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00:00Tonight, three seasoned chefs compete in cooking challenges
00:03created by comedians who don't even understand seasoning.
00:06We, the asteroids, them, the gastronauts!
00:16I'm your host, Jordan Myrick, and joining us
00:18in Mission Control tonight are Katie Maravich.
00:21If the proof is in the pudding, I'm sending it back.
00:25Raphael Chestang.
00:26You know what they say, weight equals mass times
00:29Gravy.
00:31And Tao Yang.
00:32This is Major Tom's Ground Control.
00:34I'd like to eat some more.
00:37Mission Control, are you ready to meet your gastronauts?
00:39Yes.
00:40Very much so. I'm so excited.
00:41Please welcome Chris Brown, chef and owner of Chile Negro.
00:45His food is a playful fusion of his cultures and passions.
00:48Will he create some nuclear fusion here today?
00:51Emily Lin, chef and owner of Da Bao Singapore.
00:54She's a James Beard Emerging Chef semifinalist
00:57and named Star Chef's Rising Star Chef.
01:00We're ready to see her star shine.
01:02And chef and restaurant consultant Solomon Solo Johnson.
01:05Tapping into his Caribbean heritage,
01:07he was named Chopped 420 Champion.
01:10So, he'll fit in perfectly here.
01:12Gastronauts, your challenges today will eclipse
01:14every other edible aspect of your careers.
01:16And if you succeed, you'll walk away with an actual, literal,
01:19real-life piece of the moon.
01:21Gastronauts, your first challenge comes from Katie.
01:25Chefs, my favorite foods are saltine crackers, salt bagels,
01:30and plain sourdough bread.
01:32Occasionally, I'll use a little bit of butter.
01:35Your challenge today is to make the blandest meal you can imagine,
01:39but still make it good.
01:41This is lamb to the bone, AKA the whitest meal ever.
01:46Gastronauts, you will be judged on taste, creativity,
01:49and how hard you roast me and Katie.
01:51You have 30 minutes starting now!
02:00Katie.
02:01Yes.
02:02Did you grow up eating mostly white people food?
02:03Yeah.
02:04Eastern European sort of pierogies.
02:06Okay.
02:07A lot of gravy.
02:08We did have a lot of gravy.
02:09Thick dumplings.
02:11Oh.
02:12What's a thick dumpling?
02:13Like a, like it's a dumpling meets a sponge.
02:16More sponge than dumpling.
02:18We would have bland, my mom would call it cowboy stew.
02:22What's cowboy stew?
02:23It's basically water with carrots, onions, celery,
02:28that is sort of cooked, no salt, nothing.
02:31I know this recipe.
02:32I think I see Tom and Jerry when Tom gets Jerry in a boil.
02:36That's my mom's recipe.
02:40My approach today with this is doing a play on a tuna casserole.
02:44I just gotta figure out a way to make it delicious and bland.
02:47Tayo, what's your favorite white person food?
02:49All, like mashed potatoes and gravy, mac and cheese.
02:52I like, um...
02:53Tayo!
02:54You cannot give these to white people.
02:56Mac and cheese is not a white people food.
02:57Barbecue?
02:58Barbecue?
02:59Mashed potatoes are white people food.
03:01I am from Singapore and a lot of our foods are full of spices and herbs.
03:05But I mean, a lot of the things that I learn are from TV.
03:10So we're pretty much gonna be making like American TV dinner, sort of.
03:16Can I ask, why did you want us to be roasted?
03:20Did you want me to leave sad?
03:22No, I want you and I to first of all, bond.
03:25I love that.
03:26Okay.
03:27I think that's fun.
03:28And I think it's fun to be roasted.
03:29I like being roasted.
03:30As much as I love food, white people have done some really bad things to food.
03:36Yes.
03:37We really don't use much flavor in general.
03:39No.
03:40And so when I saw this challenge, I was like, it needs to be me and Katie and then all people
03:45of color who can just make fun of us.
03:47Yes.
03:48I want to point out, we've already pulled out boxed instant mashed potatoes.
03:55Yeah, I was looking at this.
03:56Yeah, I was looking at this.
03:57I just bought those yesterday.
03:58They're very delicious.
03:59They're better than homemade.
04:00They taste like the box.
04:02Maybe better than homemade by a white person.
04:04This is what Americans do, right?
04:07Yeah.
04:08What do we think everybody's making?
04:10That's too much cheese.
04:11That's a lot.
04:12Too much cheese.
04:13Is that milk?
04:14Casserole ingredients?
04:15This is apple with celery?
04:17No, no, chives.
04:18We're seeing some kind of salad.
04:19Well, I've been to some interesting house parties and things like that growing up.
04:24For some reason, I always find grapes, apples, and raisins in food that it's not supposed
04:31to go in.
04:32So I figure I put all three in a potato salad and see how it turns out.
04:36I'm going to go in there.
04:37I'm going to connect with the chefs.
04:38Okay.
04:39I'm going to kind of stand there as inspiration.
04:40Absolutely.
04:41Talk amongst yourselves while I'm gone.
04:42We will.
04:43I would like to be roasted.
04:44I would like you both to roast me.
04:46Hello, chefs.
04:47Hello.
04:48Hello.
04:49All right, Solomon.
04:50I hear you go by solo.
04:51Yes.
04:52That's very cool.
04:53Okay.
04:54What is this?
04:55I'm putting raisins in a bowl.
04:56This is sick.
04:57You could probably just stop there, throw this seasoning off and just kind of give us that.
05:01Yeah, you know, maybe.
05:02Just with a spoon.
05:03Okay, you're using scallions.
05:04What's going on with that?
05:05Yeah, so the scallions.
05:06I'm going to give you an herb blend of scallions to add to this potato salad.
05:10This is your spin.
05:11Yeah, this is my twist.
05:12On the white people's food.
05:13This is my twist on it.
05:14And for that, I salute you.
05:15I appreciate it.
05:16Thank you so much.
05:17I'm really excited to eat your food.
05:18What's going on?
05:19I'm making like a whole lot of things.
05:21Okay.
05:22And what is this?
05:23So an American abomination.
05:24It's basically fried chicken on frozen waffles with like, I guess, sprinkles.
05:30This is perfect because it feels like you're taking an African American dish and making it bad, which is how I would describe white culture in general.
05:37I try my best.
05:38Okay, I love that.
05:39Thank you so much.
05:40You're welcome.
05:41Chris, how you doing?
05:42Good, how are you?
05:43Good.
