1
00:00:01,544 --> 00:00:03,377
[man laughing]
2
00:00:03,379 --> 00:00:04,712
[Ted] For our Bizarre Battle
3
00:00:04,714 --> 00:00:06,213
It's pork uterus.
4
00:00:06,215 --> 00:00:09,008
[Charleston] I'm gonna fry
uteruses.
5
00:00:09,084 --> 00:00:11,635
-Uteruses?
-Uteri? I don't know.
6
00:00:11,679 --> 00:00:13,587
[Ted] Cricket milkshake.
7
00:00:13,589 --> 00:00:15,973
Insects, they're packed
with protein. They're eaten
around the world.
8
00:00:15,975 --> 00:00:18,434
[Ted] Steaming hot
rooster testicle stew.
9
00:00:18,436 --> 00:00:21,770
Testicle stew, just like mom
used to make.
10
00:00:21,772 --> 00:00:23,814
Do you often work with
bizarre ingredients like this?
11
00:00:23,816 --> 00:00:25,315
I've made a career out of it.
12
00:00:25,651 --> 00:00:27,251
'Cause mine is burnt.
13
00:00:28,988 --> 00:00:30,738
[Charleston] This time
is going by way too quick.
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[Maneet] Come on, come on,
come on!
15
00:00:33,183 --> 00:00:34,908
[Travis] No matter what,
get to the finish line.
16
00:00:34,910 --> 00:00:37,202
[Ted] Five, four,
17
00:00:37,279 --> 00:00:38,871
three, two,
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00:00:38,947 --> 00:00:40,597
one!
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00:00:45,629 --> 00:00:48,047
[Travis] Bizarre ingredient
are just ingredients.
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00:00:48,883 --> 00:00:50,591
I am the chef-owner
of The Parish
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00:00:50,593 --> 00:00:52,384
in Tucson, Arizona.
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00:00:52,461 --> 00:00:55,137
When we first started, I pu
frog legs on the menu,
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00:00:55,139 --> 00:00:57,264
and ten years later,
we can't keep up.
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00:00:57,382 --> 00:00:58,849
I think my pigtails
are wagging.
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00:00:58,851 --> 00:01:01,477
Pig tails, I fell in love
with them.
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They're soft,
the skin on them's crunchy.
27
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It's been just dynamite.
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00:01:05,808 --> 00:01:07,775
I don't think anything's
too bizarre for me,
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00:01:07,851 --> 00:01:10,027
but I'm sure they're gonna
throw some challenges my way
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I can't wait to see
what they have in store.
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[Charleston] The more unusua
the ingredient is,
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00:01:18,370 --> 00:01:20,061
the more fun it is
to work with.
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00:01:20,063 --> 00:01:24,917
I have a lot of Chinese,
Japanese and Asian influence
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I've work with sea cucumber
I've work with abalone.
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These are from New Zealand.
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And all kinds of
strange seafood
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the other contestants
might consider bizarre.
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I like to go really,
really thin on these.
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I definitely am unique.
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So bring on the bizarre,
I'm here to crush it.
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00:01:44,188 --> 00:01:46,480
[Nikko] Nothing's really wei
for me, I can cook anything
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In Filipino cooking,
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there is no such thing
as bizarre food.
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Pig's head, chicken's head,
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chicken feet.
Nothing scares me.
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I love chicken feet,
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'cause the skin is really go
when it's crispy.
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I wanna win Chopped
just for validation
49
00:02:03,031 --> 00:02:06,625
that I'm doing the right thi
pursuing Filipino food.
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00:02:11,173 --> 00:02:13,715
[Sarah] Bizarre foods
are my jam.
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Yes, I love them. [chuckle]
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I've learned how to work
with things
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that most people
haven't touched.
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The organ meats, the offals
they're kind of thrown away
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But this is food.
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I like to do highbrow,
lowbrow dishes,
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really fancy ingredients
in an approachable concept.
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Beef heart, when treated wel
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can taste just like
roast beef.
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I'm not afraid of what's gon
be in those baskets.
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I am up for anything.
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It all just got way too real.
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Chefs, you are here
for our infamous
Bizarre Baskets battle.
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[laughing] Yeah.
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[Travis] I don't know
if I have words to express
how excited I am.
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00:02:55,509 --> 00:02:58,093
I have been doing bizarre food
for years.
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00:02:58,095 --> 00:03:01,096
The ingredients we give you
will be even more challenging
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00:03:01,098 --> 00:03:02,372
than you imagined.
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00:03:02,374 --> 00:03:04,183
-I'm ready.
-Feeling good, feeling good.
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Let's go.
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Bizarre Basket number one
is packed with shockers.
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[Travis chuckles]
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Oh, whoa.
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[Ted] You could never have
guessed this one.
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Pork uterus.
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Oh, smells good.
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Smells porky.
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I love the smell.
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We're here for bizarre things,
right? [chuckles]
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00:03:26,582 --> 00:03:27,873
Doughnut?
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00:03:27,950 --> 00:03:31,293
[Ted] And, there's pork
and seaweed doughnuts.
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00:03:31,370 --> 00:03:34,046
This is right up my alley
right here, I'm stoked
about the donuts.
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00:03:34,298 --> 00:03:35,797
What is this?
84
00:03:35,874 --> 00:03:37,424
[Ted] Plus purple yams.
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Cumin soda.
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[Ted] And cumin soda.
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That's the best part
of the entire basket.
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[Geoffrey] That's like
the saving grace.
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00:03:45,684 --> 00:03:46,800
[Maneet] It's delicious.
It's so good.
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00:03:47,937 --> 00:03:50,229
We're giving you
a whole 20 minutes.
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00:03:52,608 --> 00:03:53,715
Time starts now.
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00:03:57,821 --> 00:03:59,154
Maneet and Geoffrey,
you are joined
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00:03:59,156 --> 00:04:01,114
by a special guest judge,
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00:04:01,116 --> 00:04:04,076
Chopped champion
and a online cooking
instructor extraordinaire,
95
00:04:04,078 --> 00:04:05,786
Chef Joe Sasto.
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00:04:05,788 --> 00:04:07,137
Always exciting to be back.
97
00:04:07,139 --> 00:04:09,039
Better to be on this side
of the table, right?
98
00:04:09,041 --> 00:04:11,959
Much better to be
on this side of the table,
let me tell you.
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00:04:11,961 --> 00:04:14,711
[Ted] Well, you've arrived
here for this bizarre theme,
100
00:04:14,713 --> 00:04:17,381
anybody wanna just jump ship
and get out of here?
101
00:04:17,383 --> 00:04:19,758
-Come on!
-This is pure Chopped
territory, right?
102
00:04:19,760 --> 00:04:21,927
-Right.
-This is what we do.
103
00:04:22,004 --> 00:04:25,013
This pork uterus might sound
like a really bizarre
ingredient,
104
00:04:25,090 --> 00:04:29,643
but around the world this is
actually a prized ingredient.
105
00:04:29,645 --> 00:04:31,770
The texture can sometimes
be a little slippery
106
00:04:31,772 --> 00:04:33,522
and the flavor of it,
107
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musky, very livery
and intense
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pork flavor, has
that really unique texture,
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almost crunchy, like calamari.
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00:04:44,159 --> 00:04:48,578
Bizarre food is
the most exciting thing
for me to do as a chef.
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00:04:48,580 --> 00:04:51,248
My restaurant does
six or seven alligators
every year,
112
00:04:51,292 --> 00:04:52,582
and people can't get enough
of it.
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00:04:52,584 --> 00:04:55,585
My entire career's built
on bizarre food.
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00:04:55,587 --> 00:05:00,966
I am making a cumin soda,
pork uterus open-face
doughnut,
115
00:05:00,968 --> 00:05:03,927
with deep-fried
purple yam chips.
116
00:05:04,930 --> 00:05:07,180
I've never worked
with pork uterus.
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00:05:07,182 --> 00:05:10,058
But I've used other offal,
and I'm guessing that
it's probably the same.
118
00:05:10,060 --> 00:05:13,186
So I'm gonna
vacuum-seal it in a bag
with some fresh herbs,
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00:05:13,188 --> 00:05:14,855
some vinegar, a little oil,
120
00:05:14,857 --> 00:05:16,523
and I'm gonna get it
in boiling water
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so that it will get as tender
as possible for the judges.
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[Maneet] Travis took
the pork uterus,
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went ahead
and vacuum-sealed it,
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00:05:24,450 --> 00:05:27,659
then got it and put it
in boiling water.
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00:05:27,694 --> 00:05:29,411
That is not gonna work
at all.
126
00:05:29,488 --> 00:05:30,912
It's gonna toughen it up.
127
00:05:33,000 --> 00:05:35,667
Sarah, you had no reaction
to the pork uterus.
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00:05:35,669 --> 00:05:36,626
-[Geoffrey] Why not?
-[Sarah laughing]
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00:05:36,670 --> 00:05:37,753
[Sarah] It smells really good.
130
00:05:37,755 --> 00:05:39,729
Pork doesn't scare me.
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I have worked with everything
from balut to pork brains
to emu necks.
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I don't think
there's an ingredient
that I can't cook with.
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I'm ready.
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00:05:47,589 --> 00:05:50,891
I'm making
quick-fried pork uterus
with purple yam paste.
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00:05:51,977 --> 00:05:53,185
And golden raisin chutney.
136
00:05:53,261 --> 00:05:54,936
Do you have any space
over there?
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-[Travis] Left side.
-[Sarah] Yeah?
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00:05:56,899 --> 00:06:00,150
[Sarah] I dropped
the pork uterus in.
The fat around that
139
00:06:00,152 --> 00:06:02,986
is gonna help crisp up
and make a little
crackling texture.
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00:06:03,030 --> 00:06:06,198
[Geoffrey] Pork uterus
is similar to tripe.
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00:06:06,200 --> 00:06:09,284
The fryer will help enhance
the flavor and the crunch.
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00:06:09,286 --> 00:06:11,370
You want it crunchy.
