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00:00Hey, everybody, I'm Guy Fieri,
00:01and we're rolling out looking for America's greatest diners,
00:05drive-ins, and dives.
00:07This trip, we've got dishes that are a real mouthful.
00:11The chaka-laka boom chaka-laka.
00:14Like bunny chow in North Carolina.
00:16Flavor City.
00:17Chicken oysters in Florida.
00:19Outstanding.
00:20Yeah, really dynamite.
00:21And a halal Mexican combo in San Jose, California.
00:25That's really the beast of resistance.
00:27Putting together a monster mashup.
00:29Take that beautiful chile reno and bury it into a burrito.
00:32Look at that.
00:34That's all right here, right now, on Triple D.
00:50All right, Hunter and I are here in San Jose,
00:52about five minutes from downtown.
00:53Now, Hunter, if I say that we're going to a restaurant
00:55that's serving halal meat.
00:57Middle Eastern, that sounds awesome.
00:58Why does that have to be Middle Eastern?
00:58What if I said we're having halal Chinese?
01:01Oh, we're having Chinese?
01:02No, we're not having Chinese.
01:03What if I said we're having halal Italian?
01:05Are we having Italian?
01:05No, we're not having Italian.
01:06What if I said halal Mexican?
01:08Are we having Mexican?
01:09Yes, we're having Mexican.
01:10Where did I lose you?
01:11This is El Halal Amigos.
01:12Halal Mexican.
01:12Yes, I mean, come on, where did I lose you?
01:14Just start with that.
01:17Taco plate ready for table 11 on the window.
01:19I've been eating halal my whole life,
01:20so it's exciting to have one of the first halal Mexican restaurants
01:23here in the Bay Area.
01:25Spicy, let's go.
01:25You get your canesada, your chicken.
01:28You have the spices that are layered.
01:30Enchiladas verde for you.
01:32There's a lot of heavy hitters here in San Jose,
01:34and I got to say halal amigos is one of them.
01:36Really?
01:37Premium upgraded meats, upgraded ingredients.
01:39All made in-house by Triple G alum, Hisham Abdel Fata,
01:43and his partner, Eddie Ruiz, who went from food truck to fast casual
01:47with this culinary pairing.
01:49What makes halal?
01:51We're not using animals who eat animals.
01:53The pig is something that we can't use.
01:54The animal is hand cared for to the butcher,
01:57so there's a blessing and a process to that.
01:58Where are the recipes?
01:59For me.
02:00These are your recipes.
02:01That's both of us.
02:01I got to give them some credit.
02:02What credit's due?
02:03Barbacoa costillas for you.
02:05What's your favorite thing on the menu?
02:06The ribs.
02:07This is the best for me.
02:08Meat fell off the bone, and that beef was fantastic.
02:11We got our barbacoa costillas plato, our beef ribs and brisket.
02:14What does costillas mean?
02:15Ribs.
02:16So we're making the barbacoa marinade.
02:18Okay.
02:19Boiled guajillo.
02:20Seeds and stems removed.
02:21Got it.
02:21Thyme in, fresh oregano, some black pepper, onion powder,
02:25garlic powder, kosher salt.
02:26Pick up this bad boy really fast.
02:29Next up.
02:30We're going to season our beef ribs with salt,
02:32pepper, garlic, everything by hand.
02:33Well, if you did it by foot, it would really be awkward.
02:36Then the guajillo salsa.
02:37Lay it into the banana leaf, cover it,
02:39hit it with foil, into the oven.
02:41400 degrees for five to six hours.
02:43And how's the brisket get prepared?
02:45The same exact way, and let it rest overnight.
02:48Stick it in the oven for five hours at 400 degrees.
02:52Refried beans.
02:53Now we're Mexican rice.
02:54Some vegetable oil here.
02:56Fry some onions.
02:57And then we're going to throw in pinto beans.
02:58Soaked and boiled.
02:59A little bit of salt in there.
03:00Then we'll mash these as they heat up.
03:02Yep.
03:03Toast the rice.
03:03And our vegetable oil here.
03:04We really want it to get brown.
03:06You need that texture.
03:07Garlic, salt, sazon goya.
03:09Tomatoes and onions.
03:10Yes, sir.
03:10And water.
03:11Bring it up to a boil.
03:12Takes about 30 minutes.
03:13I dig it.
03:13All right, we're going to make our nar salsa.
03:15Nar?
03:16N-A-R.
03:16Nar in Arabic means fire.
03:18Start with deep-fried chili de arbol.