05:44I am on Caucasian time.
05:45I am ahead.
05:46I'm early.
05:47We're always early because we have absolutely no oppression.
05:48Yes.
05:49Nothing to do, nothing to think about.
05:50Walk with me.
05:51I can show you.
05:52We're just kind of floating through the space.
05:53All right, so this is what I got going.
05:54I got a tuna casserole.
05:55Tuna casserole?
05:56I'm kidding.
05:57I'm kidding.
05:58Okay.
05:59Milky?
06:00Well, you know, Caucasians love mayo, so I went heavy on the mayo.
06:03Heavy on the mayo.
06:04Yes.
06:05And it's Dukes, too.
06:06That's the good mayo.
06:07You've worked at a two Michelin star restaurant.
06:08That's correct, yes.
06:09Tell me about that.
06:10What was that like?
06:11It is like a mixture of like cooking mixed with the military.
06:14I mean, working there has really molded me as a chef and I don't like to cut corners.
06:18So you believe that perfection is attainable?
06:21Yes, it is.
06:22Okay.
06:23I love this.
06:24I love everything.
06:25I really appreciate what all of you are doing.
06:27I'm sorry that you've been asked to do it, okay?
06:29I'll see you later.
06:30Bye.
06:31All right.
06:32We got mayo.
06:33We got milk.
06:34Yeah, we do have mayo.
06:35We got white bread.
06:36We have cheese.
06:37We have gravy.
06:39Okay.
06:40We have square pieces of cheese wrapped in plastic.
06:43Love that.
06:44That's the kind of cheese I'm looking for.
06:46Solo, what you making over there?
06:47Yeah, I'm making some potato salad, man.
06:49If it's Caucasian, I hope you got some fruit over there, some raisins.
06:51Yeah, I got some apples.
06:52I got some grapes cut in half.
06:54There you go.
06:55Grapes cut the long way.
06:56Wait, are these being fried too?
06:58Because anything tastes good fried.
07:00So Emily is making a chicken and waffles play with sprinkles.
07:05Right.
07:06Plastic square cheese.
07:08Oh, come on.
07:09Gravy.
07:10Wow.
07:11This was better than I would have thought.
07:12This is wonderful.
07:13Wow.
07:14Can we talk about the rubric?
07:15So what are we kind of gauging this off of?
07:16It should still taste good.
07:17I think white people iconically take other cuisines and do them their own way, but worse.
07:23Yes.
07:24That's the key.
07:25So I think that's something I'm looking for in this challenge.
07:26That feels right.
07:27You have 10 minutes, chefs.
07:32Okay, so right now I got my tuna casserole cooling down.
07:35I want it to set a little bit because of all the fat.
07:38So these are all my garnishes.
07:40Everything you see here went into the tuna casserole.
07:42So I have parsley, artichoke hearts, and I have red onion.
07:45So I'm going to put a little bit of that on top just so they can kind of get it inside
07:49and on top as a garnish.
07:51Do people think there's a worst white people food?
07:53Licorice.
07:54Ooh.
07:55Teo, that's a good one.
07:56I love licorice.
07:57Bad.
07:58Katie, really?
07:59I really love it.
08:00I'd say poached egg.
08:01You don't like a poached egg?
08:02I don't like it.
08:03Actually, I understand that.
08:04Bird flu.
08:05Chucks, you have five minutes left.
08:07I want to point out, Chris is making tuna noodle casserole.
08:12That looks like cottage cheese and a hot sauce.
08:15Yeah, it does.
08:16That looks good.
08:17I'm on it.
08:18That's perfect.
08:19It's got hot dogs and applesauce.
08:20Beautiful.
08:21100%.
08:22It's like a huge bowl of Spermite applesauce with whole hot dogs stuck in it.
08:26Wild.
08:27I feel like I might have accidentally done the easiest challenge for the chef.
08:30Yeah, but this is great.
08:31They're having a ball.
08:32They're having a good time.
08:33They're having a good time.
08:34I am a little scared because Chris is adding some artichoke, some thinly sliced red onion.
08:40Hey.
08:41And an herb.
08:42And I was like, Chris, are you scared?
08:44But Chris told me that he has worked in French restaurants.
08:47He's French training.
08:48Well, see, that's what I was going to say.
08:50Italy, Spain, France.
08:51These are known food countries that have really good food.
08:54Exactly.
08:55My white people food is for white people who have digestive issues.
08:59I should have clarified.
09:00I'm talking saltine crackers.
09:03I'm talking the blander, the better, because it's the only thing you can eat to not shit your pants.
09:09Chefs, you have two minutes left.
09:14I think the way to go with white people food is fryer.
09:16Yes.
09:17Friyer.
09:18Absolutely.
09:19100%.
09:20100,000%.
09:21I think the way to do it is, I think, is the most important word that Emily says that her chicken came out perfect.
09:25Whoa!
09:26It looks perfect.
09:27It looks so good.
09:28She wishes it had come out more dry for you, Katie.
09:30No.
09:31It's perfect.
09:32I don't wish that.
09:33Emily.
09:34It's perfect.
09:35Emily.
09:36Please, it's perfect.
09:37You're perfect.
09:38Chefs, you have one minute left.
09:39Yeah, that looks good.
09:40Oh my god.
09:41Are there marshmallows on top of this?
09:44Yes, they are.
09:45With the hot dogs?
09:46Yes, they are.
09:47What's in that bowl with the hot dogs?
09:48That's gotta be the mashed potatoes.
09:49That's probably the mashed potatoes.
09:5030 seconds, Chefs.
09:51And waffles.
09:52Oh my god.
09:53Oh my god.
09:54This is gonna be so good.
09:55This is such a good challenge.
09:56This is such a good challenge.
09:57This is a great challenge.
09:58Look at this potato salad.
10:00That's a potato salad.
10:01That's a potato salad.
10:02That's a potato salad with grapes and apples and celery.
10:05This is going to be the best.
10:07That's excellent.
10:08This challenge might actually redeem white people.
10:10Do you think all this food cooked by people of color will redeem white people?
10:14It does.
10:15All right, ready?
10:16We're gonna count them in.
10:17Starting at 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:28All right, Chefs.
10:29Hands up.
10:30Knives down.
10:31Let's mosey on over to the table so we can have some tasty grub.
10:38Katie, are you ready to sample the food of our people?
10:40I am truly so excited.
10:42Let's go.
10:43Come on.
10:44Come on, everyone.
10:45All right.
