1
00:00:01,100 --> 00:00:02,367
Hunter, where'd all
the red lights come from?
2
00:00:02,367 --> 00:00:04,700
They had a Red Light Special
on red lights
3
00:00:04,700 --> 00:00:05,900
at the hardware store,
4
00:00:05,900 --> 00:00:07,700
buy nine, get one free.
It's awesome.
5
00:00:07,700 --> 00:00:09,200
What are we gonna do
with all the red lights?
6
00:00:09,200 --> 00:00:10,600
That means it's 10
flashing red lights.
7
00:00:10,600 --> 00:00:12,066
I don't know, start
dance cover or something.
8
00:00:12,066 --> 00:00:13,166
No. I've got a better idea.
9
00:00:13,166 --> 00:00:14,900
How about we do
a Red Light Special
10
00:00:14,900 --> 00:00:16,700
-in all 10 aisles? Okay?
-Ooh.
11
00:00:16,700 --> 00:00:19,000
That way tonight chefs
will have to use the special
12
00:00:19,000 --> 00:00:20,266
from every aisle they shop in.
13
00:00:20,266 --> 00:00:21,867
Oh, my god.
14
00:00:21,867 --> 00:00:23,667
No. Ah!
15
00:00:23,667 --> 00:00:25,367
So, we've got like
a beef turkey in seven.
16
00:00:25,367 --> 00:00:27,367
We got two shrimp chips
in four,
17
00:00:27,367 --> 00:00:29,000
turkey bacon in ten.
You get the idea?
18
00:00:29,000 --> 00:00:30,367
-I love that.
-The more random, the better.
19
00:00:30,367 --> 00:00:31,600
What?
20
00:00:31,600 --> 00:00:33,767
[Guy]
It's gonna be a Red Light
Special Extravaganza.
21
00:00:33,767 --> 00:00:35,400
This plate is beautiful.
22
00:00:35,400 --> 00:00:37,000
Right now
on Guy's Grocery Games.
23
00:00:37,000 --> 00:00:38,300
-Awesome.
-Is that... So, is that a no
24
00:00:38,300 --> 00:00:39,700
-on the dance club thing?
-No.
25
00:00:39,700 --> 00:00:41,667
-After. After.
-Okay. Good. Good.
26
00:00:42,266 --> 00:00:44,867
[siren wailing]
27
00:00:44,867 --> 00:00:46,166
So, let's meet our chefs now.
28
00:00:46,166 --> 00:00:49,266
First up, Enia Patterson,
AKA, "Flava P,"
29
00:00:49,266 --> 00:00:51,867
the executive chef
in an Atlanta Georgia eatery
30
00:00:51,867 --> 00:00:55,000
who loves to cook, rap,
paint at the same time.
31
00:00:55,000 --> 00:00:56,066
This we gotta see.
32
00:00:56,066 --> 00:00:58,967
♪ Flava P from the A Town
Up in Flavor Town ♪
33
00:00:58,967 --> 00:01:01,867
♪ Next time he do a triple D,
I'mma be in the trunk ♪
34
00:01:01,867 --> 00:01:03,000
Ah. [chuckles]
35
00:01:03,000 --> 00:01:05,266
Not only am I cooking,
I paint canvases.
36
00:01:05,266 --> 00:01:07,400
I plate my food
on top of the canvases.
37
00:01:07,400 --> 00:01:08,367
It's edible paint.
38
00:01:08,367 --> 00:01:10,100
Where you at, Uncle Guy?
What's up?
39
00:01:10,100 --> 00:01:11,667
Oh, wait a second.
We're getting the bling out.
40
00:01:11,667 --> 00:01:12,800
Let me get my stuff out there.
41
00:01:12,800 --> 00:01:14,266
-Good luck.
-Oh.
42
00:01:14,266 --> 00:01:15,300
Oh, you don't get the...
43
00:01:15,300 --> 00:01:17,367
You gotta win
before you get the pose.
44
00:01:17,367 --> 00:01:18,967
Next, Jack Hotchkin,
45
00:01:18,967 --> 00:01:20,867
the California coastal
fine dining chef
46
00:01:20,867 --> 00:01:23,467
who has worked and cooked for
big names in the food world
47
00:01:23,467 --> 00:01:25,266
and wants to open
his own place.
48
00:01:25,266 --> 00:01:26,867
[Jack] I worked
at the Chateau Marmont,
49
00:01:26,867 --> 00:01:28,467
the Hangout for chefs.
50
00:01:28,467 --> 00:01:30,367
Now, Anthony Bourdain,
Eric Ripert,
51
00:01:30,367 --> 00:01:31,400
they used to make me
so nervous.
52
00:01:31,400 --> 00:01:32,867
-Hey.
-Big man.
53
00:01:32,867 --> 00:01:34,867
I've been so nervous all day
waiting for this to happen.
54
00:01:34,867 --> 00:01:37,600
And I gotta teach my kids
that it's okay to do things
55
00:01:37,600 --> 00:01:39,667
that make you nervous.
[chuckles]
56
00:01:39,667 --> 00:01:40,834
-Nice to have you.
-Nice to see you.
57
00:01:42,300 --> 00:01:43,600
And then we got Tehari Head,
58
00:01:43,600 --> 00:01:45,467
this chef who worked
his way up in the industry
59
00:01:45,467 --> 00:01:46,900
with no formal training
60
00:01:46,900 --> 00:01:48,400
and is now the executive chef
61
00:01:48,400 --> 00:01:50,000
in an upscale
Boston restaurant.
62
00:01:50,000 --> 00:01:52,166
The restaurant is kind of
like a melting pot of food.
63
00:01:52,166 --> 00:01:53,867
Caribbean, Irish, Southern.
64
00:01:53,867 --> 00:01:56,867
Coming up in this industry
without training is hard.
65
00:01:56,867 --> 00:01:58,767
It's been a grind,
and I'm still grinding.
66
00:01:58,767 --> 00:02:01,166
[Guy] There he is.
Good my friend.
67
00:02:02,100 --> 00:02:04,767
And finally, Edalyn Garcia,
the executive chef
68
00:02:04,767 --> 00:02:07,000
for California Farm
to Table Restaurant
69
00:02:07,000 --> 00:02:09,667
and team captain
of the Youth Team USA
70
00:02:09,667 --> 00:02:12,166
at the 2012 Culinary Olympics.
71
00:02:12,166 --> 00:02:13,600
[Edalyn]
The Culinary Olympics,
72
00:02:13,600 --> 00:02:16,900
that was a super
crazy experience,
73
00:02:16,900 --> 00:02:19,300
really helped me perform
under pressure.
74
00:02:19,300 --> 00:02:20,867
Yeah. You have seen it all.
75
00:02:20,867 --> 00:02:22,934
-Eddie.
-Go get 'em.
76
00:02:25,000 --> 00:02:27,600
Chefs, welcome.
We have filled the store
77
00:02:27,600 --> 00:02:29,867
with some really
special things for you, okay?
78
00:02:29,867 --> 00:02:33,100
We have two
really intense rounds
79
00:02:33,100 --> 00:02:34,700
that are also
gonna be special.
80
00:02:34,700 --> 00:02:36,767
Now the chef, unfortunately,
with the lowest score
81
00:02:36,767 --> 00:02:38,300
at the end of the first round
82
00:02:38,300 --> 00:02:39,467
will be checking out.
83
00:02:39,467 --> 00:02:42,667
But, the chef with the
highest combined score
84
00:02:42,667 --> 00:02:44,166
at the end of two rounds,
85
00:02:44,166 --> 00:02:45,667
get a chance to shop
Flavor Town Market
86
00:02:45,667 --> 00:02:48,300
for up to $20,000.
87
00:02:48,300 --> 00:02:50,000
Talk about a money
back guarantee.
88
00:02:50,000 --> 00:02:51,867
-Ooh.
-[Guy] First challenge.
89
00:02:51,867 --> 00:02:54,867
I want you to make the judges
a fried feast.
90
00:02:54,867 --> 00:02:58,200
An impressive plate
of crispy, crunchy, goodness.
91
00:02:58,200 --> 00:03:00,467
Now, I'm excited to tell you
about our specials
92
00:03:00,467 --> 00:03:02,400
because they are...
I should say,
93
00:03:02,400 --> 00:03:04,100
they're extra specials.
94
00:03:04,100 --> 00:03:05,567
And to introduce that to you,
95
00:03:05,567 --> 00:03:06,667
-Hunter Fieri.
-Hi.
96
00:03:06,667 --> 00:03:07,767
-Hey.
-Hey.
97
00:03:07,767 --> 00:03:09,800
-How's it going chefs?
-Fantastic. What's going on?
98
00:03:09,800 --> 00:03:11,467
Tell 'em
about tonight's specials.
99
00:03:11,467 --> 00:03:13,567
This is the first time
at Triple G,
100
00:03:13,567 --> 00:03:15,800
we have ever had
a Red Light Special
101
00:03:15,800 --> 00:03:17,333
in every single aisle.
102
00:03:18,367 --> 00:03:22,133
Because this is Red Light
Special Extravaganza.
103
00:03:23,266 --> 00:03:26,967
Now, in any aisle that
you pick out an ingredient,
104
00:03:26,967 --> 00:03:30,867
you'll also have to pick up
that Red Light Special item
105
00:03:30,867 --> 00:03:32,867
and incorporated
into your dish.
106
00:03:32,867 --> 00:03:34,200
Hunter, what kind
of delicious...
107
00:03:34,200 --> 00:03:36,100
-Ooh.
-I mean, there's some
good ones on here.
108
00:03:36,100 --> 00:03:37,467
-Look at--
-There's some goodies.
109
00:03:37,467 --> 00:03:39,100
-[Guy] Baby carrots.
-[Hunter] Cocktail onions.
110
00:03:39,100 --> 00:03:41,367
-[Guy] Beer, shrimp chips.
-[Hunter] [indistinct]
111
00:03:41,367 --> 00:03:42,867
[Guy] Maraschino cherries,
pudding cups,
112
00:03:42,867 --> 00:03:44,867
beef jerky, chocolate cereal,
113
00:03:44,867 --> 00:03:46,567
almond butter, turkey bacon.
114
00:03:46,567 --> 00:03:47,767
This is great, Hunter.
115
00:03:47,767 --> 00:03:49,567
If you shop five aisles...
116
00:03:49,567 --> 00:03:51,100
you'll have five
red light items.
117
00:03:51,100 --> 00:03:52,767
It will have to be
included in your dish.
118
00:03:52,767 --> 00:03:55,166
All right. Thirty minutes
to make your fried feast
119
00:03:55,166 --> 00:03:57,667
that takes advantage
of the Red Light Specials.
120
00:03:57,667 --> 00:04:00,767
You can use three items
from the same aisle, okay?
121
00:04:00,767 --> 00:04:01,900
-But they don't...
-Yeah. Okay.
122
00:04:01,900 --> 00:04:03,667
They still only get
two things, though.
123
00:04:03,667 --> 00:04:06,066
Right. But if one
of those items doesn't go
124
00:04:06,066 --> 00:04:07,467
in your dish...
125
00:04:07,467 --> 00:04:09,033
You wanna go
to the list again, or...
126
00:04:10,000 --> 00:04:12,567
-Go!
-Oh.
127
00:04:17,800 --> 00:04:20,667
So, it's just curve wall
after curve wall.
128
00:04:20,667 --> 00:04:22,467
The Red Light Special
definitely predicts,
129
00:04:22,467 --> 00:04:24,500
like, where
I'm gonna shop from
130
00:04:24,500 --> 00:04:26,166
because you wanna avoid
certain things like, ah.
131
00:04:26,166 --> 00:04:27,467
I don't really know
how to incorporate that.
132
00:04:27,467 --> 00:04:28,767
I don't know where
I'm going with this.
133
00:04:28,767 --> 00:04:30,000
But fried feast to me
is anything
134
00:04:30,000 --> 00:04:31,500
that you can grab
with your fingers.
135
00:04:31,500 --> 00:04:32,667
So, I grab some shrimp
136
00:04:32,667 --> 00:04:35,467
because who doesn't love a
huge basket of fried shrimp.
137
00:04:35,467 --> 00:04:37,166
Chefs, you grab
something out of 10,
138
00:04:37,166 --> 00:04:38,166
you gotta come down here
139
00:04:38,166 --> 00:04:39,767
and get
your Red Light Special.
140
00:04:39,767 --> 00:04:41,767
Turkey bacon? Oh, God.
141
00:04:41,767 --> 00:04:44,367
So now, I'm thinking Turkey
wrapped shrimp deep fried.
142
00:04:44,367 --> 00:04:46,100
So now, I gotta run
the aisle seven.
143
00:04:46,100 --> 00:04:47,400
I wanna make
a nice sweet sauce.
144
00:04:47,400 --> 00:04:49,600
And then I'm thinking, honey,
soy, garlic sauce.
145
00:04:49,600 --> 00:04:51,367
And then of course,
Red Light Special.
146
00:04:51,367 --> 00:04:53,100
Oh, my God, no.
