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[people chanting] Man
versus Food! Man versus Food!
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I'm on New York's Long Island
at Krisch's Restaurant
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to take down
the Kitchen Sink Challenge.
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00:00:10,211 --> 00:00:11,877
How deep a sink we talking?
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Thinking of
a little baby sink or--
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No, it's a huge sink.
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[Matthew]
This is a normal scoop.
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This is the scoop
you're getting.
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[Casey] If I finish this
five-pound plus
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colossal ice cream sundae,
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I get a free T-shirt
and my photo
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on the wall of fame.
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What are the odds?
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We've had four people do it
out of thousands.
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[Casey] Those numbers are
terrible.
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Yeah, your chances
aren't so good.
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You can do it!
Come on, Casey.
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[Casey] Kitchen sink,
you're getting sunk.
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[crowd cheering]
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[Casey] For years,
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food's army has grown unchecked.
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Oh, my God.
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Bigger.
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Wow!
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Spicier.
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Bolder.
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What is that?
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But a hero rises.
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It's tremendous.
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Ready to taste
the nation's most epic eats.
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Uh.
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I'm Casey Webb.
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Yes.
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Holding the banner of men
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and armed
with years of experience
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in the restaurant industry.
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[crowd cheering]
Casey! Casey!
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[Casey] I go into battle.
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Bring out the steak.
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Food, your days are numbered.
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It's gonna be a wild ride.
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The mighty Casey
has a taste for victory.
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This is Man v. Food.
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[seagulls cawing]
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My foodie feast brings me
to New York's Long Island
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for a beastly chicken parm
pizza,
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a brisket sandy beyond bread
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and a sundae that's trying to
freeze me up.
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Long Island,
It's time to seize the day.
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Get it?
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"Seas."
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Long Island lies
just east of New York City,
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an escape from
the bustling boroughs
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with around
1,600 miles of shoreline,
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truly making it a long island.
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From exquisite entrees
to heavenly handhelds,
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a hungry islander cannot fail at
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finding good food
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and my first stop is
definitely a crowd pleaser.
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This is Oceanside,
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an Italian-American oasis
on Long Island
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that has no shortage
of great Italian eats.
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But here at Noble Kitchen,
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they're staying
a step above the rest
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by serving up all the classics
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in the most jaw-dropping
of ways.
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[Casey] A quarter of Long
Islanders claim Italian ancestry,
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so they know a true taste
of Italy
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can live local
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and why fly
to the homeland and back
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when Noble is just
a train ride away
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with home cooking
better than your nonna's.
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When people come in
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from out of town,
where do you go?
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- We come here.
- Yeah, we come here.
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When you avoid your family
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and say you got to do... you have
other things to do, where do you come?
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- We come here. We come here.
- We come here.
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From the cacio e pepe...
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- Say it with your hand, both hands.
- Cacio e pepe.
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[Casey] Cacio e pepe.
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It's like Tuscany on a plate.
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to then gnocchi al forno
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with smoked mozzarell.
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-The gnocchi is very pillow-y. So...
-Yeah.
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As it should be, right?
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[woman] Soft as pillow.
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[Casey] They've mastered
the tried and true classics.
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But for folks who wanna
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twist off the tradition,
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they get creative.
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Enter the chicken parm pizza.
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A colossal chicken cutlet
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sized and sliced
into pizza shape,
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smothered in marinara sauce
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and topped with melty mozzarell.
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No dough needed.
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[woman] No one makes this.
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You know, we go to
Little Italy often.
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She wants chicken parm,
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but I want pizza.
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So, I was like,
"Why don't we get both?
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Chicken parm pizza."
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- That's why we're married 23 years.
- Yeah.
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[Casey] I head to the kitchen
to earn
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a slice or two of my own.
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-Hey, Rob.
-How are you? How's it going?
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So, Rob, tell me
about Noble Kitchen.
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My parents are Italian
immigrants,
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but when I was ten years old,
we moved back to Italy.
