All language subtitles for Diners.Drive-Ins.and.Dives.S48E08.1080p.WEB.h264-FREQUENCY[EZTVx.to]

I'm Guy Fieri,
and we're rolling out,

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

This trip. What?

It's a meaty masterclass.

Ridiculous.

With bird. Cooked right.
Done right.

Belly.

-[mimics roaring]
-[chuckling]

And beef. My mouth right now,

it is like the sirens
going off at the Hoover Dam
releasing water.

There's top-notch tortas
in Memphis.

This is a real
bountiful sandwich.

A market-cafe combo
in Georgia.
I think it's cool.

What you have on the shelves
is what you incorporate
into your dishes.

And a tucked away treasure
in Scottsdale.

This is something
that I would drive
an hour for.

Taking familiar dishes
all the way to Flavortown.

This is one of the best
elevated classics

-I've seen on Triple D
in a long time.
-Enjoy.

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

[theme music playing]

I'm here
in Scottsdale, Arizona,
in a strip mall

right across the street
from the Scottsdale Airport.

Now I say strip mall,
and everybody's like,

"A strip mall.
I mean, how exciting
can this be?"

No, you gotta understand.
Like, 20 years ago,

this was all desert.

Anyhow, let me get
to the point.

This guy was a Marine,

served our country,
got in right after 9-11,

and says, "I'm going
to take care of business."

Gets... GI bill comes out
and goes to culinary school

says, I'm gonna come back
to Arizona,
open up my own joint.

Do New America,
do it my way,
in a strip mall."

This is Hush.

Steak Frites, table 20.

The food is just
out of this world.

They do a really unique spin
on lots of different dishes.

Curried cauliflower
up in the window.

If you're a foodie,
this is the spot to come.

[Guy Fieri]
And it's where you'll find
chef Dom Ruggiero,

who traded
his military service
for counter service,

How did you become a cook?
Well, I was working
at an office

on the third floor
of the building
was Le Cordon Bleu.

See all these guys
with tattoos,
playing with knives and fire.

I was like, "Sign me up."

-No, that was Cirque du Soleil
you were at.
-So... [laughing]

-What kind of food
do you do here?
-We call it New American,

which basically lets me do
whatever I want.

Order in, Italian Beef.

The Italian Beef is amazing.

It's a wonderfully sliced
piece of bread

covered in cheese and oxtail.

They take a lot of time
to make it really special,

and they don't take
any shortcuts.

We are starting
with the braised oxtail.

We braise the oxtails
in chicken stock.

-Make it happen, Captain.
-[Dom]
Roasted chicken bones.

Mirepoix, thyme and parsley.

Whole garlic,
dried bay leaves.

Whole black peppercorns,
filtered water.

-[Guy] All right. How long
we gonna let this run?
-[Dom] For about two hours.

Then we're gonna
get into our giardiniera.

What does a kid from Arizona
know about giardiniera?

I was working at a place
called Tasty Chicago
in high school.

There's where
a kid from Arizona
knows about giardiniera.

[Dom] Kalamata olives,
Manzanillas.

Castelvetranos.

Garlic, chili flakes.

Lemon and orange peels,
some fresh thyme.

-Rosemary.
-Rosemary, oregano.

[Guy] Olive oil
and some vinegar.

[Dom] And roast them
in the oven
for about two hours.

When that's done, pull out
the fresh herbs,
lemon and orange peel.

Are we gonna break
the olives down?

-Yep. We're gonna
chop them all up.
-Okay.

[Dom] Next step
are the giardiniera.

We're going to brine
the vegetables.

We'll take carrots, celery
and cauliflower,

and add them to a saltwater
brine for 24 hours.

Strain that water off.

Then we're gonna go in
with our chopped
house-cured olive.

-[Guy] Right?
-[Dom] Fresno Chilies.

Sport pepper,
Italian seasoning.

Red chili flake,
red wine vinegar.

Extra virgin olive oil.

That's great. That's only
gonna get better with time.

Fantastic. I'll put this
in the car.

-Start the rest of the dish.
-[laughing]

-Let's get into this.
-We're gonna start off
with some oxtails.

-[Guy] That's the whole tail.
-We leave them
in large chunks

so that we're able
to get large strands
of the beef when we pull it.

It kind of seems like
showing off.

