1 00:00:01,334 --> 00:00:04,269 [people chanting] Man versus Food! Man versus Food! 2 00:00:04,271 --> 00:00:07,106 I'm on New York's Long Island at Krisch's Restaurant 3 00:00:07,108 --> 00:00:10,209 to take down the Kitchen Sink Challenge. 4 00:00:10,211 --> 00:00:11,877 How deep a sink we talking? 5 00:00:11,879 --> 00:00:13,012 Thinking of a little baby sink or-- 6 00:00:13,014 --> 00:00:15,114 No, it's a huge sink. 7 00:00:15,116 --> 00:00:16,682 [Matthew] This is a normal scoop. 8 00:00:16,684 --> 00:00:18,083 This is the scoop you're getting. 9 00:00:18,085 --> 00:00:20,753 [Casey] If I finish this five-pound plus 10 00:00:20,755 --> 00:00:22,988 colossal ice cream sundae, 11 00:00:22,990 --> 00:00:24,990 I get a free T-shirt and my photo 12 00:00:24,992 --> 00:00:25,958 on the wall of fame. 13 00:00:25,960 --> 00:00:27,026 What are the odds? 14 00:00:27,028 --> 00:00:29,395 We've had four people do it out of thousands. 15 00:00:29,397 --> 00:00:30,863 [Casey] Those numbers are terrible. 16 00:00:30,865 --> 00:00:32,331 Yeah, your chances aren't so good. 17 00:00:32,333 --> 00:00:34,967 You can do it! Come on, Casey. 18 00:00:34,969 --> 00:00:37,936 [Casey] Kitchen sink, you're getting sunk. 19 00:00:38,238 --> 00:00:40,973 [crowd cheering] 20 00:00:41,875 --> 00:00:43,042 [Casey] For years, 21 00:00:43,044 --> 00:00:45,110 food's army has grown unchecked. 22 00:00:45,112 --> 00:00:46,478 Oh, my God. 23 00:00:46,480 --> 00:00:47,546 Bigger. 24 00:00:47,548 --> 00:00:48,714 Wow! 25 00:00:48,716 --> 00:00:49,948 Spicier. 26 00:00:50,683 --> 00:00:51,850 Bolder. 27 00:00:51,852 --> 00:00:53,085 What is that? 28 00:00:53,087 --> 00:00:54,319 But a hero rises. 29 00:00:54,321 --> 00:00:55,621 It's tremendous. 30 00:00:55,623 --> 00:00:58,023 Ready to taste the nation's most epic eats. 31 00:00:59,959 --> 00:01:01,193 Uh. 32 00:01:01,494 --> 00:01:02,694 I'm Casey Webb. 33 00:01:02,696 --> 00:01:03,829 Yes. 34 00:01:03,831 --> 00:01:05,297 Holding the banner of men 35 00:01:05,299 --> 00:01:07,132 and armed with years of experience 36 00:01:07,134 --> 00:01:09,068 in the restaurant industry. 37 00:01:09,070 --> 00:01:10,469 [crowd cheering] Casey! Casey! 38 00:01:10,471 --> 00:01:11,970 [Casey] I go into battle. 39 00:01:12,472 --> 00:01:14,106 Bring out the steak. 40 00:01:15,675 --> 00:01:18,077 Food, your days are numbered. 41 00:01:18,079 --> 00:01:19,445 It's gonna be a wild ride. 42 00:01:19,447 --> 00:01:22,314 The mighty Casey has a taste for victory. 43 00:01:25,385 --> 00:01:27,986 This is Man v. Food. 44 00:01:31,291 --> 00:01:33,592 [seagulls cawing] 45 00:01:35,195 --> 00:01:37,996 My foodie feast brings me to New York's Long Island 46 00:01:37,998 --> 00:01:39,932 for a beastly chicken parm pizza, 47 00:01:39,934 --> 00:01:42,367 a brisket sandy beyond bread 48 00:01:42,369 --> 00:01:44,970 and a sundae that's trying to freeze me up. 49 00:01:45,972 --> 00:01:48,674 Long Island, It's time to seize the day. 50 00:01:49,676 --> 00:01:50,676 Get it? 51 00:01:51,144 --> 00:01:52,244 "Seas." 52 00:01:54,614 --> 00:01:57,182 Long Island lies just east of New York City, 53 00:01:57,184 --> 00:01:59,852 an escape from the bustling boroughs 54 00:01:59,854 --> 00:02:02,421 with around 1,600 miles of shoreline, 55 00:02:02,423 --> 00:02:05,090 truly making it a long island. 56 00:02:05,092 --> 00:02:08,093 From exquisite entrees to heavenly handhelds, 57 00:02:08,095 --> 00:02:09,962 a hungry islander cannot fail at 58 00:02:09,964 --> 00:02:11,497 finding good food 59 00:02:11,499 --> 00:02:14,533 and my first stop is definitely a crowd pleaser. 60 00:02:15,135 --> 00:02:16,401 This is Oceanside, 61 00:02:16,403 --> 00:02:19,037 an Italian-American oasis on Long Island 62 00:02:19,039 --> 00:02:21,206 that has no shortage of great Italian eats. 63 00:02:21,208 --> 00:02:22,708 But here at Noble Kitchen, 64 00:02:22,710 --> 00:02:24,476 they're staying a step above the rest 65 00:02:24,478 --> 00:02:26,845 by serving up all the classics 66 00:02:26,847 --> 00:02:28,614 in the most jaw-dropping of ways. 67 00:02:32,785 --> 00:02:35,988 [Casey] A quarter of Long Islanders claim Italian ancestry, 68 00:02:35,990 --> 00:02:38,157 so they know a true taste of Italy 69 00:02:38,159 --> 00:02:39,658 can live local 70 00:02:39,660 --> 00:02:41,760 and why fly to the homeland and back 71 00:02:41,762 --> 00:02:44,363 when Noble is just a train ride away 72 00:02:44,365 --> 00:02:47,166 with home cooking better than your nonna's. 73 00:02:48,768 --> 00:02:49,835 When people come in 74 00:02:49,837 --> 00:02:51,036 from out of town, where do you go? 75 00:02:51,038 --> 00:02:52,804 - We come here. - Yeah, we come here. 76 00:02:52,806 --> 00:02:54,273 When you avoid your family 77 00:02:54,275 --> 00:02:56,942 and say you got to do... you have other things to do, where do you come? 78 00:02:56,944 --> 00:02:58,644 - We come here. We come here. - We come here. 79 00:03:00,380 --> 00:03:02,514 From the cacio e pepe... 80 00:03:02,516 --> 00:03:05,117 - Say it with your hand, both hands. - Cacio e pepe. 81 00:03:05,451 --> 00:03:06,885 [Casey] Cacio e pepe. 82 00:03:06,887 --> 00:03:08,387 It's like Tuscany on a plate. 83 00:03:08,389 --> 00:03:10,289 to then gnocchi al forno 84 00:03:10,291 --> 00:03:12,090 with smoked mozzarell. 85 00:03:12,092 --> 00:03:14,126 -The gnocchi is very pillow-y. So... -Yeah. 86 00:03:14,128 --> 00:03:15,394 As it should be, right? 87 00:03:15,396 --> 00:03:18,197 [woman] Soft as pillow. 88 00:03:18,199 --> 00:03:20,933 [Casey] They've mastered the tried and true classics. 89 00:03:20,935 --> 00:03:22,401 But for folks who wanna 90 00:03:22,403 --> 00:03:24,403 twist off the tradition, 91 00:03:24,405 --> 00:03:25,971 they get creative. 92 00:03:25,973 --> 00:03:28,674 Enter the chicken parm pizza. 93 00:03:32,512 --> 00:03:34,246 A colossal chicken cutlet 94 00:03:34,248 --> 00:03:36,915 sized and sliced into pizza shape, 95 00:03:36,917 --> 00:03:38,517 smothered in marinara sauce 96 00:03:38,519 --> 00:03:41,086 and topped with melty mozzarell. 97 00:03:41,387 --> 00:03:43,188 No dough needed. 98 00:03:43,690 --> 00:03:44,990 [woman] No one makes this. 99 00:03:44,992 --> 00:03:46,558 You know, we go to Little Italy often. 100 00:03:46,560 --> 00:03:47,693 She wants chicken parm, 101 00:03:48,161 --> 00:03:49,895 but I want pizza. 102 00:03:49,897 --> 00:03:51,463 So, I was like, "Why don't we get both? 103 00:03:51,465 --> 00:03:52,698 Chicken parm pizza." 104 00:03:52,700 --> 00:03:54,566 - That's why we're married 23 years. - Yeah. 105 00:03:55,368 --> 00:03:57,269 [Casey] I head to the kitchen to earn 106 00:03:57,271 --> 00:03:59,338 a slice or two of my own. 107 00:03:59,340 --> 00:04:01,807 -Hey, Rob. -How are you? How's it going? 108 00:04:01,809 --> 00:04:03,041 So, Rob, tell me about Noble Kitchen. 109 00:04:03,043 --> 00:04:05,244 My parents are Italian immigrants, 110 00:04:05,246 --> 00:04:07,446 but when I was ten years old, we moved back to Italy. 111 00:04:07,448 --> 00:04:09,681 Ingredients are the number one 112 00:04:09,683 --> 00:04:11,116 proponent of making good food. 113 00:04:11,118 --> 00:04:13,352 It's chicken parm that a lot of Italian Americans 114 00:04:13,354 --> 00:04:14,953 -grew up eating every Sunday at home -Sure. 115 00:04:14,955 --> 00:04:15,988 By grandma or by mom. 116 00:04:15,990 --> 00:04:17,923 Came in one day, I was just inspired. 117 00:04:17,925 --> 00:04:19,224 - Was it like a late night inspiration? - It was 118 00:04:19,226 --> 00:04:20,525 a late, very late night inspiration. 119 00:04:20,527 --> 00:04:22,127 - And we were very hungry. - It happens in kitchens. 120 00:04:22,129 --> 00:04:23,695 So, we make the sauce. 121 00:04:23,697 --> 00:04:25,264 - Yes, we're gonna make the sauce right now. - Let's make the sauce. 122 00:04:25,266 --> 00:04:26,965 It's a simple sauce, but we'll use, 123 00:04:26,967 --> 00:04:29,067 you know, very good ingredients. 124 00:04:29,069 --> 00:04:30,369 [Casey] We start by adding 125 00:04:30,371 --> 00:04:32,337 extra virgin olive oil to a pot 126 00:04:32,339 --> 00:04:34,773 with some chopped garlic and onion. 127 00:04:34,775 --> 00:04:36,275 [Robert DiSanto] San Marzano tomatoes. 128 00:04:36,277 --> 00:04:39,144 These are definitely the best tomatoes in the world. 129 00:04:39,146 --> 00:04:41,213 [Casey] 'Cause they're sweet in flavor and they're low in acidity 130 00:04:41,215 --> 00:04:43,148 and perfect for making sauce 131 00:04:43,150 --> 00:04:45,150 - or gravy, depending on where you grew up. - Correct. 