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[audience cheering]
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I'm in Richmond, Virginia,
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Station 2 to climb
the Ladder Burger Challenge.
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Anything you would
have done differently?
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Maybe stayed home.
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[Casey] If I could down this three
and a half pound meat potato feast,
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I get a free T
and a dessert on the house.
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Let's go, Casey!
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[audience cheering]
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Hey, ladder burger.
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You can't tame this fire.
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[Casey] For years, food's
army has grown unchecked.
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Oh, my God.
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- [Casey] Bigger.
- Wow.
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[Casey] Spicier.
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[Casey] Bolder.
What is that?
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[Casey] But a hero rises.
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It's tremendous.
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[Casey] Ready to taste
the nation's most epic eats.
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[Casey] I'm Casey Webb.
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Yes.
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[Casey] Holding the banner of man
and armed with years of experience
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in the restaurant industry.
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[audience] Casey, Casey!
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[Casey] I go into battle.
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We have to stay.
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[Casey] Food, your
days are numbered.
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It's going to be a wild ride.
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[Casey] The mighty Casey
has a taste for victory.
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This is Man vs. Food.
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My epicurean expedition
brings me to Richmond,
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Virginia, for a phenomenal pie.
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Layers of latkes and a burger
challenge that towers above the rest.
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This will be Richmond,
Richmond, Richmond.
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[Casey] Richmond,
the capital of Virginia
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is among America's oldest
major cities.
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Over the centuries, the city has
evolved into a diverse destination
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for history, parks, gardens
and globally inspired cuisine
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for anyone seeking
a rich experience.
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This is Proper Pie Co., the new
titans of the Richmond lunch scene.
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Here, they've mastered the
art of sweet and savory to create
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a star studded roster
of hand-held delights.
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[Casey] Proper Pie Co., brings a
little slice of New Zealand to Richmond,
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Virginia, with their hearty hand-held
savory pies and their colossal slices
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of sweet pie satisfying anyone
pining for something special.
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This is a hearty pie.
Right.
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We get them together
all the time
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and take them to the park
and eat them.
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Is there anything
left for the birds?
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- No.
- [laughter]
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You got skinny birds here.
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[laughter]
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[Casey] From the Banoffee
Pie with its layers of rich toffee,
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sliced bananas and whipped
cream to their ever changing
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roster of savory pies with unique
flavors like mango chicken curry.
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Proper Pie Co., makes it
properly difficult to choose.
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So where do you
start sweet or savory?
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I typically go
for the savory first.
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I go dessert first, make sure
that I fill up on what I love most.
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[Casey] But the pie I'm here
to try is the Pork Chile Verde.
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It's filled with tender house roasted
pork in a savory Chile Verde sauce
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inside a fabulously
flaky pie crust.
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Who's the star of the show?
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It's the filling?
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- Is the crust?
- I think it's both.
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I was hoping you're gonna
say me, but you didn't say me.
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[Casey] I head to the kitchen
to meet Neil the New Zealander
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and learn the proper way
to proper pie.
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Hey, Neil.
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Oh, hey.
How you doing?
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- Nice to see you.
- Nice to see you.
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- Yes.
- I got to say it smells amazing in here.
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Oh, thanks.
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Our main stick is our
New Zealand style savory pies.
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[Neil] There are hand-held five
inch pie, that you kind of eat them
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like a sandwich.
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[Casey] So what
are we making today?
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So we're going to be making
savory Pork Chile Verde pie.
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[Casey] Oh, my God.
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Which is a bit of a fan
favorite around here.
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Start with some pork butt.
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[Casey] We generously seasoned
the pork with ground oregano,
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minced garlic, cumin, diced
onions and a little water.
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[chuckling]
I'm happy to meet you.
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[Casey] We popped the pork
in the oven to braise for three
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to four hours
at three 325 degrees.
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And in the meantime, I'll learn
the secrets behind their perfect puff
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pastry pie crusts.
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So what's the elaborate rolling
and folding that allow it to rise?
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Yeah, yeah.
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No, there's no leavening.
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[Casey] Lesson number
one in puff pastry butter.
