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Gastronauts Season 2 Episode 3
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FunTranscript
00:00Tonight, three talented chefs compete in cooking challenges
00:03created by comedians who literally cannot cook at all.
00:06We, the asteroids, them, the gastronauts!
00:16I'm your host, Jordan Myrick,
00:17and joining us in Mission Control tonight are Kendall Landreth.
00:21My mouth is ready for the Sally Ride of its life.
00:24Cameron Esposito.
00:26I can't wait to get these dishes into my thruster.
00:29And John Millheiser.
00:31This meal is going straight to my NASA.
00:34Mission Control, are you ready to meet your gastronauts?
00:36Oh, yes.
00:37Yes, yes.
00:39Please welcome Jennifer Fenley, a.k.a. Jen,
00:42a personal chef and culinary instructor.
00:44She launched her company, Chef Jen Cooks, 15 years ago,
00:47and now she's ready to launch into this challenge.
00:50Amanda Palomino, culinary instructor at Kitchens for Good.
00:53A professional chef for over 13 years.
00:55She may be small, but she's a fierce force of nature in the kitchen.
00:58I hope her food is as good as her heart.
01:01And Sriracha Oberoi, chef and partner at Curry and More,
01:04where he serves Indian street food with a California twist.
01:07Expect him to bring some twists and turns to this competition.
01:11Gastronauts, your challenges today will force you through a force field of food.
01:15But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:22Gastronauts, your first challenge comes from Kendall.
01:24Being able to eat incredibly spicy food is seen as such a flex, and I can't do it.
01:31But I can eat incredibly cold food.
01:34So, Gastronauts, make me the coldest meal you can make in this challenge called Cold One.
01:40Gastronauts, you will be judged on taste, creativity, and, more importantly, chill factor.
01:45You have 30 minutes starting now!
01:47What are you really hoping for?
01:55The coldest you can go.
01:57Are you worried about brain freeze?
01:59Sorry, you don't have to talk into the mic the whole time.
02:01I feel like I'm the principal from Rydell High.
02:04Yes, absolutely.
02:04First thought in my mind, I think cold is like a big seafood tower, so I wanted to do something
02:12with seafood.
02:12And then I thought about ice cream, and I wasn't going to make ice cream.
02:16So, in 30 minutes or less, I could do beautiful coconut pearl, so I'm going to put that on
02:21top of my seafood dish.
02:23For me, it's not just about temperature.
02:25I want to see the chefs use cooling aspects.
02:28I would love to see mint and cucumber and things that you naturally think of as cooling.
02:35I am going to make an icy, icy, icy cold despacho on top of some cold-water oysters.
02:44Ooh, I love oysters.
02:46What if the chefs misunderstand it and they make, like, a rude dish?
02:49Like, it's cold, like...
02:51Like, giving you the cold shoulder?
02:52Yeah, like, uh, excuse me, meal, look at me when I'm talking to you.
02:56John, what would you consider a rude dish?
02:59Floppy Joe.
02:59Oh.
03:00How dare you?
03:01Sure.
03:01I got dressed up.
03:02You got dressed up, you went out on the town, and this Sloppy Joe's disrespecting you.
03:06Oh, my God.
03:07Oh.
03:09I am trying to do an apple avocado espuma paired with doing some IE tuna, and, uh, I don't
03:20know.
03:20I don't know where I'm going with this.
03:21I am seeing all kinds of beautiful ingredients, including scallops, a personal favorite ingredient.
03:28Oh.
03:28And I like that, because that's cold water, right?
03:31Yeah.
03:33Oh, we all started thinking.
03:35It got very, very quiet.
03:38Okay, well, I'm going to go check on the chefs in the kitchen, and I will be back.
03:41Talk amongst yourselves while I'm gone.
03:42Peas and carrots.
03:43Miss you.
03:43Peas and carrots.
03:44Peas and carrots.
03:45Did someone say delicate flour?
03:47What about a delicate flour?
03:48I'm here.
03:49All right, what are we working with?
03:51Oh, scallops, one of my favorite ingredients.
03:54So I am doing a take on a poisson creux.
03:57Yum.
03:57It is a French style of ceviche, or not French, a Tahitian style.
04:03This looks awful, because my fat has started to separate, but I want to get that liquid,
04:07and that's going to be all the flavor from my cucumbers and my red onion and all of my delicate
04:13kind of sauce underneath my scallop.
04:15All right, okay, thank you so much.
04:16This looks delicious.
04:17I'm coming over here.
04:18Okay, hello.
04:19Hello, love.
04:19What are we working on?
04:20You're working fast.
04:21I am doing a granita right now as we speak, but I'm trying to spice it up, so I'm trying
04:25to do citrus, pineapple, serrano, granita.
04:29What would you say your spice tolerance is?
04:31How high?
04:32One to ten?
04:32Eleven.
04:33Eleven.
04:34Okay, me too.
04:36Would you eat some of this?
04:37Yeah.
04:37Okay.
04:42Okay.
04:43All right, America, what are you making?
04:45Okay, so you guys are going to get some cold water, freshly shoved oysters with a super cold
04:52gazpacho granita and some mignonette pearls for you right now.
04:57Yum.
04:58Okay.
04:58Thank you so much, chefs.
04:59I'm very excited.
05:00I'm going to leave and not get a sip of milk.
05:06Hello, judges.
05:09Why are you crying?
05:10Trev, Obi, and I shared a pepper together.
05:17Wow, it must have been really spicy.
05:19I thought I was going to come back and be fully unfazed and we wouldn't even have to address
05:23it, but a PA, a production assistant had to feed me cream cheese before I came back
05:28out on stage.
05:29So, Sean, wave at everybody.
05:30Hi, Sean.
05:31Can I have some cream cheese?
05:32You're pretending.
05:33Sean's what we call my cream cheese feeder here.
05:34You're pretending that it's spicy just so you can eat cream cheese.
05:37No.
05:39Oh, liquid nitrogen.
05:40That's really fun.
05:41She's using it so early, but I guess she's just using it for literal practical reasons.
05:46Okay, gastronauts, we have ten minutes left.
05:48I hope they love my dish and I hope they don't suffer at all through an instance of it, because
05:54I suffer from brain freeze all the time.
05:59Basically, what the liquid nitrogen does is dries up all the liquid that's in there and
06:04allows it to form almost like making an ice cream in a little bowl without all the other
06:11additional ingredients and freezing, but technically it's freezing it right here.
06:16Chefs, you have five minutes left.
06:18Five minutes.
