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#Diners, Drive-Ins and Dives
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00:00Hey there, I'm Guy Fieri, and we're rolling out looking for America's greatest diners, drive-ins, and dives.
00:07This trip, come on, it's a culinary quest.
00:11Take a picture with it.
00:12To check out all kinds of cooking.
00:14I'll eat it until I pass out.
00:16We're baking bagels in Texas.
00:18Whoa, whoa.
00:19Getting chef-y in Georgia.
00:21You don't stop, dude.
00:24And going international Louisiana.
00:26You walk through these doors, you teleport to New Delhi.
00:29For an incredible Indian experience.
00:32Depth of flavor, kind of like the floors of an elevator going up the Empire State Building.
00:36Wow.
00:37That's all right here, right now, on Diners, Drive-ins, and Dives.
00:53All right, Hunter and I are here in Baton Rouge on our way to New Orleans.
00:57Hunter, what are you in the mood to eat?
00:57I mean, Dad, come on, it's Louisiana.
00:59Crawfish, seafood, po-po.
01:02Okay, okay, it's a long road trip, son.
01:04We're going to have plenty of time to try that.
01:05What do you think of India?
01:07I mean, yeah, but then we're going to leave the car, put the top up, cover on.
01:11And I don't know if I can have clothes.
01:12No, no, no, not go to India.
01:13What about Indian food?
01:14Oh, in Louisiana?
01:16I mean, it's got to be the real deal.
01:17Hunter, I heard it's the real deal.
01:19Plus, this is Al Noor Kitchen.
01:22Butter chicken coming in one minute.
01:24Al Noor is by far my favorite place to eat.
01:26It's very family authentic, very fresh.
01:28Chicken, dumb biryani.
01:30You feel like the auntie or the uncle back there, it's really cooking.
01:33It's like soul food, Indian style.
01:35And that scratch cooking is from the kitchen of Chef Mohamed Hanif.
01:39Where are you from originally?
01:41New Delhi.
01:41I haven't even been to the old deli.
01:43How did you end up in Louisiana?
01:45I was working in New York City in five-star restaurants.
01:48Person came, he was from here.
01:50And you worked for this gentleman?
01:52Yes.
01:52Big change.
01:53Not so much alligator in Queens.
01:55Well, what are we making today?
01:56Lamb shake kebab.
01:57Lamb kebab coming up.
01:59The lamb is great.
02:00You can just roll it in the naan, add a little salad, and it's a complete meal.
02:04Lamb leg.
02:06Boneless lamb leg.
02:0716 items going into this.
02:08Look at that.
02:09Slantra, we'll put it in there.
02:11Garlic.
02:11Ginger.
02:12Ginger.
02:12Coriander seed.
02:14Cumin seed.
02:15Kebab masala.
02:16What is this seasoning?
02:17Like 12 kind of spices go there and there.
02:20Oh, so we had 16 things, and now we have 12, so 85 things.
02:2385.
02:23Got it.
02:24Whoa.
02:24Fannal seed.
02:25Paprika tomato sauce for the color.
02:27Okay.
02:28Yes.
02:28Got a masala.
02:29Green chili.
02:30Turmeric.
02:30A little salt.
02:31Chili powder.
02:32Coriander powder.
02:33Cumin's water also.
02:35I like that we're putting all the seasoning on it now, so when you grind it, it really permeates
02:39the flavor.
02:40Yeah, it's white.
02:41And then onto a kebab?
02:42Yes, sir.
02:43En garde.
02:46Look at that beef stick.
02:48Holy moly, that's hot.
02:49How long does it take to cook?
02:50Seven minutes.
02:51Now, what are we making?
02:52Mint chutney, water, plain yogurt, vinegar, salt, ginger, garlic, mango powder, chili, mint,
03:01and cilantro.
03:02And coriander.
03:03Okay, chutney's done.
03:04We're putting a kebab on sizzler.
03:06Put it on a sizzling plate.
03:07Okay.
03:08Naan bread.
03:09The butter on kebab.
03:10So the proper way to eat this?
03:12The naan, put the kebab over there and put it on chutney.
03:15Hot.
03:16It just feels like I'm touching a glacier.
03:19I can't hear what you're saying over the sound of the sizzling water.
03:23That's why I call it the sizzle.
03:26I bathe me in chutney, please.
03:28Just breathe.
03:29Because I can hear you puffing and puffing over here like you haven't had a meal.
03:33I'm excited.
03:34It's so good.
03:36Wow.
