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Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:01,800 --> 00:00:03,300 Hey, everybody. I'm Guy Fieri, and we're rolling out 2 00:00:03,367 --> 00:00:06,667 looking for America's greatest diners, drive-ins and dives. 3 00:00:07,467 --> 00:00:08,367 This trip... 4 00:00:08,367 --> 00:00:09,567 Everybody's dancing. 5 00:00:09,567 --> 00:00:11,967 ...we're playing all kinds of chicken... 6 00:00:11,967 --> 00:00:13,467 Wow. That's a lot of flavor. 7 00:00:13,467 --> 00:00:15,100 ...and so much more. 8 00:00:15,166 --> 00:00:17,800 Oh, God! I can't handle it anymore. 9 00:00:17,867 --> 00:00:20,667 There's a butcher/restaurant combo in Santa Barbara. 10 00:00:20,667 --> 00:00:22,166 Delicious. I mean, the whole thing. 11 00:00:22,867 --> 00:00:24,767 An homage to mom in Florida. 12 00:00:24,767 --> 00:00:26,100 I think she's putting on a cooking show. 13 00:00:26,166 --> 00:00:27,233 [chuckles] 14 00:00:27,233 --> 00:00:29,266 And buckle up for a wild spot in Vegas... 15 00:00:29,266 --> 00:00:30,000 Don't do that. 16 00:00:30,000 --> 00:00:30,800 Don't do that. 17 00:00:30,867 --> 00:00:32,066 You can handle it. 18 00:00:32,066 --> 00:00:33,800 ...coming in hot with flavor... 19 00:00:33,867 --> 00:00:36,567 Wow, this is a fast dish. Mad technique. 20 00:00:36,567 --> 00:00:39,100 ...cooked up by one crazy character. 21 00:00:39,166 --> 00:00:41,266 -What's Zaap? -Yeah! 22 00:00:41,266 --> 00:00:43,200 That's all right here, right now, 23 00:00:43,266 --> 00:00:45,867 on Diners, Drive-Ins and Dives. 24 00:00:45,867 --> 00:00:47,900 [theme music playing] 25 00:00:57,166 --> 00:00:59,567 So I'm here in Las Vegas on Tropicana Boulevard 26 00:00:59,567 --> 00:01:00,000 about 15 minutes from the strip. 27 00:01:00,000 --> 00:01:01,100 about 15 minutes from the strip. 28 00:01:01,100 --> 00:01:03,166 This is nuts. I mean, I used to come up here when I was in college. 29 00:01:03,166 --> 00:01:04,266 This was desert. 30 00:01:04,266 --> 00:01:06,000 You know, I'm here to check out a Thai joint. 31 00:01:06,000 --> 00:01:07,367 Now, I don't know much about it. 32 00:01:07,367 --> 00:01:10,000 All I know is that the guy's really a character 33 00:01:10,066 --> 00:01:11,100 and he's wild. 34 00:01:11,166 --> 00:01:13,367 The Thai food is supposed to be legit. 35 00:01:13,367 --> 00:01:16,000 And the name, oh, there's gotta be a story behind this. 36 00:01:16,000 --> 00:01:17,567 Are you ready for an adventure? 37 00:01:17,567 --> 00:01:19,667 This is What's Zaap? Thai Food. 38 00:01:21,667 --> 00:01:22,767 Whoo! 39 00:01:22,767 --> 00:01:24,000 It's a little hidden gem here in Vegas. 40 00:01:24,000 --> 00:01:26,500 [Paul] Papaya salad with salted crab for table 3. 41 00:01:26,567 --> 00:01:28,767 Remind me the food from Thailand. 42 00:01:28,767 --> 00:01:30,000 I mean, as authentic as what you would get there. 43 00:01:30,000 --> 00:01:30,800 I mean, as authentic as what you would get there. 44 00:01:30,867 --> 00:01:32,000 Exactly. 45 00:01:32,000 --> 00:01:34,600 [Guy] And as real-deal as Paul Meesawat himself, 46 00:01:34,667 --> 00:01:36,867 who came from Thailand as an architect, 47 00:01:36,867 --> 00:01:39,467 found a home in the high-end kitchens of Vegas, 48 00:01:39,467 --> 00:01:42,800 plus managed to start a family and this place. 49 00:01:42,867 --> 00:01:44,200 I liked him, he moved in, 50 00:01:44,266 --> 00:01:45,567 and things happened from there. 51 00:01:45,567 --> 00:01:48,467 -What do you mean? -[Paul] You know. How cookie crumble. 52 00:01:48,467 --> 00:01:49,467 So you made cookies? 53 00:01:49,467 --> 00:01:51,100 Two cookies so far. 54 00:01:51,166 --> 00:01:52,600 Nathan and Natalie. 55 00:01:52,667 --> 00:01:53,667 Oh, my gosh. 56 00:01:53,667 --> 00:01:54,867 What does the name mean? 57 00:01:54,867 --> 00:01:56,266 [Paul] The name What's Zaap? 58 00:02:02,100 --> 00:02:04,367 "Hey, what's zaap?" That's it. That-- that's it. 59 00:02:04,367 --> 00:02:05,500 Are you guys ready for this? 60 00:02:05,567 --> 00:02:07,166 What's Zaap? 61 00:02:07,166 --> 00:02:08,767 Chicken satay table 5. 62 00:02:08,767 --> 00:02:11,500 [woman] The chicken satay with the peanut sauce, 63 00:02:11,567 --> 00:02:13,467 it's just so moist and delicious. 64 00:02:14,300 --> 00:02:15,266 What are we making first? 65 00:02:15,266 --> 00:02:17,266 [Paul] The marinade for the chicken satay. 66 00:02:17,266 --> 00:02:19,400 Most people don't make chicken satay marinade. 67 00:02:19,467 --> 00:02:21,367 -They just go buy. -Correct. 68 00:02:21,367 --> 00:02:24,066 -You know, because there's so many ingredient involved. -Right. 69 00:02:24,066 --> 00:02:26,200 I wanna go that way. I wanna go hard. 70 00:02:30,266 --> 00:02:31,100 Let's go. 71 00:02:31,166 --> 00:02:32,567 -[Paul] Coconut milk-- -Fish sauce. 72 00:02:32,567 --> 00:02:33,867 How come you know? You smell it? 73 00:02:33,867 --> 00:02:35,367 -I cook. -[laughs] Oh, yeah. 74 00:02:35,367 --> 00:02:37,967 -Yeah, absolutely. -The judge is pretty fixed. 75 00:02:39,600 --> 00:02:41,867 -Cilantro root. -Is that big in Thai food? 76 00:02:41,867 --> 00:02:43,266 -Cilantro root? -It's almost in every dish. 77 00:02:43,266 --> 00:02:44,400 Cilantro root? 78 00:02:44,467 --> 00:02:45,367 Yes. 79 00:02:45,367 --> 00:02:47,200 -Lemon grass. -Galangal. 80 00:02:47,266 --> 00:02:49,100 It's like a sister of ginger. 81 00:02:49,100 --> 00:02:50,900 -Sri Lanka lime leaf? Okay. -Fresh turmeric. 82 00:02:50,967 --> 00:02:52,100 Garlic. 83 00:02:52,166 --> 00:02:53,700 Blend it. 84 00:02:53,767 --> 00:02:56,066 Coriander seed, toast it and smash it. 85 00:02:56,066 --> 00:02:58,100 -Turmeric powder. -Not just curry powder? 