All language subtitles for Diners.Drive-Ins.and.Dives.S48E12.1080p.WEB.h264-FREQUENCY[EZTVx.to]

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

looking for America's
greatest Diners, Drive-in
and Dives!

-[upbeat instrumental
rock music playing]
-[Guy] This trip...

We both have tickets
to Flavor Town.

...things are
getting sticky...

You should have thought
about putting some caramel
on the bottom.

...spicy...

Ooh... Yahtzee!

...and sweet.

I am gonna be
so loaded up on sugar,

I'm gonna push the car
down the street here.

Like with sizzling Sichuan
specialties in San Antonio...

I'm hyperventilating.

I'm trying to eat it so fast.

...green chili pizza
in Boulder...

You got some
big, big flavors.

...and the Bomb
bakery in Georgia...

It is amazing
and inspiring.

...making dessert
the main course.

I hope you're having
a great time watching me
eat a doughnut.

That was great!

That's all right here,
right now on Triple-D!

[opening theme music playing]

So I'm here
on St. Simons Island, Georgia.

I've been here
a bunch of times.

You're talking about
a great destination for food,

a cool place to come
and vacate with the family.

But today is not
like a normal visit.

No, today is a first.

You see, I'm not
a big desert person.

So today,
when I say it's a first,

I'm going to a place

and all they do
is make desserts.

But I hear
it's like taking a trip

right into grandma's kitchen.

This is Dulce Dough.

Cathead's out!

It is fabulous.

Chocolate donut.

I love donuts.

A doughnut shop
is not doing it justice.

Brioche buns ready.

This is the heart
of St. Simon's.

The hot spot?

Look at Ryanne back there.

She's what brings it
all together.

[Guy] And Ryanne Carrier
isn't just baking up
her A-game.

She's also channeling
a bit of nostalgia.

This is an homage
to my grandmother.

This reminds me
of my grandma's house.

-Yeah.
-I'm excited.

So, what are we
gonna make?

We're gonna make
Baba au Rhum.

Rum syrup going down
on the Baba au Rhum.

[man] Baba au Rhum
is an amazing pastry.

It really tastes
like a island vacation.

So what are we making first?

Okay, so first we're gonna
start with our brioche dough.

-Milk...
-[Guy] Yeast...

[Ryanne] ...eggs...

Ooh, egg drop!

[Ryanne] ...sugar, vanilla,

all-purpose flour
and salt.

Whoa! You turned on
the transformer.

[Ryanne] Yes!

We're gonna start adding
two pounds of butter

about every 10 minutes
for about an hour and a half.

Once this is done...

-[Ryanne] ...let it
rest overnight.
-All right.

So now we're going to put
the dough through
the sheeter,

dropping it by
five centimeters
each time.

Now we're going
to punch our dough.

We let them rest overnight.

[Guy] They'll go
to the proofer.

Once they're done
in the proofer,
into the fryer.

[Ryanne] Yep.

And now you bring out
the Harry Potter sticks.

[Ryanne] Our magic wand.

Flip them several times.

Look at you go!

And the glaze has to go on
when they're hot.

-Yes.
-What's in the glaze?
Walk me through it.

Brown and granulated sugar,
cinnamon stick.

Cloves and cardamom.

Two different kinds of rum.
White rum and an aged rum.

We let it come up.

We flame it,
burn the rum off.

Add our water, vanilla bean,
homemade apricot jam.

-And then strain?
-Mm-hmm. Let them cool.

Then we're gonna fill them
with a caramelized
pineapple jam.

Fresh pineapple,
sugar, lime juice, salt.

-Now you're gonna
macerate with your hands?
-Yep.

Cook this until the sugars
start to caramelize.

Blend it.

-[Guy] You emulsify
the butter into it?
-Yes.

-Okay.
-Exactly.

We're making
our dulce pastry cream.

Corn starch, sugar.
Grind down all of those
dry ingredients.

Add our milk, yolks,
vanilla paste.

-Set the time for 16 minutes
and 30 seconds
-[Guy] Really?

One eighty-five.

Once that's done,
add our bloomed gelatin
and our butter.

