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00:00Tonight, three trained chefs compete in cooking challenges
00:02created by people who only have training in improv.
00:05We, the asteroids.
00:07Them, the gastronauts!
00:15I'm your host, Jordan Myrick,
00:17and joining us in Mission Control tonight are Demia DiGiwebe.
00:20I'm supposed to be on a diet, but tonight I'm feeling astronaut-y.
00:24Jeremy Culhane.
00:26Hey, I hope this food is like the theory of relativity.
00:28Beyond my comprehension.
00:30And Kimya Bipornia.
00:32Dough or doughnut, there is no fry.
00:35Mission Control, are you ready to meet your gastronauts?
00:37Let's frickin' do it.
00:39Please welcome Raquel Fleetwood, chef and owner of Catered by Raquel.
00:42Inspired by her Puerto Rican heritage,
00:44she's cooked for celebrities like Anthony Anderson,
00:46Will.i.am, and the Anaheim Ducks.
00:48That's a lot of breadcrumbs.
00:50Chris Sanchez, executive chef at St. & Second,
00:53a veteran of Orange County's top restaurants,
00:55he's always ready to prove his mole is the best in the world.
00:58And now, the universe.
01:00And Amanda Rios, chef and owner of Playa Baby Food Truck,
01:03she plans on bringing southern heat, coastal Mexican flair,
01:06and her vibrant style to our cosmic culinary chaos.
01:11Gastronauts, your challenges today will change the spice time continuum.
01:15And if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:22Gastronauts, your first challenge comes from Demi.
01:24Gastronauts, food's come in all sorts of colors, red, dark red,
01:29but I find black to be the least appetizing color of food.
01:33Looks like tar, tastes like food dye, I don't like it.
01:35So tonight, I'm challenging you to make me a delicious, pitch-black dish of food,
01:41using no food dye whatsoever.
01:43This is pitch-black perfect.
01:46Gastronauts, you will be judged on taste, creativity,
01:48and how upsetting our teeth look after this meal.
01:51You have 30 minutes, starting now!
02:01Uh, this challenge is definitely a challenge.
02:04I'm excited to see what comes of it.
02:07I am curious, are we cooking show watchers in general?
02:10Yeah.
02:10I think the closest I get to cooking shows is Top Gear.
02:13What?
02:13Top Gear, that's a British show.
02:15Dropout needs a car show.
02:17Jeremy, stop trying to get your own show.
02:19A car show I can host.
02:21Jeremy.
02:22Demi, how did you think of this challenge, and why?
02:25Honestly, I was in London,
02:28and I remember feeling like everywhere I went,
02:30I was like, everyone's just wearing dark colors here,
02:33and so I want a food that looks boring, but it tastes good.
02:37I don't think I can think of any food that's just pitch-black.
02:40I'm like, yum.
02:41Yeah.
02:41It doesn't make me go yum-a-rooney.
02:43Oh, there it is.
02:44So what I've been told before we started rolling
02:46is that everyone's going to be pitching catchphrases
02:47for themselves for this episode.
02:49Yes.
02:50All right, let's go down the line,
02:51let's hear the catchphrase.
02:51Create the t-shirt.
02:52Yum-a-rooney.
02:53Tell me yum.
02:54Now that's a good chef.
02:56Yum.
03:01You know, I feel like unusual challenges
03:04make for unusual solutions, so, you know.
03:08So, that's a black chicken.
03:10Yeah, black chicken.
03:11That's a thing?
03:11Yeah, black chicken is a real type of chicken
03:13that is literally black.
03:14Is it, like, a breed of chicken,
03:15or are they doing something with the chicken?
03:18No, to my understanding, it's a breed of chicken.
03:20What is this right here?
03:20I'm seeing something black.
03:21It looks like black food dye,
03:23but they're explicitly not allowed to use this.
03:25Is it squid ink?
03:26Whoa!
03:26Probably squid ink.
03:27We're probably getting a lot of squid ink
03:28in this challenge.
03:29Wow.
03:29I'm seeing seasoning of meat happening.
03:32Black seasoning.
03:33I wonder what that is.
03:34Maybe coffee?
03:35Maybe brown coffee?
03:36It's also, like, there are black foods,
03:37but it's never, like, the whole thing is black.
03:39It's always, like, this little,
03:40this part of it is black,
03:41and there's a bunch of sauces.
03:42Black rice.
03:43I feel like black rice sometimes looks a little purple.
03:45It does.
03:46It's true.
03:46I think it doesn't always look fully black.
03:48I'm going to ask that we turn off all the lights,
03:50and I'll be like,
03:51if I can see the food still, I'd disqualify.
03:53How about this?
03:54I'm going to go to the kitchen.
03:54I'm going to talk to the chefs.
03:55I'm going to see which foods you can see in the dark.
03:58Okay, I'll be right back.
03:59Hello.
04:01How's everybody doing?
04:03Fantastic.
04:03All right, we're doing black chicken.
04:05This is very exciting.
04:06This is very specific.
04:07I feel like you don't see black chicken in America very much.
04:10I don't know.
04:10Black chicken is just a funny thing to say.
04:12Sure.
04:12That's what it's called, right?
04:13Well, you know, it is a silky chicken.
04:15You know what?
04:15Actually, we're going to take it again.
04:17You look beautiful.
04:19Oh, my God.
04:19Thank you so much.
04:20And what is this?
04:20Silky chicken?
04:22It is.
04:23Yum.
04:23I love that, and I eat it all the time.
04:24That's kind of all I know it as.
04:26All right.
04:26Tell me about what you're doing.
04:27So I'm going to take this head and the feet we have left, throw it in a pan with a little
04:32bit of that black garlic and some mushrooms, and throw this with that chicken over some
04:36black bean hummus.
04:38Delicious.
04:38Thank you so much.
04:39All right.
04:39How's it going over here, Chris?
04:40It's going fantastic.
04:42What are you doing?
04:42It's going to be a charred corn relish.
04:44Oh, I love corn.
04:46So we got to get the char on it over there on our lovely cast iron, and then I'm going to
04:50toss it with black garlic.
04:51I would say black garlic is probably my favorite black ingredient.
04:54Fantastic.
04:55It's so delicious.
04:56Okay.
04:56I'm going to let you go.
04:58You're doing a lot.
04:59Okay.
04:59Hello.
05:00What is this?
05:01This looks like trash.
05:02Okay.
05:04That is a dish called trash.
05:05That's black trash for you.
05:07It's actually very hot.
05:08That's why I shouldn't be in the kitchen touching stuff I'm not supposed to.
05:10Tell me what's going on.
05:11This is a blackened filet mignon.
05:13I blackened it with some active charcoal.
