All language subtitles for Diners.Drive-Ins.and.Dives.S49E04.1080p.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...

-Whoa!
-Whoa!

[Guy]
We're hanging on tight...

It's a culinary challenge,
every minute

...to fistfuls of flavor.

Oh. I didn't think
you'd ever ask.

Like pizza and shawarmas
in San Luis Obispo.

It's delicious.
I'm totally ripping that off.

Argentinian sandwiches
in Indianapolis.

You know what
I like about that? Everything.

And things go off the rails
with a real Impractical Joker.

Chef fight.

[Guy] When he joins me at
a New Jersey joint...

I call this the hunch.

Can I drive in? All right.

[Guy]
...not kidding around
with their menu.

I've never
tasted anything like this.

-You're an animal.
-[laughter]

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

[opening theme music playing]

So I'm here in
San Luis Obispo, about a mile
away from the University,

to check out a joint,

and it's another one of those
awesome Triple-D
immigrant stories.

Let's see, comes to America
from Jordan
when he's in his 20s,

ends up driving truck
for the prison system.

Then he opens a small
grocery store

and all the while
having the American dream

of opening his own restaurant.

And that's what happened.

Ladies and gentlemen,
this is Petra,
Mediterranean Pizza and Grill.

I cut a chicken
for a chicken shawarma plate.

The food here is incredible.

[man] Euro pizza, table 2.

I don't know what makes
good Mediterranean, but
they make good Mediterranean.

Kofta kabab.

-You're indoctrinated
into Mediterranean food, here.
-Yes.

[Guy] But before
Todd Aburashed
became a restaurateur,

he was in the food business
as an entrepreneur.

While I was working,
I opened a supermarket,

selling imported food.

[Guy] And with the help
of his wife Sana,

son Rammy
and the rest of his family,
those imported flavors

are now getting cooked up
for the community.

[Guy] How many people
you serve in a day?

About a thousand.

-[Guy] How many?
-Thousand people.

A Greek feta pizza.

They're nationally recognized.
We're lucky to have it here.

Chicken garlic for number 2.

Garlic pizza.
It's got the chicken,

it's got the cream sauce.

It's incredible.

So, is the pizza dough
a little bit more
like a pita dough pizza?

-Correct. But the water--
-Yeast and sugar?

So we bloom the yeast.
And what type of flour
do we have over here, boss?

-All purpose sugar,
-Got it.

-and salt, oil...
-And some water.

We let it cool
for about half an hour.

We portion it and
it's ready to serve.

Todd, what is your real name?

Taisir. T-A-I-S-I-R.

It means "Easy" in Arabic.

Your new Triple-D name
is Easy T.

[both chuckle]

We'll work on the rub
for the shawarma.

-Is that sumac?
-[Todd] Correct.

-Black pepper...
-All spice, seven spice, salt,

-paprika--
-[Guy] Granulated garlic.

-cumin... Worcestershire.
-[Guy] Chili powder?

This is white vinegar
and lemon juice.

-While I'm doing this...
-This is my job now?

-Yeah.
-I get to be part of the team.

-Maybe we'll become partners.
-[Guy] Who knows?

Chicken thigh.

Let it rest overnight.

We'll start to build
the rotisserie.

[Todd]
Let's stack the meat.

And then it will go onto
the rotisserie.

-What's our next step?
-The garlic spread.

Boiled potatoes.

-This I've never seen.
-Mayonnaise, white pepper,
salt and then garlic.

All right, so we're gonna
mix this up.

I imagine
this goes on everything.

You could use it
as a sunblock...

It's delicious.
I'm totally ripping that off.

Now we can build the pizza.

Take the dough, we run it
through the sheeter, we dock
it so it doesn't puff up.

A little bit of oil.

The garlic potato spread,
the cubed mozzarella.

Anybody else's mouth
watering right now?

We should probably
just try that.

Oh, I didn't think
you'd ever ask.

[gasps] That chicken
is so good.

-Artichoke hearts...
-And then mushroom.

And then some onions.

-Now we go in the oven.
-For about 10 minutes.

And we're good to go.
[whistles]

[Guy] Beautiful.

The chicken is amazing.

