1 00:00:00,600 --> 00:00:02,467 20,000 bucks, $18,000. 2 00:00:02,467 --> 00:00:03,433 See, now, usually, 3 00:00:03,433 --> 00:00:05,200 the Triple G chefs play the Wild Game 4 00:00:05,200 --> 00:00:08,200 for a shot of bacon up to 20,000 bucks. 5 00:00:08,200 --> 00:00:09,333 Not this time. 6 00:00:09,333 --> 00:00:11,667 We're making these chefs they build their own banks, 7 00:00:11,667 --> 00:00:15,367 making 2,500 bucks for every whammy ingredient they use. 8 00:00:15,367 --> 00:00:16,500 Pork rinds. 9 00:00:16,667 --> 00:00:17,700 Let's take it! 10 00:00:17,700 --> 00:00:19,166 But they can only cash it in 11 00:00:19,166 --> 00:00:20,667 if they win tonight's competition. 12 00:00:20,667 --> 00:00:22,700 -Oh! -Wait a minute. 13 00:00:22,700 --> 00:00:23,867 Am I the giver, or what? 14 00:00:23,867 --> 00:00:27,166 Is the high reward of banking $20,000 15 00:00:27,166 --> 00:00:29,867 worth the high risk of cooking with tons of crazy whammies? 16 00:00:29,867 --> 00:00:32,367 Every single ingredient is a risk. 17 00:00:32,367 --> 00:00:34,000 Come on, cheese, melt. 18 00:00:34,000 --> 00:00:34,967 I want to take it home. 19 00:00:34,967 --> 00:00:36,200 So much flavor. 20 00:00:36,200 --> 00:00:37,900 Boom, boom, boom. 21 00:00:37,900 --> 00:00:39,233 Tonight on Triple G. 22 00:00:42,900 --> 00:00:44,667 So let's meet our talented chefs. 23 00:00:44,667 --> 00:00:46,166 Now, first up, Diego Argoti, 24 00:00:46,166 --> 00:00:48,867 the rocket chef who worked for SoCal legends 25 00:00:48,867 --> 00:00:50,200 like Nancy Silverton 26 00:00:50,200 --> 00:00:53,300 before opening his own place inside an arcade bar, 27 00:00:53,300 --> 00:00:55,867 earning a James Beard nomination. 28 00:00:55,867 --> 00:00:57,066 In an arcade bar? 29 00:00:57,066 --> 00:00:58,066 My kind of joint. 30 00:00:58,066 --> 00:01:00,800 Okay. You're gonna let that hair down, Rocker. 31 00:01:01,467 --> 00:01:03,166 Next, we have Madeline Sheblessy, 32 00:01:03,166 --> 00:01:04,767 the determined chef who put herself 33 00:01:04,767 --> 00:01:06,000 through culinary school 34 00:01:06,000 --> 00:01:09,266 and became the executive chef at a Cincinnati steakhouse, 35 00:01:09,266 --> 00:01:11,700 serving up Route 66 classics. 36 00:01:12,000 --> 00:01:13,300 Cinci. 37 00:01:13,300 --> 00:01:16,266 WKRP. Go get 'em. 38 00:01:16,266 --> 00:01:18,767 And, finally, there's Sol Han, the New York chef 39 00:01:18,767 --> 00:01:21,867 pursuing the culinary path of his restaurateur parents 40 00:01:21,867 --> 00:01:25,767 with his own award-winning Korean and American eatery. 41 00:01:25,767 --> 00:01:28,600 -Okay, so now I went from Han Solo to Sol Han on this. -Let's get this. 42 00:01:28,600 --> 00:01:30,000 As in soul man, get it? 43 00:01:30,000 --> 00:01:31,900 Go. Leave me hanging. See? 44 00:01:32,400 --> 00:01:34,100 Welcome, chefs. 45 00:01:34,100 --> 00:01:36,867 We have two big rounds of cooking for you. 46 00:01:36,867 --> 00:01:39,600 And since you're new, in this first round, 47 00:01:39,600 --> 00:01:41,033 I'm gonna make it easy on you. 48 00:01:42,100 --> 00:01:44,233 I want you to make us your signature dish, 49 00:01:44,867 --> 00:01:47,100 one that you kind of call your... 50 00:01:47,100 --> 00:01:48,800 your culinary calling card. 51 00:01:48,800 --> 00:01:51,166 The bad news is, the chef that makes 52 00:01:51,166 --> 00:01:53,266 the least successful dish in the first round 53 00:01:53,266 --> 00:01:54,700 -will be checking out. -[exhales] 54 00:01:55,767 --> 00:01:58,800 But the chef who makes the best dish in round 2 55 00:01:58,800 --> 00:02:00,066 will be declared the winner. 56 00:02:00,066 --> 00:02:02,600 And here's where it gets fun. 57 00:02:03,300 --> 00:02:06,300 The winner will not go on a shopping spree 58 00:02:06,300 --> 00:02:09,000 in Flavortown Market for the 20,000 bucks 59 00:02:09,000 --> 00:02:12,867 and will not receive a mystery check behind that door 60 00:02:12,867 --> 00:02:14,266 for up to 20,000 bucks. 61 00:02:14,266 --> 00:02:15,300 Nope. Instead, 62 00:02:15,300 --> 00:02:17,400 you're gonna be playing Triple G's newest game, 63 00:02:17,967 --> 00:02:20,333 Build Your Bank! 64 00:02:21,200 --> 00:02:22,166 And here he is, 65 00:02:22,166 --> 00:02:25,000 my co-host Hunter Fieri! 66 00:02:25,000 --> 00:02:26,200 Hunter, this looks fantastic. 67 00:02:26,200 --> 00:02:27,967 [Hunter] Thank you. I did it myself. 68 00:02:27,967 --> 00:02:30,200 This is the only game where you will decide 69 00:02:30,200 --> 00:02:31,867 how much you're gonna win. 70 00:02:31,867 --> 00:02:34,700 In front of you is a shelf of whammies. 71 00:02:34,700 --> 00:02:35,800 -[Hunter] Delicious. -Hunter, please tell them 72 00:02:35,800 --> 00:02:37,567 what they have an opportunity to win. 73 00:02:37,567 --> 00:02:38,700 [Hunter] Well, we got some chicharrones, 74 00:02:38,700 --> 00:02:40,700 peanut butter and jelly in a jar, 75 00:02:40,700 --> 00:02:43,467 -canned cheese... Yes. -We love canned cheese. 76 00:02:43,467 --> 00:02:45,333 Cheese balls. Who doesn't love cheese balls? 77 00:02:45,500 --> 00:02:46,433 Bananas. 78 00:02:46,433 --> 00:02:48,166 -[Guy] Pea baby food. -You got-- Ooh, yum. 79 00:02:48,166 --> 00:02:50,000 [Guy] Sounds fun. Jerky sticks. 80 00:02:50,000 --> 00:02:52,367 Not the ingredients that you normally would put 81 00:02:52,367 --> 00:02:53,767 in your signature dish. 82 00:02:53,767 --> 00:02:55,667 But each whammy that you put in your dish 83 00:02:55,667 --> 00:02:58,533 is worth $2,500 in your bank. 84 00:02:59,500 --> 00:03:03,567 Use four whammies in your dish and you'll bank $10,000. 85 00:03:03,567 --> 00:03:06,200 You repeat that process in the second round, 86 00:03:06,200 --> 00:03:07,800 you have 20,000 bucks. 87 00:03:07,800 --> 00:03:09,467 I see potential. 88 00:03:09,467 --> 00:03:13,100 Because it's only the chef that wins the competition 89 00:03:13,100 --> 00:03:14,667 that gets the cash that's in their bank. 90 00:03:14,667 --> 00:03:17,100 We're gonna have you fill out a little order guide, 91 00:03:17,100 --> 00:03:18,967 and then Hunter, he'll go and get them for you 92 00:03:18,967 --> 00:03:20,500 and have them waiting at your station. 93 00:03:20,500 --> 00:03:22,367 You must have at least one whammy. 94 00:03:22,367 --> 00:03:24,400 You could only have up to four whammies. 95 00:03:24,400 --> 00:03:25,900 -Okay? -Let's go! 96 00:03:25,900 --> 00:03:27,400 Solo, what do you got for me? 97 00:03:27,400 --> 00:03:30,100 I have blue corn taco shells, 98 00:03:30,266 --> 00:03:31,900 pea baby food, 99 00:03:31,900 --> 00:03:33,100 pork rinds, 100 00:03:33,100 --> 00:03:34,100 and bologna. 101 00:03:34,100 --> 00:03:34,900 -My favorite. -Got it. 102 00:03:34,900 --> 00:03:35,967 [Hunter] Nice. You're on the board. 103 00:03:35,967 --> 00:03:37,100 -[Guy] Chef. -All right. 104 00:03:37,100 --> 00:03:39,100 We're gonna do canned beets, 105 00:03:39,100 --> 00:03:40,700 squeeze American cheese, 106 00:03:40,700 --> 00:03:42,166 cheese balls, 107 00:03:42,166 --> 00:03:43,600 and smoked meat sticks. 108 00:03:43,600 --> 00:03:45,300 And smoked meat sticks. 109 00:03:45,300 --> 00:03:46,367 Diego. 110 00:03:46,367 --> 00:03:48,200 [Diego] Blue corn taco shells, 111 00:03:48,200 --> 00:03:49,200 pork rinds, 112 00:03:49,200 --> 00:03:51,100 bologna and smoked meat stick. 113 00:03:51,100 --> 00:03:53,166 [Guy] Okay, y'all picked four items. 114 00:03:53,166 --> 00:03:55,100 Live by it. Die by it. 115 00:03:55,100 --> 00:03:57,467 Those items will be on your stations, waiting for you. 116 00:03:57,467 --> 00:03:59,467 So now you have 30 minutes to shop, 117 00:03:59,467 --> 00:04:01,500 prepare and plate your signature dish, 118 00:04:01,500 --> 00:04:03,400 using up to four whammies. 119 00:04:04,066 --> 00:04:05,500 Three, two, one, go. 120 00:04:12,467 --> 00:04:14,800 Grits, grits, grits, grits, grits, grits, grits, grits. 121 00:04:14,800 --> 00:04:17,166 Shrimp and grits, my wife says is my signature dish, 122 00:04:17,166 --> 00:04:18,200 so that's what I do. 123 00:04:18,200 --> 00:04:19,467 Great, grits. 124 00:04:19,467 --> 00:04:21,266 But we're also playing Build Your Bank, 125 00:04:21,266 --> 00:04:23,066 so what I had to do was figure out, 126 00:04:23,066 --> 00:04:24,900 the ingredients that were on the whammy board, 127 00:04:24,900 --> 00:04:27,900 how I would actually make shrimp and grits. 128 00:04:27,900 --> 00:04:31,800 I need my grits to have a creamy element to them. 129 00:04:31,800 --> 00:04:34,600 Squeeze American cheese is a perfect cheese source 130 00:04:34,600 --> 00:04:35,867 to get the job done. 131 00:04:35,867 --> 00:04:38,166 I'm also gonna add cheesy texture in the grits 132 00:04:38,166 --> 00:04:39,400 with the cheese balls. 133 00:04:39,400 --> 00:04:41,066 I want to grab some fresh cheese 134 00:04:41,066 --> 00:04:43,467 to counterbalance the processed cheese. 135 00:04:43,467 --> 00:04:46,467 A beef stick provides a little bit of extra smoky flavor 136 00:04:46,467 --> 00:04:47,500 for my shrimps. 137 00:04:48,100 --> 00:04:49,500 [panting] Oh. 138 00:04:50,000 --> 00:04:51,467 Extra fat! 139 00:04:51,467 --> 00:04:53,567 I'm also gonna choose canned beets. 140 00:04:53,567 --> 00:04:56,500 My brain went to pickle. Pickle those little guys. 141 00:04:56,500 --> 00:04:57,900 So it's acid 142 00:04:57,900 --> 00:05:00,700 and it's a little bit of sweet heat on the top, 143 00:05:00,700 --> 00:05:04,100 because I'm building straight flavor underneath it. 144 00:05:04,900 --> 00:05:06,900 I wanted to choose four ingredients. 145 00:05:06,900 --> 00:05:08,367 I realized I could get 10K 146 00:05:08,367 --> 00:05:10,100 based on what was on the board. 147 00:05:10,100 --> 00:05:11,300 My wife's name is Stacy. 