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DO NOT TRY ANY OF THE EXPERIMENTS
YOU ARE ABOUT TO SEE AT HOME.
YOU HEARD HIM. DON'T DO IT!
Narrator: ON THIS ALL-YOU-CAN-EAT EPISODE
OF "MYTHBUSTERS"...
COME OUT TO THE COVES. WE'LL HAVE SOME FUN.
...THE CULINARY CHEMIST HIMSELF JOINS ADAM AND JAMIE...
THIS IS AN ENTIRE BUFFET OF POTENTIAL DOOM FOR ME.
Narrator: ...TO TURN UP THE HEAT ON SOME FOOD FOLKLORE.
OW! I'M KIDDING.
I TOTALLY DIDN'T CUT MYSELF.
FIRST, IT'S TAKEOUT TAKEN TO THE LIMIT...
LET'S DO IT.
MYTHBUSTERS ROAD TRIP.
Narrator: ...AS THEY TRY TO SPARK UP A MASSIVE FAMILY FEAST
ON THE ENGINE OF A FAMILY CAR.
YOU STARTING TO SMELL ANYTHING?
DEFINITELY SWEET POTATO.
THEN THE GUYS CRANK UP THE PRESSURE...
REMINDS ME OF WATER HEATERS ABOUT TO EXPLODE.
...AS THEY TEST IF YOU REALLY CAN MAKE INSTANT POPCORN.
COOKING IN A BOMB SUIT! ONLY ON THIS SHOW.
Narrator: MEANWHILE, KARI, TORY, AND GRANT
SEE IF THE TURKEY'S TO BLAME FOR THAT THANKSGIVING STUPOR.
THIS IS LIKE "MAN VS. FOOD."
Narrator: THEN THEY PUT THE KNIFE TO THE CULINARY CLICHĂ©
THAT SAYS MANY WHITE MEATS...
WHAT'S THAT WITH THE HEAD RIGHT THERE?
...NO MATTER HOW SUSPECT THE SPECIES,
REALLY DO TASTE LIKE CHICKEN.
[ RETCHES ]
THAT WAS DEFINITELY NOT CHICKEN.
WHO ARE THE MYTHBUSTERS?
ADAM SAVAGE...
IT'S SCIENTIFIC!
...AND JAMIE HYNEMAN.
QUACK, DAMN YOU.
BETWEEN THEM, MORE THAN 30 YEARS OF SPECIAL-EFFECTS EXPERIENCE.
TOGETHER WITH KARI BYRON...
GOLDEN DRAGON!
...TORY BELLECI...
WHY ARE WE DOING THIS?
...AND GRANT IMAHARA.
SOMEBODY ORDER AN EXPLOSION?
THEY DON'T JUST TELL THE MYTHS.
AW!
THEY PUT THEM TO THE TEST.
-- Captions by VITAC -- www.vitac.com
CAPTIONS PAID FOR BY DISCOVERY COMMUNICATIONS
FIRST UP, A MYTH THAT PUTS THE "HOT" BACK INTO "HOT ROD."
[ GLASS CLINKS ]
WE NEVER EAT TOGETHER. WHAT'S ALL THIS?
WE ARE NOT GOING TO EAT TOGETHER.
WE ARE GOING TO COOK TOGETHER.
HOW SO?
WELL, WE'VE GATHERED A BUNCH OF STORIES OVER THE YEARS
THAT INVOLVE COOKING EDIBLE FOOD
IN THINGS NEVER INTENDED FOR COOKING --
THINGS LIKE PRESSURE VESSELS, CARS, AND EVEN DISHWASHERS.
I THINK WE SHOULD TACKLE THESE STORIES,
AND I THINK WE SHOULD BRING A LITTLE BIT OF SCIENCE TO IT.
WELL, IF WE'RE GONNA DO IT, WE'D BETTER GET IT RIGHT.
I AGREE.
IN FACT, I THINK WE MIGHT BE ABLE TO USE A LITTLE HELP.
AND COME TO THINK OF IT,
I MIGHT HAVE JUST THE THING DOWNSTAIRS.
AWESOME.
SO, YOU'VE GOT THE COOKING HELP WE NEED ON THE WALL?
SOMEWHERE HERE.
OH, THERE IT IS -- A.B.
AH.
HEY, GUYS. WHAT'S COOKING?
Narrator: ALTON BROWN'S NOT JUST AN AUTHOR AND A FAMOUS TV CHEF.
HE'S ALSO OBSESSED WITH THE SCIENCE OF FOOD,
AND THAT QUALIFIES HIM AS THE PERFECT PARTNER
FOR OUR FIRST FOOD FABLE.
ADAM, I ASSUME THAT YOU DID NOT BRING ME HERE
SIMPLY TO CATER LUNCH.
NO.
WE ACTUALLY HAVE A PRETTY INTERESTING,
WEIRD COOKING CHALLENGE.
DO TELL.
AMERICANS LOVE DRIVING.
THE TIME OF YEAR THEY DRIVE THE MOST
IS OFTEN AROUND THE HOLIDAYS.
AND WE KNOW THAT PEOPLE HAVE CLAIMED
YOU CAN COOK THINGS IN YOUR ENGINE COMPARTMENT.
SO, BRINGING THOSE TWO THINGS TOGETHER,
WE WERE WONDERING,
COULD YOU SET UP A MEAL IN YOUR CAR SO THAT,
WHEN YOU DROVE TO A HOLIDAY DINNER,
YOU ARRIVED WITH THE DINNER FULLY COOKED?
I'M THINKING THANKSGIVING.
IT'S GONNA DEPEND A LOT ON THE VEHICLE.
WE'RE GONNA NEED -- WE NEED BIG.
WE NEED, LIKE, A V-8 TO -12,
AN OLDER VEHICLE 'CAUSE NEW IS TOO PLASTICKY
AND NOT ENOUGH SPACE.
ON THAT FRONT, I THINK WE'VE GOT IT LOCKED.
CHECK THIS OUT.
[ HORN HONKS ]
ACQUIRING THE AUTO IS LEFT TO JAMIE,
AND THIS IS EXACTLY WHAT THE CHEF ORDERED,
BUT THE MOMENT THEY POP THE HOOD,
ALTON SEES PROBLEMS AS WELL AS POTENTIAL.
WELCOME TO "MYTHBUSTERS."
THERE'S NOT QUITE AS MUCH SPACE AS I EXPECTED.
Adam: WE'VE GOT SOME SPACE OVER HERE.
YEAH.
IS IT COVERED WITH A SHIELD?
IT IS. WE'RE GONNA HAVE TO PULL THAT.
Narrator: WITH USABLE OVEN SPACE SURPRISINGLY SCARCE,
ALTON LOOKS FOR SOME ALTERNATE HOT SPOTS.
ALL RIGHT.
YEAH, THERE'S SOME SPACE UNDER HERE.
MAYBE WE COULD ALSO GET TO THE CATALYTIC CONVERTER.
THAT'S PROBABLY GONNA BE THE HOTTEST THING.
OH, MAN.
IT NEEDS SOME DEGREASER, THAT'S FOR SURE.
COOKING A THANKSGIVING DINNER ON THIS ENGINE BLOCK
PRESENTS A FEW PROBLEMS RIGHT OFF THE BAT.
ONE, EVEN THOUGH WE GOT
A BEAUTIFUL, BIG OLD AMERICAN BOAT OF A CAR,
THERE'S NOT AS MUCH ROOM AS WE WERE HOPING AROUND THIS ENGINE.
SECONDLY, BECAUSE SPACE IS AT A PREMIUM,
WE'RE GONNA NEED TO FIND WHERE IT'S HOTTEST.
PERFECT.
Narrator: SO, BEFORE THEY START COOKING WITH GASOLINE,
THEY'LL NEED A DRY RUN
TO SEE WHICH BITS OF THE ENGINE ARE FAN-FORCED,
AND HERE'S HOW THEY'LL DO IT.
THIS THING RIGHT HERE IS A THERMOCOUPLE,
OR A TEMPERATURE SENSOR,
AND WE'RE GONNA PUT A BUNCH OF THESE ALL OVER
INSIDE THE ENGINE COMPARTMENT
TO SEE WHERE OUR BEST SOURCES OF HEAT ARE.
THE PLUG-INS OF ALL THOSE THERMOCOUPLES WILL MEET HERE
AT THIS COMPUTER INTERFACE, WHERE, FROM INSIDE THE CAR,
WE'LL BE ABLE TO MONITOR
ALL OF THOSE TEMPERATURES SIMULTANEOUSLY.
ISN'T THAT COOL?
Narrator: THE RESULTS SHOULD BE ESPECIALLY ENLIGHTENING
FOR ALTON TO HELP PLAN THE MEAL.
