Nick: This is Mreast, the biggest YouTuber on the planet who also happens to be the worst cook I've ever met. Mreast: Help, Nick! Get the fire extinguisher!
Put it out! Put it out! Mreast: Oh!
Nick: But today I'm gonna turn him into a master chef. I'll start by taking him through an intense culinary bootcamp. And at the end, he'll attempt to cook a perfect chocolate lava cake, all by himself.
Nick: Jimmy, apron on! You'll get a chef's coat just like mine, if and when you earn it. Mreast: I will earn it.
Nick: I also have a gift for you. Mreast: Okay. Whoa!
Nick: This chef's knife will be your new best friend in the kitchen. Mreast: Thank you! Nick: Are you ready?
Mreast: Uh. . .
sure. Nick: Wrong answer. Nick: Are you ready?
Mreast: Yes, chef. Nick: Don't hold the knife like that! We're gonna start off with some baseline testing to see where your skills are at.
So please put on these headphones and this blindfold! Mreast: I'm gonna ace this. Nick: I'm gonna give you a few ingredients.
You're gonna taste them, and see if you know what they are. Mreast: Easy. Nick: I'm gonna play some music.
Can you hear me? Mreast: Did you say something? Nick: First one.
. . Mreast: What is this?
Is that a grape? Nick: Oh, boy! Next one.
. . Mreast: Ooh!
Ah! Ah! I've never felt that kind of flavor in my mouth before.
Nick: Any guesses? Mreast: A raisin dipped in hot sauce. Nick: That was ginger.
This should be easy. Mreast: That's an apple. Wait!
No, no. . .
Starting to taste some cucumber. That's a cucumber. Nick: There's no way he messes up a lime.
Mreast: Oh, it's so sour. Is that like an orange? That's a mango.
Sour cream. Garnish? Nick: He's got none right so far.
Let's just make sure he has his taste buds! Mreast: Whoa! You're not gonna get me on that one.
That one's Feastables. Nick: You got them all wrong, except for chocolate. Mreast: No, I didn't.
Nick: You did. We're gonna see now, if he can identify some basic kitchen tools. Kitchen tools that everybody, all of you probably know.
Mreast: Measuring cups. Measuring spoons. Oh, gosh!
Nick: There's no way you don't get this. Mreast: Well, obviously, it's what you've drained the water from your pasta with. Mreast: It's called, like, a water drainer or something?
Nick: Nope. Giant spoon. Oh, my gosh!
Nick: Come on! Mreast: I've seen people flip things on a grill, but I've never been like: "Yo! Hand me.
. . " Juice extractor.
Squeezer. Squeeze extract. .
. Nick: Come on, Jimmy! Mreast: Again, it's like.
. . mom flipped a pancake.
That's what I say. I don't go: "Mom, grab the. .
. to flip the pancakes". Nick: What does SpongeBob use?
Mreast: Spatula. Nick: So there is some hope. Mreast: Some hope.
Nick: I just want to do one more simple test to see where your skills are at. Dice this onion! Mreast: Oh, bro!
I don't need that. Nick: No, no. You do need that.
This is a cut proof glove, because I don't trust you with the knife yet. Mreast: You said it's cut proof? Nick: Yes.
Just to be clear, this is a really basic skill that every single home cook knows how to do. Mreast: I mean, you don't have to put it that way. I assume you want to cut with the lines, right?
Nick: Just dice it! Mreast: That's what I'm doing. Oh, there's a lot of lines on the inside.
I feel like you go. . .
then. . .
You know what I'm saying? So what we're gonna do is: we're gonna hit it like this. .
. Okay. And then we put these, like this.
. . Nick: Just leaving all the skin in there.
Mreast: Oh, you want me to get rid of the skin? Nick: It's too late for that now. Mreast: And then we hit it with a.
. . gather the resources back.
. . Nick: I think it's safe to say that we're starting at Square 0.
Mreast: What do you mean? Bro! Those are diced onions.
Nick: Now that we've done our baseline testing, you need to earn 3 different badges, in order to move on to the Final Round. Everyone watching this video right now, you're gonna help me judge. So go to the comments down below at the end of the video, and comment if you think Jimmy did a good job!
