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Gastronauts Season 2 Episode 1
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FunTranscript
00:00Tonight, three seasoned chefs compete in cooking challenges
00:03created by comedians who don't even understand seasoning.
00:06We, the asteroids, them, the gastronauts!
00:16I'm your host, Jordan Myrick,
00:18and joining us in Mission Control tonight are Katie Maravich.
00:21If the proof is in the pudding, I'm sending it back.
00:25Raphael Chestang.
00:26You know what they say, weight equals mass times
00:29gravy
00:30and Tao Yang.
00:32This is Major Tom's at Ground Control.
00:34I'd like to eat some more.
00:37Mission Control, are you ready to meet your gastronauts?
00:39Yes.
00:39Very much so. I'm so excited.
00:41Please welcome Chris Brown, chef and owner of Chile Negro.
00:45His food is a playful fusion of his cultures and passions.
00:48Will he create some nuclear fusion here today?
00:51Emily Lin, chef and owner of Da Bao Singapore.
00:54She's a James Beard Emerging Chef Semi-Finalist
00:56and named Star Chef's Rising Star Chef.
00:59We're ready to see her star shine.
01:02And chef and restaurant consultant Solomon Solo Johnson.
01:05Tapping into his Caribbean heritage,
01:07he was named Chopped 420 Champion.
01:09So, he'll fit in perfectly here.
01:12Gastronauts, your challenges today
01:14will eclipse every other edible aspect of your careers.
01:16And, if you succeed, you'll walk away with an actual, literal, real-life piece of the moon.
01:23Gastronauts, your first challenge comes from Katie.
01:26Chefs, my favorite foods are saltine crackers, salt bagels, and plain sourdough bread.
01:33Occasionally, I'll use a little bit of butter.
01:35Your challenge today is to make the blandest meal you can imagine,
01:39but still make it good.
01:41This is Lamb to the Bone,
01:43a.k.a. the whitest meal ever.
01:47Gastronauts, you will be judged on taste, creativity,
01:49and how hard you roast me and Katie.
01:51You have 30 minutes starting now!
02:00Katie.
02:01Yes.
02:01Did you grow up eating mostly white people food?
02:03Yeah.
02:04Eastern European sort of pierogies.
02:06Okay.
02:07A lot of gravy.
02:08We did have a lot of gravy.
02:09Thick dumplings.
02:11Oh.
02:12What's a thick dumpling?
02:13Like a, like it's a dumpling meets a sponge.
02:16More sponge than dumpling.
02:18We would have bland,
02:19my mom would call it cowboy stew.
02:22What's cowboy stew?
02:23It's basically water
02:25with carrots, onions, celery
02:28that is sort of cooked,
02:30no salt, nothing.
02:31I know this recipe.
02:32I think I see Tom and Jerry when, uh,
02:34when Tom gets Jerry in a boil.
02:37That's my mom's recipe.
02:39My approach today with this
02:41is doing a play on a tuna casserole.
02:44I just gotta figure out a way
02:45to make it delicious and bland.
02:47Tao, what's your favorite white person food?
02:49Uh, all, like mashed potatoes and gravy,
02:51mac and cheese.
02:52I like, um...
02:53Tao!
02:54You cannot give these to white people.
02:55Mac and cheese is not a white people food.
02:57At the barbecue?
02:57Barbecue?
02:58Barbecue?
02:59Mashed potatoes are white people food.
03:01I am from Singapore
03:02and a lot of our foods
03:03are full of spices and herbs.
03:05But, I mean,
03:06a lot of the things that I learn
03:09are from TV.
03:10So we're pretty much gonna be making, like,
03:13American TV dinner, sort of.
03:16Can I ask,
03:17why did you want us to be roasted?
03:20Did you want me to leave sad?
03:22No, I want you and I
03:23to, first of all, bond.
03:24I love that.
03:26Okay.
03:26I think that's fun.
03:28And I think it's fun to be roasted.
03:29I like being roasted.
03:30As much as I love food,
03:32white people have done
03:33some really bad things to food.
03:36We really don't use much flavor in general.
03:39No.
03:39And so when I saw this challenge,
03:41I was like,
03:42it needs to be me and Katie
03:44and then all people of color
03:46who can just make fun of us.
03:47Yes.
03:47I want to point out,
03:53we've already pulled out
03:53boxed instant mashed potatoes.
03:54Yeah, I was looking at this.
03:56I just bought those yesterday.
03:58They're very delicious.
03:59They're better than homemade.
04:00They taste like the box.
04:02Maybe better than homemade
04:02by a white person.
04:04This is what Americans do, right?
04:07What do we think everybody's making?
04:10That's too much cheese.
04:11That's a lot.
04:12Too much cheese.
04:12Is that milk?
04:14Passerol ingredients.
04:15This is apple with celery?
04:17No, no, chives.
04:18We're seeing some kind of salad.
04:19I've been to some interesting house parties
04:22and things like that growing up.
04:23For some reason,
04:24I always find grapes, apples,
04:27and raisins in food
04:30that it's not supposed to go in.
04:32So I figure I'll put all three
04:33in a potato salad
04:34and see how it turns out.
04:36I'm going to go in there.
04:36I'm going to connect with the chefs.
04:37Okay.
04:38I'm going to kind of stand there
04:39as inspiration.
04:40Absolutely.
04:40Talk amongst yourselves
04:41while I'm gone.
04:42We will.
04:42I would like to be roasted.
04:44I would like you both to roast me.
04:46Hello, chefs.
04:48Hello.
04:48Hello.
04:49All right, Solomon.
04:50I hear you go by solo.
04:51Yes.
04:52That's very cool.
04:53Okay.
04:54What is this?
04:55I'm putting raisins in a bowl.
04:56This is sick.
04:57You could probably just stop there,
04:58throw this seasoning off
04:59and just kind of give us that.
05:01Maybe.
05:01Just with a spoon.
05:02Okay, you're using scallions.
05:03What's going on with that?
05:04Yeah, so the scallions,
05:06I'm going to give you
05:06an herb blend of scallions
05:08to add to this potato salad.
05:09This is your spin.
05:11Yeah, this is my twin.
05:11On the white people's food.
05:12This is my twist on it.
05:13And for that,
05:14I salute you.
05:14I appreciate it.
05:15Thank you so much.
05:16I'm really excited to eat your food.
05:17Emily, what's going on?
05:19I'm making like a whole lot of things.
05:21Okay, and what is this?
05:22So an American abomination.
05:24It's basically fried chicken
05:25on frozen waffles
05:27with like, I guess, sprinkles.
05:30This is perfect because it feels like
05:31you're taking an African-American dish
05:33and making it bad,
05:34which is how I would describe
05:35white culture in general.
05:36I try my best.
05:37Yeah, okay.
05:38I love that.
05:38Thank you so much.
05:39You're welcome.
05:40Chris, how you doing?
05:40Good, how are you?
05:41Good.
05:42I am on Caucasian time.
05:43I am ahead.
05:44I'm early.
05:44We're always early
05:45because we have absolutely
05:46no oppression.
05:47Yes.
05:47Nothing to do,
05:48nothing to think about.
05:48Walk with me.
05:49I can show you.
05:49We're just kind of floating
05:49through the space.
05:50All right, so this is
05:51what I got going.
05:52I got a tuna casserole.
