Cravings - Episode 6 Doubles
Cravings - Episode 6 Doubles
Transcript
00:00 This is Cravings, the show where we make food fun.
00:03 - That's right, and today we're on the hunt for doubles.
00:07 - When you're talking doubles,
00:08 you have to talk about commandments, personal commandments.
00:10 (angelic music)
00:13 Like for me, I like it when my doubles are fried on the spot.
00:18 - I definitely think that you shouldn't put
00:20 too much pepper on it.
00:21 - I agree, slight pepper, but most importantly, sweet sauce.
00:25 - It's not candy eating, you know.
00:26 For me, you have to eat it on the spot.
00:27 - Every time you eat a doubles wrapped up, it's all the same.
00:31 - No, it's-- - It tastes all the same,
00:32 no matter where you're from, you can't tell the difference.
00:33 - I find doubles taste the same wrapped, unwrapped.
00:36 - Even when wrapped, you can tell the difference
00:39 between doubles, so I don't know where you ate doubles before.
00:41 - All right, here I have doubles here,
00:43 two different places, and I want you to tell me
00:46 if there's a difference, if you can taste it.
00:47 - Absolutely, I'm sure I can taste the difference.
00:49 Let me try this.
00:50 - Okay.
00:51 Okay, now try the next one.
00:54 So my trick is to actually take it home separated,
00:57 I borrow separate, you go and order separate,
00:59 and then you go and heat it up in the microwave,
01:01 not in the microwave oven, the toaster oven,
01:03 and you heat up your sauce in the microwave,
01:05 you churn it and stuff.
01:06 - So a deconstructed doubles.
01:08 - Yeah, that's right.
01:09 - That's what you must do.
01:09 - I'm about that life.
01:10 - And take your container, it's doubles,
01:11 remember that, we love that.
01:12 - Trying to trick me, these are the same doubles.
01:17 These are the same doubles, come on now.
01:20 Do better than that.
01:21 - Yeah, I knew that.
01:22 - Do better than that.
01:23 - Well played, well played.
01:24 - We need to take this to the cravings nation,
01:26 we need to find out where is the best doubles,
01:28 so where do we go?
01:30 - The obvious starting point is the Southland.
01:33 - And you guys start the ball rolling, right?
01:35 - No problem.
01:36 - I have no problem with doing that.
01:37 - Boys line, let's do this, man.
01:39 (upbeat music)
01:43 (upbeat music)
01:46 - It's way too early on a Saturday morning
02:01 and we're heading down to the Southland
02:03 to try to find some doubles.
02:05 Now, instead of heading down blind,
02:08 we should find an expert, a man who knows some doubles.
02:10 - Well, our producers did the hard work for us.
02:13 We're going down to meet Raval,
02:15 who cooks Indian cuisine, man is a great chef.
02:18 So I think he's gonna give us a great insight into doubles.
02:23 But I'll tell you what, we're going down to Princess Town.
02:26 I'm not too sure where we're going,
02:27 so we have a problem to win.
02:28 - I'm not surprised, brother.
02:30 But let me share with you what the real people
02:32 on the streets have to say about doubles, take a look.
02:35 - I've been buying all these doubles for the longest while.
02:38 I like the flavor, right?
02:40 And when I come here, it's always fresh and hot.
02:42 - Well, I buy in doubles here for years, you know,
02:44 since I, in high school days, I come in,
02:46 I stop in here and I buy in doubles.
02:48 So to me, it's one of the better doubles in Pottersfield.
02:50 Plenty of channa, slight pepper, no sweet sauce at all.
03:01 - I like no sauce.
03:02 - It can be too watery and it can be too thick, right?
03:05 He has it just right.
03:07 - For a good doubles, I think the channa has to be soft
03:10 and it has to be flavorful, the seasonings,
03:12 it's good as well as the sweet sauce.
03:15 Well, for me, I like sweet sauce.
03:17 Not too much pepper in my case.
03:18 - Slight pepper, just enough channa, enough sweet sauce.
03:23 The full kit I have here, you know,
03:25 so it's compressed and it eats it nice and neat.
03:27 - Doubles is Trini.
03:30 It's nowhere else but Trini.
03:33 (upbeat music)
03:35 - Is Princess Downs, right?
03:51 - Yeah, Princess Downs.
03:52 - You sure?
03:54 - Yeah.
03:55 - I thought Princess Downs was far south.
03:57 - No, no, no, no.
03:59 No, Princess Downs is far south of Orlando.
04:01 - You sure about that?
04:01 I really took us off course.
04:03 - No, no, we got to go, man.
04:05 Yes, you did, but we're getting back on track.
04:07 - Well, to be fair--
04:09 - 3.7 miles off course and--
04:11 - Straight, right?
04:12 - Yeah, keep on going straight.
