I'm Guy Fieri and we're rolling out,
looking for America's greatest Diners, Drive-Ins, and Dives
-[upbeat music playing] -[Guy] This trip...
-Ha-ha. -Ha-ha-ha.
[Guy] ...we're cruising on a coast-to-coast flavorfest.
This is "Shovel and Pig Out", it's our new show.
There's a funny food truck going big in New Jersey.
Gotta bring the hunch in for this, folks.
Along with a family Thai spo shining by the sea.
-I don't like. -Huh?
-I love. -Oh, okay.
Plus, a rockstar joint in Indio, California...
-Pretty outstanding, bro. -[Hunter] So money.
...going the extra mile with their Mexican menu.
This is sexy.
That's all right here, right now, on
Diners, Drive-Ins, and Dives
[theme music playing]
[upbeat music playing]
All right, Hunter, we're here in Palm Springs.
I'm pretty sure it's Palm Desert.
No, you're in Indio.
That look like Benny Lin from Pagoda?
-What is happening? -Anyhow, Hunter, favorite Mexican dishes?
Uh, tacos, taquitos, enchiladas, I mean, there's so many.
-Mine has to be, hands down, torta ahogadas. -[Hunter] Ooh!
And I hear this joint is cranking it.
This is, Pablo's Tacos & Beer.
Chicken fajita in the window ready, let's go.
It's very much that perfect blend of traditional Mexican and modern fare.
Touches every tastebud you could think of.
Pastor on the flat top.
It's probably better than what my family makes.
[Guy] 'Cause it's all about family here.
With owner, Juan Pablo de le Torre,
and his cousin, Chef Oliver Rodriguez,
coming together to amp things up.
I am the original owner, had it open for six years, I partnered up with Oliver
-and my other cousin. -What changed?
[Juan] Before it was more, like, street tacos.
-[Guy] And now it's? -[Juan] Little bit more high-end.
Keep it simple, but, just make it better.
All right, what are we making today?
-[Juan] Torta ahogada. -I live for torta ahogada.
One of my favorite all time Mexican dishes.
Torta ahogada is a typical dish from Guadalajara.
It's a torta and it's kinda like soaked in a sauce.
-[Guy] What are we starting with? -The beans.
-We're gonna start with the lard, chorizo, and bacon. -[Guy] Okay.
Once all that's cooked, we're gonna add some onion, serrano peppers,
Serrano.
[Oliver] Gonna let it cook for a little bit.
Everything starts sticking on the pot,
light beer to deglaze it and get all my flavors back into my mix.
[Guy] So we've been soaking the beans
-or did we cook the beans? -They're cooked already.
-[Guy] These were the beans, the raw ones? -[Oliver] Yep.
We just add these to the mix.
Once all that's boiling we just gotta add pickled jalapenos.
-[Guy] Got it. -And then some vinegar.
-How long we gonna cook those down for? -[Oliver] Till they boil.
-[Guy] All right, what do we do next? -Carnitas.
-Carnitas.
[Oliver] So we're gonna heat up our lard.
-We're not gonna season it before it goes in? -No.
We're gonna season inside there already, so.
-Inside the pot? -Inside the pot.
And this is pork butt that we've just cut down?
-[Oliver] The best part of the pork. -[Hunter] That's a great part.
Let it sear, squeeze an orange, garlic, oregano, bay leaves, salt.
You know what this is, Hunter? Cola.
-[Hunter] Okay. -[Guy] Adds some color.
So, when you put together the protein, sugar, and heat
you get all the nice and brown color.
-And the last, but not least? -[Oliver] Liquid smoke.
Once it's all nice and seared I just turn it down a little,
let it cook until it's nice and brown, and tender.
That's when I know my carnitas are done.
All right, Chef, what are we into now?
[Oliver] The salsa for the torta ahogada.
The tomatoes cook down with?
-[Oliver] Garlic, guajillo peppers. -[Guy] Guajillo peppers.
-We add some pepper, cumin, oregano, and salt. -[Guy] Okay.
-[Oliver] A little vinegar. -[Guy] He was running the throttle a little bit.
It's ready to drown a torta.
-Heaven, -Mmm, delicious.
[Oliver] Let me do the carnitas first.
I like mine without the thumb.
[Oliver] We'll take that outta the way.
I cut the bolillo open.