05:54Tuna casserole?
05:56I'm kidding.
05:57Oh, okay.
05:57It's really milky?
06:00Well, you know,
06:01Caucasians love mayo,
06:02so I went heavy on the mayo.
06:03Heavy on the mayo.
06:04And it's Duke's, too.
06:05That's the good mayo.
06:06You've worked at a
06:07two Michelin star restaurant.
06:08That's correct, yes.
06:09Tell me about that.
06:10What was that like?
06:10It is like a mixture
06:11of like cooking
06:12mixed with the military.
06:14I mean, working there
06:15has really molded me as a chef
06:17and I don't like to cut corners.
06:18So you believe that
06:19perfection is attainable?
06:21Yes, it is.
06:21Okay, I love this.
06:23I love everything.
06:24I really appreciate
06:26what all of you are doing.
06:27I'm sorry that you've
06:28been asked to do it, okay?
06:29I'll see you later.
06:30Bye.
06:31All right.
06:32We got mayo.
06:33We got milk.
06:34Yeah, we do have mayo.
06:35We got white bread.
06:36We have cheese.
06:37We have gravy.
06:39We have square pieces
06:42of cheese wrapped in plastic.
06:43Love that.
06:44That's the kind of cheese
06:45I'm looking for.
06:46Solo, what you making over there?
06:47Yeah, I'm making
06:47some potato salad, man.
06:49If it's Caucasian,
06:49I hope you got some fruit
06:50over there, some raisins.
06:51Yeah, I got some apples.
06:52I got some grapes
06:53cut in half.
06:54Grapes cut the long way.
06:57Wait, are these being fried too?
06:58Because anything
06:59tastes good fried.
07:00So Emily is making
07:01a chicken and waffles play.
07:03Oh.
07:04Sprinkles.
07:05Right.
07:06Plastic square cheese.
07:08Oh, come on.
07:08Gravy.
07:10Wow.
07:10This was better
07:11than I would have thought.
07:12This is wonderful.
07:12Wow.
07:13Can we talk about the rubric?
07:14So what are we
07:14kind of gauging this off of?
07:15It should still taste good.
07:17I think white people
07:18iconically take other cuisines
07:21and do them their own way,
07:22but worse.
07:23Yes.
07:23So I think that's something
07:24I'm looking for in this challenge.
07:26That feels right.
07:27You have 10 minutes, chefs.
07:32Okay, so right now
07:33I got my tuna casserole
07:35cooling down.
07:35I want it to set a little bit
07:36because of all the fat.
07:38So these are all my garnishes.
07:40Everything you see here
07:40went into the tuna casserole.
07:42So I have parsley,
07:43artichoke hearts,
07:44and I have red onion.
07:45So I'm going to put
07:46a little bit of that on top
07:47just so they can kind of
07:48get it inside
07:49and on top as a garnish.
07:51Do people think
07:51there's a worst white people food?
07:53Licorice.
07:54Ooh, Tao, that's a good one.
07:56I love licorice.
07:57Katie, really?
07:58I really love it.
07:59I'd say poached egg.
08:01You don't like a poached egg?
08:02I don't like it.
08:03Actually, I understand that.
08:05Bird flu.
08:05Chef, you have five minutes left.
08:08I want to point out,
08:09Chris is making
08:10tuna noodle casserole.
08:12That looks like
08:13cottage cheese
08:14and a hot sauce.
08:15Yeah, it does.
08:16That looks good.
08:17I'm on it.
08:17That's perfect.
08:18Is that hot dogs
08:19and applesauce?
08:20Beautiful.
08:20100%.
08:21It's like a huge bowl
08:23of store-bite applesauce
08:24with whole hot dogs
08:25stuck in it.
08:26I feel like I might have
08:27accidentally done
08:28the easiest challenge
08:29for the chef.
08:30Yeah, but this is great.
08:31They're having a ball.
08:32They're having a good time.
08:33I am a little scared
08:34because Chris
08:35is adding
08:36some artichoke,
08:38some thinly sliced red onion,
08:40and an herb.
08:41And I was like,
08:42Chris, are you scared?
08:44But Chris told me
08:44that he has worked
08:45in French restaurants,
08:46his French train.
08:47Well, see,
08:48that's what I was going to say.
08:49Italy, Spain, France,
08:51these are known food countries
08:52that have really good food.
08:54My white people food
08:55is for white people
08:56who have digestive issues.
08:58I should have clarified.
09:00I'm talking saltine crackers.
09:03I'm talking the blander,
09:04the better,
09:05because it's the only thing
09:06you can eat
09:07to not shit your pants.
09:09Chefs, you have two minutes left.
09:14I think the way to go
09:15with white people food
09:15is fryer.
09:16Yes.
09:17Fryer.
09:17Absolutely, 100%.
09:18100,000%.
09:20I am getting word
09:21that Emily says
09:23that her chicken
09:24came out perfect.
09:25Whoa.
09:26It looks perfect.
09:27She wishes it had come out
09:28more dry for you, Katie.
09:30No.
09:30I don't wish that.
09:31None of us wishes that.
09:33Please, it's perfect.
09:34You're perfect.
09:35Chefs, you have one minute left.
09:37Yeah, that looks good.
09:38Oh my God, it's so smoky.
09:40Oh my God.
09:40I cannot.
09:42Are there marshmallows
09:43on top of this?
09:44Yes, they are.
09:45Yes, they are.
09:46What's in that bowl
09:47with the hot dogs?
09:48That's got to be
09:48the mashed potatoes.
09:49That's probably
09:49the mashed potatoes.
09:5030 seconds, Chefs.
09:51Oh my God.
09:52Oh my God.
09:54This is going to be so good.
09:55This is such a good challenge.
09:56This is such a good challenge.
09:57This is a great challenge.
09:58Look at this potato salad.
10:00That's a potato salad.
10:01That looks so bad.
10:02That's a potato salad
10:03with grapes and apples
10:04and celery.
10:05This is going to be
10:06the best of you.
10:07That's excellent.
10:08This challenge might actually
10:09redeem white people.
10:10Do you think all this food
10:11cooked by people of color
10:12will redeem white people?
10:14It does.
10:14All right, ready?
10:15We're going to count them in.
10:17Starting at 10,
10:199,
10:208,
10:217,
10:216,
10:235,
10:244,
10:253,
10:252,
10:261.
10:27All right, Chefs.
10:29Hands up.
10:30Knives down.
10:31Let's mosey on over to the table
10:33so we can have some tasty grub.
10:38Katie,
10:38are you ready to sample
10:39the food of our people?
10:40I am truly so excited.
10:42Let's go.
10:43Come on.
10:43Come on, everyone.
10:44All right.
10:45Sounds about white.
10:46Sounds about white.
10:49Gastronauts,
10:49your challenge was to create a dish
10:50honoring Katie's flavorless heritage.
10:52Let's see how you did.
10:53Chris,
10:54you're up first.
10:54So it is a Caucasian classic,
10:58which is a tuna casserole.
11:00Lots of mayonnaise,
11:01lots of cheese.
11:02It's garnished with some artichoke hearts
11:03and red onions
11:04because that also is in the mix,
11:05so you get it cooked and raw.
11:07And then you have some white bread crostinis on top
11:10just to add a little texture to it, too.
11:12That is so good.
11:14It's sensational.
