Gastronauts Season 2 Episode 5

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Transcript

00:00Tonight, three professional chefs compete in cooking challenges concocted by comedians who can barely cook themselves dinner.

00:06We, the Asteroids, them, the Gastronauts!

00:16I'm your host, Jordan Myrick, and joining us in Mission Control tonight are Persephone Jade Valentine.

00:21This meal's gonna go right to my asteroid.

00:24Erica Ishii.

00:25Did you hear that? My Quan tummy is rumbling.

00:28And Becca Scott.

00:30We didn't go to the moon because it was easy. We went because it was over easy.

00:36Mission Control, are you ready to meet your Gastronauts?

00:38Yeah!

00:39Please welcome Jen De La Vega, a caterer and cookbook author who built a unique culinary practice mashing up experimental and visual art with food.

00:48Today, we'll be mashing her food into our mouths.

00:50Shia Beth Evans, chef-owner of The Cookery and master of big American flavors. She's known for having a sailor's mouth in the kitchen, and that's absolutely fucking fine with us.

01:00And Ashley Morgan, also known as Jerk Mubba. She's a nurse-turned-chef known for her elevated Afro-Caribbean cuisine. I'm expecting her food to save my life today.

01:09Gastronauts, your challenges today will shoot you through the gourmet galaxy. But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.

01:17Is that legal?

01:20I can do whatever I want.

01:22That's true.

01:22Gastronauts, your first challenge comes from Persephone.

01:26Despite the fact that I look like I'm from Old Valyria, my family's from the Caribbean.

01:30Within the word Caribbean, you'll find car, rib, and bean.

01:35Today, I'm challenging you to make me a dish shaped like a car using two mandatory ingredients, rib meat and beans.

01:42This is car, rib, bean.

01:43Gastronauts, you'll be judged on taste, creativity, and most importantly, it's transportation presentation.

01:50You have 30 minutes starting now!

01:59I have to be honest with you, Persephone.

02:01This is one of the dumbest challenges that anyone pitched.

02:03You know what?

02:04I am so proud of that.

02:06You have no idea.

02:07I really thought about doing something cerebral and smart and just intelligent, and I was like, you know what?

02:12No, I'm leaning to my roots.

02:14I'm a dumb bitch.

02:14I mean, I just think it's rude.

02:15I think that really hot people can get away with doing dumb stuff.

02:18You know?

02:18And I think that's what happens with you.

02:19I used to be really ugly, so I couldn't get away with it.

02:23Now I'm hot, and I don't want to be smart ever again.

02:26I can't believe they got me making jerk against the jerk mother.

02:30A jerk fight of jerk mother.

02:32Don't.

02:32I'm happy to meet a fellow Caribbean.

02:35I will say this is the craziest thing anyone has ever asked me to do, and I'm so grateful

02:40that I am the Afro-Caribbean extraordinaire.

02:44So I'm going to lean on that a little bit and trust myself.

02:47I'm very interested to see how many of these chefs actually use Caribbean influence since,

02:52you know, we're using the word Caribbean, but you didn't ask for that technically.

02:56I technically didn't, but it is still the title.

02:59Sure, so are you expecting absolutely.

03:01I'll be very angry if they don't use a combination of Caribbean spices.

03:05I'm making a Flintstones car.

03:07Oh my God.

03:09I hope that's so cool.

03:11Okay.

03:11I'm seeing meat.

03:12I feel like the ribs does make a good framework for car.

03:16The Flintstones car.

03:18If we get a Flintstones car, that wins for me.

03:22I am making a Japanese K truck.

03:24Just thinking about storage.

03:26What can transport my bean?

03:28A K truck.

03:28I do want to take a temperature check.

03:30Where do we stand on cooking here?

03:31I'm pretty well-trained.

03:32Well-trained?

03:34I was taught how to cook by a professional chef when I was younger.

03:38And yeah.

03:39As a teenager.

03:41Yeah, as a teenager.

03:41Which is so impressive.

03:42Wow.

03:43And then I decided to pursue the very lucrative English degree that I have.

03:47So yeah, that went really well for me.

03:48Absolutely.

03:49All right.

03:49And on that note, I'm going to go talk to the chefs.

03:51But I do want to know what your experience is with cooking later.

03:54So just kind of save it.

03:55Okay.

03:55Marinate on it.

03:56I'll be back because I do want to know.

03:58Okay?

03:59All right.

03:59Hello, chefs.

04:00Jordan, my high sweetie.

04:02Oh my gosh.

04:03Hello.

04:03Okay, plattery always works here.

04:04If you watch season one, you know that.

04:06I'm seeing something floating in cream.

04:08Yes.

04:08Totally just forgot to do something.

04:10Thanks for pointing out the bun.

04:11Wait.

04:11What do you have to do?

04:12I was making a panade.

04:14A panade?

04:15I was making a panade.

04:16Of course I know what a panade is.

04:18But for those people at home, what's a panade?

04:20It's when you soak bread in cream and you use it to bind meatloaves better.

04:26Oh, that's a huge mistake.

04:28It's a huge mistake and I'm behind now.

04:30Okay.

04:30Well, I won't bother you anymore, but I actually feel like I helped.

04:33You totally did.

04:34Thank you for saving my life.

04:35And if you were to say something is your motivation for winning tonight, what would you say it is?

04:40I want that piece of the moon.

04:42Okay.

