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00:00:00,935 --> 00:00:02,267
I'm Guy Fieri
and we're rolling out,
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00:00:02,269 --> 00:00:05,637
looking for America's greatest
Diners, Drive-Ins, and Dives
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00:00:05,739 --> 00:00:07,206
-[upbeat music playing]
-[Guy] This trip...
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00:00:07,208 --> 00:00:08,740
-Ha-ha.
-Ha-ha-ha.
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00:00:08,742 --> 00:00:11,510
[Guy] ...we're cruising
on a coast-to-coast
flavorfest.
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00:00:11,512 --> 00:00:14,713
This is "Shovel and Pig Out",
it's our new show.
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00:00:14,715 --> 00:00:17,516
There's a funny food truck
going big in New Jersey.
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00:00:17,518 --> 00:00:19,718
Gotta bring the hunch in
for this, folks.
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00:00:19,720 --> 00:00:22,921
Along with a family Thai spo
shining by the sea.
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00:00:22,923 --> 00:00:23,889
-I don't like.
-Huh?
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-I love.
-Oh, okay.
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00:00:26,427 --> 00:00:29,128
Plus, a rockstar joint
in Indio, California...
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00:00:29,130 --> 00:00:31,030
-Pretty outstanding, bro.
-[Hunter] So money.
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00:00:31,032 --> 00:00:33,732
...going the extra mile
with their Mexican menu.
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00:00:33,801 --> 00:00:34,900
This is sexy.
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00:00:36,504 --> 00:00:38,704
That's all right here,
right now, on
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00:00:38,706 --> 00:00:40,806
Diners, Drive-Ins, and Dives
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00:00:40,808 --> 00:00:41,840
[theme music playing]
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[upbeat music playing]
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All right, Hunter,
we're here in Palm Springs.
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00:00:54,321 --> 00:00:55,721
I'm pretty sure
it's Palm Desert.
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00:00:55,723 --> 00:00:57,356
No, you're in Indio.
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00:00:57,425 --> 00:00:59,258
That look like Benny Lin
from Pagoda?
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00:00:59,359 --> 00:01:02,227
-What is happening?
-Anyhow, Hunter,
favorite Mexican dishes?
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00:01:02,229 --> 00:01:05,397
Uh, tacos, taquitos,
enchiladas, I mean,
there's so many.
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-Mine has to be, hands down,
torta ahogadas.
-[Hunter] Ooh!
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00:01:08,302 --> 00:01:10,135
And I hear this joint
is cranking it.
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This is, Pablo's Tacos & Beer.
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00:01:13,607 --> 00:01:15,941
Chicken fajita
in the window ready,
let's go.
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00:01:16,043 --> 00:01:20,813
It's very much that perfect
blend of traditional Mexican
and modern fare.
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00:01:20,815 --> 00:01:22,915
Touches every tastebud
you could think of.
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00:01:22,917 --> 00:01:24,049
Pastor on the flat top.
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It's probably better
than what my family makes.
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[Guy] 'Cause it's all about
family here.
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With owner,
Juan Pablo de le Torre,
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00:01:30,424 --> 00:01:32,758
and his cousin,
Chef Oliver Rodriguez,
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00:01:32,826 --> 00:01:35,427
coming together
to amp things up.
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I am the original owner,
had it open for six years,
I partnered up with Oliver
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00:01:40,101 --> 00:01:41,733
-and my other cousin.
-What changed?
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00:01:41,835 --> 00:01:43,902
[Juan] Before it was more,
like, street tacos.
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00:01:43,904 --> 00:01:45,237
-[Guy] And now it's?
-[Juan] Little bit
more high-end.
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00:01:45,306 --> 00:01:46,738
Keep it simple, but,
just make it better.
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00:01:46,807 --> 00:01:47,906
All right, what are we
making today?
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00:01:47,908 --> 00:01:50,609
-[Juan] Torta ahogada.
-I live for torta ahogada.
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00:01:50,611 --> 00:01:52,644
One of my favorite
all time Mexican dishes.
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00:01:52,746 --> 00:01:55,114
Torta ahogada
is a typical dish
from Guadalajara.
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00:01:55,116 --> 00:01:57,749
It's a torta and it's kinda
like soaked in a sauce.
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00:01:57,818 --> 00:01:59,518
-[Guy] What are
we starting with?
-The beans.
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00:01:59,520 --> 00:02:02,221
-We're gonna start with
the lard, chorizo, and bacon.
-[Guy] Okay.
50
00:02:02,223 --> 00:02:05,224
Once all that's cooked,
we're gonna add some onion,
serrano peppers,
51
00:02:05,226 --> 00:02:06,224
Serrano.
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00:02:06,226 --> 00:02:07,726
[Oliver] Gonna let it cook
for a little bit.
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00:02:07,728 --> 00:02:09,228
Everything starts
sticking on the pot,
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00:02:09,230 --> 00:02:12,431
light beer to deglaze it
and get all my flavors
back into my mix.
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00:02:12,433 --> 00:02:13,632
[Guy] So we've been
soaking the beans
56
00:02:13,734 --> 00:02:15,300
-or did we cook the beans?
-They're cooked already.
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00:02:15,302 --> 00:02:16,935
-[Guy] These were the beans,
the raw ones?
-[Oliver] Yep.
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00:02:17,037 --> 00:02:18,403
We just add these to the mix.
59
00:02:18,405 --> 00:02:20,806
Once all that's boiling
we just gotta add
pickled jalapenos.
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00:02:20,808 --> 00:02:22,240
-[Guy] Got it.
-And then some vinegar.
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00:02:22,242 --> 00:02:24,409
-How long we gonna
cook those down for?
-[Oliver] Till they boil.
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00:02:24,411 --> 00:02:25,944
-[Guy] All right,
what do we do next?
-Carnitas.
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00:02:26,013 --> 00:02:27,212
-Carnitas.
-Carnitas.
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00:02:27,214 --> 00:02:28,614
[Oliver] So we're gonna
heat up our lard.
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00:02:28,616 --> 00:02:31,049
-We're not gonna
season it before it goes in?
-No.
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00:02:31,118 --> 00:02:32,718
We're gonna season
inside there already, so.
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00:02:32,720 --> 00:02:34,052
-Inside the pot?
-Inside the pot.
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00:02:34,054 --> 00:02:35,854
And this is pork butt
that we've just cut down?
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00:02:35,923 --> 00:02:37,723
-[Oliver] The best part
of the pork.
-[Hunter] That's a great part.
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00:02:37,725 --> 00:02:42,327
Let it sear,
squeeze an orange, garlic,
oregano, bay leaves, salt.
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00:02:42,329 --> 00:02:43,695
You know what this is,
Hunter? Cola.
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00:02:43,697 --> 00:02:44,896
-[Hunter] Okay.
-[Guy] Adds some color.
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00:02:44,998 --> 00:02:47,533
So, when you put together
the protein, sugar, and heat
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00:02:47,634 --> 00:02:48,901
you get all the nice
and brown color.
