Seattle

[ CHEERS AND APPLAUSE ] I'M HERE AT BETH'S CAFé IN SEATTLE, WASHINGTON, TO TAKE ON THE 12-EGG SOUTHWESTERN EXPOSURE OMELET CHALLENGE. IT'S STUFFED WITH CHILI, SOUR CREAM, SALSA, AND CHEESE, AND IF I CAN FINISH IT WITH A SIDE OF TOAST AND HASHBROWNS, I GET A BETH'S CAFé T-SHIRT. THE OMELET IS SO BIG, IT'S SERVED ON A PIZZA TRAY. AND FOR EVERY 10 PEOPLE THAT ATTEMPT THIS CHALLENGE, ONLY ONE SUCCEEDS. I'VE SEEN IT ON THE MENU. I WOULDN'T DARE ATTEMPT TO ORDER IT. I'M ADAM RICHMAN, A FOOD FANATIC WHO'S HELD NEARLY EVERY JOB IN THE RESTAURANT BIZ. AND NOW I'M ON A MOUTHWATERING JOURNEY TO FIND AMERICA'S GREATEST PIG-OUT SPOTS... OH, MY GOD. HAPPY BIRTHDAY TO ME. ...AND TAKE ON THE COUNTRY'S MOST LEGENDARY EATING CHALLENGES. Man: LADIES AND GENTLEMEN, THIS IS THE CARNIVORE CHALLENGE. I'M NO COMPETITIVE EATER... THIS IS HISTORY IN THE MAKING! ...JUST A REGULAR GUY WITH A SERIOUS APPETITE. [ CHEERS AND APPLAUSE ] Richman: SUICIDE SIX-WINGS CHALLENGE. All: GO, ADAM, GO! Man: ONE MINUTE AND COUNTING! THIS IS MY ULTIMATE HUNGER QUEST. THIS IS... -- Captions by VITAC -- www.vitac.com CAPTIONS PAID FOR BY THE TRAVEL CHANNEL, L.L.C. BEFORE I TAKE A CRACK AT THE 12-EGG OMELET, MY "CHOW DOWN" JOURNEY BRINGS ME TO AN ESSENTIAL STOP FOR BURGER FANATICS. I'M IN SEATTLE, WASHINGTON, HOME TO A BURGER JOINT THAT MANY CALL "BURGER BLISS," THE RED MILL. SINCE 1994, RED MILL HAS BEEN FEEDING SEATTLE DELICIOUS MILK SHAKES AND ONION RINGS THAT HAVE BEEN VOTED BEST IN THE COUNTRY. THESE ONION RINGS ARE VOTED BEST IN THE COUNTRY REPEATEDLY. OH, YEAH. THEY'RE MADE FRESH EVERY DAY. I MEAN, THEY CUT THEM IN THE MORNING, AND THEY FRY THEM UP RIGHT WHEN YOU ORDER THEM. WHY THANK YOU. GIVE THE GIFT OF ONION RINGS THIS SEASON. [ LAUGHS ] THAT IS SO GOOD. YEAH. BUT IT'S THE AWARD-WINNING BURGERS THAT KEEP THE RED MILL CHURNING. WHAT IS IT THAT MAKES THEM THE BEST BURGERS IN SEATTLE? Man: ATTENTION TO DETAIL -- EVERYTHING FROM VERY CRISP AND PEPPERY BACON TO FRESH MEAT TO A PERFECT SIZE, AS WELL AS CRISPY FRIES AND ONION RINGS. I'M, LIKE, JUST MESMERIZED. I HAVEN'T EATEN ONE YET, AND I'M STARVING. THAT'S, LIKE, THE MOST PERFECT DESCRIPTION. YOUR FIRST RED MILL BURGER IS SORT OF LIKE YOUR STAMP OF, LIKE, SEATTLE CITIZENSHIP. OH, IF SOMEBODY HASN'T HAD A RED MILL BURGER, I WON'T EVEN TALK TO THEM. SORRY. I SHOULD -- I SHOULD GO. [ LAUGHTER ] I NEED TO EARN MY PLACE IN SEATTLE SOCIETY. I NEED A RED MILL BURGER NOW. ADAM, YOUR ORDER'S READY. IF THERE'S A BETTER PHRASE IN THE ENGLISH LANGUAGE, I HAVEN'T HEARD