- Welcome to Date Night the show where we attempt to make a restaurant-quality dish at home using our own ingredients. Today, we're making
Japanese souffle pancakes. You've seen them on Instagram. They're really fluffy. They're jiggly. Really big
in Japanese cafe culture. - There's a 50-50 chance that
we won't be able to do this. - There's no jiggle. We have three judges coming over. We got Keith, we got Eugene, and we got Nick, our producer,
who is also a food writer. - I awarded y'all... - What? (laughs) - Sorry. Wow. - Is this a joke? This week's episode of Date Night is brought to you by Kiwi
Co, more about them later. Subscribe to our new podcast, Baby Steps, where we talk about the nitty gritty, the real life parenting
stories that we have and also react to some expert advice, some trending product reviews. - And your stories. - Check out Baby Steps. Search for Baby Steps
everywhere you find podcasts and go to youtube.com/babysteps. (upbeat music) - I'm Johnny. I'm the owner of Motto Tea Cafe. And this my sister, Karen. - I'm another owner of the cafe. - If you ever travel to Japan, apart from all the ramen
restaurant or the sushi restaurant, what you would see the most on the streets are gonna be coffee shop and cafes. They call it the kissaten in Japanese. Ever since I had my first
kissaten experience, I knew one day I'm going to open up my very own Japanese cafe in America. - Tell us what are
Japanese souffle pancakes? - [Karen] A perfect souffle
pancake would be extra fluffy than a traditional pancake. When you eat it, you see air bubble inside
the pancake batter. A lot of our customers been telling us that when they eat it, they
feel like eating a cloud. - Wow, that's very different
from a traditional pancake. I feel like traditional pancakes, they're very, they're dense you know. And that's kind of why people like them 'cause it tastes like you're eating cake. - Yeah, they're fluffy, but
they're not like fluffy. You know, kinda just like fluff. (laughs) - This is truly a family business. You guys have another sister. - She manage the day-to-day and that's why she's
doing the demonstration. - Hi, I'm Denise. I'm the chef of the Motto Tea Cafe. So today, I'm going to teach you guys how to make the souffle pancakes. First of all, we going
to separate the egg yolk and the egg whites. So, as you may know, souffle
is a French, egg-based dish and is by separating and egg
between egg yolk and egg white. You whip up the egg white
into a meringue format. (metal scrapes) Like this. Main difference between a good souffle and a bad souffle is really the meringue, the egg white. - We'll make sure we
spend some time on that. - [Karen] Also the folding part. - [Johnny] The folding is a key part. - [Ariel] Yeah because you're basically taking meringue and pancake batter. You're mixing them together. - Temperature is the
second important thing. You cannot make it too high or too low. Too low, the egg white will get flattened. (upbeat music) Slow and stable and try the best to use one
hand to squeeze one pancake. Don't make it too big. Or you won't be like, I'm the cook. - Talk to me a little bit
about the art and the artistry. It looks beautiful. - This is part of the kissaten culture. (classical music) The Japanese, they tend to make everything in very fine details. All the dessert, all the
small dishes, snacks, they tend to make them look very nice. So, they're all Instagrammable to me. - We need to go to his page.
- We need to go to his page. - Don't forget the sugar powders. It's like makeup for ladies. - Okay, are you ready to see them? Three, two, one, whoa. - Oh my gosh. How are they so fluffy?
- How are they so big? So, this is crème brûlée and Nutella. - I don't know why, I wasn't
expecting a stack of pancakes. This is a stack of souffle pancakes. - I wanna cry. This is so beautiful. Wait, let's check. Does
it pass the jiggle test? - [Ariel] Passes with the jiggle test. - Beautiful, beautiful. Oh my God, what? - When your eyes do
that, you look so crazy. - [Ned] Whoa, wow. - It's so solid.
- Look at that. It's like eating a cloud. - Nice crust on it.
