1 00:00:00,700 --> 00:00:01,934 We love spinning our food wheels 2 00:00:01,934 --> 00:00:04,867 and seeing all the crazy dish combinations they come up with. 3 00:00:04,867 --> 00:00:05,867 I can't look. 4 00:00:05,867 --> 00:00:08,567 It's kind of like our Guilty Pleasure. 5 00:00:08,567 --> 00:00:10,867 So, tonight we're spinning our wheels to determine 6 00:00:10,867 --> 00:00:13,300 the details of our chefs' guilty pleasures. 7 00:00:13,300 --> 00:00:15,166 -Cheesy. -Yes, Yes. 8 00:00:15,166 --> 00:00:16,667 -[Guy] Doughnuts. -Oh, no. 9 00:00:16,667 --> 00:00:21,100 [Guy] Those, you know, ooey-gooey, decadent dishes no one can resist. 10 00:00:21,100 --> 00:00:25,367 This is so cheesy. Like, so cheesy. 11 00:00:25,367 --> 00:00:27,533 And it's tonight on Guy's Grocery Games. 12 00:00:32,266 --> 00:00:34,900 So, let's meet our guilty pleasure-seeking chefs. 13 00:00:34,900 --> 00:00:36,700 Now, first up, we have Matt Brennan, 14 00:00:36,700 --> 00:00:40,667 the executive chef serving up a guilty pleasure Filipino fusion food 15 00:00:40,667 --> 00:00:42,367 at his Vancouver restaurant. 16 00:00:42,367 --> 00:00:43,567 My wife's Filipino, 17 00:00:43,567 --> 00:00:47,400 and I love taking Filipino flavors and putting a spin on it. 18 00:00:47,400 --> 00:00:49,567 Guilty pleasure is all about the decadence. 19 00:00:49,567 --> 00:00:52,300 It's all about the fat, and food is fun. 20 00:00:52,300 --> 00:00:55,266 -Go, get him! Good luck! -Good to see you, man. Thank you. 21 00:00:55,266 --> 00:00:59,467 Next, Christina Hong, offering Korean barbecue tacos and hoagies. 22 00:00:59,467 --> 00:01:01,767 Now, it doesn't get more guilty than that, right? 23 00:01:02,900 --> 00:01:05,800 [Christina] At Seoul Mates, we sell Bulgogi grilled cheese, 24 00:01:05,800 --> 00:01:07,567 Korean fried chicken, 25 00:01:07,567 --> 00:01:09,900 definitely puts you right into a coma. 26 00:01:09,900 --> 00:01:11,967 -Hi! [chuckles] -Go get them. Go get them! 27 00:01:12,967 --> 00:01:14,500 Here we go. 28 00:01:14,500 --> 00:01:16,367 And then, there's Isaias Hernandez, 29 00:01:16,367 --> 00:01:18,967 chef-owner of a California eatery with four locations 30 00:01:18,967 --> 00:01:22,000 that combines Mexican classics with American barbecue 31 00:01:22,000 --> 00:01:23,867 for a comfort food feast. 32 00:01:23,867 --> 00:01:26,100 [Isaias] We specialize in putting short ribs in everything. 33 00:01:26,100 --> 00:01:27,800 They say you can't trust a skinny cook, 34 00:01:27,800 --> 00:01:29,433 and you can definitely trust this guy. 35 00:01:30,266 --> 00:01:31,266 Go get them, brother. 36 00:01:32,467 --> 00:01:34,000 And finally, Eryn Stutz, 37 00:01:34,000 --> 00:01:37,867 who fuses Southern, Mexican, Italian and Greek flavors 38 00:01:37,867 --> 00:01:39,600 at her New York eatery. 39 00:01:39,600 --> 00:01:41,800 Oh, my God, guilty pleasure all day. 40 00:01:41,800 --> 00:01:44,066 Every single day, I'm like, "Let me treat myself. 41 00:01:44,066 --> 00:01:46,166 See if I can duck fat fry some stuff." 42 00:01:46,166 --> 00:01:49,266 We did deep fried, SlimFast bars for a party recently. 43 00:01:49,266 --> 00:01:51,467 We make a lot of guilty dreams come true. 44 00:01:51,467 --> 00:01:54,667 Is that it really, just those few little things get fused together? 45 00:01:54,667 --> 00:01:56,533 -Just the tip. -To feel guilty. 46 00:01:57,767 --> 00:02:00,100 Well, chefs, very nice to have you. 47 00:02:00,100 --> 00:02:02,367 -Whoo! -[Guy] When it comes to guilty pleasures, 48 00:02:02,367 --> 00:02:04,800 -you are as guilty as charged. -Yeah. 49 00:02:04,800 --> 00:02:08,500 Now, we've got two over the top games 50 00:02:08,500 --> 00:02:12,667 designed to give your guilty pleasures free rein. 51 00:02:12,667 --> 00:02:16,567 Unfortunately, the chef that doesn't give us the biggest guilty's pleasure, 52 00:02:16,567 --> 00:02:18,967 will get the lowest score, and will be checking out. 53 00:02:18,967 --> 00:02:21,000 But the chef with the highest combined score, 54 00:02:21,000 --> 00:02:24,367 will get the shop Flavor Town market for up to 20,000. 55 00:02:24,367 --> 00:02:25,467 -There we go. -[Guy] Okay. 56 00:02:25,467 --> 00:02:27,967 For the first challenge, I want you to make the judges, 57 00:02:27,967 --> 00:02:29,934 this is where it gets really guilty, 58 00:02:30,900 --> 00:02:32,533 just thinking outside the box. 59 00:02:34,567 --> 00:02:36,266 Make the judges a guilty pleasure. 60 00:02:36,266 --> 00:02:37,166 [Eryn laughing] 61 00:02:37,166 --> 00:02:38,900 -Yes, yes! -Yes! Let's go! 62 00:02:38,900 --> 00:02:42,000 [Guy] I mean, and I see your wheels turning, and I can assure you 63 00:02:42,000 --> 00:02:44,166 well, our wheels are gonna be turning in just a second, 64 00:02:44,166 --> 00:02:47,767 because we're gonna play Guilty Pleasure Wheel. 65 00:02:47,767 --> 00:02:50,467 -[sighs] -[Guy] Now, let's bring in Hunter. 66 00:02:50,467 --> 00:02:52,100 -Whoo! Let's go! -Yeah! 67 00:02:52,100 --> 00:02:53,367 -Up to no good, Hunter. -Yeah. 68 00:02:53,367 --> 00:02:54,467 -Up to no good. -What's up? 69 00:02:54,467 --> 00:02:55,433 [Guy] Here we go. 70 00:02:56,266 --> 00:02:59,567 Taco, pasta, burger and sandwich. 71 00:02:59,567 --> 00:03:01,700 That's wacky and guilty right there. 72 00:03:01,700 --> 00:03:03,867 This is a dish type. This isn't guilt. 73 00:03:03,867 --> 00:03:05,900 -Go get me something guilty. -[Hunter] A hundred and ten... 74 00:03:05,900 --> 00:03:08,266 -Okay, hold on. Hold on. -[laughs] 75 00:03:08,266 --> 00:03:11,767 -Yes. -How about we add in some adjectives? 76 00:03:11,767 --> 00:03:13,100 All right. 77 00:03:13,100 --> 00:03:15,467 [Guy] "Cheesy"," fried" or "spicy". 78 00:03:15,467 --> 00:03:19,967 -Now we're getting guilty. Okay. All right. Good. -Yay! Okay. 79 00:03:19,967 --> 00:03:21,066 Let's give this a spin. 80 00:03:22,100 --> 00:03:23,567 Come on. Come on, baby. 81 00:03:23,567 --> 00:03:25,767 Sandwich! Let's go! [chuckles] 82 00:03:25,767 --> 00:03:26,767 -Ooh! -All right. 83 00:03:26,767 --> 00:03:27,767 [Guy] Pasta it is. 84 00:03:27,767 --> 00:03:29,100 Whoo! 85 00:03:29,100 --> 00:03:31,266 Hunter, now, let's see how guilty they're gonna make it. 86 00:03:34,166 --> 00:03:35,233 Come on. 87 00:03:36,767 --> 00:03:39,567 Cheesy pasta. Guilty Pleasure. 88 00:03:39,567 --> 00:03:41,867 -This doesn't seem-- -This doesn't sound that guilty to me. 89 00:03:41,867 --> 00:03:44,100 -Like, wow! -[Hunter] I may have... 90 00:03:44,100 --> 00:03:45,367 I may have another... 91 00:03:45,367 --> 00:03:47,100 -Got another wheel? -...thing we can use. 92 00:03:47,100 --> 00:03:48,400 All right, I'll be right back. 93 00:03:48,400 --> 00:03:49,900 -Oh, no. -[Guy] Aw... 94 00:03:49,900 --> 00:03:51,100 Last one. 95 00:03:51,100 --> 00:03:53,266 All right, what do we have? Finally, the ingredient wheel! 96 00:03:53,266 --> 00:03:55,300 -There we go. Now we get guilty. -That's the fun one. 97 00:03:55,300 --> 00:03:57,600 Got potato chips, pickles, 98 00:03:57,600 --> 00:03:59,200 ice cream, and bacon. 99 00:03:59,200 --> 00:04:01,333 -Oh, God. -[Guy] Hunter, let's see it! 100 00:04:05,300 --> 00:04:07,800 -Oh, come on! -[laughing] 101 00:04:07,800 --> 00:04:10,467 Whoo! Your pasta's gotta be cheesy. 102 00:04:10,467 --> 00:04:12,600 It's gotta incorporate ice cream. 103 00:04:12,600 --> 00:04:14,066 This is gonna be a tough challenge. 104 00:04:14,066 --> 00:04:15,767 Out of these three, 105 00:04:15,767 --> 00:04:17,367 if I were to let you change two of them-- 106 00:04:17,367 --> 00:04:18,667 if I let you change, which one of them-- 107 00:04:18,667 --> 00:04:20,567 which one would you want us to go and spin again? 108 00:04:20,800 --> 00:04:22,967 -Hm? -What? 109 00:04:22,967 --> 00:04:25,000 -Oh... -[Isaias] Oh, you're good! 110 00:04:25,000 --> 00:04:26,333 Anarchy! 111 00:04:27,567 --> 00:04:29,467 [laughing] 112 00:04:29,467 --> 00:04:32,800 Cheesy pasta with ice cream. 113 00:04:32,800 --> 00:04:35,867 I did not see this curveball coming. 114 00:04:35,867 --> 00:04:37,467 -Well, we're all going here. -[moaning nervously] 115 00:04:37,467 --> 00:04:38,567 Excuse me! 116 00:04:38,567 --> 00:04:42,000 I'm going for vanilla because it has that creaminess, 117 00:04:42,000 --> 00:04:43,433 and it won't be overpowering. 118 00:04:43,867 --> 00:04:45,100 I cannot stop screaming. 119 00:04:45,100 --> 00:04:47,467 I know that ice cream is creamy, 120 00:04:47,467 --> 00:04:50,500 so I'm thinking Korean-inspired pasta... 