IT. "ADAM, YOUR ORDER'S READY." HELL YEAH. I START WITH THEIR DOUBLE-BACON DELUXE -- TWO 1/4-POUND PATTIES, PEPPER BACON, LETTUCE, TOMATO, PICKLE, RED ONION, AND MILL SAUCE -- HOUSE-MADE MAYO WITH A LIGHT SMOKY FLAVOR. MMM! AS YOU BITE THROUGH, YOU GET EACH ELEMENT AS YOUR MOUTH CLOSES ON IT. SO YOU GET THAT DELICIOUS MILL SAUCE, YOU GET THE CRUNCH OF THAT ONION AS IT COMES FROM UNDERNEATH WITH THE LETTUCE. THE PEPPERED BACON, HOWEVER, JUST PUTS IT OVER THE TOP. MMM! AFTER MY FIRST FEW BLISSFUL BITES, I HEAD TO THE GRILL TO MEET THE WOMAN BEHIND THE BURGER, CO-OWNER BABE SHEPHERD. SO, EVERYTHING HERE IS THE FRUIT OF THIS LADY'S LABOR. YOU WANT TO KNOW WHO WROTE THE BOOK? WHO PUT THE "BOP" IN THE BOP-SHE-BOP-SHE-BOP? BABE. BABE SHOWS ME RED MILL'S MOST POPULAR OFFERING -- THE VERDE BURGER. ONCE THE PATTY SIZZLES, BABE ADDS A SLICE OF JACK CHEESE. AND HERE'S OUR BEAUTIFUL ROASTED ANAHEIM PEPPERS. EACH DAY, THE FOLKS AT RED MILL HAND-PEEL 40 POUNDS OF ANAHEIM PEPPERS BEFORE FIRE-ROASTING THEM. THEY'RE ADDED TO THE BURGER, ALONG WITH RED ONIONS, BEFORE BEING PLACED ON A KAISER ROLL WITH LETTUCE AND TOMATO. SO HERE'S OUR VERDE BURGER. THAT IS GORGEOUS. MMM. MMM! IT'S THE REALLY WONDERFUL SWEETNESS OF THAT KAISER BUN THAT MAKES THE DIFFERENCE, I THINK. AND WHAT'S GREAT IS YOU PUT THE PEPPER UNDERNEATH THE BURGER, SO AS YOUR TONGUE KIND OF COMES UP, YOU GET THE HEAT, AND BEFORE IT BECOMES TOO OVERWHELMING, YOU GET THE CHEESE, YOU GET ALL THE JUICES FROM THE MEAT. AS BABE WORKS THE GRILL, I NOTICE HER UNIQUE BACON-STORAGE METHOD. I SEE -- WAIT, SO YOU HAVE A SMALL RECREATIONAL VEHICLE MADE OF BACON RIGHT HERE. WE DO. BUT HOW MUCH BACON DO YOU MAKE PER DAY? ON SATURDAYS, WE DO 45 POUNDS OF UNCOOKED BACON. BABE TAKES A FEW STRIPS FROM THE PORK CITADEL AND COOKS UP MY PERSONAL FAVORITE, THE BLUE CHEESE AND BACON BURGER. JUST IDEAL. AND THE CREAMINESS OF THAT WITH THE CRISPNESS OF THAT BACON, AND THE PEPPER -- THE WAY THE BITE WORKS WITH THAT CREAM, OH, MY LORD... OH, YOU'RE MAKING ME BLUSH. THESE BURGERS ARE OFFICIALLY BABE-A-LICIOUS. [ CHUCKLES ] THEY ARE BABE-A-LICIOUS. PAIR THESE BABE-A-LICIOUS BURGERS WITH AN ORDER OF ONION RINGS DIPPED IN TARTAR SAUCE... TO THE ONION CAVE! TO THE ONION CAVE! ...AND YOU HAVE ONE HEAVENLY CHOW-DOWN COMBO. [ CHOIR VOCALIZES ] I'M NOT READY TO PART WAYS WITH THE RED MILL AND ITS MOUTHWATERING MENU, BUT I NEED TO SAVE ROOM FOR MY IMPENDING OMELET CONFRONTATION ACROSS TOWN. THIS PLACE ROCKS, AND I JUST WANT TO GIVE YOU A QUICK HUG BEFORE I LET YOU GET BACK TO