1 00:00:00,867 --> 00:00:02,101 You know, Hunter, it's that time of year again 2 00:00:02,103 --> 00:00:04,069 when folks make these ridiculous resolutions 3 00:00:04,071 --> 00:00:05,771 to give up all the foods they love. 4 00:00:05,773 --> 00:00:07,172 You know what we say here at Flavortown Market, 5 00:00:07,174 --> 00:00:08,974 forget about counting those calories. 6 00:00:08,976 --> 00:00:12,444 And we're making Flavortown Market a resolution-free zone. 7 00:00:13,780 --> 00:00:16,382 It's the kind of food that real people want to eat. 8 00:00:16,384 --> 00:00:19,551 We're talking crispy, crunchy, ooey, gooey, 9 00:00:19,553 --> 00:00:21,954 - oh so guilty. - What? 10 00:00:21,956 --> 00:00:23,255 I love that. 11 00:00:23,257 --> 00:00:25,924 [Guy] So we've invited three everyday food fanatics. 12 00:00:25,926 --> 00:00:27,159 [together] I'm a food fanatic. 13 00:00:27,161 --> 00:00:28,727 [Guy] Cooking isn't their profession, 14 00:00:28,729 --> 00:00:30,029 but it's definitely their passion. 15 00:00:30,031 --> 00:00:31,797 I cannot believe this. This is surreal. 16 00:00:31,799 --> 00:00:33,966 [Hunter] It's the kickoff of a month long celebration 17 00:00:33,968 --> 00:00:35,934 of food fanatics in Flavortown. 18 00:00:35,936 --> 00:00:37,236 I'm going to go for it. 19 00:00:37,238 --> 00:00:39,038 Starting with their anti-resolution game... 20 00:00:39,040 --> 00:00:39,972 What resolution? 21 00:00:39,974 --> 00:00:42,007 Tonight on Triple G. 22 00:00:44,911 --> 00:00:46,745 Hunter, let's meet our food fanatics now. 23 00:00:46,747 --> 00:00:50,716 First up, we have Nick Farrer, a former minor league pitcher 24 00:00:50,718 --> 00:00:55,888 and Flavortown fan, who designed his backyard to look like my ranch kitchen. 25 00:00:55,890 --> 00:00:57,089 That's it. Game over, Nick wins. 26 00:00:57,091 --> 00:00:58,323 That's pretty awesome. 27 00:00:59,059 --> 00:01:00,859 Do I watch Triple G? 28 00:01:00,861 --> 00:01:02,294 That's a loaded question. 29 00:01:02,296 --> 00:01:05,697 Have I watched every single episode of Triple G is a better question. 30 00:01:05,699 --> 00:01:07,165 And the answer is yes. 31 00:01:07,167 --> 00:01:11,804 And I also designed my backyard around Guy's ranch kitchen. 32 00:01:11,806 --> 00:01:12,871 There you go, big Nick. 33 00:01:12,873 --> 00:01:14,807 Welcome aboard, buddy. 34 00:01:14,809 --> 00:01:17,242 [Nick] So my day job is sales, but I am a food fanatic. 35 00:01:17,244 --> 00:01:18,911 I do not eat to live. 36 00:01:18,913 --> 00:01:21,346 I live to eat. 37 00:01:21,981 --> 00:01:23,582 [Hunter] Next, we have Crystal Vaughn, 38 00:01:23,917 --> 00:01:27,519 she is the hairstylist with roots in southern and Latin country food. 39 00:01:27,521 --> 00:01:30,989 She could break down a chicken at age six. 40 00:01:30,991 --> 00:01:34,126 [Crystal] I'm here because I'm ready to retire from hairstyling 41 00:01:34,128 --> 00:01:37,096 and make food and my food blog, my full-time gig. 42 00:01:37,098 --> 00:01:38,697 I'm obsessed with food. 43 00:01:38,699 --> 00:01:43,068 I've been an avid fan of Guy's Grocery Games for years. 44 00:01:43,070 --> 00:01:44,937 I watch it on Food Network all day long. 45 00:01:44,939 --> 00:01:46,138 Okay? 46 00:01:46,140 --> 00:01:47,940 - Boo! - [Crystal screams] 47 00:01:47,942 --> 00:01:48,874 Hi, guys. 48 00:01:48,876 --> 00:01:50,109 I never get to do that. 49 00:01:50,111 --> 00:01:51,743 That was awesome. You didn't even fall over. 50 00:01:51,745 --> 00:01:55,080 And finally, Elizabeth Jordan-Flight, southern based food blogger 51 00:01:55,082 --> 00:01:59,118 and founder of a nonprofit that trains farmers in Uganda. 52 00:01:59,120 --> 00:02:01,620 - That's awesome. - That's really nice. 53 00:02:01,622 --> 00:02:02,988 [Elizabeth] I show my love through food. 54 00:02:02,990 --> 00:02:06,024 So, of course, the nonprofit that I run is about food. 55 00:02:06,026 --> 00:02:08,660 When I was living in Belfast, Northern Ireland, 56 00:02:08,662 --> 00:02:12,965 there was one TV station and all it had was Food Network. 57 00:02:12,967 --> 00:02:16,068 And today, I am in the like the real Flavortown. 58 00:02:16,070 --> 00:02:17,302 Go get 'em. 59 00:02:17,804 --> 00:02:19,938 Petrified. 60 00:02:19,940 --> 00:02:23,509 It is so nice to have three full-blown 61 00:02:23,511 --> 00:02:25,544 food fanatics in the house right now. 62 00:02:25,546 --> 00:02:28,647 Normally we have professional chefs in here that are from restaurants 63 00:02:28,649 --> 00:02:30,015 and run restaurants, own restaurants. 64 00:02:30,017 --> 00:02:33,552 But, you know what, we realized also, there's a lot of fans 65 00:02:33,554 --> 00:02:36,889 of Triple G, so we wanted to give a chance to come down 66 00:02:36,891 --> 00:02:38,790 and see what you can do in Flavortown, right? 67 00:02:38,792 --> 00:02:40,192 - Whoo! - So, exciting. 68 00:02:40,194 --> 00:02:42,694 But as I will tell you, we're not going to be easy on you. Hunter? 69 00:02:42,696 --> 00:02:43,829 [Crystal] Oh, no. Oh, no. 70 00:02:43,831 --> 00:02:45,831 We've got two intense challenges. 71 00:02:45,833 --> 00:02:48,700 The person with the least successful dish in the first round, 72 00:02:48,702 --> 00:02:50,869 unfortunately, will be checking out. 73 00:02:50,871 --> 00:02:53,138 But the person with the highest score after both rounds 74 00:02:53,140 --> 00:02:56,775 will receive a guaranteed 10,000 dollars, and most importantly, Hunter, 75 00:02:56,777 --> 00:02:59,111 They get a chance to come back and compete against 76 00:02:59,113 --> 00:03:01,713 two other crazy food people in three weeks. 77 00:03:01,715 --> 00:03:02,881 Oh, my God. 78 00:03:02,883 --> 00:03:04,983 [Guy] Now, since we're breaking the rules tonight 79 00:03:04,985 --> 00:03:06,985 we are declaring Flavortown Market 80 00:03:06,987 --> 00:03:08,487 - the anti-resolutions zone. - Yes. 81 00:03:08,489 --> 00:03:12,024 No more resolutions to give up the food you enjoy, all right? 82 00:03:12,026 --> 00:03:13,892 - [Crystal] All right. All right. - Okay. I'm in for that. 83 00:03:13,894 --> 00:03:15,761 [Guy] Tonight, I want you to make those 84 00:03:15,763 --> 00:03:19,831 crazy carbelicious comfort dishes that everyone craves. 85 00:03:19,833 --> 00:03:22,234 And I want you to start by making the judges 86 00:03:22,236 --> 00:03:27,539 a big oversatisfying serving of no-restriction noodles. 87 00:03:27,541 --> 00:03:28,874 - Ooh. - Okay. 88 00:03:28,876 --> 00:03:30,876 Make it as crazy good as you can. 89 00:03:30,878 --> 00:03:33,745 Oh, did you say, did you say crazy can? 90 00:03:33,747 --> 00:03:36,081 Crazy can, crazy... crazy good as you can. 91 00:03:36,083 --> 00:03:38,050 I got an idea? You know what I'm saying? 92 00:03:38,052 --> 00:03:39,985 It's dangerous when he has an idea. 93 00:03:39,987 --> 00:03:42,187 [Crystal] Oh, no, no, no. Hunter, come on. 94 00:03:42,189 --> 00:03:45,057 This wasn't preplanned. It just appeared right there. 95 00:03:45,059 --> 00:03:47,125 - [Crystal] No. - [Hunter] Idea machine. 96 00:03:48,194 --> 00:03:49,561 [Guy] Let's take a look at that. 97 00:03:49,563 --> 00:03:50,929 Oh... 98 00:03:50,931 --> 00:03:54,700 Hunter, Hunter, it's time to play crazy can roulette. 99 00:03:54,702 --> 00:03:57,002 - Oh, no. - [Hunter] Yeah. 100 00:03:57,004 --> 00:03:58,270 So these are cans without labels. 101 00:03:58,272 --> 00:03:59,371 Okay. 102 00:03:59,373 --> 00:04:00,806 And you get to pick one. 103 00:04:00,808 --> 00:04:01,940 [Crystal] Oh. 104 00:04:01,942 --> 00:04:04,276 And you must feature the ingredients in that can 105 00:04:04,278 --> 00:04:06,245 in your no-restriction noodle. 106 00:04:06,247 --> 00:04:07,179 Who wants to pick first? 107 00:04:07,181 --> 00:04:08,981 - Me. - Come on up, chef. 108 00:04:08,983 --> 00:04:10,916 - Okay. All right. - What are you thinking? 109 00:04:10,918 --> 00:04:12,551 [Crystal] I'm going to go for the big one. 110 00:04:12,553 --> 00:04:14,219 Take it back over there. 111 00:04:14,221 --> 00:04:16,722 Go ahead and turn it upside down. Let's take a look at it. 112 00:04:16,724 --> 00:04:19,258 Clam chowder. 113 00:04:19,260 --> 00:04:21,893 Well, we should stick with ladies. Second. 114 00:04:21,895 --> 00:04:22,861 I'm going to go lucky number two. 115 00:04:22,863 --> 00:04:24,296 - Really? - Lucky number two. 116 00:04:24,298 --> 00:04:27,266 I'm always a fan of the pop top, myself, but go with two. 117 00:04:27,268 --> 00:04:29,067 That's good. 118 00:04:29,069 --> 00:04:30,302 What does it say? 119 00:04:30,304 --> 00:04:31,903 Cream of celery? 120 00:04:31,905 --> 00:04:33,739 [Crystal] Oh, that's a good one. 121 00:04:33,741 --> 00:04:34,640 [Guy] Chef. 122 00:04:34,642 --> 00:04:36,842 Let's do it. I'm going to pick number one 123 00:04:36,844 --> 00:04:39,011 and hope that it's tomato sauce because it looks like that size. 124 00:04:39,013 --> 00:04:40,545 You think it's that? 125 00:04:40,547 --> 00:04:42,547 - Oh, and it's not shaking. - Ooh. 126 00:04:44,117 --> 00:04:45,150 Hollandaise sauce. 