Isn't even not a cook.

Mine.

I shall have a food show.

Does not a cook.

Shawn doesn't not a cook.

Yeah, well, how come I'm teaching you so many things, huh?

Hey, what's going on?

Everybody, This is Shaun Evans coming dacha from an L E D screens surrounded by 50 episodes worth of Sean in the wild history.

That's right, Shawn.

In the Wild has gone down now for 50 episodes.

And how are we going to celebrate with a clip show?

Of course.

Our producers have pulled some of the greatest kitchen hacks, Some of the greatest cooking lessons, some of the greatest life lessons ever to come out of Sean in the wild.

You know what?

We're gonna d'oh roll the way.

Put the cheese on bam cheese on, Dad, Do you like that?

Okay, wait.

The whole reason.

There you go.

I get this dish is basically looking for this one scene right here.

Take a look at that up top.

Get it on the floor show, then just fam.

Let's get that.

Let's get that off A little bit of a fail.

Here's what I'm gonna say it might not look like I wanted it to look, but this is gonna taste amazing.

There's certain things that I learned that were, like, mistakes that a lot of people take Sasabe and mix it in with your sauce.

Technically not supposed to do that.

I'm not gonna, like, nit pick every little thing they dio because I feel like that's an asshole.

Move right.

But when you're gonna save them from ruining their meal, then i'll then I'll chime.

And then, Chef, I notice you know, we're going with our fingers on this one, Is it?

When do you use chopsticks?

When do you just go fingers doesn't know I have the rules about that.

I mean, you know, people not used to that picking up Pierrot fish with your own hands.

And go ahead, use chopsticks.

Can you kind of speak to the beautifully pink aspect of the stake because we have one of the most active and engaged raw meat task forces in the history of YouTube.

That seems, you know, every time our audience is a little bit of pink, they freak out.

What do you lose by overcooking urinal?

This flavor you're gonna lose moisture and, you know, to be quite honest, it's like this steak was aged for 60 days.

We were to cook this well done.

It's like it's losing all of that time.

All of that.

You know, those beautiful flavors.

It's just gonna dissipate.

There's no point.

So usually what you do with these guys is obvious way to this.

You have a shot with these guys We do is usually just take it.

Put it in your spoon.

I kind of like, poke like a little hole on the side or something, and then you can Oh, man, the Nazis happened, Boy.

See, I just bought the suit.

That's not that's not what I want to do it.

That's not what you do.

If you would just kind of kind of sit like your mouth.

There you go.

Yeah, just like that.

You're doing better than me, huh?

Get that out.

Get out, and then you, can you?

But first of all, choke up on your back.

Come here and then curl your fingers around Cropper.

And then you're going to slice down and away from your body down and away from your body.

Don't be afraid of the board down in a way, Don't saw How am I doing?

Not terrible.

So hold this together.

Always keep your fingers curled under when you're using a knife on this hand, right?

That's all right.

And you move the knife along the cutting board and you keep moving your fingers back.

So one more left and it's the headliner.

That's the much talked about much discussed chicken feet situation.

You never had this before.

First time.

Now the texture is a lot of times, something that people have.

Ah, tough time getting over.

Basically, the rule is if you bite down whatever you can't shoot, don't get that everything.

I'll get it.

I mean, it gets ugly.

It's a lot of people just put in a holding their mouth and just, like, just figure out with Tom.

But if you wanna be more subtle, I just see the outside a little bit.

And don't don't be afraid to use your hands.

He's good job men.

I am impressed.

Good de boning skills.

There's nothing that turns me off about the flavor.

It's just mental hurdles that you have to jump in your head mark against those so difficulty, you know, there's, like 30 different bone shards in my mouth.

But I would recommend it.

I would order it again.

Chicken feet.

No big deal.

All right, here's some of the basic rules.

When you eat at a Filipino house ready one, we don't give a shit.

If you've eaten already.

We don't care if you're cool.

You're about to get more Second rule.

You ready for this?

There's no nine.

We don't cut your spoon in your fork are your intentions.

Spoon goes in the right hand before it goes in the left hand, pulled me down with the fort and cool with your spoon.

And that's how you cut.

You don't need nights.

We use those for weapons way also have one more rule.

If you don't have utensils, you just wash your hands so it goes down on the plate and then you clasp the rise like you like your grandmother, Teddy bear, like that thing.

Come up and then win the prize winner, Winner, winner, Filipino dinner.

I'm gonna hit you with the question quick because I know that timing on the smash burgers is crucial.

Do you hit it right away?

Right away, right away.

How does the burger keep its juiciness when you're smashing down on it so thin it's cooking so quickly doesn't have a chance to expel too much moisture.

We're gonna flip him as soon as you start seeing received his like brown, dark brown stuff forming here.

Howard agreed.

It's been on here for what a minute now, and it's just about ready to flip.

You want to really get underneath there, Go fast.

What are you looking for in this crust?

To know that it's ready to go.

I'm looking for a really deep brown crust and knowing when to flip.

You'll start to see the brown around the edges, see it through the holes in the patty.

And just like any great diner burger, we're only going to put cheese on one patty breach burger.

What kind of cheese or use it If you want a classic diner style burger, especially a smashed burger, you're going American sheets.

Yeah, look at that.

You know what assault it.

You just want to leave it like that.

I had a little bit of butter and then this is where you start mixing it.

No again.

Cold town.

This is like the bamboozle man of it all because people think you add cheese to it or like cream.

But it's really just keeping the butter cold in a most ified in the eggs.

So when you get to like this point where it's like some white, go ahead and throw it on the heat and you notice I haven't season two that all.

And the butter hasn't broken from the exit, so it's not like oily trick to making really good eggs.

Besides slow and slow and spinning it all the time is if it looks like it's a little undercooked in the pan, it's already done.

Ivan, can you give me the plan of attack?

Can you give me?

Rahman is only once one of the tools only total rule number one.

Eat it while top.

See people taking an hour and 1/2 of all robin and then you want to slap.

You get all the broth and all the flavor kind of whipping up into your mouth, and it's just a great waiting to take a little bit less than thinking while you practice your Slurpee.

And then you wantto slurp it up like you drink really hot coffee in the morning.

You know you need that first sip when it's burning.

Hot from drinking.

Exactly.

Okay.

You nailed it.

Nailed up my sport.

First try what is shown of a food show.

He doesn't even know how to cook.

Well, there you have it.

It's the life lessons.

It's the trips in the kitchen.

It's the cooking adventures.

It's the characters.

It's everyone.

And you know who else it is?

It's you, the fans.

I just want to thank you.

50 episodes.

So amazing you do not want to miss us next week.

We're doing our season finale with someone that you guys know and someone that you love.

I wish I could tell you, but I can't.

My lips are sealed.

You'll have to tune in next week.

Thank you very much.

Roll credits.