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00:00Tonight, we drag three professional chefs through cooking challenges created by drag superstars.
00:05We, the asteroids, them, the gastronauts!
00:15I'm your host, Jordan Myrick, and joining us in Mission Control tonight are Landon Cider.
00:20That's one small munch for one man, and one giant munch for one mankind.
00:25Meatball.
00:26Black hole, donut hole, K-hole. I've seen them all.
00:30And Kim Chi.
00:31Fly me to the moon pie.
00:34Mission Control, are you ready to meet your gastronauts?
00:36Very excited, yes.
00:37Please welcome Patrick Murray, a wiener-slinging opera singer, owner of Franzel's Franks, a celebration of opera, queer culture, and inclusivity.
00:44You know, I don't say this very often anymore, but I'm ready for a wiener.
00:48Charli Rae, chef and culinary instructor.
00:51She's worked all over the world from Sweden to Australia to the Arctic Circle.
00:54Let's see if her food can rock our world.
00:58And Kat Williams.
00:59Born and raised in Kingston, Jamaica, Chef Kat is no stranger to vibrant flavors.
01:03He showcases his culture and creativity through the food he prepares and the culinary experiences he creates.
01:09We're ready to be no stranger to Chef Kat's food.
01:12Gastronauts, your challenges today will knock you out of orbit.
01:15But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:21Gastronauts, your first challenge comes from Landon.
01:23Landon, what do you have for us?
01:27A drag brunch is part work and part play.
01:29A lot like a mullet.
01:31Look, I'm not saying the gays' invented brunch, but without us, it'd just be late breakfast.
01:35Chefs, I'm challenging you to make me a brunch that is business in the front and a party in the back.
01:41And who knows mullets better than lesbians?
01:43So lace up those locks, clip on those carabiners, and give us a dish as unexpectedly satisfying as a drag queen booked at Sunday's brunch.
01:51This is mullets and mimosas.
01:53Gastronauts, you will be judged on taste, creativity, and your ability to capture the duality of wo-man.
01:59You have 30 minutes, starting now!
02:01I love a mullet and I love a brunch, so I think this is perfect.
02:12I mean, a mimosa is, like, so classic for brunch, and I love getting drunk, so I'm excited to see what they do.
02:18That didn't look like a normal orange.
02:21That's a tomato meatball.
02:22You know what? I'm out. I'm out.
02:30I am making a delicacy from where I am from in North Carolina called liver mush.
02:38What?
02:39Patrick is cooking with something called liver mush that he specifically requested we purchase for him.
02:46And how much do we end up spending on that liver mush, Justin? Like 80 bucks?
02:48I mean, I'm kind of living for that.
02:50I can't wait to taste this liver mush.
02:52To prepare liver mush, you simply pan fry it.
02:55It's kind of like a corn mealy sausage.
03:01Okay, so we got some straining of the tomato.
03:03We got the liver mush being cut.
03:05Oh, it's hard.
03:06It's really spam.
03:07Dear Chef Patrick Murray, sir, I would like to try a little piece of that liver, whatever that is, raw.
03:14Is that possible?
03:15You can, actually.
03:16Give it to me raw, Patrick. Give it to me fucking raw.
03:21Okay, the business is going to be my little shrimp, my little cocktail shrimp.
03:25I'm making some scallion curled little ties for them.
03:28All right, what has Kat got going on?
03:30But I do see a waffle maker.
03:32A waffle maker.
03:32Oh, a waffle maker.
03:34Oh, a waffle maker.
03:35Yeah.
03:36You know, this just reminds me of growing up.
03:42Sundays after church, my meemaw used to say, Patrick, put down that banjo and get in here and eat your mush.
03:48You from there.
03:49This is our first ever queer, fully queer episode of Gastronaut.
03:54Oh, that is very exciting.
03:56It's pretty exciting, right?
03:57I love that.
03:57I love that.
03:58Yes, so thank you so much for joining me for this.
04:01No, thanks for having us.
04:02We're so excited.
04:03I'm really excited.
04:03I'm going to go to the kitchen.
04:04I'm going to check in on what they're making.
04:06I'm going to see how gay all of them are feeling, and then I'll be back.
04:08So just talk amongst yourselves.
04:09Hello, chefs.
04:11Hello.
04:11How's it going?
04:13Hi.
04:13Fabulous.
04:14And I was just telling the judges, but this is the first ever all-queer episode of Gastronaut.
04:18Let's go.
04:18Yeah.
04:19So I'm very excited to have you all here today.
04:22We have egg yolks.
04:22We have oysters.
04:23We have avocado and tomato in a blender.
04:25Those are whole eggs.
04:26Okay, great.
04:26What are we doing today?
04:27Avocado toast for the brunch.
04:29Okay.
04:29Classic.
04:30Now, what is the party element of your dish?
04:32So I'm also serving it with a glass of water, Wink.
04:35Okay.
04:35And that water will be a clarified Bloody Mary.
04:38Okay, it looks absolutely delicious.
04:39I'm very excited, and I will be back.
04:43What's going on?
04:44Have you come to try my mush?
04:45Yes.
04:46Can this be eaten raw?
04:48I don't know about raw.
04:49I probably would recommend this.
04:50It does come pre-cooked.
04:51Can I take a tiny sliver of it like this to Meatball?
04:53She's absolutely begging for you to, quote, give it to her raw.
04:59She's not going to want this.
05:00I don't understand.
05:01Thank you so much.
05:02Patrick, tell me about your business.
05:03This is a frank company?
05:06Yes.
05:06Viennese street food.
05:07Okay.
05:08It's called Franzel's Franks, and it is called a Kaser Kriner, right?
05:12Wow, and did you try this for the first time in Vienna?
05:15I did, yeah.
05:16So in Vienna, it's kind of like, it's their street food.
05:18It's everywhere.
05:19It's great any time of day.
05:20Very delicious at 4 a.m. when you're coming home from the club.
05:23And another tidbit, I'm a trained opera singer.
05:25Can you give us a high C?
05:26Girl, I'm a bass.
05:28There's no high C.
05:29Okay, can you give us a low C?
05:30Ah, liver mush.
05:34All right, Kat, okay, I'm seeing waffle, I'm seeing scallions.
05:38What is this?
05:39What is this waffle made of?
05:40Is it sweet?
05:40Is it savory?
05:41It's just your basic waffle.
05:43Everything else is going to add excitement to it.
05:46I'm dressing up my little shrimp in little scallion curl bow ties.
05:49Oh, my God.
05:50Going to have the cocktail sauce over it with the egg.
05:53Hope y'all like it.
05:54I love that.
05:55So we have sweet and savory in your dish.
05:57Yes, most definitely.
05:58Okay, beautiful.
05:59And who are you normally cooking for?
06:01I'm normally cooking for friends, for partners.
