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00:00You know, people are asking me all the time,
00:02hey, guy, that one joint you checked out in that one city
00:04when you were doing Triple D, how are they doing?
00:07You know, I don't know.
00:07We should check it out.
00:11Over the years, I've seen and tasted it all.
00:13This is ridiculous, dude.
00:15But it turns out it was only the beginning,
00:17because Triple D joints have been blowing up,
00:19and we're going back to see what's cooking.
00:23Like on this trip.
00:24Come on down, folks.
00:26All kinds of funkiness is in the house.
00:29This may be like the capital of Flavortown.
00:32There's an unexpected Mexican in Massachusetts.
00:35I have to give it a little, ooh.
00:38Burgers with a surprise inside in Minneapolis.
00:41The Mount Vesuvius of cheese that comes gushing out of this thing.
00:46And a musical mastermind in Syracuse.
00:48He makes things happen on a keyboard
00:50that most people can't make on 10 instruments combined.
00:52Still busted loose.
00:54You've taken it and exploded it with his whacked out waffles.
00:58That is funkin' ridiculous.
01:01Familiar faces, new places, and more off-the-hook flavors.
01:06This is Triple D Nation.
01:13On the road to Flavortown, I say it all the time.
01:16If it's funky, I'll find it.
01:18And I did in Syracuse, New York back in 2012.
01:22In fact, this place was so funky, they could only name it one thing.
01:26You know I love funkin' waffles.
01:31Plating chicken and waffles right now.
01:32The crowd here, it's everyone.
01:34Business people during lunchtime, it's people late night watching concerts.
01:37Everybody loves a waffle.
01:39I got a banana bread Belafonte ready.
01:41This is amazing.
01:42What you can do with a waffle, and they're just phenomenal.
01:44Hey, how's that chicken, fellas?
01:46As good as always?
01:47It's really obvious to see why Guy wants to hang out with Adam so much,
01:50because he's just such a fun, positive energy kind of guy.
01:53All exuding from Adam Gold, who decided to pair a breakfast classic with his band.
02:01We threw parties, and we said, you know, we gotta feed people something.
02:04Okay, hey, we're having a jam.
02:05I heard the thunder from miles away.
02:07We're having some Vista Funk.
02:08We're gonna light it up.
02:09And at 1.30, bring waffle makers.
02:13That's the ticket.
02:14The whole place just reeks of Belgian waffles.
02:17The music's filling up your ears.
02:18When we talk about legendary people on Triple D,
02:24you cannot have more legendary than Adam.
02:27He makes things happen on a keyboard that most people can't make on ten instruments combined.
02:32On top of it, he still makes awesome waffles.
02:34Savory waffles, and breakfast waffles, and lunch waffles, and fried chicken and waffles.
02:38I got two chicken and waffles ready to go.
02:40Get the chicken and waffles, it's fantastic.
02:43The batter is for the...
02:44For the waffle.
02:45But we're also gonna use the batter for the chicken.
02:47Sounds like chicken and waffles to another level.
02:48We're gonna whisk these egg whites till they're a bit foamy.
02:50And now we're gonna mix the buttermilk and the egg whites.
02:53We're gonna whisk the yolks a bit.
02:54Yolks and the butter together into the rest of the wet mix.
02:57Dry time.
02:58We're gonna start with all-purpose white flour.
03:00Sugar, salt, and the baking powder.
03:03Okay?
03:04Put the wet in the dry mix.
03:05And now the waffle batter's ready to go.
03:08We're gonna make some fried chicken wings.
03:10Marinate the wings in buttermilk?
03:11That's right.
03:12We're gonna let it soak overnight.
03:13Next up, we're gonna make a dredge.
03:14Organic AP.
03:15Some breadcrumbs, paprika, cayenne, garlic powder, kosher salt, black pepper.
03:21Time to batter these wings.
03:23We're gonna take this buttermilk batter, throw them in the dredge, and now we're gonna drop
03:28it.
03:29We're gonna drop a butt.
03:30Drop a what?
03:31A butt.
03:32Short for buttermilk.
03:33Drop a butt!
03:34There we go.
03:35And we're gonna spin her.
03:36Wow.
03:37Look how nice that looks.
03:39I'm gonna go with this.
03:42Kind of like double fisting it.
03:44Yes.
03:45The waffle's dynamite.
03:47Nice and crisp.