06:19Oh, my gosh.
06:19They really do this so fast.
06:22Okay, so right now I've got my freshly shucked oysters.
06:25I've got my beautiful liquid nitrogen frozen gazpacho granita.
06:33I'm going to pull out my micro pearls in a second, and I am going to be ready to roll in a few
06:39minutes.
06:39So, we have Chef Jen doing raw scallops.
06:43Got it.
06:43We have Chef Amanda doing raw oysters.
06:48Wow.
06:49Oh, I got to be honest.
06:50I don't want that.
06:52You don't?
06:52So, that is an oyster topped with liquid nitrogen caviar pearls.
06:57Oh, I don't like caviar, to be honest.
06:59It's not real caviar.
07:00It's another flavor that they make into tiny little bowls using liquid nitrogen.
07:04Okay, fine.
07:04I'll try it.
07:13What would you all say the coldest thing you've ever eaten is?
07:16Ice.
07:22Chefs, you have one minute left.
07:24Now, do these chefs like each other?
07:26You know, I don't know.
07:27Why don't you ask them?
07:28Chefs, do you like each other?
07:29Do you all get along?
07:31Hell yeah.
07:31Yes.
07:32I was so excited.
07:33I'm like, you're all from the same town as me.
07:35We all get to go out after this.
07:36Yes.
07:37Chefs, you have 30 seconds remaining.
07:41Honestly, this doesn't even feel that dramatic.
07:43They all seem pretty relaxed and chill.
07:46I mean...
07:47Should we throw in a crazy thing for the last minute?
07:50No.
07:50Go for it.
07:51Chefs, do four spins right now.
07:53Come on, Ovi.
07:58All right, should we count them in?
08:00Yes.
08:00All right, ready?
08:02Ten, nine, eight, seven, six, five, four, three, two, one.
08:12And...
08:14Knives up!
08:16Yay!
08:20Yay!
08:21Oh!
08:22Oh!
08:23All right, let's go.
08:24Come on, follow me.
08:25We're going to the dining pod.
08:27Ah!
08:29Gastronauts, your challenge was to create an extremely cold dish for Kendall.
08:33Let's see how you did.
08:34Jen, you're up first.
08:35So my first thought when I thought, like, something really cold that wasn't just ice cream or dessert
08:40was this idea of, like, a seafood tower with all the ice underneath and the beautiful seafood.
08:44So I went with a sliced scallop take on ceviche, I did some frozen coconut milk pearls, and then
08:52the broth underneath is a blended tomato chili, a little bit of red chili, cucumber, red onion,
08:59tomato.
08:59So I wanted to make sure that you had kind of this beautiful ice cloud.
09:04To me, winter, it's that cold, like, hug when you walk out the door.
09:08But because I also really thought of seafood, I actually put ocean water.
09:11So you're getting, if you get real close, you can smell.
09:14There may still be sand in my shoes right now from collecting it this morning.
09:17And follow-up question, did the sandy ocean water go in?
09:22You have two plates, one on the bottom, one on the top.
09:26Oh, this is the sandy ocean water.
09:29I got to lightly garnish your plate with L.A. ocean water.
09:32That was not...
09:34Okay.
09:34Okay, Kendall, it seems like you like it.
09:36I more than like it.
09:37I love it.
09:39It's not just, like, the temperature is cold.
09:41The entire feeling of it is like you said that.
09:44Cold hug when you step outside.
09:45And it's so good.
09:47I'm trying to visualize this cold hug.
09:49You walk out.
09:50You walk out.
09:51It's snowman.
09:53You go, whoa!
09:54You didn't feel that when you ate it?
09:56No, I'm placing it from my own memory.
09:59I'm trying to remember in my...
10:00And I do want to point out, according to production, this dish was 37 degrees Fahrenheit.
10:05Wow!
10:06Hello, Burr!
10:07I think the three layers of texture is really nice.
10:09You have the crunch, you have the soft scallop, you have the sauce.
10:12Kendall, was this dish cold enough for you?
10:13It sure was.
10:14Chef Jen, thank you so much.
10:15This was delicious.
10:16My pleasure.
10:17Chef Amanda, what do you have for us?
10:19Today I have a super chilled glacier gazpacho granita on top of freshly shucked cold water oysters on the half shell.
10:30It's accompanied with a mignonette pearl or caviar.
10:33No.
10:34Does anyone have a guess on how cold this is?
10:3618 degrees.
10:37This is 34 degrees.
10:40Oh, that's colder.
10:42That's a little colder.
10:44Oh my gosh, it's so beautiful.
10:46I don't want to eat it.
10:47I can't get it out.
10:49Oh no!
10:49I wonder if it froze to the shell a little bit.
10:52Probably.
10:52Oh no!
10:54That's cold.
10:55That is extremely cold.
10:56And you know what?
10:57I'll tell you, I'm absolutely shocked to say this.
11:00I didn't mind a little frozen oyster.
11:02And the toppings, I will say, were so good that I didn't honestly at first notice I hadn't eaten the oyster.
11:09It's good.
11:10I loved all the different textures that you got on top.
11:13I thought that was so pleasant in the mouth.
11:15I do like that you fully committed to the cold factor of the challenge.
11:19I was just trying to go deep ocean, you know, like...
11:22Despite a technical error, I do feel like this tasted really, really good.
11:25Amanda, thank you so much.
11:27Chef Obi, what did you make for us?
11:29I wanted to go California fresh.
11:31It doesn't really get that cold over here.
11:33So I was really fascinated by the fact that I could do some seafood along with some fresh fruits.
11:39I like the pairing of acid, sweetness, and savory at the same time.
11:44We all got confused because there's tuna and watermelon.
11:47Yes.
11:48Wow.
11:48And do you intend for everything to be eaten together?
11:51Yes.
11:52I would like you to take the bit of the granite that you see, as well as the espuma,
11:56and then a piece of the watermelon and the tuna on one bite.
12:00When you say granite and espuma, which are those things?
12:05The green one would be the espuma.
12:07So basically, it's an apple, avocado, and arugula flavor right in there.
12:12And then with the granite there, it's basically orange, pineapple, and serrano peppers.
12:17Cameron's getting confused because granite and espuma are two of her exes.
12:21And now they're together.
12:23Now they're together.
12:24Oh, tough blow.
12:25Oh, I'm actually super into that.
12:27Yeah.
12:27I think it's a little under-salted.
12:30That's what I was going to say.
12:31I think the flavors are so nice and bright and delicious, but I think to truly sing,
12:36they just need to be a hit with a little more salt.
