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BRITCOM III
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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.
00:21That'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 kimchi.
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?
01:26A drag brunch is part work and part play.
01:29A lot like a mullet.
01:31Look, I'm not saying the gays' adventure 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 king 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 doesn'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?
02:49I 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 like 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.
03:32Oh, a waffle maker.
03:34Oh, a waffle maker.
03:36Yes.
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.
03:57I love that.
03:58Yes.
03:58And we're all honored, yes.
03:59So 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.
04:41And 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.
05:10And it is called a Kaser Kriner, right?
05:12Wow.
05:13And did you try this for the first time in Vienna?
05:15I did.
05:16Yeah.
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.
05:35Okay, I'm seeing waffle.
05:36I'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.
05:50I'm going 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!
06:28Ah!
06:30You specifically asked for this.
06:32We're like little ones.
06:33Oh, God.
06:35Wait, I don't...
06:36Do you want that vodka now?
06:37Do you want that vodka now?
06:39Sorry, 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, you're right, you're right.
06:52All right.
06:52I stopped drinking quite some time ago, but I need to taste...
06:56I 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?
07:10And we would also like shots as well, please.
07:16Cheers.
07:16Apparently, the chefs are bringing shots down the hall that I have to go get for y'all.
07:20This is the worst thing I've ever had to do.
07:23All 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...
07:34There's so many water.
07:35Cheers, cheers.
07:38To liver mush.
07:40Okay.
07:43Okay.
07:44Yay!
07:47Mmm, delicious.
07:49Ooh, it smells strong.
07:51I think the theme of this episode is everyone needs to be careful what they ask for here,
07:55because you will get it.
07:56Diamonds.
07:58Chef, you have 10 minutes left.
08:00I never made a shrimp scallion curl bow tie before.
08:07How do we feel about shrimp?
08:09Love shrimp.
08:10Good.
08:11Love shrimp.
08:11It's my favorite food.
08:12We already talked about this.
08:12We 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 that she curated.
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 on a TV show.
08:33Wow.
08:34Nothing like trying on molecular gastronomy for the first time on national television.
08:37Yes.
08:37Yeah.
08:38This 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, okay, 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 because 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 with him after the show.
09:11Oh, my God.
09:11Charlie told me that she is making a clarified Bloody Mary.
09:18Oh, the vodka.
09:20So she said it's going to look like water, but it's going to taste like a Bloody Mary.
09:25That's her goal.
09:25So I think she's straining the tomato juice to get a liquid that's as clear as possible.
09:30Chef, you have five minutes left.
09:32Oh, God.
09:33Did y'all hear that Patrick is an opera singer?
09:34Yeah, I was going to.
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.
09:50Oh, extra points.
09:52Extra points for that.
09:53A drag king.
09:54Do y'all cook?
09:56I actually have a cookbook coming out called Kimchi Eats the World.
09:59You 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, doing a cookbook or doing a makeup line?
10:13Being here.
10:14Oh, my goodness.
10:15Perfect answer.
10:17Media training.
10:18Media training.
10:18Yes, media training.
10:19Abs down.
10:20Yeah.
10:20We have some more tomatoes on Charlie Station.
10:23Oh, do they have some more tomatoes?
10:24I don't think you know what is tomato.
10:25Don't have heirloom tomatoes.
10:27Chats, we 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.
10:36It doesn't mean it's a taste of...
10:37Oh, my God.
10:37He made a McDonald's McMuffin.
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?
10:45Yes.
10:45All right, you have 10, 9, 8, 7, 6, 5, 4,
10:533, 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.
11:18Well, 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.
11:52Maybe 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.
12:20For 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.
12:32Well, Patrick, thank you so much.
12:33Thank you very much.
12:34Thank you, Patrick.
12:36Charlie?
12:36You'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.
12:59So I made you guys a Bloody Mary with the orange tomatoes.
13:01Were you hoping this would be clear?
13:05Yes.
13:05Okay.
13:06But just we couldn't get it quite there.
13:07Correct.
13:08Right.
13:08I could have sworn I saw more juice.
13:09No, they were yellow tomatoes.
13:11Sure.
13:11Yeah.
13:12Sure.
13:12My 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
13:25me 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
13:48a waffle.
13:50And the shrimp are kind of dressed up a little bit for the business side.
13:53I gave them some scallion curl bow ties.
13:55Yeah.
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
14:10wonderful 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 party 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
14:44it 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
14:52sweet and savory, so this was perfect because the cocktail sauce really added moisture to
14:56the 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
15:03see 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
15:07in your next round, so get back to the kitchen!
15:09Yeah, get back in there.
15:11Get back in there, make yourself.
15:12Make me food!
15:13Make me a salad!
15:14Patrick!
15:15Be hungry!
15:17Jack, be 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, that's the bitchiest thing you've said all night.
15:32I know, it'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, oh, oh.
15:52Gastronauts, your next challenge comes from Meatball.
15:55Hey, bitches.
