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00:00Previously on Worst Cooks in America, Celebrity Edition.
00:03Welcome to the Worst Lotus.
00:06My team is aggressive.
00:08Oh my god.
00:09She just smashed me.
00:10Ah!
00:12I've been hit, medic.
00:14Don't underestimate their inability to break down a whole fish.
00:17Feeling like this is going to be the death of me.
00:20Oh my gosh, it's time to walk.
00:21I don't know what the hell I'm doing, OK?
00:23Amara, please bring me that red apron,
00:26but you'll always be a part of the red team.
00:29Red team for life.
00:30Tonight.
00:32Celebrities that can't cook.
00:33Whoa!
00:35Whoa!
00:37And we've got the full scoop.
00:38Oh, it's gross.
00:39Oh my god, it's gross.
00:42For these sizzling and scintillating stars of stage and screen,
00:46it's time for a reality show.
00:49Oh, camera!
00:49Mr. Entertainment, Jeff Mara.
00:52Oh, we're playing with fire here, Tiffany.
00:53And Tinseltown Tiffany Derry are on the scene.
00:56This mess over here, my goodness.
00:59They'll take these hot shots.
01:00Yeah, let's not blend the lid.
01:02From public meltdown.
01:03Nice bump!
01:04Bump!
01:05To toast of the town.
01:06Hey, I'm cooking now, boy!
01:08And one of these A-listers will win $25,000 for charity.
01:12Oh, that's disgusting.
01:13On Worst Cooks in America, Celebrity Edition.
01:16Oh!
01:17Reality Check.
01:18Howdy, recruits!
01:20Howdy, chef!
01:21Howdy, chef!
01:22You got the sheriff hat.
01:24Welcome to the worst saloon in America.
01:28Yeah!
01:29Oh, my god.
01:30I know you are all used to the frontier of reality TV.
01:34Yeah.
01:35But this, I can guarantee you, is a whole different rodeo.
01:39For today's skill drill game, you'll have to make a trio of Rootin' Tootin' Tacos.
01:45But first, you must work together as a team to hunt down the ingredients located across
01:51our wild west town and use those ingredients to fill in our recipe board.
01:57Oh, my god.
01:58To retrieve your ingredients, first up is the Recruit Rodeo.
02:01You will need to lasso these here cans of beans to retrieve your missing ingredients.
02:07It's what I do.
02:08I must warn you, do not get things tangled at your next station.
02:11You will need to break apart the tumbleweeds to collect more ingredients.
02:16Next up, you're starring in a spaghetti western.
02:20You must dig through the spaghetti to find the set of the next missing ingredients.
02:24Then, it's last call at the saloon for showdown.
02:29You must smash open those bottles to receive your final set of missing ingredients.
02:35Well, we've got a smasher.
02:36Yeah.
02:37Once you have placed all the correct ingredients on the recipe board and got the nod from us
02:42sheriffs, it's time to get those tacos to sizzlin'.
02:45You'll have 35 minutes to retrieve the recipe and cook your tacos.
02:50Now, recruits, you do not want to be playing second fiddle here on this competition.
02:55There is a huge advantage for the best tacos in town.
02:59Whoo!
03:00That's cool.
03:01All right, it's time to saddle up and wrangle those ingredients.
03:04Recruits, your time starts now!
03:06Yee-haw!
03:15All right, let's go.
03:17Wrestle them beans up!
03:18Come on, come on, come on, come on.
03:19It is essential that we find these ingredients as fast as we possibly can so we can make our
03:23tacos delicious.
03:24Come on.
03:25Whoo!
03:26Beverly is not a natural on the lasso.
03:29Here, go, go, go, go.
03:30Here you go.
03:31Here you go.
03:32She gives up very quickly.
03:33Come on.
03:34Oh, oh.
03:35Give a little more slack.
03:36Here you go, here you go, here you go.
03:37Grab it, grab it, grab it, grab it.
03:38There.
03:39Downtown Julie, I mean, how about Tombstone Julie Brown?
03:41She just .
03:42Boom.
03:43Okay, let's go.
03:44Next.
03:45Let's go, Red Team!
03:46Big money, big money!
03:47Oh!
03:48Ah!
03:49I'm worried because gays are not known for lassoing.
03:54Come on, cowboy!
03:55Oh!
03:56Oh, almost!
03:57Son of a gun!
03:58There it's toast.
03:59Keep going, bro!
04:01Whew!
04:02One can down.
04:03Yeah!
04:04Uh!
04:05Val is pretty good at this one.
04:06Go, Val!
04:07Go, go, go!
04:08Go, go!
04:09Go, go, go!
04:10I didn't know that I was going to be so good at lassoing.
04:12I have a wide range of talent.
04:14They win it!
04:15They win it!
04:16Go!
04:17Get some slack on it.
04:18You're going to need it.
04:19Okay, okay, okay, okay, go, go!
04:20Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go!
04:22Hold that.
04:23Oh!
04:24Oh!
04:25Step in.
04:26Let it go!
04:27Let's go, Rick!
04:29Oh, man, there he goes.
04:30Station two, I would say it's a finesse job.
04:33Dang, dang, dang!
04:34We have to be very delicate with the tumbleweed.
04:36Pound it, CT.
04:37Beat that boy up.
04:38There you go.
04:39Right here.
04:40No, no, no, no, no.
04:41Pound it.
04:42Oh!
04:43Yeah!
04:44I'm just going to stomp on it.
04:45Let's get these ingredients.
04:47Oh!
04:48Oh!
04:49Say it on, sweetheart.
04:50Get up in that skeddy.
04:51Okay, dive in, dive in.
04:52I got two.
04:53That's everything.
04:54Moving on, moving on.
04:56It's spaghetti time.
04:58Oh, gosh.
04:59Ah!
05:00What's the hell?
05:01All right, we are on the same team now.
05:03Now, skeddy fights.
05:04Get the recipes.
05:05Oh, that's disgusting.
05:07One, two, three.
05:08Oh, this is real spaghetti.
05:10Oh, here it is.
05:12Oh, yeah, yeah.
05:13Woo!
05:14Here, we got them.
05:15Don't take these.
05:16Let's go, Red Team, let's go!
05:17Okay, go, go.
05:18Do one.
05:19Do it.
05:20Whoa!
05:21Whoa!
05:22Do it.
05:23You guys, wait.
05:24CT, I think he just loves breaking things.