06:05Partners?
06:06Yeah, poly.
06:07You don't look this cool and not be polyamorous.
06:09Oh, my God.
06:09What would be harder, losing on this show or getting a face tattoo?
06:13Losing on this show.
06:14All right, well, I hope you don't lose today, okay?
06:16Oh, I hope so, too.
06:17If you win, will you get a tattoo on your face that says Gastronauts?
06:20I will maybe get a piece of the moon.
06:21All right.
06:22Okay, chefs, thank you so much.
06:23I can't wait to see what you do.
06:25Open wide.
06:26Ah!
06:26You specifically asked for this.
06:32We're like little ones.
06:33Oh, God.
06:35Do you want that vodka now?
06:37Do you want that vodka now?
06:38Sorry, you have to swallow.
06:40It's called liver mush.
06:43What part of it did you think would be good or not wet?
06:45I want to taste it.
06:46Okay, everyone will taste it when we get over there.
06:49You're right.
06:50You're right.
06:51You're right.
06:52All right.
06:52I stopped drinking quite some time ago,
06:55but I need to taste, I need to make sure that this vodka's good.
06:58Will you do me the favor?
06:59Will you be the tribute?
07:00Yes.
07:01Yes.
07:01Let me know.
07:02Oh!
07:03Oh, my.
07:04That's a heavy pour.
07:08She's giving out shots.
07:09Well, hold on.
07:10Where are our shots?
07:11And we would also like shots as well, please.
07:16Cheers.
07:16Apparently, the chefs are bringing shots down the hall
07:19that I have to go get for y'all.
07:20This is the worst one I've ever had to do.
07:22All right.
07:24Okay.
07:25Look at that.
07:25Oh, damn.
07:27Just how they give them to us at the club.
07:29Yeah.
07:29Exactly.
07:30I don't have glasses here.
07:33It feels very, like, holy water.
07:34There's going to be water.
07:36Cheers.
07:37Cheers.
07:38To liver mush.
07:39Oh, okay.
07:43Okay.
07:44Yay!
07:47Mmm, delicious.
07:49Mmm.
07:50Oh, it smells strong.
07:51I think the theme of this episode is everyone needs to be careful
07:53what they ask for here because you will get it.
07:56Diamonds.
07:58Chef, you have 10 minutes left.
08:04I never made a shrimp scallion curl bow tie before.
08:07How do we feel about shrimp?
08:08I love shrimp.
08:10Good.
08:11I love shrimp.
08:11It's my favorite food.
08:12We already talked about this.
08:13We know this.
08:13You and I know this.
08:14You and I know this.
08:15So, Charlie is doing a little molecular gastronomy.
08:18She's making these little pearls with the tomato liquid
08:21that she curates.
08:22And I'm hearing this is her first time ever doing this.
08:26I don't know what the status of these pearls are, honestly.
08:29So, I think it's bold to try something for the first time
08:32on a TV show.
08:33Wow.
08:34Nothing like trying a molecular gastronomy
08:35for the first time on national television.
08:37Yes.
08:37Yeah.
08:37This is national television.
08:41It feels like Patrick is still just flipping that mush.
08:44I have no clue what the rest of the dish is going to look like.
08:46Yeah, I saw him pull out a toaster and I was like,
08:48okay, but are you going to toast them now?
08:50Oh, but they are falling apart in the pan.
08:53Oh, no.
08:55They look like poop.
08:56Hey, don't come for my man like that.
08:57I feel like we really have to get a good taste of the liver mush
09:01because he flew this in specifically for this.
09:05And if it's bad, we will never speak to him ever again.
09:08Oh, no.
09:08Oh, my God.
09:08And I know you were planning on being so close
09:10with him after the show.
09:11Oh, my God.
09:14Charlie told me that she is making a clarified Bloody Mary.
09:18Oh.
09:20So, she said it's going to look like water,
09:22but it's going to taste like a Bloody Mary.
09:25That's her goal.
09:25So, I think she's straining the tomato juice
09:28to get a liquid that's as clear as possible.
09:30Chef, you have five minutes left.
09:32Oh, God.
09:32Did y'all hear that Patrick is an opera singer?
09:34Yeah, let's go.
09:35A professional opera singer?
09:37We're going to expect him to sing.
09:39You can request him when we get over there.
09:40When he serves his dish, just ask him to sing.
09:42Okay.
09:42Okay.
09:42Okay, so Kat is putting these little bow ties.
09:45It looks like made with scallions on his shrimp.
09:47Like he's kind of giving the shrimp a drag persona.
09:49Oh, extra points.
09:52Extra points for that.
09:53A drag king.
09:55Do y'all cook?
09:56I actually have a cookbook coming out
09:58called Kimchi Eats the World.
09:59Do you have a cookbook coming out?
10:00Yeah.
10:00Bitch, what market are you leaving untapped?
10:03I'm untapping in here.
10:04Drag.
10:06Doing shows.
10:08Performing live.
10:10What was more fun,
10:11doing a cookbook or doing a makeup line?
10:13Um, being here.
10:14Oh, my goodness.
10:15Perfect answer.
10:17Media trading.
10:18Media trading.
10:18Yes, media trading.
10:19Abs down.
10:20Yeah.
10:21We have some more tomatoes on Charlie Station.
10:23Ooh, do they have some more tomatoes?
10:24I don't think you know who's tomato.
10:25Those are heirloan tomatoes.
10:26Chats, you have one minute left.
10:28All right, we got more poached eggs.
10:30Wow, more poached eggs.
10:31Oh, Patrick's dish.
10:32God bless him.
10:33It's ugly.
10:36Wait.
10:36Doesn't mean it's a taste of...
10:37Oh, my God.
10:37He made a thing that you...
10:38Of McDonald's McMuffins.
10:39It doesn't mean it's bad, but it's ugly.
10:42All right, they have 10 seconds left.
10:43I'm going to count them in.
10:44Would y'all like to join me?
10:44Yes.
10:44All right, you have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
10:58Dishes down.
10:59Hands up.
11:00Feel free to do some whacking or voguing or whatever you guys are feeling.
11:06Landon, are you ready to sample your dishes?
11:07Oh, I'm so excited.
11:08Okay, everybody, follow me.
11:10We're going to the dining pod.
11:13Gastronauts, your challenge was to create a mulleted meal for Landon.
11:16Let's see what you did.
11:17Patrick, you're up first.
11:19Well, I have prepared what is affectionately called the Mayor's Special.
11:23So we have a piece of toast.
11:25We have some liver mush, egg, some American cheese, and some mayo.
11:29Then on the side here, we have grits, pimento cheese, with a little liver mush on top.
11:33So we're getting double liver mush is what I'm hearing.
11:37Double the mush.
11:38The beverage, we have a cherry moonshine with some cheer wine, cherry soft drink from North Carolina as well.
