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I'm at The Lumpia Company
in Oakland, California
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taking on the lumpia challenge.
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{\an8}28 lumpias cut in half,
56 pieces.
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[Casey Webb] What would be
the average amount
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for a normal human being to eat?
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Three to six.
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[Casey] Can I finish three
and a half pounds
of Filipino spring roles
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in 30 minutes?
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Hold this for a second, uh.
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- I pulled a muscle
in my back.
- Argh.
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[Casey] I'll win a t-shirt
and eternal glory.
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You win it, you're gonna be
the first, Casey.
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Yeah, number one.
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Lumpia challenge, roll over.
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[all cheering]
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Let's go, let's go.
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[Casey] For years, 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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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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That is tremendous.
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Ready to taste the nation's
most epic eats.
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Uh...
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[all cheering]
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I'm Casey Webb.
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Yes.
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Holding the banner of man
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and armed with years
of experience
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in the restaurant industry.
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[people chanting]
Casey, Casey!
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[Casey] I go into battle.
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[crowd cheering]
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Bring out the steak!
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[crowd cheering]
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[Casey] 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
to Oakland, California
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for a delicious dessert,
a monumental molcajete
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and enough Filipino
spring rolls to feed a family.
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Oakland, let's eat
some hella good food.
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East of the San Francisco
Bay Area, lies Oakland,
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an historical port city
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with nearly every
epic group represented.
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Just across the bridge,
locals call it "The Town."
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And in this town,
good food and community
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live in harmony.
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This is Oakland's
Fentons Creamery.
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A century old
ice-cream institution
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that's serving up
jaw-dropping sundaes
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that'll travel your taste buds
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back in time.
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What started as a local
creamery back in 1894
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is now a cherished
local landmark
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where all generations
can come together
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for a sweet treat.
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My earliest memory
was about three.
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You've been coming to Fentons
since you were three?
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I came here,
my mother came here,
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my grandfather came here.
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This is one of the first
places I went to
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when I got my driver's licence.
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Come on.
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I even had ice-cream the day
that Abigail was born.
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-The size of that.
This big.
-[Casey] Here?
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Here. It was like
the last meal.
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So we have Fentons
to thank for your birth.
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Exactly.
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[Casey] Fentons scoops indulgent
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handcrafted ice-cream
that screams nostalgia.
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Like the black and tan sundae.
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And their original rocky road.
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[customer] My dad loved
rocky road ice-cream
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and rocky road was invented here
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from Fentons.
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This is the birth place
of rocky road?
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Yes, it is.
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[Casey] And here at the parlor,
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their original rocky road
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is extra special
in the banana special
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inspired by a classic
banana split
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with three towering scoops
of super creamy ice-cream
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atop a fresh banana,
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covered in pineapple,
strawberry,
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house chocolate fudge,
nuts, whipped cream
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and of course, a cherry on top.
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For me, just looking at this
is like excitement.
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Now when I've had banana splits
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here's the bowl,
here's the ice-cream.
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[Casey] It's more like
a banana flat.
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This is a castle, this is more
like a banana special.
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It's definitely bigger than
any of the ice-cream
sundaes you can find around.
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I love banana.
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He loves banana.
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I'm hopping behind
the counter, lickity split.
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{\an8}- Hi, Casey.
- How you doing?
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{\an8}Welcome to Fentons Creamery.
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{\an8}Thank you.
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{\an8}Let's go all the way back
to when it started.
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[Scott Whidden] The Fentons
family started a dairy.
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Fentons has been around
long enough
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to see the ice box gets
replaced by a refrigerator
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with a freezer compartment.
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Then Fentons starts
churning ice-cream.
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I know we're gonna
make rocky road, right?
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So one of the family members
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said, "hey, maybe we could
move away from vanilla
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and chocolate and strawberry."
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The American classics.
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And try something new and novel.
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[Casey] And in order to craft
Fentons' banana special
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our journey begins
with a rocky road.
