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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?
00:06You know, I don't know. We should check it out.
00:10Over 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, we've got Mexican on the menu.
00:26It's got a lot of street taco going right there.
00:28And a whole mess of meat.
00:29Oh, start it up.
00:31There's a smokehouse in New Orleans bringing on the boudin.
00:35Nice.
00:35We're fancy over here.
00:37A joint in Cincinnati rolling up the taquitos.
00:40Little tubes of deliciousness.
00:43And a cafeteria in Chicago.
00:45You make real deal pastrami.
00:46The real deal.
00:47It's got me lining up for more.
00:49You brought me things that I didn't have last time.
00:51Yeah, it was hard to find something you didn't have.
00:53All right, to the cashier it is.
00:55Familiar faces, new places, and more off-the-hook flavors.
00:59This is Triple D Nation.
01:08I have said it once.
01:09I will say it again.
01:11Chicago is one of my favorite food towns.
01:13And this is one of the reasons why.
01:14I'm here on the South Loop to check out a joint
01:16that's been serving up old-school deli since 1942.
01:20And serving me since 2018.
01:23And luckily, everything is exactly the same.
01:26This is the one and only Manny's Cafeteria and Deli.
01:31We have one spaghetti.
01:32It was wonderful that guy came and featured Manny's.
01:36It's a famous Chicago staple.
01:38What can I get for you today?
01:39Mac and cheese and potato pancake.
01:41It's very nostalgic with the cafeteria style.
01:44You can get something different every time, and it will always be delicious.
01:47Bob, go French toast ready?
01:48The food's the same today as it was when I started coming here when I was 10 years old.
01:53And for good reason.
01:54The Raskett family recipes from Dan and his father, Ken, date back to 1942,
01:59when Ken's grandfather and great-uncle started the place.
02:04There's bagels, knishes, matzo ball.
02:07I mean, you name it, you got it.
02:08We got it.
02:09Crazy.
02:09So I have to talk about it.
02:11How long ago was it?
02:11Six years ago?
02:12Yes.
02:12What a fun place.
02:14I mean, is it called flat out of cafeteria?
02:16Yeah, we're a cafeteria.
02:17I went through the line, filled up my tray.
02:20All right, I'll have some of that.
02:21It wasn't even things that we were highlighting that we cooked that day.
02:24All right, to the cashier it is.
02:25What did we make that day?
02:26Pastrami and stuffed cabbage.
02:29You make real deal pastrami?
02:30The real deal.
02:31How many pounds do you go through a month?
02:32Probably about 40,000 pounds.
02:3440,000 pounds of pastrami a month.
02:37No, I'm serious.
02:37I'm serious.
02:38All right, let's go pastrami.
02:39We are making the brine.
02:41We're going to start with our water.
02:42Kosher salt, brown sugar, garlic, curing salt.
02:46Mix it really well.
02:47Let this all come to a boil.
02:48For 30 minutes.
02:49Let it cool.
02:50Now we're going to take our brine to cure our beef navel.
02:52Beef navel?
02:53Yeah.
02:54Not this kind of navel.
02:55You got it.
02:56Yeah.
02:56How long is it going to marinate?
02:57Five days.
02:58Now we're going to go with the dry rub.
02:59Brown sugar, coriander.
03:01A whole bunch of it.
03:02Whole bunch.
03:03All spice?
03:04All spice.
03:04Black pepper, mustard, garlic powder.
03:07So you grab the navel.
03:08Mix the spices in.
03:10Holy moly.
03:11And bake it in the oven.
03:1260 to 80 minutes.
03:14Slice to order.
03:15Slice to order.
03:16Oh.
03:18All right.
03:20That's the bite right there.
03:23Can I get some of this to go?
03:24Of course.
03:2560 pounds, please.
03:26Pastrami sandwich is a must.
03:28Corned beef, pastrami on rye.
03:29Pastrami and corned beef.
03:30Those are typically my favorites.
03:31I keep it simple.
03:33Corned beef, pastrami on rye with a little horseradish mustard.
03:39So there's different things that come out on the line at different times?
03:41From 7 to 9.30, we do breakfast to order.