03:20A few tomatoes.
03:21Blend this up.
03:22So why not the chilies into this at the same time?
03:25We want to make sure that the chilies are blended well.
03:27Ultra-fine.
03:28Who wants to sweat?
03:29Caramelized onions.
03:30Apple cider vinegar.
03:31Granulated garlic.
03:32And some kosher salt.
03:33I'm going to stand over here.
03:36Like the roasted tomato.
03:38A little bit of heat.
03:39That's like a really good table salsa.
03:41100%.
03:41We're ready to plate this.
03:42This smells delicious.
03:43Beans and rice.
03:44Banana leaf for showmanship.
03:45Brisket at the bottom.
03:46Ribs.
03:47Boom.
03:47Queso fresco.
03:48Caramelized onions.
03:49Radish.
03:50Cilantro for everybody.
03:51Nar sauce.
03:52And our tortillas.
03:53Kind of build it as you want it.
03:54There's no wrong way to this dish.
03:56When you get the fat rendered down from that rib,
03:59that's really the piece of resistance.
04:02That brisket is super moist.
04:04You really can taste the beef in this.
04:05Good beefy.
04:06I like a rice that has its own identity.
04:08But it's light.
04:09And it's fluffy.
04:10Mm-hmm.
04:11Mm.
04:11Very good.
04:12Spot on.
04:12I have the barbacoa costillas.
04:14One of the most tender dishes that you'll ever have.
04:17The sauce has its own smoky flavor.
04:20Nice and juicy.
04:21Woo!
04:21El Jual is a part of our community.
04:24People love to come down here and make this a destination spot.
04:27I just tell people this is top shelf street food.
04:30Chili relleno carne asada ready at the window.
04:32You never really see a chili relleno in a burrito.
04:34Like a package deal of goodness.
04:36We're going to make our chili relleno salsa.
04:37Start off with some roasted tomatoes.
04:39Black pepper.
04:40Kosher salt.
04:40Mexican oregano.
04:41Fresh garlic.
04:42Caramelized onions.
04:43We got to cook it down in vegetable oil for about 20 minutes.
04:47Okay, what are we going to do next?
04:48We charred some poblano peppers.
04:49We sweat them inside of a plastic shopping bag.
04:51Let the heat from the inside kick off the skin.
04:53Take off as much char as possible.
04:55Take the seeds out.
04:56Stuff this with some queso Oaxaca.
04:58Mexican string cheese.
04:59We want to be able to seal it up.
05:01I see what you're saying.
05:01Not funny.
05:03Hysterical.
05:03Not funny.
05:04Take this toothpick.
05:05Give it a little weave.
05:06There you go.
05:06Got it.
05:07Egg whites.
05:07The key to making the chili relleno.
05:09It's just like how the two beaters are different.
05:11We want to get it really fluffy.
05:13Throw some egg yolk in here for a little flavor, color.
05:16Flour this up right here.
05:17Hold it by the stem.
05:18That's a lot to do.
05:19Not deep fry, but pan fry.
05:21Beautiful.
05:22Now I'm going to start our carne asada.
05:24Okay.
05:24Halal skerte.
05:25Got it.
05:25We're going to make the seasoning right now.
05:27Garlic powder, oregano, salt, black pepper, onion powder, taco seasoning.
05:31Season our steak.
05:33Tortilla right here.
05:34Some of our rice.
05:36Beans.
05:36Throw some carne asada in here.
05:38Take that beautiful chile relleno and bury it into a burrito.
05:40Right there, baby.
05:41Chile relleno salsa we made.
05:42Sour cream.
05:43Pico de gallo.
05:44Queso fresco.
05:45Fold this.
05:46Size up.
05:47It's a big burrito.
05:48Boom.
05:48Look at that.
05:49Jeez.
05:50Creamy and cheesy.
05:51Wow.
05:51Don't eat the foil again, Hunter.
05:53I'd take you to vet last time.
05:55That chili is just toasted enough.
05:57The flesh is tender.
05:58Still get a little of that crunch from the fry.
06:00I think the carne asada is the way to go.
06:03The gnar sauce.
06:04I'm being kind of gnar-ty right now.
06:07That's the bite right there.
06:08Yep.
06:09Good texture.
06:10It's balanced.
06:12The fact that the two of us can't put that down is a perfect example.
06:15Breakfast lunch and dinner right there.
06:16Chile relleno burrito with barbacoa is ready.
06:18It was really amazing.
06:19It was super tender.
06:20I don't think you can find it anywhere else like that in the bay.
