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Diners Drive-ins and Dives - Season 54 - Episode 01: Triple D Nation: All Day Long
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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, but 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, it's an all-out mission.
00:26This is an adventure in cooking.
00:27For fried, baked, smashed, and stuffed.
00:30They got a little something for everyone.
00:32Fried chicken with fries.
00:33Chile velleno.
00:34I loved every bite of it.
00:36It is the bomb.
00:37There's mouth-watering Mexican in Minnesota.
00:40That's probably the most flavorful tamale I've ever had.
00:43A far-out veggie voyage in Cambridge, Massachusetts.
00:46There's a lot of texture, tremendous amount of flavor.
00:48Delicious. Thank you.
00:50And a Southside Chicago spot.
00:52Everybody loves it.
00:53Yes.
00:53Serving pizza and chicken for over a century.
00:56105 years.
00:58I know, it's hard to believe.
00:59It's really an institution.
01:01Cheers.
01:02Ah.
01:03Familiar faces, new places, and more off-the-hook flavors.
01:07This is Triple D Nation.
01:16When you think Chicago, you probably think that thick-crust, deep-dish pizza.
01:21So, you gotta stop and take a look when you find a pizza joint in Chicago that's doing the exact
01:25opposite.
01:26I am talking thin, thin crust.
01:29And back when I first visited this family-run restaurant in 2008, people were piling in for it.
01:34It's a Triple D OG that's been in business for over 100 years.
01:39And you know what?
01:39They're not changing a thing.
01:41This is Vito and Nick's Pizzeria.
01:47Large sausage pizza.
01:48This is one-of-a-kind restaurant in Chicago.
01:50You can't beat it.
01:51Four cheese wrap for bar six.
01:53I love watching Triple D, and I saw Guy try it.
01:56I was like, why not?
01:57How's your pizza today?
01:59Excellent.
02:00Rose is an institution.
02:01She's the cornerstone that keeps this place going strong.
02:04That's Rose George, who's the third generation keeping this joint alive.
02:08My grandmother started this.
02:10She perfected the dough.
02:12And you're using the same recipe now?
02:13Absolutely.
02:14Guy, go and stop.
02:15How are you, stranger?
02:16Nice to see you.
02:17What year did we shoot Triple D?
02:192007.
02:21So, it was literally the first year.
02:23There's so much flavor in the pizza, the dough gets a ton of attention.
02:26So, this is where the dough magic happens.
02:28Yes.
02:29First, we're going to put in the flour.
02:30Shake a little bit.
02:33Okay.
02:34Some salt.
02:35Some yeast.
02:36A little bit of milk.
02:37Is it a little bit a gallon?
02:38No.
02:39A little bit's about a half a gallon.
02:40We're now going to put some water in here.
02:42Stand back.
02:43I'm trying to.
02:44It'll mix.
02:45So, this will sit here for how long now?
02:47Till tomorrow.
02:47Once it starts raising, every 20 minutes to half an hour, you can keep coming in here and
02:52punching it down.
02:53Do I need a de-bling?
02:54Are you running your bling?
02:55No, I have my blings on.
02:56I have my blings on.
02:57Tear a piece off.
02:58A little flour on there.
02:59Like this.
03:00Roll it into itself.
03:01Roll it in.
03:01Tighten it.
03:02Make it tight.
03:02Yeah, that's okay.
03:03That's okay?
03:04That's okay.
03:05That was a pretty good one.
03:06Then we're going to run them through the sheeter.
03:07Now, I'm going to send it through the next one.
03:09So, it goes through twice on the bottom?
03:10I'm going to show you.
03:11I'm going to put a little bit here.
03:13I'm going to put a little bit here.
03:14Do you go all the way to the edge?
03:15All the way to the edge.
03:16You want to take a little bit of cheese and pepperoni.
03:21Here we go.
03:23So, look at that.
03:24Cheers.
03:25Cheers.
03:26Nice.
03:27Thin.
03:28Almost cracker.
03:29I'd always thought Chicago pizza was all the deep dish.
03:32But the crust is really thin, really crisp.
03:36Pepperoni pizza for Bertha.
03:38I love the pizza here and the service is excellent.
03:40Enjoy.
03:41You're welcome.
03:41You'll see the guys in the back yelling out orders.
