Watch What Crappens - Top Chef: All's Well That Ends Wellington

Episode Date: May 19, 2023

The chefs must conserve water and make a million Wellingtons on this week's Top Chef (S20 E11). It's a double elimination, and we don't want to see anyone go!Watch the recap here: https://www.patreon.com/posts/crappens-on-5057-83229065See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hey, Prime members, you can listen to watch what crap ends at free on Amazon Music. Download the app today. This episode is sponsored by Uber1. We've all used Uber for rides, and I love using UberEats for food delivery. Okay, hello. I mean, I kind of live off of it. But have you ever heard about Uber1? Uber1 is a membership that helps you save on Uber and UberEats. With an Uber-1 membership, you get exclusive member perks, like up to 10% off UberEats and a $0 delivery fee on eligible orders. It just makes sense. I'm always getting Uberes.

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What happens What crap What What What Happens when there's so what if Hello and welcome to WatcherCrapins, a podcast about all that crap on Brava that we just love to talk about.

I'm Ben Mandelker and joining me today is the one, the only hilarious Mr. Ronnie Care. I'm Hi Ronnie. How are you? I'm great. I'm great. I always love a good Top Chef day. You know, I love it. My top chef. Oh, this was, yes, I love a Top Chef. I also am craving Wellington's so much after this episode. I just want something wrapped in puff pastry and put in my mouth. That's all I want. Oh, someone who's done a lot of dinner theater in his life. Let me tell you, that shit's overrated. But here's the good part of it, the breading on the outside.

You could bread a piece of shit, and I would eat it. OK. Got it, love breading. I know breading is the best. So we're going to recap Top Chef obviously. But before we dive into that, we're at our final few shows of the tour, okay? We're going in June, San Diego,

and then the following weekend, we go to St. Paul, Chicago, and Columbus, and the following weekend, Boston, and Foxwoods Casino, and then that's it. That's it for it. Like if you're, yeah, if you miss it, then that's unfortunate because you'll have to wait a year. That's a way to year.

We're done. We're done. We're done. We know it's what's gonna happen in a year. We could just, both decide to do something completely else. Just quit. Maybe that's it. Maybe it's in Final Tour.

Also, we announced this week that we have taken this podcast to a video, quite a bit. We've been doing video on crap and on demand for a long time and we'd love doing it that way. But we want to do more. It's easier to record videos now. I know a lot of you guys like watching video. So we have added to crap and on demand.

We're doing not, we don't want to say all because sometimes we're just not going to want to. Okay, and we're not going to do live shows on video, but you can watch most of our recaps now on video. If you want them the day they come out, right when they're released, you need to be on crap and it's on demand level on Patreon. But if you don't want to pay dick, you don't want to pay anything and you still want to watch videos, they will be released one week later on YouTube.

So go follow us on YouTube and you can watch us on video. It's just gonna be one week later. The audio episodes are still gonna come out all the time. We're just adding, we're charging a little more for Patreon, but we're expanding it, okay? And then we are giving a lot more free for the free people who really don't wanna pay and we don't blame you, okay? There's no pressure to. That's just what's going on. So we hope you guys like it. Let us know

in the comments whether you like this decision, whether you don't like this decision, whatever. Okay, let us know. But anyway, that means we're seeing more of you now on video. So hello. Yeah. And for those who are watching us on video, please enjoy our co-star for today. And for those who are watching us in video, please enjoy our co-star for today. Miss Padma Lakshmi, who appears behind both of our faces. Wow! Wow! Did you mean to make me pretend that I would actually eat a carl's junior burger? Look at me. The photo of Padma that's behind me is a photo that I took when I was in the super market last night. How's the check out Lane and I looked and on the cover of us weekly is none other

than Padma Lakshmi with a caption that says or a headline that says the powerful Padma Lakshmi left their hearts. It's implied is so nice them to spell it out though. So welcome. This is season 20 episode 11 called the Battle of the Wellington's. Isn't that fun? It's a state for the winner. Literally pride. Because you're gonna look really stupid when you lose this show to Gabri. I'm gonna tell you that right now, spoiler alert.

Seriously. So, um, uh, Buddha, we're starting off, uh, and Buddha is like, well, I guess I dodged a challenge and he goes from last week, you know, they just eliminated Victoir. And Buddha is like, well, I've done 24 challenges back to back, you know, because of our back to back seasons, you know. But I'm gonna trip at one stage and I was like, you're so cocky. I'm sorry, that is such a cocky thing to say. Like, well, I've done 24. It was bound to have a bit of a stumble at some point.

Sir, don't act like you didn't serve room temperature salmon at Down Naby. You know, why don't I hate him? I feel like I should fucking eat food. I love that. But I feel like on any other show, he would bug me. It doesn't bug me. And you know why?

I think because he doesn't bug me and you know why I think because He's really good pretty food. Yeah, I think it's really so good Yeah, and it's kind of like in sports, you know when people are really really cocky and stuff like they're supposed to be that's they're in sports You know, and I don't know. He's just got like such a cute little boy each face and a little smile while he's being so cocky that it I don't know it doesn't bug me. I don't know. For me, I think what bothers me is that like I feel like the cockiness, I feel like it's like a cock year this season.

Sorry everybody. Are you okay? Did your microphone fall over? I'm so sorry. Oh yeah. We're trying to be more professional for more video and I'm pulling my mic out. I'm ruining everybody's ears. Okay Ben, go ahead, I'm just

tightening my mic. Wow, did you mean to mess up your microphone situation there? Hmm, sorry. Wow, you're- Go ahead. Your microphone looks real sad right now. It's almost like Gale going into a 7-Eleven and finding out there's no food left. You're so droopy right now. It's like when the elevator doors open and it's just gale standing there going Garing gang Anyway, um, so Gabri is saying how he's been in the bottom five times and survives. Sorry. I'm already like you're our cat bro You're El Gato. You're our cat bro You know where they have a lot of cats

Morocco. Yeah, it used to be called more cato, but the change along the way is. And Gavry's like, this competition has been a roller coaster. After I won top chef Mexico, I was able to buy a farm with my mother and then they show a picture of this really sad.

It's like that famous painting where they're holding the American H. The H. H. Yes, thank you. I was like, hopefully Ben knows what it's called because I sure is shit, don't. And so he did like a picture like that with somebody.

And he's like, but now if I win this one, I can get a better farm because that farm sucks. I was like, I love it. Yeah, I love that just going on competition. Let's just keep going on competition so we've got a better fucking farm. Yeah, I love that just going on competition. Let's just keep going on competition, so we've got a better fucking farm. Well, he says that like me, girl. Well, it sounds like he said that he got a farm,

but that farm is covered with weeds. So now he wants the money to basically make his farm good. Or you could do what Sarah does, and serve the weeds to me and say it's actually something that people eat. Yeah, you could do what Sarah does, and add some Gorgonzola to the weeds, galeleath them. So now it's the next day and everyone's getting ready.

So Buddha Face Times is wife. So I thought, oh, you can't tell. You never know if this is the Face Time of Death or the Face Time of Victory. So he's like, it's towards the end and everybody who's going to get kicked off now is really good except the cat. So Buddha calls his wife who let me say this is not a vain person, you know, and I always respect when I see people who just have zero vanity. She knows she's gonna be on national TV. She answers her cell phone and then she holds it down low or her ribcage and then looks

down on it. That is literally nobody's best angle. Who talks like that on a phone? I don't know, but she was like, she's like, I don't care. I've got to make some pastries for a restaurant that I work in. So he's saying how, he's like, you know,

I knew it would be hard for my wife when I decided to come here on top chef, but she said within half a second, you got to do it. And if you miss me, don't worry, I made you a mold of me. Take it with you. Million Rebecca, we've got goals. We're going to have a family soon.

And we got a fast car. Takes a while to get out of here, but we're going to make it. And then they show his little dog that he spent his winnings on last time to get out of here, but we're gonna make it. And then they show his little dog that he spent his winnings on last time to get that little cute dog, little pudgy dog, eye surgery, my god, he's so, he's worth it. He's worth it, spend that money. So then we go to the kitchen and Padmas and Ombre,

which why would you do that to yourself? I think today's show is hateful towards women. Dar, I'm gonna say it. Wow. Today's episode. I'm in the sand. Ha ha ha ha. Some misogynist came and just took over

and really hurt all the women on the show today. I was nappy with it. So Padmas and Ombre, and she's like, welcome chefs, top six. Quite an accomplishment. I like to introduce. I'm sorry that the New York Times bestseller list in which case top six. Wow. How about you be number one for once. Sorry. Not an accomplishment. None of you have a steamable rice in the grocery store section of some grocery stores. Am I right? And that's a bigger one. But still top six of something of somewhere.

Great. Don't say top six around Gell unless you want to hear tweaks, Kit Kat Snickers, Milky Way, Amin Joy and Mounds. I recognize at this point a memorized that I should say. I'd like to introduce you to two Michelin stars, Chef, one lesson, what are buttons from a couple of weeks ago? Andrew, not my dear friend, Wong. So, Andrew, what's it like being a less famous version of my very dear personal close

Wong friend, Alie Wong? You know what's funny is that Alie Wong is a star and you only have two stars, God, if you and Alie Wong merged, you could finally get that third Michelin star. You have two stars but Alie Wong is a real star. Do you feel like the wrong Wong right now? I have a question. When you think about the fact that your star is named after a strange little tubby mannequin that plays with tires.

