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04:51ve sonra şekilde bir konvection kusak
05:18Elok başlayacak.
05:20Ve bu en ajou.
05:21İşte böyle.
05:25Küz'e şimdi...
05:2790分 içinde...
05:28Şimdi ben onu ediyoruz.
05:31En czeka TV 90分 içinde...
05:33Demek ki.
05:35Örneğin.
05:38Örneğin.
05:40Örneğin.
05:43Örneğin.
05:45Oh my goodness, look at that.
05:46It's beautifully cooked.
05:47I wish you could smell that.
05:49It's got to be at least 135, so everyone...
05:52135 is medium rare.
05:53Yep.
05:54And then that's what goes onto the slicer
05:56and creates our deliciousness.
05:58Beautiful.
05:59Yep.
06:00Just beautiful.
06:01You run through this, right?
06:02You got this automated slicer.
06:04How old is this machine?
06:05So this would be at least 50 years old.
06:07We have originals, and two of them are in storage
06:10because all the parts are absolutely antique.
06:14Okay, so you're gonna get extra-large beef
06:16because you usually like it nice and big.
06:17Yes.
06:18So you're gonna dig on in.
06:19If you're saying dig on in, you're grabbing a hamble.
06:21My hamble's a little different.
06:23You're glad we're weighing it out.
06:24We do have to weigh it.
06:25So it's gonna be about 5 1⁄2 ounces of meat,
06:27and then you just slap it down on the steamer,
06:29and that's the button.
06:31You push it with your legs.
06:32Lean into it with your hip?
06:33I don't know where it's gonna hit you.
06:35My knee's on it.
06:36You give it a little...
06:37This is just salt.
06:38That's the only thing we do is salt.
06:40All right.
06:41And then this is the hard part.
06:42So you kind of, like, tuck it all in with the spatula
06:45as best you can,
06:47and then you're gonna put it on there.
06:49And can you imagine working lunch trash?
06:51You're way too tall for the steamer,
06:53and then you see...
06:54And I'm way too slow.
06:55See, the lime's backing up already,
06:56they'd be yelling,
06:57Braun, hurry up.
06:58We're hungry.
06:59Anyway, slip it on here.
07:00Oh, gosh.
07:01It's okay.
07:02I'm nervous.
07:03I'm actually excited.
07:04I'm trying not to eat it before I grab it.
07:05But every mess, you can dress up your mess up
07:07and make it look pretty
07:08because once everybody opens it, they don't care.
07:10And that's that.
07:11And that's that.
07:12Oh, my goodness.
07:14One thing left to do is what I do best.
07:17Eat.
07:22Mmm.
07:24This is good.
07:25This is the first day I ever ate it.
07:26Over 12 years ago,
07:27when I first came down to Florida
07:29to start training with WWE.
07:30It's amazing because it never changes.
07:32It is timeless.
07:33Like I said, you guys have captured time in a bottle,
07:37put it into a sandwich,
07:38been slinging it out here in Orlando.
07:42The thing you can't miss with this sandwich
07:44is the second you bite into it,
07:45it's the tender instead of the roast beef.
07:47Nice salt to it, not overly seasoned,
07:49so you get to taste the meat.
07:51You get that little snap of that fresh locally made bun,
07:53the cheese melted on top, the steam brings it all together.
07:56It's so nice and moist,
07:57and it's just an absolute explosion
07:59for your taste buds in your mouth.
08:01This quality, this flavor,
08:03delivered consistently every time
08:05is why I and everyone else in this area
08:07keeps coming back.
08:09It's more than a sandwich.
08:11It's Orlando history.
08:13All right, here's the kicker.
08:14Mm-hmm.
08:15How do we make one with all the meats on it,
08:18and it's called the monster?
08:20We could do it.
08:21All the meats.
08:22We do like a little bit of each.
08:23That could be the bronze sandwich on the menu.
08:25Oh, I like the bronze sandwich.
08:26Braun epic.
08:28All right, so we're gonna do something special.
08:32This has never been done before.
08:34Never been done before.
08:35Maybe be added to the beefy king menu.
08:38Mm-hmm.
08:39We have to, because Braun says so.
08:41Braun says so.
08:42I'm in Orlando, Florida, at my home away from home, Beefy King.
08:52I've been coming to this place smashing their signature hot and steamy roast beef sandwiches
08:56since I started my career with WWE.
