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00:00Digest Gluten.
00:01We, the asteroids, them, the gastronauts.
00:11I'm your host, Jordan Myrick,
00:13and joining us in Mission Control tonight are Siobhan Thompson.
00:16I hope these meals are like the Flat Earth Theory.
00:19Unbelievable.
00:20Ali Beardsley.
00:21I hope these meals are like the Flat Earth Theory,
00:23all my uncle wants to talk about.
00:25And Emily Axford.
00:27I hope these meals are like the Flat Earth Theory,
00:29worth cutting off your family for.
00:31Mission Control, are you ready to meet your gastronauts?
00:33Yes, absolutely.
00:35Please welcome Tiana G, chef and owner of Soul Fill Pop-Up.
00:38She's worked at Bon Appetit, Red Rooster, and Kitchens Across L.A.
00:41But this is her first time cooking in space.
00:43Maya Dominguez, chef de cuisine at Picnic.
00:46She thrives on turning overlooked ingredients
00:48into something extraordinary, and we thrive on eating them.
00:51And Christina Tsenos, chef and owner of Sweet Greek.
00:55She learned how to cook alongside her yaya
00:57and is ready to bring her big fat Greek cuisine
01:00to our competition.
01:01Gastronauts, your challenges tonight
01:03will take you on a journey through the gluten-free galaxy.
01:06But if you succeed, you'll walk away with an actual, literal,
01:09real-life piece of the moon.
01:13What?
01:14Gastronauts, this challenge comes to you from Siobhan.
01:17Chefs, we already have toad in the hole,
01:20ants on a log, and pigs in a blanket.
01:22So today, I'm challenging you to create the newest take
01:25on the food phenomenon I call
01:27animal preposition article object.
01:31Gastronauts, you will be judged on taste, creativity,
01:33and childlike wonder.
01:34Your 30 minutes starts now!
01:43Okay, this is a gluten-free episode.
01:45We've never done a full dietary restriction episode before.
01:48God, it's an honor to be your friend.
01:50It truly is.
01:51I timed down last season,
01:52because I don't want to be the one person that's like...
01:54I know, imagine all the stuff that I saw cooked last season,
01:58imagining being like, well, I can't eat that.
02:00Like, it's just great to have it all taken care of.
02:03I was inspired by bugs, critters, little things.
02:07So, yeah.
02:10I'm gonna make my little bugs right now.
02:12So I'm gonna take some crab meat
02:14and make like a crab cake, essentially.
02:17Dip it in some scallion batter and fry that up.
02:20The chef's got a lot of interesting stuff going on right now.
02:23There's a lot of plastic bags.
02:24Yeah, I asked them to also waste as much plastic as possible in mine.
02:28I didn't get to say it in the intro.
02:29Now, Siobhan, I do want to point out that this challenge,
02:33you simply DM'd me and said,
02:35this is a challenge for your show.
02:38No way.
02:40Not asking to come on the show.
02:41Absolutely, out of nowhere.
02:42You're just saying, I think you should do this.
02:46Do they have to name them as well, so we'll be, like, judging on the name?
02:54Oh, everyone has to have a fun name.
02:56Yeah, they're like, it's a penguin and a...
02:59It's a cat on a hot tin roof.
03:00Cat in a hat.
03:01Oh, that could be on, like, one of those little teppanyaki.
03:04Yeah.
03:05Cat on a hot tin roof.
03:06I don't know how to cook.
03:07I think I will.
03:08Yeah.
03:09I think I will.
03:10Yeah.
03:11Yeah.
03:12Oh, actually, I don't know how to cook.
03:13Okay, great, great.
03:14Then be back in the seat.
03:15You technically can't go to the kitchen, because you have to stay here,
03:17but I can go to the kitchen.
03:18Oh.
03:19So I'm going to run in there, I'm going to check everything out,
03:20and then I'll bring information back.
03:21Okay, yeah, because I want to know what is in this food processor.
03:23Oh, yeah, what's being blended.
03:24You want to know what's in the processor?
03:25Okay, I'll be right back.
03:26Everyone, be cool.
03:27Okay.
03:28Hello, chefs.
03:29Hello.
03:30Hello.
03:31Hello.
03:32I want to know, what do we have going on over here?
03:34Well, I'm making cock in a sock.
03:36I love that.
03:37It's a chicken omelet.
03:39Now, do you make gluten-free food a lot?
03:41I do.
03:42A lot of my clients are gluten-free.
03:43Okay.
03:44So, I mean, we live in L.A.
03:45It's the way of the land here.
03:46And did you grow up with dietary restrictions in your house?
03:49No.
03:50We're Greeks, so, you know, growing up, we pretty much ate everything
03:53and enjoyed everything.
03:54Yeah.
03:55All right, well, I'm excited to have this, and I love feta cheese.
03:57I'm seeing multiple cheeses.
03:58Oh, yeah.
03:59Okay, what do we got going on over here?
04:00My take on this is to do something kind of like a corn dog.
04:05Ooh, okay.
04:06So, I'm thinking, like, crabs in a quilt.
04:08Okay, I love that.
04:09Did you grow up eating crab?
04:11I love crab, yes.
04:12Okay, so this is always good.
04:13I was a big seafood kid, for sure.
04:15Me too.
04:16Okay.
04:17What else is going into this batter?
04:18So, I'm going to do, like, a little bit of some, like, Asian flavor.
04:21I'm mixed with Filipino and black, so I like to, like, always tie that into all the things that I cook.
04:27So, we got a little bit of, like, fish sauce in here, some gluten-free soy sauce.
04:30We have some herbs.
