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00:00Digest gluten. We, the asteroids, them, the gastronauts.
00:11I'm your host, Jordan Myrick, and joining us in Mission Control tonight are Siobhan Thompson.
00:16I hope these meals are like the flat earth theory. Unbelievable.
00:20Allie Beardsley.
00:21I hope these meals are like the flat earth theory all my uncle wants to talk about.
00:25And Emily Axford.
00:26I hope these meals are like the flat earth theory. Worth cutting off your family for.
00:31Mission Control, are you ready to meet your gastronauts?
00:34Yes.
00:34Yes, absolutely.
00:35Please welcome Tiana G, chef and owner of Soulful Pop-Up.
00:38She's worked at Bon Appetit, Red Rooster, and Kitchens Across LA.
00:41But this is her first time cooking in space.
00:44Maya Dominguez, chef de cuisine at Picnic.
00:46She thrives on turning overlooked ingredients into something extraordinary, and we thrive on eating them.
00:51And Christina Tzenos, chef and owner of Sweet Greek.
00:55She learned how to cook alongside her yaya and is ready to bring her big, fat Greek cuisine to our competition.
01:01Gastronauts, your challenges tonight will take you on a journey through the gluten-free galaxy.
01:06But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:13What?
01:14Gastronauts, this challenge comes to you from Siobhan.
01:16Chefs, we already have toad in the hole, ants on a log, and pigs in a blanket.
01:22So today, I'm challenging you to create the newest take on the food phenomenon I call animal preposition article object.
01:31Gastronauts, you will be judged on taste, creativity, and childlike wonder.
01:34Your 30 minutes starts now!
01:37Okay, 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 because 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.
02:02I was inspired to buy bugs, critters, little things.
02:07So, yeah, I'm going to make my little bugs right now.
02:12So I'm going to take some crab meat and 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 ask 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,
02:36this is a challenge for your show.
02:39No 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.
02:51Did they have to name them as well?
02:52So we'll be judging on the name.
02:54Oh, everyone has to have a fun name.
02:56Yeah, they're like, it's a penguin and a, it'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.
03:09Yeah.
03:10Yeah.
03:11Oh, actually, I don't know how to cook.
03:13Okay, great.
03:13Great.
03:14Then get 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.
03:18So I'm going to run in there, I'm going to check everything out,
03:20and then I'll bring information back to all of y'all.
03:21Okay, yeah, because I want to know what is in this food processor.
03:24Oh, 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.
03:28Okay.
03:29Hello, chefs.
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.
03:37I love that.
03:38It'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.
03:47And did you grow up with dietary restrictions in your house?
03:49No.
03:50We're Greeks, so, you know, growing up,
03:52we pretty much ate everything and enjoyed everything.
03:55Yeah.
03:55All right, well, I'm excited to have this, and I love feta cheese.
03:57I'm seeing multiple cheeses.
03:59Okay, what do we got going on over here?
04:01My 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?
04:12I love crab, yes.
04:13Okay, so this is always good.
04:13I was a big seafood kid, for sure.
04:15Me too.
04:16Okay.
04:16What 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,
04:23so 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,
04:29some gluten-free soy sauce.
04:30We have some herbs.
04:31We have a lot of flavor.
04:33QP mayo, all the things.
04:35All right, well, I've really been bothering you for quite some time.
04:37Yeah, go away.
04:37Okay, all right, okay, all 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.
04:47What 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.
04:52They look a lot like the real deal.
04:55I make these all the time, and I always get grossed out by it,
04:59and they're definitely not maggots.
05:02I do want to address something.
05:03Yes.
05:03We both have our septums pierced.
05:05Oh, I just noticed.
05:06We sure do.
05:07Yeah.
05:07All right, well, that's really all we needed to connect on.
05:09Lovely.
05:10Perfect.
05:10I'll see you around.
05:11Okay, I'll see you around, too.
05:13That's another way of get away from me.
05:14You know, all right, okay, I'll leave.
05:17All right, bye.
05:17It's not bugs.
05:19It's not bugs.
05:19It's not bugs.
05:20It's not bugs, but it's supposed to look like bugs.
05:23Oh.
05:23What that is is puffed wild rice.
05:26Oh, amazing.
05:27But it's supposed to look like maggot.
05:29Whoa.
05:29That'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,
05:41it 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,
05:48which is a chicken omelet with spinach and feta.
05:50I'm just imagining her going into some kind of office
05:52and people being like, how was your trip?
05:54She's like, I ate a lot of cock in Greece.
05:56I ate a lot of cock, get it?
05:57And the other, we don't.
05:58You're fired?
06:04Isn't it crazy to say that I have to go to the bathroom?
06:07No one's ever said it, and you know what I'll say?
06:10If someone were to say it, it would be you.
06:12I'll be back.
06:13You're going to go to the bathroom?
06:13I'm going to go to the kitchen.
06:15No, no, Allie, 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.
06:24I've tried crab, like, once in my life.
06:27Why just one?
06:28It's not, there's no gluten in it.
06:30I just don't think it comes up that much in my life.
06:32I'm lost.
06:34What?
06:35Allie, hey.
06:35Jesus Christ.
06:36This place is huge.
06:38Yeah, it's gigantic.
06:39And that's your seat right there.
06:41I ran into your assistant,
06:42and she said your macrobiotic bento box is ready.
06:44She says I can only eat it from her hands, so.
06:49I want to know,
06:55did people eat ants on a log,
06:57pigs in a blanket?
06:58Like, were any of these things
06:59your type of thing growing up?
07:00I grew up in a super strict,
07:02no sugar household.
07:04Oh, no way.
07:05So ants on a log were dessert.
