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

at all in our videos.

We have some great moments.

All of you are just so astounded

about our very stark height difference.

I mean, you're 6 feet?

Emily: I'm 6 feet, yeah.

So we're on either end of the spectrum, truly.

Herrine: I mean, I keep her around

because she gets me from, like, a high angle

so I look skinny.

This was honestly one of the best pizza slices I've had.