- Hi, I'm Rick and we're
here in the BA Test Kitchen.
We're gonna tell you a little
bit about Chris Morocco.
Once again, we are putting Chris'
supertasting abilities to the test,
and this is Guy Fieri's Trash Can Nachos.
We're challenging Chris to
replicate this exact dish
and all the ingredients in just two days.
We're gonna let him
taste, touch, and smell
everything about this dish,
but at no point is he gonna
be allowed to look at it.
At the end of the second
day, I'll come back,
taste his final creation
and I'll be the judge of it.
[dramatic music]
[sniffing]
- I can really smell the bandana,
like whatever formaldehyde they put on it.
Whoa! [laughs]
What was that?
Oh my god, what the [bleep] is this?
There are so many different
smells and things coming at me.
At first I thought I smell corn,
and then I felt like I smelled
something like cool and crunchy.
When I get close to it,
I smell something kind of
like, herby and bright.
As soon as I smell one thing,
I feel like it just sort of like,
fades and then turns into something else.
I'm just sort of like,
a little bit in awe,
and a little bit terrified
by the sheer scale of this.
This is like, where
things get a little messy.
Okay, so we have raw onion.
This is like the vegetable that
I was smelling so intensely,
but it tastes like cabbage stem,
but it's a very
particularly bitter cabbage.
That tasted like a
little bit of raw tomato.
It kinda tastes like tomato salsa,
because I think I just got
a piece of diced onion in it
that had been sitting in the salsa,
as opposed to the raw onion
that was sliced very thinly,
sort of with the grain there.
We're gonna call that raw jalapeno.
It's got that juicy green bell
pepper kind of aspect to it.
Oh, okay, got this.
It drives me a little crazy
when there's all these things
just sort of piled up
on top of each other.
That seemed to be a bean.
It's beautifully seasoned.
It's creamy inside.
It's not mealy.
It's not mushy.
It's just a really, really lovely bean.
So whoever cooked this, you know,
I just gotta say, that's amazing.
Oh god, and then this.
That tastes like sausage.
It's not very spicy.
It would make sense for it to be
a kind of chorizo kind of thing.
Wait, there was just like
another bean in there.
Okay, so we have a large bean,
and then possibly a small bean as well.
This very clearly to me
feels like it has to be
the corn situation that I was tasting,
given that that feels like very clearly
like a toasted corn chip.
There's something creamy.
I would expect it to be Mexican crema.
That was cheese and my working assumption
is that that was Cotija cheese,
which kind of has that squeaky,
fracture apart in your
mouth kind of texture to it.
That was cilantro,
but I feel like I had a very
bitter stem thing happening
that made me think it was cabbage.
Here's what's tripping me out.
Just in that last bite,
I finally got like,
maybe there's a little bit of cheese
being melted onto these chips.
Everywhere I go, there's
like mush, you know?
It's becoming like a bit of a problem.
The sheer amount of wetness,
I feel like there's gotta
be some kind of like,
cheese sauce thing
happening, and at first,
it came across as there being
kind of like a crema thing,
but now just like the
sheer volume of this,
and the fact that this kind of tower
feels like it was
constructed out of the oven,
and never saw heat in the oven altogether.
The question then becomes,
what [bleep] cheese is this in the queso?
You guys just couldn't
help yourselves, huh?
I have to say, like this is
utterly friggin' delicious.
It's so over the top,
but I kind of love it.
I pulled off a flap of what
felt like sausage casing,
but I don't really think
that's what it was now.
I think there's just some like,
bits of connective tissue and fat
that are like, peeling away a little bit,
in a way that made me feel
like it was sausage casing,
but we've got all muscle here.
I'm going all in on it being pork belly,
and I just now need to figure out
how this thing was kind of created.
I honestly have no idea who
would've created this dish.
It would be hilarious if
it were a Guy Fieri recipe.
[dramatic music]
I just need to get my
ingredient list together.
I'm kind of working down from the top.
I had cilantro, red onion,
but I'm gonna get a
white onion just in case.
Mexican crema, pico, and then jalapeno.
