Watch What Crappens - #2849 Top Chef S22E10 Part Two: Season’s Eatings

Episode Date: May 19, 2025

This is part 2 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. Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab Crab C Hi everyone, welcome back! This is part 2 of a 2 part recap.

If you're wondering where part 1 was, well go check in the feed and be sure to subscribe so that way you always get your episodes. But enough of that, let's get right back into the episode. So Fasune again is like, oh nice, technically everything was good properly while I enjoyed the taste there's just something missing, god. So Lana is doing her spetzl and she's like, I'm doing this spetzl smaller than normal. It's going to be like butterfly risotto because they're cuter. So yeah, that's it.

That's why. Tiny spetzl. So hold me closer, tiny spatsle. German heritage. So Tristan is like, he's saying that he's gonna add some trout roe because usually trout roe comes in existence in the springtime during breeding and migration.

So this is a story of a trout roe that was hatched in my food because of springtime. I'm like, okay. So Vinny is like, well, I'm getting down to the wire here. I just want to make sure the dumplings are cooked through and so last minute ditch to get everything on the plate and some of them are sticking. And so that's the end of the time that I have.

And basically he doesn't get to put a little radish garnish. He tries to do the Katiana thing, which is the little like radish stamp, but he doesn't, he's not Katiana, so he's not able to do it very well. And he only gets like two of them on the plate. But it is nice to see him rip off somebody besides Nomad. So that's good. I was proud of him.

I know. It was nice to see him opening up his oeuvre of rip-offs. Yeah. So now it's springtime and Gale's like, oh, well, I'm missing a radish. Great. Great. That's the same thing every rabbit says

every time you walk by. Well, hey, you may be missing a radish, but at least you still got a rash. Wow. You may be missing a radish, but your jorts seem to be an oversupply. Seems to really, trying to say you went hog wild and dressparn. Sorry, I'm just totally disoriented right here.

Rock's not talking to me anymore. Rock broke up with me and I can't stop saying dressparn. He said something like, wow, congratulations on looking like you're from 2019. I was like, what's that supposed to mean? And then he just rolled his eyes and walked away. So Tristan's like, the only time I've ever had to play with spring stuff is when I was in Sweden and Scandinavia.

So this is a Caraflex cabbage. It's never been spring anywhere that you live, Tristan. Tristan's, listen, Tristan's, Tristan's, this is the first episode that Tristan's ever gotten on my nerves, but I don't even know what the fuck he's talking about at this point. Caraflex cabbage, yeah, how does he not get to use, you don't get to use peas or does he run a barbecue place

in Texas, is that his thing? I think so, but it's literally spring every year. So I don't get it. And he's like, but yeah, I did also spring new potatoes with smoked lake fish. I didn't waste anything guys. Even the bones from the fish went into making the butter sauce.

Which reminds me, if you wind up choking on what should be just a normal silky butter sauce, that's cause there's fish bones in it. I know, I was thinking, I don't think fish bones are the kind you want to use for that, right? I have no idea. Those are scary bones, fish bones.

I'm guessing you're just making a stock. Those will kill you. I'm assuming he made like a stock, like some sort of like fish stock and then made that for the butter sauce. I'm not sure. And then Antonio is like, oh, the trout roe. You know the trout roe, you know that the trout roe. You know the trout roe?

You know that the trout roe is really salty, don't you? Ooh, who is this person? Finally, someone's shading these chef testes. Do it again, Antonio, I love that. Did you mean to add such salty roe into your butter sauce? Yeah. And he's like, oh, yeah, I tried to not put too much. And Antonio's like, oh yeah, I tried to not put too much and Antonio's like, oh, okay.