147
00:04:53,100 --> 00:04:56,266
Now, I have
to grab beef jerky.
148
00:04:56,266 --> 00:04:57,166
What?
149
00:04:57,166 --> 00:04:59,166
Maybe chop it up
as fine as possible
150
00:04:59,166 --> 00:05:00,800
and get it into the sauce.
151
00:05:00,800 --> 00:05:01,967
In the aisle four,
152
00:05:01,967 --> 00:05:03,500
I needed soy sauce
for my sauce.
153
00:05:03,500 --> 00:05:06,500
But then of course that means
the Red Light Special item,
154
00:05:06,500 --> 00:05:07,834
which is shrimp chips.
155
00:05:08,867 --> 00:05:11,467
I can just crush these up,
throw 'em into my flour,
156
00:05:11,467 --> 00:05:13,200
and I feel like it'll pair
well with the shrimp.
157
00:05:13,200 --> 00:05:14,500
I had to get some freshness.
158
00:05:14,500 --> 00:05:16,300
Where is the cauliflower?
159
00:05:16,300 --> 00:05:19,967
I grabbed my cauliflower,
my asparagus.
160
00:05:19,967 --> 00:05:23,233
The produce Red Light
Special is baby carrots.
161
00:05:24,000 --> 00:05:26,567
Baby carrots
in a fried competition? Why?
162
00:05:26,567 --> 00:05:29,367
But, I figured I could
kinda slice 'em a little thin
163
00:05:29,367 --> 00:05:31,066
and fry those up
as well, too.
164
00:05:31,066 --> 00:05:32,367
I was really afraid
of the rest
165
00:05:32,367 --> 00:05:33,467
of the Red Light Specials.
166
00:05:33,467 --> 00:05:34,867
I'm not gonna go
to any other aisles.
167
00:05:34,867 --> 00:05:36,266
I'm just gonna
make this happen.
168
00:05:36,266 --> 00:05:37,400
When we're thinking
about feast,
169
00:05:37,400 --> 00:05:39,500
it's not just gonna be
a fried protein.
170
00:05:39,500 --> 00:05:42,000
There's gonna be...
I would assume some
other sides in there.
171
00:05:42,000 --> 00:05:43,000
I'm from the South,
172
00:05:43,000 --> 00:05:44,667
so if I can't fry
nothing right,
173
00:05:44,667 --> 00:05:47,500
then they gonna take
my pecan pie card,
174
00:05:47,500 --> 00:05:48,467
for real, for real.
175
00:05:48,467 --> 00:05:50,567
When the style,
we love fried chicken
176
00:05:50,567 --> 00:05:52,300
and I see these little
wing ass like, boom,
177
00:05:52,300 --> 00:05:54,567
you can't overcook them,
undercooked them.
178
00:05:54,567 --> 00:05:56,066
But then boom, boom, boom.
179
00:05:56,066 --> 00:05:57,367
Oh, snap, [laughs].
180
00:05:57,367 --> 00:05:59,467
Red Light Special.
181
00:05:59,467 --> 00:06:01,767
Man. All right.
182
00:06:01,767 --> 00:06:04,100
I am gonna fry it, though,
'cause that's what you want.
183
00:06:04,100 --> 00:06:05,700
I love pickle and stuff.
184
00:06:05,700 --> 00:06:07,567
I knew I needed
that champagne vinegar
185
00:06:07,567 --> 00:06:09,600
for my pigment agent.
186
00:06:09,600 --> 00:06:12,100
Ding, ding, ding.
The Red Light Special.
187
00:06:12,100 --> 00:06:14,767
I don't know.
That's the pearl onions.
188
00:06:14,767 --> 00:06:15,767
Cocktail onions.
189
00:06:15,767 --> 00:06:17,667
Ah, pickled
a little bit tangy.
190
00:06:17,667 --> 00:06:19,400
Might not be able
to include as much.
191
00:06:19,400 --> 00:06:20,467
[Enia] I grabbed the potatoes,
192
00:06:20,467 --> 00:06:21,800
'cause you know
something fried,
193
00:06:21,800 --> 00:06:23,467
you gonna need
some potato chips.
194
00:06:23,467 --> 00:06:24,400
Aw, man.
195
00:06:24,400 --> 00:06:26,567
The baby carrots.
But I wasn't tripping.
196
00:06:26,567 --> 00:06:28,467
I'm thinking it's almost
like a pickled relish
197
00:06:28,467 --> 00:06:30,900
and you could really put
some bonafide flavor in it.
198
00:06:30,900 --> 00:06:33,100
I go over there
to the spice aisle.
199
00:06:33,100 --> 00:06:35,934
I need all-purpose season it
for my dredge.
200
00:06:37,000 --> 00:06:39,867
Man, how I get stuck
like that.
201
00:06:39,867 --> 00:06:42,400
I'mma have to use those
maraschino cherries.
202
00:06:42,400 --> 00:06:43,867
Okay.
203
00:06:43,867 --> 00:06:45,567
I'm thinking like,
okay, I can use
204
00:06:45,567 --> 00:06:47,867
that cherry juice
in my dredge.
205
00:06:47,867 --> 00:06:49,600
Flava P is happy with that.
206
00:06:49,600 --> 00:06:51,600
[Jack] When I think
of fried feast,
207
00:06:51,600 --> 00:06:54,700
I think
of a bounty of seafood.
208
00:06:54,700 --> 00:06:57,166
And then also
the quintessential chicken.
209
00:06:57,166 --> 00:06:58,900
This one Turkey bacon.
All right.
210
00:06:58,900 --> 00:07:00,467
That's a good one. [chuckles]
211
00:07:00,467 --> 00:07:03,166
And then we're gonna
put everything on top
of a Thai style slaw.
212
00:07:03,166 --> 00:07:04,800
Turkey bacon is pretty dry,
213
00:07:04,800 --> 00:07:06,767
but I thought that
it would put a lot of flavor
214
00:07:06,767 --> 00:07:09,467
into a vinaigrette
for my slaw.
215
00:07:09,467 --> 00:07:12,367
In aisle five, I had to get
my Panko for the dredge
216
00:07:12,367 --> 00:07:14,066
and some maraschino cherries,
217
00:07:14,066 --> 00:07:15,667
'cause that was
the Red Light Special.
218
00:07:15,667 --> 00:07:17,000
I couldn't even think
at first
219
00:07:17,000 --> 00:07:18,300
what I was gonna do
with the cherries,
220
00:07:18,300 --> 00:07:19,767
but then it popped in my head
221
00:07:19,767 --> 00:07:22,000
to go ahead and make
like a vinaigrette with them.
222
00:07:22,000 --> 00:07:23,367
To me, the most
important aisle
223
00:07:23,367 --> 00:07:24,667
is the produce aisle.
224
00:07:24,667 --> 00:07:26,700
I feel like you gotta
have some freshness brought
225
00:07:26,700 --> 00:07:27,867
to a dish.
226
00:07:27,867 --> 00:07:29,000
I grabbed all my herbs,
227
00:07:29,000 --> 00:07:31,266
my Thai basil, cilantro,
228
00:07:31,266 --> 00:07:33,800
dill, chives, mint.
229
00:07:33,800 --> 00:07:35,000
-Carrots?
-Yup.
230
00:07:35,000 --> 00:07:36,367
All right.
231
00:07:36,367 --> 00:07:39,767
Baby carrots, and that fits
perfectly in with my slot.
232
00:07:39,767 --> 00:07:41,367
[Guy] Twenty-five minutes.
233
00:07:41,367 --> 00:07:44,133
[Jack]
It's a lot of stuff to do in
a very short amount of time.
234
00:07:45,500 --> 00:07:48,000
[Edalyn] First things first,
I gotta get this protein on.
235
00:07:48,000 --> 00:07:51,600
A fried feast to me
means everything is fried.
236
00:07:51,600 --> 00:07:53,066
I've been to Germany twice.
237
00:07:53,066 --> 00:07:54,266
I'm gonna make schnitzel.
238
00:07:54,266 --> 00:07:56,467
So, the first thing I grab
is a pork cutlet.
239
00:07:56,467 --> 00:07:58,266
I know that it's supposed
to be a feast.
240
00:07:58,266 --> 00:08:00,200
Fried calamari
is always a winner.
241
00:08:00,200 --> 00:08:02,800
I see that the Red Light
Special is Turkey bacon.
242
00:08:02,800 --> 00:08:04,667
I'm thinking
to myself raised cabbage.
243
00:08:04,667 --> 00:08:06,266
I'm gonna add
the turkey bacon
244
00:08:06,266 --> 00:08:07,967
alongside my cabbage.
245
00:08:07,967 --> 00:08:10,500
For my schnitzel, I need eggs,
246
00:08:10,500 --> 00:08:13,100
buttermilk
to create a dredge.
247
00:08:13,100 --> 00:08:14,200
That's all in aisle 10.
248
00:08:14,200 --> 00:08:16,567
And then aisle four,
I went to grab the Panko.
249
00:08:16,567 --> 00:08:18,000
-Panko, Panko.
-[Guy] All right here, chef.
250
00:08:18,000 --> 00:08:19,667
-Small boxes.
-[Edalyn] Oh.
251
00:08:19,667 --> 00:08:21,367
That aisle had
the whammy ingredient
252
00:08:21,367 --> 00:08:22,767
of the shrimp chips.
253
00:08:22,767 --> 00:08:23,967
Shrimp chips.
254
00:08:23,967 --> 00:08:25,100
I grew up on shrimp chips,
255
00:08:25,100 --> 00:08:27,000
so I was super pumped
about that.
256
00:08:27,000 --> 00:08:28,166
I'm going to incorporate them
257
00:08:28,166 --> 00:08:29,767
in the breading
for the schnitzel.
258
00:08:29,767 --> 00:08:32,400
In the produce aisles,
I'm grabbing red cabbage,
259
00:08:32,400 --> 00:08:33,867
potatoes to make
French fries.
260
00:08:33,867 --> 00:08:35,367
What's not a fried feast
about that?
261
00:08:35,367 --> 00:08:37,367
The whammy ingredient
was baby carrots.
262
00:08:37,367 --> 00:08:39,100
I don't know what
I'm gonna do with it yet,
263
00:08:39,100 --> 00:08:40,066
but we're gonna figure it out.
264
00:08:40,066 --> 00:08:42,000
Fried food needs
a lot of acidity.
265
00:08:42,000 --> 00:08:44,467
I also grab some
pickle chips and capers.
266
00:08:44,467 --> 00:08:46,033
Chef, Red Light Special.
267
00:08:47,266 --> 00:08:49,467
Okay. Pickled onions.
268
00:08:49,467 --> 00:08:50,967
They're so conveniently
forgetting 'em.
269
00:08:50,967 --> 00:08:52,700
[Edalyn] I have four
Red Light Specials.
270
00:08:52,700 --> 00:08:55,000
I know that I can go back
if I need something else,
271
00:08:55,000 --> 00:08:56,767
but I feel pretty confident
with what I have.
272
00:08:56,767 --> 00:08:57,767
Shrimp chips.
273
00:08:57,767 --> 00:08:59,867
So, here to judge
our Red Light Special dishes
274
00:08:59,867 --> 00:09:02,166
is our very special panel
of experts.
275
00:09:02,166 --> 00:09:03,667
First, we have
acclaimed restaurateur
276
00:09:03,667 --> 00:09:05,667
and winner of Tournament
of Champions II,
277
00:09:05,667 --> 00:09:07,600
Chef Maneet Chauhan.
278
00:09:07,600 --> 00:09:09,667
Food rider who's eaten
his way around the world,
279
00:09:09,667 --> 00:09:12,500
-Sir Simon Majumdar.
-[woman] Woo!
280
00:09:12,500 --> 00:09:13,767
And celebrated chef
281
00:09:13,767 --> 00:09:16,266
behind countless successful
restaurant concepts,
282
00:09:16,266 --> 00:09:17,767
the one and only
chef shenanigans,
283
00:09:17,767 --> 00:09:19,667
-Brian Malarkey.
-Thank you, thank you.
284
00:09:19,667 --> 00:09:22,200
They do have to make
a deep fried feast.
285
00:09:22,200 --> 00:09:24,867
You want that crispy,
286
00:09:24,867 --> 00:09:26,500
crunchy, goodness.
287
00:09:26,500 --> 00:09:27,567
I think so many people think
288
00:09:27,567 --> 00:09:29,567
that fried food
is pedestrian...
289
00:09:29,567 --> 00:09:30,867
-Oh, no.
-but it's an art.
290
00:09:30,867 --> 00:09:32,266
It is an extreme art
291
00:09:32,266 --> 00:09:35,166
that's taken generations
to master.
292
00:09:35,166 --> 00:09:36,133
[Guy] Twenty-three minutes.
293
00:09:39,467 --> 00:09:42,166
All right Chef, I know
you got the turkey bacon.
294
00:09:42,166 --> 00:09:43,800
You got your cocktail onions,
295
00:09:43,800 --> 00:09:46,300
baby carrots,
your shrimp chips.
