All language subtitles for Diners.Drive-Ins.and.Dives.S47E03.1080p.WEB.h264-CBFM[eztv.re]

Hey, everybody. I'm Guy Fieri,
and we're rolling out,

looking for America's greatest
Diners, Drive-Ins, and Dives.

This trip...

To drums of flavor town.

We're going from chicken...

That is some crunchy chicken.

To noodles.
I might not leave.

There's elevated
authentic Italian in
Greenwich, Connecticut.

No filler, all thriller.

Pasta cheese
and sweet in Nebraska.

I know it's outside
of downtown Omaha,

but this is worth the drive.

And an all-star lineup
is in Los Angeles...

Tonight is a very special
Diners, Drive-Ins, and Dives.

To watch a championship.

She wears the belt.

Knock out some
heavyweight bird.

That's step four of the
98-step chicken sandwich.

That's all right here,
right now

on Diners, Drive-Ins,
and Dives.

You know, at Triple D,
I am always looking

for the real deal,
the original.

People that are
scratch-making it,
hand-making it,

you're coming from the source.

So I'm here in the
Cos Cob neighborhood

of Greenwich, Connecticut,

right outside
of New York City,

where a husband
and wife team from Italy

have showed up and
opened up a pasta shop.

Now, you could buy
the pasta here,

take it home, and cook it,

or they'll cook it for you.

Either way, you are getting
the real deal.

This is Il Pastaficio.

Ciao. Buon appetito.

Coming to Pastaficio
is always like

returning home to Italy.

Ravioli ricotta and spinach
in the butter right now.

All these dishes have
maybe five ingredients.

You can't fake it.

It's got to be done right.

Ricotta e spinaci ready, guys.

[Guy] That's because
Federico Peradine's heart

still beats for
his home country of Italy

after moving
to the US in 2015.

So how did you come
to the United States?

I was in advertising.

My wife, she asked me,

"Do you mind
to move to the US?"

I say okay.

I attended a culinary school
focused on the pasta.

And then open up
a pasta joint.

Absolutely.

The bigoli veneziani
ready for table one.

[man] The bigoli is great.

It's a duck ragu,
and it's so flavorful.

It's a very unique dish that
I haven't had anywhere else.

All right, so what are we
going to do with the duck?

We are going to take out
the breast for the ragu.

[Guy] And then
we grind those?

-The breast
and the legs.
-Okay.

-[Guy] We roast the bones.
-For 10, 15 minutes.

We put some vegetables.

[Guy] Carrots, onion, celery.

[Frederico] Yeah,
bay leaves and water.

We cook for 12 hours.

-And then we strain it,
and that's the stock.
-[Frederico] Yeah.

Put butter,
a little bit of oil,

carrots, the celery,
the onions.

-In French,
we call that mirepoix.
-You speak French, too?

-Little... poquito.
-Poquito?

[Frederico] We have our duck.

Next, the white wine.

[Frederico] Bay leaves,
black pepper, salt.

We add a little bit of broth.

All right, let's get it.
What are we making, chef?

Bigoli is a very thick pasta

made with eggs,

-double zero,
-Okay.

durum flour and grappa.

-With grappa, really?
-Grappa.

[Guy] All right, so we
mix this up for how long?

[Frederico]
Four or five minutes.

-Let it rest?
-Yeah, for half an hour.

[Guy] What is this?

[Frederico]
This is a bigolaro.

-It was invented
200 years ago.
-No.

[Frederico] We put our dough.

[Guy] It's awesome.

And slowly, slowly, slowly,
it came down the bigoli.

-We have to put the bigoli
inside our pasta machine.
-Okay.

-We have extra virgin oil.
-Extra!

[Frederico] Duck ragu.

[Guy] Look at that.

[Frederico] Bigoli ready.

Taking the time to nest it.

I might not leave.

The jewels of the crown.

We finish with rosemary,

olive oil and
Parmigiano Reggiano. Enjoy.