We've got a big bean, small bean, queso,
that's gonna be a real, buy
a whole bunch of cheese,
and see how what works kind of vibe.
And then there's the chips,
big chips, pork belly.
We've got beer here,
in case I want to try an
option with that, Cotija.
All right, I'm gonna
head to the supermarket,
pick this stuff up, and come back here,
and do my first pass at
this mystery nacho tower.
[dramatic music]
I'm gonna head to produce,
and work my way back through
the store from there.
I'm gonna grab some jalapenos, cilantro,
limes, red onion, tomatoes, white onion,
possibly in with the pork
belly and or the small beans.
Garlic, cheese.
This is always where things get hard.
I'm looking for Queso
Oaxaca as a starting point,
beyond that, I'm not really sure.
Am I missing part of the cheese section?
Okay, so Cotija, Queso Oaxaca,
that's like our shreddy kind
of almost like mozzarella,
very melty cheese, then Cotija,
that's the crumbly
cheese that was in there.
Regular Jack cheese, just in case.
So, we gotta get our pork belly.
Could I have two of these
pieces of pork belly here.
So, we're gonna get some sour cream.
We're gonna check the other cheese case,
the one they don't want you to know about.
This is just another
Monterey Jack, sour cream.
Even though this isn't Mexican crema,
I'm gonna take this regular sour cream,
I'm gonna loosen it with
just a touch of water,
maybe give it a pinch of salt,
and that should get me pretty darn close.
Over to the third cheese section.
If only life were this simple.
We have a blend of sharp cheddar,
Colby, and Monterey Jack cheeses.
Fiesta blend, Mexican
blend, Monterey Jack,
sharp cheddar, queso
blanco, and asadero cheese.
I've never heard of asadero cheese,
and I feel like we're getting into
some dangerous territory here.
I'm getting one of each of these.
I'm gonna get a couple sharp cheddars.
We're gonna go with that and
then we need chips and beans.
I'm gonna get a couple bags of this.
This is just Mexican oregano.
All right, so we're on a chip hunt.
Well, I'm gonna get a
couple bags of these,
and it's party size.
That definitely felt like a party.
That's it, gotta get back to
the kitchen and start cooking.
I just came back from the supermarket.
We are about to crack
this thing wide open.
I'm just gonna get these going,
so that hopefully they can
get done in time today.
After that, it's gonna be the pork belly,
and then the rest of it, I
feel like it's like details.
So yeah, beans.
I'm gonna throw a couple
white onion halves in here.
I'm just gonna throw some garlic,
a pinch of salt, a
little pinch of oregano.
I just want to start
adding flavor to the beans.
Cool, done.
So now, the far more serious
question of the pork belly.
I'm just gonna do a
small quantity of this.
I'm gonna remove the skin,
'cause I don't think I was
getting skin from those pieces.
I'm gonna cut it into half
to three quarter chunks.
For the belly, I'm just making one batch
that's just gonna be water,
and one batch that's gonna be beer.
I don't know, it's kind
of like a best guess.
I'm just trying to inhabit the mind
of the creator of this recipe.
I would say I am 89% sure
that the meat question
is in fact pork belly.
That is something I'm very
comfortable with, I think.
We've got full muscle here.
I'm going all in on it being pork belly.
Aside from salt, I don't know.
This one's kind of
throwing me a little bit.
I'll do a wedge of onion in each.
I'm gonna do a couple
cloves of garlic in each.
I might do a piece of jalapeno.
Not feeling great about any
of those decisions at all.
All right, so just a
very light brown here.
Holding the fat back,
so we can kind of do a light
toast on our aromatics.
I am going to drop a
flavor packet into each,
a cup of liquid in each.
The belly's going back in,
and I'm just gonna let
this simmer a little bit.
So, we're making the cheese sauce
that's gonna go over the nacho situation.
I feel really good, mainly
just based on past experience.
I mean, you could do a whole show
that was just like, guess
that [bleep] cheese.
So, we have some sharp
cheddar, we've got some Jack.
We've got our Oaxaca.
I'm gonna start with these cheeses.
