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We're rolling out,
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looking for America's greatest
diners, drive-ins and dives.
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This trip, it's raining
in Flavortown, folks,
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[Guy] We're jumping
into a crazy culinary
adventure.
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The flavors, they don't stop.
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Like an Asian-New Mexican
mash-up in Taos...
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You do have so much talent,
this is crazy.
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Super-charged shawarmas
in San Diego.
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You're looking
for the real deal?
It's right here.
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Plus a two-for-one joint...
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Look at that!
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...serving up
Baja-style seafood.
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If you just would
have thrown the captain
and the first mate in there,
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you'd had the whole boat.
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And a taco topper
that puts it over the top.
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Like a bone marrow lollipop.
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100% indulgent.
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That's all right here,
right now
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on Diners, Drive-Ins
and Dives.
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So, I'm here in San Diego
with the one and only
editor in chief
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of San Diego Magazine,
and Guy's Grocery Games,
Troy Johnson.
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You know when I take you down
to Old Town San Diego,
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you're gonna get the Old Tow
taste of San Diego.
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You'll get some Mexican food
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You're gonna get
fishbowl-size margaritas
the size of your head,
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some cantina bands
and everything else.
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But you don't
usually get the real
taste of Mexican culture.
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I found a woman who
was cooking,
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like, knee-high to her parents
down in Tijuana.
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Then she went to San Ysidro
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She was cooking tacos,
then she went over
to a cebicheria.
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This is Tuetano Taqueria
and Mar Rustico cebicheria.
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-Dude, let's go.
-Okay.
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Coming up, two shrimp
chipotle quesadillas.
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[woman] I have had
Mexican food all my life,
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but this is definitely
a different flavor profile.
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Baja-style fish tacos
at the window.
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You get two worlds in one.
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[Guy] That's two restaurant
in one kitchen,
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which is where
Chef Priscilla Curiel
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is cooking up
some surf and turf.
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Why is it two restaurants?
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[Priscilla] It was designed
that way,
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and we decided to offer, like,
Baja shell seafood
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that goes well
with our birria tacos.
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Two birria bone marrow tacos.
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[woman] It's a taco
with shredded beef,
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just super-juicy, tender.
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The bone marrow
falls into the taco.
It's super-delicious.
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The first thing we start off
by making our birria
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-is we use the dried
guajillo chili...
-[Guy] Okay.
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[yells]
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...onions, peeled garlic
cloves, peppercorns...
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A lot of cinnamon.
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-...bay leaf.
-[Guy] In a bunch of water.
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[Guy] Let it simmer
for 45 minutes.
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[Priscilla] Once the adobo
is done cooking, we blend it
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-with the immersion blender.
-[Guy] Beautiful.
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So now we're gonna
get our bone marrow,
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which is the second star
of the taco.
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Good choice here, so,
the bone marrow's the third.
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I'm actually the fourth,
I think.
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[Priscilla] Add water
to the tray.
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350 in the oven,
45 minutes.
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What do we have next?
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[Priscilla] Birria stew, some
water, adobo, chuck piece.
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It's gonna cook
for 30 hours.
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-Really?
-Yes. You have to babysit it.
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-It looks simple,
but it's a lot of work.
-Oh, I know.
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Just invite people
to your show
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and you think they
can just do it,
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and then you feel like
you have to babysit
the entire time.
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[Priscilla] Once the birria
is cooked,
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we separate the beef
from the broth.
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This is my favorite part
of making the birria.
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You're gonna grab the bone,
put it inside the consomme...
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[Guy] Dip it in the gold.
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[Priscilla] ...and put it
in the grill.
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Dip the tortilla
in the consomme...
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[Troy] Ah, yeah.
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[Guy] And every tacos somebody
orders, they get a bone?
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If they order it, so,
the bone marrow birria taco.
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Yeah, like, beef taco
is kind of like the car
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in the beginning
of The Flintstones
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and then they get the big bone
that falls on the side of it
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and it tips it over,
that's it.
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That's the marrow.
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Okay, some of the birria meat,
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onions, cilantro, bone,
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put a wooden stick to scrape
the marrow of the bone
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[Troy] It's like
a bone marrow lollipop.
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The fat of the birria
and the fat of the bone marrow
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it becomes
really unctuous.
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Unctuous meat butter.
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The preparation,
the service style,
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all of these pieces
come together
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and it is 100% indulgent.
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I mean, you are
really getting
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an authentic,
creative, rich...
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[Priscilla] Meaty taco.
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[Guy] And you just can't have
enough meaty taco in your day.
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[Priscilla] One, two, three...
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It's quite flavorful,
delicious. I'll have
about 10 more.
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You come to San Diego,
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you run into your buddy,
Luigi, from Luigi's pizzeria,
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You remember the guy
that was making pizza
with us back in the day?
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What do you think
of this birria taco?
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I just kept
on digging into it,
because I just couldn't stop.
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-It's exquisite.
-Exquisite?
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Five minutes on,
on fish tacos.
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You had one
of these restaurants,
which was in Tijuana?
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-It was in San Ysidro.
-San Ysidro?
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Five minutes away
from the border.
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We got offered, like, this
space here in Old Town,
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and I thought it would be
a great opportunity
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to have more people
taste our food.
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[woman] I'm having
the Ensenada cocktail.
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I just love that, like,
balance of the sweet,
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the sour, the savory,
and the fresh seafood.
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It's the best!
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-We're gonna cool down
with the seafood cocktail.
-Yes.
