Tasty Mystery Baskets of Clips

it was just a poor cooked chicken and rice.
-BUDDHA: Thank you. -DAMARR: Thank you.
-Buddha, what are you doing? -Making aluminum halos
It had so much flavor. It wasn't too sweet,
And then I also have un salsa verde and a pico with rambutan.
on everything because food tastes differently up there.
BUDDHA: I'm hollowing out these coconut panna cottas.
The winning chef today is...
It's been a long day. Let's get some rest.
-Are you making them? -Uh, no. [laughs]
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The meatball could've used a little more fat.
I did leave almost all of Jae's beef
-It was lovely. -Buddha,
I've set up a meeting for you
an ambassador for my state.
♪♪♪
it's the city's oldest and largest farmer's market.
-Sounds good, Damarr. -Keeping it pretty simple.
Mm, I wasn't really 100% happy, to be honest.
Ha-ha! This is going to be a lot of fun.
It just gets a little confusing.
PADMA: And what about Damarr's chicken thigh?
Hi. [giggling]
Does food taste different up there?
fresh local ingredients and responsibly raised proteins
JAE: Eleven minutes, guys!
After tomorrow, it's going to be five of us.
ASHLEIGH: I didn't finish.
And today you took us to Mississippi and showed
Marinated tuna and marinated shrimp.
And then for moon rocks I want to use meringue.
And there happens to be a can't-miss Tex-Mex dish
you're gonna need to push through.
Everything that we send has to be a wide variety
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-Really well-rounded. -I thought that it had
inspiring, thoughtful and something
45 minutes!
is coming to home and having some gumbo.
-I love that. -My mom's meatloaf.
a dish that will be sent up to space for a future mission.
We all agreed the tuna wasn't seasoned and that's it.
[timer beeping]
but super gently, so I don't want to overcook it.
Geico We've How Much You Could Save...
Crepe is sticky, and it's not getting cooked
They were really ripe and soft and sweet.
or my mom's going to yell at me.
doesn't make me feel comfortable.
Chefs, imagine what it was like for that little girl
The magnitude of creativity here is explosive.
and then a tropical salsa on the bottom.
You listen to everything they want,
I like your jacket, by the way.
at the Houston Farmer's Market. Maybe too much.
So I knew this dish was really gonna represent that.
it's going to be okay.
healthy, so I poached the tuna in coconut water.
Listen, Nick, enough is enough. I want some bread, too.
and I have it on my menu at the Civil Rights Museum.
I'm also cooking rice a different way
-in elimination, yeah. -[Tom] Good for you.
was the one who popularized the fajita as we know it today.
The three of you had our favorite dishes of the day.
EVELYN: This is what I'm talking about.
-The mix 27? -NICK: 26.
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-Thank you very much. -Marcus and Melissa.
-Good morning, chefs. -ALL: Morning.
Let's talk about some of our favorite fajitas today.