All language subtitles for Diners.Drive-Ins.and.Dives.S46E01.1080p.WEB.h264-CBFM

I'm Guy Fieri.

We're rolling out, looking
for America's greatest...

[all] Diners, Drive-Ins
and Dives.

[cheering]

[Guy] This trip...

I did not
see it coming, folks.

...it's sisters...

You're warriors.

...soul...

You guys do not know
what blessing you have here.

...and seaside snacks.

If you're gonna do it,
let's just do it right.

We've got a delicious
Afghanistan-Idaho
connection...

We're not leaving,
just so you know,
until we try everything.

...gourmet dogs
on Tybee Island, Georgia...

...gourmet dogs
on Tybee Island, Georgia...

There's nothing about this dog
that I don't love.

...and Southern cooking
in Savannah...

It's too good.

...from savory to sweet.

The only problem I have
is it's only a half-hour show,

and it's gonna take me
that long to work through
the line of food.

That's all right here,
right now on Diners,
Drive-Ins and Dives.

So, I'm here in Savannah,
Georgia, and I am looking
for some dynamite pizza.

No, I'm sorry. Chinese food.

No, Mexican. I'm just kidding.
You know what I'm looking for.

I'm looking
for some Southern cooking.

This is Sisters
of the New South,
and, boy, I'm hungry.

I got two minutes left
on the fried chicken.

The love that Kenneth
put into the food
is just delicious.

Barbecue ribs,
then your sides.

And when you bite into it,
you smile, and you say,
"Thank you, God,

for the cook
of this soul food."

for the cook
of this soul food."

[Guy] All that glory
goes to Vicky
and Kenneth Brown,

who are cooking up
Southern staples

right off the branches
of their family tree.

Where'd all the recipes
come from?

Now, I grabbed mine
from my dad
and my grandmother,

-but her mom--
-You guys just went
and started stealing recipes.

-Her mom is the key
to all the recipes.
-Yes.

This tastes
like grandma's cooking.
Makes your tongue dance.

We gotta have two beef
soul rolls with oxtail meat.

Soul rolls kind of different.
The oxtail's in there.
You got red rice.

Black cheese.

You don't have to get
a whole meal,

You don't have to get
a whole meal,

but you could put it
in one roll.

[laughter]

-All right. Well, let's jump
into it. Oxtail.
-All right.

[Guy] And we're gonna
take this and make
the roll out of it.

-Soul roll.
-Soul roll.

We're gonna add
our oxtail seasoning.

Salt, black pepper,
minced garlic,

-onion powder,
cayenne pepper...
-Cayenne. [whistles]

[Kenneth] ...and paprika.

-Add this to our pot.
-[Guy] Peppers and onions.

[Kenneth] And then
we're gonna add in our oxtail.

And how long are these
gonna go?

[Kenneth] Three hours.

[Guy] You pull them out
just before
they're falling apart?

[Kenneth] Exactly.

We're gonna take that broth,
and we're gonna make
a gravy with it.

People be like,
"Where y'all buy
your gravy from?"

But we don't buy our gravy
from no place.

But we don't buy our gravy
from no place.

-We make our own.
-Is that how they say that?

-"They got store-bought gravy.
It's too smooth."
-"It's too good."

And how are we
making the gravy?

[Kenneth] We actually take
all-purpose flour, water,
mix it up real good.

-Really?
-Let it sit for a minute.

-Okay.
-Because that way,
you have a smooth gravy.

-[Guy] Right.
-[Kenneth] If you go
and rush it,

you have all them lumps.

-You don't want
all them lumps.
-All them lumps.

-[Guy] Let's make
a mac and cheese.
-Let's go.

Put our eggs in. Salt.

Garlic powder.

Paprika. White pepper.

-[Guy] Melted butter.
Can we add the cream?
-Yes, sir.

We gonna mix this up,
and then we're gonna add this

-to our elbow pasta.
-[Guy] There you go.