-Got it.
-And then we're gonna add
a roasted white chocolate.

-It's like a little nutty
and caramel-y.
-Caramel-y.

[Ryanne] Add our mix
and stir it to melt
the chocolate.

Cool it down.

Fold in whipped cream
to make it a diplomat.

-Once it's a diplomat...
-Mm-hmm.

-...we're ready to go?
-Yes.

[Ryanne] Punch holes
in the dough.

-Caramelized pineapple jam.
-[Guy] Pipe it right in.

This is the dulce
pastry cream.

-That's how much
goes on there?
-Mm-hmm!

[Ryanne] Pineapple jam.

You'll kill me.

So you can cut it in half.
That's not bad.

-They can look at it?
-Oh, yeah.

I hope you're having
a great time watching me
eat a donut.

Oh, that's really good.

The caramelization
of the rum, spot on.

The dulce is great.

And I love this little caramel
sugar chocolate that
goes through it.

But it's the pineapple
that kind of ties
everything together.

That gives you
a little acidity.

-Delicious.
-Thank you.

[man] We have
the Baba au Rhum.

It was decadent.

[Guy] Can you
eat the whole thing?

Not size wise,
but sugar wise.

Yeah, it's not too sweet.

The pineapple jam,
you don't expect
with the cream,

and it's just delicious.

There's a lot
of flavor in it.

I agree.
And it doesn't matter
if I didn't agree.

You're too big to say,
"I don't agree."

You better agree.

Maple Bacon.

Have you ever been
to a place like this?

No. It's so beautiful
and cute and then
the food is so delicious.

It's a social place.

Like, I'm here a lot.

Are you the mayor
of this town?

-No, not even close.
-Not even close.

More pecan sticky buns!

The sticky bun
is fantastic.

Like crossing a sticky bun
with grandma's pecan pie.

You can't come down
to the south

and not have
a pecan sticky bun.

[Ryanne] We're gonna make
our brown sugar caramel.

-Corn syrup.
-Got it.

Brown sugar, white sugar,
a little water.

Let this rest
for about 15 minutes.

Turn it on at a low heat.

Add heavy cream,
hit it with some salt.

Whisk in butter,
strain it once it's finished.

Caramel's done.

-The same brioche dough...
-Yep.

...smear the butter
on with her hand.

[Ryanne] Then we'll add
our cinnamon sugar.

-Tuck it and roll it.
-Well, you just love
to work hard.

I do.

Roll it to make sure
it's even everywhere.

Cut it down.

We're gonna butter... paper.

This is the caramel
that we made.

Yep. Add our pecans.

Right where the buns
are gonna go.

[Ryanne] Two, four, six.

-So this goes in the proofer.
-[Guy] Proofer!

About an hour and a half.

And then
it will bake at what?

325F for about
25 minutes.

-They got huge.
-They got huge.

-Yeah. Portion them.
-Okay.

Whoa!

[Ryanne] There we go.

You should have thought
about putting some caramel
on the bottom.

[Ryanne] Finish it
with some butter.

This is how my mom
would serve it
when we were kids.

-[Guy] The cold butter
with the pecan roll...
-Mm-hmm?

The salt on the butter...

It's kind of like ice cream.

[Guy] Salty ice cream.

I am gonna be
so loaded up on sugar.

I'm gonna push the car
down the street here.

[Ryanne chuckles]

-That was great.
-Pecan sticky bun!

[girl] It's sticky
and not too sweet.

I just really like it.

[Ryanne] Quiche
for Sarah, ready.

From the decor
to the food,

it's just great
from start to finish.

When people come here
to be transported
to your grandma's kitchen,

they don't have the beginning
of the understanding

of the depth

of the culinary journey
that they're about to take.

It is amazing and inspiring.
You're awesome.

[Guy] Coming up,
a legit Chinese spot
in San Antonio...

Look at that!
Would you look at that?

...throwing their
Sichuan magic
on pork belly...

You know
I eat the whole thing.

...and firing up
some dynamite duck.

That is a flavor bomb
right there.

Is your sister--
Can she speak
as well as you?

