Tasty Mystery Baskets of Clips

I think so.
Don't make it too tough, though.
PADMA: Hi Robert,
I felt like that daikon is so big
something floating and invisible on his plate.
which is just not nearly enough time for me,
and Sam.
You layered in the perfect balance of so many flavors.
I'm-- I'm just super surprised.
Somebody is making some soup somewhere.
And even the meat was not really done as great.
I've never cooked Indian food before.
It's time to draw knives.
It was a very complex dish.
you know, like, yes, it's heartbreaking,
because it was much bigger than the other ones.
JO: Welcome to Texas, bro.
Aloo meant potato, so I was like,
I would eat the sauce and the rice without the potato.
Congratulations.
Yeah, I'm all right.
This experience was so much fun,
-Good? - You guys are the best.
One of your teams will be going home.
Pretty awesome.
to leave New York City after culinary school
And I found them bland.
Me too.
A noodle from here, rice from here.
and I'm going to coat it in sweet syrup--
My plan is to try to emulate two really good sauces
Buddha, what made you want to fry puff pastry?
which is my favorite Chinese dish.
You know, curries actually taste better the next night, so.
-What's up, Evelyn? -Hello.
Chilled chicken salad.
Pho is one of my favorite Vietnamese dishes,
The issue was the raw potato, a grilled raw potato.
Buddha, what do you think?
-SAM: It's delicious. -KIRAN: Thank you.
Do you grill potatoes a lot?
with Evelyn and I and one of our weird little group
salty, bitter, spicy, umami.
So I'm going to be doing
So I've made poached chicken salad with fresh Rau Ram
So many of the chefs that I've worked for have been Filipino
Oh, no, no.
So use your BMW X5s to navigate the streets of Houston.
♪♪♪
and Sauce Béarnaise
I wish that we have a great time, Robert.
braised pork belly and some fresh pea sprouts
That was some damn good fried chicken.
Chefs, you are in luck.
Thank you very much. You can exit the kitchen.
I got Chinese, so I made rice cakes with fermented beans,
alongside some red daikon.
How are you? Nice to see you, my friends.
Sugar, chili oil, fermented beans, sesame oil,
Thank you.
-See, it's nice out. -It's very nice out.
-Hi. -Hi.
what are you guys doing?
I'm very interested in what you're doing here.
PADMA: That roll felt so fresh.
And then we have the grilled potato vindaloo from Sam.
Ah! Now it makes sense.
SARAH: So just take it, fold it in half and then just dunk it.
Chinese cuisine.
And I went with an avocado crema
there's only one dish that I really appreciate,
Yeah.
So knowing Buddha is doing something similar to what
You know, I know you are.
Are you one for pho spices?
The samosa has nice color and he filled it very nicely.
I'm always so confident until Tom comes over.
Everything smells really great. Looks tasty.
-Yeah. -Like, there's this weird
-Thank you so much. -Absolutely.
We want you to create two dishes that look exactly alike
Chickpea I thought, could present a different angle.
actually was fine.
All three of these chefs made
-Hi. -PADMA: Hi Monique.
It's not like I've never fried that sort of thing before.