05:27Way to do it for Team Blue.
05:29Okay.
05:30Yee-haw!
05:31So, Ronald, that's a pepper.
05:32They now have to put them in the right place on the recipe.
05:36Parsley.
05:37No, right?
05:38No, that could be.
05:39That could be.
05:40I need a jalapeno.
05:41Give me jalapeno.
05:42Everything is correct on the pico de gallo.
05:44Keep going.
05:45There's a couple more on there.
05:46We can work with our avocado crema.
05:47You have avocado, sour cream.
05:49You need one to two tablespoons of what?
05:51Chardice.
05:52Nope.
05:53You never need both sour cream and creme fresh.
05:55We don't know.
05:56The more time we take getting the ingredients right on the board, the less time we have to
06:01cook.
06:02You already got creamy stuff in there.
06:03You need something maybe spicy.
06:05Spicy.
06:06Chef Chuck.
06:07What is that?
06:08Parsley.
06:09No.
06:10I have cilantro.
06:11I have cilantro.
06:12Where do you want it?
06:13I think it's for what you're doing, no?
06:15Pico de gallo is correct.
06:17What is dry that you would have up there?
06:19We used cumin in Persian cooking growing up, and I'm thinking, let's try cumin.
06:24Boom.
06:25There you go.
06:26Let's go to crema.
06:27What makes an avocado creamy?
06:29Here, here.
06:30Red is good.
06:31You can start cooking.
06:33All right, on the taco meat, you need one more there.
06:36I am.
06:37Uh, Ryan.
06:38Boom.
06:39We have one spice left on the board.
06:40Guess who's holding it?
06:41This guy.
06:42Chef Chuck.
06:43You are correct.
06:44Let's cook.
06:45Let's cook.
06:46Let's cook.
06:47Ooh, ooh.
06:4824 minutes to make tacos.
06:49We know.
06:50We know.
06:51It's a large spoon.
06:52You must have the pico, the crema, and the protein.
06:55And also, topping of your choice.
06:57What the freak is the paprika?
06:58Oh.
06:59You know, I think this is a good challenge for them, because this is the first time they're really
07:02doing it start to finish on their own, right?
07:04Yep.
07:05I'm a bit nervous to see the recruits cooking without a demo, without any direction from
07:10me.
07:11Oregano.
07:12Oregano.
07:13Oregano, coriander.
07:15What's coriander?
07:16Everybody has had a taco.
07:18So, this is a good way to test these recruits out and see if they're learning.
07:23Let's get that meat going, guys.
07:24Focus.
07:25Only one winner will be today.
07:26One winner.
07:27For the taco challenge, we have to pick our protein and add an additional ingredients.
07:31So, me, I'm going ground beef and I'm going to add cheddar cheese.
07:36I love me a ground beef taco.
07:39I've got a snobby, bougie, Beverly Hills palette.
07:42So, if I like it, I'm thinking the chefs are going to like it, too.
07:46That's my .
07:47Chef, for a skirt's sake, do you cut against the...
07:50Well, think about it.
07:51You could sear the whole steak and then cut it after it's cooked.
07:54Okay.
07:55Magic.
07:56It's going to be a little easier and you'll get a better caramelization on it.
07:59Reza took the ground beef.
08:02Okay.
08:03I'll do shrimp.
08:04Chef, when making shrimp tacos, do I leave the tail on?
08:07How are you going to eat a taco like that?
08:10Like, what makes sense to you?
08:11Probably not, right?
08:12No.
08:13Guys, we only have 20 minutes left.
08:15So, you can't spend so much time worrying about the meat.
08:18Like, you got to get all the toppings and everything else in there, too.
08:20That's going to be good.
08:22Real good.
08:23Julie, what are you making?
08:24Spicy shrimp.
08:25And the rest, I don't know.
08:27Bag of potato chips.
08:29I don't know what I'm doing.
08:30Make sure you get good color on there.
08:32Don't overcook it.
08:33Feeling pretty stressed about this challenge.
08:35I've never made a taco before.
08:36If I go home today, I'm going with a taco.
08:39It's the worst saloon in America.
08:43It's the place I come from.
08:47Val.
08:48Yo.
08:49I'm going to season your meat.
08:50They have never seen me season like this.
08:52They have never seen me put all the seasoning in a bowl and then put the meat in there.
08:57Sprinkle from higher up so it goes all over.
08:59Yes.
09:00You got that in the pan now.
09:01Move on.
09:02CT, what protein you using?
09:03What are you thinking?
09:04Chicken thighs.
09:05Chicken thighs.
09:06Nice.
09:07It's Taco Tuesday.
09:08I'll get them in packs of six.
09:09You know, straight to the gullet.
09:10And what are you going to do for your topping, buddy?
09:14I'm shred some of that delicious cheese on top.
09:17All right, all right, all right.
09:18Ryan, what are you making me?
09:19Some ground beef tacos.
09:20Ground beef?
09:21All right.
09:22Ground beef tacos.
09:23Spread it out.
09:24No, don't bunch it up, bro.
09:25No?
09:26No, you're making a burger patty right now.
09:27Oh, what?
09:28Yeah, what am I doing?
09:29I don't know.
09:30Now get the spice in there, too, after you break it up, okay?
09:32Got it.
09:33For the crema.
09:34Add the avocado.
09:36I've never had crema before.
09:38Usually I just put sour cream on a taco.
09:40Where's the sour cream?
09:41In the fridge.
09:42But this is the fancy way of doing it.
09:45Ah!
09:46My pit is stuck.
09:47There we go.
09:49Wow.
09:50Whew.
09:51I got it.
09:52Whew.
09:53Ryan's spice mix is basically creating a plume of just danger smoke.
09:59I feel like I need a wet rag over my mouth.
10:03Bless you, young lady.
10:06Just got to whiff the kayak or something.
10:08All right, we got about seven minutes left, recruits.
10:12Mmm.
10:13That tastes good.
10:14Okay.
10:15I'm making tacos.
10:17Olé!
10:18Not taste again with that pork, CT, please.
10:23I got to eat this stuff, man.
10:24Wait and do that to you, chef.
10:25I mean, we might as well just start making out.
10:28They'd love to see that up at the network.
10:30Spoon, Val.
10:31Spoon, Val.
10:32Spoon it right on out.
10:33I am not very good at this.
10:36Spoon, Val.
10:37Spoon.
10:39Spoon.
