All language subtitles for Fuck.Thats.Delicious.S04E09.Iconic.Food-NY.Boston.Connecticut.and.LA.WEBRip.x264-CAFFEiNE_track3_eng

Bronson:
No way that this could be placed
this perfectly, no way.

There's no...duct tape holding
it. There's no bullshit.

Meyhem:
The North Salem Historical
Society Balanced Rock.

This balanced rock
is estimated to weigh 60 tons.

Did they --
Did they weld it together?

Geologists refer to it
as "erratic."

I just want you
to understand this.

I --

An erratic? Okay.

Go around it all the way.

Yeah, I see it.

The boulder is thought
to have been deposited here

during the glacial period.

That's ill.

How did they balance it?

-On tips.
-None of this.

-It's a fake.
-No, I'm gonna tell you how.

Can I tell you how?
Trial and error.

Imagine 20 years
of trying to do it.

20 years of rolling,
20 years of --

People died under it
probably.

Imagine that.
No chance.

I mean...

Where did it come from?

Who put it there and why?

It's too crazy.
There's no way you --

The erosion underneath?
Like --

Firework Ron,
gas it up.

-Ooh!
-Holy shit.

Bronson:
In this installment of "FTD,"

we're showing you
legendary foods

and the people
that make them.

Northern Americana,
Eastern.

Body, Meyhem, and myself
are hitting New York,

Connecticut, and Boston...

I ain't really
eat shit today.

...while Al
and his West Coast buddies

expose the greatest sandwich
in all of Los Angeles.

Body: Sometimes I want
to sit down, you know,

relax, a screwdriver,
a little broken stick,

have a nice piece of pizza.

♪♪

Yeah! [ Laughs ]

Meyhem leaves no stone
unturned on a menu.

Five spice, butternut rangoons,
you know we need that.

[ Laughter ]

Bronson: We're giving you
the best of burgers...

Bronson: Oh, my Lord.

...the best of pizzas...

Meyhem: Oh!

...the best of PBS...

Serious flip right there.

...best of dips,
best of rocks...

There's some crazy,
crazy energy pulling us.

...and even the best little
jerk chicken breakfast

you'll ever...imagine.

That's special
right there.

♪♪

The jerk gravy
on the fried chicken,

oh, my God,
that's amazing.

It is the ultimate "...you"
to America.

This is
"...That's Delicious:

Legendary Foods
and Icons of Food."

How the...are we gonna eat
in Connecticut?

[ Chuckles ]

♪♪

Rico:
I thought that we do a crazy
pop-up, a fight night here?

Body: Let's do it.

We put the thing.

We have some valet parking.

We can bring one of them
MMA guys here.

Let's bring them.

Let's do it.

This -- This is more
than a pizzeria.

It's like a social spot.

I used to have
a motorcycle dealership here.

I was a Honda Suzuki
dealer.

Pshew.
What don't you do?

Look at those hands.

That's a self-made man.

Nothing is given, man.

Nope.

Take it.

It's old-school style, man.

That's it.

Yeah, I would love to do
a nice little, like, pop-up.

It would be --
It would be crazy.

...Riko's.

Rico: Alright, man,
I'm glad you guys come down.

-Good to see you guys.
-What's up?

Bronson:
Ooh, what is that?

We're just
having stuff come out.

Beautiful.
Keep eating.

My name is Rico Imbrogno,

and I'm the owner and co-founder
of Riko's Pizza.

Truth of the matter is,
is I'm in construction.

We were rebuilding
this building,

and a guy
knocked on our door

and wanted to open
a pizzeria.

We ended up
going partners with him.

That's a nice wing.

Got the Riko sauce,
the barbecue,

the regular buffalo,
and our teriyaki.

These are baked?

Rico: We bake them, sauce them,
and bake them again.

Baked chicken? Come on.

Huh.

Oh, my God.

We do the wings

a little different.

Have one of these,
Riko's wing sauce.

You're not gonna get this

anywhere else but here.

Limited edition?

Mmm.

It's actually an enhanced
hot sauce/barbecue sauce hybrid.

One of our cooks, Peter,
is a Haitian gentleman.