04:12 - You know, to be fair to me, though, Sean,
04:15 you were supposed to plug in the ways.
04:16 - Why should I be fair to you, buddy?
04:18 I thought you knew where you were going.
04:20 I assumed that the Trinidadian,
04:23 you knew where Princess Downs was.
04:24 - No, no, no, no.
04:25 I'm a Port of Spain Trinidadian
04:27 and it is accepted that we don't know anything.
04:30 (laughing)
04:32 - Hey, how are things, man?
04:40 Sean, meet Amit.
04:41 Meet Amit.
04:42 - All right.
04:43 - Heard you're the doubles expert.
04:44 - Welcome to Princess Downs.
04:46 (laughing)
04:46 And I am, actually.
04:47 (laughing)
04:48 I love doubles since I was a kid, man.
04:51 It's one of my favorite foods.
04:52 And as a chef, you get to kind of analyze it a little more.
04:55 - Right, right, right.
04:56 - Check out some doubles today.
04:57 - Let's do this.
04:58 (upbeat music)
05:01 - Okay.
05:19 (upbeat music)
05:21 - Big flame, man.
05:22 I got it from an old judge.
05:24 He was actually attended now,
05:25 for the boys in 1951, all right.
05:28 And he told me when he was in primary school,
05:30 he was selling a bar up in China.
05:33 And eventually, the guys started telling him,
05:36 "Double it up."
05:37 On the bar up, and basically,
05:40 so I called it doubles.
05:40 - So it was a singles before, right?
05:41 - It was a singles before, man.
05:43 How do you like your doubles?
05:44 I like mine medium, 'cause I don't want to have any--
05:46 - Medium.
05:47 - No sweet, so I'll have everything, actually.
05:50 - You're having double?
05:51 - Absolutely.
05:52 - No way.
05:52 - Absolutely.
05:53 - You don't have doubles?
05:54 - Since this is where doubles originated,
05:56 we must try doubles from the source.
05:58 - Ah, boy.
06:00 And for instant alone,
06:01 I said there's so many species of doubles.
06:04 - Species.
06:05 - Species of doubles.
06:06 - It's a doubles jungle down here.
06:07 - I've never heard that before, I must say.
06:08 - Thank you.
06:09 How do you eat your doubles?
06:11 - Just like this.
06:12 - Just like this?
06:13 - Yeah.
06:14 - I'm eating it the original way,
06:15 from the original doubles, right?
06:17 - Actually, that's not the original way, right?
06:19 - What's the original?
06:20 - It's just a bit of chutney.
06:21 - Chutney?
06:22 - And that's it.
06:23 - There's something called urdibara.
06:24 Urdibara, which is still made in a lot of people,
06:26 and they only make it today.
06:27 - They make it here, but we can't go to really sell that.
06:30 - Yeah, urdibara was like an original snack,
06:34 where they made a fried bara like this,
06:36 but with urdi, urdi dal, ground urdi dal.
06:39 And they made chutneys,
06:39 there's mango chutney, or tamarind chutney,
06:41 or whatever, it's a seasoned pop, say chutney.
06:44 And they put it on top of the pop,
06:45 and then the mango.
06:47 All right.
06:50 - You guys, you can change that.
06:51 - The first thing I like to check out in a doubles
06:53 is the texture of the bara.
06:55 - I check out the gluten, the bara, man.
06:57 - The gluten, the bara, man.
06:58 - You check out the gluten, the bara, man.
06:59 - Oh, okay.
07:01 - You say more.
07:01 - Yeah, he's talking about gluten.
07:02 - I'll check out that first, I'll check out that first.
07:05 We get gluten from working, too, obviously, right?
07:07 The more you work at it, the more gluten is created, right?
07:11 - That's why we have compassion, I think that's why.
07:13 - If it's a little more tough,
07:14 you'll get a lot more gluten in it.
07:15 - You really enjoy your doubles.
07:17 - Yeah.
07:18 - I'm like, like a--
07:18 - If you're in a hurry, you can just pick it up.
07:21 - Like me, I'm a wolf.
07:22 I want as much in my mouth as possible.
07:24 - Well, while we finish up this,
07:36 we're gonna have to go to another doubles stand.
07:40 - Yeah, you're right.
07:41 - I'm packing as many as possible.
07:43 (laughing)
07:43 - We'll see you back in a little bit.
07:46 - Next doubles stand.
07:48 (upbeat music)
07:51 - So guys, we're here at the Sweet Hand Van.
08:03 This is where we're in St. Charles.
08:05 We're just a little west of Princess Town.
08:08 This is what I'll consider a la carte doubles.
08:10 - A la carte doubles, baby.
08:11 - 'Cause every doubles is kind of made to order.
08:13 - All right.
08:14 - So you get this crisp, fresh--
08:17 - Oh, it's all the time.