If someone said
they don't like duck,

this would be the dish
that I would say,

let me introduce you to duck.

It's tender,
great depth of flavor,

no filler, all thriller.

-Outstanding.
-Thank you.

Gives me goosebumps.

Bigoli almost ready.

You can taste the duck.
It's tasty. It's not gamey.

The thick pasta along with
the crumbly duck,

I think it goes
very well together.

So I'll give you a
real great Triple D insight.

Coming soon
will be flavor town,

hard sodas, and hard teas.

And this is the team
from Two Roads Brewing.

Well, just part of the team.

All right,
so tell me about this.

Have you ever had duck ragu?

No.

[Guy] Did you even
know that was duck?

I did not. It's incredible.

Linguina with sugo di pesce
is ready on the pass.

What does the name mean?

In Italy, we have
the Pastificio.

That is the little store where
everything is made inside.

You just added the A to it

-so people
would see pasta
-Yeah.

inside of the name.

Lasagne al tartufo.

This is my favorite lasagne.

I can't find it anywhere else.

We make the lasagne
with tartufo and fungi,

-mushroom and truffle.
-You had me at a look.

-Let's go.
-[Frederico] Eggs.

-[Guy] In the durum flour?
-Yeah, correct.

Then after this,
we'll let it rest.

-And then this is the sheeter
we're going to go to.
-Correct.

So we're going to finish
cooking the pasta

inside of the lasagna.

-With the bechamel that
we make with the truffle.
-Let's go.

[Frederico] Butter,
double zero flour.

[Guy] To make the roux.

Now we are going to season
the milk with the nutmeg

and the salt into the roux.

And we have to whisk
super, super rapid.

-Here you go. You got it.
-Okay. Thank you.

-Thank you.
-What's next.

-[Frederico] Garlic oil.
-Truffle paste.

And the cremini mushroom.

-[Guy] The creminis
that have been sauteed.
-Yeah.

[Guy] Cooks down.

Let's see this come together.

[Frederico] We start with
a plain bechamel,

lasagne,

and now we start to make the
four layers with our bechamel

-with mushroom
and Parmigiano Reggiano.
-Beautiful.

And we go ahead with
the second one, the third one.

[Guy] And then the last one.

[Frederico] 40 minutes, 360.

-Here we go.
-Gorgeous.

[Frederico]
And we finish with truffle
and Parmigiano Reggiano.

[Guy] You get to taste
all the ingredients.

Full of flavor.

Creamy.

You get to enjoy
the handmade pasta.

Delicious.

[Frederico]
Lasagne al tartufo is ready.

-How's the lasagne?
-Fantastic.

I mean, the flavor
on this is unreal.

Great quality and tasty.

It has a great balance
between creamy,

the crisp on top.

This is your
gnocchi San Marzano
and the fusilli al pesto.

It's a celebration
of Italian food,

whether it's prepared
or whether you're

bringing it home to prepare.

We're just talking about
bringing more home for dinner.

So good.

You have such passion
for what you do.

-Thank you.
-Outstanding, my friend.

[Guy] Up next,

I'm bringing a Food Network
posse to Los Angeles.

We are in the home of a
Tournament of Champions champ.

To grab a spiced up sandwich.

I can't even feel
my tongue anymore.

[Guy] They can't be contained.

Oh, I love this
out of the bun move.

Hang on, I'll try again.

[vocalizing]

-[all laugh]
-[claps]

-All right, so where are we?
-Virgil Village.

It's near K-Town.

-You been here before?
-Never.

-You?
-Not yet.

I have.
It's kinda hard to find.

Chef Me Lin.

TOC four champ.

And we're hungry.

And it's a simple neon chicken
on the outside.

Sounds good.
This is daybird.

Chicken's up.

It's a limited menu,
but everything on the menu

is just perfect.

Nashville hot fried chicken,

but in a Sichuan
Chinese ingredient style.

You got the different levels
of spice.

You got the different
dipping sauces.

How do you explain...

