Triple D at the The Dining Car

hi I'm Guy Fieri and we're rolling out headed for America's greatest diners drive-ins and dives ladies night I like this trip the first thing I think it is what am I going to get a diner we're going around the clock and Joe it's open 24/7 you're feeling like a la maleta you know 3:00 in the morning in San Diego I've never been to a place like this before the East Coast diner for a West Coast crowd I get off work late old belly hips which clams you have them flown here stir fry right is the funkiest cheese steak I've ever have to the 24/7 Chicago legend Oh a boy where they've always been eat big whatever is on the menu during the day is at night so look at the crowd you know they've been coming here for years and around the clock in Philly all night last did you with the real deal Philadelphia mint chicken throat cats mine's me exactly when I started my little chippy it's good got a bad rap not when it's made here that's all right here right now on diners drive-ins and dives in the world of 24/7 when the sun's coming up well that means the end of the late-nighter the beginning of an early morning either way you're gonna need some grub and the folks here at the dining car in Philadelphia well they got you covered turkey always have the old parmigiana sandwich I often have this in the morning creamed chipped beef it's good you're gonna like everything that's delicious I'm sorry this all worlds if you see the Kahala me first thing I think it is what am I going to get a tire that's a tough call cuz at this joint they've got it all they're always delicious tamales different at any hour get here with local favorites like chicken croquettes alright pod and thought roast Reubens cinnamon french toast even homemade bacon we have a night apnea we stop here for breakfast wow you girls roll hard and Billy this is what time I normally roll it breakfast did you yeah the customer wants to eat fair night he knows he come to the dining car he'll Morrison's been running restaurants for years they are ladies he bought the original dining car in 1961 and almost 20 years later replaced it with a bigger one right next door now run by his three kids including daughter Nancy a lot of the customers came in like 6 o'clock in the morning because they wanted to be the last one to eat the old diner and the first one the new diner so have you been here before oh my god we come here today every Sunday today's not something now two times booth on one day every day we paid five is week I do how long have you been here 32 years long enough for chef Larry thumb to know exactly what folks around here are looking for like this classic from the 40s what is that chippy is it just me yeah my dad talked about it when I was a kid about having it the military having it Navy but this is gonna be a first what are we gonna do we're gonna put in some oil you're never gonna put in the flour in the hot oil this is like a hot paste can be like napalm it gets on your skin you're gonna pour the hot milk into the room and I usually thickens almost immediate right so that's done so what was this this was the eye of the round I was actually a top round okay so now we can slice this that's y'all look kick right cut it in squares still cute now remember we're gonna Frizzle it up a little little Frizzle it we're gonna put it out hot look at here well is that a cooking term yeah drizzling drizzled me this is just gonna put a little crisp on it yep now we're frozen chef Nick Frizzle and people order this a lot 70 80 gallons a week you make 20 of those in a week sometimes we're doing we're here towards the weekend we'll make a bigger batch yeah that smooth blandness of the sauce and then you have the meat think it gives it the kick you know you own it the old standby is always white coat look at that that's the basic format right there mmm oh it goes make you I used to hear people complain about that it's got a bad rap for that when it's made right not when it's made here get away from me well I'm heating it all delicious around here it's still a favor and so's this local flavor whoa what's out back scoffs is it me it's me actually it's deep-fried pork scraps and cornmeal the locals love to talk you into trying you're gonna be surprised I was born and raised on that's Funkadelic man do you eat it I love it yeah so bad for you but tasting so good today is your birthday how about a piece of scrap all ammo and it isn't just the scrapple at this joint they're totally on top of all the local flavors exactly when I stopped announced little taking croquettes Nicole risotto croquettes it's a very old traditional diner item when people years ago they would take the scraps from the chicken throw it up read it and fly it up and get an extra meal out of it so it's making like a little chicken and go dumpling we just use crack a meal use a milk egg watch whose great club so now what do we do go fry these to the final these go down but they gotta be made in cones traditional diner one that's around here is you made any comfort place up on a bed of mashed potatoes sausage the milkshake its docking partially plate hot about zero volcano bro that is rich and big the sauce brings at home it's a filling filling meal yeah it's comfort foods and when we come back these places taking comfort food do a whole new place well we don't make crepes we make crepes and Philadelphia the dining car in Philly is all about comfort food your obsession - for 24/7 who's the cook King Kong but comfort food at this point is more than just the basic creeps warranty it's one of their specialties here this is one of the first menus that we've ever come across that we've seen crepes or that how do you say perhaps well we don't make crepes we make crepes in Philadelphia what did people think I'm hearing a diner starting out slow but then it started to catch on a little bit at a time let's get our cape on so six eggs and and six extra yolks right no three got flour exactly three cups of Blackland three cups I see that Eagle Eye yeah so on the crates this is called supreme sauce that's correct okay so chicken stock going into some blond Roux so that's gonna tighten up and make like a chicken gravy that's right so I'll tie up a little bit of mushrooms now this is not traditional diner fare one of our philosophies is when people come in we have a little bit for everybody cold crepe batter like hot pans little final edit clarified butter five butter all right I have a little extra butter in them and you gonna put in two layers 425 with that much butter I'm a little gnarly about flipping I mean I didn't bring it up and over yeah how do you know okay put a taper already looks good wonderful oh that's a nice no can I'm okay yeah this is crazy crepe this crazy guy now what sighs damn now what this here what is this case like this is driving shoots bake smoke cooking debate n I could have 6 or 12 pounds of that natural cure cheddar cheese fresh cook spinach is gonna roll them up it's how I roll CC - but that won't just give a little bitter I'm just teasing me with that that's all just who will visit me that's really nice the kicker is that supreme sauce you try to take crepes and make top for food album welcome to comfort grape welcome to concentrate and the real comfort for folks around here there's no one they can count on this joint 24/7 all the food's always been doing it and you could always count on it being this time that you're gonna take care of it they know me and that makes it nice you know you feel comfortable here I'll here off time get a give whatever you want whatever you need right hang it in there yeah no not that sure what do you need that bro sleep oh my god yes so that's all for this trip but we're headed for some more great joints I'll see you next time on diners drive-ins and dives uh here at the spa of the diner car now please tell me as I keep my eye what up

Channel: Nancy Morozin

Views: 949,025

Rating: 4.7822161 out of 5

Keywords: Dining Car, Food Network, Diners, Triple-D, Guy Fieri, Northeast Philadelphia, Diners Drive-Ins and Dives

Id: yA4leAO8SdE

Length: 8min 45sec (525 seconds)

Published: Sat Aug 16 2014