Tasty Mystery Baskets of Clips

I'm going to try and do biscuits
the biscuits and gravy thing
-Yeah. -Like, you're like our parents.
Right.
-Great work. -Jackson and Buddha,
Looks great. It looked great.
When you pressed it, did you take it out of
with a cauliflower puree underneath, crispy garlic
This is so terrifying.
along with an olive oil streusel,
Tell us about your dish, Jae.
Just to shape it.
Now, where am I going with this? Am I going sweet? Savory?
She authored a cookbook in 1941.
And the coveted title of Top Chef.
PADMA: Robert and Sarah's textures fell flat.
And I'm going to go right over the sesame
-Teamwork makes the dream work. -That's it.
it has to look like
with the herbs and cut through the richness of the gravy.
Oh, we've just been hanging out, waiting for you guys.
I think we got this, guys.
Please pack your knives and go.
Sons of bitches.
♪♪♪
I really don't want to make my partner do go home.
I don't really make samosas,
And that's how you knew how to make it.
You know, daikon looks like a noodle,
Ten minutes.
My technique is making sure it's dry and crumbly.
Although, we got little things to finish,
Jae's going to be daikon, which is going to be spiralized.
you'd get a huge advantage?
♪♪♪
the ultimate culinary showdown.
-Oh, yeah. -It looks like a tomato.
-Thank you both. -Thanks a lot.
We have a really difficult decision.
But, yeah, it sucks being down here.
I just personally thought there was too much sugar in it.
SARAH: Oh, I like that.
so it's scary.
-This is fun. -I know, right?
that if you put this on a menu,
Get that pork belly going, It's that pot right there.
I mean, it was a very interesting,
thinking that it's going to be a great day
Let's go.
It was very Scandinavian.
I'm not that kind of Texan.
Cocoa, definitely in the crumble.
Good morning, chefs.
Wiley, your presence here has had an immensely
They were trying to save the pork belly
that didn't turn out the way
Ashleigh's biscuit. It's too much pepper in there.
Yeah, yeah, yeah, it will look the exact same.
A marinated tomato and then a buttermilk scallion dressing
but the textures I think, were the funnest part.
on top of a coffee cocoa soil,
He is recognized for his restaurant,
-PADMA: Wow. -TOM: Oh, cool.
So sublime, so delicious. So fun.
and it seems to work out.
-SARAH: Yes. -Okay...
We'll see you in Last Chance Kitchen?
Thank you, Monique.
I don't really make queso,
And on the side, you have gochujang hot honey sauce.