I'm gonna take a tablespoon
of butter, get that melting.
This is gonna be our roux.
It's gonna turn into bechamel
once I put the dairy in there, the milk.
Essentially we're going
to turn it to like,
I think it's technically,
it's like a sauce Mornay, you know?
But this is gonna be very
scaled back on the milk,
and it's gonna be very heavy,
relatively heavy on cheese.
Flour, whole milk, see if
that gives me enough richness.
Some of the Oaxaca and the cheddar.
The cheddar is there for flavor,
but I just hope that
it's not gonna mess up
the texture of this sauce.
This is actually a pretty
decent queso consistency.
It's a little too sharp, I feel.
I'm gonna loosen this slightly,
and then I'm gonna hold it
while I work on the rest.
Let's taste some beans.
These taste really good.
All right, we're just
gonna slow this down,
and let these hang here.
Just checking on the belly.
This is the belly that was
cooked just with water.
Texture wise, we are not far off,
and it hasn't even been that long.
I just want to try the flavor of this one
that was cooked with the beer.
I don't think I like it,
but I just want to be sure.
I'm going with the water.
The flavor's softer but still very full.
Right now, I'm feeling the
lowest degree of confidence
I think than I've ever
experienced on this show.
I feel good about the pork belly,
don't feel great about anything else.
We're now at the stage
where I need to do the pico.
Most standard is onion
and tomato, lime and salt.
We have our big stupid,
frankly oddly thick,
rounds of jalapeno going right in there.
So, we got a couple other options,
'cause the chip that I felt
in my hand, it was like this.
It had the rounded edge
and then sharp corners.
This very clearly to me feels like
it has to be the corn
situation that I was tasting.
I use these at home, so
freakin' good for nachos.
We need to make our crema.
I'm just taking regular sour cream,
added a splash of water to
it, a tiny pinch of salt,
and that is gonna basically be
about the consistency of Mexican crema.
I'm feeling good about this.
Yeah!
The last thing is red onion,
and we're flying now, right?
So, I'm gonna pull my beans over.
I'm gonna pull my pork over.
These things are gonna be,
you know, need to be
kind of drained slightly,
before using, obviously,
but I'm feeling pretty good about that.
It can be like a drinking game,
like every time I pull
a spoon out, you drink.
However right or wrong this
is, it tastes really good.
All right, I'm gonna
round up some big spoons,
and then we'll make this thing, right?
Some of our cooked black beans, drained.
Queso, I am already like light on queso,
and that is not good.
[upbeat jazzy music]
Some Cotija, this is
our crema going on top.
All right, so this is the first
pass I'm gonna make on this.
I'm gonna kind of get rid
of all this other stuff,
set aside a few things for tomorrow,
and then we can dive in and
kind of pick it apart in a sec.
Just overall look of this,
it just looks dry to me.
It just doesn't look like
there's enough sauce.
It doesn't look like
there's enough liquid.
[crunching]
Is it sparking joy?
Not really.
Ingredients, I'm gonna give myself 72%.
I feel like I have a lot
of the right layers here,
but yeah, something just
feels wrong, you know?
Pork belly tastes really good.
I feel very validated by the pork belly.
Technique, oh my god, 70%.
I feel like there could easily be
a different technique on the pork belly.
I think there could be
a different technique
for how this dish is being constructed.
I feel like I came at this
the way that I would come at nachos.
I don't know that this is
playing by the nacho rules.
Appearance wise,
I'd say I'm maybe like
around that 70% mark.
You know, I feel like I'm in like,
solid C minus territory here.
That's definitely not my sweet spot.
I feel like until I have
a better understanding
of the queso's interaction with the chips,
and how much of the beans themselves,
and how much of the bean liquid
is ending up in this thing.
That is really an enigma to me.
Taste, I'm gonna give myself 84.
The overall flavor of
things together is working,
and it's somewhat close.
There's a lot that I have
to think about tonight,
and I'm gonna be paying
even more close attention
to tomorrow morning.
I need to sleep on this.
I need to come in, fresh perspective.
I need to taste the dish, first thing.
I think I know what to look for now.
