- 19 minutes ago
Episode 8 features cooking challenges and intense competition.
Category
🎥
Short filmTranscript
00:01Previously on Next Level Chef.
00:03For the first time ever, you'll all be cooking a dinner serving.
00:07This is a team challenge.
00:10What's your day? Get in here.
00:11Stop putting the asparagus in the same place. It's not preschool.
00:14The best course of the evening, Team Blaze.
00:17The team with the least successful course
00:19will all go into elimination together.
00:22What the ?
00:24Team Arrington.
00:26Those purple potatoes can be really starchy.
00:28I'm eliminating Matt.
00:30And tonight, ooh, it's fierce.
00:33Come on, Chef.
00:35You've got 30 minutes to reimagine a childhood classic.
00:38Let's do it for the kids.
00:39Guys, can we please get the hell out of this basement?
00:42I got haddock, donuts, and cheese.
00:44What am I gonna do?
01:02Good morning.
01:05Oh, yeah.
01:07Oh!
01:08Oh!
01:09Oh, my goodness.
01:10Who is this?
01:12What's up, love?
01:13What's up, baby Ramsey?
01:17How adorable is this?
01:19The same fit, same flow.
01:22Oh, my heart.
01:23What is going on?
01:24Oh, my goodness.
01:26Looks just like Chef Ramsay.
01:29I'm, like, looking at a little him.
01:30He's so cute.
01:31They have the same hair.
01:32I promise you it's not giving me baby fever, though.
01:35Not at all.
01:36Not even a little bit.
01:38Good morning, chefs.
01:39How are you feeling?
01:41Exquisite, chefs.
01:43Chef Ramsay, please drop the skincare routine
01:46because you look great today.
01:47I feel great.
01:49Yeah, Chef, you look well-rested,
01:52like a proper nap time rested.
01:54Oscar!
01:56Oscar!
01:58What?
01:59I've been looking everywhere for you.
02:02Oh, my goodness, me.
02:07Chefs, good morning.
02:08This is my six-year-old son, Oscar.
02:13It's really cool to see, like,
02:15the soft, like, dad side of Chef Ramsay.
02:18Don't you have school today?
02:19No!
02:20Oh, we've got Oscar and the Grouch right there together.
02:23Listen, we have a special challenge, though.
02:25We've got to get to work.
02:25Oscar, before you go, question.
02:27Who makes the best food at home?
02:29Mommy!
02:32Seriously?
02:33Right, so will you say goodbye to all the chefs
02:35and wish them the very best of luck?
02:37Bye!
02:38Bye, Oscar!
02:40Good luck, chefs.
02:41Good luck, Chef.
02:42Right, off you go.
02:43Love you!
02:44Love you!
02:46So cute.
02:47We have to bring him back
02:48because I've never felt taller.
02:51Oh, my goodness me.
02:53What a start.
02:54When I was a kid,
02:55my mom, honestly,
02:57she worked wonders in the kitchen.
02:58A few basic ingredients,
02:59nothing fancy.
03:00Those dishes were delicious.
03:02Today, you've got 30 minutes
03:03to reimagine and elevate
03:05a childhood classic.
03:07You'll be taking iconic kids' favorites
03:10and giving them the next-level treatment.
03:12I was born for this challenge.
03:14I am a mom.
03:16I have two of the most beautiful boys
03:17in the entire world.
03:19Elevated kids' food is something
03:21that I am absolutely going to nail.
03:23Listen, with six kids at home,
03:25trust me, I know how hard it is
03:27to make food for kids that are hungry.
03:29But once you find something that they love,
03:31you make it a million times, right?
03:33Yes, Chef.
03:34All of the ingredients on the platform
03:36are drawn from humble childhood classics.
03:38Your job is to elevate those staples
03:41into something unforgettable.
03:43Elevating iconic kids' favorites.
03:46I didn't even like the kids' menu
03:47when I was a kid,
03:48so I'm already in my head
03:50a little bit about this.
03:52Okay, Team Blaze,
03:53thanks to our teamwork last time,
03:55we're back on the top level.
03:57This, it should be child's play.
03:59Head to the elevator,
04:00and I'll see you soon.
04:01Thank you, Chef.
04:02Go, baby.
04:03Good luck.
04:03Let's go, Trailblazers.
04:09One, two, three.
04:12Back at it again, baby.
04:13Here we go.
04:14Yes, sir.
04:14We're back on the top where we belong.
04:17I know what kids like.
04:18This is what I do on a daily.
04:20Blaze boys, man, we ain't going down.
04:27Yay!
04:28Woo!
04:29Damn, I haven't been up here in a minute.
04:30I know.
04:31I'm like, where are we?
04:33Where are all my spoons?
04:37Woo!
04:37Woo!
04:39Back in the basement, baby.
04:41Yep.
04:41This is it, guys.
04:42We are going to the top.
04:44Okay.
04:47Yay!
04:49Here we go.
04:50Do you guys need more help?
04:51No, we got it.
04:52Come on, come on in.
04:53What's up?
04:53Are you sure?
04:54Not right now.
04:55Not right now.
04:56You guys are dwindling, man.
04:58We're good.
04:58Okay.
04:59Have fun.
05:00Just checking.
05:02You guys, you're the underdogs, but I believe in you.
05:05We're three strong, right?
05:06We're really strong.
05:07Three amigos.
05:07We got this.
05:08We got the three amigos.
05:10We got East Coast.
05:11We got West Coast.
05:11We got the South.
05:13Combined, we will go to the North.
05:15One, two, three.
05:16Ten!
05:17Woo!
05:18Come on, baby.
05:20Right.
05:21Come in.
05:22Yes, chef.
05:23Excellent.
05:23Right.
05:24Childhood memories.
05:25What was the dish that stands out still today that you think about?
05:27Oh, my gosh.
05:28My mom's apple pancake.
05:29My dad always made a really good, like, chicken and dumplings.
05:32TV dinners, peanut butter jelly sandwiches, or sloppy joe.
05:35Yeah.
05:35Literally.
05:36I am so proud of you four.
05:38Keep up that momentum.
05:39I want to stay out of the basement.
05:40Yes, chef.
05:40Yes, chef.
05:42Big man is here.
05:44What's up, guy?
05:44There you go, man.
05:45Let's go.
05:46Not kidding.
05:46Good job.
05:47Let's get it.
05:47Let's get it.
05:47Let's line it up right over here.
05:48This should be something that we're all familiar with, right?
05:51These are iconic dishes.
