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02:32para su vida vibrant Ethiopian cuisine,
02:34fresca Chesapeake Bay seafood,
02:36y el icono local hot dog
02:38conocido como el Half Smoke.
02:41Antes de ir a la ciudad,
02:42quiero explorar esta ciudad,
02:44y proveer D.C.
02:47no es solo política,
02:49es sobre sabor.
02:51Ahora,
02:51hoy fue brutal.
02:53Y yo uso esa palabra
02:55rather loosely.
02:56Antes de ir a la hotel,
02:58estoy parando por un buen día
02:59en un lugar legendario
03:01para saber más
03:02sobre D.C.'s
03:04signature Half Smoke.
03:10Oh, my goodness,
03:11y'all got the heat on it here.
03:12Look at this cold side.
03:19One of the big reasons
03:20this place is such a landmark
03:22is that 67 years later,
03:24it's still run
03:25by its original owner,
03:27Miss Virginia.
03:29Hi.
03:30Miss Virginia?
03:31How you doing?
03:31How you doing?
03:32My name's Braun Strowman.
03:34I am so happy to have you.
03:36So you're the brains
03:36and the beauty behind this place.
03:38Well, I was the wife of Ben,
03:39and when he proposed,
03:42the next question was,
03:44would I be willing
03:45to partner with him
03:46in a little restaurant?
03:47So all this is founded
03:48out of love.
03:49Right,
03:49and he said,
03:50open a little restaurant,
03:51all I could think about,
03:52more people for me to enjoy.
03:54And now I get to meet you.
03:56Every day,
03:57I have some new,
03:58exciting person to meet.
04:00Miss Virginia
04:00might be the sweetest
04:02little lady on the planet,
04:03and after a long night at work,
04:05but now it's Strowman
04:06with the chair.
04:08She's a sight for sore eyes.
04:10But if I'm honest,
04:11my stomach's a rumbling too.
04:13The smell in this place
04:14is incredible.
04:15If the half smokes taste
04:16half as good as they smell,
04:19I'm gonna be feeling
04:20better in no time.
04:22Where's Vita?
04:23Vita?
04:24They want somebody to show him
04:25how to cook the half smokes.
04:26So would you like to join us?
04:28Yeah.
04:29Oh, I got fit back there.
04:31Yes, you just come on around.
04:32How can you do, brother?
04:33Very nice to meet you, sir.
04:34I saw you on Fox.
04:36Come on in here.
04:37You want to take that jacket on
04:38so we can see them guns?
04:39All right, ready?
04:42Oh, my goodness.
04:45Now, many of you may be wondering,
04:47what is a half smoke?
04:48A half smoke is a signature
04:50DC hot dog made
04:52from equal parts pork and beef.
04:54They're smoked before being grilled,
04:56and they tend to be bigger
04:58and spicier than a traditional dog.
05:02So we have two kinds,
05:04spicy and original.
05:05So this one is the spicy.
05:06That's the spicy there.
05:08I like them a little crispy.
05:09Let's get this guy back here.
05:11Perfect.
05:11And then the OG here,
05:13this one looks good.
05:13As you can see,
05:14this is the busy cow joke.
05:15I'm the elephant in the room, clearly.
05:19Ben's chili half-smoked
05:20are famous in their own right.
05:22They serve them on a steamed bun
05:24topped with mustard.
05:25You need more mustard.
05:26You need more mustard.
05:27More mustard and one down the middle.
05:29Yeah, there you go.
05:31Onions, and of course,
05:32a healthy heaping
05:33of their famous chili.
05:36Bam.
05:37And that's it right there.
05:38Spicy chili half-smoked
05:39with cheese and the OG.
05:42Chili half-smoked
05:43and the French fries
05:44with the chili and the cheese sauce.
05:45It's time for you to eat.
05:51Sometimes, wrestling's not fair.
05:54The werewolf intensity!
05:56But there are perks to the job.
05:58Sure, I may have gotten
05:59the worst of it tonight.
06:01But now, I'm the one
06:03with this chili dog in my hand
06:04about to turn my whole night around.
06:06All right, going in for the OG,
06:10the chili half-smoked.
06:12Homemade house recipe sausage,
06:14homemade chili,
06:16yellow mustard,
06:17onions,
06:18on a white bun.
06:20Let's get it.
06:27Instantly just took me back
06:28to being five years old.
06:30Baseball part.