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Neil and I grate six pounds
of butter and mix it with flour
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to keep it from
clumping together.
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Oh, my God.
Oh, it's coming.
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I feel like Lucille Ball.
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[Casey] We add the grated
butter to the orbital mixer
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with more flour, water
and a tad of lemon juice.
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It looks like Quasimodo's
face, doesn't it?
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I'm not an animal.
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[Casey] We roll out the dough
and then give some butter
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a quick massage.
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It's me and Neil playing
handsies in the butter thing.
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[Casey] We then evenly
slather the softened butter
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onto one side of a pastry sheet.
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All right.
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You like that?
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So looking at this,
how many pies did we make?
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Out of here a couple of
hundred tops out of this.
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[Casey] After a little time in the
blast cooler, Neil passes the dough
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through a sheeter and rolls and
folds again and again until as many
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as 1,000 layers
are created in the dough.
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The pastry sheets go back
into the blast cooler before
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we can fill the pie tin, but
our piping hot pork is ready
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to come out of the oven.
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So so good.
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[Casey] We strain and drain the
braised pork and save the pan drippings
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for proper pies
housemaids Salsa Verde.
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[Neil] Just regular green
chilies, cilantro, onions, garlic.
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[laughs]
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It just goes on forever.
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[Casey] We mix in a
mouth-watering Salsa Verde.
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And now it's time for some
proper size personal pies.
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In goes a Pork Verde
and cheddar cheese.
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Then we seal them
with a pinch and a push.
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Something like that.
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I've seen worse on a first guy.
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- That's not too bad.
- [Casey] Oh, good.
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[Casey] These pies cook
at 325 degrees for 30 minutes.
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My countdown to handheld
heaven has begun.
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Oh, look at these?
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All right.
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That's how we serve
the pies here.
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No plates.
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So just dig in.
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The crust is so flaky
the Verde is just juicy,
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and as it melts in your mouth.
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It's buttery, it's
flaky, it's delicious.
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It's a bursting little
pocket of love right now.
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Thanks.
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I'm pining for these pies, but a
three-tier burger tower looms large.
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This is more food than I could
eat in like three days at least.
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Station 2, see you ladder.
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[music]
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[Casey] I'm in Richmond,
Virginia, where I'll soon suit up
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and try to climb the three and a
half pound ladder burger challenge.
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But first, I'm taking a tasty trip
through traditional Richmond.
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I'm at Perly's,
Richmond's one stop shop
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for everything Jewish
and delicious.
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For 60 years, they've been
spinning classic deli favorites
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into out of this world
comfort food creations.
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You gotta see to believe.
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[Casey] Perly's opened in
1961, as one of Richmond's
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very first delicatessens.
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When owner and Chef, Kevin Roberts
took over with the help of his wife
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Rochelle and her Jewish roots
and recipes, they transformed it
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into a one of a kind deli
blending classic Jewish flavors
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with traditional deli fare.
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Is there anything else like
Perly's here in Richmond?
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I don't think so.
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I feel like Perly's puts their
own spin on things in a way
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that is really kind of unique.
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[Casey] Perly's take on a classic
Richmond sandwich is the Jewish Sailor,
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served open face on Jewish Rye with
Hot Pastrami, Smoked Beef Sausage
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and a smear
of chopped chicken liver.
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This sandwich is insane.
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This is the best Pastrami
I think I've had in my life.
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I'm just in heaven every bite.
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Another fan favorite is this
Cinnamon Babka French Toast,
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topped with maple syrup, stewed
apples, golden raisins and pecans.
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So Babka by itself is delicious.
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They're making French toast...
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I don't think you can go wrong.
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[Casey] That dish I have to
try is the Benny Goodman.
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Two Latkes top with latkes,
poached eggs, dill hollandaise
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and salmon roe, according to
the locals, "it's the stuff of dreams".
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Dreams come true.
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Dreams do come true.
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Just you got to wake up
and go to Perly's, right?
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Mmm-hmm.
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I head to the kitchen to
meet Kevin and make some
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of those lovely Latkes.
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Kevin!
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- Hey, how's it going?