08:19 It melts in your mouth.
08:20 This is where I'm at.
08:21 It's a mother and daughter team
08:22 that have been doing it for about eight years,
08:24 and they're killing it, man.
08:25 They are killing it.
08:26 - Let's get to it, please.
08:27 - I'm excited.
08:28 - Is this the Sweet Hand Lady?
08:29 - We're going to have a fresh, crispy doubles.
08:31 Three, to be exact.
08:32 (upbeat music)
08:35 - Oh, look at this, man.
08:39 Look.
08:40 - And you can tell--
08:40 - Perfect barrel.
08:41 - You said you put a little saffron in it
08:43 to get a nice yellow color.
08:43 - Yeah, you can definitely tell the saffron is there.
08:45 - I'm looting.
08:46 Just now I could be a chef on the show.
08:48 - I wouldn't go that far, but that's okay.
08:49 (laughing)
08:51 You can barely eat the doubles properly.
08:52 - Here you go, Nicholas.
08:53 - I'll just make one.
08:54 - Hey, hey.
08:54 (liquid pouring)
08:55 Feel that, punch it.
08:57 Boom.
08:58 Look at this.
08:58 That is actually just standing up on its own.
09:02 Normally it flops.
09:03 All right, guys, let's dig in.
09:04 - All right. - Go for it.
09:05 - Barrel is heavenly.
09:06 This is the best barrel I've ever had.
09:09 And I'm a doublesologist.
09:10 - Yeah.
09:11 - I love me some doubles.
09:12 - There's nothing against the china and stuff.
09:15 In this, and the pepper, but we got the barrel.
09:17 We must continue our hunt.
09:20 - Well, hold on.
09:20 - The doubles juggle.
09:21 - This deserves a pause, though.
09:22 - Guys, I know it deserves a pause,
09:24 but we must continue our hunt.
09:26 (upbeat music)
09:28 - Fantastic barrel, sorry.
09:36 Let me rephrase that.
09:37 - So you give the barrel a five?
09:39 - I give the barrel a five,
09:40 and everything else, unfortunately,
09:42 reduces it by two marks.
09:44 - Yeah, I think I'll give Shiva a call
09:46 to see where we can get some great doubles
09:49 from in San Fernando.
09:51 (upbeat music)
09:54 - That looks good.
10:12 - Thank you very much, sir.
10:14 - Anybody ever order quadruples before?
10:16 - No.
10:17 - Good, so give me a quadruple.
10:18 Your first quadruple.
10:19 - So if quadruples becomes a thing,
10:21 you have to name it after me.
10:23 - Okay.
10:24 - A freaking quadruple.
10:26 - Okay, that's it.
10:27 - All right, this is how we do it.
10:29 We do it big.
10:30 I'm going to give you a quadruple.
10:33 - Let me have this first, idiot.
10:36 - Idiot?
10:37 Genius, my friend.
10:38 - It's not going to be a thing, Sean.
10:40 - It's going to be a thing.
10:41 It's going to be the next big thing
10:42 seen in the nation, a quadruple.
10:44 It's like a sandwich, but about the size of a sandwich.
10:48 - Okay.
10:49 - Okay.
10:50 - That's no good.
10:51 - That's glorious.
10:52 - Sean, you had to pull it like this,
10:54 and stand it up.
10:56 - What's that about?
10:56 - Give him a tungkey.
10:57 Give him a tungkey.
10:59 You have to get him a tungkey.
11:00 - Oh, no, thank you.
11:01 - So this one go, and come.
11:02 Stay and come.
11:03 In it.
11:04 - I can't do this one.
11:05 - Let me try.
11:06 - Let me try this.
11:07 Give it to him first.
11:09 (upbeat music)
11:11 - All right.
11:12 So, hunt continues.
11:15 We're going on to our next location.
11:16 But Shiva, thanks a lot.
11:18 This is a good, good double.
11:19 Thanks, buddy.
11:20 - You don't have an anything.
11:21 (laughing)
11:23 (upbeat music)
11:26 - Yeah.
11:27 (upbeat music)
11:30 - Akash.
11:44 - Hello.
11:45 Hey, what's up?
11:46 - So, I heard you already made the call now.
11:49 Where are we heading?
11:50 - Let's go to D.B.
11:53 Let's go to D.B. Junction for double.
11:55 - Why?
11:55 - Once you talk double, you have to go to D.B.
11:58 - Why?
11:59 - You can't eat up and not go to D.B.
12:00 Because they make it right there.
12:02 They make it right in front of you.
12:04 And it's gonna be good.
12:06 I hope you left some room for it.
12:08 - We always have room for doubles.
12:10 I mean, Sean just ate a quadruple.
12:12 - Small thing.
12:13 - He's eating his way through Trinidad.
12:16 I don't think there's a bar on left.
12:18 - Fellas.