I don't know.
She's four.

[crew laughing]

Ah! That was awesome.

I'm here on the northwest side
of San Antonio, Texas.

I love coming to this town.

I've been coming here
for a long time,
and you know what?

They've got almost every type
of food you can imagine.

It's really emerging
into that kind
of a food scene.

So I'm here to check out
this place.

It's a father
and daughter team,

and they're doing
Chinese food.

And I love Chinese food.

In particular, Sichuan.

This is the Sichuan House.

Oh, yeah, yeah.

This spot's legit.

Poached spicy beef,
table eight!

It's not your typical
Chinese restaurant.

I mean, this is not
egg rolls and dim sum and--

No. No lemon chicken,
for sure.

No-- [laughs]

We have the crispy,
spicy fish.

[Guy] Here, it's all
about Sichuan flavor.

A regional Chinese cuisine
father-daughter duo
Ye and Kristina Zhao

know a little something about.

You know,
in Sichuan cuisine,

there are 27 different
flavor profiles identified.

-Really?
-And there are
more than 5000 recipes

in the Sichuan repertoire.

-Does she sleep?
-Yes...

And are we
cooking together?

We are cooking together.

I don't know
if I can keep up.

-I have to warm up
for this one.
-All right.

Plating up another Dong Po!

The Dong is a cubic
pork belly in a sweet,
super savory sauce.

Absolutely phenomenal.

Let's get this going.

This is called the Dong.
Pork belly.

It's one of the dishes
that really put Sichuan House
on the map.

So this is the Godfather.

-[Kristina]
Start with the ginger,
-Ginger.

Green onions.
Cooking wine.

We put in our pork belly.

How long is it gonna simmer
in the water?

Maybe about
30 minutes or so.

And then we're going
to brush it with some
aged soy

-to give it some color.
-[Guy] Okay.

[Guy] And then we're going
to go into the fryer.

[Kristina] Yep.
Three to four minutes.

[Guy] Getting after it!

So then that gets done.
It comes out and it cools.

What are we making now?

[Kristina] The Dong Po sauce.

For our Dong, water first.

-Yellow cane sugar.
-[Guy] A lot of it.

[Guy] Easy now.

Simmer down.

[Kristina] Our garlic,
minced ginger, soy,
Chinese black vinegar.

-[Guy] Chicken base?
-White pepper.

Finished with some sesame oil.
20 minutes and we're done.

-That's the whole sauce?
-That's the whole sauce.

-[Guy] Okay.
-We'll portion
this pork belly.

And we got the nice,
crispy crackle. Got it.

Yep. Skin side down.

Ladle our
Dong Po sauce.

So this is gonna steam
for about four hours.

[Guy] Four hours?
In the sauce?

What do we serve it with?

Some baby bok choy.

We call this fei shui,
means flying in the water.

-So it's a very quick plant.
-[Guy] Okay.

I gotta tell you
that the purple and blue
in the hair is pretty money.

Thank you.
Get our pork belly.

Four hours that goes.

[Kristina] Dong po juice.

-[Guy] Cornstarch slurry.
-Uh-huh.

Our plate goes on top
like this.

[Guy] Okay.

[Kristina] Bok choy.
And this just goes over.

-Beautiful dish
-And it's ready to enjoy.

I can't get it
in my face fast enough.

Okay!

This is delicious.

I love the sweetness.

I love the soy.
I love the real good
ginger flavor,

the garlicky flavor,
the tenderness of the pork.

It's beautiful,
and it's not something
you see every day.

Wow.

You got the Dong.

[woman] The pork belly
is my favorite.

I'm breaking my fast
for this thing.

I used a spoon to cut it.

That's how tender it was.

The bok choy gives it that
vegetable balance.

[Guy] It's crazy!

It is crazy.

It's like fat goodness
in your mouth.

Are you a spokeswoman
for this spot?

Oh, my God. Well,
we eat here twice a week.

Garlicky cold noodles!

There's, like an all-around
variety of just flavors.

[Guy] And the famous
green beans.

Good, aren't they?

[Guy] Those green beans
are ridiculous.