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00:02:48,903 --> 00:02:50,836
-And the last, but not least?
-[Oliver] Liquid smoke.
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00:02:50,938 --> 00:02:53,438
Once it's all nice and seared
I just turn it down a little,
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00:02:53,507 --> 00:02:55,340
let it cook until it's nice
and brown, and tender.
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00:02:55,409 --> 00:02:56,808
That's when I know
my carnitas are done.
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00:02:56,810 --> 00:02:58,043
All right, Chef,
what are we into now?
80
00:02:58,145 --> 00:02:59,311
[Oliver] The salsa
for the torta ahogada.
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00:02:59,313 --> 00:03:00,712
The tomatoes cook down with?
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00:03:00,714 --> 00:03:02,514
-[Oliver] Garlic,
guajillo peppers.
-[Guy] Guajillo peppers.
83
00:03:02,516 --> 00:03:05,717
-We add some pepper, cumin,
oregano, and salt.
-[Guy] Okay.
84
00:03:05,719 --> 00:03:08,420
-[Oliver] A little vinegar.
-[Guy] He was running
the throttle a little bit.
85
00:03:08,422 --> 00:03:10,422
It's ready to drown a torta.
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00:03:12,760 --> 00:03:14,059
-Heaven,
-Mmm, delicious.
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00:03:14,161 --> 00:03:15,761
[Oliver] Let me do
the carnitas first.
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00:03:15,796 --> 00:03:16,962
I like mine without the thumb.
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00:03:16,964 --> 00:03:19,064
[Oliver] We'll take that
outta the way.
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00:03:19,133 --> 00:03:20,199
I cut the bolillo open.
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00:03:20,201 --> 00:03:22,301
That seems like
a little bit more dense
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00:03:22,303 --> 00:03:24,203
than the bolillos
that I know from Guadalajara.
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00:03:24,205 --> 00:03:26,338
Whenever you're looking
for a bread like this is,
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00:03:26,440 --> 00:03:27,940
-the crust to be hard.
-Right.
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00:03:27,942 --> 00:03:30,242
Beans in it! Okay,
this I've never seen.
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00:03:30,344 --> 00:03:32,244
[Oliver] Fill it up
with the carnitas,
load it up.
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00:03:32,346 --> 00:03:34,546
-Let's drown it now.
-Can you drown me next?
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00:03:36,250 --> 00:03:38,417
Pickled onions, cilantro.
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00:03:38,419 --> 00:03:40,552
And then,
this is the hot sauce
and the lime if you want it.
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00:03:40,621 --> 00:03:42,086
-[Hunter] All right.
-[Oliver] So, dig in.
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00:03:43,023 --> 00:03:44,489
-[Hunter] That's fine,
that's okay.
-[Guy] There ya go, Hunter.
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00:03:44,491 --> 00:03:47,459
This is "Shovel and Pig Out",
it's our new show.
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00:03:47,561 --> 00:03:48,827
[Hunter]
Need a pressure washer
after this.
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00:03:50,431 --> 00:03:52,497
That hot sauce is delicious.
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00:03:52,499 --> 00:03:54,900
[Guy] You really have
some great tang in there
from the vinegar.
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00:03:56,203 --> 00:03:59,504
And I love the creaminess
of the beans in there,
nice and velvety.
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00:03:59,506 --> 00:04:01,640
The pickled onions
you really need.
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00:04:01,642 --> 00:04:04,409
[Hunter] You're right though,
having that hard crust
to the bread,
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00:04:04,411 --> 00:04:07,312
really helps with
that sauce soaking in
and keeping it still firm.
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00:04:07,314 --> 00:04:09,615
You could put that salsa
on just about anything.
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00:04:09,617 --> 00:04:11,950
-[Hunter] Legit.
-You guys ever had
finger soup?
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00:04:12,019 --> 00:04:13,485
-[Oliver chuckles]
-Delicious.
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00:04:13,487 --> 00:04:14,853
[Oliver] Salsa la torta.
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00:04:14,922 --> 00:04:17,422
-[Guy] What makes it so good?
-The smoked carnitas they put.
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00:04:17,424 --> 00:04:19,858
That pork beans
they put inside.
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00:04:19,960 --> 00:04:21,460
It's cooked to perfection.
117
00:04:21,561 --> 00:04:23,528
Putting red sauce
and pickled onions
on that,
118
00:04:23,530 --> 00:04:25,063
-so good.
-Come on.
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00:04:25,065 --> 00:04:28,834
It's a little messy, but,
as long as you know
how to eat it, no worries.
120
00:04:28,902 --> 00:04:31,303
-Pepito with added cheddar.
-[man] Oh, heck yeah.
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00:04:31,305 --> 00:04:34,940
When you come to a place
that has that flavor
it makes you feel like home.
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00:04:34,942 --> 00:04:38,110
We're a blue collar town,
we work hard, we like
to have Mexican food.
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00:04:38,112 --> 00:04:40,812
A lot of Mexican joints
around here.
What makes this stand out?
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00:04:40,814 --> 00:04:45,017
[man] Everything,
from the ambiance,
to the chef, the cold beer.
125
00:04:45,019 --> 00:04:46,318
It's not a cold beer
advertisement.
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00:04:46,320 --> 00:04:48,453
-Yeah. No, no, no.
-We're trying
to talk about the food.
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00:04:48,555 --> 00:04:50,289
But I like where you're
going with this.
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00:04:50,291 --> 00:04:51,623
Fresh tortillas on the grill.
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00:04:51,625 --> 00:04:53,225
We're gonna
take a small break, okay?
130
00:04:53,227 --> 00:04:55,727
And then Chef's gonna
make me another sandwich.
See ya in a bit.
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00:05:00,100 --> 00:05:00,932
[Hunter] Cave man.
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00:05:02,102 --> 00:05:03,301
[all laughing]
133
00:05:05,939 --> 00:05:08,407
Welcome back,
Hunter and I
hanging out in Indio.
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00:05:08,409 --> 00:05:10,442
We got told
out in the parking lot
it's Indio.
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00:05:10,544 --> 00:05:12,544
We're at Pablo's Tacos & Bee
136
00:05:12,613 --> 00:05:16,548
Where Chef Oliver Rodriguez
is bringing the taste
of Guadalajara, Mexico
137
00:05:16,617 --> 00:05:18,850
to this SoCal desert oasis.
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00:05:18,952 --> 00:05:20,385
[Oliver] Quecas fritas
in the window, let's go.
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00:05:20,387 --> 00:05:22,954
My favorite meal is
the quesabirrias tacos.
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00:05:22,956 --> 00:05:24,690
They have the birria meat
inside of it.
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00:05:24,692 --> 00:05:26,758
Birria is an authentic stew.
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00:05:26,860 --> 00:05:29,628
And when you dip it
in the consomme it's very,
very good.
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00:05:29,630 --> 00:05:31,430
-[Guy] Now what are we in to?