10:46Sounds about white.
10:47Sounds about white.
10:48Gastronauts, your challenge was to create a dish honoring Katie's flavorless heritage.
10:52Let's see how you did.
10:53Chris, you're up first.
10:55So it is a Caucasian classic, which is a tuna casserole.
11:00Lots of mayonnaise, lots of cheese.
11:02It's garnished with some artichoke hearts and red onions because that also is in the mix, so you get it cooked and raw.
11:07And then you have some white bread crostinis on top just to add a little texture to it, too.
11:12That is so good.
11:14It's sensational.
11:15It's absolutely delicious.
11:16You are amazing.
11:17It's like crab dip meets a spinach and artichoke dip is what it tastes like.
11:22Yeah, that's what I was going for.
11:24It's unbelievable.
11:25It's unbelievably good.
11:26I like the tray, too, because it reminds me of, like, the prison movies I've seen.
11:31Yes.
11:32Also, this is my favorite type of food, which is, like, a dip, something with, like, a thing, and then you have another thing that goes into the thing, and then you eat that thing.
11:40That's the way to eat.
11:41Yeah.
11:42I love that analysis.
11:43I love the way you describe chips and dip.
11:46I think this is so interesting.
11:48It's unique, but it is reminiscent of a classic.
11:50I think the artichoke hearts texturally are perfect.
11:53The lemony-light flavor really brightens up the dish.
11:55I was going to say that it has acid.
11:56It has, like, everything you want in a good meal, and it just comes together so perfectly.
12:02All right, Chris, this was so, so good.
12:05Thank you so much.
12:06Mm-hmm.
12:07Emily, you're up next.
12:08What'd you make for us?
12:09I made the American abomination.
12:14Wow.
12:15Coming to America, I went to Target for the first time.
12:17I was like, oh, my God, it's, like, so many frozen things.
12:19So I used, like, frozen mashed potatoes, frozen waffles.
12:22But, and then also, like, it's American.
12:24It's like an ambrosia salad, but savory.
12:26Yeah, instant frozen mashed potatoes with square cheese.
12:29And do we eat these two dishes together or separately?
12:32I don't see why not.
12:33You see everything on TikTok, Instagram, like, at this point, everything's edible.
12:36This looks like a dream I had when I was high once.
12:40I was manifesting that.
12:41Hey, you know, you hate to say it out loud, but there's nothing quite like a hot dog.
12:47That chicken is incredible, very moist.
12:49Yeah, very good.
12:50I know you were trying to make it bad, but you're too good of a chef, which is good.
12:54Listen, it's an abomination, but it's also very beautiful in its own way.
12:58And I think that describes America, if you think about it.
13:01Yeah.
13:02Emily, thank you so much.
13:03We loved this wild dish.
13:05You're welcome.
13:07Solo, you're up next.
13:08What'd you make for us?
13:09So, uh, yeah, I made some white shit.
13:13It's a potato salad.
13:14A pretty classic potato salad, but I put golden raisins, apples, and grapes in it.
13:20Coarse ground mustard, I went with an olive oil-based mayo.
13:25Lots of herbs, chives, green onion, parsley.
13:29For some reason, I have gone to a lot of white parties where one of the three, whether it be apples, grapes, or raisins, are placed in food products where they just aren't supposed to go.
13:40So I decided to put all three in one food product.
13:43This is definitely the funniest one.
13:45Yeah, this is very funny.
13:47I do want to say, egg on your face, and congratulations.
13:51There you go.
13:52Because it's delicious.
13:53There you go.
13:54The grainy mustard.
13:55Oh, whoa.
13:56That's incredible.
13:57It's good.
14:00Just don't tell me it's potato salad.
14:03I don't really love sweetness so much in my potato salad, but this, this really slaps.
14:08Well, okay, this was a wild challenge.
14:11I'm so excited to see what else you do, so please head back to the kitchen and we'll see you next round.
14:17Dang.
14:18That was delicious.
14:19Ooh.
14:20Yeah.
14:21So good.
14:22I think that challenge went swimmingly.
14:23White as can be.
14:24I thought all the dishes tasted really good.
14:26Keep it.
14:27I love them all.
14:28Were there any immediate front runners in anyone's opinion?
14:30Yes.
14:31Absolutely.
14:32Hard yes.
14:33Chris, hard yes.
14:34That tuna casserole was incredible.
14:35It was something, I want the recipe so I can make it at home.
14:37Yeah, I could have finished the tuna casserole myself.
14:40Uh, yeah.
14:41I'm kind of feeling the hot dog chicken mashed potatoes, to be honest.
14:46Wait, after we, Tao kept eating the hot dogs.
14:48We cut.
14:49After we cut.
14:50Okay, Raph, are you ready to present your challenge?
14:52Yes, I am.
14:53Chefs, your next challenge comes from Raph.
14:56I think we all can agree the best thing about a chocolate chip cookie is the goo.
15:01So I'm challenging you to make me the gooeyest chocolate chip cookie you can in any way possible by using any means necessary.
15:09This is too good.
15:11Gastronauts, you will be judged on taste, creativity, and goo factor.
15:18You have 30 minutes starting now.
15:27I love a chocolate chip cookie.
15:30Me too.
15:31So good.
15:32Delicious.
15:33Literally the best cookie.
15:34But it's gotta pass.
15:36It's gotta pass the eye test.
15:39Be polite.
15:40What does that mean to you?
15:41What the fuck are you talking about?
15:43When I break it and pull it apart, it's gotta be like in the commercial.
15:47You gotta be able to see it?
15:48It doesn't stretch.
15:49It's not a mozzarella stick.
15:51Yeah.
15:52So what I'm hearing is you're essentially looking for a cheese pull.
15:54Yes.
15:55But with a chocolate chip cookie.
15:56Yeah.
15:57He wants a cheese pull.
15:58He wanted a mozzarella stick challenge.
16:02I don't know how much chocolate goes into a chocolate chip cookie.
16:05I think I'm just gonna try to wing it, to be perfectly honest.
16:09We're just gonna see what happens.
16:11Raph is actually a maniac.
16:13People always think that I'm the weird one.
16:16I feel like, and it absolutely, Raphael is the weirdest part of Dropout.
16:20Actually, it is 100%.
16:21It is 100%.
16:22Okay.
16:23I gave no one permission to roast me.
16:25It's not a roast.
16:26I gave no people permission to roast me.
16:27It's not a roast.
16:28We love you, but you are...
16:29You're crazy.
