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00:00Hey, I'm Guy Fieri, and you know what I need?
00:02I need you riding shotgun.
00:03I'm on my way to Flavortown.
00:05This is Diners, Drive-Ins, and Dives.
00:09This trip...
00:10You gotta smell how good this is right now.
00:12We're taking Flavortown...
00:13Oh, that's so good.
00:15...into a whole world of flavor.
00:17Oh, that's my kind of dish right there.
00:19There's leveled-up Latin in Asheville.
00:21This is a real art.
00:24An international sensation in Canada.
00:26That's some genius work right there, buddy.
00:28And top-notch Ty in Reno.
00:31My mouth is watering.
00:32Good for the stomach.
00:33I would eat here every single day.
00:35And the soul.
00:36My neck up.
00:38Mine too.
00:40That's all right here, right now,
00:42on Diners, Drive-Ins, and Dives.
00:56You know, I don't think it's any big surprise by now
00:58that I'm a huge Asian food fan.
01:00In particular, Thai.
01:01Love Thai food.
01:02And I think I've had just about every different style of Thai food,
01:06except for the street food.
01:07I always want to go to Thailand and go to all those carts.
01:10Well, I hear about a husband-and-wife team here in Reno,
01:12where they're taking Thai street food inside a restaurant.
01:16Oh, that's my kind of jam.
01:17This is Mudang.
01:20Papaya rice.
01:21It's the best Thai food in town.
01:23Crispy papaya salad.
01:25Your taste buds are just going to go on an absolute journey.
01:28It's our favorite spot.
01:29You can get what you can get on the street in Thailand here.
01:32Which is what chef and owner, Opal Rahm, was craving from home,
01:35when she bought this joint with her husband, John.
01:37Is this a cart from Thailand?
01:39Yeah, we imported it, yeah.
01:40We want to bring the street food to America.
01:42What do we make it today?
01:43Mudang soup.
01:44She's so excited.
01:46It's more than just noodle soup.
01:47It has pork in it and all the different toppings.
01:50It's very flavorful.
01:51Are you ready for the delicious soup?
01:53My mouth is watering.
01:55We're making the bread.
01:56Pork bone.
01:57Chicken carcass, right?
01:58Whole onion.
01:59Daikon.
01:59Carrot.
02:00And then a sachet.
02:01Garlic.
02:02White pepper.
02:03Seranto stem in the pot.
02:05Some salt.
02:06Hard rock sugar.
02:07Mushroom soy sauce.
02:09Oh, that's so good.
02:11How long is this going to simmer?
02:12A couple hours.
02:13We're going to make the marinade sauce for the Redwood pork.
02:16Sesame oil.
02:17I've got to write that down.
02:19What, you guys do this at home.
02:20Why can't I do this?
02:21Thai back soy sauce.
02:22Oh, yeah, I don't have that one.
02:24I can fanboy a little bit.
02:25Mushroom soy sauce.
02:27Is mushroom soy one of the primary soys in Thai?
02:30Yeah.
02:30Honey.
02:31Seasoning soy oil.
02:33Sugar.
02:34Garlic.
02:34Yes.
02:35Chinese high spice.
02:35Yes.
02:36They call this in Chinese char siu?
02:38Yes.
02:38And what's the Thai version name?
02:40Mudang.
02:40Mudang, the shirt.
02:41We're cooking the shirt.
02:42Yeah.
02:43The pork loin, I'm going to tenderize it.
02:45Old school.
02:46Who taught you to cook the most?
02:47Your mom?
02:48She's very good cook.
02:49Would she be proud of you now?
02:50She probably not be proud.
02:52Because I have a master's degree, she expected more.
02:56Time out.
02:57In what?
02:58Biochemistry.
02:59Today, my mom's going to be super proud.
03:02Everybody's going to love you.
03:03I know.
03:06We're going to marinate overnight, and then we're going to add ginger, and then the color.
03:10So just regular food coloring.
03:11And then marinate it another night.
03:13And then we're going to roast.
03:13What temperature?
03:14$4.50 for an hour.
03:16Now I'm going to make you the wonton.
03:18I can eat my body weight in wonton.
03:21That's a lot.
03:22What are you trying to say?
03:23Oh, no, you're in shape and very handsome.
03:26Okay, we're going to start with the minted pork.
03:29Add some garlic, seranto stem, salt, white pepper.
