All language subtitles for Diners.Drive-Ins.and.Dives.S48E01.1080p.WEB.h264-FREQUENCY[EZTVx.to]

Hey, everybody. I'm Guy Fieri,
and we're rolling out,

looking for America's greatest
Diners, Drive-Ins and Dives.

[narrator] This trip...

We're going for noodles...

That's amazing.

[narrator] To strudel.

This is an apple log.

[narrator]
With some bonuses in between.

This has got some flavor.

[narrator]
We've got Bavaria in Boulder.

This is really good, bro.

[narrator] Nepal in Canada.

Once you get one bite of that,

you're hooked for life.

[narrator]
And an Asian spot in Memphis.

This is kind of like
the perfect store.

[narrator]
Cranking out the goodness.

That's a highlight reel
right there.

[narrator]
With a dose of deja vu.

I know I've been
in this kitchen before.

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

[theme music playing]

[upbeat music playing]

I'm here in Memphis, Tennessee
on Main Street

just south of Beale
and I'm here to...

Just a second, South of Beale.

Do you ever have
a Triple D deja vu,

that'd be like a Quadruple D,
not a Triple D?

Because I bet you, I have
been here before, but it's...

It was called south of...

That's the South of Beale.

Look, am I getting punked?

Is somebody
coming out here right now?

I'm here to check out
a noodle joint

that's hand-making
their noodles,

doing the bomb ramen,
and dumplings.

It's right here.

This is Good Fortune Company.

But I'm telling you...

One minute on chicken
for chicken rice bowls.

I haven't seen anything
like Good Fortune.

You know it's been good
to my stomach.

[Sarah] Coco curry for bar 11.

The fresh ingredients,
the handmade noodles.

Mmm. Memphis
meets Southeast Asia.

If you know the city,

we do mixers together
really well.

Yes, you do.

That is the very
Memphis style and attitude.

[narrator]
And the staff said Sarah Cai

and Arturo Leighton
we're anxious to take on.

Arturo and I are inspired
by Japanese ramen,

but our flavors come
from all around Asia.

And then you've gotta take
your own liberty from that.

-Yeah.
-Big City bowl for you.

[man] I had the Big City.

It's a chicken and chicken
broth sort of noodle dish.

I mean, I could just
drink that broth.

The noodles, of course,
are obviously different

than any other ramen shop.

This will make the noodles
for the ramen?

Exactly.

-It'll fit in the Camaro.
-[laughs]

So this is high gluten flour.

And then over here, we have
our alkalized solution,

potassium carbonate,
and sodium carbonate.

And it's just going
to change the--

Molecular structure
of the noodle?

-Exactly.
-[chuckles]

We put salt in there,

and then we pretty much
just whisk it.

So then we start it,

and there's teeny holes
right here.

It's gonna mix for 10 minutes.

[Guy] And then from there...

[Sarah] Sheeting and feeding.

This actually looks like

we're making biscuit dough.

The compression
of this machine,

if you get sucked into
that thing, you're dead.

That's why I keep
my hair back.

-Me too.
-[laughs]

We feed slowly

-and it starts to
come out the end.
-[Guy] I see it.

Then we feed it
onto our roller here.

[Guy] Wow.
That's like leather.

-Put one here...
-[Guy] Right.

another one there,
join them together,

and keep feeding
about two more times.

Then it's cutting it,
and then you catch.

It cuts it for you,
dusts it for you.

Rest them overnight.
And then we cook them.

[Guy]
I assume we're into broth.

These are a chicken backs,

water, and it boils hard

-for about 15 minutes.
-Got it.

[Sarah]
We'll skim it super well.

We'll lower the temp.

It'll stay at 160 degrees
for about five hours.

-That's it?
-That's it.

So we are cooking
chicken thigh.

Everything is pretty simple

until we reach
the Flavortown step.

That's now a reference
in culinary terms,

"When you reach
the Flavortown step."

[Sarah] Sugar, salt,

and let the chicken thighs
rest there overnight.

Parbake at a really
low temperature.

Cool it for service.
And then when we're ready,

we'll deep fry it.

We're just gonna put
a crisp on it?

-What are we making now, Chef?
-Shoyu tare.

Shoyu is how you say
soy sauce in Japanese.

Then we go in with sake,
and mirin.

