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We love spinning
our food wheels
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00:00:01,934 --> 00:00:04,867
and seeing all the crazy
dish combinations
they come up with.
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00:00:04,867 --> 00:00:05,867
I can't look.
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00:00:05,867 --> 00:00:08,567
It's kind of like
our Guilty Pleasure.
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So, tonight we're spinning
our wheels to determine
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00:00:10,867 --> 00:00:13,300
the details of our
chefs' guilty pleasures.
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-Cheesy.
-Yes, Yes.
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-[Guy] Doughnuts.
-Oh, no.
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[Guy] Those, you know,
ooey-gooey, decadent dishes
no one can resist.
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This is so cheesy.
Like, so cheesy.
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And it's tonight
on Guy's Grocery Games.
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So, let's meet our
guilty pleasure-seeking chefs.
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Now, first up,
we have Matt Brennan,
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the executive chef
serving up a guilty pleasure
Filipino fusion food
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at his Vancouver restaurant.
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My wife's Filipino,
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and I love taking
Filipino flavors and putting
a spin on it.
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Guilty pleasure
is all about the decadence.
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It's all about the fat,
and food is fun.
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-Go, get him! Good luck!
-Good to see you, man.
Thank you.
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Next, Christina Hong,
offering Korean barbecue
tacos and hoagies.
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Now, it doesn't get more
guilty than that, right?
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[Christina] At Seoul Mates,
we sell Bulgogi
grilled cheese,
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Korean fried chicken,
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definitely puts you right
into a coma.
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-Hi! [chuckles]
-Go get them.
Go get them!
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Here we go.
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And then, there's
Isaias Hernandez,
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chef-owner of
a California eatery
with four locations
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that combines Mexican classics
with American barbecue
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for a comfort food feast.
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[Isaias] We specialize
in putting short ribs
in everything.
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They say you can't trust
a skinny cook,
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and you can definitely
trust this guy.
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Go get them, brother.
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And finally, Eryn Stutz,
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who fuses Southern, Mexican,
Italian and Greek flavors
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at her New York eatery.
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Oh, my God,
guilty pleasure all day.
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Every single day, I'm like,
"Let me treat myself.
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See if I can duck fat fry
some stuff."
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We did deep fried,
SlimFast bars
for a party recently.
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We make a lot of guilty dreams
come true.
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Is that it really, just those
few little things get
fused together?
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-Just the tip.
-To feel guilty.
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Well, chefs, very nice
to have you.
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-Whoo!
-[Guy] When it comes
to guilty pleasures,
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-you are as guilty as charged.
-Yeah.
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Now, we've got two
over the top games
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designed to give your
guilty pleasures free rein.
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Unfortunately, the chef that
doesn't give us the biggest
guilty's pleasure,
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will get the lowest score,
and will be checking out.
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But the chef with the highest
combined score,
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will get the shop
Flavor Town market
for up to 20,000.
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-There we go.
-[Guy] Okay.
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For the first challenge,
I want you to make the judges,
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this is where it gets
really guilty,
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just thinking outside the box.
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Make the judges
a guilty pleasure.
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[Eryn laughing]
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-Yes, yes!
-Yes! Let's go!
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[Guy] I mean, and I see
your wheels turning,
and I can assure you
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well, our wheels are gonna be
turning in just a second,
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because we're gonna play
Guilty Pleasure Wheel.
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-[sighs]
-[Guy] Now, let's bring
in Hunter.
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-Whoo! Let's go!
-Yeah!
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-Up to no good, Hunter.
-Yeah.
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-Up to no good.
-What's up?
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[Guy] Here we go.
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Taco, pasta, burger
and sandwich.
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That's wacky and guilty
right there.
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This is a dish type.
This isn't guilt.
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-Go get me something guilty.
-[Hunter] A hundred and ten...
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-Okay, hold on. Hold on.
-[laughs]
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-Yes.
-How about we add in
some adjectives?
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All right.
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[Guy] "Cheesy"," fried"
or "spicy".
