All language subtitles for Diners.Drive-Ins.and.Dives.S46E14.1080p.WEB.h264-CBFM[eztv.re]

Hey, I'm Guy Fieri,
and you know what I need?

I need you riding shotgun.

I'm on my way to flavor town.

This is Diners,
Drive-Ins, and Dives.

This trip...

Wow. Oh, my gosh.

...we're going from
Midwest to Northeast.

Get a little
geography lesson, folks.

Hitting up joints,
crushing all kinds of flavor.

Holy cheese, Batman.

There's Malaysia Mania
in Cincinnati.

It's a passport.

Legit Salvadorian
in Port Chester, New York.

That's bananas.

Plus, an Omaha family
doing things Detroit style.

It is crust vacation, bro.

-And taking the bus...
-Adios.

...to pizza town.

This is a top-notch pie.

It's the real deal.

That's all right here,
right now,

on Diners, Drive-Ins,
and Dives.

So I'm here
in Omaha, Nebraska,

right off 108th Street
off of the I-80

to check out Food Truck Corral

that was an old
burger franchise.

But there's this
one particular truck here.

See, it's a family,
a husband and wife team

came out of Las Vegas
during COVID,

wanted to bring their daughter
back to Omaha

to be closer to family.

But they needed a job,

so they studied up
the world of pizza.

They bought themselves
an old school bus,

and the rest is history.

This is Izzy's Pizza Bus.

Cherish, how's that
Izzy special coming?

Everyone in Omaha
is chasing that bus around.

The oven's in the bus.

This is such
a cool experience.

Hey, guys.
Here's your Red Harvest.

Pumps out some of the
best pizza you've ever had.

[Guy] Detroit-style pizza,
to be exact,
in Omaha,

brought from Vegas by
Brett and Cherish Geiger.

All right,
so you guys are in Vegas.

How did you get here?

We wanted to get Izzy here
to be with family.

-How old are you, Izz?
-I'm 11 years old.

So where'd you learn
to make pizzas?

Just at home,
kind of obsessed with it.

We do a Detroit-style pizza,
pan-proof dough,

try to get it in nice and
fluffy and airy in that pan.

It's like a
thicker-style pizza,
crunchy on the bottom.

I am obsessed. [laughs]

[Guy] Get us into it.

Cold water for this
more hydrated dough.

Patent flour,
which is like a bread flour.

The other flour
is a white wheat flour.

This is my thing
where you kind of

came up with over some time
and a lot of dough testing

and getting all pizza-nerdy
and all that.

-Pizza-nerdy.
-Yeah.

-[Brett] Bloomed, activated
yeast right here.
-Got it.

Sea salt.

Turn it on low, kind of start
to mix everything up.

Mix for 12 to 15 minutes.

-[Guy] And then
hit the olive oil.
-Yep.

[Brett] We'll give it usually
a few hours in the bus bin.

Give it a couple
stretch and folds.

Throw it in the walk-in
for 24 to 48 hours.

[Guy] What pizza
are we going to make?

The honeypeno pizza.

Have your honeypeno here.

It's like a perfect
combination of nice,
tasty pepperoni

along with some heat and some
crunch of the jalapeno.

Look at the bubbles
on that, huh?

[Brett] Canola and olive oil.
Cut it out of here.

Get it a little bit oily

so it doesn't dry out.
Put a lid on it.

[Guy]
And it should fill the pan
by the time it warms up.

-What are we going
to make next?
-Some pickled jalapenos.

White vinegar, water,
minced garlic, sea salt,

and a little bit of agave.

[Guy] Agave, great.

Set that up for a boil.

Brine is ready.
We're going to pour it over

our jalapenos and let it
rest overnight in the fridge.

-Last step. Okay.
-Pizza sauce.

Ground tomatoes, sea salt,
some minced garlic.

That's all she wrote, huh?

Izzy made this sauce
at eight years old.

Now we're just
going to top the pizza.

-So we're going to--
-Do you always top
on the scale?

Yeah, we like
to weigh our cheese,

try to get the most
consistent product.

So we're going
to put 235 grams

mozzarella and brick cheese.

Holy cheese, Batman.

