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. 14 00:00:31,574 --> 00:00:33,181 [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, 18 00:00:38,947 --> 00:00:40,597 one! 19 00:00:45,629 --> 00:00:48,047 [Travis] Bizarre ingredient are just ingredients. 20 00:00:48,883 --> 00:00:50,591 I am the chef-owner of The Parish 21 00:00:50,593 --> 00:00:52,384 in Tucson, Arizona. 22 00:00:52,461 --> 00:00:55,137 When we first started, I pu frog legs on the menu, 23 00:00:55,139 --> 00:00:57,264 and ten years later, we can't keep up. 24 00:00:57,382 --> 00:00:58,849 I think my pigtails are wagging. 25 00:00:58,851 --> 00:01:01,477 Pig tails, I fell in love with them. 26 00:01:01,479 --> 00:01:04,354 They're soft, the skin on them's crunchy. 27 00:01:04,356 --> 00:01:05,806 It's been just dynamite. 28 00:01:05,808 --> 00:01:07,775 I don't think anything's too bizarre for me, 29 00:01:07,851 --> 00:01:10,027 but I'm sure they're gonna throw some challenges my way 30 00:01:10,029 --> 00:01:12,112 I can't wait to see what they have in store. 31 00:01:16,077 --> 00:01:18,368 [Charleston] The more unusua the ingredient is, 32 00:01:18,370 --> 00:01:20,061 the more fun it is to work with. 33 00:01:20,063 --> 00:01:24,917 I have a lot of Chinese, Japanese and Asian influence 34 00:01:24,993 --> 00:01:27,878 I've work with sea cucumber I've work with abalone. 35 00:01:27,880 --> 00:01:29,880 These are from New Zealand. 36 00:01:29,882 --> 00:01:31,548 And all kinds of strange seafood 37 00:01:31,592 --> 00:01:33,926 the other contestants might consider bizarre. 38 00:01:33,928 --> 00:01:37,012 I like to go really, really thin on these. 39 00:01:37,089 --> 00:01:38,413 I definitely am unique. 40 00:01:38,415 --> 00:01:41,600 So bring on the bizarre, I'm here to crush it. 41 00:01:44,188 --> 00:01:46,480 [Nikko] Nothing's really wei for me, I can cook anything 42 00:01:46,482 --> 00:01:47,815 In Filipino cooking, 43 00:01:47,891 --> 00:01:50,192 there is no such thing as bizarre food. 44 00:01:50,269 --> 00:01:52,444 Pig's head, chicken's head, 45 00:01:52,521 --> 00:01:54,780 chicken feet. Nothing scares me. 46 00:01:54,782 --> 00:01:56,340 I love chicken feet, 47 00:01:56,342 --> 00:02:00,035 'cause the skin is really go when it's crispy. 48 00:02:00,112 --> 00:02:02,955 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. 50 00:02:11,173 --> 00:02:13,715 [Sarah] Bizarre foods are my jam. 51 00:02:14,593 --> 00:02:15,926 Yes, I love them. [chuckle] 52 00:02:19,265 --> 00:02:20,556 I've learned how to work with things 53 00:02:20,632 --> 00:02:22,683 that most people haven't touched. 54 00:02:22,685 --> 00:02:25,561 The organ meats, the offals they're kind of thrown away 55 00:02:25,563 --> 00:02:27,437 But this is food. 56 00:02:27,472 --> 00:02:29,523 I like to do highbrow, lowbrow dishes, 57 00:02:29,525 --> 00:02:32,734 really fancy ingredients in an approachable concept. 58 00:02:32,811 --> 00:02:34,611 Beef heart, when treated wel 59 00:02:34,613 --> 00:02:36,738 can taste just like roast beef. 60 00:02:36,815 --> 00:02:38,866 I'm not afraid of what's gon be in those baskets. 61 00:02:38,868 --> 00:02:40,701 I am up for anything. 62 00:02:44,582 --> 00:02:46,456 It all just got way too real. 63 00:02:46,500 --> 00:02:50,502 Chefs, you are here for our infamous Bizarre Baskets battle. 64 00:02:50,504 --> 00:02:52,504 [laughing] Yeah. 65 00:02:52,506 --> 00:02:55,507 [Travis] I don't know if I have words to express how excited I am. 66 00:02:55,509 --> 00:02:58,093 I have been doing bizarre food for years. 67 00:02:58,095 --> 00:03:01,096 The ingredients we give you will be even more challenging 68 00:03:01,098 --> 00:03:02,372 than you imagined. 69 00:03:02,374 --> 00:03:04,183 -I'm ready. -Feeling good, feeling good. 70 00:03:04,185 --> 00:03:05,517 Let's go. 71 00:03:05,594 --> 00:03:08,228 Bizarre Basket number one is packed with shockers. 72 00:03:11,734 --> 00:03:12,524 [Travis chuckles] 73 00:03:12,601 --> 00:03:13,942 Oh, whoa. 74 00:03:15,029 --> 00:03:16,528 [Ted] You could never have guessed this one. 75 00:03:17,156 --> 00:03:18,739 Pork uterus. 76 00:03:20,367 --> 00:03:21,575 Oh, smells good. 77 00:03:21,577 --> 00:03:22,618 Smells porky. 78 00:03:22,694 --> 00:03:24,161 I love the smell. 79 00:03:24,163 --> 00:03:26,455 We're here for bizarre things, right? [chuckles] 80 00:03:26,582 --> 00:03:27,873 Doughnut? 81 00:03:27,950 --> 00:03:31,293 [Ted] And, there's pork and seaweed doughnuts. 82 00:03:31,370 --> 00:03:34,046 This is right up my alley right here, I'm stoked about the donuts. 