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00:00:01,567 --> 00:00:03,100
Hey, everybody, I'm Guy Fieri,
and we're rolling out,
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00:00:03,100 --> 00:00:06,900
looking for America's
greatest diners
drive-ins and dives.
3
00:00:06,900 --> 00:00:08,166
This trip...
4
00:00:08,166 --> 00:00:08,934
Whoo!
5
00:00:08,934 --> 00:00:11,066
...we've gotfrom-the-sea recipes...
6
00:00:11,066 --> 00:00:12,166
I like this.
7
00:00:12,166 --> 00:00:14,200
...and overseasspecialties...
8
00:00:14,200 --> 00:00:15,367
It's quite the adventure.
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00:00:15,367 --> 00:00:17,667
...like Jamaican jerkin San Antonio.
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00:00:17,667 --> 00:00:18,600
Look at this.
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00:00:18,600 --> 00:00:20,200
[man] Wow.
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00:00:20,200 --> 00:00:22,500
[Guy] Phenomenal fishin Brunswick, Georgia.
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00:00:22,500 --> 00:00:23,734
I'd come back
for that every day.
14
00:00:24,567 --> 00:00:26,567
And in Westminster,Colorado...
15
00:00:26,567 --> 00:00:27,767
Let's go for it.
16
00:00:27,767 --> 00:00:28,900
...Polish plates.
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00:00:28,900 --> 00:00:31,000
It's not short on flavor
by any means.
18
00:00:31,000 --> 00:00:32,367
...that'll expand your palate.
19
00:00:32,367 --> 00:00:34,567
That's like a latke
meets a crepe.
20
00:00:34,567 --> 00:00:36,567
I can't believe
I've never seen this before.
21
00:00:36,567 --> 00:00:38,266
That's all right here,
right now
22
00:00:38,266 --> 00:00:41,000
on Diners,Drive-Ins and Dives.
23
00:00:41,000 --> 00:00:43,166
[theme music playing]
24
00:00:53,467 --> 00:00:56,567
-I'm here
in Westminster, Colorado.
-Excuse me. Hi. "We."
25
00:00:56,567 --> 00:00:58,266
-We are here.
-I'm sorry. We...
26
00:00:58,266 --> 00:01:00,166
We are right outside
of Denver, Colorado.
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00:01:00,166 --> 00:01:02,066
Hunter, if you think
about the years on Triple D,
28
00:01:02,066 --> 00:01:03,467
what foods have you had?
What styles?
29
00:01:03,467 --> 00:01:07,400
I mean Mexican, American,
Thai, Chinese, Indian, German.
30
00:01:07,400 --> 00:01:08,467
I think
pretty much all of them.
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00:01:08,467 --> 00:01:09,567
You've nailed them all.
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00:01:09,567 --> 00:01:10,800
-[Hunter] I think so.
-[Guy] How about Polish?
33
00:01:10,800 --> 00:01:11,700
No, I have not had Polish.
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00:01:11,700 --> 00:01:12,967
Good. I got one
for your bucket list.
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00:01:12,967 --> 00:01:15,500
I hear it's got a great storyand even better food.
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00:01:15,500 --> 00:01:18,867
This is Cracovia,
Polish-American
restaurant and bar.
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00:01:21,467 --> 00:01:23,300
[man] Goulash ready
for table three.
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00:01:23,300 --> 00:01:25,567
Cracovia is a trip to Poland.
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00:01:25,567 --> 00:01:27,166
The food is always perfect.
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00:01:27,166 --> 00:01:28,867
[woman] I got the golabkis.
41
00:01:28,867 --> 00:01:31,867
-My grandparents emigrated
from Poland with my mother.
-No kidding.
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00:01:31,867 --> 00:01:34,166
[customer] I thinkthis is some of the bestI've ever eaten.
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00:01:34,166 --> 00:01:35,333
-What do you think?
-Very delicious.
44
00:01:35,333 --> 00:01:38,166
-Have it.
-I think the key is
Lester's fresh ingredients.
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00:01:38,166 --> 00:01:39,767
He just brought
the culture here.
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00:01:39,767 --> 00:01:42,066
[Guy] That he did,straight from Poland,
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00:01:42,066 --> 00:01:45,600
where Lester Rodzenfled communism in 1983,
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00:01:45,600 --> 00:01:48,166
and eventually landedright here in Colorado.
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00:01:49,500 --> 00:01:51,166
My first day in America
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00:01:51,166 --> 00:01:54,066
after nine months
in a Italy refugee camp.
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00:01:56,266 --> 00:01:58,100
-[Guy] Revolutionary.
-Ah.
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00:01:58,100 --> 00:02:00,600
-Is there gonna be a movie?
-That's what I'm waiting for.
53
00:02:00,600 --> 00:02:02,200
-Let's cook something.
-Yeah. What do you wanna make?
54
00:02:02,200 --> 00:02:04,367
Sauerkraut mushroom pierogi.
55
00:02:04,367 --> 00:02:06,600
Our sauerkraut pierogies.
56
00:02:06,600 --> 00:02:10,367
Pierogies are, kind of, like
a Polish version of a ravioli.
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00:02:10,367 --> 00:02:13,166
Sauerkraut and mushroomare actually my favorite.
58
00:02:13,166 --> 00:02:15,567
We're getting a cabbage
shredded for sauerkraut.
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00:02:15,567 --> 00:02:16,800
That's an old-fashioned
machine.
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00:02:16,800 --> 00:02:18,533
[Guy]
Watch your fingers, Lester.
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00:02:19,367 --> 00:02:21,367
Then we're adding
some carrots, caraway seeds.
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00:02:21,367 --> 00:02:22,867
Salt. Great.
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00:02:22,867 --> 00:02:24,100
So this gets mixed up.
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00:02:24,100 --> 00:02:26,467
We're going to put that
in a five-gallon bucket.
65
00:02:26,467 --> 00:02:28,867
It will be compacted
and water coming over.
66
00:02:28,867 --> 00:02:31,667
Put the plate
just enough weight
to keep it submerged,
67
00:02:31,667 --> 00:02:33,867
-and it stays
for three weeks up there.
-[Guy] Okay.
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00:02:33,867 --> 00:02:35,467
So this is three weeks.
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00:02:35,467 --> 00:02:37,600
You can taste it.
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00:02:37,600 --> 00:02:39,667
-I like that better than
sauerkraut out of the jar.
-That's good.
71
00:02:39,667 --> 00:02:41,900
Taste some of the cabbage,
you taste the fermentedness.
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00:02:41,900 --> 00:02:43,066
So why are we gonna cook it?
