All language subtitles for Diners.Drive-Ins.and.Dives.S46E11.1080p.WEB.h264-CBFM[eztv.re]

You know, people are asking me
all the time,

"Hey, Guy, that one joint
you checked out

in that one city
when you were doing Triple D.

How they doing?"
You know, I don't know.

We should check it out.

[engine revving]

[Guy] Over the years,
I've seen and tasted it all.

This is ridiculous, dude.

But it turns out
it was only the beginning.

'Cause Triple D joints
have been blowing up,

and we're going back
to see what's cooking.

[engine revving]

[Guy] Like on this trip.

We're diving deep
for seafood sensations...

I mean, it eats like lobster.

Better than lobster.

[Guy] ...and frying up
a lot of fowl.

Four piece fried
in the window.

It's a chicken train
going to Flavortown.

[imitates train horn blowing]

We've got garlic prawns

and a spicy Thai soup
in Los Angeles...

It's like the never-ending
bowl over here.

...crispy cutlets
in Colorado Springs...

Another one
of those swimsuit dishes.

...and up the road in Denver,
outrageous oysters...

A punch of just, like,
crispy goodness.

[Guy] ...and a tower
of chicken...

That could feed
a small village.

[Guy]
...with a mile-high attitude.

Mmm.

This is really dynamite.

Familiar faces, new places,

and more off-the-hook flavors.

This is Triple D Nation.

Now, back in 2017,
I met up with

a couple of my chef buddies
in Los Angeles.

So, Aarti and Jet were judges
on Guy's Grocery Games.

We had this crazy chef
named Jazz,

she comes in
and rocks the house.

And I said, "If you win...

"...then we have to go."

So we went and checked out

Jazz's spicy
southern Thai menu.

These days,
the food is just as hot,

and the joint's even hotter.

This is Jitlada.

Spicy veg and chicken.

[man] LA has
such great Thai restaurants,

but this one stands out
for a reason.

I like really rich,
complex tastes,

and that's what I really enjoy
when I come here.

[man 2] Jitlada's not like
any other Thai experience

that you have
because it's southern Thai.

[Guy] Southern Thai, brought
to LA by Jazz Singsanong

and her brother Tui Sungkamee

back in 2006.

This is the prayers
that my brother dream of,

to have southern Thai
for Thai people.

[Guy] Sadly, Chef Tui
passed away in 2017.

But his daughter Sugar
is working next to Jazz,

keeping his legacy alive.

This is the pad Thai chicken.

How long have I known you,
Jazz? How many years?

Since 2017.

I've eaten at your restaurant
a million times.

When we went there
for the Diners, Drive-Ins
and Dives visit

-I brought Aarti and Jet
with me.
-Yeah.

-[both laughing]
-[Guy] All right.

What is the basis
of southern Thai?

Less, uh, sweet.

Way more spicy.

Okay, so what
are we gonna make?

-We're gonna make green curry.
-Let's see it.

Serrano chili.

All of that?

-Yes.
-Mmm-hmm, yeah.

-Jazz!
-[Jet laughs]

[Jazz] Thai chili, garlic.

-Red onion.
-Yes.

[Guy] Sri Lanka lime skin.

A little of the lime leaves.

[Jazz] Cilantro.

Half of this is green chili.

[Jazz] Water.

Seeds and everything.

[Guy] So, this is raw.

But for the dish
it'll be cooked.

Yes, sir.

I start to make water-mouth.

[Aarti] Salivate, yeah.

That's the word
I was looking for.

-Next?
-[Jazz] Chicken.

-Fish sauce?
-Yeah.

[Guy] The eggplant,
bamboo shoots.

Sri Lanka lime leaf.

Bell pepper.

[Guy] And then we do
the Thai basil.

More chilis?

Dude.

[Aarti] Oh, my gosh.

It is gonna be so hot.

Oh, dude, that's hot.
[laughing] Oh, my God.

It just ate the enamel
off my teeth.

[Aarti] But there's
so much flavor.

-It's not just spicy.
-Yeah.