132 00:04:45,152 --> 00:04:46,418 Sauce is definitely the way to go. 133 00:04:46,420 --> 00:04:47,919 We're gonna go with sauce today. 134 00:04:47,921 --> 00:04:50,589 [Casey] A good dash of salt, pepper and oregano, 135 00:04:50,591 --> 00:04:53,091 and the sauce is ready for simmering. 136 00:04:53,093 --> 00:04:55,694 This is about almost two pounds. 137 00:04:55,696 --> 00:04:58,463 [Casey] 24 ounces for one chicken parm pizza. 138 00:04:58,465 --> 00:05:01,400 Yes, it's just seasoned with our special blend. 139 00:05:01,402 --> 00:05:04,102 [Casey] Rob and I shaped the seasoned ground chicken 140 00:05:04,104 --> 00:05:06,538 and roll it out just like pizza dough. 141 00:05:07,173 --> 00:05:09,141 - There we go. - This now gets 142 00:05:09,143 --> 00:05:11,276 - put in the freezer for a few hours. - Okay. 143 00:05:11,278 --> 00:05:12,411 - And-- - It's sagging a little bit. 144 00:05:12,413 --> 00:05:13,478 [Robert] Yeah, that's okay. 145 00:05:13,480 --> 00:05:15,914 - These are all fixable problems. - Phew. 146 00:05:15,916 --> 00:05:17,949 You got a little lipo, a lipo for that. 147 00:05:18,418 --> 00:05:19,918 First we freeze, 148 00:05:19,920 --> 00:05:21,286 then we dredge 149 00:05:21,288 --> 00:05:22,988 adding a coat of panko. 150 00:05:23,956 --> 00:05:25,090 And finally, 151 00:05:25,258 --> 00:05:26,525 we fry. 152 00:05:26,527 --> 00:05:27,693 [Robert] It's like-- 153 00:05:27,695 --> 00:05:29,294 It's like wrestling tuna. 154 00:05:30,096 --> 00:05:32,164 [Casey] Whoa! 155 00:05:32,166 --> 00:05:34,333 That's great. I wanna take a little bite, but we'll wait. 156 00:05:34,335 --> 00:05:35,534 I'll wait. 157 00:05:35,536 --> 00:05:37,703 Now, it's just time to sauce and the cheese. 158 00:05:37,705 --> 00:05:39,271 - Let's get sauced. - Let's go. 159 00:05:39,972 --> 00:05:41,473 What the hell I do with this? 160 00:05:41,475 --> 00:05:43,575 So, we just layer on the sauce 161 00:05:43,577 --> 00:05:46,111 with parmesan Reggiano, mozzarell. 162 00:05:46,113 --> 00:05:47,279 A little bit. 163 00:05:47,281 --> 00:05:49,114 [Robert] I mean, more better is better, obviously. 164 00:05:49,116 --> 00:05:50,215 [Casey] More better is better. 165 00:05:50,217 --> 00:05:52,718 And then hit it with the heat. 166 00:05:54,454 --> 00:05:56,421 [Robert] It's ready to come out. 167 00:05:56,423 --> 00:05:58,924 [Casey] Slice it just like a pizza 168 00:05:58,926 --> 00:06:01,093 and top it with fresh basil. 169 00:06:01,961 --> 00:06:03,929 Oh, look at the stretch. 170 00:06:03,931 --> 00:06:05,263 Oh, my God. 171 00:06:06,065 --> 00:06:07,132 You kidding me? 172 00:06:10,036 --> 00:06:11,336 So good. 173 00:06:11,338 --> 00:06:13,238 The panko's holding in all the flavor, 174 00:06:13,240 --> 00:06:15,407 the chicken is really tender and juicy 175 00:06:15,409 --> 00:06:17,075 and the cheese kind of melts beautifully 176 00:06:17,077 --> 00:06:20,078 over the San Marzano, the marinara. 177 00:06:20,080 --> 00:06:23,014 I think, the greatest way to eat chicken parm is with your hands. 178 00:06:23,016 --> 00:06:25,450 - How do you not eat this every day for lunch? - [Robert] I do. 179 00:06:25,452 --> 00:06:27,119 What do you mean how, how I don't? 180 00:06:30,289 --> 00:06:32,491 Nobel Kitchen has a piece of my heart, 181 00:06:32,493 --> 00:06:35,460 but a belly busting dessert lies ahead. 182 00:06:35,462 --> 00:06:37,295 Casey's doing pretty good. 183 00:06:37,297 --> 00:06:39,164 Let's just hope he keeps up that pace. 184 00:06:39,166 --> 00:06:40,365 Can't feel my teeth. 185 00:06:41,067 --> 00:06:42,267 Ahh! 186 00:06:42,269 --> 00:06:45,170 Kitchen sink, you're getting creamed. 187 00:06:46,372 --> 00:06:47,539 Yeah, come on. 188 00:06:50,143 --> 00:06:51,510 [bell dings] 189 00:06:57,316 --> 00:06:59,017 I'm on Long Island 190 00:06:59,019 --> 00:07:01,353 awaiting my dive into the deep end 191 00:07:01,355 --> 00:07:03,889 of an unstoppable sundae. 192 00:07:03,891 --> 00:07:06,491 But before I get the inside scoop, 193 00:07:06,493 --> 00:07:10,228 my taste buds have a very pressing obligation. 