- Look at that. Oh, God. Oh, yeah. Just do me on that. - I can't describe. I've never seen a
texture like this before. - And it still like has
density to it, you know? There's no way we're gonna
be able to make this. - [Ariel] There's no way. - I am angry right now. We have set ourselves up
for an impossible task. About how long did it take you
to get the technique right? - I would say a year. - Oh my God. We have a couple of hours. (laughs) Ooh, a matcha latte and a fruit medley. - Why, yes. - [Unison] Cheers. - Oh, I love these. Everything's so novel. You know, I feel like...
- What? - Yeah, I know, mine too.
- What? - [Ariel] There's another one. - [Denise] Surprise, a matcha for you. - This is truly a matcha made in heaven. (laughs) She hates it. Truly, we've met our matcha. - I think he'll come up with
a really good one eventually. - You know, a joke so good,
it makes you say matcha. (laughs) - That wasn't it. - That was incredible. Now we're going to try at home to make it using our own ingredients. I think we have no shot.
This looks so difficult. - I'm gonna give it my best. - I can't fluffing wait. - Ariel, let's talk about the elements. Let's go into the mind palace. We're making three different
types of souffle pancakes- - And they're gonna be personalized. - Because it's all about the toppings on these souffle pancakes. Nick, I want to try to
recreate that crème brûlée that they made for us at the Tea Cafe. - I mean, if I get to
use a blow torch, I'm in. - I know. Eugene, I think we should do the matcha. - Oh, he would love that.
- He's gonna love that. - [Ned] And I mean, Keith's
as apple pie as they come. - They were talking
about how it's really fun to put ice cream on top of the pancakes. - Keith doesn't eat dairy though. - No, he will for this. - He will?
- He will. - [Ned] He will take his dairy pills? - Yeah, he'll take his dairy pills. - Can we get Keith to
take his dairy pills? - Yeah, can we text Keith? Make sure he takes all his dairy pills? - Well, people are coming
over in three hours. So, we don't have that
many practice attempts. I'm gonna work on our batter. This is gonna be the hardest part. Oh, my goodness. How do I know if this is cake flour? Everything's in Japanese. Oh, there is a picture
of a cake on the front. - Yeah, for sure.
- Yeah. - [Ariel] It also has a
picture of shrimp though. - That's true.
- I mean. - Okay, 25 grams. Whoa, 13 grams. This is really satisfying
the chemistry nerd in me. They say that baking is a precise science. - I think we should just... We're not gonna wing it today. - No, no winging it.
No chaos, no mistakes. No weird, like, oh, it's funny
because we're messing up. It's gonna be perfect. - [Unison] Oh! - No.
- Fail. - I dropped it. That's all right, I can just scoop it out. And now I'll use my hand. - It's breaking, it's
breaking, it's breaking. You know, this is an egg separator, right? - No shit.
- Yeah. - I thought that was for toothpicks. 10 grams of milk. Two tablespoons of sugar. I kind of just wanna
have a little bit of... - No, don't no. You're gonna have plenty of sugar today. - Before, at a beginning, for a starter, we do use baking powders to
help make it more fluffy. We figured out a way not making it. You're not using any baking powder. - Should we cheat? Should we put baking powder?
- I think we should cheat. - We should definitely cheat. - Just a little bit. - It's not cheating if
it's delicious at the end. - [Ariel] Half of that. - Now, we'll mix it up. - Nope.
- Nope? (laughs) What? What? - Yeah, be smooth, be smooth, be smooth. Just like you're holding Wesley. You're rocking him to sleep. Just like la, la, la, la. (bells chime melodically) Is this helping? - Why don't you work on the next part? - Okay, now it's time for the meringue. First, we're gonna add three egg whites. Start the timer. Start your engines. 20 grams of sugar added
slowly in three batches. It's getting real frothy. - Sometimes, the stabilizers will help, lemon juice and vinegar. - [Ned] A drop a vinegar. - That's way more than a drop. - That a drop?