06:22And we love our orange sauce here in San Jose.
06:24Yeah, it's called gnar.
06:25You got to be in with the people.
06:27I know what it is.
06:27Nachos ready.
06:28The flavors are something everyone has to check out.
06:32Here's what's fun about this.
06:33Everybody has the things that are important to them.
06:34And this is important to you in your religion that you want to follow halal.
06:38But that doesn't mean that it can't transcend into other ethnicities.
06:41And you guys are doing this partnership, working outside of what is traditionally done.
06:46Respected.
06:46Thank you, Chef.
06:47Seriously, nice job, Chef.
06:49And coming up, we're tucking into Black Mountain, North Carolina.
06:53If you're not having a good time here because you don't want to have one.
06:56For believe it or not, authentic South African specialties.
07:00It's a cultural experience.
07:01It's a community experience.
07:03Hal Shining.
07:08So I'm here in Black Mountain, North Carolina, 20 minutes east of Asheville.
07:12I haven't said it in a long time on Triple D, but I got to say it on this one.
07:16If it's funky, I'll find it.
07:18And boy, is this joint funky.
07:19Old farmhouse, and then there's kind of an outdoor shed area bar thing.
07:24Oh, there's a garden.
07:25They have chickens.
07:26They have pigs that they don't eat.
07:28And as you're going through all that, you think it's funky?
07:30Yeah.
07:30Guess what the menu is.
07:31It's South African.
07:33Ha!
07:33There's a story and more.
07:34This is Bush Farmhouse.
07:40You've never seen a place like this before.
07:42This fish is looking lekker.
07:44You feel like you're in a different place, even if you're just around the corner from Pong.
07:49Which is the culmination of owner Mark Hennigan going from his life in South Africa to the
07:54restaurant biz in New York to bring in a whole lot of funkiness to this old farmhouse with his
07:59sons, Troy and Skylar.
08:00Were you a restaurateur in South Africa?
08:02My dad had a little cafe, and my grandmother used to cook, and my mom used to cook.
08:06And I just fell in love with food and the South African culture.
08:09And so what is the food?
08:10We kind of blended all the traditional foods with the Europeans that came into South Africa,
08:14the Greeks, the Indians, the Portuguese.
08:16What are we going to make today?
08:17We're going to do the Papu Buravos, traditional South African farm sausage,
08:21and the chakalaka.
08:22Boom chakalaka.
08:23I like the chakalaka.
08:24It's like a beans and onions and gravy type of thing.
08:27You take the cornmeal, spinach and the chutney and the sausage,
08:31and mix it all together to get this beautiful combination of flavors.
08:35All right, so what are we getting into?
08:36So we're making the spices for the buravos.
08:38The sausage.
08:39What I like to do is just get some ice cold water, cloves, coriander, allspice, garlic,
08:45salt and pepper, white vinegar, Worcester sauce, breadcrumbs, and paprika.
08:50So ground beef, ground pork.
08:51Yep.
08:52So we'll let this rest for 24 hours, then we'll case it, cook it on the grill outside.
08:55And it gives all the flavor.
08:57So what do you do when it's snowing out there?
08:58Cook outside.
08:59What do you do when it's 110 degrees?
09:01We cook outside.
09:02From shorts to a parka.
09:03What are we going to do next?
09:04So we're going to make ourselves some chakalaka.
09:07If I go to South Africa and I say, hey, I want some chakalaka.
09:10I'm not getting some half story from you, right?
09:12I know.
09:13Chakalaka means something like, I have no underwear on.
09:16Oil and onions, tomato paste, garlic, ginger.
09:19A lot of ginger in South Africa?
09:21Oh, yeah.
09:22Salt and pepper, lemon juice, sugar, curry, tomatoes, peppers, some jalapenos, water.
09:28And then once that's all cooked down, we're going to add in the carrots,
09:31and then you add the baked beans.
09:32Out of a can?
09:33Vegetarian baked beans, yeah.
09:34So we just stew this down.
09:36And this, the chakalaka is going to go into the spinach.
09:38Which we call Morocco, it's like a spiced spinach.
09:40We put some onion, garlic, turmeric, pepper flakes, water, lemon juice, spinach,
09:46tomatoes, salt and pepper.
09:48Love it.
09:48So what's next?
09:49Pop.
09:49We use, like, irisa cornmeal from South Africa.
09:51You boil the water, put some salt, butter in, and then cornmeal, and stir it so it gets
09:56really, really stiff to a consistency where you can eat it with your hands.
