1
00:00:01,500 --> 00:00:03,634
We're calling in
the Chopped fanatics.
2
00:00:03,634 --> 00:00:05,367
-What?
-Open your baskets.
3
00:00:05,367 --> 00:00:07,066
I am the, literally...
4
00:00:07,066 --> 00:00:09,066
-Come on, come on, come on,
come on, come on, come on
-...Chopped- biggest-fan.
5
00:00:09,066 --> 00:00:12,266
We're giving Chopped
super-fans
the chance of a lifetime
6
00:00:12,266 --> 00:00:15,066
to jump into action
in the Chopped kitchen.
7
00:00:15,066 --> 00:00:17,166
Stop!
8
00:00:17,166 --> 00:00:18,867
My heart's, like,
beating like crazy.
9
00:00:18,867 --> 00:00:22,700
-I'm definitely a super-fan.
-I've learned to love to cook
through watching Chopped.
10
00:00:22,700 --> 00:00:24,867
I've seen, probably,
every episode.
11
00:00:24,867 --> 00:00:26,900
It's one thing to say
you've watched it all...
12
00:00:27,634 --> 00:00:29,100
What are we supposed
to do with these?
13
00:00:29,100 --> 00:00:30,000
[Scott] Literally,
it's a tough thing
to swallow.
14
00:00:30,000 --> 00:00:30,700
[Scott] Literally,
it's a tough thing
to swallow.
15
00:00:30,700 --> 00:00:33,700
Do they truly understand
what they're in for?
16
00:00:33,700 --> 00:00:36,900
I'm 100% ready to compete.
17
00:00:40,266 --> 00:00:41,700
-[doorbell rings]
-I love Chopped so much,
18
00:00:41,700 --> 00:00:44,166
I even named my cat
after Ted Allen.
19
00:00:45,100 --> 00:00:47,166
Out of the thousands
of people who've applied,
20
00:00:47,166 --> 00:00:49,266
all the videos
that we've gone through...
21
00:00:49,266 --> 00:00:51,500
-Was hard.
-...we're down
to this final four.
22
00:00:51,500 --> 00:00:53,000
-[Amanda] I'm excited.
-I'm actually surprised.
23
00:00:53,000 --> 00:00:54,100
-Absolutely.
-Let's do it.
24
00:00:54,100 --> 00:00:55,066
[doorbell rings]
25
00:00:55,066 --> 00:00:56,867
-[Ted] Hi, Jem!
-Hi, Jem! [laughs softly]
26
00:00:56,867 --> 00:00:58,700
My heart's, like,
beating like crazy.
27
00:00:58,700 --> 00:01:00,000
-Hi, Kristie!
-[laughing]
28
00:01:00,000 --> 00:01:00,467
-Hi, Kristie!
-[laughing]
29
00:01:00,467 --> 00:01:02,867
-We hear you're
a Chopped fanatic?
-Oh, my God.
30
00:01:02,867 --> 00:01:03,867
I'm sweating.
31
00:01:03,867 --> 00:01:05,066
We're gonna have you
come compete on Chopped.
32
00:01:05,066 --> 00:01:07,066
Oh, my God. It's Chopped.
No way!
33
00:01:07,066 --> 00:01:08,100
I would love to.
34
00:01:08,100 --> 00:01:09,734
-[laughing]
-Are you sure?
35
00:01:09,734 --> 00:01:11,166
Are they sure?
36
00:01:11,166 --> 00:01:13,367
-I think we're gonna
invite you to come cook here.
-Yes, we are.
37
00:01:13,367 --> 00:01:16,734
Oh, my gosh, stop!
38
00:01:16,734 --> 00:01:20,166
So, we will see you
on the chopping block.
39
00:01:20,867 --> 00:01:21,734
This is my moment.
40
00:01:21,734 --> 00:01:23,533
[laughing]
41
00:01:26,700 --> 00:01:28,266
[man] All right,
and chefs, you're ready?
42
00:01:28,266 --> 00:01:29,333
-[all agreeing] Yes!
-[man whooping]
43
00:01:29,967 --> 00:01:30,000
-[Jem] Wow!
-Ay! [laughs]
44
00:01:30,000 --> 00:01:31,700
-[Jem] Wow!
-Ay! [laughs]
45
00:01:31,700 --> 00:01:35,100
-[Jem] Oh, my God, we're here.
-Holy crap.
46
00:01:35,100 --> 00:01:36,500
[Kenan] My name
is Kenan Holland,
47
00:01:36,500 --> 00:01:37,734
-[Kenan voiceover]
I'm a medical assistant...
-Yes...
48
00:01:37,734 --> 00:01:39,166
-[Kenan voiceover]
...from Atlanta, Georgia.
-...dog.
49
00:01:39,166 --> 00:01:40,734
I've got no culinary training
50
00:01:40,734 --> 00:01:45,100
but I did graduate, um,
summa cum laude,
from Chopped University.
51
00:01:45,100 --> 00:01:46,500
[laughs]
52
00:01:46,500 --> 00:01:49,634
It's real! [laughs in delight]
53
00:01:49,634 --> 00:01:52,467
Working in advertising,
I moved around
a lot after college
54
00:01:52,467 --> 00:01:56,700
and Chopped was always there,
Chopped was always Ted,
the baskets, the food.
55
00:01:56,700 --> 00:01:58,266
[Matt] You know,
it's a lot bigger in person...
56
00:01:58,266 --> 00:02:00,000
-Oh, my gosh.
-...you know,
than it is on TV.
57
00:02:00,000 --> 00:02:00,166
-Oh, my gosh.
-...you know,
than it is on TV.
58
00:02:00,166 --> 00:02:02,500
I'm 100%
one of Chopped's biggest fans,
59
00:02:02,500 --> 00:02:04,467
I've been watching
since day one.
60
00:02:04,467 --> 00:02:07,000
-One, hands up.
-[Matt] I played
Chopped with my siblings
61
00:02:07,000 --> 00:02:09,600
and just being
in the Chopped kitchen
is a dream come true.
62
00:02:09,600 --> 00:02:11,266
I'm ready to be here
and compete.
63
00:02:11,266 --> 00:02:14,734
-Bro, this table
is bigger than I...
-I know, it's big!
64
00:02:14,734 --> 00:02:16,734
[Jem] Hi, my name
is Jem Iwatsubo,
65
00:02:16,734 --> 00:02:20,166
I am 28-years-old
from Charlottesville,
Virginia.
66
00:02:20,500 --> 00:02:21,867
Oh, my gosh.
67
00:02:21,867 --> 00:02:23,867
I am so excited to meet Ted!
68
00:02:23,867 --> 00:02:25,700
I swear, he's a vampire.
69
00:02:25,700 --> 00:02:28,066
I've been watching him
every single season
70
00:02:28,066 --> 00:02:29,734
and, does not age.
71
00:02:29,734 --> 00:02:30,000
-Well, what have we here?
-[Matt] Hey!
72
00:02:30,000 --> 00:02:31,166
-Well, what have we here?
-[Matt] Hey!
73
00:02:31,166 --> 00:02:34,266
[all cheering]
74
00:02:34,266 --> 00:02:35,967
-Hi!
-How are you?
75
00:02:35,967 --> 00:02:37,967
-You're so close to me,
I love it!
-I know.
76
00:02:37,967 --> 00:02:40,367
-[screams in joy] Oh, my God.
-[all laughing]
77
00:02:40,867 --> 00:02:42,467
Welcome, fanatics.
78
00:02:42,467 --> 00:02:45,967
Are you ready to show
the judges that we've chosen
the right fans?
79
00:02:45,967 --> 00:02:47,734
-[Kenan] Absolutely.
-[Jem] Yes!
80
00:02:47,734 --> 00:02:48,734
Yes!
81
00:02:48,734 --> 00:02:50,500
Speaking of which,
you wanna meet them?
82
00:02:50,500 --> 00:02:53,367
-[gasps]
-[all] Yes!
83
00:02:53,367 --> 00:02:54,734
-[Kristie] Keep 'em
in good moods.
-We were just having coffee.
84
00:02:54,734 --> 00:02:56,734
-Hi, guys!
-[all cheering]
85
00:02:56,734 --> 00:02:59,533
-[Jem] Oh, my God!
-Stop!
86
00:02:59,533 --> 00:03:00,000
[cheering]
87
00:03:00,000 --> 00:03:01,100
[cheering]
88
00:03:01,100 --> 00:03:04,467
My nickname for Geoffrey
is Zaddy Zakarian.
89
00:03:04,467 --> 00:03:07,100
-[Kenan] Hi.
-[all laughing]
90
00:03:07,100 --> 00:03:09,233
-I'll leave you two alone.
-Hi.
91
00:03:11,500 --> 00:03:15,533
I mean,
I'm happily married. [laughs]
92
00:03:15,867 --> 00:03:17,367
Oh.
93
00:03:17,367 --> 00:03:20,266
All right, fanatics,
here are the rules,
94
00:03:20,266 --> 00:03:23,600
there will be three rounds,
mandatory mystery ingredients,
95
00:03:23,600 --> 00:03:25,333
if your dish doesn't cut it...
96
00:03:25,867 --> 00:03:27,867
[all] You will be chopped.
97
00:03:27,867 --> 00:03:30,000
That's right, thank you,
very well done.
98
00:03:30,000 --> 00:03:30,166
That's right, thank you,
very well done.
99
00:03:30,166 --> 00:03:31,700
My favorite thing
about Chopped
100
00:03:31,700 --> 00:03:35,266
is the anticipation
of what's gonna be
in the basket.
101
00:03:35,266 --> 00:03:37,266
[Ted] Please, open up
your Chopped mystery baskets.
102
00:03:37,266 --> 00:03:38,166
[Matt] Whoo!
103
00:03:38,166 --> 00:03:39,367
-[Kenan laughing nervously]
-[gasps]
104
00:03:39,367 --> 00:03:41,533
-[Jem] Oh!
-[Kenan] Okay.
105
00:03:41,867 --> 00:03:43,500
Oh.
106
00:03:43,500 --> 00:03:45,600
[Ted] For you appetizer
basket, you've got...
107
00:03:45,600 --> 00:03:47,467
[Ted and Matt] Dried squid.
108
00:03:47,467 --> 00:03:50,367
Oh, my God, okay, interesting.
109
00:03:50,367 --> 00:03:51,600
I don't know what this is.
110
00:03:51,600 --> 00:03:53,266
This is jemeca?
111
00:03:53,266 --> 00:03:56,367
-Ted, Teddy, what is this?
-Jicama.
112
00:03:57,166 --> 00:03:59,266
-Lime gelatin cups.
-[Ted] Lime gelatin cups.
113
00:03:59,266 --> 00:04:00,000
Oh, shots! [laughs]
Just kidding.
114
00:04:00,000 --> 00:04:02,166
Oh, shots! [laughs]
Just kidding.
115
00:04:02,166 --> 00:04:04,000
-[Ted] And shrimp.
-Shrimps.
116
00:04:04,000 --> 00:04:05,734
Ooh, shrimp, there we go.
117
00:04:06,266 --> 00:04:08,467
Shrimp, I can do, girl. Jeez.
118
00:04:10,600 --> 00:04:12,533
30 minutes to make appetizers.
119
00:04:14,500 --> 00:04:16,367
Time starts now, let's go.
120
00:04:16,367 --> 00:04:19,166
-[Geoffrey] Let's go,
fanatics!
-[Scott] Here we go.
121
00:04:19,500 --> 00:04:20,533
[Kenan] Behind.
122
00:04:21,634 --> 00:04:23,467
Can't carry all this.
[chuckles]
123
00:04:23,467 --> 00:04:25,967
[Ted] Judges, can
you feel their energy?
124
00:04:25,967 --> 00:04:29,000
Chopped super fans
living their dream
in the kitchen.
125
00:04:29,000 --> 00:04:30,000
How many hands you guys got?
126
00:04:30,000 --> 00:04:30,166
How many hands you guys got?
127
00:04:30,166 --> 00:04:31,100
-[Kenan] Uh...
-[Matt] You got enough hands?
128
00:04:31,100 --> 00:04:32,600
-[Kenan] Bam, phew!
-[Matt laughing]
129
00:04:32,600 --> 00:04:34,000
They're amateurs
but they've watched,
130
00:04:34,000 --> 00:04:35,734
as I understand,
all the episodes.
131
00:04:35,734 --> 00:04:39,266
They've seen all the mistakes,
they've seen
all the successes,
132
00:04:39,266 --> 00:04:40,600
they know what to do.
133
00:04:40,600 --> 00:04:42,100
-[Kenan] Ah.
-[Scott] This is gonna be
a challenging basket.
134
00:04:42,100 --> 00:04:45,367
That dried squid,
you don't wanna just
cook it and serve it,
135
00:04:45,367 --> 00:04:47,867
think of it
as a flavoring agent.
136
00:04:47,867 --> 00:04:50,700
You could grate it,
you could make
a, a broth out of it.
137
00:04:50,700 --> 00:04:53,100
All right, dried squid,
jeez.
138
00:04:53,100 --> 00:04:59,467
Watching Chopped has been
like my own version
of culinary school at home.
139
00:04:59,467 --> 00:05:00,000
I've learned, you know,
so many great techniques
140
00:05:00,000 --> 00:05:02,066
I've learned, you know,
so many great techniques
141
00:05:02,066 --> 00:05:05,634
like "julienne"
and "chiffonade"
142
00:05:05,634 --> 00:05:08,367
I'm sure I butchered that,
holy crap.
143
00:05:08,367 --> 00:05:11,166
All right, so I got oil,
vegetable stock
going in the pan
144
00:05:11,166 --> 00:05:14,700
with a little bit
of the dried squid.
145
00:05:14,700 --> 00:05:16,000
[Kenan voiceover]
I'm making a shrimp salad
146
00:05:16,000 --> 00:05:20,266
with a lime, jicama,
pancetta vinaigrette.
147
00:05:20,266 --> 00:05:23,166
-I want the pancetta to add
a nice smokiness...
-[Kenan] Ooh!