05:14All right.
05:15Chefs, you're doing an incredible job.
05:16I'm going to get out of your way, but I'm just in the other room, so shout it out if you
05:19need anything.
05:21I heard that.
05:22Okay.
05:23For a food pitch that sounds so gross, it smells delicious.
05:27Really?
05:27Yes.
05:29I made a mess.
05:31Puffed black rice.
05:32So this is a silky chicken.
05:36Yeah.
05:36They are not black on the outside.
05:38Okay.
05:39No, not these guys.
05:40Oh, my God.
05:41Not these guys.
05:43Not those guys.
05:43It looks like a poodle.
05:45No, not those.
05:45I've done something terrible.
05:46I love those guys.
05:47I love those guys.
05:48Oh, no.
05:49What have you done, Kimmy?
05:51I just thought it was going to be like soup.
05:53I thought it was going to be soup with beans in it.
05:55You thought every chef was going to make black bean soup.
05:57Yeah.
05:57Yeah.
05:58That's what I'd make if I were on the show.
06:00That's why I'm not on the show.
06:01All right, chefs, you have 10 minutes left.
06:10Can I just say also, this, I think, is the first time a chef has cooked something for me.
06:15You've never been to a restaurant?
06:16I've never been to a restaurant, no.
06:17I don't believe in that.
06:22Jeremy, what's going on?
06:23I think these three people cooking for me has brought something up that I'm just not ready for, you know?
06:30Cooking is beautiful.
06:31Okay.
06:32I wish more people...
06:33If you cry, I'll give you $100.
06:35Okay.
06:39Cooking is beautiful.
06:42I wish more people learned how to cook.
06:45Michelle Obama was right when she was pushing for all of us to cook.
06:49Michelle Obama?
06:50That's how you're going to cry.
06:50People that make him cry.
06:51Michelle Obama.
06:53Barack Obama.
06:54Can I have the same challenge if I cry?
06:56Because I'm almost there.
06:57Yeah, yeah, yeah.
06:58Okay, $100, two overcries.
06:59Demi's crying.
07:00What the fuck?
07:02Whoa!
07:02What the hell?
07:03What the hell?
07:05Michelle Obama.
07:06Barack Obama.
07:06Barack Obama.
07:07Is that about you?
07:09Two minutes, chefs.
07:10Time to plate.
07:11It's time to plate.
07:13All right, chefs, since there's about...
07:14The time is...
07:15Okay, I can do this better.
07:16Hang on.
07:17Chefs, there's a minute and 30 seconds left.
07:19Okay, so we're counting down.
07:20You could get a buzzer beater here on the plate.
07:21So if you just drop that last ingredient at the last second,
07:24that would be so exciting.
07:26But don't, like, wait until...
07:28Like, use your time wisely.
07:29No, you should wait and just drop that like a buzzer beater.
07:34Which voice of ours do you like the best, chefs?
07:37They're in the last minute.
07:39Whoever's talking currently.
07:40Yep, agreed.
07:41Yes!
07:42Oh, yeah!
07:4330 seconds left, chefs.
07:46I'm loving this, and I'll tell you right now,
07:48I don't think anyone's making black bean soup.
07:49I had a full breakfast, and then I was like,
07:51that's fine, I'm leaving space for soup,
07:53and nothing more or less.
07:55Y'all want to help me count the chefs down from 10?
07:57Yeah.
07:5710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:08Chefs, nine down, hands up.
08:11Get all the squid ink off your aprons
08:13because you're about to present your dishes.
08:15Demi, are you ready to sample your pitch black dishes?
08:18I am so excited.
08:19Okay, all right, come on, everybody, come with me.
08:21We're gonna go to the...
08:22Can't wait to eat some soup.
08:24Dining pod.
08:26Gastronauts, your challenge was to create
08:27a pitch black plate for Demi.
08:29Let's see what you've made.
08:30Raquel, you're up first.
08:32I made a blackened filet mignon
08:33topped with squid ink and relo shiitake sauce
08:37on top of black bean puree
08:39with a black puffed crispy rice.
08:42So we have black squid ink, black bean,
08:44blackened steak?
08:46Yes, with charcoal.
08:47Is that a flower?
08:48She's a black pansy.
08:49Oh.
08:50Are you gonna eat the flower?
08:51My initial question is,
08:52why does this taste good?
08:54This is amazing.
08:55What's the flavor in it?
08:57It's probably the black garlic and the squid ink.
08:59Okay.
09:00What's the sauce?
09:01It's a black squid ink with merlot.
09:04The merlot.
09:05Jeremy, don't act like you know what merlot is.
09:07It must be merlot.
09:08And that's a spice?
09:11Demi, I wanna know,
09:12is this dish black enough for you?
09:14Definitely black.
09:15I'm also, I love that it is black,
09:17but the steak is not like well done.
09:19Cause I'm, I just,
09:20I think the balance of that
09:21shows a real mastery of cooking.
09:23Whereas I would just be like,
09:24cook it, just put it in the oven,
09:2630 minutes.
09:27You're saying if you were doing this,
09:28you'd just put a steak in the oven
09:30for 30 minutes?
09:31I would put it in and then just be like,
09:32when we're done,
09:33when the timer runs out,
09:35pull the steak out.
09:35And that's why you'll never be able
09:37to do this show.
09:38Season 10.
09:39Rekha, this was absolutely delicious.
09:41Thank you so much.
09:41Oh, cool.
09:43Chris, you're up next.
09:44I made for you a squid ink polenta,
09:46a braised charred octopus,
09:48and a black garlic corn relish.
09:51I love corn.
09:52Corn can really do no wrong in my book.
09:56That is not a texture I was expecting from that.
09:57This may be bad to say while tasting,
09:59but an octopus cooked in squid ink.
10:02Oh, no, different animals.
10:03Squid.
10:03I was going to say,
10:04is that like if I cooked me in pee?
10:07Not quite.
10:08It's like if you cooked you a dog pee.
10:09Happy I worked that out out loud.
10:12Awesome.
10:13Now I'm going to try this food.
10:14Get after it.
10:15Great segue there.
10:17I feel like the octopus is so flavorful
10:18in a way that most times
10:20when I taste octopus, it's not.
10:21How did you season this?
10:22In a perfect world,
10:23I would sous vide it
10:25in some form of maybe dashi
10:27or like olive oil.
10:28I don't know if you're familiar with dashi,
10:29but here it was a little bit,
10:31we had 30 minutes,
10:32so pressure cooker is the way that I went.
10:34I would say I do think the octopus
10:35could be a little more tender.
10:37I think it's a really brave and bold choice.
10:40The corn relish I do love.