I mean, there's just a little
chicken neon on the outside.

They're only open for lunch.

That's how you explain it.
Look for the chicken.

Hey, man, you guys seen
a chicken in a strip mall.

But when you're
a proven winner,

you got license to do things
your own way.

Tonight is a very special
Diners, Drive-Ins and Dives

because we are
in the home of a

Tournament of Champions champ.

From season four,
the one and only

champ Chef Mei Lin.

-[laughing]
-And she wears the belt.

All right, how many items
on the menu?

Four main items, and then we
have some sides and sauces.

If you're gonna come
and hang out with the champ,

why won't you invite
Chef Nate Appleman,

Iron Chef Stephanie Izard,

and the one and only
Chef Aaron May.

Everybody was excited
to get in on this deal.

We'd all love to know
how you're making the magic,

the great sando.

-You say sando or sondo?
-Sando.

-Sando. What do you say?
-I defer to the champ.

[Mei] All right,
one medium sando up.

It is the chicken sandwich
you take a picture of.

From top to bottom, it's just
absolutely phenomenal.

Let's get into this, Chef.

[Mei]
The chicken thighs are what
we use for the sandwich.

Pound out the thicker side.

This is going into a brine,
water, salt,

granulated garlic,
fish sauce, buttermilk.

So we got funk,
acid, and salt.

[Mei] We're gonna add that
into our chicken,

cover it, and let it marinate
for about 12 hours.

This is actually
for the chili oil.

We're gonna dip
our chicken in it.

Szechuan peppercorns,
black peppercorns,

coriander seed,
fennel seed, cumin seed,

star anise, bay leaves,
and cinnamon.

Get all the spices
and we dry toast it

until it's nice and fragrant.

-Once you see it--
-Just stick your
hand in there.

-Your hando.
-[laughing]

[Mei] So we're gonna go
into the blender.

[Guy] Oh, my gosh.

-It smells amazing.
-Fantastic.

Add my chile de arbol
into the oil.

Gochugaru chilies.

We're gonna let that infuse.

Add the sugar, turn it off,
and then we add in our spices.

And we're gonna
let it rest overnight

and we'll strain it
in the morning.

-What's next?
-We're gonna make
our pickling liquid.

We have our mirin and sugar.

Let that reduce by half.

And we're gonna get
our spices toasted,

coriander, black peppercorns,
and bay leaves.

Add it into our reduced mirin
and sugar liquid.

Turn off the heat, and then
we're gonna add white vinegar

and our rice vinegar.

Once this cools...

[Mei] Add this
over our vegetables.

Shallots, fresnos,
and jalapenos.

That's step four of the
98-step chicken sandwich.

-Sando.
-What's next? Thank you.

[Mei] We actually
strain that liquid

from the pickled jalapenos
and fresnos.

Mix that together,
add into our honey.

That's what we make
our hot honey with.

Holy moly.

Uh, what are we making next?
Who cares?

[all laugh]

[Mei] We're gonna do
our no-heat spice mixture.

Bay leaves, cinnamon sticks,
green peppercorn,

black peppercorns,
szechuan peppercorns,
coriander seed.

Was the goal to use

-everything that you had
in the kitchen?
-Pretty much.

Cumin seed, fennel seed,
some clove,

green cardamom, star anise.

Give it a mix.

-Spices that we
just blended up.
-[Guy] Okay.

Mushroom powder,
granulated onion,
granulated garlic,

some sugar, and some salt.

That's the base seasoning.

We actually have
a lot of different spices

that we add in
depending on the range.

-All right, so you'll make
this medium right now?
-We'll make you a medium.

[Mei] Cayenne, chile de arbol.

We'll just leave it at that.

We're gonna start off
by dredging our chicken,

add our fish sauce into
the buttermilk, and our eggs.

You know when
you see fried chicken,

you see, like,
those corn flaky

-looking things
on the chicken?
-Yeah.

So they're not
actually corn flakes.

We add a little bit of water
to our flour.