You know, I can't eat
a bunch of food

when I'm doing Triple D
because I'll pass out

and I'll go into
a full-on food coma,

and I literally was in that.

Green curry,
it's so popular right now.

-The more you shovel,
the more I shovel.
-That's right.

Green curry
for Triple D Nation.

[man] Guy absolutely
nailed it.

He recommended
the green curry.

Thought it was the best one
I've ever had
in my whole life.

It's a huge menu.
I'm still exploring it.

Well, the menu,
by the way, reads like

the Encyclopedia Britannica.

How many items
are on the menu, Sugar?

Three hundred.

-Three-hundred-forty-three.
-[Guy] No, there's not.

-Three-hundred-forty-three.
-No, there's not.

-No, it is.
-Just so you know,

-I feel like I've had 341.
-[Sugar chuckles]

Garlic pepper prawn up.

All right,
what did you bring me?

-This is the hot item
on the menu these days?
-Yes.

We cut, we clean

-and we grill the prawn.
-[Guy] Okay.

And how is the sauce made?

[Jazz speaking]

Oh, you put oyster sauce
in everything.

[Sugar chuckles]

[Jazz speaking]

The sauce will go
on top of the prawn.

That's it. The fried garlic

to make it colorful
and beautiful.

[Guy] The prawn is so tender.

I mean, it eats like lobster.

Better than lobster.

All right, well, maybe
it's better than lobster.

You made it.
I'll listen to what you say.

This is delicious.

[server] Garlic pepper prawns.

[man] The flavorful
garlic and pepper sauce

is just out of this world.

All right,
so tell me what's new.

Are we any bigger,
or is it still a long wait

-outside the door?
-[Jazz] No, it two-hour wait

because of the taste
of the food.

I think the taste of the food
is one thing.

But I also think that
your smiley personality...

Aww.

[man 2] The personality
of Jazz

matches the personality
of the food.

After DDD it exploded.

It's just brought
floods of people in,

and it couldn't happen
to better people.

Can you say the name correctly
for me? It's Jitlada?

-[Jazz] Jitlada.
-I say it wrong every time.

And I think
everybody says "Jit-lada."

But it's Jitlada.

-Yeah, Jitlada.
-Jitlada.

Good. Make sure
you remember that.

But no matter
how you say it...

When we come back,

the queen herself, Jazz,

will whip up another dish.

Whoa, whoa, whoa, whoa.

-You put 'em all in there?
-Dude.

Welcome back.
Triple D is here in Hollywood

at this restaurant Jitlada

with my great friends
Jet Tila, super chef,

and Aarti Sequeira,
curry sister
from another mister,

but most importantly,
Queen Jazz.

Pose it. Could you...

[Jet and Aarti laugh]

All right, my sister.
What are we making next?

Tom yum seafood.

What is this?

[Guy] Let's make the dish.
The seafood broth,

-lemongrass?
-[Jazz] Lemongrass.

That kinda tastes
like cardamom.

[Jazz speaking]

-Tomato, Thai mushroom.
-[Guy] Okay.

Snapper, scallops, calamari,

green-lipped mussels
and a little bit of shrimp.

Whoa, whoa, whoa, whoa.

[Jet and Aarti laugh]

-[Jet] That's one order
of soup right there.
-[Aarti] I know.

It's okay, it's just flavor,
you know?

-Nothing to be--
-Yeah, just flavor.

[Jet and Aarti laugh]

[Jazz speaking]

-[Guy] Fish sauce?
-Yeah.

That's magic right there, man.

[Jazz] Sugar.

How many is this normally for?

-Eighteen people?
-[Jazz] For Guy only.

[Guy] Oh, man, look at that.

That looks awesome.

Oh, that's great.

Holy cow, is that good.

-[Guy] The citrus in there.
-[Aarti] Yeah.

[Aarti] It's so bright.

-The more we eat...
-Yeah.

...the more
she fills it back up.

Okay? It's like the
never-ending bowl over here.

Spicy mint chicken.