296
00:09:46,300 --> 00:09:47,300
What's on the menu?
297
00:09:47,300 --> 00:09:49,166
So I took a few trips
over to Germany,
298
00:09:49,166 --> 00:09:51,300
so I loved eating
their schnitzel over there.
299
00:09:51,300 --> 00:09:52,867
Okay.
300
00:09:52,867 --> 00:09:54,500
And do a little quick fry
on this.
301
00:09:54,500 --> 00:09:56,400
French fries,
fried calamari as well.
302
00:09:56,400 --> 00:09:58,467
We're gonna have a
little smorgasbord going on.
303
00:09:58,467 --> 00:10:00,667
First thing, I go ahead
and start on the breading
304
00:10:00,667 --> 00:10:01,767
for the schnitzel.
305
00:10:01,767 --> 00:10:03,867
I start crushing
my shrimp chips.
306
00:10:03,867 --> 00:10:06,100
Incorporate that
with some Panko.
307
00:10:06,100 --> 00:10:08,367
Shrimp and fork
is a great combination.
308
00:10:08,367 --> 00:10:10,567
Flour, your egg wash,
309
00:10:10,567 --> 00:10:13,000
and then you go straight
into your breadcrumbs.
310
00:10:13,000 --> 00:10:15,667
Time is of the essence.
311
00:10:15,667 --> 00:10:17,667
We all have
to have our own feast.
312
00:10:17,667 --> 00:10:19,166
They're not making one plate
313
00:10:19,166 --> 00:10:21,166
for all of us
to share a feast.
314
00:10:21,166 --> 00:10:24,100
So, that's a massive
amount of fried food
315
00:10:24,100 --> 00:10:25,967
in a very short time.
316
00:10:26,900 --> 00:10:30,533
[sirens wailing]
317
00:10:31,166 --> 00:10:33,266
[sirens wailing]
318
00:10:34,567 --> 00:10:37,166
For me, this is
a game of Red Light Special
319
00:10:37,166 --> 00:10:39,200
that is really difficult.
320
00:10:39,200 --> 00:10:40,400
With the Red Light
Special ingredients,
321
00:10:40,400 --> 00:10:43,567
it does add an extra layer
of difficulty
322
00:10:43,567 --> 00:10:45,266
to this entire competition.
323
00:10:45,266 --> 00:10:46,367
[Guy] Nineteen minutes.
324
00:10:46,367 --> 00:10:48,500
[Tehari] Oh, man.
I forgot to peel.
325
00:10:48,500 --> 00:10:50,200
[Guy] All right, Chef.
You got your turkey bacon.
326
00:10:50,200 --> 00:10:52,100
Aisle seven,
you got your beef jerky.
327
00:10:52,100 --> 00:10:54,467
Aisle one,
you got your baby carrots.
328
00:10:54,467 --> 00:10:55,900
-Yup.
-Aisle four,
329
00:10:55,900 --> 00:10:58,667
you got your shrimp chips.
What's on the menu?
330
00:10:58,667 --> 00:11:00,967
So I'm gonna do some
turkey bacon wrap shrimp.
331
00:11:00,967 --> 00:11:02,567
We got some fried asparagus.
332
00:11:02,567 --> 00:11:04,800
I'm gonna do
some fried cauliflower.
333
00:11:04,800 --> 00:11:06,166
Okay.
334
00:11:06,166 --> 00:11:07,467
[Tehari]
First thing I need to get
working on is these shrimp.
335
00:11:07,467 --> 00:11:09,367
Turkey bacon isn't
too hard to work with
336
00:11:09,367 --> 00:11:11,266
and I feel like it'll pair
well with the shrimp.
337
00:11:11,266 --> 00:11:12,900
Who doesn't love
deep fried anything?
338
00:11:12,900 --> 00:11:14,266
I feel like
if you season it right,
339
00:11:14,266 --> 00:11:15,500
you can deep fry a shoe.
340
00:11:15,500 --> 00:11:18,567
Just gonna give a nice
little buttermilk bath.
341
00:11:19,166 --> 00:11:20,600
I'm gonna work
with my dredge.
342
00:11:20,600 --> 00:11:23,100
The shrimp chips definitely
kinda threw me off,
343
00:11:23,100 --> 00:11:25,000
but I can
just crush these up,
344
00:11:25,000 --> 00:11:26,400
throw 'em into my flour.
345
00:11:26,400 --> 00:11:27,567
It's an extra layer of salt
346
00:11:27,567 --> 00:11:30,367
and just kinda give
an extra crunch for me.
347
00:11:30,367 --> 00:11:33,467
If I were to win money,
it would just go to my kids,
348
00:11:33,467 --> 00:11:34,867
alleviate some
of the day-to-day stress
349
00:11:34,867 --> 00:11:36,266
that it takes
to raise children.
350
00:11:36,266 --> 00:11:38,467
My daughters,
the two most beautiful,
351
00:11:38,467 --> 00:11:39,667
most perfect girls
in the world.
352
00:11:39,667 --> 00:11:41,834
Ariel and Tiara, I love you.
353
00:11:42,700 --> 00:11:44,367
Baby carrots,
354
00:11:44,367 --> 00:11:45,500
cocktail onion,
355
00:11:45,500 --> 00:11:47,900
maraschino, turkey bacon.
356
00:11:47,900 --> 00:11:49,567
-Okay. What's on the menu?
-[Enia] Some potato chips.
357
00:11:49,567 --> 00:11:51,000
And then I'm gonna do some
East Atlanta fried chicken.
358
00:11:51,000 --> 00:11:52,567
[Guy] What's going on
right here.
359
00:11:52,567 --> 00:11:54,000
So I'm gonna make
a pickling right here
360
00:11:54,000 --> 00:11:56,867
and that's gonna go
with my pearl onions
and my carrots right there.
361
00:11:56,867 --> 00:11:58,367
I'mma try to have
something fresh on the plate.
362
00:11:58,367 --> 00:12:00,200
A salad. Got it.
Got some little respite.
363
00:12:00,200 --> 00:12:01,800
Let's get that chicken going.
364
00:12:01,800 --> 00:12:04,066
[Enia] I put a little bit
all-purpose season there.
365
00:12:04,066 --> 00:12:05,600
I take some buttermilk.
366
00:12:05,600 --> 00:12:06,867
I know I gotta use
that cherry.
367
00:12:06,867 --> 00:12:08,700
So I use that cherry juice
368
00:12:08,700 --> 00:12:10,567
and that juice is too sweet.
369
00:12:10,567 --> 00:12:12,367
So, I take a little vinegar
370
00:12:12,367 --> 00:12:14,066
for a little bit
more acidity.
371
00:12:14,066 --> 00:12:15,900
It's definitely
all about giving dimension.
372
00:12:15,900 --> 00:12:17,400
Chef P has cornstarch,
373
00:12:17,400 --> 00:12:19,367
which I think
is a great move, right?
374
00:12:19,367 --> 00:12:21,967
-Must. It's a must.
-Makes it nice and crunchy.
375
00:12:23,467 --> 00:12:25,567
-[indistinct] all right.
-[Guy] All right.
376
00:12:25,567 --> 00:12:27,500
Maraschino cherries,
turkey bacon.
377
00:12:27,500 --> 00:12:29,266
Got your baby carrots.
That's all you had.
378
00:12:29,266 --> 00:12:32,500
Jack only shopped
from three aisles.
379
00:12:32,500 --> 00:12:34,567
I do think that
that's a very smart play.
380
00:12:34,567 --> 00:12:35,767
Chef, what's on the menu?
381
00:12:35,767 --> 00:12:37,100
[Jack] We're doing
a little bit the fried feast.
382
00:12:37,100 --> 00:12:39,367
So we got fried chicken,
fried octopus,
383
00:12:39,367 --> 00:12:41,100
-fried shrimp.
It's gonna be nice.
-Fried shrimp? Got it.
384
00:12:41,100 --> 00:12:42,467
What are you doing
with that turkey bacon?
385
00:12:42,467 --> 00:12:43,867
Turkey bacon, I'm gonna make
386
00:12:43,867 --> 00:12:45,500
into a little bit of a sauce,
387
00:12:45,500 --> 00:12:47,367
uh, to drizzle over the top
of the fried bits.
388
00:12:47,367 --> 00:12:48,467
Got it.
389
00:12:48,467 --> 00:12:49,900
And the dredge is chicken.
390
00:12:49,900 --> 00:12:52,000
First, I do my flour dredge,
391
00:12:52,000 --> 00:12:54,400
put it into the egg washed
so it helps coat the chicken.
392
00:12:54,400 --> 00:12:56,400
And then that's
what allows your Panko
393
00:12:56,400 --> 00:12:57,967
to stick to your chicken.
394
00:12:57,967 --> 00:12:59,767
My strategy
for going into today
395
00:12:59,767 --> 00:13:00,867
is to keep it simple.
396
00:13:00,867 --> 00:13:02,567
Everything
on the same dredge,
397
00:13:02,567 --> 00:13:05,767
fried shrimp, fried octopus,
fried mussels.
398
00:13:05,767 --> 00:13:07,500
Right here,
front runner right now
399
00:13:07,500 --> 00:13:08,767
to me is Chef Jack,
400
00:13:08,767 --> 00:13:10,000
but it seems
he has half the ocean
401
00:13:10,000 --> 00:13:11,400
and some chicken to go to.
402
00:13:11,400 --> 00:13:13,800
Octopus shrimp.
403
00:13:13,800 --> 00:13:15,100
Chefs, you got 10 minutes.
404
00:13:15,100 --> 00:13:16,567
-Ten minutes to be plated.
-Shrimp.
405
00:13:16,567 --> 00:13:17,867
[Edalyn] Okay. Ten minutes.
406
00:13:17,867 --> 00:13:19,867
-And we have two fryers, Chef.
-Yes, Chef.
407
00:13:19,867 --> 00:13:21,567
[Edalyn] While my schnitzel
is frying,
408
00:13:21,567 --> 00:13:24,567
I go ahead
and start on my calamari.
409
00:13:24,567 --> 00:13:26,700
I go ahead and bread that
in the same manner
410
00:13:26,700 --> 00:13:27,967
that I did the schnitzel,
411
00:13:27,967 --> 00:13:29,467
also with the shrimp chips.
412
00:13:29,467 --> 00:13:31,567
Didn't dump it in the fryer.
413
00:13:31,567 --> 00:13:33,867
And then I go ahead and start
on my raised cabbage.
414
00:13:33,867 --> 00:13:37,166
I chop up my turkey bacon
alongside my pork bacon.
415
00:13:37,166 --> 00:13:40,500
I grew up in a very
big Filipino family.
416
00:13:40,500 --> 00:13:43,200
I would really help
my mom out a lot.
417
00:13:43,200 --> 00:13:47,066
Winning Triple G would
really help my family more.
418
00:13:47,066 --> 00:13:50,767
And no matter how hard,
uh, things may be at work,
419
00:13:50,767 --> 00:13:52,367
I keep on going for them.
420
00:13:52,367 --> 00:13:54,166
Fried food needs
a lot of acidity,
421
00:13:54,166 --> 00:13:56,467
so I think lots of sauce
was a really good choice.
422
00:13:56,467 --> 00:13:58,800
I am adding chopped up
cocktail onions
423
00:13:58,800 --> 00:14:01,233
and baby carrots
to add some texture.
424
00:14:02,767 --> 00:14:05,166
[Tehari] The produce Red Light
Special is baby carrots,
425
00:14:05,166 --> 00:14:07,700
but I can't just have
just random fried carrots.
426
00:14:07,700 --> 00:14:09,867
I wanna give a little
vegetable medley there.
427
00:14:09,867 --> 00:14:12,767
So I want carrots,
asparagus, cauliflower.
428
00:14:12,767 --> 00:14:14,800
I'm gonna use the same
dredge seasoning throughout.
429
00:14:14,800 --> 00:14:16,300
Buttermilk is a great binder
430
00:14:16,300 --> 00:14:18,333
and everything kinda tastes
better in buttermilk.
431
00:14:19,266 --> 00:14:20,667
For my fried cauliflower,
432
00:14:20,667 --> 00:14:24,100
I'm gonna make some
honey soy garlic sauce,
433
00:14:24,100 --> 00:14:25,967
a good balance
of sweet and salty.
434
00:14:25,967 --> 00:14:28,967
But then, the hardest
Red Light Special whammy
435
00:14:28,967 --> 00:14:31,367
is this beef jerky,
which is dry.
436
00:14:31,367 --> 00:14:32,900
It's tough, it's hard.
437
00:14:32,900 --> 00:14:34,100
I gotta get this hydrated.
438
00:14:34,100 --> 00:14:36,700
So I tried to chop it up
as fine as possible
439
00:14:36,700 --> 00:14:38,300
and get it into the sauce.
440
00:14:38,300 --> 00:14:40,767
I'm hoping that you'll get
a little bit of the saltiness
441
00:14:40,767 --> 00:14:42,166
from the beef jerky.
442
00:14:42,166 --> 00:14:44,767
That's gonna balance out
with the sweetness as well.
