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Speaker 1: Come down. It's time for Skies wheel of Food.

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Speaker 2: Like nervous, splash, excited. I don't know which way this

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Speaker 2: is gonna go.

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Speaker 1: We been the wheel wherever it lands.

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Speaker 3: Sky s Guy's wheel of Food.

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Speaker 1: Yes, Sky's Wheel of Food. Sky of course, the pickiest

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Speaker 1: eater on the planet.

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Speaker 4: Uh.

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Speaker 1: This is really morphed into something spectacular.

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Speaker 2: How did this happen?

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Speaker 1: I don't know. It's been fun though. It happens because

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Speaker 1: we are now doing like global cuisine.

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Speaker 2: I don't like global cuisine.

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Speaker 1: Well, you don't like any cuisine. That's a great thing,

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Speaker 1: so it doesn't really matter. We've gone around the world.

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Speaker 1: It's been so much fun. Quite a trip. Yes, we've

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Speaker 1: gone to India, We've gone to Greece, We've gone to Ireland, Mexico.

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Speaker 1: It's just it has been a wild trip, wild trip.

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Speaker 1: But there are so many other cuisines still left. Hey,

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Speaker 1: this may morph back into just whatever regular food. You know,

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Speaker 1: But but right now it's been fun.

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Speaker 2: It hasn't for me.

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Speaker 1: Oh, I know, But your your opinion doesn't matter. Yeah, no,

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Speaker 1: I mean we're we're here too. We may hit on

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Speaker 1: something eventually, you may go, you know what I should

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Speaker 1: move to?

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Speaker 4: Oh?

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Speaker 1: I don't know Spain really, yeah, you know, I don't know.

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Speaker 1: Maybe have some today, you never know. I belong in Germany. Yeah,

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Speaker 1: I don't know it kind would yeah, yeah, I don't know.

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Speaker 2: Too many wieners, lots of wieners and mustard.

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Speaker 1: Yeah, they're right right, All right, let's go ahead and

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Speaker 1: spin the wheel and see what it lands on. Oh wow, okay, uh,

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Speaker 1: this is complicated, so well, I'll explain. It is landed

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Speaker 1: on an empanada. Now Here's the situation with an empanada, though,

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Speaker 1: is that almost every country has their own version of

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Speaker 1: like what an empanada is, and so like you can get,

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Speaker 1: you know, a samosa and that's like their version of

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Speaker 1: an empanada. You can get, of course, our Mexico version

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Speaker 1: of an empanada. You can get theadas all over the world.

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Speaker 1: This one, in particular, is an empanada in the Argentina region,

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Speaker 1: Argentinian Empanada Argentina. This is fun, you guys, remember or not.

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Speaker 3: When I was in Spanish classes in ninth grade, I

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Speaker 3: had to do a video for extra credit and it

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Speaker 3: was me making panadas in Spanish. We played on you

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Speaker 3: did that's right? You run the show for this.

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Speaker 1: I don't. Yeah, we did the video. I showed you

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Speaker 1: the video. That's very culturally inappropriate.

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Speaker 3: Well, the woman that did it with me is Puerto Rican,

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Speaker 3: Puerto Rico, so she she helped me make that.

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Speaker 1: Not traditionally wearing sombreros and porta.

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Speaker 2: I don't know why I wore one.

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Speaker 1: Yeah, I'm not really sure either. Do you remember what

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Speaker 1: filling you used, because that's the key.

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Speaker 3: I think it was just I think it was just

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Speaker 3: red meat, like like chop me round beef is what

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Speaker 3: you're trying to shot me, shop me. I think he's

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Speaker 3: trying to say ground ground beef. We call shot me

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Speaker 3: on these coasts. So, yeah, it was and it was delicious.

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Speaker 3: Oh good, so you're a fan of Yeah.

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Speaker 1: No, no, they they do have sweet and panadas you

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Speaker 1: know that can be filled with like caramel, apple type

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Speaker 1: thing or whatever. Yes, very true. They have one currently.

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Speaker 1: So this one though, is in Argentina.

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Speaker 4: What does that mean? How does that differ from any other.

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Speaker 1: All of the different places you have inandas really is

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Speaker 1: about the filling, like the filling or you know that

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Speaker 1: that will tell you kind of what region. And I

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Speaker 1: and I guarantee you there was other things and it's

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Speaker 1: just ground. That guy I've haddas from Mexico and they sure.

