Tasty Mystery Baskets of Clips

Sarah, what are you working on?
into another with a parchment underneath.
We ran out of time and we can't quite get the pork belly
45 minutes.
I love the intensity of Luke's dish.
I am really frustrated,
We have a noodle focus.
Monique?
It has good flavor, though.
TOM:I think they're both really good. I liked them a lot.
And deep frying that biscuit just made it crumble.
WILEY: And Sarah didn't seem like she had a ton
PADMA: Damarr, what do you taste?
-our answer. Yes? -Yes.
It's really a good opportunity to be playful and creative.
Yeah, oh, wow.
-You cooled it in the liquid?
-Ten minutes! -I've got the cornstarch,
Either she's really off
Always go for fried chicken.
[laughing]
It's with a chorizo and vegetable hash,
We ain't doing it.
Yeah, it's been-- It's been a rough couple of days.
everything is fixable.
Japanese brown sugar crumble, kiwi and basil.
with buttermilk fried chicken.
-Sarah's just jealous. -Geez.
but it's actually daikon salad.
YouTubing all these great chefs and restaurants
were so different and distinct,
-that I can do. -I think so too.
Doing hot and cold, savory and sweet would be cool.
I'm going to make a drop biscuit,
-really tasty. -Oh yeah,
but there can only be one winner.
It's okay.
Pretty awesome.
I prepared a scallop with compressed honeydew,
Oh, [bleep].
-I think that's it. -[alarm beeping]
Pepper, black pepper, a lot.
You are so fancy. Can't even deal.
SARAH: Oh, I love that too.
ROBERT: Coming down hot.
Whose idea was it to slice the mushroom and slice the scallop?
-Yeah. -I mean, I thought
Buddha's. It was too crumbly.
GAIL: There's a slight tonality that's off,
I think so too and I just want to taste really good.
It's better known as the frog jelly.
[laughing]
And it's not just about having one nice plate of food,
Buddha, he uses a lot of modernist techniques.
Time check, 11:11.
[laughter]
with trying to go into unfamiliar territory.
EVELYN: Pull this sh-- off. Pull this sh-- off.
MONIQUE: Man, that's crazy.
On top, we have a cardamom chocolate sauce,
that even down to the very last detail, they're different.
Okay, I'll go with Buddha.
C'mon, steady that hand.
Do you have a panna cotta recipe that you use, like in your head?