12:20 - Hey.
12:21 - All you making?
12:22 - Bring us to your shed, boy.
12:22 - Yeah, man.
12:23 - How much you eat for the morning?
12:25 - Too many.
12:25 - How much?
12:26 - Too many.
12:27 - Two and a half.
12:28 I hope you save some room for some real doubles now.
12:29 - Always room for real doubles.
12:30 - And as you can tell from my physique,
12:33 I'm a doubles connoisseur.
12:34 - Hey, buddy.
12:35 - This is what Saturday mornings are made of.
12:37 - Boy, the amount of doubles vendors we have seen.
12:40 - Yeah.
12:41 - Slight.
12:42 - Slight?
12:42 - That's it.
12:43 That's what it's like.
12:44 One time, watch that, fresh.
12:45 - Look at that crispy bar up.
12:46 - Yeah.
12:47 We have zoom.
12:48 - Come on.
12:49 - We have zoom.
12:50 - Slight?
12:51 - How can you say no to that?
12:52 - Heavy, what I do?
12:52 - Heavy as Nicholas.
12:53 - Heavy with love, right?
12:54 - Heavy with love.
12:55 - Heavy with love.
12:56 - What else?
12:57 - I can't start off with a heavier.
12:57 It leaves me nowhere to go.
13:00 That's mine?
13:00 - Thank you.
13:01 - Thank you very much.
13:02 Look at that.
13:03 - All right.
13:04 - I think I have the crispiest of the bar up.
13:05 - Guys, double shares, man.
13:06 Come on.
13:07 - Double shares?
13:08 - Double shares.
13:08 - Double shares.
13:09 - You're getting heavier, man.
13:10 - I'm trying to get rid of so many heavy.
13:12 - Yeah, and then you throw it in there.
13:13 - They make yours a medium.
13:15 - I'm going to watch your consistency of the channel.
13:17 - Yeah, man.
13:18 - You're not seeing any large chunks.
13:19 You're not seeing anything undercooked.
13:21 - Yeah.
13:22 - Everything here right up.
13:23 - But, hey, hey, Akash, you should have been
13:25 around from the start.
13:26 - Well, yeah, I mean.
13:27 - Nah, I mean, definitely.
13:29 I think we've had some awesome doubles so far today, but.
13:31 - No, half the doubles nationwide, you know?
13:33 - Yeah.
13:34 - Half the doubles nationwide, but.
13:35 - And everybody have their own opinion.
13:36 - Yeah.
13:36 - I'm not.
13:37 - It's good that you hold yourself.
13:38 - I don't see it.
13:39 Everybody opinion matter.
13:40 I think my opinion.
13:41 - It's good that you hold yourself in such high regard.
13:41 - Yeah.
13:42 - But somebody has to.
13:43 - At least one person does.
13:44 - Somebody has to.
13:45 - That's where it starts, Akash.
13:46 That's where it starts.
13:46 - I like the overall.
13:47 - How is he heavy?
13:48 How is he heavy?
13:49 - Good boy.
13:50 - 'Cause he might have just enough pepper,
13:51 but how is he all healthy?
13:51 - Between you and I, I was gonna ask him,
13:53 but then I realized, do bite more than you can chew.
13:56 - Okay.
13:57 - 'Cause that just happened.
13:58 But I would tell you, overall,
14:00 I really like everything inside this.
14:01 It makes me happy.
14:03 - Doubles traditional, too.
14:04 I think almost 50 years this people here, you know?
14:06 - That's right.
14:07 - About nearly 50 years.
14:08 That's twice my age.
14:11 - Hey, Chief.
14:12 - How you doing, man?
14:13 - I good, man.
14:14 I see you have both your jaws.
14:15 - All right.
14:16 - How you doing, man?
14:17 - I good, I good.
14:18 - Yeah, man.
14:19 Cool, cool, cool.
14:20 - Yeah, that's what he said.
14:22 - Yeah, man.
14:23 - Yeah.
14:24 - See?
14:25 - You pay him up.
14:25 - See, we know the people, know the people,
14:27 they know the doubles.
14:28 - Yeah.
14:28 - Maybe people don't play with doubles.
14:29 - This is amazing.
14:30 Um, anyways, Akash.
14:34 - Mm-hmm.
14:35 - That's for later, you know?
14:39 That's for the car ride home.
14:40 - All right.
14:41 - How cute.
14:42 How cute of you.
14:43 - Oh, yeah.
14:44 - Oh, yeah.
14:45 - Oh, yeah.
14:45 - Anyways.
14:46 - How much you guys saw that?
14:49 - The world is about to see it.
14:49 - Unfortunately, I saw it, which was bad enough.
14:52 - I don't, no register.
14:53 - We can't even sign out to the C-Split.
14:55 We just want to stay here anymore, doubles.