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00:02:43,066 --> 00:02:45,367
Because we need to prepare
the filling for the pierogi.
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00:02:45,367 --> 00:02:47,900
Add some water,
the sauerkraut.
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00:02:47,900 --> 00:02:49,567
We get the onion. Vegeta.
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00:02:49,567 --> 00:02:51,367
-[Guy] The vegetable base.
-[Lester] Pepper.
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00:02:51,367 --> 00:02:53,667
-How long are we gonna
let this cook?
-[Lester] Around 40 minutes.
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00:02:53,667 --> 00:02:54,667
[Guy]
And then when it's done--
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00:02:54,667 --> 00:02:56,800
It will be cooled down,
and then strain it.
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00:02:56,800 --> 00:02:58,367
And then we cook
the mushrooms,
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00:02:58,367 --> 00:03:00,767
and then
we put that together,
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00:03:00,767 --> 00:03:02,700
and we got the filling
for the pierogi.
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00:03:02,700 --> 00:03:04,600
-[Guy] What are we
going to make next?
-Pierogi dough.
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00:03:04,600 --> 00:03:09,400
The water first, flour,
oil, eggs and starch.
85
00:03:09,400 --> 00:03:11,266
And we get the mixer on.
86
00:03:11,266 --> 00:03:14,400
-About ten minutes.
-When the ten minutes is done,
do we let the dough rest?
87
00:03:14,400 --> 00:03:16,467
About half an hour,
I would say.
88
00:03:16,467 --> 00:03:18,266
And then we roll the dough
with the roller.
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00:03:19,367 --> 00:03:20,767
How many pierogies
will you make in a week?
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00:03:20,767 --> 00:03:22,600
-Two hundred a day.
-[Guy whistles]
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00:03:22,600 --> 00:03:23,767
That's some serious work.
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00:03:23,767 --> 00:03:25,000
So now we're
cutting the dough.
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00:03:25,000 --> 00:03:26,600
[Guy]
Nice to have the glass here.
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00:03:26,600 --> 00:03:27,867
For small rounds.
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00:03:27,867 --> 00:03:29,467
-[Guy] So now we're
gonna take these?
-[Lester] Yes, sir.
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00:03:29,467 --> 00:03:31,867
And then you simply
make your pierogi.
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00:03:31,867 --> 00:03:33,500
-So, that's it. Good?
-[Lester] Yes.
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00:03:33,500 --> 00:03:34,900
Yours is even better
than mine.
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00:03:34,900 --> 00:03:36,700
-[Hunter] Trying to get it
to work for you.
-[Lester] Oh, yes, yes.
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00:03:36,700 --> 00:03:38,467
You will get there
with experience, you know.
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00:03:38,467 --> 00:03:41,667
Boiling them. Eight minutes.
They will start to afloat.
102
00:03:41,667 --> 00:03:44,266
And then you strain them.
And then you decide
what you want to do.
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00:03:44,266 --> 00:03:46,100
Let's try some boiled,
some fried.
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00:03:46,100 --> 00:03:48,166
[Lester] Yes, sir.
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00:03:48,166 --> 00:03:50,467
-[Guy] How many come
with an order, Chef?
-[Lester] Nine.
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00:03:50,467 --> 00:03:52,266
Dip it in caramelized onion.
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00:03:53,600 --> 00:03:55,600
[Guy] It's not short
on flavor by any means.
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00:03:55,600 --> 00:03:57,967
-The sauerkraut is fantastic.
-[Hunter] Mm.
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[Guy] You're getting
the real cabbage
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00:03:59,600 --> 00:04:04,166
and the real flavor
of the fermented
and not the acidity.
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00:04:04,166 --> 00:04:05,367
This is fresh.
112
00:04:05,367 --> 00:04:08,066
The texture of the fried one
on the outside,
I enjoy it.
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00:04:08,066 --> 00:04:10,867
-I like the fat
from the caramelized onions.
-[Hunter] Definitely filling.
114
00:04:10,867 --> 00:04:11,800
-Delicious.
-Love it.
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00:04:11,800 --> 00:04:13,800
[Lester] Sauerkraut pierogi,
table 19.
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00:04:13,800 --> 00:04:15,767
Reminds me of what
my mom used to make.
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00:04:15,767 --> 00:04:17,867
The sauerkraut has
a sweet texture to it.
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00:04:17,867 --> 00:04:18,967
-[Guy] Right.
-Oh, my God.
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00:04:18,967 --> 00:04:20,367
[Guy] Do you like them
fried or boiled?
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00:04:20,367 --> 00:04:22,166
[customer] Definitely fried.
They're so good.
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00:04:22,166 --> 00:04:23,266
Yeah, pretty gangster.
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00:04:23,266 --> 00:04:25,100
[Lester] Ribs are ready.
Table four.
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00:04:25,100 --> 00:04:26,500
It always smells good.
There's usually some
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00:04:26,500 --> 00:04:28,467
fried sizzling plates
moving around.
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00:04:28,467 --> 00:04:31,767
-It's great atmosphere.
-The stuffed cabbage rolls
are super.
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00:04:31,767 --> 00:04:34,667
The kielbasa
comes steaming on their plate.
127
00:04:34,667 --> 00:04:36,166
Their potato pancakes
are really good.
128
00:04:36,166 --> 00:04:38,100
[customer] The goulashand the mushroom sauce.
129
00:04:38,100 --> 00:04:40,000
Hash browns on steroids
sort of thing.
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00:04:40,000 --> 00:04:41,367
What are we into
making now, Chef?
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00:04:41,367 --> 00:04:44,500
[Lester] First we will make
the potato pancakes,
placek zbojnicki.
132
00:04:44,500 --> 00:04:46,266
-Bandit cake.
-[Guy] Okay, bandit cake.
133
00:04:46,266 --> 00:04:48,467
-We've got the potatoes.
-[Guy] So, pureed potatoes.
134
00:04:48,467 --> 00:04:50,100
-[Lester] Same thing
with the onions.
-[Guy] Okay.
135
00:04:50,100 --> 00:04:52,767
The vegetable concentrate,
black pepper.
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00:04:52,767 --> 00:04:54,467
-[Lester] Potato starch.
-[Guy] And eggs.
137
00:04:54,467 --> 00:04:56,767
-Then how do we cook this?
-We'll put 'em on a flat top.
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00:04:56,767 --> 00:04:58,467
-[Guy] So, like a pancake?
-[Lester] Yes.
139
00:04:58,467 --> 00:04:59,800
And what do we
serve with this?
