Original subtitles

Hey, what can I get you? Michael Carbonaro has an effect on people.

Hiding in plain sight. How you guys doing? He makes them fall for the

impossible.

They remember how to be tied.

This is the Carbonaro Effect.

Could somebody please tell sound that when I go like this, I can hear static?

Oh, hello.

How are you? I guess I'm your bartender now.

What's your name? Melissa. Hey, Melissa. I'm Michael. Hi, Michael. When did you

start? Three days ago.

They just showed me how to make the chips.

What did you make? Yeah, the fresh corn chips.

Okay. I'm going to make you some. I like the old thin chips.

Okay. I'll try and make them thin. Do you want me to try and make you some?

Yeah.

I'm not much of a chef, but this will be pretty good.

Oh, no, I'm going to make them. Where are they?

I'll make them for you now.

They're bagged here.

What do you mean?

I'll show it to you.

We use fresh corn, and you can choose.

I have, this is low sodium, this is original, and this is a hint of lime.

I know.

Regular. With the regular? Yeah. Okay.

It's kind of cool, right?

It's getting too fancy. Here, and then I have a... Spin.

Yeah, they treat them in, like, a brine.

Okay.

Of, like, sea salt.

Some of them, except for the low -sodium one. You do like this?

Yeah, right?

It needs fire, unfortunately. Otherwise, it'd be... And it just touches with

the... There we go.

The heat from the stuff that they use.

Yeah, it's like corn expand.

That's what chips are. So you don't need to fry them.

Holy crap! Yeah, they're really good. You've got to be kidding me. Can I get

that home too?

Yes, you can.

That can probably get you the recipe for the brine stuff. Because it has to be

pre -treated so that they expand a little bit first. If you just do it with

corn, you'd be sitting there like an idiot, like, why isn't this working?

Oh my gosh. Okay,

they're sick.

You said you like the thin ones, right?

We've got to slice the corn thinner.

She likes thin chips.

Wow.

All right.

Never had table -sized guacamole before?

I can't believe you've never seen this before.

They look so small. I need the bigger ones.

You call my avocados small?

Oh, yeah, they have bigger -sized ones.

Are those sweeter?

A little bit sweeter.

These come in nice and ripe.

That is a big pit, though.

It's a huge pit.

Why is it moving?

I have no idea. That's really... That's kind of creepy.

It's like a Mexican jumping bean or something.

Is there something in there?

Something in here?

Yeah.

How?

That is crazy.

What is that?

Whoa.

Oh, my gosh.

This is one of the luckiest and most honorable things that could happen when

getting guacamole.

Are you serious? I'm serious. It's like, you know how they have the worms inside

the tequila bottles? That's where that comes from.

It's the myth of the snake in the avocado pit. You haven't heard that

before?

Yeah, yeah, yeah. That's exactly the same thing. It's the snake in the

pit.

Because the snakes, where they grow the avocados, the snakes aerate the soil.

They crawl around inside of it, and that's what makes a really fresh

And sometimes a really little snake can crawl up inside of it when the avocado

is growing, and it eats off of the seed inside.

Really? Yep, and they live right inside there. It's like its own little egg, you

know? Yeah, it's like an ecosystem for him. Yeah, so let me get you a to -go

bag.

Oh, this is for you guys, yeah.

Yeah,

I would get him avocados because that's what he's used to eating.

Yeah.

Here you are.

All right.

How's it going tonight?

Doing okay.

All righty.

He's good again.

How's that stuff?

It's good?

How spicy is that?

A little spicy. Do you like it real spicy?

I'm making some of the real spicy stuff.

Are you? Yeah. Cool.

They're making me do just a, literally a shaving.

There we go.

I just want to touch this. I got oil on my finger.

When I do this.

Touch your eyes. Yeah, you don't want to do that.

This is good.

I like spicy stuff, but I don't.

I do like to be able to see, you know. Right. Yeah.

We'll just put the tiniest little... Is that all it takes?

Huh? Is that all it takes? Yeah.

Ten times ghost pepper.

You don't want to be touching this stuff.

Yeah.

Where are you?

Sorry?

Oh.

Oh, man.

This is going to be dangerous.

Yeah, this is going to be dangerous.

If you're brave, I can let you taste it.

Yeah. That's too hot.

I got them in my eye last night, and I couldn't see. I'm like, my eyes are

on there.

So I'm going to wash my hands. I'm going to wash my hands.

How are you doing today?

Pretty good. Yeah? Yeah. Me too.

We had, like, it's weird because it's a Friday, and there's, like, no one here.

Yeah, usually it's busy. Well, it's really busy on Fridays, but they just

switched everything to totally vegan.

I don't know if you want to eat anything now, but do you eat meat?

I do, but I was thinking of going vegan.

You were?

Oh, wow.

They just switched everything over to the whole, like, hydroponic, you know,

vegan. They, like, grow all their own meat.

This is one of them. I think it's the... This is the... Is this the egg?

Yeah, that's the egg. Oh, yeah. That's the egg, like vegan egg that's grown.

