Skip to playerSkip to main content
NovaStream
  • 5 hours ago
Transcript
00:00Tonight, three talented chefs face off in cooking challenges
00:03created by culinarily challenged comedians.
00:05We, the asteroids, them, the gastronauts.
00:14I'm your host, Jordan Myrick,
00:16and joining us in Mission Control tonight is Lisa Guilheroy.
00:19Now that's helium.
00:22Lunel.
00:23Forget a crescent moon, give me a crescent roll.
00:26And John Gabrus.
00:27I'm going to be feeling like Venus after this meal, full of hot gas.
00:31Mission Control, are you ready to meet your gastronauts?
00:34Yes.
00:34Please welcome Courtney Wright, owner of Cooking with Chef Courtney.
00:38She's cooked for celebrities, and now she's cooking for us.
00:41Adrian Castro, chef de cuisine at San Laurel.
00:44He's known for bringing a unique Latin American twist to classic deli fare.
00:48And Ara Zeta, private chef and content creator.
00:51He wrote and published the first internationally distributed Armenian cookbook, Lavash.
00:55So we're expecting a lavish meal from him today.
00:58Gastronauts, your challenges today will have you ascending into a whole new atmosphere.
01:02But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:09Gastronauts, your first challenge comes from Lisa.
01:11Lisa, what do you have for us today?
01:13We all know it's not hard to find a good meal in LA.
01:16So let's make it hard.
01:17Let's make it impossibly hard.
01:19Let's make it criminally insane.
01:21My challenge for you is to make an invisible meal.
01:25Let's be clear.
01:26This is the invisible meal challenge.
01:29Ah!
01:31Gastronauts, you will be judged on taste and creativity if we're able to find your food.
01:35You have 30 minutes starting now!
01:44I'm going to keep track on my own, too, just to make sure.
01:46Okay, just in case.
01:47Lisa, we told you that you could do anything.
01:49Yeah.
01:50And you wanted to do this.
01:51I thought it would be funny.
01:52Okay.
01:53But maybe it's going to be gross.
01:55I think it's going to be good, but that's good to know that you're moving more through the comedy side and not through the food side.
01:59Well, because also I've never seen clear food before.
02:01Except for, no, water?
02:04Water.
02:04Oh, one of my favorite foods.
02:06Water.
02:06I kind of have this fun idea to do a jellyfish spring roll, and I've never done this before, and I hope it's going to work.
02:20It looks pretty clear, so it's clear-ish.
02:24Let's see.
02:27That needs flavor.
02:29Look, and Courtney's using a crazy straw.
02:31I feel like there's going to be a lot of loopholes, or else we're all going to be eating, like, jelly.
02:35I'm seeing some true, clear ingredients.
02:37I'm seeing a lot of noodles.
02:39I'm thinking glass noodles.
02:40That would be glass noodles.
02:41Yeah.
02:42The challenge is very interesting, I would say.
02:45Never heard of a challenge like this, or even thinking of a dish like this.
02:49Actually, I guess I'm going to try to create no dish.
02:53There's nothing that's going to be on the plate, actually.
02:55What kind of clear stuff do we see other people rocking?
02:58We got more?
02:58She got a pot of glue.
02:59Oh, Adrienne's using cocaine.
03:02Nice.
03:02I want the cocaine meal first.
03:04We are seeing a lot of noodles.
03:05I will say, when someone says an invisible meal, noodles are the first thing I think that are clear.
03:09I would love to see something that I've never thought of as clear, I've never tried before.
03:13Maybe, like, jellyfish.
03:14I'm not eating no jellyfish.
03:16Sashimi.
03:16You can bring it out here if you want to.
03:17Okay.
03:18I have a question for the group, and it's a gross one.
03:19Sure.
03:20Am I allowed?
03:20Yeah.
03:21Do you think if we ate only clear food for weeks, we'd poop clear?
03:25Um.
03:25There's only one way to find out.
03:27Gastronauts?
03:28It starts now.
03:33So, I've seen cotton candy machines at carnivals, and I assume it's pretty simple because it's
03:39always, like, a 12-year-old working it.
03:40So, I think we just pour sugar in there, and I'm going to make a jalapeno cotton candy.
03:44So, I'm going to spice it up just a little bit.
03:46So, I have to say the opposite of clear food has to be the rainbow-colored cheesecake from
03:51Disney World that makes you poop black, and I don't know how I would know that.
03:54Lisa, I think maybe you're sick.
03:55I'm not.
03:57Not there.
03:58Down there.
03:59You're not in your mouth.
04:00In your ass.
04:00You know that I'm sick down there.
04:02Yeah.
04:03So, I've never made anything invisible before, so this should be very interesting.
04:10I kind of, you know, thought about blindfolding the chefs and making their, you know, eyes invisible.
04:16But we're here.
04:18Hey, Ara, how's it going?
04:20I'm very interested to see what you do.
04:23Me too.
04:25No, what's the toilet bowl you're working with?
04:28So, this is a cotton candy machine, and I'm making some jalapeno cotton candy.
04:33I'm just hoping it works.
04:35I can't believe we didn't think of cotton candy as something that could potentially get clear-ish.
04:38Yeah, I mean, I feel like if you stretch out cotton candy enough, it becomes secret.
04:42It's semi-opaque at minimum.
04:43At the very least.
04:44Is that a syringe?
04:45Yeah, what is she injecting into these tubes?
04:49Courtney, is that the substance?
04:50Something like that.
04:53So, we eat this for real, right?
04:55Okay, so they got about 18, 19 minutes left.
04:58You guys got about 18 minutes left.
05:00Okay, Lunell, you're taking my job.
05:02You're already funnier than me, so lay off.
05:06Cotton candy, I love that idea.
05:08I think that's so fun.
05:08Do we like spicy?
05:10I like white person spicy.
05:11I one time did one of those giant spicy bowls of ramen where you get your picture taken if you finish it.
05:16At Orichan?
05:17At Orichan.
05:17I did it.
05:18I finished it.
05:19You finished?
05:19And it was maybe one of the worst nights of my life.
05:22I can only imagine.
05:23Okay, this is all good.
05:23I'm going to go to the kitchen.
05:24I'm going to tell the chefs where we stand on spicy.
05:27Talk amongst yourselves.
05:28I'll be back.
05:28Okay.
05:29Hello, chefs.
05:31Hey.
05:31How's everybody doing?
05:33Wonderful, kind of.
05:34Okay, wonderful, kind of.
05:36I was expecting this to be way bigger, but I think we can do something.
05:40It's going to work out.
05:41And I heard this is jalapeno cotton candy?
05:43It is.
05:43It's a spicy cotton candy.
05:45Do you eat a lot of spicy food at home?
05:46I love spicy food.
05:48The spicier, the better.
05:50Yeah.
05:50It's like it'll burn my face off.
05:51That's exactly how I feel.
05:54Okay, how you doing?
05:55Doing great.
05:56How are you?
05:56I'm doing great.