Yeah, hopefully be able
to get a little bit closer
before I make one of these for Rick.
[dramatic music]
Mm!
Wow, it's further in than I remember.
Okay, we've got like, a
major height situation here.
I mean, like that is like, stacked.
It's so evenly cylindrical.
It's making me feel like it
was plated inside of a mold.
So, working my way down from the top.
I don't know why this has been
so hard, but it's just like,
I probably should've expected
that this would be here,
but that's just a piece of radish.
Sometimes you have to really stop
and think about what you're tasting,
as opposed to what you expect to taste.
I felt like I tasted a shred of cheese,
which I didn't taste yesterday.
Was there shredded cheese
on the one yesterday
and you guys just didn't
say anything about it to me?
I'll take you silence as a yes.
So, there's our jalapeno.
I definitely feel good about the pico,
definitely feel good about the onion,
although I don't know
about the color of it.
Another piece of the pork here.
With the pork I am tasting more of like,
a dried chili flavor to it.
I might just do a little
bit of a Hail Mary,
and just use a little bit of
chili powder or something.
Here's a philosophical
question about this show.
Is there a specific tool
that you guys are using
to mold this thing that
I should have access to?
Could you just make like
a paper tube or something?
- [Producer] We've got
something similar to that.
- Bring it on.
Yeah, it's just making me rethink
how this whole thing
needs to be assembled.
Rethinking the queso, a little
tweak on the pork belly.
I think I'm pretty good to go here.
Cool, let's do it.
- How's it going so far?
- It's going okay.
I feel like the second tasting today
blew things wide open.
- Yeah.
- It's like this crazy
nacho tower assembled,
like in a collar.
- Uh-huh.
- And then, you know?
- I think this one is really hard,
'cause there's just so much going on.
- There's so much.
- All right, you've been given a lifeline.
- Ah!
- I was--
- A number?
Is this a number, what is this?
- A number 10 can?
Yeah.
- Number 10 can.
- I'm just delivering the message
that this is what they used as the mold.
The lid and the bottom taken off.
- Yeah, cool.
- Obviously, everything taken out.
One less thing to do.
- Thank you for this.
This is amazing.
- All right good.
- I'm super into this, thank you.
- They threw you a bone.
- All right, first up,
I'm gonna use the beans from yesterday,
because even if I'm off
by an ingredient or two,
overall texture and flavor,
you know, I think they're totally fine.
So then, this is our pork belly.
I am just removing the skin again.
I am doubling down on pork belly.
The pot's a little crowded.
I want it to be very like,
tight on itself when it's braising.
I just want to render a
little bit of the fat.
We're not going for crispy, crispy here.
We're just looking for a little
bit of the fat to render.
So, no big deal, okay?
It's gonna be fine.
[upbeat music]
As soon as that's a little bit toasty,
I'm just going to hit it with
a little bit of chili powder,
get some water in there and braise it out.
So, I'm just gonna make the pico.
Is it time to talk cheese?
The queso I made yesterday
I thought was really good.
I just don't think it was the right thing.
I'm frankly concerned just about like,
getting the tower to stand up.
I guess I'll make enough of everything
to be able to make two towers,
which means quite a bit of queso,
just in case I have an accident.
I wanna do a blend of mild orange cheddar
to get some orange color in there.
So, this is the world
that I'm gonna be working in for cheese.
So that's Queso Oaxaca, Monterey Jack,
and mild orange cheddar.
So yeah, let's do that.
[upbeat music]
Butter's in the pot.
A tablespoon of flour.
Rick, is queso part of
like that French influence
or did that come from a
Tex Mex kind of like, late?
- It's more Tex Mex.
Yeah, queso is never just you
know, like a roux and cheese.
It's always spicy.
It's got, sometimes it
has dried chilis in it.
Sometimes it has fresh chili,
sometimes it has the
salt of a pico de gallo.
- Cool, just what I needed to hear.
Thank you!
- Yeah.
- Yesterday I think I used
three quarters of a cup of milk.
I'm gonna add the extra half cup.
You know what?
No, screw it.
