(exciting trumpet music)
- Hello, Internet, and welcome to "The Try Guys Mystery Box Challenge" with special guest, social distancing. - Our partners have a
few minutes to go through our kitchen and pick a few items that we, then, have to incorporate and highlight in a meal that we cook for them. - Ariel has picked out
a bunch of ingredients in this bag, I'm gonna open them up, and then I'm gonna have
one hour to make a dish. - It's like "Chopped",
but it's definitely not. (laughing) - We are all filming from
our cellphones at home, I really (beep) hate
vlogging, why am I talking to no one in my hand, I need
a stage, I need theater. So I've spent about an hour
figuring out how to put up two cellphones in the
kitchen so it looks like there's an actual crew here,
but there really isn't. I'm going (beep) crazy, it's all right. There's very little production oversight, so we're filming this the way that we want to by ourselves, and then some editor is gonna put it together
and see if it works. - We're having fun,
how are you doing, Wes? (Wes coughs) Good, good. (energetic rock music) (exciting trumpet music)
- That's right, all the Try Guys are at home, being responsible during this pandemic. - Feel like we're all kinda
doing this every single day. Every day I come into the
kitchen, and I look at what we have and I go, "What
the (beep) can I make?" - Becky, you're going to take this now, and you're gonna pick out some
things that I have to use, and I'm gonna go in the other room. - I'm the star now. - Okay, Maggie, I'm gonna, oh, sorry. I didn't tell you I was filming. - I know, it's okay. - I'm gonna hand off the camera to you, you're gonna pick what I cook with. - Let's go through the pantry. Do I flip the camera,
Zach, how do I do this? - Matt, Matt, come out on the stage, yay! - I made you a Campari spritz. - Oh, thank you. - Cheers. - We're getting drunk. - Who told you to dress like that? - You. - That's right, because if you're driving a luxury vehicle, you gotta show it off. - [Ariel] So my goal with
this is to give him things that are challenging but not inedible. - So pantry-wise, let's
see, we got: northern, green beans, cut green
beans, diced green chiles. - Could either give him fish sticks. I could give him a vegan frozen thing. - I guess I should just
give him something easy, so something like kimchi, those
are flavors that he knows. - But I've also included tuna and seaweed. Knowing Ned, he is going to
see these and immediately think sushi, which I
think will be a disaster. - Made in Peru, hey, like my parents. Let's give him a challenge item, so I'm gonna give him the green chiles. - I know, we eat mostly
vegetarian at home, so I got some vegan
sausage, Eugene hates this, that's really gonna throw him for a loop. - We could add some sweetness and toss an apple in or
an almond chocolate bar. - How would you describe
how we cook at home? Do I cook well, how often do I cook? Am I the best boyfriend ever? - Eugene doesn't cook. - You're usually the one who cooks. - I'm always the one that cooks. See, the pandemic is bringing
out your domestic side, you were cleaning toilets,
and now you're cooking. - So you like the pandemic. - No, I like who you are in the pandemic. - Okay, so I am back,
Becky's picked out my items, you're too short for this camera. - Let's open up this mystery box. I have no idea what you
chose for me, Ariel. - What would I make with
this, I have no idea. - Okay, I'm gonna open my box. Ready to see what's inside my box. - Three, two, one! - What is this? - You can cook with that, I know you can. - Okay, so one item is very bizarre. The other two are normal,
let's flip this around. - Yay, you did this for me, huh? - Yes, because you're Korean
and you like kimchi every day. - Yes, we have some cherry tomatoes, orzo, uh-oh, a whole green bean, raisins, nice. (Wes squeals) Apricots, and cashews. - Turkey bacon, okay, so I can make eggs. Artichoke hearts, hey,
it's from Peru like you. - That's what I said (laughs), like me. - Sweet potato, we have
to get rid of these. We have been eating so much sweet potato. - Potatoes, cheddar cheese. - Cheese, everyone loves cheese. Add it to anything, it tastes better. - Sausage! - These are your favorite vegan sausages. - No! - 'Cause I know you love these so much. (beep) - I hate this vegan sausage. - [Kieth] Two nice-sized salmon pieces. A nice Kieth size, a nice Becky size. What is this, oh, this is
the pickled ginger cabbage that's leftover from
Tokyo Fried Chicken Co. I do like that, that's actually pretty, I feel like those will go
well together just fine, but this, this milk chocolate,
blech, with almonds. I have no, what am I gonna do? Create a glaze, that sounds disgusting. - Leftover bread, one apple,
(laughs) my God, one zucchini. (laughing) And sea salt, oh, no,
and tuna fish, oh, no. Oh, no, oh, no (laughs).