11:15It's absolutely delicious.
11:16You are amazing.
11:17It's like crab dip
11:19meets a spinach and artichoke dip
11:21is what it tastes like.
11:22Yeah, that's what I was going for.
11:24It's unbelievable.
11:24It's unbelievably good.
11:26I like the tray, too,
11:27because it reminds me of, like,
11:29the prison movies I've seen.
11:31Yes.
11:32Also, this is my favorite type of food,
11:33which is, like, a dip,
11:35something with, like, a thing,
11:37and then you have another thing
11:38that goes into the thing,
11:39and then you eat that thing.
11:40That's the way to eat.
11:41Yeah, I love that analysis.
11:43I love the way you describe chips and dip.
11:46I think this is so interesting.
11:48It's unique,
11:48but it is reminiscent of a classic.
11:50I think the artichoke hearts
11:51texturally are perfect.
11:53The lemony-light flavor
11:54really brightens up the dish.
11:54I was going to say,
11:55it has acid.
11:56It has, like, everything you want
11:58in a good meal,
11:59and it just comes together
12:01so perfectly.
12:02All right, Chris,
12:03this was so, so good.
12:05Thank you so much.
12:06Emily, you're up next.
12:07What'd you make for us?
12:08I made the American abomination.
12:13Wow.
12:15Coming to America,
12:15I went to Target for the first time.
12:16I was like, oh, my God,
12:17it's, like, so many frozen things.
12:19So I used, like,
12:19frozen mashed potatoes,
12:21frozen waffles,
12:22but, and then also, like,
12:23it's American.
12:24It's like an ambrosia salad,
12:25but savory.
12:26Yeah, instant frozen mashed potatoes
12:27with square cheese.
12:29And do we eat these two dishes
12:30together or separately?
12:32I don't see why not.
12:33You see everything on TikTok,
12:34Instagram, like,
12:35at this point,
12:35everything's edible.
12:36This looks like a dream I had
12:38when I was high once.
12:39I was manifesting that.
12:41Hey, you know,
12:42you hate to say it out loud,
12:43but there's nothing
12:44quite like a hot dog.
12:47That chicken is incredible.
12:48Very moist.
12:49Yeah, very good.
12:49I know you were trying
12:50to make it bad,
12:50but you're too good of a chef,
12:52which is good.
12:53Listen, it's an abomination,
12:55but it's also very beautiful
12:57in its own way.
12:58And I think that describes America
13:00if you think about it.
13:01Yeah.
13:02Emily, thank you so much.
13:03We loved this wild dish.
13:05You're welcome.
13:06Solo, you're up next.
13:08What'd you make for us?
13:09So, yeah,
13:10I made some white shit.
13:13It's a potato salad,
13:14a pretty classic potato salad,
13:16but I put golden raisins,
13:18apples,
13:19and grapes in it.
13:20Coarse ground mustard,
13:21I went with an olive oil-based mayo.
13:25Lots of herbs,
13:26chives,
13:27green onion,
13:28parsley.
13:29For some reason,
13:29I have gone to a lot
13:31of white parties
13:33where one of the three,
13:35whether it be apples,
13:36grapes,
13:37or raisins,
13:37are placed in food products
13:38where they just aren't
13:39supposed to go.
13:40So I decided to put all three
13:42in one food product.
13:43This is definitely
13:44the funniest one.
13:45Yeah, this is very funny.
13:47I do want to say,
13:48egg on your face,
13:50and congratulations.
13:51There you go.
13:51Because it's delicious.
13:52There you go.
13:53The grainy mustard.
13:55Oh, whoa.
13:55That's incredible.
13:57It's good.
14:00Just don't tell me
14:01it's potato salad.
14:03Yeah, I don't really love
14:04sweetness so much
14:05in my potato salad,
14:06but this,
14:07this really slaps.
14:08Well, okay,
14:09this was a wild challenge.
14:11I'm so excited
14:11to see what else you do,
14:12so please head back
14:13to the kitchen
14:14and we'll see you next round.
14:16Dang.
14:17That was delicious.
14:18Ooh.
14:19Yeah.
14:19Ooh.
14:19So good.
14:21I think that challenge
14:22went swimmingly.
14:22White as can be.
14:24I thought all the dishes
14:25tasted really good.
14:26Keep it.
14:26I love them all.
14:27Were there any immediate
14:28frontrunners in anyone's opinion?
14:29Yes.
14:30Absolutely.
14:31Hard yes.
14:31Chris, hard yes.
14:32That tuna casserole
14:34was incredible.
14:35It was something
14:35I want the recipe
14:36so I can make it at home.
14:37Yeah, I could have finished
14:38the tuna casserole myself.
14:40Yeah.
14:41I'm kind of feeling
14:42the hot dog chicken
14:43mashed potatoes,
14:44to be honest.
14:45Wait, after we,
14:46Tao kept eating the hot dogs.
14:48We cut.
14:49After we cut.
14:50Okay, Raph,
14:50are you ready to present
14:51your challenge?
14:51Yes, I am.
14:53Chefs,
14:53your next challenge
14:54comes from Raph.
14:56I think we all can agree
14:57the best thing
14:58about a chocolate chip cookie
14:59is the goo.
15:01So I'm challenging you
15:02to make me
15:03the gooiest chocolate chip cookie
15:04you can
15:05in any way possible
15:06by using
15:07any means necessary.
15:09This
15:10is
15:10too
15:11goo
15:12duh.
15:14Gastronauts,
15:15you will be judged
15:15on taste,
15:16creativity,
15:16and goo factor.
15:18You have
15:1830 minutes
15:19starting
15:20now.
15:26I love
15:28a chocolate chip cookie.
15:30Me too.
15:30Yes.
15:30So good.
15:31Delicious.
15:32Literally the best cookie.
15:33But it's gotta pass,
15:35it's gotta pass
15:37the eye test.
15:38Be polite.
15:39What does that mean to you?
15:40Tell me,
15:40what the fuck
15:42are you talking about?
15:43When I break it
15:44and pull it apart,
15:45it's gotta be like
15:46in the commercial.
15:47You gotta be able
15:47to see it?
15:48It doesn't stretch,
15:49it's not a mozzarella stick.
15:50It's better.
15:51Yeah.
15:51So what I'm hearing
15:52is you're essentially
15:53looking for a cheese pull,
15:54but with a chocolate chip cookie.
15:56Yeah.
15:56You want a cheese pull.
15:57You wanted a mozzarella
15:59stick challenge.
16:01I don't know
16:02how much chocolate
16:03goes into a chocolate chip cookie.
16:05I think I'm just gonna
16:06try to wing it
16:07to be perfectly honest.
16:09We're just gonna
16:09see what happens.
16:10Raph is actually a maniac.
16:13People always think
16:14that I'm the weird one,
16:15I feel like,
16:16and it absolutely,
16:17Raphael is the weirdest
16:18part of Dropout.
16:20Hell, stop.
16:20Actually, it is 100%.
16:21It is 100%.
16:22Okay, I gave no one
16:24permission to roast me.
16:25It's not a roast!
16:26I don't know people
16:26permission to roast me.
16:27It's not a roast.
16:28We love you,
16:29but you are...
16:29You're crazy.
16:30Well, I think the rest
16:31of us kind of read
16:32as weird,
16:33and then we're exactly
16:34the way that we presented.