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First of all, we're gonna
season the broth
for the shrimp.
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A couple bay leaves,
chopped onion,
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-garlic cloves.
-[Guy] Got it.
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-We're gonna season the broth
for our octopus.
-Okay.
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Bay leaf, limes and lemons,
chopped onion,
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a little bit of salt
in each one,
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and once the broth
starts boiling,
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we're gonna add
our octopus.
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That is whole animal cookin'.
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[Priscilla] We cook it
for 45 minutes.
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The shrimp is gonna be
cooking for a minute,
a minute-and-a-half.
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Just when it turns color.
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-Put it in our ice bath.
Octopus ready.
-[Troy] Cooked.
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Now we build it.
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Our octopus, shrimp,
surf clams,
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we get here from
the harbor of San Diego,
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salt and pepper, lime juice...
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[Guy] Finely diced red onions.
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[Priscilla] Cilantro, tomato,
diced cucumber, diced avocado,
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-jalapeno, Clamato,
soy sauce...
-Really?
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Tabasco, olive oil,
Worcestershire sauce.
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[Guy] If you just would
have thrown the captain
and the first mate in there,
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you'd had the whole boat.
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-Garnish it with.--
-[Guy] More shrimp.
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The seafood's cooked
perfectly. Love the octopus.
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There's a depth of flavor,
a little spiciness to it,
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a richness, no two bites
are the same.
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This is down at the beach.
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It feels like an unpretentious
version of what
I grew up with.
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Shrimp cocktail with, like,
a cute little fork.
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-This blows standard shrimp
cocktail out of the water.
-Yeah.
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Delicious.
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Ensenada cocktail
at the window.
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[woman] The flavors
are on point,
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the seafood is fresh,
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just like my hometown
in Ensenada.
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So, this is my buddy Bronson,
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and his dad served as
the medic on our team here
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for Triple D, Guy's Grocery
Games, all of
my projects
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from Shark Week
to you name it.
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And, unfortunately,
we lost your pops.
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Loved your dad.
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Nothing better than having
you come on Triple D,
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and give us your rundown
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Oh, yeah. As far
as shrimp cocktails go,
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it's pretty dang good.
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It's caliente, yeah?
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What makes
this place different?
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I think it's the quality
of the product.
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[Luigi] It's just like
something very unique.
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It's really the cream
of the crop.
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[Guy] This really
was a great recommendation,
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and I appreciate it,
my brother.
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[Guy] This is a great place
that people don't wanna miss
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Think about it
as kind of, like,
eating around Mexico.
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You're at the ranch,
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then you've gotta
go down to the ocean.
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Take the horse to the dock.
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-Thank you, Chef, well done.
-Thank you.
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[Guy] Up next,
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we're sticking to San Diego
for a funky food truck...
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Wow!
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...putting a delicious spin
on shawarma.
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You're such
a culinary gangster.
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Rolled out of the fryer
and good to go... and wrap.
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It's culinary rainbow
Flavortown, folks.
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So, I'm here in South Park,
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which is about two miles
from downtown San Diego.
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And you're gonna
love this story.
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So, from what I'm told,
the guy was selling
cell phones
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but he wanted
to have a food truck.
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So, he watched a bunch
of Food Network,
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and with a lot of hard work
and determination
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and no culinary training,
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he was able to open up
his food truck.
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Well, he got some rating.
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Let's see. What was that
rating again?
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Oh, yeah, that's right.
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Best restaurant in America
by Yelp.
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You hear that every day.
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This is the Shawarma Guys.
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California shawarma
ready for Joey.
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The flavors they got
at this food truck is amazing.
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It's like I'm back home,
visiting my family
in the Middle East.
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Gotten the beef for the wagyu
shawarma plate.
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Everything's on point.
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[Guy] And has been
ever since Bryan Zeto
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cancelled his cell phone
career plan
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to become
a shawarma man.
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Who taught you how
to make shawarma?
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One of the first times
I saw a shawarma being made
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was on Guy's Big Bite.
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That gives me
goosebumps, dude.
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[Guy] And now,
he's rolling out like a pro
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I love the egg rolls
made with wagyu beef.
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[man] The cheese that's
in there, the jalapenos
that's in there.
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It's a for-sure win.
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All right, Chef, what are
we starting off with?
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-Wagyu shawarma fillet
cheese steak egg rolls.
-Okay.
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So, we're gonna start off
with our marinade.
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Water, tahini...
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Now, where did you learn
a lot of these recipes
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after you watched
Guy's Big Bite?
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I stole them all from you,
to be honest with you.
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But you only did the chicken.
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00:08:28,750 --> 00:08:29,832
-You haven't done
the beef, did you?
-Right, no.
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I'm gonna steal
the beef from you.
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-Salt, pepper, granulated
garlic, cloves...
-Cinnamon-mon-mon.
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...onion powder.
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00:08:35,891 --> 00:08:37,182
-Ground oregano?
-Yeah.
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-[Bryan] Seven spice...
-[Guy] All spice.
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...and then nutmeg.
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-[Guy] What are we gonna
marinade in this?
-The wagyu beef.
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We usually take off the cap
for the top of the shawarma.
236
00:08:44,858 --> 00:08:46,399
And then that will
render down
237
00:08:46,476 --> 00:08:48,318
and continue
to baste this as it spins.
238
00:08:48,320 --> 00:08:50,103
[Bryan] We're gonna
start layering it.
239
00:08:50,105 --> 00:08:52,239
-[Guy] Now, how long's this
gonna marinade, Chef?