121 00:04:50,500 --> 00:04:51,400 This one. 122 00:04:51,400 --> 00:04:53,467 ...with a Alfredo sauce. 123 00:04:53,467 --> 00:04:56,400 I'm grabbing short rib to add Kalbi, 124 00:04:56,400 --> 00:04:59,000 which is my favorite Korean barbecue. 125 00:04:59,000 --> 00:05:00,233 Oh, my God, I'm out of breath. 126 00:05:02,600 --> 00:05:04,066 So, it's gotta be cheesy. 127 00:05:04,066 --> 00:05:06,500 So, of course, I'm grabbing Parmesan. 128 00:05:06,500 --> 00:05:08,233 -[Eryn] Hey. -Oh, my God, I'm sorry... 129 00:05:09,266 --> 00:05:12,033 I'm adding the Korean elements into this dish. 130 00:05:12,266 --> 00:05:13,166 This. 131 00:05:13,166 --> 00:05:15,467 The gochujang and the kimchi, 132 00:05:15,467 --> 00:05:18,200 that's gonna go into the Alfredo sauce. 133 00:05:18,200 --> 00:05:20,233 I think I have everything for my dish. 134 00:05:23,467 --> 00:05:24,700 [Isaias] You got this! 135 00:05:24,700 --> 00:05:26,100 Guilty pleasure, for me, means... 136 00:05:26,100 --> 00:05:28,166 Nashville chicken on top of Mac and cheese. 137 00:05:28,967 --> 00:05:30,900 Hm. Let's go hard. 138 00:05:30,900 --> 00:05:32,500 Now, let's just bring on that ice cream. 139 00:05:32,500 --> 00:05:34,266 I love you guys. But you gotta move. 140 00:05:34,266 --> 00:05:36,300 I'm hoping this vanilla ice cream works in this dredge 141 00:05:36,300 --> 00:05:37,467 for the Nashville Hot Chicken... 142 00:05:37,467 --> 00:05:38,333 Oh, sorry. 143 00:05:38,333 --> 00:05:39,700 ...by adding a little bit of sweetness, 144 00:05:39,700 --> 00:05:42,266 because Nashville Hot chicken is all about those spices. 145 00:05:42,266 --> 00:05:43,200 Garlic powder. 146 00:05:43,200 --> 00:05:44,367 I'm getting garlic... 147 00:05:44,367 --> 00:05:45,400 Onion powder. 148 00:05:45,400 --> 00:05:46,567 ...onion. 149 00:05:46,567 --> 00:05:49,200 To me, guilty pleasure is all about that cheese. 150 00:05:49,200 --> 00:05:50,867 All the good stuff, huh? 151 00:05:50,867 --> 00:05:53,000 I'm grabbing my processed cheese. 152 00:05:53,000 --> 00:05:54,767 Gruyere cheese, American cheese... 153 00:05:54,767 --> 00:05:56,033 The mozzarella. 154 00:05:56,900 --> 00:05:58,367 Pasta. 155 00:05:58,367 --> 00:05:59,667 We got one shot at this. 156 00:06:01,300 --> 00:06:02,967 Gotta go! 157 00:06:02,967 --> 00:06:04,600 [humming] 158 00:06:04,600 --> 00:06:06,266 For my guilty pleasure, 159 00:06:06,266 --> 00:06:08,767 I'm thinking of my restaurant's 160 00:06:08,767 --> 00:06:11,300 award winning pimento macaroni and cheese. 161 00:06:11,300 --> 00:06:13,100 Oh, my God! 162 00:06:13,100 --> 00:06:16,000 What flavor in ice cream is gonna complement 163 00:06:16,000 --> 00:06:17,567 macaroni and cheese the most? 164 00:06:17,567 --> 00:06:19,100 I went with Honeycomb, 165 00:06:19,100 --> 00:06:22,233 and I thought, "If I add hot sauce like hot honey..." 166 00:06:24,166 --> 00:06:25,800 All right, so, someone grabbed vanilla. 167 00:06:25,800 --> 00:06:28,467 There's mint chip. That would be a little rough. 168 00:06:28,467 --> 00:06:29,834 Earl Grey tea. 169 00:06:30,266 --> 00:06:32,634 Gelato. Yikes! 170 00:06:33,767 --> 00:06:36,200 [Eryn] I grab pimentos because they're gonna be 171 00:06:36,200 --> 00:06:37,800 what gives the pimento cheese... 172 00:06:37,800 --> 00:06:39,100 What choices. 173 00:06:39,100 --> 00:06:40,567 ...a little bit of a kick. 174 00:06:40,567 --> 00:06:43,634 I grab shredded medium and sharp cheddar cheeses. 175 00:06:46,066 --> 00:06:47,266 [humming] 176 00:06:47,500 --> 00:06:48,567 Beautiful. 177 00:06:50,600 --> 00:06:53,634 I'm making my honey cheese for 30 people. 178 00:06:55,500 --> 00:06:56,767 I wanna do pickled okra. 179 00:06:56,767 --> 00:07:00,100 Pickled okra looks so great on top of macaroni and cheese. 180 00:07:00,100 --> 00:07:02,266 We're gonna go like this. Is that a thing? 181 00:07:04,166 --> 00:07:05,300 Cheesy pasta? Great. 182 00:07:05,300 --> 00:07:06,533 Like, what do I do with ice cream? 183 00:07:07,467 --> 00:07:09,500 I went with some vanilla ice cream. 184 00:07:09,500 --> 00:07:11,000 It's a fairly neutral flavor. 185 00:07:11,000 --> 00:07:14,166 And I can incorporate it into a cream sauce. 186 00:07:14,166 --> 00:07:17,100 I do a lot of Filipino food, so I'm thinking myself, 187 00:07:17,100 --> 00:07:18,867 creamy spam Udon. 188 00:07:18,867 --> 00:07:21,667 Absolutely speaking to my guilty pleasure wheelhouse. 189 00:07:21,667 --> 00:07:27,300 I mean, what is fattier and saltier and more ridiculous 190 00:07:27,300 --> 00:07:28,367 than canned ham? 191 00:07:29,100 --> 00:07:30,000 Cheese. 192 00:07:30,000 --> 00:07:31,667 I'm not gonna grab multiple cheese. 193 00:07:31,667 --> 00:07:33,200 I just wanna focus on Parmesan. 194 00:07:33,200 --> 00:07:34,967 I love the flavor of Parmesan. 195 00:07:34,967 --> 00:07:37,033 You get that beautiful umami bomb. 196 00:07:38,367 --> 00:07:41,166 Udon noodles aren't necessarily Filipino, 197 00:07:41,166 --> 00:07:44,000 but I knew that it would work really well 198 00:07:44,000 --> 00:07:46,100 with the silkiness of the ice cream. 199 00:07:46,100 --> 00:07:48,166 It's crazy. It's wacky. I love it. 200 00:07:48,166 --> 00:07:49,367 And hoping for the best. 201 00:07:51,400 --> 00:07:53,166 [Guy] 25 minutes! 202 00:07:55,166 --> 00:07:56,200 Now, ladies and gentlemen, 203 00:07:56,200 --> 00:07:57,867 who better to talk guilty pleasures 204 00:07:57,867 --> 00:07:59,367 than the ultimate stars? 205 00:07:59,367 --> 00:08:01,767 We have renowned restaurateur, 206 00:08:01,767 --> 00:08:05,367 the Dancing Spice Queen, Maneet Chauhan. 207 00:08:05,367 --> 00:08:07,100 The Minnesota restaurateur, cookbook author 208 00:08:07,100 --> 00:08:10,266 who serves up guilty pleasures with Northern soul, 209 00:08:10,266 --> 00:08:12,667 the one and only, chef Justin Sutherland. 210 00:08:12,667 --> 00:08:15,900 And the brilliant chef who specializes in guilty pleasures 211 00:08:15,900 --> 00:08:17,300 in ramen dishes. 212 00:08:17,300 --> 00:08:19,166 The wildcard, Justin Warner. 213 00:08:20,000 --> 00:08:22,300 Calorie on top of calorie, I think qualifies 214 00:08:22,300 --> 00:08:24,767 -as like, one of the pillars of guilt. -[Justin] Right? 215 00:08:24,767 --> 00:08:27,467 Carbs on carbs, with cheese. Let's go. 216 00:08:27,467 --> 00:08:29,166 [Justin] Hopefully, they just play the ice cream card well. 217 00:08:29,166 --> 00:08:32,567 We're not getting any strawberry ice cream, or Rocky Road. 218 00:08:32,567 --> 00:08:34,200 -Don't send that out in the world. -[Justin] I did not... 219 00:08:34,200 --> 00:08:36,133 Please do not. Do not. 220 00:08:38,266 --> 00:08:40,667 [Eryn] I'm gonna do a pimento macaroni and cheese 221 00:08:40,667 --> 00:08:42,066 with a burnt cheese top, 222 00:08:42,066 --> 00:08:45,066 pickled okra with some honeycomb ice cream. 223 00:08:47,000 --> 00:08:51,166 The first thing that I do is start my pimento cheese for the cheese sauce. 224 00:08:52,166 --> 00:08:54,467 Sexy every time. 225 00:08:54,467 --> 00:08:57,066 We make macaroni and cheese a lot at the restaurant. 226 00:08:57,066 --> 00:08:59,500 Sometimes, I have people sign a waiver 227 00:08:59,500 --> 00:09:03,967 that if they have any heart issues after they eat at my restaurant, 228 00:09:03,967 --> 00:09:05,433 it is not on me. 229 00:09:06,767 --> 00:09:10,467 A good pimento cheese has just a titch of a kick 230 00:09:10,467 --> 00:09:12,433 from the pimento peppers. 231 00:09:13,166 --> 00:09:15,166 Extra shredded cheddar. 232 00:09:15,166 --> 00:09:18,567 Look at the pimento cheese dip, sauce type stuff. 233 00:09:18,567 --> 00:09:20,233 Man, that's "thick", with three C's. 234 00:09:20,700 --> 00:09:22,133 [Eryn] Go, baby, go. 235 00:09:24,667 --> 00:09:27,166 You know, what it definitely needs is ice cream. 236 00:09:27,166 --> 00:09:28,967 I mean, what? It's cream. It's sugar. 237 00:09:28,967 --> 00:09:30,367 We've got some honey in there. 238 00:09:30,367 --> 00:09:32,100 It's good for ya. 239 00:09:32,100 --> 00:09:36,166 Ice cream is very liquidy once melted. 240 00:09:36,166 --> 00:09:39,266 And so, I'm really concerned that it's going to thin out 241 00:09:39,266 --> 00:09:41,934 my famous pimento macaroni and cheese sauce. 242 00:09:42,600 --> 00:09:43,667 [Guy] Chef, talk to me. 243 00:09:43,667 --> 00:09:45,166 So, it's a pimento cheese, 244 00:09:45,166 --> 00:09:47,567 with, you know, just some honeycomb ice cream. 