JUST NOW, HE'S WISHING HE NEVER LEFT THE KITCHEN.
COME OUT TO THE COVES. WE'LL HAVE SOME FUN.
[ CHUCKLES SARCASTICALLY ]
BUT GOOD TIMES ARE JUST AROUND THE CORNER.
WITH OUR TEMPERATURE-MONITORING EQUIPMENT INSTALLED,
IT'S TIME TO TAKE THIS BOAT OUT ONTO THE ROAD
AND FIND OUT JUST WHAT KIND OF COOKING VESSEL
OUR DRIVING VESSEL MIGHT ACTUALLY BE.
[ ENGINE REVS ]
Narrator: IF THIS BEHEMOTH IS A BOAT,
THEN THESE TWO BLACK-AND-WHITES MUST BE THE COAST GUARD.
WE ACTUALLY NEED THESE GUYS IF WE'RE FILMING ON THE HIGHWAY,
BUT STILL...
Adam: IT'S HARD TO BELIEVE, WITH THESE COPS,
THAT WE HAVEN'T ACTUALLY DONE ANYTHING WRONG.
Jamie: YEAH, THERE'S A GOOD ESCORT,
AND THERE'S A BAD ESCORT.
[ LAUGHS ]
THIS IS NO MERE SPIN AROUND THE BLOCK.
TO COLLECT THE KIND OF DATA THEY NEED
MEANS TAKING A NICE, LONG DRIVE OUT OF TOWN
AND INTO THE COUNTRYSIDE.
Adam: WE'RE TRYING TO DETERMINE WHAT'S HAPPENING
INSIDE THAT ENGINE WHILE WE DRIVE --
WHERE IT'S HOT, WHERE IT'S NOT,
AND HOW THE WAY WE DRIVE AFFECTS BOTH OF THOSE THINGS
BECAUSE WE NEED TO FIGURE OUT
WHERE WE'RE GOING TO PLACE EACH TYPE OF FOOD IN THE ENGINE
BECAUSE THOSE PLACES NEED TO BE IDEAL
TO COOK THE TYPES OF FOOD THAT WE'RE COOKING.
Narrator: 90 MINUTES OUT,
IT'S TIME TO TURN THIS COUPE COOKTOP AROUND,
BUT NOT BEFORE A HANDS-ON INSPECTION OF THE HOT PLATES.
Adam: IT'S FEELING REALLY GOOD AND HOT RIGHT IN HERE.
WHAT'S OUR CONTACT ON THE AIR CLEANER?
I'M GETTING 125 DIRECT CONTACT,
AND THE INFRARED'S READING 136.8.
I THINK IF WE CAN JUST WORK OUT OUR SPATIAL RELATIONSHIPS
AND MAKE SURE WE GET CONTAINERS THAT FIT THE VOLUME,
WE'RE GONNA BE IN GOOD SHAPE.
SO FAR, WITH ABOUT AN HOUR OF CITY DRIVING
AND A HALF-HOUR OF OPEN-ROAD DRIVING,
THE RESULTS WE'RE GETTING
ARE INCREDIBLY, INCREDIBLY PROMISING.
IT LOOKS LIKE WE'RE NOT ONLY
GONNA HAVE A FULL THANKSGIVING DINNER,
WE MIGHT EVEN GET DESSERT.
ALL RIGHT, LET'S HEAD BACK TO THE SHOP.
[ SIREN WAILS ]
Narrator: NEXT UP, IT'S TIME TO TALK TURKEY.
[ TURKEY GOBBLES ]
[ SNORING ]
SURREAL GOURMET -- WHAT HAVE WE GOT?
ALL RIGHT, THIS ONE IS REALLY POPULAR
ON THE MESSAGE BOARDS.
IN FACT, IT'S BEEN AROUND FOREVER.
IT'S THAT TURKEY MAKES YOU TIRED.
BECAUSE OF THE TRYPTOPHAN, RIGHT?
EXACTLY.
TURKEY CONTAINS TRYPTOPHAN.
TRYPTOPHAN CAN MAKE YOU TIRED.
IN FACT, IT'S SOLD AS A SLEEP AID.
SO, NEXT TIME YOU FEEL SLEEPY AFTER A THANKSGIVING MEAL,
YOU CAN BLAME THE BIRD.
[ TELEPHONE RINGS ]
OH, WOULD YOU ANSWER THAT, DEAR?
HAPPY THANKSGIVING.
BUT IS TURKEY MEAT THE REAL CULPRIT
IN THIS TRADITIONAL PASSING-OUT PARADE?
OH, WHAT A BEAUTIFUL BIRD.
OR WILL THIS MYTH'S GOOSE GET COOKED?
SINCE THIS MYTH IS ALL ABOUT TIREDNESS,
I THINK REACTION TIME IS HOW WE SHOULD TEST IT.
RIGHT.
WHY DON'T WE COME UP WITH A CONTROL TEST
THAT TESTS OUR REACTION TIME,
AND THEN WE'LL HAVE MULTIPLE TESTS
WHERE WE TRY DIFFERENT AMOUNTS OF TURKEY
AND EVEN TRY TRYPTOPHAN?
AND SINCE I DON'T EAT TURKEY,
THAT MAKES YOU TWO THE GUINEA PIGS.
SOUNDS GREAT TO ME.
LET THE FEASTING BEGIN.
Narrator: BUT BEFORE GRANT TIES ON HIS BEST BIB,
THE BOYS NEED TO GIVE KARI SOME BASELINE RESPONSE TIMES.
YOU KNOW WHEN YOU'RE TIRED, YOUR REACTION TIME IS SLOW.
CUE ARCADE LIGHTING!
THIS IS WHACK-A-MYTHBUSTER.
THEY'RE GONNA BOUNCE FOR 45 SECONDS.
THEY GET A POINT FOR EVERY TIME THEY HIT ONE OF THEIR COWORKERS.
Narrator: FIRST UP IS A FIT AND WIDE-AWAKE TORY.
Tory: THREE, TWO, ONE.
IT SEEMS HE'S IN PRETTY GOOD FORM --
GREAT VISION...
IT'S KIND OF WEIRD TO WHACK MYSELF.
...FAST REACTIONS...
AND JUST THE RIGHT BALANCE OF HOMICIDAL INTENT.
ALL RIGHT, SO, IN 45 SECONDS, I WAS ABLE TO RACK UP 61 POINTS.
THAT IS MY CONTROL.
Narrator: ALL GRANT NEEDS TO DO
IS SET HIS OWN REACTION-TIME BASELINE.
COME ON!
Narrator: BUT IT'S HARD TO RESIST GOING ONE UP ON TORY.
66. NOT BAD.
Narrator: NEXT, BEFORE MUNCHING THE MEAL OF THE MYTH,
THEY NEED TO CONFIRM
THAT TRYPTOPHAN DOES ACTUALLY MAKE YOU TIRED.
Grant: WHAT IS TRYPTOPHAN?
WELL, IT'S AN AMINO ACID THAT'S IN TURKEY,
AND THAT'S THE THING THAT PEOPLE SAY CAUSES YOU TO BECOME SLEEPY.
WE'RE GONNA BE TAKING IT IN ITS PURE CAPSULE FORM
IN AN AMOUNT THAT'S BEEN APPROVED
BY BOTH OUR NUTRITIONIST AND OUR SAFETY OFFICER.
Narrator: THE DOSE IS MUCH MORE THAN IN ANY TURKEY DINNER.
AND AFTER 45 MINUTES,
IT'S CLEAR THE GUYS AREN'T AT THEIR PERKY PEAKS.
I'M FEELING TRYPTOPHAN-TASTIC.
I FEEL TRIPPED OUT.
ALL RIGHT, WE'RE READY TO DO THIS TEST ON TRYPTOPHAN.
HERE WE GO. WHACK-A-MYTHBUSTER.
OF COURSE, THIS ALL COMES DOWN TO THE NUMBERS,
BUT YOU'D HAVE TO SAY TIRED-OUT TORY
LOOKS ABOUT AS SHARP AS A BOWLING BALL.
AFTER 45 UNDENIABLY SLUGGISH SECONDS...
49. FROM A 61 TO A 49.
NOW TO SEE IF A GROGGY GRANT FARES ANY BETTER.
ONE THING I KNOW ABOUT GRANT
IS HE GETS REALLY CRANKY WHEN HE'S TIRED.
[ GROWLS ]
ALL RIGHT.
WELL, IT'S DEFINITELY AFFECTED YOUR ANGER,
BUT IT LOOKS LIKE IT'S AFFECTING YOUR SCORE.
YOU GOT A 60. LAST TIME, YOU GOT A 66.
YEAH.
