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Gastronauts - Season 2 Episode 10 -
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00:00We, the asteroids, them, the gastronauts.
00:09I'm your host, Jordan Myrick,
00:11and joining us in Mission Control tonight are
00:13Keith Habersberger.
00:14Countdown, five, four, three, two, yum.
00:19Zach Kornfeld.
00:20I'm hoping these chefs will do an interstellar job.
00:23And Johnny Manganiello.
00:25Please, my mother was Mrs. Fields.
00:27Call me magnetic.
00:30Magnetic fields.
00:31Mission Control, are you ready to meet your gastronauts?
00:33Yes!
00:35Please welcome Sid Blackwell,
00:36a chef born and raised in Atlanta, Georgia.
00:38He served as chef de cuisine at Grain Cocktail Bar.
00:41He's competed in Cutthroat Kitchen and Camp Cutthroat,
00:44which are two shows that sound a lot more cutthroat than this.
00:46Marcus Ponder, a culinary maestro with roots
00:48in the vibrant city of Atlanta, Georgia.
00:50He now blends the soulful tradition of the American South
00:53with the elegance and finesse of French culinary expertise.
00:56Lucky for him, our expertise is eating.
00:58And David Bartness, a culinary producer from Los Angeles, California.
01:01He credits his delicious-tasting food to the fact
01:04that he's lived in seven countries and 14 different cities.
01:07He's also an avid gardener, which is good for us
01:09because our hunger is growing.
01:11Gastronauts, your challenges today will rocket you
01:13past any restaurant experience you've ever had.
01:15But if you succeed, you'll walk away with an actual,
01:18literal, real-life piece of the moon.
01:22Gastronauts, your first challenge comes from Keith.
01:24Coconut, soy, peanuts, eggs, milk, garlic, onion, shellfish, wheat, and sesame.
01:32What do these foods have in common?
01:34They're the most popular food allergens known to man.
01:38I'm challenging you to make me a meal
01:40utilizing all of these ingredients.
01:42This is the deadliest dish.
01:46Gastronauts, you will be judged on taste, creativity,
01:48and if your dish could kill someone on the crew.
01:50You have 30 minutes starting now!
01:54Go!
01:59What? Why?
02:01Did you want to do this?
02:02I think that so many chefs have to change their dishes
02:04for people who have allergies all the time.
02:07I want to give them the opportunity
02:08to make an outstanding dish
02:10that would kill most of their customers.
02:12I don't think we've had anyone that has talked so much
02:14about doing it for the chef.
02:15There's always somebody who has an allergy to something,
02:23whether it be gluten intolerance or onions
02:28or they just can't have bell peppers or seed oils.
02:32So I'm going to be making sort of a Vietnamese-style spring roll
02:35with poached shrimp accompanied by a side of a peanut sauce
02:39and a sweet chili sauce.
02:41All right, I'm seeing some beautifully julienned carrots.
02:43I'm seeing gluten, I'm seeing peanuts,
02:46I'm seeing heavy cream.
02:47I do think that all human people are allergic to dairy, right?
02:50Other than the human milk that the mother makes.
02:52Morgan, is breast milk from a human considered dairy?
02:54It is considered vegan.
02:56When I was in high school, I was dating a vegan.
02:59I was dating women in high school.
03:00That doesn't matter.
03:01Yeah, me too.
03:02You know what?
03:04I could say this at the Try Guys office.
03:05I'm not sure I can say it.
03:06Can I say...
03:07Cum?
03:08So I was dating a lady and she was a vegan
03:14and we had to have a conversation about...
03:16Are you asking if cum is vegan?
03:18Yep.
03:18Can we get fact-check on that, Morgan?
03:19Morgan, can you fact-check?
03:20And we've got three chefs here.
03:22Can I ask the chefs?
03:23Ask the chefs.
03:23By the way, you're making my, like,
03:25elementary school loudspeaker announcement dreams come true.
03:29And you didn't know you were gay back then?
03:31Sorry, I don't think there's any other gay people on Try Guys other than you,
03:37so welcome home, bitch.
03:39Hi, chefs.
03:40This is Johnny here.
03:42Just a hard-hitting question to start the day off.
03:44What do we think?
03:44Is cum vegan?
03:49They love it!
03:51Definitely a nut allergen.
03:52Wow.
03:53Nut allergen is a good joke.
03:56Okay!
03:57That was a good joke.
03:58I'm going to go into the kitchen, see if they have any other jokes for us.
04:00Talk amongst yourselves, and I'll be right back.
04:02I don't know if this is how the show works,
04:03so I'm giving you a plus-one bonus point for the nut joke.
04:06Really good.
04:07Hello, chefs!
04:09Sounds like things are getting pretty nutty over here.
04:12What is this?
04:12You're making pasta, but there's also banana.
04:15I'm actually going down a Filipino route.
04:17Oh, delicious!
04:18Okay!
04:18So for the first dish, we're going to do a aligwe pasta,
04:21which is a crab fat pasta, so using crab fat as the sauce.
04:25I will say that calamansi is one of my favorite ingredients.
04:27Unfortunately, I will not be putting calamansi into this.
04:31They told me that I could make requests,
04:33but I'm finding out that's not true.
04:34Well, culinary, do we have calamansi?
04:36I do want to know what allergens are in your dish.
04:39People are allergic to shellfish.
04:41Shrimp, again, another shellfish.
04:42I have some cashew butter that I'm going to put into the bread pudding,
04:46so that also has full of allergens.
04:49Wait, aren't you also making pasta?
04:50Yep, I'm making pasta and bread pudding.
04:52I'm making you two dishes today.
04:54This seems very ambitious, so I'm going to let you get back to it, okay?
04:56All right, I'm seeing herbs.
04:58I'm seeing noodles.
04:59These are gluten-free noodles.
05:00Yes, they are.
05:01What's going on?
05:02We're making a little bit of a Vietnamese spring roll situation.
05:05So how are we doing it that's using the allergens?
05:07So I have shrimp, which is like a huge allergen for a lot of people.
05:10Sure.
05:11And I'm also putting some sesame seeds in one of my dipping sauces.
05:15You've been on a bunch of other cooking shows, correct?
05:17Yes.
05:17They all seemed really intense.
05:19They were.
05:20And this is not like that.
05:22This is similar.
05:23Okay, in what ways are we similar and in what ways are we different?
05:26The charismatic host.
05:28Who are the other hosts?
05:29Alton Brown.
05:30Be honest.
05:31Do you like better me or Alton Brown?
05:32I definitely like you better.
05:34Fuck you, Alton Brown.
05:36He doesn't watch this show.
05:37I can say whatever I want.
05:39All right.
05:40Okay, well, this looks absolutely delicious.
05:41Thank you so much.
05:42Hello, hello.
05:43Hello, how are you?
05:44Hi, I am.
05:44Okay, I'm seeing hot shrimp, which is one of my favorite foods.
05:48So we're going to do a really, really allergy-heavy play on a coconut curry.
05:53I'm going to start with a coconut curry base, but I'm also going to add heavy cream for the dairy.
05:56Then I'm going to do it with a little sesame.
05:58I'm going to do some toasted sesame seeds.
05:59I'm going to hit it with a brioche or crouton at the end that's going to be also toasted in the sesame oil.
