Original subtitles

♪♪

On this shoot day, we were supposed to film at a diner,

but when that location fell through,

we wound up at a Mexican restaurant

and decided to give the tricks we had a planned

a "south of the border" spin.

-What's your name? -Melissa.

-Hey, Melissa. Michael. -Hi, Michael.

When'd you start? -Three days ago.

They just showed me how to make the chips.

What do you mean make the chips?

Yeah, the fresh corn chips.

Okay. I'm gonna make you some.

I'd like the old thin chips.

Okay. I'll try and make them thin.

Do you want me to try and make you some?

Yeah, yeah, yeah.

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

So, where's this chip-making thing?

Oh, no. I'm gonna make them fresh.

Where are they? I mean, where's the...?

I'll make them for you now.

They're bag chips. How do you make --

What do you mean? I'll show it to you.

Okay. You use fresh corn.

And you can choose -- I have...

This is low-sodium, this is original,

and this is a hint of lime.

This is getting fancy. I know.

Regular. You want the regular?

Yeah. Okay.

Okay, this is getting too fancy.

It's kind of cool, right?

This is getting too fancy.

Here. And then I have a...

Bin.

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

Okay.

...of, like, sea salt, some of them,

except for the low-sodium one.

And they're gonna do like this? Boom!

Yeah. Right? It needs fire, unfortunately.

Otherwise, it'd be...

And it just touches with it. There we go.

The heat from the stuff that they use.

It's like popcorn.

Yeah. It's, like, corn expands.

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. No.

Can I do that at home, too? Uh, yes, you can.

I can probably get you the recipe for the brine stuff,

'cause it has to be pre-treated

so that they expand a little bit first.

Oh, okay. If you just do it with corn,

you'd be sitting there like an idiot like,

"Why isn't this working?" Oh, my gosh.

Yeah. Okay, they're thick.

You said you liked the thin ones, right?

We got to slice the corn thinner.

She likes thin chips. [ Laughs ]

Wow.

All right.

-Oh, you got to make it. -You got to make it?

Never had tableside guacamole before?

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

No, I've seen them. They're just --

They look so small. Like, I'm used to bigger ones.

Are you calling my avocados small?

[ Laughter ]

Oh, yeah, they have bigger-sized ones, but...

Are those sweeter since they're smaller?

Little bit sweeter. And these come in nice and ripe.

So, wait. Here, I'm gonna get this out.

That is a big pit, though.

That's a huge pit.

And...

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.

Now, I like to freak people out

but not to the point that they go running off camera.

Because, well, then, there's nothing for you

to watch at home.

So when I sense fear,

I become very reassuring and spout BS like,

"It's very lucky that there's a snake in your avocado."

I heard the worms in the tequila.

Yeah, yeah, yeah. That's exactly the same thing.

It's the snake in the avocado pit.

How does a snake get into the...

Because the snakes -- where they grow the avocados,

the snakes aerate the soil, you know?

They crawl around inside of it,

and that's what makes a really fresh avocado.

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?

That's crazy.

It's like an ecosystem for them.

Yeah, so, let me get you a to-go bag.

We can take a snake?

Oh, this is for you guys, yeah.

What does it eat? It only eats vegetables?

Yeah. I would get him avocados,

'cause that's what he's used to eating.

Yeah.

These folks were pretty chill about the snake,

but we had a lot of problems

when we tried the trick earlier in the day.

Apparently, people react strongly

to seeing reptiles in their food.

As you're about to see in this unaired clip,

some of them even fled the scene.

Go figure.

That is a big pit.

That is one of the biggest pits I've ever seen.

Look at that. Wow.

Yeah, it's ginormous.

Oh, yeah, we take a picture and Instagram it.

Oh. [ Gasps ]

That's bizarre.

Oh.

[ Laughs ]

I can't...

What is going on here?

This can't be.

♪♪

[ Gasps ] Oh!

