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I'm Bobby Flay.
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Each week, one brave chef
will try to take me down
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00:00:04,767 --> 00:00:05,667
in my house.
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-I'm not worried about Bobby.
-What?
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Ooh.
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This culinary battle is going
to shake down in two rounds.
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Round one, to get to me,
two contenders have to go
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00:00:14,166 --> 00:00:16,767
through each other using
an ingredient of my choice.
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Let's do it!
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Two people that know me
well will decide
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who's got the skills
to beat me.
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Yeah!
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Round two, I go head to head
with the winning contender.
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It's their turn to surprise me
with their signature dish.
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-Franzino!
-Is that distracting?
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-You're done.
-This is going to be
the first one I don't finish.
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-Flay's in trouble!
-Woo!
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-Bottom line...
-No!
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...everyone's out to beat me.
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All right, don't count me out,
'cause I'm just getting
started.
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Let's do this.
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Please welcome two friends
who will stop at nothing
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to get me beat.
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Food Network's Scott Conant
and Sunny Anderson.
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[exclaiming]
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Come on!
Yeah! Yeah!
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What's up?
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How you doing?
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Yeah! What's up?
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Bring it up!
Bring it up!
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Are y'all ready to beat
Bobby Flay?
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[all] Yeah!
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I said, are y'all ready to
beat Bobby Flay tonight?
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-[all] Yeah!
-Well, get on then.
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[all cheering]
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Sunny Anderson
is in the house.
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[Sunny] Oh, hey, Bobby.
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-How you doing?
-I'm good.
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-How are you?
-I'm doing good.
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-Hey, Scotty.
-Nice to see you.
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That was like the Derek Jeter,
like, farewell game tour
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around the stadium
you just did.
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That was like the preamble
to your losing tonight, okay?
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What it looks like right
before you go down, Bobby.
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That's what I'm talking
about, y'all!
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[all cheering]
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-Oh.
-[laughs]
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You guys ready to bring on
some chefs?
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-Yes.
-[Bobby] Okay.
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[Sunny] She may have opened
the first Pakistani restaurant
in Charleston,
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but she'll be the last one
standing tonight.
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-Oh, really?
-Chef Maryam Ghaznavi.
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[all cheering]
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That's right, girl.
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That's right.
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Bobby, our next contender
was named Portland Chef
of the Year
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in honor of
his Indian soul food.
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Give it up for
Chef Deepak Kaul.
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[all cheering]
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-Yeah!
-Two fighters.
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We got this.
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Maryam, Deepak, welcome.
How are you guys
doing tonight?
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-Good. Thank you.
-[Deepak] Great.
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-[Bobby] Feeling good?
-Absolutely.
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-Thank you.
-Okay.
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Here's the way
it's going to work.
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I'm going to give you
an ingredient of my choice,
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and you must make that
ingredient the star of
your dish.
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And that ingredient
is pine nuts.
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Woo!
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-Wow.
-That's a tough one.
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Yeah.
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Deepak, when I revealed
the pine nuts, you didn't look
very happy.
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-You're right.
-[Bobby] Okay.
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[all laughing]
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-How are you feeling
about this?
-Uh, same.
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-Really?
-Okay.
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These two people behind me,
they'll decide which one of
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you goes up against me
in the second round.
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20 minutes on the clock.
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Don't leave these guys
pining for the nuts.
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-[bell dings]
-Here we go.
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Here we go.
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Bobby, you threw him
a loop with the pine nuts.
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Not an easy ingredient.
They're very buttery.
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They're super buttery.
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-They're so rich.
-Yeah.
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The challenge
with the pine nut is normally
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it's a great supporting actor.
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Can you do, like, hummus
where it's mostly pine nuts
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and it's got some chickpeas
and tahini and stuff like that
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so that the pine nuts
are forward?
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They're going to be creamy
if you puree them.
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I would take it.
That's why he's Bobby Flay.
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-Ladies and gentlemen,
world-renowned Bobby Flay.
-Thank you.
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You should have it.
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-You should have it.
-Pine nut king.
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You should have some TV shows
or something.
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Yeah.
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[woman's voice] Let's go.
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[Scott] Maryam has eggplant,
which can kind of support
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those pine nuts.
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Part of my life I spent
in Saudi Arabia.
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That's the one place
I remember seeing pine nuts
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topped on a dish.
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I'm making baba ghanoush
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with roasted pine nuts
and tortilla chips.
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16 minutes.
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-How are you?
-It's nice to see you.
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-Same here.
-What are you making?
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-What are you building?
-I'm going to be making
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-my take on a baba ghanoush,
topping with the pine nuts.
-I love it.
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[Maryam]
Baba ghanoush is actually
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a aromatic dip made with
roasted eggplants,
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tahini, and tons of olive oil.
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So how are you going
to put this together,
this baba ghanoush?
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It's going to be
a baba ghanoush
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with my Pakistani spices.
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I'm going to go kick through
it with the roasted pine nuts
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on top with olive oil.
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Nice. I like that.
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-Thank you.
-Well done.
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You guys like that
baba ghanoush idea?
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[all] Yeah!
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-That's good stuff.
-Okay.
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I first learned to cook with
my grandmother in Pakistan.
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We would sit on the floor,
grind the spices together.
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So my heart was left
in that kitchen.