194 00:07:11,230 --> 00:07:13,765 This is Long Island's Press 195, 195 00:07:13,767 --> 00:07:14,966 a deli wonderland 196 00:07:14,968 --> 00:07:17,836 that'll make all your sandwich dreams come true. 197 00:07:17,838 --> 00:07:20,705 While there are over 50 combinations to choose from, 198 00:07:20,707 --> 00:07:22,941 I'm here for the legendary Jewish pairing 199 00:07:22,943 --> 00:07:25,010 that'll have you scream "Oy vey", 200 00:07:25,445 --> 00:07:26,478 in a good way. 201 00:07:29,415 --> 00:07:31,516 Right in the heart of Rockville Center, 202 00:07:31,518 --> 00:07:33,685 hungry locals who want a break from 203 00:07:33,687 --> 00:07:35,687 the Long Island daily usual, 204 00:07:35,689 --> 00:07:39,991 head here for a hot of the press sandwich experience. 205 00:07:39,993 --> 00:07:41,293 How much can you press? 206 00:07:42,862 --> 00:07:45,397 So there's over 50 combinations of sandwiches on this menu. 207 00:07:45,399 --> 00:07:47,232 So how do you even start? How do you even choose? 208 00:07:47,234 --> 00:07:49,100 [man] You start at the first one 209 00:07:49,102 --> 00:07:51,536 and you just work your way down the list. 210 00:07:51,538 --> 00:07:53,939 [Casey] With unique flavor combinations like 211 00:07:53,941 --> 00:07:55,674 maple basil pesto... 212 00:07:55,676 --> 00:07:58,009 - The maple gives it like a sweetness... - Sure. 213 00:07:58,011 --> 00:07:59,945 that you wouldn't expect in a sandwich. 214 00:07:59,947 --> 00:08:03,148 [Casey] And spicy Mojo Pazuzu pork. 215 00:08:03,150 --> 00:08:05,150 It's like the greatest 216 00:08:05,152 --> 00:08:07,252 Cuban ever. 217 00:08:07,254 --> 00:08:10,255 [Casey] It's a panini lover's paradise, 218 00:08:10,257 --> 00:08:12,424 but I'm here to witness their famous 219 00:08:12,426 --> 00:08:13,959 brisket knish. 220 00:08:13,961 --> 00:08:16,928 Two classic Jewish delicacies 221 00:08:16,930 --> 00:08:19,197 pressed together with smoked gouda cheese 222 00:08:19,199 --> 00:08:21,433 and a caramelized onion gravy. 223 00:08:22,235 --> 00:08:24,035 Knish is like mashed potatoes in a shell. 224 00:08:24,037 --> 00:08:25,203 - [Casey] Right? - [man] It's amazing. 225 00:08:25,205 --> 00:08:26,705 [Casey] And then you put it in a panini. 226 00:08:26,707 --> 00:08:28,106 - [man] It's smart food. - It's smart food. 227 00:08:28,108 --> 00:08:29,841 It's smart food. 228 00:08:29,843 --> 00:08:32,277 [man] When they came out with this, I ran right over. 229 00:08:32,279 --> 00:08:34,980 - If the brisket my mother attempted to make... - Sure. 230 00:08:34,982 --> 00:08:37,148 and the knishes that I never had in the house 231 00:08:37,150 --> 00:08:39,985 were to come one place, I'd still live at home. 232 00:08:39,987 --> 00:08:41,753 [Casey] I head down to the kitchen 233 00:08:41,755 --> 00:08:45,023 to meet the sandwich king himself. 234 00:08:45,025 --> 00:08:47,025 - Hey, Brian, how you doing, man? - Hey, what's up, man? 235 00:08:47,027 --> 00:08:48,426 - How's it going? - I'm doing good. 236 00:08:48,428 --> 00:08:50,095 Looks like you're doing really good. 237 00:08:50,097 --> 00:08:51,496 Tell me how this place all started 238 00:08:51,498 --> 00:08:52,797 because it's a busy place. 239 00:08:52,799 --> 00:08:54,766 I had attended a friend's wedding in Italy, 240 00:08:54,768 --> 00:08:57,802 and at 4:00 a.m. after many, many drinks, 241 00:08:57,804 --> 00:09:00,338 - we discovered the panino stands. - Sure. 242 00:09:00,340 --> 00:09:02,207 We went through every single sandwich in three days 243 00:09:02,209 --> 00:09:04,242 and said, this is what I wanna do. 244 00:09:04,244 --> 00:09:06,144 - And then you brought that back here. - I brought that dream 245 00:09:06,146 --> 00:09:07,279 and those memories back, 246 00:09:07,281 --> 00:09:08,813 including this brisket right here. 247 00:09:08,815 --> 00:09:11,049 This actually is my great grandmother's recipe 248 00:09:11,051 --> 00:09:14,686 and more than likely, probably her grandmother's recipe. 249 00:09:14,688 --> 00:09:17,522 [Casey] We start by coating the brisket in vinegar, 250 00:09:17,524 --> 00:09:20,659 a flavorful technique to help tenderize the meat. 251 00:09:21,127 --> 00:09:22,327 Yeah. 252 00:09:23,362 --> 00:09:24,930 - All right. - They don't get any lighter, 253 00:09:24,932 --> 00:09:27,432 - do they after we're done? - No, this is actually cut in half. 254 00:09:27,434 --> 00:09:29,901 [Casey] We season both sides with salt, 255 00:09:29,903 --> 00:09:31,169 pepper and garlic powder. 