03:48The fried chicken is sweet, crispy, spicy.
03:51I'm glad you like it.
03:53Here's a couple chicken waffles for you guys.
03:55It's like a taste odyssey here.
03:57Every time you come in here, there's a new twist on something, and it's like a spinning
04:00record.
04:01You just wanna pick something off and hear a new jam.
04:02Topping the Reuben waffle.
04:03Let's talk about what you made me.
04:04This is a classic.
04:05It is your Reuben waffle.
04:06Oh, the old Reuben waffle.
04:07The old Reuben waffle.
04:08It's essentially an open-faced Reuben.
04:11So we make a pumpernickel waffle batter.
04:13Because everybody's out there making pumpernickel batter.
04:15And we use some of our amazing ground coffee in there.
04:20The coffee kick in this is pretty whacked.
04:22I mean, it definitely accentuates it.
04:24And what is this on top of it?
04:26Sauerkraut.
04:27Cabbage and salt.
04:28And we let those pack and sit in a mason jar for three weeks.
04:32Corned beef melted Swiss.
04:35That's the thickest piece of corned beef.
04:37You know, we figured we'd make it nice and thick for you, you know?
04:39We wanna give them like a big meal.
04:41You're ridiculous.
04:42And we got our special Flavortown Thousand Island dressing.
04:46We make that from scratch.
04:47Mayo, ketchup, some pickles in there.
04:50This is delicious.
04:51You've taken it to the next level.
04:53Reuben waffle.
04:54The Reuben was wonderful.
04:55The rye and the waffle.
04:57The meat, perfect texture.
04:58The sauerkraut.
04:59Oh.
05:00I got a banana bread Belafonte for you.
05:02Give me the update.
05:03We opened up a new location downtown San Francisco.
05:05Got it.
05:06And a full liquor bar at the restaurant now.
05:07And a big dance floor for 200 people.
05:09Why wouldn't you?
05:10And we have a food truck.
05:11And a food truck.
05:12Yeah.
05:13And a band.
05:14I love it.
05:15We hope that you're gonna take it and run with it.
05:17What you've done with it is you've taken it and you've exploded it.
05:21Oh, yeah.
05:22And coming up, the dynamite dishes keep blowing up.
05:25Funkin' deliciousness.
05:26With wild waffle flavor bombs.
05:28Little gogi waffle.
05:29The waffle's made out of fried rice.
05:31This might be one of the funkiest things we've ever tried.
05:33Yes.
05:37I'm in Syracuse, New York, hanging out with my buddy Adam Gold,
05:40who I first met in 2012 at his concert venue slash restaurant,
05:44Funkin' Waffles.
05:45Is Funkin' everything that you're doing?
05:47Yeah.
05:48I've got a few business cards in my wallet.
05:49Really?
05:50Yeah.
05:51So you have your own band.
05:52What's your band called?
05:53Sophista Funk.
05:54For us, music and food have always gone together.
05:57Which is exactly the attitude I was looking for when I hit him up for another one of my projects.
06:02Give it up for the house band.
06:04This is Sophista Funk.
06:05Guys, grocery games.
06:08Guys, grocery games.
06:10It, it, it, it, it, it's time to cook.
06:13Man, you do it all.
06:14Playing a great band.
06:15Make some killer chicken and waffles.
06:17As creative as you are as a musician, you are equally as whacked out as a cook.
06:24Got your jive turkey waffle.
06:26I love the jive turkey.
06:27It's just like Thanksgiving dinner.
06:28We're gonna make the jive turkey.
06:30And that starts out with our stuffing batter.
06:32Some cubed up bread.
06:33Celery.
06:34A little caramelized onion.
06:35I got our eggs.
06:36And rosemary.
06:37Kosher salt.
06:38A little bit of chicken broth.
06:40Fresh ground pepper.
06:41Spin this thing around.
06:42So this is gonna go in waffle maker.
06:43That's right.
06:44Load that up.
06:45In so many ways, weird.
06:47Weird can be cool.
06:48We got some turkey right here.
06:50Got it.
06:51Alrighty.
06:52This guy's ready to go.
06:53Look at this thing.
06:54Let's throw some of this turkey on there.
06:55Let's get some of these mashed potatoes.
06:56My mouth is firing up.
06:58Let's get a little bit of gravy on it.
06:59We're gonna throw some cranberry sauce.
07:02Mmm.