10:42And I do appreciate that the octopus
10:44is cooked enough where it doesn't go like
10:47squeaky, squeaky, squeaky in your mouth.
10:49Well, on that note,
10:50I just want to say, Chris, this was delicious.
10:52Thank you so much for your dish.
10:53Up next, Amanda, what did you make for us?
10:55So I did a split roasted silky chicken.
10:59It's just a garlic herb roasted chicken.
11:01I try to keep it simple
11:02since it already is a black chicken
11:04and I figured that would be a little jarring.
11:06We have a black bean paste hummus
11:08with sesame and miso
11:11as well as some mushrooms and onions.
11:14I was hoping to char them,
11:16but that plan didn't go as well.
11:18I'm impressed that even the inside
11:19of this chicken is kind of black.
11:21We did look up what a silky chicken looks like alive.
11:25We're so sad.
11:26We didn't look up what this specific chicken did.
11:29Yeah.
11:30This could have killed a man.
11:31Yeah.
11:31And might have.
11:32I will say the mushrooms are an absolute flavor bomb.
11:36I love them.
11:37They're so good.
11:38Look at these mushrooms rock.
11:39Yeah.
11:39Yeah.
11:40Well, thank you so much, Amanda.
11:43This tasted shockingly good.
11:45Oh, wow.
11:46I too am shocked.
11:47Demi, do you feel like all three of these
11:49hit your challenge?
11:50Were they what you expected?
11:51Were they what you wanted?
11:52It sort of upended my idea of, like,
11:54dark black foods being disgusting
11:56because every single one of them came out.
11:58I was like, that looks great, actually.
11:59And so I think you really changed my mind.
12:02And he before was like,
12:04there's nobody that's ever going to change my mind.
12:05That's right.
12:06I said that.
12:07All right.
12:07Chefs, well, I'm ready to have some more minds changed.
12:09So I'm going to send you all back into the kitchen
12:11to cook your next challenge.
12:12Can't believe they're just going to be like.
12:13Yes, they're going to do two more after this.
12:15I can't believe that.
12:16I thought that was a really impressive round.
12:18I actually couldn't believe how well they did.
12:20I was expecting a lot more slop.
12:23If I was trying to be creative in this challenge
12:24and you were like, no black food dye,
12:26I would just mix together all other colors of food dye
12:29and then make black and be like, gotcha.
12:32And you would win on a technicality.
12:33Jeremy, let's go ahead and do your challenge.
12:35I would love to.
12:37Gastronauts, your next challenge comes from Jeremy Culhane.
12:41Hey, gassy gastronauts.
12:43You know, typically you'd have beer, wine, or a cocktail
12:45to get drunk and then sober up with some greasy-ass food.
12:49But what if we frickin' reverse that?
12:52Today, I'm challenging you to make me food
12:54that will get me drunk and pair it with some drink
12:57that will sober my big fat ass up.
13:00This is Eat Drunk Drink Love.
13:03Gastronauts, you will be judged on taste, creativity,
13:06and what your dish does to Jeremy's ass.
13:07Your time starts now!
13:13Do you think they're all thinking about my ass?
13:19Yeah, I think we can't not.
13:21Three words describing your ass, go.
13:23Small, it's tight, and it just is right at the top.
13:26Can we get a zoom in on whatever's got going on?
13:28Let's zoom in on this butt.
13:30Ready?
13:31Turn!
13:31I gotta see!
13:32Yeah, give it to one of the cameras.
13:34I'm hearing the sound effect.
13:36Can we add in a sound?
13:38Yeah.
13:38Do it one more time with a sound effect.
13:40I have made several boozy dishes in my time.
13:46A lot of times they are dessert-like,
13:48but this time I'm gonna go with something a bit more familiar
13:52that I've been eating a lot of lately, aguachile,
13:56but I've never actually made it boozy,
13:58and my favorite thing to have with aguachile
14:01is, like, sips of mezcal.
14:03Now, I do want to know,
14:04do you think it's possible to get drunk off of food,
14:06or do you think this food that we're consuming
14:08will just end up tasting bad?
14:10When I picked this, I was really interested.
14:13How do you make alcohol food good
14:16that's not, like, a rum raisin cake?
14:18You know when you have, like,
14:18a really good Pimm's cup or something,
14:20and it doesn't taste like alcohol at all,
14:22and then you wake up and you're in the hospital?
14:25Yeah.
14:25I want to not know that there's alcohol in it,
14:27and then I want to fall off that platform
14:30when we go on to the next challenge.
14:31Today I'm going to be using dry ice
14:35just for presentation-wise on an ice-whipped coffee
14:38just to get those, get them sobered back up
14:42after their drunken spell.
14:44Can I be honest?
14:45I throw up every time I drink.
14:47Yeah.
14:47All the time.
14:48So that's a great challenge you've made.
14:49I'm going to go check in on the chefs.
14:51See the Malibu out.
14:52And, oh, I love Malibu.
14:54Malibu, yeah, let's go.
14:54That was my drink in college.
14:56All right, party people.
14:58Oh, got it.
15:01Not the vibe.
15:01Okay, what's going on over here?
15:03So we are doing a shrimp agua chile with mezcal,
15:07and I'm going to follow that up
15:08with a mango habanero lemonade.
15:11Are you a big drinker in general?
15:12Are you a partier?
15:13No, my birthday's 420.
15:15You live by that lifestyle?
15:16Yeah.
15:17I love that.
15:18Okay, well, we have to bring you back
15:19when we do a weed challenge.
15:20Listen, I'm here for it.
15:21Okay, all right, what is this?
15:23Well, we're making cake.
15:24In the oven.
15:24In the oven.
15:25Wow, we never get baking
15:27because it takes so long,
15:28and this is so short.
15:29What kind of cake is this?
15:30Hopefully I can get in there.
15:31It's a sponge cake.
15:31It's going to be a roulade.
15:32Okay.
15:32And I'm going to soak afterwards
15:34some bourbon.
15:34What was your inspiration for this dish?
15:36Sponge cakes in general
15:37are a great vessel
15:37to be able to soak up
15:39and absorb all of that booze,
15:41so I just went for it.
15:42Okay, great.
15:43Thank you so much.
15:44I'm really excited.
15:45I don't want to get in your way
15:45because you're cooking.
15:46That's taking forever.
15:46Okay, we're doing sweet over here, too.
15:48Yeah.
15:48So do you know,
15:49in college,
15:50when I would go to a party,
15:51I would drink a whole one of these
15:52by myself,
15:53and I'm still sick from that.
15:55This is both exciting
15:56and triggering for me.
15:58How are you going to be
15:58utilizing the Malibu?