He's the one that came up
with that recipe.

-Family. It's all family.
-That's ill.

I like that, though,
a lot.

Bronson: I'm ready
for those bar pies, man.

I'm ready to go...stupid
right now.

I would like to see it

kind of get made
a little bit in there.

-Top secret.
-They don't want to show it?

Oh. I didn't know.

It's cooked in a pan.

Um, but that's about all

we really want to talk
about our recipe.

Can I even see?

That's the secret.

Can I peek
through the window?

Don't even let me in there.

-Can't.
-Don't let me in there.

We don't talk too much about
how we make the pizza.

That's why we have no --

you know, we got a closed
kitchen and everything.

No, no, it's no good.

I don't even want you
to let me in there.

I'd rather you not.

We already said no.

Perfect.

♪♪

Things are going well.

♪♪

-Ooh.
-Got a hot oil pizza for you.

Meyhem: Look at this.

Mmm.

That good, hard crust
on the edge.

Used to get some of
that burned cheese, man.

Yes. Beyond words.

Bronson: Riko's Pizza makes
Stamford-style bar pies.

Look at this.

That's the Hawaiian pizza
for you.

Oh!

Bronson: Cracker-thin crust
that crunches.

-My Lord.
-Thank you, my brother.

Luigi: That's the gorgonzola
salad pizza.

Look at that.
Are you kidding me right now?

Big man,
this is the hot oil.

Oh, my --

Thank you, big brother.

Thank you.

Enhancement.

It's an enhancer.

Bronson:
And caressed with hot oil

to make it the perfect amount
of spicy.

Wow.

We'll do the HD edits

until it looks so crazy
like this.

Pshew, pshew. Crunch.

Meyhem:
The hot oil's crazy.

It's a whole different
dimension.

You could put that hot oil
on anything.

Anything.

Do you cook the peppers
or you just put them in raw?

-Can't tell ya.
-Can't -- I respect it.

♪♪

Bronson: The one time
Al doesn't come,

we get his favorite
...dish.

♪♪

It's a good angle.

This vegetable one
is crazy too.

That looks...silly.

Rico: That's our margarita pie
with light ricotta cheese.

-Uh-oh.
-No tricks here.

There's no cutting corners
in here.

That's what
I like about it.

Look, this is like me
cliffhanging,

like...Sylvester Stallone
in "Cliffhanger."

That was a good movie.

I like that movie.

A lot of people don't
...like that movie.

That was a good movie.

I liked it.

-Stinger pie.
-Oh, my.

Serranos on there.

That's how you know there's a
Latin influence in the kitchen.

Like...Clyde Frazier
right now.

I can spin this.

Mmm.

Rico: This is my favorite pizza,
the chowder house special.

Anchovies, sausage,
and a little bit of light onion.

Bam.

Light onions?

That's what it's all about.

See, even know how
to accelerate the crunch.

Bronson: It's extremely
Southern Italian.

It's like we're somewhere
on the patio right now

overlooking some gorgeous
blue...water.

We're gonna go dive off a rock
together holding hands.

♪♪

[ Laughs ]

Thank you, brother.

Thank you very much.

Hot oil's in there too,

guys.

-You're the man.
-Thank you, brothers.

Thank you for this.

anytime you guys
want to come down.

I'll be here.

I might come through the window,
but I'll be here.

[ Laughter ]

If you come through

the window,

you might leave
through the window.

[ Laughter ]

As long as there's a TV
in my hand, it's okay.

[ Laughter ]

Rico: [ Clears throat ]

Bronson: When you're dealing
with legends,

you must pay homage
to the universe

and visit sacred spots
off the I-95.

Balanced Rock is such a place,

emitting
such a gravitational pull

that I couldn't even wait
to get my mic on.

Yo, I feel weird as soon as
I got out of the car.

It's the rock.

Put the microphone on me,

quickly.

This is the rock.

I'm gonna talk into his.

To be honest with you,

I feel amazing right here,

and the energy
is absolutely radiating

from this situation
behind us.

I feel crazy energy pulling me,
like, back this way.

You feel it?

It's pulling me.

Okay, so you feel it too.

I feel it right there.

Alright.