Then you think about Alibong star that's based off of just pure fame. Does that make you want to cry? So Tom's like, oh my god, Wong is a beast of a chef. I'm thinking we're going to cook in a dishwasher today because they're standing by a dishwasher. By the way, with dishwasher detergent on top. And you gotta love this show just taking any ad they can get. They're like, wow, dishwasher detergent, sounds delicious. Let's do it.

Gail, put a cherry on top of that and just eat some on Instagram. We're in. Chef's, this quick fire is sponsored by a concept that Gail doesn't understand when it comes to eating. Finish! So who here likes to do dishes? And Ali is like, I don't mind. And she goes, huh?

I mind. That's why I just passed mine by Gail when I'm done. Lick some clean every time. Unfortunately I passed mine Nintendo Switch on a plane and she'd lick that clean too. I said, Gail, it's just another flat surface, not a plate. I had to start Zelda all over again. Poor thing. Poor thing electrocuted herself to the tune of the Hyrule Castle. How awkward.

Dun dun dun dun dun, sing! Quick fire challenge. When it comes to water conservation, I was like, oh shut up, oh shut up. She's shut up. You know that she was like, okay, you know what? I'll take a dishwasher detergent. If I can talk about water conservation, it's really important to me. What was the name of that judge that just had on him made them lick plates? Oh, uh, good. Uh, Gaggen. Gaggen, yeah. Wow. Gaggen likes to do dishes.

Sorry, that was a joke that would have been a lot funnier about five minutes ago. Anyway, don't put any of Gaggen in there. Am I right? You're going to waste your water. When it comes to weather conversation, we recommend people hold up bowls to gale as she walks across the room, just capture all that sweat. Did you know that you can save up to 20 gallons of load by skipping the rinse when you use the dish?

Excuse me. Does anybody want to eat off a soapy goddamn dish? Paz, ma. Do you have any other ideas? You know, Gail's been conserving water for years. That explains why she doesn't shower. Speaking of blue cheese. Am I right? Well, I wonder if Michelin stars are made of water because that would explain why you're conserving water by not having a third one, Andrew. Sarah, take me a while to get there, but I hope it's still burned.

It was a while. So she's like another way you can conserve water as a chef is to take a look at how you prepare your food. For example, I suggest using water. Like what? Why does this make any sense? So she's talking about steaming, but that takes water. I mean, roasting takes less water.

I know. It's like in an effort to conserve water, we're going to have you use water and evaporate it so it disappears into the environment. We're going to have you save water today by boiling pasta. Welcome to the pasta. We are going to have you save water by turning the quick fire kitchen into a small wave pool and then you can ride a surfboard on it like Alvin in the opening credits of Alvin and the chipmunks. So Andrew Wong's like steaming is incredible. It's a delicate way not to only maintain moisture nutrients,

but moisturize the food. And Padma's like, our friends at Finnish won a dish with a steamed element in a dishwasher soap. And since we're conserving water, the only water you can use must fit into that part. And that's all you can use in this challenge. Now, unfortunately, you won't have a lot of time with this water as Gail will need to have her bathroom back.

So it's like one gallon of water for all six of us for this gentleman who has two Michelin stars. This is going to be like finding a needle dicks DNA and a stack of peduca blankets. The winner, that was Gross Sarah. The winner of this challenge. By the way, I would like to offer Sarah if you have any quilts. We can put in the dishwasher and see if that helps. Okay. The winner of this challenge will get $10,000 from Finnish, which is not to be confused

with the very famous Finnish person I plan to be friend very soon. I can't wait to go to Finland and ask a Finnish. When did we steal sardines from America? I do plan to go to Finland and say, take me to your most famous person so I can remind them that they're not as famous as American famous. But I'd like to remind everyone you're going to get $10,000 from the company named after something my first husband could never do. Finish! Okay. Don't run out of steam!

That was a pun. That I made. Go! I got it. I got it me Steam steam so Mars like if you know me guys I Saute or I fry things I don't steam Wow, well mostly saute in Morocco actually, but you gotta do it somewhere

So Sarah starts portioning out water for everyone and she's like, being a mother, I know that sharing is the way to go because every time my little three month old baby wants to steal a toy from my other baby, I'm like, stop it, you have to share, share your little rattle. So anyway, it's not me being water police, it's me being water ma'am.

So they all start making their steamed foods Gabby is do Gabby is doing a michiote a traditional Michiote is made from lamb for three hours. So he's gonna use fish instead and He's gonna also do a quick adobo. So these are These are things I've never understood about quick fires. Like you literally can't do it though, but in five seconds, like you just can't. I remember when someone made in Yokey and that's when my mom was like, I'm calling bullshit, this is fucking bullshit.

Anyone cares? Then the history, the history of when your mom checked out of the quick fires. So like season one, she's like, I'm done. This shows the lie. His bullshit. Well, it's like Iron Chef and how they all know the secret ingredient ahead of time,

which I think is bullshit. So, Tom is gonna make a scallop mousse. And in Mars, like, this is like the Indian challenge. Like, do I eat a lot of dumplings? Yes. Do I make a lot of dumplings? No. Have I been to Morocco? Yes. Will I go back? I hope so.

I think what Tom is doing is really cool. He's doing some kind of moves like where he gets like an egg white base and then he wraps it in plastic wrap and then he steams that and then it blows up to look like a moose dumpling type of thing. Yeah. Unfortunately, it didn't really work. But it's like most of Tom's things. It sounds really cool, but then you're like, what the fuck is this? And people are like, is this, yeah,

is this just underarm flap? Like what is this? Why am I eating it? I'm surprised he didn't set up the way I was supposed to. I used to actually make little, not pastegers. I think they were like, she little Shumai, Tyler Florence of all people. Had a rest before it.

Yeah, because you know, when you were gonna make some Shumai, why not turn to a white guy from North Carolina? But he had one on the Food Network, and you basically would put shrimp, and I think shrimp pork and seasoning, maybe some green onion into your food processor. And you sort of pure it up in the food processor and then you would like, you would,

I think you wrapped it in dumpling things or whatever, but ultimately it gets steamed and it only took like 12 minutes and they were perfect after 12 minutes. And you would just think, Wow. Yeah, you would think it would take so long and it does not take long at all.

So I would think that the scallop mousse would set up in time. Yeah, scallop mousse would set up in time. Yeah. Oh, scallop mousse. How disgusting. I didn't realize. I didn't know what word I was trying to write. Scallop sounds gross. Remember when I take it all back? I think it sounds good. I almost botched scallops last night and then I didn't. And then I had to regret. I like scallops cooked. I just like a scallop mousse steamed sound. That's true. So much of scallop is that texture too, right? Yes, the butter and the crisp on it, you know? And then the meaty texture. I don't like scallop, soviti, or like slimy scallop.

Well, there's only one way to find out how scallop Moose tastes. By never having it ever, ew, that's poor people's food. Yeah. So then Sarah's doing a five-spice steamed cabbage and she's telling us, you know, it's hard to develop flavors with a steam. I like roasted and burnt.

That's what flavors I like. You know, everything I've done this season where I take my food and I put a southern twist on it and then talk about people coming on blankets. I want to throw that out the window like a baby and dirty bath water. And I'm gonna say, figure out how to get back up here, baby and stop your crying. You're the one who made the bath water so baby in dirty bathwater. And I'm gonna say figure out how to get back up here, baby,

and stop your crying. You're the one who made the bathwater so dirty in the first place. Oh wait, you're hungry. Mom was coming, get over here, little baby. I'll tell you, if there's any strategy that always works out well on top chef, it's abandoning the tried and true

and using a totally different culinary perspective that it's not organic to you. That always works out well. So, you know who I don't really ever want to hear say, you know what I'm gonna do? Asian food for the first time, Sarah. Yeah, you know who I don't want to hear say that she's gonna make a five spice Asian cabbage.

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So then Ali takes rest of the water and he's talking, he says, in Arabic, we say don't waste water even if you're by a river. But that's what Gail says, too. But it was about chocolate when you're by a chocolate river. She's the only person banned from Willy Wonka's chocolate factory. Sorry, I'll see myself at it. I'm not in this part. I actually have a correction.

I do believe that Gail's expression was, don't waste air when you're near a chocolate river, just inhale the chocolate river. It doesn't really have a poetic flow to it, but it gets her through life. I'm even just Gail, so it all makes sense really. Okay, now I'll see myself out. I'm gonna go back and call up Gagon and let them know about this concept called finish that he could use on his dishes instead of his tongue. So, Gabri is used to sharing water

because he grew up with three brothers. I'm like, well, okay. Okay. I mean, you're talking about taking your sour and not really steaming things, but all right. Listen, okay, what our conservation is important, but also, I don't know if I need to hear like a huge number of backstories

about people's memories of using water in their childhood. But we're at that point, we're at that point in top chef, where, and especially after today, because today is a double elimination, it's like, we start hearing all kinds of back stories to a really weird shit. And today is like, tell us about it time. Gabri, tell us about it time.

You had to conserve water. It's like, uh. Oh, showers. Got it. Got it. That's great. That's great. Buddha's got his bamboo steamer out, and he's like, steam evaporates so you're essentially

losing water, but the bamboo basket is really insulated. It's good for a tiny moisture. I was like, wow, really glad they supersized this episode. Really glad. Right. So Tom's like, well, you know, sorry, wrong Tom. Steamed buns coming out. Did they work?

Did they work? I don't know. I've seen buns work. I've had some like chefs, yeah, five minutes left. And then the Mars like, oh, I'm good. I'm gonna, you know what I'm gonna do? I learned it's a Morocco. If you're steaming something, throw oil in it and then it's steam fries it. That is just frying it.