10:40Sorry.
10:41Ryan, is it mixed?
10:42Now I make my avocado crema.
10:44I mix it up.
10:45I think it's mixed.
10:46Move on.
10:47And I mix it up again.
10:48And I mix it up again.
10:50You stop mixing it.
10:51All right.
10:52All right.
10:53It's like whipping cream over here, my cowboy.
10:56Look at him go.
10:57Oh, man.
10:58Slipped on the skeddy.
10:59I turn around to grab an avocado.
11:01I slip.
11:02I have a shooting sharp pinch running through my leg up to my hip.
11:07You all right?
11:08I just had knee surgery a couple months before arriving to boot camp.
11:12So my leg is burning.
11:15Ryan, I might have to put you down.
11:17Everyone is in regular time and I'm just in slow motion time.
11:21Uh-oh.
11:22It doesn't matter.
11:23That sharp pinch is not stopping me.
11:24Big advantage for the little cowgirl cowboy that wins here today.
11:25All right.
11:26Let's make pico.
11:27Come on, let's finish strong.
11:28Reza, are you on pico now?
11:29Yes, ma'am.
11:30This really is the wild west.
11:31You gotta be careful.
11:32You may not get shot, but you may get some shards of glass coming your way.
11:35Thanks to moi.
11:36Sorry.
11:37Is this cilantro?
11:38Smell it.
11:39Does it smell like something?
11:40All of these freaking green herbs look the same.
11:41See?
11:42Let me see.
11:43That's cilantro.
11:44Right now I haven't seen anybody add their toppingles.
11:46I'm not in pomegranate because it's good for you.
11:47Three and a half minutes.
11:48What are you going to do for your topping there, Luke?
11:49I haven't got that.
11:50All right.
11:51I was going to do for you to make a cup of coffee.
11:52So I got a cup of coffee.
11:53Okay.
11:54Now, we'll do it for you to get a cup of coffee.
11:55It's all so you got a cup of coffee.
11:56It's all right.
11:57You got a cup of coffee.
11:58It's all right.
11:59I got a cup of coffee.
12:00It's all right.
12:01And I got a cup of coffee.
12:02And you're going to get a cup of coffee.
12:04because it's good for you.
12:05Three and a half minutes.
12:06What are you going to do for your topping there, Lou?
12:08I haven't got that.
12:09All right.
12:10I forgot about my topping.
12:11Luckily, there is a chunk of cheddar cheese.
12:13I got the cheese.
12:14I'm going to add some extra love and maybe a drip or two of sweat.
12:17A shrimp taco feels like something you'd have at the beach,
12:20so I'm thinking mango.
12:22Woo!
12:23Doggone it, it's hot in here.
12:25Julie, what are you going to do for your topping?
12:27No idea.
12:28I'll get it.
12:29I'll think of something now.
12:30I am using pineapple.
12:32Get your tortillas hot.
12:34Get them warmed up.
12:35Oh, she's out.
12:36OK.
12:37Maybe they're a little burnt.
12:38Only perfect tortillas for my chefs.
12:40Uh-oh.
12:41Get another one down.
12:42No, that ain't no one.
12:43You've got to start slicing that meat, Val.
12:45You don't have time.
12:46Stop eating.
12:47I need it on the plate.
12:4840 seconds left.
12:49Right up, Cowboys.
12:50Ryan, you've got to get some in your tacos, man.
12:52Just start building.
12:53I'm not going to have time to make my topping.
12:55I may.
12:56Get things in tacos, Bev.
12:58Ugh.
12:59Expensive up in here.
13:00Five.
13:01Four.
13:02Three.
13:03Cilantro.
13:04Two.
13:05One.
13:06Stop.
13:07Stop.
13:08Stop.
13:09Stop.
13:10Yee-haw.
13:11My leg hurts, but at least I got my tacos done.
13:15All right, let's go try some tacos.
13:17Manila, you're up first.
13:20Here you go, Sheriff.
13:21Oh.
13:22Well, Chef Tiffany is obviously the sheriff of this town, which would make Chef Jeff the deputy.
13:28There's a little gold dust and leaves on there.
13:31I've had fancy tacos.
13:33I've had caviar.
13:34I've had foie gras.
13:35I don't know if I've had gold leaves.
13:37There's gold in them there.
13:39Shrimp tacos with mango.
13:41You have a lot of flavors going on here.
13:43The mango is a nice little kind of fruity addition to help break up the spice a little bit.
13:47The shrimp is cooked all the way through.
13:50But it's a dry crumbly tortilla.
13:52But other than that, good trip.
13:54Val, you're up next.
13:57There it is.
13:58Val, what did you make?
13:59Skirt steak.
14:00I added pomegranate.
14:01They're more like the tacos you get when you stumble out of a club.
14:05You're starving and there's Val flipping his tacos.
14:08You really got aggressive with all that spice in there.
14:11Less cayenne.
14:12I need more crema on there.
14:13Yeah.
14:14Did you run out of crema or run out of time?
14:15I ran out of time.
14:16There we go.
14:17I will say your pico de gallo is delicious with the amount of acid that you have in here.
14:21And I like the pomegranates in here.
14:22I appreciate you guys.
14:24All right, Reza, come on up.
14:26Very pretty.
14:27It's beautiful.
14:28My tacos look like they're ready for their social media premiere debut multiple likes.
14:35Like these are going viral.
14:37I did a ground beef taco and added the cheddar cheese.
14:42The plate looks like something I would have at a restaurant.
14:44Greasy meat, orange fat, spiced, but well browned.
14:49It's really nice.
14:50You did a very good taco here.
14:51Thank you very much, chef.
14:53CT, come on down, buddy.
14:54Look at this.
14:55He's the bad guy for sure.
14:56He's the heavy in the Western.
14:58Anything I can do to take the chef's mind off my tacos, I'm going to do chicken thigh tacos with some extra wicked chop cheddar on top.
15:07And if it's wicked chop, it's a smart taco.
15:10Nice cuts on your pico de gallo.
15:12But I would have liked the chicken seared a little bit more.
15:15I also would like a little more salt.
15:17But I'm loving the taco combination with the cheese and the chicken and pico de gallo.
15:22You got something nice going on here.
15:23Thanks, chef.
15:24Beverly.
15:25Ooh.
15:26I am just so bummed that I didn't have a minute more just to get that steak properly cut.
15:31I did skirt steak and cheddar cheese.
