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comfort
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HEY, EVERYBODY, I'M GUY FIERI, AND WE'RE ROLLIN' OUT,
LOOKIN' FOR AMERICA'S GREATEST DINERS, DRIVE-INS AND DIVES.
(Guy) THIS TRIP,
, Dr ivCOe-MFInORs T anFOdO
OD
THAT IS DOWN-HOME CHICKEN AND DUMPLINGS.
IN SAN JOSE, CALIFORNIA...
AN AUTO REPAIR SHOP TURNED BURGER JOINT...
WHERE SCRATCH COOKIN'...í@
@@
WE TASTET NOW.
EVEN INCLUDES THE KETCHUP.
LOEáOKDP H5.
FANTASTIC, WHOLESOME, GOOD FOOD.
ORDER UP.
CHICKEN AND BLACK BEAN BURRITO.
SWEET POTATOES ARE GOING IN THE BURRITO?
SOUTHERN GOES MEXICO.
WHO'S GOT THE JOHNNYCAKES?
A DINER REBORN...
DOING THE RHODE ISLAND CLASSICS...
MY WIFE LORI GREW UP ON.
THE CHOWDER IS FABULOUS.
TAKE A QUART TO GO?
(laughing)
THAT'S ALL RIGHT HERE, RIGHT NOW
ON "DINERS, DRIVE-INS AND DIVES."
♪♪
Closed Captions prDiovneidrv InScs rianppd s DiNevetwsor.
Captioned by Closed Captioning Services, Inc.
YOU KNOW, ONE OF THE FUNNY THINGS ABOUT TRIPLE "D"
IS HOW WE FIND THESE TRENDS.
anLId KEDi, v.
PLACES THAT WERE ONCE GARAGES
AND THEN TURNED INTO RESTAURANTS.
WELL, YOU REMEMBER MOgridder's IN T BRONX
WHERE YOU CAN GET AN OIL CHANGE AND A RACK OF RIBS.
WELL, THEN THERE'S GEORGIA'S GREEK RESTAURANT AND DELI
D
WHERE THEY DID THAT CRAZY FLAMING CHEESE.
AND HERE IN SAN JOSE, AT NAGLEE PARK GARAGE,
WHERE THIS JOINT IS SMALL, BUT I HEAR THE FLAVOR'S BIG.
A DiNIneCErs J, UIDrCYi d OFDi LveEGs OF LACoMBr
t
elMAs PLtD hoCUmeRRmt
f
UNUSUAL COMBINATION, BUT IT REALLY WORKS.
TWO BURGERS UP.
GRILLED TROUT. LOUIS DOES IT PERFECT.
THAT'D BE LONG-TIME RESTAURANT DUDE LOUIS SILVA...
Di
WHO OPENED THIS JOINT WITH A COUPLE OF BUDDIES
A FEW YEARS BACK,
TURNING THIS PIT STOP INTO A GRUB STOP.
(Louis) THE LEEK & SAUSAGE BAKE.
CLEAFON ODAND .
CLAM AND ASPARAGUS AND FENNEL.
FRESH. IT'S ALWAYS GOOD HERE.
I CANNOT FIND A HAMBUR LIKE THIS
ANYWHERE E IN SAN JO.
HE MAKES HIS OWN BARBECUE SAUCE, AND HE MAKES HIS OWN KETCHUP.
THIS IS CALLED THE GARAGE KETCHUP.
ALL THAT TOMATO PAS?
NOW YOU KNOW THAT- YOU KNOW--
YEAH, PLE.
SOUS-CHEF-ING ALREA.
anNOd W DiARveED PURéE THIS LA?
IF SOMEBODY FINS THE CINNAMON STIC,
S
THEY'LL WIN SOME CINNAMON.
ivBAe-Y InLEs Ae
s
AND SOME CLOVES.
AND WE'RE CLOE TO GILROY.
YEAH, WE ARE. SOME ONIONS AND VINEGAR APPLE CIDER.
APPLE CIDER VINEGAR.
THEN WE GOT SOME SYRUP CORN.
SOME MOLASSES.
YEAH. IT'S A GARAGE.
AND A LITTLE WORCESTERSHIR.
I JUST-- PLAYING AROUND,
AND I WAS LOOKING FOR THE RIGHT FLAVORS,
AND THIS IS WHAT I CAME UP WITH.
BOIL IT FOR ABOUT AN HOUR, LET IT COOL, AND THAT'S IT.
AND IT GOT THICKE. DO YOU TASTE IT NOW?
s OHan, d YODiU veDO HE DIDN'T ANSWER, DID?
WE TASTE IT NOW.
OH, THAT'S GOOD. I MEAN, LOOK HOW THICK IT I.
MMM, THAT'S GRE.
DEFINITELY GET SDiOMneE r- s APanPLd E DiCIveDEsR r
t
meITma'Sde G cOTo.
.
WHATEVER YOU WANT IT TO COME WITH.
WE'RE GONNA MAKE A BURGER.
10 TO 11 OUNCES.
MINEDi n
s
YEAH.
SO WE'LL JUST KIND OF MOLD IT OUT,
THIS IS OUR GRI.
LET ME GUESS THEN. THEN THIS IS THE FRYE.
THAT'S THE FRYER. SO NOW WE'RE GONNA GRAB SOME FRIES HERE.
YOU HIT THOSE IN REGULAR CANOLA O.
YEAH.
WE JUST MAKE IT JIVE.
THAT'S RIGHT.
YEAH, GIVE 'EM A LITTLE DIAMOND ACTION GOING.
YOU SHOULD SMEL- HERE, SMELL.
I'M GONNA CHECK MY POTATOES OVER HERE.
