All language subtitles for Fast.Foodies.S02E10.720p.WEBRip.x264-GalaxyTV

Tonight is all about

The greatest flavors
known to man --

Fast food.

Bring out my dish -- dish --
dish -- dish -- dish!

This is a celebration
of guilty-pleasure eats

And late-night cravings.

- Oh!
- Oh, we got it!

Three award-winning chefs...

Jeremy,
what are you making?

I'm just doing me.

How do you do it?!

...Will compete for the love

Of some hungry,
hungry celebrities.

Hell yeah!
Who are we clapping for?

Let's go.
...By re-creating...

- We have to nail it perfectly.
- Hold on. That is McDonald's.

...Then remixing
their favorite fast-food dishes.

It's really ducking good.

Come for the food.

Why are these so good?!

I could eat a thousand of those.

Stay for the crazy.

Why is there a spider
in there?

That's gonna make good tv.

This is...

You did
a really good job.

Thank you.

Um... It's fine.

Alright, team,
so, tonight,

We have two friends
that have been on

This long journey of comedy
for years and years.

They've shared a ton of laughs,
a ton of fast food.

If you've seen
something funny on tv,

These guys have been
a part of it.

So, let's please welcome
John Gabrus and Adam Pally.

Did we do good
on the timing?

Did we nail the timing?

Good to see you, man.

Uh, can you see okay?

Yeah.

I'm cool.

Is it not reading?

Obviously long-time friends,
comedy, fast food.

That's my lower back
tattoo, right there.

Do you like
the same fast food?

We're just
open-minded gluttons, really.

And if you're touring,
making $100 a show,

You're not eating
wherever you want.

So, what are some
of your favorites?

John is
a Taco Bell guy.

Die-hard Taco Bell
enthusiast here.

When I was 16, I ate Nathan's
corn dog nuggets every day.

Like, the next year,
I was like --

Noticeably,
there was a difference.

Adam, you have three kids.

Now, are you
in the camp of, like,

Starting to feed them
fast food yet?

It's not, like, a thing
that we, like, celebrate.

Talk about.
Talk about on camera.

But, like, you know,
there's something, like,

Every time you're on the
highway, you see these symbols.

Sooner or later,
my kid's gonna be like,

"what is that bell?"

Alright,
John and Adam,

We need to know
what you brought for us.

It's not a standard
menu item.

It's kind of like --
a lot of people would say

It's off
the secret menu.

We thought it was kind of
fitting for us

Because it is a combo
of two classic items,

And we're two
sort of classic men.

So...

Bring out our dish.

Oh, shit.

- Hello, there.
- Oh.

Thank you.

I'm kind of scared
right now.

They are committing
all the way out the door.

That is like
some meryl.

We got ourselves
a McDouble and a McChicken.

- And then...
- They.

We are gonna make, like,
a frankenstein, kind of, of it.

Yeah, this one's pretty cold.
I could do it like that.

What are we
doing today?

And the bet is probably
in between the two patties.

Yeah. And this is --
I think you have to make, like,

A real artistic choice
on that one.

There you go.
- Huh.

I mean, I know you guys are
professionals,

And all that,
but good luck.

Tonight, Adam and I are bringing
two fast-food icons --

A double burger
and a fried chicken sandwich.

It's a McDouble
surrounding a McChicken.

It's a collab.
Also, like, collabs sell now.

Is it good?

It's pretty good.

- That's actually good.
- Wait, I'm about to finish it,

And not even
realize it.

The cheese being added
to that crispy chicken vibe --

Which is not something that
McDonald's traditionally does --

I'm here for it.

Four pieces of bread,
or three.

- I think four is too much.
- I agree.

This is the way.

What did you do?

I pulled out
all the middle bread,

And I let the chicken
be the middle bun,

Because the chicken
is almost bread.

You're right.

- Much better.
- Much better.

To me, I love big burgers
and big macs,

And I think it's nothing more
than just a simple sandwich

With another sandwich
in it.

What should we
call this thing?

We believe it's called
the mcgangbang.

We will be rewriting that name
for the sake of advertisers,

And we're
40-year-old men.

Let's call it "the wedding" --
chicken or beef.

You're --
that's smart.

Or maybe, like,
"double dare."

'Cause I double dare you
to eat this?

- Yeah.
- McDouble-dare.

Alright, gentlemen, we are
going to try to copycat

This McDouble-dare as best
and as close as we can.

And the remix round
is where we're gonna take

The spirit of this whole
McDouble-dare,

Put it into
a beautiful dish.