- It's going great.
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- Uh... Man, this place is amazing.
- Thank you.
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I really feel like
I've gone back in time.
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It has that like delicatessen
kind of New York style,
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- Jewish deli feel?
- Right.
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And that's kind of what you
were going for for that authenticity?
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That's exactly.
Exactly what I was going for.
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00:09:15,789 --> 00:09:17,722
So more excitingly,
what are we making?
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So we're going to make
the Benny Goodman.
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And that's our version of the Eggs
Benedict instead of the English muffin.
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We're going to sub
out latke potato latkes.
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[Casey] I was hoping
you're going to say that.
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[Casey] Kevin pulls out some pre-peeled
russet potatoes and we get to work.
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All right.
I'm gonna grate.
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All right, gotta
hurry up the process.
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[Casey] Once we finish grating
the potatoes, we soak them in water
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to help draw out the starch.
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We'll harvest the potato
starch that settles to the bottom,
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and that'll help work as a
glue to keep the latke together.
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[Casey] We strain the spuds,
then come white and green onions
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and our preserved
potato juice starch.
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Look at the bottom.
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The starch is gathering
as Kevin mentioned.
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Look at that?
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00:10:02,469 --> 00:10:07,305
[Casey] Kevin adds eggs
and salt, then a Jewish staple.
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00:10:07,307 --> 00:10:10,542
So this is Matzo Meal and
Matzo Meal was a result of taking
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00:10:10,544 --> 00:10:13,912
traditional Jewish unleavened
bread, which is Matzo.
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00:10:13,914 --> 00:10:17,315
And it's a common
binder in Jewish cuisine.
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00:10:17,317 --> 00:10:19,484
[Casey] Then I get
to mix it by hand.
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00:10:19,486 --> 00:10:21,252
- You know by feel?
- Yes.
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00:10:21,254 --> 00:10:23,254
So what should I be feeling?
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00:10:23,256 --> 00:10:25,023
Not emotionally necessarily?
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00:10:25,025 --> 00:10:27,525
You want it to feel
like it's just binding.
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00:10:27,527 --> 00:10:29,861
It's okay for us to fall
apart, but not our lives.
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00:10:29,863 --> 00:10:32,297
Yes.
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00:10:32,299 --> 00:10:36,835
[Casey] We let the mash sit for 15
minutes, then press palm-sized patties,
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00:10:36,837 --> 00:10:39,337
then throw them
into the deep fryer.
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[Kevin] All right, so our latkes
are looking nice and brown.
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00:10:41,475 --> 00:10:44,042
We're going to pull them
out of the oil, let it drain.
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00:10:44,210 --> 00:10:45,677
Whoa.
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00:10:45,679 --> 00:10:47,212
You hear the sizzle.
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00:10:47,214 --> 00:10:50,281
It's like a seashell
made of potatoes.
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00:10:50,283 --> 00:10:52,183
[Casey] So is it time
to build our Benny?
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00:10:52,185 --> 00:10:53,418
[Kevin] It is time
to build our Benny.
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00:10:53,420 --> 00:10:55,954
We're going to start
with our chive sour cream.
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00:10:55,956 --> 00:10:59,157
This is going to glue
the latkes to the plate.
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[Casey] We add
a spring mix on the side.
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00:11:01,428 --> 00:11:05,664
Smoked salmon, poached eggs
and no Benny would be complete
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00:11:05,666 --> 00:11:07,332
without hollandaise.
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00:11:07,334 --> 00:11:08,933
[Kevin] That's a
thing of beauty.
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00:11:08,935 --> 00:11:12,370
[Casey] And finally, we top it
all off with some salmon roe.
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00:11:12,372 --> 00:11:13,838
Eggs on eggs on eggs.
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00:11:13,840 --> 00:11:15,073
Eggs on eggs on eggs.
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00:11:15,075 --> 00:11:16,608
[Kevin] And then that's
our finished product.
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00:11:16,610 --> 00:11:18,443
- [Casey] Benny Goodman.
- [Kevin] Benny Goodman.
