Watch What Crappens - #2848 Top Chef S22E10 Part One: Season’s Eatings

Episode Date: May 19, 2025

This is part one of a two-part recap! This week on Top Chef, guest Punkie John stops by to judge a depanneur challenge. Afterwards, the chefs must whip up a sustainable, seasonal meal. There will be scrap lamb. To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Wondry Plus subscribers can listen to watcha crappin's ad free right now. Join Wondry Plus in the Wondry app or on Apple Podcasts. Every big moment starts with a big dream. But what happens when that big dream turns out to be a big flop? From Wondry and Atwill Media, I'm Misha Brown, and this is the Big Flop. Every week, comedians join me to chronicle the biggest flubs, fails, and blunders of all time, like Quibi. It's kind of like when you give yourself your own nickname and you try to, like, get other people to do it.

And the 2019 movie adaptation of Cats. Like, if I'm watching the dancing and I'm noticing the feet aren't touching the ground, there's something wrong with the movie. Find out what happens when massive hype turns watching the dancing and I'm noticing the feet aren't touching the ground, there's something wrong with the movie. Find out what happens when massive hype turns into major fiasco. Enjoy The Big Flop on the Wondery app or wherever you get your podcasts. You can listen to The Big Flop early and ad-free on Wondery Plus. Get started with your free trial at Wondery.com slash plus. Hello and welcome to Watch What Crappens, a podcast about all that crap on Bravo we love to talk about.

I'm Ben Mandelkirch and joining me as usual is the one and only Ronnie Karam. What's up Ronnie? Hello. How's it going today for you? Good. What's going on over there? Not much, just happy to talk some Top Chef. We had a wonderful time in Vegas this past weekend, which means we only have two shows left

on our mounting hysteria tour. We have Seattle and Los Angeles in June. So go to watch our crap and stop com to get tickets to those shows. We'd love to see you there. Also, patreon.com slash watch for crappens get access to all sorts of bonus episodes. For instance, we in the past, we've done recaps of traders and the white Lotus. We've got love Island coming up this summer. And currently we actually have a small little, uh, three part series of us driving across Texas, which is what we did last week. And we made that into a bonus, a three-part bonus episode that also has a video component with Crappin's on Demand. So go check that out. We had a lot of fun doing that. But for today, we have Top Chef. We're down to just six chefs.

Six chefs remain. And we're gonna have, it's our final episode in Toronto. What'd you think about the episode, Ronnie? Good wine. Good, yeah, it was fun. It would have been nice if they had gone around Canada more. I'm assuming that the show had some budget cuts or whatever, because in the past,

like if they would have an episode in Texas or California, they go on these little road trips and I sort of thought they would get out of Toronto and maybe go to Montreal or some other places, but they just really stuck to stayed in Toronto the whole time. I'm sorry. Is Alberta not exciting enough for you? to Montreal or some other places, but they just really suck to stay in Toronto the whole time. So. I'm sorry, is Alberta not exciting enough for you? I am excited for the finale in Calgary, but I just would have liked.

They visited the freeway underpass of that place. So. I just wanted a little visit to Montreal. Is that so much to ask? Just go to Montreal, it's right there. It's a quick plane right away. But we did get a super attitude Montreal French chef. I'm assuming she was Montreal because she was French. Is that bad? This lady was so funny on this episode. She's like, no, no, there need to be more. Yeah, it's missing something. It's there. It's food, but not good food.

They've really been on a great run with the guest judges. You know, you have this lady, you had Janet Zuccherini, you had Aaron Grinch, Grinch, Grinch span. Many people I would like to see more of. Yeah. All right. Well, let's get going. So they've just kicked Cesar away

from making his porcupine, pineapple, bowling ball, flavored, you know, cracker, whatever he made last time, make some crazy shit. So he left and Vinny and Lana come back. And so Bailey's like, did they bring up a quick fire challenge? Did they say anything about needing more lasagna from me? Because I'm going to find a way to make it again.

Yeah. And Vinny said because he was in the bottom again. And he's like, I don't like being on the bottom. He's like, you know, the last few challenges, I'm trying to forge a new path and create my own identity. But this time I dodged a bullet or a laser and figuring it out. Sully, but surely one of the gifts of this season has been watching this show drain the soul and confidence out of Vinny because in the beginning he started off so cocky. He was like, we're going to carve out apples. Everyone listen to me. We're going to carve out apples and serve things in apples. Trust me.

I know how to do it from Nomad. And now he's just like, I can't even make a bread laser anymore. Vinny is a shell of a human being at this point. Love to see it. So they're just sitting around talking. Vinny looks crushed. Lana looks shell shocked. Bailey looks like she can't wait to make some kind of a pasta.

And Tristan's like, you know, I just, I can't make food without a narrative. Okay, Tristan, you know what? I like Tristan, but he's getting a little inside the actor studio for me. You know when you watch that show and the actors are just like unbearable because they think that they're so deep. Like everything is like, when I played pretty woman,

let me tell you how different. It's like, shut up, you played a hooker in an 80s movie or 90s movie, okay? It's not that deep, but they get so deep about it. Tristan's kind of doing that. He's like waxing poetic, a little too poetic for me. He's like, I just can't make food that doesn't have a narrative.

Yes, you can. You can make food without a fucking narrative, bro. Just cook me some decent food. I don't want to eat your narrative. Well, Massimo is like, well, I don't cook with a narrative. I cook with what's the most beautiful product in front of me and how would I eat it? And how could I spend 45 minutes doing this, making this beautiful food and not taking care of my children?

But I like that. That's more of a that's an answer that I like. Massimo's like, it's fucking food. You take what's good and you make it. And Tristan's like, but we all do that. But there's more to it than that, you know? And then Tristan says that Mossimo is his biggest motivator and he goes, and this is going to come out real bad, but in a way he represents everything

I'm cooking against. Yeah, that does sound really fucking rude. I mean, I'm okay with that. Well, yeah, I'm like, I'm okay with that just because like, I too would cook against Massimo and everything he represents. Why? The hair, the voice. He's just, he's a very annoying person.

I'm going to cook against annoying things. I don't know. What has he done? Why does everybody hate him so much? He's loud. He's loud. He broke a cutting board with a knife. Okay.

He's like nonstop. I would, I would be like, I don't know what Massimo even stands for, but I'm cooking against it at this point. I've had to do it for six weeks. No, Massimo, Massimo. Yeah. I mean, I don't know. I like Massimo.