Mreast: Be gentle! I'm fragile. Nick: Jimmy didn't know this yet, but later in this video, I'm also bringing in your fiancee to try the dessert you're going to make.
Mreast: Wait! I need to step up. Nick: First up: "Knife Skills Badge.
" And I'm gonna start by teaching you how to hold a knife. The way you were holding it earlier. .
. way wrong. The way you actually hold a chef's knife is by taking your pointer finger and your thumb, and pinching it around the base of the blade.
. . Mreast: No shot!
Nick: . . .
and then with the rest of your fingers, you'll wrap that around the handle, and the knife will basically be an extension of your arm. Then with your other hand, you want to do what I call "the claw". If you go like this, it's gonna protect your fingers.
And that way you can cut down anything, and get faster and faster and faster. And by the end of this video, you're gonna be a champ. Mreast: Okay.
So we pinch the pointer finger and thumb. . .
Nick: Yep. Mreast: Grip it like that. .
. Put our hand like this. Nick: And try chopping!
Forward. . .
smooth motions. Whoosh, whoosh! There you go.
To start your training, we're gonna do something called "Follow the Leader. " I'm gonna do something. You're gonna try to repeat it.
First. . .
we're gonna cut this watermelon into party sticks. The way you do this. .
. remember, use the claw, right? Chop down.
. . nice, even slices.
Be clean and confident with the knife! Then we spin. .
. Mreast: Whoa! Nick: Cut down like this!
See how I'm keeping my claw? And then you can pull one of these out right here. .
. Mreast: . .
. and then have a cucumber. Nick: Your turn.
Mreast: Alright, let's do it! So we're gonna hit it with the. .
. Nick: Be confident with the knife! Okay?
Can I ask you a question, Jimmy? Mreast: Yeah. Nick: Does that look like an even cut to you?
Mreast: It doesn't. I'm gonna follow everything you said to a tee. Grip.
. . wrap.
. . That's still not straight.
Nick: That might be even worse. Mreast: But I'm doing everything you're saying. Nick: The claw, Jimmy.
The claw. You got it. Come on!
Be one with the knife! Mreast: Yes, sir. Nick: Better.
Mreast: It's stuck. Help! I don't know what I'm doing.
Nick: You're sort of juicing the watermelon, instead of cutting it. Oh, boy! Mreast: There you go.
Nick: If I'm giving this a grade, I'm probably giving it about, like, 20%. The next thing we'll do is called "porcupine cutting" a mango. You slice off one side.
And why this is difficult is because you need to use perfect precision with your knife to cut all the way through the mango flesh, but not through the skin. Then we'll spin, and we'll go the other way. At the end, you'll peel this open and you'll get this beautiful "porcupine mango".
Mreast: Wait! I want to know how to do that. I just cut here?
Nick: Yes. Mreast: Wait! Is there a giant seed in the middle?
Nick: Yeah. Mreast: Okay, let me dodge that seed. Nick: Good holding the knife correctly.
You did cut a little bit of the seed, but that's okay. Now very precise. .
. Go through the mango! Flip it!
But remember. . .
curving through there. You don't want to cut the skin. You only want to cut the inside.
(Whispers:) I like how focused he is right now. This is good. Nick: Now open that up!
Mreast: This is my "porcupine mango. " Nick: Here's a comparison between both of our mangoes. He's getting better, but he's not there yet.
The final skill I'm gonna teach you before the "Badge Test" is fanning out an avocado. Mreast: I eat avocados all the time. I feel pretty confident.
Nick: The way you do it is you open the avocado up, and you peel it off. Once the avocado is perfectly peeled like this, I'll do nice thin slices. And then, Jimmy, I press it out like that.
. . and make this beautiful, fanned out avocado.
You try! Mreast: Look! They're fanned out.
Nick: Okay. . .
You're gonna try this again. Thin. .
. Nice. This is the best cutting I've seen you do so far.
Nick: Good. Mreast: Oh! Nick: Push it back in!
Mreast: Okay. Nick: Good, good. Now flatten it out!
Jimmy, this is progress. Mreast: Yeah. Look at that!
