Gastronauts Season 2 Episode 4

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Transcript

00:00Tonight, three culinary professionals compete in cooking challenges prepared by your favorite comedy podcasters.

00:05We, the Asteroids, them, the Gastronauts!

00:15I'm your host, Jordan Myrick, and joining us in Mission Control tonight are Scott Aukerman.

00:20I might need to put another notch in my asteroid belt after this.

00:26Lauren Lapkus.

00:27Let's see if these chefs can bring home the beacon.

00:31And Paul F. Tompkins.

00:32Nothing is faster than the speed of light except the service of this place!

00:35Mission Control, are you ready to meet your Gastronauts?

00:38Yes!

00:39Please welcome Bita Mohajiri, chef and founder of Beats Eats Kitchen.

00:43She's cooked for celebs like Lenny Kravitz and Tyra Banks, so it's safe to say that we're the hottest people she's cooked for.

00:48Chef Bonotto, chef and co-owner of Embers and Ash.

00:51He left his professional kitchen to merge his love of barbecue with the outdoors and now with outer space as well.

00:56And Anthony Rodriguez, chef and culinary instructor.

01:00Growing up as a Navy kid, he found comfort in family meals.

01:03Well, chef, like we always say, when you're here, we're family.

01:07Gastronauts, your challenges today will take you through the cosmos of cooking.

01:10And if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.

01:16What?

01:17That's amazing.

01:17Gastronauts, your first challenge comes from Scott.

01:21I really enjoy doing word puzzles, but my wife hates it when I do them at the table.

01:27So my challenge to you is to make a dish that incorporates a puzzle that I can solve while I eat it.

01:34This is called a delicacy wrapped in an enigma.

01:39Gastronauts, you will be judged on taste, creativity, and if Will Schwartz would like this meal.

01:46You have 30 minutes starting now!

01:55How often do the chefs fall in love?

01:57You know, I don't know because we don't do much follow-up, so it could be 100% of the time.

02:01But how much do you see it happening?

02:03Most of the times, at least one judge will try to get with at least one chef.

02:06That makes sense.

02:07So if any of you are looking for new love today...

02:09Sure, why not?

02:10Yeah!

02:10This is a professional environment.

02:12My wife and I have a thing where...

02:13You can have sex with anyone you want.

02:15No, our marriage is closed unless one of us goes on a cooking show.

02:19What are you making, Chris?

02:20I am making...

02:22I'm making a meatloaf cupcake.

02:24With the frosting?

02:24The frosting's going to be the whipped potatoes.

02:27Oh, I love it.

02:28And I'm going to inject it with my gravy.

02:34Okay, we got some meat going.

02:35Is there any ingredient that you really hope someone uses in this challenge?

02:39I hope they apply heat to some of these ingredients.

02:41Okay.

02:42As to cook them, probably.

02:44Now, are they not wearing the big hats because you're not...

02:47Obviously, you would be concealing a rat.

02:49And where are the rats that are helping them?

02:51The rats are underneath them.

02:52I see, so it's a reverse ratatouille where they're pulling the leg.

02:54Exactly, yes.

02:55So they're on the shoulders of the rats.

02:56It's a tutor ratty.

02:57Yeah.

02:57It's a tutor ratty!

02:59My interest in puzzles is...

03:04I'd put it maybe at the beginner to intermediate.

03:06I love them.

03:07I'm not good at them, per se.

03:09I knew most of my brain time was going to be taken up with trying to figure out what to do.

03:13So I just decided to go very, very simple.

03:16We're going to do a really good Meyer lemon tart, a little Swiss meringue,

03:19and then a really good sugar cookie down on the bottom.

03:21I'm seeing raw tuna.

03:23I see it too!

03:24Scott, what kind of puzzles do you like to do?

03:26I do crossword puzzles.

03:28I do the wordle, the spelling bee.

03:32Why do you like them so much?

03:34I'm trying to stave off Alzheimer's.

03:38Chef Rodriguez, what are you stirring?

03:40This is lemon curd.

03:41Can I ask what is a curd?

03:43Hold on that.

03:43I'm going to go to the kitchen and find out, and then I'll bring that information back to you.

03:46Thank you very much.

03:47I need some intel on that.

03:48Just talk amongst yourselves while I'm gone.

03:49What has occurred?

03:50What has occurred?

03:51In all of human history, what has occurred?

03:54Hello, chefs!

03:55Hello!

03:56What are you making today?

03:57I am doing a Chinese five-spice sesame seared ahi tuna and a smashed cucumber salad,

04:02and then we have three different sauces.

04:03So one is black garlic balsamic.

04:05The other one is a yuzu aioli.

04:07And then we'll do an avocado cilantro crema.

04:10And you'll have to guess what the sauces are, and then also the words will be jumbled up,

04:14so they'll have to puzzle paste the letters and hope for the best.

04:19Do you guys know any riddles?

04:20Yes, what has four legs today, two legs tomorrow, and then three legs for the rest of your life.

04:28What crawls in the morning.

04:29Yeah, what crawls in the morning.

04:30What crawls in the morning.

04:31Sits at noon.

04:33Gets up at 12.15, falls down at 12.16, presses their life alert button at 12.17, and rides off in an ambulance at 12.30.

04:43A worm.

04:45Oh, you guys are really good at this.

04:46Yeah.

04:47Chepanotto!

04:48Hello, how are you?

04:48What's going on?

04:49How you doing?

04:50Look at this fun apron.

04:52What are we doing here today?

04:53So I got everything's cooking right now.

04:54I got potatoes going and a bear monte.

04:57I'm going to whip the potatoes up with a bear monte.

04:59Do you like puzzles and word games?

05:00I like fun brain teaser type stuff.

05:03I don't think I set out and read my little puzzle book.

05:06Sure, like a nerd.

05:07But it's fun, you know?

05:08I got to stay sharp mentally, you know?

05:10Yes, yeah.

05:10So try and enjoy it.

05:12The biggest reason why I wanted to book you on this show is because you used to work at the Beetlejuice restaurant.

05:17Yes, I was the corporate chef for that company for almost six years.

05:20People kind of call me the Beetlejuice of this show.

05:22Really?

05:23I love that.

05:23Yes.

05:24What did you do for Beetlejuice that you will also be doing for me?

