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.