03:34Mushroom side sauce, seasoning side sauce.
03:37Sesame oil.
03:38Water to the food processor.
03:41The texture is very smooth.
03:42Now we're going to wrap our wonton meat.
03:45And then the water?
03:46Yeah, on the eggs.
03:47And then close them.
03:48It's going to look cute like this.
03:50Yeah, wow.
03:51You hire the moment of the truth.
03:53You want to taste it?
03:54Okay.
03:56Delicious.
03:57You really taste the ginger coming.
03:58And then we're ready to cook the mudang soup for you.
04:01Pull the stock right off the stove.
04:03Wonton in a hot boiling water.
04:05Beansprouts.
04:06Beansprouts.
04:06Baby bok choy.
04:0730 seconds.
04:08Cook the noodle.
04:09Cook that ground pork right there in that broth.
04:11I'm going to season it for you.
04:13Okay.
04:13Mushroom side.
04:15Pistach.
04:15Some sugar.
04:16A little bit of vinegar.
04:17A lot going on for one soup.
04:19Here's the noodle.
04:20Roasted pork.
04:21Put the broth in.
04:22I add the wonton.
04:23Garlic.
04:24Oil.
04:24Cilantro.
04:25Yeah.
04:26Chili fake.
04:27Bon appetit.
04:30It's fantastic.
04:32This is new for me.
04:33It reminds me of pho.
04:35Mm-hmm.
04:35It reminds me of wonton soup.
04:37But it has the spice and the kick of Thai food.
04:42There's a little bit of silkiness that you're getting from when you cook the ground pork.
04:45Mm-hmm.
04:46It does have a touch of sweetness.
04:48That is in some of the best soup I've ever had.
04:50Really delicious.
04:52Your mudang soup.
04:53It is kind of in a class of its own.
04:55The ground pork is great.
04:56It just adds a nice different texture.
04:58You've got to get it fully loaded too.
05:00It's the fried prawns and crab meat added to it.
05:02Yeah, I don't think I was offered it that way.
05:03Well, what was up with that, Opal?
05:05We ate at other Thai places.
05:07It just does not compare to this.
05:08Picking mukhaf, order up.
05:10You can go with the signature dish here with the pork belly.
05:13You're just going to be satisfied from beginning to end.
05:15What are you going to make me?
05:16Picking mukhaf.
05:17Pork belly.
05:18Put them in the hot boiling water.
05:2030 minutes.
05:21Out of the water.
05:22I'm going to tender rice in.
05:23Spore them.
05:24White vinegar.
05:25Salt.
05:25Okay.
05:26Put it in the oven to our 15 minutes, 350 degree.
05:29Slice the pork.
05:30And then we're going to deep fry it.
05:32Okay.
05:32And now we're going to make the stir-fry sauce.
05:35Start with the oyster sauce, mushroom soy sauce, seasoning soy sauce.
05:38Some fish sauce.
05:39Yeah.
05:40Sugar.
05:40Just a touch.
05:41The wok is very hot.
05:43Oil, a little bit of garlic, red chili paste.
05:46This is the stir-fry sauce.
05:47Right, the special sauce.
05:49Fish sauce, sugar, chili paste with oil.
05:51Which is different than the chili paste you just added.
05:53Soup sauce that we make.
05:55Green bean, pork belly, cut lime leaf.
05:59Do you like spicy?
06:00I like spicy.
06:01Sorry.
06:01Sorry.
06:02Oh, that's my kind of dish right there.
06:04Mark a lime leaf.
06:08You cook the pork perfectly.
06:10Tender.
06:11It's got a nice crunch on the outside.
06:12And the sauce, you get the salty.
06:15You get the sweet.
06:16But I'm sorry, you said spicy.
06:19It not?
06:20No.
06:21Opal, you put in thinking you were going to get me.
06:23Yeah.
06:24It's not spicy.
06:25Eat more.
06:25I'm eating as fast as I can.
06:27I would eat here every single day.
06:28I really mean that.
06:30Friking muh krav for you.
06:32The pork in it is so good.
06:34Almost like a spicy bacon.
06:35Great texture with the crunch of the vegetables.
06:37I think it's delicious.
06:38And the crab fried rice.
06:40We love it and it's like our place.
06:42It's not just the food.
06:43It's the experience.
06:45It's your representation of the Thai culture.