07:07Uh-huh.
07:08Ants on a log is, like,
07:09happy birthday.
07:11Happy birthday.
07:12Oh, no.
07:13It wasn't that sad.
07:15But, yeah.
07:16Chef, you have 10 minutes left.
07:21I'm on the about to assemble stage.
07:24So, just mixing up all these different creams that I have.
07:28Yeah, so I think I'm on track.
07:30I was so curious if it would be more time than you say on the show.
07:34You'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.
07:40This is reminding me of, like, a quick fire, though.
07:43I'm always just like,
07:44give them more time.
07:44That was impossible.
07:46Chef, you have five minutes left.
07:47Oh.
07:52Whoa, omelette's already done.
07:54They got five minutes left,
07:55and 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,
08:03oh, 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
08:10that 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?
08:16Awesome.
08:16We're just watching three women be left alone.
08:19Yes.
08:20And thrive.
08:23Chefs, you have one minute left.
08:26I don't know what I'm going to do,
08:28but I need to make some kind of design.
08:30They'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, I'm going to count them down from 10
08:43if y'all want to join me.
08:44Yeah.
08:44Hell yeah.
08:4510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:54Okay, Chefs, knives down.
08:56Everything down.
08:58Put it down.
08:59Okay, we did it.
09:01Good job.
09:02That was fun.
09:05Siobhan, are you ready to go try your animals in places?
09:08I am so ready for it.
09:09All right, everyone follow me this way.
09:11Oh, okay, get ready,
09:12because we have to take a freight elevator.
09:14You're calling this Allie's route?
09:16Yeah.
09:18Gastronauts, your challenge was to create a dish
09:20that has an animal, article, preposition,
09:23and object for Siobhan.
09:25Let's see what you made.
09:26Tiana, you're up first.
09:28So I have crab in a quilt.
09:30Oh, my gosh!
09:31I made, like, a little bit of, like, a crab cake filling
09:35with a bunch of, like, cutie mayo and herbs and tamari.
09:38And then for the dipping sauce,
09:39I did a black garlic ranch, essentially.
09:42I just ate it off the stick,
09:43and 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, that does make me feel better.
09:49I'm on camera eating, and I forgot how.
09:50That does make me feel better.
09:51If you want, you can, like, dip it in the ranch
09:54and then take some herbies.
09:55I see. I see. Can I?
09:57Gorm dogs normally have gluten in them.
09:58What's the substitute in this?
10:00Gluten-free AP flour.
10:01Oh, great.
10:02It's a perfect one for women.
10:03Rice flour and cornstarch.
10:06Siobhan, I want to know,
10:06do you feel like this accomplishes your challenge?
10:09Here's the thing.
10:10She sold it really well.
10:11Yeah.
10:11And that's all I'm asking for.
10:13Perfect. This was so delicious.
10:14Tiana, thank you so much.
10:16Awesome.
10:17Wow.
10:18Maya, what do you have for us?
10:19What 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,
10:37a little crunchiness with the creaminess.
10:40This is so good.
10:41The puffed rice on top has such a crispy, toasty,
10:44almost 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...
10:52Oh, yeah, maybe.
10:53They might have.
10:54They were these little Mexican wedding cookies
10:55that are great.
10:56Cool.
10:57This is my first time making a tiramisu
11:00that didn't sit in the fridge,
11:01because usually you let it sit to get it all...
11:03Oh, God.
11:04I'll say the only real difference
11:04is that the cookies are crunchy,
11:06and I think, honestly, it's a welcome addition.
11:08I think it's fun.
11:09Yeah, 100%.
11:10Well, Maya, thank you so much.
11:11This was absolutely delicious.
11:14Christina, what did you make today?
11:15Judges, today I made for you cock in a sock.
11:20All right, let's get into it.
11:22Cock in a sock.
11:24So, basically, it's a chicken omelet
11:26with spinach feta, red bell peppers,
11:29and some chives on top,
11:30and a little melty Gruyere inside.
11:33This is so good.
11:34This is so good.
11:34I would say that, like,
11:36as someone who ate ants on a log as a kid,
11:38like, I actually wouldn't serve
11:40young Emily cock in a sock.
11:41Why not?
11:42Why not?
11:43Because of the name.
11:44Which part of it?
11:45Interesting.
11:45The sock part.
11:46Siobhan, I do want to know,
11:47do you think that these dishes,
11:49is there any downside to the fact
11:51that they're so complicated
11:52compared to what your challenge was?
11:53No, I don't care.
11:55They're delicious.
11:55Can you imagine if one of them
11:56was just ants on a log?
11:58Yeah.
11:59It was just a carrot.
12:00For 30 minutes,
12:00I could use carrot in half.
12:02Well, this was so wonderful.
12:04Thank you so much, Christina.
12:05Thank you so much.
12:07Chefs, this was absolutely wonderful.
12:09Thank you so much.
12:10Please go back to the kitchen
12:11and make us more food.
12:14No, I'm serious.
12:15Go back to the kitchen.
12:15I'm sorry.
12:16I love when we all laugh together,
12:18but we do not have to do it.
12:20No, but you guys are.
12:21You got to do it.
12:22All right.
12:22I thought that was really successful.
12:24That was so good.
12:25Yeah.
12:25Every single one of them were great.
12:26Crazy good.
12:27Yeah.
12:27And I knew that we were coming on this show
12:29to, like, eat and hang,
12:30but I felt true joy at that table.
12:33It felt like we were in a diner
12:35eating, like, really insanely good food
12:37and it was all gluten-free,
12:38which made my mind, like, glitch.
12:40People have gotten so good
12:41at cooking gluten-free now,
12:42but it feels like a lot of kitchens
12:44are behind on that
12:45because they just simply
12:46don't want to learn.
