Everything on the Menu with Braun Strowman - Season 1 Episode 02- Soul Food Smackdown
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00:00Oh, my goodness.
00:03Zoom in on my mouth.
00:04It's watering.
00:06Salivations.
00:08Today, I'm in Washington, D.C.
00:12I'm gonna go with everything on the menu.
00:19Come on.
00:21And in a city that always brings the heat.
00:23Ooh, nice spice in that.
00:25I struggle to pick a favorite.
00:28That's soul food, baby.
00:30Chef's kiss on that.
00:31Thank you for your sacrifice.
00:38My name is Braun Strowman.
00:40I make a living wrestling for WWE.
00:42One, two, three, so big.
00:47If you can't tell, I like my carbs.
00:49It's time to feed the monster.
00:50It can be a tough job.
00:52The ring just exploded.
00:53But it has its perks.
00:55Then I need a bigger table.
00:56Because when you're a monster like me,
00:58I know my way around the kitchen.
00:59I didn't get 350 pounds by accident.
01:02There's no better way to see a new town than to eat your wild weight.
01:07Holy cow, this is good.
01:09Threw it.
01:09Come on.
01:10From hidden neighborhood gems.
01:12What's something that I have to have?
01:13To legendary, world-renowned kitchens.
01:15I have goosebumps.
01:16This is beautiful.
01:17You can't fully appreciate a restaurant unless you try it all.
01:21I'm supposed to pick a favorite.
01:23And y'all ain't making that easy.
01:25That's why I order everything on the menu.
01:28I came to Washington, D.C. for a match.
01:35To be specific, tonight's triple threat match.
01:38And it was rough.
01:40Strowman standing tall in our main event on SmackDown.
01:44Wrestling can be like that.
01:46You gotta watch your back.
01:48And the way I see it, D.C. is the same way.
01:52The politicians can be cutthroat.
01:53The lobbyists conniving.
01:55And even the monuments can seem imposing.
01:58But it's not all so dark and scary.
02:01The people here are brimming with warmth and enthusiasm.
02:05And in my opinion, it's one of the most underrated food scenes in America.
02:11Nestled in the heart of American political power,
02:14the city's food scene is shaped by global influences from the world's most powerful visitors,
02:21infused with a touch of American grit,
02:23and deeply rooted in southern soul.
02:26It's probably known best for its vibrant Ethiopian cuisine,
02:29fresh Chesapeake-based seafood,
02:31and the iconic local hot dog known as the Half Smoke.
02:36Before I leave town, I want to explore this city, bite by bite,
02:40and prove D.C. isn't just about politics.
02:44It's about flavor.
02:45Now, tonight was brutal.
02:48Gentlemen, and I use that word rather loosely.
02:51So before I hit the hotel, I'm stopping for a quick bite at a legendary spot
02:56to find out more about D.C.'s signature Half Smoke.
03:05Oh, my goodness, y'all got the heat on it here.
03:07It's cold outside.
03:08One of the big reasons this place is such a landmark is that 67 years later,
03:19it's still run by its original owner, Miss Virginia.
03:24Hi.
03:25Miss Virginia?
03:26How you doing?
03:26How you doing?
03:27My name's Braun Strowman.
03:29I am so happy to have you.
03:30So you're the brains and the beauty behind this place.
03:33I was the wife of Ben, and when he proposed,
03:38the next question was,
03:39would I be willing to partner with him in a little restaurant?
03:42So all this is founded out of love.
03:43Right, and he said, open a little restaurant.
03:46All I could think about, more people for me to enjoy.
03:49And now I get to meet you.
03:51Every day I have some new, exciting person to meet.
03:55Miss Virginia might be the sweetest little lady on the planet,
03:58and after a long night at work...
04:00But now it's Strowman with the chair!
04:03She's a sight for sore eyes.
04:05But if I'm honest, my stomach's a rumbling too.
04:08The smell in this place is incredible.
04:10If the half-smokes taste half as good as they smell,
04:14I'm gonna be feeling better in no time.
04:17Where's Vita?
04:18Vita?
04:18I want somebody to show him how to cook the half-smokes.
04:21So would you like to join us?
04:23Yeah.
04:24Oh, I got fit back there.
04:26Yes, you just come on around.
04:26How you doing, brother?
04:28Very nice to meet you, sir.