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00:04:59,800 --> 00:05:01,967
-Uh, you'll get a goulash.
-I love goulash.
141
00:05:01,967 --> 00:05:03,000
I just don't like the name.
142
00:05:03,000 --> 00:05:04,400
Do you think
we need to change it?
143
00:05:04,400 --> 00:05:05,567
Meat gravy or--
144
00:05:05,567 --> 00:05:07,333
Meat gravy sounds good.
145
00:05:07,667 --> 00:05:08,900
Okay, whatever.
146
00:05:08,900 --> 00:05:11,266
-Some margarine.
-[Guy] Pork.
147
00:05:11,266 --> 00:05:12,767
Onion, tomato paste.
148
00:05:12,767 --> 00:05:13,867
[Hunter] Just a little bit.
149
00:05:13,867 --> 00:05:15,400
-[Guy] Red bell pepper.
-[Lester] Red bell pepper.
150
00:05:15,400 --> 00:05:16,867
-Red wine.
-Just a touch.
151
00:05:16,867 --> 00:05:18,400
Garlic, got the marjoram.
152
00:05:18,400 --> 00:05:20,166
Marjoram, okay.
153
00:05:20,166 --> 00:05:23,667
[Lester] Paprika, water
and a little bit of slurry.
154
00:05:23,667 --> 00:05:25,367
Right. So how much longer
do we cook this?
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00:05:25,367 --> 00:05:26,900
[Lester]
Half an hour, I would say.
156
00:05:26,900 --> 00:05:29,667
-Next, mushroom sauce.
-[Lester] Margarine.
157
00:05:29,667 --> 00:05:32,567
Onion, portabella
and white mushrooms.
158
00:05:32,567 --> 00:05:34,567
-Some more Vegeta.
-Black pepper.
159
00:05:34,567 --> 00:05:37,367
[Lester] Water,
fish with some roux.
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00:05:37,367 --> 00:05:38,700
How long is that
gonna cook, Lester?
161
00:05:38,700 --> 00:05:40,000
[Lester] Thirty to 40 minutes.
162
00:05:40,000 --> 00:05:42,367
-Next thing we gotta do
is make the pancake.
-Let's go for it.
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00:05:42,367 --> 00:05:43,467
Let's go for it.
164
00:05:44,367 --> 00:05:45,533
Quite the pancake.
165
00:05:46,500 --> 00:05:48,000
-Beautiful.
-[Hunter] Mm-hm.
166
00:05:48,000 --> 00:05:49,767
Placki ready.
167
00:05:49,767 --> 00:05:51,767
-To the goulash.
-And another one.
168
00:05:51,767 --> 00:05:54,166
-[Hunter] Oh, you cover it.
-[Lester] Mushroom sauce.
169
00:05:57,367 --> 00:05:58,500
-[Guy] That's outstanding.
-[Hunter] That's money.
170
00:05:58,500 --> 00:06:00,734
That's like a latke
meets a crepe.
171
00:06:02,100 --> 00:06:03,700
I can't believe
I've never seen this before.
172
00:06:03,700 --> 00:06:05,400
-You get the texture
of the potato.
-[Hunter] Mm-hm.
173
00:06:05,400 --> 00:06:06,567
You get a little texture
of the onion.
174
00:06:06,567 --> 00:06:08,266
[Hunter] So you get
a crisp outer skin.
175
00:06:08,266 --> 00:06:09,233
That's a great way to do it.
176
00:06:09,867 --> 00:06:10,800
Mushroom sauce is great.
177
00:06:10,800 --> 00:06:12,967
It's Polish burrito,
open faced.
178
00:06:12,967 --> 00:06:15,000
-I love that. Delicious.
-Thank you. Thank you.
179
00:06:15,000 --> 00:06:16,567
Placek zbojnicki.
180
00:06:16,567 --> 00:06:19,967
The potato pancakes are great.
They're thin, crispy.
181
00:06:19,967 --> 00:06:21,967
And you have
the mushroom sauce that comes
on the side with it.
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00:06:21,967 --> 00:06:23,000
That's really good as well.
183
00:06:23,000 --> 00:06:24,300
[customer] Three of the
best things on the menu.
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00:06:24,300 --> 00:06:26,867
So the goulash and then
the mushroom sauce,
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00:06:26,867 --> 00:06:28,667
and the placki,
and it's just all together.
186
00:06:28,667 --> 00:06:30,166
I got the golabkis.
187
00:06:30,166 --> 00:06:33,367
You can't find this
anywhere in Colorado.
188
00:06:33,367 --> 00:06:37,100
I don't know what I like more,
the story, the Lester,
or the food.
189
00:06:37,100 --> 00:06:39,233
You put
all three of them together,
it's quite the adventure.
190
00:06:41,066 --> 00:06:44,300
Coming up, a Caribbean oasisin San Antonio...
191
00:06:44,300 --> 00:06:45,200
It's a package deal.
192
00:06:45,200 --> 00:06:46,667
...where the jerkis jumping...
193
00:06:46,667 --> 00:06:48,967
Oh, it's good!
194
00:06:48,967 --> 00:06:50,166
I was gonna agree with that.
195
00:06:50,166 --> 00:06:52,066
...and the shrimpwill suck you in.
196
00:06:52,066 --> 00:06:54,066
I know why they call it
rundown shrimp
197
00:06:54,066 --> 00:06:55,934
because you want to run down
and get some.
198
00:07:02,000 --> 00:07:03,467
So I'm here
in San Antonio, Texas,
199
00:07:03,467 --> 00:07:05,500
with the one and only,
the legend, Bruce McGill.
200
00:07:05,500 --> 00:07:06,967
Now, Bruce,
I've got to be honest,
201
00:07:06,967 --> 00:07:09,166
this is no animal house
I'm taking you to.
202
00:07:09,166 --> 00:07:11,367
But I did hear about it
from my cousin Vinny.
203
00:07:11,367 --> 00:07:12,467
All right.
All right, all right.
204
00:07:12,467 --> 00:07:14,367
-Enough, okay.
I said a little too soon.
-Enough.
205
00:07:14,367 --> 00:07:15,900
Anyhow, here's the story.
206
00:07:15,900 --> 00:07:20,166
A military vet gets out,
wants to serve Caribbean food
to the folks of San Antonio.
207
00:07:20,166 --> 00:07:22,600
And, well,
she started as a little shack.
208
00:07:22,600 --> 00:07:24,100
Hence the name.
Are you hungry?
209
00:07:24,100 --> 00:07:25,467
-I'm hungry.
-Fantastic.