Nick: Here's my avocado. . .
and here's Jimmy's avocado. Not bad, Jimmy. For the "Knife Skills Badge," Jimmy's gonna need to break down a whole chicken in just 90 seconds.
But I'm gonna do it first. Watch carefully, I'm only doing it once. Put this over your cut proof glove!
I still don't trust you. Mreast: Are you sure? Nick: You want to take it off?
Mreast: If I lose a finger, I won't sue you. Nick: Things are about to get dangerous. .
. Mreast: . .
. for you. Nick: Chicken.
Face it towards you, like this! Cut the skin by the first leg. .
. crack! Mreast: Whoa!
Nick: There's one leg. Other side. Crack.
. . knife through.
. . second leg.
Pick the bird up by its wing! Use the gravity of the bird to cut that off! Then kitchen shears.
Mreast: Are you putting that up its butt? Nick: Jimmy, are you paying attention? Mreast: I am!
Nick: Cut down that line of fat all the way through. . .
Remove this. Separate the breasts. Two breasts.
And I'm not even gonna make him do this part. But if I was cleaning it all the way, I'd cut off the wingtips. .
. I'd separate the wingettes and the drumettes. And I'd also take the leg and the thigh, and I'd cut through those as well.
And here's what we're left with. I just did all of that in 30 seconds. I'm giving you 90.
Mreast: Let's get to work! I'm ready. Nick: 3, 2, 1.
Start! Mreast: Okay, so we cut here. Oh, the fat.
. . it's not going through.
Nick: Break out the leg! Mreast: Cut through. .
. Nick: Break out the leg, Jimmy, come on. Mreast: .
. . and then we break the joint.
Nick: Nope. That's the bone. Watch the bone!
Mreast: Alright, so that's the bone. Nick: Go, go! Mreast: Then we cut like this.
. . We got one leg.
Nick: Go, go, go, go, go! Mreast: Okay. Sorry!
My bad. Alright, now we cut on this side of the bone. Nick: Cut it off!
Go, go, go! Mreast: Alright, leg two. So we hold this up.
We let gravity do the work. Nick: Don't cut off the breast, though! You gotta keep the breast.
Mreast: I sometimes get called "Mr Breast. " Wing one. Nick: Good.
45 seconds left. Come on! Nick: Nice.
Mreast: Wing two. Nick: Faster, faster, faster! Scissors!
Go, go, go! You got this, Jimmy. Keep moving!
Mreast: And then I think he just ripped them apart. Nick: 30 seconds left. Mreast: Alright.
Mreast: Junk. You don't want that. Now we cut down the middle.
Nick: Faster, Jimmy! Faster! Come on!
Watch your fingers! Nick: 10 seconds! Mreast: Nick!
I'm sorry! Nick: 5, 4, 3, 2, 1. Time's up.
Hands up! Mreast: Wait! Nick!
What's that over there? Oh! I'm sorry!
Oh, I thought I saw something. Nick: Let's assess the damage! Two legs, two wings.
. . and two very mangled breasts.
This is a really tough decision. I'm not gonna say that I'm proud of you yet. .
. but I am gonna give you your first badge. Mreast: Oh, really?
Nick: The "Knife Skills Badge. " Mreast: Let's go! Mom, are you proud of me?
Nick: The second badge you need to get is the "Seasoning Badge. " I'm about to give you a taste of your own medicine. Mreast: Taste of my own medicine?
Nick: Let's bring in the ingredients! Mreast: Okay. Nick: Thank you!
Mreast: Where'd you get all those chefs? Nick: Don't worry about it. In front of you, I have an assortment of all different types of ingredients, that fall into the five different tastes.
Jimmy, you're pretty familiar with red circles, right? Mreast: Yeah. I love trapping people in red circles.
Whoa! Nick: Here are the 5 main tastes. We have sweet, sour, salty, bitter and umami.
And your job, if you haven't guessed it already, is to sort all of these ingredients into these red circles. Mreast: I got it. Step aside!
We'll start off with lemon. Mreast: Obviously sour. Nick: Good job.
Mreast: Gummy bears. Definitely sweet. Nick: Honey.
. . Mreast: That tastes kind of sweet.
