All language subtitles for Diners.Drive-Ins.and.Dives.S45E14.1080p.WEB.h264-CBFM

Hey, I'm Guy Fieri.
And you know what I need?
I need you riding shotgun.

I'm on my way to Flavortown.

This is Diners, Drive-Ins
and Dives.

This trip...

Do-do-do-do-do-do-do.

[Guy] ...it's a true culinary
pick me up.

I feel better now.

Like a pizza bagel double play
in Savannah.

It's an art form
in how you cook.

And in Boise, Idaho...

[Guy exclaims]

It's like a magic show.

Brisket burgers.

Huh?

Smoked up sandwiches.

-What do you think?
-It's amazing.

[Guy] Two to go?

[Guy] Two to go?

And an Empanada Emporium...

You put your heart
and soul into this.

...that's something
to sing about.

♪ 'Cause you are the Fieri ♪

♪ No need to say mas ♪

That's all right here,
right now, on Triple-D.

So, we're here
in Savannah, Georgia,

with the one and only
Iron Chef Stephanie Izard.

with the one and only
Iron Chef Stephanie Izard.

Chef, are you hungry?

-Always.
-Fantastic. We're here.

[Stephanie] At a food truck
that's not even open?

We're in Savannah.
I want something
a little more Savannah-y.

-You like pizza?
-Yes.

-Do you like bagels?
-Of course.

-Do you like kimchi?
-You know I do.

Fantastic. We're here.
This is Big Bon Bodega.

-Ah. Okay, okay.
-That's just
their catering trailer.

Green Gosh, sesame
and buffalo cheddar
for Bon Mi.

[man 1] You're gonna find some
flavor combinations here

that you won't find
anywhere else in Savannah.

You guys ready?

It's bagels and pizza,
and it's a perfect place.

It's bagels and pizza,
and it's a perfect place.

[Guy] And this crowd pleasing
combo is brought to you
by Kay Heritage,

who's doubling up
oven duty.

[Kay] Bagels in the morning.

-And then it's pizzas
in the afternoon.
-That's right.

I can't say that I've seen
bagels cooked in
the wood fired oven before.

The wood fire oven
makes the dough

a little bit more smokey.

With the varieties of flavor
they have, you're never
dissatisfied here.

Two Korean Mama on sesame.

The kimchi
with the beef, cheese.
Man, what a combination.

[Guy] What do we
start with first?

-Bagels?
-Yeah.

Water, honey, malt syrup.

Water, honey, malt syrup.

Rye flour.

-Rye not?
-[all laughing]

-[Guy] Salt.
-And yeast.

High gluten Lancelot flour.

You're gonna run that mixer
for about 16 minutes.

So, we're gonna cut this.

You ready to put it
in the machine?

-Yeah.
-Put a little nose on this.

[Guy] So it'll start the feed.

-Here we go.
It's very simple, eh?
-Wow.

Let it rest
for about seven minutes.

And then we put it
in the refrigerator overnight.

What kind of bagel
are we gonna make today?

-[Kay] Sesame bagels.
-Got it.

We want to make sure
our boiler is rolling boil.

We want to make sure
our boiler is rolling boil.

Honey and malt syrup mixture.

Yeah, the Iron Chef
doesn't do enough

that now she needs the,
"Oh, I'm gonna put it in."

The honey and the malt
is so important.

-[Kay] Ready?
-[Stephanie] Yeah, let's see.

How long are you
gonna boil it for?

[Kay] Thirty
to forty five seconds.

When it's kinda cooked,
it's...

So, evidently I don't really
need to be involved
in the show right now.

I just kinda let Chef
Stephanie take care of it.

I'm gonna check some emails

and maybe get the oil changed
in my car.

See you guys. Back in a bit.

[Kay] We'll scoop them out,

[Kay] We'll scoop them out,

and put the sesame seeds on.

We're gonna get a good
crust on it in the oven

for about four minutes,
and then we're gonna

-flip it over.
-Got it.

-[Kay] Let's make
bulgogi meat.
-[Guy] Let's do it.

Garlic and some fresh ginger.

Sesame oil. Soy sauce. Cola.

And a little bit
of brown sugar.

You just pulse it.

-[Guy] Onto flank steak?
-[Kay] That it.

We're gonna finish it off
on the flat top.

Got it.
Now let's make the kimchi.

[Kay] All right. Let's do it.

Water.

So, Napa cabbage.