127 00:04:45,152 --> 00:04:46,718 [Crystal] All right. 128 00:04:46,720 --> 00:04:48,854 AKA, not tomato sauce. 129 00:04:48,856 --> 00:04:52,658 You say tomato, we say hollandaise. 130 00:04:52,660 --> 00:04:56,862 Thirty minutes to create your non-restriction noodles 131 00:04:56,864 --> 00:05:00,232 - featuring your crazy can surprise. - Yeah. 132 00:05:00,234 --> 00:05:02,301 [Guy] Now, Elizabeth has can three. 133 00:05:02,303 --> 00:05:04,202 No, no she has can two. 134 00:05:04,204 --> 00:05:06,171 Well, who has can one? 135 00:05:06,173 --> 00:05:07,973 We're not going to go over this again. 136 00:05:09,575 --> 00:05:11,176 I thought we had them. 137 00:05:11,811 --> 00:05:12,878 I thought we had them on that one. 138 00:05:12,880 --> 00:05:16,014 That was one of our best moves. 139 00:05:16,016 --> 00:05:18,583 Okay. They're playing for keeps now. 140 00:05:19,152 --> 00:05:21,086 Playing for keeps. 141 00:05:21,088 --> 00:05:23,088 [Nick] When I think of no-restriction noodles, 142 00:05:23,090 --> 00:05:25,857 I'm thinking of like something fatty and like unctuous 143 00:05:25,859 --> 00:05:31,296 and kind of make you sit back after you eat it and go like, "Oh, man, I need a nap." 144 00:05:31,298 --> 00:05:35,534 So I'm going to make it rigatoni pasta with blackened shrimp. 145 00:05:35,536 --> 00:05:38,904 Yep. This is a no restrictions thing. 146 00:05:38,906 --> 00:05:41,139 You got to put something in here that's going to get them going. 147 00:05:41,141 --> 00:05:44,042 I grab two things of pancetta. 148 00:05:44,044 --> 00:05:46,044 All right. Hollandaise sauce. 149 00:05:46,046 --> 00:05:48,880 I've never worked with canned hollandaise, ever. 150 00:05:48,882 --> 00:05:53,018 And I've never seen a noodle with hollandaise sauce. 151 00:05:53,020 --> 00:05:57,089 I'm thinking I got to make some type of sauce out of the sauce. 152 00:05:57,091 --> 00:06:00,759 I'm used to cooking for like my family and my friend. 153 00:06:00,761 --> 00:06:04,629 And now I'm in Flavortown and I have 30 minutes to do this. 154 00:06:04,631 --> 00:06:07,366 This is a completely different world to me. 155 00:06:08,368 --> 00:06:10,802 So, Hunter, everybody is at home right now 156 00:06:10,804 --> 00:06:14,039 doing sit-ups, doing the resolutions. 157 00:06:14,041 --> 00:06:15,841 - [Hunter] Right, right. - [Guy] Not here at Flavortown. 158 00:06:15,843 --> 00:06:16,842 No. 159 00:06:16,844 --> 00:06:17,876 We say no to resolutions. 160 00:06:17,878 --> 00:06:18,944 That's right. Do what you want. 161 00:06:18,946 --> 00:06:22,047 Yeah. Where's the cottage cheese? 162 00:06:23,750 --> 00:06:26,251 Today is anti-resolution and I'm going for it. 163 00:06:26,253 --> 00:06:28,019 There's no holding me back. 164 00:06:28,021 --> 00:06:30,055 Okay, I need butter milk. No, no, no. 165 00:06:30,057 --> 00:06:31,156 Honey, heavy cream. 166 00:06:31,158 --> 00:06:33,658 For my no restrictions noodle dish, 167 00:06:33,660 --> 00:06:35,994 I'm making Cajun seafood pasta. 168 00:06:35,996 --> 00:06:38,563 Just go. I'll go with some linguine. 169 00:06:39,565 --> 00:06:42,267 I knew I wanted to use the clam chowder 170 00:06:42,269 --> 00:06:44,803 in a way that would be more like an Alfredo sauce. 171 00:06:44,805 --> 00:06:45,837 So sausage. 172 00:06:45,839 --> 00:06:49,241 In Houston, it is big to have crawfish boils, 173 00:06:49,243 --> 00:06:54,946 and we use like the Cajun crab boil to season our crawfish, 174 00:06:54,948 --> 00:06:57,416 so I'm going to flavor my pasta water with it. 175 00:06:57,418 --> 00:06:59,151 Cheeses, I need cheese. 176 00:06:59,153 --> 00:07:00,819 For my cheeses 177 00:07:00,821 --> 00:07:03,455 I'm grabbing mozzarella, and Monterey Jack. 178 00:07:03,457 --> 00:07:06,057 There's no restrictions. Let's go for it. 179 00:07:06,059 --> 00:07:07,192 Okay. 180 00:07:07,194 --> 00:07:08,894 I think I got it all. 181 00:07:08,896 --> 00:07:10,061 Okay, okay. 182 00:07:10,063 --> 00:07:11,396 For my no-restriction noodles 183 00:07:11,398 --> 00:07:13,899 I'm thinking Cajun chicken pasta. 184 00:07:13,901 --> 00:07:15,033 I always... Okay. 185 00:07:15,035 --> 00:07:18,270 I love Louisiana style of cooking. 186 00:07:18,272 --> 00:07:20,105 See what happens. 187 00:07:20,107 --> 00:07:22,340 It's one of my favorite things to eat and one of my favorite things to cook. 188 00:07:22,775 --> 00:07:24,209 Okay. 189 00:07:24,544 --> 00:07:27,078 You're making Cajun food, you sort of need this holy trinity, right, 190 00:07:27,080 --> 00:07:30,215 which is celery, bel pepper and onions. 191 00:07:30,217 --> 00:07:34,186 So I already have the celery in the cream of celery soup, 192 00:07:34,188 --> 00:07:38,723 so I immediately go for the red and green bell peppers and the red onion. 193 00:07:38,725 --> 00:07:41,092 Every anti-resolution dish needs cheese. 194 00:07:41,094 --> 00:07:45,030 And so I grab a tub of Parmesan and Pecorino Romano. 195 00:07:45,032 --> 00:07:47,933 Okay. I watch the show. 196 00:07:47,935 --> 00:07:49,801 I know that 30 minutes goes by fast, 197 00:07:49,803 --> 00:07:51,903 so I'm thinking this rotisserie chicken 198 00:07:51,905 --> 00:07:55,340 is going to be a real lifesaver for this pasta. 199 00:07:55,842 --> 00:07:57,576 - Okay. - How are we looking? 200 00:07:57,578 --> 00:07:59,211 I think I know what I'm doing, maybe. 201 00:07:59,213 --> 00:08:00,812 [Guy] I like that. 202 00:08:00,814 --> 00:08:03,982 Twenty-five minutes to cook. Get cooking. 203 00:08:08,020 --> 00:08:10,956 Joining us to judge our anti-resolution dishes 204 00:08:10,958 --> 00:08:13,792 are three guilt-free Food Network stars... 205 00:08:13,794 --> 00:08:16,361 Hunter. I'll be right over there to work on the... 206 00:08:16,363 --> 00:08:17,829 the judge intros... 207 00:08:17,831 --> 00:08:19,130 Hey, I got it. 208 00:08:20,800 --> 00:08:21,733 You get them next time. 209 00:08:21,735 --> 00:08:23,034 - That's fine. - [Hunter] All right? 210 00:08:23,036 --> 00:08:25,971 Cookbook author whose southern comfort dishes always sing, 211 00:08:25,973 --> 00:08:28,106 Damaris Phillips. How are you doing? 212 00:08:28,108 --> 00:08:31,042 The spice guru who has hopefully resolved to make us 213 00:08:31,044 --> 00:08:33,411 more fried Indian food, Aarti Sequeira. 214 00:08:33,413 --> 00:08:34,980 - How are you doing? - I'll get it right to that. 215 00:08:34,982 --> 00:08:38,116 [Hunter] Please do and acclaimed executive chef who made some amazing 216 00:08:38,118 --> 00:08:40,952 no-restriction noodles last night, Chris Petroni. 217 00:08:40,954 --> 00:08:42,888 - I like that. - Those were dynamite, dude. Delicious. 218 00:08:42,890 --> 00:08:44,990 And this is a real opportunity 219 00:08:44,992 --> 00:08:48,460 for these contestants that have seen this show so much, 220 00:08:48,462 --> 00:08:50,862 and now not only do they have a chance to cook here, 221 00:08:50,864 --> 00:08:53,965 - but they get to have full reign of the supermarket. - Right? 222 00:08:53,967 --> 00:08:58,203 And they're being encouraged to like gild the lily here. 223 00:08:58,205 --> 00:09:00,205 Give me all you've got. Let me see it. 224 00:09:00,207 --> 00:09:01,540 [Chris] Yeah, yeah. 225 00:09:01,542 --> 00:09:04,342 [Elizabeth] Oh, dear God. Being in Flavortown is insane. 226 00:09:04,344 --> 00:09:06,745 I'm sort of like shocked and still kind of 227 00:09:06,747 --> 00:09:08,847 understanding how the whole thing works. 228 00:09:08,849 --> 00:09:09,948 It's time to use my noodle. 229 00:09:09,950 --> 00:09:11,516 I'm sorry. 230 00:09:12,952 --> 00:09:17,222 First, I need to start working on my peppers and onions for my sauce. 231 00:09:17,224 --> 00:09:21,126 Salt these and I'm just going to try to really just blacken them. 232 00:09:21,128 --> 00:09:22,761 [Guy] What's your game plan? 233 00:09:22,763 --> 00:09:24,896 So I think I'm going to do a Cajun chicken pasta 234 00:09:24,898 --> 00:09:25,897 with rotisserie chicken... 235 00:09:25,899 --> 00:09:26,798 I like it. 236 00:09:26,800 --> 00:09:28,066 [Elizabeth] so, like a cream sauce. 237 00:09:28,068 --> 00:09:30,468 And I feel like it'll go well with the celery. I feel like-- 238 00:09:30,470 --> 00:09:32,537 No, it's a great... It's a great way to go with that. 239 00:09:32,539 --> 00:09:35,607 [Elizabeth] So I take the bell peppers out of the cast iron skillet 240 00:09:35,609 --> 00:09:39,110 and I use the same pan to build my sauce. 241 00:09:39,112 --> 00:09:42,881 The sauce is supposed to be decadent, creamy, rich. 242 00:09:42,883 --> 00:09:46,051 I taste it. It's way salty. 243 00:09:46,053 --> 00:09:47,252 How are we looking, chef? 244 00:09:47,254 --> 00:09:48,553 It's way too salty. 245 00:09:48,555 --> 00:09:49,821 [Guy] Good, so start over. 246 00:09:49,823 --> 00:09:50,922 - Start over? - Pour it out. 247 00:09:50,924 --> 00:09:52,924 There's no reason to build on a bad foundation. 248 00:09:52,926 --> 00:09:53,892 Okay. Okay. 249 00:09:53,894 --> 00:09:56,761 Elizabeth's sauce is too salty, 250 00:09:56,763 --> 00:09:59,598 and it looks like Guy's just told her she needs to start again. 