Tasty Mystery Baskets of Clips

ASHLEIGH: I didn't finish.
a dish that will be sent up to space for a future mission.
-Really well-rounded. -I thought that it had
I've set up a meeting for you
It's been a long day. Let's get some rest.
♪♪♪
The magnitude of creativity here is explosive.
[timer beeping]
Ha-ha! This is going to be a lot of fun.
was the one who popularized the fajita as we know it today.
-Are you making them? -Uh, no. [laughs]
at the Houston Farmer's Market. Maybe too much.
I did leave almost all of Jae's beef
-in elimination, yeah. -[Tom] Good for you.
but super gently, so I don't want to overcook it.
Hi. [giggling]
on everything because food tastes differently up there.
Mm, I wasn't really 100% happy, to be honest.
healthy, so I poached the tuna in coconut water.
Geico We've How Much You Could Save...
I like your jacket, by the way.
-The mix 27? -NICK: 26.
inspiring, thoughtful and something
And today you took us to Mississippi and showed
-BUDDHA: Thank you. -DAMARR: Thank you.
45 minutes!
-It was lovely. -Buddha,
PADMA: And what about Damarr's chicken thigh?
-I love that. -My mom's meatloaf.
it's the city's oldest and largest farmer's market.
♪♪♪
Let's talk about some of our favorite fajitas today.
The meatball could've used a little more fat.
or my mom's going to yell at me.
Crepe is sticky, and it's not getting cooked
And then for moon rocks I want to use meringue.
-Good morning, chefs. -ALL: Morning.
After tomorrow, it's going to be five of us.
you're gonna need to push through.
And there happens to be a can't-miss Tex-Mex dish
-Sounds good, Damarr. -Keeping it pretty simple.
It had so much flavor. It wasn't too sweet,
-Buddha, what are you doing? -Making aluminum halos
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They were really ripe and soft and sweet.
doesn't make me feel comfortable.
Chefs, imagine what it was like for that little girl
BUDDHA: I'm hollowing out these coconut panna cottas.
is coming to home and having some gumbo.
and then a tropical salsa on the bottom.
-Thank you very much. -Marcus and Melissa.
And then I also have un salsa verde and a pico with rambutan.
Does food taste different up there?
♪♪♪
EVELYN: This is what I'm talking about.
an ambassador for my state.
The three of you had our favorite dishes of the day.
You listen to everything they want,
Listen, Nick, enough is enough. I want some bread, too.
fresh local ingredients and responsibly raised proteins
The winning chef today is...
So I knew this dish was really gonna represent that.
Everything that we send has to be a wide variety
Marinated tuna and marinated shrimp.
and I have it on my menu at the Civil Rights Museum.
it was just a poor cooked chicken and rice.
It just gets a little confusing.
I'm also cooking rice a different way
We all agreed the tuna wasn't seasoned and that's it.
it's going to be okay.
JAE: Eleven minutes, guys!