A bunch of salt.

A bunch of salt.

How long are we gonna
let this set up?

Five to six hours.
Drain it upside down.

Or otherwise it'll get
really soggy.

Now we're into
the kimchi base.

Red bell pepper.
Salted shrimp.

-Fish sauce.
-[Kay] Garlic.

-Ginger. And sugar.
-Ginger.

We're just gonna pulse it.
It's a little coarse.

Rice paste.

The key to all of kimchi.

Gochugaru.

-Cilantro.
-And scallions.

-Get in between
all the leaves.
-Get in between.

All right. So, let this go
for up to a week.

-[Stephanie] Mm-hmm.
-Now for the kimchi
cream cheese.

-[Stephanie] Mm-hmm.
-Now for the kimchi
cream cheese.

-Walk me through that.
-[Kay] Okay.

Cream cheese, chopped kimchi,

sambal, green onions.

Gochugaru. Fresh ginger.

[Guy] That all gets
mixed together.
And after a day,

that cream cheese
will have all that flavor
all the way through.

-All of it. Yeah.
-Amazing.

[Guy] All right, let's see it.

[Kay] With a toasted
sesame bagel.

We wanna make sure
we put a good layer

of kimchi cream cheese.

-Bulgogi meat.
-Smells good.

And American cheese.

Pickled onions.

Kimchi that we made.

-[Stephanie] Oh, wow.
-[Guy] That's gorgeous.

Oh, my God. You can have
some of the scraps there.

Oh, my God. You can have
some of the scraps there.

-[laughs]
-Excuse me, sir.

-It's gonna be
a big, messy bite.
-Mm-hmm.

Mmm.

-The bagel is dynamite.
-Mm-hmm.

It's got great chew.

I wouldn't have thought
to put American cheese on this

with the cream cheese,

but it makes that sort of
Philly cheese steak
sort of flavor.

And then those red onions
just cut through
all of that richness.

-It's amazing.
-The bulgogi,

you could put that
on a flip flop.

-[laughs]
-But it's a really
well-constructed sandwich.

-[Kay] Thank you.
-[Guy] I almost thought
you were gonna have

too much of the kimchi
cream cheese.

But there's the right amount,
considering the amount
of bagel that there is.

But there's the right amount,
considering the amount
of bagel that there is.

-Mm-hmm.
-I mean it's dynamite.

I have the Korean Mama.

The beef was so tender,
and it just had a little bit
of a spice.

The combination of the meat
and the kimchi,
really excellent.

912 and a Lox & Schmear.

It's flavors are so eclectic
and it's not trying
to be anything else.

How do you describe it
to somebody when you say,

"Oh, yeah.
There's this little joint.

They make pizzas
and they make bagels."

If you want the best bagels
in Savannah...

-The way the bagels
are made...
-I like the crunchy bite

right in the middle
of your mom talking.

right in the middle
of your mom talking.

-I might...
-[laughs]

-You could hear the crust
on that pizza.
-[girl] Mm-hmm.

[Kay] Spicy Bee coming up.

When we come back,
what are we gonna make?

Pizza.

-Nice.
-That's what
I'm talking about.

[man 1]
It's one of those thing,
as soon as you try it,

you know you've been
missing this your whole life.

-You're gonna eat that?
Nope. Good. I got it.
-[all laughing]

Rest for about seven minutes.

-Seven.
-Seven minutes.

-About seven minutes.
-Six minute abs.

Six minute abs
or eight minute abs?

No. Seven minute abs.

Welcome back to Triple-D,
hanging out
in Savannah, Georgia,

with Chef Kay
and the one and only
Iron Chef Stephanie Izard.

So, we did a sesame bagel
kimchi craziness.

-[both laugh]
-But after breakfast
and lunch end here,

at Big Bon Bodega...

-Yes.
-...you open up for pizza.

-That's correct.
-So we have to stick around
and wait.

-Here's your Spicy Bee pizza.
-Oh. All right.

-Here's your Spicy Bee pizza.
-Oh. All right.

I had the Spicy Bee.
It's not something
you'd normally expect.

With most peperoni pizzas
it's a saltiness.

And that spicy honey
rounds that out.

It's just so delicious.

[Guy] All right.
So, now we're into pizza.

Dough is the most important
part of the pizza, I believe.

So, this is it though?
There's only four ingredients?

-You use four things
right here?
-[Kay] That's it.

-Water.
-00 Caputo flour.