251 00:09:59,600 --> 00:10:02,834 Psychologically, that is such a huge blow. 252 00:10:02,836 --> 00:10:04,636 - Probably, I can just start over. - [Guy] Right. 253 00:10:04,638 --> 00:10:06,738 [Elizabeth] I'm scared. I'm a home chef. 254 00:10:06,740 --> 00:10:09,074 It's hard to sort of understand the scope of it. 255 00:10:09,076 --> 00:10:11,142 I'm just going to go again. 256 00:10:21,187 --> 00:10:24,956 The challenge is to make anti-resolution noodles, 257 00:10:24,958 --> 00:10:27,525 so I don't want to see too many vegetables. 258 00:10:27,527 --> 00:10:30,395 Get these vegetables out of my face. 259 00:10:31,931 --> 00:10:33,231 Twenty-two minutes. 260 00:10:33,233 --> 00:10:36,301 These food fanatics are incredibly brave to come out here. 261 00:10:36,303 --> 00:10:39,070 Coming in here against these odds, it's... it's tough. 262 00:10:39,072 --> 00:10:40,872 Okay. Thank you for that. 263 00:10:40,874 --> 00:10:43,675 I think starting the sauce over was crucial. 264 00:10:43,677 --> 00:10:45,744 It would have just been way too salty. 265 00:10:45,746 --> 00:10:49,080 [Guy] Okay, so now let's take you back to basics. 266 00:10:49,082 --> 00:10:50,849 The cream of celery is a whammy, 267 00:10:50,851 --> 00:10:53,752 but by incorporating it into a creamy pasta sauce, 268 00:10:53,754 --> 00:10:57,088 I know we're going to sort of overcome that obstacle. 269 00:10:57,090 --> 00:11:01,826 I really want my sauce to sort of be the star of the anti-resolution show. 270 00:11:01,828 --> 00:11:05,397 It has heavy cream, it has cheese, it is decadent, 271 00:11:05,399 --> 00:11:07,666 and I just know that the judges are going to love it. 272 00:11:07,668 --> 00:11:09,768 The time goes way faster than you think it will. 273 00:11:09,770 --> 00:11:11,836 It's like... Oh, my God, it goes fast. 274 00:11:11,838 --> 00:11:13,638 Chef, what's on the menu? 275 00:11:13,640 --> 00:11:16,307 So we're going to do a little rigatoni 276 00:11:16,309 --> 00:11:18,843 and then I'm going to take this chicken stock and hollandaise 277 00:11:18,845 --> 00:11:19,811 and make a sauce out of it. 278 00:11:19,813 --> 00:11:21,846 That's blackened shrimp. 279 00:11:21,848 --> 00:11:24,582 I like it. Have you worked with canned Hollandaise sauce? 280 00:11:24,584 --> 00:11:26,951 I've... No. I've made hollandaise a few times for the family, 281 00:11:26,953 --> 00:11:30,088 but I've never really worked with a can of hollandaise. 282 00:11:30,090 --> 00:11:31,856 Chef, you didn't drop the pasta yet, did you? 283 00:11:31,858 --> 00:11:32,757 I did. 284 00:11:32,759 --> 00:11:34,693 [Guy] You have 19 minutes left. 285 00:11:34,695 --> 00:11:37,796 I'll give you some advice on that, after you get done cooking it, 286 00:11:37,798 --> 00:11:39,497 - cook it to about three quarters away. - [Nick] Okay. 287 00:11:39,499 --> 00:11:42,200 - Cool it, so it stops the cooking process. - Okay. 288 00:11:42,202 --> 00:11:44,803 [Guy] And then you can finish cooking it inside of the sauce. 289 00:11:44,805 --> 00:11:46,237 Flavor profile goes through the roof. 290 00:11:46,239 --> 00:11:47,905 Okay, sounds good. 291 00:11:47,907 --> 00:11:50,608 Never in a million years that I ever think that I would be in the same room as Guy, 292 00:11:50,610 --> 00:11:52,877 let alone him standing behind me, 293 00:11:52,879 --> 00:11:56,214 helping me make a pasta dish on Guy's Grocery Games. 294 00:11:59,051 --> 00:12:01,419 Oh, chef, what do we think it's going to be? 295 00:12:01,421 --> 00:12:04,956 It's going to be Cajun fettuccine Alfredo. 296 00:12:04,958 --> 00:12:05,924 I like it. 297 00:12:05,926 --> 00:12:07,025 [Crystal] So I'm gonna add shrimp. 298 00:12:07,027 --> 00:12:09,527 I'm going to spice it up with some crab boil. 299 00:12:09,529 --> 00:12:11,529 I think that's a perfect whammy and slammy. 300 00:12:11,531 --> 00:12:13,732 Okay. Whoo! The first thing I'm going to 301 00:12:13,734 --> 00:12:16,668 work on for my Cajun seafood pasta is my sauce. 302 00:12:16,670 --> 00:12:20,672 I start by slicing up my sausage and getting it into a pan 303 00:12:20,674 --> 00:12:23,842 with butter so that can render some of the fat and get that flavor going. 304 00:12:23,844 --> 00:12:26,077 I usually have the music going and I'm like... 305 00:12:26,079 --> 00:12:28,780 ♪ La la-la-la la la-la la ♪ 306 00:12:28,782 --> 00:12:31,483 So, while my sausage is rendering 307 00:12:31,485 --> 00:12:33,718 I went ahead and flavored my pasta water. 308 00:12:33,720 --> 00:12:36,821 The crab boil bag is going to get into that pasta 309 00:12:36,823 --> 00:12:41,059 and each bite is gonna bring that little punch of spicy Cajun flavor. 310 00:12:41,061 --> 00:12:44,562 It really becomes more like a seafood boil kind of vibe. 311 00:12:44,564 --> 00:12:46,498 Okay. 312 00:12:46,500 --> 00:12:50,034 My main focus on the blog is that I wanted to show people that you can make delicious, 313 00:12:50,036 --> 00:12:54,806 simple foods at your house and save money and put it towards other things. 314 00:12:54,808 --> 00:12:57,642 It looks like Crystal has grabbed some bread. 315 00:12:57,644 --> 00:13:00,011 [Chris] I want the whole plate of pasta 316 00:13:00,013 --> 00:13:02,514 served over a giant loaf of garlic bread. 317 00:13:03,048 --> 00:13:04,749 Ten minutes, chef. 10 to go. 318 00:13:04,751 --> 00:13:06,117 [Hunter] How's your pasta doing? 319 00:13:06,119 --> 00:13:08,686 Are you going to take that pasta out and fold it into the sauce? 320 00:13:08,688 --> 00:13:12,690 Mm-hmm. Guy and Hunter are super helpful in the kitchen, 321 00:13:12,692 --> 00:13:14,192 and they've got all these great tips 322 00:13:14,194 --> 00:13:16,661 and they are really there to sort of like lend a hand. 323 00:13:16,663 --> 00:13:17,762 Hey, Hunter. 324 00:13:17,764 --> 00:13:19,130 - Yeah. - [Elizabeth] Can you do me a favor? 325 00:13:19,132 --> 00:13:21,032 Do you think you can grab some fresh parsley? 326 00:13:21,034 --> 00:13:22,567 [Hunter] Fresh parsley coming up. 327 00:13:22,569 --> 00:13:24,402 Thank you again for the parsley. 328 00:13:24,404 --> 00:13:26,471 - Thank you so much, Hunter. - You're very welcome. 329 00:13:26,473 --> 00:13:28,206 - I really appreciate it. - [Hunter] Fresh parsley. 330 00:13:28,208 --> 00:13:31,810 [Elizabeth] When you make things at home, you do sort of take your time. 331 00:13:31,812 --> 00:13:35,713 You don't realize just how quick 30 minutes goes. Okay. 332 00:13:35,715 --> 00:13:37,649 [Guy] Gorgeous. 333 00:13:37,651 --> 00:13:39,751 [Nick] The next thing I do is go right to the hollandaise 334 00:13:39,753 --> 00:13:41,085 and start to figure out what to do 335 00:13:41,087 --> 00:13:43,688 with this thing that I normally put on eggs Benedict. 336 00:13:43,690 --> 00:13:46,591 So I'm going to go with this hollandaise. 337 00:13:46,593 --> 00:13:49,828 I start bleeding my stock into the pan and whisking it in 338 00:13:49,830 --> 00:13:52,964 to see what type of consistency I want to work with. 339 00:13:52,966 --> 00:13:55,834 The sauce is not going to be thick enough. 340 00:13:55,836 --> 00:13:58,002 I'm gonna pad it out with some butter. 341 00:13:58,004 --> 00:14:01,606 All of this Food Network watching is absolutely paying off. 342 00:14:01,608 --> 00:14:03,575 I never used to put a pad of butter in 343 00:14:03,577 --> 00:14:06,044 before I started watching all of these chefs compete 344 00:14:06,046 --> 00:14:08,046 and they always put a pad of butter. 345 00:14:09,181 --> 00:14:10,248 That's not bad. 346 00:14:10,250 --> 00:14:11,683 That's not bad at all. 347 00:14:11,685 --> 00:14:13,885 So I'm adding pancetta to my sauce 348 00:14:13,887 --> 00:14:17,956 because I feel like I need like little nugget flavor bombs. 349 00:14:17,958 --> 00:14:22,060 Fold this in. Flavor layering to the max. 350 00:14:22,062 --> 00:14:24,929 This is going to give it a little spice. 351 00:14:24,931 --> 00:14:26,631 Last thing I need to work on is my shrimp. 352 00:14:26,633 --> 00:14:28,233 Beautiful shrimp. 353 00:14:28,235 --> 00:14:31,603 The second that I started seasoning those shrimp, they were a winner. 354 00:14:31,605 --> 00:14:33,271 All right, these look good. 355 00:14:33,273 --> 00:14:34,973 Where we at, chef Did you get any Parmesan cheese? 356 00:14:34,975 --> 00:14:37,008 - Mm-mm. - Parmesan cheese is on 10. 357 00:14:37,010 --> 00:14:41,112 [Nick] When Guy says, "Chef, did you grab any Parmesan cheese?" 358 00:14:41,114 --> 00:14:44,115 I was out of there. The cameraman couldn't even keep up with me. 359 00:14:44,717 --> 00:14:45,950 True story. 360 00:14:46,318 --> 00:14:47,652 All right, Guy. I got it. 361 00:14:47,654 --> 00:14:51,155 No restrictions, over the top, gluttonous type stuff 362 00:14:51,157 --> 00:14:53,992 is carbs layered with carbs layered with cheese. 363 00:14:53,994 --> 00:14:55,059 So, Guy is right. 364 00:14:55,061 --> 00:14:58,162 I have to use Parmesan just to finish it off. 365 00:14:59,732 --> 00:15:01,733 [Crystal] Now that my sausage has rendered down, 366 00:15:01,735 --> 00:15:03,034 I can go in and build my sauce. 