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  • Herrine Ro: Carl!

  • Carl: What?

  • Herrine: Can you close the door?

  • I can hear you peeing.

  • When this quarantine is over,

  • I am preemptively filing for divorce.

  • Hi, guys, I'm Herrine,

  • and it has been about four years now

  • since I've been a video producer at Insider.

  • A lot of you may know me as just the girl who eats,

  • but I promise you I'm a lot more than that.

  • I have eaten giant foods, viral foods,

  • sometimes strange foods, and legendary foods,

  • but not all of the things that I've eaten

  • were what you would expect.

  • Like, not all of them were, like, delicious.

  • My editor, Emily,

  • is surprising me with a compilation

  • of some of my most memorable moments

  • as a producer here.

  • Emily Christian: Shall we begin?

  • Herrine: We shall begin.

  • I immediately recognize the first clip,

  • and I'm not surprised.

  • I get asked all the time if this tasted good.

  • I mean, it didn't taste bad.

  • I still don't know what it tastes like.

  • I still wouldn't be able to explain it to you.

  • Oh, and the chef, Will,

  • this has haunted him.

  • Like, the watermelon ham truly follows him

  • wherever he goes. [laughs]

  • If somebody gave me a plate of this

  • and I had no idea what it was,

  • I would assume that it's just very, very raw prime rib.

  • Doesn't look like raw prime rib. [laughs]

  • Good try, Herrine. Good try.

  • It didn't taste like a watermelon,

  • but it had the texture of one,

  • and it definitely didn't taste like a ham.

  • I don't know.

  • So, Emily, would you try it?

  • Emily: No. I'm sorry. Absolutely not.

  • How much did it cost?

  • Herrine: It cost, like, $60 for a watermelon.

  • Emily: No.

  • Herrine: And there was, like, a list.

  • There was, like, a waiting list for it,

  • if I remember correctly.

  • After the video went viral,

  • I mean, granted, like, the amount of work

  • that went into making the watermelon ham,

  • like, obviously you're gonna wanna upcharge.

  • Emily: It's really, like, the novelty of it,

  • you know? I think.

  • If you're ready, Herrine, OK,

  • I just wanna preface the next one.

  • It's important to me that I say a few words before we begin.

  • This was a shoot we did together.

  • It was one of my favorite trips we've ever taken,

  • our trip to Seattle, OK?

  • Herrine: Yes!

  • Emily: And I just wanna say sometimes I sit at home

  • and I think to myself about the fact

  • that this video exists on the internet.

  • You should just roll the clip.

  • You should really roll the clip.

  • Herrine: I mean, if that doesn't catch your attention,

  • I don't know what does.

  • Oh, my God, that looks like a [whistle]

  • I can't - sorry.

  • Clip: I just wanna touch some geoducks!

  • Herrine: Oh, she just wants to touch it.

  • This is like one of those things where, like,

  • no matter how many times you're exposed to it,

  • you just, like, you're still very....

  • Emily: It never...it never gets better.

  • I think something that people might now know about you

  • when they watch your videos is, like, you're very honest.

  • Like, you have a hard time masking your emotions.

  • If you feel a certain way about something,

  • you're not, like, you know, I love you,

  • but you're not very good at hiding it.

  • Herrine: I did not like the taste of it at all.

  • OK.

  • It kinda tasted like abalone

  • in the sense where it was, like, kinda crunchy.

  • Emily: Yeah, it had that, like,

  • almost like a cartilage-y kind of consistency.

  • Herrine: Yeah.

  • But it was extremely briny and, like,

  • had a distinct smell that, like,

  • just I feel like is an acquired taste.

  • Like, it really truly was.

  • Herrine: I just hate that you, like,

  • used the word fleshy for it.

  • Emily: Yeah, but, like, I couldn't think of another way.

  • Like, once I was eating it, I was like,

  • "This is fleshy."

  • This video just goes to show that we will really

  • do just about anything for this job.

  • We're locked into this career now.

  • Herrine: All right, next one.

  • How could I forget?

  • One of my favorite videos of all time.

  • I miss my silver hair, though.

  • Emily: Yeah. This was truly a journey for your hairstyles.

  • Herrine: Every afternoon at 5:00 p.m.,

  • hopeful diners wait in line

  • anywhere from two to four hours

  • to put their names down on the list for the night.

  • When I went in, I was honestly more excited

  • about trying the pizza,

  • because I knew it was so difficult

  • to, like, get in.

  • Mark Iacono: We start taking names at 5.

  • Herrine: I still remember when I saw Mark

  • for the first time. I was so starstruck.

  • [orchestral music]

  • Emily: I remember you telling me about it too.

  • You were, like, in love with this story,

  • and then I started to feel jealous.

  • Herrine: To get a better idea

  • of what makes Lucali pizza so great,

  • I had to step into the kitchen

  • and learn how Mark makes his pizza.