-Dried shiitake mushrooms.
-[Guy] Shiitake mushrooms?

-Got it.
-Niboshi,

-dried anchovies.
-[Guy] Okay.

And this is kombu.
It's a type of dried kelp.

After it's been infused
for a month, we heat it.

And what's gonna
happen from here?

[Sarah] We're gonna add
everything to the pot.

Cook for 10 to 15 minutes,

and we're taking
our kombu out.

Bonita flake is going in
with the brown sugar and salt,

simmer that for about
20 minutes,

and then strain
everything off.

[Guy] We got a lot going on.
The duck fat?

[Sarah] Infuse with ginger.

This is our marinated menma,
uh, bamboo shoots.

That's what I thought.
How do we do that?

Slice the menma
and marinate it overnight

with sesame soy, and sake,
and mirin.

Now that our noodles
have been rested overnight,

we're gonna cook them
for two minutes

and build our bowl.

Start with one ounce
of Shoyu tare.

-[Guy] I'd eat that all day.
-[Sarah] The duck fat,

-hon dashi, and salt.
-[Guy] Got it.

Then we're gonna go in
with our chicken broth.

-Noodles are ready.
-[Guy] Awesome.

We go in with chicken,
our boiled corn,

the menma in there,

thinly-sliced scallions,
nice hard-boiled egg.

I like how you put the egg
right towards me.

Saving the egg for you.

[slurping]

Gosh, this is good.

The real ones slurp.

-I did it right then.
-Yeah, you did pretty good.

All right. I'm not bad.

The chicken is crispy
on the outside,
tender on the inside.

Almost like it was sous vided.

The broth is delicious.

I've never had that
fresh-made bamboo.

Hmm. That's amazing.

Lights out.

[Sarah] Noodles going in broth
for the Big City.

When you bite
into those noodles,

just biting
almost into a cloud.

It warms your heart.
It warms your spirit up.

That's a highlight reel
right there.

You need a spotter here?

Someone with a drop cloth
or something?

Got a chicken rice bowl.

I know I've been
in this kitchen before.

After I have some dumplings

then we'll really get
to the root of the issue.

But after we have
the dumplings,

we'll see you in a bit.

-Does it cut 'em as well?
-It does.

Or do you have to take 'em

and you have to cut 'em
by hand?

So we take them and then
we'll cut them by hand.

-I just said that.
You're just repeating.
-Exactly.

And you did the same
hand cut thing I did too.

-Do like that. [laughs]
-Don't mock me.

Welcome back.
Triple D hanging out

at Good Fortune Company.

I've been in
this kitchen before.

We're gonna find out.
Anyhow, Chef Sarah,

you and your boyfriend
have put together

this noodle company
from your experience

of living in China.

You both have
culinary backgrounds.

This is kind of like
the perfect store.

Spicy pork with kimchi.

Memphis is a city
with a big food presence,

but it's mostly dominated
by good southern cooking.

Lots of barbecue.

So it's always
really interesting

to see something
outside of the norm.

There's always a line
down the street.

They come rolling in right
behind the great success

of South of Beale,
which is right next door now.

[narrator]
Yup. Mystery solved.

I was in this exact location
back in 2012,

shooting a different
Triple D joint.

This was South of Beale.
It said it right here.

-[Ed] Yes, that's right.
-And now it says
it right there.

-[Ed] That's right.
-[Guy] You bought
the building, moved.

-They rebranded
the entire place.
-Right. Yeah.

So we actually complement each
other really, really well.

[Sarah] Crawfish for bar five.

[woman] Ugh. Crawfish
dumplings are the best.

And just breaking
that thing open

and then dipping it
in that great sauce.

-Ugh. It's wonderful.
-[Guy] What do you got for me?

We're gonna start
with some cream cheese.

Maybe we're making a shrimp
rangoon or something.

It is actually inspired
by the rangoon.

-Ha-ha.
-Whip up our cream cheese

just till it's a little
bit more malleable.

Fish sauce, lime juice,

-lime zest...
-Lime zest.

[Sarah] Thai basil, salt.

And we're gonna mix this up.

[Guy] All right.
We've got this.

[Sarah] We're gonna add
in our crawfish,

mix it just till everything
is folded in together.

So, this is the dumpling
wrappers that we've made.