16:30Well, I think the rest of us kind of read as weird.
16:33Yeah.
16:34And then we're exactly the way that we presented.
16:36I think you present as the most normal, all-American guy,
16:41and you are deep down extremely bizarre.
16:45Raphael's a big weirdo.
16:47Are you crying?
16:48Oh my God!
16:51Solo, you got some chocolate chips, right?
16:53Yeah, I let you get the rest of the bag, player.
16:54Yeah, let me know when you're done.
16:56As a baker, I think I'm okay.
16:58You know, I learned to bake over the years having kids,
17:01but I'm not the best baker,
17:03but I make up for it with my creativity.
17:05So hopefully that's where we're going with the game.
17:07Hopefully my creativity will outweigh my horrible baking skills.
17:11I am hearing that Solo is nervous because he's not a great baker
17:15and he is having to bake in this challenge.
17:17Oh, man.
17:18Well, and that's actually kind of endearing,
17:19and I think I'm going to give him some, you know...
17:22We haven't tried his food yet.
17:23Hey, Tao, what are you going to give him?
17:25I don't know.
17:26A helping hand.
17:27Can I go down there?
17:28Can I go down there and help him bake?
17:30I know.
17:31Let Tao, let Tao go home.
17:32I can't.
17:33Come on, let me let him help him bake.
17:34I'll be honest, it's just going to make things worse.
17:35You stay right here.
17:36I'm very good at baking.
17:37Can I go help him?
17:38No!
17:39You have to stay here and interact with me.
17:40That's what the show is.
17:41I want to do cookies.
17:42I want to bake cookies.
17:43I'm sorry, Katie.
17:44You'll just have to come to my house and make cookies this weekend.
17:45I would love to.
17:46I'm going to stay here because that's not weird.
17:48Shut up.
17:49Chris, do you bake a lot?
17:51You know what?
17:52From time to time, you know, I got a daughter,
17:53so, you know, from here and there we'll bake,
17:55you know, it's very minimal.
17:56It's like Cinnabons, cookies, stuff like that.
18:07I will say, Emily is really moving with confidence.
18:10She seems like she's made hundreds of thousands of cookies.
18:12And it looks like maybe there's multiple different types
18:15of chocolate chips in there.
18:16Wow.
18:17Why is there mozzarella cheese on Emily's station?
18:20What is that?
18:21Wait, does Emily think that it's always going to be the whitest?
18:24She thinks it's always going to be the whitest food.
18:26Yeah.
18:27All right.
18:28I'm going to go check in with these chefs
18:30and see how everything's going, okay?
18:31Just talk amongst yourselves while I'm gone.
18:33We will.
18:34This is awkward.
18:37Hello, chefs.
18:38Hello.
18:39How's it going over here?
18:40It's going.
18:41How's it going?
18:42Are you into chocolate chip cookies?
18:43I love them, but I never bothered to learn how to make them.
18:46What do you think makes a good chocolate chip cookie?
18:48You got to have two types of chocolate chips.
18:50The more chocolate chips, the better.
18:52So I have some semi-sweet and I got some dark chocolate in here.
18:55I do want to know what's your goo strategy.
18:57I'm going to underbake.
18:58I'm going to pull them halfway through.
18:59I'm going to like smash them down a little bit
19:01and then I'll throw them back in and pull them before they're done
19:03and just cross my fingers.
19:05I cannot wait to eat it.
19:06Thank you so much, Solo.
19:08What is this?
19:09It's mozzarella.
19:10No, I know what it is.
19:12What are you doing with it?
19:13Oh, I'm putting gooey things into a gooey thing,
19:16which is the mozzarella cheese into a gooey little mochi.
19:19Here, here, here, here.
19:21I mean, that's goo for sure.
19:22Yeah.
19:23And then I'm going to stuff that into a cookie and then bake it.
19:27Hopefully it all works out in time.
19:28Okay.
19:29And do you think it's going to affect the flavor of the cookie at all?
19:31I mean, what's wrong with a savory sweet dessert?
19:34I don't think anything.
19:35I'm just curious.
19:36I'm just curious.
19:37I like it.
19:38It's just like more, more, more cheesy, more pool,
19:40and like a little bit more milky.
19:41All right, Emily.
19:42Thank you so much.
19:43Of course.
19:44Chris, what are you making?
19:45Obviously, we need to do a gooey, gooey cookie, right?
19:47Yeah.
19:48What I did was I took everything that you would normally use
19:50to bake a cookie, the flour, the eggs, the milk,
19:53the baking soda.
19:54Sure.
19:55And I broke that down into a mother sauce.
19:57So basically, you're getting a liquid form of actual cookie.
20:00And what we're going to do is we're going to mix that
20:02into some arroz con leche.
20:03Wow.
20:04You know, I have a Mexican catering company restaurant,
20:06so now I'm going to show my Mexican side.
20:08So I'm going across all board.
20:10Chefs, I do want to introduce a bonus challenge.
20:13If in this time that you have free,
20:16you want to make a beverage for us to dip your cookies into,
20:20you will be getting bonus points.
20:22And if you're like, hey, this show has points,
20:24no, it doesn't.
20:25OK.
20:26So just think about it.
20:27Just consider it.
20:28I'm kind of mostly just asking nicely, OK?
20:30So, all right, I'm really excited to eat this.
20:32Just call me if you need anything.
20:33It smells like a dream come true over there.
20:36I can't wait.
20:37Yeah.
20:38Oh, man, I'm looking forward to that.
20:40All right, chefs, you have 10 minutes left.
20:45I'm really excited.
20:46Everything smells great.
20:47And I just told them about the additional drink challenge.
20:49What is it?
20:50Can you explain to us the drink challenge?
20:51100%.
20:52I forgot I did it.
20:55So, we figured they have so much time
20:57that they're standing around while their dishes are baking,
20:59we might as well give them an opportunity
21:02to present us with something else.
21:04Yes.
21:05Yes.
21:08Five minutes, chefs.
21:13It looks like Emily's making a strawberry ice cream milkshake situation.
21:18Oh, my God.
21:19This is our drink.
21:20Love it.
21:21Love it.
21:22Love it.
21:23In love with it.
21:27Blowtorch.
21:28I love marshmallows.
21:29That's very cool.
21:30I'm hoping for marshmallows.
21:31A little shmore.
21:32A little shmore in there.
21:33You have two minutes, chefs.
21:38I don't think I've ever baked anything in my life.
21:39Really?
21:40Are you kidding me?