That seems like a little bit more dense
than the bolillos that I know from Guadalajara.
Whenever you're looking for a bread like this is,
-the crust to be hard. -Right.
Beans in it! Okay, this I've never seen.
[Oliver] Fill it up with the carnitas, load it up.
-Let's drown it now. -Can you drown me next?
Pickled onions, cilantro.
And then, this is the hot sauce and the lime if you want it.
-[Hunter] All right. -[Oliver] So, dig in.
-[Hunter] That's fine, that's okay. -[Guy] There ya go, Hunter.
This is "Shovel and Pig Out", it's our new show.
[Hunter] Need a pressure washer after this.
That hot sauce is delicious.
[Guy] You really have some great tang in there from the vinegar.
And I love the creaminess of the beans in there, nice and velvety.
The pickled onions you really need.
[Hunter] You're right though, having that hard crust to the bread,
really helps with that sauce soaking in and keeping it still firm.
You could put that salsa on just about anything.
-[Hunter] Legit. -You guys ever had finger soup?
-[Oliver chuckles] -Delicious.
[Oliver] Salsa la torta.
-[Guy] What makes it so good? -The smoked carnitas they put.
That pork beans they put inside.
It's cooked to perfection.
Putting red sauce and pickled onions on that,
-so good. -Come on.
It's a little messy, but, as long as you know how to eat it, no worries.
-Pepito with added cheddar. -[man] Oh, heck yeah.
When you come to a place that has that flavor it makes you feel like home.
We're a blue collar town, we work hard, we like to have Mexican food.
A lot of Mexican joints around here. What makes this stand out?
[man] Everything, from the ambiance, to the chef, the cold beer.
It's not a cold beer advertisement.
-Yeah. No, no, no. -We're trying to talk about the food.
But I like where you're going with this.
Fresh tortillas on the grill.
We're gonna take a small break, okay?
And then Chef's gonna make me another sandwich. See ya in a bit.
[Hunter] Cave man.
[all laughing]
Welcome back, Hunter and I hanging out in Indio.
We got told out in the parking lot it's Indio.
We're at Pablo's Tacos & Bee
Where Chef Oliver Rodriguez is bringing the taste of Guadalajara, Mexico
to this SoCal desert oasis.
[Oliver] Quecas fritas in the window, let's go.
My favorite meal is the quesabirrias tacos.
They have the birria meat inside of it.
Birria is an authentic stew.
And when you dip it in the consomme it's very, very good.
-[Guy] Now what are we in to? -Quesabirrias.
-Yes.
One of the things about these tacos is, that you have that little dipping sauce.
It's kind of the French dip of tacos.
[Oliver]
Boil tomatoes and tomatillos, garlic, guajillo peppers, pasilla.
Once it boils, what are we gonna do?
[Oliver] You're gonna blend everything.
Sure works the throttle on that doesn't he?
-[Oliver] Gonna put the meat in there. -[Guy] Which cut is this?
A tough piece of meat with a lot of flavor.
Water, just gonna add the tomatillos with the peppers,
oregano, bay leaves, cumin, and pepper.
We're gonna boil it 1.5 hours, salt at the end.
-[Guy] Really? -Why is that?
You wanna control your salt.
Oh, so you're gonna taste it and then salt as needed, got it.
We leave it in the joux, then right before we serve it, we separate it.
But we're gonna use that joux for the dip?
Now we're gonna make the...
-Okay. -[Oliver] Hit it up with a little bit of lard.
Char-grill all the tomatoes and tomatillos...
That thing's screaming hot.
-...guajillo chilies... -I like it.
-...garlic. -And then, take that, go to the blender.
[Oliver] Little bit of water and salt.
-[Guy] And that's gonna be the salsa for the birria? -[Oliver] Mmm-hmm.
We're gonna make the tortilla?
-Oh, yeah. -Oh, yeah!
-This is my baby, tortilla machine. -Hi, baby.
So it rolls down the masa, gives you a tortilla already cut.
Just put it on the flat top.
-[Hunter] That's nice, look at that. -[Oliver] There ya go.
That just cranks 'em out, this is sexy.
[Hunter] That's a really cool machine.
[Guy] Now let's get the birria.
We're gonna put this back on the flat top
with a little bit of oil, to make it nice and crispy.
[Guy] You gotta get the cheese on there.
