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00:00:01,702 --> 00:00:03,135
Hey, everybody, I'm Guy Fieri
and we're rolling out
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00:00:03,137 --> 00:00:06,105
looking for America's
greatest diners,
drive ins and dives.
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00:00:06,607 --> 00:00:07,606
This trip...
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-Say something.
-[both laughing]
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We're embarking on
a full flavor expedition.
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Like a journey around
the world.
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There's a taste of
the Philippines in Cleveland
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Outstanding.
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Authentic Indian
in New Jersey.
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I'm going to drown
in my drool right now.
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And Chef Antonia Lofaso
is riding shotgun
in Puerto Rico.
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Stand back.
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For some international
bites...
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You've taken all the pieces,
married them together.
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...that are just too good
to share.
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-One for Guy.
-Two for Guy.
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That's all right here,
right now, all Diners,
Drive-ins and Dives.
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So, I'm here in Puerto Rico
with the one and only
Chef Antonia Lofaso.
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And we're in Caguas,
we're right in the center
of the island.
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-I love puerto rican food.
-well, it's not exactly
puerto rican food
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we're going for, it's more
like kind of a tapas.
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-So like Spanish food?
-Well, not necessarily
Spanish.
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-It's more international.
-So like Mexican, Italian,
Asian.
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Kind of like that all together
in one.
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And so where are
you taking me?
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Slow your roll, little sis.
This is Salao.
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Lamb chop risotto...
in the window.
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I love the food here because
you got a little bit of
Puerto Rican cuisine,
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but you also have new flavor
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Lamb chops with... risotto.
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They have everything here,
so if it's got flavor,
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they're willing to make it
happen.
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Sure.
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Pork belly gua bao!
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They also have tapas.
It's like small dishes
that you can share.
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[Guy] Which is what inspire
owners Krizia Diaz
and Nidal Younis
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to open the joint.
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In our vacations in Spain,
we love the barhopping
and the tapas,
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and that is how Salao born.
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[Guy] And since then,
this baby has grown
into serving
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all kinds of dishes served u
by Chef Juan Rodriguez.
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They kind of make
a joke of it.
I came with the building.
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It used to be Pizza Mia.
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I worked here before
it was Pizza Mia.
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It was [indistinct]
i was here.
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-You worked here also?
-Yeah.
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...with risotto mamposteao
in the window.
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I love the rice risotto
with the churrasco.
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He'll eat it completely.
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Yeah, I loved when I had
that metabolism at 15.
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The Churrasco steak
is very buttery and just melts
in your mouth.
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What are we into?
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This is our Churrasco choice
where I'm going to get
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-our skirt steaks from.
-No seasoning. No...
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Seasoning is pretty much
just salt and pepper.
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I actually love that.
You just taste the meat.
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Put it on the grill.
Now let's make the risotto
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for our risotto mamposteao.
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We're going to start with oil,
onions.
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-Dry time?
-Yes.
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And butter,
add arborio rice.
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Even Italians cook
their risotto like this.
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-White wine, chicken stock.
-So this continues
to cook down
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and next, we'll start to work
with the...
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...or pink beans.
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Oil, onions, tricolor
bell peppers,
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tomato paste, garlic,
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sazon achiote.
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-That looks like comino.
-Comino.
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Cumin.
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We just say comino
on this show.
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-Adobo.
-Oregano.
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-Thyme, chicken base.
-Didn't see that coming.
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sazon completo,
sazon complete.
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-Great, so everybody
cooks down.
-Add the beans.
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-Does it get nice and thick?
-Nice and thick.
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Let it sit on simmer.
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Let's make the
risotto mamposteao.
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Ladle in some
of our beans,
risotto al dente,
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chicken stock, heavy cream.
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And our sazon for colori.
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Let this reduce and add
our parmesan cheese.
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All right, chimichurri time.
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We have cilantro, parsley,
pureed garlic, oil,
salt and pepper,
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white vinegar and oregano.
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-[whistles]
-Mm-hmm.
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Chef, we're ready to put
this dish together.
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This is my favorite part.
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Risotto mamposteao,
churrasco steak.
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Pico de gallo.
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I love these kinds of dishes
so much when you have, like,
cold, fresh
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pico de gallo on top of
something like hot rice.
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Chimichurri sauce,
Churrasco steak
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-with risotto mamposteao.
-Thank you so much.
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Did you see that?
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'Cause you're Mr. Elbows
when we eat,
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like, see...
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This is really, really,
really good.
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-How many layers was that?
-A lot.
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Risotto is one of
the hardest things
that you can do.
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So, that to me, I think
you've really done
a great job at.
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Steak's cooked perfectly.
The chimichurri
is not overpowering,
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and it gives a much needed
acid to the dish.
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And then as Chef Antonia said,
the fresh component
of the pico.
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You've taken all the pieces...
Italian, Argentinian,
Puerto Rican, Mexican,
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-married them together
all in one place. Delicious.
-All in one place.
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Churrasco skirt steak
with risotto mamposteao.
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The risotto is creamy.
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The Churrasco is juicy.
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With the chimichurri,
fantastic.
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How did you guys collaborate
together to make the menu?