06:46You should be very proud of yourself.
06:48And I want your mom to see this and she's going to be proud.
06:51Thank you so much.
06:52You make me cry now.
06:53My makeup.
06:55Mine too.
06:58Up next, a bomb brunch spot in Calgary, Canada.
07:01Delicious.
07:02Putting their creative global touch.
07:04Just flavor on top of flavor.
07:05On top of flavor.
07:06Into chefed up classics.
07:08I've never made French toast this way in my life.
07:10You're a gangster.
07:12Green bean and bell pepper.
07:14Green beans and bell pepper.
07:15Green bell pepper?
07:16Or what color?
07:16Two color.
07:17Two.
07:17Oh, just for me, right?
07:19Yeah.
07:19No, for every customer.
07:21You say just for me.
07:23Okay, okay.
07:23Just for him.
07:24Just for me.
07:28You know, for most folks, breakfast is probably one of the most popular meals of the day.
07:32Eh, not so much.
07:33I'm not a huge egg person.
07:34But listen, for me to go check out a breakfast joint on Triple D, it's got to be next level.
07:39I'm here in Calgary, Canada.
07:40I've heard about this chef.
07:41This guy has got worlds of experience.
07:43Cooked all over.
07:44But he came together to do his own little place.
07:46And it's tiny.
07:47Less than a thousand square feet.
07:48But his love affair with food is next level.
07:51This is Namo.
07:53Two classic stable treat.
07:55Namo is definitely my favorite brunch spot in Calgary.
07:58There's so much on the menu.
07:59I love that you can get things from around the world.
08:01Butter chicken and a lox benny.
08:04Ashish is really good at trying different things.
08:06We're talking about chef Ashish Damle, who went from India to cruise ships to hotels and restaurants
08:12before setting up shop with his wife Mira here in Calgary.
08:16You've cooked all over the world.
08:17Yes.
08:17But you weren't going to be a cook.
08:19Either you're a doctor, a lawyer, or a failure.
08:21There's only three ways that it goes in India.
08:23What did your family say?
08:24Well, they were not happy at the first time.
08:27I like to call my menu as a journal of my travels, and I've done a fair bit of it.
08:31What are we cooking today?
08:32Duck confit Monte Cristo.
08:34I have the duck confit Monte Cristo.
08:36I've never had duck in brunch before, and I feel like I'm set for the day.
08:40It's stacked French toast, maple syrup, arugula with the bacon, topped with hollandaise.
08:47It's really delicious.
08:48Duck confit.
08:49So duck legs, and then we cure them with Chinese five-spice powder, bay leaf powder, salt.
08:54We let it cure 24 hours.
08:56Then we'll submerge it in the duck fat, low and slow.
08:58What temp?
08:59260 overnight.
09:00Shred the meat, reserve the fat, strain it, and it goes again.
09:04Yeah.
09:05I love it.
09:05Just flavor on top of flavor on top of flavor.
09:08What else is going with this Monte Cristo?
09:10Hollandaise.
09:10So we do it a little differently.
09:12Egg yolks, salted butter, brown butter.
09:15That will go in the sous-vide set at 150 degrees for about 40 minutes.
09:20You're going to temper this to the exact temperature you want it.
09:23Then you're going to come in with an immersion blender.
09:25Touch more salt, lemon juice, basil oil, touch a cream.
09:29That's some genius work right there, buddy.
09:31So what's after this?
09:33Bacon jam component.
09:34So a little par-cooked bacon.
09:35Wilted onions.
09:37Little red chili flake.
09:38Rosemary, red wine vinegar, orange marmalade.
09:41That's something you see a lot anymore.
09:43Old people like it and I like it.
09:44Old people like it and I like it.
09:47We're making our French toast blend.
09:49I mean, that is a piece of French toast right there.
09:52Eggs.
09:53Cream.
09:53Powdered sugar.
09:54And then rose water.
09:55I've never made French toast this way in my life.
09:58Cardamom powder.
09:59Let it sit for a split second.
10:02And then onto the flat top.
10:03This is just one dish taking up that much space on this flat top.
10:07Top it off with our cheese curds.
10:09So the hollandaise that we made earlier.
10:11First piece of French toast topped with three slices of applewood bacon.
10:15Another French toast.
10:17Bacon marmalade.
10:17And the duck confit.
10:18Confit.
10:19More hollandaise just for good measure.