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-Now we're getting guilty.
Okay. All right. Good.
-Yay! Okay.
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Let's give this a spin.
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Come on. Come on, baby.
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Sandwich! Let's go! [chuckles]
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-Ooh!
-All right.
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[Guy] Pasta it is.
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Whoo!
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Hunter, now, let's see how
guilty they're gonna make it.
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Come on.
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Cheesy pasta. Guilty Pleasure.
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-This doesn't seem--
-This doesn't sound
that guilty to me.
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-Like, wow!
-[Hunter] I may have...
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I may have another...
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-Got another wheel?
-...thing we can use.
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All right, I'll be right back.
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-Oh, no.
-[Guy] Aw...
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Last one.
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All right, what do we have?
Finally, the ingredient wheel!
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-There we go.
Now we get guilty.
-That's the fun one.
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Got potato chips, pickles,
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ice cream, and bacon.
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-Oh, God.
-[Guy] Hunter, let's see it!
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-Oh, come on!
-[laughing]
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Whoo! Your pasta's gotta
be cheesy.
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It's gotta incorporate
ice cream.
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This is gonna be
a tough challenge.
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Out of these three,
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if I were to let you
change two of them--
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if I let you change,
which one of them--
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which one would you want us
to go and spin again?
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-Hm?
-What?
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-Oh...
-[Isaias] Oh, you're good!
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Anarchy!
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[laughing]
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Cheesy pasta with ice cream.
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I did not see this
curveball coming.
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-Well, we're all going here.
-[moaning nervously]
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Excuse me!
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I'm going for vanilla because
it has that creaminess,
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and it won't be overpowering.
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I cannot stop screaming.
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I know that ice cream
is creamy,
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so I'm thinking
Korean-inspired pasta...
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This one.
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...with a Alfredo sauce.
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I'm grabbing short rib
to add Kalbi,
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which is my favorite
Korean barbecue.
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Oh, my God, I'm out of breath.
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So, it's gotta be cheesy.
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So, of course,
I'm grabbing Parmesan.
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-[Eryn] Hey.
-Oh, my God, I'm sorry...
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I'm adding the Korean elements
into this dish.
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This.
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The gochujang and the kimchi,
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that's gonna go into
the Alfredo sauce.
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I think I have everything
for my dish.
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[Isaias] You got this!
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Guilty pleasure,
for me, means...
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Nashville chicken
on top of Mac and cheese.
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Hm. Let's go hard.
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Now, let's just bring on
that ice cream.
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I love you guys.
But you gotta move.
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I'm hoping this vanilla
ice cream works in this dredge
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for the Nashville
Hot Chicken...
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Oh, sorry.
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...by adding a little bit
of sweetness,
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because Nashville Hot chicken
is all about those spices.
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Garlic powder.
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I'm getting garlic...
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Onion powder.
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...onion.
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To me, guilty pleasure is
all about that cheese.
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All the good stuff, huh?
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I'm grabbing
my processed cheese.
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Gruyere cheese,
American cheese...
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The mozzarella.
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Pasta.
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We got one shot at this.
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Gotta go!
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[humming]
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For my guilty pleasure,
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I'm thinking of
my restaurant's
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award winning pimento
macaroni and cheese.
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Oh, my God!
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What flavor in ice cream
is gonna complement
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macaroni and cheese the most?
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I went with Honeycomb,
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and I thought,
"If I add hot sauce
like hot honey..."
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All right, so, someone
grabbed vanilla.
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There's mint chip.
That would be a little rough.
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Earl Grey tea.
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Gelato. Yikes!
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[Eryn] I grab pimentos
because they're gonna be
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what gives
the pimento cheese...
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What choices.
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...a little bit of a kick.
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I grab shredded medium
and sharp cheddar cheeses.
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[humming]
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Beautiful.
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I'm making my honey cheese
for 30 people.
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I wanna do pickled okra.
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Pickled okra looks so great
on top of macaroni and cheese.
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We're gonna go like this.