04:31We have a lot of flavor.
04:33Kewpie mayo, all the things.
04:34All right, well, I've really been bothering you for quite some time.
04:36Yeah, go away.
04:37Okay, all right.
04:38Oh, okay.
04:39All right.
04:40All right, what do we got going on over here?
04:42So, right now, I'm about to whip up some eggs with some sugar.
04:46What are these?
04:47So, that is puffed wild rice, and it's going to be my maggots.
04:50Okay, so they're not actually maggots.
04:52They're not.
04:53They look a lot like the real deal.
04:55I make these all the time, and I always get grossed out by it, and they're definitely not maggots.
05:02I do want to address something.
05:03Yes.
05:04We both have our septums pierced.
05:05Oh, I just noticed.
05:06We sure do.
05:07Yeah.
05:08All right.
05:09Well, that's really all we needed to connect on.
05:10Lovely.
05:11Perfect.
05:12I'll see you around.
05:13Okay, I'll see you around, too.
05:14That's another way of get away from me.
05:15Oh, okay, I'll leave.
05:16All right, bye.
05:17It's not bugs.
05:18It's not bugs.
05:19It's not bugs.
05:20It's not bugs.
05:21But it's supposed to look like bugs.
05:23Oh.
05:24What that is is puffed wild rice.
05:26Oh, amazing.
05:27But it's supposed to look like maggot.
05:29Wow.
05:30That's so great.
05:31The name of my dish is cock in a sock.
05:34When I go to Greece, they eat a lot of rooster there.
05:38And so, when they translate that to the English menus, it comes across as cock.
05:43So, I like to say that when I go to Greece, I eat a lot of cock.
05:46And that's the inspiration for this dish, which is a chicken omelet with spinach and feta.
05:50I'm just imagining her going into some kind of office and people being like,
05:53how was your trip?
05:54She's like, I ate a lot of cock in Greece.
05:56God, get it?
05:57And no, no, we don't.
05:58You're fired?
05:59Is it crazy to say that I have to go to the bathroom?
06:06No one's ever said it, and you know what I'll say?
06:10If someone wants to say it, it would be you.
06:12I'll be back.
06:13You're going to go to the bathroom?
06:14I'm going to go to the kitchen.
06:15No, Ali, don't go to the kitchen.
06:17If you're going to go to the bathroom, go to the bathroom.
06:19But please don't go to the kitchen.
06:20I won't.
06:21Tiana is making gluten-free corn dogs.
06:23Oh, my gosh.
06:24Yeah.
06:25I've tried crab, like, once in my life.
06:27Why just one?
06:28It's not, there's no gluten in it.
06:29I just don't think it comes up that much in my life.
06:32Oh.
06:33I'm lost.
06:34What?
06:35Ali, hey.
06:36Jesus Christ.
06:37This place is huge.
06:38Yeah, it's gigantic.
06:39And that's your seat right there.
06:40It's a whole...
06:41I ran into your assistant and she said your macrobiotic bento box is ready.
06:44She says I can only eat it from her hands, so...
06:53I want to know, did people eat ants on a log, pigs in a blanket?
06:58Like, were any of these things your type of thing growing up?
07:00I grew up in a super-strict, no-sugar household.
07:03Oh, no way.
07:04So ants on a log were dessert.
07:06Uh-huh.
07:07Ants on a log is like, happy birthday.
07:10Happy birthday.
07:11Oh, no.
07:12It wasn't that bad.
07:14It wasn't that bad.
07:15But, yeah.
07:16Chef, you have 10 minutes left.
07:18I'm on the about to assemble stage.
07:23So, just mixing up all these different creams that I have.
07:27Yeah, so I think I'm on track.
07:29I was so curious if it would be more time than you say on the show.
07:33You're echoing a sentiment that a lot of fans I've seen said,
07:36why don't we give them more time?
07:38Yeah, interesting.
07:39It's a cooking show.
07:40That's just reminding me of, like, a quick fire, though.
07:42I'm always just like, give them more time.
07:44That was impossible.
07:45Chef, you have five minutes left.
07:47Oh.
07:52Whoa, omelette's already done.
07:54They got five minutes left and omelette's already done.
07:57Do you think if they're done this early,
07:59do you think maybe they didn't challenge themselves enough?
08:01We were talking before the thing started,
08:03and they were like, oh, it's so cool that we're all women chefs.
08:05Uh-huh.
08:06There's an overachieving that comes with being, like,
08:08in a male-dominated space that I think we're just watching happen.
08:11Yeah.
08:12And we're just like, oh, you killed it?
08:13You planned correctly and you executed correctly?
08:15Awesome.
08:16We're just watching three women be left alone.
08:18Yes.
08:19And thrive.
08:23Chefs, you have one minute left.
08:26I don't know what I'm going to do, but I need to make some kind of design.
08:29They're so bored they're doing origami.
08:33Oh, cool.
08:34I feel unworthy to put this to my mouth.
08:37I made way too many maggots.
08:39That's okay.
08:40Less is more.
08:41All right.
08:42I'm going to count them down from 10 if y'all want to join me.
08:44Hell yeah.
08:4510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:54Gastronauts.
08:55Okay, Chefs, knives down.
08:56Gastronauts.
08:57Everything down.
08:58Put it down.
08:59We did it.
09:01Good job.
09:02All right.
09:03That was fun.
09:05Yvonne.
09:06Yes.
09:07Are you ready to go try your animals and places?
09:08I am so ready for it.
09:09This is so cool.
09:10Everyone follow me this way.
09:11Oh, okay.
09:12Get ready.
09:13Because we have to take a freight elevator.