That's a minimal amount
of yeast.

Sea salt. And you mix it
for five minutes.

And then we're gonna
rest for five

and mix it
for additional eight.

and mix it
for additional eight.

We're gonna let it rest
on the table for an hour

-before we portion.
-[Guy] Got it.

And then we ball it out.

Put it in the refrigerator.

All right. Dough's ready.

Push it out.

-We actually put
the cheese on first.
-Cheese on first?

-Why do you do that?
-You can see the sauce
so much better

-and it's prettier.
-Yeah.

Some aged mozzarella.

And the pepperoni goes
under the sauce also?

-Yeah.
-It's just all backwards.

Calabrian chili,

just to give it
a little kick, right?

Red onions.

And then we're gonna
dip some of that sauce, baby.

And what goes
in the tomato sauce, chef.

And what goes
in the tomato sauce, chef.

Oregano, garlic confit
and sea salt.

-[Guy] Got it.
-[Kay] More cheese.

[Guy] What temp is that oven
running at right now?

-[Kay] 650. Two minutes.
-[Guy] Got it.

-Here we go.
-Oh, wow.

[Guy] So, it's not as buried

under the sauce as I thought
it was gonna be.

-I feel better now.
-[laughs]

The crust sounds
nice and crunchy.

Now, this is the best part.
Little hot honey.

-[Guy whistles]
-[Stephanie] Oh, wow.

-Oh, you been to
Mount Vesuvius?
-[laughs]

[Stephanie] The dough's
so seemingly simple,

but it's got the best texture.

-Crunchy but soft
on the inside.
-[chuckles]

-Well...
-Look at that cheese. [laughs]

And then that hot honey.

-I love the sweet
and the spice coming together.
-Yeah.

You have your unique
little cheese

and sauce program that you do,
which I love.

But the dough
is four ingredients.

The pizza's five ingredients.

Everything that you've done
in this very
simplistic manner,

but you've used
really quality ingredients

and you've not
overloaded them.

It's an art form
in how you cook.

Thank you.

[woman 2]
The Spicy Bee is delicious.

When you crunch into it,

the honey kind of melts down
but also glazes
over the whole pizza.

the honey kind of melts down
but also glazes
over the whole pizza.

[man 2] It's got that sweet
on the front end

and then you got a little bit
of the spice on the back end.

It is so good.

[Kay] White with mushroom up.

I honestly describe it
as one of the best places
in Savannah.

Did you come here
for the pizza?
You come here for the bagel?

For the bagel originally.

And then they opened up pizza.

-Now you're hooked
on everything.
-Oh. Oh, yes.

Once you taste the food,
you gotta come back.

I wouldn't expect to come
to Savannah and find

a really great
Neapolitan-style pie.

Or true east coast bagels.

-You're doing it.
-Perfect.

-You're doing it.
-Perfect.

Thank you.

-Thank you, chef.
Appreciate it.
-Thank you.

[Guy] Up next, a funky spot
in Boise, Idaho.

A little wango-tango.

Going extra with the burgers.

[whistles]

And putting a smokey spin
on a classic.

It's salty, then it's sweet.

Then it's crunchy,
then it's cheesy.

There is a lot going on.

So, I'm here in Boise, Idaho,

on Bannock and Capitol.

You show me a town like this
where you got a college,

you get four seasons,

and you got a lot of people
that love to eat.

I'm gonna show you
some dynamite restaurants.

This is SLG.
Saint Lawrence Gridiron.

Got your wing setup
coming over.

Got that home cooking
with a little bit
of a southern twist.

[man 3] Two brisket platters.

We love the food.
The cocktails are great.

Cocktails are great.

-That's really what it is.
-[man 4] It is really,
really good.

-That's really what it is.
-[man 4] It is really,
really good.

[man 5] We really like
apple ciders, so that's what
really drew us in.

The food kept us coming back.

[Guy] And that's just
the kind of thing Dan Watts
was going for

when he bought the joint
back in 2020.

So he brought in
Chef Tyson Mann

to help live up to its name.

What's SLG mean?

Saint Lawrence Gridiron.

Saint Lawrence was the saint
of chefs, fire and food.

What are we making
today, chef?

We're making
our gridiron burger.

Gridiron burger. Order up.

The ground brisket, the bun,
the sauces are incredible.

Every angle, they're attacking
a perfect burger.

Every angle, they're attacking
a perfect burger.

[Guy] So what are we
starting with?

