Cravings - Episode 7 Final
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00:00 Hello Trinidad and Tobago. There's a very serious matter that needs to be
00:04 discussed. It's one of urgent public importance I think.
00:08 We hungry. Very. And we here at CNC3 believe that it's our corporate social
00:13 responsibility to go and get all the food that we can eat to sample for you.
00:17 And today we're going to get...
00:19 Burgers.
00:21 [Music]
00:41 That's 11 o'clock in the morning. I know.
00:44 Where we going to get a good burger at this point because most people come out at night.
00:49 Boy, you know anybody?
00:51 Shaun. Do you have his number?
00:53 I do.
00:55 [Phone rings]
00:57 Hello?
00:58 Shaun.
01:00 Hey, what's up Patrick?
01:01 I'm good. We need your help.
01:04 Talk to me. What can I do for you?
01:06 I'm here with Nicholas and he was telling me...
01:09 We're looking for a good burger.
01:11 But it's 11 o'clock in the morning. Where will we go boy?
01:15 It's 11 o'clock in the morning. Where are you supposed to get a burger from?
01:19 I know.
01:20 In a restaurant.
01:22 As you know, Trinidad has a bunch of great burger options all over the place.
01:29 I mean, Burger Joint on the Amphitheatre is great.
01:32 You also have...
01:35 You're in town, I know. Driving far right now.
01:38 Okay, well you're here in town.
01:41 I'm actually in town as well too. I think the best bet for a great burger would have to be Show Cafe at 1 Humber Place.
01:50 Yeah? You're with us there or what?
01:53 Yeah, but I'm heading there right now actually. I have some time on my hands.
01:56 So meet me at Show Cafe. Let's get a burger or a few.
01:59 Alright. We'll see you there.
02:02 [Music]
02:05 Alright, so we're here at Show Cafe. Our first stop on our journey to get all the best burgers in Trinidad.
02:18 I'm here with Chef Kyle. Yes.
02:20 Yeah, man.
02:21 He has a hyphen in his name. Not many people have that.
02:24 So Kyle, show us. What is it that makes Show Cafe such a great burger?
02:28 Right, well, again, our burgers are simple, clean, fresh ingredients.
02:33 And it's about maximizing flavour. So the burger is where the flavour is.
02:37 And everything else just helps to accomplish it.
02:39 Now off camera, you told me something that was quite... You were both saying something. What is it?
02:43 Right, this is the best burger right now in the world. Guaranteed.
02:46 In the world? In the world.
02:48 What makes it the best in the world?
02:50 Right, well, again, we start with our patty.
02:53 Our patty, I have a guy who's from Glasgow. Great, great guy.
02:56 And he grinds up our meat for us.
02:58 So it's a mixture of like rums and prime premium cuts.
03:02 And a good bit of fat ratio.
03:04 What's the fat ratio you look for in a burger?
03:06 We're looking at 70/30.
03:08 So it's 50% fat. Exactly.
03:10 So you get that marbling, get a lot of flavour, it becomes very juicy.
03:13 When you eat the burger, you know, sometimes you have that juicy dripping out of there.
03:15 Yeah, that's just free.
03:16 And how do you recommend cooking your burger?
03:19 Right, cooking burger, always medium.
03:21 To me, medium well and well done.
03:23 So where do you go though? And let's be honest, I'm not going to go and eat a burger medium from certain places.
03:29 Well, it depends. Like I said, right now, because we grind our own meat, and because we know where the meat comes from.
03:35 Right. So therefore, I would say, it's better to...
03:37 So trust you for medium.
03:39 Exactly. Guaranteed.
03:41 So what do we have here?
03:43 It's our patty, 8 oz patty.
03:45 Cool, and I'm just going to season it with a little salt and pepper.
03:48 Again, when you're doing a burger, season it well. Don't be bashful.
03:51 Why?
03:53 Because, I know, beef tends to like black pepper and salt, for some reason.
03:57 And the more that's on it, the better.
