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.