-Make sure you get a little bit on the flat top too. -Holy moly!
-Holy quesadilla. -That's some cheese right there, that's awesome.
[Oliver] Take the meat and put it straight up on there.
Oh, my gosh. Okay.
[Guy] Probably an obscene amount of cheese.
I'm actually gonna plate it up with a little bit of onion, cilantro.
[Guy] The birria broth, that's the key right there.
Dipping the tacos in that, I mean, every... Ooh!
-[Oliver] Look at that. -[Hunter] Look at that.
-That's what I'm talking about. -[Hunter] Nice.
So this is our salsa birria, the one we were making earlier.
The way you eat it, you open,
-put some of the salsa birria inside the quasa. -[Guy] Uh-huh.
Some more in the broth, squeeze a little bit of lime on the broth.
Hunter, you gonna get in here and make one?
As soon as you get your big 'ol hands outta the way.
[Guy] Mmm!
I got little bird hands. It reminds me... Now you can go.
-[Guy] Right like that, right? -Mmm-hmm, there ya go.
French dip goes to Mexico.
I like the little kiss of the onion and the cilantro.
-It's like tag teaming. -[Hunter chuckles]
Never had to eat like this, but it's good, 'cause I get a little break back there.
Good amount of cheese, tender beef, crispy taco.
There's all that joux, look at that, it just starts to melt that cheese.
Honestly, just give me a spoon and I'll eat that broth like a soup.
What?
-Pretty outstanding, bro. -[Hunter] So money.
Quesabirrias.
Their birria is primo, and it's really crispy and it's really gooey.
[man] What I like about 'em is, the hand-made tortillas.
The nice and juice, tender, meat inside.
The consomme adds another layer of flavor.
Look at you go with consomme.
What are you on the Food Network right now?
-[Oliver] Chamuscada salad. -This is my happiness.
This is the closest it'll get you to Mexico if you've never been.
You really are chefing the menu, it's authentic with a chef's attitude.
-Well done, Chef. -Thank you.
-Amazing. -[Guy] Delicious.
All right, let's do a whole nother round. We'll start from beginning.
-At least four more of those. -Let's go piggy.
-[Oliver laughing] -[Hunter oinking]
[Guy] Up next, in Bridgewater Township, New Jersey...
We're whacking in the Big Pink with the guy with better hair than I've got.
...a food truck loading up their sandwiches.
Where does the kitchen sink come in here?
...with their own brand of funky flavor.
I've never had anything like that before.
Yeah, it's a little ridiculous.
So I'm here in Bridgewater, New Jersey,
between a strip mall, and a doctor's office, and a vacant lot
where there's a broken down BBQ truck.
But don't have any fear, they know him around here.
This is Big Pinks BBQ.
Working a meatloaf sandwich.
Great BBQ, it's the best.
Brisket sliders for Nick.
There's not a lot of food trucks like this food truck.
[Guy] And there aren't a lo of pitmasters like,
former attorney, Marty Gleason.
He owns this funky food truc with, Naseris Saavedra.
Who met Marty when he was her high school wrestling coach.
I volunteered as coach for 30 years,
it was my advocation while I practiced law.
[Guy] So give me the story.
My sister gave me a smoker for my birthday.
I would, like, smoke meat while I would be doing my law work.
That manifested itself into you quitting law
[chuckling] and being in a food truck in a dirt lot?
You know what? I think you follow your heart. What are we cooking today?
-[Marty] The Abe Frohman. -So a big Ferris Bueller's Day Off guy?
-My favorite movie. -One of my all time.
The Abe Frohman. [mimics Abe Frohman] Sausage king of Chicago.
The Abe Frohman takes a sausage sandwich to a whole new level.
The combination of the sausage,
and melted American cheese, it's got the onion ring.
It's really something special.
-This is the kickoff of the Abe Frohman? -Yep.
We're gonna mix up the spice rub for the fennel sausage.
-Let me see it. -Garlic salt, Himalayan pink salt,
-oregano. -[Guy] Lot of fennel.
[Marty] Red pepper and kosher salt.
Here are the brisket trimmings.
-[Guy] Season it. -Straight to the casing from the grinder.
[Guy] You grind and case at the same time?
-[Marty] Yes. -Okey dokey.
[Marty] Put it in the refrigerator for two days,
then we smoke it for about 2 hours.
