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00:00We, the Asteroids, them, the Gastronauts!
00:09I'm your host, Jordan Myrick, and joining us in Mission Control tonight is Lisa Gilroy.
00:14Now that's helium.
00:17Lunel.
00:18Forget a crescent moon, give me a crescent roll.
00:21And John Gabrus.
00:22I'm going to be feeling like Venus after this meal, full of hot gas.
00:26Mission Control, are you ready to meet your Gastronauts?
00:29Yes.
00:30Please welcome Courtney Wright, owner of Cooking with Chef Courtney.
00:33She's cooked for celebrities, and now she's cooking for us.
00:36Adrian Castro, chef de cuisine at San L'Oreal.
00:39He's known for bringing a unique Latin American twist to classic deli fare.
00:43And Ara Zeta, private chef and content creator.
00:46He wrote and published the first internationally distributed Armenian cookbook, Lavash.
00:50So we're expecting a lavish meal from him today.
00:53Gastronauts, your challenges today will have you ascending into a whole new atmosphere.
00:57But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:04Gastronauts, your first challenge comes from Lisa.
01:06Lisa, what do you have for us today?
01:07We all know it's not hard to find a good meal in L.A.
01:11So let's make it hard.
01:12Let's make it impossibly hard.
01:14Let's make it criminally insane.
01:16My challenge for you is to make an invisible meal.
01:20Let's be clear.
01:21This is the invisible meal challenge.
01:24Gastronauts, you will be judged on taste and creativity if we're able to find your food.
01:30You have 30 minutes starting now!
01:39I'm going to keep track on my own, too, just to make sure.
01:41Okay, just in case.
01:42Lisa, we told you that you could do anything.
01:45Yeah.
01:45And you wanted to do this.
01:46I thought it would be funny.
01:47Okay.
01:48But maybe it's going to be gross.
01:50I think it's going to be good, but that's good to know that you're moving more through
01:52the comedy side and not through the food side.
01:54Well, because also I've never seen clear food before.
01:57Except for, no, water?
01:59Water.
01:59Oh, one of my favorite foods.
02:01Water.
02:01I kind of have this fun idea to do a jellyfish spring roll, and I've never done this before,
02:14and I hope it's going to work.
02:15It looks pretty clear, so it's clear-ish.
02:19Let's see.
02:22That needs flavor.
02:24Look, and Courtney's using a crazy straw.
02:26I feel like there's going to be a lot of loopholes, or else we're all going to be eating,
02:29like, jelly.
02:30I'm seeing some true, clear ingredients.
02:33I'm seeing a lot of noodles.
02:34I'm thinking glass noodles.
02:35Yeah, I'm thinking glass noodles.
02:36Yeah.
02:37The challenge is very interesting, I would say.
02:40Never heard of a challenge like this, or even thinking of a dish like this.
02:44Actually, I guess I'm going to try to create no dish.
02:48There's nothing that's going to be on the plate, actually.
02:50What kind of clear stuff do we see other people rocking?
02:53We got more?
02:53She got a pot of glue.
02:54Oh, Adrian's using cocaine.
02:57Nice.
02:57I want the cocaine meal first.
02:59We are seeing a lot of noodles.
03:00I will say, when someone says an invisible meal, noodles are the first thing I think
03:03that are clear.
03:04I would love to see something that I've never thought of as clear, I've never tried before.
03:08Maybe, like, jellyfish.
03:09I'm not eating no jellyfish.
03:11Sashimi.
03:11You can bring it out here if you want to.
03:12Okay.
03:13I have a question for the group, and it's a gross one.
03:15Sure.
03:15Am I allowed?
03:15Yeah.
03:16Do you think if we ate only clear food for weeks, we'd poop clear?
03:20Um...
03:20There's only one way to find out.
03:22Gastronauts?
03:23It starts now.
03:24So, I've seen cotton candy machines at carnivals, and I assume it's pretty simple because it's
03:34always, like, a 12-year-old working it.
03:35So, I think we just pour sugar in there, and we're going to make a jalapeno cotton candy,
03:39so we're going to spice it up just a little bit.
03:41I have to say the opposite of clear food has to be the rainbow-colored cheesecake from
03:46Disney World that makes you poop black, and I don't know how I would know that.
03:49Lisa, I think maybe you're sick.
03:51Yeah.
03:51Not?
03:52Not there.
03:53Not in there.
03:54You're not in your mouth, in your ass.
03:55You know that I'm sick down there.
03:58So, I've never made anything invisible before, so this should be very interesting.
04:05I kind of, you know, thought about blindfolding the chefs and making their, you know, eyes
04:10invisible, but we're here.
04:13Hey, Aura, how's it going?
04:15I'm very interested to see what you do.
04:18Me too.
04:19No, what's the toilet bowl you're working with?
04:23So, this is a cotton candy machine, and I'm making some jalapeno cotton candy.
04:28I'm just hoping it works.
04:30I can't believe we didn't think of cotton candy as something that could potentially get
04:32clear-ish.
04:33Yeah, I mean, I feel like if you stretch out cotton candy enough, it becomes clear.
04:37It's semi-opaque at minimum.
04:38At the very least.
04:39Is that a syringe?
04:40Yeah, what is she injecting into these tubes?
04:44Courtney, is that the substance?
04:45Something like that.
04:46So, we eat this for real, right?
04:50Okay, so they got about 18, 19 minutes left.
04:53You guys got about 18 minutes left.
04:55Okay, Lunell, you're taking my job.
04:58You're already funnier than me, so lay off.
05:01Cotton candy, I love that idea.
05:03I think that's so fun.
05:03Do we like spicy?
05:05I like white person spicy.
05:06I one time did one of those giant spicy bowls of ramen where you get your picture taken if
05:11you finish it.
05:11At Orichan?
05:12At Orichan.
05:13I did it.
05:13I finished it.
05:14You finished?
05:14And it was maybe one of the worst nights of my life.
05:17I can only imagine.
05:18Okay, this is all good.
05:18I'm going to go to the kitchen.
05:19I'm going to tell the chefs where we stand on spicy.
05:22Talk amongst yourselves.
05:23I'll be back.
05:23Okay.
05:24Hello, chefs.
05:26Hey.
05:26How's everybody doing?
05:28Wonderful, kind of.
05:29Okay, wonderful, kind of.
05:31I was expecting this to be way bigger.
05:33Okay.
05:33But I think we can do something.
05:35It's going to work out.
05:36And I heard this is jalapeno cotton candy?
05:38It is.
05:38It's a spicy cotton candy.
05:40Do you eat a lot of spicy food at home?
05:41I love spicy food.
05:43The spicier, the better.
05:45Yeah.
05:45It's like it'll burn my face off.
05:47That's exactly how I feel.
05:49Okay.
05:49How you doing?
05:50Doing great.
05:51How are you?
05:51I'm doing great.
05:52You're working with labneh.
05:53I'm so excited.
05:54I love labneh.
05:55And you can give a little taste.
05:57Do you want?
05:57Okay.
05:57Oh, how is it?
05:59Oh, it's delicious.
06:00So creamy and nice.
06:01Follow me for more recipes.
06:02What are we working with today?
06:03I'm going to make a vegetable salad that I'm going to lightly grill, which my pan should be ready.
06:07Okay.
06:07Covered in some labneh mix and then a little gel sheet to kind of like give that,
06:11glossy plate finish.