IT. OH, GREAT. COMING UP, A ONE-OF-A-KIND SEAFOOD FEAST OF TITANIC PROPORTIONS. AND A MONSTROSITY OF AN OMELET. Dalton: ANYONE THAT CAN DOWN A SOUTHWESTERN EXPOSURE GETS EXTRA KUDOS, 'CAUSE THAT IS A MOUNTAIN OF FOOD. [ CHEERS AND APPLAUSE ] [ BELL DINGS ] Richman: I'M IN SEATTLE AT THE WORLD-FAMOUS PIKE PLACE FISH MARKET, WHERE THE PRODUCT HAS BEEN FLYING OFF THE SHELVES FOR 40 YEARS. YEAH! EACH YEAR, 10 BILLION POUNDS OF SEAFOOD HITS U.S. PORTS, AND HALF OF IT COMES THROUGH SEATTLE. FRESH SALMON, FRESH CRAB TODAY ON SPECIAL, FOLKS. LET'S GO, NOW. EAGER TO GET MY HANDS ON SOME OF THE CITY'S FIRST-RATE FISH, I JUMP RIGHT INTO THE FRAY. HE-E-E-Y! HEY! YES! NICE. [ Low-pitched voice ] THAT WAS AN AWFULLY GOOD CATCH, ADAM. I'M REALLY IMPRESSED WITH WHAT YOU DID. AAH! NOW THAT I'VE CAUGHT SEATTLE'S SUPERIOR SEAFOOD, IT'S TIME TO DEVOUR IT. I HEAD DOWN THE WATERFRONT TO GET MY FIX. I'M AT SEATTLE'S WATERFRONT PIER 57, THE FLOATING HOME OF THE CRAB POT, WHERE FOR THE LAST 30 YEARS, THEY'VE BEEN ENCOURAGING DINERS TO ROLL UP THEIR SLEEVES, TIE ON A BIB, GRAB A MALLET, AND CHOW DOWN ON ONE OF THEIR AWESOMELY HUGE SEA FEASTS. CRAB POT IS THE PLACE TO DEVOUR SEATTLE'S ULTRA-FRESH SEAFOOD. SO HOW DOES CRAB POT SEAFOOD COMPARE TO OTHER PLACES? I THINK IT'S REALLY GOOD. IT'S NICE AND FRESH. AND YOU EAT IT WITH YOUR HANDS. YOU DON'T HAVE TO BE FANCY, YOU KNOW. THAT'S THE WAY TO DO IT. I LOVE IT. YOU'RE REQUIRED TO ACTUALLY TEAR THE FOOD UP HERE. ASSERT YOUR DOMINANCE. THAT'S RIGHT. TOP OF THE FOOD CHAIN. TO THOSE WHO CAN'T GET ENOUGH SEAFOOD, THE CRAB POT IS A DREAM COME TRUE. PORTIONS ARE TOO BIG FOR A MERE PLATE. HERE, OVERFLOWING BOWLS ARE DUMPED RIGHT ON YOUR TABLE. IT'S JUST SIMPLE, JUST LIKE THAT. WOW, LOOK AT THAT. CONTROLLED CHAOS. I'M GONNA TIP, AND THEN JUST A LITTLE... [ MUMBLES ] YEAH. HEY! ALL RIGHT. [ APPLAUSE ] AND MALLETS UP. LET'S PLAY A LITTLE GAME OF WHACK-A-CRAB. AND... JUST THIS SIDE. READY? AND -- WATCH MY HAND. [ OFFENBACH'S "GALLOP INFERNAL" PLAYS ] IT'S LIKE SWEET MUSIC OF THE OCEAN. IF YOU HOLD A SHELL UP TO YOUR EAR, YOU CAN HEAR THE SOUND OF DRAWN BUTTER. I HEED THE SEAFOOD'S CALL AND HEAD TO THE KITCHEN, WHERE 18-YEAR CRAB POT VETERAN DAN WILSON WELCOMES ME WITH A FRIED FILLET OF HALIBUT. SURE. COME ON, GO ON. I'M YOUR FRIEND. OH, MY "COD." OH, WOW. WHAT IS IT THAT SETS, LIKE, SEATTLE'S SEAFOOD AND PACIFIC NORTHWEST SEAFOOD APART FROM ANYWHERE ELSE YOU MIGHT GET IT IN THE COUNTRY? I THINK IT'S THE AVAILABILITY. WE'RE IN A GREAT LOCATION TO GET FRESH SEAFOOD. AND