-[Guy] Okay. -We're gonna make the mustard sauce.
-Start with the vinegar. -Nice cascade there, Marty.
[Marty] Little yellow mustard, ketchup,
sriracha, and then some chili powder,
natural white sugar, I like to use the natural sugars
-'cause they don't bind when I do my rubs. -Right, right, right.
-[Marty] Black pepper. -And some brown natural sugar.
Cook this down and the next one we're gonna make is,
the Big Pinks Sauce.
-We're gonna do our Big Pinks Sauce. -[Guy] Hit it!
Ketchup, brown sugar, old bay.
-[Guy] You better obey. -[Marty chuckles]
Kosher salt, granulated garlic, cayenne pepper,
little mustard power, I love mustard powder.
-[Guy] Worchester. -Pineapple juice.
-Where does the kitchen sink come in here? -[Marty] Molasses.
Just because it pours out slow doesn't mean you have to say it slow.
Lemon juice, black pepper, white sugar.
-How long's this gonna go? -[Marty] About 45 minutes.
Both sauces are done. The sausage is finished.
[Marty] It's gonna go on the hot grill and we're gonna
whack it with our Big Pinks Sauce
-and our mustard sauce. -[Guy] We're gonna whack it? That's what we call it?
We're whacking it--
[Jersey accent] Hey, you're in New Jersey, what'd you want?
We're whacking in the Big Pink with the guy with better hair than I've got.
-All right, big man. -I'm gonna slice the sausages, put them on the bun,
piece of American cheese, hit it with the torch,
homemade Alabama sauce, mustard sauce we made,
and the Big Pinks Sauce we made,
put on some onion rings, then we're gonna pray it stays up.
-[Guy] I agree. -[Marty chuckling]
Great amount of fennel inside of the sausage.
Great texture to it.
Little bit of smoke. Love the sauces. Delicious.
-You got a winner. -Thank you, man.
Abe Frohman, sausage king of Chicago.
You're the sausage king of Chicago?
-You're the sausage king, right? -[both laughing]
[Marty] Abe Frohman, for Mario.
That cheese and that combination of that homemade sausage
just gives it a spectacular taste.
This is banging. This is a Jersey sandwich.
I wanna have another bite. It's all going that way, don't be worried about that.
[Guy] Two really good buddies of mine.
One is, Mike Giunta.
Mike is the first Diners, Drive-Ins, and Dives locatin we ever shot at.
It was called the Bayway Diner, it was in Linden, New Jersey
And the other is, Brian Daly, my best friend from college, Hunter's godfather,
and the executive director of the Guy Fieri Foundation.
We just spent the last two days feeding over a thousand veterans,
we invited all their familie
It was really a very special time.
Thank you very much for a job well done, guys.
Couldn't have done it without ya.
I need some burnt ends.
Everything I've had here is good,
I've had just about everything on the menu.
-Big Pink for Alex. -[woman] Sandwich has everything on it,
pulled pork, pulled chicken, the sausage, the brisket
Lot of flavor in every bite.
[Guy] All right, The Big Pink.
First thing we're gonna start with is the rub for the chicken.
Natural brown sugar, paprika, granulated garlic salt, cinnamon.
[Guy] Onion, old bay.
Salt, mustard powder.
-Gotta be lemon pepper. -You got it!
-Season salt. -[Guy] Chili powder.
-[Marty] Black pepper. -And, it's gotta be cayenne.
Thank you for your help.
Pray that it seals or I'm gonna take a shower.
-Make sure you get all your spices evenly mixed. -Yeah.
[Guy] Sprinkle this on these chicken thighs.
-[Marty] Yep, boneless, skinless. -Okay.
How long is this gonna go on the smoker for?
-[Marty] Between two hours and three hours, 225. -Okay.
-Make our rub for our brisket now. -Okay.
Kosher salt, lemon pepper, course black pepper.
[Guy] All right, so a little mustard rub,
and then adhere the black pepper, lemon pepper, salt combo.
Now, how long will this go down on the smoker?
[Marty] Until it hits 165 degrees.
-Pull it and you wrap it? -Yep.
And then you either let it come up to 190 something or 201.
-Wherever I get it. -Can I get a 445, 556, 667, 558.
What are the sauces we're doing?
We're gonna do a huli huli sauce.