05:27Anything you want.

05:28I mean, you know.

05:29And that's what I like to hear.

05:30Anything you want.

05:30Perfect answer.

05:32All right.

05:33Are you baking?

05:33I am baking.

05:34What are you baking?

05:35We're making sugar cookies.

05:36Very, very bold to bake in such a short period of time.

05:38It's an easy recipe.

05:40You know, there's only three or four things in here, so I'm not too worried about it.

05:43And what goes better underneath, like, some curd and some berries than just, like, a nice crispy tart or cookie?

05:49Lastly, I want to know, I heard that you have fun riddles or brain teasers for people.

05:54Sometimes.

05:55Okay, I want to take one back to the judges.

05:56Do you have a hard one I can take back to them?

05:59Fantastic.

06:00It's the Riddle of the Sphinx.

06:01Okay.

06:03Okay.

06:04I brought a riddle back.

06:05I brought a riddle back.

06:07It's from Chef Anthony.

06:08Okay.

06:09Chef Anthony.

06:09What walks on four legs in the morning?

06:13Did you already do this?

06:15Four legs in the morning.

06:16This is brand new.

06:17What is it?

06:17Okay, four legs in the morning, walks on two legs in the afternoon, and it walks on three legs at night.

06:25Can we say it at the same time?

06:27A guy with a huge dick.

06:31Chefs, you have 15 minutes left.

06:33Just waiting for things to cook.

06:35I can't cook it any faster.

06:37Everybody get your steps in today.

06:42Anthony is baking a tart, a cookie of sorts.

06:47He says it'll only take him 12 minutes to do.

06:49When I was in there, he was just starting to mix up the batter.

06:52Did you find out what a curd was?

06:54No, I forgot.

06:55I'm sorry.

06:56Am I doing a bad job on this episode?

06:57Am I doing a good job on this episode?

06:58Am I?

06:59So here I'm injecting the gravy inside the meatloaf.

07:05Chef Benojo wouldn't even tell me what he was making.

07:07He wants it to remain a riddle for all of us.

07:09Oh, wow.

07:10So we're supposed to guess what it is when we get it?

07:12Maybe.

07:13I'm sure I'll explain more when he delivers.

07:14But I know that there's a whipped potato.

07:17Yum.

07:17And that it's going to be very delicious.

07:20Great.

07:20Chef Bita is doing tuna with multiple different types of sauces.

07:25And I know the sauces play into the puzzle of it all.

07:28Okay.

07:28Oh, puzzle sauce.

07:31You guys ready to blast off with this brain teaser puzzle-making beast of a dish or what?

07:37I hope so.

07:38Chefs, you have five minutes left.

07:40You ever just cooked a perfect potato?

07:46What is Chef Anthony painting onto what appears to be a napkin?

07:51Anyone else freaking out?

07:52No, no.

07:53You're good, Chef.

07:53Are you okay?

07:55All right, Chefs.

07:56You have one minute left.

07:58It looks like cupcakes that Chef Benojo is doing, but he keeps saying mashed potatoes.

08:02Is the riddle, how is a cupcake like a mashed potato, Batman?

08:07Chef, can I help you with anything?

08:11Yes.

08:11What can I help you with?

08:12Oh, this is so sweet.

08:13Chef Benojo is helping Bita right now.

08:15Oh.

08:16That's really nice stuff.

08:17Helping each other.

08:20All right, you want to count them in from 10?

08:22Yeah.

08:22Sure.

08:22All right, Chefs.

08:23You have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

08:34Hands down, dishes down, hands up, also.

08:39I like it.

08:40Well done.

08:40Good job, Chef.

08:42All right, Scott, are you ready to try your dishes?

08:44I'm so excited.

08:45Okay, all right, everybody follow me.

08:46We're going to go to the dining pod.

08:49Gastronauts, your challenge was to create a puzzling dish for Scott.

08:52Let's see what you did.

08:53Bita, you're up first.

08:54So I have made a Chinese five-spice sesame-seared ahi tuna with a smashed cucumber salad.

09:00And then you have three different dipping sauces, but you are to, one, unscramble the

09:04letters to figure out the mystery word, and also guess what the three sauces are.

09:09Okay.

09:10Well, get to unscrambling, Scott.

09:12Yeah, it's your favorite thing to do.

09:13Okay, let's see.

09:14I see...

09:16Is there a C here?

09:17No.

09:18No.

09:18Okay, because it had all the elements of Scott.

09:20Can I give you a hint?

09:21Sure.

09:22You know?

09:22Yeah.

09:23I'll put what goes first.

09:26Okay.

09:28That's your first one.

09:32Groundhog.

09:33Gastronauts!

09:34Yeah!

09:35Woo!

09:36That's so fun!

09:38Okay, first of all, the tuna is perfectly cooked.

09:40I'll start by saying that.

09:42Green...

09:42The green sauce is dill?

09:45No.

09:45I don't know.

09:46I'm so sorry, no.

09:46Is it boogers?

09:48Could be.

09:49I'm getting some balsamic out of this.

09:51Close.

09:51Balsamic vinegar?

09:53Is that close?

09:53Getting warmer.

09:55Balsamic vinegar from the store?

09:57That's it!

09:57You got it!

09:58Okay, so the black sauce is a balsamic and black garlic.

10:03And then we have...

10:05The yellow one is a yuzu aioli.

10:08And then we've got a charred jalapeno and cilantro avocado cream.

10:13I think this is so fun.

10:15Also, I would say sauce is probably my favorite category of food.

10:18Yeah, I'm a selfie girl.

10:19Yeah, so having three different sauces, I think, is not only delicious, but really fun.

10:24I thought it was so delicious.

10:26And I liked the puzzle.

10:27I just loved it.

10:28This is a home run all the way around.

10:30Vita, what a wonderful job.

10:32Thank you so much.

10:33Great job!

10:34Chef Bonotto, what do you have for us?

10:37All right, so this is kind of more of like a brain buster, brain teaser.

10:40I'm giving you food that looks like something that it's not, okay?

10:44You got to figure out what it is.

10:45So I'm calling this a savory cupcake.

10:47So it looks like I'm eating a chocolate cupcake with vanilla frosting.

10:52Yes, I like that.

10:53I'm going to be surprised.

