Tasty Mystery Baskets of Clips

I have Mama Kim's flaked codfish
I mean, I'm going to try to elevate it
Nothing completely popped, but I liked everything.
And, you know, I feel a little bit more in my element.
Let's go inside.
I feel bad sending someone home for the food we had today.
I'm impressed by their composure.
I also want to give an honorable mention.
[all laughing]
Chefs, all of you cooked stupendous food today,
Dawn and I are going to take you to meet
But I really liked all the components.
Now, that said, I think the meatball could use
-LUKE: All right. Let's do this. -NICK: Here we go.
a little harissa glaze, and then definitely be a lot
every time I come home.
And after 20 hours' flight, she made the dish for me.
Battling stage four cancer was the worst.
[clapping]
after culinary school because she's just so good at it.
I picked sauce remoulade today.
in these Quickfires, you know.
There was something about it that was just familiar
because we're all really cooking from our soul,
[indistinct chatter]
right here in Houston's Fourth Ward.
Thank you so much.
I'll see you in Last Chance Kitchen.
It was delicious.
-TOM: Hello, Mayor. -Hey, Tom.
Just going to top you off with a touch pepper vinegar.
what you've learned here today, and keep up with us.
And then my mom taught me how to make chorizo.
Maitake mushrooms, yellow cauliflower,
and protecting these bricks
[indistinct, excited chatter]
he cooked with love.
But before you go shopping,
to not let those grays show.
because there was always an opportunity to learn.
Dawn beat me to taking the relish.
-Ready. -Let's go.
Buddha. Smelling great.
and I thought it was good.
businesses, churches in Freedmen's Town.
I was going to hug him
Seasoning was spot on, it had acid,
We'll call you back in a bit. Thank you all.
-Hello, hello. -Hi, Ashleigh.
That's one of those things, you eat it and you go,
and he was just telling me not to cry.
This order informed all Texans
It's got a pretty predominant flavor and clove and cinnamon,
thanks for being here today.
-KWAME: Evelyn. -Hello, judges.
What's comforting to me and what comforts my soul.
The words out, there's good stuff here.
you'll have an additional two hours
Ashleigh, what do you have to do before service?
and taking them directly to plate,
and I was like, "My mom would be proud,
I thought it could have used a little more salt and more heat.
♪♪♪
When I think of what a Top Chef is, absolutely,
-Good to see you, -Good to see you.
Now for some good news.
Okay.
KWAME: Let's go. Let's do it.
How fast can I cook these lentils?
that they had to make and at the end of the day
I love the color on your sopes, I love the texture.
I love that avocado puree
You know, you packed a lot of flavor