Unwrapped 2.0 (2015) s02e04 Episode Script
Can't Eat Just One
On this episode of "Unwrapped 2.
0," we dive into some treats so tasty, you can't eat just one.
We're talking about deliciously crunchy chili cheese chips and savory little pockets of goodness.
Not to mention a fierce cinnamon candy.
And a teeny iconic lollipop that will leave your taste buds begging for more.
I don't even have to open the box to get my taste buds warmed up.
Just the sound of these red hot candies makes my mouth water.
So, get fired up for this sweet treat.
It's about to get hot in here.
When you bite into a Hot Tamale, it's spicy, and it packs a lot of heat.
This spicy little bite was created in 1950 by Sam Born of Just Born Quality Confections.
This guy is a rock star in the candy world.
He's the guy that invented the machine that puts the sticks in the lollipops.
Yeah, that guy.
He also invented jimmies, or chocolate sprinkles, that a lot of people put on ice cream today.
And while Hot Tamales may look like their big brothers, Mike And Ike, turning up the heat is a time-consuming process.
The entire process takes form three to four days from the time it's actually mixed together until the time it goes into a package.
Day 1 is spent putting together the basic ingredients of liquid, granulated sugar, corn syrup, food starch, and a few other secret ingredients.
That's all cooked by steam until the mixture turns into a hot liquid slurry.
All of those ingredients are automatically pumped into kettles and make their way to the mogul.
The mogul is where the Hot Tamales get their shape.
First, the long, plastic trays are filled with corn starch.
Huge, metal-like fingers make an impression into the starch that look like Hot Tamales standing up on end.
The trays make their way over to the nozzles where the hot liquid slurry gets inserted into those holes.
At this point, the slurry is clear.
It'll get its fiery red color later.
Those candy-filled trays then head to the ovens where they cook for 19 hours.
The temperature there is usually around 180 degrees.
the trays are dumped, and all those Tamales head to the chiller room.
We want to cool the inside of the Hot Tamales down because we don't want the Hot Tamales turning into one big piece of candy.
I don't know.
That doesn't sound so bad to me.
Day 2 is spent cooling off.
they're ready for the next step.
Now, it's into the pans for these Tamale candy cores.
The pans are where things really start to heat up.
Now, at this point, there's no flavor or color on the Hot Tamales at all.
The Hot Tamales flavor is fierce cinnamon.
All of the spices and heat that go into each and every bean give it the kick that makes it a unique Hot Tamale.
The candy makers add color, and that fierce cinnamon flavor to the pans as they spin.
A little granulated sugar is added to keep them sweet and to keep them from sticking together.
the Hot Tamales have their signature taste, but not their signature look.
Before that can happen, they need to rest for 4 hours.
Then it's back into the pans, where a ladle full of wax is added.
Here is where the Hot Tamales really start taking shape.
Just like you wax a car to make it real shiny, the beeswax helps shine up these Hot Tamales.
They spin with the wax for 25 minutes.
And then they are unloaded by hand into their trays.
The candy goes up to the mezzanine level where it's dumped, and gravity helps the beans actually make their way through a screen, and any doubles or triples get screened out.
The Tamales that make it through the screening process and most do head to the boxing machine.
This machine boxes up to 75,000 Hot Tamales a minute.
We'll crank about out in a day.
Over the course of the year, we're doing about 15 billion to 20 billion pieces of Hot Tamales candy.
That's "b" as in billion.
I think kids really enjoy Hot Tamales because it gives them an opportunity to push themselves to the limit, and it's a delicious candy at the end of the day.
It's not for everybody.
Some people love it.
Some people hate it, but most people who love it eat lots of it.
Coming up, how do they pack a grocery list of ingredients into this tiny, delicious package? Later, the secret behind the easy-open wrapper of this iconic sucker.
Hey! I've always loved a big bowl of wonton soup, but it's actually not the soup I'm after.
It's those delicious little dumplings.
We're talking Bibigo's chicken and cilantro mini wontons, a Korean-style dumpling that proves, once and for all, that good things do come in small packages.
It's just a small piece, but it packs a punch.
Like, there's a lot of savoriness.
It's a well-balanced flavor that's just a party in your mouth.
And this party starts with the all-important wrapper dough that consists of wheat flour, water, and salt.
The salt in the water isn't there for taste, but it is more for the conditioning of the dough in order to have the perfect hardness.