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We started with a little bit
of the ice-cream base.
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Some milk, cream, sugar.
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Here we go.
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[Casey] Next we add coco powder
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to create our chocolate base.
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Whoa, I'm getting dust
in my face.
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[Scott laughing]
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I'm not complaining at all.
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It's said that Fentons
based the flavors
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off the original rocky road
chocolate bar
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with marshmallows and walnuts.
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And the name was a tribute
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to the tough times
of the Great Depression.
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And we have to turn too
at the same time.
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[Casey] It's a good thing
we got three arms.
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Our batch moves to
a blast freezer to solidify.
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And it's time to build
my custom banana special.
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- We start with the banana.
- Okay.
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[Scott]
I'm gonna go for the vanilla.
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Oh, my...
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[both giggling]
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[Scott] Ready, ready?
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Serious?
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- How about this?
- [Scott] Whoa.
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[Casey] Is that too much?
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That's good, that's good.
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[Casey] We add
pineapple on to our vanilla
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and strawberry
on our strawberry.
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Now we're ready
for the final scoop.
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Rocky road.
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All right I got one, here we go.
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Okay, there you go.
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Right in the center.
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[Casey] Finally a drizzle
of homemade chocolate sauce,
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chopped almonds,
a dab of whipped cream
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and our cherry on top.
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Ah!
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[both laughing]
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- Steady as we go.
- Steady as we go.
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All right, I don't even know
where to begin.
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It's gonna be the rocky road.
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- Mmm.
- Whoa.
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The chocolate is so deep
and rich and indulgent.
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This is a strawberry explosion.
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[Scott] You have five
or six different sundaes
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within a sundae here.
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And the rocky road
leads the charge.
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This is what dreams
are made of, Scott.
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Like a kid in an ice-cream shop.
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Mmm.
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This sundae is dreamy
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but I got a deep fried
nightmare ahead.
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[people cheering]
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Whoa! We got some heat.
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Lumpia challenge,
I'm gonna knock you over.
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[Casey]
I'm in Oakland, California
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ready to take down
every Lumpia in town.
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But before I feast
on Filipino rolls
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I'm looking for a true
taste of Mexico.
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The Bay Area's known
for their Mexican cuisine
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but for the very best
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you gotta go to Oakland's
Molcajete Cocina.
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They've mastered
all the classics
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in the most mouthwatering ways.
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Here freshness and flavor
are the driving force.
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Family owned with
Guadalajaran roots,
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Molcajete Cocina
uses local ingredients
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and authentic techniques
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to transport you
all the way to Mexico
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with every bite.
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It feels like when
we got to Mexico.
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Everything is so well made.
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It's so authentic.
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[customer] You got
a good mix of people as well.
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A lot of us Mexicans eat here.
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Oakland's a very mixed
community that way.
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[Casey] From crispy
chicken chilaquiles
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to cheesy quesabirria tacos.
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[customer] Birria is one
of the most traditional
dishes in Mexico.
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[Casey] Have you been
there to taste it to compare?
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Yeah, I'm Mexican.
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[all laughing]
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Yes, of course.
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[customer]
This is the real thing.
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Very rich, very flavorful.
Amazing.
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[Casey] But if you want
a one and done dish
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with all the best
flavors of the homeland
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you treat yourself
and your friends...
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to the massive
Molcajete Especiale.
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A jumbo mortar lined
with fried cheese,
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overflowing with beans, veggies,
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grilled meats and cactus,
fresh pico and guac,
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fried shrimp drizzled
with cheesy crema
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and served with
a fresh tortillas.
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I just like to bring my friends
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just to show 'em, like,
a piece of my heritage.
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You wanna eat it traditionally
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you just go right after it.
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It's like digging for treasure.
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You always find gold.
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Yeah.
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Out of the way, I want
my Molcajete.
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- [Manuel] Hey.
- [Casey] Manuel.