-Overnight.
240
00:08:52,315 --> 00:08:54,616
And we're gonna stack it
to make our shawarma.
241
00:08:54,618 --> 00:08:57,035
[Guy] Well, so
we'll finish this up,
get it on the rotisserie...
242
00:08:57,112 --> 00:08:59,621
[Bryan] It's gonna take
about 45 minutes till
we get the first cut.
243
00:08:59,656 --> 00:09:01,665
-And next up?
-The base for the egg rolls.
244
00:09:01,667 --> 00:09:03,583
[Bryan] White onions
and the jalapenos.
245
00:09:03,585 --> 00:09:05,210
What's the liquid over here
to the side, Chef?
246
00:09:05,212 --> 00:09:07,128
It's, like, a browning
liquid that I use.
247
00:09:07,839 --> 00:09:09,381
It's very salty.
248
00:09:09,383 --> 00:09:11,925
This is like a jus
meets Worcestershire
meets soy sauce.
249
00:09:11,927 --> 00:09:12,801
Yeah, basically.
250
00:09:12,803 --> 00:09:13,960
Are you ready to try the meat?
251
00:09:13,962 --> 00:09:16,346
Ah, that's the little
thin cut you want.
252
00:09:17,641 --> 00:09:19,224
Did I have a good teacher,
or what?
253
00:09:19,226 --> 00:09:21,726
-The student is now
becoming the teacher.
-Ah, man.
254
00:09:21,728 --> 00:09:24,688
That is so flavorful.
Wow!
255
00:09:24,690 --> 00:09:27,691
[Bryan] Chop it up,
mix it with the onions,
the jalapenos.
256
00:09:27,693 --> 00:09:29,109
So, we're gonna take
white American cheese,
257
00:09:29,111 --> 00:09:31,111
put our filling in,
seal the ends.
258
00:09:31,113 --> 00:09:32,529
[Guy] I've mad
a lot of egg rolls.
259
00:09:32,531 --> 00:09:34,114
I do not know
that I have made
260
00:09:34,116 --> 00:09:36,116
a wagyu beef
shawarma egg roll.
261
00:09:36,118 --> 00:09:37,300
[Bryan] Cornstarch.
262
00:09:37,302 --> 00:09:38,368
-[Guy] You drop these in 350?
-Yeah.
263
00:09:38,370 --> 00:09:39,536
I've got a garlic paste
with them,
264
00:09:39,538 --> 00:09:40,829
so it's just fresh garlic,
265
00:09:40,831 --> 00:09:42,872
salt, lemon juice
and canola oil.
266
00:09:42,874 --> 00:09:44,708
[Guy] Out of the fryer
and good to go.
267
00:09:44,710 --> 00:09:46,167
Serve them
with the garlic paste.
268
00:09:46,169 --> 00:09:48,211
-And what's this?
-It's, like, a sambal chili.
269
00:09:50,173 --> 00:09:52,674
-It's really outstanding,
Bryan.
-Thank you.
270
00:09:52,676 --> 00:09:55,510
[Guy] Cooked perfectly,
right temperature,
American cheese, just enough.
271
00:09:55,512 --> 00:09:58,888
You don't lose the flavor
of the wagyu shawarma,
272
00:09:58,932 --> 00:10:01,433
and the garlic paste, that's
the piece de resistance.
273
00:10:01,435 --> 00:10:02,434
-Outstanding.
-Thank you.
274
00:10:02,436 --> 00:10:05,186
Wagyu beef shawarma egg rolls.
275
00:10:05,221 --> 00:10:06,896
It's so juicy when
you bite into it.
276
00:10:06,940 --> 00:10:08,940
There's a little bit
of sweetness to it.
277
00:10:08,942 --> 00:10:11,901
This is Dan Butkus.
He is our Santo tequila CEO.
278
00:10:11,903 --> 00:10:15,030
-What do you think?
-The wagyu's cooked perfectly.
It's fantastic.
279
00:10:15,032 --> 00:10:17,657
-Can I get the chicken cream
chop plate, please.
-[waiter] Perfect.
280
00:10:17,734 --> 00:10:19,367
First food truck.
Is it the only one
or do you have more?
281
00:10:19,444 --> 00:10:20,493
First food truck
into a building,
282
00:10:20,570 --> 00:10:21,536
into an actual
brick and mortar.
283
00:10:21,571 --> 00:10:23,145
I can say,
"I knew you when..."
284
00:10:23,147 --> 00:10:25,915
[woman] What separates it
from the other food trucks
285
00:10:25,917 --> 00:10:27,959
is the flavor of the food,
286
00:10:27,961 --> 00:10:30,045
the mix of spices.
287
00:10:30,121 --> 00:10:31,588
[Bryan] Fattoush I have
going on the tortilla.
288
00:10:31,632 --> 00:10:33,298
[man] The fattoush chicken
shawarma wrap
289
00:10:33,300 --> 00:10:34,466
has blown my mind.
290
00:10:34,542 --> 00:10:35,884
There's a sumac dressing
on there.
291
00:10:35,960 --> 00:10:38,136
[woman] With lettuce and all
the good mixed in.
292
00:10:38,213 --> 00:10:40,972
There's a little homage
to Southern California
with a tortilla wrap,
293
00:10:40,974 --> 00:10:42,790
instead of, like, a pita.
294
00:10:42,792 --> 00:10:44,601
All right, we're
gonna do the marinade
for the chicken shawarma.