15:34You got a great amount of flavor on your steak.
15:37It is spot on.
15:38Got a great syrup.
15:39Great kind of medium.
15:40But it's really a large chunk of steak to wrestle with in a taco form.
15:45Right.
15:46But you did a really good job.
15:47DTJB, let's do it.
15:49It's downtown Julie Crown.
15:50It's intimidating to have one chef taste your tacos.
15:54Never mind two.
15:55Shrimp is well cooked and really well spiced.
15:58Brilliant use of pineapple.
16:00Very complimentary to the spicy shrimp.
16:03But I think it's hard to eat the shrimp with the shell on.
16:06I thought maybe it'd be better for you to pick up and taste.
16:08But then I have to dig through each taco.
16:11Come get your taco.
16:12Get out of my saloon.
16:13All right, Ryan.
16:14Come on down.
16:15I wasn't moving very fast, so I got you the crema ground beef taco.
16:22All right.
16:23That's about it.
16:24I am missing the toppings.
16:28I feel like I'm swimming naked with no speedo.
16:32You need the speedo.
16:35It's that bad, huh?
16:36I don't know what it is.
16:37I don't like it.
16:38Jeff can't even eat my taco.
16:41Oh!
16:42Why you gotta do me like that, Jeff?
16:45What?
16:46I don't feel good about this.
16:49What flavors did you put?
16:50What spices?
16:51All those.
16:52And salt.
16:53I didn't put any salt.
16:54I know.
16:55That's what's missing.
16:56All right, recruits.
16:57Only one recruit can rustle up the big advantage
17:01for the main dish challenge.
17:03The recruit who impressed us the most is...
17:06Reza!
17:07Woohoo!
17:08I won!
17:09I win!
17:10I win!
17:11I win!
17:12Yay!
17:13You are going to be receiving the Lone Star Advantage,
17:18which means you get immunity from the next dish challenge.
17:23Woohoo!
17:24Yes!
17:25I feel on top of the world.
17:33Welcome back, recruits.
17:34As you can see, the blue team is down a person
17:37due to issues with his leg.
17:39Sadly, Ryan will not be continuing on in this competition.
17:42There's too much pain.
17:44Ah!
17:45Ah!
17:46And I don't want to make my leg worse than it already is.
17:49We saw the limp.
17:50Poor guy couldn't walk.
17:51Slow and steady wins the race.
17:52I came to boot camp to be able to cook for my family,
17:56and I've learned so much.
17:58Is that a habanero?
17:59Ah!
18:00What is wrong with this?
18:03Ha!
18:04Hey, I'm cooking now, boy!
18:06Woo!
18:07Even though I'm leaving early, I'm not done cooking.
18:09I'm still going to be heading up Chef Jeff daily for help
18:13until he blocks me.
18:14He will not leave empty-handed.
18:16He will be taking home $2,500 for the Max Crutchfield Foundation.
18:21Go around the world teaching kids how to swim.
18:24It all has to do with helping the younger generation,
18:26helping the younger kids out.
18:28Woo, Ryan!
18:29We wish him all the best.
18:31But the show must go on.
18:32That's right, recruits.
18:33Time to raise the stakes.
18:36All right, recruits.
18:37I'm going to show you how to make my pepper-crusted cowboy rib eye
18:40with blue cheese anchovy butter
18:42and charred broccoli with lemon and Parmesan.
18:45And sweet potatoes I love.
18:47Woo-hoo!
18:48All right, recruits.
18:49Today I'm showing you how to make a cowboy rib eye
18:53with broccolini and some fingerling potatoes.
18:56Nice.
18:57I've never heard of a cowboy steak, but I'm assuming it's made of cow.
19:01Or maybe it's made of boy.
19:02These are our bone-in prime giant rib eyes.
19:06First thing, I'm going to do the spice rub.
19:08Grab a little white peppercorns in my pepper grinder.
19:11Pink peppercorns with black peppercorns.
19:13I'm just going to eyeball it.
19:14Granulated garlic, salt, and a little bit of turbinado sugar.
19:17I'm going to grind it.
19:18That's just about perfect.
19:20We're going to get it on a wire rack sheet pan,
19:22and we're going to get it in the 300-degree oven.
19:24We're going to do a little reverse sear method,
19:26which is a slow way of kind of bringing this to a central unified temperature.
19:31And then we're going to hit it hard in the pan and get a good crust on it.
19:34For today's challenge, we are kind of making our own...
19:37Spice rub.
19:38...version of a rub.
19:39Mm-hmm.
19:40Are there some dry herbs that you wouldn't use?
19:43I wouldn't go straight into herbs because they burn.
19:47Spices, see how thin this is?
19:49So the finer...
19:50Yes.
19:51That's the kind of stuff that we use?
19:52Yes.
19:53Take that dry rub, pack that on there.
19:55It's going to create a whole other flavor once you cook it.
19:57Is there a bone in that?
19:58It is a bone.
19:59So a ribeye is the loin cut of the beef,
20:02which is sort of the tender piece of the meat.
20:05What makes it a cowboy ribeye is when the bone is in it.
20:08Okay.
20:09My compound butter.
20:10Two sticks to butter in the bowl.
20:12Some fresh chives.
20:13Crumbled blue cheese.
20:14Two to four anchovies.
20:15Ugh.
20:16I saw that, Bev.
20:17You're going to try this, though.
20:18Can't we do, like, rosemary?
20:19Some herbs?
20:20Anything but anchovies?
20:21Bleh.
20:22Tablespoon of the stone-ground mustard.
20:23A little honey to sweeten up.
20:25A little lemon zest and lemon juice gives a little brightness to the butter.
20:28A couple pinches of salt.
20:29Mash all this up.
20:31Plop it in.
20:32Some plastic wrap and make it into a log.
20:34This is going in the fridge.
20:35These are called fingerling potatoes because they're like your finger.
20:40In the pot with cold water.
20:42Anybody can think of a reason why we start in cold water.
20:45Evenly cooked as opposed to the outer part getting cooked.
20:48That's 100% accurate.
20:49If I start in cold water, the outside and the inside cooks at the same time.
20:53Do we put any salt in that water?
20:55Of course we do!
20:56You know what?
20:57Cold, salty water.
20:59We're going to do sweet potatoes.
21:01Knife tender.
21:02Hot potatoes right into the food processor.
21:04So you don't hand-mash these.
21:05These are whipped potatoes.
