[You get a little bit of heat out of it, and then the jelly just cools it right off.]
[Yeah. So what are gonna put in? All of it. [ Whistles ] Then we'll bring some more heat...]
[Walking along bridges so long. When will I ever reach the other side? Time, time flies. Woke up this way in the morning. Faint from the heat that follows me. Everywhere I run, no one's got a door open for more.]
[LOOK AT THAT. SEE HOW BEAUTIFUL THEY ARE? THEY ARE GORGEOUS. I SHOULD COVER IT. SO WE'VE GOT THE NICE CRISP GOING THERE, BUT NOW WE REALLY NEED TO INTENSIFY THE HEAT... YES.]
[So we making our chicharrónes for the pupusas. Huh-huh-huh-huh! In the lowlands, nestled in the heat. A briar cradle rocks it's babe to sleep. Its contents watched by Sycorax.]
[OWNER KARYN KORTELING'S BEEN CRANKING OUT SCRATCH-MADE PASTA AND PIES FOR MORE THAN 30 YEARS. JUST A GREAT PLACE TO COME AND HANG OUT. AND SHE'S TURNING UP THE HEAT ON A REGIONAL DISH THAT DRIVES LOCALS CRAZY.]
[There's some heat in it. It's creamy, it's rich. It's really something different.]
[WE TURN UP THE HEAT... AND THEN WE DUMP THE HONEY. I AM? INCOMPLETE. INCOMPLETE. NO--MONEY. THAT'S LIKE SWEET SPICY LOVE.]
[I'm getting acid and a little bit of heat. It's all over the board. -Thank you. -But delicious. Chettinad lamb curry. So tender and melted in my mouth.]
[It is sweet and sour, but it's sweet, sour, and heat.]
[The allspice, the nutmeg, not too much heat.]
[So you get the crunch, the cream, the heat, the chili, the snap on the shrimp, I mean, it is out of bounds. Art, art of any kind, shows that folks are trying, here on "Triple D Takeout" at the Fieri house.]
[It has, like, a little bit of heat to it, and wasthegreatmagusandwizard,whoheadedthedepartmentoflinearhappiness. You've got all this, like, sort of umami]
[Amid the heat and the wrack, hot boots invested, and cracked. Poor candidates jacked into gray light. An ultraviolet call, summoning both poet and thrall. Sweet catalyst for the acolytes.]
[Just the right amount of heat and great flavor, goes wonderful with the pickles. Couple ribs. Enjoy.]
[Gonna be a little spicy, but let me know how you like it. Get some ranch. Garnish it with some cilantros. Oh, my gosh. Yeah. A little bit of heat, not too much.]