06:13Beautiful.
06:13I'm excited to see more.
06:14All right.
06:15What is going on over here?
06:19So I am making some little gel noodles and making kind of an Asian noodle soup.
06:26Wow.
06:27So is this the kind of stuff you typically do or is this really outside of your comfort zone?
06:30This is outside of my comfort zone.
06:32So I hope this tastes good.
06:34I do too.
06:35How do you know how to do this?
06:37Have you worked with molecular gastronomy before?
06:39I have not, but TikTok has.
06:41So.
06:42Absolutely.
06:43Hopefully.
06:43I hope you like it.
06:44I think I will.
06:45I think I'm going to like everything.
06:46Everything's looking really good.
06:47I'm really excited.
06:47If you need anything, just call me.
06:49I'm in the other room.
06:49Okay.
06:52So we have this motherfucker right here.
06:55Now what's your name, sir?
06:56I'm John Gabrus.
06:57Everyone calls me Gabrus.
06:58This motherfucker right here.
07:00Okay.
07:00And who's this little bitch right here?
07:02Oh.
07:03Oh.
07:03Lunele was doing host, though.
07:06This was all her idea.
07:07Yeah.
07:08No.
07:08No, no, no, no.
07:09They made me do it.
07:10I was really excited to have you on the show.
07:12All we know is that your seat is very hot.
07:15Okay.
07:18Okay.
07:18I got a hot ass.
07:19What are you guys?
07:20My hot box, baby.
07:21All of your seats are probably hot, too.
07:23Oh, mine is for sure.
07:24So Courtney is using those tubes to make a clear gel noodle.
07:29Oh, making the noodles.
07:31Yeah.
07:31Adrian is doing a vegetable salad that he said he's putting a clear gel sheet over.
07:36It sounds disgusting, but I would love to be wrong.
07:39You had lost me at the idea of salad, period.
07:42Sure.
07:44Don't be like that.
07:45You got to eat your vegetables.
07:47Oh, now you're my cardiologist, too?
07:50I'm seeing someone make a summer roll of sorts.
07:53But put clear stuff inside of it, too?
07:55Oh, I guess so.
07:56But once again, I'm like, what is that?
07:57Just like clear rice noodles?
07:59I think it's rice noodles like packed into a condom.
08:01Wait, what's a condom?
08:04Interesting.
08:05Oh, okay.
08:06I'm seeing green herbs.
08:07I want to know, Lisa, are you going to count it against these chefs if the dish is mostly
08:11clear, but you see color?
08:13Yeah, I'm interested in that because it's Adrian, right, that said that he was going to hide
08:16the meal?
08:17Yes.
08:17So I think if we can't really see the meal or we can see through it, then I think that's
08:21a good...
08:21That's more hidden meal than invisible meal.
08:24All right, chefs, you have 10 minutes left to go.
08:26How does everyone here feel about sharing food?
08:34I'm a total, like, if it's on my plate, you're welcome to ask for a bite.
08:37Yeah, me too.
08:37Yeah.
08:38I think everybody should get something different.
08:40Yes.
08:40That we all taste everything.
08:41All share.
08:41I don't even like people who don't like to share food.
08:44Do you guys get in panic when you go to a restaurant with a friend and you say, yes,
08:47I'll have the shrimp lit fries, please?
08:49And then the person you're with is like, that sounds good.
08:51I'll have the shrimp lit fries, too.
08:52I'm always like, uh, I'm going to change mine.
08:54Wait, what's the order?
08:56Shrimp lit?
08:56Shrimp lit fries?
08:57You don't get...
08:57You guys don't get that?
08:58What's a shrimp lit?
08:59What Canadian specialty is that?
09:00Fries?
09:01What makes it a shrimp lit?
09:04The fries are shrimp litios.
09:06The small fries with shrimp flavor.
09:08Clearly, I don't know nothing about Canada and what they eat.
09:10Interesting.
09:10That's why you don't know what the...
09:11I lost five pounds last time.
09:13This is so frustrating.
09:15Gamers is like, she's making it up.
09:17She's lying.
09:18What is a shrimp?
09:19She's lying.
09:20Gamers flips the thing.
09:24I need to know what this tube is.
09:28This tube, I think, is just rice noodles and rice paper.
09:30I'm pretty sure it's Claude Rains' dick.
09:33God damn it.
09:34He's the invisible man.
09:36You like that?
09:37No one got that?
09:38Got it.
09:38You know, I'm a Christian.
09:41And I don't understand all this shit.
09:43Yeah.
09:43All right, chefs, you have five minutes left.
09:45This is looking like the ghost of spring rolls over there.
09:48I'm pulling for you, baby.
09:50I'm pulling for you, baby.
09:52Luna, are you currently on the market?
09:53I'm on the open market.
09:55Oh, okay.
09:56I'm familiar with that word.
09:58Oh, I just saw a big slop of yogurt or something.
10:00What's that?
10:01Yes, that's lobna, which is a strained yogurt that's really thick.
10:04I'm a big fan of lobna.
10:06I like girth in my yogurt.
10:09What's his name look like?
10:10He's been cooking the same thing the whole time.
10:13That bowl of nothing.
10:15Well, I can say the same thing about your boyfriend.
10:17I feel like he's just been standing next to the cotton candy machine the whole time.
10:20Don't talk about my boyfriend, girl.
10:22Look, this will be another show.
10:24Turn into another show.
10:26Okay, listen.
10:26Lunell and I are going to be on the next season of Bad Girls Club.
10:29Okay, what I'm seeing here is something that is not invisible at all.
10:32Yeah.
10:32Eggs.
10:33What I'm seeing here is seeing.
10:34I'm seeing.
10:35That's the bad word.
10:36Wait, wait, wait, hold on.
10:36Look at this.
10:37Courtney is finished, and she's helping the two other chefs.
10:40Oh, bonus points for me.
10:41I don't want bonus points.
10:42This is a challenge, bitch.
10:47Look, it's turning into a plate.
10:48He's turning it back into a plate.
10:49Oh, I, okay, so I...
10:51This is like, is it cake?
10:52I'll back off a little bit and say that's, if it matches the plate.
10:55Oh, there's gambolins under there, though.
10:56All right, Tess, you have one minute to go.
10:58Oh, my gosh.
10:59Now, look at that.
11:00Is that saran wrap, or is that edible, you think?
11:02It looks like saran wrap over something edible to me, but I can't be sure.
11:05I would never want to do this.
11:06I'm so glad I'm on this end of the challenge.
11:09Look, he made a sheet.
11:10He's turning it back into a plate.
11:12That's incredible.
11:13Okay.
11:14I will say, though, do you think it looked more like the plate before he put the gel sheet
11:18on it?
11:18Oh, I don't know about all this.
11:20All right, chefs, you have 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:33Let's go!
11:34Set those invisible knives down.
11:37You're done.
11:39We did it.
11:41Hey, that looks good, dude.
11:42Yeah, nice.
11:45Nailed it.
11:46All right, well, Lisa, are you ready to try your unseeable challenge?
11:50Yes!
11:50All right, let's go.
11:51Come on, everybody.
11:52Oh, my gosh.
11:52Come on, come on.
11:53We're going to the next room.
11:56Gastronauts, your challenge was to create an invisible meal for Lisa.
11:59Let's see how you did.
12:02Courtney, you're up first.
12:03So I made for you guys a Asian noodle soup.