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Speaker 3: It was like, you know, seasoning in the ground beef,

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Speaker 3: and I don't remember.

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Speaker 1: I mean, was you brought it up? Yeah? You're wearing

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Speaker 1: Chef Boyard over here. All right. So in Argentina, one

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Speaker 1: of the more traditional fillings in an empanada is ground beef.

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Speaker 2: Would you like skuy okay?

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Speaker 1: Olives and raisins, little papa sweetness, little papa sweetness, little sweetness, little.

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Speaker 2: Little ground beef. What you're saying right now.

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Speaker 1: Little sweet That sounds weird. Sometimes there's cheeses, sometimes there's

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Speaker 1: sauces and things like that. But uh, the one I

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Speaker 1: I think is in here is is just the ground beef, olives.

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Speaker 1: Maybe there might be onion in there, and of course raisins,

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Speaker 1: a little papa sweetness.

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Speaker 4: Okay, So everything he's described if he If you're talking

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Speaker 4: black olives, I'm not offended.

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Speaker 2: Oh you don't like green? I hate green?

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Speaker 1: I don't hate Yeah, I like black.

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Speaker 2: I don't like black olives.

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Speaker 1: Hate green because you like putting them on your fingers

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Speaker 1: and acting like, you know, so fun.

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Speaker 2: It was a snack growing up.

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Speaker 4: Yeah, my mom didn't allow many foods in the house,

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Speaker 4: So black olives hot snack after school. Okay, So now

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Speaker 4: I'm offended by the olives. But honestly, I'm really worried

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Speaker 4: about the spice, like the flavoring, like, oh, I don't

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Speaker 4: like the word.

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Speaker 1: Would they be warm spices in there? Like a cinnamon

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Speaker 1: or a nutmeg? Could be nutmeg? Why?

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Speaker 2: Why would that?

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Speaker 1: Yeah, you're right, I don't know if there are.

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Speaker 2: I don't care for that. Okay, I don't like warm spices.

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Speaker 1: Have you ever had an amada before?

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Speaker 4: I watched Selling Sunset and the Blonde Chick on their

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Speaker 4: Emma has her own company, Emma's and Panadas, and she's

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Speaker 4: the widest bee you've ever seen in your life.

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Speaker 1: And she's forty five pounds. I don't know how she.

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Speaker 4: I don't know how she runs an empanada company, but

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Speaker 4: it's always made me question what is an empanada? And

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Speaker 4: how does this white girl make them? So that's that's

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Speaker 4: the extent of my knowledge of That's it. That, honestly,

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Speaker 4: that's it. I don't think I've ever consulted.

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Speaker 1: It's a dough. You put the filling in, roll it over,

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Speaker 1: and then bake it.

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Speaker 2: It looks like a to me, it looks like a

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Speaker 2: Mexican calzone.

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Speaker 1: Sure you know what.

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Speaker 2: Version of like what's going on inside? That's what scares me.

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Speaker 3: As is should my expertise is Spanish Puerto Rican Yet

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Speaker 3: you were wearing are Yeah?

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Speaker 1: No, who's two thousand and two?

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Speaker 4: Yeah?

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Speaker 2: Different times?

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Speaker 1: Wow, all right, let's give Sky her her Argentinian banada

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Speaker 1: and there it is. Let's uh, Emily, as you know,

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Speaker 1: you're going to prepare the bite. I would like it

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Speaker 1: to be cut in the middle so that she has

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Speaker 1: to take a bite of you know, the middle part

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Speaker 1: where it's mostly filling. Yeah, yeah, dope, Oh yeah, oh yeah,

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Speaker 1: get in there, you dog, okay, oh yeah, this looks delicious.

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Speaker 1: To be honest, I don't like the raisins. Yeah, I know,

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Speaker 1: you're not a raisin fan. Rais you're not a raisin fan.

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Speaker 1: You don't like the Papa sweetness? No, I don't sweetness.

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Speaker 2: This is this is not how I pictured it.

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Speaker 1: Would you picture? What did you picture?

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Speaker 2: I don't know.

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Speaker 4: This looks very and I don't know if it's good

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Speaker 4: or bad, but this looks very like homemade, you know

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Speaker 4: what I mean, Like if it.

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Speaker 2: Was great, if it was something out of that that's

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Speaker 2: a bad.