I mean, it's, you know,
it's such a big, full flavor.

And I love that
you kept spinning it,

so almost every piece of meat
had that caramelization.

The cream sauce,
you get that little touch
of garlic,

but the garlic isn't
overtaking the pizza.

Really nice crust.

Outstanding, my friend.

-Thank you.
-Chicken and garlic pizza.

The chicken,
it's crispy on the outside.

It's nice and moist
on the inside.

You know the crust is
kind of like the pita.

-And then if you get
a little of garlic sauce...
-It can't be beat.

How does chicken shawarma
and pizza go together?

Outstanding. Why haven't
I thought of it before?

[Guy] In a college town,

a place where
they can go to this kiosk,

punch in their order
and get this quality of food.

On a budget, too.

Yeah, because your sandwich
is as big as a cat's head.

Tri-Tip Sandwich, number 3.

I had the Tri-Tip pita,
and it was excellent.

We're gonna do
the sauce for the Tri-Tip.

Black pepper, garlic,
allspice.

-The seven spice...
-Seven spice?

-Chili powder.
-Cumin, salt, red vinegar.

-Worcestershire.
-Lemon juice.

He's the Mixmaster.

You could help me out...
And oil.

We add the meat,
let it marinate for 24 hours,

and then we'll build
the rotisserie.

-What are we making?
-Tzatziki. Plain yogurt.

-Fresh garlic, of course.
-Mint and some salt, and then
that Persian cucumber.

All right, Tzatziki's done.

-What's next?
-The Tahini sauce?

-Okay.
-Tahini sauce.
Salt, fresh garlic,

-citric acid...
-Okay.

...and add some water.

Your dough is
the same kind of dough
we make for the pizza, right?

-Correct. We put it inside
the machine--
-Oh, like a biscuit cutter?

Correct.

Now how long
we gonna let 'em proof?

For about half an hour.

Then we'll be ready
to sheet him?

Correct. Then we put them
through the oven.

Look at that!
Little pillow of magic.

[Todd] Then we cut it,

-garlic sauce...
-Cucumber and lettuce salad.

[Todd] Then Tri-Tip.

That's really how much
you put in there?

Yeah. The Tahini.

We serve it with Tzatziki,

and ready to go.

That's two bites,
and I haven't made a dent.

There's got to be
a pound of meat in this thing.

Just the meat by itself
is outstanding.

You give a great value,
it's authentic.

Delicious, the whole thing.

[man] It's the perfect pocket.

You get that fresh pita
and you have the steam
coming off of it.

I love the beef Tri-Tip.

The flavor is incredible.

Homemade sauces are delicious.

-Yeah, the sausages
are the key, right?
-Yep. Gotta have the sauce.

-How many days does it
take you to finish that?
-Three.

I mean, it really does.
For me, it would be two days.

Chicken plate, number 2.

I always tell people
to come here.
You can't go wrong.

The example that you've set.
You give a lot of people jobs,

you give a community
amazing food, and you do it
in a really nice, easy way.

-That's why they call him
Easy T. Delicious.
-Ah.

[Guy] Coming up.
I'm hanging out
with my buddy Q

from Impractical Jokers
in New Jersey...

I can't wait.
I'm never gonna leave.

[Guy] ...for a serious burger.

You talk about flavor bomb.
This right here is
another level.

And a Flavortown initiation.

I get to be here
for the moment,
he tries octopus.

It's too good to be a joke.

So I drove the '68 Camaro in
from New York City,
about an hour.

I'm here at Avon-By-The-Sea.
Pretty close to
Asbury, New Jersey.

You know, great beach area.

-And did you hear something?
-[car trunk thudding]

I'm here to check out a joint
where this guy
started doing meal prep,

-for buddies at the gym,
and then he...
-[thudding continues]

Well, he turned it
into his own restaurant.

-[thudding continues]
-My gosh! I can't believe
I forgot him!

-Q. Q. I'm so sorry.
-[Q groans]

Hey, man, I'm on
Impractical Jokers,

not Impractical Torture.

I didn't know it would be
that long of a ride.

Did they tell you to hit
every pothole on the way down?

-Listen, are you hungry?
-Of course, I'm hungry!