03:43And then right at 9.30, we put all the hot lunch food out.
03:46And then...
03:47So you're saying that the cafeteria is actually a breakfast to order joint in the morning?
03:51Correct.
03:51You guys just love punishment, don't you?
03:54Some corned beef hash.
03:55That's how we do it.
03:55Corned beef hash.
03:56You make it from scratch?
03:57From scratch, yeah.
03:58My middle name is corned beef hash.
04:00I love the corned beef.
04:01It's all produced in-house.
04:04Corned beef hash is a staple, I take it?
04:05Yep.
04:06Whose recipe was this?
04:07Well, it was my grandfather's and then my dad's, but we tweaked it a little bit.
04:11Here's your corned beef hash and eggs.
04:13Enjoy it.
04:14We start off by making our brine.
04:16Take our pickling spice and put it in the boiling water.
04:19Coriander, mustard, allspice.
04:21Then we're going to put some fresh chopped garlic in.
04:23And then what's going to give the nice pink corned beef color is our pink salt.
04:27Let that cook for about five to six minutes, and then let it cool.
04:30Pour it right over the brisket, and then brine for five days in the cooler.
04:35So now that we have our perfect five-day brine, we're going to boil it for an hour and a
04:39half.
04:39We take the same corned beef that we're slicing all day, and we just take the whole briskets and grind
04:43it up.
04:44So not the leftover end pieces or anything?
04:46You just take a whole one and just grind it up?
04:47It's the whole corned beef.
04:49Yeah, you're normal.
04:49We go through way too much.
04:50Okay.
04:51Dynamite.
04:52And then we add a little onion, pepper, potatoes, ketchup.
04:56Mix it up by hand.
04:59Brown it up, and then we're going to put the eggs with it.
05:02Corned beef hash ready?
05:03Corned beef hash.
05:04It's kind of the best of brunch and lunch.
05:06It's awesome.
05:06The flavors blend together.
05:08It's hearty and, you know, really good.
05:10How long you worked here?
05:11Whole life.
05:12Fourth generation.
05:13Four generations.
05:15Yeah.
05:16Thanks for coming.
05:17Everything's delicious.
05:18It's a wide selection of generational recipes.
05:20They're few and far between, and this is an absolute gem.
05:23I mean, how many people are coming through here on a regular day?
05:26A thousand.
05:26A thousand people?
05:28It's a sea of people, but that's great.
05:30Haven't really seen it without a line before.
05:32You get it to go?
05:33Yeah, you can eat here to go.
05:35Delivered.
05:35Whatever you want.
05:36You deliver?
05:37Of course.
05:39Coming up, this place is delivering even more big-time comfort.
05:42Meatloaf the size of your head.
05:44It melts in your mouth.
05:45And fan favorites.
05:46The consistent recipes that everybody's enjoyed for 75 years.
05:50I wish I could get straight to my door.
05:52I live in Santa Rosa, California.
05:54I want it hot, though, when you get there.
05:56Mmm.
06:01Welcome back.
06:02Triple D is at an institution, I mean, one-of-a-kind, Manny's in Chicago, a decades-old spot I
06:08finally
06:08discovered in 2018.
06:10And it's still giving off those classic vibes.
06:13When I think of your restaurant, when I think of the deli, I think of the cafeteria.
06:16The folks in Chicago really have a blessing.
06:18How many years have they been?
06:19I was 75 when I was there.
06:21Yeah, we're 82.
06:2282?
06:22Okay, now the math keeps working, then.
06:24Look at us.
06:24We didn't even take our shoes off.
06:26Here's your potato pancake.
06:28Manny's is the best.
06:29I've been coming here since I was a little girl, and you can get everything.
06:32Breakfast, lunch, dinner, you name it.
06:34We got one matzo ball soup.
06:35I grew up having matzo ball soup, so I had to try that with the giant matzo ball.
06:39It was phenomenal.
06:40There's something for everybody.
06:42Your favorite thing on the menu.
06:44My favorite thing is the stuffed cabbage.
06:45Okay, so let's talk about stuffed cabbage.