09:58Okay.
09:59Now we're going to build our pop and boulevard plate.
10:01Look at that.
10:02This is homemade chutney, tomato, onion, gravy, chakalaka.
10:06The pop.
10:08Spinach, sausage.
10:09Traditional, it will just be served just like that.
10:11Eat it with your hands, dip it into the sauce.
10:15I love to eat it with my hands.
10:16A chakalaka's no joke.
10:19Honestly, no two bites that I've had have been the same.
10:23You get some chakalaka and the burnt onion.
10:25Look, just to that sweet chutney.
10:27Or then you get over here to the spinach.
10:28But the through is this snap of this sausage.
10:33I get a little bit of the coriander, a little bit of the allspice.
10:37Delicious.
10:38Pop and boulevard.
10:39The chakalaka is delicious.
10:41I love that crunch of the sausage.
10:44What do you think?
10:44Fantastic.
10:45Definitely something unexpected for the Asheville area.
10:49It's a little bit off the beaten path.
10:51They've got this shop with South African wares and foods.
10:55And then there's this whole outdoor venue and they do live music.
10:58All right.
10:59What are we going to do next?
11:00All right, lovely.
11:01We're going to be doing the...
11:02Did you just call me lovely?
11:03Yeah.
11:03We're going to be doing the...
11:04No, thank you, lovely.
11:05Bunny chow.
11:06It's so authentically South African.
11:09Bunny chow it'll be.
11:11You can use spinach or you can use kale or whatever's like,
11:14you know, green on the scene.
11:17Whatever's green up on the scene?
11:19Is that a South African one-liner?
11:20No, I just made it up.
11:22I want that t-shirt.
11:24Welcome back.
11:25Triple D hanging out in Black Mountain, North Carolina,
11:27with Chef Mark serving South African cuisine, Flavor City.
11:31We've got one oxtail, one octopus.
11:33I don't know anywhere else that you're going to find the kind of food that you have here.
11:38How long on that bunny chow?
11:39I'm a bit of a snob when it comes to bunny chows.
11:41I nailed it.
11:42It's a delicious lamb curry inside this crusty bread.
11:47No bunnies were used in this chow.
11:48How old is this recipe?
11:50Bunny chow's been around for a long time in South Africa.
11:52Everybody knows about it.
11:53Everybody knows bunny chow.
11:54Well, we have some locally sourced lamb.
11:57We'll give it a little bit of a sear and then I'm going to add
11:59every spice that you can think of that has curry spice in it.
12:02Hot curry.
12:03Yeah, hot curry.
12:04Hot.
12:05I'm going to remove the lamb and then we're going to add onions, peppers, garlic,
12:10ginger, jalapeno, turnips, and carrots.
12:13And then we're going to add in the meat.
12:15Water in there.
12:16Just let it cook really, really slow.
12:17Got it.
12:18Bay leaf.
12:18Got a masala.
12:19Black pepper.
12:20Rosemary and thyme.
12:21Curry, water, potatoes, tomatoes, coconut milk, and chutney.
12:25A little more water?
12:26Sit it for at least an hour and a half and that will all cook down beautifully.
12:30Love it.
12:30So what's next?
12:31Peach chutney.
12:32Throw in the onions.
12:33Ginger, pepper, garlic, mustard seed, red chili flake.
12:36Salt, turmeric, cinnamon, allspice, cumin, coriander.
12:41Once this is nicely roasted and brown, peaches and then dried apricots.
12:46Raisins, brown sugar, and of course vinegar.
12:48A little ACV.
12:49And then we'll just make it nice and smooth.
12:51All right, now what are we going to serve with this?
12:52Take some hollowed out sourdough bread.
12:54This is two portions or is this a whole big one?
12:56In South Africa, you get a quarter bunny or a half bunny or a full bunny.
12:59That's the ordering method?
13:01Yes.
13:01Make a little hole in the middle, like a bread bowl.
13:04You're going to grill this?
13:04Yeah.
13:05That's a nice warm loaf.
13:06And I like to put a lot of sauce into it.
13:08The bread really soaks it up.
13:09Tzatziki.
13:10The ever so traditional South African pico de gallo,
13:14chutney that we made, pickled carrots.
13:16Coconut on and just some hedge trimmings.
13:18There's some little fun stuff over there.
13:25The lamb's super tender.
13:26The sourdough bread bowl adds a ton of flavor.
13:30You're getting little bits of heat, then you're getting little bits of sweetness.
13:34And then you get the richness where you get the potatoes cooking down some of that starch.
