Diners, Drive-ins and Dives
Porter Beer Cheese Soup 03:04
Videos In This Playlist
Porter Beer Cheese Soup 03:04
In Fox, Alaska,, Guy samples the locals' favorite porter beer cheese soup.
Alaskan Cranberry Glazed Ham 03:14
Home for the holidays? Guy's having HAM for the holidays in North Pole, AK.
The Triple-D Effect 02:25
What happens after Guy visits a joint? Ask the owner of the Bayway Diner.
Meatloaf at the Metro Diner 03:20
Locals agree: nothing could be finer than the meatloaf at Metro Diner.
Mac 'N' Cheese Pizza 01:21
Guy discovers brick oven cooked pizza topped with good 'ole mac and cheese.
Cheeseburger Soup 01:18
Guy tries cheeseburger soup at Grovers Bar & Grill, in East Amherst, NY.
Guy Fieri Tries Sweetie Pie's Mac and Cheese 02:11
Guy Fieri visits Sweetie Pie’s in St. Louis to try out the diner’s famous macaroni and cheese. Owner Robbie Montgomery, who opened Sweetie Pie’s in 1997, shares her mac and cheese recipe with Guy. She starts by adding two pounds of Velveeta cheese to elbow macaroni. She then adds one pound each of shredded cheddar cheese and shredded Colby jack cheese. Robbie adds two huge spoons of sour cream to the mix. Guy helps her add butter, margarine, salt, pepper, sugar, five eggs and milk. Robbie whisks everything together and bakes it until the top is melted and brown. Guy digs in and claims that if they got him a stool and a bib, he’d stay there all day.
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Watch Guy Fieri Enjoy Some Chicken Fried Steak 02:18
Join Guy Fieri as he visits The Green Mesquite BBQ restaurant in Austin, Texas. Known for their brisket, ribs, scratch-made jambalaya and a variety of sandwiches, Guy is there to try Green Mesquite's chicken fried steak. Owner Tom Davis walks Guy through his process for making this Texas favorite. Tom whisks eggs and whole milk together to create the batter. He then mixes self-rising flour, a seasoned pepper mix (salt, sugar, pepper and dried bell peppers) and dry ranch dressing mix for the breading. The steak is first coated in batter before being covered with breading mix. Tom repeats the process, double-dipping the steak before deep-frying it for three minutes. Tom coats the steak with lots of white gravy before dishing it up. Guy takes a bite, noting it's tender enough to be cut with a fork, and mentioning that he can taste the ranch dressing in the batter, which is one of the thickest he's ever had on a country fried steak.
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Classic Beef Stroganoff 01:47
Learn the secrets for making this unforgettable dish from chef Gus Tselios.
Deep Fried Tacos 02:56
In Omaha, Guy bites into a deep-fried taco that's better than Mom's.