04:00 But simple seasonings, salt and black pepper?
04:02 Just salt and pepper. I don't put any green seasonings in it.
04:04 Just salt and pepper, and I use crushed pepper for this.
04:07 So, is the patty seasoned while you mix it?
04:10 No. The only thing is, it has a small percentage of salt, that's just to help bind everything together.
04:15 Cool, so we'll season it up, and then we're going to show it to the viewers.
04:18 Best burger is a simple one.
04:20 What we do here, when I'm doing a burger, I get about 30 seconds on the grill, and then I start to season it.
04:26 I'm using my well-tuner because I want to create something called a mild reaction.
04:30 I want to create a lot of heat in the burger, to cook the burger quickly, and also get that caramelization on the outside of the burger.
04:36 Some science there.
04:38 So, what I have here, we have the bread.
04:44 So the bread, I brush it with a little bit of butter, and I toast it.
04:47 What kind of bread is that? That looks beautiful.
04:49 This is a brioche butter bun.
04:51 How important is a bun?
04:53 Because you don't want too much of a thick bun either.
04:55 Exactly. You don't want a bun that's very meaty on the inside, or a lot of bread on the inside.
05:00 But you still want to have that wonderful crust.
05:02 When you eat it, there's that soft texture, but a nice crust on the outside.
05:06 It's mind-making.
05:08 Our greens that we do here, it's not just iceberg lettuce, or just local lettuce.
05:14 I do an iceberg mixture of greens.
05:16 I basically use the mustard greens. The mustard greens have the hottest flavor of horseradish.
05:20 So they have that bitterness, like wasabi.
05:22 We have the arugula on the inside, they get that bitterness.
05:25 And the arugula here is local arugula.
05:27 So it's a strong bitterness.
05:29 And we have some bella russa, some chumsoy, we have some beet greens.
05:34 All this is what will help even enhance the burger.
05:37 You can see the different texture, the crunchiness.
05:39 So now, guys, you don't have to feel too guilty.
05:41 Yeah, yeah, yeah.
05:43 You can have your salad for dinner.
05:45 And then next, we're going to add to the burger, because I'm big about adding flavors and building flavors.
05:54 Roasted garlic aioli.
05:56 Which is basically like a roasted garlic meal.
05:59 So we have the garlic juice, and it's smashed.
06:02 And we have the mayonnaise, the lime juice, the salt, the pepper.
06:05 And that will help add even more flavor to the meal.
06:07 I'm going to put the roasted garlic meal.
06:09 Both sides or one side?
06:10 Both sides.
06:11 No need to use your own saliva.
06:13 Let's get that thing lathered up.
06:15 Exactly.
06:16 I'm sure it's ready.
06:17 That looks ridiculous.
06:19 So, as I said, just to ever so slightly melt.
06:22 Just as you see it in a magazine, that's what you want to get.
06:25 That's just simply sexy, actually.
06:26 Exactly.
06:27 That's beautiful.
06:28 Once you see some light, I didn't actually cheat over melting.
06:30 That is perfect.
06:32 You see that?
06:33 Trust me, you don't want anything else.
06:36 There's a little bad word, but it's taking care of your people in hot, like blazing hot.
06:42 So now you can just let it rest, and it can still be at room temperature.
06:44 So what we do, we let it rest.
06:46 And then we put it in the freezer, and we eat it.
06:48 So when somebody's really hungry, and they say, "Hey, I'm going to do your food ready."
06:52 Do you still let it rest?
06:54 I still let it rest.
06:55 Good man.
06:56 Exactly.
06:57 That's the man.
06:58 That's the man for the hour.
06:59 And it's about quality.
07:00 Absolutely.
07:01 I let it sit for an extra two minutes, and make sure it's fantastic.
07:03 I really mean it. You should just see. Your burger's resting.
07:06 I like to build it up. I like to spend some time.
07:09 Some love in the burger.
07:10 Yeah, some love.