[man] The menu is so huge,

and everything's so delicious,

so you really can't go wrong.

-Can you remember
all 343 menu items?
-[Jazz] Yes.

-We both know how to cook to--
-Every item?

-You don't have to...
-Every item.

Okay, let's try the next one.
What else you got?

[Guy] What's in here now?

-What's this?
-That's the lotus there.

-That's the lotus stem?
-Yes.

What is the name of the soup?

-[Sugar] Coco lotus.
-[Guy] So what's in this?

[Jazz speaking]

I steam the fish
before I put it in,

because I don't like
the fishy smell.

Coconut milk.

Jalapeño.

Bell pepper.

[Guy] And the stems.

[Jazz] Green onion
and Serrano.

[Guy] I don't know
that I've ever seen

coconut lotus stem soup
on a menu.

-No.
-I mean, it's not heavy.

It's delicious.

[server] Coco lotus soup.

The tender lotus root,
that is so great.

It has a nice sweetness

and complex flavor to it.

The lotus was al dente
so it was, like, crunchy

but yet tender.

So it was the perfect balance.

This is one of the best Thai
experiences I've ever had.

You want a culture experience?

You want true southern Thai?

You make sure
you come visit this place.

This is the queen right here.

You must come,
wait in the line.

I promise
you will not be disappointed.

You're awesome.

-Aww, thank you.
-So great to see you.

-Thank you, thank you.
-So great to see you.

-She's the best.
-Good to see you.

[Guy] Coming up in
Colorado Springs, Colorado...

Forget about it.

[Guy] Authentic Italian...

How many come with an order?

-Three. Three of 'em.
-"Tree" do.

[Guy] ...done exactly right.

I wouldn't change
a thing about this.

Arancini, my mother's recipe.

You know how everybody
on their phone has an app

for finding this place or
that place? I don't need that,

because I have GPS.

That's the Guido Pasta Search.

Now, back in 2015, it led me

straight to this joint
in Colorado Springs,

where this real-deal
Italian guy

was whipping up his mother's
real-deal recipes.

This is Paravicini's.

Rigatoni Carmela
in the window.

I'm so glad Triple D came to
Paravicini's the
first time.

I got interviewed
on the camera.

It started out with Franco
cooking his mother's recipes.

I told him,
"I grew up Italian.

This is better
than my relatives'.

You can tell
Franco's a true Italian

when you bite into his food.

[Guy] She's talking about
Franco Pisani,

a real pro when it comes to
Italian cooking.

Forget about it. We drink,
we eat, we have a good time.

We've only been here
for a few seconds

and we've already had
a "Forget about it."

Franco cares a lot
about his food.

When Triple D came they asked
us what was our favorite.

Mine is the arancini.

My mother showed me
how to make these.

-So, we're gonna make pesto.
-Go for it.

Fresh basil. Okay?

Go get a little bit of oil.
Pine nuts.

Do you make
the pesto every day?

Every day.

-Parmigiano-Reggiano cheese.
-[Guy] Okay.

-We forgot the garlic.
-Shall we put the garlic
in there?

[Franco] Forgot the garlic.

Every time
you forget something,

I take another piece
of your bling.

Starting with the gold watch.

So, pesto's done.

That's the foundation
of the sauce.

Wanna make the, uh,
cream sauce.

-Bechamel.
-Okay.

-That you make in-house?
-Yes.

Pesto.

I like that pesto.
It's got a little grit to it.

Butter,
Parmigiano-Reggiano cheese.

There we go.

-[Franco] We're done.
-Let me try this.

You just come and get that.

-Next up, the arancini?
-[Franco] Yeah.

Olive oil. Red onions.
I like the red onions.

They're a little bit of sweet,
you know what I mean?

Then we're gonna add
the arborio rice.

[Guy] Toast the rice off
a little bit.

-Yeah.
-And this is chicken stock.

-Yeah.
-I can see
from all the oil floating

that this is
your own chicken stock.

[Franco] Absolutely.
Fresh butter.

Some Parmigiano-Reggiano
cheese.

You're not light with it.