07:03That is funkin' ridiculous.
07:05Dude, that has changed Thanksgiving for me forever.
07:07Jive turkey's ready?
07:08This is one of my favorites.
07:10Awesome.
07:11They give you a little cranberry on the side.
07:12The Thanksgiving waffle is the bomb.
07:15But you didn't stop just at Thanksgiving.
07:17You just continue to create.
07:18What's this next one?
07:19You're looking at a bulgogi waffle.
07:21So this is a fried rice waffle topped with Korean barbecue pulled pork.
07:25It's outrageous.
07:26Probably the best thing we've ever put out of our kitchen.
07:28No.
07:29Well, anytime you say bulgogi, I'll get down with it.
07:31Okay.
07:32So what do you do?
07:33You take fried rice, and then you do what you normally do and throw it in the waffle maker.
07:36Exactly.
07:37The texture of the rice when you get it into that waffle iron is so toothsome.
07:41The bulgogi is delicious.
07:43We're doing a take on bulgogi.
07:44It's typically beef, but we make this one with the pulled pork.
07:47In our bulgogi sauce, we have water, ketchup, garlic powder, hoisin, soy sauce, vegetable oil,
07:54sesame oil, rice vinegar, and sriracha.
07:58Sauce that pulled pork with the bulgogi.
08:01We've got the pulled pork, the sunny side of egg, some more bulgogi sauce.
08:05The sriracha cream sauce fits in perfectly.
08:08There's dynamite.
08:09Bulgogi waffle.
08:10The fried rice is very good.
08:12Pulled pork is awesome.
08:13Got the sweetness from the bulgogi sauce with the saltiness of the pork and then that creamy, rich egg yolk.
08:19I think this is my favorite now.
08:20Chicken waffles.
08:21What I love is that it's simple, straightforward, tons of flavor, and you don't really have an idea that it's come out of just a funky little joint that has just a bunch of waffle makers.
08:32This may be like the capital of Flavortown.
08:34Come on down, folks.
08:35I love it, buddy. I love it.
08:36Up next, there's massive Mexican flavor.
08:42I ate that out of a shoe.
08:43Still firing things up in Massachusetts.
08:46Dude, that is smoking hot.
08:48We've been coming here for over 10 years.
08:49It's like a hidden gem.
08:51So I'm here in Alston, Massachusetts, about three miles from downtown Boston.
09:00Now, listen, I love coming to the East Coast.
09:02What do I get?
09:03I get clam chowder.
09:04I get lobster rolls, clam cakes, tacos, tostadas.
09:07You need...
09:08Wait a second.
09:09Tacos, tostadas?
09:10You heard that right.
09:11And that's exactly what I found here in 2014.
09:14And the New England-style Mexican coming out of this joint, I mean, it was lights out.
09:18And these days, they've made room for even more fan favorites.
09:21This is Lone Star Taco Bar.
09:27We got carnitas for the bar.
09:29This restaurant is a neighborhood staple.
09:31It's very unique.
09:32Teresa Fundido Taco.
09:33We've been coming here for over 10 years.
09:35It's like a hidden gem.
09:36You're having dinner, and all of a sudden, I walks through the door.
09:39That was, like, the coolest.
09:41So your favorite item on the menu?
09:42I love the guacamole.
09:43The food is consistent.
09:44It's always good quality.
09:45You know you're gonna get a great meal.
09:47That's because co-owners Max Toasty and Aaron Sanders had a passion for this kind of cuisine
09:52from the very beginning.
09:54I was obsessed with Mexican food.
09:56One of my good buddies used to call me the Mexican.
09:58The food here all tastes really fresh.
10:00Really great combination of flavors.
10:02The menu hasn't so much changed as it has expanded.
10:05The classics are all pretty much still on the menu.
10:08Barbacoa taco.
10:09Barbacoa is definitely one of my favorites I've ever had.
10:12What do you got for me?
10:13Beef barbacoa.
10:14We're gonna make a taco out of it.
10:15Marinate for the brisket.
10:16Brown sugar.
10:17Brown sugar.
10:18Salt.
10:19Mustard powder.
10:20Cumin.
10:21Some ground coriander.
10:22Ground garlic.
10:23Habanero chili.
10:24Super hot.
10:25Ancho chili.
10:26Black pepper.
10:27And cinnamon?
10:28Yes, sir.
10:29And a can of beer.
10:30So we're gonna mix this up.