05:57You're working with Lavna.
05:58I'm so excited.
05:59I love Lavna.
06:00And you just have a little taste.
06:02Do you want, okay.
06:02Oh, how is it?
06:04Oh, it's delicious.
06:05So creamy and nice.
06:06Follow me for more recipes.
06:07What are we working with today?
06:08I'm going to make a vegetable salad that I'm going to lightly grill, which my pan should
06:12be ready.
06:12Okay.
06:12Covered in some Lavna mix and then a little gel sheet to kind of like give that a glossy
06:17plate finish.
06:18Beautiful.
06:18I'm excited to see more.
06:19All right.
06:20What is going on over here?
06:24So I am making some little gel noodles and making kind of an Asian noodle soup.
06:31Wow.
06:32So is this the kind of stuff you typically do or is this really outside of your comfort
06:35zone?
06:36This is outside of my comfort zone.
06:37So I hope this tastes good.
06:39I do too.
06:40How do you know how to do this?
06:42Have you worked with molecular gastronomy before?
06:43Um, I have not, but TikTok has.
06:46So, absolutely.
06:48Hopefully.
06:48I hope you like it.
06:49I think I will.
06:50I think I'm going to like everything.
06:51Everything's looking really good.
06:52I'm really excited.
06:52If you need anything, just call me.
06:54I'm in the other room.
06:56Okay.
06:57So we have this motherfucker right here.
07:00Now, what's your name, sir?
07:01I'm John Gabrus.
07:02Everyone calls me Gabrus.
07:03This motherfucker right here.
07:05Okay.
07:05And who's this little bitch right here?
07:07Oh!
07:08Oh!
07:08Who knows the only one of us in it?
07:10Lunelle was doing host stuff.
07:11This was all her idea.
07:12Yeah.
07:13No, no, no, no.
07:14They made me do it.
07:15I was really excited to have you on the show.
07:17All we know is that your seat is very hot.
07:20Okay.
07:22Okay, I got a hot ass.
07:24What are you guys?
07:25My hot box, baby.
07:26All of your seats are probably hot, too.
07:28Oh, mine is for sure.
07:29So Courtney is using those tubes to make a clear gel noodle.
07:34Oh, making the noodle.
07:35Yeah, Adrienne is doing a vegetable salad that he said he's putting a clear gel sheet over.
07:41It sounds disgusting, but I would love to be wrong.
07:44You had lost me at the idea of salad, period.
07:47Sure.
07:49Don't be like that.
07:50You got to eat your vegetables.
07:52Oh, now you're my cardiologist, too?
07:55I'm seeing someone make a summer roll of sorts.
07:58But put clear stuff inside of it, too?
08:00Oh, I guess so.
08:01But once again, I'm like, what is that?
08:02Just like clear rice noodles?
08:04I think it's rice noodles, like, packed into a condom.
08:06Wait, what's a condom?
08:09Interesting.
08:10Oh, okay, I'm seeing green herbs.
08:12I want to know, Lisa, are you going to count it against these chefs if the dish is mostly
08:16clear, but you see color?
08:18Yeah, I'm interested in that, because it's Adrienne, right, that said that he was going
08:21to hide the meal.
08:22Yes.
08:22So I think if we can't really see the meal or we could see through it, then I think
08:26that's a good...
08:26That's more hidden meal than invisible meal.
08:28All right, chefs, you have 10 minutes left to go.
08:37How does everyone here feel about sharing food?
08:39I'm a total, like, if it's on my plate, you're welcome to ask for a bite.
08:42Yeah, me too.
08:42Yeah.
08:43I think everybody should get something different.
08:45Yes.
08:45That we all taste everything.
08:46All share.
08:47I don't even like people who don't like to share food.
08:49Do you guys get a panic when you go to a restaurant with a friend and you say, yes, I'll have the
08:53shrimp plate fries, please?
08:54And then the person you're with is like, that sounds good.
08:56I'll have the shrimp plate fries, too.
08:57I'm always like, uh, I'm going to change mine.
08:59Why are you ordering the same thing?
08:59Wait, what's the order?
09:00Shrimp plate?
09:01Shrimp plate fries?
09:02You don't get...
09:02You guys don't get that?
09:03What's a shrimp plate?
09:04What Canadian special is that?
09:05What makes it a shrimp plate?
09:09The fries are shrimp-let-ios.
09:11The small fries with shrimp flavor.
09:13Clearly, I don't know nothing about Canada and what they're eating up.
09:15That's why...
09:16You don't know what the...
09:16I lost five pounds last time.
09:18I was like, she's making it up.
09:22She's lying.
09:23There's a shrimp.
09:24She's lying.
09:25And then there's fries.
09:26I need to know what this tube is.
09:32This tube, I think, is just rice noodles and rice paper.
09:35I'm pretty sure it's Claude Rains' dick.
09:38God damn it.
09:39He's the invisible man.
09:41You like that?
09:42No one got that?
09:43Got it.
09:43You know, I'm a Christian.
09:46And I don't understand all this shit.
09:48Yeah.
09:48All right, chefs, you have five minutes left.
09:50This is looking like the ghost of spring rolls over there.
09:53I'm pulling for you, baby.
09:55I'm pulling for you, baby.
09:57Luna, are you currently on the market?
09:58I'm on the open market.
10:00Oh, okay.
10:01I'm familiar with that word.
10:03Oh, I just saw a big slop of yogurt or something.
10:05Yes, that's lobna, which is a strained yogurt that's really thick.
10:09I'm a big fan of lobna.
10:11I like girth in my yogurt.
10:12Uh, what's his name look like?
10:15He's been cooking the same thing the whole time.
10:18That's a bowl of nothing.
10:20Well, I can say the same thing about your boyfriend.
10:22I feel like he's just been standing next to the cotton candy machine the whole time.
10:25Don't talk about my boyfriend, girl.
10:27Look, this be another show.
10:29Turn into another show.
10:31Okay, listen.
10:31Lunell and I are going to be on the next season of Bad Girls Club.
10:34Okay, what I'm seeing here is something that is not invisible at all.
10:37Yeah.
10:37Eggs.
10:37What I'm seeing here is seeing.
10:39I'm seeing.
10:40That's the bad word.
10:41Wait, wait, wait.
10:41Hold on, look at this.
10:42Courtney is finished and she's helping the two other chefs.
10:45Oh, bonus points for me.
10:46That was bonus points.
10:47This is a challenge, bitch.
10:52Look, it's turning into a plate.
10:53He's turning it back into a plate.
10:54Oh, I, okay, so I...
10:56This is like, is it cake?
10:57I'll back off a little bit and say that's, if it matches the plate.
11:00Oh, there's tambaleins under there, though.
11:01All right, Tess, you have one minute to go.
11:03Oh, my gosh.
11:04Now, look at that.
11:05Is that saran wrap or is that edible, you think?
11:07It looks like saran wrap over something edible to me, but I can't be sure.
11:10I would never want to do this.
11:11I'm so glad I'm on this end of the challenge.
