♪ Whoo! ♪
♪ Come on, the one and only ♪
Woman: I've never seen anything like it.
♪♪
Hey, I'm Danny Stefano today. All right?
And I'm teaching cooking classes, one-on-one.
Boom! Personal style.
Let's do this.
So, we're doing egg-white omelets today.
Okay.
Okay?
Now, egg-white omelets are healthy.
Secret to an omelet...
The eggs.
Very good answer. [ Both laugh ]
You do want to get really good, fresh eggs like that.
-Yeah. -But the real secret --
and this was my grandma's secret -- was sambuca, okay?
-Oh, geez. -Now, not a lot of people --
Now, you don't use it to -- You know, obviously,
you're not gonna spike up your omelet.
But you use just a little bit of sambuca on the eggs, okay?
So, when you pick your egg out, you find a nice egg.
It's firm.
Make sure it doesn't have any cracks or anything on it.
You take a little brush...
and a little shot of sambuca, okay?
And this is what it's all about is really prep.
Cooking is in the prep.
You want to just paint a little sambuca onto the egg.
And that's gonna soften the shell up.
[ Sniffs ] Yeah.
Just a little bit right there.
You feel that? Yeah.
Actually, the way you would marinate meat,
you're tenderizing the eggshell.
[ Sniffs ]
Now, my grandma used to take the shot at this point, right?
But that's not what we're gonna do here.
-I used to love sambuca. -Sambuca is so good.
-So good. -So good.
When it's ice-cold, out of the freezer?
Ice-cold sambu-- Or with coffee?
All right, so, watch this technique, okay?
This is it. You hold the egg firmly.
And it's a sucking action, okay?
So I'm gonna just suck the tip with my lips.
[ Slurping ]
[ Mumbles indistinctly ]
You suck the yolk out, okay?
♪♪
Where did it come out at?
Well, it's going...
It's going right through the fibers of the shell.
And then you'll be left with -- And this is what's great.
You don't have to separate.
You actually have just an egg.
That's an egg-white egg.
Oh, wow.
That was really cool.
[ Laughs ]
You got to just get the yolk.
I can't put raw egg in my mouth.
Yeah. Well, it's the best way to make the cleanest omelet.
Yeah.
It's the best way to make the cleanest omelet.
Here, look. I'll show you again.
A little sambuca.
I just don't get how it happened.
Here, hold that.
You'll see that it's gonna open up the pores
for about 5 seconds there.
That's what I have my --
You know, a sous chef will come in,
and they'll do the sambuca across all the eggs
before I come in.
And then just...
[ Slurping ]
[ Mumbles indistinctly ]
That's the yolk.
Do you see? -Mm-hmm.
That's the yolk.
All of it out, okay?
You got to spit all of them it.
And those will be tenderized
enough to be able to leave us with just this.
Now come on over here and take a look.
Then we can crack just our egg whites.
Here's our whites.
So, what do you do? Just throw the yolks away?
I throw the yolks away, yeah.
Or you can use it to make deviled eggs.
Yeah. I love deviled eggs.
Yeah. I like not to waste, you know?
So you have all those pieces. -Yeah.
And I'll do one more, 'cause you don't want to suck eggs, eh?
-No. -You didn't want to do it?
No.
All right. Well, I'll do yours then.
-Yeah. -Just for you.
-Thank you. -Okay.
[ Both laugh ]
[ Mumbles indistinctly ]
Okay. Every once in a while, you do get a bad one.
Just throw that right away.
I'm gonna sanitize my mouth, because that one looks horrible.
-[ Laughing ] Okay. -I'll be right back.
April, I'll be right back. -Okay.
Okay.
[ Mumbles indistinctly ]
Oh.
Is that a rotten egg or something?
Yeah, that one was a rotten egg.
Oh, wow.
If you'll excuse me.
Just one second. I'm gonna rinse my mouth out.
Sorry about that. That was, like --
I don't know if that -- Sorry.
I'll be right back. I'm gonna rinse my mouth out.
♪♪
[ Slurping ]
♪♪
Okay, so we're gonna be making
the world's best meatball Parmesan hero.
And in order to do that, you got to make the best meatball.
Using hot peppers.
These are known as Atlanta stranglers.
-Okay. -But we're gonna cook with that.
Now, people, when they were putting those peppers in,
the meat was cooking. -Okay.
So we use those peppers now to cook the meat.
And you kind of skewer one of these.
Okay.
So then you take the pepper and you got to be very careful.
You just bite a little tip of it off.