148
00:05:23,166 --> 00:05:26,000
[Kenan voiceover]
...the lime gelatin to add
a little bit of acidity,
149
00:05:26,000 --> 00:05:27,166
jicama to add body
150
00:05:27,166 --> 00:05:30,000
and the dried squid
will add some saltiness
and depth.
151
00:05:30,000 --> 00:05:31,066
and the dried squid
will add some saltiness
and depth.
152
00:05:31,700 --> 00:05:33,700
Okay, that doesn't smell bad.
153
00:05:33,700 --> 00:05:35,166
[Kenan and Kristie laughing]
154
00:05:35,166 --> 00:05:36,867
[Kristie] Hey,
that's a good start.
155
00:05:36,867 --> 00:05:38,367
Okay, take a breath.
156
00:05:38,700 --> 00:05:40,700
Good place to start.
157
00:05:40,700 --> 00:05:43,600
Anytime I'm watching Chopped
with friends or family,
158
00:05:43,600 --> 00:05:46,500
we always like to pause it
as soon as they open
the basket
159
00:05:46,500 --> 00:05:47,867
and, kind of, be like,
"Okay, what would we do?"
160
00:05:47,867 --> 00:05:49,100
This is so strange.
161
00:05:49,100 --> 00:05:50,634
[Kristie voiceover]
I've learned
a lot about balance
162
00:05:50,634 --> 00:05:54,166
and, kind of, making sure
everybody bite has salt,
fat, acid, heat notes.
163
00:05:54,166 --> 00:05:57,166
So, for my appetizer,
I am making sautéed shrimp
164
00:05:57,166 --> 00:05:59,867
with spicy cilantro,
lime yogurt sauce.
165
00:05:59,867 --> 00:06:00,000
I am making an absolute
nightmare of this.
166
00:06:00,000 --> 00:06:03,266
I am making an absolute
nightmare of this.
167
00:06:03,266 --> 00:06:04,533
Are you a clean cook or not,
168
00:06:04,533 --> 00:06:06,367
-that's the question. [laughs]
-Oh, absolutely not.
169
00:06:06,367 --> 00:06:09,266
-I try to learn, like, "Clean
as you go." But, like...
-[Matt laughing]
170
00:06:09,266 --> 00:06:10,266
What is clean as you go?
171
00:06:10,266 --> 00:06:11,266
-[Kristie] No, no.
-[Matt] Yeah, right.
172
00:06:11,266 --> 00:06:13,600
That's what my husband is for.
173
00:06:13,600 --> 00:06:17,467
Just get prep...
everything prepped
and start cooking.
174
00:06:17,467 --> 00:06:20,867
I have definitely expanded
my culinary horizons
because of Chopped.
175
00:06:20,867 --> 00:06:22,734
They got a lot
of cool gadgets
in the kitchen,
176
00:06:22,734 --> 00:06:24,100
they also use
a lot of ingredients
177
00:06:24,100 --> 00:06:26,533
you don't typically see
at the store
in Kalamazoo, Michigan.
178
00:06:28,066 --> 00:06:30,000
I've actually played around
with dried squid
at home before.
179
00:06:30,000 --> 00:06:30,166
I've actually played around
with dried squid
at home before.
180
00:06:30,166 --> 00:06:33,100
I've used it in broth,
so, I'm making
a squid, soy broth
181
00:06:33,100 --> 00:06:35,533
with seared shrimp
and rice noodles.
182
00:06:36,467 --> 00:06:39,000
[Scott] That lime gelatin,
it's really sweet,
183
00:06:39,000 --> 00:06:40,734
it has a funny texture to it.
184
00:06:40,734 --> 00:06:42,700
They should tamper down
the sweetness,
185
00:06:42,700 --> 00:06:45,600
adjust it with fresh lime
or fresh acidity.
186
00:06:45,600 --> 00:06:49,367
[Matt] I think I'm gonna use
the lime gelatin
to make a pickling liquid.
187
00:06:49,367 --> 00:06:52,166
The reason I love Chopped
is deep down
I'm really competitive
188
00:06:52,166 --> 00:06:53,867
I am confident that I can win
the competition,
189
00:06:53,867 --> 00:06:56,166
I've thrown many
dinner parties
for a lot of people,
190
00:06:56,166 --> 00:06:58,266
so, the obsession
for cooking is real.
191
00:06:58,266 --> 00:07:00,000
-Come on, guys, we're the best
fans, we can do this.
-[Kristie laughs]
192
00:07:00,000 --> 00:07:00,467
-Come on, guys, we're the best
fans, we can do this.
-[Kristie laughs]
193
00:07:00,467 --> 00:07:02,000
-[Matt laughs]
-I mean, we've seen
194
00:07:02,000 --> 00:07:03,800
-enough of the show. [laughs]
-[Matt] We've seen
the show enough. [laughs]
195
00:07:05,000 --> 00:07:08,000
Jem, is this a surreal moment
for you?
196
00:07:08,000 --> 00:07:10,233
It's insane,
I still can't believe it.
197
00:07:10,533 --> 00:07:11,600
Still processing.
198
00:07:11,600 --> 00:07:13,867
On one hand,
I'm really, really excited,
199
00:07:13,867 --> 00:07:16,166
on the other hand,
I'm really, really stressed.
200
00:07:16,166 --> 00:07:18,066
Cooking here is insane.
201
00:07:18,700 --> 00:07:20,266
I've skydived before
202
00:07:20,266 --> 00:07:24,367
and the adrenaline is nothing
compared to competing
in the Chopped kitchen.
203
00:07:26,367 --> 00:07:27,600
One thing I learned
from Chopped
204
00:07:27,600 --> 00:07:30,000
is how acid is really, really
important in your dish.
205
00:07:30,000 --> 00:07:31,000
is how acid is really, really
important in your dish.
206
00:07:31,000 --> 00:07:33,867
So, I actually started
pickling because of Chopped.
207
00:07:33,867 --> 00:07:37,100
So, normally, pickling takes
hours, or even days,
208
00:07:37,100 --> 00:07:40,166
but I know I can quickly
pickle the jicama
with a sous vide.
209
00:07:42,266 --> 00:07:44,367
-All right, chefs,
here we go.
-[Kenan] Let's go!
210
00:07:44,367 --> 00:07:45,734
Oh, my God,
he's coming over here?
211
00:07:45,734 --> 00:07:48,100
-[Kenan laughing]
-What the... [laughs]
212
00:07:48,100 --> 00:07:49,533
-Whoo!
-What do we got
going on here, Jem?
213
00:07:49,533 --> 00:07:52,266
I am making shrimp tacos
214
00:07:52,266 --> 00:07:53,634
-with pickled jicamas...
-Shrimp tacos.
215
00:07:53,634 --> 00:07:56,367
[all whooping]
216
00:07:56,367 --> 00:07:57,867
-Okay.
-What are you gonna do
with the squid, chef?
217
00:07:57,867 --> 00:08:00,000
I am going to make it a,
uh, Chicharrónes.
218
00:08:00,000 --> 00:08:00,700
I am going to make it a,
uh, Chicharrónes.
219
00:08:00,700 --> 00:08:02,367
-So, you're gonna deep-fry it?
-Yes.
220
00:08:02,367 --> 00:08:04,266
Do you feel like that's gonna
be able to create
221
00:08:04,266 --> 00:08:05,367
-a great... that is very...
-Yes.
222
00:08:05,367 --> 00:08:07,100
...assertive, that dried
squid, my goodness.
223
00:08:07,100 --> 00:08:08,100
Yeah, I can smell it
from here.
224
00:08:08,100 --> 00:08:09,533
What are you doing
with the gelatin?
225
00:08:09,533 --> 00:08:11,000
[Matt] The gelatin, I'm, uh--
226
00:08:11,000 --> 00:08:12,166
-That's another challenging
ingredient for you.
-I'm reducing it down,
227
00:08:12,166 --> 00:08:14,266
I'm just gonna pickle
the jemeca
in some thin slices.
228
00:08:14,266 --> 00:08:15,367
-Jicama.
-Jicama.
229
00:08:15,367 --> 00:08:16,700
-What was I saying?
-Jemeca.
230
00:08:16,700 --> 00:08:17,800
Jemeca?
231
00:08:18,467 --> 00:08:20,533
[Ted] Fanatics,
15 minutes to go.
232
00:08:20,533 --> 00:08:22,533
Oh, my God,
15 minutes, I'm good.
233
00:08:25,166 --> 00:08:26,367
-Hi.
-Hi.
234
00:08:26,367 --> 00:08:27,700
-How you doing today?
-[Kristie voiceover]
You know,
235
00:08:27,700 --> 00:08:30,000
I knew I was gonna be
a little flustered,
definitely swooning.
236
00:08:30,000 --> 00:08:30,166
I knew I was gonna be
a little flustered,
definitely swooning.
237
00:08:30,166 --> 00:08:31,467
So, what are you doing
with the dried squid,
238
00:08:31,467 --> 00:08:32,467
-you're just...
-Um... I'm bake--
239
00:08:32,467 --> 00:08:34,367
-Roasting it?
-Roasting it to get it
real crispy
240
00:08:34,367 --> 00:08:35,467
and then I'm gonna buzz it
and make...
241
00:08:35,467 --> 00:08:36,967
-Got it.
-...a seasoning salt out of it
242
00:08:36,967 --> 00:08:38,600
-and add some
some other flavors in there.
-Oh, wow, that's a great idea.
243
00:08:38,600 --> 00:08:40,367
-Thank you so much.
-Oh, I like that idea,
that's a good one.
244
00:08:40,367 --> 00:08:41,734
-Oh, my God, I can't believe
you said that.
-So you add some,
245
00:08:41,734 --> 00:08:44,266
-you add some green. [laughs]
-[laughs]
246
00:08:44,266 --> 00:08:46,100
I think she needs
to get out a little more often
247
00:08:46,100 --> 00:08:48,166
-that's what... [laughs]
-[laughs]
248
00:08:48,166 --> 00:08:50,166
-Oh, my gosh. [laughs]
-So sweet.
249
00:08:50,166 --> 00:08:51,367
-[Scott] Kenan...
-[Kenan] Yeah.
250
00:08:51,367 --> 00:08:52,634
-How are you?
-[Jem] Behind,
251
00:08:52,634 --> 00:08:53,533
-behind, behind,
behind, behind.
-So, right now, I'm just gonna
252
00:08:53,533 --> 00:08:55,533
grate up
a little bit of the...
253
00:08:55,533 --> 00:08:56,867
-[Scott] Jicama?
-Kristie, what is it?
254
00:08:56,867 --> 00:08:57,700
-Jicama?
-Uh, yeah, jicama.
255
00:08:57,700 --> 00:08:59,266
-Jicama?
-Yes...
256
00:08:59,266 --> 00:09:00,000
-I'm standing right here,
you could ask me, we can talk.
-You totally are.
257
00:09:00,000 --> 00:09:01,266
-I'm standing right here,
you could ask me, we can talk.
-You totally are.
258
00:09:01,266 --> 00:09:02,634
-Yeah, it's all good.
-Stop, you're so...
259
00:09:02,634 --> 00:09:06,000
-Hey, Scott, you gonna
publish a bio down there?
-[Kristie laughing]
260
00:09:06,000 --> 00:09:08,000
He's very distracting.
[laughs]
261
00:09:08,000 --> 00:09:09,467
-Fanatics!
-Yes.
262
00:09:09,467 --> 00:09:11,734
-All the best luck.
-You're kinda flustered
a little bit,
263
00:09:11,734 --> 00:09:12,967
you guys doing okay
over there?
264
00:09:12,967 --> 00:09:14,467
-[Kristie] Yeah, all good.
-[Kenan] Yeah.
265
00:09:14,467 --> 00:09:15,467
-[Kenan] Ah.
-[laughs]
266
00:09:15,467 --> 00:09:17,266
[Kenan] What?
267
00:09:17,266 --> 00:09:20,967
Kristie, you don't think
I'm gonna let you upstage me
with the shrimp, right, honey?
268
00:09:20,967 --> 00:09:22,734
We're almost
at the 10 minute mark.
269
00:09:25,467 --> 00:09:28,066
This lime is so sweet.
270
00:09:28,066 --> 00:09:30,000
I'm making lime gelatin crema,
271
00:09:30,000 --> 00:09:31,000
I'm making lime gelatin crema,
272
00:09:31,000 --> 00:09:34,500
but the lime gelatin
is so sweet,
273
00:09:34,500 --> 00:09:38,734
so, I put a little bit adobo
inside it just to give it
a little spice.
274
00:09:41,066 --> 00:09:45,066
I'm a little worried
that the dried squid is not
drying out in the oven.
275
00:09:51,367 --> 00:09:53,367
Just in case, I reserved one.
276
00:09:53,367 --> 00:09:55,166
Behind, behind.
277
00:09:55,600 --> 00:09:57,066
Going to the fryer.
278
00:09:57,066 --> 00:09:58,266
-Kristie has a whole thing.
-[Scott] She's gonna fry
that whole thing?
279
00:09:58,266 --> 00:10:00,000
Dried squid
is incredibly powerful,
280
00:10:00,000 --> 00:10:00,500
Dried squid
is incredibly powerful,
281
00:10:00,500 --> 00:10:02,600
the flavor, so you have
to use just a little bit.
282
00:10:02,600 --> 00:10:04,166
-I can grab mine.
-[Matt] Oh, here, sorry,
283
00:10:04,166 --> 00:10:05,600
-I'm a little-- I should be
done with mine.
-No, all good, all good.
284
00:10:05,600 --> 00:10:07,100
Everybody's in the fryer!
285
00:10:07,100 --> 00:10:08,467
-[Scott] I gotta see this.
-[Matt] You going in?
286
00:10:08,467 --> 00:10:09,600
-Yeah.
-Oh, wait, the whole thing?
287
00:10:09,600 --> 00:10:10,600
-Yeah.
-Oh, wow.
288
00:10:10,600 --> 00:10:11,634
I got a plan.
289
00:10:16,700 --> 00:10:18,066
-[Kristie] Going to the fryer.
-I can grab mine.
290
00:10:18,066 --> 00:10:20,166
-[Matt] Oh, here, sorry.
-Everybody's in the fryer!