239
00:11:18,445 --> 00:11:21,446
It's almost so pretty Kevin, I don't want
to dig into it, but I'm going to anyway.
240
00:11:22,281 --> 00:11:23,481
This is a big one, Kevin.
241
00:11:23,483 --> 00:11:25,083
[Kevin] You can do it.
242
00:11:29,055 --> 00:11:32,023
[blowing kiss]
243
00:11:32,025 --> 00:11:35,260
[Casey] The latke is so crunchy,
but so creamy in the middle.
244
00:11:35,262 --> 00:11:37,095
The hollandaise steals the show.
245
00:11:37,097 --> 00:11:40,331
Lemon dill notes coming through.
246
00:11:40,333 --> 00:11:44,235
This is all the Jewish
flavors I love in one big bite.
247
00:11:44,237 --> 00:11:46,204
- Knocked it out of the park.
- Thank you!
248
00:11:47,673 --> 00:11:52,010
I've had a lot of latkes, but a
meaty mountain lies ahead.
249
00:11:52,012 --> 00:11:53,545
Climb that ladder!
250
00:11:53,547 --> 00:11:55,146
Climb that ladder!
251
00:11:55,148 --> 00:11:57,182
Climb that ladder!
252
00:11:57,184 --> 00:12:01,319
Ladder challenge rang the
alarms because I'm coming for you.
253
00:12:11,263 --> 00:12:12,764
I'm at Station 2
in Richmond to take
254
00:12:12,766 --> 00:12:14,899
on the Ladder Burger Challenge.
255
00:12:14,901 --> 00:12:19,204
If I finish a burger tower with
fries, chips and tops totaling three
256
00:12:19,206 --> 00:12:21,039
and a half pounds
in just 15 minutes,
257
00:12:21,041 --> 00:12:24,209
I get a shirt
and a free dessert.
258
00:12:24,211 --> 00:12:27,979
Ladder burger,
I only have fries for you.
259
00:12:29,682 --> 00:12:32,283
[music]
260
00:12:32,285 --> 00:12:39,023
[Casey] Located in Richmond, second city
owned firehouse built in 1899 Station 2
261
00:12:39,025 --> 00:12:42,994
dishes out American comfort food
with gourmet burgers big enough
262
00:12:42,996 --> 00:12:45,063
to feed a hungry firefighter.
263
00:12:45,831 --> 00:12:47,665
You got every animal
on the farm over there.
264
00:12:47,667 --> 00:12:49,567
- Yeah.
- It's called that the old McDonald's special.
265
00:12:50,836 --> 00:12:53,037
[Casey] See that they're even
bigger when you pick them up.
266
00:12:53,039 --> 00:12:54,873
You want to hold it
and feel how heavy it is.
267
00:12:54,875 --> 00:12:56,708
It looks like, you know,
honestly, it looks like a little you
268
00:12:56,710 --> 00:12:58,076
hold a little baby.
269
00:13:02,114 --> 00:13:06,050
So three and a half pounds of
burger and fries and tots and chips,
270
00:13:06,052 --> 00:13:08,520
is that something that
you would ever do?
271
00:13:08,522 --> 00:13:09,721
No, not me personally.
272
00:13:09,723 --> 00:13:10,922
No, no, no, no.
Not me.
273
00:13:10,924 --> 00:13:13,124
Have you guys run into
burning buildings, literally?
274
00:13:13,126 --> 00:13:14,325
But three and a half pounds...
275
00:13:14,327 --> 00:13:16,161
- You gotta know your limits.
- Yeah, right.
276
00:13:17,830 --> 00:13:19,497
The thing is it's
only 15 minutes.
277
00:13:19,499 --> 00:13:21,266
So you were, were
you still eating at 15?
278
00:13:21,268 --> 00:13:22,901
- Yeah.
- [Casey] Oh!
279
00:13:22,903 --> 00:13:25,170
I was I was nibbling
at that point just.
280
00:13:25,172 --> 00:13:26,671
Anything you would
have done differently?
281
00:13:26,673 --> 00:13:28,940
Maybe stayed home.
282
00:13:30,209 --> 00:13:33,044
[Casey] Sitting this
one out isn't an option.
