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00:00Tonight, three versatile chefs compete in cooking challenges
00:02concocted by comedians who can't even digest gluten.
00:06We, the asteroids, them, the gastronauts.
00:16I'm your host, Jordan Myrick,
00:18and joining us in Mission Control tonight are Siobhan Thompson.
00:21I hope these meals are like the flat earth theory.
00:24Unbelievable.
00:25Allie Beardsley.
00:26I hope these meals are like the flat earth theory.
00:28All my uncle wants to talk about.
00:30And Emily Axford.
00:32I hope these meals are like the flat earth theory.
00:34Worth cutting off your family for.
00:36Mission Control, are you ready to meet your gastronauts?
00:38Yes, absolutely.
00:40Please welcome Tiana G, chef and owner of Soul Fill Pop-Up.
00:43She's worked at Bon Appetit, Red Rooster, and kitchens across LA.
00:46But this is her first time cooking in space.
00:48Maya Dominguez, chef de cuisine at Picnic.
00:51She thrives on turning overlooked ingredients into something extraordinary,
00:55and we thrive on eating them.
00:56And Christina Tzenos, chef and owner of Sweet Greek.
01:00She learned how to cook alongside her yaya,
01:02and is ready to bring her big, fat Greek cuisine to our competition.
01:06Gastronauts, your challenges tonight will take you on a journey through the gluten-free galaxy.
01:11But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:18What?
01:19Gastronauts, this challenge comes to you from Siobhan.
01:21Chefs, we already have toad in the hole, ants on a log, and pigs in a blanket.
01:27So today, I'm challenging you to create the newest take on the food phenomenon I call
01:32animal preposition article object.
01:36Gastronauts, you will be judged on taste, creativity, and childlike wonder.
01:39Your 30 minutes starts now!
01:41Okay, this is a gluten-free episode.
01:50We've never done a full dietary restriction episode before.
01:53God, it's an honor to be your friend.
01:54It truly is.
01:55I turned down last season because I don't want to be the one person that's like,
01:59I know, imagine all the stuff that I saw cooked last season,
02:03imagining being like, well, I can't eat that.
02:05Like, it's just great to have it all taken care of.
02:07I was inspired by bugs, critters, little things.
02:12So, yeah, I'm going to make my little bugs right now.
02:17So I'm going to take some crab meat and make like a crab cake, essentially.
02:22Dip it in some scallion batter and fry that up.
02:25The chef's got a lot of interesting stuff going on right now.
02:28There's a lot of plastic bags.
02:29Yeah, I ask them to also waste as much plastic as possible in mine.
02:33I didn't get to say it in the intro.
02:34Now, Siobhan, I do want to point out that this challenge,
02:38you simply DM'd me and said,
02:41this is a challenge for your show.
02:43No way.
02:45Not asking to come on the show.
02:46Absolutely out of nowhere.
02:47You're just saying, I think you should do this.
02:56Did they have to name them as well?
02:57So we'll be judging on the name.
02:59Oh, everyone has to have a fun name.
03:01Yeah, they're like, it's a penguin and a, it's a cat on a hot tin roof.
03:05A cat in a hat.
03:06Oh, that could be on like one of those little teppanyaki.
03:09Yeah.
03:09Cat on a hot tin roof.
03:11I don't know how to cook.
03:12You can do it.
03:13I think I will.
03:14Yeah.
03:15Yeah.
03:16Oh, actually, I don't know how to cook.
03:17Okay, great.
03:18Great, then get back in to see.
03:20You technically can't go to the kitchen because you have to stay here,
03:22but I can go to the kitchen.
03:23So I'm going to run in there, I'm going to check everything out,
03:25and then I'll bring information back.
03:26Okay, yeah, because I want to know what is in this food processor.
03:29Oh, yeah, what's being blended.
03:29Want to know what's in the processor?
03:30Okay, I'll be right back.
03:31Everyone, be cool.
03:32Okay.
03:34Hello, chef.
03:35Hello.
03:36Hello.
03:37I want to know, what do we have going on over here?
03:39Well, I'm making cock in a sock.
03:41I love that.
03:43It's a chicken omelet.
03:44Now, do you make gluten-free food a lot?
03:46I do. A lot of my clients are gluten-free.
03:48Okay.
03:49So, I mean, we live in L.A.
03:50It's the way of the land here.
03:52And did you grow up with dietary restrictions in your house?
03:54No.
03:55We're Greeks, so, you know, growing up,
03:57we pretty much ate everything and enjoyed everything.
04:00Yeah.
04:00All right, well, I'm excited to have this, and I love feta cheese.
04:02I'm seeing multiple cheeses.
04:04Okay, what do we got going on over here?
04:05My take on this is to do something kind of like a corndog.
04:10Ooh, okay.
04:11So I'm thinking, like, crabs in a quilt.
04:13Okay, I love that.
04:14Did you grow up eating crab?
04:17I love crab, yes.
04:18Okay, so this is always...
04:18I was a big seafood kid, for sure.
04:20Me too.
04:21Okay.
04:21What else is going into this batter?
04:23So I'm going to do, like, a little bit of some, like, Asian flavor.
04:26I'm mixed with Filipino and black,
04:28so I like to, like, always tie that into all the things that I cook.
04:32So we got a little bit of, like, fish sauce in here,
04:34some gluten-free soy sauce.
04:35We have some herbs.
04:36We have a lot of flavor.
04:38QP mayo, all the things.
04:40All right, well, I've really been bothering you for quite some time.
04:41Yeah, go away.
04:42Okay, all right, okay, all right.
04:44All right, what do we got going on over here?
04:47So right now I'm about to whip up some eggs with some sugar.
04:52What are these?
04:52So that is puffed wild rice, and it's going to be my maggots.
04:55Okay, so they're not actually maggots.
04:57They're not.
04:57They look a lot like...
04:59They do.
04:59The real deal.
05:00I make these all the time, and I always get grossed out by it,
05:04and they're definitely not maggots.
05:07I do want to address something.
05:08Yes.
05:08We both have our septums pierced.
05:10Oh, I just noticed.
05:11We sure do.
05:11Yeah.
05:12All right, well, that's really all we needed to connect on.
05:14Lovely.