03:44Italian beef hot jardiner.
03:45I saw a guy have the Italian beef hot jardiner pizza.
03:48It looked fantastic, and I knew I had to try it.
03:51This is roast beef.
03:52I'm going to grind these trimmings.
03:54Now, we're going to season this.
03:55Well, after I flatten it down.
03:57Okay.
03:57We're going to put our beef on top of the trimmings.
03:59Now, we have some more salt.
04:01A little bit of black pepper.
04:02Now, we're going to go granulated onions.
04:04Not a lot.
04:05No.
04:05Just a little bit.
04:06And granulated garlic.
04:08Everybody on the mountain.
04:09Some basil.
04:10Oregano.
04:11And we're going to add some olive oil on the top.
04:13This is an adventure in cooking.
04:15Now, how long is this going to slow roast for?
04:16For a good eight hours.
04:18So, we're looking for a medium rare in here?
04:20Oh, and it will be.
04:21Oh, look at that.
04:22Is that picture perfect or what?
04:24Now, we throw it up and slice it?
04:25Yes, we do.
04:26And what are we going to do with this?
04:27Put on pizza.
04:28And just put a little bit more cheese on the top to hold it together.
04:31And that's all she wrote?
04:32That's it.
04:34That looks like a manhole cover in Flavortown.
04:36Are we going to put any jardinier on top?
04:38We'll put it on top.
04:41Mmm.
04:43That's it.
04:44Anybody that would come to Chicago.
04:45And not come here and try this.
04:47You'll be arrested.
04:47I'm moving in.
04:48First time I ever had jardinier on a pizza.
04:51I'm still just cranking them out.
04:52We actually had to put a second double deck of ovens in after Triple D.
04:56That's how busy we got.
04:58My favorite thing about Vito and Nick's is that their menu is so versatile.
05:01There's so many different options.
05:03Fried chicken in the window.
05:04Next to the pizza, chicken's my favorite dish here.
05:06You've always made fried chicken?
05:08Yeah.
05:08No.
05:09Yes?
05:10Give me the rundown.
05:11It's AP flour with a little potato flour.
05:14Put them in the deep fryer.
05:15I put the fries down first, and I'll put my chicken up.
05:21A little bit of salt.
05:23How did fried chicken get on a menu at a pizza?
05:25It started from the get-go.
05:28I love the fried chicken.
05:29Fried chicken with fries?
05:30The fried chicken was super juicy, but the crispy skin on top of it?
05:34Out of this world.
05:35I loved every bite of it.
05:37It were all the things that embodies Triple D.
05:39Good bar, good scene, good people.
05:42Everybody loves it.
05:43Yes.
05:43Your dad would be so out of his mind happy to see what you're doing.
05:48Not only with the oldies that Rose roped me into.
05:51Egg pizza.
05:52Get it with the yolk on it.
05:54I'm not doing it with the yolk on it.
05:55But all kinds of other great dishes coming up as well.
05:59The dish right here, this will bury me.
06:01Basta choy for bar eight.
06:04I'm at Vito and Nick's on Chicago's South Side,
06:06a spot I first visited back in 2008,
06:09where Rose George's family has been serving up Italian classics for generations.
06:14Has anything changed?
06:15No.
06:16People still whipping the pizza peels at each other?
06:18Oh, yeah.
06:19You guys ever see that?
06:20A large sauce, half pepper, and onion coming out.
06:22I throw the board back to Nicky.
06:23Nicky catches the board.
06:24You're working a 10-hour shift.
06:26You try not to walk as much as you can.
06:27And there's a cloud of dust that comes with it.
06:29You're right.
06:31They make not only thin crust pie, but they cut it in squares,
06:34which is one of my favorite ways to do pizzas.
06:36I'm just looking for the corner.
06:38I just took it.
06:41Deep dish has its place, too, in Chicago,
06:43but thin and crispy is where my heart is.
06:45The pizza is amazing.
06:46There's so many different types of pizza.
06:47We've got the breakfast pizza.
06:49What are we going to make now?
06:50Egg pizza.
06:51We need some cheese on here.
06:54Make five wells.
06:56Oh, we're putting them on raw.
06:57And you want to start from the outside.
07:00Pull the whites to the center.