Thank you. Fail. That was a fail on the row. Row fail. Row, row, row your boat. Gently down the get out of this competition. Vinny, what's your dish? And he made a lamb dumpling with the morel mushroom consomme and oaky mushrooms just

raw and some shucked English peas. I could not believe. and he made a lamb dumpling with the morel mushroom consomme and oaky mushrooms just raw and some shucked English peas. I could not believe, I love that he said shucked because it's so Vinny, like, oh wow, you made a shucked peas, thank you. Thank you for not giving us peas in the pod, you fuck. But I really thought he was going to say hand shucked. I thought he was going to say I did some hand shucked English peas. With a pea soil and a virus of pea. And then, um, he's like, well, I'm originally from New York. So it's like, it's more of a traditional spring. It's kind of like, I think as we all know globally, that New York has the most traditional spring. So, um,

moving out into Napa Valley, uh, you'll see spring items as soon as February. So I want to try to do a little bit more of a bridge. So a rich consomme going into a lighter spring item. I'm like, what does this have to do with China? But what's all that whole story about holding the panda and then you the advice to them was always like, your food has to have a story. You can't just come on and say, I'm making grilled cheese because I like grilled cheese. They'd always be like, it has to have a deep, meaningful story. And so part of the fun of it was watching these people try to come up with something TV ready, like, oh, I'm doing this because my aunt who's dead now, then they like your grilled cheese better.

If you have an aunt that's dead, they're like, yes, yes, I loved your dead aunt grilled cheese. And that's what the show is turning into. Like it doesn't, everything doesn't have to be a fucking TV answer for fuck's sake. Just make your boring ass dumpling, dude. He should have just said, when I was 20, I went to China and I held a panda.

That panda died the next day. But before it died it said I Just want to have one more pee one more English pee People don't realize the English peas are very popular with pandas in China So this is a tribute to that panda and this consomme Represents the richness of my life after I met that panda there you go I mean would have been like you had me a consomme Yeah, I mean if you're gonna do it do it well, but the same thing every week with my mom my grandma I met that panda. There you go. And then Kristen would have been like, you had me a consomme.

Yeah I mean, if you're gonna do it, do it well. But the same thing every week. Look, my mom, my grandma, my grandma, my mom. All of these people, like enough already. Enough. I'm sick of eating your fucking parents. All of you have had it. I also, for some reason, it like annoyed me when he said that like I grew up in New York, which has a traditional spring. I don't know why that annoyed me so much. Like what the fuck is a traditional spring? Yeah. It annoyed me too because he's trying to skirt the rules by doing a consomme.

Everybody knows what fall, winter, spring and summer means. It's not different. I mean, I get even Kristen was like, well, it's different in every place. No, we all know what fucking winter means. Nobody says let's get some winter clothes ready and they mean shorts because winter is shorter. And you know what I mean?

Like we all know what it means. Stop trying to skirt the rules, Vinny. So Antonio was like, how did you compose the soup? And thanks ahead of time for not adding salty row to it, Tristan. So then Vinny is like, well, basically any trim off cuts from the preparation of the farce went into the preparation of the consomme. So it's like, this is like stuffing leftovers.

Anything that was trimmed that didn't get added to the stuffing is in the consomme. But I'm like, if it didn't make it into the stuffing, is it really worth even putting into the consomme? Cause the stuffing has everything basically, right? Yeah, he's just, he's grasping. So now they start judging the dish and Tristan's is first and the over-season salt,

the roe did too much here, okay? Too salty. And Antonio's like, ow, it was doing this to me, ow, ow, punch, punch, ow, punch, ow. I felt very, very punched by roe. And Gail says, I find that the potato is under seasoned. Gail, don't be mean to yourself. That's my job.

It's also overdressed, but that's another story. So Tom's like, yeah, I was going to say that. I was going to stay and say that. And Gail's like, no salt. There is no salt on it. I mean, what the heck? And Punky's like, no salt. There is no salt on it. I mean, what the heck? And Punky's like, yeah, I was confused, but I used the sauce to my advantage

and just dipped the potato in the sauce. And so then the under-seasoned potatoes became seasoned with the over-seasoned sauce and it kind of worked out. That's Punky math. They're like, wait, you ate the potatoes with the sauce that goes with the potatoes? That's just crazy. That is insanity.

Now, what about Vinny's dish? And Punky's just like, no, I mean, it was springy. It was a springy dish. So Fizzion's like, well, technically the dumpling was nicely made, but I was missing some components to make it complete, because, yeah, I am. I'm spring, but I don missing some components to make it complete because yeah I am I'm spring but I don't get spring and then Gail's like well there is an aggressiveness to the consomme it had a fun to it. It's an aggressive consomme.