We are all vying for
the chompionship trophy.

And the two losers
are gonna have to face

Tonight's consequence.

Whee!

Tonight's consequence
is ready.

Grab the card.

"Wtf-en."

I... Wtf.

I don't know.

I'm getting too old
for this shit.

Are you guys ready
to give it a try?

- Sort of.
- Let's go.

- Alright.
- Oh, my goodness.

Well, there was
a lot of stuff.

This one looks
the most expensive.

Cheers.
- Did you find some bourbon?

Oh yeah, no, no, no.
These are from my car.

So, gentlemen, what is it
about the McChicken

And the McDouble that makes you
so excited inside?

They're two go-to fast-food
classics done by McDonald's --

The fast food classic.

Going into the copycat
of the McDouble-dare,

There's actually a lot of stuff
that has to get done

To complete
this sandwich.

I'm gonna basically
take some chicken.

That'll get dredged
in some cornstarch,

And then, into a mustard
and spice-infused batter.

Then, we have to make
the patties --

Two beef patties,
about 3 ounces.

I come from jacksonville.

It's a meat-and-potatoes
kind of town.

This thing is
right up my alley.

Alright.
Mechanically separate.

This is the most disgusting
stage of the food,

And that's
mouthwatering.

So, in order to copycat
this McDouble-dare,

I am mechanically separating
some chicken.

I put a little breadcrumbs
in there.

I think there's some mustard
in the batter.

I think that's where a little of
that spice is coming from.

If not, I'm doing it.

A little cornstarch, some egg
to help bind it together.

First thing, I have to get this
perfectly-formed chicken patty,

So it mimics that patty
that comes in the McDouble-dare.

But for me, the key is
rehydrating these onions,

Because those little
flavor crystals

That come on a McDouble
are hard to mimic,

But I'm gonna nail it.

You know they just take dried
onions, and rehydrate them.

- Yeah.
- Taste those.

They taste like McDonald's.
Get in there.

And that's
the McDonald's onions.

Yeah.
Oh, that's wild.

These guys are doing
the McDonald's way,

But I'm gonna do
some proper fried chicken.

McDonald's uses, like,
this ground chicken mix.

I actually think that
the bite of the chicken

Is actually going to replicate
a little bit more

By just taking
a chicken breast,

And pulverizing it, and pounding
it into this thin little cutlet,

Which I will soak in buttermilk,
salt, and pepper.

Dredge it in a little bit
of flour,

Season it with onion powder,
garlic powder, paprika, cayenne,

And then, fry it.

Come on back here.

Give us a hand.

Reminds me of being
on the line.

Have you ever worked
in a restaurant before?

Absolutely not. I don't even
have a kitchen in my apartment.

I've only worked in a restaurant
as a bartender.

- So, never cooking.
- Never cooking.

For, like, my kids,
I can do, like, breakfast,

Like, you know,
pancakes and eggs.

That's kind of my --
that's it?

Yeah.

I'm taking ground beef,

Weighing it out to be about
2.8 to 3 ounces.

I mean, a McDonald's
burger patty is...

No thicker than a couple dimes
put together.

Now, what I need you to do,
John,

You're gonna
take this,

And you're just gonna make sure
they don't puff up too much.

- Yes. Yes, yes.
- So, just keep --

Keep flattening.

There's so much
grease and fire.

Just give it
a little pressure.

It's okay.
I'm too scared.

You got eight more to do.

I burned off
a lot of the arm hair

Just the five minutes

I was in charge
of flipping burgers.

So, I would say
I didn't do a great job.

"Fast foodies"
is not responsible

For any loss
of body hair.

Take one of our mechanically
separated chicken pieces,

And drop it
in the fryer.

- Is that not the way?
- It's the worst way.

It's important to know
how not to.

So, tonight,
we have a monstrosity

From none other
than McDonald's.

This is gonna be
a McChicken

Mashed up into
a McDouble.

It's not just one or two things
that we really need to focus on.

There is multiple elements
to creating this McDouble-dare.

I'm gonna have you
season the chicken

When it comes out.

Oh, my god.

There you go.

Crushed it.

How are you gonna tackle, like,
constructing this?

I'm gonna do
just like you guys requested.

We're gonna use that chicken
as the middle bun.

I think that's key.

And it's all about
the layering.

Two perfectly-cooked patties
with lettuce, rehydrated onions,

Then chicken as
the middle bun.

Are you doing
a third bun?

I'm doing it.

I thought we agreed
no third bun.

Hey, this is "fast foodies"
we can do whatever we want.