- Yes. - [Ned] Here we go. - Okay, we are at three minutes, so I'm gonna turn it up for a few seconds. - Oh, the power. I think it's good. - I think we're getting stiff peaks, yeah. - [Ned] I think it's good. Let's check it. - I don't think it's quite there yet. - [Ned] Not too soft, not too stiff peaks that make a glossy meringue. - [Ariel] I think we're getting there. - [Ned] Let's check it. I mean, oh, oh, oh. Look at that. That's pretty stiff. That's pretty stiff. - Let's do it.
- Do you wanna do the folding? You seem like-
- Yes, I do. I think it's going flat. - Really? Oh no. - The pancake is, like, held by the little bubble of the air. So, if you didn't, like, whip it good, then everything is going to be ruined. - [Ned] Yeah, it does
look a little thinner. She had hers just stiffer. - [Ariel] Hers was really stiff. - That's all right, this is our test. Totally cool. Mistakes are encouraged. Yes. Yes, fluffy pancake. - [Ariel] Did you see that bubble pop? - Yeah. They're gonna be tiny and flat. - [Ned] Is this for me? - You need to monitor the
temperature all the time. - What temperature should I aim for? - 150 Celsius, around. - You're 26 Celsius. - Yeah, I'm very low right now. - You are alive, congratulations. Let me make sure this
temperature is dialed in. 105. Oh wow, pretty good. 111, 110. - We need a lid. - Boom, second pot. You've never seen it done before. - Okay, what's the temperature of the lid? - Lid is 28. You are 31. Let's see what the baby's at? Baby's at 28 or it could
just be your apron. Ooh, my hand is 31. Wow. How about my shoe? 25. How about the outside of the oven? - Ned, this is like literally
getting flat, as we're- - How about the camera? Oh, camera, 27. Cool. - Ready?
- No. - I gotta go. It's happening.
- Go for it. (whimsical music) Yes, yes. No. (laughs) No. - This is fine.
- This is fine. - This is fine.
- We're fine. I'm fine. - You know what, we know what went wrong. It's our eggs. - Right, it's our meringue, yeah. It's not stiff enough.
- It wasn't stiff enough. - Here's a plus. It has
retained its structure. That's really great, actually. - [Ariel] It's a little fluffy. Okay. (Ned cheers) Okay. - [Ned] And go up. (whimsical music) Okay, pretty good. - [Ariel] All right, we got a while. I think it's pretty fluffy. - Oh, yeah. That's something. Is it jiggling? Yeah, it's not really jiggling. - [Ariel] It's not really jiggling. - [Ned] Very careful piping
in one smooth motion. - [Ariel] Harder than it looks. - Way harder than it looks. (classical music) - That was a really good flip. - That was a very good flip. Great job. - Thank you. - You are to be commended.
- I know. - Should we taste it? (classical music continues) - Delicious. - Tastes pretty good, eggy. - Eggy.
- Sweet. Isn't so much like eating a cloud. Maybe this is like eating a pillow. But like a Tempur-Pedic. What I think we're taking away here is it doesn't quite have the height. So, we're going to use a lot more vinegar and we're gonna make it
beat for a lot longer. So, like, it's really some
like stiff, strong peaks. Eggs, flour, sugar. Fold. Let's try this again. Eggs, speed six. Timer, start. 159. All right, a healthy straw full. I'm gonna crank this up to eight. - I think we should crank it up some more. - [Ned] Let's go crazy. Full power! I'm feeling it. I'm gonna turn it off. Let's check this out. We're gonna keep going.
Five whole minutes. This is firm. Here we go. Figure eight. Dump it. Yes, yes! No, yes. Squeeze. Yes, mama, yes! (Ned cheers) - This is good. This is good. (dog barks) - Down. Yes, good. Spin. (dog barks) Oh, okay. That is big. - That's really nice. - That's got some jiggle. Oh, look at this monster. Oh, yeah.