Give me
the...boom mic.

Alright, I'm serious,

and I'm telling you
right now,

there's some crazy, crazy energy
pulling us.

How is this --
How did this happen?

How did that happen?

Can you get -- I need you
to get on the floor, Jack.

There's no way that this
could be balanced by man

nor machine,
nor anything of this world.

This is unbelievable.

If it decides
to tumble right now,

it was meant to be.

I don't give a...

Meyhem: Rock, like --
the rock.

We have ancient engravings
here into this -- G-W-D.

You see that?

[ Camera shutter clicks ]

That's what I like.

That's a flick.

It's a advertisement
for sex.

A.K.A.

"Hey, is your wife home?"

[ Chuckles ]

There seems to be
some organisms

growing on the rock
as well.

I don't think it's fungi.

It looks like something
other than that.

-You're a fun guy.
-You're a fun guy.

[ Laughter ]

[ Horns honking ]

Bronson:
I think it's time to go try
a very famous hamburger.

[ Indistinct conversations ]

Yo, they got good meat
in Italy?

Uh, no.

But you could --

I mean, somebody
got to have it, though.

So, we back to
the Meyhem and Body show.

My neck
looking like a Tony.

I'm looking like
I'm winning

and you looking like
you owe me.

My man got an Oscar
melted on his neck.

Meyhem:
He's sitting down.

Let's go see
what's going on.

Let's go see
what's going on.

Oh, you're eating
without us?

I came in here to get
a head...start

on these two pricks.

♪♪

Bronson: I wanted to go
to Ted's for that steamed burger

'cause I seen it on TV
mad times,

and it intrigued me.

It was a personal journey,
and having the cameras there

was not going to distract me
from my larger mission.

Mmm.

-What do you think, good?
-It's ridiculous.

Very different though,
right?

I'm not moving
from this spot.

So, a steamed cheeseburger
is different

because we take
six ounces of ground beef.

We put it in a tray.

And what we do is boil water
in the pan in the bottom,

and we use the steam
to cook it.

What that does is let all
the fats and oils

out of the meat
but puts in moisture,

so you get a light and juicy,
flaky burger

without all the fats and oils
mixed in.

Oh, look at that shit.

Look at that, look at that.

Damn.

My man's making
healthy burgers, man.

Bill:
I wouldn't call it healthy.

We dump two ounces of cheese
on it.

Healthier, you know.
I got a -- you know?

-It's healthier.
-Little bit, little bit.

Meyhem:
Can I get a Flying Hawaiian
with no bacon?

Yeah, sure.

You got mango chutney?

I need that.

Chicken -- You want it fried
or you want a steamed chicken?

-Fried's the way to go.
-Fried's the way to go?

He won't steer you wrong.

Always trust a man
with hair like that.

I'm so jealous right now.
Enjoy your time with it.

[ Laughter ]

I will.

My hairline's in Miami.

I got to go pick it up
next week.

[ Laughs ]

-I want another one.
-Same way?

You're not gonna put it
on the flattop, are you?

No.

What, are you crazy?

Come on.

Come on, man.

I want that, please.

That -- That'll get you
thrown out of here.

♪♪

Ooh.

Man, this is just like
gold canned pineapples, right?

Bronson: It's good to pack up
a couple buddies,

a couple brews.

Mmm.

Just go hit the road.

This has been a beautiful
little trek,

a little day trip.

This burger's crazy.

Mmm.

Admire the wilderness, stop,
have a steamed burger.

You see those things
steaming.

I feel like
we've connected spiritually

with the land today.

Body.

What is that?
Trust me.

We've definitely connected
with our stomach chakra.

Quality.

Quality. Come on.

All this delicious food

that's been shoved
in our face today.

-Look at that cheese, man.
-Now you got to try them.

...crazy, right?

White cheddar.

Mmm.

The only kind of cheese
I respect.

Well, not the only,
but it's one of my favorites.

And on that note,

I'm gonna smoke
a very nice piece of weed

in front of your
little establishment.

[ Laughs ]

And make arrangements to buy
another leather jacket.

Sounds good, guys.

God bless you, man.

Thank you.

True, brother.