367 00:15:03,036 --> 00:15:06,204 Get my wonderful clam chowder open. 368 00:15:06,206 --> 00:15:08,840 I've seen Guy's Grocery Games a million times. 369 00:15:08,842 --> 00:15:10,041 Let's get this in here. 370 00:15:10,043 --> 00:15:12,010 I know you can't hide the whammy. 371 00:15:12,012 --> 00:15:14,746 So being that it was clam chowder, 372 00:15:14,748 --> 00:15:16,514 I knew I was going to add it to my sauce 373 00:15:16,516 --> 00:15:19,784 and just really play up that seafood element. 374 00:15:19,786 --> 00:15:23,288 I'm adding in my heavy cream and all the cheeses. 375 00:15:23,290 --> 00:15:26,858 We're going crazy because there's no limits here. 376 00:15:26,860 --> 00:15:27,892 [Guy] How are we looking? 377 00:15:27,894 --> 00:15:28,860 [Crystal] We're looking good. 378 00:15:28,862 --> 00:15:30,561 [Guy] Now, so what is that missing, chef? 379 00:15:30,563 --> 00:15:32,297 Let me go grab something like parsley or something. 380 00:15:32,299 --> 00:15:34,565 Okay, I think parsley and I think something red would be great. 381 00:15:34,567 --> 00:15:35,800 [Crystal] Red. 382 00:15:35,802 --> 00:15:37,135 It's so cool that I'm here in Flavortown, 383 00:15:37,137 --> 00:15:39,270 and Guy Fieri is giving me tips and tricks 384 00:15:39,272 --> 00:15:41,572 on how to make my food even better. 385 00:15:41,574 --> 00:15:45,877 Like, really? Guy teaching me? Okay, I'm with it. 386 00:15:45,879 --> 00:15:48,112 [Guy] That's going to give you a little spice. 387 00:15:48,114 --> 00:15:49,714 All right. I like spice. 388 00:15:49,716 --> 00:15:51,549 I like it. I like it. I like it a lot. 389 00:15:51,551 --> 00:15:53,551 [Crystal] I know I need to season up my shrimp. 390 00:15:53,553 --> 00:15:55,119 Some salt in there. 391 00:15:55,121 --> 00:16:00,291 I get those shrimp sauteed in butter, oil, garlic and Fresno chilis. 392 00:16:00,293 --> 00:16:01,192 [Hunter] How's Crystal doing? 393 00:16:01,194 --> 00:16:03,194 Oh, she's doing great. We're ready to go. 394 00:16:03,196 --> 00:16:05,063 Did you boil that with a crab boil bag? 395 00:16:05,065 --> 00:16:06,197 I did. 396 00:16:06,199 --> 00:16:07,265 [Hunter] What? 397 00:16:07,267 --> 00:16:08,766 That I'm impressed with. 398 00:16:08,768 --> 00:16:09,701 Oh, that's awesome. 399 00:16:09,703 --> 00:16:11,002 [Guy] That move, you don't see... 400 00:16:11,004 --> 00:16:13,972 In my mind I'm thinking "Baby, that's why I'm here." 401 00:16:14,506 --> 00:16:16,774 Two and a half minutes. 402 00:16:16,776 --> 00:16:19,010 [Nick] So the clock is counting down as I'm spooning 403 00:16:19,012 --> 00:16:20,311 this in my bowls. 404 00:16:20,313 --> 00:16:22,580 It's coming out silky and creamy. 405 00:16:22,582 --> 00:16:24,949 I cannot believe. This is so surreal, man. 406 00:16:24,951 --> 00:16:29,053 I'm glad y'all are witnessing this because I'm appreciating every second of it. 407 00:16:29,055 --> 00:16:32,090 I got four pieces of blackened shrimp for everyone, 408 00:16:32,092 --> 00:16:35,693 and I top it off the little chopped parsley and a little Parmesan 409 00:16:35,695 --> 00:16:37,228 just to finish it off. 410 00:16:37,230 --> 00:16:39,897 I can't believe that I actually did this. 411 00:16:39,899 --> 00:16:41,332 [Guy] Ninety seconds. 412 00:16:41,334 --> 00:16:43,434 What resolution? 413 00:16:43,436 --> 00:16:45,703 So I get my pasta into the bowl. 414 00:16:45,705 --> 00:16:50,341 I top it with my shrimp and then I served a nice piece of bread to the judges. 415 00:16:51,243 --> 00:16:54,846 Forty-five seconds, chefs, let's clean those bowls. 416 00:16:54,848 --> 00:16:57,782 Oh, my gosh. Oh, my God. 417 00:16:57,784 --> 00:17:00,451 I put all of my pasta into the bowl. 418 00:17:00,453 --> 00:17:03,021 This is so much harder than it looks, it really is. 419 00:17:03,023 --> 00:17:07,358 And then as a garnish, I just sprinkle a little cheese and some of that parsley. 420 00:17:07,360 --> 00:17:12,730 Five, four, three, two, one. 421 00:17:12,732 --> 00:17:14,098 That's it. Stop cooking. 422 00:17:14,100 --> 00:17:16,034 - [Crystal] Yes. - [Hunter] Oh, man. 423 00:17:16,036 --> 00:17:17,969 - [Damaris] Well done, you all. - Dear God. 424 00:17:17,971 --> 00:17:19,971 Great job. 425 00:17:22,274 --> 00:17:23,341 [Hunter] All right. 426 00:17:23,408 --> 00:17:26,377 You three have started an anti-resolution revolution. 427 00:17:26,379 --> 00:17:28,446 Let's take those news to the judges. 428 00:17:34,787 --> 00:17:36,254 All right, judges, this is it. 429 00:17:36,256 --> 00:17:37,822 Game one of our anti-resolution games, 430 00:17:37,824 --> 00:17:40,258 we had a little crazy canned roulette. 431 00:17:40,260 --> 00:17:42,794 Our food fanatics, Hunter, had to make no-restriction noodles 432 00:17:42,796 --> 00:17:44,829 that featured unlabeled canned ingredients 433 00:17:44,831 --> 00:17:49,033 that they picked themselves. Up first, chef Crystal, clam chowder take it away. 434 00:17:49,035 --> 00:17:52,303 So, because I picked clam chowder, I decided to make for you all 435 00:17:52,305 --> 00:17:55,039 a seafood Cajun-boiled Alfredo. 436 00:17:55,041 --> 00:17:59,944 And then I seared off some Cajun sausage, brought in that clam chowder, 437 00:17:59,946 --> 00:18:02,480 and I gave you a little piece of some garlic bread 438 00:18:02,482 --> 00:18:06,918 and I piled on the cheese, because this is anti-resolution, baby. 439 00:18:06,920 --> 00:18:09,821 [Damaris] Crystal. I think that getting a can of clam chowder 440 00:18:09,823 --> 00:18:16,561 and then leaning into the seafood was a very, very creative way to use 441 00:18:16,563 --> 00:18:19,730 and to... to kind of elevate the whammy that you got. 442 00:18:19,732 --> 00:18:21,833 But I wish that you had chosen a different noodle. 443 00:18:21,835 --> 00:18:24,302 I'm not able to slop up as much as 444 00:18:24,304 --> 00:18:27,805 if I had a noodle that was a better carrier for all of that sauce. 445 00:18:27,807 --> 00:18:29,240 Okay. 446 00:18:29,242 --> 00:18:33,377 Crystal good thing, I'm running a marathon tomorrow. 447 00:18:33,379 --> 00:18:35,947 I'm going to crush this whole plate of pasta. 448 00:18:35,949 --> 00:18:40,251 - An absolute perfect cook on the shrimp. - Thank you. 449 00:18:40,253 --> 00:18:42,787 They are spicy. They are just lovely pasta. 450 00:18:42,789 --> 00:18:45,223 Yes, baby! Yes! 451 00:18:45,225 --> 00:18:47,625 Crystal, this is a bowl full of bad decisions 452 00:18:47,627 --> 00:18:49,560 in the best way possible. 453 00:18:49,562 --> 00:18:53,931 The fact that not only did you put the crab boil in the pasta water, 454 00:18:53,933 --> 00:18:56,834 but then you finished your pasta in your sauce. 455 00:18:56,836 --> 00:18:58,169 [Crystal] Yes. 456 00:18:58,171 --> 00:18:59,904 That's just extra flavor, extra flavor. 457 00:18:59,906 --> 00:19:03,040 All right. Up next, chef Nick with Hollandaise sauce. 458 00:19:03,042 --> 00:19:06,544 Chef, what I prepared for you today is a creamy 459 00:19:06,546 --> 00:19:10,748 hollandaise pasta with grilled shrimp roast off some red peppers, 460 00:19:10,750 --> 00:19:14,051 some jalapenos, rendered down some pancetta. 461 00:19:14,053 --> 00:19:15,887 Try to make the hollandaise as naughty as I could. 462 00:19:15,889 --> 00:19:17,989 Then I just grilled off some shrimp. 463 00:19:17,991 --> 00:19:22,026 Finish that sauce off with a little bit of Parmesan to thicken it up. 464 00:19:22,761 --> 00:19:25,329 Nick, I love that you are giving us 465 00:19:25,331 --> 00:19:27,165 so many different layers of flavor. 466 00:19:27,167 --> 00:19:28,699 We're having grilled. 467 00:19:28,701 --> 00:19:31,669 We also have a ton of smokey flavor. 468 00:19:31,671 --> 00:19:33,938 And then there's also a lot of heat from those jalapenos. 469 00:19:33,940 --> 00:19:36,507 What I love is that I don't taste 470 00:19:36,509 --> 00:19:39,210 canned hollandaise in your dish at all, 471 00:19:39,212 --> 00:19:41,846 and I think that's because there's so much freshness in here. 472 00:19:41,848 --> 00:19:43,915 - That's wonderful. - [Nick] Thank you. 473 00:19:43,917 --> 00:19:47,885 Well, Nick, we are doing the opposite of resolutions. 474 00:19:47,887 --> 00:19:51,556 So when you said a key word, which was a little bit of parm. 475 00:19:53,625 --> 00:19:56,561 You needed to take like literally two handfuls of parm 476 00:19:56,563 --> 00:19:59,130 and throw it in here, would have thickened up your sauce 477 00:19:59,132 --> 00:20:01,065 and really played the game. 478 00:20:01,067 --> 00:20:02,033 Thank you. 479 00:20:02,035 --> 00:20:03,701 All right, great job. 480 00:20:03,703 --> 00:20:07,004 Not to be outdone, chef Elizabeth, cream of celery. 481 00:20:07,006 --> 00:20:10,508 For my no-restrictions pasta, I did a Cajun chicken pasta. 482 00:20:10,510 --> 00:20:12,176 And what makes it no restrictions 483 00:20:12,178 --> 00:20:17,281 is I threw in white wine, heavy cream, a lot of cheese and then that cream of celery, 484 00:20:17,283 --> 00:20:20,484 which I feel like actually really added to the flavor and texture. 