No, I'm gonna do more.
I'm gonna do like, two cups,
'cause the cheese is
gonna tighten this a lot.
I can always thicken it
more if we really need to,
but I need a lot of this stuff.
[upbeat music]
So, we're just checking our belly here.
It should be pretty good.
It's definitely giving me
more of that slight smoky chili something,
I felt like I was tasting.
I'm feeling very strongly
in favor of this.
Queso is here.
Right now I would say
it's a little bit thin,
and yet, I know it's kind of
being drizzled onto the chips,
and it's not congealing
in a way that like,
you know, like a super
cheesy filled queso would.
There's the simple fact that
a queso tends to not have
like tons of sharp cheese flavor to it.
Listen to me, I don't
know what to call it.
Rick's confused me.
- [Rick] How did I confuse you?
- Now it's like queso, queso.
Like it's different every time.
I don't know who I am anymore.
So the plan is, I'm gonna
assemble one of these right now,
because I want to have a chance
building the tower in the number 10 can,
before I have to do it for Rick.
That said, I don't feel the
need to waste my pork belly,
because I don't have that much of it.
So, I'm gonna use like the
queso, the chips, toppings,
whatever, construct one,
see how it performs,
see how everything tastes,
and then I'm gonna do
another one for Rick.
All right, so Cotija, sour
cream, got my cheese here.
I've got my radishes, cilantro,
sliced onions, and then jalapeno.
So we've got our beans ready,
pork belly's basically ready.
I feel good about the queso.
I'd say queso confidence is 85% right now.
I didn't feel great about
opening up a number 10 can,
which is like, what is it?
Like eight smaller 14 and
a half ounce cans worth.
Luckily, our nuts come
vacuum packed, these guys.
That's what I'm gonna use as my mold.
I think the question
is, is this gonna work?
I feel like there's only
one way to find out.
[upbeat music]
Okay, I'm 68% confident
that this is gonna work and stand up.
We will see, right?
There's some ridges in the can,
which I definitely don't love.
There you have it, Jaime
Oliver's insanity nachos.
I think I'm at like, 85% here.
Ingredients I'm gonna say, 84%.
I feel like there's definitely
a difference with the queso.
I think most of the right
ingredients are here,
especially when the pork belly's in this.
I think it's gonna be great.
I think technique wise I'm at about 82%.
Flavor can tell you a little bit,
but it can't tell you everything.
Layering technique I really don't know.
I'm doing what makes sense to me.
If that's wrong, you know, so be it.
Appearance wise, I want to say 90%.
Taste, I'm gonna say 88%.
I think the balance of flavors are here.
I think it's a little heavy on jalapeno.
I need to lighten that up.
With a little bit more queso,
I think it's gonna work.
Overall, that means I'm at 86%.
Honestly, the fact that
it's still standing...
I'm actually really glad that I had
that dry run building
this thing inside the can.
I don't think I would've wanted to do that
for the first time for Rick.
So, this is my last shot coming up.
I need to redo all my toppings,
because it actually took
way more of everything
to construct this thing
than I was realizing.
So yeah, last one coming right up.
I'm in full on queso mode right now.
This stuff is slightly shreddier
than what I was using before.
So there was one thing that
was really bumming me out
about the version I just put up.
It was just that the queso
felt a little bit grainy.
So, I'm gonna see if I
can make a smoother one.
It's mostly the same as what I did before,
but it's a different
brand of Queso Oaxaca,
and I'm using less of the cheddar.
I'm using more Monterey Jack
and more Oaxaca, proportionally.
All right, hopefully
that's enough, we'll see.
I'm just gonna get another roux going.
I don't know about this new Oaxaca.
This [bleep] sucks.
I really liked the way this Queso Oaxaca
kind of looked and tasted, but it's,
I don't know if it's just too
low of a moisture content.
It just doesn't really want to melt well.
No big deal.
New cheese blend, new attitude.
Minor setback, but I've got
a different Queso Oaxaca.
It's like a higher moisture content,
very similar to what I had
before, just different brands.
This one's kind of getting
funky on me too, but we'll see.