12:07The noodles are made of literally just water and agar powder.
12:11And the broth is made with a hagashi, onion, garlic, and chicken stock.
12:17Did you say, what was the word you said?
12:18Hagagashi?
12:19Hagashi.
12:20And what does that mean?
12:21Tamagotchi.
12:21Oh, it's like a little keychain pet?
12:23Yeah.
12:23It's like an Asian stock.
12:25Oh, okay.
12:26It has like a flavor of seaweed.
12:27It's very, very light.
12:30Can I slurp it out of the bowl because I'm lost?
12:31Slurp it out of the bowl.
12:32So who cares?
12:32Yeah, well, yeah.
12:33It's my challenge, Gavris.
12:34It is.
12:35Okay, you two.
12:36There's two sides to the bowl.
12:37You've talked a big game.
12:38We both do it at the same time.
12:41Both of you behave.
12:43I think it's good.
12:44You know, I think this is a really hard challenge because how can you add flavors, herbs, seasoning,
12:51everything has a color to it.
12:53She did it, though.
12:54That being said, I do, I agree with you, Lanelle.
12:55I think it's a really nice, light flavor.
12:59I'm getting the seaweed that you said.
13:00And I think the noodles have a really nice texture.
13:03I think it looks like the ghost of the soup.
13:04How long ago did the soup die?
13:06Yeah, this seems like a great thing if you had a kid's Halloween party.
13:08You'd be like, here's your bowl of guts.
13:12I think it's giving what it should be giving.
13:16You know, it's light and it's see-through.
13:19It's clear.
13:20And it'd be great at, like, a rest home or something like that with old people.
13:27Courtney, I think that's a compliment.
13:29You did a perfect job on the challenge.
13:31So thank you so much, Courtney.
13:33We really appreciate it.
13:33Good work, Courtney.
13:35Adrian, what do you have for us?
13:37So what we have for you today is some roasted, lightly roasted veggies
13:40with a little bit of garlic labneh and yogurt
13:42and a clear mint and lemon gel sheet on top.
13:44Oh, my God.
13:45Oh, so the gel sheet is a flavor.
13:47There's flavor in the gel sheet.
13:48I'm still going to In-N-Out after this.
13:50I don't know about that.
13:51Oh, we still got two more challenges.
13:53Don't worry.
13:53You know they have that secret menu.
13:55You can order an invisible double-double.
13:58The touch is weird.
13:59I think the yogurt is incredible.
14:01I like the vegetables.
14:02They're crunchy.
14:03What vegetables are they?
14:04There's a little bit of daikon, cucumber, cauliflower,
14:07little thinly sliced raw red onion.
14:09I got to say, I'm a big fan of yogurt,
14:13and this hits as a savory yogurt.
14:15I would eat a big bowl of veggies covered in this labneh for sure.
14:19Well, I like onions.
14:22That's all I got to say.
14:24Okay.
14:24Adrian, I just want to say this was a super interesting dish.
14:27Thank you so much.
14:29All right.
14:30Yeah.
14:30What did you make?
14:31So we have a glass noodle jellyfish spring roll with a jalapeno cotton candy on top.
14:37Wait a minute, babe.
14:38There's jellyfish in there?
14:40There's jellyfish in there.
14:41What if I just say you win without really...
14:44That's okay.
14:44So I was trying to put the cotton candy completely over it so you wouldn't see the spring rolls,
14:49but it kind of gave me a little bit of a hard time.
14:52I'd like to call this spring rolls in the attic because it has like a little bit of looks like maybe like dust or like mold on it.
14:58In a good way.
15:00If my homies saw me eating this, I would be kicked out the Black Panther Club.
15:07Okay.
15:07Well, we'll make sure they don't subscribe to Dropout.
15:09They don't.
15:09It's interesting.
15:14I don't think I've ever had jellyfish before.
15:17I'm having a hard time getting it in my mouth.
15:18And that's okay.
15:20I've never said that before.
15:21I liked it.
15:22I could not believe I liked it.
15:23On paper, it sounds like something I would dislike.
15:25I loved the cotton candy.
15:27I thought that was such a fun...
15:29I ain't getting no cotton candy.
15:30I love that it was spicy because I did need a little more flavor from this dish.
15:34I know we've given you a nearly impossible challenge of being like,
15:37make something really flavorful that's fully invisible.
15:39And once again, that's Lisa's fault.
15:41Yeah.
15:41Yeah, Lisa.
15:42I like the cotton candy.
15:44It's really tickling my sweet tooth.
15:46It starts sweet, but then spicy.
15:48Yeah, it's nice.
15:48Yeah, all this shit is trash, but you know...
15:50I'll play along, you know.
15:54Now, this is not going to be...
15:55This is going to be kind of bad news for everyone.
15:58I think the jellyfish stung my mouth, so someone needs to piss in my mouth.
16:02All right, and on that note, thank you so much, Chef.
16:05You can get back into the kitchen, okay?
16:08Thank you, Chefs.
16:09And we're also sorry about having this full challenge.
16:14All right, Lisa, did you think there was a clear winner of that challenge?
16:17Oh.
16:17Clear.
16:18Yeah, I did.
16:19Yogurt won.
16:20Because you liked it the best or you thought it was the most clear?
16:22Yogurt won.
16:23For me, I was torn between do I award it to the thing I thought tasted the best
16:28or the thing that I thought was the most invisible?
16:30The winning dish in general should have both.
16:33I am very technical about what the challenge was.
16:37That was to make something almost invisible.
16:40And when she made the noodles in that brothel, for me, that was the winner for me.
16:46I think it's almost like we can't see who the winner is.
16:49The next challenge belongs to Lunel.
16:56Lunel, are you ready to present your challenge?
16:58Yes, I am.
16:59Gastronauts, we have your next challenge.
17:02Okay, so I need you to make me a meal that I could enjoy at one of my family barbecues.
17:08And since it's not a barbecue without a drunk auntie, I, the drunk auntie, am requesting
17:15that you all make your dish while holding a red solo cup.
17:21It's a one-handed challenge.
17:25And I'm going to be talking shit the whole time.
17:27This is the drunk auntie barbecue challenge.
17:30Gastronauts, you will be judged on taste, creativity, and your ability to party.
17:34You have 30 minutes starting now!
17:44Okay, and I do want to tell you all, they do have alcohol in the cups.
17:47Feel free to drink the booze!
17:50What are you at, Courtney?
17:52Cheers.
17:53Cheers.
17:53I think this is going to be hard.
17:54I think chopping with one hand seems like a nightmare.
17:57I'm already seeing this guy have a hard time with the onion here.
18:00Courtney's trying to open something.
18:01I wonder if they're going to employ any teamwork during this.
18:05If you drink the liquor, you might get inventive.
18:10Oh, look at this onion chopping with one hand.
18:14Oh, look at Lula.
18:15Adrian, I saw you put your cup down.
18:18Sorry.
18:18And Luenelle's got the contestants apologizing to her.
18:22Luenelle, I have a question.
18:23I'm getting, production is asking,
18:25would it be okay if they put the cup in their mouth and used both hands?
18:28Does that count or no?
18:30No.
18:30Okay, all right.
18:32Hey, chefs, anybody want to chug their beer and give us a belch?
18:37Adrian's doing it?
18:38Oh, Ara's doing it?
18:39Don't for it.
18:39Everyone seems to be slamming beers.