295
00:10:44,645 --> 00:10:47,145
A bucket of water,
Greek yogurt and lemon juice,
296
00:10:47,222 --> 00:10:49,314
salt, dry thyme, all spice,
297
00:10:49,391 --> 00:10:51,274
brown ginger, seven spice,
298
00:10:51,318 --> 00:10:53,276
paprika, granulated garlic...
299
00:10:53,278 --> 00:10:54,861
Turmeric for some
beautiful color.
300
00:10:54,938 --> 00:10:56,529
[Bryan] Onion powder,
Aleppo pepper.
301
00:10:56,531 --> 00:10:58,564
-[Guy] And cumin? Beautiful.
-Yes.
302
00:10:58,566 --> 00:11:00,867
[Bryan] And mix it up
and put it with our chicken.
We use a leg and breast.
303
00:11:00,869 --> 00:11:03,370
Wow. So it's
a pterodactyl leg?
304
00:11:03,372 --> 00:11:05,580
We butterfly it so we can
stack them bigger.
305
00:11:05,657 --> 00:11:07,499
[Guy] The chicken is rolling.
306
00:11:07,501 --> 00:11:08,983
-[Bryan] It's gonna take
about 45 minutes.
-What do we have to do next?
307
00:11:09,060 --> 00:11:10,585
-The dressing
for the fattoush salad.
-Hit it.
308
00:11:10,587 --> 00:11:11,878
[Bryan] The garlic paste
that we just made.
309
00:11:11,880 --> 00:11:13,546
-[Guy] Sumac, a little mint.
-Salt.
310
00:11:13,548 --> 00:11:15,131
-[Guy] Red wine vinegar.
-[Bryan] Lemon juice.
311
00:11:15,133 --> 00:11:17,467
-[Guy] And then emulsify
that oil into it.
-Yeah.
312
00:11:17,469 --> 00:11:18,885
-Now we build the salad?
-Yeah.
313
00:11:18,887 --> 00:11:21,096
Romaine, cucumbers, tomatoes,
314
00:11:21,098 --> 00:11:23,306
red onions, radishes,
green peppers,
315
00:11:23,308 --> 00:11:24,724
fresh mint, sumac,
316
00:11:24,726 --> 00:11:26,434
and then fresh pita chips
that we make.
317
00:11:26,511 --> 00:11:28,019
[Guy] Salad's done.
Dressing's ready.
318
00:11:28,021 --> 00:11:29,854
-[Bryan] Slice the chicken
right now.
-[Guy] Look at that.
319
00:11:29,931 --> 00:11:31,398
It's raining
in Flavortown, folks.
320
00:11:33,110 --> 00:11:35,276
So tender, so rich.
321
00:11:35,278 --> 00:11:38,613
Your slice is awesome,
because you just get
a ton of the crunch
322
00:11:38,690 --> 00:11:40,281
You are such
a culinary gangster.
323
00:11:40,283 --> 00:11:41,825
[Bryan] All right, now let's
make the fattoush wrap.
324
00:11:41,868 --> 00:11:43,493
So, we're gonna put some
of the lettuce down,
325
00:11:43,495 --> 00:11:44,869
chicken shawarma on top...
326
00:11:44,871 --> 00:11:47,831
Garlic paste needs to be
bottled and for sale, to go.
327
00:11:47,874 --> 00:11:49,999
-[Bryan] Then we're
gonna wrap it up.
-[Guy] Beautiful.
328
00:11:50,043 --> 00:11:51,668
[Bryan] Now we're gonna
put it in a panini press.
329
00:11:51,670 --> 00:11:53,211
-[Guy] Wrap it and cut it.
-Yeah.
330
00:11:53,288 --> 00:11:56,047
-There you go.
-That's a culinary rainbow
Flavortown, folks.
331
00:11:57,884 --> 00:11:59,718
I want wallpaper
made out of that.
332
00:12:02,055 --> 00:12:03,430
I love the radishes in there.
333
00:12:05,308 --> 00:12:07,225
The little added extra crunch.
334
00:12:07,302 --> 00:12:11,020
The bell peppers,
the cucumbers, delicious.
335
00:12:11,064 --> 00:12:12,814
Chicken shawarma
going on the fattoush wrap.
336
00:12:12,891 --> 00:12:15,442
The chicken is so tender.
337
00:12:15,444 --> 00:12:18,194
It's like the perfect blend
of juicy and the crunch.
338
00:12:18,238 --> 00:12:20,321
I love it. Definitely
one of my favorites.
339
00:12:20,323 --> 00:12:22,298
When people say to me
they wanna have a food truck,
340
00:12:22,300 --> 00:12:24,159
and they wanna have
a restaurant, and they
wanna get into the business,
341
00:12:24,161 --> 00:12:28,329
it's kind of like,
um, 90% want it,
10% can make it happen.
342
00:12:28,406 --> 00:12:30,498
You're one of those people
that has a discipline,
343
00:12:30,500 --> 00:12:32,625
has a palate, has the drive,
344
00:12:32,627 --> 00:12:34,502
has the inspiration
to make it work.
345
00:12:34,504 --> 00:12:36,546
And, dude, you're making
it work, and then some.
346
00:12:36,548 --> 00:12:37,589
If you're looking
for the real deal,
347
00:12:37,591 --> 00:12:39,165
it's right here.
Shawarma Guys.
348
00:12:41,052 --> 00:12:44,679
[Guy] Coming up, Asian fusio
in Taos, New Mexico.
349
00:12:44,681 --> 00:12:48,475
Flavor jets like chef duck
curry noodles is a symphony.
