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Twelve angry shrimp!
Twelve angry shrimp!
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I'm at Peaches HotHouse
in Brooklyn, New York
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taking on the 12 angry
shrimp challenge.
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I had the extra hot shrimp
one time.
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Everywhere it hit,
it just stayed.
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It never leaves you.
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[Casey Webb] If I can finish 12 ghost
pepper-laced shrimp in 12 minutes,
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I get a T-shirt
and eternal glory.
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That is the smoked ghost pepper.
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Yeah, don't get it on your lips.
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And no crying. If you're
crying, you're disqualified.
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Casey! Casey! Casey!
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Come on, Casey. Let's do it!
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Beat it, you little shrimp.
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[cheering]
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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...
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Wow.
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spicier...
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Whoo!
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bolder.
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What is that?
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But a hero rises...
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This is tremendous.
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ready to taste the nation's
most epic eats.
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Uh...
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[cheering]
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I'm Casey Webb...
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Yes!
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holding the banner of man and
armed with years of experience
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in the restaurant industry...
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Casey! Casey!
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I go into battle.
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Bring on 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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Whoo!
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This is Man v. Food.
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My eating escapade takes me
across the bridge to Brooklyn, New York
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for a barbecue-meets-deli feast
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an Italian seafood staple,
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and a seriously spicy
shrimp challenge.
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Brooklyn may go hard,
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but so does my appetite.
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Across the bridge
from Manhattan,
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Brooklyn is New York City's
newest culinary hero.
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A hip, cutting edge dining
destination serving diverse cuisines,
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ranging from old-school Italian
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to Southern barbecue fusion.
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Brooklyn is the new kid
on the barbecue block
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and no joint proves that more
than Fette Sau.
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Here they're combining Texas
barbecue with a New York deli twist
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serving up the Empire State's
best smoked meats.
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When Brooklynites are looking
for Texas-style barbecue
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but also want the foods
that make New York famous,
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they know to pop over to the laidback
garage turned restaurant, Fette Sau.
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- What is that?
- That's pastrami.
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I could really taste the quality of
the meat compared to other places.
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[Casey] By combining locally
sourced ingredients and recipes
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with Southern barbecue
and heritage-bred meats,
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Fette Sau reinvents
the grill game.
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The flavor explodes.
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- It's like a rainbow of flavor.
- Yeah, yeah, yeah.
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[Casey] Chase the rainbow, guys.
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I'm here to try
a New York deli favorite,
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pastrami,
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but Fette Sau barbecue style.
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You see how thick that bark is?
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None of this puny little pastrami
you see at New York delis.
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[woman] No, this is thick-cut,
lots of bark, fat still on.
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Once you go big bark,
you can't go back, right?
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You're not gonna go
to a New York deli ever again.
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Size does matter.
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I head to the kitchen
to meet Joe
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and learn the secrets behind
his people-pleasing pastrami.
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- Joe.
- Hey, Casey. How are you?
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I'm doing great, man.
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Thank you for having me here.
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- A boy from Jersey, I understand. Just like me.
- Yep. That's right.
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So, we're doing barbecue
in Brooklyn.
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[Joe] Yeah, really wanted
to do a barbecue place,
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and at the time in New York,
there was very little barbecue.
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We took a little bit
out of central Texas barbecue
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and then we have a similar thing
in New York called delicatessen,
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and kind of married
the two things
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- to put it in the New York context, you know?
- [Casey] Yeah.
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[Joe] New York is such a great
venue for doing this type of stuff
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because we would get Koreans
from Queens who would come here
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and freak out
over the pork belly
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and old New Yorkers who loved
pastrami coming in
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and the old Italians from
the neighborhood coming in
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for the Italian sausage.
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So, it was just like
really tied in.
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You built a little empire
for yourself
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- and it's pretty great.
- Thanks, thanks.
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So, where do we start? We're gonna
start with we're gonna make our brisket,
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- so we're gonna do our brine?