18:42Look at my baby.
18:43He burped like a man.
18:45Did I get a refill?
18:47I do kind of want to touch base.
18:49So Ara is married.
18:50How do you feel about that?
18:52Devastation.
18:52Oh, no.
18:53All right.
18:54I think the question is, how does Ara feel about that?
18:57She's married, not buried.
18:59There is something powerful about standing, holding a drink while you're at the grill.
19:03It's manly.
19:04Yeah.
19:05I feel like I'm emulating, you know, generations of men in my family or uncles in my family.
19:10Oh, yeah.
19:11Italians.
19:12Yeah.
19:12They can do it.
19:13All right.
19:13I'm going to go check in on the chefs.
19:15Okay.
19:15Good luck in there.
19:16All right, chefs.
19:17I'm going to be here for just a couple minutes talking to you.
19:20But also, I can help just for a second.
19:22Does anyone, like, immediately need an extra hand?
19:25Um, I don't know.
19:26Go for it.
19:27Okay.
19:28I literally thought I was going to come here and be a huge hero.
19:31Here, come turn this pan for me.
19:32Okay.
19:33All right.
19:33Spin it that way.
19:33Like, flip it over.
19:34Don't patronize me.
19:34We can work together.
19:35See that?
19:36All right.
19:36I'm not doing...
19:37This is teamwork.
19:37I'm not doing anything.
19:39What are you making over here?
19:40It's giving, like, burger vibes.
19:42So, I'm doing a cheeseburger ramen.
19:45Do you think Lunell's going to feel like that's something that would be served at a barbecue?
19:48I think she definitely is.
19:49We got cheeseburger vibes.
19:51It's hearty.
19:52I think she really wants something to eat, like she said earlier.
19:54Like, you know, it was a little bit too delicate.
19:57Yeah.
19:57We're going to get it real punched in the gut here.
19:59I love that.
20:00Okay, perfect.
20:01Incredible.
20:01All right.
20:02And I got beer refills for anyone that wants some.
20:04Yeah.
20:05Okay, that feels like cheating, but honestly, it's not.
20:07So, I have to let you continue.
20:08I love that.
20:09That's innovation.
20:10What are we making over here?
20:11I'm going to make a Mexican barbecue.
20:13So, we got cut.
20:13Oh, oh.
20:15Did you cut your cup?
20:16I did.
20:16Oh, my gosh.
20:17Okay.
20:17Yeah.
20:18Chug, chug, chug, chug, chug, chug.
20:21That's awesome.
20:22Okay, can we get another red Solo cup?
20:23I'm so sorry.
20:24You do have to keep holding it.
20:24Okay, well, they're going to fly you in a new cup.
20:26Then, I'll give you some more beer.
20:27Courtney, what's going on over here?
20:28So, I am making some barbecue shrimp deviled eggs.
20:32Oh, my gosh.
20:36Two of my favorite foods put together.
20:37Basically, this is the base of the deviled eggs.
20:39We're going to add the yolks to it once they're done.
20:41Eggs are gone.
20:41Barbecue sauce is done.
20:42Going to drop the shrimp, and that's it.
20:44Okay, so I do want to know, are you doing barbecue-style shrimp like New Orleans barbecue-style shrimp,
20:49or are you doing barbecue-style shrimp like barbecue sauce?
20:51Well, I'm from Kansas City.
20:52Okay, so barbecue sauce.
20:53So, we're going to do barbecue sauce.
20:54Barbecue sauce.
20:55Yep.
20:55Okay, delicious.
20:56Well, I'm really excited.
20:57I'll be honest with you guys.
20:58I'm most excited about Courtney's right now.
21:00Hey, prove me wrong, okay?
21:02I love it.
21:03All right, I'm going to go.
21:03I love it.
21:04I'm going to go to the kitchen.
21:05I mean, the other room.
21:07Whatever.
21:07I'm already drunk.
21:08I was drunk when I got here.
21:11Lunell, Adrian basically said he'd have sex with you.
21:15I know we sent it back there for a reason.
21:17I brought a beer back.
21:18Does anyone need a sip?
21:19I'll take it.
21:20We're down to share, right?
21:21Yeah, we're all down to share.
21:22They're doing a lot of fun stuff over there.
21:24I will say I'm most excited about Courtney's.
21:26She's making a barbecue shrimp deviled egg.
21:30Ooh.
21:30Yes, bitch.
21:31Oh, my God.
21:32That sounds like shrimplet fries.
21:33That sounds a lot like shrimplet fries.
21:34That really sounds a lot like shrimplet fries
21:36when you say it that way.
21:37Shrimplet.
21:44I see some ramen noodles.
21:46Is that what I...
21:46Ara is doing a cheeseburger ramen.
21:49Lunell, cheeseburger, obviously,
21:51you could have that at a barbecue.
21:52Ramen is not something you typically have at a barbecue.
21:55How do you feel about that dish?
21:56Culturally, it's a no.
21:58Okay.
21:58Is it ramen with cheeseburger in it?
22:01I think it's ramen with cheeseburger elements and flavor.
22:05I'm all down for a cheeseburger.
22:07Okay.
22:08I like the sound of that
22:09because I have had ramen burgers
22:10where the bun is ramen.
22:12And that's bad.
22:13But if he's going to chop up some ground beef
22:15and some cheese and some pickles and some ketchup
22:18in that ramen, that sounds pretty exciting.
22:21Oh, I can't wait to eat this one.
22:22Bam, bam, bam, bam.
22:24Chefs, it's time for your private personal challenge.
22:26The first chef to scream as loud as they can
22:28gets a bonus point.
22:31Good job, Ara.
22:32That means Ara has one point,
22:34Adrienne has no points,
22:35and Courtney has 100 points.
22:36First chef to drop their booty to the ground
22:39gets a bonus point.
22:41Okay.
22:43All right, Adrienne, you have 1,000 points now.
22:46Ara has one point,
22:47Courtney has 100 points.
22:49One point for a scream like that?
22:51That's awful.
22:51Adrienne is making a Mexican style of barbecue.
22:54I'm down with all that black and brown downtown.
22:57Let's go.
22:58That sounds delicious.
22:59This one's going to be way more funner to eat.
23:02Yeah.
23:05Adrienne, want to do me a huge favor?
23:07What's up?
23:07Can you hold the base of that?
23:08Or you, either or.
23:10Oh, they're working together.
23:11They are helping.
23:12Chefs, you have 10 minutes left.
23:14Ara, are you Armenian?
23:22I am.
23:23I'm Armenian, definitely.
23:24You got any black friends?
23:26Don't fuck this up, baby.
23:27You know, my mom is Egyptian-Armenian,
23:30and Egypt is in Africa,
23:31so I'm African-American.
23:32Yes, you are!
23:35I know a brother when I see one.
23:40Part of the challenge is
23:41they got to hold a red cup the whole time.
23:42The other part of the challenge is
23:43they have to let us scream bullshit at them.
23:46Yep, you got to heckle them.
23:46Yeah, that's the...
23:47You got to bother them.
23:50Listen, mix it up.
23:51Mix it, mix it, mix it, mix it, mix it, mix it.
23:52I love that.
23:53That's a deviled egg smelling.
23:54Yes, I love that.
23:55Come on, baby.
23:56Chefs, you have five minutes left.
24:04Three minutes!
24:06Maybe.
