Original subtitles

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.