1
00:00:01,200 --> 00:00:02,767
You know, people are
asking me all the time,
2
00:00:02,767 --> 00:00:04,000
"Hey, Guy, that one
joint you checked out
3
00:00:04,000 --> 00:00:06,000
in that one city when you
were doing Triple-D,
4
00:00:06,000 --> 00:00:07,066
how are they doing?"
5
00:00:07,100 --> 00:00:08,567
You know, I don't know,
we should check it out.
6
00:00:10,767 --> 00:00:13,567
Over the years I've seen
and tasted it all...
7
00:00:13,567 --> 00:00:15,166
This is ridiculous, dude!
8
00:00:15,166 --> 00:00:17,767
...but it turns out it was
only the beginning
9
00:00:17,767 --> 00:00:20,000
'cause Triple-D joints
have been blowing up,
10
00:00:20,000 --> 00:00:22,100
and we're going back
to see what's cooking.
11
00:00:23,266 --> 00:00:24,100
Like on this trip,
12
00:00:25,000 --> 00:00:25,967
could be on a bun...
13
00:00:25,967 --> 00:00:26,867
Cheers!
14
00:00:26,867 --> 00:00:28,000
[Guy Fieri] ...or in a bowl!
15
00:00:28,066 --> 00:00:29,367
You can tell I don't like it.
16
00:00:29,367 --> 00:00:30,000
No matter how
they're serving it...
17
00:00:30,000 --> 00:00:31,000
No matter how
they're serving it...
18
00:00:31,266 --> 00:00:33,266
Easy to just eat
the whole thing. [chuckling]
19
00:00:33,266 --> 00:00:34,567
[Guy] ...I'm trying it out.
20
00:00:34,567 --> 00:00:35,567
Mmm. What?
21
00:00:35,567 --> 00:00:37,600
Laughing at me?
22
00:00:37,667 --> 00:00:40,300
Like these old-school burgers
in Hackensack, New Jersey.
23
00:00:40,367 --> 00:00:42,867
Honestly, I could have
18 or 75 of these.
24
00:00:43,367 --> 00:00:44,433
[laughing]
25
00:00:45,100 --> 00:00:47,166
[Guy] This banger
benny in Palm Desert...
26
00:00:47,166 --> 00:00:48,700
Whoa, whoa, whoa, whoa!
27
00:00:48,767 --> 00:00:49,567
This guy's got it.
28
00:00:50,300 --> 00:00:51,667
...and this big surprise...
29
00:00:51,667 --> 00:00:53,100
Raw fish?
30
00:00:53,166 --> 00:00:54,700
...creative poke bowls
31
00:00:54,767 --> 00:00:57,066
killing it way up
in Northern California.
32
00:00:57,066 --> 00:00:59,400
That has island flavor
all day long.
33
00:01:01,500 --> 00:01:03,800
Familiar faces, new places,
34
00:01:03,867 --> 00:01:05,967
and more off-the-hook flavors,
35
00:01:05,967 --> 00:01:07,667
this is Triple-D Nation.
36
00:01:14,266 --> 00:01:16,066
So, I'm here in my
home town of Ferndale
37
00:01:16,066 --> 00:01:17,400
at the Humboldt County Fair,
38
00:01:17,400 --> 00:01:19,100
and this is where I used
to sell pretzels when I was
a kid,
39
00:01:19,166 --> 00:01:20,767
and you can find just about
every kind of food here.
40
00:01:20,767 --> 00:01:22,767
I mean, you got corndogs,
you got burgers,
41
00:01:22,767 --> 00:01:23,867
you got barbecue,
42
00:01:23,867 --> 00:01:26,000
but when I hear there's
a dude doing fresh poke,
43
00:01:26,000 --> 00:01:27,000
I gotta check it out.
44
00:01:27,066 --> 00:01:28,367
This is Big Island Kine.
45
00:01:30,266 --> 00:01:31,000
[Isaiah Yamamoto] The fish
is pretty mellow today.
46
00:01:32,567 --> 00:01:34,767
{\an8}Big Island Kine is
the best poke
47
00:01:34,767 --> 00:01:36,367
{\an8}I've had on the mainland.
48
00:01:36,367 --> 00:01:38,300
[Yamamoto]
Sweet Heat and two sides.
49
00:01:38,367 --> 00:01:42,000
I've always loved sushi,
so, I had to try it.
50
00:01:42,000 --> 00:01:44,200
Chopped up fish,
tons of bold flavor.
51
00:01:44,266 --> 00:01:46,767
-[Yamamoto] Do you like poke?
-[customer] Yeah, I love poke.
52
00:01:46,767 --> 00:01:49,166
The line's always long,
but it's super worth it.
53
00:01:49,166 --> 00:01:53,066
[Guy] And it's a direct line
to owner Isaiah Yamamoto's
kind of poke,
54
00:01:53,066 --> 00:01:55,100
straight from his home
state of Hawaii.
55
00:01:55,100 --> 00:01:56,867
[customer] Thank you!
56
00:01:56,867 --> 00:01:58,266
[Guy] Poke's one of my
favorite things in the world.
57
00:01:58,266 --> 00:01:59,500
Yeah.
58
00:01:59,500 --> 00:02:00,000
I mean hands down one of my
favorite things in the world.
59
00:02:00,000 --> 00:02:01,000
I mean hands down one of my
favorite things in the world.
60
00:02:01,266 --> 00:02:02,600
Do people know what poke is?
61
00:02:02,667 --> 00:02:04,300
{\an8}Maybe a little less
than 50-50.
62
00:02:04,367 --> 00:02:06,266
Do they walk up
and go, "Raw fish?"
63
00:02:06,266 --> 00:02:07,600
-Yeah. Yeah.
-Really?
64
00:02:07,667 --> 00:02:08,900
"I don't get it,
and it's not cooked?"
65
00:02:08,900 --> 00:02:10,867
[Yamamoto] They ask that
question over and over,
66
00:02:10,867 --> 00:02:12,600
like, "There's nothing
else, it's just raw fish."
67
00:02:12,667 --> 00:02:14,100
"You don't do anything?"
I'm like, "No!"
68
00:02:14,166 --> 00:02:16,200
I want to really, like,
represent where I'm from,
69
00:02:16,266 --> 00:02:18,200
it's how we do it
on the island.
70
00:02:18,266 --> 00:02:20,400
Spicy Hawaiian,
kimchi cucumbers.
71
00:02:20,467 --> 00:02:23,567
I was a little skeptical
at first, but it's delicious.
72
00:02:23,567 --> 00:02:25,767
[Guy] How many different
pokes? I see a whole
setup here.
73
00:02:25,767 --> 00:02:27,000
I have four.
74
00:02:27,066 --> 00:02:28,900
Grilled traditional
spicy Hawaiian.
75
00:02:28,967 --> 00:02:30,000
-With mayonnaise?
-Yeah.
76
00:02:30,066 --> 00:02:31,000
Shoyu Aloha, so,
the shoyu ahi poke
77
00:02:32,767 --> 00:02:33,700
-that you find everywhere.
-Ginger...
78
00:02:33,767 --> 00:02:34,934
What's this one?
79
00:02:34,934 --> 00:02:36,367
[Yamamoto] This is, uh,
my California Dreamin,
80
00:02:36,367 --> 00:02:38,100
and then this one
is my Sweet Heat.