Not happy with it. Wow isn't that the part calling the ghetto black. So Tom's like well I mean you put scrap lamb into it I mean that's what you're getting you're getting scrap lamb into it. I mean, that's what you're getting. You're getting scrap lamb, scrap lamb consomme. I mean, who wants that? Little known fact, Gail used to be a race car driver and that's what they'd call her. Scrape lamb. Scrape lamb consomme. Gail's like, well, I felt like it overpowered the dish. That's how I feel. So to hell with Scrap Lamb.

That's what I say. And Kristen asks, she's like, so did you have the radishes? And Tom's like, no, I didn't. And Gail's like, I had no radish. Or fashion sense, but that's a whole other issue. That's nothing that Vinnie could have given you in the first place. And so then Antonio, he's such a dick. He goes, oh, you guys didn't actually get it? Mm, yes.

I love Antonio bragging about how he has radish access. So Bailey, who's now leaning a lot on these agradolces, last week it wasn't technically that. What was it called last week? I don't know. Aguachile is what she did last time. But she's like, I want my agradolce to be in your face. I don't know. I don't know. Aguachila is what she did last time. But she's like, I want my Agra Dolce to be in your face.

It's a flavor bomb. It could be polarizing and the old Bailey would have cared, but this is new Bailey and new Bailey is giving you overpowered Agra Dolce. That's that. Polarizing. Sort of like the time that Gale tried to wear a ball gown into a Dave's hot chicken. People had a lot of opinions about that. Polarizing, sort of like the time that Gale tried to wear a ball gown into a Dave's Hot Chicken. People had a lot of opinions about that. So Cesar is going for bright colors.

The bright yellow and corn, the bright green and the dill, the pop of the red from the tomatoes. To me, that's cream summer and I'm not seasoning anything. I'm just going to put corn. I'm not going to sweeten it at all because it's corn. Who needs it? That was a fun challenge. I connect with it because it's all. Cause it's corn, who needs it? That was a fun challenge. I connect with it. Cause it's summer, I have a rooftop too.

Wow. He says his dish screams summer. I say it screams poor person without famous friends. That might just be Gail. Gail, be quiet. Who here has an Emmy? Anyone? Raise your hand. Not you, Caesar? Okay, great. Good luck cooking food for your non-Emmy-winning friends.

So he presents his dish and he's like, I grow all these things in my garden. Corn gazpacho, smoked cherry tomatoes, sperm sock. Sorry, that was the garden under my bed. Sorry. How do you grow gazpacho? Well, the components for it. I'm still not following. Okay, thank you, chef. It's also filled with pistachio cream and a lightly poached lobster. So they start with Caesar's dish and Gail's like,

I wish the corn was sweeter. I don't like, you know, I don't taste the true delicious sweet corn flavor. And for me, I just wish this gazpacho were a consomme. I mean, why do you even serve another soup if it's not a consomme? That's all I gotta ask. So, um, uh, then they, they do like the tomato, but Punky is like, but don't tell me that this is a lobster dish because I'm not getting any lobster, okay? She's basically got like a tiny little piece,

which is funny because we saw him taking the lobster out of the shells and there was tons of lobster and yet, I guess he only put a little bit in. So they like it though. I mean, it's just, so then- Antonio's like, it's a good dish, but there's no excitement.

Where's the excitement? Bring me excitement. Don't tell Gail that she's going to put on her best Paisley. So then, now it's time for Lana and Bailey. So Lana is like, so these are our sauerkraut compressed apples. The juice from the sauerkraut is like, so these are our sauerkraut compressed apples. The juice from the sauerkraut is like a nice pop. And she's like very excited because she can show off her German side for once.

And Bailey Bailey is saying how she is finding herself. Normally she's an over thinker, but now she's just more and more clear headed, which is that she wants to destroy everyone's palates with an aggressive agrodilce. And now she's set that mission for herself and she knows exactly how to do it. Yeah.

And Kristen's like, it's time for fall, my personal favorite season weather-wise. And Gale's like, sweater weather. Oh Gale, please, you wear sweaters to the pool. Hahahaha. Sweater weather, which is of course, we know the season when Gale eats nothing but sweaters. Or any season, because that's when Gale's a sweater.

Fall is the only season though where Gale's sweat smells like pumpkin spice. Gale calls every season sweater weather and we call every season with Gail paper towel weather so you can wipe Gail's sweater off her. So baby's like, I saw a beautiful squash and I was inspired by it. So this is Agra Dolce.