24:08Lunelle, you already have a job.
24:10I'm going to come to your Vegas residency
24:11and get up on stage.
24:12Jimmy Kimmel's Comedy Club
24:14every Sunday and Monday night.
24:1510 p.m. Shameless plug.
24:17I didn't think they had to plate
24:19in red Solo Cups,
24:20but Ara is serving his ramen
24:22in red Solo Cups.
24:24That's because he knows what to do.
24:26That's a way to heighten the challenge a little
24:28and go like,
24:28oh, you're going to give me a Solo Cup?
24:29Well, I'm going to make
24:30put that soup on a plate
24:32was a real challenge.
24:33Yeah.
24:34I would play a round of beef pong.
24:36Oh, look at that shrimp.
24:38Oh, that looks good.
24:39I'm in heaven.
24:40I don't need your challenge,
24:41whatever the fuck it is.
24:42You know, some girls are getting
24:43their eggs frozen,
24:44but I'm getting my eggs shrimped.
24:45All right, chefs,
24:49you have one minute left.
24:5160, 59.
24:5348, 59.
24:5469.
24:5569.
24:5569.
24:5569.
24:5569.
24:56What am I going to do about it?
24:5765.
24:5865.
24:59The wheels have fully fallen off the wagon.
25:01I don't know what's happening
25:01in this episode anymore.
25:02We introduced alcohol,
25:04one-handed challenges,
25:05and Lunelle to the...
25:06I love it.
25:07I'm feeling both scared and horny.
25:08Those are several wild cards.
25:10I'll take credit for the horny.
25:13All right, let's count them in from 10.
25:15Okay.
25:15Chef, you have 10.
25:179, 8, 7, 6, 5, 4, 3, 2, 1.
25:26Put your hands down
25:28or Lunelle's going to kick your ass.
25:33I just spilled it all over me.
25:34Lunelle, are you ready to see
25:35which gastronauts can hang?
25:36Let's go.
25:37All right, let's go.
25:38Can you wait?
25:39Oh, I got to get that shrimp in my mouth.
25:42Chefs, your challenge was to create
25:43a barbecue-worthy dish for Lunelle
25:45using only one hand.
25:47Let's see how you did.
25:48Ara, you're up first.
25:50So what you have here
25:51is a cheeseburger ramen.
25:54So underneath, you've got the cheesy ramen,
25:56some ground beef,
25:57kind of like an animal style
25:59with mustard and caramelized onions
26:02and pickles, all done, one-handed.
26:04I used to make this in jail.
26:06So this is a brothless ramen.
26:08So it's a brothless ramen.
26:10It's more, it kind of is like
26:11a mac and cheesy down there.
26:13Ooh, my leg is twitching.
26:15This fucking rolls.
26:19I'm going home making this shit.
26:20I have one wish,
26:23and it's that it had more pickle.
26:25Same.
26:25Just because I love the freshness
26:27and the zip of the pickle.
26:29I have one wish.
26:30It's that we would find a cure for cancer.
26:32Oh, wow.
26:32But this is really spectacular.
26:33I think, as you can tell,
26:35none of us are really talking.
26:37We're mostly just letting everyone see it.
26:38It's a good sign.
26:39That is something special.
26:40That was really, that was really yummy.
26:42This is so much better
26:43than invisible bullshit, Lisa.
26:46Lunette, will you lay in the trap with me?
26:48Yeah.
26:49I have dreams like this all the time.
26:52Oh, my God.
26:55Clean up in the aisle.
26:57Gabrus.
26:57I'm in the...
26:58Loved it.
27:00Jordan and I both just went like this.
27:01Oh, boy, yo, yo, yo, yo, yo.
27:02I'm going to fall off my chair.
27:04I'm gayer than I was before.
27:06All right.
27:07Okay, well, how can you say anything else
27:09other than that?
27:10Ara, thank you so much.
27:10This was absolutely delicious.
27:12Okay, I'm going to stop eating it right now.
27:14Courtney, what'd you make for us?
27:15So I prepared for you guys
27:17barbecue shrimp deviled eggs.
27:19I'm a Kansas City girl.
27:21We do deviled eggs at our backyard barbecue.
27:23It is mayo, a little mustard,
27:25some sweet relish.
27:27I added a little bit of the homemade barbecue sauce
27:28that I made, and that's it, the egg yolks.
27:31So, Courtney, I'm a Christian.
27:33Can I eat this?
27:34Yes, go ahead.
27:35You can do whatever you want.
27:37I see everyone else is doing bites
27:39or cutting it in half.
27:40I got to cut it.
27:40Why, you shoved it in your mouth?
27:41No.
27:42I was trying to be demure for the show.
27:44That is fucking awesome.
27:49The texture of the shrimp really parallels well
27:52with, like, the mushiness of a deviled egg.
27:54It really gives it a little bit of a snap in there,
27:56and the barbecue sauce,
27:58the sweet on top of, like,
27:59the kind of umami of the yolk is awesome.
28:02No, and it's giving ooh daddy to me.
28:06Yeah, my criticism is,
28:07why didn't you make more?
28:08Yeah, eight would have been fine.
28:09Five.
28:12Now I'm really hard.
28:14Wipe your dick on this motherfucker.
28:19Well, we have to get a different lens.
28:20Can you get one of those super lenses?
28:21There's no one.
28:22We need a telephoto lens
28:25if you want my dick to show up on camera.
28:26We need to move on to the next chef.
28:29Adrian, what did you make for us?
28:31So here we are.
28:32It's something that I grew up eating.
28:33This is a backyard carne asada flatter.
28:36So you have some flank steak
28:38that's been quickly marinated, grilled.
28:39So you have a pico de gallo,
28:41and you have a rendition of esquites,
28:44which is a little bit of roasted corn
28:46with some salty cheese.
28:47I'm really excited.
28:48Just pico de gallo is much bigger
28:50than I'm used to seeing.
28:52Is there any kind of strategy behind that?
28:54The strategy was just being locked down
28:58with one hand.
28:59And I had to try to just do pico de gallo
29:01with less cuts in general.
29:02Got it.
29:02The meat is good.
29:03Ooh, okay.
29:04You see?
29:05And you're a meat expert from what I've heard.
29:06That was stellar.
29:11Yum.
29:11Steaks cooked perfectly the way I like it.
29:13Very, very red.
29:15Lunell, I want to know,
29:17what do you think of this challenge?
29:18How do you feel they did?
29:19What did you think of the dishes?
29:20I think that they all did a fucking great job.
29:26This is way more,
29:27I'm way more impressed than I thought I would be.
29:30I'm not going to be able to join y'all
29:32back in the other room
29:32until I finish all my meat.
29:34All right, okay.
29:35Well, you know what?
29:36Why don't you get back to the kitchen?
29:38We'll go back.
29:39We'll all give Lunell a minute.
29:40Do not leave me out here with Lunell
29:41and the camera's off.
29:42Lisa, come on.
29:43Lisa, we got to go.
29:44Lisa, they need a minute.
29:45Well, Lunell,
29:47you seem the happiest I've seen you
29:49since you've been here.
29:50I loved my challenge.
29:51I think everybody did.
29:53I was a fan of your challenge.
29:55I'm sorry that your challenge was so good.
29:59Now, I do want to know,
30:00do we feel like there's a clear frontrunner so far?
30:02For me, Ara has brought two dishes
30:04to two different challenges
30:05that I really like.