04:42It might be cheese.

04:43You're space focused.

04:44I might eat it, actually.

04:45I love that.

04:45Okay, good.

04:46Thank you so much.

04:47You're going to have to fight me for that piece of the moon.

04:49Hello.

04:50Okay, I love the way this is being rubbed.

04:52Yes, we love rubbing things.

04:54It feels great.

04:55So we got jerk marinade on these lamb ribs.

04:59Uh-huh.

04:59Have you cooked with these flavors before?

05:01Yes.

05:02How comfortable do you feel?

05:03Very.

05:04I do want to touch base.

05:05You only have 15 minutes, and these are not in the oven yet.

05:07Yes.

05:07Are you feeling good, or are you feeling panicked?

05:09I'm feeling good.

05:10Lamb cooks quickly.

05:11Okay.

05:11Actually, my 27-year-old says she's a fan of yours.

05:15Oh.

05:16Sorry.

05:17Okay.

05:18Now we're cooking with gas.

05:19All right.

05:20Perfect.

05:20Well, that's all I needed to hear.

05:22Thank you so much.

05:23It smells delicious over here.

05:25Okay.

05:25We got smells going over here.

05:27You're from the Caribbean.

05:28I am.

05:29My mom was born and raised in Jamaica.

05:30She moved here when she was 12.

05:32And I was born in Brooklyn, which is literally...

05:35Little Jamaica.

05:35Yes.

05:36Do you feel like that gives you a leg up?

05:38A question I feel stupid even asking?

05:41I would say it just makes...

05:43I feel like I have less to think about.

05:44Sure.

05:45Because it's so natural.

05:46I just need to be myself.

05:46A hundred percent.

05:47I'm going to step back here and make sure.

05:48Okay.

05:49Well, this looks great.

05:49Everything smells incredible.

05:51I cannot wait to see what you do, but I will get out of your hair to stop bothering you.

05:55No problem.

05:55We're done.

05:56Okay.

05:58It's smelling very seasoned over there.

06:00Ooh.

06:00I am glad for that.

06:02I'm hungry for this.

06:02It really smells like spice.

06:04People are using jerk marinade.

06:06Good.

06:06People are using lots of meat.

06:08I will say Shia is making ribs, and her ribs were not even in the oven when I went in there.

06:15She did not seem scared.

06:16How long do ribs cook?

06:18A long time, right?

06:19It depends on the size of the rib and if they're cutting them.

06:21All right, chefs, you have 10 minutes left.

06:24It was a little scary.

06:25I made a mistake.

06:27Let's see.

06:27What did I have to modify for time reasons?

06:30The sauce.

06:31I think the sauce will benefit from a lot of simmering, but I don't have a lot of time to

06:35simmer it down, so we're just going to reduce the amount of ingredients that I use.

06:38I will say the biggest concern for me in any challenge like this is my priority is that

06:43I always want something to taste good.

06:45Yeah.

06:45No matter how pretty something is, if it doesn't taste good when it's food, it's like,

06:49how do you feel about how much time we got left, girl?

06:52Who, me?

06:52I'm not good.

06:53I am not good.

06:54You can do it.

06:55I will help you.

06:57I'm just doing a little pivot.

07:00We get a smiley face.

07:02Oh, no, that's a car on the road.

07:04I was envisioning a standing 3D car, but this gives them more options.

07:10They could do a 3D car or they could do a bird's eye view type of thing.

07:13No, it's a little child drew a picture of a car.

07:16Hey, that's still a car.

07:18Beep, beep.

07:19Chef, you have five minutes left.

07:27Ashley is the only one who has started plating.

07:30The thing that I have always struggled with is time constraints.

07:34And it feels like maybe the chefs might have that difficulty as well.

07:40All right, chef, you have three minutes left.

07:43Oh, dear Lord.

07:48Oh, my goodness.

07:49Oh, no.

07:51Oh, no.

07:51Mine's falling apart.

07:54Wow, it's starting to happen.

07:56Is no one doing a 3D car?

07:58We'll have to see what Shia does because Shia looks a little bit more rounded.

08:03You know, I'm seeing that tube.

08:04I think I assumed that tube that Shia was doing was meat.

08:07I think that tube that Shia was doing is beans.

08:09What?

08:09How does that keep it shaking?

08:11I am seeing a lot of things right now that just look like a taco salad.

08:15Yeah, I'm going to say it doesn't look the most appetizing to me.

08:18Okay, Ashley's is looking tasty.

08:20It's getting some color in there.

08:21Yeah.

08:22Greens.

08:22Judges, I do want to know, do we think asking professional chefs to make a car in 30 minutes

08:28is too hard?

08:29It's a little mean, but I'm okay with it.

08:31I'm going to say no.

08:32Okay.

08:33I'm going to say if the challenge weren't difficult, why would we be here?

08:36All right.

08:37Across the board, nobody thinks this was a problem.

08:39No.

08:39Yeah.

08:40Okay.

08:41Oh, Shia.

08:41Shia.

08:42We got a 3D car.

08:443D car.

08:46I'm very impressed.

08:47One minute left.

08:49My truck.

08:50It transports beans.

08:54Not even close to what I had in my head.

08:56I'm seeing panic.

08:57I am seeing a little more panic on everyone's face but Ashley's.

09:00That is fully just a Flintstones car.

09:03That is absolutely a Flintstones car.

09:06What the hell?