06:47We're going to be first boiling our cabbage heads.
06:49Got you there.
06:51So, cabbage leaves are done.
06:53Put three pieces all together.
06:54Really?
06:54Another big yes.
06:55And then we're going to take a big handful of meat.
06:57Whoa!
06:58Make a meatball out of it.
06:59Lay it right in the center.
07:01Fold over the sides.
07:02Okay.
07:03Make sure it's nice and tight.
07:04And then put it right in the pan.
07:05Ladle over the sauce?
07:06Yep.
07:08Foil, oven, eat.
07:09Stuffed cabbage.
07:13That's really good.
07:14The cabbage just melts in your mouth.
07:17I've had a lot of stuffed cabbage.
07:18That ranks really high.
07:20Order up for the Triple D Nation.
07:22Pick and choose.
07:23Walk out with a tray.
07:24You're smiling.
07:26Okay, mac and cheese with bucatini.
07:28Mmm.
07:29Short rib is dynamite.
07:30That's good beef stew.
07:32Anything new on the menu?
07:33We're just really doing the same old stuff.
07:36Don't say the same old stuff.
07:38We're doing the consistent recipes that everybody's enjoyed for 75 years.
07:43We got a meatloaf and mac and cheese coming right up.
07:45Today I went with the meatloaf.
07:47I love the gravy because it's kind of tomato based.
07:50I see that you brought me things that I didn't have last time.
07:53This is our meatloaf.
07:54Meatloaf the size of your head.
07:56Yeah.
07:56It was hard to find something you didn't have.
07:57Tell me about how you guys make it.
07:59Fresh ground beef, ground onion, eggs, breadcrumbs, garlic powder, salt, and pepper.
08:06Mix it up and form it into a loaf.
08:09Bake this off for about 40 minutes at 350.
08:13Now we're going to make our sauce.
08:15Green peppers, celery, onion, and some chopped garlic.
08:19We're going to add our crushed tomato and tomato paste.
08:22And then we're going to add some water.
08:24And the last ingredient, we're going to put some salt in there.
08:26Let this cook down until the vegetables are nice and soft, and then we're ready to go.
08:31Meatloaf mashed potatoes.
08:32It's a little tomato sweetness.
08:34It melts in your mouth.
08:35The sauce with the meatloaf is a delicious dish.
08:40I love Chicago.
08:42It's one of my favorite food cities.
08:43And I hope you know how special you are.
08:45You really are an institution.
08:47I can only imagine the characters that come through, the things they order.
08:51You know, the energy that goes on in this place.
08:52It's got to be like a machine.
08:54Like a big, gigantic heartbeat.
08:55It's very fun.
08:56I'll make another visit.
08:57I've got to come down for a pastrami.
08:58Well done.
08:59See you, bud.
09:02And my next visit is to a Cincinnati Mexican joint.
09:05It's really good, man.
09:06Still serving up the tried and true.
09:08This is a really elevated taco.
09:10While breaking all kinds of new ground.
09:12When we saw the reaction fans were having, we felt like we had to build a few more.
09:16Real underachievers.
09:18Good joint, man.
09:21So I'm here in Cincinnati on Vine Street.
09:24Now, this area has had a lot of ups and downs throughout the years.
09:27But they're definitely on their way back up.
09:29With all these cool restaurants that are opening in the area, like this joint.
09:33Where they're serving up Mexican street tacos.
09:35And since my first visit in 2014, they've expanded their menu and their empire.
09:40With six more locations.
09:42This is Bakersfield.
09:46I have the Al Pastor.
09:49We've been coming to Bakersfield since it opened.
09:51The food is consistent in all of them.
09:53The atmosphere is there.
09:54And that's what we like.
09:55Queso for the bar.
09:56Since the first time Triple D came, this evolved quite a bit.
09:59And the food is still amazing.
10:00Thanks for coming in.
10:01That's all thanks to co-owners Joe and John Lonnie and Alex Blust.
10:05And they really bring this place alive.
10:08Let's get the rundown.
10:09You guys are brothers.
10:10Right.
10:10Okay.
10:11Who are you?