Oh, snap.

It's really weird, right? Yeah. I'm going to do one.

Yeah? I'll show you. It's really wild.

It's like grown inside.

The water has like a protein base inside of it, so the plant life grows with a

protein base.

And once you pluck it, it activates with the air.

You should see the shrimp one.

The one that does the shrimp is absolutely out of control.

There we go.

See how it starts to take the shape of the egg?

Yeah, there it goes.

That's crazy. Isn't that crazy?

Isn't that weird?

It almost looks like an egg, right?

Yeah. Yeah, it's pretty good. It tastes really real.

But it's all just plant.

This is impossible, but I guess that's why we do this.

Hello. How are you? I'm great, and you?

I'm pretty good.

How are you doing?

I'm good.

A little late lunch for me.

Oh, boy.

This is...

How long did I put this in the microwave for, you think?

I have no idea. I don't either.

Yeah. I'm trying to eat better, and I don't really know how to do it. You

need to, I don't know, it looks frozen.

It is. It's pretty frozen.

Yeah.

Defrost would be the start. Yeah, just to unfreeze it, and then I'm still not

sure how long to warm it up to make sure that it's edible.

Well, I think it's, is it cooked?

Yeah. It's already cooked? Okay, well... You might be able to reheat it if it's

already cooked.

But I'm still unsure.

Reheat it.

With the fish.

That's it.

I don't know. I'll try it.

Hopefully. Yeah.

Hopefully is right.

Yeah.

Maybe I have a better look in the oven or something.

Oh, look. You know what? It's doing a good job, actually.

It's got a... What?

Did it start jumping?

Oh my god.

What? What?

You gotta be kidding me.

It's alive!

Oh my god!

Whoa, whoa, whoa, whoa, whoa.

Oh.

How?

I thought it was cooked.

It was frozen. It was frozen solid.

My stomach is going to drop. Oh, my God.

You know, the guy said it was flash frozen.

Does that mean it was... So it wasn't cooked. And not cooked.

Oh, my gosh. I have no... I don't eat healthy, to tell you the truth.

What do I do with him?

I have no idea.

Oh, my God. I'm getting ready to cry. I'm just getting ready to cry.

That's the other guy. I'm getting ready to cry, too.

Oh, I have no... I have never seen this happen before.

I've never actually heard. The guy was like, oh, it's flash frozen.

I'm like, can I heat it up? And he's like, absolutely.

And it would be the freshest fish you ever had.

Well, obviously the freshest.

Yeah.

Okay. What if you would have kept it in the microwave longer?

Oh, my God. Is that what I'm supposed to do?

I'm not sure, but I'm just saying for it to be alive.

Maybe it's supposed to go from frozen to alive, then cooked.

blowing my mind like it really it's alive now in the water breathing and

makes me want to go home and do research uh oh my god we might need to google

yeah i'm gonna i'm gonna run and grab some soap okay hold on a second

Good. You taking a break already?

I'm going to have a seltzer with lime. You want some?

No, thank you.

Do you think I can get any out of these?

I mean, you can put it in a lab. Maybe you look at it under the microscope,

which is going to break off it, but you can grow later.

Well, is it okay?

Well,

I am going to try it because I cannot stand having limes without... Where's

stuff? There it is.

They use this in restaurants all the time. I used to work in a restaurant

I started camping.

Puts the rotten stuff inside of here, and then they use this little heat lamp.

It rejuvenates the residual moisture inside,

and it, like, refreshes it, okay?

Yeah, it came out pretty good.

Yeah, that's good.

Pretty cool, right? Yeah.

Yeah, every restaurant does this now. I know.

Are you for real? I'm for real, yeah.

Where'd you get this from?

My boss, a friend who works in the restaurant industry.

Are you serious?

Yeah, look at this.

It's like a tree.

They have, here, some raisins.

Take a bunch of these.

I don't think you could just buy this stuff anywhere.

The restaurants use it, but I want people to know how easy it is.

It's blowing up.

And then it will, say, pops it up.

Isn't that awesome?

You can feel it in grape. There's no moisture inside.

This is absolutely amazing.

Never throw out bad fruit again.

Never.

You with the people up there?

Yeah. What are you guys doing up there?

Information technology. It's a computer.

Oh, okay.

You don't agree?

Not right now. Okay.

Yeah, I'm pretty computer illiterate. Oh, really?

Yeah.

I can help you.

Oh, you can?

Yeah. Oh, good. Well, good. I hope you'll be around here a lot.

I could use the computer help. I just get so... I like... I can use, like,

obviously the internet.

There's no thing on there.

And I can type pretty fast, but...

I never know how to, like, do spreadsheets and stuff like that.

Ooh, do you want peaches?

Sure. Here, ready?

Boom. Yeah.

Careful.

I'm not a big fruit eater.

My wife packs this stuff, whatever she gives me, so.

That's good.

I shouldn't be drinking all the time.

I'm just trying to, like, gain weight. I eat a lot of protein and not a lot of

carb stuff.