I FEEL LIKE I JUST -- THEY WERE COMING SO FAST.
THE RESULTS ARE CONCLUSIVE.
TRYPTOPHAN DOES DIM THE LIGHT IN YOUR LAMP.
BUT A LITTLE WHITE PILL IS NOT YOUR TYPICAL HOLIDAY FEAST,
SO TORY AND GRANT WILL SOON SACRIFICE THEIR STOMACHS
FOR SCIENCE.
NOW, WE FOUND OUT THAT TRYPTOPHAN
DEFINITELY MAKES YOU TIRED.
SO, THE QUESTION IS,
WILL A TRADITIONAL TURKEY MEAL MAKE YOU TIRED?
NOW, FOR THAT, I'VE PREPARED A DELICIOUS HOME-COOKED MEAL
AT CHEZ BYRON.
BEHIND ME IS DR. APPLEGATE.
SHE'S A NUTRITION PROFESSOR AT U.C. DAVIS,
AND SHE'S GOING TO HELP ME WITH THE PLANNING
OF MY THANKSGIVING MEAL.
Applegate: WELL, WHAT I DESIGNED WAS A SERIES OF THREE MEALS.
LET'S GIVE THEM THE BIG, HEFTY THANKSGIVING MEAL,
COMPLETE WITH TURKEY, STUFFING, GRAVY, MASHED POTATOES,
THE WHOLE BIT.
AND THAT WAY, WE CAN SEE HOW A BIG MEAL
WITH A LOT OF TRYPTOPHAN IN IT
SETTLES WITH THEM WITH REACTION TIME.
AND THEN GIVE THEM A SECOND MEAL THAT'S ALL THE SAME --
SAME NUMBER OF CALORIES,
BUT INSTEAD, PULL THE TURKEY OUT
AND GIVE THEM ANOTHER PROTEIN SOURCE
THAT HAS NO TRYPTOPHAN IN IT.
Narrator: WHAT DR. LIZ HAS DESIGNED IS A SUREFIRE WAY
TO SEE IF IT'S THE TRYPTOPHAN IN TURKEY
OR THE SHEER VOLUME OF FOOD
THAT TURNS US ALL INTO MASHED COUCH POTATOES.
DAY ONE IS
A TYPICALLY OVER-THE-TOP THANKSGIVING DINNER,
WITH REAL TURKEY AND ALL THE TRIMMINGS.
DAY TWO IS A MEAL WITH THE SAME INSANE CALORIE COUNT
BUT A TURKEY SUBSTITUTE WITH NO TRYPTOPHAN.
FOR GOOD MEASURE, DAY THREE'S MENU
IS THE SAME AS DAY ONE
BUT SCALED BACK TO THE SIZE OF AN EVERYDAY DINNER.
KARI WILL COMPARE THEIR REACTION TIMES AFTER EACH MEAL,
AND THAT SHOULD SETTLE THIS MYTH.
THE FIRST OFFERING IS THAT ONCE-A-YEAR FEAST
THAT HAS US ALL FROTHING WITH FERVOR.
WE HAVE ALL THE BASICS HERE -- THE SWEET-POTATO CASSEROLE,
APPLE PIE, TURKEY, STUFFING, MASHED POTATOES, GREEN BEANS.
NOW I'M GOING TO PLATE UP THE FOOD
BASED ON THEIR HEIGHT AND WEIGHT.
THEIR CALORIC INTAKE WILL BE...
TORY -- 2,420 CALORIES, AND GRANT -- 2,200 CALORIES.
I'M FEELING TIRED ALREADY, JUST THINKING ABOUT THIS.
OH, MY GOD. THAT LOOKS AMAZING.
THIS IS LIKE "MAN VS. FOOD."
DO YOU GUYS JUST NEED TO FEEL THE MOOD?
DO YOU WANT SOME AWKWARD THANKSGIVING CONVERSATION?
YES, PLEASE.
SO, TORY, WHEN ARE YOU GONNA MARRY THAT GIRL
AND GIVE ME SOME GRANDKIDS?
DON'T RUIN MY DINING EXPERIENCE, PLEASE.
GRANT, YOU'VE BEEN A BACHELOR FOR A LONG TIME.
ARE YOU EVER GONNA SETTLE DOWN?
LIKE I NEED THIS FROM YOU.
[ LAUGHS ]
Narrator: LET'S FAST-FORWARD FROM AWKWARD
TO DOWNRIGHT UNPLEASANT.
NO OFFENSE TO KARI'S COOKING,
BUT JUST WHEN THEY FIGURE THIS ORDEAL IS ALMOST OVER,
THEY DISCOVER IT'S NOT.
[ BELCHES ]
YOU DON'T WANT TO FORGET DESSERT.
OH, YOU'RE KIDDING ME.
WHERE'S THE ICE CREAM?
WHO MADE THIS CALORIE COUNT?
SCIENTISTS!
OH, MY GOD.
I'M HAVING TROUBLE HEARING.
I'M HAVING TROUBLE BREATHING.
THIS IS INTERESTING.
ALL RIGHT, BRING ON THE PIE.
MMM.
Narrator: WHEN THE PIE'S POLISHED OFF...
BRILLIANT.
...OUR TWO HEARTY HEROES CAN FINALLY LOOSEN THEIR PANTS.
DONE!
[ BELCHES ]
Kari: YAY!
YOU GUYS DID IT!
I HATE YOU.
NOW IT'S TIME FOR SWEATPANTS,
THE COUCH, AND "MYTHBUSTERS" MARATHON.
RIGHT.
NOPE, IT'S TIME FOR TESTING.
[ GROANING ]
Narrator: THE BOYS CAN AT LEAST BE THANKFUL
THAT THE TESTS ARE SHORT AND SWEET.
NOTHING LIKE A LITTLE EXERCISE AFTER A HEAVY MEAL.
THEN THEY CAN TAKE A NAP.
Kari: THE NUMBERS ARE IN,
AND IT LOOKS AS THOUGH THE CLASSIC TURKEY DINNER
ACTUALLY HAD AN EQUIVALENT EFFECT TO THE TRYPTOPHAN.
THE BOYS WERE TIRED, THEIR REACTION TIMES WERE SLOW,
BUT THE QUESTION IS, WAS IT THE TURKEY IN THAT BIG DINNER
THAT ACTUALLY DID THIS TO THEM?
SO, THE NEXT STEP IS TO GIVE THEM
AN EQUIVALENT AMOUNT OF FOOD AND CALORIC INTAKE
BUT TAKE OUT THE TURKEY
AND GIVE THEM A LOW-TRYPTOPHAN PROTEIN SOURCE.
IT'LL BE INTERESTING TO SEE IF IT ACTUALLY SLOWS THEM DOWN.
Narrator: STILL TO COME, ADAM, JAMIE, AND ESPECIALLY ALTON
TAKE THE HUMBLE PICNIC TO A WHOLE NEW LEVEL...
I PROCLAIM THESE SWEET POTATOES TO BE DONE.
...WHILE TORY AND GRANT DO THEIR BEST TO KEEP DINNER DOWN.
Tory: OH, THAT AIN'T CHICKEN.
THAT'S DEFINITELY NOT CHICKEN.
Narrator: ADAM, JAMIE, AND CULINARY MASTERMIND ALTON BROWN
ARE ABOUT TO PROVE IT'S NOT THE DESTINATION
BUT THE JOURNEY THAT COUNTS.
THEY'VE JUST DONE A TEST RUN
TO SEE IF A CAR ENGINE COULD POTENTIALLY COOK
A FAMILY-SIZE HOLIDAY FEAST.
THE TRIP SUPPLIED UP MASSIVE DATA
AND A GRAPH THAT'S A JOY TO BEHOLD.
THE CATALYTIC CONVERTER IS THE ORANGE.
EXHAUST-MANIFOLD COVER IS THE BLUE.
THOSE WERE BOTH IN THE 400- AND 500-DEGREE RANGE.
THEN WE'VE GOT THE TRANSMISSION OIL PAN
AND THE REGULAR OIL PAN.
THAT'S THE BROWN AND THE GREEN.
BOTH OF THOSE HOVERED RIGHT AROUND 200 DEGREES.
BUT HERE'S SOMETHING INTERESTING.
THIS HERE, THE WAVY PART, FRONT AND BACK,
THAT'S CITY DRIVING TO AND FROM THE SHOP.
WHEN WE WERE STOPPED,
WE OFTEN GOT THESE TEMPERATURE SPIKES UP TO 200 DEGREES.
MAKES SENSE 'CAUSE THERE'S LESS AIR
MOVING THROUGH THE ENGINE COMPARTMENT
WHEN YOU'RE STILL.
I GUESS YOU'RE RIGHT.