12:37I think this one was the one that felt the most inventive to me because I've never even
12:42heard of anything like this.
12:43I would also eat any of these on a menu.
12:46This dish was 48 degrees.
12:48Okay.
12:48Okay.
12:49Yeah.
12:49Pretty cool.
12:49Jeffs, thank you so much.
12:50All three dishes were delicious, and we're excited to see what you do next.
12:53Head back to the kitchen and await your next challenge.
12:56I don't know why I'm not making this sound.
12:59I guess I could clap loud.
13:01You guys can clap for noise?
13:02Yeah.
13:03I thought those dishes were extremely chilly.
13:06I can't feel my tongue.
13:07Kendall, what did you think of your challenge?
13:09I wish it had been a little colder.
13:11I agree.
13:12I, too, felt like, come on.
13:14Come on.
13:14This is almost regular temperature.
13:16Right.
13:17Let's take some risks.
13:18I wanted to see ice.
13:19I wanted, I wanted there to be danger involved.
13:22John.
13:22What did you think of the dishes?
13:24I'm frozen from the waist down.
13:26Oh, no.
13:27Well, we told you not to put your butt on all those dishes.
13:31But I do think the food was good.
13:33I feel good about it for the next challenge.
13:35And that next challenge comes to us from Cameron.
13:37Cameron, are you ready to present your challenge?
13:38Chaps, I've been doing some scientific research with scientists,
13:42and I discovered your least favorite foods.
13:47Today, I want you to make a dish.
13:49Utilizing your least favorite ingredient in at least three different ways.
13:55No.
13:57This is least to beast.
14:00Gastronauts, you will be judged on taste, creativity,
14:03and how good of a sport you are during this challenge.
14:06You have 30 minutes starting now.
14:09Oh, my least favorite thing in the world, believe it or not, are these damn things.
14:21Bananas?
14:22Really?
14:22I'm excited about this challenge specifically because...
14:26What if they have to taste it?
14:27Oh, what if...
14:28What's your least favorite food?
14:29I'm not into soft cheeses.
14:32Oh!
14:33No!
14:33I'm maxing them disgusting.
14:35Same with, like, Alfredo sauce?
14:37Get the fuck out of here.
14:38Whoops!
14:38You can curse.
14:39Okay.
14:40No one told you you can curse?
14:41Get the fuck out of here!
14:42I don't know why I...
14:43I thought there's children watching!
14:45Babies!
14:46What's your least favorite?
14:47If I have to pick blue cheese.
14:50Blue cheese?
14:51Oh, I love some cheese.
14:51Stay far, far away.
14:53Chef Amanda has a very cool knife that she's using.
14:56Ooh!
14:57Oh, she's using all the weird little tendon-y bits that you get sometimes when you peel a banana.
15:01That's her least favorite?
15:03Oh!
15:03Oh, that's...
15:04A perfectly ripe banana, very delicious.
15:08It's also a good thing to have when you're on the move.
15:10Say you travel a lot for work, which I do.
15:12It's not going to give you a tummy ache.
15:13Sure!
15:14Speaking of on the move, I'm going to go to the kitchen,
15:15and see what they're making.
15:16Oh, I know, you guys, but I'll be back soon, okay?
15:19Okay.
15:20You're my favorite.
15:22Huh?
15:23Nothing.
15:24Now that's a really fun job.
15:28Hello, chefs!
15:29Oh, hi!
15:30Is your least favorite ingredient my favorite ingredient?
15:32Blue cheese?
15:33Yes, ma'am.
15:34Oh, I love blue cheese.
15:35What don't you like about it?
15:36All right, is this cheating?
15:37I get some?
15:38Of course you do.
15:39A snack!
15:40What a flavor sensation in my mouth.
15:41Thank you so much.
15:42Okay, what don't you like about blue cheese?
15:44There's something about the blue cheese, like,
15:46I'd rather have any other cheese.
15:48Now, it seems like maybe you're mellowing out the blue cheese
15:50with some brie.
15:51So, in each one of the, like, three different ways
15:53I'm going to do this,
15:54I'm going to add in another cheese.
15:56Yum!
15:56Okay, this sounds absolutely delicious.
15:58I'm going to leave before I ask for more cheese.
16:00All right, what do we have going on over here?
16:03Yes, everyone's giving me snacks.
16:04Yay!
16:05There you go.
16:05Oh, what a treat!
16:07All right, you hate bananas, is my guess.
16:09I can't stand bananas.
16:10Why?
16:10Mel even, like, just makes me cringe
16:12because I used to have to eat a whole bunch of them
16:15when I was pregnant with my oldest,
16:17and so now, like, the smell, it's like, ugh.
16:20What's your favorite ingredient?
16:22Sugar.
16:23Sugar!
16:24Okay, I love that.
16:24Will you be using sugar and or booze in this scenario?
16:27Yeah, and I'm giving you my boyfriend,
16:29Anthony's, least favorite ingredient, too.
16:31Which is what?
16:32Bacon.
16:32I mean, I get it.
16:33You know, we got to a time
16:34where we were putting bacon in everything.
16:37People were getting mustaches tattooed on their fingers.
16:39Ay, ay, ay.
16:39Y'all remember it.
16:40It wasn't a good time.
16:41Oh, my God!
16:42The camera from Hasen!
16:43Oh, my God!
16:45That means you're my exact age.
16:49Okay, all right.
16:50Well, I'm not going to put you on blast.
16:51I don't want to put you on blast,
16:52so I'm going to move on, okay?
16:54Awesome, thank you.
16:55Chef, Obi, what are you making?
16:56I am making anything with Greek yogurt.
16:59Most disgusting thing I've ever had in my life.
17:01Do you like regular yogurt?
17:03I like regular yogurt.
17:04Greek yogurt just tastes like barf for me.
17:07How do you plan to make an item you hate so much palatable?
17:10So I'm actually going to traditional routes,
17:12going Indian all the way,
17:13so I'm going to be playing around with the flavors.
17:15Well, you do have a leg up
17:16because Indian food is my favorite food in the entire world.
17:18Yay!
17:19So really, this is your game to lose.
17:20No pressure, no pressure.
17:21All the pressure!
17:22Everything is going to look great.
17:23I cannot wait.
17:24I'll see you soon.
17:25Thanks for being such good sports.
17:26Bye, Jordan!
17:27Bye!
17:27Miss you!
17:28Okay, they're being really good sports over there.
17:31Oh, my God!
17:32You ate something you really liked.