10:22Eggs to liking.
10:22And then because it's so rich, we top it off with like an arugula salad.
10:26Parmesan.
10:27Grizzle with balsamic.
10:29And then your maple syrup, of course.
10:31And that's our duck confit Monte Cristo.
10:33Boy, that's creative.
10:34I would highly recommend maple syrup on top.
10:37I haven't even had one bite yet and you're already telling me how to eat it.
10:44The confit duck is next level.
10:49There's so many factors to this.
10:51From the spot-on hollandaise, that is a mature French toast.
10:56Not overly sweet, but rich like a custard.
11:01Savory, creamy.
11:03What adds that little kiss at the end is a salad.
11:08Delicious.
11:09You're a gangster.
11:10Confit Monte Cristo.
11:12Nammo's hollandaise is unreal.
11:13It's creamy.
11:14It's delicious.
11:15Like on point.
11:17Just look at this confit.
11:18I would never be able to finish the whole thing myself.
11:20I'd take half of it home.
11:21Lamburger, please.
11:22There's so many different amazing dishes here that you can get in such a small space.
11:27Is there another kitchen anywhere?
11:29No, this is it.
11:30You guys want a tour?
11:31Okay, there we go.
11:32Back.
11:33What are we going to do next?
11:34We'll make our...
11:35Don't, don't, don't, don't tell me.
11:36When we come back, we'll find out what else Chef has up his sleeve.
11:45Welcome back.
11:46Triple D hanging out in Calgary, Canada with Chef Hashish at Nammo.
11:50Perrero French toast for the kiddo.
11:51You can get flavors from Asia, the Middle East, more Western flavors.
11:56Everything is great.
11:57Fish and chips for table 14, please.
11:59Today I had the Nomad fish and chips.
12:02It was so good.
12:03The tartar sauce, it's different than other tartar sauce I've had in the past because it
12:07has some different vegetables in there.
12:09It's this bright, beautiful yellow turmeric color.
12:12This doesn't look like any fish and chips we make.
12:14Yeah.
12:15Ginger garlic paste.
12:16Garam masala.
12:17Ground fennel powder.
12:18Turmeric.
12:19Kashmiri chili.
12:20You've got to smell how good this is right now.
12:22Salt.
12:22Lemon juice.
12:23Curry leaf powder.
12:24And then we're going to smear this all over the...
12:26All over the fish.
12:27Today we have Icelandic cod.
12:29And what's our batter?
12:29Graham flour, rice flour, turmeric powder, garam masala, baking powder, touch of black
12:34pepper, Kashmiri chili powder as well.
12:36We add water to this dry blend.
12:38So you get that beautiful golden color.
12:41Fish is down.
12:42What's the next step?
12:43Piccadilly.
12:43So it's British Indian pickle.
12:46So we have cucumbers, carrots, cauliflower, peppers.
12:49Add some salt to it.
12:51Let it sit.
12:51And it wilts down, gets a little bit of salt.
12:53Gets a little wilted.
12:54There's the wet portion.
12:55Red wine vinegar, sugar, same old, same old Indian stuff.
13:00So turmeric.
13:00Same old, same old Indian stuff.
13:02Kashmiri chili powder, ginger powder, garam masala.
13:05And then we add mustard.
13:07I've never heard of this in my life.
13:08Corn starch.
13:09Now if you see this oil is coming to smoke.
13:12Right.
13:12So we shut it off.
13:13And then we add in our vegetable.
13:15Pickling liquid is ready.
13:16When that cools down, we're going to put it in mason jars.
13:18Seven days, chop it up into the mayonnaise.
13:21Yep.
13:21Perfect.
13:22You and your arugula again.
13:24Sweet potato fries, house-made Greek seasoning, fish,
13:29piccolini tartar sauce.
13:30Fried curry leaves, right?
13:31Yes.
13:32Citrus candy and microgreens.
13:37That's no joke.
13:38The fish is perfect.
13:40You get a lot of batter, but it's light.
13:43The marination on the fish, the ginger, the garlic,
13:47and the curry leaf is...
13:50This piccolini tartar sauce is a meal in itself.
13:57It's a ton of flavor.
13:59That's elevated, man.
14:00Fish and chips.
14:02The outside, nice and crispy.
14:04Inside's nice and tender.
14:06It's got that turmeric flavor coming through.