Tapioca starch
in between the layers.

Keeps them from sticking.

Then we have our
circle cutter here,

shape our dumpling.

So we put a little water

just to help seal it
on the side.

Fold in half.

-We'll do a little pleat
on the end.
-[Guy] Ooh.

And what gets served
with this?

-Sweet chili sauce
on the side.
-Of course you make that?

-Yes.
-Of course she does.

Water, rice wine vinegar,
lime juice...

-[Guy] Brown sugar.
-[Sarah] white sugar...

-[Guy] Korean chili.
-Korean chili flakes...

-Little salt.
-[Sarah] soy sauce, sambal.

Bring that up to a boil.
Whisk it well.

Finish it with
a cornstarch slurry.

You said it's a
togarashi seasoning

-that we're going to make?
-Yes.

Red Sichuan peppercorn,
black sesame seed,

white sesame, mustard seed,

and toast that off
and let it cool.

Put it in the grinder.

Then we're going to combine
with garlic powder,

orange peel, ground nori,
gochugaru,

-and then it'll be ready.
-[Guy] Got it.

[Sarah] We've got our
crawfish dumplings

that we've fried up.

Toss it in our togarashi
spice blend.

And there we go.

[Guy] There you go.

Oh, I like the little
lime zest in there.

The togarashi seasoning
on the outside is awesome.

You can really taste
the crawfish in there.

And everything right down

to the sweet chili sauce
is dynamite. Well done.

[Sarah] Sweet chili sauce.

It's got a kick to it,
and that's what
I like about it.

[woman] It's got a lot
of cream cheese as well.

Just a good bite.

Dropping wings.

-I want everybody
to check this place out.
-It's always good to be here.

I love the creativity,
and you're doing great food,

and I can't wait to see
where you guys go with this.

I'll be back.

[narrator] Up next,
I'm going international

in Calgary, Canada.

Today, we went
to another level.

[narrator]
To a Nepalese oasis.

Beautiful dish.

[narrator]
Where the specialties
are superlative.

-Not good, not great...
-Mmm-hmm.

not fantastic. Outstanding.

[theme music playing]

Every culture has one.

We're talking about something
that is in a wrapper

and it's stuffed, all right?

So it's a dumpling,
it's a wanton, it's a gyoza,

it's a samosa,
it's a pierogi, it's a...

Whatever you want to call it.

But when you're in
Calgary, Canada

and you're looking
for Nepalese food,

it's called a Momo.

And it's got a big reputation.

This is Calgary Momo House.

Clearing Tandoori-Mutton Momo.

When you walk in,
it just feels like

you're in a mini Nepal.

[Prakash] Table number six,
one Chicken Jhol Momo.

Anytime when I feel like
I miss home,

I can come here,
and I can eat all these foods

and make myself happy.

[narrator]
And that's just what Prakash

and Pooja Magar wanted to do

when they started up
their momo-making machine
during COVID.

So you're making
momos at home,

and you're selling 'em
online,

and that led to
Calgary Momo House?

-[Pooja] Yes.
-That's the reality.

That gives me goosebumps.

My favorite is the chili momos
with chicken.

[Guy] All right.
What are we making first?

Signature Momo House.

This is the house spice?

[Prakash] The pepper,
cumin powder,

-coriander powder...
-Mustard seed.

-chili powder.
-Little bit of spice.

Cloves, ginger powder,
fennel seed,

nutmeg powder, turmeric,
green cardamom,

-fenugreek.
-[Guy] Fenugreek.

And this one is garlic powder.

-[blender whirring]
-What's our next step?

[Prakash] Mixing the filling,
ground chicken with onion,

-ginger garlic paste.
-[Guy] Green onion?

-Green onion. Whoo.
-A lot of cilantro
in Nepalese food?

-I love cilantro.
-Whoo.

And the house spice, salt...

[Guy] A little soy sauce.
Mix this up

and then let it sit for a bit.

[Prakash] At least wait
for two hours.

-We're gonna make momo dough.
-Yes.

Flour, all purpose,

little bit salt,
some warm water.

-[Guy] Okay. Vegetable oil?
-[Prakash] Yeah.

[Guy] And how long
are we gonna let this mix?

[Prakash] Twenty minutes.

Let it rest
at least two hours.

[Guy] Look at that, man.