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We basically designed
the menu.
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-But you're not cooks.
-No.
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-So you picked things
you liked.
-Yeah.
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And then you made him go
figure out how to make them.
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Yeah.
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Ropa vieja dumplings
in the window.
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The ropa vieja dumplings
are tapas
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that you can share.
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No, you don't expect dumplings
made with ropa vieja.
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And the seasoning is on point.
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-I like the on point fact.
-[laughs]
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Okay, Chef, what's up next?
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Ropa vieja dumplings.
We'll start with
fine flank steak.
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So not trimmed down fat
at all.
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Onions, tricolor bell
peppers, cilantro, beef stock,
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water.
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Simmer for about six hours.
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-Okay, simple
dumpling process.
-Yeah.
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All right, so we have a sheet
of dumpling egg wash
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around the outer edges
cooked ropa vieja.
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Pinch in and then we push in
both sides like a little
small moneybag.
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-Beggars purse.
-Beggars purse.
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Freeze it for 24 hours
and then we boil it.
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-All right, chef.
-Now simmer in sesame oil.
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Sesame, sesa-you.
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-Final step.
-This is the sauce that
we use.
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Hoisin sauce, tamarind syrup
and soy sauce.
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Wearing that up to combine it.
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-One for Guy.
-Two for Guy.
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Our crushed pork rind
and top it off
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with some microgreens.
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Everyone, stand back.
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All right, give me that.
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-Wow.
-It's like a journey around
the world.
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The skin is nice and tender
on the outside,
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but as soon as you get to it,
remember how we evolved
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the ropa vieja
and all that texture
is sitting inside
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of the hoisin, tamarind
is tacky and sweet
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and the sesame oil is nutty
and very sesame-y.
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That's actually
a very scientific word.
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-I really love the crushed
Chicharrons on top.
-Excellent dish.
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Here we have the ropa vieja
dumplings.
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They're crunchy on
the outside, they're salty
and sweet.
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So it's a great combination.
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The meat is very tender
and I love the sauce.
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Shrimp alfredo pasta.
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Everything tastes really goo
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So if they put it on the menu,
you're willing to try it?
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-Yeah.
-Every time you eat it,
you just want to eat more.
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-Great job. Delicious, right?
-Delicious.
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-Thank you very much.
-Well done.
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[Guy] Up next, a funky join
in Cleveland.
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These are all my flavors, bro.
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Raising the bar on their men
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It's really remarkable on top
of delicious
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with a first class
global twist.
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The only problem with the dish
is that it'll at some point
in time be all gone.
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So I'm here in Cleveland
to check out a joint
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that my cousin's took my mom
to a long time ago
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and allegedly, she sent me
a message and said,
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"Honey, next time
you're in town,
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you gotta go and check out
this joint."
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The guy has been rocking
the place for over 25 years
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and it started with money
that his dad who's a doctor
lent to him.
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Wait, that sounds like
my story except my dad's
not a doctor.
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This is Fat Cats.
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Kimchi potato.
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It's like the friendly
neighborhood bar.
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That's shrimp curry.
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You can get a burger.
If you're an adventurous
eater,
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you can get something
you've never even heard of.
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It's a good way to likely
get into another culture.
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Tofu noodle.
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The food definitely has
some Filipino elements to it
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[Guy] Which comes from Ricar
Sandoval's Filipino father
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who cooked at home
and kickstarted
this culinary adventure.
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My dad was a doctor,
he, like, saw something in me
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and he said, "Son,
I'll give you the 20 grand."
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And my friend and myself
opened our first restaurant
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and it's just been
a great ride since.
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We've been here since 1997,
25 years.
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-Brother.
-Awesome.
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-What's the menu?
-I'm half Filipino,
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so probably a good portion
Asian.
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And then the rest is whatever
I eat and I like,
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I'll do my own rendition.
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Two chicken arroz caldos.
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Arroz caldo, it's a rice
dish, but then
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00:08:02,115 --> 00:08:03,081
with a poached egg on it,
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00:08:03,182 --> 00:08:04,716
it gives it almost like
a porridge flavor.
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The chicken's cooked
really well.
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It's just addicting.
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-What's your first item?
-The chicken arroz caldo.
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A Filipino dish.
Chicken, some
Calabrian chilies,
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little cilantro,
a poached egg.
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00:08:14,394 --> 00:08:18,363
Nice knowing you. Thanks.
See you next week
on Triple D, folks.
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00:08:18,431 --> 00:08:20,398
I'm gonna do
the marinade first,
some olive oil,
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lemon juice, coriander, cumin,
salt, pepper, and garlic.
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Mix this up, let it marinate,
like, four hours.
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00:08:27,207 --> 00:08:29,040
What was the building
before you got here?
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00:08:29,042 --> 00:08:32,344
[Ricardo] Well, the bar
was always up there since
I traced it back to 1902.
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There's a lot of history here.
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-What do we do next?
-Real simple chicken stock.
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00:08:35,949 --> 00:08:39,518
I'll take the chicken, water,
chop carrots, celery, onion.
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00:08:39,520 --> 00:08:41,453
The holy trinity
and a little salt.