81
00:02:38,166 --> 00:02:39,000
A double Sweet Heat.
82
00:02:39,000 --> 00:02:40,266
[Yamamoto] Two Sweet Heat.
83
00:02:40,266 --> 00:02:42,200
My favorite is the Sweet
Heat. I really like it.
84
00:02:44,667 --> 00:02:45,800
All right, what are we making?
85
00:02:45,800 --> 00:02:47,066
[Yamamoto] We're gonna
make the Sweet Heat.
86
00:02:47,066 --> 00:02:48,000
Crowd favorite for sure.
87
00:02:48,000 --> 00:02:50,100
Here we have
the tuna that I use.
88
00:02:50,166 --> 00:02:51,567
I don't like my cubes too big.
89
00:02:51,567 --> 00:02:53,166
Some people in Hawaii,
they like what they call
90
00:02:53,166 --> 00:02:54,367
the...size,
91
00:02:54,367 --> 00:02:56,066
you know, where it just
fills your whole mouth.
92
00:02:56,066 --> 00:02:57,467
I'm not about that,
93
00:02:57,467 --> 00:02:59,767
I like mine a little
bit more bite size.
94
00:02:59,767 --> 00:03:00,000
[Guy] All right, so,
cube this up,
95
00:03:00,000 --> 00:03:01,000
[Guy] All right, so,
cube this up,
96
00:03:01,467 --> 00:03:03,100
and what is this? You said
this was the Sweet Heat?
97
00:03:03,100 --> 00:03:05,166
[Yamamoto] Yes, sir.
98
00:03:05,166 --> 00:03:07,967
Right, now what we're
gonna do is melt the sugar
into the soy sauce.
99
00:03:07,967 --> 00:03:08,800
Got it.
100
00:03:08,867 --> 00:03:10,000
-I try and use...
-Natural sugar?
101
00:03:10,066 --> 00:03:11,200
-Organic sugar.
-Got it.
102
00:03:11,266 --> 00:03:13,600
And next the, uh, habaneros?
103
00:03:13,667 --> 00:03:14,767
[Yamamoto] Yeah,
the habaneros.
104
00:03:14,767 --> 00:03:15,967
-'Kay.
-For a little bit of a kick.
105
00:03:15,967 --> 00:03:17,367
-And that's it.
-A lot of flavor.
106
00:03:17,367 --> 00:03:18,900
All right, so, we'll cook
this down, how long's
this gonna cook?
107
00:03:18,967 --> 00:03:20,767
Uh, just for 20, 30 minutes.
108
00:03:20,767 --> 00:03:23,166
-Okay.
-Wanna extract the flavor,
some of the spice.
109
00:03:23,166 --> 00:03:24,133
Right.
110
00:03:24,133 --> 00:03:25,400
-We strain out
the habaneros...
-Okay.
111
00:03:25,467 --> 00:03:27,066
Okay, so they're not floating
around in there. Got it.
112
00:03:27,066 --> 00:03:28,367
[Yamamoto] And then
let it cool.
113
00:03:28,367 --> 00:03:30,000
All right, so,
put it together.
114
00:03:30,000 --> 00:03:30,100
All right, so,
put it together.
115
00:03:30,100 --> 00:03:31,000
That's the reduced
soyu habanero sugar.
116
00:03:33,166 --> 00:03:35,000
-Uh-huh.
-Cooled down.
117
00:03:35,000 --> 00:03:36,400
Some of this oyster sauce.
118
00:03:36,467 --> 00:03:38,166
Sesame oil.
119
00:03:38,166 --> 00:03:40,500
And some sriracha for a little
bit of extra kick,
120
00:03:40,567 --> 00:03:42,200
you know, different type
of spice there.
121
00:03:42,266 --> 00:03:44,100
How many gallons of this
do you think you make a week?
122
00:03:44,100 --> 00:03:45,667
Ooh, at least five.
123
00:03:46,200 --> 00:03:47,367
-That's great.
-Yeah.
124
00:03:47,367 --> 00:03:48,567
-That's some volume.
-Yeah.
125
00:03:48,567 --> 00:03:49,867
How many pounds of fish are
you going through in a week?
126
00:03:49,867 --> 00:03:52,700
About 180.
127
00:03:52,767 --> 00:03:54,667
[Guy] So, this is over
the top of the tuna.
128
00:03:54,667 --> 00:03:55,567
Over we go.
129
00:03:55,567 --> 00:03:57,000
Little bit of green onion.
130
00:03:57,000 --> 00:03:58,000
Sesame seeds.
131
00:03:58,000 --> 00:04:00,000
[Yamamoto] Gotta be
toasted for that extra...
132
00:04:00,000 --> 00:04:00,266
[Yamamoto] Gotta be
toasted for that extra...
133
00:04:00,266 --> 00:04:01,000
-[Guy] Nuttiness? I got ya.
-[Yamamoto] Yeah.
134
00:04:02,066 --> 00:04:04,166
So, you let this marinate
for 30 minutes and we're
good to go.
135
00:04:04,166 --> 00:04:06,066
[Yamamoto] Yeah.
136
00:04:06,066 --> 00:04:07,567
[Guy] All right, so, let's
talk about the California.
137
00:04:07,567 --> 00:04:08,667
What's in the California?
138
00:04:08,667 --> 00:04:10,200
I do my special house mayo.
139
00:04:10,266 --> 00:04:12,367
Mayo, sesame oil,
140
00:04:12,367 --> 00:04:15,100
my sweet soy sauce mixture
with sugar in the soy sauce.
141
00:04:15,100 --> 00:04:17,166
-[Guy] Right.
-Get that all together.
142
00:04:17,166 --> 00:04:18,667
Add our tuna.
143
00:04:18,667 --> 00:04:21,400
We've got some
red crab, real crab.
144
00:04:21,467 --> 00:04:23,266
We've got some cucumber
and we got some avocado.
145
00:04:23,867 --> 00:04:25,266
Give that a nice mix.
146
00:04:25,266 --> 00:04:27,166
Let is set for 20
or 30 minutes,
147
00:04:27,166 --> 00:04:28,266
and you're good to go.
148
00:04:28,266 --> 00:04:29,767
All of these get
served with...
149
00:04:29,767 --> 00:04:30,000
-[Yamamoto] Just
standard white rice.
-[Guy] 'Kay.
150
00:04:30,000 --> 00:04:31,000
-[Yamamoto] Just
standard white rice.
-[Guy] 'Kay.
151
00:04:31,166 --> 00:04:33,100
And then, uh,
some...on the rice...
152
00:04:33,100 --> 00:04:34,400
-[Guy] Got it.
-...'cause, you know,
we gotta do that.
153
00:04:35,700 --> 00:04:37,166
Loving that!
154
00:04:37,166 --> 00:04:38,367
Here we go,
that's it right there.
155
00:04:41,200 --> 00:04:42,800
I've never seen
that poke before,
156
00:04:42,867 --> 00:04:44,800
-the California Dreamin.
-[Yamamoto] Yeah.
157
00:04:44,867 --> 00:04:46,567
You can tell I don't like it.
158
00:04:47,967 --> 00:04:49,166
That one's nice and light.
159
00:04:49,867 --> 00:04:51,400
It's delicious.