-[ Laughs ]
-That's beautiful language.

Bronson: Philippe is the home
to one of L.A.'s greatest foods,

and I would suggest driving
from anywhere to eat,

hours away.

Who gives a...

Today you're gonna try
a French dip

like you've never
...tried.

This is
L.A. style sandwiches, man.

Bronson:
We sent The Alchemist there

with two of his buddies,
Estevan Oriol and big Twin.

♪♪

My dad brought me here
in the 1950s.

No kidding.
That's great.

Al: This is the master
right here.

This is the man
in charge of things.

My man Estevan, big Twin.

Nice to meet you.

Well, thank you guys
for coming.

-100 and how many years?
-111 this year.

Andrew:
I'm a fourth-generation manager.

Twin: Damn.

♪ Sing your songs ♪

Well, behind the scenes
is the most fun part,

so let's get to it.

Come on.

Yeah. Come on.

Come on.

What's up, brother?

♪ Sing loud just for me ♪

Al:
I feel like I've just, like,

gotten to a certain level
of a video game

'cause I've never seen it

from this --

This is your checkpoint.

You're gonna respawn
right here.

We're gonna see
the final boss.

[ Laughs ]

So, I like to start
back here.

This is --

This is the reason.

-Wow.
-We do the French dip.

You know, it's au jus,
bread, and meat.

This is the first step of us
making our au jus.

So, this is a traditional stock
that we make.

All the byproduct we have
from like carrots,

celery, onion skin, garlic skin,
everything goes in here,

and so we try and get as much
flavor as possible in here.

It's like a smorgasbord
of flavors.

Ooh, that's
what I'm talking about.

Yeah, so these are
the bones right here.

Al: Holy shit.

So, we get the marrow out of it,
super flavorful.

And this is how it looks like
after it goes for over 24 hours.

-Holy shit.
-Unbelievable.

All the fat that we trim off
from the meat

goes right in here.

People ask to take
a little bath in here.

I got to be like, "No."

I'm about to say

you could dive in that
right there.

I would dunk my head
in it.

Holy water right there.

Yep.

I'll show you
what step two is.

This is the beef cooking

right here, so...

Oh!

You'll see all these juices

right here.

[ Laughs ]

That's -- That's what gets
combined with the stock,

and that's what we dip
your sandwich in.

I'm losing my mind.
I'm just playing it off.

I'm so starving
right now.
Alright.

We'll take care of that.

Oh, my God.

♪♪

This is exciting.

Us three, yeah.

What are we having?

I'm gonna get
one of everything.

♪♪

I want the lamb dip,
the New York pastrami,

and the turkey dip.

Twin: Whoa, whoa, whoa!

I'm in love!

I'm gonna get a beef dip,
turkey dip.

And my pastrami.

Estevan: Grip and dip.

There's an amount of time
from when you get a dip

to where it's crispy
on the outside

and soft in the middle.

It's an art
that you guys mastered.

Turkey.

Two turkeys.

Twin: [ Laughs ]

It's like a main event
right here.

Just looking at it,
smelling it right now

got my stomach hurtin'.

[ Laughs ]

-Whoo!
-[ Laughs ]

Oh, hell yeah.

Twin: Beef.
This is the classic.

That's his 7,000th sandwich
that he had here.

Legendary status.

Sink the fangs in there,
huh?

Mmm.

Perfect sandwich.

Soft, a little mushy,

but the outside
is still crisp.

There's the turkey
with a little splash of chili.

-That's how you do it.
-Mmm, mmm, mmm, mmm.

[ Ringing ]

Look at this spread

right here.

Twin: This is real shit.

Al:
I'm trying to tell you.

Estevan:
The pastrami look bangin'.

Twin:
Look at all fat in there.

Whoo!

♪ Give me all your
money, money ♪

♪ Ain't nothing funny,
want to get shot ♪

I can't believe
I never had this.

When I think of pastrami,
I would think more rye bread.

But with this roll,
this is insane.

What's up, Action?
You...with these,

then you get some of this
right here.

You put it in the bag?

-Know what I'm saying?
-Whoa!

[ Laughter ]

Al: I remember this guy
when we were on tour.

