 00:15:01,902 --> 00:15:03,200 Can't really get any better wings in town. 399 00:15:03,203 --> 00:15:04,936 -It's worth the wait, even in the winter. -Oh, yeah. 400 00:15:04,938 --> 00:15:07,672 Hot or cold, rain or shine, the wings are worth it every time. 401 00:15:07,674 --> 00:15:10,208 [Guy] You put more enthusias and passion into this 402 00:15:10,210 --> 00:15:12,810 than people put into full-blown brick-and-mortar restaurants 403 00:15:12,812 --> 00:15:14,846 A lot of attention to detail, must be some of that diving. 404 00:15:14,915 --> 00:15:16,648 -Oh, yeah, technical. -[Guy] And I think you've had 405 00:15:16,749 --> 00:15:18,516 a good background coming from the ProStar program. 406 00:15:18,518 --> 00:15:20,618 Double Dub's, watch out for this guy. 407 00:15:22,455 --> 00:15:26,624 Coming up, we're hitting a funky food court in San Juan, Puerto Rico... 408 00:15:26,626 --> 00:15:28,092 [laughing] 409 00:15:28,094 --> 00:15:29,827 ...for some different Latin flavor... 410 00:15:29,829 --> 00:15:31,429 You're getting a Venezuelan passport. 411 00:15:31,431 --> 00:15:33,598 ...that's the perfect pick-me-up. 412 00:15:33,600 --> 00:15:34,799 Delicioso. 413 00:15:41,942 --> 00:15:43,541 So I'm here in PR. That's what the locals call it. 414 00:15:43,610 --> 00:15:45,109 I'm here in Puerto Rico, 415 00:15:45,111 --> 00:15:46,711 and you know when you walk into a food park 416 00:15:46,713 --> 00:15:48,079 where they have all the food trucks, 417 00:15:48,081 --> 00:15:49,614 and you feel the gravel under your feet, 418 00:15:49,616 --> 00:15:50,848 and you hear a rooster going off in the background 419 00:15:50,950 --> 00:15:51,916 You know it's gonna be the real deal. 420 00:15:51,918 --> 00:15:53,351 And we're here to check out a joint 421 00:15:53,353 --> 00:15:55,453 where two brothers from another mother from Venezuela 422 00:15:55,522 --> 00:15:56,955 have opened up an arepa shop. 423 00:15:57,056 --> 00:15:59,057 You gotta check it out. This is Budare. 424 00:16:01,061 --> 00:16:03,127 [speaking Spanish] 425 00:16:05,465 --> 00:16:07,365 [speaking Spanish] 426 00:16:07,433 --> 00:16:08,800 Had you ever had an arepa before? 427 00:16:08,802 --> 00:16:11,302 -Yeah. -Of course, but here, that's my favorite. 428 00:16:11,304 --> 00:16:13,805 [Guy] Could be because here they're scratch-made 429 00:16:13,807 --> 00:16:18,409 by Venezuelan amigos , Leo Mendoza and Javier Enrique Pérez. 430 00:16:18,411 --> 00:16:20,311 Were you guys buddies in Venezuela? 431 00:16:20,313 --> 00:16:22,113 -Or did you... -We actually met here in Puerto Rico. 432 00:16:22,115 --> 00:16:24,482 Uh, we worked selling satellite antennas. 433 00:16:24,484 --> 00:16:25,916 Heard people meeting in lots of ways, 434 00:16:25,918 --> 00:16:27,852 it hasn't been through satellite antennas. That's a new one. 435 00:16:27,921 --> 00:16:31,622 We love arepas, and we knew that there was an opening for this spot, 436 00:16:31,624 --> 00:16:34,225 and we were talking about just owning an arepera, 437 00:16:34,227 --> 00:16:35,526 that's how we call it in Venezuela. 438 00:16:36,296 --> 00:16:37,595 La Catira. 439 00:16:37,597 --> 00:16:41,399 I have the Catira one, it has melted cheese and chicken. 440 00:16:41,401 --> 00:16:43,000 It was delicious. 441 00:16:43,002 --> 00:16:46,204 -So the primero arepa is pollo? - [Leo Mendoza] Pollo. 442 00:16:46,206 --> 00:16:47,839 -This is the brine? -[Leo] Agua. 443 00:16:47,940 --> 00:16:49,107 Garlic, oregano. 444 00:16:49,109 --> 00:16:50,108 [Leo] Onion powder. 445 00:16:50,110 --> 00:16:51,609 - Sal. -[Guy] Bay leaves. 446 00:16:51,611 --> 00:16:52,677 [Leo] Cilantro. 