- 19 minutes ago
Diners Drive-ins and Dives - Season 54 - Episode 06: Hot Dogs, Hot Knots, and Hot Ramen
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00:00I'm Guy Fieri and we're rolling out,
00:02looking for America's greatest diners, drive-ins, and dives.
00:06This trip...
00:07Oh, look, a snack basket.
00:08It's a hot ticket to Flavortown.
00:11If we can't get you in this door, we'll get you in the back door.
00:13We're rolling in the dough in Reno.
00:15Look at this. That's stand-up right there.
00:19Having top-notch ramen in Calgary.
00:21One of the best bowls of ramen I've ever had.
00:24And hitting a meaty spot in Asheville.
00:26Love it.
00:27Going big with house-made hot dogs.
00:29Yes.
00:30And a surprising sausage.
00:32Exactly how is one going to be putting that in their face and not wearing it?
00:36That's all right here, right now, on Triple D.
00:51So I'm here in Black Mountain, North Carolina,
00:53about, I don't know, 10, 15 minutes from Asheville,
00:56here on the main drag,
00:57and I don't even know how to explain to you what's going on.
00:59So it's a husband and wife team that met at a farmer's market,
01:02and they started with a little butcher shop bringing whole animals from local farmers around here,
01:06and they found a way to open multiple restaurants and multiple venues using all of the animal.
01:11And we're visiting just one of the joints.
01:12This is Foothills Great.
01:16Carolina Burger, ready for the bar.
01:17I think Guy would love a restaurant like this.
01:20It's fun to bring your family and friends.
01:22Tachos up for the patio.
01:23That's amazing.
01:24They have burgers, dogs, pretty much everything you really want when you're hungry.
01:28Fried chicken sandwich with a side of fries.
01:30Is it the outdoor setting?
01:32Is it the uniqueness of the food?
01:34It's a little bit of everything.
01:36I love the whole farm-to-table concept.
01:38You got an awesome atmosphere.
01:39It's a great spot.
01:40And it's all put together by local restaurant and butcher shop owners,
01:44Casey and Amanda McKissick,
01:45who literally grew their business from the ground up.
01:49We started as a farm, actually.
01:51As a farm?
01:51Yeah.
01:51Sitting in the back of a pickup truck, selling stuff out of a cooler.
01:54As the business grew, we built a butcher shop.
01:57We had a lot of fat, so we started making smash burgers.
01:59Bringing in whole animals, swinging beef.
02:02That's right.
02:02What are we making?
02:03Our famous homemade hot dog.
02:04Got a spiral dog with tallow fries.
02:06Order up.
02:07They deep fry the spiral hot dog in the tallow oil.
02:11Loaded up with relish and all the good stuff.
02:13Guy would love it.
02:15So this is a hot dog.
02:16Yeah, we've got our beef and pork blend.
02:18And then 40-60 Fataline.
02:19Love it.
02:20The dry spices?
02:21Garlic, dry mustard, allspice, kosher salt, white pepper, onion powder, paprika.
02:27Sugar and then dry brined overnight.
02:30And then we're going to grind it seven times.
02:32Two times through the course dye.
02:33And then five times?
02:35Through the small dye.
02:36We're going to paddle it with the milk powder and the cure and the water.
02:39Put it in our stuffer.
02:40You're doing these in long casings?
02:41We do them in a smoker length.
02:43We let them rest.
02:43And what are we cooking them in?
02:45I'm a big smoker with cherry wood at 160 degrees.
02:48Have them for service or have them for sale?
02:50Both.
02:50Wow.
02:51Portion them to length.
02:52Can I not just get the two and a half footer?
02:54Yeah, we're making a bun right now for that.
02:56I bet you are.
02:57But then I'm going to take the ends off.
02:59For my snack later?
03:00Yeah.
03:01Spiral cut yours.
03:02Get my bevel right.
03:03Third of the way in.
03:04Drop it in the tallow fryer.
03:06You have a tallow fryer?
03:07Of course.
03:08Yes.
03:08It's going to bloom up.
03:09And this is all about surface area.
03:11You have more crunch.
03:12You got more places for your toppings to sit down.
03:14Oh, I'm with you.
03:15We make the relish.
03:16Correct.
03:16Dill pickles all chopped.
03:17Local whole grain mustard.
03:19The salt.
03:20Little ACV.
03:21We serve that with a side of our tallow beef fries.
03:23Dynamite looking fries.
03:25That's our potato bun.
03:26Spiral cut hot dog in there.
03:28Mustard.