11:14Look, he made his sheet.
11:15He's turning it back into a plate.
11:17That's incredible.
11:18Okay.
11:19I will say, though, do you think it looked more like the plate before he put the gel sheet
11:23on it?
11:23Oh, I don't know about all this.
11:25All right, chefs, you have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:37Let's go!
11:39Set those invisible knives down.
11:42You're done.
11:44We did it.
11:46Hey, that looks good, dude.
11:47Yeah, nice.
11:49Nailed it.
11:51All right, well, Lisa, are you ready to try your unseeable challenge?
11:55Yes.
11:55All right, let's go.
11:56Come on, everybody.
11:57Oh, my God.
11:57Come on, come on.
11:58We're going to the next room.
12:01Gastronauts, your challenge was to create an invisible meal for Lisa.
12:04Let's see how you did.
12:07Courtney, you're up first.
12:08So I made for you guys a Asian noodle soup.
12:12The noodles are made of literally just water and agar powder, and the broth is made with
12:18a hadashi, onion, garlic, and chicken stock.
12:22Did you say, what was the word you said?
12:23Hagagashi?
12:24Hadashi?
12:25And what does that mean?
12:26Tamagotchi.
12:26Oh, it's like a little keychain pet?
12:28It's like an Asian stock.
12:30It has like a flavor of seaweed.
12:32It's very, very light.
12:35Can I slurp it out of the bowl because I'm lost?
12:36Slurp it out of the bowl, he's so who cares?
12:37Yeah, well, yeah.
12:38It's my challenge, Gabriel.
12:39It is.
12:40Hey, you two?
12:41There's two sides to the bowl.
12:42You've talked to Biggie at the same time.
12:46Both of you behave.
12:48I think it's good.
12:49You know, I think this is a really hard challenge because how can you add flavors, herbs, seasoning,
12:56everything has a color to it.
12:58She did it, though.
12:59That being said, I do, I agree with you, Lionel.
13:00I think it's a really nice, light flavor.
13:04I'm getting the seaweed that you said, and I think the noodles have a really nice texture.
13:08I think it looks like the ghost of the soup.
13:09How long ago did the soup die?
13:11Yeah, this seems like a great thing if you had a kid's Halloween party.
13:13You'd be like, here's your bowl of guts.
13:17I think it's giving what it should be giving.
13:21You know, it's light, and it's see-through, it's clear, and it'd be great at, like, a rest
13:28home or something like that with old people.
13:32Courtney, I think that's a compliment.
13:34You did a perfect job on the challenge.
13:36You did a perfect job on the challenge.
13:36Thank you so much, Courtney.
13:38We really appreciate it.
13:38Good work, Courtney.
13:40Adrian, what do you have for us?
13:41So what we have for you today is some roasted, lightly roasted veggies with a little bit
13:46of garlic labneh and yogurt and a clear mint and lemon gel sheet on top.
13:49Oh, my God.
13:50Oh, so the gel sheet is a flavor.
13:52There's flavor in the gel.
13:53I'm still going to In-N-Out after this.
13:55Oh, we still got two more challenges.
13:58Don't worry.
13:58You know they have that secret menu.
14:00You can order an invisible double-double.
14:03The touch is weird.
14:04I think the yogurt is incredible.
14:06I like the vegetables.
14:07They're crunchy.
14:08What vegetables are they?
14:09There's a little bit of daikon, cucumber, cauliflower, little thinly sliced raw red onion.
14:14I got to say, I'm a big fan of yogurt, and this hits as a savory yogurt.
14:20I would eat a big bowl of veggies covered in this labneh for sure.
14:24Well, I like onions.
14:25That's all I got to say.
14:29Okay.
14:29Adrian, I just want to say this was a super interesting dish.
14:32Thank you so much.
14:34Aura.
14:35Yeah.
14:35What did you make?
14:36So we have a glass noodle jellyfish spring roll with a jalapeno cotton candy on top.
14:42Wait a minute, babe.
14:43There's jellyfish in there?
14:45There's jellyfish in there.
14:46What if I just say you win without really...
14:49That's okay.
14:50So I was trying to put the cotton candy completely over it so you wouldn't see the spring rolls,
14:54but it kind of gave me a little bit of a hard time.
14:57I'd like to call this spring rolls in the attic because it has like a little bit of looks
15:01like maybe like dust or like mold on it.
15:03In a good way.
15:04If my homies saw me eating this, I would be kicked out the Black Panther Club.
15:12Okay.
15:12Well, we'll make sure they don't subscribe to Dropout.
15:14They don't.
15:16I'm trying to be generous.
15:18It's interesting.
15:19I don't think I've ever had jellyfish before.
15:22I'm having a hard time getting it in my mouth.
15:23And that's okay.
15:25I've never said that before.
15:25I liked it.
15:27I could not believe I liked it.
15:28On paper, it sounds like something I would dislike.
15:31I loved the cotton candy.
15:32I thought that was such a fun...
15:33I ain't getting no cotton candy.
15:35I love that it was spicy because I did need a little more flavor from this dish.
15:39I know we've given you a nearly impossible challenge of being like,
15:42make something really flavorful that's fully invisible.
15:44And once again, that's Lisa's fault.
15:46Yeah.
15:46Yeah, Lisa.
15:47I like the cotton candy.
15:49It's really tickling my sweet tooth.
15:51It starts sweet, but then spicy.
15:53Yeah, it's nice.
15:53Yeah, all this shit is trash, but you know.
15:58I'll play along, you know.
15:59Now, this is not going to be...
16:00This is going to be kind of bad news for everyone.
16:03I think the jellyfish stung my mouth, so someone needs to piss in my mouth.
16:07Let me.
16:07All right, and on that note, thank you so much, Chef.
16:10You can get back into the kitchen, okay?
16:13Thank you, Chefs.
16:14And we're also sorry about having this full challenge.
16:19All right, Lisa, did you think there was a clear winner of that challenge?
16:22Oh.
16:22Clear.
16:23Yeah, I did.
16:24Yogurt won.
16:25Because you liked it the best or you thought it was the most clear?
16:27Yogurt won.
16:28For me, I was torn between do I award it to the thing I thought tasted the best
16:33or the thing that I thought was the most invisible?
16:35The winning dish in general should have both.
16:38I am very technical about what the challenge was.
16:42That was to make something almost invisible.
16:45And when she made the noodles in that brothel, for me, that was the winner for me.
16:51I think it's almost like we can't see who the winner is.
16:54Ah!
16:56Ah!
16:58The next challenge belongs to Lunel.
17:01Lunel, are you ready to present your challenge?
17:03Yes, I am.
17:04Gastronauts, we have your next challenge.
17:06Okay, so I need you to make me a meal that I could enjoy at one of my family barbecues.
17:13And since it's not a barbecue without a drunk auntie, I, the drunk auntie, am requesting
17:20that you all make your dish while holding a red Solo cup.
17:26It's a one-handed challenge.