148 00:05:11,300 --> 00:05:15,667 We had a kid less than a year after our actual marriage. 149 00:05:15,667 --> 00:05:17,200 We had been trying prior to getting married, 150 00:05:17,200 --> 00:05:19,700 but IVF is extremely expensive and extremely hard. 151 00:05:19,700 --> 00:05:22,200 So winning $20,000 152 00:05:22,200 --> 00:05:25,100 would get me just finally above zero. 153 00:05:25,600 --> 00:05:26,834 Let's go! 154 00:05:28,900 --> 00:05:31,900 [Sol] The whammy shelf is literally how it sounds like. 155 00:05:31,900 --> 00:05:33,533 Whammy to the brain. 156 00:05:35,066 --> 00:05:37,800 You're trying to create a signature dish 157 00:05:37,800 --> 00:05:40,266 with ingredients like PB and J 158 00:05:40,266 --> 00:05:41,700 and baby food. 159 00:05:41,700 --> 00:05:43,867 It's gonna really kind of determine 160 00:05:43,867 --> 00:05:47,100 if I am at the level that I think I am. 161 00:05:47,100 --> 00:05:49,700 International aisle, baby. 162 00:05:49,700 --> 00:05:51,967 So my signature dish is squid 163 00:05:51,967 --> 00:05:53,800 stuffed with kimchi fried rice. 164 00:05:54,667 --> 00:05:56,300 You should be able to find kimchi fried rice 165 00:05:56,300 --> 00:05:59,367 in every single Korean restaurant. 166 00:05:59,367 --> 00:06:01,166 So I'm putting my own twist in it 167 00:06:01,166 --> 00:06:02,266 and making it my own. 168 00:06:02,266 --> 00:06:03,400 Where's the breadcrumbs at? 169 00:06:03,400 --> 00:06:05,400 Meaning French, Italian, 170 00:06:05,400 --> 00:06:08,000 Japanese, Korean-inspired cuisine. 171 00:06:08,000 --> 00:06:09,233 I want to show the world. Yeah. 172 00:06:09,667 --> 00:06:12,100 My fiancee, she's amazing. 173 00:06:12,100 --> 00:06:15,300 Her name is Dawon, and she's the one for me. 174 00:06:16,667 --> 00:06:18,367 The pea baby food, 175 00:06:18,367 --> 00:06:20,900 I know I'm gonna turn it into a beautiful pea puree 176 00:06:20,900 --> 00:06:23,467 by adding fresh peas. 177 00:06:23,467 --> 00:06:25,266 I also am going to make a gremolata 178 00:06:25,266 --> 00:06:28,000 using blue corn tortilla shells, 179 00:06:28,000 --> 00:06:30,667 pork rinds and bologna. 180 00:06:30,667 --> 00:06:35,200 If I win today, it's gonna pay for a lot of the wedding. 181 00:06:35,200 --> 00:06:36,867 Nowadays, everything is super-expensive, 182 00:06:36,867 --> 00:06:39,100 and I really want to provide for Dawon 183 00:06:39,100 --> 00:06:41,300 the best wedding that she deserves. 184 00:06:41,867 --> 00:06:42,934 Let's go! 185 00:06:45,767 --> 00:06:46,600 [Diego] Now, at this very moment, 186 00:06:46,600 --> 00:06:49,133 I am known for fun and playful food. 187 00:06:49,400 --> 00:06:51,000 Spaghetti, 188 00:06:51,000 --> 00:06:52,166 bucatini... 189 00:06:52,166 --> 00:06:54,800 For my signature dish, I'm gonna make chili spaghetti. 190 00:06:54,800 --> 00:06:56,533 If you don't know what chili spaghetti is... 191 00:06:57,200 --> 00:07:00,367 bed of noodles with chili on top. 192 00:07:00,367 --> 00:07:02,266 I have a restaurant called Poltergeist 193 00:07:02,266 --> 00:07:04,066 since I had an arcade bar. 194 00:07:04,066 --> 00:07:07,467 We like to do a lot of mash-ups of familiar food. 195 00:07:07,467 --> 00:07:09,300 Create a dining experience. 196 00:07:09,300 --> 00:07:10,166 [humming] 197 00:07:10,166 --> 00:07:13,166 I grab tamari and miso for the umami. 198 00:07:13,166 --> 00:07:14,667 I just really love Asian food. 199 00:07:14,667 --> 00:07:16,100 I just kind of wanted to do a mash-up. 200 00:07:16,100 --> 00:07:17,533 That's what we do at the restaurant. 201 00:07:18,367 --> 00:07:19,900 Uh... eggs. 202 00:07:20,467 --> 00:07:21,700 Don't lose that cart, Chef. 203 00:07:21,700 --> 00:07:22,934 I'll ghost that thing. 204 00:07:24,166 --> 00:07:25,900 The rule is, in Flavortown, 205 00:07:26,300 --> 00:07:27,467 you leave your cart, 206 00:07:27,467 --> 00:07:29,600 I either fill it with stuff or I send it down an aisle. 207 00:07:30,400 --> 00:07:32,367 The first time that I was introduced to, like, 208 00:07:32,367 --> 00:07:33,300 fun and playful food 209 00:07:33,300 --> 00:07:36,667 was having chili spaghetti with my father. 210 00:07:36,667 --> 00:07:38,767 This past year, I lost my father 211 00:07:38,767 --> 00:07:41,166 and there are a lot of bills to pay. 212 00:07:41,166 --> 00:07:43,166 That's why I'm here. 213 00:07:43,166 --> 00:07:46,367 The max amount of money I can make right now is $10,000. 214 00:07:46,367 --> 00:07:48,667 Guy said we could use up to four whammies. 215 00:07:48,667 --> 00:07:50,000 I'm gonna use blue corn tortillas 216 00:07:50,000 --> 00:07:51,367 'cause it's gonna act like a thickener 217 00:07:51,367 --> 00:07:52,233 throughout my dish. 218 00:07:52,233 --> 00:07:54,600 I saw the meat sticks and the bologna, 219 00:07:54,600 --> 00:07:57,200 and it was just opportunities to just create, like, 220 00:07:57,200 --> 00:08:01,767 layers rather than just make chili with ground beef. 221 00:08:01,767 --> 00:08:04,867 Pork rinds are just like puffy and crunchy. 222 00:08:04,867 --> 00:08:08,367 It's like you're eating if-- if a cloud was a pig. 223 00:08:08,367 --> 00:08:09,533 You can go back and shop again. 224 00:08:09,533 --> 00:08:12,300 -You can get cooking, though. -I'm realizing that, yeah. 225 00:08:12,700 --> 00:08:14,767 Bacon, onion... 226 00:08:14,767 --> 00:08:17,100 [Guy] Now, I'm banking on our top-notch judges 227 00:08:17,100 --> 00:08:19,867 to determine who wins this whammy showdown. 228 00:08:19,867 --> 00:08:21,367 We have acclaimed cookbook author, 229 00:08:21,367 --> 00:08:23,600 founder of Weelicious, and mother of three, 230 00:08:23,600 --> 00:08:25,667 the one and only Catherine McCord. 231 00:08:25,667 --> 00:08:27,066 Award-winning food critic 232 00:08:27,066 --> 00:08:28,667 and publisher of San Diego Magazine, 233 00:08:28,667 --> 00:08:30,266 and the guy that loves CrossFit, 234 00:08:30,266 --> 00:08:32,200 the one and only Troy "Boy" Johnson. 235 00:08:32,200 --> 00:08:33,467 I nearly threw up. 236 00:08:33,467 --> 00:08:34,967 And renowned restaurateur 237 00:08:34,967 --> 00:08:37,700 who has earned rave reviews and Michelin-star status, 238 00:08:37,700 --> 00:08:40,400 the one and only Chef Donatella Arpaia. 239 00:08:40,400 --> 00:08:41,634 [chuckles] 240 00:08:41,634 --> 00:08:42,667 -It's very nice to have you here. -It's so good to be here. 241 00:08:42,667 --> 00:08:44,767 -My first time on Triple G. -Right? 242 00:08:44,767 --> 00:08:48,100 And by the way, you've got to skirt the responsibilities, 243 00:08:48,100 --> 00:08:49,200 -and you know it. -What are you talking about? 244 00:08:49,200 --> 00:08:50,200 I don't know what you're talking about. 245 00:08:50,200 --> 00:08:52,467 You haven't had yourself out there competing yet, 246 00:08:52,467 --> 00:08:53,467 -which will come. -Ooh! 247 00:08:53,467 --> 00:08:54,467 [Troy] Ooh. 248 00:08:54,467 --> 00:08:56,200 I have a target on my back. 249 00:08:56,200 --> 00:08:57,000 It's a big one. 250 00:08:57,000 --> 00:08:59,000 Troy, out of all of the ten things 251 00:08:59,000 --> 00:09:00,200 that were on the shelf, 252 00:09:00,200 --> 00:09:02,000 how many do you really have in your cupboard at home? 253 00:09:02,000 --> 00:09:03,133 -All ten. -Okay. 254 00:09:03,133 --> 00:09:04,600 -Yeah. -Well, that's where we came up with the idea. 255 00:09:04,600 --> 00:09:06,100 -That was in Troy's cupboard. -Exactly. 256 00:09:06,100 --> 00:09:07,634 Thank you for shopping at my house. 257 00:09:10,767 --> 00:09:12,066 [Guy] Mad, what do you got for us? 258 00:09:12,066 --> 00:09:14,800 Oh. We're gonna do some awesome shrimp and grits. 259 00:09:14,800 --> 00:09:16,166 So we're gonna use those smoked sticks 260 00:09:16,166 --> 00:09:17,066 to render our fat down. 261 00:09:17,066 --> 00:09:18,667 To get some sort of liquid in this pan, 262 00:09:18,667 --> 00:09:19,867 I'm gonna come through with the shrimp. 263 00:09:19,867 --> 00:09:21,767 [Guy] Okay, I like it. 264 00:09:21,767 --> 00:09:23,000 [Madeline] To deal with the meat sticks, 265 00:09:23,000 --> 00:09:24,367 I knew there wasn't going to be enough fat 266 00:09:24,367 --> 00:09:25,300 to render down. 267 00:09:25,300 --> 00:09:29,200 So we're going to add fatty smoky bacon, 268 00:09:30,100 --> 00:09:32,233 so all that fat flavor comes together. 269 00:09:33,367 --> 00:09:34,600 I got some quick grits. 270 00:09:34,600 --> 00:09:37,300 I know that I have to get my grits on sooner than later 271 00:09:37,300 --> 00:09:38,500 because they're grits. 272 00:09:38,500 --> 00:09:40,567 Even instant grits are slow. 273 00:09:40,567 --> 00:09:44,500 I add butter, lots of squeezed cheese. 274 00:09:45,100 --> 00:09:46,567 The most expensive can of cheese 275 00:09:46,567 --> 00:09:48,133 that I've ever bought in my entire life. 276 00:09:48,767 --> 00:09:51,600 Come on, cheese, melt please. 277 00:09:52,166 --> 00:09:53,700 I also want some cheese balls. 278 00:09:54,767 --> 00:09:57,200 They'll add cheesy texture in the grits itself. 279 00:09:58,166 --> 00:10:00,667 Whoa, there's a color. 280 00:10:00,667 --> 00:10:02,100 You look at this whammy list 281 00:10:02,100 --> 00:10:04,900 and it is salt, salt and more salinity. 282 00:10:04,900 --> 00:10:06,800 And when you're building flavor, 283 00:10:06,800 --> 00:10:08,667 it can quickly escalate. 284 00:10:08,667 --> 00:10:11,166 -[Troy] Yeah. -But let's talk about the grits themselves. 285 00:10:11,166 --> 00:10:13,333 You have to really cook grits. 286 00:10:14,367 --> 00:10:16,867 Is Madeline gonna be able to cook her grits in time? 287 00:10:16,867 --> 00:10:20,000 I mean, my grandfather would be shaking in his boots. 288 00:10:26,166 --> 00:10:27,500 [Guy] 23 minutes. 