There's Honey Nut Curry Squash, Cabocha Squash, Acorn Caribbean Chili or Calabrian Chili rather, Crispy Polenta, Smoked Labneh, and New Bailey. This is made with New Bailey, New Bailey. Fizzune takes a bite, she's like, oh la la, oh la la. Yeah, she literally was like, oh. Take me back to Montreal.

I would rather listen to Alanis Morissette than eat this. I don't like to criticize other countries, but Canada's Top Chef is actually better. You people suck. Go back to America. Solana's like, I did a butternut squash, spetzle, sauteed kielbasa, apples compressed with sauerkraut juice.

My father's side is actually from Germany and this is my ode to that. It's also kind of an ode to the pickle fridge I had growing up. God, I love that thing. Even with the sauce, I cooked it down a little bit and put out a little bit of beer. So it's kind of giving Oktoberfest with teeny tiny spetzle.

Kind of basically like rice, spetzle rice. So they judged the dishes and Antonio's like, oh my god, Bailey's dish, my first bite, holy cow, I got hit by baseball bat. And Antonio's like, I was like, what is this? All this saltiness and acidity on all these spices, it's so American. And Tom's like, yeah, well, you know,

the aqua dolce is kind of aggressive, but I like it because, you know, I think the squash is really rich and then you have all that fat from the fried Brussels sprouts, then you mix it with labneh, the labneh cools it down, it actually kind of all works, unlike my son, who barely works, or I guess works in air quotes as a mixologist, I suppose. I'm not really loving, but that's fine. I love that Tom's like, okay, we're nearing that part of the program where every dish sucks.

So I have to say something's good because otherwise it looks like we've got four really shitty chefs. So, okay, we're at six. How many ever there are? And so Punky's like, actually hers is my favorite, you know, acidity, spice. It was very good.

It was very satisfying. And Kristen's like, oh, listen, I hear you, but this feels like a condiment, not a dish. I was like, let Punky feel her way. How about that? Yeah. Yeah.

Well then how about you just like, eat it as a condiment then. Yeah. Don't tell Gil condiments aren't dishes. Otherwise you'll have to take the spoon out of a mayonnaise jar. Ha ha ha. Ha ha ha.

Ha ha ha. Ha ha ha. Ha ha ha. Ha ha ha. Fred's like, it's very good, but I do agree. There are something missing a little bit like somebody with a tuxedo and shorts. Okay. Now I feel like you're attacking America. So, all right. So no need to make fun of what I wore to the Emmys.

We serve that for Gale. And Gale actually said, yeah, we do that around here, a lot around here actually, which I like, because you know that's true. Yeah. It's time for a commercial. It's time for a Crappin's commercial. Every successful business starts with an idea,

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by joining Wondery Plus in the Wondery 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 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 like get other people to do it. And the 2019 movie adaptation of Cats. 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 Plus.

Get started with your free trial at Wondery.com slash plus. So then Kristen's like, okay, everyone, what did you think about Lana's Spetzl dish? Not enough consomme, am I right everyone? No, no? And Punky's like, well, Lana's dish definitely reflected the fault to me. I mean, it could have been a smaller dish though. It was a lot of spetzl.

It was a, it was a huge dish. And I think what they said about hers was true because they're like, yeah, you know, there's a lot of little things. Everything's really cut up into the same size. And it just looks kind of like a big plate. I don't want to say slop because it was color more colorful, but it was just a huge dish of who knows what. And it was too much. And also Spetzl should be the Spetzl. It should be the dish with the other stuff is kind of like in it, but not the whole dish.

It looked like a corn dish. Yeah. It kind of actually reminded me of the dish that we both got in Vegas, that gnocchi that we got that was so good. But I was like, I feel like I could just tell the gnocchi, our gnocchi was better. Because our gnocchi had different sizes of things in it, you know?

Whereas this was just kind of like, it did sort of have a porridge-y feel to it. Right? It just looked like one big pool. That gnocchi was amazing. We ate at Scarpezza in Vegas. And that gnocchi was killer. It was so good.

I loved that meal. Everyone should go there. Everything that happened in that meal was great. I don't even remember the, oh yeah, that was really good. Okay, so in case anyone's like, how the fuck did YouTube pay to go to, we had a friend. We had a friend who was like, I'm king of the world. It was amazing.