160
00:04:51,467 --> 00:04:52,667
[Yamamoto] California Dreamin.
161
00:04:52,667 --> 00:04:54,467
The California Dreamin,
the creaminess
162
00:04:54,467 --> 00:04:57,166
and the sauce that he puts
on it, tastes really good.
163
00:04:57,166 --> 00:04:59,166
[Yamamoto]
Spicy Hawaiian, Cali Dreamin.
164
00:04:59,166 --> 00:05:00,000
Mmm, I like the sauce
on that one.
165
00:05:00,000 --> 00:05:01,000
Mmm, I like the sauce
on that one.
166
00:05:01,166 --> 00:05:03,166
[Guy] But this right here,
bud, the Sweet Heat,
167
00:05:03,900 --> 00:05:06,367
not over-soyed,
not over-sugared,
168
00:05:06,367 --> 00:05:07,767
not over-sesame oiled.
169
00:05:08,667 --> 00:05:10,367
-It's got really good balance.
-Ah.
170
00:05:10,367 --> 00:05:12,000
And you can get the tuna,
this tastes like
171
00:05:12,767 --> 00:05:13,967
I'm in Hawaii.
172
00:05:13,967 --> 00:05:15,867
I gotta tell you I'm
not on the island...
173
00:05:16,900 --> 00:05:19,100
...that has island
flavor all day long.
174
00:05:19,100 --> 00:05:20,300
That means the world.
175
00:05:20,967 --> 00:05:22,066
Outstanding, man.
176
00:05:22,066 --> 00:05:23,133
You're the real deal.
177
00:05:23,867 --> 00:05:26,266
[Yamamoto] Regular poke
bowl, Sweet Heat.
178
00:05:26,266 --> 00:05:28,767
The fish is fresh,
it has sweet to it
179
00:05:28,767 --> 00:05:30,000
and just a little bit
of a spice, little tangy.
180
00:05:30,000 --> 00:05:31,000
and just a little bit
of a spice, little tangy.
181
00:05:31,667 --> 00:05:32,934
Tastes good.
182
00:05:32,934 --> 00:05:36,367
It's habanero spice,
kinda just hits you
in the tongue,
183
00:05:36,367 --> 00:05:39,300
and it's easy to just
eat the whole thing.
[chuckling]
184
00:05:41,567 --> 00:05:43,467
Why? 'Cause I'm not,
like, telling you?
185
00:05:43,467 --> 00:05:44,767
'Cause I've almost
eaten the whole thing?
186
00:05:44,767 --> 00:05:46,100
Is that why you guys
are laughing at me?
187
00:05:46,767 --> 00:05:48,000
And how about your side today?
188
00:05:48,867 --> 00:05:50,066
What sides do you have?
189
00:05:50,066 --> 00:05:52,467
[Yamamoto] We got
the mac salad, the wakame...
190
00:05:52,467 --> 00:05:53,867
-[Guy] Seaweed salad.
-[Yamamoto] Yeah.
191
00:05:53,867 --> 00:05:57,367
Kimchi cucumber, and the spicy
imitation crab salad.
192
00:05:57,367 --> 00:05:59,166
-The...it's a pollock fish?
-Yes.
193
00:05:59,166 --> 00:06:00,000
[Guy] 'Kay. I like it.
194
00:06:00,000 --> 00:06:00,567
[Guy] 'Kay. I like it.
195
00:06:00,567 --> 00:06:01,000
My favorite sides
are the crab salad
196
00:06:03,166 --> 00:06:04,500
and the kimchi cucumber.
197
00:06:04,567 --> 00:06:06,300
-Kimchi cucumbers, yeah?
-Yes.
198
00:06:06,367 --> 00:06:08,800
I like the cucumber salad.
It's a little spicy also.
199
00:06:08,867 --> 00:06:10,767
[Yamamoto] Mac salad.
200
00:06:10,767 --> 00:06:12,967
I love the fact that
they have mac salad
201
00:06:12,967 --> 00:06:15,100
you can have on the side,
I think it pairs great.
202
00:06:16,467 --> 00:06:20,166
I have converted quite a few
non-raw fish eaters.
203
00:06:20,166 --> 00:06:22,000
-I would think so.
-Oh, 100%.
204
00:06:22,066 --> 00:06:24,467
It's simple, and to think
you don't complicate it.
205
00:06:24,467 --> 00:06:25,867
-Mmm-hmm.
-Just do it right.
206
00:06:25,867 --> 00:06:29,367
It's definitely some
of the best raw fish
I've ever had.
207
00:06:29,367 --> 00:06:30,000
One of my favorite meals.
208
00:06:30,000 --> 00:06:30,767
One of my favorite meals.
209
00:06:30,767 --> 00:06:31,000
Do you want some
seasoning on the rice?
210
00:06:32,467 --> 00:06:34,100
There's a little menu,
211
00:06:34,100 --> 00:06:37,266
but you have everything you
want in those couple options.
212
00:06:37,266 --> 00:06:38,567
I couldn't ask
for anything else.
213
00:06:38,567 --> 00:06:41,367
It's something that this
area really needed.
214
00:06:41,367 --> 00:06:43,700
Where are you typically
when you're not at
a street fair?
215
00:06:43,767 --> 00:06:45,166
[Yamamoto] Well,
I'm in Eureka, California,
216
00:06:45,166 --> 00:06:46,600
right off of Myrtle Street.
217
00:06:46,667 --> 00:06:48,567
That's where I started,
still there.
218
00:06:48,567 --> 00:06:50,867
You're kind of like
the poke ambassador.
219
00:06:50,867 --> 00:06:52,767
[Yamamoto laughing]
220
00:06:52,767 --> 00:06:54,200
[Guy] You know, you set
up anywhere that you can get
the message out, you do it.
221
00:06:54,266 --> 00:06:56,000
Yeah, you know,
I love good food,
222
00:06:56,066 --> 00:06:58,200
and I love giving people
good food, that's what
I'm all about.
223
00:06:58,266 --> 00:07:00,000
-Awesome job.
Awesome job, my friend.
-Thank you. Thank you.
224
00:07:00,000 --> 00:07:00,066
-Awesome job.
Awesome job, my friend.
-Thank you. Thank you.
225
00:07:03,100 --> 00:07:04,800
[Guy] Coming up
in Hackensack, New Jersey,
226
00:07:04,867 --> 00:07:07,767
a diner that totally
delivered in 2008!
227
00:07:07,767 --> 00:07:10,266
You can tell which
one the rookie made.
228
00:07:10,266 --> 00:07:12,500
It's still flipping those
out-of-bounds burgers...
229
00:07:12,567 --> 00:07:14,667
-Burgers from heaven.
-Heavenly burgers.
230
00:07:14,667 --> 00:07:16,767
{\an8}...you can eat
by the truckload.
231
00:07:16,767 --> 00:07:18,967
{\an8}-I start 1, 4, 8, 13...
-[chuckling]
232
00:07:18,967 --> 00:07:20,567
{\an8}-...so, yeah, I go with that.
-I like the way you count.
233
00:07:23,567 --> 00:07:25,567
{\an8}Back in the early days
of Triple-D,
234
00:07:25,567 --> 00:07:28,567
{\an8}and I'm talking, like,
early, early, like 2008,
235
00:07:28,567 --> 00:07:31,166
I did a one-day diner tour
236
00:07:31,166 --> 00:07:33,266
all over New Jersey.