14:08So it's not just fish and chips.
14:09It's that little...
14:10Something more.
14:11It's delicious.
14:12I have the vegan Mighty Buddha.
14:13I love having different twists and different flavors.
14:17Nam-o definitely brings that in all their dishes.
14:20What place is next level?
14:21I just wish you had another level.
14:23Like an upstairs.
14:24Like a banquet room.
14:26The real deal right there.
14:29Coming up, a funky little joint in Asheville, North Carolina.
14:33That I'm impressed with.
14:34Taking arepas into a totally new territory.
14:37You probably have never had one of these.
14:39But if you're going to have one, this place comes.
14:47So I'm here in the South Slope neighborhood of Asheville, North Carolina.
14:51They also call this the brewery district.
14:52I mean, they are known for their beer in this town.
14:54But anyhow, you know what I always say on Triple D?
14:55Slow down and take a look around.
14:57Because you're going to drive by a place.
14:58A little yellow building.
14:59You don't know what they serve.
15:00So you don't go in.
15:02Boy, are you missing out.
15:03Because if you love arepas as much as I do,
15:05you've got to check it out.
15:06This is Little Chango.
15:09Little bit of pepita sauce.
15:11Little Chango is a must-stop.
15:12There's a little hole in the wall.
15:14Very mom and pop.
15:15Tostones and you guys four wheels.
15:18The food is amazing.
15:20It's a really interesting take on Latin American fusion.
15:24Which comes from the Puerto Rican roots
15:26that Chef Iris Rodriguez and her husband, Jose Busto,
15:29infused into this spot after they traded their former careers
15:32for the restaurant life.
15:33What were you doing before this?
15:35I was in banking.
15:36And you served our country.
15:37Then you wanted to be a brewmeister.
15:38I came here for brewing school.
15:40And while he was doing that, you went to culinary school?
15:41I went to culinary school.
15:42What was the reason to open the restaurant?
15:44We wanted to do something casual that everybody could afford.
15:46And we wanted to bring another Hispanic culture
15:49with a lot of flavor.
15:51Two more arepas for chicken number seven.
15:53The arepa is kind of like a mixture of bread and tortilla.
15:57Anything you put on it goes well with it.
15:59Ropa vieja for table four.
16:01I'm a really fan of ropa vieja.
16:03It's like shredded beef.
16:04Here it's just perfect.
16:06We're going to do our ropa vieja repa.
16:08This is one of my favorite things.
16:10The flank steak, a little bit of salt, canola oil, sear the meat, both sides.
16:15Set this aside.
16:16Add red and green bell peppers.
16:18Add the sofrito.
16:19It has garlic, onions, and some peppers.
16:21Tomato sauce, Spanish paprika, comino, sazon, and other staple Spanish olives.
16:27Drop the meat.
16:28Add the water.
16:29Cook six to seven hours.
16:30Six to seven hours?
16:32Yes.
16:32That's why it's so good and so juicy.
16:34What are we into next?
16:35Black beans for the ropa vieja.
16:37We use dry beans here.
16:38I pick them and wash them.
16:40We add some water, cover them.
16:41Cook them for how long?
16:42Like an hour.
16:43We'll strain them, and then we're going to make basically a refried bean.
16:46Yes.
16:46We start with oil, sofrito, tomato sauce, sazon, and salt.
16:51Let that cook for a couple of minutes, and then we're going to add the black beans and some water.
16:55Let it cook for like 30, 45 minutes, and then we blend them.
16:58Got it.
16:58So we are going to start to do our masa.
17:00The arepas is our specialty here.
17:02It is a part-cooked, dehydrated masa ground, very fine.
17:06So we're going to add water, some salt, blended oil, add the masa, and whisk.
17:11Then you need to get in there.
17:12This does need to set for a little bit.
17:14For 10 minutes.
17:15And then we patty it up.
17:17They go on, they take about five minutes each side.
17:19Black bean mash.
17:20That doesn't look like dry ropa vieja.
17:22We got to fry some sweet plantains and queso fresco.
17:24Ropa vieja arepa.
17:28Outstanding.
17:29That ropa vieja is juicy.
17:32The beans are luxurious.
17:35The sweet plantain kind of breaks it up a bit.
17:38I like the little salty nuggets that you get from the queso.
17:40My favorite part about the whole thing is the arepa.