What a way to go to, just be like, I have this, I'll have that, I'll have 10 desserts. It was amazing. It was delish. Yeah. So basically they are like, meh. Tom's like, you know, flavor-wise, it's fine. But there's like, you know,

there's a lot of little things happening, you know? It's just, you know, I, but I, you know, I think it's a very telling that this is a Spetzl dish and no one's mentioned spezzle once. It's like, how do you have a spezzle dish and the first thing you don't say is spezzle. Like, oh, we're not even talking about the spezzle. It's all about the spezzle, baby.

Well, why are we not talking about the spezzle? We're talking about the garnish, not the spezzle. Where's the spezzle discussion? So Kristen's like, yeah, she says the thing about everything being diced too small and all the same words, same words, same sizes. And so they have to eliminate somebody. And Anthony was like, oh, shit. So let's go to the judges table, guys. So the judge, the fuck, Ronnie, the chefs are talking back in the stew room.

And Mossimo is happy with his dish. but now he's going to start questioning everything because they're waiting to be judged. And Shoa'a is like, I got a morning note from my wife. So I felt so motivated. I felt good cooking this food today because today wasn't a day that I say, I did this for my grandmother and my mother. Today is the day I say I did this for my grandmother and my mother after a note from my wife. And you know what, Shwa, we also definitely noticed,

not only did you have a pep in your step, but when you did have that pep in your step, there wasn't that like crunchy sound that normally comes from around your underwear region. That was nice. The letter's still going. She's just writing it through the whole season. So now they go to judge's table and Massimo,

Shwa and Bailey, please stay here. You won! Congratulations! You're amazing people! So Massimo was like I had a good cook today we are cooking for Montreal royalty so if 10 years ago I would have been told that I'd be in the same room as everybody that was present today I wouldn't believe you and Gail's like well that's that's great um well the chicken was exceptionally well cooked. And he's like, thank you. And Antonio is saying, the balance of the vegetables, the balance of the chicken, the balance of the sauce,

it's not because you're from Montreal, buddy. It's just that it was a really, really well executed dish. And why, how did the day go for you? He's like, good, grandmother, mother, mother, grandmother, mother and grandmother. So it was good, pretty good. Fresh underwear. Yeah. Tom's like, yeah, I really mother and grandmother. So it was good pretty good underwear Yeah, and something yeah, I really got a sense of how you cook as nice you don't it's just seem like a much freer dish Super felt like fear in all areas was was your ball sack area a little freer today

So I don't know I'm getting a different vibe You looked at the dish and they just were like so many little pieces of it and it just it looked like a package and they just weren't like so many little pieces of it and it just, it looked like a package. It was beautiful, everything was beautiful, ex-eaten. And Shariah's like, yeah, today was the first day I felt like myself making a dish. I was like, you made it to a duck in line. I mean, come on.

It's not your first day cooking like yourself. I don't believe it. So then he gets the comment that he, someone said that they'd remember that squash for the rest of their life. So put that in your pocket. Thank you. Would you like to cry now?

I feel like no one's really cried this season and I'm really yearning. I gained power off of your tears. So if someone would like to cry, do you want to cry over that squash? No? One time after Gail sat in a chair, the chair told me it will remember being squashed like that

for the rest of its life. I love this episode. in a chair, the chair told me it will remember being squashed like that for the rest of its life. I love this episode. Bailey? Bailey? What about you? And she's like, I had fun today. Yet there was such a fascinating layer of flavoring in your dish, a real intensity in

the squash. And then there were these beautiful smoky and cooling notes in the labneh. It was like the dish I haven't really ever seen before. No one saw it because you ate it so quickly, girl. Yeah, the polenta was fantastic. Crispy, not greasy, agrodolce, aggressive, but I liked it. You know, it almost murdered the French lady who was here. She almost died, but I liked that too. That was fun. You know, so it's the richness from the squash. Now, was it the best squash that Antonio ever tasted? No, but you know, you tried, that was fun. You know, so it's the richness from the squash. Now, was it the best squash that Antonio ever tasted?