-to our elbow pasta.
-[Guy] There you go.

Mix that real good.

[Guy] I assume we're gonna
put cheese on top.

[Kenneth] We sure are.

Bake it off at 375
for about 20 minutes.

-[Guy] What have we got left?
-Collard greens.

We gonna make our seasoning.

Chicken bouillon.
Add a little sugar.

Turmeric. Garlic. Salt.

We're not putting this
on here. We're putting it
in there?

[Kenneth] We putting it...
Yeah, we're putting it
in there.

Put in our collard greens.

-[Guy] What have we got here?
-Pepper vinegar. You know
what pepper vinegar is?

-Yeah. I saw it on your table.
-Yeah.

We gonna do
some vegetable oil.

[Guy] How long
we gonna cook these, boss?

-[Kenneth] 45 minutes.
-Got it.

All right. Give it to me.

All right. Give it to me.

[Kenneth] We're gonna debone
some oxtail.

Little bit of mac.

Some red rice.

[Guy] What's in the red rice?

[Kenneth] Tomato base sauce
with red bell peppers,
green bell peppers,

onions, and our own
secret seasoning.

We wanna take us
some collard greens.

Add our meat.

Blend this all together.
We gonna take our egg roll.

-Take it out.
-I'm just gonna check the rice
for scientific purposes. Mmm.

I'm so glad I don't live here.
I'd be a dead man.

Not dead,
just a little heavier.

What do you think? It's good?

Good's an understatement.

-Let's fry these.
-[Kenneth] All right.

Okay.

You got a lot of big flavors
inside there.

The richness of the oxtail,
the creaminess
of that mac and cheese.

-Yeah.
-And even those greens

have a little sweetness to it
from the sugar that was added
into them.

I'm sad that one's gone.

-I'm just down to two now.
-[laughs]

Oxtail soul rolls with sides.

The oxtail is rich and savory
with the rice.

Then it's wrapped
with that real crunchy roll.
It's real nice.

Someone recommended it,
so I tried it, and I loved it.

[Guy] What makes it so good?

The taste is here.
I feel the love.

Anybody that wants
some real soul food,

come to Sisters of the
New South
and get a full stomach.

-How many different items
are on here?
-A lot.

We do shrimp and grits
every day.

Barbecue ribs, fried chicken,
baked chicken, turkey wings,

smothered pork chop,
liver and onions,
hamburgers, steaks.

smothered pork chop,
liver and onions,
hamburgers, steaks.

And we don't forget
the peach cobbler.

[Kenneth] Peach cobbler ready!

It's fresh Georgia peaches
and couldn't be better.

-Georgia peach cobbler.
-Walk me through it, boss.

[Kenneth] A little water.
A little bit of butter.

Egg. Sugar.

-I assume this is the crust
we're making.
-This is the crust.

Shortening.
Add it to our flour
and mix it real well.

-Gonna add our mixture.
-[Guy] Just tacky enough
that it'll hold together.

So just lightly roll this out.
Almost like we're making
a biscuit.

Exactly.

[Guy] So we're gonna
bake this ahead of time
without the peaches in it.

[Guy] So we're gonna
bake this ahead of time
without the peaches in it.

-so it gets nice and crusty
on the bottom.
-Yes.

While that's going,
we'll make the filling.

-Yes.
-Got it.

-Peaches are peeled.
This is a staple in Georgia.
-Staple.

Water. Vanilla flavoring.

Sugar. Butter. Nutmeg.

Cinnamon. Brown sugar.

-[Guy] And then
the cornstarch slurry.
-Yes.

[Guy] Fresh peaches.

This goes into
the blind-baked crust,
on the bottom.

We have the other crust
on the top of that.

-And then bake it off again.
-[Kenneth] Yes, sir.

-Let's see this.
-All right. You ready
for the flavor of the South?

-Here we go.
-[Guy] Look at this.

-Here we go.
-[Guy] Look at this.