291
00:10:20,166 --> 00:10:21,533
-[Scott] I gotta see this.
-[Matt] You going in?
292
00:10:21,533 --> 00:10:22,800
-Yeah.
-Oh, wait, the whole thing?
293
00:10:22,800 --> 00:10:23,700
-Yeah.
-Oh, wow.
294
00:10:23,700 --> 00:10:24,700
I got a plan.
295
00:10:24,700 --> 00:10:26,100
[Kristie] So, what I'm hoping
to create,
296
00:10:26,100 --> 00:10:28,533
is that salt and pepper
kind of taste,
297
00:10:28,533 --> 00:10:31,233
knowing that the squid
is super, super salty.
298
00:10:33,166 --> 00:10:36,367
I throw some black
and pink peppercorns
in the spice grinder
299
00:10:36,367 --> 00:10:39,166
with the dried squid
and pulse all that together.
300
00:10:39,166 --> 00:10:41,266
[gasps] It's working.
301
00:10:41,266 --> 00:10:43,600
I don't actually need
the one in the fryer. [laughs]
302
00:10:43,600 --> 00:10:44,614
I just wanted a backup,
just in case.
303
00:10:44,614 --> 00:10:45,800
I just wanted a backup,
just in case.
304
00:10:48,000 --> 00:10:49,533
[Kenan] Behind you,
behind you.
305
00:10:49,800 --> 00:10:50,734
Behind you.
306
00:10:51,100 --> 00:10:52,367
Hi, Ted.
307
00:10:52,367 --> 00:10:54,433
-[Ted] You got it under
control, Kenan?
-I got it under control.
308
00:10:56,800 --> 00:10:59,734
[Ted] Okay, everybody,
four minutes on the clock,
four minutes.
309
00:11:02,467 --> 00:11:04,600
-All right, go.
-Kenan, how ya feeling?
310
00:11:04,600 --> 00:11:07,600
I feel really good,
I got the cutest dishes
in the house,
311
00:11:07,600 --> 00:11:09,100
-thank you.
-Oh, nice.
312
00:11:09,100 --> 00:11:10,467
-[all laughing]
-[Amanda] Presentation.
313
00:11:10,467 --> 00:11:11,433
Okay.
314
00:11:13,066 --> 00:11:14,614
All four ingredients, chefs.
315
00:11:14,614 --> 00:11:14,900
All four ingredients, chefs.
316
00:11:15,266 --> 00:11:16,634
[Ted] Dried squid.
317
00:11:16,634 --> 00:11:17,967
Jemeca.
318
00:11:17,967 --> 00:11:19,367
-Jemeca.
-[Amanda] Jemeca.
319
00:11:19,367 --> 00:11:20,266
-[all laughing]
-Jemeca.
320
00:11:20,266 --> 00:11:21,266
Don't forget the jemeca.
321
00:11:21,266 --> 00:11:23,467
-[Matt] Jemeca.
-That jemeca is awesome.
322
00:11:23,467 --> 00:11:24,867
Jemeca.
323
00:11:26,266 --> 00:11:27,700
-[Ted] All right,
let's go fanatics.
-[Geoffrey] Let's go fanatics!
324
00:11:27,700 --> 00:11:29,467
Two minute warning right now.
325
00:11:29,467 --> 00:11:31,166
-[Scott] You crazy fanatics.
-[Geoffrey] You got this.
326
00:11:31,166 --> 00:11:32,734
-[Ted] Let's get it done.
-[Geoffrey] You all look
like you got it.
327
00:11:33,800 --> 00:11:35,266
[Amanda] They're not
professional chefs
328
00:11:35,266 --> 00:11:37,500
but I think
they've got the hustle.
329
00:11:37,500 --> 00:11:40,066
I see them moving around,
I see them tasting.
330
00:11:40,066 --> 00:11:42,367
-Mmm, that's so good, okay.
-They're each making
something completely different
331
00:11:42,367 --> 00:11:43,266
from the other.
332
00:11:43,266 --> 00:11:44,614
As the clock ticks down,
333
00:11:44,614 --> 00:11:44,734
As the clock ticks down,
334
00:11:44,734 --> 00:11:48,433
I think they're getting
more serious and more speedy
because they need to.
335
00:11:51,533 --> 00:11:52,800
[Amanda]
You're making us food.
336
00:11:52,800 --> 00:11:55,000
-We're gonna eat your food!
-Whoo!
337
00:11:55,000 --> 00:11:56,066
[Amanda] Make it pretty.
338
00:11:56,066 --> 00:11:58,367
-Taste, presentation...
-[Scott] 15 seconds!
339
00:11:58,367 --> 00:11:59,700
-[Amanda] ...creativity.
-[Geoffrey] 15 seconds.
Get it done!
340
00:11:59,700 --> 00:12:01,600
-[Ted] Chopped fans...
-[Amanda] Come on Kenan,
finish up!
341
00:12:01,600 --> 00:12:03,700
[Ted] ...seconds left for you
to shine here.
342
00:12:03,700 --> 00:12:05,867
-It really does come
down to the wire.
-[Ted] Ten, nine...
343
00:12:05,867 --> 00:12:07,000
-Eight...
-[Scott] Let's go.
344
00:12:07,000 --> 00:12:08,800
-...seven, six...
-[Scott] Come on, fanatics!
345
00:12:08,800 --> 00:12:09,967
-Come on!
-[Ted] ...five...
346
00:12:09,967 --> 00:12:11,533
-[Scott] Get it done!
-[Ted] ...four...
347
00:12:11,533 --> 00:12:12,800
-[Amanda] Kenan, finish up!
-[Ted] ...three...
348
00:12:12,800 --> 00:12:14,066
-Done.
-[Ted] ...two...
349
00:12:14,066 --> 00:12:14,614
-[Amanda] Come on, Matt!
-[Ted] ...one.
350
00:12:14,614 --> 00:12:15,266
-[Amanda] Come on, Matt!
-[Ted] ...one.
351
00:12:15,266 --> 00:12:16,166
[Ted] Time's up!
352
00:12:16,166 --> 00:12:19,533
-Please, step back.
-[all cheering]
353
00:12:19,533 --> 00:12:21,266
-Nice try, good job.
-Oh, we're in hell, man.
354
00:12:21,266 --> 00:12:22,800
-[Kenan] Yeah.
-Oh, wow...
355
00:12:22,800 --> 00:12:25,166
-Good job. Oh, man.
-Good job, good job!
356
00:12:25,166 --> 00:12:27,800
-Oh, gorgeous, honey.
-[Matt] Good job.
357
00:12:27,800 --> 00:12:30,100
-Great work, great work.
-[Kristie] Wow.
358
00:12:30,100 --> 00:12:31,700
That looks insanely good.
359
00:12:31,700 --> 00:12:32,800
-[Jem] Wow.
-[Matt] Oh, thank you, yeah,
you guys--
360
00:12:32,800 --> 00:12:34,734
All your dishes look great,
guys, seriously.
361
00:12:36,734 --> 00:12:39,533
[Matt] The Chopping Block's
a lot scarier
and a lot bigger in person.
362
00:12:39,533 --> 00:12:42,533
They're getting ready to judge
your dishes, so,
it's a little intimidating.
363
00:12:42,533 --> 00:12:44,614
Chopped fans, you have arrived
at the Chopping Block,
364
00:12:44,614 --> 00:12:45,600
Chopped fans, you have arrived
at the Chopping Block,
365
00:12:45,600 --> 00:12:47,233
how crazy is that?
366
00:12:48,000 --> 00:12:49,533
-Crazy and amazing.
-Yeah.
367
00:12:49,533 --> 00:12:51,266
-Crazy and amazing.
-All the emotions.
368
00:12:51,266 --> 00:12:54,467
In your appetizer basket,
you got dried squid,
369
00:12:54,467 --> 00:12:57,900
jicama, lime gelatin cups
and shrimp.
370
00:12:58,500 --> 00:12:59,800
Jem, what have you made?
371
00:12:59,800 --> 00:13:02,700
I have made for you
shrimp tacos
372
00:13:02,700 --> 00:13:07,467
with gelatin lime
and poblano crema
and squid chicharrónes on top.
373
00:13:11,467 --> 00:13:13,634
Really nice job
with the first course.
374
00:13:13,634 --> 00:13:14,614
What I love about this
is that the shrimp
is really good,
375
00:13:14,614 --> 00:13:15,734
What I love about this
is that the shrimp
is really good,
376
00:13:15,734 --> 00:13:17,367
it's braised nicely.
377
00:13:17,367 --> 00:13:20,800
You need a bit more shrimp,
the stuffing is lacking,
you need more radicchio.
378
00:13:20,800 --> 00:13:23,734
and I would have loved
some cilantro
and some, like, jalapeno.
379
00:13:24,867 --> 00:13:27,533
[Amanda] I love
that you cooked the tortilla,
380
00:13:27,533 --> 00:13:29,867
Even professional chefs
sometimes forget to do that.
381
00:13:29,867 --> 00:13:31,867
I saw that on Chopped.
382
00:13:31,867 --> 00:13:34,000
-[Geoffrey] That's where
you got it?
-Yes. [laughs]
383
00:13:34,000 --> 00:13:35,100
[Amanda] The only
negative thing...
384
00:13:35,100 --> 00:13:38,266
I would say is some parts of
that dried squid were crunchy,
385
00:13:38,266 --> 00:13:40,367
but some were a little bit
on the chewy side.
386
00:13:40,367 --> 00:13:41,367
[Scott] Amanda's right.
387
00:13:41,367 --> 00:13:43,066
So, I think what
you needed to do is,
388
00:13:43,066 --> 00:13:44,614
maybe fry it and then
grate it over the top.
389
00:13:44,614 --> 00:13:45,600
maybe fry it and then
grate it over the top.
390
00:13:45,600 --> 00:13:47,367
So that we didn't get
these really big
391
00:13:47,367 --> 00:13:50,700
bursts of funky dried squid.
392
00:13:50,700 --> 00:13:53,600
I think your usage of the
lime gelatin is really smart.
393
00:13:53,600 --> 00:13:55,000
It's really well done.
394
00:13:55,000 --> 00:13:56,367
Thank you so much, chef.
395
00:13:56,367 --> 00:13:57,467
Next up, Matt.
396
00:13:57,467 --> 00:13:58,867
Chefs, I have for you a
397
00:13:58,867 --> 00:14:01,100
soy squid broth,
398
00:14:01,100 --> 00:14:03,533
with some noodles
some seared shrimp,
399
00:14:03,533 --> 00:14:06,066
and a little bit of
pickled jicama.
400
00:14:07,100 --> 00:14:08,266
I've been watching
since the beginning,
401
00:14:08,266 --> 00:14:10,533
uh, you know, I was not
somebody who cooked.
402
00:14:10,533 --> 00:14:11,867
[Ted] There's nothing I'm
happier to hear,
403
00:14:11,867 --> 00:14:14,614
-that watching this inspired
someone to take up cooking.
-Yeah.
404
00:14:14,614 --> 00:14:15,100
-that watching this inspired
someone to take up cooking.
-Yeah.
405
00:14:15,100 --> 00:14:17,600
And so, at the end there,
when you were plating,
406
00:14:17,600 --> 00:14:19,166
-you were like, this is real.
-Yeah.
407
00:14:19,166 --> 00:14:20,533
You know, I was not expecting
408
00:14:20,533 --> 00:14:21,700
it to come down
to the clock like that.
409
00:14:21,700 --> 00:14:23,100
-I really did come down...
-It's real.
410
00:14:23,100 --> 00:14:24,634
...to the clock.
This was real for sure.
411
00:14:24,634 --> 00:14:26,367
You know what's real?
412
00:14:26,367 --> 00:14:28,166
-The flavors you
put inside here.
-Oh, great.
413
00:14:28,166 --> 00:14:29,800
-This is delicious.
-Great. Thank you.
414
00:14:29,800 --> 00:14:31,600
-This is really,
really well done.
-[Matt] Appreciate it.
415
00:14:31,600 --> 00:14:35,166
[Scott] I think the pickled
jicama is borderline genius.
416
00:14:35,166 --> 00:14:38,700
It's like bright acidity
in texture of the jicama,
417
00:14:38,700 --> 00:14:39,700
comes out of nowhere.
418
00:14:39,700 --> 00:14:41,467
Yeah, the acid I've learned
from the show too.
419
00:14:41,467 --> 00:14:43,367
It just, you know,
livens up any dish.
420
00:14:43,367 --> 00:14:44,614
[Geoffrey] It's smart,
it's sophisticated.
421
00:14:44,614 --> 00:14:45,867
[Geoffrey] It's smart,
it's sophisticated.
422
00:14:45,867 --> 00:14:47,533
Did you put the squid,
chunks of it?
423
00:14:47,533 --> 00:14:48,700
-Is that the fried squid?
-[Geoffrey] It's chewy.
424
00:14:48,700 --> 00:14:49,700
-Yeah, I know, I did.
-[Geoffrey] It's chewy,
I mean,
425
00:14:49,700 --> 00:14:51,166
That was the one
clunker in here.
426
00:14:51,500 --> 00:14:52,467
Yeah, thank you.
427
00:14:52,467 --> 00:14:54,000
Let's see what
you've made, Kristie.
428
00:14:54,000 --> 00:14:55,533
Uh, today I've made a
429
00:14:55,533 --> 00:14:56,533
sauteed shrimp
430
00:14:56,533 --> 00:14:59,867
with a jicama, green apple
and radicchio salad,
431
00:14:59,867 --> 00:15:02,967
with a spicy
yogurt-cilantro sauce,
432
00:15:02,967 --> 00:15:05,433
and then a dried squid
seasoning salt.
433
00:15:06,533 --> 00:15:07,800
[Ted] Now before they get
into the food, Kristie,
434
00:15:07,800 --> 00:15:09,266
who's your favorite judge.
435
00:15:09,266 --> 00:15:10,333
[laughs]
436
00:15:11,266 --> 00:15:13,166
He winked at me earlier,
and I almost passed out.