Nick: This is buttermilk. Mreast: I'm gonna struggle with the difference between bitter and sour. They're kind of the same.
Nick: They're not. Mreast: Same to me. Nick: Think!
What does it hit your brain with first? What is it? Mreast: Bitter.
Nick: I'm not gonna say anything yet. Mreast: That's a pickle. I guess sour.
Feastables. . .
I'm actually just gonna set here, because I want free promotion. Let's try this banana! That's soft and sweet.
I'll put it in sweet. Potato chip. .
. I do not taste vinegar, so I'm gonna put it in salty. Soy sauce.
. . Nick: Oh, my gosh!
Mreast: That is definitely salty. Nick: Wrong. Mreast: I literally taste the salt particles on my tongue.
Nick: But do you taste this sort of unique, savory, complex flavor in it? Mreast: Is that umami? Nick: That is umami.
Here. Mreast: Oh, thank you, mom! Osmo.
. . I'm gonna guess this is umami.
Sike - it literally says "salt" on it. Nick: Parmesan cheese. What does that kind of taste like?
Mreast: It tastes like icky. I'm just gonna guess it's this one, umami. Nick: That's correct.
Mreast: Anything that I freaking hate is umami. Alright. Coffee beans.
. . Mreast: Bitter.
Nick: Correct. Mreast: Are these onions? Nick: Those are mushrooms.
Mreast: Oh, I've never had a raw mushroom. I don't like the taste, so it's gotta be umami. Nick: That's right.
Mreast: Oh! Let's go! My method is working.
Nick: Olives. Mreast: I taste a little bit of salt in the water. Nick: But you already have three things in the salt category.
Mreast: I don't care. Make it four! Alright.
Broccoli. . .
It's not salty. It's not sour. It's not sweet, I guess bitter.
Nick: Good job. Mreast: And the best for last. .
. Feastables Chocolate. Nick: What does it do to you?
Mreast: It makes me happy. Nick: What are the flavors? Mreast: Freaking awesome.
Nick: What kind of chocolate is it? Mreast: Dark chocolate. Nick: Where does dark chocolate go?
Mreast: Obviously bitter. Nick: Bitter. Overall, pretty good job.
But we have a little bit of a problem. There are four items in both the bitter category and the salty category. I can't move you on to the "Badge Challenge," unless you figure out what those were.
Mreast: I hated the way this taste, which means it belongs here. And this also had a sour hint, so I'll put that here. Nick: Nice job.
One more thing before the final "Badge Challenge. " This game is called "What's Missing? ".
I'm gonna give you a few foods that are missing one key ingredient. Your job is to find out what that ingredient is. This is guacamole.
Mreast: Oh. Yeah, that definitely tastes different. Nick: It's a basic thing that food needs to taste right.
Mreast: Some salt? Nick: Some salt. Mreast: Yeah?
Is that gonna actually fix it? Nick: Try it again! Mreast: Oh, yeah.
Yeah. Literally just missing salt. That's crazy how big of a difference that made.
Nick: Tomato soup. What's it missing? Mreast: Yeah, it's a little bland.
It doesn't have much of a kick to it. When I was preparing for this video, I heard that you said acid balances. .
. I don't really remember what it was, so. .
. I'm gonna pick a lemon, because that has acid, right? Nick: It's true that acidity is a great way to balance out fat.
Let's see if this works! Mreast: Yeah, it's a lot less flat. Nick: The last one is a little bit of a tricky one.
This beautiful fruit salad. Mreast: That looks gross. That is a lot of flavor.
It's like sour and bitter. . .
Nick: What do you use to balance out sour and bitter? Mreast: Not gummy bears. Not that.
Honey. Nick: Honey it is. Put it on there!
Go with a nice drizzle! Did it fix it? Mreast: Yeah.
It neutralized the sourness a lot. Nick: I think you're ready for the final challenge. Mreast: Give me that ba- oh, I gotta do another challenge?
Nick: Yeah, you didn't get that. Mreast: I thought I earned the badge. Nick: Not yet.
I read online that your favorite dish is your mom's teriyaki chicken. Nick: Is that right? Mreast: Yes.