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My husband and I moved to
Charleston, South Carolina.
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We missed our Pakistan
cuisine, so that's when
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I did my first pop-up.
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Today, I am the executive chef
and owner of
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Malika Canteen and Ma'am Saab.
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The very first Pakistani
restaurant in all of
South Carolina.
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There is not enough
representation
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of female Pakistani chefs.
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So to beat Bobby would
definitely be a validation
and an honor.
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How are you, sir?
What do you got going on here?
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-I'm picking up
a little meatballs.
-Meatballs.
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[Deepak] In Kashmiri food,
there's a meatball that
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we make that we put
almonds and dried fruit in.
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So I'm making a pork
and beef spiced meatball
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with pine nuts, garlic powder,
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some ginger powder,
paprika powder,
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dried fruit,
and a veal demi-glace.
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[Scott]
So you got the pine nuts
inside the meat,
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and you're going
to put some on top?
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I think I got this spot
burning as we speak.
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Is that what that smell is?
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Something about those
pine nuts, they get away
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from you really
quickly, right?
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-Yeah, they do.
-When you got them
in the oven.
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Those look perfect.
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-Beautiful.
-Thank you, Chef.
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-Legit.
-Legit is right.
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Legit stuff.
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[Deepak]
My family is from Kashmir,
India, and that's the source
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of my culinary influence.
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I moved to Portland, Oregon
in 2016 and opened Bhuna.
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It's mainly focused on
Kashmiri Hindu cooking.
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I'm proud of it,
and it's a good way
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to sort of help change
conversation around
Indian food.
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There's more to it
than what we have been
sort of putting forth.
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I've been cooking for,
like, 25-plus years.
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I feel ready. Bobby is
obviously a force
to be dealt with,
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and he will be dealt
with today.
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[Scott] Chefs, 13 minutes
and 40 seconds.
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Chef Deepak is doing
a meatball.
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He has some dried cherries
and apricots, pine nuts
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that he's roasted
he's putting inside the meat.
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There's so much good fat
inside those pine nuts.
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That's a love letter to me.
I love it.
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-They're going to be crunchy.
-A little savory and sweet.
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-That's a very
sophisticated meatball.
-Yeah.
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Most people are looking for,
like, that classic meatball.
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[Scott] Yes, exactly.
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I've actually made those kind
of meatballs here and lost.
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-Really?
-Oh, yeah.
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'Cause I love that, too.
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And I like the idea
of the baba ghanoush.
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She's going to put
the pine nuts inside.
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Baba ghanoush is like
the go-to thing, so.
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Yeah.
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I'm sauteing my onions
along with some Thai chilies
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and turmeric.
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Seven minutes to go.
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I'll put the meatballs
in the fryer so
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they're golden brown
on the outside.
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What's going on, Deepak?
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Oh, you know,
trying to stay focused.
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And then I poured
the reduced red wine
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into my sauce to give it
a little more acidity
to balance out
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the richness of
the veal stock.
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-Quick little sauce.
-This tastes like
prune juice to me.
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It's really good. You've got,
like, five minutes.
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Five minutes, Deepak!
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00:06:51,266 --> 00:06:53,467
Yeah!
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00:06:53,467 --> 00:06:55,667
[Maryam]
I checked the eggplants,
and they look good.
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00:06:55,667 --> 00:06:57,467
They aren't all the way done,
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00:06:57,467 --> 00:07:00,667
so I diced fresh
Roma tomatoes.
201
00:07:00,667 --> 00:07:03,367
But then I realized
that I have cut my finger,
202
00:07:03,367 --> 00:07:05,400
so I had to stop.
203
00:07:05,400 --> 00:07:07,100
I have blood coming
out of my finger.
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00:07:07,100 --> 00:07:08,667
-You have blood coming out
of your thumb?
-Finger.
205
00:07:08,667 --> 00:07:09,567
Oh, no.
206
00:07:09,567 --> 00:07:11,700
Maryam cut herself
really badly.
207
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Really?
208
00:07:12,967 --> 00:07:16,200
[Maryam]
I'm really getting worried now
because my eggplants
209
00:07:16,200 --> 00:07:17,200
are not even done.
210
00:07:17,200 --> 00:07:19,367
I still have to roast
my pine nuts.
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It's crucial.
Like, every minute counts.
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Breathe for me, okay?
213
00:07:23,000 --> 00:07:24,567
[Maryam]
And I'm running out of time.
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00:07:24,567 --> 00:07:25,967
That is frustrating.
215
00:07:31,367 --> 00:07:32,667
[Sunny]
Less than five minutes!
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00:07:32,667 --> 00:07:34,700
[Maryam]
Since I've lost so much
time tending to the wounds,
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00:07:34,700 --> 00:07:39,600
my plan is to use a manual
masher to mash the eggplants
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00:07:39,600 --> 00:07:41,967
versus having to go for
a food processor.
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00:07:41,967 --> 00:07:43,900
[Sunny] So talk to me.
Are you okay over here?
220
00:07:43,900 --> 00:07:45,266
-Yeah.
-That's okay.
221
00:07:45,266 --> 00:07:47,867
I cut myself on Chopped
and still won, honey,
so you got this.
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00:07:48,600 --> 00:07:50,367
[all cheering]
223
00:07:50,367 --> 00:07:51,700
Two minutes left.