- Apple! - Diced green chiles,
no, I didn't buy these. - I like spicy, so
hopefully, you can come up with something good, like sweet potato and green chiles sound very odd together. So do artichokes, but you'll do great! - But see, it's Italian flavor,
so you're gonna like it. - 'Cause you're Italian. - Yeah.
- Can you say something to the audience in Italian? (speaks in foreign language) Oh, that sounds romantic,
what does that mean? - Yeah, so nice. - What does it mean? - No, you'll have to look it up. - Tell me what it means. - They do this on cooking
shows, but with like real chefs. I have no idea.
- Raisins! - [Ariel] You want raisins, Wes? - You wanna eat the raisins, that would help me out a little bit, actually. (Ariel laughs) - Okay, well, now, it's
time to start cooking. I can still see you, Matt, you're like lurking in the background in this shot. - I'm watching you. - No, you can't watch me. Go somewhere else.
- Watch you fail. - Go screw with the dogs. - Watch you fail. - I'm not gonna fail, you're
gonna love this, (beep) you. - What the fart am I gon' make? - I don't like standing
next to Matt in frame. I think these shirtless
apron looks was a bad idea. He's too muscular, he made me look like a 11 year-old Asian girl. - [Kieth] Okay, so I'm gonna
figure out a game plan here, and pick some other ingredients
and then get started, but first, I'm just gonna go ahead and start thawing these,
'cause they gotta thaw. Okay, Becky, Becky
Habersberger (chuckles). What are you doing? You have to wait.
- I need a snack. - [Kieth] I'm making you dinner! - Okay, I actually have an idea. Okay, I don't know if this
is cheating, but I have, in the past, made like a
spinach artichoke dip sandwich. So it's spinach artichoke,
it's basically like a vegan grilled cheese where you do
artichokes, and actually, I do think that this would
go really well with that. And then, what if I like
make it like a spinach artichoke BLT where I
put the bacon with it? I think that would be really good. Is what I'm saying making any sense? - [Kieth] My plan,
here, I think is to make a little Asian salmon
over rice sorta thing. So I'm gonna cut up the carrot and get the carrot and the mushrooms and the cabbage to all saute
together with the rice, so kinda making a fried
rice situation there. - Okay, orzo, I've never
actually made orzo, but it's still pasta, so I'm
pretty sure you just boil it. - Pasta! - That's easy, and I'll do something with like croutons or breadcrumbs. - No! - No? - I feel like the
potatoes should be a base, and I do (beep) love potatoes,
if you don't like potatoes, what the (beep) is wrong with you? - So I have been putting together a plan, and I have a couple of ideas, all right. (popping) (chuckles) Wes is popping bubble wrap. We got a package in the
mail today, and Wes has been popping bubble wrap; it's very exciting. This seaweed has really got me thinking. One of my other favorite foods is sushi. (Wes laughs)
So I'm gonna take some of my orzo and try and make it into like a sort of like, like Italian sushi rice. - [Kieth] And the chocolate bar. Maybe I could get the almonds
out of the chocolate bar. I guess I could melt
down the chocolate bar, take out the almonds, cut up the almonds. And maybe I'll take like just a little, like a tiny bit of the
chocolate and mix it with the ponzu and mix
it with like some other, like soy sauce and stuff like that, see if I can't make a sweet
and spicy glaze for the salmon. And just use a little chocolate, so it's just getting a
little bit of that sweetness. - And then, for the main course, Ariel doesn't eat red meat or pork, so hopefully, these will
be like savory Italian meatballs that she can
eat because they're tuna. That, to me, sounds like the
grossest part of the dish, 'cause tuna and peanut butter
is like ew, but I don't know. Maybe if there's enough
spices, it'll work out. - I don't know what to do
with this, what if I do, can I make sweet potato fries? - [Maggie] Yeah, but they're already kind of mashed, I don't
know how you'd do it. - That's the plan, I'm making a sandwich with a side of sweet potato fries, and I'm gonna reform
the sweet potato fries, and I'm going to try and fry them. - I know what I'm gonna do. I immediately think when I
see kimchi one of my favorite Korean dishes is kimchi
(speaks in foreign language), which is like a pancake
that they make with kimchi. Maybe if I do a riff
on that with potatoes, which is more the latke territory, more Zach's people's territory. So we're getting a little
bit of Zach's people, little bit of my people,
and a little bit of white people for Ned and Kieth, it's