05:15Perfect.
05:15I'll see you around.
05:15Okay, I'll see you around, too.
05:18That's another way of get away from me.
05:19You know what?
05:19All right.
05:20Oh, okay, I'll leave.
05:21All right, bye.
05:22It's not bugs.
05:23It's not bugs.
05:24It's not bugs.
05:25It's not bugs, but it's supposed to look like bugs.
05:27Oh.
05:28What that is is puffed wild rice.
05:31Oh, amazing.
05:31But it's supposed to look like maggot.
05:34Wow.
05:34That's so great.
05:36The name of my dish is cock in a sock.
05:39When I go to Greece, they eat a lot of rooster there,
05:43and so when they translate that to the English menus,
05:46it comes across as cock.
05:48So I like to say that when I go to Greece,
05:50I eat a lot of cock,
05:51and that's the inspiration for this dish,
05:53which is a chicken omelet with spinach and feta.
05:55I'm just imagining her going into some kind of office
05:57and people being like, how was your trip?
05:59She's like, I ate a lot of cock in Greece.
06:01I'm like, God, get it?
06:02And the other, we don't.
06:03You're fired?
06:09Isn't it crazy to say that I have to go to the bathroom?
06:12No one's ever said it, and you know what I'll say?
06:15If someone wanted to say it, it would be you.
06:17I'll be back.
06:18You're going to go to the bathroom?
06:18I'm going to go to the kitchen.
06:20No, Ali, don't go to the kitchen.
06:22If you're going to go to the bathroom,
06:23go to the bathroom,
06:24but please don't go to the kitchen.
06:25I won't.
06:26Tiana is making gluten-free corn dogs.
06:28Oh, my gosh.
06:29I've tried crab, like, once in my life.
06:32Why just one?
06:33It's not, there's no gluten in it.
06:34I just don't think it comes up that much in my life.
06:37I'm lost.
06:39Why?
06:40Ali, hey.
06:40Jesus Christ.
06:41This place is huge.
06:43Yeah, it's gigantic.
06:44And that's your seat right there.
06:45I ran into your assistant,
06:47and she said your macrobiotic bento box is ready.
06:49She says I can only eat it from her hands.
06:52So.
06:52I want to know,
07:00did people eat ants on a log,
07:02pigs in a blanket?
07:03Like, were any of these things
07:04your type of thing growing up?
07:05I grew up in a super strict,
07:07no sugar household.
07:08Oh, no way.
07:10So ants on a log were dessert.
07:12Uh-huh.
07:12Ants on a log is, like,
07:14happy birthday.
07:15Happy birthday.
07:17It wasn't that sad.
07:18It wasn't that sad.
07:20But, yeah.
07:21Chef, you have 10 minutes left.
07:25I'm on the about to assemble stage.
07:28So, just mixing up all these different creams that I have.
07:32Yeah, so I think I'm on track.
07:35I was so curious if it would be more time
07:37than you say on the show.
07:39You're echoing a sentiment
07:40that a lot of fans I've seen said,
07:41why don't we give them more time?
07:43Yeah, interesting.
07:44It's a cooking show.
07:45This is reminding me of, like,
07:47a quick fire, though.
07:48I'm always just like,
07:49give them more time.
07:49That was impossible.
07:51Chef, you have five minutes left.
07:52Oh.
07:57Whoa, omelette's already done.
07:59They got five minutes left
08:00and omelette's already done.
08:02Do you think if they're done this early,
08:04do you think maybe they didn't
08:05challenge themselves enough?
08:06We were talking before the thing started
08:08and they were like,
08:08oh, it's so cool that we're all women chefs.
08:10Uh-huh.
08:11There's an overachieving
08:12that comes with being, like,
08:13in a male-dominated space
08:15that I think we're just watching happen.
08:16Yeah.
08:17And we're just like,
08:17oh, you killed it?
08:18You planned correctly
08:19and you executed correctly?
08:21Awesome.
08:21We're just watching three women
08:22be left alone
08:23and thrive.
08:28Chefs, you have one minute left.
08:31I don't know what I'm going to do,
08:33but I need to make some kind of design.
08:35They're so bored,
08:36they're doing origami.
08:38Oh, cool.
08:39I feel unworthy
08:40to put this to my mouth.
08:42I made way too many maggots.
08:44That's okay.
08:45Less is more.
08:46All right,
08:47I'm going to count them down
08:48from 10 if y'all want to join me.
08:49Hell yeah.
08:4910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:59Okay, Chefs, knife's down.
09:01Everything down.
09:03Put it down.
09:04Okay, we did it.
09:05Good job.
09:07All right.
09:08That was fun.
09:09Come on.
09:10Yes.
09:11Are you ready to go try
09:12your animals in places?
09:13I am so ready for it.
09:14All right, everyone follow me this way.
09:16Oh, okay, get ready
09:17because we have to take
09:18a freight elevator.
09:19We're calling this
09:20Allie's route?
09:21Yeah.
09:23Gastronauts,
09:24your challenge was to create
09:25a dish that has an animal,
09:26article, preposition,
09:28and object for Siobhan.
09:30Let's see what you made.
09:31Tiana, you're up first.
09:32So I have crab in a quilt.
09:34Oh, my God.
09:36I made like a little bit
09:38of like a crab cake filling
09:40with a bunch of like
09:41cutie mayo and herbs
09:42and tamari.
09:43And then for the dipping sauce,
09:44I did a black garlic.
09:45Ranch, essentially.
09:47I just ate it off the stick
09:48and everyone else is eating it
09:49with a fork and knife.
09:50That's how you're supposed to eat it.
09:51Yeah, but look at how
09:51I'm using the fork.
09:52Okay, that does make me feel better.
09:54I'm on camera eating
09:54and I forgot how.
09:55That does make me feel better.
09:56Sure.
09:57If you want,
09:58you can like dip it in the ranch
09:59and then take some herb beads.
10:00I see.
10:01I see.
10:01Can I?
10:02Gorm dogs normally have gluten
10:03in them.
10:03What's the substitute in this?
10:05Gluten-free AP flour.
10:06Oh, great.
10:07It's a perfect one for one.
10:08Rice flour and cornstarch.