05:53It's all about flavor, and it's all about your personality.
05:55You got four daddies on your team.
05:57We all have children.
05:58We've all fed these kids.
06:00Plus, we're on the top floor.
06:01We're going to get the first pick of stuff.
06:03It's in the bag.
06:05The platform's moving.
06:06When the light's green, it's go.
06:0830-minute cook.
06:11And...
06:12Let's go.
06:13Let's go.
06:14Let's go.
06:15Let's empty it out, guys.
06:16See some shrimp?
06:18I need that.
06:19Okay, there's a burger bun, cornflakes, hot sauce, pancake mix, ketchup.
06:25Pasta.
06:26Grabbing some American cheese.
06:28The vision is coming to life right now.
06:31Mac and cheese with shrimp.
06:33That's the goal, baby.
06:34You got beans, a burger bun, sliders.
06:36Tomatoes, tomatoes, tomatoes.
06:37The first thing I see on this platform is steak, broccoli, and corn.
06:42Ten seconds, you got protein, right?
06:44Those toppings will be perfect for a pizza.
06:47I see something that resembles pizza dough, so I just grab it.
06:51Grab it or regret it?
06:52Grab it!
06:53I realize this dough is pasta, and I can't use that here.
06:57We're making the pizza dough from scratch.
07:00Pressure's on right now.
07:01Go, ladies!
07:02Let's go!
07:03Let's go, let's go, let's go!
07:04Protease.
07:05I've got chicken breast here.
07:06Canned ham, pork loin.
07:06Is there ground?
07:07Oh, my God, great.
07:08Pork tenderloin.
07:09Okay.
07:09What else?
07:10What else?
07:10What else?
07:11I find a little bowl of peas.
07:12Okay, that could work in my sauce.
07:14I need a cheese sauce.
07:15Parmesan cheese.
07:16Excellent.
07:17That could go in a ravioli.
07:20Are there donuts there?
07:22I see chicken wings.
07:23Immediately going for those.
07:24I know I can work with chicken wings.
07:26Quick, quick, quick.
07:27Barbecue.
07:28Barbecue.
07:28Yes.
07:29Grab that barbecue.
07:30Right next to the barbecue, bourbon.
07:33I think they put this as a little treat for me.
07:35For kids, I don't know.
07:36But we're going to make it work.
07:37I need potatoes.
07:39But no sauce.
07:39There's no potatoes on here.
07:41Anything else, anybody?
07:42Oh.
07:45Go, go, go, go!
07:47I am manifesting chicken, chicken, chicken.
07:51Chicken thighs.
07:52Chicken thighs.
07:54Come on, y'all.
07:56Pancake shaker.
07:57Shake pancake batter.
07:59Lime, pistachios in the basement.
08:02Maple syrup.
08:03Maple syrup.
08:04Let's go, Chef.
08:05Cooking.
08:07Okay, I'll do the canned ham.
08:09A potato.
08:09Y'all see a potato?
08:10I see haddock.
08:12Haddock.
08:13Jalapeno.
08:13Haddock?
08:14Can I trade somebody haddock?
08:15I can't do fish.
08:16Oh, bread, bread.
08:18Thank you, bread.
08:19One hamburger bun.
08:20You got donuts.
08:21Maybe donuts.
08:22Whole bunch of donuts.
08:24You got grape jelly.
08:25Grape jelly.
08:26You need that.
08:27You need that.
08:27Okay, here we go.
08:29Oh, me.
08:30That's it.
08:31The platform's gone.
08:34I got spam.
08:36It's all about the grab.
08:38Oh, yeah, huh?
08:39Can't make a good dish without great ingredients.
08:41Your 30 minutes starts right now.
08:42Let's go.
08:44Elevated, beautiful kids' dishes.
08:46We're out of here, chef.
08:49Connor.
08:49Yes, chef.
08:50What should you grab?
08:50Chicken and waffles.
08:51Chicken and waffles.
08:52Taking them back.
08:53Amazing.
08:53Taking them to Roscoe.
08:54Love it.
08:54I'm just a big kid at heart.
08:57My favorite food are chicken nuggets.
08:59Fried chicken.
09:00So I'm just in there cooking like, what do I want to eat right now?
09:03For real.
09:04I'm going to do a little bit of pistachio, sage caramel to try to elevate.
09:08Bring a little lime in there.
09:09Yep.
09:10And I'm going to do a battered fried chicken.
09:12Amazing.
09:12For there.
09:12This is our day, team.
09:14Woo!
09:16Machete.
09:17What did you grab, chef?
09:19Damn it, bro.
09:20I'm in trouble.
09:21What am I going to do with fish, chorizo, grape jelly, donuts, and cheese?
09:29What am I going to do?
09:37Happy?
09:38So you're going to use the fish with the donut?
09:40Or are you going with the bun?
09:44Um, I don't know yet.
09:46But I had no greens or nothing.
09:47I want a potato or something.
09:48Yeah, well, kids don't like greens.
09:50I guess so.
09:51Tell the story.
09:52Make the story work.
09:52All right, I got you, chef.
09:53Yeah.
09:53Yeah.
09:55Think about it.
09:56Danielle.
09:57Yes, ma'am.
09:58We're going to make a biscuit, a black pepper biscuit.
10:00I love it.
10:00And then we're doing a spam gravy.
10:02Love it.
10:03So he's going to be the base of the gravy.
10:05You always give your ingredients a pronoun.
10:08I do.
10:09Everybody get to him.
10:10I don't know why.
10:11I love it.
10:13I love it, Danielle.
10:13Everybody's a boy.
10:14My kids just flipped for my homemade biscuits.
10:18Cooking with love, humble ingredients.
10:20Biscuits are in.
10:21I bang it out top dish today.
10:23Good, Michele?
10:24I'm going with a sandwich.
10:26I'm going to make a fish style chorizo Monte Cristo.
10:30Amazing.
10:30Deep fried.
10:31Amazing.
10:31Of course, right?
10:32Of course.
10:32Of course.
10:33Of course.
10:33Monte freaking Cristo sandwich.
10:36Kid friendly.
10:37Yes, ma'am.
10:38Are you thinking one bitch sandwich or?
10:40No, I'm going to cut it in half.
10:41And then batter the hell out of it.
10:42Make it fun.
10:43Bring that essence.
10:44That beautiful joy in the kids' food, right?
10:47Fluffy, fluffy, fluffy.
10:48Guys, can we please get the hell out of this basement?
10:50Get out of there, baby.
