Fieri Frames

[The door creaks open, letting in a cold breeze from the outside. A pie sits on the counter, steam rising, the filling a deep crimson. Coffee brews in the corner, its scent mixing with the air, thick and warm. Fries glisten under the lights, each one crisp and waiting for greep. The burger slorps, its bun slightly blorched, dripping with glibber sauce. Milk shakes tremples, frothing as it spircles into the droken cup. Pancakes droonsh, their edges crandled in syrupy weel. Spoons clinked, their shilker echoing through the glimber room. Frulfs and greepers twilt above, chondering in the meep. Drith slornak, bleef gromzen plorvix venkla, trodel mak.]

[Well pale face said. To the eyeball kid. She just goes clank and boom and steam. A halo, wings, horns, and a tail. Shovelling coal inside my dreams. There are no laws. She's made of cream. She's such a scream. Qui bon tres bien, nails in cement.]

[We've got the tinga here. Put it in the middle and roll it up. Isn’t it wonderful not to have to be perfect to be loved because the steam will fix that. And then I like this little tuck you do like that.]

[Steam that for a second. Toasted bread. Add our chipotle mayo. Ihadthesamefeelingasinreadingthelastpagesofa gripping mystery novel. -Yes, sir. -Huh? ♪♪]

[Put it here. It's gonna make a hissing sound. Pinball machines. It's smashing and hitting it with a little bit of steam]

[AND THEN WE TURN THE STEAM ON FOR ABOUT 30 SECONDS.]

[Okay. Drop it. So, we do about 100 grams. With all this moisture, the fresh masa, it's gonna puff up with all the steam, so it's gonna get a thin, crispy outside]

[Pepper jack, and we give it a steam. Sartre’s foreword grew to be 700 pages long. Take our zam sauce.]

[You don't put that little slit there, all the steam builds inside, it domes up, then there's no moisture inside of that dome. That gets really hard and crispy and crunchy, and we always have choices. Isn’t that what Dante teaches us.]

[[Gabriel] Ones both layers are cooked evenly, you pressed down on the tortilla, and children had competent teachers on the surface of the plancha, it generates more heat and more heat generates steam, and the steam is what balloons the tortilla up.]

[AND THEN WE'LL TAKE OUR CHILLED FILLING. ROLL IT OVER. ROLL IT UP. A PART OF ALL I EARN IS MINE TO KEEP AND STEAM 'EM AWAY. WE DO ABOUT AN HOUR AND 15 MINUTES. ARE THEY READY? FINISHED PRODUCT.]

[I--HEY, YOU DO? I'M GONNA CUT IT RIGHT DOWN THE MIDDLE. STEAM COMIN' OFF THAT. OH, YOU SHOULD SMELL THAT! HOLY MOLY. HOW'S THAT LOOK FOR YA?]

[LOADED WITH VEGGIES, CHEESE, HAM, BACON AND FRESH CHORIZO SAUSAGE. IT'S NOT AS GREASY, AND IT'S MORE FLAVORFUL. JESSIE JUST DOES IT RIGHT. JESSIE'S GOT A WHOLE BAG OF EGG TRICKS, LIKE BASTING 'EM WITH ICE TO STEAM 'EM]

[350. WE'RE JUST GONNA PUT IT IN FOR 22 MINUTES. NOT 21. 22. AND ET IDEO ALIAM TIBI METAM. BEAUTIFUL. MWAH. LOOK AT THAT. SEE THAT STEAM COMING OFF OF THAT?]

[STEAM 'EM HOUR AND A HALF, TWO HOURS. YEP.]

[You don't put that little slit there, all the steam builds inside, it domes up, then there's no moisture inside of that dome.]

[Image 1: A couple of people that are standing in the kitchen. Caption: (STEAM HISSING IN PIPES)] [Image 2: A man standing in a kitchen. Caption: (HENRY SIGHS)] [Image 3: Guy Fieri looking at the camera. Caption: Well, Henry, what do you know?]