289 00:10:28,900 --> 00:10:30,200 [Catherine] I feel like this challenge 290 00:10:30,200 --> 00:10:32,266 is so different with the whammy bank 291 00:10:32,266 --> 00:10:34,367 because usually you're cooking, cooking, 292 00:10:34,367 --> 00:10:37,200 to get to the final shop where you win the money. 293 00:10:37,200 --> 00:10:41,266 Every single ingredient is another $2,500. 294 00:10:41,266 --> 00:10:43,400 I think the stakes are even higher now. 295 00:10:44,867 --> 00:10:47,367 [Sol] The key to making really good kimchi fried rice 296 00:10:47,367 --> 00:10:49,700 is really a day-old rice. 297 00:10:49,700 --> 00:10:53,100 So microwave rice is the best bet. 298 00:10:53,100 --> 00:10:54,900 [Guy] Chef, tell me what's on the menu. 299 00:10:54,900 --> 00:10:56,166 [Sol] I'm making a stuffed squid 300 00:10:56,166 --> 00:10:58,266 with a kimchi fried rice, pea puree. 301 00:10:58,266 --> 00:11:00,367 -A stuffed squid with a what? -Panko breadcrumb. 302 00:11:00,367 --> 00:11:02,467 Uh, kimchi fried rice. 303 00:11:02,467 --> 00:11:03,533 You've got some of the instant rice 304 00:11:03,533 --> 00:11:05,600 -that's already precooked and it'll-- -Yup. Yup. 305 00:11:05,600 --> 00:11:07,000 [Guy] Okay. Good. 306 00:11:07,900 --> 00:11:09,900 [Sol] I add that in with the bacon, 307 00:11:09,900 --> 00:11:12,634 get it a little bit crispy with some sesame oil. 308 00:11:13,600 --> 00:11:15,000 This dish is very special 309 00:11:15,000 --> 00:11:18,166 because it has flavors of my blood, 310 00:11:18,166 --> 00:11:20,400 which is the kimchi and the gochujang. 311 00:11:21,300 --> 00:11:25,000 My parents were immigrants from Seoul, South Korea. 312 00:11:25,000 --> 00:11:27,867 They came to the United States with no money. 313 00:11:27,867 --> 00:11:31,000 They are the hardest working people I know. 314 00:11:31,000 --> 00:11:33,100 They managed to open up a few restaurants 315 00:11:33,100 --> 00:11:34,467 and become very successful. 316 00:11:34,467 --> 00:11:37,600 It's like the American dream. 317 00:11:37,600 --> 00:11:40,800 That really pushes me to keep on grinding. 318 00:11:40,800 --> 00:11:43,600 I throw this kimchi fried rice in the blast chiller 319 00:11:43,600 --> 00:11:45,734 so, later, I can stuff the squid. 320 00:11:47,367 --> 00:11:49,000 A little pea puree action. 321 00:11:49,800 --> 00:11:50,900 Baby food. 322 00:11:51,200 --> 00:11:52,166 Delicious. 323 00:11:52,166 --> 00:11:55,266 So I'm just gonna cook some fresh peas in it 324 00:11:55,266 --> 00:11:57,066 with some shallots, a little cream. 325 00:11:57,066 --> 00:11:58,500 You want to finish with a little butter. 326 00:11:59,100 --> 00:12:00,500 It shows the judges 327 00:12:00,500 --> 00:12:02,467 that I know how to make a proper puree, 328 00:12:02,467 --> 00:12:04,934 even when given baby food. 329 00:12:06,300 --> 00:12:08,100 [Guy] Here's a really smart thing this chef did. 330 00:12:08,100 --> 00:12:11,166 He took that pea puree and cut it with these English peas. 331 00:12:11,166 --> 00:12:12,066 So then you get the fresh 332 00:12:12,066 --> 00:12:14,100 vibrant part of the pea mixed with that. 333 00:12:14,100 --> 00:12:16,500 It's a great thing to do. Take the whammy ingredient, 334 00:12:16,500 --> 00:12:18,266 and support it with its counter, 335 00:12:18,266 --> 00:12:19,700 with its original ingredient. 336 00:12:22,867 --> 00:12:23,800 Talk to me. 337 00:12:23,800 --> 00:12:26,500 I'm doing a Cincinnati chili over bucatino. 338 00:12:26,500 --> 00:12:29,567 I wanna make ricotta with pork cracklings, 339 00:12:29,567 --> 00:12:31,100 and I'll probably stick it in the ragu. 340 00:12:31,100 --> 00:12:32,100 You know what? 341 00:12:32,100 --> 00:12:33,600 Yeah, you can stick it in the ragu with those. 342 00:12:33,600 --> 00:12:34,734 I like it. 343 00:12:35,567 --> 00:12:36,867 Diego's making Cincinnati chili. 344 00:12:36,867 --> 00:12:38,100 That is an American classic 345 00:12:38,100 --> 00:12:40,367 that is not made quite nearly enough, sir. 346 00:12:40,367 --> 00:12:41,934 Ooh, I'm so here for it. 347 00:12:43,700 --> 00:12:45,367 [Diego] I just want to break down the protein. 348 00:12:45,367 --> 00:12:46,767 I use ground beef. 349 00:12:46,767 --> 00:12:48,700 I use the bologna. 350 00:12:48,700 --> 00:12:50,400 Bologna doesn't belong in my chili, 351 00:12:50,400 --> 00:12:52,700 but it's gonna give me $2,500. 352 00:12:54,100 --> 00:12:57,500 I like bold flavors and like umami back notes. 353 00:12:57,500 --> 00:13:00,166 And I added a little bit of miso paste and tamari 354 00:13:00,166 --> 00:13:01,467 to just build in some funk. 355 00:13:01,467 --> 00:13:04,467 That's a lot of complex flavors here. 356 00:13:04,467 --> 00:13:07,066 [Diego] My father was a huge influence on me becoming a chef 357 00:13:07,066 --> 00:13:09,266 and having a purpose in a kitchen. 358 00:13:09,266 --> 00:13:10,700 This is all for him. 359 00:13:12,800 --> 00:13:15,300 [Guy] 13 minutes. 13 to go. 360 00:13:17,266 --> 00:13:21,166 So, just paprika, a touch of cayenne, 361 00:13:21,166 --> 00:13:23,467 a little bitty bit of cumin. 362 00:13:23,467 --> 00:13:24,767 I toss 'em in 363 00:13:24,767 --> 00:13:25,700 in the meat stick fat, 364 00:13:25,700 --> 00:13:28,667 get a little smoky flavor out of there. 365 00:13:28,667 --> 00:13:30,400 [Hunter] "Canned beets, squeeze American cheese, 366 00:13:30,400 --> 00:13:32,266 cheese balls and smoked meat sticks." 367 00:13:32,266 --> 00:13:33,400 Yeah. Thanks for grabbing those for me. 368 00:13:33,400 --> 00:13:35,000 Absolutely. You went all four. 369 00:13:35,000 --> 00:13:36,867 Why take that risk in the first round? 370 00:13:36,867 --> 00:13:38,900 Uh, I got a wife and kid at home. 371 00:13:38,900 --> 00:13:40,900 We got a lot of bills to pay back. 372 00:13:40,900 --> 00:13:43,667 Because two women having a kid is expensive. 373 00:13:43,667 --> 00:13:45,166 We're gonna build ourselves back 374 00:13:45,166 --> 00:13:46,800 with some Guy Fieri money. 375 00:13:46,800 --> 00:13:48,066 All right. So what are you making? 376 00:13:48,066 --> 00:13:50,400 I'm just gonna get those beets pickled. 377 00:13:50,400 --> 00:13:52,800 [Donatella] I'm glad she's pickling the beets. 378 00:13:52,800 --> 00:13:55,000 Yeah, if Madeline's gonna have that squeeze cheese 379 00:13:55,000 --> 00:13:56,567 and she's gonna have them in grits, 380 00:13:56,567 --> 00:13:58,266 it's gonna have a lot of those base notes 381 00:13:58,266 --> 00:14:00,467 and you want it-- you need that acidic element to it. 382 00:14:00,467 --> 00:14:01,467 [Madeline] To make a good pickle, 383 00:14:01,467 --> 00:14:03,300 you have a little bit of sweet with that heat. 384 00:14:03,300 --> 00:14:06,266 Toss in a little bit of red pepper flake 385 00:14:06,266 --> 00:14:08,233 to kind of elevate that flavor. 386 00:14:10,000 --> 00:14:11,767 [Guy] Chef, what is this-- Oh, that's the cheese. 387 00:14:11,767 --> 00:14:13,600 These are cheesy salty grits. 388 00:14:13,600 --> 00:14:14,867 You gotta cut that fat somewhere. 389 00:14:14,867 --> 00:14:16,166 So these beets are gonna be the done-- 390 00:14:16,166 --> 00:14:17,867 the one that gets it done. 391 00:14:17,867 --> 00:14:19,867 -Thank you, Chef. That-- -Chef, you have got salt... 392 00:14:19,867 --> 00:14:21,033 -For days? -...and then salt. 393 00:14:21,400 --> 00:14:22,367 Pull back the salt? 394 00:14:22,367 --> 00:14:23,266 Yeah, I would pull back salt. 395 00:14:23,266 --> 00:14:24,967 [scoffs] Okay, well... Heard. 396 00:14:24,967 --> 00:14:27,000 When Guy commented on the salt, 397 00:14:27,000 --> 00:14:30,400 I felt my heart fall out my butt. 398 00:14:30,400 --> 00:14:33,700 I underestimated the saltiness level 399 00:14:33,700 --> 00:14:35,767 of processed everything. 400 00:14:35,767 --> 00:14:37,667 So I go with a little bit more water, 401 00:14:37,667 --> 00:14:40,767 and I'm hoping that works. 402 00:14:40,767 --> 00:14:44,000 I had my wife in the back of my mind's eye the entire time. 403 00:14:44,000 --> 00:14:46,800 All I could think is, "What would she say about this?" 404 00:14:46,800 --> 00:14:47,867 She's my voice of reason. 405 00:14:47,867 --> 00:14:49,000 She's my earth sign. 406 00:14:49,000 --> 00:14:50,100 She's my ground. 407 00:14:50,700 --> 00:14:52,000 Oof. 408 00:14:57,000 --> 00:15:00,066 [Sol] I'm using three of my whammy ingredients 409 00:15:00,066 --> 00:15:03,567 in this gremolata, which is gonna make it worth $7,500. 410 00:15:03,567 --> 00:15:05,066 So it better taste good. 411 00:15:05,066 --> 00:15:08,800 The Bologna is going into this mix as well. 412 00:15:09,166 --> 00:15:10,767 Bologna gives it salt. 413 00:15:10,767 --> 00:15:12,467 The chicharrones gives it fat. 414 00:15:12,467 --> 00:15:14,667 The panko breadcrumbs and the tortilla, 415 00:15:14,667 --> 00:15:15,667 it kind of takes 416 00:15:15,667 --> 00:15:18,367 all the flavors of the rest of the ingredients, 417 00:15:18,367 --> 00:15:21,300 and it becomes one cohesive component. 418 00:15:22,567 --> 00:15:24,400 [Guy] Chef, how that fried rice? 419 00:15:24,400 --> 00:15:27,867 It's just chillin' in the blast chiller, 420 00:15:27,867 --> 00:15:29,033 literally chilling. 421 00:15:29,033 --> 00:15:31,500 I love your gremolata that you're putting on top of this. 422 00:15:31,500 --> 00:15:33,000 Do we have any squid stuff yet? 423 00:15:33,000 --> 00:15:34,266 No, it doesn't look like it. 424 00:15:34,266 --> 00:15:36,367 I gotta get that cooking right now, Guy. 425 00:15:36,367 --> 00:15:40,066 Stuffing the squid is super, super-Korean. 426 00:15:40,066 --> 00:15:42,367 We have, like, this stuffed squid dish 427 00:15:42,367 --> 00:15:43,600 with glass noodles. 