-Quesabirrias.
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00:05:31,432 --> 00:05:33,198
-Quesabirrias.
-Yes.
145
00:05:33,200 --> 00:05:35,200
One of the things about
these tacos is, that you have
that little dipping sauce.
146
00:05:35,202 --> 00:05:37,536
It's kind of
the French dip of tacos.
147
00:05:37,637 --> 00:05:39,004
[Oliver]
148
00:05:39,006 --> 00:05:42,741
Boil tomatoes
and tomatillos, garlic,
guajillo peppers, pasilla.
149
00:05:42,843 --> 00:05:44,109
Once it boils,
what are we gonna do?
150
00:05:44,111 --> 00:05:45,644
[Oliver] You're gonna
blend everything.
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00:05:45,713 --> 00:05:47,512
Sure works the throttle
on that doesn't he?
152
00:05:47,514 --> 00:05:49,314
-[Oliver] Gonna put
the meat in there.
-[Guy] Which cut is this?
153
00:05:50,417 --> 00:05:51,850
A tough piece of meat
with a lot of flavor.
154
00:05:51,952 --> 00:05:54,353
Water, just gonna
add the tomatillos
with the peppers,
155
00:05:54,454 --> 00:05:57,289
oregano, bay leaves,
cumin, and pepper.
156
00:05:57,291 --> 00:06:00,425
We're gonna boil it 1.5 hours,
salt at the end.
157
00:06:00,427 --> 00:06:01,460
-[Guy] Really?
-Why is that?
158
00:06:01,528 --> 00:06:03,028
You wanna control your salt.
159
00:06:03,030 --> 00:06:05,297
Oh, so you're gonna taste it
and then salt as needed,
got it.
160
00:06:05,299 --> 00:06:08,100
We leave it in the joux,
then right before we serve it,
we separate it.
161
00:06:08,102 --> 00:06:10,001
But we're gonna
use that joux for the dip?
162
00:06:10,003 --> 00:06:11,503
Now we're gonna make the...
163
00:06:11,505 --> 00:06:13,338
-Okay.
-[Oliver] Hit it up with
a little bit of lard.
164
00:06:13,440 --> 00:06:15,707
Char-grill all the tomatoes
and tomatillos...
165
00:06:15,709 --> 00:06:16,742
That thing's screaming hot.
166
00:06:16,810 --> 00:06:18,477
-...guajillo chilies...
-I like it.
167
00:06:18,512 --> 00:06:20,512
-...garlic.
-And then, take that,
go to the blender.
168
00:06:20,514 --> 00:06:22,314
[Oliver] Little bit of water
and salt.
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00:06:22,316 --> 00:06:24,616
-[Guy] And that's gonna be
the salsa for the birria?
-[Oliver] Mmm-hmm.
170
00:06:24,618 --> 00:06:25,617
We're gonna make the tortilla?
171
00:06:25,619 --> 00:06:27,119
-Oh, yeah.
-Oh, yeah!
172
00:06:27,121 --> 00:06:29,254
-This is my baby,
tortilla machine.
-Hi, baby.
173
00:06:29,323 --> 00:06:31,957
So it rolls down the masa,
gives you a tortilla
already cut.
174
00:06:32,025 --> 00:06:33,391
Just put it on the flat top.
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00:06:33,493 --> 00:06:34,693
-[Hunter] That's nice,
look at that.
-[Oliver] There ya go.
176
00:06:34,695 --> 00:06:37,028
That just cranks 'em out,
this is sexy.
177
00:06:37,030 --> 00:06:37,996
[Hunter] That's a really
cool machine.
178
00:06:37,998 --> 00:06:39,130
[Guy] Now
let's get the birria.
179
00:06:39,132 --> 00:06:40,499
We're gonna
put this back
on the flat top
180
00:06:40,501 --> 00:06:42,234
with a little bit of oil,
to make it nice and crispy.
181
00:06:42,302 --> 00:06:43,735
[Guy] You gotta get
the cheese on there.
182
00:06:43,737 --> 00:06:46,538
-Make sure you get a little
bit on the flat top too.
-Holy moly!
183
00:06:46,606 --> 00:06:49,207
-Holy quesadilla.
-That's some cheese
right there, that's awesome.
184
00:06:49,209 --> 00:06:51,309
[Oliver] Take the meat
and put it straight up
on there.
185
00:06:51,311 --> 00:06:52,511
Oh, my gosh. Okay.
186
00:06:52,513 --> 00:06:54,546
[Guy] Probably an obscene
amount of cheese.
187
00:06:54,648 --> 00:06:57,115
I'm actually gonna
plate it up with a little bit
of onion, cilantro.
188
00:06:57,117 --> 00:06:59,551
[Guy] The birria broth,
that's the key right there.
189
00:06:59,620 --> 00:07:02,354
Dipping the tacos
in that, I mean, every... Ooh!
190
00:07:02,422 --> 00:07:03,522
-[Oliver] Look at that.
-[Hunter] Look at that.
191
00:07:03,524 --> 00:07:05,223
-That's what
I'm talking about.
-[Hunter] Nice.
192
00:07:05,225 --> 00:07:07,359
So this is our salsa birria,
the one we were
making earlier.
193
00:07:07,427 --> 00:07:08,827
The way you eat it, you open,
194
00:07:08,829 --> 00:07:11,163
-put some of the salsa birria
inside the quasa.
-[Guy] Uh-huh.
195
00:07:11,231 --> 00:07:13,498
Some more in the broth,
squeeze a little bit
of lime on the broth.
196
00:07:13,500 --> 00:07:14,699
Hunter, you gonna
get in here
and make one?
197
00:07:14,701 --> 00:07:16,935
As soon as you get your
big 'ol hands outta the way.
198
00:07:16,937 --> 00:07:18,302
[Guy] Mmm!
199
00:07:18,304 --> 00:07:20,405
I got little bird hands.
It reminds me...
Now you can go.
200
00:07:20,407 --> 00:07:22,607
-[Guy] Right like that, right?
-Mmm-hmm, there ya go.
201
00:07:24,945 --> 00:07:26,945
French dip goes to Mexico.
202
00:07:26,947 --> 00:07:29,414
I like the little kiss
of the onion and the cilantro.
203
00:07:30,417 --> 00:07:33,919
-It's like tag teaming.
-[Hunter chuckles]
204
00:07:33,921 --> 00:07:36,154
Never had to eat like this,
but it's good, 'cause I get
a little break back there.
205
00:07:36,190 --> 00:07:40,425
Good amount of cheese,
tender beef, crispy taco.
206
00:07:40,427 --> 00:07:43,061
There's all that joux,
look at that, it just starts
to melt that cheese.
207
00:07:43,130 --> 00:07:45,330
Honestly, just give me a spoon
and I'll eat that broth
like a soup.
208
00:07:46,633 --> 00:07:47,732
What?
209
00:07:47,734 --> 00:07:49,100
-Pretty outstanding, bro.