- Oh, yes. - Oh, wow. - Whatever we did on this one. I think we really need to mix it better because there's- - There's just pieces
of straight egg in here. - That's not good. - Why does it taste bad? It just tastes like egg. - It doesn't taste like a cloud at all. It tastes like an omelet. The texture is like an omelet. - An undercooked omelet. When are guests coming? - [Female Voice] In 30 minutes. - 30 minutes? Okay, out of the two approaches, the height is gonna be impressive. It won't taste that bad if we
slather it in chocolate sauce. - That's fair. We're going to go for the
Instagrammable part of it over the flavor pillowiness. - I think so, yeah. The best part of it is before you eat it. - And it doesn't taste bad. It's just- - No, it doesn't taste bad. It just doesn't taste like a pancake. Oh, you look beautiful. - Thank you. - Well, shall we host
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hours of entertainment. Whoa, Wesley, it's a wooden ukulele. - What? - [Ned] What? Wesley what'd you make? - A 'tar. - You made a guitar! So check out kiwico.com/tryguys for 50% off your first month of any crate. (ukulele strums) (Ned laughs) I've got all of my ingredients laid out. I am ready to just chat and to mix. We're gonna do a double batch, which means we only get
one shot to make it right. Because we're having
difficulty with the pans, we actually went out and got a griddle. - [Ariel] Over lunch. - [Ned] Yeah, thank you, Sam. Hey!
- Look who's here! - I'm back. - [Ned] Welcome, Nick. - Nick, come sit. I am making you some
crème brûlée cold brew. - Nice. - [Ariel] You do drink coffee, right? - I definitely drink coffee and I love crème brûlée. This is the Fulmer Tea Cafe. - Good to be here. Is this a pairing that... - Is complimentary in
that it is identical. (laughs) - Not completely identical. - Has the atmosphere been Zen here? - Yeah, you know, it
hasn't exactly been Zen. (indistinct) Do you like it? Do you like it? - I do like that. - Hey, he's here!
- Hey, it's Keith. - I'm ready for a goofy pancake. - [Ned] Yes! They're
gonna be thick and jiggly. - [Ariel] Did you take your dairy pill? - I sure did.
- Okay, good. I'm going to make you a
cinnamon apple cream tea. - I've never heard of that. - We're gonna get this party started. - I didn't realize I was coming into being
like a cooking show. (talking over each other) - I get to comment, adding
some secret ingredients. - Is that how you make cinnamon? - I actually never realized that. - Is that really how cinnamon's made? You just scrape the sticks? I always thought the sticks were like, you couldn't eat them. That they're poison. - Cheers.
- Yeah, cheers. Wow. Oh, it smells wonderful. Smells like an apple pie. Thank you guys. - Does it? - Oh, nice. It's very refreshing. This is our quarantine pod, so everyone has gotten COVID
tests, everyone's negative, and everyone's just ready for
some mother (beep) brunch. - Let's brunch. - Let's brunch. Do we know if Eugene's on the way? - He sent a text asking
how he should be dressed with not enough time to have arrived. It's like, well that's not good. - Yeah, I should have just
told them to wear anything. - Yeah, you should have said,
actually, look terrible. - [Ned] And then he
would have been normal. - Americans, they're used
to fast food culture. Over here at Motto, the souffle pancake
takes 20 minutes to make from start to finish, but that's not including people
in front of you in the line. - [Ariel] That's 20 minutes each. - [Karen] Yeah, 20 minute each. - 30 to 40 minutes of
wait time is typical. - Is typical. - How long would you guys
wait for a typical brunch? - As soon as I sit down at the table, there's a window of time where
I'm hoping the food shows up and that is delayed- - And what is that window? - Probably 20 minutes after ordering. - All right, I'm gonna get
started on the meringue. Here goes nothing. - I think we decided to
turn it up a little higher because maybe the eggs- - I did it. I did eight
after three minutes. - Well, yeah but like- - So secretive. You know when you go
to hibachi restaurants and they sort of discuss privately. (Nick laughs) The volcano. Yeah, the onion volcano. - Can I talk for a second? - Yeah. (all laugh) - It's been as long as
we mixed it last time and I don't think we're getting peaks yet. - I told you to turn it up. - I know, but I didn't. - Well, turn it up now. - I did. It's been at eight
for the last two minutes. - It's working. (all laugh) - Nick, you were telling
us about Palm Springs. You love going there, right? - Love going there. Very hot. - Yeah, it's so hot. (laughs) Oh, so funny. Oh, it's great to have you guys. (laughs) Okay, is this done? - [Nick] Are you trying to get some stiff peaks over there or what? - This needs more, it needs more time. I think having twice the amount of eggs was not something we tested. - Probably not. - [Keith] Does matcha also
coming to stick and you grate it? - [Ariel] I'm not sure how matcha works. - Ariel, what do you think about this? - Oh, that's ready.
