$300 Crabster! 10 Pound MONSTER Seafood Platter!

welcome to the second channel a place where i don't have to wear pants today we're going through my tv pilot from 2018 a couple years ago i shot with the travel channel and we did uh two unsuccessful pilots pretty cool i found the pilot kind of floating around online and i thought it would be okay to maybe react to it and show you guys because tons of you did not see this pilot when it went on it was on tv people used to watch tv do you remember that now instead i'm gonna put it on my channel which should be fine because i'm reacting to it meaning this video is transformative in nature and it's not illegal for me to do so please don't sue me this was shot in florida and the pilot name the series name was gonna be called crazy delicious let's get started is there still poison in here i think no okay good enough for me that's really crunchy my name is sunny and i moved to asia in 2008 to be a teacher i'm from a small town in minnesota where we don't do things like eat live octopus this thing is very much alive here's the thing though they actually taste pretty good my time in asia has taught me that adventurous eating is a path to unexpected deliciousness this is the part that says pop pop [Music] so i stopped teaching and started reviewing the world's craziest dishes online up top all right now i'm in southern florida on the hunt for the most unique delicacies on the fish eyes are known for being gelatinous fatty and off the menu if you're gonna eat them you gotta catch them i'm after the best of the strange that's your name and it's crazy delicious today i'm in sarasota florida to learn more about the unique home-cooked food of the amish citrus trees and amish people might sound like a strange mix but the neighborhood of pinecraft in sarasota has been a vacation spot for the amish for almost 100 years it's like the amish las vegas [Music] no no oh and it's the perfect place to begin my search for the strangest foods in florida what's a good amish swear word no all right if i'm upset i'm gonna say holy pajukis you like that one ah holy pajukis today i'm on a mission to find the amish delicacy hogma a delicious arrangement of sausage and potatoes stuffed into a big stomach if i'm looking for some really yummy food here where should i go i always pick yoders first since 1975 yoders has been serving the people of sarasota a host of amish favorites like the farmer skillet grilled oatmeal and peanut butter pie and i'm going to begin my hunt for hogma in this amish culinary hot spot ah nailed it [Music] at first glance i see many dishes to sample but to my disappointment no hogma something else however does catch my eye i'm looking at the menu here and i spotted this delicious sounding meal called cornmeal mush it's kind of like grits that they put in the deep fryer oh i've never done that before eat them with either syrup or sausage gravy sausage gravy is two words that i love to have together yes let's go with that okay you may be asking yourself what makes amish food amish well think home-cooked comfort food but with simple ingredients no preservatives and lots of their secret weapon butter oh my god oh my god this is ridiculous oh dear here's your mush your corn meal mush okay real quick do you think this is gonna be enough to fill me up i would say so okay oh you can hear the crispiness i mean that texture mixed with a little bit of sausage gravy it's gonna be great i predict wow that surpassed my expectations everyone loves cornbread but what is the folly of cornbread it's too dry right what they've done here it has that cornbread flavor from the cornmeal it's crunchy on the outside and just that little bit of softness on the inside and then when you mix that with the gravy i mean come on holy bajuki's this is good and i can say that here that's been cleared as good as yoders is with the mush i can't help but feel unfulfilled without ever trying hogma but when people come together anything is possible and in a cosmic turn of events pinecraft local nancy ebersol good is cooking a treat for her book club tonight i mean our book club [Music] first of all thank you so much for breaking away from the book club for a moment is it true that today you're making pogba yes okay i'm really excited what is in hogma a pig's stomach sausage with diced potatoes and onion when it's completely full about how much would you say that stomach weighs 10 12 pounds depending on the size of it oh my gosh nancy explains that hogma is also known as pennsylvania dutch goose and it's america's answer to the scottish dish haggis wow that's a huge pig stomach it's a hearty winter meal traditionally served on new year's day and believed to bring good luck to all those who consume it and what do you do from here put it in the oven and then watch it every 25 minutes or so baste it the pig stomach isn't hogmah until it's baked in an oven for 50 minutes at 375 degrees exactly looks perfect and then i put brown butter on it because if it doesn't have browned butter in it it's not amish cooking wow that looks amazing it's a masterpiece the gravy is made up of pan drippings from the pig's stomach vegetables and sausage and then poured over the top it's been a long journey here it is it just smells like my mom's cooking like a nice roast succulent drippings made into gravy wow that is outstanding that is amazing completely tender the gravy that's a nice little punch and the stomach it's just like a little bit chewy but it's a nice little extra texture you know it's a really good flavor almost