1 00:00:01,402 --> 00:00:02,701 [Ted] Fans picked all your ingredients. 2 00:00:02,703 --> 00:00:04,203 Freaking, panicking, y'all. 3 00:00:04,205 --> 00:00:05,738 Why would you do this? 4 00:00:07,208 --> 00:00:09,041 How am I supposed to make a dinner with this? 5 00:00:09,043 --> 00:00:10,209 Say a little prayer. 6 00:00:10,211 --> 00:00:12,211 Mom, please help me. 7 00:00:12,213 --> 00:00:13,712 Viewer's choice. 8 00:00:13,714 --> 00:00:14,813 God, this is happening. 9 00:00:14,815 --> 00:00:16,048 Get it. Get it. Get it. Get it. 10 00:00:16,050 --> 00:00:17,649 -Oh, my God. -I don't wanna burn this. 11 00:00:17,751 --> 00:00:19,551 That sauce better be perfect. 12 00:00:19,620 --> 00:00:21,353 I don't know what the hell they were thinking. 13 00:00:21,455 --> 00:00:22,421 Viewer's choice. 14 00:00:22,423 --> 00:00:23,956 You have a whole different ballgame. 15 00:00:23,958 --> 00:00:25,224 You got five minutes left. 16 00:00:25,226 --> 00:00:27,126 That's not enough time. 17 00:00:30,931 --> 00:00:33,732 Everything is better with butter. 18 00:00:33,801 --> 00:00:37,703 My go-to style of cooking is southern soul food. 19 00:00:39,206 --> 00:00:40,705 Oh, this is good. 20 00:00:40,708 --> 00:00:45,411 My drive comes from a long line of a family that does not give up. 21 00:00:46,714 --> 00:00:49,815 I'm very resilient, I'm very driven, I'm very determined, 22 00:00:49,817 --> 00:00:51,650 and I'm allowing my art to speak for itself. 23 00:00:51,752 --> 00:00:52,918 And it's on a plate. 24 00:00:52,920 --> 00:00:56,221 Another bomb dish. Enjoy! 25 00:00:56,223 --> 00:00:58,123 The baskets are definitely like puzzles. 26 00:00:58,125 --> 00:00:59,258 You got a bunch of pieces. 27 00:00:59,359 --> 00:01:00,893 You gotta figure out how they go together. 28 00:01:00,895 --> 00:01:02,594 Perfect. 29 00:01:02,596 --> 00:01:06,799 I do gravitate towards Mexican cooking, spice and lime and acid. 30 00:01:06,801 --> 00:01:10,302 I love my food spicy. [laughs] 31 00:01:10,304 --> 00:01:13,305 I'm feeling tremendously nervous, but I wanna win. 32 00:01:13,307 --> 00:01:15,407 I wanna be able to prove to myself that I can win 33 00:01:15,409 --> 00:01:17,943 and I'm gonna go in there and compete. 34 00:01:18,045 --> 00:01:19,811 Not too shabby. 35 00:01:23,150 --> 00:01:27,152 [Jeremy] The food I like to cook is a lot of South American influence 36 00:01:27,254 --> 00:01:28,754 a lot of Polish influence. 37 00:01:29,990 --> 00:01:33,392 I always think about texture salt, and acid. 38 00:01:33,394 --> 00:01:37,296 As soon as you break it up, a little bit of texture, som acidity and some nice salt. 39 00:01:37,298 --> 00:01:41,400 You'll remember that dish for a long time after you finished it. 40 00:01:41,402 --> 00:01:45,404 I am incredibly competitive, given that I'm the youngest of four boys. 41 00:01:45,406 --> 00:01:48,607 I've always had to prove myself 42 00:01:48,609 --> 00:01:49,842 and I'm ready for it. 43 00:01:52,947 --> 00:01:54,513 I really like to cook everything, 44 00:01:54,515 --> 00:01:55,747 but my favorite thing to coo 45 00:01:55,849 --> 00:01:57,116 is something I've never cooked before. 46 00:01:57,118 --> 00:01:58,283 All right. 47 00:01:58,285 --> 00:02:00,953 Get the juices flowing. It's exciting and new. 48 00:02:01,021 --> 00:02:02,888 That's so good. 49 00:02:02,890 --> 00:02:05,991 I definitely base things a lot off of French cuisine and branch off of that. 50 00:02:05,993 --> 00:02:07,059 Nice! 51 00:02:07,161 --> 00:02:09,027 You know, without risk, there's no reward. 52 00:02:09,029 --> 00:02:10,595 I like things that are challenging, 53 00:02:10,597 --> 00:02:12,731 and I'm very excited to put my skills to the test, for sure. 54 00:02:12,733 --> 00:02:14,399 Look at that. Beautiful! 55 00:02:17,705 --> 00:02:19,104 -Hello, chefs! -Hello, Ted. 56 00:02:19,106 --> 00:02:20,405 -Hey. How are you? -Good morning. 57 00:02:20,407 --> 00:02:23,342 Chefs, you are here for a viewer's choice. 58 00:02:23,344 --> 00:02:25,110 -Oh, no! -God! 59 00:02:25,112 --> 00:02:26,478 What? 60 00:02:26,480 --> 00:02:30,315 [Ted] Our fans picked all your ingredients via social media, 61 00:02:30,317 --> 00:02:35,287 which is to say the baskets might be tougher or stranger than usual. 62 00:02:35,289 --> 00:02:37,623 -Oh, no! -[Adrianna] My heart's beating. 63 00:02:38,659 --> 00:02:40,159 [Justin] Chopped's already really hard 64 00:02:40,260 --> 00:02:42,060 and you throw in the viewer's choice theme 65 00:02:42,062 --> 00:02:45,364 and you have a whole different ballgame. 66 00:02:45,465 --> 00:02:48,700 [Ted] All right, let's see what our fans chose for you in basket one. 67 00:02:51,405 --> 00:02:53,205 Open if you dare. 68 00:02:54,241 --> 00:02:56,141 [Adrianna] Oh, my God. 69 00:02:56,210 --> 00:02:57,409 -[Ted] Interesting. -Okay. 70 00:02:57,411 --> 00:03:00,045 [Ted] And you've got chicken Alfredo in a can. 71 00:03:00,147 --> 00:03:02,347 [Salimah] All right. I gotta work with it. 72 00:03:02,449 --> 00:03:05,117 -[Ted] Rainbow chard. -[Justin] Interesting. 73 00:03:05,119 --> 00:03:06,518 Coconut flakes. 74 00:03:06,520 --> 00:03:08,854 -[Ted] Shredded coconut. -[Adrianna] Okay. 75 00:03:08,956 --> 00:03:11,123 [Ted] And a suggestion that shocked us all... 76 00:03:11,125 --> 00:03:13,725 I don't know what this is. What is this? 77 00:03:13,727 --> 00:03:15,794 -[Ted] ...stomach sandwich. -Okay. 78 00:03:15,796 --> 00:03:17,963 Stomach or tripe is the kind of meat 79 00:03:17,965 --> 00:03:20,332 that comes from the stomach lining of the cow. 80 00:03:20,434 --> 00:03:22,734 We chose tripe because it's high in protein, 81 00:03:22,836 --> 00:03:26,038 relatively inexpensive, and sounds kinda gross. 82 00:03:26,040 --> 00:03:28,407 -Good luck, chefs! -Good luck, chefs! 83 00:03:28,409 --> 00:03:30,442 [Ted] This ought to be fun. For me. 84 00:03:30,511 --> 00:03:33,045 -Yeah. -Yeah, yeah. 85 00:03:33,146 --> 00:03:34,713 [Adrianna] My god. What am I gonna make? 86 00:03:34,715 --> 00:03:37,649 -All right. -20 minutes to do what you can here. 87 00:03:40,120 --> 00:03:41,220 Clock starts now. 88 00:03:41,222 --> 00:03:42,254 -Whoo! -[Ted] Let's go, chefs. 89 00:03:42,356 --> 00:03:43,522 -Let's go. -Let's go. 90 00:03:43,524 --> 00:03:44,623 20 minutes. 91 00:03:45,926 --> 00:03:47,426 Oh, my God, I'm running out of time already. 92 00:03:47,428 --> 00:03:48,493 Ahhh! 93 00:03:48,495 --> 00:03:51,530 Judges, ah, viewer's choice. 94 00:03:51,532 --> 00:03:54,032 The Chopped battle where we all cross our fingers 95 00:03:54,034 --> 00:03:56,902 and hope that something semi-edible 96 00:03:56,904 --> 00:03:59,438 comes out of the havoc the fans have brought. 97 00:03:59,539 --> 00:04:01,306 Viewer's choice is always very difficult. 98 00:04:01,308 --> 00:04:03,642 I mean, this basket is not easy. 99 00:04:03,711 --> 00:04:05,344 What's my game plan here? 100 00:04:05,445 --> 00:04:08,113 My game plan. My game plan. 101 00:04:10,317 --> 00:04:11,950 [Ted] Okay, let's... let's talk about flavors. 102 00:04:12,019 --> 00:04:13,585 We know that's a stomach sandwich. 103 00:04:13,587 --> 00:04:15,053 It's beef tripe. 104 00:04:15,055 --> 00:04:17,256 Tripe sandwich is a very traditional Italian sandwich, 105 00:04:17,324 --> 00:04:21,026 which I think maybe viewers thought would be the most bizarre ingredient. 106 00:04:21,028 --> 00:04:23,629 But to me, that actually gives them a lot of opportunity 107 00:04:23,631 --> 00:04:25,697 to play with really deep flavors. 108 00:04:25,699 --> 00:04:27,132 The tripe is cooked in aromatics, 109 00:04:27,201 --> 00:04:29,935 and then there's a very bright salsa verde, 110 00:04:30,003 --> 00:04:32,237 all packed in this beautiful sandwich. 111 00:04:32,306 --> 00:04:34,806 Behind, coming down, behind, behind, on your rear, on your rear. 112 00:04:36,810 --> 00:04:38,310 I'm familiar with tripe. 113 00:04:38,312 --> 00:04:41,113 The texture of it reminds me of like a cooked pig's ear. 114 00:04:41,115 --> 00:04:45,050 So immediately, I'm thinking I can fry this and it's crispy and delicious. 115 00:04:45,052 --> 00:04:46,618 That's the move there. 116 00:04:46,620 --> 00:04:47,853 So my plan for the appetizer round 117 00:04:47,921 --> 00:04:50,656 is make a crispy tripe toast with sauteed Swiss chard. 118 00:04:54,061 --> 00:04:56,428 So for the sauce, I'm going a little out of the box here. 119 00:04:56,430 --> 00:04:58,363 I'm taking the Alfredo in can. 120 00:04:58,432 --> 00:05:00,732 I'm throwing in some chicken stock, some fish sauce, 121 00:05:00,834 --> 00:05:02,300 a little bit of coconut, 122 00:05:02,302 --> 00:05:05,237 kind of give it like a well-rounded flavor to dip this toast in. 123 00:05:07,207 --> 00:05:11,943 Chicken Alfredo in a can, not my favorite ingredient. 