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Cook for two and a half hours
and then it's ready to strain,
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00:08:44,357 --> 00:08:46,057
and so now, we're going
to make the jasmine rice.
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So I'll add some oil
to this pan here.
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Add some garlic to this.
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Fresh cut ginger.
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The chicken stock,
jasmine rice in there.
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00:08:52,732 --> 00:08:54,199
So, throw the lid,
how long are we gonna go?
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20 minutes.
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00:08:55,302 --> 00:08:56,801
Now I'm going to cook
the marinated chicken.
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We're going to reconstitute
the jasmine rice
that I cooked.
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-Okay.
-This is the fresh chicken
stock.
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00:09:01,341 --> 00:09:04,042
Carrots, scallions and this is
the magic ingredient.
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00:09:04,144 --> 00:09:05,610
-Fish sauce?
-Yes, fish sauce.
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00:09:05,612 --> 00:09:06,945
I can basically drink this.
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00:09:07,047 --> 00:09:09,047
We're gonna cut
that chicken up.
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00:09:09,116 --> 00:09:11,650
I'll have it all day.
This is a great dish
to have during the...
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00:09:11,751 --> 00:09:14,553
During a nice summery day
like we have
in Cleveland today.
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00:09:14,654 --> 00:09:16,421
Chicken right on top there.
235
00:09:16,423 --> 00:09:19,157
Calabrian chilies,
garnish it with some cilantro.
236
00:09:19,226 --> 00:09:21,927
-[Guy] Where's the big egg?
-I didn't think I'd hear
those words out of your mouth.
237
00:09:21,929 --> 00:09:23,528
You didn't, I would
just dubbed it.
238
00:09:23,530 --> 00:09:24,829
I'll have more egg, please.
239
00:09:24,831 --> 00:09:26,932
Would you like to put this
on the dish?
240
00:09:26,934 --> 00:09:28,400
You put it right anywhere
it doesn't break.
241
00:09:28,402 --> 00:09:30,602
There you go.
Smells delicious.
242
00:09:30,604 --> 00:09:32,504
Love the attention to detail.
243
00:09:36,143 --> 00:09:38,209
You got to have
the Calabrian chili in there.
244
00:09:38,211 --> 00:09:39,311
Right?
245
00:09:40,614 --> 00:09:42,948
The fish sauce in the rice
really comes through.
246
00:09:42,950 --> 00:09:45,116
The chicken's got a nice
little lemony piece to it.
247
00:09:45,118 --> 00:09:46,318
The cumin speaks in it.
248
00:09:47,421 --> 00:09:50,722
The rice is tender, the broth
is really spot on.
249
00:09:52,159 --> 00:09:54,659
Mmm, the only problem
with the dish is that
250
00:09:54,728 --> 00:09:56,895
it'll at some point in time
be all gone.
251
00:09:56,897 --> 00:09:59,431
It's light, it's bright,
it's fresh, very simple.
252
00:09:59,433 --> 00:10:01,132
But great ingredients.
Dynamite.
253
00:10:01,234 --> 00:10:03,134
Chicken arroz caldo for you.
254
00:10:03,236 --> 00:10:05,437
The rice is really light.
It's flavorful.
255
00:10:05,538 --> 00:10:08,473
The chicken is crispy,
but very juicy.
256
00:10:08,475 --> 00:10:10,942
You almost need a spoon
because you want to get
every drop of that.
257
00:10:11,011 --> 00:10:13,411
How would you describe
the ethnicity or would
you even?
258
00:10:13,413 --> 00:10:17,215
It's a little bit more subtle
than some of the Asian dishes
you normally get.
259
00:10:17,217 --> 00:10:19,150
But you can tie it in there
a little bit.
260
00:10:19,252 --> 00:10:21,219
You could Thai it in there?
261
00:10:21,221 --> 00:10:23,054
It's Filipino though,
so wrong.
262
00:10:23,156 --> 00:10:25,757
My cousin Matthew,
his fiancée, Christa
263
00:10:25,825 --> 00:10:28,326
and some random guy
we found on the street
named Thin.
264
00:10:28,328 --> 00:10:30,428
So I don't know.
Now, friend of the family.
265
00:10:30,430 --> 00:10:32,263
-You've been here before?
-But it's actually
our favorite restaurant
266
00:10:32,332 --> 00:10:33,364
in Cleveland.
267
00:10:33,366 --> 00:10:34,832
[Guy] What is it about
this place?
268
00:10:34,834 --> 00:10:36,801
[man] I think
it's the uniqueness
of the menu and the vibe.
269
00:10:36,803 --> 00:10:38,737
You bring in converts
to a new type of cooking,
270
00:10:38,805 --> 00:10:40,538
so I think that's
the cliched win-win.
271
00:10:43,243 --> 00:10:45,610
Oh, am I supposed to go
to commercial?
272
00:10:45,612 --> 00:10:46,511
I can't finish this?
273
00:10:46,513 --> 00:10:47,912
All right, come back, please.
274
00:10:47,914 --> 00:10:49,514
We're hanging out
in Cleveland in Fat Cats.
