- 3 hours ago
Gastronauts Season 02 Episode 05
Category
🎥
Short filmTranscript
00:00We didn't go to the moon because it was easy. We went because it was over easy.
00:06Mission Control, are you ready to meet your gastronauts?
00:08Yeah!
00:09Please welcome Jen De La Vega, a caterer and cookbook author who built a unique culinary practice mashing up experimental and visual art with food.
00:18Today, we'll be mashing her food into our mouths.
00:21Shia Beth Evans, chef owner of The Cookery and master of big American flavors,
00:26she's known for having a sailor's mouth in the kitchen, and that's absolutely fucking fine with us.
00:31And Ashley Morgan, also known as Jerk Mubba.
00:33She's a nurse-turned-chef known for her elevated Afro-Caribbean cuisine.
00:37I'm expecting her food to save my life today.
00:39Gastronauts, your challenges today will shoot you through the gourmet galaxy.
00:43But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
00:49Is that legal?
00:50I can do whatever I want.
00:52That's true.
00:52Gastronauts, your first challenge comes from Persephone.
00:55Despite the fact that I look like I'm from Old Valeria, my family's from the Caribbean.
01:00Within the word Caribbean, you'll find car, rib, and bean.
01:05Today, I'm challenging you to make me a dish shaped like a car using two mandatory ingredients, rib meat and beans.
01:12This is car, rib, bean.
01:15Gastronauts, you'll be judged on taste, creativity, and most importantly, it's transportation presentation.
01:20You have 30 minutes starting now!
01:23I have to be honest with you, Persephone.
01:31This is one of the dumbest challenges that anyone pitched.
01:33You know what?
01:34I am so proud of that.
01:36You have no idea.
01:37I really thought about doing something cerebral and smart and just intelligent.
01:42And I was like, you know what?
01:42No, I'm leaning to my roots.
01:44I'm a dumb bitch.
01:44I mean, I just think it's rude.
01:45I think that really hot people can get away with doing dumb stuff.
01:48You know?
01:49And I think that's what happens with you.
01:50I used to be really ugly.
01:51So I couldn't get away with it.
01:53Now I'm hot and I don't want to be smart ever again.
01:55I can't believe they got me making jerk against the jerk mother.
02:00A jerk fight of jerk mother.
02:02Don't.
02:03I'm happy to meet a fellow Caribbean.
02:05I will say this is the craziest thing anyone has ever asked me to do.
02:10And I'm so grateful that I am the Afro-Caribbean extraordinaire.
02:14So I'm going to lean on that a little bit and trust myself.
02:17I'm very interested to see how many of these chefs actually use Caribbean influence since,
02:22you know, we're using the word Caribbean.
02:24But you didn't ask for that technically.
02:26I technically didn't, but it is still the title.
02:29Sure.
02:29So are you expecting?
02:31Absolutely.
02:31I'll be very angry if they don't use a combination of Caribbean spices.
02:35I'm making a Flintstones car.
02:37Oh my God.
02:39I hope.
02:40That's so cool.
02:41Okay.
02:41I'm seeing the...
02:42I feel like the ribs does make a good framework for car.
02:46The Flintstones car.
02:48If we get a Flintstones car, that wins for me.
02:52I am making a Japanese K truck.
02:54Just thinking about storage.
02:56What can transport my bean?
02:58A K truck.
02:59I do want to take a temperature check.
03:00Where do we stand on cooking here?
03:01I'm pretty well trained.
03:02Well trained?
03:04I was taught how to cook by a professional chef when I was younger.
03:08And yeah.
03:09As a teenager?
03:11Yeah, as a teenager.
03:11Which is so impressive.
03:12Wow.
03:13And then I decided to pursue the very lucrative English degree that I have.
03:17So yeah, that went really well for me.
03:18Absolutely.
03:19All right.
03:19And on that note, I'm going to go talk to the chefs.
03:21But I do want to know what your experience is with cooking later.
03:24So just kind of save it.
03:25Okay.
03:25Marinate on it.
03:26I'll be back because I do want to know.
03:28Okay?
03:29All right.
03:29Hello, chef.
03:31Jordan, my face sweetie.
03:32Oh my gosh.
03:33Hello.
03:33Okay, flattery always works here.
03:34If you watch season one, you know that.
03:36I'm seeing something floating in cream.
03:38Yes.
03:38Totally just forgot to do something.
03:40Thanks for pointing out the bun.
03:41Wait, what do you have to do?
03:42I was making a panade.
03:44A panade.
03:45I was making a panade.
03:46Of course I know what a panade is.
03:48But for those people at home, what's a panade?
03:50It's when you soak bread in cream and you use it to bind meatloaves better.
03:56Oh, that's a huge mistake.
03:58It's a huge mistake and I'm behind now.
04:00Okay, well I won't bother you anymore, but I actually feel like I helped.
04:03You totally did.
04:04Thank you for saving my life.
04:05And if you were to say something is your motivation for winning tonight, what would you say it is?
04:10I want that piece of the moon.
04:12Okay.
04:12It might be cheese.
04:13You're space focused.
04:14I might eat it.
04:15I love that.
04:15Okay, good.
04:16Thank you so much.
04:17You're going to have to fight me for that piece of the moon.
04:19Hello.
04:20Okay, I love the way this is being rubbed.
04:22Yes, we love rubbing things.
04:24It feels great.
04:25So we got jerk marinade on these lamb ribs.
04:29Uh-huh.
