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00:00Tonight, three talented chefs compete in cooking challenges
00:03created by comedians who literally cannot cook at all.
00:06We, the asteroids, them, the gastronauts!
00:16I'm your host, Jordan Myrick,
00:17and joining us in Mission Control tonight are Kendall Landreth.
00:21My mouth is ready for the Sally Ride of its life.
00:24Cameron Esposito.
00:26I can't wait to get these dishes into my thruster.
00:29And John Millheiser.
00:31This meal is going straight to my NASA.
00:34Mission Control, are you ready to meet your gastronauts?
00:36Oh, yes! Yes! Yes! Yes!
00:39Please welcome Jennifer Femley, a.k.a. Jen,
00:42a personal chef and culinary instructor.
00:44She launched her company, Chef Jen Cooks, 15 years ago.
00:47And now she's ready to launch into this challenge.
00:50Amanda Palomino, culinary instructor at Kitchens for Good.
00:53A professional chef for over 13 years.
00:55She may be small, but she's a fierce force of nature in the kitchen.
00:58I hope her food is as good as her heart.
01:01And Sriracha Oberoi, chef and partner at Curry and More,
01:04where he serves Indian street food with a California twist.
01:07Expect him to bring some twists and turns to this competition.
01:12Gastronauts, your challenges today will force you through a force field of food.
01:15But if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:22Gastronauts, your first challenge comes from Kendall.
01:25Being able to eat incredibly spicy food is seen as such a flex, and I can't do it.
01:31But I can eat incredibly cold food.
01:34So Gastronauts, make me the coldest meal you can make in this challenge called Cold One.
01:40Gastronauts, you will be judged on taste, creativity, and more importantly, chill factor.
01:44You have 30 minutes, starting now!
01:53What are you really hoping for?
01:55The coldest you can go.
01:57Are you worried about brain freeze?
01:59Sorry, you don't have to talk into the mic the whole time.
02:01I feel like I'm the principal from Rydell High.
02:04Yes, absolutely.
02:07First thought in my mind, when I think cold is like a big seafood tower, so I wanted to do
02:11something with seafood.
02:12And then I thought about ice cream, and I wasn't going to make ice cream.
02:16So in 30 minutes left, I could do beautiful coconut pearl.
02:20So I'm going to put that on top of my seafood dish.
02:23For me, it's not just about temperature.
02:25I want to see the chefs use cooling aspects.
02:28I would love to see mint and cucumber and things that you naturally think of as cooling.
02:35I am going to make an icy, icy, icy cold despacho.
02:41All right.
02:42On top of some cold water oysters.
02:44Ooh, I love the oysters.
02:46What if the chefs misunderstand it and they make like a rude dish?
02:49Like it's cold, like...
02:51Like giving you the cold shoulder?
02:52Yeah, like, uh, excuse me, Mille, look at me when I'm talking to you.
02:56John, what would you consider a rude dish?
02:58Floppy Joe.
02:59Oh.
03:00How dare you?
03:01Sure.
03:01I got dressed up.
03:02You got dressed up.
03:03You went out on the town.
03:04And this sloppy Joe's disrespecting you.
03:06Oh!
03:06Oh my God.
03:07Oh!
03:09I am trying to do an apple avocado espuma, uh, paired with, uh, doing some i-tuna.
03:18And, uh, I don't know.
03:20I don't know where I'm going with this.
03:23I am seeing all kinds of beautiful ingredients, including scallops, a personal favorite ingredient.
03:28Oh!
03:28And I like that because that's cold water, right?
03:31Yeah!
03:33Oh, we all started thinking.
03:35It got very, very quiet.
03:38Okay, well, I'm going to go check on the chefs in the kitchen and I will be back.
03:41Talk amongst yourselves while I'm gone.
03:42Peas and carrots.
03:43Peas and carrots.
03:44Peas and carrots.
03:45Did someone say delicate flour?
03:47I got a delicate flour.
03:48I'm here!
03:50All right, what are we working with?
03:51Oh, scallops, one of my favorite ingredients.
03:53So I am doing a take on a poisson creux.
03:57Yum!
03:57It is a French style of ceviche, or not French, a Tahitian style.
04:03This looks awful because my fat has started to separate, but I want to get that liquid
04:07and that's going to be all the flavor from my cucumbers and my red onion and all of my delicate
04:13kind of sauce underneath my scallop.
04:15All right, okay, thank you so much.
04:16This looks delicious.
04:17I'm coming over here.
04:18Okay, hello.
04:19Hello, love.
04:19What are we working on?
04:20You're working fast.
04:21I am doing a granita right now as we speak, but I'm trying to spice it up.
04:25So I'm trying to do citrus, pineapple, serrano, granita.
04:29What would you say your spice tolerance is?
04:31How high?
04:32One to ten?
04:32Eleven.
04:33Eleven.
04:34Okay, me too.
04:36Would you eat some of this?
04:37Yeah.
04:42Okay.
04:43All right, Amanda, what are you making?
04:45Okay, so you guys are going to get some cold water, freshly shoved oysters with a super cold gazpacho granita
04:54and some mignonette pearls for you right now.
04:57Yum!
04:58Okay, thank you so much, Chef.
04:59For sure.
04:59I'm very excited.
05:01Okay.
05:01I'm going to leave and not get a sip of milk.
05:05Hello, judges.
05:09Why are you crying?
05:10Chef Obie and I shared a pepper together.
05:17Wow, it must have been really spicy.
05:19I thought I was going to, like, come back and be, like, fully unfazed and we wouldn't even have to
05:23address it, but a PA, a production assistant had to feed me cream cheese before I came back out on
05:28stage.
05:29So, Sean, wave at everybody.
05:30Hi, Sean.
05:31Can I have some cream cheese?
05:32You're pretending.
05:33Sean's what we call my cream cheese feeder here.
05:34You're pretending that it's spicy just so you can eat cream cheese.
05:37No.
05:39Oh, liquid nitrogen!