443
00:14:44,767 --> 00:14:47,100
So while my chicken
is been fryer,
444
00:14:47,100 --> 00:14:49,667
I'm doing this quick pickling
for two red light.
445
00:14:49,667 --> 00:14:50,767
Special items I got
446
00:14:50,767 --> 00:14:52,667
with curled onions
and the carrots.
447
00:14:52,667 --> 00:14:55,266
I decided to mandolin
the baby carrots
448
00:14:55,266 --> 00:14:56,967
to help them cook better
449
00:14:56,967 --> 00:14:58,266
and break down faster.
450
00:14:58,266 --> 00:15:01,500
Lastly, I cut
my Turkey bacon lardons
451
00:15:01,500 --> 00:15:03,900
because I made pork
and pancetta lardons
452
00:15:03,900 --> 00:15:05,567
and I've never did it
with turkeys.
453
00:15:05,567 --> 00:15:08,433
Like, mmm, you gonna
be risque, but okay.
454
00:15:09,367 --> 00:15:10,967
I take the chicken
outta the fryer
455
00:15:10,967 --> 00:15:14,100
along with my shrimp,
my mussels, and it's perfect.
456
00:15:14,100 --> 00:15:15,567
Perfect.
457
00:15:15,567 --> 00:15:16,500
All of my fried stuff,
458
00:15:16,500 --> 00:15:19,000
I'm gonna put on top
of high style salad.
459
00:15:19,000 --> 00:15:20,066
Come on carrots.
460
00:15:20,066 --> 00:15:22,667
Get this put into a salad
with the corn and the herbs.
461
00:15:22,667 --> 00:15:26,000
My mom was a baker
at a family style restaurant.
462
00:15:26,000 --> 00:15:27,467
She invited me
to come in the kitchen.
463
00:15:27,467 --> 00:15:28,567
I was about 12 years old
464
00:15:28,567 --> 00:15:29,967
and I started
as a dishwasher.
465
00:15:29,967 --> 00:15:31,400
By the time I was 18,
466
00:15:31,400 --> 00:15:32,867
I knew I wanted to be a chef.
467
00:15:34,767 --> 00:15:37,200
That's one of the best things
I've had the whole season.
468
00:15:37,200 --> 00:15:39,367
Where the maraschino
cherry, Chef?
469
00:15:39,367 --> 00:15:41,166
[Jack] I forgot
about the cherries.
470
00:15:41,166 --> 00:15:42,900
So I decided to put them
into the fryer
471
00:15:42,900 --> 00:15:45,567
to help dry 'em out
when I put them in the salad,
472
00:15:45,567 --> 00:15:47,567
so they soak up some
of the vinaigrette.
473
00:15:47,567 --> 00:15:49,767
Four and a half minute chefs,
four and a half.
474
00:15:49,767 --> 00:15:50,900
[Edalyn] So I'm going
to plate.
475
00:15:50,900 --> 00:15:52,767
I take my pork chops
out of the fryer.
476
00:15:52,767 --> 00:15:53,867
They look really good.
477
00:15:53,867 --> 00:15:55,200
Get my fries.
478
00:15:55,200 --> 00:15:57,200
I first put down
my labneh sauce,
479
00:15:57,200 --> 00:16:00,066
followed
by my sauteed cabbage,
480
00:16:00,066 --> 00:16:01,367
perfect French fries,
481
00:16:01,367 --> 00:16:04,200
my shrimp chips,
breaded schnitzel,
482
00:16:04,200 --> 00:16:06,700
and then my calamari
was crispy.
483
00:16:06,700 --> 00:16:07,967
[Guy] Four minutes.
484
00:16:07,967 --> 00:16:09,867
[Enia] I pulled the chicken
out the fry,
485
00:16:09,867 --> 00:16:11,867
it is that golden brown
deliciousness
486
00:16:11,867 --> 00:16:13,266
my gold with the kale crisp
487
00:16:13,266 --> 00:16:15,066
the pickle, carrots,
pearled onion.
488
00:16:15,066 --> 00:16:17,166
Then on top of that
fried Turkey bacon,
489
00:16:17,166 --> 00:16:18,300
large [indistinct]
490
00:16:18,300 --> 00:16:19,467
Two minutes.
491
00:16:19,467 --> 00:16:20,867
[Jack] Now it's time to get
everything on the plate.
492
00:16:20,867 --> 00:16:22,767
First I put down
my Thai slaw,
493
00:16:22,767 --> 00:16:25,300
I add my fried chicken.
It's perfect.
494
00:16:25,300 --> 00:16:27,100
And arrange the octopus,
the shrimp,
495
00:16:27,100 --> 00:16:28,667
and the mussels around that.
496
00:16:28,667 --> 00:16:30,100
One minute.
497
00:16:30,100 --> 00:16:31,667
[Tehari] I pull the turkey
bacon wrapped shrimp,
498
00:16:31,667 --> 00:16:33,467
golden brown. It looks good.
499
00:16:33,467 --> 00:16:34,700
I pull the baby carrots,
500
00:16:34,700 --> 00:16:36,567
cauliflower,
and the asparagus.
501
00:16:36,567 --> 00:16:38,166
They have
a really nice texture
502
00:16:38,166 --> 00:16:39,300
and consistency to 'em.
503
00:16:39,300 --> 00:16:41,900
I toss the cauliflower
and honey, soy, garlic sauce.
504
00:16:41,900 --> 00:16:43,700
I'm picking things up,
putting them down,
505
00:16:43,700 --> 00:16:45,467
not knowing where I'm leaving
them or where they are.
506
00:16:45,467 --> 00:16:46,667
I'm going crazy.
507
00:16:46,667 --> 00:16:48,467
Where are my carrots?
But I found them.
508
00:16:48,467 --> 00:16:50,066
[Guy] Five, four,
509
00:16:50,066 --> 00:16:53,300
three, two, one.
510
00:16:53,300 --> 00:16:54,567
That's it.
511
00:16:54,567 --> 00:16:56,066
[man] There we go.
512
00:16:56,066 --> 00:16:57,667
[woman] Woo.
513
00:16:57,667 --> 00:16:59,000
[whistling]
514
00:16:59,000 --> 00:17:00,133
[Tehari] Sheesh.
515
00:17:00,133 --> 00:17:03,066
I realized that I missed
carrots on one of my plates
516
00:17:03,066 --> 00:17:06,667
and I just don't wanna be
doomed by a carrot.
517
00:17:06,667 --> 00:17:08,700
It's time to find out
who fries
518
00:17:08,700 --> 00:17:09,867
and who says goodbye.
519
00:17:09,867 --> 00:17:12,066
Let's take it to the judges
right this way.
520
00:17:13,100 --> 00:17:16,333
[siren wailing]
521
00:17:17,000 --> 00:17:19,000
[siren wailing]
522
00:17:19,000 --> 00:17:20,467
[Guy] All right, judges.
This is it.
523
00:17:20,467 --> 00:17:22,266
The chefs had to prepare
a fried feast
524
00:17:22,266 --> 00:17:24,767
using the Red Light Special
525
00:17:24,767 --> 00:17:26,500
from every single aisle
that they shopped in.
526
00:17:26,500 --> 00:17:28,100
They're so thankful.
527
00:17:28,100 --> 00:17:29,300
Not at all.
528
00:17:29,300 --> 00:17:31,000
Chef Tehari, you're up first.
529
00:17:31,000 --> 00:17:32,000
What do you got for us, bud?
530
00:17:32,000 --> 00:17:33,567
So I did some turkey bacon
wrapped shrimp,
531
00:17:33,567 --> 00:17:36,100
honey, soy, garlic,
deep fried cauliflower
532
00:17:36,100 --> 00:17:38,800
with deep fried asparagus,
deep fried carrots.
533
00:17:38,800 --> 00:17:41,266
And I incorporated
my Red Light Special
534
00:17:41,266 --> 00:17:43,600
of the shrimp chips
into my flour
535
00:17:43,600 --> 00:17:44,967
for each thing that I dredged.
536
00:17:44,967 --> 00:17:46,600
And then for the beef jerky,
537
00:17:46,600 --> 00:17:48,767
I incorporated into the sauce
on the cauliflower.
538
00:17:48,767 --> 00:17:51,200
I miss carrots
on one of my plates
539
00:17:51,200 --> 00:17:53,600
and I'm hoping that
they taste a depth of flavor.
540
00:17:53,600 --> 00:17:56,000
I'm hoping that they saw
some sort of creativity.
541
00:17:56,000 --> 00:17:58,266
Why do you look like a little
kid at the fair, Malarkey?
542
00:17:58,266 --> 00:18:00,867
'Cause I am. [laughing]
543
00:18:00,867 --> 00:18:03,767
Chef T, this screams feast.
It comes out.
544
00:18:03,767 --> 00:18:06,066
You've got the bacon,
the shrimp,
545
00:18:06,066 --> 00:18:08,600
the cauliflower,
the asparagus.
546
00:18:08,600 --> 00:18:10,400
Where's the baby carrot?
547
00:18:10,400 --> 00:18:12,200
Wasn't there baby carrot
in that asparagus aisle?
548
00:18:12,200 --> 00:18:13,867
Yeah, yeah, there was.
549
00:18:13,867 --> 00:18:16,066
And the baby carrot
might've got a little lost
550
00:18:16,066 --> 00:18:17,834
on one of the plates,
unfortunately.
551
00:18:18,867 --> 00:18:21,367
I do think that the batter
552
00:18:21,367 --> 00:18:23,867
that you did
around the vegetables
553
00:18:23,867 --> 00:18:25,100
did not work at all.
554
00:18:25,100 --> 00:18:28,567
If I'm not getting that crunch
that I want, I'm missing that.
555
00:18:28,567 --> 00:18:30,066
That savoriness,
that crunchiness
556
00:18:30,066 --> 00:18:32,100
that you get
from the Turkey bacon,
557
00:18:32,100 --> 00:18:35,000
that is my favorite part
in this entire dish.
558
00:18:35,000 --> 00:18:38,000
-The sauce to me is too sweet.
-Okay.
559
00:18:38,000 --> 00:18:40,367
[Marc] So you needed to put
that with some heat.
560
00:18:40,367 --> 00:18:42,867
I think the thing here
that works
561
00:18:42,867 --> 00:18:45,567
is this shrimp
with the Turkey bacon.
562
00:18:45,567 --> 00:18:48,000
A plate of these
and I'd have been very happy.
563
00:18:48,000 --> 00:18:49,667
[Guy] All right,
thank you very much.
564
00:18:49,667 --> 00:18:51,100
Up next, Chef Edalyn.
565
00:18:51,100 --> 00:18:52,400
Hello, judges for you.
566
00:18:52,400 --> 00:18:54,166
I have made
a fried schnitzel,
567
00:18:54,166 --> 00:18:56,100
some calamari
and some French fries.
568
00:18:56,100 --> 00:18:59,567
It is sitting
on top of a labneh sauce,
569
00:18:59,567 --> 00:19:02,166
which I have incorporated
the pickled onions,
570
00:19:02,166 --> 00:19:04,066
the baby carrots
are in there as well.
571
00:19:04,066 --> 00:19:06,400
And then the schnitzel
is breaded
572
00:19:06,400 --> 00:19:08,166
in some of the shrimp chips.
573
00:19:09,100 --> 00:19:11,266
This is so well executed.
574
00:19:11,266 --> 00:19:13,000
That slaw that you made
with the cabbage
575
00:19:13,000 --> 00:19:16,066
and the Turkey bacon,
very well done.
576
00:19:16,066 --> 00:19:18,900
I've just got to say about
the chips, beautifully cooked.
577
00:19:18,900 --> 00:19:20,300
They're too salty.
578
00:19:20,300 --> 00:19:23,266
But the pork schnitzel
is perfect.
579
00:19:23,266 --> 00:19:26,266
Love, love, love
these calamari rings.
580
00:19:26,266 --> 00:19:29,767
The labneh,
I think that was a great idea.
581
00:19:29,767 --> 00:19:32,900
I do think that using
the shrimp chips
582
00:19:32,900 --> 00:19:34,266
along with the panko,
583
00:19:34,266 --> 00:19:36,567
because that is
already deep fried,
584
00:19:36,567 --> 00:19:38,467
added an extra layer of oil.
585
00:19:38,467 --> 00:19:41,100
It's making it
very, very greasy.
586
00:19:41,100 --> 00:19:43,266
Thank you very much.
Up next, Chef Jack.
587
00:19:43,266 --> 00:19:45,367
For my fried feast,
I did a fried chicken,
588
00:19:45,367 --> 00:19:49,100
shrimp, mussels, and octopus
with a Thai salad underneath
589
00:19:49,100 --> 00:19:51,266
that has the Turkey bacon,
uh, carrots
590
00:19:51,266 --> 00:19:54,367
and the maraschino cherries
with a bunch of herbs.
591
00:19:54,367 --> 00:19:56,467
Chef Jack, very brown,
isn't it?
592
00:19:56,467 --> 00:19:59,667
But when you go
into the fried stuff itself,
593
00:19:59,667 --> 00:20:01,967
it's a absolute feast.