You're gonna love this place.

-This is Cave Bistro.
-Cave Bistro?

Yum!

[Guy laughing]

Picking up a bison, mid-rare
and an octopus.

[man] You got to come to
Cave Bistro.

It's a good vibe surf-shack.

[chef] I got the scallops
with, chef.

It's fresh, locally sourced.

I couldn't eat gluten,

and I finally found home.

-This is it.
-That was it?

And this healthy culinary road
has been well traveled
by chef Doug Stehle

even before he opened
this spot he owns
with his wife Lynn.

I was executive chef
at a hospital.

And I wound up starting
this meal prep thing and
delivering to CrossFit gyms.

And he really cared about
the food that was being put
on the plate.

[Doug] Okay, I got 30 seconds
on the octopus.

No one can beat
Doug's octopus.

No one.

With the pickled onions,
and the carrot, with that
green sauce, it's great.

All right, let's talk
about octopus.

Bringing it in frozen,
breaking it down...

I take off the head.

-Okay.
-Head's right here.

-Take out the beak--
-[Q] Octopus have beak?

-Yeah.
-So you don't serve that up.

-People don't eat the beak.
-They're not
so interested in it.

Hey, lucky! You win the beak.

[Doug] I'm gonna start with
some achiote paste.

I've never actually
eaten octopus before.

What? You like seafood?

-Love seafood.
-Okay, there's something about
the tenderness

and the meatiness of octopus
that you just can't beat.

[Doug] I'm gonna throw
some limes in here now.

Some lemons in there as well.

Crushed garlic cloves,
half clarified butter
and half olive oil.

-We are seed oil free here.
-[Guy] And why no seed oil?

It's very inflammatory
for the body.

[Guy] What temp are
we running, for how long?

[Doug] 300 degrees,
two and a half hours.

[Guy]
And what do we serve it with?

Charmoula sauce,
made from culantro,
not Cilantro

-Stems and all?
-Lot of flavor.

Garlic, paprika,
toasted cumin seeds,
toasted coriander seed.

A little salt, pepper.
You know, loosen it up
with some olive oil.

-Extra virgin--
-Loosen it up?

Ah! That's the trick.

[Doug] Throw some
lemon zest in there.

-That's it, right there.
-We're good to go.

Yep.

Great. Okay. What is next?

Pickling brine for
the onions and carrots.

I have apple cider vinegar,
raw sugar, sambal, salt,
pepper.

Of the menu, Chef,
how much is scratch made?

[Doug] 95% of my menu,
right down to mayonnaise.

-Show off.
-Because of the oils.

And then we make
all our derivative sauces
of our own Mayo as well.

-So...
-Derivative sauces.
[mockingly]

I can't even spell that word.

-All right, that comes up
to a simmer--
-Sauces?

-Sauces, also. It has two Fs.
-We pour it over the veg.

[Guy] Red onions
and shaved carrots.

[Doug] And we let it rest.

-I want octopus.
-[all laughing]

[Doug] Crisp it up in a
cast iron pan with some
clarified, and whole butter.

I get to be here for
the moment he tries octopus.

I can actually imagine
you guys using a raw octopus
for one of your...

-[Q groans]
-As a hat
or something like that.

-The beak biting him.
-So, we're gonna start with
the charmoula sauce,

the pickled carrot,
the pickled onion,

-smaller pieces here.
-[Guy] Gorgeous.

And the suckers on it.

-You just eat that too?
-[Guy] The whole thing.

Beautiful.

Just eat the Octopus?

-Just eat it, man.
-Just eat it?

[Dough laughing]

I told you
we could get him to eat it.

[muffled speaking]
What is it? What is it?

Ah!
It's too good to be a joke.

[Guy]
Get a little bit of that acid
from the pickled carrot,

because the octopus actually
is rich and nice and buttery.

[Q] Oh, yeah!

The herbaceousness of
the of the charmoula,
the acid...

the perfectly, perfectly,
perfectly cooked octopus!

I mean,
did I say it perfectly?

It is so tender.

And a nice little char to it.

-Outstanding, chef.
-Thank you, man.

[Doug] Octopus is going in.