10:31We're gonna add it to the brisket.
10:32For at least a day.
10:34Okay, so we're going to the smoker.
10:35What kind of wood?
10:36I agree.
10:37Four hours.
10:38Smoke for flavor, not for cooking.
10:39So the next step?
10:40Build an easy little braise.
10:41We've got chopped onion.
10:42Garlic.
10:43Crushed tomatoes.
10:44Cilantro sprigs.
10:45Some beef stock.
10:46That you made?
10:47Indeed we did.
10:48Insert indeed we did.
10:49And certainly indeed we did.
10:50I'm still working on the language part.
10:51Oh listen, I'm having such a hard time with English language every day.
10:54This is ready to go in the oven.
10:56325.
10:57Four hours come out.
10:58After you shred it, leave it in its jus.
11:01Exactly.
11:02We've got our avocado crema.
11:03Nice and sour creamy and limey.
11:05Our barbacoa.
11:06Grated cotilla cheese.
11:08And then we made some pickled red onion.
11:10So you're not skipping on the size.
11:14Dude, that is smoking hot.
11:16It's got everything.
11:17Mmm!
11:18The barbacoa's been on the menu since we started.
11:20And it's a big fan favorite.
11:22The food is very unique.
11:24It's fresh.
11:25They always have different dishes coming out.
11:26Veracruz fish.
11:27The Veracruz is the newest fish taco.
11:30That's definitely one of my favorites.
11:31We seasoned the fish with a little brown sugar.
11:34Some paprika.
11:35Coriander.
11:36Garlic powder.
11:37Cumin.
11:38Ground fresh ancho powder.
11:40Salt and black pepper.
11:41And a little bit of habanero powder.
11:44And then it's seared skin side down.
11:46Take the fish off the grill.
11:48Put it on our homemade tortillas.
11:49It's real easy.
11:50Masa.
11:51Water.
11:52Gotta have a little salt.
11:53A good amount of salt too.
11:54Okay.
11:55Doctor.
11:56We've got our...
11:57I have the patient ready.
11:58Tortillador.
11:59Is that what it's called?
12:00It is.
12:01I have to give it a little...
12:02Ooh.
12:03We take our house-made tortillas.
12:05A little spread of the avocado crema.
12:08It's a nice little blend of fresh avocados seasoned with jalapenos, fresh lime, cilantro,
12:14a touch of our favorite hot sauce, salt and pepper.
12:16And we puree it real smooth.
12:18Top it off with Napa cabbage.
12:22A little of our salsa quemata, which is a highly charred salsa.
12:25We use grilled red onion, serranos, poblanos, and then we blend that with some canned tomatoes,
12:30cilantro, fresh lime juice, cumin, some garlic, salt, and blend it nice and smooth.
12:37And then a squeeze of fresh lime.
12:39Veracruz fish tacos.
12:40Fresh fish.
12:41I had a crispy cabbage to kind of like break it up a little bit.
12:45Super refreshing with the salsa quemata.
12:47What's your favorite thing on the menu?
12:48Chicken rancheros, tastillos.
12:49And yourself?
12:50I generally always get the corn.
12:52Oh!
12:53Corn, you say?
12:54Corn, I say.
12:55Grilled street corn in the window.
13:00A little bit of the mayo and a little bit of the cheese and a little bit of the lime coming through there.
13:03This is real Mexican street food.
13:05Grilled street corn.
13:06I love the corn.
13:07That is something you come back for.
13:09Street corn was always a great seller, but it was on every table after that.
13:15What I love is that they have a variety of things to choose from.
13:18So many different kinds of tacos, so many different sauces.
13:21Eat that out of a shoe.
13:22Shoe tostada.
13:23Shoe tostada.
13:24Shoe tostada.
13:25Food is like always consistent, delicious.
13:27Mushroom masada taco is one of my favorites.
13:30The mushroom masada is sort of a grilled preparation.
13:32The portobello mushrooms we marinate with ancho chilies, garlic cloves, a little salsa
13:38magi, cider vinegar, oregano, cumin, salt and pepper.
13:42We pour that over the mushrooms, toss them until they're totally covered, put them on a sheet pan,
13:47and we pop them in the oven at 400 degrees for about 30 minutes.
13:51When they're cool, we slice them.
13:53They go on the flat top, and we add the poblano and onion until it's asada, which is nice and charred.