07:11 Love is in the freezer.
07:12 So I'm building up.
07:13 So I have my burger, I cheat on my lettuce.
07:16 I'm going to get tomatoes.
07:18 Right? And then we're going up with onions.
07:20 Kamal, I hope you know what's going to happen with this, eh?
07:24 [Music]
07:49 Oh, that's a nice cut, chef.
07:51 Well done.
07:52 I want to see Kamal's face, because he's actually never had this meal before.
07:56 Oh, no. Kamal, you're in for a taste experience.
08:02 The garlic brings it together so nicely, man.
08:05 So you have the garlic, the bun, the cheese creaminess from the cheese,
08:10 texture of the meat, the flavor of the meat.
08:12 I bit it upside down, I did that.
08:15 Yeah, you did upside down.
08:17 My apologies, chef.
08:19 And the bun doesn't get soggy.
08:22 Exactly.
08:23 So it has that nice crispiness.
08:24 So we're here finishing up what we think is the best high-end burger in the whole of Spain, at least.
08:29 Maybe Trinidad, maybe even the world.
08:31 But the hunt continues.
08:34 Where's the best burger in Trinidad?
08:35 Yep, let's do it.
08:36 Cheers.
08:37 [music]
08:55 So we're up here in ValcÃn.
08:57 This is a street food court, a very--a mini street food court developing.
09:01 We've been up here for like half an hour now, and the place isn't even open,
09:04 and lines just started to develop. It's going to be fun.
09:07 I'm going to really enjoy this.
09:08 Remember this morning we had a really good burger from Choux?
09:11 Yeah, absolutely.
09:12 So after tonight we'll decide which is the best burger here in ValcÃn.
09:15 And I think the chef really talked us through what really creates a good burger,
09:19 so I'm really excited to get deep and down into the street culture now.
09:23 Because that was high-end, let's bring it down to real Trinidad, you know?
09:26 Yeah.
09:27 [music]
09:33 This burger for me though, what I like about it, it is the ultimate comfort food.
09:37 It is what? The kind of burger you want to make at home but you can't make at home.
09:41 It has that homemade vibe to it.
09:43 Yeah, you can tell he puts a lot of care into it too.
09:45 He's passionate.
09:46 Very simple, very, very simple burger, but it hits the spot.
09:49 Onion rings and all going on.
09:50 Onion rings going on.
09:51 Oh, my God.
09:52 This is a real burger, man. This ain't no joke.
09:55 [music]
10:01 Look at this, man.
10:02 Oh, my goodness.
10:03 You have the bread, you have your ketchup, you have this beautiful burger patty and the onion rings.
10:09 I'm going in.
10:10 Why is that yellow sauce?
10:11 I've been focusing on this burger.
10:13 American dressing.
10:14 This is a sexy burger.
10:17 This is it.
10:18 This is it.
10:19 Let me hear you.
10:21 That's bomb.
10:23 Mm-hmm.
10:25 This is, um--
10:26 Mm-hmm.
10:28 Yeah, fellas, this is getting completed.
10:31 You will love to make this burger at home.
10:33 What is that sauce?
10:37 It is all to this world.
10:38 Wow.
10:39 I can't even talk.
10:40 [laughs]
10:42 Let me tell you something.
10:43 This makes your mouth happy.
10:45 This is happiness in a bun.
10:47 That's what this is.
10:48 Boom.
10:49 Simply happiness.
10:50 That onion ring has a nice crunch.
10:52 Mm-hmm.
10:53 Those are jalapenos.
10:54 Yeah.
10:55 And that cheese is melted just right.
10:56 Cheese is perfect.
10:57 That's American cheese.
10:58 And that special sauce that he made.
11:00 Yeah, exactly.
11:01 It's almost like a-- what-- when we term a Big Mac sauce
11:05 kind of thing.
11:06 But it's just creamy, lovely.
11:09 The cheese, the bacon, onion ring, crunches, textures,
11:13 just--
11:14 Most important--
11:15 And the sesame seed on the outside,
11:16 you actually feel it in your mouth as well.