428 00:15:43,600 --> 00:15:44,667 I used that idea 429 00:15:44,667 --> 00:15:45,767 and I stuffed it into the squid, 430 00:15:45,767 --> 00:15:47,667 and it's kind of like that. 431 00:15:47,667 --> 00:15:51,266 I love squid, and we don't see squid very often 432 00:15:51,266 --> 00:15:52,367 -on Triple G. -[Troy] No. 433 00:15:52,367 --> 00:15:53,867 [Troy] That's a very Italian way of cooking them. 434 00:15:53,867 --> 00:15:55,767 -You kind of cook them nude or you braise them. -Yes. 435 00:15:55,767 --> 00:15:56,800 -You braise them. -Instead of deep frying. 436 00:15:56,800 --> 00:15:57,634 Yeah. 437 00:15:59,000 --> 00:16:00,767 What are you doing with that ricotta? 438 00:16:00,767 --> 00:16:04,700 So in Cincinnati chili, you have cheese on top. 439 00:16:04,700 --> 00:16:06,967 So we're making cheese with pork rinds. 440 00:16:06,967 --> 00:16:07,967 Nice. 441 00:16:07,967 --> 00:16:11,000 I am whipping ricotta with the shredded cheese 442 00:16:11,000 --> 00:16:11,900 that you'd normally get 443 00:16:11,900 --> 00:16:14,300 on top of the chili with the pork rinds. 444 00:16:15,700 --> 00:16:19,767 Blue corn tortillas, pork rinds, meat sticks. 445 00:16:19,767 --> 00:16:21,400 And now I'm gonna work on my gremolata. 446 00:16:21,400 --> 00:16:24,667 So I grab my blue corn tortillas and green garlic 447 00:16:24,667 --> 00:16:26,500 and the meat stick. 448 00:16:35,467 --> 00:16:37,300 I'm doing something. I don't know what that something is. 449 00:16:37,300 --> 00:16:38,600 -But... -Yeah. 450 00:16:38,600 --> 00:16:40,500 I hear you doing something. 451 00:16:41,867 --> 00:16:43,500 [Diego] My pasta's overcooked. 452 00:16:43,500 --> 00:16:44,800 I had a lot going on, 453 00:16:44,800 --> 00:16:47,900 and I think I spent so much focus on the ragu. 454 00:16:50,767 --> 00:16:52,467 I wanted to redo the pasta, 455 00:16:52,467 --> 00:16:54,767 but I realized I did not have enough time. 456 00:16:54,767 --> 00:16:57,500 I have a lot of umami and a lot of flavors. 457 00:16:58,100 --> 00:17:00,066 I just hope for the best. 458 00:17:00,066 --> 00:17:01,233 [Guy] Four minutes! 459 00:17:04,100 --> 00:17:06,200 [Donatella] We have one chef plating. 460 00:17:06,200 --> 00:17:08,400 The other chefs haven't even started to plate. 461 00:17:08,400 --> 00:17:09,600 I'm getting nervous for them. 462 00:17:09,600 --> 00:17:12,967 I feel like my anxiety is like through the roof right now. 463 00:17:12,967 --> 00:17:14,800 Grits are are slightly. 464 00:17:14,800 --> 00:17:17,100 [Madeline] Got a little bit of grit chew to 'em. 465 00:17:17,100 --> 00:17:18,066 You know they've got to be there 466 00:17:18,066 --> 00:17:20,000 because they're the base of all my flavor. 467 00:17:20,000 --> 00:17:21,000 And then the shrimp, 468 00:17:21,000 --> 00:17:21,700 it's not shrimp and grits 469 00:17:21,700 --> 00:17:23,300 if you don't have any shrimps. 470 00:17:24,867 --> 00:17:27,867 We have to make sure every plate also gets our pickle. 471 00:17:27,867 --> 00:17:30,600 It does not work without that pickled beet. 472 00:17:30,600 --> 00:17:33,100 And the last thing, I take the meat sticks, 473 00:17:33,100 --> 00:17:36,667 and I break all of those down and get them on top. 474 00:17:36,667 --> 00:17:39,000 This will be a 10K dish in my bank. 475 00:17:39,266 --> 00:17:40,600 [Guy] Two minutes! 476 00:17:41,867 --> 00:17:43,166 What did you put into that, by the way? 477 00:17:43,166 --> 00:17:44,500 You just put shallots? 478 00:17:44,500 --> 00:17:46,233 Butter, shallot, 479 00:17:46,600 --> 00:17:47,734 a little of the peas, 480 00:17:48,000 --> 00:17:49,367 and parsley. 481 00:17:50,066 --> 00:17:53,300 Chef, for something that I would not have ever ordered, 482 00:17:53,767 --> 00:17:55,266 that is actually delicious. 483 00:17:55,266 --> 00:17:57,467 Is it? Wow. Thank you. 484 00:17:57,467 --> 00:17:59,100 I'm gonna put the stuffed squid 485 00:17:59,100 --> 00:18:01,300 on top of the pea puree. 486 00:18:02,100 --> 00:18:03,867 Then I top it with the gremolata, 487 00:18:03,867 --> 00:18:05,066 of the mortadella, 488 00:18:05,066 --> 00:18:07,567 the chicharrones and the blue corn. 489 00:18:07,567 --> 00:18:09,467 It's all gonna come together. 490 00:18:09,467 --> 00:18:10,867 And now they're all plating. 491 00:18:10,867 --> 00:18:12,500 Ooh! This is, uh... 492 00:18:12,500 --> 00:18:14,266 This is like nerves for all. 493 00:18:14,266 --> 00:18:17,467 Salvador Dali bending time over here in station 1, 494 00:18:17,467 --> 00:18:18,400 Diego. 495 00:18:18,400 --> 00:18:20,900 [Diego] I grabbed my overcooked pasta 496 00:18:20,900 --> 00:18:24,967 and then I just plate a ragu that had the meat sticks 497 00:18:24,967 --> 00:18:27,500 and the bologna and the pork rinds. 498 00:18:28,467 --> 00:18:29,400 I put the gremolata, 499 00:18:29,400 --> 00:18:31,467 which has the blue corn tortilla shells 500 00:18:31,467 --> 00:18:33,400 and the whipped ricotta. 501 00:18:36,867 --> 00:18:39,333 Ten, nine, eight, 502 00:18:39,800 --> 00:18:42,800 seven, six, five, 503 00:18:42,800 --> 00:18:46,767 four, three, two, one. 504 00:18:46,767 --> 00:18:48,000 That's it. Stop working. 505 00:18:48,000 --> 00:18:48,834 [all cheering] 506 00:18:48,834 --> 00:18:51,900 Oh, my God, the stress and anxiety, 507 00:18:51,900 --> 00:18:53,166 it is too much. 508 00:18:53,166 --> 00:18:54,300 [Donatella] Oh, my gosh. 509 00:18:54,567 --> 00:18:55,700 [Guy] Okey dokey. 510 00:18:59,400 --> 00:19:00,266 All right, judges, this is it. 511 00:19:00,266 --> 00:19:02,300 This is game 1 of Build Your Bank. 512 00:19:02,300 --> 00:19:04,934 Chefs had to choose up to four whammy ingredients 513 00:19:04,934 --> 00:19:06,367 in their fantastic dish. 514 00:19:06,367 --> 00:19:10,567 Each whammy ingredient worth $2,500. 515 00:19:10,567 --> 00:19:14,133 But that's only if they can win the entire competition. 516 00:19:14,133 --> 00:19:15,400 Up first, Chef Sol. 517 00:19:15,400 --> 00:19:18,934 Let's see, bud, you had the blue corn taco shells, 518 00:19:18,934 --> 00:19:22,934 the pea baby food, pork rinds and bologna. 519 00:19:22,934 --> 00:19:24,266 Please tell us what you made. 520 00:19:24,266 --> 00:19:25,767 I made a kimchi fried rice 521 00:19:25,767 --> 00:19:27,667 stuffed into a grilled calamari. 522 00:19:27,667 --> 00:19:30,000 I made a pea puree with the baby food. 523 00:19:30,000 --> 00:19:32,266 I made a gremolata using the pork rinds, 524 00:19:32,266 --> 00:19:33,367 the taco shell 525 00:19:33,367 --> 00:19:35,467 with the panko breadcrumbs. 526 00:19:35,467 --> 00:19:38,300 You picked a really incredible signature dish. 527 00:19:38,300 --> 00:19:41,000 Very well composed here. 528 00:19:41,000 --> 00:19:43,000 That pea whammy ingredient, 529 00:19:43,000 --> 00:19:44,300 it's just creamy, 530 00:19:44,300 --> 00:19:45,867 and it's vibrant. 531 00:19:45,867 --> 00:19:47,767 I really enjoy stuffed squid. 532 00:19:47,767 --> 00:19:49,300 It was a beautiful mouthfeel. 533 00:19:49,300 --> 00:19:51,200 -Very creative. -Thank you. 534 00:19:51,200 --> 00:19:54,100 Not enough people, like, let that squid shine. 535 00:19:54,100 --> 00:19:55,967 And you do that when you grill it. 536 00:19:55,967 --> 00:19:58,266 Making the gremolata out of that blue corn tortilla 537 00:19:58,266 --> 00:19:59,500 gives it that crunch up top. 538 00:19:59,500 --> 00:20:00,500 That's what gremolata should do. 539 00:20:00,500 --> 00:20:02,400 And then your smoked meat sticks, 540 00:20:02,400 --> 00:20:04,300 it's there and you can taste it 541 00:20:04,300 --> 00:20:05,967 without having it overpower. 542 00:20:05,967 --> 00:20:07,000 Thank you. 543 00:20:07,000 --> 00:20:09,166 The one ingredient, though, that I feel like I-- 544 00:20:09,166 --> 00:20:11,667 isn't screaming at me is the pork rinds. 545 00:20:11,667 --> 00:20:15,467 I wish that I could taste, see, feel it more. 546 00:20:15,467 --> 00:20:16,667 You like your pork rinds. 547 00:20:16,667 --> 00:20:17,667 I love my pork rinds. 548 00:20:17,667 --> 00:20:18,834 You look at that dress, 549 00:20:18,834 --> 00:20:20,834 and that dress says "pork rinds." 550 00:20:20,834 --> 00:20:21,834 That's right, baby. 551 00:20:21,834 --> 00:20:23,300 All right, up next, Diego. 552 00:20:23,300 --> 00:20:24,967 Let's see. You've got blue corn taco shells, 553 00:20:24,967 --> 00:20:27,133 pork rinds, smoked meat sticks, 554 00:20:27,133 --> 00:20:28,233 and bologna. 555 00:20:28,567 --> 00:20:29,600 Tell us what you made. 556 00:20:29,600 --> 00:20:31,767 I made a version of Cincinnati chili. 557 00:20:31,767 --> 00:20:32,867 It was kind of a mash-up 558 00:20:32,867 --> 00:20:34,834 of a ragu that my dad used to make. 559 00:20:34,834 --> 00:20:37,000 I used the chicharrone into the ragu. 560 00:20:37,000 --> 00:20:38,867 It just had some tomatoes, bologna. 561 00:20:38,867 --> 00:20:42,467 And we have a gremolata of blue corn tortillas, 562 00:20:42,467 --> 00:20:44,500 meat sticks and green garlic. 563 00:20:44,500 --> 00:20:46,166 And then on top, in that whipped ricotta, 564 00:20:46,166 --> 00:20:49,967 I incorporated the chicharrones as well. 565 00:20:49,967 --> 00:20:52,266 Okay, so here's the thing that you did really brilliant with this dish. 566 00:20:52,266 --> 00:20:54,767 You're talking about a chili. It's got to burble its way to greatness. 567 00:20:54,767 --> 00:20:55,700 You don't have that time. 568 00:20:55,700 --> 00:20:57,166 So what you need to do is you need to take 569 00:20:57,166 --> 00:20:59,367 the biggest flavor elements in this store 570 00:20:59,367 --> 00:21:00,867 and use them to develop those flavors. 571 00:21:00,867 --> 00:21:02,567 And miso and a little bit of tamari 572 00:21:02,567 --> 00:21:03,934 will do exactly that. 573 00:21:03,934 --> 00:21:05,133 Very impressive. 574 00:21:05,133 --> 00:21:07,367 I think you've developed a depth of flavor 575 00:21:07,367 --> 00:21:09,367 in a short period of time, which I love. 576 00:21:09,367 --> 00:21:12,166 I, of course, love the fresh ricotta on top. 577 00:21:12,166 --> 00:21:14,367 I'm glad you didn't go too salty. 