16:35I think you present
16:37as the most normal
16:39all-American guy,
16:41and you are deep down
16:43extremely bizarre.
16:45Raph is a big weirdo.
16:47Are you crying?
16:48Oh, my God!
16:51Solo, you got some
16:52chocolate chips, right?
16:53Yeah, I let you get
16:54the rest of the bag, player.
16:54Yeah, let me know
16:55when you're done.
16:56As a baker,
16:57I think I'm okay.
16:58You know, I learned to bake
16:59over the years having kids,
17:01but I'm not the best baker,
17:03but I make up for it
17:05with my creativity.
17:06So hopefully,
17:06that's where we're going
17:07with the game.
17:07Hopefully, my creativity
17:08will outweigh my
17:09horrible baking skills.
17:11I am hearing that Solo
17:12is nervous
17:13because he's not
17:15a great baker,
17:16and he is having
17:16to bake in this challenge.
17:17Oh, man.
17:18And that's actually
17:18kind of endearing,
17:19and I think I'm going
17:20to give him some,
17:21you know...
17:22We haven't tried
17:23his food yet.
17:23Hey, Tao,
17:24what are you going
17:24to give him?
17:25I don't know.
17:26A helping hand.
17:28Can I go down there?
17:29Can I go down there
17:29and help him bake?
17:30Let Tao go home.
17:32I can't.
17:32I'll be honest with you,
17:34it's just going
17:34to make things worse.
17:35I'm very good at baking.
17:36Can I go help him?
17:37No!
17:38You have to stay here.
17:39You're wrapped with me.
17:40That's what the show is.
17:41I want to bake cookies.
17:42I'm sorry, Katie.
17:43You'll just have to come
17:43to my house
17:44and make cookies
17:44this weekend.
17:45I would love to.
17:45I'm going to stay here
17:46because that's not weird.
17:48Shut up.
17:49Chris, you bake a lot?
17:51You know what?
17:51From time to time,
17:52you know,
17:52I got a daughter,
17:53so from here and there
17:54we'll bake,
17:54but you know,
17:55it's very minimal.
17:56It's like Cinnabons,
17:57cookies,
17:58stuff like that.
17:59I will say,
18:07Emily is really moving
18:09with confidence.
18:10She seems like she's made
18:11hundreds of thousands
18:11of cookies.
18:12And it looks like
18:13maybe there's multiple
18:14different types
18:15of chocolate chips in there.
18:16Wow.
18:17Why is there mozzarella cheese
18:18on Emily's station?
18:20What is that?
18:21Wait, does Emily think
18:22that it's always
18:23going to be the whitest food?
18:24She thinks it's always
18:25going to be the whitest food.
18:27Yeah.
18:28All right,
18:28I'm going to go check
18:29in with these chefs
18:30and see how everything's
18:31going, okay?
18:32Just talk amongst yourselves
18:33while I'm gone.
18:34We will.
18:36This is awkward.
18:37Hello, chefs.
18:38Hello.
18:39How's it going over here?
18:40It's going.
18:41Are you into
18:42chocolate chip cookies?
18:43I love them,
18:44but I never bothered
18:44to learn how to make them.
18:46What do you think
18:47makes a good
18:47chocolate chip cookie?
18:48You got to have
18:48two types of chocolate chips.
18:50The more chocolate chips,
18:51the better.
18:52So I have some semi-sweet
18:53and I got some
18:54dark chocolate in here.
18:55I do want to know
18:56what's your goo strategy?
18:57I'm going to underbake.
18:58I'm going to pull them
18:59halfway through.
18:59I'm going to smash them
19:00down a little bit
19:01and then I'll throw them
19:02back in and pull them
19:02before they're done
19:03and just cross my fingers.
19:05I cannot wait to eat it.
19:06Thank you so much, Solo.
19:08What is this?
19:09It's mozzarella.
19:10No, I know what it is.
19:12What are you doing with it?
19:13Oh, I'm putting gooey things
19:15into a gooey thing,
19:16which is the mozzarella cheese
19:18into a gooey little mochi.
19:19Here, here, here, here.
19:19I mean, that's goo for sure.
19:22Yeah, and then I'm going
19:23to stuff that into a cookie
19:26and then bake it.
19:27Hopefully, it all works out
19:28in time.
19:28Okay, and do you think
19:29it's going to affect
19:29the flavor of the cookie
19:30at all?
19:31I mean, what's wrong
19:31with a savory sweet dessert?
19:34I don't think anything.
19:35I'm just curious.
19:36I'm just curious.
19:36I like it.
19:37It's just more cheesy,
19:39more pool,
19:39and a little bit more milky.
19:41All right, Emily,
19:42thank you so much.
19:43Of course.
19:43Chris, what are you making?
19:45Obviously, we need to do
19:45a gooey, gooey cookie, right?
19:47Yeah.
19:47What I did was
19:48I took everything
19:48that you would normally use
19:50to bake a cookie,
19:51the flour, the eggs,
19:52the milk, the baking soda,
19:54and I broke that down
19:55into a mother sauce.
19:56So basically,
19:57you're getting a liquid form
19:58of an actual cookie,
20:00and what we're going to do
20:01is we're going to mix that
20:01into some arroz con leche.
20:03Wow!
20:03You know, I have a Mexican
20:04catering company restaurant,
20:06so now I'm going to show
20:07my Mexican side.
20:08So I'm going across all board.
20:10Chefs, I do want to introduce
20:11a bonus challenge.
20:13If in this time
20:15that you have free,
20:16you want to make a beverage
20:18for us to dip your cookies into,
20:20you will be getting bonus points.
20:22And if you're like,
20:23hey, this show has points,
20:24no, it doesn't.
20:25Okay.
20:26So just think about it,
20:27just consider it.
20:28I'm kind of mostly
20:29just asking nicely, okay?
20:30So, all right,
20:31I'm really excited to eat this.
20:32Just call me if you need anything.
20:34It smells like a dream
20:35come true over there.
20:37I can't wait.
20:37Yeah.
20:38Oh, man,
20:39I'm looking forward to that.
20:40All right, chefs,
20:40you have 10 minutes left.
20:43I'm really excited.
20:46Everything smells great.
20:47And I just told them
20:48about the additional
20:48drink challenge.
20:49What is it?
20:49Can you explain to us
20:50the drink challenge?
20:52100%.
20:52I forgot I did it.
20:55So we figured
20:56they have so much time
20:57that they're standing around
20:58while their dishes are baking.
20:59We might as well
21:00give them an opportunity
21:02to present us
21:03with something else.
21:04Yes.
21:04Five minutes, chefs.
21:13It looks like Emily's
21:13making strawberry
21:15ice cream milkshake situation.
21:19This is our drink.
21:20Love it.
21:21Love it.
21:21In love with it.
21:26Blow torch.
21:27Oh, I love marshmallows.
21:30Oh, I'm hoping for marshmallows.
21:31A little shmore,
21:32a little shmore in it.
21:33You have two minutes, chefs.
21:37I don't think I've ever
21:38baked anything in my life.
21:39Really?
21:40Are you kidding me?
21:40Except my brain.
21:44Oh, yeah.
21:45Puff, puff, ass.
21:46Wait, but also,
21:47I really haven't
21:47baked anything ever.
21:48Never?