Yeah, looks really good. - [Ned] It's good to go. - At first, I thought
it was cilantro cream and I was like, what's that for? - That could be fun. - That would be an interesting taste. - It's cold.
- Oh shit. - We left it off for
too long, now it's cold. Can I get you guys a second beverage? (all laugh) - Sure. - Maybe some light music? (recorder blows) (hands clap) - Yeah, yeah.
- Thank you, thank you. - Hello!
- He's here, he's here. - Your matcha tea. - Thank you. I like it a matcha. - You smell like you just took a shower. - I did, but also the hair.
- You smell clean. - You smell like fresh.
- You smell clean. - The hairspray.
- He smells clean. - Welcome to our Japanese Tea Cafe. - Say something in Japanese. - Sayonara. - Karate. - [Eugene] East Asians, culturally, are super into things that are too fluffy. - [Ariel] Oh, yeah? - Yeah, from their
breakfast items to pets, everything has to be very fluffy and (speaks foreign language). The more (speaks foreign language) or (speaks foreign language) in Korean. - Coconut oil, eh? You can give massages, too. - Oh, shit. - Too hot? - No. - I'm not gonna say I'm a brunch expert because I'm gay and in LA, but I am gay and in LA. - [Keith] I've been to very few- - And you're gay and in LA. We are the brunch experts. - Yes. - And Keith is here
because Keith loves food. - Eating, yeah. - And he's also not gay. - Not gay. - But, in LA. - But, in LA. - [Eugene] Oh, shoot, it's happening!! - [Keith] You're making little titties. - Poop emojis. - Oh, yeah. - [Eugene] I'm glad we both went to a very immature direction. - Cover it, cover it. - [Keith] Here come the beans. - Oh (beep), you got red beans? Yeah, y'all goin' Asian. - [Ariel] That's for you. - Yes! - [Ariel] You should have
the lid on right now. - [Ned] Shoot. - [Nick] Ned, the lid. - [Unison] Oh. (indistinct) - No, I think (indistinct). - Oh boy, oh boy. - Yeah!
- Yes! - Wow! Look at them go. - Is this on, Ned? - [Keith] In color. - [Ned] It's off now. - But, I need it on.
- She wants it on. - It's on.
- Okay. (upbeat music) The jiggle. - It's a jiggly puff. - Ned, we're gonna need that blow torch. - You got it. I thought you'd never ask. (indistinct singing) (upbeat music) Light it up. - Whoa, nice!