I don't think there's such a thing as steam frying it. That's okay. Maybe I have to say, I kind of, it sounded delicious to me. I mean, it looked me too, and it did fry it. It did fry it. It got it crispy. So, you know what? I think Omar knows more than me.

I'm going to say that. Yeah. So, now it's time to taste. So, Gabri goes up first and he has his soul and muscle machiote with adobo and Pam goes, Gabri, how did you divvy up the water? And he's like, ah, he's like, well, Sarah took the water for all of us, and we just take what we need. Oh, okay, and did she use that water to pour on her crop plants

that she's going to serve to us later, aka weedseds, aka Mashup, Daned Lions, aka Butter Cups and Skunk, turds. You know what I'm saying, Gabri? Sorry, I had to get that up. I'm gonna ask you a question right now that sounds a little more delicate when I ask it to gal. Did you all have enough? Ha, ha, ha. So then boot us up and he's like,

I did a seafood hot pot with black vinegar and soap all fish. There's also water melon radish dumpling and then Sarah did a steamed cabbage with five spice tofu puree and Mr. Wong goes, so this is a crispy chili oil, huh? Yeah, then he reaches for a glass of water slowly. She goes, Oh, I think that's someone told him there was a Michelin star at the bottom of that glass. Don't mind that.

Don't mind him. Uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, uh, Why do I keep saying alley? I'm such an idiot. It's like a week 90. So Ali sticks his nose and his Ali is next and the guy sticks his nose and Ali's dish. Thank you. It was very difficult for me to get out He did a steamed sea bass with a sauce of bell pepper garlic and chili ginger Yes, and then Tom is last or not last no Tom is next and he has a scallop mousse with chorizo and chorizo oil. And Andrew Wong is like, is this the texture of the mousse that you were looking for? Excuse me. Let me ask that more directly. Did you mean to have such a shitty texture of your streamed scallop mousse, Tom?

Can I also get the, so we know that that was a dish from this idiot Wong? Okay, that would be great. Hey, Andrew. I'm Thank you. Thank you. Hey, Andrew. Remember Sarah's crispy chili oil. I know. Right. Makes me want to drink some water. Oh, no, Michelin stars there for you.

So let's see here. Um, um, a mar is like, uh, oh, I'm doing, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, um, Oh, so he has a steamed and pan-fried pork dumpling with, wait for it, a beet twill. So I think the twill is the real kiss of death because I think everyone who's made a twill this season has either gone home or been in the bottom. Like the twills are not working out for people. They're not.

I thought he said beef twill. So I'm really glad that you corrected that because I was like gross. Um, so she is, um, I like that. Amar, she's just so casual with us. She's like, Amar, put it to even steam here. Come on, Amar. Wait, she has zero respect for Omar. And he's like, the dumplings, I steamed them fried. I was like, mm-hmm. A nice one, Amar, steeping. Amar, did you them fried. I was like, mm-hmm, nice one, Amar, stupid. Amar, did you get the haircut I've had for last week? Go get the haircut, Amar, seriously.

Get back in line, dumb dumb. Amar, I've heard there's a place that poor people really enjoy, and I wouldn't have for girl there, of course, but it apparently works out for people. It's called Fantastic Sam's. Come on, look into it for crying out loud. So not Ali Wang, how do you think our chefs did? And he's like, we were looking for steaming to be celebrated.

So I'm just warning you now, whoever didn't celebrate steaming is in for warm, sad, sorry surprise today. Who had one of our least favorite dishes? He's like, Sarah, oh, I knew it. I don't have a follow-up to that. I thought I did it, just the moment took over me. I knew it, Sarah. Sarah had the least, well, to be fair, she seemed her blanket, not her actual food, right?

Right. Hopefully, otherwise, there's gonna be a lot of pregnant blankets in peduka. So he's like, your dish didn't have to be Asian, you forced the Asian on the dish. And she says, you know what, 100%. Guilty of forced Asianism, what do you want for me? So then he's like, Tom, that moose had a wet texture. And Tom's like, thank you, chef.

I can't believe scallop, steam scallop and a bolted drug. Why? All right, settle down. Okay, Amar, please tell us, I mean, oh, I'm sorry, Andrew, please use your two Michelin stars to explain who's in the bottom next. And he's like Amar, there were some technical issues

with the dish, the filling ended up being quite dry. Yes, it reminded me a bit of Gale's hair. So I didn't really like that texture of my mouth. You know what, it's like I always say to Gale's dresses. Just steam them and let it go. Now for our favorites. He's like, Gabri, great. Explain the food.

Excuse me. All right. What I really saidri, great. Excellent. A food. Excuse me. All right. What I really said was my new tagline. And now for some good news. I like parliament. I ask you a question. Am I English or Australian?

I have to go. And now for some good news. You're from a small island called Who the Fuck Kairs. All right. Now the English for the rest of this. Well, great at elbow accent. Wow, nice, like English accent, where we all know where you're really from. Don't tell Andrew where he's from. Buta, technically the dish was cooked beautifully. Ah, but our favorite of the day, really celebrated steaming.

It didn't shame steaming. You know, I've got a charity that actually helped steam things, gain confidence, you know. We tell steamed things it gets better. I just want steamed things to stop getting the feelings hurt. I was like, who made this guy get on the steaming bandwagon? Who gives them? I've never heard somebody so offended on behalf of steaming before. Yeah, settle down steaming, X. Alright. The winner. Who's a dear close personal friend of mine I'd like to add. She taught me all about witchcraft. I do it sometimes

to scare a girl. Hey you, the winner of this steaming quickfire is... Abura! Abura, you just won yourself $10,000 from Finnish Quantum! And he's like on-breaking records from my own sleezing. I was like, okay, Buddha, that's enough. Also, they're donating $10,000 to the charity Fish and French fries, Hiking and Mountains made out of Bull Hills and Sarajevo. Yay, charity poor people!

He's like, that's great, that's an honor. Now, Buddha, one thing we didn't mention is that those $10,000 you won come in the form of finished bottles. So enjoy your lifetime supply of finished detergent because you're not wealthy Please try it. Just try it. Pat might give him a hug and then he's like, they hug and he's like, it's been an actual honor. Thanks so much. She's already like walking away. And now if the hug is the end of the communication.

That was it. I really don't know who you are. Congratulations on your mediocre number of Michelin stars. Listen to any way, chefs. Listen, I appreciate you being here, but honestly, when they said A dot Wong was coming, I had a whole different idea of how this episode was gonna go. So you can see yourself out, thank you.

I literally, that's why I'm wearing one friendship bracelet. Now, it just looks stupid. So, gather round chefs Gather round chefs you not that close Gather around yourselves around yourselves. I didn't mean me Okay, do you see do you see Joan Mats here for you people in your grubby feet? No Just because your friends the battle is only just begun You know, it's gonna be tough because this is the first time in history I'm doing a segment not standing on a gel mat.

And she's standing in between the two gel mat. I was like Padma is basically like this is Padma's version of doing like a handheld docuseries in the Alps. This is her monster. This is her Charley's there in a monster moment. I'm stripping myself down and I'm not gonna stand on a gel mat. Because I've got an important story to tell you. Get on this by Christina Ricci. Go ahead, sorry, Ben. Sorry, Pat.

Get on this by Christina Ricci. You know, frumpy Microsoft in the video. You know, frumpy but without the Oscar. How do you, one of the most iconic dishes that England has contributed to the world, is bad dental work. Additionally, it's not so much a dish as it is a concept. Anywho, additionally, beef Wellington. Beef Wellington is beef that's been coated in pate and duck cell, sort of like Gail's TV remote. Rapped in puff pastry and baked, this dish is often associated with fat people, but it

was started by the first Duke of Wellington Arthur Wellesley. I bet you thought his last name was Wellington. Guess what? It's Wellesley. Ha! The first ref Wellington created for a celebration, commemorating his defeat of Napoleon in the Battle of Waterloo, after which everyone died of diabetes, high blood pressure, and cholesterol. Who cares, you here? Wow! What a Calvinist quick fire room we have. I here is familiar? Wow.

What a Cavanaugh's quick fire room we have. I can hear my own voice. Okay, let's do it together. Who? Who here? Oh, I guess my echo went away. Who here is familiar with beef? Who?

I guess they installed some padding. Who here is familiar with beef? Who here is familiar with beef? Who here is familiar with beef? Who here is familiar with this? Who is familiar with this? Who is familiar with this? Who is familiar with this? Wait a minute. Wait a minute. That's not a Wellington.

Exactly. Copy. Damn it. There's another one of you. Oh my god, there's two Jovets. I'm not standing on. Dude, dude, dude. The world's been turned upside down.

Dude, dude. I'd like to thank the world turned upside down. I'd like to thank the Academy for this asker. Anyway, who here is familiar with Beef Wellington? The Wellington. Wait. Who here? Who here? It's familiar with Beef Wellington.

Who are you with Beef Wellington? And has thought about Beef Wellington. And has thought about Beef Wellington. In Paris. In Paris. Oh, not you Sarah. Sarah. You only have an American perspective. That's too bad. Sarah, it's like you've got American pity, but in a cave.