- Yep.
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[Casey] Fette Sau's brine
components are salt, pink salt for curing,
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brown sugar,
whole garlic cloves,
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and honey infused
with pickling spice.
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- Bring 'em to a boil.
- Yeah.
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And then we have to let it cool.
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- Then you brine.
- [Joe] Yeah, you don't want to pour boiling water over it.
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[Casey] Yeah, otherwise you're
brine-cooking your meat.
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Try that at home once
and then...
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And then cool your brine
to actually brine your brisket.
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[Casey] Brining is as much about
the length of time you brine your meat
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as it is about the ingredients,
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and they don't rush
anything here at Fette Sau.
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It's gotta brine for a week.
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It's gotta sit in this
for a week.
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- Oh, I came here a little too early.
- You did.
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- Come back next week and we'll eat.
- Happily.
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[Casey] Once the brisket is
fully brined,
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we add a proprietary rub.
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So, this is our house rub
that goes on everything we do
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augmented with coriander
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because that's one of the
main components of pastrami.
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Traditional pastrami is just
coriander and black pepper.
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[Casey] We start
with brown sugar,
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espresso, salt,
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freshly ground black pepper,
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garlic powder, cinnamon,
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cumin, cayenne pepper,
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and finally...
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[Joe] Crushed coriander seeds.
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That's so great. Can I get
some of that to go home?
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- Of course.
- Really. Like, I wanna just bring some home.
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- Put some in your pocket?
- Yep. Put in my hand.
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[Joe] It's usually from the
husk of the coriander seed.
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[dreamy music playing]
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[Casey] We mix up
all the ingredients
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and then give the beautiful
brisket a relaxing rub.
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[Joe] So, you actually
really want to rub it in.
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Can't leave any naked spots.
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[Casey] For great barbecue,
you gotta cook it slow and low,
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so this brisket will cook at
220 degrees for 14 to 18 hours.
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A mere 17 hours later, our
brisket pastrami is finally ready
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to come out of the oven.
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- You're wrestling a badger.
- Oh, look at that.
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[laughing] Oh, my God.
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Look at that bark.
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I hope it doesn't have
any bite on there.
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[Joe] By the touch of it
you could tell that's done.
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[Casey] Because this isn't
the typical sandwich pastrami,
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Joe slices it a little thicker,
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pulling from the fatty center
of the brisket.
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He's like a mad scientist.
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[Casey] We assemble
a deli tray with bread,
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pickles, sauerkraut,
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and most importantly,
the perfect pastrami.
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I'm gonna go with my hands.
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[Casey] The bark has
so much flavor.
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You're getting all those nuances
of all the rub that we put in there,
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and the richness
of the espresso comes through.
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The coriander is just
that rich citrus pop.
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This pastrami dropped
on its head in a good way.
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This barbecue is heavenly, but I
got a date with a devil ahead of me.
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The first one will be easy,
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and the second one will be
a little bit harder.
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And by the third one, you know.
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Spicy shrimp, get ready
for an even hotter Casey.
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[imitates sizzling]
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I'm in Brooklyn, New York
awaiting trial
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with the 12 angry
shrimp challenge.
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But first, it's time for some of
the freshest seafood in Brooklyn
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Italian style.
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For Italian that rivals
the motherland itself,
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you gotta come to Brooklyn
to Randazzo's Clam Bar.
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A nearly 100-year-old seafood
institution is the Italian king
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of Kings County.
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From their humble beginnings
as a seaside raw bar,
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Randazzo's grew
over five generations
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adding legendary
Italian dishes along the way
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and becoming
a neighborhood institution.
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Now, how long have you been
coming to Randazzo's?
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Since I'm... What am I, 57?
Thirty-seven years.
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- Thirty-seven years?
- It's as good today as it was 37 years ago.
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It's exactly the same.