10:50Yes.
10:51Today is the day.
10:51Today is the day.
10:56Guys, five minutes gone.
10:5725 to go, OK?
11:01Right, Cole.
11:01What are you going to do?
11:02Um, I am going to do a, like, chicken lollipop with a bourbon barbecue sauce.
11:08Bourbon.
11:08Love that.
11:09Great way to get the kids to sleep.
11:10Right.
11:11Now you're going to incorporate the bourbon in there.
11:13I'm going to incorporate the bourbon into the sauce.
11:14Gotcha.
11:15I need to get that sauce in a pan and get it reduced because I can't be getting these kids
11:19drunk out here.
11:23All right, Gabrielle, what'd you get?
11:24I've got tomatoes and pork belly.
11:26I'm going to do, uh, grilled cheese with pork belly.
11:28Nice.
11:28And some tomato soup on the side.
11:30Grilled cheese, smart.
11:30Grilled cheese and tomato soup is my whole childhood.
11:33That is what my mom would make for us if we were feeling under the weather.
11:37Any time, any emotion, grilled cheese and tomato soup was the answer.
11:42Uh, right, Andy, what'd you grab?
11:43I got a chicken breast chef, some bacon.
11:45I'm going to do a crispy fried chicken.
11:47Nice.
11:47With a bacon-peared palm puree chef.
11:50Nice.
11:50Love the idea.
11:53Garlic powder.
11:55Ladies, seven minutes gone, yes?
11:57Elevated childhood classic.
11:58We are not losing.
12:02Right, Amber, what'd you grab?
12:03Pork tenderloin.
12:04Okay, good.
12:04What are you thinking?
12:05I think I'm going to go for ravioli today.
12:07I'm going to add some nice flavor to a nice little cheese sauce.
12:09Love that.
12:09And how are you going to make ravioli?
12:10Out of what?
12:11I'm going to make it with some eggs and flour.
12:12Okay, good.
12:13I loved ravioli growing up.
12:14I even liked the ones out of the can.
12:16I know I can make ravioli in under 30 minutes.
12:18I got this.
12:19Good night, pasta baby.
12:28Tim, what do we got going on?
12:29Oh, we're making a pizza, chef.
12:31You're making a pizza?
12:31Okay, you're making a pizza.
12:32We're making a pizza.
12:33We're making the dough.
12:34You're making pizza dough.
12:35We're going to chamber vac it.
12:36Okay.
12:37Hydrate it as quick as we can.
12:38Normally, it takes me like two days to make a really good dough.
12:42You're not cooking it on the stone?
12:43Nope, not using the stone.
12:44Using the preheated steel, chef.
12:45Got it.
12:46But with the equipment on the top floor, I will be able to pull together a really solid pizza
12:51in no time.
12:52Now, you're making pizza for the kids at home?
12:54All the time.
12:54What's their favorite toppings at home?
12:56They're straight pepperoni, so I got that as a nod to them.
12:59Okay.
12:59But of course, we've got a beautiful steak over here, so we're going to work that in.
13:02Got it.
13:03I have some cheddar as a cheese.
13:04Is there some sort of sauce for your pizza?
13:06I think I'm going to make a white sauce.
13:07Okay.
13:08Tim's hell-bent on making a pizza dough, which is fantastic if it works out, but it's really
13:13hard to make pizza in 30 minutes.
13:15You bit off a lot.
13:16We got to chew it now, right?
13:17We're going.
13:17We're going.
13:18I'm not intimidated by this challenge at all.
13:20I'm thinking about my daughters all day today.
13:22This challenge for me is all about them.
13:25Do not stop moving, Tim.
13:26You got a lot going on.
13:32All right, Christian.
13:33You got kids?
13:35Maxwell, he's six, just like Gordon's little Oscar.
13:37I got a two-year-old, Mari.
13:38She's a little Tasmanian devil.
13:40Maxwell and Mari.
13:41Yeah, Eminem, right?
13:42So listen, are you cooking something that you've cooked before for them?
13:45I'm making a longanisa smash burger for them.
13:47We're doing a burger.
13:48Yeah.
13:49It's a Filipino dish, right?
13:50Yes, sir.
13:51Like a sweet and garlicky pork patty, right?
13:53And I see you got kimchi.
13:53You're going to work that in as a sauce.
13:55I'm going to make a sweet kimchi sauce.
13:57Love that.
13:58Yes, chef.
13:58Let's do it for the kids.
13:59100%.
13:59All right.
14:00Max and Mari.
14:02Jared, what are you thinking?
14:04Spaghetti and meatball.
14:05You're pretty familiar cooking for kids, right?
14:07Dude, spaghetti day was epic at school.
14:09Yes.
14:09There was one day we had a snow day, and that was on spaghetti and meatball day.
14:12There were complaints of kids crying to their parents because they could not make it into
14:15school that day and get the spaghetti and meatball.
14:18You got a great grab for spaghetti and meatballs, right?
14:20Yes.
14:21Just remember, the larger it is, the longer it's going to take to cook, right?
14:23Good job.
14:24Okay, let's keep going.
14:25Got to get it done now.
14:25Got to get it done.
14:28All right.
14:29Darian, how are we doing?
14:31I'm elevating this mac and cheese.
14:32Okay.
14:33Some shrimp, some miso.
14:34So the key is going to be just developing a lot of flavor in the cheese sauce, right?
14:37Yes, chef.
14:38You're in control, as you always are.
14:40Thank you, chef.
14:42All right, everyone.
14:43Here it is.
14:44Mid-round drop is right here, guys.
14:46It is a whole lot of potatoes.
14:49You got to make a potato side for your dish.
14:52A potato side.
14:53Pizza dough in 30 minutes?
14:55You're going to drop french fries on me mid-round?
14:57Wow, these don't even go together, but we're going to make it happen.
15:01You know, fries, potato salad, chips, whatever it is.
15:04Kids love potatoes.
15:10Ladies, platform's moving.
15:11Quick mid-round job.
15:13And it's stacked with potatoes.
15:15Oh, my God.
15:16Potatoes.
15:17The starch that usually takes forever to cook.
15:20Great.
15:21Kid-friendly potato side.
15:23Okay.
15:24We all got potatoes?
15:25Yes.
15:25Yeah.
15:26Woo!
15:27Oh, guys, mid-round drop is here.
15:29Mid-round drop.
15:30Oh, come on.
15:30What do you need, babe?
15:31What do you need?
15:32Potatoes.