10:11I'm a friend of the family.
10:13Our dream was to open a restaurant together.
10:15When we opened Bakersfield, it was really just an idea that the three of us had.
10:19Order again.
10:20Short rib taco.
10:21It has delicious tacos.
10:23My favorite is the short rib.
10:24What are we going to make?
10:25We are going to make our short rib marinade for our short rib tacos.
10:28Give me the rundown, man.
10:29First, we're going to take our roasted tomatoes.
10:31Come on, get up there.
10:33Got beef stock, chipotle chilies.
10:35And adobo.
10:36Very nice.
10:37Tomato paste.
10:38Whole garlic, brown sugar, and kosher salt.
10:44What's the next step?
10:45We're going to braise our short ribs.
10:48We're going to add cinnamon sticks, a few bay leaves.
10:50Let's add the marinade.
10:52Now, how long are we going to let this braise in the oven?
10:54We're going to cook it at 350 for about four and a half to five hours.
10:57Dig it.
10:57Let's make a taco.
10:59Okay.
10:59Take our braising liquid.
11:01We're going to take our shredded short ribs.
11:06And here one's crema.
11:09Whole queso fresco.
11:10Pickled white onions.
11:12Cilantro.
11:13It's got a lot of street taco going right there.
11:17The short rib, it's tender.
11:20It's not over seasoned.
11:21Love the cinnamon in there.
11:22This is a really elevated taco.
11:24Fantastic.
11:25Short rib tacos have been a number one seller since day one.
11:29They're exactly the same as they've always been.
11:32I have the salsas and guacamole dips.
11:34There's amazing Mexican restaurants here in Cincinnati, but this one absolutely stands out.
11:38So you guys are making handmade tortillas?
11:40Absolutely.
11:40We usually do about 2,000.
11:42Every day.
11:43Every day.
11:46Chaz Barricado is still with us.
11:48He's working at our concept right down the street.
11:50Table four, trio up.
11:52Justin Uckman is our new director of culinary development.
11:56They've added a bunch of new items to the menu.
11:59Carnitas taquitos, table four.
12:01I've had the taquitos.
12:02They're absolutely fantastic.
12:03Little tubes of deliciousness.
12:06We're going to start making our carnitas taquitos.
12:08These are our boneless pork shoulders.
12:10Add in our salt and black pepper.
12:12Put our pork butt on to sear.
12:16We're going to build our braising pan.
12:17Salsa verde.
12:18Our oranges.
12:20Lager-style beer.
12:21And now we're going to build our sachet.
12:23Cinnamon sticks, orange zest, and bay leaves.
12:27Pork has been seared on both sides.
12:28We're going to braise it at about 250 for six hours.
12:32About an ounce of meat per taquito.
12:35Alejandro cheese.
12:36And now we'll roll them up.
12:37And now they're ready to fry.
12:39Our enchilada sauce.
12:41Stack them nicely in the bottom of the bowl.
12:43Top it with a little more of our enchilada sauce.
12:46Crema, cotija cheese, and some fresh chives.
12:49Carnitas taquitos.
12:50They're just so crunchy.
12:51The filling is so flavorful.
12:53One of my favorites.
12:54The sauce is smoky and has a nice kick to it.
12:59I've got your fish taco here.
13:01They have such a wide variety of things you can get.
13:04The flavors that they come out with are just awesome.
13:07Milanese torta.
13:08My favorite thing is the Milanese torta.
13:10It's a chicken sandwich that has a mayo that's really amazing.
13:14What do we have to do now?
13:15Our chicken Milanese torta.
13:17Okay.
13:17Take our telero roll.
13:18Add black bean spread to the bottom of it.
13:20Take our fresh tomatillo salsa.
13:22Put a line right down the center.
13:23Chicken breast on top.
13:25Dig it.
13:25We're going to hit it with a little dressed marugula salad with some lemon oil.
13:28That pie will make you smile.
13:29Avocado mayo.
13:31And now we're going to go to the panini press.
13:33Absolutely.
13:35Just going to cut it on a bias.
13:37Take our plate.
13:39Serve it with a little fresh tomatillo salsa.