09:06What the heck?

09:07It didn't come true.

09:0810, 9, 8, 7, 6, 5, 4, 3, 2, 1.

09:20Hands up.

09:21Nice, June.

09:22Happy New Year.

09:23And chefs, step away from your place.

09:26Oh, look at you guys.

09:27That was scary.

09:28Oh, my God.

09:29Persephone, are you ready to drive over to see your dishes?

09:33Yes, I am.

09:34Let's go.

09:35Yes.

09:38Gastronauts, your challenge was to create a car-shaped rib and bean dish in honor of Persephone's

09:43heritage.

09:44Let's see what you've made.

09:45Jen, let's start with you.

09:46Well, beep, beep, mother trucker is the name of my dish.

09:50Yay!

09:50All right.

09:52In front of you, you have an adorable Japanese K truck with a lot of butter beans and thyme

09:59in the trunk.

10:00We have tostones, which are fried plantains, with pickled habanero.

10:04Those are spicy.

10:05The meat is a kofta meatloaf, so it's Moroccan, North African spiced meatloaf.

10:11And then you also have some spicy wiper fluid there in the spray bottle.

10:15Oh, my God.

10:16Oh, my God.

10:17That's fun.

10:18That's so clever.

10:21Yeah.

10:21Should we spray this first?

10:22Only if you like spicy stuff.

10:24We like spicy.

10:25I love spice.

10:26Okay.

10:26I love it.

10:28It's shot.

10:30Yes!

10:32Okay, here comes the truck.

10:35Oh, and are you going to feed me?

10:36I'm going to feed you.

10:37Oh, this is a dream I've had.

10:40Mm.

10:41For me, this is the perfect amount of spice where I can taste so many other flavors, but

10:47just, oh, my God.

10:48There's a kick.

10:49Yeah, I think the spice of it all is what's coming through to me that I like so much.

10:54It's that vinegary heat that really reads to me almost like piquets or something like

10:59that.

10:59Yeah.

10:59It's so nice.

11:01And I love a plantain, so I need to taste this all by itself.

11:04Ooh, it's spicy.

11:06It's really well-seasoned.

11:07I'm very impressed.

11:09If I have to give some criticism, I wasn't sure what part of the car was the front and

11:13which part was the back.

11:14It would have been 3D if I had more time.

11:17Okay.

11:18Oh, I see.

11:18Well, that's good to know for the next time we do a transportation-themed challenge.

11:22All right, Jen, thank you so much.

11:24This was delicious.

11:25Shia, what did you make today?

11:27My brain went back in time to the Flintstones era.

11:31The front and back wheelbase was red beans, and the plantains are the seats, and then obviously

11:38the frame of the car and the wheels are the lamb chops.

11:42Ah!

11:42Oh, no.

11:43Oh, the construction is solid.

11:46Get a little of everything.

11:47Yeah.

11:47Okay.

11:48Okay.

11:48I'm starting with beans.

11:49Get in there.

11:50One with, like, a little of everything.

11:52I love the bean and rice puree.

11:54I think it's a really nice texture.

11:56I'm originally from New Orleans.

11:57It really reminds me of, like, good beans and rice.

12:00For me, I will say the ribs are rare.

12:04I will eat a cow while still walking.

12:06I have no complaints about how blue rare this is.

12:09Wonderful.

12:10In fact, it's the way I prefer my meat.

12:12Well, Shia, thank you so much.

12:13This is wonderful.

12:15Ashley, you're up next.

12:17What do you have for us?

12:18This is my cute curry punch buggy.

12:20What you'll find at the bottom is the wheels is lamb chopped and a seasoned curry panseered

12:25and then tossed with some butter.

12:27I added some tomatoes and cilantro with a little bit of salt to add freshness to the

12:31bite.

12:31And beans are the windows.

12:32And the beans are seasoned with peppers, onions, and some cumin, I think I put in there

12:37as well.

12:37So my thing is Afro-Caribbean fusion, and it was just important for me to get the flavors

12:42on there.

12:42So I had a battle between flavors and art.

12:45Open face all day.

12:46This is a winner.

12:48The curry flavor is out of this world.

12:51I think the texture of the beans is great.

12:53I think they're really well seasoned.

12:54I love the texture that the onions and everything give to the beans.

12:57It's not too pureed for me.

12:58All the flavors blended perfectly.

13:00The curry is just the right level of spice.

13:02I like spice, but not too much.

13:04And it's hitting all the right places.

13:05Plus, as you said, the brightness of getting some vegetables in there.

13:09I personally, I do think it could have been hotter.

13:11I agree.

13:12Just hotter.

13:13I agree.

13:14But we're spicy.

13:15But yeah, yeah, yeah.

13:16For what it lacked in its carnice, it really compensated for in just the textures and all

13:25the flavors really working together.

13:27We have three absolutely lovely dishes.

13:29And thank you so much.

13:31But now get back to the kitchen, because you have more to cook.

13:33Yeah.

13:35See you in a minute.

13:36Oh, my God.

13:37Yeah, clean it off, Becca.

13:38Just finish it.

13:39All right, what did everybody think of that last challenge?

13:41I think it was wheelie good.

13:43Oh, like a sexy little baby.

13:46Wheelie good.

13:47Wheelie good.

13:47I do think that execution suffered a little bit.

13:53I wish I could use my imagination, but I don't have one to see what some of these dishes

13:57would look like with a little more time.