124 00:05:11,945 --> 00:05:13,945 It's exactly as you can imagine 125 00:05:13,947 --> 00:05:15,313 what it is, right? 126 00:05:15,315 --> 00:05:18,050 There are pasta shells that are tossed in this creamy sauce 127 00:05:18,151 --> 00:05:21,720 with chicken as well and doesn't look very appetizing. 128 00:05:21,722 --> 00:05:23,355 We have to actually eat this. 129 00:05:23,390 --> 00:05:25,157 Thanks a lot. 130 00:05:25,258 --> 00:05:26,658 All right. Let's go. 131 00:05:29,863 --> 00:05:31,697 [Salimah] So I'm really familiar with all the ingredients 132 00:05:31,699 --> 00:05:34,700 in the basket from the shaved coconut, the rainbow chard. 133 00:05:34,702 --> 00:05:38,637 Even I can get a little jiggy with the chicken alfredo in a can, 134 00:05:38,739 --> 00:05:39,938 but I'm perplexed 135 00:05:39,940 --> 00:05:43,709 as to how the viewers came up with a stomach sandwich. 136 00:05:43,711 --> 00:05:45,243 Like, really? 137 00:05:45,312 --> 00:05:46,945 All right, let's see. 138 00:05:46,947 --> 00:05:48,613 My plan is to go ahead 139 00:05:48,615 --> 00:05:51,049 and just scratch the tripe all together. 140 00:05:51,051 --> 00:05:53,218 I'm gonna go ahead and toast the bread. 141 00:05:53,220 --> 00:05:54,319 Throw it in some butter, 142 00:05:54,321 --> 00:05:56,188 give it a nice crispy layer to it. 143 00:05:56,190 --> 00:05:58,323 -Behind, coming down. -I'm behind. 144 00:05:58,325 --> 00:06:00,158 [Salimah] I'm gonna go ahea 145 00:06:00,160 --> 00:06:05,564 and turn this into my versio of a rainbow chard parmesan alfredo dip. 146 00:06:05,665 --> 00:06:07,599 We're gonna rock with it. 147 00:06:07,601 --> 00:06:09,801 Chef Justin, how is it going over there, chef? 148 00:06:09,803 --> 00:06:12,237 Uh, I think I'm gonna do a little bit of, uh, 149 00:06:12,305 --> 00:06:15,407 tripe tacos with coconut and pineapple 150 00:06:15,409 --> 00:06:17,109 with a little bit of Alfredo crema. 151 00:06:17,111 --> 00:06:18,310 [Scott] That's a great idea. 152 00:06:18,312 --> 00:06:19,544 [Justin] So for the taco filling, 153 00:06:19,613 --> 00:06:21,413 I'm doing the tripe from the sandwich, 154 00:06:21,415 --> 00:06:22,948 the shredded coconut 155 00:06:22,950 --> 00:06:25,317 and just season it up like a good taco. 156 00:06:25,319 --> 00:06:26,752 I'm making a mess over here. 157 00:06:26,820 --> 00:06:28,053 Should have grabbed a bigger pan. 158 00:06:29,156 --> 00:06:30,756 For the pickled rainbow chard, 159 00:06:30,824 --> 00:06:33,125 I'm gonna chop it up and do a nice little sweet pickle, 160 00:06:33,227 --> 00:06:34,526 how normally you would do 161 00:06:34,528 --> 00:06:36,795 a pickled cabbage on, on a taco? 162 00:06:36,797 --> 00:06:38,430 Come on. 163 00:06:38,432 --> 00:06:40,899 [Adrianna] All my chilies, all my chilies. 164 00:06:40,901 --> 00:06:42,401 My food is very Mexican influenced 165 00:06:42,403 --> 00:06:43,802 because that's what I grew up eating. 166 00:06:43,804 --> 00:06:46,037 I had my mom and my grandma at home 167 00:06:46,139 --> 00:06:48,106 teaching me how to cook every single day, 168 00:06:48,108 --> 00:06:49,408 breakfast, lunch and dinner 169 00:06:50,511 --> 00:06:51,710 Stomach. 170 00:06:51,712 --> 00:06:53,812 I've never seen a stomach sandwich before, 171 00:06:53,814 --> 00:06:55,514 but I'm familiar with stomac 172 00:06:55,516 --> 00:06:57,616 I actually eat it in a traditional soup called menudo 173 00:06:57,618 --> 00:06:58,650 that my mom makes all the time. 174 00:06:58,719 --> 00:07:01,119 You know, I love you menudo, Mom. 175 00:07:01,121 --> 00:07:04,556 So I'm making Menudo with rainbow chard and coconut. 176 00:07:04,658 --> 00:07:06,324 Come on. Chilies, chilies. 177 00:07:06,326 --> 00:07:07,726 Let's see how freakin' hot. 178 00:07:07,728 --> 00:07:09,895 And I wanted to bring the spice element into my menudo. 179 00:07:09,897 --> 00:07:11,296 I grabbed my dried chilies. 180 00:07:11,298 --> 00:07:14,099 I know they need to be rehydrated, cleaned, and blended. 181 00:07:14,101 --> 00:07:16,401 I'm definitely going crazy right now. 182 00:07:18,639 --> 00:07:20,405 Once my chili puree is ready, 183 00:07:20,407 --> 00:07:23,308 that goes straight into the sauce pan with my rainbow chard. 184 00:07:23,310 --> 00:07:27,512 I add some beef stock, thin it out, and start to make the base for my soup. 185 00:07:27,514 --> 00:07:30,048 I mean, this is pretty! 186 00:07:31,118 --> 00:07:33,218 Chef Jeremy, viewers, what do you think? 187 00:07:33,220 --> 00:07:36,855 I'm sorry for everybody I put in the same position in previous polls. 188 00:07:36,957 --> 00:07:40,025 -Aha! -Listen, we've had to eat that in the past. 189 00:07:40,027 --> 00:07:42,427 -This is called karma. -[Jeremy] I'm sorry for what I've done to you. 190 00:07:43,831 --> 00:07:46,665 [Jeremy] So for my fried tripe toast, I take the tripe off the bread. 191 00:07:46,733 --> 00:07:47,833 I just use the bottom of it. 192 00:07:47,934 --> 00:07:50,001 It has the least of that salsa verde on it. 193 00:07:50,003 --> 00:07:51,336 Let's go. 194 00:07:53,040 --> 00:07:54,973 I'd like to meet all the viewers that like rainbow chard. 195 00:07:54,975 --> 00:07:56,708 -I mean, that's very nice of that. -I know. 196 00:07:56,710 --> 00:07:59,044 I love it because you can use the leaves, you can take the stems. 197 00:07:59,145 --> 00:08:00,846 -[Nilou] And the color. -You can cook them a bit. 198 00:08:00,914 --> 00:08:04,616 -They're gorgeous, uh, very flavorful. -[Nilou] Nice. 199 00:08:04,618 --> 00:08:07,052 [Salimah] Rainbow chard is a really simple, leafy green 200 00:08:07,153 --> 00:08:09,321 that I know will work really well with this dish 201 00:08:09,323 --> 00:08:12,424 'cause it doesn't have like a bitter taste to it. 202 00:08:12,426 --> 00:08:15,527 Need to go ahead and start working on that ca of chicken alfredo. 203 00:08:16,964 --> 00:08:18,797 I need to get this blended u 204 00:08:18,799 --> 00:08:20,532 so it can be a starch component 205 00:08:20,634 --> 00:08:22,634 that we can add to this dip and use it as a base. 206 00:08:24,304 --> 00:08:27,472 Growing up, my mother was legally blind. 207 00:08:27,474 --> 00:08:30,208 It never stopped her from accomplishing any of her goals 208 00:08:30,210 --> 00:08:34,112 and being really resilient, and she instilled those qualities in me. 209 00:08:34,114 --> 00:08:35,614 We're gonna go with what we know. 210 00:08:38,652 --> 00:08:39,918 [Justin] For the alfredo crema, 211 00:08:39,920 --> 00:08:41,620 I'm gonna mush out the alfredo sauce 212 00:08:41,622 --> 00:08:44,089 so there's no chunks of pasta and chicken in there, 213 00:08:44,091 --> 00:08:45,724 add a little bit of sour cream, 214 00:08:45,726 --> 00:08:47,325 some lime juice, some salt and pepper, 215 00:08:47,327 --> 00:08:50,128 and just make a nice little crema to go with the tripe tacos. 216 00:08:50,130 --> 00:08:51,630 This is definitely nerve-racking. 217 00:08:52,933 --> 00:08:54,866 [Adrianna] Tripe, don't fail me now. 218 00:08:54,868 --> 00:08:58,036 With the stomach sandwich, that meat is going straight into my menudo as well. 219 00:08:59,673 --> 00:09:02,607 -[Ted] Five minutes to go, chefs. -Five minutes heard. 220 00:09:02,609 --> 00:09:06,311 Are there any ingredients you have overlooked? 221 00:09:06,313 --> 00:09:08,713 Did I get everything? 222 00:09:08,715 --> 00:09:11,950 [Scott] Chef Adrianna, she hasn't touched the canned chicken alfredo, 223 00:09:11,952 --> 00:09:13,451 which is a big problem. 224 00:09:14,521 --> 00:09:17,122 I have no idea what chicken Alfredo in a can is. 225 00:09:17,124 --> 00:09:18,623 I have never seen it before. 226 00:09:18,625 --> 00:09:20,592 I have no idea what to do with this right now. 227 00:09:20,594 --> 00:09:22,160 My nerves are going now. 228 00:09:22,262 --> 00:09:23,428 You don't know where you're going. 229 00:09:23,430 --> 00:09:25,163 We're gonna point you in the direction which is... 230 00:09:25,232 --> 00:09:26,665 -Out the door. -[Scott] ...to the exit. 231 00:09:28,101 --> 00:09:29,701 Freaking panicking, y'all. 232 00:09:37,244 --> 00:09:39,811 -Get it, get it, get it, get it. -Okay, here we go. 233 00:09:39,813 --> 00:09:41,046 Three minutes. 234 00:09:41,114 --> 00:09:42,914 [Adrianna] Oh, my God, three minutes. 235 00:09:42,916 --> 00:09:45,584 I haven't touched this chicken alfredo in a can, 236 00:09:45,586 --> 00:09:48,853 but I am one who likes homin in my menudo, 237 00:09:48,955 --> 00:09:53,124 so I'm gonna use this pasta as a hominy substitute in my soup. 238 00:09:54,561 --> 00:09:55,961 Okay, I got to start plating. 239 00:09:58,231 --> 00:10:00,932 I look at the rainbow chard and I figure I'll saute som 240 00:10:00,934 --> 00:10:02,300 for a nice, soft, wilted green, 241 00:10:02,302 --> 00:10:04,035 and I figured I'd fry some up as well 242 00:10:04,104 --> 00:10:05,604 because having a little bit more texture 243 00:10:05,606 --> 00:10:09,040 with the crispy tripe toast would be fantastic. 