04:29Have you cooked with these flavors before?
04:31Yes.
04:32How comfortable do you feel?
04:33Very.
04:33I do want to touch base.
04:35You only have 15 minutes and these are not in the oven yet.
04:37Yes.
04:37Are you feeling good or are you feeling panicked?
04:39I'm feeling good.
04:40Lamb cooks quickly.
04:41Okay.
04:41Actually, my 27-year-old says she's a fan of yours.
04:45Sorry.
04:47Okay.
04:48Now we're cooking with gas.
04:49All right.
04:50Perfect.
04:50Well, that's all I needed to hear.
04:52Thank you so much.
04:53It smells delicious over here.
04:55Okay.
04:55We got smells going over here.
04:57You're from the Caribbean.
04:58I am.
04:59My mom was born and raised in Jamaica.
05:00She moved here when she was 12.
05:02And I was born in Brooklyn, which is little Jamaica.
05:06Do you feel like that gives you a leg up?
05:08A question I feel stupid even asking?
05:11I would say it just makes...
05:13I feel like I have less to think about.
05:14Sure.
05:15I just need to be myself.
05:16So natural.
05:16A hundred percent.
05:17If I step back here and make sure.
05:18Okay.
05:19Well, this looks great.
05:19Everything smells incredible.
05:21I cannot wait to see what you do,
05:23but I will get out of your hair to stop bothering you.
05:25No problem.
05:27Okay.
05:27It's smelling very seasoned over there.
05:30Ooh.
05:30I am glad for that.
05:32It really smells like spice.
05:34People are using jerk marinade.
05:36Good.
05:36People are using lots of meat.
05:38I will say Shia is making ribs,
05:42and her ribs were not even in the oven when I went in there.
05:45She did not seem scared.
05:46How long do ribs cook?
05:48A long time, right?
05:48It depends on the size of the rib and if they're cutting them.
05:51All right, chefs, you have 10 minutes left.
05:54A little scary.
05:55Made a mistake.
05:57Let's see.
05:58What did I have to modify for time reasons?
06:00The sauce.
06:01I think the sauce will benefit from a lot of simmering,
06:03but I don't have a lot of time to simmer it down,
06:05so we're just going to reduce the amount of ingredients that I use.
06:08I will say the biggest concern for me in any challenge like this is,
06:12my priority is that I always want something to taste good.
06:15Yeah.
06:15No matter how pretty something is, if it doesn't taste good when it's food, it's like, eh.
06:20How do you feel about how much time we got left, girl?
06:22Who, me?
06:22I'm not good.
06:24I am not good.
06:25You can do it.
06:25I will help you.
06:27I'm just doing a little pivot.
06:28We get a smiley face.
06:32Oh, no, that's a car on the road.
06:34I was envisioning a standing 3D car, but this gives them more options.
06:40They could do a 3D car or they could do a bird's eye view type of thing.
06:43No, it's a little child drew a picture of a car.
06:47That's still a car.
06:49Beep, beep.
06:49Chef, you have five minutes left.
06:58Ashley is the only one who has started plating.
07:00The thing that I have always struggled with is time constraints,
07:04and it feels like maybe the chefs might have that difficulty as well.
07:10All right, chef, you have three minutes left.
07:13Oh, dear Lord.
07:18Oh, my goodness.
07:19Oh, no.
07:21Oh, no.
07:22Mine's falling apart.
07:24Wow, it's starting to happen.
07:26Is no one doing a 3D car?
07:28We'll have to see what Shia does because Shia looks a little bit more rounded.
07:33You know, I'm seeing that tube.
07:34I think I assumed that tube that Shia was doing was me.
07:37I think that tube that Shia was doing is me.
07:39That's the thing.
07:39What?
07:39How does that keep it?
07:41That looks crazy.
07:41I am seeing a lot of things right now that just look like a taco salad.
07:45Yeah, I must say it doesn't look the most appetizing to me.
07:48Okay, Ashley's is looking tasty.
07:50It's getting some color in there.
07:51Yeah.
07:52Greens.
07:52Judges, I do want to know, do we think asking professional chefs to make a car in 30 minutes is too hard?
07:59It's a little mean, but I'm okay with it.
08:01I'm going to say no.
08:02Okay.
08:03I'm going to say if the challenge weren't difficult, why would we be here?
08:06All right.
08:07Across the board, nobody thinks this was a problem.
08:09No.
08:09Yeah.
08:10Okay.
08:11Oh, Shia.
08:11Shia.
08:12We got a 3D car.
08:143D car.
08:15Oh, 3D car.
08:15I'm very impressed.
08:17One minute left.
08:19My truck, it transports beans.
08:24Not even close to what I had in my head.
08:26I'm seeing panic.
08:27I am seeing a little more panic on everyone's face but Ashley's.
08:30That is fully just a Flintstones car.
08:33That is absolutely a Flintstones car.
08:36What the hell?
08:36What the heck?
08:37Come true.
08:3810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:50Hands up.
08:51Happy New Year.
08:53Happy New Year.
08:53And chefs, step away from your place.
08:56Oh, look at you guys.
08:57That was scary.
08:58Oh, my God.
08:59Persephone, are you ready to drive over to see your dishes?
09:03Yes, I am.
09:04Let's go.
09:05Yes.
09:08Gastronauts, your challenge was to create a car-shaped rib and bean dish in honor of Persephone's
09:13heritage.
09:14Let's see what you've made.
09:15Jen, let's start with you.