Once the dough is mixed to perfection, it's dumped into the chunker where it's cut into smaller pieces.
Then it goes through a series of rollers.
These things are amazing.
They take it from a thick piece of dough to a paper-thin wrapper.
The rollers take the dough down to .
025 inches in thickness.
When it's perfectly flattened, they roll it, wrap it up, and let it rest for at least a half hour to make sure it achieves just the right moisture and texture.
We can't have it too wet.
If it's too wet, the whole roll's gonna get stuck together.
If it's too dry, you know, when forming, it's just gonna break apart.
While the dough rests, they get to work on the fill it, and even though each dumpling weighs around a third of an ounce, they pack a lot of ingredients in there.
That small dumpling has about more than 12 to 13 different ingredients in it.
Rather than mixing all the ingredients together and then adding them to the chicken, sugar, salt, pepper, soy, and garlic are mixed into the chicken in these giant mixing tanks.
This way, you can get full mixing of the flavors just within the meat.
Once that's thoroughly mixed, in goes cilantro, onions, and cabbage.
And last, but not least, bean thread noodles which add more than flavor.
Provides a nice crunch in the texture when you bite into it.
This special blender combines the meat and veggie mix without damaging any of that crunch, and it's a real workhorse.
Each blender can mix around 1,200 pounds.
Now it's time to put all the pieces together, and that happens in the forming room.
It's where a lot of the magic happens.
In goes the dough and filling out comes a perfect wonton.
And it all happens in a single machine.
First, it's a cutting process to the dough, so it comes out.
It's fully cut and molded, and then there's a setting process where it shoots out the filling through a tube into the dough.
One very cool thing, you see the folds on the mini wontons? Those are actually not purposely, like, molded in.
But rather when the machine sets the filling into the wrapper.
It naturally creates those folds.
Once they're filled and wrapped, the machine clamps the wrapper to seal it up into a tight little package.
And when it clamps together, it forms that perfect shape that we're all used to seeing.
Each of these multitasking machines kicks out 240 wontons a minute.
Shaped and sealed, they travel down a conveyer belt that slightly separates the dumplings so they don't stick together.
From there, they hit a 205-degree steam room before the dumplings take a negative-40 degree trip through a 100-foot-long tunnel freezer.
We only need to freeze it for about ten minutes, and it's fully frozen.
Workers inspect the frozen dumplings as they exit the tunnel freezer.
It goes upstairs into a gigantic hopper.
On the second floor, it weighs the exact amount that's needed per package.
Where we have our machines automatically opening the packaging.
It takes all the mini wontons falling down, and it seals it back up.
Before shipping to a store near you.
And there's a saying in Korean that sums it up nicely.
We say It's a meaning of appreciation of my meal and also, "I'll eat the food well.
" When we come back, we'll ask the question, what is the mystery flavor, anyway? Hey! Whenever I see these, I remember going to the bank with my mom.
I'd always grab a fistful right from the basket.
You know what I'm talking about.
Dum Dums, the simple little lollipops that come in all sorts of yummy flavors.
But what's up with that name? It was called the Dum Dum because they thought that that would be an easy word for kids to say, and they were right.
Created in 1924 by the Akron Candy Company, Dum Dums are now proudly made by the Spangler Company of Bryan, Ohio.
We make 16 different flavors of Dum Dums all at the same time.
Which means there's something for pretty much everyone in every bag of Dum Dums from lemon lime to blue raspberry.
Your favorite, it's your favorite for life because we don't change the flavors.
But whatever flavor Dum Dum you're talking about, they alls tart off the same way.
Corn syrup and sugar, heated to 225 degrees.
Once it's nice and hot, it's pumped over to the batch cooker which heats it up even more.
All the way up to 285 degrees, which removes the moisture so the candy can harden.
When it's hard enough, a portion of the candy mixture is taken over to the color and flavor mixer.
The individual colors and flavors are ladled in by hand, just as they have been for nearly 100 years.
This next step used to be done by hand, too, but these batches are a whopping 150 pounds each.
So these days, it's done by big, mechanical shovels called kneaders.
The kneaders combine the color and flavored dough with a larger piece of unflavored dough until the two are thoroughly mixed.
After a few minutes of being pushed around on a cool table, the slab of candy is down to about 180 degrees.
The perfect temp for the next step the batch roller.
The batch roller takes the big slab of candy and slowly rolls it down to a rope about an inch thick just the right size for the most important step of all.