12:47Yeah.
12:48Okay.
12:48Allie.
12:49Yes.
12:49Are you ready to present your challenge?
12:50I'm ready.
12:51Gastronauts, we have your next challenge,
12:53and it comes from Allie Beardsley.
12:54Hey, chefs, I eat sushi so often
12:57that I've had everything
12:58that they have to offer
12:59at my local sushi joint.
13:00So I'm challenging you
13:02to make the most unique
13:03sushi-inspired dish.
13:05But there's a catch.
13:07I will be joining you in the kitchen,
13:09and you will have to instruct me
13:10on how to execute a portion of the dish.
13:13I'm constantly trying
13:14to impress my chef father.
13:16This is Can't Make Sushi
13:18Without You and I.
13:20Since the chefs are going to offload
13:22part of their work to Allie,
13:23I'm going to do the same.
13:25My favorite culinary personality,
13:27Carla Hall,
13:27is here to kick off
13:28this next challenge
13:29by reading something
13:30I wrote for her.
13:31No way.
13:33Chef, you have 30 minutes
13:35to make Allie's wacky and wild,
13:37totally unique,
13:39gluten-free,
13:40sushi restaurant-inspired dinner.
13:43Just be prepared for Allie
13:45to pop in and take over
13:46at any point.
13:48Your time starts now.
13:53Allie, you are operating
13:58four of them,
13:59and you will be with each one
14:00of them for one-third
14:01of their time.
14:02So Allie, get over there.
14:05Go!
14:05Go!
14:06Good luck, Allie!
14:08It's going to take me
14:0820 minutes to get there.
14:09Allie, wrong way!
14:11Hey!
14:13Hi, chefs.
14:14Hello.
14:14How's it going?
14:15I'm watching right now,
14:17and just from body language,
14:18Beardsley entered
14:20so apologetically.
14:22If anyone has
14:23a little side thing
14:24that you want me
14:25to do now,
14:26let me know.
14:27Do you know how
14:27to use a knife, really?
14:28Yes!
14:29It's like this, right?
14:31This does kind of feel
14:32like when you cook
14:33with a kid,
14:34and you're like,
14:35here, chop this,
14:36but you give them
14:37a fake knife
14:37and fake food.
14:38How do you feel
14:39about sriracha mayo?
14:40Love, love sriracha mayo.
14:41All right, do you want
14:42to make it for me?
14:42Yes, I do.
14:43I trust you.
14:45And we're going to just
14:45do whatever we have.
14:46Make it and then put it in here?
14:47Just right in here.
14:48Just squeeze it in there,
14:49and then you're going
14:50to shake it up,
14:50and you tell me.
14:51Allie, just remember,
14:52you can really get in there,
14:53kind of mix stuff up,
14:55do whatever, have fun,
14:56and remember to really
14:57utilize Allie.
14:59Okay.
15:02Oh, are we sponsored?
15:04Allie is just looking
15:05around the pantry?
15:07This is absolute,
15:08like, bring your nephew
15:09to work day energy.
15:09Yes, absolutely.
15:11Allie.
15:11Allie, you're supposed
15:12to be cooking.
15:13Do you want to stir some rice?
15:14Yes.
15:15All right.
15:16I would love to.
15:16I told them that Allie
15:18was supposed to spend
15:18one-third of the time
15:19with each one of them,
15:20and that's already
15:21not happening.
15:23I feel like I won,
15:25like, a raffle or something.
15:28I don't feel necessarily
15:29that confident,
15:30but I also don't feel
15:31like I'm drowning.
15:33Okay, no, no, no.
15:33Stop right there.
15:34You're not putting
15:34any unconfidence in my food.
15:36I have total confidence
15:38in your food,
15:39and that I have
15:40a wavering confidence
15:41about why I'm in here
15:42in Chelsea food.
15:43Allie does have
15:45such an unbelievable
15:46natural charm
15:47that they really can't
15:48get away with
15:49doing anything.
15:49I think they have,
15:50like, fuckboy sous chef
15:52energy.
15:52Yes.
15:53Yes.
15:53Yes, but they don't have,
15:54like, a...
15:54And the track jacket's
15:55really bringing it out.
15:56A hundred percent.
15:57So just a reminder,
15:58Allie does have to help you.
16:00Let Allie know now
16:01that you need help, Maya.
16:02This is tasting great.
16:03Maya, I know you can hear me.
16:05I can see it in your eyes
16:06that you're ignoring me.
16:07I see it in your eyes.
16:08Yeah, if you think
16:09of something,
16:09grab me a small side quest.
16:12Listen, I'm sorry.
16:13I gotta go in there.
16:14Allie's not cooking at all.
16:15You gotta go.
16:15I gotta go make sure
16:16it's happening.
16:17This is, like,
16:18half the challenge.
16:20Okay.
16:20Do you want to microplane
16:21some limes in there, too?
16:22Yes.
16:23You asked me
16:23to come on this show.
16:26You sent me texts.
16:27Yes.
16:28You are not cooking at all, Allie.
16:29I am cooking.
16:30I was over there.
16:31I keep hearing you say,
16:32if you need anything,
16:33let me know.
16:33That's not how this works.
16:34Maya.
16:35Hi.
16:36Maya.
16:37Hello.
16:37What's going on?
16:38Allie has to help you.
16:40I'm not there yet,
16:41but I will need help.
16:43What are you going
16:43to use Allie for?
16:44Assembly.
16:45Assembly of what?
16:47Assembly of my sushi thing.
16:49Okay.
16:50If you promise.
16:51Yes.
16:51You have to do it
16:52or you're disqualified.