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{\an8}Hey, how are ya?
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{\an8}- Good, how are you?
- Good, good.
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{\an8}Thank you for having me.
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{\an8}Thank you for coming.
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[Casey] What are we
making today?
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[Manuel] Molcajete Especiale.
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[Casey] We start
by heating up our molcajete
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00:08:58,867 --> 00:09:00,867
on the stove over
the open flame.
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So this is the molcajete
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00:09:03,066 --> 00:09:04,543
which is made of volcanic stone.
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Perfect for retaining heat
for extended periods of time.
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So how long do we heat it for?
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[Manuel] Uh, five minutes.
Mucho caliente.
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Now is for the tortilla cheese
for the molcajete.
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[Casey] Manuel lays
down a house blend
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of mozzarella, Monterey Jack
and Oaxaca cheese
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on the flat top.
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Are you kidding me?
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- More cheese.
- More, oh.
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- [Manuel] More cheese.
- [Casey laughing]
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Manuel, what's next?
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- Uh, the meat.
- The meat?
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We start with our steak
then bring on the cactus.
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So, nopales,
or prickly pear cactus.
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It's crunchy on the outside
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and has a gooey texture
on the inside,
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similar to, like, okra.
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- So we're gonna grill this?
- Yeah.
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[Casey] Next the chicken
and chorizo.
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We season the meat with salt
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and their specialty house blend.
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Man, that's a whole lot of meat.
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Hey. [giggling]
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00:09:59,700 --> 00:10:01,076
[Manuel] Okay,
the meat is ready.
257
00:10:01,100 --> 00:10:02,900
The meat is ready. Perfect.
258
00:10:02,967 --> 00:10:05,467
Let's build this
molcajete mountain.
259
00:10:06,867 --> 00:10:10,100
Whoa, this is flaming
hot right now.
260
00:10:11,467 --> 00:10:12,843
This is nuts.
261
00:10:12,867 --> 00:10:15,266
In goes our beans and veggies.
262
00:10:22,400 --> 00:10:24,443
Okay, cactus.
263
00:10:24,467 --> 00:10:26,443
- Chicken.
- [Casey] All the chicken?
264
00:10:26,467 --> 00:10:27,243
Yeah.
265
00:10:27,267 --> 00:10:29,000
The steak.
266
00:10:29,066 --> 00:10:31,142
Is there enough room?
We need a bigger molcajete.
267
00:10:31,166 --> 00:10:35,443
And just when you think
we've reached the tippity
top of the tower,
268
00:10:35,467 --> 00:10:38,900
Manuel piles on chorizo,
lettuce, pico de gallo,
269
00:10:38,967 --> 00:10:43,800
guacamole, lime, beer battered
shrimp, cilantro.
270
00:10:43,867 --> 00:10:45,076
But wait, there's more.
271
00:10:45,100 --> 00:10:46,443
[Manuel] Sour cream.
272
00:10:46,467 --> 00:10:47,827
[Casey]
Little bit of crema on top.
273
00:10:48,100 --> 00:10:49,800
[Manuel] Cheese.
274
00:10:49,867 --> 00:10:53,967
[Casey] And lastly, a side
of their fresh, homemade
corn tortillas.
275
00:10:55,000 --> 00:10:56,142
[Manuel] And that's it.
276
00:10:56,166 --> 00:10:57,543
- Wow.
- Heavy?
277
00:10:57,567 --> 00:10:58,500
Yes.
278
00:10:58,567 --> 00:11:02,266
The most special Molcajete
Especiale taco.
279
00:11:06,266 --> 00:11:08,843
The tortilla by itself
is so rich and flavorful.
280
00:11:08,867 --> 00:11:11,400
The corn, it really just
compliments everything.
281
00:11:11,467 --> 00:11:12,543
The grilled meats.
282
00:11:12,567 --> 00:11:13,776
Everything's nice and hot.