86 00:02:58,166 --> 00:03:00,000 -Yes. Salt and sugar. -Whoa! Wow. 87 00:03:00,000 --> 00:03:01,467 -Yes. Salt and sugar. -Whoa! Wow. 88 00:03:01,467 --> 00:03:03,266 How long are we gonna let this marinade on the chicken? 89 00:03:03,266 --> 00:03:05,000 Twenty-four hour, minimum. 90 00:03:05,066 --> 00:03:07,400 We're gonna make red curry paste. 91 00:03:07,467 --> 00:03:09,667 -Coriander seed, black pepper, anise-- -Black pepper. 92 00:03:09,667 --> 00:03:11,367 -...seed. And then sea salt. -Anise seed? 93 00:03:11,367 --> 00:03:13,000 Crush to make it powder-like. 94 00:03:13,066 --> 00:03:14,567 -Now we're gonna put-- -Lemon grass. 95 00:03:14,567 --> 00:03:17,100 -...garlic, lime skin-- -Thai chilis. 96 00:03:17,100 --> 00:03:18,767 Yes. [laughs] 97 00:03:18,767 --> 00:03:19,867 [Guy] It smells amazing. 98 00:03:19,867 --> 00:03:22,600 Galangal, turmeric, cilantro root. 99 00:03:23,667 --> 00:03:26,000 Our band will be opening up next week. 100 00:03:26,000 --> 00:03:28,400 Shallot, shrimp paste-- Stinky to you guys, 101 00:03:28,467 --> 00:03:29,567 but it's just amazing to us. 102 00:03:29,567 --> 00:03:30,000 I thought you were wearing that as a cologne. 103 00:03:30,000 --> 00:03:31,266 I thought you were wearing that as a cologne. 104 00:03:31,266 --> 00:03:32,166 [laughing] 105 00:03:32,166 --> 00:03:33,767 All of this is gonna get muddled in? 106 00:03:33,767 --> 00:03:34,667 -All of it. -I'll go check my car. 107 00:03:37,567 --> 00:03:38,500 [Paul] All right, I'm ready. 108 00:03:38,500 --> 00:03:40,266 Okay. I was just reading a book over here. 109 00:03:40,266 --> 00:03:42,467 War and Peace. I got through about eight chapters. 110 00:03:42,467 --> 00:03:43,667 Look, I'm sweating. 111 00:03:43,667 --> 00:03:44,967 [Guy] That's the red curry paste. 112 00:03:44,967 --> 00:03:46,266 Now we use that to make the sauce. 113 00:03:46,266 --> 00:03:48,867 Then we have to make a massaman curry paste-- 114 00:03:48,867 --> 00:03:50,767 Oh, God! I can't handle it anymore. 115 00:03:50,767 --> 00:03:51,767 Come back! 116 00:03:51,767 --> 00:03:52,867 What's in a massaman paste? 117 00:03:52,867 --> 00:03:54,400 It's everything that red curry have 118 00:03:54,467 --> 00:03:57,400 and cardamom, cumin, nutmeg and cinnamon. 119 00:03:57,467 --> 00:03:59,467 -Can you tell the difference? -You can smell it. 120 00:03:59,467 --> 00:04:00,000 -They're different. -Which one's that? 121 00:04:00,000 --> 00:04:01,000 -They're different. -Which one's that? 122 00:04:01,000 --> 00:04:02,900 -Stop it. Let me smell number two. -No! 123 00:04:02,967 --> 00:04:04,166 You should be able to smell just by-- 124 00:04:04,166 --> 00:04:06,200 This one, red curry paste. That one massaman. 125 00:04:06,266 --> 00:04:09,166 Oil. Cook it low heat, 15 minute. 126 00:04:09,166 --> 00:04:12,000 Coconut milk, slowly cook 13 minute. 127 00:04:12,000 --> 00:04:14,667 -Now we're gonna add palm sugar and regular sugar. -Palm sugar. 128 00:04:14,667 --> 00:04:16,266 -Tamarind paste? -Fish sauce. 129 00:04:16,266 --> 00:04:18,100 -Salt. -Ground roasted peanuts. 130 00:04:18,100 --> 00:04:21,567 And we're gonna slowly cook another 15 to 20 minutes. 131 00:04:21,567 --> 00:04:23,000 Really? What's the next step? 132 00:04:23,066 --> 00:04:24,367 Put a skewer into the chicken. 133 00:04:24,367 --> 00:04:25,467 Look at the beautiful color. 134 00:04:25,467 --> 00:04:27,700 Now on the grill, 5 to 6 minute. 135 00:04:27,767 --> 00:04:29,467 We're gonna make a little coconut 136 00:04:29,467 --> 00:04:30,000 that we use to keep a little moist on our chicken. 137 00:04:30,000 --> 00:04:31,867 that we use to keep a little moist on our chicken. 138 00:04:31,867 --> 00:04:33,100 -Okay. -Coconut milk. 139 00:04:34,700 --> 00:04:35,867 Vegetable oil, salt... 140 00:04:36,767 --> 00:04:38,700 We're gonna massage them and smell it. 141 00:04:38,767 --> 00:04:41,000 -Almond smell. -Yeah, wet dog. 142 00:04:41,066 --> 00:04:43,667 -Almond! -I mean, not bad wet dog. 143 00:04:43,667 --> 00:04:45,467 [Paul] Make a little good-looking bouquet. 144 00:04:45,467 --> 00:04:46,800 Mix them all together. 145 00:04:46,867 --> 00:04:48,667 No we're gonna go and brush 'em. 146 00:04:48,667 --> 00:04:50,367 I've just never seen it done to this depth. 147 00:04:50,367 --> 00:04:52,100 In Thailand, we toast. 148 00:04:52,100 --> 00:04:54,166 We eat along with the chicken satay. 149 00:04:54,166 --> 00:04:55,900 Peanut sauce here that we made. 150 00:04:55,967 --> 00:04:58,100 And more peanuts. Cucumber salad. 151 00:04:58,100 --> 00:04:59,500 It's our chicken satay. 152 00:04:59,500 --> 00:05:00,000 One of the most disciplined chicken satays that I've ever seen. 153 00:05:00,000 --> 00:05:02,266 One of the most disciplined chicken satays that I've ever seen. 154 00:05:02,266 --> 00:05:03,266 -Hold on. Hold on. -Okay. 155 00:05:03,266 --> 00:05:04,266 Can I teach you how to eat it? 156 00:05:04,266 --> 00:05:05,200 -Please, Chef. -All right. 157 00:05:05,266 --> 00:05:06,700 You dip in the peanut sauce, 158 00:05:06,767 --> 00:05:08,667 chase it with the cucumber salad. 159 00:05:08,667 --> 00:05:09,767 Knock it off with the toast. 160 00:05:11,867 --> 00:05:13,567 The chicken is super tender. 161 00:05:13,567 --> 00:05:15,467 It's the brush of the coconut milk. 162 00:05:16,867 --> 00:05:18,133 The sauce is outstanding. 163 00:05:18,133 --> 00:05:21,000 If you can get that peanut sauce/cucumber salad combo, 164 00:05:22,500 --> 00:05:23,467 you're gonna have the full experience. 165 00:05:23,900 --> 00:05:24,767 Thank you. 166 00:05:24,767 --> 00:05:25,700 Chicken satay. 