21:41Except my brain.
21:44Oh, yeah.
21:45Puff, puff, ass.
21:46Wait, but also I really haven't baked anything ever.
21:48Never?
21:49You've never wanted to?
21:50Salmon.
21:51Does baking salmon count?
21:52No.
21:53Chefs, you have 30 seconds left.
21:55Oh, Emily's washing her hands.
21:56Honestly, has anyone ever washed their hands on this show before?
21:59You should be washing your hands.
22:00Chefs are supposed to be like doctors in terms of washing their hands.
22:02Yes.
22:03Is there a health inspector that comes here?
22:04Absolutely not.
22:06Okay, we have to count them in.
22:12Y'all ready?
22:13Yes.
22:14Okay.
22:1510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:24Chefs, put your hands up and your goo down.
22:29They would have been super fire if I had like another 10 minutes to bake these those.
22:32I ain't gonna lie.
22:33All right, Raph, are you ready to taste your challenge?
22:35Yeah.
22:36Okay, let's go.
22:37Ooh.
22:38I'm so excited.
22:39Ooh.
22:40Gastronauts, your challenge was to create the gooiest chocolate chip cookie humanly possible.
22:45Solo, let's start with you.
22:46What do you have for us?
22:47So this chocolate chip cookie is inspired by Levain.
22:50Yeah, I was just thinking about what I would want if I was a little-ass kid, and I wanted a big-ass chocolate chip cookie.
22:56This is exactly what you get.
22:57As a kid, whenever I had cookies, my mom was always grabbing the Nesquik.
23:02I was the strawberry kid in the house, so I was always doing that.
23:04I peeped the marshmallow fluff and just like bruleed it.
23:07There was nothing fancy about that at all.
23:09Whoa, it smells so good.
23:11And oh, oh, oh, that's hot.
23:13Oh, that's hot.
23:14Oh, that's gooey.
23:15Oh, it's gooey.
23:16That is gooey.
23:17Yeah, and I don't bake.
23:18I'm not the best baker.
23:19You can't tell.
23:20That's really good.
23:21This is incredible.
23:22This is incredible.
23:23I gotta get in here with that.
23:24You're a baker.
23:25You're a baker.
23:26It's so good.
23:27Doesn't it taste like your childhood?
23:28Yeah.
23:29Like you've got a grass stain on your jeans?
23:31Don't it taste like resell?
23:32That's Nesquik.
23:33If we don't get a Nesquik sponsorship after this, I don't know what I'm gonna do.
23:37I think this tastes so similar to the Levain chocolate chip cookie.
23:40Did I nail it?
23:41You really did.
23:42You nailed it.
23:43I've never had Levain, but that's really good.
23:45This is so good.
23:46Yeah.
23:47Raph, does this successfully fulfill your challenge?
23:49Yeah, it's gooey enough.
23:51We'll see if anybody tops it.
23:52All right, Solo, thank you so much.
23:54That was wonderful.
23:55No problem.
23:56All right.
23:57Next up, Chris, what have you made for us?
23:58The dish is called Raph in the Multiverses.
24:01So basically what you have there is a broken-down cookie.
24:04So it's everything that's in the cookie, you know, the flour, milk, butter, eggs, all that.
24:08And I turned it into a bechamel, and then you added a roast con leche.
24:13On top is going to be the oatmeal, mint chocolate chip oatmeal.
24:18So it's basically a mint chocolate chip oatmeal cookie, and it's just reversed.
24:22So I pour this on top of this?
24:23Yeah, so in this universe, you're going to dip it.
24:25But in your multiverse, you're going to pour it.
24:26It could be more gooey.
24:27No, no, no.
24:28The other way, the other way, Raph.
24:29Yeah, yeah, no.
24:30Pour the cup.
24:31Yeah, yeah, yeah.
24:32Pour that.
24:33We all got it.
24:35So put the plate down.
24:36Put the plate down.
24:37No, you're still trying to do it.
24:38Wrap it.
24:39Put this up.
24:40Put it out of there.
24:41I'm so stressed now.
24:42I want to watch.
24:43This is Montessori learning.
24:44This is watch.
24:45Oh, my God.
24:46OK, well, he didn't pour it in the middle, so now you can take a spoon and kind of mix
24:49it around.
24:50Use a spoon.
24:51Just like eating a cookie, basically.
24:52I just kind of just flipped it.
24:53Raph, I want to know, is this gooey to you?
24:55Yeah, it's definitely gooey.
24:57Say more about that, Raph.
24:59Well, the mint's the only thing that, like, for a chocolate chip cookie.
25:02Why don't you take a bite without the mint and tell me what you think?
25:06Yeah, that tastes just like a chocolate chip cookie.
25:09It's only the mint part.
25:12That rocks.
25:13I think it's really cool and really interesting, too.
25:15Rice pudding is not something that I tend to gravitate towards, but I think the concept
25:19is so fun.
25:20I think the way you decided to go about making a chocolate chip cookie gooey is so interesting.
25:25It makes me want to eat your other food because it's so creative.
25:28I love it.
25:29I love goo as a texture.
25:30Chris, thank you so much.
25:31This was delicious.
25:32Yay!
25:33Emily, you're up next.
25:34What'd you make for us?
25:35So I made a cookie, but inside is mochico flour.
25:40So it's glutinous rice flour.
25:42So when you pull it apart, especially when it's warm, it gives that goo, that pull.
25:46And then on the side is the strawberry milkshake.
25:49Raph, I gotta see this pull on this mozzarella stick cookie.
25:54Whoa!
25:55Whoa!
25:56Whoa!
25:57Let's go!
26:00Whoa!
26:01Whoa!
26:02Whoa!
26:03It's really good.
26:04I have to know what the mozzarella cheese tastes like.
26:07I love a strawberry milkshake.
26:09Oh, wow.
26:10Yeah.
26:11That's better than I thought it was going to be.
26:12You thought it was going to be bad?
26:13I didn't think it was going to be bad, but I didn't think it was going to taste so much
26:17like a chocolate chip cookie.
26:19I really love the way it kind of hits my mouth.
26:22Let's say that.
26:23The way it is, I feel like I'm eating like the Marshmallow Man from Ghostbusters.
26:30It tastes very unique.
26:32It has all the ingredients of like a chocolate chip cookie, but it doesn't taste, it's different,
26:37right?
26:38Yeah, I agree with you.
26:39I don't think if I was craving a chocolate chip cookie, this is necessarily what I would
26:42go for.