10:55Eat it.

10:55I mean, the idea is it should taste like a home-cooked meal that you all have probably had at least once in your life.

11:00Is it meatloaf?

11:01Meatloaf and mashed potatoes.

11:03Nailed it.

11:04It's so fun.

11:05Nailed it.

11:05It's yummy.

11:06It's delicious.

11:07It's really hitting the spot for me.

11:09It's really good.

11:10I injected the meatloaf with an awful gravy.

11:13So you gave this a hot beef injection.

11:15A hot beef injection.

11:17We've all had those.

11:18They're very big in Hollywood.

11:19I think it might be the best meatloaf I've ever had because I do think you think of meatloaf as being kind of like, oh, it's meatloaf.

11:25And this is really good.

11:26Thank you so much.

11:28Definitely giving me warm feelings of days gone by.

11:32It's not really much of a game, but it is, like, the presentation of it is beautiful.

11:38Chef Bonojo, thank you so much.

11:39Thank you so much.

11:40Anthony, you're up next.

11:42So I really thought about doing a lemon curd tart.

11:46And while I was putting everything together, I dropped it all and it landed on the sheets.

11:51And I had the order of how to make it and then I lost it.

11:55So your mission is to discover what ingredients to use and what order to stack it.

12:01And if you get it correct, I will set it on fire for you.

12:04Whoa!

12:06How cool!

12:07Hey!

12:08Wow.

12:08There's a clue next to me, which is this very hot iron.

12:11There is.

12:12So underneath your napkins, a little stack of napkins, there's a message on there.

12:16Maybe put it under some of the towels and then use the iron to reveal the message.

12:20Whoa, it's an invisible ink.

12:22Oh, wow.

12:23How fun.

12:24Yeah.

12:25And so give it a nice...

12:26Nice little heating.

12:27I've never done this in my life.

12:29I can tell.

12:31I was going to say.

12:32Am I doing it right?

12:33You're fantastic.

12:34The technique is amazing.

12:36That's going to be the most pressed napkin in the world.

12:38Okay, this is one D.

12:40Yeah.

12:40So D we have...

12:41Oh, so it's one D.

12:43So D.

12:43Okay, okay.

12:43So one is D.

12:44Oh, I...

12:45Hurry, put a cookie on your plate!

12:47I don't have a plate!

12:48We need two more plates!

12:49We only have 10 minutes of air!

12:53That's not a P, Lauren.

12:54That's not a P.

12:54That's an R!

12:56And this is R.

12:57That makes sense.

12:58You deserve it.

12:58Okay, got a little curd.

13:01Three P, four...

13:03Derp?

13:03Three P.

13:04So that would probably be this.

13:06Oh, berries!

13:06Okay!

13:07Yeah, so those are macerated berries, yeah.

13:09Some of these are red herrings.

13:10That is correct.

13:11So we're not eating the lemon or the orange?

13:12Not all of those ingredients are being used.

13:14My baby have berries!

13:15Okay.

13:15Baby needs berries.

13:16All right, okay.

13:17And if you've solved it, I get to finish it.

13:19Oh, great!

13:19Come on over!

13:20Start lighting them on fire!

13:21Yay!

13:22I'm going to go ahead and take this, and we're going to get this going, and we're just going

13:26to torch that marshmallow cream.

13:28Oh, wow!

13:29This is fun!

13:31What a reward!

13:32I love it.

13:33It's very tasty, and I really love...

13:35I love the puzzle.

13:37The puzzle was really fun and exciting.

13:38I thought it tastes delicious.

13:40I thought you really went ham on the puzzle situation.

13:44Anthony, I think you did a great job.

13:45Thank you so much.

13:45Thank you very much.

13:46Thank you, thank you.

13:46And chefs, you all did a wonderful job.

13:48Thank you so much.

13:49Get back to the kitchen so we can do the next round!

13:51Yes!

13:52Go, go, go, go!

13:54That was all really yummy.

13:55Oh!

13:56I'm going to kiss me.

14:00I thought that they did a very successful job with those puzzles.

14:02I agree!

14:03Yeah, it was really fun and tricky.

14:06I do think Anthony went the hardest.

14:09Ironically, I felt like Chef Binotto, who did the weakest at the puzzle, I enjoyed his food

14:13the most.

14:14What's more important to you, the challenge or the taste?

14:17I don't know that any of this is important to me.

14:19Well, with that, let's see if Lauren cares.

14:22We'll see what happens.

14:23Chefs, your next challenge comes from Lauren.

14:25I'm a busy mom of two, and I often find myself eating my kids' food.

14:29Make me an adult gourmet version of a kid's meal.

14:32Something that can go in the microwave and be heated up in mere seconds.

14:36This is Lunchable Dolt.

14:38What?

14:40Gastronauts, you'll be judged on taste, creativity, and microwaveability.

14:44You have 30 minutes, starting now!

14:53What they're essentially recreating today is a kid's cuisine.

14:57We're all familiar?

14:58Yes, I remember those commercials.

14:59No!

14:59No, what is it?

15:00Really?

15:00Yeah.

15:01I don't know what it is.

15:01A kid's cuisine is a frozen meal.

15:03The box is blue.

15:04There's a penguin on it.

15:05You've probably seen it at the store.

15:06Does it come in a tray like that?

15:07It comes in a tray like that, which they will be plating in today.

15:10So they'll be plating in a kid's cuisine tray with multiple different sections, and they

15:14will have to microwave the entire dish.

15:16Dessert, sides, entree, everything.

15:22I totally remember eating these kids' cuisine with a penguin on it, right?

15:27I super remember those as a kid.

15:29So this is definitely my recreation of the one that I always used to have with the chicken

15:34nuggets, the brownie.

15:36Pretty classic.

15:37Typically, the families that I work for, they always have children, and it's like,

15:41oh, make something fun for them out of this pancake.

15:44My parents would leave my brother and I alone as children, and we were allowed to then cook

15:49our own TV dinners with an oven, you know?

15:54Gen X was a generation without babysitters.

15:56It was just like, don't do anything wrong.

15:59Seems like it would be kind of fun.

16:00Oh, it was.

16:01Don't get me wrong.

16:02I had a great time.

16:02Yeah.

16:03I started my own business.