30:06I don't want to say
30:07I might need to eat everything again.
30:11I mean, we got to run it back,
30:12all the challenges.
30:13All right, Gabrus,
30:14are you ready to present your challenge?
30:15Oh, I can't fucking wait, Jordan.
30:18All right.
30:19This challenge comes from John Gabrus.
30:21I don't know about you, chefs,
30:23but I always get jealous watching dogs eat.
30:26Their food looks bizarrely delicious to me,
30:28so I'm challenging you to make me
30:31gourmet human dog food
30:32that looks like the real deal.
30:34Wet food, kibble, treats,
30:37you're the dog now, man.
30:39This is doggone good.
30:41I ain't eating that no ball.
30:43That's right, Gastronauts.
30:44Your challenge is to make dog food for humans
30:46because that's something
30:47Gabrus wants for some reason.
30:48You will be judged on taste, presentation,
30:50and whether or not you can tell me
30:52who let the dogs out.
30:53You have 30 minutes, starting now!
31:01Um, no!
31:05I'm disgusting.
31:07Yeah, you're a little freak.
31:07This is you.
31:08Hey, chefs, I want to see a challenge
31:10where I like to be a dog
31:11because dogs can lick their own buttholes
31:12and you can see a dog's butthole
31:13and they get to have sex with each other
31:14on the driveway
31:15and sometimes they throw up
31:15and eat their own throw up.
31:16What I wouldn't give
31:18to be able to lick my own butthole.
31:21Snip that, we're putting it in the trailer.
31:25Out of context completely.
31:26My career is going right in the shitter.
31:31I know dogs can't eat too much,
31:33a lot of certain vegetables
31:34and things as such,
31:36so I'm going to keep it simple,
31:37nicely cooked veggies,
31:39lots of peanut butter,
31:40and I think the peanut butter
31:42is the one that's going to bring it home.
31:43The thing for me was,
31:45as someone who does, like, meal prep
31:47or tries to be healthy,
31:48when you, like, make these meals,
31:49they start to look like healthy slop.
31:51You know, if you put, like, veggies,
31:53rice and salad
31:54and some meat in a bowl,
31:55and then all of a sudden
31:56I thought to myself,
31:57if I had a big fucking bag
31:58of something that I could just, like,
32:00pour out and eat every day.
32:01I'm going to be as fun
32:02as my challenge was.
32:04All right, let's see
32:05what the chefs are cooking up.
32:06I see Courtney peeling a potato.
32:08That's a good idea.
32:09A sweet potato.
32:10A sweet potato.
32:10Oh, yeah.
32:11What is that?
32:12What does Ara have?
32:14Ara, what are you making over there?
32:15Is that a brajol?
32:16This?
32:17No, it's a pork tenderloin.
32:19I do want to know,
32:20who has dogs?
32:21Who has pets?
32:21My daughter has two dogs,
32:23Dolce and Gabbana.
32:26Shout out to Dolce and Gabbana.
32:27Dolce is a multi-poo.
32:29And Gabbana is a little Frenchie.
32:32I had a dog.
32:33He passed away this last year.
32:35Oh, that's R.I.P.
32:36to Arthur Gabrus, a real one.
32:38Arthur.
32:38Sorry, Arthur.
32:40Yeah, this is a tribute to him.
32:42I hope I'm glad you guys
32:43made fun of his voice.
32:43Oh, okay, okay.
32:44I'll do an R.I.P. to him
32:45at the end of the episode.
32:46Oh, hell yeah.
32:47In memorial.
32:47In memorial of Arthur.
32:49I have an elderly chihuahua mix.
32:53Oh, mix for what?
32:54I don't know.
32:55I have no clue.
32:55Those are in small rescue.
32:57Indestructible.
32:58She's probably this big.
32:59They found her outside,
33:00very pregnant,
33:01on a fairground in Bakersfield.
33:03Sounds like the beginning
33:04of a country song.
33:04Well, a lot of bitches end up.
33:06Absolutely.
33:06Pregnant on a fairground
33:08in Bakersfield.
33:09Absolutely.
33:09You know what?
33:10And I'm going to go check in
33:11with the chefs
33:11and make sure none of that
33:12happens to them.
33:13Okay, I'll be right back.
33:14Okay, okay.
33:16Hello, chefs.
33:17Hey, we missed you.
33:19Oh, that's very sweet.
33:20I missed y'all, too.
33:21It's eerily quiet in here.
33:23No, we're all grinding.
33:24Can we just start screaming?
33:26Yeah, start screaming.
33:27Make some noise.
33:27Come on.
33:27We're not here for a long time.
33:29We're here for a good time.
33:30I've heard that before.
33:31Okay, what's the spice blend?
33:32So I'm making an Armenian spice chili,
33:35which is not typical,
33:37but I like a lot of the Armenian spices.
33:39We use savory.
33:40We use a lot of thyme, paprika.
33:42So we decided to make kind of
33:43like a chili out of it
33:43and then kind of ode to my heritage.
33:45I'm very interested in that.
33:47Thank you so much.
33:47Yeah, I'm here for you.
33:49All right, what do we got
33:49going on over here?
33:50I'm going to make
33:51simply cooked veggies.
33:53Okay.
33:54It's peanut butter and broccoli puree.
33:56With peanut butter.
33:57I am making a little bit,
33:58I'm trying to make a little bit of a,
34:00like a peanut butter tuile
34:02or like a cracker.
34:03It doesn't look like this dish
34:03might be a little bit sweet
34:05with the carrots and the peanut butter.
34:06It might be a little sweet,
34:07but you know, dogs love sweet, so.
34:09That's true, but I'm eating this.
34:10Are you concerned
34:11about the level of sweetness?
34:13I think you're going to like
34:14the way you look.
34:14I guarantee it.
34:15You think I'm going to like
34:16the way I look?
34:17What the hell?
34:20I don't understand
34:21and I'm confused.
34:23All right, I'm seeing salmon.
34:25I'm seeing sweet potatoes.
34:26This is feeling
34:26extremely healthy to me.
34:28So this is going to be
34:30a brown rice sweet potato salmon bowl.
34:32Okay, what will make
34:33this taste good?
34:34So it's going to be seasoned
34:36with a little bit
34:36of a salt and pepper,
34:37coconut oil.
34:38Now, I do want to know,
34:39have you ever made dog food before,
34:41even for dogs?
34:41Yes, I have.
34:42Okay.
34:43So this is a dish
34:43that I did used to make my dog.
34:45So this is a literal dish
34:46for a dog?
34:46Yes, but it's going to be seasoned
34:48up for human consumption.
34:50Okay, interested.
34:51I'm feeling a little scared
34:52about the flavors.
34:54So just remember,
34:55I like flavor.
34:57I got you.
34:58Everybody say that back to me.
34:59I love flavors.
35:01Okay, it's fine.
35:02Nobody worry about it.
35:03This sucks.
35:04I wish we were doing
35:05Lunell's challenge again.
35:07Oh no, is it bad in there?
35:08It's just like
35:09everybody's just doing
35:10like a sweet potato
35:11with some meat.
35:12Yum.
35:12Courtney told me
35:17that this is a dish
35:18she actually used
35:19to make for her dog.
35:20If she's based in Los Angeles,
35:22I trust a Los Angeles freak
35:23who cooks for their dog
35:25because their dogs
35:26are their children.