09:14We're calling this Ali's route?
09:16Yeah.
09:18Gastronauts, your challenge was to create a dish that has an animal, article, preposition,
09:23and object for Siobhan.
09:25Let's see what you made.
09:26Tiana, you're up first.
09:27So I have crab in a quilt.
09:30I made like a little bit of like a crab cake filling with a bunch of like kewpie mayo
09:36and herbs and tamari.
09:38And then for the dipping sauce, I did a black garlic ranch, essentially.
09:41I just ate it off the stick and everyone else is eating it with a fork and knife.
09:45That's how you're supposed to eat it.
09:46Yeah, but look at how I'm using the fork.
09:47Okay.
09:48That does make me feel better.
09:49I'm on camera eating and I forgot how.
09:50That does make me feel better.
09:51Sure.
09:52If you want, you can like dip it in the ranch and then take some herb beads.
09:55I see.
09:56I see.
09:57Can I?
09:58Gorm dogs normally have gluten in them.
09:59What's the substitute in this?
10:00Gluten-free AP flour.
10:01Oh, great.
10:02That's a perfect one for water.
10:03Rice flour and corn starch.
10:05Siobhan, I want to know, do you feel like this accomplishes your challenge?
10:09Here's the thing.
10:10She sold it really well.
10:11Yeah.
10:12And that's all I'm asking for.
10:13Perfect.
10:14This was so delicious.
10:15Tiana, thank you so much.
10:16Awesome.
10:17Wow.
10:18Maya, what do you have for us?
10:20What I have for you here is bugs on a rug.
10:23Those are little maggots on a rug.
10:26And the rug is a little dusting of matcha powder.
10:30And it's a matcha tiramisu.
10:32The maggots are puffed wild rice.
10:35Hopefully, it gives you a little texture, a little crunchiness with the creaminess.
10:39This is so good.
10:40That puffed rice on top has such a crispy, toasty, almost burnt flavor, but like in a good way.
10:47Yeah.
10:48So delicious.
10:49Is there something coconut-y in there?
10:50I don't know if the cookies...
10:51Oh.
10:52Oh, yeah, maybe.
10:53They might have.
10:54They were these little Mexican wedding cookies that are great.
10:56Cool.
10:57This is my first time making a tiramisu that didn't sit in the fridge, because usually
11:02you'd let it sit to get it all.
11:03Oh, my God.
11:04I'll say the only real difference is that the cookies are crunchy, and I think, honestly,
11:07it's a welcome addition.
11:08I think it's fun.
11:09Yeah.
11:10Totally.
11:11100%.
11:12Well, Maya, thank you so much.
11:13This was absolutely delicious.
11:15Judges, today I made for you cock in a sock.
11:20All right.
11:21Let's get into it.
11:22Cock in a sock.
11:23It's a...
11:24So, basically, it's a chicken omelet with spinach feta, red bell peppers, and some chives
11:30on top, and a little melty Gruyere inside.
11:32This is so good.
11:33This is so good.
11:34I would say that, like, as someone who ate Ansonilog as a kid, like, I actually wouldn't
11:39serve young Emily cock in a sock.
11:41Why not?
11:42Why not?
11:43Because of the name.
11:44Oh, which part of it?
11:45Interesting.
11:46I do want to know.
11:47Do you think that these dishes, is there any downside to the fact that they're so complicated
11:52compared to what your challenge was?
11:53No.
11:54I don't care.
11:55They're delicious.
11:56Can you imagine if one of them was just Ansonilog?
11:58Yeah.
11:59It was just a carrot.
12:00For 30 minutes.
12:01Ansonilog.
12:02Didn't have.
12:03Well, this was so wonderful.
12:04Thank you so much, Christine.
12:06Thank you so much.
12:07Chefs, this was absolutely wonderful.
12:09Thank you so much.
12:10Please go back to the kitchen and make us more food.
12:14No, I'm serious.
12:15Go back to the kitchen.
12:16Sorry.
12:17I love when we all laugh together, but...
12:20No, but you guys are.
12:21You got to do it.
12:22All right.
12:23I thought that was really successful.
12:24That was so good.
12:25Every single one of them were great.
12:26Crazy good.
12:27And I knew that we were coming on this show to eat and hang, but I felt true joy at that
12:33table.
12:34It felt like we were in a diner eating really insanely good food and it was all gluten-free,
12:38which made my mind glitch.
12:40People have gotten so good at cooking gluten-free now, but it feels like a lot of kitchens are
12:44behind on that because they just simply don't want to learn.
12:47Yeah.
12:48Okay.
12:49Allie.
12:50Yes.
12:51Are you ready to present your challenge?
12:52I'm ready.
12:53Gastronauts, we have your next challenge, and it comes from Allie Beardsley.
12:54Hey chefs, I eat sushi so often that I've had everything that they have to offer at
12:59my local sushi joint.
13:00So I'm challenging you to make the most unique sushi-inspired dish.
13:05But there's a catch.
13:07I will be joining you in the kitchen, and you will have to instruct me on how to execute
13:12a portion of the dish.
13:13I'm constantly trying to impress my chef father.
13:16This is Can't Make Sushi Without You and I.
13:20Since the chefs are going to offload part of their work to Allie, I'm going to do
13:24the same.
13:25My favorite culinary personality, Carla Hall, is here to kick off this next challenge by
13:29reading something I wrote for her.
13:31No way.
13:32Chef, you have 30 minutes to make Allie's wacky and wild, totally unique, gluten-free,
13:40sushi restaurant-inspired dinner.
13:43Just be prepared for Allie to pop in and take over at any point.
