Diners Drive-ins and Dives - Season 54 Episode 01- Triple D Nation- All Day Long
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00:00We're doing triple D. How they doing?
00:02You know, I don't know. We should check it out.
00:06Over the years, I've seen and tasted it all.
00:09This is ridiculous, dude.
00:11But it turns out it was only the beginning,
00:13because triple D joints have been blowing up,
00:15and we're going back to see what's cooking.
00:18Like on this trip, it's an all-out mission.
00:21This is an adventure in cooking.
00:23For fried, baked, smashed, and stuffed.
00:26They got a little something for everyone.
00:27Fried chicken with fries.
00:28Chile relleno.
00:29I loved every bite of it.
00:31It is the bomb.
00:33There's mouthwatering Mexican in Minnesota.
00:35That's probably the most flavorful tamale I've ever had.
00:38A far-out veggie voyage in Cambridge, Massachusetts.
00:41There's a lot of texture, tremendous amount of flavor.
00:43Delicious.
00:45And a Southside Chicago spot.
00:47Everybody loves it.
00:48Yes.
00:49Serving pizza and chicken for over a century.
00:51105 years.
00:53I know, it's hard to believe.
00:54It's really an institution.
00:56Cheers.
00:57Ah.
00:58Familiar faces, new places, and more off-the-hook flavors.
01:02This is Triple D Nation.
01:12When you think Chicago, you probably think that thick crust, deep dish pizza.
01:16So you gotta stop and take a look when you find a pizza joint in Chicago that's doing the exact opposite.
01:21I am talking thin, thin crust.
01:24And back when I first visited this family-run restaurant in 2008, people were piling in for it.
01:29It's a Triple D OG that's been in business for over 100 years.
01:33And you know what?
01:34They're not changing a thing.
01:36This is Vito and Nick's Pizzeria.
01:38Large sausage pizza.
01:39This is one of a kind restaurant in Chicago.
01:41You can't beat it.
01:42Four cheese wrap for bar six.
01:43I love watching Triple D and I saw guys try it.
01:44I was like, why not?
01:45How's your pizza today?
01:46Excellent.
01:47Rose is an institution.
01:48She's the cornerstone that keeps this place going strong.
01:49That's Rose George, who's the third generation keeping this joint alive.
01:51My grandmother started this.
01:52She perfected the dough.
01:53And you're using the same recipe now?
01:54Absolutely.
01:55Guys, go and stop.
01:56How are you, stranger?
01:57Nice to see you.
01:58What year did we shoot Triple D?
01:592007.
02:00So it was literally the first year.
02:01There's so much flavor in the pizza.
02:02The dough gets a ton of attention.
02:03The dough gets a ton of attention.
02:04And the dough gets a ton of attention.
02:05And the dough gets a ton of attention.
02:06And the dough gets a ton of attention.
02:07And the dough gets a ton of attention.
02:08I saw guys try it and I was like, why not?
02:09How's your pizza today?
02:10Excellent.
02:11Rose is an institution.
02:12She's the cornerstone that keeps this place going strong.
02:14That's Rose George, who's the third generation keeping this joint alive.
02:152007.
02:16So it was literally the first year.
02:18There's so much flavor in the pizza, the dough gets a ton of attention.
02:21So this is where the dough magic happens.
02:24Yes.
02:25First we're gonna put in the flour.
02:26Shake a little bit.
02:29Okay.
02:30Some salt.
02:31Some yeast.
02:32Little bit of milk.
02:33Is it a little bit a gallon?
02:34No.
02:35Little bit's about a half a gallon.
02:36We're now gonna put some water in here.
02:37Stand back.
02:38I'm trying to.
02:39It'll mix.
02:40So this will sit here for how long now?
02:42Till tomorrow.
02:43Once it starts raising, every 20 minutes to half an hour, you can keep coming in here
02:47and punching it down.
02:48Do I need to de-bling?
02:49Are you running your bling?
02:50No, I got my blings on.
02:51I have my blings on.
02:52Tear a piece off.
02:53Little flour on there.
02:54Like this.
02:55Roll it in.
02:56Roll it in.
02:57Tighten it.
02:58Make it tight.
02:59That's okay.
03:00That's okay?
03:01That's okay.
03:02That was a pretty good one.
03:03Then we're gonna run them through the sheeter.
03:04Now I'm gonna send it through the next one.