Well, they do say you don't quite understand beef Wellington until you've walked along the shores of the sand. That's a river Sarah. It's where you'd wash your quills. So today we're celebrating beef Wellington. Or as I like to call, gal, beef Wellington. Now, anyone have experience and all these like well we learned about it in school but that was 10 years ago and she's like well we're gonna have a better of our own. We just had a challenge about water and now we're gonna base a challenge on water, Lou. Oh yeah., this was worth a bathroom challenge about beeswelling tin

How much whaling tin can we feed gale Simmons before she runs off to the town? Trill How many this is our one challenge where we all get to gale out for a night eat three beeing Wellington seats Because I won challenge where we all get to gal out for a night and eat three beef Wellington seeds. Yes, we're looking for not one, not two, but three beef, Wellington's, or I should say three regular Wellington's, also known as Gail's Breakfast. So we're going to have a seafood, a meat, and a dessert Wellington. You'll be cooking for us, the judges,

Gale the Dum Dum, and Kirk Westaway, not Cameron. Thank God, although I do want to see how those Christian movies turned out, because I've never read the Bible. As well as 25 diners who will all be voting. We'll take the poor people's votes into account too. At least we'll pretend to, just like we do in America. We're going to take the poor people's votes and wrap those in pop pastry and feed those to gale gale's actually gonna get the opportunity to eat the popular

vote depending on the key that gale burps in we'll know who wins whoever wins the popular vote will be wrapped in phylo dough and eaten by Gail. Sorry Hillary Clinton. To serve 25 diners Wellington is difficult, but for Gail to eat 25 diners worth of Wellington is very easy for her. It's priceless am I right? Sir. Remember Mastercard was a sponsor. Mastercard, be sure to reply for your finished master card

Get points and every bottle of finish that you buy So Tom Tom's like diners doing you know serving on the diner is difficult Also serving the diners rebirth boiling tense no they am I going to be able to do that? Also, serving the 9th of 3 birth dwelling tents, no, they- am I going to be able to do that? Wow, that was really impassioned, Tom. Thank you so much. Okay, well, that's a lot of work for one person to do alone, right? So, chefs, please draw knives, and then stab each other, and whoever's standing will just win this challenge. So you're willing to and don't need to be traditional teams of two. It's the final team challenge of the season and it's important because it's What gale basically is gonna do after this challenge double elimination Tomorrow bring it in double Tomorrow bring in a double Tomorrow bring in a double wide lieu for Gale

Because it's gonna be a double elimination after this tomorrow. You'll have three hours to prep and cook in Gale's own private bathroom the tobacco dock Why are we still recording? We are so offensive. I just feel so bad for the people who did not hear a warning at the top of the season. I think at the beginning of these, we need to start putting some kind of warning. We need to record some kind of warning. This relationship between Gell and Padman is all laid off, no gales were harmed at the beginning of this video.

We love Gell, and we do not think that she is some crazy monster. And we actually don't even think Padma believes that. We just like to think that Padma thinks that and we literally just love making shit up. Okay, we love being completely evil to people who don't deserve it once a week. Okay, it's a hobby.

Yeah, this is all fake guys. So, Buddha's like, I learned Wellington's working at Gordon Ramsay. He would throw them at my face. I'd probably have done 30 Wellington's in my career, which is not surprising. At the time, he wrapped my head in a puff pastry and said, what is this? And I had to say, an idiot Wellington. So for this challenge, I'm going to propose making a Wellington

in the shape of Gordon Ramsay's head. I've got a moment. We're going to make one in the shape of Gordon Ramsay's head and another in the shape of a donkey. Literally, I used to watch Hell's Kitchen, I felt like every episode was them having to make Beef Wellington. That's like when I think of Beef Wellington, I think of that stupid show. I think of dinner theater. Oh my god. It's like I've had so much beef Wellington for free. It's not even good for you. I've got to tell you. Wellington for free. It's not even good for you. I've got to tell you.

Hi, I'm Michael Patrick King, host of the official Max Companion podcast, and just like that, the Right Is Room. Each episode members of the Right Is Room and I unpacked moments from season 2, sharing juicy details you can only hear from us. Stream and just like that season 2, starting June 22nd on Max, and listen to end just like that the right is room on Max or wherever you get your podcasts. So, um, Buddha and Gabri are a team, and Ali and Tom are a team, and we hear them planning. So Buddha's telling Gabri, lest you see food, for that we're gonna do salmon, and then we cut to Tom going, salmon is nice, we should do salmon. And then cut back to Buddha going and then we'll do beef.

And then we cut back to Tom going, beef, definitely beef, duck salad, spinach and clamp. Yeah. And then a moron Sarah want to like change it up and everything. And, you know, they're just going to like do some of the big flavors. And they want to do like a truss, let's say apple pie Wellington. and they're just gonna do some of the big flavors and they wanna do a Tress Lichet Apple Pie Wellington and she's like, I think our team's gonna do really well, you know why? Cause I was thinking, so I got this great old rubber boot

and I thought if I just slice it up, I think that'd be a real nice new touch on like doing Wellington, just like wrap a leather boot up in puff pastry, a little bit of elements glue around it, beautiful. So then Tom is going to do some kind of apple dessert, some kind of apple whatever, Wellington. And Sarah is going to do the tres leche with an apple. So here we go, head to head. And Buddha and okay, so now we go to where they're driving and we see what they're all making. So Buddha and Gabri for their seafood,

they're going to do salmon, meat, beef, dessert, peach. And then Sarah Amar are going to do seafood, tuna, shrimp, meat, lamb, dessert, apple pie, tres leches. And now Ali and Tom are going to do for their seafood, salmon and and prawns, and they're gonna do beef and dessert apple. So, yeah, and Ali is talking about. I wrote in this section, Ali and Tom drive, they're losing. That's what I wrote. And the reason I got that impression

is because they look so not only stressed out, but really sad and defeated, I thought. Especially Tom. Like Tom is at the end of his fucking rope at this point. See, I, I, at this point, started to get worried that Sarah and Amar were gonna go home because it was the old classic Ali saying, like, I'm worried, if you're not worried, then something's wrong.

And it cost, like, Sarah be like, well, they're real worried. I don't know, a lot of people are worried right now. I don't know what that's all about. So it's like, oh, that's not good. Uh-oh, yeah. Although the counterbalance that, I'll lead to the thing where you said, oh, it would be devastating to go home.

I'm this close. This close, which is usually what they do when they are about to act someone. Yeah, I know that they're tricky because they know all of our tell. They know their tells that we've all caught on to, right? So because then Buddha has a phone call of death at the beginning, which they haven't followed that for years, but I still think that we still hold onto it.

And there's also a bunch of other red herrings because they go to Whole Foods and then bunch them by like a lot of store made puff pastry. So I thought this was definitely gonna be Tom later on. Oh, so this pastry, did you make this pastry? You didn't make this pastry? This store bought? I mean, you got three hours, you got to make pastry. How did I make pastry?

But that was never an issue. Yeah, it was not an issue. Sorry, just hit the mic again. I'm sorry for whoever I'm giving a headache to. It's new things. I'm trying new things today. So let's see. So basically, Amar is like all friends with the meat guys.

He's like, hey, it's me again, guys. And they all like fist bump. And he's like, Morocco, am I right? We're gonna go there one day, am I right? All of us, whole foods in Morocco. I mean. Yeah, and then Tom goes by Sarah and he goes, oh, have you seen the,

have you seen the muzzepan? And he's just like, matchy pads. I think yeah, I go to the ladies, I think. muzzepan! Max? Matt, what are you saying? Are you saying Marsapan? Cause I'm not above given Marsapan

to love squeeze with my baby maker either, all right? But only on birthdays and anniversaries, I got it. He's talking about my friend Marcy, because she got a pan. If you need Marcy's pan, I can get that for you. I'll just tell him the FedEx it back over next time I send my baby milk across the sea. So Gabri forget something and they're checking out and they've only got like 45 seconds. So he has to run and this is like a multi leveled whole foods, right? So he's running everywhere and he makes it back and they all cheer.

And Omar is like, oh my God, the flying cat. There's a wonder if it's one of those whole foods where you have to send your our cart up its own private escalator and then you like, you get to top of your escalator and you're like, is it going to come through? Like, is it going to make it? You know, you're like, what's gonna happen inside that dark quarter, we can't see my card, I just know it's supposed to come back

and then it finally comes back and you're like, you're like, you're out of your card. You're just going through. It's being like, there's like some creepy guy with a trench coat just opening it as it comes up the stairs. It's like, no, it comes back traumatized. Like, you don't want to know what I saw.

People are like throwing bricks at it and it's a black boxs, you make it up. Yeah, a lot of bad things happen. So now we go to the Kimpton and Ali, shirtless. Wow. Yeah. I know why don't we get to see more of that. Why don't we, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very, very day. I know, I had a feeling you had a good body,

but I felt like it was gonna be like a, like a, like a, it was better than I was expecting. So Sarah is FaceTiming with Kelsey who won Top Chef Kentucky, and she's saying that she's like the only girl left in the competition and Kelsey is like, yay. And Sarah is talking about how like Kelsey's like her oldest culinary friend, etc.

Whenever she needs abusive confidence, Kelsey is there for her. So basically, this is Sarah's phone call. And whenever I need to blanket, guess who I don't call. Okay, but I love you, Sarah. Good luck to you. You're going to do so great. Maybe you're so great. Maybe you can win this thing also someday,

but until then, I guess it just me out of the two of us. Okay, back. Can't wait till we're on equal fit. And that should happen sometimes soon. So now it's time to get, now they go off to the tobacco docks and everything. And Gabri's saying that he's actually in his comfort zone because he was actually French trained,

classically French trained. So he's gonna do like a lot of the sauces and stuff for their Wellington's. Well, he's also comfortable bottoming in this situation. Like he's comfortable saying like Buddha's, like Buddha's clearly the best right now. And so I think he's okay, which is being tossed around. He's not gonna try and like overdo it with Buddha.