Okay. I think he does good stuff. And at least he's bringing some entertainment on this show. And it's not, I don't feel like he's like some hacky, terrible chef. He's pulled off some pretty good stuff. So I think it's kind of rude to be like, I'm cooking to be everything that he's not. Damn.

Yeah. Well, he does explain that it's just like Massimo has been very much interested in space about like French cuisine and Italian cuisine is I guess he's what Massimo probably represents to him is like the old way of cooking of like that French and Italian cuisine are like the supreme cuisines and that like everything sort of revolves around that. And this is the way you do things because of the way it's always been done. And for instance, like I'm changing it up. He's, he's going against tradition and loud voices.

Okay. So he's still trying to push this narrative thing. He's like, um, I believe you do have a narrative Massimo and that's what made you successful today. You know, it's gotta come from somewhere. And Massimo's like, mm hmm. Okay. And Lana goes, right? Like there's a reason like why I'm doing what I'm doing. You know, I mean, I made a tasteless cornbread crumble because my mom likes tasteless cornbread crumbles. So narrative. Yeah. That's the narrative right there. So they pile into the quick fire kitchen and there where the pantry normally is, there's a sign that says the pioneer and it looks like basically a bodega, like a French Canadian bodega.

And you know, Vinny is like, it looks like a bodega, but like I've never seen that before, but it's definitely missing the local bodega cat. So Kristen's like, everyone, when you all walked in, I was like, where's the rest? Well, chefs, you won't be the top five for very long because guess what? We have a new winner for Last Chance Kitchen brought to you by Glad Bags.

Glad Bags, the place where Last Chance Kitchen meals go to when they have to go to the dump. Glad Bags. All right, everyone, welcome the winner of Last Chance Kitchen. Any guesses? Any guesses, anyone? Gale's like, um, does anybody have any guesses

on who's gonna be coming back? Hopefully it's the stylist for Gale. I know who Gale wants to come back. A two-for-one bogey at Dress Barn. You know it'd be great to see walking through that door a comb so Gale can run walking through that door, a comb. So Gail can run it through her hair just once. So, uh, Tom's like, well, you know, last chance kitchen,

there was a lot of really great food, a couple of winning streaks. We did a crazy three part finale. God, it was so crazy. Real crazy. By the way, did we talk about this last week that apparently part one was that the chefs had to like overseas other chefs cooking their food? Did we talk about that? No part finale. You told me you watched it, but I didn't know. But that I didn't know that was the first challenge was the first challenge was

that like Katiana and Cesar had to like talk to other chefs, had to guide them through cooking something for them, which I think is bullshit. Like this is for getting back into the show and you're gonna have it like, one of the challenges comes down to how well you can describe to another chef how to cook something. No, I say no. But in the end, Cesar walks in and everyone cheers.

Like, oh my God, Cesar, Cesar's back. Yeah, and Gail's like, you literally missed nothing because you were just here last week. So I was like, absolutely nothing. Padma was pretty fucking rude, but I'm sure you didn't miss that. And so I was like, yeah, it was fun. I made some really crazy stuff.

I made French toast, but instead of soaking it in eggs, I soaked it in Draino, but I masked that with sugar and a little essence from a sap tree So that was good. They're like welcome back. You did it says are Well, that was the last last chance kitchen So whoever gets a limited from this point forward will be going home and they will be exiting the competition from with a BMW X3 BMW the chosen vehicle for leaving a competition. Thank you.

So one of you will be taking home the grand prize of a quarter million dollars, and the rest of you will be just thinking about all the mistakes you made in this once in a lifetime opportunity. But thank God for Saratoga Springs water, our official water of Top Chef. Because guess what?

Saratoga Springs is going to pour out all over the roads until the roads are really full of Saratoga Springs. And then we have boats provided by Virgin Cruise Lines, which will take you on this new Saratoga Springs water, water river to Alberta, Calgary, Alberta. Anyone ever been? Anyone ever been via Saratoga Springs, motherfuckers? Saratoga Springs water, the preferred water

for making rivers for your Virgin Cruises to go over to another province in Canada. So Massimo is like, oh, Galgary, I fell in love with it. Chris is like, well, before we head west, let's just take a small little detour, a little bit more to our east, specifically directly to our east, the Step on New York next to us.

So. So. Bum, ba-da-ba-da-bum, shing, quick fire challenge. Please welcome your guest judge, comedian, and a food show junkie, Punky Johnson. She's a junkie, it's Punky, Punky Johnson, junky, punky Johnson. So can we work on those cue cards a little bit? Punky deserves better, bam.

Punky's like, I am so excited to be here now that I'm not on the Saturday Night Live anymore. I thought I'd never get another gig, but I am here somehow as a guest judge on Top Chef. Is that where she's from, SNL? She was on SNL for a few seasons. Well, let me tell you who I love, Punky Johnson. And I don't know her from anything but Top Chef.

But I fucking loved her after this. I'm gonna look her up. I loved her. It was funny that they didn't even mention SNL. I'm like, it's part of NBCU. Is there like an acrimonious split or something where she just did not want that mentioned as part of her bio? They like went out of their way

to like not mention SNL it felt like. I don't know, but I love her. or something where she just did not want that mentioned as part of her bio. They like went out of their way to like not mention SNL it felt like. I don't know, but I love her. And they brought her because Kristen's like, oh, I went through your Instagram. Well, that's nice, Kristen. Could you act like you know who this person is? She's like, well, I was just in my trailer

deciding which leather halter to wear. And I went through your Instagram. That was pretty interesting. And you cook on there. You're no stranger to cooking. I I went through your Instagram, that was pretty interesting, and you cook on there. You're no stranger to cooking. I saw it on your Instagram. And Punky's like, yeah, you know, I do it in dressing rooms and basically all I have access to

is whatever I can plug in, you know, an air fryer. So I use plastic forks, plastic spoons, no chopping board. And that's how I cook on set. But that's also how Gail does her hair. So Kristen's like, Punky, I just have to say, I know you live in New York, and you did have a rough childhood as an orphan, but thankfully you were adopted by that millionaire.

She's like, that's a different Punky. Oh, my apologies then. Well, I guess you know a thing or two about a bodega then, since you were not adopted by a millionaire. Yeah, no wonder you were limited to an air fryer. Punky's like, I love to cook. Cooking is so therapeutic. I wish cooking was therapeutic to me.

I'm more into like eating. I mean, I like to cook, but it's not therapeutic. Eating is therapeutic. Cooking is like the road to therapy. I just cook so I can eat. Cooking is like the road to therapy. I just cook so I can eat. Cooking is like making the appointment and then eating is like the actual therapy session. Yeah, therapy is definitely the food.