26:43But I think if you opened up a restaurant in LA, only selling that, you would have a line
26:48out the door.
26:49It would be viral all over the internet.
26:51Yes.
26:52People would love it because it's so unique and specific and really interesting.
26:55It is like the love child of mochi and a chocolate chip cookie.
26:58Yeah.
26:59And I think you knocked it out of the park.
27:00Yeah.
27:02Raph, you've had three different gooey dishes.
27:03How do you feel?
27:04I feel gooey.
27:06No, no, no.
27:07Do not use it.
27:08We're going to use it.
27:09Excellent work, Gastronauts.
27:10We have one more challenge for you.
27:12So head back to the kitchen.
27:13Yay.
27:14Can't wait.
27:15I feel like Emily's cookie absolutely broke our brains.
27:21Yes.
27:22I think it did.
27:23I had a ratatouille moment where, you know, when he remembers his past, and I had that
27:27for all the glutinous, gooey rice dishes that I would eat as a kid.
27:33Raph, do you feel happy after your challenge?
27:35I do.
27:36I feel happy.
27:37I like Solos the most.
27:38I will say, it was the least gooey of the three, though.
27:41But it was, it tasted, I liked it.
27:44I love that.
27:45I love that.
27:46I'm just checking in.
27:47Tao, are you ready to present your challenge?
27:48I am.
27:49This challenge comes from Tao Yang.
27:51Thanks, Jordan.
27:52The only thing I love more than eating food are the rituals around eating food.
27:56I'm talking appetites for entrees, tasting the wine before they pour you a glass, lentils
28:01on New Year's, or chicken soup when you're sick.
28:04Today, I challenge you, chefs, to create me a dish that comes with its own, all-new ritual.
28:09This is Tradition Now Dente.
28:12Chefs, your challenge is to create a ritualistic dish that we will want to repeat every single
28:16year.
28:17You will be judged on taste, presentation, and pomp and circumstance.
28:21You have 30 minutes, starting now!
28:31Tao!
28:32What?
28:33What are you expecting of the chefs today?
28:34If there's like a dance involved, if there's like a prop, I don't know, like an exercise
28:39for us to do before, I would love anything.
28:41Sky's the limit!
28:46In Philly, when you go to a cheesesteak spot, they're going to ask you what or without.
28:51Traditionally, you do salt, pepper, ketchup.
28:53That's what most of the locals do.
28:55If you don't know how to order your cheesesteak, like most tourists, they're going to order
29:00their cheesesteak with a Cheez Whiz.
29:03I'm going to see if the judges know anything about Philly, and if they answer the questions
29:10wrong, that means they're a fucking tourist, and they got to put the Cheez Whiz on their
29:14sandwich.
29:15Oh, yeah, baby.
29:16Oh, yeah.
29:17What's in this bowl?
29:19Chicken skin?
29:20Pork rinds?
29:21I feel like this is going to be one where they're really like down to the wire.
29:24Yeah.
29:25They're moving and grooving.
29:26Yeah, they are.
29:27I will say it does not seem like their setup of their ritual is part of their cook time.
29:31Right.
29:32So I think, but I think while you're cooking, you can come up with the ritual probably.
29:38I typically just dip everything in chili.
29:41Chili sauce or like the hot sauce, but Chinese style.
29:44For breakfast, I would take four Thai bread chilies and put it in my noodle soup.
29:52And that's what I like to do.
29:54I like my things really spicy, so I hope the judges enjoy heat.
29:57Honestly, I can't really tell what most of them are making.
30:00So I'm going to go to the kitchen and get some real answers and then I'll be back to deliver.
30:06All right.
30:07Ooh, big block of cheese and a bowl of onions.
30:10What are you making?
30:11So I'm making Philly cheesesteaks.
30:13Yum.
30:14Yeah, there is a simple ritual with this.
30:16You order your cheesesteak wit or without when you're in Philly.
30:18Of course.
30:19So, you know, we'll see who's the tourist and who's the local.
30:22Oh, no.
30:23You answer a question wrong about Philly, you have to add the cheese waste.
30:25Are you from Philly?
30:26I went to cooking school in Philly.
30:28So I spent about six years there before I made my jump to California.
30:31Okay.
30:32Well, I'm really excited to try your Philly cheesesteak.
30:33Yeah, yeah.
30:34Thanks so much.
30:35Yeah, of course.
30:36Emily?
30:37Yes?
30:38What's going on?
30:39I'm making a false artelon, a little fake birdie bird.
30:41Okay.
30:42So that you can pluck it out of its nest and save really precious things and then eat them.
30:45What is the artelon made of?
30:47It is made out of false meat and then a bunch of vegetables.
30:50Oh, like fake meat.
30:51Yeah, fake meat.
30:52Is this going to look like a bird?
30:53I'm going to make it look like a bird.
30:54I know it doesn't look like much now, but, you know, I've worked some magic into this.
30:57How are you feeling about time?
30:58I'm feeling great about time.
31:00You seem really calm.
31:01I'm actually calmer than I was making a cookie.
31:03Okay.
31:04Yeah.
31:05Chris.
31:06What's going on?
31:07What's going on?
31:08Oh, I don't know what it is, but I like it.
31:09What is this?
31:10I'm going to pay homage right now to my grandma and keep it real traditional.
31:12And this is something I grew up eating and it's awesome.
31:16And I'm looking forward to showing you guys.
31:17There's a huge backstory behind it too.
31:19So we're going to have some fun talking about it.
31:20Where's your grandma from?
31:21She's from Japan.
31:22So is this a combination of tortilla chips and wontons chips?
31:24Yes.
31:25I love that because it really feels like you meet your grandmother.
31:28Exactly.
31:29I love that.
31:30That's so sweet.
31:31Okay.
31:32Well, I'm really excited for everything we're going to try.
31:33This all looks really delicious.
31:35I know that I'm not helping by being here.
31:37So I'm going to get out of the kitchen.
31:39I'm walking past.
31:40So hot behind, as I like to say.
31:46Can they hear that?
31:47Let's everyone do your best ASMR sexiness.
31:52Sexy.
31:53Be sexy.
31:55That's not good.
31:56No.
31:57Boom shakalaka.
31:59Okay, that's good.
32:00Yeah, that's pretty good.
32:01That's pretty good.
32:02Pam?
32:03Hi there.
32:04Okay.
32:07Everything looks really good over there.
32:09Yeah.
32:10Did you hear us being sexy?
32:11What did you hear us?