And you're fresh grating this?

Yes, we're shredding that
in-house.

Like I said,
we blend the two--

All the difference
in the world.

That is fresh.
You can taste it. Excellent.

[Brett] Sprinkle it with
a little bit of oregano,

house pickled jalapenos,

and then we're going to add
some cup and char pepperonis.

Get that nice,
cup-y-grease goodness.

-Is that how they market it,
cup and char?
-[Brett] Yes.

I didn't know
that was the name.

That's a well-adorned pizza.

Stick it in the oven.
About 12 minutes.

-Honeypeno.
-[Guy whistles]

[Guy] That's some crispy edge
on that, huh?

[Brett] And then we
cut these into four.
Everyone gets a corner.

Listen to that crust.

That is a lot of pizza
and a lot of cheese.

Got more goodies
to go on there.

You put more stuff on it?

[Brett]
We got to get that red sauce
we made on there.

Parmigiano Reggiano.

-Final, hot honey.
-[Guy] Wow.

Now, if they want it to go,

you have these
really cool boxes.

[Brett]
So you rip this out,
it becomes a bib.

[Guy] That's hysterical.

I tend to do a much bigger
adventure than I anticipated.

That weighs a pound.

That's not typical deep dish.

That is so light and airy.

The crusty edge is nice.

Go. Spot on.

If you're going to call it
the honeypeno,

you've got to have
great jalapenos on there.

Good sized slices.

Not too hot.

-This is a top-notch pie.
-Thank you, man.

I got a honeypeno
for Theresa.

[man] You're excited
to get to the crust part.

That's like a cheesy crown
on the outside of it.

The charred cut pepperoni,
the hot honey. Just perfect.

Nice little mild burn to it
in a good way.

The honey really adds
some sweetness to it.

Favorite pizza they make.

-Pretty legit.
-Yeah.

Brett makes some
of the best pizza

in the Detroit style here.

We also own
a New York style pizzeria.

Basically, created a
little metropolitan
Omaha pizza alliance.

-It's got 15 different
pizzerias in it.
-Amen.

I'm just trying to put
good pizza on the map,

so I'm here to support
Brett and his wife, Cherish,

because they're
not only awesome,

but his passion for
what he does is right here.

[Brett] All right,
I'm ready on a Miss Mona.

[man] Chicken, bacon,
and ranch on a pizza.

You can't go wrong
with that one.

[Guy] So what pizza
are we into next?

Miss Mona, which is our
chicken, bacon, ranch.

So we're going to make
our house-made ranch.

Sour cream.

-Mayonnaise.
-Buttermilk.

[Brett] Granulated garlic.

-Dill.
-Gotta have
dill and ranch.

[Brett] Black pepper.
Ground mustard.

Onion powder. Salt. Sugar.

Worcestershire.

Paprika. Parsley.

And we got chives here.
White vinegar.

We're going to let this sit
typically overnight.

Now we're ready
to put together our Miss Mona.

255g of the cheese blend.

Mozzarella and brick.

That's a game changer
right there.

[Brett] A little sprinkle
of oregano.

Diced bacon. It's pre-cooked.

The chicken is smoked
and pre-pulled.

So we got some good
smoke flavor on there.

[Guy] So it saves you
a little bit of that time.

[Brett] Yeah,
and out on this bus,

We try to have everything
as prepped as we can.

Some of our house-made
ranch on there.

Barbecue.

Some green onions
to finish it off.

There you have our Miss Mona.

It is a crunch vacation, bro.

The skirt that it makes
on the edge of the pan

is addicting.

The ranch dressing
is dynamite.

It's got a lot of
really good flavor in it.

I get the dill.

Piece of bacon,
piece of chicken
in every bite.

Dynamite.

And your Miss Mona.

It is delicious.

It has a nice
dill taste to it.

The smoky bacon
and ranch combo...

It's just a delight to eat.

We got a Vanilla Ice
coming out.

Izzy's Pizza Bus is just the
funnest food truck to support.

I got nothing to say,
but congratulations.

It's the real deal.

It puts a smile on your face.

I'll take it to go, please.
I want the box, souvenir.

Adios.