15:56I'm a drag queen, I know, and my name is Meatball, okay?
16:01Okay, so 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!
16:22Okay.
16:22I'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 done it.
16:45And I'll eat it.
16:46I'm not.
16:48I'm not.
16:52I'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?
17:11Yeah.
17:12Can we do it with some lamb?
17:13Can we do sausage?
17:14Oh!
17:15Can 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?
17:34That's true.
17:36So 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.
17:48And in doing so, I am doing lobster and shrimp balls covered in gold flake topped with black girl caviar with black squidding spaghetti.
18:02Making it extra, extra, extra.
18:04Okay, 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.
18:13They're listening.
18:14They're listening.
18:14Oh, my gosh, wait.
18:15Look at the whole special.
18:16It's not shrimp.
18:16It's lobster.
18:17We 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!
18:25Hello, Chefs!
18:27Hello!
18:27What do you 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.
18:54Okay, 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, and 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, muscles, a big bowl of muscles, 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, so I'm making Austrian Kasselspätzle.
19:36Okay.
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'm just going to sprinkle it on.
19:53I love that.
19:53You're going to do a full beat on your meat.
19:56I'm going to beat my meat.
19:57How many times have you been to Vienna?
19:58So I lived there for three years.
20:02Okay, and 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, all right.
20:11I'm surprised by that answer, and it will affect your score.
20:15All right, chefs, thank 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.
20:39Yay!
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.
21:04Wait, are 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.
21:12But sometimes then 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.
21:21Shrefs, you have 15 minutes left.
21:23Now, 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.
21:44Oh my God!
21:45Ask him to sing!
21:46I win!
21:46I'm sorry, I 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, Meepal!
21:56But look at all those oranges in that pasta bowl!
21:59Those are meatballs, Meepal!
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, yeah.
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, look at these fried balls!
22:20Those are the lobster meatballs!
22:21Oh!
22:22Oh my God, I'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.
22:28Each one of us wants two of those lobster balls.
22:31Don't be stingy.
22:32A bit about this sausage.
22:34It's called a Kasekreiner.
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's very mean.
22:44Will you 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, I'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!
23:13Hey, he's nicer to my man!
23:16Oh, she's putting it back, she's putting it back!
23:18Yeah, good, good.
23:19Charlie, that's awesome.
23:21She picked it up, she picked up on it.
23:22Okay, I'm going to attempt to do these gold flakes in.
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.
23:46Oh, okay!
23:46So 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, thank 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, and
24:05I 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
24:13aspect of it.
24:14No, no.
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?
24:25Why is everyone looking?
24:28I 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 ugly!
24:45That plate looks just like meatball!
24:47It's a slop, baby!
24:48Slop with glitter all over it!
24:49Slop 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 Cap putting on his meatballs?
25:00I've seen the meatballs, I'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!
25:19Yes, chef, 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?
25:28Yes!
25:28All right, let's go.
25:29Come on, y'all.
25:30Let's go.
25:30Whee!
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, today I've prepared for you spaghetti and meatballs, but I gave the
25:44meatballs some wigs, so 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-
26:01It's perfectly cooked.
26:01It's perfectly cooked.
26:02Yeah, 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 have
26:31some Kaiser Kreiner meatballs here.
26:34And then I gate it up with a little bit of glitter, just a dash.
26:37Oh, it's so cheesy.
26:40Yes, so I added some Gruyere cheese.
26:41A traditional Kasspätzle would have probably like Emmentaler, a Bergkese, which is just
26:47kind of...
26:47You gotta keep talking like that.
26:50You're literally flirting with meatballs right now.
26:52What was it?
26:53Bergkese.
26:53A Bergkese.
26:55Yeah.
26:55Yeah, genau.
26:56I think it's really tasty.
26:57I do feel like we have to deduct points because you didn't give us a meatball.
27:01Completely 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 sings over 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.
27:59Oh, thank you.
28:00You really did it.
28:01You did your big one with the glitter.
28:03And 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 with
28:40a 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 garlic fried in the oil, but not in
28:55the pasta itself.
28:56And then just toss 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, 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.
30:19I 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.
30:52Let's get it.
30:53Hold on.
30:53I'm going to take my jacket off.
30:53Okay.
30:53No.
30:54Okay.
30:54Yeah, please.
30:55Katrina, Katrina, Katrina.
30:56Down.
30:57Katrina, Katrina.
30:57Yeah.
31:03Oh, my.
31:03Oh, wow.
31:04Phew.
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 Chi.
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.
31:29This 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!
31:46They look mad as hell.
31:54Yeah, they look mad as hell 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.
32:15Yeah.
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.
32:20Well, I 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, Shep.
32:36You can't use any sugar.
32:40I'm just kidding.
32:41You can use sugar.
32:43We're Pat Williams.
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 pot sticker.
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.
33:33Are 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 poly-cool after this, okay?
33:47Ah, let's go.
33:48All right, what are we doing?
33:50So we're doing an Italian meringue with a barbecue, a Korean barbecue cake, which is starting in
33:55the 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.