like bacon i know you're the hero today it just makes you feel happy and fulfilled and uh and complete next the chef has out on himself more of florida's eye-popping dishes the fish eye dumpling with actual fish eyes on the side and it gets even crazier oh boom and we're back hold on act one complete when we were there the production company found so many different interesting niche groups who had this interesting food and the first one here you saw is from amish people and it's true there's this huge amish community there and the food was amazing even the thing in the stomach the hogma i loved it you might also notice i don't have my uh bandana on when i was like so guys am i doing the bandana for tv too they were like uh let's try it without the bandana first and see how that goes that's what you do on tv if you don't like someone's idea let's try it without first and then they didn't like it now coming up act two my next stop to find the best crazy food in florida brings me to fort lauderdale where the wreck bar has been serving up a seaside dinner accompanied by a world-famous mermaid show since the 1960s i think that was i think that was for me in 2017 chef ralph pagano took command of the ship full crab crispy fish and a hot chick yes and with dishes like bacon wrapped dates tuna nachos and lobster knuckle sandwiches he's pushing culinary boundaries to make sure the customers who come for the show come back for his dishes in the wreck balls serve this kind of seafoody based polynesian love affair that goes on right now we are in southern florida to find the most unique dishes that we can find and chef pagano has not one but two dishes that are perfect for my quest starting with the 10-pound turducken of the sea the crabster the clamster is our signature dish i take dutch harbor alaskan king crab right six shrimp five pounds of crab four whole lobsters and three scallops so it's the declining number six five four three and you eat it with your two hands and you put it in your one mouth i've never seen anything like this to make this colossal crab chef pagano starts with a crab dip base so i take some cream cheese and roasted garlic a little bit of mayo lemon lemon zest and fold it all together then the cavalcade of seafood that lives here you've got shrimp you've got lobster you've got crab uh all goes inside of here everybody's gonna go in now i love the idea of eating out of the crab head what other animal can you stuff the head with food and have it look uh appealing so now i put the clothes in i got a couple of these shrimp oh and you're just going to put them on top over the full chunks i'm going to top it which is fresh breadcrumb with olive oil and garlic and parsley uh oregano a little bit of paprika it all goes together it's gonna get golden brown the dip's gonna get gooey the legs are gonna be hot we're gonna dip the whole thing in butter you'll feed me i'll feed you yeah yeah yeah let's do all that this is gonna take about 20 minutes in the oven 375 degree oven it's a slow low feel everything is gonna be hot and crabby and lovely oh my god put a little butter sauce on the top of this just to send it over the top i hit a little lemon dressed mosh to the side over here just to bring the whole thing together this looks absolutely ridiculous i love it i'm gonna go in here and bring out the lobster and the crab and the dip [Music] oh oh oh it's so rich from the cheese we have the lobster claw right here just a whole lobster clutch ridiculous over the top there's so much happening sweet buttery what i love is the different textures in there too right like the scallop is really nice and soft the lobster tail is different from the shrimp there's nothing more you could put in here this is the ultimate seafood experience so the craftster is an amazing conglomerate of seafood all rolled up into one huge dish which is definitely unique but not overly surprising but i hear chef pagano has another specialty we make a fish eye dumpling that's absolutely incredible that sounds amazing fish eyes may not be considered a delicacy here in america but some asian cultures embrace eating fish eyes because of the fatty fish flavor and the spongy texture julia is the queen of all things dumplings in my culture the fisheye is the luckiest part of the fish so we've decided to add that to our dumplings to share the luck around the bar all basic things of your asian cooking start with ginger scallion and garlic some diced white onion ground cured pork and then snapper eyes uh we take and steam uh to create some of the gelatinous love for it and then grind it all together with shrimp soybean paste sweet soy sauce it's good old-fashioned seasoning sauce mix it all together and then fold away it is a balance of funky and sweet and pungent and spicy so it hits every part of your mouth and it's definitely a taste adventure i'm already happy just thinking about it the dumplings go in a steamer for eight or nine minutes and with the promise of one more surprise from chef pagano the show has begun i can think of no better way to eat eyeballs than while watching a show ahaha fisheye dumplings my friend the fish eye dumpling with actual fish eyes on the side looks like they grill them up a little bit the fish eyes are known for being kind of spongy gelatinous fatty it is certainly spongy and gelatinous [Music] oh that's yummy mild fishiness to it a little essence of the scene it's almost like sticky there's like a stickiness to it but i love it the chef has outdone himself what we're really here for the chef has created