So, blablabla, blablabla. Easter here in Montreal, they have their own version of a bodega and it's called this. And it goes like, yeah, it's called the Depanula or Deps. We call them Deps. Okay.

Deps. Yeah, they're called Deps and they are the equivalent of a convenience store found all over Montreal. And Kristin is like, yep. So for your first for your quickfire challenge, we've turned our Top Chef pantry into our very own Depépeneur. So, uh, and since it's Montreal, most of the items are labeled only in French. Oh, so Gail, that means you have to use your French to find the toothpaste, as if that will ever happen.

And Bailey, no one knows French. They're all like, this is hard. Bailey's like, how do you say pasta in France? Do they have any of that? And sister is like, yeah, I don't speak French. So no one knows it except Massimo, of course. He's like, mercy, French. I love it. That's like my cooking.

Okay. You'll have to make a dish with the things that you can only find in the Top Chef Dep. But that's not all. In honor of our guest judge, you're going to have to access what, only have access to what Punky has access to. Oh really?

So you don't have access to what my dear friend, Lena Waithe has access to, which is an Emmy, which is basically my Emmy, because we're friends. Hey everybody, Lena Waithe does cooking in her dressing room too, with her Emmy. You know what I have access to?

Richard Mulligan, he's dead and up here in heaven with me. Let me tell you who doesn't cook in her dressing room, Judy Garland. That's because she has access to a full range of five-star dead restaurants in heaven. Every time Judy's hungry, she just clicks her heels three times and says, home, home, home. That's a good new line, loser. We get it.

You're Judy Garland. You're in The Wizard of Oz. What else have you been in? God. Are you really going to be like trumpeting that for the rest of eternity? Yeah, Gal gets it. She just clicks her heels three times and says, I wish I were at Domino's. I wish I were at Domino's. I wish I were at Domino's. Yeah, God, it's so fun when she finally does get to Domino's because she just looks at

points at every pizza in the store and goes, I had the craziest dream and I ate you and I ate you and I ate you. Kills the first person that Domino's has ever seen eat a tornado. So they all have to do this without knowing French and Kristen's like, and the only equipment that you're going to have access to and the only equipment that you're gonna have access to is the electrical equipment that you can find in the pantry. Well, unfortunately one of them's not a curling iron. Am I right, Gale? Gale laughs

Have you ever seen Gale try to make an omelet with a curling iron? Doesn't always work out well. So they have 30 minutes and it is time to go. The winner gets $10,000. Remember, the dish will be taken into consideration along with the elimination dishes. Really, really fucked over. Our last person who got kicked off says sorry. So Lana, you're lucky you're still here. Let's see what you can do today. Let's see. Let's see. So just as

a reminder, your ability to cook with random convenience store foods with nothing but plastic knives will determine your future on this Career Defining Show of yours. And Funky's like, your time starts now. Wow, that was a flashback to earlier in this episode when I was horribly killed when I tried to plug in an air fryer. Your time is over. I'm sorry, I'll get over that. I just need to relax and spend a little more time with Rock Hudson.

I'll be back everybody. The gays love me. So, um. I'm sorry, did I just out somebody? Oh dear. So,we says something. So Shwe says that he loves bodega because there's bread, there's meat, there's condiment, there's chips. But enough about Gale's beauty regimen. It's like there's almost no vegetables whatsoever.

Oh my God, are we still on Gale? What do you mean you don't eat vegetables? Shambador. I'd like to interrupt this horrifying episode that does not even feature a single green leaf. Terrible. The second show on Bravo this week. To go against vegetables, I do not approve.

It's time for a commercial. It's time for a commercial. It's time for a Crappence commercial. Every successful business starts with an idea. And on the best idea yet, we're obsessed with those light bulb moments. Like how a bored barista invented the Frappuccino during his downtime. And then it got acquired by Starbucks.

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Nintendo almost became a ramen company until Super Mario saved it. New episodes drop every Tuesday. Follow the best idea yet on the Wondery app or wherever you get your podcasts. You can listen early and ad free right now by joining Wondery Plus. And if this podcast lasts longer than 45 minutes, call your doctor. Every big moment starts with a big dream. But what happens when that big dream turns out to be a big flop? From Wondery and Atwill Media, I'm Misha Brown and this is The Big Flop. Every week, comedians join me to chronicle the biggest flubs, fails, and blunders of

all time like Quibi. It's kind of like when you give yourself your own nickname and you try to get other people to do it. And the 2019 movie adaptation of Cats. Like if I'm watching the dancing and I'm noticing the feet aren't touching the ground, there's something wrong with the movie. Find out what happens when massive hype turns into major fiasco.

Enjoy The Big Flop on the Wondery app or wherever you get your podcasts. You can listen to The Big Flop early and ad free on Wondery+. Get started with your free trial at Wondery.com slash plus. At 24, I lost my narrative, or rather it was stolen from me. And the Monica Lewinsky that my friends and family knew was usurped by false narratives, callous jokes, and politics.

I would define reclaiming as to take back what was yours. Something you possess is lost or stolen and ultimately you triumph in finding it again. So I think listeners can expect me to be chatting with folks both recognizable and unrecognizable names about the way that people have navigated roads to triumph. My hope is that people will finish an episode of Reclaiming and feel like they filled their tank up. They connected with the people that I'm talking to and leave with maybe some nuggets that helped them feel a little more hopeful. Follow reclaiming with Monica Lewinsky on the Wondery app or wherever you get

your podcasts. You can listen to reclaiming early and ad free right now by joining Wondery Plus in the Wondery app or on Apple podcasts. So Cesar was going to do a thing with cheddar popcorn. He's gonna basically cook it down into like a grits kind of thing. Here's my question. Lana. What do you do, you know when you eat popcorn,

the shells, the skins or whatever of the shells, how do you take care of that in grits? I don't know. I don't know. I don't know. I don't know how this actually works. I was very confused, but it sounds like a cool idea. Yeah, it seemed cool. And then Lana's having some issues

because like nothing is really speaking to her, but she finds a waffle maker and she's just gonna lean into that. I was like, okay, well, that seems like it could be promising, you know, have waffle, will travel, et cetera. Yeah, the same way will travel, et cetera. Yeah. The same way that Gale irons.