437
00:15:13,166 --> 00:15:14,614
[all laughing]
438
00:15:14,614 --> 00:15:14,867
[all laughing]
439
00:15:16,600 --> 00:15:18,266
-Scott Conant's still got it.
-Yes.
440
00:15:18,266 --> 00:15:20,066
-[Scott] Thank you so much.
-[all laughing]
441
00:15:20,867 --> 00:15:23,000
There's a lot
to like on this plate.
442
00:15:23,000 --> 00:15:25,166
The sauce that you
have is wonderful.
443
00:15:25,166 --> 00:15:28,533
I love the idea
of that squid salt.
444
00:15:29,367 --> 00:15:31,533
The challenge is,
when you eat the shrimp,
445
00:15:31,533 --> 00:15:32,734
you want to
take the shell off.
446
00:15:32,734 --> 00:15:34,533
And that's where the
salt and pepper is.
447
00:15:34,533 --> 00:15:37,000
-You know, I want it
really on the shrimp.
- [Kristie] Mmm-hmm.
448
00:15:37,000 --> 00:15:40,533
You did a great job with the
lime gelatin with the sauce.
449
00:15:40,533 --> 00:15:42,166
You have a lot
of acid in there.
450
00:15:42,166 --> 00:15:44,614
The yogurt really brought out
the tanginess. I love that.
451
00:15:44,614 --> 00:15:45,367
The yogurt really brought out
the tanginess. I love that.
452
00:15:45,367 --> 00:15:46,967
[Geoffrey] The plate
is full of flavor,
453
00:15:46,967 --> 00:15:48,533
which I really appreciate it.
454
00:15:49,066 --> 00:15:50,967
And it's your turn, Kenan.
455
00:15:50,967 --> 00:15:51,967
Hi, so...
456
00:15:51,967 --> 00:15:55,266
I made a warm salt and pepper
shrimp salad,
457
00:15:55,266 --> 00:15:58,367
with a vinegarette of jicama,
458
00:15:58,367 --> 00:16:00,900
the dried squid,
lime gelatin,
459
00:16:01,367 --> 00:16:02,967
and pancetta.
460
00:16:02,967 --> 00:16:06,967
And, yeah, that's what
I made for you guys today.
461
00:16:06,967 --> 00:16:08,100
[all laughing]
462
00:16:08,100 --> 00:16:10,166
I'm sorry.
I'm in awe. I can't.
463
00:16:10,166 --> 00:16:11,634
Look, I just can't.
464
00:16:12,367 --> 00:16:13,266
[Scott] Go ahead, Zaddy.
465
00:16:13,266 --> 00:16:14,614
[all laugh]
466
00:16:14,614 --> 00:16:16,533
[all laugh]
467
00:16:16,533 --> 00:16:19,600
-All of you, really cooked
the shrimp... well.
-Well.
468
00:16:19,600 --> 00:16:21,600
[Geoffrey] Usually,
people take shrimp
and they murder it.
469
00:16:21,600 --> 00:16:24,000
So, really good job on the
seasoning and the spices.
470
00:16:24,000 --> 00:16:27,266
I love the presentation.
It's definitely you.
471
00:16:27,266 --> 00:16:29,100
Definitely vibrant.
472
00:16:29,100 --> 00:16:30,467
[Scott] The tomatoes,
kind of...
473
00:16:30,467 --> 00:16:32,333
it's not adding
a lot to the plate.
474
00:16:33,266 --> 00:16:35,000
But overall,
really nice texture,
475
00:16:35,000 --> 00:16:36,734
-perfect cook on the shrimp.
-Yeah.
476
00:16:36,734 --> 00:16:38,367
-Thank you. Thank you.
-[Scott] Good job.
477
00:16:38,367 --> 00:16:40,000
-Very impressive round, chefs.
-Yes.
478
00:16:40,000 --> 00:16:41,700
-I'll say. Yeah really.
-[all exclaiming]
479
00:16:41,700 --> 00:16:43,100
[Scott] I mean, we've had
professional chefs,
480
00:16:43,100 --> 00:16:44,614
-who've been doing
this for years...
-[Amanda] Do it again.
481
00:16:44,614 --> 00:16:45,166
-who've been doing
this for years...
-[Amanda] Do it again.
482
00:16:45,166 --> 00:16:47,467
-[Kenan] Thank you.
-...come into this kitchen
and not,
483
00:16:47,467 --> 00:16:49,266
-perform as well as
all of you did.
-[Amanda] Yeah.
484
00:16:49,266 --> 00:16:51,634
We've learned from
all their mistakes. [chuckles]
485
00:16:54,100 --> 00:16:56,700
Being judged by Scott was,
I think, a dream come true.
486
00:16:56,700 --> 00:16:58,634
Obviously, he's
my favorite judge, so...
487
00:16:58,634 --> 00:17:01,066
having him say anything
positive about it is,
488
00:17:01,066 --> 00:17:02,734
you know, highlight moment.
489
00:17:04,166 --> 00:17:05,867
[Matt] This is a roller
coaster of emotions,
490
00:17:05,867 --> 00:17:07,266
being on Chopped
right now.
491
00:17:07,266 --> 00:17:09,000
Obviously taking home the
W would be
492
00:17:09,000 --> 00:17:10,533
the ultimate.
493
00:17:13,600 --> 00:17:14,614
[man] Oh.
494
00:17:14,614 --> 00:17:14,734
[man] Oh.
495
00:17:19,500 --> 00:17:22,367
We're loving every minute with
our Chopped fanatics,
496
00:17:22,367 --> 00:17:25,100
but someone's time
with us is ending.
497
00:17:25,100 --> 00:17:28,333
So, whose dish is
on the chopping block?
498
00:17:36,900 --> 00:17:38,333
[Kenan] Oh.
499
00:17:39,266 --> 00:17:40,967
Kenan, you've been chopped.
500
00:17:41,467 --> 00:17:42,500
Judges?
501
00:17:42,500 --> 00:17:44,533
Zaddy has some
bad news for you, Kenan.
502
00:17:45,600 --> 00:17:46,952
Your shrimp was perfect
and it was seasoned lovely.
503
00:17:46,952 --> 00:17:47,634
Your shrimp was perfect
and it was seasoned lovely.
504
00:17:47,634 --> 00:17:51,533
However, an unseasoned,
unloved, unadorned tomato,
505
00:17:51,533 --> 00:17:52,533
is a no-no.
506
00:17:52,533 --> 00:17:54,634
And so, we had to chop you.
507
00:17:55,166 --> 00:17:56,634
Thank you, guys.
508
00:17:56,634 --> 00:17:58,800
It may not have gone
the way that I wanted it to...
509
00:17:58,800 --> 00:18:00,166
[laughs]
510
00:18:00,166 --> 00:18:02,634
But, it's been
a dream come true.
511
00:18:02,634 --> 00:18:04,867
From day one of getting
the phone call,
512
00:18:04,867 --> 00:18:06,867
-to you know,
the day of filming.
-Amazing.
513
00:18:08,100 --> 00:18:11,066
Everybody back home is proud
of me and I'm proud of myself.
514
00:18:11,367 --> 00:18:12,367
Thank you.
515
00:18:12,367 --> 00:18:14,000
-Bye. Love you guys.
-[applause and cheering]
516
00:18:14,000 --> 00:18:15,600
-Thank you.
-Knock them dead, you guys.
517
00:18:15,600 --> 00:18:16,634
You guys got this.
518
00:18:19,367 --> 00:18:20,900
Kristie, Matt, Jem.
519
00:18:20,900 --> 00:18:23,166
you have made it
to the entrée round.
520
00:18:23,166 --> 00:18:24,634
[whooping triumphantly]
521
00:18:24,634 --> 00:18:26,634
Now, back into
the fire you go.
522
00:18:26,634 --> 00:18:30,333
This second basket might be
even tougher than the first.
523
00:18:31,900 --> 00:18:32,867
[sighing impatiently]
524
00:18:35,533 --> 00:18:36,533
Open it up.
525
00:18:37,533 --> 00:18:39,266
Ah, jeez. [laughs]
526
00:18:39,266 --> 00:18:40,333
[gasps]
527
00:18:40,700 --> 00:18:43,266
What is that?
528
00:18:43,266 --> 00:18:45,367
[Ted] It's a giant gummy bear.
529
00:18:45,367 --> 00:18:46,952
Oh, my gosh.
530
00:18:46,952 --> 00:18:47,100
Oh, my gosh.
531
00:18:47,100 --> 00:18:48,367
[Jem] Oh, my gosh.
532
00:18:48,367 --> 00:18:49,967
-Oh, God.
-[Ted] Pork crown roast.
533
00:18:51,367 --> 00:18:52,800
[chuckles softly]
534
00:18:52,800 --> 00:18:54,100
[Matt] It's
a really tough one.
535
00:18:54,100 --> 00:18:55,266
Oh, my God.
536
00:18:55,266 --> 00:18:56,367
[Ted] Broccolini?
537
00:18:56,367 --> 00:18:57,900
Broccolini.
538
00:18:57,900 --> 00:18:59,266
Oh, my God.
539
00:18:59,266 --> 00:19:02,166
[Ted] And cheese puff
mac and cheese.
540
00:19:02,500 --> 00:19:04,100
Bold and cheesy.
541
00:19:04,100 --> 00:19:05,100
[Jem] Oh, my God.
542
00:19:06,266 --> 00:19:09,600
I am feeling scared.
543
00:19:09,600 --> 00:19:12,367
Thirty minutes will start
counting down on the clock,
544
00:19:12,367 --> 00:19:13,266
right about now.
545
00:19:13,266 --> 00:19:15,100
[all exclaiming]
546
00:19:15,100 --> 00:19:16,734
Show us what you
got in this round.
547
00:19:16,734 --> 00:19:16,952
[Matt laughing]
548
00:19:16,952 --> 00:19:17,867
[Matt laughing]
549
00:19:21,467 --> 00:19:23,266
[Ted] Judges, all these
competitors have been
550
00:19:23,266 --> 00:19:25,800
gung-ho to cook
on Chopped.
551
00:19:25,800 --> 00:19:28,266
But, you just have
no idea what it's like,
552
00:19:28,266 --> 00:19:29,533
until you're living it.
553
00:19:29,533 --> 00:19:31,700
[Amanda] And you
don't know what's gonna
come in the basket.
554
00:19:31,700 --> 00:19:35,700
Make sure I do these nice
and evenly, so everyone's
getting the same cut.
555
00:19:35,700 --> 00:19:39,367
[Amanda] The pork
crown roast, 20 chops,
556
00:19:39,367 --> 00:19:43,367
it's two rib racks put
together, it's beautiful.
557
00:19:43,367 --> 00:19:46,952
These home cooks do not
butcher their own rib racks.
558
00:19:46,952 --> 00:19:47,700
These home cooks do not
butcher their own rib racks.
559
00:19:47,700 --> 00:19:49,266
[Kristie] Lots
of flavor in there.
560
00:19:49,266 --> 00:19:51,467
I'm not the best
at butchering meat.
561
00:19:51,467 --> 00:19:53,266
As a student of Chopped,
I know that,
562
00:19:53,266 --> 00:19:54,533
doing this whole pork roast,
563
00:19:54,533 --> 00:19:55,800
is definitely
out of the question.
564
00:19:55,800 --> 00:19:57,367
I've seen a lot of chefs
in the past,
565
00:19:57,367 --> 00:19:59,900
leave the pork too big and it
just doesn't cook all the way.
566
00:19:59,900 --> 00:20:01,867
I'm gonna chop it up and,
567
00:20:01,867 --> 00:20:03,634
I think I'm gonna make
like, a ragout with it.
568
00:20:03,634 --> 00:20:04,700
[machine whirring]
569
00:20:08,166 --> 00:20:11,266
[Jem] Cheese puff mac
and cheese, not the worst.
570
00:20:11,266 --> 00:20:15,734
And then I see that
beautiful pork crown roast.
571
00:20:16,000 --> 00:20:16,900
Not happy.
572
00:20:16,900 --> 00:20:16,952
I'm really shocked that
we got this because,
573
00:20:16,952 --> 00:20:19,333
I'm really shocked that
we got this because,
574
00:20:19,734 --> 00:20:20,800
quite difficult.
575
00:20:20,800 --> 00:20:23,000
But Chopped taught me,
never be afraid of
576
00:20:23,000 --> 00:20:25,066
any ingredient and
just go for it.
577
00:20:25,634 --> 00:20:27,600
Chef Jem, what is happening?
578
00:20:27,600 --> 00:20:29,100
Are you struggling?
Are you okay?
579
00:20:29,100 --> 00:20:32,066
I am nervous.
This pork is large.
580
00:20:32,066 --> 00:20:34,266
I think I'm gonna just
drench it with flour,
581
00:20:34,266 --> 00:20:38,166
and then coat it with
my beautiful, um...
582
00:20:38,166 --> 00:20:40,000
-You're coating with that.
-[Jem] Yes, yes.
583
00:20:40,000 --> 00:20:42,233
[Amanda] So, you're
good, okay. Take a breath.
584
00:20:42,634 --> 00:20:43,900
You got this.
585
00:20:43,900 --> 00:20:44,900
-Thank you.
-Okay.
586
00:20:44,900 --> 00:20:46,367
-Also, you're my favorite.
-[Amanda laughs]
587
00:20:46,367 --> 00:20:46,952
-Just saying.
-Now, I'm her new favorite.
588
00:20:46,952 --> 00:20:48,266
-Just saying.
-Now, I'm her new favorite.
589
00:20:48,266 --> 00:20:50,100
-[Jem] But, you've always
been my favorite.
-[Amanda] Oh, I've always...
590
00:20:50,100 --> 00:20:51,166
Yeah.
591
00:20:51,166 --> 00:20:52,634
-Oh, neat.
-[Amanda chuckles]
592
00:20:53,800 --> 00:20:55,467
[Kristie] Sticky.
593
00:20:55,467 --> 00:20:58,500
If you've seen Chopped, you
have seen Mr. Gummy Bear,
594
00:20:58,500 --> 00:21:00,100
Was kinda hoping
not to meet him,
595
00:21:00,100 --> 00:21:02,734
but I've gotta balance that
level of sweetness
596
00:21:02,734 --> 00:21:04,066
in the red wine reduction.