275
00:10:49,516 --> 00:10:51,216
I'm going to finish this
and he'll make something else.
276
00:10:51,218 --> 00:10:52,150
See you in a bit.
277
00:10:52,252 --> 00:10:54,019
-Go. Commercial.
-[laughs]
278
00:10:55,722 --> 00:10:59,557
Hot, hot, hot, hot, hot.
279
00:11:00,627 --> 00:11:01,926
Really hot.
280
00:11:03,964 --> 00:11:05,864
Welcome back, Triple D,
hanging out in Cleveland
281
00:11:05,965 --> 00:11:08,033
with Chef Ricardo
and his funky little joint
282
00:11:08,134 --> 00:11:09,267
called Fat Cats.
283
00:11:09,269 --> 00:11:11,102
With no reason for the name,
just a cool name, right?
284
00:11:11,104 --> 00:11:13,238
-Right.
-So he just makes what he
wants to make.
285
00:11:13,339 --> 00:11:14,672
Pork belly pun seeds.
286
00:11:14,741 --> 00:11:18,109
It's one of those menus
that you can't decide what
to order.
287
00:11:18,111 --> 00:11:20,512
Our advice would be try
a little bit of everything.
288
00:11:20,514 --> 00:11:22,013
And the pork buns.
289
00:11:22,015 --> 00:11:24,015
The steamed bun
is just terrific.
290
00:11:24,017 --> 00:11:27,752
-I like pork belly,
the fresh vegetables.
-And you can't beat it.
291
00:11:27,854 --> 00:11:29,521
-What are we in to now?
-The pork belly
292
00:11:29,523 --> 00:11:31,623
that we're going to use
for our pork belly banh bao.
293
00:11:31,625 --> 00:11:34,125
Aka siu bao,
which is Filipino.
294
00:11:34,127 --> 00:11:35,627
I'll make a nice spice
rub here.
295
00:11:35,629 --> 00:11:39,497
Coriander, cumin, pepper,
salt, chili powder,
296
00:11:39,499 --> 00:11:41,399
-paprika, ginger.
-Got it.
297
00:11:41,401 --> 00:11:42,834
-A little turmeric.
-Got it.
298
00:11:42,936 --> 00:11:44,602
Oh, no, these are
all my flavors, bro.
299
00:11:44,604 --> 00:11:47,305
Score it first and this
will help the dry rub
to go in there.
300
00:11:47,307 --> 00:11:49,607
The key here is
to really score precisely
301
00:11:49,609 --> 00:11:52,444
to get every square, like,
one inch by two inch,
302
00:11:52,545 --> 00:11:54,846
two inch by two inch
by four inch.
303
00:11:54,914 --> 00:11:56,448
I never said I was precise.
304
00:11:56,549 --> 00:11:58,216
How long are we gonna let
this dry rub sit on here?
305
00:11:58,218 --> 00:12:00,618
24 hours and then I'm going
to chunk it up, sear it
306
00:12:00,620 --> 00:12:02,620
in some oil, put a little
caramelization to it.
307
00:12:02,622 --> 00:12:04,622
And now we're going to prep
the braise for the pork belly.
308
00:12:04,624 --> 00:12:08,093
Canola oil, celery, carrots,
chopped onions.
309
00:12:08,095 --> 00:12:10,962
Add a little bit of garlic,
red wine, tomato.
310
00:12:10,964 --> 00:12:12,530
-You make the tomato sauce?
-Oh, yeah.
311
00:12:12,532 --> 00:12:14,132
So I'm gonna add some
chicken stock to this.
312
00:12:14,201 --> 00:12:15,500
It's gonna go over
the pork belly.
313
00:12:15,502 --> 00:12:17,402
Place into the oven.
Two and a half, three hours.
314
00:12:18,138 --> 00:12:19,137
Cute little one.
315
00:12:19,239 --> 00:12:20,839
I fell in love
with this thing though.
316
00:12:20,907 --> 00:12:22,841
You just keep petting it
like it's an animal.
317
00:12:22,876 --> 00:12:23,942
Let's make the buns.
318
00:12:23,944 --> 00:12:26,845
Activated yeast, sugar,
baking powder, some oil.
319
00:12:26,913 --> 00:12:28,312
I'll add that flour in here.
320
00:12:28,314 --> 00:12:30,248
-Just an all-purpose.
-All right, how long
is this gonna go?
321
00:12:30,350 --> 00:12:32,383
-About six, seven minutes.
-It's about done, right?
322
00:12:32,385 --> 00:12:33,418
Yeah, this is done.
323
00:12:33,420 --> 00:12:34,719
And what I'll do is
I'll just take this
324
00:12:34,721 --> 00:12:35,820
and put it on the counter.
325
00:12:35,822 --> 00:12:38,623
Knead this a few times,
put it in an oil bowl.
326
00:12:38,625 --> 00:12:40,258
We'll let it rest
for one hour.
327
00:12:40,360 --> 00:12:42,761
Then we'll portion it,
let it rest till we need it.
328
00:12:42,862 --> 00:12:44,195
What does this get
served with?
329
00:12:44,197 --> 00:12:46,030
-A hoisin?