So then we see everybody trying to cut food with these little plastic knives. And so I was like, I'm two slices away from just biting it. Well, that's two slices further away than Gale. Gale, get the ham out of your mouth. Vinny says he's going to do a variation on a pâte en croûte inspired by an uncrustable. Wow, that's a word that's never been used about Gail's hair.

Do they make those an underwear form for Gail? Do they make those in underwear form for Gale? So Bailey's like, the hardest part of this is knowing that this is going to be aired on national television. And we see a correction on screen. Tell me about it. I have to do 21 seasons with Gail next to my side on national television. We see a correction on screen. Correction. Top Chef has aired in over 140 territories and heaven. So then 18 minutes we've got left and Caesar's doing his popcorn grits.

And he's like, when I first moved to Chicago, I had like $600. And so I survived. I survived off staff meal and popcorn and you just cook it down with cream. So they get great consistency. So I'm gonna win this whole thing. Boiling, boiling popcorn. Boiling fucking popcorn. I kind of feel like if you just like boil,

if you sort of just like cook down anything with some cream and some butter and some cheese, it's probably gonna taste good no matter what. That should just be how you should be what you should go for. Massimo says he's gonna make a hybrid Pigs in a Blanket with the grilled cheese and stuff, and he's gonna melt cheese curds in hot water and make a ball of mozzarella, and he's very proud of it.

And then Tristan is trying to make a peanut soup with hot dogs, and he's like, I want something that can be very umami forward. So now I just have to build as much flavor as I can and then blend this later. So his narrative is umami forward, apparently for this one. Umami. And so then Tristan, oh no, I'm sorry. I thought that was Massimo. Sorry. So Caesar, Cesar is like, melting cream and bacon into,

I love Cesar, I fucking love him. And then Tristan can't use a blender, so he's like bartend straining his stuff into a bowl. And he's like, this is my hot garbage plate of peanut soup. Thank you. His narrative has a twist he was not expecting, which is that no access to a blender, which means that his soup is just gonna be

a thin, chunky mess of bodega items. So the judges come. Yeah, time's up. You ten points down. Yeah, time's up. Andy Cohen got in there for a second. Time's up, everyone. Who cared, bye.

So they start with Cesar, and so he serves his thing. And Tom's like, so what'd you use for your cooking implement there? And Cesar says, pressure cooker, just for some searing. I'm so sorry. Okay, that's all right, it's just a question. You do not have to apologize for that. It's not like you used a mixologist.

So that was good. And he made cheddar popcorn and grits, or cheddar popcorn grits, finished with a little bit of goat cheese and an apple bacon celery leaf condiment on top. Which they all had to use because that was all they had was celery. So they all put celery leaf on top of everything to garnish it was just funny.

So Punky wouldn't have known that that was popcorn. So good job. Tristan did a bacon roasted hot dog and yucca main broth with a celery and with celery and kraut and a little bit of croissant. Sure. Sounds like it all goes together very well. Gale's like, did it turn out how you expected it to?

Does anyone sun? Does anyone sun? No. No. The answer is yes, it did. Oh, I thought you were asking about my new friendship with Rock Hudson. He loves me.

So Tristan's like, no, I needed a blender, but whatever. So now Lana comes up and Kristen thinks her dish is very cute. It's a savory ham and cheese waffle, harissa syrup and a little bit of celery salad on top. So that dish is very cute. It's a savory ham and cheese waffle harissa syrup and a little bit of celery salad on top. So that celery is in everything. And harissa, but ham and cheese waffle harissa with harissa syrup.

Okay. But I feel like I didn't see any syrup. It just looked like a waffle. It was just like a generic waffle. And in fact, it seems like that's how it ate because everyone was like, Tom's like, so where's the ham and cheese? Okay, that's just my slang that I use for my son

for when I wanna say, where's the career trajectory? You're just a mixologist. I say, where's the ham and cheese? And Lana's like, it's in there, you just can't see it. Has the same place that girl keeps her ham and cheese in her purse. Hidden away, but it's there trust us and Tom's like okay if you say so okay i love that Tom gets so hateful over such little things he's like okay i'm just gonna accuse you of being a liar on national television ham and cheese lie

that's a good ham and cheese lie loser loser. Mossimo, what did you make? I made a hybrid of mozzarella and carotsa and a sausage brioche and the sauce is everything that goes on top of an all-dressed hot dog. Oh, so you're calling Gail that too? No? Oh. That's what we call Gail when she's doing a fashion show, trying to figure out what to wear tonight.

That's what we call Gail when she goes to the Emmys. I'll dress hot dog, coming up. And Punky's like, this is just a weenie and bread, but it tastes exquisite. And Shuai, now's your turn. Shuai's like, oh, it's kind of a croque monsieur. There's two different types of ham, some cheese curds, parmesan, fromage,

which I don't, I mean, guys, I don't even know what fromage is, okay? Come on, dude. Come on, man. This show is like so up its own ass and being highfalutin, I can't even believe they didn't edit that out. I know.

And Gale goes- No one knows any words in French out of all of these trained chefs. This is embarrassing. Gale goes, that's just cheese. Oh, isn't that also the name of your shampoo? That's just cheese for women. If it's just cheese,

then why do you keep selecting it at the beauty shop? So, so Punky's like, this is a good hangover meal. And now it's Vinny. Vinny's like, I made a pate en croute inspired by an uncrustable. God, the more you say it, the more I just, I just told, I just had to explain what Joan of Arc to Joan of Arc, what an uncrustable is. And she says, oh, you mean like girls cool arts? I was like, good Joan of Arc.

She goes, I know. I thought I had a vision of it back in 1185 and I've been waiting for practically a thousand years to make that joke. I've been burning to make that joke. So Gail's like, what's the meat in here? I don't know why that made me laugh. He's like, there's Hamon, okay, which is ham for anybody that doesn't know.

And there's some foie paté. And Gale's like, oh, foie paté. That's what it is. That's what it is, foie paté. It's not body wash, Gale. You're not at home. Okay, Bailey, what about you? So Bailey comes up with more celery garnish.

She's like, so I made a raisin prune mostarda and a little toasty with a foie-platé and a little bit of apple and some crushed candy peanuts and the old celery leaf on top. And Kristen's like, was it the only fresh leaf or garnishing back there? What is it? The Saratoga Springs water of garnishes just everywhere and just wonderful to have at all times

and making your life easy when you're trying to drive from Toronto to Alberta. Am I right everyone? High five? No? Well, everybody did a decent job, but we've got a few favorites, Punky. And Punky loved Mossumos.