He showed us a lot of the ropes,
me and Scotty.

He was the big dog.
He was the road manager.

And I can say
he kind of raised me.

I remember you taught me
how to say "per diem" though.

[ Laughs ]

Save your money.

It's too much to eat
all the time out, you know?

Put a little more pepper
on there.

Come on, alright.

Al: [ Laughs ]

You're the best.

Mmm.

Y'all playing
so many games.

Al: [ Laughs ]

Look at that.

Who makes pineapple pie?
Nobody.

So, let's get
this pineapple pie going.

Look, it's the same color
as my chain.

Focus on the pie.
Focus on the pie.

Uh-huh. Oh, man.

Huh?

Give us a description.

I'ma keep it real.

I just bit
into a pineapple.

♪♪

That was it.

I want a --

It feel like I'm biting
into the fruit.

You know what I'm saying?

♪♪

[ Laughs ]

♪♪

First time I ever came to L.A.,
you brought me here.

He said, "They dip it in --
in some type of juice."

I'm like, "What?"

Like, I never heard no shit
like that.

Twin didn't know
what au jus was yet.

Yeah.

Now he's

a world-renowned chef.

That's cold as ice.

There's a handful of
old-school L.A. shit.

There's not a lot.

There's some shit

that is tradition
and legendary

but it doesn't make it good.

This is a place
that is legendary...

And good.

...but is...amazing.

Is good. Mm-hmm.

♪♪

You guys did work.

We went in a little bit,
right?

[ Laughter ]

-What about au jus?
-You want a dessert.

Man, I don't know
about that.

It might be good.

Bronson:
I always throw in things
that, you know, I grew up on --

PBS, Ming Tsai shit,
you know what I mean?

So we had to go
to Blue Dragon.

-What's up, brother?
-What's up?

Dude,

so psyched you're here.

This is an honor.

This is an honor.

So psyched you're here, man.

Ming Tsai has always been

one of my favorite
celebrity chefs.

[ Laughter ]

I got a surprise for you --

red roast duck called,
hong shao ya.
Wow.

Lightly braised
2 1/2 hours.

I mean, it is so jiggly.

It literally will fall
right off of the bone.

This duck is so soft.

Bronson: His show on PBS
was legendary,

and I used to cook to it
constantly.

For the people in TV land,
you're...

You can't smell this.
You have to come here.

Dude.

I'm very, very excited

about this.

Hope you are hungry.

I'm starving, man.

Alright, so,
here's the story.

You and I
are gonna go downstairs

and cook a little bit,
make some dumplings

and some scallion pancakes
and stuff.

Then we're gonna
serve you this stuff

we're gonna cook

together.

Thank you.

We go cook. Come on.

I'll be back.

Bronson: Body,
don't talk about me.

No, only after

you leave the room.

Thank you.

Bronson: Having the chance
to cook with Ming

was a dream come true,

and I'm glad I got to bring
two of my bestest friends

to wait upstairs
while I accomplish this goal.

Ming: This dough is gonna be
for the scallion pancakes.

When I used to work
in the kitchen,

I had a little screen

about the size of the...camera
thing right here...

Yeah.

...watching PBS only.

It only had PBS and Spike.

Thin-sliced scallions,
please.

There you go.

You're, like, one of my
...Rushmore guys.

This chef right here
groomed us.

This is one of the main men
in our lives.

Respect, man.

I appreciate that.

No, for real.

Take sesame oil
and spread that.

Lay all those scallions
on top for me, please.

♪♪

Nice.

Smoked pulled pork.

Smell that.

Ooh, ah.

My grandfather invented,

like,

the first
mixed scallion pancake.

He would put cheese
and burger inside of it.

This is the first one
I ever made, Action,

in your honor.

A couple extra twists.

It gives you
some extra layers.

Ah!
Some of the pork's
gonna come out, right?

Now I fully understand
how the layers come.

You know Action's in there

putting his fingers
in all the food.

His little fingers.

So, we have tuna poke bowl.

Look at that color.

And this one is the salmon
with the sambal aioli.

Thank you.

Enjoy.

Oh, it's nice-looking.

It's fresh.
You can smell that.