This was just
the best I've really had.

It's delicious,
the nice sear on it.

And I love
the carrots and the onions.

-Palate refresh?
-Yep.

How long on those curry balls?

You can't go wrong
between the people, the food,

-it's got
a perfect beach vibe.
-Very unassuming

when you pull up.
Hand painted signs,
side street,

and here's this guy
in a tiny kitchen,
busting out dishes like that.

I wish I would have been
on that training meal program
delivery system.

Still doing it.

-You're an animal.
All right, so here's the deal.
-[all laughing]

Q and I from
Impractical Jokers,
and there's more to come.

-Don't go anywhere.
You in? One more bite?
-Oh, yeah.

Crush that.

The Guy Fieri look-alike
meeting happened
last Wednesday.

It's nice to have you
at the meeting.

-You're a great speaker.
-Thank you.

I didn't know
you could sing so well.

-Wrong guy.
-He's the wrong guy.

See, that's what
the group's called,
The Wrong Guy.

Hey, welcome to
Diners, Drive-Ins and Dives.

This is Brian Quinn
from Impractical Jokers,

and I'm here at Cave Bistro
with a Chef Doug here
on Avon-By-The-Sea.

I let you on the show,
one time...

-Yeah.
-...and you take over
the show.

Thanks so much. Welcome back.

We're in an old post office
in a beach town,

hanging out with a chef
that makes meal plans,

and a restaurant menu,
combining clean eating
with craveable flavor.

[Doug] I got a marrow,
medium rare.

Table 4. Pick up, please.

My favorite thing on the menu
is probably
the bone marrow burger.

The fries are cooked
in duck fat.

[Doug] So I have
a very popular burger.

We call it
the Bone Marrow Burger.

Have you had bone marrow?

I've had it in forms.

I've never just
started eating a bone.

What you're going
to do with it...

The first thing we got to do
is roast these bones,
soften up the bone marrow.

I'm gonna salt these.

Throw this in a 350 degree
oven for about a
half an hour or so.

We're gonna make
the compound butter
that tops my burger.

I'm in a strict
anti-ketchup establishment.

-Whoa!
-Whoa!

-Strict.
-I didn't know you brought me
to a place like this.

I hate ketchup. Don't need it.

I don't know what's going on.

You know how much
I love ketchup?

-Yeah. It's your thing.
-Ketchup's my thing.

-Don't worry. I'll take you
later for ketchup.
-Okay.

Unsalted grass fed butter,
rosemary, parsley,
roasted garlic.

[Guy] Good amount of salt,
and fresh
cracked black pepper.

[Doug]
Get a little dip of that.

-Delicious.
-Yeah, very much so.

This is our condiment.
Note yourself.

-Okay.
-Got it. Instead of ketchup.

[Guy] Compress it
a little bit.
Throw it in the cooler.

Anything else going on
this burger we gotta do?

Duck fat fries
with truffle salt.

We're gonna have to talk.

Chef fight!

[Doug] Cut fresh Idaho
rusted potatoes.

I think Q's gonna need
to take a run at this.

-So you want to
hold the base there.
-[Q] Okay.

He's probably good at the fair
with ringing the bell too.

[Guy] Into the water.

An hour, great.
If we can give it 24 hours,
awesome.

I mean, you can
already see how that starch...

-Yeah, that's incredible.
-...is starting to leech out
into the water right now.

So, we go for a double fry
in the duck fat?

-Yep.
-Grass fed burger meat.

-[Doug] Brisket
and chuck blend.
-Outstanding.

Our bone marrow are
soft enough to scoop out...
"scoopski", as it were.

-Scoopski patataes? [laughs]
-Yeah, a little
scoopski marrow.

It's a Jokers' thing.
It's an Impractical...

[Guy] You talk about
flavor bomb?

This right here
is another level.

Round an eight ounce ball.

Now he takes the
smash-a-matic 9000 here.

-You got one of those?
Perfect.
-Oh.

-Gonna be ridiculous.
Grilling and thrilling.
-Yeah, man.

[Guy]
Look at the caramelization.

-What kind of cheese?
-Raclette cheese.

-Look at that.
-[Q] Oh, man.