05:40That's really fun.
05:41She's using it so early, but I guess she's just using it for literal, practical reasons.
05:45Okay, Gastronauts, you have 10 minutes left.
05:50I hope they love my dish and I hope they don't suffer at all through an instance of it, because
05:54I suffer from brain freeze all the time.
05:59Basically, what the liquid nitrogen does is dries up all the liquid that's in there and allows it to form
06:06almost like making an ice cream in a little bowl without all the other additional ingredients and freezing, but technically
06:13it's freezing it right here.
06:16Chefs, you have five minutes left.
06:18Five minutes?
06:19Oh, my gosh.
06:19They really do this so fast.
06:21Okay, so right now I've got my freshly shucked oysters.
06:24I've got my beautiful liquid nitrogen frozen gazpacho granita.
06:33I'm going to pull out my micro pearl in a second, and I am going to be ready to roll
06:38in a few minutes.
06:39So we have Chef Jen doing raw scallops.
06:43Got it.
06:43We have Chef Amanda doing raw oysters.
06:48Wow.
06:49Oh, I've got to be honest, I don't want that.
06:52You don't?
06:52So that is an oyster topped with liquid nitrogen caviar pearls.
06:57Oh, I don't like caviar to be honest.
06:59It's not real caviar.
07:00It's another flavor that they make into tiny little bowls using liquid nitrogen.
07:04Okay, fine.
07:04I'll try it.
07:13What would you all say the coldest thing you've ever eaten is?
07:16Ice.
07:22Chefs, you have one minute left.
07:24Now, do these chefs like each other?
07:25You know, I don't know.
07:26Why don't you ask them?
07:28Chefs, do you like each other?
07:29Do you all get along?
07:31Hell yeah.
07:31Yes.
07:32I was so excited.
07:33I'm like, you're all from the same town as me.
07:35We all get to go out after this.
07:36Yes.
07:37Chefs, you have 30 seconds remaining.
07:41Honestly, this doesn't even feel that dramatic.
07:43They all seem pretty relaxed and chill.
07:46Should we throw in a crazy thing for the last minute?
07:50No.
07:50Go for it.
07:51Chefs, do four spins right now.
07:57Come on, Obi.
07:59All right, should we count them in?
08:00Yes.
08:00All right, ready?
08:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
08:12And, oh, no, knives up.
08:17Yay.
08:20Yay.
08:21Oh.
08:22Oh.
08:23All right, let's go.
08:24Come on, follow me.
08:25We're going to the dining pod.
08:27Ah!
08:29Gastronauts, your challenge was to create an extremely cold dish
08:32for Kendall.
08:33Let's see how you did.
08:34Jen, you're up first.
08:35So my first thought when I thought, like, something really cold
08:38that wasn't just ice cream or dessert was this idea of, like,
08:41a seafood tower with all the ice underneath and the beautiful seafood.
08:44So I went with a sliced scallop take on ceviche.
08:48I did some frozen coconut milk pearls.
08:51And then the broth underneath is a blended tomato chili,
08:56a little bit of red chili, cucumber, red onion, tomato.
09:00So I wanted to make sure that you had kind of this beautiful ice cloud.
09:04To me, winter, it's that cold, like, hug when you walk out the door.
09:08But because I also really thought of seafood,
09:10I actually put ocean water.
09:11So you're getting, if you get real close, you can smell.
09:14There may still be sand in my shoes right now
09:16from collecting it this morning.
09:17Oh!
09:18Follow-up question.
09:19Did the sandy ocean water go in?
09:22You have two plates.
09:24One on the bottom, one on the top.
09:26Oh, this is the sandy ocean water.
09:29I got to lightly garnish your plate with L.A. ocean water.
09:32That was not...
09:34Okay.
09:34Okay, Kendall, it seems like you like it.
09:36I more than like it.
09:37I love it.
09:39It's not just like the temperature is cold.
09:42The entire feeling of it is like you said that.
09:44Cold hug when you step outside.
09:46And it's so good.
09:47I'm trying to visualize this cold hug.
09:49You walk out.
09:50You walk out.
09:51It's cold.
09:52Snowman.
09:53You go, whoa!
09:54Whoa!
09:54You didn't feel that when you ate it?
09:56No, I'm placing it from my own memory.
09:59I'm trying to remember in my...
10:00And I do want to point out, according to production,
10:02this dish was 37 degrees Fahrenheit.
10:05Wow!
10:06Burr!
10:07I think the three layers of texture is really nice.
10:09You have the crunch.
10:10You have the soft scallop.
10:11You have the sauce.
10:12Kendall, was this dish cold enough for you?
10:13It sure was.
10:14Chef Jen, thank you so much.
10:15This was delicious.
10:16My pleasure. Thank you.
10:17Chef Amanda, what do you have for us?
10:19Today I have a super-chilled glacier gazpacho granita
10:25on top of freshly shucked cold water oysters on the half shell.
10:30It's accompanied with a mignonette pearl, or caviar.
10:33No.
10:34Does anyone have a guess on how cold this is?
10:3618 degrees.
10:37This is 34 degrees.
10:40Oh!
10:41That's colder!
10:42That's a little colder!
10:44Oh, my gosh.
10:45It's so beautiful.
10:46I don't even want to eat it.
10:47I can't get it out.
10:48Oh, no!
10:49I wonder if it froze to the shell a little bit.
10:52Probably!
10:52Oh, no!
10:54That's cold.
10:55That is extremely cold.
10:56And you know what I'll tell you?
10:57I'm absolutely shocked to say this.
11:00I didn't mind a little frozen oyster.
11:02And the toppings, I will say, were so good
11:04that I didn't honestly at first notice I hadn't eaten the oyster.
11:09It's good.
11:10I loved all the different textures that you got on top.
11:13I thought that was so pleasant in the mouth.
11:15I do like that you fully committed to the cold factor of the challenge.
11:19Yeah.
11:19I was just trying to go deep ocean, you know?