09:16Well, beep, beep, mother trucker is the name of my dish.
09:20Yay.
09:21All right.
09:22In front of you, you have an adorable Japanese K truck with a lot of butter beans and thyme
09:29in the trunk.
09:30We have tostones, which are fried plantains, with pickled habanero.
09:34Those are spicy.
09:35The meat is a kofta meatloaf.
09:38So it's Moroccan, North African spiced meatloaf.
09:41And then you also have some spicy wiper fluid there in the spray bottle.
09:45Oh, my God.
09:46Oh, my God.
09:46Oh, my God.
09:47That's fun.
09:48That's so clever.
09:51Yeah.
09:51Should we spray this first?
09:53Only if you like spicy stuff.
09:54We like spicy.
09:55I love spice.
09:56Okay.
09:56I love it.
09:58It's shopping.
09:58Yes.
10:02Okay, here comes the truck.
10:03Oh.
10:05This is for you.
10:05Oh, and are you going to feed me?
10:06I'm going to feed you.
10:07Oh, this is a dream I've had.
10:08For me, this is the perfect amount of spice where I can taste so many other flavors, but
10:17just, oh, my God.
10:18There's a kick.
10:20Yeah, I think the spice of it all is what's coming through to me that I like so much.
10:24It's that vinegary heat that really reads to me almost like peak leaves or something like
10:29that.
10:29It's so nice.
10:31And I love a plantain, so I need to taste this all by itself.
10:34Oh, it's spicy.
10:36It's really well seasoned.
10:37And I'm very impressed.
10:39If I have to give some criticism, I wasn't sure what part of the car was the front and
10:43which part was the back.
10:44It would have been 3D if I had more time.
10:47Oh, I see.
10:48Well, that's good to know for the next time we do a transportation-themed challenge.
10:52All right, Jen, thank you so much.
10:54This was delicious.
10:55Shia, what did you make today?
10:57My brain went back in time to the Flintstones era.
11:00The front and back wheelbase was red beans, and the plantains are the seats, and then
11:08obviously the frame of the car and the wheels are the lamb chops.
11:12Oh, no.
11:13Oh, the construction is solid.
11:16Get a little of everything.
11:17Yeah.
11:17Okay.
11:18Okay.
11:18I'm starting with beans.
11:19Get in there.
11:20I want it with like a little of everything.
11:22I love the bean and rice puree.
11:24I think it's a really nice texture.
11:26I'm originally from New Orleans.
11:27It really reminds me of like good beans and rice.
11:30For me, I will say the ribs are rare.
11:34I will eat a cow while still walking.
11:36I have no complaints about how blue rare this is.
11:39Wonderful.
11:40In fact, it's the way I prefer my meat.
11:42Well, Shia, thank you so much.
11:43This is wonderful.
11:45Ashley, you're up next.
11:47What do you have for us?
11:48This is my cute curry punch buggy.
11:50What you'll find at the bottom is the wheels is lamb chopped
11:53and a seasoned curry panseared and then tossed with some butter.
11:57I added some tomatoes and cilantro with a little bit of salt
12:00to add freshness to the bite.
12:01And beans are the windows.
12:02And the beans are seasoned with peppers, onions,
12:05and some cumin I think I put in there as well.
12:07So my thing is Afro-Caribbean fusion.
12:09And it was just important for me to get the flavors on there.
12:12So I had a battle between flavors and art.
12:15Open face all day.
12:16This is a winner.
12:18The curry flavor is the best.
12:20It's out of this world.
12:21I think the texture of the beans is great.
12:23I think they're really well seasoned.
12:24I love the texture that the onions and everything give to the beans.
12:27It's not too pureed for me.
12:28All the flavors blended perfectly.
12:30The curry is just the right level of spice.
12:32I like spice, but not too much.
12:34And it's hitting all the right places.
12:35Plus, as you said, the brightness of getting some vegetables in there.
12:39I personally, I do think it could have been hotter.
12:42I agree.
12:43Just hotter.
12:43I agree.
12:44But we're spicy.
12:45But yeah, yeah.
12:46For what it lacked in its carnice, it really compensated for in just the textures and all
12:55the flavors really working together.
12:57We have three absolutely lovely dishes.
13:00And thank you so much.
13:01But now get back to the kitchen because you have more to cook.
13:03Yeah.
13:05See you in a minute.
13:06Yeah, clean it off, Becca.
13:08Just finish it.
13:09All right.
13:10What did everybody think of that last challenge?
13:11I think it was wheelie good.
13:13Oh, like a sexy little baby.
13:16No, you're a baby today.
13:19I do think that execution suffered a little bit.
13:23I wish I could use my imagination, but I don't have one to see what some of these dishes
13:27would look like with a little more time.
13:29But for me, Ashley crushed it.
13:30Love that little car.
13:31Ashley has definitely tasted the best and also the most authentic to the region.
13:36All right.
13:36We're ready to move on to our next challenge?
13:38Yeah.
13:39Gastronauts, we have your next challenge and it comes to you from Erica Ishii.
13:42Chefs, I always want to put things in my mouth that I explicitly cannot.
13:48Tide pods, marbles, dice, Legos, wall insulation.
13:53So today I am challenging you to make me a forbidden food dish that hopefully will not kill us all.
14:01This is edible forbidden food.
14:04That's right, chefs.
14:05You have 30 minutes to design a dish we can eat that resembles any of these tasty-looking, inedible goods we so desire.
14:12You'll be judged on taste, creativity, and edibility.