-So just kind of rubbing it
between the hands.
-Interesting.

[Guy] And you get
those little chunks.

-Oh, look at that.
-Smart.

[Guy] Into our mixture
of rice flour, corn starch,

and regular flour.

[Mei] Going into our egg mix
and into our dredge.

-[Guy] What's next?
-We're gonna do
multiple fries.

-[Mei] At 325.
-[Guy] For the first fry.

We fry at a hotter temperature
on a double fry at 375.

There's sauces.

Habanero ranch, sugar,
granulated garlic,

black pepper, fish sauce,
habanero hot sauce.

Add our mayonnaise,
sour cream.

So this is our ranch.

-[Stephanie] Missed my eggs.
-Ranchy.

You know what it is?
You know what makes it ranchy?

Fish sauce.

-Yeah, agreed.
-Fish sauce makes
everything delicious.

[Guy] What's next?

[Mei] We're making
our daybird sauce.

Sugar, granulated garlic,
black pepper,

Tabasco, Worcestershire,
ketchup, Kewpie mayonnaise.

Thank you, folks,
for sticking around

for the 24 hour
Triple D marathon.

[Mei] And then we're ready
to build our Szechuan
hot chicken sando.

That is some crunchy chicken.

For the medium,
we only do a half dip.

-I'm doing medium.
-Medium and an extreme.

For the extreme,
we do a full dip.

We season both sides.

We're gonna get
our honey in there.

Oh, I love this
out-of-the-bun move.

Our slaw consists of red
and green cabbage,

chives, and cilantro,
our pickled shallots,
and pickled chilies.

[Guy] Oh.

I'm rethinking my order
at this moment.

How do you recommend
eating it?

Whatever you want
to start with.

-Okay.
-[Nate] The habanero.

-[Stephanie] The ranch.
-[Aaron] Wow,
that's so crunchy.

[Guy] One of the best
chicken crunches I've had.

Very juicy.

I feel like I have to open my
mouth real big for this one.

[Guy]
The full sandwich bite with
the slaw, that's the kicker.

[Aaron] Slaw's money.

All the pickled veg in there
is really dynamite.

[Mei] Thank you.

[Guy] I love that little
extra honey kiss,

but definitely
the habanero ranch

-is my go-to.
-Amazing ranch.

How's the extreme treating ya?

He's a little redder than
he was when we got here.

Like, I just took a tiny bite

of the tiny edge
of your chicken, and I'm like,

"I can't even feel
my tongue anymore."

-[Guy] It's a really
dynamite sandwich.
-Thank you.

Medium sando
with the milk tea.

All the flavors
explode in your mouth,
and it's just so good.

You know what I really like
about this chef,

is the crunch you're getting
with the sandwich.

Chef Danny and I
have worked together...

-Ten plus years.
-You're awesome.

[Danny] Thank you.

This slaw is so good,
I would eat it by itself.

One more no heat coming up.

Perfection.

Saddling up to this counter
to eat together is really fun.

Your mystique as TOC Champ,

has made this
an outstanding visit.

Come down here and let
the chicken talk for itself,

-and it has.
Thanks for having us.
-Thank you.

[Guy] Coming up,
a culinary couple
in Omaha, Nebraska.

Watch out.

Cooking up a dynamic duo.

50% cheese, 50% pasta.

Topped off with decadence
you want to dive into.

-Do we eat it this time?
-No.

You have to wait.

As you know,
I am a huge patriot.

I love our country.

And if you really
think about it,

everybody in this country
is an immigrant,

almost everybody is, or a
descendant of an immigrant.

So you love to hear a story
about a couple chefs

that one comes from Mexico,
the other comes from Peru,

and they come out here
to Omaha, Nebraska,

and they open up a restaurant
featuring the type of food

they love to cook and the
type of food they love to eat.

Oh, I hope you're hungry.

This is WD Cravings.

[Wendy]
Chocolate mousse for Angie?

When you see
Wendy and Piero's cuisine,

you're just smitten.