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Speaker 1: Yeah, I don't know what it looks like weird. I

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Speaker 1: wish this was frozen and processed. Yeah I was.

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Speaker 4: I was picturing a more like out of a package

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Speaker 4: uniformed appearance like Emma's and panadas.

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Speaker 2: But but this definitely looks kind of like authentic.

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Speaker 1: I don't like the looks good. Yeah it is authentic. Okay,

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Speaker 1: so so thumbs upward down. There is authentic.

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Speaker 4: I'm having mixed feelings. I'm having mixed feelings, delicious. Is

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Speaker 4: it too authentic?

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Speaker 1: You feel like you're in Argentina around? No, I don't.

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Speaker 2: I don't not a gaucho, what bare? I probably couldn't

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Speaker 2: point it out, like I don't know.

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Speaker 1: Very alright, sky dig into an Argentinian ampanada here now

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Speaker 1: be ready for that Papa sweetness.

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Speaker 2: Have you stop saying, Papa, that's.

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Speaker 1: What you're gonna get. You got to go on that

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Speaker 1: side without a doubt, because she's going to try to

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Speaker 1: get the more dough, of course, which is which is boring?

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Speaker 3: You know?

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Speaker 1: Oh? Oh what? Okay? Bad?

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Speaker 2: Well, no, just unexpected. Just I like I can smell

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Speaker 2: the dough and that smells yummy.

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Speaker 1: But I don't I don't know the feeling is where

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Speaker 1: you h okay, yeah, what is that?

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Speaker 2: There's some slimy weirdness in.

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Speaker 1: There, slimy weirdness.

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Speaker 2: Slimy weirdness. Is that cheese? Is that East fla flate?

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Speaker 1: Its flavors? That's what's weird to her? All right, here

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Speaker 1: we go, sky, we're in Argentina and you're about to

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Speaker 1: eat it. But let's do this. I don't remember that

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Speaker 1: pop sweetness. There we go and down the hat. That's

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Speaker 1: such a small bite. What a ridiculous Oh no, oh wait,

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Speaker 1: hang on, hang on, chance, hang on like she didn't

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Speaker 1: even how did you even hit her? Taste? But make

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Speaker 1: sure she was already out like you can't that's a face.

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Speaker 1: What's the problem?

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Speaker 4: What?

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Speaker 2: I don't know.

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Speaker 1: It's wrong.

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Speaker 2: Tastes very tomato, saucy tomatoes.

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Speaker 1: I can tell you there is zero tomato and oh

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Speaker 1: you know what you you might be right. There was

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Speaker 1: a little bit of.

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Speaker 2: Yeah, it's like taste like ragu.

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Speaker 1: Good.

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Speaker 4: I'm missing the pop up sweetness. I would have appreciated

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Speaker 4: a parking bike.

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Speaker 1: I don't go for a second.

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Speaker 2: No, no, I don't want to know.

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Speaker 1: They was off putting.

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Speaker 2: Well, I just feel like the pop of sweetness would

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Speaker 2: have saved it. You know what I mean, But that

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Speaker 2: you missed that tomato. Oh I don't know.

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Speaker 1: I like you like tomato sauce though, but no, Like if.

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Speaker 4: I made a entire plate of spaghetti, I would legit,

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Speaker 4: put a teaspoon and a half of sauce on the

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Speaker 4: top of it, and then like mix it around.

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Speaker 1: So it's better how you have spaghetti.

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Speaker 2: I really like tomato. I don't like canned tomatoes stewed tomatoes.

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Speaker 2: So tomatoe you eat pizza.

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Speaker 1: I've pizza.

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Speaker 2: It can't have too much sauce on it, or else

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Speaker 2: I'll like kind of scrape the sauce.

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Speaker 4: Oh god, so this I was expecting to be offended

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Speaker 4: by other things, but it was just that mouthful of tomatoes.

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Speaker 1: Oh come on, there was a mouthful of tomatoes, by

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Speaker 1: the way, mouthful. How dramatic there was like a spec.

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Speaker 2: I fell face down in a tomato patch.

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Speaker 1: It's mostly beef. I'm looking at it. Are you not

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Speaker 1: going to go to Argentina now? No time soon.

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Speaker 2: First I gotta figure out where it is.

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Speaker 1: Maybe a ridiculous