That is about one
of the most honest desserts

I've had in the last
10 years on Triple D.

The simple biscuit crust.

It's a little bit of sugar.
It's a little bit of vanilla.

You're highlighting the peach.

-Outstanding.
-Thank you, sir.

[Vicky] Peach cobbler.

The peach cobbler- delicious.

Love the crust in it
and those Georgia peaches.

Can't beat it.
You gonna sleep right after.

I was just gonna say.
Can you get out of here

without falling asleep
at the table?

without falling asleep
at the table?

You'll go to sleep
right after.

[Vicky] Fried shrimp
and tilapia.

I'm telling you.
You guys do not know
what blessing you have here.

-Yeah, we do.
-You do?

Oh, yes.

If you come to Sisters,
you've come
to the right place.

[Guy] You're on of a kind.

The only problem I have
is it's only a half-hour show,

and it's gonna take me
that long to work through
the line of food.

-[laughs] Don't worry
about it.
-I can come back?

-You can come back anytime.
-Yeah.

-Yeah. I'd come back
next week...
-See you tomorrow.

...but I'll probably
see you tomorrow.

Up next, we're headed over
to Tybee Island...

Live on the edge, buddy.

Live on the edge, buddy.

...for familiar favorites
gone fancy.

It really is a much more
elevated chili dog
than most people would expect.

...at a spot that couldn't be
more chill.

This is not your common,
everyday local
beachside joint.

So, I'm right up the coast
of Savannah, Georgia

on highway 80, in Tybee Island

to check out a joint
where two bartenders
from Savannah

came out here, and they said,

"We wanna make a place
for the locals.

We wanna take everyday food
but kind of chef it up a bit."

They say they do
a Champagne and hot dogs.

This is Sea Wolf Tybee.

Got a fish dip up.

I will show up for any place
with hot dogs and Champagne,
especially in neon.

Fish dip for you.

It's a great little
quirky place.

It's a great little
quirky place.

Worth going out to Tybee
just for the food.

-Is this a normal
Georgia joint?
-Not at all.

The food here is creative
and somewhat unusual.

[Guy] Unusual is exactly what
Andrew Ripley and Tom Worley
were aiming for

when they set up shop
on the island.

And Chef Thomas James
came along for the ride.

Tybee's the last
beach bum island.

This is where you just come
to relax.

Being in front of the locals
is really important to us.

[Guy] What a fun joint, man.

It's eclectic. It's always
something different for you
and different hot dogs.

[Thomas] Dropping dogs
for the Glizzy.

[Thomas] Dropping dogs
for the Glizzy.

The Glizzy Dog's my favorite,
you know, if you can fit it
into your mouth.

-We are making a chili dog.
-Absolutely.

[Thomas] The Glizzy.

A little oil in the pan.

We're gonna add the brisket,
chuck, and ribeye.

-Some ground pork here.
-Brown all the meat before
we hit everything else?

[Thomas] Some diced onions.

Carrots and celery.

Gonna stir that around
a little bit.

-I mean, are we making
a Cincinnati chili or a...
-Cleveland chili.

-That's what I meant.
It's not Cincinnati.
-[chuckles] Cincinnati.

Chili powder. Oregano.

Ancho powder. Chipotle powder.

Some ground cloves.
Bay leaves. And some cumin.

Some ground cloves.
Bay leaves. And some cumin.

Let those start blooming
in here.

Take a little red wine vinegar
and deglaze this pan.

-[Guy] Worcestershire.
-[Thomas] Tomato juice.

-And some beans
going in this.
-[Thomas] Absolutely.

-Let this cook down.
-[Thomas] Pulse that
a couple times.

-Next up.
-[Thomas] Chorizo crema.

Some garlic powder.
Fresh ground black pepper.

Guajillo pepper.
Smoked paprika.

-Cumin. Finish that
with some salt.
-[Guy] Got it.

Some sour cream here.
We're gonna take this chorizo
blend that we just made.