03:05So it goes through twice on the bottom?
03:06I'm gonna show you.
03:07I'm gonna put a little bit here.
03:08I'm gonna put a little bit here.
03:09You go all the way to the edge?
03:10All the way to the edge.
03:11All the way to the edge.
03:12You wanna take a little bit of cheese and pepperoni.
03:15Here we go.
03:19So look at that.
03:20Cheers.
03:21Cheers.
03:22Nice.
03:23Thin.
03:24Almost cracker.
03:25I'd always thought Chicago pizza was all the deep dish.
03:28But the crust is really thin, really crisp.
03:31Pepperoni pizza for Bertha.
03:33I love the pizza here and the service is excellent.
03:36Enjoy, you're welcome.
03:37You'll see the guys in the back yelling out orders.
03:39Italian beef hot jardiniere.
03:41I saw a guy have the Italian beef hot jardiniere pizza.
03:44Looked fantastic and I knew I had to try it.
03:46This is roast beef.
03:47I'm going to grind these trimmings.
03:49Now we're gonna season this.
03:50Well, after I flatten it down.
03:52Okay.
03:53We're gonna put our beef on top of the trimmings.
03:55Now we have some more salt.
03:56A little bit of black pepper.
03:57Now we're gonna go granulated onions.
03:59Not a lot.
04:00No.
04:01Just a little bit.
04:02And granulated garlic.
04:03Everybody on the mountain.
04:04Some basil.
04:05Oregano.
04:06And we're going to add some olive oil in the cup.
04:08This is an adventure in cooking.
04:10Now how long is this gonna slow roast for?
04:11For a good eight hours.
04:13So we're looking for a medium rare in here?
04:15Oh, and it will be.
04:16Oh, look at that.
04:17Is that picture perfect or what?
04:19Now we throw it up and slice it?
04:20Yes, we do.
04:21And what are we gonna do with this?
04:22Put on pizza.
04:23And just put a little bit more cheese on the top
04:25to hold it together.
04:26And that's all she wrote?
04:27That's it.
04:28That looks like a manhole cover in Flavortown.
04:31Are we gonna put any jardinier on top?
04:33We'll put it on top.
04:34Mmm.
04:36That's it.
04:37Anybody that would come to Chicago and not come here and try this
04:41would be arrested.
04:42I'm moving in.
04:43First time I ever had jardinier on a pizza.
04:46I'm still just cranking them out.
04:47We actually had to put a second double deck of ovens in
04:50after Triple D.
04:51That's how busy we got.
04:53My favorite thing about Vito and Nick's is that their menu
04:55is so versatile.
04:56There's so many different options.
04:58Fried chicken in the window.
04:59Next to the pizza, chicken's my favorite dish here.
05:02You've always made fried chicken?
05:03Yeah.
05:04No.
05:05Yes.
05:06Give me the rundown.
05:07It's AP flour with a little potato flour.
05:09Put them in the deep fryer.
05:11I put the fries down first and I'll put my chicken up.
05:17A little bit of salt.
05:18How did fried chicken get on a menu at a pizza?
05:20It started from the get-go.
05:22Oh, the fried chicken.
05:24Fried chicken with fries?
05:25The fried chicken was super juicy, but the crispy skin on top of it?
05:29Out of this world.
05:30I loved every bite of it.
05:32You were all the things that embodies Triple D.
05:34Good bar, good scene, good people.
05:37Everybody loves it.
05:38Yes.
05:39Your dad would be so out of his mind happy to see what you're doing.
05:43Not only with the oldies that Rose roped me into.
05:46Egg pizza.
05:47Get it with the yolk on it.
05:48It's the best part.
05:49I'm not doing it with the yolk on it.
05:51But all kinds of other great dishes coming up as well.
05:54The dish right here, this will bury me.
05:56Basta toy for bar eight.
05:58I'm at Vito and Nick's on Chicago's South Side, a spot I first visited back in 2008,
06:05where Rose George's family has been serving up Italian classics for generations.
06:09Has anything changed?
06:10No.
06:11People still whipping the pizza peels at each other?
06:13Oh, yeah.
06:14You guys ever see that?
06:15A large sauce, half pepper, and onion coming out.
06:17I throw the board back to Nicky.
06:19Nicky catches the board.
06:20You're working a 10-hour shift.
06:21You try not to walk as much as you can.