[Franco] Now a little salt
and pepper.

All right, so this is gonna go
for about 45 minutes?

-Yeah, about 45 minutes.
-Okay.

Lay it out on a sheet pan.

And then let this cool down.

Okay, so this is our risotto

-that's congealed up.
-Yeah.

We're gonna make
a nice little ball out of it.

Come on down,
we're having a ball.

[Franco] Put your finger
in there.

Put a couple peas,

-little bit of cheese.
-Okay.

Flour, egg,

-and breadcrumbs.
-There we go.

-How many come with an order?
-Three.

-Three of 'em.
-"Tree" do.

-What kind of tree is that?
-Arancini tree.

Arancini tree.

Don't you have one?

In the fryer.

[Franco] Then we're gonna take

the sauce we made
and plate it all up.

Little more cheese, 'cause you
don't get enough.

That's it right there.

[Guy] Ooh, that's a nice crust
on that.

Look at that.

-Sweet peas in the middle.
-Mmm-hmm.

Mmm. Great job.

-Perfect, thank you.
-Great job.

[Franco] Arancini working,
sauce going down.

Pre- Triple D,
we're selling, like,

10 of those
on a Friday night, right?

Now we're rolling
a hundred balls a day.

If we ever bring company,

it's like,
"The arancinis on Triple D.

You have to try it."

Everything Franco makes
is just so good.

Chicken Marco in the window.

Triple D Nation
special tonight.

[woman] This is the first time
I've had the Chicken Marco.

It was absolutely amazing.

So, we're gonna start
by breading our cutlets.

You got a nice chicken breast

into a salt and pepper
flour mixture.

We go from flour, egg,
and then the breadcrumbs.

Now we're gonna fry this
golden-brown,

about five minutes.

We're ready now to frost

the chicken cutlet
like a cake.

We are gonna make
our ricotta cheese mixture.

Now, the ricotta I use
is drier

than a normal ricotta, right?

We got parsley, an egg,

pecorino Romano
and Parmigiano Reggiano.

And then the salt
and the pepper.

Mix this all together.

We're gonna put that on there.

Put the bruschetta mix,
then blanched broccoli,

shredded mozzarella cheese.

And while this is in the oven,

we are going to make
a quick Alfredo sauce.

Heavy cream, butter,

Parmigiano Reggiano cheese,

whipped, roasted garlic,
cheese.

We're gonna add our pasta.

Nice little pasta nest.

Put that right on
to the fettuccine.

Fresh parsley on top.
Forget about it.

Chicken Marco.

[woman] You get
this crispy chicken.

It's really rich
and delicious.

The sauce on the pasta
just melts in your mouth.

Spaghetti and meatball.

There's so many favorites
I love here,

so it's hard to choose one.

Veal Giuseppe.

I love the Veal Giuseppe.

It's one of
my favorite dishes.

I love the tenderness
of the veal

with the spiciness
of the peppers.

[Guy] Okay, pounding out
the veal.

Dredge it in a little bit
of salt, pepper,

-uh, flour?
-Yeah.

[Franco] Sautéing the veal
golden-brown.

-We're gonna start
building flavors.
-Okay.

[Franco] Little bit
of red onion.

Kalamata olives, capers,
roasted peppers.

-Spicy Italian sausage.
-Okay.

Cherry peppers.

-Italian cherry peppers, man.
-Oh, yeah.

-You can't beat 'em.
-Forget about it.

Little chicken stock.

Little butter.

We're gonna let that reduce.

Another one of
those swimsuit dishes.

[wolf whistle]

Little capellini.
Plate up the veal.

Put all the sauce
and the goodies on top.

Do a little parsley for color.

And this is how
you get it done.

[Franco] That's it.

[Guy] I wouldn't change
a thing about this.

That's a real-deal,
old-school Italian dish.

-On point, man.
-Thank you.

We sell more Veal Giuseppe
than we did before the show.

We do about 100 pounds
of veal a week.

Calamari Arrabiata.
Triple D Nation.

[Guy] This is
a pretty cool hang-out.