Bacon jam.
We render out the fat

and get the bacon
nice and crispy.

Next we're gonna add
our onions, brown sugar.

-Apple cider vinegar.
-And bourbon.

[Tyson] Absolutely.

[Guy] All right.
So, we cook this down.

-Next up...
-Fry sauce.

This is a big thing
in this area.

Based off of ketchup
and mayonnaise

and people do little
tweaks to it here and there.

Right. We start off
with mayonnaise,
ketchup, buttermilk.

So, a little wango-tango.

-Seasoning salt, paprika.
-[Guy] Cayenne
and black pepper.

When this gets
a chance to sit,

-it gets even better.
-Oh, yeah.

See, why isn't there more
fry sauce in my life?

See, why isn't there more
fry sauce in my life?

-What's next?
-Bread and butter pickles.

Just gonna do
a hot pickle on these.

Mustard seed, celery seed,
turmeric, salt.

Sugar, water,
apple cider vinegar.

So we let that come to a boil.

We'll add out onions
to the cucumbers

and pour the hot brine
over that mix.

-[Guy] Let it sit for a day.
-Exactly that.

Now we're gonna do 100%
brisket grind.

We start with
our whole brisket.

Trim a little bit of that
hard fat off

and we just start
slicing away.

Double grind.
So, big plate first.

We're gonna put it
back through
with a finer die plate.

Form it into two balls.

Form it into two balls.

We're gonna smash them
to patties.

So put your body weight
into it.

Put a little bit of S and P.

Put it down onto the flat top.

-Are we toasting the bun?
-Both sides.

-God, I like this guy.
-[both laugh]

-Once they flip...
-Okay.

We're gonna add
two slices of cheese.

Our caramelized onions.

Fry sauce on the bun.
Bacon jam.

Caramelized onions.

-Bread and butter pickles.
-Mmm.

Got our double brisket patty
with cheese.

Huh?

Huh?

Uh-huh.

This smashed up patty
cooked up hot and fast.

You get all that fat,
you get all that flavor.

You make those pickles,
get good acid.

Mmm. And great fry sauce.

Gimme a bucket of that.

-That's a legit burger.
-Thank you.

Three gridiron burgers
in the window.

[woman 4]
I love that it's brisket.
I love that it has

little bit
of crispiness to it.

The pickles add a great touch.

That bacon jam really
makes the burger pop.

The fry sauce,
it's a big thing here.

And theirs is really good.

All right. So if I roll
into Boise, Idaho,

All right. So if I roll
into Boise, Idaho,

I have gotta look up
the Carpenters.

These are childhood
friends of mine.

Heidi, Ed and Sidney.

Ed, what do you think
of the burger, bud?

[Ed] It's really good,
it's moist,

it's totally different
from most burgers.

The food scene is alive
and well in Boise.

It's bringing in, you know,
people from all over.

Shrimp and grits
in the window.

Boise's grown,
like, exponentially.

As far as food.
Saint Lawrence,

I feel like they're at
the forefront of the growth.

[Tyson] The Montes are ready
for the brunch potatoes.

The Monte Cristo is delicious.

This is such
a different version of it.

Savory and sweet.

Savory and sweet.

Now what are we into?

Pulled pork
for our Monte Cristo.

We want to put a spin on it
that's unique to us.

So, we're gonna take
a Monte Cristo and we're gonna
stuff it with pulled pork.

-Absolutely.
-You're a gangster.

-On this pork butt?
-[Tyson] Salt and pepper.

-[Guy] That's it?
-That's it.

Are we gonna let this
set up for a little bit?

[Tyson] For about 30 minutes
before we put it
on the smoker.

-How long?
-Six to eight hours.

-[Guy] What temp are
we running that?
-Maintain 200 the entire time.

[whistles]

And then we'll shred it.
What's up next?

Berry coulis. We're gonna
start with blueberries.

Raspberries. Water.
Sugar, salt, red wine.

-Simmer this
for about 20 minutes.
-Got it.

-Simmer this
for about 20 minutes.
-Got it.

-[Tyson] Blend it.
-Hit the xanthan gum.

-Tightens it up,
and we're good to go.
-[Tyson] Yes.

-Next up?
-Monte Cristo batter.

It's basically
a French toast batter.

Milk, eggs, baking powder,
AP flour.

I don't like my French toast
batter with AP flour.

Gonna thicken it up.
Lemon zest, orange zest.