16:53Okay.
16:53I promise.
16:54I promise.
16:55You have to do it.
16:56Everyone has to use it.
16:57You have to go back
16:57to Christina at some point.
16:58I will do it.
16:58I have to enforce the challenge
17:00or else I'll lose my job.
17:01I understand.
17:02Yeah.
17:02Is everyone feeling
17:03adequately guilted?
17:04Use Allie in the challenge.
17:08Christina?
17:08Allie made my sriracha mayo.
17:10I made it.
17:10I made it.
17:10It wasn't enough.
17:11I'm making it around.
17:11It wasn't enough.
17:12It wasn't enough.
17:13That was a fool's errand.
17:15What?
17:15And I need a fool's challenge.
17:17Okay.
17:18I'm leaving.
17:20Sort of a sub game of this
17:21is watching every chef
17:23try to get out
17:24of working with Beardsley.
17:26Okay.
17:26I'm back.
17:27Great.
17:27I had to lay down the law.
17:28You did great.
17:29We support it.
17:30We support it.
17:30The camera team doesn't get paid
17:32if any contestant cheats.
17:33Exactly.
17:35That's the rules of this show.
17:36It's in their contract.
17:38Maya, I'm all yours
17:39if you want something.
17:40Okay.
17:41You can even make up a sauce
17:43that I make
17:43and then you don't use.
17:45You know what?
17:46Can you actually cut me some chilies?
17:48Yes.
17:48Okay.
17:49We're chopping now.
17:50Okay.
17:51You know,
17:51I would usually stop
17:53but you just went all the way
17:54so I'm going to say
17:55pretty darn good.
17:57Okay.
17:59I do like the chef's body language
18:00is all just like
18:01no one is like fully looking at them.
18:03They're all just like,
18:04oh, hey, yeah.
18:05So my boss said
18:06that I have to show you around.
18:10Allie just has one glove
18:11walking around
18:12like they're some kind of
18:13super villain from a movie.
18:15All right, chefs,
18:16you have 15 minutes left
18:17and that's 15 minutes
18:19of using Allie Beardsley
18:20as your sous chef.
18:23Okay.
18:23Anything?
18:24Do you want to thinly slice
18:25some beef for me?
18:26Yes, I would love to.
18:27So just like,
18:28is this a steak
18:29or is this a...
18:30Maybe a Tuesday?
18:31Okay.
18:32This feels huge.
18:33The chef is actually
18:34letting Allie cut...
18:35Oh my God,
18:36the pizzazz.
18:37Do you see like playing
18:38it like a violin bow?
18:39Yes,
18:39but this has to be
18:40a major portion of the dish.
18:42Yes.
18:43Hi, Maya.
18:44Hi.
18:45Sorry,
18:45I just messed up my process.
18:47I kind of have to redo it,
18:48but...
18:48Okay.
18:48So what I'm seeing
18:49is that Maya has messed up
18:51and is now having to pivot
18:53and redo their dish.
18:55Maya forgot to add cabbage
18:57to her roll,
18:59which apparently
18:59was an integral part.
19:01So they tried to do the roll,
19:02the roll just completely
19:03fell apart.
19:03Got it.
19:04That makes sense.
19:05Chefs,
19:05you have five minutes left.
19:15Have either of y'all
19:16ever worked in a restaurant?
19:17I waited tables
19:18for a long time,
19:19but I've never done
19:19back a house.
19:20Yeah.
19:20Which restaurant was it?
19:22Bunch of fancy places.
19:23Okay.
19:23The Publican in Chicago
19:24I worked at.
19:25Wow.
19:26So fancy.
19:27I went there
19:28with a gift certificate
19:29one time.
19:30It's great.
19:30That's how you know
19:31it's nice.
19:36Chefs,
19:36you have three minutes left.
19:38Yeah, they are.
19:41Oh my God.
19:42These look stunning.
19:43Oh, sorry.
19:44Chefs,
19:45you have 30 seconds left
19:46to use Ali Beardsley.
19:48And if we don't use Ali
19:49in the last 30 seconds,
19:50you're going to start
19:51the challenge over.
19:54Come on, bud.
19:59All right,
20:00we're going to count them in.
20:01Ten,
20:02nine,
20:03eight,
20:04seven,
20:05six,
20:06five,
20:07four,
20:08three,
20:09two,
20:09one.
20:11Happy New Year.
20:13Chefs,
20:14knives down.
20:15Normally,
20:15I would ask Ali this question,
20:16but Ali's not here.
20:17So are you two ready
20:18to go try the dishes
20:20that Ali made for Ali
20:21and also us?
20:22Absolutely.
20:23Okay,
20:23all right,
20:24let's go.
20:25Ali,
20:25you're not one of the chefs.
20:26Get over here.
20:27I am now.
20:27I'm actually more comfortable
20:29over here.
20:29You're one of the judges.
20:30Come sit down, Ali.
20:32Ali did a really good job.
20:33Come on, Ali.
20:34We saw what happened back then.
20:36I'm different now.
20:39Chefs,
20:39you had to make a unique
20:40sushi dinner-inspired meal.
20:42Let's see what you did.
20:44Christina,
20:44you're up first.
20:45Chefs,
20:45what Ali made for you today,
20:47it's a play on a beef tataki
20:51and meat and potatoes.
20:52It's a thinly sliced beef
20:54over a red skin potato
20:56with tataki sauce
20:58and sriracha mayo
21:00that Ali did a very good job
21:02That I really did do.
21:03The sauce on the top
21:04is a sriracha mayo
21:05and the sauce
21:05that I marinated the beef in,
21:08it'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, Ali,
21:15I'll say,
21:16great sauce.