[Dom] Salt, oil.
You start laying them in.

So we're browned off.

-Get these out of the way.
-[Dom] Mirepoix.

The garlic. Cook these down
so they're soft.

-[Guy] Bay leaf.
-[Dom] Salt.

Such a big hand doing it
so daintily.

[Dom] Tomato paste.

Deglaze with our red wine.
And we'll add our fresh herbs.

Thyme, rosemary and oregano.

Oxtails back in.
Chicken stock over the top.

[Dom] We'll roast that off
at 325 for six to eight hours.

We're gonna pull them out
and shred the meat.

Now we'll make
our Italian Beef.

Start off with our brioche,
butter on both sides.

Then, with a hot pan,
oxtail jus.

Our pulled oxtail meat.

Once the bread is toasted,
we'll top it
with smoked provolone.

Right in the salamander.
And then we're gonna mount in
a little bit of whole butter.

Brioche, braised oxtail.

Giardiniera, parsley, chives.

My mouth right now,

-it is like the sirens
going off at the Hoover Dam...
-[siren blaring]

releasing water.

If you're hunting
in Flavortown
this is the cross here.

This is right there.
Not a piece
that I want to change.

Love the smoked provolone,
love the Pullman loaf.

The meat's tender.
The reduction on the jus
is spot on.

This is one of the best
elevated classics

I've seen on Triple D
in a long time. Delicious.

Plating oxtail.

The oxtail and the sauce
have a great savory,
buttery flavor.

The beef, it just melts
in your mouth.

[Gregory] The acidity
from the dried marrow,

it carries the dish
over the top.

Beau Mac
used to be the executive chef
of everything at Sanctuary,

one of my favorite places
to stay.

Now Chef Gregory is there

For us,
in Scottsdale, Phoenix,

this is the place
that all chefs want to go to.

[waitress] Grilled oysters.

Dom's probably one
of the best chefs I know.

You can learn a lot
just watching these guys.

It's kind of more
of an experience.

You've got
a little entertainment
going on here.

You've got cocktails.

You can eat your meal
and see every single thing

being made from scratch
right in front of your face.

What else you got
to surprise me?

We've got our Duck Confit
Fried Rice.

Plating Duck Fried Rice.

I just can't find
anything like it elsewhere.

I'll be here.
See you in a bit.

-Think if I'll hug him,
he'll punch me?
-[producer laughing]

-Come on in.
-No, no, no, no.

[all laughing]

Welcome back.
Triple D hanging out
in Scottsdale, Arizona,

with Chef Dom over at Hush.

This is something
that I would drive
an hour for.

I'm not leaving yet
'cause I stuck around

'cause I was promised
some Duck Confit Fried Rice.

-Just what you expect here.
-[Dom] That's right.

-Exactly. Yep.
-From a 6-foot-5?

There we go.
Gotta get it right

-so I don't lose an inch
of my life.
-[chuckling]

Duck Fried Rice.

The fried rice is incredible.

It has duck confit
and a really beautiful
sunny side up duck egg.

My new favorite item
on the menu.

-Take it away, Chef.
-[Dom] We're gonna start
with some duck legs

and we're gonna
salt cure them.

Kosher salt, pink salt
and a little bit of Chinese
five spice.

Black peppercorn,
chopped garlic.

Dried bay leaf, fresh thyme.

-[Guy] How long we gonna
dry-brine this for?
-Twenty-four hours.

Give it a good rinse.

And then we'll go
into duck fat.

300 for about two hours.

Let them congeal.
Let them hold in the duck fat.

[Dom] Then we pull
and we take it all off
the bone.

Mmm.

The duck on its own
is duck-licious.

[crickets chirping]

-What's up next?
-We're making the sauce
for the fried rice.

Tamari, oyster sauce
and our brown sugar.

From here,
we're gonna make our rayo
with the Japanese chili oil.

-[Guy] I like the way
you're rolling.
-[Dom] Sesame oil.

Fresh chopped garlic.

Scallion whites,
ginger, chili flakes.

-This just sit here
and steep in some warm oil.
-That's it.

Now we'll make
our Duck Fried Rice.

So we're starting with
a really hot cast iron pan.

We're gonna take some of that.
duck fat.

A little bit of butter,
chopped garlic.

Diced onion, diced carrots.

Day-old rice.