167 00:05:25,767 --> 00:05:27,367 [woman] It has that sweetness to it. 168 00:05:27,367 --> 00:05:29,967 It has that little kick in it as well. 169 00:05:29,967 --> 00:05:30,000 It's probably the best peanut sauce I've ever had. 170 00:05:30,000 --> 00:05:31,867 It's probably the best peanut sauce I've ever had. 171 00:05:31,867 --> 00:05:34,100 Tom Zaap Beef is ready in the window. 172 00:05:34,100 --> 00:05:36,266 Presentation is beautiful. 173 00:05:36,266 --> 00:05:37,967 You almost hate to bite into it. 174 00:05:37,967 --> 00:05:40,467 -[Guy] For all the crazy, it's worth it. -Right? 175 00:05:40,467 --> 00:05:43,066 I think I'm willing to stick around for one more 176 00:05:43,066 --> 00:05:44,600 if you promise to keep your hands and feet 177 00:05:44,667 --> 00:05:45,900 inside the ride at all times. 178 00:05:45,967 --> 00:05:47,800 Pick up, What's Zaap? Noodle, table 5. 179 00:05:47,867 --> 00:05:49,200 Don't go anywhere, folks. 180 00:05:49,266 --> 00:05:50,300 We'll see if we survive another round. 181 00:05:53,300 --> 00:05:54,667 Culinary DJ. 182 00:05:54,667 --> 00:05:56,667 [blending rhythmically] 183 00:05:56,667 --> 00:05:58,467 -That's okay. Not bad. -Yeah, there we go. 184 00:06:00,467 --> 00:06:02,667 Welcome back. Triple D hanging out in Las Vegas 185 00:06:02,667 --> 00:06:05,900 with wild man, Chef Paul, at What's Zaap? 186 00:06:05,967 --> 00:06:07,967 -Tongue. Don't forget. -Oh, I'm not doing the tongue. 187 00:06:07,967 --> 00:06:09,667 -What's Zaap? Thai food. -What's Zaap? 188 00:06:09,667 --> 00:06:10,667 Here's the deal. 189 00:06:10,667 --> 00:06:12,266 The name's crazy, the man is wild, 190 00:06:12,266 --> 00:06:15,867 but the preciseness of what he's doing in Thai food is amazing. 191 00:06:16,767 --> 00:06:18,667 It's very flavorful, very authentic. 192 00:06:18,667 --> 00:06:21,300 With a Michelin Star presentation, this one. 193 00:06:21,367 --> 00:06:22,352 [Paul] What's Zaap? Noodle coming up. 194 00:06:22,352 --> 00:06:22,767 [Paul] What's Zaap? Noodle coming up. 195 00:06:22,767 --> 00:06:24,166 It's my first time to have this noodle, 196 00:06:24,166 --> 00:06:26,667 and it's a very good combination of spicy 197 00:06:26,667 --> 00:06:27,967 and, uh, very flavorful. 198 00:06:27,967 --> 00:06:29,433 It surprised me. 199 00:06:29,467 --> 00:06:31,767 [woman] It's a treasure chest of all different kinds of seafood. 200 00:06:31,767 --> 00:06:33,467 It's just a wonderful blend. 201 00:06:33,467 --> 00:06:34,500 [Guy] What are we making next, Chef? 202 00:06:34,567 --> 00:06:35,867 What's Zaap? Noodle. 203 00:06:35,867 --> 00:06:37,000 But before that, 204 00:06:37,000 --> 00:06:39,266 we're gonna have to make the sauce called Master Sauce. 205 00:06:39,266 --> 00:06:41,266 Ching's Soy Sauce, oyster sauce. 206 00:06:41,266 --> 00:06:43,000 -It's fermented. -It's very salty, 207 00:06:43,000 --> 00:06:44,367 but not heavy soy flavor. 208 00:06:44,367 --> 00:06:46,000 -Seasoning soy sauce... -Okay. 209 00:06:46,066 --> 00:06:47,400 ...we call Golden Mountain. 210 00:06:47,467 --> 00:06:48,800 For Thai food, you got to use that. 211 00:06:48,867 --> 00:06:51,266 Sugar, white pepper. Blend it. 212 00:06:51,266 --> 00:06:52,352 This one has to sit overnight. 213 00:06:52,352 --> 00:06:53,200 This one has to sit overnight. 214 00:06:53,266 --> 00:06:54,233 Okay. 215 00:06:54,266 --> 00:06:55,367 [Paul] We're gonna make What's Zaap? Noodle. 216 00:06:55,367 --> 00:06:56,467 This is the ramen. 217 00:06:56,467 --> 00:06:59,100 -It's good raw. Amazing. -Oh, I love ramen raw. 218 00:06:59,100 --> 00:07:00,767 [Paul] So the ramen's gonna go in hot water. 219 00:07:00,767 --> 00:07:02,667 Cold oil, hot pan. 220 00:07:02,667 --> 00:07:04,467 Love woks at this BTU. 221 00:07:04,467 --> 00:07:06,300 Add shrimp. At the same time, 222 00:07:06,367 --> 00:07:08,900 -we add scallops... squid. -The mussels and... 223 00:07:08,967 --> 00:07:11,300 To the noodle. Didn't see that comin'. 224 00:07:11,367 --> 00:07:12,600 Now, watch your hair. 225 00:07:13,200 --> 00:07:14,500 Shrimp's gonna go out. 226 00:07:14,567 --> 00:07:15,867 -[Guy] Drain. -Now we add vegetable. 227 00:07:15,867 --> 00:07:17,100 [Guy] Onions and carrots. 228 00:07:17,100 --> 00:07:20,166 -Bell pepper, baby corn, green beans. -Green beans. 229 00:07:20,166 --> 00:07:22,352 Now we have garlic and chili in the pan. 230 00:07:22,352 --> 00:07:23,000 Now we have garlic and chili in the pan. 231 00:07:23,066 --> 00:07:25,000 [Guy] Take out the vegetables, let it drain. 232 00:07:25,066 --> 00:07:26,367 Wow, this is a fast dish. 233 00:07:26,367 --> 00:07:28,066 Goin' hot. Mad technique. 234 00:07:28,066 --> 00:07:31,667 The Master Sauce goes garlic oil, fried garlic, 235 00:07:31,667 --> 00:07:34,166 white pepper, splash of fish sauce. 236 00:07:34,166 --> 00:07:36,467 -And we're back again. -Thai basil. 237 00:07:36,467 --> 00:07:38,100 Don't forget the shrimp. Done. 238 00:07:38,100 --> 00:07:39,367 [Guy] Hot and fast. 239 00:07:39,367 --> 00:07:42,200 And this is a baby peppercorn, so for garnish. 240 00:07:42,266 --> 00:07:45,900 Fried shallot, fried garlic, dried chili, cilantro. 241 00:07:45,967 --> 00:07:46,867 And here we go. 242 00:07:46,867 --> 00:07:48,066 That was exciting, Chef. 243 00:07:48,066 --> 00:07:49,500 A lot going on at one time. 244 00:07:50,166 --> 00:07:51,467 Don't do that. 245 00:07:51,467 --> 00:07:52,352 You can handle it. 246 00:07:52,352 --> 00:07:52,567 You can handle it. 247 00:07:52,567 --> 00:07:55,166 This thing's not spicy, but it will keep the heat. 248 00:07:55,166 --> 00:07:56,667 We do it. 249 00:07:56,667 --> 00:07:58,266 Ah, okay. All right. You a big boy. 250 00:07:59,767 --> 00:08:01,967 [Guy] The noodle is fantastic, great texture. 