350
00:12:48,551 --> 00:12:49,934
And a bison Reuben banh mi,
351
00:12:49,936 --> 00:12:52,604
that puts other sandwiches
to shame.
352
00:12:52,606 --> 00:12:55,106
Every month, you have
to send me three of these now.
353
00:13:02,157 --> 00:13:04,032
So, I'm here in beautiful
Taos, New Mexico,
354
00:13:04,108 --> 00:13:05,283
in the historic district,
355
00:13:05,285 --> 00:13:06,934
to check out a restaurant
356
00:13:06,936 --> 00:13:09,454
where I hear the chef has go
a long culinary history.
357
00:13:09,456 --> 00:13:10,738
But when he came to town,
358
00:13:10,815 --> 00:13:12,373
he started off
with a noodle cart.
359
00:13:12,375 --> 00:13:14,250
Wait a second, I had
a pretzel cart, but anyhow...
360
00:13:14,252 --> 00:13:16,336
So, this guy is doing
wild flavors.
361
00:13:16,338 --> 00:13:18,021
He's doing wild combinations
362
00:13:18,023 --> 00:13:21,633
and really taking pan-Asian
flavors to another level.
363
00:13:21,668 --> 00:13:22,592
This is Donabe.
364
00:13:24,763 --> 00:13:26,120
Order of gyoza.
365
00:13:26,122 --> 00:13:27,972
This is a special place
to come when you want
366
00:13:27,974 --> 00:13:29,641
something that's
a little bit different.
367
00:13:29,643 --> 00:13:31,184
Elote, tom kha salmon.
368
00:13:31,186 --> 00:13:33,269
It's local Asian fusion
369
00:13:33,271 --> 00:13:35,371
with some New Mexican
thrown in there.
370
00:13:35,373 --> 00:13:38,191
[Guy] Which started
coming together when
Chef Marshall Thompson
371
00:13:38,193 --> 00:13:41,319
brought his love of Thai
to the streets of Taos.
372
00:13:41,321 --> 00:13:44,239
I had a noodle cart
in the Plaza area.
373
00:13:44,241 --> 00:13:46,950
I don't think there's enough
noodle cart in my vocabulary.
374
00:13:46,952 --> 00:13:49,327
[Guy] And when the cart
grew into a restaurant,
375
00:13:49,329 --> 00:13:51,663
this classically trained che
could expand
376
00:13:51,665 --> 00:13:54,415
his Far East-southwest menu
377
00:13:54,417 --> 00:13:56,392
We're making red curry.
378
00:13:56,394 --> 00:13:59,921
Red curry's great. It's packed
with veggies and cashews
and green onions.
379
00:13:59,923 --> 00:14:03,800
After a long day of skiing,
red curry is gonna
bring you to life.
380
00:14:03,802 --> 00:14:05,677
-What are we getting into?
-The red curry coconut sauce.
381
00:14:05,679 --> 00:14:06,719
Let's see it.
382
00:14:06,721 --> 00:14:08,096
Star anise, green cardamom,
383
00:14:08,098 --> 00:14:09,931
coriander seed,
ground cinnamon,
384
00:14:09,933 --> 00:14:11,558
flax seed and chia seed.
385
00:14:11,634 --> 00:14:12,851
Flax seed. Why?
386
00:14:12,853 --> 00:14:15,144
High protein,
the antioxidant powers of it,
387
00:14:15,146 --> 00:14:16,938
-also it does help thicken.
-Okay.
388
00:14:16,940 --> 00:14:18,106
Now we're gonna make
the sauce.
389
00:14:18,108 --> 00:14:19,899
Our sesame oil,
rice oil mix...
390
00:14:19,901 --> 00:14:21,150
-Into your pot.
-In the pot.
391
00:14:21,152 --> 00:14:23,319
Ginger and whole garlic,
tomato paste.
392
00:14:23,363 --> 00:14:26,447
Now I heard rumors
of Ming Tsai and Julia Child?
393
00:14:26,524 --> 00:14:28,449
Yeah, I got a chance
to work with these guys.
394
00:14:28,451 --> 00:14:31,286
One of my favorite chefs
in the world, Marshall,
395
00:14:31,288 --> 00:14:32,161
-Chef Ming.
-Chef Ming
396
00:14:32,163 --> 00:14:34,038
It's been 25 years.
397
00:14:34,040 --> 00:14:36,833
I was part of a large group
of kids helping out
at a charity dinner.
398
00:14:36,835 --> 00:14:39,586
All the chefs were starting
to get a little tired,
and a little grumpy,
399
00:14:39,662 --> 00:14:41,270
and you were able
to rein it back in.
400
00:14:41,272 --> 00:14:43,464
You were just, like,
"Hey, guys, we're
here for the kids.
401
00:14:43,541 --> 00:14:44,740
Let's focus
on what we're doing."
402
00:14:44,742 --> 00:14:46,259
After that, all
the bickering stopped,
403
00:14:46,336 --> 00:14:48,303
and I was very inspired
by that.
404
00:14:48,305 --> 00:14:51,180
[Chef Ming speaking]
405
00:14:51,182 --> 00:14:52,557
He's the best.
406
00:14:52,634 --> 00:14:54,517
[Guy] Next we're gonna
hit our dry spices we made.
407
00:14:54,519 --> 00:14:56,060
[Marshall] Now we're gonna
deglaze with a bit of sake.
408
00:14:56,062 --> 00:14:57,645
I like that sake.