No. But, you know, you tried. And it was good. Tasty, interesting, beautifully executed. Nice, nice, nice, good, good, good, whoa, whoa, whoa. We did get an email from Jen Zucarini who says it wasn't my favorite squash either. So 0 for 2. 0 for 2 with the best squash ever.

That's okay. The winner today gave us a delicious dish which really connected to the season Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, oh, okay, well, you can step to the side. And Tristan, Lana, Vinnie, and Caesar step forward. You four had just terrible dishes. We're embarrassed that you cooked such things

for such wonderful chefs of us, for us. I don't know why you're in this competition. And the one consummate that I did have from any of you sucked. All right, so tell us, how did today go for you? And Tristan starts. And Kristen's like, so the potato and the fish ratio, was that equal?

You're learning kid, you're learning. Now just start it with, did you mean? Did you mean to have such a terrible ratio of fish to potato? And he's like, oh, I wanted more veg side and the fish to just barely be there. And Tom's like, Oh, I wanted more veg side and the fish to just barely be there. And Tom's like, Well, you know, I got news for you. The potatoes were completely planned. What are you TV guide reviewing girls first season? Tristan says, you know, I tried everything together at the time. So the potato seam season

to me and Antonio's like, well, I appreciate the sustainability, but I feel like when you do too much on one plate and there's three sauces with the other with the other oil It just gets very confusing. Yeah sort of like Gail's choices at TJ Maxx, sorry. I wanted to honor her other favorite stores Lana when you cut all the garnishes in the christen, when you cut all the garnishes the same size as the spetzl, was that for a reason or I'm just trying to... You really need to work on your sentence construction, Kristen. Let me try. Did you mean to cut all your garnishes

the same size as the spetzl? There's only one right answer. No. She's like, well, I mean, I guess I was hoping that you'd kind of get a bite of everything. same size as the Spetzel? There's only one right answer. No. She's like, well, I mean, I guess I was hoping that you'd kind of get a bite of everything. And Gail's like, well, because you cut everything

to the same size, it was very hard to differentiate texturally between everything. Is this a squash? Is it a piece of corn? I don't know. Is it a piece of bread? I mean, I really don't know. I have no idea.

Very difficult to differentiate foods cut the same size. Gail looked more confused than the time I gave her a grab bag of mounds and almond joys. She didn't know which one was which after a while. Put too many in the mouth, it just all tastes the same. Well, I liked where you're going there. Okay. You know, felt very fall.

Okay. But the spetzl was a little on the soft side and it just disappeared. Where's the spetzl? Spetzl? Hello? Hello? Hello? I mean, whoa, there's like David Blaine there. One minute there's a spetzl, next minute There's a top hat and spetzl's in there. Puts the top hat on, his head's not covered with it. Where'd the spetzl go? Where is it? Yeah, sort of like Tarzan's career after this Mission Impossible movie runs its course. Am I right? Sorry. That's right. You got it straight Tarzan's career after this Mission Impossible movie runs its course, am I right? Sorry.

That's right, you got it straight Tarzan, I'm not afraid. Hey everybody, I have one question. Do you think that Tarzan knows Tom Cruise? Just kidding. Hey Tarzan, I'm hanging out with the real Tarzan up here in heaven and he said, stop using my name. I have a legacy, you know. So, again, I was like, baby, what happened with the radish?

Some of us didn't get radish and some of us are not happy about it. He's like, well, it was just a timing thing. I mean, I just boiled down and I guess I missed a few of the plates. Wow. So you're saying that the little piece of radish that you stamped out that you could have done, I don't know, maybe 30 minutes prior, you just left out for the last second and couldn't get on the plate. I want my radish, Finny. And Gale's like, so did you taste the consomme

on its own radish, Robert? And he's like, well, I tasted it afterwards and it was seasoned. I mean, it was definitely there. Look, when someone's asking you a question to inform you that you sucked, don't say you did it on purpose. He's like, yeah, it was delicious. You think it sucked?

It was amazing. It's my best work. Chris is like, it was rich and heavily seasoned and it overtook everything else. You took the thing I love most in life, a consomme, and you ruined it for me. You will pay. You will pay dearly.

Yeah, you know, the lamb was too punched up. I mean, stop punching lamb. Can we just let lamb live their lives? Don't they have to go through enough? Why are we punching lambs? Stop punching lambs. Scrap lamb, don't forget that part. Scrap lamb.