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00:06:11,372 --> 00:06:14,331
And I would love
something that's savory,
that's really yummy.
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00:06:17,711 --> 00:06:19,961
[Nikko] Reminds me
of the Philippines right now.
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00:06:19,963 --> 00:06:23,090
In Filipino cooking,
we use the whole animal.
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Pig's head, chicken feet,
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00:06:25,636 --> 00:06:27,677
and even pork uterus.
148
00:06:27,679 --> 00:06:30,806
I'm going to make
deep-fried crispy uterus
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00:06:30,882 --> 00:06:33,809
with roasted purple yam.
150
00:06:33,885 --> 00:06:37,896
I sliced my pork uterus
as this as possible.
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00:06:37,898 --> 00:06:40,023
And then drenched it
with corn starch.
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00:06:40,025 --> 00:06:42,526
It will be, like,
super crispy, like bacon.
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00:06:42,528 --> 00:06:46,405
I need to win this to show
other young Filipino chefs
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to just represent our food,
155
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'cause our food
is freaking amazing.
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[Ted] Charleston,
are you feeling okay
about this basket?
157
00:06:57,084 --> 00:06:59,543
-[Charleston] Uh, no.
But I'll make it work.
-Come on, piece of cake.
158
00:06:59,586 --> 00:07:02,921
I'm gonna tempura-fry
these uteruses.
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00:07:02,998 --> 00:07:05,006
Uteruses? The plural?
160
00:07:05,008 --> 00:07:06,967
It's uteri? I don't know.
161
00:07:06,969 --> 00:07:08,835
I've never worked
with uterus before
162
00:07:08,837 --> 00:07:12,389
but I have worked
with veal sweetbreads
and brain before,
163
00:07:12,433 --> 00:07:15,225
and my plan is
to always fry it.
164
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So I'm making
a tempura-fried pork uterus
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00:07:18,730 --> 00:07:20,388
and a purple yam mash.
166
00:07:20,390 --> 00:07:23,275
The taste of purple yam
is definitely
a little sweeter.
167
00:07:23,277 --> 00:07:25,360
So I grab red potatoes,
168
00:07:25,362 --> 00:07:29,197
just because I don't want
the purple yam mash
to be too sweet.
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00:07:30,909 --> 00:07:32,826
Less than 15 minutes
to go.
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00:07:38,208 --> 00:07:41,334
[Maneet] Cumin soda, in India
you call it masala soda.
171
00:07:41,411 --> 00:07:43,044
It is pretty much cola,
172
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to which roasted cumin
has been added.
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[Travis] As soon as I taste
the cumin soda,
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00:07:47,676 --> 00:07:49,134
I know I'm gonna make
a barbecue sauce.
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So I grab a raspberry jam,
176
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and a little bit of bourbon
177
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Because,
everybody loves bourbon.
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00:07:58,061 --> 00:08:00,103
[Sarah] I am familiar
with cumin soda.
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00:08:00,147 --> 00:08:02,147
It's a little smoky,
180
00:08:02,224 --> 00:08:05,609
very, very cumin. And sweet.
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00:08:05,611 --> 00:08:07,903
I put the cumin soda
in with the yam,
182
00:08:07,905 --> 00:08:11,490
I add the doughnut to the po
to add texture.
183
00:08:11,525 --> 00:08:14,242
Bizarre ingredients
are just always a challenge
184
00:08:14,244 --> 00:08:16,912
but if somebody brings
a challenge to me,
I'll meet them.
185
00:08:17,706 --> 00:08:19,331
[Charleston] I have
a lot of experience
186
00:08:19,333 --> 00:08:22,083
in Japanese
and Chinese cuisine.
187
00:08:22,085 --> 00:08:25,128
So, I'm using
the cumin soda to make
a kaeshi dipping sauce.
188
00:08:25,172 --> 00:08:26,713
Add a little mirin.
189
00:08:26,790 --> 00:08:29,216
Kaeshi is a sauce
in Japanese cuisine.
190
00:08:29,292 --> 00:08:32,135
It's mirin, soy
and sometimes sake.
191
00:08:32,930 --> 00:08:34,930
Five minutes to go, chefs.
192
00:08:36,391 --> 00:08:39,017
Filipino food doesn't use
a lot of cumin.
193
00:08:39,019 --> 00:08:41,561
I decide to make
a cumin soda sauce,
194
00:08:41,563 --> 00:08:44,523
with pork floss, the seaweed
195
00:08:44,525 --> 00:08:46,608
a little bit of lime juice.
196
00:08:47,653 --> 00:08:49,653
This time is going by
way too quick.
197
00:08:50,739 --> 00:08:52,489
I'm a little worried
for Nikko over here,
198
00:08:52,491 --> 00:08:55,367
he cut his purple yams
incredibly thick
199
00:08:55,443 --> 00:08:56,910
and he's trying to roast them
in the oven.
200
00:08:56,912 --> 00:08:59,955
He doesn't have
much time left.
201
00:08:59,957 --> 00:09:02,290
I don't think they're gonna be
cooked all the way through.
202
00:09:02,367 --> 00:09:07,128
I just wanna make sure
if my purple yam is cooked
before time runs out.
203
00:09:07,130 --> 00:09:09,005
Why in the oven?
Why in the oven?
204
00:09:14,012 --> 00:09:16,221
[clock ticking]
205
00:09:19,268 --> 00:09:21,309
Nikko cut his purple yams
thick,
206
00:09:21,311 --> 00:09:23,853
and he's trying to roast them
in the oven.
207
00:09:23,855 --> 00:09:26,773
I don't think they're gonna be
cooked all the way through.
208
00:09:26,775 --> 00:09:29,442
[Nikko] I pulled my yam
from the oven,
209
00:09:29,477 --> 00:09:32,988
and I immediately put a pan
in the stove, put some butte
210
00:09:32,990 --> 00:09:35,240
I wanna brown it more.
211
00:09:35,317 --> 00:09:37,659
Everything is coming togethe
212
00:09:37,661 --> 00:09:40,078
and I feel like I can
pull this dish off.
213
00:09:40,080 --> 00:09:41,746
[Geoffrey] Travis, are you
happy with this basket?
214
00:09:41,748 --> 00:09:43,489
I'm happy all the time, man.
215
00:09:43,491 --> 00:09:44,708
-You're happy all the time?
-[Travis] I'm happy
all the time.
216
00:09:44,710 --> 00:09:46,751
I want what he's eating.
217
00:09:46,753 --> 00:09:48,878
I'm using the doughnut
to be the base of my dish.
218
00:09:48,880 --> 00:09:50,088
So I slice a doughnut,
219
00:09:50,090 --> 00:09:51,923
I toast it up
in a cast iron pan.
220
00:09:53,302 --> 00:09:54,759
All right, what am I
gonna do with you?
221
00:09:54,761 --> 00:09:57,470
[Geoffrey] Fried pork
and seaweed doughnut?
222
00:09:57,472 --> 00:10:00,640
If you break down the flavors
you have salty seaweed,
223
00:10:00,717 --> 00:10:02,559
and sugar. Doughnuts
has sugar.
224
00:10:02,561 --> 00:10:04,811
I don't want the dish to lean
too heavily sweet.
225
00:10:04,888 --> 00:10:07,772
So I diced the breading,
226
00:10:07,774 --> 00:10:09,524
and fry it into croutons.
227
00:10:13,655 --> 00:10:15,488
[Sarah] I add my pork uteru
to the plate,
228
00:10:15,565 --> 00:10:18,116
and I'm realizing
it's not quite enough.
229
00:10:18,118 --> 00:10:20,702
But I did not have time
to put anything else together.
230
00:10:20,704 --> 00:10:22,954
[Ted] Closing seconds
to the round, chefs.
231
00:10:24,041 --> 00:10:26,499
Ten, nine, eight,
232
00:10:26,576 --> 00:10:28,376
seven, six...
233
00:10:28,453 --> 00:10:29,878
-Come on, come on,
come on!
-[Ted] ...five,
234
00:10:29,880 --> 00:10:32,047
four, three, two,
235
00:10:32,049 --> 00:10:33,131
one!
236
00:10:33,759 --> 00:10:35,759
Time's up! Please step back.
237
00:10:40,724 --> 00:10:42,724
That round felt
like a thunder.
238
00:10:42,726 --> 00:10:44,033
It went so fast.
239
00:10:44,035 --> 00:10:47,270
I'm worried
about the purple yam.
240
00:10:47,272 --> 00:10:49,814
I feel like it's
a little undercooked.
241
00:10:55,155 --> 00:10:56,738
[Travis] The pork uterus
really threw me.
242
00:10:56,740 --> 00:10:59,407
I'm hoping I, uh,
treated it correctly.
243
00:11:04,039 --> 00:11:05,571
[Ted] Chefs.
244
00:11:05,573 --> 00:11:07,749
We warned you
that the baskets would be
outrageous,
245
00:11:07,751 --> 00:11:09,084
and for the first round,
you got
246
00:11:09,086 --> 00:11:11,378
pork uterus,
247
00:11:11,454 --> 00:11:13,505
dried pork
and seaweed doughnuts,
248
00:11:13,507 --> 00:11:16,633
purple yams and cumin soda.
249
00:11:16,635 --> 00:11:19,135
Chef Charleston.
Tell us what you made.
250
00:11:19,137 --> 00:11:22,222
I made
tempura-fried pork uterus
251
00:11:22,224 --> 00:11:25,767
with purple yam mash
and crispy croutons.
252
00:11:25,769 --> 00:11:27,093
The croutons are the doughnu
253
00:11:27,095 --> 00:11:30,772
The dipping sauce
has reduced cumin soda
254
00:11:30,774 --> 00:11:34,693
mirin, little bit of soy
and vinegar, just to bring
a little bite to it.
255
00:11:36,321 --> 00:11:38,104
What is your style of cooking?
256
00:11:38,106 --> 00:11:40,865
Chinese, primarily, but with
a lot of Japanese influence
also.