06:04Oh, yum.
06:04So we're just going to hit everything.
06:05We're going to do gluten.
06:06We're going to do sesame.
06:06We're going to do seafood.
06:08We got a little soy in there.
06:09We're going to do some fish sauce.
06:10Everything.
06:10We're taking them out in every single zone?
06:12Every single one of you.
06:13All right.
06:14Okay, well, thanks, everybody.
06:15It looks like you're doing great.
06:16I can't wait to see what you do.
06:18It smells like a shrimp paradise in there.
06:22It smells so good.
06:23Shrimp paradise is my favorite Trimmy Buffett song.
06:25Yeah, it's a classic, R.I.P. King.
06:28Wait, he's dead?
06:29Are you a big fan?
06:30Well, I've stayed at the Margaritaville Hotel with said ex-girlfriend.
06:36That's where we had the cum conversation.
06:37No way!
06:38What?
06:39No way!
06:40Oh, my God!
06:41No, no, no.
06:42We had the cum conversation in her childhood bedroom.
06:44Okay.
06:45I was a child as well.
06:46I was a child as well.
06:48They're using all kinds of stuff.
06:49David is making a pasta and a bread pudding.
06:53I don't know how, and I don't know why.
06:55You know when Paula Deen made the lasagna sandwich?
06:58Yes.
06:58She took garlic bread, and the inside was lasagna, and I was like, that's too much.
07:02And that's the only criticism I have about Paula Deen.
07:04Yeah.
07:06All right, chefs, you have 10 minutes remaining.
07:08Whoa, we're really just cruising.
07:10Edible flowers are going inside, so the beauty of using these rice paper wrappers is because
07:20they pretty much become translucent, so whatever you put inside, you can still see while you're
07:25eating.
07:25So the flowers are going to just add a little bit of color.
07:30Not really as imparting any flavor or anything like that, but it'll make it look good.
07:37Let's spice things up.
07:38Can we just, like, do a fake time call or something?
07:40Do it.
07:41Chef, you have 30 seconds left.
07:43No, no, no, no, we don't.
07:45Hey, they fully ignored you, Johnny.
07:46God, what do I have to do around here?
07:48I'm so sorry.
07:49Camera, can you just put the camera on the ground and then kind of walk away, maybe go
07:53get a coffee?
07:56We never get this angle, Zach, so this is actually really smart.
07:59We never get this angle.
08:00You guys work really hard, so just take five.
08:01All right, gastronauts, you have five minutes left.
08:10So, Marcus is done.
08:11Marcus, can you kind of just, like, walk around and give judging looks at the other
08:16chefs?
08:19Chef Marcus, you want to hit them with a, oh, you guys aren't done yet, huh?
08:22It's taking a long time to do those little spring rolls.
08:24I thought you said you'd done this before.
08:26I have.
08:27Oh, okay.
08:27You can say, no, no, no, take your time, take your time, it's fine.
08:29Please take your time, it's okay.
08:37All right, chefs, you have one minute remaining.
08:39Oh, we got it, man, put it in!
08:41Oh, look at that!
08:42Oh, it's actually out!
08:43Wow.
08:43Okay.
08:43Yeah!
08:45He's going to flambe?
08:46He's going to torch it.
08:46He's going to torch it.
08:46He's going to have a blowtorch on his face.
08:47Torch that shit.
08:48What is that?
08:4830 seconds, chef!
08:49It looks like Jet Puff marshmallow flop.
08:52Wow, the other two chefs are just watching Chef David.
08:54Let's go!
08:55All right.
08:55Let's go!
08:5610, 9, 8, 7, 6, 5, 1, 3, 2, 1!
09:05Oh, man!
09:07Talking about all this.
09:11Keith, are you ready to try your challenge?
09:13I'm so friggin' ready!
09:14All right, let's go!
09:15I hope we don't get hurt.
09:16Come on, everybody follow me.
09:18All right, gastronauts, your challenge was to create an allergy-unfriendly meal for Keith.
09:23Sid, you're up first.
09:24I made you a Vietnamese-style spring roll.
09:27It has a poached shrimp served with a sesame peanut sauce and a sweet chili sauce.
09:32And how many different allergens are in this?
09:34So you have the shellfish allergy, which is the poached shrimp, and then you have the peanut and the sesame.
09:39So three allergens.
09:41This is beautiful.
09:41My one question is, do you think you could have used more allergens?
09:45I was thinking about using a buckwheat noodle instead, but the texture is a little weird sometimes.
09:50So you really prioritized taste for us over the allergen challenge?
09:53I kind of did.
09:54I think it's good.
09:55Great flavors.
09:56Honestly, it's so funny because I was saying, like, it's going to have to be crazy if they
09:59make something with all the allergens.
10:00It's like, oh, yeah, this is, um, this is a food.
10:03I think it's delicious.
10:04I went in for another bite.
10:06I wanted you to try to kill me.
10:07And this, to me, feels a little safe.
10:11Next time, fucking kill me.
10:13I mean, I'm eating this with no consideration that there's more food coming.
10:18So I'm finished slash will finish mine.
10:21It's delicious.
10:22I've had this before, though.
10:24I was expecting something a little more outside the box, something that would surprise me.
10:29But execution-wise, this is delicious.
10:31It is one of the best spring rolls I've had lately slash ever.
10:35And I would like more.
10:37So keep making.
10:38Wonderful.
10:38Well, thank you so much, Sid.
10:41Marcus, you're up next.
10:42It is a deadly seafood curry.
10:44So I started out with a coconut base.
10:46I know it doesn't sound that bad.
10:47So I decided to add some dairy so we can have an allergen there.
10:50Then I put some crushed nuts in there, so it's some crushed cashews.
10:53And then we made a toasted sesame crouton with brioche bread, add a little bit more.
10:56And then I put some fresh shrimp on top.
10:58And if that didn't kill you, I hit it with some fresh Maldon salt on top so you can have
11:02a little, you know, heart attack or whatever.
11:03So we're good to go.
11:05You're going to die.
11:05Marcus, this is going to make me shit myself.
11:09This is delicious.
11:11I've never seen bread on top of a curry.
11:15That is decadent.
11:16Yeah, it's really delicious.
11:18I like all the elements of this, minus the toasted crouton, did you say?
11:24Okay.
11:24It's turning a little mushy and soggy.
11:27And I would really like for some sort of textural difference and a little bit more of a bite.
11:30The little wet milk bread, especially, it feels like I'm eating something forbidden.
11:37I'm not used to being on a show where the food's good.
11:40So this is, I just need a second.
11:43I love red curry, specifically like Penang red curry.
11:46I love the contrast of the sweet with the spicy.
11:49And also having any kind of curry almost always within 20 minutes makes me shit my brains out.
11:54And I don't know if it's an allergen, but that certainly makes me feel like I'm dying.
11:58So 100% just serving me curry at all would make me feel like I'm going to die.
12:02We may have to push the next chute a little bit.
12:05I love the shrimp in it.
12:07I love the salt, actually.
12:08Like I got one nice big chunk of the salt and it really kind of exploded my life with delicious salty flavor.
12:14I agree that the bread got mushy.
12:16I think it could just be if you just served it on the side for us to dip.