17:33What was it?
17:34Blue cheese!
17:35Yay!
17:36Wait, is Amanda making something involving peanut butter and banana?
17:39She hates bananas.
17:41She said she ate so many of them
17:42while she was pregnant with one of her children.
17:44Wow.
17:44But now even the smell of them makes her nauseous.
17:46Wow.
17:47Wow, so they're in there nauseating themselves?
17:49Yes, absolutely.
17:50For this comedy television show.
17:52Well, that's terrible news.
17:54Yeah.
17:54Do you feel any guilt?
17:55Actually, you know what?
17:57It's sending in?
17:58I do feel sick.
18:01Chef, you have 15 minutes left.
18:06So this is going to be a stuffed Elvis.
18:09Oh, is that like a peanut butter thing?
18:11It's like a peanut butter, bacon, stuffed French toast.
18:16Now, am I putting them through torture?
18:18I am.
18:19But this is also genuinely interesting.
18:21Sure.
18:22To see what they might make with something that disgusts them?
18:24Yes.
18:24I mean, there's something fascinating about that.
18:26So I just put the cornmeal sauce up
18:28so I kicked out all the aromaten spices
18:29and I am going to go forward and blend it.
18:33So it gets a nice, smooth consistency to it.
18:38What I'm really interested in about this
18:40is utilizing a thing they hate in three different ways.
18:44So it's not just like using it a little bit.
18:46It really has to be the focus of the dish,
18:48which I think is really fun.
18:49Now, Chef Jen seems upset.
18:54Yeah, Chef Jen is worried
18:56that her pastry is not going to bake in time.
18:57And I'll tell you what, right now,
18:58she's opening that oven,
18:59taking them out, putting them back in.
19:00She can't open it.
19:02Should we give her more time?
19:04Let's give them 20 more minutes.
19:06I have a hard out in like two minutes.
19:08Okay, Gastronauts, you have 10 minutes left.
19:16Amanda Swan Bay!
19:16That's so exciting.
19:21Chef should be lighting stuff on fire more.
19:22Absolutely.
19:23Ooh, ah, fire.
19:27She seems really proud of herself.
19:28Yeah, she felt good about that.
19:29I love that.
19:30Jen is simply just waiting for the pastries
19:32to finish baking, and that makes me nervous.
19:34Do you guys know why it's called blue cheese?
19:36Why?
19:37I don't know.
19:37I am hearing that Amanda made fake bacon
19:44out of banana peels.
19:45Whoa!
19:46Wait!
19:47Got it!
19:48She got the peel as thin as possible.
19:50I think banana goes with very little.
19:52I don't think it's a very versatile ingredient.
19:53It goes in with so many smoothies.
19:54But does it go with other fruit?
19:56Because anytime I get a...
19:57Every time I see a fruit salad on a table
20:00and there's banana in it,
20:01I go, what idiot brought this?
20:04Because why?
20:04Because the whole thing just tastes like banana.
20:07And they're brown.
20:08I'm like, yum.
20:10Okay, Gastronauts, you have five minutes left.
20:15Ooh, that looks like French toast.
20:17I'm impressed.
20:17It seems like almost everyone
20:18is doing some kind of baked element.
20:20We have the tart with Jen.
20:22I know Chef Obi is doing a flatbread of sorts.
20:25I heard Chef Obi is also doing
20:27some kind of drink for us,
20:28so we're getting a meal, a bread, and a drink.
20:30I love that.
20:34I'm like, so excited to eat this.
20:38Somebody came up with a great challenge.
20:41I didn't see it.
20:42How do you caramelize bananas?
20:43You just cook them in sugar?
20:44I think just sugar in a pan.
20:45The bananas were flambéed,
20:46so there must have been
20:47some kind of alcohol in it, too.
20:48Yeah.
20:54All right, Chefs, you have one minute left.
20:57Wow, these dishes look absolutely delicious.
21:03So this is their least favorite food.
21:05Mm-hmm.
21:06Wow, yeah.
21:07Yeah.
21:12Okay, you want to count them in?
21:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:24Chefs, you're done.
21:25Put your hands down,
21:26put your knives up,
21:28or whatever the saying is.
21:30Great job, love.
21:32Hey!
21:32Bring it in.
21:33I want to make a mustache.
21:34All right, Cameron,
21:35are you ready to try these chefs'
21:36least favorite dishes?
21:38Yeah, I have a feeling
21:38they're all going to be my most favorite.
21:41Okay, let's go, let's go.
21:43Oh, I'm excited.
21:44All these look so good.
21:46Do I need to bring any money?
21:47Gastronauts, your challenge
21:49was to create a dish
21:49using your least favorite ingredient
21:51for Cameron.
21:52Let's see what you did.
21:54Chef Obi, you're up first.
21:55So, I hate Greek yogurt.
21:57Firstly, we start with a mango lassi.
21:59Then we have a pan nun
22:01with Greek yogurt, obviously.
22:03And finally is a chicken korma,
22:06a very classic dish
22:07that's usually finished
22:08with whipped yogurt.
22:09I just whipped the Greek yogurt up
22:10and folded it in.
22:11The fact that you can get
22:13this much flavor in food
22:14in 30 minutes
22:15is unbelievable.
22:16And I'm thrilled
22:17that it was so terrible
22:18for you the whole time.
22:20No, seriously,
22:21how bad was it?
22:22I cannot stand the smell.
22:24It's like bath.
22:25Thank you for telling me.
22:27JCA.
22:28This is a wonderful,
22:29wonderful version of a korma.
22:31So, a mango lassi is not,
22:32is that not usually something
22:34that you would like?
22:35I like mango lassi
22:36with regular yogurt.
22:37I just don't like it
22:38with Greek yogurt
22:39because the flavor is so powerful
22:41and it's kind of like pungent.
22:43It takes away
22:44from the actual flavor.
22:45Cameron, do you feel like
22:46this fulfilled your challenge?
22:47I mean, let me look
22:48at your face one more time.
22:50Now tell me,
22:51was it horrible?
22:52It was miserable.
22:53Okay, that's good acting.
22:55He really hates Greek yogurt.
22:57I feel like we're on Bridgerton.
22:58And I absolutely loved it.
23:00Chef Obi, thank you so much.
23:01Appreciate you.
23:01Thank you for having me.
23:02Jen, you're up next.
23:04Blue cheese is a funk
23:05that I don't funk with.
23:07So, what you have
23:08in front of you,
23:09so the little dollop
23:10on the plate that is white,
23:11that is kind of
23:12like a blue cheese mousse.