04:29I saw you on Fox.
04:31Come on in here.
04:32You want to take that jacket off so we can see them guns?
04:34All right, ready?
04:37Oh, my goodness.
04:40Now, many of you may be wondering, what is a half-smoke?
04:44A half-smoke is a signature D.C. hot dog
04:46made from equal parts pork and beef.
04:49They're smoked before being grilled,
04:51and they tend to be bigger and spicier than a traditional dog.
04:55So we have two kinds, spicy and original.
05:00So this one is the spicy.
05:01That's the spicy there.
05:03I like them a little crispy.
05:04Let's get this guy back here.
05:06Perfect.
05:06And then OG here.
05:07This one looks good.
05:08As you can see, this is the busy kind of joke.
05:10Yeah, I'm the elephant in the room, clearly.
05:13Ben's chili half-smokes are famous in their own right.
05:16They serve them on a steamed bun topped with mustard.
05:20You need more mustard.
05:21You need more mustard.
05:22More mustard and one down the middle.
05:24Yeah, there you go.
05:26Onions and, of course, a healthy heaping of their famous chili.
05:31Bam.
05:31And that's it right there.
05:33Spicy chili half-smoked with cheese and the OG.
05:37Chili half-smoked and the French fries with the chili and the cheese sauce.
05:40It's time to eat.
05:46Sometimes, wrestling's not fair.
05:49The werewolf intensity!
05:51But they're perks to the job.
05:53Sure, I may have gotten the worst of it tonight.
05:55But now, I'm the one with this chili dog in my hand, about to turn my whole night around.
06:02All right, going in for the OG.
06:05The chili half-smoked.
06:07Homemade house-recipe sausage.
06:09Homemade chili.
06:11Yellow mustard.
06:12Onions.
06:13On a white bun.
06:15Let's get it.
06:22Instantly just took me back to being five years old.
06:25Baseball part.
06:27Ooh, nice.
06:27There's a little bit of spice on the backside of that.
06:30That's not even the spicy one.
06:31And not even the spicy one, right?
06:33Yeah, that's really, really nice.
06:37The snap of the sausage and stuff like that, when you bite it, like, it's such an important thing.
06:42Like, I grew up German.
06:44Stuff like that.
06:44Wisconsin.
06:45All the old-style butchers.
06:46All the natural casings.
06:48All that stuff.
06:48When you get that, you bite into it.
06:49You get that snap.
06:50You get that instant salt explosion in your mouth.
06:52A typical hot dog is going to have a semi-sweet and savory taste profile.
06:58But the half-smoked is completely different.
07:01You're going to taste a lot of smoked paprika, cayenne pepper, coriander, and, of course, smoke.
07:06Man, just perfect, Frank.
07:10Chili is bomb on point with it.
07:12Textbook 101 Chili Dogs right here, and that's why they've been doing it for so long.
07:16Now, on to the spicy with cheese.
07:21Cheese is perfect on a spicy dog because it can actually help ease the spiciness.
07:26Ooh, nice spice in that.
07:29Look at the forehead.
07:30Get in here.
07:30The forehead's getting a little dewy.
07:32Cheese is high in fat, which binds to the spicy compounds, insulating them from your tongue,
07:37whereas drinking water just spreads the spicy compounds all around your mouth, often making it worse.
07:43How many things have you eaten of these in your life?
07:45Well, you know, when I was young, I could eat one a day.
07:48But at 91, you've got to go one a week.
07:50Yeah.
07:50This is the soul of Washington, D.C.
07:55Probably the soul of America.
08:02Secret sauce?
08:03Yes.
08:03Let's see if I can figure out what's in here.
08:05Basic.
08:06You will never figure it out.
08:08It's a mayonnaise base.
08:11There's a little sriracha in it.
08:14There's some garlic in it.
08:15I'm impressed.
08:19That's amazing.
08:20And maybe a little lemon juice.
08:24Well, okay.
08:25I won't guess anymore, but you could just be like, no, you're wrong.
08:28You're wrong.
08:29You're wrong.
08:29You're dead wrong.
08:31That's pretty cool.
08:33I love cooking.
08:35I never make anything the same twice, because I'm in there just either mad scientist or a full-blown witch.
08:41Just throwing stuff in.
08:43Boom.
08:44Needs a little more of this.