There are no rules.

Topped with another patty,
melted american cheese,

Some pickles,
two turns of mustard,

Two turns of ketchup,
top bun.

Give it a smash.

McDouble-dare.

I'm so excited --
so excited.

So, gentlemen,
here is my copycat version

Of our doubledare.

I took about 3 ounces
of that beautiful ground beef,

And cooked it down.

Once it got crispy
on both sides,

I then just started
putting some pressure on there,

To get all the juice out.

It is gorgeous.

It's beautiful.

That's outstanding.

That is so
fricking good.

The patty looks very much
like a McDonald's patty.

The look of the bun
is like a true McDonald's look.

This is one of my favorite
sandwich phenomena

Happening in it,
which is

Everything is congealing
into one, you know, like,

"ooh, this is like
savory sludge hits hard."

It's like
an umami slurpee.

Yes.

So, guys,
this is my copycat.

I really wanted to nail that
mechanically separated chicken.

I threw that in the blender.

I put some bread
in there,

Because I know that
it wasn't just all chicken.

Added some mustard.

A lot of pepper pressed to those
patties, making it delicious.

Why are these so good?

You really nailed
the McDonald's cheese.

And do you know why it is?

It's because they put the cheese
on cold,

And then, by the time
you unwrap it,

That carryover heat
has melted it.

They put it in that lamp,
and they're like...

You nailed
the mustard.

Oh, are you talking about
in the batter?

You're like,
"what's that spice?"

And I was like, "I bet they put
some mustard in that:

That is picturesque.

I'm gonna take
a picture.

Can you shoot
from below, though?

It's a tough angle
for me.

There's another
amazing chef.

Kristen kish,
you're up.

I didn't care to separate
a chicken.

I just tried
to make it delicious,

Just really mimicking
the layering

Of bun to condiments,
and then, just basically

Throwing that chicken
in between the burger buns.

These burgers
were flipped perfectly.

Thank you.

Says the burger flipper.

You know what you got
right -- the sodium level.

I really do think
that McDonald's

Secret ingredient
is salt.

Doing the hammered
breast cutlet,

Visually, it, like, hit more
similar to the McDouble-dare.

I will also say, like,
the genius of not grinding it

Was that
the ground meat

Actually supported
the whole chicken.

But here, the breast
is such a delineation between

That it actually works
as both the meat and the carb.

That was the most beautiful
thing that you've ever said.

That was poetic
as.

Alright, so,
that was our copycat round

Of the McDonald's
McDouble-dare.

But now, it is your turn
to decide who came the closest.

This was a hard decision
for us to make,

Because we did like
everything we had.

But we can start off
by telling you

Who isn't going to
be a winner.

The first person to say
who isn't a winner is a man.

We smashed the plate
with justin's face on it.

That means you didn't win
the copycat challenge.

Jeremy, you also did not win
the copycat challenge.

Which means, the winner
of our copy-- oh, no.

No!

We won't know! No!

Now, we have
no winners!

No!

We changed the rules.

The last plate broken
is the winner.

Congratulations to kristen.
You crushed it.

Thank you.

The differential between
the chicken and burger patties

On your sandwich
hit the way it did

On the McDouble-dare
when we made them ourselves.

That means I get to give
these two guys

A disadvantage
going into our remix round.

I have to leave, and hang out,
and then eat later.

- Yes.
- Okay. Perfect.

I had a dream
like this one time.

It feels like,
when someone yells "remix,"

You want to be like --

This is where
it gets serious, man.

So, after eating all of that
beef and chicken,

I'm gonna do, like, like,
a very-vegetable forward dish

For the remix
of the McDouble-dare.

My dish is white asparagus
wrapped with iberico ham.

And then, I've got a little bit
of fava beans and bacon.

So, I'm gonna stuff these guys
with, like,

A homemade sausage
and this morel mushroom.

- Why does it look like my nuts?
- It tastes exactly the same.

The beef element
in my dish

Is definitely gonna be
the moral mushrooms.

For the warm mayo spot,
I have truffled mayonnaise.

And then, I'm gonna have
a little bit of chicken juice

That's been roasting down,

To bring my chicken sauce
flavor in.

I think it hits all the elements
from our McDouble-dare.

And then,
I have a really cool

Kind of, like, crouton thing
I'm gonna do over the top

That's gonna be, like,
my bread component.

I love croutons.

Oftentimes,
I've been like,

"why can't the croutons
outnumber the lettuce?"

And what's going on here?
Is that a...

Quail.