[Doug] We're serving it up
with the butter.

[Guy] By the time
it makes it out to the table,

-that will have melted down.
Duck fat fries...
-The fries is so good.

This might be the best
French fry I ever had.

It just needs one thing.

It's a little naked.
I couldn't help but notice,

-but... [mumbles]
-I smuggled in ketchup.

Don't tell Doug.

I didn't see nothing.
You cut your burgers in half?

[Guy] Just to show everybody
what this looks like.

Look at the juice
that comes out of that burger.

We call this the hunch.

Arms up.

Can I drive in? All right.

Oh, man! [moans]

Never tasted
anything like this.

The richness of
the meat inside of it.

Oh, yeah.

-Dynamite brioche bun,
by the way.
-It is great.

-That's gluten free bun.
-No, it's not.

-It is.
-Okay.

These people
are gonna be billionaires.

It has this very composed,
elegant dish profile

from the herbaceousous
of the butter,

and the raclette cheese...
silky, creamy, a little tangy.

It's beyond a burger's level.

There's dynamite, man.

[woman] Mid-rare
bone marrow burger.

It's the marrow, old way.
It just melts in your mouth.

-It's wonderful.
-It's so juicy.

The herbal butter, kind of
just like oozes
through the meat.

The bun is awesome.

-It's gluten free.
-Wow.

Is this worth making
the journey to come out here
to the beach community?

-100%.
-This is the place.

Q, you crushed it.
Anytime you want to
come on Triple D.

Chef, you are the next level,

and this little
beach community is so lucky
to have you. I'll be back.

-Thank you.
-I can't wait.
I'm never gonna leave.

Well, you're not,
'cause you haven't
paid for the burger.

Coming up...
a funky little drive up
in Indianapolis.

This is the perfect pit stop
for anybody
going to the races.

Serving up the flavors
of Argentina.

That's smart cooking.

One sandwich at a time.

10 of them to go
in a heartbeat.

Back in 2012,
I was cruising down 16th,
coming from Indianapolis,

headed to the International
Motor Speedway, to drive
the pace car for the Indy 500.

It was awesome.

Anyhow, I'm just like you.

I'm on my way
to the big concert.

The big sporting event,
the big race.

I'm gonna look
to get something to eat
before I get there.

Wish I'd known
about this place.

They're doing artisan food
with an Argentinian twist.

This is Che Chori.

[speaking foreign language]

Che Chori is like
eating in Argentina.

It's like my mom's food.

Two more minutes here, Leila,
on the empanadas.

You drove an hour to get here?

-Yeah, it's that good.
-Flavorful, fresh and filling.

Wait a second.
Don't start with triple F,
all right.

Flippin' bondi-pan.

Marcos is a great ambassador
in the state of Indiana
for Argentineans.

[Guy] Even though that's not
exactly

what Marcos Perera
had planned
when he came here.

A job opportunity
came up here in Indiana
to do popcorn export.

How did the restaurant
come about,
from popcorn to this?

I couldn't find
Argentinian chorizo.

Then I started making my own.

[Guy]
And how do you serve it here?

With a bread.
With a chimichurri.

Chori Pond ready to go.

-So we're making chorizo?
-Yes.

Here we have the queued up
pork belly.

Kosher salt,
granulated garlic,
coriander, chili,

white pepper,
Argentinian oregano.

Sugar, and then
the white wine.

I premix it
before grinding it.

Well, if you're gonna grind,
you might as well
get after it.

-Fire this up.
-[grinder whirring]

[Guy] That's getting after it.

And what are we
gonna case this in?

[Marcos] It's pork casing.

Can he get the casing
on the metal tube
before the plunger goes down?

It's a culinary challenge...

every minute.

Stay tuned.

Look at this guy's a pro.

Squish these off.
Watch this
threading this through.

It's like my buddy
that's a contractor.

-The way he rolls up
his extension cord.
-Keeps it tied together.

So we took the pork
and made it into an octopus.

These are gonna rest
for 24 hours,

-and then we're gonna
par bake it...
-300 degree for 20 minutes.

Okay, Argentina chimichurri,
Italian parsley.

Oregano, chopped garlic,
kosher salt.