03:29Ketchup.
03:29And our house relish.
03:33I don't know enough about hot dogs to quote the scripture.
03:37But I do know that there's a multiplication of a lot of fat to a lot of meat.
03:41This has more of a ratio of meat to fat.
03:44Yeah.
03:47I like that you made the pickle relish.
03:48This just really works together.
03:50And it's a great bun, by the way.
03:51But the piece de resistance, that fry, you know, kind of caramelized the outside of it,
03:55but still tender on the inside.
03:57Still juicy on the inside.
03:59It's dynamite.
04:00Three spiral dogs in the fryer.
04:02It's super crispy.
04:03Everything fried in tallow ends up tasting twice as good.
04:06Legit.
04:07Yeah, it's awesome.
04:08And what a cool town this is.
04:09Yeah, Black Mountain's awesome.
04:11Black Mountain is a really tight-knit community.
04:14Right here, we're at the Grange.
04:15And then Foothill's Butcher Shop right across the street.
04:18Their butcher shop carries a ton of different sausages.
04:20I'm sure God would love the chicken parm.
04:22That's very unique.
04:23Chicken parm, I need hands, please.
04:25Chicken parmesan dog.
04:27Here we go.
04:28Boneless.
04:29Chicken thighs with skin on.
04:30Kosher salt.
04:31Dry basil.
04:32Black pepper.
04:33Phosphate.
04:33And that's just for a little bit of the bind.
04:35Oregano.
04:36Red chili flakes.
04:37And thyme.
04:38We're going to add that on top of our chicken thighs.
04:40With some fresh basil.
04:41Tomato paste.
04:42Panko.
04:43Is that fried panko or toasted?
04:45It's fried panko.
04:45Right, okay.
04:46So you're getting a little more fat in there from that.
04:48Mozzarella and parmesan.
04:49This isn't going to get as many grinds as the hot dog.
04:52Two grinds.
04:52What kind of casing are we going into?
04:54This will be into a hog casing.
04:55Let these rest.
04:56And then we're going to get them in the smoker at 160 degrees for about two hours.
05:01Got it.
05:02What are we into?
05:03We are making our house marinara.
05:05Oh, look, a snack basket.
05:06There you go.
05:07Hot dog ends.
05:08Start with fresh tomatoes.
05:09Olive oil.
05:10Kosher salt.
05:11Put these in the oven at about 500 degrees, seven or eight minutes.
05:15A little bit of olive oil in our pan here.
05:17Some onions in there.
05:18Garlic.
05:19Roasted garlic.
05:20Caramelized sofrito.
05:21I still don't know where the hot dogs are going.
05:23We're going to crisp those butts up.
05:24All right.
05:25We'll go in with the tomatoes.
05:27It's big enough to live here.
05:28Right, I think so.
05:29Fresh basil.
05:30Oregano.
05:31Toasty hot dog butts.
05:33Oh, this over noodles.
05:34This over a stale piece of bread.
05:35How much longer are we going to let this cook down?
05:3745 minutes, an hour.
05:38Toaster bun.
05:39Give our matzo a little toast.
05:42Farm sausage on there.
05:44Hot dog marinara.
05:45Cheese nice and toasty.
05:47Chub on top.
05:48And that's ready to eat.
05:49Exactly how is one going to be putting that in their face and not wearing it, is my question.
05:57The way you've been able to take a chicken parm and wrap it up in a casing.
06:03I'm getting the breadcrumb.
06:04I'm getting that fried bread texture and flavor.
06:07Just enough cheese.
06:08It's creamy.
06:08I'm getting good chicken.
06:10The right balance of herbs in it.
06:13And then the way you fortify it with the hot dog bolognese marinara, whatever you want to call it.
06:19Dynamite.
06:19It's absolutely a chicken parm inside the sausage.
06:22Delicious.
06:22I love it.
06:24Three chicken parms all day.
06:25This is the best menu in there I've ever had.
06:27Pretty much everything you want in a chicken parm sub just on a dog.
06:30It is amazing.
06:32Everything about Foothills Grange is awesome.
06:35Let's get this food out.
06:36I think it all started from selling stuff out of the back of a pickup truck.
06:39Well done, Casey.
06:39You got it.
06:40Thank you for that.
06:41What a blast.
06:42Dynamite.
06:43Up next in Calgary, Canada.
06:46That is cool.
06:47A righteous craft ramen spot.
06:49When you give this much effort, it should be something that good.
06:52Fusing together all kinds of flavor.