06:32Ooh, and nice,
06:32there's a little bit of spice
06:33on the backside of that.
06:35That's not even the spicy one.
06:36And not even the spicy one, right?
06:39Yeah, that's really, really nice.
06:42The snap of the sausage
06:43and stuff like that
06:44when you bite it,
06:45like, it's such an important thing.
06:47Like, I grew up German
06:48and stuff like that in Wisconsin.
06:50All the old-style butchers,
06:51all the natural casings,
06:53all that stuff.
06:53When you get that,
06:54you bite into it.
06:54You get that snap.
06:55You get that instant salt
06:56explosion in your mouth.
06:58A typical hot dog
06:59is going to have
07:00a semi-sweet and savory
07:01taste profile.
07:02But the half-smoked
07:04is completely different.
07:06You're going to taste
07:06a lot of smoked paprika,
07:08cayenne pepper,
07:09coriander,
07:10and, of course, smoke.
07:13Man, just perfect, Frank.
07:15Chili is bomb on point with it.
07:17Textbook 101 Chili Dog right here,
07:19and that's why they've been
07:20doing it for so long.
07:22Now, on to the spicy
07:23with cheese.
07:26Cheese is perfect
07:27on a spicy dog
07:28because it can actually
07:30help ease the spiciness.
07:31Ooh, nice spice in that.
07:34Look at the forehead.
07:35Get in here.
07:35The forehead's getting
07:36a little dewy.
07:37Cheese is high in fat,
07:39which binds to the spicy compounds,
07:41insulating them
07:41from your tongue,
07:42whereas drinking water
07:43just spreads the spicy compounds
07:45all around your mouth,
07:46often making it worse.
07:48How many of you think
07:49you've eaten of these
07:49in your life?
07:50Well, you know,
07:51when I was young,
07:52I could eat one a day,
07:53but at 91,
07:54you gotta go one a week.
07:55Yeah.
07:56This is the soul
07:58of Washington, D.C.
08:00Probably be the soul
08:01of America.
08:07Secret sauce?
08:08Yes.
08:08Let's see if I can figure
08:09out what's in here.
08:10It's basic.
08:11You will never figure it out.
08:13It's a mayonnaise base.
08:17Is there a little
08:17sriracha in it?
08:19There's some garlic in it.
08:20I'm impressed.
08:25That's amazing.
08:26And maybe a little lemon juice?
08:29Well, okay.
08:30I won't guess anymore,
08:32but you could just be like,
08:32no, you're wrong.
08:33You're wrong.
08:34You're wrong.
08:34You're dead wrong.
08:37That's pretty cool.
08:38I love cooking.
08:40I never make anything
08:41the same twice,
08:42because I'm in there just
08:43either mad scientist
08:45or a full-blown witch.
08:47Just throwing stuff in.
08:48Boom.
08:49Needs a little more of this.
08:51Wow.
08:51Dad needs more garlic.
08:53That's pretty good.
08:54And then we're goats.
08:56And I grew up that way, too.
08:57My mom and dad,
08:58like, they fight over
08:59who gets to cook.
08:59They're both such amazing cooks.
09:01And they said,
09:01never missed a meal growing up.
09:02We didn't have a lot,
09:03but we always went with food.
09:08Brian, you know what?
09:09Miss Virginia.
09:10I have three boys.
09:11I know, I love boys
09:12to start with.
09:14And now we have you to love.
09:16That's so cool.
09:17Yes, ma'am.
09:17So amazing to meet you.
09:19Thank you so much.
09:20Thank you, thank you, thank you.
09:21You are an angel,
09:22an absolute legend.
09:27After filling my belly
09:28with a half smoke,
09:29warming my heart
09:30with Miss Virginia,
09:31and enjoying the warmth
09:34of D.C.'s locals,
09:35thank y'all very much.
09:37Unbelievable.
09:37Thank y'all.
09:39I ran back to my hotel
09:40to ice my wounds
09:42and to get some shut-eye,
09:43where visions of half smoke
09:45danced to my head.
09:46And when I woke up,
09:48I could only think of one thing,
09:51ooze and ahs.
09:53I'm from Sheryl's Ford,
09:54North Carolina,
09:55so I'm no stranger
09:56to soul food.
09:57And from what I hear,
09:58ooze and ahs
09:59is the real deal.