14:57 We might just, but let's sign out.
14:59 - How was the doubles, man?
15:01 - Baby, doubles good.
15:03 Very simple.
15:04 - Yeah, it was good, boy.
15:05 - Baby, doubles good.
15:06 - Yeah, man.
15:07 - Sean, I gotta tell you,
15:09 I retiring from the doubles race, huh?
15:11 - Bossman, right now, I agree with you.
15:14 You could go and hit up the East West and the Port of Spain.
15:17 - I have no choice.
15:18 - I'm tapping out.
15:19 I've done what I came to do and I discovered my Southland.
15:22 - Such a wuss.
15:23 - I, I feel like I don't need to go any further.
15:26 - Your persistence.
15:26 - I don't need to go any further.
15:27 - The cravings nation needs to know
15:29 where the best doubles are.
15:29 - Well, I'm glad you're here to do that for us.
15:31 - I can't disappoint them.
15:32 I can't disappoint my people.
15:33 So I'm doing it.
15:34 - All you, buddy.
15:35 - All right.
15:36 (upbeat music)
15:39 ♪ Now this one dedicated to all the doubles ♪
15:42 ♪ Spend up on the main ♪
15:43 ♪ Where do you from, Q-Rep to Port of Spain ♪
15:45 ♪ It's the doubles again, watch this ♪
15:47 ♪ The doubles hot this year ♪
15:49 ♪ Get us doubles for 150 ♪
15:51 ♪ Let 'em see ♪
15:52 ♪ The doubles wicked this year ♪
15:53 ♪ And wash it down with two chubby ♪
15:55 ♪ Let 'em see ♪
15:56 ♪ Come and get it, come and get it, come and get it ♪
15:58 ♪ Come and get it, come and get it, come and get it ♪
16:00 ♪ Pipe in, pipe in, and if a roach ♪
16:01 ♪ He try to test your joy ♪
16:02 ♪ 'Til he doesn't, then I post ♪
16:04 ♪ Paper, paper, paper, paper, paper, paper ♪
16:07 ♪ And a coach will knock out when they put it ♪
16:09 - What I like about BP doubles,
16:10 it's thin and it's easily digestible.
16:13 I mean, I typically eat doubles everywhere.
16:15 I eat down in South, I eat up Port of Spain,
16:18 and it's one of the best locations here in Port of Spain.
16:21 - The pepper is our wake me up in the morning.
16:23 - All right, I'm ready to wake up.
16:24 Mimi's to wake up.
16:25 - No, no, I don't need to wake up.
16:26 You're the one that's still sleepy, all right?
16:28 - Okay, fine.
16:28 No pepper.
16:30 - Slight pepper, but most importantly,
16:32 plenty of sweet sauce.
16:34 Cute.
16:34 - All right, this is good.
16:37 - Yeah, it looks good.
16:38 - This has a nice sauce to borrow.
16:40 - Great show.
16:41 - Oh, perfect.
16:45 This is a nice double.
16:46 - Honestly, when you're talking about doubles,
16:48 doubles is either good or it's not.
16:50 This one's pretty good.
16:51 - Absolutely.
16:52 - Barra, good.
16:53 - You're getting the sauce?
16:54 - Chana, good.
16:54 Sauce, good.
16:55 (upbeat music)
16:59 (upbeat music)
17:01 - Sean, there are a million other things
17:21 I could be doing at seven o'clock in the morning
17:22 on a Saturday.
17:24 - I know, I know, but guess what?
17:26 It's most definitely worth it because pranks is some--
17:28 - The doubles man not even here yet
17:30 and look how many people.
17:31 (upbeat music)
17:34 What kind of doubles place has people line up
17:36 waiting for the doubles man?
17:37 - A great doubles.
17:38 - If you have a long line,
17:40 you gotta come an hour before.
17:41 At least to be either first, second, third or fifth
17:45 because if you come after, then it's real problems.
17:47 (upbeat music)
17:50 - I'm a customer of Frank for the last 20 something years.
17:56 He has a unique ingredients, especially coconut chutney.
18:01 While people grind it and do what they want,
18:03 we tend to roast it and then mix it
18:05 with a lot of different spices and all that.
18:07 - I meet doubles man here buying doubles.
18:09 Just come and buy doubles, eat here, doubles man.
18:12 Call him, but they're selling it young, Sean.
18:14 (upbeat music)
18:17 - I have been coming to Frank's Doubles
18:22 for the last maybe 10 years.
18:25 I have tried doubles many places throughout the country
18:28 and Frank is one of the best.
18:30 (upbeat music)
18:32 - Somebody bring their own bowl from home, eh?
18:37 That's serious.
18:39 If I had known I would have bring my own bowl.
18:41 How much you buying?
18:47 - 20 dollars.
18:50 - What?
18:51 - I'm just joking, I'm just joking.