16:04What was your business as a kid again?

16:05I was selling insurance to local, it was extortion.

16:10It was a protection racket, it sounds like.

16:11All right, well, I'm going to head to the kitchen and see if the chefs need any insurance,

16:15and then I'll be back and let you know.

16:15Okay, great.

16:16Are you really going there, or are you just trying to get away from us?

16:19Oh my God, she hates us.

16:21Wow.

16:21Hello, chefs.

16:23Hello.

16:24Oh, okay.

16:24We're putting flour on meat?

16:27Cornstarts, yeah.

16:27We're making chicken nuggets.

16:28Any seasonings?

16:29Yes, so we've got onion powder, garlic powder, a little paprika, and mustard.

16:33Delicious, okay, and are you going to serve them with a dipping sauce?

16:36Dipping sauce, hot honey.

16:38I want to know, do you eat food out of the microwave at home a lot?

16:40All the time.

16:41Do you think the microwave is a good chef's tool?

16:42I do.

16:43I love it.

16:43Okay, I agree with you.

16:44All right, I'm seeing meat over here.

16:46Chef Vinodo, what do you got going on over here?

16:48So, as a kid, I remember the kid's cuisine, you know, the little penguin on there, right?

16:53Yeah, of course, I was obsessed.

16:54I remember the one with the nuggets and the brownie and the mac and cheese.

16:59I'm doing a street corn elote, so that's my play on the corn.

17:02Delicious.

17:02Doing a truffle mac and cheese, and I got a fudge brownie.

17:07I'm going to do a ginger caramel sauce for you.

17:09Okay, Chef Vinodo, thank you so much.

17:10That's good to know.

17:11Thank you, sir.

17:11Anthony, what are we working with over here?

17:13We're making a cake batter.

17:15Yum, what kind of cake?

17:16From scratch?

17:17Yes, from scratch.

17:17You're not using a box mix?

17:18No, not at all.

17:18Is that to shade your other competitors?

17:20100%.

17:21Okay, I love that.

17:22Go big or go home.

17:24Yes, so fish tacos.

17:25I love fish tacos, and I remember kids' cuisines having fish sticks.

17:28Fish sticks, yes.

17:29I do want to know.

17:30A lot of people have big feelings about fish in the microwave.

17:32You know what?

17:33If it's a kid cuisine and we're making it a little nicer, it's going to be fantastic.

17:36Okay, Chefs.

17:37Well, everything smells and looks great.

17:39I'm clearly in the way, so I'm going to head out, okay?

17:41See you later.

17:42Bye.

17:43Bye.

17:44I think my favorite meal when I was a kid is we would go to Spago and get caviar.

17:51Okay.

17:51Yeah, that's very sweet.

17:53It was almost every night.

17:53Okay, judges.

17:54Oh, jeez.

17:55We weren't doing anything.

17:57All right.

17:57We weren't talking about you.

17:59Were you?

17:59No.

18:00No.

18:01I have a question for all of y'all.

18:02Please.

18:03How do we feel about fish in the microwave?

18:06Nasty, nasty boys.

18:09Nasty, nasty boys is the response to this microwave?

18:11Yeah, I think that's actually really gross, and I hope it's not happening right now.

18:14Fish sticks are fine.

18:15I remember I had a day job as a telemarketer, which was one of the bleakest periods of my

18:21life, and I was in the break room, but I remember I was heating something up in a microwave,

18:26and an older gentleman, who was one of my colleagues, said, you shouldn't do that, you

18:33shouldn't do that, because it keeps cooking inside of you.

18:35And I've never stopped thinking about it.

18:39Chef, you have 15 minutes left.

18:41With the Japanese karage-style fried chicken, usually you're using rice flour, which allows

18:47it to be a lot more flaky, lighter, crispy.

18:52Also, instead of like cornstarch, you can use potato starch, katakuriko.

18:57So yeah, just a little bit difference in the ingredients.

18:59I am just going to cook some tasty broccoli, because I feel like broccoli has such a bad

19:05rep to it.

19:06It's like known as like the, you know, the thing that nobody wants to eat, but really

19:09it's so good.

19:12Two different chefs are doing preparations of elote as their corn element of their kid

19:17cuisine.

19:18I don't know what that is.

19:18Oh, I love that.

19:19It is a Mexican corn dish where you take corn, you fire roast it, you can slather it with

19:23some butter, some mayonnaise, some cheese, chili powder.

19:26Well, I've seen it written down, but I've never heard it out loud before.

19:29Chef, about how long you got in that fryer?

19:31Do you need the fryer, too?

19:32Yeah, buddy.

19:33Two minutes at the most, at the most, at the most.

19:35Apparently, every single one of the chefs needs the deep fryer.

19:39There's only one?

19:39There's only one deep fryer.

19:41So they're not fighting, per se, but things are getting tense in the kitchen.

19:44This is where it gets Lord of the Flies.

19:44We're going to get a long jam.

19:46Chef, you have 10 minutes left.

19:48Chef, can I get in somehow?

19:51Yes.

19:51Only if it's cooked, if it's raw.

19:52Yeah, let me check.

19:54But I want to, the idea is coming back.

19:56Yeah, they're good.

19:56I want to come back at the very end, if that's okay, when you guys are done.

19:59Yeah, you guys are.

20:00Thanks, Chef.

20:01Well, what's that being chopped in the upper right?

20:03Jalapeno.

20:04Uh-oh, I'm worried about that.

20:05Why?

20:06Well, sometimes things are too spicy for me.

20:07Too spicy.

20:08It seems like they're making everything spicy these days.

20:11Oh, this is a good bit.

20:12This is a good bit, too.

20:12I like spice.

20:13Okay, so, okay, these days, everything's spicy these days.

20:17Especially when it comes to our politics.

20:19People up in Washington are just like, there's...

20:24Up in Washington.

20:25Where are we?

20:27Right?

20:28I'm seeing a tiny bag being sprinkled into a bowl with Kewpie mayo.

20:32What's in that bag?

20:33What's in Chef Anthony's tiny little bag?

20:35Also, what's Kewpie mayo?

20:36Kewpie mayo is a Japanese-style mayonnaise that's a little bit richer, a little bit sweeter.

20:39I've realized I don't know a lot of food words.

20:42Okay.