13:41It's a big torta.
13:46The flavor that's going on in here.
13:48You're getting a thin, crisp, tender chicken.
13:52It's really good, man.
13:53Appreciate it.
13:54Got your chicken Milanese here.
13:55The Milanese torta is still on the menu.
13:58It's still one of our top sellers.
13:59But we really wanted to expand beyond all the favorites.
14:03Got stuffed peppers coming up.
14:05The stuffed poblano pepper.
14:07There's no breading on it and they don't fry it.
14:09So it's really fresh.
14:11The stuffing is really flavorful.
14:13These peppers have been blistered on the grill and then we clean off the skin before we stuff them.
14:17And the key to it is our ground beef and chorizo.
14:20Close them up nice and tight.
14:21Put the cheese on and melt it in the salamander.
14:24We have our enchilada sauce crema and finish it with some cilantro.
14:27And this is our stuffed poblano pepper.
14:30The pepper kind of absorbs all the flavor of everything in it.
14:34It's just next level.
14:35It's really flavorful and it's a great way to start a meal.
14:38How'd you find this place?
14:40Um, I had heard about it through some friends.
14:42And did it deliver what you thought it was going to be?
14:44Absolutely.
14:44When we saw the reaction fans were having, we felt like we had to build a few more.
14:48We now have seven baker's fields.
14:51They do a really nice job with the food.
14:53And it's just been awesome to see the growth.
14:55Real underachievers.
14:57Yeah.
14:57I really like that.
14:58Good joint, man.
15:01Up next.
15:02Shove that in my shoe.
15:04Sandwiches and sausages.
15:05You're going to get smoke?
15:06You're going to get heat?
15:07I'll take all of them.
15:08Made with a real deal, New Orleans Touch.
15:10I roll with a bunch of culinary gangsters.
15:12And without question, you're one.
15:18So you find yourself in New Orleans and you don't have the 68 to drive.
15:21You're in the French Quarter and you say, listen, I want to get out of this tourist area and I
15:25want to go eat some of the food the locals love.
15:27Here's what you do.
15:27You get the Uptown Streetcar from Canal Street to South Carrollton and Jeanette.
15:32That's where I found this Cajun smokehouse in 2017 that was serving up their own twist on Louisiana favorites.
15:39And now that the secret is out, they're feeding more than just the locals.
15:43This is Boo Ray.
15:46Order up some buffalo wings.
15:48Boo Ray is this local joint everyone wants to come to because it's unique.
15:52Here's your beef fat fries.
15:54Guy made a great choice.
15:55It's kind of like street food-ish, you know, kind of high quality street food.
15:59Smoked beef sliders.
16:00You have a beautifully trained chef bringing you homemade dishes that are very accessible to everybody.
16:06That would be founder and chef Nathaniel Zimmit.
16:09And when it comes to Scratch Made, he goes all in.
16:12We get whole hogs every week.
16:15You'll break this down and use every facet of the hog?
16:17Indeed.
16:18Fantastic.
16:19So the first time that Guy was here, we made a spicy sausage and cheese meat pie.
16:25All right, chef, so we got that pork cubed up.
16:27A little salt.
16:28Black pepper.
16:29Cayenne.
16:30Garlic powder.
16:31Guajillo pepper.
16:32Nice!
16:33Paprika.
16:34White pepper.
16:34Onion powder.
16:35We do our first coarse grind.
16:37And then we'll go to a fine grind.
16:38Indeed.
16:39So now we're going to drop it into the rondo.
16:41Lick the bowl.
16:42Sweet onions.
16:44Jalapenos.
16:44Red bell.
16:45Little onion powder.
16:46Cayenne.
16:47Dried jalapeno powder.
16:49Paprika.
16:49I never had no paprika.
16:51We're fancy over here.
16:52Next, we add American cheese.
16:54American cheese has its place.
16:56So cook it down, a little bit of mustard in it?
16:57Cook it down, add the mustard.
16:59Shove that in my shoe.
17:01Ooh, there's a little heat in there.
17:02That's that hot sausage.
17:03What are these?
17:04Eponada wrappers?