He's like, Buddha's in charge of the Wellington. I'm doing the sauces, the garnishes, pretty much everything else. And Buddha's probably gonna boss me around the whole time and I'm gonna say, yes, chef, okay. Yes, chef, I'm gonna do. So, and then Tom and Ali are working, Ali's doing like a cauliflower puree and they're just, everyone's just like working.

I mean, I don't know what to add to this. They're just like, they're cooking. Well, first side of trouble is Buddha starts doing crepes because you're supposed to wrap the beef. Okay, you wrap the beef in a pate. Right. Yeah. And then you wrap that in a crap and the crap holds in the moisture so it doesn't make the crust soggy while it's a potato. Yeah. And then you wrap that in a crap and the crap holds in the moisture so it doesn't make

the crust soggy while it's cooking. So I guess that's the traditional way. So, it's in the creps. It's in the creps. I didn't either. That's cool. So Buddha's making the crap and messes his up. So he's going to have to go without creps.

So it's like, uh oh, was the phone call of death for Buddha? Was it for Buddha? Yeah. Was the phone call of death for Buddha? Was it for Buddha? Yeah, because he had that issue with the bancio, bancio, bancio, earlier the street food challenge. Remember, Jane Jew, hi, I'm Jane Jew. You may remember me from Jane Jew fast-catchable foods, but I remember he was making those like thin eggs and he was struggling with that.

So this is like a secule seal. Thin things and pans. So um, Omar is like, Oh my God, it's so crazy not being with you, uh, uh, Habibi. And at least like, yes, not good not being with you, Poppy. And Omar says, Yeah, we're broken up and Sarah goes, you're just seeing other people. Is that we're in an open relationship in my ride. So then Tom is talking about overcoding. Yeah, well empty. Yeah, yeah, the city pot of water well into this literally overclocking the protein I underclocking the protein and here comes the waspot. You have no idea until you open it up and the

soul it, it's too late. Oh, my God, it's too late for me, my animals like I made a list of for the lamb wellington because Morocco, okay, and then on the side, we're doing a date puree with cumin also for Morocco. God, you know what I'm gonna load on? Let me write this on my to-do list. Go to Morocco. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha So since two of them are doing Apple stuff for dessert, Sarah and Amara want to stand out. So they're gonna use phylo-paste-tree, phylo-do instead of puff pastry for their dessert Wellington. And then-

It's interesting because they're also gonna do a flat sponge cake and then roll it. You're gonna roll that and outside is gonna be a puff pastry crust. By the way, like at what point do things stop being a Wellington? You know, I feel like there really is everything that's just like wrapped in Path Pace tree

and savory on the inside, is that a Wellington? Or is there have to be something that's on the inside that's wrapped with a coating of something and then has Path Pace reround it? Is that what makes it a Wellington? Cause there's a lot of things that are wrapped in Path Pace tree that are not Wellington's. But it seems like they're now making everything a Wellington.

I don't know. I feel like there's like some overreach, some Wellington overreach on this episode. But do you think there is, I think there, I think I've had a salmon Wellington before. That sounds familiar. I feel like I've had that. Well, this, my mom gave me a Julia Child cookbook

and she said she like, highlight it. Yes, she gave it to me like 10 years. And she said she like, highlight it. Yes, she gave it to me like 10 years ago. And she highlighted a recipe called Kulibok, I believe, that is like the salmon Wellington. It's basically salmon, wrapped in duck shell,

and there's like crepes wrapped around it. And she's, my mom said she would make it for very special dinner parties because it was always a huge hit. And so my question is, is that a Wellington? Is that a Wellington? so my question is, is that a Wellington? Is that a Wellington? Or is that a Wellington?

Or is that a Wellington? Or whatever it's called? I don't know. I'm just doing a deep philosophical questions coming out of this. No, I just wish I could answer it because I really don't know. I've seen B Fallington, I've seen Salmon Wellington,

and I think that's all, but I'm not a fan of Wellington. So, I mean, you'd think I would be really, but. I like the bread from, I like the outside of it, but I just don't know that much about it. You know, the Kuiomak is filled with like a salmon mousse, I think. So that's,

Go. I love salmon. I love salmon. I hate salmon mousse. I like it. It's very 80s. Oh, I just, ah, it's too fishy. I like just salmon. I love salmon. I hate salmon moves. I like it. It's very 80s. Oh, I just, ah, it's too fishy. I like just salmon.

Can I just get a grilled salmon? Also, guess what I don't like? Lox. It's like tuna. I love tuna steak cooked. I don't like ahi. Nope, I don't like suahi. Oh, ahi is different than lox.

I know that it's suahi. Well, it's similar that it's the raw version of the fans. You know what? I have to say, ahi, like seared ahi tuna is like nothing special to me. Because I don't think that tuna actually has a lot of flavor. And I don't think that like seared tuna is like such an exciting flavor.

And it's like it's not as sushi-e as like a, a tarnatar, a tarnatar. They just like, I don't know, it's like, it's fine. I'll have a seared ahi tuna salad if need be, but like, I don't think it's special. Yeah, I don't either, I'm not a fan. So, but I do love a tuna steak. So no one get a fail. I hope there's no tuna's listening to this.

I just feel like tuna steaks are so blah. They are but they're sticky, they're sticky and meaty. I just feel like tunas stakes are so blah. They are, but they're staky. They're staking meaty. You know, it's not a whizzy fish. I mean, a tunas stake is a real fucking beast of a fish. I know, I just feel, you know what it is? It's probably nothing wrong with a tunas self. I think that we just need more interesting preparations of it.

I'm just trying to put it in salt. That's fine. Okay, so also I'm a pescatarian, so to me, it's like if I'm in like a staky kind of a mood, that's it. Okay, I'll shut up now. So then we go to Buddha doing exactly what he needs to be doing working with Gabri.

And it's not that Gabri is an idiot, he seems to be a really talented chef, but he's also very fast and takes direction, probably well, so Buddha's like, all right, I'm gonna wrap this in salmon, I'm gonna wrap this salmon in seaweed, which is a brilliant idea. Moved fast to Gabri, and he's like, okay, yes chef.

He's like, at least peaches are hard. What are you doing about that? He's like, I don't know, they're so hard and he goes, cut him in half and then doing from there. And he's like, yes chef. He's like, the peaches is hard, it's hard to go. It's caught him in half and then doing from there. He's like, guess how? He's like, the beaches is hard. It's hard to peel this beaches. So also, some of them are one thing that I learned about Wellington here is that when you make the inside stuff,

the role, you want to get it into the fridge as soon as possible because once you wrap it in puff pastry, if it's too warm, it's going to melt the puff pastry. So that was really cool. So they're all doing that stuff. And then income, Tom and Kirk, a Westaway to do the old, let's terrify the chef's bit. So they walk in. Oh, here's another moment.

Here's another moment where I knew that Tom and Ali were going home because we see them talking about Xantham gum. Yeah. And they're putting it in a cauliflower puree. And that just sounds You should be sent home right now. I know there's not even any judges here You should go home for that. The Xander gum is not good news on top chef Like why it should not be in the mix there so

So they go Tom and Kirk go up tomorrow and Sarah first and Kirk's like, so between the tuna on the pastry, do you have any sort of longing? And then Mars was like, no, we got no lining. And Sarah was like, yeah, we got to see foods. Actually, there's a little bit of a peduka quilt in there. You're not gonna really taste it. It's just gonna keep it all together. But it's gonna taste like sperm, basically.

So, and Tom's like, well, first of all, I'd like to point out to anyone who noticed I'm in a turtle neck. Thanks, I would appreciate that. Okay, and two's like, well, first of all, I'd like to point out to anyone who noticed I'm in a turtle neck. Thanks, I would appreciate that. Okay, and two, you're wrapping tuna with sausage and then pastry, like there's nothing in between that. And she's like, is that a bad idea? He goes, what's this turtle neck about idea?

She's like, oh my god, he has a way of asking questions to just confuse you. You know, I wore this turtle neck to sort of inspire my son. I was like, maybe if I wear something that makes him think of jobs, like Steve Jobs, he'll finally drop being a mixologist. I don't know. Trying any time to get this point. So she's like, yeah, Tom doesn't give you advice, but he asks questions in a way that makes you feel like a fucking idiot, and you know you're doing something wrong. So she's gonna say, I got, said, we make a crape when the I was like, on it, I'm already making it. So then we go to Tom and Ali. And Ali is telling them about the apple Wellington.

And he's like, would you like to taste my custard with the orange blossom? And Kirk's like, well, now listen, orange blossom, what a nice touch that is. I love how it touches my tongue that orange blossom Yeah, it doesn't taste like your grandma's closet not that I know your grandma's closet tastes like it's not like I've been to her House and eaten a Shaw all out of her closet, but if I did I imagine it was sort of tastes like orange blossom, but not like this one Hey, I'm gonna walk away. I'm gonna walk away now. Yeah, I really walked by I really talked myself in a kind of a I'm not like this one. Hey, I'm gonna walk away now. Yeah, I really walked by, I really talked myself

in a kind of an awkward situation there. So, I'm gonna be just going, under my feet, I'm gonna be starting this turn right now. If I was in your Kramel's closet, I can guarantee pretty much. I'd be wearing this turner like this. Yeah, that's right.