409
00:14:57,722 --> 00:14:59,814
Coconut milk. I add a bit
of water to the can,
410
00:14:59,891 --> 00:15:00,957
dump that in now.
411
00:15:00,959 --> 00:15:02,650
-Makrut lime leaf.
-[Guy] Goji berry.
412
00:15:02,727 --> 00:15:04,319
[Marshall] Thai red chilis,
tamarind, tamari...
413
00:15:04,321 --> 00:15:05,478
[Guy] Lemon grass.
414
00:15:05,554 --> 00:15:06,796
[Marshall] ...rice flour,
simple syrup.
415
00:15:06,798 --> 00:15:08,740
-How long's this gonna simmer?
-20 minutes.
416
00:15:08,816 --> 00:15:11,117
Cool it down, then put it
into the blender
417
00:15:11,119 --> 00:15:12,744
to create a smooth paste.
418
00:15:12,746 --> 00:15:14,137
Next we're gonna
make the veg stock.
419
00:15:14,139 --> 00:15:16,748
-Onions, carrots, leek--
-Can't leek those out.
420
00:15:16,824 --> 00:15:18,833
[Marshall] Garlic
and chopped ginger.
421
00:15:18,835 --> 00:15:21,044
Water, cinnamon stick,
coriander seed,
422
00:15:21,046 --> 00:15:22,587
star anise, whole
black pepper, cloves...
423
00:15:22,589 --> 00:15:23,588
[whistles]
424
00:15:23,590 --> 00:15:25,506
...fresh thyme,
makrut lime leaf,
425
00:15:25,583 --> 00:15:27,008
-cremini mushroom.
-[Guy] Nori?
426
00:15:27,085 --> 00:15:28,635
Miso paste, veg base.
427
00:15:28,637 --> 00:15:30,219
You get the pipe wrench
and the crescent wrench,
428
00:15:30,221 --> 00:15:32,138
I'll go get the kitchen sink
off the wall.
429
00:15:32,215 --> 00:15:33,681
[Marshall] I like to simmer it
from one to two hours.
430
00:15:33,683 --> 00:15:36,017
-Pull everything out of it.
Strain it.
-Yes.
431
00:15:36,094 --> 00:15:37,160
Let's finish it up, Chef.
432
00:15:37,162 --> 00:15:38,603
Sesame oil blend,
Chinese trinity...
433
00:15:38,605 --> 00:15:40,396
[Guy] Ginger, garlic
and scallion.
434
00:15:40,398 --> 00:15:41,648
-Gonna caramelize.
-Quickly.
435
00:15:41,724 --> 00:15:43,399
-Cabbage mix.
-I like the radish trick.
436
00:15:43,401 --> 00:15:45,443
Roasted veg mix,
whatever is seasonal.
437
00:15:45,520 --> 00:15:47,028
And what if somebody wants
a protein in this?
438
00:15:47,105 --> 00:15:48,571
They're can add that
right at the end.
439
00:15:48,615 --> 00:15:51,407
The sake, veg stock
and the curry sauce.
440
00:15:51,451 --> 00:15:52,525
Flavor jets.
441
00:15:52,601 --> 00:15:53,767
We're gonna let this
come to a boil
442
00:15:53,769 --> 00:15:55,119
and that's when
I'm gonna add the noodles.
443
00:15:56,247 --> 00:15:58,247
A mix of scallion, cilantro,
basil and mint.
444
00:15:58,291 --> 00:15:59,791
-Toasted cashew.
-[Guy] Beautiful.
445
00:16:02,921 --> 00:16:05,004
How do I explain this
to everybody at home?
446
00:16:05,006 --> 00:16:07,590
When you drink orange juice
that you've fresh-squeezed
447
00:16:07,592 --> 00:16:09,592
or drinking orange juice
that's been pasteurized,
448
00:16:09,594 --> 00:16:10,677
it's a spectrum.
449
00:16:10,753 --> 00:16:13,221
Having red curry paste
out of a jar
450
00:16:13,223 --> 00:16:15,348
compared to this,
it's a symphony.
451
00:16:15,425 --> 00:16:18,685
It's a really simple dish
that is completely complexed.
452
00:16:18,687 --> 00:16:21,396
I'm picking up the cinnamon,
the cardamom, the star anise.
453
00:16:22,440 --> 00:16:24,565
You're scratch making it
with a real attitude
and energy,
454
00:16:24,567 --> 00:16:25,984
and you can taste it
in the bowl.
455
00:16:27,195 --> 00:16:29,737
-Excellent.
-Order up, red curry.
456
00:16:29,739 --> 00:16:32,865
And the vegetables are all
so fresh, so crispy.
457
00:16:32,867 --> 00:16:34,283
You can get a nice heat
at the beginning,
458
00:16:34,327 --> 00:16:35,827
but it doesn't linger
too much.
459
00:16:35,829 --> 00:16:38,162
Just wanna keep eating
more and more. It's addictive.
460
00:16:38,164 --> 00:16:39,747
Go ahead and get some
egg rolls prepped.
461
00:16:39,749 --> 00:16:42,375
He's creating food that
no one else is creating.
462
00:16:42,452 --> 00:16:44,085
I love it.
It's unusual.
463
00:16:44,087 --> 00:16:46,295
Chicken fried steak,
order up!
464
00:16:46,297 --> 00:16:47,654
He is truly an artist.
465
00:16:47,656 --> 00:16:49,132
Hence the art gallery
inside of his restaurant.