13:37And then as you jump outside the bowl and you start picking up some of the tzatziki,
13:42or you pick up some of the chutney, it just changes the whole recipe.
13:44We're such an easy-going, laid-back dude.
13:47We start our discipline in pulling that flavor out.
13:50Outstanding.
13:52It's a proper bunny char brew.
13:54The peach chutney gives it a little sweet.
13:56You've got these savory spices and the meat that's cooked to perfection.
13:59When you come here and you try this, it reminds you of home?
14:02A hundred percent.
14:03It feels like an international hug.
14:05People come back time and time again.
14:07It's a cultural experience. It's a community experience.
14:10If you're not having a good time here because you don't want to have one.
14:13Thanks for having me, man.
14:14Thanks so much.
14:14Really enjoy it.
14:16Up next in Boynton Beach, Florida, share the magic.
14:20A funky joint raising the bar.
14:22The masterful dish on familiar favorites.
14:25You may think you're getting chicken nuggets, but what you're getting is one of the more elevated levels of
14:29chicken fried potatoes that you'll ever have.
14:38All right, Hunter, if I said don't judge a book by its cover, what would you think?
14:42Uh, probably something like, you know, Winnie the Pooh.
14:44Winnie the Pooh?
14:44You got Tigger, you got Eeyore, Christopher Robin, Piglet.
14:48You know, there's more to the story.
14:49Okay, now I got you, I got you.
14:50Okay, well, we're here in Boynton Beach, Florida and the restaurant we're going to visit
14:53is kind of like, I guess, Winnie the Pooh because there's so much more to what you're seeing.
14:57It's a very simple restaurant.
14:59It's got a very easygoing name, but the chef, his creativity, his background has all come
15:04together and taken what looks like regular food and elevated it to the next level.
15:09This is Driftwood.
15:12Fire on a steak tartare.
15:13Love coming to this spot because it's chef driven.
15:15He's just creative.
15:16He improvises.
15:17Got onion petals coming up.
15:19It's not just one type of cuisine.
15:21He merges all of it.
15:22Which comes from chef and owner Jimmy Everett, taking cues from the top kitchens he's worked
15:26in all over the country before opening his own shop and doing things his own way.
15:31The first few years we were open, I was doing anything I could to stand out.
15:35But there was a certain point where I definitely focused very hard on things
15:38that are very accessible, that people recognize.
15:41Right.
15:41So it's like, how do we make really cool things with it?
15:43But it reads very simple.
15:45What are we making?
15:45Smoked pork gel fried rice.
15:47It's a really good mix of Southern flavors and Asian because they use collard greens and their
15:53kimchi.
15:53And then you get that yolk moment and it's perfect.
15:56All right, let's get into this.
15:57So we start with raw pork gels, our pure kosher salt, brown sugar, coriander,
16:03mustard, crushed black pepper, garlic, thyme, chipotle powder, ground star anise.
16:08Just dry brine in the fridge.
16:10Yep.
16:11After a week, we're going to rinse it.
16:13Then you're going to sous vide it.
16:1424 hours, 69 Celsius.
16:16Don't get into this Celsius thing with me.
16:19Celsius does not work for us.
16:20After it's sous vide, we blast it in the smoker to get that flavor on there.
16:24325, two to three hours.
16:26What are we into now?
16:27Kimchi made with collard greens instead of napa cabbage.
16:30Got it.
16:30First, we're going to make the paste.
16:31Fermented chilies, red miso, raw garlic.
16:36We're going to mix the leaves with the stems, raw onion.
16:39The salt is 2% to the weight of the total veg.
16:43Okay.
16:43We don't use a lot of percentages.
16:44We also don't use a lot of Celsius.
16:46I'm going to add this paste.
16:48Once it's all evenly coated, pack it in here.
16:50This is going to let the gases release as it ferments.
16:53All right.
16:53What are we up to next, chef?
16:54The rice.
16:55This is called a sushi soup.
16:57Rice, wine, vinegar, salt, sugar, and kombu.
16:59Mix it well and let it air dry overnight.
17:02Dig it.
17:02So now we're making the pork jow fried rice.
17:04Got it.
17:04So this is the smoked, cured sous vide smoked pork jow.
17:0716-year pork jow.
17:08Yeah, we got it.
17:09Yeah.
17:09I'm going to start adding this rice.
17:11This is a K-Bravo daikon.
17:12It's a type of radish.
17:13K-Bravo.
17:15The collard green kimchi.
17:16The deglaze is garlic soy.