That day-old rice is the key.

Duck confit.

-Pass the peas, please.
-You got it.

Fried sauce that we made.

While that's cooking,
we fry a sunny side up egg,

[Guy] Look at that, huh?

-That's the way to screw up
any meal.
-[all laughing]

[Dom] And then garnish
with our rayu,
chopped green onions,

and toasted white and black
sesame seed.

[Guy] Ridiculous.

[chuckles]

-What?
-[laughing]

[Guy] Techniques are spot on.

Peas weren't put in too early.
Didn't turn mushy.

Carrot got enough cook.

Garlic was saved by the onion,
did not burn.

A little sauerkraut
was built on the rice
to get a little crunch to it.

I mean, you just have
all these little components
that carry along.

The kiss of the rayu.

I mean, the star of this
really is this unctuous duck.

Your commitment to excellence
on these dishes

is what makes them all
come out to the 9.9.

[Dom] Duck Fried Rice
up in the window.

Fried rice is amazing.
It's texturally,
really on point.

You've just got that silky
smoothness of the oil.

[woman] A little bit
of crunchiness to the rice.

And then when you break open
the egg yolk,

it just adds a little bit
of sticky flavor to it.

-It's just amazing.
-It's awesome.

[man] If you come here
and don't get that,

you're doing it wrong
in my opinion.

[woman] The Crab Hush Puppies.

If you are up this way,
it is definitely the place
you want to come for dinner.

You gotta work on a cookbook.

The world was lucky that you
found culinary school.

-Excellent. Dynamite man.
-Appreciate it.

[Guy] Coming up, in Memphis.
You're an inspiration.

A Mexican joint
doing tortas their way.

I haven't seen that move.

With plenty of personality
on the side.

If you don't like my food,
there's something wrong
with you.

[all laughing]

When you're the most
interesting guy in Mexico,

you race motorcycles,
you're an airplane pilot.

You're a black belt in karate,

and you've jumped
out of airplanes 6000 times.

And you retire.
What do you do?

Yep, that's right.

You move
to Memphis, Tennessee,

and you open
a Mexican restaurant,

and you call it
Las Tortugas Deli Mexicana.

-One order of fish tacos.
-The magic that they work,

and I get goosebumps.

[waitress]
This is a shrimp cocktail.

This is one of the places
that people like to go to get
authentic fresh Mexican food.

[Guy] And it's run by
a father-son team,
Pepe and Jonathan Magallanes,

who have pretty
strong opinions
when it comes to sharing

their love
of Mexico City cuisine.

I tell people,
"If you don't like my food,

there's something wrong
with you."

-Period.
-[all laughing]

-I guess we'll pretty sum it
up with that now, won't we?
-Yeah.

If you've ever seen one
of Pepe's dishes,

the attention to detail
is so unique.

The sandwiches
aren't what you expect.

[Pepe] Pork Belly Tortuga.

I had the, uh,
pork belly torta
and it was delicious.

[man] Each bite
gives you that sensation

of all of your different
senses firing.

-What are we doing first?
-[Pepe] We're gonna marinate
the pork

for the pork belly Tortuga.

We're gonna make cubes of it.

-So let's start with this.
-[Guy] Orange juice.

-[Pepe] Lime juice
-[Guy] Garlic and bay leaf.

-How long are we going
to let this go for, Pepe?
-[Pepe] Eighteen, 20 hours.

We then strain it
and then we do
another marinade.

[Guy] I assume
that's black pepper.

Yeah. Chile ancho.
Chili de arbol.

-The spicy red chili.
-Chili wajaya.

[Guy] My all time fav.
Cinnamon,

-And this is gonna be cloves.
-[Pepe] That's correct.

-And fennel?
-[Guy] Fennel?

I don't know that I've used
fennel much in Mexican food.

-Mix that up by hand.
-[Pepe] Yep.

-[Guy] And then we're gonna
dry-rub that.
-[Pepe] Yep.

We let that marinate
for about 24 hours.

Then we fry it in manteca.

-We use to stir it.
They put on oar.
-Hey, hey, hey.

-[chuckles]
That's how we stir it.
-[Guy] What goes with this?

[Pepe] Oranges, limes
and bay leaves.

Let that cook for an hour.

-Pull it out, drain it.
-And then for service,

put it in the fryer
for crunchy.