06:55I mean, this is cult following stuff.
07:04So I'm here in Calgary, about five minutes from downtown, and I've got a tight window between
07:0911 and 3.
07:10So I'm here to check out a ramen shop, not just any ramen shop.
07:12Now, they kind of treat it like a barbecue smokehouse.
07:15They make what they make.
07:16When they sell out, it's over.
07:18That's it.
07:18And I'm hungry.
07:19I sure hope they got some.
07:20This is Shiki Menya.
07:24Table 10.
07:25Don't go to black.
07:25Every time you're in here, you just feel like this is the place to be.
07:29Karamiso garlic.
07:30It's loud, fun.
07:32The ramen is just top notch.
07:33And the X Factor here is Chef Koki Aihara, doing things exactly how he likes it.
07:39Is it true that you're only open from 11 to 3?
07:42That's right.
07:42Quality over quantity.
07:43Is it really 20 hours to make the broth?
07:46Start to finish, it's 20 plus.
07:48Who taught you?
07:49My dad.
07:50He was a French-trained chef.
07:51He had a restaurant in Japan as well.
07:52But after moving to Canada, he started Japanese restaurants.
07:56What do you call a ramen freak?
07:57A ramen head?
07:57A ramen head.
07:58I'm a ramen head.
07:59Chili goma up right here.
08:00My go-to is chili goma.
08:02All the noodles are made in-house.
08:03Broth is made in-house.
08:05Comes with ground meat on top.
08:06Delicious.
08:08All right, walk me through it, Chef.
08:09To make our ramen noodles, we got four kinds of flour here.
08:11Ramen flour, strong bake, whole wheat, and cornstarch.
08:14We'll let that mix for about 10 minutes.
08:16The liquid is a bicarbonate.
08:18Ramen is an alkaline noodle.
08:19That's what creates the chewiness factor to it.
08:22Got it.
08:22Exactly.
08:22This is potassium carbonate and sodium carbonate.
08:25Liquid egg here, olive oil, kombu extract, the seaweed.
08:29We also blend up kombu.
08:30We'll give that a mix and then add it to the dry.
08:32So 15 minutes, we'll get a taste, put it through the rollers a couple times, make it to the right
08:37thickness.
08:38That is cool.
08:39And you'll just layer them up.
08:40Yep.
08:40Gosh, that's beautiful.
08:42This will rest for how long?
08:43At least a day.
08:44Now the broth?
08:44The other stuff, yep.
08:45Okay.
08:46We got the pork bones.
08:47And water.
08:47And this is the beginning of the 20-hour run.
08:49Correct.
08:50Then you pull the bones out.
08:51White onions, cabbage, a lot of ginger.
08:54A lot of garlic, carrots, celery, kombu here.
08:57So this will roll for another hour, you said?
08:59Yep.
09:00We always like to test the concentration, the refractometer here.
09:03What is this?
09:04Star Trek tool?
09:05Yeah.
09:06We can look at this concentration.
09:08We want to keep the concentration at about a five.
09:10Hang on one second.
09:13So the darker line where it's at the five?
09:16Yeah.
09:16I've never seen that ever in my life.
09:18All right.
09:19What are we on to next?
09:19Chili oil?
09:20Yes.
09:20Canola and sesame, ripping at 150.
09:22Cinnamon.
09:23Star anise.
09:24Dried chilies.
09:25Green onion.
09:26Ginger.
09:27And garlic.
09:28Got it.
09:28So we got fine chili powder, some coarse chilies, salt, and Szechuan pepper.
09:34And what is in the lens cleaner?
09:36This is water.
09:36We just want to give it a little hydration so that it doesn't burn when you put the oil on
09:40top.
09:40Huh.
09:41Two things I've never seen in a kitchen.
09:43Add the hot oil.
09:44Let it sit overnight.
09:45All right.
09:46What do we do next?
09:46The shiotare, sesame oil, garlic and ginger, white onion, potatoes, and apples for a little
09:53sweetness.
09:53That's the combo I usually roll with.
09:54The kombu, tonkotsu broth, vinegar, meeting, kombu extract, and a lot of salt, pepper.
10:00We'll leave this simmering for about 30 minutes.
10:02Blend it.
10:03What are we going to do now?
10:04Chili goma meat.
10:05Sesame oil, pork loin, and we grind it up in house.
10:08Ginger, garlic puree, fresh ground pepper.
10:10Szechuan pepper as well.
10:12Wood ear mushrooms, bamboo, Chinese pickled radish, chili paste, cooking wine, house chili paste,
10:18dark soy, brown sugar, oyster sauce, peanut butter.