34:06And then do that on top of Asian pears that look like daikon.
34:09All right, well, you know what they say, if the stand mixers are rocking, don't come
34:13a-knockin'.
34:14Oh, I'm tasting.
34:18Ooh.
34:18Oh, 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 goju jang rice crispy treats.
34:28Over there, I have some mochi that I'm going to put some ren bead paste in.
34:32Okay, I 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.
34:51Well, I'll get out of here.
34:53Everything looks great.
34:54Excuse me.
34:54Pardon me.
34:55See you on the other side.
34:58Okay.
34:59There are two distinct scents over there.
35:01Okay.
35:02Marshmallow.
35:04And kimchi.
35:05Oh.
35:06Wow.
35:07Kat is doing a candied kimchi topper for a pancake.
35:12Oh.
35:12Oh.
35:14We 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.
35:26Yeah.
35:27That's really exciting.
35:29Yeah, there it is.
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.
35:40This 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 it also sounds feminine at the same time, so 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, and then
36:16when 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, and I was like, kimchi, Meatball, Landon.
36:44Landon?
36:48Chefs, we have 15 minutes left.
36:49I'm grading beetroot and ginger together, kind of making it look like something purple.
36:58All right, we're getting on some interesting angles, kind of like this is, like, hidden
37:01camera 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.
37:16You can't sabotage me.
37:19It's okay.
37:20I'm going to blow your mind like I'm going to blowtorch this meringue.
37:23Ooh, 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
37:36least.
37:36So at least three components to a dish.
37:38Yeah.
37:38Ooh, blowtorch, blowtorch, get the blowtorch.
37:40Oh, yeah, yeah.
37:40Blowtorch, Italian meringue.
37:43Wow.
37:46Chefs, you have five minutes left.
37:47Oh, my God.
37:48I don't even do my wontons yet.
37:51I'm getting chopped.
37:56I'm seeing some wonton wrappers being busted out on Chef Pat's station.
38:00Ooh, 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!
38:10Or five.
38:11Bitch.
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, Jess, 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.
38:35A quick fry.
38:36No, he's running.
38:36He's running.
38:36He's running.
38:37You think?
38:37He's running.
38:37Come on, Cat.
38:38You got this.
38:39Cat, drop him in.
38:40Cat, drop him in.
38:40You got it, Cat.
38:41I need those wontons in my mouth now.
38:43Yeah.
38:43How many seconds?
38:45Oh, wow.
38:45She'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.
39:02Is that the fresh brew?
39:03They have 10 seconds left, so let's count them in.
39:0610, 9, slower.
39:088, 7, 6, 5, 4, 3, 2, 1.
39:17Come on, Cat.
39:181.
39:23All right, chefs.
39:25Dishes down.
39:26Hands up.
39:27And wave them in the air like you just don't care.
39:29Wow, wow, wow, wow, wow.
39:31Kimchi, are you ready to go have a full dessert Korean barbecue spread?
39:38Fizzle it up.
39:38Let's go.
39:40Fizzle 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.
40:02And then I did a creamy fruit salad as well as pickled fruits.
40:07And then these wontons are what?
40:08Wontons are purple potatoes.
40:11Oh my gosh.
40:13Well, that heats up.
40:13Let's get into this bonchon.
40:14You said this is candied kimchi?
40:16Uh-huh.
40:16And what's the preparation on this like?
40:19I just made a simple syrup and then added more sugar after.
40:22Okay.
40:23Once again, it's a first for me.
40:24I thought it was going to be bad.
40:26I'll be honest with you.
40:27But 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.
40:34But this is delicious.
40:35Let's try these delicious pancakes.
40:38Oh, wow.
40:40It's very like airy, moist.
40:42Yeah, it's super fluffy.
40:44Did 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...
40:53Yeah, 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.
41:24So 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.
41:48Like 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.
42:05Yes.
42:05Okay.
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.
42:17And 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.
43:35Meatballs.
43:35Patrick, 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, and Kim Chi?
43:55All right, for you, I want to give you a classic Hollywood beauty inspired name.
44:00Angelina Jelly.
44:02Oh, yeah.
44:03There you go!
44:04And then he puts a wig on.
44:08Wow!
44:12Gastronauts, 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,
44:24real-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.
44:45All right.
44:46Can I get a drum roll, please?
44:50Today's Gastronaut winner is...
44:52Charlie!
45:00Charlie, come get your prize!
45:01There 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.
45:11The 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.
45:37Great.
45:43I've never won anything before.
45:44All right.
45:45Can I get a drum roll, please?
45:47And the winner is...
45:50Kimchi!
45:52Kimchi, 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!
46:00Okay, well, congrats to our champion for air-locking down a win and a galaxy of gratefulness to
46:07our worthy adversaries and judges.
46:10Remember, home gastronauts, whether you're swirling through a constellation of culinary
46:13inspiration or just making a cucumber sandwich, boldly cook what no one's cooked before.
46:18Good night!
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