283
00:11:13,800 --> 00:11:16,076
And then you get
the guacamole which
is really creamy.
284
00:11:16,100 --> 00:11:17,820
And the nopales
is, like, really refreshing.
285
00:11:18,667 --> 00:11:20,743
Wow, you get everything
in every bite
286
00:11:20,767 --> 00:11:22,242
which is exactly what I wanted.
287
00:11:22,266 --> 00:11:24,000
I think this is the best
kept secret,
288
00:11:24,066 --> 00:11:25,700
is the crispy tortilla cheese.
289
00:11:27,266 --> 00:11:28,500
I've said enough.
290
00:11:33,100 --> 00:11:34,976
This Especiale has me stuffed
291
00:11:35,000 --> 00:11:36,700
but I still have
a feast to finish.
292
00:11:36,767 --> 00:11:37,767
[people cheering]
293
00:11:40,467 --> 00:11:42,066
It takes grit
to get through this.
294
00:11:43,767 --> 00:11:45,976
Will he? I don't know.
We'll see, we'll see.
295
00:11:46,000 --> 00:11:47,400
Lumpia challenge,
go stuff yourself.
296
00:11:55,266 --> 00:11:57,200
[Casey] I'm in Oakland
at The Lumpia Company
297
00:11:57,266 --> 00:11:59,343
for the lumpia challenge.
298
00:11:59,367 --> 00:12:02,900
{\an8}If I'm the first to finish
this three and a half pound
Filipino feast
299
00:12:02,967 --> 00:12:05,343
{\an8}I win a t-shirt
with my face on it.
300
00:12:05,367 --> 00:12:08,567
{\an8}Lumpia challenge,
prepare to get steamrolled.
301
00:12:09,500 --> 00:12:11,000
28 please. All of them.
302
00:12:11,767 --> 00:12:12,767
{\an8}Every one.
303
00:12:15,700 --> 00:12:17,543
Traditional lumpia
are spring rolls
304
00:12:17,567 --> 00:12:19,142
with thin, crunchy wrappers
305
00:12:19,166 --> 00:12:21,000
paired with pork
and veggie filling.
306
00:12:21,467 --> 00:12:23,076
And owner Alex Retodo
307
00:12:23,100 --> 00:12:25,042
opened The Lumpia Company
in 2015
308
00:12:25,066 --> 00:12:26,943
to make Filipino comfort food
309
00:12:26,967 --> 00:12:30,100
more accessible
to the community.
310
00:12:30,166 --> 00:12:32,800
For me as a Filipino American,
lumpia's the perfect dish
311
00:12:32,867 --> 00:12:36,076
that introduce Filipino
cuisine for a larger audience.
312
00:12:36,100 --> 00:12:38,600
So what do you enjoy
most about lumpias?
313
00:12:38,667 --> 00:12:40,076
The crunch factor.
314
00:12:40,100 --> 00:12:41,200
[crunching]
315
00:12:41,266 --> 00:12:41,944
[male customer] I mean just...
316
00:12:41,968 --> 00:12:43,100
[both crunching]
317
00:12:44,867 --> 00:12:46,343
It's an audible food.
318
00:12:46,367 --> 00:12:47,743
- Mmm-hmm.
- It is.
319
00:12:47,767 --> 00:12:48,843
- Mmm.
- Mmm?
320
00:12:48,867 --> 00:12:50,343
Mmm-hmm.
321
00:12:50,367 --> 00:12:52,687
[Casey] Many regions
offer their own spin
on the spring roll
322
00:12:53,367 --> 00:12:58,100
but at The Lumpia Company
the standard is not enough.
323
00:12:58,166 --> 00:13:00,300
From traditional Filipino dishes
324
00:13:00,367 --> 00:13:01,543
like the chicken tinola
325
00:13:01,567 --> 00:13:04,400
to the not so traditional
peach mango cobbler,
326
00:13:04,467 --> 00:13:06,643
they're remixing
their favorite flavors
327
00:13:06,667 --> 00:13:08,943
into all kinds of fillings.