15:33Potatoes.
15:33Wow, why not?
15:34Kid-friendly potato side, guys.
15:37Ooh-wee!
15:38Potatoes.
15:39The best part about this is I want to do fries with this dish.
15:46What's my favorite potato dish of all time?
15:49Grandma's latkes.
15:50I'm going to go crispy potato.
15:52Think about that dish?
15:52Thin latke style.
15:54Go back to that Jewish heritage.
15:55My grandma used to make that.
15:57Amazing.
15:58Energy all the way to the end, yes?
16:00All the way up.
16:03Okay, ladies, we are halfway, okay?
16:05Okay.
16:06And then my potatoes.
16:08What am I doing?
16:09I need, like, a crispy potato.
16:12Uh, okay.
16:14I honestly have no idea what I'm going to do with this potato.
16:17I am just, like, instantly overwhelmed now.
16:21Oh, my God.
16:23Okay, calm down.
16:25I had just enough time to be making my raviolis.
16:29I still have to worry about all the other elements of my dish.
16:32The pork tenderloin, the sauce, and now I have to worry about a potato.
16:37Okay.
16:40Oh, my God!
16:41I'm so stressed.
16:46Come on, ladies, we got this, yes?
16:48Yes, chef.
16:48We are not losing.
16:49I need, like, a crispy potato.
16:52Uh, okay, maybe this potato can be my crispy element.
16:56And a potato cake.
16:58I'll just make a crispy potato cake and hope for the best.
17:02You got this, Amber.
17:03Come on.
17:07Oh, let's go, baby.
17:10Darian, can you flip my broccoli?
17:11Yes, sir.
17:13Man, it's smelling good up here, boys.
17:15It's smelling good up here.
17:16Okay, what is this?
17:17I'm starting on my, uh, brown butter, uh, bechamel is the base.
17:20Got it.
17:21Dude, you're a stay-at-home dad.
17:23Yeah, dude.
17:23You're a freaking hero, dude.
17:24Yeah, man.
17:24You're a freaking hero.
17:26How, what is your normal day looking like?
17:28Uh, for the most part, I'm waking up with these kids at, like, 6 a.m.,
17:31cooking them breakfast, taking them to school.
17:32I cook a lot of breakfast in my house.
17:34What's, what's their favorite breakfast?
17:35They love pancakes.
17:36They love avocado toast.
17:37They love all the classics.
17:39Are you like me?
17:39You're driving to soccer.
17:40You're picking kids up from school.
17:42You're dropping them off at this and that.
17:43Oh, bro, we're doing, we're doing it all.
17:446 a.m. to 10 p.m.
17:45I love it.
17:50Okay, Darian, uh, you got this cheese sauce working?
17:53Yes, sir.
17:53You want to taste the sauce, please, chef?
17:54Okay.
17:55Just make sure that there's going to be some shrimp in there.
17:57The pasta's cooked?
17:58Yep.
17:58Yes, chef.
17:58Okay.
18:02Amazing, dude.
18:03Thank you, chef.
18:04Amazing, man.
18:04Don't sleep on American cheese slices, dude.
18:11Sweet, sweet kimchi.
18:12Ooh, ooh, big boy.
18:1312 and a half minutes left.
18:15Yeah, heard?
18:16Yeah, chef.
18:16Heard.
18:18Chef.
18:18Yeah, what's up?
18:19What's up?
18:19What's up?
18:20Just because it's longanisa, I'm going to put a fried egg on that beef.
18:22Yeah, you are.
18:23Hey, Christian, I expect nothing less than you do, chef.
18:24Let's go, okay?
18:25Chef.
18:25I love that you're running it by me.
18:27One day, Christian, I'm not going to be there for you, dude.
18:29That's okay.
18:30I hope it's not anytime soon.
18:31No, no, no.
18:32One day I'm going to have you on speed dial.
18:33I love it.
18:34Oh, too smooth.
18:35You like that?
18:35Ah!
18:36Say last, dude.
18:37Let's go.
18:38I love the confidence, okay?
18:39All right, here we go.
18:39We got four winners up here.
18:41I'm not joking when I say that.
18:43Bring that vision to life.
18:44Your taste, your flavor, the story on point.
18:50Guys, 10 minutes left.
18:5110 minutes left, team.
18:53Come on, y'all.
18:53We got this.
18:54We got this.
18:55Biscuits in the oven?
18:56Yes, biscuits are working.
18:58You good, Machete?
18:59Yes, chef.
19:00Sandwiches that frying?
19:01Huh?
19:01Yeah, they're frying, they're frying, they're good.
19:02Oh, that's great, Machete.
19:04This is in your wheelhouse, isn't it?
19:06Yeah, I love that.
19:06I feel comfy with it.
19:08As a kid, my mom used to take me to this restaurant, and they had a Monte Cristo.
19:12You make this for Colby?
19:13No, I haven't yet.
19:14I haven't yet, but Colby loves a good sandwich.
19:16A sandwich.
19:18That's my dad's always talking about.
19:18Yeah, hard, eh?
19:19A sandwich.
19:20That Texas flurry, you know what I'm saying?
19:22Yeah, for sure, for sure.
19:23A sandwich.
19:23Yes.
19:24Thank you, thank you.
19:25Yeah, you got it.
19:26All right, yeah, my boy Colby, man.
19:27Shout out to him.
19:29How are you doing, Connor?
19:31Got the pistachio caramel done.
19:32I'm working on these waffles right here.
19:34Just want to make sure this waffle is perfect.
19:37Ooh.
19:37Nice, very nice, very nice.
19:39I like that, I like that.
19:39And you're just serving syrup on the side.
19:42I'm doing a coconut, lime, maple on the side, because it needs something to lift up all this
19:47richness.
19:47Really exciting, delicious.
19:49I love the confidence in this kitchen.
19:51You guys want to get the hell out of this basement.
19:53Woo-hoo!
19:54Eight minutes to go, ladies.
19:55Come on.
19:55Yes, chef.
19:56Come on, ladies.
19:56We got this, yes?
19:57Yes, chef.
19:58We good, ladies?
19:58I need a sieve.
19:59Yes, chef.
20:00Here you go.
20:00I got it.
20:04Come on.
20:05Chef!
20:06Sieve!
20:06I said I was going to get it to you.
20:08Chicken, chef?
20:09Yes, coming now.
20:10Ladies, if you put a broom up my ass, I'll sink the floors and run along.
20:14Let's go.
20:15You're getting a workout, chef.