21:17Yeah.
21:18What percentage of this dish
21:19would you say Ali did?
21:20Ali made the knife cuts
21:22on the beef.
21:23We did see that.
21:23We did see that.
21:24With the finesse
21:25like you were playing the violin.
21:27Ali loved sushi
21:28so 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.
21:33It was really good.
21:34All right, Tiana,
21:35you're up next.
21:36Okay,
21:37I have a pop-up restaurant
21:38called Soulfell
21:39where I celebrate my heritage
21:40through Filipino Soul Food Fusion
21:41and I try to incorporate
21:43my like culinary philosophy
21:44and everything that I do.
21:45So we have a play
21:47on crispy rice in tuna.
21:49Instead of like
21:49the regular plain crispy jasmine rice,
21:52we're doing a jambalaya.
21:53So we're going down south there.
21:54And then for the tuna,
21:56we're doing a tuna quinoa,
21:57which is essentially
21:58like a poke, if you will.
22:00I'm feeling this down south.
22:02This is absolutely wonderful.
22:04I think it's an absolute
22:05explosion of flavors.
22:08There's like almost
22:09like a lightness in there
22:10and maybe it's from the cucumber,
22:11but it's really, really good.
22:13Well, yeah,
22:13there's like fresh notes
22:15from the cucumber on top.
22:16Yeah.
22:16But then there's also
22:17like a lot of like acid
22:19and chili
22:19and herbaceousness
22:21in the quinoa dressing itself.
22:23We have to know,
22:23what did Ali do on this dish?
22:25You know,
22:25Ali was the perfect sous chef.
22:27I'm not going to lie.
22:28Oh, yeah.
22:29There is,
22:30there is a conflict of interest.
22:30When it came down to making the rice,
22:32okay,
22:32they seasoned the rice.
22:33Okay.
22:34The perfection.
22:35Good, right?
22:35It's good, right?
22:37It's good, right?
22:38Right, right, right.
22:39You think somebody auntie did that,
22:41right, right?
22:41Yeah.
22:43It's me.
22:45Can you imagine
22:45if you're imagining someone's auntie
22:46and then they reveal it?
22:48It's me on a skateboard.
22:51Ali,
22:51are you getting sushi
22:52from these dishes so far?
22:53Yes.
22:53Yeah, yeah, yeah.
22:54Totally.
22:54I love the sub out of the potato
22:56and I love the sub out
22:57of the jambalaya.
22:57I think that's really cool.
22:58Both of these are great.
22:59Tiana,
23:00thank you so much.
23:01Pleasure.
23:02Maya,
23:02you're up next.
23:03So this is my plate
23:04on an agadashi tofu.
23:06So what I did
23:07is I wrapped it
23:08in cabbage
23:09and then
23:10to make that crispy layer
23:12I use rice paper
23:14and the broth.
23:15So that's just
23:16a dashi
23:17that I made
23:18with some
23:19instant dashi.
23:21And you made it?
23:22Not Ali?
23:22Ali,
23:23actually,
23:24they cut up
23:25some beautiful chilies
23:26that I was gonna
23:26garnish on top
23:27but I forgot.
23:29You gave them
23:30the busy work.
23:32One thing Ali did
23:33didn't make the plate.
23:33You know what Ali did do?
23:35Saved my rice
23:36because my rice
23:36was burning.
23:38I don't know
23:38what was happening
23:38over there
23:39but Ali took my rice.
23:40What percentage
23:41would you say
23:42Ali did of this dish?
23:43I would say like 30%.
23:45Yeah, that's fair.
23:46I'm gonna need
23:46your support.
23:48Okay, I do love you
23:49so I'm gonna back off.
23:50It's just this,
23:51you really wanted
23:52to do this challenge.
23:53I wanted it to go well.
23:54Are you saying it didn't?
23:55No, it went great.
23:55I thought this dish
23:56tasted really good.
23:57I thought this really
23:58encapsulated
23:58what this dish tastes like
24:00when you get it
24:00at a sushi restaurant.
24:02With tofu,
24:03you're always expecting
24:04it to be a little bland
24:05but it wasn't at all.
24:06There was like
24:06a lot of umami in it.
24:08If you guys just try this
24:09also, yeah,
24:10the dash is really good.
24:11Okay, we'll slurp
24:11the rest of this down
24:12but 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
24:18to see what you do next.
24:19Head back to the kitchen.
24:20Don't.
24:20No, Ali.
24:21Ali.
24:21Ali.
24:22I'm gonna just
24:22take a quick smoke break.
24:23Ali.
24:24Ali, just stay.
24:25You're not a chef.
24:27You're a comedian.
24:28Okay, I think that was
24:29a pretty successful challenge.
24:30Yeah, it's gonna be
24:31really tough to judge
24:32because every single dish
24:33has been great.
24:35Has been incredible.
24:36Yes.
24:36Yeah, totally.
24:37Let's move into
24:37our next challenge
24:38which comes from you, Emily.
24:40Are you ready?
24:42Yeah.
24:43Gastronauts,
24:43your challenge now
24:44comes from Emily.
24:46Hey, chefs.
24:47I have never been able
24:48to grow a beard
24:48which means I've never
24:49gotten to eat crumbs
24:51in my beard
24:51which means I've never
24:53eaten crumbs
24:53from my beard
24:55so I'm challenging you
24:56to make me a meal
24:58of crumbs
24:58served in a man's beard
25:00worthy of
25:02a James Beard Award.
25:03This is
25:04James Beard Crumbs.
25:06Gastronauts,
25:07there you have it.
25:09Your challenge
25:09is to assemble
25:10a dish
25:11as crumbs
25:13on a man's beard.