10:22And last but not least, our house chili oil.
10:25I'd be the worst sous chef in this place.
10:27I'd get caught eating that and walking.
10:28Oh, we got to start making it soon then.
10:30Throw the noodles in, drop some tahini, shiotare, sriracha, kombu mirin, egg, pork fat, broth
10:38on the big pot.
10:39Add the noodles that we just boiled.
10:42Chili goma meat, chili oil, sesame, green onion, the peanuts, chili threads.
10:48Boom.
10:50Gosh, that's beautiful.
10:57I'm getting little nuances every time.
10:59Sometimes you're getting a little more salt.
11:01Sometimes you're getting a little bit more umami.
11:02Then you get a little bit more chili.
11:04But then you get a big piece of the green onion.
11:06But I think what really is my favorite part is 11 to 3.
11:12When you're going to take this much time and give this much effort, it should be something that good.
11:19I mean, one of the best bowls of ramen I've ever had.
11:22Chili goma for $47.
11:24It's very rich, nutty.
11:25Silky, very creamy, but also has that kick.
11:31What?
11:34I thought you went to commercial.
11:36We'll be back.
11:39I want to figure out how to make this utensil.
11:43Like that, right?
11:44Yeah.
11:44I mean, just give me something where I get the sauce.
11:49Oh, welcome back.
11:49We're at Shiki Menya.
11:50Chef Koki here is, uh...
11:53We got more ramen coming in.
11:55Let's go.
11:55What's different about this place?
11:56Well, it's very traditional.
11:58They use traditional recipes handed down by his grandfather.
12:01But it's also very modern, and there's a very modern take on it.
12:04OG tacos, table 30.
12:05The tacos sets them apart.
12:07It's a fusion of both Mexican and Japanese.
12:10It's definitely one of the top five tacos in town.
12:13So you have two sides of you.
12:14The disciplinarian, and then we have this...
12:17Weirdo side?
12:17Yeah.
12:19What are we making?
12:20Chashu.
12:20Put some soy into this pot.
12:22This is the braising liquid.
12:24Meeting.
12:24Garlic and ginger.
12:25Now we'll sear our pork belly.
12:29Then we hit the braising liquid.
12:30Keep it on the burner.
12:31Two to three hours.
12:32Remove it and let it cool.
12:34Cut it.
12:35We're going to go...
12:36Another braising liquid.
12:37Into another braising?
12:37Yeah.
12:38Soy.
12:39Brown sugar.
12:40Cooking wine, ginger, garlic, tonkotsu broth, and our chashu bits.
12:45All right, what do we do next?
12:46Pineapple salsa.
12:47The old traditional Japanese pineapple salsa.
12:50That's right.
12:51Pineapple cores, habanero, garlic oil.
12:54We'll blend that up.
12:55Then we'll add our cilantro and onion.
12:57Pineapple blend.
12:58Mix it up.
12:59This is it.
13:00Flour tortillas or corn?
13:01Mini corn tortillas.
13:02Double stacked with cheese in the middle.
13:04We've got cilantro mayo, chashu, pineapple salsa, cilantro.
13:09That's our ramen noodles deep fried.
13:11There it is.
13:15I can't say that I've had very many pork belly tacos.
13:17I know that I'm getting a taco, but then I get the unctuous, fatty creaminess that comes
13:23with it.
13:25It's like having the most rich al pastor you can get.
13:28Our favorite part, though?
13:29The crunchy ramen noodle.
13:30It's delicious.
13:32Oji chashu tacos here.
13:34The meat is cooked to perfection.
13:35They're sweet and crunchy at the same time.
13:38Tacos at a ramen joint.
13:39Weird, but they nail it.
13:41They knocked it out of the park.
13:42I got two skinnies and a fat noodle going down.
13:44For somebody like Koki to do something like this in Calgary was a real surprise.
13:48I've never came here and there wasn't a line.
13:50But if it's too busy here, then you can always go next door.
13:54On the other side is First Avenue Corner Store, so it's a Japanese snack bar.
13:57If we can't get you in this door, we'll get you in the back door.
13:59And the OG Mosman.
14:00Anyone that comes to visit me, we have to come here.
14:03I mean, this is cult following stuff.
14:04We have a good community and good support, so we're definitely thankful for that.
14:08Yeah, it has nothing to do with you being a master chef of ramen or anything like that.
14:11It's real deal.
14:14Coming up, a jackpot pizza joint in Reno, Nevada.