[Piero] Fried chicken
rice bowl for Ashley.

It's everything,
like all in one spot.

[Guy] That includes
Wendy Delgado's sweet treats

and her partner
Piero Cotrina's savory dishes,

which they introduced
to the people of Nebraska

when they left
the New York City
restaurant scene.

How did you get all the way

from New York
to Omaha, Nebraska?

I told her that
there's great opportunity
in this town.

And these are your cravings?

-Mmm-hmm. That's right.
-Okay.

[Piero] Cheese wheel with
chicken parm and mushrooms.

If you are a big cheese lover,

the cheese wheel special
with the chicken parm,

absolutely got to be
your go-to.

The homemade pasta
is phenomenal.

It goes very well with
the cheese, the marinara.

I don't think anywhere else
in Omaha has it.

-What are we making? Okay.
-Spaghetti.

[Piero]
Our semolina flour, water.

Mix it up for eight minutes.

-Pasta's working.
What are we into?
-Pomodoro sauce.

[Piero] Olive oil, garlic.

They just go in. Basil stems.

-Salt.
-Let that go...

[Piero] 45 minutes or so.

-What's our next step?
-Cheese sauce.

[Piero] Milk. Let that
come up to a boil.

Butter, flour.

[Guy]
And why are we doing this
in two separate pans?

I want the milk to be hot
when it hits the roux

Fontina cheese.

I'm fond of Fontina.

[Piero] MSG, salt.

Turn the heat off.

-It's ready to extrude.
-Let's go.

-I like a long spaghetti.
-[Guy] Whoa.

Is that one portion?

-[Piero] Yeah.
-Beautiful.

[Guy] Okay, next up.

We're gonna
dredge the chicken.

Flour season.
Salt and pepper.

Straight up eggs.

[Guy] Into panko.

We're gonna flatten it out
a little more.

[Guy] We're gonna flatten
it out more? Okay.

350 degrees.

-[Guy] Should go quick
as thin as it is.
-Two minutes.

Then when it comes out,
we hit it with the

pomodoro, mozzarella,

finish it in the oven,
and then build the dish.

-That's right.
-Put it together, bud.

[Piero] Olive oil, garlic.

Got timers everywhere.

Timer there, timer there,
timer there.

Time is the essence.

Garlic. Nice and aromatic.

It's the drums of flavor town.

[Piero] Chicken stock.

Cream.

Butter.

Lemon juice. Cheese sauce.

Pasta into the pan.

Black pepper.

Shaved cheese.

Little saucy.

Mix it all up.

[Guy] A little bit
of cheese in there.

I think this might be
your first Triple D.

-[Piero] Chicken parm.
-Diced portobellos.

Cooked in butter and sage.

Parmigiano Romano.

[whistles]

[Piero] Parsley. Olivia.

[Guy] The pasta's great.

Perfectly al dente.

The cheese sauce,
as thick as it is,

is not as heavy as
I thought it was gonna be.

But I think a lot of that
has to do with you cutting it

with some lemon juice.

Chicken stock.

Simple tomato sauce.

Your attention to detail
is really strong.

I mean, let me clean
this thing out completely.
Good job.

Cheese wheel chicken
parmigiano with mushrooms.

The chicken parm, it has a ton
of flavor in the breading.

It's very crunchy.

The Fontina cheese sauce
is creamy, delicious.

50% cheese, 50% pasta.

Yeah, I just demolished it.

[Piero] Short rib sandwich
for Jay.

This place is in my top three
best food to eat in town.

It's worth the drive.

What part of Omaha are we in?

This is the middle
of nowhere, brother.

[Guy] Really?

You crave quality,
and this sums up
what WD Cravings is.

When we come back,

we're gonna go
a whole different direction.

We're gonna do dessert.

[Wendy]
Peanut butter bar to go.

It's like a hyped-up candy bar

that could never be
in a wrapper.

It's gonna happen.
See you in a minute.