-[Guy] So, the batter's done.
-And we'll prep our bread.

-Dredge it, flat top.
With pulled pork.
-And bacon.

And now I see cheese
is getting involved.

-Swiss and cheddar?
-[Tyson] Yes.

My son, Ryder,
this is his kinda sandwich.

Savory and French toast
at the same time.

Savory and French toast
at the same time.

[Tyson] Berry coulis.

[Guy] It's impossible that
you could make this sandwich,

and then my 17 year old
could teleport

from Northern California

all the way here

-because he can sniff out...
-Oh.

[Guy exclaims]

It's like a magic show.

-All right, piglet,
you wanna try some?
-[Ryder] Yeah.

One minute it's salty,
then it's chewy

then it's sweet,
then it's crunchy,
then it's cheesy.

-There is a lot going on.
-[Ryder] A lot going on.

-There is a lot going on.
-[Ryder] A lot going on.

It reminds me of, like,
grilled cheese.

Like pork.
Like French toast sandwich.
So it's amazing.

Yeah, the coulis,
that makes it...

-That's coolio.
-[laughs]

Here are these Monte Cristos
for you, gentlemen.

[man 4] The Monte Cristo
is the perfect brunch item.

There's balance
of the pulled pork
that's inside of it,

plus these thick slabs
of bacon.

[man 5] And I think
the batter's really
important too.

It's thick enough,
it almost feels like a grit.
It's absolutely perfect.

You're a therapist.
Talk to me about

your emotions and feelings
on this Monte Cristo
with pulled pork.

I'm feeling all sorts
of emotions.

I'm feeling all sorts
of emotions.

I'm feeling it right here.

-I'm loving it.
-Excellent.

I like the French toast.

A brisket platter.

This is one of the best
restaurants we have in Boise.

It's worth your time.

Awesome job.
What do you think?

-It's amazing.
-Two to go?

-I need more.
-Exactly. Thanks

for coming. See you guys.

Coming up,
we're staying in Boise.

Watch out.

For a taste of Argentina.

The juice come out
of this thing.

With all kinds of empanadas.

It's light, it's flaky,
it's delicious.

Cooked up by a maestro.

Cooked up by a maestro.

♪ Guy ♪

This is a performing piece.
This is like singing.

All right. First time I shot
Boise, Idaho was 2009.

Now, since then,
the population
has more than doubled.

That means more people,
more traffic,

it means more restaurants.

I mean, this area is becoming
a food scene.

So, I've got a good one
for you.

Husband and wife team
moved from Mexico city

to open up an empanada shop.

Boise, empanadas.

Not the first thing
that would come to mind.

But I hear it's a place
you won't forget.

This is Tango's Empanada
and Grill.

Picosa empanada ready to go.

Picosa empanada ready to go.

They're homemade everyday
from scratch.

[speaks Spanish]

You can smell it
from the doors.

[Guy] And those doors
were opened
by Monica and Louis Bremmer,

when Monica started cooking
Argentinian empanadas,

filled with Latin flavors,

inspired by Latin music.

I was a song writer, singer.

And you were in a band also?

Yeah.
I do South American music.

And where are you
from originally?

Buenos Aires, Argentina.

The cheeseburger
to the United States,

empanada is to Argentina.

-Totally.
-School lunches
have empanadas.

-Totally.
-School lunches
have empanadas.

Yeah. Everywhere.

Empanada is a fired pastry

filled with meats and things.

They make the dough
from scratch,

and you can obviously tell
because they're so amazing.

[Monica] We're going to make
our empanada dough,

-flour. All of it, all of it.
-If we can.

Shortening. Salt.

Put some water in here.

-This baby just starts
to mix things.
-How long?

[Monica] Nine minutes.

Then we'll start sheeting it.

-Then we'll punch 'em out
when we make the filling.
-Yeah.

Ready, ready.
Table number 104, El Puerco.

The El Puerco's really good.

It's got taters
and peppers in there.

It's got taters
and peppers in there.

We're gonna make the filling
for the El Puerco.

-Are we boiling this meat?
-We are going to boil it.

-We're gonna season the water?
-We're not.

Forget the culinary world.

[Monica] This is something
that I learnt in Mexico

-from Louis' grandma.
-[Guy] How long?

About an hour.

-It'll be pork tenders.
-Yes.

-Now what we making?
-The salsa verde.

We put cilantro.
Serrano. Tomatillos.

