All language subtitles for Diners.Drive-Ins.and.Dives.S48E06.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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...

You'll lose your mind
over this.

...it's full-flavored...

This is my jam here.

I am drowning in
my own saliva.

...and spice-smothered...

Whoo!

...in the bowl...

I wanna just chug it.

...and on the bun.

Take a bite now?

No, now?

We've got fried chicken
heating things up in Georgia.

This is a destination dish.

You will not be disappointed.

And in Canada...

That's when the magic happens.

...a Calgary spot goin' extra
with their pho.

Actually my favorite part of
the whole thing is

the whole thing.

And a sandwich that nearly
defies description.

That sauce is out of bounds.

I mean, that sauce
is off the hook.

That sauce is every word
I've ever said

in the last 16 years
of Triple-D.

That's all right here
right now

on Diners, Drive-ins
and Dives.

So I'm here at
the First Street Market

here in Calgary, Alberta,
to check out a noodle bar.

Not just any noodle bar.

No. I'm hearing about
this chef.

I guess this guy
scratch-makes everything.

Sous-viding ribs 72 hours,

making his own broth.

He even makes his own
rice noodles.

Who makes their own
rice noodles?

This guy does.

This is Pure Street Food
Noodle Bar.

Pickup 3, chicken wings
chili lime.

Pure Street Food is a great
Vietnamese place.

Chicken and cheese donut.

[man] He's got all
these authentic foods

that were from childhood

and then he puts
a modern twist to it.

[Guy] Those twists are coming
from Lam Pham,

who's leveling up the dishes
he grew up eating.

What kind of Vietnamese
food are you doing?

We're known for
a noodle bar.

Everything we do is
made in-house.

So as fast-casual
as this all seems,

you're going ultra traditional
deep culinary technique

-to make this?
-Yeah.

[woman] There's just a lot of
different items

that you don't find
anywhere else.

72-hour short rib pho.

My favorite is
the short rib pho.

From the noodles to the beef
to the soup,

it's all flavorful.

I can literally eat the pho
every single day.

[Guy] All right,
so what are we making?

-72 hours sous-vide
short rib--
-I don't-- It's...

It's a half-hour show, bro.

I don't really have 72 hours.

You think we can
speed that up a bit?

-Of course, of course,
of course.
-Okay.

-[Guy] Let's see it.
-So we're gonna sear
the short rib.

What is this liquid here
that we're gonna add?

That's the beef fat,
our pho fat.

So when we do the pho,

we take the fat out,
it has all the spice,

all the aroma,
everything in there.

-This is the skim off the top
of the pho broth?
-Yup.

-Got it.
-Yup.

[Lam] So we seal it,
drop it in,

and we'll see you later
in 72 hours.

-Hot tub in Flavortown.
-Yeah.

What's the next step?

Next, I'm gonna make
the broth.

-First things first,
cinnamon sticks.
-Got it.

Cloves, fennel seeds,
star anise, cardamom seeds,

-and coriander seeds.
-Got it.

Okay, nice and evenly toasted.

-Flip it around.
-It makes all the difference
right here.

-Okay.
-[Lam] You see all that aroma
coming out?

-Okay. Cover this up.
-Okay.

Get the water nice and hot.

What bone is this?

These are like beef bones.

What size, a pterodactyl?

I mean...

[Lam] These are all
the knuckle bones.

Roasted ginger and onion.

-And then the spice goes in.
-And then the sachet
goes in now, too?

-Yeah.
-And just sits here
and simmers for 24 hours?

It's gonna sit there
and simmer.
So, once it brings to a boil,

I skim all the onions,
the ginger,

and those big,
giant dinosaur bones.

[Guy] Right.

So, first, I'm gonna add
a little bit of water,

-sugar, rock sugar.
-Rock sugar. Okay.

-Salt, fish sauce...
-Fish sauce.

-MSG.
-Wow.

For a little bit of yum-yum.

Brisket.

So I'm gonna add the ribs
in right now.

[Guy]
What is this contraption?

We designed this just so
we could put it all in at once

and take it out all at once.

[Guy] Huh.

What are we working on next?

We're gonna make
the rice noodle.
We're gonna make it fresh.

Overachiever.