-Oh!
-I love 'em.

When I first got here,
I didn't really understand
their menu that they had.

So I was like,
"You know what?

Surprise me.
Bring me something."

You renegade.

You're never gonna find
no place like this
anywhere else.

You know
I'll eat the whole thing.

But when we come back,
I know that the boss

is gonna take us
to a whole 'nother dish.

I've got our spicy
cumin quacker!

The duck has a kick to it.

You have the skin,
you have the bone,
so it's very flavorful.

See you in a second.
You want a bite?

-No? Okay, good.
-No.

-No, no.
-[laughs heartily]

[upbeat music playing]

Welcome back, Triple-D
in San Antonio, Texas,

going for Sichuan Chinese
at the Sichuan House.

This is a trip.

You're showing
some of the 5000 recipes

-in the 26 different styles
of Sichuan cooking.
-Yes.

-How was that?
-You got that right.

[Kristina] Twice cooked
pork belly!

You want to try
real Chinese food?
Come here first.

It is extraordinary.

Spicy cumin quacker!
Hands for service.

[man] The spicy
cumin quacker
is amazing.

The flavor that duck has
compared to a lot of other
meats out, of this world.

[Guy] Now, everybody knows
duck in Chinese food.

But this isn't Peking duck.

So we're gonna make
our spicy cumin quacker.

Quacker.

She really thinks
she's hysterical.

-What are we making?
-Our spice sachet.

Part of our aromatic broth.

Lemongrass, Chinese chilies.

-Sichuan peppercorn.
-Finally, my Mala.

-All right.
-[Kristina] Yeah.

-[Kristina] Some cloves,
star anise.
-Star anise.

Bay leaves, fennel...

-[Guy] Cardamom.
-And cinnamon bark.

-The sachet comes together.
-Water.

We're gonna add in
our caramel base.

This base has sugar and oil.

Ginger, green onions.

-Sachet.
-Sachet.

[Kristina] Chicken bouillon,
sugar, salt.

-How long is this gonna steep?
-Twenty minutes or so.

-Put the duck right in.
-[Guy] Just right in there.

[Kristina] The duck
steeps for 45 minutes.

That's not where
it's gonna stop.

No, we're gonna break it down,
chop it up.

Give it a flash fry.

We have to make
the Sichuan chili oil.

So that's one of our
fundamental cooking
ingredients for Sichuan.

-It's fun and it's mental.
-[bell dinging]

-It's fundamental.
-Yes.

We're gonna infuse
this oil first.

Extrapolating the flavors out.

Onion, ginger, green onions,
star anise, bay leaves,

a pinch of cloves,
cinnamon bark, fennel,
cardamom, Sichuan peppercorn.

We're gonna let it steep
30 minutes or so,

and then
I'm gonna strain it.

So we are going to use
two different types
of peppers.

This one is going to be
a Chinese chili.

This one's a Korean chili.

-Got it.
-This one is gonna
give you your heat.

This one gives you your color.

-Take our infused oil
and let that bloom.
-[Guy] Let it do its work.

-Wow. At least my eyes
aren't watering.
-Yeah.

Finish with sugar.

-[Guy] Okay.
-We're gonna hit it
with the baijiu.

[Guy] Whoo! Yahtzee!

-[Kristina] Whoo!
-There you go.

It got a little
exciting there.

[Kristina] We'll let it cool,
and then it'll be ready.

-[Guy] Okay.
-Turn the fire on.

-Vegetable oil.
-Garlic, ginger, onions,
red bell,

and then our duck.

-[Kristina] Soft
dried red chilies.
-A lot of cumin.

A little bit of a chicken
base, white pepper.

Make sure that
this gets evenly.

I'm so sad.
I miss you guys.

-[Guy] Shaoxing cooking wine.
-Shaoxing cooking wine.

-Cilantro.
-Peppercorn oil.

-Sesame.
-Chili oil.

[Kristina] Bring it
all together.

-A little bit of chili oil
in the air.
-Hot, hot, hot.

-Okay?
-Then we're
gonna plate up.

[Guy] Look at that!