25:15You will be judged
25:16on taste
25:17and that's pretty much it
25:18because what else
25:19could we possibly
25:20judge you on?
25:21You have 30 minutes
25:22starting
25:23now!
25:23This is how
25:31it's going to work.
25:32We have mannequin heads
25:33with clean beards
25:35on them.
25:35The chefs
25:36will dish up
25:37the dish
25:38on the fake beard
25:40and there will be
25:41a plate underneath
25:42where the dish
25:43will also be dished up.
25:44So you could eat
25:45off the beard
25:46or you could eat
25:46the stuff that's
25:47fallen off the beard.
25:49It's really up to you.
25:50The world is your beard
25:51as I always say.
25:52That's what they say.
25:54That's what they always say.
25:55I personally don't
25:57really like beards.
25:58They scratch my skin.
26:00So, yeah,
26:01I had a hard time
26:02concepting it
26:03but then
26:03once I got
26:04what I was going to make
26:05I knew it would be
26:06delicious
26:07and very crumb-like.
26:13Are you doing
26:14the chicken skin?
26:15I am.
26:16I love a good chicken skin.
26:17Okay, I do have
26:22to acknowledge
26:23that you have been
26:24on a space-themed
26:25season of D20
26:26where your spaceship
26:28was food.
26:29It could be this,
26:30honestly.
26:31There's like a vibe
26:33to this space station
26:34that could be
26:35from Starstruck.
26:36Yeah.
26:37I'm curious,
26:37if I was on that
26:38season of D20,
26:39what do you think
26:40my character
26:40would have been?
26:41Oh!
26:42Maybe the chef
26:43or the chef.
26:44Oh my God,
26:44that would have been cool.
26:45Whoa, and what would
26:46my name be?
26:47Because you're wearing
26:47so many martini-based
26:49things.
26:49Maybe it's like...
26:50Martini Freeman.
26:52Oh!
26:52Oh!
26:53And you just kind of like...
26:55Yeah, I'm doing like
26:55a drag king thing
26:57of Martin Freeman.
26:58Okay, I honestly love
26:59that.
27:00I'm going to go run
27:00that idea
27:01by the chefs
27:02and I'm going to see
27:03what they think about it
27:04and if they get it,
27:05honestly.
27:06It's a layered idea.
27:08Hi, chefs.
27:10What is this?
27:10Garlic?
27:11It's so wet.
27:12I wanted to think
27:12of the crumbliest thing
27:13I could make
27:14and I'm making
27:14a picadillo
27:15which is common
27:16in the Caribbean
27:18and Latin American.
27:19Absolutely.
27:19So it's like
27:20a ground beef stew.
27:21It's going to be
27:21really yummy for you
27:22when you eat it
27:23out of that beard.
27:24That sounds so good
27:25if I were to not
27:26eat it off a beard.
27:27I know.
27:28So outside of this
27:29kind of thing
27:29and like putting food
27:30on beards
27:31and talking to me
27:32on TV,
27:33what do you do?
27:34I spread the gospel
27:35of Greek food, basically.
27:36To that I say,
27:37Opa.
27:37Opa.
27:38This is my show.
27:39Am I allowed to break a plate?
27:40No, right?
27:40Probably not because of safety.
27:42You tell me.
27:42Am I allowed to do it
27:43or no?
27:43You.
27:44Hey, look at me.
27:45Don't look away.
27:45I can do it?
27:46I'm going to do it.
27:47Can I do it in the center?
27:48The lighting will be bad
27:49but I don't care.
27:50This is the most excited
27:51I've been on the show.
27:53Thanks for approving this.
27:55One, two,
27:56everyone say it with me.
27:57One, two, three.
27:58Opa.
27:59Opa.
28:01Now someone get me
28:02a broom and a dustpan.
28:04I'm going to clean it up
28:04while I talk to the chefs.
28:06Wow.
28:07That was awesome.
28:09You're a natural.
28:10Okay.
28:11Wow.
28:11Blood is coursing through.
28:13My veins.
28:14I feel the energy.
28:16Wow.
28:16Okay.
28:16I want to talk about your pop-up.
28:18So Soul Fill,
28:19my pop-up,
28:19I celebrate my heritage
28:21to Filipino Soul Food Fusion.
28:22I birthed the idea
28:23like when I was a kid
28:24and then finally came to fruition
28:26like mid-pandemic.
28:29Who's kind of like
28:30the coolest,
28:31maybe most successful guest
28:33you've ever had?
28:34Oh, I mean,
28:35I've definitely had
28:36a lot of amazing
28:36successful clients.
28:38But who's like,
28:38like at the pop-up specifically?
28:41Like who's kind of
28:41the most like interesting
28:43and successful
28:44and like cool
28:46and like hot person
28:47that's come to your pop-up?
28:49The coolest person
28:49that ever came to my pop-up
28:51was probably my Lola.
28:52Okay.
28:52Do you not want to tell them
28:53that I came to your pop-up?
28:55Okay, fine.
28:55I thought that was on the hot.
28:56You thought it was a secret?
28:57Yeah.
28:58You thought it was like
28:58attorney-client privilege
28:59we weren't going to tell people?
29:00Yeah, exactly.
29:01So who is the coolest person
29:02that came to your pop-up?
29:03I'll put you in top five.
29:04Nice.
29:05Okay, what do we got
29:06going on over here?
29:07A lot of things.
29:08So I have some cornflakes.
29:10It's going to be my crunchy
29:11waffle batter,
29:13chilies.
29:13I'm making my sauce now
29:15and I got some
29:16extremely hot oil.
29:18All right,
29:19that seems a little stressful.
29:20I'm going to get
29:21out of the kitchen.