Up next, a Malaysian oasis
in Cincinnati.

Oh, that is so good.

Flying high with some bird.

The duck is probably

some of the most tender duck
you'll ever try.

And a specialty
where the fix is in the mix.

Such a beautiful dish.

And now you have
me destroying it.

You know, one of the things
I love about Triple D,

of course,
is all the great food.

But even more than that
is the people

that make the food, especially
when they're immigrants

and they come
to the United States

looking for
that American dream.

So I'm here in the
Mount Lookout neighborhood

of Cincinnati, Ohio,
to check out one such dream.

This chef came from Malaysia
when he was 41 years old.

So he opens up
this restaurant.

What people are saying,
when you taste this menu,

it's a one-way ticket
to Malaysia.

This is Sago.

BBQ pork dry noodle.

Sago is this little
hole in the wall place.

The food here is just like
five star restaurant.

Working the Curry Mee broth.

I'm always looking for
authentic Malaysian food,

and I found it here.

[Guy] From Chef Paul Liew,

who went from working as
a skilled chef in Malaysia

to fire things up
in Cincinnati.

You're doing Malaysian,
which is an influence of Thai,

Chinese...

Indian,
all different countries.

Getting a little
geography lesson, folks.

One nasi lemak.

The best thing on the
menu here is

the nasi lemak
and beef rendang.

It's curry beef
stewed for hours.

Some sambal, pickles,
a superb dish.

-[Guy] What are we
making today?
-[Paul] Nasi lemak.

-Nasi lemak?
-Yes.

We're going to pressure cook
the beef knuckle

for 35 minutes.

-Lemon grass?
-Lemon grass. Water.

[Paul] Once it comes out,
we will chill it, dice it,

before we put it
into the braise.

-What do we do next?
-The fresh spice
for the beef rendang.

[Paul] Oil, lemongrass,

turmeric, galangal, onion.

And then we have dry spice.

Star anise first.
I'm going to break it up.

-Break the pod open, yeah.
-[Paul] Yeah. Cardamom.

-Coriander.
-And black pepper.

-[Guy] Fennel.
-Clove.

-And...
-Cumin.

[Paul] Grind the dry spices.

-Puree that for
the beef rendang.
-[Paul] Yeah.

Next step.

-Coconut rice.
-[Guy] Okay.

This is, uh, jasmine
and long grain rice mixture.

Ginger, onions, lemongrass,
pandan leaf, coconut milk,

salt, MSG, and water.

-Stir it up, let it cook,
then we'll finish the dish.
-[Paul] Yeah.

-We put all this together,
and you have beef rendang.
-Let's see it.

Fresh spice mix, chili powder,
spicy chili powder.

You can add more
if you like it spicy.

-Liquid from the
pressure cooker.
-[Guy] Okay.

[Paul] Diced beef, dry spice,
lime leaf, coconut milk,

toasted coconut paste,
salt, sugar.

Then cook for 15 minutes.

[Guy] What are we on to next?

Tamarind sambal,
the chili sauce

that goes on the nasi lemak.

-[Guy] Great.
-Oil,

lemongrass, onions,
spicy chili powder.

This is tamarind.

[Guy] Tanginess of
the tamarind, got it.

Now we put it back in the pan,
salt, sugar.

Smells so good.

Cook this until
you can see the oil

separate from the solids,
15 to 20 minutes.

15 minutes of torture.

Next?

The spicy pickle, salt,
sugar, water, vinegar,

onion, cucumber,
sweet pepper, carrot.

-Okay.
-All right.

[Paul] We are plating now.

-Peanuts, eggs,
the spicy pickle.
-[Guy] Right.

Coconut rice, tamarind sambal.

This is the beef rendang
that we cooked.

Toasted sesame seeds
and fried onion.

Traditionally, we eat it
all mixed together.

[Guy] It was
such a beautiful dish,

-and now you have
me destroying it.
-[Paul chuckles]

Oh, that is so good.

Wow.

You have to mix it together,

because when
you're biting into this

and you get this tender beef
with a little bit of spice,

and you get a little bite
of the pickle,

and then the next thing
you get spicy...

That's really,
really delicious.

