[IT'S ACTUALLY QUITE GOOD. WHO'S CHUCK? CHUCK IS ONE OF OUR CUSTOMERS. DON’T HAVE ANY ‘FRIENDS,’ AOMAME SAID, BUT THEN AYUMI CAME TO MIND." AND THEY CALLED IT CHUCK'S... ...JUNK YARD DOG. WE NEED ONE THAT'S DEEP-FRIED WITH THE CHILI SAUCE]
[DID IT ALL RIGHT--BUN'S STEAMED, DOG'S GOT SNAP, ONIONS ARE DICED TO THE RIGHT SIZE. I LOVE YOU TO PIECES, DISTRACTION, ETC. WHEN YOU'RE INCORPORATING THE SALTINESS OF THE DOG, THE BITE OF THE ONION, THE HALF GALLON OF MUSTARD YOU PUT ON, IF YOU HAD ANY MORE SALT IN THAT CHILI SAUCE, IT WOULD BE TOO MUCH. THAT'S AUTHENTIC. NICE JOB. CHILI DOG, PLEASE.]
[Yep. Right on the plate. ♪♪ The chili sauce -- it's not as sweet as I thought it would be.]
[Molasses. Yes. Chili sauce... a little bit of ketchup. Busy guy. And then, boom, black pepper.]
[I LIKE THIS. THIS IS ALL THE BASIS OF THE CHILI SAUCE? ANCHO, GUAJILLOS... PASILLA, THEN THE PUYA. MM-HMM. NOW WE ADD WATER. LET THEM STEEP. SOAK OVERNIGHT. REHYDRATE. NICE AND SOFT, LOOK AT THIS. FLESH COMES OFF.]