20:43When I was trying to guess the sauce and I said, I'm getting a balsamic, and Chef Bita

20:47was like, very close.

20:50And then the other thing that I was missing was black garlic?

20:53Yes.

20:53I didn't know that was a thing.

20:55Yeah, it's a type of garlic that almost has a balsamic-like flavor.

20:58Then why would you blend them together?

21:01Okay, gastronauts, you have five minutes.

21:04Ooh.

21:09Let's bring in those microwaves.

21:13All right, so they're flying the microwaves in, and soon they will be microwaving their

21:22lunch adultables.

21:24I think we changed it to adult cuisine.

21:26Adult cuisine.

21:27Actually, kid cuisine?

21:29More like adult cuisine.

21:30Oh.

21:32Carmel, baby.

21:34Oh my God, you guys, my Rice Krispie is not crispy.

21:40Chef Anthony's eating something.

21:42I think that's cheating when you're a chef.

21:43Okay, tell him.

21:44So when I watch, I think that anytime I see a cooking competition show, it's like you're

21:49getting the answers before a test.

21:51That's actually maybe the hottest food take I've ever heard in my life.

21:54I don't like the idea of, like, I'm about to eat something and a chef has stuck their

21:59dirty fingers into it.

22:00Now, why do you think they have dirty fingers?

22:02I see that, though, on other competition shows where they're just like, okay, this is good,

22:08this is good, and then they're waving it over the pot.

22:10Oh, are you watching No Utensils?

22:12Yes.

22:12Yeah, that show's wild.

22:15One deep fryer.

22:17That's the clincher to this challenge.

22:22Chefs, you have one minute left.

22:24Chefs, finish up those dishes because time is nearly out.

22:27I see a nugget.

22:28I see Bita's doing a homemade nugget.

22:30I'm very interested in that.

22:31I think it's playing it safe a little bit, having a fried, breaded thing, but just saying

22:37it is making me hungry.

22:38You're excited to eat it.

22:39Yeah.

22:40Scott, I don't want to disappoint you.

22:41They're all tasting their food.

22:42Everybody's eating it.

22:43Oh, cheaters.

22:44Okay, do you want to count them in from 10?

22:46Yeah.

22:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.

22:57Hands up, microwave doors closed.

23:00Let's have a meal.

23:02Hey.

23:03Good job.

23:05Good job.

23:05Let's go.

23:08Let's go.

23:10All right, Lauren, are you ready to try your adult kid cuisine?

23:14I'm really excited.

23:15Okay, let's go.

23:16Let's all go.

23:17Gastronauts, your challenge was to create an adult-pleasing kid's meal fit for the microwave.

23:22Let's see what you did.

23:23Anthony, you're up first.

23:24So what we did was a fish taco with some pickled jalapeno and carrot on top with some cotija cheese.

23:30Those are esquites, which is roasted corn.

23:33You've got some cheese, mayonnaise, cayenne, chili powder.

23:36And then I have a brown butter and vanilla siphon cake.

23:40That cake was made in the microwave.

23:42It's very light, very fluffy, and then a tres leches sauce pour over top.

23:46You've always got, like, a cake and something to put on top.

23:49Is there Mexican oregano in the elote?

23:51Yes, there is.

23:51Really nice touch.

23:52Oh, fantastic.

23:53I can taste it.

23:53I think that's so delicious, but it's also an ingredient.

23:56Really easy to go overboard with it.

23:58I think it's delicious.

23:59Also, I think this fish tastes great in the microwave.

24:02I'm shocked.

24:03I'm very shocked as well.

24:04If there was a microwave that was big enough for a human to step in, would you be tempted to go inside?

24:10I would just want to see it for, like, 10, maybe 15 seconds, and then...

24:13It couldn't be that bad, right?

24:15Probably not.

24:15No, yeah.

24:16The fish taco...

24:17I'm not a fish taco person, but I did eat it, and it is good.

24:21Oh, okay.

24:21And the corn is really delicious.

24:24I love elote, and the cake was really spongy.

24:27I'm really surprised that was made in the microwave.

24:29I'm also not a fish taco guy.

24:32I thought it was delicious.

24:33And it made me feel immediately nostalgic, slash, like I was in the hospital.

24:39Every element of it is really, really good.

24:40I think there could have been something on the fish taco to make it, like, a little more moist or seasoned,

24:45just because it is going in the microwave.

24:47But overall, I would buy this frozen meal.

24:49I thought it was really tasty.

24:50Thank you very much.

24:51Yeah, Chef Anthony, thank you so much.

24:55Chef Bita, what do you have for us?

24:57So today, I have made for you guys a chicken nugget with real chicken, hot honey sauce on the side,

25:03some garlic broccoli, and an adult Rice Krispie.

25:06So the Rice Krispie treat has ruffled chips and rosemary in there, so it's almost like a savory, sweet, salty...

25:13That's so fun.

25:14So your variation on a chicken nugget is to use real chicken?

25:17Yes.

25:18That's so interesting.

25:19I think it tastes so good.

25:20It almost tastes like dumpling filling.

25:22Nice.

25:22Like if you were to get a really good potsticker, gyoza, something like that, because that dark meat is so rich and delicious.

25:28Also, broccoli, perfectly cooked, perfectly seasoned.

25:32I think it all tastes really good.

25:34This is another one that I would buy this.

25:36I would eat this every day.

25:37Oh.

25:38Lauren, does this accomplish your challenge?

25:39Oh, hell yeah.

25:40Yeah, and I think my daughter might come close to this one.

25:42Absolutely delicious.

25:43Thank you so much, Chefita.

25:45You're welcome.

25:45Chef Bonotto, you're up next.

25:47Hi, friends.

25:48Sucking up to us already.

25:49So, as a kid, I remember the classic kid cuisine with the nuggets, the brownie, the corn, the match.

25:57So, what I did for the nuggets, it's karage style, Japanese style fried chicken with a little togarashi spice on there.

26:04The mac and cheese is a three cheese blend.

26:06There's truffle in there.

26:07The brownie has a ginger caramel and smoked salt on it.

26:13And then there's a street corn elote.

26:15I think you said these have togarashi on them?

26:17Yes.

26:17I think it's a great move.

26:19It's fun.

26:19It's spicy.