Oh, whoa, whoa, whoa, whoa!

Oh, good luck! This is good luck!

I have never seen this before. This is great! Come here.

[ Laughs ]

Well, I can put him here. I'll put him away.

Here, okay. Here. Okay, here. Come on over.

[ Laughs ] You're not interested

in guacamole now?

Uh, if you can take the snake away.

Here. I'll take -- I'll take him -- I'll take him away.

You're uninterested?

Okay.

Here we go.

Hey, guys. Guys, I just got a snake in the avocado.

Here you are.

All right.

How's it going tonight?

Doing good. How are you?

Doing okay.

All righty. These guys again.

How's that stuff? It's good?

Mm-hmm. How spicy is that?

It's a little spicy. Do you like it real spicy?

I'll make you some of the real spicy stuff.

Are you? Yeah.

Cool. They're making me do

just literally a shaving.

There we go. I just don't want to touch this.

I got oil on my finger when I did this.

Touched your eyes?

Yeah. You don't want to do that.

So, it's good.

I like spicy stuff, but I do like to be able

to see, you know? Right.

Yeah. Let me just put the tiniest little...

Is that all it takes?

Huh? Is that all it takes?

Yeah.

10 times ghost pepper.

You don't want to be touching this stuff.

Yeah.

What happened to the spoon?

Sorry? The spoon.

Oh. Oh, man.

This is gonna be dangerous.

Yeah, this is gonna be dangerous.

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

Yeah.

That's too hot.

I got them in my eye last night,

and I couldn't see.

I'm like -- my eyes red in there?

A little bit.

So, I'm gonna wash my hands. I'm gonna wash my hands.

♪♪

♪♪

How you doing today? Pretty good.

Yeah? Yeah.

Me too.

We have, like -- it's so weird, 'cause it's a Friday,

and there's, like, nobody in 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? I was.

Oh, wow.

They just switched everything over to the whole,

like, hydroponic, you know, vegan.

They, like, grow all their own meats.

This is one of them. I think this is the --

Is this the egg?

-Yeah, that's the egg. -Oh, yeah.

That's an egg, like, vegan egg that's grown.

Oh, snap. It's really weird, right?

Yeah. I'm gonna do one.

-Okay. -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.

Yeah? 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?

It's rare that I'll perform a classic magic trick on the show,

but this one's a favorite of mine.

The method is described in old magic books,

so there's a chance you may see another magician

transform a flower into an egg at some point in your life.

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

I've always made my living as a magician and an actor,

so I've never had to hold down on office job.

But this show has given me the chance to be "that guy,"

who microwaves bizarre things in the office kitchen

and weirds out his co-workers.

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

-I have no idea. -I don't either.

[ Laughs ]

Yeah. I'm trying to eat better,

and I don't really know how to do it.

You might need to -- I don't know. It looks frozen.

It is. It's pretty...frozen.

Yeah.

Defrost would be smart. Defrost?

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 re-heat it if it's already cooked.

But I'm still unsure...

Re-heat it. Let's see. ...with fish.

[ Microwave beeping ]

Let's see.

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

Hopefully...

-Yeah. -...it works.

"Hopefully" is right. Yeah.

Maybe I'd have better luck in the oven or something.

Oh, look. No, it's doing a good job, actually.

It's got -- what?!

Did it start jumping?

Oh, my God.

What? What?

You've got to 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 finna 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.

That just scared the crap out of me.

That scared the crap out of me, too.

Oh, I have no idea. 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'd be the freshest fish you ever had."

Well, obviously the freshest.

Yeah. Uh, 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?

That's what's blowing my mind. Like, it really --

it's alive now in the water, breathing, and...

This makes me want to go home and do research.

Oh, my God. We might need to Google something.

Goo-- yeah. I'm gonna --

I'm gonna run and grab some soap.

-Okay. -Hold on a second.

♪♪

♪♪

You taking a break already?

