All language subtitles for Carnival Eats - 9x03_track3_eng

CAPPE: On this episode
of "Carnival Eats,"

German flavors have me
singing in Wisconsin...

[ Yodeling ]

...and a Southern Tex-Mex fiesta
gets me fired up!

Now the heat's starting
to hit me. Wow!

♪♪

I'm Noah Cappe,
and this is "Carnival Eats."

Bundle up because we're
getting ready for a day of fun

and food at the
Christkindlmarket, Milwaukee.

This annual event
is modeled on the famous

Christmas market that began
in Nuremberg, Germany, in 1545.

Now with three locations
in the Midwest

and hundreds of years
of tradition behind it,

you know the food
is going to be wunderbar.

Martin is
a professional yodeler...

[ Yodeling ]

...but it's his brats
that are stealing the show.

Made with a secret
Austrian recipe

passed down for generations,

you'll move mountains
to get your hands on...

the Austrian Alpine Daug.

It looks awesome.

I can even feel the heat
emanating off of it.

We need that today.

I had run on a steady diet
of candy canes and cookies.

- You're just switching it up.
- Yeah.

We are legit authentic
as it gets.

That's correct.

I grew up in Austria,
a little town called Graz.

It's also known
as the sausage capital.

And you moved to America

and have now launched
a sausage empire.

It's a mission,
a duty that I have.

And thank goodness.

We're gonna dive
right into the headliner.

We're starting
with the big stuff.

We have the Alpine
cheese dog right here.

Give me the breakdown.
What are we looking at?

We have pork loin, spices.

Now, "spices" is very general.
You can't tell me?

This secret recipe
is locked up in a vault

in a basement somewhere.
It's all fresh.

We grind it up, we add
an Emmental kind of cheese

that's from up here,
from Wisconsin.

After it's stuffed,
it goes into the smokehouse.

A little hickory in there.
And then it gets steam-cooked.

After it's completely
relaxed and showered,

we'll put it to sleep overnight
in the chilling room.

- Showered?
- Showered.

I mean, this thing
is getting treated

like a five-star celebrity!
Next step?

Grab some of the bun here.

So, what we have here is
Dusseldorf-style German mustard.

Three ingredients... mustard
seeds, vinegar, and salt.

Then we're gonna go
German potato salad.

...potatoes, a little
chicken stock, bacon,

salt, pepper, little bit
of parsley and vinegar.

W-What are we doing last?

German-style sauerkraut.

Just cabbage,
fermented sauerkraut.

- Yeah.
- Okay?

Ham stock, a little onion,
bay leaf, caraway seeds,

and a dash of apple cider.

Martin, are we done?

We're done.

- What?!
- Look at this bad boy here.

[ Cappe gasps ]

♪♪

Ooh, yeah.
That's a beauty.

We can easily get distracted
by that delicious

German potato salad,
the German sauerkraut,

and the grainy mustard.

I mean, all excellent,
all delicious,

but they're supporting actors
to the star of the show,

and that's that sausage.

The flavor, the smokiness,

the snap and crack

of that beautiful
crusted exterior casing.

It just holds and locks in

nothing but delicious juice
and sausage-y flavor.

Makes you a better yodeler, too.

It's that... Let me...

Yodel-lay-ee-hoo!

See? It's already
getting up there.

- It works.
- It works!

♪♪

You should see if the elves
will make this.

You've got your
German potato salad,

you've got your sauerkraut,
you got your mustard,

and there's seeds in there.

- In the brat!
- In the brat!

About a hundred different
flavors going on all at once.

It's just phenomenal.

♪♪

CAPPE:
Katie was living in Germany

when she fell in love
with local pretzels.

Luckily for us,
she brought home the technique.

Now she's ready to embrace
the holiday spirit

with a tasty edible wreath.

It's the Christmas Wreatzel.

-Did you...
-Ooh! Wow!

- Look at that!
- It's a Christmas wreath!

- It's a full-blown wreath!
- It's huge!

Ho, ho, holy moly!
Are you excited?

These wreatzels.
Yep.

I mean, this is magical.

- They are very delicious.
- Oh, I knew it.

We're gonna make this thing
from scratch.

Yeah.

CAPPE: It all starts with
Katie's secret-recipe dough,

portioned just right, which goes
through the molding machine

to give us our pretzel strings.

Now it's time to get hands-on.

So, we're gonna roll these out,

and you're gonna
start braiding it,

so you're gonna put
the right over

and then the left until
you get all the way down.

There you go.
What we're gonna do

is we're gonna
make it into a circle.

CAPPE: We put a bow on it,
and our wreaths are ready

for their sodium-hydroxide bath.

The solution that the pretzels

are gonna go through right now,

it gives the pretzel
the dark color on the outside,

but it also gives the pretzel
that tangy pretzel flavor.