13:59But for me, Ashley crushed it.

14:00Love that little car.

14:01Ashley has definitely tasted the best and also the most authentic to the region.

14:06All right.

14:06We're ready to move on to our next challenge?

14:08Yeah.

14:09Gastronauts, we have your next challenge, and it comes to you from Erika Ishii.

14:12Chefs, I always want to put things in my mouth that I explicitly cannot.

14:17Tide pods, marbles, dice, Legos, wall insulation.

14:23So today I am challenging you to make me a forbidden food dish that hopefully will not

14:30kill us all.

14:30This is edible forbidden food.

14:34That's right, chefs.

14:35You have 30 minutes to design a dish we can eat that resembles any of these tasty-looking

14:40inedible goods we so desire.

14:42You'll be judged on taste, creativity, and edibility.

14:45You have 30 minutes starting now!

14:48Who here has not actually eaten a bouncy ball?

14:58I haven't eaten a whole one, but I've bit some off the side for sure.

15:01Yeah, I was about to say, have you eaten a bouncy ball to completion?

15:04Yes.

15:05I don't have the forbidden foods thing.

15:07Whatever's in your brain that makes you have that, I simply do not have it.

15:10I don't want to eat a Tide Pod.

15:12I don't want to eat sand.

15:13Anything like that.

15:14Also a sense of self-preservation.

15:16I really do not want to die.

15:19What are you making?

15:19Are you going sweet or savory?

15:21I'm going savory seafood.

15:23I am also doing savory seafood.

15:27I am making a Filipino cookie called poveron.

15:30And they're usually really tiny.

15:33This will be the first time I'm making it in a large, a very, very large portion.

15:39Okay, oh, I see coconut oil going into Ashley's pan.

15:42I love that.

15:43We don't know exactly what they're going to make.

15:44You listed up a lot of things, and there's a lot of inedible stuff in the world.

15:47Yeah, that's true.

15:48Last time we knew we were getting car.

15:50Yeah.

15:50This time, who knows what we're going to get?

15:53There's this, like, very ridiculous trend on TikTok of making butter candles and people

16:00serving them in bread.

16:01So I went with that direction.

16:04But I thought of the best thing to go with butter, and that's lobster.

16:10What's Jen working with back there?

16:12I don't know.

16:13I really can't tell.

16:13So I'm going to go into the kitchen to see what they're doing, because this is fully

16:16a mystery to me.

16:17And I will bring back some good inedible intel.

16:19Yes.

16:19We're back.

16:20Okay, I'll be back.

16:22Hello, everybody.

16:24Hi.

16:24Hi, Jordan.

16:25I just want to know, have y'all eaten stuff that you're not supposed to?

16:29Not in, like, 30 years.

16:31I'm seeing this.

16:31Orbs.

16:32We're getting orbs from you?

16:32We're getting 3D spheres.

16:343D spheres.

16:35Okay, I love that.

16:37Ooh, beets?

16:38Yeah.

16:38And what's in this little bowl right here?

16:39That is powdered, freeze-dried pear.

16:42Ooh.

16:42I'm excited.

16:43And a lot of butter.

16:44A lot of butter.

16:45Wow.

16:45So much butter.

16:46Jen, this looks great.

16:47I have no clue what you're doing in that pot, but I want to be surprised.

16:50All right.

16:51This looks, this looks beautiful.

16:53Sometimes we get stuff on this show that is like a car made of beans.

16:57And they rarely let me have stuff like this.

16:59Okay.

17:00Wow.

17:01I'm about to get married.

17:02You can't be doing stuff like this.

17:04No, yes, you absolutely can.

17:05I love this.

17:06Wow, this is the first gift I've ever been given on the show.

17:09Okay, we got butter.

17:10We got rose petals.

17:11Pepper, cardamom.

17:13It's salted butter, rose petals.

17:15Now, is this similar to something you would make at home for your family?

17:18Without the shapes and yes.

17:20Okay.

17:20The flavors feel like something your family would enjoy.

17:22Absolutely.

17:23Well, this sounds absolutely delicious.

17:24I can't believe I get to eat lobster today.

17:26You do.

17:26Oh, and a whole tub of garlic.

17:28Yes, I love garlic a lot.

17:30I do too.

17:31Oh, and scallops.

17:31Are you a big seafood chef in general?

17:34I personally love seafood.

17:35So I'm a big seafood person and I love, yeah.

17:39I'm excited.

17:39Seafood is my favorite food.

17:40So I'm looking forward to this and I don't want to bother you anymore.

17:44Plus, I'm going to go put these in water.

17:47So just call out to the bridge if anybody needs me, okay?

17:51Shia, that's cheating.

17:52You can't get flowers.

17:53We're getting lobster.

17:54And I think I have a new girlfriend.

17:56Yay!

17:57Congratulations!

17:58Wow.

17:59It's the first time on this show I've ever gotten a gift.

18:01So do they win automatically?

18:02In a way, yes.

18:04I do think it gives them huge bonus points because I'm like, whoa, you're able to cook and woo me?

18:08I did see that Jen is doing something sweet, using coconut, lots of fruits, and also beets,

18:14which I thought was really interesting in a dessert.

18:16Shia had roses in butter.

18:19What?

18:20Roses in butter?

18:20Rose, petals, and butter.

18:22I love those two things so much.

18:24Right next to lobster tails.