[ Laughs ]

I'm gonna have a seltzer with lime.

You want some? No, thank you.

Think I can get any out of these?

Hmm... I mean, you can put in a lab,

maybe even look at it under the microscope,

see what you can scrape off it that you can grow later.

Well, is it okay?

Mnh-mnh.

Well, I am gonna try it, because I cannot stand

having limes without --

Where's the stuff? There it is.

They use this in restaurants all the time.

I used to work in a restaurant before I started temping.

Put the rotten stuff inside of here.

Then they use this little heat lamp -- gun.

[ Whirring ]

It rejuvenates... Wow.

...the residual moisture inside and it, like, refreshens it.

See?

Yeah, it came out pretty good.

Yeah, that's good.

Pretty cool, right?

Really? Yeah. Yeah, yeah.

Every restaurant does this now.

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

Where'd you get this from?

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

Are you serious?

Yeah. Look at this. It's, like, a trade secret.

They have -- here, get me some raisins.

Take a bunch of these.

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

'cause the restaurants use it, but...

They don't really want people to know how easy it is.

See it swelling up? Uh-huh.

And then, it will -- see?

Pops it up.

Isn't that awesome? Wait. Hold on.

You can feel it, a grape. There's moisture inside.

This is absolutely amazing.

"Rejuva Foil."

Rejuva Foil --

never throw out bad fruit again.

Never.

You with the people upstairs? Yes.

Here's a fun one.

Sometimes we do tricks on the show

where a whole lot of stuff comes out of a tiny container.

Now, when we do that, sometimes the guys on the magic team

try to make me laugh by not telling me

exactly what's going to come out.

-Oh, really? -Yeah.

-I can help you with that. -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 a thing on this. 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. -Yeah? Ready?

Boom! Yeah.

An apple. I'm not a big fruit eater.

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

-[ Laughs ] -It looks good.

I shouldn't be drinking on the job.

Hoagie. I'm just trying to, like, gain weight.

I, like, eat a lot of protein and not a lot of carb stuff.

I like fruits and vegetables, a lot of fruits and vegetables.

And I spice up stuff that might not be

as flavorful as other things,

but you put some, like, you know,

oregano on stuff instead of using, like, you know,

spicy mustard or mayo or --

My sister's boyfriend 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 was, like --

It's, like, a peanut-butter base or something like that, right?

Yeah. I love peanut butter.

I mean, I could just sit up and eat peanut butter

all night long.

I love peanut butter.

But, no, I can make, like, egg salad.

'Cause some people make egg salad with just, like,

Olive oil. Geez. Wow.

Yeah. Bit more in there than I thought.

I want to get, like, some mayo or something.

I got mayo in the other room. I'll be right back.

♪♪

♪♪

Now, if you saw me making some strange faces during that bit,

it's because I was trying not to laugh

when I pulled out the flowers and the vase for lunch.

Here's more of the magic team messing with me

in this never-before-seen clip.

Is it lunchtime yet or what?

-[ Laughs ] -What time is it?

I got here at 12:30, so I know it's lunchtime.

Oh, yeah. You know what? My mom still packs my lunch.

Really? Yeah.

Aren't you lucky. With your name on it?

A couple times a week, I stop by and say hello,

and she always has a little lunch for me, so...

Do you have a little note in there, too?

She just writes a little note on the front of the bag,

but that's about it. That is so cute.

Isn't it cute? It really is.

Orange? You want an orange?

No, thank you. No?

I got plenty here.

Oh, my gosh. Nobody packs a lunch bag like my mom.

Look at this. Cheese. Oh.

Yogurt. And then, it's healthy.

Healthy stuff. Oh, I love --

You ever put oregano on a sandwich?

Yeah. That's how my mom

used to make them.

It was so good. Oh, my gosh. Oh.

She makes these sandwiches with spices that are so good, so...

Aww. Look at this.

That -- I swear, I wish I could take

a picture of this right now.

