Guy Fieri

Now can you do just one or two, or do you house the plate?

Carbs.

Carbs.

Carbs.

So addictive. I find the more I stay away from them, the less addicted I am to them. Oh, for sure. And then as soon as I have them, I find myself gravitating back into, you know.

So addictive. I find the more I stay away from them, the less addicted I am to them. Oh, for sure. And then as soon as I have them, I find myself gravitating back into, you know.

So addictive. I find the more I stay away from them, the less addicted I am to them. Oh, for sure. And then as soon as I have them, I find myself gravitating back into, you know.

And there's something about walking into a deli. In Rhode Island, in New York, whatever. It just smells different. The floor creaks. They're fresh cut in the slices.

And there's something about walking into a deli. In Rhode Island, in New York, whatever. It just smells different. The floor creaks. They're fresh cut in the slices.

And there's something about walking into a deli. In Rhode Island, in New York, whatever. It just smells different. The floor creaks. They're fresh cut in the slices.

The meatballs taste different. Yeah. No, the whole thing. So Federal Hill in Rhode Island is a real famous Italian place. I've shot shows up there a couple times, but it's not too far from where my wife's family lived.

The meatballs taste different. Yeah. No, the whole thing. So Federal Hill in Rhode Island is a real famous Italian place. I've shot shows up there a couple times, but it's not too far from where my wife's family lived.

The meatballs taste different. Yeah. No, the whole thing. So Federal Hill in Rhode Island is a real famous Italian place. I've shot shows up there a couple times, but it's not too far from where my wife's family lived.

And I just remember going up there and going to the delis and getting those cherry pepper stuff with prosciutto and provolone and just, you know, I'll take six of them and I'll take 18 to go. I would always bring them all back to California. Just can't find anything like it.

And I just remember going up there and going to the delis and getting those cherry pepper stuff with prosciutto and provolone and just, you know, I'll take six of them and I'll take 18 to go. I would always bring them all back to California. Just can't find anything like it.

And I just remember going up there and going to the delis and getting those cherry pepper stuff with prosciutto and provolone and just, you know, I'll take six of them and I'll take 18 to go. I would always bring them all back to California. Just can't find anything like it.

But the question I have about that, that's what people ask me all the time. When I first started Triple D, you could only get true Tex-Mex or great Mexican food really in this Texas, Arizona, Nevada, California, down in this pocket. But I will say that now I'm starting to find, because typically it's the people migrating to these different areas.

But the question I have about that, that's what people ask me all the time. When I first started Triple D, you could only get true Tex-Mex or great Mexican food really in this Texas, Arizona, Nevada, California, down in this pocket. But I will say that now I'm starting to find, because typically it's the people migrating to these different areas.

But the question I have about that, that's what people ask me all the time. When I first started Triple D, you could only get true Tex-Mex or great Mexican food really in this Texas, Arizona, Nevada, California, down in this pocket. But I will say that now I'm starting to find, because typically it's the people migrating to these different areas.

I went to a Mexican joint on Triple D in Minneapolis. And it's a Mexican market, canisteria, it's the whole thing. And it was better than 85% of the joints that I've tried in these regions I was just talking about. So I'm starting to find this better cross-pollination of foods in different regions.