11:21Despite a technical error, I do feel like this tasted really, really good.
11:25Amanda, thank you so much.
11:26Thank you!
11:27Chef Obi, what did you make for us?
11:29I wanted to go California Fresh.
11:31It doesn't really get that cold over here.
11:33So I was really fascinated by the fact that I could do some seafood along with some fresh fruits.
11:39I like the pairing of acid, sweetness, and savory at the same time.
11:44We all got confused because there's tuna and watermelon.
11:47Yes.
11:48Wow.
11:48And do you intend for everything to be eaten together?
11:51Yes.
11:51I would like you to take the bit of the granite that you see, as well as the espuma,
11:56and then a piece of the watermelon and the tuna all in one bite.
12:00When you say granite and espuma, which are those things?
12:05The green one would be the espuma.
12:07Basically, it's an apple, avocado, and arugula flavor right in there.
12:12And then with the granita, it's basically orange, pineapple, and serrano peppers.
12:17Cameron's getting confused because granite and espuma are two of her exes.
12:22And now they're together.
12:23Now they're together.
12:24Oh, a tough blow.
12:25Oh, I'm actually super into that.
12:27Yeah.
12:27I think it's a little undersalted.
12:30That's what I was going to say.
12:31I think the flavors are so nice and bright and delicious,
12:34but I think to truly sing, they just need to be a hit with a little more salt.
12:37I think this one was the one that felt the most inventive to me,
12:40because I've never even heard of anything like this.
12:43I would also eat any of these on a menu.
12:45This dish was 48 degrees.
12:48Okay.
12:48Okay.
12:49Pretty cold.
12:49Chefs, thank you so much.
12:50All three dishes were delicious, and we're excited to see what you do next.
12:53Head back to the kitchen and await your next challenge.
12:56I don't know why I'm not making this sound.
12:59Yeah, I guess I could clap loud.
13:00I guess I could clap loud.
13:01You guys clap for noise?
13:02Yeah.
13:03I thought those dishes were extremely chilly.
13:06I can't feel my tongue.
13:07Kendall, what did you think of your challenge?
13:09I wish it had been a little colder.
13:11I agree.
13:12I, too, felt like, come on.
13:14Come on.
13:14This is almost regular temperature.
13:16Right.
13:17Let's take some risks.
13:18I wanted to see ice.
13:19I wanted there to be danger involved.
13:21John.
13:22John.
13:22What did you think of the dishes?
13:24I'm frozen from the waist down.
13:26Oh, no.
13:27Well, we told you not to put your butt on all those dishes.
13:31But I do think the food was good.
13:33I feel good about it for the next challenge.
13:35And that next challenge comes to us from Cameron.
13:37Cameron, are you ready to present your challenge?
13:38Chefs, I've been doing some scientific research with scientists.
13:42And I discovered your least favorite foods.
13:46Today, I want you to make a dish utilizing your least favorite ingredient in least three different ways.
13:55No.
13:57This is least to beast.
14:00Gastronauts, you will be judged on taste, creativity, and how good of a sport you are during this challenge.
14:06You have 30 minutes starting now!
14:16Uh, my least favorite thing in the world, believe it or not, are these damn things.
14:21Bananas?
14:22Really?
14:22I'm excited about this challenge specifically because...
14:26What if they have to taste it?
14:27Oh, what if...
14:28What's your least favorite food?
14:29I'm not into soft cheeses.
14:32Oh!
14:33I in fact find them disgusting.
14:35Same with, like, Alfredo sauce?
14:37Get the fuck out of here.
14:37Whoops.
14:38You can curse.
14:39Okay.
14:40Fuck!
14:40No one told you you can curse?
14:41Get the fuck out of here!
14:42I don't know why I...
14:43I thought there's children watching!
14:45Babies!
14:46What's your least favorite?
14:47If I have to pick...
14:49Blue cheese.
14:50Blue cheese!
14:51Oh, I love...
14:51Stay far, far away.
14:53Chef Amanda has a very cool knife that she's using.
14:56Ooh!
14:57Oh, she's using all the weird little tendon-y bits that you get sometimes when you peel a banana.
15:01Oh, that's her least favorite?
15:03Oh!
15:03Oh, that's her least favorite!
15:04Who's making a real fish on a banana?
15:06A perfectly ripe banana, very delicious.
15:08It's also a good thing to have when you're on the move.
15:10Say you travel a lot for work, which I do.
15:12Yeah.
15:12It's not gonna give you a tummy ache.
15:13Sure!
15:14Speaking of on the move, I'm gonna go to the kitchen, see what they're making.
15:16Okay!
15:16I know, you guys, but I'll be back soon, okay?
15:19Okay.
15:20You're my favorite.
15:22Huh?
15:23Nothing.
15:24Now that's really fucked up.
15:28Hello, chefs!
15:29Oh, hi!
15:30Is your least favorite ingredient, my favorite ingredient, blue cheese?
15:33Yes, ma'am.
15:34Oh, I love blue cheese.
15:35What don't you like about it?
15:36All right, is this cheating?
15:37I get some?
15:38Of course you do.
15:39A snack!
15:40What a flavor sensation in my mouth.
15:41Thank you so much.
15:42Okay, what don't you like about blue cheese?
15:44There's something about the blue cheese, like, I'd rather have any other cheese.
15:48Now, it seems like maybe you're mellowing out the blue cheese with some brie.
15:51So, in each one of the, like, three different ways I'm gonna do this, I'm gonna add in another cheese.
15:56Yum!
15:56Okay, this sounds absolutely delicious.
15:58I'm gonna leave before I ask for more cheese.
16:00All right, what do we have going on over here?
16:03Did she give you snacks?
16:03Yes, everyone's giving me snacks.
16:04Do you want a banana?
16:04Yay!
16:05There you go.
16:06What a treat!
16:07All right, you hate bananas, is my guess.
16:09I can't stand bananas.
16:10Why?
16:10The smell even, like, just makes me cringe.