- [ Laughs ]
- You can salt it to your liking.

In the words of a
Food Network guru, bam!

We're ready to move on
to the next stage.

CAPPE:
Our prepped and salted wreatzels

go into the huge factory oven
where they rotate

at a high, then low temperature

for that perfect color,
texture, and consistency.

These are
the Christmas wreatzels.

We hit it with
a mystery dipping sauce.

Yeah.
It's a cranberry mustard.

A classic pretzel dip
and mustard,

but with a little tip of the cap

for the holidays
in that cranberry.

If you're doing
a festive wreath,

you have to have
a festive dip with it.

I've never eaten a wreath
before. I didn't know that.

[ Laughs ]

♪♪

- And...?
- I mean, yep.

There is a sweetness that you
get in that cranberry mustard

that brings this
beautiful kind of play

of sweet, salty, and the savory.

We hit all the classic elements
you want in a good pretzel.

That beautiful, brown, crispy
kind of toasted outside,

but at the same time,
it is light, fluffy, and puffy.

Even though we quadrupled
the size of a standard pretzel,

we've still executed the gold.

♪♪

Mmm! My gosh!
Perfectly cooked.

It's super-soft.
Yeah!

- It's got a bow and everything.
- It's got a bow!

It's crunchy on
the outside, salty,

pillow-soft on the inside.

I mean, and just to prove it,
you're gonna eat more.

I am.

Look at that cheese!

You got a hot little
Belgian boot!

Aaaaaaah!

[ All cheering ]

Welcome back to
Christkindlmarket, Milwaukee.

Now, folks in the Midwest
love bread, cheese,

and every combo of the two...

which means
I'm home, sweet home!

Samantha and her family
are spreading joy

with this delicious
eruption of flavor.

Hot and fresh raclette cheese

covers every gooey bite
of this Swiss lava sandwich.

Have you ever had
raclette cheese,

that melty, delicious goodness?

- No, I haven't.
- [ Gasps ]

You've watched it,
you've seen it...

That cheese getting scraped off
the wheel onto a sandwich,

And all you think is,

why can't that be my face
on the end of it?

Very hot item right now.

I could not understand it more.

Now, raclette. Talk to me
about this cheese. What is it?

It's, like, a smoother cheese.

It has, like,
a nutty, fruity taste.

A lot of people,
they ask what it compares to,

and we say kind of...
Like, it's an Alpine Swiss.

Yeah. We've got how many
pounds of cheese here?

We're gonna cut the whole
12 pound of cheese into a half.

No. Way.

And then heat it
underneath the warmer.

While this cheese starts
to melt, where are we going?

What's our next step?

We have to grab a baguette
and then cut it in half.

Cut, prepped, ready to go.
What are we doing now?

Now we're gonna add our
cured ham onto the sandwich.

You're looking
at that wheel, please.

CAPPE: Ohh!

And that all goes
onto the sandwich.

Twice?!

Yep. Twice.
Look at that cheese!

I mean, it's my wildest
dreams come true.

We're putting on
some Dijon mustard

and then some baby gherkins.

Oh, my goodness.

Adds a little more of a crunchy
taste that people love.

Right. And now we're gonna
add on some green onions.

- Of course we are. Are we done?
- We are not done.

We're getting to the best
part of the sandwich.

- Where I eat it?
- Not yet.

Are you gonna
hit this thing again?

Yes, we are. You have to
get cheese in every bite.

That's a big finish!

♪♪

[ Crunching ]

The fresh baguette
couldn't be a better call.

The gherkins...
Unexpectedly wonderful.

Dijon mustard is perfect.

It adds a little element
of creaminess

and a pop of additional flavor.
The crunch of the onion.

The meat adds
a little bit of saltiness

and a beautiful punch
of something different.

But the focus on this thing is
the raclette. It's that cheese.

It is so subtle,
so perfect, so creamy,

stretchy, stringy,
and delicious.

The cheese and bread, that's
what Milwaukee's all about.

That's what this body
was built on!

♪♪

Ohh! You might've got
a bit of wrapper!

I mean, you went for it.

Why haven't I eaten
this cheese before?

Right?!

The raclette.

It's a hard word to say
but an easy cheese to eat.

I tell you, it's very good.

That is a lot of cheese.
It is so good.

♪♪

CAPPE:
Bob is a chocolate aficionado,

and he's imported
Belgium's best,

melted it down, and added

fresh homemade whipped cream
and chocolate shavings.

You're sure to get a kick
out of this hot Belgian boot.

You got a hot little Belgium
boot full of chocolate and milk.

I am so stoked.

We've got hot chocolate,
but not just hot chocolate...

Hot Belgian chocolate.

- This is what I like to drink.
- Yeah.

And so I give it
to everybody else.