32:12Could you hear us?
32:13We talked into this and we were doing sexy ASMR.
32:15What were you doing?
32:16Can you show me now?
32:17Go ahead.
32:18Boom shakalaka.
32:20How is that ASMR?
32:22It wasn't.
32:23Okay, all right.
32:24I was just curious.
32:25We called it that, but I guess you're right.
32:26I guess it wasn't.
32:27So, Emily and Solo are making their own new rituals.
32:31Chris, on the other hand, is taking a pre-existing ritual and adding new elements to it.
32:36Okay.
32:37Okay.
32:38Solo's making a Philly cheesesteak.
32:40Oh, yes.
32:42Emily is doing a vegetarian version of Ortolan.
32:46Which is like a tiny little bird.
32:47Oh, okay.
32:48Wow.
32:49And Chris wouldn't tell me what he was making.
32:51He said he's doing something in honor of his grandmother, who is from Japan.
32:55Oh, nice.
32:56Whoa.
32:57Chef, you have 10 minutes left.
32:59You know, during Lunar New Year, I would say we would have Yisheng and then we'll go around
33:04the table kind of like wishing best wishes.
33:06But the lines I'm going to have the judges say basically is to just incorporate more spices
33:10into their, like, flavor into their life.
33:12Because, you know, people do be basic.
33:17An important question that relates to Solomon's dish.
33:21Do you like your cheesesteaks with or without?
33:24With or without cheese?
33:25Yeah.
33:26Oh, with cheese.
33:27Oh, my God.
33:28Is Emily making a fake bird?
33:31Yeah, I told you.
33:32She's doing vegetarian Ortolan.
33:34Right.
33:35Oh, my God.
33:36I love it.
33:37All right, chefs, you have one minute left.
33:38Oh, my gosh.
33:40This looks delicious.
33:42Yummy in my tummy and I love to eat.
33:45Yummy in my tummy and I love to eat.
33:48Yummy in my tummy and I love to eat.
33:51Yummy in my tummy and I love to eat.
33:54Yummy in my tummy and I love to eat.
33:55Yummy in my tummy and I love to eat.
33:56Yummy in my tummy and I love to eat.
33:57Yummy in my tummy and I love to eat.
33:58Yummy in my tummy and I love to eat.
33:59Yummy in my tummy and I love to eat.
34:00Yummy in my tummy and I love to eat.
34:01Yummy in my tummy and I love to eat.
34:02Yummy in my tummy and I love to eat.
34:03Yummy in my tummy and I love to eat.
34:04Yummy in my tummy and I love to eat.
34:05Yummy in my tummy and I love to eat.
34:06Yummy in my tummy and I love to eat.
34:07Yummy in my tummy and I love to eat.
34:10All right, chefs, you have 10 seconds left,
34:16and I'm going to count you in.
34:1810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
34:28Chefs, put those hands up in the air,
34:30because that's part of the ritual of a cooking show.
34:36Tao, are you ready to complete the ritual
34:38of walking to the dining pod?
34:41Yes, I am.
34:42Let's go do your challenge.
34:46Gastronauts, your challenge was to create a dish
34:48with a new ritual for Tao.
34:50Let's see what you've done.
34:51Emily, you're up first.
34:53In front of you, I present the false ortodon,
34:56and you can pluck these little birdies from their nest.
34:59So I took this from a typical dish
35:01I would have on Lunar New Year,
35:03and it's called nohyang,
35:04so it's like a five-spice meat spring roll,
35:07but I did a vegetarian version of it.
35:08There's chestnut, tasel nut,
35:10so like mimic the crunch of eating a little bird.
35:13The sauce is the Vietnamese sauce,
35:15but I put some peanut butter in it
35:16to like cut the heat.
35:17It's called noc cham, plus peanut butter.
35:20Cover your faces,
35:21or put the veal over your head.
35:23I love this.
35:24Now we've got to dim the light to set the mood.
35:32So now you have to feel your way to the nest
35:35and pluck the birds from their nests.
35:41Yeah, everybody grab one.
35:43Starting from Tao,
35:45I welcome the heat.
35:46Say that.
35:46I welcome the heat.
35:47Fortune favors the bold.
35:49Fortune favors the bold.
35:51No bird, no bones, only bliss.
35:54No birds, no bone, only bliss.
35:58Say unbothered, moisturized, and happy.
36:01Unbothered, moisturized, and happy?
36:04I know, it's a meme line.
36:05I'm a meme girl.
36:06Okay, next.
36:07Now dip the false artelon into a spicy dip,
36:10and then you eat it.
36:11Because every day, if I have the chance,
36:14I would cut up like four Thai bird jillies
36:16into my noodles and eat it like a psychopath.
36:18And that's my own personal ritual
36:20that I'd like to extend to you guys.
36:22It's not that spicy.
36:24Oh my God, it's delicious.
36:25I could eat nothing but this for the rest of my life
36:27and be perfectly happy.
36:28Wow.
36:28It's absolutely delicious.
36:29Amazing.
36:30I find eating like this very meditative.
36:33Tao, did this accomplish your challenge?
36:35Absolutely it did.
36:36This is incredible.
36:37And it tastes incredible.
36:39This is another one of your dishes.
36:40If you sold that at a restaurant,
36:41I would wait an hour for that.
36:44All right, so like fake baby birds and a mochi cookie.
36:47Tao, you can take your napkin off.
36:49Oh, really?
36:50Yes, Tao.
36:51I really felt all the stresses of modern life
36:55fade away the moment I put that on.
36:57Emily, this was awesome.
36:59Thank you so much.
37:00Yay.
37:01Solo, you're up next.
37:03So today I made a Philly cheesesteak.
37:06Salt pepper ketchup is the standard.
37:08It gets fried onions.
37:09All cheesesteaks are made with ribeye.
37:11Any places that don't use ribeye,
37:12you probably shouldn't go.
37:14But traditionally in Philly,
37:16when you get in line,
37:17they ask you what or what out.
37:18Locals do salt pepper ketchup.
37:20So my ritual,
37:22I have a couple of questions
37:22to ask you guys about Philly.
37:25If you answer them right,
37:26then you get to have your cheesesteak traditional.
37:28If you answer them wrong,
37:29then you have to add the whiz on there
37:31and you are losing.
37:31Oh, I love that.
37:32Okay.
37:33All right.
37:34This is an interesting episode
37:34because you found maybe
37:35the only four dropout personalities
37:37who are not from Philadelphia.