17:44It's got this nice, crunchy exterior, and then this creamy tamale-like interior.
17:50That's spot on.
17:52Got your ropa vieja right here.
17:53Ropa vieja tastes very good.
17:55It's just this flavor combination just exploding.
17:59This is Kara and Amy.
18:00They were on my training team for Johnny Garlics and Tex Wasabi.
18:04Both of them live super close by.
18:06Adam, what do you got, bud?
18:07This is so good.
18:08I love it.
18:09And it goes great with beer.
18:10All right.
18:10Jose knows what kind of beer you like.
18:12And I assume you got a good beer selection?
18:14Yes, we do.
18:14Jose has probably picked them all out.
18:16He's the beverage manager.
18:17He's the beverage manager.
18:19You got to do anything else?
18:20Spot's super welcoming, a cool place to hang out.
18:23I love everything on the menu.
18:25I've had it all.
18:26Got a pernilla arepa, guys.
18:28Pernilla arepa is my favorite.
18:30The shredded pulled pork.
18:32It's Iris' take on, like, North Carolina barbecue.
18:35We're going to do our pernilla arepa, and we start with a pork butt.
18:39If you know Puerto Rican cooking, we use a lot of adobo.
18:43This is kind of like the seasoning salt of Puerto Rican food.
18:45Start with a little bit of salt, garlic powder, oregano, turmeric for a little color.
18:50Fresh cracked black pepper.
18:51That I'm impressed with.
18:52Grab the blender.
18:53Fresh garlic.
18:54Okay.
18:54Blended oil.
18:55Apple cider vinegar.
18:56Fresh oregano.
18:57Blend this up first.
18:58We're going to do a paste.
19:00Cover it with foil and let it rest overnight.
19:02Go into the oven.
19:04300.
19:04For about four hours.
19:05Oh, it's just shred tender.
19:06Shred tender.
19:07Now we're going to do the chile de arbol sauce.
19:09Roast up roma tomatoes, some onions, and some garlic.
19:12And add some dry chile de arbol.
19:14This is spicy for Puerto Rican food.
19:16This is where the fusion of our restaurant comes in.
19:18This is more Mexican.
19:19Water.
19:20Rehydrate the chile de arbol.
19:21And let it reduce.
19:22Then we'll go to the blender.
19:23And we add lime juice.
19:25Cilantro.
19:25Salt to taste.
19:27What else is going on top of this pernilla?
19:29Pink sauce.
19:29What's in the pink sauce?
19:30Mayo, ketchup, lime juice, garlic puree.
19:34Is Puerto Rican Thousand Island?
19:35We call it here fancy pink sauce.
19:37Huh.
19:37All right, Iris.
19:38The pulled pork, chile de arbol sauce, pickled cabbage, pickled onions.
19:43Fancy pink sauce.
19:44We drink this stuff in Puerto Rico.
19:47Fancy pink sauce is a bomb.
19:49The pork is perfectly cooked.
19:50That wet marinade that you put on it is not overtaking the flavor of this.
19:54The little crunch of the pickled cabbage in the veg.
19:57Really need it.
19:58The chile de arbol, not overly spicy.
20:01And then fancy pink sauce.
20:02You probably have never had one of these.
20:04But if you're going to have one, this place to come.
20:07Bernil Arepa right here for you.
20:09I'm actually Puerto Rican myself.
20:11Okay.
20:11Growing up, Bernil was a big part of our culture.
20:14How is that tasting in consideration to what you would get?
20:17It's fantastic.
20:18The pink sauce gives it a distinct taste to it.
20:20The contrast of the pickled onion to the chile de arbol sauce has a really great tang.
20:25I would definitely order it again.
20:27Chicken arepa for bar five.
20:29It's so unique.
20:30And it's so delicious.
20:31This is a real art.
20:33Thank you, chef.
20:34Asheville should be thanking you.
20:36Chao, brother.
20:38So was that another righteous road trip or what?
20:41But don't you worry.
20:42We got plenty more joints to find all over this country.
20:45I'll be looking for you next week on Diners, Drive-Ins, and Dives.
20:49The, the, the, it's this.
20:52The soft thing, like the.
20:53I thought you said you didn't dance.
20:54I thought you said you didn't dance.
20:55I mean, I got my moves.
20:56Now, now, as soon as I talk about the food, you started to give me the dance.
20:59I got some moves.
21:00I got some moves.
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