It's so good. Nick: In front of us is this teriyaki chicken dish. But can you notice what's missing?
Mreast: Uh, yeah, a lot of sauce. My mom would never make that. Nick: Right here are all the ingredients that Jimmy needs to make the perfect teriyaki sauce.
And interestingly, teriyaki sauce is one of the few things that has all 5 tastes in it, which makes it a perfect thing to end this challenge. But I do have a little confession to make. I FaceTimed your mom yesterday.
Mreast: What? Nick: Wonderful lady, by the way. .
. and I asked her the secret to her famous teriyaki sauce. I now know exactly how she makes it.
Jimmy, you just learned a lot about flavor and seasoning. Make the sauce! Mreast: We're gonna throw just a smidge of garlic and ginger.
This is the soy sauce, and this is something sweet. We're gonna put both these in. I don't know why, but these just taste like my mom's teriyaki chicken.
Now, we're gonna put in brown sugar. When my mom makes chicken, it usually is kind of sweet. Now we're whisking it all together.
Nick: And this right here is a cornstarch slurry. This is gonna help thicken up your teriyaki sauce. Mreast: My mom would be so proud of me.
Nick: I can already tell from these bubbles here that it's reaching a really nice consistency. Mreast: Look at that! Nice and thick.
That tastes so similar to her teriyaki sauce. Bro! The brown sugar really hits.
I actually might put a little more in. Let me just mix up all this brown sugar. I think she's ready.
Nick: Just remember: once this goes on, there's no going back. Mreast: Oh, look at that! That's a meal if I've ever seen one.
Nick: I'm hoping that this is very well balanced. . .
and I'm gonna be honest about this. Mreast: Can I just eat this? Nick: I wouldn't just say this.
. . That is really, really good.
Mreast: I agree. The "Flavor and Seasoning Badge. " Oh, let's go!
Nick: Nice job. Jimmy! To earn this "Heat Control Badge," which will let you move on to the Final Round, where you'll bake a lava cake for your fiancee.
. . You need to do something that I call the "Six Burner Challenge.
" In front of you, I have six different tasks. All at the same time. You're gonna have to fry an egg, melt some chocolate, toast some hazelnuts, pop some popcorn, cook some pasta, make a perfect piece of toast.
. . And if that wasn't already hard enough, I'm also tossing a batch of cookies in the oven.
Easy? Mreast: No. Doable?
Mreast: Yes. Nick: Because this is so difficult. .
. if you get a passing grade. .
. Mreast: When I get a passing grade. .
. Nick: . .
. I will give you the badge right away, and move you to the Championship Round. But the judge is gonna be none other than Gordon Ramsay.
I'm gonna text him a photo of everything you do at the end. And if he gives the thumbs up, you move on. Mreast: Step aside!
Nick: Okay. Mreast: Let's get to work! I'm gonna kick things off by putting the popcorn in here.
Nick: Remember. . .
this is all about heat control. You should be changing those knobs all the time. Everything should be on a different level.
Mreast: Alright. Let's go. .
. we should put the butter in here. Nick: Oh!
Mreast: Alright, maybe we slow that down a little bit. Sir, stop! Oh.
Ow! Alright, we're gonna put the egg in there. We'll go ahead and put the toast in there - ah that's hot!
Nick: Jimmy! Chocolate is gonna burn. Mreast: Okay, I'm stirring the chocolate.
Nick: I see it, it's gonna burn. Stir the chocolate! Mreast: Alright.
The chocolate is stirred. We're gonna set that there for a second. Nick: Get the pasta in!
Nick: Why isn't the pasta in? Mreast: I need to dial this back. The egg is cooking way too fast.
Okay, the pasta is in. I think we close this. .
. but I think we just dial it back quite a bit. Let me check our toast out.
I'll give it another minute to cook. Now it's stopped popping. This is probably a little too low.
These seem fine. Nick: I smell something burning. Mreast: I think it's the toast.
Nick: Nope. That's gone. Mreast: Alright, give me a new piece, please!
We're gonna start that over. Oh! Ow!
Ow! It burns! Ow, stop!
Stop! Stop! Stop!