447 00:16:52,679 --> 00:16:55,613 Okay, so 30 minutes, let it cool, shred it. 448 00:16:55,615 --> 00:16:58,149 Onion, tomate , garl. 449 00:16:58,218 --> 00:16:59,317 - Cumino. - Cumino, 450 00:17:00,220 --> 00:17:01,986 sal, pasta de tomate. 451 00:17:01,988 --> 00:17:04,222 -[Guy] Tomato paste. -Cilantro, 452 00:17:04,224 --> 00:17:05,957 [speaking Spanish] 453 00:17:05,959 --> 00:17:08,226 Okay, and the pollo desmenuzado. See, I'm learning. 454 00:17:08,228 --> 00:17:10,361 So basically, the idea is to remove the liquid, 455 00:17:10,430 --> 00:17:12,030 so it's all combined. 456 00:17:12,032 --> 00:17:15,533 [speaking Spanish] 457 00:17:15,602 --> 00:17:17,502 Okay, I have no idea what he said. 458 00:17:17,504 --> 00:17:19,604 Anybody at home, can you help me? Can I have a lifeline? 459 00:17:19,606 --> 00:17:20,705 [Javier Pérez] The water evaporates. 460 00:17:20,707 --> 00:17:21,973 [Guy] Right, that's what I meant. 461 00:17:22,041 --> 00:17:23,541 -Yeah, yeah. -I just didn't know how to say evaporate. 462 00:17:23,610 --> 00:17:25,209 -How do you say next? -Uh, próximo. 463 00:17:25,211 --> 00:17:26,778 - Y próximo. -[speaking Spanish] 464 00:17:26,780 --> 00:17:29,147 -Salsa de ajo. - [Leo] El ajo, cilantro 465 00:17:29,215 --> 00:17:31,049 -Parsley. -[Javier] Mostaza. 466 00:17:31,150 --> 00:17:32,650 Mostaza, see, we don't use a lot of mustard 467 00:17:32,752 --> 00:17:34,852 in my restaurants. I mean, we do a little bit. 468 00:17:34,921 --> 00:17:36,054 [Leo speaking Spanish] 469 00:17:38,324 --> 00:17:39,824 -And so now? -[Javier] For the arepa, 470 00:17:39,826 --> 00:17:42,427 we use water, salt, and flou 471 00:17:42,429 --> 00:17:44,829 [speaking Spanish] 472 00:17:44,831 --> 00:17:46,664 [Guy] So we're gonna cook it on both sides. 473 00:17:46,732 --> 00:17:48,633 -Okay. -[speaking Spanish] 474 00:17:48,701 --> 00:17:50,101 -Okay, and then [whistles] coció... -Si. 475 00:17:50,103 --> 00:17:51,402 -...and then [whistles]. -Uh-huh. 476 00:17:51,404 --> 00:17:53,938 Okay, that means [whistling]. 477 00:17:53,940 --> 00:17:55,706 - You understand what that meant, right? -[Leo laughing] 478 00:17:55,708 --> 00:17:57,809 [speaking Spanish] 479 00:17:57,811 --> 00:18:00,044 -Micro-greens. -[Guy] Micro-greens. 480 00:18:03,583 --> 00:18:06,451 Oh, that chicken is juicy. I'll tell you that much. 481 00:18:08,154 --> 00:18:11,656 [speaking Spanish] 482 00:18:11,724 --> 00:18:15,460 It really comes together. The great thing is the arepa is not really thick, 483 00:18:15,528 --> 00:18:19,263 but it's really moist and a great texture on the outside. 484 00:18:19,332 --> 00:18:20,932 It's delicious. 485 00:18:20,934 --> 00:18:22,500 Here you go guys, here's your Catira. 486 00:18:25,939 --> 00:18:28,406 I just love the sauces, so it's, like, a good compliment. 487 00:18:28,408 --> 00:18:29,640 Do you come to these food parks often? 488 00:18:29,742 --> 00:18:31,742 Oh, yeah, I live close by, so I come here often. 489 00:18:31,811 --> 00:18:33,311 Yeah, it's amazing. 490 00:18:33,313 --> 00:18:36,414 There's a lot of spots, but this place, it's, like, the best. 491 00:18:37,317 --> 00:18:38,449 Llanera's ready. 492 00:18:38,551 --> 00:18:40,251 I had the Llanera. 493 00:18:40,319 --> 00:18:43,621 It's a flat meat, it has cheese, and it has this famous sauce. 494 00:18:43,623 --> 00:18:45,423 It's called Guasacaca. 495 00:18:45,425 --> 00:18:47,959 You eat it, and you say "Mmm." 496 00:18:48,060 --> 00:18:49,827 [Guy] Javier, Leo... 497 00:18:50,964 --> 00:18:51,829 [Guy] Would this be skirt steak? 