18:26Would you like me to hold these for you?

18:27Oh, sure.

18:27I would love to hold them for you.

18:28Okay, great.

18:30Wow.

18:30Okay.

18:30All right, chef, you have 10 minutes left.

18:36Hey, Shia, is this easier or harder than the last challenge?

18:39This is 100% easier.

18:41I agree.

18:43Yes.

18:43So I'm going to be adding color to my Tide Pod by using some blue spirulina for the base.

18:51These don't need to bake.

18:53There's actually no-bake cookies, so I think I'm going to make it.

18:56I'm optimistic.

18:58I'm seeing two white liquids on Ashley's station.

19:01Jen's starting to take shape.

19:03Yes, I did see that Jen has these orbs that I know that you can fill.

19:08So that could be like a big marble.

19:10My dreams are coming true.

19:11All right, chef, you have five minutes left.

19:14Okay, we got some Swiss chard being cooked up.

19:17I love a chard.

19:18I mean, talk about a beautiful vegetable.

19:23I'm wondering if I should pivot because the freezer's still not making my butter solid.

19:31Last challenge, I found Shia's food to be really cold.

19:35I'm wondering if maybe she's plating way too early.

19:38I'm here for garlic bread and chard.

19:41One minute left, chefs.

19:42Don't fall apart.

19:46Okay, what is Shia's thing?

19:48Does it look like a- is that a candle?

19:51Oh, it's a candle.

19:52Oh, my God!

19:53Shut up!

19:56Okay, okay.

19:57Oh, and then what's over here?

19:58We have- what- what is that?

19:59That can't be- is that a basketball?

20:01Wow!

20:02Erika, this challenge was a great idea.

20:04All right, chefs, you have ten, nine, eight, seven, six, five, four, three, two, one!

20:15Put all your weird piping bags and bowls down because it is time to present your food.

20:24Cute.

20:25Are they supposed to eat the lupon now?

20:28All right, Erika, are you ready to see how our gastronauts made toxic tasty?

20:32I've been ready my whole life!

20:33Let's go.

20:34Okay, come on.

20:34Let's go.

20:35Gastronauts, your challenge was to create a forbidden food feast that won't kill us.

20:40Ashley, we're going to start with you.

20:41I made Tide Pods today.

20:43Yay!

20:46So, the grits are the base of a Tide Pod, which is usually blue, so I infused it with blue spirulina.

20:52On top, you have scallops.

20:54They're poached in a coconut broth.

20:55And then to the left, where you have your green, is a Thai basil pesto.

21:00I love your ability to sell us on a concept because this does not at all look like a Tide Pod.

21:05Not even a little bit.

21:05If it was blue, more, maybe?

21:07No.

21:08Got it.

21:09But it's absolutely delicious to me.

21:11I think the scallop is perfectly cooked.

21:14All the flavors are wonderful.

21:16Once again, this perfect, harmonious mixture of a bunch of different things.

21:21It's spicy, smooth.

21:23The scallop was impeccable.

21:25I think what would have made it into a Tide Pod is just being in a little shot glass.

21:29I would have believed it.

21:29I think in terms of, like, looking like something that I shouldn't eat, it looks like we should be eating it.

21:36Yeah.

21:36You did too good of a job at making food, which ultimately was to your detriment of this challenge.

21:43Thank you so much, Ashley.

21:44That was absolutely delicious.

21:45Thank you, thank you.

21:45All right, Jen, you're up next.

21:48Are you ready for a spa day, bitches?

21:50Yeah!

21:52We have edible bath bombs.

21:56These are Filipino cookies called polveron.

21:59It's pressed, toasted flour with milk powder, sugar.

22:03You have a blueberry vanilla Rice Krispies.

22:05You have a pear and vanilla.

22:08And then you have a rose raspberry with a beet and strawberry foam.

22:12That blueberry Rice Krispies treat vanilla is unbelievable.

22:15It tastes like Fruity Pebbles in the best way possible, but elevated.

22:19Also, the texture of all of these is kinetic sand 100% kinetic sand.

22:27Also, it feels like when you throw in the bath bomb and it starts fizzing.

22:31That's the Rice Krispies.

22:32And it, like, starts to break it up and you can touch with your jam.

22:34How did you do this?

22:36It is toasted flour, hydrated with melted butter, and then I chilled it.

22:41So it's a no-bake cookie.

22:42It feels like I'm eating a bath bomb.

22:43My favorite is the raspberry.

22:45But it does not taste like I'm eating a bath bomb.

22:46Your tongue is blue.

22:47That's really fun.

22:52I think maybe just for fun, I would have loved to see more of the beet and strawberry foam.

22:57I didn't get a ton of the taste.

22:58And I think this dish does definitely read as dry.

23:02I think it needs, like, a milk bath.

23:05Like a little, like a little.

23:07Jen, this is one of the most fun dishes I've ever eaten in my life.

23:10Thank you so much.

23:11Yay!

23:12All right, Shia, you have our final dish.

23:14Judges, I made for you a dish called Ashes to Ashes.

23:18Oh, my God.

23:20This is crazy.

23:23The candle is edible on the inside.

23:25It is a butter candles.

23:27And so I thought of what is my most favorite thing to eat with butter?

23:31Lobster.

23:31You want the butter to melt and reveal the lobster, and then you can start pulling pieces of lobster.

23:37The lobster's in there?