-A little apa hoisin.
330
00:12:46,032 --> 00:12:49,033
We'll add some brown sugar,
garlic powder, lemon juice.
331
00:12:49,035 --> 00:12:52,504
-Let's make the pickle.
-We'll take equal parts
of vinegar and water,
332
00:12:52,506 --> 00:12:54,706
salt, pepper corn,
whole coriander.
333
00:12:54,708 --> 00:12:55,840
[Guy] And a bunch of garlic.
334
00:12:55,942 --> 00:12:58,042
Who cut the jalapenos
with the camping axe?
335
00:12:58,111 --> 00:13:00,945
-That had to be you.
-No, don't go through
the...
336
00:13:00,947 --> 00:13:03,281
We would break that apart
before [laughs] serving.
337
00:13:03,283 --> 00:13:04,649
It's a crab.
338
00:13:04,717 --> 00:13:07,418
-Let this steep.
-When it's hot, I'll pour it
over the jalapenos
339
00:13:07,420 --> 00:13:09,120
and then I'll chill this
to pour over the daikon.
340
00:13:09,122 --> 00:13:10,955
And the next thing we're gonna
do is steam the buns.
341
00:13:10,957 --> 00:13:12,123
[Ricardo] About three minutes.
342
00:13:12,125 --> 00:13:13,958
After we portion
our pork belly,
343
00:13:13,960 --> 00:13:15,627
we're gonna crisp in
the frying pan.
344
00:13:15,629 --> 00:13:17,562
I'll pull out these buns
that are steamed.
345
00:13:17,597 --> 00:13:19,497
-The crisp pork.
-Hoisin up.
346
00:13:19,499 --> 00:13:21,399
-Pickled daikon.
-Precisely cut.
347
00:13:21,401 --> 00:13:24,235
Jalapeno, carrot and
finish it with some cilantro.
348
00:13:24,304 --> 00:13:26,437
And there we go,
our pork belly banh bao.
349
00:13:28,608 --> 00:13:29,707
What do you think?
350
00:13:32,946 --> 00:13:34,212
Is he sweating enough?
351
00:13:34,214 --> 00:13:36,915
-Say something.
-[both laughing]
352
00:13:36,917 --> 00:13:38,316
It's really remarkable.
353
00:13:39,319 --> 00:13:40,752
On top of delicious.
354
00:13:40,821 --> 00:13:43,421
That makes me feel like
I'm at Grandma's house,
355
00:13:43,423 --> 00:13:46,324
full of flavor and love
and appreciation.
356
00:13:47,627 --> 00:13:49,994
It's kind of like watching
somebody make music.
357
00:13:49,996 --> 00:13:53,164
Just adding a little
more cowbell or tambourine.
358
00:13:53,233 --> 00:13:54,999
-Bro, thank you very much.
-Thank you.
359
00:13:55,001 --> 00:13:56,201
Outstanding.
360
00:13:56,203 --> 00:13:57,802
Jack, can you hit me
with some cilantro, please?
361
00:13:57,804 --> 00:13:58,937
Pork is fantastic.
362
00:13:59,005 --> 00:14:00,405
You get a little bit
of that fat that gives it
363
00:14:00,407 --> 00:14:02,240
the nice flavor,
nice juice to it.
364
00:14:02,309 --> 00:14:04,709
[man] It's just a perfect
combination of everything.
365
00:14:04,711 --> 00:14:07,312
Krista knows me
for getting this every time
366
00:14:07,314 --> 00:14:08,947
-we come here, so...
-Yeah, for sure.
367
00:14:08,949 --> 00:14:10,114
[waiter] Plating
the shrimp curry.
368
00:14:10,116 --> 00:14:12,116
It's my favorite place to eat
in Cleveland.
369
00:14:12,118 --> 00:14:13,218
-Hands down?
-Hands down.
370
00:14:13,220 --> 00:14:14,319
It's just a fun place to be.
371
00:14:14,321 --> 00:14:15,520
You are...
372
00:14:16,623 --> 00:14:17,688
What you see is what you get.
373
00:14:17,690 --> 00:14:18,957
-You're the real deal.
-Awesome. Thank you.
374
00:14:18,959 --> 00:14:21,526
Delicious, outstanding.
I'll be back.
375
00:14:21,528 --> 00:14:23,828
I wanna try everything.
Put me on the mailing list.
376
00:14:25,432 --> 00:14:29,000
Coming up, big time
Indian recipes in Middletown
New Jersey.
377
00:14:29,002 --> 00:14:29,901
It's out of bounds.
378
00:14:29,903 --> 00:14:31,536
-Wait, that's my line.
-[laughs]
379
00:14:31,638 --> 00:14:33,504
Like real deal
tandoori chicken.
380
00:14:33,506 --> 00:14:35,206
Not good, Chef, fantastic.
381
00:14:35,208 --> 00:14:38,076
And a familiar favorite
taken over the top.
382
00:14:38,078 --> 00:14:40,612
This is one of the best
samosas I've ever had.
383
00:14:44,918 --> 00:14:47,952
So, I'm about 40 minutes
outside of New York City
in Middletown, New Jersey
384
00:14:47,954 --> 00:14:49,087
in a little strip mall.