-Cayenne pepper, sugar,
corn oil...
-Rest for 24 hour.

And then,
it's ready to be served.

Now we're gonna make our
Choipan Sandwich.

-[Guy] Baked chorizo.
-[Marcos] Butterfly,

put a little bit of oil
and then the bread.

The lettuce, tomato,
seared chorizo, chimichurri.

Bread. And here you go.

A nice light bun.

You can tell it's got
good texture to it.

Perfectly seasoned.
The size of the grind
on the sausage.

Great. It gives you
something to chew.

Something to experience.

Delicious chimichurri.

I need 10 of them to go
in a heartbeat.

Three Chori buns coming out.

It's just awesome.

That chorizo,

it's not spicy at all.

That chimichurri sauce,
it makes it real exceptional.

I don't know another place
to get a sandwich like that.

-Got your Chori pond.
-Thank you.

And you don't expect it
from a drive thru, either.
It's brilliant.

[Marcos] They come here,
order, we make it and then
they go and park

because everything's
made fresh.

They're much better than,
you know, your typical
drive-thru food.

[woman] Porchetta sandwich
with fries.

I had the Porchetta sandwich.
It is amazing.

The crunchy skin
and the savory meat.

[Guy] Now what are
we into, chef?

Porchetta.
Here's the pork belly,
so we gotta poke it.

We salt the skin.

So, it'll get
a nice little crackle

and a bubble and the crunch
that you love for Porchetta.

[Guy] How long will you
let it sit with this?

-24 hours.
-Then we're gonna season it
and roll it?

-Got it.
-Garlic, kosher salt, sage.

-Good advice.
-Nutmeg, Argentina oregano,
white pepper, chili.

This looks like
a Korean chili flake.

It's Puya, the closest one
to the Argentinian chilli.

-Fennel and then rosemary.
-[Guy] Okay.

The pork belly, butterfly.

A lot of times
when you have Porchetta,

you'll have the pork belly
connected to the pork loin.

But this right here is again,

as we've seen with everything
a little bit different.

Unless Chef's just wacko...

-Yep.
-...but he has a knife,
so he's not wacko.

He's really awesome.

This is a new way to do it.

Spread it.

-Prunes.
-Prunes?

Roasted red bell peppers,
lemon juice and bourbon.

He doesn't follow any
Argentinian rules.

He just does what he wants.

Sexy! All right,
so truss this.

[Marcos]
We leave it one more night.

We put it in the oven for
340 degrees
for an hour and a half,

-and then at the end,
we crank it up--
-To get all the crackling.

Now we're gonna make
our pickled onions.

-Salt, sugar, cayenne pepper.
-Got it.

-Vinegar, water...
-And a little bay leaf.

Like everything here,
let it set for 24 hours.

-Let's plate it up.
-Listen to that.

Like you cut into
a loaf of bread. Gorgeous.

Ah.

-Good to go.
-The chimichurri,
pickled onions,

put the skin on top.

The crackling. You would not
want me to be in charge
of that job right there,

because I would definitely
be picking into that.

Here we go.

[Guy] You know what
I like about that?

Everything. That's outrageous.

There's so much flavor
going on.

I do get some of the prune.

That little acidic,
tangy sweetness,
the unctuous pork.

To be so mindful
to cut the chicharron
so people get those little

crunchy niblets,
that's smart cooking.

-Crispy skin going on!
-The crispy skin,
just perfect.

It's just so good.
I just want to keep eating it,
if you don't mind.

Can you guys stop
with the cameras, all right.

Che Chori, it's one of
my favorite places.
You need to check it out.

This is a destination.

This is also the perfect
pit stop for anybody
going to the races.

Well done, my friend.
Popcorn salesman
from Argentina...

whatever.

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.

How'd I do?

Dude, you killed it.
You could be the host of
Triple D anytime.

Yeah? Well, you know
what that means.

-All right.
-Into the truck with you,
my friend.

Oh, no, that wasn't
part of the deal.

Part of the deal now.
In the truck, my friend.

-We're not going back
to New York?
-Of course not.

-Of course not.
-See you next week.

-This is ridiculous.
-[laughter]