03:37Chef, it's giving me goosebumps.
03:39The meat's fantastic.
03:40You're tasting the lamb.
03:42You're tasting all those different spices.
03:44The naan is very toothsome.
03:46That's one of the best chutneys.
03:49It's like an Indian chimichurri.
03:51This is delicious.
03:52I'll eat it until I pass out.
03:54Outrageous!
03:56Sue orders lamb kebab ready.
03:58This is so good.
03:59So tasty.
04:00Juicy.
04:00The tanginess with the mint chutney works well with the lamb.
04:04Baby eggplant.
04:05You don't come to Baton Rouge expecting to find legit Indian.
04:09You eat one time and you're coming back.
04:12Shrimp Malabar.
04:13Today I tried the shrimp Malabar.
04:15It's a shrimp dish and a cream sauce.
04:18It's great.
04:18I see we're making naan, but what naan are we making?
04:21Garlic naan, chili, and potato naan.
04:24Why naan?
04:25All-purpose flour, sugar, salt, baking powder, water, yogurt.
04:31Milk, eggs.
04:32Adding a liquid in the flour.
04:34Mix that up and then the oil will be last.
04:36Last.
04:37Rest for 30 minutes.
04:38We make the ball.
04:39Yep.
04:40Now let it rest.
04:41Mix potato naan.
04:42And that's potato with what?
04:43Potato, chili, and coriander, and some spicy.
04:46Wow.
04:47Press it out and throw it on there.
04:49Yes.
04:49That's nuts.
04:50Garlic naan.
04:51So this is on the outside of it?
04:52On the outside.
04:53Crazy.
04:54And the chili?
04:54Jalapeno and red chili plate.
04:56What do we brush it with?
04:57The butter.
04:58All right.
04:58Now we make shrimp Malabar.
05:00Hey, only a couple ingredients.
05:02It's minimal.
05:03Oil, mustard seeds, onion.
05:05Every time you make this to order with all of this?
05:08Yes.
05:08Tomato, curry leaf, dry chili.
05:11Ginger, garlic, turmeric.
05:12Coriander, chili powder.
05:14A little salt.
05:15Garam masala.
05:16Seasoning for the shrimp.
05:18What kind of seasoning?
05:18It's called kokum, cumin powder, coriander powder,
05:21coconut milk, and coconut cream.
05:23Caramelized onions, ground up.
05:25Tomato sauce and shrimp sauce.
05:27Look at the complexity of the flavors here.
05:30Coconut, onion, sauce, turmeric.
05:32And a little lemon juice.
05:33And the shrimp.
05:35Showing off now, Muhammad.
05:36Cilantro?
05:37And coconut.
05:39Potato naan, spicy naan, and garlic naan.
05:43I like potato naan.
05:45Mm.
05:46Spicy's great.
05:46The jalapeno, when it roasts in that oven,
05:49it mellows out a little bit.
05:51Garlic naan's like a garlic bagel.
05:53Mm-hmm.
05:55The texture of the shrimp,
05:57it's got such great spring when you bite into it.
06:00Just great snap.
06:02Depth of flavor, kind of like the floors of an elevator
06:04going up the Empire State Building.
06:06Wow.
06:07Naan with the shrimp malaba.
06:10Oh, yeah.
06:10Naan's one of my favorite things.
06:12It's got that chewiness to it,
06:13and the shrimp is cooked perfectly.
06:15The sauce had a very creamy coconut flavor.
06:17I would definitely get that again.
06:19Two minutes for the chicken, 65.
06:21This is one of the top Indian joints I've ever seen.
06:23Agreed.
06:24I'm definitely expanding my tastebud horizons
06:27in the middle of the Hoard of Baton Rouge.
06:30The authenticity?
06:32You walk through these doors,
06:33you teleport to New Delhi.
06:35No, seriously.
06:36Next level.
06:36I don't want to leave.
06:37No.
06:38What a pleasure.
06:39Thank you, Chef.
06:39Up next, a Triple D promotion in Decatur, Georgia.
06:45This guy is a chef's chef.
06:48Literally up in his game.
06:49This is the gateway venison.
06:51And creating a can't-miss combo.
06:53This is the one I am calling ahead of time
06:55because we are going to have a problem
06:57if you're out of it.
06:58So, here in Decatur, Georgia,
07:06with my good friend,
07:06the one and only Chef Tobias Doors on.
07:08Chef, you ever been to Decatur?
07:09I've been to Atlanta, not Decatur.