the fish eye dumpling [Music] that's excellent very super meaty got a little spice a little kick to it from the sauce you would have no idea that there's fish eyes in there which is almost a little disappointing the spices from the ginger soy sauce and chopped up vegetables really add a sweetness to the complexity of flavors between the peppery ground pork and the fatty fish eyes all wrapped in this steamy sticky dough that is a winner what do i got to kill to get a crab dipper right here the 10-pound crafter may be an eye-popping dish but for the best most unique dish at the rec bar look no further than the fisheye dumplings coming up my hunt for southern florida's best offbeat foods soda you want to get him by the head yeah i got it that gets a little hairy boom act two complete so there the crab stir that was absolutely one of the most delicious foods i've ever eaten in my whole life just imagine an unlimited pile of crab legs and scallops and lobster i wish i didn't have to shoot the next day because i just wanted to keep eating it until i got a gout or something chef ralph pagano stole the show he's done a lot of tv stuff before he's good he's smooth on camera sadly we shot so much interesting funny stuff that didn't make the cut we actually filmed me putting on a mermaid costume going underwater like going up to the window people were cheering and they cut it out how could they cut that out onto the next act let's ride [Music] to find southern florida's best crazy food i'm hitting the road ah yeah this seems a lot safer i'm heading down the highway to the eastern edge of the everglades and the famed biker bar cafe 27. the everglades are more than 800 square miles of tropical wetlands and are home to most of florida's 1.3 million alligators so what do the locals do with these majestic prehistoric creatures they fry them up and eat them and if you're gonna try gator why not do it with chef freddie with the everglades in his backyard the gator bites yes why do you think more people aren't eating alligator it's only people aren't familiar with yet okay you know and people from the area yeah they're familiar with it they taste it you fall in love but uh the further you are from the everglades the less you're going to see it the harder it is to find exactly okay to make his special recipe chef freddy starts by dunking the gator into a bath of seasoned buttermilk and then into flour dusted with cajun seasoning garlic and parsley no salt though the gator itself is fairly decent you know salty really so you won't need that itself already has that salt punch to it then right into the fryer where the gator cooks for less than three minutes what is the difference in preparation if you're finding some chicken prepare the frying some gator well the gator's gonna cook a lot faster do you find it's more juicy more drying a lot more tender that's beautiful we got some lemon wedges on the side we've got a ramekin of sauce that's our gator sauce made out of fresh squeezed alligators it's a mayonnaise base but uh the recipe we keep in house close to the chest smells very tangy is this gonna burn my face off if i eat it now probably but it's better when it's hot yeah that's excellent oh i love that really soft incredibly moist tender like you said great crunch on the outside a ton of salt coming through you see what happens in there the texture is probably the most unique thing it's hard to compare to any other meat i think a lot of people compare it to chicken but it's more like a mix of chicken and fish what a revelation alligator while freddy's gator bites are delicious they aren't actually that crazy at all in florida i'm looking for something a little next level maybe a little crazy maybe some swamp food so i'm on the hunt to see if there's something even crazier to eat here a little more evergladesy they do have some decent gatorade here but swamp food frog legs snake did you say snake yeah my friends have you know been catching these huge pythons so they've been cooking them they're just destroying the everglades they're everywhere right now so it's an invasive species yes years ago there was hurricane andrew came through miami and just destroyed the zoo down there plus there was all these breeders of snakes and when their houses exploded the animals got free all right so if i want to know what it tastes like i got to go figure it out for myself yeah we're going to have to catch one will they bite you yeah it'll play so i knew right then and there i had a choice [Music] i could hang out at cafe 27 and watch this lovely couple dance incredibly well or i could ride shotgun with this guy and try to catch a python my main question is what do we do if we see a snake if you're going to eat them you got to catch them you're gonna have to just grab it and growl okay they're gonna bite you and their teeth face backwards you have to push the head forward to release those teeth on you there's no venom involved no not at all they just want to squeeze you to death yeah they want to choke you which is worse it's being squeezed or venom i mean i feel like a nice hug yeah check these trees up here [Music] something is coming through here you can see a definite trail through yeah this looks pretty snaky to me there's that's a big snake right there are you gonna oh my god are you going to grab it yeah you grab it first i'm going to get the tail in there does not get away oh my god it's like 12 feet long that thing's huge holy yeah oh my god i can't believe it oh my god we got your meal right here this is like 12 feet long