210
00:07:25,467 --> 00:07:27,266
Now, that's the intro
I was expecting.
211
00:07:27,266 --> 00:07:29,000
Now art thou truly Guy.
212
00:07:29,000 --> 00:07:30,867
-Shall we eat?
-Made it through that one.
213
00:07:30,867 --> 00:07:32,634
This is the Jerk Shack.
214
00:07:34,667 --> 00:07:35,734
Red pepper coulis.
215
00:07:36,367 --> 00:07:37,867
Everything is amazing.
216
00:07:38,567 --> 00:07:39,567
Two oxtails.
217
00:07:39,567 --> 00:07:42,300
This is my Jamaica
here in San Antonio, Texas.
218
00:07:42,300 --> 00:07:43,800
[woman] Rice and peas.
219
00:07:43,800 --> 00:07:45,166
If you're into Caribbean food,
220
00:07:45,166 --> 00:07:46,767
this is definitelythe place to be.
221
00:07:46,767 --> 00:07:49,567
[Guy] That's becauseChef Nicola Blaque'saward-winning cooking
222
00:07:49,567 --> 00:07:51,934
is literallya dream come true.
223
00:07:52,700 --> 00:07:54,166
My aunt passed away.
224
00:07:54,166 --> 00:07:56,567
I had a series of dreams.
225
00:07:56,567 --> 00:07:58,467
My aunt was talking to me,and she said,
226
00:07:58,467 --> 00:08:01,467
"You should be sharingour culture with the world."
227
00:08:01,467 --> 00:08:03,467
It's like a lifetime movie
we're getting right now.
228
00:08:03,467 --> 00:08:05,233
-That's a really good story.
-[Nicola] Yeah.
229
00:08:06,100 --> 00:08:07,800
One minute on jerk chicken.
230
00:08:07,800 --> 00:08:09,600
The jerk chicken is insane.
231
00:08:09,600 --> 00:08:12,667
It's a complex blend
of spices.
232
00:08:12,667 --> 00:08:15,767
With the mac and cheese,
I can see why it's won
so many awards.
233
00:08:16,567 --> 00:08:17,567
Walk us through this, Chef.
234
00:08:17,567 --> 00:08:19,400
We're going to start off
with the brine.
235
00:08:19,400 --> 00:08:25,400
Salt, sugar, oranges, lemons,
habaneros, garlic, bay leaves,
236
00:08:25,400 --> 00:08:27,467
fresh thyme and peppercorn.
237
00:08:27,467 --> 00:08:29,000
There you go.
238
00:08:29,000 --> 00:08:30,867
[Nicola]
We're gonna add our chicken.
239
00:08:30,867 --> 00:08:32,567
I'll save you.
240
00:08:32,567 --> 00:08:33,800
[Guy] You're a brave man.
241
00:08:33,800 --> 00:08:36,200
How many pounds of chicken
are we going through
a week here?
242
00:08:36,200 --> 00:08:37,400
[Nicola] Almost 1,000.
243
00:08:37,400 --> 00:08:39,066
-A thousand pounds of jerk?
-Yeah.
244
00:08:39,600 --> 00:08:41,166
Let's get into the marinade.
245
00:08:41,166 --> 00:08:45,767
Green bell pepper, red pepper,
garlic, habanero.
246
00:08:45,767 --> 00:08:48,867
-A bunch of thyme.
-[Nicola] Green onion,
white onion,
247
00:08:48,867 --> 00:08:50,000
vegetable oil.
248
00:08:50,000 --> 00:08:51,300
[Guy] What temp? How long?
249
00:08:51,300 --> 00:08:54,166
[Nicola] 400 degrees
for about 20 minutes.
250
00:08:54,166 --> 00:08:55,367
Got it.
251
00:08:56,367 --> 00:08:59,467
[Nicola]
So next, we're gonna take
our roasted veggies
252
00:08:59,467 --> 00:09:01,266
to make our jerk marinade.
253
00:09:01,266 --> 00:09:04,367
Fresh thyme, brown sugar,
black peppercorns.
254
00:09:04,367 --> 00:09:05,800
[Guy] Canola.
255
00:09:05,800 --> 00:09:08,467
-Red wine.
-[Nicola] Red wine vinegar,
molasses.
256
00:09:08,467 --> 00:09:09,767
It's like oil in Texas.
257
00:09:09,767 --> 00:09:12,000
[Nicola]
Orange and lemon peels.
258
00:09:12,000 --> 00:09:13,800
-Habaneros.
-[Bruce trills]
259
00:09:13,800 --> 00:09:14,967
[Nicola] Ginger.
260
00:09:16,600 --> 00:09:17,767
Flavortown that way.
261
00:09:17,767 --> 00:09:20,500
Did you just hear "Flavortown"
drop from the man?
262
00:09:20,500 --> 00:09:22,166
[Nicola] Salt and pepper.
263
00:09:24,166 --> 00:09:25,867
Whoo!
264
00:09:25,867 --> 00:09:27,166
All right. So rub this in,
265
00:09:27,166 --> 00:09:29,867
-and then go
for another 24 hours.
-[Nicola] Yes.
266
00:09:29,867 --> 00:09:31,166
This is not fast food.
267
00:09:31,166 --> 00:09:33,000
-[Guy] Going to the grill?
-[Nicola] Yes.
268
00:09:33,000 --> 00:09:34,934
For about 20 to 25 minutes.
269
00:09:36,266 --> 00:09:37,300
All right.
270
00:09:37,300 --> 00:09:40,367
Next, we're going to make
our housemade seasoning.
271
00:09:40,367 --> 00:09:46,100
Granulated garlic,
salt, black pepper
and granulated onion.
272
00:09:46,100 --> 00:09:49,667
-Okay.
-It ties into our jerk
barbecue sauce.
273
00:09:49,667 --> 00:09:53,100
Premade barbecue sauce,
pineapple juice,
274
00:09:53,100 --> 00:09:56,967
jerk marinade, brown sugar
and house seasoning.
275
00:09:58,600 --> 00:10:00,000
All right, let's make
some mac and cheese.
276
00:10:00,000 --> 00:10:02,800
[Nicola] Pour down
some margarine, onions,
277
00:10:02,800 --> 00:10:06,000
-heavy cream, half and half
and whole milk.
-Got it.
278
00:10:06,000 --> 00:10:09,266
[Nicola] We let this heat,
but not to boiling.
279
00:10:09,266 --> 00:10:11,667
-Okay. What do we do next?
-[Nicola] We're gonna add in
our cheddar,
280
00:10:11,667 --> 00:10:13,867
mozzarella and Colby.
