Tasty Mystery Baskets of Clips

SARAH: I'm allergic to shellfish.

as a child running around.

The Sichuan style kind of remind me of my food ways.

Yesterday, I left the potatoes

Did you steam the potatoes or did you boil them?

I know there's a couple of things you left out over here.

and hopefully get a nice crisp on the outside, very light.

it was really, really chewy.

I started cooking rice too soon.

He just needed bold, strong flavors and better techniques.

It had everything I wanted, the sweet, the savory, the crunchy.

If we decide to fry it, is it still okay?

Thank you so much.

-The actual chicken. -Agreed.

Chef Hung with his very cool hair.

Literally just looking around learning through seeing.

We will call you back in a bit.

the spices go inside the potato.

but I understand how they develop their flavors.

Did you feel good about your dish?

-when I die. -Thank you.

-TOM: Thanks. -Thank you so much.

Sam, in Last Chance Kitchen, you'll get a chance.

I'm sorry, very much, you know?

-That was damn tasty. -That was really good.

I always teach the kids, keep it simple, so I'm like, okay,

Right? It's huge.

Hi Jae. What are you inspired by today?

Naw, they won't tell you nothing.

It's a lot to do in one little tiny package.

-mousse in the oven. -Mousse?

Alright, I'm going to spices.

I'm happy you guys understood it as it worked in my head.

This challenge couldn't possibly

Congratulations, Jae.

So I knew I wanted to do a banh mi.

He's going back for more grilled potatoes.

I loved the acidity.

We have one hour on the clock before guests start arriving,

-Let's go back to Judges' Table. -Sounds good.

about Vietnamese cuisine.

So yeah, liver mousse, pickles, charred heart

You can't tell, right?

Luke, how are you doing over there.

"Oh, if I put my twist on it,

-Glorious. -Can I have another please?

I'm hungry. [laughs]

-of this stuff here? -It's a little crazy.

They give you the poker face.

Dude, I [bleeped] up.

Or wherever you stream Top Chef.

I'm going to coat it in sweet potato starch

DAMARR: Nick, what are you thinking of doing today?

All right, Tom's having some trouble there.

This crazy technique of reducing Pho way down.

Any kind of potato I'm in love with.

It was ridiculous.

When I eat Indian food

it's so exciting that you get to go on a journey

Sam, please pack your knives and go.

It's a difficult challenge.

so I just grilled it.

Hey Sam, what are you doing tonight?

-Thank you. -Good luck, chefs.

starch water, fish sauce.