Ooh.

Yeah, I love poke, man.

People think seaweed
ain't good,

but seaweed is just, like,
an ocean spinach, you know?

♪♪

It's like
a problem-solving meal.

Come up with solutions
when you eat seafood.

Ming: I'm gonna show you
how to make a couple dumplings.

So, this is a beef brisket.

Honestly, I was discovered
by Food Network.

It just happened, right?

They had
this dining-around show,

and I actually cracked a joke
on TV,

which was more than most chefs
did back then,

so I'm kind of sarcastic,
and I love teaching.

And then crimp.

Dude, that's masterful.

You're a great teacher.

[ Laughs ]

We can open up
Action Ming Dim Sum House.

[ Laughs ]

Alright, let's go, Action.
Time to cook.

Yeah,

you better hurry up.

[ Laughs ]

Meyhem:
What you working on?

All kinds of fire, man.

Beef brisket dumplings
for you.

I never saw anybody
grill a dumpling.

No, the bottom,
that's how you get it.

You get that good,
crunchy bottom.

We're going for
G, B, and D, right?

Wait until it gets
golden brown delicious,

then we cover it with water
and let it steam.

G, B, D.

Going for golden brown.

Watch. Splash.

Meyhem: Scallion pancake?

This is a scallion pancake

filled with
smoked pulled pork.

-Upa!
-Oh, my God.

Body: Ooh!

That's what
we're talking about.

Dumplings for days.

-You guys feel good?
-I do.

-A little house made slaw.
-Mm.

Not traditional, obviously,
on a potsticker,

but just a little
extra richness.

And, last but not least,

a little bit of house-made
roasted bell pepper chili.

That's one.

Bronson:

Barbecue brisket.

Wow. Shit looks fire.

Body: Mama G
ain't raised no fool.

Damn right.
Mmm.

Bronson: Ooh, ah!

Ming: That's what

we're talking about.

That's a serious flip
right there.

My Lord.

What do we call that?

I don't know what the hell
that's called.

That's some...ser--

G, B, and D.

Oh, that's the G, B, and D?
Oh, this.

Golden brown and delicious.

Oh, golden brown and delicious.

That's exactly
what that is.

That's exactly
what that is.

You can tap-dance
on there.

You can ice skate
on that.

[ Laughs ]
Please don't.

A little bit of sambal.

Oh!

Oh, my God.

Coming at you hot,
Chef.

-Whoa.
-A whole red roast duck.

-You want some extra support.
-There we go, 3, 2, 1.

-There it is.
-Oh, yeah, look at that.

Bronson: Oh!

Teamwork makes the dream work,
my brother.

Ming: We got all
this great bok choy.

You got a little
veggie fried rice.

You got Thai bird chilies.

Cinnamon bar,
got orange slices.

Now, this is something
that's gonna make

the entire family happy
over there.

Oh, I think so.

I just want you
to understand

that this is not
an ordinary day.

Body: Oh! Ho!

What I'm presenting to you now
is a red duck...

Oh, shit.

...that's been

expertly braised

for hours and hours
with all the things you love.

♪♪

-There you go.
-Oh, my God, thank you.

Ming: Bon appétit.

Body:
That's falling right out.

Look at those layers.

This is not fair.

This thing is not fair.

Look how I got to stand.

♪♪

Meyhem: You ruined things.

I'll never eat duck
anywhere else again.

I never had duck
with that texture.

Ming:
2 1/2 hour braise, guys.

Bronson:
I know his eyes.

Those eyes
told me something

that they've never
told me before.

-[ Laughs ]
-And it scared me.

[ Chuckles ]

-Body, you liking that duck?
-You know I am.

Look, it's gone.
Somebody snatched it.

[ Laughing ]
Somebody snatched it.

So, Action,
what's next for you?

Coming here
to work with you

to learn how to make
all this shit

so I can take it home

and feed my family
with this bliss.

Respect, man.

♪♪

Continued success, man.

I'll see you soon.

-Respect.
-Thank you, sir, thank you.

-Respect.
-Appreciate it.

Ming: Want a doggy bag
a little bit?

-I would actually like that.
-Take some home. Yep.