251 00:08:03,166 --> 00:08:05,967 The shrimp are cooked perfectly and not overseasoned. 252 00:08:05,967 --> 00:08:06,967 -Same thing with the calamari. -Thank you. 253 00:08:06,967 --> 00:08:08,400 It's very flavorful. 254 00:08:08,467 --> 00:08:09,867 It's got a good spice to it. 255 00:08:09,867 --> 00:08:11,100 It's got a good little kick. 256 00:08:12,300 --> 00:08:13,467 I want more of this. 257 00:08:13,467 --> 00:08:15,066 -[chuckles] -And you keep eating, 258 00:08:15,066 --> 00:08:16,900 and you keep shoveling. 259 00:08:16,967 --> 00:08:18,200 And, yes, I ate the whole thing. 260 00:08:18,266 --> 00:08:19,367 What's Zaap? Noodle. 261 00:08:19,367 --> 00:08:21,266 [man] It's got just the right amount of spice. 262 00:08:21,266 --> 00:08:22,352 The shrimp and the mussels, 263 00:08:22,352 --> 00:08:23,367 The shrimp and the mussels, 264 00:08:23,367 --> 00:08:25,567 you can definitely taste the flavor coming out. 265 00:08:25,567 --> 00:08:26,567 [Paul] Shrimp Pad Thai. 266 00:08:26,567 --> 00:08:28,700 Delicious food every single time. 267 00:08:28,767 --> 00:08:30,467 [Guy] Mad respect. You are a chef's chef. 268 00:08:30,467 --> 00:08:31,767 I learned some stuff tonight. 269 00:08:31,767 --> 00:08:33,700 Very mindful, very beautiful food. 270 00:08:33,767 --> 00:08:35,266 This guy should become your best friend. 271 00:08:35,266 --> 00:08:37,200 Travel up Tropicana. Come see Chef Paul. 272 00:08:37,266 --> 00:08:38,767 -What's Zaap? -Yeah! 273 00:08:41,567 --> 00:08:45,000 [Guy] Up next, a meaty spot in a funky part of Santa Barbara. 274 00:08:45,066 --> 00:08:46,967 I think Flavortown needs a Funk Zone. 275 00:08:46,967 --> 00:08:48,567 Going mad with the mole. 276 00:08:48,567 --> 00:08:50,967 That's a completely different mole than I've had. 277 00:08:50,967 --> 00:08:52,352 And flying high with the bird. 278 00:08:52,352 --> 00:08:52,867 And flying high with the bird. 279 00:08:52,867 --> 00:08:54,600 That is a new spin on chicken. 280 00:08:54,667 --> 00:08:55,900 It's delicious. 281 00:09:02,300 --> 00:09:04,767 So I'm here on the eastside of Santa Barbara, California, 282 00:09:04,767 --> 00:09:07,100 in an area, well, it used to be an industrial park 283 00:09:07,166 --> 00:09:08,400 and they called it the Funk Zone. 284 00:09:08,467 --> 00:09:10,066 I guess there was fisheries and stuff going-- 285 00:09:10,066 --> 00:09:11,400 It had a little funk to it, okay? 286 00:09:11,467 --> 00:09:13,066 So anyhow, now what is it? 287 00:09:13,066 --> 00:09:15,467 Well, now it's art studios, breweries, wineries 288 00:09:15,467 --> 00:09:17,467 and a father-and-son team that had a butcher shop 289 00:09:17,467 --> 00:09:19,400 and they said, you know what? They need a restaurant down here. 290 00:09:19,467 --> 00:09:21,767 So they took the Funk Zone and made it into a party zone. 291 00:09:21,767 --> 00:09:24,567 This is Shalhoob's Funk Zone Patio. 292 00:09:24,567 --> 00:09:25,867 Good amount of marble in there. 293 00:09:25,867 --> 00:09:27,300 It used to just be a butcher shop, 294 00:09:27,367 --> 00:09:27,578 and then they expanded into the restaurant. 295 00:09:27,578 --> 00:09:29,467 and then they expanded into the restaurant. 296 00:09:29,467 --> 00:09:31,266 Cheddar Brat Tray with two brats. 297 00:09:31,266 --> 00:09:32,967 [woman] The food is very high-quality. 298 00:09:32,967 --> 00:09:34,767 The meat itself is amazing. 299 00:09:34,767 --> 00:09:37,000 I mean, who knows meat better than a butcher? 300 00:09:37,000 --> 00:09:39,567 [Guy] And here, John and LJ Shalhoob 301 00:09:39,567 --> 00:09:40,967 are second and third generation. 302 00:09:40,967 --> 00:09:42,400 Your dad started this? 303 00:09:42,467 --> 00:09:43,600 Yeah. The meat company. 304 00:09:43,667 --> 00:09:46,200 We converted if from just the meat company 305 00:09:46,266 --> 00:09:48,066 to the more restaurant side of things. 306 00:09:48,066 --> 00:09:50,567 [Guy] And that's when Chef Cosmo joined the team. 307 00:09:50,567 --> 00:09:52,100 Fire two mole tacos. 308 00:09:52,166 --> 00:09:54,000 The mole chicken tacos are great. 309 00:09:54,000 --> 00:09:56,000 [man 2] The homemade tortillas are awesome, 310 00:09:56,000 --> 00:09:57,578 with pickled onions they throw on top. 311 00:09:57,578 --> 00:09:57,767 with pickled onions they throw on top. 312 00:09:57,767 --> 00:09:59,133 Really hits the spot. 313 00:09:59,133 --> 00:10:01,066 -What are we makin'? -We're making a mole chicken taco today. 314 00:10:01,066 --> 00:10:02,567 Chicken thighs, boneless, skinless. 315 00:10:02,567 --> 00:10:03,700 We're gonna make the dry rub. 316 00:10:03,767 --> 00:10:07,066 Garlic granules, salt, brown sugar, black pepper. 317 00:10:07,066 --> 00:10:08,467 We'll get the chicken dry-brining 318 00:10:08,467 --> 00:10:09,600 and then grill it the next day. 319 00:10:09,667 --> 00:10:11,300 -We scratch-making the mole? -We sure are. 320 00:10:11,367 --> 00:10:12,867 A well of chocolate and the whole thing? 321 00:10:12,867 --> 00:10:14,100 Not a chocolate style mole. 322 00:10:14,166 --> 00:10:16,467 This is a really simple chili-based one with tomatoes. 323 00:10:16,467 --> 00:10:17,800 There's so many different moles. 324 00:10:17,867 --> 00:10:19,000 It's like saying curry. 325 00:10:19,000 --> 00:10:21,166 We're gonna toast our chilis and spices, 326 00:10:21,166 --> 00:10:23,467 puya, guajillo and ancho. 327 00:10:23,467 --> 00:10:25,467 -Allspice. -That's a lot of allspice. 328 00:10:25,467 --> 00:10:27,578 Black pepper, cloves, cinnamon sticks. 329 00:10:27,578 --> 00:10:27,967 Black pepper, cloves, cinnamon sticks. 330 00:10:27,967 --> 00:10:31,467 We take tomatoes, onion, jalapeno, cilantro, garlic, 331 00:10:31,467 --> 00:10:34,066 bay leaf and cumin, toasted chilis. 