-[Hunter] So money.
210
00:07:49,102 --> 00:07:50,669
Quesabirrias.
211
00:07:50,671 --> 00:07:53,605
Their birria is primo,
and it's really crispy
and it's really gooey.
212
00:07:53,607 --> 00:07:55,540
[man] What I like
about 'em is,
the hand-made tortillas.
213
00:07:55,642 --> 00:07:57,809
The nice and juice,
tender, meat inside.
214
00:07:57,811 --> 00:07:59,611
The consomme adds
another layer of flavor.
215
00:07:59,613 --> 00:08:00,812
Look at you go with consomme.
216
00:08:00,814 --> 00:08:02,314
What are you on
the Food Network right now?
217
00:08:02,316 --> 00:08:04,616
-[Oliver] Chamuscada salad.
-This is my happiness.
218
00:08:04,618 --> 00:08:07,519
This is the closest
it'll get you to Mexico
if you've never been.
219
00:08:07,521 --> 00:08:10,755
You really are chefing
the menu, it's authentic
with a chef's attitude.
220
00:08:10,857 --> 00:08:12,157
-Well done, Chef.
-Thank you.
221
00:08:12,225 --> 00:08:13,824
-Amazing.
-[Guy] Delicious.
222
00:08:13,826 --> 00:08:15,627
All right, let's do
a whole nother round.
We'll start from beginning.
223
00:08:15,629 --> 00:08:17,529
-At least four more of those.
-Let's go piggy.
224
00:08:17,531 --> 00:08:19,030
-[Oliver laughing]
-[Hunter oinking]
225
00:08:20,834 --> 00:08:23,702
[Guy] Up next,
in Bridgewater Township,
New Jersey...
226
00:08:23,704 --> 00:08:26,605
We're whacking in the Big Pink
with the guy with better hair
than I've got.
227
00:08:26,607 --> 00:08:28,974
...a food truck
loading up their sandwiches.
228
00:08:28,976 --> 00:08:30,742
Where does the kitchen sink
come in here?
229
00:08:30,811 --> 00:08:33,411
...with their own brand
of funky flavor.
230
00:08:33,413 --> 00:08:35,046
I've never had anything
like that before.
231
00:08:35,148 --> 00:08:36,114
Yeah,
it's a little ridiculous.
232
00:08:40,821 --> 00:08:42,254
So I'm here in Bridgewater,
New Jersey,
233
00:08:42,355 --> 00:08:46,224
between a strip mall,
and a doctor's office,
and a vacant lot
234
00:08:46,226 --> 00:08:48,059
where there's a broken down
BBQ truck.
235
00:08:48,128 --> 00:08:51,029
But don't have any fear,
they know him around here.
236
00:08:51,031 --> 00:08:52,531
This is Big Pinks BBQ.
237
00:08:53,534 --> 00:08:55,033
Working a meatloaf sandwich.
238
00:08:55,035 --> 00:08:56,501
Great BBQ, it's the best.
239
00:08:56,503 --> 00:08:58,303
Brisket sliders for Nick.
240
00:08:58,305 --> 00:09:00,572
There's not a lot
of food trucks like
this food truck.
241
00:09:00,574 --> 00:09:02,407
[Guy] And there aren't a lo
of pitmasters like,
242
00:09:02,409 --> 00:09:04,242
former attorney,
Marty Gleason.
243
00:09:04,278 --> 00:09:07,212
He owns this funky food truc
with, Naseris Saavedra.
244
00:09:07,214 --> 00:09:10,148
Who met Marty when
he was her high school
wrestling coach.
245
00:09:10,250 --> 00:09:11,550
I volunteered as coach
for 30 years,
246
00:09:11,618 --> 00:09:13,552
it was my advocation
while I practiced law.
247
00:09:13,620 --> 00:09:14,553
[Guy] So give me the story.
248
00:09:14,654 --> 00:09:16,721
My sister gave me a smoker
for my birthday.
249
00:09:16,723 --> 00:09:19,224
I would, like, smoke meat
while I would be doing
my law work.
250
00:09:19,226 --> 00:09:21,593
That manifested itself
into you quitting law
251
00:09:21,595 --> 00:09:23,328
[chuckling] and being
in a food truck in a dirt lot?
252
00:09:23,330 --> 00:09:26,164
You know what?
I think you follow your heart.
What are we cooking today?
253
00:09:26,266 --> 00:09:29,501
-[Marty] The Abe Frohman.
-So a big Ferris Bueller's
Day Off guy?
254
00:09:29,503 --> 00:09:32,103
-My favorite movie.
-One of my all time.
255
00:09:32,105 --> 00:09:34,706
The Abe Frohman.
[mimics Abe Frohman]
Sausage king of Chicago.
256
00:09:34,708 --> 00:09:37,676
The Abe Frohman
takes a sausage sandwich
to a whole new level.
257
00:09:37,678 --> 00:09:39,411
The combination
of the sausage,
258
00:09:39,413 --> 00:09:41,713
and melted American cheese,
it's got the onion ring.
259
00:09:41,715 --> 00:09:43,114
It's really something special.
260
00:09:43,116 --> 00:09:45,417
-This is the kickoff
of the Abe Frohman?
-Yep.
261
00:09:45,419 --> 00:09:47,752
We're gonna mix up
the spice rub for
the fennel sausage.
262
00:09:47,821 --> 00:09:50,722
-Let me see it.
-Garlic salt,
Himalayan pink salt,
263
00:09:50,724 --> 00:09:51,957
-oregano.
-[Guy] Lot of fennel.
264
00:09:51,959 --> 00:09:53,658
[Marty] Red pepper
and kosher salt.
265
00:09:53,727 --> 00:09:55,093
Here are
the brisket trimmings.
266
00:09:55,095 --> 00:09:57,228
-[Guy] Season it.
-Straight to the casing
from the grinder.
267
00:09:57,230 --> 00:09:59,564
[Guy] You grind and case
at the same time?
268
00:09:59,666 --> 00:10:01,132
-[Marty] Yes.
-Okey dokey.
269
00:10:01,234 --> 00:10:02,634
[Marty] Put it in
the refrigerator for two days,
270
00:10:02,736 --> 00:10:04,603
then we smoke it
for about 2 hours.
271
00:10:04,605 --> 00:10:07,005
-[Guy] Okay.
-We're gonna make
the mustard sauce.
272
00:10:07,007 --> 00:10:09,407
-Start with the vinegar.
-Nice cascade there, Marty.
273
00:10:09,409 --> 00:10:11,710
[Marty]
Little yellow mustard,
ketchup,
274
00:10:11,712 --> 00:10:13,645
sriracha, and then
some chili powder,
275
00:10:13,714 --> 00:10:15,714
natural white sugar,
I like to use
the natural sugars
276
00:10:15,716 --> 00:10:17,515
-'cause they don't bind
when I do my rubs.
-Right, right, right.
277
00:10:17,517 --> 00:10:20,218
-[Marty] Black pepper.