My hands are telling me
one thing...

They're ready
for some hot chocolate.

It's cold. All right.
I'll fire it up.

- I'm ready to go.
- The cream already in the pot.

I'm gonna add some whole milk.

This whole gallon goes in.

Cream and milk in the pot.

Next, it's the famous
Belgian chocolate,

known for its high cocoa content
and bold, earthy flavor.

- And it's melting nicely.
- It is melting quickly.

- Let's do the sugar.
- That sounds wonderful.

Let's get some sea salt.

Ahh! Just when you thought
it couldn't get any better.

And last but not least,
vanilla extract.

- There it is.
- And it's coming along nicely.

CAPPE: While the hot chocolate
heats up,

we make the fresh whipped cream

using 40% cream

and adding sugar
and vanilla extract.

That is some of the thickest
whipped cream I've ever seen.

Today, spoon licking allowed.

♪♪

I love my job. But where
are we going next, Bob?

All right, well, we got
the hot chocolate in the urn.

We've got the Christkindlmarket
mug, the famous boot.

- To the rim?
- To the rim.

And we got whipped cream.

- Oh, wow.
- A little shaver.

A little more of that
delicious Belgian chocolate.

You got it.
And there we go.

- This is exciting.
- Enjoy.

♪♪

I mean, that's it right there.

The shavings of the Belgian
chocolate on top.

I mean, it is chocolatey,
but it isn't

over-the-top fake
chocolate flavor.

It is so real, authentic.

The cream and milk combination
gives it a nice thickness.

The fresh whipped cream has now
dropped into that little booty

and is creating even more
creamy deliciousness.

This truly is the perfect
cup of hot chocolate.

♪♪

Homemade whipped cream.
Is that hurting it?

- It's awesome.
- That's amazing.

- It's so creamy and rich.
- I give this an 11 for sure.

- A size 11?
- I wish.

[ Laughs ]

We're putting nacho chips
on the burger.

Eight slices of heaven.

CAPPE: Drop-kick delicious.

Aaaaaaah!

♪♪

Welcome back to "Carnival Eats."

We're in Brownsville, Texas,

getting ready
for the Charro Days Fiesta!

This week-long event celebrates
the friendship and food

that are shared
across the border with rides,

parades, and some of the best
Tex-Mex carnival eats around.

Brandon's an artist who's
done painting and sculpture.

His latest masterpiece,

built with a beef burger
and nachos,

is one to behold.

It's Nacho Mama's Burger.

Show that to everybody
at home for a second.

That's a little piece of art!

We're hanging out with Brandon.

We have got... I mean,
it was only a matter of time

until these two delicious
elements came together.

We're gonna make it up,
and you're gonna eat it.

What a day.
What a game plan.

Where do we start?
What are we looking at?

- Ground beef.
- Mm-hmm.

Third of a pound. 80/20.

- Ohh. There it goes.
- Seasoning salt.

- Why not?
- Got jalapeños.

And I'm gonna put some onions
on there, too. All right?

Jalapeños, onions. So far,
two classic nacho toppings.

And you could argue burger,
as well.

And then we're gonna
toast the bun.

Bun goes on.

And we're just gonna wait
until it's all ready.

Oh, man, it smells good.

I'm gonna get
the toasty bun off.

I'm gonna put
some homemade guac.

What's in there?

There's cilantro,
tomatoes, onions.

Avocado?

Avocado. It's the
main ingredient.

[ Chuckles ]

Then we're gonna
take the meat patty.

- What's next?
- Chips.

We're putting nacho chips
on the burger.

Yes. You can't have a nacho
burger without the cheese.

Somebody tried it once,
and they exploded.

We're gonna get
some cilantro, the onions,

and then we're gonna get
these jalapeños over here.

Then you top it.

Gonna wrap it up,
and you're gonna enjoy

your Nacho Mama Burger.

♪♪

It's good?

- Oh, heck yeah.
- I knew it would be.

You're getting
the full experience

of a traditional
order of nachos,

but also at the same time,
a burger.

It's a beautiful patty,
toasted bun. Brilliant.

Then you add in that
smooth, creamy guacamole,

the crunch and the salty kind
of snap of those nacho chips,

the impact of those jalapeños
and even the onions.

Those flavors work on a burger.

Also now the heat's
starting to hit me.

♪♪

Oh, my God.

On the spice scale,
tell me where to stop.

Where are we sitting?
Right there.

That's what we call
the sweet spot!

It's amazing.

Is it more nachos, is it
more burger, is it both?

It's both.

You taste the nachos, the meat's
in there. It's delicious.

♪♪

Brian is a Midway pizza master,

and you're about to see why.

He's taken your favorite
hot-dog combo,

ditched the bun, and created

the Chili Cheese Dog Pizza.

It's definitely not like
your regular pizza.