Feels like a house.

Nice open kitchen.

People come in and it's like
going to my house.

We went from busy
to stupid-busy.

Thank you, ladies.

I had the loft upstairs,

and I turned that into
another restaurant,

and that is called
Ristorante Di Sopra,

which means
"The Restaurant Upstairs."

[man] It's a little bit
more fine dining.

Just fantastic food.

Colorado Springs is very lucky
to have Franco

and Paravicini's.

-Well done, brother.
Well done.
-Thank you, buddy.

[Guy] And coming up,
we're headed up to Denver

for some
high-flying chicken...

Wow. Nice and tender.

...meant for
the mile-high city.

So there's a lot
of flour power.

-Lot of hippies around here.
-[Guy chuckles]

I have that Tower of Love
here for you.

I love going to Colorado.

I mean, you got great people,

you got great weather,
you name it.

And when I was there in 2017,

driving through Longmont

right outside of Boulder,

I found
this fried chicken joint.

And as luck would have it,
this crispy classic

is still flying high.

The bird is the word
at Post Chicken and Beer.

Chicharrónes in the window.

The Post, it's a fun place.

The food is always delicious.

[Brett] Green chili
pork shoulder.

[woman] We've been coming
to the Post

before Guy came.

He made a great choice
coming here.

It's the best chicken
in Denver.

[Guy] And fried up
by Brett Smith,

who's been spreading
his culinary wings

way up in the mile-high city
for years.

But not without some pressure.

So, you didn't go
traditional fryers.

You go to
these pressure fryers.

And why the pressure fryer?

You set the time,
you set the temperature,

hit that button, it cooks
exactly the same every time.

[Guy] You're cooking white
and dark at the same time?

[Brett] C ooking white
and dark at the same time.

We just love
these pressure fryers.

I think Guy liked them too.

Renders the fat better
inside of the chicken.

-Gives you a better skin.
-Just builds that crust up.

So, let's get into this.

[Brett]
So, the first thing we do

with our chicken, we make
a lemon and rosemary brine.

-Okay.
-This is
some toasted coriander.

Toasted black peppercorn.
Crushed chili flakes.

A few bay leaves.
Sliced jalapeño.

-Lot of salt.
-[Guy] Brown sugar.

Some apple cider vinegar.

-[Guy] Okay.
-Water.

We add our fresh rosemary.

Squeeze some lemon in there.

Bring this up to a boil.

[Guy] Let this simmer,
20 minutes?

[Brett] Drain it out.

-And how long we gonna brine
the chicken?
-Four hours.

All right, flouring has gotta
take place.

First part of that is
we gotta make

-our house seasoning blend.
-Okay.

So, we got some chili powder.

Some cayenne,
toasted coriander,

onion powder, garlic powder,
black pepper,

-and salt.
-Got it.

So then that goes into
our rice flour.

So we call this
our first flour.

[Guy] First flour.

So there's a lot of
flour power around here.

-Lot of hippies around here.
-[Guy chuckles]

[Brett] Gets coated
in rice flour overnight.

[Guy] Soaks it up.

[Brett] This starts to develop
that crust for us.

All right, so we got
that chicken that sat

-overnight in the rice flour.
-Got it, got it.

-We're hitting it
with some buttermilk.
-Okay.

So, the second flour
is our top-secret,

gluten-free blend.

-Top-secret?
-Top-secret.

[Brett] Get this coated up
real good.

And then on these towers,

we got the fatter part
of the breast,

then we do the two thighs.

The drumsticks, again,
getting the fatter parts out.

And then the wings.
And then this gets put
into this rack like this.

-[Guy] Wow.
-Yep.

We cook it 15 minutes
at 300 degrees.

That builds up the crust
really nice.

It's a chicken train
going to Flavortown.

[imitates train horn blowing]

[Brett] This half comes out
just like this.

-Bring this rack out.
-Uh-huh.

Hit it with
our house seasoning.

-Same house seasoning
that's in the flour.
-Okay.