- Jiggle. - [Eugene] Jiggle, yes jiggles. (classical music) - First, we want to thank
you all for being here. This is a very special experience for you, a very special experience for us. We hope you enjoy our
Japanese souffle pancakes. First, can everyone please
give us a jiggle test? - [Keith] It jiggles even though it's got a lot of weight on top. - [Ariel] Yeah, yours has
a fair amount of weight. - [Keith] Mine has got the hardest- - [Eugene] Look at this jiggle. - [Ariel] That one's still got jiggle but I recommend cutting into them. Excellent. - [Keith] Oh, wow, look at that. That's a pancake right there. Look at that. It's beautiful. It's beautiful. (suspenseful music) - It's got a very eggy flavor. - Eggy, okay. - [Keith] It tastes like eggs. - It's delicious. - [Ariel] Oh good. - [Nick] It's very good, yeah. - This is really good. It definitely is very pillowy. Mine reminds me of French toast because I'm getting like a
sweet egg taste out of it. I like it 'cause I like French toast. A good brunch place is not only delicious but it looks like a piece of art and you were able to create
like three different looks with the dishes today. - Well, I'm thinking this would actually make a great dessert. - Well, absolutely. Yours is the most desserty. - Mine is ice cream. I fully believe mine might be a dessert. - How's the matcha flavor in your cream? - The matcha's excellent. I have to commend you on the sides because the red bean with the matcha is quintessential Japanese and it tastes really good. You know, in Asia, these types of things are not breakfast food. - Right. - Like, we don't really have brunch, so breakfast, my mom will just make rice, but this is either probably like a snack or like right after dinner. - What if you guys made souffle pancakes and basically made McGriddles out of them? So you put sausage patties in
between the souffle pancakes. What do we think? Genius? - That is crème brûlée. I think I might have put
a little too much sugar. - Mine's definitely too much sugar and not enough crystallization of it. - Okay, so for those of you who have had a souffle pancake, how'd we do? - It's been a few years
since I've had one. I think it's pretty accurate but I think there's a little bit more of an eggy taste in this one than I remember in the one I've had. - The most important thing
was just achieve the jiggle. So, it had form, it had jiggle. I would say that compared to
the ones I've had in the past this is definitely softer
than the ones I've had. This is like so airy, it almost like... it's like eating a cloud. (Ned screams) - What? (Ned screams) Thank you, judges. Yeah, we shall retire to our bedroom and let you deliberate and we'll come back
for the final judgment. (suspenseful music) - All right, so what do we think
about the souffle pancakes? - They were terrible. - [Nick] Terrible? - I did not enjoy them. - You were being very polite. - I know. She's pregnant. She's pregnant. - You are the type of guest,
when I cook, that terrifies me because you were so convincing
about how good this was. - Well, they looked like little puppies, like waiting for you to give
them positive affirmation. - Let's start with just presentation. Presentation was probably
the best that they did. - [Keith] Yeah, I agree. - [Eugene] Putting it together. - [Keith] And they all looked
like three different things. - I still think when it was in front of me I was ready to dive in. If anything, I wasn't sure if it was cooked enough
when they put it down. - It wasn't cooked enough. - [Keith] Mine were cooked enough. - Flavors are not bad. It's sweet egg. - A lot of cream on the plate. Between whipped cream and ice cream and I know there's cream in the pancakes, cream in all of our drinks, and then they served
it with cream on fire. - That's a creamy cup. - I think mine sort of worked
with the crème brûlée taste. Clearly, I finished. My complaint is that it just
was a little too eggy for me. - So, what about execution then? - [Eugene] I think
their technique was good but they're stove top wasn't on. - [Nick] Ned couldn't keep that stove top at the right temperature to save his life. - Mine were, I think, the most cooked but also, at the same time,
maybe had the least jiggle. - And that's the tough thing with these souffle pancakes, right? It's actually such a difficult recipe because you have to get the browning and the form of what they
did in the pan for years, but you have to get the
height and the jiggle of what they did on the griddle for us. - Just the amount of cream on it, I'll be farting for two days. - I hope that starts after
we move away from each other. - We'll see how long the judging takes. (intense music) - [Ariel] Great to see you again. - Hello, thank you, judges. - Well, Fulmer family, thank you for inviting
us into your kitchen, for providing such a beautiful show. It felt like I was out at a restaurant which is a feeling that I miss nowadays. Really appreciate that. I think what you guys
did was very challenging and in some ways we think
you really succeeded and in some ways maybe not as much. I had decided that
through the beauty of it and the execution, while
some things were good, some things are just under good, so I gave you a middle score of five. - Okay. - This is obviously a
little disappointing. This is actually the lowest
score we've ever had. - Really?