244 00:10:09,042 --> 00:10:10,742 Chefs, two-minute warning. 245 00:10:10,844 --> 00:10:12,110 That went quick. 246 00:10:12,112 --> 00:10:15,113 My dip isn't really thick right now. 247 00:10:15,115 --> 00:10:16,748 Salimah, how are you feeling over there? 248 00:10:16,850 --> 00:10:18,083 How's that sauce working out? 249 00:10:18,085 --> 00:10:19,551 [Salimah] I'm feeling pretty good. 250 00:10:22,022 --> 00:10:24,956 Dips to me always taste better with cream cheese. 251 00:10:24,958 --> 00:10:28,326 It gives you that really nice, velvety, smooth taste to it. 252 00:10:28,328 --> 00:10:30,128 It looks real sexy. 253 00:10:30,130 --> 00:10:31,863 [Ted] One minute left! One minute left! 254 00:10:31,931 --> 00:10:32,964 [Adrianna] Behind. Behind you. 255 00:10:32,966 --> 00:10:34,366 -[Ted] Let's go, guys. -Let's get it all done. 256 00:10:34,368 --> 00:10:36,201 -All right. Here we go. -You gotta hurry up. You gotta hurry up. 257 00:10:36,203 --> 00:10:37,936 You need all those ingredients on the plate. 258 00:10:37,938 --> 00:10:40,138 -[Nilou] Oh, my gosh! -[Ted] Get it on the plate. Let's go, chefs. 259 00:10:42,042 --> 00:10:43,742 [Justin] All right, how does this taste together. 260 00:10:43,843 --> 00:10:46,344 I have to build a taco and taste it completed. 261 00:10:46,413 --> 00:10:48,046 [Adrianna] Behind you buddy. 262 00:10:48,048 --> 00:10:50,048 -Justin, having a nice snack? What are you doing? -You gotta taste it. 263 00:10:50,050 --> 00:10:52,517 -Oh, my God! -Don't fail me. Don't fail me. 264 00:10:52,519 --> 00:10:55,253 [Ted] Plate it up. The clock is ticking down. 265 00:10:55,321 --> 00:10:59,357 Ten, nine, eight, seven, 266 00:10:59,459 --> 00:11:03,695 six, five, four, three, 267 00:11:03,697 --> 00:11:05,530 two, one. 268 00:11:06,566 --> 00:11:08,033 Time's up! 269 00:11:08,035 --> 00:11:09,801 [Ted] Well done. Good job! 270 00:11:12,939 --> 00:11:14,939 [Justin] Guys, this was a really rough. I mean, come on. 271 00:11:15,041 --> 00:11:17,242 Like, those are some really weird ingredients to try 272 00:11:17,343 --> 00:11:18,677 and put together in 20 minutes. 273 00:11:21,815 --> 00:11:23,848 [Adrianna] I'm really nervou to see how this turned out. 274 00:11:23,884 --> 00:11:26,151 I try to do a take on a classic that I love, 275 00:11:26,252 --> 00:11:28,086 that my mom makes me all the time, so, 276 00:11:28,088 --> 00:11:29,353 Mom, please help me. 277 00:11:35,562 --> 00:11:38,229 [Ted] Chefs, you have arrived at the chopping block. 278 00:11:38,231 --> 00:11:39,964 In the first viewer's choice basket, 279 00:11:40,033 --> 00:11:43,435 you found a stomach sandwich, 280 00:11:43,503 --> 00:11:49,340 rainbow chard, chicken alfredo in a can and shredded coconut. 281 00:11:49,409 --> 00:11:52,243 Chef Adrianna, how do you feel about our viewer's choice theme? 282 00:11:52,312 --> 00:11:54,312 [Adrianna] There's one ingredient in there that I love to eat, 283 00:11:54,314 --> 00:11:55,547 and that's, that's the tripe. 284 00:11:55,648 --> 00:11:56,715 Um. 285 00:11:56,717 --> 00:11:58,349 [Ted] Wait, you love to eat tripe? 286 00:11:58,451 --> 00:12:00,485 [Adrianna] I love tripe. Yes. 287 00:12:00,487 --> 00:12:03,021 My mom makes the best menudo, ever. 288 00:12:03,023 --> 00:12:05,056 So, you know, I try to represent her. 289 00:12:05,125 --> 00:12:06,524 [Marc] What did you call this dish? 290 00:12:06,526 --> 00:12:09,527 [Adrianna] Menudo with rainb chard and coconut. 291 00:12:09,529 --> 00:12:11,963 I mean, for me, menudo is with all the spice, 292 00:12:11,965 --> 00:12:14,999 it's like the perfect hangover helper. 293 00:12:15,001 --> 00:12:18,002 But the spice is aggressive. 294 00:12:18,004 --> 00:12:19,504 Yeah, I have to agree on the spice level. 295 00:12:19,506 --> 00:12:20,939 It's definitely up there. 296 00:12:20,941 --> 00:12:23,508 I felt the rainbow chard was a little underrepresented here, 297 00:12:23,510 --> 00:12:26,544 and I think it would have helped, you know, bring the heat down. 298 00:12:26,613 --> 00:12:28,847 I love the spice level. I think this is awesome. 299 00:12:28,915 --> 00:12:30,615 -Spice guy. -[Scott] I really... I like it. 300 00:12:30,617 --> 00:12:32,650 You know, what you should have done with that pasta? 301 00:12:32,719 --> 00:12:34,219 You should have fried it. 302 00:12:34,287 --> 00:12:37,822 Let's face it, it's been sitting in a can for God only knows how long. 303 00:12:37,824 --> 00:12:40,325 It needs texture. It needs to come back to life. 304 00:12:40,327 --> 00:12:41,760 Okay. 305 00:12:41,828 --> 00:12:43,661 Next up, Chef Salimah. 306 00:12:43,730 --> 00:12:48,900 So this is a rainbow chard parmesan alfredo dip with toast on the side. 307 00:12:50,403 --> 00:12:52,804 And what did you do with the stomach sandwich? 308 00:12:52,806 --> 00:12:57,542 So I actually removed the stomach and I ended up toasting the bread. 309 00:12:57,611 --> 00:13:00,512 I think it was actually a good move to make a very good crouton 310 00:13:00,514 --> 00:13:04,215 'cause the flavor of the salsa verde on there is very good. 311 00:13:04,217 --> 00:13:06,584 But what really lacked with the rainbow chard in here, 312 00:13:06,586 --> 00:13:07,819 like when you do a spinach dip, 313 00:13:07,821 --> 00:13:09,521 it's a lot more greens in there. 314 00:13:10,590 --> 00:13:12,190 Heard. Thank you. 315 00:13:12,192 --> 00:13:15,827 So, Chef Salimah, you did such a good job with this bread part of this, 316 00:13:15,829 --> 00:13:19,264 the way you toasted it, it's so delicious, so buttery. 317 00:13:19,332 --> 00:13:23,601 That said, I wish that I saw it in some preparation on your plate. 318 00:13:23,603 --> 00:13:25,303 -Okay. -[Scott] I agree. 319 00:13:25,305 --> 00:13:30,141 I really feel like the basket has been kind of set aside 320 00:13:30,243 --> 00:13:32,610 and it's like cream cheese and that cheddar. 321 00:13:32,612 --> 00:13:34,045 That's what's really coming through. 322 00:13:34,147 --> 00:13:35,713 Gotcha. Heard. Thank you. 323 00:13:35,715 --> 00:13:37,215 [Ted] Who are you playing for, chef? 324 00:13:37,217 --> 00:13:39,083 So I'm playing for my parents. 325 00:13:39,085 --> 00:13:41,519 My mother has been legally blind my whole life, 326 00:13:41,521 --> 00:13:43,454 and a few years ago, she was able to have a surgery. 327 00:13:43,490 --> 00:13:45,323 And for the first time in my adult life, 328 00:13:45,325 --> 00:13:48,126 she was actually able to physically see me. I wasn't like a blur. 329 00:13:48,128 --> 00:13:49,561 -[Ted] Wow! -Stop it. 330 00:13:49,629 --> 00:13:52,130 I'm so proud of her being able to see me on TV now. 331 00:13:52,132 --> 00:13:53,598 [Scott] What a gift? 332 00:13:53,600 --> 00:13:54,866 It is. 333 00:13:54,868 --> 00:13:56,801 -[Ted] Chef Salimah, thank you. -Thank you. 334 00:13:56,803 --> 00:13:59,704 [Ted] Chef Jeremy, please tell us about your dish. 335 00:13:59,706 --> 00:14:02,907 So what I made for you is a crispy tripe toast. 336 00:14:02,909 --> 00:14:05,844 The sauce is a little bit of the canned Alfredo. 337 00:14:05,912 --> 00:14:10,215 And then there's also just a touch of some sauteed Swiss chard. 338 00:14:10,217 --> 00:14:12,617 Chef Jeremy, you did do an amazing job 339 00:14:12,619 --> 00:14:17,722 turning that alfredo in a can into something that tastes quite delicious. 340 00:14:17,724 --> 00:14:19,224 The bright hits of acid. 341 00:14:19,226 --> 00:14:23,328 The sweetness from the rice wine vinegar, really, really nice. 342 00:14:23,330 --> 00:14:24,929 [Marc] The crispy tripe is great. 343 00:14:24,931 --> 00:14:26,564 I think the Swiss chard is cooked well. 344 00:14:26,600 --> 00:14:28,933 I just have a huge piece of bread on my plate. 345 00:14:29,002 --> 00:14:32,303 This could be like a little crostini maybe, make it smaller. 346 00:14:32,305 --> 00:14:34,405 It's just the composition is not quite right. 347 00:14:35,709 --> 00:14:37,642 [Scott] You know, chef, I think your flavors are good. 348 00:14:37,711 --> 00:14:39,010 I think the sauce is delicious. 349 00:14:39,012 --> 00:14:41,713 I like that you did the rainbow chard two different ways, 350 00:14:41,715 --> 00:14:44,949 but you need to be equally as thoughtful with the end result. 351 00:14:46,119 --> 00:14:47,452 You got it. 352 00:14:47,553 --> 00:14:49,020 Finally, Chef Justin. 353 00:14:49,022 --> 00:14:52,790 I saw tripe and right off the bat, my brain just went to tacos. 354 00:14:52,792 --> 00:14:54,025 Kind of like an al pastor. 355 00:14:54,027 --> 00:14:55,426 So I put some pineapple in it, 356 00:14:55,428 --> 00:14:56,961 and that's where I put the coconut, too 357 00:14:57,030 --> 00:14:58,830 and a quick little pickle on the Swiss chard. 