07:11Okay, close enough.
07:11Close enough.
07:12Hey, so check this out.
07:13This place we're going.
07:15I know you're hungry.
07:16He's always hungry.
07:17This place, this guy's a chef's chef.
07:19I had him 10 years ago on Triple D,
07:21and he was doing...
07:22I know you're hungry.
07:23We're going to be in there second.
07:24So, he did the wrecking bar,
07:25and he's kind of like elevated bar food.
07:26Now, he and his wife,
07:28they've opened up this place,
07:29been here for five years.
07:30They've got a bagel shop next door.
07:32I know you're hungry.
07:33This is the deer and the dove.
07:34Chef, you're parked in the red zone.
07:37Oh, don't start without me.
07:39I'm hungry.
07:40Beef time going down.
07:42Let's talk about this restaurant.
07:44One of our favorites.
07:45Easily the best restaurant
07:46I'm feeling in Atlanta right now.
07:47I got one burger for Jackson.
07:49The food is approachable, casual,
07:51but, like, with a fancy twist.
07:53A little bit of radishes over the top.
07:55One of the greatest things
07:56is all the local farms that are involved.
07:59Which was also the culinary playbook
08:00Terry Cobalt was cooking from
08:02when I first met him as a chef nearby
08:04at the wrecking bar.
08:05Now, he and his wife, Jen,
08:07are running their own show.
08:10Everybody wants to own their own place.
08:11For sure.
08:12And it's difficult.
08:13Why deer and the dove?
08:14There are spirit animals.
08:16He's the deer and the dove.
08:17What are we cooking?
08:18Today, we're going to cook the venison.
08:19Not a lot of people know how to cook wild game.
08:22That's a fact.
08:22And there's some real principles to it.
08:25Is that venison right here I'm about to plate?
08:27The coffee-dusted venison
08:28with the fried carrots on top.
08:31Such a lovely dish.
08:33So, for our venison,
08:34we're going to salt-cure our beets.
08:36Dress it with olive oil, kosher salt.
08:38Are you a beet fan?
08:39No, not really.
08:40For color.
08:40Beets out of a can I still don't like,
08:42but from a chef of this level,
08:43can't beat it.
08:44You got a beat on that one, man.
08:45Put them in the wood-fired oven
08:46for about an hour or two.
08:48Mirapol for the veal stock.
08:49Tomato paste.
08:50It's a must-do.
08:51It changes the way the veggies roast.
08:54We're roasting these for about 45 minutes.
08:56Cover the bones with tomato paste.
08:57Roast them.
08:58And what kind of wood are we using?
08:59Hickory and a little bit of oak.
09:01Got it.
09:02We're going to make our veal stock.
09:03Put in our bones.
09:04We got our Mirapol.
09:05That char, all that flavor.
09:07Yeah, buddy.
09:07Fresh thyme, red wine, and water.
09:10Simmer for 24 hours.
09:12Strain it.
09:13So we got our beets.
09:14Punch them out.
09:15So beets is a big part of your menu.
09:17Yeah.
09:17This is my favorite way to enjoy a beat.
09:19Roasted beat like that, a little bit of salt on it.
09:22Well, a beat's not bad.
09:23Scraps are going in the blender.
09:24And a little veal stock.
09:26And now we're going to do the carrot puree.
09:28Little cubes of butter.
09:30Shaved garlic.
09:30Cut by hand.
09:31Yep.
09:32Now we got our shallots, carrots, the salt.
09:34Got our vegetables stocked.
09:35And we're going to let that simmer for about five minutes.
09:37And when that's done, puree our carrots.
09:40Carrot peels.
09:41Those are going to be our carrot chips.
09:42Dust those with a little cornstarch.
09:44No waste of nothing.
09:45We'll fry these off.
09:46Last.
09:47Venison.
09:48Oh, that's a nice piece.
09:49Super lean, super rich.
09:50It's like cutting butter.
09:51Season with a little salt, pepper.
09:53Rub it in an espresso grind.
09:55You got to get that sear.
09:56Good move, chef.
09:57Flip.
09:57Add our butter.
09:58Fresh thyme.
09:59Nice little base.
10:00We're going to let it rest for a second.
10:01Add our beets.
10:03In the brown butter.
10:04Did you get a plate for Guy?
10:07A little beet bun.
10:08It's like your signature, honcho.
10:10And here's our carrot puree.
10:11Add our beets.
10:13The brown butter.
10:13Add our venison, we're going to slice it.
10:15Against the grain.