I love quail.

I'm gonna take
these little legs.

I'm gonna confit them
in duck fat,

And then,
deep-fry those.

The way I'm tying this back
to the original McDouble-dare

Is it's all about meat
stuffed inside of meat,

And a little bit
of decadence.

I'm gonna stuff this quail
with a quail sausage,

Topped with seared
foie gras,

And make a quail jus
with a lot of chicken stock,

Some beef demi.

After that,
it's just layering in

Some of those other
mustard flavors

With these wilted
turnip greens.

Kristen,
how are you doing?

So, I heard what
the guys were doing,

And I think I'm landing
somewhere in the middle.

I want it to be rich,
and decadent,

And reminiscent
of your burger.

But I also want it to eat
very light and refreshing,

And really beautiful.

We've already had chicken.
We've already had beef.

Like, let's let's --
try fish.

But like, let's make the fish
taste like chicken and beef.

My remix dish is a slow-steamed
chilean sea bass

I'm brining in a roasted chicken
stock brine,

Tons of fresh herbs.

My bun is toasted
sourdough croutons

With a fried garlic oregano
vinaigrette, to really bring in,

Like, the garlic
and onion aspect.

And seared
patty pan squashes.

Wow. That's a lot.

The thing that acts
as your cheese,

All the sauces,
I'm making a chicken schmaltz,

Beef fat, and clarified butter
hollandaise sauce.

You looked right into my eyes,
and you were like,

"I'm gonna
say 'schmaltz.'"

Yeah.

My kind of tie-in
to our sandwich

Is taking
the pork sausage,

Stuffing it inside of
the morel mushroom.

And then, we're gonna
roast this puppy.

So, we have some housemaids
pork sausage

That has some fennel,
pollen, and sage in there.

Can I take a bite of this raw,
or is that, like, not --

You might die.

So, the sea bass
is in the steamer.

The sauce,
the cheese,

Everything that lends itself
to the sandwich,

I'm making in that
hollandaise bearnaise sauce.

And then, I'm gonna use,
again, chicken schmaltz,

Beef fat,
and clarified butter.

The chicken
and the beef.

It's so crazy you know
our nicknames --

"schmaltz" and
"beef fat."

That's our morning
radio show.

Alright, so, let's just get this
disadvantage out of the way.

Disadvantage --
brought to you by...

Narrator

Narrator

It is now time for me
to dish out the disadvantage.

For three minutes, John and Adam
are continuing the cook

For jeremy
and justin's dish.

Three minutes
starts...

Now.

- Alright, Gabrus --
- yeah. What do you need, jeremy?

Would you bring
that patty?

Pour that onto that metal tray
behind there.

Do you know what a salad spinner
looks like?

- Are any of these --
- none of those are it.

Throw those away.

Are any of these
the salad spinner?

No, no, no, no. No.

There we go, John.

Put a basket
inside a bowl,

With a little pump
on top.

- Is this the salad spinner?
- That's the salad spinner.

- I'm glad I found it.
- Thank you. You're amazing.

Gabrus, grab those green
fava beans

That are in the ice water.
Bring them on over.

Hey, man,
John's killing it for me.

I gave him
a really simple task --

Peel fava beans,
and don't burn my sauce.

Do you want to
give it a stir?

Because there was a big chunk
and demi in there.

We want to make sure --
what are you doing?

It's all the sauce
we got, bud.

- The sauce is looking good.
- I'm killing it.

Adam didn't burn the sauce.

I appreciate the help.

But I'm really,
really excited

To make sure my dish
comes out right.

Your time is up.
Thank you, guys.

What did you do
to that meat over there?

That's lardo.

It's literally just
cured pork fat.

- Cured pork fat.
- Yep.

The way I'm going to increase
the decadence on this dish

Is to top it with some raw lardo
that's just gonna drape

This entire dish
like that kraft single --

That piece of american cheese --
on the McDouble-dare.

Like, could I put
that lardo on a sandwich?

Totally.
Thinly sliced.

Like, toast a piece
of really nice --

I have time.
I have time.

So, this is
your chef's table request.

You said bread, butter,
and some lardo.

And a little bit
of sea salt.

Thank you so much.

This is, like, what I like to
refer to as, like, "meat acid."

Like, put it
on your tongue...

And your head goes,
like...

And then,
your head goes...

"welcome to
the ride, brother."

I'm having
a stroke.

I need a paramedic.

My vision
is completely blurry.

What?

Finally, more food. Yeah.

Alright,
that was the remix round.