224
00:07:51,700 --> 00:07:53,100
[Deepak] So now I start
plating my dish.
225
00:07:53,100 --> 00:07:54,667
Put the two meatballs
in each one,
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00:07:54,667 --> 00:07:56,400
sprinkle the toasted
pine nuts.
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00:07:56,400 --> 00:07:59,266
At this point, I'm just
throwing the pine nuts
in with the eggplants.
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00:07:59,266 --> 00:08:01,266
And then grab
my flour tortillas,
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00:08:01,266 --> 00:08:02,467
drop them in the fryer.
230
00:08:02,467 --> 00:08:05,166
[Deepak] I spoon the sauce
on top of the meatball
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00:08:05,166 --> 00:08:06,567
and garnish it with
some hunter grass.
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00:08:06,567 --> 00:08:07,500
30 seconds.
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00:08:07,500 --> 00:08:09,767
I am not crazy about how
they look right now,
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00:08:09,767 --> 00:08:12,066
but I take the baba ghanoush,
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00:08:12,066 --> 00:08:13,400
put it in the middle of
the plate.
236
00:08:13,400 --> 00:08:15,767
-Nine, eight, seven, six...
-[Maryam] And last, I add
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00:08:15,767 --> 00:08:18,800
-the fried tortillas
to the plate.
-...five, four,
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00:08:18,800 --> 00:08:21,834
three, two, one.
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00:08:22,100 --> 00:08:23,333
[all cheering]
240
00:08:24,367 --> 00:08:26,767
Good job. Good job, chefs.
Way to go.
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00:08:26,767 --> 00:08:27,900
[Sunny] Wow.
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00:08:27,900 --> 00:08:30,567
Chefs, I really think
we have a chance tonight.
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00:08:30,567 --> 00:08:33,467
Bobby doesn't know how
to do this.
244
00:08:33,467 --> 00:08:36,367
Ultimately, it all comes
down to what you did
with the pine nuts.
245
00:08:36,367 --> 00:08:38,000
Chef Maryam,
what did you make?
246
00:08:38,000 --> 00:08:41,100
I made a baba ghanoush
with roasted pine nuts
247
00:08:41,100 --> 00:08:42,533
served with tortilla chips.
248
00:08:43,600 --> 00:08:47,066
First of all, congratulations
on finishing a round
249
00:08:47,066 --> 00:08:48,700
where you cut yourself
pretty awesome.
250
00:08:48,700 --> 00:08:51,266
What I love about
this is the spice kick.
251
00:08:51,266 --> 00:08:55,266
It's just that back of mouth
like, oh, surprise.
252
00:08:55,266 --> 00:08:56,600
She knows what's up.
253
00:08:56,600 --> 00:09:00,900
I think that the pine nuts
are kind of tossed in
254
00:09:00,900 --> 00:09:02,066
just to kind of be there.
255
00:09:02,066 --> 00:09:04,767
And you know
I love fried food.
256
00:09:04,767 --> 00:09:07,200
This is just a little bit
too greasy.
257
00:09:07,200 --> 00:09:10,200
Yeah, so I really like
the cook on
the eggplant itself.
258
00:09:10,200 --> 00:09:11,367
It's cooked all
the way through.
259
00:09:11,367 --> 00:09:13,667
I agree that it's
a little greasy overall.
260
00:09:13,667 --> 00:09:15,166
It makes it kind
of one-dimensional
261
00:09:15,166 --> 00:09:16,867
with just that spice
and the oils.
262
00:09:16,867 --> 00:09:18,767
Understood. Thank you.
263
00:09:18,767 --> 00:09:20,867
Chef Deepak,
what did you make?
264
00:09:20,867 --> 00:09:24,667
I made a pork and beef
meatballs with pine nuts
265
00:09:24,667 --> 00:09:26,233
and some veal demi-glace.
266
00:09:27,767 --> 00:09:29,567
[Scott] Your sauce work here
is quite nice.
267
00:09:29,567 --> 00:09:32,100
It really creates
a moisture content
268
00:09:32,100 --> 00:09:33,567
that the meatballs
are kind of lacking.
269
00:09:33,567 --> 00:09:36,100
But the key is obviously
the usage of the pine nuts.
270
00:09:36,100 --> 00:09:38,600
And I think that there's
a lot on the plate.
271
00:09:38,600 --> 00:09:42,166
I think that it was so smart
of you to first fry it,
272
00:09:42,166 --> 00:09:44,767
then do a little bath
in the sauce
273
00:09:44,767 --> 00:09:46,600
so it can kind of soak it up.
274
00:09:46,600 --> 00:09:50,367
Your sauce, it didn't get
that consistency that
275
00:09:50,367 --> 00:09:53,767
you actually want in a sauce,
which is a nice viscosity.
276
00:09:53,767 --> 00:09:56,667
The meatball alone
is missing a little bit of
277
00:09:56,667 --> 00:09:59,166
-salt and seasoning.
-Okay.
278
00:09:59,166 --> 00:10:01,600
[Maryam]
I'm pleased that my spices
were able to come through
279
00:10:01,600 --> 00:10:03,467
the dish, even with
all the challenges.
280
00:10:03,467 --> 00:10:05,900
My hope is that
the judges consider
281
00:10:05,900 --> 00:10:08,567
the extraordinary
circumstances I had.