14:17Beautiful.
14:18Creating cookies and twisting wings.
14:20You can't come in and get a pizza and not get these.
14:22All with a mission going beyond the kitchen.
14:25The amount of heart that you put into your community, you can taste it and you set by example.
14:35So one of the greatest organizations I ever worked with is called Best Buddies.
14:39Worked with intellectually disabled adults.
14:41And when I hear that there's a restaurant out in Reno, Nevada, working with intellectually disabled adults and kids.
14:46And not only that, but the owner is a veteran and his parents are nurses.
14:50I mean, it's just people taking care of their community.
14:52And they happen to be from Buffalo and they're serving up New York style pizza.
14:56That's my kind of pizza joint.
14:58This is Smiling with Hope.
15:01White New York coming out.
15:02Well, Smiling with Hope not only brings delicious pizza to our community, we'll save you a seat all the time.
15:07But their mission brings something that will fill your heart with so much love.
15:11And the food's so good.
15:12Make it two cannoli.
15:13All this is put together by National Guardsman Andrew Civaroli and his mom Robin, a retired VA nurse who teamed
15:20up on this new mission in the world of pie.
15:23We jumped into this adventure.
15:24As partners.
15:25You invest in each other.
15:26Were either of you in the restaurant business prior to this?
15:28First time go.
15:29What's on the menu?
15:30Pepperoni Sicilian.
15:31In order of hot knots.
15:33Here are those hot knots for you.
15:34A hot knot is a twisted dough.
15:37Take on a buffalo wing.
15:38And your pepperoni Sicilian.
15:39Pizza's fantastic.
15:41The dough is the complete difference in everything that he does around here.
15:44Why Sicilian?
15:45It's an unsung hero of the pizza world.
15:47So walk me through the dough.
15:48We use all the same dough for everything here.
15:50Start with our water right into here.
15:52Flour.
15:52High gluten.
15:53Yes.
15:53Salt.
15:54Yeast.
15:55Mix this for five minutes.
15:56Then we add our olive oil.
15:58Another five minutes.
15:59Portion it out.
16:00Put them on our dough roller.
16:01Get that nice, tight skin on top of it.
16:03They get an oil bath.
16:04And then they go into the fridge for three days.
16:06Okay.
16:07So we've got our proofed dough here.
16:08Doing our parbake for our Sicilian dough.
16:11Olive oil.
16:11Right into the pan.
16:12Get rid of some of these crazy bubbles.
16:14Flip it over.
16:15Make it look like Sicilian.
16:16That's not what the island looks like, I can assure you.
16:19Make it off in the oven at the 560?
16:21Yes.
16:21Just to get it to hold its shape and be ready to top.
16:24Now we're going to make our house pizza sauce.
16:26I like this.
16:27Canned crushed tomatoes.
16:28Some oregano.
16:29A little bit of garlic.
16:30Basil.
16:31Anchovy.
16:31That's umami bomb there.
16:33We emulsify it.
16:34Add the rest of the sauce.
16:35And emulsify the whole thing again.
16:37And we're not cooking this sauce.
16:38Cooks right on the pie.
16:39Generous on the sauce there, buddy.
16:41Parmesan Reggiano and Pecorino Romano.
16:43Garlic oil.
16:44A little bit of oregano.
16:44We don't put the pepperoni on it when we first put it in.
16:47We're burning all of our pepperonis off.
16:48The toothpick is going to let us know when we can take this back out to put pepperoni on it.
16:52When that thing's charred, we'll know it's ready.
16:55I'm not saying anything about that.
16:57Mozzarella.
16:57So this goes in the oven halfway.
16:59Put our pepperoni on and throw it back in the oven.
17:02Next here, some garlic knots.
17:04A little bit of rice flour.
17:06Flatten her out.
17:06Square it off here.
17:08Cut this into strips.
17:09So you tie it a knot?
17:10So we tie it a knot.
17:11We bake them right on the tray here.
17:12Bring them out.
17:14Beautiful.
17:14Give this a cut.
17:15Hit it with a little basil on top.
17:17What's next?
17:18The hot knots.
17:18Hit it with some garlic oil here.
17:20Wing sauce.
17:21Parmesan Reggiano and Pecorino Romano.
17:24Oregano.
17:25Toss these around.
17:26Vegetarian buffalo wings.
17:27Yes.
17:28A little bit of oregano on there.
17:29Cheese blend one last time.
17:31House-made ranch.
17:32And then the blue cheese.