10:11Siobhan, I want to know,
10:11do you feel like this
10:12accomplishes your challenge?
10:14Here's the thing.
10:15She sold it really well.
10:16Yeah.
10:16And that's all I'm asking for.
10:18Perfect.
10:18This was so delicious.
10:19Kiana, thank you so much.
10:21Awesome.
10:22Wow.
10:23Maya, what do you have for us?
10:24What I have for you here
10:26is bugs on a rug.
10:28Those are little maggots
10:29on a rug.
10:31And the rug
10:32is a little dusting
10:33of matcha powder
10:34and it's a matcha tiramisu.
10:37The maggots are puffed wild rice.
10:40Hopefully, it gives you
10:41a little texture,
10:42a little crunchiness
10:42with the creaminess.
10:45This is so good.
10:46That puffed rice on top
10:47has such a crispy,
10:49toasty, almost burnt flavor,
10:51but like in a good way.
10:52Yeah.
10:53So delicious.
10:54Is there something
10:54coconut-y in there?
10:55I don't know if the cookies...
10:57Oh, yeah, maybe.
10:58They might have.
10:59They were these little
10:59Mexican wedding cookies
11:00that are great.
11:02This is my first time
11:03making a tiramisu
11:05that didn't sit in the fridge
11:06because usually you'd let it
11:07sit to get it all.
11:08I'll say the only real difference
11:09is that the cookies are crunchy
11:11and I think, honestly,
11:12it's a welcome addition.
11:13I think it's fun.
11:14Yeah, 100%.
11:15Well, Maya, thank you so much.
11:16This was absolutely delicious.
11:19Christina, what did you make today?
11:20Judges, today I made for you
11:22cock in a sock.
11:25All right, let's get into it.
11:27Cock in a sock.
11:29So basically,
11:30it's a chicken omelet
11:31with spinach feta,
11:32red bell peppers,
11:34and some chives on top
11:35and a little melty gruyere inside.
11:37This is so good.
11:38It's so good.
11:39I would say that, like,
11:41as someone who ate
11:42ants on a log as a kid,
11:43like, I actually wouldn't serve
11:45young Emily cock in a sock.
11:46Why not?
11:47Why not?
11:47Because of the name.
11:49Which part of it?
11:50Interesting.
11:50The sock part.
11:51Siobhan, I do want to know,
11:52do you think that these dishes,
11:54is there any downside
11:55to the fact that they're so complicated
11:57compared to what your challenge was?
11:58No, I don't care.
11:59They're delicious.
12:00Can you imagine if one of them
12:01was just ants on a log?
12:03Yeah.
12:03It was just a carrot.
12:05For 30 minutes,
12:05I cut this carrot in half.
12:07Well, this was so wonderful.
12:09Thank you so much, Christine.
12:10Thank you so much.
12:12Chefs, this was absolutely wonderful.
12:14Thank you so much.
12:15Please go back to the kitchen
12:16and make us more food.
12:19No, I'm serious.
12:20Go back to the kitchen.
12:20Sorry.
12:21I love when we all laugh together,
12:23but we do not.
12:25No, but you guys,
12:26sorry, you got to do it.
12:27All right, I thought
12:28that was really successful.
12:29That was so good.
12:30Yeah.
12:30Every single one of them
12:31were great.
12:31Crazy good.
12:32And I knew that we were coming
12:33on this show to eat and hang,
12:35but I felt true joy at that table.
12:38It felt like we were in a diner
12:40eating really insanely good food
12:42and it was all gluten-free,
12:43which made my mind glitch.
12:45People have gotten so good
12:46at cooking gluten-free now,
12:47but it feels like a lot of kitchens
12:49are behind on that
12:50because they just simply
12:51don't want to learn.
12:52Yeah.
12:53Okay, Allie.
12:54Yes.
12:54Are you ready to present
12:55your challenge?
12:55I'm ready.
12:56Gastronauts, we have your next challenge
12:58and it comes from Allie Beardsley.
12:59Hey, chefs, I eat sushi so often
13:02that I've had everything
13:03that they have to offer
13:04at my local sushi joint.
13:05So I'm challenging you
13:07to make the most unique
13:08sushi-inspired dish,
13:10but there's a catch.
13:12I will be joining you
13:13in the kitchen
13:13and you will have to instruct me
13:15on how to execute
13:16a portion of the dish.
13:18I'm constantly trying
13:19to impress my chef father.
13:21This is Can't Make Sushi
13:23Without You and I.
13:25Since the chefs are going
13:26to offload part of their work
13:28to Allie,
13:28I'm going to do the same.
13:29My favorite culinary personality,
13:31Carla Hall,
13:32is here to kick off
13:33this next challenge
13:34by reading something
13:35I wrote for her.
13:36No way.
13:38Chefs, you have 30 minutes
13:40to make Allie's wacky and wild,
13:42totally unique,
13:44gluten-free,
13:45sushi restaurant-inspired dinner.
13:48Just be prepared for Allie
13:50to pop in
13:51and take over at any point.
13:53Your time starts now.
14:02Allie, you are operating
14:03four of them
14:04and you will be with each one
14:05of them for one-third
14:06of their time.
14:07So Allie,
14:08get over there.
14:10Go!
14:10Go!
14:11Good luck, Allie!
14:13It's going to take me
14:1320 minutes to get there.
14:14Allie, wrong way!
14:16Yay!
14:17Yeah!
14:18Hi, chefs.
14:19Hello!
14:19How's it going?
14:20I'm watching right now
14:22and just from body language,
14:24Beardsley entered
14:24so apologetically.
14:27If anyone has
14:28a little side thing
14:29that you want me
14:30to do now,
14:31let me know.
14:32Do you know
14:32how to use a knife, really?
14:33Yes!
14:34It's like this, right?
14:34This does kind of feel
14:37like when you cook
14:38with a kid
14:39and you're like,
14:40here, chop this,
14:41but you give them
14:42a fake knife
14:42and fake food.
14:43How do you feel
14:44about sriracha mayo?
14:45Love, love sriracha mayo.
14:46All right,
14:46do you want to make it
14:47for me?
14:47Yes, I do.
14:48I trust you.
14:50And we're going to just
14:50do whatever we have.