578 00:21:14,367 --> 00:21:15,967 I'm gonna-- I'm gonna have another bite. 579 00:21:15,967 --> 00:21:18,867 [Catherine] But where you lost me was your pasta. 580 00:21:18,867 --> 00:21:21,200 It's too soft and overcooked. 581 00:21:21,200 --> 00:21:23,500 I think you know that it becomes very gummy. 582 00:21:23,500 --> 00:21:26,133 You have to, like, really mix it in there. 583 00:21:26,867 --> 00:21:28,066 Chef, thank you very much. 584 00:21:28,066 --> 00:21:29,400 Up next, Chef Madeline. 585 00:21:29,400 --> 00:21:30,734 You had canned beets, 586 00:21:30,734 --> 00:21:32,467 squeeze American cheese, 587 00:21:32,467 --> 00:21:35,500 cheese balls, smoked meat sticks. 588 00:21:35,500 --> 00:21:36,667 What'd you make for the judges? 589 00:21:36,667 --> 00:21:39,000 What you have here is a shrimp and grits. 590 00:21:39,000 --> 00:21:40,667 Inside those grits, you have cheese balls 591 00:21:40,667 --> 00:21:42,467 and squeezed cheese. 592 00:21:42,467 --> 00:21:46,166 And then there is bacon fat and smoked meat sticks 593 00:21:46,166 --> 00:21:47,166 to fry the shrimp. 594 00:21:47,166 --> 00:21:49,300 And then, finally, you have the pickled beets. 595 00:21:50,567 --> 00:21:53,467 Wow, it's hitting every single note. 596 00:21:53,467 --> 00:21:56,667 Squeezed cheese, cheese balls, the meat stick. 597 00:21:56,667 --> 00:21:58,166 Like, so much flavor. 598 00:21:58,166 --> 00:21:59,567 Boom, boom, boom! 599 00:21:59,567 --> 00:22:01,367 Very pretty, very unctuous. 600 00:22:01,367 --> 00:22:03,367 I loved the notes of smoke. 601 00:22:03,367 --> 00:22:05,500 The pickled beets was really smart. 602 00:22:05,500 --> 00:22:10,400 You needed it because there's a lot of salt in the grits. 603 00:22:10,400 --> 00:22:12,867 [Troy] The pickled beets does bring acid to the party, 604 00:22:12,867 --> 00:22:13,967 which you needed. 605 00:22:13,967 --> 00:22:15,867 But I wanted more, and I wanted them cut differently. 606 00:22:15,867 --> 00:22:18,300 Because after one bite, those pickled beets were gone. 607 00:22:18,467 --> 00:22:19,333 Heard. 608 00:22:19,333 --> 00:22:20,967 All right. Thank you very much, judges. 609 00:22:20,967 --> 00:22:23,734 Chefs, if you do move on to the second round, 610 00:22:23,734 --> 00:22:25,967 you've already banked 10,000 bucks each. 611 00:22:25,967 --> 00:22:28,166 Remember, it's only the person that wins the second round 612 00:22:28,166 --> 00:22:30,467 will get a chance to take all their money they won, 613 00:22:30,467 --> 00:22:31,400 and go home. 614 00:22:31,400 --> 00:22:33,000 So we're gonna send you back to the kitchens 615 00:22:33,000 --> 00:22:34,767 and let the judges deliberate, 616 00:22:34,767 --> 00:22:36,367 and we'll call you back when we have a decision. 617 00:22:36,367 --> 00:22:37,634 Thank you very much. 618 00:22:38,767 --> 00:22:42,000 Judges, which chef's bank is about to go bust? 619 00:22:42,000 --> 00:22:44,266 I am wildly impressed. 620 00:22:44,266 --> 00:22:46,400 I think Sol is easily safe. 621 00:22:46,400 --> 00:22:47,500 -[Troy] Sol was fantastic. -Wow. 622 00:22:47,500 --> 00:22:50,100 The whole dish was well-conceived, 623 00:22:50,100 --> 00:22:53,266 a restaurant-style-worthy beautiful dish. 624 00:22:53,266 --> 00:22:54,834 [Catherine] Madeline was... 625 00:22:54,834 --> 00:22:56,467 I think she gave us a gorgeous dish. 626 00:22:56,467 --> 00:22:57,867 But it was super-thoughtful. 627 00:22:57,867 --> 00:22:59,133 And I thought it was beautiful. 628 00:22:59,133 --> 00:23:00,133 It killed me, though, 629 00:23:00,133 --> 00:23:03,166 because the salt was just too much for me. 630 00:23:03,166 --> 00:23:04,266 [Troy] Well, let's talk about Diego. 631 00:23:04,266 --> 00:23:06,166 That's my late night snack. 632 00:23:06,166 --> 00:23:07,367 -That's my happy food. -[Catherine] It is! 633 00:23:07,367 --> 00:23:08,867 He really overcooked the pasta. 634 00:23:08,867 --> 00:23:10,266 It was like a clump. 635 00:23:10,266 --> 00:23:11,467 Which one do you want to eat again 636 00:23:11,467 --> 00:23:13,734 between Madeline and Diego? 637 00:23:13,734 --> 00:23:15,467 Oh, Madeline. 638 00:23:15,467 --> 00:23:16,967 I want Diego's, actually. 639 00:23:16,967 --> 00:23:18,266 Interesting. 640 00:23:18,266 --> 00:23:19,867 -[Guy] Troy. -[sighs] Oh. 641 00:23:22,767 --> 00:23:24,500 [Guy] Let's go ahead and bring our chefs back in, please. 642 00:23:27,967 --> 00:23:29,734 Before we decide who we're sending home, 643 00:23:29,734 --> 00:23:30,667 I will let you know, 644 00:23:30,667 --> 00:23:32,600 Sol, you're safe. 645 00:23:32,600 --> 00:23:34,667 -Congratulations. A delicious dish. -Thank you. 646 00:23:34,667 --> 00:23:37,567 Diego, your pasta was overcooked, 647 00:23:37,567 --> 00:23:41,166 but your flavors were the late-night desire of Troy. 648 00:23:41,166 --> 00:23:43,734 Madeline, your dish was super-creative, 649 00:23:43,734 --> 00:23:45,367 but there was a lot of salt. 650 00:23:45,367 --> 00:23:47,867 The chef that will be checking out the first round will be... 651 00:23:50,000 --> 00:23:51,767 unfortunately, 652 00:23:51,767 --> 00:23:52,800 Chef Diego. 653 00:23:54,967 --> 00:23:56,000 Chef, I'll tell you this, 654 00:23:56,000 --> 00:23:59,400 you are a character and you've got such talent, 655 00:23:59,400 --> 00:24:02,667 and it simply comes down to overcooked pasta. 656 00:24:02,667 --> 00:24:04,166 -Okay? I appreciate it. -Yes, Chef. 657 00:24:04,166 --> 00:24:06,767 I just didn't feel comfortable in my own element. 658 00:24:06,767 --> 00:24:08,066 -Thank you, Chef. -Thank you. 659 00:24:08,066 --> 00:24:09,400 I got to come to your place, brother. 660 00:24:09,400 --> 00:24:11,467 This is way harder than it looks. 661 00:24:11,467 --> 00:24:12,634 But it was a lot of fun. 662 00:24:16,567 --> 00:24:17,600 [Guy] All right, chefs. Here we go. 663 00:24:17,600 --> 00:24:19,166 Second, final round. 664 00:24:19,166 --> 00:24:21,667 Now, whoever prepares the best dish in this round 665 00:24:21,667 --> 00:24:25,734 is gonna get the cash in all of their whammy money. 666 00:24:25,734 --> 00:24:27,734 But, remember, you have to win this round 667 00:24:27,734 --> 00:24:29,367 to get the cash in your bank. 668 00:24:29,367 --> 00:24:33,667 And I want to give you your maximum flexibility in this round. 669 00:24:33,667 --> 00:24:35,266 I mean, that's what I am. I'm the big giver. 670 00:24:35,266 --> 00:24:38,567 I want you to make the judges meat and potatoes. 671 00:24:38,567 --> 00:24:40,567 So, I bet you're also interested 672 00:24:40,567 --> 00:24:41,367 in increasing your winnings, 673 00:24:41,367 --> 00:24:43,033 because 10,000's not enough, right? 674 00:24:43,033 --> 00:24:44,467 So here we go, because once again, 675 00:24:44,467 --> 00:24:46,567 it's Flavortown's least favorite game, 676 00:24:46,567 --> 00:24:47,934 Build Your Bank, 677 00:24:47,934 --> 00:24:49,767 starring Hunter Fieri 678 00:24:49,767 --> 00:24:52,100 and things he's trying to get rid of. 679 00:24:52,100 --> 00:24:54,667 This time, each whammy ingredient 680 00:24:54,667 --> 00:24:56,400 will be worth $2,000. 681 00:24:56,400 --> 00:24:57,934 [Sol] Oh. 682 00:24:57,934 --> 00:24:59,767 So if you want to bank another 10,000, 683 00:24:59,767 --> 00:25:02,000 you'd have to pick five whammy ingredients. 684 00:25:02,767 --> 00:25:03,834 Hunter, why don't you walk us through 685 00:25:03,834 --> 00:25:05,567 some of these delicious items that are available? 686 00:25:05,567 --> 00:25:07,300 Well, we have pomelo, 687 00:25:07,300 --> 00:25:08,300 prune baby food... 688 00:25:08,300 --> 00:25:10,967 -[Guy] Ooh. -...strawberry toaster pastries, 689 00:25:10,967 --> 00:25:14,367 oatmeal cookies, frozen buttermilk waffles. 690 00:25:14,367 --> 00:25:16,767 We have microwave popcorn. A jar of white asparagus 691 00:25:16,767 --> 00:25:18,266 -that is fantastic. -Oh-ho-ho! 692 00:25:18,266 --> 00:25:20,400 Canned okra, wasabi peas, 693 00:25:21,166 --> 00:25:22,100 canned sardines... 694 00:25:22,100 --> 00:25:23,200 [Guy] And Limburger cheese. 695 00:25:23,200 --> 00:25:24,834 -[Hunter] Yeah. -And luncheon loaf. 696 00:25:24,834 --> 00:25:26,734 -[Hunter] Mmm-hmm. -Come on, now. 697 00:25:26,734 --> 00:25:27,967 -Now, Hunter, do you have... -Clearing section. 698 00:25:27,967 --> 00:25:29,467 ...multiples of this for everybody? 699 00:25:29,467 --> 00:25:31,600 No, we don't. It's first come, first serve. 700 00:25:31,600 --> 00:25:33,100 Since these are one-offs, 701 00:25:33,100 --> 00:25:35,066 I'm going to let Chef Sol go first. 702 00:25:35,066 --> 00:25:37,200 You can pick any one of these items 703 00:25:37,200 --> 00:25:38,133 that you'd like to use in your dish. 704 00:25:38,133 --> 00:25:40,133 -Because all we have is this. -That's it. 705 00:25:40,133 --> 00:25:41,734 I'll have the white asparagus. 706 00:25:41,734 --> 00:25:43,467 [Guy] White asparagus for 2,000. 707 00:25:43,467 --> 00:25:46,266 I will take the iced oatmeal cookies. 708 00:25:46,266 --> 00:25:47,433 Ooh, good! 709 00:25:48,133 --> 00:25:49,600 Sometimes, when Hunter has these... 710 00:25:49,600 --> 00:25:51,266 -[Hunter] Yeah. -...we're not sure if they're fresh. 711 00:25:51,266 --> 00:25:52,934 -[Hunter] Right. Could be expired. -Thank you, Chef. 712 00:25:52,934 --> 00:25:54,667 [Hunter] Got them last week. 713 00:25:54,667 --> 00:25:55,634 -Got the snap? -[Guy] Good. 714 00:25:55,634 --> 00:25:57,867 Quality assurance here at Flavortown Market. 715 00:25:57,867 --> 00:25:59,033 Always job number one. 716 00:25:59,033 --> 00:26:00,467 What do you got for me, Solo? 717 00:26:00,467 --> 00:26:02,767 Yo, wasabi. I'm gonna make it hot. 718 00:26:02,767 --> 00:26:04,367 -[Hunter] Wasabi peas. -[Sol] Thank you. 719 00:26:04,367 --> 00:26:06,367 -What are you thinking? -Uh... 720 00:26:06,367 --> 00:26:07,567 I'm gonna take that Limburger. 