18:52 (laughing)
18:54 - Tell her, get out.
18:55 - I'm just joking.
18:55 - Already?
18:56 - A cup of chana with everything.
18:58 - Yeah.
18:58 - Slight pepper.
18:59 So here's your barrel.
19:00 - Thank you.
19:01 - Same thing in this one?
19:02 - Yep, same thing.
19:03 This is absolutely awesome.
19:07 - So you're gonna have to teach me how to.
19:09 - You can't use a spoon?
19:10 - Well I just--
19:11 - It's normal, okay?
19:12 Spoon in, and.
19:14 - When you reach here by Frank,
19:15 you reach out for doubles.
19:16 You reach that shop over by Frank
19:18 and you pay him seven dollars for that
19:19 and you're full, so you come like a complete meal
19:21 really and truly.
19:22 Then you could get a cup of chana by itself
19:24 without the barrel and it's one of the
19:25 most healthy things too.
19:27 - So Mary, since you need some instructions
19:28 on how to eat the doubles,
19:29 firstly put the barrel down.
19:31 Step away from the barrel.
19:32 Pick up the cup.
19:35 Grab your spork.
19:38 Oh sorry, spook, yeah spork in your case.
19:40 And then, look here, this is the challenging part.
19:43 All right, hold it up and then you put it in there.
19:47 Look carefully, ah, you see that?
19:49 Now here it gets even more complicated.
19:53 Hold up, Mary, come!
19:54 - Everything coming together good.
20:00 - And the cucumber.
20:01 - I don't feel like I need barrel, which is.
20:03 - Actually, you don't.
20:04 I got that one, I got you.
20:07 Don't worry.
20:08 - Chana, cheers.
20:09 - Chana, cheers, yeah?
20:10 To Frank's.
20:11 (upbeat music)
20:13 (upbeat music)
20:20 ♪ Now this one dedicated to all ♪
20:22 ♪ The doubles spend upon the men ♪
20:24 ♪ Whether you're from Curip to Port-au-Prince ♪
20:26 ♪ It's the doubles again, watch this ♪
20:28 ♪ The doubles hot this year ♪
20:30 ♪ Get the doubles for 150 ♪
20:32 ♪ Lord have mercy, the doubles wicked this year ♪
20:34 - What I like about BP Doubles,
20:36 it's thin and it's easily digestible.
20:39 I mean, I typically eat doubles everywhere.
20:40 I eat down in South, I eat up Port-au-Prince
20:43 and it's one of the best locations here in Port-au-Prince.
20:46 The pepper, that will wake me up in the morning.
20:48 - Lots of pepper for him, he needs to wake up.
20:50 - No, no, I don't need to wake up.
20:51 You're the one that's still sleepy, all right?
20:52 - Okay, fine.
20:53 No pepper for him.
20:55 - Slight pepper, but most importantly,
20:57 plenty of sweet sauce.
20:57 - Okay.
20:59 All right, this is good.
21:00 - Yeah, it looks good.
21:01 - This has a nice sauce to bara ratio.
21:04 - Oh, perfect.
21:08 This is a nice doubles.
21:09 - Honestly, when you're talking about doubles,
21:12 doubles is either good or it's not.
21:14 This one's pretty good.
21:15 - Absolutely.
21:15 - Bara, good.
21:16 Chana, good.
21:18 Sauce, good.
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21:22 - Sean, there are a million other things I could be doing
21:38 at seven o'clock in the morning on a Saturday.
21:41 - I know, I know, but guess what?
21:43 It's most definitely worth it because Frank's is-
21:46 - Doubles man not even here yet
21:47 and look how many people.
21:48 (upbeat music)
21:51 - What kind of doubles place has people line up
21:53 waiting for the doubles man?
21:55 - A great doubles.
21:56 - If you have a long line,
21:57 you gotta come an hour before.
21:58 At least to be either first, second, third or fifth
22:02 because if you come after, it's real problem.
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22:07 - I'm a customer of Frank for the last 20 something years.
22:13 He has a unique ingredients,
22:17 especially coconut chutney.
22:18 While people grind it and do what they want,
22:21 we tend to roast it and then mix it
22:22 with a lot of different spices and all that.
22:24 - I meet doubles man here buying doubles.
22:26 Just come and buy doubles,
22:27 see if you have doubles man.
22:29 Call him, but they're selling it young, so.
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22:34 - I have been coming to Frank's Doubles
22:39 for the last maybe 10 years.
22:42 I have tried doubles many places throughout the country
22:45 and Frank is one of the best.
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22:50 - Somebody bring their own bowl from home, eh?
22:54 That's serious.
22:56 If I had no one, I would bring my own bowl.
22:58 How much you buying?
23:04 What?
23:08 - We're here.
23:08 - I just joking, I just joking.