She's like, I love that you made a bougie name for a pig in a blanket. And it was delicious. I love the fact that you used mustard. Wow, I could eat that mustard again. God, I love mustard. All right, give them the win, because I love mustard.

The fact that you made a hot dog and you used mustard, I mean, you're really breaking, you're shifting the paradigm. That's what I'm saying right now. Mustard with a hot dog. And Caesar, Cesar, the creativity of taking popcorn, turning it into grits. I mean, wow, you know, you need to be committed on that.

You need to be committed to do that. That was a strong move. That was a strong move. And it had all these layers and textures. I'm just gonna pause for Ghost Padma, because I know she's about to roast me once again. But that's enough about Gail's boxers. There it is.

Well, you worked in your apples and they were crunchy and fresh. I'll just wait again. Crunchy and fresh. Hmm. Sort of like, hmm, let's see. Joan of Arc, you have anything to say about this? Sort of like her breath when she's just finished a Charleston chew.

I'll accept that. You're new at this. It's okay. Sorry, Padma made me do that. What are you, Joan of Narc? Rock, will you get in here and tell Joan of Arc how stupid she is? Rock, get your hand off of James Dean's ass

and get over here and take care of Joan. Yes, I get it, Rock. Joan of Arc, icon, I get it. Okay, you can stop saying it. What do you mean she's your mother? Oh, she is mother. Fine. Well, I'll tell you one of my favorite dishes. Shwy. You made a solid croque monsieur. Okay. It was cheesy. It was savory. It was salty. It was cheesy. It

was monsieur-y. Very, very monsieur-y. I loved it. Kind of like the seat at the movie theater after gal stands up. So Kate Kristen is like, Punky, who had our favorite dish of the day? And she's like, well, basically it's Cesar. Cesar wins. And congratulations. You just won $10,000 courtesy of Wells Fargo active cash credit card brought to you by Saratoga Springs and our good friends at Chipotle. Chipotle, the meal that will most make you cry. Anyway, nice welcome back gift, isn't it?

He's like, yeah, it's great. So. I can't wait to turn all that cash into a custard. Like, okay, okay, or you could spend it. So, Cesar is like, yeah, I just got back from Last Chance Kitchen. I feel like the little cucaracha, you know? You just can't get rid of me.

I'm just gonna keep coming back. All right, well, congratulations, Cesar. It's not like you were gone for that long, so stop calling yourself some sort of invincible entity because you were gone for all three hours. Anyway, the rest of you all had our least favorite dishes of the day. They sucked, they were terrible, and none of us liked them.

Punky, which one did you like the least? Chef Bailey, I like how it was toasted, but it scraped the top of my mouth. It really hurt. Thanks a lot for killing the top of my mouth. She's like, oh, okay. And I would also like to say the texture of that foie was very dense and felt weighted, okay?

Wow, now we know how airlifts feel in the ski resort when Gail's family comes to visit. Vinny, I think the biggest thing for me is that what threw it off was just way over the texture of the goat cheese and the flaw together. They just didn't work flavor wise. But he's like, yeah, I'll just put grape jelly in next time. I'm sorry. Yeah, whatever they I kind of feel like I had a really good uncrustable at Nomad once and you should have done that. Damn it. Damn it. Yeah, I'll just put grape jelly in next time. I'm sorry. Yeah, whatever they, I kind of feel like I had a really good uncrustable at Nomad once and you should have done that. Damn it, damn it.

You know what this really could have used? I wish you had thought of hollandaise because that really would have gone over well. He's like, oh, Lana. Okay, so your dish tasted like shit, but you know what's delicious? Watching you crumble visibly on national television. I'm enjoying it.

It's good. It's good. Lana, you know, I liked your sauce. I thought it was a good play on maple syrup, but the waffle, just a dry waffle. Just a dry, dry waffle. It's the driest waffle I ever had. It was so dry, not even soaking it.

And one of my son's shitty, shitty concoctions could moisten it up. It was just so dry. And Kristen's like, oh God, I was missing cheese. All I got were little pieces of ham. And Tristan, I think if you had a blender, it would have eaten a little bit more differently. Yeah, that's what we said about you too. Blenders don't help.

Punky says, were you saying you wanted to put Gail in a blender? No, I just want to put something in a blender to shut her up sometimes. No, I just want her to eat differently. So Punky is like, I just wish there was something to bring that bowl fully to life. And Tristan was still saying how he's really frustrated because, you know, it just doesn't represent him and he's just scared. So, uh, punky is like, well everyone's sorry for ruining the show. Sorry that it was my challenge that brought all these wonderful chefs down and

I'll see you guys tomorrow. Sorry. No one knows what fromage is, but you talk. Bye. So, uh, Tom's like, okay, well, you'll get better food tomorrow, I promise. I don't think we've ever had to say that to a guest chef before, but there it was. Well, you've now all dipped your toes into a depth, so we're gonna take things to a new height, Montreal style. Like, oh God, are we climbing a building in Montreal?

No, no, no. To help with this next elimination challenge, I've invited a couple of friends, and I love when they do this. They're like, here come three highly acclaimed chefs that we're also gonna make do the work of a PA because we have budget cuts. So here, please roll in a cart full of vegetables.

You three Michelin star chefs. Two people who look extremely pissed off the whole time, and another really nice guy. I'm not really sure which is which, but I think Fred was a nice one, and the rest of them are shitheads. So let's go to it. Thanks for rolling out the vegetables, everybody.

Okay, stare at all these vegetables. Okay, all you can use is garbage for this challenge. Enjoy! This was the challenge where I think they ran out of ideas. Like, you're going to cook with vegetables. So we have Antonio Park, Fred Maureen, and then the lady who we both fell in love with, Fison D'Arcane, or Fison,

and she's the one who's like, why am I here? I flew all the way out of Montreal for this. They don't even play Sarah McLachlan in this province. We're stupid. Sarah McLachlan. I love that you made her a Sarah McLaughlin fan So you know that or Celine and then after that I was out Antonio Park is a sweet one. Okay, the really moody one is Fred Marine

and if you soon it can Yes, we we module so Montreal has one of the largest urban agricultural programs in the world. We're talking about something called the Green Roof Revolution. And basically, Montreal is like killing it because they've got lots of rooftop gardens everywhere. And Fred's restaurant has a really big one. And so he's like, yeah, we got kind of like the biggest greenhouse. So everyone thinks we're cool.

Yeah, we got kind of like the biggest greenhouse. So everyone thinks we're cool. Well, Montreal has one of the largest urban agricultural programs in the world. Okay, we're talking about green roof revolutions. Okay, you can find a rooftop gardens everywhere. What everybody wants, a carrot grown on a roof. They're delicious. And Kristen's like, okay.