358 00:15:00,300 --> 00:15:03,201 [Marc] What you did for transforming the viewer's choice baskets, 359 00:15:03,203 --> 00:15:05,503 you played the game really, really well. 360 00:15:05,505 --> 00:15:10,041 Now play the game really well and concentrate on flavor, concentrate on seasoning, 361 00:15:10,043 --> 00:15:14,846 concentrate on balance because that's where you had a little bit of a rough spot there. 362 00:15:14,915 --> 00:15:18,216 Yeah, I agree with you, Marc. It needed spice. 363 00:15:18,218 --> 00:15:20,118 I think the tripe is delicious, 364 00:15:20,120 --> 00:15:22,620 but the pineapple is a little too much for me. 365 00:15:22,622 --> 00:15:26,124 It kind of overwhelms a lot of the other subtleties that you have inside here. 366 00:15:27,260 --> 00:15:29,694 [Nilou] The balance of this felt a little one note. 367 00:15:29,696 --> 00:15:31,829 And the tortillas wouldn't have fallen apart 368 00:15:31,831 --> 00:15:33,131 if they had been more toasted. 369 00:15:33,133 --> 00:15:34,399 Understood. 370 00:15:34,401 --> 00:15:35,600 [Ted] Chef Justin, thank you. 371 00:15:35,602 --> 00:15:36,801 [Justin] Thank you. Thanks, chefs. 372 00:15:38,705 --> 00:15:40,838 Despite our fans' dubious intentions, 373 00:15:40,940 --> 00:15:43,241 there was some very good cooking in that round. 374 00:15:43,343 --> 00:15:47,345 Unfortunately, only three chefs can continue in this battle. 375 00:15:47,447 --> 00:15:49,948 [Justin] I feel uneasy afte hearing the judges' comments 376 00:15:50,016 --> 00:15:52,517 I... I don't know. I could be chopped. 377 00:15:52,519 --> 00:15:54,452 I'm a little nervous with my dish. 378 00:15:54,520 --> 00:15:56,821 But I really don't know who's getting chopped this round. 379 00:16:13,707 --> 00:16:16,507 So whose dish is on the chopping block? 380 00:16:27,520 --> 00:16:29,620 Chef Salimah, you've been chopped. 381 00:16:29,622 --> 00:16:30,755 Judges. 382 00:16:30,857 --> 00:16:33,825 [Nilou] Chef Salimah, sometimes a Chopped basket, 383 00:16:33,827 --> 00:16:35,727 especially a viewer's choice basket, 384 00:16:35,729 --> 00:16:37,729 can get the best of any chef. 385 00:16:37,731 --> 00:16:39,964 And unfortunately, your basket ingredients 386 00:16:39,966 --> 00:16:42,533 just got lost in your cheese sauce. 387 00:16:42,635 --> 00:16:44,602 And so we had to chop you. 388 00:16:44,604 --> 00:16:46,037 -Thank you. -[Ted] Good luck to you, chef. 389 00:16:46,106 --> 00:16:48,106 Thank you. 390 00:16:48,108 --> 00:16:49,173 I have no regrets. 391 00:16:49,175 --> 00:16:50,908 I'm actually really proud of myself 392 00:16:50,910 --> 00:16:52,810 because I made it this far. 393 00:16:52,812 --> 00:16:54,045 You don't know what you don't know, 394 00:16:54,114 --> 00:16:55,513 but what you do learn 395 00:16:55,515 --> 00:16:57,615 is things that you can do differently going forward. 396 00:17:01,521 --> 00:17:04,255 [Ted] Chef Justin, Chef Adrianna, Chef Jeremy, 397 00:17:04,357 --> 00:17:06,958 do you think the second viewer's choice basket 398 00:17:06,960 --> 00:17:10,261 could possibly be any more ruthless than the first? 399 00:17:10,363 --> 00:17:11,963 -I have a feeling it will be. -Yeah, absolutely. 400 00:17:11,965 --> 00:17:13,664 -Yes. -[Ted] Here it is. 401 00:17:18,238 --> 00:17:20,405 Open it up. 402 00:17:20,407 --> 00:17:23,141 -Oh, come on! -Okay. 403 00:17:23,209 --> 00:17:27,412 [Ted] And Chopped's maniacal followers chose to give you bison spleen. 404 00:17:28,748 --> 00:17:31,115 [Pablo] Bison spleen has a texture similar to liver 405 00:17:31,117 --> 00:17:32,917 and can be tough and chewy. 406 00:17:32,919 --> 00:17:35,620 Spleen is mineral rich and full of flavor. 407 00:17:35,622 --> 00:17:37,321 Why would you do this? 408 00:17:37,323 --> 00:17:43,728 What am I supposed to do with this long, slimy, stinky bison spleen? 409 00:17:44,964 --> 00:17:46,831 Good luck, chefs. 410 00:17:46,833 --> 00:17:48,132 [Ted] Flat cabbage. 411 00:17:48,201 --> 00:17:49,634 Cabbage, I can work on cabbage. 412 00:17:49,735 --> 00:17:51,202 -[Nilou] Ah! -[Jeremy] This is a pizza. 413 00:17:51,204 --> 00:17:52,804 [Ted] Hot chicken pizza. 414 00:17:52,806 --> 00:17:54,505 [Jeremy] Pickles and some chicken sauce. 415 00:17:55,842 --> 00:17:57,942 I've never even seen this before. 416 00:17:58,010 --> 00:17:59,410 [Ted] And gummy noodles. 417 00:18:00,513 --> 00:18:02,180 How am I supposed to make a dinner with this? 418 00:18:02,182 --> 00:18:06,918 [Ted] When life gives you lemons, make lemonade. 419 00:18:06,920 --> 00:18:10,521 When Chopped fanatics give you bison spleen, you've got 30 minutes. 420 00:18:13,560 --> 00:18:15,093 Clock starts now. 421 00:18:15,095 --> 00:18:16,527 -[Scott] Let's go, Chefs. -[Nilou] Yeah! 422 00:18:16,529 --> 00:18:17,662 -[Scott] Let's go. -[Ted] Good luck. 423 00:18:17,763 --> 00:18:18,963 [Nilou] And make something of those spleens. 424 00:18:18,998 --> 00:18:20,131 [Scott] Make it edible, chefs. Let's go. 425 00:18:20,133 --> 00:18:21,199 Oh, that's all we're asking for. 426 00:18:21,201 --> 00:18:22,700 [Adrianna] I'm like super panicking. 427 00:18:23,903 --> 00:18:26,604 [Ted] Judges, our viewers are cruel and calculated, 428 00:18:26,606 --> 00:18:28,206 but I think it's kinda fun 429 00:18:28,208 --> 00:18:30,508 to get our fans involved in choosing the basket ingredients. 430 00:18:30,510 --> 00:18:33,711 [Marc] Well, as you know, Ted, we all love our fans. 431 00:18:33,713 --> 00:18:35,480 But today, I don't know. 432 00:18:35,482 --> 00:18:36,714 We might have a different feeling 433 00:18:36,716 --> 00:18:39,050 because of the spleen that they're making us eat. 434 00:18:39,152 --> 00:18:41,152 [Justin] What in the world! 435 00:18:41,254 --> 00:18:43,554 [Adrianna] Snarly! So gnarly! 436 00:18:44,958 --> 00:18:46,824 So the spleen is very assertive. 437 00:18:46,826 --> 00:18:49,227 I don't find it to be particularly delicious. 438 00:18:49,229 --> 00:18:51,395 [Nilou] We're talking about the level of funk, 439 00:18:51,397 --> 00:18:54,198 the level of minerality, the level of intensity. 440 00:18:54,200 --> 00:18:55,432 [Marc] I'm not 100% sure it's all the funk 441 00:18:55,434 --> 00:18:57,201 that we're gonna be worrying about with this spleen, 442 00:18:57,203 --> 00:19:00,204 it's also the chewiness of it. 443 00:19:00,206 --> 00:19:04,208 [Jeremy] As a whole, I think this might be the worst basket I have ever seen. 444 00:19:05,912 --> 00:19:10,615 I'm trying to formulate a plan while I'm trying to clean this. 445 00:19:10,617 --> 00:19:14,452 I immediately go tonkatsu. I can bread it. I can fry it. 446 00:19:14,521 --> 00:19:15,853 So my plan for the entree round, 447 00:19:15,955 --> 00:19:19,123 bison spleen tonkatsu with a little spicy barbecue sauce 448 00:19:19,125 --> 00:19:21,859 and little fresh cabbage slaw on top. 449 00:19:21,961 --> 00:19:22,993 Let's get that going. 450 00:19:25,064 --> 00:19:27,098 I need to add more flavor to this bison 451 00:19:27,100 --> 00:19:29,200 because I got one shot to make this thing delicious 452 00:19:29,202 --> 00:19:30,701 so I take a little bit of miso, 453 00:19:30,703 --> 00:19:31,836 take a little bit of mirin 454 00:19:31,905 --> 00:19:35,206 and I throw my bison spleen in with that. 455 00:19:35,208 --> 00:19:37,108 I see the gummy spaghetti stir fry 456 00:19:37,110 --> 00:19:39,610 that's going to go into my barbecue sauce for the tonkatsu. 457 00:19:40,914 --> 00:19:43,214 I know that putting a big old chunk of spleen 458 00:19:43,216 --> 00:19:44,849 in a fryer is a bit of a ris 459 00:19:44,951 --> 00:19:47,852 but $10,000, man, you gotta go for it. 460 00:19:47,921 --> 00:19:49,220 Let's go. 461 00:19:53,426 --> 00:19:55,226 I've never worked with spleen before in my lif 462 00:19:55,228 --> 00:19:58,629 I have no idea how to season or cook this piece of meat. 463 00:19:58,631 --> 00:20:00,131 This is so gross! 464 00:20:00,133 --> 00:20:02,400 My head is just spinning now. 465 00:20:02,402 --> 00:20:04,936 All of a sudden, something clicks. 466 00:20:05,004 --> 00:20:07,805 A bison spleen bibimbap. 467 00:20:07,807 --> 00:20:10,408 [Scott] Really impressed with the direction that Chef Justin is going in. 468 00:20:10,410 --> 00:20:12,109 -[Marc] Is the spleen cut up small? -[Nilou] Yeah. 469 00:20:12,111 --> 00:20:15,112 It is cut up very small into little tiny, tender pieces. 470 00:20:15,114 --> 00:20:16,414 That's a good idea. 471 00:20:18,084 --> 00:20:19,550 [Justin] I get the rice on 472 00:20:19,652 --> 00:20:21,252 because the rice really needs to cook. 473 00:20:22,622 --> 00:20:24,355 Cabbage can get braised. 