283
00:13:33,046 --> 00:13:38,183
So I run right into the fiery
kitchen to meet Daquan and find out
284
00:13:38,185 --> 00:13:40,952
how to make
this firehouse favorite.
285
00:13:40,954 --> 00:13:42,086
Hey, Quan.
How are you doing?
286
00:13:42,088 --> 00:13:44,022
I'm doing good, man.
Thank you for having me.
287
00:13:44,024 --> 00:13:45,256
Yes, sir.
Thank you for coming.
288
00:13:45,258 --> 00:13:46,291
Yeah.
289
00:13:46,293 --> 00:13:48,893
How many ladder burger
challenges have you made?
290
00:13:48,895 --> 00:13:50,328
- Uh-huh...
- [Casey] A lot?
291
00:13:50,330 --> 00:13:52,063
- A lot.
- [Casey] A lot.
292
00:13:52,065 --> 00:13:55,033
What's the actual
percentage of people winning?
293
00:13:55,035 --> 00:13:56,267
Is it low or is it...?
294
00:13:56,269 --> 00:13:57,602
Very low.
Very low.
295
00:13:57,604 --> 00:13:59,170
I say one in 10.
296
00:14:01,874 --> 00:14:03,107
[Casey] So what
do we start with first?
297
00:14:03,109 --> 00:14:04,676
We must start
with the garlic aioli.
298
00:14:04,678 --> 00:14:05,944
All right.
Let's make some aioli.
299
00:14:05,946 --> 00:14:08,046
You bunch of aioli's.
300
00:14:08,048 --> 00:14:11,950
[Casey] These glorious garlic cloves
have been soaking in oil overnight
301
00:14:11,952 --> 00:14:14,485
before we roast them
in the oven for 30 minutes.
302
00:14:14,487 --> 00:14:16,888
You know, your roasted garlic
is ready when you can easily
303
00:14:16,890 --> 00:14:18,957
pierce it with your knife.
304
00:14:18,959 --> 00:14:22,327
[Casey] We puree the
garlic and whip it with mayo,
305
00:14:22,329 --> 00:14:23,995
cream and black pepper.
306
00:14:23,997 --> 00:14:25,630
I'm going to try
it if that's all right.
307
00:14:28,133 --> 00:14:29,033
It's great.
308
00:14:29,035 --> 00:14:30,501
[Daquan] Thank you.
309
00:14:30,503 --> 00:14:32,704
[Casey] We gather the
piles of potatoes I have to eat
310
00:14:32,706 --> 00:14:35,607
and drop them in the fryer
later one-by-one.
311
00:14:35,609 --> 00:14:38,376
When we pull those out it's
important that we want to seize them
312
00:14:38,378 --> 00:14:41,145
right away because there's still
residual oil once we shake them out.
313
00:14:41,147 --> 00:14:46,451
So our seasoning will adhere
to the actual chip tater totter fry.
314
00:14:46,453 --> 00:14:49,454
[Casey] We fire up the charred
grill and throw on three huge
315
00:14:49,456 --> 00:14:51,689
seven ounce burger patties.
316
00:14:51,691 --> 00:14:53,124
[Casey] It's 21 ounces of beef?
317
00:14:53,126 --> 00:14:54,259
Yep.
318
00:14:54,261 --> 00:14:55,994
21 ounces of
beef, you hear that?
319
00:14:55,996 --> 00:14:57,395
It's a lot of beef.
320
00:14:57,397 --> 00:14:59,731
[Casey] We melt the cheese
on the patties and build
321
00:14:59,733 --> 00:15:02,200
the ladder step-by-step.
322
00:15:02,202 --> 00:15:07,305
Bun, mozzarella patty, crispy
chips, bun, pepper jack patty,
323
00:15:07,307 --> 00:15:11,342
onion straws, bun, cheddar
patty, bacon and finally,
324
00:15:11,344 --> 00:15:13,378
the aioli's smothered top bun.
325
00:15:14,413 --> 00:15:17,148
But what makes this
a five alarm challenge
326
00:15:17,150 --> 00:15:20,285
are the three types
of potato size.