10:02What's now a D.C. institution
10:04originally started
10:05over 20 years ago
10:06as a no-frills,
10:07carry-out-only spot,
10:09specializing in
10:10Southern comfort classics
10:11that kept locals
10:12coming back
10:13again and again.
10:13Oh, are you watching me
10:17wrestle on your phone
10:17right now?
10:18Smash these guys,
10:19I'm gonna smash
10:20ooze and ahs menu
10:21in a little bit.
10:22But I'm not a local.
10:25VIP.
10:26And I'm only here
10:27for one day.
10:28So I'm gonna order
10:29everything on the menu.
10:31How you doing today?
10:32My name's Q.
10:33Welcome to ooze and ahs.
10:34How can I help you?
10:34To taste everything
10:36they have to offer
10:36and determine
10:37which dish
10:38is the best of the best.
10:40It all sounds
10:41amazing.
10:43And
10:43today's my cheat meal day.
10:46All right.
10:47I'm gonna go
10:48with
10:50everything
10:52on the menu.
10:58All right.
10:59That's a big order.
11:00All right.
11:00Let's do it.
11:01All right.
11:01Let's do it.
11:01I'm feeling hungry.
11:02It's time to feed the monster.
11:03All right.
11:06I came to Washington, D.C.
11:11with the WWE to perform
11:13for over 12,000 fans.
11:17And I like to think
11:18I delivered a little smackdown
11:20before getting slammed
11:21in the Capital One Arena.
11:24But today's a new day
11:26and I'm excited
11:27to try what's been
11:28billed as some of
11:29the best soul food
11:31on the planet.
11:34To see if that's true,
11:35I ordered everything
11:37on the menu.
11:38And now I'm gonna
11:39head into the kitchen
11:40to meet the rock star chef
11:42that's cooking it
11:42all up for me.
11:44Hey, hey, hey.
11:45I'm Louvre's chef Kia.
11:46There she is.
11:47How are you, dear?
11:48I'm great.
11:48How are you?
11:49I'm doing awesome.
11:50Braun Strowman,
11:50so nice to meet you.
11:51Welcome to Us and Oz, Braun.
11:52Oh, it's such an honor.
11:54What do we got here?
11:54I heard you were gonna
11:55show me how these
11:56famous beef short ribs
11:57get prepared.
11:58That's exactly what
11:59I'm about to show you today.
12:00Let's get going.
12:00Let's go.
12:01All right.
12:01This is one of our
12:02most popular items right here.
12:03We cook them every day
12:05in-house.
12:05As you see,
12:06we get them in.
12:07Look at that.
12:07Nice.
12:08Look at the meat on that, too.
12:09Look at that.
12:09That ain't no skimp
12:10and short ribs.
12:11They come in here.
12:11You want the beef.
12:12You come to Us and Oz.
12:13You come to Us and Oz
12:15when you want the beef.
12:16Each piece is gonna
12:17give you two bones.
12:18So a double bone cut.
12:20Double bone cut.
12:23Beautiful.
12:24You know,
12:24the meat connoisseur
12:26that I am.
12:26I really appreciate
12:27the nice marble texture
12:28in that beef.
12:30I don't pretend
12:31to be an expert
12:31on a whole lot of things
12:32outside of the ring.
12:34But you don't get
12:34to be 355 pounds
12:36without knowing
12:37a little bit about food.
12:38Yeah,
12:39people are like,
12:39every once in a while,
12:40I'll eat me a filet
12:41and stuff like that,
12:42but nah,
12:42we gotta get that fat in there.
12:44And it wouldn't be soul food
12:45if it wasn't that way, right?
12:46It wouldn't be.
12:47Lots of butter,
12:48lots of salt,
12:49lots of soul.
12:50All the stuff
12:50good for your soul.
12:51There you go.
12:52The term soul food
12:54became popular
12:54in the 1960s
12:56during the Civil Rights Movement.
12:57It put a point
12:59on the idea
12:59that food feeds
13:00not just the body,
13:01but the soul.
13:03We got some red hot sauce here.
13:04Ooh.
13:05Get that in there.
13:06Spicey, spicy.
13:07Yeah.
13:07And in soul food,
13:09every bite carries
13:10the weight of history.
13:11It's a reminder
13:12of how people
13:13turn survival
13:14into celebration,
13:16hardship into heritage,
13:17and simple ingredients
13:18into something nourishing,
13:20not to mention delicious.
13:23This one right here,
13:24this is our house seasoning.
13:25House seasoning.