13:48Your time starts now.
13:57Allie, you are operating four of them, and you will be with each one of them for one-third
14:01of their time.
14:02Oh, wow.
14:03So Allie, get over there.
14:04Go!
14:05Go!
14:06Yes!
14:07Good luck, Allie!
14:08It's going to take me 20 minutes to get there.
14:09Allie, wrong way!
14:10Yeah!
14:13Hi, chefs.
14:14Hello.
14:15How's it going?
14:16I'm watching right now, and just from body language, Beardsley entered so apologetically.
14:22If anyone has a little side thing that you want me to do now, let me know.
14:27Do you know how to use a knife, really?
14:28Yes!
14:29It's like this, right?
14:31This does kind of feel like when you cook with a kid, and you're like, here, chop this,
14:36but you give them a fake knife and fake food.
14:38How do you feel about sriracha mayo?
14:40Love, love sriracha mayo.
14:41All right, do you want to make it for me?
14:42Yes, I do.
14:43I trust you.
14:45And we're going to just do whatever we do.
14:46Make it and then put it in here?
14:47Oh.
14:48Just right in here.
14:49Squeeze it in there, and then you're going to shake it up, and you tell me.
14:51Allie, just remember, you can really get in there, kind of mix stuff up, do whatever,
14:55have fun, and remember to really utilize Allie.
14:58Okay.
15:02Oh, are we sponsored?
15:04Allie is just looking around the pantry?
15:07This is absolute, like, bring your nephew to work day energy.
15:10Yes, absolutely.
15:11Allie.
15:12Allie, you're supposed to be cooking.
15:13Do you want to stir some rice?
15:14Yes.
15:15All right.
15:16I would love to.
15:17I told them that Allie was supposed to spend one-third of the time with each one of them,
15:20and that's already not happening.
15:22I feel like I won, like, a raffle or something.
15:27I don't feel necessarily that confident, but I also don't feel like I'm drowning.
15:32Okay, no, no, no.
15:33Stop right there.
15:34You're not putting any unconfidence in my food.
15:36That's a vibration.
15:37I have total confidence in your food, and then I have a wavering confidence about why
15:41I'm in here in Chelsea food.
15:43Allie does have such an unbelievable natural charm that they really can't get away with
15:48doing anything.
15:49I think they have, like, fuck-boy sous-chef energy.
15:52Yes.
15:53Yes, but they don't have, like—
15:54And the track jacket's really bringing it out.
15:56Yes, 100%.
15:57So just a reminder, Allie does have to help you.
16:00Let Allie know now that you need help, Maya.
16:02This is tasting great.
16:03Maya, I know you can hear me.
16:04I can see it in your eyes that you're ignoring me.
16:06I see it in your eyes.
16:08Yeah, if you think of something, grab me a small side quest.
16:11Listen, I'm sorry.
16:12I gotta go in there.
16:13Allie's not cooking at all.
16:14You gotta go in.
16:15I gotta go make sure it's happening.
16:17This is, like, half the challenge.
16:19Okay.
16:20Do you want to microplane some limes in there, too?
16:22Yes.
16:23You asked me to come on this show.
16:25You sent me texts.
16:27Yes, I am.
16:28You are not cooking at all, Allie.
16:29I am cooking.
16:30I was over there.
16:31I keep hearing you say, if you need anything, let me know.
16:33That's not how this works, Maya.
16:34Hi.
16:35Maya.
16:36Hello.
16:37What's going on?
16:38Allie has to help you.
16:40I'm not there yet, but I will need help.
16:43What are you going to use Allie for?
16:44Assembly.
16:45Assembly of what?
16:46Assembly of my sushi thing.
16:49Okay.
16:50If you promise.
16:51Yes.
16:52You have to do it or you're disqualified.
16:53Okay.
16:54I promise.
16:55I promise.
16:56You have to do it.
16:57Everyone has to use it.
16:58You have to go back to Christina at some point.
16:59I will do it.
17:00I have to enforce the challenge or else I'll lose my job.
17:01I understand.
17:02Yeah.
17:03Is everyone feeling adequately guilted?
17:05Use Allie in the challenge.
17:07Christina?
17:08I did.
17:09Allie made my sriracha mayo.
17:10I made it.
17:11I made it.
17:12It wasn't enough.
17:13It wasn't enough.
17:14It wasn't enough.
17:15That was a fool's errand.
17:16What?
17:17And I need a fool's challenge.
17:18Okay.
17:19I'm leaving.
17:20Sort of a sub game of this is watching every chef try to get out of working with Beardsley.
17:25Yes.
17:26Okay.
17:27I'm back.
17:28Great.
17:29I'm sorry.
17:30We support it.
17:31The camera team doesn't get paid if any contestant cheats.
17:34Exactly.
17:35That's the rules of this show.
17:36It's in their contract.
17:38Maya, I'm all yours if you want something.
17:40Okay.
17:41You can even make up a sauce that I make and then you don't use.
17:45You know what?
17:46Can you actually cut me some chilies?
17:48Yes.
17:49Okay.
17:50We're chopping now.
17:51Okay.
17:52You know, I would usually stop, but you just went all the way.
17:54So I'm going to say pretty darn good.
17:57Okay.
17:59I do like the chef's body language is all just like, no one is like fully looking at
18:03them.
18:04They're all just like, oh, hey.
18:05Yeah.
18:06So my boss said that I have to show you around.
18:09Allie just has one glove walking around like there's some kind of super villain from
18:14a movie.
18:15All right, chefs.
18:16You have 15 minutes left.
18:17Oh, wow.