594
00:20:01,967 --> 00:20:05,200
The octopus, shrimp,
the mussels, chicken,
595
00:20:05,200 --> 00:20:08,100
-all very well fried.
-Thank you.
596
00:20:08,100 --> 00:20:10,000
The salad is really great.
597
00:20:10,000 --> 00:20:12,800
When I go
into that slaw underneath,
598
00:20:12,800 --> 00:20:15,667
those cherries
just don't work.
599
00:20:15,667 --> 00:20:17,767
Chef Jack, the only thing
that I really wish,
600
00:20:17,767 --> 00:20:20,600
if you would've put
mayo based sauce,
601
00:20:20,600 --> 00:20:23,867
that fatty richness would
have completed this dish.
602
00:20:24,867 --> 00:20:26,200
All right, last,
603
00:20:26,200 --> 00:20:28,166
definitely not least,
Chef Enia.
604
00:20:28,166 --> 00:20:29,767
For my fried feast.
605
00:20:29,767 --> 00:20:31,266
I deep fried
some chicken wings,
606
00:20:31,266 --> 00:20:33,367
but I made a cherry
buttermilk batter
607
00:20:33,367 --> 00:20:34,567
before I put them in.
608
00:20:34,567 --> 00:20:36,767
So I pickled the pearl
onions, the carrots,
609
00:20:36,767 --> 00:20:38,767
and then I fried
some Turkey bacon,
610
00:20:38,767 --> 00:20:41,000
made a little lardons
on top to go with that.
611
00:20:41,000 --> 00:20:42,000
I hope you like it.
612
00:20:42,000 --> 00:20:45,667
Chef Flavor P,
this plate is beautiful,
613
00:20:45,667 --> 00:20:48,467
and fried food does not make
often a beautiful plate.
614
00:20:48,467 --> 00:20:50,467
That brightness,
the acid that you brought in
615
00:20:50,467 --> 00:20:52,166
with those pearl onions
and those carrots,
616
00:20:52,166 --> 00:20:54,367
it's spectacular.
It lifts it all up.
617
00:20:54,367 --> 00:20:58,800
When Guy said,
"Crispy crunchy goodness,"
618
00:20:58,800 --> 00:21:00,867
that's what these wings are.
619
00:21:00,867 --> 00:21:04,000
But another protein would have
made this into a feast.
620
00:21:04,000 --> 00:21:06,367
Right now,
it's more of an appetizer.
621
00:21:06,367 --> 00:21:09,266
I think the Turkey bacon,
it's very greasy.
622
00:21:09,266 --> 00:21:11,800
But the chicken wings
with the cherries,
623
00:21:11,800 --> 00:21:13,166
I thought it was perfect.
624
00:21:13,166 --> 00:21:14,500
Thank you.
625
00:21:14,500 --> 00:21:16,867
Chefs,
we are all over the board.
626
00:21:16,867 --> 00:21:17,867
We're gonna send you back
to the kitchens
627
00:21:17,867 --> 00:21:19,266
and we'll call you
when we have a decision.
628
00:21:21,467 --> 00:21:23,000
All right, judges,
lemme ask you this.
629
00:21:23,000 --> 00:21:25,300
Whose fried feast
did you like the least?
630
00:21:25,300 --> 00:21:28,433
[suspenseful music playing]
631
00:21:30,900 --> 00:21:32,800
[Guy] Ah, chefs.
632
00:21:32,800 --> 00:21:34,900
Well, you have 20 points
available in gameplay,
633
00:21:34,900 --> 00:21:36,467
20 points available in taste,
634
00:21:36,467 --> 00:21:37,867
10 points available
in platting
635
00:21:37,867 --> 00:21:39,567
for a total of 50 points.
636
00:21:39,567 --> 00:21:41,533
Enia, let's start off
with you.
637
00:21:42,266 --> 00:21:44,166
Fifteen out of twenty.
638
00:21:44,166 --> 00:21:46,867
Seventeen out of twenty
in taste.
639
00:21:46,867 --> 00:21:49,166
Eight for platting,
for a forty.
640
00:21:50,567 --> 00:21:54,433
Jack, 15 out of 20,
641
00:21:55,300 --> 00:21:57,233
16 out of 20,
642
00:21:58,000 --> 00:22:00,567
7 for a 38, 2 behind.
643
00:22:00,567 --> 00:22:04,133
Chef T, you gotta beat a 38
bud to stay in the game.
644
00:22:05,000 --> 00:22:06,900
Fourteen out of twenty,
645
00:22:06,900 --> 00:22:09,100
fourteen out twenty,
646
00:22:09,100 --> 00:22:11,867
seven for a thirty-five.
647
00:22:11,867 --> 00:22:15,433
Edalyn,
gotta beat a 35 on this.
648
00:22:16,266 --> 00:22:17,734
Sixteen out of twenty,
649
00:22:18,266 --> 00:22:19,767
sixteen out of twenty,
650
00:22:19,767 --> 00:22:21,867
seven for a thirty-nine.
651
00:22:23,066 --> 00:22:25,100
Chef T,
you're edged out buddy.
652
00:22:25,100 --> 00:22:27,100
I think what got you in this
653
00:22:27,100 --> 00:22:30,700
when you don't give
one shot, the carrots.
654
00:22:30,700 --> 00:22:33,867
-I know.
-I wouldn't have forgot
that carrot.
655
00:22:33,867 --> 00:22:36,567
That's the one thing
that I would've done
different today.
656
00:22:36,567 --> 00:22:38,100
I would come back tomorrow.
657
00:22:38,100 --> 00:22:39,600
If they let me sleep
in the building,
658
00:22:39,600 --> 00:22:41,000
I'll be here
and I'll be back tomorrow
659
00:22:41,000 --> 00:22:42,300
to do it all over again.
660
00:22:45,967 --> 00:22:50,266
Second and final round
of the Red Light
Special extravaganza.
661
00:22:50,266 --> 00:22:52,166
For this second round,
I want you to make
662
00:22:52,166 --> 00:22:55,367
something in every
chef's wheelhouse.
663
00:22:55,367 --> 00:22:57,000
I want you
to make a pork dish.
664
00:22:57,000 --> 00:22:59,367
That's it.
665
00:22:59,367 --> 00:23:02,667
Don't worry, you don't have
to reuse any of those
666
00:23:02,667 --> 00:23:04,567
Red Light Special items
that you had from round one.
667
00:23:05,500 --> 00:23:09,266
So we have, Hunter,
10 brand new
668
00:23:09,266 --> 00:23:11,100
Red Light Specials for you.
669
00:23:11,100 --> 00:23:12,667
I think that was so mean
because you, I think
670
00:23:12,667 --> 00:23:13,667
you had them all excited.
671
00:23:13,667 --> 00:23:14,700
They weren't gonna
have to have anything.
672
00:23:14,700 --> 00:23:15,867
-[Guy] No, no, no I didn't--
-[Hunter] And then--
673
00:23:15,867 --> 00:23:17,066
No, they don't have to use
the old Red Light Special.
674
00:23:17,066 --> 00:23:18,967
-Right, right, right.
-[Guy] Fantastic.
675
00:23:18,967 --> 00:23:20,000
-Okay.
-Red Light Specials.
676
00:23:20,000 --> 00:23:21,667
Aisle one, strawberries.
677
00:23:21,667 --> 00:23:23,000
Aisle two, chow chow.
678
00:23:23,000 --> 00:23:24,467
Aisle three, grenadine,
679
00:23:24,467 --> 00:23:26,900
alphabet pasta,
canned asparagus.
680
00:23:26,900 --> 00:23:28,800
-Canned asparagus is mean.
-No. Yeah.
681
00:23:28,800 --> 00:23:30,767
[Guy] Pancake syrup,
dried cranberries,
682
00:23:30,767 --> 00:23:33,867
jalapeno chips,
individual apple pies,
683
00:23:33,867 --> 00:23:35,000
and mini pepperoni.
684
00:23:35,000 --> 00:23:36,800
Okay. Fantastic.
685
00:23:36,800 --> 00:23:38,867
The Red Light Special's
old news for you guys
686
00:23:38,867 --> 00:23:41,467
'cause we're adding another
game in called Express Lane.
687
00:23:41,467 --> 00:23:44,367
See, what's gonna happen
is you get to shop
688
00:23:44,367 --> 00:23:47,367
for 11 items
that you are going to use
689
00:23:47,367 --> 00:23:48,667
in your pork dish.
690
00:23:48,667 --> 00:23:50,367
But when you shop
at an aisle--
691
00:23:50,367 --> 00:23:51,867
Stop. Stop.
692
00:23:51,867 --> 00:23:53,500
You guys, that's not...
That's not cool.
693
00:23:53,500 --> 00:23:55,000
-You know what...
-[Guy] But I haven't even
said it yet.
694
00:23:55,000 --> 00:23:56,467
-[Hunter] You gotta take it...
-[Guy] I haven't
even said it yet.
695
00:23:56,467 --> 00:23:57,667
-You said what?
-You get 11 items.
696
00:23:57,667 --> 00:23:59,000
But when they shop at an aisle
697
00:23:59,000 --> 00:24:00,166
and they get a Red Light
item...
698
00:24:00,166 --> 00:24:01,166
[Hunter]
I knew you were gonna say it.
699
00:24:01,166 --> 00:24:02,367
[Guy] that's gonna count
as two items.
700
00:24:02,367 --> 00:24:04,700
You should just be nice
and give them
701
00:24:04,700 --> 00:24:06,200
the Red Light Special items
for free.
702
00:24:06,200 --> 00:24:07,867
That's why I brought
these baskets out.
703
00:24:07,867 --> 00:24:09,400
The baskets go in the cart
and then they put
704
00:24:09,400 --> 00:24:11,900
the Red Light Special
items in the basket.
705
00:24:11,900 --> 00:24:13,467
-That's a good idea.
-[Guy] All right.
706
00:24:13,467 --> 00:24:15,200
The good news is
the Red Light Specials
707
00:24:15,200 --> 00:24:16,767
won't count towards
your total.
708
00:24:16,767 --> 00:24:17,900
All right. Thanks, Hunter.
709
00:24:17,900 --> 00:24:19,667
[Guy] Thirty minutes to create
a pork dish
710
00:24:19,667 --> 00:24:24,000
with 11 ingredients and some
fantastic Red Light Specials.
711
00:24:24,000 --> 00:24:25,266
Any questions?
712
00:24:25,266 --> 00:24:26,667
Sure. I probably do, but...
713
00:24:26,667 --> 00:24:28,266
-Yeah, you got it.
-Of course.
714
00:24:28,266 --> 00:24:30,567
There's always three
or four things in your head
that occur.
715
00:24:30,567 --> 00:24:33,700
Now I do wanna remind you
about aisles two and one.
716
00:24:33,700 --> 00:24:36,967
Can't go there first,
you have to start down eight.
717
00:24:36,967 --> 00:24:38,333
Okay?
718
00:24:39,567 --> 00:24:41,567
Canned asparagus,
why did I pick that one?
719
00:24:41,567 --> 00:24:43,000
-I know.
-That was a bad idea.
720
00:24:43,000 --> 00:24:44,333
It's kind of mean.
721
00:24:45,900 --> 00:24:47,533
[Enia] Oh, my God.
722
00:24:49,000 --> 00:24:49,967
Yeah.
723
00:24:50,600 --> 00:24:52,367
-Got on that one.
-You got it.
724
00:24:52,367 --> 00:24:56,767
The toughest thing over here
is the 11 ingredients.
725
00:24:56,767 --> 00:24:58,700
If I was competing,
my strategy
726
00:24:58,700 --> 00:25:00,266
would be
to look at the aisles.
727
00:25:00,266 --> 00:25:01,300
Keep it simple.
728
00:25:01,300 --> 00:25:03,967
You don't have to go ahead
and get everything.
729
00:25:05,100 --> 00:25:06,367
I don't wanna see
canned asparagus.
730
00:25:07,000 --> 00:25:08,333
[Marc] That's a tough one.
731
00:25:09,166 --> 00:25:12,767
[siren wailing]
732
00:25:13,367 --> 00:25:16,000
[siren wailing]
733
00:25:16,000 --> 00:25:18,667
The Red Light Special,
and on top of that,
734
00:25:18,667 --> 00:25:22,467
they had another challenge
of only using 11 ingredients.
735
00:25:22,467 --> 00:25:24,667
-[Marc] Oh.
-That makes me anxious.
736
00:25:24,667 --> 00:25:28,166
Shout out Hunter
for not letting
the Red Light Special items
737
00:25:28,166 --> 00:25:30,367
count as my 11 items.
738
00:25:30,367 --> 00:25:33,767
I think that you should just
be nice and give them
739
00:25:33,767 --> 00:25:35,266
the Red Light Special items
for free.
740
00:25:35,266 --> 00:25:37,266
[Enia] For my pork dish,
741
00:25:37,266 --> 00:25:39,667
I'm gonna go
with a grilled pork chop
742
00:25:39,667 --> 00:25:41,867
and I wanted a nice succotash
to go with that.