474 00:20:24,457 --> 00:20:25,957 Add the noodles in there so they melt away 475 00:20:26,058 --> 00:20:28,626 and add the sweetness and tr and make something spicy 476 00:20:28,628 --> 00:20:30,628 that overwhelms those irony flavors 477 00:20:30,630 --> 00:20:32,430 permeating through the air off of this meat. 478 00:20:33,633 --> 00:20:35,933 -16:30 left. -That's not enough time. 479 00:20:35,935 --> 00:20:38,035 [Justin] That's not enough time. 480 00:20:41,407 --> 00:20:43,941 [Adrianna] This spleen takes up the first ten minut of this round. 481 00:20:44,043 --> 00:20:45,810 I'm thinking that I'm in trouble. 482 00:20:45,812 --> 00:20:49,513 Come on, spleen. Work with me, buddy. Work with me. 483 00:20:49,515 --> 00:20:50,982 I start picking out the membrane, 484 00:20:50,984 --> 00:20:53,117 and I'd cut up the spleen into smaller pieces 485 00:20:53,119 --> 00:20:54,318 and I know I'm going to fry it. 486 00:20:55,722 --> 00:20:57,722 My first thought is tortilla 487 00:20:57,724 --> 00:21:01,859 I then pivot and I think cabbage leaves as a taco shell. 488 00:21:01,961 --> 00:21:05,062 The inspiration behind this dish is parents on a taco truck. 489 00:21:05,064 --> 00:21:09,100 The tacos are life, so I'm making this bison spleen cabbage taco. 490 00:21:09,102 --> 00:21:11,302 I never thought I'd say that. 491 00:21:11,304 --> 00:21:15,106 I put the gummy noodles on the skillet because I know I need to melt these down. 492 00:21:15,108 --> 00:21:16,941 Ten minutes left in this round, chefs. 493 00:21:16,943 --> 00:21:18,476 Ten minutes, guys. Ten minutes. 494 00:21:18,478 --> 00:21:20,011 [Jeremy] What am I doing with pizza? 495 00:21:21,447 --> 00:21:24,649 We did get to taste the hot chicken pizza before, and it is hot. 496 00:21:24,750 --> 00:21:26,117 -[Nilou] Spicy. -It's not a mild one. 497 00:21:26,119 --> 00:21:27,184 -[Nilou] No. -It's spicy. 498 00:21:27,186 --> 00:21:28,819 [Nilou] Thank you, viewers. Thank you. 499 00:21:28,821 --> 00:21:30,454 [Jeremy] I'm gonna take the pickles off of it. 500 00:21:30,523 --> 00:21:32,823 I'm gonna add that to my flat cabbage slaw 501 00:21:32,825 --> 00:21:35,726 to kind of break up that iron taste of the spleen. 502 00:21:37,063 --> 00:21:40,097 If I win the $10,000, I woul kind of pay back my wife. 503 00:21:40,099 --> 00:21:43,301 When I met her, I wasn't in a good financial spot, 504 00:21:43,303 --> 00:21:46,437 and she really picked me up and pushed me forward. 505 00:21:46,539 --> 00:21:47,938 My wife's been there through everything, 506 00:21:47,940 --> 00:21:50,508 thick and thin, highs and lows. 507 00:21:50,510 --> 00:21:52,843 And I owe so much to her. 508 00:21:52,945 --> 00:21:54,211 J, how is it? You good? 509 00:21:54,213 --> 00:21:55,546 [Justin] Yeah, I'm doing something. 510 00:21:55,615 --> 00:21:57,548 Chefs, you got five minutes left. 511 00:21:57,617 --> 00:21:58,916 Five minutes heard. 512 00:21:58,918 --> 00:22:01,519 [Marc] Adrianna has gone and gotten the tomatillos. 513 00:22:01,521 --> 00:22:03,721 Tomatillos are a very powerful ingredient. 514 00:22:03,723 --> 00:22:05,423 They have a wonderful acidity. 515 00:22:05,425 --> 00:22:08,759 For this kind of meat, I think it's actually exactly correct. 516 00:22:08,828 --> 00:22:10,261 [Adrianna] I know I want to make a salsa. 517 00:22:10,330 --> 00:22:13,564 I cut up my tomatillo, my cilantro, my jalapeno. 518 00:22:13,633 --> 00:22:15,533 Salsa, always. 519 00:22:15,634 --> 00:22:17,301 Adrianna, are you on it? 520 00:22:17,303 --> 00:22:18,502 Do you have all your ingredients? 521 00:22:18,504 --> 00:22:19,804 I don't know. 522 00:22:19,806 --> 00:22:22,640 My gummies are still sitting on the stove, melted down. 523 00:22:22,709 --> 00:22:24,909 I throw them into my salsa as well. 524 00:22:27,213 --> 00:22:32,149 I need to get these cabbage leaves to use for my tortillas. 525 00:22:32,185 --> 00:22:33,851 I don't know if this is gonna work. 526 00:22:36,255 --> 00:22:39,557 [Jeremy] So the mayo I'm making is just add a little fat to the tonkatsu 527 00:22:39,658 --> 00:22:41,726 'cause there is zero on the spleen. 528 00:22:44,764 --> 00:22:47,064 Okay. I used that. I've used that. 529 00:22:47,133 --> 00:22:49,033 Used the cabbage, pickles. 530 00:22:51,237 --> 00:22:53,938 Bibimbap normally has a fried egg on top of it. 531 00:22:53,940 --> 00:22:56,006 [Ted] Oh, double yolk. Good luck. 532 00:22:56,008 --> 00:22:58,743 [Jeremy] So I'm thinking, let's do something fun and creative 533 00:22:58,844 --> 00:23:01,779 and take the fried egg and blend it into a sauce, 534 00:23:01,781 --> 00:23:05,516 add some apple cider vinegar, a little bit of oil, blend it really nice. 535 00:23:06,652 --> 00:23:08,252 I have to use my pizza. 536 00:23:08,354 --> 00:23:10,755 I wanna make a Pico de Gallo for my taco. 537 00:23:10,856 --> 00:23:13,457 I decided to put the pickles into the Pico de Gallo. 538 00:23:14,527 --> 00:23:15,826 [Ted] Chefs, we got a minute and a half. 539 00:23:15,828 --> 00:23:17,561 -[Nilou] You gotta them on plate. -[Marc] Minute and a half. 540 00:23:17,630 --> 00:23:19,430 -Let's go. -[Scott] Less than a minute and a half. 541 00:23:19,432 --> 00:23:22,400 [Jeremy] Welcome to Chopped. Come on. 542 00:23:22,402 --> 00:23:24,301 Deep breath and hit it. Deep breath and hit it. 543 00:23:24,303 --> 00:23:26,804 [Adrianna] So I'm pulling the cabbage out of the water and they're overcooked. 544 00:23:26,806 --> 00:23:28,939 They definitely aren't whole pieces like I wanted. 545 00:23:28,941 --> 00:23:31,242 This is not gonna work the way I thought it was. 546 00:23:31,310 --> 00:23:33,077 Thirty seconds, chefs. 547 00:23:33,079 --> 00:23:34,712 [Nilou] Do you have all of your ingredients? 548 00:23:34,714 --> 00:23:36,947 Every single viewer's choice basket ingredient needs to be represented. 549 00:23:36,949 --> 00:23:38,649 [Scott] Let's go, chefs. 550 00:23:38,717 --> 00:23:41,018 -[Scott] Justin, are you ready? -[Justin] Ready. 551 00:23:42,789 --> 00:23:44,655 [Ted] All right, chefs. All four ingredients cooked, 552 00:23:44,757 --> 00:23:47,958 canned or raw, get them on those plates. 553 00:23:48,027 --> 00:23:51,162 Ten, nine, eight, 554 00:23:51,197 --> 00:23:54,398 seven, six, five, 555 00:23:54,400 --> 00:23:58,035 four, three, two, one. 556 00:23:59,038 --> 00:24:00,304 Time's up. 557 00:24:01,908 --> 00:24:04,041 [Jeremy] Holy! 558 00:24:07,680 --> 00:24:10,214 [Adrianna] Guys, you really threw us a curve ball with that one. 559 00:24:10,216 --> 00:24:12,817 You're lucky you're not cooking this at home. 560 00:24:12,819 --> 00:24:15,953 [Jeremy] I dare any of you viewers to go find bison spleen 561 00:24:16,022 --> 00:24:18,122 and then I want to see you cook it 562 00:24:18,124 --> 00:24:20,024 and then see if you can do i in 30 minutes. 563 00:24:20,026 --> 00:24:21,625 That was insane. 564 00:24:33,506 --> 00:24:37,641 [Ted] Chefs, in the second round, the viewers gave you a doozy of a basket. 565 00:24:37,710 --> 00:24:40,945 Bison spleen, flat cabbage, 566 00:24:40,947 --> 00:24:43,814 hot chicken pizza and gummy noodles. 567 00:24:45,151 --> 00:24:47,451 So, Jeremy, please tell us about your entree. 568 00:24:47,520 --> 00:24:50,221 [Jeremy] So what I made for you is a bison spleen tonkatsu. 569 00:24:50,223 --> 00:24:53,324 I've got a cabbage slaw with the hot pickles in it 570 00:24:53,326 --> 00:24:54,959 and a gochujang barbecue sauce. 571 00:25:02,401 --> 00:25:04,902 I think you went really bold going tonkatsu. 572 00:25:04,904 --> 00:25:08,439 The cabbage slaw with the hot pickles in there is delicious. 573 00:25:08,541 --> 00:25:12,309 This mayonnaise that you've got underneath is fantastic. 574 00:25:12,311 --> 00:25:14,044 The barbecue sauce is a good idea. 575 00:25:14,146 --> 00:25:19,383 I think that the gummy candies are a little too forward pronounced. 576 00:25:19,385 --> 00:25:20,818 [Nilou] Yeah. 577 00:25:20,820 --> 00:25:23,554 Your presentation was honestly very beautiful and really pleasing. 578 00:25:23,623 --> 00:25:25,089 I love the plate that you used. 579 00:25:25,091 --> 00:25:29,093 The white, the contrast of the cabbage is beautiful, 580 00:25:29,095 --> 00:25:33,297 but it's just that this protein doesn't lend itself to this preparation. 581 00:25:33,299 --> 00:25:38,302 It is a real, intense, beyond liver flavor. 582 00:25:38,304 --> 00:25:39,637 [Marc] Ah, it's... 583 00:25:39,738 --> 00:25:42,506 you can't really chew it all the way through it. 584 00:25:42,508 --> 00:25:44,808 [Scott] I agree with Marc. The spleen itself. 585 00:25:44,810 --> 00:25:47,111 -I mean, look at the thickness on that, right? -[Jeremy] Yeah. 586 00:25:47,113 --> 00:25:48,946 You did a lot of really good work here, 587 00:25:49,015 --> 00:25:50,247 but the product itself, 588 00:25:50,316 --> 00:25:52,583 -the spleen itself is a challenge. -[Jeremy] Got it. 589 00:25:52,585 --> 00:25:55,619 -I don't see myself using it in the future. -[Nilou] Well, then good. 590 00:25:57,123 --> 00:25:59,823 -I blame all of the viewers forever and ever and ever. -[Scott] Yeah. 591 00:26:01,594 --> 00:26:03,127 Next up, Chef Justin. 