257
00:11:40,942 --> 00:11:43,243
Lot of my training,
all comes from working
in Asian restaurants,
258
00:11:43,319 --> 00:11:44,594
and sushi restaurants.
259
00:11:45,831 --> 00:11:47,455
[Geoffrey] It's a beautiful
presentation.
260
00:11:48,709 --> 00:11:51,334
The uterus, I like the fact
that you tempured it,
261
00:11:51,336 --> 00:11:53,044
it's a very good idea.
262
00:11:53,046 --> 00:11:57,215
But, I would love
to have the pork uterus
sliced way thinner.
263
00:11:57,217 --> 00:11:58,608
Yes, Chef.
264
00:11:58,610 --> 00:12:01,678
So it has
this calamari-like thing
going on.
265
00:12:01,680 --> 00:12:03,112
[Joe] I do have to agree,
266
00:12:03,114 --> 00:12:05,432
the pork uterus should have
been sliced thinner.
267
00:12:05,508 --> 00:12:07,183
Right.
268
00:12:07,185 --> 00:12:09,936
But the way that you utilized
this doughnut,
269
00:12:10,013 --> 00:12:11,813
very simple
and straightforward.
270
00:12:11,815 --> 00:12:14,649
I love that crunch
that it gives to the dish.
271
00:12:14,726 --> 00:12:17,152
And it's a really nice
purple yam puree
272
00:12:17,154 --> 00:12:18,737
that you have
down at the bottom.
273
00:12:18,813 --> 00:12:20,530
I will disagree
with one thing.
274
00:12:21,616 --> 00:12:23,450
The purple yam puree,
275
00:12:23,526 --> 00:12:26,035
it's almost gummy and pasty.
276
00:12:26,079 --> 00:12:28,663
The blender really worked up
the starch.
277
00:12:28,665 --> 00:12:30,957
But this sauce is delicious.
278
00:12:30,959 --> 00:12:34,043
I grew up drinking cumin soda,
279
00:12:34,045 --> 00:12:38,298
so the fact
that you've created a sauce
with Asian ingredients,
280
00:12:38,300 --> 00:12:40,258
that... literally, I love it.
281
00:12:40,260 --> 00:12:41,217
Thank you, Chef.
282
00:12:41,219 --> 00:12:42,552
A good first attempt, really.
283
00:12:42,554 --> 00:12:43,762
Thank you, Chef.
284
00:12:43,764 --> 00:12:45,722
Chef Sarah, what did you make?
285
00:12:45,724 --> 00:12:47,599
A quick-fried pork uterus.
286
00:12:48,894 --> 00:12:50,268
Purple yam paste,
287
00:12:50,270 --> 00:12:52,395
and a golden raisin chutney
288
00:12:53,565 --> 00:12:55,857
Are you used to working
with bizarre ingredients?
289
00:12:55,859 --> 00:12:58,735
Anything that's weird
and slimy, I'm interested in.
290
00:12:58,737 --> 00:13:02,155
Pig snout, beef hearts,
most of the offals.
291
00:13:02,157 --> 00:13:03,430
Not uterus.
292
00:13:05,786 --> 00:13:07,535
[Joe] Sarah,
the dish is beautiful.
293
00:13:07,537 --> 00:13:10,413
But, I do not like
the purple yam puree.
294
00:13:11,792 --> 00:13:14,751
Very sweet, especially paire
with the raisins,
295
00:13:14,753 --> 00:13:17,796
and you put the doughnuts,
you put the cumin soda
in there.
296
00:13:17,798 --> 00:13:21,007
Two sugary things
into an already sweet starch,
297
00:13:21,084 --> 00:13:24,052
really just layers on
that sweetness.
298
00:13:24,128 --> 00:13:27,013
[Geoffrey] I'm craving a green
or fresh herb,
299
00:13:27,015 --> 00:13:28,364
a few more ingredients.
300
00:13:28,366 --> 00:13:30,016
Something from that...
That pantry is amazing.
301
00:13:30,018 --> 00:13:31,893
You should us it,
especially the fridge.
302
00:13:31,895 --> 00:13:33,144
'Cause it needs
some brightness.
303
00:13:33,146 --> 00:13:34,295
Thank you, Chef.
304
00:13:34,297 --> 00:13:36,815
The presentation
is really beautiful.
305
00:13:36,891 --> 00:13:39,818
There's a little bit
of spice coming
through the cumin soda.
306
00:13:40,362 --> 00:13:42,403
I love the amount
of tartness
307
00:13:42,405 --> 00:13:44,572
that you've gotten
through the golden raisins.
308
00:13:44,574 --> 00:13:48,618
That really helps cutting down
the funky flavor
309
00:13:48,620 --> 00:13:50,787
that the pork uterus has.
310
00:13:50,789 --> 00:13:54,040
I do think that
you could have gone
a little less
311
00:13:54,042 --> 00:13:56,042
in the proportion
of the pork uterus,
312
00:13:56,044 --> 00:13:58,753
and probably would have
just made small lardons
313
00:13:58,830 --> 00:14:00,713
and put that in a nice salad.
314
00:14:01,132 --> 00:14:02,248
Thank you, Chef.
315
00:14:02,325 --> 00:14:04,008
Chef Travis,
tell us about your dish.
316
00:14:04,010 --> 00:14:07,011
Hello, chefs. Uh, today,
I made kind of a open-faced
317
00:14:07,013 --> 00:14:11,391
raspberry, cumin soda,
and pork floss doughnut.
318
00:14:13,186 --> 00:14:15,353
Do you often work
with bizarre ingredients
like this?
319
00:14:15,355 --> 00:14:17,397
I made a career out of it.
So, I love it.
320
00:14:17,399 --> 00:14:20,024
And to me,
I don't even know if there is
a bizarre ingredient,
321
00:14:20,101 --> 00:14:22,235
there just might be
an ingredient
I haven't used before.
322
00:14:22,312 --> 00:14:24,362
I've built two restaurants
on it.
323
00:14:24,397 --> 00:14:25,846
Wow. Congratulations.
324
00:14:25,848 --> 00:14:27,907
-Where is your restaurant?
-So I'm in Tucson, Arizona.
325
00:14:29,369 --> 00:14:30,743
There are some big flavors
here.
326
00:14:31,788 --> 00:14:34,873
The bacon seaweed donut
is good,
327
00:14:34,949 --> 00:14:36,708
it's like that fried sweet.
328
00:14:36,784 --> 00:14:39,002
It's like that corn muffin
on a griddle.
329
00:14:39,004 --> 00:14:42,213
The pork uterus
could do really well with...
330
00:14:42,215 --> 00:14:44,173
Actually, more fat.
It needs fat.
331
00:14:44,175 --> 00:14:45,499
[Maneet] I agree.
332
00:14:45,501 --> 00:14:48,928
I really like what you did
with the purple yam.
333
00:14:48,930 --> 00:14:52,223
It's nice and crispy
and very addictive.
334
00:14:52,225 --> 00:14:54,851
That barbecue sauce
that you created
is absolutely delicious.
335
00:14:54,853 --> 00:14:56,394
Thank you.
336
00:14:56,396 --> 00:14:58,271
[Joe] I really enjoy
your use of the cumin soda
in there.
337
00:14:58,273 --> 00:15:02,442
I do however wish
I got the same doughnuts
that the other judges did,
338
00:15:02,444 --> 00:15:03,610
because mine is burnt.
339
00:15:05,822 --> 00:15:08,156
And so, it's not as enjoyable.
340
00:15:10,410 --> 00:15:12,368
Finally, Chef Nikko.
What do you have?
341
00:15:12,370 --> 00:15:16,497
I made you guys
a roasted purple yam.
342
00:15:16,499 --> 00:15:20,752
With sauce made out of
cumin and seaweed doughnuts
343
00:15:20,754 --> 00:15:23,004
and a crispy pork uterus.
344
00:15:23,715 --> 00:15:25,715
[Geoffrey] What type
of cuisine do you serve?
345
00:15:25,800 --> 00:15:27,926
[Nikko] I have
my own Filipino pop-up.
346
00:15:27,928 --> 00:15:31,054
I grew up
watching my grandmother cook
in the Philippines.
347
00:15:31,097 --> 00:15:33,139
My alarm clock for us,
growing up,
348
00:15:33,141 --> 00:15:35,099
was like her cooking
garlic fried rice,
349
00:15:35,101 --> 00:15:36,792
that's how we wake up
every morning.
350
00:15:38,188 --> 00:15:41,856
Chef, I really like
your approach
to the pork uterus.
351
00:15:41,858 --> 00:15:43,232
And the way
that you sliced it thin.
352
00:15:43,276 --> 00:15:45,017
The coating that you have
on there
353
00:15:45,019 --> 00:15:47,528
gives it
a really excellent crunch
and crispiness.
354
00:15:47,605 --> 00:15:49,405
The texture that you put
on that,
355
00:15:49,449 --> 00:15:51,658
compliments the composition
of the whole dish.
356
00:15:51,660 --> 00:15:53,660
-Thank you.
-[Joe] I just wish
there was more of it.
357
00:15:53,662 --> 00:15:56,287
If you're in the next round,
like, don't hold back.
358
00:15:56,364 --> 00:15:58,498
The sauce is delicious.
359
00:15:58,500 --> 00:16:00,750
I get the cumin soda in it.
360
00:16:00,794 --> 00:16:03,503
There is smokiness,
there's acidity,
there's sweetness.
361
00:16:03,505 --> 00:16:05,046
That's a wonderful dance.
362
00:16:05,590 --> 00:16:07,423
But the purple yam,
363
00:16:07,425 --> 00:16:10,051
I think it needed to be cooked
a little bit more.
364
00:16:11,262 --> 00:16:14,138
There's only one mouth feel
here.
365
00:16:14,140 --> 00:16:15,531
It just doesn't feel complete.
366
00:16:15,533 --> 00:16:17,767
However, I appreciate
you frying the pork uterus
367
00:16:17,769 --> 00:16:20,645
and cutting it very finely.