83 00:03:34,298 --> 00:03:35,797 What is this? 84 00:03:35,874 --> 00:03:37,424 [Ted] Plus purple yams. 85 00:03:38,135 --> 00:03:39,635 Cumin soda. 86 00:03:40,221 --> 00:03:42,095 [Ted] And cumin soda. 87 00:03:42,097 --> 00:03:44,431 That's the best part of the entire basket. 88 00:03:44,433 --> 00:03:45,682 [Geoffrey] That's like the saving grace. 89 00:03:45,684 --> 00:03:46,800 [Maneet] It's delicious. It's so good. 90 00:03:47,937 --> 00:03:50,229 We're giving you a whole 20 minutes. 91 00:03:52,608 --> 00:03:53,715 Time starts now. 92 00:03:57,821 --> 00:03:59,154 Maneet and Geoffrey, you are joined 93 00:03:59,156 --> 00:04:01,114 by a special guest judge, 94 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. 96 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. 99 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 00:04:33,598 --> 00:04:36,108 musky, very livery and intense 108 00:04:36,184 --> 00:04:38,777 pork flavor, has that really unique texture, 109 00:04:38,779 --> 00:04:41,029 almost crunchy, like calamari. 110 00:04:44,159 --> 00:04:48,578 Bizarre food is the most exciting thing for me to do as a chef. 111 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. 113 00:04:52,584 --> 00:04:55,585 My entire career's built on bizarre food. 114 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. 117 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, 119 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 121 00:05:16,525 --> 00:05:19,901 so that it will get as tender as possible for the judges. 122 00:05:19,978 --> 00:05:22,070 [Maneet] Travis took the pork uterus, 123 00:05:22,147 --> 00:05:24,448 went ahead and vacuum-sealed it, 124 00:05:24,450 --> 00:05:27,659 then got it and put it in boiling water. 125 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. 128 00:05:35,669 --> 00:05:36,626 -[Geoffrey] Why not? -[Sarah laughing] 129 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. 131 00:05:39,731 --> 00:05:43,633 I have worked with everything from balut to pork brains to emu necks. 132 00:05:43,635 --> 00:05:45,719 I don't think there's an ingredient that I can't cook with. 133 00:05:45,721 --> 00:05:47,587 I'm ready. 134 00:05:47,589 --> 00:05:50,891 I'm making quick-fried pork uterus with purple yam paste. 135 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? 137 00:05:54,938 --> 00:05:56,897 -[Travis] Left side. -[Sarah] Yeah? 138 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. 140 00:06:03,030 --> 00:06:06,198 [Geoffrey] Pork uterus is similar to tripe. 141 00:06:06,200 --> 00:06:09,284 The fryer will help enhance the flavor and the crunch. 142 00:06:09,286 --> 00:06:11,370 You want it crunchy. 143 00:06:11,372 --> 00:06:14,331 And I would love something that's savory, that's really yummy. 144 00:06:17,711 --> 00:06:19,961 [Nikko] Reminds me of the Philippines right now. 145 00:06:19,963 --> 00:06:23,090 In Filipino cooking, we use the whole animal. 146 00:06:23,092 --> 00:06:25,634 Pig's head, chicken feet, 147 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 149 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. 151 00:06:37,898 --> 00:06:40,023 And then drenched it with corn starch. 152 00:06:40,025 --> 00:06:42,526 It will be, like, super crispy, like bacon. 153 00:06:42,528 --> 00:06:46,405 I need to win this to show other young Filipino chefs 154 00:06:46,407 --> 00:06:47,989 to just represent our food, 155 00:06:47,991 --> 00:06:50,492 'cause our food is freaking amazing. 156 00:06:53,956 --> 00:06:57,040 [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. 159 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 00:07:15,269 --> 00:07:18,728 So I'm making a tempura-fried pork uterus 165 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. 169 00:07:30,909 --> 00:07:32,826 Less than 15 minutes to go. 170 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 00:07:43,046 --> 00:07:45,797 to which roasted cumin has been added. 173 00:07:45,799 --> 00:07:47,674 [Travis] As soon as I taste the cumin soda, 174 00:07:47,676 --> 00:07:49,134 I know I'm gonna make a barbecue sauce. 175 00:07:49,136 --> 00:07:51,136 So I grab a raspberry jam, 176 00:07:51,138 --> 00:07:52,804 and a little bit of bourbon 177 00:07:52,806 --> 00:07:54,931 Because, everybody loves bourbon. 178 00:07:58,061 --> 00:08:00,103 [Sarah] I am familiar with cumin soda. 179 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. 181 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.