256 00:09:31,171 --> 00:09:32,904 Just throw it on my shoulder. 257 00:09:32,906 --> 00:09:35,006 - Where are we going over there? - We're going over here. 258 00:09:35,008 --> 00:09:36,608 All right, you guys ready? Come on. 259 00:09:37,743 --> 00:09:39,344 Like this. 260 00:09:39,346 --> 00:09:42,414 And sear it whole in Brian's ginormous pot? 261 00:09:43,182 --> 00:09:45,483 So, basically sealing in all the flavor. 262 00:09:45,485 --> 00:09:48,687 [Brian] Season, sear, braise and wait. 263 00:09:48,689 --> 00:09:49,955 - SSBW. - It's perfect. 264 00:09:49,957 --> 00:09:51,556 Season, sear, braise, wait. 265 00:09:53,392 --> 00:09:55,060 [Brian] What's emanating right here 266 00:09:55,062 --> 00:09:56,528 - is childhood for me. - Right. 267 00:09:56,530 --> 00:09:57,862 You can smell this down the block 268 00:09:57,864 --> 00:09:59,130 when my mom was making it. 269 00:09:59,799 --> 00:10:00,899 [Casey] With great strength, 270 00:10:00,901 --> 00:10:03,902 we transfer the brisket to a bed of onions 271 00:10:03,904 --> 00:10:06,071 and add in the leftover brown 272 00:10:06,073 --> 00:10:07,439 bits and juices. 273 00:10:07,441 --> 00:10:11,176 Lastly, the family recipe calls for garlic and ketchup 274 00:10:11,178 --> 00:10:13,111 since a tomato base is essential for 275 00:10:13,113 --> 00:10:14,713 traditional Jewish brisket. 276 00:10:14,715 --> 00:10:16,448 Plus apricot jelly for 277 00:10:16,450 --> 00:10:18,450 a sweet and sour punch. 278 00:10:18,452 --> 00:10:20,018 [Brain] We're all set to cover it 279 00:10:20,020 --> 00:10:21,953 and go slow and low. 280 00:10:21,955 --> 00:10:23,688 [Casey] Brisket generally is a tender cut of meat. 281 00:10:23,690 --> 00:10:26,157 - Yeah. - It's best cooked low and slow. 282 00:10:27,126 --> 00:10:30,261 [Casey] After six hours at 250. 283 00:10:30,263 --> 00:10:31,463 - Whoo! - Look at this. 284 00:10:31,964 --> 00:10:33,064 Whoa! 285 00:10:33,432 --> 00:10:35,200 Back it up. Beep, beep. 286 00:10:36,135 --> 00:10:38,069 - Oh, my God! - Look at that beautiful piece. 287 00:10:38,437 --> 00:10:39,938 [Casey] We shred the meat 288 00:10:39,940 --> 00:10:42,874 and we're ready for our knish. 289 00:10:42,876 --> 00:10:45,543 [Brain] This is the famous knish, a New York tradition. 290 00:10:45,545 --> 00:10:47,979 Basically, a flaky Jewish pastry 291 00:10:47,981 --> 00:10:49,314 that's stuffed with 292 00:10:49,316 --> 00:10:50,815 potato and onion. 293 00:10:50,817 --> 00:10:52,217 We'll cut it in half. We're gonna grill it 294 00:10:52,219 --> 00:10:53,485 and make a sandwich out of this. 295 00:10:54,286 --> 00:10:56,454 [Casey] But first, we add smoked gouda 296 00:10:56,456 --> 00:10:58,256 and caramelized onion gravy 297 00:10:58,258 --> 00:11:00,625 contrived from the leftover juices. 298 00:11:03,029 --> 00:11:03,995 This is ridiculous. 299 00:11:09,201 --> 00:11:11,903 The knish is so crispy and flaky, 300 00:11:11,905 --> 00:11:13,338 and it holds everything together 301 00:11:13,340 --> 00:11:15,306 and then the potato on the inside, the mash, 302 00:11:15,308 --> 00:11:17,509 it's so creamy, it reminds me 303 00:11:17,511 --> 00:11:19,711 of that Thanksgiving sandwich that you have 304 00:11:19,713 --> 00:11:21,212 the next day, right? 305 00:11:21,214 --> 00:11:24,149 That caramelized onion with a sweet from the marmalade. 306 00:11:24,151 --> 00:11:26,317 Dude, this is so good. 307 00:11:27,253 --> 00:11:28,586 - Well, thank you. - Cheers to you. 308 00:11:29,088 --> 00:11:30,221 Ahh! 309 00:11:32,992 --> 00:11:34,125 This knish is delish, 310 00:11:34,127 --> 00:11:36,995 but I got a five pound plus sundae ahead. 311 00:11:36,997 --> 00:11:39,264 [people chanting] Eat the sink! Eat the sink! 312 00:11:39,266 --> 00:11:40,999 These don't work what's going on? 313 00:11:41,934 --> 00:11:43,201 Kitchen Sink Challenge, 314 00:11:43,203 --> 00:11:45,070 it's sink or swim. 315 00:11:47,673 --> 00:11:48,973 You're gonna sink. 316 00:11:50,142 --> 00:11:51,609 [bell dings] 317 00:11:56,949 --> 00:11:58,116 I'm at Krisch's on Long Island 318 00:11:58,118 --> 00:12:00,418 to take on the Kitchen Sink Challenge. 