245 00:09:49,867 --> 00:09:51,166 It would be hard to tell me there's ice cream-- 246 00:09:51,166 --> 00:09:52,300 How much ice cream is in there? 247 00:09:52,300 --> 00:09:54,100 There's a half pint. 248 00:09:54,100 --> 00:09:57,467 So, I knew that I needed to put in a little bit more of the ice cream. 249 00:09:57,467 --> 00:09:59,567 So, I was really nailing the whammy ingredient. 250 00:09:59,567 --> 00:10:02,266 But not making this overly sweet. 251 00:10:02,266 --> 00:10:04,867 [Warner] Ice creams are known for their potent flavors, 252 00:10:04,867 --> 00:10:06,767 but it can mute easily. 253 00:10:06,767 --> 00:10:08,467 Could be a real double edged sword. 254 00:10:08,467 --> 00:10:09,767 [Eryn] It's not quite there. 255 00:10:19,567 --> 00:10:22,266 [Guy] 22 minutes! 22 to go. 256 00:10:22,266 --> 00:10:24,300 This is very interesting, guilty pleasure. 257 00:10:24,300 --> 00:10:26,800 For them to have gotten "pasta" and "cheesy". 258 00:10:26,800 --> 00:10:30,000 I'm like, "Wow, this is going really good for them." 259 00:10:30,000 --> 00:10:32,867 And then, of course, ice cream. Why? 260 00:10:32,867 --> 00:10:35,867 My mind is spinning from all of those wheels. 261 00:10:36,600 --> 00:10:37,667 [Guy] What's on the menu? 262 00:10:37,667 --> 00:10:40,767 All right. We're doing a creamy spam Udon with a... 263 00:10:40,767 --> 00:10:42,567 "Creamy spam Udon"? Okay. 264 00:10:42,567 --> 00:10:44,767 [Matt] ...vanilla bean cream sauce, 265 00:10:44,767 --> 00:10:45,867 and a bunch of cheese. 266 00:10:45,867 --> 00:10:48,166 He likes to party, I guess. 267 00:10:48,166 --> 00:10:50,834 So, the first thing I do is I get started on that cheese sauce. 268 00:10:51,767 --> 00:10:53,667 Let's see if this works. 269 00:10:53,667 --> 00:10:56,467 Using the half and half could cut some of the sugar 270 00:10:56,467 --> 00:10:58,100 from the ice cream. 271 00:10:58,100 --> 00:11:00,900 I dumped the whole container of my Parmesan cheese. 272 00:11:00,900 --> 00:11:02,734 Just trying to get it as cheesy as possible. 273 00:11:04,600 --> 00:11:10,800 I'm going with a Alfredo sauce 274 00:11:10,800 --> 00:11:13,767 that has some Korean flavors, gochujang, 275 00:11:13,767 --> 00:11:17,066 with the Korean marinated short rib on top as well. 276 00:11:18,567 --> 00:11:20,700 -I know that the short rib... -[shrieks softly] 277 00:11:20,700 --> 00:11:23,166 ...is going to be an amazing guilty pleasure. 278 00:11:23,166 --> 00:11:24,433 Okay, amaze. 279 00:11:24,867 --> 00:11:26,767 Start with a heavy cream. 280 00:11:26,767 --> 00:11:30,266 The next thing I do is start with the Alfredo sauce. 281 00:11:30,266 --> 00:11:32,900 Heavy whipping cream. The butter. 282 00:11:32,900 --> 00:11:35,567 Make sure to get the cheese in there. 283 00:11:35,567 --> 00:11:38,467 And of course, I have to add the vanilla ice cream 284 00:11:38,467 --> 00:11:39,767 to the Alfredo sauce. 285 00:11:40,867 --> 00:11:43,266 Obviously, I want enough where you can taste it. 286 00:11:43,266 --> 00:11:44,500 [screams] Ah! 287 00:11:44,500 --> 00:11:48,400 I have a lot of family and friends cheering for me at home. 288 00:11:48,400 --> 00:11:51,433 My boyfriend and also my two little babies. 289 00:11:52,166 --> 00:11:53,800 -They're my dogs. -[dogs barking] 290 00:11:53,800 --> 00:11:55,166 [laughs] 291 00:11:55,166 --> 00:11:58,266 [Guy] Chefs, 15 minutes. 15 to go. Halfway point. 292 00:11:59,700 --> 00:12:01,667 Today, we're doing a... noodle, 293 00:12:01,667 --> 00:12:02,800 four-cheese blend. 294 00:12:02,800 --> 00:12:04,166 We do Nashville chicken on top. 295 00:12:04,166 --> 00:12:05,567 Gonna make it spicy. 296 00:12:05,567 --> 00:12:07,200 One of the reasons I chose Nashville Hot Chicken 297 00:12:07,200 --> 00:12:08,700 is because we make it in our restaurant. 298 00:12:08,700 --> 00:12:10,000 Seasoning salt. 299 00:12:10,000 --> 00:12:12,667 I was able to bring our secret recipe into play. 300 00:12:12,667 --> 00:12:16,100 I won't give it all away, but it's loaded with brown sugar, paprika, cayenne, 301 00:12:16,100 --> 00:12:18,233 three different types of pepper and the rest are secret. 302 00:12:18,667 --> 00:12:19,867 [sighs] 303 00:12:19,867 --> 00:12:21,667 I'm hoping this vanilla ice cream works in this dredge, 304 00:12:21,667 --> 00:12:23,033 adding a little bit of sweetness. 305 00:12:24,667 --> 00:12:25,667 First time for everything. 306 00:12:27,000 --> 00:12:28,367 That's a good start. 307 00:12:28,367 --> 00:12:29,867 [Guy] How much ice cream did you get in there? 308 00:12:29,867 --> 00:12:30,934 Three scoops. 309 00:12:31,867 --> 00:12:33,934 -Better be able to tell. -Yes, chef. 310 00:12:35,700 --> 00:12:36,934 All right. 311 00:12:37,800 --> 00:12:41,033 -Oh, why, thank you. You're too kind. -[Guy] There you go. 312 00:12:41,967 --> 00:12:43,467 I can taste the ice cream in here. 313 00:12:43,467 --> 00:12:45,367 I can taste the pimento. I get it. 314 00:12:47,066 --> 00:12:49,767 [Eryn] I want to start making my fried okra. 315 00:12:49,767 --> 00:12:52,000 And I still have more ice cream. 316 00:12:52,000 --> 00:12:55,867 So, I used the ice cream as part of the egg wash. 317 00:12:55,867 --> 00:12:58,000 Who doesn't put ice cream on their okra? 318 00:12:58,000 --> 00:13:00,066 Maniacs, that's who. 319 00:13:00,066 --> 00:13:02,000 And then, just going for a little roll 320 00:13:02,000 --> 00:13:04,266 in some cornmeal. 321 00:13:04,266 --> 00:13:08,166 I love a challenge and love a weird rando ingredient. 322 00:13:08,166 --> 00:13:09,634 I'm a weird rando person. 323 00:13:12,567 --> 00:13:14,066 [Isaias] So, I check on my sauce. 324 00:13:14,967 --> 00:13:15,967 That's pretty good. 325 00:13:15,967 --> 00:13:17,533 I start dicing my spam. 326 00:13:19,667 --> 00:13:21,100 -[Guy] Deep fry it? -Deep fry it. 327 00:13:21,100 --> 00:13:23,867 -[Guy] Do you deep fry a lot of spam? -I do deep fry a lot of spam. 328 00:13:23,867 --> 00:13:26,567 We do a lot of stuff with spam at Shameless Buns. 329 00:13:26,567 --> 00:13:27,934 I have a spam tattoo. 330 00:13:29,100 --> 00:13:31,300 So, I let the canned ham go in the fryer 331 00:13:31,300 --> 00:13:33,767 and I'm gonna start getting these Udon noodles cooked. 332 00:13:35,867 --> 00:13:37,667 The Udon noodles were fresh. 333 00:13:37,667 --> 00:13:40,900 I knew I didn't have to cook them for very long. 334 00:13:40,900 --> 00:13:43,100 So, I need more than one cheese element. 335 00:13:43,100 --> 00:13:44,867 So, I did a cheese tuile. 336 00:13:46,266 --> 00:13:48,667 Running a food truck is one of the hardest things you can do. 337 00:13:48,667 --> 00:13:51,567 But to be honest, my wife has really helped me along the way. [chuckling] 338 00:13:51,567 --> 00:13:53,500 She's an awesome cook. 339 00:13:53,500 --> 00:13:56,467 Today, I'm here representing my wife and myself. 340 00:13:57,867 --> 00:13:59,800 Korean barbecue up in this. 341 00:13:59,800 --> 00:14:02,467 I am really loving what Christina is doing. 342 00:14:02,467 --> 00:14:05,100 She has some short rib right over there. 343 00:14:05,100 --> 00:14:06,734 I'mma lower it 'cause my face might burn off. 344 00:14:10,800 --> 00:14:12,667 [Guy] Well, you definitely know that you got ice cream in there. 345 00:14:13,066 --> 00:14:14,266 But you are sweet. 346 00:14:14,266 --> 00:14:16,667 [Christina] Yeah. Now I'm gonna put the gochujang in there. 347 00:14:16,667 --> 00:14:20,066 I added gochujang, which is a Korean red chili paste, 348 00:14:20,066 --> 00:14:22,967 to add a little bit of that spiciness. 349 00:14:22,967 --> 00:14:25,433 Okay, I'm gonna try it with the kimchi. 350 00:14:27,300 --> 00:14:29,867 It's a little salty. So... 351 00:14:29,867 --> 00:14:32,266 All right, add more cheese. 352 00:14:32,266 --> 00:14:34,567 Eight minutes, chefs. Eight to go. 353 00:14:35,300 --> 00:14:36,500 We whisk. 354 00:14:36,500 --> 00:14:37,600 While my pasta is cooking, 355 00:14:37,600 --> 00:14:39,266 I start working on my cheese sauce, 356 00:14:39,266 --> 00:14:40,767 which is the heavy cream, 357 00:14:40,767 --> 00:14:42,867 loading it up with some processed cheese 358 00:14:42,867 --> 00:14:44,767 gruyere and mozzarella. 359 00:14:44,767 --> 00:14:46,934 I love guilty pleasures. I'm a big guy for a reason. 