08:59And today, it's no different.
09:01But while I'm typically not one to mess with perfection,
09:04I've asked them to whip me up something extra special.
09:07Okay, so we're gonna take a regular size of every single meat we have.
09:12We've never done this before, but we'll do anything for Braun.
09:15All right, you ready?
09:16Oh.
09:17That's a lot of meat.
09:18I don't think you can fit it on the roll, so I'm gonna do it for you.
09:21You're gonna have to fit it in your mouth, though, which might be harsh.
09:25Jesus.
09:28This is a family restaurant.
09:30You said it.
09:32That looks beautiful.
09:33I didn't know how we were gonna do it.
09:34That's what dreams are made of right there.
09:36Look at that big SOB.
09:40All right, so the first time ever the monster king here at BB King has three ounces of ham,
09:47three ounces of pastrami, three ounces of corned beef, three ounces of turkey,
09:53and three ounces of the famous roast beef,
09:56all accumulating together to right at one pound of meat.
10:01Are you ready?
10:03Because I am.
10:06I mean, look at this thing.
10:07It's the size of my head.
10:09Oh, lots.
10:10I've been doing about four bites.
10:12Oh, my goodness.
10:17So what's the consensus?
10:22I'm surprised you've never done this before.
10:24I know.
10:25This is absolutely amazing.
10:26Holy cow.
10:27Legit, everything's so juicy.
10:29Listen, the steam, the cheese, everything on top of it.
10:31Instantly when I bite into it, the pastrami right off the rip, boom,
10:34you get that heavy pastrami taste.
10:36You get a subtle corned beef on the back, real delicate turkey,
10:39the nice fat of the ham, and then that roast beef all comes together with all the meats.
10:43Like, hey, Beefy King's for real got the meats.
10:47I need a hug.
10:49I got a full belly.
10:50Yeah, you look bigger.
10:52I feel bigger.
10:53Look at that game right there.
10:55For me, Beefy King isn't about the beef.
10:58It's about family.
10:59It's my home away from home and my go-to spot every time I'm here in Orlando.
11:04It's been around for as long as it has thanks to its undeniable quality and value.
11:09It took care of me when I was just a young gun struggling to make a name for myself.
11:14And it's always here for the local community,
11:16who then reward it by coming back again and again and again.
11:21Which is exactly what I'll continue to do.
11:24But we're not done.
11:25Just as I've leveled up my career at WWE...
11:30Here is your winner and champion!
11:33...Orlando continues to level up with its food scene.
11:36Breaking new ground, evolving, bringing in new influences, exciting new chefs, and incredible cuisine.
11:43Tori Tori is an absolute hot spot when it comes to the locals here in Orlando.
11:48I've heard this place talked up so many times for their cocktails and their Japanese-inspired cuisine.
11:54It's finally an opportunity for me to get in here, check this place out, and see what they have on the menu.
12:02Tori Tori is a Japanese pub-style restaurant where the drinks are just as important to the experience as the dishes.
12:09Led by Chef Sonny, whose culinary expertise granted him a James Beard semifinalist for Best Chef South.
12:17Its menu features a variety of meticulously prepared small dishes cooked with traditional Japanese techniques.
12:24But I'm not here for a taste. I'm here to try everything on the menu.
12:29I live here in Orlando.
12:31Okay.
12:32I've never been here. I've heard so many people talk about this place.
12:34What's something that I have to have?
12:36I'm gonna say the Crab Rite, packed with a lot of crab flavor, really good.
12:40I'm gonna go with the curry chicken meatballs. They have a really soft texture, and they're actually really, really well flavored.
12:46Actually, also the shishito peppers.
12:48So I'm both shishitos, and you're making me hungry.
12:50Yeah.
12:51All right, but then the other thing, I see these fancy cocktails. What are we working with here?
12:54Under the sun.
12:55Under the sun.
12:56This is my favorite drink.
12:57Is it?
12:58Yep.
12:59And this is a coconut shinobi. You're only allowed two per customer, so that's my go-to.
13:02Why are you only allowed two per customer?
13:04Well, it's got some heavy liquors in it.
13:06What if I'm 350 pounds? I'm two people.
13:09They might give you three.
13:10Yeah.
13:16Are those mushrooms?
13:17Those are the king oyster mushrooms.