20:16Come on, it's supposed to be your sous, chef, not your little .
20:18Come on, man.
20:19Let's go.
20:20Chef, what are you?
20:21Yes?
20:21I might use the waffle iron.
20:23Waffle iron?
20:24You want to do that now with eight minutes to go?
20:25Yeah.
20:26No, I'm with you.
20:28I love the idea.
20:29I'm more upset you didn't tell me for the waffle iron.
20:31That thing should have been on ages ago, right?
20:33Yes, chef.
20:33That iron needs to be piping hot, yes?
20:35Yes, chef.
20:36Let's get the pasta.
20:37Okay.
20:38Let's get you going.
20:40Oh, my God.
20:41You still going with your pasta?
20:42Yes, I just need to get my...
20:43You got time?
20:44Yes, I just need to do this, and then I get my glaze.
20:46Oh, my God.
20:47It's all good.
20:48Don't forget, if we are running behind and you need to pivot, girl, you pivot, okay?
20:52Okay, well.
20:53I think you're right.
20:53I'm going to see if I can make three with these.
20:55Lightly flour it, okay?
20:56And then brush that off once you've opened it up, okay?
20:59How much time?
21:00We have got six minutes to go.
21:02Okay.
21:03Pivot if necessary.
21:05Pivot time.
21:06I don't have time to roll out another sheet, so at this point, it's like, goodbye, raviolis.
21:12Amber, that's burning, darling.
21:13I'm getting it.
21:14I'm getting it.
21:14That's burning.
21:18Okay.
21:18All right, everyone, listen.
21:19We're starting to be low on time, all right?
21:21So start thinking about what absolutely has to be done for your dish.
21:25I'm checking the meatballs in the oven, and they're nowhere near where they need to be.
21:28So they need to go into the fryer.
21:30It's really my only hope right now.
21:34Tim, okay, we've got to go on the dough, yeah?
21:36We're going, we're going.
21:37Four minutes left.
21:38Only four minutes.
21:40You want the meatballs?
21:41Yeah, check them.
21:42Will you pull them for me?
21:43Yeah, I'm bringing them to you, okay?
21:44Okay.
21:45Okay, okay.
21:45You want to go right to the sauce with them?
21:48Okay.
21:48Boom.
21:49Yes.
21:49Oh, perfect.
21:50Yeah?
21:51No, back in, back in, back in, back in, back in.
21:56We're plating in one minute, okay?
21:58One minute.
21:59Gabriel, you've got to get this.
21:59That freaking thing in that press, otherwise it's not going to work.
22:02Here, chef.
22:03Yes?
22:04It's not there yet.
22:06Right, you may have to pivot now.
22:07Two minutes to go.
22:08If that iron's not hot enough, we're...
22:13Two minutes, time to play.
22:16Where's my plate, chef?
22:18Come on, boys, let's go.
22:20Can someone get me a pizza cutter?
22:22A pizza cutter?
22:23Oh, my gosh.
22:25Pizza cutter's right in front of you, okay?
22:26Yeah, chef.
22:27Lock in.
22:28Lock in, boys.
22:29All right, chef, meatballs, baby.
22:30You want the meatballs, yeah?
22:31Please.
22:31Okay.
22:3290 seconds left.
22:34Platform's heading to the basement right now.
22:36We've got 90 seconds to go, ladies.
22:3790 seconds.
22:3890 seconds.
22:38Let's go.
22:39Edit yourselves.
22:40Let's go, let's go, let's go.
22:41Is it hot enough?
22:42I don't know, chef.
22:43Talk to me.
22:44I don't know, chef.
22:45No, Gabrielle, I don't think it is either.
22:47We may have to pivot.
22:48I've got 60 seconds to go with your sandwich.
22:50Is it working or not?
22:51I'm going to pivot.
22:52I'm going to pivot.
22:52Yeah, we've got to go, go.
22:53We've got to go.
22:54Right, get it in there.
22:54Yes, chef.
22:55Platform's gone down.
22:56Get it in there.
22:57That's it.
22:58You can't do this to me today.
23:0130 seconds away, guys.
23:04Center of the plate.
23:05Oh, we like that.
23:06Excellent.
23:07Beautiful looking plates here.
23:0915 seconds, guys.
23:10Platform's here.
23:11Make sure this is a dish that's going to get us out of this basement.
23:15Walk them, guys.
23:16Let's go.
23:16Connor.
23:18Connor, please, let's walk.
23:19May I, chef?
23:20Walk them all.
23:20Let's go.
23:21To left.
23:23I love it, guys.
23:24Good job.
23:26That is beautiful.
23:28This is going to go down to the wire now.
23:30Ladies, move.
23:31Andy, please, move.
23:33Platform's there.
23:33Oh, no, no, no.
23:34Oh, no, no.
23:35It's all good.
23:35It's all good.
23:36My grilled cheese has literally just hit the cast iron.
23:40Oh, my God.
23:41I'm going to miss the platform.
23:42Two middle, two middle, two middle.
23:43Go, go, go.
23:44Go, go, go, go, go, go.
23:46You've got to send.
23:46You've got to send.
23:47Go to send.
23:48No, no time.
23:49No time.
23:49No time.
23:50It's going to go.
23:51It's going to go.
23:52It's going to go.
23:53It's going to go.
23:56Let's go.
23:57No time.
23:58No time.
23:59Let's go.
24:00Let's go.
24:00Let's go.
24:01Put it on here.
24:02Now.
24:03Now.
24:04Yes.
24:05Yes.
24:05Yes! Yes!
24:09Platform's on the way. Does everyone hear me?
24:11Yes, sir. Platform's here.
24:12Tim, platform's here. 15 seconds.
24:14Yes, chef. Christian, you're there.
24:16Jared, we got to go. Let's go, boys. Let's go.
24:19Tim, get to the platform.
24:21Everyone got their sides. You got your potato sides?
24:24Potatoes. Okay, you got everything there.
24:25Last looks.
24:27Woo!
24:28Boys!
24:36Okay.
24:38Wow.
24:39Childhood classics.
24:41I'd be over the moon if my mom had executed any of these, let me tell you.
24:44They look great.
24:47All right, let's head on up to the top.
24:50And we're going to start with a Filipino-inspired smashed breakfast burger
24:54with a kimchi aioli and some homemade fries.
24:58I love the fact that it's Filipino-inspired kimchi mayo. Delicious.
25:03Incredible texture on the burger. Really amazing dish.