282
00:10:08,567 --> 00:10:11,033
[Sunny] The chef moving
forward is...
283
00:10:13,200 --> 00:10:14,433
Chef Deepak.
284
00:10:15,000 --> 00:10:17,367
[all clapping and cheering]
285
00:10:17,367 --> 00:10:20,767
I learned that I should not
use a brand new knife
286
00:10:20,767 --> 00:10:22,767
for the first time on camera.
287
00:10:22,767 --> 00:10:26,100
But I'm very proud that
I was able to represent
288
00:10:26,100 --> 00:10:29,533
Pakistani female chefs
who bring a lot of strength
to the kitchen.
289
00:10:30,467 --> 00:10:31,600
[Sunny] What's up, chef?
290
00:10:31,600 --> 00:10:33,400
The flavors were
just so exciting.
291
00:10:33,400 --> 00:10:35,867
And what you did with
the dried fruit,
I just love it.
292
00:10:35,867 --> 00:10:39,867
You have the skills
to beat Bobby tonight.
293
00:10:39,867 --> 00:10:40,767
You heard that, Bobby?
294
00:10:40,767 --> 00:10:42,266
-Yeah, I heard it.
-Okay.
295
00:10:42,266 --> 00:10:44,033
[laughs]
296
00:10:49,100 --> 00:10:50,400
[Bobby]
All right, Chef, good job.
297
00:10:50,400 --> 00:10:53,000
Pine nuts was a very,
very tough ingredient.
298
00:10:53,000 --> 00:10:55,567
I'm curious as to what
we're cooking tonight.
299
00:10:55,567 --> 00:10:59,433
My signature dish today
is lamb Rogan Josh.
300
00:10:59,900 --> 00:11:02,100
-[all] Ooh.
-What?
301
00:11:02,100 --> 00:11:04,467
So lamb Rogan Josh,
we cook the lamb
302
00:11:04,467 --> 00:11:06,467
in [indistinct] spices
and yogurt.
303
00:11:06,467 --> 00:11:07,567
And we kind of slow cook
it down.
304
00:11:07,567 --> 00:11:09,100
-Like a lamb stew?
-Lamb stew.
305
00:11:09,100 --> 00:11:10,667
-Have you cooked it before?
-No.
306
00:11:10,667 --> 00:11:12,367
Good.
307
00:11:12,367 --> 00:11:14,667
On that note,
45 minutes on the clock,
308
00:11:14,667 --> 00:11:15,967
and your time starts now.
309
00:11:17,000 --> 00:11:17,967
[all cheering]
310
00:11:20,000 --> 00:11:23,567
This is a curried lamb dish
of Kashmiri origin.
311
00:11:23,567 --> 00:11:26,266
-This lamb is stewed
in coriander and yogurt.
-[Sunny] Yogurt.
312
00:11:26,266 --> 00:11:27,867
-Yeah.
-Spices and ginger.
313
00:11:27,867 --> 00:11:30,600
-It's just like flavor on top
of flavor inside the meat.
-So good.
314
00:11:30,600 --> 00:11:32,467
There's got to be rice,
some bread to push
315
00:11:32,467 --> 00:11:34,166
into that sauce.
You know what I'm saying?
316
00:11:34,166 --> 00:11:36,900
[Scott]
You want to use the bread
as a utensil to grab
317
00:11:36,900 --> 00:11:40,367
a big chunk of that
in the sauce
and just eat it down.
318
00:11:40,367 --> 00:11:43,867
[Deepak] My signature dish is
the Kashmiri Lamb Rogan Josh.
319
00:11:43,867 --> 00:11:45,367
It's a very special
dish to me.
320
00:11:45,367 --> 00:11:48,166
It is something that I grew up
eating with my family.
321
00:11:48,166 --> 00:11:50,367
First thing I do is I break
down the lamb.
322
00:11:50,367 --> 00:11:54,066
And traditionally, you can add
cinnamon, chili powder,
323
00:11:54,066 --> 00:11:56,367
ground cardamom,
ground cloves,
324
00:11:56,367 --> 00:11:57,567
and some fennel powder.
325
00:11:57,567 --> 00:11:59,900
The next step, we add
whole spices to the rice
326
00:11:59,900 --> 00:12:01,500
because it perfumes the dish.
327
00:12:01,500 --> 00:12:02,867
Deepak used a lamb leg.
328
00:12:02,867 --> 00:12:04,367
Bobby used a lamb shoulder.
329
00:12:04,367 --> 00:12:06,400
Lamb shoulder has such
great tenderness.
330
00:12:06,400 --> 00:12:08,166
There's really nice
fat content.
331
00:12:08,166 --> 00:12:09,667
A lamb leg.
332
00:12:09,667 --> 00:12:11,767
-Tends to be a little
bit more muscular.
-[Sunny] Yeah.
333
00:12:11,767 --> 00:12:13,867
[Scott] Needs to be braised
a longer amount of time.
334
00:12:13,867 --> 00:12:15,600
It must be going in
a pressure cooker.
335
00:12:15,600 --> 00:12:17,467
-There's a pressure cooker
on the station.
-Okay, here we go.
336
00:12:17,467 --> 00:12:19,467
And I'm sure that Bobby
has one as well.