-[laughs]
-All right, Superman,
let's see it.

[Lam] I've got rice flour,

tapioca starch, salt, water.

So, oil into the pan,

batter in,

and goes right into
the steamer

and cover it up.
Takes about two minutes.

All right, and we let it cool
before you slice it?

Yeah, we're gonna let it cool,
then we're gonna roll it up,

and we're just gonna
slice it off.

You learn something new
every day, folks.

And this is my jam here.

I am drowning in
my own saliva right--

'cause you know I'm gonna
go deep on this.

All right, so the pho's done,

the meat's ready to go,

this needs to be blanched
for ten seconds,

and then we'll build the dish.

Right.

[Lam] The short rib,
we're gonna sear it.

Nice hot pan,
ten seconds per side.

We add the noodles.

And now we're gonna
slice the beef.

Here's beansprouts,

basil...

Cilantro and onion.

Pickled red onions,
sawtooth peppermint.

It's like you're making
a wedding bouquet.

-Pepper.
-And last but not least...

[Lam] The broth.

Now you give lemon
and fish sauce with it.

Lemon, hoisin sauce,
sriracha.

[Guy] That short rib
is pretty ridiculous.

There's a fattiness
inside of this broth.

It's so silky.

It's like an elixir.

I wanna just chug it.

Wow.

I gotta say,
one of my favorite parts
of the whole deal

is the house-made noodle.

Actually my favorite part of
the whole thing is

the whole thing.

Short rib pho.

The broth is very rich,
very, very flavorful.

You start drinking it kind of
as a beef soup.

The 72-hour short rib
is amazing.

It falls off the bone.

It just melts in your mouth.

[man] The noodles,
it's not too hard,

it's not too soft.
I feel like it's just right.

Look. You get so much meat.

There's no way you're
eating that whole thing.

-I'm helping her.
-No.

-Huh?
-I'll eat some.

Oh, you'll eat the rest of it?

Oh, yeah. Why not?

[Guy] How'd you find
this place?

I live around here.

[Guy] I think the property
values went up
when this place opened.

Don't you think?

I'm just here for the food.

[laughs]

It's a food court that is
catered for different variety
of audiences.

You get tons of varieties
of food in just one location.

Vietnamese, Indian, tacos.

So what's unique about
this market is
it's all chef-driven.

Every time I come, I always
wanna try a different place.

However, I just come back
to Pure every time.

It's definitely one of
the best on the First Street.

[woman] When I have friends
that come from out of town,

I'm like,
"Oh, come to Pure Street Food.
Like it's always really good."

You really can't find like
the donuts anywhere else.

Pork belly sesame donut.

All right, overachiever,
I'm not goin' anywhere.

I'm gonna finish this.
What are we gonna make
when we come back?

[Lam] Crackling pork belly
sesame donut.

It's a bun donut deep-fried,
and it's good.

I love it.
I could eat six of them.

-All right, get ready.
I'm coming back.
-All right.

-Done.
-Don't look at me.

You do everything
very meticulously.

I mean, you're very...

It's like you're doing--

You're the Bob Ross of
pork right now.

[film crew laughing]

Welcome back.
Triple-D hanging out
in Calgary, Alberta.

We are at
Pure Street Noodle Bar.

This guy's doing pho
to another level.

Chef Lam's great. Everything
there is home-cooked.

We're on the rice bowl.
Get on the wings.

Uh, the donut, for sure.

[Lam] Pork belly donut,
pickup.

Their donuts are like unique.

There's meat in it,
there's some vegetables.

The dip is really great.

You just have
to dunk it in there

and let everything soak in.

Now he tells me
we're gonna make a donut,

a crackling
pork belly sesame--

Donut.

First things first, is gonna--
let's make the dough.

-Let's see it.
-[Lam] Flour.

[Guy] Is this a dessert
or is this a savory--

-It's a savory.
It's a savory donut. Yup.
-Okay.

[Lam] So this is salt,
baking powder.

We're just gonna mix it up.
While it mix,

we're gonna dissolve
the sugar into the milk.

This one's gonna mix more
for about two minutes.

[Guy] When it's done,
we're gonna let it rest?

[Lam] It has to rest for
at least two hours.