11:46Where are you from?
11:47Where is liver mush regional, too?
11:48Because I'm sure it's much cheaper wherever you're from.
11:50It's only in Western North Carolina, maybe Eastern Tennessee.
11:53I am a huge fan of grits.
11:55I'm from the South, so grits are my favorite.
11:57I've never had it with pimento, but that was, like, such a nice addition.
12:01And that's the food.
12:04Yes.
12:04I like the liver mush more than I thought I would.
12:07I liked it with everything.
12:08I think that I would have loved from you to see a little more finessing, and maybe we can take that into the next round.
12:13But overall, if I went to someone's house in Western North Carolina and had this, I would be happy.
12:19Yeah.
12:19For me, everything was a little bit too, like, rich and gritty.
12:25I mean, if someone were to make me this tomorrow morning for breakfast, I'd be like, yeah, let's go.
12:29Sure.
12:29With that being said, I do love the liver mush.
12:31Perfect.
12:32All right, well, Patrick, thank you so much.
12:33Thank you very much.
12:34Thank you, Patrick.
12:35Charlie, you're up next.
12:37Well, I wanted to play with your senses a little bit, so I made a classic avocado toast.
12:44So it's a kumamoto oyster.
12:45I love oysters.
12:46So on top, that is a tomato caviar style on top.
12:51It's like I've done it before.
12:53You guys are good.
12:56My favorite drink at brunch is a really good Bloody Mary.
12:58So I made you guys a Bloody Mary with the orange tomatoes.
13:03Were you hoping this would be clear?
13:05Yes.
13:05Okay, but just we couldn't get it quite there.
13:08Right.
13:08I could have sworn I saw oranges.
13:09No, they were yellow tomatoes.
13:11Sure.
13:11Yeah.
13:13My one thought is I think we could have, like, mixed things up a little bit more.
13:17I thought it was so delicious.
13:19If I went to any brunch in LA, I would be happy to eat any of this.
13:22But I wanted a little more salt, a little more spice, a little more something that made me go, whoa, you know?
13:27This is very much a party.
13:30Yeah.
13:30This is very strong.
13:31Yeah, absolutely.
13:32And you will be blackout by the time you leave here.
13:34What?
13:37All right.
13:38Charlie, thank you so much.
13:38This was wonderful.
13:39That was so good.
13:40Kat, you're up next.
13:42All right.
13:42So today I prepared for you a combination of an eggs benedict and a shrimp cocktail with a waffle.
13:49And the shrimp are kind of dressed up a little bit for the business side.
13:53I gave them some scallion curl bow ties.
13:56Yeah.
13:57Okay.
13:58How does the cook on those shrimp feel when you...
14:00I mean, it felt good to me so far.
14:02I'm excited.
14:04Shrimp is perfectly cooked, but it doesn't have any seasoning for me.
14:07Yeah, I think the shrimp could be seasoned a little bit more, but I do think, like, a wonderful cook on it.
14:11I also think maybe the waffle could be zhuzhed up a little bit more.
14:14I would like to see a little bit more hearty in the back.
14:18The waffle is also a little bit too, like, mushy for me.
14:21Yeah, I wish it was hard.
14:22I'm looking for, like, a crisp, like, when I bite into a waffle.
14:24It could have been, like, a cornbread waffle or something.
14:28Yeah.
14:28I do think the egg and the shrimp are both perfectly cooked.
14:31They're perfectly cooked.
14:32Yeah, because at first when I saw this, I was like, where is the hollandaise sauce?
14:35You're going to tell me eggs benedict with a hollandaise sauce?
14:37And I felt mad at you.
14:38But then I cut the egg, and you get so much beautiful yolk from the egg because you cooked it so perfectly that it really does create its own sauce, and you don't really need it.
14:47I really love a waffle when it's crispy on the outside, but I don't really like mixing sweet and savory.
14:53So this was perfect because the cocktail sauce really added moisture to the whole thing without it being, like, syrup.
14:59Sure.
14:59But overall, I thought it was really tasty, really fun, different from what you normally see at brunch.
15:03I really liked it.
15:04Chefs, this was honestly all really interesting and fun, and I can't wait to see what you do in your next round.
15:08So get back to the kitchen.
15:09Yeah, get back in there.
15:11Get back in there.
15:11Make me food.
15:13Yeah.
15:14Patrick.
15:15Be hungry.
15:17Drag queen hungry.
15:19I thought the dishes were fun, but I think they can go even more fun for the next round.
15:24Agreed.
15:24Oh, absolutely.
15:26I don't want to be, like, catty or dramatic, but I'm having a great time.
15:29Okay.
15:30That's the bitchiest thing you've said all night.
15:32I know.
15:32It's so crazy.
15:33And I will say, I thought the cook on a lot of the things was great.
15:36The cook on the shrimp, the cook on the eggs.
15:38I had a lot of good technical stuff.
15:41I need to be punched in the face by flavor.
15:43Yeah, all of those meals were really delicious, but there wasn't, like, a heightened element.
15:46Agreed.
15:47I want them to make something so excited I have to eat it off kimchi's plate.
15:49Oh.
15:50Oh.
15:52Gastronauts, your next challenge comes from Meatball.
15:55Hey, bitches.
15:56I'm a drag queen.
15:57I know.
15:58And my name is Meatball.
16:00Okay?
16:01So, I'm challenging you to drag up spaghetti and meatballs.
16:06It's that simple.
16:07So, this challenge, you guys, is called the spiciest meatball.
16:12Gastronauts, you will be judged on creativity, uniqueness, nerve, and talent.
16:17RuPaul, please don't sue me.
16:18You have 30 minutes starting now.
16:21I'm seeing a lot of whisking already on Charlie's station.
16:29Is someone going to make their own spaghetti, like, pasta?
16:32Chefs, we just want you to know that if anyone makes their own pasta for this challenge, we will absolutely freak.
16:38I will do a death drop on top of the table if someone makes pasta.
16:41Oh, my God.
16:42And I'll eat whoever's ass it is that does it.
16:45And I'll eat it.
16:46I'm doing an Austrian Kass Spätzle.
16:56Spätzle?
16:56In 30 minutes.
16:58Meatball, I want to know, other than the obvious reasons, why did you want to do this challenge?
17:03Well, because I actually really love spaghetti and meatballs, but oftentimes it's all just kind of plain and ordinary.
17:08So, I'm trying to see, like, what can they do to spice up a meatball?
17:11Can we do it with some lamb?
17:13Can we do sausage?
17:14Can we make it out of turkey and make it delicious?
17:17What can you make this pasta out of?
17:20Lamb.
17:20You know what I mean?
17:21Turkey.
17:22I want a meat pasta.
17:24Okay.
17:24I just want to see.
17:25Also, it's just, like, what does drag mean to them?