14:16You have 30 minutes starting now!
14:25Who here has not actually eaten a bouncy ball?
14:28I haven't eaten a whole one, but I've bit some off the side for sure.
14:31Yeah, I was about to say, have you eaten a bouncy ball to completion?
14:34Yes.
14:35I don't have the forbidden foods thing.
14:38Whatever's in your brain that makes you have that, I simply do not have it.
14:40I don't want to eat a Tide pod.
14:42I don't want to eat sand.
14:43Anything like that.
14:44Also a sense of self-preservation.
14:46I really do not want to die.
14:49What are you making?
14:49Are you going sweet or savory?
14:51I'm going savory seafood.
14:52I am also doing savory seafood.
14:57I am making a Filipino cookie called poveron.
15:01And they're usually really tiny.
15:03This will be the first time I'm making it in a large, a very, very large portion.
15:09Okay, oh, I see coconut oil going into Ashley's pan.
15:12I love that.
15:13We don't know exactly what they're going to make.
15:14You listed off a lot of things, and there's a lot of inedible stuff in the world.
15:17Yeah, that's true.
15:18Last time we knew we were getting car.
15:20This time, who knows what we're going to get.
15:23There's this, like, very ridiculous trend on TikTok of making butter candles and people serving them in bread.
15:31So I went with that direction.
15:34But I thought of the best thing to go with butter, and that's lobster.
15:40What's Jen working with back there?
15:42I don't know.
15:43I really can't tell.
15:43So I'm going to go into the kitchen to see what they're doing, because this is fully a mystery to me.
15:47And I will bring back some good inedible intel.
15:49Yes.
15:49Part back.
15:50Okay, I'll be back.
15:52Hello, everybody.
15:54Hi.
15:54Hi, Jordan.
15:55I just want to know, have y'all eaten stuff that you're not supposed to?
15:59Not in, like, 30 years.
16:01I'm seeing this.
16:01Orbs.
16:02We're getting orbs from you?
16:03We're getting 3D spheres.
16:043D spheres.
16:05Okay, I love that.
16:07Ooh, beets?
16:08Yeah.
16:08And what's in this little bowl right here?
16:09That is powdered freeze-dried pear.
16:12Ooh.
16:12I'm excited.
16:13And a lot of butter.
16:14A lot of butter.
16:15Wow.
16:16Jen, this looks great.
16:17I have no clue what you're doing in that pot, but I want to be surprised.
16:20All right, this looks, this looks beautiful.
16:23Sometimes we get stuff on this show that is like a car made of beans.
16:27And they rarely let me have stuff like this.
16:29Okay.
16:30Wow.
16:30I am about to get married.
16:32You can't be doing stuff like this.
16:34No, yes, you absolutely can.
16:35I love this.
16:36Wow, this is the first gift I've ever been given on the show.
16:39Okay, we got butter.
16:40We got rose petals.
16:41Pepper, cardamom.
16:43Cardamom.
16:43It's salted butter, rose petals.
16:45Now, is this similar to something you would make at home for your family?
16:47Without the shapes, then yes.
16:50Okay.
16:50The flavors feel like something your family would enjoy.
16:52Absolutely.
16:53Well, this sounds absolutely delicious.
16:54I can't believe I get to eat lobster today.
16:56You do.
16:56Ooh, and a whole tub of garlic.
16:58Yes, I love garlic a lot.
17:00I do too.
17:01Oh, and scallops.
17:01Are you a big seafood chef in general?
17:04I personally love seafood.
17:05So I'm a big seafood person.
17:07And I love, yeah.
17:09I'm excited.
17:09Seafood is my favorite food.
17:10So I'm looking forward to this.
17:13And I don't want to bother you anymore.
17:14Plus, I'm going to go put these in water.
17:17So just call out to the bridge if anybody needs me, okay?
17:21Taya, that's cheating.
17:22You can't get flowers.
17:23We're getting lobster.
17:24And I think I have a new girlfriend.
17:26Yes!
17:27Congratulations!
17:28Wow.
17:29It's the first time on the show I've ever gotten a gift.
17:31So do they win automatically?
17:32In a way, yes.
17:34I do think it gives them huge bonus points.
17:36Because I'm like, whoa, you're able to cook and woo me?
17:38I did see that Jen is doing something sweet, using coconut,
17:41lots of fruits, and also beets,
17:44which I thought was really interesting in a dessert.
17:46Shia had roses in butter.
17:49What?
17:50Roses in butter?
17:51Rose, petals, and butter.
17:52I love those two things so much.
17:54Right next to lobster tails.
17:56Would you like me to hold these for you?
17:57Oh, sure.
17:57I would love to hold them for you.
17:58Okay, great.
18:00Wow.
18:00Okay.
18:00All right, chef, you have 10 minutes left.
18:06Hey, Shia, is this easier or harder than the last challenge?
18:09This is 100% easier.
18:11I agree.
18:14So I'm going to be adding color to my Tide Pod by using some blue spirulina for the base.
18:21These don't need to bake.
18:23There's actually no-bake cookies.
18:24So I think I'm going to make it.
18:26I'm optimistic.
18:28I'm seeing two white liquids on Ashley's station.
18:31Jen's starting to take shape.
18:33Yes, I did see that Jen has these orbs that I know that you can fill.
18:37So that could be like a big marble.
18:40My dreams are coming true!
18:42All right, chef, you have five minutes left.
18:45Okay, we got some Swiss chard being cooked up.