17:30And I'm going to be talking shit the whole time.
17:32This is the drunk auntie barbecue challenge.
17:35Gastronauts, you will be judged on taste, creativity, and your ability to party.
17:39You have 30 minutes starting now!
17:49Okay, and I do want to tell you all, they do have alcohol in the cups.
17:52Feel free to drink the booze!
17:55What are you at, Courtney?
17:57Cheers.
17:57Cheers.
17:58I think this is going to be hard.
17:59I think chopping with one hand seems like a nightmare.
18:02I'm already seeing this guy have a hard time with the onion here.
18:04Just win the win the team.
18:05Courtney's trying to open something.
18:06I wonder if they're going to employ any teamwork during this.
18:10If you drink the liquor, you might get inventive.
18:15Oh, look at this onion chopping with one hand.
18:20Adrian, I saw you put your cup down.
18:23Sorry.
18:23And Luenelle's got the contestants apologizing to her.
18:27Luenelle, I have a question.
18:28I'm getting, production is asking,
18:30would it be okay if they put the cup in their mouth and used both hands?
18:33Does that count or no?
18:35No.
18:35Okay, all right.
18:37Hey, chefs, anybody want to chug their beer and give us a belch?
18:42Adrian's doing it?
18:43Oh, Ara's doing it?
18:44Everyone seems to be slamming beers.
18:46Look at my baby.
18:48He burped like a man.
18:50Did I get a refill?
18:52I do kind of want to touch base.
18:54So Ara is married.
18:55How do you feel about that?
18:57Devastation.
18:57Oh, no.
18:58All right.
18:58I think the question is, how does Ara feel about that?
19:03He's married, not married.
19:04There is something powerful about standing, holding a drink while you're at the grill.
19:08It's manly.
19:09Yeah.
19:09I feel like I'm emulating, you know, generations of men in my family or uncles in my family.
19:15Oh, yeah.
19:16Italians.
19:17Yeah.
19:17They can do it.
19:18All right.
19:18I'm going to go check in on the chefs.
19:20Okay.
19:20Good luck in there.
19:21All right, chefs.
19:22I'm going to be here for just a couple minutes.
19:24Let's do it.
19:24I'm talking to you, but also I can help just for a second.
19:27Does anyone, like, immediately need an extra hand?
19:30Um, damn.
19:31Go for that.
19:32Okay.
19:33Never.
19:33I literally thought I was going to come here and be a huge hero.
19:35Here, come turn this pan for me.
19:37Okay.
19:37All right.
19:38Spin it that way.
19:38Let's flip it over.
19:39Don't patronize me.
19:39We can work together.
19:40See that?
19:41All right.
19:41This is teamwork.
19:42I'm not doing anything.
19:44What are you making over here?
19:45It's giving, like, burger vibes.
19:47So I'm doing a cheeseburger ramen.
19:50Do you think Lunell's going to feel like that's something that would be served at a barbecue?
19:53I think she definitely is.
19:54We got cheeseburger vibes.
19:56It's hearty.
19:57I think she really wants something to eat, like she said earlier.
20:00Like, you know, it was a little bit too delicate.
20:02Yeah.
20:02We're going to get it real punched in the gut here.
20:04I love that.
20:05Okay, perfect.
20:06Incredible.
20:06All right.
20:07And I got beer refills for anyone that wants some.
20:09Yeah.
20:10Okay.
20:10That feels like cheating, but honestly, it's not.
20:12So I have to let you continue.
20:13I love that.
20:14That's innovation.
20:15What are we making over here?
20:16I'm going to make a Mexican barbecue.
20:18So we got, oh, oh.
20:19Did you cut your cup?
20:21I did.
20:21Oh, my gosh.
20:22Okay.
20:22Yeah.
20:23Chug, chug, chug, chug, chug, chug.
20:26That's awesome.
20:27Okay, can we get another red solo cup?
20:28You do have to keep holding it.
20:29Okay, well, they're going to fly you in a new cup.
20:31Then I'll give you some more beer.
20:32Courtney, what's going on over here?
20:33So I am making some barbecue shrimp deviled eggs.
20:36Oh, my gosh.
20:40Two of my favorite foods put together.
20:42Basically, this is the base of the deviled eggs.
20:44We're going to add the yolks to it once they're done.
20:46Eggs are gone.
20:46Barbecue sauce is done.
20:47Going to drop the shrimp, and that's it.
20:49Okay, so I do want to know, are you doing barbecue-style shrimp like New Orleans barbecue-style shrimp,
20:54or are you doing barbecue-style shrimp like barbecue sauce?
20:56Well, I'm from Kansas City.
20:57Okay.
20:58So barbecue sauce.
20:58So we're going to do barbecue sauce.
20:59Barbecue sauce.
21:00Yep.
21:00Okay, delicious.
21:01Well, I'm really excited.
21:02I'll be honest with you guys.
21:03I'm most excited about Courtney's right now.
21:05Hey, prove me wrong, okay?
21:07I love it.
21:08All right, I'm going to go.
21:09I love it.
21:09I'm going to go to the kitchen.
21:10I mean, the other room.
21:12Whatever.
21:12I'm already drunk.
21:13I was drunk when I got here.
21:16Lunell, Adrian basically said he'd have sex with you.
21:20I know we said it back there for a reason.
21:22I brought a beer back.
21:23Does anyone need a sip?
21:24I'll take it.
21:25We're down to share, right?
21:26Yeah, we're all down to share.
21:27They're doing a lot of fun stuff over there.
21:29I will say I'm most excited about Courtney's.
21:31She's making a barbecue shrimp deviled egg.
21:35Ooh.
21:35Yes, Mitch.
21:36Oh, my God.
21:36That sounds like shrimplet fries.
21:38That sounds a lot like shrimplet fries.
21:39That really sounds a lot like shrimplet fries when you say it that way.
21:42Shrimplet.
21:49I see some ramen noodles.
21:51Is that what I think?
21:51Ara is doing a cheeseburger ramen.
21:54Lunell, cheeseburger, obviously you could have that at a barbecue.
21:57Ramen is not something you typically have at a barbecue.
22:00How do you feel about that dish?
22:01Culturally, it's a no.
22:03Okay.
22:03Is it ramen with cheeseburger in it?
22:06I think it's ramen with cheeseburger elements and flavor.
22:10I'm all down for a cheeseburger.
22:12Okay.
22:13I like the sound of that because I have had ramen burgers where the bun is ramen.
22:17And that's bad.
22:18What?
22:18But if he's going to chop up some ground beef and some cheese and some pickles and some ketchup in that ramen.
22:23That's what it was looking like when I was in there.
22:25That sounds pretty exciting.
22:26Oh, I can't wait to eat this one.
22:27Bam, bam, bam, bam.
22:28Now, chefs, it's time for your private personal challenge.
22:31The first chef to scream as loud as they can gets a bonus point.
22:34Ah!
22:36Good job, Ara.
22:37That means Ara has one point.
22:39Adrienne has no points.