Take one lime.
Little bit of zest
off of here.

-And the juice, too.
-[Guy] All right.

[Thomas] Take these hot dogs
straight out of the beer.

Give them a little time
on the flat top here.

Give them a little time
on the flat top here.

Transfer those over.

-That's a Australian Wagyu.
-Of course it is.

[Thomas] We're gonna
add that chili.

Drizzle that chorizo crema
we made.

Thomasville Tomme Cheddar.

-Try that.
-Trying to cut down
actually, but...

[Thomas] Put the Cheddar
right on top here.

That Cheddar's so tangy.
It gets you right there.

[Thomas] Gonna finish this
with a little micro cilantro,
as well.

There's no way I'm picking
it up and it's not gonna look
like a hot mess.

[Thomas] It's a chili dog.
It's supposed to be
a hot mess.

[Guy] There's nothing
about this dog
that I don't love.

Oh, my goodness.
That chili, bro.

Get me a bowl of it, please.

Get me a bowl of it, please.

The dog, it's got a nice
little crust on the outside
of it,

and then it's tender, like,
fillet tender on the inside.

And the beer is a great kiss.

Love the crema
and these little nibs
of hard Cheddar are delicious.

It really is a much more
elevated chili dog
than most people would expect.

It's delicious.

[server] And the Glizzy dog.

The beef is just so juicy,
and it's got a really good
snap to it.

[man] Truly phenomenal.
Get the crema with it,
and boom,

it just kind of mellows it
all out.

It's a classical hot dog
done really, really well.

It's a classical hot dog
done really, really well.

A Glizzy and an oyster.

These are friends
of my sister, Morgan.

Tell me about Tybee.
This island's crazy.

It's a small community.

Sea Wolf has definitely
taken it to the next level.

[man] It's an island,
so any seafood dish
that they've got

is what I usually go for
'cause that's
the fresh seafood.

[Thomas] Dirty prawns are up.

Gotta have the dirty prawns.
They're amazing.

[woman 2] The jam that comes
on top of it,

it kind of gives it a little
unexpected kick.

-All right.
What are we making, Chef?
-Dirty prawns dish.

We're gonna start
with some prawns here.

These are already shelled
and deveined.

-[Guy] And these
are local, fresh...
-Georgia shrimp.

-[Guy] And these
are local, fresh...
-Georgia shrimp.

Little bit of salt and pepper.
Season these up.

Local Greg's Famous hot sauce.

He makes it especially for us.

We get those nice and coated.

-We'll leave
these shrimp overnight.
-[Guy] Marinating in this.

-Next up.
-[Thomas] We're gonna make
our base for our dirty rice.

Like, true, Louisiana,
Cajun-style dirty rice?

Close to it as we can.

Some onions and some celery.

Peppers and pancetta.

Raw bacon in there, too?
Live on the edge, buddy.

We're just gonna transfer this
over to a hot pan
and start cooking that down.

[Guy] Bring some
of the moisture out.

-We're gonna deglaze
with our Worcestershire sauce.
-[Guy] Okay.

-We're gonna deglaze
with our Worcestershire sauce.
-[Guy] Okay.

[Thomas] Some garlic.

House Cajun seasoning.

What's in the Cajun seasoning?

Paprika, garlic, coriander,
a little bit of all-spice,

cumin, celery seed,
salt and pepper,

chipotle pepper, oregano.

Good little bit of heat
in there.

[Thomas] And some
extra Chipotle,
give a little bit of spice.

Once that's all cooked down,
I'm gonna add a veggie stock
we made.

So once this gets up
to a boil, we add our
blended chicken livers.

-[Guy] A good amount
of chicken livers.
-Oh, absolutely.

That's what makes dirty rice.

[Thomas] I'm gonna reduce it
a little bit.

-What have we got left?
-Our red pepper jam.

Minced red pepper.
Add some sugar to that.

Little bit of salt here.
Some water.