332 00:10:34,066 --> 00:10:36,166 And then all of our spices will go in, 333 00:10:36,166 --> 00:10:38,667 toasted almonds, chicken stock. 334 00:10:38,667 --> 00:10:40,000 How long are we gonna let this cook down? 335 00:10:40,000 --> 00:10:41,266 Two to three hours. 336 00:10:41,266 --> 00:10:42,967 Bread goes in near the end to thicken. 337 00:10:42,967 --> 00:10:45,000 Vinegar, salt, brown sugar. 338 00:10:45,066 --> 00:10:46,066 And then we're gonna blend it up. 339 00:10:46,066 --> 00:10:47,700 [Guy] Wow! That's a lot of flavor. 340 00:10:47,767 --> 00:10:49,867 -Next step? -Salsa Mexicana. 341 00:10:49,867 --> 00:10:52,300 -Roasted roma tomatoes-- -Roasted garlic. 342 00:10:52,367 --> 00:10:55,700 Onions, jalapenos, cilantro, water. 343 00:10:55,767 --> 00:10:57,200 Last step, make some tortillas. 344 00:10:57,266 --> 00:10:57,578 Why wouldn't we when we're in an old butcher shop? 345 00:10:57,578 --> 00:10:59,667 Why wouldn't we when we're in an old butcher shop? 346 00:10:59,667 --> 00:11:01,300 [Cosmo] Maseca flour, corn flour, 347 00:11:01,367 --> 00:11:03,166 lard, salt, egg yolk, 348 00:11:03,166 --> 00:11:05,000 baking soda, baking powder. 349 00:11:05,000 --> 00:11:06,600 And then we take this over to our stand mixer, 350 00:11:06,667 --> 00:11:07,767 slowly add our water, 351 00:11:07,767 --> 00:11:08,867 let it sit for about an hour, 352 00:11:08,867 --> 00:11:10,567 -and then we ball 'em up-- -[Guy] Press 'em, 353 00:11:10,567 --> 00:11:12,066 flattop, hold 'em. 354 00:11:12,066 --> 00:11:14,266 -Two with an order? -I appreciate the help. 355 00:11:14,266 --> 00:11:15,667 Absolutely. Same team. 356 00:11:16,800 --> 00:11:19,166 [Cosmo] We'll add our cut chicken to our mole. 357 00:11:19,166 --> 00:11:20,667 My mouth just started to water. 358 00:11:20,667 --> 00:11:23,467 [Cosmo] Pickled onions, cilantro, queso fresco. 359 00:11:23,467 --> 00:11:24,700 And the salsa's on the side. 360 00:11:27,800 --> 00:11:29,166 Boy, it's dynamite. 361 00:11:29,166 --> 00:11:31,667 It reminds me of Christmas spice. 362 00:11:32,700 --> 00:11:34,967 That's a completely different mole than I've had. 363 00:11:34,967 --> 00:11:36,667 It's spicy, but not hot-spicy. 364 00:11:36,667 --> 00:11:38,700 You know you're eating something different. 365 00:11:38,767 --> 00:11:39,967 But I'll tell you what the thing is, Chef, 366 00:11:39,967 --> 00:11:41,567 that I really get the biggest kick out of 367 00:11:41,567 --> 00:11:43,600 is this corn flour tortilla. 368 00:11:44,767 --> 00:11:47,000 I want a quesadilla in that tortilla. 369 00:11:48,100 --> 00:11:50,166 Delicious. Dynamite mole. I mean, the whole thing. 370 00:11:50,166 --> 00:11:51,100 Well done, my friend. 371 00:11:53,000 --> 00:11:55,367 The chicken is really tender, like juicy 372 00:11:55,367 --> 00:11:57,578 and the taste of the mole is really sweet. 373 00:11:57,578 --> 00:11:57,867 and the taste of the mole is really sweet. 374 00:11:57,867 --> 00:12:01,166 It's just a perfect blend of spice and cinnamon. 375 00:12:01,166 --> 00:12:02,867 Cota Street Wings for you. 376 00:12:02,867 --> 00:12:04,900 How do you describe to people when they're coming here? 377 00:12:04,967 --> 00:12:06,567 The atmosphere's amazing. 378 00:12:06,567 --> 00:12:08,700 Anything on the menu that you try is gonna be good. 379 00:12:08,767 --> 00:12:11,166 It brought a lot of life to Santa Barbara. 380 00:12:11,166 --> 00:12:12,767 [LJ] It used to be fisheries and what not. 381 00:12:12,767 --> 00:12:14,767 And those fisheries used to let off a little smell. 382 00:12:14,767 --> 00:12:17,200 -And then it slowly evolved into this art district. -How many years ago was this? 383 00:12:17,266 --> 00:12:19,100 Thirty-five. We've been here for forty-nine. 384 00:12:19,100 --> 00:12:20,000 We're getting the hang of it. 385 00:12:21,066 --> 00:12:22,400 One more fried chicken sandwich. 386 00:12:22,467 --> 00:12:24,867 The fried chicken sandwich is my go-to sandwich. 387 00:12:24,867 --> 00:12:27,578 The chicken's golden-fried, covered in slaw... 388 00:12:27,578 --> 00:12:27,667 The chicken's golden-fried, covered in slaw... 389 00:12:27,667 --> 00:12:29,600 And then you have the pickles. I love it. 390 00:12:29,667 --> 00:12:31,467 -[Guy] Now what are we making? -[Cosmo] Fried chicken sandwich. 391 00:12:31,467 --> 00:12:32,600 With this. 392 00:12:32,667 --> 00:12:34,500 This is John Shalhoob's favorite employee, actually. 393 00:12:34,567 --> 00:12:35,967 We use it to tenderize our chicken breasts. 394 00:12:35,967 --> 00:12:37,667 You do not operate that with a necktie. 395 00:12:37,667 --> 00:12:39,000 [Cosmo laughs] 396 00:12:39,000 --> 00:12:40,233 Whoo. 397 00:12:40,233 --> 00:12:42,266 -So it sits in like a wet marinade overnight. -Okay. 398 00:12:42,266 --> 00:12:45,100 Rice flour, cornstarch, sugar, water, 399 00:12:45,100 --> 00:12:49,166 eggs, a little white wine, soy sauce, Worcestershire, 400 00:12:49,166 --> 00:12:51,100 and a little bit of chipotle puree. 401 00:12:51,100 --> 00:12:53,166 [Guy] So this is not only the marinade, 402 00:12:53,166 --> 00:12:55,000 -it's the wet dredge? -Yup. 403 00:12:55,000 --> 00:12:56,467 What's the dry dredge? 404 00:12:56,467 --> 00:12:57,578 [Cosmo] Cornstarch, all-purpose flour, 405 00:12:57,578 --> 00:12:58,000 [Cosmo] Cornstarch, all-purpose flour, 406 00:12:58,066 --> 00:13:01,266 chili de arbol, cumin, black pepper, salt, 407 00:13:01,266 --> 00:13:02,367 guajillo chili. 408 00:13:02,367 --> 00:13:03,900 [Guy] Chicken goes into a fryer. 