17:27Like, when they hear drag up food, are you going to make it gay?
17:32How are you going to make this food gay?
17:34True.
17:35So, for me, drag means take something and make it extra.
17:40Gay it up, as you will.
17:42And so, I'm going to take my spaghetti and meatballs and make it over the top.
17:47Make it extra AF.
17:49And in doing so, I am doing lobster and shrimp balls covered in gold flake topped with black girl caviar with black squid and spaghetti.
18:02Making it extra, extra, extra.
18:05Okay, let's see what we got going on here.
18:06What's being chopped, Morgan?
18:07Is that shrimp?
18:08Oh, what if we got a shrimp meatball?
18:10That's, okay, that's what I'm talking about!
18:12They're listening, they're listening.
18:13Oh, my gosh, wait.
18:15It's not shrimp.
18:17It's lobster.
18:18We got money on this show!
18:21I'm going to go to the kitchen and see what other kind of meats we're working with.
18:24I'll be back.
18:26Hello, chefs.
18:28Hello.
18:28What do we got going on over here?
18:29Oh, my gosh, we got the nice seasoned up meatballs going on here.
18:34I'm going to boil my pasta, but first I'm going to stick it in here to give my meatballs a wig.
18:38You're going to do the thing that people do on Halloween on Pinterest where they put dried pasta in meat and then cook it?
18:44I love that.
18:45So, you're essentially making mini versions of meatball herself.
18:48I was just going to say.
18:49What kind of meat are you using for your meatballs?
18:51Grown beef.
18:52Standard meatball meat.
18:53What we're doing is the hair is the big thing.
18:54Yes.
18:55Okay, I love it.
18:56All right, we're working with lobster, which I love.
18:57Please tell me about these lobster meatballs.
18:59My pasta and drag is a lobster and shrimp meatballs covered in gold flake with a quitting pasta with black pearls.
19:07Interesting.
19:07And what are the black pearls made out of?
19:09Oh, black pearl caviar.
19:10Oh, black pearl caviar.
19:12Okay, clearly there was no budget on this challenge.
19:14When you think of gay food, what's the gayest food you can think of?
19:16I mean, oysters, mussels, a big bowl of mussels, just taking your tongue in there, getting in between all the crevices and licking it out.
19:23You have to, you have to, but otherwise, you know, the sausages that he's got going on over the door.
19:28Speaking of sausage, Patrick.
19:30Yeah.
19:30Hello, I see you slicing sausage.
19:33I got some sausage.
19:34So, I'm making Austrian Kasselspätzle.
19:36Okay.
19:36Right?
19:36So, you are making a pasta.
19:38It's like a boiled egg noodle.
19:40Delicious.
19:41That you stick into the water and then you skim it off and then you add a little gruyere.
19:45So, what's the drag element?
19:47The drag, I'm going to drag it up.
19:48I have some beautiful glitter, a little makeup down here for you.
19:51I love that.
19:52I'm just going to sprinkle it on.
19:53You're going to do a full beat on your meat.
19:56I'm going to be my meat.
19:57How many times have you been to Vienna?
19:58So, I lived there for three years.
20:02Okay.
20:02And how many times have you done the Sound of Music tour?
20:06Once.
20:07It's a long, just like four hours long.
20:09Worth it.
20:10Only once?
20:11Okay.
20:11All right.
20:11I'm surprised by that answer and it will affect your score.
20:15All right, chefs.
20:15Thank you so much for having me over here in your big gay kitchen.
20:18And don't forget, the judges want to taste gay flavor.
20:22Wow.
20:23All right.
20:24Okay, we got a lot of meat over there.
20:26And that's what I like to hear, baby.
20:28We got sausage.
20:29Yes.
20:30We have lobster.
20:31Yes.
20:31We have beef.
20:33Okay.
20:34They look juicy.
20:34I don't want to spoil anything, but I will tell you that your boyfriend Patrick is making
20:38his own pasta.
20:38Yay!
20:39Oh, I'm going to have to eat his ass.
20:49I am seeing squid ink pasta.
20:51Oh, I love squid ink pasta.
20:52Which is exciting.
20:53I'm on the fence with it.
20:54What do you love about it?
20:55That it's black and then it turns your tongue all black and weird for the whole night.
20:59Personally, for me, I've never had like a squid ink pasta that like changed my life.
21:03I've never had a squid ink pasta.
21:04Are we saying squid ink pasta like it's in the pasta or they're using it as the sauce?
21:08I think when I say squid ink pasta, I typically envision it's in the pasta dough, but sometimes
21:13then they'll just double down.
21:14They'll use a little bit in the sauce.
21:16You like?
21:16I don't like it in the sauce.
21:17I only like it in the pasta.
21:18In the pasta.
21:18Because you like the way it looks.
21:19Yeah, yeah, yeah.
21:20Because it's spooky like Halloween.
21:20Ooh, ooky spooky.
21:21Chefs, you have 15 minutes left.
21:27Now, my question is, I've made pasta at home myself before.
21:31I've never done it in 30 minutes and also cooked other things.
21:34Do you think this will be successful for Patrick?
21:36I hope so, because I'm really pulling for Patrick.
21:39I think he's got a brilliant mind and an incredible voice.
21:41That's right.
21:41We have to ask him to sing.
21:43Yeah, he's got to sing like we're at an Italian restaurant.
21:44Meeple, ask him to sing.
21:46I'm sorry.
21:47I just got so nervous because I'm in love with him.
21:50Cat Williams, what is he doing with this?
21:51Oh, the pasta's burned as hell.
21:53No, the pasta hasn't been cooked yet, Meeple.
21:56But look at all those oranges in that pasta.
21:59Those are Meeple's, Meeple.
22:00I don't know what I'm looking at.
22:03Does he have enough time to cook the pasta?
22:04I mean, we have 15 minutes to cook pasta.
22:06That's a good amount of time.
22:07As long as that water's boiling, you're good.
22:10Yeah.
22:10Now, that being said, Patrick's pasta is already out of the water,
22:14and that's a little nerve-wracking to me.
22:15Worried about you, boo.
22:16Chefs, you have 10 minutes left.
22:18Oh, my God.
22:19Look at these fried balls.
22:20Those are the lobster meat balls.
22:21Oh, my God.
22:23I'm so excited.
22:24You better put enough of those balls on the plate.
22:26I want to see only four balls out there so we can each get one.
22:28A lot of us wants two of those lobster balls.
22:31Don't be stingy.
22:32A bit about this sausage.
22:34It's called a case of kreiner.
22:35It's sausage that is filled with Emmentaler cheese.
22:38You bite into it, it squirts.
22:40It's a squirter.
22:41I don't like how he's talking to the camera right now.
22:43He seems very mean.
22:44Well, you'll be happy when I tell you what he says.