The press.
This is the magic machine that molds and cuts the candy into individual lollipops a whole lot of lollipops.
We're making about 1,700 suckers a minute through the press.
The press does more than just form the Dum Dums.
It also adds the stick.
There's a stick pusher that pushes the stick into the ball of candy.
Now, that's a Dum Dum, but they're still a little too hot to wrap, so they're sent off to two rotating tumblers to cool for about 6 or 7 minutes.
Whee! Whee! It cools to approximately 130 degrees.
And not only are Dum Dums easy for kids to say, they're also easy for kids to unwrap, and that's due to a special wrap called a sachet wrap.
Normal lollipop are twist on the top and bottom.
Our sachet wrap makes our Dum Dums unique.
Our sachet wrap is a fold and tuck wrap, which is very easy to open, which makes us unique.
Good thing because that means less delay in getting that sucker out of the wrapper and into your mouth.
That special wrapping is done by this machine called, well, a wrapper.
First, the machine drops the suckers into a spinning tray with little Dum Dum shaped cutouts at the edge.
Then they pass under an angled bar that knocks their sticks into the proper direction for wrapping.
How cool is that? Then the stick is grabbed by the conveyer, and a little warm raises it into the awaiting wrapper.
A little tuck and a spin, and another Dum Dum is born.
The Spangler Candy Company cranks out a whopping 12 million suckers per day All that remains now is for the wrapped Dum Dums to get bagged up, boxed up, and devoured nationwide.
Start out with some licks, and you get down to the end, and then you choose so you can get to the next one.
And if you can't decide what to have next, they've even got a flavor to help with that the mystery flavor.
What exactly is it? That's a secret.
That's a trade secret, and if we told everybody, it wouldn't be a mystery anymore.
Coming up, how do they get this Coney Island classic to the rest of the country? Now, I grew up in New York, and for me, nothing went with a Coney Island hot dog like some chili cheese fries.
Now, I don't even have to go to the boardwalk to get 'em.
Why Nathan's? Well, if you've ever been to the famous seaside restaurant, you know why.
The crinkle cut snack fries actually replicate the look and taste of the fries found in Nathan's famous restaurant.
Nathan's started selling their hot dogs and crinkle cut fries on Coney Island almost a century ago, and they're still going strong today.
The greatest thing about the crinkle cut fries is the taste and the textures.
So, it gives you a really big, hearty crunch.
The chili cheese fries start with a mix of 200 pounds of yellow corn meal and 200 pounds of potato flakes in a massive blender.
Into that goes some quick rolled oats and rice meal along with 4 pounds of salt.
Then it all goes up on a bucket lift where it meets up with 160 gallons of water in the extruder.
Within the extruder, there's two screws that are traveling at 300 RPMs.
It's also mixing the product with water, and on the outside of the extruder, we're applying heat to the barrels, which is allowing the product to cook.
That combination of heat and pressure pushes the mixture out through a zig-zag die which cuts the fries out to the appropriate shape and size.
As it comes through the die, the material explodes off the face of that die.
There's a cutter that's mounted flush to that die that allows us to cut the product to the length we desire.
It all happens so fast, you can't even see it.
Unless, of course, we slow it down for you.
All that water that was just added in the extruder now has to come out to get to the proper crunch.
After all, nobody likes soggy fries.
So now, it's onto the dryer.
The dryer allows us to take it from 8% to 10% moisture down to 1% to 2%.
After about 45 seconds in the dryer, the fries head off on a series of conveyers.
Their next stop is the seasoner where the chili cheese fries get their signature flavor.
The exact mix is a secret, but includes cheddar cheese and lots of spices.
The seasoning is applied with a light coat of oil, which allows the seasoner, as it comes down like a rain, to attach to the product and stick to it.
Now, they look almost exactly like the fries I loved as a kid.
The seasoned fries head up another bucket lift and fall down to conveyers into the packing machines.
As the fries reach the packing machines, they're put into a series of scales, which automatically weigh the product according to what bag size we are running.
They're fed into the bagging machine and packed into the desired bag.
Good thing this machine is fast because over 10 million of these fries get hand-packed into boxes and shipped out to the world.
The best thing about chili cheese is that you do get that little bit of the spice up front from the chili.
But of course, everything's better with cheese.
Wait a minute, wait a minute.
I wanna have a hot dog.
It's gotta be a Coney Island hot dog.
Say what? Right now, this is mind-blowing.