23:10 (laughing)
23:11 - Tell her, get up.
23:13 Already.
23:13 - A cup of chana with everything.
23:15 - Yes.
23:16 - Slight pepper.
23:17 So here's your bar up.
23:17 - Thank you.
23:18 - Same thing on this one?
23:19 - Yep, same thing.
23:20 This is absolutely awesome.
23:24 - So you're gonna have to teach me how to.
23:26 - You can't use a spoon?
23:27 - Well I just.
23:28 - It's normal, okay?
23:29 Spoon in and.
23:31 - When you reach here by Frank,
23:32 you reach out for doubles.
23:34 You reach that shop over by Frank
23:35 and you pay $7 for that and you're full,
23:37 so you come like a complete meal early and truly.
23:39 And you could get a cup of chana by itself
23:41 without the bar and it's one of the most healthy thing too.
23:44 So Mary, since you need some instructions
23:45 on how to eat the doubles,
23:47 firstly put the barrel down.
23:48 Step away from the barrel.
23:50 Pick up the cup.
23:52 Grab your spork.
23:55 Oh sorry, spook.
23:56 Yeah, spork in your case.
23:58 And then, look here, this is the challenging part.
24:01 Pull it up and then you put it in there.
24:04 Look carefully.
24:05 Ah, you see that?
24:07 Now here it gets even more complicated.
24:09 Pull up, Mary, come.
24:12 - Thank you so much.
24:14 Everything coming together good.
24:18 - And the cucumber.
24:18 - I don't feel like I need barrel, which is.
24:20 - Actually, you don't.
24:21 I got that.
24:23 I got you.
24:24 Don't worry.
24:25 - Chana, cheers.
24:26 - Chana, cheers, yeah?
24:27 To Frank's.
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28:23 - We're here in QM in search for the best noodles
28:28 and of course, we had to come to Socks.
28:30 - We heard there are many Socks noodles.
28:34 So we're gonna try the original for--
28:36 - One of the originals.
28:36 - One of the originals, right?
28:38 We'll let you know how it goes.
28:39 - All right, let's do this.
28:42 - How many are there?
28:43 - You want yours heavy?
28:44 Heavy pepper?
28:45 No problem, sir.
28:46 And one with no pepper.
28:48 I don't understand that at all.
28:50 - Not for us, it's for you.
28:51 - Slice everything.
28:51 - Slice everything, that's for me.
28:53 Respect.
28:54 Don't even wrap it.
28:55 Cover it, let's see what you got, Maryam.
28:57 - Well, I got nothing, so.
28:58 - No, don't wrap it.
29:00 - The other one, no pepper?
29:00 - No pepper. - No pepper.
29:02 - Let me, Maryam.
29:06 - And?
29:07 - Phenomenal sweet sauce.
29:08 - You can see, you see Tamran.
29:11 - And the pepper, right amount of burn, not too much.
29:14 - I feel like sometimes pepper masks.
29:16 People have gotten accustomed to putting pepper on things
29:18 and they've got to be careful.
29:20 - Look, it's the pepper masks.
29:21 - Does not need pepper, trust me.
29:23 For love, I want a double, sir.
29:26 - This sauce is the best, very, very tasty sauce.
29:29 China always sauce.
29:30 Barra also, so full and tasty.
29:32 Pepper sauce, there is no other pepper sauce
29:34 in this Trinidad and Tobago.
29:36 It's most tasty and it's sauce pepper sauce.
29:39 If sauce doubles, raise to my peace, God.
29:41 Forty-one to one doubles.
29:43 I want a hundred doubles.
29:44 (laughing)
29:45 Right?
29:46 I'll pay for it, though.
29:49 I want a hundred in line.
29:51 I don't like lines, right?
29:54 You have a hundred to fifty-one?
29:58 Line's only twelve here, I got it.
30:01 All right, so one offshore, miss long line.
30:05 I'm gonna book you a long line to Nicole, all right?
30:09 Mr. Rock?
30:10 All right, can I get a double nubatma, please?
30:14 All right, I'm doing a little comparse.
30:16 All right.
30:17 (upbeat music)
30:20 So I might have a point, but I ain't done, am I?
30:34 I knew it.
30:37 I knew it, all right?
30:41 I knew it, the lines make a difference.
30:44 Maybe.
30:45 All right, so this is the original, of all the originals.
30:48 Get another original sauce, that's who that is.
30:50 All right.
30:51 Give this one a try.
30:51 Let's just get straight into it.
30:54 I gave you the only way to have a doubles,
30:59 slight pepper, plenty of sweet sauce, all right?
31:01 That's the way to have a doubles.
31:03 Eat with pepper in this?
31:04 Of course, that's the only way to have a doubles,
31:06 I told you already.
31:08 This is actually pretty good.
31:09 Ah, what did I tell you?