281
00:10:13,867 --> 00:10:15,066
Colby-Jack. Got it.
282
00:10:15,066 --> 00:10:18,166
We're gonna
fold in the noodles,
all-purpose seasoning.
283
00:10:18,166 --> 00:10:19,767
A little salt, pepper.
284
00:10:19,767 --> 00:10:21,467
[Guy] All right, so this is
gonna go in the hot pan,
285
00:10:21,467 --> 00:10:23,166
more cheese on top of it.
286
00:10:23,166 --> 00:10:25,600
[Nicola] And cook it
under the salamander.
287
00:10:25,600 --> 00:10:26,900
Let's eat.
288
00:10:26,900 --> 00:10:28,967
-What's in the fries?
-[Nicola] Garam masala,
289
00:10:28,967 --> 00:10:31,300
turmeric, sugar,
salt and pepper.
290
00:10:31,300 --> 00:10:33,166
[Guy]
That's a normal portion
of mac and cheese?
291
00:10:33,166 --> 00:10:34,767
This is our shareable portion.
292
00:10:34,767 --> 00:10:35,867
[Guy] Look at this.
293
00:10:35,867 --> 00:10:37,567
-Hang on a second.
-[Bruce] Wow.
294
00:10:37,567 --> 00:10:38,767
[Guy] Wing, thigh
or drumstick guy?
295
00:10:38,767 --> 00:10:40,567
-I'm a thigh guy.
-[Guy] I'm a thigh guy.
296
00:10:40,567 --> 00:10:41,734
Wow, that is gorgeous.
297
00:10:47,567 --> 00:10:50,200
Mamma mia!
How do you say that
in Jamaican?
298
00:10:50,200 --> 00:10:51,333
Your technique is great.
299
00:10:52,767 --> 00:10:55,333
-Oh, man.
-[Guy] The barbecue sauce
is spot on.
300
00:10:56,300 --> 00:11:00,500
You put enough char on this,
you get the smokiness.
301
00:11:00,500 --> 00:11:04,367
There's great depth of flavor
all the way through this,
great spice.
302
00:11:04,367 --> 00:11:07,367
-Not too much.
-Oh, it's good.
303
00:11:07,367 --> 00:11:08,867
I was gonna agree with that.
304
00:11:08,867 --> 00:11:10,400
Plating jerk chicken, Chef.
305
00:11:10,400 --> 00:11:13,700
It has this, like,
barbecue whiskey taste to it.
306
00:11:13,700 --> 00:11:16,667
The flavors are so bold
in the mac and cheese.
Ah, so good.
307
00:11:16,667 --> 00:11:19,166
-Like Grandma.
-[Nicola] Working on
the pork sandwich.
308
00:11:19,166 --> 00:11:23,100
-When they first started out,
they were in a smaller shack.
-Lines out the door.
309
00:11:23,100 --> 00:11:25,200
[customer] They made itto this location here.
310
00:11:25,200 --> 00:11:27,400
It's still the same food,
just inside.
311
00:11:27,400 --> 00:11:29,100
-Are you still hungry?
-Oh, yeah.
312
00:11:29,100 --> 00:11:30,266
We're hanging out
at the Jerk Shack.
313
00:11:30,266 --> 00:11:31,567
We'll see you in a bit.
314
00:11:34,567 --> 00:11:35,967
-So, let's- Let's understand
this where it starts from.
-Okay.
315
00:11:35,967 --> 00:11:39,400
-One, the smile is amazing.
-Thank you.
316
00:11:39,400 --> 00:11:41,934
-I was talking about Bruce's,
but that's-- Yours, too.
-Aw.
317
00:11:44,300 --> 00:11:46,200
Welcome back, Triple D.
Hanging out with
my buddy, Bruce.
318
00:11:46,200 --> 00:11:48,266
We have cruised into
the Jerk Shack.
319
00:11:48,266 --> 00:11:50,000
And we've got
the one and only Chef Nicola.
320
00:11:50,000 --> 00:11:53,467
Vegetarian curry,
collard greens,
jerk egg rolls.
321
00:11:53,467 --> 00:11:54,600
[customer] Seeing her do this
322
00:11:54,600 --> 00:11:56,266
and seeing this
come to fruition
has been amazing.
323
00:11:56,266 --> 00:11:58,100
It's always made with love.
324
00:11:58,100 --> 00:12:00,266
Rundown shrimp coming up.
325
00:12:00,266 --> 00:12:02,767
The rundown shrimp is amazing.
326
00:12:02,767 --> 00:12:06,100
The shrimp
with the different
spices and herbs.
327
00:12:06,100 --> 00:12:08,100
That's one of
my favorite things
on the menu.
328
00:12:08,100 --> 00:12:10,200
Rundown is not just
your name for this.
329
00:12:10,200 --> 00:12:12,266
-This is actually
a traditional dish.
-Yeah.
330
00:12:12,266 --> 00:12:14,767
Traditionally madewith mackerel.
331
00:12:14,767 --> 00:12:17,567
I switched it to shrimp.
It's a huge hit here.
332
00:12:17,567 --> 00:12:19,100
We're gonna make
the red pepper coulis.
333
00:12:19,100 --> 00:12:22,367
Char off our peppers,
garlic, already peeled,
334
00:12:22,367 --> 00:12:25,767
green onion, vegetable oil,
some white onion,
335
00:12:25,767 --> 00:12:28,200
our house seasoning
and some water.
336
00:12:28,200 --> 00:12:30,133
[Guy] Okay.
337
00:12:31,467 --> 00:12:34,100
-I love it. Okay.
What do we do next?
-Rice and peas.
338
00:12:34,100 --> 00:12:38,467
Veggie oil, green onion,
habaneros, minced garlic.
339
00:12:38,467 --> 00:12:40,567
-Veggie stock in.
-[Nicola] Coconut milk.
340
00:12:40,567 --> 00:12:41,567
-All spice.
-Okay.
341
00:12:41,567 --> 00:12:44,867
This is not normal
peas and rice, by the way.
342
00:12:44,867 --> 00:12:49,266
Peppercorn, thyme, bay leaves,
our housemade seasoning,
343
00:12:49,266 --> 00:12:52,934
pigeon peas, rice,
and cook it down
a stovetop.
344
00:12:53,867 --> 00:12:55,100
Let's cook the shrimp.
345
00:12:55,100 --> 00:12:57,667
[Nicola]
So we're gonna start off
with some achiote oil.
346
00:12:57,667 --> 00:12:59,867
-[Guy] Great color.
-[Nicola] Onions and peppers.