Okay, I'm walking away slowly. Bye. So now, Gabriee and Ego, they go look at Gabriee and he's making a Robuchon potato puree. And I'm like, so he's melt the butter. He's melt the butter in the Robuchon potato puree. It's a melt the butter, huh? He's like, yes, chef, because, okay.

Let me repeat, I said, okay. Okay. Yeah, it's like his warning. It's like, Som, when a train is about to run over like the The heroin that has been tied down to the train tracks Tom's just standing on the side going Oh, okay His the train didn't like to read to a stop Okay, okay, all right your choice you must say the lobby of the theater

Go ahead hold him lights. You wanna say the lobby of the theater? Go ahead, hold him lights. You might miss the show. So anyway, he clearly does not approve of this butter situation. Also, Tom, you know what, Tom, I have to say, Tom's the professional, I'm not, okay. But Tom comes up with these weird things, especially in this episode where he just decides

to be pissed off about something, and it makes no sense. Whipped potatoes don't have butter, really? Since when? Good. Can I have a potato approach to the stand, please? Because I don't believe this for one second. Gail, just stay in your seat.

He's just making a mess. Not you, Gail. A literal potato. Well, I wonder if the root of potato I wonder if the rope is shawm potatoes already have butter in them you know I'm gonna look Robo saw just whipped potatoes aren't they aren't they whipped mashed potatoes until they're tender I bet I never made them you made them that's just what they look like I mean what is it really it? Really to me? Okay, well this

is my audible. This is great. This is great. Time, matter. Can't audible, everyone. Okay. Wow. Time magazine has a whole inside scoop and how to make, oh, they put it on the YouTube video. Well, that's not going to be helpful. Well, I don't know. I guess they're just like, I think they're just basically like super, super mashed, like in a pure, like in through a food mill or something. That's super soft. Yes, that's what it sounds like to me, like whipped potatoes basically, in which case I say butter, butter was a friend, but I don't know I'm not French so then They keep going through all this stuff the salmon the blah blah blah basically by chefs

Okay, and when they leave Buddhist station Gabri is like bye go ahead some Believe me. Yeah, cuz Kirk west away is handsome. He looks like Finn from love Island season six if you know, you know, I'll put up a picture. I don't. So then the judges are talking amongst themselves. And Tom is like, well, the first team, Martin Sarah, and Kirk's like team America, because they checked, they were team America. And Tom's like, I didn't see him wrapping it. So hopefully they'll make it because, you know what, one thing I never thought that I would need to see, but I'm actually needing to see right now,

is Sarah wrapping. Could you imagine? I don't think I need that. Could do people wrap with banjos? I mean, she could be the next time in them, like Lady of the M. But just wrapping about like, I don't know, harmonica's and writing the rails.

Cross-to-plew blankets, you know? What rhymes with cross-dew blankets? I don't know, but I would know if I heard her rap. So then they start talking about Ali and Tom and Kirk's, like, well, they have classic, they've got good ingredients and classic flavors. And I loved the way that that cauliflower puree was seem to be alive.

Was that actual flubber they were using? Then they talk about booting, Gabri, and you know what I like to see? Booters rolling already. And that's what I like to see. Okay, you don't want to get to a party and see someone just starting to roll. That needs to happen before the party, you know? I learned that from my son son who's a good for nothing pot head addict and that's why is

Nothing right now in life so anyway, what were we talking about? I'm just impressed with boot of rolling already I mean I already left a big job down the city, you know working on to five for the Whatever you say the man I was working for the man. He was talking for the man every night. You were like, you know, I never lost him in a sleeping, worrying about the way things might have been, you know. So, well, am I, am I Sarah? Hey, Sarah, I'm running. Sarah, big Wellington keep on rolling.

So, Kirk's like, oh yes, they're very switched on. I think one of them pinched my butterk, actually. Does that happen? Still got it, still got it, Kirk. So, I got a patch of melted butter on my rear end here. Don't understand what that came from. I'll tell you where Butter doesn't go. Rare Rens.

Someone's paying for that later. I'm really mad about Butter. Really, really mad about Butter today. So Tom G is rapping one of his, and they've got a style that's got holes in the crust. Like lava holes or something. And he's like, I feel like this is like, on one of those Tomb Raider movies,

where she's running all over the place and about to fall into the lava. And it really does look like a Tomb Raider sat. Good call. Yeah, that's a great film. Sorry, my dear friend, Angelina Jolie. You know, Tomb Raider is also what Gail calls herself because, you know, naturally, her fridge is called the tomb. So booze, booze designs are just so pretty. I'm're gorgeous.

He's done all these different artwork on all of the crusts. And I mean, he's just so good. I like it. I can't. It seems unfair. So then Tom moves on to his apple and he tried it and he thinks it's really good. So everybody's got confidence today, which is nice.

Yeah. And then Gail ruins it by wearing a leather skirt and a flowering top. Like, what are you, where are you right now? What movie are you in right now, Gail? It was like, it was this blue top with like all these tons of little like flowers on it, floral, like a tight, small floral pattern on the blue.

And it was a lot. So the judges arrived and Padma takes off her jacket. This felt like a passive aggressive moment towards her wardrobe lady. It kind of felt like she goes, she takes off her little fur vest, and she goes, wow, nice and toasty. Just like I told Amanda,

it would be before she insisted I wear this stupid thing. I told her, Ali Wong's not here. We don't have to wear the matching jackets. Anyway, girls like, have you guys eaten Wellington's? And Padma's like, have multiple old men left me their fortunes after I sent them pictures of me eating a hamburger in a bikini? Girls like, yes.

I forgot what we were talking about. Anyway, anyone more important than Gail have something to say? Kirk is like, it's really a complete dish in the UK. It's great on Sunday. Oh wow, that's great. You know what else apparently is great on Sunday for the UK?

Not brushing your teeth! So, when you did your walk through Kirk, who Gail? I'm sorry, it struggled. Well, they were all behind. They were behind. And Kirk's like, yeah, they had to work extra hard to support each other. And Gale's like, yeah, that's where the tension lies, right? When people have to find support.

That's why Padmin's off-stressed out all the time. Really hard for Padmin to figure that one out. Am I right, guys? Eww, Bern Gale. Wow. Wow, Gale. You know, it's funny, because I always thought the tension lied in your belt. Poor thing.

Holding on for dear life. I'll tell you, no one's carried more weight on a team than Gale and Gale. Five minutes, moment of truth. So everyone's plating and everything. And Sarah's sort of thinking like, oh, should we, like, aren't, like, Sarah feels like they should put the Wellington in

a little bit longer, but in Mars, like, no, it's ready. No, let her rest, let her rest. So. Yeah, oh my goodness. And I don't know that they would have had enough time to like take it from raw to cooked anyway and that that's true. A amount of time, you know, but maybe from raw to go out. I don't know.

Maybe, I mean who knows, I don't know how much time it was. So who knows, but they're all seeing their meats for the first time as they slice. And so Buddha's like the fact that this fish is levitating stunning art. Yeah, so modesty really really coming through with him. So now they are presenting in the Mars like so we have tuna and seafood Wellington with Sparragus puree and sauce American sauce American. Is that like something you might find in Gale's fridge like the Vida and Mayo puree together and put on a hoho?

Gale makes that when she falls asleep on the airplane with her mouth open. Ha ha ha ha. They wouldn't let her get on United anymore. So Ali makes salmon Wellington with leeks and dark cells and charred leeks and cauliflower puree. And then Gabri makes the sa... represents the salmon wellington with shrimp pate and burblanc and salmon caviar and the robe chan potato puree. The salmon caviar looks... it's that... this

salmon wellington, I just wanted to pull it through the TV and eat it um then um Buddha and Gabri Kirk love their sauce he's like biting on it and I was like yeah you know the Wellington's good uh the potato puree uh it's too rich it's too rich you know you use butter you know what look at this it's greasy. You see butter on the plate. I do not like seeing butter on the plate. Who makes shafts, make three wellingtons and then complaints that they're too greasy. And then complaints about it. It's butter.

It's butter, come on. Gales like, yeah, these potatoes, they're sort of like butter leeching out of it. Oh, like your hair brush, Gale, right? Takes a butter sweater to know a butter sweater in my back-kale. So, they think that, you know what, Tom and Ali, Ali's, Tom and Ali's, it looks great.

I mean, Samo was nicely cooked. A little under-season though. A little under-seasoned. You know, it's just not quite there. Sort of like my son's ideas of what his future will be. Not quite there. He's like, even the yogurt. Yogurt's under season. And he's like, that is cauliflower,

which case in point I guess. Am I right guys? Hey. What's going on? What's going on? I find the texture weird. It's like gil when she smiles. Gummy. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha Tommy! Hahaha! Wow, Tom, I can't believe you thought Call of Flour was yogurt.

How embarrassing for you. You're supposed to be our head judge for crying out loud. Hold on, let me call up my dear friend. Hi Anjala! Yes Anjala Miracles, your dear friend, oh I almost said Alibong, just kidding, it's Padma. Someone slightly more famous. Anyway, Tom, call of Flour was yogurt. Yeah! I know.

Okay, I'll let you get back to your bubble bath. Bye. Well, Sarah and the Mars was adventurous. Tom's like, yeah, you know, they chose something difficult, but you know, Tuna doesn't have fat. And so to wrap it like this and trust it is going to have enough fat, I mean, that's really something. It's like one of Gales bathing suits suits. Just keep trusting him, alright? I liked the crayon, I gave it beautiful color. I got the color green in the crayon. Gail's like I think it was well constructed, like a Patmos face, and I feel like there's competing flames. Hey Gail, nice try. It's not as good when it comes from you.

