Tasty Mystery Baskets of Clips

things are about to get cheesy in here.

Let's go, Wildcats, let's go!

-Mm. -Pretty spicy.

Stephanie, I think you did a really great job

-SAM: As long as we get there. -Yeah.

I'm cutting up the butternut squash.

Yeah, I think I'm gonna make a crispy spaghetti cracker.

and a little bit of cilantro salad on top.

-um, chicken livers. -Mm-hm.

We can stop it. All we gotta do is stop it.

and the coveted title of Top Chef.

It's gonna be a beautiful, interesting season

I like to cook vegetarian.

Mushroom tacos are my favorite tacos.

that I kept going back to about the yogurt anchovy thing.

ROBERT: Does anyone have some milk that I can borrow?

So feijoada is the perfect way to go.

I made a wild mushroom taco with a little bit

That puts you at 85 yards total.

I thought I put a lot on there. Could have used more.

And on the side, taro chips.

All right. You have three minutes to plate up.

PADMA: Tonight, Last Chance Kitchen begins.

What are you trying to do with the rice?

All right. We're sending out Stephanie.

-Wildcat. -Wildcat.

I know what I did wrong, obviously,

So, if it's not carb heavy, then I don't know what.

before we start going head to head.

Monique, what did you do for us today?

-LUKE: Absolutely not. -JO: When I first got to Austin,

You seen chickpea?

-Let's go, Wildcats. Let's go! -Cougars!

Wildcats. Who are you sending out for defense?

There are seemingly endless variations.

Anyone here play high school football?

with caramelized coconut milk along with palm sugar.

Thank you for having me here.

-This is so delicious. -I don't want to give it up.

yogurt, a lot of herbs.

but she's making it now. Good idea?

PADMA: So now it's 35 to 40. Wildcats.

PADMA: There's nothing to dip.

I like to watch my figure.

I'm sure everybody's thinking grains right now, right?

So I made a biko. It's a Filipino sticky rice cake

for the most part.

ASHLEIGH: Okay. Evelyn.

[whistle blowing]

Yeah, I will switch with her.

I put some miso in there. How does it taste?

Yeah. I might do a shrimp and grit, maybe?

That's a fricking challenge to pull it off.

MONIQUE: What I present to you, today,

We used to make this, like, what we call pub cheese.

Wildcats. You need 10 yards to score a touchdown.

It's an honor to be in front of you.

MONIQUE: Oh, you're like a spy. It's so great.

getting those basics down.

It's really important to us

Growing up, I was quite a large and happy kid.

I want this dish to show my culture.

-They're canned. -They're canned.

This is a very close game, which is accurate

-Let's go, Sam! -Let's go, Sam.

A little bit. I, kind of, like my rice that way but...

The textures alone kind of blew my mind.

-You would like white rice. -I would as well.

SAM: My man! We on the potato ride.

I feel good. You know, I don't wanna see anybody go.

Nothing got on the plate.

I just wanted to get my rice started.

Please be strategic on this next round.

MONIQUE: Have you guys ever cooked on,

JO: Did you make a lot of queso out there in Copenhagen?

$250,000 furnished by San Pellegrino

Which is understandable and it's something that we do.

I heard we were going to have rice noodles.

We'll see you later. Good luck.

and a little toasted cassava flour.

Thank you, ladies.

Wildcat and Cougar,

I wasn't happy with them, so I scratched it.

so I just say, "I'll go."