21:07A little more luxurious.
21:08Okay.
21:09And then you'll just add hot cream, melted butter.
21:11Put this lid on.
21:13We're getting air in there.
21:14We're whipping it up.
21:16Potatoes, done.
21:18You know that.
21:19You can do this or you can add your own spin with any potato.
21:21Peel it and do this.
21:22You're good to go.
21:23We're going to crisp my potatoes with some butter and olive oil.
21:28A little garlic.
21:29Give it a toss.
21:30Just flip it over.
21:31Wow.
21:32I'm going to see some lemon juice.
21:34Paragon.
21:35Parsley.
21:36Deal as well.
21:37Parm.
21:38Cute.
21:39That's a lot of cheese.
21:40A nice amount.
21:41Just say when.
21:42That's how much I want when I go to the Olive Garden.
21:43Okay.
21:44Let's sear my steak.
21:45Hot pan.
21:46Oil.
21:47Make sure that bottom is touching.
21:48It's got a crust so that everything cooks nicely.
21:50This will give me the even cooking I'm looking for.
21:54Look at that.
21:55Nice char on there.
21:56After getting a good sear on it, I'm going to lower the heat.
21:58Throw some thyme in there.
21:59Some garlic.
22:00That'll perfume the butter.
22:01Flavoring the steak.
22:02Now I'm tilting the pan.
22:04Face this side.
22:05Magic's happening right now.
22:06Right in front of our eyes.
22:07Right in front of your eyes.
22:08You see that?
22:09That's the color I want.
22:10Okay.
22:11Now it goes in the oven.
22:1312 minutes.
22:14At 425.
22:15I can't wait to cook this at home.
22:17I love that.
22:18Broccolini.
22:19Blanched in hot water.
22:20And we shock.
22:21Shuck it.
22:22That's it.
22:23Shuck it.
22:24Take it out of the water.
22:25Into the pan we go.
22:26Want it charring.
22:27I'm moving the pan around.
22:28Getting some color on that broccoli.
22:30This is where the artistry comes.
22:32Yes.
22:33Toss it with a ton of fresh lemon juice and parm.
22:35Simple, bright, delicious.
22:37Oh, beautiful.
22:38Beautiful, right?
22:39Broccoli.
22:40Done.
22:41All right, let's plate.
22:42Do sweet potatoes right into the broccoli.
22:43That's so cute.
22:44I'm going to need a new dishware when I go home.
22:46Top that with maple walnuts and chives.
22:48And then plating our broccoli here.
22:50My steaks.
22:51The compound butter.
22:52I mean, come on, huh?
22:53Beautiful plates.
22:54How about a little garnish?
22:56I'm going to take some rosemary here.
22:58I'm going to grab a cloche.
23:00I'm going to grab my weapon of choice.
23:02I'm going to hit the button.
23:04Get it smoking.
23:06Put it on top.
23:08And dome it.
23:09And then when you present it,
23:11you get a nice plume of wonderful rosemary smoke.
23:15Let's plate my steak all together.
23:17Go with some potatoes, some broccolini.
23:19That's it, guys.
23:20Woo-hoo!
23:21You better work, Chef Tiffany.
23:23Should we taste this?
23:24Yeah.
23:26Mmm.
23:27Wow.
23:28Those potatoes are fire.
23:29They're such a nice crunch still.
23:32It's a great steak.
23:33Mmm.
23:34Mmm.
23:35That's so good.
23:36All right.
23:37You have 60 minutes.
23:38To put your own spin on the rub on the steak.
23:40Your potatoes and your vegetable.
23:43Reza, since you won the skill drill,
23:45you have won the Lone Star Advantage,
23:47which means you have immunity.
23:49I'm going to cook my heart off.
23:51Good.
23:52Your time starts.
23:53Now!
23:54Now!
23:55Go!
23:56Oh!
23:57Steak them up.
24:00Make your spice win.
24:01Let's go.
24:02The rub.
24:03up.
24:04You got it, CT?
24:05I don't know.
24:06I thought I did.
24:07For my dry rub, I grab coffee, sea salt,
24:10granulated garlic, and some white peppercorns.
24:13I'm using coffee because, one, I love coffee.
24:15Two, I've had a coffee rub at a steakhouse before.
24:18It just spoke to me about the coffee, so I grab it.
24:21Why not?
24:22Hey!
24:23Look at this guy.
24:24Mechanic of the year.
24:25He works on cars.
24:26What is that?
24:27Cold.
24:28Oh!
24:29Reza has a lot of freedom here because he has immunity,
24:32and you cook very different when you have immunity.
24:34You cook with a little more risk, and you're probably
24:37willing to try things a little bit more.
24:39Peppercorns.
24:40I'm going to do a coffee fennel peppercorn rub.
24:44Cold white peppercorns.
24:46Anything that's pink, anything that's gay,
24:49anything that's fabulous, I'm all about her.
24:52Pink peppercorns.
24:53Black peppercorns.
24:54And paprika for color.
24:56So thick, she's going to be crushed.
24:58Lot of salt.
24:59Reza has immunity, so it ultimately becomes a cook-off
25:03between Manila and I.
25:04Whoever's in the bottom is going to be up for elimination.
25:07Sprinkle the salt like I did.
25:09Sprinkle, thank you.
25:10Ooh, that works, chef.
25:12Just massage your hand.
25:13Don't take the salt off by rubbing too much.
25:15Oh, yeah, yeah, you're right.
25:16That's good.
25:17Rub it up.
25:18Get them in the oven.
25:19Going in the first one.
25:20All right.
25:21CT, get that steak.
25:22Why isn't it rubbed?
25:23Because.
25:24All right, you're mixing it all together.
25:26You don't need to do that.
25:27I don't know why I'm adding the spice to the butter.
25:29Then again, I don't know why I do half the stuff that I do.
25:32You're definitely putting your own spin on that ribeye.
25:34What about our steak?
25:35Let's get it in the pan.
25:36Wow, look at that crust.
25:38It's crusty.
25:41Tongues, Val.
25:42Sorry.
25:43Once you flip, go ahead and baste the steak.
25:46You can never baste enough, chef.
25:48All right, go in the oven.
25:49I don't want it black.
25:50Tilt it, yep, toward you and baste.
25:51Towards me.
25:52And pick it up and put it on top.
25:54Where's my spotlight?
25:56I'm basting.