Then we're gonna portion it.

Roll it in sesame seeds.

Roll it, then fry it.

All right, now we're gonna
make the sate paste.

"Sate" is S-A-T-E,

which doesn't mean saute.

We need that to make
our ultimeat dip sauce.

You call it
"ultimate" dipping sauce?

-"Ultimeat."
-It's not "ultimate."

It's "ultimeat,"

'cause, well,
it's like a meat sauce.

It's like a meat--
It's like a meat sauce, right?

What-- this means
meat sauce in-- in--

Yeah, it just means body,
like rich.

Oil, onion.

But once the onion's cooked,
we're gonna add the
lemon grass and the garlic.

-Got it.
-Chili powder, chili flakes.

You think?

Paprika, cayenne,
annatto seed powder.

-Annatto seed. Okay.
-Yeah. Sugar.

And some salt, I assume.

-And some salt.
-Okay.

Now we're gonna make
the crackling pork belly.

First things first, we gotta
tenderize the skin.

It's the at-home
acupuncture kit.

[Lam] Score the bottom
of the pork belly,

-a little bit less than
halfway through.
-Got it.

So what I'm gonna do is
we're gonna make the marinade.

-Okay.
-That's orange jam,
hoisin sauce,

soy sauce, sate paste.

[Guy] The paste
that we made earlier.

[Lam] Five-spice powder,
garlic powder,

this is our paprika...

-Salt, sugar and black pepper.
-...sugar.

[Lam] After we marinade it,

we're gonna let rest in
the fridge for two days.

And then roast it
in the oven.

Okay, Chef, let's see it.

So we're gonna make
the ultimeat dip sauce.

-Got it.
-Oil,

onion, garlic, shallots.

All right, so that's
all sauteed.

We roasted the trotter.

-The... pig feet.
-The pig feet. Pig leg, right.

So everybody else
goes home at ten o'clock.

You stay here all night,
right?

Yes.

Sate paste.

Right here, this one is
our mi kho sauce.

This one's made
with salty onion, garlic,

pineapple, green apple,
gochutgaru, sugar, soy sauce.

And I wanna bring it
to a boil,

blend it with
a blending stick,

and that becomes
the sauce right there.

-Got it.
-Bring it to a boil and then
we just let it cook down.

Now we're gonna make
the pate.

So welcome back
to the never-ending dish.

We got 75 more things
that we're gonna make.

[Lam] Oil, butter, onion,
garlic, ground pork, shallots.

Fish sauce,
oyster sauce, sugar,
house-made chicken stock.

And once it comes to a boil,

I wanna add our
milk-soaked bread.

-And then--
-We're gonna blend it up.

And then how are we
gonna cook it?

I wanna steam it
for two hours.

All right, Chef.

What we're gonna do is
we're gonna get all the skin

evenly poofed up.

We're gonna spoon over
our hot oil.

[Guy] That's when
the magic happens.

[Lam] See how it's poofing up?

You just love that word
"poofed up," don't ya?

Yeah, love it.

[Guy] Let's see this.

We've got our pork belly,
our ultimeat dip sauce,

our pate we made.

Okay, so now we're gonna
slice up this pork belly.

Open up.

This is our sate aioli,
pork belly,

pork liver pate, cucumber,
pickled carrots, and cilantro.

You ever wonder
where Pac-Man came from?

[Lam] Pickled red onion
and fresh herbs, okay.

Slice it in half.

Ta-da!

You understand how much work
was put into that?

My car has been ticketed,
towed, and re-ticketed.

[Lam] Dip with this
ultimeat dip sauce.

If you like banh mi,

you'll lose your mind
over this.

I mean, like...

The pork belly
is re-dunk-ulous.

The dipping sauce...

I say, "You can eat it
on a flip-flop."

That right there, you could
eat a leather belt with.

That sauce is out of bounds.

I mean, that sauce
is off the hook.

That sauce is every word
I've ever said

in the last 16 years
of Triple-D.

It's one of the most
precisely-produced
delicious dishes

I've had in Triple-D
in the last five years.

Wow.

Pork belly donut.

[woman]
There's like pork belly,

there's a lot
of veggies inside.

Not really what you'd expect
from a donut.