Alright. Ow, it's like a battle zone. Nick: Put the lid on the popcorn!
Mreast: Why is the lid on the floor? Nick: Put the lid on! Mreast: Ahh!
That's good. I gotta stir the chocolate. This is a little too low.
(Sings:) Oh! That's hot! My fingers!
Mreast: The chocolate is basically melted. I think our egg's done. Give me a plate!
That is done. I don't need that anymore. Nick: Have you tried the pasta?
Mreast: I'll worry about that later. Oh my gosh! What is happening to our cookies?
The cookies actually aren't looking that bad. . .
I might turn it down just a smidge. Nick: You're burning the hazelnuts. Mreast: Alright, our nuts are done.
The chocolate's nice and melted. Three left plus the - ah! The cookies!
I don't know about you guys, but I kind of like my cookies soft. We'll do half a minute, I think they're good. Whoa!
Wait! Look at that popcorn! That looks good.
We'll give that one a little more heat. Oh, that looks much better. Look!
It's not burnt. Okay, I need to try the pasta we pulled out. Oh, it's actually pretty soft.
I think I'm gonna give that another. . .
my cookies! Oh, yeah! Look at those bad boys!
These do look a little crunchy. . .
but maybe once they cool off, they'll be kind of soft. I'm confident in this pasta. That looks nice and crunchy.
My fingers are burning. I'm just putting it right there. Ow!
Alright. And I'm done. Done, done, done.
Stop the timer! Nick: There was no timer. Mreast: Oh.
Did I earn a badge? Nick: Stand behind it! Let me take a picture for Gordon!
Here's a close up look at all of Jimmy's final dishes. This is gonna be a tough one. Mreast: While we're waiting for Gordon Ramsay to respond, Nick is now an official Feastables partner, so we're gonna celebrate by eating some cookies.
Nick: Oh! Mreast: What'd Gordon say? I earned the badge!
Nick: How do you feel? Mreast: I feel great. I'm super excited for this final dessert for my fiancee.
Nick: The only problem is. . .
you can't cook a MasterChef meal like this without your very own chef's coat. You're in the big leagues now. Mreast: I'm on your level?
Nick: Not even close. Mreast: It says "Mr Beast! " Nick: Yeah.
Mreast: You even put my name on it? Nick: That's you. Mreast: Thank you!
Nick: While Jimmy is changing, this is Thea, his fiancee. Nick: You're about to eat a chocolate lava cake. He doesn't cook, right?
Thea: Yeah, I'm a little bit nervous. This is the first time he's made me food like this before. .
. Nick: Today I've taught him a lot. .
. so I'm hoping that he'll be able to pull this off. But it is gonna be difficult.
Thea: Is he gonna start cooking at the house for me? Nick: Probably not. Thea: It's fine.
Nick: Come back in half an hour, and hopefully you'll have something delicious. Thea: Please make sure it's not burnt! Nick: It's time for the Final Challenge.
Mreast: Let's do this! Nick: You will have just 30 minutes to make a perfect chocolate lava cake, some homemade vanilla ice cream, and a raspberry sauce to go on top. Mreast: Oh my gosh!
That's a lot. I'm up for it. I'm a chef now.
I got this. Nick: I've even pre-measured some of your ingredients to give you a head start. Think about what you learned today!
Mreast: I learned what umami is. Things that taste disgusting. Nick: If that's what you took away from the day, then.
. . I don't know.
. . Your time.
. . Mreast: Oh gosh!
Nick: . . .
starts. . .
now. Mreast: Okay. So we're gonna start off, obviously, this is a chocolate cake with the Feasible bars.
Nick: Good start. You're moving quick. Mreast: For those of you who don't know, 100% of our cacao in Feastables is Fairtrade Certified, which is basically the gold standard for making sure your cacao is ethically sourced.
Nick: Keep it moving, Jimmy! Mreast: Not only that, but we pay 100% of our farmers a living income reference price. Basically, the number one reason why farms use child labor is farmers don't make enough.
We also only work with farms that audit and remediate child labor on their farms, because. . .
I don't. . .
you know. . .
want to use rampant child labor. Nick: That actually is really nice. So I am going to add a minute just for that.