Little bit of salt here.
Some water.

Stir this up and just let it
reduce down.

-Cilantro.
-Okay, Chef, let's see it.

Cooked dirty rice.

I'm gonna take that mix
we just made,
pour that over the rice.

-How do we cook the shrimp
for service?
-[Thomas] On the flat top.

I'm gonna start
with the dirty rice
right here.

Make a nice mound of that.

Take these prawns here.

Then we also have
that pepper jelly
that we made.

Nice micro cilantro here.

[Guy] Just what I expected
to find here.

-Champagne and hot dogs.
Micro cilantro.
-[Thomas] That's it.

Delicious. The shrimp,
until you've come down here
and had it,

Delicious. The shrimp,
until you've come down here
and had it,

you really don't know
how plump and how much flavor.

I mean, there really is
something that's lost
in freezing.

Good eat on the shrimp.

Nice contrast
with the sweetness coming out
of the red pepper jelly.

Love the dirty rice.

You got a lot going on.

Chef, this is not
what I was expecting.

I did not see
it coming, folks.

[Thomas] I'm plating
four dirty prawns.

The prawns
are huge and beautiful.

You've got the flavor
and the spice to the rice
that makes it really hit.

The red pepper jelly-
the perfect blend of, like,
sweet and spicy.

The red pepper jelly-
the perfect blend of, like,
sweet and spicy.

Here's your smorgasbord.

-This is the place to go.
-This is the best.

Sooner or later,
good food and cocktails
is gonna win over anywhere.

[Guy] This is not your common,
everyday local
beachside joint.

-Absolutely not.
-I like that you're not
making it too serious.

But if you're gonna do it,
let's just do it right.

My motto. Great job.

Coming up,
a sister-run cafe...

Delicious food.

...giving back
to Afghanistan...

I'm in awe.

I'm in awe.

...by bringing Afghanistan
to Boise.

That's too beautiful to eat.

-All right, Hunter.
-I'm Ryder, but it's fine.

Okay. Ryder.

We're here in Boise, Idaho.

Now, a Triple D joint
has gotta have great food,

great character,
and a great story.

Does this story
have good food?

Oh, this story
has fantastic food.

This is Sunshine Spice
bakery and cafe,
but that's a good question.

[Bahar] We have dumplings,
original soup,
and saffron pudding.

Sunshine Spice Cafe
is definitely a gem
in the treasure valley.

[Bahar] All right.
The order is ready.

What was the attraction?
How'd you find the place?

What was the attraction?
How'd you find the place?

My girlfriend brought me in
and just got hooked.

-I usually get two
of everything.
-Two of everything.

I trust these ladies.
They know what they're doing.

Got it.

[Guy] The ladies
are the Sham sisters,

who came to the States
from Afghanistan in 2003,

and a visit back there in 2016
inspired them
to open this joint...

How are you doing, guys?

[Guy] ...where they could
share their Afghani flavors
with their neighbors

and share their profits
with widowed and single women
back home.

I was told a lot
of the proceeds
from the restaurant

-go to supporting
Afghani women.
-Yes.

-go to supporting
Afghani women.
-Yes.

We're just trying to send them
some money

so at least they can have
some food on their table
or they pay their rent.

-I'm in awe.
-Oh, thank you.

You're warriors.
What are we gonna make?

-Today, we are making mantoo.
It's a dumpling.
-[Guy] Okay.

-Oh.
-[laughter]

-We love dumplings.
-Oh, good.

-[Guy] Okay.
-[Bahar] Dumpling is ready.

It's this beef dumpling
with sour cream, chives.

The perfect bite size,
and the sauce
is just delicious.

-What are we making first?
-We are making the dumpling.

-Let's go.
-Oil. Onion.

-Let's go.
-Oil. Onion.

These are the seasonings.

Coriander. We call it
[speaks in own language].

Oh, that's what
we call it, too.