This one,
it's like an air pocket.

When you thought of
having a donut

at a noodle joint,

did you think
that's what you were getting?

No. They still don't sell 'em
by the dozen either.

And I want
the baker's dozen, too.

Chicken basil rice
for Angela, please.

Pure Street Food
is my go-to place.

This is definitely
the place to be.

[Guy] Food courts always
haven't been my favorite.

But, now, understanding
what you're doing,

and if you're telling me
the rest of the folks here

are playing ball
at this level,

well, then, I can't leave.
Outstanding.

I'll be back.

Up next in St. Simons Island,
Georgia...

It's "Flavortown."
Isn't that what you say?

...chicken and shrimp
are getting Nashville-hot...

This is all authentic.
This is all done correctly.

...with a backstory
that warms the heart.

All that love and energy, bro,
comes out in the food.

Fried chicken,
Nashville hot chicken,

I mean, the chicken craze
has blown up
all over the country.

I mean, I got
Chicken Guy! restaurants.

Everybody's got
their fried chicken

and they got their uniqueness.

Maybe it's the story,
maybe it's the history,

maybe it's the recipe.

And this place
I'm gonna check out

here in St. Simons Island
has got one great story.

Husband-and-wife team
in recovery

supporting people in recovery

and making great fried chicken
at the same time.

Hope you're hungry.
This is Porch.

Walking in,
fried Nashville sub waffle.

[man] The name kind of
gives it away.

There's a big wraparound porch
on the outside.

It's a great local spot.

[woman] We have
a lot of restaurants

for being a little island
like this.

But it's something different
and unique.

Runner please.
Naked jumbo.

How do you describe
the place to somebody?

It's just comfort food.

I mean, if you haven't
experienced Nashville chicken,

it's a good place
to do it.

[Guy] Pretty surprising
since this place isn't exactly
in Tennessee.

But it's not the first time
that Amanda and Palmer Fortune

have impressed the locals.

Palmer's Village Cafe
is an island staple.

Then they decided to take
a chance on something
a little less familiar.

My uncle was here
from Nashville visiting.

-This was back in, what,
2016, 17.
-Yeah.

My uncle said, "You know,
Nashville hot chicken's
getting pretty hot."

-There we go.
-No pun intended.

And there's nowhere
on this island

you could go
and buy fried chicken.

[woman]
Everybody thinks St. Simons
and they think seafood.

But they have absolutely won
the whole town over

with their chicken.

I have a MotherClucker
with tater tots.

The MotherClucker
is a handful.

Two handfuls, in fact.

[woman 2]
Juicy, juicy fried chicken.

You can get it
a variety of different levels.

So it could be Novice,
it could be the National Hot.

It's got a great dill pickle,
pimento cheese
on top of it.

So it's just those perfect
combination of flavors.

What are we into first?

We're gonna make
the dry ingredients

for the Nashville spice.

[Guy] So this is for
the sandwich?

-The MotherClucker sandwich.
-The MotherClucker sandwich.

-Got it.
-Nashville hot chicken.

-Some cayenne pepper,
brown sugar, salt...
-Salt.

-Paprika.
-...paprika,

-garlic powder, black pepper.
-Pepper.

And this is the general
dry spice rub mix that--

[Palmer]
That goes into mild, hot...

-This is the dip oil. Got it.
-That's correct.

-You got all the big flavors
in there. Okay.
-That's right.

-Can I grab some hot oil?
-Please.

-Please.
-All right, so we'll come over
to the chicken frier.

The hot oil's very important.

-You don't wanna do it
with cold oil.
-No, no.

-Cold oil, yeah.
-Or lukewarm temperature oil.

No, no-- or motor oil.

[Palmer] Once you dip
the chicken, it cures it.

And that's what kind of makes
the authentic Nashville

is the big bark.

-All right, next up.
-A little dry brine.

So we'll take our salt
and pepper mixture.

We got cleaned,
washed boneless breast.

We'll dump that mixture
into there.

-Brine the chicken 24 hours.
-AP flour?

AP flour. We'll do
a double in the flour,

egg wash, and back to flour
in the flour.

Got it. In the "frour"?

-In the flour--
-You did the "frour"?

-The "flour," yeah.
-The "frour."