11:18 Most important, the taste.
11:19 Yeah.
11:20 It comes together beautifully.
11:21 Doesn't, man?
11:22 A perfect burger.
11:23 There you go.
11:24 Leaves nothing else, no other dressing.
11:25 As it is, it's ideal.
11:27 All right, we're going to hit the next food truck.
11:29 But--
11:30 Do we have to?
11:31 Yeah.
11:32 It's done for me.
11:33 This is it right here.
11:34 [MUSIC PLAYING]
11:37 We're about to try Captain's Grilled Zamburger.
11:46 It's a fusion burger with lamb and beef patties.
11:48 Yeah.
11:49 And it's called the Underhead Burger, I think is what it's called.
11:52 It's a big--
11:53 Wow, massive.
11:54 It's a monster burger.
11:55 It's a real way to start.
11:56 Double patties.
11:57 [MUSIC PLAYING]
12:00 Oh, Jesus Christ.
12:03 Oh.
12:05 That's a good bite.
12:07 Guys, we've done the west.
12:09 We've kind of done the east.
12:10 Kind of.
12:11 Because, you know, we haven't gone full east.
12:12 No, we have not.
12:13 But you know where we're going--
12:14 We have two more burger joints to try here.
12:15 Oh, Jesus.
12:16 Ah.
12:17 Mixed base.
12:18 But we still have to hit south.
12:20 This space thing is going to--
12:22 Yeah, it's going to be a bit tricky.
12:23 Could I lunge the way there, like--
12:25 We have-- what's it?
12:26 Iridog.
12:27 Iridog.
12:28 And Nato's.
12:29 Nato's.
12:30 Nato's to try.
12:31 Yeah.
12:32 So we'll see how that goes down.
12:33 All right?
12:34 [MUSIC PLAYING]
12:37 [MUSIC PLAYING]
12:40 We're here at Iridog's.
13:05 We're looking forward to trying this.
13:06 And they're supposed to be one of the best hamburger joints
13:08 in south from where we're from.
13:09 They have to be the best because they have
13:10 a dog called the Mampi Burger.
13:12 Yeah.
13:13 The Mampi Burger, my friends, is 20 ounces.
13:15 20 ounces.
13:16 I come for the Mampi's.
13:17 I stay for the burgers.
13:18 You up for the challenge?
13:19 Hell no.
13:20 [MUSIC PLAYING]
13:23 This is like two bongos.
13:34 Oh, my god.
13:35 This is-- all right.
13:40 OK.
13:41 Let's do this.
13:42 I'm going for gold.
13:43 I mean--
13:44 You're up for gold, buddy.
13:45 You're always taking all your time.
13:46 I'll watch.
13:47 Open wide.
13:48 You've heard that before, I'm sure, Nicholas.
13:50 [LAUGHTER]
13:52 Mm.
13:53 Oh, my word.
13:55 [MUSIC PLAYING]
13:58 Wait.
14:01 Whoa.
14:03 Yeah?
14:04 It's everything.
14:05 It's awesome.
14:06 It's so good.
14:07 Oh, come on.
14:08 Oh, that's a good bite.
14:10 It's a man-sized bite right there.
14:11 That's a python.
14:12 Well done.
14:13 The pride I have in you right now.
14:16 Like a proud father.
14:17 This one bad.
14:18 Not bad.
14:19 Really good.
14:20 Freaking awesome, actually, is what this is.
14:22 [MUSIC PLAYING]
14:25 [MUSIC PLAYING]
14:28 Where the hell are we?
14:37 Where are we?
14:39 Oh, my gosh.
14:40 I don't know.
14:42 There's no way there's a bigger--
14:44 I doubt.
14:45 I highly doubt.
14:46 [MUSIC PLAYING]
14:49 There's a joke.
14:50 Shall we go down there?
14:51 And we might find--
14:53 But if it's not there, we could ask again.