26:20It looks cute.

26:21I love it.

26:22Oh, wow.

26:22These have so much more flavor than I expected.

26:24I'm from Detroit, so we know how to fry some chicken back home, you know?

26:27I didn't realize that was a stereotype of Detroit people.

26:30Oh, yeah, 100%.

26:30I really love the strong chipotle flavor in your elote.

26:35I think it's nice and spicy.

26:37It wakes you up.

26:38And it is, like, exactly what I think of with the classic kid's meal.

26:41I think this one looks the most like a kid's cuisine, but it's so elevated, which is really

26:47fun and exciting.

26:47And that ginger sauce on the brownie is, like, I mean, the brownie is so delicious and dense.

26:52This was wonderful.

26:53And the brownie, that's the dessert that I most associate with these.

26:57And so it's great to have a take on those.

27:00Lauren, how do you feel about the whole tasting?

27:03The whole thing was so fun.

27:04This is, like, my dream come true.

27:06Thank you so much, chefs.

27:07You all did a wonderful job.

27:08Now get back to the kitchen, because you have one more round.

27:10I'm really impressed with that children's cuisine.

27:17Yeah, pretty incredible.

27:18It was delicious.

27:19Do we have any frontrunners so far where we're like, this is the person in my mind that I

27:22think might take this thing home?

27:23I have a frontrunner in terms of flavor.

27:26Tell me.

27:27Which is Chef Binotto.

27:28But ironically, he was the worst in the puzzle.

27:31So I don't know whether to disqualify him.

27:33I have a frontrunner.

27:35And the name goes Chef Bita.

27:38That's actually what I was going to say as well.

27:40But I thought that Chef Anthony did an amazing job with the first challenge having to weave in a puzzle.

27:47It sounds like it's kind of a three-way tie, and we're going to put a lot of our eggs in the basket of this last challenge.

27:53Paul, are you ready to explain your challenge?

27:55I am.

27:56Gastronauts, your challenge comes from Paul.

27:59Chefs, let me set the scene for you.

28:02A summer night at the hour the lightning bugs come out.

28:07That is the challenge.

28:10This is a summer night at the hour when the lightning bugs come out.

28:16There you have it, Gastronauts.

28:18Your challenge is to do what Paul just said.

28:21I don't understand it, so please don't ask me any follow-up questions.

28:25You will be judged on taste, presentation, and summer nightness.

28:29You have 30 minutes starting now!

28:32Okay.

28:34All right, so question.

28:35Fireflies or lightning bugs?

28:36What?

28:36Aren't they the same?

28:37What do you call them, fireflies or lightning bugs?

28:39Oh.

28:39It depends where in the country you're at, Chef.

28:41That's what I'm saying, you guys.

28:42If you're down south.

28:44And them, they're lightning bugs.

28:45That's so beautiful and poetic.

28:49What does that mean to you?

28:50What flavors do you expect?

28:51I don't know, because I'm not a fucking chef.

28:53You know when you would catch lightning bugs as a kid, and maybe not everyone relates to this, but maybe you do?

28:57We sometimes would squish them, okay?

29:00I'm picturing a sort of smushed neon color.

29:02Oh, wow.

29:03You know how, like, cool restaurants still put, like, a sort of, like, design on your plate?

29:07Yeah, I know, but...

29:08You don't like that?

29:09I don't want...

29:10That's not the aspect that I want evoked.

29:12You don't want a bug's ass on your plate?

29:15Yeah.

29:15Hold on, I understand that.

29:16You're doing it, Peter.

29:20You're doing it.

29:21I see some brown sugar being sprinkled into a bowl.

29:23I see more corn being grilled.

29:25I'll never be mad at that.

29:26Feels like summer flavors.

29:28I think I'm imagining something light, but kind of comforting, which, if you're eating a meal around this time, it's probably right before dinner, right?

29:35You're playing outside, you kill all those bugs like Lauren did, and then you go inside to your parents.

29:39Now, Paul, you did play a bug on a different dropout show.

29:42As a matter of fact, I did, Jordan. I played David Hoyle Jr., A Midnight Louse, on Very Important People, hosted by Vic Micalis.

29:51Did that inspire this challenge?

29:52Yes, because people were saying it was the best episode that's ever been done, and I said, well, I want to honor that.

29:57Of anything, yeah.

29:58Wow.

29:58Yeah, beat the Cheers finale.

30:00Wow.

30:01That's my favorite TV show ever. I watched that over and over again.

30:04I'm going to go to the kitchen. I'm going to talk to the chefs about what they thought of Paul in the Cheers finale, okay?

30:08Okay, and we're definitely not going to talk about you when you're gone.

30:12Hello, chef.

30:13Hello.

30:14How's it going?

30:15Good, how are you doing?

30:16Oh, we're seeing one of my favorite ingredients, scallop.

30:18Oh, and tonic water. Is that because tonic water can glow in the dark?

30:21It does.

30:22Okay, I'm getting the bugs at night.

30:23What are we doing here? I see scallops. I see a beautiful brunoise happening on these cucumbers.

30:27I am doing a seared scallop with, like, a cucumber pomegranate relish.

30:32I think this feels really light and bright and fresh and summery.

30:35Summery.

30:35And that is something that we were saying, this kind of evokes that feeling.

30:38Awesome. I love it.

30:39All right, hello.

30:40Hi.

30:41How's it going over here?

30:42Fantastic.

30:43Is that graham cracker?

30:44Yes, ma'am.

30:45Is this chocolate?

30:45Yes, ma'am.

30:46Is it a pie?

30:47We're doing a play on a s'mores.

30:48Okay.

30:49So I'm going to do a brown butter graham cracker combo.

30:51Yum.

30:51I just whipped up our Nutella chocolate mousse.

30:54Oh, yum.

30:55And I'm going to, next step, I'm going to make some marshmallow fluff.

30:59And, you know, it's simple, but like an elevated play on s'mores.

31:02Do you have any lightning bug experience?

31:03You know, I'm from the Midwest and I do a lot of outdoor camping and things like that.

31:09So when I heard that, that's what I thought of.

31:11I thought of sitting around a campfire with some friends, you know, cooking some s'mores when the lightning bugs come up.

31:17I love that.

31:17That's delicious.

31:18Okay, thank you so much.