29:21First, I'm going to do
29:22a little sweeping,
29:23but I'll leave y'all alone.
29:24Okay?
29:25Bye.
29:26Bye.
29:27Oh my God.
29:29Desperate hail me.
29:29My by C.
29:30Yes.
29:31That you broke a plate?
29:31Was it awesome?
29:32It was awesome.
29:33It felt like the most
29:35empowering thing
29:36I've ever done.
29:36Wow.
29:37That's what happens
29:37when you're the boss.
29:38Chefs, you got
29:39ten minutes left.
29:45You got your beard.
29:46Hello there.
29:48Whatever.
29:48What am I naming this guy?
29:50Oh my God.
29:50The beards are so Santa.
29:53This is Santa
29:54on December 26th.
29:55You have five minutes,
30:01chef.
30:07I mean, it looks like
30:08this guy was coming home
30:09from the club
30:10and then he was like,
30:11damn, I really want to go
30:12get the best fried chicken
30:13and sauce ever.
30:14And then he just smashed it
30:15and he enjoyed it.
30:17I do want to point out
30:18that they have the beards
30:19on their stations.
30:20I hate what I'm seeing.
30:23Why are you so upset by this?
30:24I thought you were
30:24going to love it.
30:25It is upsetting,
30:26but in a fun way.
30:26It's deeply upsetting.
30:27Yeah, it's true.
30:28I am having fun.
30:29Chefs, you have
30:29three minutes left.
30:31No, definitely not panicking.
30:33I'm on the
30:34I need to hurry up
30:35and play safe.
30:36Emily, I want to know,
30:37is what you're seeing
30:38what you had in mind
30:40when you pitched this challenge?
30:41I mean, really,
30:42I just pitched seven
30:43and they were all like,
30:44I would love to tell you
30:45that they were really
30:46thought out,
30:47but they were more just like,
30:48ooh, what if?
30:49What if?
30:50And at the end,
30:51you got to the real good stuff.
30:53I think that what I was
30:54thinking of is like,
30:54oh, wow,
30:55like, that's so interesting.
30:56Like, a beard is kind of
30:57like a flavor scrapbook.
30:59And like, I wonder,
31:00I wonder what
31:01I just got gayer.
31:03Just your beautiful brain.
31:07Two beards.
31:08I do really quickly
31:09need to pause this
31:10because Maya
31:11just got the beards out
31:12and we're about to end.
31:13So I don't know
31:14if Maya's going to finish.
31:14Do you think she wants my home?
31:16Yeah, run in there, Allie.
31:19Chefs,
31:19you have one minute left.
31:24I don't know
31:25what the hell
31:25I'm doing right now.
31:27This is so freaking weird.
31:31Okay.
31:32This is like serving it
31:33on a Band-Aid.
31:34You're psychotic.
31:36These beards are clean, Allie.
31:38Yeah, they're clean.
31:39So is a Band-Aid.
31:41Touché.
31:41All right, Chefs,
31:44you have ten,
31:45nine,
31:46eight,
31:47seven,
31:48six,
31:49five,
31:50four,
31:51three,
31:52two,
31:53one.
31:54Drop your hands
31:56and things are about
31:58to get hairy.
31:59What the fuck is this?
32:01Liza.
32:01I mean,
32:02I think we all have
32:03a bit of a messy situation here,
32:05so.
32:05Emily,
32:06are you ready
32:06to go try your challenge?
32:08I am.
32:08Are you guys ready
32:09to go try my challenge?
32:10I'm ready.
32:11I'm ready.
32:12Let's do it.
32:15Gastronauts,
32:15your challenge
32:16was to plate up
32:16a full dish
32:17on a man's beard.
32:19Maya,
32:19you're up first.
32:20What do you have for us?
32:21What I've done here
32:22is chicken and waffles,
32:24so it's gluten-free,
32:25it's a mochi waffle,
32:27cornflake encrusted.
32:30My first thought
32:31was cereal
32:31and cornflakes
32:32and how that gets everywhere,
32:34I don't know.
32:34And yeah,
32:35I hope you like it.
32:37It does look like
32:38the beard hair
32:39is braided
32:40into the chicken
32:41and waffles sauce,
32:42which I think
32:43is an elegant touch.
32:44And I apologize
32:45if any beard
32:47gets in your mouth,
32:47I couldn't control that.
32:49Mmm.
32:50Whoa.
32:51Oh, gluten-free?
32:53Yes.
32:55Oh.
32:57That's like candy.
32:59I mean,
33:00unbelievably crunchy chicken
33:01that's moist on the inside,
33:02great flavor.
33:03The waffle does not
33:04taste gluten-free at all.
33:06And I love a waffle
33:06and it's so rare
33:07that I get to eat one.
33:08Yeah, I was gonna say
33:09thank you for making
33:10something that, like...
33:10Honestly,
33:11I haven't made a waffle
33:12in years,
33:12so I was like,
33:13okay.
33:13You cannot tell.
33:15You cannot tell.
33:16Emily, do you feel like
33:17this is accomplishing
33:18your challenge?
33:19Yeah, I do.
33:20I really feel like
33:20Maya understood
33:22like the real
33:23artistic thrust,
33:24which is just
33:24getting crumbs everywhere.
33:26I think it honestly
33:27is beautiful.
33:29Aw.
33:30I agree.
33:31I absolutely agree.
33:32Maya, thank you so much.
33:34Christina,
33:35you're up next.
33:36What have you made for us?
33:37So this is a cross
33:38between a picadillo
33:39and a Frito pie.
33:41Okay.
33:41Oh!
33:42So my...
33:42I like to go to Austin
33:43and my late nights out,
33:45I eat a lot of Frito pie.