12:19It would have accomplished that, but wouldn't have suffered the mushiness.
12:23I do love the flavor of it.
12:24I love bread.
12:26A controversial opinion.
12:27My thought is you could toast the top croutons for longer to get them really crunchy so they don't get as soggy.
12:34And I was like, oh, maybe you didn't have enough time, but you had plenty of time.
12:37Well, I just wanted the gluten to kind of like dilute through there and just make sure you got a good dose of, you know, kill me.
12:43That's all.
12:44Do you feel like you should have utilized your time to do anything else?
12:47Are you absolutely happy with what you did?
12:49No, you loved it.
12:50I think I did great.
12:51I don't think I should have done anything else.
12:53All right.
12:53Thank you so much, Mark.
12:54Absolutely.
12:55Thank you, guys.
12:55All right, David, what did you make for us?
12:57You guys asked me to kill you, so I thought I'd just kill you with the amount of food first.
13:01The first dish that you're getting is a crab fat pasta, which is a dish that they make in the Philippines in that you have your allergens, which are the crab.
13:10And I also threw some shrimp into there.
13:12The pasta has obviously got the gluten in it.
13:14And then on the side there, you also have a banana bread pudding, which has got some walnuts and some honey.
13:20So chock full of allergens.
13:22You said in case we don't like the first one, here's the second on the house.
13:26Okay.
13:26I love this pasta.
13:28I think it's so good.
13:29One thing that's really interesting to me is I've had a taste like this before and really liked it, and I've not been sure what it is.
13:34It's crab fat.
13:35I just think it's like a really nice, savory flavor.
13:39I'm really torn on this because I like both dishes a lot.
13:43They're just so different, right?
13:45Like, you know what, though?
13:46We need to eat this as the chef intended.
13:48We need to eat the perfect bite.
13:50We had a perfect bite it.
13:51So this is a banana pudding spaghetti bite.
13:55I honestly think it would have been funny if you had piled one dish on the other.
14:00And I'm not kidding because it actually does taste fine together.
14:03I would eat the pasta every night of the week, and this is the best bread pudding I've ever had.
14:08Yeah, it's great.
14:08Keith, I wonder, do you feel like this accomplished your challenge?
14:11I actually am a little allergic to walnuts.
14:13Not in a way that my throat will clog up, but in a way that my tongue itches severely if I have more than three.
14:18So this is one that actually does attack me specifically, and I appreciate that.
14:23I have the most delicate belly at this table.
14:25I've got the most delicate chew belly of anyone in this building.
14:28These are both so good that I'm willingly going to hurt myself.
14:32Right?
14:33Like, I know what the next couple hours are for me, and I don't care.
14:38Thank you so much to all of our chefs.
14:40Great job.
14:41Get back to the kitchen so we can do your next challenge.
14:43We only have to eat more.
14:45Bye.
14:45Great job, chefs.
14:47All right.
14:49Do you feel happy with your challenge?
14:50I mean, I expected something to be super spicy, too.
14:53I go that extra step.
14:54You didn't ask for that.
14:55I know.
14:55I want them to sort of have that ingenuity as well.
14:58Be like, if they want me to kill them, let me kill them.
15:00What was the most amount of allergens we had from a chef?
15:03David did the most in general, but he gave us sesame and soy and shellfish and gluten and dairy and maybe egg.
15:12David, like, submitted two films for best film.
15:15He had, like, a Timothee Chalamet year, where it's like, just pick one role.
15:18In general, these chefs need to be encouraged to really go big.
15:23Because I would have loved that pasta to be the dessert.
15:27All right, Johnny, are you ready to present your challenge?
15:30You know what I'm tired of?
15:32What?
15:34I'm tired of food looking like what it is.
15:37Why can't a burger be a lemon?
15:39Hey, why can't a pizza, I don't know, look like a donut?
15:42That's why I'm challenging you to make me food that looks like a completely different food.
15:48This is incognito.
15:52There you have it, Gastronauts.
15:53Your challenge is to create a dish with a convincing culinary facade.
15:57You will be judged on taste, presentation, and how confused I feel after eating your dish.
16:02You have 30 minutes starting now!
16:05I know that they're going to be making stuff look like other stuff.
16:15I really hope they don't get caught up in the mystery of it all, that it doesn't taste good.
16:21No, there's not a brick.
16:22You're not making clay.
16:23You're not building a skyscraper.
16:25You are making an edible dish.
16:27It should, first and foremost, taste good.
16:29So today I'm going to be doing a sweet dish masked as a savory dish.
16:34So it's going to be a faux macron cheese, but it's going to be based completely out of sugar.
16:42I have no idea what I would do here.
16:45I'm trying to think of like, what do I expect them to make?
16:48I don't know.
16:49I would do a lasagna that was actually dessert.
16:53That's clever.
16:54They have that at Olive Garden.
16:55Very smart.
16:55Do they?
16:56Yeah, chocolate lasagna.
16:58Chocolate lasagna?
16:59It's fucking incredible.
17:00If you tell them it's your birthday, they'll give it to you.
17:02Or your anniversary, or if you just broke up.
17:05Okay, so three good options when you go to Olive Garden.
17:08They're giving it away.
17:09Yeah.
17:09What in the world is being unwrapped?
17:11Oh my gosh, this is brilliant.
17:13What is it, Johnny?
17:14Okay, somebody is unrolling white Tootsie Rolls.
17:16Tootsie Rolls, when sort of kneaded, can be rolled out almost like a dough.
17:21But I'm guessing this is going to be something sweet.
17:23Maybe a dessert that looks like a steak.
17:25So today we're going to make our play on a caprese salad.
17:30This is my biggest challenge for this one, is actually making sure that we get mozzarella
17:34out of here.
17:35I just add a little bit of gelatin to some heavy cream with a little bit of sugar and some
17:39whole milk.
17:40I'm almost like I'm making pudding, kind of winging it as I go.
17:44All right, let's see.
17:45You got some jalapenos that look like they're starting to marinate.
17:47I'm seeing some peeled cucumbers.
17:50Can I say something controversial?
17:52Ah!
17:52Yeah.
17:53I think cucumbers are a little overrated.
17:57I couldn't agree more.
17:58Really?
17:59Who rates them?
17:59It's just water, but you chomp on it.
18:01What are you guys saying?
18:02Who's rating cucumbers?
18:03But sometimes people just be throwing cucumber in anything as if it doesn't have a very distinct
18:07water content and texture.
18:09I think it has a flavor.
18:10People say it doesn't have flavor.
18:12No, it has a flavor.
18:12I think cucumber has flavor.
18:13You know what?
18:13I'm getting pissed off, so I got to go to the kitchen.
18:15Why don't you go cool down?
18:16Let me cool down, okay?
18:17You would.
18:17But I'll be back.
18:18Just chat amongst yourselves.
18:20Hello, chefs.
18:21Hey, Jordan.
18:22All right, I'm seeing a really tiny brunoise.
18:24Got lime.
18:25We got garlic.
18:25A lot of flavors I like.
18:26What is your strategy for tackling this challenge?
18:29So I wanted to visually confuse people.
18:32One of my favorite dishes is a tuna crudo, but I'm actually using compressed watermelon.