360 00:14:47,467 --> 00:14:49,000 Don't trust a skinny chef. 361 00:14:49,000 --> 00:14:50,767 If I win, I want to spend it on my wife, 362 00:14:50,767 --> 00:14:53,467 because she has been an angel on my side. 363 00:14:53,467 --> 00:14:54,967 And every time I do something crazy, 364 00:14:54,967 --> 00:14:56,567 every time I open up a new restaurant, 365 00:14:56,567 --> 00:14:58,166 she has a giant smile on her face 366 00:14:58,166 --> 00:14:59,467 and she's always next to me. 367 00:14:59,467 --> 00:15:01,467 [Guy] Chef, what is in your cheese sauce over here? 368 00:15:01,467 --> 00:15:05,300 [Isaias] Velveeta, Gruyere, and Cheddar cheese, sir. 369 00:15:05,300 --> 00:15:07,900 -You're really thin, thin, thin. -Let me reduce it. 370 00:15:07,900 --> 00:15:09,100 Thanks, chef. 371 00:15:09,100 --> 00:15:10,467 I start adding more cheese. 372 00:15:10,467 --> 00:15:12,367 Hope it's really getting this thickened up. 373 00:15:12,367 --> 00:15:13,867 I got a mild cheddar this time. 374 00:15:13,867 --> 00:15:16,800 -[sighing] -[Guy] Five minutes! Five to go. 375 00:15:16,800 --> 00:15:20,667 [Matt] I just literally am taking the noodles with some tongs, 376 00:15:20,667 --> 00:15:22,467 and placing it into that sauce. 377 00:15:22,467 --> 00:15:24,367 I need to make sure that these cheese tuiles 378 00:15:24,367 --> 00:15:26,166 are taken out at the perfect time. 379 00:15:27,166 --> 00:15:29,200 I pulled the canned ham out of the fryer, 380 00:15:29,200 --> 00:15:31,233 and it looks good to me. 381 00:15:32,567 --> 00:15:35,500 So, I take a twist of the Udon with the cream sauce 382 00:15:35,500 --> 00:15:37,066 and get it in the bowl. 383 00:15:38,266 --> 00:15:41,533 Grab my canned ham and sprinkle that on top. 384 00:15:42,266 --> 00:15:43,834 I get my cheese tuiles. 385 00:15:44,567 --> 00:15:45,867 His pasta does look really good. 386 00:15:45,867 --> 00:15:47,533 -It does. I'm kind of excited to try that. -It does. Yeah. 387 00:15:47,867 --> 00:15:49,100 Four minutes! 388 00:15:49,100 --> 00:15:50,333 I lost my spoon. 389 00:15:51,100 --> 00:15:52,200 So, the pasta is ready. 390 00:15:52,200 --> 00:15:55,400 I toss it in the Alfredo sauce and I taste it again, 391 00:15:55,400 --> 00:15:59,367 and it has enough creaminess from the Parmesan, 392 00:15:59,367 --> 00:16:01,266 and it I can taste the ice cream. 393 00:16:01,667 --> 00:16:02,667 I love it. 394 00:16:02,667 --> 00:16:05,200 So, I take the short rib. It's ready to go. 395 00:16:05,200 --> 00:16:06,767 I add some more Parmesan 396 00:16:06,767 --> 00:16:08,634 because it needs to be cheesy. 397 00:16:11,367 --> 00:16:13,166 [Isaias] I pulled my chicken out of the fryer. 398 00:16:14,667 --> 00:16:15,767 I taste my cheese sauce. 399 00:16:16,300 --> 00:16:17,200 That's good. 400 00:16:17,200 --> 00:16:19,767 So, I just dump it all over the pasta. 401 00:16:19,767 --> 00:16:22,066 I cut into my fried chicken and it's perfectly cooked. 402 00:16:23,000 --> 00:16:24,767 That Nashville Hot chicken packs a punch. 403 00:16:26,667 --> 00:16:28,600 Two minutes. Two to go. 404 00:16:28,600 --> 00:16:31,667 I'm going to make sure everything is nicely coated 405 00:16:31,667 --> 00:16:33,066 in the pimento cheese sauce. 406 00:16:33,467 --> 00:16:35,066 Hefty. 407 00:16:35,066 --> 00:16:37,967 And I coat them with raw shredded cheddar. 408 00:16:38,467 --> 00:16:39,567 Thoughts and prayers. 409 00:16:39,567 --> 00:16:41,233 Throw that under the salamander. 410 00:16:42,166 --> 00:16:43,100 [Guy] One minute! 411 00:16:43,100 --> 00:16:45,100 I take the fried okra out of the fryer 412 00:16:45,100 --> 00:16:47,734 and the dredge has not stuck at all. 413 00:16:48,166 --> 00:16:49,400 Unacceptable. 414 00:16:49,400 --> 00:16:50,767 [Guy] 30 seconds! 415 00:16:50,767 --> 00:16:53,200 [Eryn] But I have no more time left. 416 00:16:53,200 --> 00:16:56,667 So, all I can do at this point is plate it up. 417 00:16:57,000 --> 00:16:58,467 [Maneet] Mm! 418 00:16:58,467 --> 00:17:04,233 Five, four, three, two, one. That's it. 419 00:17:05,567 --> 00:17:07,467 -[sighs] -That was a nail biter. 420 00:17:07,467 --> 00:17:08,567 [whistles] 421 00:17:08,567 --> 00:17:11,667 Oh, my God. [laughing] I'm dying. 422 00:17:11,667 --> 00:17:14,867 All right, chefs. Time to take measure on those guilty pleasures. 423 00:17:14,867 --> 00:17:17,166 Let's take it to the judges. Right this way. 424 00:17:27,367 --> 00:17:28,767 All right, judges. 425 00:17:28,767 --> 00:17:32,100 Our chefs had to make a guilty pleasure with pasta 426 00:17:32,100 --> 00:17:36,367 that incorporated ice cream and was cheesy. 427 00:17:36,367 --> 00:17:39,300 First up, Isaias. What do you got for us, bud? 428 00:17:39,300 --> 00:17:44,300 I give you guys a mother-clucking loaded Nashville Mac and Cheese. 429 00:17:44,300 --> 00:17:46,333 -"Mother" where? Huh? -Mother-clucking. 430 00:17:49,767 --> 00:17:51,233 Topped with Nashville Hot chicken. 431 00:17:52,467 --> 00:17:55,300 [Warner] Chef Isaias, the cheese sauce has tons of great flavor, 432 00:17:55,300 --> 00:17:58,367 and I can still get some of that ice cream in there. 433 00:17:58,367 --> 00:18:00,467 [Justin] I have a Nashville Hot Chicken restaurant, 434 00:18:00,467 --> 00:18:01,667 and I think it's spicy, 435 00:18:01,667 --> 00:18:04,166 but I don't know that I'd call it "Nashville hot". 436 00:18:04,166 --> 00:18:08,266 The chicken is cooked well, but the sauce is so watery 437 00:18:08,266 --> 00:18:11,634 that the cheese has gotten completely lost in the entire thing. 438 00:18:13,200 --> 00:18:16,367 Okay. Up next, Chef Eryn, what do you have for us? 439 00:18:16,367 --> 00:18:21,300 I'm made for y'all a very ooey gooey, cheesy macaroni and cheese 440 00:18:21,300 --> 00:18:24,934 with pimento cheese and fried okra on top. 441 00:18:27,000 --> 00:18:30,967 -This is so cheesy. Like, so cheesy. -[Eryn laughs] 442 00:18:32,800 --> 00:18:33,967 Which is great. 443 00:18:34,867 --> 00:18:36,700 I'm wondering, you said you used honeycomb ice cream? 444 00:18:36,700 --> 00:18:39,100 [Eryn] Yes, I used it as the base of the cheese sauce. 445 00:18:39,100 --> 00:18:40,700 [Justin] I think it's delicious. I would've actually liked 446 00:18:40,700 --> 00:18:42,266 to see it a little bit more. 447 00:18:42,266 --> 00:18:45,367 The sweetness of that honey would've played really nice with the bento dip. 448 00:18:45,367 --> 00:18:48,100 The okra, on the other hand, is not needed. 449 00:18:48,100 --> 00:18:50,567 The coating has not adhered to it. 450 00:18:50,567 --> 00:18:53,266 Thank you, judges. Up next, Chef Matt. 451 00:18:53,266 --> 00:18:55,567 Yeah, we got pretty freaky today, Guy. 452 00:18:55,567 --> 00:18:59,100 I did a creamy spam Udon, 453 00:18:59,100 --> 00:19:00,367 with vanilla ice cream. 454 00:19:00,367 --> 00:19:03,300 Also threw a Parmesan cheese tuile in there. 455 00:19:03,300 --> 00:19:04,767 Hopefully, you guys love it. 456 00:19:05,567 --> 00:19:08,100 Chef Matt, I really like this dish. 457 00:19:08,100 --> 00:19:09,867 As far as the incorporation of ice cream, 458 00:19:09,867 --> 00:19:13,000 I think out of all of them, I can taste the vanilla the most out of it, 459 00:19:13,000 --> 00:19:14,400 and it tastes really good. 460 00:19:14,400 --> 00:19:16,900 [Maneet] The fact that you put the Parmesan tuiles on it, 461 00:19:16,900 --> 00:19:18,266 it elevates the presentation, 462 00:19:18,266 --> 00:19:20,967 and I think that looks really, really nice. 463 00:19:20,967 --> 00:19:24,567 I love the fact that you used spam. 464 00:19:24,567 --> 00:19:27,367 They almost add nuggets of saltiness. 465 00:19:27,367 --> 00:19:30,600 To me, I wish there was another kind of cheese that you had added 466 00:19:30,600 --> 00:19:32,367 in addition to the Parmesan, 467 00:19:32,367 --> 00:19:36,467 -because I'm getting creamy, I'm not getting cheesy. -Right, right. 468 00:19:36,467 --> 00:19:38,900 [Warner] There's something about the pillowyness of an Udon noodle 469 00:19:38,900 --> 00:19:42,567 that a traditional pasta would have been a little bit more calorically dense 470 00:19:42,567 --> 00:19:44,734 and worked a little bit better with the sauce. 471 00:19:45,467 --> 00:19:46,900 Okay. Thank you very much. 472 00:19:46,900 --> 00:19:48,967 And not to be outdone, Chef Christina. 473 00:19:48,967 --> 00:19:52,934 Okay, judges, I have an Alfredo pasta. 474 00:19:53,567 --> 00:19:55,900 I topped it off with short rib. 475 00:19:55,900 --> 00:20:00,233 I also added gochujang and kimchi into the pasta sauce. 