13:58We take our house-made corn tortillas, the avocado crema, the mushrooms, poblano and onion,
14:03some sliced crunchy napa cabbage, a little touch of salsa matcha, and then salsa tomatillo darbol for some kick.
14:10Mushroom asada tacos.
14:12It's not a straightforward taco.
14:14It's a lot of flavors.
14:15The sauces take it to another level.
14:18If people of Boston understand how real deal this is, where are you going to go?
14:24I mean, you better get a bigger place.
14:26After Triple D, it was just nonstop.
14:29We expanded Lone Star.
14:31It gave us a great opportunity to serve more guests and take advantage of our outdoor seating.
14:35The more the merrier, the more space, the more people.
14:37It's one of the best spots in the neighborhood.
14:39I don't like it at all.
14:40I'm going to continue to not like this over the entire commercial that's coming up.
14:46And coming up, there's even more for me to dive into.
14:49Sure is a ton of flavor.
14:50Yep.
14:51Like a stuffed burger in Minneapolis.
14:53All the love on the inside.
14:54Amped up with a true blue spit.
14:56Look at that.
14:58I'd like to float on that burger to flavor town.
15:00Now, when Triple D rolls into Baltimore, what do we expect to find?
15:05Exactly.
15:06Blue Crab.
15:07Miami?
15:08Mofongo.
15:09So here we are in Minneapolis, St. Paul.
15:10And what are we looking for?
15:11Stuffed burgers.
15:12Also known as the Juicy Lucy.
15:13Now, lots of these places have their own versions.
15:16But this one joint I found in 2010, well, they had the Blue Sea.
15:21And it's made such a name for itself that they had to move to a bigger location.
15:25And it's made such a name for itself that they had to move to a bigger location.
15:29And open a second spot.
15:31This is the Blue Door Pub.
15:36Bob Lesuvius, ready.
15:38Blue Door has the most unique burgers out there in the Twin Cities.
15:41Mother clacker with fries.
15:43Big fan of Triple D.
15:44I was really excited when Blue Door got on there.
15:46Hot chicken, Cy Tots.
15:47The food's great.
15:48Ownership is great.
15:49Everything about the restaurant is wonderful.
15:51That's all thanks to chef and owner Pat McDonough, who put his own spin on a local favorite.
15:57So there's the Juicy Lucy.
15:59There's the Juicy Lucy.
16:00Which is?
16:01A classic.
16:02That's your standard yellow cheese in the middle.
16:03But you're the Blue Sea.
16:04We're the Blue Sea.
16:05Which means?
16:06Our flagship burger is a blue cheese and garlic stuffed burger.
16:09Your flagship burger.
16:10Flagship.
16:11I'd like to float on that burger to flavor town.
16:13I was like, I wonder what would happen if you put blue cheese into a Juicy Lucy.
16:17And I was like, this is really good.
16:19The Blue Sea with Tots.
16:20The Blue Sea's excellent.
16:21And that's the one that's, you know, kind of made the whole place famous to begin with.
16:24I'm just going to ball up a couple patties here.
16:27Patty paper down.
16:28Throw that on.
16:29You haven't stuffed them yet.
16:30No.
16:31I'm going to smash them though.
16:32Okay.
16:33Feel the paper.
16:34Garlic.
16:35Blue cheese.
16:36Big ol' nugget of it.
16:37And we're going to seal it and form it.
16:38Looks like we're making a meat pupusa.
16:40Everything's on the flat top.
16:42Give it a little steam.
16:43We ready?
16:44Ready.
16:45Pickles on here?
16:46Just pickles.
16:47Just pickles.
16:48That's it.
16:49Burger here.
16:50Throw it down.
16:51No lettuce.
16:52No tomato.
16:53No mustard.
16:54No ketchup.
16:55No mayo.
16:56All the love on the inside.
16:57Look at that.
16:58I can see why the Blue Sea's so popular.
16:59I mean, it sure has a ton of flavor.
17:00Yep.
17:01The Mount Vesuvius of cheese that comes gushing out of this thing.
17:06He goes, this is like Mount Vesuvius.
17:08And I was like, think of Mount Vesuvius.
17:10Volcano, hot.
17:11I've got to come up with a spicy burger.
17:13The Mount Vesuvius, it's got some kick to it.
17:16Very delicious.
17:17Here we have our meat, which is seasoned with our same mix as we did from the first show.