07:01Otherwise, they're all over the place.
07:03A little bit of oregano.
07:04Now we put our secret ingredient on here so it doesn't dry.
07:07Half corn, oil, half water, crispy pepperoni.
07:10Sprinkle it on top of the eggs.
07:12Hide that one.
07:12Hide that one.
07:13There we go.
07:14Can't even tell there's eggs on there.
07:15I'm excited.
07:19Get it with the yolk on it.
07:20I'm not doing it with the yolk on it.
07:23Oh, she wants you.
07:24That was awesome.
07:26I saw that.
07:28I'll tell you this.
07:29If you're not a big egg fan,
07:30the only way to eat eggs is to say,
07:31I want it on a pizza with thin crust from Vito and Nick's
07:34covered in fried pepperoni.
07:37I could eat this pizza for every meal.
07:39This is so good.
07:40We've been coming to Vito and Nick's for 35 years.
07:43The food is always consistent.
07:44It's around for a reason.
07:46Next year is our 105th anniversary party.
07:48105 years.
07:50I know.
07:50It's hard to believe.
07:51It's really an institution.
07:52It is.
07:53We were just voted number one in the city of Chicago.
07:56It is the bomb.
08:00Mastacholi for bar eight.
08:01Tell me about the mastacholi.
08:03It's big mastacholi with the mozzarella cheese and parmesan.
08:06Everything is made from scratch.
08:08First, I make the sauce.
08:10A little bit of olive oil, onions, and a pinch of salt in there.
08:13Now that they're caramelized, we're going to start our other ingredients.
08:17Only plum tomatoes do I use.
08:19Bring it to a boil.
08:21A little bit of black pepper.
08:22Some granulated garlic.
08:24Pinot Grigio.
08:25Now we're going to have to cook the wine out.
08:28The last step is I'll put fresh basil in.
08:30Sauce is ready, so I'll put a little bit at the base.
08:33We're going to do the mastacholi.
08:35Swirl it.
08:38This is the mozzarella ground.
08:40We like to put lots of cheese on.
08:42Now we're melting the cheese.
08:44Nice and golden brown.
08:46A little bit of oregano.
08:48Fresh basil and finished with parmesan cheese.
08:51You understand.
08:52The dish right here.
08:53This will bury me.
08:55Mastacholi is my game.
08:58And melted mozzarella on top of it.
09:00Mmm.
09:01Yeah, they're baked mastacholi.
09:02The pasta here is perfect.
09:04Al dente noodles.
09:05The cheese is wonderful.
09:06It's a serving that'll serve the whole family.
09:08Oh, I just love it.
09:09Vito and Nick's, it's the best place to come to get pizza in Chicago.
09:13This isn't just coming to get in a pie.
09:15This is an event.
09:16Give me 30 seconds.
09:17And you're crazy.
09:18People like yourself, we call you a triple D-O-G.
09:22OG.
09:23Original gangster.
09:24I am.
09:26She is.
09:29And coming up, another standout triple D spot.
09:32This right here, up top.
09:34A Mexican restaurant market going big up in Minnesota.
09:38Huge menu.
09:39That's a big deal.
09:40While staying true to their real deal recipes.
09:43Look at that.
09:44This isn't my birthday.
09:47So I'm here in Richfield, Minnesota.
09:49This is a great place to come to.
09:51One, a bunch of my triple D crew lives here.
09:53Two, they have got an eclectic mix of restaurants.
09:56But I gotta be honest with you.
09:57When my crew tells me they've got a real deal Mexican joint in Minnesota, I had to see it
10:03with my own eyes.
10:04And they weren't kidding.
10:05I mean, when I first stopped by in 2015, they were selling groceries and serving dynamite
10:10tacos and tamales.
10:12And now the word is out.
10:13And they're blowing up even more.
10:15This is Andale.
10:20I've been coming to Andale since I was little.
10:23Absolutely amazing restaurant and grocery store as well.
10:27With Guy coming in and being, you know, highlighted in the show, I think it brought a lot more
10:30popularity.
10:31Chile relleno.
10:32Jorge and Fernando do it right because they do it themselves.
10:36Yeah, they do.
10:37In fact, Jorge Castro and Fernando Mejado do a little bit of just about everything.
10:43You got a butcher shop.
