-Showtime! -Remix!
-Is this on Showtime? -[ Laughs ]
All right, Reggie,
I'm not exactly sure what I'm doing.
-Oh! -No, I'm just kidding.
I know exactly what I'm doing. [ Reggie laughs ]
We've already had quite a lot of beef, right,
and burger, right?
I can't even, like, sit down.
It's like I have to stand up just to burn more calories.
[ Laughs ]
For my remix dish, I am going to be making
a caramelized onion Gruyère Cappelletti,
which is the stuffed little pasta,
this really rich roasted chicken stock roto.
And for my Burger King bun,
I have fried sesame-seed croutons.
Kristen: What I started doing is frying these
little white-bread rounds...
Yeah. ...that I rolled out
in a little beef fat and grapeseed oil.
I don't want to use any beef at all,
so a little bit of beef fat in one component, but that's it.
I built this really beautiful, rich sauce. Nice!
I think that is gonna help bring in this meatiness
and this fullness and the richness
without actually any beef.
My vegan friends will be so happy.
Jeremy, what are you making?
Yeah, I'm trying to stay true to the essence
of what that dish was, and I just want to
keep the beef coming, you know what I'm saying?
-Behind. -Beef hind.
[ Laughs ]
Jeremy: I love doing beef tartare.
That's what I'm gonna do today,
which I'm gonna hit with a little bit of chili oil,
some chives.
You like raw beef? -Whoa. I think so.
When you have a Whopper,
there's a layer of fat and mayonnaise on there,
and it's hard to replicate without doing an aioli,
so I definitely want to do my version of aioli,
and that's gonna be roasted bone marrow over the fire.
I've also got a little bit of shallot on there
to mimic our onion rings.
I want him to really feel like he's eating that burger again.
Yeah, it's about to get weird in here.
It already is with you.
[ Laughs ] Good one.
I'm gonna turn this Whopper into, like, a panzanella salad.
Oh! So I'm gonna use all that garden on top,
and then I'm gonna render some dry aged beef,
make a beef-fat aioli.
I feel like we all need a salad right now.
-Yeah. -I agree with that 100%.
I am bringing the essence of the Burger King Whopper
with cheese and onion rings to my remix dish
by flame-broiling some gem lettuce
and coating it with dry aged beef fat
and these perfect little tomatoes
that are gonna burst in your mouth like ketchup.
It's gonna be a Whopper in a salad.
Look at this frickin' plant following us around.
[ Laughter ]
Wh-Where's Reggie?
Chefs, are you all ready for your disadvantages?
-Ah! -No, but yes.
Narrator: Brought to you by soy.
So we're gonna be playing a game called Megawatts.
He's gonna ask you a bunch of impossible questions,
and when you get them wrong,
you have to grab onto these bars.
Kristen: Okay. And then just see what happens.
[ Laughs ]
So when you get it wrong, you grab the bars? Yes.
-Jesus Christ. -Reggie, take it away.
Okay. Where did Burger King originate?
-Colorado! -No.
Texan...dale.
[ Laughs ]
-Jacksonville, Florida. -Oh!
Okay, so grab it.
Ah!
Oh, shit! [ Electricity zapping ]
-You mother [bleep] -Ooh!
Who invented the piano?
-Ooh. -Robert Steinway.
I don't know. -Piano man.
[ Italian accent ] It was Bartolomeo Cristofori.
Come on!
[ Electricity zapping ] Oh!
-[ Laughing ] Yeah! -Wow!
[ Buzzer buzzing ] [ Normal voice ]No. No. That is incorrect.
-Oh, man. -Oh!
[ Electricity zapping ] Oh!
No.
-Aaah! -Aaah!
That was a real one!
[ Laughs ]
Jeremy, as shocking as me grabbing onto these handles,
it was equally as shocking that you won the Copycat.
Wow. There's some real things happening here.
So we're gonna make a dry aged beef fat aioli,
but I need five egg yolks.
Reggie: Okay. So you got roasted garlic, egg yolks,
a little bit of champagne vinegar,
and then we're just gonna start slowly
adding in our dry aged rendered beef fat.
We're using the beef fat to mimic that flavor.
That ties kind of the mayo concept
and the beef concept together in one.
Copy.
Oh, doesn't that taste like a dry aged steak?
Whoa. That's awesome. Awesome.
We just made aioli. Great job.
Hey! Oly!
Kristen: One of my most favorite things to do is to make pasta,
'cause in my soul, my soul is made of pasta,
and I know I can do it perfectly.
Take the corners to kind of come around... Reggie: Uh-huh.
...and then just give it a little pinch
because what I'm doing is pretty brothy for the sauce.
And so what this does -- it kind of creates
little pockets for it to sit in. Nice.
I think I could do it, you know, at some point in the future
if I wasn't so lazy.
[ Laughter ] Take a nap, right?