And standing in for Tom is Fred. Cause God forbid, Tom has to do more than one thing a day. Okay? So Fred, what say you? Because Fred goes, as a proud Montrealer, you know, we are so proud that we were able to break that glass ceiling, get it? Because it's a greenhouse, glass ceiling.

They're like, oh God. But Fred has this look on his face. Like he has a miserable look on his face, but he keeps making jokes. He's my kind of guy. I like him. He's really actually very funny and very, he seems like kind of lighthearted,

but he just gets everyone like this look the whole time. He's like, oh, that joke. They're like, what? Oh, ha ha ha. Well, it's clear to us that this UNESCO city of design, oh really UNESCO city of design. You know what they call Gail? this UNESCO city of design, oh really UNESCO city of design, you know what they call Gail, a UNESCO city of disdain. And Kristen's like, we love sustainable things, sustainable only.

So for your elimination challenge, we want your dishes designed sustainably grown, okay? From rooftops only. So to practice sustainability, you'll only be utilizing ingredients and products that you can find leftover in the Top Chef pantry, plus this entire table of crap that we're gonna be using and then wasting tomorrow, okay? Got it?

If your food does not taste like bird shit, then you will be eliminated on the spot. It has to taste like bird shit, then you will be eliminated on the spot. It has to taste like a rooftop. So a little bit of tar. We just need a little bit of tar taste, okay? And we want your dish to transport us into four seasons. It has to be winter, spring, summer,

or Canada's very colorful fall season. So do you understand sustainability, pigeon poop, and seasons? And the reason why we're doing this seasonal thing is because Justine, our new producer, has been trying to shoehorn this seasonal challenge in all season long. And we've said no to her every time. So finally we said, you know what? We can just tack it onto the stupid rooftop challenge we got going on because cooking with vegetables is just a little bit too thin. So you're cooking with sustainability,

but also have to match a season. Okay, good luck everyone. Congrats, Jazz. And Fred's giving him a dirty look and he's like, the best season in Montreal is the one where you go to Florida. And they're like, oh, God, I thought he was going to yell at us God, I thought he was gonna yell at us again.

I thought he was gonna say something like, it's the season when all the English speaking people leave town and we only speak French, but he was really, he's making a real joke. So then Christian's like, okay, Cesar, as the winner of Last Chance Kitchen, you get to select your season, and then that season becomes off the table

for everyone else. So what season is it going to be? So he goes for summer and it's like, oh, just like Gail's favorite season, because summer teeth go that way, summer teeth go this way. Remember office place everyone? So funny. Hmm. Commercials, here comes one right now. So everyone else has to draw knives and Vinny gets spring, Shwe got winter, and Massimo got, what's left, fall?

So then, no, I guess Massimo got winter and Shwe must've gotten fall. I don't know, I wrote it down wrong. So Massimo is like, oh, you know winter's depressing But some of the most exciting food happens in the winter because that's when depressing time happens. Am I right? You know, you're depressed. You're sitting alone at home. You're like, hey, what can I bread and cook in 45 minutes? You know, it's snow it's cold it's icy and you say you know what I'm gonna do we make a soup Oh my god, you get that jolt of soup. So, Kristen says, tomorrow you'll have two hours to cook

before you serve in the Top Chef kitchen. Good luck, and we will see you tomorrow. So, Vinny is really nervous because he did badly on the quick fire, and he's like, I need a reset, if you will. So, what I'm gonna do, Hollandaise and Nomad recipes. Consider this boy a reset. So they go back to the apartment

and Vinny's talking about how he needs this creative reset and we see him making a peanut butter sandwich and then he uses the lid of the peanut butter to cut it into a perfect circle to be fancy. He's like, I can do a crustable, I can. I can. I've done it. I've reset myself. So Lana is like saying that she wants, you know,

Lana and Bailey are having a conversation where they just want to see each other go as far as possible, get to the final, ladies in the finale and everything. And Shwe has found a card from his wife that was in his bag. And he's like, I find hidden in my baggage, a card from his wife that was in his bag. And he's like, I find hidden a note in my baggage, a note from my wife. Like, you know, his wife was like, it wasn't hidden. It was, I tucked away with your clean underwear

because I knew that you would find that right away. So, the fact that you did find it. His wife is testing him. I knew you were not going to change your boxers. I fucking knew it. It's like, but these are my lucky boxers. So he talks about how they opened this food truck called Short Grain Food Truck back in 2015.

And they were so nervous and they used all their savings. It was a huge leap of faith, but they did it. And so he starts reading this card and we see the card and it is both sides of the card filled with tiny writing. And Shwey just sits there and he's like, Dear Shwey, I have put this underneath your boxers just because I support you changing your under... I felt so bad for the cameraman who had to sit there for the 30 minutes it took him to read this card. Because he just read that whole card. They just kept cutting.

I was like, oh no, poor PA. So he says this whole thing about like, I've been in my head about letting them, letting my family down. And this letter is really motivating me to take my head out of my ass and focus and just do the things that you love. Just cook and just feed the people. And I think this is all nice, but I kind of feel like these, I feel like all the chefs say this every single week. And then like the week where they actually do well,

it's like, ah ha, see, I told you, I'm cooking for myself. But every other time it's like, well, I thought I was cooking for myself, but apparently I still suck, which is kind of like- Well, also it's why, because every dish, it seems like at least recently, every dish has had like a grandmother component

or a mother component or that I'm doing this for my family because this is how they raised me or I'm doing this because of all the hardships they went through. And now he's like, now I really need to do what's important. I'm like, bro, don't throw your grandma and your mom under the bus. I'm not cooking for that bitch, my grandmother anymore. I've decided to get rid of the poor people. I'm only coming for rich, wealthy people. I'm inspired a mother anymore. I've decided to get rid of the poor people. I'm only cooking for rich, wealthy people I'm inspired by. I don't know, it just sounded weird

because I was like, everything has been so meaningful. Now you're like, nothing has meant anything until today. Yeah, I don't even know what it means to be like, I'm finally gonna cook for myself. Like, I don't know what that line would be because I feel like if I were on Top Chef, I think everything I cook, I would feel like, this is what I wanna make, but maybe not.

I don't know. So then Lana, she is, she was talking about how she loves fall. I love fall. And then Vinny is saying, it's like, it's a great season for fashion. And as we know, top chef is the show on Bravo that features the best fashion.