[Pepe] In peanut oil

Let's make the guacamole next.

[Pepe] We take the avocados,
but we put real lime juice.

-Salt.
-[Guy] A little jalapeno.

[Pepe] Cilantro, basil.

That I've never seen
in guacamole.

[Pepe] And mint.
You mix it up.

As a matter of fact,
I've got a little left.

This is real guacamole.

-Uh...
-Just talking away.

It doesn't matter if I'm here.

You know-- complicated...
He's just talking
to the guacamole.

to... to be delicious.

-It doesn't have to.
-Yes. No.

Guacamole's done.
What do we got left?

The green tomatillo sauce?

[Guy] Okay, so we put
the tomatillos on.

We'll drop the garlic next.

-A little chili diablo.
-[Pepe] Chili diablo.

Let it cook for about
10 minutes.

-We put the salt, sugar.
-[Guy] A little sugar.

I haven't seen that move.

[Pepe] And hot sauce.

-Chili Colorado.
-Chili Colorado.

So we're gonna brown this
on all the sides,

-and then we'll bring it back
for the blender.
-[Pepe] Yeah.

Blend it, and we end up
with the salsa.

-[Guy] What do we got left?
-We can make the sandwich
whenever you want.

I came here
to have the sandwich.

-Well, let's get
the sandwich now.
-Why not, then?

[Pepe] We slice our bread
and pull out some
of the insides.

Well, you are generous
on the guacamole.

[Pepe] Pork belly,
still nice and warm
and crispy.

Pomegranate.

-[Guy] Onion, tomatoes
and the chili.
-[Pepe] Onion.

[Guy] A little
pickled jalapeno.

-[Pepe] To the panini grill.
-[Guy] Now we're gonna
press it. There we go.

-[Pepe] Okay. There you go.
-[Guy] There you go. Ta-da.

Take a nice big bite.

-Don't nibble, huh?
-Like a raccoon.

Yeah. Don't do
like a [mimics nibbling]

-No. Take a bite like a lion.
-Like, [mimics roaring]

[all laughing]

It's delicious.
A lot of guacamole.

It's creamy and it's rich.

I love the onions,
the tomato, the jalapeno,

and, of course,
the pork belly.

But the key
is the pomegranate.

The little jewels.

When you get
that bite in there,

and it comes
with entertainment.

No, we charge extra for that.

[all laughing]

Here's Pork Belly Tortuga.

Not your typical
south of the border spices
that you're talking about.

I love it
with the pomegranate.

It kind of balances out
the fattiness of it.

Have you ever had a torta
in Mexico?

I tried tortas
after eating here.

-Were they as good as here?
-No.

You got the filet mignon
hot dogs.

[Guy] What do you think
makes this so different?

-Fresh food.
-It's nothing
you've had before.

Pastore Tortuga, pick up.

The Al Pastore,
that's my favorite thing.

-I love the pineapple.
-Lick your fingers.

-[Guy] What are we
making next?
-We're gonna do the Pastor.

-[Guy] Thin sliced
pork shoulder,
-[Pepe] Boiled cooking.

I've never seen this method.

So the salt and garlic
into the pot.

-All right. How long is it
gonna be in the water, Chef?
-[Pepe] Ten minutes boiling.

We let it cool.

-Then, dice it up.
-[Guy] Got it.

-So now what are we
working on?
-[Pepe] Red chili sauce.

-Guajillo. No seeds.
-[Pepe] Guajillo.

We are going to boil them.

-Ancho Pasilla
-[Guy] Pasilla.

We'll wait for those to steep
and get soft
and then we'll blend them.

They go in this.
We've got some
of the flavors.

-[Guy] Right, I got you.
And the ajo.
-[Pepe] Ajo and the salt.

Then we strain it
and mix it together.

To make our pinto beans
spread, we boil.

-[Guy] A little bit of oil.
-The onions, serranoes.

The bay leaves
and the salt. Got it.

-And that's gonna take
how long?
-[Pepe] Forty-five minutes.

We're gonna put these two
tortillas in the manteca,

So we're gonna season the oil
by burning the tortilla.

[Pepe] And then we put onions,
and then we put
the beans on them.

Okay. And how long we gonna
let him cook like that, Chef?