21:49You've never wanted to?
21:50Salmon.
21:50Does baking salmon count now?
21:52No.
21:53Chefs, you have 30 seconds left.
21:55Oh, Emily's washing her hands?
21:56Honestly, has anyone ever
21:58washed their hands
21:58on this show before?
21:59You should be washing your hands.
22:00Chefs are supposed to be
22:01like doctors
22:02in terms of washing their hands.
22:03Is there a health inspector
22:04that comes here?
22:04Absolutely not.
22:10Okay, we have to count them in.
22:12Y'all ready?
22:13Yes.
22:13Okay.
22:14Ten, nine, eight,
22:17seven, six,
22:19five, four,
22:21three, two,
22:23one.
22:24Chefs,
22:25put your hands up
22:25and your goo down.
22:29They would have been super fire
22:30if I had like another
22:3110 minutes to bake these those.
22:32I ain't gonna lie.
22:33All right, Raph,
22:34are you ready to taste your challenge?
22:35Yeah.
22:36Okay, let's go.
22:37Oh, I'm so excited.
22:40Gastronauts,
22:40your challenge was to create
22:41the gooiest chocolate chip cookie
22:43humanly possible.
22:45Solo, let's start with you.
22:46What do you have for us?
22:47So this chocolate chip cookie
22:49is inspired by Levain.
22:51Yeah, I was just thinking
22:52about what I would want
22:52if I was a little ass kid
22:53and I wanted a big-ass
22:55chocolate chip cookie,
22:56this is exactly what you get.
22:57As a kid,
22:58whenever I had cookies,
22:59my mom was always
23:01grabbing the Nesquik.
23:02I was the strawberry kid
23:03in the house,
23:03so I was always doing that.
23:04I peeped the marshmallow fluff
23:06and just like bruleed it.
23:07There was nothing fancy
23:08about that at all.
23:09Whoa, it smells so good.
23:11And it, oh, oh,
23:11oh, that's hot.
23:13Oh, that's hot.
23:13Oh, that's gooey.
23:15Oh, it's gooey.
23:17Yeah, and I don't bake.
23:18I'm not the best baker.
23:20You can't tell.
23:21That's really good.
23:21This is incredible.
23:22This is incredible.
23:23I gotta get in here with this.
23:24You're a baker.
23:24You're a baker.
23:25Only on the weekends.
23:26It's so good.
23:26Doesn't it taste like
23:27your childhood?
23:29Like you've got a grass
23:30stain on your jeans?
23:31Don't it taste like
23:32resale?
23:32If we don't get a Nesquik
23:33sponsorship after this,
23:35I don't know what
23:35I'm gonna do.
23:37I think this tastes
23:38so similar to the
23:39Levain chocolate chip cookie.
23:40Did I nail it?
23:41You really did.
23:42I've never had Levain,
23:43but that's really good.
23:45This is so good.
23:46Raph, did this successfully
23:47fulfill your challenge?
23:48Yeah.
23:49Yeah, it's gooey enough.
23:51We'll see if anybody tops it.
23:52All right, Solo,
23:53thank you so much.
23:54That was wonderful.
23:54No problem.
23:55All right.
23:56Next up, Chris,
23:57what have you made for us?
23:58The dish is called
23:59Raph in the Multiverses.
24:01So basically what you have there
24:02is a broken down cookie.
24:04So it's everything
24:05that's in the cookie,
24:06you know, the flour,
24:06milk, butter, eggs,
24:08all that.
24:08And I turned it into
24:09a bechamel,
24:11and then you added
24:12a roast con leche.
24:13On top is going to be
24:14the oatmeal,
24:15mint chocolate chip oatmeal.
24:18So it's basically
24:18a mint chocolate chip oatmeal cookie,
24:20and it's just reversed.
24:21So I pour this on top of this?
24:23Yeah, so in this universe,
24:24you're going to dip it,
24:24but in your multiverse,
24:25you're going to pour it.
24:26It could be more gooey.
24:27The other way, the other way.
24:28Yeah, pour the cup.
24:30Yeah, yeah, pour that.
24:32Oh, yeah.
24:32We all got it.
24:33So put the plate down,
24:35put the plate down.
24:36No, you're still trying to do it.
24:37Wrap it.
24:38Put it up.
24:39Put it out of there.
24:40I'm so stressed now.
24:41I'm going to watch.
24:42This is Montessori learning.
24:44This is watch.
24:45Oh, my God.
24:46Okay, well, he didn't pour it
24:47in the middle,
24:47so now you can take a spoon
24:48and kind of mix it around.
24:49Use a spoon.
24:50Just like eating a cookie, basically.
24:51I just kind of just flipped it.
24:53Raph, I want to know,
24:54is this gooey to you?
24:55Yeah, it's definitely gooey.
24:57Say more about that, Raph.
24:59Well, the mint's the only thing
25:00that, like, for a chocolate chip cookie.
25:02Why don't you take a bite
25:03without the mint
25:03and tell me what you think?
25:06Yeah, that tastes just like
25:07a chocolate chip cookie.
25:08It's only the mint part.
25:12That rocks.
25:13I think it's really cool
25:14and really interesting, too.
25:15Rice pudding is not something
25:16that I tend to gravitate towards,
25:18but I think the concept is so fun.
25:20I think the way you decided
25:21to go about making
25:22a chocolate chip cookie gooey
25:24is so interesting.
25:25It makes me want to eat
25:26your other food
25:27because it's so creative.
25:28I love it.
25:29I love goo as a texture.
25:30Chris, thank you so much.
25:31This was delicious.
25:33Emily, you're up next.
25:34What'd you make for us?
25:35So I made a cookie,
25:37but inside is mochico flour.
25:40So it's glutinous rice flour.
25:42So when you pull it apart,
25:43especially when it's warm,
25:44it gives that goo, that pull.
25:46And then on the side
25:47is the strawberry milkshake.
25:49Raph, I gotta see this pull
25:51on this mozzarella stick cookie.
25:55Whoa.
25:56Whoa!
25:56Whoa!
25:56Whoa!
25:59Let's go!
26:00Whoa!
26:02Whoa!
26:02Whoa!
26:03It's really good.
26:05I have to know
26:06what the mozzarella cheese
26:07tastes like.
26:07I love a strawberry milkshake.
26:09Oh, wow, yeah.
26:10That's better than I thought
26:11it was gonna be.
26:12You thought it was gonna be bad?
26:13I didn't think it was gonna be bad,
26:15but I didn't think
26:16it was gonna taste so much
26:17like a chocolate chip cookie.
26:18I really love the way
26:20it kind of hits my mouth.
26:22Let's say that.
26:23The way it is,
26:24I feel like I'm eating
26:26like the Marshmallow Man
26:28from Ghostbusters.
26:30It tastes very unique.
26:31Like, it has all the ingredients
26:33of like a chocolate chip cookie,
26:34but it doesn't taste,
26:36it's different, right?
26:37Yeah, I agree with you.
26:38I don't think if I was craving
26:39a chocolate chip cookie,
26:40this is necessarily
26:41what I would go for.
26:42Right.
26:42But I think if you opened up
26:44a restaurant in LA
26:45only selling that,
26:46you would have a line
26:47out the door.
26:48It would be viral
26:49all over the internet.
26:51People would love it
26:52because it's so unique
26:52and specific
26:53and really interesting.