-And some
brown natural sugar.
278
00:10:20,220 --> 00:10:22,053
Cook this down
and the next one
we're gonna make is,
279
00:10:22,122 --> 00:10:23,388
the Big Pinks Sauce.
280
00:10:23,390 --> 00:10:24,422
-We're gonna do
our Big Pinks Sauce.
-[Guy] Hit it!
281
00:10:24,424 --> 00:10:26,491
Ketchup, brown sugar, old bay.
282
00:10:26,493 --> 00:10:28,026
-[Guy] You better obey.
-[Marty chuckles]
283
00:10:28,028 --> 00:10:30,795
Kosher salt,
granulated garlic,
cayenne pepper,
284
00:10:30,797 --> 00:10:32,764
little mustard power,
I love mustard powder.
285
00:10:32,866 --> 00:10:34,432
-[Guy] Worchester.
-Pineapple juice.
286
00:10:34,501 --> 00:10:38,403
-Where does the kitchen sink
come in here?
-[Marty] Molasses.
287
00:10:38,405 --> 00:10:40,939
Just because it pours out slow
doesn't mean you have to
say it slow.
288
00:10:41,041 --> 00:10:42,974
Lemon juice,
black pepper,
white sugar.
289
00:10:42,976 --> 00:10:44,909
-How long's this gonna go?
-[Marty] About 45 minutes.
290
00:10:44,911 --> 00:10:47,178
Both sauces are done.
The sausage is finished.
291
00:10:47,180 --> 00:10:48,613
[Marty] It's gonna go
on the hot grill
and we're gonna
292
00:10:48,615 --> 00:10:50,248
whack it with our
Big Pinks Sauce
293
00:10:50,250 --> 00:10:51,950
-and our mustard sauce.
-[Guy] We're gonna whack it?
That's what we call it?
294
00:10:51,952 --> 00:10:53,317
We're whacking it--
295
00:10:53,319 --> 00:10:54,919
[Jersey accent]
Hey, you're in New Jersey,
what'd you want?
296
00:10:54,921 --> 00:10:57,422
We're whacking in the Big Pink
with the guy with better hair
than I've got.
297
00:10:57,424 --> 00:11:00,825
-All right, big man.
-I'm gonna slice the sausages,
put them on the bun,
298
00:11:00,827 --> 00:11:03,995
piece of American cheese,
hit it with the torch,
299
00:11:03,997 --> 00:11:06,765
homemade Alabama sauce,
mustard sauce we made,
300
00:11:06,800 --> 00:11:08,133
and the Big Pinks Sauce
we made,
301
00:11:08,135 --> 00:11:10,635
put on some onion rings,
then we're gonna pray
it stays up.
302
00:11:10,704 --> 00:11:12,037
-[Guy] I agree.
-[Marty chuckling]
303
00:11:17,411 --> 00:11:19,244
Great amount of fennel
inside of the sausage.
304
00:11:21,314 --> 00:11:22,414
Great texture to it.
305
00:11:22,416 --> 00:11:25,417
Little bit of smoke.
Love the sauces.
Delicious.
306
00:11:25,419 --> 00:11:27,152
-You got a winner.
-Thank you, man.
307
00:11:27,220 --> 00:11:31,056
Abe Frohman,
sausage king of Chicago.
308
00:11:31,058 --> 00:11:32,390
You're the sausage king
of Chicago?
309
00:11:32,392 --> 00:11:33,958
-You're the sausage king,
right?
-[both laughing]
310
00:11:34,961 --> 00:11:36,695
[Marty] Abe Frohman,
for Mario.
311
00:11:36,697 --> 00:11:39,130
That cheese
and that combination
of that homemade sausage
312
00:11:39,132 --> 00:11:40,832
just gives it
a spectacular taste.
313
00:11:40,934 --> 00:11:43,435
This is banging.
This is a Jersey sandwich.
314
00:11:43,503 --> 00:11:46,204
I wanna have another bite.
It's all going that way,
don't be worried about that.
315
00:11:46,206 --> 00:11:47,605
[Guy] Two really good
buddies of mine.
316
00:11:47,607 --> 00:11:49,307
One is, Mike Giunta.
317
00:11:49,309 --> 00:11:52,577
Mike is the first Diners,
Drive-Ins, and Dives locatin
we ever shot at.
318
00:11:52,579 --> 00:11:54,946
It was called
the Bayway Diner,
it was in Linden, New Jersey
319
00:11:55,015 --> 00:11:58,950
And the other is, Brian Daly,
my best friend from college,
Hunter's godfather,
320
00:11:59,019 --> 00:12:01,352
and the executive director
of the Guy Fieri Foundation.
321
00:12:01,421 --> 00:12:04,823
We just spent
the last two days feeding
over a thousand veterans,
322
00:12:04,825 --> 00:12:05,924
we invited all their familie
323
00:12:05,926 --> 00:12:07,459
It was really
a very special time.
324
00:12:07,527 --> 00:12:09,360
Thank you very much
for a job well done, guys.
325
00:12:09,396 --> 00:12:10,261
Couldn't have done it
without ya.
326
00:12:11,031 --> 00:12:12,230
I need some burnt ends.
327
00:12:12,232 --> 00:12:13,498
Everything I've
had here is good,
328
00:12:13,500 --> 00:12:15,500
I've had just about
everything on the menu.
329
00:12:15,502 --> 00:12:19,104
-Big Pink for Alex.
-[woman] Sandwich has
everything on it,
330
00:12:19,106 --> 00:12:22,040
pulled pork, pulled chicken,
the sausage, the brisket
331
00:12:22,042 --> 00:12:23,241
Lot of flavor in every bite.
332
00:12:23,310 --> 00:12:24,742
[Guy] All right,
The Big Pink.
333
00:12:24,744 --> 00:12:26,411
First thing
we're gonna start with is
the rub for the chicken.
334
00:12:26,413 --> 00:12:29,948
Natural brown sugar, paprika,
granulated garlic salt,
cinnamon.
335
00:12:30,016 --> 00:12:31,316
[Guy] Onion, old bay.
336
00:12:31,318 --> 00:12:32,717
Salt, mustard powder.
337
00:12:32,719 --> 00:12:34,219
-Gotta be lemon pepper.
-You got it!
338
00:12:34,221 --> 00:12:35,954
-Season salt.
-[Guy] Chili powder.
339
00:12:35,956 --> 00:12:38,056
-[Marty] Black pepper.
-And, it's gotta be cayenne.
340
00:12:38,058 --> 00:12:39,257
Thank you for your help.
341
00:12:39,326 --> 00:12:41,126
Pray that it seals
or I'm gonna take a shower.
342
00:12:41,128 --> 00:12:43,461
-Make sure you get
all your spices evenly mixed.
-Yeah.
343
00:12:43,563 --> 00:12:45,230
[Guy] Sprinkle this on
these chicken thighs.
344
00:12:45,232 --> 00:12:46,598
-[Marty] Yep,
boneless, skinless.
