♪ (upbeat rock intro) ♪
- (FBE) Today, you're gonna be trying not to eat
four different regional Thanksgiving side dishes.
- It's Thanksgiving food, it's November.
I'm not going home this season, because I wanna be safe,
so I'm gonna be by myself.
Ugh, don't do this to me!
- Aw, it's adorable that you think I'm not gonna eat everything
that's put in front of my pie hole. (laughs)
- (FBE) Our first dish is from the south,
and it's called crackling bread.
It's cornbread made with fried pork, and our recipe has some jalapeno too.
- What the heck is crackling bread?
Oh, you just explained it, I'm stupid. (laughs)
Y'all, this smells pretty bomb!
- It looks so good, like, look at the edges on this thing,
it's like perfect.
- It can't not be delicious.
I like jalapeno, I like bacon, and I love cornbread.
- It's not giving me a smell that I'd want,
like it's saying eat me.
Also, the presentation...
♪ (tense music) ♪
- I'm crying on the inside. I wanna eat this so damn bad.
It looks so good!
- I'm more of a purist, but I mean, it's probably delicious,
so I'm not gonna knock anybody.
I just don't think this one is worth
the bite of punishment food, I'm sorry.
- This is like an inner battle.
You know what, we gonna try it.
(buzzer rings)
- Mmm, it's got bacon in it!
I'm not a fan of jalapeno, but it's okay,
because then you see jalapeno and you're like
oh, I'll just take that right out.
- It's bread, and you can never turn down them carbs,
and jalapenos. (buzzer rings)
It's very, I don't even know how to explain it.
It's just good.
The bacon just adds so much flavor to it.
I wish there was a little bit more jalapenos in here,
'cause I feel like I can't taste the jalapenos as much.
- (FBE) We are now in the west and southwest
with a dish called frog eye salad.
- I hope there's not actually frog eyes, I mean,
I've had frog before.
- Frog eye salad?
Who in their right mind names that?
That's mean, but why would you name it that?
- Why would anybody name a dish that?
I'm not trying it.
- I'd be surprised if this was not the punishment food.
Listen, it's just not the most appealing food,
and I'm not gonna say all Thanksgiving food is appealing looking.
Stuffing can look very unappealing.
This is different, this is just weird.
- (FBE) Our recipe for frog eye salad has couscous, pineapple,
maraschino cherries, and mandarin oranges.
It's sometimes compared to ambrosia.
- Oh, I love ambrosia.
I'm trying so hard
to keep the saliva from coming out of my mouth.
I'm staying strong on this, I'm staying strong.
- I'm going to hold off on this one.
It's not really tickling my fancy.
- Oh. (buzzer rings)
The mandarin orange comes through.
The texture is like
a cross between rice and tapioca pudding.
I'm just like a dog, I'm just kinda dumb and happy.
(laughs)
- (FBE) So many people have green beans for Thanksgiving.
In the Midwest, they turn it into a hot dish.
So this is a green bean casserole. Have you ever had one before?
- You know, this didn't hit me as a Midwest thing.
I just thought it was, you know, another American thing.
- I think you guys got me with this one,
I'm not gonna lie.
It's so good!
- Oh, I've had this before, come on, now.
- I make this every year.
The French's onion crisp on top, I see the mushroom soup in there,
the green beans, I didn't know about them for the longest time,
and then like one year,
my friend invited me to his family's Thanksgiving meal,
and they had it there, and it's just so good.
- I'm literally, I'm literally, I'm gonna die.
Like, I wanna eat this.
- (FBE) How tempting is it?
(both laugh)
Answering with your fork. - Yes!
Oh my God, no, seriously, the moment I smelled this,
I was like this is not even a question.
Oh my God, there's mushrooms in this?
- This is going over to my Aunt Lucille's
in Big Timber, Montana.
You would have fried chicken, mashed potatoes,
green bean salad, I mean the whole nine yards.
This tastes like love. (laughs)
(buzzer rings) Mm-hmm.
- This smells so, I'm just...
(buzzer rings)
This is so good.
Like, I wanna go home and make this.