485 00:20:20,486 --> 00:20:22,053 I hope you enjoy it. 486 00:20:22,055 --> 00:20:24,956 Elizabeth, it's a shame that you're not even excited to be here. 487 00:20:24,990 --> 00:20:28,192 Maybe smile sometime. 488 00:20:28,194 --> 00:20:32,363 If I didn't know anything and someone gave me just one strand of this spaghetti 489 00:20:32,365 --> 00:20:37,068 that is so flavorful, I would say that tastes like Cajun pasta. 490 00:20:37,070 --> 00:20:38,736 So really good job. 491 00:20:38,738 --> 00:20:39,937 [Damaris] Elizabeth, 492 00:20:39,939 --> 00:20:41,639 I think that when you're talking about Cajun food 493 00:20:41,641 --> 00:20:42,773 and you're talking about the Holy Trinity, 494 00:20:42,775 --> 00:20:46,010 you're talking about onions and peppers and celery. 495 00:20:46,012 --> 00:20:51,649 So taking the cream of celery soup and using that and playing into it is creative, 496 00:20:51,651 --> 00:20:55,152 it's fun, and you absolutely get that Cajun flavor. 497 00:20:55,154 --> 00:20:58,055 For me, the only thing is that the sauce is a little too thick. 498 00:20:58,057 --> 00:20:59,657 [Aarti] Elizabeth, you have 499 00:20:59,659 --> 00:21:01,792 that thing happen that has happened to all of us, 500 00:21:01,794 --> 00:21:05,896 where mid-round you got to throw away your sauce and start again. 501 00:21:05,898 --> 00:21:12,003 I think that lost time showed up when it came to plating. 502 00:21:12,005 --> 00:21:13,771 I wish your dish was a little neater. 503 00:21:13,773 --> 00:21:14,739 Okay. 504 00:21:14,741 --> 00:21:17,675 I'll tell you, I think that what you don't have 505 00:21:17,677 --> 00:21:21,512 in experience, you make up for with creativity and positive energy, 506 00:21:21,514 --> 00:21:22,847 and that's how Hunter and I feel. 507 00:21:22,849 --> 00:21:24,248 And Hunter and I are good people. 508 00:21:24,250 --> 00:21:26,050 We're not judges and we don't send people home. 509 00:21:26,052 --> 00:21:26,951 Wait a minute. 510 00:21:26,953 --> 00:21:28,019 - Oh, my God. - Wait a minute. 511 00:21:28,021 --> 00:21:29,887 [Guy] We're going to send you back to the kitchen. 512 00:21:29,889 --> 00:21:32,323 The judges will score up, break one of your hearts 513 00:21:32,325 --> 00:21:34,625 and the other two will continue on the next game. 514 00:21:34,627 --> 00:21:36,060 Oh, my God. 515 00:21:36,062 --> 00:21:37,895 Thank you very much. Back to your kitchens. 516 00:21:37,897 --> 00:21:39,230 Thank you, guys. 517 00:21:39,232 --> 00:21:42,667 [Guy] All right, judges, you get 20 points available in game play, 518 00:21:42,669 --> 00:21:45,970 20 points available in tasting and 10 points available on plating. 519 00:21:45,972 --> 00:21:48,005 Let's show them scores. Get them on the board. 520 00:21:48,674 --> 00:21:50,441 Okay. 521 00:21:59,551 --> 00:22:02,720 [Guy] Well, you have all put your passion for food on a plate. 522 00:22:02,722 --> 00:22:03,888 Nicely done. 523 00:22:03,890 --> 00:22:05,790 Let's take a look here, right? 524 00:22:05,792 --> 00:22:10,828 We'll start with Nick 15 in Game play, 17 in Taste, 525 00:22:10,830 --> 00:22:13,030 eight in plating, total 40. 526 00:22:13,032 --> 00:22:14,799 Good score. 527 00:22:14,801 --> 00:22:21,238 Crystal, 17 in Game play, 17 in Taste, 528 00:22:21,240 --> 00:22:25,209 seven in Plating, total of 41. 529 00:22:25,677 --> 00:22:27,078 Wow! 530 00:22:28,680 --> 00:22:31,015 Right now, we'll see what Elizabeth's score is. 531 00:22:33,218 --> 00:22:37,321 Sixteen in Game play, sixteen in Taste, 532 00:22:38,156 --> 00:22:42,259 seven in Plating for a score of 39. 533 00:22:42,261 --> 00:22:44,028 [Damaris] Ooh, that was close. 534 00:22:44,030 --> 00:22:46,163 [Guy] I would say this, though. 535 00:22:46,165 --> 00:22:49,133 Before you take off, I would want to tell you one thing... 536 00:22:49,135 --> 00:22:50,901 I'm not sending you home. 537 00:22:50,969 --> 00:22:52,236 [all cheering] 538 00:22:55,607 --> 00:23:00,077 - So now it's anybody's battle, right, Hunter? - That's correct, 539 00:23:00,079 --> 00:23:06,150 Because the second and final round of our anti-resolution games starts right now. 540 00:23:08,120 --> 00:23:10,755 [guy] For your final challenge, pull out all the stops, 541 00:23:10,757 --> 00:23:12,823 we want you to make the judges a... 542 00:23:12,825 --> 00:23:15,025 -Something fried. I'm thinking-- -[Guy] Fried. 543 00:23:15,027 --> 00:23:16,927 Fried fantasy. I want a fried fantasy. 544 00:23:16,929 --> 00:23:18,129 Fried fantasy? 545 00:23:18,131 --> 00:23:20,865 To inspire you, to go big or go home, 546 00:23:20,867 --> 00:23:22,666 we are going to play our biggest game ever. 547 00:23:22,668 --> 00:23:25,069 This is actually the food pyramid. 548 00:23:25,071 --> 00:23:27,738 This is a school project that we did for Hunter, 549 00:23:27,740 --> 00:23:31,776 and he is going to drop the ball of opportunity. 550 00:23:31,778 --> 00:23:34,011 First, we're going to pick your adjective 551 00:23:34,013 --> 00:23:38,082 a word to help you add another dimension to your fried fantasy. 552 00:23:38,084 --> 00:23:39,049 Hunter, what do we have for 'em? 553 00:23:39,051 --> 00:23:42,186 [Hunter] Glazed, creamy, spicy, 554 00:23:42,188 --> 00:23:45,256 tart, pickled and cheesy. 555 00:23:45,258 --> 00:23:46,824 Okay, here we go. 556 00:23:46,826 --> 00:23:49,059 [Elizabeth] Oh, God. 557 00:23:49,061 --> 00:23:51,762 Seriously? Pickled. Okay, Okay. 558 00:23:51,764 --> 00:23:52,763 [Guy] Okay, okay. 559 00:23:52,765 --> 00:23:54,899 - [Crystal] Pickle's good. - Pickle's fine. 560 00:23:54,901 --> 00:23:59,069 So at least one component of your dish must be pickled. 561 00:23:59,071 --> 00:24:00,504 [Guy] Is that it or you want to do more? 562 00:24:00,506 --> 00:24:01,906 I think we have to do more. 563 00:24:01,908 --> 00:24:03,841 We need you to do one mandatory section for you to shop in. 564 00:24:03,843 --> 00:24:04,942 So let's just hit the button. 565 00:24:04,944 --> 00:24:06,777 - [Guy] There we go. - [Hunter] Look at that. 566 00:24:06,779 --> 00:24:09,880 [Guy] So you must shop in either the hot bar, 567 00:24:09,882 --> 00:24:12,817 the cold bar, the butcher case, or the grab & go. 568 00:24:12,819 --> 00:24:14,952 [Hunter] So here we go. 569 00:24:14,954 --> 00:24:16,854 Just not grab and go, but I think we're okay there. 570 00:24:16,856 --> 00:24:19,590 - Okay. - Okay. Okay. 571 00:24:19,592 --> 00:24:22,993 All right. Hunter, what is the final category to top things off? 572 00:24:22,995 --> 00:24:25,563 Let's pick an aisle you won't be able to shop from. 573 00:24:25,565 --> 00:24:27,097 - [Hunter] Oh. - [Guy] Huh? 574 00:24:27,099 --> 00:24:28,599 [Hunter] Ready? Here you go. 575 00:24:28,601 --> 00:24:30,568 [Guy] Oh! Aisle two is condiments. 576 00:24:30,570 --> 00:24:33,838 Aisle nine is the baked goods and frozen goods. 577 00:24:33,840 --> 00:24:37,041 Aisle five is beans, rice, fruit soups 578 00:24:37,043 --> 00:24:39,877 and aisle four... Oh, you don't want to get that one. 579 00:24:39,879 --> 00:24:41,111 - That's international. - Okay. 580 00:24:41,113 --> 00:24:43,113 [Hunter] All right. Here we go. 581 00:24:44,216 --> 00:24:45,916 There you go, five. 582 00:24:45,918 --> 00:24:47,117 [Guy] Nothing from aisle five. 583 00:24:47,119 --> 00:24:48,085 Oh, God. 584 00:24:48,087 --> 00:24:52,823 Rice, grains, canned meats, canned fruit soup. 585 00:24:52,825 --> 00:24:57,862 Thirty minutes to make a fried fantasy featuring a pickled component, 586 00:24:57,864 --> 00:25:02,533 an item from the cold bar, and nothing from aisle five. 587 00:25:02,535 --> 00:25:05,102 You know, I'm trying to figure out who's going to do the "three, two, one go," 588 00:25:05,104 --> 00:25:06,036 me or Hunter? 589 00:25:06,038 --> 00:25:08,072 - Oh, gosh. - [Hunter] Really? 590 00:25:11,576 --> 00:25:14,111 - Nobody gets it that quick. - That's way too fast. 591 00:25:16,882 --> 00:25:21,552 For my fried fantasy, I'm going to fry some fat in fat. 592 00:25:21,554 --> 00:25:26,123 When I think of a fried fantasy, I think of a big fat sandwich. 593 00:25:26,125 --> 00:25:28,893 And truthfully, a nice cold beer. 594 00:25:28,895 --> 00:25:31,862 I want to fry this pork belly in panko 595 00:25:31,864 --> 00:25:35,299 because I'm going to make a fried pork belly banh mi sandwich. 596 00:25:35,301 --> 00:25:37,601 Guy panko, panko, panko? 597 00:25:37,603 --> 00:25:40,170 Right there in front of you. 598 00:25:40,172 --> 00:25:43,173 [Nick] For the perfect banh mi, I need a spicy sauce. 599 00:25:43,175 --> 00:25:46,277 But the problem is aisle five has the mayo. 600 00:25:46,279 --> 00:25:48,846 I can't do it. I got to come up with plan B. 601 00:25:48,848 --> 00:25:49,847 Let's see. 602 00:25:49,849 --> 00:25:52,082 I'm going to make my own sauce. 603 00:25:53,151 --> 00:25:55,319 Are there cucumbers here somewhere? 