THE READOUTS CONFIRM THEIR CONJECTURE --
THAT SOME ENGINE COMPONENTS GET WAY HOTTER THAN OTHERS.
AND THIS IS ACTUALLY A GOOD THING
BECAUSE NOT ALL FOOD WANTS TO BE TREATED THE SAME WAY.
WE MIGHT WANT TO HAVE SOMETHING THAT'S FAIRLY EASY TO COOK,
LIKE SOME VEGETABLES, DOWN IN THESE LOWER ZONES,
AND WE MIGHT WANT TO HAVE SOMETHING
THAT REALLY NEEDS TO ROAST, LIKE THE TURKEY, UP HIGH.
Narrator: NOW WE'RE DONE WITH THE THEORY.
IT'S HIGH TIME FOR SOME HUSTLE.
JAMIE AND ADAM NEED TO EITHER MODIFY...
Jamie: JUST A LITTLE MORE,
AND I'LL HAVE A NICE, TIGHT FOOD CONTAINER.
Narrator: ...OR HAND-BUILD SOME FOOD FLASKS.
MEANWHILE, ALTON'S GOT TWO WHOLE BIRDS TO BRINE.
AND BEFORE HE STARTS PREPPING THE REST OF THE FOOD,
THERE'S THAT LITTLE CONUNDRUM OF WHAT TO PUT WHERE.
Brown: THERE AND THERE, SO THAT'S A TURKEY LEG
AND A TURKEY LEG WE'RE GONNA CONFIT IN THOSE BIG ONES.
THAT'S JAMIE'S IDEA. WE'LL SEE HOW THAT GOES.
Narrator: IT'S ALREADY ENOUGH OF A HEAD-SCRATCHER
WITHOUT THIS ADDED CHALLENGE --
BAKING A BATCH OF MINI PUMPKIN PIES
HE'S NEVER EVEN TESTED IN A REAL OVEN.
REMEMBER, KIDS, WHEN YOU GROW UP,
YOU CAN LICK THE BOWL ALL YOU WANT.
WHILE ADAM "HELPS" IN THE KITCHEN,
JAMIE SUITS UP THE V-8 COOKTOP.
Jamie: BASICALLY, WHAT I'M DOING HERE
IS USING THE CAR'S EXHAUST MANIFOLD AS A HEATING ELEMENT,
AND I'M INSULATING ALL THE WAY AROUND IT,
JUST LIKE AN OVEN, LEAVING ONLY THAT EXPOSED.
OUR CANNISTERS OF FOOD WILL SIT RIGHT ON TOP OF THAT,
AND THEN THE WHOLE THING WILL GET COVERED
WITH MORE INSULATION.
Narrator: THERE'S NO GETTING AWAY FROM IT --
THIS IS ONE PECULIAR PICNIC.
THE PREPARATION'S BEEN ALL THEY COULD HOPE FOR,
BUT NOW THAT IT'S ALMOST SHOWTIME,
THE CHEF HAS THE JITTERS.
Brown: ALL RIGHT, THIS IS AN ENTIRE BUFFET
OF POTENTIAL DOOM FOR ME, BUT HERE WE GO.
WE'VE BROKEN THE TURKEY INTO THREE PIECES.
WE'VE GOT THE BREAST LOAVES AND THE RIB CAGE HERE --
EXHAUST MANIFOLD.
LEGS CONFIT-STYLE IN OLIVE OIL
AND THYME IN THIS CANNISTER AND THIS CANNISTER --
NEXT TO THE EXHAUST MANIFOLD UP TOP.
WE'VE GOT THE THIGHS SITTING UPON BEDS OF HERBS.
THIS IS GOING IN YOUR SPECIAL CATALYTIC-CONVERTER BOX
ON TOP OF THE CATALYTIC CONVERTER.
DRESSING -- UNDERNEATH THE TRANSMISSION.
MORE SWEET POTATOES AND MAPLE
THAT ARE GONNA GO IN THIS SWEET DEVICE
UNDERNEATH THE CATALYTIC CONVERTER.
HERE WE HAVE OUR PIES. NICE JOB ON THIS.
THIS IS GONNA GO OVER THE AIR CLEANER,
WHICH WE WILL TENT
TO MAKE SURE THAT WE DON'T GET ANYTHING INTO IT.
I'VE GOT SOME SWEET POTATOES
I'M JUST GONNA KIND OF SHOVE IN NOOKS AND CRANNIES.
I'M GONNA DO THE SAME THING WITH THE LEMON
THAT'S GONNA GO WITH THE ASPARAGUS.
HOPEFULLY THIS GRAVY IS GONNA BE DELICIOUS ON TOP OF THE TURKEY,
AND THEN WE'VE ALSO GOT BRUSSELS SPROUTS AND BLUE CHEESE
AND CREAMED CORN WITH ROSEMARY.
I'M ALSO HIDING ONE TURKEY LEG SOMEPLACE JUST FOR ME
IN CASE EVERYTHING ELSE GOES TO HELL IN A HANDBASKET.
[ LAUGHS ]
Narrator: AND WE'D HAVE TO ADMIT IT WOULDN'T BE THE FIRST TIME.
Jamie: WE'VE DONE A LOT OF THINGS ON THIS SHOW THAT, WELL,
THEY'RE NOT EXACTLY PRACTICAL.
IF YOU'D LIKE TO SLIDE UNDER HERE
FROM THE FRONT BUMPER OF THE CAR...
AND THIS IS ONE OF THOSE THINGS.
YOU'RE BETTER OFF WITH AN OVEN, BUT THE ATTEMPT IS INTERESTING.
I MEAN, WE'VE MAPPED OUT THE TEMPERATURES OF THIS ENTIRE CAR
TO FIND WHERE WE CAN COOK THESE THINGS.
SO, IF IT'S POSSIBLE, WE'RE GONNA DO IT.
THAT'S IT, GUYS. WE'RE GOOD UNDER HERE.
Narrator: WITH THE TURKEY, SIDES,
AND DESSERT SECURELY STOWED,
IT'S TIME THIS MOVABLE FEAST HIT THE HIGHWAY.
ALL RIGHT, WE GOT A CARFUL OF FOOD
AND FOUR HOURS TO COOK THANKSGIVING DINNER.
Brown: HIT IT.
[ ENGINE TURNS OVER ]
MYTHBUSTERS ROAD TRIP.
Narrator: AFTER GOBBLING THEIR WAY THROUGH
A GIGANTIC HOLIDAY FEAST,
TORY AND GRANT'S REACTION TIMES HIT A NEW LOW,
BUT WAS IT DOWN TO THE TURKEY?
WE'RE ABOUT TO FIND OUT.
TODAY'S MEAL IS JUST AS MASSIVE,
BUT THE TURKEY'S BEEN TRADED FOR A PROTEIN POWDER
THAT KARI'S MIXED IN WITH THE MASHED POTATOES.
DINNER.
WHAT DO YOU HAVE FOR US?
LOTS AND LOTS OF DELICIOUS DINNER, SANS TURKEY.
OH, MY GOD,
SO THIS IS THE SAME AMOUNT OF CALORIE COUNTS,
BUT THERE'S NO TURKEY.
DIG IN.
OH, WAIT. THERE'S MORE.
YOU DON'T WANT TO FORGET THE GRAVY.
THAT LOOKS LIKE SNOT.
Grant: AFTER LOOKING AT THIS MEAL,
PARTICULARLY THE CONSISTENCY OF WHAT I'M TRYING TO EAT HERE,
I THINK THAT THIS IS GOING TO BLOCK UP MY ENTIRE SYSTEM,
AND I PREDICT THAT I WILL BE VERY, VERY TIRED.
Narrator: IT'S BEEN SAID WE EAT FIRST WITH OUR EYES.
[ GROANS ]
IF THAT'S TRUE,
IT'S A MIRACLE THIS STUFF EVER GETS TO THE MOUTH.
Kari: I HAVE NOTICED THAT THE BOYS SEEM A LITTLE MORE TIRED,
SLEEPY, LETHARGIC SINCE THEY STARTED THIS EXPERIMENT --
ABOUT THE EQUIVALENT AMOUNT OF SLEEPINESS
THAT I SAW WITH THE TURKEY DINNER.
JUST A LITTLE MORE DISGUST.
Grant: THIS IS GONNA RUIN THANKSGIVING FOREVER.
Narrator: IT'S CLEAR THAT THE GUYS
AREN'T EXACTLY GRAZING WITH GUSTO,
BUT AFTER 90 MINUTES OF MUNCHING, THEY'RE DONE.
Kari: NOW IT'S TIME TO FIND OUT IF IT'S THE TURKEY
THAT ACTUALLY MADE THEM TIRED IN THAT BIG THANKSGIVING MEAL
THAT THEY HAD BEFORE.