23:13And then in the center,
23:14you have two puff pastry tarts
23:16that have pears.
23:18There's a little ball of brie
23:19and then some crumble blue cheese
23:20and then a crumble
23:21with Parmesan cheese,
23:23blue cheese, nuts, spices,
23:24and a little bit of honey.
23:25I'm addicted to the crumble.
23:27See, it's so good.
23:28It's so comforting.
23:29Like, I really feel like
23:30all the flavors
23:31are similar.
23:32Like, there's no flavor
23:33that's like...
23:34Was it a warm hug
23:34instead of a cold hug?
23:35Finally, I got my warm hug.
23:37Exactly.
23:38If we want to talk
23:39about the suffering,
23:39the smell of blue cheese
23:41that is currently
23:41on my fingers
23:42and will probably be stuck
23:43with me for the rest of the day.
23:45Come on, tell me about it.
23:46Lay it on me.
23:47I cannot bring my hands
23:48near my face.
23:49I do want to know
23:50who tasted their dish
23:52and who was like,
23:52no, I'm not doing it.
23:53Everybody tried it?
23:54I'm so proud of you.
23:55Okay, good job.
23:56Thank you for doing this
23:57for us.
23:58I would say
23:59this is worth
23:59your blue cheese hands
24:00because this is phenomenal.
24:02I'm going to start
24:02doing the candied nuts
24:04with the blue cheese nuts.
24:05It's so good.
24:05I love the presentation.
24:07It reminded me of,
24:07like, a Georgia O'Keeffe painting
24:09when I saw it.
24:10Chef Jen,
24:11thank you so much.
24:12That was absolutely delicious.
24:14Chef Amanda,
24:14you're up next.
24:15So, my least favorite ingredient
24:18is bananas
24:19and my least favorite meal
24:21is breakfast.
24:22So, I gave you
24:23a stuffed Elvis.
24:25This is a stuffed French toast.
24:26It's got bananas,
24:27peanut butter,
24:28some crispy bacon
24:29and then on top
24:31we have a banana flambe.
24:33We flambed that
24:34with some cuantreau
24:34and some dark rum
24:36and then I did
24:37banana peel bacon.
24:39I love the banana peel bacon.
24:41Yeah?
24:41I think it's so fun.
24:43I think you cheated
24:44a little bit
24:45because you did serve it
24:46with literal bacon.
24:48I did.
24:48And I think this dish
24:49is delicious.
24:51I would have this
24:51and have to go home
24:52and take a six-hour nap after.
24:54Wait, but I have a question
24:55about this.
24:55Yeah.
24:55I don't think you're a liar
24:57but you don't like this.
24:59I like most of the components
25:01except for the bananas.
25:02Look at me in the eyes.
25:05You see that
25:06you don't like this.
25:08Mm-mm.
25:08It does overwhelmingly
25:10taste like bananas
25:11so I understand that
25:12but I love bananas
25:13so I'm loving this.
25:13When you said
25:14there's real bacon
25:15and I didn't know that
25:16which impresses me
25:17that I couldn't tell
25:18the difference
25:19between a banana peel
25:20and bacon.
25:21I think this was
25:22absolutely phenomenal.
25:23I love the like char
25:24you got on the cashews
25:25that you added to it.
25:26I think that really adds
25:28a wonderful depth of flavor.
25:29Definitely wanted
25:29some smoke in there.
25:31Yes.
25:31I absolutely love it.
25:32Thank you so much, Amanda.
25:34Cameron,
25:34how do you feel
25:34overall about these dishes?
25:36Can I just check in
25:37with you real quick?
25:40Yeah.
25:41They look pretty upset.
25:42Chefs,
25:44you did a wonderful job.
25:45Now go back to the kitchen
25:46to do a wonderful job
25:47in the third round.
25:48Got it.
25:51I feel like everyone,
25:53if they're going to cook
25:53like that with food they hate,
25:54they should have to only cook
25:55with food they hate.
25:56Yeah,
25:56all good art
25:57comes from suffering.
25:58Do we think
25:59there's a front runner
26:00so far?
26:01I mean,
26:01I have a name.
26:02Great.
26:03They can't hear you
26:03unless you push the button.
26:05Jen.
26:06That's what I was going to say.
26:07I'm going to say
26:08that honestly
26:09my favorite dish so far
26:10was the watermelon and tuna
26:11because I thought
26:12it was so inventive
26:14and beautiful.
26:15Okay.
26:15And I really,
26:16also I'm like a,
26:17I like love tuna.
26:18So for me,
26:19that was like amazing.
26:20And Amanda's dish,
26:21the peanut butter
26:22French toast
26:22was so good,
26:23but it almost felt
26:24like cheating
26:25because it is like
26:27so delicious
26:28that it's like
26:29making a nice pizza pie.
26:31Thank you for honoring
26:32your Italian-American culture
26:33with your traditional
26:34Italian-American accent.
26:35Okay,
26:36John,
26:36are you ready
26:37to present your dish?
26:38I am.
26:39All right,
26:39John,
26:39take it away.
26:40Chefs,
26:41I'm a comedian,
26:42a physical comedian.
26:44Ow,
26:44my toe.
26:45Oh.
26:48I want you to make me
26:50a dish that's inspired
26:51by physical comedy.
26:52I'm talking pies in the face,
26:53slipping on a banana peel.
26:55This is
26:56Let's Get Physical.
26:58There you have it,
26:58Gastronauts.
26:59Your challenge is to
27:00create a physical dish
27:01for a physical comedian.
27:03You will be judged
27:03on taste,
27:04presentation,
27:05and
27:05Oh,
27:06ow,
27:06my toe!
27:08You have 30 minutes
27:09starting now!
27:18You have a bonk
27:19on your head.
27:21I did a bit
27:21with a microphone
27:22where I would take
27:23the microphone
27:23off the stand,
27:24and now I have
27:25a permanent mark
27:26here on my forehead
27:27from that,
27:28and it won't go away.
27:29Can you do the bit
27:29for us?
27:30Yeah.
27:31And would the crowd
27:32lose it?
27:33Would the crowd
27:34lose it?
27:34Not at first.
27:35And the third time,
27:36they're like,
27:37oh, it's a bit.
27:37Oh, okay.
27:38Okay.
27:40When I think
27:41physical comedy,
27:42I immediately go
27:43to Lucy and Ethel
27:45and the conveyor belt.
27:46So, I'm going to do meatballs.