14:51Make it and then
14:52put it in here?
14:52Just right in here,
14:53just squeeze it in there
14:54and then you're going
14:55to shake it up
14:55and you tell me.
14:56Allie, just remember
14:57you can really get in there,
14:58kind of mix stuff up,
14:59do whatever,
15:00have fun,
15:01and remember to really
15:02utilize Allie.
15:03Okay.
15:06Oh, are we sponsored?
15:09Allie is just looking
15:10around the pantry?
15:12This is absolute,
15:13like, bring your nephew
15:14to work day energy.
15:14Yes, absolutely.
15:16Allie.
15:16Allie, you're supposed
15:17to be cooking.
15:18Do you want to stir some rice?
15:19Yes.
15:20All right.
15:21I would love to.
15:22I told them that Allie
15:22was supposed to spend
15:23one third of the time
15:24with each one of them
15:25and that's already
15:26not happening.
15:27I feel like I won,
15:30like, a raffle or something.
15:32I don't feel
15:33necessarily that confident,
15:35but I also don't feel
15:36like I'm drowning.
15:37Stop right there.
15:38You're not putting
15:39any unconfidence
15:41in my food.
15:41I have total confidence
15:43in your food
15:44and that I have
15:44a wavering confidence
15:46about why I'm in here
15:47in Chelsea food.
15:49Allie does have
15:50such an unbelievable
15:51natural charm
15:52that they really can't
15:53get away with
15:54doing anything.
15:54I think they have,
15:55like, fuck boy
15:56sous chef energy.
15:57Yes.
15:58Yes, but they don't have,
15:59like, a...
15:59And the track jacket's
16:00really bringing it out.
16:01100%.
16:02So just a reminder,
16:03Allie does have
16:04to help you.
16:05Let Allie know now
16:06that you need help, Maya.
16:07This is tasting great.
16:08Maya, I know you can hear me.
16:10I can see it in your eyes
16:11that you're ignoring me.
16:12I see it in your eyes.
16:13Yeah, if you think
16:14of something,
16:14grab me a small side quest.
16:17Listen, I'm sorry.
16:18I gotta go in there.
16:18Allie's not cooking at all.
16:20You gotta go in there.
16:20I gotta go make sure
16:21it's happening.
16:22This is, like,
16:23half the challenge.
16:25Okay.
16:25Do you want to microplane
16:26some limes in there, too?
16:27Yes.
16:27You asked me
16:28to come on this show.
16:31You sent me texts.
16:32Yes.
16:33You are not cooking at all, Allie.
16:34I am cooking.
16:35I was over there.
16:36I keep hearing you say,
16:37if you need anything,
16:38let me know.
16:38That's not how this works, Maya.
16:40Hi.
16:41Maya.
16:42Hello.
16:42What's going on?
16:43Allie has to help you.
16:45I'm not there yet,
16:46but I will need help.
16:48What are you going
16:48to use Allie for?
16:49Assembly.
16:50Assembly of what?
16:52Assembly of my sushi thing.
16:54Okay.
16:55If you promise.
16:56Yes.
16:56You have to do it
16:57or you're disqualified.
16:58Okay.
16:58I promise.
16:59I promise.
17:00You have to do it.
17:01Everyone has to use it.
17:02You have to go back
17:02to Christina at some point.
17:03I will do it.
17:03I have to enforce the challenge
17:05or else I'll lose my job.
17:06I understand.
17:07Yeah.
17:07Is everyone feeling
17:08adequately guilted?
17:09Use Allie in the challenge.
17:13Christina?
17:13Allie made my sriracha mayo.
17:15I made it.
17:15It wasn't enough.
17:16I'm making it around.
17:16It wasn't enough.
17:17It wasn't enough.
17:18That was a fool's errand.
17:19What?
17:20And I need a fool's challenge.
17:22Okay.
17:23I'm leaving.
17:25Sort of a sub game of this
17:26is watching every chef
17:27try to get out
17:29of working with Beardsley.
17:30Okay.
17:31I'm back.
17:32Great.
17:32I had to lay down the law.
17:33You did great.
17:34I'm sorry.
17:34We support it.
17:35We support it.
17:35The camera team doesn't get paid
17:37if any contestant cheats.
17:38Exactly.
17:40That's the rules of this show.
17:41It's in their contract.
17:43Maya, I'm all yours
17:44if you want something.
17:45Okay.
17:46You can even make up a sauce
17:47that I make
17:48and then you don't use.
17:50You know what?
17:51Can you actually cut me some chilies?
17:53Yes.
17:53Okay.
17:54We're chopping now.
17:55Okay.
17:56You know,
17:56I would usually stop
17:58but you just went all the way
17:59so I'm going to say
18:00pretty darn good.
18:02Hey, thank you.
18:03I do like the chef's body language
18:05is all just like
18:06no one is like fully looking at them.
18:08And they're all just like,
18:09oh, hey, yeah.
18:10So my boss said
18:11that I have to show you around.
18:15Allie just has one glove
18:16walking around
18:17like you're some kind of
18:18super villain from a movie.
18:20All right, chefs,
18:20you have 15 minutes left.
18:22Oh, wow.
18:23And that's 15 minutes
18:24of using Allie Beardsley
18:25as your sous chef.
18:28Okay.
18:28Anything?
18:29Do you want to thinly slice
18:30some beef?
18:31Yes, I would love to.
18:32So just like,
18:33is this a steak
18:34or is this a...
18:35Maybe a tuna steak?
18:36Okay.
18:37This feels huge.
18:38The chef is actually
18:38letting Allie cut...
18:40Oh, my God.
18:41The pizzazz.
18:41The steak.
18:42Do you see it like
18:42playing in like a violin bow?
18:44Yes, but this has to be
18:45a major portion of the dish.
18:47Yes.
18:48Hi, Maya.
18:49Hi.
18:50Sorry, I just messed up my process.
18:52I kind of have to redo it, but...
18:53Oh, okay.
18:53So what I'm seeing
18:54is that Maya has messed up
18:56and is now having to pivot
18:58and redo their dish.
19:00Maya forgot to add cabbage
19:02to her roll,
19:04which apparently
19:04was an integral part.
19:06So they tried to do the roll.