237
00:07:33,266 --> 00:07:35,600
Lunchtime, so we're headed
north to Hackensack,
238
00:07:35,667 --> 00:07:37,500
to a diner that's
a burger joint,
239
00:07:37,567 --> 00:07:39,367
and I mean a burger joint.
240
00:07:39,367 --> 00:07:43,266
And that's exactly
what it still is.
This is White Manna.
241
00:07:47,667 --> 00:07:49,367
[Ronny Cohen]
Here you go, John,
two cheeseburgers.
242
00:07:49,367 --> 00:07:51,266
The White Manna
is a piece of Americana,
243
00:07:51,266 --> 00:07:51,474
{\an8}exactly what Triple-D's
all about.
244
00:07:51,474 --> 00:07:52,000
{\an8}exactly what Triple-D's
all about.
245
00:07:53,166 --> 00:07:56,800
It always catches my eye
when I drive past here,
the best burgers in Jersey.
246
00:07:56,867 --> 00:08:00,066
It's not a fast food place,
this is the real deal.
247
00:08:00,066 --> 00:08:01,367
{\an8}[Guy] Really real deal.
248
00:08:01,367 --> 00:08:03,367
This place has been
filled with burgers
249
00:08:03,367 --> 00:08:05,066
since the 1940s.
250
00:08:05,066 --> 00:08:07,367
And not much has changed,
251
00:08:07,367 --> 00:08:11,300
even after Ronny Cohen
and his brother
took it over in 1986.
252
00:08:11,367 --> 00:08:14,100
[Cohen]
Everything is the same,
that's why people like it.
253
00:08:14,166 --> 00:08:17,266
{\an8}Everything change around us,
White Manna didn't
change anything.
254
00:08:17,266 --> 00:08:19,967
-Now, where did
the name come from?
-Burgers from Heaven.
255
00:08:19,967 --> 00:08:21,474
-Heavenly burgers.
-Yes.
256
00:08:21,474 --> 00:08:21,667
-Heavenly burgers.
-Yes.
257
00:08:21,667 --> 00:08:22,000
-Onions on the cheeseburger?
-[woman] Yes.
258
00:08:23,567 --> 00:08:27,200
I love the burgers, small,
slider type with onions.
259
00:08:27,266 --> 00:08:29,867
You can see it being
made right in front of you
while you wait.
260
00:08:29,867 --> 00:08:32,467
[Cohen] We get chopped meat
delivered every morning.
261
00:08:32,467 --> 00:08:33,300
Some good-looking
chopped meat.
262
00:08:33,300 --> 00:08:35,567
Show me this
little thing you did.
263
00:08:35,567 --> 00:08:38,567
-[Guy] Ooh.
-I grab a piece,
and then I... that's it.
264
00:08:38,567 --> 00:08:40,300
[Guy] And now,
how many of these will
you make in a day?
265
00:08:41,266 --> 00:08:43,767
Well, we roll about, uh,
800 to 1,000.
266
00:08:43,767 --> 00:08:46,000
-And then sometimes
you get some--
-A week?
267
00:08:46,767 --> 00:08:47,800
A day.
268
00:08:47,867 --> 00:08:49,600
Today, we do about 1,200.
269
00:08:49,667 --> 00:08:51,066
-Now what do we do?
-This is a single.
270
00:08:52,266 --> 00:08:53,600
And this is a double.
271
00:08:54,600 --> 00:08:56,400
-[Guy] Two of them stacked up.
-[Cohen] Yes.
272
00:08:56,467 --> 00:08:59,767
-[Cohen] Some sliced onions,
we slice them every day.
-That's thin.
273
00:08:59,767 --> 00:09:01,667
-[Guy] Oh, right into
the patty.
-Right into the patty.
274
00:09:03,400 --> 00:09:06,200
-[Guy] The cheese.
-The cheese, the bun on top.
275
00:09:06,266 --> 00:09:09,000
So when the onions
are cooking, the moisture
that's coming out of those,
276
00:09:09,000 --> 00:09:10,700
and then the moisture
that's coming out of the meat,
277
00:09:10,767 --> 00:09:12,166
steams the bun
and the cheese melts,
278
00:09:12,166 --> 00:09:13,667
-all in the same
little package.
-Exactly.
279
00:09:14,867 --> 00:09:17,000
[Guy] Okay, so you pick it up,
put the top off it.
280
00:09:17,900 --> 00:09:19,867
-[Guy] Oh-ho!
-There you go.
281
00:09:23,767 --> 00:09:25,567
-[woman 1] Ooh, look at this.
-[woman 2] Wow.
282
00:09:25,567 --> 00:09:27,867
-[woman 3] Flip it.
-Just press it in,
push it out.
283
00:09:27,867 --> 00:09:29,667
-Press it...
-Yeah, that's it.
284
00:09:29,667 --> 00:09:32,200
You can tell which one
the rookie made.
285
00:09:32,266 --> 00:09:34,767
Squish-o bun, or nice bun.
286
00:09:34,767 --> 00:09:35,900
-Cheers. [chuckles]
-Cheers.
287
00:09:39,967 --> 00:09:42,867
Fresh made,
in front of you. Honestly?
288
00:09:42,867 --> 00:09:44,400
I could have
18 or 75 of these.
289
00:09:44,467 --> 00:09:46,166
-[laughs]
-[woman laughs]
290
00:09:47,266 --> 00:09:49,400
-Three hamburgers, Ross.
-[man 1] Thank you.
291
00:09:49,467 --> 00:09:50,834
[man 2] Delicious.
292
00:09:50,834 --> 00:09:51,474
[man 1]
They're tiny hamburgers,
so you have to order
293
00:09:51,474 --> 00:09:52,000
[man 1]
They're tiny hamburgers,
so you have to order
294
00:09:52,967 --> 00:09:54,667
four or five, minimum.
295
00:09:54,667 --> 00:09:56,000
[Guy] How many
we have in a day?
296
00:09:56,066 --> 00:09:57,767
-Uh, two doubles, two singles.
-Just two more.
297
00:09:57,767 --> 00:10:01,200
Well, actually,
I couldn't pace myself,
I still had 1, 4, 8, 13,
298
00:10:01,266 --> 00:10:02,467
-so yeah, about that.
-I like the way you count.
299
00:10:03,567 --> 00:10:05,767
-[Guy] Ha! Look at that.
-[man 1] Two bites.
300
00:10:05,767 --> 00:10:07,367
-That's a two-biter.
-Look at that.
301
00:10:07,367 --> 00:10:08,500
Two cheeseburgers.
302
00:10:08,567 --> 00:10:11,266
Right after the show,
business got much busier.
303
00:10:11,266 --> 00:10:12,900
Lot of traffic out there.
304
00:10:12,967 --> 00:10:15,300
We cook as fast as we can.
It's amazing.
305
00:10:15,367 --> 00:10:16,800
[man] Cheese fries.
306
00:10:16,867 --> 00:10:18,000
Always eat here for lunch.
307
00:10:18,000 --> 00:10:20,567
Cheeseburgers, hamburgers.
308
00:10:20,567 --> 00:10:21,474
Of course, everyone comes in
for hamburgers here.
309
00:10:21,474 --> 00:10:22,000
Of course, everyone comes in
for hamburgers here.