17:05Eponada wrappers, yes, sir.
17:06Put some of the hot sausage and cheese mixture into the center of it.
17:09We have some whipped egg.
17:10You just made a gigantic Cajun dumpling.
17:13Drop it in the oil for how long?
17:14This gets about four or five minutes.
17:16We serve it with a roasted poblano ranch.
17:18You make yourself.
17:19Indeed.
17:19You're a gangster.
17:24Mmm.
17:24They got tons of levels of flavor inside of it.
17:26Outstanding.
17:27We have a hot sausage meat pie for Triple D Nation.
17:30You bite into that nice crispy outside, and then you get the gooey, meaty inside.
17:35After Triple D, our sales tripled.
17:38Everything sold more.
17:39The menu is a casual down-home feel.
17:43You have wings and fries.
17:44You have sandwiches.
17:46We have a chopped chicken sandwich up.
17:47The smoked chopped chicken sandwich is another delicious item that they have on the menu.
17:52We start with the whole chicken, brined.
17:54We smoke it for about six hours.
17:56Once it's smoked, pull the skin off.
17:58We put it in some chicken fry, which is just seasoned flour.
18:02Wet chicken fry, and then go back, and we put them directly into the fryer.
18:06Then we reintroduce that fried chicken skin back to the picked meat.
18:10We add bread and butter pickles, celery, Granny Smith apple, red onions, lettuce, mayonnaise, pepper, salt, and we chop it
18:19together.
18:21Beautifully toasted bread.
18:23Roll it up.
18:24Our chopped chicken sandwich.
18:26You've got that smoked chicken, which adds just another level.
18:30And then you've got the crisp green apples.
18:34It's so amazing.
18:36The food is high quality.
18:37He only uses the best ingredients.
18:39He usually calls it fine dining for the working class man.
18:42Fried chicken sandwich with a shrimp boudin.
18:44We made a spicy shrimp boudin with Guy.
18:48Just for everybody that doesn't understand boudin, we're making shrimp sausage.
18:51Correct.
18:52We caramelized some onions.
18:53These are gulf shrimp.
18:54Salt, pepper, cayenne pepper.
18:57The last thing you add is your parsley and your green onion.
18:59Now, one of the funny things about boudin a lot of folks don't know is it has rice in it.
19:03Everything gets mixed together.
19:04Put it into the sausage stuffer.
19:06And these are rinsed hog casings.
19:09You're by hand all the time, all the sausage.
19:11We then smoke them.
19:12We're going to smoke on top of this?
19:14Oh, start it up.
19:16We do it for about an hour and a half to 155 degrees.
19:19What kind of wood are we going to use?
19:20Only oak wood.
19:21You're going to get smoke.
19:22You're going to get heat.
19:23You're going to get shrimp inside of a natural casing.
19:25I'll take all of them.
19:27These are tender.
19:28You get a really nice big mouth of smoke in there.
19:31Wow.
19:33Another type of boudin that we offer is a spicy pork boudin.
19:37And we make it into a boudin grilled cheese.
19:40The boudin grilled cheese, it's one of my all-time favorites.
19:44We cut some pepper jack cheese, stuff it inside some boudin balls.
19:48Then we smush them on the flat top.
19:51And then we take our homemade sourdough and we're going to mayonnaise toast it.
19:55We take a seasonal kumquat, mustard, American cheese, our patty, and then we just stuff it.
20:02I have a boudin grilled cheese.
20:04The boudin grilled cheese, nice, flavorful, spicy meat.
20:07But then you get that nice melty cheese and each bite has a crunch.
20:11A guy that's going to be putting that much effort into a grilled cheese sandwich, it's as good as it's
20:14going to get.
20:15Since Triple D came, we opened up a huge area in the back.
20:19Essentially, we just have a big wine garden.
20:21The setting is great.
20:23You're outdoors.
20:24Just adds an extra layer of fun.
20:26This is the place everybody wants to see when they go on vacation.
20:29I roll with a bunch of culinary gangsters.
20:31And without question, you're one, dude.
20:33Nice to have you.
20:33Thank you, brother.
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