476 00:20:01,400 --> 00:20:04,567 Christina, I really like the fact that you have the short rib 477 00:20:04,567 --> 00:20:05,467 right on top of it. 478 00:20:05,467 --> 00:20:07,767 It's got a lovely smokiness to it. 479 00:20:07,767 --> 00:20:12,166 Though, I wish this dish was a little bit cheesier. 480 00:20:12,166 --> 00:20:15,400 'Cause that's what the gameplay was all about, right? 481 00:20:15,400 --> 00:20:18,066 Presentation wise, it needed a little bit more love. 482 00:20:20,800 --> 00:20:25,567 The ice cream brought a silkiness that makes it eat a little bit more elegantly 483 00:20:25,567 --> 00:20:29,100 than I think is intended for a guilty pleasure dish. 484 00:20:29,100 --> 00:20:31,600 The key with everything is just more and more and more. 485 00:20:31,600 --> 00:20:34,567 I wanted more salt, and more kimchi, a lot more cheese. 486 00:20:34,567 --> 00:20:36,166 And then that would have been perfect. 487 00:20:36,867 --> 00:20:39,667 Chefs. [whistles] 488 00:20:39,667 --> 00:20:42,400 For some, the guilty pleasure was watching you go through that. 489 00:20:42,400 --> 00:20:44,400 [all laughing] 490 00:20:44,400 --> 00:20:45,767 I'm gonna send you back to the kitchens. 491 00:20:45,767 --> 00:20:46,967 See you in a bit. 492 00:20:46,967 --> 00:20:49,066 Judges, out of a possible 50 points, 493 00:20:49,066 --> 00:20:51,333 whose Guilty Pleasure was the guiltiest? 494 00:20:57,266 --> 00:20:58,300 50 points available. 495 00:20:58,300 --> 00:20:59,767 20 points available in gameplay, 496 00:20:59,767 --> 00:21:01,867 20 points in taste, ten in plating. 497 00:21:01,867 --> 00:21:03,333 Matt, let's take a look. 498 00:21:03,867 --> 00:21:07,300 15 out of 20, 17 out of 20, 499 00:21:07,300 --> 00:21:10,900 nine out of 10, for a 41. That's a big score. 500 00:21:10,900 --> 00:21:13,467 -Thank you. -Christina. 501 00:21:13,467 --> 00:21:18,467 14 out of 20 for gameplay, 14 out of 20 for taste, 502 00:21:18,467 --> 00:21:21,634 seven for plating for a 35. Six behind. 503 00:21:23,367 --> 00:21:24,533 Isaias. 504 00:21:25,700 --> 00:21:29,266 13 out of 20, 14 out of 20, 505 00:21:29,266 --> 00:21:32,667 seven for plating for a 34. 506 00:21:32,667 --> 00:21:37,233 Huh. Eryn, you need a 34 or better to stay in the game. 507 00:21:39,600 --> 00:21:42,333 15 out of 20, 16 out of 20, 508 00:21:44,967 --> 00:21:48,400 seven for plating for a 38. Congratulations. 509 00:21:48,400 --> 00:21:52,000 But unfortunately, Isaias that takes you out of the game. 510 00:21:52,000 --> 00:21:53,367 You had some really good ideas. 511 00:21:53,367 --> 00:21:54,900 But Isaias, we gotta say good night. 512 00:21:54,900 --> 00:21:56,400 -All right, bud. -Love you guys. 513 00:21:56,400 --> 00:21:58,100 -Thank you so much. -[Christina] Bye! 514 00:21:58,100 --> 00:21:59,500 [Isaias] Competing on Triple G... 515 00:21:59,500 --> 00:22:00,867 -I love you. Appreciate you. -Thank you so much, chef. Appreciate it. 516 00:22:00,867 --> 00:22:02,667 ...was like fulfilling a lifelong dream 517 00:22:02,667 --> 00:22:04,333 and scratching that off my bucket list. 518 00:22:10,066 --> 00:22:13,367 This is the second and final round of Guilty Pleasure Wheels. 519 00:22:13,367 --> 00:22:14,467 So, we got rid of pasta. 520 00:22:14,467 --> 00:22:16,000 We got a taco, sandwich, burger. 521 00:22:16,000 --> 00:22:17,467 -What do you want? -Sandwich. 522 00:22:17,467 --> 00:22:19,333 -Sandwich. -Burger. 523 00:22:21,000 --> 00:22:23,000 [laughs] 524 00:22:23,000 --> 00:22:25,667 [Guy] Taco. All right, let's talk about this adjective. 525 00:22:25,667 --> 00:22:26,867 You want to go fried or spicy? 526 00:22:26,867 --> 00:22:29,100 -Spicy. -Spicy. 527 00:22:29,100 --> 00:22:30,467 Spicy. 528 00:22:31,200 --> 00:22:32,233 I would hope so. 529 00:22:33,367 --> 00:22:35,166 Who doesn't love a spicy taco. 530 00:22:35,867 --> 00:22:38,367 [Christina chuckles] 531 00:22:38,367 --> 00:22:40,367 All right, let's get it right on this one. 532 00:22:40,367 --> 00:22:41,266 This could be the whammy. 533 00:22:41,266 --> 00:22:43,567 Bacon, potato chips or pickles? 534 00:22:48,967 --> 00:22:50,400 -You've got potato chips. -[inhales] 535 00:22:50,400 --> 00:22:54,266 [Guy] You've got a fried taco with potato chips. 536 00:22:54,266 --> 00:22:58,667 That's just about as weird as a cheesy ice cream pasta. 537 00:22:58,667 --> 00:23:00,600 -Ready to do this? -[all three] Yes. 538 00:23:00,600 --> 00:23:04,900 -All right. I'm just gonna go. Three, two... -[Christina screams] Ah! What? 539 00:23:04,900 --> 00:23:08,266 -I thought it started. -This is getting really out of hand right now. 540 00:23:08,266 --> 00:23:10,667 They don't need any more wheels. 541 00:23:10,667 --> 00:23:12,166 [Hunter] This is a small wheel, though. 542 00:23:12,166 --> 00:23:13,567 -It's so cute. -What? 543 00:23:13,567 --> 00:23:15,200 -It's a snack wheel. -Snack wheel? 544 00:23:15,200 --> 00:23:16,867 I think this wasn't guilty enough at this point. 545 00:23:16,867 --> 00:23:18,233 We already had three. 546 00:23:18,233 --> 00:23:21,200 So, you're gonna tell me they're gonna make a fried taco with potato chips 547 00:23:21,200 --> 00:23:24,967 and then, either pork rinds, doughnuts or cheese balls? 548 00:23:26,400 --> 00:23:28,467 -What don't you guys want? -Doughnuts? 549 00:23:28,467 --> 00:23:29,634 Okay. 550 00:23:30,300 --> 00:23:31,433 Oh, my God, I can't look. 551 00:23:33,600 --> 00:23:35,333 -[Matt] Hm. -[Christina] Oh, my God. 552 00:23:36,000 --> 00:23:37,400 This can't get any worse. 553 00:23:37,400 --> 00:23:39,967 All right, well, I have to go to class, so have fun. 554 00:23:39,967 --> 00:23:41,767 -Good luck. -Hunter! Before you go. 555 00:23:41,767 --> 00:23:43,667 -Hunter, before you go. -Yes? Yes. 556 00:23:43,667 --> 00:23:46,100 -Oh, you really are going to class. -[laughing] 557 00:23:46,100 --> 00:23:48,066 You promised me when we did this, 558 00:23:48,066 --> 00:23:50,066 that you were gonna give them five wheels. 559 00:23:52,567 --> 00:23:54,467 Would I ever let you down? Come on. 560 00:23:54,467 --> 00:23:55,967 -Come on, take a look. -Oh... 561 00:23:55,967 --> 00:23:57,467 -Oh, my God. -Take a little peek back there. 562 00:23:57,467 --> 00:23:59,166 Yeah. Look at... 563 00:23:59,166 --> 00:24:02,367 -[Guy] What is this? The shopping wheel? -No. 564 00:24:02,367 --> 00:24:06,266 We've got shopping basket produce bags or mini carts. 565 00:24:06,667 --> 00:24:07,667 Here we go. 566 00:24:10,867 --> 00:24:12,667 -Shopping basket. -Whoo! 567 00:24:12,667 --> 00:24:14,767 -[Guy] Congratulations. -[Hunter] You guys got lucky. 568 00:24:14,767 --> 00:24:16,166 [laughing] Thank you, Hunter. 569 00:24:16,166 --> 00:24:17,867 -Shopping baskets. -Thank you. 570 00:24:17,867 --> 00:24:20,300 [Guy] 30 minutes to make a fried guilty pleasure 571 00:24:20,300 --> 00:24:23,500 featuring a taco that incorporates potato chips and doughnuts. 572 00:24:23,500 --> 00:24:27,767 Mm. All your ingredients must fit in that shopping basket. 573 00:24:27,767 --> 00:24:29,266 Do you want one more wheel? 574 00:24:29,266 --> 00:24:32,300 I think out of these three, in particular, 575 00:24:32,300 --> 00:24:33,767 and then, these two that you brought in... 576 00:24:33,767 --> 00:24:34,767 These two might've been the worst. 577 00:24:34,767 --> 00:24:36,500 One more wheel would make them go crazy. 578 00:24:36,500 --> 00:24:37,867 Yeah, honestly, 579 00:24:37,867 --> 00:24:39,533 -Oh! -[Hunter laughs] 580 00:24:41,200 --> 00:24:42,734 [Eryn chuckling nervously] 581 00:24:44,567 --> 00:24:48,066 Fried taco, chips, doughnuts. 582 00:24:49,567 --> 00:24:51,533 It's too big. I can't fit it. 583 00:25:01,900 --> 00:25:03,700 How is this gonna fit? 584 00:25:03,700 --> 00:25:05,000 [Guy] They've got these baskets. 585 00:25:05,000 --> 00:25:06,500 The doughnuts come in big boxes. 586 00:25:06,500 --> 00:25:09,367 The chips are in big bags that mostly contain air. 587 00:25:09,367 --> 00:25:12,200 On top of all of that, they can only shop once. 588 00:25:12,200 --> 00:25:13,467 This is an uphill battle. 589 00:25:14,266 --> 00:25:17,066 Crushed. 590 00:25:17,066 --> 00:25:21,000 I'm already thinking that I can make a Korean fried chicken taco. 591 00:25:21,000 --> 00:25:25,333 Doughnuts. I can put it into the batter for the fried chicken. 592 00:25:28,066 --> 00:25:30,367 I definitely wanna add fried pickles. 593 00:25:30,367 --> 00:25:31,867 I think we'll go with this pickle. 