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[Casey] A devilishly delicious
dish at Randazzo's is
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the shrimp fra diavolo
over pasta,
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a meal so dependably great,
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the locals know exactly
what they're getting.
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Oh, my God.
It's a little spicy red sauce.
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Shrimp fra diavolo. Six shrimp,
two mussels, two clams. Good.
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[Casey] Then there's
this spicy fried calamari
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or "galamah"
to the neighborhood Italians.
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The "galamah"
in the sauce is addicting.
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The hot sauce is to die for.
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- So, this is spicy?
- Yeah, that's hot.
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- Ohhh.
- I like it hot.
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Me, too. I like it hot, too.
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All right, here we go.
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It's even smoky.
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- Yeah, isn't it amazing?
- What is that?
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- It's so good.
- Like, the hot sauce is to die for.
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[mouthing] Hello?
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[Casey] But the dish the
locals say is gonna give me
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the most authentic taste
of old-school Brooklyn is
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their take on
an old Italian classic,
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linguine with clam sauce.
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[woman] It's just fresh clams with
garlic, white clam juice. Just amazing.
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And how's the pasta?
Is it...
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Al dente.
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- It's al dente.
- To the bite.
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- So it's not mushy.
- No, not at all.
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I'm not a baby. I could chew.
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So I head to the kitchen to see if I
could stir up some linguine with Lopez.
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All right, so, Lopez,
where do we start?
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00:09:12,119 --> 00:09:13,818
- [Casey] We start with the clams?
- Right, the clams.
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Lopez has been working
at Randazzo's for 47 years,
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00:09:19,826 --> 00:09:23,862
so, naturally, he hands me a knife
and asks me to open the clams.
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No pressure.
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00:09:25,899 --> 00:09:30,368
Gotta wedge my clam knife
and then you pop it open.
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00:09:30,370 --> 00:09:31,636
- Oh!
- No.
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00:09:31,638 --> 00:09:33,104
- Oh.
- No, you can't open it.
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Oh!
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[Casey] There we go.
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When it comes to clam quality,
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the darker the shell the more flavorful
the clam, so these are pretty dark.
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Once we've shucked
a pound of clams...
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Boop!
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There we go.
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00:09:47,253 --> 00:09:50,055
we heat a frying pan
with olive oil and garlic.
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That's a lot of garlic.
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00:09:51,191 --> 00:09:53,058
Wait, so all this garlic, Lopez,
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00:09:53,060 --> 00:09:55,393
- this is going into linguine with clams?
- [Lopez] Yeah.
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[Casey] When the oil
and garlic are nice and hot,
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we add oregano, basil
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black pepper, salt,
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chili flakes, and parsley.
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- See this?
- Whoa.
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Then comes the pound of clams.
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While it's frying, we add
clam juice and white wine.
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[Casey] So, there's two types
of clam sauce.
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There's red that's
just tomato based
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00:10:20,053 --> 00:10:23,154
and then there's white, which
brings out that strong clam flavor.
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And so we're making white today.
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We boil our linguine,
but not too long,
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to keep it al dente.
243
00:10:29,997 --> 00:10:32,430
See, often times pasta is
named by their shape,
244
00:10:32,432 --> 00:10:35,266
and so spaghetti translates
to little strings.
245
00:10:35,268 --> 00:10:37,002
Linguine is little tongues.
246
00:10:37,004 --> 00:10:39,871
So, it's gonna pick up
all that flavor.
247
00:10:39,873 --> 00:10:42,674
And our marriage made
in Italian heaven,
248
00:10:42,676 --> 00:10:47,379
a pound of white wine clams
atop al dente linguine.
249
00:10:47,381 --> 00:10:49,814
[Casey] Come on,
that's so many clams!
250
00:10:49,816 --> 00:10:52,584
This looks so good
and it smells amazing.
251
00:10:52,586 --> 00:10:55,053
- Now everything's fresh.
- [Casey] Everything's fresh.