he's gonna get nasty when he gets up here well stacking up oh he's going oh boy sonny you want to get him by the head yeah sure i got it you got it when you go get them [Music] boom act three a lot of people ask me if this moment was real catching the snake it was absolutely real the thing with shooting in tv there's a lot of like money and insurance involved with everything you do and you can't do anything you're not insured for i wasn't supposed to catch that snake but i knew i liked the challenge of it and i knew it would be good for tv in that moment before any producer could be like we don't have insurance for that we don't have coverage for that i was like oh i'm doing this like cameras are rolling he told me i should grab it i'm doing it that thing was so close to biting my hand off but luckily it didn't and it made for good tv it was a good moment exciting let's see how that snake tastes next we got your meal right here this is like 12 feet long my search for strange foods takes me to far off lands often placing me in imminent danger oh jesus so do you want to get him by the head yeah sure i got it and today's hunt for python in the everglades when you go get them is just plain crazy did they get you nope yeah good that was close that was real close okay yeah yeah baby buddies got a little bit of a link look at that thing whoa holy cow buddy so imagine it's intense that's fun i didn't think you're gonna do it man i want to earn my dinner today you know you earned it buddy armed with some newfound confidence we head out to our next destination only accessible by airboat it's known to exotic game hunters as old glory camp and it's a full-time residence to one of the few people cooking python anywhere in florida i'm here with gerald and evergladesmen today cooking some python i can't wait to try this one what do we start with we're going to take these and put them on a hot grill and sear them sure like you do a steak in terms of preparation what will you compare this to right now fish chicken breast this is one here we're gonna we're basically baking this and even though we're doing it on grill because we're gonna wrap it by rapidly we're expecting it to get tender the snake grills for a few minutes and then gets a brushing of olive oil we'll get you a good coating so this evening we'll stick to it his seasoning is a mixture of salt black pepper cumin and cayenne pepper a little bit of wrap on here we're gonna try for 25 minutes go right on in here i am so would you say that this is hindquarter or like shank uh a snake doesn't have all these sections like a cow or yeah it's just the same thing right over and over at what point does the neck become a tail you have any idea yeah where i don't right at the uh dump chute yeah oh i think you're right is that a scientific word yeah matter of fact it is all right here we go can we set it right here on the table or we have our snake it's been again cooking away oh nice beautiful good oh my gosh it's got some nice color to it sure it is this is making me hungry nice big chunk it's coming off i did not expect that much meat to just come right off the top let's go here we go [Music] oh the flavor i like it it's smoky there it is the flavor certainly a white meat it's somewhere between chicken and pork i would say no super strong flavors in there nothing wild nothing gamey really clean you killed it boosh no you killed it oh you i did well i cut it you killed it wow what a fun ending the snake how'd it taste it was okay uh i think the problem is even though so many people are catching these invasive sorry brain malfunction burmese pythons in florida they have no idea how to cook them i've had snake twice now in florida both times it was okay the original concept of the show which i think was a lot of fun was that i would try three different unique foods from a culture from a region and then i would award the winner it's hard to say what the winner what the winning was based on but i just had to say like which one i liked the most was the most creative had the most culinary merit so we had this ending with chef ralph pagano the guy who made the craftster i walked out with a giant plaque and i said this is like the most awesome award that's ever been given out by travel channel and i'm giving it to you right now and it was just a giant plaque that said good job and then i just walked away and i was like take care man and he was looking at the camera like gave this guy a show and it was great because it was so awkward it was like my kind of humor and they cut it out you guys don't know this but for tv they write the voice over for you so their new ending was that i like the hogma the best the hogma was super good but i don't know why they decided that so that's it that was our first pilot that we shot in florida we actually have one more pilot that i'm going to react to coming up pretty soon stay tuned for that if you like this pilot let me know which foods from the pilot you liked down below let me know if you think that show should have gotten picked up should that have become a real tv show or was were they kind of right to [ __ ] be like let me know in the comments down below we'll see you next time a piece

Channel: More Best Ever Food Review Show

Views: 1,953,096

Keywords: besteverfoodreviewshow, befrs, streetfood, foodreview, foodblogger, foodandtravel, yummy, foodie, nomnom, travel, sonnyside, sonny, foodgasm, foodporn, foodandwine, seafood, food, delicious, travelchannel

Id: Um_ZhOJDp64

Length: 24min 31sec (1471 seconds)

Published: Sun Apr 19 2020