18:47I love the chard.
18:48I mean, talk about a beautiful vegetable.
18:51I'm wondering if I should pivot because the freezer's still not making my butter solid.
19:01Last challenge, I found Shia's food to be really cold.
19:05I'm wondering if maybe she's plating way too early.
19:09I'm here for garlic bread and chard.
19:11One minute left, chefs.
19:12Don't fall apart.
19:16Okay, what is Shia's thing?
19:18Does it look like a...
19:19Is that a candle?
19:21Oh, it's a candle.
19:22Oh my God!
19:24Shut up!
19:26Okay, okay.
19:27Oh, and then what's over here?
19:28We have...
19:28What is that candle?
19:30Is that possible?
19:32Erica, this challenge was a great idea.
19:34All right, chefs, you have ten, nine, eight...
19:37Nine, eight, seven, six, five, four, three, two, one!
19:46Put all your weird piping bags and bowls down because it is time to present your food.
19:53Cute.
19:55Wait, are they supposed to eat the lupon now?
19:58All right, Erica, are you ready to see how our gastronauts made toxic tasty?
20:02I've been ready my whole life!
20:03Let's go, let's go.
20:04Okay, come on, let's go.
20:05Gastronauts, your challenge was to create a forbidden food feast that won't kill us.
20:10Ashley, we're going to start with you.
20:11I made Tide Pods today.
20:13Yay!
20:16So, the grits are the base of a Tide Pod, which is usually blue.
20:20So I infused it with blue spirulina.
20:22On top, you have scallops.
20:24They're poached in a coconut broth.
20:25And then to the left, where you have your green, is a Thai basil pesto.
20:30I love your ability to sell us on a concept because this does not at all look like a Tide Pod.
20:35Not even a little bit.
20:36If it was blue, more, maybe?
20:37No.
20:38Got it.
20:39But it's absolutely delicious to me.
20:41Oh my God, it is so good.
20:42The scallop is perfectly cooked.
20:44All the flavors are wonderful.
20:46Once again, this perfect, harmonious mixture of a bunch of different things.
20:51It's spicy, smooth.
20:53The scallop was impeccable.
20:55I think what would have made it into a Tide Pod is just being in a little shot glass.
20:59I would have believed it.
20:59I think in terms of, like, looking like something that I shouldn't eat, it looks like we should be eating it.
21:06Yeah.
21:06You did too good of a job at making food, which ultimately was to your detriment of this challenge.
21:13Thank you so much, Ashley.
21:14That was absolutely delicious.
21:15Thank you, thank you.
21:16All right, Jen, you're up next.
21:18Are you ready for a spa day, bitches?
21:20Yeah!
21:23We have edible bath bombs.
21:26These are Filipino cookies called polveron.
21:29It's pressed, toasted flour with milk powder, sugar.
21:33You have a blueberry vanilla Rice Krispies.
21:35You have a pear and vanilla.
21:38And then you have a rose raspberry with a beet and strawberry foam.
21:42That blueberry Rice Krispies treat vanilla is unbelievable.
21:45It tastes like pretty pebbles in the best way possible, but elevated.
21:49Also, the texture of all of these is kinetic sand 100%.
21:54Yes, yes, yes.
21:55100% kinetic sand.
21:57Also, it feels like when you throw in the bath bomb and it starts fizzing, that's the Rice Krispies.
22:02And it starts to break it up and you can touch with your jam.
22:04How did you do this?
22:06It is toasted flour, hydrated with melted butter, and then I chilled it, so it's a no-bake cookie.
22:12It feels like I'm eating a bath bomb.
22:13My favorite is the Rice Krispies.
22:15But it does not taste like I'm eating a bath bomb.
22:16Your tongue is blue.
22:18Yes!
22:19That's really fun.
22:22I think maybe just for fun, I would have loved to see more of the beet and strawberry foam.
22:27I didn't get a ton of the taste, and I think this dish does definitely read as dry.
22:32I think it needs, like, a milk bath.
22:34Yay!
22:35Like a little, like a little, oh!
22:37Jen, this is one of the most fun dishes I've ever eaten in my life.
22:40Thank you so much.
22:41Yay!
22:43All right, Shia, you have our final dish.
22:44Judges, I made for you a dish called Ashes to Ashes.
22:48Oh, my God!
22:50This is crazy!
22:52The candle is edible on the inside.
22:55It is a butter candle.
22:57Wow.
22:57And so I thought of what is my most favorite thing to eat with butter?
23:00Lobster.
23:01You want the butter to melt and reveal the lobster, and then you can start pulling pieces of lobster.
23:07The lobster's in there?
23:08The lobster's in the candle.
23:09This is the Yankee candle of my dreams.
23:11But you should be able to pull some of the lobster pieces out.
23:14Wow, there's so much lobster in this.
23:18Ah!
23:19It's so salty.
23:22Mmm!
23:23The lobster is sensationally buttery.
23:26The chard is, like, nicely cooked, but still fresh.
23:29It also has roses in the butter.
23:32I was wondering about, yeah, to finish off the romantic aspect of the candle.
23:37I think that the butter with the lobster is incredibly smooth.
23:41It's incredibly savory.
23:44Like, it's hard for me to describe, honestly.
23:47It's delicious, though.
23:48One of my favorite things about food and meals is the experience of it.
23:52Like, something fun that you do with friends, something memorable.
23:55And this is such a wonderful experience.
23:58I think rose butter is now maybe my favorite kind of butter.
24:01All right.
