Tasty Mystery Baskets of Clips

-They're canned. -They're canned.

Thank you for having me here.

$250,000 furnished by San Pellegrino

Please be strategic on this next round.

and a little bit of cilantro salad on top.

I like to cook vegetarian.

All right. You have three minutes to plate up.

before we start going head to head.

What are you trying to do with the rice?

PADMA: So now it's 35 to 40. Wildcats.

I want this dish to show my culture.

Thank you, ladies.

and the coveted title of Top Chef.

things are about to get cheesy in here.

so I just say, "I'll go."

I made a wild mushroom taco with a little bit

So feijoada is the perfect way to go.

And on the side, taro chips.

Anyone here play high school football?

I like to watch my figure.

That puts you at 85 yards total.

Mushroom tacos are my favorite tacos.

Yeah, I will switch with her.

that I kept going back to about the yogurt anchovy thing.

The textures alone kind of blew my mind.

-um, chicken livers. -Mm-hm.

It's an honor to be in front of you.

I feel good. You know, I don't wanna see anybody go.

It's really important to us

I wasn't happy with them, so I scratched it.

-Wildcat. -Wildcat.

It's gonna be a beautiful, interesting season

I heard we were going to have rice noodles.

ROBERT: Does anyone have some milk that I can borrow?

So, if it's not carb heavy, then I don't know what.

[whistle blowing]

There are seemingly endless variations.

Stephanie, I think you did a really great job

getting those basics down.

-LUKE: Absolutely not. -JO: When I first got to Austin,

-You would like white rice. -I would as well.

-Let's go, Sam! -Let's go, Sam.

Which is understandable and it's something that we do.

Yeah. I might do a shrimp and grit, maybe?

SAM: My man! We on the potato ride.

I just wanted to get my rice started.

I know what I did wrong, obviously,

for the most part.

We'll see you later. Good luck.

This is a very close game, which is accurate

Monique, what did you do for us today?

yogurt, a lot of herbs.

All right. We're sending out Stephanie.

PADMA: Tonight, Last Chance Kitchen begins.

-Let's go, Wildcats. Let's go! -Cougars!

Let's go, Wildcats, let's go!

MONIQUE: Have you guys ever cooked on,

We used to make this, like, what we call pub cheese.

MONIQUE: What I present to you, today,

Wildcat and Cougar,

I'm cutting up the butternut squash.

A little bit. I, kind of, like my rice that way but...

I put some miso in there. How does it taste?

Wildcats. You need 10 yards to score a touchdown.

PADMA: There's nothing to dip.

Wildcats. Who are you sending out for defense?

JO: Did you make a lot of queso out there in Copenhagen?

We can stop it. All we gotta do is stop it.

but she's making it now. Good idea?

That's a fricking challenge to pull it off.

with caramelized coconut milk along with palm sugar.

MONIQUE: Oh, you're like a spy. It's so great.

You seen chickpea?

Growing up, I was quite a large and happy kid.

-This is so delicious. -I don't want to give it up.

Yeah, I think I'm gonna make a crispy spaghetti cracker.

-Mm. -Pretty spicy.

I thought I put a lot on there. Could have used more.

Nothing got on the plate.

So I made a biko. It's a Filipino sticky rice cake

ASHLEIGH: Okay. Evelyn.

I'm sure everybody's thinking grains right now, right?

and a little toasted cassava flour.

-SAM: As long as we get there. -Yeah.