604 00:25:55,321 --> 00:25:57,588 For the pickled portion of my dish, 605 00:25:57,590 --> 00:25:58,822 Oh, there they are. 606 00:25:58,990 --> 00:26:01,759 I know I got red wine vinegar and sugar at my station. 607 00:26:01,761 --> 00:26:03,327 It's an easy, quick pickle. 608 00:26:03,329 --> 00:26:05,296 - [Hunter] Cold bar here. - [Nick] Is this the cold bar? 609 00:26:05,298 --> 00:26:06,130 [Hunter] Oh, yeah. 610 00:26:06,132 --> 00:26:07,097 What can I get you? 611 00:26:07,099 --> 00:26:09,433 [Nick] Okay. Beets and some artichokes. 612 00:26:09,435 --> 00:26:12,169 What I'm going to do with this stuff? I have no idea. 613 00:26:12,171 --> 00:26:13,571 All right, let's do it. 614 00:26:14,673 --> 00:26:15,973 Okay. 615 00:26:15,975 --> 00:26:18,876 For my fried fantasy, I'm making fr-achos, y'all. 616 00:26:18,878 --> 00:26:21,078 So fr-achos is a play on nachos. 617 00:26:21,080 --> 00:26:24,281 Instead of using a tortilla chip, I choose to use a waffle fry. 618 00:26:24,283 --> 00:26:29,887 I don't have time to, like, dissect a potato and get it fried up perfectly. 619 00:26:29,889 --> 00:26:30,788 [Guy] What are you thinking? 620 00:26:30,790 --> 00:26:33,924 I'm thinking some nachos, 621 00:26:33,926 --> 00:26:38,062 but made with fries and fried chicken and pickled jalapenos. 622 00:26:38,064 --> 00:26:39,530 So excited. 623 00:26:39,532 --> 00:26:42,266 [Crystal] I want to make bite sized pieces for my fried chicken 624 00:26:42,268 --> 00:26:44,868 instead of dealing with like a whole boneless chicken breast. 625 00:26:44,870 --> 00:26:46,503 Excuse me. 626 00:26:46,505 --> 00:26:49,206 Aisle five is the spices. Can't go to five. 627 00:26:49,208 --> 00:26:52,710 I have to think of another way to pull off my fried chicken. 628 00:26:52,712 --> 00:26:54,712 Hot sauce. I need hot sauce. 629 00:26:54,714 --> 00:26:56,413 Since I couldn't go down aisle five, 630 00:26:56,415 --> 00:26:59,083 I knew I needed to really punch up the flavor on my chicken. 631 00:26:59,085 --> 00:27:01,986 I see the red hot chili peppers and I knew I could play that into my dish. 632 00:27:01,988 --> 00:27:03,420 - All right. - Thank you. 633 00:27:03,422 --> 00:27:04,788 [Hunter] Best of luck. Here we go. 634 00:27:04,790 --> 00:27:06,223 [sighs] 635 00:27:06,225 --> 00:27:08,692 I'm not as much of a fryer, but I'm going to go for it. 636 00:27:08,694 --> 00:27:09,826 Okay. 637 00:27:09,828 --> 00:27:13,297 My mind immediately goes to the one fried dish 638 00:27:13,299 --> 00:27:18,235 that I do know how to cook, which is my husband's favorite, a chicken parmo. 639 00:27:19,270 --> 00:27:21,038 Cheese. 640 00:27:21,040 --> 00:27:23,374 Chicken parmos are pretty intense, 641 00:27:23,376 --> 00:27:25,776 I mean, it's fried chicken with bechamel and cheese. 642 00:27:25,778 --> 00:27:27,044 This. 643 00:27:27,712 --> 00:27:30,881 Okay, bread crumbs, spices. 644 00:27:30,883 --> 00:27:33,183 We can't do spices that is going to make pickling harder. 645 00:27:33,185 --> 00:27:34,551 Okay. 646 00:27:34,553 --> 00:27:35,953 I know how to make pickles, but making 647 00:27:35,955 --> 00:27:39,089 pickles without any spices is a little trickier. 648 00:27:39,091 --> 00:27:42,793 And then I see the garlic in that cold bar and I think, 649 00:27:42,795 --> 00:27:44,695 oh, I'm just going to throw that in as well, 650 00:27:44,697 --> 00:27:47,331 and that'll really give it a lot of flavor. 651 00:27:47,333 --> 00:27:49,199 What do you guys think? Fried fantasy. 652 00:27:49,201 --> 00:27:50,934 Frying is an art. 653 00:27:50,936 --> 00:27:52,236 - Oh, yeah. - Oh, my gosh. Yeah. 654 00:27:52,238 --> 00:27:54,638 There is so much to fry properly. 655 00:27:54,640 --> 00:27:56,140 There are two points between 656 00:27:56,142 --> 00:27:59,910 the top and the bottom right now. That is so, so close. 657 00:27:59,912 --> 00:28:01,445 Yeah, like literally, it can go any way. 658 00:28:01,447 --> 00:28:02,880 [Damaris] The stakes are so high. 659 00:28:02,882 --> 00:28:07,051 I am hoping that they really just like, leave it all in the fryer. 660 00:28:07,053 --> 00:28:09,286 Well, they should definitely take out at some point. 661 00:28:09,288 --> 00:28:11,789 I mean, I, actually, like, don't leave it in the fryer. 662 00:28:11,791 --> 00:28:13,157 Golden brown and crispy. 663 00:28:22,567 --> 00:28:23,901 Twenty-two minutes. 664 00:28:23,903 --> 00:28:26,537 [Aarti] Well, our chefs have to make us a fried fantasy 665 00:28:26,539 --> 00:28:28,105 with a pickled element. 666 00:28:28,107 --> 00:28:30,808 Nothing from aisle five and a mandatory-- 667 00:28:30,810 --> 00:28:31,909 - Cold bar. - Cold bar. 668 00:28:31,911 --> 00:28:34,478 [Nick] I'm making a bahn mi, 669 00:28:34,480 --> 00:28:38,248 because there's a place in Chicago where Guy has been on Diners, 670 00:28:38,250 --> 00:28:43,020 Drive-Ins and Dives, and they do a fried pork belly banh mi sandwich. 671 00:28:45,156 --> 00:28:46,123 [moans] 672 00:28:46,125 --> 00:28:47,658 Like them. 673 00:28:47,660 --> 00:28:49,760 [Nick] And I went to Chicago and had it. 674 00:28:49,762 --> 00:28:52,196 I've been to 38 Triple D restaurants. 675 00:28:54,032 --> 00:28:57,234 Some may call me a stalker. I just call it food fanatic. 676 00:28:57,236 --> 00:28:58,836 I'm pickling these vegetables right now. 677 00:28:58,838 --> 00:29:00,804 First thing that I get started on 678 00:29:00,806 --> 00:29:03,574 because I want to give them enough time is my pickled veggies. 679 00:29:03,576 --> 00:29:04,708 [Guy] What's the game plan? 680 00:29:04,710 --> 00:29:06,910 [Nick] I'm going to do a fried pork belly banh mi. 681 00:29:06,912 --> 00:29:07,911 [Guy] What else are you going to fry? 682 00:29:07,913 --> 00:29:09,079 The game is fried. 683 00:29:09,081 --> 00:29:11,615 [Nick] I hear the little bird in my ear again, 684 00:29:11,617 --> 00:29:14,818 fried, fried, fried, fried, fried. 685 00:29:14,820 --> 00:29:20,057 So now I'm frying my jalapenos and beets and some artichokes from the cold bar. 686 00:29:20,059 --> 00:29:22,226 So these are going to get fried. 687 00:29:22,228 --> 00:29:23,894 I'm in second place going into the second round, 688 00:29:23,896 --> 00:29:27,765 and I know I really have to push the gamut on this thing. 689 00:29:27,767 --> 00:29:31,568 I really want to win this so bad because I want to donate this money 690 00:29:31,570 --> 00:29:33,470 to No Kid Hungry Foundation. 691 00:29:33,472 --> 00:29:35,105 There are hungry kids 692 00:29:35,107 --> 00:29:38,575 any little bit that I could give to help, I'm more than glad to do it. 693 00:29:38,577 --> 00:29:39,943 So what's the fry going to be? 694 00:29:39,945 --> 00:29:42,146 I'm going to do a chicken parmo. 695 00:29:42,148 --> 00:29:43,847 It's an Northern English dish. 696 00:29:43,849 --> 00:29:44,782 Okay. 697 00:29:44,784 --> 00:29:47,117 And it's my husband's, like, favorite. 698 00:29:47,119 --> 00:29:48,986 - So I'm going to pound the chicken breast out. - [Guy] Okay. 699 00:29:48,988 --> 00:29:51,221 I'm going to batter it, fry it, and top it with bechamel and 700 00:29:51,223 --> 00:29:53,157 then cheddar cheese. 701 00:29:53,159 --> 00:29:54,992 - You said... - Sounds fried to me. 702 00:29:54,994 --> 00:29:56,026 You said a fried fantasy. 703 00:29:56,028 --> 00:29:58,195 I need to work on my pickled element. 704 00:29:58,197 --> 00:30:01,732 Just a really simple ratio of one-to-one water-vinegar. 705 00:30:01,734 --> 00:30:03,767 I think the garlic from the cold bar 706 00:30:03,769 --> 00:30:08,539 is going to be great to pickle with those onions just to add extra flavor. 707 00:30:10,708 --> 00:30:15,112 I need the bechamel sauce to be thick and creamy and indulgent. 708 00:30:15,114 --> 00:30:18,182 Ten thousand dollars would be immensely helpful 709 00:30:18,184 --> 00:30:20,918 to Preserve International to that kind of money 710 00:30:20,920 --> 00:30:23,987 can make a massive difference to our programs 711 00:30:23,989 --> 00:30:26,123 and to the women that we serve. 712 00:30:28,159 --> 00:30:29,760 [producer speaking] 713 00:30:29,762 --> 00:30:30,828 I think so. 714 00:30:30,830 --> 00:30:32,162 What we're thinking here? 715 00:30:32,164 --> 00:30:33,430 I'm thinking fried chicken, 716 00:30:33,432 --> 00:30:34,965 I need to mix in the buttermilk and the hot sauce. 717 00:30:34,967 --> 00:30:39,069 And then I'm going to dredge them in flour with some fries 718 00:30:39,071 --> 00:30:41,171 that I'm doing a waffle style, basically making like nachos, 719 00:30:41,173 --> 00:30:43,040 but we're going to make them with french fries. 720 00:30:43,042 --> 00:30:45,242 So it's like fried chicken fried nachos, 721 00:30:45,244 --> 00:30:47,744 the red peppers from the bar. 722 00:30:47,746 --> 00:30:49,947 - I'm going to get it done. - I dig it. 723 00:30:49,949 --> 00:30:51,748 [Crystal] Okay. While my chicken is frying, 724 00:30:51,750 --> 00:30:53,617 I'm going to work on my cheese sauce. 725 00:30:53,619 --> 00:30:56,954 Pan cheese sauce really is boring, but it is an excellent base, 726 00:30:56,956 --> 00:31:00,858 especially when you have like two minutes to get this food cooked. 