328
00:13:08,967 --> 00:13:10,807
[customer] Tinola's like
a chicken, ginger soup
329
00:13:10,867 --> 00:13:12,976
that we usually have
and we make at the house.
330
00:13:13,000 --> 00:13:15,843
So to have it now
in lumpia form,
331
00:13:15,867 --> 00:13:17,743
- it's pretty awesome.
- Yeah.
332
00:13:17,767 --> 00:13:20,343
[Casey] So wait, there's
peach cobbler in the lumpia?
333
00:13:20,367 --> 00:13:21,367
[female customer] Yes.
334
00:13:21,567 --> 00:13:24,643
It's not a traditional lumpia
but it's so good.
335
00:13:24,667 --> 00:13:25,810
Who cares?
336
00:13:25,834 --> 00:13:29,200
And with so many choices
I'm here to try it all
337
00:13:29,266 --> 00:13:31,700
and take on
the lumpia challenge.
338
00:13:33,867 --> 00:13:36,200
A three and a half pound
feast of lumpia
339
00:13:36,266 --> 00:13:40,667
{\an8}ranging from savory
to spicy to sweet.
340
00:13:42,500 --> 00:13:44,867
At a family party,
it's something that you
just pick at.
341
00:13:47,266 --> 00:13:49,443
- How long do you have?
- 30 minutes.
342
00:13:49,467 --> 00:13:50,400
Three and half pounds.
343
00:13:50,467 --> 00:13:52,027
So I'm at that party
but I'm like, whoo!
344
00:13:52,867 --> 00:13:54,409
Member of the family.
I'm gonna
345
00:13:54,433 --> 00:13:56,443
- dance around the table.
- Yeah, I think you have to
do like this a little bit.
346
00:13:56,467 --> 00:13:58,242
[Casey] What would
the average amount
347
00:13:58,266 --> 00:14:00,600
for a normal human being to eat?
348
00:14:00,667 --> 00:14:02,176
Three to six.
349
00:14:02,200 --> 00:14:04,042
- [Casey] Three to six
whole ones?
- [female customer] Yes.
350
00:14:04,066 --> 00:14:06,242
[male customer] May as well
just take it like you're
eating a four course meal.
351
00:14:06,266 --> 00:14:08,500
Start with your soup,
have your pork,
352
00:14:08,567 --> 00:14:11,142
Kare Kare oxtail,
you have your dessert.
353
00:14:11,166 --> 00:14:12,843
I think the sauces
are gonna add some flavor.
354
00:14:12,867 --> 00:14:14,843
Use the sauces
to your advantage.
355
00:14:14,867 --> 00:14:16,867
[Casey] Lumpia,
I'm coming for ya.
356
00:14:18,867 --> 00:14:20,400
{\an8}- Hey, Alex.
- Hey, buddy.
357
00:14:20,467 --> 00:14:21,000
{\an8}How ya doing?
358
00:14:21,367 --> 00:14:22,643
{\an8}Hey, welcome to
the lumpia kitchen.
359
00:14:22,667 --> 00:14:24,543
- Thanks, man.
- How did you get
started here?
360
00:14:24,567 --> 00:14:27,142
- I wanted to share Filipino
culture with the world.
- Sure.
361
00:14:27,166 --> 00:14:30,500
So I said, I'll go put
your favorite Filipino dishes
362
00:14:30,567 --> 00:14:32,767
- and transform them
into lumpias.
- Amazing.
363
00:14:33,500 --> 00:14:35,543
So, the lumpia challenge?
364
00:14:35,567 --> 00:14:39,142
[Alex] 28 lumpias
cut in half, 56 pieces.
365
00:14:39,166 --> 00:14:40,043
[Casey]
How many people
366
00:14:40,067 --> 00:14:41,643
have taken the lumpia
challenge on?