Scrap lamb consomme. Elvis called, he said, Scraplam, don't forget that part, scrap lamb. Scraplam consomme. Elvis called, he said, I would never make a sandwich out of that. So, Tom's like, I tried feeding Elvis a peanut butter banana and scrap lamb consomme sandwich and he passed away again. He went to other heaven. So then Tom was like, I mean, this is just a dish that anyone can make.

Anyone can make scrap lamb. I mean, we could throw some peas and some scrap lamb into a bowl and you make it. I mean, I know you have a point of view. I'm just not seeing the season. I'm not seeing you. What's your season? What's your point of view? How much scrap lamb do you need to put into something?

I just don't get it. So now Cesar. I was excited to don't get it. So now says R. I was excited to cook summer because it reminded me of my garden. I have a garden and like the ingredients I put on the plate, that's something I grow. Yeah, so I know it goes well together. I grow it myself.

Not in this garden, my other garden. So maybe it'll taste different. On my garden, it tastes good. I hope it tastes good on the same foreign garden. I was like, let me try this question again, just with you. I fucking hate Padma, but sometimes she has a good way of getting to the bottom of things. So, did you taste the corn itself? He's like, yeah. And she goes, was it sweet? And he goes, yeah, a little. She's like, no one is understanding how sweet corn needs to be.

Do you understand the concept of sweet? What are things that taste sweet to you? Cardboard, rocks, paper? Fingernails, come on. He's like, yes, yes, and yes. Well, there's the problem. You did not rob me of a radish today, so for that I thank you.

Thank you for at least providing me as much corn as everyone else, unlike some people with their radishes. Kristen is like, so the ratio of corn to the ground, cherries to the yellow peppers, what was that? Were they all equal?

Did you mean the inequality of the, come on Kristen. Oh my God. I feel like whatever character Edward James almost played in Stand and Deliver, I'm just teaching these people over and over again. They also want to know why he filled the tomatoes and he's like, I thought a creaminess was good.

Tom's like, well, I don't think you need that because you know, that nut, it just gets in the way of those fresh flavors. Oh, nuts thought a creaminess was good. Tom's like, well, I don't think you need that. Cause you know that nut, it just gets in the way of those fresh flavors. Oh nuts. Am I right? God, nuts always ruining fresh flavors. You know, all these summer ingredients didn't shine the way they normally should.

Without nuts. By the way, here's an idea. If you want to add creaminess to your corn salad, how about you add cheese? Why are you adding pistachio cream? Add a little feta, add a little something, a bright cheese, a brenny, but other. It's acting like they don't have access to cheese.

You can do cheese, it's okay, it's not gonna end the world. You know what, is that wrong you use cheese? Huh? Huh? Huh? So now they have to do, they have to go back to the stew room

and the guests, or the judges have to decide. So they are taking into account the quick fires. So, um, between coming out on first on the quick fire, you know, he didn't have a bad dish, so sorry. So he's probably safe. So that means Tristan Lana or Vinny is out. So Gail's like Lana's dish, I think it ate totally one note. OK, it was like Pat,

am I trying to sing a song? One note. Hey, that's not fair. They told me to only use one note in glitter. That's not that's not nice, Gail. I don't like how she did that to me. That's that's pretty strong for someone who literally ate one note when she swallowed a didgeridoo whole.

Wow. It's the only instrument that makes my noise. Wow. Hey everybody, here's the note that Gale ate. So Kristen's like, I mean, all this other stuff was happening inside and like, yeah, you couldn't taste any of it at all. And goes, that was my problem.

Her dish felt lackluster, almost as lackluster as a dumpling without a radish. But I think of the three Lana's made the most sense for her season. And so they're like, okay, Lana's safe, Lana's safe. So now it's really coming down to Vinny and Tristan at this point. Like there's never, there's's no way they're gonna ever eliminate Tristan ahead of Vinny. They're just it's just won't happen. Well, I don't know I wasn't sure because they like to keep it spicy in here I mean, we all thought Katya was gonna come back and Cesar came back instead. So I was like, oh my god