[ Laughing ] DO WE EVEN NEED TO DO THE TEST?
Narrator: NOW CERTIFIED TURKEY-TRYPTOPHAN FREE, TORY...
48. NOT BAD.
IT'S NOT GOOD.
...AND GRANT DO THEIR LEVEL BEST TO RECAPTURE THE FORM...
42.
...OF THEIR FIRST CONTROL TEST.
LOOK LIKE THAT AFFECTED YOUR ABILITY TO HIT THE LITTLE HEADS.
BUT THEY FAIL.
MEAL TWO'S DATA IS REMARKABLY SIMILAR TO MEAL ONE'S,
WHICH MEANS THAT TURKEY'S NOT LOOKING LIKE THE COMA CULPRIT.
BUT TO SETTLE THIS ONCE AND FOR ALL...
THANKSGIVING AGAIN?
AGAIN.
Narrator: ...IT'S ON TO THE MORE MODEST THANKSGIVING MEAL
THAT DOES INCLUDE TURKEY.
IF THERE'S ANYTHING TO THIS MYTH,
WE SHOULD SEE SOME ADVERSE REACTIONS,
EVEN FROM A SENSIBLE SERVING.
IT'S NOW LUNCHTIME ON DAY THREE.
SO, WE'VE ACTUALLY GOTTEN THE FOOD TO SMALLER PROPORTIONS,
KEPT THE TURKEY THE SAME SIZE,
AND WE'RE GONNA SEE IF IT IS, IN FACT,
THE TURKEY THAT'S MAKING US DROWSY.
BUT RIGHT NOW, I DON'T FEEL VERY DROWSY.
MEANTIME, GRANT LOOKS LIKE HE HASN'T EATEN SINCE AUGUST.
Grant: THIS IS GOOD.
GONNA BE A GOOD TEST.
I AM DONE.
GOOD CRUST, BY THE WAY.
ALL RIGHT, LET'S GO DO THE TEST.
YOU GUYS DON'T SEEM TOO TIRED.
NOT YET.
IT'S MAKE-OR-BREAK TIME FOR THE "TURKEY MAKES YOU TIRED" MYTH.
IF THE REACTION TIME IS SLOW ON THIS TEST, IT'S MYTH CONFIRMED.
IF THE REACTION TIME IS MORE LIKE THE CONTROL,
IT'S MYTH BUSTED.
Narrator: GRANT'S FIRST UP TO BAT.
OH, MY GOD. THE FOCUS.
I DON'T THINK THE TURKEY'S MAKING YOU TIRED.
WOW!
67 -- THAT'S EVEN BETTER THAN YOUR CONTROL.
THANK YOU. THANK YOU VERY MUCH.
NOW CAN TORY BACK UP THAT ASTOUNDING ACHIEVEMENT?
63.
I BEAT MY CONTROL TEST.
THIS ONE'S LOOKING BUSTED.
YEP, IT'S RARE TO GET PROOF THIS POSITIVE,
BUT IT'S CLEAR THAT THE TURKEY'S A "FOUL" CALL.
FOR THIS CULINARY COMA, YOU CAN'T BLAME THE BIRD.
SO, I GUESS TURKEY DID NOT MAKE YOU TIRED.
TURKEY DID NOT MAKE YOU TIRED.
THIS IS BUSTED.
IT'S TOTALLY BUSTED.
IT'S NOT THE TURKEY THAT MAKES YOU TIRED.
IT'S THE AMOUNT OF FOOD THAT YOU EAT.
IT'S THE GLUTTONY.
THE CALORIES ARE WHAT GET YOU.
Narrator: STILL TO COME, JAMIE, ADAM, AND ALTON
MAKE POPCORN THE DANGEROUS WAY.
IT REMINDS ME OF WATER HEATERS ABOUT TO EXPLODE.
AND IT'S BUCKETS AT THE READY AS OUR BLINDFOLDED BOYS
FIND OUT WHAT TASTES LIKE CHICKEN AND WHAT DOESN'T.
[ CHICKEN CLUCKS ]
OKAY, SO, THE NEXT ONE UP FOR US
IS DOES ANY UNUSUAL MEAT TASTE LIKE CHICKEN?
WELL, THAT IS A CLASSIC, AND I'VE ALWAYS WANTED TO TEST IT.
IT'S WHEN SOMEBODY TRIES TO CONVINCE YOU
TO EAT SOME WEIRD MEAT, LIKE TURTLE OR CROCODILE,
AND THEY TELL YOU IT TASTES LIKE CHICKEN.
BUT IS THAT BECAUSE THE MEAT ACTUALLY TASTES LIKE CHICKEN
OR IT'S JUST A NICE, EASY, FAMILIAR WAY TO DESCRIBE IT?
Narrator: THE WHITE MEAT IN CHICKEN
IS MOSTLY A FAST-TWITCH MUSCLE FIBER,
AND ONE THEORY HOLDS THAT ANIMALS WITH SIMILAR MUSCLES
MIGHT WELL HAVE A SIMILAR TASTE.
TO TEST THIS MYTH, WE'LL NEED TWO VOLUNTEERS
WHO AREN'T IN THE LEAST BIT CHICKEN.
OKAY, SO, GIVEN THAT I'M NOT GONNA DO ANY OF THE EATING,
HOW ABOUT I GO TO AN EXOTIC BUTCHER,
FIND THE WEIRDEST MEATS I CAN,
AND THEN I'LL DO A BLIND TASTE TEST
WHERE I'LL FEED YOU THE WEIRD MEATS AS WELL AS CHICKEN,
AND YOU JUST HAVE TO TELL ME IF IT'S CHICKEN OR NOT CHICKEN?
I'M GONNA START PRETENDING LIKE I'M A VEGETARIAN FROM NOW ON.
SO, THE SPECIAL MENU IS ALL DOWN TO KARI.
IN A WAY, SHE'S JUST RETURNING A FAVOR.
NOW, THE LAST TIME TORY AND GRANT
HAD TO ORGANIZE A MEAL FOR ME,
THEY WENT TO A VERY EXOTIC PLACE TO BUY FOOD...
TO COLD FEET.
AND WARM BUGS.
...AND GOT ALL SORTS OF INTERESTING CHOICES --
CHICKEN FEET, SCORPIONS, ENTRAILS.
[ GAGS, RETCHES ]
I HAVE A FEELING REVENGE IS GONNA TASTE LIKE CHICKEN.
WHERE DO YOU KEEP YOUR EXOTIC MEATS?
RIGHT HERE IN FRONT OF YOU.
OOH!
OH, YEAH, THIS IS THE PERFECT SPOT.
WHAT'S THAT WITH THE HEAD RIGHT THERE?
Man: THAT IS CALLED SQUAB.
OH, YEAH, DEFINITELY GONNA NEED ONE OF THOSE.
ALL RIGHT.
SOME SNAKE.
THIS IS A DIAMONDBACK.
THAT IS REAL.
THAT IS REALLY REAL.
[ LAUGHS ]
AND I'LL TAKE THE TURTLE, ALLIGATOR, THE OSTRICH.
I'LL TAKE ALL OF THAT. JUST WRAP IT UP.
Narrator: AT SOME TIME,
ALL THESE MEATS HAVE BEEN SAID TO TASTE LIKE CHICKEN.
PEACOCK, GOAT, TURTLE, SNAKE, FROG.
BON APPĂ©***, SUCKERS.
Narrator: AND WE'LL SOON SEE IF THE BOYS CAN PICK A BULLFROG
FROM A BUFFALO WING.
DAVID LAWRENCE IS EXECUTIVE CHEF
AT A WELL-KNOWN RESTAURANT HERE IN SAN FRANCISCO,
AND ONE OF HIS SIGNATURE DISHES IS FRIED CHICKEN.
ALL RIGHT, CHEF,
SO, IT'S IMPORTANT FOR THIS MYTH
THAT WE PREPARE EVERYTHING IN THE SAME WAY.
WHAT'S THE PLAN HERE?
THE PLAN HERE IS WE'RE GONNA DO IT
VERY MUCH HOW WE DO FRIED CHICKEN HERE AT 1300.
WE'RE VERY FAMOUS FOR THAT.
SO, I'VE MARINATED IT ALL THE SAME WAY,
JUST HOW WE DO WITH OUR FRIED CHICKEN,
AND I'VE PREPARED THE BATTER FOR IT,
AND WE'RE GONNA JUST BREAD IT IN THE BATTER.
I'M GONNA START WITH THE PEACOCK.
AS YOU CAN SEE, IT LOOKS LIKE CHICKEN.