17:18Toft it around.
17:19And now we're going to go on the plate with that.
17:21This is a local duck egg.
17:23Garlic on there.
17:25Fresh scallion.
17:26I know everybody at home is saying,
17:28oh my God, he's eating a duck egg.
17:30No, you have to think about this in the realm of carbonara.
17:34That pork jow is so tender.
17:36Do you know when you go to a concert, there's always something that stands out.
17:43Mmm.
17:44I thought for sure it was going to be the pork jow.
17:47Then I thought for sure it was going to be the kimchi.
17:50Little did I know, and I don't want to hear about it.
17:52I know what I was going to say.
17:54The 137 and a half degree duck egg.
17:5762 degrees Celsius.
17:58Was going to turn out to be the piece de resistance.
18:03It's a masterful dish.
18:05Pork jow fried rice.
18:07It just blew my mind.
18:09Jimmy knows what he's doing in the kitchen.
18:10New stuff every week.
18:11Plating fish and chips.
18:13Everything's locally sourced.
18:14Boynton Beach needed this restaurant, for sure.
18:16The world needs this restaurant.
18:18And how would you describe the chicken nuggets and fries?
18:22Addicting.
18:23The best way I could describe the chicken oysters is southern comfort meets very elevated.
18:29Now chicken oysters, there's only two per chicken.
18:31See them right there?
18:32Those little guys right there.
18:32See the little nugs right there?
18:33So we're just going to cut that out.
18:35And we're going to make our buttermilk marinade.
18:36Buttermilk, house-made pickle juice, granulated garlic, chipotle powder, kosher salt.
18:41Add these oysters right in there and let it sit overnight.
18:44Then we'll pull it out and we'll dredge it.
18:46So AP flour, cornstarch, granulated garlic, black pepper, chipotle powder, kosher salt, baking powder,
18:53cornflakes.
18:54Over to the dredge.
18:55We're going to let this air dry overnight.
18:56And then we're going to deep fry it at 350 for four minutes.
19:00Is it served with a sauce or anything else?
19:02We have two sauces.
19:03So we're going to start off with a sweet potato, honey mustard, roasted sweet potatoes.
19:06Warm this up with some chicken stock, butter.
19:09While we're doing that, we can start building up this guancaina sauce, roasted yellow bell peppers,
19:13feta cheese, fresh lime juice, garlic confit, raw garlic, aji amarillo paste.
19:19And emulsify with some oil.
19:21That's it.
19:22Beautiful.
19:23And once this cools down fully, it's going to have a little bit thicker of a consistency from that oil.
19:27Oh, that's delicious.
19:28That feta cheese is nice in there.
19:29So now that this sweet potato butter is all kind of just warm through, blend it smooth.
19:33Add Dijon mustard, some local honey, salt, and that should be it.
19:39I also want it to look like honey mustard.
19:41It looks like honey mustard, it tastes like honey mustard, but it has a rich body.
19:46That's everything but just honey mustard.
19:48And this is coming with Papa's Bravas.
19:50Yeah.
19:50We do a six piece in here.
19:51We just throw some of the Bravas.
19:52And what I like to do, a little spill out the bag.
19:56Share the magic.
19:57Are you going potato first or are you going chicken first?
20:00One of the best parts of chicken.
20:02Gosh.
20:02The sauce is complemented incredibly.
20:04From creamy, sweet to spicy.
20:08You may think you're getting chicken nuggets,
20:09but what you're getting is one of the more elevated levels of chicken and fried potatoes
20:14that you'll ever have.
20:15Outstanding.
20:16Yeah, really dynamite.
20:18Fried chicken oysters.
20:19What do you think?
20:20Never tried anything like that.
20:21That's really good.
20:22I would come back every single day for these.
20:24Just for this.
20:24It's like my favorite meal.
20:26Dry rubbed wings.
20:27He's just a great chef.
20:28He knows what goes with what.
20:30It's like Michelin level.
20:32We love food and that's the most important thing.
20:34It's really one of the places you got to visit.
20:36Well done, buddy.
20:40Was that a road trip or what?
20:42But don't worry.
20:43There's plenty more joints all over this great country.
20:46I'll be looking for you next time on Triple D.
20:49It'll only be better with time.
20:50Yep.
20:51Uh, didn't bring time there.
20:52A little bit of heat.
20:52Second time you've tried the time joke.
20:54It wasn't funny the first time.
20:55I think the second time was actually pretty good.
20:57Okay, that's the third time.
20:58Third time's a charm.
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