-[Pepe] Twenty minutes.
-[Guy] And then we hit them
with the immersion blender.

[Pepe] Correct. Okay,
now we're gonna
build a Pastor Tortuga.

We sear the pastor
and pineapple on the flattop.

Add pinto beans,
the pastor, the pineapple.

Cilantro and the onion.

Two slices of tomato, lettuce.

A little bit of lime juice.

-[Guy] Okay, so...
-[Pepe] Jalapenos.

Aguacate.
A little bit of salt.

From here,
she goes to the panini grill.

[Guy] Panini grill again.

[Pepe] Cut it.

Look at that.

I love the Al Pastor.

The little bites
of the pineapple inside of it.

-[Pepe] There you go.
-This is a real
bountiful sandwich.

You're giving them
the Mexico flavors,

but I think the way
you're cooking,

the way you're presenting
and all that,

it's just elevated
a little bit further.

Like you in the pink shirt.

-Do I look good?
-You look fantastic.

Pastor Tortuga.

Love the pineapple
with the pork.

It's just
a perfect combination
of sweet and spice.

[Pepe] Carnitas Tacos.

It pulls you in
and you can't stay gone
too long.

You're an inspiration, Pepe.

I'm gonna take
a picture of you
and put it on the wall.

-Give me a mas macho,
-[grunts]

Dos compadres,

[all laughing]

-I don't want to hug you.
-You're a good man,
my friend.

Coming up,
a local gathering spot
in St Simons Island, Georgia.

-People like to party
on this island.
-[chuckles]

Cooking up chicken and ribs.

This is the kind of dish
you want to come down
and enjoy.

Smack in the middle
of an olive oil emporium.

You got to figure out
how to bottle that.

I'm here
on St Simon's Island, Georgia.

I've been here before. I know,
'cause this is Fredrica Way.

That's the roundabout.
I'm kind of, like,
in the mid-island area.

I bet you
that is Southern Soul,

the barbecue joint
that I visited
right after I was there.

It burned down,
but they rebuilt.

The place is awesome.

Anyhow, this must be
where the locals
and the tourists come to eat.

If you're looking
for a great meal,

you're looking to do
a little olive oil tasting,

some wine tasting,
and some shopping.

this is Golden Isles,
Olive Oil and Market Place.

Lemon Garlic Chicken,
table seven.

It's a one-stop shop, really.

They drizzle their oils
and balsamic on the food.

I've got the cauliflower
thin crust.

Have some lunch.
Have some wine.
A little bit of everything.

[Guy] Everything courtesy
of Donna MacPherson,

who started this place
as a market,

but decided to serve
what she was selling,

with the help
of Chef Delano Sutton,

-You started
the olive oil business.
-Olive oil and balsamic.

There's over 60 flavors.

With all these combinations,
there isn't a dish
you can't prepare.

-What are we
making today, Chef?
-Curry chicken salad sandwich.

I love the curry
chicken salad.
It's made with diced chicken.

There's apple and pecans
like mom used to make.

It's just got
a great taste sensation,
and it is delicious.

-[Guy] What are we into?
-We're doing
the curry chicken.

I have my Tuscan sesame oil.

So do you just
get to go out there

and pick what you want,
and say,

-"Oh, I wanna try this
in this?"
-[Delano] Yes.

Definitely sesame oil now.

-Hit it.
-I got a little black pepper,
ginger.

Garlic powder,
and next I have salt.

[Guy] Put some more
oil on that.

Yes, sir. Might just need
to pop the top off of it.

But now I've made
the commitment to sit here

-and do the drizzle
with my shnizzle.
-For shizzle.

-For shizzle.
-[chuckles]

-[Delano] That's perfect.
-[Guy] So we'll let this
marinate, 30 minutes.

and then cook it in the oven
with the marinade on it.

-Bring it out. Let it cool.
We'll cut that up.
-[Delano] Yes, sir.

-Next up.
-Caramel pecans
that go in the chicken salad.

-Got it.
-[Delano] Some butter.

You get a nice
little melt on it.

-[Guy] Brown sugar.
-[Delano] Let them caramelize.

Now I'm adding my heavy cream.
Top it off with pecans.

Are we gonna bring it out late
and let it individualize.

-[Delano] Yes.
-[Guy] Okay, got it.

-Next, we're going
to mayonnaise.
-The mayonnaise.