22:40And Courtney has 100 points.
22:41First chef to drop their booty to the ground gets a bonus point.
22:45Go!
22:46Okay!
22:47Yay!
22:48All right, Adrienne, you have 1,000 points now.
22:51Ara has one point.
22:52Courtney has 100 points.
22:54One point for a scream like that?
22:56That's awful.
22:56Adrienne is making a Mexican style of barbecue.
22:59I'm down with all that black and brown downtown.
23:02Let's go.
23:03That sounds delicious.
23:04This one's going to be way more funner to eat.
23:06Yeah.
23:10Adrienne, want to do me a huge favor?
23:12What's up?
23:12Can you hold the base of that?
23:13Or you, either or.
23:14Oh, they're working together.
23:16They are helping.
23:17Chefs, you have 10 minutes left.
23:19Ara, are you Armenian?
23:27I am.
23:28I'm Armenian.
23:28Definitely.
23:29You got any black friends?
23:31Don't fuck this up, baby.
23:32You know, my mom is Egyptian-Armenian, and Egypt is in Africa, so I'm African-American.
23:37Yes, you are!
23:40I know a brother when I see one.
23:45Part of the challenge is they got to hold a red cup the whole time.
23:47The other part of the challenge is they have to let us scream bullshit at them for a half.
23:51Yeah, you got to heckle her.
23:51Yeah, that's the part of the thing.
23:52You got to bother them.
23:54Let's go mix it up.
23:56Mix it, mix it, mix it, mix it, mix it, mix it, mix it.
23:57I love that.
23:58That's a deviled egg spilling.
23:59Yes, I love that.
24:00Come on, baby.
24:01Chefs, you have five minutes left.
24:09Three minutes!
24:11Maybe.
24:13Lunelle, you already have a job.
24:15I'm going to come to your Vegas residency and get up on stage.
24:17Jimmy Kimmel's Comedy Club every Sunday and Monday night, 10 p.m. shameless plug.
24:22I didn't think they had to plate in red Solo Cups, but Aura is serving his ramen in red Solo Cups.
24:28That's because he knows what to do.
24:30That's a way to heighten the challenge a little and go like, oh, you're going to give me a Solo Cup?
24:34Well, I'm going to make birria pong or whatever it is.
24:35Putting that soup on a plate was a real challenge.
24:38Yeah.
24:38I would play a round of beef pong.
24:41Oh, look at that shrimp.
24:43Oh, that looks good.
24:44I'm in heaven.
24:45I don't need your challenge, whatever the fuck it is.
24:47You know, some girls are getting their eggs frozen, but I'm getting my eggs shrimped.
24:53All right, chefs, you have one minute left.
24:5560, 59, 58, 59, 69, 69, 69, 69, 69, 69, 69, 69, 69, 69, 69, 69.
25:03The wheels have fully fallen off the wagon.
25:06I don't know what's happening in this episode anymore.
25:07We introduced alcohol, one-handed challenges, and Lunelle to the...
25:11I love it.
25:12I'm feeling both scared and horny.
25:13Those are several wild cards.
25:15I'll take credit for the horny.
25:18All right, let's count them in from 10.
25:20Okay.
25:20Chefs, you have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:31Put your hands down or Lunelle's gonna kick your ass.
25:38I just spilled it all over me.
25:39Lunelle, are you ready to see which gastronauts can hang?
25:41Let's go.
25:42All right, let's go.
25:43Are you ready?
25:44Oh, I gotta get that shrimp in my mouth.
25:47Chefs, your challenge was to create a barbecue-worthy dish for Lunelle.
25:50Using only one hand.
25:52Let's see how you did.
25:53Ara, you're up first.
25:55So what you have here is a cheeseburger ramen.
25:59So underneath you've got the cheesy ramen, some ground beef, kind of like an animal style
26:04with mustard and caramelized onions and pickles, all done, one-handed.
26:09I used to make this in jail.
26:11So this is a brothless ramen.
26:13So it's a brothless ramen.
26:15It's more, it kind of is like a mac and cheesy down there.
26:18Ooh, my leg is twitching.
26:20This fucking rules.
26:23I'm going home making this shit.
26:25I have one wish, and it's that it had more pickle.
26:29Same.
26:30Just because I love the freshness and the zip of the pickle.
26:33I have one wish.
26:35It's that we would find a cure for cancer.
26:37Oh, wow.
26:37But this is really spectacular.
26:39I think as you can tell, none of us are really talking.
26:42We're mostly just letting everyone see.
26:43It's a good sign.
26:44That is something special.
26:45That was really, that was really yummy.
26:47This is so much better than invisible bullshit, Lisa.
26:51Lunelle, will you lay in the chat with me?
26:53Yeah.
26:55I have dreams like this all the time.
26:57Oh, my God.
27:00Clean up in aisle gabrus.
27:02I'm in love.
27:04Love that.
27:05Jordan and I both just went like this.
27:06Oh, boy.
27:06Yo, yo, yo, yo, yo.
27:07You're going to fall off my chair.
27:09I'm gayer than I was before.
27:11All right.
27:12Okay.
27:12Well, how can you say anything else other than that?
27:14Ara, thank you so much.
27:15This was absolutely delicious.
27:17Okay, I'm going to stop eating it right now.
27:19Courtney, what'd you make for us?
27:20So I prepared for you guys barbecue shrimp deviled eggs.
27:24I'm a Kansas City girl.
27:26We do deviled eggs at our backyard barbecue.
27:28It is mayo, a little mustard, some sweet relish.
27:32I added a little bit of the homemade barbecue sauce that I made.
27:34And that's it, the egg yolks.
27:36So, Courtney, I'm a Christian.
27:38Can I eat this?
27:39Yes, go ahead.
27:40You can do whatever you want.
27:41I'm just devil.
27:42I see everyone else is doing bites or cutting it in half.
27:45I got to cut it.
27:45Why are you shoved it in your mouth?
27:47I was trying to be demure for the show.
27:50That is fucking awesome.
27:53The texture of the shrimp really parallels well with, like, the mushiness of a deviled egg.
27:59It really gives it a little bit of a snap in there.
28:01And the barbecue sauce, the sweet on top of, like, the kind of umami of the yolk is awesome.
28:07No, and it's giving ooh daddy to me.
28:11Yeah, my criticism is, why didn't you make more?
28:13Yeah, eight would have been fine.
28:14Five.
28:17Now I'm really hard.
28:21Wipe your dick on this motherfucker.
28:24Well, we have to get a different lens.
28:25Can you get one of those super lenses?
28:26There's no one.
28:27Tiny.
28:28We need a telephoto lens if you want my dick to show up on camera.
28:31We need to move on to the next, Chef.
28:34Adrian, what did you make for us?
28:36So here we are. It's something that I grew up eating. This is a backyard carne asada platter. So you have some flank steak that's been quickly marinated, grilled. So you have a pico de gallo. And you have a rendition of esquites, which is a little bit of roasted corn with some salty cheese.