06:23And there's a cloud of dust that comes with it.
06:25You're right.
06:26They make not only thin crust pie, but they cut it in squares,
06:29which is one of my favorite ways to do pizzas.
06:32I'm just looking for the corner.
06:33I'm just looking.
06:36Deep dish has its place, too, in Chicago.
06:38But thin and crispy is where my heart is.
06:40The pizza is amazing.
06:41There's so many different types of pizza.
06:43We've got the breakfast pizza.
06:45What are we going to make now?
06:46Egg pizza.
06:47We need some cheese on here.
06:49Make five wells.
06:51Oh, we're putting them on raw.
06:53And you want to start from the outside.
06:55Pull the whites to the center.
06:56Otherwise, they're all over the place.
06:58A little bit of oregano.
06:59Now we put our secret ingredient on here so it doesn't dry.
07:02Half corn.
07:03Oil.
07:04Half water.
07:05Crispy pepperoni.
07:06Sprinkle it on top of the eggs.
07:07Hide that one.
07:08Hide that one.
07:09There we go.
07:10Can't even tell there's eggs on there.
07:11I'm excited.
07:14Get it with the yolk on it.
07:16It's the best part.
07:17Oh, she wants you.
07:18That was awesome.
07:19I saw that.
07:20I'll tell you this.
07:21If you're not a big egg fan, the only way to eat eggs is to say, I want it on a pizza
07:26with thin crust from Vito and Nick's covered in fried pepperoni.
07:30I can eat this pizza for every meal.
07:31This is so good.
07:32We've been coming to Vito and Nick's for 35 years.
07:33The food is always consistent.
07:34It's around for a reason.
07:35Next year is our 150th anniversary party.
07:36105 years.
07:37I know it's hard to believe.
07:38It's really an institution.
07:39It is.
07:40We were just voted number one in the city of Chicago.
07:41It is.
07:42It is the bomb.
07:43Mastocholi for bar eight.
07:44Tell me about the Mastocholi.
07:45This big Mastocholi with the mozzarella cheese and Parmesan.
08:03First, I make the sauce.
08:05A little bit of olive oil, onions, and a pinch of salt in there.
08:09Now that they're caramelized, we're going to start our other ingredients.
08:12Only plum tomatoes do I use.
08:14Bring it to a boil, a little bit of black pepper, some granulated garlic, pinot grigio.
08:20Now we're going to have to cook the wine out.
08:23The last step is I'll put fresh basil in.
08:25Sauce is ready, so I'll put a little bit at the base.
08:28We're going to do the masticoli.
08:30Swirl it.
08:33This is the mozzarella ground.
08:35We like to put lots of cheese on.
08:37Now we're melting the cheese, nice and golden brown.
08:41A little bit of oregano, fresh basil, and finished with Parmesan cheese.
08:46You understand that this right here, this will bury me.
08:50Masticoli is my game.
08:53And melted mozzarella on top of it.
08:55Mmm.
08:56Yeah, the big masticoli.
08:57The pasta here is perfect.
08:59Al dente noodles.
09:00The cheese is wonderful.
09:01It's a serving that'll serve the whole family.
09:03Oh, I just love it.
09:04Vito and Nick's, it's the best place to come to get pizza.
09:07This isn't just coming to get in a pie.
09:10This is an event.
09:11Give me 30 seconds.
09:12And you're crazy.
09:13People like yourself, we call you a triple D-O-G.
09:17OG.
09:17Original gangster.
09:19I am.
09:21She is.
09:21And coming up, another standout triple D spot.
09:27This right here, up top.
09:29A Mexican restaurant market going big up in Minnesota.
09:33Huge menu.
09:34That's a big deal.
09:35While staying true to their real deal recipes.
09:38Look at that.
09:39This isn't my birthday.
09:40So I'm here in Richfield, Minnesota.
09:44This is a great place to come to.
09:46One, a bunch of my triple D crew lives here.
09:48Two, they have got an eclectic mix of restaurants.
09:51But I got to be honest with you.
09:52When my crew tells me they've got a real deal Mexican joint in Minnesota,
09:57I had to see it with my own eyes.
09:59And they weren't kidding.
10:00I mean, when I first stopped by in 2015,
10:03they were selling groceries and serving dynamite tacos and tamales.
10:07And now the word is out.
10:08And they're blowing up even more.
10:10This is Andale.