-Oh, really?
-[laughter]

[Bahar] The black pepper
and the cumin.

Blend it together.

I add the meat.

-Do you want the spice?
-[Bahar] Yes.

[Guy] Now the salt.

-So now once this is cooked,
we're gonna cool it down.
-[Bahar] Yes.

-Okay.
-So now we have
the wonton sheets.

Put Ryder. He'll jump in
and help you out.

[Bahar] We close like this.

So this is how it looks.

-Is that too much?
-Don't put too much. Yeah.
Because you cannot close them.

-[Ryder] Like this? Okay.
-[Bahar] Yes.

-[Ryder] Like this? Okay.
-[Bahar] Yes.

-A lot of folds.
-Yeah.

Kind of looks like the one
she made, but got hit
by a truck.

-[laughs]
-Kind of.

-Okay. So it was this one.
-Yes.

-[Guy] This one.
-[Bahar] Uh-huh.

-This one.
-[Bahar] Yes.

-They're beautiful.
You drop them in.
-[Bahar] Yes.

-You steam them to order?
-Yes.

Next is the tomato sauce
for the dumplings.

Oil. The onion.

We add the turmeric
once it's caramelized.

Turmeric has a little bit
of flavor,

but it has this beautiful
yellow hue to it.

[Bahar] Tomato paste.

Black pepper.

Black pepper.

The garlic.

Tomatoes.

And then the water?

Now, once it cooks down,

-we hit it
with the immersion blender?
-[Bahar] Yes.

What are we making now?

-[Bahar] Afghan bread.
-[Guy] Okay.

-We eat bread with everything.
-Really?

[Bahar] Water.

-[Guy] Is this bloomed yeast?
-[Bahar] Yes.

Flour. This is baking powder.

-[Guy] And salt.
-[Bahar] And we
are mixing this.

-Rest for an hour
on a baking sheet?
-[Bahar] Yes.

And we let it to rest
for another 15 minutes.

-It looks like the focaccia
bread we made.
-[Guy] Yeah.

[Bahar] We put
the poppy seeds.

Okay. In the oven,
350 degrees.

Okay. In the oven,
350 degrees.

367 degrees.

-367 degrees?
-Yeah.

367 degrees.

[Bahar] Yes.

For about 15 minutes.

This is the sour cream
that goes on the bottom
of the dumpling.

-And this is how
the tomato sauce turned out.
-[Guy] Great.

[Bahar] A little bit more
sour cream on the top.

And some green onions,
cilantro.

-And dried dill.
-Yes.

[Guy] That's too beautiful
to eat.

Mmm. Delicious.

Light dough
but really flavorful.

Light dough
but really flavorful.

-That's good.
-[Guy] Right?

-Bread's fantastic.
-[Bahar] Yeah.

But the tomato sauce
with the sour cream...

I mean, you could eat it
by itself.

There's just a lot
of different textures
from, like,

the soft outer shell
to the meat.

I just love that kind
of palette

where it's a little bit
complicated,

but everything
just works perfectly.

[woman 2] Just enough meat
with the sauce

and the little cilantro on top
is just so yummy.

I love their bread.
You could just eat that
by itself.

It's one of the best parts.
Like, scrape the bowl clean
with the bread.

It's one of the best parts.
Like, scrape the bowl clean
with the bread.

All right. What else
are we gonna do?

We're not leaving,
just so you know,
until we try everything.

[Bahar] Oh, we have soup
for you next.

The soup is phenomenal.

-You get the soup ready.
We'll be back.
-Okay.

Don't go anywhere.

Just so... All right.

Does this story
have good food?

Hunter, this is...

-[laughter]
-Ryder. Whatever your name is.

Triple D hanging out
in Boise, Idaho,

at Sunshine Spice
bakery and cafe.

-Fundraising center for women
that are in Afghanistan.
-Yes.

-Is that all the title?
-Yes. [laughs]

Ryder found
the dessert case.
How was it?

