Tasty Mystery Baskets of Clips

I don't really make queso,
-SARAH: Yes. -Okay...
So sublime, so delicious. So fun.
along with an olive oil streusel,
When you pressed it, did you take it out of
that if you put this on a menu,
Please pack your knives and go.
But, yeah, it sucks being down here.
-Great work. -Jackson and Buddha,
Right.
And I'm going to go right over the sesame
Ten minutes.
-Teamwork makes the dream work. -That's it.
-This is fun. -I know, right?
And on the side, you have gochujang hot honey sauce.
with the herbs and cut through the richness of the gravy.
This is so terrifying.
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thinking that it's going to be a great day
Tell us about your dish, Jae.
Jae's going to be daikon, which is going to be spiralized.
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Sons of bitches.
It was very Scandinavian.
Wiley, your presence here has had an immensely
-Yeah. -Like, you're like our parents.
and it seems to work out.
I'm going to try and do biscuits
She authored a cookbook in 1941.
And the coveted title of Top Chef.
We'll see you in Last Chance Kitchen?
Let's go.
I don't really make samosas,
A marinated tomato and then a buttermilk scallion dressing
Oh, we've just been hanging out, waiting for you guys.
I really don't want to make my partner do go home.
Ashleigh's biscuit. It's too much pepper in there.
Yeah, yeah, yeah, it will look the exact same.
Get that pork belly going, It's that pot right there.
Now, where am I going with this? Am I going sweet? Savory?
-Thank you both. -Thanks a lot.
SARAH: Oh, I like that.
Although, we got little things to finish,
You know, daikon looks like a noodle,
but the textures I think, were the funnest part.
Just to shape it.
PADMA: Robert and Sarah's textures fell flat.
Thank you, Monique.
the ultimate culinary showdown.
Good morning, chefs.
it has to look like
you'd get a huge advantage?
that didn't turn out the way
I'm not that kind of Texan.
so it's scary.
We have a really difficult decision.
I think we got this, guys.
Looks great. It looked great.
the biscuits and gravy thing
They were trying to save the pork belly
My technique is making sure it's dry and crumbly.
with a cauliflower puree underneath, crispy garlic
And that's how you knew how to make it.
He is recognized for his restaurant,
Cocoa, definitely in the crumble.
on top of a coffee cocoa soil,
-Oh, yeah. -It looks like a tomato.
I mean, it was a very interesting,
-PADMA: Wow. -TOM: Oh, cool.
I just personally thought there was too much sugar in it.