319 00:12:00,420 --> 00:12:02,687 If I join the 1% that have finished 320 00:12:02,689 --> 00:12:04,856 this ice cream avalanche in an hour, 321 00:12:04,858 --> 00:12:07,258 I get a free T and my face on the wall of fame. 322 00:12:07,960 --> 00:12:09,527 This is gonna be epic 323 00:12:10,362 --> 00:12:11,463 with a cherry on top. 324 00:12:13,365 --> 00:12:15,166 This century old parlor 325 00:12:15,168 --> 00:12:18,870 is the official meeting and eating spot of Massapequa, 326 00:12:18,872 --> 00:12:20,905 maintaining its retro digs 327 00:12:20,907 --> 00:12:22,207 and true love 328 00:12:22,209 --> 00:12:25,343 for premium homemade ice cream specialties. 329 00:12:25,345 --> 00:12:27,812 Like the black forest sundae 330 00:12:27,814 --> 00:12:30,882 and the birthday cake surprise. 331 00:12:30,884 --> 00:12:32,917 You ever eat ice cream anywhere else but here? 332 00:12:32,919 --> 00:12:34,786 No, you can't cheat on Krisch's. 333 00:12:34,788 --> 00:12:38,189 [Casey] But I'm not here for a Sunday funday. 334 00:12:38,191 --> 00:12:41,659 I'm here for the infamous Kitchen Sink Challenge. 335 00:12:41,661 --> 00:12:43,895 Ten giant scoops of ice cream 336 00:12:43,897 --> 00:12:45,830 with three toppings of choice, 337 00:12:45,832 --> 00:12:48,666 two bananas, a mountain of whipped cream, 338 00:12:48,668 --> 00:12:51,436 a waffle, so many sprinkles 339 00:12:51,438 --> 00:12:52,971 and of course, 340 00:12:53,272 --> 00:12:55,039 cherries on top. 341 00:12:58,677 --> 00:13:00,178 How deep a sink are we talking? 342 00:13:00,180 --> 00:13:02,213 Spare bathroom in the side of the house kitchen sink, 343 00:13:02,215 --> 00:13:03,414 a little baby sink? 344 00:13:03,416 --> 00:13:05,383 -[Francisco] No, it's a huge sink. -[Casey] Okay. 345 00:13:05,385 --> 00:13:07,452 I will suggest you go with something light 346 00:13:07,454 --> 00:13:10,255 - and something here that has the same flavors. - [Casey] Yeah. 347 00:13:10,257 --> 00:13:11,689 Don't mix too many flavors. 348 00:13:11,691 --> 00:13:13,324 - 'Cause it gets weird, right? - It gets weird. 349 00:13:13,326 --> 00:13:15,393 You shouldn't do anything with like chunks in it. 350 00:13:15,395 --> 00:13:16,661 You should save your chews 351 00:13:16,663 --> 00:13:18,496 for the cherries and the waffles. 352 00:13:18,498 --> 00:13:20,198 [Matthew] This is a normal scoop. 353 00:13:20,933 --> 00:13:23,234 This is the scoop you're getting. 354 00:13:23,236 --> 00:13:25,336 Just know that you're not just doing it for you. 355 00:13:25,338 --> 00:13:27,705 I need some revenge, attack 356 00:13:27,707 --> 00:13:30,041 the kitchen sink as if your life depends on it. 357 00:13:30,242 --> 00:13:31,376 All right? 358 00:13:31,378 --> 00:13:32,844 [Casey] No pressure at all. 359 00:13:32,846 --> 00:13:34,279 I sneak behind the counter 360 00:13:34,281 --> 00:13:35,914 to meet my maker. 361 00:13:35,916 --> 00:13:37,916 Ice cream maker. 362 00:13:37,918 --> 00:13:39,951 - Hey, Paul, how you doing, man? - Hey, what's happening? 363 00:13:39,953 --> 00:13:41,553 So, the challenge the Kitchen Sink, 364 00:13:41,555 --> 00:13:43,121 is it actually a kitchen sink? 365 00:13:43,123 --> 00:13:44,255 Yes, it's right here. 366 00:13:44,257 --> 00:13:45,423 Oh. 367 00:13:45,425 --> 00:13:47,258 I really thought that was the actual kitchen sink that 368 00:13:47,260 --> 00:13:48,693 - you clean your hands in. - Yup. 369 00:13:48,695 --> 00:13:51,162 We've had four people do it out of thousands. 370 00:13:51,164 --> 00:13:53,398 -[Casey] 1% has succeeded. -[Paul Lund] Has succeeded. Yes, sir. 371 00:13:53,400 --> 00:13:54,766 Those numbers are terrible. 372 00:13:54,768 --> 00:13:56,634 - Yeah, your chances aren't so good. - [Casey] Really? 373 00:13:56,636 --> 00:13:58,736 Well, first, we'll start with making the ice cream. 374 00:13:58,738 --> 00:14:02,273 [Casey] Rocky Road is one of Krisch's most popular flavors. 375 00:14:02,275 --> 00:14:05,710 So, I head upstairs to see this classic in action. 376 00:14:05,712 --> 00:14:07,478 We have two bags of cream five gallons, 377 00:14:07,480 --> 00:14:09,280 14% and 16%. 