727 00:31:00,860 --> 00:31:05,162 I got my pickled jalapenos in my queso sauce. 728 00:31:07,732 --> 00:31:10,167 [Hunter] Twelve minutes to go! 12 in the competition. 729 00:31:10,169 --> 00:31:13,704 12 minutes from now somebody is about to win 10,000 dollars. 730 00:31:13,706 --> 00:31:16,106 Just a little change. 731 00:31:16,108 --> 00:31:19,042 [Nick] Next I got to work on my pork belly, 732 00:31:19,044 --> 00:31:22,980 so I slice it, I dice it, I roll it right in that panko 733 00:31:22,982 --> 00:31:25,816 and goes right into the fryer. Can't crowd these up. 734 00:31:25,818 --> 00:31:27,851 Got to give them a little room to breathe. 735 00:31:27,853 --> 00:31:35,592 Nothing is more anti-resolution than frying fat in fat. 736 00:31:35,594 --> 00:31:37,561 When that pork belly comes out of the fryer, 737 00:31:37,563 --> 00:31:39,763 I wanted to stop the competition and eat it myself. 738 00:31:39,765 --> 00:31:44,101 Go to season these right when they come out so they can soak it up. 739 00:31:44,103 --> 00:31:47,804 So, I'm making a spicy sauce here, but I can't use aisle five. 740 00:31:47,806 --> 00:31:49,273 I don't have mayonnaise. 741 00:31:49,275 --> 00:31:52,276 So I got sour cream, I got Sriracha. 742 00:31:52,278 --> 00:31:54,945 Then I have this silky spicy sauce. 743 00:31:54,947 --> 00:31:56,046 [Aarti] What? 744 00:31:56,048 --> 00:31:57,848 I love that. I love that. 745 00:31:57,850 --> 00:31:59,182 Stop it right now. 746 00:31:59,184 --> 00:32:00,317 [Nick] Yes. 747 00:32:00,985 --> 00:32:02,286 Pretty good. 748 00:32:02,288 --> 00:32:04,521 It's hard to find the space to do it. 749 00:32:04,523 --> 00:32:07,190 While the bechamel sauce is cooking, the onions are pickling. 750 00:32:07,192 --> 00:32:10,127 I know it's time to start on my dredge for the chicken. 751 00:32:10,129 --> 00:32:11,962 Okay, we can do this. 752 00:32:11,964 --> 00:32:15,332 The most important thing, but that it has a really nice 753 00:32:15,334 --> 00:32:19,236 crispy coating and a juicy inside. 754 00:32:20,004 --> 00:32:21,071 Okay. 755 00:32:23,875 --> 00:32:27,144 This is a fried challenge. I can't mess up this fry. 756 00:32:27,146 --> 00:32:29,613 And I'm gonna do a quick salad, which I got to do right now 757 00:32:29,615 --> 00:32:30,948 with the pickles. 758 00:32:30,950 --> 00:32:34,918 And that pickled element is really going to balance out 759 00:32:34,920 --> 00:32:37,087 the decadence of that chicken parmo. 760 00:32:37,089 --> 00:32:39,489 Garlic, my husband is literally going to die when 761 00:32:39,491 --> 00:32:42,092 I'm making this. He is going to lose it. 762 00:32:42,094 --> 00:32:46,096 He loves it when I put loads of cheese on the top of this chicken. 763 00:32:46,098 --> 00:32:48,365 Right there, sets it there. 764 00:32:51,436 --> 00:32:53,103 [Crystal] Based on the taste of my chicken, 765 00:32:53,105 --> 00:32:55,339 I couldn't even tell that I couldn't use the spice aisle. 766 00:32:55,341 --> 00:32:57,140 It was delicious. 767 00:32:57,142 --> 00:33:00,043 So I get the waffle fries into the fryer. 768 00:33:01,045 --> 00:33:03,313 [Guy] Tell me what you've got that's fried? 769 00:33:03,315 --> 00:33:05,882 [Crystal] I got fried chicken and I'm frying up the french fries. 770 00:33:05,884 --> 00:33:07,284 [Guy] And then you got the cheese sauce. 771 00:33:07,286 --> 00:33:09,353 Cheese sauce and then from the cold bar, 772 00:33:09,355 --> 00:33:11,922 I also got the pickled hot red chili peppers. 773 00:33:11,924 --> 00:33:14,024 [Guy] Okay. 774 00:33:14,026 --> 00:33:17,160 [Crystal] If I win, the money will definitely go towards Chris Kitchen 775 00:33:17,162 --> 00:33:18,562 and building the food blog. 776 00:33:18,564 --> 00:33:20,530 I want to take it to the next level. 777 00:33:20,532 --> 00:33:24,201 Reach more people so that I can show people even better delicious, 778 00:33:24,203 --> 00:33:28,305 simple dishes and how to cook and make it just boom. 779 00:33:28,307 --> 00:33:31,008 [Guy] Five minutes, chefs, five minutes to be plated. 780 00:33:31,010 --> 00:33:32,876 [Nick] I start spreading my spicy sauce 781 00:33:32,878 --> 00:33:36,013 all over these crusted baguettes. 782 00:33:36,015 --> 00:33:39,683 I want the pork belly to be the main attraction, 783 00:33:39,685 --> 00:33:44,221 putting on my fried jalapenos and my fried artichokes. 784 00:33:44,223 --> 00:33:47,958 I got the cool, crispy pickled vegetables ready to go, 785 00:33:47,960 --> 00:33:50,227 and I start layering that on top. 786 00:33:51,062 --> 00:33:53,997 [Guy] Three minutes, chefs, three. 787 00:33:53,999 --> 00:33:56,967 [Elizabeth] This is the challenge, I think as a home cook, 788 00:33:56,969 --> 00:33:59,236 here, I'm thinking, how am I going to make this dish look good? 789 00:33:59,238 --> 00:34:03,240 Slice the chicken in half, I throw it onto the plate 790 00:34:03,242 --> 00:34:05,976 and put some of that salad on there. 791 00:34:07,145 --> 00:34:09,179 It's not really a feast, is it? 792 00:34:09,181 --> 00:34:11,048 Ninety seconds. 793 00:34:12,083 --> 00:34:13,583 [Crystal] I'm starting to plate, 794 00:34:13,585 --> 00:34:15,419 so I start with my waffle fries 795 00:34:15,421 --> 00:34:18,989 and then I add the fried chicken and then I add my toppings. 796 00:34:18,991 --> 00:34:23,226 And then I put in my pickled red hot chili peppers from the Cold Bar, 797 00:34:23,228 --> 00:34:25,695 and then I take the cheese sauce and put it to the side 798 00:34:25,697 --> 00:34:27,664 and place it in a ramekin. 799 00:34:27,666 --> 00:34:30,967 Don't put the cheese sauce on because the fried chicken will get soggy. 800 00:34:30,969 --> 00:34:33,837 I want that fried fantasy coming through. 801 00:34:33,839 --> 00:34:39,242 Five, four, three, two, one. 802 00:34:39,244 --> 00:34:42,045 - That's it, chefs. - [judges cheering] 803 00:34:42,047 --> 00:34:45,849 Great job, you all. Great job. 804 00:34:45,851 --> 00:34:48,085 [Nick] Is it anti-resolution? Yes. 805 00:34:48,087 --> 00:34:49,553 Can you even fit it in your mouth? 806 00:34:49,555 --> 00:34:50,954 I'm not sure. 807 00:34:56,894 --> 00:34:59,863 [Hunter] Chefs, judges, this is game two 808 00:34:59,865 --> 00:35:04,734 of our anti-resolution games, our food fanatics have to make a fried fantasy. 809 00:35:04,736 --> 00:35:06,336 [Guy] Up first? Chef Nick. 810 00:35:06,338 --> 00:35:08,205 [Nick] All right. So what you got in front of you 811 00:35:08,207 --> 00:35:11,475 is a fried pork belly banh mi sandwich. 812 00:35:11,477 --> 00:35:13,877 You got fried artichoke hearts in there. 813 00:35:13,879 --> 00:35:18,181 Then I made a quick pickle on some jalapenos, carrots and cucumber. 814 00:35:18,183 --> 00:35:19,983 I couldn't go on aisle five. 815 00:35:19,985 --> 00:35:23,253 I couldn't use mayonnaise, and then I got to make a sauce. 816 00:35:23,255 --> 00:35:26,790 So I got some sour cream, Sriracha, 817 00:35:26,792 --> 00:35:30,293 cilantro and just made a nice, thick and hearty sauce. 818 00:35:36,934 --> 00:35:39,369 [Chris] This is gosh darn delicious. 819 00:35:39,371 --> 00:35:43,740 I love the beets, I love the freshness and brightness 820 00:35:43,742 --> 00:35:47,210 and the fact that you said that you didn't have mayo. 821 00:35:47,212 --> 00:35:50,080 You fudged it pretty good because it tastes like there's some 822 00:35:50,082 --> 00:35:53,884 really beautiful, decadent smear of aioli in here. 823 00:35:53,886 --> 00:35:58,355 I think that those little fried pork belly nuggets 824 00:35:58,357 --> 00:36:01,291 are out-of-this-world delicious. 825 00:36:01,293 --> 00:36:02,592 [Nick] Thank you. 826 00:36:02,594 --> 00:36:04,027 The only thing for me is, 827 00:36:04,029 --> 00:36:06,763 is this a little difficult to eat all together. 828 00:36:06,765 --> 00:36:08,031 Yeah. 829 00:36:08,033 --> 00:36:09,533 [Aarti] I think you nailed fried fantasy. 830 00:36:09,535 --> 00:36:12,269 I also think that you were really assertive 831 00:36:12,271 --> 00:36:14,237 with the amount of pickled elements in your sandwich, 832 00:36:14,239 --> 00:36:17,874 and that was very smart because otherwise it would taste way too rich. 833 00:36:17,876 --> 00:36:18,808 Thank you. 834 00:36:18,810 --> 00:36:21,278 Fantastic. Up next, chef Crystal. 835 00:36:21,280 --> 00:36:23,947 Hi, chefs. So I'd like for you to pour the cheese sauce 836 00:36:23,949 --> 00:36:26,116 on top of my fr-achos. 837 00:36:26,118 --> 00:36:29,686 When I think of fried food, I think of deep fried chicken. 838 00:36:29,688 --> 00:36:31,755 I decided to take some chicken tenders, 839 00:36:31,757 --> 00:36:33,690 slice them up and give you chicken bites. 840 00:36:33,692 --> 00:36:36,259 Because we didn't have aisle five for spices, 841 00:36:36,261 --> 00:36:39,629 I used buttermilk and hot sauce to marinate my chicken. 842 00:36:39,631 --> 00:36:43,099 And then I also played a really big to the pickled element. 