18:37Delicious.
18:38Now, is this going to taste like tuna or is it going to taste like watermelon?
18:42What's your hope?
18:43It's going to taste like watermelon.
18:44Cool.
18:44And I do want to know, you lived in so many different places.
18:47Where's your favorite place you've lived?
18:48I mean, they've all been great, but I have a deep love for when I lived in Singapore.
18:54Great food everywhere.
18:55It was an interesting time to grow up there, too.
18:58Cool.
18:58Okay, well, maybe we can go back together at some point.
19:00Yeah, we should.
19:01Absolutely.
19:01I would love that.
19:02Thank you so much.
19:02Okay.
19:03Oh, also watermelon over here.
19:04Yeah, but mine is supposed to be tomato.
19:06So I am making my version of a caprici salad.
19:09I'm just kidding.
19:10Yes.
19:10I knew it.
19:12I saw that.
19:13Yes, yes, yes.
19:13So the milky stuff is supposed to be the cheese.
19:16We're making a panna cotta.
19:17I love that.
19:17I love that.
19:18It pans out.
19:18We're trying out some different shapes here for the plating.
19:20And you are using basil still.
19:21I'm going to use fresh basil, yes.
19:22Delicious.
19:23And then I have balsamic sauce.
19:24I'm going to make a balsamic chocolate sauce for the finish.
19:27Is there a food combination that most people would think is kind of bizarre, but that you really like?
19:30Salt and watermelon.
19:31I think that's actually bizarre, but people love it.
19:33Okay, thank you so much.
19:34Absolutely.
19:35Sid, what is this?
19:36Diabetes.
19:37What is this?
19:38That is actually green apple straws.
19:41Wow, okay, so clearly we're doing some kind of apple dish.
19:42I see a pomegranate and then white goo.
19:45What are we making?
19:45We're making mac and cheese.
19:47That's really fun.
19:49Okay, do you think it's going to taste good or do you think the texture is going to be psycho?
19:53The texture is going to be really gnarly.
19:55Wow, really interesting.
19:56Are you into these kind of flavors and textures?
19:58Absolutely not.
19:59Okay, all right.
20:00This feels kind of like a big fuck you to me.
20:02Is it actually?
20:05And that's a yes.
20:06All right, thank you so much, Sid.
20:08Really appreciate all y'all.
20:10Everything is looking great.
20:11I'm really excited to eat all of this.
20:13I feel confused and scared, but that's how I normally feel, so it's fine.
20:16Those are the proper feelings to have.
20:18Okay, it's confusing over there.
20:19It's confusing watching.
20:20We don't even know what's going on out here.
20:22A lot is going on.
20:24Chef Sid is doing something that is interesting and terrifying.
20:29He is making mac and cheese, the vanilla Tootsie Rolls or noodles.
20:33He's using green apple, saltwater taffy, and some kind of custard.
20:38And when I hear all of that, I say, the texture on that is going to be an absolute nightmare
20:43and pull out each and every one of my veneers.
20:46But also think about your inner child.
20:48You would have loved this when you were, like, five.
20:50Chefs, you have 15 minutes left.
20:52We're just waiting on panna cotta.
20:53Let's see.
20:54That's your last thing?
20:55It's my last thing.
20:56Just need to just set really quick, and it's still looking like liquid.
20:58Oh, and that's fine.
21:02This green is off-putting.
21:04It's going to be very bad eating this because, like, it's literally goop dipped candy.
21:11Oh, so, okay.
21:13So it looks like Sid is mixing peas and carrots.
21:16And I am hearing that Marcus is stressed out.
21:19Apparently his panna cotta is not setting.
21:21You can't have a caprese salad without mozzarella cheese.
21:23Another element of cooking shows is, like, the lights, the heat.
21:26It does change how things cook and settle.
21:30Absolutely.
21:31Chefs, you have 10 minutes left.
21:34All right.
21:34I think I may have to pivot, and I'm going to have to turn this into a burrata instead of a normal mozzarella.
21:40And that's fine because then we get, like, a nice little cold, soupy, pour-over-the-plate deconstruction situation.
21:47Still going to be amazing, and it's still not going to taste like what it looks like.
21:50It really seems like his panna cotta is not going to set.
21:53Smart, look what he's doing.
21:53So basically, he is trying to take raw gelatin powder to thicken up his panna cotta, which makes sense.
21:59That is what you would do.
22:01But typically, you need to bloom gelatin, and I think he's skipping that step, so I'm not sure it's going to work.
22:05I'm wondering right now why none of the chefs are trying to turn chickens into spaghetti.
22:10You know, why are no chicken breasts turning into spaghetti over here?
22:14Everybody playing with candy.
22:15Everybody playing with milk.
22:16No meat spaghetti.
22:18It feels like you're doing a bit, but I do think that's a good idea.
22:21I want meat spaghetti.
22:22This isn't a bit, it's just him.
22:24Oh, this poor guy.
22:26I know how it feels.
22:27Now this is, like, one of our shows.
22:29Oh, I feel for him.
22:30Never too late to turn some meat into spaghetti.
22:34Since that didn't sit.
22:35Uh, yeah, I mean, I could have used a little bit more compression time, but I think I got what I'm trying to do.
22:46Hopefully, those flavors of the basil and the olive oil have really gotten into there.
22:51This is our new burrata sauce.
22:53Burrata sauce.
22:56Because now we're going to have a beautiful, oh, look at that.
22:59It just pours around the plate.
23:01No gelatin at all.
23:02It's okay.
23:03Wow.
23:03So this is really smart, what he's doing.
23:05Do you see how he's pouring this out onto plates?
23:07So it, well, three's faster?
23:08Yeah, so there's more surface area.
23:10Johnny, can I just say, it's very nice to have an expert here.
23:13I have a, I'm very specific field.
23:15And actually, Jordan, we're hearing you, we need to get another take.
23:17You accidentally said only Johnny as an expert, so just if we could say Zach.
23:20Sorry.
23:21Zach, it's really nice having an expert here.
23:22Yeah, thank you.
23:24Keith?
23:24We can skip him.
23:25It's really nice having an expert here.
23:27I know, I love having Johnny here.
23:30Maybe he's going to do this and then freeze it?
23:32They have seven minutes left.
23:34Why is Marcus plating so early?
23:36I don't know if that's the move.
23:38But I'm glad to see he's doing something, and I am proud of him.
23:40And if somebody has any turkey to turn into spaghetti, we're down to try it.
23:45All right, chef, you have five minutes left.
23:48I'm adding a little untoasted coconut flake as faux Parmesan cheese.
23:53I do want to point out that David's tuna, to me, looks more like tomato than tuna.
23:58Is that a wasabi illusion?
24:01It's an avocado crema that I think is being used to look like wasabi.
24:05Oh, it's so smart.
24:06Yeah.
24:07Okay, he's back in the freezer.
24:08He just peeked at the freezer.
24:09And he, I've been there, dog.
24:11He should have gone with turkey spaghetti.
24:13I'm looking at Sid's.
24:15I don't know if it's giving me mac and cheese.
24:16And he's already done.
24:18Wow, David's just, once again, is just absolutely beautiful.
24:22Ooh, I think Marcus is feeling okay.