385
00:14:49,089 --> 00:14:51,356
And this is gonna
get confusing. So, hold on.
386
00:14:51,424 --> 00:14:53,725
The current owner bought
the restaurant from her uncl
387
00:14:53,727 --> 00:14:57,295
the current chef learned
to cook at this restaurant
from his uncle.
388
00:14:57,297 --> 00:14:59,030
Well, the uncles have
since moved.
389
00:14:59,032 --> 00:15:02,233
Anyhow, the deal is
they're making
great Indian food
390
00:15:02,335 --> 00:15:03,300
and you gotta check it out.
391
00:15:03,302 --> 00:15:05,937
This is how Haldi Chowk,
35 Indian Bistro.
392
00:15:08,642 --> 00:15:10,408
Goat curry, naan
and garlic naan.
393
00:15:10,410 --> 00:15:13,411
[woman] I enjoy all
the spices. I live about
45 minutes away
394
00:15:13,413 --> 00:15:14,445
and it's well worth it.
395
00:15:14,514 --> 00:15:16,314
Lamb korma for table six.
396
00:15:16,316 --> 00:15:18,316
I grew up with this
and the quality of the food,
397
00:15:18,318 --> 00:15:19,450
it hits home.
398
00:15:19,519 --> 00:15:22,420
And owners Anupreet Kahlon
and Raj... Toor.
399
00:15:22,422 --> 00:15:24,122
also grew up with
this kind of food.
400
00:15:24,124 --> 00:15:28,960
In fact, Anupreet's aunt
and uncle opened
this joint in 2016.
401
00:15:28,962 --> 00:15:30,728
They decided to retire.
402
00:15:30,730 --> 00:15:33,031
We decided that
it's the right opportunity
to buy.
403
00:15:33,033 --> 00:15:34,899
Had you been in the restaurant
business before that?
404
00:15:34,901 --> 00:15:37,602
-No, this is the first one.
-The first one.
405
00:15:37,604 --> 00:15:41,606
And they didn't have
to go far to find chef
Jose Luis Carbajal.
406
00:15:41,608 --> 00:15:42,640
[Guy] How long
have you been here?
407
00:15:42,709 --> 00:15:43,641
When they opened
this restaurant?
408
00:15:43,743 --> 00:15:45,610
-His father was here
-Okay.
409
00:15:45,612 --> 00:15:47,612
Working with uncle.
410
00:15:47,614 --> 00:15:48,879
That's awesome.
411
00:15:48,881 --> 00:15:51,516
When you grew up in Mexico,
did you ever have Indian food?
412
00:15:51,518 --> 00:15:53,818
-No, never.
-Half tandoori chicken
for table eight.
413
00:15:53,820 --> 00:15:56,721
[man] The rule of thumb
to measure Indian restaurant
414
00:15:56,723 --> 00:15:57,922
is the chicken tandoori
415
00:15:57,924 --> 00:15:59,424
and this is the best I've had.
416
00:15:59,426 --> 00:16:02,293
It hits your lips
and it melts in your mouth.
417
00:16:02,295 --> 00:16:04,162
-What are we doing, chef?
-[speaking]
418
00:16:05,231 --> 00:16:07,398
So, how was it for you
to learn about garam masala?
419
00:16:07,400 --> 00:16:09,033
This had to be a little bit
of a change.
420
00:16:09,035 --> 00:16:11,536
Oh, yeah. My uncle Ray.
He's like my father.
421
00:16:11,637 --> 00:16:13,304
-Right.
-So, he teach me
step by step.
422
00:16:13,306 --> 00:16:14,706
Coriander seed.
423
00:16:16,409 --> 00:16:17,308
Lot of clove.
424
00:16:18,044 --> 00:16:18,943
Bay leaf.
425
00:16:19,512 --> 00:16:20,845
-Black pepper.
-Got it.
426
00:16:24,050 --> 00:16:26,217
-Is that an Indian yogurt?
-Yes, Indian yogurt.
427
00:16:26,219 --> 00:16:27,919
And that's raw garlic
and raw ginger?
428
00:16:27,921 --> 00:16:30,054
Chili garlic paste for oil.
429
00:16:31,024 --> 00:16:32,724
Boy, I like the pour
you did there
430
00:16:32,726 --> 00:16:35,159
with a lot of flair.
Yes, really nice.
431
00:16:35,228 --> 00:16:36,527
Lemon juice.
432
00:16:37,764 --> 00:16:39,864
This is the garam masala.
We just made it.
433
00:16:39,933 --> 00:16:41,799
Black pepper.
434
00:16:42,736 --> 00:16:44,435
Paprika.
435
00:16:44,504 --> 00:16:45,703
This is...
436
00:16:45,705 --> 00:16:47,605
You don't methi around
with that.
437
00:16:47,607 --> 00:16:49,207
And a little color.
438
00:16:49,209 --> 00:16:52,343
'Cause everybody expects
tandoori chicken to have
that red hue to it.
439
00:16:52,445 --> 00:16:54,912
All right, 24 hours,
then we'll skewer it,
440
00:16:54,914 --> 00:16:56,280
cook in the tandoori.