16:13Because I used to have to eat a whole bunch of them when I was pregnant with my oldest, and
16:17so now, like, the smell, it's like, ugh.
16:20What's your favorite ingredient?
16:22Sugar.
16:23Sugar!
16:24Okay, I love that.
16:24Booze.
16:24Will you be using sugar and or booze in this ingredient?
16:27Yeah!
16:27And I'm giving you my boyfriend Anthony's least favorite ingredient, too.
16:31Which is what?
16:32Bacon.
16:32I mean, I get it.
16:33You know, we got to a time where we were putting bacon in everything.
16:36People were getting mustaches tattooed on their fingers.
16:39Ay, ay, ay.
16:39Y'all remember it.
16:40It wasn't a good time.
16:41Oh, my God!
16:42The camera has it!
16:43Oh, my God!
16:45That means you're my exact age.
16:49Okay, all right.
16:50Well, I'm not going to put you on blast.
16:51I don't want to put you on blast, so I'm going to move on, okay?
16:54Awesome.
16:55Chef Obi, what are you making?
16:56I am making anything with Greek yogurt.
16:59The most disgusting thing I've ever had in my life.
17:01Do you like regular yogurt?
17:03I like regular yogurt.
17:04Greek yogurt just tastes like bath for me.
17:07How do you plan to make an item you hate so much palatable?
17:10So I'm actually going to traditional routes, going Indian all the way.
17:13So I'm going to be playing around with the flavors.
17:15Well, you do have a leg up because Indian food is my favorite food in the entire world.
17:18Yay!
17:19So really, this is your game to lose.
17:20No pressure.
17:21No pressure.
17:21Okay, Chef, everything is going to look great.
17:23I cannot wait.
17:24I'll see you soon.
17:25Thanks for being such good sports.
17:26Bye, Jordan!
17:27Bye!
17:29Okay, they're being really good sports over there.
17:31Oh, my God.
17:32You ate something you really liked.
17:33What was it?
17:34Blue cheese!
17:35Yay!
17:36Wait, is Amanda making something involving peanut butter and banana?
17:39She hates bananas.
17:41She said she ate so many of them while she was pregnant with one of her children.
17:44Wow.
17:44But now even the smell of them makes her nauseous.
17:46Wow.
17:47Wow, so they're in there nauseating themselves?
17:49Yes.
17:50Absolutely.
17:50For this comedy television show.
17:52Well, that's terrible news.
17:54Yeah.
17:54Do you feel any guilt?
17:55Actually, you know what?
17:57It's sending in.
17:58I do feel guilt.
18:01Chefs, you have 15 minutes left.
18:06So, this is going to be a stuffed Elvis.
18:09Oh, is that like a peanut butter thing?
18:11It's like a peanut butter, bacon, stuffed French toast.
18:16Now, am I putting them through torture?
18:18I am.
18:19But this is also genuinely interesting.
18:21Sure.
18:22To see what they might make with something that disgusts them.
18:24Yes.
18:24I mean, there's something fascinating about that.
18:26So, I just put the corn and sauce up, so I kicked out all the aromatic spices,
18:29and I am going to go forward and blend it.
18:33So, it gets a nice, smooth consistency to it.
18:38What I'm really interested in about this is utilizing a thing they hate in three different ways.
18:44So, it's not just like using it a little bit.
18:46It really has to be the focus of the dish, which I think is really fun.
18:52Now, Chef Jen seems upset.
18:54Yeah, Chef Jen is worried that her pastry is not going to bake in time.
18:57And I'll tell you what, right now, she's opening that oven, taking them out, putting them back in.
19:00I know.
19:01She can't open it.
19:02Should we give her more time?
19:04Um.
19:04Let's give them 20 more minutes.
19:06I have a hard out in like two minutes.
19:08Yeah.
19:08Okay, Gastronauts, you have 10 minutes left.
19:16Amanda Swambe.
19:16Ah!
19:19That's so exciting.
19:21Chef should be lighting stuff on fire more.
19:22Absolutely.
19:23Ooh, ah, fire.
19:27She seems really proud of herself, and I love that.
19:28Yeah, she's not good about that.
19:29I love that.
19:30Jen is simply just waiting for the pastries to finish baking, and that makes me nervous.
19:34Do you guys know why it's called blue cheese?
19:36Why?
19:36I don't know.
19:37Oh, okay.
19:37Ah!
19:40I am hearing that Amanda made fake bacon out of banana peels.
19:45Whoa!
19:46Wait!
19:47Got it!
19:48She got the peel as thin as possible.
19:50I think banana goes with very little.
19:52I don't think it's a very versatile ingredient.
19:53It goes in with so many smoothies.
19:54But does it go with other fruit?
19:56Because every time I see a fruit salad on a table and there's banana in it, I go, what
20:02idiot brought this?
20:04Because why?
20:05Because the whole thing just tastes like banana.
20:07And they're brown.
20:08I'm like, yum!
20:09Wow.
20:10Okay, Gastronauts, you have five minutes left.
20:15Ooh, that looks like French toast.
20:16I'm impressed.
20:17It seems like almost everyone is doing some kind of baked element.
20:20We have the tart with Jen.
20:22I know Chef Obi is doing a flatbread of sorts.
20:25I heard Chef Obi is also doing some kind of drink for us.
20:28So we're getting a meal, a bread, and a drink.
20:30I love that.
20:36I'm like so excited to eat this.
20:38Somebody came up with a great challenge.
20:41I didn't see it.
20:42How do you caramelize bananas?
20:43You just cook them in sugar?
20:44I think just sugar in a pan.
20:45The bananas were flambéed, so there must have been some kind of alcohol in it too.
20:48Yeah.
20:54All right, chefs, you have one minute left.
20:59Wow, these dishes look absolutely delicious.
21:03This is fancy.
21:03So this is their least favorite food?
21:05Mm-hmm.
21:06Wow, yeah.
21:07Yeah.
21:12Okay, you want to count them in?
21:1410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:24Chefs, you're done.