Nasi lemak and beef rendang.

You have this rich texture
with the beef,

the fluffiness of the rice.

You get some of the spice,
and then you get the egg

that can cool it down.

You take a bite
and keep going.

So when you found this place,
what did you think?

I thought it was
the best food in Cincinnati.

Something new,
outside of our comfort zone.

Plating prawn mee.

To find authentic
Malaysian food,
it is life changing.

-Have you been to Malaysia?
-I have, yes.

This reminds me of home.

I would try
every Malaysian place

in every city I would go to,

and this is the best.

[woman] Dumplings are done.

You know I'm not gonna leave.
I'm going to sleep back there

on the bag of rice.

Then we get back up.
We're gonna make
something else.

Make yourself at home.

This is to balance out
the sweetness

and the umami.

This will definitely
balance out your mommy.

I wouldn't leave home if
my mommy cooked like that.

Welcome back.

Triple D hanging out in
Cincinnati with this wild cat.

Chef in Malaysia for years.

-Come over here
and start Sago,
-[Paul] Yeah.

which is the name
of the ingredient

from the palm tree that goes
in a lot of the desserts.

-Correct. Perfect.
-How did I do?

[man] Chef Paul really wanted
to let people know

what Malaysian food
is all about,

and he does an amazing job
representing that with

every dish he puts out.

Two minutes left on the duck.

Best thing on the menu
is definitely the duck.

That sauce is just rich
and delicious,

and then the noodles
are just so tender.

[Guy] What are we
making next, Chef?

-Dry rub for the roast duck.
-Let's see it.

Ginger powder,
black pepper powder,

-cinnamon powder.
-Cinnamon.

-Ground up star anise, okay.
-[Paul] Kosher salt.

-[Guy] Chicken base.
-White pepper.

-Dry rub in every cavity
that we can find.
-[Paul] Yes.

Shaoxing wine.

[Guy]
How long is this dry rub
going to go on, Chef?

At least 24 hours.

-And then we're
going to skewer it.
-[Guy] Okay.

We're going to make
the maltose solution.

Maltose is sugar from wheat.

And that's specifically the
type that needs to be used

for making the Peking duck.

Correct. To give
the duck the color.

Just regular white vinegar.

Water.

We will blanch the skin.

This is just hot water.

-We're just sealing up
the pores on the duck.
-Correct.

And we'll put the
maltose solution inside,

and we'll do the same--

-[Guy] We do the same thing
with the duck now? Ah.
-[Paul] Yeah.

[Paul] Hang this out to dry
two to three hours.

-What, you just hang them
around here like laundry?
-Something like that.

[Paul]
After the duck is air dried,

we will brush
some Hoisin sauce

in the cavity of the duck.

How long is the
duck going to cook?

[Paul] 45 minutes
at 350 degrees.

-So it'll crisp up
the top of the duck.
-Correct.

-What's up next?
-Sauce for the noodles.

Water, kosher salt,

-sugar.
-[Guy] Chicken base.

Dark soy sauce,
sesame oil, white pepper.

[Guy] That's the noodle sauce?

-That's the noodle sauce.
-Okay.

-And the noodles are just
regular egg noodles?
-[Paul] Yes.

Delicious.

So it's out of the oven.

Now what's the final step?

[Paul] Crisp up the skin.

Duck's been through a lot.

Now we're going
to cut up the duck.

[Guy] Look at that.

-[Paul] Hoisin sauce.
-From a happy duck.

[Guy] The duck is probably
some of the most

tender duck you'll ever try.

Not served medium rare
like we typically do,

but there's a ton of moisture
inside of the duck.

The fat's rendered
down nicely.

The skin on the outside
is the bomb.

And complemented with a little
sweetness of the Hoisin,

but it's not one
particular note or flavor.

Outstanding.

Roast duck dry noodle.

As soon as you take
a bite of the duck,

it just snaps in your mouth.

It's somehow crunchy
and crispy,

but tender at the same time.

It's got a real depth
of flavor.

Curry mee with
Hainanese chicken. Table five.

The food in here
is just amazing.

You can pick
just about anything

and you're going to get
a killer meal.