22:46I think you're going to like it.
22:47Okay, yes.
22:47When you bite into the sausage, it'll squirt everywhere.
22:50Oh, Patrick.
22:53Oh, Patrick.
22:55I'll help you.
22:56I'll help you.
22:59Oh, Chef Charlie Ray's pasta looks really good.
23:01Look at that.
23:02Oh, squid ink in the sauce.
23:04Oh, she's plating it.
23:06Too early.
23:07I mean, Patrick's pasta has just been sitting up.
23:09Is the pasta going to be nice and cold by the time you get to taste it?
23:12Damn, drag him.
23:13Yes.
23:14Hey, be nicer to my man.
23:16Oh, she's putting it back.
23:17She's putting it back.
23:18Yeah, good.
23:19Good.
23:19Charlie, that's awesome.
23:21She picked up on it.
23:22Okay, I'm going to attempt to do these gold flakes.
23:24Good.
23:25I've never done this before, so good luck to me.
23:28What is that?
23:29What is Chef Charlie peeling?
23:31Is it gold leaf?
23:32That's drag, baby.
23:34Come on.
23:35Dragging it up.
23:37Oh, my God.
23:37Lobster is gold leaf?
23:39Wow.
23:40The only thing that can top it is caviar.
23:42Oh, look at what Chef Patrick Murray's doing.
23:45It looks cheesy.
23:45Okay, so Patrick's pasta was reintroduced to a pan with cheese and sausage and whatnot,
23:51so we don't have to worry about it being cold.
23:53Thank God.
23:54It almost looks like a hamburger helper.
23:55Yeah, which I loved.
23:57I love a hamburger helper.
23:58You have five minutes left.
24:00I've never used gold leaf as an ingredient before, but I did YouTube some videos,
24:04and I don't think you're supposed to touch it.
24:06How do we feel about Chef Patrick Murray's presentation so far?
24:10I feel like it's just like a lot of, like, glop in a bowl, and I don't see, like, the drag aspect of it.
24:14No, no.
24:14Wow.
24:15Wow.
24:16I want to see, like, a little, like, elevated plating, you know?
24:18You've never seen a drag queen that you would describe as slop in a bowl?
24:25What is everyone looking?
24:26I want it to be gay and fabulous, you know?
24:33So the idea was I just do a little rainbow sprinkle here.
24:36Wait, Patrick's putting glitter on his food.
24:39Yes!
24:40Yes!
24:41Yes!
24:42This is drag!
24:43Glitter and gold leaf.
24:45That plate looks just like meatball.
24:47Slop, baby.
24:48Slop with glitter all over it.
24:50Slop in a bowl.
24:50That's too much glitter, Patrick.
24:52Stop!
24:53Stop!
24:53Stop with the glitter, Patty.
24:55That's too much.
24:56You have one minute, chefs.
24:58What sauce is Kat putting on his meatballs?
25:00I've seen the meatballs.
25:01I've seen the hair.
25:02I don't know what else is going into this dish.
25:04Oh, it looks like a classic red sauce.
25:07Okay, let's count them in.
25:08We have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:19Chef, put that caviar down.
25:23All right, I'm going to head out.
25:25All right, meatball, are you ready to go see if we can get some caviar?
25:28Yeah!
25:28All right, let's go.
25:29Come on, y'all.
25:30Let's go.
25:30Whee!
25:31Whee!
25:31Right this way.
25:32Let's go.
25:32Come on.
25:33Gastronauts, your challenge was to create a dragged-up version of a classic Italian-American
25:37dinner.
25:38Let's see what you did.
25:39Kat, you're up first.
25:40All right, judges.
25:41Today, I've prepared for you spaghetti and meatballs, but I gave the meatballs some wigs.
25:46So I used fresh oregano, thyme, basil, paprika, garlic, onion powder.
25:51It's so cute with this little wig.
25:52Yeah.
25:53She's doing shows.
25:55Yeah, it's a mini-meatball.
25:57I was worried that the pasta was not going to be cooked well enough because it was a
26:01meatball.
26:01It's perfectly cooked.
26:01It's perfectly cooked.
26:03Yeah, I think it's done a wonderful job.
26:04I love it.
26:05This is so good.
26:06Oh, thank you.
26:07Yeah, the pasta's perfectly cooked.
26:09I mean, I'm obsessed with these meatballs.
26:11And I think you took a big risk with something that you didn't really know if it would work
26:14until once it was done.
26:15Right.
26:16And I commend that.
26:17Yes.
26:17Meatball, do you feel like this is drag enough for you?
26:19I do.
26:19I love her little wig.
26:21I love that you dragged up the sauce.
26:22This is delicious.
26:23This is drag.
26:24Kat, thank you so much.
26:25Patrick, you're up next.
26:26So what I have prepared for you today, judges, is an Austrian Kasspätzle, and then we
26:31have some Kayser Kriner meatballs here.
26:34And then I gate it up with a little bit of glitter, just a dash.
26:38Oh, it's so cheesy.
26:40Yes, so I added some Gruyere cheese.
26:41A traditional Kasspätzle would have probably like Emmentaler, a Berg Kayser, which is just
26:47kind of...
26:48You're kind of like...
26:49Yeah, keep talking like that.
26:50You're literally flirting with meatballs, I know.
26:52What was it?
26:53Berg Kayser.
26:54Yeah.
26:55Yeah, genau.
26:55I think it's really tasty.
26:57I do feel like we have to deduct points because you didn't give us a meatball.
27:01I completely understand.
27:02I think he can make it up for it if he sings to us.
27:05Make me feel like I'm in an Italian restaurant and sing some of your opera at me, Patrick.
27:09I'll say, like, the flavor of this is delicious.
27:38It's perfectly smoky, except there's no salt at all.
27:42I agree.
27:43I think when I get the perfect bite, when I get, like, pasta and onion and sausage, I'm
27:47like, I could eat this for the rest of my life.
27:50But when I get a bite with just the pasta, I wish it was more sauced, a little more seasoned.
27:55I think it's amazing.
27:56Don't listen to the haters, Patrick.
27:58It's a 10 out of 10 for me.
27:59Aw, thank you.
28:00You really did it.
28:01You did your big one with the glitter.
28:03And, uh, I love you.
28:08Patrick, thank you so much.
28:09That was delicious.
28:11Charlie, what did you make for us?
28:12Just like the last one, we need to process.
28:14So, Meatball, if you would do me the favor of giving me a one-line read of my pasta.
28:18Ooh, bitch.
28:19Your pasta.
28:20Now, since you've read to it and it's in drag, according to Trump's America, it's gay
28:27now.
28:28Oh.
28:30Political pasta.
28:32So, it is a lobster and shrimp spicy balls on top of squid ink aguiolio and then topped
28:39with a black caviar.
28:42I love the addition of the gold.