24:02I'm gonna keep eating this, but y'all have to go back to the kitchen because we have another round of food.
24:07Yes!
24:08Well, let's do it.
24:09Yeah.
24:10Thanks so much, you guys.
24:11Bye!
24:12Bye!
24:13Mm.
24:14Erika, what'd you think of your dishes?
24:16This is the best day of my life.
24:18Really?
24:19Yeah.
24:20I cannot tell you how many times I've said, hey, I'm gonna eat that.
24:24And people will say, Erika, no.
24:26And this time, it was Erika, yes.
24:29If you had to say who is the front-runner right now, who would you say?
24:33Sefi?
24:34Jen.
24:35Erika?
24:36And then just in terms of fulfilling the prompts.
24:39All right, Becca?
24:40Ashley all the way.
24:41I loved that dish.
24:42It was delicious.
24:43And I don't even like scallops.
24:44Becca, are you ready for your challenge?
24:46Oh, yeah.
24:47Chefs, your third and final challenge comes from none other than Becca Scott.
24:51So, I love a happy hour, but there simply is not time to order everything on the happy hour menu all at once.
24:59So, I want to taste all of it.
25:02I want cocktail-inspired appetizers.
25:05This is called the happiest hour.
25:08There you have it, Gastronauts.
25:10Your challenge is to create a series of bites in 30 minutes as an homage to your favorite boozy beverages.
25:16You will be judged on taste, presentation, and your dish's ability to replicate that je ne sais quoi of getting drunk immediately after work.
25:24Yeah.
25:25Your time starts now!
25:32Wow.
25:33What's everyone ordering at happy hour?
25:36I'm like a whiskey sour kind of girl.
25:38Ooh, okay.
25:39Frozen strawberry margarita.
25:40Double fisting scotch.
25:42Scotch?
25:43Any brand or...?
25:44I want it to taste like I'm licking the bottom of an ashtray.
25:48I, unfortunately, drink like a University of Tennessee sorority girl.
25:51I want a frozen strawberry margarita.
25:53Yes.
25:54But for me, I'm typically at happy hour for the food.
25:57I want a little street taco.
25:59I want a coconut shrimp, a spinach artichoke dip.
26:03I want something and I want it to be $3.
26:05All right, girls.
26:06What do y'all order when you go to happy hour?
26:08I get a martini.
26:09Dirty.
26:10Chefs, I want to know who in here is a big drinker?
26:13Who's going to happy hour?
26:15Yeah!
26:16Oh!
26:17Yeah!
26:18Shaya, is this for drinking or cooking?
26:21I would love a shot.
26:23Let's get some shots in bowls and let's get you guys taking some shots.
26:26Maybe you feel like it.
26:27I don't know if they actually did that shot or not, so I'm going to go check on them.
26:30I'll be right back.
26:31Bring back alcohol?
26:32Bring back booze?
26:33Yeah.
26:34Okay.
26:35Do we have a preference of what kind?
26:36Rob.
26:37Ooh!
26:38All right, chefs!
26:39How's everybody doing?
26:41Great.
26:42Okay.
26:43God, you have such a positive energy.
26:44Do people tell you that a lot?
26:46Yeah.
26:47All right, I'm seeing cheese.
26:48I'm seeing miso.
26:49This is very interesting.
26:50There's a lot of different stuff going on here.
26:52Yes, there is.
26:53I do want to know, where are you from?
26:54I'm from Brooklyn, New York.
26:55How long have you been in Brooklyn?
26:56I've been there for 20 years.
26:58Wow, 20 years in Brooklyn.
26:59I could only do eight.
27:01I'm from here, though.
27:02I'm from California.
27:03If you win the trophy, how will you be taking it on the plane?
27:06PSA is going to have to pry it from my cold, dead hands.
27:08I love that.
27:10I love that.
27:11Let's see what's going on over here.
27:12Massa harina, so corn tortillas.
27:15Cory tortillas.
27:16Cory tortillas.
27:17So when I think of happy hour, tacos comes to mind.
27:20So I'm doing three different flavors of tacos inspired by cocktails.
27:24And we're doing three different fillings as well?
27:26Yes.
27:27So we're doing chicken, mushrooms, and shrimp.
27:30I love shrimp.
27:31Okay, and what have we got going on over here?
27:32I see crab, which I love that we're doing so much seafood.
27:35Do you feel like, once again, this is playing within your culinary palette,
27:38or are you really putting yourself out there flavor-wise?
27:41I think the last thing I made was I put myself out there with this one.
27:45I'm focusing on the sauces.
27:47It's within my palette, some of it, and then some of it's a little different,
27:50because I'm doing three different things.
27:51Okay.
27:52A little bit of both.
27:53Of course, Ashley, I'm sorry.
27:54Are these for us?
27:55Those are for you.
27:56Wow, okay.
27:57You definitely get culinary points for doing an extra two steps.
28:00All right, next time you see me.
28:01I know how to butter up the judges.
28:03Next time you see me, I'll be in a better mood.
28:05Yay.
28:08I have tequila.
28:12All right.
28:14Oh, my God.
28:15Did you know that if you make your own cooking show,
28:18you can do whatever you want, including drink on it?
28:20I love that.
28:21Okay.
28:22I have no chasers whatsoever.
28:24Oh, please.
28:25We will have our happy hour treats.
28:27All right.
28:28Let's all cheers to the chefs.
28:29Let's do one big cheers to the chef.
28:31Cheers to the chef.