347
00:12:59,867 --> 00:13:01,467
Those are beautiful shrimp.
348
00:13:01,467 --> 00:13:03,367
I love that
you're leaving the tail on.
349
00:13:03,367 --> 00:13:05,867
-[Nicola] Crushed garlic.
-[Guy] Our coulis.
350
00:13:05,867 --> 00:13:06,900
[Nicola] Coconut milk.
351
00:13:06,900 --> 00:13:08,667
I know why they call it
rundown shrimp
352
00:13:08,667 --> 00:13:11,133
-because you want
to run down and get some.
-Run down and get some.
353
00:13:11,967 --> 00:13:13,667
[Nicola] Butter, thyme.
354
00:13:13,667 --> 00:13:15,467
Our house seasoning.
355
00:13:15,467 --> 00:13:17,266
-Veggie stock.
-Got it.
356
00:13:17,266 --> 00:13:20,467
[Nicola] Next we're gonna make
sauteed cabbage and carrots.
357
00:13:20,467 --> 00:13:23,367
Margarine, shredded cabbage
and carrots.
358
00:13:23,367 --> 00:13:26,867
Saute the vegetables down
with our housemade seasoning.
359
00:13:26,867 --> 00:13:29,100
-Let's eat.
-[Nicola] Rice.
360
00:13:29,100 --> 00:13:33,767
Sauteed cabbage,
rundown shrimp, green onions.
361
00:13:33,767 --> 00:13:35,367
-Beautiful, huh?
-Oh, man.
362
00:13:40,467 --> 00:13:44,400
Bruce. I don't know
if it's a blessing
or a curse.
363
00:13:44,400 --> 00:13:45,567
This could expand
the waistline.
364
00:13:45,567 --> 00:13:47,266
It's not a curse at all.
I have willpower.
365
00:13:47,266 --> 00:13:49,000
Good, I don't.
366
00:13:49,000 --> 00:13:50,600
Yes, you do.
You're looking gorgeous.
367
00:13:50,600 --> 00:13:52,000
I just had my hair done.
368
00:13:52,000 --> 00:13:53,200
It's not overly spicy.
369
00:13:53,200 --> 00:13:55,467
You get that nice
rolling heat in the back.
370
00:13:55,467 --> 00:13:59,266
The shrimp
is springy and snappy,
perfectly cooked.
371
00:13:59,266 --> 00:14:01,800
The veggies
have got a little bit
of caramelization to them,
372
00:14:01,800 --> 00:14:03,867
-but still you do get--
-Fresh crunch.
373
00:14:03,867 --> 00:14:06,166
-It really comes together.
-Fantastic.
374
00:14:06,166 --> 00:14:08,600
I got a rundown shrimp
for you over here.
375
00:14:08,600 --> 00:14:10,467
Great flavor, great texture.
376
00:14:10,467 --> 00:14:12,567
The shrimpis cooked to perfection.
377
00:14:12,567 --> 00:14:14,166
You got the heat
from the shrimp,
378
00:14:14,166 --> 00:14:16,300
and then you have, like,
the coolness from the cabbage,
379
00:14:16,300 --> 00:14:18,166
so it reallybalances out the plate.
380
00:14:18,166 --> 00:14:19,300
It's amazing.
381
00:14:19,300 --> 00:14:21,100
-[Guy] Have you
ever been to Jamaica?
-No.
382
00:14:21,100 --> 00:14:22,467
-No, I have not.
-This is about as close
383
00:14:22,467 --> 00:14:24,634
-as you're gonna get.
-Yeah.
384
00:14:25,000 --> 00:14:26,100
Fries ready.
385
00:14:26,100 --> 00:14:28,266
This is a place I'd definitely
go out of my way for.
386
00:14:28,266 --> 00:14:32,100
It's a package deal,
your smile and your energy,
the story.
387
00:14:32,100 --> 00:14:34,066
And you cook like
you're cooking for your family
388
00:14:34,066 --> 00:14:35,166
-sitting at the table.
-Yes.
389
00:14:35,166 --> 00:14:36,767
-It's all of it.
-[Nicola] Thank you.
390
00:14:36,767 --> 00:14:38,033
[Guy] You're awesome.
391
00:14:39,000 --> 00:14:42,467
Coming up,a funky seafood spotin Brunswick, Georgia...
392
00:14:42,467 --> 00:14:44,767
This guy has his own party
going on in this place.
393
00:14:44,767 --> 00:14:47,300
...cooking up crazycrusted catfish.
394
00:14:47,300 --> 00:14:49,166
You do not lie.
It is crunchy, crunchy.
395
00:14:49,166 --> 00:14:52,166
And reeling inrighteous fisherman's stew.
396
00:14:52,166 --> 00:14:54,166
I'm eating it like
it's nobody's business.
397
00:15:00,100 --> 00:15:02,000
I'm here
in Brunswick, Georgia,
to check out a joint
398
00:15:02,000 --> 00:15:03,467
that's gotan interesting story.
399
00:15:03,467 --> 00:15:06,200
A restaurant guy,who's a guestat this restaurant,
400
00:15:06,200 --> 00:15:08,667
loves to come in here,ends up buying it fromthe chef that owns it.
401
00:15:08,667 --> 00:15:10,100
Well, it's gotan eclectic menu.
402
00:15:10,100 --> 00:15:11,800
It's, kind of,all over the board.
403
00:15:11,800 --> 00:15:14,166
This is Indigo Coastal Shanty.
404
00:15:15,000 --> 00:15:16,767
-One meatloaf plate.
-[man] Heard.
405
00:15:16,767 --> 00:15:18,867
It's different than
any other restaurant in town.
406
00:15:18,867 --> 00:15:20,100
Charleston saute.
407
00:15:20,100 --> 00:15:21,667
Just the unique spin
408
00:15:21,667 --> 00:15:25,200
that they put
on these basic recipes,
it's just amazing.
409
00:15:25,200 --> 00:15:27,567
[Guy] That twist comesfrom Chef Judah Lynch,
410
00:15:27,567 --> 00:15:30,033
and even he has troublepinning down the menu.
411
00:15:30,767 --> 00:15:33,367
The food is, kind of,
a blend of anything.
412
00:15:33,367 --> 00:15:34,567
There's no boundaries.
413
00:15:34,567 --> 00:15:35,900
We're not pigeonholedto Southern food
414
00:15:35,900 --> 00:15:38,400
or some kind of, you know,
specific type of cooking.
415
00:15:38,400 --> 00:15:41,900
Judah's been
a great proprietor of Indigo
since he's taken it over.