-[Guy] Okay. -Pineapple juice, ketchup, teriyaki,
brown sugar, garlic,
heat that up and then we're gonna put the ginger in it.
-Let's build a sandwich. -First, we put on the brisket,
pulled pork, huli huli sauce, chicken, then we put on my sausage.
Now the Abe Frohman goes on.
Our four cheese, Italian, onion rings, more Big Pink Sauce,
-little bit of our Alabama sauce on. -I'll be wearing this, folks.
Yeah, it's the Big Pink.
Gotta bring the hunch in for this, folks.
Good smoke on the brisket. Like the pulled pork.
I like that you get some big pieces out of it, it's not all shredded up.
And I love the onion ring touch, and the house made sauces.
Only thing I recommend...
-...lotta napkins. -Yep.
-[Marty] Big Pink for Kenny. -Let's go.
The Big Pink is a beast, it's a workout to eat but it's delicious.
I've never had anything like that before.
Yeah, it's a little ridiculous.
-The sausage and the Alabama sauce. -Amazing.
-Are you sure you two don't work here? -[all laughing]
I'm an attorney, Marty's an attorney, his BBQ passes the bar.
You are doing things your own way. Were you that was as an attorney?
Unfortunately, yes.
Judges don't like when you do things your own way.
[Guy] I'll tell you what, I bet the judges line up to come get this.
Watch out for this guy.
Coming up in Sea Bright, New Jersey..
Beautiful.
...top-notch Thai...
She doesn't have any idea what a Thai food junkie I am.
...from a real deal chef...
You can tell she's a warrior.
...at a dynamite destination
I know everybody comes down for the beach,
but, when you can find a place like this, right across the street,
it's a double win.
I'm here in Sea Bright, New Jersey which is about an hour from New York City
and this is a really well known beach town.
Everybody loves coming here
Now, this area was hit super hard in 2012 from Hurricane Sandy.
And they say, this was 6 feet under water
Well, fortunately, everybody rebuilt
otherwise this place wouldn't be here.
Where a mom and her two daughters immigrated from Thailand
and they're here serving up the real deal.
This is Moo Yai Thai.
[Prow] Chicken satay ready.
Moo Yai Thai is the best place, I can't say enough about it.
They definitely bring Thailand here.
Very spicy, okay.
This is as close to my mom's cooking as possible,
Mama Sang is very good at this.
[Guy] Because Mama Sang is the real deal.
Trading her life in Thailan for more opportunities
for her daughters, Wara and Prow.
We had the rice farm in Thailand,
my mom sold the rice farm for me to come to school in America.
[Guy] And eventually mama and her daughters opened this place,
with the help of Jay Vlachakis.
I'm not allowed to cook here, 'cause I'm not Thai. I'm just a pretty face.
So, you're an operations guy.
-Yes. -And what does the name of the restaurant mean?
Moo means pig, yai means big,
it means you're well nourished, eat good.
Moo Yai's special, ready and done. Come on.
The pork is probably hands down my favorite thing here.
[Guy] With Moo Ping and Moo Todd you get it two ways.
One is fried and the other is, I guess, sauteed.
They're both very tasty, very good.
-So Moo Ping and Moo Todd. -Yes.
-Okay, so we're gonna make the marinade for both? -Okay.
-Oyster sauce. -Yes and soy sauce.
-Soy sauce. -[Sang] Sugar.
[Guy] Salt.
-No, no, not. -I know. I'm sorry, I'm getting in trouble.
Now, how do you count in Thai?
-[Guy] One, two, three? -One, two, three.
-Paprika. -[both counting in Thai]
-Ha-ha. -Ha-ha-ha.
-Ha-ha. -[all laughing]
[Guy] Half of this goes in the Moo Ping.
-[Sang] Yes. -Got it, we're gonna grill that.
-We stir it up? I help you. -[Sang] Thank you.
[Guy] And how long?
-[Sang] One day. -One day, 24 hours.
-Now this one. -[Sang] Sorry.
Garlic in there.
You're following a real recipe right here.
How much work we got? Okay.
Cilantro. But, this one we're gonna fry?
-Yes. -[Guy] But, it's a different cut.
They're long. Moo Todd make long.
-[Guy] Moo Todd is long? -Yeah.
And Ping is the flat and it goes on the skewer.
A lot going on here, very pretty.
-Very good. -[Guy] So we do that, and we make sweet chili sauce.