28:32I'm not a big drinker, so let's see how this goes.
28:40Yeah.
28:41Oh, that's tequila, right?
28:42Woo!
28:43I'm on vacation.
28:44Yeah.
28:45I like it.
28:46We've gotten to eat so much good food,
28:47and now we've had alcohol.
28:48This is great.
28:49This is the best day.
28:50I drink rarely, but when I do, I really enjoy it.
28:53It feels very bad to me.
28:55I'm not a fan of tequila either.
28:57All right.
28:58Well, they're doing a lot of fun stuff over there.
29:00We have tortillas, homemade tortillas being made.
29:04Oh.
29:05Three different types of seafood over there.
29:07All kinds of stuff that's really delicious.
29:09Ashley's clearly making some kind of salsa, I would assume.
29:15When I was choosing the dishes, I thought about cheese,
29:17because I love cheese.
29:18And so I feel like I love having martinis with blue cheese.
29:21I like having Bloody Marys with a mozzarella stick.
29:24So that's kind of the direction we're going in.
29:26It looks like everybody's working with herbs,
29:28which I really like to see.
29:30I love an herb.
29:31Okay.
29:32I'm noticing that cheese sticks are being used,
29:34like a cheese stick you would eat on a hike.
29:37I need for a mozzarella stick.
29:39Oh, a mozzarella stick.
29:40That's one of my favorite bar foods.
29:42That's why we have to have a whole panel of judges,
29:44because I forget that mozzarella sticks exist.
29:46Mentally, I am here.
29:49Mentally, I am here.
29:51All right, chefs, you have ten minutes left.
29:55Mozzarella sticks are happening.
29:57Fried mozzarella sticks.
29:59How are you guys feeling after drinking that tequila?
30:03Sloshed.
30:04A little funny.
30:05I'm so good.
30:08Yeah.
30:09Ooh, a rolling pin is coming out.
30:11Something is getting smooshed.
30:12And what are these up here that Ashley's doing?
30:15Are those olives?
30:16Cheese.
30:17Cheese?
30:18All right, we have about five minutes left, chefs.
30:20Oh, my God, I'm not going to be able to make it.
30:21Oh, crap.
30:22I want to know, do you all think it would be possible
30:25to eat food that tasted good
30:28that could actually get you drunk?
30:30I can see definitely like a brandy thing
30:33or like a Kahlua ice cream-y thing.
30:37I've gotten drunk off of alcoholic ice cream.
30:39I do feel like you could get there with fondue as well.
30:42Oh.
30:43I feel like with cheese fondue,
30:44sometimes they'll just top it off with a little white wine,
30:47and then you're like, this feels like 50% wine at this point.
30:50Can we change my request?
30:52Now I want cheese fondue.
30:54Yeah.
30:55Well, maybe one of them are making cheese fondue.
30:56We don't know.
30:57It could be.
30:58All right, chefs, you have two minutes left.
30:59Oh, my God, tomato soup.
31:01I went to some wedding, and one of the little tray pass appetizers
31:04was just a little shot glass of tomato soup
31:07and a little grilled cheese garnish.
31:10Yes.
31:11It was so brilliant, and again, I love an experience.
31:15Chef, you have one minute left.
31:16I could absolutely use a shot right now.
31:18I need a real cocktail.
31:20Sweating on every core of my body.
31:23Jen, what is Jen doing over here?
31:25Oh, these are maybe the olives?
31:27Oh, my God.
31:28Oh, my God.
31:29And once again, Shia is cooking something
31:31that ultimately does not look finished.
31:34I will say, if Jen is serving a tomato soup
31:37that looks like a Bloody Mary,
31:38does that feel transformative enough?
31:40Works for me.
31:41Especially if it has alcohol in it.
31:43All right, chefs, you have 10,
31:459,
31:468,
31:477,
31:486,
31:495,
31:504,
31:513,
31:522,
31:531.
31:54All right, chef.
31:55Drop your drink-themed dishes.
31:58Hands up.
31:59Knives down.
32:00Gastronauts, that's time.
32:02Becca, are you ready to try your challenge?
32:04I'm so ready.
32:05All right, let's go.
32:07Can't wait.
32:08Okay.
32:09Okay.
32:10Gastronauts, your challenge was to design a flight
32:13of tasty appetizers inspired by happy hour beverages.
32:16Let's see what you've created. Shia, you're at first.
32:19Judges, I made you guys a flight of tacos
32:22inspired by three of my favorite cocktails.
32:25The first one is a mushroom mole taco that is mimicking
32:31an espresso martinis.
32:33The second taco is a pina colada shrimp with a little
32:37pineapple and coconut sauteed in rum.
32:40And the last one is the mint pomegranate mojito with chicken
32:45and one tortilla didn't make it on the plate.
32:48Okay, let's try this mushroom taco first.
32:49And that's marinated in mole and espresso with vodka.
32:54Strong flavor.
32:55I can taste the vodka.
32:57Vodka is strong.
32:58The vodka is very strong in that mushroom.
33:00I didn't really have time to burn it off completely,
33:03but I guess you guys got a full shot of it.
33:05You know?
33:06You did indeed get a full shot.
33:07I love the concept.
33:08I love the idea of the espresso in the mushrooms.
33:10That sounds so tasty.
33:12All I get is vodka.
33:13Yeah.
33:14You struggled with time.
33:15I would say in all three challenges,
33:16but you were unbelievably ambitious.
33:18To a fault.
33:19Yes.