Oh, it's definitely not
like your regular pizza.

Who came up with this idea
20 years ago,

and how has it stayed
on the menu for this long?

I came up with it.

I thought it might be
a good novelty,

so we put it on the menu,
tried it out, and it was a hit.

The response has always
been consistent?

- Exactly.
- Drop-kick delicious.

Awesome.

My man, as always,
your pizzas start

with a beautiful in-house dough.

They do.
We just flatten it out.

Garlic-infused dough?

Yes, it is.

Just get that on the screen.

We're going chili as our base
instead of a tomato sauce.

- Chili instead of tomato.
- What's in there?

- Top secret.
- Right. You can't tell me.

Gotta have the mozzarella
to keep it true to pizza.

Now we've got some all-beef
kosher hot dog we're using.

Then a little bit of onion.

- We've got all the classics.
- All of it.

And some cheddar cheese
to top it off a little bit.

It's ready to go in the oven.

Do it for about five minutes
at 500 degrees.

It comes out,
it's heaven on a crust.

It's a thing of beauty,
isn't it?

[ Gasps ] Wow!

Hitting this thing
like a chili cheese dog

with the classic
ketchup-mustard combination!

You got it.

Ohh! Oh, come on.

♪♪

Go for it.

Mmm!

Now that I've bitten into this

and I know it's delicious
and that I love it,

I got to tell you, when
that ketchup and mustard

first hit it, there was
a little part of me

that was like,
"Is this too much?"

But it isn't.

Onion on a pizza. Didn't see
it coming, but it works.

Those hot-dog pieces,
they're bubbling

and crisping up around the edge.

That beautiful
in-house chili base.

It's that hint, that pop
of that tomato kind of flavor

that takes these two sides
and makes them work together.

♪♪

Do you have ketchup
on the front of your nose?!

- I do.
- That's a big-time bite!

That is awesome.

- Oh, my God. Wow.
- Wha...

Sausage is great. Onions to get
that nice crisp to that bite.

- Yeah!
- Perfect. It's perfect.

Deep-fried peanut butter and jam
sandwich!

[ Chuckles ] Oh, man!

Aaaaaaah!

♪♪

Now, my favorite carnival eats
combine food and fun,

and this next one,
it does it just right.

Phil isn't afraid
to try and improve

an old-school classic,

encasing a peanut butter
and jelly sandwich in batter

and covering it in fresh peanuts
and strawberry sauce.

It's the Lunchbox Special.

Growing up, did you
used to get a peanut butter

and jam sandwich
in your lunch box?

- All the time.
- The best!

You've had a peanut butter
and jam?

I have, yes.
Not a fried one.

I feel like
all deep-fried roads, Phil,

have been pointing to this
and leading to this moment.

I'm excited.
We fry everything.

We experiment
with all kinds of stuff.

Our son last year,
two years old at the time,

said he loves peanut butter
and jelly.

So we said, "Why not?
Let's do this."

Here we go, Phil. What are we
doing? What's the first step?

We're gonna start
with some dry batter.

It's a secret recipe. We can't
reveal all that to you.

You get the dry batter in,
then we're gonna put

some wet batter in,
then we're gonna mix it up.

You want it thick,
but not too thick.

We've got a perfect batter.

We've also got
a crustless PB and J.

This is in the building.
This is in my hand.

I'm not eating this right now,

and that is taking
every fiber in my body.

You ready to make it happen?
Put it in the batter.

In it goes!

- Get the batter all around it.
- Right.

Dip it in the peanuts.

This is gonna add
a little bit of crunch.

There you go.
Gives it the pizzazz.

Putting it right in the fryer.

I mean, that thing is just
getting more golden,

more crispy, more delicious.

Yes, sir.
There you go.

Yep. Uh, what do we have to do
here to get this to this?

We're gonna put some strawberry
goodness on top of there.

And that's a strawberry sauce?

Yes, sir. Here you go.
I'm just gonna get out

of the way
so I don't get any on me.

[ Chuckles ] Oh, man!

♪♪

Yeah.

You manage to make the PB-and-J
experience happen twice.

Inside of this thing

is now all the melted
peanut butter and strawberry.

And on the outside, you've got

the crunchy peanut
and strawberry sauce.

This is just a jacked-up,
better version of a classic.

♪♪

You can feel the soft bread,
the warm peanut butter,

the jelly, but you get
that crunch on the outside.

It's a whole explosion.

So good. Oh, my gosh.

It's just extra, and I love it.

Put it up top for PB and J!
Hand! Yeah!

♪♪

CAPPE:
From that Christmas Wreatzel

to the Swiss lava sandwich...

and the Chili Cheese Dog Pizza

to that Lunchbox Special...

Ah, ho! Time to say adios!

We'll see you next time
on "Carnival Eats"!