21:25Put your hands down, put your knives up, or whatever the saying is.
21:30Good job, love.
21:31Hey!
21:32Bring it in.
21:34All right, Cameron, are you ready to try these chefs' least favorite dishes?
21:38Yeah, I have a feeling they're all going to be my most favorite.
21:41Okay, let's go, let's go.
21:42I know.
21:43I'm excited.
21:44All these look so good.
21:46Do I need to bring any money?
21:47Gastronauts, your challenge was to create a dish using your least favorite ingredient
21:51for Cameron.
21:52Let's see what you did.
21:54Chef Obi, you're up first.
21:55So, I hate Greek yogurt.
21:57Firstly, we start with a mango lassi.
21:59Then we have a pan nun with Greek yogurt, obviously.
22:03And finally is a chicken korma, a very classic dish that's usually finished with whipped yogurt.
22:09I just whipped the Greek yogurt up and folded it in.
22:11The fact that you can get this much flavor in food in 30 minutes is unbelievable.
22:16And I'm thrilled that it was so terrible for you the whole time.
22:20No, seriously, how bad was it?
22:22I cannot stand the smell.
22:24It's like bath.
22:25Thank you for telling me.
22:27This is a wonderful, wonderful version of a korma.
22:31So, a mango lassi is not, is that not usually something that you would like?
22:35I like mango lassi with regular yogurt.
22:37I just don't like it with Greek yogurt because the power is so, the flavor is so powerful.
22:41And it's kind of like pungent.
22:43It takes away from the actual flavor.
22:45Cameron, do you feel like this fulfilled your challenge?
22:47I mean, let me look at your face one more time.
22:50Now tell me, was it horrible?
22:52It was miserable.
22:53Okay, that's good acting.
22:55He really hates Greek yogurt.
22:57I feel like we're on Bridgerton.
22:58And I absolutely loved it.
23:00Chef Obie, thank you so much.
23:01Appreciate you.
23:03Jen, you're up next.
23:04Blue cheese is a funk that I don't funk with.
23:07So what you have in front of you, so the little dollop on the plate that is white, that is
23:11kind of like a blue cheese mousse.
23:13And then in the center, you have two puff pastry tarts that have pears.
23:18There's a little ball of brie and then some crumbled blue cheese.
23:20And then a crumble with Parmesan cheese, blue cheese, nuts, spices, and a little bit of honey.
23:25I'm addicted to the crumble.
23:26See, it's so good.
23:27It's so comforting.
23:29Like, I really feel like all the flavors are similar.
23:32Like, there's no flavor that's like...
23:34Is it a warm hug instead of a cold hug?
23:35Finally, I got my warm hug exactly.
23:37If we want to talk about the suffering, the smell of blue cheese that is currently on my fingers
23:42and will probably be stuck with me for the rest of the day.
23:45Come on, tell me about it.
23:46That, lay it on me.
23:47I cannot bring my hands near my face.
23:49I do want to know who tasted their dish and who was like, no, I'm not doing it.
23:53Everybody tried it?
23:54I'm so proud of mine.
23:55Okay, good job.
23:56Thank you for doing this for us.
23:58I would say this is worth your blue cheese hands because this is phenomenal.
24:02I'm going to start doing the candied nuts with the blue cheese.
24:04It's so good.
24:05I love the presentation.
24:06It reminded me of like a Georgia O'Keeffe painting when I saw it.
24:10Chef Jen, thank you so much.
24:12That was absolutely delicious.
24:14Chef Amanda, you're up next.
24:15So my least favorite ingredient is bananas and my least favorite meal is breakfast.
24:22So I gave you a stuffed Elvis.
24:25This is a stuffed French toast.
24:26It's got bananas, peanut butter, some crispy bacon.
24:29And then on top, we have a banana flambé.
24:33We flambéed that with some Cointreau and some dark rum.
24:36And then I did banana peel bacon.
24:39I'm sorry.
24:39I love the banana peel bacon.
24:41Yeah?
24:41I think it's so fun.
24:43I think you cheated a little bit because you did serve it with literal bacon.
24:48I did.
24:48And I think this dish is delicious.
24:50I would have this and have to go home and take a six-hour nap after.
24:54Yeah.
24:54Wait, but I have a question about this.
24:55Yeah.
24:55I don't think you're a liar, but you don't like this.
24:59I like most of the components except for the bananas.
25:02Look at me in the eyes.
25:05You see that you don't like this.
25:08It does overwhelmingly taste like banana, so I understand that.
25:12But I love bananas, so I'm loving this.
25:13When you said there's real bacon in it, I didn't know that,
25:16which impresses me that I couldn't tell the difference between a banana peel and bacon.
25:21I think this was absolutely phenomenal.
25:23I love the char you got on the cashews that you added to it.
25:26I think that really adds a wonderful depth of flavor.
25:29Definitely wanted some smoke in there.
25:31Yes, I absolutely love it.
25:32Thank you so much, Amanda.
25:33Cameron, how do you feel overall about these dishes?
25:35Can I just check in with you real quick?
25:40Yeah.
25:41They look pretty upset.
25:44Treffs, you did a wonderful job.
25:45Now go back to the kitchen to do a wonderful job in the third round.
25:48Got it.
25:51I feel like everyone, if they're going to cook like that with food they hate,
25:54they should have to only cook with food they hate.
25:56Yeah, all good art comes from suffering.
25:58Do we think there's a front runner so far?
26:01I mean, I have a name.
26:02Great.
26:02They can't hear you unless you push the button.
26:05Jen is looking pretty good.
26:06That's what I was going to say.
26:07Jen!
26:07I'm going to say that honestly, my favorite dish so far was the watermelon and tuna.
26:12Because I thought it was so inventive and beautiful.
26:15Okay.
26:15And I really, also I'm like a, I like love tuna.
26:18So for me that was like amazing.
26:20And Amanda's dish, the peanut butter french toast was so good, but it almost felt like cheating.