14:55 Yeah.
14:56 [MUSIC PLAYING]
14:59 We're not close to the campus at all.
15:02 But look.
15:03 [MUSIC PLAYING]
15:06 Hey, Nate.
15:07 What's up, Luke?
15:09 Success.
15:10 [MUSIC PLAYING]
15:13 Let me try the beef and chicken mix.
15:20 Beef and chicken mix?
15:21 Yeah.
15:22 Burger?
15:23 [INAUDIBLE]
15:24 How's that one, pal?
15:25 [LAUGHTER]
15:26 [MUSIC PLAYING]
15:29 That's the one?
15:30 [MUSIC PLAYING]
15:33 You live around here?
15:46 Yeah, I live right in the back seat of the car.
15:48 How long have you been coming down to us?
15:50 Like, since I started, I was like, yeah.
15:53 17 years ago?
15:54 Yeah, it was over there.
15:55 So then they moved over there.
15:57 And now they're-- I don't know if they buy the street,
15:59 but they're here.
16:00 It's a true community burger shop.
16:02 Yeah, yeah, yeah, yeah.
16:03 So why do you keep coming, bro?
16:05 What about it?
16:06 Well, besides the taste and hospitality, well,
16:09 it's a big restaurant kind of area.
16:11 But they get nice treatment.
16:13 All through the UK?
16:14 Yeah.
16:15 What part of the UK you at?
16:16 South London.
16:17 UK.
16:18 Nice, nice.
16:19 Which part of South London?
16:20 Brixton, Stockwell.
16:21 Of course, of course.
16:23 Amongst the deep Jamaican community.
16:25 Yeah, man.
16:26 I like my Brixton action.
16:27 But that's why I have to come and get this burger.
16:28 I don't know, I like my Brixton when I'm in the UK.
16:30 I must come and get a burger.
16:31 [MUSIC PLAYING]
16:33 You hear that?
16:34 How you hear that?
16:35 That's the consorciate.
16:36 Mm-hmm.
16:37 It's hot.
16:38 It's hot?
16:39 Mm-hmm.
16:40 Should I rest?
16:41 Yeah.
16:42 Not listening.
16:43 He said 30 seconds, so two minutes.
16:45 That was more than 30 seconds.
16:46 [LAUGHTER]
16:48 This is really good, though.
16:49 [MUSIC PLAYING]
16:52 Oh.
16:53 This is good, yeah.
16:54 This is really good.
16:55 Yeah.
16:56 This is definitely a Trini-- 100% Trini-style burger.
16:59 [MUSIC PLAYING]
17:05 Hairy dogs had something they call a Mampi burger.
17:08 Mampi smampi, right?
17:09 Mampi smampi.
17:11 Ay, it's $100 for it.
17:14 $100?
17:15 $100.
17:16 Wait, I have like--
17:17 And how much patty in that?
17:18 Four patties.
17:19 Four patties?
17:20 Yeah, it's like four patties about this thick in one burger.
17:22 And you have cheese, nachos, Parmesan, bread, veggies.
17:27 The works.
17:29 And the record, I think, is something like 5 minutes 30.
17:34 Somebody eat it.
17:35 5 minutes and 30.
17:37 5 minutes and 30 seconds.
17:39 5 minutes 30 seconds?
17:41 Yeah.
17:42 My son is 16 years old, and he's beaten that record.
17:45 So if he open for the challenge, right?
17:47 He is open.
17:48 We will take him down, and we will--
17:49 I'm speaking on his behalf.
17:50 He will attempt to beat that record.
17:52 He will.
17:53 He better come good.
17:54 Yeah.
17:55 He better come real good.
17:56 Positive.
17:57 [MUSIC PLAYING]
18:11 We had hairy dogs, and we have our first challenger.
18:13 Chris?
18:14 Yes, yeah.
18:15 So tell me, Chris, what is going to be your strategy?
18:18 Well, take all the patties first, and eat all down.