10:44You have a bakery.
10:45One side is market.
10:47The other side is full-blown restaurant.
10:49Right.
10:49And I mean, huge menu.
10:50That's a big deal.
10:51One of the things that consistently we get people asking, what did Guy have?
10:56Tamale platter.
10:57Guy had the tamales.
10:58I had the tamales.
10:59They're amazing.
11:00We're making carnitas for tamales.
11:02We're going to start with during the meat.
11:04And what kind of fat are we using?
11:05Lodge.
11:06We're using lard.
11:07So now we seared it all off.
11:10Cola.
11:11You got to do a little cola.
11:12You know why?
11:13Color.
11:14Cinnamon.
11:14I've made a lot of carnitas.
11:15I've never put cinnamon in.
11:17I like this one.
11:18Oranges and salt.
11:19We're going to put the pork stomachs in there.
11:22Boy, I hope they're not out of pork stomachs today when I go to Andalai.
11:26Covered with pork skin.
11:28More lard?
11:29Yeah.
11:29Yeah, this is awesome.
11:30Let it cook for six hours.
11:33We got the masa.
11:34Some pork.
11:35That's a big tamale, boss.
11:37It is, yeah.
11:37How long are they going to steam?
11:39One hour.
11:39Okay.
11:40Look at that.
11:42This isn't my birthday.
11:43All right, I'll try to eat all of them.
11:47That's probably one of the most flavorful, if not the most flavorful tamale I've ever had.
11:51Samale platter.
11:52The whole restaurant itself has very unique flavors.
11:55Chile relleno.
11:56Today I had a chile relleno.
11:57Absolutely amazing.
11:59Start with poblano peppers.
12:01We're going to char the skin first.
12:03Once the skin is removed, we're going to top it with the mustard cheese.
12:06We make a bed of the egg butter.
12:08We put the pepper on the top of it.
12:10We cover the pepper with the egg butter.
12:12And then we just put oil on top it until it's cooked.
12:15And then we flip it.
12:16And we serve this with ranchero sauce on the top.
12:20Chile relleno.
12:21The breading on it is nice and light.
12:23The pepper was not too spicy, but it has enough flavor to keep going back for more and more.
12:27We have another three taco arabes.
12:29The whole menu is absolutely amazing.
12:30I love all the tacos.
12:32Al pastor tacos.
12:33Al pastor tacos are authentic, juicy meat.
12:36What are we into now?
12:37Tacos al pastor.
12:39Al pastor.
12:40Onto the flat top, a little bit of oil.
12:42Drop some onions.
12:43A little bit of bacon.
12:44And a little bit of bacon, too.
12:45And pineapple.
12:46All going to cook together.
12:48Tortilla.
12:50Cilantro.
12:51Anions.
12:52Here's the avocado salsa.
12:55Let's see what you think.
13:00There is no way we're in Minnesota.
13:02No way.
13:04Outstanding, chef.
13:04Nice job, buddy.
13:05Thank you so much.
13:06A lot of people like al pastor.
13:08That's one of my personal favorites.
13:10Like, today I had the arabe tacos.
13:11Taco arabe for table nine.
13:13Cork meat on top of a flour tortilla, and it comes with a signature sauce.
13:17We're going to make the taco arabe.
13:19This is the same pork we do for al pastor taco.
13:21We have a butcher in the back on the market.
13:23They don't cut the meat the same way in Mexico that we cut in the United States.
13:26Yeah, we do totally different cuts, yeah.
13:28Majority of everything is going to be cut real thin.
13:30That's correct, yeah.
13:30We're going to do the parsley, white vinegar, lime juice, oil, salt, Mexican oregano, thyme, cumin, clove, onions, and garlic.
13:41We're going to blend everything together.
13:43Throw this in the pork.
13:44Marinate this for 24 hours.
13:46We're going to cook this on the flap top.
13:48Four minutes on each side.
13:50Now we're going to slice the pork.
13:52We're going to add parsley, onions, and it's going to go back to the flap top.
13:56Take about two minutes.
13:59Now we're going to make the sauce.
14:01Boiling water, chipotle pepper, morita pepper.
14:03We're going to wait like five minutes.
14:05Now we're going to throw everything in the blender.
14:07Roasted tomatoes, white vinegar, garlic, and salt.