592 00:26:03,129 --> 00:26:06,830 What you have here is an interpretation 593 00:26:06,832 --> 00:26:09,300 on bibimbap with braised cabbage and bison spleen. 594 00:26:13,539 --> 00:26:17,107 [Marc] I think, your bibimbap idea was really, really good. 595 00:26:17,109 --> 00:26:20,844 The bison spleen was used well here. 596 00:26:20,913 --> 00:26:23,414 You cut it very small. It's very tender. 597 00:26:23,416 --> 00:26:25,049 You turned the volume down on that funk 598 00:26:25,150 --> 00:26:27,251 with the sweetness, with the gummy noodles. 599 00:26:28,321 --> 00:26:30,554 The one thing I'm not really crazy about 600 00:26:30,623 --> 00:26:34,758 is that I would have much rather a fried egg on here than this sauce. 601 00:26:34,827 --> 00:26:38,796 [Nilou] You cooked the cabbage beautifully, but if you'd had a sexy... 602 00:26:38,798 --> 00:26:40,130 -Fried egg, I know. -...fried egg 603 00:26:40,132 --> 00:26:42,199 and then it would have like just melted into your rice, 604 00:26:42,201 --> 00:26:44,101 you would have just gotten so much more unctuousness... 605 00:26:44,103 --> 00:26:46,036 -[Justin] Right. -[Nilou] ...and some of that umami... 606 00:26:46,038 --> 00:26:48,706 -[Justin] Mmm-hmm. -...that just it's kind of begging for. 607 00:26:48,708 --> 00:26:51,108 -[Justin] Totally agree. -[Nilou] I want to know how you became a chef? 608 00:26:51,110 --> 00:26:52,643 [Justin] I've been cooking since I was young. 609 00:26:52,745 --> 00:26:54,645 But when I was 15, my parents got divorced 610 00:26:54,747 --> 00:26:56,113 and I was living with my mother. 611 00:26:56,115 --> 00:26:58,148 She's a nurse, so I felt bad 612 00:26:58,250 --> 00:27:00,150 that she would come home after 12 hours of work 613 00:27:00,252 --> 00:27:01,652 and have to make me dinner. 614 00:27:01,721 --> 00:27:04,622 So I started just making all sorts of stuff, 615 00:27:04,624 --> 00:27:06,423 started with super easy with like pastas and bakes, 616 00:27:06,425 --> 00:27:08,525 and just made sure that she had a dinner come home to at night 617 00:27:08,527 --> 00:27:10,160 -so she didn't have to do it. -That's so nice. 618 00:27:10,262 --> 00:27:11,295 -[Scott] Good kid. -[Marc] Wow! 619 00:27:11,297 --> 00:27:13,631 -[Scott] Good kid. -Thank you, Chef Justin. 620 00:27:13,633 --> 00:27:15,299 Finally, Chef Adrianna. 621 00:27:15,301 --> 00:27:19,737 [Adrianna] Okay, so I tried to make a bison spleen cabbage taco. 622 00:27:19,838 --> 00:27:20,938 Cabbage got a little overcooked, 623 00:27:21,040 --> 00:27:22,439 which is why you can't actually pick it up. 624 00:27:22,541 --> 00:27:26,043 I was struggling with the spleen, so it got the best of me. 625 00:27:26,045 --> 00:27:27,544 [Marc] Are you chopping yourself? 626 00:27:27,546 --> 00:27:29,413 -It sounds like you're chopping yourself. -[Adrianna] I'm sorry. 627 00:27:29,415 --> 00:27:31,515 -It sounds like you're chopping yourself. -I'm gonna tell you, 628 00:27:31,517 --> 00:27:33,350 of all of the spleen preparations 629 00:27:33,452 --> 00:27:35,352 I've tasted today, 630 00:27:35,454 --> 00:27:37,521 yours to me is the most delicious. 631 00:27:38,524 --> 00:27:40,624 I like the use of the ingredients. 632 00:27:40,626 --> 00:27:44,828 I do taste a little bit of that gummy noodle flavor. 633 00:27:44,830 --> 00:27:47,231 The sweetness is a nice balance to all the heat. 634 00:27:47,233 --> 00:27:49,033 -Thank you. -[Nilou] Um, your cabbage is overcooked. 635 00:27:49,101 --> 00:27:50,634 Yeah. 636 00:27:50,636 --> 00:27:55,105 It would have been amazing if you could've made us great tortillas. 637 00:27:55,107 --> 00:28:01,512 I wish I could taste the version of this dish if you had ten more minutes. 638 00:28:01,514 --> 00:28:04,748 You didn't think your salsa is going to be as good as it is, but it is bright. 639 00:28:04,850 --> 00:28:08,385 It's acidic, it's spicy. It's absolutely delicious. 640 00:28:08,387 --> 00:28:10,120 And when you're eating it with this breading 641 00:28:10,122 --> 00:28:11,655 and a little bit of the spleen, 642 00:28:11,757 --> 00:28:13,190 -I think it kind of works. -Thank you, chef. 643 00:28:13,192 --> 00:28:15,426 [Scott] Chef, you have to rely on your skill set 644 00:28:15,428 --> 00:28:20,164 and you have an incredible skill set of making fantastic flavors. 645 00:28:20,232 --> 00:28:22,633 -Don't sell yourself short on that. -Yes. 646 00:28:22,735 --> 00:28:24,501 -I need to work on my compliments. -Knock it off. 647 00:28:24,503 --> 00:28:25,803 -Like, knock it off. -Knock it off. 648 00:28:25,805 --> 00:28:28,706 -[Adrianna] Yes, chef. -Yes, sir. Thank you. 649 00:28:28,708 --> 00:28:29,940 [Ted] All right. 650 00:28:31,210 --> 00:28:33,711 Before the dessert round, one more chef must leave us. 651 00:28:34,814 --> 00:28:35,913 [Jeremy] Without a doubt, 652 00:28:35,915 --> 00:28:38,215 bison spleen is the hardest protein 653 00:28:38,217 --> 00:28:39,717 I have ever worked with, 654 00:28:39,719 --> 00:28:43,420 but if the judges can look past the thickness of my bison spleen, 655 00:28:43,422 --> 00:28:44,855 I think I'm in the next round, for sure. 656 00:28:46,759 --> 00:28:48,625 [Adrianna] This was a very difficult round, 657 00:28:48,627 --> 00:28:51,462 and my dish was the least composed out of the three. 658 00:28:51,563 --> 00:28:54,064 I feel like that's gonna be a downfall for me. 659 00:29:15,020 --> 00:29:17,821 [Ted] So whose dish is on the chopping block? 660 00:29:22,361 --> 00:29:25,229 Chef Jeremy, you've been chopped. Judges? 661 00:29:25,231 --> 00:29:27,598 [Marc] Jeremy, I feel like you really rolled the dice there. 662 00:29:27,600 --> 00:29:32,302 Unfortunately, making tonkatsu with the spleen is not what needed to happen here. 663 00:29:32,304 --> 00:29:36,106 The overpowering flavor of it, it was just way too much. 664 00:29:36,108 --> 00:29:37,808 So unfortunately, we had to chop you. 665 00:29:37,810 --> 00:29:39,209 But don't blame us. 666 00:29:39,211 --> 00:29:41,812 -You gotta to blame those friends of yours. -Oh, I know who. 667 00:29:41,814 --> 00:29:44,181 -[Marc] Keep up the good work. Cheers. -[Ted] Thank you, chef. 668 00:29:44,183 --> 00:29:45,515 -Thank you. -[Ted] Be well. 669 00:29:46,752 --> 00:29:48,385 [Jeremy] Ah, you know, I'm a little disappointed 670 00:29:48,387 --> 00:29:50,454 I didn't make it, but you know what? I stand behind it. 671 00:29:50,523 --> 00:29:54,324 I will never forget that one of you out there gave us bison spleen, 672 00:29:54,326 --> 00:29:56,059 and it was ultimately why I was chopped. 673 00:29:57,429 --> 00:29:58,562 You guys are mean. 674 00:30:01,400 --> 00:30:04,334 [Ted] Chef Adrianna, Chef Justin, Chopped fans 675 00:30:04,403 --> 00:30:08,038 wanted you to work with the four ingredients you'll find in these. 676 00:30:13,245 --> 00:30:15,145 Open 'em up. 677 00:30:15,214 --> 00:30:16,914 -[Adrianna] Okay. -[Justin] Okay. This is weird. 678 00:30:16,916 --> 00:30:18,849 [Ted] Viewers have done it again. 679 00:30:18,951 --> 00:30:20,150 [Alejandra] My name is Alejandra. 680 00:30:20,252 --> 00:30:21,485 And I'm Valerie. 681 00:30:21,487 --> 00:30:24,021 And we are from Colombia, 682 00:30:24,023 --> 00:30:27,324 and we want to see the asparagus Bundt cake. 683 00:30:27,326 --> 00:30:29,827 Viewers, asparagus Bundt cake? Are you serious? 684 00:30:29,829 --> 00:30:33,697 -[Ted] You also received dragon fruit. -[Justin] Interesting. 685 00:30:33,699 --> 00:30:36,333 Dragon fruit, I've worked with a lot of times before. 686 00:30:36,435 --> 00:30:40,337 It's a mild sweet flavor that really can be blended into a lot of things. 687 00:30:40,439 --> 00:30:42,406 -[Ted] Dirt soda. -[Adrianna] Never worked with that. 688 00:30:42,408 --> 00:30:44,308 [Justin] Does it taste like dirt? 689 00:30:44,310 --> 00:30:45,609 Great. Thanks, guys. 690 00:30:45,611 --> 00:30:49,313 And this is chocolate. 691 00:30:49,315 --> 00:30:50,948 [Ted] And tie-dye chocolate bars. 692 00:30:53,419 --> 00:30:55,819 [Adrianna] Viewers, this is gonna be a tough one. 693 00:30:56,822 --> 00:30:58,322 [Ted] Thirty minutes. 694 00:30:58,324 --> 00:30:59,623 Clock starts now. 695 00:30:59,625 --> 00:31:01,258 Let's go, chefs. 696 00:31:01,360 --> 00:31:02,559 [Nilou] Viewer's choice! 697 00:31:02,595 --> 00:31:04,061 -[Justin] Whoo! -[Adrianna] I wanna do... 698 00:31:04,063 --> 00:31:07,331 [Ted] Judges, asparagus Bundt cake? 699 00:31:07,333 --> 00:31:11,034 [Marc] Sounds pretty crazy, but it actually tastes like a nice Bundt cake. 700 00:31:11,136 --> 00:31:12,602 [Justin] Okay. 701 00:31:12,604 --> 00:31:14,938 [Nilou] I would say that if you were to try to imagine a carrot cake 702 00:31:15,007 --> 00:31:17,608 or a zucchini cake, it feels a lot like that. 703 00:31:17,610 --> 00:31:18,709 [Marc] It's got nuts in it too. 704 00:31:18,711 --> 00:31:19,943 [Nilou] Nuts and raisins 705 00:31:20,045 --> 00:31:22,546 and like a lot of great flavor, a lot of great spices. 