33:47And then I love...
33:48Picadillo is just something
33:49I make all the time
33:50because it's quick and easy
33:51and it has all these
33:52warming spices
33:53and raisins and olives,
33:55so kind of everything
33:55I love to eat.
33:56So I just took that
33:58and threw it on a beard.
34:00Oh!
34:00The spice.
34:01This is like my...
34:02This is my comfort food.
34:03It's just like a spicy beef.
34:05I think it's so beautiful
34:07and delicious.
34:08It really feels like
34:10this man has a story.
34:11So he had a big night out.
34:12Yeah, this man got...
34:14Maybe he had ACL.
34:15Like, stop by the Shady Grove.
34:18Right now, this man,
34:19he's in a Chewy's parking lot.
34:21Yeah.
34:22This is so delicious.
34:23I love how warm the flavor is
34:25and it really builds
34:26on itself over time.
34:27So the more bites you take,
34:28the more flavor you get,
34:29it feels addictive.
34:30I also think that
34:31I like the little crunch
34:33in there, too.
34:34Oh, yeah.
34:35I love the little pieces
34:36of beard hair that I got.
34:37Absolutely.
34:38So once again,
34:39as Siobhan pointed out,
34:40Emily, this is food and a beard.
34:42Is this what you wanted?
34:43Yeah, for sure.
34:44For sure.
34:44Absolutely.
34:45You guys are knocking it
34:46out of the park.
34:47I love that.
34:47Thank you so much.
34:48Christina, this was
34:49absolutely delicious.
34:52Tiana, you're up next.
34:54What did you make for us?
34:55So, mister had a really
34:57saucy night out, right?
34:59And he comes in
35:01and he's eating
35:02some really saucy,
35:03delicious, crispy,
35:04crunchy chicken
35:04and made a mess.
35:06So we got a little bit
35:07of fried chicken bites
35:08with some calamansi aioli
35:09and a little bit
35:10of a hot honey,
35:12like gastric situation.
35:13Okay.
35:14And then the Szechuan peppercorn,
35:16so like a little
35:16numbing effect.
35:18Oh, and I'm getting it.
35:19Hubba hubba.
35:21It's spicy.
35:21I'm getting that kick.
35:22For sure.
35:23You got to get the crispy,
35:24crunchy, like,
35:25chicken skins, too.
35:26Have you made, like,
35:28lots of gluten-free
35:30fried stuff before?
35:31I have.
35:32Okay, it's showing.
35:33It's really good.
35:34And it's amazing.
35:35I have.
35:35It's so good.
35:36I do want to know,
35:37how much beard hair
35:38is everyone getting?
35:39Not enough.
35:40It's wrapped around my tongue.
35:41Just the right amount.
35:42It's crazy to be
35:43eating something so good
35:44while looking at something
35:45so disgusting.
35:46Yes, it's really upsetting.
35:48You said you ran with this,
35:49and I'll say
35:49you did a home run with this.
35:51Yeah.
35:51As a matter of fact,
35:53all three of you
35:54did incredible jobs
35:55all throughout the challenge,
35:56especially this round.
35:57Yes.
35:58Thank you so much.
35:59Yeah.
36:01Gastronauts,
36:01you did it,
36:02but only one of you
36:03created an unforgettable
36:04big bang in our mouths,
36:05and that person
36:06will win an actual,
36:07literal,
36:08real-life piece
36:08of the moon.
36:10Judges will conspire
36:11amongst themselves
36:12to select a winner,
36:13and once they do,
36:14you'll come whisper
36:15in my ear
36:15and tell me who won.
36:16Okay.
36:24The winner is,
36:25can I get a drumroll,
36:26please?
36:27Of this gluten-free gauntlet,
36:34Tiana!
36:36Tiana, get over here.
36:37Grab your prize.
36:39I'm honored.
36:39Try to make the old winners.
36:41I'm honored.
36:41A literal piece of the moon.
36:43How do you feel?
36:44I want to thank,
36:45I want to thank
36:46each and every one of you,
36:47and I want to thank you guys
36:48for your quirky challenges.
36:49I had a freaking blast.
36:51And shout out to you ladies.
36:53We rocked it.
36:54You guys did an amazing job, too.
36:55Literally, first speech
36:56in Gastronauts' winner history.
36:58Yeah!
36:59I mean,
36:59how could I not?
37:00And speaking of how could you not,
37:02how could you not also be judged?
37:05Whoa.
37:05Did you not know
37:06that you, too,
37:08were being judged?
37:09The chefs will conspire together
37:11to decide on a winner
37:12of the most interesting
37:13and creative challenge,
37:15and that judge will win
37:16an actual, literal,
37:17real-life piece of the sun.
37:23All right.
37:24And the winner of the actual,
37:26literal, real-life piece of the sun
37:27is...
37:28Siobhan!
37:29No way!
37:31Siobhan,
37:31give me a prize!
37:32I'm back into the running!
37:34Yes!
37:35Siobhan!
37:36Siobhan,
37:36you did such an incredible job!
37:39A huge round of applause.
37:40And a huge round of applause
37:42and a cosmic congrats
37:43to all of our participants today.
37:45And remember,
37:46home gastronauts,
37:47whether you're serving up
37:48Saturn-like savoriness
37:50or just assembling
37:51a tuna salad,
37:52boldly cook
37:53what no one's cooked before.
37:55Good night!
37:56I'm gonna take my turn.
37:57Ow!
37:58Aw!
37:58I'm gonna take my turn.
37:59I'm gonna take my turn.
37:59I'm gonna take my turn.
38:00I'm gonna take my turn.
38:01I'll take my turn.
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