24:24Wow, good job, Marcus.
24:25Okay, apparently everything's fine for Marcus.
24:27Good job.
24:27We love to see a person redeem their confidence like that.
24:30I'm curious about the texture of it, though, because panna cotta is real delicate, right?
24:34Like, too much gelatin can make the texture really bad.
24:38It can taste like bones.
24:40Sure.
24:41Too much gelatin tastes nasty.
24:42Yeah.
24:43It tastes nasty.
24:44All right, chef, you have one minute left.
24:47Dave's dish looks amazing.
24:48How is Marcus done?
24:54Marcus and Sid are done early.
24:56What's going on with the two of them?
24:57No one has ever done early on this show.
24:5930 seconds, chefs.
25:01Not enough time to make meat spaghetti.
25:03I'm sorry.
25:05Hey, maybe later today you could make meat spaghetti.
25:07Maybe I would make a cookie that looks like chicken parmesan.
25:10Ooh.
25:10Why?
25:11You know, I think that would be accomplishable.
25:13Like a cornflake cookie with a raspberry sauce and a white chocolate.
25:18chocolate sauce, and then you grate white chocolate over it so it looks like the parmesan on the plate.
25:22Brilliant.
25:23Wow.
25:24Wait for you to always make us look bad.
25:27Okay, it seems like everyone is pretty much done, but we're still going to count you in from 10.
25:31So, chefs, if you can, like, pretend like you're panicked during these last 10 seconds, just what makes for good TV, okay?
25:3810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:51Hands up, stuff down.
25:54And then now someone cry to the heavens.
25:57Damn you.
25:58Johnny, are you ready to see your dish that's supposed to be another dish?
26:03I'm ready to say it.
26:04All right, let's go.
26:06Come on.
26:08Gastronauts, your challenge was to create a dish so confusing we'd think it was something else.
26:12Marcus, you're up first.
26:13So today we're going to have a deconstructed caprice salad, but instead of mozzarella, we're going to do a play on a burrata cream sauce with the aged balsamic chocolate drizzle and also fresh basil.
26:22When you're eating it, you should think, oh, yay, and then you should taste it like, oh, yay.
26:27Tell us what went wrong.
26:29The panna cotta.
26:30I tried the cheese cream sauce, quote-unquote, stuff.
26:35It just didn't set.
26:35I think it could have used a little more salt, personally, but it's really fun.
26:40It's really playful, and the balsamic chocolate sauce is so fun.
26:43Chocolate watermelon's hitting for me.
26:45Yay!
26:46That's a flavor combo that feels obvious in hindsight that I don't think I've ever had.
26:50But specifically, you're right, the balsamic with the chocolate, like, is really good.
26:55All of the flavors are so unique and different, and yet they marry together so well.
27:00I thought it was fabulous.
27:01Marcus, thank you so much.
27:02That was a wonderful day.
27:03Oh, thank you, guys.
27:03Thank you, thank you.
27:04David, you're up next.
27:05So what we have here is a watermelon ahi tuna crudo.
27:10So I've replaced the tuna with watermelon, and I compressed it with some basil, olive oil, salt, pepper.
27:17And then you have what would be, like, an agua chili marinated cucumber.
27:21And I finished that off with little pickled jalapenos.
27:24And then the white stuff you see there is a coconut and olive oil snow.
27:28You tasted it?
27:29It's exceptional.
27:30And you had a reaction, and the reaction is that it's unbelievable, correct?
27:33I had the exact same reaction.
27:34It's unbelievable.
27:36That should taste stupid, right?
27:38That should taste stupid.
27:39That should taste like nothing.
27:40You're like, coconut snow, compressed watermelon.
27:43I'm like, David, shut up.
27:44Like, do you know what I mean?
27:45Like, it's so chef-y, I don't care about it.
27:47I would never be impressed by hearing about that.
27:52It is unbelievable.
27:54Wow.
27:55And the fact that it's not tuna adds more of, like, a moisture and lightness, and it feels refreshing to eat.
28:02Yes.
28:03Yeah, I'm very impressed by this dessert, or this fruit salad, as you called it.
28:09It's really, really fun.
28:11Johnny, did you imagine something like this when you pitched this challenge?
28:14No, I was thinking, like, sort of cartoony and, like, over the top, and this was, like, a beautiful dish served to us.
28:21This feels like a Michelin star restaurant, like, appetizer.
28:25It's, like, it's inventive, it's fresh, it's such a wonderful thing to start your meal with.
28:29Like, this would be such a great beginning to a lavish dinner.
28:34Tremendous.
28:34Wow, well, thank you so much for such a delicious and confusing dish.
28:38Yeah.
28:39Sid, what'd you make for us?
28:40So, you're looking at a faux mac and cheese.
28:45It's so hard!
28:47It's so hard already!
28:50What?
28:50This is great.
28:51The way that what you expect and then you touch it is so wild.
28:57So, what you have is faux elbow noodles made from vanilla Tootsie Rolls.
29:04The cream sauce is a vanilla pudding base, and the chives on top would be green apple straws,
29:11and it's topped with shaved parm, which is actually coconut flake.
29:15Yo, this is some Buddy the Elf shit right here.
29:18That's crazy.
29:20I love it!
29:22It's candy soup!
29:23The Tootsie Rolls needed to be about one-tenth of the size for me to get through it.
29:28I don't care.
29:29This is the funniest thing I've ever had.
29:31It is joyous.
29:33It is way too sweet.
29:35And I honestly want to eat the whole thing.
29:38This is what I'll say.
29:39Jell-O pudding is very good.
29:41So, that tastes good.
29:42I like the freshness of the pomegranate seeds.
29:44You then get this, like, sour green apple flavor that's, like, weird.
29:48It's so funny.
29:50It's so creative.
29:51I really do think it could have been, like, a smash hit if we had done the Tootsie Rolls in, like, smaller,
29:57almost, like, Kraft macaroni and cheese size pieces, just because it's too hard.
30:02But, man, it's, I mean, it's so funny.
30:04Like, we're all having a really good time, and I think that's what matters.
30:07It's truly dinner and a show.
30:09I love how much fun we're having eating this meal.
30:13I gotta tell you, though, like, from a hyper-realistic cake baker perspective, this is a really good, like, like, I will remember this when I need to make white cheddar mac and cheese.
30:26I think kids would have a blast with this.
30:28Like, I think this is something people should try to recreate at home for, like, a kid's birthday party or something.
30:31It's really, really fun, and I have to commend you for how much fun you have with the challenge.
30:37All right, Johnny, overall, are you happy with all these dishes?
30:40Oh, thrill.
30:41This was so much fun.
30:42We're laughing.
30:43We're having a good time.
30:45I'll remember these dishes forever.
30:47Chefs, thank you so much.
30:48You've done a wonderful job.
30:49We have one more challenge for you, so head back to the kitchen.
30:51I feel different than I've ever felt before.
30:55The feeling of, like, after you made out for a while, like, my lips put in good work.
31:00Yes.
31:01Yes.
31:01Zach, your challenge is nuts.
31:04We have to get special clearance to do your challenge.
31:07Wow.
31:07I love this.
31:09Gastronauts, we have your next challenge, and it comes from Zach.
31:12Dropout seems to be doing pretty well.