That's very smart.
368
00:16:23,149 --> 00:16:25,066
[Ted] The three chefs
who get to stick around
369
00:16:25,143 --> 00:16:26,776
can count on
more of the same.
370
00:16:26,820 --> 00:16:28,194
Thank you all.
371
00:16:32,742 --> 00:16:34,117
[Charleston] That was brutal.
That was rough.
372
00:16:34,119 --> 00:16:35,276
It is hard.
373
00:16:35,352 --> 00:16:37,036
I'm not confident
with my dish at all.
374
00:16:37,113 --> 00:16:38,913
-I mean, I'm confident
with my dish.
-Yeah.
375
00:16:38,915 --> 00:16:40,498
'Cause they didn't...
they didn't tear it apart.
376
00:16:40,500 --> 00:16:42,166
You know, the uterus is weird.
377
00:16:42,243 --> 00:16:45,628
I really thought
I cut it small enough,
but apparently not.
378
00:16:52,345 --> 00:16:55,388
[Sarah] Nikko is the person
that should be Chopped.
379
00:16:55,390 --> 00:16:57,724
His yam was undercooked.
380
00:16:57,726 --> 00:17:00,727
[Charleston] Getting Choppe
is between me and Sarah.
381
00:17:00,803 --> 00:17:03,229
My purple yam
was a little gummy,
382
00:17:03,231 --> 00:17:06,691
and they all said
that my uterus
could have been cut smaller.
383
00:17:07,986 --> 00:17:09,944
[Ted] Someone must be
the first to go.
384
00:17:11,322 --> 00:17:13,614
[Charleston] And I have
no idea
what's about to happen.
385
00:17:24,002 --> 00:17:27,045
Who is moving beyond round one
in this tough battle,
386
00:17:27,047 --> 00:17:29,047
and who's going home.
387
00:17:37,057 --> 00:17:39,932
[Charleston] My hands
have never been this sweaty
in my life.
388
00:17:46,941 --> 00:17:48,941
[Ted] Chef Sarah.
You've been Chopped.
389
00:17:48,943 --> 00:17:50,884
-Thank you.
-[Ted] Judges.
390
00:17:50,886 --> 00:17:53,237
[Geoffrey] Sarah, while
we thought the plate
was visually beautiful,
391
00:17:53,239 --> 00:17:55,907
the pork seaweed doughnut
392
00:17:55,909 --> 00:17:58,534
mixed with the purple yam,
mixed with the raisins,
393
00:17:58,578 --> 00:18:01,329
it was just too much,
it overpowered that puree.
394
00:18:01,405 --> 00:18:05,666
The pork uterus
was cooked indifferently,
and just laid out on top.
395
00:18:05,743 --> 00:18:08,628
Really just didn't
make for a complete dish.
396
00:18:08,630 --> 00:18:09,837
We had to Chop you.
397
00:18:09,914 --> 00:18:11,297
Thank you, Chef.
398
00:18:13,927 --> 00:18:15,593
[Sarah] I was looking forwar
to seeing
399
00:18:15,670 --> 00:18:18,054
what next bizarre ingredien
was gonna be in that basket
400
00:18:18,056 --> 00:18:19,597
But, I don't have any regrets.
401
00:18:22,811 --> 00:18:25,937
[Ted] Chef Nikko.
Chef Charleston. Chef Travis.
402
00:18:26,013 --> 00:18:28,397
You conquered a very tough
first basket.
403
00:18:28,399 --> 00:18:29,524
How much worse could it get?
404
00:18:30,860 --> 00:18:32,568
We'll find out.
405
00:18:32,570 --> 00:18:34,946
Check out the second set
of bizarre ingredients.
406
00:18:37,534 --> 00:18:40,159
-What? [chuckles nervously]
-I have zero idea
what this is.
407
00:18:40,161 --> 00:18:43,412
[Ted] Rooster testicle stew.
408
00:18:43,414 --> 00:18:47,125
Testicle stew.
Just like Mom used to make.
409
00:18:47,127 --> 00:18:49,252
[Ted] We also gave you
beef kidney.
410
00:18:50,964 --> 00:18:53,506
Cardoons.
411
00:18:53,583 --> 00:18:56,050
[Charleston] Cardoons
are very fibrous
and very bitter, usually.
412
00:18:56,052 --> 00:18:58,719
[Ted] And a fried egg cake.
413
00:19:01,349 --> 00:19:04,183
[Travis] This basket
is even more bizarre
414
00:19:04,260 --> 00:19:05,434
than I thought it would be.
415
00:19:05,478 --> 00:19:07,436
What am I gonna do
with these?
416
00:19:08,356 --> 00:19:10,815
Half an hour to solve
this culinary riddle.
417
00:19:11,317 --> 00:19:13,192
Clock starts now.
418
00:19:13,269 --> 00:19:15,319
-[Geoffrey] Let's go!
-[Maneet] Go, go, go, chefs!
Go!
419
00:19:15,989 --> 00:19:17,804
It's scary.
420
00:19:17,806 --> 00:19:20,992
[Ted] Judges, we've got
your steaming hot
rooster testicle stew
421
00:19:20,994 --> 00:19:21,909
right here!
422
00:19:21,911 --> 00:19:22,994
A bizarre ingredient.
423
00:19:22,996 --> 00:19:24,871
But it is Hungarian stew.
424
00:19:24,873 --> 00:19:27,707
The actual testicles,
they plump up
when they're cooked.
425
00:19:27,783 --> 00:19:29,074
[Ted] Great!
426
00:19:29,076 --> 00:19:32,170
Hats off to Chef Travis
for taking a big bite.
427
00:19:32,246 --> 00:19:37,216
Rooster testicles
have a nice, soft,
creamy texture.
428
00:19:37,218 --> 00:19:38,676
First thing that comes
to my mind
429
00:19:38,678 --> 00:19:40,511
is a beef kidney
and bacon saute.
430
00:19:40,588 --> 00:19:42,221
With braised cardoon,
431
00:19:42,298 --> 00:19:45,892
and a potato
and rooster testicle gravy.
432
00:19:45,894 --> 00:19:48,895
The skin of the cardoon,
I wanna shave all of that off.
433
00:19:49,689 --> 00:19:51,647
Slice it as thin
as I possibly can,
434
00:19:51,649 --> 00:19:53,649
so I can braise it with beer
435
00:19:53,651 --> 00:19:55,860
And Napa cabbage.
436
00:19:58,698 --> 00:20:01,949
What inspired
my love of cooking
is really YouTube.
437
00:20:02,026 --> 00:20:03,609
Oh, it's so slippery.
438
00:20:03,686 --> 00:20:08,039
I would just watch
Gordon Ramsay and Alton Brown
for hours.
439
00:20:08,041 --> 00:20:12,251
I really wanna make this
my food, and connect it
with my identity.
440
00:20:12,253 --> 00:20:14,378
So I decided to go
with the Chinese route.
441
00:20:14,380 --> 00:20:18,007
I'm going to make
rice noodles
with five-spice beef kidneys
442
00:20:18,051 --> 00:20:19,508
and crispy cardoons.
443
00:20:19,552 --> 00:20:21,761
The beef kidney
has a metallic flavor,
444
00:20:21,837 --> 00:20:25,181
so I'm gonna season it
heavily with a lot more
Chinese five-spice,
445
00:20:25,225 --> 00:20:26,966
salt and honey.
446
00:20:26,968 --> 00:20:30,436
I'm using the broth
from this rooster testicle
stew
447
00:20:30,513 --> 00:20:32,063
to season my kidneys.
448
00:20:34,776 --> 00:20:36,734
[Nikko] These ingredients
are, like,
449
00:20:36,769 --> 00:20:38,694
next level bizarre food.
450
00:20:40,240 --> 00:20:42,198
But, beef kidney,
if you cook it right,
451
00:20:42,200 --> 00:20:43,074
it's delicious.
452
00:20:43,076 --> 00:20:44,408
[Maneet] Chef Nikko!
453
00:20:44,410 --> 00:20:46,494
Is this basket bizarre enough
for you?
454
00:20:46,496 --> 00:20:48,496
[Nikko] Uh, yeah. Super.
455
00:20:48,498 --> 00:20:52,375
I'm making adobo,
which is the national dish
of the Philippines.
456
00:20:52,377 --> 00:20:56,337
Building my adobo,
I strain the testicle stew
457
00:20:56,339 --> 00:20:58,506
to cook the kidney.
458
00:20:58,508 --> 00:21:00,049
[Geoffrey] When you're making
an adobo,
459
00:21:00,051 --> 00:21:01,467
all those flavors
really play well
460
00:21:01,469 --> 00:21:02,802
into
this particular challenge.
461
00:21:02,804 --> 00:21:05,054
Especially the beef kidney,
it needs it.
462
00:21:07,308 --> 00:21:08,849
[Travis] This round,
463
00:21:08,851 --> 00:21:10,977
the ingredients
are even harder,
464
00:21:10,979 --> 00:21:13,020
and I need to manage
my time really well.
465
00:21:13,022 --> 00:21:15,064
Twenty minutes to go, chefs.
466
00:21:15,108 --> 00:21:16,899
[Travis] I have no extra tim
to waste.
467
00:21:16,901 --> 00:21:19,860
And then, my knife,
it just nicks me.
468
00:21:19,937 --> 00:21:21,779
Travis just cut his finger.
469
00:21:21,781 --> 00:21:24,156
-[Ted] Oh, no.
-[Travis] It's just
a little nick, right here.
470
00:21:24,158 --> 00:21:27,660
[Travis] Every single thing
I do on earth
is for my family.
471
00:21:27,662 --> 00:21:29,996
I just always want them
to be proud.
472
00:21:30,072 --> 00:21:32,331
My kids, I'm trying
to teach them
not to give up.
473
00:21:32,408 --> 00:21:35,167
No matter what,
get to the finish line.
474
00:21:35,169 --> 00:21:38,170
[Joe] Travis, he just got
bacon out on his station.