26:25Because it is like so delicious that it's like making a nice pizza pie.
26:31Thank you for honoring your Italian American culture with your traditional Italian American accent.
26:36Okay, John, are you ready to present your dish?
26:38I am.
26:39All right, John, take it away.
26:40Chefs, I'm a comedian.
26:42A physical comedian.
26:44Ow, my toe!
26:45Oh!
26:48I want you to make me a dish that's inspired by physical comedy.
26:52I'm talking pies in the face, slipping on a banana peel.
26:55This is Let's Get Physical.
26:58There you have it, Gastronauts.
26:59Your challenge is to create a physical dish for a physical comedian.
27:02You will be judged on taste, presentation, and...
27:05Oh, ow, my toe!
27:07You have 30 minutes starting now!
27:18You have a bonk on your head!
27:20I did a bit with a microphone where I would take the microphone off the stand, and now I have
27:24a permanent mark here on my forehead from that, and it won't go away.
27:28Can you do the bit for us?
27:30Yeah.
27:31And would the crowd lose it?
27:33Oh!
27:33Would the crowd lose it?
27:34Not at first.
27:35And the third time, they were like, oh, it's a bit.
27:37Oh, okay.
27:38Okay.
27:40When I think physical comedy, I immediately go to Lucy and Ethel and the conveyor belt.
27:46So, I'm gonna do meatballs.
27:49I'm gonna do a bajillion little meatballs, and I'm gonna make the judges pass them to each other.
27:55Jon, in a perfect world, what does this challenge look like for you?
27:58Them bringing the dish over and then tripping on something and then falling into it.
28:02Or maybe it's a cake with icing on it, and you have to put your face in it and go,
28:07hello!
28:10There's lots of funny things you could do.
28:13Right now, I'm making a Mediterranean salad with some grilled chicken on it.
28:19We're gonna figure out where this goes in here, man.
28:21It's gonna be something different.
28:23Chefs, for extra points, if you wanna do anything funny while prepping the meal, that could get you some extra
28:29bonus points.
28:30Oh yeah, chefs, does anyone have a joke for us?
28:32What did the egg say to the boiling water?
28:35You gotta give me a minute to get hard, I just got laid by a chick.
28:40Knock, knock.
28:41Who's there?
28:42Amanda.
28:43Amanda who?
28:44Amanda Knox.
28:46Oh my God!
28:50I have one joke and it's disgusting.
28:53Say it!
28:54Wait, what?
28:55What did Cinderella say when she got to the ball?
29:02That's the only one I have.
29:03I love it!
29:05Judges, I'm gonna go to the kitchen and check in on the chefs, okay?
29:08Oh man, don't have any fun without us!
29:13You'll be good.
29:14Yeah, you too.
29:15Okay, get out there.
29:17Stop!
29:17I love you.
29:19It's a good egg.
29:22Hello, Chef!
29:23Hey, Jordyn!
29:24How are we doing in here?
29:25Oh, I'm seeing some things I love.
29:27Shallots and citrus.
29:28What are you making?
29:29So I am going to do a seared halibut with a citrus per blanc sauce and some micro-arugula with
29:36the idea of getting something caught in your teeth.
29:37Oh, I love that!
29:38Do you get things caught in your teeth often?
29:40I am, and I feel like it's really silly when you smile and you're like, yeah, I look like a
29:43garden's in there.
29:44That's fair, you're right, okay?
29:46Okay, is this a meatball?
29:48Hey!
29:48This is a meatball.
29:49When I think physical comedy, I go to Lucy and Ethel.
29:52I'm hoping you guys can act as my human conveyor belt.
29:56Of course.
29:57Yes!
29:57Chocolate episode of I Love Lucy.
29:59Yeah!
30:00I love that.
30:01Okay, what's going on over here?
30:02It looks like a whole garden.
30:03I am literally doing a garden Mediterranean salad, and that's why I'm kind of trying to go with a fresh
30:08take on that one.
30:09Delish!
30:10Going with some, you know, Japanese-inspired flavors, but still trying to keep it very funky and colorful.
30:16A salad doesn't sound that funny to me.
30:19I'll be the last one laughing then.
30:21Sorry, I'm just saying you got balls over here.
30:23Don't worry, I got you, babe.
30:24We got stuff getting stuck in my teeth.
30:26I don't want to be the enemy here.
30:28Well, I mean, you know, the final plating, when we finally come to that table.
30:32I think you'll be laughing.
30:33All right, okay.
30:35Well, I'll get out of here.
30:37I'm going to laugh myself right out of the kitchen.
30:39Chefs, great job.
30:40I'll see you soon.
30:41Bye!
30:43It is hilarious in there.
30:45Really?
30:46Yes!
30:47Can you tell us what's happening?
30:48Because I have no idea.
30:49Yes, so we have meatballs.
30:50We have all kinds of dishes that are going to get stuck in your teeth for comedic effect.
30:55And we also have a salad.
30:56It would be neat if the way they present the food, like, if, like, they trip and fall,
31:00and then, like, it falls on the table, but that's the way you present it.
31:03It's like it shows a face.
31:05Yeah.
31:05A clown's face.
31:06Yes.
31:11All right, chefs, you have 15 minutes left.
31:14I have to assume that Chef Obi is making a salad dressing.
31:17Don, how would you make a salad funny?
31:20I would put hot dogs in it.
31:23Oh!
31:25That's ridiculous!
31:26A wiener salad.
31:27Hot dogs are funny.
31:28Yes.
31:34How would you make a salad funny?
31:36Maybe I would make it, like, look like a salad, but I made it all out of meat.
31:40Right.
31:41The salad would be funny, but it would be a little green.
31:55Kendall, what do you think is a funny food you've eaten?
31:57Mmm, a corn dog.
31:59See?
31:59I eat them every day.
32:01Oh.
32:02What?
32:02What?
32:02I eat a corn dog again.
32:04It's actually a conversation, a pretty serious conversation we've been having in our house,
32:07is that Kendall eats between one and six corn dogs every single day.