Maybe this just got too hot.
Okay, new plan.
I'm taking the old [bleep] queso.
I'm gonna reheat it and
work more stuff into it.
Good god.
So, I have the old queso.
The first one I made today.
I don't know if it just was
like a little bit too hot,
if I tried to push it along too
much because I'm frustrated,
and I'm running behind.
That was not going anywhere good.
All right, so this is the situation.
I went back to queso number one,
and just tried to build
it back up a little bit,
bulk it out with a little more cheese.
Thin it out with a little
bit more milk, however,
that one kind of has turned
into creamed corn consistency.
Not that good.
I'm gonna put it in the blender,
see if it can come back.
I've gotta be real careful
blending hot cheesy things.
It goes without saying,
don't do this at home.
It's just a terrible idea.
I really doubt that this
is gonna help anything or bring it back,
but it might just give like,
the sort of sense of drama
that we need, you know?
This is like queso CPR right here, man.
We are losing it!
- Do I need to step in?
- That's not [bleep] bad.
[laughing]
Guys, we may be back,
but I feel like the clock
is ticking on this thing.
We've got to move, okay?
Who's with me?
Let's get this thing going, okay?
Queso, chips, beans.
We got our porky nuggs.
The clock is ticking on the queso.
The clock is ticking possibly
on Rick and my friendship.
Let's get the [bleep] kicked out of us
by this dish, you know?
We are getting a little
seepage at the bottom.
Totally normal, not a problem.
I feel like this is my best yet.
Okay, this is my final version.
This is the one I'm gonna show to Rick.
Overall score, I want to be positive here.
I feel like we caught
some bad breaks today.
I'm gonna call this 88.
I feel like I always end up
on 88, but you know what?
There's a certain psychology to it.
I feel like I'm a little bit wrong,
but I'm not that wrong, you know?
Yeah, was the queso
blended in the original?
No, freakin' of course not, but like,
I saved the day and that's
three points right there, right?
So, this is gonna sit for a few minutes
until Rick is over here and ready to go.
I'm gonna unmold it just
when he's over here,
so anything could happen at that point,
but we'll find out in just a few minutes.
- So, you can probably guess
by what's on the back on my head,
whose recipe this actually is.
- Uh-huh?
- Wait, this doesn't give it away?
Come on, Morocco.
- Guy?
- Yes!
- It's Guy?
- Who else do you know that
has obnoxious glasses like this
that wears them on the back of his head?
- Oh, is that what he does?
- Oh my god, why am I even?
- I know of him, I mean,
it's not like I watch all the episodes.
I always think that
it's a Guy Fieri recipe,
[Rick laughs]
'cause there's always some
element of all of these
that's just like, a
little too over the top.
- So, I want to present to you,
Guy Fieri Trash Can Nachos.
- Oh!
When all you have to go on
is like, your hands and feel.
- [Rick] Right, right.
- It doesn't feel like
there's that much of anything.
You know what I mean?
That was a weird chip.
Okay, so it needed a few more things.
The main bummer looks wise is just like,
I needed so much more of
like, all the bits and bobs.
- [Rick] Even though, yes,
there is more stuff in this,
it looks like you've got the ingredients.
I know that you have belly in there,
'cause I saw you making it earlier.
- [Chris] Yeah.
- [Rick] And you can see these
little pieces of not belly.
- Is this skirt steak?
- Yeah.
- That kinda makes sense,
like skirt steak has
that incredibly fibrous,
kind of pull apart quality to it,
that in my mind read as something
that had been braised and seen liquid.
- It has a little lime and garlic.
- Okay.
- I guess the other obvious difference
between this and yours is
like, just the amount of crap.
Just visually, yours just looks like
it has less of this stuff.
Tell me about your queso.
- I started with a pretty
basic Bechamel base,
and then I built it up with Queso Oaxaca,
mild orange cheddar, and Monterey Jack.
There was no way for me to tell if like,
the pico was potentially
occurring in the queso as well.
- Right.
- Or just on top.
- Right.
- I erred on the side of
not putting anything in it.
So, what's in your queso?