-That's how we talk
in the South. Sorry.
-Yeah, that's--

I wish-- I was about to say.

-You make me nervous, man.
-I-- Why?

-When I'm around
good-looking guys,
-Guys,

-I get really nervous.
-I get really nervous.

-Very. Yeah.
You've heard that before.
-[laughing]

Yeah?

[Guy] And what are
we frying in?

-Soya bean oil. 350.
-Okay, so soya bean oil.

While that's cooking,
what are we gonna work on?

Uh, we're gonna make
homemade pimento cheese,

which is
the secret ingredient.

Secret ingredient?

-Secret.
-[shushing]

-[imitating Palmer's accent]
Secret ingredient.
-Don't tell anybody.

[Guy] All right.
Pimento cheese.

-[Palmer] Roasted
red sweet peppers...
-Got it.

-...roasted garlic cloves...
-Roasted-- right.

...jalapenos, hot sauce,
pepper, salt.

[Guy] This is
processed cheddar.

[Palmer] So we'll drop
a little mayonnaise.

Now we add in the pepper mix.

-That's right.
-Bull in a china shop.

-I'm very gentle.
-All right,
pimento cheese is done.

[Palmer]
We'll get the bun goin'

and get you
a MotherClucker sandwich.

[Guy] Now, what temp are we
on this one?

This is Nashville hot.

-And then this is some--
-That's a
pimento-cheese-based queso.

So we called it
the Smothered Tots.

Mmm, yeah, that's great.

-Want me to go ahead
and build the sandwich for ya?
-Let's do this please

before I eat
any more of those,

'cause that right there,
that should be illegal.

[Palmer] Perfect.

So we'll go two dill pickle
slices on the bottom,

one on the top,
pimento cheese,

-dip it.
-Whoo!

Then we'll go right on top
of the pimento cheese.

-And if you can finish it,
you get a gym membership.
-Bun.

[Palmer] MotherClucker.

Everybody at home's having
their little food voyeurism
thing right now.

Right?

Take a bite now?

No, now?

Look at how
juicy that chicken is.

All right, I'll take the bite.

That is great
Nashville hot chicken.

-Thank you.
-This is all authentic.

[Guy] This is all
done correctly.

That's got some good
sting to it, man.

That is...

It's tender, it's moist,
it's got great crunch,

it's great pimento.

And then the potato bombs that
you're killing me with slowly.

Not softly.

-Slowly.
-Slowly.

[Guy]
This is a destination dish.

You will not be disappointed.

[Palmer]
Nashville MotherClucker,
Smothered Tots.

You have a big piece
of white chicken fried.

It's definitely got
some spices to it.

But, actually,
it has flavor as well.

There's something unique
about the Nashville spice.

It hurts so good.

You take this spicy chicken

and then you add
the pimento cheese to it,

it's just the perfect bite.

Okay, favorite thing
on the menu.

-It doesn't have to be
the MotherClucker.
-The MotherClucker--

-It is the MotherClucker.
-Is it?

I mean, how-- what about
the flavors here?

You got the pickle,
the chicken,
the pimento cheese.

It's "Flavortown."
Isn't that what you say?

Better blond calling out
my line.

I'm just completely
losing my own show.

Uh, how about yourself?

The MotherClucker also.

It's got everything you want.
It's perfect.

Dropping tenders.

[man] Pretty much
every guy who works
at Palmer's Village Cafe

or Porch has
either been through

or is in recovery.

You're both in recovery?

-Yes.
-That's right.

How this whole thing started
was a recovery story.

[man] So Palmer had
a halfway house.

JB was his
first resident there.

He was a five-star chef.

And once JB stayed sober
for a while,

they started
Palmer's Village Cafe.

And then Porch was kind of
an offshoot of that.

[man 2] He always
offering people jobs

who trying to kind of recover
from whatever situations
they've had.

What else you got
up your sleeve? Tattoo?

-Nope.
-No, sir.

So we do Nashville hot
fried shrimp.

Fried shrimp plate
with cheese grits and collard.

Their fried shrimp
will blow your mind.

The grits are some of
the best grits
that I have ever had.

We're not gonna go
catch the shrimp,

but we're gonna eat it.
Don't go anywhere.