31:19I'm so excited.

31:21Paul, this is such a generic challenge.

31:23It's a generic challenge?

31:24It could go in so many different directions.

31:26Is that a better way to say it?

31:27If you buy generic soda pop at the store, it doesn't go in so many different directions.

31:32I could only afford generic soda pop.

31:34Oh my God, I'm so sorry, President Select.

31:36But Paul, is there something that you would be disappointed by if it were to be put on a plate?

31:40I don't think so.

31:41I think this is, as we like to say, much like pornography, I'll know it when I taste it.

31:45And you taste it all the time.

31:48All right, this is peach.

31:50This is peach.

31:51Very, like, end of spring, early summer kind of vibe, you know?

31:54I think this challenge feels very romantic to me in a weird way.

31:58It's a very romantic idea, isn't it?

31:59Yes.

32:00What do you think is the most romantic thing you can cook?

32:04Oysters.

32:05Oysters?

32:05Oysters, absolutely.

32:06And you're cooking them or you're leaving them raw?

32:07So raw oysters are fantastic, but if you've ever done, like, a grilled oyster with lemon and some hot sauce to make it spicy.

32:13Okay, I haven't, but I would love to.

32:15All right.

32:15Well, we'll talk later.

32:16Okay, we'll talk later.

32:17You're right.

32:17Okay, he's sending me away.

32:19Okay, we'll talk later.

32:20All right, thank you so much, everybody.

32:22Okay, bye.

32:23Bye.

32:25This is a good bit that will not offend anyone.

32:28No, people are going to love it when they see it on the cutting room floor.

32:32Oh, my God.

32:33Jesus Christ.

32:37Gastronauts, you have 10 minutes left.

32:39Paul, do you have something in your mind that you hope or initially envisioned as being part of this challenge?

32:53I think a chef has the soul of a poet, and I think that they are going to understand what I'm talking about.

33:02I disagree.

33:03I think chefs don't have souls.

33:05Wow.

33:05I think they're soulless demons.

33:07Okay.

33:07And they will reside in hell after we're all gone.

33:10You're very religious.

33:12Yeah, you think most things are demons.

33:13Mm-hmm.

33:14Mm-hmm.

33:14So, did anyone here, like, used to catch lightning bugs as a kid, or...?

33:24Wasn't that the sign of being a serial killer?

33:25I don't know, man.

33:26That's great.

33:28Uh...

33:28Yeah, yeah, I used to.

33:30Like, in the backyard, it'd be fun.

33:31You'd try to catch them.

33:33Put them in jars.

33:34Yep, yep, yep, yep.

33:35Then you have a little lantern for yourself.

33:38Would you ever want to compete on this show and someone else host it?

33:41No.

33:45Put those glasses back on.

33:47I am getting in my ear that they are wanting you to, like, try out and audition to this show.

33:51Like, if you were to audition for this show, what would your audition look like?

33:53Okay, Gastronauts, you have five minutes remaining.

33:56Did you press the button?

33:57Oh, shit.

33:58Yeah.

33:59Not so easy.

34:00Okay, and then you broke the desk.

34:01All right, Gastronauts, you have five minutes remaining.

34:04Again?

34:04What?

34:05He did the exact same thing.

34:07I'm doing what you said.

34:08How about you introduce yourself?

34:09Just take it and throw it away.

34:09Can I audition now?

34:10I start back there.

34:11All right.

34:13Do you start, like, here at this thing?

34:14Yep, and then you're just going to make your way to your seat.

34:16Okay.

34:17Now I'm going to do it like I'm talking to somebody over here, but then I get interrupted.

34:20Okay.

34:21Ha, ha, ha, ha.

34:24To niggit.

34:27Three culinary professionals compete in cooking challenges prepared by your favorite comedy putcasters.

34:35We, that's the rooids.

34:38Damn.

34:39The Gastronauts.

34:40The Gastronauts.

34:47Chefs, you have one minute left.

34:48Chefs, you have one more left.

34:49Chefs, you have one minute left.

34:53Do you think the viewers like us?

34:55Oh, yeah.

34:57I think the feedback on this episode is going to be that I was too mean to you guys.

35:00Oh, really?

35:00Yeah, I think.

35:01Are you usually nicer?

35:02No.

35:02Okay.

35:04That's just the feedback you get constantly?

35:06Yeah.

35:06Okay.

35:11Chefs, you have 30 seconds left.

35:13Okay, so I'm seeing a liquid being smeared onto a plate.

35:16This s'more does look very elevated.

35:19I mean, it's literally elevated.

35:20It's on top of a thing.

35:21Oh, okay.

35:22The blowtorch is out and they only have 10 seconds left.

35:23Do you want to count them in with me?

35:24Yeah, here we go.

35:25All right.

35:2510, 9, 8, 7, 6, 5, 4, 3, 2, 1.

35:39Hands down.

35:39Blowtorch is off.

35:41Paul, are you ready to get into the ambiance of your chest?

35:44Yeah, man.

35:44All right, let's go.

35:45Come on.

35:49Gastronauts, your challenge was to create a dish based on a regional insect and a certain

35:53time of day.

35:54Let's cue the lights.

35:56Oh, yeah.

35:59All right, Chef Bonotto, what do you have for us?

36:01So what I have for you guys tonight is my take on s'mores.

36:05There is a little campfire essence.

36:07So there is a brown butter graham cracker crumble, then a Nutella chocolate mousse, and some

36:13homemade marshmallow fluff that I toasted for you guys.

36:16Smoky campfire essence from the smoke underneath.

36:19Now, Scott, I'm curious.

36:20You were not impressed by this plating.

36:22You were not impressed by the plating initially before all the stuff was put in it.

36:26Don't put words in my mouth.

36:27Scott, I remember you were being really, really, really rude.

36:31You said whoever made this should go to the electric chair.

36:33Is that correct?

36:34I wondered why it was being plated this way, and now I see the answer.

36:38My only note is that the Nutella is a very strong flavor, so I feel like I lose the flavor

36:46of the brown butter and the marshmallow a little bit, but that's, like, a picky technical

36:50note.

36:50I think the dish is absolutely delicious, and the plating is beautiful.

36:53Yeah, it looks so cool.

36:54The plating was so cute.