337
00:12:19,467 --> 00:12:22,400
[Bobby]
I was definitely inspired
by Deepak's dried fruits
338
00:12:22,400 --> 00:12:23,467
in round one.
339
00:12:23,467 --> 00:12:27,367
So I'm making lamb Rogan Josh
with crispy rice
340
00:12:27,367 --> 00:12:30,467
that has apricots
and sour cherries
and toasted almonds.
341
00:12:30,467 --> 00:12:33,300
And I'm serving that
with seasoned naan.
342
00:12:33,300 --> 00:12:35,166
Right away, I start working
with the lamb shoulder.
343
00:12:35,166 --> 00:12:37,000
So I'm seasoning it
with turmeric,
344
00:12:37,000 --> 00:12:39,166
chili de arbol,
and Maja's curry powder.
345
00:12:39,166 --> 00:12:41,800
And then I get my onions,
garlic, ginger,
346
00:12:41,800 --> 00:12:43,767
in the pressure cooker,
a little bit of coconut milk.
347
00:12:43,767 --> 00:12:45,500
That might not be classic
in this dish,
348
00:12:45,500 --> 00:12:47,667
but I need something
to chill out the spices.
349
00:12:47,667 --> 00:12:49,367
Bobby just opened
coconut milk.
350
00:12:49,367 --> 00:12:50,667
What is he thinking
over there?
351
00:12:50,667 --> 00:12:52,000
Is he in Thailand
or something?
352
00:12:52,000 --> 00:12:54,567
In general, with Indian
cooking, yogurt is utilized
353
00:12:54,567 --> 00:12:57,700
in place of what Bobby
is doing with
the coconut milk.
354
00:12:57,700 --> 00:13:00,266
Chefs, you are just under
27 minutes.
355
00:13:01,567 --> 00:13:03,100
-What's going on, man?
-I'm good, man.
356
00:13:03,100 --> 00:13:04,567
-You doing all right?
-The rice is going.
357
00:13:04,567 --> 00:13:06,600
The lamb is in the pressure
cooker doing its thing.
358
00:13:06,600 --> 00:13:08,567
-What are the flavors?
-I see some cardamom.
359
00:13:08,567 --> 00:13:10,800
I put a little turmeric,
green cardamom,
360
00:13:10,800 --> 00:13:12,700
-black cardamom, cloves.
-I think at the end of
the day,
361
00:13:12,700 --> 00:13:14,300
-if you're cooking from
your heart...
-Yeah.
362
00:13:14,300 --> 00:13:15,600
that's the most
important thing.
363
00:13:15,600 --> 00:13:16,567
I couldn't agree
with you more.
364
00:13:16,567 --> 00:13:17,867
All right, chef.
Good luck.
365
00:13:17,867 --> 00:13:19,767
Let's hear it for Deepak,
please, guys.
366
00:13:19,767 --> 00:13:20,767
Beautiful.
367
00:13:22,367 --> 00:13:23,700
Bobby Flay.
368
00:13:23,700 --> 00:13:25,767
I think there's some concern
that you're taking
369
00:13:25,767 --> 00:13:27,967
-a trip to Thailand.
-Why would anybody think that?
370
00:13:27,967 --> 00:13:28,967
[Scott] There is coconut milk.
371
00:13:28,967 --> 00:13:30,567
That's my secret ingredient.
372
00:13:30,567 --> 00:13:32,400
I'm going to finish it with
yogurt, but I put
373
00:13:32,400 --> 00:13:34,600
the coconut milk in
to chill out the spices
a little bit.
374
00:13:34,600 --> 00:13:35,767
Got it. Got it.
375
00:13:35,767 --> 00:13:38,667
So, and what are you going
to do with the dried cherries
376
00:13:38,667 --> 00:13:40,767
-and the apricots?
-So that's going to go
into the rice.
377
00:13:40,767 --> 00:13:42,767
I'm going to crisp
this open the pan.
378
00:13:42,767 --> 00:13:44,266
Excuse me, Bobby?
379
00:13:44,266 --> 00:13:47,100
Bobby, are you going
to crispy rice right now?
380
00:13:47,100 --> 00:13:49,266
Bobby, talk to me!
381
00:13:49,266 --> 00:13:51,800
Bobby, please don't
crispy rice!
382
00:13:51,800 --> 00:13:54,433
-Bobby, no!
-[all laughing]
383
00:14:00,767 --> 00:14:02,000
[Scott]
21 minutes and 20 seconds.
384
00:14:02,000 --> 00:14:04,166
♪ I'm feeling hyped up
Got the fire inside ♪
385
00:14:04,166 --> 00:14:05,700
You know, Bobby,
this is how I know
386
00:14:05,700 --> 00:14:08,300
when you know you're losing.
You bring out the crispy rice.
387
00:14:08,300 --> 00:14:09,700
And I don't like that
in you, Bobby.
388
00:14:09,700 --> 00:14:11,567
I don't like that
at all, okay?
389
00:14:11,567 --> 00:14:12,600
She's lost her mind.
390
00:14:12,600 --> 00:14:16,066
Y'all please, no crispy rice.
391
00:14:16,066 --> 00:14:20,166
[all chanting] No crispy rice.
No crispy rice.
392
00:14:20,166 --> 00:14:21,800
No crispy rice.
393
00:14:21,800 --> 00:14:23,900
How dare you, Bobby?