10:15I've been coming to Andale since I was little.
10:18Absolutely amazing restaurant and grocery store as well.
10:22With Guy coming in and being, you know, highlighted in the show,
10:24I think it brought a lot more popularity.
10:26Chile relleno.
10:27Jorge and Fernando do it right because they do it themselves.
10:31Yeah, they do.
10:32In fact, Jorge Castro and Fernando Mejato
10:35do a little bit of just about everything.
10:38You got a butcher shop.
10:39You have a bakery.
10:40One side is market.
10:42The other side is full-blown restaurant.
10:44Right.
10:44And I mean, huge menu.
10:45That's a big deal.
10:47One of the things that consistently we get to people asking,
10:50what did Guy have?
10:51Tamale platter.
10:52Guy had the tamales.
10:53I had the tamales.
10:54They're amazing.
10:55We're making carnitas for tamales.
10:57We're going to start with here in the meat.
10:59And what kind of fat are we using?
11:00Lard.
11:01We're using lard.
11:02So now we seared it all off.
11:06Cola.
11:06You got to do a little cola.
11:07You know why?
11:08Color.
11:09Cinnamon.
11:09I've made a lot of carnitas.
11:11I've never put cinnamon in.
11:12I like this one.
11:13Oranges and salt.
11:15We're going to put the pork stomachs in there.
11:18Boy, I hope they're not out of pork stomach today when I go to Andale.
11:21Cover with pork skin.
11:23More lard?
11:24Yeah.
11:24Yeah, this is awesome.
11:26Let it cook for six hours.
11:28We got the masa.
11:29Some pork.
11:31That's a big tamale, boss.
11:32It is, yeah.
11:33How long are they going to steam?
11:34One hour.
11:35Okay.
11:35Look at that.
11:37This isn't my birthday.
11:38All right, I'll try to eat all of them.
11:42That's probably one of the most flavorful, if not the most flavorful tamale I've ever had.
11:46Tamale platter.
11:47The whole restaurant itself has very unique flavors.
11:50Chile relleno.
11:51Today I had a chile relleno, absolutely amazing.
11:54Start with poblano peppers.
11:56We're going to char the skin first.
11:58Once the skin is removed, we're going to top it with the mustard cheese.
12:01We make a bed of the egg butter.
12:03We put the pepper on the top of it.
12:05We cover the pepper with the egg butter.
12:07And then we just put oil on top it until it's cooked, and then we flip it.
12:12And we serve this with ranchero sauce on the top.
12:15Chile relleno.
12:16The breading on it is nice and light.
12:18The pepper was not too spicy, but it has enough flavor to keep going back for more and more.
12:22We have another three taco arabes.
12:24The whole menu is absolutely amazing.
12:25I love all the tacos.
12:27Al pastor tacos.
12:28Al pastor tacos are authentic, juicy meat.
12:31What are we into now?
12:32Tacos al pastor.
12:34Al pastor.
12:35On to the flat top, a little bit of oil.
12:37Drop some onions.
12:38A little bit of bacon.
12:39And a little bit of bacon, too.
12:40Yep.
12:40And pineapple.
12:41All going to cook together.
12:43Tortilla.
12:45Cilantro.
12:46Anions.
12:47Here's the avocado salsa.
12:50Let's see what you think.
12:55There's no way we're in Minnesota.
12:57No way.
12:59Outstanding, chef.
12:59Nice job, buddy.
13:00Thank you so much.
13:01A lot of people like al pastor.
13:03That's one of my personal favorites.
13:05Like, today I had the arabe tacos.
13:06Taco arabe for table nine.
13:07Corg meat on top of a flour tortilla,
13:10and it comes with a signature sauce.
13:12We're going to make the taco arabe.
13:14This is the same pork we do for al pastor taco.
13:16We have a butcher in the back on the market.
13:18They don't cut the meat the same way in Mexico
13:20that we cut in the United States.
13:21Yeah, we do totally different cuts, yeah.
13:23Majority of everything is going to be cut real thin.
13:25That's correct, yeah.
13:26We're going to do the parsley, white vinegar,
13:28lime juice, oil, salt, Mexican oregano,
13:32thyme, cumin, cloves, onions, and garlic.
13:36We're going to blend everything together.
13:38Throw this in the pork.
13:39Marinate this for 24 hours.
13:41Going to cook this on the flat top.