19:07The roll just completely fell apart.
19:08Got it.
19:09That makes sense.
19:10Chefs, you have five minutes left.
19:19Have either of y'all
19:20ever worked in a restaurant?
19:22I waited tables for a long time,
19:23but I've never done
19:24back a house.
19:25Yeah.
19:26Which restaurant was it?
19:26A bunch of fancy places.
19:27Okay.
19:28The Publican in Chicago
19:29I worked at.
19:30Wow.
19:31So fancy.
19:32I went there
19:33with a gift certificate one time.
19:35It's great.
19:35That's how you know it's nice.
19:36It's very good.
19:41Chefs, you have three minutes left.
19:43Yeah, they are.
19:46Oh, my God.
19:47These look stunning.
19:48Oh, sorry.
19:48Chefs, you have 30 seconds left
19:51to use Allie Beardsley.
19:53And if we don't use Allie
19:54in the last 30 seconds,
19:55you're going to start
19:56the challenge over.
19:59All right, we're going to count them in.
20:0610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
20:16Happy New Year.
20:18Chefs, knives down.
20:20Normally, I would ask Allie this question,
20:21but Allie's not here.
20:22So are you two ready to go try the dishes
20:24that Allie made for Allie and also us?
20:27Absolutely.
20:28Okay, all right, let's go.
20:30Allie, you're not one of the chefs.
20:31Get over here.
20:32I am now.
20:32I'm actually more comfortable over here.
20:34You're one of the judges.
20:35Come sit down, Allie.
20:37Allie did a really good job.
20:38Come on, Allie.
20:39We saw what happened back then.
20:41I'm different now.
20:43Chefs, you had to make
20:44a unique sushi dinner-inspired meal.
20:47Let's see what you did.
20:48Christina, you're up first.
20:50Chefs, what Allie made for you today.
20:52Hey!
20:52Wow!
20:53It's a play on a beef tataki
20:55and meat and potatoes.
20:57It's a thinly sliced beef
20:59over a red skin potato
21:01with tataki sauce
21:03and sriracha mayo
21:05that Allie did a very good job of.
21:07That I really did do.
21:08The sauce on the top is a sriracha mayo
21:10and the sauce that I marinated the beef in,
21:12it's a yuzu soy sake marin sauce.
21:16I will say perfectly cooked potato.
21:18Yes, it really is.
21:19And steak.
21:19And you know what, Allie, I'll say?
21:21Great sauce.
21:22Yeah.
21:23What percentage of this dish
21:24would you say Allie did?
21:25Allie made the knife cuts on the beef.
21:27We did see that.
21:28We did see that.
21:29With the finesse,
21:30like you were playing the violins.
21:32Allie loved sushi,
21:33so I really trusted in that.
21:35I love that.
21:36I think this dish was great.
21:37Thank you so much, Christina.
21:38It was really good.
21:38It was really good.
21:39All right, Tiana,
21:40you're up next.
21:41Okay.
21:42I have a pop-up restaurant
21:43called Soul Fell
21:44where I celebrate my heritage
21:45through Filipino soul food fusion.
21:47And I try to incorporate
21:47my culinary philosophy
21:49in everything that I do.
21:50So we have a play
21:51on crispy rice in tuna
21:53instead of, like,
21:54the regular plain crispy jasmine rice.
21:57We're doing a jambalaya,
21:58so we're going down south there.
21:59And then for the tuna,
22:01we're doing a tuna quinoa,
22:02which is essentially, like,
22:03a poke, if you will.
22:05I'm feeling this down south.
22:07This is absolutely wonderful.
22:09I think it's an absolute explosion
22:11of flavors.
22:13There's, like,
22:13almost like a lightness in there.
22:14And maybe it's from the cucumber,
22:16but it's really, really good.
22:18Well, yeah,
22:18there's, like,
22:19there's, like, fresh notes
22:19from the cucumber on top.
22:21Yeah.
22:21But then there's also, like,
22:22a lot of, like,
22:23acid and chili
22:24and herbaceousness
22:26in the quinoa dressing itself.
22:28We have to know,
22:28what did Ali do on this dish?
22:30You know,
22:30Ali was the perfect sous chef.
22:32I'm not going to lie.
22:32Oh, okay.
22:34There is,
22:35there is a conflict of interest.
22:35When it came down to making the rice.
22:36Okay.
22:37They seasoned the rice.
22:38Okay.
22:39The perfection.
22:40Good, right?
22:41It's good, right?
22:42It's good, right?
22:43Right, right, right.
22:44You think somebody auntie did that right now?
22:46Yeah!
22:48It's me.
22:50Can you imagine
22:50if you're imagining someone's auntie
22:51and then they reveal it?
22:52It's me on a skateboard.
22:56Ali, are you getting sushi
22:57from these dishes so far?
22:58Yes.
22:58Yeah, yeah, yeah.
22:59Totally.
22:59I love the sub-out of the potato
23:01and I love the sub-out of the jambalette.
23:02I think that's really cool.
23:03Both of these are great.
23:04Tiana, thank you so much.
23:06It's a pleasure.
23:07Maya, you're up next.
23:08So this is my plate
23:09on an agadashi tofu.
23:11So what I did
23:12is I wrapped it in cabbage
23:14and then to make that crispy layer
23:17I used rice paper
23:19and the broth.
23:20So that's just a dashi
23:22that I made
23:23with some instant dashi.
23:26And you made it?
23:27Not Ali?
23:27Ali, actually,
23:29they cut up some beautiful chilies
23:31that I was going to garnish on top
23:32but I forgot.
23:34You gave them busy work.
23:36The one thing Ali did
23:38didn't make the plate.
23:38You know what Ali did do?
23:40Saved my rice
23:41because my rice was burning.
23:43I don't know what was happening over there
23:44but Ali took my rice.
23:45What percentage would you say
23:47Ali did of this dish?
23:48I would say like 30%.
23:49Yeah, that's fair.
23:51I'm going to need your support.
23:53Okay, I do love you
23:54so I'm going to back off.
23:55It's just this,
23:56you really wanted to do this challenge.
23:57I wanted it to go well.
23:59Are you saying it didn't?
24:00No, it went great.