I'VE JOURNEYED HERE TO EAT IT IN ITS MOST GINORMOUS AND SAVORY FORM -- THE CRAB POT SEA FEAST. SOME DINERS GO WITH THE ENTRY-LEVEL FEAST CALLED THE COVE -- STEAMED CLAMS, MUSSELS, SHRIMP, ANDOUILLE SAUSAGE, CORN ON THE COB, AND RED POTATOES. BUT THAT'S MERE CHILD'S PLAY. I'M HERE TO DEVOUR THE BIGGEST, BADDEST DISH ON THE CRAB POT MENU -- THE ALASKAN SEA FEAST. [ TCHAIKOVSKY'S "1812 OVERTURE" PLAYS ] SO, THIS IS THE WORKINGS OF THE ALASKAN SEA FEAST. THAT IT IS. IT HAS EVERYTHING IN THE COVE SEA FEAST, PLUS A SMALL COLONY OF SWEET, SUCCULENT CRAB. SO WE HAVE DUNGENESS. WE HAVE DUNGENESS, SNOW, AND KING. WOW. SO, TELL ME, WHERE IS THE DUNGENESS FROM? THIS RIGHT HERE IS FROM WASHINGTON. SO, THIS IS LOCAL, TOO. YES. ALL THOSE FLAVORS ARE GONNA MIX, SO YOU'RE GONNA GET THE ANDOUILLE AND THE SWEETNESS OF THE CORN, THAT AWESOME SORT OF BUTTERY SALTINESS OF THE CRAB. IT STEAMS TOGETHER FOR JUST UNDER 10 MINUTES, AND THE 5-POUND DISH IS READY. WELL, THAT'S AWESOME. LOOK AT ALL THE GREAT COLORS THAT IT COMES OUT WITH. THAT'S THE ALASKAN SEA FEAST FOR TWO. THE ALASKAN SEA FEAST FOR TWO MORTALS, OR ONE HOST OF "MAN v. FOOD." ALL RIGHT. SO, THIS IS A REAL MAN v. FOOD. NO FORK -- JUST A WEAPON. OH, YEAH. SO, LET'S TRY THE KING CRAB FIRST. IT'S FRESH. IT'S GOT A MILKINESS, A CREAMINESS -- THE TEXTURE OF THE MEAT. FLAKY. IT'S UNBELIEVABLE. I TEAR THROUGH THE FRESHEST SNOW CRAB, MUSSELS, CLAMS, AND DUNGENESS CRAB I'VE EVER HAD. OH, WOW. JUST SENSATIONAL. IT REALLY IS SUCH AN AMAZING EXPLORATION OF THE LOCAL SEAFOOD. SEAFOOD CHOW-DOWN FESTS DON'T GET MUCH BIGGER OR BETTER THAN THIS. GOD, THANK YOU FOR THIS SEA FEAST. COMING UP, 12 EGGS, A MOUNTAIN OF HASH BROWNS, AND MY REPUTATION ON THE LINE. HE'S A MAN-EATER! LET THE "HARD-BOILED" ACTION BEGIN. BRING ON THE OMELET! [ CHEERS AND APPLAUSE ] I'M IN SEATTLE, WASHINGTON, ON MY WAY TO THE SOUTHWESTERN EXPOSURE CHALLENGE AT BETH'S CAFé. TO SUCCEED, I NEED TO PUT DOWN A WHOLE LOT OF EGGS. WHEN THE HENS HEAR ABOUT THE INCREASED DEMAND, THEY ARE NOT PLEASED. [ CLUCKING ] ABOUT TIME YOU AND I HAD A LITTLE TALK. I QUICKLY LEARN CHICKENS DO NOT LIKE OVERTIME. [ CLUCKING ] [ CLUCKING ] [BLEEP] [ LAUGHS ] [ Southern accent ] WHAT WE'VE GOT HERE IS A FAILURE TO COMMUNICATE. BUT LUCKILY, ALL IT TAKES IS A LITTLE CHICKEN FEED AND THE LABOR DISPUTE IS RESOLVED. SOMETIMES, CHICKEN CAN BE A REAL COOL BIRD. BACKED BY THE CHICKEN COLLECTIVE, I HEAD TOWARD MY FINAL CONFRONTATION. 