378 00:14:09,282 --> 00:14:10,915 So, that's like high milk fat. 379 00:14:10,917 --> 00:14:12,083 Very, very high milk fat. 380 00:14:12,085 --> 00:14:14,686 So, in order for ice cream to be called 381 00:14:14,688 --> 00:14:15,887 ice cream by law, 382 00:14:15,889 --> 00:14:18,823 it has to have at least a minimum of 10% milk fat. 383 00:14:18,825 --> 00:14:21,492 This is as fat and as good as it gets. 384 00:14:21,494 --> 00:14:24,262 We add in sugar, then Dutch cocoa, 385 00:14:24,264 --> 00:14:26,397 which has neutralized acidity 386 00:14:26,399 --> 00:14:29,200 for a smooth and intense chocolate flavor. 387 00:14:29,202 --> 00:14:30,702 This is like really good pudding. 388 00:14:32,171 --> 00:14:35,073 We dump our chocolate mixture into the machine, 389 00:14:35,075 --> 00:14:36,708 set it to super premium 390 00:14:36,710 --> 00:14:40,044 and let it churn baby churn. 391 00:14:40,212 --> 00:14:41,880 I rock this road 392 00:14:41,882 --> 00:14:45,016 by adding in two hefty layers of peanuts, 393 00:14:45,018 --> 00:14:47,051 marshmallows, and chocolate. 394 00:14:48,988 --> 00:14:51,422 My God, there's no way I'm putting this in the challenge. 395 00:14:51,424 --> 00:14:53,224 This is so good. 396 00:14:53,226 --> 00:14:54,325 This'll put me down. 397 00:14:54,327 --> 00:14:55,560 Take this away from me. 398 00:14:56,795 --> 00:14:59,964 It's time to construct the kitchen sink. 399 00:14:59,966 --> 00:15:02,901 First, I carefully choose my flavors. 400 00:15:02,903 --> 00:15:04,302 So, do you wanna do the rocky road? 401 00:15:04,304 --> 00:15:06,271 I'm just gonna go with the orange sherbet 402 00:15:06,273 --> 00:15:07,872 and the black raspberry. 403 00:15:07,874 --> 00:15:09,173 - Let's do tropical. - Okay. 404 00:15:09,175 --> 00:15:10,942 - I wanna keep it tropical, look at me... - No problem. 405 00:15:10,944 --> 00:15:12,911 just walked off the beach. 406 00:15:12,913 --> 00:15:16,114 Using Paul's sinister three pull method. 407 00:15:18,250 --> 00:15:20,118 - That's one scoop, right there. - That's a single scoop. 408 00:15:20,120 --> 00:15:21,686 - Okay. - Don't be scared. 409 00:15:21,688 --> 00:15:22,987 - I'm not scared. - You'll be all right. 410 00:15:22,989 --> 00:15:25,290 I'm not scared! I'm not scared, Paul! 411 00:15:25,292 --> 00:15:28,526 We filled a sink with 10 triple side scoops, 412 00:15:28,528 --> 00:15:30,128 two sliced bananas, 413 00:15:30,130 --> 00:15:32,230 a waffle fresh whipped cream, 414 00:15:32,232 --> 00:15:33,998 a pile of sprinkles 415 00:15:34,000 --> 00:15:36,701 and the cherries on top. 416 00:15:36,703 --> 00:15:38,937 Lastly, I stay on tropical theme 417 00:15:38,939 --> 00:15:42,573 with coconut, a raspberry and red currant Melba sauce 418 00:15:42,575 --> 00:15:46,244 and add hot fudge to help melt the ice cream down. 419 00:15:46,246 --> 00:15:48,613 It's time to get lit. 420 00:15:52,217 --> 00:15:53,184 Yep. 421 00:15:53,186 --> 00:15:56,354 [all cheering] 422 00:16:01,460 --> 00:16:03,928 Casey, many men have tried, 423 00:16:03,930 --> 00:16:05,263 few have succeeded. 424 00:16:05,265 --> 00:16:07,398 You have one hour to complete this challenge 425 00:16:07,400 --> 00:16:08,933 or you owe me 50 bucks. 426 00:16:08,935 --> 00:16:11,836 [all] Five, four, three, two, one. 427 00:16:11,838 --> 00:16:14,305 [all cheering] 428 00:16:14,307 --> 00:16:17,208 Go, Casey, go! Go, Casey, go! 429 00:16:17,210 --> 00:16:20,144 [Casey] This super premium ice cream is delicious, 430 00:16:20,146 --> 00:16:22,947 but its heaviness strikes super hard. 431 00:16:22,949 --> 00:16:25,116 I'll have to keep a fast pace 432 00:16:25,118 --> 00:16:27,418 to avoid hitting a major wall. 433 00:16:27,420 --> 00:16:30,822 Go, Casey, go! Go, Casey, go! 434 00:16:30,824 --> 00:16:32,423 [Casey] But not too fast, 435 00:16:32,425 --> 00:16:35,994 it's a delicate brain freeze balancing act. 436 00:16:35,996 --> 00:16:37,195 Think Casey is doing pretty good. 437 00:16:37,197 --> 00:16:39,063 He's going at it right now. 438 00:16:39,065 --> 00:16:40,631 Let's just hope he keeps up that pace. 439 00:16:41,400 --> 00:16:42,400 [Casey] Speed, 440 00:16:42,402 --> 00:16:43,968 an uneasy feat 441 00:16:43,970 --> 00:16:45,403 when challenged with chill. 442 00:16:48,040 --> 00:16:49,273 Can't feel my teeth. 443 00:16:49,675 --> 00:16:50,942 Ahh! 444 00:16:50,944 --> 00:16:53,277 Casey! Casey! Casey! Casey! 