- You mean Guy Fieri's queso?
- No, I mean your [bleep] queso,
'cause you own it now, Rick!
[Rick laughs]
You knew what you were signing up for!
Go ahead and you put these on, all right?
Now we're even.
- Great.
[laughing]
All right, in Guy Fieri's queso.
- Uh-huh?
- He has Jack, mild cheddar,
Queso Oaxaca, and...
- Colby?
- Asadero.
- What the, what's asadero?
- [Rick] So, it's probably
more similar to a Fontina.
- And what's his base
is it a Bechamel base?
- Yeah, it's a very light Bechamel.
- Yeah.
- So, he also had pickled jalapenos,
the brine, a pinch of cumin
and a pinch of cayenne.
You missed the cream.
So he actually uses quite a bit of cream,
but this is a hard one
because all of these flavors,
especially given that the
fact that it's in a can,
the chips are absorbing
moisture from all sources.
- Right.
- [Rick] So, tell me what's in your beans?
- I just brought them up
from cold, plenty of water.
Little bit of Mexican oregano,
half of a white onion,
garlic, and a little salt.
- You probably mistook the
herbal note for oregano,
which I mean, would make sense.
It's actually epazote.
Guy does actually give the
option of using Mexican oregano,
because it is actually hard to find.
Apart from that, you
kind of nailed the beans.
- [Chris] That's good.
- Every other topping
in the nachos, you got.
The obvious miss was the meat.
- The meat's the one where
I'm just like, dang, you know?
- Yeah, so for ingredients,
I'm gonna give you a 75.
- Okay.
- Technique, I was a little thrown
by the blender cheese sauce.
- [Chris] That was definitely a Hail Mary.
- And I was also impressed with the beans.
So for technique, we're giving you a 91.
- Wow, okay, okay.
- Yeah.
Because it looked so visually different,
I think from an appearance standpoint,
you gotta get dinged for that.
- Yeah.
- There wasn't enough stuff,
so for that we're giving a 74.
- I was so annoyed, yeah.
- I think taste wise, is
where you did really well.
The fact that you got the cut
of the onions, and the
radishes, and the jalapeno,
I think that's also very impressive.
So for taste, I'm giving you a 90.
- Okay.
- So, unfortunately, all of those things
despite the fact that you
did get two 90s in there.
- Yeah.
- The average brings you down to an 83.
Yeah, so B.
- I made some dumb mistakes,
but I'm very happy that
flavor wise, I'm so close,
and ingredient wise, I'm so close.
- This was a particularly
difficult challenge,
and I'm actually really impressed
that you got the mold from
simply feeling around.
What you actually had to
literally feel your way through,
I think you can be really
proud of what you did.
I'm very impressed.
I mean, I was impressed with you before,
but even more so now.
- Oh, thanks man.
- Yeah, aw.
[timer beeps]
- Beep!
- And there went your timer.
[laughing]
- What's frustrating is to feel like
you nailed a lot of the flavors
and you nailed a lot of the ingredients,
but you sort of missed the
overall picture, right?
I think we can all agree these nachos,
and perhaps even Guy himself,
do not follow any rules.
I feel a little bit humbled.
I certainly feel particularly,
you know, kind of humiliated
by the skirt steak.
I did not let myself taste it,
because I just didn't believe
it was a valid option in there,
and that is hugely frustrating to me.
I'm totally fired up for another one.
I think, I mean, I think part
of why I seem disappointed,
it's not that I want to
be right all the time,
but like, if I'm gonna be wrong,
I want to be wrong in a smart way.
I don't want to be wrong in a,
I picked the complete wrong ingredient
and just kind of never questioned it
once I kind of assigned a label to it.
I don't think it's about being right.
I think it's certainly about the journey.
- A little drum roll, please.
- It's like Jenga!
- [Guy] ice and easy, nice and easy.
Nice and easy!
[cheering]
Trash Can Nachos!
[applauding]
- Oh yes!
- Perfect, it's perfect!
- I think that's quite enough of that.
[laughing]
I'm gonna go put my spoons
away and go home, all right?