310
00:10:23,066 --> 00:10:26,000
I come in
for a steak sandwich,
311
00:10:26,066 --> 00:10:27,100
the flavor's amazing.
312
00:10:29,400 --> 00:10:31,100
[Cohen] This steak
is about five ounces.
313
00:10:31,100 --> 00:10:32,100
We're gonna add the onions.
314
00:10:32,100 --> 00:10:34,467
Using the Spanish onions,
they're sweet.
315
00:10:34,467 --> 00:10:36,767
We put salt, pepper,
flip it over.
316
00:10:36,767 --> 00:10:38,166
Two slices of cheese.
317
00:10:38,166 --> 00:10:39,700
We put the rolls on top,
318
00:10:39,767 --> 00:10:42,400
so it's gonna steam
from the top and grill
from the bottom.
319
00:10:44,367 --> 00:10:47,000
Right on a plate.
We're gonna cut it in half.
320
00:10:48,400 --> 00:10:49,867
Gonna add the pickles,
321
00:10:49,867 --> 00:10:51,474
and you got White Manna
steak sandwich.
322
00:10:51,474 --> 00:10:52,000
and you got White Manna
steak sandwich.
323
00:10:53,467 --> 00:10:55,166
-One steak, no cheese.
-[man] Thank you.
324
00:10:55,166 --> 00:10:57,000
Steak sandwich is incredible.
325
00:10:57,000 --> 00:10:59,500
[woman] It's really juicy,
and the melty cheese on top.
326
00:10:59,567 --> 00:11:01,166
My favorite
is the grilled onions.
327
00:11:01,166 --> 00:11:03,500
[man]
It's kinda like a Philly,
no mushrooms.
328
00:11:03,567 --> 00:11:05,000
But I love
the caramelized onions here.
329
00:11:05,000 --> 00:11:05,867
[Cohen] Two steaks.
330
00:11:08,300 --> 00:11:09,667
Two double cheese with onions.
331
00:11:09,667 --> 00:11:11,500
Since I came,
we didn't change much.
332
00:11:11,567 --> 00:11:13,000
Simple is good.
333
00:11:13,000 --> 00:11:16,400
You just need the onions,
the cheese, fresh, good meat,
334
00:11:16,467 --> 00:11:19,166
and a good roll,
and you're ready to go.
335
00:11:19,166 --> 00:11:21,474
You're putting on a show,
you're talking to people,
you're making great food.
336
00:11:21,474 --> 00:11:22,000
You're putting on a show,
you're talking to people,
you're making great food.
337
00:11:22,867 --> 00:11:24,500
People love you.
Everywhere you go...
338
00:11:24,567 --> 00:11:27,166
-[Guy] Everybody knows you.
-They recognize you.
And it's fun.
339
00:11:27,166 --> 00:11:28,767
-[all applauding]
-Oh, thank you, thank you.
340
00:11:32,100 --> 00:11:34,767
[Guy] Up next, a popular
spot in Palm Desert...
341
00:11:34,767 --> 00:11:37,100
-[Guy] Oh, this is good?
-Kind of nice.
342
00:11:37,100 --> 00:11:40,300
{\an8}[Guy]
...with breakfast options
that are both savory...
343
00:11:40,367 --> 00:11:41,867
{\an8}It just creates
a perfect bite.
344
00:11:41,867 --> 00:11:42,867
{\an8}[Guy] ...and sweet.
345
00:11:42,867 --> 00:11:44,100
{\an8}That's ridiculous.
346
00:11:44,100 --> 00:11:45,567
{\an8}Wow.
347
00:11:46,600 --> 00:11:48,066
{\an8}Being lost in the desert,
348
00:11:48,066 --> 00:11:49,166
{\an8}not ideal.
349
00:11:49,166 --> 00:11:50,867
{\an8}But being lost in Palm Desert,
350
00:11:50,867 --> 00:11:52,667
as long as I'm
looking for food,
351
00:11:52,667 --> 00:11:55,066
I could get down without
asking for directions.
352
00:11:55,066 --> 00:11:58,100
And that's just
what happened in 2017,
353
00:11:58,166 --> 00:12:00,266
at a strip mall on El Paseo.
354
00:12:00,266 --> 00:12:02,100
Hey, excuse me, excuse me.
355
00:12:02,100 --> 00:12:04,600
Can you tell me where
Wilma & Frieda's is?
356
00:12:05,667 --> 00:12:08,000
That way? Thank you.
357
00:12:08,000 --> 00:12:09,967
Fortunately, I found my way,
358
00:12:09,967 --> 00:12:12,400
and since then,
they've opened a second spot
359
00:12:12,467 --> 00:12:14,300
on another second floor,
360
00:12:14,367 --> 00:12:15,705
this time in Palm Springs.
361
00:12:15,705 --> 00:12:16,000
this time in Palm Springs.
362
00:12:16,367 --> 00:12:18,000
This is Wilma and Frieda.
363
00:12:22,767 --> 00:12:24,367
[chef] Two eggs over easy
in the window.
364
00:12:24,367 --> 00:12:26,266
Wilma and Frieda's
is the place to be.
365
00:12:26,266 --> 00:12:28,100
{\an8}Everything is from scratch.
366
00:12:28,100 --> 00:12:29,400
{\an8}[chef] Blackberry
French toast up.
367
00:12:29,467 --> 00:12:31,166
I was on the original episode.
368
00:12:31,166 --> 00:12:34,500
I was able to let people know
what a great spot it was.
369
00:12:34,567 --> 00:12:37,767
Comfort food,
but with a delectable twist.
370
00:12:37,767 --> 00:12:40,400
[chef] Mustard chicken
sandwich ready, with tots.
371
00:12:40,467 --> 00:12:43,166
The food's amazing.
We used to drive
to Palm Desert
372
00:12:43,166 --> 00:12:44,367
specifically to eat there.
373
00:12:44,367 --> 00:12:45,705
So when they opened
a Palm Springs location,
374
00:12:45,705 --> 00:12:46,000
So when they opened
a Palm Springs location,
375
00:12:46,467 --> 00:12:47,667
we were just doing backflips.
376
00:12:47,667 --> 00:12:49,800
[Guy] And it was
that enthusiasm
377
00:12:49,867 --> 00:12:53,467
that convinced Kelly McFall
and her brother Kreg Alexander
378
00:12:53,467 --> 00:12:55,000
to open their second location.
379
00:12:55,000 --> 00:12:57,166
We knew we wanted
a bigger place,
380
00:12:57,166 --> 00:12:58,467
{\an8}and we fell in love
with this location.
381
00:12:58,467 --> 00:13:00,266
{\an8}It's right in the heart
of Palm Springs.
382
00:13:00,266 --> 00:13:01,967
{\an8}So what is the restaurant?
What do you guys do?
383
00:13:01,967 --> 00:13:03,500
{\an8}-[Kelly McFall]
Uh, it's breakfast and lunch.
-[Guy] Okay.
384
00:13:03,567 --> 00:13:05,500
{\an8}Uh, Wilma and Frieda
is our two grandmothers.
385
00:13:05,567 --> 00:13:08,567
-[Guy] Are your grandmas
still with you?
-No. They passed away.
386
00:13:08,567 --> 00:13:10,166
-Did they know
about the naming?