The soul's American and the tuna up really aren't best friends. And bad ones like I was really expecting at least one gal, but I'm happy to say knock on Kirk's woody, not yet. I'm sorry Kirk, he's like wow. Wow. Not a sexual harassment today. Yeah, I mean so far everything's going great. Well except for Gale's dress, bless her heart. She's like, now.

So now, yeah, this is where Sarah and Amar realize their lamb is under. And in fact, some of them are actually even raw. And Sarah's like, I should've listened to my gut and kept it in the oven, wrapped it in a seamen's sand quilt, and then taken an axe with like my dad to a husband, you know what I'm saying? This is, ooh, I like the design, Sarah.

And she's like, well, all right, listening here's what you. Put my sauce right on top, hurry, hurry, hurry. I loved it. Just put it on, don't even look at the lamb. It gets very offended. Don't look at the lamb in the eye, just put sauce on it. Oh, look, it's a very well cooked, properly cooked lamb, and you would be able to tell, but unfortunately, there's sauce on top of it. Anyway, enjoy.

And it's a shame because what they did really is cool. So they did a harissa rub lamb Wellington, but then they're coating on it instead of it being a pate or whatever. It's lamb shame. It's like a stewed lamb shame that is is minced and rye-mur-lye-m. Yeah, I thought it was so smart and Swiss shard. So then Ali is like, he arses beef with onion puree, roasted carrots and a red wine jus, and Gabri presents dry aged beef with truffle demigloss, pickled beetroot, and foie.

Yeah, so they like the beef, the cooking on Ali and Tom's is perfect, but it's slow and seasoning and Tom's like, you know what, they got too much mushroom ducks out and the steam forced the pastry away from beef. Sort of like, I don't know, maybe the steam of my famous enviable career maybe pushed away my son and sent him some exology and while I wanted to hold him close to me like a puff pastry around beef Maybe it was me who sent him down that path after all And Tom says that booting Gabri's was far superior out of the beefs and he'd love the basket weave and Padman goes pick up beat yum Padman goes, pick a beat, yum. I was drinking coffee and I'm almost nervous. I'm sorry.

Sarah and Amara say find interesting because they did the Brazeland around the lamb and chaos like, wow, North African flavors. Does anyone know if Amara's been to Morocco? Have we figured that out yet? It feels like there's an Moroccan influence. Should we get him out here and ask if he's ever been there? I'm sure he hasn't.

You probably haven't. And Padma's like, that was the most creative of all of the Wavink tins. And he's like, well, my only issue and it is a real issue. High heels. No. Addresses. Did you ask for part and go out of business. Anti underarms. No. It was the

lamb isn't actually a basement. It's that lamb loin is under and it eats under. It's the most important part. That was the most important part was getting the meat to the proper temperature. Yeah, if you don't watch your lamb loin to be under, stop sitting on it. So then Tom's like, time for the pie. So now they're sending out their desserts. And Buddha's like cappareanog, which is a very good team, kept a bit of going, good, strain it now. He's like, guess what? Ha, ha, ha, ha, ha, ha.

Now, remove the peach from the mold of my wife. So, um, so they're all happy with the desserts and, um, and, and Padme is like, well chefs, we made it through three rounds of Wellington. So you should feel good about that, but you're not famous, so you should feel good about that, but you're not famous. So you should feel bad about that. Unfortunately, you're all still poor.

Gail? Because like, that's not my line right now. Hi, no, I just wanted to point at you after I broke bad news to poor people. All right, Sarah, what did you make today? And she's like, I made a playing on Apple, but night rest, like James onions with spiced cream on glaze, but we actually used liquid nitrogen to freeze it.

Oh, interesting. You know, I've been suggesting to gale try that to fix it. All right, that's enough of that, okay. So now. And then Ali made roasted apple, Ali on top made roasted apple on the chestnut, Tuxelle and the apple butter sauce with vanilla butter sauce. And Buddha made peach melba and almond frangipan with raspberry sorbet and Tonka bean, Tonka

bean custard Tonka beans. Big presence this season on Top Chef. Lot of Tonka beans. Do they say that Tonka beans are not allowed in the U.S. that I read that Tonka beans are illegal? I don't know, are they? I think they're illegalS. are not allowed in the U.S. that I read that. Tonka beans are illegal. I don't know, are they? I think they're illegal.

Let me look. I think they're illegal. No, Tonka beans. Tonka beans have been illegal in the United States since 1954. Just sort of like all of Gail's patterns. She's not allowed to wear them in the mainland. Why are they illegal? I don't know, to be honest, it's

high-comerin content, maybe lethal and high doses, and may cause liver disease and cancer. Wow, thanks, chefs. I'm really appreciate you, too. Thanks to the sunken beans all season long. Sounds delicious. Wow, deadly peach melba. Sounds great, but thanks.

So, this round is tough, they're just also good. And Kirk is like Ollie in Tom's home cooked rustic, delicious. And pastry was a fantastic says-gale. And Padma moves on to Sarah in a mar. And they think it's very creative with the crispy phylo and the frozen drops of creme anglaise. And Tom goes, yeah, but you know what? I don't know if this really checks the box as a bartender.

I mean, Wellington, you know, using phylo, that's a cop out. No, it's not a fucking cop out. That's not fair. He doesn't like that they're using store bought phylo. Is that the problem? I think so. Or is it that it's a phylo in general? What do you think?

Yeah, I think, yeah, I can't tell, but he doesn't like it. That's right, I guess you don't use phylo for a Wellington. At first I took this as a store bought disc, but now I realize it might just be a phylo disc in which I take back my Ingrid Tom. Well, I was kind of chum that these phylo pastries instead of as a sponge instead of just a crest. I thought I was kind of chum that these phylo pastries instead of as a sponge instead of just the crest. I thought it was interesting. I thought it was imaginative as opposed to, I don't know,

Gale's top. Yeah, because for two things, I don't know that there is such a thing as a dessert wellington. As you pointed out, I think they're stretching that. So why couldn't use phylo? Also, I think that the fact that they use sponge and Filo together to create that texture, like, it's really cool. I think it's cool. Yeah, I think it's super creative and Tom just kind of turns his nose up at it and I'm like, you know what?

Fuck off person who doesn't like butter in their potatoes. Yeah. Who are you? So then I cut to Sarah, like now that she's done, she's eating cheese in the kitchen. She's like, oh, this is some North Ireland cheese. Let me tell you something. Just when I get to France, I'm just going to stay in my hotel room and just eat this stuff. Oh, wow, what was that, Sarah?

Something about going to France. Well, I think the decisions are already made. We don't even have to deliberate anymore. Uhhhh. You're dead. So then, Padmas, like, Buddha, Gabi, I really loved it. The construction was so unlike anything Gael does ever worn. It was just beautiful.

And the tech work showed even more creativity in Gael loved it too. Sorry, I don't know where I wrote that. Sorry, I just... I have Wellington brain. You have to apologize. How are these people still awake? How are they not doing the nine Wellington's? So now they're like, Pab, since there are people voting,

which I almost forgot about, Pab, and it's like, let's walk around and see what the poor's think. Okay, hello, good morning. Good morning, you all. Hi, I'm gonna speak slowly, good morning, you all. Great to be home. Hi, Alms. I'm gonna speak slowly, so that way you can hear. I know most of you understand rich,

but for those who don't understand, we do have a translator here. Gail, can you speak some poor for them? Hi, everyone. Told you. Oh my God, even the poor people are throwing Alms at Gail. All right, I went to you saw there, but you get the point everybody. I'm rich and you're not What did you think of poor people food by poor people? But you think of that and one tattletail is like well my my my lamb is raw fuck off tattletail

You're lucky you even got to sit in here. Oh, but that probably didn't stop you anyway. What with your coyote teeth, right? I bet you'd love the challenge. Listen, if you can sharpen your own pencils with your teeth, you should be able to have a little rare lamb. I guess it does work out well that you do work at a pencil shop, huh? So, one of the guys is like, oh, it's quite cheeky using sponge, you know, on that dessert.

And it was just flying up to the side of the lawn. It almost be in Wellington. I'll think it counts. And then one of the other guys is like, I don't envy you with your jobs. Badness. Like, oh, I don't envy you. Back to the chimney sweep. Are you? Thank you all for being here and pretending that you all have palettes. Now, I'm sure there's some empty factory that wants you all back, so... I'm sure there's some empty factory that wants you all back so Godspeed. I'd like you to all enjoy your dinner that you're gonna have tonight back at the McDonald's or whatever they call it here It's old so-called McDonald's here. Isn't that sad?

You do even support it by your own name for McDonald's We do have some leftover kippers from last week, so please be sure to pick up some on your way out Before Gale uses them all as my scream topping again. I had to tell the gal. It's not a yogurt planet We've arranged robos outside the tobacco docks for you to get in and they'll just take you somewhere Can't guarantee much after that Dun dun dun dun judges table. I'm so nervous how this is gonna go, because I love- Same. Pretty much everybody laughed, you know?

But like, obviously- I'm guessing it's Tom and Ali, but I'm worried it's gonna be Sarah and what's in the minds of Mar. I know, and we've, like, literally all our favorites have been going away every week. So the chefs- And I love Sarah. And the chefs are in the stear room and Buddha's like, this was a tough

challenge and I think a lot of the top chef grates would have struggled with this one as well. So I guess what I'm trying to say is, I'm sort of better than the top chef grates. I don't know, I'm just a modest person. Well, you know, wellings are something hard to do well, and that's just a truth about it. So it's finished in college, you know, but they all look fantastic. And unlike anybody that I've raised, you should all be very, very proud. So, I hope you are. And she's like, well, we did have our favorite team of poor people. Kirk, you have the honor. And he's like, the team did the best job of putting together the best selection of dishes

from beginning to end is going to be... Boudon Cabri! Um... I was like, come on. I mean, even though I could see half a brilliant these dishes all work, I was still like, Boudon, come on! I know, but he's so see half brilliantly these dishes all work, I was still like, Buddha, come on! I know, but he's so good. He's so good.