25:07Next up, we have spaghetti and meatballs with a cherry tomato sauce
25:12and some Italian seasoned roasted potatoes here on the side.
25:15Please be done, meatballs. Please be done, meatballs. Please be done, meatballs.
25:21Meatballs and spaghetti.
25:22Childhood's absolute staple.
25:24Sauce, beautifully done. Potato's nice.
25:27I'm just concerned on the outside of that meatball,
25:29whether it's dunked in the fryer because it's too hard, a little bit dry,
25:33which is such a shame.
25:35Yeah, this was one where the meatballs being a little smaller would have served the dish.
25:38100%.
25:40Moving on, we have a shrimp mac and cheese
25:43with Caribbean-spiced sweet potato wedges.
25:47Mac and cheese is delicious, especially with those shrimp in there.
25:51It's ooey-gooey.
25:53The depth of flavor is exceptional.
25:54Generally, you don't find seafood and cheese working together.
25:57This is incredible.
25:58Stunning dish.
26:00Lastly, we have a steak and broccoli pizza
26:03with some sweet potato fries and a brown butter Mornay.
26:08This chef made their own pizza dough.
26:10Hmm.
26:11The New York strip, beautifully cooked.
26:14Sweet potato's delicious.
26:15I think the big issue I've got here is with the dough.
26:18On the verge of being undercooked.
26:20The dough reads definitely very dense.
26:22There was enough time and 30 minutes to allow that fermentation process to happen.
26:27Okay, to the middle floor, please.
26:32This is a pork belly grilled cheese
26:35with a roasted tomato soup and simple fries.
26:38Probably wasn't meant to have the soup half on the plate, though.
26:41No, barely made it.
26:42Trust me, I'm glad it got on there.
26:48Fries add a great texture,
26:50and I love the approach of a soup and sandwich.
26:53A really fun kid's idea.
26:54Adding the pork belly certainly elevates it.
26:56I think the presentation of the dish, obviously,
26:58is a little bit messy with the sauce all over.
27:01We were two minutes short of a stunning dish.
27:05That's the frustrating part.
27:07I feel like I've let myself down.
27:08I feel like I've let Chef Ramsay down.
27:14Okay, next up, this is a chicken breast turned into tenders
27:18with a caramelized bacon and pear jam and potato chips.
27:21I think it's got skill.
27:23It's elevated.
27:23Yeah, I think some of the most successful bites of this dish
27:26are that beautiful bacon jam with the chicken tender.
27:29Really amazing idea.
27:31Right, next up, this is a cherry-glazed pork tenderloin
27:35with a sort of cheesy pea sauce and a crispy potato cake.
27:43I think the pork tenderloin's cooked beautifully.
27:45I actually quite like the cheesy peas.
27:47The potato component is extremely greasy,
27:51and my palate's covered in a lot of fat.
27:54Yeah, I mean, I'm having a little trouble
27:56sort of recognizing what is the iconic kid's dish here.
28:03Lastly, these are chicken lollipops
28:05with a barbecue bourbon harissa glaze
28:09and sweet potato chips.
28:10Great way to get the kids to bed early.
28:13Yes.
28:14Nicely done.
28:15I mean, listen, we know that the bourbon gets cooked out,
28:18so we're not giving kids, you know, any alcohol here.
28:20I think this is a tremendous chicken wing.
28:23I love the flavor of this,
28:24and it's a great way to get kids away from the ranch dressing
28:28and the honey mustard in the basic barbecue.
28:29I love it.
28:30This is elevated childhood classics.
28:33Beautiful.
28:34Really beautiful.
28:36Come on down to the basement.
28:38Down in the basement.
28:39Okay.
28:39First up, we have fish and chorizo Monte Cristo.
28:43This is served with a spiced Concord grape reduction,
28:47as well as potato skins.
28:50It looks very appetizing, especially for a kid.
28:52Smart elevation for Monte Cristo.
28:54It's really good.
28:55Really good.
28:57Okay, next up, we have biscuits and canned ham gravy
29:01with a potato hash.
29:05I mean, there's some magic happening in the basement.
29:06Let me tell you that.
29:08Biscuits, fluffy, layered beautifully.
29:10I'm amazed you got that done in half an hour.
29:12This brings me back.
29:13I grew up with a lot of canned
29:14and sort of packaged ingredients in my house.
29:17This is a great rendition of biscuits and gravy.
29:19Really smart.
29:21Okay, last up, we have chicken and waffles
29:23served with a potato latke, as well as a coconut syrup.
29:28That looks great.
29:30I love it.
29:32It also has pistachio brittle.
29:34This chicken is delicious.
29:35Batter, exceptional, seasoned throughout,
29:37but the cook on it is incredible.
29:39The potato latke, as well, just going the extra mile, so...
29:42Absolutely.
29:43The chef actually used inspiration from his grandmother,
29:45who used to make latkes for him when he was a kid.
29:46Wow.
29:47Yes.
29:48Really good.
29:48Not only is it for kids and all the flavors are delicious,
29:52but it's just...
29:52Daddy, Daddy, I'm hungry.
29:53Yes!
29:56You're supposed to be doing your homework.
29:58I'm hungry.
29:59Would you like a little piece of chicken?
30:00Yes, please.
30:01Oh, mate.
30:02Way to taste this delicious fried chicken.
30:08How's that?
30:09Yummy.
30:11To not only be able to feed the judges,
30:14but to feed little Oscar was an absolute treasure.
30:17Daddy's working.
30:18Come on, quick.
30:18Let's go.
30:19Homework.
30:20Let's go.
30:20Bye-bye.
30:22Bye.
30:25Honestly, what the hell?
30:27I mean...
30:28I love when a kid loves his death.
30:29Well done.
30:30Give us a moment, please.
30:31Thank you, chef.
30:34Wow.
30:36First of all, basement.
30:38What happened down there?
30:39We have to take this.
30:41Monte Cristo.
30:42Delicious.
30:43And then the waffle and the fried chicken.
30:46Stunning dish.
30:47Delicious again.
30:48First of all, Oscar loved it.
30:49To me, it looked like a kid's birthday plate.
30:51Like, it was elegant.
30:52It was refined.
30:53It was delicious.
30:53And everyone's going to love that dish.
30:55Well done down there.
30:56Yeah, thank you.
30:56Team Ramsey, we're not on top form.
30:58Okay, I'm going to start off with a highlight.
31:00The lollipops.
31:01Exceptional.
31:01And some of the best chicken wings I've had.
31:04And it was really balanced well.
