I'm gonna bring out the most delicious crab you've ever had.
This is called a box crab.
Wait! It's moving!
I know, it's moving. Aah!
What is that inside thing?! Ew! Ew! Ew! Ew! Ew!
Don't show me that.
You really can't think about food too much.
You just got to sit back, have some Sauvignon Blanc.
and enjoy the ride. And just enjoy it.
So, Justin, what are you doing for the remix?
I am going to do a forbidden black rice,
smoked king crab risotto.
I'm gonna do -- Are we both doing risotto?
Are you doing risotto? [Bleep]
Kristin: Are you really? Yes.
Are you [bleep] serious?
Justin and Jeremy have somehow morphed
into a similar brain of what they're cooking.
So both are doing risottos, both are doing crab.
You can make anything in the world.
You both picked risottos.
I don't know what's happening, but I know
that I'm gonna do my best to out-risotto my brother.
Oh, damn it.
I'm gonna start by making a beautiful lobster stock
with a little bit of celery, some white onion, some fennel.
I'm gonna reduce that down to marry
all of this beautiful flavor.
And that's what's gonna make my risotto sing.
So in order to make this luscious lobster stock,
I'm gonna have to kill... [ Screaming ]
Oh! Are you gonna -- [ Screaming ]
Ew, you stabbed him in the head!
Oh, that's how you kill a lobster? Right there. Go, go, go.
I thought you were supposed to just put them
in boiling water and run away. That's worse. Then they scream.
Yeah, yeah. Oh, they scream if you put them in boiling water?
I want to hear that sound. [ Imitates lobster screaming ]
[ Laughter ]
Ew! Look at him lifting up his hand.
We should put a glass of wine in his hand.
[ Laughs ]
Cheers, mate. Cheers, mate.
♪♪
Tonight, I'm making my own local box crab risotto
with crispy onions, garlic adobo seasoning,
which will really kind of bring us back
to that Chipotle burrito.
When we ate that burrito today, there was a lot of rice,
the sour cream, which was warm,
so for me, I think the risotto will kind of bring you back
to that warm, gooey place.
And obviously upgrading that sofritas
into some beautiful crabmeat. Oh, my God.
That is so exciting. So we're having a risotto-off.
Justin: A risotto-off and a crab-off.
We both did crab and risotto? Get out of my head, chef.
I kind of like that you guys are so, like, simpatico.
It's kind of cute. It's getting weird.
Natasha, I take these remixes very seriously,
and I really like to flex a little bit in my ability
to make a lot of things.
My remix dish is dessert in the form of build-your-own burrito.
So my tortilla is a French style crepe.
My tofu portion is a passion fruit marshmallow.
I'm doing like a fruit salsa, and my sour cream is a custard.
My rice is puffed rice tossed with pistachios,
mint, and powdered sugar.
My lettuce are shiso leaves,
and then my beans are caramelized white chocolate.
Oh, you are gonna be making something sweet?
Oh, yeah. [ Gasps ]
She likes a bit of mystery.
These guys should use more mystery.
They, like, have the same dishes all the time.
♪♪
So this liquid in here -- this is crab fat -- so good.
I didn't know that crab had fat.
Like the juice from the head.
Crab head juice? It's so good, though.
This beautiful crab fat will actually go into my risotto
in the cooking process.
The risotto is absolutely amazing.
♪♪
Well, I do know a lot of female comedians
who are married to chefs, and I'm like, "Did I [bleep] up?"
Because I could have someone cooking for me,
but my husband does cook for me.
My husband is comedian Moshe Kasher.
What's it like living with another comedian?
Are you guys, like, always laughing?
When we're not in couples therapy,
we're definitely laughing.