466
00:16:49,175 --> 00:16:50,550
[man] You're right
next to the park.
467
00:16:50,585 --> 00:16:51,968
It's a really nice
central place in town
468
00:16:52,012 --> 00:16:53,511
to come and get
some great food.
469
00:16:53,588 --> 00:16:55,930
So, I'm gonna sit
here and eat this.
Take a small nap.
470
00:16:55,932 --> 00:16:57,515
But when we come back, Chef,
what are we gonna make?
471
00:16:57,517 --> 00:16:59,017
Bison Reuben banh mi.
472
00:16:59,019 --> 00:17:02,061
There's not many places that
offer locally sourced bison.
473
00:17:02,063 --> 00:17:04,814
It really just takes this
sandwich to another extreme.
474
00:17:04,816 --> 00:17:06,024
Ok, I wanna have that.
Don't go anywhere.
475
00:17:08,319 --> 00:17:09,602
I take things
real seriously, okay?
476
00:17:09,678 --> 00:17:11,404
Yeah, I haven't seen
a smile on your face yet.
477
00:17:11,406 --> 00:17:13,781
Exactly. Calm down.
No more laughing. No more fun.
478
00:17:15,910 --> 00:17:18,119
Welcome back, Triple D
hanging out in Taos,
New Mexico.
479
00:17:18,196 --> 00:17:19,528
This is Chef Marshall.
480
00:17:19,539 --> 00:17:23,374
He's got a pan-Asian
art gallery restaurant.
481
00:17:23,376 --> 00:17:24,600
This guy does it the way
he wants to do it.
482
00:17:24,602 --> 00:17:27,295
Order in, a red curry
salmon hot pot.
483
00:17:27,297 --> 00:17:30,631
Fusion Asian, it's not like
what you typically
would think of.
484
00:17:30,633 --> 00:17:31,883
Reuben banh mi up.
485
00:17:31,959 --> 00:17:33,885
The bison banh mi
is amazing.
486
00:17:33,961 --> 00:17:37,805
It's a very thin-cut bison
sandwich with a spicy
aioli on it.
487
00:17:37,882 --> 00:17:39,390
The fries
is my favorite part.
488
00:17:39,392 --> 00:17:40,475
We're gonna start
with the brine
489
00:17:40,551 --> 00:17:41,851
for a bison pastrami.
490
00:17:41,895 --> 00:17:43,311
-Equal salt and sugar?
-Yep.
491
00:17:43,313 --> 00:17:45,730
Star anise, whole black
pepper, coriander,
492
00:17:45,732 --> 00:17:47,607
ground mustard seed,
Chinese trinity,
493
00:17:47,683 --> 00:17:50,318
ginger, garlic and scallion,
and some curing salt.
494
00:17:50,320 --> 00:17:52,153
-So, we're gonna brine it?
-[Marshall] Ten to 12 days.
495
00:17:52,155 --> 00:17:53,154
-Then what's gonna happen?
-Dry rub it.
496
00:17:53,231 --> 00:17:54,480
What's in the dry rub?
497
00:17:54,557 --> 00:17:56,866
Coriander, clove, cinnamon,
granulated garlic,
498
00:17:56,868 --> 00:17:58,785
onion powder, cumin,
star anise, salt,
499
00:17:58,787 --> 00:18:02,246
sugar, red chili powder, chili
flakes and whole black pepper.
500
00:18:02,248 --> 00:18:03,915
Blend, and then
I'm gonna rub it down.
501
00:18:03,917 --> 00:18:05,041
[Guy] You're gonna
smoke this?
502
00:18:05,076 --> 00:18:06,793
[Marshall] 225,
about six hours.
503
00:18:06,869 --> 00:18:10,379
Cool it down, and then braise
for another hour and a half.
504
00:18:10,423 --> 00:18:12,006
Cool it down again,
and it'll be ready to slice.
505
00:18:12,008 --> 00:18:13,282
[Guy] What else
we gonna make?
506
00:18:13,284 --> 00:18:15,384
Pork pate. Parsley,
a house-cured bacon,
507
00:18:15,428 --> 00:18:17,345
sweated onion,
chicken livers.
508
00:18:17,380 --> 00:18:18,805
[Guy] Chicken livers
I'm fine with. Beef liver...
509
00:18:20,600 --> 00:18:22,141
Ground pork,
makrut lime leaf.
510
00:18:22,143 --> 00:18:24,310
-Do you have your own tree?
-Uh, no, I wish.
511
00:18:24,312 --> 00:18:26,604
-I have mine.
I'll send you leaves.
-I love it.
512
00:18:26,606 --> 00:18:28,898
Panko bread crumbs,
garlic, sage leaf,
513
00:18:28,900 --> 00:18:30,608
ground white pepper
and cayenne.
514
00:18:30,610 --> 00:18:33,152
-Mix it by hand,
then put it in the processor.
-[Guy] Okay.
515
00:18:33,229 --> 00:18:35,530
You wrap the plastic
over the top, then foil it,
516
00:18:35,606 --> 00:18:37,824
and then it goes
into a water bath
for a couple of hours.
517
00:18:37,900 --> 00:18:39,242
-[Guy] What temp in the oven?
-250.
518
00:18:39,285 --> 00:18:40,743
What else are we gonna
make for this dish?
519
00:18:40,745 --> 00:18:43,121
House made kimchi,
usually called mak kimchi.
520
00:18:43,123 --> 00:18:44,664
-Of course it's your kimchi.
-M-A-K.
521
00:18:44,666 --> 00:18:46,031
-Mak.