-Wilma did.
387
00:13:10,166 --> 00:13:11,400
That's why it's Wilma
and Frieda.
388
00:13:11,467 --> 00:13:12,867
Yes. We had
to put Wilma first.
389
00:13:12,867 --> 00:13:15,467
-[Guy] Scratch made?
-Ninety-nine percent
of everything
390
00:13:15,467 --> 00:13:15,705
is done from scratch.
391
00:13:15,705 --> 00:13:16,000
is done from scratch.
392
00:13:16,767 --> 00:13:20,000
[man] From breakfast,
lunch, and then
393
00:13:20,066 --> 00:13:22,567
amazing homemade pastries
394
00:13:22,567 --> 00:13:24,400
that you wish you knew
how to make at home.
395
00:13:24,467 --> 00:13:26,400
[chef] Breakfast
blueberry tart.
396
00:13:26,467 --> 00:13:29,700
I had the breakfast tart,
and it was so delicious.
397
00:13:29,767 --> 00:13:32,967
So today we're making
the Wilma and Frieda
breakfast tart.
398
00:13:32,967 --> 00:13:35,767
-Okay, let's get into it.
-We're gonna start
with the blueberry compote.
399
00:13:35,767 --> 00:13:38,400
[chef]
I got fresh blueberries,
lemon juice,
400
00:13:38,467 --> 00:13:40,000
and granulated sugar.
401
00:13:40,066 --> 00:13:41,166
[Guy] Gonna let
that cook down?
402
00:13:41,166 --> 00:13:43,500
In the meantime,
we're gonna make a slurry.
403
00:13:43,567 --> 00:13:45,700
-[Guy] Okay.
-So this is cornstarch
and water.
404
00:13:45,767 --> 00:13:46,000
-There we go.
-It's gonna get thick,
405
00:13:47,567 --> 00:13:51,767
and then it's gonna cool down,
and we're gonna use that
in our breakfast tart.
406
00:13:51,767 --> 00:13:53,567
-We're gonna make
the dough now? Awesome.
-Yes.
407
00:13:53,567 --> 00:13:56,667
All-purpose flour,
sugar, kosher salt,
408
00:13:56,667 --> 00:13:58,700
nutmeg, some vanilla extract,
409
00:13:58,767 --> 00:14:01,000
shortening, and butter.
410
00:14:01,066 --> 00:14:02,800
-So we're making gravel.
-Yes.
411
00:14:02,867 --> 00:14:05,166
And we have ice water.
So this is all
gonna pool together
412
00:14:05,166 --> 00:14:08,200
and we're gonna roll it out.
413
00:14:08,266 --> 00:14:11,667
-All right. And then we're
going to use a pastry cutter.
-Time to party.
414
00:14:12,400 --> 00:14:13,900
[chef] Now we go
the other way.
415
00:14:13,967 --> 00:14:15,705
And this is where
the blueberry compote
comes in.
416
00:14:15,705 --> 00:14:16,000
And this is where
the blueberry compote
comes in.
417
00:14:17,066 --> 00:14:21,367
And we take one more piece
and some egg wash,
then we paint it.
418
00:14:21,367 --> 00:14:24,367
-[Guy] Ooh, okay.
-And use a pastry
crimper here.
419
00:14:24,367 --> 00:14:25,767
-[Guy] That's gonna
glue it shut.
-Yes.
420
00:14:25,767 --> 00:14:27,500
-[Guy] What are we
baking these at?
-350.
421
00:14:27,567 --> 00:14:28,900
-[Guy] How long?
-Ten minutes,
422
00:14:28,967 --> 00:14:30,367
and we're gonna pull it out,
put milk on it,
423
00:14:30,367 --> 00:14:31,767
and put it back in
for ten minutes.
424
00:14:31,767 --> 00:14:32,800
-And that creates the glaze?
-Yes.
425
00:14:32,867 --> 00:14:35,567
-[Guy] Dig it.
-This is our frosting here.
426
00:14:35,567 --> 00:14:37,667
Whoa, whoa, whoa, whoa!
What happened?
427
00:14:37,667 --> 00:14:39,400
[chef] This is the sprinkles.
428
00:14:39,467 --> 00:14:41,000
We finish it
with powdered sugar
429
00:14:41,000 --> 00:14:42,567
and some fresh blueberries.
430
00:14:47,867 --> 00:14:49,367
[Guy] That's ridiculous.
431
00:14:49,367 --> 00:14:52,266
It's like shortbread meets
awesome pie crust
432
00:14:52,266 --> 00:14:54,100
meets a morning
breakfast tart.
433
00:14:55,166 --> 00:14:56,500
Wow!
434
00:14:56,500 --> 00:14:59,300
That's the one that's
the best seller
in the whole place.
435
00:15:01,367 --> 00:15:03,367
[man] Zucchini spirals
with eggs in the window!
436
00:15:03,367 --> 00:15:05,867
The food never disappoints.
It's amazing.
437
00:15:05,867 --> 00:15:08,567
Different combinations
of things that you wouldn't
necessarily expect,
438
00:15:08,567 --> 00:15:09,667
but then once you get them,
you're like,
439
00:15:09,667 --> 00:15:11,100
"Why didn't I think
of that before?"
440
00:15:11,166 --> 00:15:12,367
[Eddie] Bangers on rings.
441
00:15:12,367 --> 00:15:15,000
Onion rings, and then
you put the banger on it
442
00:15:15,000 --> 00:15:15,705
with the egg and the sauce.
443
00:15:15,705 --> 00:15:16,000
with the egg and the sauce.
444
00:15:17,567 --> 00:15:18,800
A marriage made in heaven.
445
00:15:18,867 --> 00:15:20,367
Bangers and rings ready.
446
00:15:22,166 --> 00:15:23,667
Now we're gonna start
doing the onion rings.
447
00:15:23,667 --> 00:15:26,300
{\an8}We do cut onions like
about an inch thick.
448
00:15:26,367 --> 00:15:27,667
We put 'em in water and ice,
449
00:15:27,667 --> 00:15:29,967
just to mellow out
the taste of the onion.
450
00:15:29,967 --> 00:15:31,166
First, we're gonna put
the panko in,
451
00:15:31,166 --> 00:15:34,100
Old Bay seasoning,
onion powder, garlic powder,
452
00:15:34,166 --> 00:15:35,400
and some salt and pepper.
453
00:15:35,400 --> 00:15:37,867
We're gonna mix it,
so now we're gonna grab
the onion,
454
00:15:37,867 --> 00:15:39,900
we're gonna add it to
the buttermilk and egg,
455
00:15:39,967 --> 00:15:43,000
dump it in here,
and we're just gonna start
covering the onion ring.
456
00:15:43,066 --> 00:15:44,200
We cook 'em in the fryer...
457
00:15:45,400 --> 00:15:45,705
...and now we're ready
for those bangers and rings.
458
00:15:45,705 --> 00:15:46,000
...and now we're ready
for those bangers and rings.
459
00:15:47,266 --> 00:15:50,667
Put the English muffin,
and then we're gonna do
a cheddar chicken broth.
460
00:15:50,667 --> 00:15:51,367
Put it on the plate.
461
00:15:53,266 --> 00:15:55,100
Add a poached soft egg.
462
00:15:55,166 --> 00:15:57,300
We're drizzling some
nice, homemade Hollandaise.