441
00:16:56,282 --> 00:16:58,516
-How long does it take
to cook?
-Around 15 or 20 minutes.
442
00:16:58,518 --> 00:17:01,119
Then we pull it out,
cut it, we hit it
with the ghee,
443
00:17:01,121 --> 00:17:02,620
we put it back in
for how much longer?
444
00:17:02,622 --> 00:17:03,688
[Jose] Less than four minutes.
445
00:17:03,690 --> 00:17:04,756
And that's really going
to brown
446
00:17:04,857 --> 00:17:06,157
-when the ghee hits it, right?
-Oh, yeah.
447
00:17:08,028 --> 00:17:10,128
I'm going to drown in
my drool right now.
448
00:17:11,631 --> 00:17:13,798
And a little ghee?
Just a little bit of butter,
449
00:17:13,800 --> 00:17:15,900
a little bit of fat.
Serve it in this.
450
00:17:15,902 --> 00:17:18,102
[Guy] You stop showing off
at any point?
451
00:17:18,104 --> 00:17:19,804
Going to the sizzling
fajita platter.
452
00:17:26,413 --> 00:17:28,446
There's something about
cooking in the tandoor oven.
453
00:17:28,515 --> 00:17:30,314
Just gives you such
a great crust
454
00:17:30,316 --> 00:17:33,551
and then just makes everything
inside of it so moist.
455
00:17:34,954 --> 00:17:37,088
Well, my favorite parts
though, is on the bottom
456
00:17:37,090 --> 00:17:39,957
of the sizzling skillet
over here from
the fajita platter.
457
00:17:41,961 --> 00:17:43,227
You get some kind
of raw onions up here
458
00:17:43,229 --> 00:17:45,196
that are just warm
from the, from
the hot chicken,
459
00:17:45,198 --> 00:17:46,798
but then you get
the vegetables underneath
460
00:17:46,800 --> 00:17:49,133
that are little bit more
sauteed so you get a couple
of different textures.
461
00:17:50,603 --> 00:17:51,736
-Good?
-Mm-mmm.
462
00:17:51,838 --> 00:17:53,938
-Not good, Chef.
-Not good at all.
463
00:17:54,240 --> 00:17:55,406
Fantastic.
464
00:17:55,408 --> 00:17:56,741
Thank you so much.
465
00:17:57,911 --> 00:17:59,610
Tandoori chicken for you.
466
00:17:59,612 --> 00:18:01,345
There's a depth of flavor.
467
00:18:01,447 --> 00:18:03,948
Every single thing that's
on the plate is like
a symphony.
468
00:18:04,017 --> 00:18:05,817
-It's out of bounds.
-Hey, that's my line.
469
00:18:05,819 --> 00:18:08,286
-[laughs]
-You don't see me going
around with the mayor pin?
470
00:18:08,288 --> 00:18:09,554
How long you've been mayor?
471
00:18:09,556 --> 00:18:11,122
-It's my fourth year.
-How big is Middletown?
472
00:18:11,124 --> 00:18:12,356
[Tony] 70,000 people.
473
00:18:12,425 --> 00:18:13,791
You're not too far
from the city,
474
00:18:13,793 --> 00:18:15,960
but then you get to come here
being a small town experience.
475
00:18:15,962 --> 00:18:17,795
-Yeah.
-But then you get
big city food.
476
00:18:17,797 --> 00:18:19,297
I'm not kidding you.
477
00:18:19,299 --> 00:18:21,699
I would take this Indian foo
against anybody in the city
478
00:18:21,701 --> 00:18:23,601
Samosa chaat for table five.
479
00:18:23,603 --> 00:18:26,304
[woman] That samosa,
it's almost like
a potato pastry.
480
00:18:26,306 --> 00:18:28,639
The chaat on the side
is chickpeas
481
00:18:28,708 --> 00:18:29,941
with different spices.
482
00:18:29,943 --> 00:18:32,009
It's just done right.
483
00:18:32,011 --> 00:18:33,211
[Guy] All right, what are
we doing next, chef?
484
00:18:33,213 --> 00:18:35,113
Now, we prep the...
485
00:18:35,115 --> 00:18:36,247
-The chole?
-Chickpeas.
486
00:18:36,316 --> 00:18:38,416
-All right, let's see it.
-Oil and little butter.
487
00:18:38,418 --> 00:18:39,951
-Bay leaf.
-Cinnamon.
488
00:18:41,121 --> 00:18:42,019
And a little bit of clove.
489
00:18:42,822 --> 00:18:44,055
...to make the flavor.
490
00:18:44,057 --> 00:18:45,323
Ginger-garlic paste,
491
00:18:46,493 --> 00:18:47,858
...salt.
492
00:18:47,860 --> 00:18:50,361
-This is the filling?
-We put on the top
of the samosa.
493
00:18:50,429 --> 00:18:52,463
-Oh, this is the sauce
on top of it?
-Yeah.
494
00:18:52,565 --> 00:18:54,265
-Tomato puree.
-Water.
495
00:18:54,333 --> 00:18:55,600
Now, we can put
the chickpeas.