13:43Four minutes on each side.
13:45Now we're going to slice the pork.
13:47We're going to add parsley, onions,
13:50and it's going to go back to the flat top.
13:51Take about two minutes.
13:54Now we're going to make the sauce.
13:56Boiling water, chipotle pepper, morita pepper.
13:59We're going to wait like five minutes.
14:00Now we're going to throw everything in the blender.
14:02Roasted tomatoes, white vinegar, garlic, and salt.
14:06Blend everything.
14:09Tacos arabes.
14:10Got some great soft meat.
14:11It's got the onions, cilantro.
14:12Always tastes great.
14:13The arabe sauce is a good sauce.
14:15It's just enough spice that just brings out the rest of the flavors.
14:18You guys are trying to buy the property?
14:20Right.
14:20You're in the process?
14:21You're in the process, yeah.
14:22We bought the property just about six months after the show aired.
14:25We expanded the building so we actually could have a bigger cooler
14:28to support the amount of food that we were putting out.
14:31Before it was busy, but now it's even busier than it ever has been.
14:35This right here, up top.
14:37You've got to come down and meet these cats.
14:40And the next cats we're meeting up with...
14:42Just when I think I know what's going on, I have absolutely no idea.
14:45...have taken the vegetarian game to new frontiers in Massachusetts.
14:49This has got to be one of the hottest spots in Cambridge.
14:53...while keeping the comfort diner vibe alive.
14:55You can even hunch with vegan.
14:57It's to die for.
14:58I'm digging it.
15:03I'm here in Cambridge, Massachusetts, right between MIT and Harvard.
15:08Got a lot of smart people and a lot of construction going on.
15:11Anyhow, if you haven't noticed on Triple D, I'm featuring a ton of vegan and vegetarian restaurants.
15:16They just keep getting bigger and better.
15:18I mean, they're almost getting out of this world.
15:20Just like this spot, the vegetarian diner I landed at in 2019.
15:24And since then, they've launched new recipes and have really taken off.
15:29Welcome to Veggie Galaxy.
15:33Common breakfast sandwich in the window.
15:35I saw this on Triple D and it looked really great.
15:37It's really awesome to have this spot nearby.
15:39Can I get a chili mac and a Galaxy Smashburger?
15:42They got a little something for everyone here.
15:43The meat and all the proteins are made in-house.
15:46It makes the food very original.
15:47That's thanks to Adam Penn and his new managing partner, Michael Basanti.
15:52But it was Adam who founded it with his wife, Kathy, and had help from Sam Ranger in the kitchen.
15:57This is the biggest vegetarian restaurant I've ever seen.
16:01I grew up on Long Island.
16:02I love diners.
16:03I'm picking it up.
16:04It feels like the Jetsons opened up a vegetarian restaurant.
16:07You know, I think back to when this first opened.
16:09I don't know that I ever dreamed that it was going to turn into what it turned into.
16:12It's a really busy spot.
16:13It's always packed.
16:14I've been coming here since it opened.
16:16Veggie Galaxy is a big part of this community.
16:18Usually I get the mac and stack, which I really love.
16:21What is this dish we're making?
16:22The mac and stack?
16:23We're doing a tempeh bacon marinade.
16:25Olive oil.
16:26Maple syrup.
16:27Orange juice.
16:27Got it.
16:28Liquid smoke.
16:30Tamari.
16:31Brown sugar.
16:32Dried basil.
16:33Smoked paprika.
16:34Onion powder.
16:35And garlic.
16:36How long are we going to marinate the tempeh in this?
16:3730, 45 minutes.
16:39Bake it off.
16:39Then it goes on the flat top for service.
16:41Yep.
16:41All right, what do we make after this?
16:43Seitan chicken.
16:43So we got vital wheat looming.
16:44We have what?
16:45Vital wheat gluten.
16:47Getting introduced to a bunch of ingredients I don't typically use.
16:50Nutritional yeast.
16:51I use that.
16:52Mashed up chickpeas.
16:53Cumin.
16:53A little bit of sage.
16:54Rosemary.
16:55Onion powder.
16:56Salt and pepper.
16:57Garlic powder.
16:58Thyme.
16:59Smoked paprika.
17:00Tamari tomorrow.
17:01You got it.
17:01Olive oil.
17:02Vegetable broth.
17:03Then we need it?