Mreast: Oh, really? Because we ethically sourced our chocolate? That's exactly why I do it.
Not because I care about the well-being of millions of kids. Mreast: Just so I get an extra minute here. Nick: Move, move, move!
Mreast: Okay. I assume we need to liquify it, right? Nick: Melt it?
Nick: Yes. Mreast: That didn't work. Nick: Don't cut your finger!
Mreast: Here, have some chocolate! Where's the microwave? Microwave!
Oh! Move it out the way. Okay.
So we're gonna start by cracking the eggs. Nick: You don't know how to crack an egg? Mreast: What do you mean?
This is perfection. Nick: You're losing all of it. Mreast: I don't want my fiancee to eat eggshells, okay?
Do you see any eggshells in it? That's what I thought. Am I allowed to.
. . Nick: No, no, no, no, no, no, no, no, no, no.
Use a towel! Mreast: Oh! I already.
. . I already did it.
Mreast: Oh well. Nick: Second egg. Go, go, go, go, go!
Mreast: Extra egg yolks. I don't know why we need so many, but. .
. Alright, we're gonna put this sugar in. Mreast: Alright, we're gonna put that in.
Okay, now we're whisking. . .
Nick: Microwave. Mreast: Microwave? Okay, I didn't even.
. . Oh, sorry about that!
I didn't even hear it go off. It's hot. Where's the things that.
. . ?
That's hot. There's chocolate on that. Oh!
Eh, it's my fiancee. Who cares? Sorry, babe!
You're gonna have a little bit of my spit in this. It's mostly melted. There's some chunks of Feastables.
Mreast: Tastes good. But I just need a few more seconds in the microwave. Nick: This, you'll need to whisk, until it's a nice, lighter, foamier consistency.
Mreast: I'm not gonna lie. My arms are kind of tired. Nick: See how it's getting nice and foamy, though?
Mreast: Ah! Nick: That's what we're looking for. Mreast: This is like an arm workout.
Nick: We're thickening up the eggs right now. Mreast: Alright. My fiancee's gonna like it.
Nick: I will help you pour the chocolate in. Because this chocolate is hot, we do not want it to cook the eggs. So what I'm gonna do is: slowly pour it in with Jimmy.
Mreast: Precisely what I was thinking. Nick: The only reason I'm helping him is because his fiancee is eating this. There's no other reason.
Mreast: Oh! This is looking good. Thea's lucky she's marrying me.
Nick: These are called ramekins. Pour it in! Get in the oven!
Don't go too high! Mreast: Ah! Nick: Into the oven.
The time is ticking. Let's go! Mreast: Okay.
Yes, sir. Hot, hot, hot, hot, hot! Those are in.
Where do I put this? Nick: Just throw it! Mreast: Okay.
What's next? Nick: (Whispers:) Oh my gosh! Mreast: Did he not say "just throw it"?
Mreast: I threw it. Nick: I guess I did. .
. Mreast: He did say that. Nick: Did I say that?
Because of your time, right now, you need to make the raspberry sauce and the ice cream at the exact same time. This is like the "six Burner Challenge", but it's only two things instead, so it should be easier. Mreast: So w're gonna drizzle in some raspberries.
Then we're gonna put the sugar in. Do I throw this as well? Nick: No.
Mreast: Oh! You said "no. " If there's one thing I learned, it's that lemon juice balances out the "disgustingness" of raspberries.
So we're gonna put that in. I will not throw this. I put it down gently.
Do I use my knife to stir? Nick: Nope. Mreast: Oven on.
Nick: I specifically just said not to stir with your knife. Keep going! Move it off to the side!
Nick: Ice cream. Mreast: Is it safe to touch? Nick: Come on!
Only 10 minutes left now. Mreast: I'm bringing out the ice cream maker. Let's get to work!
We're gonna start dumping things in. . .
milk and then cream. Now we gotta put some sugar in. .
. a little bit of salt, some flavor. I'm not sure what this is, but I'm putting it in.
Nick: Vanilla. Mreast: Vanilla? Ooh!
Nick: Now, there's only really one way to make ice cream in this little amount of time. And that is with Liquid Nitrogen. Goggles on.