32:10Wait, is this real?
32:11Yep.
32:12Sometimes she'll have two for breakfast and then two for lunch, and the difference is
32:15that for breakfast she says she can't have them with mustard, and if she's eaten them
32:19after 11 a.m., they have to have mustard.
32:21She hates doing dishes.
32:23How long has this been going on?
32:24A long time.
32:25Well, no, well, I used to, just a problem when I go to a party, because I'd go to a
32:29party
32:29and they'd have those mini corn dogs.
32:30Okay.
32:30Those are my favorites, and I would eat, like, 50, and Jordan would have to be like,
32:33you ate all of them, like, nobody else got to have them.
32:35But not every party even has those.
32:37Two more hours, chef.
32:38All right.
32:38Two more hours.
32:41But then I had surgery, and people started bringing me corn dogs to, you know, to be sweet.
32:47So I stocked my freezer, but corn dogs, and I've been doing them every day since my surgery.
32:50Yeah, John, how would you make this funny?
32:55Uh, couples counseling.
32:59Okay.
33:00All right, chefs, you have 10 minutes left.
33:06Do you think they should be being funny right now?
33:08Yes, they're losing points.
33:10Chefs, John is upset that you're not currently being funny now.
33:14Oh!
33:15Yeah, that's funny.
33:16That kind of stuff is funny.
33:17Yeah, yeah, yeah.
33:19Whoa!
33:19Okay, yeah, back out.
33:20She's doing the thriller dance.
33:20Cameras?
33:21Can we be funnier, too?
33:22Camera guys?
33:23Oh, okay, we're getting some funny.
33:25Cameras are cameras.
33:25I have to, because the camera person is just doing a one-handed cartwheel.
33:29Yeah.
33:29Wow!
33:31Are those little balls of goat cheese?
33:32They almost look like coconcini.
33:33Oh!
33:33Do you think those meatballs are gonna be ready?
33:35I would hope so.
33:36I don't want her to serve us raw meatballs.
33:38That's the wrong kind of funny.
33:39Yeah.
33:39Yeah.
33:40All right, Chefs, you have five minutes left.
33:47Jon, do you have a dream physical comedy bit that you're, like, scared to do, because
33:52maybe you'll hurt yourself, but it's perfect in your mind?
33:55To pots and pans.
33:57I mean, I try to tell people that don't use sound effects of pots and pans falling, like,
34:03live in a theater.
34:04I think have pots and pans backstage that you crash into, it's always a better effect.
34:07I'm hearing from production that if you go backstage, we might be able to make something happen for you.
34:13Oh, my God.
34:15Oh, my God.
34:24Jon, you okay back there?
34:26I'm genuinely concerned.
34:27Oh, my God!
34:29No, no, no, no, no, no, no, no, no, no, no!
34:31Where are you gonna climb?
34:33There's a million.
34:34He's never gonna stop!
34:35Whoa!
34:36Jon!
34:37Are you okay?
34:38Yes!
34:39How do you feel?
34:40Good.
34:40Jon, we're over here.
34:42Jon!
34:43It's like, I am so amazed by you.
34:46Ooh!
34:51Chefs, you have two minutes left.
34:58A lot of meatballs being prepared.
35:01What if we take the meatballs before we eat them and go...
35:03Yeah!
35:05Kendall's the happiest I've ever seen her.
35:08That's just so funny.
35:10All right, Chefs, you have one minute left.
35:16I'm seeing some really beautiful plating for things that are supposed to be laugh-out-loud-funny.
35:20I know, this is too serious.
35:23I know, this is too serious.
35:23Two seconds, Chef.
35:24Chefs, you have 30 seconds left.
35:26Do not listen to Jon.
35:28Oh, my gosh!
35:29One gigantic bowl, clear bowl of nothing but meatballs.
35:33That's funny.
35:34Ten, nine, eight, seven, six, five, four, three, two, one!
35:45Hands down, knives up!
35:50Oh, I'm so sweaty right now.
35:53Jon, are you ready to go taste your dishes?
35:55I am.
35:55All right, let's go!
35:56Whoa!
36:01Gastronauts, your challenge was to create a dish using elements of physical comedy for Jon.
36:05Amanda, you're up first.
36:06Great.
36:08Oh!
36:10Okay!
36:11That's funny!
36:13Chef Amanda, what did you make for us and how are we supposed to eat it?
36:16So, when I go physical comedy, immediately I go to old school Lucy and Ethel with the conveyor belt and
36:25being stuffed everywhere.
36:26So, I thought, what's funnier than a big old bowl of balls?
36:32Big old bowl of balls.
36:34So, I made for you my favorite meatballs.
36:38I made you a homemade marinara sauce to dip your balls in.
36:41But my hope is that I can get you guys to act as my human conveyor belt and feed the
36:49balls to our comedian here.
36:51I see!
36:53Okay.
36:53So...
36:54But also take some for yourself.
36:56Faster!
36:57Keep going!
36:58Jordan, go!
36:59Jordan, go!
37:02Did you put it on ours?
37:03No, we will eventually.
37:04Not right now.
37:05Just go.
37:05Just keep going.
37:06Keep going.
37:07I'm going to turn this into a meatball-eating comedy.
37:10Okay.
37:10Are you done?
37:10I know, like...
37:12You got it?
37:15Yes!
37:15You put it on his shirt!
37:16John, great job.
37:18Yay!
37:20You did it.
37:20Big round of applause for John.
37:22Oh, John!
37:23They're in his shirt!
37:24While John digests those, we'll try them and we can talk about the taste.
37:28Cameron, what do you think?
37:31I love the basil.
37:33I love the basil.
37:33You love the basil.
37:35I think they are incredibly tender.
37:37They are.
37:37They're spiced perfectly.
37:39They're salty, but not too salty.
37:41I like that I'm seeing chunks of stuff in here.
37:43I don't know what it is, but I like it.
37:44I love that there was a little bit of a sketch to go along with it.