I like fruits and vegetables, a lot of fruits and vegetables, and then spice up

stuff that may not be as flavorful as other things, but you put some, like,

know, oregano on stuff instead of using, like, you know, spicy mustard or mayo.

My sister's boyfriend, he made pad thai the other night. He just does everything

from scratch.

Oh, really?

Well, how do you make the sauce, like, out of scratch?

I can't remember exactly what it was. It's like a peanut butter base or

something, right?

Right, yeah. I love peanut butter. I mean, I could just sit up and eat peanut

butter all night long.

No, I can make like egg salad.

Some people make egg salad with just like olive oil.

I want to get like some mayo or something. I got mayo in the other room.

right back.

We have real estate cards. It's like real estate. It's fake estate.

Real estate.

It's really fake estate.

Hello. Hi.

What's your name? Jasmine. You're Jasmine. I'm Michael Carbonaro. Nice to

you. How are you doing?

Good. All right. Have you ever been a realtor's assistant before?

No. Oh, okay. Oh, do you have the flowers? Did they tell you to pick up

I was going to give you money for flowers.

No. They didn't tell me to pick up flowers.

Oh, my gosh. All right.

I just threw away a... Can you...

Just jump in there.

Open up that pail there.

We had an open house last weekend.

Yeah, I think I like it.

Oh, they're bad? Let me see.

How do they look?

All right, here, come on over here.

Yeah.

Ooh.

What do you think?

Does it look like country? Does it look like vintage -y?

Yeah.

It smells pretty awful, though.

It smells pretty bad.

Yeah, well, I think we can maybe spruce these up a little bit. I'll wrap them

tight like this.

I just think they're hungry, maybe.

They want flower food.

They want flower food? I don't think we have flower food.

I have a vase.

Put that here.

Fill that with some water.

All right, yeah. I think they just get really, really hungry.

Want to put some...

Can you help me squeeze these in here?

Yeah. You can substitute this kind of stuff for plant food.

Have you ever done this before?

Feed plants and put a cookie in there.

There we go. A little bit of cheese.

This is from the Swiss cheese.

Higher altitude.

Good. It's almost like a sangria, like a floral sangria.

And I'm going to touch that.

A little bit of light.

Let's see what we got.

Good?

There we go.

Oh, did that really work? Oh, that's great.

How's that? Good.

I've never seen that happen before.

Huh? I've never experienced that before.

Oh, yeah, yeah. You have to feed them.

See, most people, they just give them water. But they need food.

You have to feed them real food. Fruit, vegetables, cheeses, crackers.

Because plants are alive. I've never seen that before.

You've never seen that? No.

Plants are alive just like we are. They're organic, things with feelings,

yeah, they'll last for quite a bit now as long as they keep eating.

You know, like you've heard when you sing to plants. Yes, when you sing,

true too.

Yeah. Yeah, because they're... Oh,

your mom started her garden? Yeah. What is she using in the soil?

Just regular soil. No, she can't just use dirt.

Flower gardens, I would just use shredded cheese.

Yep, just inside the soil.

Switches, yes, because of the higher altitudes.

Yeah, and then they'll last for... I wish I was a video, like, tape that,

because I seriously... Yeah,

all right, so just arrange that, make that look pretty. Just fluff those up.

I'll be right back. I'm going to toss this.

Make sure they're eating.

house, right? Yes, oh my gosh. Welcome to the business of realty.

Cool. Yeah, we do a lot of high -class areas, so you get to see some really

houses and you learn some of the little secrets.

I've been having a little trouble with the sink here today.

Is it clogged?

Yeah, there's been this pulpy stuff, so I don't know if you know anything about

plumbing.

I need something like hard, like a broomstick or something.

I have the plunger to stick down in there.

What you do is... Because when I was suctioning up before, there was a lot

Whoa, whoa, whoa.

I've been having a little trouble with the sink here today.

What you do is... Because when I was suctioning up before...

There was a lot of... Whoa, whoa, whoa.

Oh, my gosh.

Yep.

Alligators. The sewers around this whole area are just filled with them.

Oh, my gosh.

Yep. Someone was breeding them, and they were flushing eggs.

Will you hang by this thing for a second? I'm going to let him outside.

We're required, and you should know this, we're required to tell potential

buyers, go, go.

If they ask, you have to let them know that you've seen them. It's called the

lizard law.

Yeah.

Yeah, the whole place is infested, all the pipework with all kinds of reptiles.

Oh, boy. Oh, boy. Yeah, don't touch them.

Okay, because when they go, when they're any larger than six inches, we have to

call to have somebody get them.

Okay.

And you want to keep them in a small environment. Otherwise, they'll keep on

growing and keep on growing.

Have you ever heard about that with alligators?

Yeah, definitely.

The bigger the place that they live, the bigger their grow.

Yeah, it's called the Carbonaro effect.

It's also the name of a hidden camera magic TV show.

Like the one you are on right now.

I'm Michael Carbonaro.

And you're on my show. It's called The Carbonaro Effect.

Oh, my gosh. Are you serious? I'm serious.