496
00:18:55,602 --> 00:18:57,135
All right, how long
are we gonna let
this cook, chef?
497
00:18:57,236 --> 00:18:58,102
Ten minutes.
498
00:18:58,104 --> 00:18:59,737
Walk me through
the dough, chef.
499
00:18:59,806 --> 00:19:01,105
Flour, salt.
500
00:19:01,107 --> 00:19:02,340
Caraway seeds?
501
00:19:02,441 --> 00:19:04,509
Some water, oil...
502
00:19:04,511 --> 00:19:06,310
Mix it up, let it rest.
503
00:19:06,312 --> 00:19:07,945
All right, so now
we're gonna make
the filling.
504
00:19:08,047 --> 00:19:10,014
Oil, cumin, pepper...
505
00:19:11,851 --> 00:19:13,083
and salt.
506
00:19:13,085 --> 00:19:15,820
Then this is just
a boiled potato that's
been peeled.
507
00:19:15,822 --> 00:19:17,321
Now we're filling the samosa.
508
00:19:17,323 --> 00:19:19,824
-Okay.
-Put a little water to
stick together.
509
00:19:19,826 --> 00:19:21,659
We... this, we hold like this.
510
00:19:21,728 --> 00:19:23,161
[Guy] Oh, it's potato
in a cone.
511
00:19:23,229 --> 00:19:24,762
-My favorite dish.
-Water.
512
00:19:24,864 --> 00:19:27,498
[Guy] Little tuck, fry this
in the oil, 350 degrees.
513
00:19:27,500 --> 00:19:28,633
-How long?
-One minute.
514
00:19:28,734 --> 00:19:29,600
You're gonna cut them?
515
00:19:29,602 --> 00:19:31,102
Not something you see
every day.
516
00:19:34,340 --> 00:19:36,607
-Little bit sweeter.
-Onions, tomatoes.
517
00:19:36,609 --> 00:19:38,109
It's turning into a salad
here, chef.
518
00:19:38,111 --> 00:19:39,110
Let me guess, cilantro.
519
00:19:40,547 --> 00:19:41,913
-Carrot.
-Let's take a look at that.
520
00:19:43,917 --> 00:19:45,282
This...
521
00:19:46,719 --> 00:19:50,221
-is one of the best samosas
I've ever had.
-Really? Wow.
522
00:19:50,223 --> 00:19:53,658
It's made in balance,
it's not a bunch of dough.
523
00:19:53,726 --> 00:19:56,160
The filling, we've got
a little bit of heat
524
00:19:56,229 --> 00:20:00,264
and then the yogurt
with the chickpea chola?
525
00:20:00,333 --> 00:20:01,899
-Chole.
-Almost get it.
526
00:20:01,901 --> 00:20:05,536
...transforms the dish
from...
527
00:20:05,605 --> 00:20:10,041
what is typically an appetizer
into a full blown entree.
528
00:20:11,211 --> 00:20:12,243
That's outstanding.
529
00:20:12,312 --> 00:20:13,911
Samosa chaat.
530
00:20:13,913 --> 00:20:15,613
-You've had samosas before?
-Of course.
531
00:20:15,615 --> 00:20:17,348
-Have you ever seen it done
like this?
-No. You?
532
00:20:17,450 --> 00:20:20,117
No, no, no, I just...
I, maybe I was
the oddball out here.
533
00:20:20,119 --> 00:20:21,319
Chicken Tikka Masala mild.
534
00:20:21,321 --> 00:20:23,654
It's a great Indian
restaurant.
535
00:20:23,756 --> 00:20:25,523
We tried others,
but we love it here.
536
00:20:25,525 --> 00:20:27,024
We just come back
all the time.
537
00:20:27,026 --> 00:20:28,492
You were raised
in this kitchen.
538
00:20:28,494 --> 00:20:30,361
You're cooking one
of the most difficult types
of food
539
00:20:30,430 --> 00:20:34,398
to really embrace,
but you have got it,
my friend, to the next level.
540
00:20:34,400 --> 00:20:35,933
[Jose] Thank you so much.
541
00:20:35,935 --> 00:20:38,336
So that's it for
this road trip,
but don't worry,
542
00:20:38,437 --> 00:20:41,405
we got plenty more joints
to find all over this country.
543
00:20:41,407 --> 00:20:45,676
I'll be looking for you
next time on Diners,
Drive-ins and Dives.
544
00:20:45,745 --> 00:20:48,913
With peppers on top.
545
00:20:48,915 --> 00:20:51,849
I don't speak Clevelandese,
but does that mean peppers
546
00:20:51,918 --> 00:20:54,252
-in Cleveland?
-Yeah, because they just put
the peppers right on top.
547
00:20:54,320 --> 00:20:55,319
-There you go.
-Yeah.
548
00:20:55,321 --> 00:20:56,787
-Oh, this is on top?
-Yeah, this is on top.
549
00:20:56,789 --> 00:20:58,055
-This is peppers.
-And this is peppers.
550
00:20:58,157 --> 00:21:00,024
-Peppers on top. Yeah.
-Peppers on top. There you go.