27:49I'm going to do a bajillion
27:51little meatballs,
27:52and I'm going to make
27:53the judges pass them
27:54to each other.
27:55John, in a perfect world,
27:56what does this challenge
27:57look like for you?
27:58Them bringing the dish over
27:59and then tripping on something
28:00and then falling into it.
28:02Or maybe it's a cake
28:04with icing on it,
28:05and you have to put
28:06your face in it
28:07and go,
28:07hello!
28:07There's lots of funny
28:11things you could do.
28:13Right now,
28:14I'm making
28:14a Mediterranean salad
28:16with some grilled chicken
28:17on it.
28:19We're going to figure out
28:20where this goes
28:21in the humor.
28:21It's going to be
28:22something different.
28:23Chefs,
28:24for extra points,
28:25if you want to do
28:25anything funny
28:26while prepping the meal,
28:28that could get you
28:29some extra bonus points.
28:30Oh, yeah, chefs,
28:31does anyone have a joke
28:31for us?
28:32What did the egg say
28:33to the boiling water?
28:35You got to give me
28:36a minute to get hard,
28:37I just got laid
28:38by a chick.
28:40Knock, knock.
28:41Who's there?
28:42Amanda.
28:43Amanda who?
28:44Amanda Knox.
28:46Oh, my God!
28:50I have one joke
28:52and it's disgusting.
28:54Say it.
28:54Wait, what?
28:55What did Cinderella say
28:56when she got to the ball?
28:59Oh!
29:02That's the only one
29:03I have.
29:03I love it.
29:05Judges,
29:05I'm going to go
29:06to the kitchen
29:06and check in
29:07on the chefs, okay?
29:08Oh, man.
29:09Don't have any fun
29:10without us.
29:13We'll be good.
29:14Yeah, you too.
29:15Okay, get out there.
29:17Stop.
29:17I love you.
29:19It's a good egg.
29:22Hello, chefs!
29:23Hey, Jordan!
29:24How are we doing in here?
29:25Oh, I'm seeing
29:25some things I love.
29:27Shallots and citrus.
29:28What are you making?
29:29So I am going to do
29:30a seared halibut
29:32with a citrus per blanc sauce
29:34and some micro arugula
29:35with the idea
29:36of getting something
29:37caught in your teeth.
29:37Oh, I love that.
29:38Do you get things
29:39caught in your teeth often?
29:40I am,
29:41and I feel like
29:41it's really silly
29:42when you smile
29:42and you're like,
29:43yeah, I look like
29:43a garden's in there.
29:44That's fair.
29:45You're right.
29:45Okay.
29:46Okay.
29:47Hey!
29:47Is this a meatball?
29:48This is a meatball.
29:49When I think physical comedy,
29:50I go to Lucy and Ethel.
29:52I'm hoping you guys
29:54can act as my
29:55human conveyor belt.
29:56Of course.
29:57Yeah!
29:57Chocolate episode.
29:58But I love Lucy.
29:59Yeah!
30:00I love that.
30:01Okay.
30:01What's going on over here?
30:02It looks like a whole garden.
30:03I am literally doing
30:04a garden Mediterranean salad
30:06and that's,
30:07I'm kind of trying to go
30:08with a fresh take on that one.
30:09Delish!
30:10Going with some,
30:10you know,
30:11Japanese inspired flavors,
30:13but still trying to keep it
30:15very funky and colorful.
30:16A salad doesn't sound
30:17that funny to me.
30:19I'll be the last one laughing then.
30:21Sorry,
30:21I'm just saying
30:22you got balls over here.
30:23Don't worry,
30:24I got you, babe.
30:24We got stuff
30:25getting stuck in my teeth.
30:26I don't want to be
30:27the enemy here.
30:28Well,
30:29I mean,
30:29you know,
30:29the final plating
30:30when we finally
30:31come to that table.
30:32I think you'll be laughing.
30:33All right,
30:34okay.
30:35Well,
30:36I'll get out of here.
30:37I'm going to laugh myself
30:37right out of the kitchen.
30:39Chefs,
30:39great job.
30:40I'll see you soon.
30:41Bye.
30:43It is hilarious
30:45in there.
30:45Really?
30:46Yes.
30:47Can you tell us
30:47what's happening?
30:48Because I have no idea.
30:49Yes,
30:49so we have meatballs,
30:50we have all kinds
30:51of dishes that are
30:52going to get stuck
30:52in your teeth
30:53for comedic effect.
30:54And we also
30:55have a salad.
30:56It would be neat
30:57if the way
30:57they present the food,
30:58like if like
30:59they trip and fall
31:00and then like
31:00it falls on the table,
31:02but that's the way
31:02you present it.
31:03It's like
31:03it shows a face.
31:05Yeah.
31:05A clown's face.
31:06Yes.
31:11All right,
31:12chefs,
31:12you have 15 minutes left.
31:14I have to assume
31:15that Chef Obi
31:16is making a salad dressing.
31:18Don,
31:18how would you
31:18make a salad funny?
31:20I would put
31:21hot dogs in it.
31:22That's ridiculous.
31:26A wiener salad.
31:27Hot dogs are funny.
31:28Yes.
31:34How would you
31:35make a salad funny?
31:36Maybe I would
31:37make it like
31:37look like a salad,
31:39but I made it
31:39all out of meat.
31:40Right.
31:41The salad would be funny,
31:42but it would be
31:42a little green.
31:43Kendall,
31:56what do you think
31:56is the funny food
31:56you've eaten?
31:58A corndog.
31:59I love,
32:00I eat them every day.
32:01Oh,
32:02wait,
32:02what?
32:02I eat a corndog again.
32:04It's actually a conversation,
32:05pretty serious conversation
32:06we've been having
32:06in our house
32:07is that Kendall
32:08eats between one
32:09and six corndogs
32:10every single day.
32:11Wait,
32:11is this real?
32:11Yep,
32:12sometimes she'll have
32:12two for breakfast
32:13and then two for lunch
32:14and the difference
32:15is that for breakfast
32:16she says she can't
32:17have them with mustard
32:18and if she's eaten
32:19them after 11 a.m.,
32:20they have to have mustard.
32:21She hates doing dishes.
32:23How long has this
32:23been going on?
32:24A long time.
32:25Well,
32:26no,
32:26well I used to,
32:27just a problem
32:27when I go to a party
32:28because I'd go to a party
32:29and they'd have
32:29those mini corndogs,
32:30those are my favorites
32:31and I would eat like 50
32:32and Jordan would have
32:33to be like,
32:33you ate all of them
32:34like nobody else
32:34got to have them.