-Okay.
345
00:12:46,600 --> 00:12:47,832
How long is this gonna
go on the smoker for?
346
00:12:47,934 --> 00:12:51,202
-[Marty] Between two hours
and three hours, 225.
-Okay.
347
00:12:51,204 --> 00:12:53,037
-Make our rub
for our brisket now.
-Okay.
348
00:12:53,039 --> 00:12:55,740
Kosher salt, lemon pepper,
course black pepper.
349
00:12:55,842 --> 00:12:57,174
[Guy] All right,
so a little mustard rub,
350
00:12:57,244 --> 00:13:00,612
and then adhere
the black pepper,
lemon pepper, salt combo.
351
00:13:00,614 --> 00:13:02,447
Now, how long will this
go down on the smoker?
352
00:13:02,515 --> 00:13:04,616
[Marty] Until it hits
165 degrees.
353
00:13:04,618 --> 00:13:05,983
-Pull it and you wrap it?
-Yep.
354
00:13:06,052 --> 00:13:08,953
And then you either let it
come up to 190 something
or 201.
355
00:13:08,955 --> 00:13:13,858
-Wherever I get it.
-Can I get a 445, 556,
667, 558.
356
00:13:13,960 --> 00:13:14,792
What are the sauces
we're doing?
357
00:13:14,795 --> 00:13:16,361
We're gonna do
a huli huli sauce.
358
00:13:16,429 --> 00:13:19,030
-[Guy] Okay.
-Pineapple juice,
ketchup, teriyaki,
359
00:13:19,032 --> 00:13:20,698
brown sugar, garlic,
360
00:13:20,700 --> 00:13:22,600
heat that up and then
we're gonna put
the ginger in it.
361
00:13:22,602 --> 00:13:24,803
-Let's build a sandwich.
-First, we put on the brisket,
362
00:13:24,805 --> 00:13:28,406
pulled pork, huli huli sauce,
chicken, then we put on
my sausage.
363
00:13:28,408 --> 00:13:29,808
Now the Abe Frohman goes on.
364
00:13:29,810 --> 00:13:32,811
Our four cheese,
Italian, onion rings,
more Big Pink Sauce,
365
00:13:32,813 --> 00:13:35,580
-little bit of our
Alabama sauce on.
-I'll be wearing this, folks.
366
00:13:35,582 --> 00:13:37,148
Yeah, it's the Big Pink.
367
00:13:38,518 --> 00:13:40,151
Gotta bring the hunch in
for this, folks.
368
00:13:44,624 --> 00:13:47,292
Good smoke on the brisket.
Like the pulled pork.
369
00:13:47,294 --> 00:13:50,862
I like that you get
some big pieces out of it,
it's not all shredded up.
370
00:13:50,964 --> 00:13:53,498
And I love
the onion ring touch,
and the house made sauces.
371
00:13:53,500 --> 00:13:54,699
Only thing I recommend...
372
00:13:56,203 --> 00:13:58,036
-...lotta napkins.
-Yep.
373
00:13:59,506 --> 00:14:02,340
-[Marty] Big Pink for Kenny.
-Let's go.
374
00:14:02,442 --> 00:14:06,311
The Big Pink is a beast,
it's a workout to eat
but it's delicious.
375
00:14:06,313 --> 00:14:07,846
I've never had
anything like that before.
376
00:14:07,914 --> 00:14:09,013
Yeah,
it's a little ridiculous.
377
00:14:09,015 --> 00:14:12,383
-The sausage
and the Alabama sauce.
-Amazing.
378
00:14:12,385 --> 00:14:14,719
-Are you sure
you two don't work here?
-[all laughing]
379
00:14:14,721 --> 00:14:18,756
I'm an attorney,
Marty's an attorney,
his BBQ passes the bar.
380
00:14:18,858 --> 00:14:21,426
You are doing things
your own way. Were you
that was as an attorney?
381
00:14:21,428 --> 00:14:22,660
Unfortunately, yes.
382
00:14:22,729 --> 00:14:24,395
Judges don't like
when you do things
your own way.
383
00:14:24,397 --> 00:14:27,198
[Guy] I'll tell you what,
I bet the judges line up
to come get this.
384
00:14:27,200 --> 00:14:28,600
Watch out for this guy.
385
00:14:31,504 --> 00:14:33,705
Coming up
in Sea Bright, New Jersey..
386
00:14:33,707 --> 00:14:34,639
Beautiful.
387
00:14:34,741 --> 00:14:35,940
...top-notch Thai...
388
00:14:35,942 --> 00:14:38,710
She doesn't have any idea
what a Thai food junkie I am.
389
00:14:38,712 --> 00:14:40,011
...from a real deal chef...
390
00:14:40,013 --> 00:14:40,912
You can tell she's a warrior.
391
00:14:40,914 --> 00:14:43,214
...at a dynamite destination
392
00:14:43,216 --> 00:14:44,949
I know everybody
comes down for the beach,
393
00:14:44,951 --> 00:14:46,718
but, when you can
find a place like this,
right across the street,
394
00:14:46,753 --> 00:14:48,085
it's a double win.
395
00:14:52,626 --> 00:14:55,760
I'm here in Sea Bright,
New Jersey which is about
an hour from New York City
396
00:14:55,828 --> 00:14:57,629
and this is a really
well known beach town.
397
00:14:57,631 --> 00:14:59,030
Everybody loves coming here
398
00:14:59,032 --> 00:15:02,400
Now, this area was hit
super hard in 2012
from Hurricane Sandy.
399
00:15:02,402 --> 00:15:04,836
And they say,
this was 6 feet under water
400
00:15:04,905 --> 00:15:06,504
Well, fortunately,
everybody rebuilt
401
00:15:06,506 --> 00:15:08,373
otherwise this place
wouldn't be here.
402
00:15:08,375 --> 00:15:10,642
Where a mom
and her two daughters
immigrated from Thailand
403
00:15:10,743 --> 00:15:12,243
and they're here serving up
the real deal.
404
00:15:12,312 --> 00:15:14,112
This is Moo Yai Thai.
405
00:15:15,248 --> 00:15:17,148
[Prow] Chicken satay ready.
406
00:15:17,217 --> 00:15:20,218
Moo Yai Thai
is the best place,
I can't say enough about it.
407
00:15:20,220 --> 00:15:22,053
They definitely
bring Thailand here.
408
00:15:22,055 --> 00:15:23,521
Very spicy, okay.
409
00:15:23,523 --> 00:15:26,157
This is as close
to my mom's cooking
as possible,
410
00:15:26,259 --> 00:15:28,059
Mama Sang
is very good at this.
411
00:15:28,127 --> 00:15:31,029
[Guy] Because Mama Sang
is the real deal.
412
00:15:31,031 --> 00:15:33,431
Trading her life in Thailan
for more opportunities
413
00:15:33,433 --> 00:15:35,800
for her daughters,
Wara and Prow.