AND I HAVE SOME SNAKE FOR YOU.
WHOA, WEIRD.
AS YOU CAN SEE, THEY'VE ALL BEEN MARINATED THE SAME.
SAME BATTER.
AND NOW WE'RE READY TO FRY THEM.
START THE MAGIC.
OKAY. START THE FRIZZLE.
ALL UP, THEY'RE COOKING NINE DIFFERENT KINDS OF EXOTIC MEAT
AND 11 SERVINGS OF CHICKEN.
AND AFTER A FOWL FRY-UP, IT'S TIME FOR THE DINNER BELL.
ABSOLUTELY.
ALL RIGHT. NICE PLACE.
THIS IS WHAT I'M TALKING ABOUT.
I HEAR THE SQUIRREL IS AWESOME HERE.
Kari: OKAY, SO, HERE'S THE EXPERIMENT.
WE HAVE 20 DIFFERENT MEATS.
YOU WILL BE BLINDFOLDED.
I'M GOING TO CUT A BITE AND FEED IT TO YOU,
AND YOU JUST HAVE TO SAY CHICKEN OR NOT CHICKEN.
BUT, SO THAT YOU DON'T INFLUENCE EACH OTHER,
THEY WILL NOT BE FROM THE SAME PLATE.
WAIT, YOU'RE GONNA FEED US?
YEP.
Narrator: AND SO BEGINS
SURELY ONE OF THE STRANGEST MEALS EVER SERVED...
LET'S DO IT.
...A BLINDFOLD BANQUET OF PEACOCK AND OSTRICH
AND DIAMONDBACK RATTLER WITH A CHICKEN CHASER.
Kari: OPEN, GRANT.
THAT'S NOT CHICKEN.
NOT CHICKEN. ALTHOUGH DELICIOUS.
DEFINITELY CHICKEN.
OH, THAT'S DELICIOUS -- MOIST, FLAVORFUL.
THAT WAS CHICKEN.
I'M PRETTY SURE THAT WAS NOT CHICKEN.
TORY.
OH, THAT AIN'T CHICKEN.
THAT'S DEFINITELY NOT CHICKEN.
I DON'T KNOW WHAT THAT IS, BUT IT'S NOT CHICKEN.
HERE COMES THE TRAIN.
IT'S GOING INTO THE TUNNEL.
THAT IS ONE TOUGH TRAIN.
CHICKEN OR NOT CHICKEN?
MAYBE IF IT WAS, LIKE, OVERCOOKED CHICKEN,
BUT I'M GONNA SAY NO ON THE CHICKEN.
HOW ABOUT YOURS?
MM... NOT CHICKEN.
Narrator: AT THE END OF THE MEAL,
THERE'S NO COFFEE AND PIE, JUST A SCORECARD.
TORY, YOU GOT 17 OUT OF 20 CORRECT.
AND, GRANT, YOU DID A LITTLE BETTER THAN GUESSING.
YOU GOT 11 OUT OF 20.
[ LAUGHS ]
I CAN'T BELIEVE YOU GOT 17 OUT OF 20.
WOW.
I CAN'T BELIEVE YOU HAVE NO IDEA
WHAT YOU'RE PUTTING IN YOUR MOUTH.
[ LAUGHTER ]
Narrator: CLEARLY, IT'S WAY TOO SOON TO CALL FOR THE CHECK.
EITHER RESULT COULD PUSH THE CASE FOR CHICKEN CONFUSION
IN EITHER DIRECTION,
BUT TORY'*** ON A POINT
THAT MIGHT HAVE SKEWED THE LAST TASTE TEST,
AND HE'S FOUND A SOLUTION.
NOW, WE TRIED 20 DIFFERENT SAMPLES,
AND I WAS ABLE TO PICK 17 OUT OF THE 20.
THAT AIN'T CHICKEN.
BUT I'LL TELL YOU WHAT, THE TEXTURE WAS A DEAD GIVEAWAY.
I MEAN, AS SOON AS I FELT SOME KIND OF DIFFERENT TEXTURE,
I KNEW IT WASN'T CHICKEN,
AND THEN THE TASTE WAS A LITTLE OFF FROM THE CHICKEN.
OH! WHAT WAS THAT?
THAT WAS DEFINITELY NOT CHICKEN.
SO, I THINK WHAT WE NEED TO DO
IS GET RID OF TEXTURE ALTOGETHER.
WE NEED TO, LIKE, GRIND THIS MEAT UP
AND JUST FOCUS ON THE TASTE.
Narrator: SOUNDS LIKE A PLAN,
BUT A MEAL OF MINCED BIRDS AND REPTILES
JUST MIGHT COME BACK TO BITE THEM.
PLEASE, DON'T TRY ANYTHING YOU'RE ABOUT TO SEE AT HOME.
THAT'S RIGHT, WE'RE PROFESSIONALS.
AND WE HAVE REALLY GOOD INSURANCE.
AAH! [ CHUCKLES ]
Narrator: NOW FOR A BRIEF INTERLUDE
ON BEHALF OF AMERICA'S FAVORITE FAST SNACK.
ALTON, I BET YOU'RE KIND OF A BADASS
WHEN IT COMES TO COOKING POPCORN.
I'D LIKE TO THINK I'VE GOT SKILLS.
SO, HAVE YOU INVESTIGATED THE VERY FASTEST METHOD
FOR COOKING POPCORN?
I'VE TRIED ABOUT 40 DIFFERENT METHODS.
I THINK I'VE GOT IT PRETTY QUICK.
OKAY, IN THIS BOX PURPORTS TO BE
THE VERY FASTEST-EVER METHOD FOR COOKING POPCORN.
CHECK THIS OUT. REVEAL IT.
YOU'VE GOT TO BE KIDDING ME.
[ LAUGHS ]
I'VE HEARD OF THESE THINGS,
BUT I DIDN'T THINK THEY REALLY EXISTED.
Narrator: BUT BEFORE THEY UNLEASH THE BEAST
TO SEE IF IT REALLY IS THE WORLD'S FASTEST,
THEY NEED A TIME TO BEAT.
DO ME A FAVOR.
MEASURE ME OUT A HALF A CUP OF THOSE GUYS.
Narrator: THIS IS WHAT CHARTED NUMBER ONE ON ALTON'S TOP 40.
JAMIE, WILL YOU PULL OUT A PIECE OF FOIL
THAT WILL BE BIG ENOUGH TO CRIMP OVER THAT HOLE THERE?
THREE TABLESPOONS OF OIL.
DUMP THAT IN.
WRAP AND CRIMP THE BOWL, PLEASE, IF YOU WOULD, SIR.
Adam: WE ARE.
BEGIN THE SEQUENCE.
TIMER IS GOING.
GO FULL FLAME.
AND GET A LITTLE SHAKE ACTION.
THIS IS ABOUT AS FAST A METHOD AS I'VE GOT.
[ POPPING ]
WELL, THAT WAS QUICK TO THE FIRST POP.
WHAT TIME? HOW MUCH TIME?
COME ON, BABY, POP.
I LIKE WATCHING THEM KIND OF JUMP UP
AND HIT THE UNDERSIDE OF THE FOIL.
Narrator: AND WHEN IT SOUNDS LIKE THE POPPING
IS JUST ABOUT DONE,
THEY'VE SET A TIME THAT EVEN BEATS THE PANTS OFF
MOST MICROWAVE BRANDS.
NOW TO SEE IF THIS MYSTERIOUS ORIENTAL ORDINANCE CAN TOP IT.
IT'S ESSENTIALLY A PRESSURE VESSEL
THAT REALLY IS MEANT TO JUST POP POPCORN.
IT'S MADE IN CHINA,
AND, AFTER CAREFULLY TRANSLATING THE INSTRUCTIONS,
IT'S DECIDED THAT DISCRETION
IS THE BETTER PART OF DELICIOUSNESS.
THIS IS SUPPOSEDLY THE FASTEST POPCORN COOKER IN THE WEST.
EITHER THAT OR IT'S A BOMB.
THE INSTRUCTIONS, WHICH WE TRANSLATED FROM THE MANDARIN,
CALL FOR TWO TO THREE WHOPPING CUPS OF POPCORN.
WE'RE GOING WITH THE MAXIMUM.
ON ADAM'S SAY-SO, I'LL LIGHT THE FLAME,
AND WHEN THIS REACHES ONE MEGA-PASCAL,
WHICH IS ONE ON THE DIAL...
AT WHICH POINT THE WATER INSIDE THE POPCORN
SHOULD HAVE VAPORIZED AND THE STARCH LIQUEFIED,
BUT IT WILL NOT POP UNTIL WE RELIEVE THE PRESSURE.