32:35But not every party
32:36even has those.
32:37Two more hours,
32:38chef.
32:38Two more hours.
32:39But then I had surgery
32:42and people started
32:44bringing me corndogs
32:45to be sweet.
32:47So I stocked
32:48my freezer up
32:48of corndogs
32:49and I've been doing
32:49them every day
32:50since my surgery.
32:50John,
32:51how would you make
32:51this funny?
32:58Couples counseling.
32:59Okay.
33:00All right,
33:00chefs,
33:00you have 10 minutes left.
33:06Do you think
33:07they should be
33:07being funny right now?
33:09They're losing points?
33:10Chefs,
33:11John is upset
33:12that you're not
33:12currently being funny now?
33:15Oh!
33:15Yeah,
33:16that's funny.
33:16That kind of stuff is funny.
33:17Yeah, yeah, yeah.
33:18Whoa, okay.
33:19Yeah, back out.
33:20She's doing the thriller dance.
33:21Cameras,
33:21can we be funnier too?
33:22Camera guys?
33:23Oh, okay,
33:24we're getting some fun out.
33:25Cameras, our cameras.
33:25I have to assume
33:26because the camera person
33:27is just doing
33:27a one-handed cartwheel.
33:29Yeah.
33:29Wow.
33:31Are those little
33:31bowls of goat cheese?
33:32They almost look like
33:33cocanchini.
33:33Do you think
33:34those meatballs
33:34are going to be ready?
33:35I would hope so.
33:36I don't want her
33:37to serve us raw meatballs.
33:39That's funny.
33:39Yeah.
33:40All right, chefs,
33:40we have five minutes left.
33:47John,
33:47do you have
33:48a dream physical comedy bit
33:50that you're, like,
33:51scared to do
33:52because maybe
33:53you'll hurt yourself
33:53but it's perfect
33:55in your mind?
33:56Pots and pans.
33:57I mean,
33:58I try to tell people
33:59that don't use
34:01sound effects
34:01of pots and pans
34:02falling, like,
34:03live in a theater.
34:04I think have pots and pans
34:05backstage
34:05that you crash into,
34:06it's always a better effect.
34:08I'm hearing from
34:08production that
34:09if you go backstage,
34:11we might be able
34:11to make something
34:12happen for you.
34:13Oh, my God.
34:18Oh, my God.
34:24John, you okay back there?
34:26I'm genuinely concerned.
34:27Oh, my God.
34:29No, no, no.
34:30Oh, no, no, no.
34:31Oh, no, no, no.
34:31Oh, no, no.
34:31Oh, no, no, no.
34:31Oh, no, no, no.
34:32Where are you going to climb?
34:33Oh, no, no, no.
34:34You're never going to stop.
34:36Whoa.
34:36John.
34:37John, are you okay?
34:38Yes.
34:39How do you feel?
34:40Good.
34:40John, we're over here.
34:43John.
34:44It's like, I am so amazed by you.
34:46Oh.
34:47Wow.
34:51Chefs, you have two minutes left.
34:58A lot of meatballs being prepared.
35:01What if we take the meatballs
35:02before we eat them go?
35:03Yeah.
35:05That was the happiest
35:06I've ever seen her.
35:08This is so funny.
35:10All right, chefs,
35:10you have one minute left.
35:16I'm seeing some really
35:17beautiful plating
35:18for things that are supposed
35:19to be laugh out loud funny.
35:20I know.
35:21This is too serious.
35:23Three seconds, chef.
35:24Chefs, you have 30 seconds left.
35:26Do not listen to John.
35:28Oh, my gosh.
35:29One gigantic bowl,
35:31clear bowl of nothing but meatballs.
35:33That's funny.
35:34Ten, nine,
35:36eight,
35:37seven,
35:39six,
35:40five,
35:41four,
35:42three,
35:43two,
35:44one.
35:45Hands down,
35:47knives up.
35:49Oh, I'm so sweaty right now.
35:53John, are you ready
35:53to go taste your dishes?
35:55I am.
35:55All right, let's go.
35:56Whoa!
36:01Gastronauts,
36:01your challenge
36:02was to create a dish
36:02using elements
36:03of physical comedy
36:04for John.
36:05Amanda,
36:05you're up first.
36:07Great.
36:09Oh.
36:10Okay.
36:11That's funny.
36:13Chef Amanda,
36:14what did you make for us
36:15and how are we supposed
36:15to eat it?
36:16So when I go
36:17physical comedy,
36:18immediately,
36:19I go to old school
36:21Lucy and Ethel
36:22with the conveyor belt
36:24and being stuffed everywhere.
36:27So I thought,
36:28what's funnier
36:29than a big old
36:30bowl of balls?
36:32Big old bowl of balls.
36:34So I made for you
36:35my favorite meatballs.
36:38I made you
36:38a homemade marinara sauce
36:39to dip your balls in.
36:41But my hope
36:42is that I can get you guys
36:44to act as my human
36:46conveyor belt
36:47and feed the balls
36:49to our comedian,
36:51in here.
36:51I see.
36:53Okay.
36:54So.
36:54But also take some
36:55for yourself.
36:56Faster.
36:57Keep going.
36:58Jordan, go.
36:59Jordan, go.
37:02Did we put it on ours?
37:03No, we put it on
37:04right now.
37:05Just go.
37:05Just keep going.
37:06Peter or John.
37:07Keep going.
37:08Peter or John.
37:08I'm going to turn this
37:09into a meatball eating
37:10concept.
37:10Okay.
37:10I know.
37:11Like.
37:13Keep going?
37:13Yes.
37:14Yes.
37:15He's putting on his shirt.
37:16John, great job.
37:19Yay.
37:20You did it.
37:20Big run.
37:21Applause for John.
37:22Oh, God.
37:23They're in his shirt.
37:25While John digests those,
37:26we'll try them
37:27and we can talk
37:27about the taste.
37:28Cameron,
37:29what do you think?
37:29I love the basil.
37:33You love the basil.
37:35I think they are
37:36incredibly tender.
37:37They are.
37:37They're spiced perfectly.
37:39They're salty
37:40but not too salty.
37:41I like that I'm seeing
37:42chunks of stuff in here.
37:43I don't know what it is
37:44but I like it.
37:44I love that there was
37:46a little bit of a sketch
37:48to go along with it
37:50and I love the presentation
37:51of you acting out,
37:52putting the basil on.
37:53I thought that was
37:54well thought out.