31:10 The pepper makes it better.
31:11 Why was I so scared?
31:13 I don't know.
31:13 It's not like my insides are burning or anything.
31:16 It's not like I'm screaming or dying inside.
31:19 But it tastes good.
31:20 That's right.
31:22 I think it's time to find somebody--
31:23 The real pepper champion.
31:24 Who can eat a roast pepper doubles,
31:28 heavy on the roast pepper.
31:29 Mirindra, my friend, you're a kamikaze pilot,
31:31 because this pepper, even the slight,
31:33 has a real sting to it.
31:35 Let's see what you have.
31:36 I mean, look at that.
31:37 Whenever you're ready.
31:38 Are you seeing that pepper?
31:39 Look at, that's mostly pepper.
31:40 This is the best thing you've ever had.
31:42 [MUSIC PLAYING]
31:45 I just-- like, if you guys could just smell this.
31:49 Burning my eyes.
31:50 So intense.
31:51 Burning my eyes.
31:52 This stuff eating of itself.
31:53 Four, three, two, one.
31:56 How you feeling?
31:57 Wow.
31:58 Are you burning inside?
31:59 A little bit.
31:59 Do you still have a cold?
32:00 A little bit.
32:01 I think I'm going to have a cold.
32:02 Oh, oh.
32:03 [INAUDIBLE]
32:04 Get a little deeper.
32:05 All right, well, you know what?
32:06 We're going to pull it out.
32:08 With a kiss.
32:10 First thing is first thing is anything, that's all.
32:12 OK, just eat me.
32:13 And caribouri.
32:14 All right, I got that.
32:15 Also caribouri.
32:16 Guys, thank you very much, caribouri.
32:18 OK.
32:19 Seriously, I don't think I can eat any more doubles for about
32:22 a year or two.
32:24 Or maybe a day.
32:25 Or maybe.
32:26 Yeah, I could have doubles tomorrow morning, actually.
32:28 Ali's China.
32:29 It was boss.
32:30 I mean, you could taste the heritage
32:31 coming out in that one.
32:32 It was just perfectly cooked, all the flavors.
32:35 And Ami took us around to that one.
32:36 And he also took us to--
32:38 what's the other place called?
32:39 Sweet Hand Van.
32:40 Sweet Hand Van.
32:41 That bar was blow mine.
32:42 I mean, it was crisp.
32:43 It was nice.
32:44 I mean, for me, I really enjoyed just biting and getting
32:47 that little crunch out of it.
32:48 What did you find at least?
32:50 France had this nice, very sweet coconut--
32:53 That's right.
32:53 --sauce, which was--
32:54 Coconut.
32:55 --really good.
32:55 Worth the trip.
32:56 Worth the trip.
32:56 No, I'm jealous.
32:57 6 AM morning call.
33:00 But sauce, I don't know.
33:02 I mean, people were even ranting about it.
33:04 And I got a chance to taste it.
33:05 And I think I agree with people.
33:07 It had some really nice combination of flavors.
33:10 I actually think sauce's--
33:12 sweet sauce was better than France.
33:15 Or maybe the same.
33:16 I don't know.
33:17 It was good.
33:17 Really canny, man.
33:18 We'll tell him all about that.
33:19 I'm a sauce disciple.
33:20 So sauce for me, always a winner.
33:22 However, DB.
33:24 DB had it just right.
33:27 Not the greatest of anything, but when put together,
33:30 it just tied together perfectly.
33:32 That bar was nice and thin, flavorful.
33:35 The cheddar--
33:35 Slightly crisp.
33:36 That's right.
33:37 Slightly crisp.
33:38 The cheddar, really, really well cooked.
33:40 And the sweet sauce just brought everything together.
33:42 I hear you on that one.
33:44 I agree.
33:44 Sorry you can't make it.
33:45 And we'll have you doing research.
33:47 Are you sorry?
33:48 No.
33:49 Good.
33:49 I mean, whatever.
33:50 Research is fun.
33:51 Sure.
33:52 Yes, research is fun.
33:55 So Cravings Nation, we brought it to you.
33:57 We did what we could do.
33:59 But just to let you know, doubles is very personal.
34:01 It's like a religion.
34:02 You don't insult people about what kind of doubles they like,
34:05 what they don't like.
34:06 So this is--
34:07 Exactly.
34:07 So stop telling me to put fat for all my doubles.
34:09 I do what I want.
34:10 I'm an independent woman.
34:12 OK, just one rule.
34:13 Sweet sauce.
34:14 It must have sweet sauce.
34:16 That's it.
34:16 All right?
34:17 Anything else goes after that.
34:18 Seriously, he's going to get diabetes.
34:20 We've got this for him.
34:21 OK.
34:21 This way.
34:23 Thanks a lot, guys.
34:25 We'll see you again soon.
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