28:44Aguiolio is one of my favorite pastas from Italy because it's so simple.
28:48It's kind of like a lunchtime pasta, not too heavy.
28:50It has just a really high-quality olive oil with, um, garlic fried in the oil but not
28:55in the pasta itself.
28:56And then just toss with a little bit of chili flakes and fresh lemon.
29:00Yeah.
29:00The lobster meatball is absolutely delicious.
29:03I will come for you because we specifically told you we each wanted one.
29:06You cannot plate in even numbers.
29:09It's not my fault there's four of you.
29:11What does that mean you can't plate in even numbers?
29:12Because it's like a thing with the eye when you want to eat.
29:15You don't want to eat in even numbers.
29:16You want to eat in threes or fives or ones.
29:18Well, you should have given us five then.
29:19Is that true?
29:20Because I needed to give you big balls.
29:22This is so incredible.
29:23Now, would you like to sing for us?
29:25No.
29:26Okay.
29:26I was worried that the meatballs would be a little bit tough, um, but they're not.
29:30They're so tender.
29:31I think they're really well seasoned.
29:32I don't think it tastes too fishy, which sometimes lobster, shrimp, and then the squid ink pasta, I think it could potentially go there.
29:38And I don't think it did.
29:38I think it tastes really nice.
29:39This is excellent.
29:40The meatball is so perfectly spicy.
29:43It's perfectly seasoned, perfectly crispy.
29:45I was about to say, if I got this at a restaurant, I would be going back every week for it.
29:50It's so good.
29:50Did this accomplish your challenge?
29:52I think this absolutely did.
29:54It elevated every part of spaghetti and meatballs to a level that I've never seen before.
30:00And you also turned to gay because you're a drag queen and you read to it.
30:03Absolutely.
30:04And I did read to it.
30:05Yeah.
30:05And I thought that was really impressive because I didn't know you could read.
30:09I learned that today.
30:11Excellent work, gastronauts.
30:12Thank you so much for all your hard work.
30:13And now get back to the kitchen so you can work one more time.
30:16Yeah, get back there.
30:18I'm going to have a little more of it.
30:19Yeah.
30:21I thought that round was much more successful than the first round.
30:24Chef Charlie's pasta, best thing I've eaten today.
30:27Okay.
30:28This week.
30:29This year.
30:30Yeah.
30:30Wow.
30:31This year?
30:32This year.
30:33Yeah.
30:33Wow.
30:34Yeah, that was the best thing I've eaten.
30:35It was incredible.
30:36That was so good.
30:38Yeah, I thought everybody brought it a little bit more with the flavor and the creativity.
30:41We did have something that was promised that we didn't receive, though.
30:44Which was?
30:44We did have handmade pasta, and we didn't have a death drop from you.
30:49I'll try it.
30:50Katrina, Katrina.
30:52Hold on.
30:53I'm going to take my jacket off.
30:53Okay.
30:54Okay.
30:54Yeah, please.
30:55Stretch.
30:55Katrina, Katrina, Katrina.
30:56Down.
30:57Katrina, Katrina.
30:57Yay!
31:03Oh, my.
31:03Oh, wow.
31:04Whew.
31:04Okay.
31:05Well, now that we've gotten that out of the way, I think it's time to go on to our next challenge.
31:09All right.
31:10Oh, okay.
31:10Kimchi, are you ready to present your dish?
31:12Hell, yeah.
31:13All right.
31:14Chefs, your third and final challenge comes from Tim Chee.
31:17I love Korean barbecue, and I love dessert, but I've never had a dessert that tastes like
31:22Korean barbecue.
31:23So, I'm challenging you to make me a dessert version of Korean barbecue with side dishes,
31:28panchan included.
31:30This is Korean barbecue, and it's the same, but it's dessert, so it's not.
31:34There you have it, Gastronauts.
31:35Your challenge is to give us that KBBQ experience, but sweet.
31:39You will be judged on taste, presentation, and authenticity.
31:43Just kidding.
31:44You have 30 minutes, starting now!
31:53They look mad as hell.
31:54Yeah.
31:54They look mad as hell, looking at the challenge.
31:56The look of despair in their face.
31:58This is such a fun challenge.
31:59I can't wait to taste this.
32:00Who do you think is going to rise to the top, and who's going to burn out?
32:05I honestly think that Patrick is really going to win this whole competition.
32:08You think this is Patrick's challenge?
32:10This is it.
32:10I feel like Patrick could serve shit on a bowl, and you'd still be like, Patrick wins.
32:14Yeah.
32:15And?
32:15Yeah.
32:15I've never even had Korean barbecue before.
32:17You've never even had Korean barbecue?
32:18No, I've never had Korean barbecue.
32:19Oh, no.
32:20I know where we're going after this.
32:21Oh, so delicious.
32:23And look, someone has oranges.
32:26What's going on with you?
32:26Pear apples?
32:27I don't think I'm well.
32:28No.
32:31I don't know how to make, um, box cake.
32:35All right, here's a plot twist, chefs.
32:36You can't use any sugar.
32:40I'm just kidding.
32:41You can use sugar.
32:43Work at William's.
32:44I'm seeing some marshmallows on Patrick's station, and Chef Charlie's using a boxed cake mix.
32:52How do we feel about that?
32:53If it tastes good at the end of the day, and if it looks good, I will accept it.
32:56All right, you know what?
32:57I'm going to go to the kitchen.
32:58I'm going to find out a little bit more about what they're making, and then I'll come back,
33:01and we can dissect it from there.
33:02Yes.
33:02That's good.
33:03Talk amongst yourselves, okay?
33:05Hello, chefs.
33:06Hello.
33:07Oh, we're seeing one of my favorite ingredients, wonton wrappers.
33:10Are you doing some kind of dessert wonton?
33:12Yeah, I'm doing, um, sweet purple potato potstickers.
33:15Say that five times first.
33:16Yum.
33:17What kind of fruit is this?
33:18A pluot?
33:19Um, plums, pear, and then grapes.
33:22And I'm going to pickle these for my side dish.
33:24Oh, I love the idea of a pickled stone fruit.
33:27That sounds delicious.
33:28And then what's going in here?
33:29We thought maybe it was lemongrass, but what am I seeing?
33:31It is lemongrass.
33:31It's lemongrass.
33:32And I'm going to put it in my pancake mix.
33:34Are you using real kimchi?
33:35Yes.
33:35In what?
33:36Candied kimchi on top of the pancakes with coconut milk whipped cream.
33:40Candied kimchi?
33:41I've never done it before in my life.
33:43Well, it sounds really good.
33:45And if it is, you'll be adding me to your polygool after this, okay?
33:47Ah, let's go.
33:48All right.
33:49What are we doing?
33:50So we're doing an Italian meringue with a barbecue, a Korean barbecue cake, which is starting
33:55in the oven.