14:11Blend everything.
14:13Tacos arabes.
14:14It's got some great soft meat.
14:16It's got the onions, cilantro.
14:17Always tastes great.
14:18The ribe sauce is a good sauce.
14:20It's just enough spice that just brings out the rest of the flavors.
14:23You guys are trying to buy the property?
14:25Right.
14:25You're in the process?
14:26You're in the process, yeah.
14:27We bought the property just about six months after the show aired.
14:30We expanded the building so we actually could have a bigger cooler to support the amount of food that we
14:35were putting out.
14:36Before it was busy, but now it's even busier than it ever has been.
14:40This right here, up top.
14:42You've got to come down and meet these cats.
14:45And the next cats we're meeting up with.
14:47Just when I think I know what's going on, I have absolutely no idea.
14:50Have taken the vegetarian game to new frontiers in Massachusetts.
14:54This has got to be one of the hottest spots in Cambridge.
14:58While keeping the comfort diner vibe alive.
15:00You can even hunch with vegan.
15:02It's to die for.
15:03I'm digging it.
15:08I'm here in Cambridge, Massachusetts, right between MIT and Harvard.
15:12Got a lot of smart people and a lot of construction going on.
15:16Anyhow, if you haven't noticed on Triple D, I'm featuring a ton of vegan and vegetarian restaurants.
15:21They just keep getting bigger and better.
15:23I mean, they're almost getting out of this world.
15:25Just like this spot, the vegetarian diner I landed at in 2019.
15:29And since then, they've launched new recipes and have really taken off.
15:34Welcome to Veggie Galaxy.
15:38Common breakfast sandwich in the window.
15:39I saw this on Triple D and it looked really great.
15:42It's really awesome to have this spot nearby.
15:44Can I get a chili mac and a Galaxy Smashburger?
15:47They got a little something for everyone here.
15:48The meat and all the proteins are made in-house.
15:51It makes the food very original.
15:52That's thanks to Adam Penn and his new managing partner, Michael Basanti.
15:57But it was Adam who founded it with his wife, Kathy, and had help from Sam Ranger in the kitchen.
16:02This is the biggest vegetarian restaurant I've ever seen.
16:06I grew up on Long Island.
16:07I love diners.
16:08I'm picking it up and it feels like the Jetsons opened up a vegetarian restaurant.
16:12You know, I think back to when this first opened.
16:14I don't know that I ever dreamed that it was going to turn into what it turned into.
16:17It's a really busy spot.
16:18It's always parked.
16:19I've been coming here since it opened.
16:21Veggie Galaxy is a big part of this community.
16:23Usually I get the mac and sap, which I really love.
16:25What is this dish we're making?
16:27The mac and sap.
16:28We're doing a tempeh bacon marinade.
16:30Olive oil.
16:31Maple syrup.
16:31Orange juice.
16:32Got it.
16:33Liquid smoke.
16:35Tamari.
16:36Brown sugar.
16:37Dried basil.
16:38Smoked paprika.
16:39Onion powder.
16:40And garlic.
16:40How long are we going to marinate the tempeh in this?
16:4230, 45 minutes.
16:44Bake it off.
16:44Then it goes on the flat top for service.
16:46Yep.
16:46All right, what do we make after this?
16:47Seitan chicken.
16:48So we've got vital wheat gluten.
16:49We have what?
16:50Vital wheat gluten.
16:51Getting introduced to a bunch of ingredients I don't typically use.
16:54Nutritional yeast.
16:55I use that.
16:56Mashed up chickpeas.
16:58Cumin.
16:58A little bit of sage.
16:59Rosemary.
17:00Onion powder.
17:01Salt and pepper.
17:02Garlic powder.
17:03Thyme.
17:04Smoked paprika.
17:05Tamari tomorrow.
17:05You got it.
17:06Olive oil.
17:07Vegetable broth.
17:08Then we knead it?
17:09Of course we knead it.
17:10We've got a lot of people coming in to have it.
17:11You got it.
17:15Roll it up.
17:16You're going to boil it.
17:17Then you'll slice it.
17:18And then go to the flat top with it.
17:19We typically fry the chicken.
17:20Just when I think I know what's going on, I have absolutely no idea.
17:25Now we're doing our mac and cheese waffle.