743
00:25:41,867 --> 00:25:44,767
Then I go to aisle four
and I really want to use
744
00:25:44,767 --> 00:25:46,867
this coconut milk
in that succotash.
745
00:25:46,867 --> 00:25:48,066
-Enia.
-[Enia] Yes?
746
00:25:48,066 --> 00:25:49,567
You need to grab
your mini pepperoni
747
00:25:49,567 --> 00:25:51,266
-and you gotta get
your Red Light Special.
-Yes, sir.
748
00:25:51,266 --> 00:25:53,400
-Thank you.
-Since you're the big
points leader,
749
00:25:53,400 --> 00:25:54,500
I went and got it for you.
750
00:25:54,500 --> 00:25:56,100
[Enia] What's up under that
blinking light,
751
00:25:56,100 --> 00:25:57,567
alphabet pasta.
752
00:25:57,567 --> 00:25:59,867
So now I head over
to aisle five
753
00:25:59,867 --> 00:26:02,100
so that I can get that
all-purpose season.
754
00:26:02,100 --> 00:26:03,767
And I did see
some truffle oil
755
00:26:03,767 --> 00:26:05,266
that I was really banking on
756
00:26:05,266 --> 00:26:07,300
to give me a standout
flavor profile.
757
00:26:07,300 --> 00:26:10,100
That mean I gotta get
that canned asparagus.
758
00:26:10,100 --> 00:26:13,033
Ah, everybody hate
canned asparagus.
759
00:26:14,767 --> 00:26:17,567
From aisle two,
I grab a Red Light Special
760
00:26:17,567 --> 00:26:19,200
that I didn't even have to.
761
00:26:19,200 --> 00:26:21,667
And it's also
a free ingredient
and it don't count.
762
00:26:21,667 --> 00:26:23,467
It's almost like a pickled
relish.
763
00:26:23,467 --> 00:26:26,567
I could kind of make it like
a chutney for the pork chop.
764
00:26:26,567 --> 00:26:28,767
And next, I run over there
to the produce app.
765
00:26:28,767 --> 00:26:30,567
I want to do a succotash
766
00:26:30,567 --> 00:26:32,667
because I knew that
I could incorporate
767
00:26:32,667 --> 00:26:34,400
all those
Red Light ingredients
768
00:26:34,400 --> 00:26:38,100
a lot better than trying to do
different meticulous things.
769
00:26:38,100 --> 00:26:39,700
Where is my cart? [chuckles]
770
00:26:39,700 --> 00:26:41,400
I'm in first place.
771
00:26:41,400 --> 00:26:44,000
I feel closer to winning
the fight.
772
00:26:44,000 --> 00:26:46,300
Just like, all right,
let's go.
773
00:26:46,300 --> 00:26:47,333
Keep going.
774
00:26:47,333 --> 00:26:50,667
Eight, nine, ten, eleven.
Did you have strawberries?
775
00:26:50,667 --> 00:26:52,166
[Guy] Yeah, you're in produce,
so you gotta have
strawberries.
776
00:26:52,166 --> 00:26:53,367
-[Hunter]
So you do need to get that.
-Okay.
777
00:26:53,367 --> 00:26:56,000
Man. So I run and I get
the strawberries.
778
00:26:56,000 --> 00:26:59,266
I had my flow going
and you know what I'm saying,
779
00:26:59,266 --> 00:27:02,967
playing with my groove, man,
whatever.
780
00:27:02,967 --> 00:27:04,433
Figure it out later.
781
00:27:06,567 --> 00:27:08,600
[Edalyn] I can only use
11 ingredients.
782
00:27:08,600 --> 00:27:10,767
My strategy is, less is more.
783
00:27:10,767 --> 00:27:15,367
For my pork dish, I am making
a grilled pork chop.
784
00:27:15,367 --> 00:27:17,166
I'm not too stressed
about the mini pepperoni
785
00:27:17,166 --> 00:27:18,867
because that's another
pork element
786
00:27:18,867 --> 00:27:20,800
that I know will blend
well to the dish.
787
00:27:20,800 --> 00:27:23,600
Wow. Never seen
pepperoni that small.
788
00:27:23,600 --> 00:27:25,300
[Edalyn] I know that
sauerkraut and pork
789
00:27:25,300 --> 00:27:27,567
go extremely well together.
790
00:27:27,567 --> 00:27:29,700
I know that I want a fresh
element on my dish,
791
00:27:29,700 --> 00:27:33,266
so I'm going to make
an apple fennel slaw,
792
00:27:33,266 --> 00:27:35,200
the Red Light Special,
strawberry.
793
00:27:35,200 --> 00:27:37,767
I think immediately,
strawberry guest streak,
794
00:27:37,767 --> 00:27:40,567
it's gonna bring that
really nice acidity as well.
795
00:27:40,567 --> 00:27:43,367
I wanted to incorporate
apple cider vinegar
796
00:27:43,367 --> 00:27:45,567
to reinforce
the apple flavor.
797
00:27:45,567 --> 00:27:47,000
It's a Red Light Special.
798
00:27:47,000 --> 00:27:49,600
Now the Red Light Special
is chow chow.
799
00:27:49,600 --> 00:27:51,367
It's basically like a relish
800
00:27:51,367 --> 00:27:52,667
and I know that a relish
801
00:27:52,667 --> 00:27:54,367
and pork go
very well together.
802
00:27:54,367 --> 00:27:56,500
I only have
eight ingredients.
803
00:27:56,500 --> 00:27:58,200
I'm confident with
what I have in my basket.
804
00:27:58,200 --> 00:28:00,100
-You only want eight items?
-Yes.
805
00:28:00,100 --> 00:28:01,166
-You can get one.
-[Guy] You should.
806
00:28:01,166 --> 00:28:02,233
-I'm okay.
-[Hunter] Are you positive.
807
00:28:03,266 --> 00:28:04,433
Okay. All right.
808
00:28:06,166 --> 00:28:08,100
I know that I have
to keep it simple
809
00:28:08,100 --> 00:28:09,867
and not shop down
too many aisles.
810
00:28:09,867 --> 00:28:11,767
First up,
I grab my smoked pork chop.
811
00:28:11,767 --> 00:28:14,266
I want to use those
because they're already
packed with umami.
812
00:28:14,266 --> 00:28:15,700
It's a big time saver.
813
00:28:15,700 --> 00:28:18,200
So I'm making a pan
seared smoked pork chop
814
00:28:18,200 --> 00:28:20,967
with cream corn,
creme fraiche.
815
00:28:20,967 --> 00:28:23,100
I want to have crispy pork
bit topping
816
00:28:23,100 --> 00:28:24,467
so I grab
my Red Light Special.
817
00:28:24,467 --> 00:28:27,266
And I chose to do a bunch
of charcuterie toppings.
818
00:28:27,266 --> 00:28:29,667
I wanted to pack in as much
pork as I cut into the dish.
819
00:28:29,667 --> 00:28:33,567
In aisle one,
I had to get all my corn
for my cream corn.
820
00:28:33,567 --> 00:28:36,066
Strawberries. Oh, man.
821
00:28:36,066 --> 00:28:37,400
That's no fun.
822
00:28:37,400 --> 00:28:38,900
Why does it have
to be strawberries?
823
00:28:38,900 --> 00:28:41,367
Why can't it be a vegetable?
[laughs]
824
00:28:41,367 --> 00:28:44,266
I knew that I was gonna have
to make a pickled strawberry
gastrique
825
00:28:44,266 --> 00:28:46,767
to go on top to help
cut all the richness.
826
00:28:46,767 --> 00:28:48,700
We head to aisle four.
827
00:28:48,700 --> 00:28:50,266
I knew I needed to get
one more special thing
828
00:28:50,266 --> 00:28:52,667
and I grabbed
my liquid Shio Koji,
829
00:28:52,667 --> 00:28:54,266
which is gonna help
balance out
830
00:28:54,266 --> 00:28:56,567
my crunchy pork bit topping.
831
00:28:56,567 --> 00:28:59,467
The umami for that aisle
was Alphabet pasta,
832
00:28:59,467 --> 00:29:03,133
seems like a strange one,
but Alphabet pasta cream corn.
833
00:29:03,667 --> 00:29:05,400
Here we go. Green onions.
834
00:29:05,400 --> 00:29:07,367
With my score
being on the bottom,
835
00:29:07,367 --> 00:29:09,567
my strategy is to keep it
simple.
836
00:29:10,700 --> 00:29:12,166
Let's go, let's go,
let's go, let's go.
837
00:29:12,166 --> 00:29:13,567
[Guy] Twenty-five minutes.
838
00:29:14,900 --> 00:29:17,000
Okay. Strawberries, chow chow,
839
00:29:17,000 --> 00:29:18,767
canned asparagus,
mini pepperoni.
840
00:29:18,767 --> 00:29:20,467
-Yup.
-Alphabet pasta?
841
00:29:20,467 --> 00:29:22,066
Okay.
Chef, what's on the menu?
842
00:29:22,066 --> 00:29:24,367
So I'm gonna grill some pork
and then make a succotash.
843
00:29:24,367 --> 00:29:26,367
-Okay.
-Put the seasoning in there.
844
00:29:26,367 --> 00:29:28,700
I'll put a little bit
of truffle oil.
845
00:29:28,700 --> 00:29:30,667
I know that I could build
a lot of flavor
846
00:29:30,667 --> 00:29:34,266
on the char grill out
of the chops real quick.
847
00:29:34,266 --> 00:29:37,300
If I want today, I wanna take
my mama to go see Usher.
848
00:29:37,300 --> 00:29:39,400
My mom who supports me
so much.
849
00:29:39,400 --> 00:29:41,000
That's what we riding
for right now.
850
00:29:41,000 --> 00:29:43,967
The dreams and family.
851
00:29:45,266 --> 00:29:46,200
[Edalyn] First things first,
852
00:29:46,200 --> 00:29:47,967
I grab my pork chops
season it,
853
00:29:47,967 --> 00:29:49,500
get a little bit
of foil on it,
854
00:29:49,500 --> 00:29:51,567
and then I put it on that
really hot grill.
855
00:29:51,567 --> 00:29:53,967
It's always nice
to get a nice sear
856
00:29:53,967 --> 00:29:55,567
before you put in the oven.
857
00:29:55,567 --> 00:29:57,367
I'm in second place
right now.
858
00:29:57,367 --> 00:30:02,600
I know that this second cook
really needs to be legit.
859
00:30:02,600 --> 00:30:06,967
All right. Strawberries,
chow chow, pepperoni.
860
00:30:08,200 --> 00:30:09,300
Chef, what's on the menu?
861
00:30:09,300 --> 00:30:10,767
Grilled pork chop.
862
00:30:10,767 --> 00:30:13,300
I'm gonna make a nice
strawberry gastrique.
863
00:30:13,300 --> 00:30:14,567
[Guy] You have 18 minutes.
864
00:30:14,567 --> 00:30:16,667
-How are you feeling
about that?
-No option but to succeed.
865
00:30:16,667 --> 00:30:17,667
Got it.
866
00:30:17,667 --> 00:30:20,066
I let the sugar
caramelize a little bit
867
00:30:20,066 --> 00:30:21,667
and then hit it
with some red wine vinegar.
868
00:30:21,667 --> 00:30:22,767
Oh, yeah. Let's go.
869
00:30:22,767 --> 00:30:24,367
And then I go ahead
and add my strawberries
870
00:30:24,367 --> 00:30:25,834
and let that cook down more.
871
00:30:26,767 --> 00:30:28,100
Jack, tell me
what's on the menu, bud.
872
00:30:28,100 --> 00:30:32,100
Uh, we are doing a cream corn
with smoked pork chop.
873
00:30:32,100 --> 00:30:34,467
Okay. Strawberries, pepperoni.
874
00:30:34,467 --> 00:30:36,567
-And the pasta.
-[Guy] And the Alphabet pasta.
875
00:30:36,567 --> 00:30:40,266
-And the pasta is gonna go
inside my cream corn.
-Okay.
876
00:30:40,266 --> 00:30:42,233
I start my pickled
strawberry gastrique.
877
00:30:42,767 --> 00:30:44,066
Get these strawberries on.
878
00:30:44,066 --> 00:30:47,266
I put my strawberries
into a little bit
of red wine vinegar
879
00:30:47,266 --> 00:30:49,700
and bring it up to a simmer
to start reducing.
880
00:30:49,700 --> 00:30:51,700
I start searing
my smoked pork chops
881
00:30:51,700 --> 00:30:52,667
and I want to use those
882
00:30:52,667 --> 00:30:53,567
'cause they're already
cooked.
883
00:30:53,567 --> 00:30:57,200
I one time may have used
uh, smoked pork
884
00:30:57,200 --> 00:30:59,900
on this competition before
and got dinged...
885
00:30:59,900 --> 00:31:03,867
-Oh.
-for having
a pre-done product.
886
00:31:03,867 --> 00:31:08,500
And you can't really cook it
and make it that much better.