Like a machine. Look at that.

-[Prakash]
Would you like to try?
-No, no, I'm driving.

And that's the mixture
that's set?

-Yeah.
-Got it.

You see all that beautiful
color from the turmeric.

And then we just
pleat and pull.

-[Prakash] Mmm-hmm. Yeah.
-[Guy] And that's it.
That's one momo.

-I freeze it. That's when I...
-So you freeze it first?

[Prakash] Then I deep fry it.

[Guy] And there's a sauce
that comes with this?

[Prakash] Yeah,
homemade chili sauce.

Water, dried chili.

-Okay. So chili de arbol.
-Yeah.

-This is timur.
-[Guy] Timur.

It's a Nepalese peppercorn.

[Guy] So it's like a Sichuan
peppercorn but milder?

The garlic. Let this boil
for 20 minutes. Then...

Once that's done,
I assume we're blending it?

-Yeah. White vinegar, salt.
-Okay.

-Water.
-[blender whirring]

[Prakash] Let's try it.

Smooth.

Thanks for warning
on that one.

We are making chicken
chili momo right now.

Okay. A little bit of oil.

[Prakash] Onion, peppers,
tomatoes.

I just let it cook
a little bit.
It's still crunchy.

[Guy] The chili sauce.
There you go.

Little bit ketchup.

[Guy] I didn't see
the ketchup coming.

[Prakash]
Deep fried momo is here.

[Guy]
These are my kind of portions.

[Prakash] Cilantro,
spring onion.

[Guy] It's already coated
in the sauce for me.

Ready to go.

Garnish a couple of things.

Spring onion, micro cilantro.

Beautiful dish, Chef.

Oh, it's got a nice
little crunch to it.

I'm having a momo moment.

I've gotta take a "momoment"
to tell you something.

It's delicious, Chef.
It really is.

It's this fried pillow
with a little crunch.

You got great flavor
inside of it.

The spices
that you're getting,

I mean your whole
olfactory just...

Your nose is filled with it.

A touch of the spice
from the chili sauce.

Once you get one bite of that,
you're hooked for life.

Fantastic.

And here's your chicken
chili momo.

I like momos because
it just has a lot of flavor.

[Guy] So you became part
of the Momo movement?

I did. It is officially
a cult tonight.

-I'm pretty addicted.
-[Guy] How'd you find
the place?

-Through her.
-Oh, you're the pied piper?

-Yes.
-All the food is good.

We can even order here

and they deliver the food
right at your door.

So, this is a blessing
for all of us.

Five minutes for chowmein.

-[man] Chicken thukpa plate.
-I did the thukpa today.

It's like a noodle soup

with a lot more spice
and a lot more flavor.

Spicy one we grown up eating.

We're gonna make a soup.

And it's called
chicken thukpa.

That's what I was
gonna call it too.

We're gonna start with milk.

We're just making a yogurt
and let it boil,

and then I have
treated starter.

-[Guy] So you have
the starter...
-[Prakash] Yeah.

-you just keep
holding it back?
-[Prakash] Yeah.

Let it rest then cool it down
for 24 hours.

And we have marinated
chicken right now.

I have yogurt here,

ginger garlic paste,
chili powder,

-turmeric powder, salt.
-Salt.

[Guy] How long are we
gonna let this marinate?

-[Prakash] Two, three hours.
-[Guy] In the refrigerator?

We are making vegetable stock.

[Guy] So sautéed
mirepoix into water.

-[Prakash] Parsley.
-Lot of thyme, bay leaf.

-And peppercorn and salt.
-[Guy] Okay.

Once we boil this stock,
we strain it.

And it's ready
for chicken thukpa.

-I'm excited.
-[Prakash] Oil,

marinated chicken thigh,
ginger garlic paste.

[Guy whistles]
This thing's got some flavor.

-Green bell pepper.
-[Prakash] Yeah.

Julienne carrot, cabbage.

[Guy] The vegetable stock.

[Prakash speaking]

[Guy] I'm pretty happy about
that. It's delicious.

Little ketchup here.

I have a spring onion here.

-Cilantro.
-[Guy] Cilantro.

[Prakash] Salt,
and a little bit lemon juice.

[Guy] Heavy on everything
else, light on noodle.

Gorgeous. Cilantro micros.