24:00I thought this dish tasted really good.
24:02I thought this really encapsulated
24:03what this dish tastes like
24:04when you get it
24:05at a sushi restaurant.
24:07With tofu,
24:08you're always expecting it
24:09to be a little bland
24:09but it wasn't at all.
24:11There was like a lot of umami in it.
24:13If you guys just try this,
24:14it's really good.
24:14Also, yeah,
24:14the dash is really good.
24:15Okay, well,
24:16let's slurp the rest of this down
24:17but this was delicious, Maya.
24:19Thank you so much.
24:20Chefs, thank you so much.
24:21That was a wonderful round.
24:22I cannot wait to see what you do next.
24:24Head back to the kitchen.
24:25Don't.
24:25No, Ali.
24:26Ali.
24:26Ali.
24:27I'm just going to take
24:28a quick smoke break.
24:28Ali.
24:29Ali, just stay.
24:30You're not a chef.
24:31You're a comedian.
24:33Okay, I think that was
24:34a pretty successful challenge.
24:35Yeah, it's going to be
24:36really tough to judge
24:37because every single dish
24:38has been great.
24:40Has been incredible.
24:41Yes.
24:41Yeah, totally.
24:42Let's move into
24:42our next challenge
24:43which comes from you, Emily.
24:45Are you ready?
24:46Yeah.
24:47Gastronauts,
24:48your challenge now
24:49comes from Emily.
24:51Hey, chefs.
24:52I have never been able
24:52to grow a beard
24:53which means I've never
24:54gotten to eat crumbs
24:55in my beard
24:56which means I've never
24:58eaten crumbs
24:58from my beard
25:00so I'm challenging you
25:01to make me a meal
25:03of crumbs
25:03served in a man's beard
25:05worthy of a James Beard Award.
25:08This is James Beard Crumbs.
25:11Gastronauts,
25:12there you have it.
25:13Your challenge
25:14is to assemble a dish
25:16as crumbs
25:18on a man's beard.
25:20You will be judged
25:21on taste
25:21and that's pretty much it
25:23because what else
25:24could we possibly
25:24judge you on?
25:26You have 30 minutes
25:27starting now!
25:29Now!
25:33This is how it's going
25:36to work.
25:37We have mannequin heads
25:38with clean beards
25:40on them.
25:40The chefs
25:41will dish up
25:42the dish
25:43on the fake beard
25:45and there will be
25:46a plate underneath
25:47where the dish
25:48will also be dished up.
25:49So you can eat
25:50off the beard
25:50or you can eat
25:51the stuff that's fallen
25:52off the beard.
25:54It's really up to you.
25:55The world is your beard
25:56as I always say.
25:58That's what they say.
25:59That's what they always say.
26:00I personally don't
26:02really like beards.
26:03They scratch my skin.
26:05So, yeah,
26:06I had a hard time
26:07concepting it
26:08but then
26:08once I got
26:09what I was going to make
26:10I knew it would be
26:11delicious
26:12and very crumb-like.
26:18Are you doing
26:19the chicken skin?
26:20I am.
26:21I love a good chicken skin.
26:26Okay,
26:26I do have to acknowledge
26:28that you have been
26:29on a space-themed
26:30season of D20
26:31where your spaceship
26:33was food.
26:34It could be this,
26:35honestly.
26:36There's like a vibe
26:38to this space station
26:39that could be
26:40from Starstruck.
26:41I'm curious,
26:42if I was on that
26:43season of D20,
26:44what do you think
26:45my character
26:45would have been?
26:46Oh!
26:47Maybe the chef
26:48on board of the ship.
26:49Oh my God,
26:49that would have been cool.
26:50Whoa,
26:50and what would my name be?
26:52Because you're wearing
26:52so many martini-based things.
26:54Maybe it's
26:55like...
26:55Martini Freeman.
26:57Oh!
26:57Oh!
26:58And you just kind of like...
26:59Yeah, I'm doing like
27:00a drag king thing
27:02of Martin Freeman.
27:03Okay, I honestly love that.
27:05I'm going to go run
27:05that idea
27:06by the chefs
27:07and I'm going to see
27:08what they think about it
27:09and if they get it,
27:10honestly,
27:11it's a layered idea.
27:13Hi, chefs!
27:15What is this,
27:15garlic?
27:16It's so wet.
27:17I wanted to think
27:17of the crumbliest
27:18thing I could make
27:19and I'm making
27:19a picadillo,
27:20which is common
27:21in the Caribbean
27:23and Latin American.
27:24Absolutely.
27:24So it's like a ground beef stew.
27:26It's going to be really yummy
27:27for you
27:27when you eat it
27:28out of that beard.
27:29That sounds so good
27:30if I were to not
27:31eat it off a beard.
27:32I know.
27:32So outside of this
27:33kind of thing
27:34and like putting food
27:35on beards
27:36and talking to me
27:37on TV,
27:38what do you do?
27:38I spread the gospel
27:40of Greek food basically.
27:41To that I say,
27:42Opa.
27:42Opa.
27:43This is my show.
27:44Am I allowed
27:44to break a plate?
27:45No, right?
27:45Probably not
27:46because of safety.
27:47You tell me,
27:47am I allowed
27:48to do it or no?
27:48You.
27:49Hey, look at me.
27:49Don't look away.
27:50I can do it?
27:51I'm going to do it.
27:52Can I do it in the center?
27:53The lighting will be bad,
27:54but I don't care.
27:55This is the most excited
27:56I've been on the show.
27:58Thanks for approving this.
28:00One, two,
28:01everyone say it with me.
28:02One, two, three.
28:03Opa!
28:04Opa!
28:04Now someone get me
28:07a broom and a dustpan.
28:08I'm going to clean it up
28:09while I talk to the chefs.
28:11Wow.
28:12That was awesome.
28:14You're a natural.
28:15Okay.
28:15Wow.
28:16Blood is coursing
28:17through my veins.
28:19I feel the energy.
28:21Wow.
28:21Okay.
28:21I want to talk
28:22about your pop-up.
28:23So Soul Fill,
28:23my pop-up,
28:24I celebrate my heritage
28:26through Filipino soul food fusion.