31:05I think you've got time to dish.
31:06I hope.
31:07And then we'll all be safe.
31:09That grilled cheese with a caramelized pork belly
31:12and the tomato soup.
31:13A little sloppy in the presentation.
31:15That pork tenderloid.
31:17What happened?
31:17She started making these cheese raviolis
31:19and then making a fresh dough.
31:20It was delicious.
31:21And then it all went apart.
31:22That's supposed to be a childhood memory,
31:23not a nightmare, to be honest.
31:24There's just no recognizable kid's dish in that one.
31:27No.
31:27No, not at all.
31:28No.
31:30Top kitchen, top dishes.
31:31I think the shrimp mac and cheese
31:32or the Filipino-inspired burger
31:34could both be in the top.
31:35I love the flavor in that breakfast burger.
31:37Yeah.
31:37There's no excuse in the half-top dish today.
31:39And a shame,
31:40because the tomato sauce
31:41and the meatballs was exceptional.
31:42But that hard shell,
31:44why stick them in the fryer?
31:46Yeah, listen,
31:46I told the chef
31:47that they were too big.
31:48And, you know,
31:49I got it.
31:50I do it all the time.
31:51Yeah, well,
31:51you usually have an hour.
31:52Yeah.
31:52You know,
31:52you only got 30 minutes.
31:53So, like,
31:54the last second,
31:55I had to throw them in the fryer
31:56because they were raw.
31:57And that meat liver's pizza,
31:58the dough.
31:58You're right.
31:59The dough was undercoat.
32:00It sort of, like,
32:01made it harder for themselves.
32:02They're going to get me all that dough.
32:03They're going to send me in, boys,
32:05for sure.
32:07Here they come.
32:11Okay.
32:12Clearly a standout dish
32:14from each level.
32:15But the winner
32:16of today's challenge,
32:18earning safety for their team
32:20and the right to cook
32:21in that top level
32:22next time round,
32:23is...
32:48Conor.
32:49Well done.
32:55Thank you, Seth.
32:56You did it.
32:56You guys earned it today.
32:58Yes, sure.
32:58Head to the lounge, please.
33:00Kick your feet up.
33:02Team Arrington
33:03is on the top.
33:04Come on.
33:05So this is what it's like.
33:07Look at this room.
33:08You did it.
33:09So much room for activities.
33:11Super proud of our team.
33:12Good job.
33:14I am so pumped.
33:17Good job.
33:19Good job.
33:20We know what that means.
33:21Gordon, Richard,
33:23each of you must now choose
33:25a member of your team
33:26to head into the elimination cook.
33:29Uh, it's a tough one.
33:30The person I'm sending in needs another round.
33:33That person is Amber.
33:39You had a rough one today.
33:40It needed more love.
33:42Make sure you bring that to elimination, okay?
33:44Yes, chef.
33:45Richard, please.
33:46Who will you be sending in to the elimination cook?
33:49There was one error that was a little bit more egregious than the other,
33:53and I'm going to send that chef in.
33:55Tim, you're heading to the elimination, okay?
33:57I know you can handle the pressure up there.
34:00Come back to Team Blaze.
34:02For this elimination cook-off,
34:04you'll be working with ingredients that kids avoid.
34:09Broccoli, Brussels sprouts, liver and onions, fish in general.
34:14These are the foods that kids push to the side of that plate.
34:18Your challenge is to transform those ingredients
34:21into a dish that is so irresistible,
34:24even the pickiest eaters will ask for seconds.
34:28This is your chance to keep yourselves alive in this competition.
34:31Fight for it.
34:32All of you, please head to the elevator.
34:34Tim, you got this.
34:35Tim, bring the positive dad energy, okay?
34:37Let's go.
34:38Amber, don't overcomplicate it.
34:39You got it, chef.
34:40I believe in you, Tim.
34:46Let's go, let's go, baby.
34:47Let's go, let's go, let's go, let's go.
34:49I want to get one out.
34:50That's fine.
34:52This is the exact same kind of pressure that I get at home.
34:55I'm taking the kids to school and picking them up,
34:57and there's a million things going on.
34:59And in between all of that,
35:01I'm putting dinner on the table in 25 minutes flat.
35:05What's up, guys?
35:07Tim, Amber.
35:09Guys ready?
35:09We're ready.
35:10Excellent.
35:11Please get to the elevator.
35:13Come on, Amber.
35:14All right, Amber.
35:15Come on, Amber.
35:17Platform's on the move, guys.
35:21Three, two, one.
35:23Go, go, go, go, go.
35:24Go, go, go, go.
35:25You got this.
35:26Both the proteins are the exact same.
35:29Squab.
35:30I don't even know what that is.
35:32Is that a pigeon?
35:33Grab your squab, Amber.
35:34I just don't even know what to think.
35:36I've never seen it before.
35:37I'm like, oh, God, how am I supposed to cook this?
35:40Pretty, pretty, pretty.
35:42Arugula.
35:43Time.
35:44Go, Amber.
35:45Go, Amber, go.
35:46All right.
35:47Your 25 minutes starts now, guys.
35:49Go.
35:49Organize yourself and get cooking.
35:53Tim, what'd you grab?
35:54I got squab, which I guess is a pigeon.
35:57Yes.
35:58Squab.
35:59I'm so glad we don't have to cook squab.
36:01Dude.
36:02Oh, some chickpeas, some peas.
36:05I'm going to do a hummus with that.
36:07And then we're going to marinate this squab in some buttermilk and fry it.
36:14What are you making, Amber?
36:15So I'm going to do a squab.
36:17I have some pan-roasted mushrooms that I'm going to get going on.
36:19Maybe some glazed carrots with the honey right here.
36:22So sort of a classic approach?
36:24Yes.
36:24Beautiful.
36:25I'm hoping Amber has cooked squab before, read about it, heard about it, looked at it
36:30on TikTok, anything right now.
36:34I've never seen squab.
36:36It's not just like at my grocery store when I'm shopping for dinner.
36:39Where do you buy squab?
36:41Do you just like grab a pigeon outside?
36:43Where do you get one?
36:45How's this ready for the oven?
36:46Let's get some butter in there, maybe, and basically put some aromatics.
36:50Fancy poultry, I heard, always gets cooked medium rare, just like duck.
36:53So I'm going to treat it kind of like duck, I guess.
36:56You roasting it whole, then slicing it off after?
36:58Yes, chef.
36:58Beautiful.
37:0218 minutes, guys, 18 minutes.