414
00:15:35,802 --> 00:15:37,335
We had the rice farm
in Thailand,
415
00:15:37,437 --> 00:15:41,005
my mom sold the rice farm
for me to come to school
in America.
416
00:15:41,007 --> 00:15:43,708
[Guy] And eventually mama
and her daughters
opened this place,
417
00:15:43,710 --> 00:15:46,110
with the help
of Jay Vlachakis.
418
00:15:46,112 --> 00:15:48,413
I'm not allowed to cook here,
'cause I'm not Thai.
I'm just a pretty face.
419
00:15:48,415 --> 00:15:49,781
So, you're an operations guy.
420
00:15:49,849 --> 00:15:51,049
-Yes.
-And what does the name
of the restaurant mean?
421
00:15:51,117 --> 00:15:53,418
Moo means pig, yai means big,
422
00:15:53,420 --> 00:15:56,220
it means you're
well nourished, eat good.
423
00:15:56,222 --> 00:15:59,724
Moo Yai's special,
ready and done. Come on.
424
00:15:59,726 --> 00:16:02,026
The pork is
probably hands down
my favorite thing here.
425
00:16:02,028 --> 00:16:05,496
[Guy] With Moo Ping
and Moo Todd you get it
two ways.
426
00:16:05,498 --> 00:16:08,199
One is fried and the other is,
I guess, sauteed.
427
00:16:08,201 --> 00:16:10,034
They're both very tasty,
very good.
428
00:16:10,136 --> 00:16:12,704
-So Moo Ping and Moo Todd.
-Yes.
429
00:16:12,706 --> 00:16:15,707
-Okay, so we're gonna make
the marinade for both?
-Okay.
430
00:16:15,709 --> 00:16:17,408
-Oyster sauce.
-Yes and soy sauce.
431
00:16:17,410 --> 00:16:18,743
-Soy sauce.
-[Sang] Sugar.
432
00:16:18,845 --> 00:16:20,244
[Guy] Salt.
433
00:16:20,246 --> 00:16:22,213
-No, no, not.
-I know. I'm sorry,
I'm getting in trouble.
434
00:16:22,215 --> 00:16:23,247
Now, how do you count in Thai?
435
00:16:25,251 --> 00:16:26,951
-[Guy] One, two, three?
-One, two, three.
436
00:16:28,121 --> 00:16:31,723
-Paprika.
-[both counting in Thai]
437
00:16:34,027 --> 00:16:35,159
-Ha-ha.
-Ha-ha-ha.
438
00:16:35,261 --> 00:16:36,527
-Ha-ha.
-[all laughing]
439
00:16:36,529 --> 00:16:38,396
[Guy] Half of this goes
in the Moo Ping.
440
00:16:38,398 --> 00:16:40,064
-[Sang] Yes.
-Got it, we're gonna
grill that.
441
00:16:40,166 --> 00:16:42,000
-We stir it up? I help you.
-[Sang] Thank you.
442
00:16:42,002 --> 00:16:42,967
[Guy] And how long?
443
00:16:42,969 --> 00:16:44,102
-[Sang] One day.
-One day, 24 hours.
444
00:16:44,104 --> 00:16:45,536
-Now this one.
-[Sang] Sorry.
445
00:16:45,638 --> 00:16:46,603
Garlic in there.
446
00:16:46,605 --> 00:16:47,805
You're following
a real recipe right here.
447
00:16:47,807 --> 00:16:49,407
How much work we got? Okay.
448
00:16:49,409 --> 00:16:51,042
Cilantro.
But, this one
we're gonna fry?
449
00:16:51,144 --> 00:16:52,643
-Yes.
-[Guy] But,
it's a different cut.
450
00:16:52,745 --> 00:16:54,679
They're long.
Moo Todd make long.
451
00:16:54,681 --> 00:16:56,414
-[Guy] Moo Todd is long?
-Yeah.
452
00:16:56,416 --> 00:16:59,250
And Ping is the flat
and it goes on the skewer.
453
00:16:59,252 --> 00:17:01,319
A lot going on here,
very pretty.
454
00:17:01,321 --> 00:17:04,355
-Very good.
-[Guy] So we do that,
and we make sweet chili sauce.
455
00:17:04,457 --> 00:17:06,391
-So, vinegar.
-[Sang] Pepper, not too hot.
456
00:17:06,393 --> 00:17:08,126
-[Guy] Chili paste.
-Yes.
457
00:17:08,128 --> 00:17:10,395
-[Guy] And then some sugar.
-One, two, okay.
458
00:17:10,397 --> 00:17:11,963
-No, ha-ha. No, ha-ha.
-No ha-ha.
459
00:17:12,065 --> 00:17:14,632
-[Sang] Little bit.
-This is flour and water?
Make it thick?
460
00:17:14,734 --> 00:17:15,900
Bom, bom, bom.
Okay, done.
461
00:17:15,902 --> 00:17:17,301
Okay, when it boils.
Bom, bom, bom.
462
00:17:17,303 --> 00:17:18,903
You can tell she's a warrior.
463
00:17:18,905 --> 00:17:22,407
I mean, to bring her daughters
from Thailand, come here
open up a business.
464
00:17:22,409 --> 00:17:24,842
It's the land of opportunity,
and she's a perfect example.
465
00:17:24,911 --> 00:17:26,744
Next sauce,
what kind of pepper?
466
00:17:28,214 --> 00:17:29,347
[Sang] Too hot, too hot.
467
00:17:29,449 --> 00:17:30,915
-Ghost?
-Yeah, ghost.
468
00:17:30,917 --> 00:17:32,517
-Like, whoo-ooo.
-Yeah.
469
00:17:32,519 --> 00:17:35,219
-Oh.
-I mean, little Thai, yeah.
470
00:17:35,221 --> 00:17:37,722
-Garlic.
-Lot of therapy here.
471
00:17:39,259 --> 00:17:41,125
-The fresh lime juice.
-[Sang] Thank you.
472
00:17:41,127 --> 00:17:42,727
-That's done?
-Mmm.
473
00:17:42,729 --> 00:17:45,530
-Too hot? Ooh!
-[all laughing]
474
00:17:50,503 --> 00:17:52,103
That's a lot. [whistles]
475
00:17:52,105 --> 00:17:56,641
-One, two,
three, four, five.
-Ha-ha.
476
00:17:56,709 --> 00:17:58,042
Oh, good! Ha-ha.
477
00:17:59,512 --> 00:18:01,312
[Guy] Beautiful
and sticky rice.
478
00:18:03,116 --> 00:18:04,515
Oh, that's good. And spicy.
479
00:18:05,919 --> 00:18:07,351
Mmm!
480
00:18:07,353 --> 00:18:09,821
I love that you get
the two different plays
on this. Delicious.
481
00:18:11,424 --> 00:18:14,025
Really good ingredients
makes all the difference
in the world.
482
00:18:15,328 --> 00:18:17,728
-Mmm. I don't like
I don't like.