28:27I birthed the idea
28:28like when I was a kid
28:29and then finally came
28:30to fruition like
28:31mid-pandemic.
28:34Who's kind of like
28:35the coolest,
28:36maybe most successful
28:38guest you've ever had?
28:39Oh, I mean,
28:40I've definitely had
28:40a lot of amazing,
28:42successful clients.
28:43But who's like,
28:43like at the pop-up specifically?
28:45Like who's kind of
28:46the most like interesting
28:48and successful
28:49and like cool
28:51and like hot person
28:52that's come to your pop-up?
28:54The coolest person
28:54that ever came to my pop-up
28:56was probably my Lola.
28:57Okay.
28:57Do you not want to tell them
28:58that I came to your pop-up?
29:00Okay, fine.
29:00I thought that was on the hot.
29:01You thought it was a secret?
29:02Yeah.
29:03You thought it was like
29:03attorney-client privilege?
29:04We weren't going to tell people?
29:05Yeah, exactly.
29:06So who was the coolest person
29:07that came to your pop-up?
29:08I'll put you in top five.
29:09Nice.
29:10Okay, what do we got
29:11going on over here?
29:12A lot of things.
29:13So I have some cornflakes,
29:15it's going to be my crunchy,
29:17waffle batter,
29:18chilies.
29:18I'm making my sauce now
29:20and I got some
29:21extremely hot oil.
29:23All right,
29:24that seems a little stressful.
29:25I'm going to get out
29:25of the kitchen.
29:26First, I'm going to do
29:27a little sweeping,
29:28but I'll leave y'all alone,
29:29okay?
29:30Bye!
29:31Bye!
29:32Oh my God.
29:33Desperate hail.
29:34My brother
29:35that you broke a plate?
29:36Was it awesome?
29:37Wow.
29:37It was awesome.
29:38It felt like the most
29:40empowering thing
29:41I've ever done.
29:41Wow.
29:42That's what happens
29:42when you're the boss.
29:43Chef, you got 10 minutes left.
29:50You got your beard.
29:51Hello there.
29:52Whatever.
29:53What am I naming this guy?
29:54Oh my God.
29:55The beards are so Santa.
29:58This is Santa
29:58on December 26th.
30:05You have five minutes,
30:06Chef.
30:12I mean,
30:12it looks like
30:13this guy was like
30:14coming home from the club
30:15and then like,
30:15he was like,
30:16damn,
30:16I really want to go get
30:17like the best fried chicken
30:18and sauce ever.
30:19And then like,
30:19he just smashed it
30:20like,
30:21and he enjoyed it.
30:22I do want to point out
30:23that they have the beards
30:24on their stations.
30:25I hate what I'm seeing.
30:28Why are you so upset by this?
30:29I thought you were
30:29going to love it.
30:30It is upsetting,
30:31but in a fun way.
30:31It's deeply upsetting.
30:32Yeah, it's true.
30:33I am having fun.
30:33Chef, you have three minutes left.
30:36No,
30:36definitely not panicking.
30:38I'm on the,
30:39I need to hurry up
30:40and play safe.
30:41Emily,
30:41I want to know,
30:42is what you're seeing
30:43what you had in mind
30:45when you pitched this challenge?
30:46I mean,
30:46really,
30:47I just pitched seven
30:48and they were all like,
30:49I would love to tell you
30:50that they were really thought out,
30:51but they were more just like,
30:53what if?
30:54What if this,
30:55and at the end,
30:56you got to the real good stuff?
30:58I think that what I was thinking of
30:59is like,
30:59oh wow,
31:00like that's so interesting.
31:01Like a beard is kind of like
31:02a flavor scrapbook.
31:04And like,
31:04I wonder,
31:05I wonder what,
31:07I just got gayer.
31:08Just your beautiful brain.
31:11Two beards.
31:12I do really quickly
31:14need to pause this
31:15because Maya
31:15just got the beards out
31:17and we're about to end.
31:18So I don't know
31:19if Maya's going to finish.
31:19Do you think she wants my home?
31:20Yeah,
31:21run in there,
31:22Allie.
31:24Chefs,
31:24you have one minute left.
31:29I don't know
31:30what the hell
31:30I'm doing right now.
31:32This is so freaking weird.
31:36Okay,
31:36this is like serving it
31:38on a band-aid.
31:39You're psychotic.
31:41These beards are clean, Allie.
31:43Yeah, they're clean.
31:44So is a band-aid.
31:46Touche.
31:47All right,
31:48chefs,
31:48you have ten,
31:50nine,
31:51eight,
31:52seven,
31:53six,
31:54five,
31:55four,
31:56three,
31:57two,
31:58one.
31:59Drop your hands
32:01and things are about to get hairy.
32:04What the fuck is this?
32:06I mean,
32:07I think we all have a bit of a messy situation here,
32:10so.
32:10Emily,
32:11are you ready to go try your challenge?
32:13I am.
32:13Are you guys ready to go try my challenge?
32:15I'm ready.
32:16I'm ready.
32:17Let's do it.
32:19Gastronauts,
32:20your challenge was to plate up a full dish
32:22on a man's beard.
32:24Maya,
32:25you're up first.
32:25What do you have for us?
32:26What I've done here is chicken and waffles.
32:29So it's gluten-free.
32:30It's a mochi waffle.
32:32Cornflake.
32:33Mochi.
32:34Encrusted.
32:34My first thought was cereal and cornflakes
32:37and how that gets everywhere.
32:38I don't know.
32:39And yeah,
32:39I hope you like it.
32:41It does look like the beard hair
32:44is braided into the chicken and waffles,
32:47which I think is an elegant touch.
32:49And I apologize if any beard gets in your mouth.
32:52I couldn't control that.
32:54Mmm.
32:55Whoa.
32:56Oh.
32:57Oh,
32:57gluten-free?
32:58Yes.
33:00Oh.
33:00I'm deeply affected.
33:03That's like candy.
33:04I mean,
33:04unbelievably crunchy chicken
33:06that's moist on the inside.
33:07Great flavor.
33:08The waffle does not taste gluten-free at all.
33:10And I love a waffle
33:11and it's so rare that I get to eat one.
33:13Yeah,
33:13I was going to say,
33:14thank you for making something of that.