252
00:10:55,055 --> 00:10:58,256
This is Randazzo's white wine
and linguine clams.
253
00:11:01,027 --> 00:11:02,761
That's good?
254
00:11:02,763 --> 00:11:05,597
-Are you kidding me? It tastes great!
-That's good.
255
00:11:05,599 --> 00:11:08,800
[Casey] The pasta is very al
dente, so there's a bit of a bite.
256
00:11:08,802 --> 00:11:10,468
You want that bite
from your pasta.
257
00:11:10,470 --> 00:11:15,774
The clams, I mean, they're just fresh
and juicy and you get that great brine.
258
00:11:15,776 --> 00:11:18,476
And we have so much garlic.
I love garlic so much.
259
00:11:18,478 --> 00:11:20,478
So, garlic, oregano,
salt and pepper,
260
00:11:20,480 --> 00:11:22,714
and then we have our chili
flakes, so there's a little bit of hot.
261
00:11:23,282 --> 00:11:24,482
It's perfect.
262
00:11:24,484 --> 00:11:27,118
White wine and the garlic,
there's just so much going on.
263
00:11:27,120 --> 00:11:31,923
If you want classic Italian linguine
white wine clams, come to Randazzo's.
264
00:11:31,925 --> 00:11:33,058
So good.
265
00:11:33,060 --> 00:11:34,726
You guys go get your own.
I'm gonna eat mine.
266
00:11:34,728 --> 00:11:35,760
Get outta here.
267
00:11:38,664 --> 00:11:40,331
I'm happy as a clam now,
268
00:11:40,333 --> 00:11:42,300
but I'm about to get angry.
269
00:11:42,302 --> 00:11:44,669
Beat that heat!
Beat that heat!
270
00:11:44,671 --> 00:11:48,139
He's looking up to the sky like
God's gonna save him. I don't know.
271
00:11:48,141 --> 00:11:49,841
Watch out 12 angry
shrimp challenge
272
00:11:49,843 --> 00:11:52,243
'cause I'm coming in hot.
273
00:11:58,718 --> 00:12:00,385
I'm at Peaches HotHouse
in Brooklyn, New York
274
00:12:00,387 --> 00:12:02,620
taking on the 12 angry
shrimp challenge.
275
00:12:02,622 --> 00:12:04,489
If I become the first to finish
276
00:12:04,491 --> 00:12:06,591
12 ghost pepper smothered
shrimp in 12 minutes,
277
00:12:06,593 --> 00:12:08,326
I get a free T-shirt.
278
00:12:08,328 --> 00:12:09,861
Twelve angry shrimp challenge,
279
00:12:09,863 --> 00:12:11,730
I'll give you something
to get angry about.
280
00:12:18,404 --> 00:12:21,506
Peaches HotHouse has been
serving up Southern comfort food
281
00:12:21,508 --> 00:12:23,808
to Brooklynites since 2008.
282
00:12:23,810 --> 00:12:25,977
Here the food isn't fussy.
283
00:12:25,979 --> 00:12:29,481
It's just great homestyle
plates of bold flavors
284
00:12:29,483 --> 00:12:31,616
from the creamy mac and cheese
285
00:12:31,618 --> 00:12:33,585
to the fried green tomatoes
286
00:12:33,587 --> 00:12:36,788
and the cornmeal-crusted
spicy catfish.
287
00:12:36,790 --> 00:12:38,423
[woman] Days I don't
feel like cooking,
288
00:12:38,425 --> 00:12:39,924
I just run down to Peaches
289
00:12:39,926 --> 00:12:41,693
and I know I won't
be disappointed.
290
00:12:42,962 --> 00:12:45,296
[Casey] The signature dish is
the hot chicken,
291
00:12:45,298 --> 00:12:46,931
a type of spicy chicken
292
00:12:46,933 --> 00:12:48,733
that hails
from Nashville, Tennessee,
293
00:12:48,735 --> 00:12:51,536
featuring a spicy
and peppery dry rub.