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Ingredients are the number one
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proponent of making good food.
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It's chicken parm that
a lot of Italian Americans
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-grew up eating every
Sunday at home -Sure.
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By grandma or by mom.
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Came in one day,
I was just inspired.
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- Was it like a late night inspiration?
- It was
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a late, very late night
inspiration.
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- And we were very hungry.
- It happens in kitchens.
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So, we make the sauce.
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- Yes, we're gonna make the sauce right now.
- Let's make the sauce.
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It's a simple sauce,
but we'll use,
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you know, very good ingredients.
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[Casey] We start by adding
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extra virgin olive oil to a pot
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with some chopped
garlic and onion.
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[Robert DiSanto] San
Marzano tomatoes.
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These are definitely the
best tomatoes in the world.
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[Casey] 'Cause they're sweet
in flavor and they're low in acidity
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and perfect for making sauce
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- or gravy, depending on where you grew up.
- Correct.
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Sauce is definitely
the way to go.
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We're gonna go with sauce today.
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[Casey] A good dash of salt,
pepper and oregano,
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and the sauce is ready
for simmering.
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This is about almost two pounds.
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[Casey] 24 ounces for
one chicken parm pizza.
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Yes, it's just seasoned
with our special blend.
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[Casey] Rob and I shaped
the seasoned ground chicken
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and roll it out
just like pizza dough.
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- There we go.
- This now gets
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- put in the freezer for a few hours.
- Okay.
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- And--
- It's sagging a little bit.
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[Robert] Yeah, that's okay.
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- These are all fixable problems.
- Phew.
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You got a little lipo,
a lipo for that.
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First we freeze,
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then we dredge
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adding a coat of panko.
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And finally,
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we fry.
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[Robert] It's like--
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It's like wrestling tuna.
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[Casey] Whoa!
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That's great. I wanna take
a little bite, but we'll wait.
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I'll wait.
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Now, it's just time to sauce
and the cheese.
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- Let's get sauced.
- Let's go.
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What the hell I do with this?
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So, we just layer on the sauce
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with parmesan Reggiano,
mozzarell.
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A little bit.
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[Robert] I mean, more better
is better, obviously.
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[Casey] More better is better.
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And then hit it with the heat.
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[Robert] It's ready to come out.
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[Casey] Slice it
just like a pizza
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and top it with fresh basil.
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Oh, look at the stretch.
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Oh, my God.
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You kidding me?
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So good.
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The panko's holding in
all the flavor,
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the chicken is really
tender and juicy
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and the cheese kind of
melts beautifully
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over the San Marzano,
the marinara.
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I think, the greatest way to eat
chicken parm is with your hands.
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- How do you not eat this every day for lunch?
- [Robert] I do.
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What do you mean how,
how I don't?
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Nobel Kitchen has
a piece of my heart,
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but a belly busting dessert
lies ahead.
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Casey's doing pretty good.
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Let's just hope
he keeps up that pace.
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Can't feel my teeth.
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Ahh!
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Kitchen sink,
you're getting creamed.
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Yeah, come on.
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[bell dings]
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I'm on Long Island
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awaiting my dive
into the deep end
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of an unstoppable sundae.
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00:07:03,891 --> 00:07:06,491
But before I get
the inside scoop,
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my taste buds have
a very pressing obligation.
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This is Long Island's Press 195,
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a deli wonderland
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that'll make all your sandwich
dreams come true.
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While there are over 50
combinations to choose from,
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I'm here for the legendary
Jewish pairing
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that'll have you
scream "Oy vey",
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00:07:25,445 --> 00:07:26,478
in a good way.
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Right in the heart
of Rockville Center,
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hungry locals who want
a break from
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the Long Island daily usual,
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00:07:35,689 --> 00:07:39,991
head here for a hot of the
press sandwich experience.
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How much can you press?
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So there's over 50 combinations
of sandwiches on this menu.