-Sauteed onions.
-A little sweetness there.

[Monica] Garlic,
salt and water.

We have to cook this.

We have to cook this.

[high-pitched]
I think it's great by itself.

-Next up?
-We shred our pork.

What's a good shredding song?

♪ Listen to this, Guy ♪

♪ You're not just a guy ♪

♪ 'Cause you are the Fiery ♪

♪ No need to say mas ♪

-I knew she had
shredding music.
-[laughs]

Now we're gonna add
some of our salsa verde.

We had boiled the potatoes
and diced them up.

[Guy] All right. Are we ready
to make these now?

Yes. Let's try this.

We got the scoop mixture.

We got the scoop mixture.

Then we got
this baby like that.

And then we do the repulgues.

That is what we call it
in Argentina.

So, this take about
three minutes.

-Ready to go.
-[Guy] Beautiful.

El Puerco.

I'm gonna have to say it.

It doesn't need
any seasoning in the water.

-[laughs]
-That green salsa,

it stings all the way through
that dish.

It is spicy
and it's herbaceous.

You got the creaminess
of the potato.

Not a ton of dough.

I always want something
to dip my empanada into.

I always want something
to dip my empanada into.

That doesn't need a thing.
Delicious.

Two Puercos empanadas.

I really love the pork.
Not really spicy,
but a little bit.

There's some softness to it,
but yet there's a crunch.

It's amazing. I change it up
and put chimichurri inside.

You animal.

Jugosa empanadas.
I need a runner.

How many different types
of empanada you make?

Fifty two.

It's fun to try new flavors.

How many different empanadas
do you think
you've tried here?

I think there's about two
that I haven't.

How long have you been
coming here?

They've known me
since I was a kid.

So, uh, ever since
I've been eating,
I've been coming here.

So, uh, ever since
I've been eating,
I've been coming here.

First thing I had
was that spicy chipotle one.

-Yeah.
-Tinga.

[Louis] We have the Tinga.

The Tinga is a smokey
chipotle chicken.

With habanero sauce on it.

It's amazing.

So now we're gonna
do our Tinga.

So, we start out
by boiling chicken.

With no seasoning, no nothing.

-No.
-I'm not gonna
open my big mouth about this.

It's what is is.
While that's working,

we can start
on our chipotle salsa.

-[Guy] Got it.
-Tomatoes.

Uh, chipotles in adobo
are not Argentina.

This is totally Mexican.

This is totally Mexican.

Onions. Little bit of garlic.

Tomato sauce and chicken base.

Do-do-do-do-do-do-do.

So we cook that,
shred the chicken.

[Monica] And then we're gonna
add chipotle sauce

and the onions.

[Guy] Next up?

-Habanero salsa.
-Okay.

[Monica] Cilantro, onions,
tomatillos.

Habaneros, serranos,
garlic, salt.

And a little bit of water.

-[Guy] Do we cook that too?
-Yeah.

Let's do this.

In this case, the same
little funky fold.

In this case, the same
little funky fold.

[Monica] Same thing.

So, if you don't have a pinky,
how do you do it?

[Monica] You do it
with the next finger.

But then don't ask
if you don't have
that second one.

[Guy] All right.
Let's see it, chef.

[Monica] Okay. Here we go.

The Tinga empanada.

Look at the juice
come out of this thing.

Again, delicious.

You just get just enough
of the smokiness

of the chipotle
mixed with that tomato.

You got great depth of flavor.
Little bit of heat.

I love the habanero.

And then
the caramelized onions.

-It's light, it's flaky.
-Thank you.

It's delicious.

It's delicious.

Tinga with salsa.

The spices, they're different.

It's not overly spicy,
but it's got
good flavor to it.

I mean, Monica makes
the best food around.

These are unexplainably good.

Choripan up!

It's very authentic.
It's perfect.

You put your heart
and soul into this.

This is a performing piece.
This is like singing.

And watch out.
She gets a hold of you,

-you're gonna be
friends for life.
-[laughs]

That's it for this week.
But don't you worry,

I'll be looking
for more joints
all over this country.

I'll see you next week on
Diners, Drive-Ins and Dives.

I'll see you next week on
Diners, Drive-Ins and Dives.

Nobody wants it
if it's not ground inhouse.

Like, oh,
we grind it in patio.

-Right.
-Oh, we grind it in garage.

Like, it's handmade.

No it's food patty.

-You know, we just... Okay.
-[laughs]