409 00:13:03,967 --> 00:13:06,100 And now we're gonna make the spicy honey that goes over the top. 410 00:13:06,166 --> 00:13:10,166 Water, hot sauce, dark chili powder and salt. 411 00:13:10,166 --> 00:13:13,166 Bring it to a simmer for 10-15 minutes and let it cool. 412 00:13:13,166 --> 00:13:15,266 Now the only thing we're waiting on is the bread and butter pickles. 413 00:13:15,266 --> 00:13:17,800 Yep. So we brine these overnight with just saltwater. 414 00:13:17,867 --> 00:13:21,166 And then now we're gonna make our pickling which goes over the top. 415 00:13:21,166 --> 00:13:22,867 Cider vinegar, champagne vinegar, 416 00:13:22,867 --> 00:13:26,066 yellow onion, garlic, allspice, celery seed, 417 00:13:26,066 --> 00:13:27,578 mustard seed, cinnamon stick, brown sugar, white sugar, 418 00:13:27,578 --> 00:13:29,500 mustard seed, cinnamon stick, brown sugar, white sugar, 419 00:13:29,567 --> 00:13:30,667 and a little bit of turmeric. 420 00:13:30,667 --> 00:13:32,467 [Guy] So once that comes to a simmer, 421 00:13:32,467 --> 00:13:34,300 we'll do just a hot pickle on this? 422 00:13:34,367 --> 00:13:35,600 -Let it sit for 24 hours? -Yep. 423 00:13:36,100 --> 00:13:37,133 Build the sandwich. 424 00:13:37,133 --> 00:13:38,667 [Cosmo] Garlic aioli on both sides of the bun, 425 00:13:38,667 --> 00:13:41,367 fried chicken, spicy honey, 426 00:13:41,367 --> 00:13:43,367 grilled jalapeno poppy seed slaw. 427 00:13:43,367 --> 00:13:44,800 Bread and butter pickles are made. 428 00:13:44,867 --> 00:13:46,600 Pick it. Send it. 429 00:13:50,700 --> 00:13:54,266 The chicken is like something I don't know that I've had before. 430 00:13:55,367 --> 00:13:57,000 That is a new spin on chicken. 431 00:13:57,000 --> 00:13:57,578 It's delicious. 432 00:13:57,578 --> 00:13:58,000 It's delicious. 433 00:13:58,066 --> 00:13:59,867 It's got great texture. It's got great flavor. 434 00:13:59,867 --> 00:14:01,166 I appreciate that you make everything. 435 00:14:01,166 --> 00:14:04,000 I appreciate from the charred jalapeno poppy slaw 436 00:14:04,066 --> 00:14:06,200 to the bread and butter pickles, which are delicious. 437 00:14:07,767 --> 00:14:09,367 You commit and you do it right. 438 00:14:09,367 --> 00:14:10,567 [Cosmo] Fried chicken goin' down. 439 00:14:10,567 --> 00:14:12,867 The meat inside is very juicy. 440 00:14:12,867 --> 00:14:16,166 You taste that sweetness from the coleslaw and the pickles. 441 00:14:16,166 --> 00:14:18,667 Lots of good meat-to-bread ratio. 442 00:14:18,667 --> 00:14:19,567 It is real good. 443 00:14:19,567 --> 00:14:21,367 I think Flavortown needs a Funk Zone. 444 00:14:21,367 --> 00:14:22,667 [man] If you're someone who likes protein, 445 00:14:22,667 --> 00:14:24,400 you're bound to find something you love here. 446 00:14:24,467 --> 00:14:26,567 It's just an amazing place to come and eat. 447 00:14:26,567 --> 00:14:27,578 [Guy] I'm scared to see what the rest of the menu tastes like. 448 00:14:27,578 --> 00:14:28,767 [Guy] I'm scared to see what the rest of the menu tastes like. 449 00:14:28,767 --> 00:14:30,967 I gotta get out of here before I'm pushing the car home. Well done. 450 00:14:33,000 --> 00:14:35,000 Coming up in Delray Beach, Florida... 451 00:14:35,000 --> 00:14:36,467 That's dangerous right there. 452 00:14:36,467 --> 00:14:39,567 ...an inspired spot loading a party pasta... 453 00:14:39,567 --> 00:14:40,900 The only thing that makes that better, 454 00:14:40,967 --> 00:14:43,467 come with a free pillow and a napping area. 455 00:14:43,467 --> 00:14:45,567 ...and a true seafood treasure. 456 00:14:45,567 --> 00:14:47,967 This is the dish you hope a place like this would have. 457 00:14:54,266 --> 00:14:55,700 So I'm here in Delray Beach, Florida, 458 00:14:55,767 --> 00:14:57,767 to check out a restaurant that's got an awesome story. 459 00:14:57,767 --> 00:14:59,800 So, this chef, she gets inspired, 460 00:14:59,867 --> 00:15:02,367 and she learns to cook from her mom at a young age. 461 00:15:02,367 --> 00:15:03,967 And she goes to culinary school, 462 00:15:03,967 --> 00:15:05,367 does quite well herself, 463 00:15:05,367 --> 00:15:07,900 and finally decides to open a restaurant here in Delray Beach. 464 00:15:07,967 --> 00:15:10,767 And what better way for a daughter to pay homage 465 00:15:10,767 --> 00:15:13,066 to the woman that inspired her to cook 466 00:15:13,066 --> 00:15:14,400 than to name a restaurant after her. 467 00:15:14,467 --> 00:15:16,166 This is Rose's Daughter. 468 00:15:17,367 --> 00:15:18,900 Let's go. Calabrian Chili. 469 00:15:18,967 --> 00:15:19,388 This food is phenomenal. 470 00:15:19,388 --> 00:15:20,467 This food is phenomenal. 471 00:15:20,467 --> 00:15:21,567 Go ahead and plate. 472 00:15:21,567 --> 00:15:22,867 [woman] The experience of Rose's Daughter 473 00:15:22,867 --> 00:15:24,467 happens the second you walk in the door. 474 00:15:24,467 --> 00:15:27,667 You just smell the garlic, you smell the fresh bread. 475 00:15:27,667 --> 00:15:30,467 When people are asking where to go for great food, 476 00:15:30,467 --> 00:15:31,600 I send them here. 477 00:15:31,667 --> 00:15:34,100 I've been following Chef Suzanne for a while. 478 00:15:34,166 --> 00:15:36,900 [Guy] And Suzanne Perrotto's fanbase runs deep, 479 00:15:36,967 --> 00:15:38,767 just like her mother's did. 480 00:15:38,767 --> 00:15:40,767 -You taught her to cook? -Many years ago. 481 00:15:40,767 --> 00:15:42,700 Then she went beyond me. 482 00:15:42,767 --> 00:15:44,367 And are we really mixing and making ice-- 483 00:15:44,367 --> 00:15:45,400 -gelato right here? -You bet. 484 00:15:45,467 --> 00:15:47,667 Yup, fresh pasta and sauces. 485 00:15:47,667 --> 00:15:48,967 Short Rib Pappardelle. 486 00:15:48,967 --> 00:15:49,388 The short ribs are off the hook. 487 00:15:49,388 --> 00:15:50,567 The short ribs are off the hook. 488 00:15:50,567 --> 00:15:53,800 The fresh pasta is so delicious. 