498 00:18:51,831 --> 00:18:52,763 -[Javier] Yeah. -[Guy] Okay. 499 00:18:52,832 --> 00:18:54,165 -Paprika. -Paprika. 500 00:18:54,200 --> 00:18:55,399 -[Leo] Turmeric. -[Guy] Onion powder. 501 00:18:55,401 --> 00:18:57,301 [Leo] Sal... 502 00:18:58,404 --> 00:18:59,704 [Guy] Tastes like seasoning salt. 503 00:18:59,706 --> 00:19:01,405 They come from the tree. From India, so... 504 00:19:01,407 --> 00:19:02,607 Salsa inglés? 505 00:19:03,743 --> 00:19:06,210 [laughs] Salsa inglés is, uh, Worcestershire sauce. 506 00:19:06,212 --> 00:19:07,311 [Guy speaking Spanish] 507 00:19:07,313 --> 00:19:08,813 -[speaking Spanish] -Okay. 508 00:19:09,816 --> 00:19:11,148 We're just sautéing it a little bit. 509 00:19:11,150 --> 00:19:13,417 So he's got a little bit of oil in a non-stick pan, 510 00:19:13,419 --> 00:19:14,952 and now the... 511 00:19:15,021 --> 00:19:16,053 So onion... 512 00:19:16,122 --> 00:19:17,822 - Pimiento verde. -[Guy] Green pepper, 513 00:19:17,824 --> 00:19:20,324 -the parsley. -[Javier] Cilantro, sal... 514 00:19:20,326 --> 00:19:21,425 [speaking Spanish] 515 00:19:21,427 --> 00:19:22,326 -[speaking Spanish] -Uh-huh. 516 00:19:22,328 --> 00:19:23,293 [speaking Spanish] 517 00:19:23,363 --> 00:19:25,563 This is a pretty similar avocado sauce 518 00:19:25,631 --> 00:19:27,899 that you would find for street tacos. 519 00:19:27,901 --> 00:19:30,134 All right so the final is tomate... 520 00:19:30,236 --> 00:19:31,302 Guasacaca. 521 00:19:31,304 --> 00:19:33,938 -[speaking Spanish] -[Javier] Arepa are ready. 522 00:19:34,007 --> 00:19:36,807 A little diaper for the arepa to make sure it doesn't leak all over your hand. 523 00:19:37,610 --> 00:19:39,544 -Guasacaca. -[Guy whistles] 524 00:19:39,612 --> 00:19:40,845 [Guy] And microgreens. 525 00:19:43,750 --> 00:19:45,283 Uh-huh. 526 00:19:45,285 --> 00:19:47,451 Sabor, perfect. 527 00:19:47,553 --> 00:19:50,087 The queso caliente makes it creamy. 528 00:19:50,089 --> 00:19:52,423 The carne is cut small. It's easy to eat. 529 00:19:54,627 --> 00:19:58,329 The Guasacaca doesn't cover it, doesn't take it over. 530 00:19:58,331 --> 00:20:01,699 The arepa's perfect, tender, not dry. 531 00:20:01,701 --> 00:20:04,302 We call it a vessel, it's the perfect way to eat it. 532 00:20:04,304 --> 00:20:06,003 [speaking Spanish] 533 00:20:07,507 --> 00:20:09,040 Here's your Llanera. 534 00:20:09,042 --> 00:20:11,809 It's perfect for me in terms of the seasoning of the meat. 535 00:20:11,811 --> 00:20:15,646 It's juicy and the cheese melts in your mouth. 536 00:20:15,748 --> 00:20:17,481 [speaking Spanish] 537 00:20:17,483 --> 00:20:21,519 I'm actually Venezuelan, so I love that it still has its own Venezuelan essence. 538 00:20:21,521 --> 00:20:23,354 It's really, really good. I will come back. 539 00:20:23,456 --> 00:20:25,489 I love the attitude, the appreciation, 540 00:20:25,491 --> 00:20:26,557 the respect between the two of you. 541 00:20:26,626 --> 00:20:30,027 This is fun, it's real, don't expect it. 542 00:20:30,029 --> 00:20:32,830 You're in Puerto Rico. Now, you're getting a Venezuelan passport. 543 00:20:32,832 --> 00:20:33,965 -Gracias. -Gracias. 544 00:20:34,033 --> 00:20:35,433 Hey, Javier, awesome job, brother. 545 00:20:37,303 --> 00:20:40,304 So that wraps this edition of Diners, Drive-ins, and Dives 546 00:20:40,306 --> 00:20:42,907 If you wanna get some of the recipes from today's show, 547 00:20:42,909 --> 00:20:44,709 go to FoodNetwork.com. 548 00:20:44,711 --> 00:20:48,713 I'll be looking for you next week on Diners, Drive-ins, and Dives 549 00:20:48,715 --> 00:20:49,947 Any? 550 00:20:51,050 --> 00:20:52,350 I'm good? 551 00:20:59,058 --> 00:21:00,057 That's good.