15:59I only put a little bit
16:00in some whipped cream.
16:01Are you using multiple alcohols?
16:03Yes, I'm using
16:04two different kinds of rum.
16:05What is this, a pancake?
16:06It's a bread pudding bellini.
16:07Is that for me?
16:08Oh, thank you.
16:09I love a little snack.
16:09Oh, and it's warm.
16:10Oh, yum.
16:12The challenge was, though,
16:13to get people drunk.
16:14Are you using enough alcohol
16:15to get people drunk?
16:16It's going in there.
16:17Okay, can I have a little more pancake
16:18and then I'll leave?
16:19Just a little bit.
16:20Yeah, it's fine.
16:20Okay.
16:20I just want a little bit
16:22really good.
16:22Okay, thank you so much.
16:23You're welcome.
16:24All right, y'all have fun.
16:25Party, hearty.
16:26You can drink some
16:27if you want.
16:28I just had a delicious pancake.
16:30Yeah, we watched.
16:32We were yelling,
16:33bring us back some.
16:34I'm really sorry.
16:36She said I could only
16:36have a little more.
16:37You're in charge.
16:38She doesn't get to decide.
16:39Come on.
16:39Come on, please.
16:40Bring us some.
16:40Aren't you the boss here?
16:41I'll give you $100.
16:42Okay, all right.
16:44Okay, I'll be right back.
16:45There we go.
16:46Okay, I'm really sorry.
16:47I know I said I was leaving,
16:48but all the other judges
16:49are mad at me
16:49for not bringing them some pancake.
16:50Go ahead, take a little piece.
16:52Okay.
16:53The first, yeah,
16:55the bottom one.
16:55Of the burnt one,
16:55of the burnt one.
16:56I know, I'm not stupid.
16:57Okay, I'm sorry.
16:59Look, look.
17:00The entire thing.
17:01Oh, yay.
17:02Okay, here.
17:03Oh, you're feeding us fun.
17:05Okay.
17:07Wow.
17:09Oh, that's good.
17:10I thought I'd be wasted by now.
17:13You thought that pie
17:13was going to get you drunk?
17:14Yeah.
17:14Well, I will tell you,
17:16she's using two different alcohols.
17:17Whoa, it's fun.
17:19Malibu and something
17:20I already forgot,
17:21but they're going to be
17:22in the bananas,
17:23in the whipped cream,
17:24in the pancakes.
17:25She's doing some kind
17:25of situation like that.
17:27Chris is doing a sponge cake.
17:29Yeah, I feel like it desserts.
17:30It's going to be a lot of desserts, huh?
17:32But Amanda is doing
17:34a shrimp with mezcal.
17:36Whoa, mezcal shrimp.
17:37And then a habanero drink
17:39to sober us up.
17:41Oh, my God.
17:41Habanero?
17:42Ooh.
17:43Habba who?
17:43Is this stuff any good?
17:50Yes, it's very good.
17:52Chefs, you have 15 minutes left.
17:54Hey, Chris,
17:54where's your head at right now?
17:56You just did a shot.
17:57I just wanted to make sure
17:57it was good for...
17:59Chef.
18:00Yeah.
18:00Hey, working hard
18:02or hardly working?
18:04Oh, thank you.
18:05So, yeah, you know,
18:06we get drunk people
18:07coming to the truck
18:07all the time.
18:08They're some of my favorite folks,
18:09honestly,
18:10because they come out
18:11with all honesty.
18:12Like, they're fully vulnerable.
18:14They're just looking
18:15for a good time.
18:16And honestly,
18:17like, it's great
18:17to be able to supply that.
18:22Oh, that's delicious.
18:23It's so fun
18:24that they got to do shots
18:25and we just have to sit here.
18:26You are...
18:27You're an alcoholic, Jeremy.
18:28You said multiple times
18:29I'm not an alcoholic.
18:30A boy can't enjoy partying.
18:32Jeremy, hey, hey.
18:33What's going on?
18:34I really need this $100.
18:36It's yours.
18:36Go ahead.
18:37It's in my pocket.
18:38Come on.
18:39Bet you $100,
18:40he won't cry.
18:40Yeah.
18:41Jeremy, do it for me.
18:42For you?
18:43Do it for me.
18:44I feel like I'm just
18:45approaching it wrong.
18:46Jeremy, come on.
18:46You're one of my oldest friends.
18:47Do it for me.
18:51Okay, we have to get back
18:52to the food.
18:52That's not going to happen.
18:53I'd love that $100 anytime.
18:55I'm so close.
18:56Can you guys see
18:56how close I am?
18:57I think you should wait
18:58until we get the habanero.
18:59Habanero what?
19:03Why does it make me laugh
19:04every time?
19:05I'm pissed.
19:05Idiot.
19:06Shack, you have 10 minutes left.
19:08I'm pretty used
19:12to cooking for drunk people.
19:13I'm a caterer.
19:14I always say
19:15the drunker, the better.
19:17Whoa, that looks
19:18like an office shot.
19:19Cameras, can you make it
19:20more feel like a,
19:21yeah, like a mockumentary?
19:22Oh, yeah.
19:23Zoom in, zoom out.
19:24Oh, there we go.
19:25Love that.
19:25Yeah, look at those.
19:26Amanda's giving us
19:27such good mockumentary eyes.
19:29Yes!
19:29We're getting a,
19:30beefier's got a,
19:31we're getting an office quote.
19:32Wait, are you seeing this ice?
19:34This like,
19:35the ice they called for?
19:37I'm really, really curious
19:38if any of this
19:39will get us drunk.
19:40The problem is
19:40we don't have enough time
19:41to sit with them
19:41and be like,
19:42are we drunk?
19:42We're just,
19:43we'll know by the next challenge.
19:44We can judge by the end.
19:46Yeah, we'll take bites
19:47and then try to walk
19:48a straight line
19:48or do the ABCs backwards.
19:50If we start doing
19:50more ass jokes,
19:51I'll know we're drunk.
19:52Chess, you have five minutes left.
20:02Chris's cake is in the oven.
20:04There's only five minutes left.
20:06I don't know what
20:06the cake looks like
20:07and honestly,
20:07he probably doesn't know either
20:08because he's going to want
20:09to keep the door closed
20:10of the oven as much as possible.
20:12Yeah.
20:13So we could just be eating
20:13cake batter.
20:15Which I'm good with.
20:16It feels like,
20:17almost like people
20:18would prefer that.
20:18I kind of would.
20:19I don't mind that.
20:20That's unique.
20:21Ooh, I think that,
20:22is Amanda's agua chile.
20:25Spanish for water chile.
20:26Chris is giving
20:27absolutely no indication
20:29whatsoever
20:29that he is
20:31not feeling good about this.