489 00:15:53,867 --> 00:15:55,000 So we're gonna make pappardelle. 490 00:15:55,000 --> 00:15:58,400 -One part high-protein, one part semolina. -Got it. 491 00:15:58,467 --> 00:16:00,667 Start mixing it. Egg yolks and water. 492 00:16:00,667 --> 00:16:01,767 Go for six minutes. 493 00:16:01,767 --> 00:16:03,367 Start extruding. Beautiful. 494 00:16:03,367 --> 00:16:04,967 -That's a portion. -That's a portion. 495 00:16:04,967 --> 00:16:06,000 -That's a portion. -Okay. 496 00:16:06,066 --> 00:16:08,000 Now we're gonna season our short rib. 497 00:16:08,000 --> 00:16:09,967 -Sea salt. -Fresh-cracked black pepper. 498 00:16:09,967 --> 00:16:11,000 [Suzanne] So these are going in the oven, 499 00:16:11,066 --> 00:16:12,867 forty-five minutes till they're seared. 500 00:16:12,867 --> 00:16:14,800 Ribs are down. Sweat the veg. 501 00:16:14,867 --> 00:16:18,467 [Suzanne] Oil, garlic, mirepoix, black peppercorns, 502 00:16:18,467 --> 00:16:19,388 bay leaf, cherry vinegar, a quart. 503 00:16:19,388 --> 00:16:20,467 bay leaf, cherry vinegar, a quart. 504 00:16:20,467 --> 00:16:21,967 Just a touch of red wine. 505 00:16:21,967 --> 00:16:22,867 [chuckles] 506 00:16:22,867 --> 00:16:24,266 -Amber honey. -Honey? 507 00:16:24,266 --> 00:16:25,867 Is that a Mom thing or a school thing? 508 00:16:25,867 --> 00:16:27,700 Uh, a little bit of Mom, a little bit of school. 509 00:16:27,767 --> 00:16:30,567 House-made chicken stock, a little bit of tomato paste in there. 510 00:16:30,567 --> 00:16:32,667 -[Guy] This goes over the top of the short ribs... -Over the top. 511 00:16:32,667 --> 00:16:34,266 ...covered. Into the combi for... 512 00:16:34,266 --> 00:16:36,300 -Eighteen hours. -Eighteen brief hours. 513 00:16:36,367 --> 00:16:37,367 What else do we have to work on? 514 00:16:37,367 --> 00:16:38,867 Oh, we'll make the truffle paste. 515 00:16:38,867 --> 00:16:40,667 Spanish truffles. Beautiful. 516 00:16:40,667 --> 00:16:42,300 And you're gonna do what to this? 517 00:16:42,667 --> 00:16:43,834 Puree it. 518 00:16:43,834 --> 00:16:46,767 I've never seen that many truffles go under the knife. 519 00:16:46,767 --> 00:16:48,867 [Suzanne] Sea salt, Tuscan olive oil. 520 00:16:48,867 --> 00:16:49,388 She's making paste. 521 00:16:49,388 --> 00:16:50,000 She's making paste. 522 00:16:50,066 --> 00:16:51,967 But it will preserve because of the salt. 523 00:16:51,967 --> 00:16:53,467 That's dangerous right there. 524 00:16:53,467 --> 00:16:54,467 We build the dish. 525 00:16:54,467 --> 00:16:56,700 -Olive oil, shallots-- -Shall we? 526 00:16:56,767 --> 00:16:58,367 ...broth, short ribs. 527 00:16:58,367 --> 00:17:00,066 Chunky, fatty. You okay with fat? 528 00:17:00,066 --> 00:17:01,200 Abso-- 529 00:17:02,100 --> 00:17:04,100 [Suzanne] Truffle paste, salt and pepper. 530 00:17:04,166 --> 00:17:05,600 Parmesan bechamel. 531 00:17:05,667 --> 00:17:07,567 [Guy] What's in this Parmesan bechamel? 532 00:17:07,567 --> 00:17:09,500 [Suzanne] Shallots, brandy and white pepper. 533 00:17:09,567 --> 00:17:11,400 Cream, thickened with a slurry. 534 00:17:11,467 --> 00:17:13,400 Add salt, Parmesan. 535 00:17:13,467 --> 00:17:14,367 Sounds great. 536 00:17:14,367 --> 00:17:16,266 [Suzanne] Fresh peas, fresh pasta, 537 00:17:16,266 --> 00:17:17,867 cook it a little bit more in the sauce. 538 00:17:17,867 --> 00:17:18,900 Tighten the sauce up. 539 00:17:18,967 --> 00:17:19,388 [Suzanne] A little bit of parsley. 540 00:17:19,388 --> 00:17:20,133 [Suzanne] A little bit of parsley. 541 00:17:20,133 --> 00:17:22,100 -There we go. -[Guy] It's such a petite portion. 542 00:17:22,100 --> 00:17:24,567 Grana Padano and pea tendrils. 543 00:17:24,567 --> 00:17:26,200 Take a picture. 544 00:17:29,066 --> 00:17:31,700 That's one of the last meals you wanna eat. 545 00:17:31,767 --> 00:17:33,767 Short ribs are delicious. 546 00:17:33,767 --> 00:17:35,567 But you what the real sing of this is? 547 00:17:35,567 --> 00:17:38,767 Parmesan bechamel and the truffle paste 548 00:17:38,767 --> 00:17:41,400 intersecting the richness of the meat, 549 00:17:41,467 --> 00:17:44,400 and a pasta that is light but sturdy enough 550 00:17:44,467 --> 00:17:45,367 to carry it all. 551 00:17:46,667 --> 00:17:48,266 The only thing that makes that better, 552 00:17:48,266 --> 00:17:49,388 come with a free pillow and a napping area. 553 00:17:49,388 --> 00:17:50,800 come with a free pillow and a napping area. 554 00:17:51,467 --> 00:17:52,700 Oh, my pillow's here. 555 00:17:52,767 --> 00:17:54,100 Bye-bye. Thank you. 556 00:17:54,100 --> 00:17:56,200 Short Rib Pappardelle goin' in. 557 00:17:56,266 --> 00:17:57,367 The pasta is amazing. 558 00:17:57,367 --> 00:17:59,266 Excuse me, young man. How's the pasta? 559 00:17:59,266 --> 00:18:01,500 Oh, for me, it's good. 560 00:18:01,567 --> 00:18:03,800 I mean, the short ribs are probably one of my favorite dishes in the world. 561 00:18:03,867 --> 00:18:05,100 This is my buddy, Tran$parent. 562 00:18:05,166 --> 00:18:07,266 I first saw his artwork down in Key West, Florida. 563 00:18:07,266 --> 00:18:08,634 You gotta check it out. 564 00:18:08,667 --> 00:18:11,300 -Tell me what you think of the restaurant. -Cozy and inviting. 565 00:18:11,367 --> 00:18:13,367 [Guy] This has that Amalfi Coast feel, doesn't it? 566 00:18:13,367 --> 00:18:14,266 100% 567 00:18:14,266 --> 00:18:15,600 Pizza Florentine. 568 00:18:15,667 --> 00:18:19,367 The hospitality is endless and the food is beautifully made. 569 00:18:19,367 --> 00:18:19,388 [Suzanne] Finishing Frutti De Mare. 570 00:18:19,388 --> 00:18:20,900 [Suzanne] Finishing Frutti De Mare. 571 00:18:20,967 --> 00:18:22,967 Frutti De Mare, if you like spice 572 00:18:22,967 --> 00:18:25,367 and you like seafood, this is the dish to get. 573 00:18:25,367 --> 00:18:27,967 It's got mussels and shrimp, some good pasta. 