10:16So that right on top.
10:17Carrot chips.
10:18Finish with spruce salt.
10:21Can't say that I've ever had spruce salt.
10:23Take a picture with it.
10:24The phone always has to eat first now.
10:29The venison, there's so much flavor.
10:32That boldness from the coffee.
10:33Tender.
10:34Very similar to Wagyu.
10:37That brown butter.
10:38I was not expecting that bite.
10:40Both of the purees are delicious.
10:42Really, my favorite part of the whole thing is the spruce salt.
10:45That little pininess that you get from it.
10:46Takes you through the forest.
10:48Chef, that's exactly what it is.
10:49This is the gateway venison.
10:51Hey.
10:51That's a blessing, chef.
10:51That's off the hook.
10:53And then the venison.
10:54The beets.
10:55Sweetness of the carrots.
10:56The smokiness of the venison.
10:58One of the best bites in town.
11:00Snails coming up.
11:01He did recently just win the Best Chef Southeast of James Beard in 2023.
11:05In a Michelin recognition.
11:06You just kind of happened to breeze over that.
11:08Very much unexpected, but the gratitude is there for sure.
11:12Alkypuss.
11:13It would be easy to feel a little intimidated by the menu,
11:16and that is not at all the experience.
11:18It's homey.
11:19It's comfortable.
11:20What's next?
11:21Bo-marrow and snails.
11:22Not a combo I've ever heard when we come back.
11:25All right, buddy.
11:26You in?
11:27See these plates?
11:29Deer and the Dove?
11:29Take a couple of these.
11:34What?
11:34Oh, you were rolling with that?
11:35Put the plate back.
11:37Welcome back.
11:38Triple D hanging out in Decatur, Georgia
11:40with my good friend Chef Tobias Dorzon and Chef Terry.
11:43He and his wife, they've got Deer and the Dove,
11:45and this guy is a chef's chef.
11:48Cheese and the Burgers.
11:49As many restaurants as there are in Atlanta,
11:50there's nothing like this one.
11:52You can't get rabbit.
11:53You can't get venison.
11:54You can't get snails.
11:55Bo-marrow and snails.
11:56Table two.
11:57And for people who might be a little intimidated
11:59by something like a bone marrow or a snail,
12:01it's super approachable because it just tastes so good.
12:04What's next?
12:04We're going to make the bordelais for our bone marrow and snails.
12:07So we got our butter, garlic, shallots, red wine vinegar.
12:12Reduce 25% our red wine.
12:14And we're going to let that reduce as well.
12:16And last but not least, veal stock.
12:18Who might we have on the phone?
12:19One and only AZ as a great chef and as a great host.
12:23Tell me what you know about this cat.
12:24Terry and I are friends.
12:26He's elevated a meat and has made them so delicious.
12:31We're doing snails and bone marrow.
12:33I mean, if I had a dime for every time I saw that on Triple D.
12:38Love you, brother.
12:39You're the best.
12:39What a riot.
12:40Okay, chef.
12:41We're going to make our herb butter.
12:42Add our butter to the food processor.
12:43We blanch and then we shock the terry on.
12:45Parsley, our chives, oil.
12:48So we got our puree.
12:49You know, guys, going to need every drop of that in here.
12:53We're going to season it with salt.
12:56That's fresh MSG right there.
12:58It gives that real good umami flavor.
13:00You don't stop, dude.
13:02So we got our bone marrow here.
13:04A little oil, salt, and then we're going to put it in the oven.
13:06Dig it.
13:06We're going to make our snails now.
13:08Butter, garlic, shallots, chopped anchovies, toast that, capers, the burgundy snails.
13:14The juice and all.
13:14This is our veg stock.
13:15We're going to let that reduce.
13:17Mount it with butter.
13:18We're going to turn off the heat.
13:18Turn it off.
13:19You got to have a lot of wrist work here.
13:20Chopped parsley.
13:21Place our focaccia.
13:22Our bone marrow.
13:24We got our snails.
13:25We're going to add that bordelais.
13:26Look how silky.
13:28Fat herb butter right here.
13:29That's a plate.
13:30We had two sets of silverware right here.
13:32Just magically one of them disappeared, right?
13:35Let's slide one of these platewares over here so I can get some of this greatness.
13:40Let it out.
13:41Dump it right on top of that bread.
13:43Oh, yeah.
13:44There's so many things going on here.
13:47Yeah.
13:48The bone marrow lightly seasoned, letting it speak for itself.