the perfect Try Guys dish. - [Kieth] 'Kay, I got my station set up. I'm gonna do some cutting
and stuff over here. I've got the pan for the rice,
I've got my double boiler. Let's get that started like that. That's gonna get this water
nice and hot under there. And then, we're gonna put
the chocolate in there, melt it down and try to
get all the nuts out. - Okay, so while my water is boiling, I'm going to start
creating the breadcrumbs. - I'm gonna wash these bad boys. You know while you're washing potatoes, wash your goddamn hands, babe. - I will say making meatballs is one of my favorite things to do. I've never tried making tuna meatballs, but I think Ariel might actually like it. Wes, we're gonna make breadcrumbs. So I'm putting the breadcrumbs,
I'm putting the bread, and turning it into breadcrumbs, yeah, that's right, cover your ears, ready? - [Kieth] Oh, you can
kinda see the almonds. I've never looked at the under side of this kind of chocolate bar. - Look at this: breadcrumbs. Yum! - Look at this chocolate bar, we got, you can see where the almonds are. We're gonna throw this in the boiler. (haunting, dissonant music) What are olives doing in my refrigerator? - [Maggie] Olives are delicious,
green olives are delicious! - Not going in my meal,
thank you very much! (upbeat, funky music)
- You know, people are a lot like
onions, they've got layers. That's a Shrek reference. - So my plan with the sweet potatoes, let's get a little weird, is I'm gonna try and mush them together. Oh, shit, do we have all-purpose flour. Okay, so what I'm gonna do is I'm gonna mush these together,
and I'm gonna coat 'em in all-purpose flour, and
I'm gonna try and fry them. And if that doesn't work,
then maybe I'll just make like little sweet potato latkes. - [Maggie] I think you should
make the latkes for sure. - You don't think the
french fries are gonna work. - (sighs) This is so stupid. Ow, (beep) I cut myself, oh, well. - You're telling me that I
can't just like (laughs). - [Maggie] Zach, no, not
a chance, not a chance. - I really do not want
to great the onions, because that's gonna take for (beep) ever. Kudos to all the Jewish
chefs out there who are spending hours grating
potatoes for latkes. I did not know that was a thing. - That looks like a french fry to me! - [Maggie] Do not dishonor
the sweet potato fries. - I think that'll work! - Does that look too, hmm. - [Keith] Okay, check this
out, we got chocolate. Now, I didn't think this
was gonna happen so fast. It's almost all done, so
what I'm gonna do is take just a little bit of
this chocolate right here and put it into this little bowl, start mixing it with some other things. - Trying to cut these nice and even. I don't even know if
zucchini is very good raw. - [Ariel] It's not. - Doesn't taste good at all. - [Keith] Better go
ahead and mix some other shit into it just so it doesn't solidify. I'm gonna put this ponzu in here. God, it's so hard to film and do this. Okay, let's put this in
here, we're gonna add some soy sauce in here eventually,
that smells crazy already, that's for sure, that's smells crazy. - Step one, turkey bacon, complete. We're just gonna take these
little babies outta the hot tub, lay 'em gently on the
paper, and then we're gonna gently tuck them into bed,
goodnight, turkey bacons. - Potatoes and onions are done. Now, it's telling me that I
need to make a cheesecloth tourniquet and squeeze the
liquid from the potato and onion, (beep) that, what the (beep) is the, oh. Seems like we need to get the moisture out of this for the perfect latke. This is a Korea meets Italy meets Jewish cuisine type situation,
so I don't wanna do that. It's gonna take for (beep) ever, but I also don't want my latkes to be wet. Okay, we're gonna start
with the vegan mayo. I'm gonna do about like a-- (clattering) Oh, no! Okay, let's actually
start with this jalapeno and see if this is what I think it is. - Okay, the question is
should I add the kimchi to the mixture now or should
I add it as a topping? I am thoroughly in the camp
of adding flavor in earlier. I'm gonna take a good amount of kimchi, which I guess is basically just, you know, spiced pickled cabbage from Korea. - How are you guys doing in your home? Have you been cooking any
exciting, weird things? Why don't you text us some of the stuff that you've been cooking at
home at this number right, that one, that one right there, you know? Oh, 'kay, this isn't
exactly what I expected. Okay, so in here, oh, that's
some serious chile action. (clattering) Oh, my God! - [Keith] Oh, hell yeah, this