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So how do you even start?
How do you even choose?
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[man] You start at the first one
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00:07:49,102 --> 00:07:51,536
and you just work your way
down the list.
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[Casey] With unique flavor
combinations like
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00:07:53,941 --> 00:07:55,674
maple basil pesto...
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00:07:55,676 --> 00:07:58,009
- The maple gives it like a sweetness...
- Sure.
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00:07:58,011 --> 00:07:59,945
that you wouldn't expect
in a sandwich.
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00:07:59,947 --> 00:08:03,148
[Casey] And spicy
Mojo Pazuzu pork.
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00:08:03,150 --> 00:08:05,150
It's like the greatest
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00:08:05,152 --> 00:08:07,252
Cuban ever.
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00:08:07,254 --> 00:08:10,255
[Casey] It's a panini lover's
paradise,
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00:08:10,257 --> 00:08:12,424
but I'm here to witness
their famous
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00:08:12,426 --> 00:08:13,959
brisket knish.
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00:08:13,961 --> 00:08:16,928
Two classic Jewish delicacies
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pressed together
with smoked gouda cheese
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00:08:19,199 --> 00:08:21,433
and a caramelized onion gravy.
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00:08:22,235 --> 00:08:24,035
Knish is like mashed potatoes
in a shell.
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00:08:24,037 --> 00:08:25,203
- [Casey] Right?
- [man] It's amazing.
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00:08:25,205 --> 00:08:26,705
[Casey] And then you put it
in a panini.
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00:08:26,707 --> 00:08:28,106
- [man] It's smart food.
- It's smart food.
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00:08:28,108 --> 00:08:29,841
It's smart food.
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00:08:29,843 --> 00:08:32,277
[man] When they came out
with this, I ran right over.
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00:08:32,279 --> 00:08:34,980
- If the brisket my mother attempted to make...
- Sure.
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00:08:34,982 --> 00:08:37,148
and the knishes that
I never had in the house
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00:08:37,150 --> 00:08:39,985
were to come one place,
I'd still live at home.
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00:08:39,987 --> 00:08:41,753
[Casey] I head
down to the kitchen
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00:08:41,755 --> 00:08:45,023
to meet the sandwich king
himself.
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00:08:45,025 --> 00:08:47,025
- Hey, Brian, how you doing, man?
- Hey, what's up, man?
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00:08:47,027 --> 00:08:48,426
- How's it going?
- I'm doing good.
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00:08:48,428 --> 00:08:50,095
Looks like
you're doing really good.
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00:08:50,097 --> 00:08:51,496
Tell me how this place
all started
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00:08:51,498 --> 00:08:52,797
because it's a busy place.
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00:08:52,799 --> 00:08:54,766
I had attended
a friend's wedding in Italy,
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00:08:54,768 --> 00:08:57,802
and at 4:00 a.m.
after many, many drinks,
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00:08:57,804 --> 00:09:00,338
- we discovered the panino stands.
- Sure.
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00:09:00,340 --> 00:09:02,207
We went through every single
sandwich in three days
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00:09:02,209 --> 00:09:04,242
and said, this is what
I wanna do.
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00:09:04,244 --> 00:09:06,144
- And then you brought that back here.
- I brought that dream
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00:09:06,146 --> 00:09:07,279
and those memories back,
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00:09:07,281 --> 00:09:08,813
including this brisket
right here.
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00:09:08,815 --> 00:09:11,049
This actually is
my great grandmother's recipe
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00:09:11,051 --> 00:09:14,686
and more than likely, probably
her grandmother's recipe.
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00:09:14,688 --> 00:09:17,522
[Casey] We start by coating
the brisket in vinegar,
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00:09:17,524 --> 00:09:20,659
a flavorful technique
to help tenderize the meat.
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00:09:21,127 --> 00:09:22,327
Yeah.
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00:09:23,362 --> 00:09:24,930
- All right.
- They don't get any lighter,
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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.