AT THAT POINT, JAMIE WILL TURN OFF THE FLAME,
I WILL PLACE THIS WHOLE THING UPRIGHT,
POP THAT LEVER,
WHICH EITHER WILL MAKE US ALL DEAD
OR GIVE US ALL SOME POPCORN TO ENJOY.
COOKING IN A BOMB SUIT! ONLY ON THIS SHOW.
IF WE JUST FIND PIECES, CAN I HAVE YOUR WATCH?
ABSOLUTELY.
Narrator: IT'S NOT THE SIMPLEST WAY TO MAKE POPCORN.
JAMIE LIGHTS THE GAS,
AND ADAM ROTATES THE PRESSURE VESSEL
LIKE A CAST-IRON PIG ON A SPIT, HENCE THE BOMB SUIT.
ALTON'S METHOD TOOK 1 MINUTE, 45 SECONDS.
Jamie: ABOUT THREE AND A HALF MINUTES IN,
AND I HAVEN'T SEEN THE PRESSURE RISE AT ALL YET.
WE NEED THE PRESSURE FOR THIS TO WORK.
Narrator: BUT THE PRESSURE DOES SLOWLY BUILD...
IN MORE WAYS THAN ONE.
THIS ACTUALLY MAKES ME KIND OF NERVOUS.
IT REMINDS ME OF WATER HEATERS ABOUT TO EXPLODE.
AH. I REMEMBER THAT.
WE ARE AT ABOUT SEVEN MINUTES
WHEN IT'S ONLY SUPPOSED TO RUN FROM THREE TO FIVE.
BUT THE PRESSURE'S COMING UP CONSISTENTLY NOW.
I NEVER THOUGHT THAT FOUR OR FIVE MINUTES FROM COLD
MADE ANY SENSE.
THERE'S JUST TOO MUCH MASS THERE.
YEAH.
FINALLY, THEY GET TO THE POINT
WHERE A SUDDEN RELEASE SHOULD POP THE CORN.
IT'S NOT SOMETHING YOU DO WITH THE FLICK OF A SWITCH.
YEAH!
YOU WANT THE LEVER IN THERE, OR YOU JUST WANT TO HIT THAT?
GO FOR IT.
THREE, TWO, ONE!
Narrator: IF THERE'S EVER BEEN A TIME
TO SAY "DON'T TRY THIS AT HOME," IT'S NOW.
[ LAUGHS ]
YAY!
Brown: NOTICE THAT THE WAY THAT IT EXPLODED
CREATES A SHAPE THAT'S MORE LIKE PUFFED RICE
THAN IT ACTUALLY IS POPCORN
BECAUSE OF THE SPEED OF THE KIND OF PLASMA FORM
OF THE STARCH BURSTING OUT.
I THINK THAT IF WE TOOK THE PRESSURE DOWN
AND JUST DIDN'T DO IT AS LONG, IT'D PROBABLY BE REALLY GOOD.
NOW, YOU COULD STILL ARGUE IT'S LIGHTNING QUICK,
AS THE CORN ACTUALLY POPS IN A FRACTION OF A SECOND
AS SOON AS THE PRESSURE'S RELEASED.
BUT IF YOU'RE AIMING TO FIX A QUICK SNACK
INSIDE THE COMMERCIAL BREAK, FORGET IT.
Brown: WELL, AT 9 MINUTES, 31 SECONDS,
I WOULDN'T CALL IT SPEEDY, BUT IT'S A HECK OF A SHOW.
TOTALLY.
THAT IS THE MOST FUN I HAVE EVER HAD MAKING POPCORN.
AND THE MOST MESS.
ABSOLUTELY.
YAY!
Narrator: SO FAR, GRANT AND TORY HAVE ONLY MANAGED
TO MUDDY THE WATERS ON THE "TASTES LIKE CHICKEN" MYTH.
I'M PRETTY SURE THAT WAS NOT CHICKEN.
THAT'S NOT CHICKEN.
SO THEY DECIDED TO GO BACK TO BASICS --
NO SPICES, NO DISCERNIBLE TEXTURE,
AND, THIS TIME, KARI'S THE COOK.
[ GROANS ] ALL RIGHT, OKAY.
WE'RE GOING TO GRIND UP ALL THE MEATS,
MAKE THEM INTO PATTIES, PREPARE THEM ALL THE SAME WAY,
FEED THEM THE SAMPLES AGAIN,
AND COME UP WITH A CONCLUSION FOR THIS MYTH.
Narrator: IT ALL SOUNDS PRETTY STRAIGHTFORWARD.
SO, ANYONE FOR MINCED RATTLESNAKE?
AAH!
Narrator: APPARENTLY, NOT KARI.
[ GRINDER SPUTTERS ]
Woman: JAMMED IT.
[ GROANS ]
SO, NOW WE'RE FOCUSING SOLELY ON TASTE ALONE.
AM I GONNA BE ABLE TO TASTE THE DIFFERENCE BETWEEN CHICKEN
AND NOT CHICKEN?
[ GAGS ]
Grant: WHAT WE'RE LOOKING FOR FOR THIS TO BE BUSTED
IS THAT WE SCORE VERY HIGH,
THAT WE CAN TELL EXACTLY WHAT IS AND IS NOT CHICKEN,
AND IF WE CAN'T TELL, WELL, THEN, IT'S CONFIRMED,
AND IT DOES TASTE LIKE CHICKEN.
Narrator: BUT WITH NO EXPERT CHEF AND NO MARINADE,
SOME OF THESE EXOTIC EDIBLES MIGHT PROVE HARD TO SWALLOW.
Kari: TORY.
YOU KNOW, I FIND BEING BLINDFOLDED
ENHANCES THE FLAVOR OF THE MEAT.
IS IT BETTER WHEN IT'S ALL BREADED AND FRIED?
YEAH, TOTALLY.
THE WAY YOU PREPARED IT,
YOU CAN REALLY TASTE THE DIFFERENCE OF THE MEAT.
IT MASKED THE FLAVOR.
RIGHT NOW, WE'RE TASTING JUST THE MEAT,
AND IT'S PRETTY EASY TO DISTINGUISH BETWEEN CHICKEN
AND WHAT'S NOT.
SPIT BUCKET.
Narrator: TODAY, JUST 8 OF THE 20 DISHES ARE ACTUALLY CHICKEN.
AH, THAT'S NOT CHICKEN.
THIS AIN'T CHICKEN.
CHOO-CHOO TRAIN.
[ IMITATES TRAIN ] CHOO-CHOO!
UGH!
[ GAGS, SPITS ]
THAT WAS DEFINITELY NOT CHICKEN.
PEACOCK.
I THINK THAT WAS PEACOCK.
[ IMITATING PEACOCK ]
MIGHT WANT TO COOK THAT ONE A LITTLE LONGER.
SO, LET'S SEE HOW THEY'VE DONE
AND IF THIS VERY SUBJECTIVE MYTH IS ONE WE CAN BUST OR CONFIRM.
I DON'T EVER WANT TO EAT CHICKEN AGAIN.
OKAY, BLINDFOLDS OFF.
WOW, THAT WAS AN EXPERIENCE.
Grant: LOOK AT ALL THE DIFFERENT COLORS.
[ LAUGHS ]
IT'S MY FIRST BARBECUE WITH THE SPIT BUCKETS, FOR SURE.
ARE YOU READY FOR THE RESULTS?
YEAH, LET'S HEAR IT.
OKAY, TORY, YOU GOT 18 OUT OF 20.
AND, GRANT, YOU GOT 19 OUT OF 20,
WHICH MAKES THIS MYTH BUSTED.
TOTALLY BUSTED.
I MEAN, WITH THIS TEST, WITHOUT ALL THAT SEASONING,
IT WAS SO EASY TO TELL THE DIFFERENCE BETWEEN CHICKEN
AND WHAT WASN'T CHICKEN.
YEAH, I MEAN, IT WAS REALLY, REALLY CLEAR.
THERE WERE SOME THINGS THAT IMMEDIATELY, I WAS LIKE,
"NOPE, NOT CHICKEN."
YOU KNOW THE FUNNIEST PART OF IT?
I THREW AN EXTRA ONE IN THERE
THAT I'VE NEVER HEARD AS TASTES LIKE CHICKEN,
AND IT'S THE ONE THAT BOTH OF YOU
IDENTIFIED AS CHICKEN -- BOAR.
CRAZY, RIGHT?
YEAH.
ALL RIGHT, WELL, THIS MYTH IS BUSTED.
TOTALLY BUSTED.
SO MUCH MEAT.
YOU DID EAT A LOT OF FOOD THIS WEEK.
[ GROANS ]
I THINK I MIGHT HAVE TO LOOSEN UP MY BELT.