23:38The lobster's in the candle.

23:39This is the Yankee candle of my dreams.

23:42You should be able to pull some of the lobster pieces out.

23:44Wow, there's so much lobster in this.

23:48Ah!

23:49It's so salty.

23:52The lobster is sensationally buttery.

23:56The chard is, like, nicely cooked but still fresh.

23:59It also has roses in the butter.

24:02I was wondering about, yeah, to finish off the romantic aspect of the candle.

24:07I think that the butter with the lobster is incredibly smooth.

24:11It's incredibly savory.

24:14Like, it's hard for me to describe, honestly.

24:17It's delicious, though.

24:18One of my favorite things about food and meals is the experience of it.

24:22Like, something fun that you do with friends, something memorable.

24:25And this is such a wonderful experience.

24:28I think rose butter is now maybe my favorite kind of butter.

24:32All right, I'm going to keep eating this, but y'all have to go back to the kitchen because we have another round of food.

24:37Yes!

24:38Let's do it.

24:40Thanks so much, you guys.

24:41Bye!

24:42Bye!

24:44Erica, what'd you think of your dishes?

24:47This is the best day of my life.

24:49Really?

24:49Yeah.

24:50I cannot tell you how many times I've said, hey, I'm going to eat that.

24:54And people will say, Erica, no.

24:57And this time, it was Erica, yes.

25:00If you had to say who is the frontrunner right now, who would you say?

25:03Sefi?

25:04Jen.

25:04Erica?

25:05Probably Jen, just in terms of fulfilling the prompts.

25:09All right, Becca?

25:10Ashley, all the way.

25:11I loved that dish.

25:12It was delicious.

25:13And I don't even like scallops.

25:14Becca, are you ready for your challenge?

25:16Oh, yeah.

25:17Chefs, your third and final challenge comes from none other than Becca Scott.

25:21So I love a happy hour, but there simply is not time to order everything on the happy hour menu all at once.

25:30So I want to taste all of it.

25:32I want cocktail-inspired appetizers.

25:36This is called the happiest hour.

25:39There you have it, Gastronauts.

25:40Your challenge is to create a series of bites in 30 minutes as an homage to your favorite boozy beverages.

25:46You will be judged on taste, presentation, and your dish's ability to replicate that je ne sais quoi of getting drunk immediately after work.

25:54Yeah.

25:55Your time starts now!

26:03What's everyone ordering at happy hour?

26:06I'm like a whiskey sour kind of girl.

26:08Ooh, okay.

26:09Frozen strawberry margarita.

26:10Double fisting scotch.

26:12Scotch, any brand or?

26:14I want it to taste like I'm licking the bottom of an ashtray.

26:18I unfortunately drink like a University of Tennessee sorority girl.

26:21I want a frozen strawberry margarita.

26:23But for me, I'm typically at happy hour for the food.

26:27I want a little street taco.

26:29I want a coconut shrimp, a spinach artichoke dip.

26:33I want something, and I want it to be $3.

26:35All right, girls, what do y'all order when you go to happy hour?

26:38I get a martini.

26:40Dirty.

26:41Chefs, I want to know who in here is a big drinker?

26:44Who's going to happy hour?

26:45Yeah!

26:47Shia!

26:48Oh!

26:48Yeah!

26:49Oh!

26:49Shia!

26:50Oh!

26:50Shia, is this for drinking or cooking?

26:52I would love a shot.

26:54Let's get some shots in bowls, and let's get you guys taking some shots.

26:56Maybe you feel like it.

26:57I don't know if they actually did that shot or not, so I'm going to go check on them.

27:00Yeah, the very important question.

27:00I'll be right back.

27:02Yeah, bring us back.

27:02Bring back alcohol?

27:03Bring back booze?

27:04Yeah.

27:04Okay, do we have a preference of what kind?

27:06Rub.

27:07Ooh!

27:07All right, chefs!

27:10How's everybody doing?

27:11Great.

27:12Okay, God, you have such a positive energy.

27:15Do people tell you that a lot?

27:16Yeah.

27:17All right, I'm seeing cheese, I'm seeing miso.

27:19This is very interesting.

27:21There's a lot of different stuff going on here.

27:22Yes, there is.

27:23I do want to know, where are you from?

27:25I'm from Brooklyn, New York.

27:26How long have you been in Brooklyn?

27:27I've been there for 20 years.

27:28Wow, 20 years in Brooklyn.

27:30I could only do eight.

27:32I'm from here, though.

27:33I'm from California.

27:34If you win the trophy, how will you be taking it on the plate?

27:37PSA is going to have to pry it from my cold, dead hands.

27:39I love that.

27:40I love that.

27:41Let's see what's going on over here.

27:43Masa harina, so corn tortillas.

27:45Different tortillas?

27:46So when I think of happy hour, tacos comes to mind.

27:51So I'm doing three different flavors of tacos inspired by cocktails.

27:55And we're doing three different fillings as well?

27:57Yes.

27:58So we're doing chicken, mushrooms, and shrimp.

28:00I love shrimp.

28:01Okay, and what have we got going on over here?

28:02I see crab, which I love.

28:04I love that we're doing so much seafood.

28:06Do you feel like, once again, this is playing within your culinary palette,

28:09or are you really putting yourself out there flavor-wise?

28:11Um, I think the last thing I made was I put myself out there with this one.

28:15I'm focusing on the sauces.