394
00:14:23,900 --> 00:14:25,166
[laughing]
395
00:14:25,166 --> 00:14:27,900
Now talk to me about Deepak,
because I don't care
about Bobby.
396
00:14:27,900 --> 00:14:30,300
[Scott] He is making some
delicious rice.
397
00:14:30,300 --> 00:14:33,100
Cardamom inside.
He has whole cloves inside.
398
00:14:33,100 --> 00:14:34,467
He has turmeric inside.
399
00:14:34,467 --> 00:14:36,000
It's really developing nicely.
400
00:14:36,000 --> 00:14:37,767
So next, I start the raita.
401
00:14:37,767 --> 00:14:41,200
You have yogurt, chopped dill,
chopped mint, onions,
402
00:14:41,200 --> 00:14:44,066
cucumbers, coriander,
and ground cumin.
403
00:14:44,066 --> 00:14:46,000
It's refreshing.
It sort of helps to sort of
404
00:14:46,000 --> 00:14:47,400
clean your palate
a little bit.
405
00:14:47,400 --> 00:14:49,266
[Scott] It looks like
they're both making raita.
406
00:14:49,266 --> 00:14:50,967
You need it with that spice.
407
00:14:50,967 --> 00:14:52,867
[Bobby] I heard Deepak say
he was making
a raita.
408
00:14:52,867 --> 00:14:54,567
And so I was like,
I got to do that too.
409
00:14:54,567 --> 00:14:56,767
So I pickled some onions
very, very quickly.
410
00:14:56,767 --> 00:15:00,367
Give it a nice crunch, some
lime juice, and some cilantro.
411
00:15:00,367 --> 00:15:02,834
14 minutes on the clock, Chef.
Come on.
412
00:15:04,166 --> 00:15:06,000
Bobby Flay.
413
00:15:06,000 --> 00:15:08,266
Do we have an agreement?
No crispy rice?
414
00:15:09,400 --> 00:15:12,367
Do we have an agreement?
No crispy rice?
415
00:15:12,367 --> 00:15:13,667
Okay, fine.
416
00:15:13,667 --> 00:15:15,166
-[bell dings]
-Y'all heard it, right?
417
00:15:15,166 --> 00:15:16,700
Saved by the bell.
418
00:15:16,700 --> 00:15:19,367
So I strained the sauce,
and I add some Greek yogurt.
419
00:15:19,367 --> 00:15:21,867
And I need a little more
heat, so I'm going to add
420
00:15:21,867 --> 00:15:22,900
some more chili to it.
421
00:15:22,900 --> 00:15:25,300
The chili will actually
bring out the rest of
422
00:15:25,300 --> 00:15:27,367
the spices flavor
in the broth.
423
00:15:27,367 --> 00:15:28,567
-Deepak.
-Yes, ma'am.
424
00:15:28,567 --> 00:15:29,800
Please, tell me.
425
00:15:29,800 --> 00:15:33,900
-Is there any crispy rice
in the Indian culture?
-No.
426
00:15:33,900 --> 00:15:35,800
-No.
-Not on purpose.
427
00:15:35,800 --> 00:15:37,667
-[laughs]
-[Deepak] That's called burnt.
428
00:15:37,667 --> 00:15:39,667
-Not on purpose.
-[Deepak] Not on purpose.
429
00:15:39,667 --> 00:15:42,266
-I smell something burning.
-Bobby, did you burn that?
430
00:15:42,266 --> 00:15:44,500
-Burn what?
-Something's burning.
431
00:15:44,500 --> 00:15:45,667
Nothing.
Nothing's burning.
432
00:15:45,667 --> 00:15:47,700
What are you talking about?
Huh? What?
433
00:15:47,700 --> 00:15:49,000
Oh, God, it's me.
434
00:15:49,000 --> 00:15:51,100
I'm scorching
the bottom of my pot.
435
00:15:51,100 --> 00:15:52,700
My lamb might be toast.
436
00:15:52,700 --> 00:15:55,567
And sure enough,
in all the running around,
437
00:15:55,567 --> 00:15:57,500
I forgot to shake the pot.
438
00:15:57,500 --> 00:15:59,867
My heart just sank.
I'm a little concerned
about that.
439
00:15:59,867 --> 00:16:01,900
I'm going to salvage
whatever I can
440
00:16:01,900 --> 00:16:03,266
from the top layer of it.
441
00:16:03,266 --> 00:16:05,367
You can offset
that with something.
442
00:16:05,367 --> 00:16:07,767
A little more yogurt in there,
but that's about it.
443
00:16:07,767 --> 00:16:10,066
That might work.
Yeah.
444
00:16:10,066 --> 00:16:13,767
I'm a little nervous that
it has that smoky smell.
445
00:16:13,767 --> 00:16:15,100
We're going to try it
with some butter,
446
00:16:15,100 --> 00:16:18,100
some more yogurt in it,
to see if we can help it
along the way.
447
00:16:18,100 --> 00:16:20,266
[Sunny]
Y'all give it up for our guy,
Deepak, right here.
448
00:16:21,500 --> 00:16:23,200
-We got you.
-Thank you.
449
00:16:23,200 --> 00:16:24,667
[Sunny] Seven minutes left.
450
00:16:24,667 --> 00:16:27,900
[Bobby]
I'm going to take some garam
masala, which is a spice mix.