-It would be so romantic, right? -That is the cutest thing.

She wants it to feel like home.

-Right. -I never drink enough water.

She's so right. That's precious.

I'm like, hold on.

How many things are you pulling out of this bag?

The bag's not even that big.

Oh, yes! I knew she was gonna give me one.

Whole-wheat, too. You want one?

Is stuff still coming out of that bag?

Yeah, she told me to...

This is not happening.

She's embarrassing me. No.

This is silly. I can't believe...

Well, we have a microwave, so...

Is that a sweet potato?

Oh, look at this guy!

Don't. Harry.

Oh.

Shut up.

There's a way she packs all this stuff.

There's, like, a system she uses.

That's a heck of a system.

Yeah.

She needs to, like, patent it and sell that system.

♪♪

We have real-estate cards.

It's like real estates, fake estate, real estate.

It's really fake estate.

We're always brainstorming new backdrops for new tricks,

and when a producer on the show said that he and his wife

like to go to open houses on weekends just for fun,

I thought, "Bingo."

Oh, okay. Oh, do you have the flowers?

Did they tell you to pick up flowers?

I was gonna 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 the --

Open up that pail there?

We had an open house last weekend, and I used --

Yeah, they're pretty, like, dead.

Oh, they died? Let me see.

How do they look? Like, bad.

All right. Here. Come on over here.

Yeah.

Ooh!

What do you think?

[ Laughs ]

Does it look, like --

It looks, like, vintage-y.

Yeah.

Smells pretty awful, though.

That 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.

You want to put some...

Will you help me squeeze these in here?

Yeah.

You can substitute this kind of stuff for plant food.

You ever done this before?

No. Feed plants?

We'll put a cookie in there.

There we go.

Little bit of cheese,

'cause this is from the, you know, Swiss cheese --

higher altitude. Good.

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

And...

I'll let it touch that.

For this trick, I tried out different ways

of magically bringing the plants back to life.

Originally, I added batteries to the vase to give them energy,

but then I looked up at the ceiling,

and a light bulb went off.

There we go.

What the heck? Did that really work?

Oh, that's great.

Okay, good.

Hold on. 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 -- fruits,

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 and --

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. And that's true, too? Yeah.

Yeah, because --

Oh, your mom started her garden?

Yeah, what is she using in the soil?

Just regular soil.

No. See, you can't just use dirt.

Flower gardens -- I would just use shredded cheese.

Shredded cheese? Yep. Just inside the soil.

Is it a specific cheese?

Swiss cheese, yes, because of the higher altitudes.

Yeah. And then they'll last for --

I wish I would have videotaped that,

'cause I seriously...

Yeah. All right, so, just arrange that

and make that look pretty.

Just fluff those up. I'll be right back.

I'm gonna toss this. Just a second.

Make sure they're eating.

♪♪

-Beautiful house, right? -Yes. Oh, my gosh.

Welcome to the business of realty.

-Yeah, it's cool. -Yes.

We do a lot of high-class areas,

so you get to see some really cool houses,

and you learn some of the little secrets.

Yes.

I've been having a little trouble

with the sink here today.

Being a magician for over two decades,

I've had a lot of special training to work

with various dangerous animals,

and at this open house, well, that came in handy.

-That's why it's clogged. -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 the sink for a second?

I'm gonna 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."

He must have came through the drain.

Yeah.

Oh, my gosh. That is crazy.

Yeah, the whole place is infested,

all the pipework, with all kinds of reptiles.

-Oh! -Oh, boy. Oh, boy.

Yeah, don't touch him, okay?

Because when they're any larger than 6 inches,

we have to call to have somebody get them.

-Okay? -Okay.

And you'll want to keep him in a small environment.

Otherwise, they'll keep on growing and keep on growing.

Have you ever heard about that with alligators?

Yes. Definitely.

The bigger the place that they live,

the bigger they'll 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. [ Laughs ]

[ Laughs ]