So we're making
a fortified aioli here.

[Delano] Salt, ginger powder.

Black pepper, curry powder.

Mix that up.
Make it happen, Captain.

[Delano] Caramelized pecans.

Diced chicken, apples.

A little bit of aioli here.
And then we'll build it.

[Delano] Yes, Sir.

-So we toasted the bread.
-Add some curry,
some mixed greens to it.

Dress our salad in sesame oil,

-which is our honey
and ginger.
-[Guy] Vinaigrette.

If you come to the beach,
it's hot.

You're in Georgia.

You want something
nice and light.

The chicken's
cooked perfectly,

really nice thin bread.

Cooked right. Done right.
It's delicious.

I got a curry chicken sandwich
in the window.

It was very fresh.

Not too much curry,
but enough
that you can taste it.

It's really good.

Have you gone and bought
the olive oils

-and done all that?
-Yes.

We're drinking a shot
of olive oil a day right now

'cause of the great
health benefits.

-Really? People like
to party on this island.
-[chuckles]

I wanna buy these three
and this.

Where's the majority
of the business come from?

We definitely have
our local scene,
and it's a tourist island.

I definitely think it doubles
throughout the summer.

-Favorite thing on the menu.
-Short rib.

Two braised short ribs
walking in.

I love the braised short ribs.

It's so different
with chocolate balsamic.

It enhances the dish.

-[Guy] What's up next?
-Chocolate short ribs?

-[Guy] Are we really
putting chocolate in this?
-Chocolate balsamic.

-Let's see it.
-[Delano] Oregano.

Some thyme, bay leaves.

Salt, pepper.

Fresh garlic, onion powder.

Garlic powder, soy sauce.

-And this is
the chocolate balsamic.
-Yes, sir.

It's what it says it is,
chocolate balsamic.

-Woo-woo.
-[Guy] Woo-woo.

I call it woo-woo.
Worcestershire sauce.

I've heard it called
a lot of things.

I've never heard it
called woo-woo.

[Delano] Red wine,
white distilled vinegar.

Everything's well
mixed together.

How long is this gonna sit
on the short ribs?

[Delano] Thirty minutes
to an hour.

I'm gonna start
with a little veggie oil.

[Guy] We seared both sides.
Now, what are we bringing
this liquid up with?

-We use our jus.
-[Guy] This is our jus

-from the last time
we cooked this?
-Yes, sir.

Building the flavor.

-And mirepoix.
-[Delano] Yes, sir.

-[Guy] In the oven.
-[Delano] Yes.

All right, Chef,
last but not least.

-Mashed potatoes.
-Okay.

[Delano] A little butter,
heavy cream.

Pepper, salt.

Garlic powder, onion powder.

We mix these all together
quite well.

Boiled potatoes.

And then it's all
mixed together,
incorporated and garnished

with green onions at the end.

-Okay.
-So now here we are.

Start with my rustic
mashed potatoes

I have my tricolored carrots.

Some nice short ribs. Glaze.

-It's just a mixture of that
chocolate balsamic glaze.
-[Guy] Got it.

-We got a nice reduction
with it.
-Got it. Got it.

The balsamic glaze
just by itself

is a little sweet
and a little chocolaty.

But when you mix it
with the braising liquid...

...you get that little kiss
of the chocolate,

a little acidity
of the balsamic.

But then you get the richness
out of the bones and the fat.

When you got yourself
a little bit
of weather coming through,

this is the kind of dish
you want to come down
and enjoy.

-Really Good.
-[waiter] Braised short rib.

You can taste
the dark chocolate.

-It just melts in your mouth.
-Fantastic.

Teesha, Lemon Garlic Chicken
inside the window.

Everything is phenomenal.

You're not gonna come here
and leave hungry.

I think it's cool that what
you have on the shelves

is what you incorporate
into your dishes.

I appreciate it, man.
Delicious.

This right here,
you've got to figure out
how to bottle that.

So was that another righteous
road trip or what?

But don't you worry.

We got plenty more joints
to find all over this country.

I'll be looking for you
next week

on Diners, Drive-ins
and Dives.

Pinto beans are creamy
and they are...

But they really are beautiful.

I mean, I don't want them
to see this.

-[speaking indistinctly]
-Just talking to the pot now.

I skydive for 49 years.