475
00:21:38,205 --> 00:21:39,355
That's gonna work really well.
476
00:21:39,357 --> 00:21:41,966
This food needs help
and it needs fat.
477
00:21:41,968 --> 00:21:45,344
Especially the beef kidney.
Beef kidney is not like
your regular kidney.
478
00:21:45,421 --> 00:21:47,680
You cook it quick,
so it's medium rare,
479
00:21:47,757 --> 00:21:49,640
or you really cook it
to death.
480
00:21:49,717 --> 00:21:51,267
In between, it will be
very tough.
481
00:21:51,269 --> 00:21:52,935
It's a very hard product.
482
00:21:54,856 --> 00:21:55,980
[Charleston] While I was
in college,
483
00:21:56,057 --> 00:21:57,857
all I really wanted to do
was cook.
484
00:21:57,859 --> 00:22:00,276
All my downtime,
I was just watching Chopped
485
00:22:00,320 --> 00:22:02,320
and watching
YouTube cooking videos.
486
00:22:02,322 --> 00:22:04,864
I'm here to show
that his a right path
for me.
487
00:22:04,866 --> 00:22:09,201
Adding some
Chinese five-spice,
give it a little flavor.
488
00:22:09,203 --> 00:22:10,811
[Charleston] Nikko
is cooking rice,
489
00:22:10,813 --> 00:22:13,831
which I think is crazy to do,
with a 30-minute time limit.
490
00:22:13,908 --> 00:22:16,083
[Nikko] Winning
would be a lot for me.
491
00:22:16,085 --> 00:22:18,711
Filipino food
is such a beautiful cuisine
492
00:22:18,713 --> 00:22:20,880
and I just wanna share it
to the world.
493
00:22:20,882 --> 00:22:24,717
Coconut milk is the butter
of Filipino cuisine.
494
00:22:24,719 --> 00:22:28,387
It will give that adobo sauc
a little velvety texture.
495
00:22:28,464 --> 00:22:30,306
[Maneet] Nikko
has some coconut milk.
496
00:22:30,308 --> 00:22:31,891
Anything with coconut milk
is good.
497
00:22:31,967 --> 00:22:33,684
[Nikko] And then I add
some egg cake.
498
00:22:33,686 --> 00:22:37,772
The starches from the cake
get it to good consistency.
499
00:22:37,774 --> 00:22:40,358
Fried egg cake, white cake
with a frosting,
500
00:22:40,434 --> 00:22:42,318
and an apricot on top.
501
00:22:44,697 --> 00:22:47,698
[Joe] They're all
approaching this basket...
502
00:22:48,618 --> 00:22:50,242
with a sense of urgency.
503
00:22:51,037 --> 00:22:52,870
[Maneet] What we really want
to see,
504
00:22:52,947 --> 00:22:56,248
is how to take
these ingredients which they
don't work with very often
505
00:22:56,325 --> 00:22:57,124
and elevate it.
506
00:22:57,126 --> 00:22:59,502
Five minutes to go, chefs!
507
00:23:00,588 --> 00:23:05,424
Travis still hasn't touched
the rooster testicle stew.
508
00:23:05,426 --> 00:23:08,177
[Travis]
The testicles kinda look
like little chicken livers,
509
00:23:08,179 --> 00:23:09,929
so I'm just gonna kind of
treat them like that.
510
00:23:11,432 --> 00:23:13,349
So I throw them in
with my potatoes,
511
00:23:13,351 --> 00:23:15,518
to make kind of
a potato gravy.
512
00:23:16,396 --> 00:23:18,062
[Charleston] The texture
of the cake,
513
00:23:18,064 --> 00:23:19,730
it would make
a crispy breading
for my cardoons.
514
00:23:19,732 --> 00:23:21,290
The sweetness of the cake
515
00:23:21,292 --> 00:23:24,652
will help combat
the bitterness of the cardoo
516
00:23:24,687 --> 00:23:27,488
I have to up
the texture element
to the dish.
517
00:23:27,490 --> 00:23:30,950
I shave some of the cardoons
and I put it in deep fryer.
518
00:23:31,026 --> 00:23:33,244
Also, I took half
of the kidney,
519
00:23:33,246 --> 00:23:34,286
in the deep fryer.
520
00:23:34,363 --> 00:23:36,956
'Cause I wanna cook it
two ways.
521
00:23:36,958 --> 00:23:40,126
Crumble up the cake
and I get it into a bowl,
and I'm gonna toast it.
522
00:23:41,879 --> 00:23:43,796
Oh! Sorry, sorry, sorry.
523
00:23:43,798 --> 00:23:45,080
I'm freaking out.
524
00:23:45,967 --> 00:23:48,300
That was all of Travis'
cake that he had.
525
00:23:48,302 --> 00:23:51,637
If I don't get this cake
on my plate some way,
526
00:23:51,714 --> 00:23:53,055
I'm getting sent home.
527
00:23:53,057 --> 00:23:54,390
[Maneet] Thirty seconds!
528
00:23:54,434 --> 00:23:55,766
Start plating.
529
00:23:55,843 --> 00:23:56,934
Hey, do you have any cake
I can use?
530
00:23:56,936 --> 00:23:58,585
No, I don't.
531
00:23:58,587 --> 00:24:00,679
-[Travis] Do you have
any cake I can use?
-[Nikko] Yeah.
532
00:24:00,681 --> 00:24:02,731
[Travis] Thankfully, Nikko
still has one piece of cake
that I can use.
533
00:24:03,234 --> 00:24:04,850
Come on, you got this, Travis.
534
00:24:04,927 --> 00:24:06,986
[Travis] I get it crumbled,
throw it in the oven...
535
00:24:06,988 --> 00:24:08,529
Travis, it's not a lot
of time.
536
00:24:08,531 --> 00:24:11,490
[Ted] Chefs, round two
is slipping away here.
537
00:24:11,567 --> 00:24:14,994
Ten, nine, eight,
538
00:24:14,996 --> 00:24:17,663
seven, six, five,
539
00:24:17,665 --> 00:24:21,625
four, three, two, one.
540
00:24:21,627 --> 00:24:23,127
Time's up!
541
00:24:23,129 --> 00:24:24,378
Please step back.
542
00:24:24,455 --> 00:24:25,337
I'm out.
543
00:24:25,339 --> 00:24:26,130
[Charleston sighs]
544
00:24:26,207 --> 00:24:28,174
That is rough.
545
00:24:28,176 --> 00:24:31,886
I felt like I had
a more solid plan
this time around,
546
00:24:31,888 --> 00:24:33,596
but executing it
was a lot more difficult.
547
00:24:37,310 --> 00:24:39,393
Cutting myself
set me back a few minutes,
548
00:24:39,395 --> 00:24:42,521
but I'm hoping that
the flavors shine through.
549
00:24:42,523 --> 00:24:44,732
I hope the judges
see the effort.
550
00:24:54,702 --> 00:24:57,328
Chefs, the ingredients
for that Bizarre Entree round,
551
00:24:57,330 --> 00:24:59,914
rooster testicle stew,
552
00:24:59,916 --> 00:25:01,790
beef kidney,
553
00:25:01,792 --> 00:25:03,542
cardoons,
554
00:25:03,544 --> 00:25:05,920
and fried egg cake.
555
00:25:05,922 --> 00:25:07,129
Chef Nikko,
what have you made?
556
00:25:07,131 --> 00:25:09,757
I made for you guys
some kidney adobo,
557
00:25:09,759 --> 00:25:13,802
with a coconut milk sauce
and some crispy cardoons.
558
00:25:13,804 --> 00:25:16,138
Adobo is the national dish
of the Philippines.
559
00:25:16,140 --> 00:25:19,475
My grandmother
used to put coconut milk
on her adobo,
560
00:25:19,477 --> 00:25:21,101
so I just did the same thing.
561
00:25:21,562 --> 00:25:22,911
Your grandmother's route,
562
00:25:22,913 --> 00:25:25,564
adding something unexpected
like coconut milk,
563
00:25:25,566 --> 00:25:28,484
is something I often do.
So, I can totally
relate to that.
564
00:25:28,486 --> 00:25:30,945
The adobo sauce, delicious.
565
00:25:31,021 --> 00:25:32,863
I feel like I know you
after eating that.
566
00:25:32,865 --> 00:25:35,115
Good use of the ingredients,
very nice dish.
567
00:25:35,117 --> 00:25:36,742
You kinda solved the mystery
of the cardoon.
568
00:25:36,744 --> 00:25:39,036
Frying it was
a smart thing to do.
569
00:25:39,038 --> 00:25:41,830
The only thing is that,
kidneys are either,
you cook 'em a little bit,
570
00:25:41,832 --> 00:25:43,332
or you cook
the hell outta 'em.
571
00:25:43,376 --> 00:25:45,334
In-between is tough.
572
00:25:46,295 --> 00:25:49,004
Your beef kidneys,
they've swallowed you up.
573
00:25:49,006 --> 00:25:51,215
It's almost inedible.
574
00:25:51,217 --> 00:25:53,008
And even the part
that you stewed,
575
00:25:53,010 --> 00:25:55,928
not successful.
576
00:25:56,005 --> 00:26:00,933
But the coconut sauce
with the fried egg cake,
577
00:26:00,935 --> 00:26:05,729
and then the peppers
out of the testicle stew...
578
00:26:05,731 --> 00:26:09,024
Very smart utilization
of bizarre ingredients.
579
00:26:09,026 --> 00:26:10,401
Thank you, Chef.
580
00:26:10,477 --> 00:26:12,194
Next up is Chef Charleston.
581
00:26:12,196 --> 00:26:16,198
I have made rice noodles
with sauteed beef kidney.
582
00:26:16,200 --> 00:26:19,743
And a crispy cardoon
with cake crumble.
583
00:26:21,664 --> 00:26:23,831
Is there mace or clove,
or something?
584
00:26:23,907 --> 00:26:25,708
-There is five-spice.
-Five-spice, okay.