18:18And that's 15 minutes of using Allie Beardsley as your sous chef.
18:22Okay.
18:23Anything?
18:24Do you want to thinly slice some beef for me?
18:26Yes.
18:27I would love to.
18:28Is this a steak?
18:29Or is this a...
18:30Maybe a tuna steak?
18:31A tuna steak?
18:32Okay.
18:33This feels huge.
18:34I think Allie cut.
18:35Oh my God.
18:36The pizzazz.
18:37Do you see it like playing in like a violin bow?
18:39Yes.
18:40But this has to be a major portion of the dish.
18:42Yes.
18:43Hi, Maya.
18:44Hi.
18:45Sorry.
18:46I just messed up my process.
18:47I kind of have to redo it, but...
18:48Oh, okay.
18:49So what I'm seeing is that Maya has messed up and is now having to pivot and redo their dish.
18:55Maya forgot to add cabbage to her roll, which apparently was an integral part.
19:01So they tried to do the roll.
19:02The roll just completely fell apart.
19:03Got it.
19:04That makes sense.
19:05Chefs, you have five minutes left.
19:06Have either of y'all ever worked in a restaurant?
19:16I waited tables for a long time, but I've never done back a house.
19:18Did you ever work in a restaurant?
19:19Yeah.
19:20Which restaurant was it?
19:21Bunch of fancy places.
19:22Okay.
19:23The Publican in Chicago I worked at.
19:25Wow.
19:26So fancy.
19:27I went there with a gift certificate one time.
19:29It's great.
19:30That's how you know it's nice.
19:31It's very good.
19:35Chefs, you have three minutes left.
19:37There they are.
19:41Oh my God.
19:42These look stunning.
19:43Oh, sorry.
19:44Chefs, you have 30 seconds left to use Ally Beardsley.
19:48And if we don't use Ally in the last 30 seconds,
19:50you're going to start the challenge over.
19:59All right, we're going to count them in.
20:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
20:11Happy New Year.
20:13Chefs, knives down.
20:15Firmly, I would ask Ally this question, but Ally's not here.
20:17So are you two ready to go try the dishes that Ally made for Ally and also us?
20:22Absolutely.
20:23Okay.
20:24All right, let's go.
20:25Ally, you're not one of the chefs.
20:26Get over here.
20:27I am now.
20:28I'm actually more comfortable over here.
20:30You're one of the judges.
20:31Come sit down, Ally.
20:32Bye, guys.
20:33Ally did a really good job.
20:34Come on, Ally.
20:35We saw what happened back then.
20:36I'm different now.
20:37Chefs, you had to make a unique sushi dinner-inspired meal.
20:42Let's see what you did.
20:43Christina, you're up first.
20:45Chefs, what Ally made for you today, it's a play on a beef tataki and meat and potatoes.
20:52It's a thinly sliced beef over a red skin potato with tataki sauce and sriracha mayo that Ally did a very good job of.
21:02That I really did do.
21:03The sauce on the top is a sriracha mayo, and the sauce that I marinated the beef in, it's a yuzu soy sake marin sauce.
21:11I will say perfectly cooked potato.
21:13Yes, it really is.
21:14And steak.
21:15And you know what, Ally, I'll say?
21:16Great sauce.
21:17Yeah.
21:18What percentage of this dish would you say Ally did?
21:20Ally made the knife cuts on the beef.
21:22We did see that.
21:23We did see that.
21:24We did see that.
21:25With the finesse like you were playing the violin.
21:27Ally loved sushi, so I really trusted in that.
21:30I love that.
21:31I think this dish was great.
21:32Thank you so much, Christina.
21:33It was really good.
21:34All right, Tiana, you're up next.
21:36Okay.
21:37I have a pop-up restaurant called Soul Fell, where I celebrate my heritage through Filipino soul food fusion.
21:41And I try to incorporate my, like, culinary philosophy in everything that I do.
21:45So we have a play on crispy rice in tuna.
21:49Instead of, like, the regular plain crispy jasmine rice, we're doing a jambalaya.
21:53So we're going down south there.
21:54And then for the tuna, we're doing a tuna quinoa, which is essentially like a poke, if you will.
22:00I'm feeling this down south.
22:02This is absolutely wonderful.
22:04I think it's an absolute explosion of flavors.
22:07There's, like, almost like a lightness in there.
22:09And maybe it's from the cucumber, but it's really, really good.
22:13Well, yeah, there's, like, fresh notes from the cucumber on top.
22:16Yeah.
22:17And then there's also, like, a lot of, like, acid and chili and herbaceousness in the quinoa dressing itself.
22:22We have to know, what did Allie do on this dish?
22:25You know, Allie was the perfect sous chef.
22:27I'm not gonna lie.
22:28Okay.
22:29There is, there is a conflict of interest.
22:30When it came down to making the rice.
22:31Okay.
22:32They seasoned the rice.
22:33Okay.
22:34The perfection.
22:35Good, right?
22:36It's good, right?
22:37It's good, right?
22:38Right, right, right.
22:39You think somebody auntie did that right now?
22:41Yeah.
22:42It's a me.
22:44Can you imagine if you're imagining someone's auntie, and then they reveal a me on a skateboard?
22:49Yeah.
22:50Allie, are you getting sushi from these dishes so far?
22:53Yes.
22:54Yeah, yeah, yeah.
22:55Totally.
22:56I love the sub out of the potato, and I love the sub out of the jambalaya.
22:57Yeah.
22:58I think that's really cool.
22:59Both of these are great.
23:00Tiana, thank you so much.
23:01It's a pleasure.
23:02Maya, you're up next.