31:13Honestly, we're so inspired by what you guys are doing here.
31:15We assume y'all are making a bunch of money with the streaming service,
31:19which is why today we are challenging you to spend as much of Dropout's money
31:23on me and my dish as possible.
31:26This is Paid For by Sam Wright.
31:29Gastronauts, you will be judged if we can afford to continue filming
31:32after you complete your dishes.
31:33You have 30 minutes starting now.
31:43I saw this pitch, and I said, we have to do this
31:47because I have to eat so many bizarre things.
31:50I want to eat a truffle.
31:52I want to have some caviar.
31:53Keith's challenge was for the chefs.
31:55This is for us.
31:57So this is a Japanese A5 Wagyu,
31:59probably the best beef you can get on the planet.
32:02Super marbled.
32:03I mean, these cows are treated like kings.
32:05I wish I was a cow like them.
32:08We are looking at some of the biggest prawns I have seen this season.
32:11Thanks, Sam.
32:13Jordan, can we get a cash value on every meal we eat?
32:17Oh, you will during judging.
32:19Wow.
32:19We will know exactly how much every single dish costs.
32:21Wow.
32:22So I have a really nice olive oil,
32:25some Iberico ham,
32:27some black caviar,
32:29and I'm going to put it all together
32:31in a really nice, decadent pasta dish.
32:34I want to know,
32:35are you guys trying to start drama
32:38with Dropout with this challenge?
32:40I am curious.
32:41You guys trying to take us down?
32:42No, there's so many talented people here
32:44that we love and adore,
32:46and if Dropout went bankrupt because of this challenge,
32:48I don't know,
32:48I suppose we'd have to hire you all
32:50and then you'd just come to us.
32:51That would be terrible.
32:53Great.
32:53If it doesn't work out here,
32:55it's me, one of the Try Guys.
33:01Opus One,
33:02one of my favorite wines.
33:03Incredibly expensive.
33:04And you know what?
33:05We're going to cook with it today.
33:07David is using a $500 bottle of wine ring.
33:10You don't cook $500 wine.
33:13That's insane.
33:14I would never really cook with this,
33:16but hey,
33:17you want me to break the bank?
33:18I got you.
33:19Hey, David,
33:20did you save a little of that wine?
33:21I'd like a glass.
33:22Sure.
33:23A big glass,
33:23big old glass of wine.
33:25Okay, you know what?
33:26I'm going to go over there.
33:27I'll fetch us some wine.
33:28I'll come back.
33:29I'll see what they're doing.
33:30Just talk amongst yourselves
33:31while I'm gone.
33:33Hello, chefs.
33:34Hello.
33:35Or should I say,
33:36cha-ching, cha-ching?
33:37Okay, what's this going on here?
33:39So I'm pulling out some king crab legs.
33:41Wow.
33:42So it's almost like a surf and turf
33:44type of situation.
33:46Exactly.
33:46And then we're going to elevate it all
33:48with this beautiful red wine
33:49and morel demi.
33:51We're going to shave some truffles on there.
33:54We're going to throw some caviar,
33:55some gold leaf.
33:56We're going to just go all out.
33:57If at any point,
33:58part of your plating becomes
33:59just shaving some truffle
34:00directly into my mouth,
34:02that's allowed.
34:02All right.
34:03And it's, in fact, encouraged.
34:05You're on.
34:05Okay.
34:06Sid, what is this?
34:08This is some Iberico ham.
34:10Yum.
34:11Very fancy bacon.
34:13Okay.
34:13Do you know how much
34:13that bottle of olive oil
34:14you're cooking with is?
34:16I think it was like
34:16a hundred and something bucks.
34:18That's right.
34:19Wow.
34:19I didn't pay for it.
34:20Okay.
34:21What are you making for us?
34:22So it's going to be
34:22a very nice linguine
34:24with some shaved truffles.
34:26I'm going to top it
34:27with some caviar
34:28and I'm going to deglaze
34:29the sauce with a little bit
34:30of Dom Perignon.
34:31The fanciest champagne
34:32of the 90s.
34:35Right?
34:35Wasn't it?
34:36Don't you think it was so popular
34:37in the 90s?
34:38It had its heyday.
34:39Do you know what makes
34:40Dom Perignon so expensive?
34:41I have no idea.
34:44Marcus,
34:44I'm seeing quail eggs
34:46and big eggs.
34:46Yes.
34:47Have you seen the price
34:47of eggs lately?
34:48It's not good.
34:49I'm going to do a soft
34:50scrambled egg
34:50and I'm going to serve it
34:51with a beloved caviar
34:52and we're also going to
34:53serve that with a large
34:55sauteed prawn
34:56and to really top it off
34:57they let me have some
34:58literally to 13
34:59so you're going to get
34:59a little extra shot.
35:00Can I just say for the record?
35:02So I came up with this
35:03creative a month ago
35:03and we're filming this
35:04about seven months
35:05before it comes out.
35:07So,
35:07so however,
35:09whatever's happened
35:10to the price of groceries
35:11since,
35:11I apologize for the
35:12insensitivity
35:13of this challenge.
35:15All right.
35:16Okay.
35:16And now,
35:16are you done with this
35:17or are you still using it?
35:19Uh,
35:19no,
35:20you are welcome.
35:20You're finished with this?
35:21Yes.
35:22Okay.
35:22Well,
35:22just to be safe,
35:23I should probably take it.
35:25Yes.
35:25Have you tried some?
35:26No,
35:26I haven't.
35:27You know what?
35:27Let me just,
35:28you guys,
35:28I'm leaving everybody
35:29a little bit
35:30of a $500 wine.
35:31And to that,
35:32we say thank you.
35:33Sid,
35:34your wine's on your station
35:35for you.
35:36Awesome.
35:36All right,
35:37you guys,
35:37see you soon,
35:38okay?
35:40Boys.
35:41Hey!
35:43You have to start.
35:45Okay,
35:45and we're just doing it
35:46straight from the bottle.
35:47So how much
35:48did this bottle of wine cost?
35:49$500.
35:51What,
35:51did fucking
35:52Martha Stewart
35:52pluck these grapes or so?
35:54All right,
35:54Jeff,
35:54you have 15 minutes left.
36:02Okay.
36:08I'm getting sad news.
36:11David's crab was sold to him bad,
36:13but he's pivoting to scallops,
36:14so it's fine.
36:15I like scallops,
36:16but I'm sad about the money wasted,
36:18although that is money well spent
36:20on this episode.
36:21Oh,
36:21yeah,
36:22does David get credit
36:23for the price of the scallops
36:24and the price of the crab?
36:26Yes, yes, yes.
36:26Wow,
36:27I didn't even think about that.
36:27Because he's throwing away the crab
36:29as part of the artistic decision making.
36:31Wow,
36:32okay,
36:32I love that.
36:33Truffle and caviar.
36:37Okay,
36:37so the truffle is $100,
36:39the caviar is $180.
36:41Chefs,
36:41you have 10 minutes left.
36:44Yeah,
36:45the crab,
36:46I guess,
36:46wasn't that good.
36:47It had a bit of a funky ammonia taste to it,
36:49so there's no way.