294
00:12:51,538 --> 00:12:53,972
Peaches offers
many levels of heat,
295
00:12:53,974 --> 00:12:57,776
but the flavor is always
big and bold.
296
00:12:57,778 --> 00:12:59,744
It's hot, but yet
it still has flavor.
297
00:12:59,746 --> 00:13:01,379
So, Peaches doesn't wanna
burn you.
298
00:13:01,381 --> 00:13:02,747
Peaches wants
to give you flavor,
299
00:13:02,749 --> 00:13:04,449
- but you might get a little burned.
- A little kick.
300
00:13:04,451 --> 00:13:06,084
You might get a little
scorched on the way.
301
00:13:07,319 --> 00:13:10,755
But I'm here to take on
the 12 angry shrimp challenge.
302
00:13:10,757 --> 00:13:14,726
Twelve succulent fried shrimp
marinated, dredged, and coated
303
00:13:14,728 --> 00:13:17,562
with the million Scoville
smoked ghost pepper.
304
00:13:19,231 --> 00:13:20,732
Just think about it.
305
00:13:20,734 --> 00:13:23,368
The, like, spice and, like, how your
body feels is a later-you problem.
306
00:13:23,370 --> 00:13:25,470
- Not, like, a present-day problem.
- Not a now-me problem.
307
00:13:25,472 --> 00:13:26,971
- Yes.
- It's a later-you problem.
308
00:13:26,973 --> 00:13:29,741
- It's a later-you problem.
- I think you're gonna be feeling it right now.
309
00:13:29,743 --> 00:13:31,209
[woman] It's really
a mental game,
310
00:13:31,211 --> 00:13:33,978
so you just wanna tell
those shrimp, "Hey, shrimp,"
311
00:13:33,980 --> 00:13:36,080
you know, "I'm the boss
around here, okay?"
312
00:13:36,082 --> 00:13:38,483
You'll want more of that
comeback sauce to cool you down.
313
00:13:38,485 --> 00:13:40,018
Wait, what's comeback sauce?
314
00:13:40,020 --> 00:13:42,086
Comeback aioli is
the sauce here.
315
00:13:42,088 --> 00:13:44,455
So, that's creamy
and it's gonna kill the heat?
316
00:13:44,457 --> 00:13:46,057
[man] It tries to.
317
00:13:46,059 --> 00:13:48,860
[Casey] Hopefully their
barbecue aioli comeback sauce
318
00:13:48,862 --> 00:13:51,496
does more than just try
to cool me down
319
00:13:51,498 --> 00:13:54,299
because I'll need
all the help I can get.
320
00:13:54,301 --> 00:13:56,067
I head back
to the HotHouse kitchen
321
00:13:56,069 --> 00:13:59,804
to prepare these hellaciously
hot shrimp.
322
00:13:59,806 --> 00:14:01,840
- Craig.
- Hey, how's it going?
323
00:14:01,842 --> 00:14:03,575
- Be gentle. That's all I ask.
- Yeah, yeah.
324
00:14:03,577 --> 00:14:06,044
- Glad to have you here.
- Yeah, I'm happy to be at Peaches.
325
00:14:06,046 --> 00:14:09,180
So, what goes in to the 12
angry shrimp challenge, Craig?
326
00:14:09,182 --> 00:14:11,583
Well, we start off
with our regular marinade.
327
00:14:11,585 --> 00:14:15,386
We add some additional
ghost pepper to the marinade.
328
00:14:15,388 --> 00:14:19,557
So, you gotta eat 12 of
these extra, extra hot shrimp.
329
00:14:19,559 --> 00:14:22,460
- I get it.
- And you gotta eat them in 12 minutes.
330
00:14:22,462 --> 00:14:25,630
And no crying. If you're crying,
you're disqualified. [Casey laughs]
331
00:14:25,632 --> 00:14:28,299
All right, so we're gonna start
with the marinade for the shrimp.
