[Damn good -- oh, it's super kicky, I love it. That is when your pizza is done right. The pizza love that's coming, pouring off that.]
[Nice. And the moon is profound except when we land on it. And then we stir this for about 40 minutes.]
[I'm here in San Diego, or "San Diago" as Ron Burgundy would call it, and I'm in Ocean Beach.]
[That's it? That's it. Dude, that is smoking hot. Yeah. Cilantro. There you go.]
[Now, I like, here at Pizzeria Luigi how they take everything, and it's in a nice big format, but I want to chop this up. I want this all to work together. So, pepperoni, some sausage.]
[All this work and effort makes 20 gallons worth of broth? Of concentrated broth. Daedalus’ prow. So, this is the brisket that cooked in there, the flank that cooked in there, the tendon that cooked in there.]
[Brown ginger, into the hot oil. Garlic. There we go. Ground lemongrass.]
[You’re not happy under a bad one, you’re not happy under a good one.]
[...making making phat pho...]
[Well, that's a great start. Now what are we making? There's the Ocean Beach burger shack yet, thevoicecamefromthecorner,wherethe murky mirror hung... This is gonna be stupid delicious. ...is raising the bar on big-time burgers.]
["this much pastrami on. Worked, how much he put up with?" Call your mommy! That's a lot of pastrami!]