13:26That's the secret.
13:27That's the secret.
13:28That's the secret right there.
13:29I can definitely tell her
13:30some black pepper
13:31in that one.
13:32What is there?
13:32Maybe a little cumin in there.
13:34Mmm.
13:36Coriander.
13:37Mmm.
13:37Getting close.
13:38Getting close.
13:39All right.
13:40And then you know
13:40what we do with these?
13:42We just rub them down.
13:44Get all that seasoning
13:45worked into the meat.
13:46It's like a flavor hot tub.
13:49Sounds like he knows
13:50what he's talking about.
13:51When you get into these,
13:53what you're going to get
13:53is you're going to get
13:54a rich beef flavor.
13:56I love it.
13:56With a little bit of a kick.
13:57That's so important for me, too.
13:59Like, a lot of times, like,
14:00you don't need to
14:00over-season the meat
14:01when you're using
14:01a quality product,
14:02good beef.
14:03You want to taste that beef.
14:04I can't wait to try it.
14:05I can't wait for you to try it.
14:06Yes, ma'am.
14:06Thank you.
14:07My pleasure.
14:13I've been absolutely blessed
14:15to travel the world
14:16with WWE.
14:17And my favorite thing to do
14:18in all the cities I've visited
14:19is to eat my way through them.
14:22Because you can't judge a city
14:23without tasting its food.
14:25And I've learned
14:25that you really can't judge
14:27a restaurant
14:27unless you've tried
14:28everything on the menu.
14:31Especially a spot
14:32like Ooze and Oz,
14:33where homestyle cooking
14:34is both a reflection
14:35of the chef
14:36and the city they're in.
14:38Hey.
14:38Looking for Chef O.
14:39That's me.
14:40This place reminds me so much
14:41of the first job
14:42I ever had when I was a kid.
14:43I was 12 years old
14:44bus tables at a restaurant
14:45almost identical to this.
14:47Indeed.
14:48I peeked over the menu
14:49before I came
14:50and I saw that
14:50beef short rib on there.
14:52Tender falling off the bone.
14:54Like, suck it right up.
14:57That's it?
14:57That's it?
14:58I also like to get a sense
14:59of what the regular's like.
15:01What'd you have, young lady?
15:02I had catfish nuggets
15:03and the sweet potatoes.
15:04I love that meatloaf.
15:06Salmon.
15:07The salmon.
15:07And the cornbread.
15:09Sobo's.
15:10Catfish and grits.
15:11Love it.
15:12Because ordering everything
15:13is easy.
15:14Oh my goodness.
15:18Tasting everything
15:18is a bit harder.
15:21Zoom in on my mouth.
15:22It's watering.
15:24Salivations.
15:25But picking a favorite
15:26might be impossible.
15:28It all looks so good.
15:29I'm like,
15:30I'm getting goosebumps.
15:32I'm gonna put this right here
15:33because you need to see this one.
15:34Look at the presentation on that.
15:37And that, my friend,
15:37is our roasted turkey wings.
15:39All right, trick question.
15:40How you go about eating that?
15:42Just grab it and go.
15:44Take it right off the bone.
15:46Let's do it.
15:47Go for it.
15:47Oh man.
15:48It's hot.
15:51Woo!
15:51Look at that.
15:52Look at that.
15:53Look at that.
15:56This is phenomenal.
15:58I know you know what to say.
16:00I want to eat.
16:04To really understand
16:05what oohs and aahs
16:06is all about,
16:07I've ordered everything
16:08on the menu.
16:09Today,
16:09that's about 18 items.
16:12The turkey wings
16:13are their most popular dish.
16:16I'm most excited
16:17to try the beef ribs.
16:18But locals love the meatloaf.
16:21The only way
16:22I'll be able to pick a favorite
16:24is to try them all.
16:33I came to Washington, D.C.
16:35to wrestle.
16:38But stayed to eat.
16:41I'm at the legendary
16:42soul food spot,
16:43oohs and aahs,
16:44and I've ordered
16:44everything on the menu.
16:46So far,
16:47I've tasted the most popular dish,
16:49the turkey wings.
16:50Woo!
16:51Look at that.
16:52Look at that.
16:52Look at that.
16:53Which was definitely
16:55a showstopper.
16:56But I've still got
16:57one or two
16:58or a dozen more options
16:59to try
17:00before I can pick
17:00my favorite.
17:02Now, wrestling
17:03can be a struggle.