I've watched the show.
I've seen how you edit.
0," we dive into some treats so tasty, you can't eat just one.
We're talking about deliciously crunchy chili cheese chips and savory little pockets of goodness.
Not to mention a fierce cinnamon candy.
And a teeny iconic lollipop that will leave your taste buds begging for more.
I don't even have to open the box to get my taste buds warmed up.
Just the sound of these red hot candies makes my mouth water.
So, get fired up for this sweet treat.
It's about to get hot in here.
When you bite into a Hot Tamale, it's spicy, and it packs a lot of heat.
This spicy little bite was created in 1950 by Sam Born of Just Born Quality Confections.
This guy is a rock star in the candy world.
He's the guy that invented the machine that puts the sticks in the lollipops.
Yeah, that guy.
He also invented jimmies, or chocolate sprinkles, that a lot of people put on ice cream today.
And while Hot Tamales may look like their big brothers, Mike And Ike, turning up the heat is a time-consuming process.
The entire process takes form three to four days from the time it's actually mixed together until the time it goes into a package.
Day 1 is spent putting together the basic ingredients of liquid, granulated sugar, corn syrup, food starch, and a few other secret ingredients.
That's all cooked by steam until the mixture turns into a hot liquid slurry.
All of those ingredients are automatically pumped into kettles and make their way to the mogul.
The mogul is where the Hot Tamales get their shape.
First, the long, plastic trays are filled with corn starch.
Huge, metal-like fingers make an impression into the starch that look like Hot Tamales standing up on end.
The trays make their way over to the nozzles where the hot liquid slurry gets inserted into those holes.
At this point, the slurry is clear.
It'll get its fiery red color later.
Those candy-filled trays then head to the ovens where they cook for 19 hours.
The temperature there is usually around 180 degrees.
the trays are dumped, and all those Tamales head to the chiller room.
We want to cool the inside of the Hot Tamales down because we don't want the Hot Tamales turning into one big piece of candy.
I don't know.
That doesn't sound so bad to me.
Day 2 is spent cooling off.
they're ready for the next step.
Now, it's into the pans for these Tamale candy cores.
The pans are where things really start to heat up.
Now, at this point, there's no flavor or color on the Hot Tamales at all.
The Hot Tamales flavor is fierce cinnamon.
All of the spices and heat that go into each and every bean give it the kick that makes it a unique Hot Tamale.
The candy makers add color, and that fierce cinnamon flavor to the pans as they spin.
A little granulated sugar is added to keep them sweet and to keep them from sticking together.
the Hot Tamales have their signature taste, but not their signature look.
Before that can happen, they need to rest for 4 hours.
Then it's back into the pans, where a ladle full of wax is added.
Here is where the Hot Tamales really start taking shape.
Just like you wax a car to make it real shiny, the beeswax helps shine up these Hot Tamales.
They spin with the wax for 25 minutes.
And then they are unloaded by hand into their trays.
The candy goes up to the mezzanine level where it's dumped, and gravity helps the beans actually make their way through a screen, and any doubles or triples get screened out.
The Tamales that make it through the screening process and most do head to the boxing machine.
This machine boxes up to 75,000 Hot Tamales a minute.
We'll crank about out in a day.
Over the course of the year, we're doing about 15 billion to 20 billion pieces of Hot Tamales candy.
That's "b" as in billion.
I think kids really enjoy Hot Tamales because it gives them an opportunity to push themselves to the limit, and it's a delicious candy at the end of the day.
It's not for everybody.
Some people love it.
Some people hate it, but most people who love it eat lots of it.
Coming up, how do they pack a grocery list of ingredients into this tiny, delicious package? Later, the secret behind the easy-open wrapper of this iconic sucker.
Hey! I've always loved a big bowl of wonton soup, but it's actually not the soup I'm after.
It's those delicious little dumplings.
We're talking Bibigo's chicken and cilantro mini wontons, a Korean-style dumpling that proves, once and for all, that good things do come in small packages.
It's just a small piece, but it packs a punch.
Like, there's a lot of savoriness.
It's a well-balanced flavor that's just a party in your mouth.
And this party starts with the all-important wrapper dough that consists of wheat flour, water, and salt.
The salt in the water isn't there for taste, but it is more for the conditioning of the dough in order to have the perfect hardness.
Once the dough is mixed to perfection, it's dumped into the chunker where it's cut into smaller pieces.