594 00:25:32,367 --> 00:25:33,567 Keep up. Come on. 595 00:25:33,567 --> 00:25:34,667 I'm already thinking, 596 00:25:34,667 --> 00:25:38,400 toss the pickles in some crushed up potato chips. 597 00:25:38,400 --> 00:25:40,266 And then throw them in the fryer. 598 00:25:40,266 --> 00:25:41,367 I got it. Potato chips. 599 00:25:41,367 --> 00:25:43,300 I was behind six points. 600 00:25:43,300 --> 00:25:45,400 I may be down, but I'm not out. 601 00:25:45,400 --> 00:25:47,667 All right, let's go. Okay. Hey. 602 00:25:50,867 --> 00:25:53,133 I'm this close to doing this challenge. 603 00:25:54,900 --> 00:25:56,567 I could cook this one. 604 00:25:56,567 --> 00:26:00,867 Skirt steak. Habanero lime sounds like a good chip. 605 00:26:02,000 --> 00:26:04,100 Okay. Let me see. 606 00:26:04,100 --> 00:26:05,767 Just gonna give it a try. 607 00:26:05,767 --> 00:26:07,266 Might work. Might not work. 608 00:26:08,567 --> 00:26:12,367 Okay. So, I'm thinking dessert taco 609 00:26:12,367 --> 00:26:15,500 because I don't know what else to do with my life today. 610 00:26:15,500 --> 00:26:17,166 But we're gonna make it a little bit spicy. 611 00:26:17,166 --> 00:26:20,166 I am making a funnel cake taco. 612 00:26:20,166 --> 00:26:22,367 I do not make tacos at my restaurant, 613 00:26:22,367 --> 00:26:24,667 but I know fair food. 614 00:26:24,667 --> 00:26:28,100 Doughy is a really good guilty pleasure. 615 00:26:28,100 --> 00:26:29,400 I grabbed jalapeno chips, 616 00:26:29,400 --> 00:26:34,000 I'm going to put potato chips and doughnuts into 617 00:26:34,000 --> 00:26:38,533 the funnel cake batter that I'm putting on my taco shell. 618 00:26:40,000 --> 00:26:41,900 I knew that I wanted to use peaches. 619 00:26:41,900 --> 00:26:43,800 Peaches, 'cause I'm a Georgia peach. 620 00:26:43,800 --> 00:26:45,367 That seems lucky. 621 00:26:45,367 --> 00:26:49,700 And I thought that pancetta would bring a nice flavor 622 00:26:49,700 --> 00:26:51,467 that will highlight the peaches. 623 00:26:52,667 --> 00:26:55,567 Honestly, knowing that this is the last challenge 624 00:26:55,567 --> 00:26:58,700 and it's the thing that stands between me and winning this money 625 00:26:58,700 --> 00:27:00,300 is freaking me out. 626 00:27:00,300 --> 00:27:01,867 This is it. We're gonna see what happens. 627 00:27:01,867 --> 00:27:02,934 I don't even know. 628 00:27:05,100 --> 00:27:06,166 [Matt] I have to make a taco, 629 00:27:06,166 --> 00:27:09,500 and I'm thinking myself a Halifax doner taco. 630 00:27:09,500 --> 00:27:13,367 And it is this a crazy dish from back home in Canada 631 00:27:13,367 --> 00:27:18,200 that just has a really sweet, tangy sauce on a doner, 632 00:27:18,200 --> 00:27:20,000 which is basically like a gyro. 633 00:27:20,000 --> 00:27:24,166 I knew I wanted to add the donut in my Halifax sauce. 634 00:27:24,967 --> 00:27:26,533 Next, I'm going for ground beef. 635 00:27:26,533 --> 00:27:32,333 I'm gonna infuse the meat with typical kind of doner, Middle Eastern Spices. 636 00:27:33,166 --> 00:27:35,400 I grab some nacho cheese flavored chip 637 00:27:35,400 --> 00:27:38,166 because I like the tang of the nacho cheese. 638 00:27:38,166 --> 00:27:39,700 It feels great that I'm in the lead, 639 00:27:39,700 --> 00:27:42,266 but I'm the guy to beat now, you know? 640 00:27:42,266 --> 00:27:45,367 I know that I really need to step up my game in round two. 641 00:27:46,266 --> 00:27:47,667 [Guy] 25 minutes. 642 00:27:47,667 --> 00:27:50,166 Okay. Oopsies! 643 00:27:50,166 --> 00:27:52,367 -[Guy] Chef, what's on the menu? -[Christina] Hi. 644 00:27:52,367 --> 00:27:55,967 -So, I have Korean fried chicken tacos. -Okay. 645 00:27:55,967 --> 00:27:58,367 [Christina] And I'm using the donuts for the batter for the chicken. 646 00:27:58,367 --> 00:27:59,800 Love it. 647 00:27:59,800 --> 00:28:02,266 The key to a perfectly moist fried chicken 648 00:28:02,266 --> 00:28:04,266 is definitely that buttermilk. 649 00:28:04,266 --> 00:28:06,100 I'm going to use two scoops of this. 650 00:28:06,100 --> 00:28:07,433 For my batter, 651 00:28:07,433 --> 00:28:11,467 I use the corn starch and the flour that's already in my pantry, 652 00:28:11,467 --> 00:28:15,033 and then, I crumble up those donuts and add it to the mixture. 653 00:28:15,467 --> 00:28:17,100 Crush them up here. 654 00:28:17,100 --> 00:28:19,367 The donuts are very sweet, 655 00:28:19,367 --> 00:28:21,667 but I know that it'll get cut down 656 00:28:21,667 --> 00:28:24,500 when it's fried and mixed in with everything else. 657 00:28:24,500 --> 00:28:26,567 So, this should be good for tacos. 658 00:28:27,066 --> 00:28:28,567 Chicken is working. 659 00:28:29,166 --> 00:28:30,700 So, as the chicken is frying, 660 00:28:30,700 --> 00:28:34,867 -I go to the crispy chickal-- Chickal. Chickal. [chuckles] -[producer laughs] 661 00:28:34,867 --> 00:28:38,000 The crispy pickles component. 662 00:28:38,000 --> 00:28:39,467 Okay, perfect. 663 00:28:39,467 --> 00:28:41,867 I am going to toss the pickles in the wet batter 664 00:28:41,867 --> 00:28:45,100 and then I toss it in some crushed up potato chips, 665 00:28:45,100 --> 00:28:48,000 And then, I'm going to fry these bad boys up. 666 00:28:48,000 --> 00:28:49,800 $20,000 means a lot. 667 00:28:49,800 --> 00:28:51,000 The restaurant industry is tough, 668 00:28:51,000 --> 00:28:52,600 and we definitely want to expand. 669 00:28:52,600 --> 00:28:55,467 So, I would love to put money into expanding the restaurant. 670 00:28:55,467 --> 00:28:57,100 How are you guys doing over there? 671 00:28:57,100 --> 00:28:58,166 Oh, my God. Fantastic. 672 00:28:58,166 --> 00:28:59,834 -How are you doing? -Amazing. 673 00:29:02,767 --> 00:29:05,000 So, I'm making a spicy mole. 674 00:29:05,000 --> 00:29:07,166 Dropping in my doughnut here. 675 00:29:07,166 --> 00:29:11,266 And the mole is jalapenos, enchilada sauce, 676 00:29:11,266 --> 00:29:13,166 the doughnut's gonna add a little bit of sweetness. 677 00:29:14,667 --> 00:29:17,166 So, I've got some skirt steak here. 678 00:29:17,166 --> 00:29:18,767 We'll just let this sit here for a second. 679 00:29:20,166 --> 00:29:21,500 Chef, what's on the menu? 680 00:29:21,500 --> 00:29:25,100 I'm doing a play on a Halifax doner, 681 00:29:25,100 --> 00:29:27,300 which is a Canadian delicacy. 682 00:29:27,300 --> 00:29:30,900 It's made with a condensed milk and garlic and vinegar sauce. 683 00:29:30,900 --> 00:29:33,700 Pretty wacky. This is gonna go on a taco. 684 00:29:33,700 --> 00:29:35,266 -Going on a taco? -[Matt] Yes. 685 00:29:35,967 --> 00:29:37,066 -Okay. -[Matt] Yeah. 686 00:29:37,767 --> 00:29:41,567 Doner. "Doner" make a mistake. 687 00:29:41,567 --> 00:29:46,467 [Matt] I'm gonna infuse cumin, paprika, garlic powder and pepper. 688 00:29:48,900 --> 00:29:53,000 I'm gonna do a spicy, peach-filled desert taco, 689 00:29:53,000 --> 00:29:55,100 because why not? 690 00:29:55,100 --> 00:29:57,800 So, the first thing that I do is start my taco filling. 691 00:29:57,800 --> 00:30:01,567 I start the pancetta rendering in the cast iron right away. 692 00:30:02,100 --> 00:30:03,634 Add crushed doughnuts, 693 00:30:03,634 --> 00:30:07,367 and I feel like the sugar in this is gonna help caramelize this bacon fat. 694 00:30:07,367 --> 00:30:10,367 I add some chopped Fresno chilies. 695 00:30:10,367 --> 00:30:13,567 [Justin] Chef Eryn over there is doing a desserts taco. 696 00:30:13,567 --> 00:30:15,100 Isn't that part of being a guilty pleasure? 697 00:30:15,100 --> 00:30:16,767 I mean, doing something that's outrageous, 698 00:30:16,767 --> 00:30:17,867 like that state fair food, 699 00:30:17,867 --> 00:30:19,967 where you're just putting anything on a stick? 700 00:30:19,967 --> 00:30:21,266 I mean, that's a guilty pleasure. 701 00:30:22,767 --> 00:30:25,367 [Eryn singing] Slippery peaches! 702 00:30:25,367 --> 00:30:26,600 I want it to have salt. 703 00:30:26,600 --> 00:30:28,100 I want it to have spice. 704 00:30:28,100 --> 00:30:30,367 And I want it to have sweet. 705 00:30:30,367 --> 00:30:32,767 All right. I believe in you to do your thing. 706 00:30:32,767 --> 00:30:35,567 Wait, is a Guy cooking in kitchen Four? 707 00:30:35,567 --> 00:30:37,767 [Guy] I gotta get my meat on the grill. 708 00:30:39,467 --> 00:30:40,967 So, now what I'm gonna do... 709 00:30:43,066 --> 00:30:45,667 is mix the doughnut and the chips together, 710 00:30:45,667 --> 00:30:47,600 see if I can make a dust. 711 00:30:47,600 --> 00:30:52,767 And then, dip the tacos in it for a sweet and salty on the outside. 