Tasty Mystery Baskets of Clips

I don't feel bad for anything I've put out,
It's confusing.
but I've gained a lot from this experience
And then on top, I have a bit of matcha.
Because it's a base of both of them.
No, no, no, I'm busy. Please leave me alone.
Please do what you're supposed to do.
So, for the tomato that's on Jackson's dish,
What's the toughest component you think?
The potatoes, I just grilled it.
that color is beautiful.
someone else's entirely different dish.
and delicious twists with those two dishes.
-Love you guys. -LUKE: Good luck, everyone.
"How can I not be on the bottom?"
Damarr.
And I think we both feel like we let each other down.
I found them bland.
PADMA: Really lovely. Thank you both.
-Yeah. -Okay. I think we have
You had to make it with them over and over again.
I think the cornbread and the cake.
Robert is quiet, calm and confident.
-But the color is a little bit-- -Tumeric.
The cauliflower potato puree was supposed to set.
Sounds like Lucille was on a roll.
On the bottom is a mushroom puree,
Buddha, this puff pastry you fried.
We'll deal with you tomorrow.
to the last minute, and they knew that it was chewy.
I'm just-- I really don't want to go home.
Why don't we melt these down super fast,
ASHLEIGH: Still feel like I have a chance.
-$243,77. -Thank you so much.
Thank you so much.
I'm cool with you taking the lead on this.
It's incredibly important to win this challenge.
You make a lot of biscuits, Robert?
This is the perfect opportunity
we're going to be putting on our dish.
And now for some good news.
-Let's get it. -There's a word for this.
For our dishes or just for ourselves?
Jo and Evelyn seemed to be troubleshooting
I'm going to do a traditional biscuit.
She came up with the nation's first instant Hot Roll Mix.
The idea of slicing the scallops and slicing the mushrooms
So we're going to be dipping white chocolate
I told them not to fry at all.
meant to look like Robert's panna cotta.
-include strawberries? -No.
[laughing]
The ice cream is going to look exactly
Scallop and oyster are very similar
of experience with shellfish.
But I hope that this is just the beginning.
we both have to change complete components on our dishes.
EVELYN: Buddha, what are you doing?
Yeah, pull out all the bells and whistles.
I think it's really cool to be here while they're working.
Your very own, Asian night market.
of your shrimp mousse?
[bleep] yeah, I got them all running through my kitchen.
Pastry is one of those things
I thought it was a good move to do two savories.
and I'm going to keep going until they make me go home.
by creating your very own biscuit from scratch.
The winning team tonight is...
Oh.
Like, we've formed such a bond together.
Nick, tell us about your dish.