-Huh?
483
00:18:17,730 --> 00:18:21,065
-I love!
-Oh, okay. Thank you.
484
00:18:21,101 --> 00:18:22,600
-I love.
-[Sang laughing]
485
00:18:24,003 --> 00:18:25,436
Got your pork platter
right here.
486
00:18:25,505 --> 00:18:26,904
On point, it's fantastic.
487
00:18:26,906 --> 00:18:29,207
The pork, the tenderness,
it was very good.
488
00:18:29,209 --> 00:18:31,509
The green dipping sauce
is incredible.
489
00:18:31,511 --> 00:18:32,376
What's your favorite thing
on the menu?
490
00:18:32,378 --> 00:18:33,577
The Moo Ping.
491
00:18:33,679 --> 00:18:35,113
-What's your mom's
favorite thing?
-The Moo Ping.
492
00:18:35,115 --> 00:18:37,081
Does anybody order anything
besides the Moo Ping?
493
00:18:37,083 --> 00:18:39,951
-Uh, no, we order
eight at a time actually.
-Do you really!
494
00:18:40,052 --> 00:18:43,221
110% a place you gotta stop
'cause you can come right here
go on the beach.
495
00:18:43,223 --> 00:18:45,823
-Thai food and the beach
is like such a good combo.
-Eat it in the sand.
496
00:18:45,825 --> 00:18:47,358
-Yeah, why not.
-They'll deliver it too.
497
00:18:47,427 --> 00:18:48,726
Kanom Jeeb
chicken dumpling for you.
498
00:18:48,728 --> 00:18:50,628
[man] You really gotta
come here for the dumplings
499
00:18:50,630 --> 00:18:52,430
words are not enough
to describe them.
500
00:18:52,432 --> 00:18:54,799
And it comes
with a dipping sauce,
really tasty.
501
00:18:54,801 --> 00:18:56,534
I don't have Thai dumplings
very often.
502
00:18:56,603 --> 00:18:58,803
-What is this?
Ground chicken and carrots?
-Yes.
503
00:18:58,805 --> 00:19:00,538
-And you grind it here?
-[Sang] Yes.
504
00:19:00,607 --> 00:19:01,405
-Egg.
-There we go.
505
00:19:03,209 --> 00:19:04,408
-[Guy] Cilantro.
-Sugar.
506
00:19:04,410 --> 00:19:07,612
-One, two, three, four--
-Ha-ha.
507
00:19:07,614 --> 00:19:08,713
Why ha-ha?
508
00:19:08,715 --> 00:19:10,715
Salt, garlic, white pepper.
509
00:19:10,717 --> 00:19:12,350
[Guy] And this is gonna
season the chicken?
510
00:19:12,451 --> 00:19:13,751
-Spoon.
-Wow!
511
00:19:13,820 --> 00:19:15,453
[Sang] Like this, like this.
512
00:19:15,555 --> 00:19:18,556
Just kinda loads it up
tucking it in with the spoon.
513
00:19:18,625 --> 00:19:20,625
Hit a little bit of egg
just to polish on the top.
514
00:19:20,627 --> 00:19:24,128
And then, just throw it
right in the steamer.
Busy, busy, busy.
515
00:19:24,130 --> 00:19:27,932
She doesn't have any idea
what a Thai food junkie I am.
I will be back.
516
00:19:28,001 --> 00:19:29,901
-How long in the steamer?
-[Sang] Ten minutes.
517
00:19:29,903 --> 00:19:30,735
Now we make the sauce?
518
00:19:33,039 --> 00:19:34,705
-White vinegar.
-Sugar.
519
00:19:34,707 --> 00:19:36,440
-Black soy sauce.
-Yes. Salt.
520
00:19:36,509 --> 00:19:39,210
And we just warm this
up just to dissolve the sugar
and the salt?
521
00:19:39,212 --> 00:19:41,345
-It make bom-bom.
-Little bom-bom.
522
00:19:41,447 --> 00:19:44,215
Everybody now, in the world,
will be referring to boiling
as bom-bom.
523
00:19:44,217 --> 00:19:47,051
-Okay.
-I'll fall over.
Beautiful.
524
00:19:48,154 --> 00:19:50,121
-And cilantro.
-Very nice.
525
00:19:53,026 --> 00:19:54,425
Tender. Great flavor.
526
00:19:57,330 --> 00:20:00,331
The dipping sauce is tangy
but a little bit sweet.
527
00:20:01,634 --> 00:20:04,335
But the chicken
is great seasoning, mmm!
528
00:20:05,705 --> 00:20:08,406
My favorite thing is,
the little garlic
on top of it.
529
00:20:08,408 --> 00:20:10,041
-Oh, you like garlic.
-Amazing!
530
00:20:11,311 --> 00:20:13,144
Kanom Jeeb done.
531
00:20:13,212 --> 00:20:14,478
They're the best dumplings
I've ever had.
532
00:20:14,480 --> 00:20:16,247
[man] The dipping sauce
went really well with it.
533
00:20:16,316 --> 00:20:18,950
The garlic definitely added,
like, a little bit of
crunchiness to it,
534
00:20:19,051 --> 00:20:20,151
that I thought
was really good.
535
00:20:20,253 --> 00:20:21,519
[Sang] Green curry.
536
00:20:21,521 --> 00:20:24,055
-This place is...
-...amazing.
537
00:20:24,057 --> 00:20:25,356
-Legit, right?
-Amazing.
538
00:20:25,358 --> 00:20:27,658
I'm here, like, once a week
and I get, like, eight things.
539
00:20:27,727 --> 00:20:29,227
You can't find
anything better.
540
00:20:29,229 --> 00:20:31,362
-Mama, come on. Come on.
-Thank you. Thank you.
541
00:20:31,430 --> 00:20:32,630
Great job.
Gotta come down here.
542
00:20:32,632 --> 00:20:34,298
I know everybody
comes down for the beach,
543
00:20:34,300 --> 00:20:36,200
but, when you can
find a place like this,
right across the street,
544
00:20:36,202 --> 00:20:38,302
it's a double win, okay.
The real deal.
545
00:20:40,139 --> 00:20:42,306
Was that a road trip or what?
546
00:20:42,308 --> 00:20:46,010
But don't worry,
there's plenty more joints
all over this great country.
547
00:20:46,012 --> 00:20:48,746
I'll be looking for you
next time on Triple D.
548
00:20:48,848 --> 00:20:50,748
-You and me?
-Yes, I cook for you.
549
00:20:50,850 --> 00:20:51,949
-You cook for me?
-Okay.
550
00:20:52,018 --> 00:20:53,317
-That's good.
-Right now? Okay.
551
00:20:53,319 --> 00:20:55,519
-We go do that now?
-Yes, right now.
552
00:20:55,521 --> 00:20:56,887
-Right, you me.
-I take, go!
553
00:20:56,889 --> 00:20:59,023
Okay, let's... We go?
All right, see ya later,
bye-bye.