Tasty Mystery Baskets of Clips

["Jurassic Park" theme by John Williams]
for making a three-course progressive meal
I made a cooking error
The three of you can step to the side.
[tense music]
The addition of tamarind is fantastic,
That stew was a little too sweet for us.
And one of you will be going home.
The first course is on its way.
-showcased in your dishes. -And here's a tip,
Meatballs were like rubber balls.
Ashleigh, what did you do for us?
-Quiet. Yeah. -Yeah.
Because I've got immunity, that means if Jo and Jae
-Luke, how are you doing? -I'm all right.
Just like stewed greens, basically.
It's a good composition.
who actually tried to give us something anatomical,
and it's really, really, really rich.
who the worst team was,
Just trying to get that pork on as soon as possible.
So, there's a couple of things here
At stake for the winner:
and do great things, you still have to cook great food.
I'm really proud of the fact that I hung on to this point.
I know, well, the air I wanted to do a sweet potato
-Coconut water. -Alligator.
KWAME: This is the egusi. Grounded melon seeds.
I wanted to give a bold flavor to it.
of being able to buy fruit on the side of the road.
is that we're going to have a starter,
to get back in the game and, you know,
Each team is responsible
so I wanted to put a whole wing on the plate.
[dinosaur roaring]
because I have to have a grocery list,
I'm making a bloody Velociraptor footprint
-Wow. -There we go.
but still be bold with my flavors.
but it wasn't like a dish.
just by going desert, the one thing I want to do
to our Nigerian roots, so it had some of that peanut.
give it a little pop of saltiness.
Congratulations.
so the swallow can pick up all that flavor.
Cooking with soul, baby.
JOE: I thought Evelyn did a really nice job.
for the third course, so we'll stand out
and kale stew that's been seasoned
look like little dinosaurs.
The team that ruled the world today...
preferably boiled, until very, very tender.
[animal noises]
-BUDDHA: Exactly. -When you work at a restaurant
the same time that I kind of went to Europe.
There's no margins, there's a team on the bottom
It's a barbecue-stuffed quail
and I've had a lot of chow chow.
That food was spicy, I ain't holding back.
that I liked in them, but as a dish together
Evelyn, the flavors
♪♪♪
I really like the cabbage.
who had one of our favorite dishes?
to take one of these three swallows
Damarr, what did you do for us?
I do think that my piece of short rib
It's really too hard to tell, man, you know?
Do I think I'm being the most theatrical like Buddha?
in combination with the cream that's really lovely.
Get all the oxtail.
Had to go back to something stuffed, huh chef?
I like the chocolaty darkness
and there's also a little finger bowl
[applause]
Nine chefs remain to compete
Look, everyone here, we've been in the bottom,
I'm starting to get a sense of inspiration