597
00:21:04,800 --> 00:21:05,900
Kristie, what's
happening down here?
598
00:21:05,900 --> 00:21:07,166
[Kristie] Hello. So much.
599
00:21:07,166 --> 00:21:09,000
Okay, so what's the title?
600
00:21:09,000 --> 00:21:11,000
[Kristie] Uh, the title would
be I think, a pork chop
601
00:21:11,000 --> 00:21:13,867
with like, your regular kind
of starch and vegetables.
602
00:21:13,867 --> 00:21:15,367
[Amanda] So, weeknight
pork chop dinner.
603
00:21:15,367 --> 00:21:16,952
[Kristie] Weeknight pork chop,
yeah, that's what
we're going for.
604
00:21:16,952 --> 00:21:17,166
[Kristie] Weeknight pork chop,
yeah, that's what
we're going for.
605
00:21:17,166 --> 00:21:19,800
So, what part of the mac and
cheese are you using?
606
00:21:19,800 --> 00:21:21,100
I'm using the noodles
607
00:21:21,100 --> 00:21:24,266
and I'm gonna still do mac and
cheese but with fresh cheese
608
00:21:24,266 --> 00:21:26,467
and some bacon
and some parsley.
609
00:21:26,467 --> 00:21:28,533
All right, just be
careful with that pasta,
610
00:21:28,533 --> 00:21:30,700
because you know, we have
the pasta king over there.
611
00:21:30,700 --> 00:21:31,900
[Kristie] Yeah.
612
00:21:31,900 --> 00:21:33,166
I feel pretty confident.
613
00:21:33,166 --> 00:21:36,533
I can specifically recall
Alex Botticelli talking about
614
00:21:36,533 --> 00:21:38,166
adding a scoop
of that pasta water,
615
00:21:38,166 --> 00:21:39,634
when you add the
pasta the sauce.
616
00:21:40,367 --> 00:21:42,000
Us super fans
definitely have some
617
00:21:42,000 --> 00:21:44,500
tips and tricks up our sleeves
that we have from,
618
00:21:44,500 --> 00:21:45,967
you know, watching
so much Chopped.
619
00:21:46,800 --> 00:21:46,952
-[Amanda] Hey, Matt.
-How are you doing, chef?
620
00:21:46,952 --> 00:21:48,367
-[Amanda] Hey, Matt.
-How are you doing, chef?
621
00:21:48,367 --> 00:21:50,266
-I'm good. How are you?
-Doin' all right.
622
00:21:50,266 --> 00:21:52,700
I love the way you work,
so meticulous, so detailed...
623
00:21:52,700 --> 00:21:53,734
-[Matt] Thank you.
-[Amanda] ...clean.
624
00:21:53,734 --> 00:21:54,900
Do you want to give us a brief
625
00:21:54,900 --> 00:21:56,166
description of what
you're making?
626
00:21:56,166 --> 00:21:57,367
I think I'm gonna
make a ragout.
627
00:21:57,367 --> 00:21:59,100
-Ragout.
-So, I got the pork ground up.
628
00:21:59,100 --> 00:22:01,367
-[Amanda] Okay.
-[Matt] With some pancetta,
to get some fat in there.
629
00:22:01,367 --> 00:22:02,734
[Amanda] Pork, pancetta.
630
00:22:02,734 --> 00:22:05,467
[Matt] And then, I'm probably
gonna try to get that
over some polenta.
631
00:22:05,467 --> 00:22:06,634
[Amanda exclaims]
632
00:22:06,634 --> 00:22:08,166
[Matt] I'm gonna put
the cheese sauce
inside the polenta,
633
00:22:08,166 --> 00:22:10,100
and I'll use the gummy bear
inside the sauce.
634
00:22:10,100 --> 00:22:11,066
-Yeah, so.
-[Amanda] Okay.
635
00:22:11,066 --> 00:22:13,634
Good luck. Behind you,
behind you.
636
00:22:13,634 --> 00:22:15,867
All right, chefs, coming up
on 10 minutes here.
637
00:22:19,467 --> 00:22:21,166
[Geoffrey] Chef Kristie,
how you feeling?
638
00:22:21,166 --> 00:22:23,867
Oh, you know, I feel like this
round's goin' a lot faster.
639
00:22:23,867 --> 00:22:26,634
I see you temped your pork.
Are you okay with that?
640
00:22:26,634 --> 00:22:29,700
[Kristie] Yeah, I think so.
I'm giving a little bit
of time to rest.
641
00:22:29,700 --> 00:22:31,533
I'm so impressed with these
home cooks because,
642
00:22:31,533 --> 00:22:33,367
they are cooking and working,
643
00:22:33,367 --> 00:22:35,600
the way professional chefs
do in this kitchen.
644
00:22:35,600 --> 00:22:38,367
[Amanda] I mean, these are
truly, students of Chopped.
645
00:22:38,367 --> 00:22:40,700
It's a masterclass in cooking.
646
00:22:40,700 --> 00:22:43,000
It's a masterclass
in what not to do,
647
00:22:43,000 --> 00:22:45,233
and in funky,
weird ingredients.
648
00:22:46,700 --> 00:22:46,952
[Matt] One thing I've learned
from watching Chopped
649
00:22:46,952 --> 00:22:48,266
[Matt] One thing I've learned
from watching Chopped
650
00:22:48,266 --> 00:22:49,700
through the years is, making
sure you have
651
00:22:49,700 --> 00:22:51,467
a textural component
on the dish.
652
00:22:51,467 --> 00:22:53,800
I'm gonna make
a herb gremolata.
653
00:22:53,800 --> 00:22:55,634
-I'mma steal some
of that from ya.
-[Matt] Yeah, that's fine.
654
00:22:56,600 --> 00:22:58,700
So, I started off by toasting
some bread crumbs,
655
00:22:58,700 --> 00:23:00,066
added a little Parmesan,
656
00:23:00,066 --> 00:23:01,533
lemon zest, salt and pepper.
657
00:23:01,533 --> 00:23:02,734
Where's the Parmesan?
658
00:23:02,734 --> 00:23:05,100
[Ted] All right, chefs,
you have five minutes
to get it done.
659
00:23:05,100 --> 00:23:06,266
That went fast.
660
00:23:06,266 --> 00:23:08,233
[Geoffrey] Five minutes. Make
sure the temps are right.
661
00:23:10,700 --> 00:23:12,166
[Matt] You guys
doin' all right?
662
00:23:12,166 --> 00:23:13,900
-[Kristie] No. [chuckles]
-That's a rough one.
663
00:23:13,900 --> 00:23:16,000
[Kristie] To say
the least, no.
664
00:23:16,000 --> 00:23:16,952
I make broccolini at home,
pretty often.
665
00:23:16,952 --> 00:23:18,867
I make broccolini at home,
pretty often.
666
00:23:18,867 --> 00:23:21,000
I know, I'm up against the
clock, so I'm just gonna
667
00:23:21,000 --> 00:23:22,800
saute it in the pan
with some butter, garlic
668
00:23:22,800 --> 00:23:23,734
and red pepper flakes.
669
00:23:24,500 --> 00:23:26,100
[Ted] Two-minute
warning, chefs.
670
00:23:26,100 --> 00:23:27,533
-Red pepper flakes.
-I got it.
671
00:23:28,367 --> 00:23:30,266
Dang girl,
we using the same stuff.
672
00:23:30,266 --> 00:23:32,233
-Are you surprised?
-No. [laughing]
673
00:23:33,467 --> 00:23:37,166
[Jem] I'm gonna turn this
gummy bear into a sauce
for my pork.
674
00:23:37,900 --> 00:23:39,467
It's super sweet.
675
00:23:39,467 --> 00:23:41,800
So, I'm gonna balance
that out with vinegar.
676
00:23:41,800 --> 00:23:43,734
And also, a little spice.
677
00:23:45,600 --> 00:23:46,952
[Ted] One minute to go, chefs.
678
00:23:46,952 --> 00:23:47,333
[Ted] One minute to go, chefs.
679
00:23:49,367 --> 00:23:50,533
[Geoffrey] All right, Matt,
how you doin'?
680
00:23:50,533 --> 00:23:52,367
I'm gonna be
cutting it really close.
681
00:23:52,367 --> 00:23:53,433
I'm rushing again.
682
00:23:54,467 --> 00:23:55,634
I can hear the judges yelling,
683
00:23:55,634 --> 00:23:57,900
I gotta go, I gotta go,
I gotta go.
684
00:23:57,900 --> 00:24:00,266
[Scott] All four ingredients,
all four ingredients.
685
00:24:00,266 --> 00:24:01,233
[Amanda exclaiming]
686
00:24:01,734 --> 00:24:02,900
This is it.
687
00:24:07,367 --> 00:24:09,000
-[Kristie] Towels?
-[Ted] All right, clean up
those plates
688
00:24:09,000 --> 00:24:11,000
-and make 'em pretty, chefs.
-[Kristie] Paper towels
are under the fryer also.
689
00:24:11,000 --> 00:24:12,634
[Ted] Ten... nine...
690
00:24:13,100 --> 00:24:14,700
eight... seven...
691
00:24:14,700 --> 00:24:16,100
Oh, my gosh.
692
00:24:16,100 --> 00:24:16,952
-[Amanda] Five... four...
-[Geoffrey] No, no, no.
Sign the painting.
693
00:24:16,952 --> 00:24:18,367
-[Amanda] Five... four...
-[Geoffrey] No, no, no.
Sign the painting.
694
00:24:18,367 --> 00:24:19,734
-three...
-Sign the painting.
695
00:24:19,734 --> 00:24:21,433
[Ted] Two... one.
696
00:24:21,800 --> 00:24:22,700
Time's up!
697
00:24:22,700 --> 00:24:23,634
Whoo!
698
00:24:23,634 --> 00:24:25,000
-Guys, we did it.
-Yeah.
699
00:24:25,000 --> 00:24:26,634
-Good job.
-Yeah.
700
00:24:27,100 --> 00:24:28,166
[sobbing]
701
00:24:29,166 --> 00:24:33,800
Being here is so much harder
than I've ever imagined.
702
00:24:33,800 --> 00:24:36,367
I'm hoping the judges
will see my creativity shine.
703
00:24:36,367 --> 00:24:39,533
You know, I put a lot of like,
acid, heat, salt all over.
704
00:24:39,533 --> 00:24:40,634
[Matt] The thing I'm
worried about my dish,
705
00:24:40,634 --> 00:24:42,700
is the ragout didn't get
as thick as I wanted.
706
00:24:42,700 --> 00:24:44,266
It needed to cook
a little bit longer.
707
00:24:44,266 --> 00:24:45,533
But I think this will be
hopefully enough
708
00:24:45,533 --> 00:24:46,533
to me through the next round.
709
00:24:57,900 --> 00:25:00,634
Chopped fanatics,
your entree round ingredients,
710
00:25:00,634 --> 00:25:03,867
a giant gummy bear,
pork crown roast,
711
00:25:03,867 --> 00:25:07,166
broccolini and cheese puff
mac and cheese.
712
00:25:07,166 --> 00:25:09,100
All right, Kristie, please
tell us what you made.
713
00:25:09,100 --> 00:25:10,166
Today, I made a
714
00:25:10,166 --> 00:25:11,467
grilled pork chop,
715
00:25:11,467 --> 00:25:14,500
with a sweet and
savory broccolini,
716
00:25:14,500 --> 00:25:16,734
and a three-cheese
mac and cheese.
717
00:25:18,266 --> 00:25:19,533
When did you start
cooking, Kristie?
718
00:25:19,533 --> 00:25:21,323
I have a big Greek family
on my dad's side,
719
00:25:21,323 --> 00:25:21,700
I have a big Greek family
on my dad's side,
720
00:25:21,700 --> 00:25:23,500
Irish on my mom's side, so.
721
00:25:23,500 --> 00:25:25,800
I definitely have memories of
sitting on the counter,
722
00:25:25,800 --> 00:25:27,166
stuffing grape leaves
with yiayia
723
00:25:27,166 --> 00:25:28,433
as far back as I can remember.
724
00:25:30,266 --> 00:25:31,600
Can I just say one thing.
725
00:25:31,600 --> 00:25:32,533
Oh, God.
726
00:25:33,000 --> 00:25:34,367
-Money.
-[exhales]
727
00:25:34,367 --> 00:25:35,266
Whoa!
728
00:25:35,266 --> 00:25:37,233
Look at that. Look at that.
729
00:25:38,100 --> 00:25:39,000
Forget about it.
730
00:25:39,000 --> 00:25:40,166
[laughing]
731
00:25:40,166 --> 00:25:41,800
That is gorgeous.
732
00:25:41,800 --> 00:25:43,367
-Thank you.
-You know how many
professional chefs
733
00:25:43,367 --> 00:25:45,734
we get in this kitchen,
and they cannot do this.
734
00:25:46,700 --> 00:25:48,266
-Seriously.
-Thank you.
735
00:25:48,266 --> 00:25:49,800
[Scott] When you cooked this
mac and cheese,
736
00:25:49,800 --> 00:25:50,800
the pasta itself,
737
00:25:50,800 --> 00:25:51,323
-did you put
salt in the water?
-Yes, I did.
738
00:25:51,323 --> 00:25:52,634
-did you put
salt in the water?
-Yes, I did.
739
00:25:52,634 --> 00:25:53,533
[Scott] I think
you needed more.
740
00:25:53,533 --> 00:25:54,600
-More, okay.
-[Scott] Yeah.
741
00:25:54,600 --> 00:25:56,166
Because it permeates the pasta
and in this case,
742
00:25:56,166 --> 00:25:57,734
you have a lack of salt on
the pork chop,
743
00:25:57,734 --> 00:25:59,734
lack of salt on
the pasta itself.
744
00:25:59,734 --> 00:26:01,867
This is just
screaming for salt.
745
00:26:01,867 --> 00:26:05,100
I'm wondering though, why you
took your red wine reduction
746
00:26:05,100 --> 00:26:06,533
and put it on your broccolini.
747
00:26:06,533 --> 00:26:09,533
-I was hoping it would be
over here with the pork chop.