28:18It's within my palate, some of it, and then some of it is a little different,

28:21because I'm doing three different things.

28:22Okay.

28:22So a little bit of both.

28:24Of course, Ashley.

28:24I'm sorry.

28:25Are these for us?

28:26Those are for you.

28:27Wow, okay.

28:27You definitely get culinary points for doing an extra tough task.

28:31All right.

28:31I know how to butter up the judges.

28:33Next time you see me, I'll be in a better mood.

28:35Yay.

28:38I have tequila.

28:40Yay!

28:42All right.

28:43Oh, my God.

28:44A little tiny move.

28:45Did you know that if you make your own cooking show, you can do whatever you want, including

28:50drink on it?

28:51I love that.

28:51Okay, I have no chasers whatsoever.

28:54Oh, please.

28:55We will have our happy hour treats.

28:57Yeah.

28:57Let's have cheers to the chefs.

28:59Let's do one big cheers to the chefs.

29:02Cheers to the chefs.

29:03I'm not a big drinker, so let's see how this goes.

29:10Yeah.

29:11Oh, that's tequila, right?

29:13I'm on vacation.

29:14Yeah.

29:15I like it.

29:16We've gotten to eat so much good food, and now we've had alcohol.

29:19This is great.

29:19This is the best day.

29:21I drink rarely, but when I do, I really enjoy it.

29:24It feels very bad to me.

29:26I'm not a fan of tequila either.

29:28All right.

29:28Well, they're doing a lot of fun stuff over there.

29:30We have tortillas, homemade tortillas being made.

29:34Three different types of seafood over there.

29:38All kinds of stuff that's really delicious.

29:40Ashley's clearly making some kind of salsa, I would assume.

29:45When I was choosing the dishes, I thought about cheese because I love cheese, and so I feel

29:50like, I love having martinis with blue cheese.

29:52I like having Bloody Marys with a mozzarella stick.

29:55So that's kind of the direction we're going in.

29:56It looks like everybody's working with herbs, which I really like to see.

30:01I love an herb.

30:02Okay.

30:02I'm noticing that cheese sticks are being used, like a cheese stick you would eat on a hike.

30:08I need for a mozzarella stick.

30:09You just read it?

30:10A mozzarella stick.

30:11That's one of my favorite bar foods.

30:13That's why we have to have a whole panel of judges, because I forget that mozzarella sticks

30:16exist.

30:17Mentally, I am here.

30:20Mentally, I am here.

30:24All right, chefs, you have 10 minutes left.

30:27Mozzarella sticks are happening.

30:28Fried mozzarella sticks.

30:31How are you guys feeling after drinking that tequila?

30:34Sloshed.

30:35A little funny.

30:36I'm so good.

30:38Ooh, a rolling pin is coming out.

30:42Something is getting smooshed.

30:43And what are these up here that Ashley's doing?

30:45Are those olives?

30:47Cheese.

30:47Cheese?

30:48All right, we have about five minutes left, chefs.

30:50Oh my God, I'm not going to be able to make it.

30:52Oh, crap.

30:54I want to know, do y'all think it would be possible to eat food that tasted good that

30:59could actually get you drunk?

31:00I can see definitely like a brandy thing or like a Kahlua ice cream.

31:07I've gotten drunk off of alcoholic ice cream.

31:10I do feel like you could get there with fondue as well.

31:13I feel like with cheese fondue, sometimes they'll just top it off with a little white

31:17wine and then you're like, this feels like 50% wine at this point.

31:21Can we change my requests?

31:23Now I want cheese fondue.

31:24Well, maybe one of them are making cheese fondue.

31:27We don't know.

31:28All right, chefs, you have two minutes left.

31:30Oh my God, tomato soup.

31:31I went to some wedding and one of the little tray pass appetizers was just a little shot

31:36glass of tomato soup and a little grilled cheese garnish.

31:41It was so brilliant.

31:43And again, I love an experience.

31:46Chef, you have one minute left.

31:47I could absolutely use a shot right now.

31:49I need a real cocktail.

31:51Sweating on every pore of my body.

31:54Jen, what is Jen doing over here?

31:56Oh, these are maybe the olives?

31:58Oh my God.

31:59And once again, Shia is cooking something that ultimately does not look finished.

32:04I will say, if Jen is serving a tomato soup that looks like a Bloody Mary, does that feel

32:10transformative enough?

32:11Works for me.

32:11Especially if it has alcohol in it.

32:13All right, chefs, you have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

32:25All right, chef, drop your drink-themed dishes.

32:28Hands up, knives down.

32:31Gastronauts, that's time.

32:33Becca, are you ready to try your challenge?

32:35I'm so ready.

32:36All right, let's go.

32:38Can't wait.

32:38Okay.

32:40Okay.

32:41Gastronauts, your challenge was to design a flight of tasty appetizers inspired by happy

32:46hour beverages.

32:47Let's see what you've created.

32:48Shia, you're up first.

32:49Judges, I made you guys a flight of tacos inspired by three of my favorite cocktails.

32:56The first one is a mushroom mole taco that is mimicking an espresso martini.

33:03The second taco is a pina colada shrimp with a little pineapple and coconut sauteed in rum.

33:11And the last one is the mint pomegranate mojito with chicken.

33:16And one tortilla didn't make it on the plate.

33:18Okay, let's try this mushroom taco first.

33:19And that's marinated in a mole and espresso with vodka.