18:20 Eat down the bread, and then see everything else
18:22 has small food to eat.
18:24 What do you normally eat for a snack at home?
18:26 Bread and cheese.
18:28 How much bread?
18:29 A loaf of bread and cheese.
18:30 A loaf of bread?
18:31 All the big packs of cricks with cheese.
18:35 Impressive.
18:36 So we have our second challenger, Clive, right?
18:38 Clive, yeah.
18:39 And we just heard from Chris.
18:40 He's a tough talker.
18:41 You think you could go up against him?
18:43 Well, I could go up against anyone, Kamal.
18:45 I mean, it's just a small burger.
18:47 It looks big, but it's pretty small.
18:49 It looks big?
18:50 Yeah.
18:51 It's a 20-ounce burger, you know?
18:52 It's called a Mampi for a reason.
18:54 Well, you know what they say, Mampi, smampi.
18:59 So what's the strategy?
19:01 Well, Kamal, there's no real strategy per se.
19:04 I mean, you just take the burger, shrink it, and put it in.
19:12 We've actually saved the best for last, because this gentleman here is the man behind I Redox.
19:19 So, Sean, have you ever had a Mampi before?
19:21 [LAUGHTER]
19:23 And I mean the burger.
19:26 Let's be careful.
19:28 No, I have not had the Mampi burgers yet.
19:31 No, not at all.
19:32 This will be the first time, actually.
19:33 Not the burger.
19:34 OK, so how do you feel about your chances tonight?
19:36 I feel good.
19:37 I feel good.
19:38 I have the home court advantage, you know?
19:39 And do you have a particular strategy for mashing up the Mampi tonight?
19:42 Rap, rap, solo.
19:44 On your mark, get set, go.
19:47 Chris.
19:48 Wow.
19:50 These men.
19:52 I think we have to--
19:53 What?
19:54 What?
19:55 Pat, he's coming.
19:56 Oh, my God, he is involved.
19:57 [INTERPOSING VOICES]
19:58 Mampi, smampi.
19:59 Red.
20:00 Sean has fantastic form.
20:01 And Sean--
20:02 [LAUGHTER]
20:03 Oh, from the mouth.
20:04 What's going on?
20:05 What's going on?
20:06 Chris, do this for us.
20:08 [MUSIC PLAYING]
20:11 Oh, my God.
20:19 Oh, ho, ho.
20:20 Watch your man.
20:21 Oh, ho, ho.
20:22 Sean, this man is coming into your territory and killing you.
20:27 He is a monster.
20:28 [LAUGHTER]
20:31 Chris might be actually beating Mampi record tonight.
20:35 Record is about 5'30".
20:38 Relax.
20:39 It's just true, bro.
20:40 True, bro.
20:41 I don't want anything health and safety.
20:43 Health and safety, I'm just saying it.
20:46 Part of our CSR is nearly complete.
20:51 Sean, be a man.
20:54 Sean, it's time for you to move up.
20:56 Let's go, guys.
20:57 He's clearing up his surroundings.
20:58 He's clearing up his surroundings, this man.
21:00 Oh, ho, ho, ho, ho, ho.
21:03 [INAUDIBLE]
21:05 [LAUGHTER]
21:08 Whoa.
21:09 I want to touch your hand and see a champion, but I'm afraid.
21:14 There's still a lettuce leaf left somewhere.
21:16 I'm joking.
21:17 I'm joking.
21:19 Champion boy.
21:20 Oh, from the mouth.
21:22 Clive, how's it going?
21:24 Uh.
21:25 [LAUGHTER]
21:26 Underestimated.
21:28 When the smoke has cleared, the champion prevailed.
21:31 And that champion is Chris.
21:34 The championship record at Iridox is what, five minutes, Sean?
21:37 Five minutes and 35 seconds.
21:39 So my friend, you came in at four minutes.
21:42 You are the national Iridox Mampi champion.
21:48 [MUSIC PLAYING]
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