I was like, Buddha, that's the biggest smile I've seen all season. God, it's such a great to see that view of your baby teeth. Hey, Buddha, could you call your wife again to give her the good news and have her hold her phone down by a root cage against a gal can feel better about her presence on FaceTime. That would be fine. What a great day for you, Buda. You made a three amazing Wellingtons and you have a truckload of finished detergina at back. Wow, I only wish I could be you. Not. So they loved the beautifully plated Wellington's across the lovely, and I was like,

did you use a thermometer on your Wellington's to check the heat? And Buddha goes, all use the cake tester, the memory of touch, he holds up his fingers and it's like, I do it all with this. Was it that he liked, I was confused, we saw him do it, did he like put the cake tester in it and then you touch the cake tester so it gets feel how hot the cake

tester got like what what was that all about? I thought he was saying his cake tester was his finger. Oh, because then Tom tapped his chin. I don't understand what I really didn't understand what was happening. It was like secret. I thought he meant I don't remember what he's and you know listeners tell us leave in the comments below I can subscribe what you think this was but I think he was saying You I use the old cake test for my fingers. You know how you touch things to see how firm they are I was also maybe also meet so I'll just say maybe the resistance of

Let's cake test are going in you could sort of sense how done it was oh, yeah, I don't know So like why not just do a thermometer? Yeah I was like well, I left them all. Yeah, she says the same thing to the candy aisle and listen the other poor people agreed with this poor person Your team got the most votes congratulations again now step to the side winning but still poor people Congratulations again. Now step to the side winning but still poor people. Yeah though when red team you're the grossest and most disgusting and you're all going to be sleeping in 10th City's the rest of your life. While there was some stunning food today, none of you made it. And I wasn't even

around this competition. It was just somewhere else in the world. Maybe at Gagon's restaurant. Red team, I thought about your seafood Wellington, and I thought that was beautiful, but the sauce American, I don't know, it just seemed so gale unnecessary. A great, it really overwhelmed the tuna. You haven't seen it overwhelmed tuna, and you see a can with

gale walking towards it. I've never seen a can of tuna clatter away so quickly. You know it's like what I said when I watched Gale cuddle up at night with a giant side of tuna in her arms. You're really overwhelming it. It's a new show on Discovery Plus. Gale visits tuna. It's called Overwhelmed tuna. Talk about schools out for summer. That's Gale interrupting a bunch of tuna. So stupid. So fondness like a lean Tom.

How did it take up for you, people about to be eliminated? Because that's what I ask eliminated people out of the time. How did you mess up? So Tom's like, well, this was the most challenging day of my career. Oh, wow. That sounds terrible, making Wellington's. Well, I guess that is hard knowing that they're just

going to be going into the empty pit that is gale stomach. I don't know what I'm saying. Just continue on without me. And Tom sees like, what, did you both taste a cauliflower? When you tasted it, hmm, was it seasoned? The cauliflower? Was it seasoned? Don't give me the wrong answer. Yes, it was.

Ah, okay, and you thought of seasoned, yeah. And Tom goes, well, we all felt it was under seasoned. Well, when I say we all, I mean all the famous people who are wealthy, whose voice you really need to pay attention to, we all felt it was under-season. It was like, if Gail was in an Olin Mills photo session, just full of gumminous antagonists. So let's move on to the meat course. How did you decide to use lamb? How?

Before that, we have a question on the side. Oh. Because I feel like I want to be exacerbated about something or that exacerbated. What's the word? I want to be mad. I want to feel again. So Ali, did you add anything to that cauliflower

to make it taste like yogurt if you were someone who were a fedora and I was like When it was pureed with oil in xantham xantham gum What he used xantham gum She goes it had a strange texture She gets all mad So then they move on to the lamb course and they start with Sarah and she's like, well You know, we just you know I wanted to do something a little outside of Wellington

But still Wellington and Gia goes and I applaud that because it did stand out and I'm being really nice to you Because you undercut the lamb which is the most important part which I said a million times So this smile basically is saying to you right now, Bunchard Rubbery in! I have a question. Since you two seem to be relatively dumb people, did you make your lamb with xantham gum? Because that would be really a bridge too far. So um, Sarah, so Kirk is like, yeah, it was a little bit under and um, Omar is like, I

wish we had 10 minutes more. Well, who the fuck does it? It's a timed show, sir. And Tom goes, one guest, uh, said, uh, basically, it was like my son, uh, as a chef, they couldn't even cut it. So that was sad. And Madness, like, Ali and Tom, tell us about your beef wellington, who I like to call it. Beef wellington, am I right?

Am I right, guys? So Kirk is like, that was very funny, Patma. So the beef, excuse me, I've suddenly turned to German, because the mention of Tom's. The beef was rolled perfectly well. And the onion puree was, that was a bit of an issue. It was a bit sticky and gummy, almost as if the poor people were French kissing and someone had gathered up the juices that fell out.

Yeah, it was a very tacky, like most of the Padmas comments here today. Oh, now, let's move on to the sweet. So the decision of Philo Joe, whose decision was that, Sarah? Sarah's like, well, we were trying to be creative and imaginative. Oh, is that why your Wellington's were in the shape of a banjo? I get it now. Yeah. And she goes, I getely dish. Voted most likely to be even homelier than she is now.

Very specific title. Tom, did you hear the... Did you ever think you'd be coming here to hear somebody call you, you're cooking like someone's grandma? Ha! Ha! Ha! Ha! Ha! Ha! That's grandma. Huh? That was a good one. That was a good one. It was pretty funny. It was pretty funny considering I'm going to turn on Mac, which means I'm getting down

to business. It's still be pretty funny, you know? So Gales like, Gales like, well I think they don't know if that's a compliment or not. Yeah, because Tom goes, you know I like this, you know maybe it's not so pretty, but you can't pass it up. Yeah, he's German and doesn't understand comedy, so I think you have to be a little bit more explicit Tom. That was actually from Gels Wedding Vows. Not so pretty, but you can't pass it up. It's very touching, I was there. This is our decision, we have a lot to discuss. Just getting

decision. We have a lot to discuss just getting you're all poor and we never want to see you again. Goodbye. Basically at the end of the day, I'll have you lose. So let's make this quick. Okay, it's been a long one. I did an entire scene today without a jail mat. Can we just please get this moving along? Okay, let's just let's just put it this way. When the London eye saw you, it became the London shut eye. Yeah, so basically. That's what I'm trying to say is that it's an eyeball that closed its eyelid because you were so awful to look at. What is no one getting about my humor these days? It's because I had fake alley Wong here.

Err, my God. Like, is it every time I talk about eyes or what? Okay, so no more eyes wide shut. Let's just make no mouth wide shut. Okay, so we get Simmons and Talon. 2001, a Gale Calary Odyssey. Yeah. So they talk it over.

Basically, it comes down to Sarah, Sarah and Amar, most creative, but the Cardinal Sin, as Sarah said, was under cooking the lamb. And so they are brought out. Tom C. does as well, you know. In the year 1942, Christopher Columbus sailed the ocean blue. There was a man named Wellington. He got beat by Napoleon, which is an ice cream that is three different flavors.

And sometimes you have to say, listen, is it worth, uh, getting crazy and putting butter in, uh, mashed potatoes, or would you rather, uh, you know, make a three-colored, uh, ice cream? And I think that's how we came to our winner. Bogma? Yeah. Bogma. Yeah, I just want to say, you know what?

Uh, it's tough to send anyone home on a team challenge. Let's stay in the season. We're gonna do it We're gonna do it just because it's fun and Listen, I would walk out of here with your head sound just have your heads up and just think while your heads are up That you failed right the last minute because the person who made the absolute worst well it is it's gonna go home for it absolute worst well it is it's gonna go home for it Bummo, bummo, bummo Sarah and I'm are please pack your breast milk into jeans and go get out of my face Well, there's always a last-dress kitchen or it's a bit of closet. That's okay. I will see you there

It's a finale too, so you might be coming right back out here. So who knows? But it's not the finale because next week they don't say on the season finale. So is it the season finale? I don't know. I don't know. I don't know either. But they say next time someone's coming back. So maybe well next week is 2012 so I don't know how many episodes they have in this so that Sarah's like well Thank you all very much for giving me the opportunity to be part of the top chef family again Quiet you're not part of my family. You're part of I don't know Some poor persons family on the side of the street my family family involves Alibong, Lena With, David Chang, and Killian Murphy. Welcome to the family, Killian.

Oh, Lord. All right. Well, I don't know. Maybe next week's the season finale, maybe it's not. We really don't have any idea. No, no, no, not here either. No, it's not the season. Oh, season finale of last chance, kitchen you mean? Oh, yes. He's saying next week it's the season finale of last chance, kitchen. Yeah, yeah. I thought he meant the show.

I was like, no. Oh, you're a poor thing. Must've been so confused. Really killed that one up. Yeah. All right, well, OK, well, we got our answer. So thank you for being here. Thanks for being with us on Crappens on to Man. if you want these videos video fresh right when they come out,

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