20:32He seems calm,
20:33cool, collected.
20:34He's just making
20:34the rest of his dish.
20:35Honestly,
20:36I'm happy for him.
20:38Oh my gosh.
20:39Oh no,
20:40it just sprayed everywhere.
20:42You okay?
20:43Chef, you have one minute left.
20:46I don't know
20:46if the cake's done.
20:50I'm so,
20:51oh, it looks like it.
20:52It's flat cake.
20:53It's very thin.
20:55Oh my God.
20:56Oh no.
20:57Okay,
20:58Chris has spilled
20:59all over the floor.
20:59There's chocolate
21:00all over the floor.
21:01Chris is wasted.
21:01I'll eat it.
21:02Was that supposed
21:03to be in Chris's dish?
21:04Now, here we go.
21:06Wow.
21:07That's what we're
21:08talking about.
21:09That's really,
21:10really going to get
21:11a compliment.
21:12I made a sandwich
21:12and on top of the sandwich,
21:14rum.
21:15Okay,
21:15you want to count them
21:15in so we can go
21:16taste these?
21:16Yeah.
21:17Yeah, yeah, yeah.
21:17Ten,
21:18nine,
21:19eight,
21:20seven,
21:21six,
21:22five,
21:23four,
21:24three,
21:25two,
21:27one.
21:27Yes.
21:28Wow.
21:29You can push
21:29your stuff down
21:30because we're going to come
21:31in there in T-shirts.
21:32Wow.
21:32All right, judges,
21:36are we ready to see
21:37what our chefs did?
21:38Okay, let's go.
21:40This is making me feel
21:41like I'm in college again.
21:42It's when I rush
21:43my sorority.
21:44Gastronauts,
21:45your challenge was
21:45to create a dish for us
21:47that would leave us
21:47feeling lit
21:48and a drink that would
21:49make us feel fine
21:50afterwards.
21:51Amanda, you're up first.
21:52What do you have for us?
21:53So I made an agua chile
21:55with shrimp
21:55and then I had
21:56a mezcal floater.
21:58So if you just give it
21:59a little stir,
22:00get the onion in there.
22:01So an agua chile
22:02is literally water
22:04and chiles.
22:05So it is a little spicy.
22:06How about what?
22:07No.
22:08Not yet.
22:09So the drink
22:10is a mango habanero lemonade
22:12because all of my customers
22:14who are late night,
22:15they always tell me
22:16the way to make
22:16the drunk go away
22:17is to have
22:17enchiloso anything
22:18and that means spicy.
22:20I think this is delicious.
22:21This is really good.
22:23I love this.
22:23It's so spicy.
22:25It really tastes
22:27like mezcal
22:27and I don't like mezcal
22:29but I really like this.
22:30Yeah.
22:31Wow.
22:32I could drink this all day.
22:33Jeremy,
22:33do you feel like
22:34this accomplishes
22:34your challenge?
22:35I'll tell you
22:35in 15 minutes
22:36if I'm fucked up.
22:38I also really
22:40don't like mezcal
22:41but this makes
22:42mezcal work for me.
22:43Do you feel like
22:44this drink
22:45would sober you up?
22:46Well, first
22:46you have to drink
22:47the food.
22:48Go ahead.
22:48Drink the juice,
22:49Jer.
22:50Drink the food.
22:50Drink the food.
22:53Drink the food.
22:54Drink the food.
22:55Drink the food.
22:55This is what's
22:56going to make him
22:56cry finally.
22:57Come on, Jer.
22:57He's so healthy now.
23:02Same scratchphrase.
23:03Hobo, what?
23:04No, not that one.
23:06Not that one.
23:07Yeah, another one.
23:08Let's do it again.
23:12Now that's a good chef.
23:14Yum.
23:16Oh my God.
23:17Jeremy, I'm getting word
23:18they need you to do
23:19another take of the drink.
23:20Oh my God.
23:20Well, this is hazing
23:22and I like it.
23:24Okay.
23:28Good job, buddy.
23:29Good job, Jeremy.
23:30Oh my gosh.
23:34I'm almost crying.
23:36All right.
23:37Well, while Jeremy
23:37processes that,
23:38thank you so much, Amanda.
23:39We loved your dish.
23:41Hobo, what?
23:43Raquel, you're up next.
23:45I did a whipped iced coffee
23:47and a drunken bread pudding
23:49with Malibu rum
23:50and the bread pudding
23:52is soaked in a dark rum.
23:53I figured that this was
23:54appropriate for the moon rock
23:56since you guys took
23:56all that time to go
23:57to the moon rock.
23:57What?
23:59Okay.
23:59Get us some rocks
24:00and the pop rocks.
24:01So what I'm going to have you do
24:01is mix the drink up first
24:02and then sprinkle
24:04some of the pop rocks on
24:05and that's going to wake you up.
24:07Pop rocks?
24:08I literally cannot mix it.
24:09It's so...
24:10Put it in your mouth.
24:11Put it in your mouth.
24:13Oh, now that's a good chef.
24:16Yum.
24:17Mmm.
24:17I did that you can do
24:19or you can't
24:19but I put a scoop of pop rocks
24:21in my mouth
24:22and then I sipped that
24:23and it pops.
24:24Wake up.
24:24It pops in your mouth
24:26when you do that.
24:27Sober.
24:28It's crazy.
24:29Wow.
24:30That was great.
24:30Woo.
24:31Something salty here?
24:33There's a little bit of salt
24:34on top of the caramel.
24:35They're so good.
24:36I think they're so delicious.
24:38They taste really boozy
24:39without tasting
24:40just like straight up alcohol.
24:41I think it's really,
24:42really finessed.
24:43I love it.
24:44I think my body's
24:45in absolute shock
24:46from going straight
24:47spicy greens juice
24:49to coffee
24:50mixed with pop rocks.
24:51Jeremy,
24:51do you feel like
24:52this accomplished
24:52your challenge?
24:53Uh, yeah, for sure.
24:55That was boozy
24:55and that woke me
24:56T.F. up.
24:58Thank you, Raquel.
24:59This dish
25:00absolutely popped off.
25:02All right, Chris,
25:03you're up next.
25:04What'd you make for us?
25:05First of all, thank you.
25:05I'm so glad
25:06that the challenge is over.
25:07Um, here I have
25:09a rum-soaked sponge cake
25:11with a semi-sweet chocolate mousse
25:13and then a rum
25:15and honey-whipped cream
25:16on top
25:17and then a rum caramel
25:18all the way around.
25:19I can taste the rum.
25:20Woo!
25:21Make my eyelashes curl.
25:22Rum is, rum is in there.