And then Vinny is saying, spring ingredients are very flavor intensive, a lot of peas, favas that need shucking, things like that and dried morels and I want to do a spring item that maybe, and maybe make a broth with all that or make a broth that just features none of that. You know, I'll do that last. Yeah. So Shwe is doing a hot pot and he's doing it

because he was motivated by his wife. And so now he has a clear idea for a dish. He's gonna call it dirty boxer broth and dirty boxer hot pot. He wants to do a kabocha squash with potato celery root. He's gonna make an egg tofu, and then he's going to make a flavorful mushroom broth. Yeah. Massimo says he's going to do a Quebec classic

that you eat in the winter. He's going to make a farce with the thighs. They all are making farce, by the way. I forget what farce is. They explain it every year and every year I always forget, but he's making a farce, and it's going to go between the chicken and its skin. It's a sustainability challenge.

So we're going to put a farce between the chicken and the thighs. Wow, a farce. Is that like Gail's wardrobe? High five, Joan. A farce in culinary context refers to a stuffing, a mixture of food like bread, onions, and herbs used to fill other food,

such as chicken or vegetables before cooking. a stuffing, a mixture of food like bread, onions and herbs, used to fill other food, such as chicken or vegetables, before cooking. It's essentially the same as stuffing in English, or as Padma refers to Gale eating. Or as I like to call it, Gale having a longer tenure on this stupid show than I did. A farce. So then- And can I tell you, the French word farce can be translated to the verb stuff. There you go. So he's basically making, so he's doing chicken with the stuffing

in between the chicken and the skin. Isn't that basically what- Yeah, that's where you make sure you put it between the chicken. Yeah. Isn't that basically what? Didn't Tristan do that last week with his virus of yes. His virus and the chicken wing he's So it's gonna be poetic. And Tristan's like, listen, carfax cabbage is the best kind of cabbage,

because it has a narrative. You're not just buying a car, you're buying cabbage. It's the only cabbage that you can get while also purchasing a Subaru. Caraflex cabbage. And it's special because it's got sweetness, okay? And it's got a fantastic texture and it always keeps its shape. I'll just stay silent on this one.

I also want to add a touch of umami and a little bit of substance into the potato. So I'm going to mix that with flaked fish and a touch of butter. Flaked fish also known as, hmm, gales deodorant. I'll go with that. So. Wow, that's interesting. Cause gales shoulders are covered in flaked scalp. So this should be an interesting dish. So Vinny's like, oh, for my 20th birthday, I traveled to China and it was so eye-opening.

Plus I got to carry a panda. I wasn't really sure where this story was going, but it's Vinny. So. I was like Vinny, you're in trouble. Because this, you know, I feel like this is an underrated pitfall, which is we talk about,

obviously the Suvi machine is always dangerous. But when people talk about that they, they did one thing 20 years ago, and they want to do a dish in homage of it. That means that you try, you used to cook this one thing for a small amount of time many years ago, which means that you're not good at it anymore. And like this is what led to Katiana's downfall.

This leads ultimately to Vinny's and other people. Like, okay, congratulations, you went to China once. It doesn't mean that you were all of a sudden gonna be like a master at doing a traditional Chinese dish or your version of it. Like this is, no, no. Like I applaud you stepping away from the hollandaise and from Nomad, but like, how do you pivot

from making hollandaise 25 times this season to suddenly deciding you're going to make some sort of Chinese dish? That just makes no sense whatsoever. Well, time will tell. That's for sure. Time will tell. OK, so Lana is she's like, I've done foods from all over the diaspora, but I'm quarter German, so I'm going to do squash spetzl as a shout out to my German heritage. A squash spetzl.

What's that about? Is it, she actually does make it with dough, which I'm glad to see, because when I first heard it, it sounded like butternut squash pasta when people are like, oh my God, I made a pasta out of butternut squash. And I'm like, that's not pasta.

Stop calling it pasta. So I was worried about her, but she actually did make a Spetzel. I love Spetzel, by the way. You know, I haven't had too much spetzle in my life. I don't have a huge spetzle. My best friend, Aileen, was married to a German dude years and years ago, like a million years ago.

And he lived with me for a time in Queens when he first immigrated to America. He was my roommate. And he would walk around in his underwear, tidy whities. He was like six foot four, muscular, had really long, I mean this guy was fucking gorgeous. He would be like, hey bro, want to smoke blunt? And then we would smoke blunts at like nine in the morning

and while he was in his underwear. And then he would make me Spetzl. That's how I learned how to make it. So, you know, it's a good memory for me. Anytime someone says Spetzl, I'm like, boner. Sounds like a very Spetzl time in your life. So. And then I was butternut squashed when they got divorced.

Lana was like, I wanna, my narrative is Ronnie Karam's life. So Bailey is. I made this with Spetzl and marijuana and vodka at nine in the morning in my 20s. Bailey, meanwhile, is going to make a squash agridulce and polenta and she's also scared because she didn't do well on the quick fire. So Massimo has decided he is going to do

like a salt crust on his chicken. And he's like, I'm gonna do something very, very dangerous which I said I was never going to do on Top Chef, which was to speak at a normal room temperature voice. And by room temperature, I mean indoor voice. Room temperature voice is chef or normal speaking voice. So he's like, I could embarrass myself in front of a bunch of chefs,

so I'm gonna wear extra gel in my hair today. So then Vicky is chucking peas, and he's like, obviously it's labor intensive, but I think it adds to the texture of the dish. Carl, you're just giving him peas. Don't put this much effort into peas. Yeah, get some frozen peas. You really could get, you could do frozen peas

in this situation, I think you could. So Shua is making baked potatoes, and he's like, this just brings up so many memories of winter in Beijing with my grandma, my grandpa, who practically fucked me over in this competition. Comes like myself now. Shua, you're making something that reminds you of your mom and your grandma? That is fucking crazy. I can't believe everything he makes this guy is like, I do it because my mom, my grandma

like it. Everything mom would like it, grandma would like it. Okay, we get it, Jesus Christ, get your own identity already. So Kristen walks in, she goes, well, smells like all the seasons in here. Which if it smells like all the seasons, then it just smells like everything, I don't know.

So then Kristen, they sit down and everything is like, the table has like a winter decor to it. And Gail goes, wintery. Wow, Gail, your power of observation really defies expectations. I can't believe you saw that, that there's snow on the table, that it's wintery. Am I right, Joan?