721 00:26:07,567 --> 00:26:09,367 Going for the Limburger! 722 00:26:09,367 --> 00:26:10,967 -Oh, yeah! -Ooh! 723 00:26:12,567 --> 00:26:13,700 What's the first one? 724 00:26:13,700 --> 00:26:15,500 -What kind of fruit is that? Pomelo? -What? A pomelo? 725 00:26:15,500 --> 00:26:16,533 Let's take it. 726 00:26:18,100 --> 00:26:19,033 Beautiful. Let's go. 727 00:26:19,033 --> 00:26:20,767 That's another 2K right here. 728 00:26:20,767 --> 00:26:22,867 I will take the buttered popcorn. 729 00:26:22,867 --> 00:26:24,834 -[machine beeps] -[Guy] Buttered popcorn! 730 00:26:24,834 --> 00:26:26,667 -Sardines. -Sardines. 731 00:26:26,667 --> 00:26:28,066 [Sol] Let's take it! 732 00:26:28,066 --> 00:26:31,166 I'm gonna take the waffles. 733 00:26:31,166 --> 00:26:32,367 [Guy] The waffles. 734 00:26:32,367 --> 00:26:34,100 Now, you both have four. 735 00:26:34,100 --> 00:26:35,100 Do you want to stay at four? 736 00:26:35,100 --> 00:26:36,233 Or you want to go to five? 737 00:26:36,867 --> 00:26:39,033 Every single ingredient is a risk. 738 00:26:39,033 --> 00:26:40,667 I'm gonna stay at four. 739 00:26:40,667 --> 00:26:41,734 I feel comfortable right here. 740 00:26:41,734 --> 00:26:44,100 I'll stick with safety, and I'll stay where I'm at. 741 00:26:44,100 --> 00:26:45,600 -You're gonna stay where you're at? -Yup. 742 00:26:45,600 --> 00:26:48,834 [Madeline] I just figured 18K is better than 0K. 743 00:26:48,834 --> 00:26:50,934 I can do four ingredients safely. 744 00:26:50,934 --> 00:26:53,200 All right. Embrace the challenge with open arms 745 00:26:53,200 --> 00:26:55,667 because you're going to be shopping with open arms. 746 00:26:55,667 --> 00:26:58,166 -Oh. -Wait a minute. 747 00:26:58,166 --> 00:26:59,400 Just here? 748 00:26:59,400 --> 00:27:00,600 [Guy] Go ahead and just stand in front of your cart, Chef. 749 00:27:00,600 --> 00:27:01,934 Hunter will be more than happy 750 00:27:01,934 --> 00:27:04,033 to deliver these items to your station. 751 00:27:04,033 --> 00:27:07,367 But right now, we like to call this little fun game 752 00:27:07,367 --> 00:27:09,500 "No Carts Allowed." 753 00:27:09,500 --> 00:27:11,166 Anything that you would like to get, 754 00:27:11,166 --> 00:27:11,934 you need to be able to carry. 755 00:27:11,934 --> 00:27:13,166 You can't pack it in your apron. 756 00:27:13,166 --> 00:27:16,400 You can't go get a bowl out of the equipment station. 757 00:27:16,400 --> 00:27:17,767 You've got to be able to carry it. 758 00:27:17,767 --> 00:27:19,066 It's a one-time shop. 759 00:27:19,066 --> 00:27:20,467 -It's a one-time shop? -One-time shop? 760 00:27:20,467 --> 00:27:21,567 [Guy] One-time shop. 761 00:27:21,567 --> 00:27:23,367 -Oh, smokes. -You have your four ingredients there, 762 00:27:23,367 --> 00:27:25,066 whatever else you can carry in your arms. 763 00:27:25,066 --> 00:27:27,500 Remember, meat and potato dish 764 00:27:27,500 --> 00:27:28,967 incorporating your four ingredients 765 00:27:28,967 --> 00:27:30,133 that you picked. 766 00:27:30,133 --> 00:27:32,266 You have 30 minutes to shop, prepare and plate your dish. 767 00:27:32,266 --> 00:27:34,100 Now, three, two, one, go! 768 00:27:35,367 --> 00:27:36,700 [Troy] Oh, look at Sol. 769 00:27:37,400 --> 00:27:39,400 Seoul train is off. 770 00:27:39,400 --> 00:27:42,000 [Madeline] How do you cook a steak in 30 minutes? 771 00:27:42,567 --> 00:27:43,934 You pound it flat. 772 00:27:43,934 --> 00:27:47,200 Now, we're gonna pound and fry. Yeah. 773 00:27:47,200 --> 00:27:49,033 A filet, it's already round. 774 00:27:49,033 --> 00:27:51,000 All I have to do is pound it evenly 775 00:27:51,300 --> 00:27:52,367 and bread it. 776 00:27:52,367 --> 00:27:53,767 For my meat and potatoes, 777 00:27:53,767 --> 00:27:58,767 I am making steak cutlets with potatoes au gratin. 778 00:27:58,767 --> 00:28:02,567 And I'm thinking my cookie popcorn buttermilk waffle mixture 779 00:28:02,567 --> 00:28:04,867 is going to be a breading for my steak. 780 00:28:04,867 --> 00:28:09,166 Ramps will give that garlic onion flavor to my au gratin 781 00:28:09,166 --> 00:28:12,033 without actually putting either of those ingredients in it. 782 00:28:12,033 --> 00:28:13,667 Where's the aisle for cheese? 783 00:28:13,667 --> 00:28:15,100 And then I need more cheese. 784 00:28:15,100 --> 00:28:17,467 Limburger does not make an au gratin. 785 00:28:17,467 --> 00:28:20,467 It is going to have that funk flavor on the front. 786 00:28:20,467 --> 00:28:21,567 So if I grab mozzarella, 787 00:28:21,567 --> 00:28:25,266 I need some extra melty cheese that adds no flavor. 788 00:28:25,266 --> 00:28:27,400 Just so you know, you have bags. You have bags. 789 00:28:27,400 --> 00:28:29,066 You could have put the potatoes in, but that's fine. 790 00:28:29,066 --> 00:28:30,200 What? 791 00:28:34,166 --> 00:28:35,600 How do you get into this bag? 792 00:28:35,867 --> 00:28:36,867 Bro! 793 00:28:36,867 --> 00:28:39,734 I love that you tried to use a bag, Madeline. 794 00:28:39,734 --> 00:28:41,100 -[laughing] -[Catherine] Someone help a lady! 795 00:28:41,100 --> 00:28:43,467 I can't get that. It takes me two weeks. 796 00:28:43,467 --> 00:28:44,667 [Madeline] And I was, like, not worth it. 797 00:28:44,667 --> 00:28:47,367 I can make eight potatoes make au gratin. 798 00:28:47,367 --> 00:28:49,166 I was ready to go. I had it all. 799 00:28:49,166 --> 00:28:50,266 All right, here we go. 800 00:28:53,367 --> 00:28:54,867 [Sol] I worked in a steakhouse, 801 00:28:54,867 --> 00:28:57,567 plus, I've cooked 1,000 rib eyes in my life. 802 00:28:57,567 --> 00:28:59,767 So I'm grabbing the best cut of meat, 803 00:28:59,767 --> 00:29:01,433 which is the rib eye. 804 00:29:02,667 --> 00:29:04,767 For my meat and potatoes, 805 00:29:04,767 --> 00:29:06,367 I'm making a grilled rib eye, 806 00:29:06,367 --> 00:29:10,200 a double-fried potato and Korean style egg salad 807 00:29:10,200 --> 00:29:13,133 with the spicy wasabi peas. 808 00:29:13,767 --> 00:29:16,166 So shopping without a cart, 809 00:29:16,166 --> 00:29:17,867 I had to really strategize 810 00:29:17,867 --> 00:29:20,867 and pick exactly what ingredients I needed. 811 00:29:20,867 --> 00:29:23,867 I grabbed the Yukon baby potatoes. 812 00:29:23,867 --> 00:29:26,867 The starch level on the potato is perfect for frying. 813 00:29:26,867 --> 00:29:30,867 The pomelo and the sardines will be in a salsa verde. 814 00:29:30,867 --> 00:29:33,567 I'm gonna use the pickled white asparagus, 815 00:29:33,567 --> 00:29:35,000 turn it into a puree. 816 00:29:35,266 --> 00:29:36,834 Sesame seeds. 817 00:29:36,834 --> 00:29:41,133 It's very important for my fiancee to see me succeed 818 00:29:41,133 --> 00:29:43,734 because she knows how much I care 819 00:29:43,734 --> 00:29:46,000 about this industry and about my career. 820 00:29:46,000 --> 00:29:48,467 So, this is just another challenge 821 00:29:48,467 --> 00:29:49,867 that I need to overcome. 822 00:29:49,867 --> 00:29:51,767 Both are done, one shot. 823 00:29:51,767 --> 00:29:54,166 Four minutes. I hope they got what they need. 824 00:29:56,967 --> 00:30:00,133 [Sol] Huh! Garlic, potato, ribeye, parsley. Let's go. 825 00:30:00,133 --> 00:30:01,133 [Catherine] Right off the bat, 826 00:30:01,133 --> 00:30:04,634 I think Sol picked the best whammy ingredients. 827 00:30:04,634 --> 00:30:06,166 [Donatella] Yeah, but she's got more courage 828 00:30:06,166 --> 00:30:09,033 'cause she goes for the whammies that are like... 829 00:30:09,033 --> 00:30:11,100 -like the... I mean... -She leaned into the game. 830 00:30:11,100 --> 00:30:14,367 I mean, who takes Limburger cheese and waffles? 831 00:30:14,367 --> 00:30:15,400 Mic drop. 832 00:30:17,967 --> 00:30:20,333 -Popcorn. -[oven beeps] 833 00:30:20,333 --> 00:30:21,934 -What's the game plan? -Yeah? 834 00:30:21,934 --> 00:30:23,767 I'm gonna do a filet mignon cutlet 835 00:30:23,767 --> 00:30:27,266 with a Limburger, potato au gratin. 836 00:30:27,266 --> 00:30:30,367 So what we're gonna do is we're gonna make a nice little breading 837 00:30:30,367 --> 00:30:34,000 that we're gonna put on our big foot. 838 00:30:34,000 --> 00:30:35,567 You don't wanna over salt the judges. 839 00:30:36,467 --> 00:30:37,800 So we're gonna add a little bit sweet. 840 00:30:40,467 --> 00:30:42,066 I used the buttered popcorn and salt 841 00:30:42,066 --> 00:30:44,767 to play with the sugar in the buttermilk waffle 842 00:30:44,767 --> 00:30:46,033 and the iced cookie. 843 00:30:46,033 --> 00:30:48,100 Now, I have to wait for the popcorn to pop. 844 00:30:48,100 --> 00:30:49,033 [Catherine] That's what I was looking for. 845 00:30:49,033 --> 00:30:50,000 -I was like, "We're missing--" -Oh. Yeah. 846 00:30:50,000 --> 00:30:51,734 "When are we gonna see the popcorn?" 847 00:30:53,166 --> 00:30:57,767 I am going to pound my filet till it's flat as humanly possible. 848 00:31:00,934 --> 00:31:02,300 As I'm breading my steak, 849 00:31:02,300 --> 00:31:06,667 I realize I have forgotten eggs and I have forgotten cream. 850 00:31:06,667 --> 00:31:10,033 I have nothing to get my breadcrumbs to stick to my steak. 851 00:31:10,033 --> 00:31:12,667 Now, wait a second. Why is it not sticking very well? 852 00:31:12,667 --> 00:31:17,166 Oh, I forgot some crucial ingredients in my grab. 853 00:31:17,166 --> 00:31:19,233 I'm gonna solve this problem the way you solve problems. 854 00:31:19,233 --> 00:31:21,900 I add mozzarella to my breading. 855 00:31:23,834 --> 00:31:26,567 That oil in the steak is gonna be the fat that helps it bind. 856 00:31:26,567 --> 00:31:28,000 The moment of truth is that breading, 857 00:31:28,000 --> 00:31:30,033 which includes three of her whammy ingredients. 