Look at that. I have Zed an entire lemon
. I ate this bam, bam. What bring
it? Hi, I'm Terry Cruz. Most people
know that I can act but the question for today
is can I cook? Bone appetite will be putting
my culinary skills to the test to find out?
Oh, I'm ready for this. I'm ready.
Let's go. 000 right. Bone up a on
a cake. Is your birthday is your birthday?
It is your birthday? I've never done this before
. This is kind of cool though. Can you
read that? Ok. Bon uh oh I think
I'm running out of space. Don't run out of
space. Terry crew. You gotta keep steady.
Look at this. I'm like I started too wide
. This is how you know it's an I and
tea bam and hold on. Give me that little
uh I can I I'm gonna underline it for you
for an app of tea. The letters are a
more than one inch. You know what I'm gonna
do to make it nice and even I'm gonna finish
my be out here and I'm gonna go hashtag appetite
. Everything in my world is big. I'm sorry
. Chuck an oyster. Hm. And this is
the oyster shucker. You dirty. Oyster shucker.
I'm looking for a crack. Uh, oh,
I didn't even know you could damage the me,
make sure I don't hurt my fingers here. I
have never done this before. I will try this
. Uh, it's like a rock but I will
try. I, I am open to trying anything
. Ok. No. Chip shell. Dang it
. This is the one, this is the one
I'm gonna do that again. I'm going all the
way around. I'm in. There we go.
OK. Oh I'm doing it. I'm a mother
sucker. I could feel it happening. Careful safety
first. It's open. It's beautiful. Oh Wait
and make sure the meat don't damage the meat.
But that's the good stuff. Oh Wait. Maybe
I got it on the wrong side. Let me
flip it. Oh Look at that. Come on
the meat right there. So I put it on
the other plate and then you take a little lemon
on that sucker. You know, oysters are an
aphrodisiac. I think I did really well, this
is awesome. I didn't even put the other sauce
on there but the lemon juice was amazing. Make
a grilled cheese. This is college. I'm back
in school. Oh, I love it. I
would do it my way if y'all don't mind,
put a double slice of cheese on this and then
I am going to put a little bit of the
grated stuff on there, it melts really good.
And what I'm gonna do a little mayo on the
outside kind of helps it brown really nice. I
got five kids, five kids grilled cheese and soup
is a meal when mama ain't home. Now I'm
gonna add some butter to the pan. I'm gonna
add a little more butter. Why not? Why
not? We gonna go in butter and mayo.
It works and it's beautiful. So it's medium high
. You don't want it too hot because you don't
want it to burn. Now I'm gonna add my
grilled cheese bam and now we just gotta wait a
little bit. I'm moving it around just to make
sure the butter doesn't get super dark. You can
almost start smelling it happen. It smells really good
. I think we have reached golden enough and we
have definitely reached melted cheese. Look at that.
Look at that. Oh, the crunch is amazing
. Come on. Oh, it's fully melted.
It didn't gooey but it's melted. Mm. Oh
, this is good. I think I did good
. I definitely think I pass. OK. Slice
of tomato. Now, first of all, this
tomato is insane. Where did you get this thing
? I've never seen a tomato. That beautiful 1/4
inch slices. Whoa. That's tiny. There's a
reason this is out here so maybe serrated works better
. I don't know. Let me try this.
No. Torn skin. Yeah. Oh, that
makes a lot of sense. 14 inch slices.
Oh, just let it happen. Let it happen
. 1/4 inch slices now, I'm just gonna eyeball
it. There we go. That's not bad.
I think it's almost there. Presentation counts for a
lot. Look at that. Tomatoes. Beautiful slice
of tomato. 1/4 inch evenly and no torn skin
. I don't see any torn skin. I made
it. I did it. I did it uh
uh uh uh uh uh zest. Entire lemon.
Oh, I could do this. I've done this
before. This is a zest. Sure. Look
at that. It gives you that nice really lemony
thing. I love lemon. OK. Keep it
nice and yellow. Here we go. Uh but
you know what? It's, it's wild because it
really has a lot of flavor. You gotta make
sure your thumb doesn't get in there. I've done
that before. Good. Smells like a nice clean
kitchen. I think I did good. Come on
now. Look at that. I have ZED an
entire lemon. I ate this bam, bam.
What? Bring it shape a cornel. I don't
even know what a coral is. What is a
Cornell? Oh, please. We went to the
youtube. Oh yeah, youtube. Help me.
I've ate those before. That's what that is.
Water is nice and warm. Here we go.
Oh, I'm gonna make this nice. Oh man
. Uh-oh. Try that again. Yeah, this
is Chanelle. Come on, Chanel. I got
an old girlfriend named Chanel. It's pointed. Look
at that. Oh, yeah. Oh, smooth
, slightly pointed. Well, it's not that smooth
. This is Terry Cruz Chanel. You know what
I mean? A little rough little mean. Oh
, let me taste it. Mm. I don't
think I did that well on the Chanel. What's
this? Oh, I'm culinary school, baby.
Yeah, I love is out of all the challenges
. It was probably a six out of 10,
to be honest, I just needed to do no
more. But that's ok. Tomorrow it'll be a
seven and then the day after that, you can
be a eight. Thank you Bon Appetit for putting
my culinary talents to the test. And speaking of
talent, watch a GT America's got talent is on
now on NBC and Peacock. I am the host
. Thank you so much. Oh, yeah.
What it?