37:39All right.
37:39There we go.
37:40Almost the rest of the cast is.
37:41So let's do it.
37:43Let's see if we can make them proud.
37:44First question.
37:45Are there more Irish bars
37:47or Starbucks in Philly?
37:48This feels like a trick question.
37:50Yeah.
37:51I'm going to say
37:51Irish bars.
37:54Yeah, there are definitely
37:55more Irish bars.
37:56Nice.
37:57Okay.
37:58Okay, so I answered it right.
38:00So it seems like I get a bite of it
38:02without, without.
38:02Yeah, you can go without.
38:03Next time you go to Philly,
38:04they ask you what or without.
38:05Just say what out
38:06and I'm sure you'll be happy.
38:07Okay.
38:08What very important American document
38:10was signed in Philadelphia?
38:13Declaration of Independence.
38:15There you go.
38:15Yeah.
38:15Hooray.
38:16Good lord.
38:17You answered it right.
38:18You can go without.
38:19Next question.
38:21What year was the oldest bar
38:24established in Philadelphia?
38:26It's like the hardest question
38:28by far.
38:29You got it.
38:311776.
38:321860.
38:33It's called McGillan
38:34and it actually survived
38:35Prohibition,
38:37the Civil War
38:38and the meeting
38:39that they had
38:40prior to signing
38:41the Declaration of Independence
38:42happened upstairs in the bar.
38:44So what landmark
38:46still stands
38:47in old Philadelphia?
38:50I got this one.
38:50I know this one too.
38:52The old dame herself,
38:54the Liberty Bell.
38:55Damn, yeah, yeah.
38:56You answered it right.
38:57Yeah, for sure.
38:58Congratulations.
38:58You are not a tourist.
39:00Heyo, do you feel like
39:01this accomplished
39:01your challenge?
39:03Yeah, I mean,
39:03part of it is
39:04that I love
39:05to watch Jeopardy
39:07and then eat
39:08or eat while
39:09watching Jeopardy.
39:10So I love
39:11being asked questions
39:12before eating something.
39:13Solo, thank you so much.
39:15It was really, really good.
39:16I really appreciate it.
39:17Chris, it's your turn.
39:18What you have here
39:19are my family's nachos.
39:23It's a mix of tortilla chips
39:24and wontons.
39:25It's miso ground short rib
39:27and you have just cheese,
39:30green onions,
39:31sesame, garlic, ginger,
39:34and wasabi on top.
39:35My grandma's from Japan,
39:36so my dad's half Japanese.
39:38My grandfather's in the Navy
39:39and so her English
39:41was broken.
39:41So whenever you're
39:42at my grandma's house
39:43and you make nachos,
39:44okay,
39:44you walk past her
39:45in the kitchen
39:45and you're going to
39:46repeat after me.
39:47You say,
39:47These are mine.
39:49These are mine.
39:51Nachos.
39:52Nachos.
39:52Arigatamas.
39:53Arigatamas.
39:54And then that's when
39:54she chases you.
39:56And it's just,
39:57you know,
39:57traditional nachos.
39:58Nothing fancy,
39:59but this round
40:00I wanted to show you guys
40:01that I can make comfort food
40:02without having to,
40:03you know,
40:04go the extra mile
40:04or think outside the box.
40:05I just wanted to be
40:06strictly comfort food and good.
40:07I love the chips,
40:08the two different kinds
40:09of chips.
40:10I think that's so delicious.
40:11I love all the herbs
40:12and the scallions.
40:13This is so good.
40:14And the wontons don't get,
40:16because sometimes nachos
40:17can get soggy,
40:18you know what I mean?
40:19And this does not.
40:19It stays crispy.
40:21It's so good.
40:21I got a big chunk of wasabi,
40:24but in a good way.
40:25Yeah.
40:25I love it.
40:26Oh my God.
40:27Do you feel like
40:27this accomplishes your challenge?
40:29You know,
40:29it makes me think of the ritual
40:31of going to like a trivia,
40:33bar trivia,
40:34or like going to a bar
40:35to watch like Survivor.
40:37So it does accomplish that.
40:38It hits that,
40:38nostalgia of,
40:40oh yeah,
40:40I'm eating nachos
40:41with my friends.
40:42Chris,
40:42thank you so much
40:43for sharing a family tradition
40:44with our dropout family.
40:46All right,
40:46big round of applause
40:47for our chefs.
40:48This is really,
40:49really good.
40:49Really good.
40:50Oh,
40:51incredible.
40:52Gastronauts,
40:52you made it,
40:53but only one of you
40:54created a culinary creator
40:55on this set today,
40:56and we'll take home
40:57an actual,
40:58literal,
40:58real-life piece
40:59of the moon.
41:00Woo!
41:01Our judges will conspire together
41:02to determine a winner,
41:03and then when they're ready,
41:04Tao,
41:05come whisper it in my ear.
41:06Okay,
41:10great.
41:11Thank you, Tao.
41:11All right,
41:12can I get a drum roll,
41:12please?
41:14The winner
41:15of this episode
41:16of Gastronauts
41:17is...
41:24Chris!
41:25Chris,
41:25come on!
41:26Come get a smoothie!
41:27How do you feel?
41:29Yes,
41:29yes,
41:29your turn.
41:30Show everyone
41:30what you got.
41:31What do you think?
41:32I feel like I just
41:33went to the moon.
41:34Perfect!
41:35So do we,
41:35thanks to all
41:36of your delicious food.
41:37And speaking of
41:37going somewhere,
41:38judges!
41:39Yes?
41:40You're not going anywhere
41:41without being judged first.
41:43That's right.
41:44The chefs will conspire
41:45to decide on
41:46their favorite challenge
41:47to cook,
41:48and that person
41:49will win an actual,
41:50literal,
41:51real-life piece
41:51of the sun.
41:55Wow.
41:55I've always wanted that.
41:58Okay, great.
41:59Chefs,
42:00can I get a drum roll,
42:00please?
42:01Our winner is...
42:05Tayo!
42:06Tayo, come on!
42:08There you go, bud!
42:10Congratulations!
42:12All right,
42:13well,
42:13congratulations
42:13to our winner
42:14and a meteor shower
42:16of thanks
42:17to our judges
42:17and our other contestants.
42:19Remember,
42:20home gastronauts,
42:20whether you're
42:21air frying in anti-gravity
42:22or assembling avocado toast,
42:24boldly cook
42:25what no one's cooked before.
42:26Good night!
42:27Woo!
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