This is the kind
of place that,

I said it a million times,

You would blow...
you drive by this every day,

not knowing it's here.

We found out about it.
I stopped.

I get a place to park.

And you walk in, and you get

almost transported
to Malaysia.

-It's a passport.
-Thank you. Thank you.

I'll get the rest
of that duck to go.

Coming up in Port Chester,
New York.

Trying to make
that perfect bite.

A Salvadorian spot
with deep family roots.

You and your brother
sticking to the traditions,

Putting their cultural spin
on tamales.

-Delicious.
Absolutely delicious.
-Yeah, really--

And serving up pupusas,
just like mom made.

That's the game changer.

All right, Dad. So we drive
all the way out here

to Port Chester, New York.
Where are we going?

[Guy] El Salvadorian food.
You're going to love it.

I mean, it's got
a great story.

Two sons took over the
restaurant from their parents.

And their parents
had taken it over

from one of their uncles.

And I hear
the food is amazing.

So find a place to park.

Just remember the name.

Rinconcito Salvadoreño

[speaking Spanish]

The food's amazing,

like, I'm excited
to come here every time.

Costilla asada.
Rice and beans.

Salvadorian food,
it's unique in its flavors.

It's the best.

[Guy] The best coming
from brothers David
and Edwin Sorto,

who are keeping their
Salvadorian roots strong

with generations
of family recipes.

So how do you explain
Salvadorian food?

[David]
You know, simple ingredients,
but comfort foods

from, you know,
people in poverty, right?

It's poor food. But if you
treat it the right way,

-it's got tremendous flavor.
-It has a lot of flavors.

-What are the specialties
of the house?
-Pupusas.

Pupusas is like
having hot dogs

in the street of New York City
down in El Salvador.

Pupusa revuelta.

The best one is
our pupusa revuelta,
pork and cheese.

Kind of like a tortilla
filled with cheese
and chicharron.

We are preparing
our chicharron for
our pupusa revueltas.

We got our
pork shoulder butts.

We do some
dried oregano, adobo.

Granulated garlic.

Parsley, chicken bouillon.

-Cook this down.
-For about maybe
an hour and a half.

Now we're going to get
into our picadillo.

This is the sofrito that goes
along with our pork.

Corn oil, some tomato,
green pepper, red pepper,

white and red onions, celery.

Never seen celery
in a sofrito.

Cilantro. Garlic.

[David] Bay leaves
and some chile guajillo.

Oregano, some adobo.

[Guy] Red chili flake.

-Is that sazon
we're going with?
-This is some sazon.

[Guy] Let this cook down.

And we go ahead and grind our
chicharron and our picadillo

for pupusa filling.

So once everything
is blended down,

-we have some
mozzarella cheese.
-Okay.

We have our masa here
and what we do,

we shape it into form.

-On the flat top.
-Ready to go.

So what else goes
on the pupusa?

We serve it what we call
as a curtido.

-It's a coleslaw. Yeah.
-Curtido?

[David] Cabbage, carrots,
red and white onions,

fresh cilantro, salt,

red crushed peppers,
dried oregano,

and red wine vinegar,

along with some
tomato sauce that we made.

-[Guy] What's in it?
-Onions and garlic.

Once those are
translucent enough,

we throw in the
whole peeled tomato.

Once that's cooking down,
we put in tomato paste.

And we add some
chicken bouillon powder,

adobo, oregano, sugar.

So we just wait for it
to get to a nice simmer.

Then we finish it off
with some cilantro.

-Puree?
-Yeah.

We have the coleslaw ready.

We add some of our
tomato sauce and pupusa--

I love my tomato sauce
in my coleslaw.

[David] There you go.

It is just hot to hold.

Mmm. First crispy,

then creaminess of the pupusa,
then the cheesiness.

But then all of a sudden,
you get the contrast

of the slaw with
the tomato sauce,

cooling it down and adding
a little bit of acid.

-It's dynamite, dude.
-How's the pupusa revuelta?

When you bite into it, you can
really taste the pork

mixed in with the cheese.

The curtidos and the
salsa de tomate,

It's great.
It adds some freshness.

Jeff is my agent at WME.