327
00:15:20,287 --> 00:15:21,686
There's not enough room Quan.
328
00:15:21,688 --> 00:15:23,087
I gotta make more room.
329
00:15:23,089 --> 00:15:24,322
I'm gonna be thinking
about that one.
330
00:15:24,324 --> 00:15:25,456
I'm trying to eat this.
331
00:15:25,458 --> 00:15:26,324
You gotta make more room.
332
00:15:26,326 --> 00:15:28,493
Oh!
333
00:15:28,495 --> 00:15:31,462
I don't know where the potatoes
begin and the burger ends?
334
00:15:31,464 --> 00:15:34,265
[audience cheering]
335
00:15:39,071 --> 00:15:42,907
[applause and cheering]
336
00:15:42,909 --> 00:15:45,910
These guys are obviously ready,
so let's quickly go over the rules.
337
00:15:45,912 --> 00:15:49,314
You have 15 minutes to
eat everything on that plate.
338
00:15:49,316 --> 00:15:53,051
When you finish we've got a
Station 2 shirt with your name on it
339
00:15:53,053 --> 00:15:54,986
and your choice of dessert...
340
00:15:54,988 --> 00:15:57,221
- [Casey] Yeah.
- Just to make the rest of your evening cool.
341
00:15:57,223 --> 00:16:00,191
Three... Two... One.
342
00:16:00,193 --> 00:16:02,293
Go!
343
00:16:05,297 --> 00:16:09,100
[applause and cheering]
344
00:16:11,437 --> 00:16:16,174
[Casey] This garlic aioli perfectly
pairs with these beefy burgers,
345
00:16:16,176 --> 00:16:18,910
so far this ladder
is a joy to climb.
346
00:16:18,912 --> 00:16:22,013
[applause and cheering]
347
00:16:22,015 --> 00:16:25,183
[Casey] Every second is
crucial in this challenge.
348
00:16:25,185 --> 00:16:28,987
Fortunately, it's so delicious
that my bites keep getting
349
00:16:28,989 --> 00:16:32,657
bigger and the crowd has
me feeling like I got this.
350
00:16:32,659 --> 00:16:36,094
[audience cheering]
351
00:16:36,096 --> 00:16:38,029
- Five minutes down, 10 to go.
- Oh, no.
352
00:16:38,031 --> 00:16:39,430
You are doing great, man.
353
00:16:39,432 --> 00:16:41,466
You got it right.
354
00:16:41,468 --> 00:16:42,834
He's got it right.
355
00:16:42,836 --> 00:16:45,303
Yeah?
356
00:16:45,305 --> 00:16:48,139
[Casey] But as I keep climbing,
I'm losing a bit of steam.
357
00:16:48,141 --> 00:16:53,378
And in order to reach the top, I'll
have to climb the carb filled potato peak.
358
00:16:54,880 --> 00:16:56,814
The hardest part is
probably trying to get down
359
00:16:56,816 --> 00:16:58,149
to all those potatoes.
360
00:16:58,151 --> 00:17:01,285
You got fries, you got
chips, you got tater tots.
361
00:17:01,287 --> 00:17:02,453
Don't remind me.
362
00:17:02,455 --> 00:17:04,455
[audience laughing]
363
00:17:04,457 --> 00:17:07,291
There's tons left quite frankly.
364
00:17:07,926 --> 00:17:08,993
Quite frankly.
365
00:17:08,995 --> 00:17:11,029
[audience laughing]
366
00:17:11,031 --> 00:17:15,533
[Casey] Sound the alarm because
this is definitely an edible emergency.
367
00:17:24,309 --> 00:17:26,244
[Casey] I'm in Richmond,
Virginia, scaling
368
00:17:26,246 --> 00:17:28,479
the Station 2 Ladder Challenge.
369
00:17:28,481 --> 00:17:33,351
I have just 15 minutes to topple
three and a half pounds of burgers,
370
00:17:33,353 --> 00:17:35,853
fries, tarts and chips.
371
00:17:35,855 --> 00:17:36,954
He's doing great.