13:19See these mushrooms? King oyster mushrooms?
13:23Oh.
13:24Was that pork belly?
13:25Yeah, and I love pork belly, so when I saw that, I had to get it.
13:28I mean, it's just big bacon.
13:29Oh, yeah.
13:30Oh, yeah.
13:31What about that middle skewer right there?
13:33Chicken skewer.
13:34Like, how's that? It's nice and crispy?
13:35Oh, yeah. It's nice.
13:36I'm getting hungry. I'm gonna go over here and feed myself.
13:38Oh, yeah.
13:39Thank y'all. Enjoy.
13:40Thank you.
13:41How are you, sir?
13:42Everything looks really good, so I'm having a hard time trying to make up my mind what I want to do, so...
13:46Depends on how hungry you are.
13:47I'm always hungry.
13:48Yeah.
13:49Look, I'm being straight up honest. I can't make up my mind what I want to eat.
13:52I'll do everything on the menu.
13:55Sounds good. I'll get this started for you then.
13:58Tory Tory's long list of dishes and cocktails has got my taste buds fizzing.
14:03To try it all, I've ordered about 23 items.
14:07The locals covet the chicken thigh yakitori skewers, and I hear the curry chicken meatballs are a must-try.
14:14But personally, I have my eye on the pork belly.
14:18I'm here to pick a favorite, and the only way I know how to do that is to order everything on the menu.
14:27But first...
14:28I'm looking for Chef Sonny.
14:29I'm looking for Chef Sonny.
14:30Yeah. Chef Sonny.
14:32Hey.
14:33How you doing?
14:34How are you?
14:35Nice to meet you, Sonny.
14:36Very nice to meet you, sir.
14:37This is my first time here, dude. I've heard this place talked up so much by the locals.
14:40I'm the local guy here when I'm in town.
14:42Oh, great. You want to come check out some stuff in the kitchen?
14:44I would absolutely love to come check the kitchen out.
14:45Yeah, let's do it.
14:46Yes, sir.
14:47Well, what are we looking at here?
14:51Well, you know, I have some skewers I got to get grilling. I don't know if you want to help me out.
14:54I would love to get my hands in there.
14:56Okay, great. So I'm going to teach you a couple different techniques here.
14:59Grilled skewers, yakitori, is grilled chicken and usually cooked over charcoal is what we have here.
15:05Okay.
15:06So we import a hardwood charcoal, and it burns up to 1,000 degrees.
15:10It lets us sear the meat very well, and it lasts a lot longer and gives us more even heat than traditional charcoal.
15:16This is very traditional Japanese. We try to have a lot of Japanese methods and techniques, although we are in a very modern environment.
15:23We want to bring those roots back and kind of introduce that to the city of Orlando to kind of, you know, show people what I love to eat and drink when I go to Japan.
15:31So what we can do is start off with the thigh skewer. So you're going to pick this up.
15:35So it's a boneless skin chicken thigh.
15:38Right. So we have a prep team that comes in at 7 a.m. every day, and they butcher chickens down into all these different pieces because every piece of the chicken has a little bit of a different flavor, a different texture.
15:49And we kind of want you to experience the chicken in all the parts.
15:52I'm starting to salivate.
15:53So what we have here is sake. What sake does is it brings moisture and also brings out the flavor of the meat.
16:00So we're going to spritz it on both sides. Would you would you like some sake?
16:04Yeah. Sake me softly.
16:06All right. I got you.
16:10Glad to get you back.
16:11Yeah.
16:15Then we're going to grab the house special blend salt.
16:18And we want to season the front a little bit more than the back because we want when the customer eats it to be a little bit more salty when they're eating it.
16:25And then by the time they get to the end, it's balanced.
16:28So you just go side to side and then you're going to flip it over and then do the same.
16:32And then once you get that, we're going to go ahead and place it on our bar.
16:37All right.
16:39Tori Tori actually means chicken chicken.
16:41So you can see why they take such pride in their preparation and why they serve so many different cuts of the bird.
16:48Chicken also happens to be a staple meal for me.
16:51I eat about six pounds of chicken a day.
16:54So don't get me wrong. Chicken thighs are one of my favorites.
16:58But I'm curious to know what else is on the menu.
17:01We're getting pretty close here on my chicken.
17:03You got a favorite dish here, Tori Tori?