25:24Now, I will say
25:25I'm not seeing a beverage.
25:27That's correct.
25:28If you decide
25:29to have a night
25:30full of drinks,
25:32ride it out.
25:33Enjoy it.
25:34You don't need
25:34to sober yourself up.
25:35You made some tough decisions,
25:37now you gotta live with them.
25:38And I will say
25:39the texture on the cake
25:40is delightful.
25:42I love the flavors.
25:43However, for me personally,
25:46this feels like
25:47a kick to the crotch.
25:48This is, like,
25:49really wild
25:50in terms of
25:51the amount of rum.
25:52Very rum-forward.
25:53I just had a bite
25:53that was so much rum.
25:56But is that every bite?
25:57Is everyone having this?
25:58I'm just the one
25:59making the face, though?
26:00No, I think
26:01we're all having that bite.
26:02It's a lot of rum.
26:03I think it really
26:04plays into the challenge.
26:05I said get me wasted.
26:07Sure.
26:07I didn't say
26:08make me a cake.
26:09I said get me wasted.
26:10And Chris said
26:11I'll make you a cake, too.
26:12Are people feeling drunk?
26:13So much so
26:14I want to show everybody
26:14my tight little ass.
26:16Oh, boy.
26:17All right, Chris,
26:18thank you so much.
26:20All right, Gastronauts,
26:21thank you so much.
26:21That was incredible.
26:23Get back to the kitchen.
26:24You have one more challenge
26:25and we'll see you soon.
26:27Yes.
26:27I think I gotta call my ass.
26:29My heart is beating.
26:30Okay, so we all feel different
26:33after that challenge.
26:35That rum cake is my enemy.
26:36I don't know what the hell
26:37happened in there.
26:38I think it was good.
26:39It was good.
26:40It was so much rum.
26:42It also was Chef Chris
26:44who didn't give us anything
26:45to sober up
26:46and said ride it out.
26:47And that cake was insane.
26:50The cake was soaked in alcohol.
26:51He said ride it out.
26:52Yeah.
26:53So funny.
26:53Yeah.
26:54Here, Kimya,
26:54are you ready to present
26:56your challenge?
26:56I think so, yeah.
26:57Chefs, your next challenge
26:58comes from Kimya.
26:59What's up, chefs?
27:00Okay, so thing you don't know
27:01about me, I'm 5'4".
27:03Today, I'm challenging you
27:05to make me a dish
27:06that is taller than me.
27:07There are no rules
27:08or regulations.
27:09The dish just has to be
27:10A, edible,
27:11and B, taller than me.
27:13This is taller than me.
27:15There you have it, Gastronauts.
27:17Your challenge is to make a dish
27:19taller than Kimya.
27:20You will be judged on taste,
27:21presentation,
27:22and obviously height.
27:24Your 30 minutes starts now.
27:30I've never made a dish
27:33that's 5'4".
27:33That's wild.
27:35I'm curious about
27:36how we're judging
27:37the heightness of this.
27:38I'm going to stand next to it.
27:39Does it have to be freestanding,
27:41like, without any support?
27:43No, there's no rules.
27:45You'll see.
27:45No rules.
27:45Whatever it is,
27:46it'll just have to be taller than Kimya.
27:46Could they make a 5'3 plate?
27:51So, I'm going to approach this
27:54by having several components,
27:56and then I'm going to
27:57piece together
27:58a big-ass kebab.
28:01See, Chris has some stuff
28:02in a blender.
28:03Blender is interesting.
28:04Feels like a liquid.
28:05That can't climb.
28:06Doesn't take up much height.
28:08I've made, like,
28:09a charcuterie display
28:10for 1,000 people,
28:11but I've never had to have
28:13anything, like, standing up.
28:14If I were them,
28:15I would just glue
28:16a bunch of foods together.
28:17Like what?
28:19Apples.
28:20Bananas.
28:20So, it is still a cooking show.
28:22It does still have to taste good.
28:23Uh, okay.
28:25One long apple.
28:26Just glue a bunch of apples
28:27in the line.
28:28You think it doesn't taste good?
28:29Apples and bananas?
28:30And then, I don't know,
28:31like, uh, chicken?
28:32Okay, I'm going to go
28:33to the kitchen.
28:34I'm going to talk to the chefs.
28:35Okay, and we'll just have
28:36fun, drunk conversations.
28:37Yeah, just apples.
28:37You're really crying out loud.
28:38Oh, my God.
28:39You're really crying.
28:42Chefs,
28:42how tall is everyone?
28:46Approximately 6 foot
28:47on a good day.
28:47Let's find out
28:48if today's a good day
28:49or a bad day.
28:49Let's see.
28:50Okay, hold on.
28:51All right.
28:526 feet.
28:53Hey.
28:53100% honest.
28:54We love that.
28:55How tall are you?
28:56I'm 5'7".
28:56Okay, let's find out.
28:58I would say
28:595'7".
29:02Perfect.
29:035'7",
29:03when you do it like that,
29:04that's perfect.
29:05All right, Raquel,
29:05how tall are you?
29:065'4".
29:075'4".
29:08So, you're the same height
29:09as Kimya.
29:09Yeah.
29:10Do you think that gives you
29:11an advantage in this challenge?
29:12No.
29:13Why not?
29:14Because it's a crazy challenge.
29:15Okay.
29:16What's your strategy?
29:17To win.
29:18Your strategy is to win?
29:20Yeah.
29:20Chris, what's this?
29:21Is hot liquid poured on raw beef?
29:23This is a ground pork shoulder
29:25and it makes it in here chorizo spice.
29:27We're going to make a mile long
29:29chorizo sausage.
29:31Sausage?
29:31Yes.
29:31So is the sausage going to be
29:335'4"?
29:34It's going to be actually
29:355'6", just for, you know.
29:37Just to flex on them.
29:38Exactly.
29:39Okay, I love that.
29:40I might just make it 6' actually.
29:41Okay, and the guess over here
29:43was that we're doing kebabs.
29:44Yeah.
29:44Is that true?
29:45Yes, I am.
29:46I'm really excited.
29:47I love grilled zucchini.
29:48We're going to oven roast
29:49this one for time.
29:51Are you concerned at all
29:52about structural integrity?
29:53I am.
29:54I'm very concerned.
29:55So what I'm doing
29:56is cutting every...
29:57As I go,
29:58you'll see I'm changing
29:59to some really random knife cuts
30:01that don't have names
30:02and it's because I'm going like,
30:03all right, is this going to
30:04slide down the skewer?
30:05That's actually my big concern.
30:07What can stay whole?
30:08What's got to come together?
30:09Okay, that's good to know.