YEAH. MY PANTS FEEL A LITTLE TIGHT.
[ GROANS ]
[ BELCHES ]
LOOK OUT, COMING THROUGH.
SO, WHY DOES POPCORN POP?
SIMPLE -- EACH ONE OF THESE KERNELS
IS LIKE LITTLE BITTY STEAM BOMB.
THERE IS MOISTURE INSIDE AS WELL AS A VERY HARD FORM OF STARCH.
BY APPLYING HEAT, WE TURN THAT WATER INTO STEAM.
IT EXPANDS MASSIVELY, BASICALLY LIQUIDIZING THE STARCH.
THERE'S A VERY HARD SHELL.
IT EVENTUALLY RUPTURES, AND OUT COMES THIS,
WELL, ESSENTIALLY, A FOAM WHICH SOLIDIFIES IN THE AIR,
AND YOU'VE GOT POPCORN.
Narrator: THERE'S PROBABLY NOT A KID IN THE COUNTRY
WHO HASN'T AT LEAST THOUGHT ABOUT FRYING AN EGG
ON AN ENGINE,
BUT THIS IS A TAD MORE AMBITIOUS --
A WHOLE THANKSGIVING DINNER.
AND THEY'RE ALREADY SENSING THE SAVORY SMELL OF SUCCESS.
ARE YOU STARTING TO SMELL ANYTHING?
YEAH.
IT'S NICE -- SIGHTSEEING, COOKING.
SAGE. I'M GETTING A LITTLE SAGE.
A LITTLE SWEET POTATO.
DEFINITELY SWEET POTATO.
Adam: EVERY TIME WE PAUSE EVEN FOR A SECOND,
WE'RE ENVELOPED IN A CLOUD OF SAGEY, YAMMY,
SWEET-POTATO GOODNESS.
I'M GONNA START STICKING SWEET POTATOES IN MY CAR
JUST ON A DAILY BASIS.
IT'S SO NICE.
Narrator: THERE WAS NEVER A DOUBT
THAT THE FOOD WOULD HEAT UP,
BUT ONE OF THE KEYS TO COOKING IS CONTROLLING THE TEMPERATURE.
WITH AN EYE ON THE GAUGE AND A NOSE TO THE WIND,
THEY DECIDE TO PULL UP, JACK UP, AND TEST THOSE SWEET POTATOES.
HERE ARE SOME SWEET POTATOES.
JUST POP THEM RIGHT THERE.
EXCELLENT.
Jamie: WHEN IT COMES TO COOKING WITH YOUR CAR,
THE CATALYTIC CONVERTER IS THE ROCK STAR OF THE HEAT SOURCES,
AND IT'S ALREADY COOKED OUR SWEET POTATOES.
I PROCLAIM THESE SWEET POTATOES TO BE DONE.
NOW WE WILL SIMPLY KEEP THEM WARM.
SO, WE'RE JUST PUTTING THEM ON THE TOP OF THE ENGINE
UNTIL EVERYTHING ELSE HAS CAUGHT UP.
THERE WE GO.
Narrator: AND THEY ARE CATCHING UP.
BACK ON THE ROAD,
EVERY DISH SENDS A DIFFERENT TEMPERATURE PROFILE
BACK TO THE COCKPIT.
THE CONFIT IS CLIMBING FASTER.
IT IS NOW, YEAH.
ONCE WE STARTED UP INTO THE HILLS...
YEAH.
THIS IS WHERE ALTON COMES INTO HIS OWN.
HE CALLS FOR A PIT STOP, BUT NOT FOR THE CONFIT.
IT'S THE TURKEY BREAST HE'S WORRIED ABOUT.
LET'S GET OUT AND CHECK EVERYTHING.
ALL RIGHT.
WHAT ARE YOU THINKING?
WELL, I JUST TASTED THE END OF THE PROBE.
YEAH, 174.
WE NEED TO GET IT DOWN, BUDDY.
ALL RIGHT, I WILL START DISMANTLING IT.
AND HERE'S WHERE ADAM GETS TO DO HIS THING.
I FEEL LIKE I'M DIFFUSING A BOMB AT THE END OF AN ACTION MOVIE.
[ Scottish accent ] CUT THE GREEN WIRE
WITH THE YELLOW STRIPE,
NOT THE YELLOW WIRE WITH THE GREEN STRIPE.
[ Normal voice ] THEN I'LL JUST GUESS, AND IT'LL BE RIGHT.
RIGHT.
Brown: SO, THAT'S TWO OF THE TURKEYS ARE OUT,
AND WE'RE GONNA LEAVE THEM UNDER THE HOOD TO WARM.
THE CONFIT ARE SITTING AT ABOUT 147 DEGREES.
I'D SURE LIKE TO SEE THEM HIT 165 BEFORE WE PULL THEM.
MAYBE WE'LL HAVE TIME, MAYBE NOT.
ALL RIGHT.
Narrator: TIME NOW IS OF THE ESSENCE
BECAUSE JUST DOWN THE ROAD
IS THE PLACE THEY'VE PICKED OUT TO BREAK BREAD.
Adam: POP THE HOOD.
Brown: IT'S LIKE RINGING THE DINNER BELL.
Narrator: NOW, WE COULD HAVE JUST
MADE THIS A ROADSIDE PICNIC,
BUT THAT'S NO WAY TO EAT THANKSGIVING DINNER.
OH, NICE.
THE VENUE IS MARIN HEADLANDS CENTER FOR THE ARTS,
AND THEY'RE BARELY UNPACKED
BEFORE ALTON INSISTS THEY TRY OUT THE TURKEY.
IF THE BIRD'S ONLY SO-SO OR WORSE,
IT'S AGREED THAT THE WHOLE MEAL'S A BUST.
GO AHEAD.
YEAH. HOW IS IT?
CONSIDERING THEY WERE COOKED IN AN ENGINE.
IT'S DELICIOUS.
IT'S TASTY, AND IT'S TENDER.
Jamie: IT IS.
I'M NOT ASHAMED OF THAT AT ALL.
Narrator: THAT'S PRETTY HIGH PRAISE FROM A CRITICAL COOK.
THE TURKEY, OF COURSE, GETS THANKSGIVING TOP BILLING.
NOW LET'S SEE HOW THE COSTARS HAVE FARED.
[ CORK POPS ]
THERE IS ONE SURPRISE CASUALTY.
ADAPTATION IS INCREDIBLY IMPORTANT
IN CULINARY EXPERIMENTATION.
CASE IN POINT, WE HAVE A GRAVY.
IT'S DELICIOUS, BUT IT'S WAY TOO THIN.
SO, YOU KNOW WHAT?
IT JUST BECAME OUR OPENING SOUP COURSE.
[ LAUGHS ] LIKE I PLANNED IT.
Narrator: IT'S A GREAT SAVE AND THE BIRTH OF A BRAND-NEW SOUP.
ALMOST EVERYTHING ELSE IS SURPRISINGLY GOOD
AND WELL-COOKED, INCLUDING THAT TURKEY CONFIT.
I THINK HENRY VIII WOULD BE PROUD,
BUT I THINK THOSE ARE GONNA BE EVEN BETTER.
Narrator: THE VERY LAST THINGS ON THE MENU
ARE THOSE EXPERIMENTAL PUMPKIN PIES,
AND THEY'RE PRAYING THIS DINNER DOESN'T END IN DISAPPOINTMENT.
THIS IS GOOD.
IT'S GOOD.
IT TOTALLY WORKED.
[ LAUGHTER ]
SEE?
HE'S GIVING THANKS.
THE THRESHOLD FOR OUR EXPECTATIONS OF THIS
WAS QUITE LOW.
WE'VE ALL SUFFERED THROUGH SOME PRETTY BAD THANKSGIVING MEALS,
BUT I HAVE TO ADMIT THAT EVERYTHING ON THIS PLATE
IS GENUINELY DELICIOUS.
I'VE HAD MANY WORSE THANKSGIVING MEALS.
I'VE PAID FOR WORSE THANKSGIVING MEALS.
Narrator: SO, WITH BELLIES BULGING,
IT'S TIME THESE CRITICS PASSED WIND AND PASSED JUDGMENT.
FINAL VERDICT -- CAN YOU COOK A FULL THANKSGIVING MEAL
ON YOUR ENGINE BLOCK?
IF YOU WANNA.
OR IF YOU GOTTA.
I TOTALLY AGREE.
JAMIE, DRIVE THIS OVEN HOME.
[ ENGINE STALLS ]
IT STILL SMELLS LIKE --
OH! [ LAUGHS ]
DID YOU POP THE CLUTCH?
GO! GO! GO!
HAVE YOU HAD ENOUGH? OF COURSE YOU HAVEN'T.
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