463
00:15:57,367 --> 00:15:58,867
We're gonna add
a Micro Chef's Blend,
464
00:15:58,867 --> 00:16:00,900
and those are
the bangers and rings.
465
00:16:00,967 --> 00:16:02,567
And here I have
your bangers and rings.
466
00:16:02,567 --> 00:16:05,500
With the brats in there
and the cheese
467
00:16:05,567 --> 00:16:07,867
and the English muffin,
which is house-made,
468
00:16:07,867 --> 00:16:09,667
it's just... everything
is really good.
469
00:16:09,667 --> 00:16:11,667
When there's a perfectly
breaded onion ring
470
00:16:11,667 --> 00:16:13,367
that's crispy on the outside,
471
00:16:13,367 --> 00:16:15,705
and when it mixes in
with that poached egg
and the banger underneath,
472
00:16:15,705 --> 00:16:16,000
and when it mixes in
with that poached egg
and the banger underneath,
473
00:16:17,166 --> 00:16:18,467
it just creates
a perfect bite.
474
00:16:20,467 --> 00:16:21,367
[Guy] But coming up...
475
00:16:21,367 --> 00:16:22,500
Well played, my friend.
476
00:16:22,500 --> 00:16:25,467
I might be biting off
more than I can chew.
477
00:16:25,467 --> 00:16:26,934
[Eddie] All your blue shirts
get splashed.
478
00:16:26,967 --> 00:16:29,767
-Are you a fan of it?
-Yeah, I'm a fan
of all of your blue shirts.
479
00:16:29,767 --> 00:16:31,500
You got some issues, son.
480
00:16:31,567 --> 00:16:33,800
{\an8}And here,
every day is a holiday.
481
00:16:33,867 --> 00:16:36,166
{\an8}Amazing, and it's not
even Christmas yet.
482
00:16:39,300 --> 00:16:41,300
{\an8}We're at The Gardens
on El Paseo,
483
00:16:41,367 --> 00:16:43,100
{\an8}in Palm Desert, California,
484
00:16:43,100 --> 00:16:44,767
{\an8}and I'm looking
for this funky joint
485
00:16:44,767 --> 00:16:46,800
where a brother and sister
have teamed up
486
00:16:46,867 --> 00:16:49,967
to give you an eclectic
breakfast and lunch experience
you won't forget.
487
00:16:49,967 --> 00:16:53,200
El Paseo's kind of known
as the Rodeo Drive
of the desert.
488
00:16:53,266 --> 00:16:54,400
-Oh, this is that
kind of place.
-[both agreeing]
489
00:16:54,467 --> 00:16:56,867
We were kind of
the casual place.
490
00:16:56,867 --> 00:16:58,266
[Eddie] Chicken sandwich
for you, sir.
491
00:16:58,266 --> 00:16:59,767
It's really good food.
492
00:16:59,767 --> 00:17:01,266
That's the kind of food
they serve here.
493
00:17:01,266 --> 00:17:02,667
It's comfort food.
494
00:17:02,667 --> 00:17:03,567
[Eddie] Short rib melt!
495
00:17:03,567 --> 00:17:05,266
This short rib melt
is amazing,
496
00:17:05,266 --> 00:17:07,266
with the cheese
and the crispiness
of the bread.
497
00:17:07,266 --> 00:17:07,963
[Eddie] Short rib melt
coming up!
498
00:17:07,963 --> 00:17:08,000
[Eddie] Short rib melt
coming up!
499
00:17:08,467 --> 00:17:09,667
Give me the rundown here.
500
00:17:09,667 --> 00:17:11,367
[Eddie] So, we start out with
the boneless short rib,
501
00:17:11,367 --> 00:17:13,767
black peppercorn,
garlic clove,
502
00:17:13,767 --> 00:17:15,367
-bay leaves...
-[Guy] It's a lot
of bay leaves.
503
00:17:15,367 --> 00:17:17,266
[Eddie] ...ground thyme,
kosher salt,
504
00:17:17,266 --> 00:17:19,066
a whole gallon
of Burgundy red wine,
505
00:17:19,066 --> 00:17:21,700
-mirepoix...
-Now you're gonna get
all splashy, splashy, chef.
506
00:17:21,767 --> 00:17:23,233
[Eddie] All your blue shirts
get splashed.
507
00:17:23,233 --> 00:17:25,867
-Are you a fan of it?
-Yeah, I'm a fan of all
of your blue shirts.
508
00:17:25,867 --> 00:17:27,367
You got some issues, son.
509
00:17:27,367 --> 00:17:28,800
[Eddie] This
is a strong beef base,
510
00:17:28,867 --> 00:17:31,100
and we braise it overnight
at 250 degrees.
511
00:17:31,100 --> 00:17:31,934
What are we into now?
512
00:17:31,967 --> 00:17:33,433
We are making pickled
red onions.
513
00:17:33,467 --> 00:17:36,467
-Red wine vinegar...
-[Guy] ...water, a whole bunch
of coriander...
514
00:17:36,467 --> 00:17:37,963
...black peppercorn,
crushed red pepper flakes,
515
00:17:37,963 --> 00:17:38,000
...black peppercorn,
crushed red pepper flakes,
516
00:17:38,867 --> 00:17:40,300
-bay leaf...
-[Guy] You and your bay leaf!
517
00:17:40,367 --> 00:17:41,867
-That's okay.
-It's like me
and my blue shirt!
518
00:17:41,867 --> 00:17:42,867
That... yeah!
519
00:17:42,867 --> 00:17:43,767
Kosher salt.
520
00:17:43,767 --> 00:17:44,967
I let it come to a boil.
521
00:17:44,967 --> 00:17:47,100
Onions go in,
steep for an hour
and a half.
522
00:17:47,100 --> 00:17:48,467
[Eddie] Short ribs
are finished braising.
523
00:17:48,467 --> 00:17:52,300
-That is pull apart
short rib all day long.
-[Eddie] Right?
524
00:17:52,367 --> 00:17:53,500
[Guy] Strain the jus.
525
00:17:53,567 --> 00:17:54,967
[Eddie] Blend,
mix the mirepoix.
526
00:17:55,567 --> 00:17:57,166
That is music to my ears.
527
00:17:57,166 --> 00:17:59,266
[Eddie] And I reincorporate
it back into the meat.
528
00:17:59,667 --> 00:18:01,000
Oh!
529
00:18:01,000 --> 00:18:02,166
Now, we start to make
this melt.
530
00:18:02,166 --> 00:18:03,800
-[Eddie] Typically
sourdough bread.
-[Guy] All right.
531
00:18:03,867 --> 00:18:07,100
[Eddie] Monterey Jack cheese,
six ounce portion
of short rib...
532
00:18:07,166 --> 00:18:07,963
...pickled red onions.
533
00:18:07,963 --> 00:18:08,000
...pickled red onions.
534
00:18:08,300 --> 00:18:10,500
-Saute the arugula
right behind it.
-[Guy] Got it.
535
00:18:10,567 --> 00:18:11,800
Cook it all up,
add it together.
536
00:18:16,867 --> 00:18:17,867
Short rib's tender.
537
00:18:17,867 --> 00:18:19,266
Arugula's a really nice touch.
538
00:18:19,266 --> 00:18:20,767
This guy's got it.