08:46Wow.
08:46That needs more garlic.
08:48That's pretty good.
08:49And there we go.
08:50And I grew up that way, too.
08:52My mom and dad, like, they fight over who gets to cook.
08:54They're both such amazing cooks.
08:56And they never missed a meal growing up.
08:57We didn't have a lot.
08:58But we always went with food.
09:03Fun.
09:03You know what?
09:04Miss Virginia.
09:05I have three boys.
09:06I know.
09:06I love boys to start with.
09:09And now we have you to love.
09:11That's so cool.
09:12Yes, ma'am.
09:12So amazing to meet you.
09:14Thank you so much.
09:15Thank you, thank you, thank you, thank you.
09:16You are an angel, an absolute legend.
09:22After filling my belly with a half smoke, warming my heart with Miss Virginia, and enjoying the warmth of D.C.'s locals.
09:30Thank you all very much.
09:32Unbelievable.
09:32Thank you all.
09:33I ran back to my hotel to ice my wounds and to get some shut-eye, where visions of half smoke danced in my head.
09:42And when I woke up, I could only think of one thing.
09:46Ooze and Oz.
09:47I'm from Sheryl's Ford, North Carolina, so I'm no stranger to soul food.
09:52And from what I hear, Ooze and Oz is the real deal.
09:57What's now a D.C. institution originally started over 20 years ago as a no-frills, carry-out-only spot,
10:04specializing in southern comfort classics that kept locals coming back again and again.
10:11Oh, are you watching me wrestle on your phone right now?
10:13Smash these guys.
10:14I'm going to smash Ooze and Oz menu in a little bit.
10:17But I'm not a local.
10:20VIP.
10:21And I'm only here for one day.
10:23So I'm going to order everything on the menu.
10:26How are you doing today?
10:27My name is Q. Welcome to Ooze and Oz.
10:29How can I help you?
10:30To taste everything they have to offer and determine which dish is the best of the best.
10:35It all sounds amazing.
10:38And today's my cheat meal day.
10:41All right.
10:41I'm going to go with everything on the menu.
10:53All right.
10:54It's a big order.
10:55All right.
10:55Let's do it.
10:56All right.
10:56Let's do it.
10:56I'm feeling hungry.
10:57It's time to feed the monster.
10:58I came to Washington, D.C. with the WWE to perform for over 12,000 fans.
11:10And I like to think I delivered a little smackdown before getting slammed in the Capital One Arena.
11:19But today's a new day.
11:21And I'm excited to try what's been billed as some of the best soul food on the planet.
11:29To see if that's true, I ordered everything on the menu.
11:33And now I'm going to head into the kitchen to meet the rock star chef that's cooking it all up for me.
11:39Hey, hey, hey.
11:40I'm looking for Chef Kia.
11:41Here she is.
11:42How are you, dear?
11:43I'm great.
11:44How are you?
11:44I'm doing awesome.
11:45Braun Strowman, so nice to meet you.
11:46Welcome to Ooze and Oz, Braun.
11:47Oh, it's such an honor.
11:49What do we got here?
11:49I heard you're going to show me how these famous beef short ribs get prepared.
11:53That's exactly what I'm about to show you today.
11:55Let's get going.
11:55Let's go.
11:56All right.
11:57This is one of our most popular items right here.
11:59We cook them every day in-house.
12:00As you see, we get them in.
12:01Look at that, nice.
12:03Look at the meat on that, too.
12:04Look at that.
12:04That ain't no skimp and short ribs.
12:06They come in here.
12:06You want the beef.
12:07You come to Ooze and Oz.
12:08You come to Ooze and Oz when you want the beef.
12:11Each piece is going to give you two bones.
12:13So a double bone cut.
12:15Double bone cut.
12:18Beautiful.
12:19You know, the meat connoisseur that I am.
12:21I really appreciate a nice marble texture in that beef.
12:25I don't pretend to be an expert on a whole lot of things outside of the ring.
12:28But you don't get to be 355 pounds without knowing a little bit about food.
12:34Yeah, people are like, every once in a while, I'll eat me a filet and stuff like that.
12:37But nah, we got to get that fat in there.
12:39And it wouldn't be soul food if it wasn't that way, right?
12:41It wouldn't be.
12:42Lots of butter.
12:43Lots of salt.
12:44Lots of soul.