17:05Yeah. My favorite dish is going to be definitely the beef with chimichurri.
17:09Beef with chimichurri. Freaking awesome.
17:11So how do you feel?
17:12I'm ready to eat.
17:13Let's do it. Yeah.
17:15Originally, I came to Orlando, Florida to join the WWE.
17:22Now, it's my home away from home.
17:25But today, I'm here for the food.
17:28I'm at Tori Tori, led by Chef Sonny, whose passion for cooking comes from a long line of Japanese traditions, dedicating his life to food.
17:38I've ordered everything on the menu.
17:40Oh, wow.
17:43We're going to need a bigger table.
17:45I don't know.
17:46I'm excited to try it all.
17:49And maybe, just maybe, pick a favorite dish.
17:53All right, Chef, where do I start?
17:55My second favorite dish is going to be the lamb.
17:57So I would take a lollipop and then wipe up a lot of that yogurt sauce, the dill yogurt sauce.
18:02Do you want a bite?
18:04Oh, I'm good.
18:05I'm good.
18:06Enjoy it.
18:11Actually, I'm not normally a lamb guy, but this is phenomenal.
18:15This has got a sweet bite to it right when you get into it.
18:18You get that smoke from the charcoal they're cooking on, the yogurt sauce with the cucumber, the dill, the lemon.
18:23It all just accompanies it really, really nice.
18:25And then it's like a fun little thing to eat.
18:27I don't even know where to go next.
18:29Everything looks so amazing to the eyes.
18:31Wagyu gyoza.
18:33Oh, my God.
18:38Wagyu beef on the inside, so tender.
18:40You got that gyoza on the outside.
18:41It's pan-fried, so you got a little bit of that crisp, the chew on the pull of the dough.
18:46And then it's topped with that.
18:47It's like an aioli, mayonnaise-based, garlicky, sesame oil, lemon.
18:54What an awesome spin on this.
18:56Let's get into these pan-seared Brussels sprouts with that Japanese barbecue bonita flakes on top.
19:02Mmm.
19:03Now, if my parents would have made Brussels sprouts like this when I was a kid, I would have never gave any flack about eating them.
19:11These are freaking delicious.
19:14Pork belly time.
19:15This pork is so tender.
19:20The sauce that's on it, the sear from the charcoal.
19:22Man, this is some good pork belly.
19:25Mmm.
19:28The skewered king oysters right here.
19:31Mmm.
19:33The flesh of that mushroom is just...
19:35If you didn't know you were eating mushrooms, you would think you were eating a piece of chicken or something like that.
19:39It really eats like a meat.
19:40It's so well with the garlic butter that they put on it to finish it with.
19:44The smokiness from the charcoal.
19:46Puts a whole new spin on shrooms.
19:49All right.
19:50This steak skewer with the chimichurri on the top.
19:54Oh, unbelievably texture-wise.
19:56Great quality meat.
19:57Not over-seasoned, so you can taste the meat.
19:59The nice, subtle chimichurri sauce on it.
20:01That's up there on my top of what I've liked so far.
20:06As I sit here and ponder at the glorious smorgasbord bestowed upon me,
20:12I'm literally torn on what is gonna be my favorite dish.
20:16Everything has been absolutely amazing.
20:18If I really had to narrow it down, like, I'm gonna probably go my top...
20:21I'll give you my top three.
20:23The mushrooms, the steak, and the gyoza
20:28were my favorite out of everything that came up here.
20:31The real question is, what's gonna be yours?
20:33You gotta come on down here and try it out for yourself.
20:38I love Orlando.
20:39From the nostalgic comfort of a Juicy Beefy King XL...
20:43This is as good as the first day I ever ate it.
20:45To the cold, crisp flavors of Tori Tori,
20:47where any mortal would have trouble picking just one favorite.
20:51Everything just keeps getting better and better and better.
20:54From the mushrooms, to the steak,
20:57to the gyoza, you've got a balanced food scene
21:00that's as exciting as any roller coaster.
21:03And for me, my humble beginnings at the Performance Center
21:06to become a WWE superstar,
21:08Orlando will always have a special place in my heart.
21:12So trust me, I'll be back...
21:15For seconds...
21:17Oh, my God.
21:18...and thirds.
21:19Actually, maybe I should just move here.
21:22If I hear a story from Mexico...
21:23Okay.
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