-[Kristie] Mmm-hmm.
748
00:26:09,533 --> 00:26:12,467
Because that sweetness would've
gone really well
749
00:26:12,467 --> 00:26:14,166
with the char from the grill.
750
00:26:14,166 --> 00:26:15,533
Sure. Okay.
751
00:26:15,533 --> 00:26:17,100
[Ted] All right.
Next up, Matt.
752
00:26:17,100 --> 00:26:18,533
Chefs, I made a...
753
00:26:18,533 --> 00:26:20,900
pork and pancetta ragout,
754
00:26:20,900 --> 00:26:21,323
with cheesy puff polenta
755
00:26:21,323 --> 00:26:22,700
with cheesy puff polenta
756
00:26:22,700 --> 00:26:24,333
and then herb
gremolada on top.
757
00:26:25,467 --> 00:26:26,867
Who's your
favorite judge, Matt?
758
00:26:26,867 --> 00:26:29,867
So, my favorite judge is, uh,
Chef Geoffrey Zakarian.
759
00:26:29,867 --> 00:26:33,266
-So, uh, you know, I've been
a big fan. I love his style.
-[Scott] All right.
760
00:26:33,266 --> 00:26:35,533
My wife has a thing
for silver foxes.
761
00:26:35,533 --> 00:26:37,600
-So...
-Whoa.
762
00:26:37,600 --> 00:26:39,600
I'm just hoping my hair
comes in just like that.
763
00:26:39,600 --> 00:26:41,867
I'll tell ya. I'll give you
some tips how to do that.
764
00:26:41,867 --> 00:26:43,467
I love polenta.
One of my first dishes
765
00:26:43,467 --> 00:26:45,100
at a restaurant I owned,
766
00:26:45,100 --> 00:26:46,700
was polenta with
wild mushrooms.
767
00:26:46,700 --> 00:26:48,600
And I had to be taught how
to make polenta,
768
00:26:48,600 --> 00:26:50,266
'cause I really didn't know
how to make it.
769
00:26:50,266 --> 00:26:51,323
And I think it got
a little gummy here.
770
00:26:51,323 --> 00:26:52,367
And I think it got
a little gummy here.
771
00:26:52,367 --> 00:26:54,500
Uh, and it needs more
cheese, more butter,
772
00:26:54,500 --> 00:26:55,900
so it reads polenta.
773
00:26:55,900 --> 00:26:57,000
[Matt] Right, thank you, chef.
774
00:26:57,000 --> 00:26:58,100
[Scott] So, I think you
did a lot of good things.
775
00:26:58,100 --> 00:27:00,467
I think the usage of the
broccolini with the ragout
776
00:27:00,467 --> 00:27:01,600
I think is really nice.
777
00:27:01,600 --> 00:27:03,266
We're judging you
like you're pro chefs,
778
00:27:03,266 --> 00:27:05,367
-because that's how you're
cooking right now.
-[Matt] Mmm-hmm.
779
00:27:05,367 --> 00:27:09,700
-That gummy bear has
such a distinct flavor...
-[Matt] Yeah.
780
00:27:09,700 --> 00:27:12,000
...and I think adding it with
the ragout that has,
781
00:27:12,000 --> 00:27:14,500
strange gummy bear flavor,
tomato paste...
782
00:27:14,500 --> 00:27:15,600
-Yeah.
-[Amanda] ...and then
lemon zest.
783
00:27:15,600 --> 00:27:17,734
-They just feel like
they don't belong.
-Yeah.
784
00:27:17,734 --> 00:27:19,467
It's what's happening
in my palate.
785
00:27:19,467 --> 00:27:20,500
-That's what I'm getting.
-[Matt] Yeah, yeah.
786
00:27:20,500 --> 00:27:21,323
Makes sense. Thanks, chef.
787
00:27:21,323 --> 00:27:21,700
Makes sense. Thanks, chef.
788
00:27:21,700 --> 00:27:22,800
Finally, Jem.
789
00:27:22,800 --> 00:27:24,900
Hi, chef, um,
today I made for you,
790
00:27:24,900 --> 00:27:29,867
Katsudon-inspired cutlet
with a pasta coating,
791
00:27:29,867 --> 00:27:32,433
and then the broccolini
with gummy bear glaze.
792
00:27:33,800 --> 00:27:35,800
If you were to win here,
what would you do
with that 10k?
793
00:27:35,800 --> 00:27:37,800
[Jem] I'm gonna
start a food truck--
794
00:27:37,800 --> 00:27:39,100
-Oh, wow.
-[Jem] ...um, because I'm
795
00:27:39,100 --> 00:27:41,166
a huge believer that
fast food doesn't have to be,
796
00:27:41,166 --> 00:27:42,900
um, unhealthy.
797
00:27:42,900 --> 00:27:45,900
It could be home-cooked.
Um, and I know,
in Charlottesville,
798
00:27:45,900 --> 00:27:48,867
we really need
a Filipino food truck.
799
00:27:48,867 --> 00:27:51,323
I saw you being flustered
by that gigantic
crown roast pork,
800
00:27:51,323 --> 00:27:51,800
I saw you being flustered
by that gigantic
crown roast pork,
801
00:27:51,800 --> 00:27:53,367
and you actually
butchered it well.
802
00:27:53,367 --> 00:27:55,000
They're very even cuts.
803
00:27:55,000 --> 00:27:57,367
I love the idea
of the macaroni that you took
804
00:27:57,367 --> 00:27:59,100
and you ground down
to a powder.
805
00:27:59,100 --> 00:28:00,433
[Amanda] But if you had put it
806
00:28:00,433 --> 00:28:03,467
through a strainer,
you would have had
something that isn't raw.
807
00:28:03,467 --> 00:28:05,166
Like, I don't know
if you've ever eaten
raw spaghetti.
808
00:28:05,166 --> 00:28:06,367
I used to do it
when I was a kid.
809
00:28:06,367 --> 00:28:08,166
-[chuckling] I would take
the spaghetti--
-All the time.
810
00:28:08,166 --> 00:28:09,266
-Just chew on it, right?
-All the time.
811
00:28:09,266 --> 00:28:11,533
But that's...
What's happening here is
812
00:28:11,533 --> 00:28:14,734
these raw pieces of pasta
are not really edible.
813
00:28:14,734 --> 00:28:16,867
But I love the broccolini.
814
00:28:16,867 --> 00:28:18,100
It's cooked perfectly,
815
00:28:18,100 --> 00:28:19,066
I wanna eat it all.
816
00:28:19,467 --> 00:28:20,533
Thank you, chef.
817
00:28:21,467 --> 00:28:22,734
I feel, really,
818
00:28:22,734 --> 00:28:24,000
a little discouraged.
819
00:28:24,000 --> 00:28:27,367
The whole pork crown
just completely threw me off.
820
00:28:27,367 --> 00:28:28,367
But I think
821
00:28:28,367 --> 00:28:29,900
I should totally
move in the next round,
822
00:28:29,900 --> 00:28:33,166
because I can grow
from my mistakes.
823
00:28:33,166 --> 00:28:35,900
[Matt] I'm not feeling
as comfortable as
the appetizer round.
824
00:28:35,900 --> 00:28:39,500
There's definitely a lot more
critiques and criticisms
this time around.
825
00:28:39,500 --> 00:28:41,166
There's gonna be
some tough decisions
826
00:28:41,166 --> 00:28:42,467
that the judges
will have to make.
827
00:28:42,467 --> 00:28:45,634
So, um, hopefully
I'm the one that isn't
on the chopping block.
828
00:28:56,367 --> 00:28:58,000
[Ted] Only two
Chopped fanatics
829
00:28:58,000 --> 00:28:59,700
get to make dessert.
830
00:28:59,700 --> 00:29:02,867
So, whose dish
is on the chopping block?
831
00:29:15,266 --> 00:29:16,166
Chef Jem,
832
00:29:16,166 --> 00:29:18,600
you've been chopped. Judges.
833
00:29:18,600 --> 00:29:19,634
[Amanda] Jem... [exhales]
834
00:29:19,634 --> 00:29:22,734
You took that cheese puff
mac and cheese pasta,
835
00:29:23,266 --> 00:29:24,734
coat your pork crown roast,
836
00:29:24,734 --> 00:29:27,266
and it just wasn't
cooked enough.
837
00:29:27,266 --> 00:29:29,467
And so, we had to chop you.
838
00:29:29,467 --> 00:29:31,266
Thank you so much
for having me.
839
00:29:31,266 --> 00:29:32,734
I know I didn't win,
but it's...
840
00:29:32,734 --> 00:29:35,000
I feel like a million bucks
for being in my favorite show.
841
00:29:35,000 --> 00:29:36,600
-Yes, you should
feel good about it.
-[Jem] And competing
842
00:29:36,600 --> 00:29:37,533
-alongside you guys.
-[chuckling]
843
00:29:37,533 --> 00:29:39,533
[Ted] It's been
a real treat for us.
844
00:29:39,533 --> 00:29:41,467
I cooked my heart out tonight.
845
00:29:41,467 --> 00:29:42,700
Thank you.
846
00:29:42,700 --> 00:29:44,100
I'm gonna keep
watching Chopped,
847
00:29:44,100 --> 00:29:45,100
and keep rooting for
848
00:29:45,100 --> 00:29:46,367
the next Chopped Champion.
849
00:29:46,367 --> 00:29:48,100
Thanks for doing this
with us, Jem.
850
00:29:48,100 --> 00:29:49,433
-[applauding]
-[Jem] Bye, guys.
851
00:29:52,467 --> 00:29:52,897
[Scott] I hope
you guys know
how to make desserts.
852
00:29:52,897 --> 00:29:53,867
[Scott] I hope
you guys know
how to make desserts.
853
00:29:53,867 --> 00:29:55,467
-[Matt laughing]
-[Scott] Yeah?
854
00:29:55,467 --> 00:29:57,266
-We'll figure it out.
-What don't we want?
855
00:29:57,266 --> 00:29:58,266
Bread pudding.
856
00:29:58,266 --> 00:30:00,166
-Bread pudding, yeah.
-We want desserts.
857
00:30:01,367 --> 00:30:02,867
I feel like it's head to head
with me and Kristie.
858
00:30:02,867 --> 00:30:04,700
We both have
made great dishes.
859
00:30:04,700 --> 00:30:06,900
She cooked that pork chop
to a T,
860
00:30:06,900 --> 00:30:10,700
so I think, uh, this round's
gonna be the one
that determines it all.
861
00:30:10,700 --> 00:30:12,000
I have a feeling
I'm gonna win.
862
00:30:12,000 --> 00:30:13,533
I've been a fan
for a long time,
863
00:30:13,533 --> 00:30:15,467
and I've got my eyes
on that prize.
864
00:30:15,467 --> 00:30:18,066
[Ted] All right, well,
may the best fan win.
865
00:30:21,734 --> 00:30:22,734
Open 'em up.
866
00:30:23,734 --> 00:30:25,600
-Oh. [chuckles]
-[exclaims]
867
00:30:25,600 --> 00:30:26,700
-[both laugh]
-[Ted] And you'll be
868
00:30:26,700 --> 00:30:29,533
rocking out desserts,
using an epic milkshake.
869
00:30:29,533 --> 00:30:31,900
[Kristie] Oh, there's
all kinds of treats on there.
870
00:30:31,900 --> 00:30:35,367
-[Ted] Strawberry
carbonated candy.
-Carbonated candy. Oh.
871
00:30:35,367 --> 00:30:37,900
Love a little pop,
that's gonna be difficult.
872
00:30:37,900 --> 00:30:40,467
Or really fun, you never know.
873
00:30:40,467 --> 00:30:41,700
-[Ted] Cricket flour.
-Cricket flour.
874
00:30:41,700 --> 00:30:42,600
[chuckles] What?
875
00:30:42,600 --> 00:30:44,266
I love crickets.
876
00:30:44,266 --> 00:30:46,867
-Oh, my gosh, it is--
-[Ted] And durian.
877
00:30:46,867 --> 00:30:48,533
[Kristie] Oh, no.
878
00:30:48,533 --> 00:30:50,367
-[Matt] It's, like, known for
for smelling really bad?
-[Kristie] Yeah, it smells--
879
00:30:50,367 --> 00:30:51,800
-Yeah.
-[Kristie] ...like feet
or something bad.
880
00:30:53,100 --> 00:30:54,467
They didn't take it
easy on us at all.
881
00:30:54,467 --> 00:30:55,467
-Uh, no, no.
-[laughs]
882
00:30:55,467 --> 00:30:56,467
-Come on.
-This was way worse
883
00:30:56,467 --> 00:30:57,467
-than I was expecting.
-[laughs]
884
00:30:57,467 --> 00:30:58,634
-This is awful.
-[Kristie laughs]
885
00:30:58,634 --> 00:31:00,333
Thirty minutes once again
on the clock.
886
00:31:02,634 --> 00:31:03,467
Time starts now.
887
00:31:03,467 --> 00:31:04,634
-[clapping]
-[Amanda] Go, chefs!
888
00:31:04,634 --> 00:31:06,100
-Fanatics!
-This is it!
889
00:31:06,100 --> 00:31:08,000
-[Geoffrey] Fanatic finale!
-[Amanda] Show us
what you got!
890
00:31:08,000 --> 00:31:09,100
Finale fanatics.
891
00:31:09,100 --> 00:31:10,266
Right behind you.
892
00:31:12,367 --> 00:31:15,000
[Ted] Well, judges,
one ingredient
smells like feet.
893
00:31:15,000 --> 00:31:16,533
Argh. [chuckles] Spiky.
894
00:31:16,533 --> 00:31:18,700
[Ted] And the other's made of
ground up insects.
895
00:31:18,700 --> 00:31:19,700
Ew. [laughs]
896
00:31:19,700 --> 00:31:21,166
What could possibly go wrong?
897
00:31:21,166 --> 00:31:22,734
[laughing]
898
00:31:22,734 --> 00:31:22,897
[Amanda] Durian is a classic
Chopped kitchen trap.
899
00:31:22,897 --> 00:31:28,100
[Amanda] Durian is a classic
Chopped kitchen trap.
