[And the savory links have always had a home]
[Once you go ahead and make the sausage, you're gonna tie it. Take the wraps, wrap it around? Mm-hmm. And we just kind of poke some holes in them through this casing. That'll let some of the air out. How do you preserve it? By putting it in the oven -- 160 degrees.]
[Is this a private fight, or can anyone join?]
[Table two ready. Take it out. STEVE: Celebrate the childlike mind. STEVE: Steve Jurvetson. This is the best restaurant in Ocean Beach.]
[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...]