26:55It is like the love child
26:56of mochi
26:57and a chocolate chip cookie,
26:58and I think you knocked
26:59it out of the park.
26:59Yeah, thank you.
27:00Raph, you've had three
27:01different gooey dishes.
27:02How do you feel?
27:03I feel gooey.
27:05No, no, no.
27:06Do not use it.
27:07We're going to use it.
27:09Excellent work, gastronauts.
27:10We have one more challenge
27:11for you,
27:12so head back to the kitchen.
27:13Yay.
27:14Can't wait.
27:15I feel like Emily's cookie
27:19absolutely broke our brains.
27:21Yes, I think it did.
27:22I had a ratatouille moment
27:23where when, you know,
27:24when he remembers his past,
27:27and I had that for all
27:27the glutinous, gooey rice dishes
27:31that I would eat as a kid.
27:33Raph, do you feel happy
27:34after your challenge?
27:35I do.
27:35I feel happy.
27:36I like solos the most.
27:37I will say,
27:38it was the least gooey
27:39of the three, though.
27:40But it was,
27:42it tasted,
27:43I liked it.
27:44I love that.
27:44I love that.
27:45I'm just checking in.
27:46Tao, are you ready
27:47to present your challenge?
27:48I am.
27:49This challenge comes
27:50from Tao Yang.
27:51Thanks, Jordan.
27:52The only thing I love
27:53more than eating food
27:54are the rituals
27:54around eating food.
27:56I'm talking appetites
27:57for entrees,
27:58tasting the wine
27:59before they pour you a glass,
28:01lentils on New Year's,
28:02or chicken soup
28:03when you're sick.
28:04Today, I challenge you chefs
28:05to create me a dish
28:06that comes with its own
28:07all-new ritual.
28:08This is Tradition Now, Dente.
28:12Chefs, your challenge
28:13is to create
28:13a ritualistic dish
28:14that we will want to repeat
28:15every single year.
28:17You will be judged
28:17on taste, presentation,
28:19and pomp and circumstance.
28:20You have 30 minutes
28:21starting now!
28:30Tao!
28:31What?
28:32What?
28:32What are you expecting
28:33of the chefs today?
28:34If there's like a dance involved,
28:36if there's like a prop,
28:38I don't know,
28:38like an exercise
28:39for us to do before,
28:39I would love anything.
28:41Sky's the limit.
28:46In Philly,
28:47when you go to a cheesesteak spot,
28:49they're going to ask you
28:50with or without.
28:51Traditionally,
28:52you do salt, pepper, ketchup.
28:53That's what most
28:54of the locals do.
28:55If you don't know
28:56how to order your cheesesteak,
28:58like most tourists,
28:59they're going to order
28:59their cheesesteak
29:00with a cheese whiz.
29:03I'm going to see
29:04if the judges
29:06know anything about Philly
29:07and if they answer
29:09the questions wrong,
29:11that means they're
29:11a fucking tourist
29:12and they got to put
29:13the cheese whiz
29:13on their sandwich.
29:15Oh, yeah, baby.
29:17Oh, yeah.
29:17What's in this bowl?
29:19Chicken skin?
29:20Pork rinds?
29:21I feel like this is
29:22going to be one
29:22where they're really
29:23like down to the wire.
29:24Yeah.
29:25They're moving and grooving.
29:26I will say
29:27it does not seem
29:27like their setup
29:28of their ritual
29:29is part of their cook time.
29:31Right.
29:32But I think
29:33while you're cooking,
29:34you can come up
29:34with the ritual probably.
29:38I typically just
29:39dip everything in chili.
29:41Chili sauce
29:41or like the hot sauce,
29:43but Chinese style.
29:44For breakfast,
29:45I would take
29:47four Thai bread chilies
29:49and put it
29:50in my noodle soup.
29:52And that's what
29:53I like to do.
29:53I like my things
29:54really spicy,
29:55so I hope
29:55the judges
29:56enjoy heat.
29:57Honestly,
29:58I can't really tell
29:59what most of them
30:00are making,
30:00so I'm going to go
30:01to the kitchen
30:01and get some real answers
30:02and then I'll be back
30:03to deliver.
30:06All right.
30:07Ooh, big block of cheese
30:08and a bowl of onions.
30:10What are you making?
30:11So I'm making
30:11Philly cheesesteaks.
30:13Yum.
30:13Yeah, there is
30:14a simple ritual with this.
30:16You order your cheesesteak
30:17wit or without
30:17when you're in Philly.
30:18Of course.
30:19So, you know,
30:20we'll see who's the tourist
30:21and who's the local.
30:22Oh, no.
30:22You answer a question
30:23wrong about Philly,
30:24you have to add
30:25the cheese ways.
30:25Are you from Philly?
30:26I went to cooking school
30:27in Philly,
30:28so I spent about
30:29six years there
30:30before I made
30:30my jump to California.
30:31Okay, well,
30:32I'm really excited
30:32to try your Philly cheesesteak.
30:33Yeah, yeah.
30:34Thanks so much.
30:35Yeah, of course.
30:35Emily?
30:36Yes?
30:36What's going on?
30:37I'm making a false
30:38artelon,
30:40a little fake birdie bird,
30:41so that you can pluck it
30:43out of its nest
30:43and say really precious things
30:45and then eat them.
30:46What is the artelon made of?
30:47It is made out of
30:48false meat
30:48and then a bunch of vegetables.
30:50Oh, like fake meat?
30:50Yeah, fake meat.
30:51Is this going to look
30:52like a bird?
30:52I'm going to make it
30:53look like a bird.
30:54I know it doesn't look
30:55like much now,
30:55but, you know,
30:56I've worked some magic
30:57into this.
30:57How are you feeling
30:58about time?
30:59I'm feeling great about time.
31:00You seem really calm.
31:01I'm actually calmer
31:02than I was making a cookie.
31:03Okay.
31:04Yeah.
31:04Chris?
31:05What's going on?
31:06What's going on?
31:07Oh, I don't know what it is,
31:08but I like it.
31:08What is this?
31:09I'm going to pay homage
31:10right now to my grandma
31:11and keep it real traditional
31:12and this is something
31:13I grew up eating
31:14and it's awesome
31:16and I'm looking forward
31:17to showing you guys.
31:17There's a huge backstory
31:18behind it too,
31:19so we're going to have
31:19some fun talking about it.
31:20Where's your grandma from?
31:21She's from Japan.
31:22So is this a combination
31:22of tortilla chips
31:23and wonton strips?
31:24Yes.
31:24I love that
31:25because it really feels
31:26like you meet your grandmother.
31:28Exactly.
31:28I love that.
31:29That's so sweet.
31:31Okay, well,
31:32I'm really excited
31:32for everything we're going
31:33to try this.
31:33Oh, it looks really delicious.
31:35I know that I'm not helping
31:36by being here,
31:37so I'm going to get
31:38out of the kitchen.
31:39I'm walking past,
31:40so hot behind
31:41as I like to say.
31:45Are you,
31:46can they hear that?
31:47Let's everyone
31:47do your best ASMR sexiness.
31:52Sexy.
31:53Be sexy.
31:54That's not good.
31:55No.
31:57Boom shakalaka.
31:59Okay, that's good.
32:00Yeah, that's pretty good.
32:00That's pretty good.