28:52I'm really excited. Does pico de gallo is much bigger than I'm used to seeing?
28:57Is there any kind of strategy behind that?
28:59The strategy was just being locked down with one hand.
29:04And I had to try to just do pico de gallo with less cuts in general.
29:07Got it.
29:07The meat is good.
29:08Ooh, okay.
29:09Juicy.
29:09And you're a meat expert, from what I've heard.
29:11Motherfucker, right?
29:14That was stellar.
29:16Yum.
29:16Steaks cooked perfectly the way I like it. Very, very red.
29:20Lunell, I want to know, but what do you think of this challenge? How do you feel they did? What did you think of the dishes?
29:25I think that they all did a fucking great job. This is way more, I'm way more impressed than I thought I would be.
29:35I'm not going to be able to join y'all back in the other room until I finish all my meat.
29:39All right, okay, well, you know what? Why don't you get back to the kitchen?
29:43We'll go back. We'll all give Lunell a minute.
29:45Do not leave me out here with Lunell and the camera's off.
29:47Lisa, come on. Lisa, come on. Lisa, we got to go. Lisa, they need a minute.
29:50Well, Lunell, you seem the happiest I've seen you since you've been here.
29:55I loved my challenge. I think everybody did.
29:58Yeah, I was a fan of your challenge.
30:00I'm sorry that your challenge was so good.
30:04Now, I do want to know, do we feel like there's a clear frontrunner so far?
30:07For me, Ara has brought two dishes to two different challenges that I really like.
30:11I don't want to say I might need to eat everything again.
30:16I mean, we got to run it back, all the challenges.
30:18All right, Gabrus, are you ready to present your challenge?
30:20Oh, I can't fucking wait, Jordan.
30:23All right, this challenge comes from John Gabrus.
30:26I don't know about you, chefs, but I always get jealous watching dogs eat.
30:31Their food looks bizarrely delicious to me, so I'm challenging you to make me gourmet human dog food that looks like the real deal.
30:39Wet food, kibble, treats, you're the dog now, man.
30:44This is doggone good.
30:46I ain't eating that no ball.
30:48That's right, Gastronauts.
30:49Your challenge is to make dog food for humans because that's something Gabrus wants for some reason.
30:53You will be judged on taste, presentation, and whether or not you can tell me who let the dogs out.
30:58You have 30 minutes, starting now!
31:06Um, no!
31:10I'm disgusting.
31:11Yeah, you're a little freak.
31:12This is you.
31:13Hey, chefs, I want to see a challenge where I like to be a dog because dogs can lick their own buttholes,
31:17and you can see a dog's butthole, and they get to have sex with each other on the driveway,
31:20and sometimes they throw up and eat their own throw-up.
31:22What I wouldn't give to be able to lick my own butthole.
31:26Skip that.
31:27We're putting it in the trailer.
31:30Out of context completely.
31:31My career is going right in the shitter.
31:34I know dogs can't eat too much, a lot of certain vegetables and things as such,
31:41so I'm going to keep it simple, nicely cooked veggies, lots of peanut butter,
31:45and I think the peanut butter is the one that's going to bring it home.
31:48The thing for me was, as someone who does, like, meal prep or tries to be healthy,
31:53when you, like, make these meals, they start to look like healthy slop, you know,
31:56if you put, like, veggies, rice, and salad, and some meat in a bowl.
32:00And then all of a sudden I thought to myself, if I had a big fucking bag of something
32:04that I could just, like, pour out and eat every day.
32:06I'm going to be as fun as my challenge was.
32:09All right, let's see what the chefs are cooking up.
32:11I see Courtney peeling a potato.
32:13That's a good idea.
32:14A sweet potato.
32:15A sweet potato.
32:15Oh, yeah.
32:16What is that?
32:17What does Ara have?
32:19Ara, what are you making over there?
32:20Is that a brajol?
32:21This?
32:22No, it's a pork tenderloin.
32:24I do want to know, who has dogs?
32:26Who has pets?
32:26My daughter has two dogs, Dolce and Gabbana.
32:29Oh!
32:30Uh, shout out to Dolce and Gabbana.
32:32Dolce is a multi-poo, little wife, and Gabbana is a little Frenchie.
32:37I had a dog.
32:38He passed away this last year.
32:40Oh, that's, uh...
32:41R.I.P. to Arthur Gabrus, a real one.
32:43Arthur!
32:44Sorry, Arthur.
32:45Yeah, this is a tribute to him.
32:47I hope I'm glad you guys made fun of him.
32:48Oh, okay, okay, okay.
32:49I put an R.I.P. to him at the end of the episode.
32:51Oh, hell yeah, in memorial.
32:52In memorial of Arthur.
32:54I have an elderly chihuahua mix.
32:57Oh, mix of what?
32:59I don't know.
32:59I have no clue.
33:00Those are in small, indestructible.
33:03She's probably this big.
33:04They found her outside, very pregnant, on a fairground in Bakersfield.
33:08Sounds like the beginning of a country song.
33:09Well, a lot of bitches end up pregnant on a fairground in Bakersfield.
33:14Absolutely.
33:14You know what?
33:15And I'm going to go check in with the chefs and make sure none of that happens to them.
33:18Okay?
33:19I'll be right back.
33:19Okay, okay.
33:20Hello, chefs.
33:22Hey, we missed you.
33:24Oh, that's very sweet.
33:25I missed y'all, too.
33:26It's eerily quiet in here.
33:28No, we're all grinding.
33:29Should we just start screaming?
33:31Yeah, start screaming.
33:31Make some noise.
33:32Come on.
33:32We're not here for a long time.
33:34We're here for a good time.
33:35I've heard that before.
33:36Okay, what's this spice blend?
33:37So, I'm making an Armenian spice chili, which is not typical, but I like a lot of the Armenian
33:43spices.
33:44We use savory, we use a lot of thyme, paprika, so we decided to make kind of like a chili
33:48out of it and then kind of owed to my heritage.
33:50I'm very interested in that.
33:52Thank you so much.
33:52Yeah, I'm here for you.
33:54All right, what do we got going on over here?
33:55I'm going to make simply cooked veggies.
33:58Okay.
33:59It's peanut butter and broccoli puree.
34:01With peanut butter?
34:02I am making a little bit, I'm trying to make a little bit of a, like a peanut butter tuile
34:07or like a cracker.
34:07It does sound like this dish might be a little bit sweet with the carrots and the peanut
34:11butter.
34:11It might be a little sweet, but, you know, dogs love sweet, so.
34:14That's true, but I'm eating this.
34:15Are you concerned about the level of sweetness?
34:18I think you're going to like the way you look.
34:19I guarantee it.
34:20You think I'm going to like the way I look?
34:24What the hell?
34:25I don't understand and I'm confused.
34:28All right, I'm seeing salmon, I'm seeing sweet potatoes.
34:31This is feeling extremely healthy to me.
34:33So this is going to be a brown rice, sweet potato, salmon bowl.