887
00:31:08,500 --> 00:31:09,767
[Guy] Fifteen minutes.
888
00:31:09,767 --> 00:31:11,066
Chef Flavor P,
889
00:31:11,066 --> 00:31:12,500
how do you put
canned asparagus
890
00:31:12,500 --> 00:31:15,367
with truffle,
with the strawberries?
891
00:31:15,367 --> 00:31:18,200
There's so many things
going on there.
892
00:31:18,200 --> 00:31:20,667
-Chef, what's on the menu?
-I got my pork over here
893
00:31:20,667 --> 00:31:23,000
and I'm gonna make like...
Kind of like the succotash
894
00:31:23,000 --> 00:31:24,000
with the acorn squash.
895
00:31:24,000 --> 00:31:26,200
Got potatoes [indistinct]
in here.
896
00:31:26,200 --> 00:31:27,367
The zucchini.
897
00:31:27,367 --> 00:31:29,066
Chef, where's this pepperoni
gonna end up?
898
00:31:29,066 --> 00:31:30,033
Thanks, Guy.
899
00:31:32,266 --> 00:31:34,166
This is a perfect place.
900
00:31:34,166 --> 00:31:37,266
Okay. The acorn squash
takes on flavors
901
00:31:37,266 --> 00:31:38,667
from proteins really,
really well.
902
00:31:38,667 --> 00:31:40,066
I knew in the succotash
903
00:31:40,066 --> 00:31:42,500
I wanted to use
coconut cream,
904
00:31:42,500 --> 00:31:46,100
give it a creamy
yet hearty texture.
905
00:31:46,100 --> 00:31:49,867
Now this is where it turned
for me because I'm like,
906
00:31:49,867 --> 00:31:54,166
"Oh, snap, I gotta use
these Alphabet noodles.
907
00:31:54,166 --> 00:31:56,000
So what I did
was ground it up
908
00:31:56,000 --> 00:31:58,767
and then I put some
in the succotash mix.
909
00:31:58,767 --> 00:32:00,200
I mean,
at this point in time, baby,
910
00:32:00,200 --> 00:32:01,467
you just gotta rock and roll
911
00:32:01,467 --> 00:32:03,166
and hopefully
it's gonna work out.
912
00:32:04,467 --> 00:32:06,500
While my succotash
cooks down,
913
00:32:06,500 --> 00:32:09,066
I'm gonna start my elevated
chow chow relish.
914
00:32:09,066 --> 00:32:12,000
I know these strawberries
I could add to the chow chow
915
00:32:12,000 --> 00:32:15,400
and I felt like,
"Hmm, it had enough acidity,
916
00:32:15,400 --> 00:32:18,166
sweet flavor that
I could probably hide
917
00:32:18,166 --> 00:32:20,166
those asparagus
within there."
918
00:32:20,166 --> 00:32:22,367
I'm really in here
shooting off the hip.
919
00:32:25,000 --> 00:32:26,367
[Edalyn] While my pork chops
are in the oven,
920
00:32:26,367 --> 00:32:28,000
I'm gonna do a little
apple fennel slaw.
921
00:32:28,000 --> 00:32:30,567
I think I have
the possibility to win today
922
00:32:30,567 --> 00:32:32,200
because I cook with my heart.
923
00:32:32,200 --> 00:32:35,700
I grew up in a very big
Filipino family.
924
00:32:35,700 --> 00:32:36,767
They are my "Why."
925
00:32:36,767 --> 00:32:38,767
I could help them out
with this money.
926
00:32:38,767 --> 00:32:41,667
I know that I do need to
incorporate these pepperoni.
927
00:32:41,667 --> 00:32:42,767
This is kind of weird,
928
00:32:42,767 --> 00:32:45,066
and I think to myself
a relish
929
00:32:45,066 --> 00:32:46,600
and I think it's going to eat
very well together.
930
00:32:46,600 --> 00:32:48,667
I don't always put pepperoni
in my chow chow,
931
00:32:48,667 --> 00:32:51,634
but when I do,
it's on Guys' Grocery Games.
932
00:32:52,700 --> 00:32:54,100
Let's get this chopped up.
933
00:32:54,100 --> 00:32:56,667
[Jack] If I want to have
a crispy pork bit topping
934
00:32:56,667 --> 00:32:59,166
to put on top
of the smoked pork chop,
935
00:32:59,166 --> 00:33:02,200
I'm gonna go ahead
and saute my iberico chorizo,
936
00:33:02,200 --> 00:33:05,266
my capicola,
and my pepperoni.
937
00:33:05,266 --> 00:33:08,100
And I add in some Shio Koji
to balance it out.
938
00:33:08,100 --> 00:33:09,967
Now it's time
to start my cream corn.
939
00:33:09,967 --> 00:33:11,967
I grew up in Iowa.
940
00:33:11,967 --> 00:33:13,600
One or two of the biggest
things in Iowa,
941
00:33:13,600 --> 00:33:14,667
pork and corn.
942
00:33:14,667 --> 00:33:16,300
So I knew that
I could hit this home
943
00:33:16,300 --> 00:33:17,467
if I got the chance.
944
00:33:17,467 --> 00:33:18,367
Here.
945
00:33:18,367 --> 00:33:19,500
A little bit of creme fraiche
946
00:33:19,500 --> 00:33:21,066
and boursin cheese.
947
00:33:21,066 --> 00:33:24,000
The Alphabet pasta
is pretty much the same size,
948
00:33:24,000 --> 00:33:25,900
if not smaller
than a corn kernel.
949
00:33:25,900 --> 00:33:27,567
So I knew that it would help
add texture.
950
00:33:27,567 --> 00:33:30,200
Winning today for me
would mean being held
951
00:33:30,200 --> 00:33:32,000
to put money towards
my restaurant.
952
00:33:32,000 --> 00:33:34,300
Growing up we spent
a lot of time outdoors
953
00:33:34,300 --> 00:33:35,300
cooking over fire.
954
00:33:35,300 --> 00:33:37,100
So I want to start
my own restaurant
955
00:33:37,100 --> 00:33:38,700
that's a wood-fire concept.
956
00:33:38,700 --> 00:33:40,667
[Guy] Five minute chefs.
957
00:33:40,667 --> 00:33:42,367
I give my succotash a taste.
958
00:33:42,367 --> 00:33:43,867
I think it's done.
959
00:33:43,867 --> 00:33:46,000
Pile the succotash
on the plate.
960
00:33:46,000 --> 00:33:48,634
I put my nice grilled
pork chop on the side.
961
00:33:49,967 --> 00:33:51,800
Taste the chow chow relish.
962
00:33:51,800 --> 00:33:53,166
I like what it's got going on
963
00:33:53,166 --> 00:33:55,000
with the strawberry
chow chow.
964
00:33:55,000 --> 00:33:56,000
I had a lot going on.
965
00:33:56,000 --> 00:33:57,367
I think
at this point in time,
966
00:33:57,367 --> 00:33:58,867
this is anybody's fair game.
967
00:33:58,867 --> 00:34:00,500
Three minutes, three to go.
968
00:34:00,500 --> 00:34:03,400
I start off by putting down
my strawberry gastrique.
969
00:34:03,400 --> 00:34:04,900
I'm a little bit apprehensive
970
00:34:04,900 --> 00:34:07,367
because I know
it is a little sweet.
971
00:34:07,367 --> 00:34:09,066
I take my pork chops
out of the oven.
972
00:34:09,066 --> 00:34:10,200
Once I checked them
for doneness,
973
00:34:10,200 --> 00:34:12,166
I knew that it was okay.
974
00:34:12,166 --> 00:34:14,667
I to it off
with my chow chow relish,
975
00:34:14,667 --> 00:34:17,667
my apple fennel slaw,
bringing a lot of acidity,
976
00:34:17,667 --> 00:34:21,567
a little bit of sweetness
as it lends well to the pork.
977
00:34:21,567 --> 00:34:24,166
Sixty seconds.
978
00:34:24,166 --> 00:34:26,200
[Jack] First, I put down
my cream corn onto the plate.
979
00:34:26,200 --> 00:34:28,600
It's smooth and creamy
and velvety.
980
00:34:28,600 --> 00:34:30,266
Once my pork is rested,
981
00:34:30,266 --> 00:34:31,800
I go ahead
and cut it off the bone
982
00:34:31,800 --> 00:34:33,300
and then slice it on a bias
983
00:34:33,300 --> 00:34:34,867
to help it not be so tough.
984
00:34:35,867 --> 00:34:37,567
I add my sliced pork chop,
985
00:34:37,567 --> 00:34:41,266
then I add my crispy
charcuterie bits
on top of the pork
986
00:34:41,266 --> 00:34:44,767
and then I add my pickled
strawberry gastrique
around on the plate.
987
00:34:44,767 --> 00:34:49,400
Five, four, three, two, one.
988
00:34:49,400 --> 00:34:50,567
That's it.
989
00:34:50,567 --> 00:34:51,500
-Woo.
-[man] Whoa.
990
00:34:51,500 --> 00:34:52,767
[Guy] Nice job everyone.
Nice job.
991
00:34:52,767 --> 00:34:53,867
[applauding]
992
00:34:53,867 --> 00:34:55,767
-Awoo.
-All right, chefs.
993
00:34:55,767 --> 00:34:57,300
Time to find out
who's pork dish
994
00:34:57,300 --> 00:34:59,867
the judges are gonna go
hog wild over.
995
00:34:59,867 --> 00:35:02,133
Let's take it to 'em
right this way.
996
00:35:03,100 --> 00:35:05,834
[siren wailing]
997
00:35:06,467 --> 00:35:08,767
[siren wailing]
998
00:35:08,767 --> 00:35:09,867
All right. Here we are.
999
00:35:09,867 --> 00:35:10,867
Judges game two of our
1000
00:35:10,867 --> 00:35:12,500
Red Light Special
Extravaganza.
1001
00:35:12,500 --> 00:35:15,867
Chefs had to create a pork
dish using only 11 items.
1002
00:35:15,867 --> 00:35:17,200
Up first, Chef Jack.
1003
00:35:17,200 --> 00:35:19,166
-What do you got for us?
-All right.
1004
00:35:19,166 --> 00:35:21,500
For my pork dish,
I did a pan seared smoked
pork chop
1005
00:35:21,500 --> 00:35:23,367
Alphabet boursin
and cream corn.
1006
00:35:23,367 --> 00:35:25,667
And then a crispy charcuterie
1007
00:35:25,667 --> 00:35:27,266
grilled green onion topping
to go over it
1008
00:35:27,266 --> 00:35:28,834
with pickled strawberries.
1009
00:35:29,567 --> 00:35:31,667
Chef Jack, it's beautiful.
1010
00:35:31,667 --> 00:35:36,200
Using the alphabet pasta
to put it in this corn,
1011
00:35:36,200 --> 00:35:37,166
what a great idea.
1012
00:35:37,166 --> 00:35:39,467
The pepperoni,
so you took that ingredient
1013
00:35:39,467 --> 00:35:42,800
and made it into something,
which is really delicious.
1014
00:35:42,800 --> 00:35:46,567
Chef, this is an amazing dish
to do in 30 minutes.
1015
00:35:46,567 --> 00:35:49,100
-Thank you.
-The gastrique is perfect.
1016
00:35:49,100 --> 00:35:52,266
Although, I do think the fact
that it's running around
1017
00:35:52,266 --> 00:35:55,667
the bottom is a little bit
unwieldy, shall we say?
1018
00:35:55,667 --> 00:35:57,867
I was mad at you
before the pork chop
1019
00:35:57,867 --> 00:35:59,266
because it's already smoked.
1020
00:35:59,266 --> 00:36:00,667
All you did
is really reheat it.
1021
00:36:00,667 --> 00:36:02,200
But the fact you sliced it
1022
00:36:02,200 --> 00:36:03,467
because it can get
a little chewy.
1023
00:36:03,467 --> 00:36:04,533
-It's so good.
-Thank you.
1024
00:36:05,467 --> 00:36:08,100
-Up next, Chef Edalyn.
-Hello, judges.
1025
00:36:08,100 --> 00:36:11,467
For my pork dish,
I have made a grilled
pork chop
1026
00:36:11,467 --> 00:36:14,567
brushed with a strawberry
gastrique, a chow chow,
1027
00:36:14,567 --> 00:36:18,900
and pepperoni relish,
and then a fennel apple slaw.
1028
00:36:18,900 --> 00:36:21,800
Edalyn, textbook perfect.
1029
00:36:21,800 --> 00:36:24,867
That is the cook that you have
on these pork chops.
1030
00:36:24,867 --> 00:36:27,100
It is nice
and juicy in the center.
1031
00:36:27,100 --> 00:36:30,600
Exactly how a pork chop
should be cooked and served.
1032
00:36:30,600 --> 00:36:35,467
The chow chow with the little
sausage on there is fun.
1033
00:36:35,467 --> 00:36:37,567
You have such a finesse
in the kitchen.
1034
00:36:37,567 --> 00:36:41,467
The fennel salad,
I love it so much visually.