712 00:30:52,767 --> 00:30:54,667 [Hunter] So, pull out of the fryer and then dip it in the dust? 713 00:30:54,667 --> 00:30:55,767 [Guy] Yeah. 714 00:30:57,200 --> 00:30:59,166 Oh, nice, dude. 715 00:31:00,467 --> 00:31:02,800 -[Guy] Okay. -[Hunter] That's impressive. 716 00:31:02,800 --> 00:31:03,834 [Justin] I'm excited. 717 00:31:04,900 --> 00:31:06,667 [Guy] 15 minutes! 718 00:31:06,667 --> 00:31:09,667 My pickles are frying, the chicken is frying 719 00:31:09,667 --> 00:31:13,000 So, I throw those tortillas in the fryer. 720 00:31:13,000 --> 00:31:15,867 So now, I wanna toss the fried chicken 721 00:31:15,867 --> 00:31:18,767 in a Korean spicy gochujang sauce. 722 00:31:18,767 --> 00:31:21,567 So, I get the ketchup gochujang. 723 00:31:21,567 --> 00:31:26,066 And it's like that sweet spiciness that you get in a lot of Korean dishes. 724 00:31:26,066 --> 00:31:27,133 All right. 725 00:31:30,667 --> 00:31:31,967 Spicy. 726 00:31:33,166 --> 00:31:36,000 [Matt] So, I pull the meat, they have a nice crust on them. 727 00:31:36,000 --> 00:31:38,467 Now, I get started on that Halifax sauce. 728 00:31:39,200 --> 00:31:42,066 White vinegar on the donuts. All right. 729 00:31:42,066 --> 00:31:44,600 I have no idea if this is gonna work, but we're gonna find out. 730 00:31:44,600 --> 00:31:46,967 -What's that powder? -Garlic powder. 731 00:31:46,967 --> 00:31:48,767 Okay. 732 00:31:48,767 --> 00:31:50,300 -[Maneet] Is that condensed milk? -Condensed milk? 733 00:31:50,300 --> 00:31:53,700 It's typically made with condensed milk, garlic and vinegar. 734 00:31:53,700 --> 00:31:57,166 I am guilty of not understanding what's going on at that station. 735 00:31:58,400 --> 00:32:00,433 But I promise you, it's a real thing. 736 00:32:04,166 --> 00:32:06,000 And it is delicious. 737 00:32:06,000 --> 00:32:08,000 So, my fried component is the tortilla. 738 00:32:08,000 --> 00:32:11,867 So, I really wanna win because my wife and I want to start a family. 739 00:32:13,367 --> 00:32:15,233 We actually lost our son. 740 00:32:16,100 --> 00:32:18,066 He was stillborn two years ago, 741 00:32:18,066 --> 00:32:19,834 and so it's been really, really tough. 742 00:32:20,767 --> 00:32:22,600 We are working with a surrogate 743 00:32:22,600 --> 00:32:25,600 and I'm hoping that I can help contribute to that 744 00:32:25,600 --> 00:32:27,700 by winning Guys Grocery Games today. 745 00:32:27,700 --> 00:32:30,867 Give it nice freshness, a little crunch. 746 00:32:33,367 --> 00:32:35,100 [Eryn laughing] It smells really good. 747 00:32:35,100 --> 00:32:36,667 While my filling is cooking, 748 00:32:36,667 --> 00:32:40,100 I decided to start working on my funnel cake batter. 749 00:32:40,100 --> 00:32:41,700 Some egg. 750 00:32:41,700 --> 00:32:44,800 And I decide to add crushed doughnuts. 751 00:32:44,800 --> 00:32:47,667 I wanted to really be incorporated in there 752 00:32:47,667 --> 00:32:50,100 and be kind of like, a donut paste. 753 00:32:50,100 --> 00:32:53,767 So, the jalapeno chips, they're gonna have a little bit of a kick to them. 754 00:32:53,767 --> 00:32:56,800 And I really, really, really love a spice component 755 00:32:56,800 --> 00:32:58,467 in any dessert that I make. 756 00:32:58,467 --> 00:33:00,600 I'm making deep fried tacos. 757 00:33:00,600 --> 00:33:04,767 If I won money, I have always wanted to have more of a space 758 00:33:04,767 --> 00:33:08,567 where up and coming chefs that maybe can't afford to go to culinary school 759 00:33:08,567 --> 00:33:10,667 can come in and use my kitchen. 760 00:33:10,667 --> 00:33:12,367 Please hold together. 761 00:33:12,367 --> 00:33:15,300 Having additional money to kind of help fund these things 762 00:33:15,300 --> 00:33:20,266 would make it way less scary to try and do with my $3 that I currently have. 763 00:33:20,967 --> 00:33:22,433 Oh, I like it. 764 00:33:24,000 --> 00:33:26,834 [Guy] All right, so I gotta make an executive decision here real quick. 765 00:33:30,266 --> 00:33:32,166 I just took and heat it in the food processor 766 00:33:32,166 --> 00:33:33,467 and it's super tender. 767 00:33:34,100 --> 00:33:36,033 Now, a little crema. 768 00:33:36,867 --> 00:33:38,500 A piece of avocado. 769 00:33:38,500 --> 00:33:40,433 That looks very good, actually. 770 00:33:41,867 --> 00:33:46,667 Chefs, what you have here is a doughnut mole skirt steak 771 00:33:46,667 --> 00:33:51,667 done with a fried taco coated in a glazed doughnut 772 00:33:51,667 --> 00:33:53,834 and crispy crunchy potato chips. 773 00:33:55,967 --> 00:33:56,900 Mm. 774 00:33:56,900 --> 00:33:58,266 -[Maneet] Mm. -Whoo! 775 00:33:58,266 --> 00:34:00,166 -So much flavor in that mole. -Okay. 776 00:34:00,900 --> 00:34:02,367 Chefs, we've got five minutes. 777 00:34:02,367 --> 00:34:03,734 You need to be plated! 778 00:34:05,600 --> 00:34:07,900 If I take the chicken out of the fryer, 779 00:34:07,900 --> 00:34:09,734 it is nicely perfectly cooked. 780 00:34:10,100 --> 00:34:11,266 Yeah! 781 00:34:11,266 --> 00:34:13,433 I toss it in the gochujang glaze. 782 00:34:14,000 --> 00:34:15,767 She's cute. She can go on. 783 00:34:15,767 --> 00:34:18,767 I put the tortilla down, obviously, first. 784 00:34:18,767 --> 00:34:22,967 Then, I add the gochujang glaze covered fried chicken. 785 00:34:22,967 --> 00:34:26,667 And then, the potato chip crusted pickle. 786 00:34:26,667 --> 00:34:30,200 This is gonna be the greatest comeback in triple G history. 787 00:34:30,200 --> 00:34:32,767 -Okay. -[Guy] Three minutes! 788 00:34:32,767 --> 00:34:34,834 [Matt] So, I pull the tortillas out of the fryer. 789 00:34:36,900 --> 00:34:41,266 I get the burger doner patty right in the center. 790 00:34:41,266 --> 00:34:43,967 So, for the chips, I'm just going to blitz them 791 00:34:43,967 --> 00:34:47,367 and sprinkle them as a garnish over the tacos. 792 00:34:48,767 --> 00:34:51,767 I spooned my Halifax sauce into a squeeze bottle 793 00:34:51,767 --> 00:34:55,634 and I'm able to drizzle it across my tacos. 794 00:34:56,367 --> 00:34:58,433 [Guy] One minute. One minute to go 795 00:34:59,367 --> 00:35:00,533 [Eryn] Such a mess. 796 00:35:01,166 --> 00:35:03,667 I am not happy at all. 797 00:35:03,667 --> 00:35:09,166 These taco shells have not stayed in any type of form or crispy. 798 00:35:09,166 --> 00:35:10,967 But there's nothing that I can do now. 799 00:35:10,967 --> 00:35:13,100 So, sally forth. 800 00:35:13,100 --> 00:35:15,100 [Guy] 30 seconds, chefs! 801 00:35:15,100 --> 00:35:17,867 [Eryn] I'm putting in equal amounts of the filling. 802 00:35:17,867 --> 00:35:21,100 Not putting too many of the Fresno chillis, 803 00:35:21,100 --> 00:35:23,100 And one over the other. 804 00:35:23,100 --> 00:35:28,667 Five, four, three, two, one. That's it. 805 00:35:28,667 --> 00:35:30,300 -[Christina sighs] -[Matt] Whoo-hoo! 806 00:35:30,300 --> 00:35:32,000 [Guy] Nicely done. 807 00:35:32,000 --> 00:35:34,300 All right, chefs, let's find out if your five wheel tacos 808 00:35:34,300 --> 00:35:36,967 are in the judges' wheelhouse. Follow me, right this way. 809 00:35:46,166 --> 00:35:47,367 Judges, this is it. 810 00:35:47,367 --> 00:35:49,467 Game two of guilty pleasure wheels. 811 00:35:49,467 --> 00:35:53,266 They ended up with a fried taco featuring potato chips, doughnuts. 812 00:35:53,266 --> 00:35:55,967 Up first, Chef Eryn, what do you have for us? 813 00:35:55,967 --> 00:35:58,000 [Eryn] I have a hot Georgia peach pocket 814 00:35:58,000 --> 00:36:01,000 inside of a waffle batter taco. 815 00:36:01,000 --> 00:36:02,567 [Guy] Peaches and tacos. 816 00:36:03,467 --> 00:36:04,433 Hm. 817 00:36:05,066 --> 00:36:06,266 The filling, 818 00:36:06,266 --> 00:36:08,700 there is something yummy going on about this, right? 819 00:36:08,700 --> 00:36:10,667 The doughnuts, the potato chips, 820 00:36:10,667 --> 00:36:12,100 I get the flavor of it. 821 00:36:12,100 --> 00:36:14,266 I like the sweet and the spicy. 822 00:36:14,266 --> 00:36:17,233 To me, the fried aspect is not successful at all. 823 00:36:19,900 --> 00:36:21,667 [Justin] You maybe added the cornstarch in dry 824 00:36:21,667 --> 00:36:24,567 instead of making a slurry, maybe, that will bind it together. 825 00:36:24,567 --> 00:36:26,700 And when you do that, sometimes, it gets gummy, 826 00:36:26,700 --> 00:36:28,433 gets kind of gluey and clumps together. 