17:27Ladle the sucker on for about two and a half minutes, and then flip it another two and a
17:30half minutes.
17:31Holy hot mess, Batman.
17:33Let's see it, brother.
17:34So our waffle.
17:35Lettuce.
17:36Bacon.
17:37Chicken.
17:38Sriracha ioli.
17:40There it is.
17:43See?
17:43You can even hunch with vegan.
17:48I get the smokiness of bacon and the maple of the bacon.
17:53Well done, brother.
17:54We've got your mac and stack right here.
17:56The mac and stack, that's one of those dishes that people come here to get.
18:00Chili mac and cheese in the window.
18:02Since last time, we want to keep things fresh, so we have a new menu rollout.
18:06It's very diverse.
18:08Lots of different options.
18:09Order up.
18:10Cubano.
18:11Now we're going to make our Cubano sandwich.
18:13We're going to make our jackfruit, and it makes a great pulled pork substitute.
18:18So I'm going to add my barbecue sauce, kosher salt, cumin, and a little bit of olive oil.
18:23We're going to mix this together and let it marinate in the refrigerator overnight.
18:27We're going to make our seitan ham.
18:29It has a base of tofu, vital wheat gluten, vegan chicken stock, nutritional yeast, paprika,
18:36olive oil, ketchup, garlic powder, kosher salt, and onion powder.
18:40Blend this up, and then we're going to knead it into a dough.
18:42We're going to wrap this up and bake it in the oven.
18:44And you'll see, it looks and tastes like a traditional ham.
18:48We're going to have our deli mustard, some pickles, Swiss cheese, jackfruit, and then our seitan ham.
18:55We're going to take our sandwich, put it on the grill.
18:58There you go, our Cubano sandwich.
19:00The Cubano with fries.
19:01The ham has a very smoky flavor.
19:03It feels very authentic.
19:05Favorite thing on the menu.
19:06Too difficult to pick one thing.
19:07I like the answer.
19:08I was working the day that Guy showed up.
19:10The Kendall Square Burger.
19:11People were excited about the things that Guy had.
19:13All right, what do we have to do now, my friend?
19:15We're going to cook our Kendall Square Burger.
19:16Let's see it.
19:17Bun down, roasted garlic mayo, we have our dressed arugula, a bit of lemon dressing, and then our black bean
19:22soup potato patty.
19:23Nice fried onion rings.
19:24Now the red pepper puree.
19:28There's a lot of texture.
19:29There's a tremendous amount of flavor.
19:31Delicious.
19:32Kendall Square Burger.
19:33Our Kendall Square Burger is still really popular, but we've introduced a new burger, our Galaxy Smash Burger.
19:39I love getting the Smash Burger.
19:42It's crispy.
19:42It's a good balance.
19:44It's awesome.
19:45This is a lentil beet patty.
19:47Green lentils.
19:48Roasted shiitake mushrooms.
19:50Golden beets.
19:51Oats.
19:51Blanched onion.
19:53Tamari.
19:53Nutritional yeast.
19:55Worcestershire sauce.
19:56Maple syrup.
19:57Panko breadcrumb.
19:58AP flour.
19:59This is our spice blend.
20:00Some garlic and onion, and then some spices that pack a little bit of punch.
20:05And now we blend it together.
20:07Going to go right on the grill.
20:08And then we smash the patty down and let that cook.
20:11And add cheese.
20:12Add our burger sauce, some sliced red onion, tomato, iceberg lettuce, more burger sauce.
20:20Galaxy Smash Burger up.
20:22Smash Burger.
20:23It has a little kick of spice to it, but it's not too overwhelming.
20:28It's to die for.
20:29This has got to be one of the hottest spots in Cambridge.
20:33I'm digging it.
20:36Fried chicken ready.
20:38Loaded waffle fry.
20:39Table six.
20:39Enjoy.
20:40That's it for now, but we're not done yet.
20:42We still got to revisit more joints serving up all their stories.
20:45So we'll see you next time on Triple D Nation.
20:48This is going to take one more minute here.
20:53Yeah.
20:54It's been only five seconds, so.
20:56Did it just go on×›.
20:57Oh, tá.
20:57It's over.
20:58It's over.
20:59It's over.
20:59It's over.
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