33:55Okay.
33:56Okay.
33:56With a lemongrass candied matchstick.
33:59So it kind of looks like the pickled carrots.
34:00Yum.
34:01And then we're going to do a peach puree with sugar.
34:04So it's going to look like kimchi and then do that on top of Asian pears that look like
34:09daikon.
34:10All right.
34:10Well, you know what they say.
34:11If the stand mixers are rocking, don't come a knocking.
34:14Oh, I'm tasting.
34:19Oh, it's...
34:21If that's what that tastes like, I'm excited for the rest.
34:24Patrick.
34:24What's up?
34:25What's going on over there?
34:26Yes.
34:27I have gojujang rice crispy treats.
34:28Over there, I have some mochi that I'm going to put some.
34:31Ren bead paste in.
34:32Okay.
34:32I love.
34:33And I do want to know, who are you typically cooking for?
34:36Did Meatball ask you that?
34:37No, I was just curious.
34:38I've asked everyone, but I'm sure Meatball would like to know.
34:41Just me.
34:42Just you.
34:43Okay.
34:44I'd love to find somebody else to cook for, you know.
34:46Can you imagine if two people fall in love today?
34:48That would be incredible.
34:48And I do want to say, someone's finally using oranges, I'm hearing.
34:51Yes.
34:52Well, I'll get out of here.
34:53Everything looks great.
34:54Excuse me.
34:54Pardon me.
34:55See you on the other side.
34:57Okay, there are two distinct scents over there.
35:01Okay.
35:02Marshmallow and kimchi.
35:05Oh.
35:06Wow.
35:07Kat is doing a candied kimchi topper for a pancake.
35:12Oh.
35:14She baptized this.
35:15We also have Patrick doing a gochujang brown butter rice crispy treat.
35:22Oh.
35:24And Meatball, some exciting news for you.
35:25Someone's using an orange.
35:26Right.
35:27Yeah.
35:28That's really exciting.
35:29Yeah, there it is right there.
35:29There it is.
35:30There it is.
35:30It's the camera showing you, Meatball.
35:32Oh, it's an orange.
35:33That's really exciting for you.
35:35This is my first time making mochi, but you know, it's not too difficult.
35:46Famous last words.
35:48I say that now.
35:48Can we edit that out?
35:49I do think it's important that we mention that every single one of you has a food-themed
35:53name.
35:54We do.
35:54Oh my God.
35:55Yeah.
35:55Wait, I didn't know that about myself.
35:58How did you decide to have a food-themed drag name?
36:00Well, so kimchi is a national dish of Korea, so I wanted a name to represent my heritage,
36:06but also sounds feminine at the same time.
36:08So kimchi is it.
36:10I love that.
36:11I got my name because I used to blackout drink all the time and get Meatball subs.
36:15And then when I was looking for a drag name, my friend was like, just be Meatball.
36:19You'll never be a Rebecca.
36:22Mine was accidental.
36:24I didn't even think about it.
36:26I don't even like cider that much.
36:27I just went with it, but I was happy to take any gig that I get just based on my name.
36:32Happy.
36:32Sure.
36:32We did specifically look for food-themed and drink-themed drag artists.
36:35When you said that in the dress, when we were getting dressed, you were like, yeah, we got
36:39food-themed names.
36:39And I was like, kimchi, Meatball, Landon.
36:44Landon?
36:48Chefs, you have 15 minutes left.
36:51I'm grading beetroot and ginger together.
36:54Kind of making it look like something purple.
36:58All right, we're getting on some interesting angles.
37:00Kind of like this is like hidden camera footage.
37:02Yeah.
37:03Yeah, I feel like I'm spying on Patrick.
37:04Yeah.
37:05And Meatball, you like that?
37:06I do like that.
37:09Get as close to Charlie's face as you can.
37:12Maybe try to distract her.
37:13Now you're sabotaging on her contestant.
37:15Now you're sabotaging.
37:16Oh.
37:18You can't sabotage me.
37:19It's okay.
37:20I'm going to blow your mind like I'm going to blow towards this meringue.
37:22Ooh, I love this cake that's being just iced with meringue.
37:27Kimchi, how many elements do you think they need to have?
37:31I'm hoping to see, because it's a dessert, one main component and maybe two others at least.
37:36So at least three components to a dish.
37:38Yeah.
37:38Ooh, blowtorch, blowtorch, get the blowtorch.
37:40Oh, oh.
37:40Blowtorch, Italian meringue.
37:43Wow.
37:46Chefs, you have five minutes left.
37:47Oh my God, I didn't even do my wontons yet.
37:49I'm getting chuffed.
37:56I'm seeing some wonton wrappers being busted out on Chefs Paddle Station.
38:01Ooh, I love wonton.
38:01We better get one wonton apiece.
38:03Absolutely.
38:04What is this?
38:04What is this?
38:05And you, you're part of the problem, because you said, yes, for art symmetry, we can only
38:09have three.
38:09Shut up!
38:11Or five.
38:12Or five.
38:13All right, what is this mixture that's being scooped out of the pan?
38:19Oh, that's the beat.
38:21Oh, that's the beat.
38:22Oh, look at these Rice Krispie treats.
38:24I love a Rice Krispie treat.
38:25Oh, wow.
38:25Yeah, me too.
38:26All right, Jeff, you have one minute left.
38:29Oh, Chef Cat is not cooking those wontons.
38:31He's filling up the wontons now.
38:33He has one minute left to fry them.
38:34A quick fry.
38:35Oh, he's running, he's running, he's running.
38:37You think?
38:37He's running.
38:38Come on, Cat, you got this.
38:39Cat, drop him in.
38:40Cat, drop him in.
38:40I need those wontons in my mouth now.
38:43Yeah.
38:43How many seconds?
38:45Oh, wow.
38:46She's icing more of them.
38:47I'm stressed.
38:48So what's the rule?
38:49They have to be completely plated and done?
38:51Yes.
38:52Okay.
38:52Just like a regular cooking show.
38:54This is a regular cooking show.
38:56I've already said it.
38:57This is TV.
39:01Wow.
39:01Oh, my God.
39:02All right, okay.
39:03They have 10 seconds left, so let's count them in.
39:06Ten.
39:06Ten.
39:07Nine.
39:08Flower.
39:08Eight.
39:09Seven.
39:10Seven.
39:11Six.
39:13Five.
39:14Four.
39:15Three.
39:17Two.
39:17Come on, Cat.
39:19One.
39:23All right, chefs, dishes down, hands up, and wave them in the air like you just don't care.
39:30Wow, wow, wow, wow, wow.
39:33Kimchi, are you ready to go have a full dessert Korean barbecue spread?
39:38Fizzle it up.
39:38Let's go.
39:40Sizzle it up.