54 YEARS AGO, BETH'S CAFé WAS KNOWN FOR THE BEST HASHBROWNS AND UNDERGROUND GAMBLING THAT SEATTLE HAD TO OFFER. WELL, TODAY, MY CHOW-DOWN QUEST HAS BROUGHT ME HERE TO TAKE ON A GAMBLE OF MY OWN, THE SOUTHWESTERN EXPOSURE -- A 12-EGG OMELET THAT'S PACKED WITH CHILI, SOUR CREAM, SALSA, AND CHEDDAR CHEESE THAT WEIGHS IN AT 5 POUNDS, AND IF I CAN FINISH IT, PLUS AN ORDER OF HASHBROWNS AND TOAST, I WIN A BETH'S CAFé T-SHIRT. EGG-CELLENT. [Excellent] SINCE 1954, BETH'S CAFé HAS BEEN A SEATTLE BREAKFAST INSTITUTION. THEY SERVE UP OVERLOADED PLATES OF OMELETS AND HASHBROWNS 24 HOURS A DAY. NOW, DO ANY OF YOU THINK THAT, AS AN INDIVIDUAL, AS ONE MAN, ON YOUR OWN -- DO YOU THINK YOU COULD TAKE DOWN A 12-EGG OMELET? NOPE. Richman: HAVE YOU EVER SEEN THE 12-EGG OMELET? I HAVE. AND, WITH YOUR HANDS, HOW BIG? THEY BRING IT OUT ON, LIKE, A LARGE PIZZA PAN. A PIZZA PAN? IT'S AS BIG AS A PIZZA? Woman: IT WAS LIKE A THROW RUG. I'M DOOMED. A THROW RUG? NOW IF YOU AND I COULD GO ABOUT IT -- BUT THERE WAS CHILI AND... A CHILI THROW RUG. SOUNDS DELICIOUS AND STYLISH. YES. THINK OF IT AS "DAS BOOT." "DAS BOOT." HOPEFULLY, I DON'T "DAS BOOT." [ LAUGHTER ] AT BETH'S, YOU'RE FREE TO POST YOUR ARTWORK ON THE WALL, SO I SIT DOWN WITH OWNER CHRIS DALTON TO MAKE MY COLORFUL CONTRIBUTION. WHAT STRATEGIES HAVE YOU SEEN THAT HAVE WORKED? WELL, YOU GO STRAIGHT FOR THE OMELET. FOR THE OMELET. DON'T MESS WITH THE HASHBROWNS. YEAH, THE HASHBROWNS AND STUFF, DO LATER. THAT'LL JUST KIND OF BE THE PACKING ON TOP. OTHER THAN THAT, YOU'RE PROBABLY GONNA WANT A NICE COUCH TO LAY DOWN ON WHEN THIS IS ALL FINISHED. I PIN UP MY MASTERPIECE AND JOIN CHEF DAVE AS HE MAKES MY YOLKY NEMESIS. HE COATS THE GRILL WITH A LAYER OF OIL BEFORE ADDING THE 12 EGGS. NOW, LOOK AT THIS. THIS IS LIKE A WELCOME MAT MADE OF EGGS -- OR LIKE A TOWEL OF SOME KIND. ALADDIN AND JASMINE RODE THIS OMELET TO A WHOLE NEW WORLD. OKAY, SO NOW THIS IS SORT OF LIKE WHAT IS GOING TO CORRAL THE SHEER FURY THAT IS THE SOUTHWESTERN EXPOSURE. JUST HOLDS IT IN THERE. DAVE ADDS CHEDDAR CHEESE TO HELP STABILIZE THE STRUCTURE, SOUR CREAM, SALSA, AND BEEF BRISKET CHILI. HE PILES ON THE HASHBROWNS AND TOPS THE OMELET WITH TOAST. [ SMOOCHES ] THE SOUTHWESTERN EXPOSURE IS READY. TIME TO PUT THE "EAT" IN SEATTLE. THIS IS THE BREAKFAST OF TITANS. FORGET ABOUT THE BREAKFAST OF CHAMPIONS. I'M CONVINCED THAT GODZILLA COMES AND OCCASIONALLY SNACKS HERE AT BETH'S WHEN HE FEELS PECKISH. NORMALLY, THE SOUTHWESTERN EXPOSURE CHALLENGE IS ATTEMPTED ALONE. BUT TODAY, I'M RAISING THE STAKES, GOING HEAD-TO-HEAD AGAINST A PREVIOUS CHALLENGE CHAMPION WHO SHARES MY PASSION