13:52The herb butter, love the whip, love the color in it.
13:55That's a mixture of greatness.
13:56This is the one I am calling ahead of time because we are going to have a problem if you're
14:00out of it.
14:01The bone marrow and snails.
14:02The snails, you put the bone marrow on top and it just takes it to the next level.
14:05The whole thing is just a flavor bomb.
14:07The pleasure is having it soak into the focaccia bread.
14:10It's fantastic.
14:11Two octopus, one tongue.
14:13The food is exquisite, cocktails are amazing, service is to die for.
14:17It's a lasting experience you won't forget.
14:20What a place.
14:21Yeah.
14:21You're a fantastic chef.
14:22What a pleasure.
14:23Awesome job.
14:23Wow.
14:24Coming up, a funky bagel shop in Louisville, Texas.
14:30Delicious.
14:31Going out of this world.
14:32You're taking them to another galaxy.
14:34And supersized.
14:36Never had a five pound bagel before.
14:38This right here is a party platter.
14:39I'm here in Louisville, Texas, about 40 minutes north of Dallas.
14:50And guess what I'm here to get?
14:52Cowboy boots?
14:53No.
14:53I'm here to buy cattle.
14:55Nah, that's not true.
14:56I'm looking for something I've never looked for in Texas.
14:59Bagels.
14:59Not just any bagels.
15:01New York style bagels.
15:02This is Starship Bagel.
15:05Box spread going on the onion bagel.
15:07This is a New York bagel.
15:09Cinnamon raisin with honey almond.
15:11The fresh baked smell gets you excited before you even get up to the register.
15:16And it's not just the bagels bringing people in.
15:18Owner Oren Solomon is also about the vibes.
15:22Starship's trippy, bro.
15:23Well, we're kind of a mix of tradition and retrofuturism.
15:26All right, so how'd you get the bagels?
15:27I was born in New York, but I grew up here.
15:29Bagels have always been my favorite food.
15:31You're taking them to another galaxy.
15:32Exactly.
15:33Falcon on garlic.
15:34This falcon thing is an assault on my senses.
15:38It's whatever bagel you want with whatever schmear topped with sprouts, tomato, pickled
15:43onions, guacamole.
15:45This is the dough that we use for all of our New York style bagels.
15:47The flavor's all in the dough.
15:48Don't you know.
15:49High gluten flour.
15:50That's what gives that great chew.
15:52Tap water that has gone through our reverse osmosis system.
15:55Organic sugar.
15:56Dough from yesterday's batch to kind of get the enzymatic party going.
16:00Come on over, man.
16:00I'm getting the enzymatic party going.
16:02Activated yeast.
16:03Malt syrup.
16:04Salt.
16:05How long is this going to mix?
16:0616 minutes.
16:06Pull it out.
16:07This machine does the portioning and the forming.
16:10And you got the dough divider.
16:11You got the big conveyor belt.
16:12What am I supposed to do?
16:13Load them up here.
16:14Ah.
16:15Whoa, whoa.
16:16Seam side down.
16:17Okay, well, now you tell me.
16:19These bagels are going to go into our special walk-in, and they're going to ferment there
16:23for one to three days.
16:24Then they're ready for their bath.
16:25We season our boil with malt syrup.
16:28Then the salt also.
16:29Drop our bagels about 30 to 45 seconds.
16:32Once it comes out of the kettle, we season them with the garlic, bottoms up, load the boards
16:36into the rotating deck oven at 450.
16:39So it'll go around two rotations, and then we'll flip it onto the hearth, bottoms down,
16:42and then they finish on the deck in about 15 minutes.
16:45Okay.
16:46So we are going to make our basil schmear, the schmear of the year.
16:49Schmear of the year.
16:50Squeeze the lemon into the basil.
16:52Use the immersion blender.
16:53Add the pureed basil to the cream cheese.
16:57That is tasty.
16:58So we're going to make our pickled red onions, the sugar and salt in the hot water.
17:01Make sure those dissolve fully right into the onions.
17:04So just a hot, quick pickle.
17:05Add the apple cider vinegar.
17:07Ready to use tomorrow.
17:08Okay, give me the rundown.
17:10The garlic bagel, the basil schmear.
17:11That's the amount of schmear you put on it?
17:13Yeah.
17:14Tomato with our smashed avocado spread.
17:16Love me some sprouts.
17:18Pickled red onions, red chili flake.
17:21Enjoy.
17:23Mmm.
17:24That chew on that bagel.
17:26Mmm.