17:04Yeah, of course we need it.
17:05We've got a lot of people coming in to have it.
17:07You got it.
17:10Roll it up.
17:11You're going to boil it.
17:12Then you'll slice it.
17:13And then go to the flat top with it.
17:14We typically fry the chicken.
17:16Just when I think I know what's going on, I have absolutely no idea.
17:20Now we're doing our mac and cheese waffle.
17:22Ladle the sucker on for about two and a half minutes, and then flip it another two and a half minutes.
17:26Holy hot mess, Batman.
17:28Let's see you, brother.
17:29There we go.
17:29Sir waffle.
17:30Lettuce.
17:31Bacon.
17:32Chicken.
17:33Sriracha ioli.
17:35There it is.
17:38See?
17:38You can even hunch with vegan.
17:40I get the smokiness of bacon and the maple of the bacon.
17:48Well done, brother.
17:49We've got your mac and stack right here.
17:51The mac and stack.
17:52That's one of those dishes that people come here to get.
17:55Chili mac and cheese in the window.
17:57Since last time, we want to keep things fresh.
17:59So we have a new menu rollout.
18:01It's very diverse.
18:03Lots of different options.
18:04Order up, Cubano.
18:06Now we're going to make our Cubano sandwich.
18:08We're going to make our jackfruit, and it makes a great pulled pork substitute.
18:13So I'm going to add my barbecue sauce, kosher salt, cumin, and a little bit of olive oil.
18:18We're going to mix this together and let it marinate in the refrigerator overnight.
18:22We're going to make our seitan ham.
18:24It has a base of tofu, vital wheat gluten, vegan chicken stock, nutritional yeast, paprika,
18:31olive oil, ketchup, garlic powder, kosher salt, and onion powder.
18:35Blend this up, and then we're going to knead it into a dough.
18:37We're going to wrap this up and bake it in the oven.
18:40And you'll see it looks and tastes like a traditional ham.
18:43We're going to have our deli mustard, some pickles, Swiss cheese, jackfruit, and then our seitan ham.
18:50We're going to take our sandwich, put it on the grill.
18:53There you go, our Cubano sandwich.
18:55The Cubano with fries.
18:57The ham has a very smoky flavor.
18:58It feels very authentic.
19:00Favorite thing on the menu.
19:01Too difficult to pick one thing.
19:02I like the answer.
19:03I was working the day that Guy showed up.
19:05The Kendall Square Burger.
19:06People were excited about the things that Guy had.
19:08All right, what do we do now, my friend?
19:10We're going to cook our Kendall Square Burger.
19:11Let's see it.
19:12Bun down, roasted garlic mayo.
19:14We have our dressed arugula, a bit of lemon dressing, and then our black bean soup potato patty.
19:18Nice fried onion rings.
19:20Now the red pepper puree.
19:23There's a lot of texture.
19:25It was a tremendous amount of flavor.
19:26Delicious.
19:27Kendall Square Burger.
19:28Our Kendall Square Burger is still really popular, but we've introduced a new burger, our Galaxy Smash Burger.
19:35I love getting the Smash Burger.
19:37It's crispy.
19:38It's a good balance.
19:39It's awesome.
19:39This is a lentil beet patty.
19:42Green lentils, roasted shiitake mushrooms, golden beets, oats, blanched onion, tamari, nutritional yeast, Worcestershire sauce, maple syrup, panko breadcrumb, AP flour.
19:54This is our spice blend.
19:55Some garlic and onion, and then some spices that pack a little bit of punch.
20:00And now we blend it together.
20:02Going to go right on the grill.
20:04And then we smash the patty down and let that cook.
20:06And add cheese.
20:08Add our burger sauce, some sliced red onion, tomato, iceberg lettuce, more burger sauce.
20:16Galaxy Smash Burger up.
20:17Smash Burger.
20:18It has a little kick of spice to it, but it's not too overwhelming.
20:23It's to die for.
20:24This has got to be one of the hottest spots in Cambridge.
20:29I'm digging it.
20:32Fried chicken ready.
20:33Loaded waffle fry.
20:34Table six.
20:34Enjoy.
20:35That's it for now, but we're not done yet.
20:37We still got to revisit more joints serving up all their stories.
20:40So we'll see you next time on Triple D Nation.
20:43This guy is going to take one more minute here.
20:48Yeah, it's been only five seconds, so.
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