30:11Raquel, what are you making?
30:12I'm making chicken noodle soup.
30:15Singular noodle.
30:16One big-ass noodle.
30:17Hey, before I go,
30:18I have to tell you guys a secret.
30:20Kimya's actually 5'3 3⁄4".
30:22Whoa.
30:22Oh, perfect.
30:24Okay, nobody was kind of,
30:26like, freaked by that.
30:26Sorry, I thought it would be
30:27kind of, like, a bigger deal.
30:29I have something for you, actually.
30:31You have something for me?
30:32Yes.
30:32You stabbed me.
30:33What's going on?
30:34Wait, is this to make Jeremy cry?
30:37Chris.
30:38Thank you so much.
30:39Chris, this is genius!
30:41You're all beautiful geniuses!
30:44Jeremy, Chris gave me something to help.
30:47Oh, my God.
30:48Lay back and put these on your eyes.
30:49We call this a handicap.
30:50Put them on my eyes.
30:51Like cucumbers at a spa.
30:53Jeremy, you don't have to do
30:54everything we tell you to do.
30:56You don't have to do everything
30:57we tell you to do.
30:58I think if I smell it,
30:59it'll work.
31:00Is it working?
31:02Okay.
31:02I think you have to, like,
31:03chop it.
31:03There's something happening.
31:05Onions bring back memories
31:06of the war.
31:08Come on.
31:10No!
31:11The skin?
31:14Why are you eating it?
31:15I need $100.
31:20Let me just...
31:21All right, let's talk about the food.
31:23You're so rich.
31:25Yeah, all right.
31:27Let's talk about the food.
31:28I'm sorry.
31:28Chris is doing a sausage.
31:30He says he's going to try to make it
31:31either five, six, or six feet,
31:35depending on what he's working with.
31:36Then, Raquel says she's doing
31:38chicken noodle soup,
31:39one long noodle.
31:41One long homemade noodle.
31:43Wow, I love that.
31:45And Amanda's doing a big kebab.
31:47What does 5'4 look like?
31:56Let's see.
31:57That's huge.
31:58That's 5'4.
31:59Wow.
31:59This would be Kimya
32:00if Kimya was laying down.
32:01No, it's good.
32:02This would be Kimya if she was dancing.
32:04Kimya's doing the worm.
32:05Yeah.
32:05I don't know how Chris
32:12is going to cook
32:14a six-foot-long sausage.
32:16Yeah, that's interesting.
32:17Chef, you have 10 minutes
32:18to make something
32:19that's taller than 5'4.
32:25Yeah, I'm not sure
32:27Chris is going to get this done.
32:29And I'll tell you what,
32:30when I was in there,
32:31the sausage that Chris was making,
32:33the meat was raw.
32:34It was not cooked.
32:37We do have props
32:38flying in a huge skewer
32:41that is taller than Amanda.
32:43I do want to know
32:44what we think about
32:44the structural integrity
32:45of all these dishes.
32:46Is there anyone?
32:47Oh, it just tore.
32:49Wait, no, but it can be...
32:50It can be tied together.
32:51Yeah, I guess it can't
32:52just be tied, but it's breaking.
32:53The sausage is looking
32:54pretty broken.
32:55Oh.
32:56Did I give them
32:56an impossible task?
32:58No, I mean,
32:58Amanda seems to be doing it
32:59just fine.
33:00Amanda's crushing it.
33:01Yeah.
33:04Chefs, you have
33:06five minutes left.
33:07So it's basically
33:08like a dumpling,
33:09so it's like soup and...
33:10chicken soup and dumpling,
33:11but we'll call it
33:12chicken noodle soup
33:13for the fun of it.
33:14This is the issue
33:15that I'm having
33:15with the sausage right now.
33:16It's broken
33:17in a bunch of places,
33:17but even without that,
33:19there's no way
33:19that's taller than 5'4.
33:21Is it the casing
33:22can't handle the weight of it?
33:24It's too big,
33:24it's too long,
33:25it's fully raw inside,
33:27the casing is bursting,
33:28it's broken into multiple pieces,
33:30and once again,
33:31I still don't think
33:32if things had gone perfectly,
33:33it would have been
33:34taller than 5'4.
33:35Wow.
33:36Chefs, you have
33:36three minutes left.
33:38Come on, baby.
33:40I feel like I'm worried
33:42that kebab is going to be
33:43the only thing
33:43that is structurally sound.
33:44Oh, my God.
33:49Chefs, you have
33:50two minutes left.
33:52It didn't make it.
33:54Oh, man.
33:55Chris is not finishing this.
33:56If I were them,
33:57I would turn the table
33:58on its side
33:59and just hang something over it.
34:00What thing?
34:01Sausage casing.
34:02But I cook the sausage casing
34:04and the dish is sausage casing.
34:05Okay, and you think
34:06you'd win with that?
34:07I don't think I'd win.
34:08I think I'd present
34:09sausage casing.
34:10Yeah, yeah.
34:11I could fill it
34:12with some sort of drink.
34:14Gatorade filled
34:14sausage casing.
34:16On a sideways table.
34:17Okay.
34:18All right, Chefs,
34:18you have 30 seconds
34:19left.
34:20Chris looks really defeated.
34:22I didn't mean
34:23to make anyone upset.
34:24I guess my question is,
34:25what is everyone's stance
34:26on raw sausage?
34:27I'll eat it.
34:28Of course you will.
34:29All right, let's give them
34:30a real slow countdown
34:31from 10, all right?
34:32Yeah, the slowing.
34:3310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
34:44All right, Chefs,
34:46put your knives down
34:47and stand tall.
34:52All right, Kimya,
34:53are you ready to see
34:53what our Gastronauts
34:54came up with?
34:54I can't wait.
34:55All right, let's get over there.
34:57Take a nap first.
34:58Kimya, you're going to
34:59have to take your shoes off
34:59for this.
35:01Gastronauts,
35:01your challenge was to
35:02make a dish taller
35:02than comedian
35:03Kimya Vapornia.
35:04All right, are you ready?
35:06Yes.
35:07Yes.
35:08They're broken.
35:09Chris,
35:10what happened?
35:12I think I got a little bit over...
35:14Over-ambitious?
35:15Over-ambitious is perfect.
35:18And so I just, you know,
35:20time beat me on that one.
35:22Absolutely.
35:22I made a pork chorizo sausage
35:24that I wanted to make
35:25a mile long.
35:26But I was going to poach it
35:28and then grill it
35:29and hang it
35:29like you would to,
35:30in a regular chorizo shop,
35:32you would hang it to dry, right?
35:33But in this case,
35:34I would have presented it
35:34hanging right in front of you.