36:55And I like that the graham is all crumbly.

36:57It's very fun to eat.

36:59I would say it doesn't taste really like a s'more to me for whatever reason.

37:03Maybe there's not enough of the crumble, or maybe I wanted it to be a little more substantial.

37:09It still evokes the s'more to me.

37:11I know what Scott's talking about, but texture-wise, crumbly cracker, the Nutella, and the fluff,

37:19I think they all work together really well, and it's absolutely lovely.

37:23I mean, I think this dish was just truly delicious.

37:25Chef Minotto, thank you so much.

37:26Thank you so much, guys.

37:27Chef Anthony, you're up next.

37:29So what I made was grilled scallops that I marinated with some citrus, honey, and a

37:34little bit of sriracha.

37:36On the bottom of the plate is a roasted corn and carrot puree, and then some microgreens

37:41with some flowers, and you have some little pieces of jillet on the top of the plate that

37:47are a citrus jillet, kind of meant to mimic seeing fireflies in the sky.

37:51Now, when you say microgreens, do you mean small greens?

37:54I do, actually.

37:54It's very scientific.

37:56They were specific when they named it.

37:57The jillet is a really interesting texture.

37:59Yes.

38:00It sure does.

38:01Is jillet a fun way to say jelly?

38:04It's 100% a fun way to say it, yep.

38:06When I first saw it, I thought it was beautiful.

38:09Then I heard it was jillet, and I was like, I don't want to eat that.

38:12Yeah.

38:12But I really like the citrusy flavor of it.

38:14I think it's nice and bright.

38:15Yeah, it's very, has a nice, like, fresh pop to it.

38:19This is really doing it for me.

38:21The combo of the scallops and the jillet and these microscopic greens is really giving me

38:29a summertime taste.

38:31Tell me if I'm crazy.

38:32This is giving me more lunch, though, not dusk.

38:37I would eat this up to probably 5.30 p.m.

38:40Okay.

38:40I would eat this as the sun sets.

38:42It's giving me dusk.

38:43Okay, so then I am wrong.

38:46Yeah.

38:46All right.

38:47Well, this was absolutely delicious.

38:48Chef Anthony, thank you so much.

38:50Thank you very much.

38:52Chef Pito, what did you make for us, and what is the interactive element I've heard about?

38:56So I have made for you guys some seared scallops with miso butter underneath.

39:01A little bit of fried golden rice paper is kind of like your summer blanket.

39:04So you're going to take the blanket off and give it a spray with what's in the spray bottle.

39:09And then we have a cucumber, pomegranate, and green apple relish underneath.

39:13If we can get a blacklight going, you can spray it now.

39:16Oh!

39:17Oh!

39:17Okay, I see.

39:18I see.

39:19Spray the top of this.

39:20Spray the top.

39:20Oh!

39:22Wow!

39:23Oh!

39:24Cute!

39:24That's cool.

39:26And what is giving this effect?

39:27The spray bottle has a tonic water in there, and the tonic water actually glows in UV light.

39:33Mmm.

39:34I think that's delicious.

39:36It's so fresh.

39:38The miso butter with the yuzu in it, it really needs that citrus because it just livens up the whole dish.

39:43It brightens the vegetables, but it also cuts through that kind of fatty richness of the scallop and the miso butter.

39:48I think it's absolutely delicious.

39:49It's wonderful.

39:50The relish is also a little bit crunchy.

39:52Yeah, it's cucumber, green apple, and pomegranate.

39:54It really evokes summer to me.

39:57The presentation was incredible and fun, and it really does strike a mood for me that is really lovely.

40:08Can I say that her touch with the glowing light reminds me of my suggestion of what should appear on the plate at the beginning?

40:16You all acted like I was so crazy.

40:17She was talking about when she used to kill fireflies.

40:20Yeah.

40:21That's why we didn't want to bring it back up.

40:22And the ooze of it?

40:22Yeah.

40:23Why is it that big of a deal?

40:24It's horrible to think about.

40:25Oh, my God.

40:26Well, I thought it was pretty.

40:27All they want to do is light up the night.

40:31Well, Chef Bita, thank you so much.

40:32And thank you to all of our chefs.

40:33This was so, so delicious.

40:35Good job.

40:36So fun.

40:36It was so good.

40:38Gastronauts, you've made it.

40:40But only one of you can soar as today's culinary comet and take home an actual, literal, real-life piece of the moon.

40:46The judges will now conspire together to determine a winner, and then whoever you choose, you'll come whisper to my ear, okay?

40:51Yeah.

40:51Can we say confer instead of conspire?

40:53No, it's evil what you're doing.

41:04Thank you so much.

41:05Yeah, man.

41:06All right, can I get a drum roll, please?

41:08All right, and the winner of today's episode of Gastronauts is...

41:16Bita!

41:21Good job, Chef Bita.

41:22You did an incredible job.

41:24How do you feel?

41:25I feel great.

41:25This is lovely.

41:26I'm so glad you like your trophy.

41:28I love it.

41:29And congrats on your win, judges.

41:30Yes!

41:32Did you know that you've been being judged this entire time?

41:34No.

41:35That's right.

41:36The chefs have conspired together to determine which judge had the most fun and creative challenge to prepare.

41:44So, chefs, please conspire together for a moment to determine who is the winner of this, and that person will take home an actual, literal, real-life piece of the sun.

41:52All right.

41:53Can I get a drum roll from the chefs, please?

41:54And the winner today is...

41:58Lauren!

42:00Lauren, come on!

42:01Let's get a trophy!

42:02I'm so excited.

42:03How does it feel to be a winner, Lauren?

42:05It feels absolutely incredible.

42:06Thank you so much.

42:07There you go.

42:08Wow.

42:09Wow.

42:10Seriously, I'm here.

42:11Incredible.

42:11Well, congrats to our champion, and a big bang of applause to everyone involved today.

42:17And remember, home gastronauts, whether you are gliding through the galaxy of edible goodness or just grating cheese on top of a bowl of chili, boldly cook what no one's cooked before.

42:26Good night!

42:27Yay!

42:28Yay!

42:29Yay!

42:30Yay!

42:31Yay!

42:32Yay!

42:33Yay!

42:35Yay!

42:37Yay!

42:39Yay!

42:40Yay!

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