332
00:14:28,301 --> 00:14:29,767
[Casey] We mix salt,
black pepper,
333
00:14:29,769 --> 00:14:32,170
powdered garlic, onion powder,
cayenne pepper,
334
00:14:32,172 --> 00:14:33,771
and then...
335
00:14:33,773 --> 00:14:35,907
That is the smoked ghost pepper.
336
00:14:35,909 --> 00:14:39,611
Ghost peppers grow naturally
in northeastern India,
337
00:14:39,613 --> 00:14:41,045
and they've traveled
all the way to the US
338
00:14:41,047 --> 00:14:43,248
to become my greatest nemesis.
339
00:14:43,250 --> 00:14:45,283
We toss all the spices together,
340
00:14:45,285 --> 00:14:48,887
and I foolishly take
a ghost pepper test-drive.
341
00:14:48,889 --> 00:14:50,021
Yeah, it's hot.
342
00:14:50,023 --> 00:14:51,823
Ooh, yeah, there it is.
[coughs]
343
00:14:51,825 --> 00:14:53,191
Yeah, it comes on.
344
00:14:53,193 --> 00:14:56,127
All of a sudden, the inside of
your entire mouth starts watering.
345
00:14:56,129 --> 00:14:57,662
Yeah, don't get it on your lips.
346
00:14:59,498 --> 00:15:02,800
[Casey] The shrimp get coated in
the ghost pepper-laced spice rub
347
00:15:02,802 --> 00:15:05,436
and marinate overnight.
348
00:15:05,438 --> 00:15:07,572
It'll just permeate
the entire shrimp.
349
00:15:07,574 --> 00:15:09,107
-It takes over. Makes them angry.
-Right.
350
00:15:09,109 --> 00:15:11,242
[Casey] Once the shrimp are
fully marinated,
351
00:15:11,244 --> 00:15:15,647
we add the ghost pepper spice
mix yet again to the flour dredge.
352
00:15:15,649 --> 00:15:17,749
I see you add little by little
353
00:15:17,751 --> 00:15:19,851
and then you just dump the
whole thing in anyway in the end.
354
00:15:19,853 --> 00:15:22,620
For a guy like you, I really
should add the full one.
355
00:15:22,622 --> 00:15:23,788
- Oh, how kind of you.
- Yeah.
356
00:15:25,124 --> 00:15:27,325
[Casey] It's time
to fry the shrimp.
357
00:15:27,327 --> 00:15:29,427
Air tossed in the hot dredge,
358
00:15:29,429 --> 00:15:30,995
dipped in egg wash,
359
00:15:30,997 --> 00:15:34,032
and dredged again before
being dropped in the deep fryer.
360
00:15:34,034 --> 00:15:35,466
They puff up
a little bit, right?
361
00:15:35,468 --> 00:15:37,535
- They get real strong real quick and even angrier.
- Oh, yeah.
362
00:15:37,537 --> 00:15:38,603
[growls]
363
00:15:38,605 --> 00:15:40,571
[Casey] Just a few short
minutes later,
364
00:15:40,573 --> 00:15:43,608
these crabby crustaceans are
ready.
365
00:15:43,610 --> 00:15:45,276
Now we're gonna make
them really angry.
366
00:15:45,278 --> 00:15:46,811
They're gonna be
irate when I'm done with them.
367
00:15:46,813 --> 00:15:48,513
I think they look pretty angry.
368
00:15:48,515 --> 00:15:53,685
Craig adds another liberal dusting of
the HotHouse extra hot spice that contains,
369
00:15:53,687 --> 00:15:55,420
you guessed it,
370
00:15:55,422 --> 00:15:56,788
smoked ghost pepper.
371
00:15:56,790 --> 00:15:58,056
All right, so, let's plate
this thing.
372
00:15:58,058 --> 00:15:59,357
So, at this point
we go ahead and...