is great, they're totally out. Hell yeah, okay, I did it, I'm a chef. Look at that, look at that, guys, wow! - [Ned] This is my apple raisin mixture. I'm gonna use that for my cocktail. This is my boiling water,
this is going to be my tomato mixture once
the cocktail's done. And now, it's time to add the orzo. Okay, into the pot you go. - [Keith] Chop these down,
maybe put 'em into the rice or maybe just straight
on top of the salmon. Salmon is still thawing, that's a concern. And this, I gotta, I don't even have, do I even have, do I even
have like the regular spatula? Oh, this is a train wreck,
don't look, don't look at this. We're about to move, we're about to move. My goal here is to make
like a nice creamy, rich, tomatoey sauce with some zucchini. - [Ariel] Well, you're doing great. - Thanks. What do you think so far, hun? - [Ariel] I don't know what you're making, but I think it's gonna
be middling to good. - (laughs) Middling to good. - I will literally just eat eggs straight out of the shell, crack. So this is what I have,
I have the vegan sausage, I have the kimchi, I have the onion, and of course, the bottom, the potato. - [Ned] Gonna add some sugar into my apple mixture, yum, it looks delicious. (Wes shouts) Yeah, it's really good. - Weird. - [Ned] It's gonna be a little weird, but I think it's gonna be good at the end. - So I think I need to
mix this until I basically create some sort of
moldable clumps, Jesus. Oh, I'm so sorry, Matt,
this is why I do not cook. I think these need to create patties that are, then, gonna be fried up. - Easy, simple, beautiful,
flawless CoverGirl. And now, we have a spicy mayo spread. - I'm just gonna let you guys
listen to this for a second. You like that, you like
that quarantine content? - Okay, so update, we have
the salmon, now, on this. Now, we try not to use
aluminum foil in this house, so I'm very nervous about
this, so I very, very, very lightly oiled the baking pan
that's going in the broiler. I'm hoping that I will
be able to get it all off in one swoop and
not (beep) up the skin. I've got a little bit of garlic. Thing with garlic, you really
don't wanna cook it too fast. It'll burn, it'll burn,
baby, so you don't want that. I feel pretty good, also, pro
tip, clean as you go, baby. Things take time, often
you're waiting around. Why don't you clean something,
keep that sink going? See, I've already made such a mess, but at least I cleaned up some of it. - Almond butter, do you
wanna try some almond butter. - No. - Oh, orzo's done. Ooh, yeah, then you're
supposed to add this like, it's vinegar, I think
it's vinegar and sugar. - Artichoke hearts. Oh, God. - Oh, no, oh, my God. Oh, no, my orzo sushi rice isn't sticky at all, there must be a reason why they do sushi rice and not orzo. - (grunts) That's really on there. Hey, Maggie, can you try and open this. - I'll try using like this to create the latke pancake form
and then fry 'em up. Hopefully, they get golden,
hopefully, they sizzle and pop. And then, basically, 90% of the way there. - [Maggie] Oh, my goodness. - Oh, my God. Oh, my God! - I guess I need more
orzo, I think the only answer is more orzo, we need more orzo! - [Maggie] Pro tip, if you can't open cans, use a kitchen glove. - Oh, my God. It's really on there. Boo, you're so strong,
I loosened it for you. - A little nervous, 'cause I got a lotta things going on at once, and I don't wanna overcook the carrots, 'cause
Becky doesn't like that. I still think I'm gonna get the salmon mostly done before I put on the glaze. I just worry about this chocolate-based glaze burning, but I
think it's pretty good. I'm gonna have, let's have
a taste, let's have a taste. - [Ned] Meatballs, ooh, okay,
they're a little bit brown. That's nice, all right,
now, I just need to mix my meatballs into my sauce
and then make my cocktail. - Actually, that's delicious,
ooh, and a little secret heat on the end, holy shit,
chocolate's really good. - I just found we have some secret truffle salt in the spice drawer, so I'm gonna put that in the pasta sauce, and maybe it'll give it that
extra little like (smacks). - Does this look like food,
does it look like food? It smells pretty (beep) good, though. I'm not gonna lie, this is the most effort I've put into any food ever in my life. - This is what everybody's
broiler looks like right, just a confusing pan that
just is abandoned there. Oh, look, something's smoking
from the last time I cooked. Feeling good, feeling a little nervous, but mostly feeling good. - [Ned] All right, we've got our green beans added to the
toasted nuts and almonds. Of course, a little bit of