Welcome back.
Triple-D hanging out
in St. Simons Island, Georgia,

with the one and only
Palmer at Porch.

This is Palmer
and this is Porch.

So you and your wife,
it's an amazing story
of these two.

Both were in recovery,
and one of the great messages
behind Porch

is supporting people that
are going through recovery

and giving them a chance
and giving them an environment

to be successful
and be safe and be supported.

And all that love
and energy, bro,

comes out in the food.

-Thank you.
-It really does. I just
had a chicken sandwich.

It was...
[makes explosion sound]

That kind of good.

They're famous for
the chicken,

but you can't come here and
not get the fried shrimp, too.

Working fried shrimp.

[man] It's local.
It's never frozen.

It's the best fried shrimp
on the island for sure.

[woman]
It's a great dipping sauce.

You take a bite and it makes
you just wanna kind of
close your eyes

and you just savor it.

But what everybody
needs to know

is that, behind the scenes,

really running the show
is the chef, JB.

And he's the one
that calls the shots

and writes the recipes.

-That's right. No doubt.
-All right.

So what are we makin' next?

We're gonna make, um...

We're makin' the fancy sauce.

The fancy sauce!

[Palmer] We're makin'
the fancy sauce
for the fried shrimp.

-Chef JB.
-Yeah. Thank you.

Lucky he's here.

Start with a little
base of mayo,

paprika, pepper, lime juice,
kosher salt, cayenne...

[Guy whistles]

...apple cider vinegar.

And what comes along
with this shrimp?

Collard greens
and pimento cheese grits.

You serve grits at
a fast joint like this?

That's right.
Pimento cheese grits.

-I heard that the first time.
-Yes, sir.

-Thank you very much.
-Yup.

-This is the scary part.
-What's scary?

I don't wanna mess up
JB's collards.

[Guy] Bacon and onions,
I guess, kick this
whole thing off, huh?

[Palmer] That's right.
Crushed red pepper flakes,

ham base, apple cider vinegar,
brown sugar.

[Guy] You got
the trimmed collards.

[Palmer] Cover with water.
Cook for three,
three and a half hours.

[Guy] Okay.

Now we're making our
Nashville hot fried shrimp.

-Got it.
-We'll start with
the dredge first.

-White cornmeal.
-I like the
white cornmeal move.

All-purpose flour,
kosher salt, garlic powder.

You'll mix all that in.

So we'll take our shrimp.
Never frozen.

-Bought fresh from
a local supplier.
-Got it.

[Palmer]
We'll go into the wet,

we'll go into the dry,

and these are ready
to go into the frier.

This is the mild heat.

And we'll pour it in.

Ooh, hey!

[Palmer] You got a shrimp
served with collard greens,

pimento cheese grits.

Dangerous.

There is something about fresh
shrimp that are not frozen

that were locally caught.

They're buttery, they're...

I mean, they're as good as
any lobster you'll try.

A little bit of heat,

but compliments
that tender shrimp.

That's a good grit.

I want texture in my grits.

There's texture.

Those collards... JB.

The bomb!

Kiss of sweet,
nice and tender.

-Yes, sir.
-Well done, my friend.

-Thank you very much.
-Delicious.

[Palmer] Novice shrimp,
grits, collards.

-How are the shrimp?
-They're awesome.

I love the greens. They do it
right every single time.

Catfish with
brussels and corn.

Love the food,
love the atmosphere.
It's just a good place.

Are you a spicy eater?

-A little bit, not too much.
-So, I mean,
they've got good heat,

they've got mild heat.

But if you're
not a heat freak,

you don't have to worry?

-Nope.
-They'll make it your way.

-They will every time.
-Okay.

You're gonna get great food,
no matter what you order
off the menu.

[Guy]
Coming to this fast casual

right off the beaten path of
a very famous tourist area

and you're getting local food.

Made with a little love.

I think it's made with
a lot of love, my friend.

This is worth a visit.

Thank you, JB.

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.

Do I got any right here?

-I'll get that for you.
-Right there?

Right side, corner.

Other side. Other right.

-Other right?
-Pardon. Yup.

We'll you got your right.
I got mine.

-You're beautiful again.
-Hey.