35:36I think that sounds
35:36really delicious
35:37and like a really good idea.
35:39It's not your fault.
35:405'4 is really tall.
35:42It really is.
35:42That's true.
35:43It's huge.
35:43It's absolutely huge.
35:44Chris, we've loved
35:45all your dishes today.
35:46So you are still in the running.
35:48Great.
35:48Great.
35:48All right.
35:49Thank you so much.
35:49All right, Amanda,
35:51what have you made for us?
35:52I've made a big-ass kebab.
35:55Boulay mignon, mushrooms,
35:57zucchini, red onions,
35:59potatoes.
35:59Then I went over it with butter.
36:01But the goal was to
36:03get a bunch of things
36:04that I could have deconstructed
36:05that would still taste good
36:06and put them all together.
36:08So even if you take it apart,
36:09it's still a good plate.
36:11Okay, Amanda,
36:11bring that on over here.
36:12We want to try it.
36:13Yes, indeed.
36:15Ooh.
36:15Oh.
36:16Oh.
36:17Wow.
36:18Wow.
36:20This is how kings eat.
36:21Enjoy, friends.
36:23Chicken mushrooms?
36:24Yes, I would.
36:25All right.
36:25What was your inspiration for this?
36:26I was just trying to figure out
36:29what could I do
36:30that's going to be five feet
36:32but also keep the food together.
36:35So that's when I got to kebab
36:36and I was like,
36:37filet mignon,
36:38that's going to be fine.
36:39I'm impressed with how tender
36:40this filet mignon,
36:41like this stuff
36:41has fallen off the pole.
36:43Kimya,
36:43are you happy
36:44with the height of this dish?
36:45I love this.
36:46The height is great
36:47and it's also sending me back
36:48to one of my favorite places,
36:50medieval times.
36:52All right, Amanda,
36:53thank you so much.
36:54All right.
36:55Raquel,
36:56what did you make for us?
36:57I made a chicken noodle soup
36:58with one long-ass noodle.
37:00Kimya,
37:00get over there.
37:01Let's see if it's as tall as you.
37:03Kimya,
37:03thanks so much.
37:03Yeah,
37:04perfect.
37:05Am I in your way?
37:07Chicken breast.
37:09Should I move?
37:10Nope.
37:10Chicken stomp.
37:11Okay.
37:12I think this is good.
37:13I think we got it.
37:14If you want to set the juice down
37:15right there
37:16and we can all try it.
37:17It's long like me?
37:18Yeah, it's long like you,
37:19Kimya.
37:19It's long like you,
37:20just like you,
37:21Kimya.
37:21I'm going to do one
37:22bite of the noodle.
37:24Oh,
37:25the noodle,
37:26good.
37:26It is like a dumpling.
37:27Yay!
37:28Yeah,
37:29I mean,
37:30I think the flavor
37:30of the broth
37:31is exceptional.
37:32I love the fresh dill in it
37:34and I think this texture
37:36of noodle
37:37is so pleasing.
37:39Wow.
37:40If I was sick,
37:41that would help.
37:43I do love the herbs in it.
37:44I don't think I've had
37:45a chicken noodle soup
37:47that's been like so herby.
37:48Usually,
37:49I feel like when I get them
37:50it's like bland
37:51and you're just like,
37:51oh,
37:52I'm sick so I'm eating this,
37:53but the herbs
37:54and a little bit of lemon
37:55always help.
37:56It's so good.
37:56Demi,
37:57what do you think?
37:57I'm hearing that
37:58Morgan wants Jeremy
37:59to eat the lemon?
38:01Jeremy?
38:01No,
38:01that's not,
38:02I don't understand why,
38:03no,
38:03Jeremy,
38:04you don't have to do that.
38:04You don't have to do that.
38:07Watch your eyes.
38:09What?
38:10Why would you do that?
38:11I'm finally crying.
38:12Oh,
38:13it looks like that.
38:14Oh my God.
38:15Somebody give him $100,
38:17please.
38:18Give him $100.
38:19There you go,
38:20Jeremy.
38:21Good job,
38:21Jeremy.
38:22Oh,
38:22baby.
38:23The dedication.
38:23Wow,
38:23okay,
38:23well,
38:24thank you so much,
38:25chefs,
38:25a big round of applause
38:26for you.
38:26Why would you do that?
38:30I needed to win.
38:32Gastronauts,
38:33you've made it,
38:34but only one of you
38:34can soar as today's
38:35culinary comet
38:36and take home
38:37an actual,
38:37literal,
38:38real-life piece
38:39of the moon.
38:40Our judges will conspire
38:42amongst themselves
38:42to determine a winner,
38:44and then when you've decided,
38:45you'll come whisper it
38:45in my ear.
38:46great,
38:52thank you so much.
38:54Judges,
38:55can I get a drumroll,
38:55please?
38:57The winner today
38:59is
39:00Chef Raquel!
39:06You can just fly over here.
39:11Come on.
39:12Oh,
39:12man,
39:13it's like from really
39:14from the moon.
39:14Yes,
39:14it's actual,
39:15literal,
39:15real-life pieces
39:16of the moon.
39:16How do you feel?
39:17I feel amazing.
39:18Congratulations.
39:19Thank you so much.
39:20And just keep in mind,
39:21you're not the only winner today
39:22because judges,
39:23did you know
39:25that you've been
39:25being judged
39:26this whole time?
39:27Crap.
39:27Uh-oh.
39:28That's right.
39:29The chefs have chosen
39:30a judge
39:31who has created
39:32the best challenge,
39:33the one that was
39:34the most fun,
39:34that they enjoyed
39:35making the most,
39:37and that person
39:37will win an actual,
39:38literal,
39:39real-life piece
39:39of the sun.
39:43Chefs,
39:44can I get a drumroll,
39:44please?
39:46And the winner is
39:47Kimya!
39:48No way!
39:49Kimya, come on!
39:51That's for you!
39:52How do you see
39:53this is so cool!
39:55It's from the sun?
39:56It's from the literal,
39:57actual sun!
39:59All right.
40:00Aw.
40:02He's sad because of it.
40:03Jeremy?
40:04Are you crying?
40:05What's this in your hand, buddy?
40:08Jeremy!
40:09Yeah!
40:10The lemon is now
40:11mixing with the...
40:12It's your...
40:13Space Helmets Off
40:15one more time
40:16to our champion,
40:16and an astronomical
40:18congratulations to everyone
40:19who has participated today.
40:21Remember,
40:21home gastronauts,
40:22whether you're blasting
40:23to Mars
40:23or baking a boxed cake mix,
40:25boldly cook what
40:26no one's cooked before.
40:27Good night!
40:28amosas
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