451
00:16:27,900 --> 00:16:30,000
Very classic thing to use
in Indian cuisine.
452
00:16:30,000 --> 00:16:31,767
Rub a little on the naan
and just toast it.
453
00:16:31,767 --> 00:16:32,700
Okay.
454
00:16:32,700 --> 00:16:34,033
It's burned, right?
455
00:16:34,266 --> 00:16:35,266
It's smoky.
456
00:16:35,266 --> 00:16:37,867
I think that he might be able
to build on it.
457
00:16:37,867 --> 00:16:40,467
He put a little dollop of some
yogurt and butter will help.
458
00:16:40,467 --> 00:16:42,200
That will kind of cover it.
459
00:16:42,200 --> 00:16:45,000
[Sunny]
I think that we're still
light years ahead of
460
00:16:45,000 --> 00:16:46,200
-what's going on with Bobby.
-Really?
461
00:16:46,200 --> 00:16:48,700
Yeah, yeah, yeah.
Bobby is really coloring
462
00:16:48,700 --> 00:16:50,066
outside the lines.
463
00:16:50,066 --> 00:16:52,667
Oh, no, you didn't, Bobby.
464
00:16:52,667 --> 00:16:53,500
[all laughing]
465
00:16:53,500 --> 00:16:55,700
-Two minutes to go.
-♪ Here we go ♪
466
00:16:55,700 --> 00:16:58,567
[Deepak] I just taste my lamb
at this point,
and it's not terrible.
467
00:16:58,567 --> 00:17:00,300
So fingers crossed.
468
00:17:00,300 --> 00:17:03,166
I put a little swoosh
of yogurt down below.
469
00:17:03,166 --> 00:17:04,567
Lay down some rice.
470
00:17:04,567 --> 00:17:05,667
Deepak, you doing all right?
471
00:17:05,667 --> 00:17:07,467
-Yeah, yeah.
-Okay, I feel good.
472
00:17:07,467 --> 00:17:08,500
I feel like we recovered.
473
00:17:08,500 --> 00:17:10,100
[Deepak] Spoon in some of that
lamb Rogan Josh.
474
00:17:10,100 --> 00:17:11,867
Spoonful of the raita.
475
00:17:11,867 --> 00:17:12,800
How much time?
476
00:17:12,800 --> 00:17:14,200
Coming up on a minute, Bobby.
477
00:17:14,200 --> 00:17:16,600
[Bobby]
Put a little crispy rice in
the bottom of the bowl.
478
00:17:16,600 --> 00:17:17,600
Add the lamb.
479
00:17:17,600 --> 00:17:19,600
Take a little bit of
the pickled onion raita.
480
00:17:19,600 --> 00:17:21,300
Put it next to the lamb.
481
00:17:21,300 --> 00:17:24,767
A couple of slices of
the seasoned naan,
and that's it.
482
00:17:24,767 --> 00:17:27,100
The last second,
I garnish it with some
483
00:17:27,100 --> 00:17:29,367
shaved fennel,
shaved radishes.
484
00:17:29,367 --> 00:17:33,066
[all] Eight, seven, six, five,
485
00:17:33,066 --> 00:17:36,467
four, three, two, one.
486
00:17:36,467 --> 00:17:38,967
-That's it, guys.
-Whoo.
487
00:17:40,166 --> 00:17:41,667
-Good job.
-Thank you.
488
00:17:42,567 --> 00:17:43,767
That's beautiful.
489
00:17:44,900 --> 00:17:46,200
[Bobby] I think my dish
is good.
490
00:17:46,200 --> 00:17:48,700
I think it does taste the way
that I've had it before.
491
00:17:48,700 --> 00:17:50,467
So I'm actually happy
with my attempt.
492
00:17:50,467 --> 00:17:53,100
[Deepak]
I'm counting on the fact
that he is not going
493
00:17:53,100 --> 00:17:55,000
the route that I'm going.
But it's Bobby Flay.
494
00:17:55,000 --> 00:17:56,066
He's going to bring
his A-game.
495
00:18:01,200 --> 00:18:02,800
Bobby, Deepak, we would like
to introduce you
496
00:18:02,800 --> 00:18:03,867
to your judges.
497
00:18:03,867 --> 00:18:06,767
First up, the executive chef
and partner of Shuka,
498
00:18:06,767 --> 00:18:08,166
Ayesha Nurdjaja.
499
00:18:10,266 --> 00:18:13,934
Chef and owner of Me and You,
Jehangir Mehta.
500
00:18:15,867 --> 00:18:19,333
And the executive chef of
Musket Room, Mary Attea.
501
00:18:22,567 --> 00:18:25,066
Judges, why don't you start
with the first plate in front
of you?
502
00:18:29,667 --> 00:18:32,467
All of the spices
are really in sync.
503
00:18:32,467 --> 00:18:35,166
The other thing that I love
is the texture of the rice.
504
00:18:35,166 --> 00:18:36,500
It's nice and crispy.
505
00:18:36,500 --> 00:18:38,266
The only thing that
I would say about this plate
506
00:18:38,266 --> 00:18:39,967
is that the naan
is kind of superfluous.
507
00:18:39,967 --> 00:18:41,767
The rice is soaking up
all the good flavor of
508
00:18:41,767 --> 00:18:44,000
the curry, and I'm not sure
that you really need it.