1035
00:36:41,467 --> 00:36:43,567
Maybe a bigger cut on it.
1036
00:36:43,567 --> 00:36:45,166
Wasn't that refreshing
crispness
1037
00:36:45,166 --> 00:36:47,233
that I was
super excited about.
1038
00:36:47,700 --> 00:36:49,333
-Thank you.
-For me,
1039
00:36:50,100 --> 00:36:52,667
the gastrique it's too sweet.
1040
00:36:52,667 --> 00:36:55,634
It's just sweet
and sweet and sweet.
1041
00:36:56,667 --> 00:36:58,100
Okay, Chef Enia,
1042
00:36:58,100 --> 00:36:59,900
-what do you have for us?
-Whew. A lot.
1043
00:36:59,900 --> 00:37:01,600
I grilled the pork chops,
1044
00:37:01,600 --> 00:37:03,867
I took the chow chow
on purpose,
1045
00:37:03,867 --> 00:37:06,567
and then
I added the strawberries,
1046
00:37:06,567 --> 00:37:10,000
I added the pickle asparagus,
then I made a succotash.
1047
00:37:10,000 --> 00:37:12,300
I added some
of the Alphabet noodles.
1048
00:37:12,300 --> 00:37:14,367
The pepperonis
and the succotash as well.
1049
00:37:15,367 --> 00:37:17,166
Chef Flavor P,
1050
00:37:17,166 --> 00:37:19,266
you got the strawberries,
the chow chow,
1051
00:37:19,266 --> 00:37:22,166
the alphabet,
the canned asparagus,
1052
00:37:22,166 --> 00:37:23,467
the mini pepperoni.
1053
00:37:23,467 --> 00:37:24,700
I don't know if you've
ever watched me
1054
00:37:24,700 --> 00:37:26,700
compete on this show and...
1055
00:37:26,700 --> 00:37:28,467
Okay, well what do I do?
1056
00:37:28,467 --> 00:37:29,900
-A lot.
-[Brian] A lot.
1057
00:37:29,900 --> 00:37:30,800
A lot. Yeah.
1058
00:37:30,800 --> 00:37:34,400
The flavors are just big
and robust,
1059
00:37:34,400 --> 00:37:36,400
but gets a little clunky
in there.
1060
00:37:36,400 --> 00:37:38,467
I thought the pork
was gonna be overcooked.
1061
00:37:38,467 --> 00:37:40,567
It is actually cooked
very well.
1062
00:37:40,567 --> 00:37:42,266
Thank you, Chef.
1063
00:37:42,266 --> 00:37:44,200
Succotash,
it looks very brown,
1064
00:37:44,200 --> 00:37:45,867
but all the flavors are there.
1065
00:37:45,867 --> 00:37:48,500
I think you went
a little bit overboard.
1066
00:37:48,500 --> 00:37:50,500
-Heard.
-Red Light's Special,
1067
00:37:50,500 --> 00:37:51,567
probably wanna play
that again.
1068
00:37:51,567 --> 00:37:52,600
-Never.
-Yeah.
1069
00:37:52,600 --> 00:37:54,567
Chefs, judges have
a lot to deliberate on.
1070
00:37:54,567 --> 00:37:56,166
We're gonna send you back
to the kitchens
1071
00:37:56,166 --> 00:37:57,567
and we'll call you
when we have a decision.
1072
00:37:57,567 --> 00:37:58,767
Okay? Thank you very much.
1073
00:37:58,767 --> 00:38:00,100
-Thank you.
-Thank you.
1074
00:38:00,900 --> 00:38:02,400
Which one of these
little pig dishes
1075
00:38:02,400 --> 00:38:03,767
goes all the way to the bank?
1076
00:38:03,767 --> 00:38:05,600
[chuckles]
1077
00:38:05,600 --> 00:38:07,467
You have 20 points
available in gameplay,
1078
00:38:07,467 --> 00:38:08,767
20 points available in taste,
1079
00:38:08,767 --> 00:38:10,300
10 points available in plating
1080
00:38:10,300 --> 00:38:11,800
for a total of 50 points.
1081
00:38:11,800 --> 00:38:14,934
[tense music playing]
1082
00:38:16,667 --> 00:38:18,367
All right.
1083
00:38:18,367 --> 00:38:19,567
Interesting round.
1084
00:38:19,567 --> 00:38:21,600
Uh, Enia,
let's start off with you.
1085
00:38:21,600 --> 00:38:24,567
Forty points,
two points in the lead.
1086
00:38:24,567 --> 00:38:27,000
Gameplay, 14 out of 20.
1087
00:38:27,000 --> 00:38:28,500
Taste, 14 out of 20.
1088
00:38:28,500 --> 00:38:31,600
Platting for a seven
for a thirty-five,
1089
00:38:31,600 --> 00:38:32,867
seventy-five points.
1090
00:38:34,467 --> 00:38:37,066
Jack, 38. Two points behind.
1091
00:38:37,800 --> 00:38:40,100
Seventeen out of twenty.
1092
00:38:40,100 --> 00:38:42,467
Seventeen out of twenty
1093
00:38:42,467 --> 00:38:44,767
for an eight... For a 42. Wow.
1094
00:38:44,767 --> 00:38:46,066
For an 80.
1095
00:38:46,066 --> 00:38:48,066
Congratulations.
1096
00:38:48,066 --> 00:38:50,767
You're gonna need to have a 41
1097
00:38:50,767 --> 00:38:54,266
or better to tie this up,
Edalyn.
1098
00:38:55,166 --> 00:38:57,000
Fifteen out of twenty,
1099
00:38:57,000 --> 00:38:58,700
sixteen out of twenty,
1100
00:38:58,700 --> 00:39:00,100
seven for a thirty-eight
1101
00:39:01,066 --> 00:39:03,367
and a seventy-seven,
two points ahead.
1102
00:39:03,367 --> 00:39:05,000
Congratulations, Jack.
Big win.
1103
00:39:05,000 --> 00:39:06,100
-Thank you.
-[Guy] Well done.
1104
00:39:06,100 --> 00:39:08,367
[man] Wohoo.
1105
00:39:08,367 --> 00:39:10,767
Chef Enia and Edalyn,
well you are so close
1106
00:39:10,767 --> 00:39:12,100
that it was a pleasure
to watch you cook,
1107
00:39:12,100 --> 00:39:13,667
but unfortunately
we say goodnight.
1108
00:39:13,667 --> 00:39:15,066
-Okay?
-Okay.
1109
00:39:15,066 --> 00:39:16,100
Thank you very much.
1110
00:39:16,100 --> 00:39:17,467
There's so many things now
that I wish I could
1111
00:39:17,467 --> 00:39:18,300
have done differently.
1112
00:39:18,300 --> 00:39:19,667
But at the end of the day,
1113
00:39:19,667 --> 00:39:21,166
I am still happy
with what I put out.
1114
00:39:21,166 --> 00:39:22,100
My pleasure.
1115
00:39:22,100 --> 00:39:25,867
As long as the flavor
of flavor P stands out.
1116
00:39:25,867 --> 00:39:28,066
We're all winners. [laughs]
1117
00:39:31,166 --> 00:39:32,000
Congratulations.
1118
00:39:32,000 --> 00:39:33,100
What are you gonna
do with the money?
1119
00:39:33,100 --> 00:39:34,900
I'm gonna put it towards
opening up my own place.
1120
00:39:34,900 --> 00:39:37,467
Growing up in Wyoming,
I did a lot of camping
1121
00:39:37,467 --> 00:39:38,500
and outdoor cooking
1122
00:39:38,500 --> 00:39:40,600
and I wanna start
a live-fire restaurant in LA.
1123
00:39:40,600 --> 00:39:41,667
Live-fire restaurant?
1124
00:39:41,667 --> 00:39:43,166
All right, chef.
Big win 80 points.
1125
00:39:43,166 --> 00:39:44,433
Going over and say hi
to the judges.
1126
00:39:47,000 --> 00:39:48,767
We have two ways
that this can happen tonight.
1127
00:39:48,767 --> 00:39:50,967
Two ways you can win
up to 20,000 bucks.
1128
00:39:50,967 --> 00:39:52,867
Now the first,
we can go on a shopping spree,
1129
00:39:52,867 --> 00:39:55,100
and that's where I give you
two minutes to grab
1130
00:39:55,100 --> 00:39:57,100
five ingredients
that are on this card.
1131
00:39:57,100 --> 00:39:59,500
You get all five of them
in two minutes,
1132
00:39:59,500 --> 00:40:01,100
you win 20,000 bucks.
1133
00:40:01,100 --> 00:40:04,667
Or we can go to a check
that's already made out to you
1134
00:40:04,667 --> 00:40:08,066
that's sitting behind
that door,
1135
00:40:08,066 --> 00:40:10,166
and that's gonna be available
1136
00:40:10,166 --> 00:40:13,867
for anywhere
from $13,000 to $20,000.
1137
00:40:13,867 --> 00:40:16,367
Ooh.
1138
00:40:16,367 --> 00:40:18,100
You know, my kids told me
1139
00:40:18,100 --> 00:40:19,266
if I didn't do
the shopping spree
1140
00:40:19,266 --> 00:40:20,667
that I was gonna have
to stay outside for the night.
1141
00:40:20,667 --> 00:40:21,867
-So I have to do...
-Stay outside for the night?
1142
00:40:21,867 --> 00:40:23,000
Stay outside for the night.
1143
00:40:23,000 --> 00:40:24,767
So I have... I have to do
the shopping spree.
1144
00:40:24,767 --> 00:40:26,700
Let's take a look at the check
though before, uh, we go.
1145
00:40:26,700 --> 00:40:27,667
Let's see what's there.
1146
00:40:28,166 --> 00:40:31,166
$15,499.
1147
00:40:31,166 --> 00:40:33,166
Come on.
You can do better than that.
1148
00:40:33,166 --> 00:40:34,567
-Come on.
-Good, we got this.
1149
00:40:34,567 --> 00:40:35,867
[Guy] All right, chef.
1150
00:40:35,867 --> 00:40:37,567
I'm gonna read this
first clue to you.
1151
00:40:37,567 --> 00:40:39,967
And as soon as you know
what this item is,
1152
00:40:39,967 --> 00:40:41,367
you run and go get it.
1153
00:40:41,367 --> 00:40:45,066
Leafy green with a name that
sounds like it's been "burnt,"
1154
00:40:45,066 --> 00:40:49,667
that comes in a red, green,
and rainbow varieties.
1155
00:40:49,667 --> 00:40:50,700
When you know it, go get it.
1156
00:40:50,700 --> 00:40:53,367
-He's going there.
-[woman] Go, go, go, go!
1157
00:40:53,367 --> 00:40:55,533
-[man] Go!
-[Aida] Okay.
1158
00:40:56,900 --> 00:40:59,567
[Jack] Number one was charred,
$4,000.
1159
00:40:59,567 --> 00:41:01,867
Dried version of an herb
1160
00:41:01,867 --> 00:41:04,767
commonly used
to flavor pickles.
1161
00:41:04,767 --> 00:41:06,100
Spices, spices, spices,
spices.
1162
00:41:06,100 --> 00:41:07,300
-[Aida] Come on, you got this.
-You got this.
1163
00:41:07,300 --> 00:41:08,934
-[Simon] Come on.
-Go, go, go.
1164
00:41:09,867 --> 00:41:11,867
[indistinct] all right.
1165
00:41:11,867 --> 00:41:15,300
An Armenian-style flatbread
often used to make wraps.
1166
00:41:15,300 --> 00:41:16,333
-Lavash.
-[Aida] Lavash.
1167
00:41:18,500 --> 00:41:21,667
Popular cheese sold
in sharp varieties
1168
00:41:21,667 --> 00:41:24,767
that, believe it or not,
is not traditionally orange.
1169
00:41:24,767 --> 00:41:25,967
-This is just cheddar.
-Cheddar.
1170
00:41:26,667 --> 00:41:29,467
Four was cheddar cheese,
$16,000,
1171
00:41:29,467 --> 00:41:32,400
and the check was for over
$15,000.
1172
00:41:32,400 --> 00:41:35,200
[Guy] Thirty-five seconds.
Canned Mexican staple,
1173
00:41:35,200 --> 00:41:38,066
that means the word
"Refritos,
1174
00:41:38,066 --> 00:41:40,066
which means "Well fried."
1175
00:41:41,300 --> 00:41:42,567
[indistinct]
1176
00:41:44,266 --> 00:41:47,467
Now I've got $20,000.
1177
00:41:47,467 --> 00:41:50,100
-$20,000.
-[cheering]
1178
00:41:50,100 --> 00:41:52,600
My kids are watching,
they're gonna be super proud
1179
00:41:52,600 --> 00:41:53,767
and they're gonna be happy
1180
00:41:53,767 --> 00:41:56,667
that I did something
that I was scared to do.
1181
00:41:56,667 --> 00:41:58,100
He crushed it, 20 grand.
1182
00:41:58,100 --> 00:41:59,400
See you next week on Triple G.
1183
00:41:59,400 --> 00:42:00,300
Adios.