-It was amazing, actually.
-I didn't even get
one bite of them.

I thought it was a bakery.
I thought it was just sweets.

I saw the savory menu.

[Guy] So, you roll into
Boise, Idaho.

Who do you connect with?

Who do you connect with?

The Grill Dads. Mark Anderson.
Good buddy of ours.

-You live close to here.
-Yeah. I drive by this
almost every day.

I think this is actually
his recommendation.
It's the reason I'm here.

[Mark] You could come here
just for dessert,

or you could come here
for the food.

I mean,
there's a hundred reasons.

-This is aash.
-[man] Thank you.

The aash, the soup,
it's really good.

It's really hearty
and filling.

The flavors are way
too extraordinary.,

This is the Afghan
noodle soup.

-Afghan noodle soup.
-Yes.

Let's see it.

Oil. The onion.

-[Guy] What is the name
of this soup?
-[Bahar] Aash.

-Aash?
-Yes.

-[Guy] Turmeric.
-[Bahar] Garlic.
Tomato paste.

-[Guy] Turmeric.
-[Bahar] Garlic.
Tomato paste.

Adding the tomatoes.

Curly parsley.

-[Guy] The curly parsley.
Okay.
-[Bahar] Yes.

Spinach.

Then the kidney beans.

Chickpeas.

And this has gotta be
one of the biggest staples.
The lentils.

The lentils. Yes.

You get mental for the lentil.

-Half the world
survives on lentils. Yeah.
-Yes.

Salt. Water.

-You want me to do it?
-Yes.

So we let them cook
for 30 minutes.

[Guy]
Till the lentils rehydrate.

-Do we cook the noodles
in the sauce?
-Yes.

Awesome.

-Yeah.
-What kind of noodle
is it?

-Yeah.
-What kind of noodle
is it?

It's a Persian noodle.
Just water, flour,
and some salt.

I let them cook for about
10 to 15 minutes.

Now our soup is ready.

Now, I don't want you
filling up on this soup here

'cause there's a lot
more pastries
you have to eat.

-[laughs]
-Little piggy.

All right.

Add some sour cream
and dry dill.

[Guy] It's a very light soup,
in terms of texture.

But very strong in flavor.

There's a lot going on
in this soup.

Love the noodles
and the beans.

I mean, a really
delicious soup.

Very simple,
common ingredients
that we've all had.

-Mmm-hmm.
-But really hearty
and very flavorful.

-What do you think?
-There's a lot going on.
I can't decide on one taste.

-This is delicious.
-Thank you.

Soup is ready!

With the noodles
and the beans,
it's really filling.

And the flavors pair together.

It kind of reminds me of,
like, a stew, almost.

I didn't even realize
there was no meat in it
because it was so yummy.

Like, the flavors and, like,
those noodles are, like,
extra, like, thick.

It's really good.

It's really good.

[Bahar] Take this
to the customers.

I love coming here
because the girls
are very welcoming.

You're welcome.

The food is incredible.
This is such
a welcoming community.

If you don't go,
you should go.

-[Guy] Delicious.
-[Bahar] Thank you.

The heart that your family has
to give back to the women
in your country,

it's a perfect example
that everybody should follow.

-Everybody can participate
in helping somebody else.
-Yes.

-You're an amazing woman.
-Thank you so much.

-Delicious food.
-Yeah.

-I'm glad you like it.
-Okay. Before we go, um...

-We're just gonna go check out
the deli case.
-Okay.

-We're just gonna go check out
the deli case.
-Okay.

Get a couple things.

-[whispers] Open the trunk
of the car.
-[laughs]

Was that a road trip or what?

But don't worry.
There's plenty more joints
all over this great country.

I'll be looking for you
next time on Triple D.

Ryder, come on, come on,
come on, come on.

-Okay. What'd you get?
-I got two of everything.
I just finished one.

You finished one? Hurry up.
Go. They're coming.

All right. Go. You drive.