509
00:18:44,000 --> 00:18:46,300
I think the sauce
could have been a little more
510
00:18:46,300 --> 00:18:49,166
on that sweeter note,
and then that spice kicking in
511
00:18:49,166 --> 00:18:52,200
would have been my thought
of being traditional.
512
00:18:52,200 --> 00:18:54,767
The raita really cools
the dish.
513
00:18:54,767 --> 00:18:56,200
The lamb is beautiful.
514
00:18:56,200 --> 00:18:58,100
If it was cooked
a little more,
I would love that too.
515
00:18:58,100 --> 00:19:00,066
But I really love
the chef's take on this.
516
00:19:00,066 --> 00:19:02,634
[Sunny]
Judges, please try your
second lamb Rogan Josh.
517
00:19:08,066 --> 00:19:09,867
[Ayesha] I think the plate is
visually stunning.
518
00:19:09,867 --> 00:19:12,600
If this was a Raita challenge,
this is probably the best
519
00:19:12,600 --> 00:19:13,800
that I've ever had.
520
00:19:13,800 --> 00:19:16,400
It's, like, very herbaceous,
and I just love the freshness
521
00:19:16,400 --> 00:19:17,300
of it all together.
522
00:19:17,300 --> 00:19:19,166
The smokiness,
unfortunately for me,
523
00:19:19,166 --> 00:19:22,567
-is a little bit overpowering.
-[Jehangir] The rice is
cooked perfectly.
524
00:19:22,567 --> 00:19:26,166
I love the aspect of fennel
and the radish,
525
00:19:26,166 --> 00:19:29,266
which is very traditional,
and I like that smoked flavor.
526
00:19:29,266 --> 00:19:31,500
The lamb was beautifully
cooked, really tender.
527
00:19:31,500 --> 00:19:34,500
I think the spices really
balanced blending with
528
00:19:34,500 --> 00:19:36,567
the smokiness and richness
of the lamb.
529
00:19:36,567 --> 00:19:39,367
I feel like maybe the sauce
might have scorched in
530
00:19:39,367 --> 00:19:40,400
the pan a little bit.
531
00:19:40,400 --> 00:19:42,367
But overall, two great dishes.
532
00:19:42,367 --> 00:19:45,500
All right, judges, now is
the time to take a vote.
533
00:19:45,500 --> 00:19:46,867
[Deepak]
I am definitely nervous.
534
00:19:46,867 --> 00:19:49,667
It's not a great situation,
but I'm trying to make
535
00:19:49,667 --> 00:19:51,367
the best of it at this point.
536
00:19:51,367 --> 00:19:52,834
And tonight's winner is...
537
00:19:54,266 --> 00:19:56,066
the crispy rice of Bobby Flay.
538
00:19:56,600 --> 00:19:58,467
[all cheering]
539
00:20:03,767 --> 00:20:05,367
What is in the crispy rice?
540
00:20:05,367 --> 00:20:07,667
Is it the tears of all
your fallen competitors
541
00:20:07,667 --> 00:20:08,767
that you boil the rice in?
542
00:20:08,767 --> 00:20:12,000
What is going on with
the crispy rice, Bobby?
543
00:20:12,000 --> 00:20:15,066
At the end of the day,
they were both
two amazing dishes.
544
00:20:15,066 --> 00:20:16,367
The crispy rice definitely
545
00:20:16,367 --> 00:20:18,100
took it over the edge,
and...
546
00:20:18,100 --> 00:20:19,867
[all laughing]
547
00:20:20,800 --> 00:20:22,667
Ayesha, you're going
to get me in trouble.
548
00:20:22,667 --> 00:20:24,767
No, but the curry was
really outstanding,
549
00:20:24,767 --> 00:20:27,000
-and the flavors were awesome.
-[Bobby] Thanks.
550
00:20:27,000 --> 00:20:29,867
-Chef Deepak, great job.
-A real pleasure, Chef.
551
00:20:29,867 --> 00:20:31,567
Thank you. It's an honor.
552
00:20:31,567 --> 00:20:33,867
-[all cheering]
-Good job, good job.
553
00:20:33,867 --> 00:20:37,266
My goal was showcase
a cuisine that they had
554
00:20:37,266 --> 00:20:38,600
never done before here.
555
00:20:38,600 --> 00:20:41,467
If that's accomplished
by this, I'm good.
I'm happy with that.
556
00:20:41,467 --> 00:20:42,367
So smart.
557
00:20:42,367 --> 00:20:44,900
Look at your face.
I hate it.
558
00:20:44,900 --> 00:20:46,967
Battle cheeseburger,
put some crispy rice on it.
559
00:20:46,967 --> 00:20:48,467
Battle spaghetti
and meatballs,
560
00:20:48,467 --> 00:20:49,900
roll the balls in some
crispy rice.
561
00:20:49,900 --> 00:20:52,300
-I'm so sick of it.
-[Scott]
It seems to be working.
562
00:20:52,300 --> 00:20:53,667
It seems to be working.
563
00:20:53,667 --> 00:20:55,600
Never roll the dice
when I break out
564
00:20:55,600 --> 00:20:57,400
the crispy rice, Sunny.
565
00:20:57,400 --> 00:20:59,266
[all cheering]