17:21Put the white bread in the bowl.
17:22Then we add the buttermilk.
17:23We just want to get this down to a paste.
17:25You want me to get you a smaller fork?
17:26Yeah.
17:27I have a cocktail fork in the car I can get out here for you.
17:30Add our garlic here.
17:31Salt.
17:32Black pepper.
17:33Whoa!
17:34Steak sauce.
17:35Now we'll whisk it together.
17:36That looks good.
17:37Yeah, that's good.
17:38Just pours in, mixy mix.
17:39Ghost pepper cheese in the middle.
17:41And then one patty goes on top of the other.
17:43And we cook it about four and a half, five minutes to each side.
17:46And then here I have my spicy bacon.
17:48That bacon is a mix of cayenne, brown sugar, and black pepper.
17:52Mount Vesuvius patty, spicy bacon.
17:55And then we top that off with some fried avocados.
17:58We have our cilantro lime sauce.
18:00Now we're going to top it.
18:01And there is our Mount Vesuvius.
18:03The Mount Vesuvius is blue sea on steroids.
18:06Super spicy, but still really delicious to eat.
18:08The cilantro lime sauce kind of like gives it a little bit of a pause, you know, on the heat.
18:12But then you can jump right back in and get the ghost pepper cheese.
18:15Two blue seas down.
18:17Every burger has its own very distinct flavor.
18:20Bangkok.
18:21Pickled ginger and carrots.
18:23Yeah.
18:24And then this is the best part, the curry dipping sauce.
18:26And you just dip it in and you shove it in your mouth.
18:29So it's an Asian French dip.
18:30Yeah.
18:31All of the items that we had on the show, the Bangkok blue sea, the Gatsby, the spam bites,
18:37we could not keep in house.
18:38At one point, I thought I had spam bites because I made spam bites around the clock.
18:44There's a pickle in it and spam and cheese.
18:46It's breaded and deep fried and it's really delicious.
18:50Look at that.
18:51That's my kind of Easter egg.
18:52I don't know what to tell you.
18:57It's like a cross between a jalapeno popper and some kind of nugget.
19:01All right.
19:02Nice shot.
19:04With the popularity of the show, we only have the little pub and we quickly outgrew it.
19:07We had another restaurant open by 2012.
19:09Watching them grow and get really successful and then seeing what Triple D did in terms of making them even more well-known, it's been really cool.
19:15It's great to see them in a bigger location, have a lot more customers come through and do new things on their menu.
19:20Yellow tachos, table four.
19:22The hello tachos are tater tots loaded with pork, cheese, lettuce. It's fantastic.
19:30Here at the Blue Door, we don't do nachos with tortilla chips. We do tachos with tater tots. We like to celebrate that fluffy little pillow.
19:36We're going to make the mojo pulled pork, cilantro, garlic, salt, cumin, black pepper, clove, dried oregano, lime juice, oranges, olive oil, orange juice.
19:48Mix it up.
19:49Now we're going to add pork shoulder and I'm going to put it in the oven, 350 for about four hours.
19:54Pile them high, queso blanco right over the top.
19:57Put the pork over the queso and tater tots, shredded lettuce, corn salsa, chopped red onion, cilantro lime sauce,
20:05cotija cheese, and here we have our hella tachos.
20:08We have the hella tachos.
20:10I've had the tachos many times. This is kind of like a nachos Minnesota hot dish and it's really good.
20:17Shred pork, queso cheese, every bite is just, you get a little bit of everything.
20:21What makes this joint so good?
20:23They're so creative.
20:24I don't go anyplace else to have burgers.
20:26It's great to discover these little gems across the country. This is definitely one of them.
20:29Nice job, man.
20:30Thank you very much.
20:32Thousand Island sells the Reuben.
20:34Two mushrooms for the bar.
20:36Hot chicken, egg rolls.
20:37You never know what you're going to find when you take a spin around Flavortown.
20:40Out of this world.
20:41And they're not the only ones.
20:43We've got plenty more places to pop into next time on Triple D Nation.
20:47I'm going to drop some cayenne.
20:49Joink.
20:50Shaboink.
20:51Boink.
20:52Garlic salt.
20:54New word on this, new sound?
20:56Um, scabot lamb.
20:58I'm going to throw it.
20:59Oh!
21:00Wham.
21:01Ho!
21:02I'm going to throw it a little lamb.
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