butter never hurt no one. - Oh, that doesn't look half bad. I'm a chef, am I a chef? Am I a chef? - Artichoke hearts, this part's probably not that interesting, huh? So what else have you guys
been up to, have you read any good books lately, maybe
cultivated a new hobby? I hope you're staying inside and taking this seriously, or else what the (beep) are the rest of us doing, stay inside! - All right, so these are
my fried Korean latkes. And I'm going to go ahead
just to give them some extra time to cook, I'm
gonna put them into the oven. (humming) - My sushi orzo is still
really just like, look at this, it is just slipping all
around, not congealing at all, so I'm putting some of
it on a paper towel, and I'm gonna try and
suck out all the moisture, and then maybe it'll be sticky. I'm a little behind, I gotta catch up. - I texted Keith a picture
of the sweet potato, and he's like, "What if you make fries?" and I'm like, well, they're already mushy. He's like, "What if you
make latkes for Passover?" That's what I'm doing! - [Keith] It's been literally
minutes and the salmon is already getting there,
so it's time to glaze. Let's bring this bad
boy up and do this shit. (Zach laughs) - It's perfect, just as my ancestors made eons ago, I, too, have
made the perfect latke. - [Keith] Put it up here, quickly glaze, and then we turn it, okay,
okay, okay, okay, okay, okay. - [Zach] I'm so sorry to all of our Jewish fans, I have let you down. - [Eugene] Wow, look at that. Those look beautiful, look at that. - [Keith] I may have to do
this without the camera, or unless I can wedge
it into this (laughs). I've just been wedging things, I can't. No, it won't, no, it won't stay there. Okay, it's not gonna stay
there, okay, just wait. - Okay, pretty much
everything is in process. It's now time for the final challenge. That is to make my little sushi rolls. As you may recall, I put a
paper towel on the sushi rice to try and make it
stickier, and let's see. Well, it is stickier, it's
sticking to the paper towel. - [Keith] Okay, I have thrown the glaze. It's very thin, it's
thinner than I thought. Spilled it, glaze, a lot of the glaze, has gotten onto the pan,
okay, so a lot of glaze is next to the salmon, so
we'll see how that goes. - Now, the real question
is will I successfully be able to get this stuff to stick? I'm gonna need a little water, all right. Got a little tiny sushi roll thing. I got some orzo, this is
the wackiest thing ever. It is, it does feel stickier
now that it's all dry. Oh, my God, is this
actually going to work? - [Zach] Are you eating a snack? - I'm hungry (laughs). - 'Kay, roll it, roll it, roll it. Come on, oh, my God,
it's getting everywhere. - [Eugene] I'm just gonna top some of these with a healthy dose of... Oops (beep), well, now, the
oven is covered in cheese. Oh, well, Matt's gonna kill me for that. - Okay, now, it's time
to put it all together. I'm gonna spread the
spicy mayo over the bread, add the artichoke heart
and spinach concoction, and then add the bacon. - We're in the final stretch here. I've got everything going,
but this needs some seasoning. Soy sauce, bam, bam, bam,
bam, yeah, that's going good. Uh-oh, uh-oh, uh-oh, rice down. - [Maggie] I know like
no one can smell this, but it actually does smell
very good, did you toast these? - No, not yet, I'm gonna
do it on the stove top. Now, we put these on the
stove top over medium heat. And I put these on the stove top, and I press, and let heat do it's thing. Now, we're gonna cook these
for like two, three minutes, so if you wanna cut to
somebody else like (beep) up, and then cut back to me doing
awesome, you should that. - Oh, no, it's falling apart, well, I definitely have orzo
falling apart everywhere. Oh, no, this one totally
fell apart (groans). - [Keith] Wash as you go and,
also, moving on right now, because I'm very stressed, okay. Aw, now, I have to wash my hands. (hums) Salmon is confusing, oh, yeah. There's a lot of burning
happening, but not the salmon, just the glaze on the pan,
okay, needs a little more time. The chocolate, let me tell you
what, I'm a little worried. The chocolate smell, very
there, can smell the chocolate. - [Ned] And there's my
little zucchini sushi roll. Let's check it out, oh, that's a thing. I don't know if it'll taste
good, but it's a thing. - Ooh, yeah, that's a thing, yummy, yum. - Mmn, these actually smell delicious. - All right, it's cocktail time! Got some sake, some gin, I've got our lovely sugar and apple mixture. All right, I'm gonna strain
my apple sugar mixture. - [Keith] Okay, I just opened this up to see how we're doing, steel fork test, you turn it, it flakes apart. It's done, it's done, it's