34:37Okay, what will make this taste good?
34:39So it's going to be seasoned with a little bit of salt and pepper, coconut oil.
34:43Now, I do want to know, have you ever made dog food before, even for dogs?
34:46Yes, I have.
34:47Okay.
34:47So this is a dish that I did used to make my dog.
34:50So this is a literal dish for a dog?
34:51Yes, but it's going to be seasoned up for human consumption.
34:55Okay, interested.
34:56I'm feeling a little scared about the flavors.
34:58So just remember, I like flavor.
35:02I got you.
35:03Everybody say that back to me.
35:04I like flavors.
35:06Okay, it's fine.
35:07Nobody worry about it.
35:08This sucks.
35:09I wish we were doing Lunell's challenge again.
35:11Oh no, is it bad in there?
35:13It's just like everybody's just doing like a sweet potato with some meat.
35:17Yum.
35:21Courtney told me that this is a dish she actually used to make for her dog.
35:25If she's based in Los Angeles, I trust a Los Angeles freak who cooks for their dog because
35:30their dogs are their children.
35:31So I'm just adding garlic and a shallot just to kind of caramelize, just to kind of bring
35:35a little sweetness out.
35:36A lot of the chefs are not using seasoning.
35:40And I'm like, you have to remember, this is a challenge to make dog food for humans,
35:44not to make literal dog food.
35:45I can have garlic.
35:46You want me to tell them that?
35:48Say something.
35:48Just FYI, add some fucking seasoning to this goddamn dog food.
35:54Because we got to eat it.
35:56It's not really for a dog.
35:57Good.
35:58Thank you, Lunell.
35:58Now, to be fair, I am going to put on a dog costume to go in.
36:01Sure.
36:01Oh, get the camera ready, Danelle.
36:03I am seeing that some people are using onions, and onions are poisonous to dogs.
36:06So I'm happy to see that.
36:07Onions are poisonous to dogs, but not people.
36:11Perfect.
36:11Just tell them everything I'm saying.
36:13Okay, is there any bacon?
36:14Just keep them filled in.
36:16Ten minutes, chefs.
36:17We got beautiful dog chili bowls.
36:25I love that cosmic chow.
36:27It's space-themed, just like the show.
36:29So, Jordan, what type of dog is going to be eating this?
36:32Whatever kind of dog you want to be for this challenge.
36:34My friend's mom, when I went to stay with him at a lake house once, referred to me as
36:38an outside dog.
36:39And I went, what do you mean by that, Roxanne?
36:41And she goes, it's that you're, like, cute and all, but I'd prefer if you weren't in the
36:44house.
36:45Yeah, well, to be fair, you were calling your friend's mom, Roxanne.
36:49Hey, it's your name.
36:50Hey, Roxanne.
36:53So I used to, like, mix my dogs all up like this and just throw it in his bowl.
36:57So I'm going to put the rice, salmon, sweet potatoes, mix it together, and cryovac it
37:04into a little pouch, like the traditional pouch that you would see at, like, one of those
37:10dog food restaurant places.
37:12Look, that's going in an actual doggy bowl, one of those ones that's supposed to slow
37:16down dogs.
37:17What is that?
37:17That looks like wasabi.
37:18I bet you it's probably guac, right?
37:20It's probably avocado.
37:21You have five minutes, chefs.
37:23Don't forget, you can make a doggy dessert if you want.
37:26Oh, if you've got time.
37:27Why are you standing around fucking around?
37:30All right, chefs, Lunel is asking for a dessert.
37:33Keep in mind, this is not her challenge, but this is her show.
37:38Don't listen to that hater.
37:39Lunel, can I hold one of your nails for support?
37:45Like, you know, like Ariana Grande and they did?
37:50Okay, so I am, what's her name?
37:53Cynthia Erivo.
37:54I'm Cynthia Erivo.
37:55And you're...
37:56Wait, do we do a remake of Wicked?
37:57Yeah, let's do it.
37:58Both of you sing!
38:00Oh!
38:03Who knows if it's relevant when this show comes out, but I think it feels really good
38:07right now.
38:07Well, there'll be another Wicked on the way.
38:09Absolutely.
38:11But all that's going to take to edit out of this episode, this is going to come out probably
38:14in four to five years.
38:16This episode's either going to be 121 minutes long or three minutes long.
38:20Yeah, we will be releasing this episode on Lunel's OnlyFans.
38:24You'll get an Emmy for this shit.
38:25You know, Adrienne's dish, even though it's in a slow feeder dog bowl, it does look really
38:29beautiful.
38:30I'm excited to eat in that little thing.
38:32It looks a little bit fun.
38:33Like a maze.
38:34I'm going to definitely be on the table on all four.
38:36Yes, real quick, they have a minute left and everyone's done.
38:39Whoa.
38:40Yeah, that's why I said make some dessert.
38:42You guys have one minute left.
38:43Can anyone do dessert for Lunel in one minute?
38:46One minute?
38:48Are there Oreos here?
38:49Oh, you want to stand around and fuck around?
38:53You want me to get the challenge all early?
38:55Nah, okay, okay.
38:56Okay.
39:00Now we're just chilling.
39:06Watch it.
39:07I'm excited.
39:07I know, right?
39:07I am too.
39:08I got excited.
39:08I wanted to see him.
39:09I'm over here like, should I make like a little uncooked sweet potato pie?
39:15Ten, nine, eight, seven, six, five, four, three, two, one.
39:25Hands up.
39:28Happy New Year.
39:30Oh, man.
39:32All right, Gabrus, you ready to go eat dog food for humans?
39:35I don't want to stand up because my lipstick is out.
39:38Ew.
39:39Sorry, I'm done with you.
39:40And that's why I hate boy dog.
39:42That's why I fucking don't like boy dog.
39:45All right, Gastronauts, your challenge was to make a dog food dish for Gabrus that's actually
39:49human food.
39:50Adrian, what have you made for us?
39:52So what I have in store for you today is we have a platter of ingredients, mostly vegetables
39:57with a little bit of roasted chicken, a little bit of broccoli and peanut butter puree, and
40:02little shards of tuiles of peanut butter biscuits.
40:05In the center, added a quick whipped cream with a little peanut butter on there.
40:09That's like a peanut buttery type of thing.
40:12Explain this bowl to us.
40:13Is it what we think it is?
40:14Absolutely.
40:15For dogs that eat way too fast.
40:16I got to figure out how to fit cheesy gordita crunches in this thing.
40:21What's the green puree again?
40:23Broccoli and peanut butter.
40:24That is such an insane combo, and it works so well.
40:27It did.
40:28It really surprised me.
40:29I mean, I think a delicious flavor.
40:31I think all of it is like really subtle and balanced.
40:34That peanut butter is not too peanut buttery.
40:36I think that's such an easy flavor.
40:38Those are little peanut butter biscuits.
40:39Fuck the dog.
40:40I eat this shit myself.
40:42It doesn't look at all like dog food, but it looks like when you watch a TikTok of someone
40:48who like treats their dogs too well.