-Yeah.
522
00:18:46,033 --> 00:18:47,500
Okay, so we're gonna get
some salt and some water.
523
00:18:47,502 --> 00:18:49,293
We've got radishes.
524
00:18:49,295 --> 00:18:53,089
[Marshall] Scallion, carrot,
daikon, red bell pepper,
napa cabbage
525
00:18:53,091 --> 00:18:55,133
and then we're gonna
mix it all with the brine.
526
00:18:55,135 --> 00:18:56,342
Let it sit overnight,
527
00:18:56,419 --> 00:18:58,302
drain it off,
add the spices,
528
00:18:58,304 --> 00:19:00,513
kelp powder, cayenne,
ginger and garlic.
529
00:19:00,515 --> 00:19:02,390
And how many days are
you gonna go after
it gets this mix?
530
00:19:02,425 --> 00:19:04,350
-Five days,
room temperature.
-Yeah. Got it.
531
00:19:04,427 --> 00:19:06,519
-Let's get into the bread.
Where's the bakery?
-Right here.
532
00:19:06,521 --> 00:19:08,354
We started out
with a starter yeast,
533
00:19:08,431 --> 00:19:10,565
high gluten flour,
and then all-purpose flour.
534
00:19:10,600 --> 00:19:11,724
We let that rise,
535
00:19:11,726 --> 00:19:13,442
and then the next day
we knead it down.
536
00:19:13,486 --> 00:19:15,236
-We do this all by hand.
-Yes, it's all by hand.
537
00:19:15,238 --> 00:19:16,970
Are you a glutton
for punishment?
538
00:19:16,972 --> 00:19:19,198
[Marshall] Then we're
gonna let it rise again.
Not exactly.
539
00:19:19,200 --> 00:19:21,033
And after that we start
to portion it out.
540
00:19:21,035 --> 00:19:22,869
Then we're gonna
proof it again.
541
00:19:22,871 --> 00:19:24,912
-[Guy] Then in the oven
at what temp?
-550.
542
00:19:24,914 --> 00:19:28,291
Fifty minutes on one side,
then pull it out, rotate it.
Done.
543
00:19:28,293 --> 00:19:31,043
I've filled it. So, you've
toasted the bread both sides.
544
00:19:31,045 --> 00:19:34,714
Kimchi on our bison pastrami.
Swiss cheese on both sides...
545
00:19:34,716 --> 00:19:36,007
[Guy] You hit the pate.
546
00:19:36,083 --> 00:19:38,134
...and then we've got
a spicy Russian dressing.
547
00:19:38,178 --> 00:19:40,761
The fries are ridiculous.
What is it? Sambal?
548
00:19:40,763 --> 00:19:42,305
Sambal, honey and lime.
549
00:19:43,349 --> 00:19:44,740
They are very unique.
550
00:19:44,742 --> 00:19:46,809
I think that's what Donabe
means, it's very unique.
551
00:19:48,813 --> 00:19:50,313
That's one of the most
interesting sandwiches
552
00:19:50,315 --> 00:19:52,773
I've tried
in the last five years.
553
00:19:52,775 --> 00:19:53,691
The flavors...
554
00:19:55,111 --> 00:19:56,235
...they don't stop.
555
00:19:56,312 --> 00:20:00,072
Rich, smoky, salty, crunchy,
556
00:20:00,074 --> 00:20:03,159
spicy, creamy, repeat.
557
00:20:03,161 --> 00:20:05,244
The pastrami from the bison,
outstanding.
558
00:20:05,246 --> 00:20:08,831
The kimchi, the crunch
and the richness of the pate,
dynamite.
559
00:20:10,001 --> 00:20:12,126
Every month, you have
to send me three of these now.
560
00:20:12,128 --> 00:20:13,836
I'll trade you
for the lime leaves.
561
00:20:13,838 --> 00:20:15,963
God, I got off easy
on that deal.
562
00:20:16,040 --> 00:20:17,840
All right,
we've got a banh mi.
563
00:20:17,884 --> 00:20:20,218
The pork pate really
complemented the bison.
564
00:20:20,253 --> 00:20:21,886
The kimchi is really fresh.
565
00:20:21,888 --> 00:20:24,931
It's just a sucker punch
of a flavor, and it's awesome.
566
00:20:24,933 --> 00:20:26,807
Egg rolls, lollipops.
567
00:20:26,809 --> 00:20:28,434
Donabe is just
food for the soul.
568
00:20:28,511 --> 00:20:30,728
Dude, you have so much talent,
this is crazy!
569
00:20:30,730 --> 00:20:32,563
You don't have to sell
anything else now.
570
00:20:32,565 --> 00:20:34,440
Just make the sandwich
and the noodles.
571
00:20:34,442 --> 00:20:37,485
Well done, buddy.
It's like next level.
572
00:20:37,487 --> 00:20:39,946
So, that's it for this edition
of Diners, Drive-Ins and Div
573
00:20:39,948 --> 00:20:41,239
but don't you worry,
there's funky joy.
574
00:20:41,241 --> 00:20:42,982
It's all over this country.
575
00:20:42,984 --> 00:20:46,410
-And I'll be looking
for you next time on...
-[all] Triple D.
576
00:20:46,412 --> 00:20:47,995
[cheering and applauding]
577
00:20:48,790 --> 00:20:51,791
Oh, my gosh,
I can't even bleed.
578
00:20:51,793 --> 00:20:54,585
Dude, the napkins
are so wet and comfortable.