445 00:16:53,279 --> 00:16:54,779 [Casey] I go for the waffle 446 00:16:54,781 --> 00:16:57,982 to help offset the cold and make some room. 447 00:16:57,984 --> 00:17:01,919 Finish that waffle! Finish that waffle! Finish that waffle! 448 00:17:01,921 --> 00:17:03,488 [Casey] But after pushing through, 449 00:17:03,490 --> 00:17:06,124 I'm left with a dreaded carb coma 450 00:17:06,126 --> 00:17:08,059 and a load of ice cream 451 00:17:08,061 --> 00:17:10,895 staring right back at me. 452 00:17:10,897 --> 00:17:14,165 Will this decadent dessert be my downfall? 453 00:17:23,575 --> 00:17:24,942 Ahh! 454 00:17:24,944 --> 00:17:28,913 Man versus Food! Man versus Food! Man versus Food! 455 00:17:28,915 --> 00:17:32,183 [Casey] I'm on Long Island at Krisch's Ice Cream Parlor, 456 00:17:32,185 --> 00:17:34,252 facing the five and a half pound 457 00:17:34,254 --> 00:17:35,953 Kitchen Sink Challenge. 458 00:17:35,955 --> 00:17:37,355 But I'm struggling to make room 459 00:17:37,357 --> 00:17:39,390 at the Hotel Casey. 460 00:17:39,392 --> 00:17:43,528 No vacancies! No vacancies! 461 00:17:43,530 --> 00:17:45,730 I'm halfway there. 462 00:17:45,732 --> 00:17:48,866 Halfway! Halfway! Halfway! Halfway! 463 00:17:48,868 --> 00:17:51,069 He started with the waffle, which is a strong start. 464 00:17:51,071 --> 00:17:52,303 He went right in 465 00:17:52,305 --> 00:17:54,238 and he got halfway through really quickly 466 00:17:54,240 --> 00:17:56,340 and he's doing awesome. 467 00:17:56,342 --> 00:17:59,210 [Casey] And this sundae is turning to soup. 468 00:18:00,479 --> 00:18:02,680 Eat that sink! Eat that sink! 469 00:18:02,682 --> 00:18:04,549 Eat that sink! 470 00:18:04,551 --> 00:18:06,617 [Casey] These don't work, what's going on? 471 00:18:07,386 --> 00:18:08,986 This sink won't drain 472 00:18:08,988 --> 00:18:12,023 and I'm starting to feel the effects. 473 00:18:12,025 --> 00:18:16,227 Man versus Food! Man versus Food! Man versus Food! 474 00:18:16,229 --> 00:18:18,162 It's a lot, the cold, the brain freeze. 475 00:18:18,164 --> 00:18:22,633 [Casey] But after many a challenge of facing the freeze head on, 476 00:18:24,036 --> 00:18:26,404 well, I've learned a thing or two. 477 00:18:26,406 --> 00:18:29,574 So, I'm bringing the heat. 478 00:18:30,142 --> 00:18:31,209 Hot water. 479 00:18:31,777 --> 00:18:34,946 [all cheering] 480 00:18:35,948 --> 00:18:37,949 [Casey] No headache, no problem. 481 00:18:45,124 --> 00:18:47,859 You can do it. Come on, Casey. 482 00:18:47,861 --> 00:18:49,393 [Casey] But it still feels like 483 00:18:49,395 --> 00:18:50,962 there is no end in sight. 484 00:18:52,931 --> 00:18:55,399 Long Island! Long Island! Long Island! 485 00:18:55,401 --> 00:18:57,668 [Casey] With Long Island love behind me, 486 00:18:57,670 --> 00:19:01,405 I take my spoon and dig even deeper. 487 00:19:01,407 --> 00:19:03,074 I just wanna see him get through it, 488 00:19:03,076 --> 00:19:04,175 I couldn't do it yesterday, 489 00:19:04,177 --> 00:19:06,043 but he's not looking that good right now. 490 00:19:06,045 --> 00:19:08,713 He's just gotta finish the ice cream, and he's done. 491 00:19:08,715 --> 00:19:11,015 [Casey] But my time is running out. 492 00:19:11,017 --> 00:19:14,085 I dig as much as I can until... 493 00:19:19,224 --> 00:19:22,093 I am forced to accept defeat. 494 00:19:22,095 --> 00:19:26,364 The vicious kitchen sink has taken yet another prisoner. 495 00:19:27,966 --> 00:19:29,133 Guys, I hate to say it, 496 00:19:29,135 --> 00:19:31,302 but unfortunately, 497 00:19:32,171 --> 00:19:34,172 in a battle of Man versus Food, 498 00:19:34,973 --> 00:19:36,707 food has won. 499 00:19:36,709 --> 00:19:38,509 [all] Aw! 500 00:19:38,511 --> 00:19:40,077 [Casey] It happens, it happens. 501 00:19:40,079 --> 00:19:41,312 We still love you. 502 00:19:41,314 --> 00:19:42,947 - You can have it. - I get a T-shirt. 503 00:19:42,949 --> 00:19:44,081 You've earned it, brother. 504 00:19:44,083 --> 00:19:45,883 - Fifty bucks? - Fifty bucks. 505 00:19:45,885 --> 00:19:48,219 Thank you. And I love you, Long Island! 506 00:19:48,221 --> 00:19:51,289 [all cheering] 507 00:19:52,357 --> 00:19:53,691 Whoo! 508 00:19:54,293 --> 00:19:55,459 Sick.