Would you look at that?

That is a flavor bomb
right there.

This is gonna be your Mala
that you're wanting.

You can go to the Big Mala
or the Strip Mala.

Your mom
can drop you off
at the Mala.

Is that the Mala
that you're looking for?

Mm! I love the cumin.

I love the duck.

The chili oil is just...
beautiful and aromatic.

Very complex,
lots of flavor.

[gasping]

I'm hyperventilating.

I'm trying to eat it so fast.

It's delicious.

[Kristina] Two minutes
on the quacker!

Everything is very pronounced
as far as the flavors go.

The Mala effect
is the tingling
of the tongue.

It just expands your sensories
that you have.

You're like, "What's
going on in my mouth?"

Cold noodles going!

When you bring somebody
to a place like this,

you know
it's an experience.

[Guy] And I think
the experience

is part of the adventure
in food.

Your dad's
got to be super proud.

Both of these dishes,
things I've never had before.

And absolutely
would come back for it.

Watch out for this one.

-Coming up...
-Get funky.

[Guy] A Boulder pizza joint
going outside the bun...

There is no way
you could not
convince somebody

that's a cheeseburger pizza.

...and throwin' in
their Colorado spin.

I've had a lot of creative
pizzazz in my day.

This is up there.

[upbeat music playing]

All right, son,
before we go in here,
what do you like about pizza?

I mean, thin crust,
crispy, not too chewy.

How about the ingredients?

-Oh, high quality.
-[Guy] But creative.

It's gotta be fun.
It's gotta be kind of upbeat.

You know, we're having pizza,
having a good time.

We're in Boulder, Colorado,
and this is Barchetta.

I got a Ruby
going at table four.

JJ is the king
of non-traditional pizza.

They've got red pies,
green pies, white pies.

Papa Holly, watch your back.

There's a lot of great pizza
in Boulder, but there's
nothing like Barchetta.

[Guy] And nothing like
husband and wife Jesse Jensen
and Sydney Miller,

who when they got
into the pizza game,

teamed up as both
rookie and pro.

I actually had
zero kitchen experience

until we decided
to open up this place.

[Guy] How about yourself?

I've been making pizzas
17 years.

I like to have fun
and get funky with it.

-Get funky?
-Yeah, yeah.

Royale with cheese
for table two.

The Royale with cheese
is a super fun
Barchetta staple.

Hamburger, special sauce,
bubbled up
American cheese.

It's unbelievable.

All right, chef,
let's get into this.

[Jesse] It starts off
with a poolish warm water,

yeast, wheat flour,
rye flour.

-[Guy] Rye not?
-Right.

[Jesse] Mix that by hand.

Let it proof up.

Twelve to 18 hours-ish.

Once it's all risen,
we'll put it in
with the dough.

-[Guy] Poolish is done.
-So we'll add our water, ice.

Poolish in there.

And then we'll dump
our flour in.

-Five minutes. Let it rest.
-Salt and oil.

We'll do another
five minute mix

and then we'll do another
30 minute rest
before we shape it.

[Guy] What do we make next?

Burger sauce.

Mayonnaise, yellow mustard,

ketchup, pickles, white onion,
garlic powder, onion powder.

-[Guy] Black pepper.
-Pickle juice.

-That's done.
-This is our creamy
Parmesan dressing.

We're having a salad?

We have a whole section
of our menu called dippers.

-You know, for your crust.
-Like a party sauce.

-A good amount of mayo, Dijon.
-[Guy] Parmesan?

-Worcestershire sauce,.
-Yeah.

-Lemon zest.
-Garlic.

-Black pepper.
-Lemon juice. Water.

And angel tears.

White wine vinegar.
Then we're gonna mix up.

We build the pizza.

Look at these
throw-y little techniques.

What do you got
going on here,
Scooby-Doo?

-A little of this,
a little of that.
-A little something something?

[Jesse] Yeah.

Mozzarella, American cheese.

Beef patty.

Parmesan. Oil.

[Guy] This is rolling at 650?

Yeah, it takes
about three-four minutes.

-[Hunter] Look at that.
-White pie.