[Prakash] Yeah. Ready to go.

[upbeat music playing]

Not good. Not great.

-Mmm-hmm.
-Not fantastic. Outstanding.

This should be a perfect time
to get online

and look at booking those
tickets to Calgary.

I love the texture
of the chicken.

It's really tender
but very flavorful.

The nice chili spice,

hot the sweetness
of the ketchup.

And the broth is so rich,

but light and silky.

How you doing on those
reservations to go to Canada?

Chicken thukpa for you.

[man] The noodles
are just perfect texture.

The broth is amazing.

-[man speaking]
-Right.

Anything you've tried
on the menu?

-Amazing. I love it.
-Beautiful.

If somebody wants a good food.

Definitely, I will suggest
to come check it out.

[Guy] Today,
we went to another level.

It's outstanding.
Congratulations.

-Thank you.
-Great story, humble chef

in a little strip mall
in the middle of Calgary,

doesn't get any better
than that.

[narrator] Coming up.
A beer garden immersion

in Boulder, Colorado.

Wow.

[narrator] Serving up
legit German flavor.

It's delicious.

[narrator] Savory and sweet.

That's all thriller,
not filler.

[upbeat music playing]

So I'm here in beautiful
Boulder, Colorado.

I love this town. Let's see.

We've got CU Boulder,
you know, go Prime Time.

You've got Citizen Pictures

who makes Diners,
Drive-ins and Dives my team.

They're awesome people.

So when you get good times,

you get awesome people,
what do you need?

You need a beer garden.
Not just any beer garden.

One that really makes you
feel like you're transported

back to another country.

It's right here,
Bohemian Biergarten.

Giant pretzel going down.

This really is the best place
to grab a big beer.

[Bradly]
We got a jagerschnitzel.

It's very European.

Feels like a totally different
world when you come in here.

Here's that beef goulash.

The owner is Czech.

Hello. How's everything?

[man] And so he's recreated
a Czech beer garden.

[narrator] And between
the beer, the food,

and the vibes,
along with his wife Angelie

and chef Bradly Hartman,

it feels almost like
Zdenek Srom

never even crossed
the Atlantic.

The idea was to bring the beer
from where it started

as far as
the original Pilsner.

What is the specialty
of the food?

So we do kinda like a Central
Europeanesque-like menu.

I had the potato pancake
and the pork belly,

and that goes amazing
with beer.

[Guy] What are we working on?

So this is gonna be
our potato pancake dish.

So we're gonna top our potato
pancake with this pork belly.

Cure it with salt,
sugar, curing salt,

pierce through that fat layer.

We're gonna let it rest
for 48 hours.

Go into the oven, six hours,
275 degrees.

Now, we have our apple butter.

-[Guy] Granny Smiths.
-Salt, cinnamon here,

allspice, nutmeg,

white pepper, butter,
and honey.

Mix these up real good.

We're gonna put our clove
and our bay leaf off

to the corner so we can remove
that real easy later.

We're gonna seal this up
real tight.

Fill this in a convection oven
for one hour, 350 degrees.

When it comes out,

you're gonna pick the bay leaf
and the clove out.

-And then you're
gonna puree this?
-[Bradly] Exactly.

Can we finally make
the pancake?

-Absolutely.
-Good.

[Bradly] Peeled and shredded

russet potatoes, lemon juice.

Get everything
nice and coated.

Grated onion, salt,
a little white pepper,

-marjoram leaves right here.
-[Guy] Marjoram?

I think everybody in America
pronounces it marjoram.

-Marjoram.
-But I learned
from a German chef.

-You've learned here.
-Marjoram.

-Yeah.
-It's oregano light.

Egg wash in here, flour,

and we're just gonna mix
this up like crazy now.

[Guy] Okay.

We got our finished
pork belly here.

Dredge that in a little
corn starch.

Drop that in our fryer.

A little oil here.
Form our pancake.

-[Guy] Right the size
of the pan?
-Exactly.

Once this forms up
and tightens up,

then you'll finish
in the deep fryer,

just to really get that crisp.

We have our apple butter,

pancake down,
dollop on the top as well,

our pork belly, green onion
on top, and that's it.

[upbeat music playing]

Wow. This is really good, bro.

The pork is really tender.

The potato pancake
is really crispy.