39:41That's fun.
39:42You got a new catchphrase.
39:44Gastronauts, your challenge was to create a dessert version of KBBQ.
39:48Let's see what you've done.
39:50Cat, you're up first.
39:51All right, judges.
39:52For the last round, I've prepared for you my version of Korean barbecue dessert.
39:56So you have a plum pancake and with coconut whipped cream and then candied kimchi and then I did a creamy fruit salad as well as pickled fruits.
40:06And then these wontons are what?
40:08Wontons are purple potatoes.
40:10Oh my gosh.
40:12While that heats up, let's get into this banchan.
40:14You said this is candied kimchi?
40:15Uh-huh.
40:16And what's the preparation on this like?
40:18I just made a simple syrup and then added more sugar after.
40:22Okay.
40:23Once again, it's a first for me, so.
40:25I thought it was going to be bad.
40:26I'll be honest with you, but I like it.
40:28I like it.
40:29Yeah, because kimchi is such a strong and unique flavor.
40:32Thinking about just like candying it is like wild, but this is delicious.
40:35Let's try these delicious pancakes.
40:38Oh, wow.
40:40It's very like airy, moist.
40:42Yeah, super fluffy.
40:44What, did you put any seasoning in the pancake mix?
40:46I blended lemongrass with the plums.
40:48I love that, such a lemongrass.
40:50Yeah, it is really just light and, yeah, fresh.
40:55I think my one note would be that everything could just be amped up a little bit more.
40:58Like, I think the pickled could be a little more pickled.
41:00I think the kimchi could be a little more sweet.
41:02But that being said, these wontons and then also the pancake, I mean, I am loving.
41:08Thank you so much.
41:08This has been wonderful.
41:10Charlie, you're up next.
41:12I made a yellow sponge cake topped with torched Italian meringue.
41:17And then I really wanted to like have you guys add that cinnamon stick to like the fire.
41:22Kind of like give it a sniff.
41:23All right?
41:23Yeah.
41:24Beautiful.
41:26So that is Asian pear tossed in a sweet peach sauce.
41:30And then it is parsnip and sweet potato with a lemongrass pickle and a cinnamon and ginger grated beetroot.
41:38I gotta say, each component tastes completely different from one another.
41:42And they're all perfectly seasoned.
41:44And also, they're sweet but not too sweet.
41:47Absolutely.
41:48Wow, like really nailed the K-BBQ.
41:51All of these toppings together blend so well.
41:54It's delicious.
41:55It's great.
41:55Thank you so much, Charlie.
41:57Patrick, you're up next.
41:59All right.
41:59So I have some French toast here.
42:01You can go ahead and toss that on the grill.
42:03And we're actually cooking this on the grill.
42:05You are. Yes.
42:05It won't take very long on either side.
42:07It is dipped in, of course, egg batter, cinnamon, and then I have some Korean plum syrup.
42:11For the banchan, we have mochi.
42:13Mochi has red bean paste inside.
42:15The next one is gojujang rice krispies.
42:18And then the third one is fried rice patty, rice flour patty with an edible flour.
42:22Kimchi, does this give you Korean barbecue?
42:24From the French toast, I see the Korean barbecue influence.
42:26I don't know if the rest of the dishes give Korean barbecue necessarily, but it does give
42:31like New Year's Eve like treats.
42:34I love the rice krispie treat.
42:36I think it has such a beautiful sesame flavor.
42:38You get a little bit of heat.
42:39And also, I have to commend you.
42:40You're the only person that gave us something to actually cook.
42:44Yeah.
42:44Which is such a big part of Korean barbecue.
42:46Yes.
42:46The mochi was so good.
42:48That was incredible.
42:49The krispie treat is my favorite, hands down.
42:51All the flavors just come through all different times and just kind of, the heat just kind
42:54of settles in nicely just to kind of close it out.
42:56It's really good.
42:57Yeah, wonderful.
42:58Patrick, thank you so much.
43:01No, thank you.
43:02No, thank you.
43:05Chefs, you have been given drag names by these three drag artists.
43:11Landon, we'll start with you.
43:12Chef Charlie, I have decided to give you a drag king as the sweet dick chef.
43:19The sweet dick chef?
43:20I love that.
43:21You know how when in drag, there's always that final reveal of that outfit change?
43:26Yes.
43:27Wow.
43:27Uh-oh.
43:29Oh!
43:33Wow.
43:34We love it.
43:35Meatball.
43:36Patrick, as my new drag daughter and boyfriend.
43:40And husband.
43:41And husband.
43:42I have decided to name you Mary Nera.
43:47Beautiful.
43:48Beautiful.
43:49And now it's my big reveal.
43:51You're bald, too.
43:53All right.
43:54And Kim Chi?
43:55All right.
43:55For you, I want to give you a classic Hollywood beauty inspired name.
44:00Angelina Jelly.
44:02Oh, yeah.
44:03There you go.
44:05And then he puts a wig.
44:08Wow!
44:08Gastronauts, you have done an incredible job today.
44:14Thank you so much.
44:16It was a pleasure.
44:18Gastronauts, you did it.
44:19But only one of you can plant your food flag on this stage and take home an actual, literal,
44:23real-life piece of the moon.
44:26Our judges will conspire together to determine a winner.
44:28And then, when you're ready, come whisper in my ear who won.
44:31Patrick.
44:31Patrick.
44:34Perfect.
44:43Thank you so much.
44:44All right.
44:46Can I get a drum roll, please?
44:50Today's Gastronaut winner is...
44:53Charlie!
45:00Charlie, come get your prize!
45:02There you go.
45:05Charlie, congratulations.
45:06How do you feel?
45:07Oh, my God.
45:08I can never say words at this time.
45:10Okay, that's fine.
45:12The only person that has to say words right now are you, because did you three know that
45:16you've been being judged this entire time?
45:18What?
45:19Yeah, that's right.
45:20Judges, you've been being judged this entire time.
45:24The chefs will now conspire amongst themselves to determine who had the most fun challenge.
45:29Oh, okay.
45:30And the winner will win an actual, literal, real-life piece of the sun.
45:35Chefs, conspire.
45:37Meatball.
45:42Great.
45:43I've never won anything before.
45:44All right, can I get a drum roll, please?
45:47And the winner is...
45:50Kimchi!
45:51Kimchi, come on!
45:53Come back!
45:53Come back!
45:54You said you never won anything!
45:56Let me get myself together.
45:58Beautiful!
46:00Here you go!
46:01Okay, well, congrats to our champion for airlocking down a win
46:05and a galaxy of gratefulness to our worthy adversaries and judges.
46:10Remember, home gastronauts, whether you're swirling through a constellation of culinary inspiration
46:14or just making a cucumber sandwich, boldly cook what no one's cooked before.
46:18Good night!
46:19Good night!
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