12:45All the stuff good for your soul.
12:46There you go.
12:47The term soul food became popular in the 1960s during the Civil Rights Movement.
12:53It put a point on the idea that food feeds not just the body, but the soul.
12:58We got some red hot sauce here.
12:59Ooh.
13:00Get that in there.
13:01Spicy, spicy.
13:02Yeah.
13:02And in soul food, every bite carries the weight of history.
13:06It's a reminder of how people turn survival into celebration, hardship into heritage, and
13:12simple ingredients into something nourishing.
13:15Not to mention delicious.
13:18This one right here, this is our house seasoning.
13:21House seasoning.
13:21That's the secret.
13:22That's the secret.
13:23That's the secret right there.
13:24I can definitely tell her some black pepper in that one.
13:27What is there?
13:27Maybe a little cumin in there.
13:29Ooh.
13:31Coriander.
13:31Oh, getting close.
13:33Getting close.
13:34All right.
13:35And then you know what we do with these?
13:37We just rub them down.
13:39Get all that seasoning worked into the meat.
13:41It's like a flavor hot tub.
13:44Sounds like he knows what he's talking about.
13:46When you get into these, what you're going to get is you're going to get a rich beef flavor.
13:51I love it.
13:51With a little bit of a kick.
13:52That's so important for me, too.
13:54Like, a lot of times, like, you don't need to over-season the meat.
13:56When you're using a quality product, good beef, you want to taste that beef.
13:59I can't wait to try it.
13:59I can't wait for you to try it.
14:01Yes, ma'am.
14:01Thank you.
14:02My pleasure.
14:08I've been absolutely blessed to travel the world with WWE.
14:12And my favorite thing to do in all the cities I've visited is to eat my way through them.
14:16Because you can't judge a city without tasting its food.
14:19And I've learned that you really can't judge a restaurant unless you've tried everything on the menu.
14:25Especially a spot like Ooze and Oz, where home-style cooking is both a reflection of the chef and the city therein.
14:32Looking for Chef O.
14:33Hey.
14:33For Chef O.
14:34That's me.
14:35This place reminds me so much of the first job I ever had when I was a kid.
14:38I was 12 years old, bus tables at a restaurant almost identical to this.
14:42Indeed.
14:43I peeked over the menu before I came and I saw that beef short rib on there.
14:47Tender falling off the bone.
14:49Like, suck it right off.
14:52That's it?
14:52That's it?
14:53I also like to get a sense of what the regular's like.
14:55What'd you have, young lady?
14:57I had catfish nuggets.
14:58And the sweet potatoes.
14:59I love that meatloaf.
15:01Salmon.
15:02The salmon.
15:02And the cornbread.
15:04Sobos.
15:05Catfish ingredients.
15:06Love it.
15:07Because ordering everything is easy.
15:09Oh my goodness.
15:13Tasting everything is a bit harder.
15:16Zoom in on my mouth.
15:17It's watering.
15:19Salivations.
15:20But picking a favorite might be impossible.
15:23It all looks so good.
15:24I'm like, I'm getting goosebumps.
15:27I'm going to put this right here because you need to see this one.
15:29Look at the presentation on that.
15:31And that, my friend, is our roasted turkey wings.
15:34All right, trick question.
15:35How you go about eating that?
15:37Just grab it and go.
15:39Take it right off the bone.
15:41Let's do it.
15:42Go for it.
15:42Oh man.
15:43It's hot.
15:46Woo!
15:46Look at that.
15:47Look at that.
15:48Look at that.
15:51This is phenomenal.
15:53I know you know what to say.
15:55I want to eat.
15:59To really understand what oohs and aahs is all about, I've ordered everything on the menu.
16:04Today, that's about 18 items.
16:07The turkey wings are their most popular dish.
16:10I'm most excited to try the beef ribs.
16:14But locals love the meatloaf.
16:16The only way I'll be able to pick a favorite is to try them all.
16:21I came to Washington, D.C. to wrestle.
16:33But stayed to eat.
16:36I'm at the legendary soul food spot, oohs and aahs, and I've ordered everything on the menu.
16:41So far, I've tasted the most popular dish, the turkey wings.
16:45Woo!
16:46Look at that.
16:47Look at that.
16:47Look at that.
16:48Which was definitely a showstopper.