416
00:15:41,900 --> 00:15:43,166
He's updated the menu
a little bit,
417
00:15:43,166 --> 00:15:44,567
kept some ofthe diehard items,
418
00:15:44,567 --> 00:15:46,367
like the sesame fried catfish.
419
00:15:46,367 --> 00:15:48,100
Sesame crusted catfish,
two times.
420
00:15:48,100 --> 00:15:50,567
[customer] It hasthis crunchy coating
421
00:15:50,567 --> 00:15:53,100
and really,
really soft interior.
422
00:15:53,100 --> 00:15:55,867
And then
they're kind of famous for
their tartar sauce as well.
423
00:15:55,867 --> 00:15:57,000
What are we
starting with, Chef?
424
00:15:57,000 --> 00:15:58,400
[Judah] We're gonna start
with our plum miso sauce,
425
00:15:58,400 --> 00:16:00,800
-which goes with
the sesame-crusted catfish.
-Okay.
426
00:16:00,800 --> 00:16:06,667
Oil, fresh garlic, soy sauce,
red wine, hoisin sauce,
orange juice.
427
00:16:06,667 --> 00:16:07,867
-[Guy] Concentrate?
-[Judah] Concentrate.
428
00:16:07,867 --> 00:16:09,667
Focus. Honey.
429
00:16:09,667 --> 00:16:13,567
The blonde miso paste,
lemon juice, dried plums.
430
00:16:13,567 --> 00:16:15,667
-I like this.
-Dried cranberries.
431
00:16:15,667 --> 00:16:16,800
Five-spice powder.
432
00:16:16,800 --> 00:16:18,300
-[Guy] And some water.
-[Judah] And some water.
433
00:16:18,300 --> 00:16:20,767
[Guy] All right,
so let this simmer down,
and then immersion blender?
434
00:16:20,767 --> 00:16:22,400
-[Judah] That's it. Yeah.
-[Guy] All right, Chef.
435
00:16:22,400 --> 00:16:24,467
We're gonna make
our spiked tartar sauce
that we put a little--
436
00:16:24,467 --> 00:16:26,066
-Spiked tartar sauce?
-That's right.
437
00:16:26,066 --> 00:16:27,867
[Guy] With the plum...
438
00:16:27,867 --> 00:16:29,500
-Miso sauce.
-Miso sauce.
439
00:16:29,500 --> 00:16:31,967
-Uh-huh.
-With the sesame catfish.
440
00:16:31,967 --> 00:16:33,700
That's right. [chuckles]
441
00:16:33,700 --> 00:16:34,700
Okay.
442
00:16:34,700 --> 00:16:38,867
Diced onions, dill pickles,
jalapenos, capers.
443
00:16:38,867 --> 00:16:39,967
We're gonna pulse this up.
444
00:16:39,967 --> 00:16:42,867
So, in here,
mayonnaise, lemon juice.
445
00:16:42,867 --> 00:16:44,266
And the whole-grain mustard.
446
00:16:44,266 --> 00:16:46,967
-Yeah, that's not grandma's
tartar sauce right there.
-Nope.
447
00:16:46,967 --> 00:16:48,634
-Next up.
-Splash sauce.
448
00:16:48,800 --> 00:16:50,266
Our what?
449
00:16:50,266 --> 00:16:52,266
We call it a splash
'cause we put a little
splash of it
450
00:16:52,266 --> 00:16:53,867
on a lot of different stuff.
451
00:16:53,867 --> 00:16:57,166
-But this is a, uh, ginger--
-This guy has his own party
going on in this place.
452
00:16:57,166 --> 00:16:59,066
[Judah] Start with
a rice wine vinegar,
453
00:16:59,066 --> 00:17:02,700
sesame oil, orange juice,
our fresh ginger,
454
00:17:02,700 --> 00:17:07,400
fresh garlic,
sriracha, soy sauce,
some vegetable oil.
455
00:17:07,400 --> 00:17:09,066
We're gonna blend it up.
456
00:17:09,066 --> 00:17:10,700
So this is gonna go
on our slaw.
457
00:17:10,700 --> 00:17:12,767
-[Guy] All right, brother.
-So now we're gonna
make our dredge
458
00:17:12,767 --> 00:17:14,567
-for the
sesame-crusted catfish.
-Okay.
459
00:17:14,567 --> 00:17:18,500
Flour, panko bread crumbs,
black and white sesame seeds,
460
00:17:18,500 --> 00:17:21,367
a little cayenne pepper
and salt and pepper.
461
00:17:21,367 --> 00:17:22,567
And I'm gonna mix that up.
462
00:17:22,567 --> 00:17:25,367
Egg wash.
Try not to sling it on you.
463
00:17:25,367 --> 00:17:26,667
[Guy]
Yeah, I'd appreciate that.
464
00:17:28,100 --> 00:17:29,367
Give it a fry,
and that's all she wrote.
465
00:17:29,367 --> 00:17:30,367
[Judah] Give it a fry,
and that's it.
466
00:17:30,367 --> 00:17:32,400
Put a little splash sauce
on the rice.
467
00:17:32,400 --> 00:17:36,500
Plum miso sauce,
coleslaw, and our fish.
468
00:17:36,500 --> 00:17:39,066
Well, cilantro,
some sesame seeds.
469
00:17:39,066 --> 00:17:40,867
And then
just this on the side.
470
00:17:40,867 --> 00:17:42,166
[Judah] That's right.
471
00:17:43,667 --> 00:17:45,200
When you say
that you're putting
472
00:17:45,200 --> 00:17:47,867
some sesame crust
on this thing,
you do not lie.
473
00:17:47,867 --> 00:17:49,166
It is crunchy, crunchy.
474
00:17:50,467 --> 00:17:53,000
The dried plum
plays great into that.
475
00:17:53,000 --> 00:17:54,066
Slaw is great.
476
00:17:55,266 --> 00:17:56,567
That's tartar gone wild.
477
00:17:56,567 --> 00:17:59,166
I mean, I just gotta keep
moving the plate around
478
00:17:59,166 --> 00:18:00,934
because I keep
digging into flavors.
479
00:18:01,967 --> 00:18:03,266
Dynamite.
480
00:18:03,266 --> 00:18:05,166
The sesame-crusted catfish.
481
00:18:05,166 --> 00:18:07,967
I have the catfish
every single time
I come here.
482
00:18:07,967 --> 00:18:11,000
You have to havetartar sauce, miso sauce,
483
00:18:11,000 --> 00:18:13,500
your catfish bite,and then it's perfect.