We're gonna plate this
with a breast,

the thigh, a drumstick
and a wing.

Wow. Nice and tender.

Not over-seasoned.

The skin's nice and crunchy.

This is really dynamite.

[Brett] Four piece fried
in the window.

It's delicious and it's
really crispy, really juicy.

All right, Tower of Love
coming around.

If you love fried chicken,
you gotta get

the fried chicken
Tower of Love.

It's got everything

that you could possibly want
on it.

We're gonna build this thing.
So it's three-level tower.

Eight pieces
of our bone-in chicken.

We got our breast, our thigh,

drumstick and wing.

A little bit of pickles
right here.

House slaw.
That goes down here.

We do eight
of our chicken tenders.

And then our thigh fries.

And then on the top level
we got our wings.

These are
our house-made sauces.

We got some blue cheese,
paprika ranch,

black pepper barbecue.

Chicken Tower of Love.

All righty, folks, I have that
Tower of Love here for you.

It could feed a small village.

I will eat till I'm stuffed
every time.

[man] They're known for
their fried chicken,

but their appetizers,
those are great.

[Brett] Guy's favorite,
chicharrónes.

The chicharrónes, I mean,

it's better
than a potato chip.

Saltier, crispier, crunchier.

[Guy] Chicken skins?

Who doesn't love
the chicken skin?

-Everybody loves chicken skin.
-It's the best part.

This is the first time
we've ever had

chicken skin chicharrónes
on Triple D.

-You can take the title,
my friend.
-Gladly.

[server] Garlic mojo
baked oysters.

A chicken joint with oysters?
Sign me up.

[Brett] Obviously we're all
about our fried chicken,

but we wanted to have
some new things on our menu,

cater to some different folks.

So, the first thing
we're gonna do for this,

we top the oysters
with a garlic mojo.

This is a roasted garlic
that was puréed
a little bit already.

Water in here
just to thin this out a touch.

Some lemon juice.

Lemon zest.

White balsamic vinegar.

Salt, garlic powder,

little black pepper,

some fresh thyme and jalapeño.

Give this a little spin.

Some olive oil.

Then we finish this
with some green onion.

We got our fresh
shucked oysters here.

Top them with
a little bit of the mojo.

This is just whipped butter
with some fresh garlic

and a little more
roasted garlic.

House biscuit breadcrumbs.

These are gonna go in the oven
for about five or six minutes

at 375 just till they get
nice and golden brown.

We're just gonna plate them
on a bed of salt here.

That's it.

Garlic mojo baked oyster
in the window.

[man] Oysters are delicious.

A punch of just, like,
crispy goodness.

Crust with crumbs and
the butter flavor in there.

It's excellent.

They are garlicky,
and I am a fan of garlic.

[laughs]

You're a little bit
a cross of a truck stop,

to a beer hall,

to a funky chicken joint.

I mean, the whole
little giddy-up. It's...

-Yeah.
-It's working.

That time when we were
originally on the show,

we had two locations.

We now have seven locations.

That's been the most exciting
part about it.

Hot chili cauliflower
coming up.

[man] When the menu
is this good,

I mean, it's no surprise that
they're gonna keep growing.

When you fly into Denver,

this is worth jumping in a cab

and getting down here.

-Thank you. Appreciate it.
-Nice job, brother.

-Appreciate it.
-Great working with ya.

Watch out for this gangster.

Green chili pork shoulder
for Guy.

Well, folks, that's just a few
of the stories

coming out of
this Triple D Nation.

Green curry
for Triple D Nation.

Yum!

I made 'em good,
Guy made 'em famous.

[Guy] And there are a lot more
chapters in this book.

Anything else, folks?

-Would you like
some fresh parmesan?
-Sure.

Enjoy.

And we're gonna
get through 'em all.

So we'll see you next time.

You can be my wet hand,

'cause I get confused
with the switch.

I, uh... I don't know that
I wanna be referred to

in your friendship circle
as "the wet hand."

-[Franco] You know...
-Okay?

I don't wanna
be known as "the wet hand."

Hey, guess what?