33:25Strong flavor.

33:25I can taste the vodka.

33:27Vodka is strong.

33:28The vodka is very strong in that mushroom.

33:30I didn't really have time to burn it off completely, but I guess you guys got a full shot of it.

33:36You did indeed get a full shot.

33:37I love the concept.

33:38I love the idea of the espresso in the mushrooms.

33:41That sounds so tasty.

33:42All I get is vodka.

33:44Yeah.

33:44You struggled with time, I would say, in all three challenges, but you were unbelievably ambitious.

33:49To a fault, yes.

33:50Having a whole flight of tacos with different cocktails in mind, it was, again, so ambitious.

33:59And, like, I see the time blindness in you.

34:03And so, yeah, I think if you'd had a little more time to cook, you know, I think the flavors would have turned out, like, a lot subtler.

34:11But I love the concept.

34:12Chaya, thank you so much.

34:13This was wonderful and so fun.

34:15It's been a blast.

34:16All right, Ashley, you're next.

34:18All right, so I'm going to be bringing out my three flights.

34:21They're inspired by my sisters.

34:23The first one is a lemon drop martini-esque vibe.

34:26So you have the crostini on the bottom.

34:29There's ricotta that is blended with some honey.

34:32And on top is lemon preserves with the vodka in it.

34:35The other dish is a margarita ceviche done with crab.

34:39There's actually tequila in that.

34:41The last thing is a mojito salad.

34:44Cucumbers, tomatoes, red onions, and that has rum extract just to get a sweeter flavor.

34:50The salad, I'm definitely getting mojito.

34:53It's very tasty.

34:54I think everything is really bright.

34:57It's refreshing.

34:58The crostini is savory.

35:01I intended it for it to be more sweet because I put honey in there, so that way it tasted more like a cocktail.

35:07I'm getting a little savoriness to it that I like.

35:10I think it tastes really good.

35:11And I will say I love the creativity of all these dishes.

35:14I think I could tell you what cocktails these dishes were inspired by without knowing.

35:19I don't get an overwhelming sense of booze on any of them.

35:22I can taste that there's a little bit in there, but everything was so refreshing and light and just worked well together.

35:31I want to eat the salad every day.

35:33It's so light and refreshing.

35:35Not too much booze for me.

35:36A little bit too much booze in the crab margarita.

35:39And then what was the drink for the lemon?

35:42A lemon drop martini.

35:43The fluffiness of the topping was delicious.

35:47Well, Ashley, this was super delicious and creative, so thank you so much.

35:51All right, Jen, what do you have for us?

35:54Fasten your seat bills, ladies, for a homage flight.

35:57For you, I have breakfast, lunch, and dinner you would have on a flight.

36:01That is a mozzarella stick brushed with sun-dried tomato and miso.

36:06It has a horseradish marinara with a bacon, pepperoncini garnish.

36:11We have potato chips with lots of gin-inspired herbs and a French 75 fondue.

36:17It's got gin and champagne in it.

36:20And your final dish to cleanse your palate is a martini salad with fried olives stuffed with blue cheese.

36:26I think the fondue is a little too boozy for me.

36:29Sefi, what do you think?

36:30It's yes.

36:31You're getting a lot of booze in that, but I love the concept of it.

36:35I am getting French 75, so I am getting what you're promising, which I think is respectable.

36:41I think I'm getting that miso in the mozzarella stick, which is a very unique take on a mozzarella stick.

36:45I really like the fondue.

36:49I don't know.

36:50It just adds a sharpness to it that I really like.

36:53Well, chefs, this has been so absolutely delightful getting to meet you today and eat all of your delicious food.

36:59Thank you so much for being here.

37:00Oh, thank you for having us.

37:02Clap.

37:03Clap.

37:06Gastronauts, you have made it.

37:08But only one of you has caused a permanent culinary crater in our brains for the rest of forever,

37:12and that person will take home this actual, literal, real-life piece of the moon.

37:17Our judges will now conspire amongst themselves to determine a winner.

37:25All right.

37:27We have our winner.

37:28Can I get a drum roll, please?

37:30And our winner today is...

37:33Ashley!

37:39Ashley!

37:41Ashley, come back to a piece of the moon!

37:44How do you feel?

37:45I'm so shocked!

37:47This is incredible.

37:48And I do want to say, judges!

37:50Yeah!

37:51Did you know that you've been being judged this entire time?

37:53On what?

37:54I actually...

37:55That's right.

37:55The chefs have conspired to figure out a winner of the most creative and enjoyable challenge.

38:03Oh!

38:04And whoever is selected for that will win an actual, literal, real-life piece of the sun.

38:09Ashley, will you please whisper in my ear the winner of that challenge?

38:12All right, and the winner today is...

38:17Sethi!

38:18Yay!

38:21Sethi, get on down here!

38:23I beat!

38:23Car-rib-bean!

38:26Car-rib-bean!

38:28Here you go, Sethi.

38:29Congratulations.

38:30This has been absolutely incredible today.

38:32Hats off to our champion and a huge cosmic salute to every single one of you who was involved

38:37today.

38:37You all did absolutely wonderfully.

38:40And remember, home gastronauts, it doesn't matter if you're reaching for the outer rim

38:43of gastronomic greatness or you're griddling a cheese quesadilla.

38:46Make sure you boldly cook what no one's cooked before.

38:49Good night!

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