Okay.
All right, here we go.
Trying not to get that in my mouth.
Then I'm gonna suck from the pepper.
Holy [bleep] dude.
That's [bleep] crazy.
That's [bleep] weird.
Did you just, like...
What the [bleep]
Know what I'm saying?
What's that called again?
That looks delicious.
Yeah, feel how nice and warm.
And that's just from the heat of the pepper.
Dude, that's [bleep] up. Are you serious?
Isn't that insane? Here, I'll just dip it, okay?
Dip it in a few -- Dip it over here.
Want to taste that? Don't be shy.
[ Exhales deeply ] That's a breath-cooked meatball.
The real Italians, they cook by breath.
Holy [bleep] dude.
Yeah. Some people do the direct approach,
where you just hold the vapor over like this.
-But you're a champ. -Like that.
And I, like, just touch the coat and you can watch it. Yeah.
See if it -- Oh, whoa. Ooh.
What the [bleep]
Whoa. Whoa, whoa, whoa.
-Dude. -That is ins-- Hold on.
I got to put this out.
Okay, okay.
Definitely don't want to start a fire.
But that just did that.
I know, I know.
What? I got my dish rag on these, though.
[ Raspy voice ] But yeah, they look really good.
[ Clears throat ] -Those look delicious.
Really delicious, right?
I'm gonna -- Uh, I'm gonna -- [ Clears throat ]
Just gonna gargle... -Yeah.
...with some milk.
It actually is the best thing for it.
I'll be right back. -For sure.
[ Laughs ]
This is what we're gonna do today, all right?
We're gonna do crab chopped salad.
And we want to make it as quick and easy as possible.
So, you get yourself a big bowl.
Okay.
You know what your drawer looks like.
You pull it out. You have all the stuff in there?
-Yeah. -Let's use it.
-Okay. -I use a whole head.
Whole head of iceberg and I also use the romaine.
Go ahead. Grab a carrot, throw it in there.
It's pretty sloppy. Don't be shy.
Okay. So...
We're just choosing what we want in there.
Go for it.
Should I throw a couple of tomatoes in?
Yeah, dump some tomatoes in there.
-Okay. -All right.
Chicken? -Yeah.
Yeah, we'll put a little chicken in there.
Yeah. Are you making croutons?
We could do croutons, if you want.
Sure. Croutons.
And...cheese.
-Yeah. -Got to have cheese.
Little bit of cheese, right?
It is healthy, but you need a little something
to give it a zing. -I know.
Otherwise, you don't want to eat it.
-Exactly. -Okay.
And now the crabs, okay?
So, to chop with the crabs -- Here, I'll open this one first.
You want to keep them separate, okay? [ Gasps ]
This one -- You know, these guys --
There's two different crabs,
one on the north side of the island,
one on the south side.
Okay. The crabs are freaking me out, though.
-Don't be afraid of the crabs. -Okay.
It's a northern gunslinger.
No, you don't have to -- Okay.
Right? The one big claw.
That's why they call them a gunslinger.
See, he moves.
You put him down.
So, you want to put him in there?
-No, I don't. -All right.
I'll do it. -I don't.
All right, here we go. We'll put one in first.
Now, remember, they're natural enemies,
so you keep them away from each other, okay?
-Okay. -Great.
And then you make it safe. Put the lid on.
Is this a real dish?
This is gonna be a real dish?
What do you mean "a real dish"?
-It's gonna be a real dish. -Oh, it's gonna be a real dish.
Wow. Okay.
All right, this guy gets dropped in there.
Will you do it?
Can I pour him in or do I have to pick him up?
[ Laughs ]
I mean, you could pour him. Hold on.
-Okay, can I turn this? -Yeah.
Where do I pick him up?
-You want to pour him in? -I want to pour him in.
Yeah. Here. Hold on. There you go.
What? What? What?
Yeah. You can pour him in.
-I can pour him in. -Okay, good.
There he goes. Perfect.
Okay. I'm gonna turn it this way.
And now we just let them kind of...
[ Scratching ]
Once they find each other,
you let them do their thing, okay? What?!
And I let them sit like that for like five minutes.
What?! What are they doing?
They're fighting over the food.
They're fighting over the food?!
Yeah. They're natural enemies to each other,
and when they see food, smell food,
they get very territorial.
So they're fighting with each other over the food.
Over the food, right?
But we're just taking that to our advantage.
That's the whole point of cooking that way.
Will they kill each other?
No, absolutely not. They both have exoskeletons.