Here's the wide cutter.

[Guy] There's
a different cutter
for each pizza?

You know,
red pizzas, red cutter.

-Shredded lettuce.
-Shrettuce.

[Jesse] Burger sauce,

Fresh cracked pepper.

A little bit of raw onion
and finishing oil.

Royale with cheese.

There is no way
you could not
convince somebody

-that's a cheeseburger pizza.
-[Jesse] Mm-hmm.

And the meat going down
on the American cheese...

Genius move.

[Guy] I love the raw onion
and the lettuce.

The sauce.

Kind of my pie.

The Royale with cheese.

First bite, all nostalgia.

Really rich
but perfectly light.

It's great.

What's different about this
than most pizza joints?

It's just a fun atmosphere.

What was this before?

It looks like
an automotive shop.

[Jesse] It was, originally.

They really kept
the old wood
and the ceilings,

and they kept this opening
where the old garage
doors were.

They definitely put
their touch on it.

[Guy] What do you
normally get?

The Verde Verde
is a solid choice.

Verde going mid deck.

Verde Verde
is a Colorado classic.

It has Colorado chilies.

You know,
it's green chili done right.

What do we do now, chef?

Verde Verde,
we're gonna do green chili,
roasted pork, tomatillos.

White onion, jalapeno, garlic,
roasted Anaheim chilies.

Salt, pork.

Oh, you've got a lot
going on in here, pal.

Wow. I think you need
a bigger hotel pan.

And we're gonna hit it
with a little bit of water
as well.

[Guy] All right, so this
will roast overnight.

-[Jesse] See it
all fit in there.
-Barely.

Now we're gonna separate
the liquid from the pork.

We'll actually pull that
fat cap off, too.

-And we'll blend that in
with the chili, too.
-[Guy] Really?

-That I like.
-Yes.

[Hunter] It smells delicious.

[Guy] And is this pork used
just for the Verde Verde?

[Jesse] It is.

-What do we make next?
-The salsa verde.

[Jesse] Carrot tops,

-arugula, chili flake,
olive oil.
-[Guy] Salt and garlic.

And then we'll just make sure
that's nice and smooth.

Okay. Chef, we both have
tickets to Flavor Town.

[Jesse] I've always wanted
to go to Flavor Town.

You're driving
the bus right now.

Hell, yeah.

Green chili.
We'll spread
that out as our base.

Some mozzarella.
Yellow and white cheddar.

Pork. Parmesan.
Throw it in the oven.

-Yeah! Away!
-Away.

-[Jesse] And there she is.
-The weight loss pizza.

-[Jesse] Green cutter.
-[Hunter] Green, duh.

[Jesse] Salsa verde.

A little bit of chili flake,
parsley, a little
extra parmesan.

The Verde Verde.

So nice they named it twice.

-Look at that.
-This thing's sweating
like my buddy

that goes to hot yoga
five times a week.

I've had a lot of creative
pizzas in my day.

This is up there.

That tomatillo and green chili
is really nice.

Roasting that pork

and reconstituting it all
into the sauce,
and it's got great tang.

It's unctuous.

None of the sauces
overpower each other.

Or the pork.
They all work in sync.

But the vibrance
of the carrot tops
are really good,

being nice and fresh
and bright. Delicious.

Verde Verde pizza here for ya.

I love that
shredded pork on top.

It's definitely filling.
But the Verde Verde
sort of brightens it up.

It's just to die for.

Pizza's looking beautiful.

These are really
thoughtful pizzas

with really
thoughtful ingredients
and attention on every level.

[Guy] You got
some big, big flavors.

Makes this whole place
take a step from just being
your ordinary

-to being creative
and unique.
-Agree with you.

-Thank you.
-Fantastic.

-Need a box?
-Uh, grab that slicer.

-Yeah.
-Oh, look!

Was that a road trip or what?

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

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

This throwing style
is my favorite.

-We're in [indistinct]
-I don't know
exactly what the style.

And now he went
for a little toss in the air.

-It's like you're
wrestling a puppy.
-[chuckles] Wrestling a puppy.