32:01Pam?
32:02Hi there, everyone.
32:06Okay.
32:07Everything looks
32:08really good over there.
32:09Yeah.
32:09Did you hear us
32:10being sexy?
32:11What did you hear us?
32:11Could you hear us?
32:12We talked into this
32:13and we were doing
32:14sexy ASMR.
32:15What were you doing?
32:15Can you show me now?
32:16Go ahead.
32:18Boom shakalaka.
32:19How is that ASMR?
32:21It wasn't.
32:23Okay, all right.
32:23I was just curious.
32:24We called it that,
32:25but I guess you're right.
32:26I guess it wasn't.
32:27So, Emily and Solo
32:28are making their own
32:29new rituals.
32:31Chris, on the other hand,
32:32is taking a pre-existing ritual
32:34and adding new elements to it.
32:37Okay.
32:37Okay.
32:38Solo's making a Philly cheesesteak.
32:39Oh, yes.
32:42Emily is doing
32:43a vegetarian version
32:45of Ordolan.
32:46Which is like
32:46a tiny little bird.
32:47Oh, okay.
32:48Wow.
32:49And Chris
32:50wouldn't tell me
32:50what he was making.
32:51He said he's doing
32:52something in honor
32:53of his grandmother
32:54who is from Japan.
32:55Whoa.
32:56Whoa.
32:56Whoa.
32:57Chef, you have 10 minutes left.
33:00You know,
33:01during Lunar New Year,
33:02I would say
33:02we would have Yisheng
33:03and then we'll go around
33:04the table kind of
33:05wishing best wishes.
33:06But the lines
33:07I'm going to have
33:07the judges say basically
33:08is to just incorporate
33:09more spices into their
33:10flavor into their life
33:12because, you know,
33:13people do be basic.
33:17An important question
33:19that relates
33:19to Solomon's dish.
33:21Do you like your cheesesteaks
33:22with or without?
33:24With or without cheese?
33:25Yeah.
33:25Oh, with cheese.
33:26Oh, my God.
33:28Is Emily making
33:29a fake bird?
33:31Yeah, I told you
33:32she's doing
33:33vegetarian order lawn.
33:34Right.
33:34Oh, my God.
33:35I love it.
33:36All right, y'all,
33:37so you have one minute left.
33:38Oh, my gosh.
33:41Yummy in my tummy
33:43and I love to eat.
33:44Yummy in my tummy
33:46and I love to eat.
33:48Yummy in my tummy
33:49and I love to eat.
33:51Yummy in my tummy
33:52and I love to eat.
33:54Yummy in my tummy
33:55and I love to eat.
33:56Is this our ritual?
34:01Ritual?
34:01Ritual!
34:03Yeah!
34:04Chefs, you have 30 seconds left.
34:13All right, chefs,
34:14you have 10 seconds left
34:16and I'm going to count you in.
34:1810,
34:199,
34:208,
34:217,
34:226,
34:235,
34:244,
34:253,
34:262,
34:271.
34:28Chefs, put those hands up in the air
34:30because that's part of the ritual
34:32of a cooking show.
34:33Tao,
34:36are you ready to complete the ritual
34:38of walking to the dining pod?
34:41Yes, I am.
34:42Let's go do your challenge.
34:46Gastronauts,
34:46your challenge was to create a dish
34:48with a new ritual for Tao.
34:50Let's see what you've done.
34:51Emily,
34:52you're up first.
34:53In front of you,
34:54I present the false ortolan
34:56and you can pluck these little birdies
34:58from their nests.
34:59So I took this from a typical dish
35:01I would have on Lunar New Year's
35:03and it's called noh hyang.
35:04So it's like a five-spice meat spring roll,
35:07but I did a vegetarian version of it.
35:09There's chestnuts, tasel nuts,
35:10so like mimic the crunch
35:11of eating a little bird.
35:13The sauce is the Vietnamese sauce,
35:15but I put some peanut butter in it
35:16to like cut the heat.
35:17It's called nok cham
35:19plus peanut butter.
35:20Cover your faces
35:21or put the veal over your head.
35:23Whoa.
35:23I love this.
35:24Yay!
35:26Now we've got to dim the light
35:27to set the mood.
35:29Whoa.
35:32So now you have to feel your way
35:35to the nest
35:35and pluck the birds from their nests.
35:41Yeah, everybody grab one.
35:43Starting from Tao,
35:45I welcome the heat.
35:46Say that.
35:46I welcome the heat.
35:47Fortune favors the bold.
35:49Fortune favors the bold.
35:52No bird, no bones,
35:53only bliss.
35:54Bliss, no birds,
35:56no bone,
35:57only bliss.
35:58Say unbothered,
35:59moisturized,
36:00and happy.
36:02Unbothered,
36:02moisturized,
36:03and happy?
36:04I know.
36:04It's a meme line.
36:05I'm a meme girl.
36:06Okay, next.
36:07Now dip the false artelon
36:09into a spicy dip
36:10and then you eat it.
36:11Because every day,
36:13if I have the chance,
36:14I would cut up
36:15like four Thai bird jillies
36:16into my noodles
36:17and eat it
36:18like a psychopath.
36:19That's my own personal ritual
36:20that I like to extend
36:21to you guys.
36:22That's not that spicy.
36:24Oh my God,
36:24it's delicious.
36:25I could eat nothing
36:26but this for the rest
36:26of my life
36:27and be perfectly happy.
36:28It's absolutely delicious.
36:29Amazing.
36:30I find eating like this
36:31very meditative.
36:33Tao,
36:34did this accomplish
36:34your challenge?
36:35Absolutely it did.
36:36This is incredible.
36:37And it tastes incredible.
36:39This is another one
36:39of your dishes.
36:40If you sold that
36:41at a restaurant,
36:41I would wait
36:43an hour for that.
36:44All right,
36:45so like fake baby birds
36:46and a mochi cookie.
36:47Tao,
36:48you can take your napkin off.
36:49Oh, really?
36:50Yes, Tao.
36:51I really felt
36:53all the stresses
36:54of modern life
36:55fade away
36:55the moment I put that on.
36:57Emily,
36:58this was awesome.
36:59Thank you so much.
37:00Yay.
37:01Solo,
37:02you're up next.
37:03So today,
37:03I made a Philly cheesesteak.
37:06Salt pepper ketchup
37:07is the standard.
37:08It gets fried onions.
37:09All cheesesteaks
37:09are made with ribeye.
37:11Any places
37:11that don't use ribeye,
37:12you probably shouldn't,
37:13you shouldn't go.
37:14Traditionally in Philly,
37:16when you get in line,
37:17they ask you what or what out.
37:18Locals do salt pepper ketchup.
37:20So my ritual,
37:22I have a couple questions
37:22to ask you guys
37:23about Philly.
37:25If you answer them right,
37:26then you get to have
37:26your cheesesteak traditional.
37:28If you answer them wrong,
37:29then you have to add
37:30the whiz on there
37:31and you are losing.
37:31Oh, I love that.
37:32Okay.
37:33All right.
37:34This is an interesting episode
37:34because you found
37:35maybe the only four
37:36dropout personalities
37:37who are not from Philadelphia.
37:38All right.
37:39There we go.
37:40Almost the rest of the cast is.
37:41So let's,
37:42let's do it.
37:43Let's see if we can
37:43make them proud.