484
00:18:13,500 --> 00:18:17,000
-It all works.
-We have loved the food
since day one.
485
00:18:17,000 --> 00:18:19,367
Uh, what was the building
before it was the Shanty?
486
00:18:19,367 --> 00:18:22,166
It was a bunker
for the military base
down here.
487
00:18:22,166 --> 00:18:25,200
-Oh, bunker.
-Really not much changed
on the interior.
488
00:18:25,200 --> 00:18:26,767
It's still a shanty.
489
00:18:26,767 --> 00:18:28,800
-It's a funky little
bomb shelter.
-It is.
490
00:18:28,800 --> 00:18:30,867
I mean, it is--
How tall are you, sir?
491
00:18:30,867 --> 00:18:33,100
-6'2".
-So you barely get in here?
492
00:18:33,100 --> 00:18:34,166
-Yeah.
-But it's worth it.
493
00:18:34,166 --> 00:18:35,900
-It is.
-What's your favorite thing
on the menu?
494
00:18:35,900 --> 00:18:37,467
Fisherman's Bowl.
495
00:18:37,467 --> 00:18:39,467
Robin,
Fisherman's Bowl, two times.
496
00:18:39,467 --> 00:18:41,767
The Fisherman's Bowl,
the two main ingredients
really are
497
00:18:41,767 --> 00:18:43,100
the freshly-caughtGeorgia shrimp
498
00:18:43,100 --> 00:18:45,767
and whateverthe fresh catchof the day is.
499
00:18:45,767 --> 00:18:47,000
Every bite is perfect bite.
500
00:18:47,000 --> 00:18:48,000
What's the next dish, Chef?
501
00:18:48,000 --> 00:18:50,100
Uh, this is our
rose-red pepper coulis,
502
00:18:50,100 --> 00:18:53,266
which goes into
our Mediterranean
fisherman's balls.
503
00:18:53,266 --> 00:18:55,166
-Got it.
-[Judah] Let's start
with olive oil,
504
00:18:55,166 --> 00:18:57,867
diced onions,
salt, fresh garlic,
505
00:18:57,867 --> 00:19:02,567
fennel seed,
oregano, black pepper
and some balsamic vinegar.
506
00:19:02,567 --> 00:19:04,266
Roasted red peppers.
507
00:19:04,266 --> 00:19:07,266
When this cooks down,
then we'll emulsify it
with the olive oil?
508
00:19:07,266 --> 00:19:08,233
[Judah] That's right.
509
00:19:08,233 --> 00:19:11,166
-So next up, we're doing
our fennel sauce.
-Okay.
510
00:19:11,166 --> 00:19:13,367
[Judah] Olive oil,
sliced white onion.
511
00:19:13,367 --> 00:19:16,200
Salt. Sweat that.
Got it. Some fennel.
512
00:19:16,200 --> 00:19:18,500
[Judah] Fresh garlic,
crushed red pepper,
513
00:19:18,500 --> 00:19:22,567
a little thyme, black pepper,
bay leaves, orange juice.
514
00:19:22,567 --> 00:19:25,900
Our roasted red pepper sauce,
blended plum tomatoes,
515
00:19:25,900 --> 00:19:28,667
white wine
and a little clam base.
516
00:19:28,667 --> 00:19:31,100
What miniscule amount
of this is this?
517
00:19:31,100 --> 00:19:32,967
[Judah] Star anise.
And then a little water.
518
00:19:32,967 --> 00:19:35,266
All right, the seafood.
How are we gonna prepare that?
519
00:19:35,266 --> 00:19:38,467
[Judah] We're gonna
saute Georgia shrimp
and fresh mahi,
520
00:19:38,467 --> 00:19:40,467
and then we'll add the broth
to the top of that.
521
00:19:40,467 --> 00:19:42,467
That will be served
over couscous,
522
00:19:42,467 --> 00:19:45,300
with a little crumble
of feta cheese and parsley.
523
00:19:45,300 --> 00:19:47,166
-Cheese and fish?
-That's right.
524
00:19:53,467 --> 00:19:55,233
That's good broth.
I'll give you that much.
525
00:19:56,767 --> 00:19:59,100
Well, I like that
little bit of couscous
at the bottom there.
526
00:19:59,100 --> 00:20:02,500
As unconventional
as some of this is,
it's delicious.
527
00:20:02,500 --> 00:20:06,600
I mean, I'm eating it
like it's nobody's business.
528
00:20:06,600 --> 00:20:09,467
It's got a ton of flavor.
The shrimp is great.
529
00:20:09,467 --> 00:20:11,367
-The feta is refreshing.
-Yeah.
530
00:20:11,367 --> 00:20:13,700
Nice salty brininess
that comes about.
531
00:20:13,700 --> 00:20:16,166
This is the kind of dish that
you would come back for.
532
00:20:16,767 --> 00:20:17,800
A Fisherman's Bowl.
533
00:20:17,800 --> 00:20:19,867
The broth is very deep,
it's very rich.
534
00:20:19,867 --> 00:20:23,066
The flavors of it enhance
the local fish so well.
535
00:20:23,066 --> 00:20:25,166
Juliano,
runner, please.
536
00:20:25,166 --> 00:20:27,667
-What else
should I try on the menu?
-Everything.
537
00:20:27,667 --> 00:20:29,467
[customer]
It's the easiest placeto take someone
538
00:20:29,467 --> 00:20:31,066
because you know
they're going to love it.
539
00:20:31,066 --> 00:20:33,300
It's delicious. I'd come back
for that every day.
540
00:20:33,300 --> 00:20:34,634
-I appreciate that.
Thank you.
-Well done.
541
00:20:37,300 --> 00:20:40,166
So was that another righteous
road trip or what?
542
00:20:40,166 --> 00:20:41,266
But don't you worry,
543
00:20:41,266 --> 00:20:44,100
we got plenty more joints
to find all over this country.
544
00:20:44,100 --> 00:20:48,500
I'll be looking for you
next week on Diners,Drive-Ins and Dives.
545
00:20:48,500 --> 00:20:50,300
-Bandit cake.
-Bandit cake.
546
00:20:50,300 --> 00:20:52,000
-Bandit cake.
-Bandit.
547
00:20:52,000 --> 00:20:54,166
-Panda cake.
-Like a bandit.
Yeah, exactly.
548
00:20:54,166 --> 00:20:55,467
-Bandit cake.
-Not panda.
549
00:20:55,467 --> 00:20:57,066
I don't know.
550
00:20:57,066 --> 00:20:59,967
-You don't have
pandas in Poland.
-Why did you do it like that?
41436
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