373
00:15:59,359 --> 00:16:00,658
Hope it doesn't burn
the lettuce.
374
00:16:00,660 --> 00:16:03,895
[Craig] I like to set them up
around the plate like a clock...
375
00:16:03,897 --> 00:16:07,198
- Ticktock, ticktock, ticktock.
- to get these 12 shrimp...
376
00:16:07,200 --> 00:16:09,133
[in creepy voice] Come
and play with us, Casey.
377
00:16:09,135 --> 00:16:11,135
Come and play with us.
378
00:16:11,137 --> 00:16:14,572
[Craig] I'm gonna offer you
our two house-made sauces
379
00:16:14,574 --> 00:16:15,773
[Casey] Oh, lovely.
380
00:16:15,775 --> 00:16:18,042
But that's it.
The 12 angry shrimp.
381
00:16:18,044 --> 00:16:19,143
They look pissed off.
382
00:16:19,145 --> 00:16:21,446
[cheering]
Twelve angry shrimp!
383
00:16:21,448 --> 00:16:23,214
Twelve angry shrimp!
384
00:16:23,216 --> 00:16:24,882
[cheering]
385
00:16:28,220 --> 00:16:30,521
So, Casey, just like there's
no crying in baseball,
386
00:16:30,523 --> 00:16:33,224
there's no crying in
the 12 angry shrimp challenge.
387
00:16:33,226 --> 00:16:36,894
You have 12 minutes to eat those
12 little shrimp. [Casey chuckles]
388
00:16:36,896 --> 00:16:40,665
- [all] Three, two, one!
- Whoo!
389
00:16:41,834 --> 00:16:44,869
[Casey] These shrimp are
well-seasoned and juicy,
390
00:16:44,871 --> 00:16:48,940
but I know that's just a trick
to get me to let my guard down.
391
00:16:48,942 --> 00:16:50,775
[all chanting]
Peaches! HotHouse!
392
00:16:50,777 --> 00:16:53,077
Peaches! HotHouse!
393
00:16:53,079 --> 00:16:56,047
[Casey] Shrimp number one
down the hatch.
394
00:16:56,049 --> 00:17:00,018
I'm gonna ghost these shrimp
and forget all about them.
395
00:17:04,023 --> 00:17:06,157
Perhaps I spoke to soon.
396
00:17:06,159 --> 00:17:08,559
Shrimp number two is
burning me up,
397
00:17:08,561 --> 00:17:11,396
and I can tell
it's only gonna get worse.
398
00:17:11,398 --> 00:17:12,730
His face is red.
399
00:17:12,732 --> 00:17:15,533
He's sweating a little bit, but
you know what? He got this.
400
00:17:15,535 --> 00:17:16,934
[cheering]
401
00:17:16,936 --> 00:17:21,139
[Casey] This is shaping up
to be a tall task at a hot house.
402
00:17:28,380 --> 00:17:30,548
[Casey] I'm at Peaches
HotHouse in Brooklyn, New York
403
00:17:30,550 --> 00:17:33,184
taking on the 12 angry
shrimp challenge,
404
00:17:33,186 --> 00:17:36,554
but so far I'm finding these
ghost pepper-spiced crustaceans.
405
00:17:36,556 --> 00:17:38,222
Too hot to handle.
406
00:17:40,225 --> 00:17:42,960
He's made a pretty good dent in
the shrimp. I think he's gonna crush it.
407
00:17:42,962 --> 00:17:46,697
[Casey] The only thing being
crushed right now is my soul
408
00:17:46,699 --> 00:17:50,268
under the weight of a million
Scoville scorching units.
409
00:17:54,773 --> 00:17:56,274
[groans]
410
00:17:56,276 --> 00:17:59,677
Multiple people told me crying
isn't allowed in this challenge.
411
00:17:59,679 --> 00:18:02,980
Fortunately, these peppers
have me sweating out any water
412
00:18:02,982 --> 00:18:05,083
before it can reach my eyes.