585
00:26:25,835 --> 00:26:27,751
-Charleston.
-Yes.
586
00:26:27,828 --> 00:26:31,880
My favorite thing you did
is frying the cardoons in that
fried egg cake.
587
00:26:31,882 --> 00:26:34,258
I think that was
a stroke of genius.
588
00:26:34,260 --> 00:26:37,928
I love your approach
to this dish to utilize
the pantry noodles
589
00:26:38,005 --> 00:26:39,488
and have that be the base.
590
00:26:39,490 --> 00:26:42,099
Although, I wish there was
a little more of the glaze.
591
00:26:42,101 --> 00:26:45,019
The noodles did eat a little
dry in some pockets.
592
00:26:46,272 --> 00:26:48,856
If you added some
chicken broth, it would've
been much better,
593
00:26:48,932 --> 00:26:52,568
because that five-spice
powder, it's just like
I'm licking five-spice powder.
594
00:26:52,612 --> 00:26:54,445
It's all I taste.
595
00:26:54,447 --> 00:26:56,947
Five-spice is
on the higher side,
596
00:26:56,949 --> 00:26:59,158
but the beef kidney,
they're cooked perfectly,
597
00:26:59,234 --> 00:27:01,026
they work very well.
598
00:27:01,028 --> 00:27:04,288
And Chef, what would it mean
to you, personally,
to win this thing?
599
00:27:04,290 --> 00:27:06,832
When I was in college,
I was on a different
career trajectory,
600
00:27:06,909 --> 00:27:08,959
I was studying biology.
601
00:27:08,961 --> 00:27:11,920
And I left all of that just to
pursue cooking. So, winning
would kinda validate
602
00:27:11,922 --> 00:27:13,631
that I made the right choice
for that.
603
00:27:14,675 --> 00:27:17,009
Finally Chef Travis,
what do we have?
604
00:27:17,086 --> 00:27:19,595
So we have a bacon
and kidney saute
605
00:27:19,597 --> 00:27:23,807
with a cardoon and
saffron braised Napa cabbage.
606
00:27:23,809 --> 00:27:27,686
And then, the sauce is made
with potato
and rooster testicles,
607
00:27:27,688 --> 00:27:29,480
uh, it's a gravy.
608
00:27:29,482 --> 00:27:31,982
Well, I know that this
presentation is not
what you had in mind.
609
00:27:31,984 --> 00:27:33,317
No.
610
00:27:34,820 --> 00:27:36,528
Oh! Sorry, sorry, sorry.
611
00:27:36,605 --> 00:27:38,781
But I will say this,
you did not give up.
612
00:27:38,783 --> 00:27:40,866
It was hardcore, man.
That was a tough one.
613
00:27:40,868 --> 00:27:43,661
I had never worked
with any of those
ingredients before.
614
00:27:43,996 --> 00:27:45,037
Travis...
615
00:27:45,706 --> 00:27:47,498
This...
616
00:27:47,500 --> 00:27:52,920
Napa cabbage, beer, cardoon
mixture that you have
is delicious.
617
00:27:52,922 --> 00:27:55,964
But with the fried egg cake,
618
00:27:55,966 --> 00:27:57,883
yeah, you dropped it,
619
00:27:57,885 --> 00:27:59,968
but it almost seems
like an afterthought.
620
00:27:59,970 --> 00:28:01,595
You could have used it
a lot better.
621
00:28:01,672 --> 00:28:02,721
Yep.
622
00:28:02,798 --> 00:28:05,349
Travis, the jalapenos,
the bacon,
623
00:28:05,351 --> 00:28:07,351
really helped balance out
624
00:28:07,353 --> 00:28:10,604
that gaminess that
may come from working
with beef kidneys.
625
00:28:10,681 --> 00:28:12,564
You did a great job at that.
626
00:28:12,641 --> 00:28:15,150
What doesn't necessarily work
for me, is that gravy.
627
00:28:15,194 --> 00:28:19,113
The texture of it gets kind
weird when you incorporate
rooster testicles.
628
00:28:19,115 --> 00:28:21,281
And then, I think
when you put potatoes,
629
00:28:21,283 --> 00:28:22,741
-into a food processor...
-Yeah, yeah.
630
00:28:22,743 --> 00:28:24,868
...it turns them really grainy
and gummy.
631
00:28:24,870 --> 00:28:27,663
And if you just chunked
the bacon, chunked the kidney,
632
00:28:27,707 --> 00:28:29,873
throw it in a pan,
put some mushrooms in there,
633
00:28:29,875 --> 00:28:32,876
you would have nice little
fricassee going here.
634
00:28:32,878 --> 00:28:34,920
But there are some
really good flavors here.
635
00:28:34,922 --> 00:28:37,923
And the bacon and kidneys
are really flavorful.
636
00:28:38,000 --> 00:28:39,791
It's really well-seasoned.
637
00:28:40,928 --> 00:28:45,222
Now, the judges must pick
just the two of you
to advance to dessert.
638
00:28:45,299 --> 00:28:48,559
[Charleston] The judges like
my entree conceptually,
639
00:28:48,635 --> 00:28:51,478
but I definitely overdid it
with my seasoning
and my five-spice.
640
00:28:51,480 --> 00:28:53,814
The potato gravy
was a little rough.
641
00:28:53,816 --> 00:28:55,607
But I think
if I'm lucky enough,
642
00:28:55,684 --> 00:28:57,484
maybe Chef Nikko
might go home.
643
00:28:57,561 --> 00:28:59,194
His kidneys were pretty tough.
644
00:29:00,114 --> 00:29:02,406
[Nikko] The judges didn't
really like my kidneys,
645
00:29:02,408 --> 00:29:04,616
but I think that my
Filipino flavor
646
00:29:04,618 --> 00:29:07,119
is gonna be
in the dessert round.
647
00:29:18,466 --> 00:29:21,550
The second bizarre basket
got the better of one chef.
648
00:29:33,773 --> 00:29:37,024
-Chef Travis, you've been
Chopped.
-[chuckles]
649
00:29:37,026 --> 00:29:38,150
[Ted] Judges?
650
00:29:38,227 --> 00:29:40,068
Travis, the clock
651
00:29:40,070 --> 00:29:42,738
and the bizarre basket
definitely got
the better of you.
652
00:29:42,740 --> 00:29:46,074
-Agreed.
-Your rooster testicle
and beef kidney gravy,
653
00:29:46,118 --> 00:29:48,285
the texture was
grainy and gummy.
654
00:29:48,287 --> 00:29:51,622
And you were unable to
transform that fried egg cake.
655
00:29:51,698 --> 00:29:53,540
And so, we had to Chop you.
656
00:29:53,617 --> 00:29:55,626
Thank you very much.
I had the time of my life.
657
00:29:55,628 --> 00:29:57,377
-Thank you, Chef.
-[all judges thanking]
658
00:29:57,379 --> 00:30:01,632
This experience
has just been... fantastic.
659
00:30:01,634 --> 00:30:04,051
And I'm proud to represent
my city.
660
00:30:04,678 --> 00:30:06,011
Rock on, Tucson.
661
00:30:06,129 --> 00:30:08,363
See you soon.
662
00:30:10,643 --> 00:30:15,103
Chef Charleston, Chef Nikko.
Who feels like a Chopped
Champion in the making?
663
00:30:15,147 --> 00:30:18,106
-This guy.
-I'm gonna take this
home tonight, Chef.
664
00:30:18,150 --> 00:30:19,942
[Ted] Here we go,
final basket.
665
00:30:23,280 --> 00:30:24,321
Open it up.
666
00:30:25,950 --> 00:30:29,243
-What?
-What is this? What?
667
00:30:29,245 --> 00:30:30,744
[Ted] The bizarre theme
continues.
668
00:30:30,746 --> 00:30:33,539
This looks like...
Grasshoppers?
669
00:30:33,541 --> 00:30:36,124
[Ted] You've got
a cricket milkshake.
670
00:30:36,126 --> 00:30:37,292
Crickets?
671
00:30:37,962 --> 00:30:40,963
-Alien fruit.
-[Ted] Horned melon.
672
00:30:42,424 --> 00:30:45,801
-Very green.
-Green pepper jelly.
673
00:30:45,803 --> 00:30:49,096
-No idea what this is.
-[Ted] And dragon beard candy.
674
00:30:51,141 --> 00:30:53,183
And I don't know how
you guys came up with this.
675
00:30:53,185 --> 00:30:56,019
I used to eat dragon beard
candy as a kid.
676
00:30:56,021 --> 00:30:58,355
It's spun sugar stretched ou
677
00:30:58,357 --> 00:31:00,274
into really,
really thin fibers.
678
00:31:00,276 --> 00:31:02,609
This is the most bizarre yet.
679
00:31:06,282 --> 00:31:07,364
[Ted] Thirty minutes.
680
00:31:09,159 --> 00:31:10,117
Go!
681
00:31:10,202 --> 00:31:11,109
[judges applaud]
682
00:31:11,111 --> 00:31:12,703
-Go, go, go!
-Good luck, guys.
683
00:31:14,290 --> 00:31:16,832
[Geoffrey] The basket,
it's bizarre...
684
00:31:16,876 --> 00:31:19,293
Hopefully, they came in
with some sort of plan.
685
00:31:19,369 --> 00:31:23,130
And I see a buttered cast iron
pan, which I like.
686
00:31:23,841 --> 00:31:27,259
I'm really happy now that
I'm in the dessert round.
687
00:31:27,261 --> 00:31:31,722
What put me over the edge
is staying true
to my Filipino food.
688
00:31:32,641 --> 00:31:35,934
So, I'm making
a Bibingka Dutch Baby.
689
00:31:35,936 --> 00:31:40,647
Bibingka is a traditional
Filipino holiday bread,
690
00:31:40,649 --> 00:31:42,941
which is sold every Christma
691
00:31:42,943 --> 00:31:46,987
Nikko, seems he's almost going
in a Dutch baby direction.