Great.
Oh, my God!
Check that out.
Here we go. -Get out!
Get out, get out, get out!
And I'll do this one -- This is what happens when you...
Yeah.
They're gonna find each other,
and when they do, they start to fight over things.
They did that?
Yeah.
You see that? Look at how big that claw is.
Yeah.
So he can cut something as stiff as toast -- easy.
-Holy cow! -Pretty wild, right?
I'm gonna go get some more lettuce.
It's very wild. What? Are you kidding?
Yeah.
I've never seen anything like that.
And we'll make some more in just a sec.
♪♪
Hey, how are you?
Would you like to try some whole-grain bread?
Oh, it's delicious. You're missing out.
[ Southern accent ] On a shot of being on television.
[ Imitates camera shutter clicking, projector clicking ]
Would you like a doughnut?
Um...not a whole one, not a whole one.
-Just a little taste of one. -Just a little taste.
Yeah, we're showing off the Little D Donut Maker.
Okay.
Yeah, it's a great little machine.
This is the doughnut?
That is an English muffin. You use it to make it.
-To make the doughnut. -Yeah.
So it's making doughnuts at home, fresh.
So, this is what you do.
You start with an English muffin.
Let me use my tongs.
The English muffin goes inside of here, okay?
But you want to do a quick little presoak.
And I use just seltzer.
Sorry about that. I'm so sorry.
[ Laughing ] That's okay.
So, you just use a bit of seltzer water.
And you give it a quick little dunk, okay?
Now, you could use regular water,
but let me tell you --
the nooks and crannies react much better.
Okay, so, there's that little guy.
So, he gets dunked.
Right? Just like you do in French toast.
And that goes right inside.
Now, I don't know about you, but I like jelly doughnuts.
I don't.
You put the preserves right on top, see?
-Right. -Okay?
And the top gets screwed on there...like that.
Very nice.
I'm gonna clean this guy off, get him all sealed up.
And it goes right there.
Now it's sealed, air-sealed.
Should I stand back, 'cause your --
Don't worry about stepping back.
Then you press "on."
So, the heat is really just condensing right down to that --
And how long does it cook for?
It's ready now.
-Are you serious? -It's ready.
Absolutely. [ Beep ]
Let's take a look.
There.
Oh, my gosh.
Look at that. It crystallized the sugar.
Do you see that?
The seltzer -- One of the nooks and crannies --
it's gonna absorb that jelly because of the cyclic heat.
Take a look here.
Look at that.
It pulls the jelly right into the center.
Oh, my gosh.
I would not believe this if you...
I would not believe this
if I wasn't standing here watching you.
That's what I mean.
I'm, like, baffled right now.
Okay, here.
Let me cut a little piece, just like that.
Just a simple, little nub.
Now, you'll never believe that
that was an English muffin and preserves and seltzer.
I really wouldn't.
Sweet?
I still don't like the jelly.
Oh, okay. You know what I can do?
I'll use the pieces.
Just mash it back together, right?
We'll give it a little dip.
A little dip.
Right?
I'll put the lid on.
Place that on top for about 10 seconds.
Now I'm gonna change this to jelly removal.
[ Beep ]
There we go.
And that's gonna extract the jelly,
so if you don't want to have a jelly doughnut,
you can just have a regular doughnut.
So where's the jelly going? It's gonna come out?
-It's gonna pull it out, yeah. -Pull it out.
Okay. Jelly extraction.
And now you have a delicious, jelly-free doughnut.
Oh.
Oh, my gosh.
It is...
It pulled it all to the outside.
I'm sorry. Yeah, the doughnut is now on the inside.
See that?
Now you have me scratching my head.
Yeah. It looks good, though, right?
[ Laughs ]
Yeah. Hang here one second.
Let me see if there's one that just comes without the jelly.
They don't come without.
-Okay. -No, it's only jelly.
You're just not a jelly girl, Veronica.
Thank you.
-No jelly for you? -No.
-Oh, okay. -But thank you.
But don't forget, don't forget --
it cooks with the Carbonaro Effect.
That's how it does that, the process.
Okay.
-Have you heard of that before? -No.
-Carbonaro Effect? -No.
-You never did? -No.
So you wouldn't know that you're on TV right now...
Stop.
-...with me... -Stop.
...on "The Carbonaro Effect" TV show. Stop.
-I swear. -Stop.
[ Laughing ] Veronica, you were so fun.
What are you thinking? What are you thinking?
I'm about to cry.
[ Laughing ] Oh, come on.