706 00:31:24,116 --> 00:31:25,349 [Justin] How's that soda? 707 00:31:25,417 --> 00:31:26,550 That's gnarly. 708 00:31:29,054 --> 00:31:31,388 Ugh! 709 00:31:31,390 --> 00:31:33,423 Now the dirt soda, I wouldn't say 710 00:31:33,425 --> 00:31:36,560 it tastes like dirt, although I have to say I... 711 00:31:36,629 --> 00:31:38,829 it's been a long time since I've had a nice bowl of dirt. 712 00:31:38,831 --> 00:31:41,765 I did discern quite a bit of dirt in the dirt soda. 713 00:31:41,833 --> 00:31:43,099 Yeah. And I... 714 00:31:43,101 --> 00:31:47,304 I wouldn't say it's offensive, but it, there's terroir there. 715 00:31:47,306 --> 00:31:48,438 [Justin] Okay. 716 00:31:48,507 --> 00:31:50,607 My mom's favorite dessert is cannolis. 717 00:31:50,609 --> 00:31:56,413 All these flavor profiles I could make into a cool cannoli-ish thing. 718 00:31:56,415 --> 00:31:58,415 I got eggs on the station if you need 'em. 719 00:31:58,417 --> 00:32:02,119 So cannolis normally have a sweet round shell 720 00:32:02,121 --> 00:32:04,087 and the cannoli filling that's piped inside. 721 00:32:04,089 --> 00:32:06,957 But I don't have time to make this sweet shell, 722 00:32:07,059 --> 00:32:08,458 so I take the puff pastry dough out 723 00:32:08,527 --> 00:32:09,626 and get it in the oven right away 724 00:32:09,628 --> 00:32:11,261 'cause I know it's gonna take a while. 725 00:32:11,330 --> 00:32:13,230 Don't forget the puff pastry. 726 00:32:15,634 --> 00:32:16,733 For the cannoli filling, 727 00:32:16,802 --> 00:32:18,502 I start with breaking down the dragon fruit 728 00:32:18,504 --> 00:32:20,237 with a little bit of that dirt soda, 729 00:32:20,306 --> 00:32:23,407 grab some ricotta and mascarpone and whip that. 730 00:32:24,510 --> 00:32:26,743 I can chop off this white chocolate bar 731 00:32:26,812 --> 00:32:28,645 and put it into the cannoli filling 732 00:32:28,714 --> 00:32:31,615 just like you would with a mini chocolate chips. 733 00:32:31,617 --> 00:32:34,318 I am one round away from winning $10,000, 734 00:32:34,320 --> 00:32:37,020 so I'm very zoned in and focused. 735 00:32:37,022 --> 00:32:39,222 All right, couple of more things. 736 00:32:39,224 --> 00:32:40,891 Come on. 737 00:32:40,893 --> 00:32:44,127 It's the last round. I'm ready to go. Feeling confident. 738 00:32:44,129 --> 00:32:46,763 Inspiration for my dish is my abuela. 739 00:32:46,832 --> 00:32:48,098 So, masa. 740 00:32:48,100 --> 00:32:49,900 I know that I want to do one of her favorite things. 741 00:32:49,902 --> 00:32:55,205 I'm making Arroz con Leche with asparagus Bundt cake masa tortillas. 742 00:32:55,207 --> 00:32:57,207 Arroz con Leche is a rice pudding. 743 00:32:57,209 --> 00:32:58,909 It has got a lot of sweetness to it, 744 00:32:58,911 --> 00:33:00,711 so I'm thinking I can probably incorporate 745 00:33:00,713 --> 00:33:04,715 the starch soda into it without affecting that Arroz con Leche much. 746 00:33:04,717 --> 00:33:06,216 Come on, tortillas. 747 00:33:06,218 --> 00:33:07,918 Chef Adrianna, what are you building? 748 00:33:07,920 --> 00:33:10,253 So, chef, I'm actually making some tortillas this time. 749 00:33:10,322 --> 00:33:12,689 Ah! 750 00:33:12,691 --> 00:33:14,124 -[Scott] There you go. -Hey. 751 00:33:14,126 --> 00:33:16,360 You wanted the tortillas, I'm trying to bring the tortillas. 752 00:33:20,532 --> 00:33:22,499 [Marc] Justin was cooking off puff pastry. 753 00:33:22,501 --> 00:33:24,401 How did he cook that pastry so quickly? 754 00:33:24,403 --> 00:33:26,103 I'm worried it's not cooked all the way through. 755 00:33:27,239 --> 00:33:29,339 [Justin] Pulled the puff pastry out, I'm unsure 756 00:33:29,408 --> 00:33:30,907 if it's really cooked through in the middle, 757 00:33:30,909 --> 00:33:34,411 but I don't want to take the risk of overcooking these. 758 00:33:34,413 --> 00:33:36,613 I see the espresso machine over there 759 00:33:36,615 --> 00:33:39,349 and instantly I'm like, "Okay, let's do some coffee." 760 00:33:39,418 --> 00:33:41,885 I add the icing from the Bundt cake 761 00:33:41,887 --> 00:33:44,921 as it's kinda like the cream for the espresso. 762 00:33:44,923 --> 00:33:47,324 I then hit it with a little shot of this dirt soda 763 00:33:47,326 --> 00:33:50,794 to kind of introduce another ingredient highlighted as well. 764 00:33:50,796 --> 00:33:52,329 Hmm, that's interesting. 765 00:33:52,331 --> 00:33:53,463 Okay. 766 00:33:53,565 --> 00:33:55,132 All right. What I'm gonna do with my chocolate? 767 00:33:55,134 --> 00:33:57,434 I have to turn this chocolate into something crunchy. 768 00:33:57,536 --> 00:34:01,304 Is the tie-dye chocolate, though, is it white chocolate that's been with coloring? 769 00:34:01,306 --> 00:34:02,906 [Marc] Yes. 770 00:34:02,974 --> 00:34:04,808 [Adrianna] I melt down the chocolate with some butter and some brown sugar. 771 00:34:04,810 --> 00:34:06,209 I toast my nuts just a little bit 772 00:34:06,211 --> 00:34:08,345 and I throw them in there and get them coated. 773 00:34:10,649 --> 00:34:12,516 So I continue going back to my rice. 774 00:34:12,518 --> 00:34:15,719 Damn it, I'm really scared of this rice not being cooked. 775 00:34:15,721 --> 00:34:17,754 It's not cooking as quickly as I need it to. 776 00:34:17,856 --> 00:34:21,224 Adrianna is having a little bit of a nervous moment right now... 777 00:34:21,226 --> 00:34:22,559 -[Nilou] Hmm. -...with the rice pudding. 778 00:34:22,661 --> 00:34:24,628 Ah, she's got two basket ingredients in there. 779 00:34:24,630 --> 00:34:26,730 -It's the chocolate and the dirt soda. -[Nilou] Hmm. 780 00:34:26,732 --> 00:34:29,633 And I'm not sure if it's gonna be cooked all the way through. 781 00:34:29,734 --> 00:34:30,801 [Adrianna] Still not done. 782 00:34:30,803 --> 00:34:32,602 I'm in bad trouble. 783 00:34:44,216 --> 00:34:45,949 [Justin] Corner it. Behind, behind, behind, behind. 784 00:34:49,521 --> 00:34:51,421 [Adrianna] Come on, rice. I need you to cook. 785 00:34:51,423 --> 00:34:53,824 Still checking my rice pudding. It's still not done. 786 00:34:53,826 --> 00:34:55,358 Cutting it close on my rice. 787 00:34:55,427 --> 00:34:57,527 Now, a rice pudding, it's gotta cook 788 00:34:57,529 --> 00:34:59,162 and it's gotta basically overcook. 789 00:34:59,264 --> 00:35:00,263 -Right? -[Nilou] Yeah. 790 00:35:00,265 --> 00:35:01,798 [Scott] You don't wanna have it undercooked. 791 00:35:01,800 --> 00:35:04,000 [Adrianna] I continue to add some more dirt soda. 792 00:35:04,002 --> 00:35:05,502 I'm just making sure I don't burn it 793 00:35:05,504 --> 00:35:08,638 and I'm able to present it on the plate. 794 00:35:08,740 --> 00:35:10,707 I don't want to burn this. 795 00:35:10,709 --> 00:35:13,143 [Justin] I'm extremely happy with how the cannoli filling came out. 796 00:35:13,145 --> 00:35:16,480 I feel like it just needs another component to brighten it up. 797 00:35:16,482 --> 00:35:19,216 So I decide to break down more dragon fruit, 798 00:35:19,218 --> 00:35:21,518 a little bit of raspberries a little bit of sugar, 799 00:35:21,520 --> 00:35:22,853 a little bit of shaved white chocolate 800 00:35:22,921 --> 00:35:24,921 and a little hint of that dirt soda. 801 00:35:27,759 --> 00:35:29,860 All right, buddy. Time for some fruit, man. 802 00:35:29,961 --> 00:35:32,729 I have to get working on the dragon fruit now. 803 00:35:32,731 --> 00:35:34,431 I decide to macerate that, 804 00:35:34,433 --> 00:35:35,932 with some flavors that I really love, 805 00:35:35,934 --> 00:35:38,001 the chili powder, a little bit of cayenne. 806 00:35:40,506 --> 00:35:42,305 -What else do I need? -Let's go, guys. Let's go. 807 00:35:42,307 --> 00:35:45,408 [Nilou] Here we go, Adrianna. Here we go, Justin. 808 00:35:45,410 --> 00:35:46,610 [Ted] Twenty seconds left. 809 00:35:46,612 --> 00:35:48,111 You need all those ingredients on a plate. 810 00:35:48,113 --> 00:35:50,413 [Nilou] You can do it. I know you can. 811 00:35:50,415 --> 00:35:51,948 [Justin] Oh, my hand's shaking so bad. 812 00:35:53,919 --> 00:35:56,620 [Ted] All right, chefs. Final seconds of the final round. 813 00:35:56,622 --> 00:36:00,624 Ten, nine, eight, seven, 814 00:36:00,626 --> 00:36:04,728 six, five, four, three, 815 00:36:04,730 --> 00:36:06,963 hurry up, two, one. 816 00:36:06,965 --> 00:36:08,665 -[Justin] Boom! -[Ted] Time's up. 817 00:36:15,240 --> 00:36:17,073 [Adrianna] I really did it for, for my grandma. 818 00:36:17,075 --> 00:36:20,644 All the things that she love sweet tortillas, rice puddin Feeling confident. 