Maybe they're gonna make it really crazy and get rid of Tristan But they didn't Tom's like for me Vinny's fish didn't feel like spring. I mean, what? And there was a couple of peas thrown in there. Hand suck peas. Okay, but still, but still. Yeah, I mean, the consomme should have just been lighter. It should have been a light consomme,

but it was the lamb, it was really lamby. Super lamby, lamby, lamby, lamby. Padma, you have a joke about that? Consomme, lamb, lamb's crap, consomme. Podba, you have a joke about that? Lamy, lamby, lamby. Consummate, lamb, lamb scrap consummate. That's all I have to say about that. Lamy, consummate. That's like, ah, ah, that's like Rock Hudson and Joan Arc having,

making soup together in heaven. Shut up, lamby, consummate. Oh God. Wasn't ready for that. I mean, just kill me again. So Kristen's like, you know, Vinny's very good at taking the challenge and fitting a story into it, even though today we really didn't get any kind of story. But I didn't hear he talked about a panda one time. So yeah, I mean, he likes, you know, I know he got caught in the middle somewhere. He was like, okay, sustainability. So I'm going to add lamb bones as opposed

to just, you know, just think it does. He didn't even think that the consomme needed it. It's just an innocent consomme. A consomme does not need lamb bones. How could it do this to the consomme? So, uh, they, they're torn between this consomme and Tristan's under-seasoned potato. And Antonio's, he really had a real bone to pick with that salty sauce. Cause I don't think anyone else really complained about the sauce, but him, he's like, I mean, he used such a salty row. Has anyone else picking up on this?

It was such a salty sauce. I mean, it was rich and heavy enough for Padma to marry it. All it needed was about 50 years more in age. So in this challenge, you know, oh, go ahead. It was rich and heavy enough for Gail to, wait a second. Did you use that against me first? Wow, Gail, that was really mean. I really don't like judges criticizing each other like that.

Wow. Wow, Gail, really mean. Horrible, Gail. Horrible thing to do. Yeah, go too far, Gale. Too far, Gale. We don't stand for those kinds of jokes on this show. So let's talk about the quick fire. Okay. Let's talk about that.

Or as I call it, whatever they say to my son every time he tries to get a job. Quick fire. So Kristen's like, Vinny had a foie gras. He had a foie goat cheese uncrusted sandwich. I mean, what was that? Why would you put foie gras and goat cheese together? That's ridiculous.

That's worse than a scrap lamb in a soup. Yeah, that was pretty weird. Then Kristen brings up Tristan. She's like, yeah, Tristan made a hot dog soup with a croissant in it. So, I don't know that that's much better. Well, it's official everyone, our show is Jump the Shark. These descriptions have told me about it.

We're canceling our own show right now in the judging. So Tristan's like, I mean, they're all pretty much equal right now, which means they suck. So do we have the answer? Who do we hate the most? Okay, who has run out of Panda stories? Okay, let's bring it back in. So the chefs, three of you have done some great work

all season long. Unfortunately, you decided to stop cooking well when Punky showed up. That's not nice. But this is the point of the conversation. Yeah, yeah, go on. Go ahead. Sorry, I thought you were done there.

No, no, I know. I sort of sounded like I was finishing and then I was surprised. I kept on going. Kind of like Gale at a cafeteria. Some chefs are good, some chefs are bad, like you. Some chefs succeed, some chefs fail, like you guys today. Some chefs are yes, win.

No, yes, happy. And some chefs are no, mad. Vinny, get out, get out, get out. Kristin, Padma, Padma, Padma. Vinny get out get out get out Christian Padma Padma Padma Vinny now that you're off the show. I hope you can do something with your winnings. Maybe take a trip To the netherlands that way you can have some hollandaise hollandaise some days in holland And Vinny's like well at least I got to show people who I am But I don't really think I got to show my full representation

of food I can make. I'm like, yes, you did. Holidays, holidays, holidays, no med, no med, no med, go. Just go, let's grab it. Brothers pizza, Katiana's garnish, that's it. That was what you showed us. Goodbye. Well, Vinny, I thought he was gonna make it into the finals,

but he just could not get it together. So, now it's now we're getting down to it and Lana Lana Bailey Tristan Massimo and Cesar so we'll see what happens in Calgary until then. Thanks everyone for being here and we will catch you on the next episode bye everyone Watch what crap ins would like to thank its premium sponsors ain't no thing like Alice and King episode. Bye everyone! Put your hands together for Carly Clap. 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.

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