17:04Try as you might.
17:06Sometimes,
17:06you just can't
17:07get a decision.
17:08The words have left me
17:10for what these three
17:11are leading
17:12in the ring tonight.
17:13But trying to pick
17:15a favorite dish here
17:16might be even harder.
17:18Though,
17:19it's a lot more fun.
17:22Let's do work.
17:23Barbecue short ribs.
17:29Like Chef Kia said,
17:31you get that beef taste.
17:32It's not overpowered
17:33with the sauce.
17:34The fat,
17:34everything is rendered down.
17:35The fibers in the beef
17:37is just so tender.
17:38Again,
17:38fall off the bone.
17:39Two out of two
17:40absolute home run dishes.
17:41That's what you want
17:45in your mac and cheese.
17:48Look at that.
17:49Really nice texture
17:49on the whiting fish.
17:51Tartar sauce,
17:52I believe.
17:54Mmm.
17:54Ooh.
17:57That's different.
17:58It's like a kind
17:59of a hybrid mix
17:59between tartar sauce
18:00and tzatziki.
18:02I don't mean to eavesdrop,
18:04but I heard you just
18:04ordering the turkey wings.
18:06They did.
18:07God.
18:07I'm literally trying
18:08everything that they got
18:09on the menu right now,
18:10and I keep going
18:11back to the turkey wingers.
18:13The wings,
18:14they wouldn't.
18:15I mean,
18:15honestly,
18:16probably the short ribs.
18:19The meatloaf's
18:20really good, too.
18:21It's already eavesdropped.
18:23You're fine.
18:25Look at that boneless,
18:26skinless chicken die.
18:28That's dirty,
18:29dirty, dirty.
18:30Maple syrup
18:31on the waffle.
18:38Come on.
18:38Perfect take
18:41on an absolute
18:42soul food classic.
18:46Mmm.
18:47I feel like I need
18:48to go hug, chef.
18:52And as I'm making
18:53my way around
18:53trying to eat
18:54everything on the menu,
18:55you can really take
18:56the magnitude
18:57of how big
18:58their portions are,
18:59because I might have
18:59bitten off more
19:00than I could chew.
19:02Picking one favorite
19:05dish at a place
19:06like this
19:06is tougher
19:07than trying
19:07to put Jacob Fatu
19:08down
19:09and keep him down.
19:17Throw it in the towel.
19:19My eyes might have been
19:20just a little bit
19:22bigger than my stomach.
19:24Everything here
19:25is so good.
19:26It seems like
19:26every bite
19:27is better
19:28than the bite
19:28before it.
19:30Coming in,
19:31I had high expectations
19:32on everything,
19:33and all of it
19:33lived up to them,
19:34and then some.
19:36But there's one dish
19:37I keep coming back to
19:38that despite
19:39all the amazing
19:40flavors I've tasted,
19:42I keep craving
19:44again and again.
19:45Honestly,
19:46my favorite
19:47are the turkey wings.
19:51Turkey.
19:54Turkey, turkey, turkey, turkey.
19:56Hey,
19:57I just want y'all
19:57to know
19:58that you're appreciated
19:59and you went
20:00to a really good cause.
20:02You're just adding
20:03more bricks
20:03to the meat castle.
20:05Thank you
20:05for your sacrifice.
20:12Shakia,
20:13my belly's full.
20:14My heart's full
20:16and my soul's happy.
20:17The food has been amazing.
20:19The hospitality
20:20made me even better.
20:21We'll see you
20:21down the road.
20:22Down the road.
20:27Washington, D.C.
20:28may be known
20:29as a political powerhouse
20:30of this country,
20:31but in my opinion,
20:32its underrated food
20:33scene is the true champion.
20:36And even though
20:37I came to wrestle,
20:39I'll be coming back
20:40for the food.
20:41Come on.
20:43Because how could
20:44you not stop in
20:45for another half smoke
20:46from Ben's Chili Bowl?
20:47It ain't more mustard.
20:49It ain't more mustard.
20:50More mustard.
20:50And come on.
20:52On top of it being
20:52my favorite dish,
20:54that fall-off-the-bone
20:55turkey wing
20:56from Ooze and Oz
20:57is probably worth
20:58the flight back
20:59on its own.
21:01Overall,
21:02the D.C. food scene
21:03is a celebration
21:03of American grit
21:05and tradition.
21:05And tradition.
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