'Cause it was absolutely funny to me.
[ Both laugh ]
I was trying so bad. You didn't want the jelly.
No. But I'm sitting here like, "I don't believe any of this."
You said you wouldn't believe it if it were on TV.
I was like, "I wouldn't believe it."
I actually would not believe this.
Yeah. So, tell the people --
See that mirror right there?
See, that's actually a camera right there.
[ Laughs ] Veronica -- she can't even look at the camera.
Oh, we're showing off our new food-flattening service.
If you want, we're gonna be starting that next week.
If you call in in advance.
-What? -You'll see over here.
So, we're gonna have one of these machines
at each of the registers,
and you can call your groceries in.
You ever do call-in groceries with us?
-No. -No.
Oh. And we have it all ready for you,
so it's a pretty good service.
But they're introducing this new thing where they'll take,
you know, your produce and your items.
And we will perma-dehydrate them,
and this way, you don't have to worry about,
you know, washing the fruits or anything like that.
It gets put inside this glycine bag like this.
It uses this machine.
Now, obviously, you're not gonna have this machine in your house,
but we're gonna do this for you guys.
The light gets aimed here.
Gets placed here.
And then it preserves it,
because it's using a vitamin-D light.
It's like a sun lamp,
so the nutrients kind of rise to the surface.
And then it's a compression that removes the moisture
while high-heat-pressing it.
There.
And it will flatten it completely
so it's permanently dehydrated.
I'll get the sticker off of that.
I should have pulled it off before I pressed it.
But you can taste that, if you want.
I'll try it.
You want to try it? Yeah.
Here you go.
It has every single one of its vitamins.
And, in fact, you're getting the rind, as well.
So it actually has more nutrients.
You want to try?
Tastes like orange.
It's flavorful.
Not a juicy orange, but it still retains all that juice.
Now, we have -- if you ever see up by the registers,
we have the pack-and-go meals.
You know, a complete meal with your sushi,
or we have rotisserie chicken.
So we'll do it with a burger as well.
And it's top sirloin.
And it will do that same type of action.
That's awesome.
What does the light do?
The light brings up the nutrients from inside of it.
What kind of light is it?
Well, it's like a sun lamp.
It's pure UV.
So it doesn't have any, like, phosphorescence or anything.
To keep your skin safe, you'd use a sun lamp.
But this one, you wouldn't want to lay in it.
But it's okay.
There.
Just takes a second.
[ Laughs ]
Yeah.
Look at that. It looks...
-That is crazy. -It looks odd.
-Yeah. -Interesting.
How did this come about?
Well, it started as a machine to make the perfect potato chip.
And as you can see, if you want to taste that...
Don't be shy. It's top sirloin right there.
It's permanently dehydrated,
which means that it will never spoil, ever.
I'm fascinated by this.
I might have a pamphlet in the back and I'll show you guys,
and if you want, we're starting it next week.
Oh.
This is a tiny bit weird.
I'm actually, like, shocked.
All right, this is insane.
I can't believe they let us into --
This is an actual tech research facility.
And we are working with a cryogenic machine?
A cryotherapy machine.
I know what I'm doing. This will be easy.
All right, so, I'm gonna station you right here.
You're gonna help me operate this.
Okay.
It's a two-person machine to make it go.
Awesome.
Just doing clinical tests on it.
Yeah, yeah.
It's kind of a new cryo machine my brother and I are working on.
-That's amazing. -Yeah, it's pretty exciting.
-Cool! -Right.
Okay, so --
So you made this?
-Huh? -You made this?
My brother and I worked on the technology, yeah.
Wow!
We're trying to minimize the adverse effects of cryotherapy.
-Yeah. -'Cause there can be frostbite.
There can be, you know, inert-gas asphyxiation.
Wow!
But this ma-- Oh, hello. You're next.
-Hi. -Nice to meet you.
-Nice to meet you, too. -Sarah.
-Yeah. -Nice to meet you.
Okay, you want to put your robe right on over here?
Oh, yeah. Thank you.
This is my assistant, Crystal...
Hello.
...who's gonna be helping today.
Well, okay, are you -- What do you do?
I didn't read your chart.
Do you do a lot of physical activity?
Yeah. I have a lot of lower-back problems
and, like, my upper abs.
All right, so, then let's have you --
If you don't mind, you're gonna step up right here.
Okay.
All right, you kind of go up and under it.
And I'll put the neck pillow in place.
Okay? -All right.
Yeah. There you go.
A little bizarre.