858 00:31:30,033 --> 00:31:31,333 Is it going to stick? 859 00:31:31,333 --> 00:31:34,000 -Yes. -It doesn't stick? 860 00:31:34,000 --> 00:31:36,166 -I mean-- -[Troy] All right. 861 00:31:36,166 --> 00:31:37,533 [Madeline] Eggs would have been preferable. 862 00:31:37,533 --> 00:31:39,400 Put any port in a storm. 863 00:31:42,033 --> 00:31:42,934 [Sol] Let's go. 864 00:31:42,934 --> 00:31:44,934 The first thing I wanna get started on 865 00:31:44,934 --> 00:31:47,934 is cooking my ribeye as I know it takes time. 866 00:31:47,934 --> 00:31:50,000 When you have the perfect ingredient, 867 00:31:50,000 --> 00:31:51,700 you don't wanna really mess it up. 868 00:31:52,367 --> 00:31:54,133 All I did was salt and black pepper, 869 00:31:54,133 --> 00:31:57,266 and ribeye literally calls for a grill. 870 00:31:57,266 --> 00:31:59,166 [Guy] You got a good game plan here, chef? 871 00:31:59,166 --> 00:32:02,200 [Sol] Grilled ribeye, a Korean-style egg salad. 872 00:32:03,333 --> 00:32:07,000 Some peewee potatoes, double boiled and fried. 873 00:32:07,000 --> 00:32:08,533 Okay. 874 00:32:08,533 --> 00:32:12,233 [Sol] Double frying these potatoes are gonna really speed up the process. 875 00:32:12,233 --> 00:32:13,867 First, I'm gonna fry it, 876 00:32:13,867 --> 00:32:16,567 and then I'm gonna smash it, and then I'm gonna re-fry it, 877 00:32:16,567 --> 00:32:18,567 and it's gonna get that surface 878 00:32:18,567 --> 00:32:20,467 of the whole potato really, really crispy. 879 00:32:20,467 --> 00:32:22,767 Very nice. 880 00:32:22,767 --> 00:32:25,367 The next thing I have to make is my salsa verde. 881 00:32:25,367 --> 00:32:26,266 Whoa. 882 00:32:26,266 --> 00:32:28,166 I add my canned sardines. 883 00:32:28,166 --> 00:32:29,133 That's $2,000. 884 00:32:29,133 --> 00:32:31,266 The pomelo juice, 885 00:32:31,266 --> 00:32:33,000 which is another two grand in my pocket. 886 00:32:33,433 --> 00:32:35,133 A little bit of capers. 887 00:32:35,133 --> 00:32:36,867 The olive oil, the parsley. 888 00:32:38,767 --> 00:32:39,867 Let this chill for a second. 889 00:32:39,867 --> 00:32:42,266 When my potatoes are done frying, 890 00:32:42,266 --> 00:32:44,967 I'm gonna toss it into my salsa verde, 891 00:32:44,967 --> 00:32:47,033 and that's just gonna coat everything. 892 00:32:47,033 --> 00:32:48,467 It's gonna be bright, 893 00:32:48,467 --> 00:32:50,233 and it's gonna be the perfect side 894 00:32:50,233 --> 00:32:52,467 to a really fatty ribeye. 895 00:32:53,967 --> 00:32:57,467 Chefs, 15 minutes, halfway point. 15. 896 00:32:57,467 --> 00:32:59,066 Let's get those potatoes going, huh? 897 00:32:59,066 --> 00:33:00,934 -Yes, chef. -Scallop potato? 898 00:33:00,934 --> 00:33:02,934 -[Madeline] Classic scallop potatoes, chef. -[Troy] Yep. 899 00:33:02,934 --> 00:33:04,266 -[Catherine] Ah. -[Madeline] Steakhouse for steakhouse. 900 00:33:04,266 --> 00:33:06,100 Gotta get that Limburger in there. 901 00:33:06,100 --> 00:33:08,033 When was the last time you cooked with Limburger there, Madeline? 902 00:33:08,033 --> 00:33:10,367 Uh, the better part of never, chef. 903 00:33:10,367 --> 00:33:11,767 [both laughing] 904 00:33:11,767 --> 00:33:13,367 [Troy] It's like the deli version of a stinky cheese. 905 00:33:13,367 --> 00:33:16,467 One hundred percent, it-- You know, like a bad feet, good cheese. 906 00:33:16,467 --> 00:33:17,734 Yeah. 907 00:33:17,734 --> 00:33:21,200 I did forget heavy cream, which does piss me all the way off. 908 00:33:21,934 --> 00:33:24,033 I am Murphy's law. 909 00:33:24,033 --> 00:33:27,467 If it can go wrong, it has gone wrong. 910 00:33:27,467 --> 00:33:29,166 [Donatella] Should've got cream. 911 00:33:29,166 --> 00:33:30,767 She can't go back. 912 00:33:30,767 --> 00:33:31,734 That's rough. 913 00:33:31,734 --> 00:33:33,667 [Madeline] So, I just left the mozzarella 914 00:33:33,667 --> 00:33:37,233 and the Limburger cook down into some boiling water. 915 00:33:37,233 --> 00:33:39,433 My hope is that I can get them 916 00:33:39,433 --> 00:33:41,433 to marry together like a cream sauce 917 00:33:41,433 --> 00:33:42,934 and it won't matter that I forgot it. 918 00:33:42,934 --> 00:33:44,500 Considering what it is... 919 00:33:45,467 --> 00:33:48,133 Limburger cheese, check, $2,000 in the bank. 920 00:33:48,133 --> 00:33:50,934 My bank is at $18,000. 921 00:33:50,934 --> 00:33:54,667 Okay. I'm so glad that she's gonna start cooking the potatoes. 922 00:33:54,667 --> 00:33:56,667 Oh, don't worry. I've started cooking the potatoes. 923 00:33:56,667 --> 00:33:58,100 [both laughing] 924 00:33:58,100 --> 00:34:00,166 [Catherine] That's the problem with you being in Station One, Madeline, 925 00:34:00,166 --> 00:34:02,767 -you can hear all of our nonsense. -[Madeline] Yeah. 926 00:34:02,767 --> 00:34:04,367 Just ignore us. 927 00:34:04,367 --> 00:34:06,367 Think about your baby girl. 928 00:34:06,367 --> 00:34:08,467 [Madeline] Ren is one. She's thirteen-and-a-half months. 929 00:34:08,467 --> 00:34:10,867 Take her to work with me. She's my little chef. 930 00:34:10,867 --> 00:34:13,567 I, like, don't know if I can actually impress upon you 931 00:34:13,567 --> 00:34:14,967 how much I love this kid. 932 00:34:14,967 --> 00:34:17,266 I felt like the Grinch the day she was born. 933 00:34:17,266 --> 00:34:20,166 I literally felt my heart inside my chest expand, 934 00:34:20,166 --> 00:34:22,467 so I'm cooking for her. 935 00:34:22,467 --> 00:34:25,266 Ooey, gooey, beautiful mess. 936 00:34:26,233 --> 00:34:27,634 [Guy] Where's the wasabi peas going? 937 00:34:27,634 --> 00:34:28,467 [Sol] Pea the egg salad. 938 00:34:28,467 --> 00:34:30,767 It's like a Korean wasabi egg salad. 939 00:34:30,767 --> 00:34:32,166 [Guy] Got it. Got it. 940 00:34:33,266 --> 00:34:34,467 [Sol] Yes, babies. 941 00:34:36,066 --> 00:34:38,100 That's what I'm talking about. 942 00:34:38,100 --> 00:34:41,467 This egg salad is something that all of Asia is known for. 943 00:34:41,467 --> 00:34:44,033 You make the egg salad a little bit more runny than usual. 944 00:34:44,033 --> 00:34:47,266 Adding my sesame oil, sesame seed. 945 00:34:47,266 --> 00:34:51,266 The egg salad honestly calls for something spicy, 946 00:34:51,266 --> 00:34:54,667 and the spicy wasabi peas were the perfect, 947 00:34:54,667 --> 00:34:56,900 crunchy ingredient for my egg salad. 948 00:34:57,634 --> 00:34:59,233 What's going on with those asparagus, chef? 949 00:34:59,233 --> 00:35:00,867 [Sol] The whole thing is mush already. 950 00:35:00,867 --> 00:35:03,867 This asparagus is worth $2,000. 951 00:35:03,867 --> 00:35:06,133 It is honestly super mushy, 952 00:35:06,133 --> 00:35:08,500 and I need it to taste really good. 953 00:35:10,867 --> 00:35:15,367 It's like a black pepper, white asparagus sauce. 954 00:35:15,367 --> 00:35:16,266 Five-and-a-half minutes. 955 00:35:16,266 --> 00:35:17,634 -Yeah. -You know, I'm a little concerned 956 00:35:17,634 --> 00:35:20,567 because those potatoes in the cheese is soupy. 957 00:35:20,567 --> 00:35:22,233 Madeline is wrestling with those potatoes right now. 958 00:35:22,233 --> 00:35:24,467 This is her moment of truth. 959 00:35:24,467 --> 00:35:26,567 I know that my potatoes are not done. 960 00:35:26,567 --> 00:35:28,634 Four minutes, are those potatoes gonna be done, chef? 961 00:35:28,634 --> 00:35:31,266 Uh, they're gonna be, uh, al dente, like my grits. 962 00:35:31,266 --> 00:35:33,634 I don't know that you should be playing that game. 963 00:35:33,634 --> 00:35:34,667 [Madeline] Heard, chef. 964 00:35:34,667 --> 00:35:38,066 I've gotta get the starch out of these guys now. 965 00:35:38,066 --> 00:35:39,166 [Guy] Oh, there we go. 966 00:35:39,166 --> 00:35:40,634 [Troy] Put it into a larger surface 967 00:35:40,634 --> 00:35:42,467 so she can reduce that so quick. 968 00:35:42,467 --> 00:35:45,467 -Even with a few minutes on the clock, could work. -Yeah, she could do it. 969 00:35:45,467 --> 00:35:46,767 [Troy] Three minutes left. 970 00:35:49,467 --> 00:35:50,467 [Guy] Chef Madeline, Chef Sol, 971 00:35:50,467 --> 00:35:51,634 two minutes, two to go. 972 00:35:51,634 --> 00:35:54,667 Everything went wrong for Madeline. 973 00:35:54,667 --> 00:35:57,834 [Catherine] The method Madeline is using, boil down some of the water, 974 00:35:57,834 --> 00:36:00,166 cook those potatoes even more, could work. 975 00:36:00,166 --> 00:36:02,000 [Donatella] Oh, my gosh, I hope she's not looking at Sol 976 00:36:02,000 --> 00:36:03,800 because he's already done. 977 00:36:04,867 --> 00:36:07,033 [Sol] I grab my Korean egg salad, 978 00:36:07,033 --> 00:36:08,533 give it a nice schmear on the bottom, 979 00:36:08,533 --> 00:36:10,233 keeping it nice and tight. 980 00:36:10,967 --> 00:36:13,567 And then goes my crispy potatoes. 981 00:36:13,567 --> 00:36:16,367 My steak is sliced on a perfect bias. 982 00:36:16,367 --> 00:36:17,600 [Catherine] Gorgeous dish. 983 00:36:18,266 --> 00:36:20,467 [Sol] And then I'm gonna go over everything 984 00:36:20,467 --> 00:36:23,000 with my black pepper, white asparagus puree. 985 00:36:23,367 --> 00:36:24,567 [Guy] Ninety seconds. 986 00:36:25,467 --> 00:36:26,834 [Madeline] These potatoes aren't cooked! 987 00:36:26,834 --> 00:36:28,834 Cast irons are still hot, 988 00:36:28,834 --> 00:36:32,066 so I know that there's residual heat. 989 00:36:32,066 --> 00:36:34,634 Slice my steak and make sure that gets on the plate. 990 00:36:34,634 --> 00:36:36,000 Let's rock and roll. 991 00:36:37,567 --> 00:36:38,934 Little sweet, little salty. 992 00:36:38,934 --> 00:36:41,100 -Eight, seven... -[Troy] Come on. Come on, Madeline. 993 00:36:41,100 --> 00:36:43,767 -Yeah! -Yeah! Stealth! 