17:36The bite that you get from that dough gives you that chew and that crunch you love about
17:42a wing.
17:43And good flavor of the dough itself.
17:45I mean, you can't come in and get a pizza and not get these.
17:48Look at this.
17:49That stand up right there.
17:53I love raw sauce.
17:54Really taste the tomato.
17:55The anchovy in there.
17:56Boy, it's an umami.
17:58Mmm.
18:00I love the pepperoni cup.
18:01Excellent, man.
18:02Real deal.
18:02Thank you so much.
18:04Sicilian in the pan.
18:05Make sure we get a picture of that.
18:08Perfect.
18:08We know how to do it here.
18:09I'm Sicilian myself, so I love this place.
18:11You're Sicilian?
18:12Yes.
18:12What do you think of the dough that he makes?
18:13Legit.
18:14100%.
18:15And the hot nuts buffalo sauce just gives you that zing you need.
18:18How's the pizza, girls?
18:19It's so good.
18:21Their Grandpa Gary, well, her dad told me about Govenance Place and how great the crust was.
18:25It's not heavy.
18:26It's light and airy.
18:28Hi, Grandpa Gary.
18:30Wheelbarrow to get home, maybe?
18:31Yeah.
18:32It's more than just a restaurant.
18:34The veterans support the disability folks that they hire.
18:38We work with the Transitions Academy.
18:40So basically it takes kids in special education programs in high school,
18:44gets them up to the community college level,
18:46and gives them job experience, which is great.
18:48And what's your one team member that's here today?
18:49His name is Hayden.
18:50He just lights up the room.
18:51They're an excellent example of the kind of leaders you want to have in your community.
18:55Three cannoli cups, table six.
18:57You said I had to stick around for some dessert.
18:59You know, my mom came up with this.
19:00We wanted to marry cannolis and chocolate chip cookies together.
19:03We're going to make the dough.
19:04White sugar here.
19:06Brown sugar.
19:06Soft butter.
19:07Mix for just a sec.
19:08Creaming the sugar.
19:09We're going to add our eggs.
19:10Vanilla.
19:11These guys get to know each other.
19:12Flour.
19:13Baking soda.
19:14And salt.
19:14Stir it slow.
19:15Unless you want to wear it.
19:17Drop the chips in.
19:18When it's done mixing, we portion them out, wrap them, stick them in the fridge for a little bit.
19:22Easier to work with.
19:23We're going to do our cannoli filling.
19:24Soprofino ricotta.
19:25Cinnamon.
19:26Almond extract.
19:27Fold this in just a little bit.
19:29Add our powdered sugar.
19:30Smell the almond.
19:31This is the dough that we worked.
19:33Just grab a pinch here.
19:35Roll it off.
19:36Shape them.
19:37We can do about 12 per pan here.
19:39So they don't integrate into each other.
19:41Bake them.
19:42When they're warm, press our divot into the center of the cookie.
19:46Pipe them with our cannoli filling.
19:48Powdered sugar over the top.
19:49I want to meet this Hayden guy, the star team member.
19:52He's the face of the franchise.
19:53What's up, big guy?
19:54I'm good.
19:54Nice to meet you.
19:55Have you had these before?
19:56Yes, I did.
19:57Should I eat one?
19:58Yes.
19:58Jump in.
19:59Cheers.
20:01Pretty well.
20:01I like that they're really crispy.
20:03You tell me what you think.
20:06It tastes so yummy.
20:07Like a warm ice cream sandwich.
20:08Best served with the cold filling in there.
20:10I'm talking with my mouthful.
20:11Sorry, Mom.
20:12You're 33 years old, dude.
20:14Cannoli cookie cups for you guys.
20:16The cookie cups are actually my favorite dessert of all time.
20:18Just sweet enough.
20:20It's perfect.
20:20Saucing the New York red pepperoni.
20:23I come from New York.
20:24It doesn't get any better than this.
20:25The amount of heart that you put into your business and into your community, you can
20:29taste it and you set by example.
20:31So thanks for having me.
20:32And nice to meet you, man.
20:33Star employee.
20:36So that's it for this trip.
20:38But don't worry, there's plenty more Triple D joints all over the country.
20:42I'll be looking for you next week on Diners, Drive-Ins, and Dives.
20:46What is your favorite part of the pizza?
20:48Excuse me.
20:50The crust.
20:50And what about yourself?
20:51I like the sauce.
20:53The sauce is good.
20:54The sauce is good.
20:57They can't be together is the problem.
20:59This is ridiculous.
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