  • He kind of, like, sprung it on me, where he was like,

  • "Do you wanna learn how to do it?"

  • And I was kinda like, "Uh, OK."

  • I'll do whatever you want me to do.

  • And then it became, like, this video that, you know,

  • exceeded my expectations, to say the least.

  • I have the upper-arm strength

  • of a child. Mark: Put some muscle into it.

  • Herrine: I have more muscle now.

  • I've been working out.

  • Dollop it everywhere?

  • Mark: Well, you don't gotta slam-dunk it, basketball.

  • Herrine: The subtle shade.

  • So gingerly place it down?

  • Mark: Yes, just throw it on.

  • Herrine: After that, the pizza goes into the oven

  • and is topped with Parmigiano-Reggiano and fresh basil.

  • I never thought -

  • Oh, this moment, when I was filming here,

  • the restaurant is always so, so packed

  • and, like, constantly is just, like,

  • an influx of people coming in and out,

  • so in order to film this,

  • because the restaurant is so dark,

  • we had to be right next to the window,

  • and it's like a family-style window,

  • so we were occupying, like, a table of five,

  • and all I saw was

  • people staring into the window,

  • cold 'cause it was winter,

  • looking at me, charging a whole table of five,

  • and, like, eating this pizza being like,

  • "Oh, it's so good."

  • I have tried coming into Lucali's so many times.

  • Oh.

  • I did cry eating this pizza.

  • It wasn't for show.

  • [piano music]

  • So I feel like that's the reason

  • why this video did really well,

  • is because he was there at each part,

  • and then he, like, sat down to eat with me,

  • which, again, the family table is just.

  • Mark: I don't eat a lot of Korean food.

  • I don't know where to go.

  • Herrine: OK, that I can share with you.

  • Mark: OK, you gonna take me out for Korean?

  • Herrine: Yes, I can do that.

  • Mark: I may have to name the pie after you.

  • Herrine: He did make that pizza dedicated to me,

  • but he didn't put it on his menu.

  • Emily: Did you actually end up

  • taking Mark to Korean food?

  • Herrine: I did. [laughs]

  • Mark: No, I'm really good with chopsticks,

  • except metal ones.

  • I gotta get some, like, grips or something.

  • [Herrine laughs]

  • Emily: Well, Herrine, I will say the chemistry in that video

  • is, like, it's astounding to watch.

  • Herrine: The comment section was straight wild.

  • The disrespect in some of you.

  • Ah, mustard pizza.

  • You know, this one actually tasted, like, pretty good.

  • Emily: It looks good to me.

  • Herrine: And, like, those little, like,

  • charred cheese bits were delish.

  • Clip: Let's go find out!

  • Herrine: These guys were such characters, oh, my God.

  • Francis Garcia: Who doesn't like a cheese sandwich

  • with mustard?

  • Herrine: I think they're, like, brothers.

  • They're related, if I remember correctly.

  • Wow, OK I have a lot of thoughts.

  • Herrine: She always has a lot of thoughts.

  • Clip: It is growing on me.

  • If you ask me, this deserves a little bit more.

  • Herrine: The amount of cheese that goes onto that pizza,

  • I mean, granted, it is a Detroit-style pizza,

  • alarmed me.

  • And for the video we really wanted to show

  • that it had mustard in it,

  • so we asked them when we were filming

  • to, like, put more mustard on,

  • so when I got the pizza,

  • it had more mustard than, like,

  • the original one on their menu,

  • so it was, like, very sour.

  • I'm gonna have so much heartburn after this.

  • The owners were so funny.

  • Emily: When you guys came back

  • to the office from this shoot,

  • you were like, "You have to see these guys.

  • They were incredible on camera

  • and we have to show this bonus clip that we have."

  • And I think, like, I have the bonus clip if you want,

  • if you want to reveal it.

  • Herrine: Oh, my God, play it.

  • Emily: OK, OK, I have the bonus clip, I have it right here.

  • Francis: Welcome to Lions & Tigers & Squares.

  • We sell Detroit pizza with a New York accent

  • right here in New York City.

  • Detroit pizza, New York accent, Hawaiian -

  • [horn blowing]

  • F---!

  • [beeping]

  • [beeping]

  • Salvatore Basil: We gotta do that s--- again!

  • Francis: [beep] that was you, you [beep]!

  • Look at the Statue of Liberty.

  • Control the crowd.

  • All right, all right.

  • Look at the dogs, the dogs are great!

  • Herrine: Next video now.

  • Benny Tudino's!

  • Why did I do that?

  • Why did I just look surprised or, like, scared

  • in, like, every video in the beginning?

  • Emily: That was an old Insider thing,

  • where you would just be like [gasps].

  • [intense music]

  • Herrine: Oh! Oh, my God!

  • Emily: 'Cause we didn't used to talk in our videos.

  • This was before we ever spoke.

  • Herrine: Yeah, this is actually when we didn't speak