33:20Having a whole flight of tacos with different cocktails in mind.
33:25It was again, so ambitious.
33:28And like, I see the time blindness in you.
33:33And so, yeah, I think if you'd had a little more time to cook,
33:36you know, I think the flavors would have turned out like a lot,
33:39a lot subtler, but I love the concept.
33:42Shia, thank you so much.
33:43This was wonderful and so fun.
33:45It's been a blast.
33:46All right, Ashley, you're next.
33:47All right.
33:48So I'm going to be bringing out my three flights.
33:51They're inspired by my sisters.
33:53The first one is a lemon drop martini-esque vibe.
33:56So you have the crostini on the bottom.
33:58There's ricotta that is blended with some honey.
34:02And on top is lemon preserves with the vodka in it.
34:05The other dish is a margarita ceviche done with crab.
34:09There's actually tequila in that.
34:11The last thing is a mojito salad.
34:14Cucumbers, tomatoes, red onions, and that has rum extract
34:18just to get a sweeter flavor.
34:20The salad, I'm definitely getting mojito.
34:23That's very tasty.
34:24I think everything is really bright.
34:26And refreshing.
34:27Yeah.
34:28The crostini is savory.
34:31I intended it for it to be more sweet
34:33because I put honey in there,
34:34so that way it tasted more like a cocktail.
34:36I'm getting a little savoriness to it that I like.
34:39Honestly, yeah.
34:40I think it tastes really good.
34:41And I will say I love the creativity of all these dishes.
34:44I think I could tell you what cocktails these dishes
34:47were inspired by without knowing.
34:49I don't get an overwhelming sense of booze on any of them.
34:52I can taste that there's a little bit in there,
34:54but, like, everything was so, like, refreshing and light
34:58and just worked well together.
35:00I want to eat the salad every day.
35:02It's so light and refreshing.
35:04Not too much booze for me.
35:06A little bit too much booze in the crab margarita.
35:09And then what was the drink for the lemon?
35:11A lemon drop martini.
35:12The fluffiness of the topping was delicious.
35:16Well, Ashley, this was super delicious and creative,
35:18so thank you so much.
35:20All right, Jen.
35:21What do you have for us?
35:22Uh, fasten your seat bills, ladies, for a homage flight.
35:27Uh, for you, I have breakfast, lunch, and dinner
35:29you would have on a flight.
35:30That is a mozzarella stick brushed with sun-dried tomato and miso.
35:36It has a horseradish marinara with a bacon, pepperoncini garnish.
35:41We have potato chips with lots of gin-inspired herbs
35:44and a French 75 fondue.
35:47It's got gin and champagne in it.
35:50And your final dish to cleanse your palate is a martini salad
35:54with fried olives stuffed with blue cheese.
35:56I think the fondue is a little too boozy for me.
35:59Sefi, what do you think?
36:00It's yes.
36:01You're getting a lot of booze in that, but I love the concept of it.
36:05I am getting French 75, so I am getting what you're promising,
36:09which I think is respectable.
36:10I think I'm getting that miso in the mozzarella stick,
36:13which is a very unique take on a mozzarella stick.
36:15I really like the fondue.
36:18I don't know.
36:19It just adds a sharpness to it that I really like.
36:23Well, chefs, this has been so absolutely delightful
36:26getting to meet you today and eat all of your delicious food.
36:29Thank you so much for being here.
36:30Oh, thank you for having us.
36:33Clap.
36:35Gastronauts, you have made it.
36:37But only one of you has caused a permanent culinary crater
36:40in our brains for the rest of forever,
36:42and that person will take home this actual, literal,
36:44real-life piece of the moon.
36:46Our judges will now conspire amongst themselves
36:48to determine a winner.
36:50All right.
36:56We have our winner.
36:58Can I get a drum roll, please?
37:00And our winner today is...
37:08Ashley!
37:11Ashley, come back through a piece of the moon.
37:13How do you feel?
37:14I'm so shocked.
37:15This is incredible.
37:17And I do want to say, judges!
37:19Yeah!
37:20Did you know that you've been being judged this entire time?
37:22On what?
37:23I actually...
37:24That's right.
37:25Ah!
37:26Ah!
37:27The chefs have conspired to figure out a winner
37:29of the most creative and enjoyable challenge.
37:32Oh!
37:33And whoever is selected for that will win an actual,
37:35literal, real-life piece of the sun.
37:37Ashley, will you please whisper in my ear the winner of that challenge?
37:41All right.
37:42And the winner today is...
37:44Sethi!
37:45Yay!
37:46Sethi, get on down here!
37:47I see!
37:48Why?
37:49Car, rib, bean!
37:50Car, rib, bean!
37:51Here you go, Sethi.
37:52Thank you!
37:53Congratulations.
37:54This has been absolutely incredible today.
37:55Hats off to our champion and a huge cosmic salute to every single one of you who was involved
37:56today.
37:57You all did absolutely wonderfully.
37:58And remember home gastronauts?
37:59It doesn't matter if you're reaching for the outer rim of gastronomic greatness or you're
38:02griddling a cheese quesadilla.
38:03Make sure you boldly cook what no one's cooked before.
38:04Good night!
Recommended
45:00
|
Up next
42:40
38:21
38:51
42:03
42:29
43:10
42:30
1:05:35
47:17
48:57
1:01:40
1:02:09
1:24:17
1:09:14
1:26:03
41:01
46:07
1:15:59
19:54
41:01
48:57
Be the first to comment