This is his beautiful family.

If you watched Triple D
13 years ago?

[woman] Yeah.

[Guy] This is a tradition now.

We have a reunion, and we've
come back to a Triple D joint.

-So far, what are your
first bites like?
-Amazing.

It's incredible.
It's really, really good.

[Guy] Have you had
a pupusa before?

-[woman] No.
-What do you think?

I like the spices.

Tamale is out.

-And these recipes
came from where?
-My mother.

[David] Tamalitos de elote.

They're cooking from
where they came from,

and it tastes great.

It's amazing to see
them spreading, like,

the Salvadorian culture
here in New York.

-Chicken tamales.
-Our tamales.

They are a little bit bigger
than your traditional tamales

that you would have in Mexico.
Oh, they're so good.

I never knew that
there were tamales
in El Salvadorian food.

[David] Yeah.

-And so you--
-Dude.

I had to park over the bridge,
around the corner--

-This is my son Hunter.
-Sorry. How you doing?

Nice to meet you.
Sorry, I'm late.

All right, Jeff. What's next?

We're getting into
our tamales de pollo.

Water. Chicken.

Red peppers, green peppers,
some white onions, cilantro.

Celery again.

Garlic and chicken base.

-How long is that
going to go for?
-45, 50 minutes.

-[Guy] Until the
chicken's shreddable.
-[David] Yeah.

Now we're working on the sauce
that goes inside the tamales.

-Okay.
-You know, we want
to keep it nice

and juicy and flavorful.

-So this is what we--
-Juicy.

-He just has all
my favorite words.
-I was going to say moist.

So this is what
we call recaldo.

Water, green peppers.

-[Guy] Tomatoes.
-Onions, and red peppers.

[David] Toasted pumpkin seeds,
toasted sesame seeds.

-Dried oregano,
achiote water, annatto seeds.
-[Guy] Okay.

Toasted guajillo,
cumin and cloves.

-We have some toasted garlic,
some toasted bay leaves.
-[Guy] Got it.

[David] We blend it.
We put it on a stock pot.

We let it cook for 25 minutes.

-Where are we at?
-Prepping for our masa.

[David] We add the
strained chicken stock.

Let me guess. Red bell pepper,

-green bell pepper,
cilantro, and onions.
-How'd you know?

Ah, I've been
hanging out for a while.

[David]
So we throw that all together.

Fresh garlic.

-Let's make the masa.
-Yes, sir.

-[David] Some of our chicken
stock, corn flour, our masa
-[Guy] Masa.

[David] The marinade
we just prepared.

Have you ever heard of loroco?

-No.
-This is a bud,

you know, in El Salvador
before it blossoms.

[Guy] Let that cook.
Let it cool.

And then we start
to stuff the tamales.

[David] We wrap them
in banana leaves.

-[Guy] Not in
corn husks?
-No.

That's bananas.

Recaldo. Chicken.

Bell peppers. Roll this up.

We wrap it again in some
aluminum foil, nice and tight.

This is going to boil,
not steam.

[David] We let this cook
for about two hours.

Trying to make
that perfect bite.

That masa is nice
and creamy.

Wow. Not dry at all.

[Guy] And the flavor
from the salsa recaldo,

that's the game changer.

-Delicious.
Absolutely delicious.
-Yeah, really--

[David] Finishing the
tamales de pollo.

The meat is tender.

The sauce
puts it all together.

[Guy] You've had
Mexican tamales.

-Yeah.
-What do you
think of this one?

I think they're a
little different but
they're super flavorful.

[David speaking Spanish]

The love that they put
into this place

is the same love
that they put into this food.

It's not just the fact
that El Salvadorian food,

I don't think,
gets enough recognition.

That's one thing.

You and your brother
sticking to the traditions,

you are a beacon, my friend.

Was that a road trip or what?

But don't worry.

There's plenty more joints
all over this great country.

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

Mom and dad know
this is happening?

They're probably
watching you right there.

Filomena and Fabio,
they're doing great.

-Thank you.
-Okay, that's what I
was supposed to say,

-right?
-[laughs] Yeah.

-He'll sign you
a check right after.
-Just smile.