25:57I'm sweating like a drag queen at church.
26:00You ready for your sake to go in the oven?
26:02Sure am.
26:03Let's do this.
26:04All right, Val.
26:05Let's go.
26:0645 minutes, kids.
26:07Start on our taters.
26:08Awesome.
26:09I'm going with roasted Brussels sprouts and mushrooms with a cream sauce.
26:14What's going on with your potatoes, Bev?
26:16I'm doing something different.
26:18I don't want to do mashed potatoes because they're going to take way too long to cook.
26:22So I'm going to go for the small potatoes and just smash them.
26:26This could be awesome or it could very well not be.
26:30I am actually going to copy Chef Jeff.
26:33I'm going to make the pureed sweet potatoes.
26:35Go safe.
26:36I'm a Virgo.
26:37But will I be safe?
26:38I'm going to roast some cashew nuts and sprinkle them on top.
26:42I don't know.
26:43Is this a sweet potato, Chef?
26:44Yes, it is.
26:45My sign is I'm going to make mushrooms, Brussels sprouts, and a sauce and sweet potato fries.
26:50C.T.
26:51Why are you chopping?
26:52I'm making sweet potato french fries.
26:53Okay, great.
26:54What?
26:55You don't like french fries?
26:56I won't make the french fries.
26:57No, I love french fries.
26:58Go for it.
26:59Hell.
27:00Well, I don't like the attitude now.
27:01I feel like I've got to be...
27:02No, you're good.
27:03You're good.
27:04I haven't gone over this.
27:05You've eaten it.
27:06But can you make them?
27:07You're giving me anxiety, Chef.
27:08All right, compound butters.
27:09Get them in there.
27:10Yeah.
27:11How's that anchovy?
27:12Oh, gross.
27:13I am just putting them in and I will get them in the freezer and then I don't have to
27:16think about them or talk to them again.
27:17Take a little bite real quick.
27:18Mmm.
27:19Take a bite for me.
27:20Is that required?
27:21No, but...
27:22All right.
27:23Let's go to the freezer.
27:25My timer stopped.
27:27Now, I know I pressed go on this timer.
27:30God, I'm going to die.
27:31I don't know if that steak has been sitting in there for two minutes or for 12.
27:35You going to put your timer on?
27:36No, my timer's not working.
27:37It's this dish.
27:38It's all about the steak.
27:39You really need to make sure that you don't ruin the meat.
27:44This is the only steak I have.
27:49Oh, my timer's not working.
27:50It's like...
27:51Oh, now it is.
27:52Let me check the temperature.
27:54Come on, 145.
27:55We're going to do 135.
27:56135.
27:57112.
27:58All right.
27:59Let's go.
28:00Stressful.
28:0130 minutes.
28:02Watch this.
28:03Garbage bowl.
28:04Tomorrow.
28:05Boom!
28:06Boom!
28:07Boom!
28:08I hope that someone had that.
28:09Did someone get that?
28:10No one.
28:11Couldn't do it again if you tried.
28:12No, I was feeling the spirit.
28:13I'm doing asparagus.
28:14How long are they chilling in the ice?
28:15Until it's cold, Val.
28:16Touch it.
28:17In school, I was that guy.
28:18I asked a lot of questions.
28:19Turns out I'm still that guy.
28:20Val.
28:21Yep.
28:22Asparagus is a little overcooked.
28:23Okay.
28:24This is not good.
28:25It's a very flaccid asparagus.
28:26So I would grab a few more and do it again.
28:27Okay.
28:28Okay.
28:29I need to start over.
28:30Got it.
28:31I'll make more.
28:32Okay.
28:33Think these need a little bit more time, Chef.
28:34You're the boss.
28:35I'm just a guy up here.
28:36I'm...
28:37Ricing potatoes.
28:38The steak is out of the oven and resting, but there's no rest for your man because I need
29:02to get these potatoes to the perfect consistency.
29:05How's the mash?
29:06Tastes good?
29:07It tastes a lot more salt than you would think.
29:10You drop the salt in there and it's like David Copperfield potatoes.
29:14They disappear.
29:15Mashed potatoes takes salt.
29:17Yes.
29:18All right, everybody.
29:19I would go get your steaks and get them in there with the rosemary.
29:22Now, get ready for the ding ding.
29:25Yep.
29:26Sure.
29:27The ding ding.
29:28I know exactly what he means.
29:29The ding ding.
29:30It's the pan.
29:31It's the cast iron.
29:32Is it ready to be seared in the cast iron?
29:33Three sentences in two words.
29:34Ding ding.
29:35I'm speaking his language.
29:36Word one now.
29:37I'm scared.
29:38Nine minutes left.
29:41Ah, I burned it.
29:42No, you're fine.
29:43You just got some red stuff in there.
29:46It'll lighten up.
29:47You didn't burn anything.
29:49What's it at, Julie?
29:50Should I do F or C?
29:52I haven't quite mastered how that damn thing works.
29:55Talk to me in Fs.
29:56220.
29:57That's hot.
29:58An instant read thermometer.
29:59It's pretty fail safe.
30:00Doesn't lie.
30:01It's 193.
30:02It cannot be 193.
30:03It's 140, 43.
30:04It's 138.
30:05We just skipped three time zones.
30:07I have no clue what temperature the steak is at this point.
30:10118.
30:11There you go.
30:12Always when I think it's enough, it's not.
30:14So, I haven't got shit, my guy.
30:17Look.
30:18Look, chef.
30:19I'm making homestyle potatoes and I'm sauteing.
30:22I'm feeling myself.
30:23I'm putting on a little bit of a show.
30:24All right, Val.
30:25Look it up.
30:26Half of it's at the pan, but you got it.
30:29What's in there, then?
30:30Oh, you're gonna do mash, dude.
30:31Let them soak a little bit.
30:32All right.
30:33Like, blanch them?
30:34Sure.
30:35All right, just make sure they're super dry, then.
30:37I would almost roast these rather than try to fry on a small sheet pan.
30:43Season them nicely.
30:44Get them in the oven.
30:45Make sure they're lined up like soldiers.
30:47I think I need a little green on my plate, so I'm gonna just quickly saute.
30:52Spinach.
30:53Spinach.
30:55Five minutes.
30:56Let's rock and roll.
30:57At what time should we be cutting this steak?
30:59Now!
31:00Now!
31:01Stay alongside the bone first.
31:03Not too thick, not too thin.