40:50And they're like, I'm chopping vegetables all morning for my 14-cane courses.
40:54You ain't got no man.
40:55Yeah.
40:56All right.
40:56Well, Adrian, thank you so much for your delicious dish.
41:00Aura.
41:01Yes.
41:01What'd you make for us?
41:02So what you have here is an Armenian spiced pork tenderloin chili put into a dog food can.
41:10Oh!
41:11It looks like dog food.
41:12It's steaming.
41:13It looks the same way going in as it's coming out.
41:18I'm really getting the Armenian flavor profile that you get when you go to an Armenian restaurant,
41:23but it's like chili.
41:24It's exactly what you described.
41:25Yeah.
41:26So you have the thyme in there, the savory, paprika, salt, pepper.
41:30Coming from the East Coast, I was never really familiar with Armenian food, but this is stellar.
41:35I like the big chunks of pork, which is not something I'm traditionally used to in a chili,
41:39but I like it because it feels juicy in the day.
41:43There's the garlic for me.
41:45Oh, yeah.
41:46Now, my cousin Spencer used to eat cat food when his mom was out of town.
41:49Oh, my God.
41:49And I tried it a couple times with him, and this is way better than that.
41:52I hope it's one nudge above the cat food.
41:56I want to be locked in a cabin on a cold, snowy night with this.
41:59Now, that's comfort food.
42:01I want to be locked in a basement, and there's a man who, he comes down, and every once in a while,
42:04he's like, I have to spank you now.
42:06And I'm like, no, no, please no, but I kind of like it.
42:08All right.
42:09Well, on that note, let's move on.
42:11Aura, that was delicious.
42:12Thank you so much.
42:14You're welcome.
42:14Courtney, what do you have for us?
42:16So what I thought about, basically, this is what I used to cook for my dogs.
42:19So sweet potatoes, brown rice, and salmon.
42:22Very healthy for dogs.
42:23Softer, so that way they can chew it, don't choke on it.
42:26A lot of times when you go to, like, little dog food restaurants, they're served in cryovac bags.
42:31Did you say when you go to dog food restaurants?
42:33Yeah, there are dog food restaurants.
42:34What?
42:35There are literally dog restaurants.
42:36There's one out there for it.
42:36I met my wife at one.
42:38She's a border collie.
42:39I've had people tell me to choke on it, but I've never had someone make me something so I don't choke on it.
42:44This is the closest approximation to actual dog food of the three,
42:48and I don't mean that as derogatory.
42:50Right, right.
42:52I'm telling you I have a view of this that no one else should ever have.
42:55Kind of like when you see a baby eating baby food and you're kind of like,
42:58you want to try it because they make it look so good.
43:00That's kind of what this is.
43:01I feel like this is the dream coming to fruition.
43:03Yes, this is exactly what I envisioned when I, like,
43:06imagine you just had, like, eight bags of that in your fridge,
43:08and then you're like, oh, it's time for a meal.
43:10You hit it in the microwave, cut it open, squeegee it out, eat it while you drive.
43:14It could never be as good as this, though.
43:16No, I can't cook like Courtney can.
43:18Absolutely.
43:18Lunell, what do you think?
43:19I don't like it.
43:20Okay, what don't you like about it?
43:23I don't like fish and sweet potato together.
43:27And I'm not a dog, so no shade, because I was pulling for you, bitch,
43:31but I'm the Simon Kyle of this shit.
43:34I don't like it.
43:34I think this is really tasty.
43:36It's really healthy.
43:37I think for me it could have been a little more seasoned,
43:39and I think some of the rice could have been a little more tender.
43:41But overall, I think it's really tasty,
43:43and I think it is so much like fancy dog food.
43:46I think you got a 10 out of 10 for the challenge.
43:48Your dog is lucky.
43:49That's what you made.
43:51All right.
43:51Well, this has certainly been a rough challenge.
43:54Ooh!
43:56Thank you so much, chefs.
43:57This has been absolutely wonderful.
43:59Super fun.
43:59Thank you for having us.
44:00Yeah, yeah, yeah.
44:01You guys rock, though.
44:01So good.
44:02Yeah.
44:03Gastronauts, you were all incredible,
44:05but only one of you was truly interstellar
44:07and will win an actual, literal, real-life piece of the moon.
44:11Our judges will now conspire to determine a winner.
44:13And once you've decided, please come and whisper it in my ear.
44:16All of our breaths are crazy.
44:23Thank you so much, Lisa.
44:25All right.
44:26Can I get a drum roll, please?
44:29The winner is...
44:36Aura!
44:37Aura, congratulations.
44:42How do you feel?
44:43I feel so good.
44:44This is the moon.
44:45I've always wanted to go to the moon.
44:46I love that.
44:48This is so wonderful.
44:49And before we go, I just have to say, judges,
44:53did you know you've been being judged this entire time?
44:56What?
44:57Judges, the chefs have conspired together
44:58to determine the winner of the best challenge.
45:02What?
45:02Oh.
45:03Whoever wins will get this actual, literal, real-life piece
45:05of the sun.
45:07Linda.
45:09It's me.
45:10It's me.
45:12We know Lunel.
45:13Rub it in.
45:13It's Lunel.
45:14Yeah.
45:15There's my history.
45:16For sure.
45:17I don't know.
45:17Lunel.
45:17Lunel.
45:18There you go, Lunel.
45:19Give me that drop, please.
45:21You get to take that home, Lunel.
45:22Oh, I didn't know it was for most challenging.
45:24Sorry, it was the best challenge, and Lunel won.
45:27Congrats again to our champion,
45:28and I just want to give a star-studded salute
45:30to every single person involved today.
45:32And remember, home gastronauts,
45:34whether you're challenging space and time with your recipes
45:36or simply microwaving a can of soup,
45:38boldly cook what no one has ever cooked before.
45:40Good night!
45:41Good night!
45:42Good night!
45:42Woo-hoo!
45:42Woo-hoo!
45:43Woo-hoo!
45:43Woo-hoo!
45:44Woo-hoo!
45:44Woo-hoo!
45:45Woo-hoo!
45:45Woo-hoo!
45:45Woo-hoo!
45:46Woo-hoo!
45:46Woo-hoo!
45:47Woo-hoo!
45:47Woo-hoo!
45:48Woo-hoo!
45:49Woo-hoo!
45:49Woo-hoo!
45:50Woo-hoo!
45:50Woo-hoo!
45:51Woo-hoo!
45:51Woo-hoo!
45:52Woo-hoo!
45:52Woo-hoo!
45:53Woo-hoo!
45:53Woo-hoo!
45:54Woo-hoo!
45:55Woo-hoo!
45:56Woo-hoo!
45:57Woo-hoo!
45:58Woo-hoo!
45:59Woo-hoo!
46:00Woo-hoo!
46:01Woo-hoo!
46:02Woo-hoo!
46:03Woo-hoo!
Be the first to comment
Add your comment