Then it goes through a series of rollers.
These things are amazing.
They take it from a thick piece of dough to a paper-thin wrapper.
The rollers take the dough down to .
025 inches in thickness.
When it's perfectly flattened, they roll it, wrap it up, and let it rest for at least a half hour to make sure it achieves just the right moisture and texture.
We can't have it too wet.
If it's too wet, the whole roll's gonna get stuck together.
If it's too dry, you know, when forming, it's just gonna break apart.
While the dough rests, they get to work on the fill it, and even though each dumpling weighs around a third of an ounce, they pack a lot of ingredients in there.
That small dumpling has about more than 12 to 13 different ingredients in it.
Rather than mixing all the ingredients together and then adding them to the chicken, sugar, salt, pepper, soy, and garlic are mixed into the chicken in these giant mixing tanks.
This way, you can get full mixing of the flavors just within the meat.
Once that's thoroughly mixed, in goes cilantro, onions, and cabbage.
And last, but not least, bean thread noodles which add more than flavor.
Provides a nice crunch in the texture when you bite into it.
This special blender combines the meat and veggie mix without damaging any of that crunch, and it's a real workhorse.
Each blender can mix around 1,200 pounds.
Now it's time to put all the pieces together, and that happens in the forming room.
It's where a lot of the magic happens.
In goes the dough and filling out comes a perfect wonton.
And it all happens in a single machine.
First, it's a cutting process to the dough, so it comes out.
It's fully cut and molded, and then there's a setting process where it shoots out the filling through a tube into the dough.
One very cool thing, you see the folds on the mini wontons? Those are actually not purposely, like, molded in.
But rather when the machine sets the filling into the wrapper.
It naturally creates those folds.
Once they're filled and wrapped, the machine clamps the wrapper to seal it up into a tight little package.
And when it clamps together, it forms that perfect shape that we're all used to seeing.
Each of these multitasking machines kicks out 240 wontons a minute.
Shaped and sealed, they travel down a conveyer belt that slightly separates the dumplings so they don't stick together.
From there, they hit a 205-degree steam room before the dumplings take a negative-40 degree trip through a 100-foot-long tunnel freezer.
We only need to freeze it for about ten minutes, and it's fully frozen.
Workers inspect the frozen dumplings as they exit the tunnel freezer.
It goes upstairs into a gigantic hopper.
On the second floor, it weighs the exact amount that's needed per package.
Where we have our machines automatically opening the packaging.
It takes all the mini wontons falling down, and it seals it back up.
Before shipping to a store near you.
And there's a saying in Korean that sums it up nicely.
We say It's a meaning of appreciation of my meal and also, "I'll eat the food well.
" When we come back, we'll ask the question, what is the mystery flavor, anyway? Hey! Whenever I see these, I remember going to the bank with my mom.
I'd always grab a fistful right from the basket.
You know what I'm talking about.
Dum Dums, the simple little lollipops that come in all sorts of yummy flavors.
But what's up with that name? It was called the Dum Dum because they thought that that would be an easy word for kids to say, and they were right.
Created in 1924 by the Akron Candy Company, Dum Dums are now proudly made by the Spangler Company of Bryan, Ohio.
We make 16 different flavors of Dum Dums all at the same time.
Which means there's something for pretty much everyone in every bag of Dum Dums from lemon lime to blue raspberry.
Your favorite, it's your favorite for life because we don't change the flavors.
But whatever flavor Dum Dum you're talking about, they alls tart off the same way.
Corn syrup and sugar, heated to 225 degrees.
Once it's nice and hot, it's pumped over to the batch cooker which heats it up even more.
All the way up to 285 degrees, which removes the moisture so the candy can harden.
When it's hard enough, a portion of the candy mixture is taken over to the color and flavor mixer.
The individual colors and flavors are ladled in by hand, just as they have been for nearly 100 years.
This next step used to be done by hand, too, but these batches are a whopping 150 pounds each.
So these days, it's done by big, mechanical shovels called kneaders.
The kneaders combine the color and flavored dough with a larger piece of unflavored dough until the two are thoroughly mixed.
After a few minutes of being pushed around on a cool table, the slab of candy is down to about 180 degrees.
The perfect temp for the next step the batch roller.
The batch roller takes the big slab of candy and slowly rolls it down to a rope about an inch thick just the right size for the most important step of all.
The press.
This is the magic machine that molds and cuts the candy into individual lollipops a whole lot of lollipops.