23:03So this is my plate on an agadashi tofu.
23:06So what I did is I wrapped it in cabbage.
23:10And then to make that crispy layer, I used rice paper and the broth.
23:15So that's just a dashi that I made with some instant dashi.
23:20And you made it, not Allie?
23:22Allie, actually, they cut up some beautiful chilies that I was going to garnish on top, but
23:28I forgot.
23:29I'm so sorry.
23:30You gave the fizzy work.
23:31The one thing Allie did didn't make the plate.
23:33You know what Allie did do?
23:35Saved my rice, because my rice was burning.
23:37I don't know what was happening over there, but Allie took my rice.
23:40What percentage would you say Allie did of this dish?
23:43I would say like 30%.
23:44Yeah, that's fair.
23:45I'm going to need your support.
23:47Okay, I do love you, so I'm going to back off.
23:50It's just this, you really wanted to do this challenge.
23:52I wanted it to go well.
23:53Are you saying it didn't?
23:54No, it went great.
23:55I thought this dish tasted really good.
23:57I thought this really encapsulated what this dish tastes like when you get it at a sushi
24:01restaurant.
24:02I, with tofu, you're always expecting it to be a little bland, but it wasn't at all.
24:06There was like a lot of umami in it.
24:08If you guys just try this, it's really good.
24:09Also, yeah, the dash is really good.
24:10That's how I would do it.
24:11Okay, we're going to slurp the rest of this down, but this was delicious, Maya.
24:14Thank you so much.
24:15Chefs, thank you so much.
24:16That was a wonderful round.
24:17I cannot wait to see what you do next.
24:19Head back to the kitchen.
24:20Don't.
24:21No, Allie.
24:22Allie.
24:23I'm just going to take a quick smoke break.
24:24Allie.
24:25Allie, just stay.
24:26You're not a chef.
24:27You're a comedian.
24:28Okay.
24:29I think that was a pretty successful challenge.
24:30Yeah.
24:31It's going to be really tough to judge because every single dish has been great.
24:35Has been incredible.
24:36Yes.
24:37Yeah, totally.
24:38Let's move into our next challenge, which comes from you, Emily.
24:41Are you ready?
24:42Yeah.
24:43Gastronauts, your challenge now comes from Emily.
24:46Hey, chefs.
24:47I have never been able to grow a beard, which means I've never gotten to eat crumbs in my beard, which means I've never eaten crumbs from my beard.
24:55So I'm challenging you to make me a meal of crumbs served in a man's beard worthy of a James Beard Award.
25:03This is James Beard Crumbs.
25:06Gastronauts, there you have it.
25:09Your challenge is to assemble a dish as crumbs on a man's beard.
25:15You will be judged on taste and that's pretty much it because what else could we possibly judge you on?
25:21You have 30 minutes starting now!
25:31This is how it's going to work.
25:32We have mannequin heads with clean beards on them.
25:35The chefs will dish up the dish on the fake beard and there will be a plate underneath where the dish will also be dished up.
25:44So you could eat off the beard or you could eat the stuff that's fallen off the beard.
25:48Incredible.
25:49It's really up to you.
25:50The world is your beard, as I always say.
25:53That's what they say.
25:54That's what they always say.
25:56I personally don't really like beards.
25:58They scratch my skin.
26:00So, yeah, I had a hard time concepting it, but then once I got what I was going to make, I knew it would be delicious and very crumb-like.
26:09Are you doing the chicken skin?
26:15I am.
26:16I love a good chicken skin.
26:21Okay, I do have to acknowledge that you have been on a space-themed season of D20 where your spaceship was food!
26:29It could be this, honestly.
26:31Yeah!
26:32There's like a vibe to this space station that could be from Starstruck.
26:36Yeah.
26:37I'm curious.
26:38If I was on that season of D20, what do you think my character would have been?
26:41Oh!
26:42Maybe the chef or more the chef.
26:44Oh my god, that would have been cool.
26:45Whoa, and what would my name be?
26:47Because you're wearing so many martini-based things.
26:49Yeah.
26:50Maybe it's like...
26:51Martini Freeman.
26:52Oh!
26:53Oh!
26:54And you just kind of like...
26:55Yeah, I'm doing like a drag king thing of Martin Freeman.
26:58Okay.
26:59I honestly love that.
27:00I'm going to go run that idea by the chefs and I'm going to see what they think about it!
27:04And if they get it, honestly, it's a layered idea!
27:09Hi, chefs!
27:10What is this, garlic?
27:11It's so wet!
27:12I wanted to think of the crumbliest thing I could make, and I'm making a picadillo, which is common in the Caribbean and Latin American.
27:19Absolutely!
27:20So it's like a ground beef stew.
27:21I think it's going to be really yummy for you when you eat it out of that beard.
27:24That sounds so good if I were to not eat it off a beard.
27:27I know!
27:28So outside of this kind of thing and like putting food on beards and talking to me on TV, what do you do?
27:34I spread the gospel of Greek food, basically.
27:36To that I say, Opa!
27:37Opa!
27:38This is my show.
27:39Am I allowed to break a plate?
27:40No, right?
27:41Probably not.
27:42Because of safety?
27:43You tell me, am I allowed to do it or no?
27:44You!
27:45Hey, look at me!
27:46Don't look away!
27:47I can do it!
27:48If it's centered, the lighting will be bad, but I don't care.
27:50This is the most excited I've been on the show!
27:53Thanks for approving this!
27:55One, two, everyone say it with me!
27:57One, two, three!
27:58Opa!
27:59Opa!
28:00Opa!
28:01Now someone get me a broom and a dustpan!