-Yeah. -Okay. Now, I know you think
you're gonna get really, really cold,
but it's actually kind of a warm sensation when it works.
-Oh. -Really?
Yeah. So, put your chin up in here.
Okay.
All right, I'm gonna close these up here.
-Okay. -Okay, fine.
All righty. Now, you're gonna --
You might hear a couple of beeps during this and a few sounds.
Don't let that worry you.
I've got your heart monitor working right there.
Okay.
Now, you're gonna want to keep your arms just at your sides.
-Okay. -Very nice.
Okay, good.
Now, it's gonna feel cold at first,
and then it will kind of move over to warmth,
where it actually feels like you're getting heat
actually compressed on your body.
So, there we go. So, we're at 72.
There's a lever on there. You want to pull that down.
I'm gonna hold the button.
[ Beeping ] -There you go.
Perfect.
Now I'm gonna give you some headphones.
-Okay. -I know a lot of people like to
kind of relax through this experience.
Yeah, absolutely. I would, too.
[ Laughs ] -You would, too, right?
Yeah.
It's soothing. You like that kind of thing?
I do. This is so cool.
Just let me give you some headphones.
And you just want to try and relax.
Nope. It has to get to 30 quicker, actually.
Go ahead.
I'm pulling it down. Nothing's happening.
-Press the red button. -Oh, the red button?
-Yeah. -Okay.
[ Beeping intensifies ]
Whoops. No, up.
I'm going up. Sorry.
[ Buzz ]
Hold on a minute. Wait a minute.
[ Beep, buzz ]
Okay. Wait a second. Hold on.
What are you pressing here?
I didn't press anything. I just pushed it up.
I'm so sorry.
Just hold that up. Hold the lever up.
[ Buzz ]
Wait a minute. Let me just check and see if she's...
Oh, my God.
What the heck is going on?
Oh, my gosh.
This is insane.
I've never seen anything like that.
What the heck is going...
How did that happen?
I think she got just completely vaporized,
and it vaporized and froze at the exact same time.
Hold on a minute here. -Oh, my gosh.
Is this, like -- Can...
Oh, my gosh.
She's, like, completely...
Hold on a minute. Hold on a minute.
Can you press "enter"? -"Enter"?
That's not doing anything. What are we gonna do?
I have never seen anything like that.
She's clear. -I mean...
-Oh, my God. -She's see-through.
She's literally see-through.
Oh, my God. Okay, go back. Go back.
Okay.
Hold on. Come on, Chad. Pick up.
Chad, hey. I am here with the ice machine.
And we put it up, and it went all the way down
to like negative...
It was like negative-80.
And her body is, like -- What would you say?
It's, like -- -See-through.
-She's see-through. -She's vaporized.
How do I reboot this?
Hit the teal button.
Okay, I'm closing it.
Great, great, great. Okay. Hold on a minute.
Hold down "enter."
Okay.
What was it? 7-7...
7-7-3-1-8.
[ Beeping ]
Up, up, up, up, up, up, up.
Good, good, good. We're back up.
Okay.
I'm afraid to open this.
[ Sighs ]
Oh, my gosh.
Michael: Hi.
Hey.
How are you feeling?
Good. Really good.
Yeah?
I'm a little cold, but I feel good.
Here, I'm gonna take this off.
And can you move?
Yeah.
Uh...
Great. Well, thank you so much.
Okay. Yeah, you feel okay?
-Yeah. -Yeah, let me take a look,
'cause we did target the whole core area, and it --
Oh, my gosh. Yeah, all right.
Yeah.
Let me give you your form.
-Okay. -Here's a robe for you.
Thank you so much. I'll grab my shoes.
Yes. All right. Say bye to Crystal.
-Bye, Crystal. -Bye.
-Nice to meet you. -It was so nice to meet you.
-Okay. -Thank you.
Oh, my God. What the heck was that?
[ Laughs ]
Come on.
The entire time that went through,
I was just like, "I have never in my entire life..."
I didn't think she was -- Like, organs, everything just, like --
He said that because we freeze it so quickly,
that flash-unfreezing it can happen.
Oh, my gosh. That was crazy.
Oh, my God. Do you know what they call that?
-What? -The Carbonaro Effect.
-I knew it. -What?
I knew it.
What do you mean you knew it?
But I was like, "Maybe it's not. Maybe it's not."
How did you do that?
That's so cool.
Yeah. You were awesome.
That was so cool. Seriously.
Oh, my gosh. -Okay, so, you want to try it?
Yeah.