We're making about 1,700 suckers a minute through the press.
The press does more than just form the Dum Dums.
It also adds the stick.
There's a stick pusher that pushes the stick into the ball of candy.
Now, that's a Dum Dum, but they're still a little too hot to wrap, so they're sent off to two rotating tumblers to cool for about 6 or 7 minutes.
Whee! Whee! It cools to approximately 130 degrees.
And not only are Dum Dums easy for kids to say, they're also easy for kids to unwrap, and that's due to a special wrap called a sachet wrap.
Normal lollipop are twist on the top and bottom.
Our sachet wrap makes our Dum Dums unique.
Our sachet wrap is a fold and tuck wrap, which is very easy to open, which makes us unique.
Good thing because that means less delay in getting that sucker out of the wrapper and into your mouth.
That special wrapping is done by this machine called, well, a wrapper.
First, the machine drops the suckers into a spinning tray with little Dum Dum shaped cutouts at the edge.
Then they pass under an angled bar that knocks their sticks into the proper direction for wrapping.
How cool is that? Then the stick is grabbed by the conveyer, and a little warm raises it into the awaiting wrapper.
A little tuck and a spin, and another Dum Dum is born.
The Spangler Candy Company cranks out a whopping 12 million suckers per day All that remains now is for the wrapped Dum Dums to get bagged up, boxed up, and devoured nationwide.
Start out with some licks, and you get down to the end, and then you choose so you can get to the next one.
And if you can't decide what to have next, they've even got a flavor to help with that the mystery flavor.
What exactly is it? That's a secret.
That's a trade secret, and if we told everybody, it wouldn't be a mystery anymore.
Coming up, how do they get this Coney Island classic to the rest of the country? Now, I grew up in New York, and for me, nothing went with a Coney Island hot dog like some chili cheese fries.
Now, I don't even have to go to the boardwalk to get 'em.
Why Nathan's? Well, if you've ever been to the famous seaside restaurant, you know why.
The crinkle cut snack fries actually replicate the look and taste of the fries found in Nathan's famous restaurant.
Nathan's started selling their hot dogs and crinkle cut fries on Coney Island almost a century ago, and they're still going strong today.
The greatest thing about the crinkle cut fries is the taste and the textures.
So, it gives you a really big, hearty crunch.
The chili cheese fries start with a mix of 200 pounds of yellow corn meal and 200 pounds of potato flakes in a massive blender.
Into that goes some quick rolled oats and rice meal along with 4 pounds of salt.
Then it all goes up on a bucket lift where it meets up with 160 gallons of water in the extruder.
Within the extruder, there's two screws that are traveling at 300 RPMs.
It's also mixing the product with water, and on the outside of the extruder, we're applying heat to the barrels, which is allowing the product to cook.
That combination of heat and pressure pushes the mixture out through a zig-zag die which cuts the fries out to the appropriate shape and size.
As it comes through the die, the material explodes off the face of that die.
There's a cutter that's mounted flush to that die that allows us to cut the product to the length we desire.
It all happens so fast, you can't even see it.
Unless, of course, we slow it down for you.
All that water that was just added in the extruder now has to come out to get to the proper crunch.
After all, nobody likes soggy fries.
So now, it's onto the dryer.
The dryer allows us to take it from 8% to 10% moisture down to 1% to 2%.
After about 45 seconds in the dryer, the fries head off on a series of conveyers.
Their next stop is the seasoner where the chili cheese fries get their signature flavor.
The exact mix is a secret, but includes cheddar cheese and lots of spices.
The seasoning is applied with a light coat of oil, which allows the seasoner, as it comes down like a rain, to attach to the product and stick to it.
Now, they look almost exactly like the fries I loved as a kid.
The seasoned fries head up another bucket lift and fall down to conveyers into the packing machines.
As the fries reach the packing machines, they're put into a series of scales, which automatically weigh the product according to what bag size we are running.
They're fed into the bagging machine and packed into the desired bag.
Good thing this machine is fast because over 10 million of these fries get hand-packed into boxes and shipped out to the world.
The best thing about chili cheese is that you do get that little bit of the spice up front from the chili.
But of course, everything's better with cheese.
Wait a minute, wait a minute.
I wanna have a hot dog.
It's gotta be a Coney Island hot dog.
Say what? Right now, this is mind-blowing.
I've watched the show.
I've seen how you edit.