28:03I'm going to clean it up while I talk to the chefs!
28:06Wow!
28:07That was awesome!
28:09You're a natural.
28:10Okay.
28:11Wow, blood is coursing through my veins.
28:14Okay.
28:15I feel the energy.
28:16Wow, okay.
28:17I want to talk about your pop-up.
28:18So, Soul Phil, my pop-up.
28:19I celebrate my heritage through Filipino Soul Food Fusion.
28:22I birthed the idea when I was a kid and then finally came to fruition mid-pandemic.
28:29Who's kind of the coolest, maybe most successful guest you've ever had?
28:34Oh, I mean, I've definitely had a lot of amazing, successful clients.
28:37But who's, like, at the pop-up specifically?
28:40Like, who's kind of the most, like, interesting and successful and, like, cool and, like, hot person that's come to your pop-up?
28:48The coolest person that ever came to my pop-up was probably my Lola.
28:51Okay.
28:52Do you not want to tell them that I came to your pop-up?
28:54Okay, fine.
28:55I thought that was on the hot.
28:56You thought it was a secret?
28:57Yeah.
28:58You thought it was, like, attorney-client privilege?
28:59We weren't going to tell people?
29:00Yeah, exactly.
29:01So, who was the coolest person that came to your pop-up?
29:03I'll put you in top five.
29:04Nice.
29:05Okay.
29:06What do we got going on over here?
29:07A lot of things.
29:08So, I have some cornflakes.
29:10It's going to be my crunchy waffle batter, chilies.
29:13I'm making my sauce now, and I got some extremely hot oil.
29:18All right.
29:19That seems a little stressful.
29:20I'm going to get out of the kitchen.
29:21First, I'm going to do a little sweeping, but I'll leave y'all alone.
29:24Okay?
29:25Bye.
29:26Bye.
29:27Oh, my God.
29:28Desperate hell.
29:29Am I by C?
29:30Yes.
29:31That you broke a plate?
29:32Wow.
29:33It felt like the most empowering thing I've ever done.
29:36Wow.
29:37That's what happens when you're the boss.
29:38Chef, you got ten minutes left.
29:45You got your beard.
29:46Hello there.
29:47Whatever.
29:48What am I naming this guy?
29:49Oh, my God.
29:50The beards are so Santa.
29:52This is Santa on December 26th.
29:59You have five minutes, Chef.
30:06I mean, it looked like this guy was, like, coming home from the club, and then, like, he was like, damn, I really want to go get, like, the best fried chicken and sauce ever.
30:13And then, like, he just smashed it, like, and he enjoyed it.
30:16I do want to point out that they have the beards on their stations.
30:20I hate what I'm seeing.
30:22Why are you so upset by this?
30:23I thought you were going to love it.
30:24It is upsetting, but in a fun way.
30:26It's deeply upsetting.
30:27Yeah, it's true.
30:28I am having fun.
30:29Chef, you have three minutes left.
30:31No, definitely not panicking.
30:33I'm on the, I need to hurry up and play safe.
30:36Emily, I want to know, is what you're seeing what you had in mind when you pitched this challenge?
30:41I mean, really, I just pitched seven, and they were all, like, I would love to tell you that they were really thought out, but they were more just like, ooh, what if?
30:49What if this?
30:50And at the end, you got to the real good stuff.
30:52I think that what I was thinking of is, like, oh, wow, like, that's so interesting.
30:56Like, a beard is kind of like a flavor scrapbook.
30:58And, like, I wonder, I wonder what your beautiful brain is.
31:02I just got gayer.
31:03Just your beautiful brain.
31:04I just got so gayer.
31:06Two beards.
31:08I do really quickly need to pause this because Maya just got the beards out, and we're about to end.
31:13So I don't know if Maya's going to finish.
31:14Do you think she wants my home?
31:15Yeah.
31:16Run in there, Ally.
31:19Chefs, you have one minute left.
31:24I don't know what the hell I'm doing right now.
31:27This is so frickin' weird.
31:31Okay.
31:32This is like serving it on a band-aid.
31:34You're psychotic.
31:35These beards are clean, Ally.
31:37They're too clean.
31:38Yeah, they're clean.
31:39So is a band-aid.
31:40Touché.
31:42All right, Chefs, you have ten, nine, eight, seven, six, five, four, three, two, one.
31:54Drop your hands and things are about to get hairy.
31:59What the fuck is this?
32:01I mean, I think we all have a bit of a messy situation here, so.
32:05Emily, are you ready to go try your challenge?
32:07I am.
32:08Are you guys ready to go try my challenge?
32:10I'm ready.
32:11I'm ready.
32:12Let's do it.
32:14Gastronauts, your challenge was to plate up a full dish on a man's beard.
32:19Maya, you're up first.
32:20What do you have for us?
32:21What I've done here is chicken and waffles.
32:24So it's gluten-free.
32:25It's a mochi waffle.
32:27Cornflake encrusted.
32:29My first thought was cereal and cornflakes and how that gets everywhere.
32:33I don't know.
32:34And yeah, I hope you like it.
32:36It does look like the beard hair is braided into the chicken and waffles,
32:42which I think is an elegant touch.
32:44And I apologize if any beard gets in your mouth.
32:47I couldn't control that.
32:49Mmm.
32:50Whoa.
32:51Oh.
32:52Gluten-free?
32:53Yes.
32:54Mmm.
32:57That's like candy.
32:59I mean, unbelievably crunchy chicken that's moist on the inside.
33:02Great flavor.
33:03The waffle does not taste gluten-free at all.