Mreast: Alright, let's do this! Nick: Lift it up! Mreast: Lift it up.
. . Nick: What he's about to do is the fastest way to make ice cream.
This is the only way he could have made it in just 30 minutes. Mreast: Okay. Alright, alright.
That should be good. Woah, it's steaming. Are you sure this is safe?
Nick: Yeah, this is fine. Mreast: Okay, let's put it a little more in. Look at that!
Nick: Nice. Mreast: Yo! That looks good.
I didn't realize you could use Liquid Nitrogen to make ice cream that fast. It looks very thick. I'm gonna add just a smidge more.
That should make it a little less thick. I think this is gonna be perfect. Alright.
Excuse me, sir! Look at that bad boy! Nick: Now clean your workstation!
Nobody is supposed to be cooking like this. Nick: Oh! Mreast: Just kidding.
He thought I was gonna throw it at him. Nick: Well, yeah. Actually you've done this to me multiple times, by the way.
The first collab we ever did, you just hucked a glass onto the floor. . .
and you did it again this other time. You just love breaking things. Mreast: Like that?
Alright, that one's indestructible. That's crazy. Nick: Five minutes to go.
Focus! Mreast: Let's check the oven! Oh, my gosh!
That literally looks like a giant brownie. It's still a little soft. We'll cook it for.
. . I don't know.
. . another minute?
I don't know what I'm doing. Now let's try out the raspberry. Let me make sure there's no glass on the spoon!
That should get the glass off. Oh! Yeah, we should put honey in here.
. . Let just drizzle that bad boy in there!
Nick: Jimmy, just three minutes remaining. You gotta have it all on the plate by the time it hits 0:00. Mreast: Okay.
Mreast: Yes, chef. Nick: He's taking out his lava cake. So the question is: "Are they overcooked, undercooked or just right?
". Mreast: Alright, let's strain this bad boy! Nick: Getting all the seeds out.
Make it nice and luxurious. . .
nice and smooth on the final plating. Faster, faster, faster! You're not gonna finish.
If Jimmy's lava cake is not on the plate by the time this timer hits 0:00. . .
Mreast: My fiancee will break up with me. Nick: one minute. Go, Jimmy!
This is the moment of truth. Come on! Mreast: Let's get it upside down!
Nick: Oh! Mreast: That's crazy. Nick: 30 seconds.
Mreast: We're gonna put that right there. If I know my fiancee, she loves some ice cream. Nick: Raspberry sauce over the front.
You got this, Jimmy. Keep moving! Ten, nine.
. . Mreast: This is our brand new Feastables Peanut Butter Cups.
. . Nick: Six.
. . Mreast: We're gonna put one on top.
Nick: Five, four, Three. . .
Mreast: These things taste amazing. Nick: . .
. Two, one. Nick: Done!
Mreast: Okay. Mreast: Oh! Nick: No!
Hands up! Come on in, Thea! Mreast: Oh, there you are.
Thea: Hi! Nick: Oh, watch for the glass! Mreast: Be careful!
There's glass. Thea: You look cute though. Mreast: I have spent all morning training to learn how to cook, so I can impress you.
Thea: You made that yourself? Mreast: Well. .
. he didn't help at all. Mreast: I made this myself.
Thea: Well. . .
Mreast: What you're looking at is a Feastables infused cake with Feastables Chocolate lava in the middle. Ice cream we made. .
. raspberries and a Feastables Cup. Alright, we're gonna open it up.
There you go, babe. Look at that! Thea: That looks yummy.
Nick: Thea! The most important thing here is. .
. the taste. Thea: Okay.
That's really good. Mreast: Yeah? Thea: Actually.
Mreast: What's your favorite part? Thea: The peanut butter. No, like.
. . it's very good.
Mreast: Mm! I made. .
. I made that. Thea: Come on!
Nick: So Thea, what would you say? Is he a true MasterChef? Thea: Yeah, he's probably the best chef in this whole room.
Nick: You guys vote in the comments down below! Did Jimmy become a MasterChef today or not? Mreast: Are you gonna expect me to cook for you now?
Thea: Yeah. Mreast: This might backfire. .
.