37:50And I love the presentation of you acting out, putting the basil on.
37:53I thought that was well thought out.
37:55Chef Amanda, wonderful job.
37:57Thank you so much.
37:58Yes!
37:59Chef Obi, you're up next.
38:00If I may.
38:01Oh, sure.
38:02Oh, you're going to present the salad on the mirror.
38:04Oh, what?
38:06Huh?
38:06Oh, my God!
38:08What is this?
38:09Oh, no!
38:11Oh!
38:12No!
38:13No!
38:16Top your own salad, mate.
38:18Okay!
38:20Wow.
38:22Wow!
38:23That was quite a performance.
38:25Wow.
38:27All right.
38:28That was great.
38:29Soranch, what is this?
38:31Yes.
38:31I went Mediterranean.
38:32Uh-huh.
38:33I wanted to play with some Mediterranean flavors.
38:36Okay.
38:36So the aim is to just, again, mash everything up together like it's on your mirror.
38:42And enjoy the flavors.
38:43I would say get a piece of everything.
38:45And what was in the spray bottle?
38:47Made of balsamic vinaigrette, basically.
38:49So mustard, balsamic, a little bit.
38:51Pure bleach.
38:53Wow.
38:53What do you think of the flavor, Kendall?
38:55Delicious.
38:57Come on.
38:57I think I need to try a little more of the dressing.
38:59John, can you pass it to me?
39:01Thank you so much.
39:02Oh, I think something silly is going to happen.
39:04Yes!
39:05There we go!
39:08I think this is really, really nice.
39:10What type of fish is this?
39:11That's chicken.
39:12Yeah, that's not fish.
39:14Well, I guess the joke's on me.
39:17I just need to affirm you that it tastes like chicken.
39:20It doesn't taste like fish.
39:21I don't know what.
39:22I thought it might have been tuna otherwise.
39:23Okay.
39:24Well, this was light and refreshing and delicious and very, very funny.
39:27Thank you so much, Chef Obi.
39:29Chef Jen, you're up next.
39:31So I've always find that, like, I'm that goofy person who will smile and laugh and there'll be something in
39:36my teeth.
39:36So my goal was that the sauce would be deep and red enough that it might stay in your mouth
39:40a little bit.
39:41And then I put some micro arugula and micro greens on top with the hopes that someone will get something
39:45stuck in their teeth.
39:47Sorry, what is the sauce?
39:48It's a citrus beurre blanc that has hibiscus powder in it.
39:52And then I put orange zest, lemon zest, lime zest.
39:55The sauce is phenomenal.
39:59Absolutely delicious.
40:00So rich and creamy but bright and citrusy.
40:03It's perfectly balanced.
40:07I will say, you're doing a bit where you hold it out the front of your mouth, but you do
40:09have arugula in the sides of both your teeth.
40:12Yes, I'm seeing it in the backs.
40:14That's very fun.
40:15I think this dish is delicious.
40:16Kendall, what do you think of the flavor?
40:17It's delicious.
40:17So good.
40:18And there's so many layers to it.
40:19I love how I keep saying the word bright, but it is very bright.
40:22And I feel like the fish is cooked so well.
40:25I love it.
40:25Yeah, the chicken is very delicate.
40:27It's not dry at all.
40:29Extraordinary.
40:30I will say, I feel like every time a micro green is on a dish, I'm kind of like, this
40:34was really random.
40:35This did not feel random to me.
40:36Dawn, I swear to God, I actually think I'm going to vomit.
40:41Like for you two, it might be fine, but this close, it's not right.
40:45I'm having fun.
40:46Just, it's not.
40:47John, look the other way, John.
40:50It's all worth it to gross you out like this.
40:52John, I want to know, does this dish give you physical comedy?
40:55It does.
40:55It's giving me laughs throughout the whole tasting, and I'm enjoying it.
41:00The chicken is phenomenal.
41:01The jam is great.
41:04Jen, wonderful job.
41:05In fact, chefs, all of you did a brilliant job with this challenge.
41:08Thank you so much.
41:10Hi.
41:10Hi.
41:12High five.
41:14Thank you all.
41:15Gastronauts, you did it.
41:16But only one of you blasted out of this atmosphere of flavor and will take home an actual, literal,
41:20real-life piece of the moon.
41:22Our judges will now conspire amongst themselves to determine a winner.
41:26And once you do, come whisper it in my ear.
41:35Meatball just fell out of his shirt.
41:39Got it.
41:39Thank you so much, Sean.
41:41Can I get a drum roll please?
41:43The winner of this episode of Gastronauts is...
41:52Chef Amanda!
41:54Amanda, you got your trophy!
41:57You did such a wonderful job.
41:58How do you feel?
42:00I feel super excited.
42:01I just traded some balls for new balls.
42:03I'm so happy to hear that.
42:04And I'm glad to hear you feel good because, judges!
42:07Do you feel judged?
42:09That's right, judges.
42:11Yes!
42:11The chefs will now conspire amongst themselves to determine the winner of the best and most
42:17fun challenge to cook.
42:19The person who wins that challenge will get an actual, literal, real-life piece of the
42:22sun.
42:27All right.
42:28Can I please get a drum roll?
42:31And the winner of the most fun and creative challenge is...
42:35Kendall!
42:35What?
42:36Again?
42:37Come on!
42:39Oh, my God!
42:40Kendall!
42:41Thank you!
42:42Kendall, you win this trophy!
42:44Thank you!
42:44I know!
42:45I won last season, too!
42:46I know!
42:46And I promise I've had nothing to do with either of those!
42:49Thank you!
42:50All right!
42:51Wow!
42:52Thank you!
42:52What a fantastic episode of Gastronauts!
42:55I want to say cheers to our champion and a hearty, all right, good job to the rest of
43:00you!
43:00Remember, home gastronauts!
43:01Whether you're catering a comment or flipping a flapjack, boldly cook what no one's cooked
43:06before!
43:07Good night!
43:08Yay!
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