FOR FOOD AND MY NAME. NOW, WE HAVE THE EAST-COAST ADAM AND THE WEST-COAST ADAM. EVERYONE GIVE IT UP FOR WEST-COAST. [ CHEERS AND APPLAUSE ] I'M READY TO SHOW SEATTLE MY EAST-COAST APPETITE. BRING ON THE OMELET! [ CHEERS AND APPLAUSE ] THE RULES -- THE WINNER IS THE FIRST ONE TO FINISH IT. THE LOSER IS THE FIRST ONE TO QUIT. IF YOU NEED TO GET UP FROM THE TABLE, THAT'S UNDERSTANDABLE. YOU MIGHT NEED TO WALK AROUND A LITTLE BIT. HOWEVER, DO NOT LEAVE ANY PART OF THIS OMELET ANYWHERE THAT YOU MAY WANDER. ARE WE CLEAR ON THE RULES? DEFINITELY. CHRIS LAYS THE OMELETS BEFORE US, AND WE ARE READY FOR LIFTOFF. All: 3, 2, 1! GO! MY FIRST BITE IS AWESOME. THAT'S REALLY DELICIOUS. THIS IS GONNA BE FUN. [ CHEERS AND APPLAUSE ] ADAMS OF THE WORLD COLLIDE! THE FLAVORS IN THIS ARE SO DIFFERENT. YOU GET A LITTLE BIT MORE SOUR CREAM IN ONE BITE. BUT I HAVE TO SAY, THE BITES THAT ARE MORE CHILI, AFTER ALL THAT DAIRY, THOSE ARE THE BOMB. I'M ENJOYING THIS FLAVORFUL OMELET SO MUCH, I GO INTO CRUISE CONTROL. AT THE 15-MINUTE MARK, I HAVE LESS THAN 1/4 OF THE OMELET TO GO. WEST-COAST ADAM HAS BARELY TACKLED HALF. ADAM'S GONNA DO IT! HE'S A MAN-EATER! [ CROWD CHANTING "ADAM!" ] I THINK HE'S GONNA DO IT. I REALLY DO. SEEMS LIKE HE'S GOT A PLAN, AND HE'S WORKING THE PLAN. COMING UP... WILL THIS EGG CHALLENGE BE "OVER EASY"? I'M ACTUALLY IN DISBELIEF. I'M FEELING REALLY GOOD. THIS IS GOOD. I'M ALMOST DONE. OR WILL MY OVERCONFIDENCE LEAVE ME OUT IN THE COLD? AND I'M TRYING TO REALISTICALLY FIGURE OUT...IF I CAN DO IT. [ BELL DINGS ] I'M AT BETH'S CAFé IN SEATTLE, WASHINGTON, TAKING THE SOUTHWESTERN EXPOSURE CHALLENGE. I'M WAY AHEAD OF THE COMPETITION -- A PAST CHAMPION ALSO NAMED ADAM. SAVAGE. 17 MINUTES IN, AND ONLY A SMALL FRACTION OF THE 5-POUND, 12-EGG OMELET AND 2 PIECES OF TOAST STAND BETWEEN ME AND THE PRIZE -- BRAGGING RIGHTS AND A BETH'S CAFé T-SHIRT. [ CROWD CHANTING "ADAM!" ] I'M ACTUALLY IN DISBELIEF. I'M FEELING REALLY GOOD. THIS IS GOOD. I'M ALMOST DONE. I'M ASTONISHED. YOU'RE ROUNDING HOME, DUDE. I'M STUCK ON SECOND HERE. I'M TAKING NOTHING FOR GRANTED. WEST-COAST ADAM IS A CHALLENGE VETERAN, AND THE OMELET IS HITTING HIM HARD. IT STILL JUST COMES BACK TO KILL YOU EVERY TIME. THIS GUY RIGHT HERE IS UNBELIEVABLE. WHAT DO YOU GOT? 10 MORE BITES, AND YOU'RE THERE. [ CROWD CHANTING "MAN v. FOOD!" ] I LOVE THE LOW-PRESSURE SITUATIONS I WORK WITH. HALF AN HOUR INTO THE CHALLENGE, ONLY 10 BITES TO GO. I'M READY TO CLAIM A VICTORY FOR MAN AND FOR THE EAST COAST. BUT THEN... I HIT THE WALL. I'VE NEVER FELT BEING STUFFED IN THE BACK OF MY HEAD. I THINK THE FOOD HAS, LIKE, CREPT UP MY BACK. IT'S LIKE I HAVE AN AIRLINE PILLOW MADE OF FOOD RIGHT NOW. OH, WOW. "YOUR STOMACH CAN BE USED AS A FLOTATION DEVICE." [ LAUGHTER ] EACH BITE IS A LABOR. SLOWLY, I WORK MY WAY THROUGH. 