16:51But I've still got one or two or a dozen more options to try before I can pick my favorite.
16:57Now, wrestling can be a struggle.
16:59Try as you might.
17:01Sometimes, you just can't get a decision.
17:03The words have left me for what these three are leading in the ring tonight.
17:08But trying to pick a favorite dish here might be even harder.
17:13Though, it's a lot more fun.
17:17Let's do work.
17:18Barbecue short roast.
17:23Mmm.
17:24Like Chef Kia said, you get that beef taste.
17:27It's not overpowered with the sauce.
17:29The fat, everything is rendered down.
17:30The fibers in the beef is just so tender.
17:33Again, fall off the bone.
17:34Two out of two absolute home-run dishes.
17:39That's what you want in your mac and cheese.
17:43Look at that.
17:44Really nice texture on the whiting fish.
17:46Tartar sauce, I believe.
17:49Mmm.
17:49Ooh.
17:52That's different.
17:53It's like a kind of a hybrid mix between tartar sauce and tzatziki.
17:57I don't mean to eavesdrop, but I heard you just ordered the turkey wings.
18:01It did.
18:02God.
18:02I'm literally trying everything that they got on the menu right now, and I keep going back
18:07to the turkey wingers.
18:08The wings, you wouldn't.
18:10I mean, honestly, probably the short ribs.
18:14The meatloaf's really good, too.
18:16It's already eavesdropped.
18:18You're fine.
18:20Look at that boneless, skinless chicken die.
18:22That's dirty, dirty, dirty, dirty maple syrup on the waffle.
18:32Come on.
18:35Perfect take on an absolute soul food classic.
18:38I feel like I need to go hug, chef.
18:46And as I'm making my way around trying to eat everything on the menu, you can really take
18:51the magnitude of how big their portions are, because I might have bitten off more than I could choose.
18:56Picking one favorite dish at a place like this is tougher than trying to put Jacob Fatu down.
19:04And keep him down.
19:07I'm throwing in a towel.
19:14My eyes might have been just a little bit bigger than my stomach.
19:19Everything here is so good.
19:21It seems like every bite is better than the bite before it.
19:24Coming in, I had high expectations on everything, and all of it lived up to him, and then some.
19:31But there's one dish I keep coming back to that, despite all the amazing flavors I've tasted,
19:37I keep craving again and again.
19:40Honestly, my favorite...
19:42Um...
19:44Are the turkey wings.
19:48Turkey. Turkey, turkey, turkey.
19:50Hey, I just want y'all to know that you're appreciated, and you went to a really good cause.
19:57You're just adding more bricks to the meat castle.
20:00Thank you for your sacrifice.
20:03It's so sweet.
20:06Shakia, my belly's full.
20:09My heart's full, and my soul's happy.
20:12The food has been amazing.
20:14The hospitality may be even better.
20:16We'll see you down the road.
20:17Down the road.
20:20Washington, D.C. may be known as a political powerhouse of this country,
20:26but in my opinion, it's underrated food seen as the true champion.
20:31And even though I came to wrestle, I'll be coming back for the food.
20:36Come on.
20:38Because how could you not stop in for another half-smoke from Ben's Chili Bowl?
20:42It ain't more mustard.
20:44It ain't more mustard.
20:45More mustard.
20:45And come on.
20:47On top of it being my favorite dish,
20:49that fall-off-the-bone turkey wing from Ooze and Oz
20:52is probably worth the flight back on its own.
20:56Overall, the D.C. food scene is a celebration of American grit and tradition.
21:01Jammed with rich and robust flavors.
21:04Some of the best soul food I've ever had.
21:06One thing's for sure, this meat castle is leaving town full.
21:12Both in body and in soul for now.
21:15One thing that humans never said is possible to gather tovas vida straight away for prayer.
21:21hesive home fat guys
21:22Team 2 4 3 3 3 4 5
21:23Team 2 4 4 1
21:24Team 3 4 4 5 5
21:25Team 3 4 6 5 6 6 6 7
21:28Team 4 4 3 1
21:29Team 4 6 6 7 7 7 7
21:30Team 4 7 7 7 8
21:31Team 5 5 7 7 7 9 8 9 11
21:32Team 5 8 9 9 9 9 10 9 10 9 10 10 10 11
21:3310 9 19 10 10 11 9 30 11
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