33:05And I love a waffle and it's so rare that I get to eat gluten-free.
33:08Yeah, I was going to say thank you for making something that, like...
33:10Honestly, I haven't made a waffle in years.
33:12Really?
33:13Wow.
33:14You cannot tell.
33:15You cannot tell.
33:16Emily, do you feel like this is accomplishing your challenge?
33:19Yeah, I do.
33:20I really feel like Maya understood, like, the real artistic thrust,
33:24which is just getting crumbs everywhere.
33:26I think it honestly is beautiful.
33:29Aww.
33:31I agree.
33:32I absolutely agree.
33:33Maya, thank you so much.
33:34Christina, you're up next.
33:36What have you made for us?
33:37So this is a cross between a picadillo and a Frito pie.
33:41Okay.
33:42I like to go to Austin and my late nights out, I eat a lot of Frito pie.
33:47And then I love picadillo.
33:48It's just something I make all the time because it's quick and easy and it has all these warming
33:52spices and raisins and olives, so kind of everything I love to eat.
33:56So I just took that and threw it on a beard.
33:59Mmm.
34:00Mmm.
34:01This is, like, my comfort food.
34:03It's just, like, a spicy beef.
34:05I think it's so beautiful and delicious.
34:08It really feels like this man has a story.
34:11He had a big night out.
34:12Yeah, this man got y'all.
34:14Maybe he had ACL.
34:15Like, stop by the Shady Grove.
34:17Right now, this man, he's in a Chewy's parking lot.
34:21Yeah.
34:22This is so delicious.
34:23I love how warm the flavor is, and it really builds on itself over time.
34:27So the more bites you take, the more flavor you get, it feels addictive.
34:30I also think that I like the little crunch in there, too.
34:34Oh, yeah.
34:35I love the little pieces of beard hair that I got.
34:37Absolutely.
34:38So once again, as Siobhan pointed out, Emily, this is food and a beard.
34:41Is this what you wanted?
34:42Yeah, for sure.
34:43For sure.
34:44Absolutely.
34:45You guys are knocking it out of the park.
34:47I love that.
34:48Thank you so much.
34:49Christina, this was absolutely delicious.
34:52Tiana, you're up next.
34:54What did you make for us?
34:56So, mister had a really saucy night out, right?
34:59Yeah.
35:00And he comes in, and he's eating some really saucy, delicious, crispy, crunchy chicken,
35:05and made a mess.
35:06So we got a little bit of fried chicken bites with some kalanasi aioli
35:10and a little bit of a hot honey, like, gastric situation.
35:13Okay.
35:14And then the Sichuan peppercorn, so like a little numbing effect.
35:17Oh!
35:18Oh, and I'm getting it.
35:19Hubba hubba.
35:20It's spicy.
35:21I'm getting that kick.
35:22For sure.
35:23You got to get the crispy, crunchy, like, chicken skins, too.
35:26Have you made, like, lots of gluten-free fried stuff before?
35:31I have.
35:32Okay, it's showing.
35:33It's really good.
35:34And it's amazing.
35:35I have.
35:36It's so good.
35:37I do want to know, how much beard hair is everyone getting?
35:39Not enough.
35:40It's wrapped around my tongue.
35:41Just the right amount.
35:42Mm-hmm.
35:43It's crazy to be eating something so good while looking at something so disgusting.
35:46Yes.
35:47It's really upsetting.
35:48You said you ran with this, and I'll say you did a home run with this.
35:51Yeah.
35:52As a matter of fact, all three of you did incredible jobs all throughout the challenge,
35:56especially this round.
35:57Yes.
35:58Yeah.
35:59Thank you so much.
36:00Yeah.
36:01Gastronauts, you did it.
36:02But only one of you created an unforgettable big bang in our mouths, and that person will
36:06win an actual, literal, real-life piece of the moon.
36:09Judges will conspire amongst themselves to select a winner.
36:13And once they do, you'll come whisper in my ear and tell me who won.
36:16Okay.
36:23The winner is, can I get a drum roll, please?
36:27Of this gluten-free gauntlet.
36:29Tiana!
36:30Tiana, get over here.
36:31Grab your prize.
36:32I'm honored.
36:33There you go.
36:34I'm honored.
36:35A literal piece of the moon.
36:36How do you feel?
36:37I want to thank each and every one of you, and I want to thank you guys for your quirky
36:50challenges.
36:51I had a freaking blast.
36:52And shout out to you ladies.
36:53We rocked it.
36:54You guys did an amazing job too.
36:55Literally, first speech in Gastronauts winter history.
36:58Yeah!
36:59I mean, how could I not?
37:00And speaking of how could you not, how could you not also be judged?
37:04Whoa.
37:05Did you not know that you too were being judged?
37:09What?
37:10The chefs will conspire together to decide on a winner of the most interesting and creative
37:15challenge.
37:16And that judge will win an actual, literal, real life piece of the sun.
37:23All right.
37:24And the winner of the actual, literal, real life piece of the sun is...
37:28Shavon!
37:29No way!
37:30Shavon, give me a prize!
37:32Shavon is in the running!
37:33Yes!
37:34Yes!
37:35Shavon!
37:36Shavon, you did such an incredible job!
37:38Thank you!
37:39A huge round of applause.
37:40Yay!
37:41And a huge round of applause and a cosmic congrats to all of our participants today.
37:45And remember, home gastronauts, whether you're serving up Saturn-like savoriness or just
37:51assembling a tuna salad, boldly cook what no one's cooked before.
37:55Good night!
37:56I'm going to take my turn.
37:57I'm going to take my turn.
37:58Ow!
37:59Awww!
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