17:28The bottom of the bagel is always my favorite.
17:30It's my favorite too, because it's the crispiest.
17:32Delicious.
17:33The bagel by itself is so phenomenal.
17:38Mmm.
17:38And it's so tender on the top.
17:40Spot on, man.
17:42I have a falcon on garlic.
17:44The bagel has, like, the most amazing crust, the basil schmear.
17:49It's almost like the best pesto ever.
17:51The pickled onions, if they weren't there, it wouldn't have the right complement.
17:55The sprouts and the...
17:56That's not too California for you.
17:58Oh, no.
17:59Two sesame going in the slicer.
18:01In the world of bagels, where are they?
18:02If they were in New York, I would choose them like I would choose any other good bagel place.
18:06It has interesting flavors.
18:08He's always inventing new smears.
18:09The fermented jalapeno and pretzel.
18:11Pretzel bagel's probably my favorite.
18:12We are going to turn this five-pound dough ball into a giant pretzel bagel.
18:16Ho, ho.
18:17My nephew came here and asked, what was the biggest bagel that we could make?
18:20And I said, well, Ezra, you're five years old, so why don't I make you a five-pound bagel?
18:24We're going to make a little incision here.
18:26Spread it out.
18:27And then start to roll it out.
18:28Bring it around.
18:29That's one big bagel.
18:30Put it in the special room.
18:31Let it rest.
18:32Boil it.
18:33We're gelatinizing the sugars on the exterior.
18:35That's what I was going to say.
18:36Now what we're going to do is make our lye solution.
18:38Don't lie to me.
18:39The lye combines with the water and effectively burns the outside of the pretzel.
18:44But thankfully, this chemical all bakes off in the oven and makes it safe to eat.
18:48That makes you feel good.
18:49How long is it going to lie in there?
18:5245 seconds to a minute.
18:54Transfer it to the silpat.
18:55Pretzel salt's a little bit lighter.
18:57It's what we use in our everything mix, too.
18:59That was a great flick.
19:00Right?
19:01You played some paper football.
19:02Yes, I did.
19:03Go right in the oven.
19:04We're actually going to bake it at a lower temp.
19:06We don't want to cook the outside too fast.
19:08We're going to make our fermented jalapeno schmear.
19:10But in order to get it to ferment, here's our salt.
19:12We're going to take this.
19:14Do you want me to play some music for you?
19:16That is the music.
19:17It'll disappear for two days while it's fermenting.
19:19Run it through the buffalo chopper into the cream cheese.
19:22Different than a pickled jalapeno.
19:24You'll get the acid of it.
19:25Definitely more mellow than a fresh jalapeno.
19:27Never had a five-pound bagel before.
19:29I have to warn you, Guy, there's a little bit of shrinkage.
19:33That's ridiculous.
19:34All right, go get the pretzel bagel.
19:36Okay.
19:36All right, here's your real bagel.
19:37That's gorgeous.
19:38We're going to cut it up for you.
19:39Come on.
19:40I want all the smears.
19:41This is our lox spread, scallion.
19:43This is our plain.
19:45Fermented jalapeno, green olive, honey almond, garden veggie, our vegan spread made with tofu.
19:50There you go.
19:51And that's the jalapeno?
19:52Yep.
19:56Wow.
19:56I've never had jalapeno smear that good.
20:01This right here is the party platter.
20:04Ezra, call me when you turn 15.
20:06I want to see that one.
20:07Fermented jalapeno smear is your real deal.
20:10Congrats, man.
20:10Gary, I got your fermented jalapeno on a pretzel bagel.
20:15It's got Texas with the bottom side of New York.
20:17It's just wonderful.
20:18Moist, soft.
20:19It just reminds me of a New York pretzel.
20:22And you get a nice, good, and clear taste, and not with all the crazy spice.
20:25Supernova on a sesame bagel.
20:27I can't rave about it enough.
20:28You gave it a fun, whimsical name, but you take it very seriously.
20:32Not exactly what I was expecting to find in Texas.
20:35You're the real deal.
20:38Was that a road trip or what?
20:40But don't worry.
20:41There's plenty more joints all over this great country.
20:44I'll be looking for you next time on Triple D.
20:47Because I failed, didn't I?
20:49We had some concerns about your speed.
20:52Can we talk about it, or is it just like I'm out?
20:54You can come back tomorrow and try again.
20:56Okay.
20:57Promise?
20:58Yep.
20:58We'll give you another shot.
20:59See you tomorrow.