900
00:31:28,100 --> 00:31:29,800
Oh... [retches]
901
00:31:29,800 --> 00:31:31,900
-It's already open.
-Man, the texture of it
is just
902
00:31:31,900 --> 00:31:34,367
-nasty, though, yeah.
-[Kristie] The texture
is the worst part for sure.
903
00:31:34,367 --> 00:31:36,734
[Amanda] It does
taste cheesy, though.
It does have
904
00:31:36,734 --> 00:31:38,367
a aged cheese vibe.
905
00:31:38,367 --> 00:31:41,367
That's not nearly as bad as
I thought it was going to be,
to be fair.
906
00:31:41,367 --> 00:31:42,634
[Geoffrey] My advice is
907
00:31:42,634 --> 00:31:44,900
use as little as possible
to get the point across,
908
00:31:44,900 --> 00:31:46,900
and bury it in
as much fat and sugar
909
00:31:46,900 --> 00:31:48,266
as humanly possible.
910
00:31:48,266 --> 00:31:49,467
[Kristie] I don't hate that.
911
00:31:49,467 --> 00:31:52,000
The texture is definitely
very bizarre. That creaminess,
912
00:31:52,000 --> 00:31:52,897
but also kind of stringiness
is, is a little off putting.
913
00:31:52,897 --> 00:31:55,100
but also kind of stringiness
is, is a little off putting.
914
00:31:55,100 --> 00:31:57,367
So, I'm thinking of, like,
a cheese cake filling.
915
00:31:57,367 --> 00:31:58,900
I take all of
these crazy things
916
00:31:58,900 --> 00:32:00,100
off of this epic milkshake,
917
00:32:00,100 --> 00:32:02,467
and just get that
milkshake base out of there.
918
00:32:02,467 --> 00:32:04,000
Watching the show,
919
00:32:04,000 --> 00:32:05,634
always make a little
bit more than you need,
in case you make a mistake
920
00:32:05,634 --> 00:32:07,900
and you need to go back
and redo something.
921
00:32:07,900 --> 00:32:12,100
I'm making a durian and apple
cheesecake empanada.
922
00:32:12,100 --> 00:32:16,166
Trying to move very quickly,
there's a lot going on here.
923
00:32:16,166 --> 00:32:18,266
[Matt] Do we have a,
like, a grater?
924
00:32:18,266 --> 00:32:20,533
-Yeah, it's up there.
-[Matt] It's up there?
Oh, I see.
925
00:32:20,533 --> 00:32:21,867
Why am I helping you?
926
00:32:21,867 --> 00:32:22,897
-[laughing]
-Thank you, thank you so much.
927
00:32:22,897 --> 00:32:24,166
-[laughing]
-Thank you, thank you so much.
928
00:32:24,166 --> 00:32:25,634
Now that I'm
into the dessert round,
929
00:32:25,634 --> 00:32:27,867
I am so determined to be the
next Chopped champion,
930
00:32:27,867 --> 00:32:28,967
I'm bringing it all
in this round.
931
00:32:30,166 --> 00:32:31,467
Being a super fan
of Chopped,
932
00:32:31,467 --> 00:32:33,367
I know that you wanna get to
that ice cream machine first,
933
00:32:33,367 --> 00:32:36,100
and you wanna get
your ice cream in
as soon as possible.
934
00:32:36,100 --> 00:32:38,100
I mixed together
the epic milkshake ice cream
935
00:32:38,100 --> 00:32:42,100
with some more
heavy cream and milk,
to get a larger base.
936
00:32:42,100 --> 00:32:45,000
Oh. [laughs] There we go.
937
00:32:45,000 --> 00:32:47,533
I'm making a strawberry
carbonated candy ice cream
938
00:32:47,533 --> 00:32:49,367
with cricket funnel cake,
939
00:32:49,367 --> 00:32:51,000
and an apple-durian crumble.
940
00:32:51,000 --> 00:32:52,467
I put way too much butter in.
941
00:32:52,467 --> 00:32:52,897
[Kristie laughs] You can never
have too much butter.
942
00:32:52,897 --> 00:32:54,266
[Kristie laughs] You can never
have too much butter.
943
00:32:54,266 --> 00:32:56,900
[Matt] Yeah, actually put
way too much in here.
944
00:32:58,734 --> 00:33:01,266
[Ted] 15 minutes on the clock,
chefs. Halfway in.
945
00:33:01,266 --> 00:33:03,533
[Kristie] I'm freaking out.
[chuckles]
946
00:33:03,533 --> 00:33:06,233
Dessert is what we call
"the great equalizer."
947
00:33:08,467 --> 00:33:09,533
-Your worst--
-[Matt] How's it going?
948
00:33:09,533 --> 00:33:12,266
-Wow. [laughs]
-Your worst nightmare
just arrived.
949
00:33:12,266 --> 00:33:14,367
Oh, actually, you have
another nightmare. Durian.
950
00:33:14,367 --> 00:33:15,800
-Dare I say?
-[Matt] Uh, I put in
an apple crumble
951
00:33:15,800 --> 00:33:17,867
-inside the oven right here.
-You have
an apple crumble going?
952
00:33:17,867 --> 00:33:19,367
[Matt] Apple crumble.
I thought the apple
might help mask up
953
00:33:19,367 --> 00:33:21,000
-the flavor,
just a little bit.
-Oh, my God.
954
00:33:21,000 --> 00:33:22,634
-And the cricket flour?
-[Matt] I'm gonna
make a funnel cake.
955
00:33:22,634 --> 00:33:22,897
So, I'm gonna do a little bit
of the cricket flour
inside of a funnel cake,
956
00:33:22,897 --> 00:33:25,533
So, I'm gonna do a little bit
of the cricket flour
inside of a funnel cake,
957
00:33:25,533 --> 00:33:27,100
-just with, uh--
-You're making
an apple crumble
958
00:33:27,100 --> 00:33:28,266
and a funnel cake?
959
00:33:28,266 --> 00:33:29,266
-[Matt] Yeah, yeah,
trying to--
-You better get going.
960
00:33:29,266 --> 00:33:30,634
-Why are you talking to me?
-[Matt] I...
961
00:33:30,634 --> 00:33:32,000
[laughs]
962
00:33:32,000 --> 00:33:33,100
[Amanda] So, the cricket flour
963
00:33:33,100 --> 00:33:34,467
is high in protein,
964
00:33:34,467 --> 00:33:36,900
but it does have
an aftertaste.
965
00:33:37,600 --> 00:33:38,467
So,
966
00:33:38,467 --> 00:33:40,634
I think, to make it work
in a baked good,
967
00:33:40,634 --> 00:33:43,867
- you need to mix it
with flour, or sugar.
-[Geoffrey] Chef!
968
00:33:43,867 --> 00:33:45,266
-[Katie] Hi.
-How you doing?
969
00:33:45,266 --> 00:33:46,166
[Katie] I'm good.
970
00:33:46,166 --> 00:33:47,266
-What's in here?
-[Katie] Brown sugar.
971
00:33:47,266 --> 00:33:48,367
-Brown sugar.
-[Katie] Butter.
972
00:33:48,367 --> 00:33:49,367
-[Geoffrey] Butter.
-[Katie] Apples.
973
00:33:49,367 --> 00:33:50,600
-[Geoffrey] Apples.
-Teeny bit of balsamic.
974
00:33:50,600 --> 00:33:52,734
-[Geoffrey] Balsamic.
I love the taste--
-[Katie] Sugar.
975
00:33:52,734 --> 00:33:52,897
-Durian
-You have durian in there.
976
00:33:52,897 --> 00:33:54,100
-Durian
-You have durian in there.
977
00:33:54,100 --> 00:33:56,367
-Everyone's favorite, yeah.
-My advice to you
978
00:33:56,367 --> 00:33:57,500
is to hurry up.
979
00:33:59,166 --> 00:34:02,467
[Ted] All right, chefs,
coming up on 10 minutes here.
980
00:34:02,467 --> 00:34:04,266
[Katie] So, I know
I need a sauce
for my empanadas.
981
00:34:04,266 --> 00:34:05,900
I'm thinking of
a strawberry sauce.
982
00:34:05,900 --> 00:34:07,734
I can definitely work with
983
00:34:07,734 --> 00:34:10,166
the strawberry carbonated
candies with that.
984
00:34:10,166 --> 00:34:11,433
[exclaims, laughs]
985
00:34:12,467 --> 00:34:13,600
Expectations are
high here, right?
986
00:34:13,600 --> 00:34:15,367
This is their last round
in the Chopped kitchen.
987
00:34:15,367 --> 00:34:17,266
-Kristie...
-Great taste,
988
00:34:17,266 --> 00:34:18,467
-Kristie has.
-[Amanda] Kristie
has great taste.
989
00:34:18,467 --> 00:34:19,867
-Huge fan of yours.
-[Scott] Yes.
990
00:34:19,867 --> 00:34:22,634
[Amanda] But she moves
around the kitchen,
like a pro chef.
991
00:34:23,867 --> 00:34:25,367
And Matt,
992
00:34:25,367 --> 00:34:27,700
he really didn't
know how to cook,
and he started cooking
993
00:34:27,700 --> 00:34:30,467
after becoming
a huge Chopped fanatic.
994
00:34:30,467 --> 00:34:31,700
[Ted] And they're killing it.
995
00:34:31,700 --> 00:34:34,000
[Katie] Argh. [laughs]
Panicking.
996
00:34:34,000 --> 00:34:36,700
Four minutes on the clock.
Four minutes.
997
00:34:36,700 --> 00:34:38,634
[Katie] Will these
stay together?
998
00:34:41,100 --> 00:34:43,266
Kristie, check your caramel
on the stove.
999
00:34:43,266 --> 00:34:45,000
[Kristie] Ah. Thank you.
1000
00:34:45,000 --> 00:34:49,800
Kristie added the strawberry
carbonated candy into that
and it looks like it burnt.
1001
00:34:50,266 --> 00:34:51,166
It is burnt.
1002
00:34:51,900 --> 00:34:52,867
Very burnt.
1003
00:34:54,000 --> 00:34:55,533
Definitely gonna
have to redo that.
1004
00:35:03,867 --> 00:35:06,066
Kristie, check your caramel
on the stove.
1005
00:35:06,867 --> 00:35:07,800
[Kristie] Thank you.
1006
00:35:08,467 --> 00:35:09,967
Definitely gonna
have to redo that.
1007
00:35:09,967 --> 00:35:11,533
As soon as that
burnt flavor's in there,
1008
00:35:11,533 --> 00:35:13,734
it's really hard
to get rid of,
so I know I just need
1009
00:35:13,734 --> 00:35:15,266
to pitch that
and start over.
1010
00:35:16,000 --> 00:35:17,467
Gotta get these in,
first though.
1011
00:35:17,467 --> 00:35:19,467
[Scott] So, Kristie
is a little behind.
1012
00:35:19,467 --> 00:35:20,533
She burned her caramel
1013
00:35:20,533 --> 00:35:21,867
with the strawberries,
1014
00:35:21,867 --> 00:35:24,700
with the basket ingredient
of the carbonated, uh, candy.
1015
00:35:24,700 --> 00:35:27,634
Kristie, you have to get
those pies in the pan.
1016
00:35:27,634 --> 00:35:28,930
[Kristie] It's definitely
not hot enough.
1017
00:35:28,930 --> 00:35:29,533
[Kristie] It's definitely
not hot enough.
1018
00:35:31,533 --> 00:35:33,467
-[Ted] All right,
let's go, fanatics.
-[Scott] Let's go, fanatics.
1019
00:35:33,467 --> 00:35:35,533
[Ted] Two minute warning,
right now.
1020
00:35:35,533 --> 00:35:37,634
[Matt] I'm starting
to panic a little bit.
1021
00:35:37,634 --> 00:35:39,367
I wanna add some
extra sweetness to my dish,
1022
00:35:39,367 --> 00:35:42,333
so I'm using the strawberry
carbonated candy
to make a syrup.
1023
00:35:43,100 --> 00:35:44,700
There's a lot on the line,
right now.
1024
00:35:44,700 --> 00:35:47,066
I need to make sure
I bring this home.
1025
00:35:47,900 --> 00:35:49,000
[Scott] Let's go, chefs,
let's go.
1026
00:35:49,000 --> 00:35:50,800
[Geoffrey] One minute.
One minute.
1027
00:35:50,800 --> 00:35:52,000
[Matt] One minute, heard.
1028
00:35:53,734 --> 00:35:55,467
Let's go, chefs,
let's go. Get it done.
1029
00:35:55,467 --> 00:35:57,367
-[Amanda] Kris, Kristie,
are you done?
-[Scott] Let's go, fans.
1030
00:35:57,367 --> 00:35:58,930
[Ted] Kristie's still doing
some final touches.
1031
00:35:58,930 --> 00:35:59,800
[Ted] Kristie's still doing
some final touches.
1032
00:35:59,800 --> 00:36:01,867
Oh, God, I'm so shaky.
1033
00:36:01,867 --> 00:36:03,367
I need to use
this cricket flour,
1034
00:36:03,367 --> 00:36:05,867
and it's like a flour
or powdered sugar,
1035
00:36:05,867 --> 00:36:08,066
so I immediately
think cinnamon sugar.
1036
00:36:10,166 --> 00:36:11,734
Hey, that's not that bad.
1037
00:36:13,000 --> 00:36:15,900
[Ted] Here we go, chefs.
Final seconds
of the final round.
1038
00:36:15,900 --> 00:36:16,867
Ten.
1039
00:36:17,100 --> 00:36:18,166
Nine.
1040
00:36:18,166 --> 00:36:20,100
Eight, seven.
1041
00:36:20,100 --> 00:36:21,100
Six.
1042
00:36:21,100 --> 00:36:22,100
Five.
1043
00:36:22,100 --> 00:36:23,100
-Let's go, fans.
-[Ted] Four.
1044
00:36:23,100 --> 00:36:24,533
-Fanatics.
-[Ted] Three.
1045
00:36:24,533 --> 00:36:26,867
Two, one.