367
00:14:41,667 --> 00:14:44,643
Man, few have tried.
It was too much for them.
368
00:14:44,667 --> 00:14:47,242
So if you win it, you're
gonna be first, Casey.
369
00:14:47,266 --> 00:14:48,743
Yeah, number one.
370
00:14:48,767 --> 00:14:51,000
We start with the first
of the four flavors.
371
00:14:51,767 --> 00:14:54,643
Chicken tinola, the one
that we're gonna prep today,
372
00:14:54,667 --> 00:14:57,500
it has a chicken ginger
soup flavor.
373
00:14:57,567 --> 00:14:59,900
[Casey] Our filling begins
with ground chicken,
374
00:14:59,967 --> 00:15:02,142
{\an8}chayote squash and spinach.
375
00:15:02,166 --> 00:15:04,643
{\an8}Next we we mix in ginger,
minced garlic,
376
00:15:04,667 --> 00:15:07,042
{\an8}pepper and fish sauce.
377
00:15:07,066 --> 00:15:08,743
[Alex] So these are
flour pastries.
378
00:15:08,767 --> 00:15:10,042
A portion scoop.
379
00:15:10,066 --> 00:15:11,567
- Okay.
- One of these.
380
00:15:12,500 --> 00:15:13,743
[Casey] So you pinch
the two in, right?
381
00:15:13,767 --> 00:15:14,976
- See these ends?
- Yeah, yeah.
382
00:15:15,000 --> 00:15:16,843
- I want the tips to touch
like that.
- [Casey] Touch it.
383
00:15:16,867 --> 00:15:19,000
[Alex] Tuck that in at
the bottom of the meat.
384
00:15:19,066 --> 00:15:21,000
Once you do that, roll forward.
385
00:15:21,266 --> 00:15:23,142
- [Casey] Ooh!
- [Alex] And it'll
correct itself.
386
00:15:23,166 --> 00:15:24,643
All right, two.
387
00:15:24,667 --> 00:15:27,543
Alex and I roll up
five more chicken tinola,
388
00:15:27,567 --> 00:15:29,142
seven Bicol Express,
389
00:15:29,166 --> 00:15:30,543
seven Kare Kare
390
00:15:30,567 --> 00:15:32,443
and seven peach mango cobbler.
391
00:15:32,467 --> 00:15:35,300
Now all 28 are ready
for the fryer.
392
00:15:35,367 --> 00:15:37,700
They got so much bigger.
[giggling]
393
00:15:37,767 --> 00:15:39,443
Cutting each lumpia in half
394
00:15:39,467 --> 00:15:42,100
we pile on the pork
and shrimp Bicol Express
395
00:15:42,166 --> 00:15:44,643
with spicy sweet chili sauce.
396
00:15:44,667 --> 00:15:46,643
Next we lay down
the oxtail lumpia
397
00:15:46,667 --> 00:15:48,743
with their specialty
peanut sauce.
398
00:15:48,767 --> 00:15:50,200
This looks delicious.
399
00:15:50,266 --> 00:15:51,266
Kare Kare.
400
00:15:51,433 --> 00:15:54,076
[Casey] And finally we
add on our chicken tinola
401
00:15:54,100 --> 00:15:55,276
with shoyu aioli
402
00:15:55,300 --> 00:15:58,300
{\an8}and a peach mango cobbler
with coconut ube sauce.
403
00:15:58,367 --> 00:16:01,076
{\an8}And then you've got
the collection of sauces.
404
00:16:01,100 --> 00:16:02,600
{\an8}All Filipino staples.
405
00:16:02,667 --> 00:16:04,200
[both] Ohhh.
406
00:16:04,266 --> 00:16:07,900
Look out lumpia challenge,
you're getting toppled.
407
00:16:07,967 --> 00:16:10,242
- [chuckling]
- Hold this for a second?
408
00:16:10,266 --> 00:16:12,400
- Uh, I pulled a muscle
in my back.