35:26So I'm just adding garlic
35:28and a salad
35:28just to kind of caramelize,
35:30just to kind of bring
35:30a little sweetness out.
35:32A lot of the chefs
35:33are not using seasoning
35:34and I'm like,
35:35you have to remember,
35:36this is a challenge
35:38to make dog food
35:38for humans
35:39not to make literal dog food.
35:41I can have garlic.
35:41Do you want me
35:42to tell them that?
35:43Say something.
35:43Just FYI,
35:46add some fucking seasoning
35:47to this goddamn dog food
35:49because we got to eat
35:50and it's not really
35:51for a dog.
35:52Good.
35:53Thank you, Lunell.
35:53Now, to be fair,
35:54I am going to put on
35:55a dog costume
35:56to go in.
35:56Sure.
35:57Oh, get the camera ready,
35:58Danelle.
35:58I am seeing that
35:59some people are using onions
36:00and onions are poisonous
36:01to dogs,
36:01so I'm happy to see that.
36:02Onions are poisonous
36:03to dogs but not people.
36:06Perfect.
36:06Just tell them
36:07everything I'm saying.
36:08Okay, is there any bacon?
36:09Just keep them filled in.
36:11Ten minutes, chefs.
36:17We got beautiful
36:18dog chili bowls.
36:20I love that cosmic chow.
36:22It's space-themed,
36:23just like the show.
36:24So, Jordan,
36:24what type of dog
36:25is going to be eating this?
36:27Whatever kind of dog
36:27you want to be
36:28for this challenge.
36:29My friend's mom,
36:30when I went to stay
36:31with him at a lake house
36:32once, referred to me
36:33as an outside dog
36:34and I went,
36:34what do you mean by that,
36:35Roxanne?
36:36And she goes,
36:36it's that you're like
36:37cute and all,
36:38but I'd prefer
36:39if you weren't in the house.
36:40To be fair,
36:41you were calling
36:42your friend's mom
36:43Roxanne.
36:44Hey, it's her name.
36:45Hey, Roxanne.
36:46So, I used to mix my dogs
36:50all up like this
36:51and just throw it
36:51in his bowl.
36:52So, I'm going to put
36:54the rice, salmon,
36:55sweet potatoes,
36:56mix it together
36:56and cryo back it
36:59into a little pouch,
37:02like the traditional pouch
37:03that you would see
37:04at one of those dog food
37:05restaurant places.
37:08Look, that's going
37:09in an actual doggy bowl,
37:10one of those ones
37:10that's supposed
37:11to slow down dogs.
37:12What is that?
37:12That looks like wasabi.
37:13I bet you it's probably
37:14guac, right?
37:15It's probably avocado.
37:16You have five minutes, chefs.
37:18Don't forget,
37:19you can make a doggy dessert
37:20if you want.
37:21Oh, it's got time
37:22while you're standing
37:23around fucking around.
37:24All right, chefs,
37:27Lunel is asking
37:28for a dessert.
37:29Keep in mind,
37:29this is not her challenge,
37:31but this is her show.
37:33Don't listen to that hater.
37:37Lunel, can I hold
37:38one of your nails
37:38for support?
37:40Like, you know,
37:41like Ariana Grande
37:42and they did?
37:45Okay, so I am,
37:47what's her name?
37:48Cynthia Erivo.
37:49I'm Cynthia Erivo,
37:50and you're...
37:51Wait, do we do
37:51a remake of Wicked?
37:52Yeah, let's do it.
37:53Both of you sing!
37:55Oh!
37:58Who knows if it's
37:59relevant when
38:00this show comes out,
38:01but I think it feels
38:01really good right now.
38:02Well, there'll be
38:03another Wicked on the way.
38:04Absolutely.
38:06But all that's going
38:07to take to edit
38:07out of this episode,
38:08this is going to come out
38:09probably in four to five years.
38:11This episode's either
38:12going to be 121 minutes long
38:14or three minutes long.
38:15Yeah, we will be releasing
38:17this episode
38:18on Lunel's OnlyFans.
38:19You'll get an Emmy
38:20for this shit.
38:20You know,
38:21Adrienne's dish,
38:22even though it's
38:22in a slow feeder dog bowl,
38:23it does look
38:24really beautiful.
38:25I'm excited to eat
38:26in that little thing.
38:27It looks a little bit fun.
38:28Like me.
38:29I'm going to definitely
38:29be on the table
38:30on all fours.
38:31Yes, real quick,
38:32they have a minute left
38:33and everyone's done.
38:34Whoa.
38:35Yeah, that's why I said
38:36make some dessert.
38:37You guys have one minute left.
38:38Can anyone do dessert
38:39for Lunel in one minute?
38:41One minute?
38:42Are there Oreos here?
38:44Oh, you want to stand around
38:46and fuck around
38:47because you won me
38:48and you did the challenge
38:49all early?
38:50Nah, okay, okay.
38:59I'll take that.
39:00Now we're just chilling
39:01and watching.
39:02I'm excited.
39:02Yeah, I know, right?
39:02I am too.
39:03I got excited.
39:04I wanted to see him.
39:04I'm over here like,
39:05should I make like a little
39:06uncooked sweet potato pie?
39:0810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
39:21Hands up.
39:23Happy New Year.
39:26Oh, man.
39:27All right, Gabrus,
39:28you ready to go?
39:29Eat dog food for humans.
39:30I don't want to stand up
39:31because my lipstick is out.
39:33Ew.
39:34Sorry, I'm done with...
39:35And that's why I ate boy dog.
39:36That's why I fucking
39:38don't like boy dog.
39:40All right, Gastronauts,
39:41your challenge was to make
39:42a dog food dish for Gabrus
39:43that's actually human food.
39:46Adrian, what have you made for us?
39:48So what I have in store
39:49for you today is
39:50we have a platter of ingredients,
39:52mostly vegetables
39:52with a little bit
39:53of roasted chicken,
39:54a little bit of broccoli
39:55and peanut butter puree,
39:57and little shards of tuiles
39:59of peanut butter biscuits.
40:01In the center,
40:01added a quick whipped cream
40:03with a little peanut butter
40:04on there.
40:05That's like a peanut buttery
40:06type of thing.
40:07Explain this bowl to us.
40:08Is it what we think it is?
40:09Absolutely.
40:10For dogs that eat way too fast.
40:12I got to figure out
40:12how to fit cheesy gordita crunches
40:14in this thing.
40:16What's the green puree again?
40:18Broccoli and peanut butter.
40:19That is such an insane combo
40:21and it works so well.
40:22It did.
40:23It really surprised me.
40:24I mean, I think a delicious flavor.
40:26I think all of it is like
40:27really subtle and balanced.
40:29That peanut butter
40:30is not too peanut buttery.
40:31I think that's such
40:31an easy flavor.
40:32Those are little peanut butter biscuits.
40:34Fuck the dog.
40:35I eat this shit myself.
40:37It doesn't look at all
40:38like dog food,
40:39but it looks like
40:41when you watch a TikTok
40:43of someone who treats
40:44their dogs too well.
40:45And they're like,
40:46I'm chopping vegetables
40:47all morning
40:47for my 14 cane corset.
40:49You ain't got no man.
40:50Yeah.
40:51All right.
40:51Well, Adrian,
40:51thank you so much
40:53for your delicious dish.
40:55Ara,
40:56what'd you make for us?