33:15Honestly,
33:16I haven't made a waffle in years.
33:17Really?
33:18Wow.
33:18You cannot tell.
33:20You cannot tell.
33:21Emily,
33:22do you feel like this is accomplishing your challenge?
33:24Yeah,
33:24I do.
33:25I really feel like Maya understood like the real artistic thrust,
33:29which is just getting crumbs everywhere.
33:31I think it honestly is beautiful.
33:34Aw.
33:35I agree.
33:36I absolutely agree.
33:37Maya,
33:37thank you so much.
33:39Christina,
33:40you're up next.
33:41What have you made for us?
33:42So this is a cross between a picadillo and a Frito pie.
33:46Okay.
33:46So my,
33:47I like to go to Austin and my late nights out,
33:49I eat a lot of Frito pie.
33:52And then I love,
33:53a picadillo is just something I make all the time because it's quick and easy.
33:56And it has all these warming spices and raisins and olives.
33:59So kind of everything I love to eat.
34:01So I just took that and threw it on a beard.
34:04Oh,
34:05this is like my,
34:07this is my comfort food.
34:08It's just like a spicy beef.
34:10I think it's so beautiful and delicious.
34:13It really feels like this man has a story.
34:16So he had a big night out.
34:17Yeah.
34:18This man got,
34:18maybe at ACL,
34:20like stop by the Shady Grove.
34:22Right now,
34:23this man,
34:24he's in a Chewy's parking lot.
34:26Yeah.
34:27This is so delicious.
34:28I love how warm the flavor is.
34:30And it really builds on itself over time.
34:32So the more bites you take,
34:33the more flavor you get,
34:34it feels addictive.
34:35I also think that I like that,
34:37oh,
34:38the little crunch in there too.
34:39Oh yeah.
34:39Yeah.
34:40I love the little pieces of beard hair that I got.
34:42Absolutely.
34:43So once again,
34:44as Siobhan pointed out,
34:45Emily,
34:45this is food in a beard.
34:47Is this what you wanted?
34:48Yeah,
34:48for sure.
34:49For sure.
34:49Absolutely.
34:50You guys are knocking it out of the park.
34:51I love that.
34:52Thank you so much.
34:53Christina,
34:54this was absolutely delicious.
34:57Tiana,
34:58you're up next.
34:59What did you make for us?
35:00So,
35:01Mr. had a really saucy night out,
35:04right?
35:05And he comes in
35:06and he's eating some really saucy,
35:08delicious,
35:08crispy,
35:09crunchy chicken
35:09and made a mess.
35:11So we got a little bit of
35:12fried chicken bites
35:13with some calamansi aioli
35:14and a little bit of
35:15a hot honey,
35:17like gastric situation.
35:18Okay.
35:19And then
35:19the Cheshwan peppercorn.
35:21So like a little numbing effect.
35:22Oh,
35:23and I'm getting it.
35:24Hubba,
35:25hubba.
35:25It's spicy.
35:26I'm getting that kit
35:27for sure.
35:28You got to get the crispy,
35:29crunchy,
35:30like chicken skins too.
35:31You're,
35:32have you made
35:33like lots of
35:34gluten-free fried stuff before?
35:36Because I have.
35:37Okay.
35:37It's showing.
35:38It's really good.
35:39It's amazing.
35:40I have.
35:40Oh, good.
35:41I do want to know,
35:42how much beard hair
35:43is everyone getting?
35:44Not enough.
35:44It's wrapped around my tongue.
35:46Just the right amount.
35:47It's crazy to be eating
35:48something so good
35:49while looking at something
35:50so disgusting.
35:51It's really upsetting.
35:52You said you ran with this
35:54and I'll say
35:54you did a home run with this.
35:56Yeah.
35:57As a matter of fact,
35:58all three of you
35:59did incredible jobs
36:00all throughout the challenge,
36:01especially this round.
36:02Yes.
36:03Thank you so much.
36:04Yeah.
36:06Gastronauts,
36:06you did it,
36:07but only one of you
36:08created an unforgettable
36:09big bang in our mouths
36:10and that person
36:11will win an actual,
36:12literal,
36:12real-life piece
36:13of the moon.
36:15Judges will conspire
36:16amongst themselves
36:17to select a winner
36:18and once they do,
36:19you'll come whisper in my ear
36:20and tell me who won.
36:21Okay.
36:29The winner is,
36:30can I get a drumroll,
36:31please?
36:32Of this gluten-free gauntlet,
36:35Tiana!
36:40Get over here,
36:42grab your prize.
36:44I'm honored.
36:44There you go.
36:46I'm honored,
36:46a literal piece of the moon.
36:48How do you feel?
36:49I want to thank,
36:50I want to thank
36:51each and every one of you
36:52and I want to thank you guys
36:53for your quirky challenges.
36:54I had a freaking blast.
36:56And shout out to you ladies,
36:58we rocked it.
36:58You guys did an amazing job too.
37:00Literally first speech
37:01in Gastronauts winter history.
37:03Yeah!
37:04How could I not?
37:05And speaking of how could you not,
37:07how could you not also be judged?
37:09Oh my God.
37:10Did you not know
37:11that you too were being judged?
37:14What?
37:14The chefs will conspire together
37:16to decide on a winner
37:17of the most interesting
37:18and creative challenge.
37:20And that judge will win
37:21an actual, literal,
37:22real life piece of the sun.
37:28All right.
37:29And the winner of the actual,
37:30literal, real life piece
37:31of the sun is
37:33Siobhan!
37:34No way!
37:36Siobhan,
37:36I'm going to give you a prize!
37:37This is a running!
37:39Yes!
37:40Siobhan!
37:41Siobhan, you did such
37:42an incredible job!
37:44A huge round of applause.
37:44Yay!
37:46And a huge round of applause
37:47and a cosmic congrats
37:48to all of our participants today.
37:50And remember,
37:51home gastronauts,
37:52whether you're serving up
37:53Saturn-like savoriness
37:55or just assembling
37:56a tuna salad,
37:57boldly cook
37:58what no one's cooked before.
38:00Good night!
38:01I'm going to take my 10.
38:01I'm going to take my 10.
38:03Ow!
38:03Aw!
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