- Argh.
409
00:16:12,467 --> 00:16:13,767
[people cheering]
410
00:16:16,100 --> 00:16:18,443
Casey, you ready
for the lumpia challenge?
411
00:16:18,467 --> 00:16:19,943
Let's go, Casey.
412
00:16:19,967 --> 00:16:21,000
Let's go, baby.
413
00:16:21,567 --> 00:16:23,800
You got 30 minutes
to finish it all.
414
00:16:23,867 --> 00:16:26,443
{\an8}Three, two, one.
415
00:16:26,467 --> 00:16:29,343
{\an8}- Whoo!
- Let's go, Casey!
416
00:16:29,367 --> 00:16:31,743
{\an8}[Casey] I opt for oxtail
at the top,
417
00:16:31,767 --> 00:16:33,743
knowing well
it's the heaviest hitter.
418
00:16:33,767 --> 00:16:36,166
Crispy, savory and delicious.
419
00:16:36,767 --> 00:16:39,100
Kare Kare.
420
00:16:39,166 --> 00:16:43,242
[people chanting]
Man v. Food! Man v. Food!
Man v. Food!
421
00:16:43,266 --> 00:16:47,166
[Casey] But the thick peanut
sauce is slowing me down
like quicksand.
422
00:16:49,400 --> 00:16:50,943
{\an8}It's a little bit thick.
423
00:16:50,967 --> 00:16:52,087
{\an8}It's the sauce that's inside
424
00:16:52,266 --> 00:16:53,643
{\an8}is what's gonna slow
him down a little bit
425
00:16:53,667 --> 00:16:54,577
{\an8}but he can do it.
426
00:16:54,601 --> 00:16:56,843
{\an8}[Casey] I spring
forward to spicy
427
00:16:56,867 --> 00:16:58,100
{\an8}to cut through the richness.
428
00:17:00,166 --> 00:17:02,200
Whoa! We got some heat.
429
00:17:02,266 --> 00:17:03,266
Whoo!
430
00:17:04,467 --> 00:17:05,500
Fire!
431
00:17:07,200 --> 00:17:09,743
[people chanting]
Lumpia, lumpia, lumpia!
432
00:17:09,767 --> 00:17:12,500
{\an8}[Casey] The Bicol Express
has me distressed.
433
00:17:12,567 --> 00:17:14,142
{\an8}[people chanting and cheering]
434
00:17:14,166 --> 00:17:16,300
{\an8}[Casey] Will I be able
to eat this heat?
435
00:17:17,867 --> 00:17:19,100
{\an8}Whoo!
436
00:17:24,100 --> 00:17:27,567
[people chanting and cheering]
437
00:17:28,600 --> 00:17:30,643
[Casey] I'm in Oakland
at The Lumpia Company
438
00:17:30,667 --> 00:17:33,900
undertaking the three
and a half pound
lumpia challenge.
439
00:17:34,867 --> 00:17:36,507
A lot of chewing
going on, lot of chewing.
440
00:17:37,100 --> 00:17:38,543
With dozens of lumpia to go,
441
00:17:38,567 --> 00:17:40,643
I crunch in to high gear.
442
00:17:40,667 --> 00:17:43,142
{\an8}This is like the lumpia
Olympics.
443
00:17:43,166 --> 00:17:45,543
{\an8}[people laughing and cheering]
444
00:17:45,567 --> 00:17:48,467
[Casey] And I'm in
deep fried trouble.
445
00:17:49,600 --> 00:17:51,000
{\an8}All right, Casey, Ten minutes.
446
00:17:52,166 --> 00:17:53,843
{\an8}- Twenty more minutes to go.
- [Casey] Whoo.
447
00:17:53,867 --> 00:17:55,200
{\an8}Let's go.