1046
00:36:26,867 --> 00:36:28,000
-Time's up.
-Whoo!
1047
00:36:28,000 --> 00:36:28,930
-[Geoffrey] Wow.
-Good job.
1048
00:36:28,930 --> 00:36:29,000
-[Geoffrey] Wow.
-Good job.
1049
00:36:29,000 --> 00:36:30,166
What a nice round.
1050
00:36:33,800 --> 00:36:34,734
It is what it is.
1051
00:36:34,734 --> 00:36:35,867
-[Matt] Yeah, good work.
-[Kristie laughs]
1052
00:36:35,867 --> 00:36:37,266
-That looks awesome.
-Looks great.
1053
00:36:45,100 --> 00:36:47,533
Kristie and Matt,
three courses finished.
1054
00:36:47,533 --> 00:36:49,867
Appetizers, entrees,
and now desserts,
1055
00:36:49,867 --> 00:36:52,166
made from an epic milkshake,
1056
00:36:52,166 --> 00:36:54,266
strawberry carbonated candy,
1057
00:36:54,634 --> 00:36:56,100
cricket flour,
1058
00:36:56,100 --> 00:36:58,100
and durian.
1059
00:36:58,100 --> 00:36:58,930
So, Matt, where did
those ingredients take you?
1060
00:36:58,930 --> 00:37:00,367
So, Matt, where did
those ingredients take you?
1061
00:37:00,367 --> 00:37:04,166
What I made for you today,
is a cricket flour
funnel cake.
1062
00:37:04,166 --> 00:37:08,367
On top is a ice cream
made with strawberry
carbonated candy
1063
00:37:08,367 --> 00:37:09,533
and the milkshake.
1064
00:37:09,533 --> 00:37:12,066
And then also,
a apple-durian crumble.
1065
00:37:16,000 --> 00:37:20,266
You made a funnel cake,
a crumble, an ice cream,
and a sauce.
1066
00:37:20,266 --> 00:37:23,000
-That's a lot
for a dessert round.
-Yeah.
1067
00:37:23,000 --> 00:37:24,700
[Amanda] I think it's really
fun and whimsical.
1068
00:37:24,700 --> 00:37:28,266
So, the funnel cake is good.
I don't detect
the cricket as much.
1069
00:37:28,266 --> 00:37:28,930
I'm glad
I'm missing the durian,
1070
00:37:28,930 --> 00:37:29,967
I'm glad
I'm missing the durian,
1071
00:37:29,967 --> 00:37:31,867
but am I... Is it in there?
1072
00:37:31,867 --> 00:37:33,867
It's, it's not much.
I didn't wanna
1073
00:37:33,867 --> 00:37:35,166
overdo it.
1074
00:37:35,166 --> 00:37:37,634
[Geoffrey] When you
rechurn ice cream...
So, in this case,
1075
00:37:37,634 --> 00:37:40,266
you added milk, which changed
the proportion of sugar...
1076
00:37:40,266 --> 00:37:41,367
-[Matt] Yeah.
-...uh, to fat.
1077
00:37:41,367 --> 00:37:43,100
So, what happens is
it gets icy.
1078
00:37:43,100 --> 00:37:44,867
I think you have
some really good touches here.
1079
00:37:44,867 --> 00:37:47,734
And I think your sauce, also,
is really good.
1080
00:37:47,734 --> 00:37:50,000
But I do think it needs
a little bit more sugar
1081
00:37:50,000 --> 00:37:51,867
-across the board here.
-Yeah.
1082
00:37:51,867 --> 00:37:53,800
Thank you, Matt.
And finally, Kristie.
1083
00:37:53,800 --> 00:37:55,467
Uh, judges,
today I made for you
1084
00:37:55,467 --> 00:37:58,867
a durian and apple
cheesecake dessert empanada,
1085
00:37:58,867 --> 00:37:58,930
with a strawberry-basil sauce
1086
00:37:58,930 --> 00:38:01,100
with a strawberry-basil sauce
1087
00:38:01,100 --> 00:38:03,800
and a cricket
cinnamon sugar dust.
1088
00:38:05,166 --> 00:38:07,100
That durian
is clearly in here.
1089
00:38:07,100 --> 00:38:09,367
Right? It is, it is in here.
1090
00:38:09,367 --> 00:38:11,000
But you tampered it down
1091
00:38:11,000 --> 00:38:12,266
with the sugar,
with the bourbon,
1092
00:38:12,266 --> 00:38:14,467
with the butter,
the cream cheese,
and the apple,
1093
00:38:14,467 --> 00:38:17,467
has made it all
really palatable.
Good job.
1094
00:38:17,467 --> 00:38:18,367
-I like it.
-Thank you.
1095
00:38:18,367 --> 00:38:19,467
[Amanda] I really
like the sauce.
1096
00:38:19,467 --> 00:38:21,467
I like the fact that
you brought basil into it
1097
00:38:21,467 --> 00:38:23,367
with the strawberry
carbonated candy,
1098
00:38:23,367 --> 00:38:25,467
to, you know,
bring some freshness in.
1099
00:38:25,467 --> 00:38:28,930
I would have loved
if you'd just had that
apple-durian mixture,
1100
00:38:28,930 --> 00:38:29,166
I would have loved
if you'd just had that
apple-durian mixture,
1101
00:38:29,166 --> 00:38:30,533
keep letting it go down,
go down and down.
1102
00:38:30,533 --> 00:38:33,700
At the very end, throw a bunch
of chopped fresh apples
and stop it.
1103
00:38:33,700 --> 00:38:34,867
-Stuff it with that.
-[Kristie] Oh.
1104
00:38:34,867 --> 00:38:36,734
Sure. Makes sense.
Thank you.
1105
00:38:36,734 --> 00:38:39,066
Please give the judges
a few minutes. Thanks.
1106
00:38:42,700 --> 00:38:46,166
Judges, those Chopped fans
were determined
to cook like pros.
1107
00:38:46,166 --> 00:38:47,266
How did it go?
1108
00:38:47,266 --> 00:38:49,000
Today was one of the most
enjoyable days I've had.
1109
00:38:49,000 --> 00:38:51,367
-[Amanda] Yes!
-They cooked like pros.
They really did.
1110
00:38:51,367 --> 00:38:54,100
Kristie, she came out
of the box really strong
1111
00:38:54,100 --> 00:38:57,000
with a nice slaw-like
apple jicama radicchio
1112
00:38:57,000 --> 00:38:58,930
in a lime green
goddess dressing,
1113
00:38:58,930 --> 00:38:59,100
in a lime green
goddess dressing,
1114
00:38:59,100 --> 00:39:02,634
and then this shrimp,
that she coated
1115
00:39:02,634 --> 00:39:05,734
in dried squid salt
and pepper.
1116
00:39:05,734 --> 00:39:07,100
Which I thought
was really smart.
1117
00:39:07,100 --> 00:39:08,367
[Scott] I agree
with you, Geoffrey,
1118
00:39:08,367 --> 00:39:10,533
but I feel like
Chef Kristie should have
peeled those shrimp
1119
00:39:10,533 --> 00:39:12,634
in order to make it
stand up a little bit better.
1120
00:39:12,634 --> 00:39:15,100
Matt just excelled
in the first round.
1121
00:39:15,100 --> 00:39:18,867
I mean, he made that beautiful
vermicelli noodle
with the broth.
1122
00:39:18,867 --> 00:39:21,100
The broth had a lot of flavor
from the dried squid.
1123
00:39:21,100 --> 00:39:22,367
[Geoffrey] He actually
made a mistake
1124
00:39:22,367 --> 00:39:24,467
by putting the dried squid
in the broth.
1125
00:39:24,467 --> 00:39:26,900
So by the time
you pull 'em out,
like, you're chewing, like,
1126
00:39:26,900 --> 00:39:28,930
very rubbery dried squid.
1127
00:39:28,930 --> 00:39:29,100
very rubbery dried squid.
1128
00:39:29,100 --> 00:39:31,967
I feel like Kristie's
cook on that pork...
1129
00:39:31,967 --> 00:39:33,533
It was as good, if not better,
1130
00:39:33,533 --> 00:39:35,734
than any professional chef
who's walked through
this kitchen.
1131
00:39:35,734 --> 00:39:37,100
[Geoffrey] Yeah,
I would agree.
It's too bad,
1132
00:39:37,100 --> 00:39:38,900
'cause it didn't
have any salt.
1133
00:39:38,900 --> 00:39:40,266
I'm on the fence
with Matt's dish,
1134
00:39:40,266 --> 00:39:43,900
because the polenta needed
so much more liquid
and dairy in it.
1135
00:39:43,900 --> 00:39:46,367
[Geoffrey] But it was good
and it was creative.
1136
00:39:46,367 --> 00:39:47,533
You look at
the basket ingredients
1137
00:39:47,533 --> 00:39:49,100
and you figure out
in all three courses,
1138
00:39:49,100 --> 00:39:51,467
who sort of came through
with all the ingredients,
1139
00:39:51,467 --> 00:39:54,166
in a way that was
more successful
than the other.
1140
00:40:01,100 --> 00:40:03,634
[Kristie] I do think
I could be the next
Chopped champion.
1141
00:40:03,634 --> 00:40:06,433
I do feel like I might have
edged Matt out,
just a little bit.
1142
00:40:08,367 --> 00:40:09,900
[Matt] The dessert maybe
was a little under sweet,
1143
00:40:09,900 --> 00:40:12,634
but overall,
I was really happy
with what I put up there.
1144
00:40:12,634 --> 00:40:16,066
This is gonna be
very slim margin
of who wins this one.
1145
00:40:17,266 --> 00:40:19,166
[Ted] So, whose dish
1146
00:40:19,166 --> 00:40:21,233
is on the chopping block?
1147
00:40:27,800 --> 00:40:28,734
[sighs]
1148
00:40:31,166 --> 00:40:33,266
[Ted] Kristie,
you've been chopped.
1149
00:40:33,266 --> 00:40:35,000
-Judges?
-[Scott] Kristie, I am
1150
00:40:35,000 --> 00:40:36,100
-so sorry--
-[Kristie chuckles]
1151
00:40:36,100 --> 00:40:38,100
...to have to deliver
this news to you.
1152
00:40:38,100 --> 00:40:39,367
In your appetizer round,
1153
00:40:39,367 --> 00:40:42,000
the shrimp, uh,
was cooked beautifully,
1154
00:40:42,000 --> 00:40:43,100
but you left the shell on,
1155
00:40:43,100 --> 00:40:47,634
and we lost that
amazing dried squid salt.
1156
00:40:47,634 --> 00:40:48,700
In your main course round,
1157
00:40:48,700 --> 00:40:52,467
you had the best cooked pork.
It was money.
1158
00:40:52,467 --> 00:40:55,734
But unfortunately,
you didn't have a lot
of seasoning on that pork.
1159
00:40:56,533 --> 00:40:58,333
And so, we had to chop you.
1160
00:40:59,000 --> 00:41:00,367
Awesome, thank you guys
so much.
1161
00:41:00,367 --> 00:41:02,467
This has been
such a dream come true.
1162
00:41:02,467 --> 00:41:04,734
-Amazing, amazing opportunity.
-[Amanda] Thank you.
1163
00:41:04,734 --> 00:41:06,367
-[Kristie] Thank you, guys.
-It's just so fun
having you here--
1164
00:41:06,367 --> 00:41:07,266
-[chuckles]
-[Scott] Thank you.
1165
00:41:07,266 --> 00:41:09,467
-I'd do it any time.
-[all laughing]
1166
00:41:09,467 --> 00:41:11,100
-[Scott] Let's hug it out.
Come on.
-[Kristie] Oh, my goodness.
1167
00:41:11,100 --> 00:41:12,467
-[chuckles] Thank you so much.
-[Scott] Thank you.
1168
00:41:12,467 --> 00:41:14,467
[Kristie] I mean,
being a Chopped super fan,
making it
1169
00:41:14,467 --> 00:41:17,000
into the dessert round
in itself, is amazing.
1170
00:41:17,000 --> 00:41:18,367
As a chef today,
1171
00:41:18,367 --> 00:41:20,000
I feel extremely accomplished.
1172
00:41:20,000 --> 00:41:21,000
Chef Kristie.
1173
00:41:21,000 --> 00:41:23,000
Oh, that has
a nice ring to it. [laughs]
1174
00:41:23,000 --> 00:41:24,100
-[Matt] You did great.
-Thanks, man.
1175
00:41:24,100 --> 00:41:25,367
-Aw.
-[Amanda] Congratulations.
1176
00:41:25,367 --> 00:41:26,266
[both chuckle]
1177
00:41:26,266 --> 00:41:27,166
-[all applauding]
-[Amanda] Yeah!
1178
00:41:27,166 --> 00:41:28,533
Thanks, guys.
1179
00:41:30,166 --> 00:41:32,266
[Ted] And that means,
Matt Houck, you are
1180
00:41:32,266 --> 00:41:33,634
the Chopped Champion,
1181
00:41:33,634 --> 00:41:35,900
and all your years
of Chopped fandom
1182
00:41:35,900 --> 00:41:39,166
have paid off in a big way,
$10,000.
1183
00:41:39,166 --> 00:41:41,166
-Congratulations.
-Thank you guys so much.
1184
00:41:41,166 --> 00:41:42,867
-Whoo! I can't believe it.
-[all applauding]
1185
00:41:42,867 --> 00:41:45,533
-[laughs]
-[Matt] Dream come true.
Thank you so much. Wow.
1186
00:41:45,533 --> 00:41:47,967
Whoo! I can't believe
I'm the new Chopped champion.
1187
00:41:47,967 --> 00:41:49,467
[Scott] Great work.
1188
00:41:49,467 --> 00:41:51,867
[Matt] This win shows that
you can learn a lot
from watching Chopped.
1189
00:41:51,867 --> 00:41:54,467
To everybody watching at home,
you really never know
what you can do
1190
00:41:54,467 --> 00:41:55,634
until you get in there
and try it.
1191
00:41:55,634 --> 00:41:57,467
And I think Chopped' s
the epitome of that.
1192
00:41:57,467 --> 00:41:57,800
[all applauding, cheering]