372
00:17:36,956 --> 00:17:38,389
He's almost got the burger done.
373
00:17:38,391 --> 00:17:39,891
He's almost halfway through.
374
00:17:39,893 --> 00:17:41,259
He's got this.
375
00:17:41,261 --> 00:17:44,128
[Casey] After a fast
start, I'm feeling great.
376
00:17:44,130 --> 00:17:47,065
Casey! Casey! Casey!
377
00:17:47,067 --> 00:17:50,868
[Casey] And with nine minutes
left, I'm over halfway done.
378
00:17:50,870 --> 00:17:53,037
Halfway! Halfway! Halfway!
379
00:17:53,039 --> 00:17:56,374
[Casey] But the potato
trio is feeling formidable.
380
00:17:57,042 --> 00:17:59,444
Whoa!
381
00:17:59,446 --> 00:18:05,183
A lot of potatoes, a lot of chips, I
don't know if he can get through it.
382
00:18:05,851 --> 00:18:07,085
Casey, five minutes left.
383
00:18:07,087 --> 00:18:08,419
You're basically through.
384
00:18:08,421 --> 00:18:10,054
How are you feeling?
385
00:18:10,056 --> 00:18:12,924
I feel like you're lying to me.
386
00:18:12,926 --> 00:18:17,395
[Casey] My climb has slowed to a
crawl and I can feel all these carbs
387
00:18:17,397 --> 00:18:19,664
catching up with me.
388
00:18:19,666 --> 00:18:23,101
[audience cheering
and applauding]
389
00:18:23,103 --> 00:18:26,704
[Casey] With just four minutes
left, it's looking like potato peak
390
00:18:26,706 --> 00:18:29,040
is just too steep to climb.
391
00:18:30,275 --> 00:18:33,911
Unless I can find something
inside me, some part of me
392
00:18:33,913 --> 00:18:36,647
that just won't quit,
no matter what.
393
00:18:36,649 --> 00:18:42,753
He just needs to find his inner
firefighter and extinguish that burger!
394
00:18:42,755 --> 00:18:46,057
[audience cheering
and applauding]
395
00:18:46,059 --> 00:18:48,526
[Casey] That's right,
my inner firefighter.
396
00:18:50,829 --> 00:18:52,230
Let's go, Casey!
397
00:18:52,232 --> 00:18:54,465
[audience cheering]
398
00:18:56,034 --> 00:18:58,269
[Casey] Always ready
to answer the call.
399
00:18:58,271 --> 00:19:01,606
Never say never,
fight till the end.
400
00:19:01,608 --> 00:19:03,508
[audience cheering]
401
00:19:05,410 --> 00:19:09,313
I've got two and a half minutes
to take this challenge down.
402
00:19:09,315 --> 00:19:11,249
[audience cheering]
403
00:19:12,818 --> 00:19:14,285
Casey, one minute left.
404
00:19:14,287 --> 00:19:16,320
You keep pushing, we're
supporting you, all right?
405
00:19:16,322 --> 00:19:18,489
[audience cheering]
406
00:19:19,758 --> 00:19:21,959
Casey! Casey! Casey!
407
00:19:21,961 --> 00:19:24,328
[Casey] These fans are pushing
me to give it all I've got.
408
00:19:27,332 --> 00:19:30,935
I just don't have
the time for this climb.
409
00:19:30,937 --> 00:19:33,905
Three... Two... One...
410
00:19:33,907 --> 00:19:36,374
[audience cheering
and applauding]
411
00:19:38,343 --> 00:19:39,977
Casey, great effort.
412
00:19:39,979 --> 00:19:44,081
This is a ton of food and very
few people climb the ladder.
413
00:19:44,083 --> 00:19:47,018
Unfortunately, in the
battle of Man vs Food?
414
00:19:47,653 --> 00:19:49,053
Food won.
415
00:19:49,055 --> 00:19:51,522
[audience sad]
416
00:19:51,524 --> 00:19:53,891
But I still love you Richmond.
417
00:19:53,893 --> 00:19:55,560
Whoa!
418
00:19:55,562 --> 00:19:58,329
[audience cheering
and applauding]