done, get it out of there. - All right, so voila, I
have completed my dish. I only have one judge that
will judge me, and that's God. No, it's not God, it's
Matt, Matt, you ready? - [Keith] This, think she's
gonna be happy with it. It's pretty nice, let's
get this outta the way. Let's not see that I
spilled rice on the table. She just cleaned the
table, Becky, Becky, Becky! - [Becky] What? - [Keith] It's time. - (mimics whoosh) Bon appetit, so Maggie, for your lunch we have a
spinach artichoke turkey bacon sandwich with a side
of sweet potato latkes. - These are latkes? - [Ned] Okay, so you can open your eyes. - Wow! - Ariel, I present to you zucchini and spicy tuna orzo sushi, this is gin, sake, and apple and raisin
infused sugar syrup. - This looks really good! No feet on the table. - [Ned] No. - And three, two, one, look. - Oh, these actually look pretty good. - [Eugene] What do they look like? - [Matt] They look like latkes. - That's right, I made, I call these my vegetarian latkoreas. - Ha, ha. - [Eugene] Get it? - Whoa, did you put
chocolate on the salmon? - [Keith] Yes, but only the
teensiest bit, I made a sauce. Why don't you get yourself
a fork and try it? - I'll get a mushroom,
ah, the pickled cabbage. - Cheers, darling. - [Ariel] Cheers. - Cheers. - Oh, it's delicious, so how am I supposed to eat this, just fingers? - [Ned] Yes. (drumroll) (Wes hums) (Ariel hums) - And go. - It's not bad. (triumphant music) - All right! - Mmn, it's good, it's really good. - Yeah. - A great blend of flavors, doesn't even taste like anything bizarre
in there, I like it. - [Zach] I do, too. - It's really good. - [Zach] This is delicious. - Mmn, pretty good. - Pretty good? - Mm-hmm.
- You're lying. Was this a good, were
you expecting latkes? - [Matt] No. - So I was creative, you're still eating. - Your creativity was like
through the roof on this one, 'cause I did give you a
pretty challenging chile, and it doesn't even stick
out like a sore thumb. I was a little lost on like,
'ey, I'm still giving notes! - [Ned] This is a tuna meatball. - This is really good. - Yay!
- This is really, really good. - Yay, yay, does it taste like a meatball? - Yeah, it tastes like
kind of a salty meatball. I like the texture, though, I think that the bread did good things for you. They're like weirdly delicious. They're like, we should make
that all the time actually. - Like what if people made tuna
meatballs, they're so good. - [Keith] Describe to me the flavors. (Becky humming pensively) What do you think, what's not working? (dark, dramatic music)
- It's a little bland. - [Keith] Bland! - I think it maybe needs salt. - [Keith] Salt! - Try the salmon by
itself just with the glaze just to get an idea of what
the salmon itself tastes like. - It just tastes like salmon. - [Keith] Doesn't taste
like the glaze at all? - Nothing is coming through. - [Keith] How, look at it, though. Look at it.
- (laughs) I know. - [Keith] But look at
it, it's got nuts on it. The nuts came from the chocolate bar. - Good, now, you can
cook the next two weeks. - (laughs) No-no-no-no.
(drowned out) No-no-no, what a great time. Eugene had to cook once in his life, never has to do it again,
never again, and that is-- - I'm gonna give you a
mystery box every day. - No, this was great, this was
a great challenge just for-- - Every day in quarantine,
Eugene's gonna get a mystery box challenge.
- Eugene's never gonna have to cook again. - You're right. This tastes like salmon.
- See. I told you.
- How is that possible? I think it's good, I do think it needs a little more salt, but we can fix that. - [Becky] I didn't think you
were gonna make something bad. - [Keith] But I thought
I'd make something better. - Oh, this helped. Helped.
- Oh, yeah. - That's it from us on
quarantine week three. - Any of you out there watching, if you've got some
leftovers in your fridge, if you're thinking maybe
you wanna do something nice for your family or significant other, try your hand at making a fun dish, get creative in the kitchen, take some of your leftovers,
make something new. - Am I the best meal you've had today? - Yeah, I mean, I am very, very hungry. This took like a very long time. (shushes) - Yay, I got a kiss, whoo, I got a kiss, that means I won first place. - [Becky] First place. - [Keith] First place (mimics munching)! (energetic rock music) - I think half the time I'm around him, I just make fun of him, you know? Just gotta bring him down multiple pegs. That's how I like my relationships, just constantly degrading
the other person's self-esteem until they do what you want.