827 00:36:29,600 --> 00:36:32,734 I'm getting very distinctly funnel cake vibes from this. 828 00:36:33,867 --> 00:36:36,166 There needs to be another fresh component added to this. 829 00:36:36,166 --> 00:36:40,400 A little lemon zest would have taken this in a completely different direction. 830 00:36:40,400 --> 00:36:42,867 Thank you. Up next, Chef Matt. What do you got for us? 831 00:36:42,867 --> 00:36:47,600 [Matt] I present a Halifax Doner burger taco. 832 00:36:47,600 --> 00:36:51,133 I crushed up some nacho cheese chips as a garnish. 833 00:36:53,100 --> 00:36:58,066 You know, this... is bonkers. 834 00:36:59,667 --> 00:37:05,266 This absurd garlic vinegar sauce eats like a guilty pleasure. 835 00:37:05,266 --> 00:37:08,000 [Maneet] The potato chips, the texture, is missing. 836 00:37:08,000 --> 00:37:10,433 And I'm really craving the texture over here. 837 00:37:11,300 --> 00:37:13,600 Your weird Halifax doughnut sauce was probably 838 00:37:13,600 --> 00:37:15,967 the most successful part of this dish. 839 00:37:15,967 --> 00:37:18,967 The burger meat just needed a lot more flavor to it. 840 00:37:18,967 --> 00:37:21,000 I think it got overcooked. 841 00:37:21,000 --> 00:37:24,867 All right. Not to be outdone, Chef Christina, what do you got for us? 842 00:37:24,867 --> 00:37:29,500 Okay, so I have a Korean fried chicken taco. 843 00:37:29,500 --> 00:37:33,000 I got the donuts in the batter for the chicken. 844 00:37:33,000 --> 00:37:37,634 And then, the potato chips in the batter for the pickles. 845 00:37:39,367 --> 00:37:42,934 Christina, we asked for fried and you gave us check, check, check, right? 846 00:37:44,066 --> 00:37:45,767 Flavor wise, you packed some flavor in there. 847 00:37:45,767 --> 00:37:46,700 It's definitely messy. 848 00:37:46,700 --> 00:37:48,000 The chicken's slightly overcooked, 849 00:37:48,000 --> 00:37:50,200 it's a little dry on the inside. 850 00:37:50,200 --> 00:37:52,767 Chef, you were in the bottom going into this, 851 00:37:52,767 --> 00:37:56,367 and it's very clear that you have just begun to fight. 852 00:37:56,367 --> 00:37:58,166 Because this is night and day difference 853 00:37:58,166 --> 00:37:59,367 from that first round cook. 854 00:37:59,367 --> 00:38:01,667 The amount of heat and the use of the doughnut 855 00:38:01,667 --> 00:38:04,967 and like, gochujang together on the chicken works really nicely. 856 00:38:04,967 --> 00:38:06,867 I also like the chips on the pickle. 857 00:38:06,867 --> 00:38:08,734 I just wish there was like, a little bit more. 858 00:38:09,867 --> 00:38:11,667 All right. Judges need to score your dishes. 859 00:38:11,667 --> 00:38:12,867 We're gonna send you back to the kitchens, 860 00:38:12,867 --> 00:38:14,367 and we'll call you when we have a final. 861 00:38:14,367 --> 00:38:16,033 All right? Thank you so much. 862 00:38:18,867 --> 00:38:21,100 Judges, it's time to settle the score. 863 00:38:21,100 --> 00:38:23,567 Who's the guiltiest of them all? 864 00:38:23,567 --> 00:38:25,700 20 points in gameplay, 20 points in taste, 865 00:38:25,700 --> 00:38:27,634 ten points in plating, for a total of 50. 866 00:38:33,400 --> 00:38:34,467 Well, let's take a look. 867 00:38:34,467 --> 00:38:36,233 Let's start off with Eryn. 868 00:38:36,900 --> 00:38:39,200 Three points behind the leader, 869 00:38:39,200 --> 00:38:43,000 13 in game play, 14 out of 20 in taste, 870 00:38:43,000 --> 00:38:45,500 five in plating, for 32, 871 00:38:45,500 --> 00:38:47,433 rounding out at a 70. 872 00:38:48,967 --> 00:38:50,066 Christina. 873 00:38:51,667 --> 00:38:53,333 14 in gameplay, 874 00:38:53,967 --> 00:38:55,433 16 in taste, 875 00:38:56,066 --> 00:38:58,867 six in plating, for a 36, 876 00:38:59,500 --> 00:39:01,467 giving you a 71. 877 00:39:03,100 --> 00:39:06,266 Matt, you gotta have a 30 or better, buddy. 878 00:39:08,500 --> 00:39:10,133 12 in gameplay, 879 00:39:12,567 --> 00:39:14,333 14 in taste... 880 00:39:17,600 --> 00:39:19,533 -High. -[Eryn laughs] 881 00:39:22,200 --> 00:39:26,200 [Guy] Five in plating for a 31, and a score of 72. 882 00:39:26,200 --> 00:39:27,800 -[Warner] Oh, wow. -[Maneet] Whoo. 883 00:39:27,800 --> 00:39:30,100 [Justin] Oh, man. 884 00:39:30,100 --> 00:39:32,467 -I can't believe I won with that Halifax sauce. -[Eryn laughs] 885 00:39:32,467 --> 00:39:34,567 Christina, you got a 36. 886 00:39:34,567 --> 00:39:37,500 That was a five-point run she had on you. 887 00:39:37,500 --> 00:39:41,000 These were some pretty difficult whammies that we threw at you 888 00:39:41,000 --> 00:39:42,667 in some odd combinations. 889 00:39:42,667 --> 00:39:45,166 But we're gonna say, thank you very much and good night. 890 00:39:45,900 --> 00:39:48,367 I feel guilty and not pleasure 891 00:39:48,367 --> 00:39:50,900 for how my taco shell came out today. 892 00:39:50,900 --> 00:39:52,400 -Very nice to meet you, Chef. -[Eryn] Pleasure. 893 00:39:52,400 --> 00:39:54,600 I was so close! I was so close. 894 00:39:54,600 --> 00:39:55,867 Give me a hug. 895 00:39:55,867 --> 00:39:58,867 I wanted to come on here and prove that I have what it takes. 896 00:39:58,867 --> 00:40:00,800 And I think I proved myself. 897 00:40:00,800 --> 00:40:02,467 -Nice comeback. It was a pleasure, chef. -[Christina] Thank you. 898 00:40:02,467 --> 00:40:03,967 [chuckling] 899 00:40:05,967 --> 00:40:07,367 -[Guy] My friend. -[Matt] Yes? 900 00:40:08,100 --> 00:40:09,266 [Guy] Congratulations, chef. 901 00:40:09,266 --> 00:40:11,567 What are you playing for? What are we going for, for money? 902 00:40:11,567 --> 00:40:14,667 I'm looking to win money for a surrogacy 903 00:40:14,667 --> 00:40:16,433 'cause my wife and I are trying to start a family. 904 00:40:16,900 --> 00:40:18,300 Wow. 905 00:40:18,300 --> 00:40:20,567 My wife, Corvette. And today is actually our anniversary as well. 906 00:40:20,567 --> 00:40:21,767 -Today's your anniversary? -Yeah. 907 00:40:21,767 --> 00:40:25,000 -[Maneet] Happy anniversary. -Happy anniversary, Corvette. 908 00:40:25,000 --> 00:40:26,734 Come say hi to the judges. Let's go shopping. 909 00:40:28,900 --> 00:40:32,400 Chef, there are a couple of ways that you can win up to $20,000 tonight. 910 00:40:32,400 --> 00:40:33,867 We go on a shopping spree, 911 00:40:33,867 --> 00:40:37,600 and for every item that you find on this list of clues, 912 00:40:37,600 --> 00:40:40,367 there's 5 of them, you'll get 4,000 bucks. 913 00:40:40,367 --> 00:40:41,667 Or we can skip that, 914 00:40:42,200 --> 00:40:43,634 and right behind those doors, 915 00:40:44,266 --> 00:40:45,834 there is a mystery check 916 00:40:46,600 --> 00:40:51,033 with a number anywhere from $13,000 917 00:40:52,567 --> 00:40:53,967 to $20,000. 918 00:40:55,367 --> 00:40:56,667 Do you wanna run and shop, 919 00:40:56,667 --> 00:40:58,166 or do you wanna take the check? 920 00:41:01,867 --> 00:41:04,367 I've done enough running. I'm going to the check. 921 00:41:04,367 --> 00:41:07,467 What if the check's only $13,000? 922 00:41:07,467 --> 00:41:10,166 -Well, it's in USD, so if you do the math... -[judges laughing] 923 00:41:10,166 --> 00:41:11,567 [Matt] ...that's like $17,000. 924 00:41:11,567 --> 00:41:14,800 -He pulled out the conversion rate on you. -[Matt] Everybody's a winner. 925 00:41:14,800 --> 00:41:17,066 -You already got 20-- -Saddle up that American dollar. 926 00:41:17,066 --> 00:41:19,867 -You are the man of optimism, I'll tell you that. -[laughs] 927 00:41:19,867 --> 00:41:21,800 All right. So, you want to go for the check? 928 00:41:21,800 --> 00:41:23,767 -I'm gonna go for the check, yeah. -[Guy] Ladies and gentlemen, 929 00:41:23,767 --> 00:41:25,967 let's take a look at that check. Drum roll! 930 00:41:30,667 --> 00:41:35,100 -[Matt] All right. Okay. -[Guy] $15,499 in a Canadian conversion, 931 00:41:35,100 --> 00:41:36,867 -that's $2 million. -[judges laughing] 932 00:41:36,867 --> 00:41:39,266 I am the Guilty Pleasures champion. 933 00:41:39,266 --> 00:41:41,600 -I appreciate it, man. That's awesome. -Absolutely. Congrats. 934 00:41:41,600 --> 00:41:43,467 This is gonna do great things for my wife and I, 935 00:41:43,467 --> 00:41:47,200 and it's gonna get us that much closer to our family. 936 00:41:47,200 --> 00:41:49,000 Happy anniversary to you and Corvette. 937 00:41:49,000 --> 00:41:50,967 -And we'll see you next week at Guy's Grocery Games. -Whoo! 938 00:41:50,967 --> 00:41:52,667 Adios. 939 00:41:52,667 --> 00:41:54,400 And just for those who are counting, 940 00:41:54,400 --> 00:42:00,066 in Canadian dollars, it's $20,989. [chuckles]