40:58So what you have here
40:59is an Armenian spiced
41:00pork tenderloin chili
41:02put into a dog food can.
41:05Oh!
41:06It looks like dog food.
41:07It's steaming.
41:08It looks the same way
41:09going in
41:10as it's coming out.
41:13I'm really getting
41:14the Armenian flavor profile
41:16that you get
41:17when you go to
41:17an Armenian restaurant,
41:18but it's like chili.
41:19It's exactly what you described.
41:21Yeah.
41:21So you have the thyme in there,
41:22the savory,
41:23paprika, salt, pepper.
41:25Coming from the East Coast,
41:26I was never really
41:27familiar with Armenian food,
41:29but this is stellar.
41:30I like the big chunks
41:32of pork,
41:32which is not something
41:33I'm traditionally used to
41:34in a chili,
41:35but I like it
41:36because it feels juicy.
41:38This is the garlic for me.
41:40Oh, yeah.
41:41Now, my cousin Spencer
41:42used to eat cat food
41:43when his mom was out of town.
41:44Oh, my God.
41:45And I tried it
41:45a couple times with him,
41:46and this is way better than that.
41:47I hope it's one nudge
41:49above the cat food.
41:51I want to be locked
41:52in a cabin
41:52on a cold, snowy night
41:54with this.
41:54Now, that's comfort food.
41:56I want to be locked
41:56in a basement,
41:57and there's a man
41:58who comes down
41:58and every once in a while,
41:59he's like,
42:00I have to spank you now.
42:01And I'm like,
42:01no, no, please no,
42:02but I kind of like it.
42:03All right, well,
42:04on that note,
42:05let's move on.
42:06Aura, that was delicious.
42:08Thank you so much.
42:09You're welcome.
42:09Courtney,
42:10what do you have for us?
42:11So what I thought about,
42:12basically,
42:13this is what I used
42:13to cook for my dogs.
42:14So sweet potatoes,
42:15brown rice, and salmon.
42:17Very healthy for dogs.
42:18Softer,
42:18so that way they can chew it,
42:20don't choke on it.
42:21A lot of times
42:21when you go to,
42:22like little dog food restaurants,
42:24they're served
42:25in cryovac bags.
42:26Did you say
42:27when you go to dog food restaurants?
42:28Yeah, there are dog food restaurants.
42:29What?
42:30They're literally dog restaurants.
42:31There's one out of food court.
42:32I met my wife at one.
42:33She's a border collie.
42:34I've had people
42:35tell me to choke on it,
42:36but I've never had someone
42:36make me something
42:37so I don't choke on it.
42:39This is the closest
42:40approximation
42:41to actual dog food
42:42of the three,
42:43and I don't mean that
42:44as derogatory.
42:45Right, right.
42:47I'm telling you,
42:48I have a view of this
42:49that no one else
42:49should ever have.
42:50It's kind of like
42:51when you see a baby
42:52eating baby food
42:52and you're kind of like,
42:53you want to try it
42:54because they make it look so good.
42:55That's kind of what this is.
42:56I feel like this is
42:57the dream coming to fruition.
42:58Yes, this is exactly
42:59what I envisioned
43:00when I,
43:00like,
43:01imagine you just had
43:02like eight bags of that
43:03in your fridge
43:03and then you're like,
43:04oh, it's time for a meal.
43:05You hit it in the microwave,
43:06cut it open,
43:07squeegee it out,
43:08eat it while you drive.
43:09It could never be
43:10as good as this though.
43:11No, I can't cook
43:12like Courtney can.
43:13Absolutely.
43:13Lunelle, what do you think?
43:14I don't like it.
43:15Okay, what don't you like
43:16about it?
43:18I don't like fish
43:19and sweet potato together
43:21and I'm not a dog,
43:24so no shade
43:25because I was pulling
43:26for you, bitch,
43:26but I'm the Simon Kyle
43:28of this shit.
43:29I don't like it.
43:29I think this is really tasty.
43:31It's really healthy.
43:32I think for me,
43:32it could have been
43:33a little more seasoned
43:34and I think some of the rice
43:35could have been
43:35a little more tender,
43:36but overall,
43:37I think it's really tasty
43:38and I think it is so much
43:40like fancy dog food.
43:41I think you got a 10
43:42out of 10 for the challenge.
43:43Your dog is lucky
43:44that that's what you made.
43:45All right,
43:46well, this has certainly
43:47been a rough challenge.
43:49Ooh!
43:51Thank you so much, chefs.
43:52This has been
43:53absolutely wonderful.
43:54Super fun.
43:54Thank you for having us.
43:55Yeah, yeah, yeah.
43:56You guys rock, though.
43:56So good.
43:57Yeah.
43:58Gastronauts,
43:58you were all incredible,
44:00but only one of you
44:01was truly interstellar
44:02and will win an actual,
44:04literal, real-life piece
44:05of the moon.
44:06Our judges will not conspire
44:07to determine a winner
44:08and once you've decided,
44:10please come and whisper
44:10it in my ear.
44:11All of our breaths
44:12are crazy.
44:13Ooh!
44:15Thank you so much,
44:19Lisa.
44:20All right,
44:21can I get a drum roll,
44:22please?
44:24The winner is...
44:29Aura!
44:31Aura, congratulations.
44:37How do you feel?
44:38I feel so good.
44:39This is the moon.
44:40I've always wanted
44:40to go to the moon.
44:41I love that.
44:43This is so wonderful.
44:44And before we go,
44:46I just have to say,
44:47judges,
44:48did you know
44:49you've been being judged
44:49this entire time?
44:51What?
44:52Judges,
44:52the chefs have been
44:53fired together
44:54to determine
44:54the winner
44:55of the best challenge.
44:57Oh.
44:58Whoever wins
44:59will get this actual,
45:00literal, real-life
45:00piece of the sun.
45:04It's me.
45:05It's me.
45:06Look, look.
45:07We know we know.
45:08Don't rub it in.
45:09It's Lunel.
45:09It's Lunel.
45:11Lunel, Lunel.
45:14There you go, Lunel.
45:15Give me that drop, please.
45:16You get to take that home, Lunel.
45:17Oh, I didn't know
45:18it was for most challenging.
45:19Sorry, it was the best challenge
45:21and Lunel won.
45:22Congrats again
45:22to our champion
45:23and I just want to give
45:23a star-studded salute
45:25to every single person
45:26involved today.
45:27And remember,
45:28home gastronauts,
45:29whether you're challenging
45:29space and time
45:30with your recipes
45:31or simply microwaving
45:32a can of soup,
45:33boldly cook
45:34what no one
45:34has ever cooked before.
45:35Goodbye.
45:36Good night.
45:37Goodbye.
45:39Goodbye.
45:40Goodbye.
45:41Goodbye.
45:42Goodbye.
45:43Goodbye.
45:44Goodbye.
45:45Goodbye.
45:46Goodbye.
45:47Goodbye.
45:48Goodbye.
45:49Goodbye.
45:50Goodbye.
45:51Goodbye.
45:52Goodbye.
45:53Goodbye.
45:54Goodbye.
45:55Goodbye.
45:56Goodbye.
45:57Goodbye.
45:58Goodbye.
45:59Goodbye.
46:00Goodbye.
46:01Goodbye.
46:02Goodbye.
46:03Goodbye.
46:04Goodbye.
46:05Goodbye.
46:06Goodbye.
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