819 00:36:20,712 --> 00:36:24,114 But I think Justin is a huge competition, giving me a run for my money. 820 00:36:25,350 --> 00:36:26,650 [Justin] I'm feeling pretty confident. 821 00:36:26,685 --> 00:36:28,418 The only thing that I have a small concern abou 822 00:36:28,420 --> 00:36:30,687 is maybe the puff pastry is slightly undercooked. 823 00:36:30,689 --> 00:36:33,823 It's like right there on that edge where it's iffy. 824 00:36:41,500 --> 00:36:44,901 Chef Adrianna, Chef Justin, in that final viewer's choice basket, 825 00:36:44,903 --> 00:36:48,505 you got an asparagus Bundt cake, 826 00:36:48,507 --> 00:36:54,144 dragon fruit, dirt soda and a tie-dyed chocolate bar. 827 00:36:54,213 --> 00:36:56,313 Chef Adrianna, tell 'em what you made. 828 00:36:56,315 --> 00:36:58,481 [Adrianna] So I did like an Arroz con Leche 829 00:36:58,483 --> 00:37:01,651 with asparagus Bundt cake tortilla. 830 00:37:03,755 --> 00:37:07,490 What was the spice mix that you macerated the dragon fruit with? 831 00:37:07,492 --> 00:37:09,526 So I put a little bit chili powder, a little bit of cayenne, 832 00:37:09,528 --> 00:37:11,728 lemon zest, did it come out good? 833 00:37:14,333 --> 00:37:15,932 It's great. 834 00:37:16,034 --> 00:37:18,935 It feels like when you're on the street in Mexico 835 00:37:19,004 --> 00:37:20,804 and you get the chili with any fruit 836 00:37:20,806 --> 00:37:22,505 that you're having, it's wonderful. 837 00:37:23,942 --> 00:37:25,909 The rice pudding, what's unbelievable about it is 838 00:37:25,911 --> 00:37:27,844 how great the flavor is, 839 00:37:27,946 --> 00:37:29,813 despite the center of the rice isn't cooked. 840 00:37:31,316 --> 00:37:34,017 [Marc] Now, flavor wise and techniques are really good. 841 00:37:34,019 --> 00:37:36,753 I just feel like there's something missing here 842 00:37:36,855 --> 00:37:40,257 just to tie the rice together with the tortilla 843 00:37:40,325 --> 00:37:42,425 and have it to make more sense. 844 00:37:42,427 --> 00:37:45,228 -Yes, chef. -I... I disagree with you, Marc. 845 00:37:45,230 --> 00:37:46,563 I think this is great. 846 00:37:46,632 --> 00:37:50,934 There is an inherent rusticity to this that is endearing. 847 00:37:50,936 --> 00:37:53,336 You're saying something in this plate. 848 00:37:53,438 --> 00:37:56,806 We know you better by us eating this. 849 00:37:56,808 --> 00:37:59,509 Thank you, chef. Yeah, feels good to hear that. 850 00:37:59,511 --> 00:38:01,511 Moving on to Chef Justin. 851 00:38:01,513 --> 00:38:02,912 [Justin] All right, chefs. 852 00:38:02,914 --> 00:38:06,316 So what I did was kind of a deconstructed cannoli and cafe. 853 00:38:06,318 --> 00:38:07,817 I wanted to make it interactive. 854 00:38:09,187 --> 00:38:11,755 [Marc] I like this cannoli filling that you've got going on here. 855 00:38:11,856 --> 00:38:14,057 You got that white chocolate tie dye. 856 00:38:14,059 --> 00:38:17,093 It's like a little confetti cannoli filling here, which is cute. 857 00:38:17,095 --> 00:38:18,528 I... I like it. 858 00:38:18,530 --> 00:38:20,063 The puff pastry unfortunately, 859 00:38:20,132 --> 00:38:21,398 when you get it into the inside, 860 00:38:21,400 --> 00:38:22,932 it's sort of doughy in the middle. 861 00:38:24,503 --> 00:38:25,835 [Scott] I think your flavors are great. 862 00:38:25,904 --> 00:38:28,338 I love the textures and the cream itself. 863 00:38:28,407 --> 00:38:30,040 I think your use of the tie-dyed chocolate 864 00:38:30,042 --> 00:38:33,109 is clever inside this cannoli cream also. 865 00:38:33,111 --> 00:38:37,013 [Nilou] I love the idea of a DIY cannoli. 866 00:38:37,015 --> 00:38:39,215 I think this is a really whimsical, 867 00:38:39,217 --> 00:38:41,451 playful take on a classic, 868 00:38:41,486 --> 00:38:43,620 and you should be very proud of yourself. 869 00:38:43,622 --> 00:38:46,323 -[Justin] Thank you so much. -[Ted] Okay. 870 00:38:46,325 --> 00:38:51,261 All three rounds matter as the judges decide who is the Chopped champion? 871 00:38:51,363 --> 00:38:52,529 Thank you, chefs. 872 00:38:57,602 --> 00:38:59,302 Being here during a viewer's choice battle, 873 00:38:59,304 --> 00:39:01,438 it was so interesting in that despite the fact 874 00:39:01,506 --> 00:39:04,140 that there were so many unusual ingredients, 875 00:39:04,209 --> 00:39:06,743 every single chef really embraced them. 876 00:39:06,845 --> 00:39:08,611 I feel like Adrianna's appetizer 877 00:39:08,613 --> 00:39:10,613 was the dish of the day for me. 878 00:39:10,615 --> 00:39:13,516 The tripe from the stomach sandwich was stewed perfectly. 879 00:39:13,518 --> 00:39:15,618 I think that she went a little heavy on the chili. 880 00:39:15,620 --> 00:39:17,186 I didn't mind the spice at all. 881 00:39:17,288 --> 00:39:20,357 I think it was reminiscent of something you would find in someone's home. 882 00:39:20,458 --> 00:39:23,026 [Marc] So just Justin for the appetizer round, made us a taco, 883 00:39:23,028 --> 00:39:25,328 which is really, you know, a safe bet. 884 00:39:25,330 --> 00:39:28,698 His big mistake, though, I think was not enough seasoning, not enough heat. 885 00:39:28,700 --> 00:39:31,234 And then using that pineappl just too sweet. 886 00:39:31,303 --> 00:39:33,737 I thought Justin did a great job on the main course. 887 00:39:33,805 --> 00:39:35,438 And I appreciate, you know, that nod 888 00:39:35,540 --> 00:39:37,941 to a classic Korean bibimbap 889 00:39:38,042 --> 00:39:40,243 He just fried an egg on top of that instead of trying to make 890 00:39:40,345 --> 00:39:43,947 some fancy, fancy fried egg sauce that did not work. 891 00:39:44,048 --> 00:39:46,349 If you looked at Adrianna's entree, 892 00:39:46,451 --> 00:39:50,353 she breaded that little tiny piece of spleen. 893 00:39:50,455 --> 00:39:53,223 I thought that was my favorite bite of spleen. 894 00:39:53,225 --> 00:39:54,824 But, you know, let's face it, the... 895 00:39:54,826 --> 00:39:57,227 the cabbage was a little overcooked on her plate. 896 00:39:57,229 --> 00:39:58,627 [Scott] Absolutely. 897 00:39:58,629 --> 00:40:00,864 [Nilou] When you look at today's competition with Adrianna, 898 00:40:00,932 --> 00:40:03,666 we've seen a lot of soul, a lot of emotion. 899 00:40:03,668 --> 00:40:05,502 [Marc] And I think Justin was a great technician. 900 00:40:05,504 --> 00:40:08,238 I thought his dessert was actually plated beautifully. 901 00:40:08,339 --> 00:40:10,640 [Scott] I was gonna say exactly the same thing. 902 00:40:10,742 --> 00:40:12,442 Are we gonna go for the heart or the head? 903 00:40:20,652 --> 00:40:23,653 [Adrianna] I want this one very badly for myself, for my career. 904 00:40:23,722 --> 00:40:25,822 But we had some crazy ingredients thrown at us, 905 00:40:25,824 --> 00:40:28,024 so it's gonna be a tight race. 906 00:40:29,961 --> 00:40:34,230 [Justin] I'm feeling overwhelmed, stressed out, excited, nervous. 907 00:40:34,232 --> 00:40:37,100 I'm just a melting pot of emotions right now. 908 00:40:39,704 --> 00:40:43,106 So, whose dish is on the chopping block? 909 00:40:53,618 --> 00:40:55,552 Chef Justin, you've been chopped. 910 00:40:55,620 --> 00:40:57,720 -Judges? -[Scott] Chef Justin. 911 00:40:57,722 --> 00:40:59,622 First of all, we loved having you here today. 912 00:40:59,624 --> 00:41:01,424 In the second round, your bibimbap, 913 00:41:01,426 --> 00:41:04,227 we liked the rice, we liked the idea that you created. 914 00:41:04,229 --> 00:41:05,929 Unfortunately, the fried egg sauce 915 00:41:05,931 --> 00:41:08,298 that you made was just the wrong ingredient. 916 00:41:08,300 --> 00:41:10,500 In the final round, it was a great dessert, 917 00:41:10,502 --> 00:41:14,337 but it just wasn't enough to overcome your competitor. 918 00:41:14,439 --> 00:41:17,207 And so we had to chop you. 919 00:41:17,209 --> 00:41:18,408 -Good job. -All right, Justin. 920 00:41:18,410 --> 00:41:19,809 Congratulations. 921 00:41:19,811 --> 00:41:21,544 -[Ted] Good luck to you, chef. -[Justin] Thank you. 922 00:41:24,816 --> 00:41:27,417 It sucks not winning the $10,000. 923 00:41:27,419 --> 00:41:30,820 I'm just happy to have come out and compete and been able to get as far as I did. 924 00:41:33,024 --> 00:41:37,494 [Ted] And that means, Chef Adrianna Siller, you are the Chopped champion. 925 00:41:37,496 --> 00:41:41,130 You survived three rounds of insanely tough ingredients 926 00:41:41,132 --> 00:41:44,100 and earned a cool $10,000 for your trouble. 927 00:41:44,102 --> 00:41:45,235 Congratulations. 928 00:41:45,303 --> 00:41:47,036 -[Adrianna] Yeah. -Thank you. 929 00:41:47,138 --> 00:41:49,138 Go, girl. 930 00:41:49,240 --> 00:41:52,308 [Adrianna] Now that I've won it feels surreal. 931 00:41:52,310 --> 00:41:53,943 My mom is gonna be so proud 932 00:41:53,945 --> 00:41:55,411 And I'm very proud of myself.