Ugh, so good!
Whoever invented this, I love you!
- (FBE) For our final round,
we're traveling up to New York and New Jersey,
where some families have manicotti with their Thanksgiving meal.
- This is from New York and New Jersey?
Really, I'm born and raised in New Jersey.
I've never seen this at Thanksgiving.
- There are 364 other days of the year.
You could have pasta every single one of those days.
Thanksgiving, why? Why do you need pasta on Thanksgiving?
Nobody said you have to have it every day!
- The Parmesan, guys, the smell of this is irresistible.
Aw guys, look how creamy!
- Would it taste bad? No, of course it won't taste bad.
I mean, it's, you know, it's wonderful,
but will it spark joy in the turkey with gravy,
with the stuffing, with the potatoes?
I'm not seeing a melding here that is well.
This just screams lasagna to me.
If I want to, I still have a frozen Stouffer's lasagna at home.
- I'm actually scared of the punishment this time,
so I'd rather not, so we're gonna keep it at that.
- I think I can resist this one for that prize, I think I can do it.
I think it's okay.
(buzzer rings)
- Yeah, that's really good.
The fact that I'm with someone who's half Filipino
and her mom is born and raised in Hawaii,
so, and her dad's white.
I think that I'm just kinda like eh, whatever, I'm down,
and I realize everybody's gonna be different,
and so, somebody puts this in,
and they're like oh, this is our first dish,
I'm like nice, wow, what a bonus that I never thought of. (laughs)
- (FBE) That means you have officially made it out of the woods.
You have earned your reward. - Yes!
- (FBE) Now, to continue our theme, we have given you pumpkin pie,
perhaps one of the most classic Thanksgiving desserts
all around the country.
This is yours for the taking sir, dig in.
- I'm going to say something a little controversial.
Pumpkin pie is the best pie, out of all the pies.
I'm saying it's better than apple. I'm saying it's better than pecan.
I'm saying it's better than all the rest,
because pumpkin pie, with ice cream, is delicious.
- Since we're talking about Thanksgiving,
in the back of my mind,
I was like I could use a slice of pumpkin pie right now.
- (FBE) Now, you don't get the reward,
but we wanted you to see it anyway.
- Oh my, but the ice cream's gonna melt! (screams)
- Am I bummed that I don't get to dig into some
wonderful pumpkin pie a la mode? Yes.
Do I feel like I lost?
No, because look at all the other great things
that I got to take. Bye friend!
- I'm gonna be civilized here,
gonna have a little bit of both.
That's delicious.
- I earned this, I worked for this.
Mmm, look at that.
Got the little ice cream, got the...
That's good pumpkin pie.
- Mmm, I like it. I give it an A plus.
- (FBE) Now, you tried four dishes,
so you have to take four bites of sauerkraut.
- Mm-hmm.
- (FBE) Serving sauerkraut at Thanksgiving
is a Baltimore tradition, a link to the city's German roots.
We figured we could really upset some people
by eating hot sauerkraut. Is this upsetting you?
- Nah, I mean, I'm not a fan of sauerkraut.
(bell rings)
But as far as punishments go,
maybe it's 'cause I'm used to tasting it,
I already knew what to expect. (bell rings)
- I just got like the biggest whiff of it,
and it aw, went straight up my nostrils,
and I did it again, oh my gosh.
(laughs nervously) (bell rings)
I'm gonna just eat the second bite, and, I'm...
Ugh. Okay, I'm good now.
- Each region, each state has their own unique foods,
has their own unique ways of making things.
Like even something as simple as cornbread,
you can tell somebody to make cornbread,
and each state could do something different.
- I mean listen, I make fun of it,
because it's very different that what I grew up with.
But if I grew up with all this, I'm sure I would love it!
- I do wish that I took a bite out of that,
out of the pasta, like dang, that smelled so good guys,
you have no idea.
I'm giving myself a pat on the back.
I got ice cream. I deserved that.
- Thanks for watching me eat every single
regional Thanksgiving dish they put in front of me
here on REPLAY.
- Subscribe for new shows every week.
- Hey guys, Nick here.
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