Is that a thing?
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Cheesy pasta? Great.
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Like, what do I do
with ice cream?
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I went with some
vanilla ice cream.
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It's a fairly neutral flavor.
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And I can incorporate it
into a cream sauce.
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I do a lot of Filipino food,
so I'm thinking myself,
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creamy spam Udon.
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Absolutely speaking to
my guilty pleasure wheelhouse.
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I mean, what is
fattier and saltier
and more ridiculous
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than canned ham?
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Cheese.
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I'm not gonna grab
multiple cheese.
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I just wanna focus
on Parmesan.
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I love the flavor of Parmesan.
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You get that beautiful
umami bomb.
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Udon noodles aren't
necessarily Filipino,
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but I knew that it would work
really well
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with the silkiness
of the ice cream.
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It's crazy. It's wacky.
I love it.
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And hoping for the best.
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[Guy] 25 minutes!
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Now, ladies and gentlemen,
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who better to talk
guilty pleasures
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than the ultimate stars?
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We have renowned restaurateur,
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00:08:01,767 --> 00:08:05,367
the Dancing Spice Queen,
Maneet Chauhan.
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00:08:05,367 --> 00:08:07,100
The Minnesota restaurateur,
cookbook author
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00:08:07,100 --> 00:08:10,266
who serves up guilty pleasures
with Northern soul,
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00:08:10,266 --> 00:08:12,667
the one and only,
chef Justin Sutherland.
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00:08:12,667 --> 00:08:15,900
And the brilliant chef
who specializes
in guilty pleasures
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00:08:15,900 --> 00:08:17,300
in ramen dishes.
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00:08:17,300 --> 00:08:19,166
The wildcard, Justin Warner.
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Calorie on top of calorie,
I think qualifies
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-as like, one of the pillars
of guilt.
-[Justin] Right?
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Carbs on carbs, with cheese.
Let's go.
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[Justin] Hopefully, they just
play the ice cream card well.
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We're not getting any
strawberry ice cream,
or Rocky Road.
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00:08:32,567 --> 00:08:34,200
-Don't send that out
in the world.
-[Justin] I did not...
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Please do not. Do not.
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00:08:38,266 --> 00:08:40,667
[Eryn] I'm gonna do
a pimento macaroni and cheese
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00:08:40,667 --> 00:08:42,066
with a burnt cheese top,
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pickled okra with some
honeycomb ice cream.
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The first thing that I do is
start my pimento cheese
for the cheese sauce.
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Sexy every time.
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00:08:54,467 --> 00:08:57,066
We make macaroni and cheese
a lot at the restaurant.
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00:08:57,066 --> 00:08:59,500
Sometimes, I have people
sign a waiver
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00:08:59,500 --> 00:09:03,967
that if they have any
heart issues after they eat
at my restaurant,
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00:09:03,967 --> 00:09:05,433
it is not on me.
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A good pimento cheese
has just a titch of a kick
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00:09:10,467 --> 00:09:12,433
from the pimento peppers.
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00:09:13,166 --> 00:09:15,166
Extra shredded cheddar.
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00:09:15,166 --> 00:09:18,567
Look at the pimento
cheese dip, sauce type stuff.
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00:09:18,567 --> 00:09:20,233
Man, that's "thick",
with three C's.
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[Eryn] Go, baby, go.
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00:09:24,667 --> 00:09:27,166
You know, what it definitely
needs is ice cream.
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I mean, what?
It's cream. It's sugar.
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We've got some honey in there.
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It's good for ya.
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Ice cream is very liquidy
once melted.
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And so, I'm really concerned
that it's going to thin out
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00:09:39,266 --> 00:09:41,934
my famous pimento macaroni
and cheese sauce.
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00:09:42,600 --> 00:09:43,667
[Guy] Chef, talk to me.
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00:09:43,667 --> 00:09:45,166
So, it's a pimento cheese,
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00:09:45,166 --> 00:09:47,567
with, you know, just some
honeycomb ice cream.
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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]