539
00:18:20,767 --> 00:18:22,667
[man] I got french fries
for the short rib melt.
540
00:18:22,667 --> 00:18:25,367
Our number one seller,
hands down of anything.
541
00:18:25,367 --> 00:18:27,200
{\an8}And now between
both locations,
542
00:18:27,266 --> 00:18:29,800
800 to 1,000 a week.
543
00:18:29,867 --> 00:18:33,567
To tell you the truth,
I haven't actually
had the short ribs yet,
544
00:18:33,567 --> 00:18:36,166
'cause I'm always ordering
the Christmas enchiladas.
545
00:18:36,166 --> 00:18:37,367
[Eddie] Christmas enchiladas.
546
00:18:37,367 --> 00:18:37,963
They have a red sauce
and a green sauce.
547
00:18:37,963 --> 00:18:38,000
They have a red sauce
and a green sauce.
548
00:18:39,767 --> 00:18:41,500
{\an8}We're gonna make
the roja sauce now.
549
00:18:41,567 --> 00:18:43,767
First, we're gonna put
the guajillo chilies
in the pot.
550
00:18:43,767 --> 00:18:45,100
Salt and pepper...
551
00:18:45,100 --> 00:18:47,567
Cumin brings out the texture,
and the taste
in the sauce.
552
00:18:47,567 --> 00:18:52,200
Dry oregano, garlic cloves,
water, but I like to put
chicken base in mine.
553
00:18:52,266 --> 00:18:53,767
Just to give it a little
bit more flavor.
554
00:18:53,767 --> 00:18:55,567
Then we're just gonna
put this on medium heat
555
00:18:55,567 --> 00:18:57,033
for 30 minutes.
556
00:18:57,066 --> 00:18:59,967
So after it starts boiling,
I'mma turn off the heat
a little bit,
557
00:18:59,967 --> 00:19:02,567
and we're gonna start
blending it with
the mixer blender.
558
00:19:02,567 --> 00:19:04,367
Now we're gonna make
the chile verde sauce.
559
00:19:04,367 --> 00:19:06,166
So the first step
is the tomatillos.
560
00:19:06,166 --> 00:19:07,963
Olive oil, garlic,
561
00:19:07,963 --> 00:19:08,000
Olive oil, garlic,
562
00:19:08,166 --> 00:19:11,300
jalapenos just to give it
a little spice to it,
563
00:19:11,367 --> 00:19:13,767
poblanos as well,
just to give it a kick.
564
00:19:13,767 --> 00:19:15,200
Onion, roughly chopped,
565
00:19:15,266 --> 00:19:16,467
and then salt and pepper.
566
00:19:16,467 --> 00:19:18,000
We're gonna put it
on medium heat.
567
00:19:18,066 --> 00:19:20,467
30 to 45 minutes,
and just let it reduce down.
568
00:19:20,467 --> 00:19:23,100
So it's looking ready
to put the cilantro
and start blending it.
569
00:19:26,066 --> 00:19:28,400
We're gonna pour
shredded chicken
in the chile verde now.
570
00:19:28,467 --> 00:19:29,100
Mix it...
571
00:19:30,266 --> 00:19:31,567
Tortillas on the flat top.
572
00:19:31,567 --> 00:19:33,867
I'm gonna add the chicken
on the tortilla.
573
00:19:33,867 --> 00:19:35,567
Then you just start
stacking it up.
574
00:19:35,567 --> 00:19:37,166
We're gonna add the last
tortilla on top.
575
00:19:37,166 --> 00:19:37,963
We're gonna start making
it Christmas.
576
00:19:37,963 --> 00:19:38,000
We're gonna start making
it Christmas.
577
00:19:39,066 --> 00:19:39,967
Half verde,
578
00:19:39,967 --> 00:19:41,367
and half roja.
579
00:19:41,367 --> 00:19:42,467
Homemade sour cream...
580
00:19:42,867 --> 00:19:44,066
Queso fresco...
581
00:19:44,066 --> 00:19:46,600
It comes with a sunny-side egg
on top.
582
00:19:46,667 --> 00:19:48,867
I need a runner for
these Christmas enchiladas.
583
00:19:48,867 --> 00:19:50,767
[customer 1] I can really
taste the smokiness
584
00:19:50,767 --> 00:19:52,266
from the roasted
chile peppers,
585
00:19:52,266 --> 00:19:55,266
mixed in with the tortillas
and layers
of shredded chicken.
586
00:19:55,266 --> 00:19:56,900
It's really to die for.
587
00:19:56,967 --> 00:19:58,467
[customer 2] I love
the dual sauces in there.
588
00:19:58,467 --> 00:20:01,467
The tortillas,
the egg... amazing.
589
00:20:01,467 --> 00:20:02,867
And it's not
even Christmas yet.
590
00:20:02,867 --> 00:20:04,767
Christmas enchiladas
and bangers going up!
591
00:20:04,767 --> 00:20:07,467
We knew that Guy,
his magic golden touch
592
00:20:07,467 --> 00:20:07,963
would change
everything for us.
593
00:20:07,963 --> 00:20:08,000
would change
everything for us.
594
00:20:09,266 --> 00:20:12,000
And every time
that the show airs again,
595
00:20:12,000 --> 00:20:13,767
more people wanna come.
596
00:20:13,767 --> 00:20:15,266
Roasted corn avocado salad...
597
00:20:15,266 --> 00:20:17,467
There's no other place
like Wilma and Frieda's.
598
00:20:17,467 --> 00:20:19,467
The beauty of it is,
is to see that you're
doing this,
599
00:20:19,467 --> 00:20:21,066
and to see the smiles
on your face,
600
00:20:21,066 --> 00:20:22,700
and to see the success
that you're sharing.
601
00:20:22,767 --> 00:20:24,266
I dig it! I really dig it!
602
00:20:27,266 --> 00:20:28,900
-[man] One cheesesteak
with onions.
-Thank you.
603
00:20:28,967 --> 00:20:32,300
But those aren't
the only joints
to journey back to.
604
00:20:32,367 --> 00:20:34,266
[man] The fish is primo today,
as always.
605
00:20:34,266 --> 00:20:36,100
Chilaquiles over easy,
at the window.
606
00:20:36,166 --> 00:20:37,963
'Cause the map of these
off the hook places
607
00:20:37,963 --> 00:20:38,000
'Cause the map of these
off the hook places
608
00:20:38,667 --> 00:20:39,867
keeps growing!
609
00:20:39,867 --> 00:20:41,200
There is a third stool here.
610
00:20:41,266 --> 00:20:42,066
Enjoy folks.
611
00:20:42,066 --> 00:20:43,500
It's delicious!
612
00:20:43,567 --> 00:20:46,700
And we'll be
checking out more,
next time on Triple D Nation.
613
00:20:47,900 --> 00:20:48,967
{\an8}[slamming dispenser]
614
00:20:49,700 --> 00:20:51,000
{\an8}Nice move!
615
00:20:51,066 --> 00:20:52,266
{\an8}That's, like, Fonzie, dude.
616
00:20:53,100 --> 00:20:54,667
{\an8}This is a Fonz move.
617
00:20:57,100 --> 00:20:58,200
{\an8}Yo, Cunningham!
618
00:20:58,967 --> 00:20:59,600
{\an8}Potsie!