37:04Oh, you double dredged?
37:05That's my boy, crispy, nooks and crannies, my guy.
37:08Yes.
37:09How long does this take to fry?
37:10I would do that three minutes, check, color, finish in oven, yes?
37:13Get it in the fryer.
37:14Can I let these in the fryer or give them a second?
37:16I'll watch it for you.
37:16Go in another fryer.
37:18Oh, whoa, whoa, ladies, ladies.
37:22Oh, he's deep frying the whole thing.
37:23It's a risky move, my boy.
37:24The delicate roti.
37:26Guys, 10 minutes to go.
37:29Oh, my lord.
37:31Oh, my lord.
37:32I can hear it with the tongue.
37:32Quisty.
37:33As I pull this squab out of the fryer, I think we're looking good.
37:37My kids would eat this for sure.
37:38They would love it.
37:38Hey, your girls would be proud.
37:40Slay, Tim, slay.
37:42It's ice cold inside.
37:43Is it?
37:44Yeah, ice cold.
37:44Go back in.
37:45Yeah, you can go in the oven, 100%.
37:47Really smart.
37:49Yes, ma'am.
37:49Okay.
37:52Chef, how's your hummus?
37:53That's good.
37:53Pull the bird, pull the bird.
37:55What's it looking like?
37:56You don't want that dry.
37:57The small pieces are done.
37:58Oh, take those out.
37:59Take those out.
38:00Yes, yes.
38:01Five minutes to go to secure your spot in this competition, guys.
38:08Okay.
38:09Is there squab undercooked?
38:11She's putting it back in the pan.
38:14I need to make sure this squab is cooked perfect.
38:17That's raw.
38:18Like, that's not edible.
38:19That one's still squawking.
38:22You can't cut in and have it that color.
38:25Oh, my God.
38:26I'm just basting, basting, basting.
38:28I have to get this meat cooked.
38:31Oh, my God.
38:31Oh, my God.
38:32Wow.
38:32I can't watch.
38:34Just get everything ready here, right?
38:39You're in control, Amber.
38:40You got this.
38:41Yes, girl.
38:42Baste that bird, girl.
38:43That looks beautiful.
38:46Yeah.
38:47Oh, that's looking beautiful.
38:48That's looking beautiful.
38:49Two minutes.
38:50Start plating, guys.
38:51Yes, sir.
38:51There you go.
38:52All right, Tim.
38:52Yes, sir.
38:53Artistry.
38:54Woo-hoo-hoo-hoo.
38:57That looks good.
38:58That looks good.
38:59That sauce looks amazing.
39:02Very different plates.
39:03Very different.
39:05Five, four, three, two, one.
39:10Hands up.
39:11Woo-hoo.
39:12Oh, my God.
39:17Richard, Gordon.
39:19Welcome.
39:19Hey, how was that?
39:20I got to say, none of these chefs are ready to go home.
39:23They fought all the way.
39:25I hope not.
39:25Great job.
39:26Let's get to it.
39:27We have roast squab with Dijon tossed potatoes and carrots
39:33glazed with harissa and honey.
39:36Shall we?
39:36Shall we taste?
39:37Yes.
39:45Mid-rare bird, you know, is exactly how you want squab to be cooked.
39:50You would think that it's undercooked by looking at it,
39:52but it's absolutely perfection.
39:56Squab has got that gaminess to it.
39:57It wants some spice, some acidity,
39:59so the sauce and just everything bringing it together is a little lacking.
40:02Agreed.
40:03I just want more effort for the sauce.
40:05It deserves that.
40:07Okay, next up, we have a chicken fried squab served over a sweet pea hummus.
40:22The actual coating on the fried squab is delicious.
40:25You know, the frying sort of makes parts of it dry,
40:27but it's a really good idea and a lot of great textures.
40:30First of all, the crust is delicious.
40:33It is seasoned beautifully.
40:35It is incredibly light.
40:37Does it distract the flavor of the pigeon?
40:40I think it masks it, if anything.
40:42But it doesn't taste like squab.
40:44It tastes like a fried chicken.
40:48Okay, decision time.
40:50Richard, I'm going to start with you, please.
40:52Which squab dish will you be eliminating tonight?
40:56I don't know how often these chefs have cooked squab, if ever.
40:58They both did a really, really good job.
41:01The squab dish that I'm going to be eliminating
41:07is the fried squab.
41:10Gordon, please, same question.
41:12I've got to go on flavor and taste.
41:15So on that note, the one I'm eliminating
41:22is the fried squab.
41:26That dish was cooked by Tim.
41:31Tim.
41:34I didn't know what a squab was before today.
41:36Dude, so you handled it really, really well.
41:38Well done, young man.
41:39This is a really tough bird to get right, let me tell you.
41:42You should be proud.
41:43I know your family are.
41:44Yeah, thank you so much for this.
41:45This is, like, the best experience.
41:48I love that guy.
41:52Appreciate it, man.
41:54Man, that was tough.
41:58I'm bummed to go home, but I'm really proud of myself.
42:01We love you, Tim.
42:02I enjoyed every minute.
42:05Timmy!
42:06This has been, like, the coolest experience of my life.
42:09Amber, well done.
42:11That squab is cooked beautifully.
42:13You did it justice.
42:14Thank you, Chef.
42:15Well done.
42:16Okay, all of you.
42:17Next time, Richard, Nyesha, and myself have something very, very special brewing.
42:25Good night.
42:26Good night.
42:28Good night.
42:29I think Team Ramsey is still full.
42:32Lock in, guys.
42:32Three, two, one.
42:34Lock in.
42:34Come on!
42:35Let's go.
42:36Yeah!
42:38I'm good, girls!
42:40Next time on Next Level Chef, the platform, it's going to look more like a frat house today.
42:46We're heading to the pub.
42:48Go!
42:49Let's go!
42:49You have to get your beer.
42:50Oh, no.
42:52Who's up for a little game of beer pong?
42:54I'm a beer pong king in Texas.
42:56Here's to the boys in the basement.
42:58We're rocking it out one more time.
42:59Dice some butter down.
43:01Get that into your beer.
43:02I got it.
43:02You're getting in my head.
43:03You want to take the words back?
43:04You're like, no.
43:05The chicken livers were dry.
43:07Do we agree?
43:08No, we're definitely not.
43:09Definitely not.
43:09Oh, my goodness.
43:12I'm not.
43:14We're going to go.
43:14I'm not.
43:14I'm not.
43:14I'm not.
Comments