NICE COLOR. WE'RE GONNA PULL THEM OUT RIGHT NOW.
rsLO, OKDr AivT e-THInISs. AAH! IT'S HOT.
LOOK AT THAT JUICE COMING OUT OF THA.
OKAY, SO I'M GONNA JUST TOAST THE BREAD A LITTLE BIT.
SEE, AND I LIKE THAT. I DT THINK YOU NEED THE BUTTER.
NOW WE'RE GONNA PUT THE BLUE CHEESE ON THAT.
THROW SOME MAYONNAISE ON THERE THAT WE MAKE HERE.
YEAH, WE MAKE THE MAYONNAISE.
THE BURGER'S DONE.
neSArsLT, ADrNDiv n
d
I GOTTA TRY THIS KETCHUP FIRS.
MMM. YOU KNOW WT I REALLY PICK?
B
THANK YOU.
LOOK AT THE JUICE JUST RUNNG OUT OF THIS. WATCH.
LOOK AT T.
MMM. THAT'S A GOOD BURGER, MAN.
I THINK THE MAYONNAE IS A NICE LITTLE KI.
NOW I'LL TRY A BIE WITH SOME KETCHUP.
MMM.
e-WIID
AND HOMEMADE MAYONNAISE.
THAT'S HOW YOU DO. MMM.
YOU HAVE TO DUNK IT.
GOOD JOB. M.
YOU GOT KETCHUDiPne , FODrR ivTHe-E InBUs RGanERd Si
ve
meTHmaE deOU cTSomIDfoE r.
AND THE INSIDE IS PERFECTLY RARE.
OH, YEAH. IT SETS IT OFF JUST RIG.
ANYTHING YOU ORR IS GONNA BE GRE.
DiEVveERsYTHINGFO'SOD à.
ASPARAGUS AND STEAK.
(Louis) PICK UP A LEG OF LAMB WITH LEEKS AND CARROTS.
SO I HAVE THE TROUT, TWO ASPARAGUS AND FENNEL.
BRUSSELS SPRO.
ODSE.
I LOVE THE BRUSSELS SPROUTS.
YES, WE ARE.
A LITTLE BIT OF OLIVE OIL, BAY LEAF, SAGE, FRESH.
UH, FSACVBTULTALLY,Di rsYE, AHDr, ivWEe- AInREs .an
d
NO, I TRUST YOU.
SLICED LEMON. AND WE DO HAVE A LEMON TREE IN THE BACK.
I DIDN'T SEE THE PASTU,
NOR THE GOAT WHERE YOU MAKE THE CHEESE.
YOU DiKNneOWrs,, ivI e-DOInN's T anDOd TDiHAveT.
THROW SOME GARLIC IN THERE, ADD SOME SALT AND PEPPER.
THE LITTLE BOWL THAT DOES EVERYTH.
YEAH. SMALL PLACE, SMALL BOWL.
SO A NICE LITTLE COATING ON '.
nePArsRC, HMDrEn
I LIKE THE LEMON COMPONEN. NEVER THOUGHT OF THAT ONE.
KIND OF LIKE WEE DOING SOME FED
EXACTLY.
NOW HOW LONG IS THIS GONNA SLOW-ROAST AT?
YOFOU ODSMELL-O-TES?
FOR THOSE OF US THAT HAVEN'T BEEN TRAINED
AT LE CORDON U DE BLOODHOUND,
UH, HOW LONG WOULD THEY GO IN LE MINUTES?
350?
REALLY? SO THEY'RE GONNA CRAN?
I SMELL BRUSSELS SPROUTS.
MY NEW FAVORITE WY TO DO BRUSSELS SPROUT.
OPEN 'EM WITH CAUTIOí@NF@
WOW, .
YEAH.
YOU'RE GONNA LET 'EM COOL DOWN.
WE GOT A HOT PAN.
, ONDrE ivORe-DEInR.s
s TH EENdu WcaE'tiREon GONNA. 0 GuSOy MEtr BavUTelTEs R thINe ,
YEAH, YEA.
SALT AND PEPPER AND THEN A LITTLE BIT OF STOCK.
YEAH.
YEAH.
DiA veLIsTTLE BFOIG,
WHAT WAS TH?
I'M LOOKING AT THE BUBBLES,
AND WHEN THEY START KIND OF-- SEE HOW THEY'RE--
NO.
YEAH.
IT'S NOT TIMI. IT'S BUBBLí@E.
KNOW THE BUBBLE.
THAT'S A MEAL IN ITSELF.
DOES IT LOOK HOT? THAT'S NOT A FOG MACHINE COMING OFF TEáHD
EXCELLENT, MAN. THIS IS FOR PEOE
THAT THINK THEY DT LIKE BRUSSELS SPROUe
TENDER, BUT NOT SO DOE THAT IT'S MUSHY.
THAT IS GREAT. THE BUBBLE METHOD WOR.
THEY'RE HOT.
HERE'S YOUR LEG OF LAMB AND YOUR BRUSSELS SPROUTS.
CRUNCHY, A NICE LITTLE CARAMELIZED ON THE OUTSIDE.
GOFOT ODBACON IN H.
HALF A CHICKEN.
IT'S ONE OF THE BEST-KEPT SECRETS IN SAN JOSE.
HE'S THE REAL DEA.
I'M JUST TRYING TO, HOPEFULLY, TOUCH SOME PEOPLE
AND MAKE PEOPLE HAPPY.
HOW í@ARG@E @ YOU?
O
REALLY NICE.
MEAT LOAF UP.
IT'S JUST GREAT HOME COOKING.
(woman) LOOKS LE WE'RE DONE.
i