692
00:31:46,989 --> 00:31:48,864
Dutch baby's basically
a pancake.
693
00:31:48,866 --> 00:31:51,074
It kinda souffles
and it comes back down,
694
00:31:51,076 --> 00:31:53,660
and you drizzle it with
whatever berries you have.
695
00:31:53,662 --> 00:31:57,623
[Nikko] And also, I'm planni
to do a brittle
696
00:31:57,699 --> 00:32:00,042
using the cricket instead
of the peanuts.
697
00:32:00,044 --> 00:32:02,085
It's gonna be a good texture.
698
00:32:02,087 --> 00:32:03,795
-[Maneet] Cricket brittle.
-[Geoffrey] Brittle. Wow!
699
00:32:03,797 --> 00:32:05,881
He is embracing bizarre.
700
00:32:05,925 --> 00:32:08,133
[Joe]
They're packed with protein,
they're eaten in a lot of
701
00:32:08,135 --> 00:32:09,801
other countries
around the world.
702
00:32:10,763 --> 00:32:13,388
Kind of has this nutty, sweet
703
00:32:13,390 --> 00:32:15,349
characteristic going on to it.
704
00:32:18,228 --> 00:32:20,687
What is this devil fruit?
705
00:32:20,689 --> 00:32:23,982
I thought beef kidneys
and pork uterus was bad,
706
00:32:23,984 --> 00:32:25,108
but this takes the cake.
707
00:32:25,110 --> 00:32:27,110
So unused to dough.
708
00:32:27,187 --> 00:32:30,530
I'm going to make
a fruit tart.
709
00:32:30,532 --> 00:32:34,201
And a horned melon
and pepper jelly gelee.
710
00:32:34,277 --> 00:32:37,162
I'm using
the dragon beard candy.
711
00:32:37,164 --> 00:32:40,123
And the cricket milkshake
to make a mousse for my tart.
712
00:32:40,200 --> 00:32:42,250
[Maneet] The dragon
beard candy, think of
713
00:32:42,294 --> 00:32:45,671
cotton candy which has been
fortified with cornstarch.
714
00:32:45,673 --> 00:32:48,507
They say a Chinese emperor
invented this over
2000 years ago,
715
00:32:48,509 --> 00:32:51,301
inspired by a dragon's beard.
716
00:32:51,378 --> 00:32:54,721
[Charleston] Dragon's beard
candy has a nutty earthines
to it.
717
00:32:54,798 --> 00:32:56,306
I want it
to taste like sesame.
718
00:32:56,308 --> 00:32:57,933
When I think of nutty,
earthy flavors...
719
00:32:57,977 --> 00:32:59,125
Yeah.
720
00:32:59,127 --> 00:33:01,895
...I immediately go
to black sesame.
721
00:33:01,972 --> 00:33:04,106
Which is commonly used
in Chinese desserts.
722
00:33:06,402 --> 00:33:08,777
[Ted] Less than 15 minutes
to go.
723
00:33:08,779 --> 00:33:11,613
-I'm going to go in and check
and see what they're doing.
-Great.
724
00:33:13,867 --> 00:33:16,702
-Charleston, how is it going?
-Yes, hello.
725
00:33:16,704 --> 00:33:18,286
-Very stressful.
-Really?
726
00:33:18,288 --> 00:33:20,372
-Really.
-You think you got this?
727
00:33:20,374 --> 00:33:23,333
I don't know. Nikko's pretty
tough competition.
728
00:33:23,410 --> 00:33:25,377
-Hello, Nikko.
-Hi, Chef.
729
00:33:25,412 --> 00:33:26,545
How close do you think
you are to winning?
730
00:33:26,547 --> 00:33:28,964
It's 50-50 right now.
We'll see.
731
00:33:29,008 --> 00:33:31,550
-Fantastic.
Best of luck, chefs.
-Thanks, Chef.
732
00:33:33,262 --> 00:33:37,014
Green pepper jelly...
it's sweet,
but there's some heat in it.
733
00:33:37,975 --> 00:33:41,727
So, I wanna make
a sweet and spicy mousse.
734
00:33:41,762 --> 00:33:43,669
It means a lot for me to win
735
00:33:43,671 --> 00:33:46,273
People would shy away
from the flavor
of the Philippines sometimes,
736
00:33:46,275 --> 00:33:48,525
and I want them to embrace it.
737
00:33:51,822 --> 00:33:55,323
[Charleston] I'm making
a gelee out of the horned
melon and the pepper jelly.
738
00:33:55,325 --> 00:33:59,911
If you look at horned melon,
it tastes like really watered
down version of cucumber.
739
00:33:59,913 --> 00:34:04,624
I think the gelee will add
cleanliness from the cucumber
taste of the horned melon.
740
00:34:05,461 --> 00:34:07,627
All right, chefs.
Five minutes left.
741
00:34:10,424 --> 00:34:14,634
Charleston is trying to cut
the puff pastry that he had
baked into rounds.
742
00:34:14,636 --> 00:34:19,264
But the entire puff pastry
was completely raw
in the center.
743
00:34:20,350 --> 00:34:23,060
I'm definitely freaking out
a little bit right now.
744
00:34:23,062 --> 00:34:26,396
This puff pastry
is the foundation
for this entire dessert.
745
00:34:27,816 --> 00:34:29,608
Why?
746
00:34:37,785 --> 00:34:39,301
This is why I don't work
with dessert.
747
00:34:39,303 --> 00:34:41,620
My puff pastry isn't baked
all the way through.
748
00:34:41,622 --> 00:34:44,456
But the clock's really
ticking down and I just
decide to throw it in,
749
00:34:44,458 --> 00:34:46,249
'cause I know the dessert
needs a base.
750
00:34:47,836 --> 00:34:50,212
Charleston, are you okay?
We gonna get a dessert?
751
00:34:50,247 --> 00:34:52,089
[Charleston] Yeah.
752
00:34:52,091 --> 00:34:54,508
I wanna win Chopped,
validate to myself,
to my family,
753
00:34:54,510 --> 00:34:57,302
to my friends that
I am good at what I do.
754
00:34:59,890 --> 00:35:03,350
[Nikko] I scoop up
the inside
of the horned melon.
755
00:35:03,426 --> 00:35:08,271
Marinade it with some
tarragon, some blueberries,
some lime juice.
756
00:35:08,273 --> 00:35:13,026
I hope there is time for
my horned melon
to have some flavor.
757
00:35:13,862 --> 00:35:16,238
One minute left to go, Chefs!
758
00:35:16,281 --> 00:35:18,615
[Charleston] I macerate
my strawberries
and blueberries.
759
00:35:18,692 --> 00:35:20,742
I toss in some
horned melon juice.
760
00:35:20,786 --> 00:35:23,328
And then I want to assemble
my tart.
761
00:35:23,330 --> 00:35:26,289
Come on, Charleston.
Let's get this done.
762
00:35:26,366 --> 00:35:28,375
What am I missing?
What am I missing?
What am I missing?
763
00:35:28,377 --> 00:35:31,419
I'm looking down at my dessert
and missing
my pepper jelly gelee.
764
00:35:31,421 --> 00:35:32,838
It's in the blast chiller.
765
00:35:32,840 --> 00:35:34,689
What is he doing?
766
00:35:34,691 --> 00:35:37,884
[Ted] All right, chefs.
Final seconds
of the final round here!
767
00:35:37,886 --> 00:35:39,386
-Oh my God!
-[Ted] Ten,
768
00:35:39,421 --> 00:35:42,055
nine, eight, seven,
769
00:35:42,057 --> 00:35:46,518
six, five, four, three,
770
00:35:46,595 --> 00:35:48,603
two, one.
771
00:35:48,605 --> 00:35:50,564
Time's up! Please step back.
772
00:35:50,566 --> 00:35:52,607
[judges applaud]
773
00:35:52,609 --> 00:35:54,192
-Bro...
-[Maneet whoops]
774
00:35:54,194 --> 00:35:56,695
This is by far,
the hardest challenge.
775
00:35:56,697 --> 00:35:58,822
I just let the time
get the better of me.
776
00:35:58,824 --> 00:36:00,640
We'll see what the judges
think about it.
777
00:36:00,642 --> 00:36:04,119
[Nikko] I'm happy to be here
This is, like, a bonus for m
778
00:36:04,121 --> 00:36:06,037
that I made it
to the dessert round.
779
00:36:12,129 --> 00:36:14,153
Chef Charleston,
Chef Nikko,
780
00:36:14,155 --> 00:36:17,674
you've both been such
good sports throughout this
bizarre baskets battle.
781
00:36:17,676 --> 00:36:21,178
We asked you to make desserts
using a cricket milkshake,
782
00:36:21,254 --> 00:36:26,474
horned melon, green pepper
jelly, and dragon beard cand
783
00:36:26,476 --> 00:36:28,310
Chef Nikko,
what have you made?
784
00:36:28,353 --> 00:36:29,769
I made for you guys...
785
00:36:29,771 --> 00:36:31,313
Bibingka Dutch baby.
786
00:36:31,315 --> 00:36:35,901
Bibingka is a traditional
Filipino holiday bread.
787
00:36:35,903 --> 00:36:38,904
And some marinaded
horned melon.
788
00:36:41,950 --> 00:36:43,491
Where are the crickets?
789
00:36:44,077 --> 00:36:45,619
Crickets is in the brittle.
790
00:36:45,621 --> 00:36:47,954
-I don't hear 'em.
-[chuckles]
791
00:36:50,334 --> 00:36:52,083
-Good one. That was--
-Thank you.
792
00:36:52,160 --> 00:36:53,877
[chuckles softly]
793
00:36:53,879 --> 00:36:56,880
[Geoffrey] This is
a really good Dutch baby.
However,
794
00:36:56,882 --> 00:36:59,257
doesn't have any
of the ingredients
of the basket in it.
795
00:36:59,676 --> 00:37:01,301
Blueberries,
796
00:37:01,303 --> 00:37:04,262
while fun-looking,
don't really do anything
for this.