36:51I mean,
36:51the previous one,
36:52yeah,
36:52I could have killed somebody with it,
36:53but I don't want to kill anybody.
37:02I'm really curious,
37:03after drinking that wine
37:04and being like,
37:04meh,
37:05I wonder,
37:06will this meal
37:06taste better
37:07just by nature
37:08of it being expensive?
37:10Of course it will.
37:10Johnny,
37:11you gotta close your eyes
37:11and say it's Sam's money,
37:13baby.
37:13I will say
37:14that every expensive dish
37:17I've ever had
37:18is worse
37:19than any dish
37:19I've ever gotten
37:20from a truck.
37:21It's interesting
37:21what you're saying,
37:22Jordan,
37:22because some of the best food
37:24does come from inventive ways
37:26to cook the cheapest food.
37:28Absolutely.
37:28Right?
37:28Like,
37:29you think of brisket
37:30or al pastor,
37:31like,
37:31you are slow cooking
37:32what is considered
37:33traditionally to be
37:34the undesirable part
37:35of the animal,
37:36and it unleashes
37:37the most delicious
37:38thing there is.
37:39Okay,
37:39I do need to let everyone know
37:40that some cognac
37:41is being used.
37:42Hey!
37:42It is $850
37:45for a bottle
37:46about this big.
37:47He said that he could not believe
37:48that we actually
37:49let him get this.
37:51Chef Marcus,
37:52will you take a sip
37:53of that, please?
37:54Take a flake.
37:57Is it good?
37:58Oh my God,
37:59it's so amazing.
38:02I'm so happy for him.
38:04Yeah,
38:04this is really nice.
38:05Look at them just
38:06shoveling truffles
38:07onto that dish.
38:08What percentage
38:08of the season
38:09are we spending today?
38:11I'm hearing that
38:12this challenge
38:12is about
38:13ten times
38:14more expensive
38:15than every other challenge
38:16we've ever done.
38:18All right, Chef,
38:18you have three minutes left.
38:20How are you doing,
38:20David, over there?
38:21I am sweating balls.
38:24I'm salivating.
38:26Like,
38:26like a faucet.
38:28Can we all hug?
38:29This is a good show.
38:30This is nice.
38:31I want to hug you, too.
38:33Yay!
38:37All right, Chef,
38:38you have one minute left.
38:42Chef Marcus,
38:45if you're done early,
38:46if you could get
38:46some dollar bills
38:47and just make it rain
38:48over your dish.
38:50All right, chefs,
38:52and by chefs,
38:52I mean David.
38:53You have ten,
38:55nine,
38:56eight,
38:57seven,
38:58six,
38:59five,
39:00four,
39:01three.
39:02David, this is for you.
39:03Two.
39:04Come on, David.
39:04One.
39:05Two.
39:06One.
39:11Nine.
39:12You did it, Chef.
39:13Good job.
39:14Give yourselves
39:15a hearty and rich
39:16pat on the back.
39:17All right, brother.
39:19I like to live on the edge.
39:20All right, Zach,
39:21are you ready
39:21to try your challenge?
39:22Yeah.
39:23Okay, let's go.
39:24Come on.
39:25I'm literally running.
39:26I can't wait.
39:27I can't wait.
39:27All right, Gastronauts,
39:37your challenge
39:37was to create a dish
39:38that would bankrupt
39:39this company.
39:40David, you're up first.
39:42Well, what I've made
39:42for you is an A5
39:44Wagyu ribeye.
39:45Oh, yeah.
39:46Which is served
39:47with some scallops
39:48as well as some
39:50Eccetera caviar
39:51and a morel
39:52mushroom red wine
39:54reduction.
39:55And then the salad
39:56is tossed
39:56with a hundred-year-old
39:58Jerez sherry vinegar.
40:00Would it be strange
40:01to say I love you?
40:02David.
40:02I haven't eaten it yet.
40:04Do we want to know
40:04how much David's dish costs?
40:05I haven't even put it
40:06in my mouth yet.
40:07Okay, David's dish
40:09cost $1,170.62.
40:18Oh.
40:22It's like the end
40:23of Ratatouille.
40:23My favorite thing
40:24about this dish
40:25is how well salted
40:27it is,
40:27especially these greens.
40:29I think it's really easy
40:29to just put greens
40:30on something
40:30as an afterthought.
40:32The vinegar,
40:33the salt,
40:34I mean,
40:34everything is cooked
40:35perfectly.
40:36I feel like I'm
40:37crawling around
40:38on a rainforest floor,
40:40breathing in, like,
40:41every flavor
40:42nature's created.
40:44And it also has this,
40:46like,
40:46it kind of,
40:47shockingly,
40:47has this, like,
40:48mellow vibe.
40:49You know?
40:50It's, like,
40:50really, really flavorful,
40:51but not, like,
40:52it's not tart
40:53or acidic
40:54or, like,
40:54whoa, bright.
40:55It's, like,
40:55very groovy.
40:57Absolutely.
40:58I totally know
40:59what you're saying.
40:59It's groovy.
41:00I really believe
41:03this to be true.
41:04When I'm on my deathbed
41:05and I think of
41:06the greatest bites
41:07I've ever had,
41:08this will be up there.
41:09I mean,
41:09this is exceptional.
41:11David!
41:11Every taste bud
41:13in my mouth
41:14is running wild right now.
41:15Did this dish feel
41:16fun to cook
41:17or did it feel daunting
41:18using such expensive ingredients?
41:20It was actually
41:20a lot of fun to cook.
41:22It's a type of cooking
41:24that's right up my wheelhouse.
41:25Wow.
41:26This was absolutely
41:28incredible, David.
41:29Thank you so,
41:30so much.
41:31His wheelhouse
41:32is perfect and luxurious.
41:33Yeah.
41:34He says,
41:35I'm a billionaire,
41:36so this is right up
41:37my wheelhouse.
41:38I do this on a
41:39Tuesday night at home.
41:41Sid,
41:42what do you have for us?
41:43So what you have
41:44in front of you
41:44is a lovely
41:45fettuccine
41:46with a saffron
41:47garlic cream sauce.
41:49It's been topped
41:49with shaved truffle,
41:51beluga caviar,
41:52and gold leaf.
41:53There's also
41:54some iberico ham
41:55in the sauce.
41:57Oh my God.
41:58This dish
41:58is $725.81.
42:04Very frugal.
42:05$70 on gold leaf alone
42:08and $100 on truffle.
42:11The most expensive
42:12thing in here
42:12is the Dom Perignon.
42:14How is that utilized
42:15in the dish?
42:15So actually,
42:17I caramelized
42:17my onions,
42:18garlic,
42:18and shallots together
42:19and then I deglazed
42:20that pan
42:21with the Dom Perignon
42:22before I added in
42:23some rich heavy cream.
42:24No one has ever
42:25used this opportunity
42:26to be on the show
42:26better than us right now.
42:28These thin slices
42:30of garlic,
42:31uh-huh,
42:32I'm sure it's one
42:33of the cheapest ingredients
42:34in the whole dish,
42:35but just the way
42:36you slice them
42:36and the plentifulness,
42:38I think sometimes
42:38people can be hesitant
42:39to use garlic
42:40like that
42:41because they're like,
42:42oh,
42:42is it going to overpower?