Someone who has to go first.
Kristen kish.

Alright.
Here is my remix.

I figured, why not take
one of the meatiest,

Most delicious fish,
sear it slightly in butter,

And then, steam it.

And that hollandaise is
your cheese, it's your sauce.

The seared patty pan squash
acts as the lettuce.

Some pickled lemon cucumbers
act as the pickle.

I know it's, like,
a dinner main,

But I would order this
for breakfast.

Yeah. I'd crack two eggs
on top.

You know
what I mean?

Like, the holland
is so delicious.

Perfect.

It's crazy it tastes like a
McDonald's burger.

When you sear the sea bass,

I actually -- it reminds me of,
like, a meat, or a burger,

Or something.

Yeah.
It's the beef of the water.

I'm so glad you both enjoyed
my version of the McDouble-dare.

But you do have
more food to eat.

So, justin,
why don't you take it away?

Thank you, chef.

Gentlemen,
this is my remix.

Oh.
Ooh-ooh!

Gentlemen,
this is my remix.

Oh.

We deboned
a whole quail.

I stuffed that
with a

Made of porcine
and shitake mushrooms,

Some ground pork,
wrapped it in prosciutto.

On top, we did some nice
italian lardo, over there,

Topped it with some foie gras
and shaved truffle.

The leg of the quail,

Deep-fried that
for your fried chicken.

See that bone pull.

- Look at that.
- Bone scraper.

Oh.

I'm having foie gras
on my mind.

I would eat this prosciutto
roulette thing

On a hot dog bun.

Like, just like...

Are you guys seeing any
tiebacks to the McDouble-dare?

I think, if we're
talking mashup,

This is sort of
a mashup

Of several of the most iconic
culinary items.

'Cause we hear "foie gras,"
"quail."

It's all the shit
that, like,

The bad guys ate
in '80's movies.

"Well, well, well,
you've come back to

The place
you started."

There's still another
amazing dish to eat.

Let's hit it.

Gentlemen,
this is my remix.

Gorgeous.

You have that beautiful
housemade,

Sausage-stuffed morel, that's
been roasted in bacon fat.

Just below that
is a little truffle aioli

To kind of play that role
of that hot mayonnaise.

In there middle, there,
there's white asparagus morels

Wrapped in iberico ham
from Spain.

And then, to the right,
there is just some fava beans

Tossed with bacon that was
roasted with the morels.

And to the right
is your bun.

That morel mushroom...

As sort of
your sausage casing --

That is something special.

That's, like, through one
texture into an even --

Not better, but an even, like,
harder-hitting texture.

Oh, my god.
That's stupid, buddy.

That's the winner.

I could eat
a thousand of those.

Gabrus, are you getting flavors
from the McDouble-dare?

That, all together,
did feel like a McDouble-dare.

I think it's my favorite dish
that you've ever made.

- Wow.
- Really?

Yeah.
It's exceptional.

It's really great.

You called it
"mayonnaise."

I'm not gonna
call it "mayonnaise."

I'm gonna call it
"mcawesome."

Gentlemen, there is still
one job left to do,

That's to pick
one winner.

Kristen, why don't you
grab that trophy?

We really had
a hard time.

I can speak for
John and I.

No one wanted the person
that won to be the winner.

Before we met you guys,
we said,

"we hope this person
doesn't win."

Jeremy, you've won
"fast foodies" episode x.

You really cooked with passion
on that dish.

It was like eating something
that you've never seen before,

But something you've had
a thousand times.

And that, to me is like, what
you want to keep going back.

I genuinely feel like kristin
and justin enjoyed my dish

Better than any I cooked
all season,

And that means more to me
than actually the trophy.

Got you a little gift.

We thought we'd share that
with you.

A mickeyd's sweater!

Yes.

Yeah, whoever picked out
the size

Didn't think you were
gonna win, either.

We still have one task
left to do.

That is
the consequence.

So, this is
my wtf-en cake.

It's my version
of a turducken.

Oh, boy.

Oh, no, it's onions
in that cake.

Is that
imitation crab?

- Ready?
- Yep.

Is it bad?

- Tuna.
- Oh, it has fish in it.

Ugh!

This was
the most disgusting thing

I've had to eat
in the history of this show.

Oh, it's wafting.

Guys, thank you so much
for the win.

Let's get the eff out of here,
and go hang.

Let's leave the cake here,
and bring the trophy that way.

Ugh, that was bad.

I'm gonna pipe this raw pork
in my mouth

Just to get
that taste out.

Oh, god.
Why did I do that?