994 00:36:43,767 --> 00:36:46,333 -[Guy] ...three, two, one. -[judges exclaiming] 995 00:36:46,333 --> 00:36:47,533 -[Donatella] Yeah! -That's it. 996 00:36:47,533 --> 00:36:48,667 -[Troy] Oh, yeah. -[Guy] Good job, you guys. 997 00:36:48,667 --> 00:36:50,300 [Catherine] Whoo! 998 00:36:54,467 --> 00:36:56,166 [Guy] Judges, this is it. Game Two. 999 00:36:56,166 --> 00:37:00,467 The chefs, they had to use up to five whammy ingredients in their dish, 1000 00:37:00,467 --> 00:37:03,634 and each whammy ingredient was worth 2,000 bucks. 1001 00:37:03,634 --> 00:37:04,900 Am I the giver, or what? 1002 00:37:05,367 --> 00:37:06,767 So up first, Chef Madeline. 1003 00:37:06,767 --> 00:37:07,634 Iced oatmeal cookies, 1004 00:37:07,634 --> 00:37:10,166 Limburger cheese, microwave popcorn 1005 00:37:10,166 --> 00:37:11,433 and the frozen waffles. I mean, like, 1006 00:37:11,433 --> 00:37:14,433 if you haven't heard that team before, I mean, you're crazy. 1007 00:37:14,433 --> 00:37:15,734 Chef, what'd you make for the judges? 1008 00:37:15,734 --> 00:37:18,533 What you have here is a filet mignon 1009 00:37:18,533 --> 00:37:21,166 breaded with the buttermilk waffles, 1010 00:37:21,166 --> 00:37:22,967 the sweet oatmeal cookies 1011 00:37:22,967 --> 00:37:26,000 and the, uh, popcorn for salt, 1012 00:37:26,000 --> 00:37:28,066 then potato au gratin 1013 00:37:28,066 --> 00:37:31,066 with Limburger cheese, mozzarella and ramps. 1014 00:37:31,066 --> 00:37:31,967 Please enjoy. 1015 00:37:31,967 --> 00:37:34,100 Mmm! Oh! Limburger. 1016 00:37:34,100 --> 00:37:35,867 Whoo-hoo! [laughs] 1017 00:37:35,867 --> 00:37:37,233 You did not miss that. 1018 00:37:37,233 --> 00:37:38,867 Well, wasn't this fun? 1019 00:37:38,867 --> 00:37:40,367 -Yeah? -[Catherine laughs] 1020 00:37:40,367 --> 00:37:41,467 [laughs] 1021 00:37:41,467 --> 00:37:43,667 The steak's actually delicious. 1022 00:37:43,667 --> 00:37:45,100 I mean, you didn't overcook it. 1023 00:37:45,100 --> 00:37:47,066 The steak is juicy. 1024 00:37:47,066 --> 00:37:49,166 I like the crunch. I'm getting a lot of cookie. 1025 00:37:49,166 --> 00:37:50,467 I'm not getting the popcorn, 1026 00:37:50,467 --> 00:37:52,867 so I sort of miss that ingredient. 1027 00:37:52,867 --> 00:37:54,934 And you got the potatoes cooked through. 1028 00:37:54,934 --> 00:37:57,634 -By the hair of your chinny-chin-chin... -Yeah, chef. 1029 00:37:57,634 --> 00:37:58,767 ...you pulled it off. 1030 00:37:58,767 --> 00:38:00,200 Thank you, chef. 1031 00:38:00,200 --> 00:38:03,567 Do you ever look at yourself in the mirror after a weekend in Vegas? 1032 00:38:03,567 --> 00:38:04,967 Like, that's kinda what it looks like. 1033 00:38:04,967 --> 00:38:07,266 It's not the greatest presentation, 1034 00:38:07,266 --> 00:38:08,934 but the taste is great. 1035 00:38:08,934 --> 00:38:11,166 The Limburger, oh, these things are so sticky. 1036 00:38:11,166 --> 00:38:12,734 But it's so good! 1037 00:38:12,734 --> 00:38:15,000 You are a warrior. Everything went wrong 1038 00:38:15,000 --> 00:38:17,967 and you just adapted to everything. 1039 00:38:17,967 --> 00:38:20,667 I think that the one thing that I struggled with 1040 00:38:20,667 --> 00:38:23,367 was more crispiness on the potato, 1041 00:38:23,367 --> 00:38:27,033 but the taste and the balance, which is most important, 1042 00:38:27,033 --> 00:38:28,634 you hit, so well done. 1043 00:38:28,634 --> 00:38:31,266 All right, thank you. Judges, not to be outdone, Chef Sol. 1044 00:38:31,266 --> 00:38:33,467 White Asparagus, Wasabi Peas, 1045 00:38:33,467 --> 00:38:35,166 Pomelo and Canned Sardines. 1046 00:38:35,166 --> 00:38:37,133 Four of my favorite Quentin Tarantino movies. 1047 00:38:37,133 --> 00:38:39,100 [judges laughing] 1048 00:38:39,100 --> 00:38:40,033 Please tell us what you made. 1049 00:38:40,033 --> 00:38:42,000 I made steak potatoes. 1050 00:38:42,000 --> 00:38:43,567 My favorite cut is ribeye. 1051 00:38:43,567 --> 00:38:46,133 Then we have the double-fried potatoes 1052 00:38:46,133 --> 00:38:49,433 tossed in sardine and parsley, pomelo 1053 00:38:49,433 --> 00:38:51,967 that I used with zest. And on the side, 1054 00:38:51,967 --> 00:38:54,000 black pepper, white asparagus puree. 1055 00:38:54,000 --> 00:38:56,033 And then Korean-style egg salad. 1056 00:38:56,033 --> 00:38:57,467 What is the crunch in the egg salad? 1057 00:38:57,467 --> 00:38:58,567 Wasabi peas. 1058 00:38:58,567 --> 00:38:59,734 That's wasabi pea. 1059 00:38:59,734 --> 00:39:00,900 Beautiful ribeye. 1060 00:39:00,900 --> 00:39:04,166 I mean, that you don't... don't add anything to it. 1061 00:39:04,166 --> 00:39:05,667 You just put salt and pepper. 1062 00:39:05,667 --> 00:39:07,667 You don't finger paint on a Picasso. 1063 00:39:07,667 --> 00:39:11,166 -You know, you just-- You just serve it as it is. -I-- Yeah. 1064 00:39:11,166 --> 00:39:14,934 [Troy] It's got a nice crust. It's got that browning up top. That's perfect. 1065 00:39:14,934 --> 00:39:16,867 My favorite thing on the plate, hands down, 1066 00:39:16,867 --> 00:39:18,667 the white asparagus puree. 1067 00:39:18,667 --> 00:39:21,667 It's so creamy, subtle, acid. 1068 00:39:21,667 --> 00:39:23,667 -It's just-- It's phenomenal. -[Sol] Yes! 1069 00:39:23,667 --> 00:39:25,667 [Catherine] Your egg salad is so delicious 1070 00:39:25,667 --> 00:39:27,233 with the wasabi pea. 1071 00:39:27,233 --> 00:39:29,233 Here's where my only problem is, 1072 00:39:29,233 --> 00:39:31,166 it's sort of like steak and potatoes, 1073 00:39:31,166 --> 00:39:36,000 and then a whammy ingredient special, but it's not cohesive. 1074 00:39:37,100 --> 00:39:39,133 There was a lot of good things about this dish. 1075 00:39:39,133 --> 00:39:40,533 The steak was cooked perfectly. 1076 00:39:40,533 --> 00:39:42,867 I loved the crispiness of the potatoes. 1077 00:39:42,867 --> 00:39:44,033 Um, but remember, when you plate, 1078 00:39:44,033 --> 00:39:46,333 make sure each judge gets to taste 1079 00:39:46,333 --> 00:39:47,767 all the ingredients. 1080 00:39:47,767 --> 00:39:51,867 I looked for my pomelo and I finally found a piece, and I got that hit. 1081 00:39:51,867 --> 00:39:53,934 -Thank you. -[Guy] Thank you very much. 1082 00:39:53,934 --> 00:39:55,867 This was really good cookery. 1083 00:39:55,867 --> 00:39:58,367 One of you is gonna win 18,000 bucks. 1084 00:39:58,367 --> 00:40:00,100 No shopping necessary. 1085 00:40:00,100 --> 00:40:01,266 We'll send you back to the kitchens. 1086 00:40:01,266 --> 00:40:02,467 We'll call you when we have a decision. 1087 00:40:02,467 --> 00:40:03,533 Thank you so much. 1088 00:40:03,533 --> 00:40:05,233 -Thank you. -Thank you. Thank you. 1089 00:40:06,133 --> 00:40:09,100 Judges, who got the most bang for their bank. 1090 00:40:09,100 --> 00:40:12,333 I think that Madeline took a lot of big risks. 1091 00:40:12,333 --> 00:40:14,266 Technically, it wasn't as successful. 1092 00:40:14,266 --> 00:40:17,667 Sol's dish, I think, is a beautiful presentation. 1093 00:40:17,667 --> 00:40:19,367 Everything is cooked almost perfectly. 1094 00:40:19,367 --> 00:40:21,467 But maybe he was a little too safe, 1095 00:40:21,467 --> 00:40:23,166 but she gamed it better. 1096 00:40:23,166 --> 00:40:25,400 All right, judges, who do we got? 1097 00:40:25,567 --> 00:40:26,767 [sighs] 1098 00:40:26,767 --> 00:40:28,266 This is a tough one. 1099 00:40:28,266 --> 00:40:30,634 Taste is a big part of this, 1100 00:40:30,634 --> 00:40:34,500 and I know which dish tasted better to me. 1101 00:40:44,266 --> 00:40:45,767 Both have $18,000 in the bank. 1102 00:40:45,767 --> 00:40:48,133 Unfortunately, there can only be one winner. 1103 00:40:49,066 --> 00:40:50,133 Ladies and gentlemen, the winner... 1104 00:40:53,834 --> 00:40:54,734 Chef Sol. 1105 00:40:54,734 --> 00:40:56,467 -Well done. -[Troy] Oh! 1106 00:40:59,133 --> 00:41:00,567 [Guy] Madeline, I gotta tell you what, 1107 00:41:00,567 --> 00:41:04,567 you had enough things set you back, but you didn't fall backwards. 1108 00:41:04,567 --> 00:41:05,600 It was really nice having you. 1109 00:41:05,600 --> 00:41:06,734 -Chef Madeline, thank you. -Thank you very much. 1110 00:41:06,734 --> 00:41:08,100 Thank you, chef. 1111 00:41:08,100 --> 00:41:09,634 -Thank you very much, chef. -My pleasure. 1112 00:41:09,634 --> 00:41:11,533 It's not always about winning, 1113 00:41:11,533 --> 00:41:13,734 it's about how much fun you had while you're playing the game. 1114 00:41:13,734 --> 00:41:17,066 I love you, Stacy. Love you, Ren. 1115 00:41:17,066 --> 00:41:19,200 See you in 22 hours. 1116 00:41:21,133 --> 00:41:23,100 Meet the Build Your Bank Champ, 1117 00:41:23,100 --> 00:41:24,233 Chef Sol. 1118 00:41:24,233 --> 00:41:26,867 -Congratulations. -[judges cheering and exclaiming] 1119 00:41:26,867 --> 00:41:28,867 Now, what are you do with the money? $18,000? 1120 00:41:28,867 --> 00:41:32,066 -I just got engaged, like, three weeks ago. -[Catherine] Oh, mazel tov. 1121 00:41:32,066 --> 00:41:33,066 -[Guy] Congratulations. -[Catherine] Whoo! 1122 00:41:33,066 --> 00:41:33,900 Congratulations. 1123 00:41:33,900 --> 00:41:36,100 So, this is gonna be a huge jumpstart 1124 00:41:36,100 --> 00:41:38,367 to getting married and setting up everything. 1125 00:41:38,367 --> 00:41:39,767 Everything's super expensive. 1126 00:41:39,767 --> 00:41:43,734 My fiancee is going to be really proud of what I did 1127 00:41:43,734 --> 00:41:45,033 'cause I did it for us. 1128 00:41:45,033 --> 00:41:47,667 I came, I cooked, I conquered, 1129 00:41:47,667 --> 00:41:49,166 and it's time to get married. 1130 00:41:50,000 --> 00:41:52,767 [Guy] 18,000 bucks. There you have it. 1131 00:41:52,767 --> 00:41:54,000 -Whoo! -See you next time, 1132 00:41:54,000 --> 00:41:55,467 Guy's Grocery Games. 1133 00:41:55,467 --> 00:41:57,667 Congratulations to Sol on the engagement. 1134 00:41:57,667 --> 00:41:58,567 Adios. 1135 00:41:58,567 --> 00:41:59,734 -Whoo-hoo! -Whoo!