Something no one ever says about Gail's breath. Well, everyone, this is our last meal on Toronto. So cheers for being here. Toronto has treated us really well. So cheers to Toronto. Oh, and also chefs, I forgot to mention that after this meal, we are forcing you all to climb up and down the CN tower. Okay, enjoy. For no reason. We'll give you 75 bucks. So then Vinny is grinding lamb and talking about how sustainability is about using every part of the product. So he's like, nothing's going to waste.

So I'm going to use the lamb. I'm going to turn it into filling for a dumpling. Then I'm going to use the remaining bones and trimming for the consomme. I'm going to make little eyes and I'm going to make them little Shirley temples. But instead of cherries, there are going to be little lamb eyes in there.

So, okay, calm down. Calm down. Chris is probably very excited. She's like, consomme. I love consomme. So Cesar. Everybody at these peas were shocked with lamb wiener. Enjoy it. Cesar is going to do, he's filling up. He's got some, he's doing sort of a very summery thing with like corn and tomatoes. So he decides to fill his tomatoes up with pistachio cream and he wants to give it a kiss of smoke like a summer grill situation. And nothing says a kiss of smoke like pistachio cream, I suppose.

So then Massimo, he's nervous about his salt crust because he's never done this before. And how is it going to turn out? He's going to take off the salt crust and we're going to go to commercial because it's a total disaster Everything is raw. Just kidding. It's fine. Everything's good So Kristen's like wow I don't know how people are gonna even do winter because winter is so different in different places and girls like yeah Canadians aren't scared of winter

I mean there's so much about culture of eating in Canada that revolves around winter because it has to. So you might as well embrace it. You know, it's like Padma. She was just born cold. Wow, that was pretty mean, Gail. Come on, Gail. How dare you say something so mean about somebody. Yeah, Gail, that was really hurtful. Rock, why are you laughing at that? You're not supposed to laugh at that. Gross. So, Shwai does a vegetarian dish and he's like, that's really hard, you know? But instead of using bonito in my mushroom dashi, I'm using dulce seaweed. So you know, that's slightly smoky. So I'm hoping it'll give it a bonito-y kind of vibe to the dashi. I hope my grandmother will like this.

What will mom think? So Massimo is like shaking. He's like, I have uncontrollable shakes. I'm like, that's cause you're yelling so much. Okay. So they come out to the table. It's like Gale on an escalator. Remember the time she tied twizzlers to her shoe,

thinking she was funny, but then wound up getting stuck in the escalator at the end. That was hilarious. You want to see Gale shake? Drive her down a dirt road. Tell her no convenience store for 45 miles. Now watch her shake. So then Massimo was like,

so in Montreal we don't hide from the cold, we celebrate it. We may eat a little heavier. We may eat a little bit more, drink a little bit more, make love a little bit more. Winter is coming. Her name is Gail. Fassoon is like, okay, yeah, no, we don't like the cold. We're still humans.

She's like, okay, this is good, why not? She's like, I did something I grew up with. Got kicked out of class for being too loud, okay? But then I did a technique I did for the first time. Poulet, poche, sauce, cream. I fluffed the sauce with the sauce poulet and the chicken cooked in a salt crust. Yeah, in honor of making love a little bit more,

here's something in a salt crust. I was like, okay, sure. So Shwa is like, winter always reminds me of having hot pot with my family. So today I made a last bowl of hot pot with Montreal hard squash, which is what my wife sometimes calls my boxers, and a sweet potato dumpling made with collard green wrappers, fried enoki mushrooms, and the broth itself is a mushroom dashi, and then a celery root in the egg as well. It's funny, we've always called the toilet, using the toilet after Gail's just left

the restroom hot pot. Interested to try your version. Sorry, Jessica Tandy dared me to make that joke. I knew it wouldn't work. Sorry, Jessica Tandy dared me to make that joke. I knew it wouldn't work. So they start with shwy and the punky's like, I could drink this broth as my morning water. They all start laughing.

Cause like, what the fuck? Was it Gail who was like, morning water? She's like, what is morning water? Even I don't have that. So Fred was like, it was magnificent. It is deep and rich. I'll remember forever the squash as much as I remember Orlando in the winter

away from Montreal. Ha ha ha ha ha. And Fasun liked this one too. And Tom's like, yeah, I agree. There's so much going on on so much work in this bowl I mean the celery root tofu. I mean a beggar's purse just beautifully done, you know Wow. Oh celery It's a day of celery here at Top Chef. Oh Remember when gal wore a beggar's purse the Golden Globes like gal that's not a real purse. It's a dumpling

It's funny gal went to prom with a beggar's date. I have to say, they're kind of killing it with the squash this season because it was Janet Zuccherini just a few weeks ago who's like, this is the best squash I've ever had in my life. And now you have this guy saying, I'll never forget this squash.

Squash is like, they're killing it. Killing it with squash. Yeah. So Tom's like, well, so much work. And Kristen says they're all reflective of winter. So great job. What did Massimo's dish taste like? And Antonio says, you know, it's really good. Very technical. Very technical. And Gail's like cooking it and the salt retained so much moisture and that farce with the chicken thigh was seasoned beautifully, beautiful farce, beautiful farce. I'm gonna go to language school and learn how to use, learn how to speak Farsi.

That was so good. That was delicious. Wow, a farce with the chicken thigh. That's kind of like Gail doing noises off with something from Purdue Farms. So, Izun was like, it was nice, technically everything was cooked properly, while I enjoyed the taste, there's something missing to make it more comforting. I think it was the haunting idea of Massimo having sex in the winter more while I'm trying

to eat his chicken. I don't know what turned me off more, this dish or this story of Gale and her thighs. Could be the potato. That's, that's what the people- Don't blame Gale for everything, Tom. She didn't even cook this dish. To be fair to my poor dear sweet Gale. That's what Gale's neighbors say whenever they hear a doorbell. Could be the potato. Gale said the guy who worked the clear aisle at the airport said that when Gail approached.

Do you know they do digital ID on potatoes now? Gail has her own dedicated line, potatoes only. Clear plus potato. Gail's line on... They do face ID for Gail, but her line is called Unclear. Congratulations, you've reached the end of part one of a two-part recap. For part two, go look for the recap that says, Part Two. Watch what crappins would like to thank its premium sponsors. Ain't no thing like Alison King. It's always a party on Alison Block. Mmmmm! together for Carly Clapp. Get on the right foot with Chrissy Offutt. She's not just a Sheila, she's a Daniela. Etchles! We never miss her call, it's Diane Call. Erin McNicholas,

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