413
00:18:05,085 --> 00:18:07,785
Casey, you are halfway
through this challenge.
414
00:18:07,787 --> 00:18:09,754
I can see the sweat coming down.
415
00:18:09,756 --> 00:18:10,955
I want some peaches right now.
416
00:18:10,957 --> 00:18:12,657
I just need
something sweet. Whoa!
417
00:18:12,659 --> 00:18:14,592
I'm burning up.
418
00:18:14,594 --> 00:18:17,728
I just keeps getting worse
with each shrimp,
419
00:18:17,730 --> 00:18:19,697
and I still have
five left to go.
420
00:18:21,800 --> 00:18:24,602
These ghostly shrimp have
me on the ropes.
421
00:18:24,604 --> 00:18:26,204
[groans]
422
00:18:26,206 --> 00:18:30,174
I'm about to get knocked out
unless I can make some kind of...
423
00:18:31,009 --> 00:18:32,276
comeback.
424
00:18:34,580 --> 00:18:36,848
That comeback sauce
to cool you down.
425
00:18:36,850 --> 00:18:38,616
- [man] Comeback sauce.
- [deep voice] Comeback sauce.
426
00:18:38,618 --> 00:18:40,518
[deeper voice] Comeback sauce.
427
00:18:40,520 --> 00:18:45,523
[Casey] In my fiery haze,
I remember the comeback sauce.
428
00:18:45,525 --> 00:18:48,059
Come on, Casey. Let's do it!
429
00:18:48,061 --> 00:18:49,894
- [cheering]
- [woman] Yeah!
430
00:18:49,896 --> 00:18:51,929
- [woman 1] You got it, Casey!
- [woman 2] Go!
431
00:18:53,098 --> 00:18:55,700
[woman] Yeah, Casey!
You got this!
432
00:18:57,436 --> 00:18:58,569
[woman] You can do it!
433
00:18:58,571 --> 00:19:00,171
[whooping]
434
00:19:00,806 --> 00:19:03,241
Casey, yes! You got this!
435
00:19:03,243 --> 00:19:04,475
You got this!
436
00:19:05,611 --> 00:19:08,379
[Casey] These devilish
shrimp are no match
437
00:19:08,381 --> 00:19:11,315
for the Brooklyn love
I'm feeling right now.
438
00:19:11,317 --> 00:19:13,718
[all chanting] Beat that heat!
Beat that heat!
439
00:19:13,720 --> 00:19:18,055
Beat that heat! Beat
that heat! Beat that heat!
440
00:19:18,057 --> 00:19:19,957
[Casey] After a comeback
for the ages,
441
00:19:19,959 --> 00:19:24,328
I'm finally down to one puny,
pissed off shrimp.
442
00:19:24,330 --> 00:19:26,464
[all chanting] Last shrimp!
Last shrimp!
443
00:19:26,466 --> 00:19:29,534
Last shrimp! Last shrimp!
Last shrimp!
444
00:19:32,337 --> 00:19:33,704
[all cheering]
445
00:19:36,708 --> 00:19:39,443
You did the challenge.
You beat the challenge.
446
00:19:39,445 --> 00:19:41,245
Seven minutes and 37 seconds.
447
00:19:41,247 --> 00:19:42,780
Yeah! Whoo!
448
00:19:43,749 --> 00:19:45,750
In the battle
of man versus food,
449
00:19:45,752 --> 00:19:46,984
man won!
450
00:19:46,986 --> 00:19:48,386
[all cheering]
451
00:19:49,988 --> 00:19:52,190
Thank you, Peaches.
Thank you, Brooklyn.
452
00:19:52,192 --> 00:19:54,058
I love you and I always have.
453
00:19:54,060 --> 00:19:55,560
[all cheering]
454
00:19:57,196 --> 00:19:59,063
Whoo!