9, 7, 5... ONLY 3 MORE BITES TO GO. I DON'T KNOW. THEY MIGHT MAKE IT. OH, IT'S TOO MUCH. THEY LOOK LIKE THEY'RE STARTING TO HAVE A HARD TIME. [ CHEERS AND APPLAUSE ] I THINK YOU CAN PULL IT OFF, MAN. ONE OF US HAS TO DO IT. I STAND UP, REACH DEEP DOWN, AND BRING THE TOTAL TO TWO. [ CROWD CHANTING "TWO MORE BITES!" ] BUT RIGHT NOW, TWO BITES FEEL LIKE A MILLION. [ CHANTING IN SLOW MOTION ] MY EYES -- THEY BURN. WOW, THAT BITE ALONE... THAT BITE ALONE WAS THE WHOLE CHALLENGE IN A NUTSHELL. I'M NOT READY TO QUIT, BUT I NEED SOME FRESH AIR. WOW. IT'S REALLY INTENSE, MAN. IT'S REALLY INTENSE. I DON'T KNOW IF I'M GONNA BE ABLE TO FINISH THOSE LAST, LIKE, 40 BITES I GOT. HE'S GOT 2 -- I GOT 40. AND I'M TRYING TO REALISTICALLY FIGURE OUT...IF I CAN DO IT. THE IDEA OF TAKING THE LAST TWO BITES AND ROCKING THIS CHALLENGE IS AWESOME. IT'S PRETTY GNARLY. THIS IS IT. DO OR DIE. I RALLY MYSELF FOR TWO FINAL BITES. LET'S DO IT, ADAM! [ CHEERS AND APPLAUSE ] WOW, THE REALITY OF ACTUALLY HAVING TO PUT THIS IN MY MOUTH HIT ME ABOUT HERE. THIS IS ONLY A HALF-HOUR-LONG SHOW? THIS'LL BE A TWO-PARTER. YEAH. "TO BE CONTINUED." AS THE NIGHT WEARS ON, IT'S TIME TO FACE THE REALITY. THE SOUTHWESTERN EXPOSURE HAS BESTED THE BOTH OF US. THERE IS NO MORE EAST- VERSUS WEST-COAST. ONLY TWO ADAMS IN SEARCH OF DIGNITY. I'M CALLING IT, DUDE. HE'S THE BETTER MAN. HE'S THE SMARTER MAN FOR CALLING IT. IT'S CALLED. I DEFEAT THE MAN, BUT NOT THE FOOD, AND THAT IS NO VICTORY. THE SIMPLE FACT IS I'D LIKE TO RETAIN A LITTLE BIT OF DIGNITY AND JUST A LITTLE BIT OF HOME FRIES. IN THE 12-EGG SOUTHWESTERN EXPOSURE OMELET CHALLENGE, TODAY... BY A NARROW MARGIN, FOOD WON. Richman: YES? HOW DID THE OMELET TASTE LIKE? I MEAN, IT WAS DELICIOUS. IT WAS REALLY, REALLY GOOD. I MEAN, I TORE THROUGH IT. IT WAS A GOOD OMELET. THEY'RE SUPER DELICIOUS. YES. HOW DO YOU FEEL ABOUT THE LAST TWO BITES THAT YOU THINK YOU HAD LEFT? THE TEXTURE WAS JUST... NO LONGER PALATABLE TO ME, CONSIDERING HOW MUCH STUFF I HAD IN MY STOMACH AND HOW FAR I'D COME. TAKING THAT EXTRA BITE, YOU KNOW, GUTS AND GLORY, WELL... IT ONLY GETS YOU SO FAR. IF YOU WANT TO KNOW MORE ABOUT ADAM AND ADAM'S "EGG-CELLENT" ADVENTURE, GO TO travelchannel.com, CHECK OUT THE VLOG, AND PICTURES FROM THE ROAD.