448
00:17:55,266 --> 00:17:56,367
{\an8}[people cheering]
449
00:17:58,767 --> 00:18:00,543
Right now he's about
a third of the way through
450
00:18:00,567 --> 00:18:02,127
and there's a ton
of lumpia still there.
451
00:18:07,700 --> 00:18:11,000
{\an8}[Casey] Too much spicy pork
has me on the struggle bus.
452
00:18:11,066 --> 00:18:13,500
{\an8}I need a new plan of attack.
453
00:18:13,567 --> 00:18:15,066
{\an8}Am I Filipino yet?
454
00:18:16,800 --> 00:18:19,976
[Casey] It's time
to listen to the locals.
455
00:18:20,000 --> 00:18:21,760
I think the sauces
are gonna add some flavor.
456
00:18:21,867 --> 00:18:23,142
Use the sauces
to your advantage.
457
00:18:23,166 --> 00:18:24,400
[people cheering]
458
00:18:30,800 --> 00:18:33,976
Dunked one of the lumpias
into the Suka, the vinegar,
459
00:18:34,000 --> 00:18:36,500
{\an8}which is gonna cut
the richness in the meat.
460
00:18:36,567 --> 00:18:38,443
{\an8}It's gonna take grit
to get through this.
461
00:18:38,467 --> 00:18:41,142
{\an8}Will he? I don't know.
We'll see, we'll see.
462
00:18:41,166 --> 00:18:44,800
[people chanting]
Halfway, halfway,
halfway, halfway.
463
00:18:44,867 --> 00:18:47,643
[Casey] Halfway through
I roll on to tinola
464
00:18:47,667 --> 00:18:50,300
and its satisfying crunch.
465
00:18:50,367 --> 00:18:51,527
{\an8}[crowd chanting and cheering]
466
00:18:56,000 --> 00:18:58,800
Other people die
halfway and just quit.
467
00:18:58,867 --> 00:19:00,543
He's blowing the competition.
468
00:19:00,567 --> 00:19:02,443
I didn't think he'd
be this good.
469
00:19:02,467 --> 00:19:04,700
Casey, he's the wizard.
470
00:19:04,767 --> 00:19:08,743
{\an8}[people chanting]
Finish those lumpias.
471
00:19:08,767 --> 00:19:12,543
{\an8}[Casey] Just a few rolls left
I crunch as fast as I can.
472
00:19:12,567 --> 00:19:16,242
{\an8}And remember, there's
always room for dessert.
473
00:19:16,266 --> 00:19:17,800
[people chanting]
One more lumpia!
474
00:19:19,000 --> 00:19:20,567
One more lumpia!!
475
00:19:21,700 --> 00:19:23,200
One more lumpia!
476
00:19:24,567 --> 00:19:25,700
{\an8}[people cheering]
477
00:19:26,767 --> 00:19:28,100
{\an8}Last bite!
478
00:19:28,166 --> 00:19:31,000
{\an8}[people chanting]
Last bite, last bite,
last bite.
479
00:19:32,000 --> 00:19:33,066
{\an8}[people cheering]
480
00:19:34,900 --> 00:19:36,000
{\an8}Whoo!
481
00:19:37,700 --> 00:19:42,343
{\an8}Congratulations, you are now
lumpia champion.
482
00:19:42,367 --> 00:19:43,643
{\an8}It's me, look at that, it's me.
483
00:19:43,667 --> 00:19:44,644
{\an8}Yeah, it's you!
484
00:19:44,668 --> 00:19:45,767
{\an8}[people cheering]
485
00:19:46,767 --> 00:19:49,142
{\an8}In a battle of
Man v. Food,
486
00:19:49,166 --> 00:19:50,600
{\an8}man won!
487
00:19:50,667 --> 00:19:51,667
{\an8}[all cheering]
488
00:19:54,567 --> 00:19:56,443
{\an8}[people chanting]
Lumpia, lumpia, lumpia.
489
00:19:56,467 --> 00:19:58,900
{\an8}Lumpia, lumpia, lumpia.