843 00:36:43,101 --> 00:36:46,336 I got the diced pickled chilies to my keso. 844 00:36:47,171 --> 00:36:49,272 [Damaris] I love what you've done here. 845 00:36:49,274 --> 00:36:51,575 I think your chicken is absolutely delicious. 846 00:36:51,577 --> 00:36:54,778 I wish, though, that you had fried one other element 847 00:36:54,780 --> 00:36:58,415 so that we could have really seen your fry skills. 848 00:36:58,417 --> 00:37:02,786 [Chris] This is just so tasty that chicken is so moist and crispy. 849 00:37:02,788 --> 00:37:07,123 - It's like a chicken cotton ball like, mwah, wonderful. - Thank you. 850 00:37:07,125 --> 00:37:09,960 [Aarti] When I was in high school, there was this boy 851 00:37:09,962 --> 00:37:13,096 who was bad news and I wanted him to be my boyfriend 852 00:37:13,098 --> 00:37:14,564 - so bad. - [Crystal] Okay. 853 00:37:14,566 --> 00:37:16,366 That is what this makes me think of. 854 00:37:16,368 --> 00:37:18,602 This is that bad boyfriend 855 00:37:18,604 --> 00:37:19,903 you cannot resist. 856 00:37:19,905 --> 00:37:23,840 Your keso is beautiful. It's not too salty. 857 00:37:23,842 --> 00:37:26,142 - So well done on the balance. - [Crystal] Thank you. 858 00:37:26,144 --> 00:37:29,012 Last but not least, chef Elizabeth, what did you make for us? 859 00:37:29,014 --> 00:37:32,082 For me, a fantasy is something that sort of takes you somewhere else, 860 00:37:32,084 --> 00:37:33,083 and that's what this is. 861 00:37:33,085 --> 00:37:34,551 It's a Chicken Parmo. 862 00:37:34,553 --> 00:37:36,686 My husband is from a town in northern England. 863 00:37:36,688 --> 00:37:38,321 This is one of those dishes 864 00:37:38,323 --> 00:37:40,824 for him that when I make it, it just makes him feel like home. 865 00:37:40,826 --> 00:37:42,359 It takes him back. 866 00:37:42,361 --> 00:37:44,894 It is pretty specific to that region of northern England. 867 00:37:44,896 --> 00:37:47,764 So it's a deep fried chicken cutlet 868 00:37:47,766 --> 00:37:51,167 that's been topped with béchamel sauce and then cheddar cheese. 869 00:37:51,169 --> 00:37:53,803 And then I also did a quick pickled onion, 870 00:37:53,805 --> 00:37:55,639 and then I mix that into a quick salad. 871 00:37:55,641 --> 00:37:58,241 [Chris] You executed this really well, 872 00:37:58,243 --> 00:38:04,014 and I really would have loved like another gallon of béchamel over this chicken. 873 00:38:04,016 --> 00:38:06,049 - But overall... [kisses]. - Thank you. 874 00:38:06,051 --> 00:38:08,718 [Chris] Your husband's a lucky dude. 875 00:38:08,720 --> 00:38:11,721 I like the way that you tossed your salad in the pickles. 876 00:38:11,723 --> 00:38:13,456 I think that you played the game really well, 877 00:38:13,458 --> 00:38:15,759 choosing what you chose from the Cold Bar. 878 00:38:15,761 --> 00:38:19,896 For me, the only problem is that the salad brings it out of fried fantasy 879 00:38:19,898 --> 00:38:21,564 and into well-balanced meal. 880 00:38:21,566 --> 00:38:22,899 Okay. 881 00:38:22,901 --> 00:38:25,802 It is so hard to fry a piece of chicken this thick, 882 00:38:25,804 --> 00:38:29,205 and you did such a beautiful job of getting it nice and juicy, 883 00:38:29,207 --> 00:38:32,008 cooked all the way through, but not burned on the outside. 884 00:38:32,010 --> 00:38:33,743 - So well done. - Thank you. 885 00:38:33,745 --> 00:38:35,111 [Guy] All right, thank you very much. 886 00:38:35,113 --> 00:38:36,880 We're going to send you back to the kitchens. 887 00:38:36,882 --> 00:38:38,281 Let the judges deliberate. 888 00:38:38,283 --> 00:38:40,650 Get these scores together and we'll call you back. 889 00:38:40,652 --> 00:38:41,985 Great job. 890 00:38:42,219 --> 00:38:44,187 Whose fried fantasy was good enough 891 00:38:44,189 --> 00:38:46,122 to make a 10,000 dollar winner reality? 892 00:38:46,124 --> 00:38:48,091 I think Crystal nailed the fantasy. 893 00:38:48,093 --> 00:38:51,828 I think she created an entire new dish fr-achos. 894 00:38:51,830 --> 00:38:54,798 Crystal's dish only fried think Crystal actually made 895 00:38:54,800 --> 00:38:57,901 is the fried chicken, and I wish that she made the fries. 896 00:38:57,903 --> 00:39:00,770 [Chris] I loved Nick's sandwich, that pork belly. 897 00:39:00,772 --> 00:39:04,774 It tastes delicious, and Nick played the game really well. 898 00:39:04,776 --> 00:39:06,910 But for me, that was, it was impossible 899 00:39:06,912 --> 00:39:09,012 to get a bite with everything in there. 900 00:39:09,014 --> 00:39:11,915 I think Elizabeth was the most successful 901 00:39:11,917 --> 00:39:15,618 in her use of the pickles, almost like a pickled salad. 902 00:39:15,620 --> 00:39:19,823 But I think that then it took the whole dish out of fried fantasy. 903 00:39:19,825 --> 00:39:21,891 And the fact that she was speaking to that 904 00:39:21,893 --> 00:39:24,894 like something she does for a husband was really beautiful. 905 00:39:24,896 --> 00:39:27,063 All right, let's score it up. 906 00:39:33,938 --> 00:39:37,207 All righty, then. Would you do it again? 907 00:39:37,209 --> 00:39:38,641 - Absolutely. - Right now. 908 00:39:38,643 --> 00:39:40,009 Hands down. 909 00:39:40,011 --> 00:39:41,778 Right now, throw it down, let's go right again. 910 00:39:41,780 --> 00:39:43,113 Round three. 911 00:39:43,115 --> 00:39:45,548 One of you will get 10,000 dollars 912 00:39:45,550 --> 00:39:47,984 and a chance to come back and compete again 913 00:39:47,986 --> 00:39:50,320 for the return engagement here in Flavortown Market. 914 00:39:50,322 --> 00:39:51,955 And let's take a look at the numbers. 915 00:39:51,957 --> 00:39:53,590 Elizabeth, 916 00:39:53,592 --> 00:39:59,095 you gave us a 15 in Game play, a 17 in Taste 917 00:39:59,097 --> 00:40:04,200 and an eight in Plating for a total of 40, a point up for 79. 918 00:40:05,269 --> 00:40:08,104 Crystal, 41, you're our leader. 919 00:40:08,506 --> 00:40:10,340 15 in Game play. 920 00:40:10,342 --> 00:40:16,880 18 in Taste, and cheese sauce, eight in Platin for a total of 41 921 00:40:16,882 --> 00:40:20,250 for a total of 82. 922 00:40:23,053 --> 00:40:26,990 Nick, you're going to have to increase by two points to tie. 923 00:40:26,992 --> 00:40:28,625 See what you get. 924 00:40:28,627 --> 00:40:32,162 Game play 18, must have been pickle, 925 00:40:32,164 --> 00:40:37,567 17 in Taste, plating for Eight, 43, Nick, by one point. 926 00:40:38,169 --> 00:40:40,036 And Nick... 927 00:40:40,171 --> 00:40:42,038 That's a highest score. 928 00:40:42,040 --> 00:40:44,007 Crystal and Elizabeth Keep doing what you're doing 929 00:40:44,009 --> 00:40:45,809 and you keep inspiring people and keep learning. 930 00:40:45,811 --> 00:40:47,710 I think this was great steps for you 931 00:40:47,712 --> 00:40:49,913 and it was really a pleasure, so thank you very much. 932 00:40:49,915 --> 00:40:51,848 Coming here today definitely validated 933 00:40:51,850 --> 00:40:53,616 that I'm not just the home cook. 934 00:40:53,618 --> 00:40:57,420 I mean, I got some real talent behind this here stove. 935 00:40:57,422 --> 00:41:01,524 Cooking in Flavortown has sort of validated me as a chef, 936 00:41:01,526 --> 00:41:04,327 and I'm really excited to take some of those lessons home with me. 937 00:41:04,329 --> 00:41:07,997 Ladies and gentlemen, the anti-resolution winner 938 00:41:07,999 --> 00:41:09,032 kicking off the new year. 939 00:41:09,034 --> 00:41:11,301 Give it up for chef Nick. 940 00:41:13,737 --> 00:41:15,505 - Congratulations. - [Nick Farrer] Thank you so much. 941 00:41:15,507 --> 00:41:17,307 Never in the history of my life 942 00:41:17,309 --> 00:41:19,142 did I ever think that this would happen, ever. 943 00:41:19,144 --> 00:41:20,343 Now what do you do? 944 00:41:20,345 --> 00:41:22,545 [Nick] I'm a vice president of sales of a Fortune 500 945 00:41:22,547 --> 00:41:23,680 company out of Boston. 946 00:41:23,682 --> 00:41:24,881 Get out. 947 00:41:24,883 --> 00:41:26,883 Yeah, I was a professional baseball player, too. 948 00:41:26,885 --> 00:41:28,551 Oh, yeah, that's what everybody is on here. 949 00:41:28,553 --> 00:41:29,752 They're professional baseball player. 950 00:41:29,754 --> 00:41:32,322 They work at Fortune 500 companies and then they come 951 00:41:32,324 --> 00:41:35,058 and just, you know, kick some butt on Guy's Grocery Games. 952 00:41:35,060 --> 00:41:36,125 You hear it every day. 953 00:41:36,127 --> 00:41:37,894 Now what are you gonna do with the 10,000 bucks? 954 00:41:37,896 --> 00:41:41,030 I'd like to talk to you about No Kid Hungry. 955 00:41:41,032 --> 00:41:44,534 Your 10,000 bucks in your name, chef Nick, 956 00:41:44,536 --> 00:41:46,536 going to No Kid Hungry. You got to love that. 957 00:41:46,538 --> 00:41:47,837 - Awesome. - That is awesome. 958 00:41:47,839 --> 00:41:49,739 Now you're going to come back to make a return trip 959 00:41:49,741 --> 00:41:54,010 to Flavortown Market, battle two other chefs. 960 00:41:54,012 --> 00:41:56,446 I'll see you guys next week on Guy's Grocery Games. 961 00:41:56,448 --> 00:41:57,947 Adios. 962 00:41:57,949 --> 00:41:59,349 [all cheering]