-So, vinegar. -[Sang] Pepper, not too hot.
-[Guy] Chili paste. -Yes.
-[Guy] And then some sugar. -One, two, okay.
-No, ha-ha. No, ha-ha. -No ha-ha.
-[Sang] Little bit. -This is flour and water? Make it thick?
Bom, bom, bom. Okay, done.
Okay, when it boils. Bom, bom, bom.
You can tell she's a warrior.
I mean, to bring her daughters from Thailand, come here open up a business.
It's the land of opportunity, and she's a perfect example.
Next sauce, what kind of pepper?
[Sang] Too hot, too hot.
-Ghost? -Yeah, ghost.
-Like, whoo-ooo. -Yeah.
-Oh. -I mean, little Thai, yeah.
-Garlic. -Lot of therapy here.
-The fresh lime juice. -[Sang] Thank you.
-That's done? -Mmm.
-Too hot? Ooh! -[all laughing]
That's a lot. [whistles]
-One, two, three, four, five. -Ha-ha.
Oh, good! Ha-ha.
[Guy] Beautiful and sticky rice.
Oh, that's good. And spicy.
Mmm!
I love that you get the two different plays on this. Delicious.
Really good ingredients makes all the difference in the world.
-Mmm. I don't like I don't like. -Huh?
-I love! -Oh, okay. Thank you.
-I love. -[Sang laughing]
Got your pork platter right here.
On point, it's fantastic.
The pork, the tenderness, it was very good.
The green dipping sauce is incredible.
What's your favorite thing on the menu?
The Moo Ping.
-What's your mom's favorite thing? -The Moo Ping.
Does anybody order anything besides the Moo Ping?
-Uh, no, we order eight at a time actually. -Do you really!
110% a place you gotta stop 'cause you can come right here go on the beach.
-Thai food and the beach is like such a good combo. -Eat it in the sand.
-Yeah, why not. -They'll deliver it too.
Kanom Jeeb chicken dumpling for you.
[man] You really gotta come here for the dumplings
words are not enough to describe them.
And it comes with a dipping sauce, really tasty.
I don't have Thai dumplings very often.
-What is this? Ground chicken and carrots? -Yes.
-And you grind it here? -[Sang] Yes.
-Egg. -There we go.
-[Guy] Cilantro. -Sugar.
-One, two, three, four-- -Ha-ha.
Why ha-ha?
Salt, garlic, white pepper.
[Guy] And this is gonna season the chicken?
-Spoon. -Wow!
[Sang] Like this, like this.
Just kinda loads it up tucking it in with the spoon.
Hit a little bit of egg just to polish on the top.
And then, just throw it right in the steamer. Busy, busy, busy.
She doesn't have any idea what a Thai food junkie I am. I will be back.
-How long in the steamer? -[Sang] Ten minutes.
Now we make the sauce?
-White vinegar. -Sugar.
-Black soy sauce. -Yes. Salt.
And we just warm this up just to dissolve the sugar and the salt?
-It make bom-bom. -Little bom-bom.
Everybody now, in the world, will be referring to boiling as bom-bom.
-Okay. -I'll fall over. Beautiful.
-And cilantro. -Very nice.
Tender. Great flavor.
The dipping sauce is tangy but a little bit sweet.
But the chicken is great seasoning, mmm!
My favorite thing is, the little garlic on top of it.
-Oh, you like garlic. -Amazing!
Kanom Jeeb done.
They're the best dumplings I've ever had.
[man] The dipping sauce went really well with it.
The garlic definitely added, like, a little bit of crunchiness to it,
that I thought was really good.
[Sang] Green curry.
-This place is... -...amazing.
-Legit, right? -Amazing.
I'm here, like, once a week and I get, like, eight things.
You can't find anything better.
-Mama, come on. Come on. -Thank you. Thank you.
Great job. Gotta come down here.
I know everybody comes down for the beach,
but, when you can find a place like this, right across the street,
it's a double win, okay. The real deal.
Was that a road trip or what?
But don't worry, there's plenty more joints all over this great country.
I'll be looking for you next time on Triple D.
-You and me? -Yes, I cook for you.
-You cook for me? -Okay.
-That's good. -Right now? Okay.
-We go do that now? -Yes, right now.
-Right, you me. -I take, go!
Okay, let's... We go? All right, see ya later, bye-bye.