31:05Come on, Val.
31:06I want you cutting that steak.
31:07Steak, steak.
31:08Uh, no.
31:09Can I eat raw thyme?
31:10I don't know.
31:11I'm not a gerbil.
31:12One minute!
31:14Yee!
31:15Ooh.
31:16Yee-haw!
31:17We're still at wild, wild west, baby.
31:20Get the torch going.
31:21How do you use this?
31:22Just push the button.
31:23Jeez.
31:24I feel like she's salty enough.
31:26Then don't do it.
31:27So I ain't going, don't do it.
31:2830 seconds.
31:29Where does the time go?
31:31Ah!
31:3210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
31:41You're done.
31:42Woo!
31:43Way to go!
31:44Whoa!
31:45Be fun.
31:46All right.
31:47Let's go taste some steak, shall we?
31:48Let's do it.
31:49Beverly, you are up first.
31:53Wow!
31:54Tell me how you put your own spin on the rub.
31:59I did cayenne pepper, onion and garlic, brown sugar, and loads of butter.
32:04For my vegetables, I did mushrooms and brussels sprouts and then a smashed potato with rosemary
32:11and parmesan.
32:12You did an extra vegetable by doing the brussels sprouts.
32:15This steak perfectly cooked.
32:17I am feeling a great sense of relief because this was a monster of a task.
32:22You got an unbelievable sear on there.
32:25Potatoes are great with the rosemary and parm.
32:27You should be really proud of yourself.
32:28Thank you, Chef.
32:29All right, Julie, let's go.
32:31Ta-da!
32:32Wow!
32:33On the rub, got garlic powder, mustard powder with peppercorn.
32:38The veggie side, I did zucchini, sweet potato.
32:41It's topped with chives and nuts.
32:43The ribeye.
32:44Love the chunky kind of rub you got on there, but just a little undercooked.
32:48Not feeling as confident as I did walking in.
32:52Would have loved a little bit more salt on it.
32:54I think your zucchini's lovely.
32:55I love the plating of it.
32:57I think those potatoes could have been, like, either whipped a little more or cooked a little more.
33:02All right, CT.
33:06All right.
33:08My vegetables, I went with brussels sprouts with mushroom.
33:11The steak, I went with coffee, garlic, salt, pebble.
33:14This is super flavorful.
33:15This steak is seasoned to perfection.
33:18Great rub.
33:19I love the coffee addition.
33:20Chefs loves a steak.
33:22You know, they made me a career shift at this point.
33:24Chef C.
33:25It's gonna ring, Chef CG.
33:26I appreciate the fries.
33:28I think these are really tasty, and I'm glad you have color on them.
33:31Your brussels sprouts are intense.
33:33Like, really acidic, but great job.
33:36Manila, you're up first!
33:38That's it!
33:40I present to you, Chef Tiffany, a pink peppercorn cowgirl steak with rosy red potatoes, sweet corn, and sexy spinach.
33:49You got a really good sear on the steak.
33:51The only thing is one side is a little more cooked than the others.
33:55Ah!
33:56And you did a last minute change with adding spinach.
33:59Did you add wine into this?
34:00A little.
34:01When we cook with wine, we have to cook off some of the wine alcohol flavor.
34:06That pinot grigio is at least $14 a glass.
34:09You better enjoy that.
34:10Is there still wine on this spinach?
34:13All right, Reza.
34:14I made you a...
34:15Yee-haw!
34:16Persian cowboy steak!
34:19What makes it Persian?
34:20Come on now, I'm Persian.
34:22Well, you have a nice crust on here.
34:24There is some even cooking as well.
34:26At the very end, you sliced it a little too thick.
34:29But I like that you have a lot of different things happening here, and they are all flowing together.
34:33Good job.
34:34Thank you, Chef.
34:35All right, Val.
34:36Come on up.
34:37Okay.
34:38I made a cowboy steak with asparagus and home-style potatoes.
34:43I'll be honest, the potatoes might be my favorite part.
34:46The steak itself seared it nicely.
34:48You just overcooked it in the oven.
34:50It's hard to ruin a steak, and that's exactly what I did.
34:53All right, recruits.
34:55As the sun sets on today's challenge, some of you have mastered the art of a cowboy steak.
35:01But sadly, two of you are at risk of getting run out of town.
35:05On the red team this week, this win goes to...
35:10Reza!
35:14I'm killing the game.
35:16The potatoes.
35:17I tried to not eat, like, three more spoons while it was sitting in front of me.
35:22So, good job.
35:23Thank you, Chef.
35:24And the blue team, the best dish was made by...
35:27Beverly!
35:30I am just so happy.
35:32It was a very big steak, so this is a very big wing.
35:35Your sides were great.
35:37Nice balance, good technique.
35:38Well done.
35:39Thank you very much, Chef.
35:40Also safe on the blue team is...
35:42CT!
35:43Julie, unfortunately that means you are up for elimination.
35:48Please step forward.
35:49Also safe on the red team is...
35:52Manila!
35:53Woohoo!
35:54Val, you are up for elimination.
35:56Please step forward.
35:58Got this, Val.
35:59Oh, I got this.
36:00All right, Julie and Val for this blind elimination challenge.
36:04You'll have 15 minutes to prepare a loaded quesadilla along with a dipping sauce.
36:09Tiffany and I will leave the kitchen and when we come back, we will try the dish without knowing who made which dish.
36:17And the person with the least successful loaded quesadilla will be going home tonight.
36:23Your time starts now!
36:24Let's go!
36:26Ooh!
36:27You got this.
36:28You got this.
36:29The last challenge, I made tacos.
36:31I'm thinking it's the same kind of thing, but you know, bigger.
36:35What are you thinking?
36:36Spicy chili shrimp.
36:37I'm going to do a Julie safety move here and go with shrimp once again.
36:42Make sure you take the tails off.
36:43But without the tails.
36:45Chop them up after.
36:47I'm making stirred steak.
36:49This has got to be the best steak I cooked today if I want to stay in the competition.
36:52I'm trying to give the steak a little love.
36:56Tough love.
36:57So hopefully it'll reciprocate that love back to me.
37:00Let's give that some flavor.
37:01Cool.
37:02Great.
37:05Got to make a salsa.
37:06So I've decided to do an avocado salsa.
37:09Mayo, avocado.
37:10No, no, no, no, no.
37:11Just make guacamole.
37:12Oh.
