Tasty Mystery Baskets of Clips

- Mm-hm. - Let's get them out here.
And standing out was part of the challenge.
I was like, "Are you good?"
"Hey, he's got this braised piece of meat
Jo?
should I give you one piece of cut so you're,
with the rest of the other two dishes.
All three of you now have immunity
This sirloin is stewed
And along with that, I've got an egg yolk sauce
Who would you like to follow you?
we got a Michelin star,
and then I brushed it with a sauce
They were cold and slick with congealed fat.
It's all good to be with everyone in the kitchen
When you get through this, you'll be a better chef for it.
I'm thrilled we won!
So, I threw some eggplant in the oven.
Congratulations, brown team.
Thank you. Thank you.
Plates, yeah! Get them plates!
Working for someone highly acclaimed
That looks great.
Hi, Brown team.
You can taste crazy in food.
You will not be allowed to speak to your teammates.
I'm glad we chose rib, you guys.
Thank you. What's left on the board
and she's taking a little rest.
You can all step to the side.
I'm feelin' good, I'm feelin' good...
I want to make sure, at least, we have a protein on the plate.
- And Buddha. - I prepared dessert today.
And Nick, tell us what your dish.
That's what's going to get brushed onto the steak.
Oh, my God, Oh, God. Oh, God.
the only thing that made it Asian
That's a big miss.
I think for a long time we, kind of,
Okay, thank you so much. We'll see you in a bit.
marinated in a little bit of Asian spices.
but it's not all pretty all the time.
It's marinated in a nori seaweed paste and tamari
It's the most creative part of cooking.
The tahini was overpowering for everything.
Good start. - Yeah.
I'm trying to show myself on the plate.
Growing up in North Dakota was incredibly rural.
Good evening, everyone.
bok choy, 00 semolina.
Buddha, you're rendering the fat, right?
"I was not comfortable with Asian food."
All right, now for some good news.
That pork was so overcooked.
Anyone's steak, guys?
of the product,
This is a style of food that I like to cook.
or something fresh to put in my pasta.
Thank you.
We're just going to say it over and over again--
and you start to hear that, all of a sudden you feel like,
Use something you can really cook and shred out.
I'm Sarah.
Yeah. Gotta get on.
And like, I don't want to this up.
and push to get food on a plate.
I never been to North Korea,
I believe there was a little bit of oil
After you select your primal cut,
Good luck.
Robert, you were the only one out of the whole group
Chefs, please welcome all-star guest judge
So we got ribs. Maybe we do a roll.
I'm like sick to my stomach that I forgot that bok choy.
No, there is not. That's the one thing I forgot.