Tasty Mystery Baskets of Clips

What are you looking for?
The problem was, at least with my piece,
He's the reason why I own a cleaver.
finding out how Indian food is done.
the right cooking method for that specific pastry.
which were really chewy, the vegetables,
-How do you guys feel? -BUDDHA: Indian food?
they have something very similar, curry puff.
[coughs]
-TOM: All right. Thanks. -Yup.
-How are you doing? -Good.
and I did my best to apply it.
be closer to my worst nightmare.
There is just a lot of people who don't handle anxiety
Well, I was in the top for the first one,
[cheering]
at the train station.
I had a lot of people come up to me and said
How cool would it be if you're walking around the market
you have to remember how to cook.
It was piping hot but when I broke into it,
Yeah.
Or 17.
It's heartwarming.
and sour spicy flavor of chop.
Thai basil, mint, Vietnamese coriander.
I think he has done a great job
The Asian night market.
-I know. -How was your first test?
and I'm like, "Oh yeah!"
Oh, my God.
My tongue is pretty much back.
-Good luck. -Thank you, Chef.
I got COVID a few months ago
I have my curry and I have my rice done.
That's something that I grew up with as a kid.
Take care, bye Sam.
-This is really good. -Thank you.
that I learned in Europe.
She had all the flavors there,
but I don't regret what I did because I'm learning.
-Very good, thank you. -Thank you.
I got inspired yesterday when I found out
-Thank you so much. -Of course. Enjoy it.
It's a kind of rice vinegar.
Jackson's legs are so long.
♪♪♪
and the coveted title of Top Chef.
Now we'd like to see Buddha...
and pressure well, and there are some people
PADMA: How did you make your pastry?
For Buddha, Kiran?
I was like, "You know, mom used to make me this
And there's also banana hearts.
He's worried that this top sirloin
This patty is called tiki.
[laughing]
But there can only be one winner tonight.
-Yeah. -Yeah.
At stake for the winner,
-Great flavors. -Yeah, I love the sweetness.
I'm trying to get a couple of these done,
Thank you so much. Everything was delicious.
I don't know why I did spring rolls.
As long as you understand the basics,
There's nothing I can do at that point.
should have been light and flaky.
This dish right here I call this a Nagoya karaage,
-We're doing it? -Yes, girl.
I'm just pew.
My mother's from Malaysia. Half Indian, half Chinese.
-Thank you. -Thank you so much.