42:43Or whatever.
42:44I don't care.
42:45I want to be overpowered
42:46by taste.
42:47Okay,
42:47this is a decadent dish
42:49on paper, right?
42:50We have a cream fettuccine,
42:52but this also feels
42:53like it's clean.
42:55Like this is humming
42:56at a high frequency.
42:57I don't feel weighed down
42:59by this.
42:59I'm back in cozy town.
43:01I feel like I'm under
43:01a blanket in a hot tub.
43:03I'm just like feeling rich
43:05and lovely
43:05and I'm getting a hug.
43:07I feel great.
43:08I think it's like a hug,
43:09but a hug from like
43:10a designated hug giver
43:11that you've paid for.
43:12So delicious,
43:14luxurious,
43:15lovely.
43:16It'll probably also
43:17make my shit my brains out.
43:18So I'm just like,
43:19it's kind of still
43:20accomplishing my last goal.
43:21There is a dish,
43:22I don't want to insult you,
43:23but there's a dish
43:24called Pasta Da Vinci
43:25at Cheesecake Factory.
43:29Wait, listen, wait.
43:30Hold on.
43:30It's my favorite thing.
43:31It's my favorite thing
43:32on planet Earth.
43:33And this is just like that,
43:35but way, way, way better.
43:38It is about $690
43:39more expensive
43:40than Pasta Da Vinci.
43:43Worth every penny.
43:44Sid, thank you so much.
43:45This was incredible.
43:47Awesome.
43:48Marcus,
43:49what did you make for us?
43:50So I don't know
43:51if you've seen
43:51their price of eggs lately,
43:52but to start,
43:54we did eggs.
43:55Got a nice pasture-raised
43:56organic egg.
43:58And if that wasn't enough,
43:59we added a little creme fraiche
44:00and some quail eggs.
44:01And if that wasn't enough,
44:02I got the biggest prawns
44:03I could find.
44:04I sautéed them
44:05in a clarified butter.
44:06And if that wasn't enough,
44:08I got a mother of pearl shell
44:10and I added a little
44:10beluga caviar to the side.
44:12And if you still had
44:14some money in the budget,
44:15they got me some Louis XIII.
44:17So you got about
44:17a $900 shot of cognac
44:19sitting there
44:19just to down it all with.
44:21This dish costs
44:22$969.69.
44:27Nice!
44:29Good job, Marcus.
44:30You get extra punch
44:30and you're so funny.
44:32What's the deal
44:33with these prawns?
44:33Why are they so expensive?
44:34Why are they so big?
44:35I think it's because
44:36they're so big.
44:37Like, they literally
44:38were like baby arms
44:39when I first started out.
44:40Prawn, like, has that
44:41kind of, like,
44:41minerally flavor
44:42and it's, like,
44:42a really interesting flavor
44:44when you have it
44:44with the butter.
44:45It adds to the
44:46super great richness.
44:47And also,
44:48it looks bomb.
44:50Just seeing
44:51a big old prawn,
44:52and, like,
44:52it makes you, like,
44:53really fucking excited
44:54to eat,
44:55which is what I was really,
44:56I think all the dishes
44:57did that today,
44:58but, like,
44:58I love seeing a dish
44:59that you get jazzed about.
45:01I will say,
45:02I think it was really smart
45:03to do this sort of, like,
45:04breakfast brunch theme.
45:06There was something, to me,
45:07so luxurious
45:08about, like, steak and eggs.
45:09Like, waking up
45:10and being a king
45:11and having your first meal
45:12be something
45:13so luxurious and expensive.
45:16So I think
45:16that was a smart play
45:17and it diversifies
45:18your dish
45:19from the other two.
45:20I thought...
45:21Johnny, shut the fuck up.
45:22Take a sip of this.
45:24Take a sip of this.
45:25Take a sip of this.
45:25You gotta try it.
45:26You gotta try it.
45:27Yeah.
45:27Because that's where
45:28the real gem of the dish is.
45:30Now breathe it out.
45:31Yeah, there you go.
45:33Whoa.
45:33Right?
45:34And then a little afterbite,
45:35after you have
45:36all those great flavors,
45:37it really just finishes
45:38everything off, right?
45:39It's like the woodiness
45:40of the cognac
45:41just takes it
45:42to another level.
45:42This little sweetness
45:43shows up.
45:44Listen.
45:44Well after you've
45:45finished the drink.
45:46It was not my first radio.
45:47I knew exactly
45:48what I was doing here.
45:49Should we join the Illuminati?
45:50This is what they do.
45:51All right.
45:52Some of the dishes
45:52were more expensive
45:53than others.
45:54Do we feel like that
45:54showed in the meal itself?
45:56These were all so special.
45:59Having any one of these
46:00should be
46:02like the climax
46:04of our culinary lives
46:06and the fact that we had them
46:07all back to back to back.
46:08We are spoiling ourselves.
46:10This is like...
46:11This is the gluttony
46:12they wrote about in the Bible.
46:13And I'm thrilled.
46:15Yeah, this is a one-way ticket
46:16straight to hell
46:17and I'm excited to go there
46:18with all of you.
46:19Devil's in the dish.
46:21Gastronauts, you've made it.
46:22But only one of you
46:23created a dish
46:23that is still orbiting
46:24our minds
46:25and that person
46:25will take home
46:26an actual literal
46:26real-life piece of the moon.
46:29Our judges will now
46:30conspire amongst themselves
46:32to determine a winner
46:32and then once you do
46:33come whisper to my ear.
46:41We actually didn't
46:41tell you anything.
46:42I know.
46:42I just sort of went
46:43with my gut.
46:43Can I get a drumroll, please?
46:45The winner of today's episode
46:47of Gastronauts is...
46:54David!
46:54David, you're a surprise!
46:58David, congratulations
46:59on your win today.
47:01It's so awesome
47:01to have one winner.
47:03But what if we had two winners?
47:04Because judges,
47:05did you know you've been
47:06secretly being judged
47:07this entire time?
47:08Really?
47:09That's right, judges.
47:10The chefs will now
47:11conspire together
47:12to determine the judge
47:14with the most interesting
47:15and fun challenge.
47:16And that person
47:17will win an actual,
47:19literal, real-life piece
47:20of the sun.
47:22I'm acting like
47:24I've never watched
47:24an episode.
47:26Got it.
47:28All right, chefs.
47:29Can I please get a drumroll?
47:31And the winner
47:32of this actual, literal,
47:33real-life piece
47:33of the sun is...
47:35Zach!
47:36Zach, come get you a winner!
47:38You did it!
47:43Congratulations, Zach.
47:43How do you feel?
47:44Oh, this is huge.
47:45I don't normally win
47:46cooking stuff,
47:46but it makes sense
47:47that I won it
47:48when someone else
47:48did the cooking.
47:49Thank you, chefs.
47:50An astronomical congrats
47:52to our champion
47:52and an orbit of applause
47:53to all of our chefs today
47:55and our judges.
47:57Remember, home gastronauts,
47:58whether you're creating
47:59culinary chaos
48:00in every universe
48:01or simply cutting up
48:03a cantaloupe,
48:04boldly cook
48:04what no one's cooked before.
48:06Good night!
48:06Good night!
48:07Good night!
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