- On the Date Night show. (talking over each other) People have been generous maybe but why? - So, I liked how it looked, right. It looked really nice. But if I had closed my eyes, I would have thought I
was eating French toast. As well as I thought, in some ways, the plate was overcrowded
with whipped cream and ice cream and apple. It was sort of just a lot. Eugene, what did you think? - Well, thank you for having me here. It's my first Date Night. - Welcome. It won't be your last. - I really think that anything
with souffle in the title, it doesn't necessarily
indicate the mark of the chef. It's just really difficult
to make a souffle correctly. So, all things considered, I awarded y'all 1.1. - What?
- I'm sorry. You do understand that one was the least and 10 was the best? - Yes, I did. - What?
- I understand that. - Is this a joke? - I thought-
- It was actually 11? - Mine might have actually
been the worst out of the three because I think it was
just really undercooked. It was fluffy, but like wet, fluffy. - [Keith Voiceover] Like
a rain, a rain cloud. - Like a rain cloud. - There's no plot twist where you put your finger
over the dot and it's an 11? - Oh no, no, no, no. - Did you like the matcha whipped cream? - I did but again, there
was just a lot of it. - That's okay.
- That's okay. I thought the cream was the best part. Maybe that's the problem. - But you have one more judge. - Yes, you have one more judge. - [Ariel] Okay, fair enough. - I really enjoyed mine
and I give you an eight. - An infinity! (all laugh) Eight is good.
- Eight is good. - Eight is- - There was a little bit more
of an egg taste than I enjoy but otherwise, it had that jiggle, I loved the presentation, I finished mine. Nick got the blowtorch. - That's true.
- Light it up. - It took the chefs at Motto Tea Cafe a year to learn how to do that. - Well, then you should
be (beep) thrilled. This is great. (all laugh) - I'm sure the first year,
they had the 1.1, as well. - Through practice and not giving up. The moment I get it, it's something. - You'll have that moment, too. When you see the pancakes jiggle... - [Ariel] Then we'll know. - [Ned] And then you know. - Also, I am Asian and I was just in Asia, eating lots of this stuff from Asia. So, I got a little bias, right? Give me the pen. Give me the red marker. I'm going to give it an Asian deficit. - [Ariel] An Asian... - Do 2.1. - [Unison] Wow. - Yeah, 5.0001. - Yeah, it's under there.
- Wow. - So, what about the tea? - Oh, the tea's great.
- The tea's excellent. - Actually my favorite
thing was the custard, the crème brûlée. - The crème brûlée was amazing. - Think about how we started this day. - You're right. We thought
it wasn't even gonna- - We didn't think we could do it. - Be serveable. - [Ariel] We didn't think we could do it. - But we did it. We served something. - We got average. - We got average. We're average. - How does it feel? - Horrible. - Yeah, I don't like feeling average. - We're used to being excellent. (upbeat music) - [Ned] That's not what
a titty looks like. - No, I mean. - Well, someone could have.
- Maybe. - [Ariel] I would know. - [Keith] I don't wanna
limit the possibilities.
Eugene's "I hated it" really through me for a loop. What a plot twist!
I felt for Ariel. I think she’s actually pretty competitive, and she seemed like she was getting fed up with Ned goofing around.
I really feel like Eugene's rating was too low. Like even for looks alone it deserves more than a 1.1. I would've understood a 4, maybe even a 3, but this was so unnecessarily harsh. Especially because he pretended to be enthusiastic at first.