37:13Use a spoon to scoop out the avocado.
37:15That way you can keep those cubes intact.
37:17Good call.
37:18Did you tell me that when I did it?
37:19Perfect.
37:20No.
37:21All right.
37:22Let's get to the sauce.
37:23Making my avocado crema.
37:24This is going to be great.
37:25Careful.
37:26Careful.
37:27How do I do this?
37:28Just scoop it over the spoon.
37:29Get it in there.
37:30Ten minutes.
37:31Chopity, chopity, chop, chop, chop.
37:34Jalapeno for a little bit of heat.
37:35Yeah.
37:36Perfect.
37:37Add it in.
37:38No, no, no.
37:39In your guacamole.
37:40Yo, check your steak, baby.
37:41How's it looking?
37:42I realize that I'm not going to have enough time to cook through the steak on just the pan.
37:46Oh.
37:47Into the oven.
37:48You have seven minutes.
37:49Throwing a tortilla.
37:50Heat it up a little bit so it gets all soft.
37:52Get some cheese in there.
37:53Slice up the shrimp a little bit.
37:54Every bite will have shrimp.
37:55Perfect.
37:56There you go.
37:57There you go.
37:58There you go.
37:59Loaded quesadilla.
38:00So what else are we going to load it with?
38:01Oh, yeah, yeah.
38:02Put some onions and bell peppers in that frying pan right now.
38:05Why?
38:06What do you mean?
38:07You put it inside the thing.
38:08Right, but you want them cooked.
38:09Yeah, yeah, but you want them cooked.
38:10You don't want them raw.
38:11You want to cook it.
38:12Really?
38:13No idea why I need to cook them.
38:14They taste pretty good, fresh.
38:16Yeah, let's put the onions in there.
38:17Yes?
38:18Yes.
38:19Less than five minutes.
38:20I think it's burning, guys.
38:21Don't really don't.
38:22It's burnt.
38:23Completely burnt.
38:24Get it out.
38:25Get it out.
38:26Get it out.
38:27Don't have time to start over.
38:28It's burnt.
38:29It's ruined.
38:30Two minutes and 40 seconds.
38:32Don't plate that side.
38:33Plate the other side.
38:34I don't have time to start over again.
38:36That looks good.
38:37Val, get the steak out.
38:39I don't have time, so I'm just going with my instincts,
38:42and I'm praying that it's cooked, and it's ready to go.
38:45Now cut up the meat very small.
38:47Now char up that lime.
38:49Why don't you put a couple pineapple trends in there, too?
38:51Yes!
38:52Put the pineapple in there.
38:53And get it to char.
38:54Mmm, see, a pineapple would be nice.
38:55Just a bite of meat.
38:56Put it in.
38:57Put it in.
38:58Put it in.
38:59Put it in.
39:00Just put it in the .
39:01Yeah, yeah, yeah.
39:02Perfect, perfect.
39:03Two minutes.
39:04We've got to be plating.
39:05Put all that meat on the cheese.
39:07I'm panicking.
39:08Put your onions and peppers on there, as well.
39:10Cut your quesadilla in half.
39:12In half.
39:1350 seconds.
39:14Check your pine.
39:15Check your pineapple on your lime.
39:16Get on a plate.
39:17Get a plate.
39:18Get it on there.
39:19Done.
39:20We have 45 seconds.
39:21Where's the plate?
39:22Something red.
39:23Red, red, red, red, red.
39:24Paprika.
39:25Something red.
39:2615 seconds.
39:27Of the other one, press down.
39:28Pull it out and cut it.
39:29Five.
39:30Just on the quesadilla, or whatever.
39:31One.
39:32One, two, three.
39:33It's done, done, done.
39:34Oh, I could go home right now, because my quesadilla is burnt.
39:39There's a lot of mistakes that I made by not leaving enough time to assemble the quesadilla.
39:44I'm feeling nervous.
39:46Julie and Val, we give you 15 minutes to pair a loaded quesadilla with a dipping sauce or salsa.
39:53Let's start with Deshae.
39:54I love the treatment and the color on the tortilla.
39:57I can't believe it's not burnt.
39:58I'm a fan of the folded over quesadilla.
40:01Oh, it's floated.
40:02It's floated.
40:03I love the char on those peppers.
40:05That's a lot of flavor in there.
40:07The shrimp is kind of bland.
40:09Guacamole, the cuts need some work, but the avocados itself, there is some flavor.
40:14I like the grilled lime on there.
40:16Yeah.
40:17And the grilled pineapple, I mean.
40:18This person went the extra mile.
40:19Let's move on to dish B.
40:21My quesadilla looks like a freaking pizza pie.
40:25Julie's quesadilla is 100,000 times better looking than mine, but I don't know if it tastes as good as mine.
40:32The peppers are nicely, thinly cut.
40:34The steak itself is juicy.
40:36Not super seasoned, but when you have a bite with the Oaxaca cheese in there, which is very salty, it kind of works.
40:41Yeah.
40:42The guac is just a little too acidic for me.
40:44Yeah.
40:45Two totally different quesadillas.
40:46It's gonna be hard.
40:47All right, just give us a second to discuss.
40:49I am not optimistic about these results.
40:51I definitely think I'm going home.
40:53So Tiffany and I agree that the recruit who is staying in boot camp this week is...
41:00Both of you!
41:01Yes!
41:02Yes!
41:03Yes!
41:04Yes!
41:05Woo!
41:06Yes!
41:07Since we lost a recruit this week, you are both safe.
41:12Thank you very much, Ryan Lochte.
41:14Huge relief.
41:15I am so happy I'm still here.
41:17Yes!
41:18Yes!
41:19Yes!
41:20It's something that I don't want to take for granted.
41:21I want to prove that I'm deserving of this second chance and that I am going to make the best of it.
41:27Go take a disco nap, because we are ready to party next week, all right?
41:32Woo-hoo!
41:33Next time on Worst Cooks in America, Celebrity Edition.
41:38Time for a little celebration.
41:40He-he-he-he-he-he!
41:42B.T.
41:43Ha!
41:44Ha!
41:45I'm feeling like I need a drink.
41:46Planning a party is right up my alley.
41:49For your main dish challenge, brunch burgers.
41:54Vanilla, what's up with those onions over there?
41:56They're looking a little extra crispy.
42:00You just out.
42:01Next stop, Burntown.
42:03B.T.
42:04B.T.
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