37:55Chef Amanda,
37:56wonderful job.
37:57Thank you so much.
37:59Chef Obi,
38:00you're up next.
38:00If I may.
38:01Oh, sure.
38:02Oh, you're going to present
38:03the salad on the mirror.
38:05Oh, what?
38:06Huh?
38:07Oh, my God.
38:08What is this?
38:08Oh, no.
38:11Oh, no.
38:13No.
38:16Top to your own salad, mate.
38:18Okay.
38:20Wow.
38:23Wow.
38:23That was quite a performance.
38:26Wow.
38:27All right.
38:28That was great.
38:29Soranj, what is this?
38:31I went Mediterranean.
38:32I wanted to play
38:33with the Mediterranean playmates.
38:36Okay.
38:36So the aim is to just,
38:38again,
38:38mash everything up together
38:40like it's on your mirror
38:41and enjoy the flavors.
38:43I would say get a piece
38:44of everything.
38:45And what was in the spray bottle?
38:47Made of balsam egg vinaigrette,
38:48basically.
38:49So mustard, balsam egg,
38:50a little bit of vinegar.
38:51Pure bleach.
38:53Wow.
38:54What do you think
38:54of the flavor, Kendall?
38:55Delicious.
38:57Come on.
38:57I think I need to try
38:58a little more of the dressing.
38:59Sean, can you pass it to me?
39:01Thank you so much.
39:02Oh, I think something silly
39:03is going to happen.
39:04Yes.
39:05There we go.
39:06I think this is really,
39:09really nice.
39:10What type of fish is this?
39:11That's chicken.
39:12Yeah, that's not fish.
39:14Well, I guess the joke's on me.
39:17I just need to affirm you
39:18that it tastes like chicken.
39:20It doesn't taste like fish.
39:21I don't know what.
39:22I thought it might have been tuna
39:23otherwise.
39:23Well, this was light
39:25and refreshing and delicious
39:26and very, very funny.
39:27Thank you so much, Chef Obi.
39:29Chef Jen, you're up next.
39:31So I've always find that, like,
39:33I'm that goofy person
39:34who will smile and laugh
39:35and there'll be something
39:36in my teeth.
39:36So my goal was that the sauce
39:38would be deep and red enough
39:39that it might stain your mouth
39:40a little bit.
39:41And then I put some microarugula
39:42and microgreens on top
39:43with the hopes that someone
39:45will get something
39:45stuck in their teeth.
39:47Sorry, what is the sauce?
39:48It's a citrus beurre blanc
39:50that has hibiscus powder in it.
39:52And then I put orange zest,
39:53lemon zest, lime zest.
39:55The sauce is phenomenal.
39:58Absolutely delicious.
40:00So rich and creamy
40:01but bright and citrusy.
40:03It's perfectly balanced.
40:07I will say,
40:07you're doing a bit
40:08where you hold it
40:08out the front of your mouth
40:09but you do have arugula
40:10in the sides of both your teeth.
40:12Yes, I'm seeing it in the backs.
40:14That's very fun.
40:15I think this dish is delicious.
40:16Kendall, what do you think
40:17of the flavor?
40:17So good.
40:18And there's so many layers to it.
40:19I love how,
40:20I keep saying the word bright
40:21but it is very bright
40:22and I feel like the fish
40:23is cooked so well.
40:25I love it.
40:25Yeah, the chicken is very delicate.
40:27It's not dry at all.
40:29Extraordinary.
40:31I will say,
40:31I feel like every time
40:32a microgreen is on a dish,
40:33I'm kind of like,
40:34this was really random.
40:35This did not feel random to me.
40:36John, I swear to God,
40:38I actually think
40:39I'm going to vomit.
40:41Like for you two,
40:42it might be fine
40:43but this close,
40:44it's not right.
40:45I'm having fun.
40:46It's just, it's not.
40:47John,
40:48look the other way, John.
40:50It's all worth it
40:51to gross you out like this.
40:52John, I want to know,
40:53does this dish
40:53give you physical comedy?
40:55It does.
40:55It's giving me laughs
40:57throughout the whole tasting
40:58and I'm enjoying it.
41:00The chicken is phenomenal.
41:01The jam is great.
41:04Jen, wonderful job.
41:05In fact, chefs,
41:06all of you did a brilliant job
41:08with this challenge.
41:08Thank you so much.
41:09Gastronauts,
41:15you did it
41:16but only one of you
41:17blasted out of this
41:18atmosphere of flavor
41:19and will take home
41:20an actual, literal,
41:21real-life piece
41:21of the moon.
41:22Our judges will now
41:24conspire amongst themselves
41:25to determine a winner
41:26and once you do,
41:27come whisper to my ear.
41:28Meatball just fell out
41:36of his shirt.
41:39Got it.
41:39Thank you so much, Sean.
41:41Can I get a drumroll, please?
41:43The winner of this episode
41:45of Gastronauts is...
41:51Chef Amanda!
41:54Amanda!
41:54You did such a wonderful job.
41:58How do you feel?
42:00I feel super excited.
42:01I just traded some balls
42:02for new balls.
42:03I'm so happy to hear that
42:04and I'm glad to hear
42:05you feel good
42:06because judges,
42:07do you feel judged?
42:09That's right, judges.
42:11Yes.
42:11The chefs will now
42:12conspire amongst themselves
42:13to determine the winner
42:15of the best and most fun
42:17challenge to cook.
42:19The person who wins
42:19that challenge
42:20will get an actual,
42:21literal, real-life piece
42:22of the sun.
42:24All right.
42:28Can I please
42:29get a drumroll?
42:31And the winner
42:32of the most fun
42:32and creative challenge
42:33is...
42:35Kendall!
42:35What?
42:36Again?
42:37Come on!
42:39Oh, my God!
42:39Good game, Kendall!
42:41Thank you!
42:42Kendall, you win this trophy!
42:44I know!
42:45I won last season, too!
42:46I know, and I promise
42:47I've had nothing to do
42:48with either of those.
42:49Yes!
42:49I love it!
42:50I love it!
42:50Thank you!
42:51All right.
42:51Wow.
42:52Thank you!
42:52This is a fantastic episode
42:54of Gastronauts.
42:55I want to say cheers
42:56to our champion
42:56and a hearty,
42:58all right, good job
42:59to the rest of you.
43:00Remember, home gastronauts,
43:01whether you're catering
43:02a comment or flipping
43:04a flapjack,
43:05boldly cook what
43:06no one's cooked before.
43:07Good night!
43:08Yay!
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