I think my favorite part
of the whole thing

is the apple butter.

It really is a nice
combination of flavors.

There's no way they sell
any beer when they serve this.

[Bradly] Potato pancake
ready to sell.

The crispy pork belly,
it's got everything you need.

That apple butter
is unbelievable.

Salty, savory sweet,

crispy, but then melts
in your mouth.

There is a lot of family
in Boulder

that have all participated
in Triple D.

And this guy right here,
Tim is one of the OGs.

An official rep, this is Tim.

We'll now do the tug of war.

[whistles]

What makes this place
so special?

[Tim]
It's like a magnet, right?

Sucks you right in.

[Guy] Does the food back up
the look of the place?

[Tim] Yeah. I mean
super authentic,
which I love.

[Bradly] Apple strudel
hitting the window.

[woman] I've been turned
on to the streusel.

That's really nice.

It had this really
tart crème sauce

and the caramel
all comes together.

[Guy] Another apple?
Dude, what is with...

Apples only?

Start with a little butter,
Granny Smith apples,

salt, cinnamon, allspice,
and our nutmeg.

Let's stir that up real good.

Sugar, golden raisins here.

We soak 'em in a little
light rum beforehand.

-Yeah. Let me check that.
-[laughs]

Toasted chopped
walnuts as well.

Graham cracker crumbs.

[Guy] Tighten it up with
a little cornstarch slurry.

[Bradly] Finish it
with a little bit of lemon.

Lay it out on a sheet tray
here and let it cool.

[Guy]
Before we build the strudel?

So we got our cooled
strudel base right here.

We're gonna roll this up
into a nice tight log.

[Guy] Then bring out
the puff pastry?

Is that a normal amount?

Have faith in me right here,
Guy. I got this.

And we're gonna roll it
over all the way,

flatten her out,
tuck it in on our sides here.

[Guy] I've never seen
the ratio of a strudel.

This is a apple log.

Egg wash, coat the top
of this with sugar,

350 for about 25 minutes.

-[Guy] And what are we
serving with?
-Crème anglaise.

So we start with some milk,
heavy cream,

vanilla bean paste
from Madagascar.

-Love that movie.
-[laughter]

[Bradly]
Give it a quick whisk.

Combine our sugar
and our egg yolk here.

Incorporate everything.
Cook for a little while.

A little bit of lemon juice,

and then a little bit
of salt as well.

-What's next?
-We got a salted caramel next.

Sugar, water, a little bit
of white vinegar here.

And we're gonna let that go
until the color forms.

And as much as you
wanna mess with it...

Don't touch it.
Slowly start adding our butter

and then we'll add
a little bit of cream,

whisk a little bit here,

finish with a little bit
of sea salt.

I like A salt,
but sea, that's fine.

[Bradly] Slice our strudel,

heat 'em up for about five,
six minutes so they're warm.

We have our crème anglaise,

our salted caramel,
add our strudel on there.

-We got candy walnuts.
-[Guy] Just a couple.

[Bradly] Whipped cream.

Apple,
cinnamon sugar on there,

finish with a little
powdered sugar on top.

[Guy] Well it's beautiful.
I'll give you that.

[upbeat music playing]

[Guy] It's delicious.

The apples
are cooked perfectly.

There's still a little bit
of bite to 'em.

You still get a little bit
of that tartness.

You don't typically
see strudel

that has this much filling.

That's all thriller,
not filler.

-Exactly.
-Well done.

Thank you.

We have the apple strudel.

Outside is very flaky
and crispy.

A nice apple flavor,
not too sweet,

really well-balanced.

A giant addition to Boulder.

You don't typically come in
and find that you're gonna get

really good
Bavarian type food.

You'd think it's gonna
be just, you know,

great beer, and good times,
and doing a great job.

Thanks, Guy.

So that's it for this edition

of Diners, Drive-ins
and Dives.

If you wanna find the recipes

for some of the joints
we visit,

well go to foodnetwork.com.

I'll be looking for you
next time

on Diners, Drive-Ins
and Dives.

If you get the wrench,
I'll go get the kitchen sink.

-Oh, no. I don't have it.
-The kitchen sink

is the only thing
we haven't put in there.

-No.
-That felt flat.

That was my joke.

I thought it was really funny
but that's...

Thanks. I'll be back.