Welcome back,
Triple D hanging out
in Omaha, Nebraska.

We're at WD Cravings.

Wendy's the pastry side
of things.

-That's how
it all started, right?
-Yes.

Berry tart for number three.

All her desserts are gorgeous.

-Peanut bar.
-The peanut butter bar
is delightful.

Beautiful tempered chocolate
over the top,

-a little bit gold leaf.
-Mwah.

Compliments to the chef.

There's three layers, so we
need to make first the cake,

so it's gonna be
a long process.

-Oh, okay.
-Yes. [chuckles]

Good. It's only
a half-hour shot.

Flour, cocoa powder,
salt, sugar,

baking powder,
baking soda, milk.

-[Guy] Liquid chicken.
-Red oil.

And the espresso shot.

-The espresso shot?
-Yes.

-Oh, I thought that was-- Oh.
-Espresso shot.

[Wendy] Vanilla,
add the liquids,

and then we are gonna
add the boiling water.

Combine for one minute.

You are a timer person also?

Yes.

-[Guy] 350, how long?
-25 minutes.

-Let it set for how long?
-[Wendy] One day.

-What do we work on next?
-White chocolate ganache.

So we're gonna add
the heavy cream

to the white chocolate.

[Guy] Just warm enough
to melt it?

-Yes.
-Got it.

[Wendy] Cold,
heavy cream right now,

peanut butter, and then whip.

[Guy] That's my kind of sweet.

A little bit of salty,
a little peanut.

We let it set for how long?

-[Wendy] One day. Yes.
-Another day?

What now?

[Wendy] We are gonna make
the pate a bombe

that is the base
for the chocolate mousse.

Pate a bombe
is eggs and sugar.

We are gonna put it
first in double boil,

and then we are gonna
reach until 45 degrees.

When it's ready,
we start to whisk
until it gets fluffy.

Combine with the chocolate
and the heavy cream.

We're gonna put it
on top of the cake.

-[Guy] And we freeze it again?
-And then freeze it again.

-Now, when it comes
out of the freezer...
-[Wendy] Yes.

-Do we eat it this time?
-No.

You have to wait.

Which step is this? Step 96?

-Ninety-nine.
-Ninety-nine.

We are gonna do
a rocher glaze.

We are gonna make chocolate,
toasted hazelnuts,

and then the grape oil.

Double boiler over here.

Oh, this should be fast,
double boiler.

[Wendy] Okay.

We are gonna mix it first,
or accordion, one inch.

Very precise.

That's the size
that is the peanut butter.

There it is.

We have the pieces.

Now we are gonna dip
in this rocher glaze.

So now we take this
back to the freezer.

[Wendy] And when it's ready,

we are gonna decorate
with ricotta filling

and then caramelized peanuts
and then some gold leaf.

-Ta-da!
-100 step dessert.

-That's what it
should be called.
-Right?

Mmm.

The peanuts.

This is very decadent,
very chocolatey.

But so many different flavors
and textures.

The hazelnut,
peanuts up on top, the mousse.

The cake is really nice
and light.

That's more dessert than
I've eaten in the last year.

-Good job, chef.
-Thank you.

[Wendy] Peanut bar for Pario.

This dessert is really amazing
because it's not sweet.

It's got
that light fluffiness.

You don't feel weighted down
after you eat it.

You feel happy.

Beef Bolognese up.

It's nice to be able
to come in and have a
full dinner with your family

and end with a great dessert.

I know it's outside
of downtown Omaha,

but this is worth the drive.

Watch out. 101 steps.

So is this a great
road trip or what?

But don't you worry,
I got plenty more joints

to find all over this country.

I'll be looking for you
next time

on Diners,
Drive-Ins and Dives.

Hi, I'm Mei Lin with
four whatchamacallit?

You want to learn
how to make the spice blend?

-Right now.
-[all laugh]

You heard it here first
on Triple D.

-Oh, there you go.
-Aye.

See, she's got that belt
right to her head.

She's now taking over
the show.