574 00:18:27,967 --> 00:18:29,967 -We're making 'nduja. -'Nduja. 575 00:18:29,967 --> 00:18:32,100 -[Suzanne] Spreadable sausage. -What's it going for? 576 00:18:32,166 --> 00:18:34,000 -Frutti De Mare. -Fruit of the sea. 577 00:18:34,066 --> 00:18:38,100 -Cured pork belly, port wine, Calabrian chili. -A lot of it. 578 00:18:38,100 --> 00:18:40,166 -Smoked paprika-- -Mix this up. 579 00:18:40,166 --> 00:18:43,000 -...Tuscan olive oil-- -How long's this gonna rest before you use it? 580 00:18:43,000 --> 00:18:44,100 -Overnight. -Next up? 581 00:18:44,100 --> 00:18:45,266 Saffron aioli. 582 00:18:45,266 --> 00:18:48,000 -[Guy] Garlic. -Shallots, egg, honey. 583 00:18:48,000 --> 00:18:49,388 This is how much saffron we're putting in? 584 00:18:49,388 --> 00:18:49,667 This is how much saffron we're putting in? 585 00:18:49,667 --> 00:18:51,300 -We're generous. -Okay. 586 00:18:51,367 --> 00:18:54,667 Calabrian chili, sea salt, white balsamic-- 587 00:18:54,667 --> 00:18:56,266 -Little bit on the sweeter side. -Yep. You bet ya. 588 00:18:56,266 --> 00:18:59,900 -[Suzanne] Gradually add Tuscan olive oil. -Beautiful. 589 00:18:59,967 --> 00:19:01,900 So we are making the Frutti De Mare. 590 00:19:01,967 --> 00:19:04,667 Olive oil, salt and pepper, the diver scallop. 591 00:19:05,367 --> 00:19:06,600 Shallots and garlic. 592 00:19:06,667 --> 00:19:07,767 [Guy] We wanna put a nice crust on 'em. 593 00:19:07,767 --> 00:19:09,000 Absolutely. 594 00:19:09,066 --> 00:19:11,767 Shrimp. Open up those mussels. So we're gonna get those in. 595 00:19:11,767 --> 00:19:13,166 And we're gonna get our 'nduja in there too, 596 00:19:13,166 --> 00:19:15,000 because we want that infusing all that flavor. 597 00:19:15,066 --> 00:19:16,133 Let that fat start to cook out. 598 00:19:16,133 --> 00:19:18,000 [Suzanne] A little more oil. Everybody's dancing. 599 00:19:18,000 --> 00:19:19,388 "Everybody's dancing." 600 00:19:19,388 --> 00:19:19,667 "Everybody's dancing." 601 00:19:19,667 --> 00:19:22,100 -White wine. -Check your hair product. 602 00:19:22,166 --> 00:19:23,567 Don't need those eyelashes. 603 00:19:23,567 --> 00:19:24,667 Calabrian chili, 604 00:19:24,667 --> 00:19:26,467 San Marzano tomato sauce, 605 00:19:26,467 --> 00:19:27,667 sub parsley, 606 00:19:27,667 --> 00:19:29,100 confit tomatoes, 607 00:19:29,100 --> 00:19:30,300 and a little bit of clam juice. 608 00:19:30,367 --> 00:19:32,266 A finish of bechamel and butter. 609 00:19:32,266 --> 00:19:33,266 This, I've never seen. 610 00:19:33,266 --> 00:19:35,000 Remove some of the meat. 611 00:19:35,066 --> 00:19:36,867 'Cause I don't want that to overcook. 612 00:19:36,867 --> 00:19:38,367 I think she's putting on a cooking show. 613 00:19:38,367 --> 00:19:40,266 [Suzanne laughs] Add the calamari, 614 00:19:40,266 --> 00:19:42,667 strozzapreti-- pasta made with squid ink. 615 00:19:42,667 --> 00:19:44,100 Great color, but not the flavor. 616 00:19:44,166 --> 00:19:46,500 -And now we can plate. -I can smell the seafood. 617 00:19:46,567 --> 00:19:48,967 Fried basil, a little bit of Parmesan, 618 00:19:48,967 --> 00:19:49,388 saffron aioli. 619 00:19:49,388 --> 00:19:50,266 saffron aioli. 620 00:19:50,266 --> 00:19:52,000 See what you think of that. 621 00:19:54,767 --> 00:19:56,467 That is very luxurious. 622 00:19:56,467 --> 00:19:58,000 The shrimp is just squeaky. 623 00:19:59,700 --> 00:20:01,467 The calamari is perfectly cooked. 624 00:20:01,467 --> 00:20:03,367 The scallop is butter. 625 00:20:03,367 --> 00:20:06,066 The pasta's nice and al dente. 626 00:20:06,066 --> 00:20:08,767 This is the dish you hope a place like this would have. 627 00:20:08,767 --> 00:20:10,667 Two more minutes on Frutti De Mare. 628 00:20:10,667 --> 00:20:12,800 It's got a little kick. I love the seafood. 629 00:20:12,867 --> 00:20:13,967 It's very fresh. 630 00:20:13,967 --> 00:20:15,500 [woman 2] There's a lot of things jumping out. 631 00:20:15,567 --> 00:20:16,400 It's delicious. 632 00:20:16,467 --> 00:20:17,900 Is that a fish joke? 633 00:20:18,567 --> 00:20:19,388 Linguini and lamb meatballs. 634 00:20:19,388 --> 00:20:20,400 Linguini and lamb meatballs. 635 00:20:20,467 --> 00:20:22,467 We love coming here. We come with the family. 636 00:20:22,467 --> 00:20:23,900 And we can't come enough. 637 00:20:23,967 --> 00:20:25,367 [Guy] I'm telling you what, sister. 638 00:20:25,367 --> 00:20:27,500 Your mom did a number on you when you were a kid. 639 00:20:27,567 --> 00:20:29,000 That's way beyond cooking school. 640 00:20:29,000 --> 00:20:30,400 Well done. What a visit. 641 00:20:30,467 --> 00:20:31,567 Watch out for this girl. 642 00:20:33,700 --> 00:20:34,567 Well, that's it, folks. 643 00:20:34,567 --> 00:20:35,900 This is Mike's final episode 644 00:20:35,967 --> 00:20:37,300 on Diners, Drive-Ins and Dives. 645 00:20:37,367 --> 00:20:38,367 But don't you worry, 646 00:20:38,367 --> 00:20:40,567 there's funky joints all over this country 647 00:20:40,567 --> 00:20:41,667 and me and the rest of the team 648 00:20:41,667 --> 00:20:44,266 will be looking for you next on Triple D. 649 00:20:44,266 --> 00:20:45,166 Say goodbye, Mike. 650 00:20:45,166 --> 00:20:46,500 Take care. Thank you. 651 00:20:47,100 --> 00:20:48,066 Legend. 652 00:20:49,867 --> 00:20:51,467 That's right here, right now, 653 00:20:51,467 --> 00:20:53,667 on Diners, Drive-Ins and Dives. 654 00:20:54,600 --> 00:20:56,066 See you later, Mike. 47153

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