37:44First question.
37:45Are there more
37:46Irish bars or Starbucks
37:48in Philly?
37:48This feels like
37:49a trick question.
37:50Yeah.
37:51I'm going to say
37:51Irish bars.
37:54Yeah,
37:54there are definitely
37:55more Irish bars.
37:56Nice.
37:57Irish bars.
37:57Okay.
37:58Okay.
37:59Okay.
37:59So I answered it right.
38:00So it seems like
38:01I get a bite of it
38:02without.
38:02Yeah,
38:02you can go without.
38:03Next time you go to Philly,
38:04they ask you what or what out.
38:05Just say what out
38:06and I'm sure you'll be happy.
38:07Okay.
38:08What very important
38:09American document
38:10was signed
38:11in Philadelphia?
38:13Declaration of Independence.
38:14There you go.
38:15There you go.
38:15Yeah.
38:15Good lord.
38:17You can go without.
38:18You answered it right.
38:18You can go without.
38:19Next question.
38:21What year
38:22was the
38:23oldest bar
38:24established
38:25in Philadelphia?
38:27It's like the hardest
38:27question by far.
38:29You got it.
38:311776.
38:321860.
38:33It's called
38:33McGillan's.
38:34And it actually survived
38:35Prohibition,
38:37the Civil War,
38:38and the meeting
38:39that they had
38:40prior to signing
38:41the Declaration of Independence
38:42happened upstairs
38:43in the bar.
38:44So what landmark
38:46still stands
38:47in
38:48old Philadelphia?
38:50I got this one.
38:50I know this one too.
38:52The old dame herself,
38:54the Liberty Bell.
38:55Damn, yeah, yeah.
38:56You answered it right.
38:57Yeah, for sure.
38:58Congratulations.
38:58You are not a tourist.
39:00Heyo,
39:00do you feel like
39:01this accomplished
39:01your challenge?
39:02Yeah, I mean,
39:03part of it is
39:04that I love
39:05to watch Jeopardy
39:07and then eat
39:08or eat while
39:09watching Jeopardy.
39:10So I love
39:11being asked questions
39:12before eating something.
39:13Sola, thank you so much.
39:15It was really, really good.
39:15I really appreciate it.
39:17Chris, it's your turn.
39:19What you have here
39:19are my family's nachos.
39:23It's a mix of
39:24tortilla chips
39:24and wontons.
39:25It's miso
39:26ground short rib
39:27and you have
39:28just cheese,
39:30green onions,
39:31sesame,
39:32garlic,
39:33ginger
39:34and wasabi on top.
39:35My grandma's from Japan
39:36so my dad's half Japanese.
39:38My grandfather's in the Navy
39:39and so her English was broken.
39:41So whenever you're
39:42at my grandma's house
39:43and you make nachos,
39:44okay,
39:44you walk past her
39:45in the kitchen
39:45and you're going to
39:46repeat after me.
39:47You say,
39:47Obacha.
39:48Obacha.
39:48These are mine.
39:49These are mine.
39:51Nachos.
39:52Nachos.
39:52Arigatamas.
39:53Arigatamas.
39:54And then that's when
39:54she chases you.
39:55So,
39:55and it's just,
39:57you know,
39:57traditional nachos,
39:58nothing fancy,
39:59but this round
40:00I wanted to show you guys
40:01that I can make comfort food
40:02without having to,
40:03you know,
40:04go the extra mile
40:04or think outside the box.
40:05I just wanted to be
40:06strictly comfort food
40:07and good.
40:07I love the chips,
40:08the two different kinds
40:09of chips.
40:10I think that's so delicious.
40:11I love all the herbs
40:12and the scallions.
40:13This is so good.
40:14And the wontons
40:15don't get,
40:16because sometimes nachos
40:17can get soggy,
40:18you know what I mean?
40:19And this does not.
40:19It stays crispy.
40:21It's so good.
40:21I got a big chunk
40:22of wasabi,
40:24but in a good way.
40:25Yeah.
40:25I love it.
40:26Oh my God.
40:27Do you feel like
40:27this accomplishes
40:28your challenge?
40:29You know,
40:29it makes me think
40:30of the ritual
40:31of going to like
40:32a trivia,
40:33bar trivia,
40:34or like going to a bar
40:35to watch like Survivor.
40:37So it does accomplish that.
40:38It hits that nostalgia
40:39of,
40:40oh yeah,
40:40I'm eating nachos
40:41with my friends.
40:42Chris,
40:42thank you so much
40:43for sharing
40:43a family tradition
40:44with our dropout family.
40:46All right,
40:46big round of applause
40:47for our chefs.
40:48This is really,
40:49really good.
40:49Really good.
40:50Oh,
40:51incredible.
40:52Gastronauts,
40:52you made it,
40:53but only one of you
40:54created a culinary crater
40:55on this set today
40:56and we'll take home
40:57an actual,
40:58literal,
40:58real life piece
40:59of the moon.
41:00Woo!
41:01Our judges will conspire together
41:02to determine a winner
41:03and then when they're ready,
41:04Tao,
41:05come whisper it in my ear.
41:10Okay,
41:10great.
41:11Thank you, Tao.
41:11All right,
41:12can I get a drum roll,
41:12please?
41:14The winner
41:15of this episode
41:16of Gastronauts
41:17is...
41:24Chris!
41:25Chris!
41:25Come on!
41:26Come get the movie!
41:27How do you feel?
41:29Yes, yes,
41:29your turn.
41:30Show everyone
41:30what you got.
41:31What do you think?
41:32I feel like
41:33I just went to the moon.
41:34Perfect!
41:35So do we,
41:35thanks to all
41:36of your delicious food.
41:37And speaking of
41:37going somewhere,
41:38judges!
41:39Yes?
41:40You're not going anywhere
41:41without being judged first.
41:43That's right.
41:44The chefs will conspire
41:45to decide on
41:46their favorite challenge
41:47to cook.
41:48And that person
41:49will win an actual,
41:50literal,
41:51real-life piece
41:51of the sun.
41:53Wow.
41:55I've always wanted that.
41:58Okay,
41:58great.
41:59Chefs,
42:00can I get a drum roll,
42:00please?
42:02Our winner is...
42:05Tao!
42:06Tao, come on!
42:08There you go, bud!
42:10Congratulations!
42:10All right,
42:13well,
42:13congratulations to our winner
42:14and a meteor shower
42:16of thanks
42:17to our judges
42:17and our other contestants.
42:19Remember,
42:20home gastronauts,
42:20whether you're air-frying
42:21in anti-gravity
42:22or assembling avocado toast,
42:24boldly cook
42:25what no one's cooked before.
42:26Good night!
42:27Woo!
42:27Woo!
42:27Woo!
42:28Woo!
42:28Woo!
42:28Woo!
42:28Woo!
42:28Woo!
42:28Woo!
42:28Woo!
42:29Woo!
42:29Woo!
42:29Woo!
42:29Woo!
42:29Woo!
42:30Woo!
42:30Woo!
42:30Woo!
42:31Woo!
42:31Woo!
42:31Woo!
42:32Woo!
42:32Woo!
42:32Woo!
42:33Woo!
42:33Woo!
42:34Woo!
42:34Woo!
42:35Woo!
42:35Woo!
42:36Woo!
42:36Woo!
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