797
00:37:04,264 --> 00:37:07,474
Had you dusted 'em with
sugar from the brittle,
798
00:37:07,476 --> 00:37:10,477
with the crickets,
so you could have had
a bit more integrated dish.
799
00:37:10,479 --> 00:37:12,812
[Joe] Everything is just piled
on top.
800
00:37:12,814 --> 00:37:15,232
And while a delicious dessert
on its own,
801
00:37:15,234 --> 00:37:19,277
I don't know how creatively
it utilizes all
the bizarre ingredients
802
00:37:19,279 --> 00:37:21,196
-that we gave you.
-Heard that.
803
00:37:21,198 --> 00:37:23,073
[Joe] But the horned melon,
804
00:37:23,075 --> 00:37:25,283
they way that you treated that
and added the tarragon
from the pantry,
805
00:37:25,285 --> 00:37:26,952
was an excellent maneuver.
806
00:37:26,954 --> 00:37:29,955
The tarragon,
the horned melon,
the blueberries,
807
00:37:29,957 --> 00:37:31,248
it's a visual delight.
808
00:37:31,250 --> 00:37:33,625
The one thing which I would
say is that
809
00:37:33,627 --> 00:37:37,295
if you would have thought of
plating a little bit before
you started,
810
00:37:37,372 --> 00:37:39,339
-if you would have gotten
the individual ones...
-The single ones.
811
00:37:39,341 --> 00:37:43,718
...I think it would have
just been so much
more impactful.
812
00:37:43,762 --> 00:37:46,346
-Thank you. Thank you, Chef.
-Thank you, Chef Nikko.
813
00:37:46,348 --> 00:37:47,639
Finally, Chef Charleston.
814
00:37:47,641 --> 00:37:50,433
I have made for you guys
815
00:37:50,435 --> 00:37:53,895
a milkshake
and dragon beard candy,
black sesame mousse
816
00:37:53,897 --> 00:37:55,897
with macerated fruit.
817
00:37:55,899 --> 00:37:59,985
And a horned melon
and jelly gelee.
818
00:37:59,987 --> 00:38:02,737
On top of a puff pastry tart.
819
00:38:02,772 --> 00:38:06,825
Charleston, there are some
good flavors going on
over here.
820
00:38:06,860 --> 00:38:10,078
Especially the topping that
you've made using
the cricket milkshake.
821
00:38:10,122 --> 00:38:12,872
The way you macerated
the berries right on top,
822
00:38:12,874 --> 00:38:17,210
you got some mint,
the horned melon,
that works very well.
823
00:38:17,212 --> 00:38:21,423
The bigger problem is
the puff pastry is raw.
824
00:38:21,466 --> 00:38:24,175
[Joe] The way you combined
the horned melon
and the green pepper jelly,
825
00:38:24,252 --> 00:38:27,887
perfectly balanced,
that green pepper flavor,
and just the texture of it,
826
00:38:27,964 --> 00:38:29,306
I think is where
you went wrong.
827
00:38:29,766 --> 00:38:31,808
I agree with Joe.
828
00:38:31,810 --> 00:38:34,394
But I like the flavors
and I thought the integration
of the basket was spot-on.
829
00:38:34,396 --> 00:38:36,980
-Thank you, Chef.
-[Ted] All right.
830
00:38:37,057 --> 00:38:39,858
Please give us a moment while
the judges choose
the champion.
831
00:38:39,860 --> 00:38:41,225
Thank you, chefs.
832
00:38:43,864 --> 00:38:47,032
From dragon beard candy
to rooster testicle stew,
833
00:38:47,034 --> 00:38:49,326
we did not exactly
make things easy.
834
00:38:49,328 --> 00:38:52,537
But with 10,000 bucks
at stake, why would we?
835
00:38:52,539 --> 00:38:54,414
That's right.
In the first course,
836
00:38:54,416 --> 00:38:56,958
literally,
there was pork uterus.
837
00:38:56,960 --> 00:39:00,003
[Geoffrey] Nikko sliced very
very thin, which is crucial
838
00:39:00,005 --> 00:39:01,963
It needs to be cut
like rings of calamari.
839
00:39:01,965 --> 00:39:04,507
And frying it is a fantastic
thing to do.
840
00:39:04,584 --> 00:39:08,261
But, he gave us this big round
base of purple yam.
841
00:39:08,263 --> 00:39:10,055
It wasn't cooked enough.
842
00:39:10,131 --> 00:39:12,974
I really liked the way
Charleston approached
the pork uterus.
843
00:39:13,018 --> 00:39:16,102
Tempura frying it,
great use
of the basket ingredient.
844
00:39:16,179 --> 00:39:19,939
[Geoffrey] However, we got,
like, a 2x4 of that
pork uterus.
845
00:39:20,016 --> 00:39:22,484
They were these
really big chunks.
846
00:39:22,486 --> 00:39:24,652
If he had taken it
and cut it into small pieces,
847
00:39:24,687 --> 00:39:26,404
might have been
more successful.
848
00:39:26,481 --> 00:39:29,824
I think the second round,
we got a really good dish
from Nikko.
849
00:39:30,327 --> 00:39:32,869
His version of an adobo,
850
00:39:32,871 --> 00:39:35,038
coconut milk.
Really interesting.
851
00:39:35,040 --> 00:39:38,249
However, Nikko served
two different versions
of the beef kidney,
852
00:39:38,251 --> 00:39:41,878
both of them...
very hard to chew.
853
00:39:41,880 --> 00:39:44,798
I think Charleston actually
approached it better.
854
00:39:44,874 --> 00:39:46,791
We could actually
eat his beef kidney.
855
00:39:46,793 --> 00:39:49,928
And I really liked
his approach to the cardoons
frying them,
856
00:39:50,004 --> 00:39:53,473
coating them in that
fried egg cake... Genius.
857
00:39:53,475 --> 00:39:57,143
Agreed, but I can't overlook
the amount of
858
00:39:57,145 --> 00:39:59,687
Chinese five-spice
in his noodles.
859
00:39:59,689 --> 00:40:03,525
So, who's done
and who's won it?
860
00:40:03,527 --> 00:40:05,610
[Maneet] We are ready
to make that decision.
861
00:40:05,612 --> 00:40:07,645
[Ted] Okay.
862
00:40:09,699 --> 00:40:13,284
[Nikko] I think my dessert
is stronger. It was, like,
perfectly cooked.
863
00:40:13,361 --> 00:40:16,454
I think I can bring
the trophy home.
864
00:40:17,207 --> 00:40:18,581
[Charleston] Throughout
the competition,
865
00:40:18,658 --> 00:40:20,475
Nikko and I have been
pretty neck and neck.
866
00:40:20,477 --> 00:40:24,337
But I feel like in my dishes,
uh, all of the bizarre
ingredients
867
00:40:24,339 --> 00:40:26,756
were very flavor forward
and I didn't try
to hide anything.
868
00:40:26,758 --> 00:40:28,216
[Ted] So...
869
00:40:28,218 --> 00:40:30,927
who's dish is on
the chopping block?
870
00:40:41,440 --> 00:40:43,231
Chef Charleston,
you've been Chopped.
871
00:40:43,233 --> 00:40:45,108
Judges?
872
00:40:45,185 --> 00:40:50,780
Charleston, you have
approached each and every
bizarre basket fearlessly.
873
00:40:50,857 --> 00:40:52,115
-Thank you.
-In the first round,
874
00:40:52,192 --> 00:40:55,577
the pork uterus pieces
were too big.
875
00:40:55,579 --> 00:40:59,873
In the second course,
you used too much of
the Chinese five-spice.
876
00:40:59,875 --> 00:41:02,500
And then finally
in the dessert round,
877
00:41:02,502 --> 00:41:04,919
the puff pastry was raw,
878
00:41:04,963 --> 00:41:06,521
and so, we had to Chop you.
879
00:41:06,523 --> 00:41:08,715
Thank you, chefs.
It's been an honor
cooking for you.
880
00:41:10,218 --> 00:41:12,677
-See you.
-I'll talk to you in there.
Yeah.
881
00:41:12,754 --> 00:41:14,512
-[Charleston] Thank you.
-[Ted] Good luck, Chef.
882
00:41:15,474 --> 00:41:16,514
[Charleston sighs]
883
00:41:17,684 --> 00:41:19,476
Uh, I knew it. It's okay.
884
00:41:19,478 --> 00:41:20,977
It was fun. I had a good time.
885
00:41:20,979 --> 00:41:23,897
I'd like to think I have
a pretty good grasp
886
00:41:23,899 --> 00:41:26,858
on bizarre ingredients
and I'm excited to take
that on in the future.
887
00:41:27,819 --> 00:41:30,320
And that means,
Chef Nikko Cagalanan,
888
00:41:30,396 --> 00:41:32,197
you are the Chopped champi.
889
00:41:32,199 --> 00:41:34,824
-Yes!
-No shocking ingredient
could hold you back
890
00:41:34,826 --> 00:41:37,368
from winning $10,000.
Congratulations.
891
00:41:37,445 --> 00:41:39,245
-Thank you. Thank you, chefs.
-[Maneet] Whoo!
892
00:41:39,322 --> 00:41:41,146
-Well done.
-Thank you so much.
893
00:41:41,148 --> 00:41:43,249
-[Geoffrey] Well done, Chef.
You're a good man.
-Thank you so much.
894
00:41:43,251 --> 00:41:45,293
-Very well done.
I'll see you soon.
-Thank you, Chef.
895
00:41:45,295 --> 00:41:47,003
-So great.
-Thank you, thanks, Chef.
896
00:41:47,005 --> 00:41:49,005
-Don't skip the host.
-Thank you.
897
00:41:49,007 --> 00:41:51,299
-They always skip the host.
Congratulations, sir.
-Thank you, thanks really.
898
00:41:51,301 --> 00:41:54,802
Grandma Mansuetas,
this is for you.
899
00:41:54,804 --> 00:41:56,930
Heck yeah, we did it.